Recipes for Virtual Cooking Events June 2020

Recipes for Virtual Cooking Events June 2020

June 18th, 8pm EST: Summer Kickoff Event with chef Susie Fishbein

Pareve; Yields 8-10 servings

 

Citrus Mayo

1 lime

1 navel orange

⅓ cup mayonnaise

1 lemon

1 teaspoon Dijon mustard

1 teaspoon honey

 

Poached Salmon

½ cup orange juice, not from concentrate

½ cup white wine, such as Sauvignon Blanc

1 (3-4 lbs.) side of salmon with skin, pin bones removed

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

½ bunch (6-8 stems) fresh dill, root ends trimmed, rinsed well

½ bunch (6-8 stems) fresh cilantro, root ends trimmed, rinsed well

1 English hothouse cucumber, not peeled

  1. Preheat the oven to 350° F.
  2. Prepare the citrus mayo: Zest half the lime and half the orange. Thinly slice the partially zested fruits; set aside. Stir the lime zest and orange zest into the mayonnaise. Add 1 teaspoon juice from the lemon; slice the lemon. Set it aside with the other sliced citrus. Stir the mustard and honey into the mayonnaise. Store in refrigerator until ready to use.
  3. Prepare the salmon: Pour the orange juice and wine into the poacher. Place the salmon into the poacher. Season with salt and pepper. Scatter the lime, orange, and lemon slices over the fish. Top with dill and cilantro. Cover the poacher; bake for 35 minutes or until just opaque in the center.
  4. Cool for a few minutes. Discard all the citrus, dill, and cilantro. Carefully transfer the salmon to large platter; it is okay if the skin remains in the poacher. Refrigerate until cold, or up to a day ahead.
  5. When ready to serve, using a handheld mandolin on the finest setting, shave paper-thin slices of cucumber.
  6. Spread the citrus mayo in an even layer over the fish. Arrange the cucumber in overlapping columns on the mayo.

Meat; Yields 4 servings

Glazed Chicken Breasts

4 boneless, skinless chicken breast halves, tenders removed

Fine sea salt

Freshly ground black pepper

2 tablespoons olive oil

1 shallot, minced

1 teaspoon corn starch

½ cup chicken stock

3 tablespoons strawberry jelly

1½ tablespoons balsamic vinegar

Strawberry Salsa

2 cups fresh strawberries, chopped

2 tablespoons chopped red onion

1½ tablespoons balsamic vinegar

¼ teaspoon freshly ground black pepper

1 tablespoon chopped fresh mint

Juice of 1 lime

  1. Season chicken with salt and pepper on both sides.
  2. Heat oil in a medium skillet or grill pan over medium heat. Add chicken and sear on both sides, 4–5 minutes per side, until browned. You can also grill the chicken on a barbecue grill. Remove the chicken to a plate.
  3. In the same pan, add the minced shallot and sauté on low heat until soft, about 4 minutes. (If you used a barbecue, heat 2 tablespoons olive oil in a pan, sauté the shallot in it, and continue.) In a small bowl, dissolve the corn starch in the chicken stock. Add it to the pan. Add jelly and balsamic vinegar. Cook until thickened, about 1–2 minutes. Return the chicken to the pan and coat both sides with the glaze. Remove from heat.
  4. Prepare the salsa: Place the chopped strawberries into a small bowl. Toss with red onion, balsamic vinegar, pepper, mint, and lime juice. Allow flavors to blend for 10 minutes.
  5. Serve chicken with the salsa, warm or at room temperature.

Pareve or Dairy; Yields 14 servings

Filling

4-5 large ripe peaches* (2 lbs.), peeled, pitted and chopped

10 ounces blueberries

10 ounces raspberries, can be combination of red and black raspberries

Juice of ½ lemon

⅓ cup plus 2 tablespoons sugar

2 tablespoons all-purpose flour

 

Topping

1¼ cups all-purpose flour

¾ cup dark brown sugar

¼ cup finely chopped pecans

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

8 tablespoons cold margarine, or butter, cut into 16 pieces

  1. Preheat oven to 350˚ F.
  2. Line a baking sheet with parchment paper.
  3. Spray 14 (½ cup) ramekins, 7 (1 cup ramekins) or 1 large (4 quart) baking dish, any shape, with nonstick cooking spray. Arrange on the prepared sheet to avoid oven spills and for ease in removing from oven.
  4. Place the peaches, blueberries, and raspberries into a large bowl. Toss with lemon juice, sugar, and 2 tablespoons flour. Combine. Transfer to prepared ramekins or baking dish.
  5. Bake fruit for 20 minutes.
  6. Remove from oven. Increase oven temperature to 400˚ F.
  7. While fruit is baking, prepare the topping. Whisk 1¼ cups flour with brown sugar, pecans, cinnamon, ginger, and salt. Add in margarine or butter. Rub in with fingertips until small moist clumps form. Sprinkle generously and evenly over the hot fruit. Return to oven and bake until crisp and golden brown, about 20 minutes.
  8. Serve warm or room temperature. Can be re-warmed if made in advance. 

 

*Just Peachy:

To find a ripe peach, look for well-colored fruit that yields slightly when pressed. Sniff the bottom, not the stem end of your peach; if it is very fragrant it is ripe. If it has little or no aroma, it is not. To peel, cut a small x into the bottom of each peach. Drop into a pot of boiling water for 45-60 seconds. Run under cold water and slip the skins off with your fingertips.

June 24th, 8pm EST: Keepin’ it Hot with Quarantine Soup with chef Paula Shoyer

First

3 tablespoons extra virgin olive oil, or any other oil, or butter

Aromatics, about 2 cups

2 leeks, white and light green parts only, halved lengthwise and sliced

2 large onions, halved and sliced

2 stalks celery, chopped into ½-inch pieces

3-6 cloves garlic, roughly chopped

2 shallots, sliced

For extra punch

1 jalapeno, seeded and chopped

1-inch piece of ginger, peeled and chopped

Spices, about 2 tablespoons max if mixed

1½ teaspoons turmeric

1½ teaspoons garlic powder

1½ teaspoons onion powder

1½ teaspoons curry powder

1½ teaspoons kosher salt

¼ teaspoon black or white pepper

1 teaspoon of any other dried spices: basil, thyme, oregano, cumin, coriander, or really anything you like

Liquid

6-8 cups water or any stock, to barely cover the vegetables

Vegetables: 2-3 pounds of any combination of the following:

Zucchini, cut into 1-inch pieces

Broccoli, florets chopped into 1½-inch pieces and stems into 1-inch pieces

Cauliflower, chopped into 2-inch pieces

Butternut squash, chopped into 2-inch pieces

Sweet potatoes, chopped into 2-inch pieces

Potatoes, chopped into 2-inch pieces (for a thicker soup)

Red, orange or yellow peppers, seeded, chopped into 1½-inch pieces

Carrots, long or baby carrots

Frozen peas

1 cup drained canned cannellini or garbanzo beans

2-3 dying tomatoes, seeded

At the end

6 cups baby spinach leaves, arugula, or romaine

10 large basil leaves, ½ cup parsley, cilantro, dill, stems ok too

2 cloves garlic, crushed

1 tablespoon honey

Freshly ground black pepper

Drizzle of olive oil or cream (dairy or coconut)

  1. Add the oil to a soup pot over medium heat and when hot, add your aromatics (and jalapeno or ginger, if using) and cook for 5 to 6 minutes, stirring occasionally, or until the onions look clear. Add your dry spices and cook for another minute, stirring often. Add your vegetables and just enough liquid to barely cover them.
  2. Bring to a boil over medium-high heat and then cover and simmer on low for about 30 minutes, or longer, just until the hardest vegetable is fork tender. Turn off the heat.
  3. If adding spinach or other leaves, or fresh herbs, add now and recover the pot. Let sit for 3 minutes. Use an immersion blender to purée for 3 full minutes. Add the honey and a generous grinding of black pepper. Taste and add more salt as needed.

Sunday, June 28th, 10am EST: Series Finale with chef Jamie Geller

Dairy; Yields 4 servings

1 cup milk

3 eggs

¼ teaspoons salt

2 tablespoons honey

4 tablespoons butter

2 teaspoons vanilla

1 teaspoons cinnamon

Leftover challah bread

  1. Take some leftover challah and slice into medium squares.
  2. In a mixing bowl combine eggs, honey, salt, vanilla, and cinnamon and whisk. Add milk and whisk until combined.
  3. Soak squares of bread in mixing bowl for 15-30 seconds until fully coated. Remove from bowl and set aside.
  4. Heat a skillet to medium heat and add butter.
  5. Place bread in skillet and cook until golden brown, then flip and cook other side.
  6. Add any toppings you’d like! We used fresh strawberries and blueberries, powdered sugar, and maple syrup. Enjoy!

Pareve; Yields 8 servings

3 cups flour

1 tablespoon baking powder

2 cups sugar

½ teaspoon salt

3 large bananas

2 eggs

2 sticks margarine, melted

1 teaspoon vanilla

½ cup soy milk

1 cup chocolate chips

  1. Preheat oven to 350˚ F.
  2. Grease Bundt pan (or loaf pan or muffin tin) with nonstick baking spray.
  3. In a bowl, mix flour, baking powder, sugar and salt.
  4. In another bowl, mash bananas. Mix in eggs, margarine, vanilla and soy milk.
  5. Slowly combine dry ingredients with wet ingredients. Mix for about 2 minutes. Be careful not to overmix.
  6. Stir in chocolate chips and pour into prepared Bundt pan.
  7. Bake at 350˚ F for 45-55 minutes, until a skewer inserted in the cake comes out clean.

Tips:

  • Serve with a scoop of regular or nondairy vanilla ice cream, banana slices and drizzled chocolate syrup.
  • Instead of Bundt pan or loaf pan, can use a cupcake tin to make muffins.