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Adapted from Ben's recipe March 11, 2008.
1/4 c low-fat soft margarine (or butter)
1/2 c diced celery
1 clove garlic, finely minced
2 shallots, finely sliced
1 medium onion, coarsely chopped
3/4 c carrots, cut in rounds, par-boiled in microwave
1 leek, white parts, split, cleaned, and sliced
1 4-1/2 oz can sliced mushrooms, drained, reserve broth
1/2 c frozen peas
1 c red or yellow potatoes, cut in small cubes, par-boiled in microwave, reserve fluid
6 T all-purpose flour
3 c combined chicken stock + reserved mushroom broth + potato, carrot water
2 T chopped parsley
1 t dry thyme
1 lb cooked boneless chicken, cut in bite size pieces
salt and pepper to taste
8 frozen biscuits, thawed and rolled or pressed into 4-1/2 inch circles, or
2 circles, prepared pie dough (Pillsbury™ is good)
egg wash, optional
In a 12-inch heavy skillet over medium heat, saute the vegetables, except for peas and potatoes in the margarine about 5 minutes until partly tender. Add the peas and potatoes, and heat through. Add the flour and cook 1 minute. Stir in the broth gradually and heat until thickens. Add the chicken, herbs and seasonings. Pour into a 9x13 inch baking dish and top with biscuits in a 2 by 4 pattern or use two rounds of pie dough, trimmed to fit. Pinch edges of dough together and against walls of dish and slit with a knife. Brush tops with egg wash and bake for 30 minutes at 350 degrees F. Let cool 15 minutes before serving. Serves 4 to 8.
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| Potato Latkes Frying |
Adapted from a family recipe. Traditional during the Jewish holiday, Chanukah because of the symbolic meaning of the oil. Don't use a food processor instead of a box grater or the latke will be too dense. Recorded January 21, 2006. Makes 15 latkes.
2 eggs
4 c (1 liter) russet potatoes, peeled, coarsely grated on a box grater
1 medium onion, grated and well drained
1 t salt
1/4 t ground pepper
matzoh meal, as needed
vegetable oil
Drain the grated potatoes in a strainer, catching the potato juice in a bowl. Let it stand to permit the starch to settle, pour off the water, and add the drained potatoes and grated onion to the bowl. Beat eggs and add to potatoes. Add seasonings. Add matzoh meal as needed to absorb any liquid. Heat oil over medium heat and add large spoonfuls of batter. Fry about 3 minutes until golden brown, turn and complete cooking. Drain on paper towels before serving. Serve at once with warm apple sauce, cinnamon and sugar, or sour cream on the side. Latkes can be used as the starch portion of a meat-based meal.
Adapted from Betty Crocker’s Cook Book, 1961 Edition. Recorded December 18, 2011. A lower protein all-purpose flour such as White Lily™ Bleached All Purpose make a tenderer pancake. These cakes rise high and can really soak up the maple syrup.
1 large egg
1 c buttermilk
2 T oil
1 c all-purpose flour
1 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
Combine egg, buttermilk, and oil in a bowl. Whisk in the dry ingredients until flour is moistened. Heat a non-stick griddle or skillet to 325 degrees F (165 C). Hint: A drop of water should dance on the griddle. Spray lightly with cooking spray. Using a ladle, pour a scant 1/4 c of batter onto the griddle for each cake. When bubbles have broken around the edges and the center has begun to gel, turn over with a spatula and bake the other side. When steaming slows, the cakes are done. Keep completed cakes in a warm oven until all the batter has been consumed. Yields 9 to 10 4-inch (10 cm) cakes
Variations: Stir 1/4 cup of toasted ground nuts such as walnuts, almonds, cashews, or pistachios into the batter when it's prepared. Or, after pouring the batter, top each cake with fresh blueberries or toasted ground nuts, or both. For a special breakfast or brunch, construct Nutty Fruity Pancake Stacks.
Recorded December 8, 2011. Adapted from a recipe by Manishevitz™.
4 large eggs
2 oz (60 g) schmaltz (rendered chicken fat) or butter
1 c (240 ml) matzo meal
2 oz (60 g) stock or water
1 t salt
In a bowl lightly beat the eggs, mix in melted fat, and then stir in the matzo meal and salt. Add broth and mix until uniform. Cover and chill in refrigerator for at least 30 minutes, but several hours is better. Bring 4 quarts (4 liters) of salted water to a fast boil in a 6-quart (6 liters) pot with a tight-fitting cover. Moisten hands with cold water and form spoonfuls of chilled batter into one-inch (2.5 cm) balls, dropping each into rapidly boiling water as it is formed. Do not permit boiling to slow. Cover tightly and fast simmer for 30 minutes. Do NOT lift lid while cooking. Transfer matzo balls with a slotted spoon directly to hot chicken soup. Simmer a few minutes and serve. Serves four to six.
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