3 minute read
BASICS
Sweet and Sour Sauce
Roasted Shallot Mayo
Fleishigs MARCH 2020 Almond Hummus
Basic Meat Sauce
Egg Noodles
Crêpes Balsamic Citrus Dressing (Recipe in salad section, pg. 27)
Rorie's Creamy Dressing (Recipe in salad section, pg. 27)
Hazelnut Butter
Roasted Shallot Mayo
Yields: 2 cups
RECIPE BY SHIFRA KLEIN
5 shallots, peeled and halved 2 tablespoons oil 1 teaspoon kosher salt 1 tablespoon honey 1 tablespoon vinegar 1 cup mayonnaise
Preheat oven to 400°F. Place shallots on a baking sheet. Drizzle with oil and season with salt. Toss to combine and roast for 25 minutes. Let cool.
Blend shallots with honey, vinegar and mayonnaise until smooth.
Cover and refrigerate for up to 1 week.
Almond Hummus
Yields: 2 cups
RECIPE BY SHIFRA KLEIN
2 cups slivered almonds 4 cloves garlic or 1 large shallot ½ cup olive oil Juice of 1 lemon 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper
Bring a small pot of water to boil. Add almonds and garlic or shallot and boil until almonds are fork tender, about 30 minutes.
Strain and reserve 1 cup of liquid.
Blend almonds, garlic or shallot, oil, lemon juice, salt and pepper.
Add up to 1 cup of reserved cooking liquid until desired consistency is reached.
Cover and refrigerate for up to 1 week.
Basic Meat Sauce
Serves: 8
RECIPE BY SHIFRA KLEIN
⅓ cup olive oil 1 large Spanish onion, finely diced 1 teaspoon kosher salt, plus more to taste ½ teaspoon freshly ground black pepper 2 carrots, grated 3 stalks celery, finely diced 1 jalapeño, finely diced 3 cloves garlic, minced 1 pound ground beef, veal or lamb 3 tablespoons tomato paste 2 cups red wine 2 cups chicken broth, beef broth or water
Add oil to a large pot set over medium heat.
Add onions and cook until slightly caramelized and softened, but not fried, about 5-7 minutes. Season with salt and pepper.
Add carrots, celery, jalapeño and garlic and sauté over medium-low heat for another 10 minutes, stirring frequently, until vegetables soften.
Add meat and raise heat to medium-high to brown. Add tomato paste and cook for 10 minutes, until completely incorporated.
Deglaze the pot with wine, picking up any brown bits with a wooden spoon. Bring to a boil and add broth; cook over low heat for 25 minutes.
Season with additional salt, if needed.
Cover and refrigerate for up to 1 week or freeze for 2 months.
Sweet and Sour Sauce
Yields: 2½ cups
RECIPE BY NAOMI NACHMAN
3 tablespoons oil 1 large onion, diced 2 cloves garlic, minced 4 carrots, peeled and sliced into rounds 1 cup ketchup ¾ cup brown sugar ⅛ teaspoon cinnamon 1 (14-ounce) can pineapple chunks, with the liquid Kosher salt and freshly ground black pepper, to taste
Heat oil in a large sauté pan set over medium heat.
Add onions and garlic; sauté until softened, about 5-7 minutes. Add carrots and sauté for another 2 minutes. Add ketchup, brown sugar, cinnamon, pineapple chunks and 1 cup of reserved pineapple liquid.
Bring sauce to a boil, then reduce heat and simmer for 5-10 minutes until the sauce thickens. Season with salt and pepper to taste. You can blend the sauce if you’d like a smooth consistency. Cover and refrigerate for up to 2 weeks.
Basic Crêpes
Yields: 6 crêpes
RECIPE BY NAOMI NACHMAN
6 eggs 3 tablespoons potato starch ½ teaspoon kosher salt ½ cup water
Combine all ingredients and beat well with a hand mixer or stand mixer fitted with a whisk attachment. Heat greased crêpe pan and pour enough mixture just to cover the bottom, about ⅓ cup. Tilt pan to spread evenly.
Once crêpe has set and cooked through, transfer to a plate to cool. Repeat until batter is finished. Cover and refrigerate for up to 1 week.
Hazelnut Butter
Yields: 3 cups
RECIPE BY SHIFRA KLEIN
2 cups peeled hazelnuts 6 ounces bittersweet chocolate ¼ cup extra-virgin olive oil 1 teaspoon kosher salt
Preheat oven to 350°F. Toast hazelnuts on a baking sheet until lightly golden brown and fragrant, about 5 minutes. Microwave chocolate in a glass bowl in 30-second intervals or melt using a double boiler.
Blend toasted hazelnuts in a food processor or blender until it resembles nut butter, about 5 minutes (varies depending on blender or processor used).
Add chocolate, olive oil and salt; blend until smooth.
Cover and refrigerate for 2 months.
