Month: October 2009

Chicken Alla Godfather

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From the 1990 Rehfwitz (and Friends) Cookbook, originally submitted by Bob and Shelley Clemens

  • 6 boneless, skinless chicken breasts
  • 3 cloves garlic, crushed
  • 3 ounces butter
  • Flour
  • 1 cup white wine
  • 2 cups beef broth
  • Pinch of fresh parsley
  • Parmesan cheese
  • Red pepper
  • Cooked linguine

Melt butter and garlic in a frying pan over high heat.  When the butter has melted, place the chicken in the pan.  Cover with a handful of flour.

When chicken is browned on one side turn it over and brown the other side.

Add white wine.  Wait 1 minute, then add beef broth and parsley.  Cover and allow to cook 5 minutes (still on high heat)

Add Parmesan and red pepper.  Serve chicken and broth over linguine in pasta bowls.

Mini Blintzes Appetizer

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Submitted by Suzanne Lipshaw

  • 1 loaf sliced white bread
  • 1 8 oz. cream cheese – softened
  • 1 tsp. vanilla
  • 1 egg yolk
  • 1/4 cup sugar
  • 1 stick butter – melted
  • 2 tbsp sugar with 1/2 tsp cinnamon for topping (may need to make more)

1.  Trim crusts from bread.

2.  Flatten bread slices with rolling pin.

3.  Blend cream cheese, vanilla, egg yolk and 1/4 cup sugar.

4.  Spread on each slice of bread and roll each up in jelly roll fashion.

5.  Dip in melted butter and than in cinnamon and sugar mixture.

6.  Slice each roll in 1/2 or 1/3s.

7.  Lay on cookie sheet and bake in 350 degree over for 10 – 15 minutes or until bottoms are slightly brown.

Note:  You can flash freeze blintzes and bake at a later time at 350 degrees for 15 – 20 minutes.

Moroccan Chicken

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From the kitchen of Jeffrey Rosenberg (Farmington Hills Kosher Catering) as Published in 5 Ways to Freshen Up Your Seder by Women’s Department of the Jewish Federation of Metropolitan Detroit, April 8, 2008

  • 4 chickens cut in 1/8’s
  • 1 whole head of garlic, minced in food processor
  • ¼ cup dry oregano
  • salt & pepper to taste
  • ½ cup apple vinegar
  • ½ cup oil
  • 6 bay leaves
  • ½ cup dried apricots
  • ½ cup dried peaches

Mix all ingredients together and marinate overnight.

Preheat oven to 350˚

Lay chicken in pan in one layer. Spoon marinade over chicken and sprinkle with ¾ cup of brown sugar and 1 cup of white wine.

Bake, covered, for 1 ½ hours. Baste often.

colorful Cabbage Salad

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From the kitchen of Cari Herskovitz (Chef Cari Kosher Catering) as Published in 5 Ways to Freshen Up Your Seder by Women’s Department of the Jewish Federation of Metropolitan Detroit, April 8, 2008

  • 1 head Napa cabbage
  • 1 head purple cabbage
  • 2 carrots, peeled
  • 1 bunch cilantro
  • Juice of 1 lime
  • Juice of 1 lemon
  • Salt and freshly ground pepper, to taste

Shred cabbage and carrots using a food processor. Chop cilantro and add juice and season to taste with salt and freshly ground pepper. Let stand for at least one hour before serving.

Serves 10-12 (at least)

Pignoli And Dried Fruit Farfel Pilaf

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From the kitchen of: Annabel Cohen, as Published in 5 Ways to Freshen Up Your Seder by Women’s Department of the Jewish Federation of Metropolitan Detroit, April 8, 2008

  • 1/4 cup olive oil
  • 1-1/2 cups chopped onions
  • 1 tsp. minced garlic
  • 8 cups matzo farfel
  • 2 cups chicken or beef stock or broth
  • 1/4 cup lightly toasted pine nuts
  • 1-1/2 cups dried sweetened cherries or other dried fruit (golden raisins, dried cranberries, dried blueberries, or a combination of these), chopped if large
  • 1/2 cup fresh chopped parsley
  • Salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add the onions and garlic and sauté until softened, about 3-4 minutes. Add the farfel and sauté until the farfel is lightly toasted and browned. Add the stock and sauté until the liquid is incorporated. Add remaining ingredients and season to taste. Cover and chill until ready to serve. Reheat in microwave and serve warm.

Makes 8 servings.

Nutty Matzo Farfel Chocolate Crumble

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From Harriett Silverman who got it from Annabel Cohen

  • 3 cups semi sweet or milk chocolate chips
  • 1 cup peanut butter or almond butter
  • 4 cups matzo farfel, lightly toasted in the oven
  • 2 cups roasted cashews, peanuts or other nuts (salted is ok)
  • 1 ½ cups dried cranberries, cherries or other dried fruit
  • 1 cup sweetened, flaked coconut

Line a clean baking sheet with parchment or wax paper. Set aside.

Place chocolate chips in a microwave safe bowl and cook on high for 2 minutes. Remove from oven and stir well, until melted. Stir in the peanut butter until smooth.

While the chocolate is melting, place remaining ingredients in a large bowl and toss well.

Drizzle the chocolate mixture over the farfel mixture and using a large spoon or plastic gloved hands, toss well to coat.

Spread the mixture on the baking sheet and cool at room temperature or cooler for one hour or more. Break up the crumble and place in a serving bowl.

Makes about 10 cups of crumble or 12 or more servings.

Matza Kugel

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From Denise Levenson

  • 3 square matzos
  • 3/4 cup water
  • 15 ounces grated apple (4-5 medium apples) or applesauce
  • 1/2 cup slivered almonds (optional)
  • 3/4 cup raisins
  • 2 Tablespoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1 cup well-packed brown sugar
  • 4 Tablespoons margarine
  • 4 eggs, slightly beaten

Break up matzos and combine with water and toss.  Let stand until water is absorbed.

Add everything else and combine thoroughly.

Pour into a greased 1 1/2 quart casserole.

Bake at 350 degrees for one hour or until set in the middle.

Serves 12.

Slow Cooker Corned Beef and Cabbage

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Adapted from Familyfun.com

  • 4 cups hot water
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons sugar
  • 1/2 teaspoon freshly ground pepper
  • 1 large or 2 medium onions, cut into wedges
  • 1 (approx. 3-pound) corned beef brisket, packaged with spices
  • 8 small yellow or white potatoes, scrubbed and cut into quarters
  • 3 large carrots, peeled and cut into thickish slices
  • 1 small head of green cabbage, cored and cut into 10 wedges

In a 6-quart electric slow cooked, combine the water, vinegar, sugar, pepper, onions, and contents of seasoning packet that came with the corned beef, mixing well.  Place the corned beef in the mixture.  Scatter potatoes and carrots over the top and along the sides.

Cover and cook on high heat for 4 hours.  Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on high 3 to 4 hours longer, or until the beef is tender.

To serve, cut the beef into slices and serve with the vegetables with some of the cooking liquid spooned on top.

Makes 6 to 8 servings.

Tomatillo and Avocado Salsa

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From Kimberly Garcia

  • 2 large or 3 medium avocados
  • 1 small white onion
  • 1 jalapeno pepper
  • 5-6 tomatillos
  • 1 bunch cilantro
  • 1 lime

Remove the papery coverings from the tomatillos.  The soft skin will be a bit sticky.  Brown them in a pan over med/high heat, turning/stirring to brown evenly.  If they burst during this process, don’t worry, its not unusual.  Let cool.

Roast the jalapeno over a flame until completely brown.  Let cool.

Dice the white onion.  Rinse, and chop the cilantro (I love it and tend to use a lot).  Place these in a bowl and add the tomatillos, chopped (they will be messy and watery, but include seeds and all), and the chopped jalapeno, after de-seeding and de-veining it.  Add the juice of half the lime (you can always add more if you like).  I like to add the avocado at the last minute and leave it a bit chunky.  Pepper and salt to taste and serve.

Spinach Squares

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From Leah Gawel

  • 2 packages (10 ounces each) frozen spinach, cooked and well-drained
  • 4 Tablespoons melted butter or margarine
  • 4 eggs, beaten
  • 1 cup milk
  • 3/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon baking powder
  • 16 ounces finely shredded sharp cheddar cheese
  • 1 onion, chopped
  • 2 cloves minced garlic
  • 1 cup chopped mushrooms (Baby Portabellas work well.)

Preheat oven to 350 degrees.

Butter a 13”x9” pan.

Mix all ingredients and spoon into pan.

Bake for 35 minutes.  Cool and cut into squares.  Serve hot or at room temperature.

Note:  These can be baked, cooled, cut, and then frozen on a cookie sheet.  After the squares are frozen, they can be stored in a Ziploc bag in the freezer and reheated in the microwave.