THE BIG CHICKEN SALAD
Adapted from Bon Appetite *Dressing can be made 1 day ahead. Cover and refrigerate. **Kabanos topping can be made 1 day ahead, cover and refrigerate, but bring to room temperature before serving. 5 kabanos sausages, thinly sliced on the diagonal 1 1½-inch piece ginger, peeled, cut into very thin matchsticks ½ tablespoon black sesame seeds […]
Salted Millionaires Shortbread
I wish I had grown up on these, they are a cross between a Twix bar and a cookie, what’s not to love, a shortbread layer, covered by a caramel layer topped with chocolate and a scattering of salt that takes this childhood treat and elevates it. *Sadly I wouldn’t attempt to replace the butter […]
CHEESE AND ZA’ATAR SAVOURY BISCUITS
Makes 50-60 biscuits Za’atar as we know it outside of the Levant is generally a combination of dried woodsy herbs such as oregano, thyme, and/or marjoram with a hit of tanginess from sumac and nuttiness in the form of toasted sesame seeds. Some Za’atar blends include salt, dried orange zest, or dried dill. In the […]
SAVTAS COOKIES – APRICOT FILLING
For cookie dough: 125g caster (2/3 cup super fine) sugar 225g (1 cup) unsalted butter or margarine at room temperature, diced Pinch of salt 1 egg Juice of half a lemon 380g (3 cups) plain flour For Apricot Lakver (Hungarian apricot butter)filling: 350g (2 cups) dried apricots 240ml (1 cup) water zest of 1 lemon […]
APRICOT AND PISTACHIO RICE PILAF
*Wrapping the lid with a tea towel keeps the steam in the pot, encourages the rice grains to stay separate, and absorbs condensation that would otherwise collect on the lid and drip back into the pan. 2 tablespoons olive oil 1 medium onion, diced small 2 teaspoon garam masala 1 1/4 teaspoons salt Freshly ground […]
APRICOT CHICKEN SCALOPPINE
Apricot chicken was hugely popular in the 1970s and like many chicken dishes made its way into the repertoire of many Jewish cooks. With time though apricot chicken has fallen out of fashion, yet that sweet acidity is something I love in chicken recipes, taking the principles of apricots and chicken we have updated the […]
CHICKEN PANZANELLA
(adapted from cooks illustrated) *When cutting the tomatoes, cut in quarters and then use a sharp knife to scoop out the core and remove the seeds from the tomato’s flesh. Place the cores and seeds and any liquid into a sieve set over a bowl. The Tomato juice will make part of the dressing. Proceed […]
SAVTA’S KUBEH
Kubeh Shell: 750g (12 ounces) fine burghul 120g (4 ounces) plain flour 1 tablespoon vegetable oil Salt Filling: 1 small onion, finely chopped 2 tablespoons vegetable oil 450g (15 ounces) minced beef Salt and pepper to taste Make the filling: Over medium heat in a large saute pan, add the oil and heat until shimmering, […]
ALFIES CHOCOLATE CHALLA
Adapted from Bon Appetite *You can replace the soy milk with almond milk and the coconut oil with vegetable oil, but do keep in mind you will lose some of the richness from the dough. Alternatively, you can replace the soy milk with whole dairy milk and the coconut oil with butter, in which case […]
