In the Kitchen

In The K tchen Sukkot Soup

By Naomi Nachman

I wrote this recipe last year with Sukkot in mind. I was looking to create a soup that would stick to our bones while eating outdoors on a cool Sukkot evening. My family and guests absolutely loved this soup. This recipe makes a big batch, and it freezes really well.

Ingredients

◦ 2 tablespoon canola oil ◦ 2 strips fl anken ◦ 2 medium onions, diced ◦ 2 cloves garlic, minced ◦ 4 stalks celery, diced ◦ 2 large carrots, diced ◦ 2 medium zucchini, diced ◦ 2 can chickpeas, drained ◦ 1 ½ pounds (24 oz.) frozen broccoli cuts ◦ 1 ½ pounds (24 oz.) frozen caulifl ower cuts ◦ 8 cups vegetable broth or water ◦ 1 tablespoon kosher salt ◦ Freshly ground pepper Preparation

1. Heat oil in large soup pot over medium-high heat. Sear fl anken for about 5 minutes per side, or until the meat releases itself. Remove meat and set aside.

2. In the same pot, add onion and sauté till translucent. Add in garlic and sauté for 2 minutes. Lower heat to medium-low, add celery, carrots, zucchini chickpeas, broccoli and cauliflower.

3. Place the meat back to the pot. Add the broth, salt, and pepper. Stir and bring mixture to a boil.

4. Reduce heat to low and simmer, covered, for 2 hours.

5. Remove meat and shred off the bones and return the meat to the pot.

Cook’s note: Add broth or water until just below the top of the vegetables. Too much water will make a thin soup.

Photo by Hudi Greenberger. Styling by Renee Muller. Shared with permission by Mishpacha Magazine.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.

TURA WINERY PRESENTS A Special Chef’s Recipe for a Sumptuous Sukkos Seudah

In honor of Yom Tov, Erez and Vered Ben Saadon, owners of the boutique Tura Winery, have brought an exclusive recipe from gourmet chefs Gilbert Glantz and Motti David of the Adom restaurant in Jerusalem.

“This amazing recipe, which infuses the meat with a mix of complementary fl avors, pairs perfectly with the award-winning Mountain Peak, Tura’s fl agship wine,” said Vered.

A blend of four diff erent grape varieties from the best barrels in the winery’s cellars, Mountain Peak is aged for 22 months in new French oak barrels for a fruity, balanced wine with full body and a long fi nish.

“This is the perfect wine to delight your guests in the sukkah!” said Erez.

Ossobuco Lamb Shanks

Ingredients • Oil for browning Oil for browning • 4 lamb shanks 4 lamb shanks • 10 marrow bones 10 marrow bones • 10 shallots 10 shallots • 12 carrots 12 carrots • 6 tomatoes, diced 6 tomatoes, diced • 2 onions, chopped• 2 onions, chopped • 10 garlic cloves, quartered• 10 garlic cloves, quartered • 1 bottle dry red wine (choose a wine you don’t • 1 bottle dry red wine (choose a wine you don’t feel bad using for cooking!) feel bad using for cooking!) • Sea salt and coarsely ground pepper to taste Sea salt and coarsely ground pepper to taste • A handful each of fresh bay leaves, sage and A handful each of fresh bay leaves, sage and rosemary

Instructions 1. Heat oil in a shallow, heavy-bottomed pot. 1. Heat oil in a shallow, heavy-bottomed pot. Brown the lamb and the marrow bones on each Brown the lamb and the marrow bones on each side. Remove the meat from the pot and set aside. side. Remove the meat from the pot and set aside. 2. Add to the same pot the shallots, carrots, to2. Add to the same pot the shallots, carrots, tomatoes and onions, and sauté for a few minutes matoes and onions, and sauté for a few minutes until slightly browned. Add the garlic and continuntil slightly browned. Add the garlic and continue to cook for another minute. ue to cook for another minute.

3. Add the bay leaves and sage and cook for a 3. Add the bay leaves and sage and cook for a few more minutes so that the liquid is slightly reduced.

4. Add the lamb and the red wine and cook until the liquid is reduced. 5. Add the salt and pepper and enough hot water that will cover the meat.

6. Simmer on the stovetop for 3 hours. Alternately, roast in the oven at 350⁰F for 3 hours. 7. Serve each lamb shank with bone marrow, 3 carrots and 2 shallots. Sprinkle fresh rosemary on top.

Enjoy this and other festive dishes with high-quality, superb Tura wines. Order from Tura.israeliwinery.com, or for more information visit https://www.turawinery.com/en