Horseradish Crusted Brisket With Carrots

Ingredients

For the Brisket:
5 to 6 pounds point-cut beef brisket
Kosher salt and freshly ground pepper
3 to 4 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
5 large Spanish onions, cut into thin wedges
8 cloves garlic, smashed
3/4 cup tomato paste
3 cups (1 bottle) full-bodied red wine
1 teaspoon sugar
4 leafy inner stalks celery
2 6-to-8-inch sprigs fresh rosemary
2 bay leaves
1 pound carrots, halved crosswise

For the Crust:
1 clove garlic, smashed
Kosher salt
1 6-ounce piece fresh horseradish, peeled
1/2 cup roughly chopped fresh parsley
2 to 3 tablespoons dijon mustard

Directions
Prepare the brisket: Preheat the oven to 350 degrees. Generously season the brisket with salt and pepper, then coat with the flour in a large bowl. Heat the olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Brown the brisket on all sides, about 10 minutes. Transfer the meat to a plate.

Add the onions and 2 teaspoons salt to the pot and cook, stirring, until soft, about 5 minutes. Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes. Add the tomato paste and cook about 5 more minutes. Add the wine and 1 cup water, scraping up the browned bits from the bottom of the pot. Stir in the sugar. Reduce the heat to maintain a low simmer.

Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots. Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with the lid. Transfer to the oven and cook 3 hours, 30 minutes.

Meanwhile, make the crust: Mince and mash the garlic with 1 teaspoon salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist.

Remove the pot from the oven, discard the parchment and transfer the meat to a rimmed baking sheet. Increase the oven temperature to 375 degrees F. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered, until the crust is golden, 30 to 35 minutes.

Transfer the brisket to a cutting board. Discard the celery-herb bundle and skim the fat from the braising liquid; thin the remaining liquid with water, if desired. Slice the meat against the grain. Serve with the carrots, onions and braising liquid.

Recipe by food network magazine, photos by Laura Spear

Matzo Ball Soup (traditional)

Ingredients

4 pounds whole chicken
2 onions, cut into 1-inch cubes
3 carrots, sliced
2 stalks celery, thickly sliced
1 cup chopped fresh dill weed
salt to taste
2 tablespoons vegetable oil
2 tablespoons chicken cracklings (grebenes), finely minced
2 eggs, beaten
1/2 cup matzo meal
1 teaspoon salt
1/4 cup vegetable broth

Directions
1.Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours.

2.Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.

3.Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding.

4.Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.

5.To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.

6.Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHLE COOKING!
 
Recipe from all recipes, photos by Laura Spear

Apple Cider Doughnuts

Ingredients

2 red apples, such as Cortland or McIntosh
2 1/2 cups apple cider
3 1/2 cups all-pourpose flour, plus more for dusting
4 teaspoons baking powder
1/4 teaspoon baking soda
3 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 2/3 cups granulated sugar
3 tablespoons vegetable shortening
1 large egg plus 1 egg yolk
1/4 cup buttermilk
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
Vegetable oil, for frying

Directions
Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.

Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.

Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

Recipe by Food network magazine, photo by Laura Spear

Noodle Kugel

Ingredients

1 stick unsalted butter, plus more for the dish

1 large onion, chopped

1 tablespoon plus 1/4 teaspoon sugar

Kosher salt

12 ounces wide egg noodles

Freshly ground pepper

3 large eggs
2 cups small-curd cottage cheese
2 cups sour cream
2 cups whole milk
Pinch of ground cinnamon
1/2 teaspoon grated orange zest
3 cups cornflakes, coarsely crushed

Directions
Preheat the oven to 350 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. Add the onion and 1/4 teaspoon sugar and cook until soft and golden brown, 8 to 10 minutes. Transfer to a large bowl, reserving the skillet.

Meanwhile, bring a large pot of salted water to a boil; add the noodles and cook until al dente, about 6 minutes. Drain the noodles and add to the bowl with the onion mixture; season with salt and pepper.

Pulse the eggs, cottage cheese, sour cream, milk, cinnamon, orange zest, the remaining 1 tablespoon sugar and 1 teaspoon salt in a food processor until smooth. Add to the noodles and toss, then transfer the mixture to the prepared dish. Melt the remaining 2 tablespoons butter in the skillet over medium heat, add the cornflakes and toss. Sprinkle over the pasta and bake until just set, 35 to 40 minutes. Let rest 10 minutes before serving

Recipe by food network magazine, photos by Laura Spear

Parmesan Potato Pancakes

Ingredients

2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves

Directions
Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.

Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.

Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

Recipe by Giada De Laurentiis, Photos By Laura Spear

Bobby Flays Throwdown's Matzo Ball Soup

1

Throwdown's Matzo Ball Soup

Recipe courtesy Bobby Flay

Prep Time:

30 min

Inactive Prep Time:

8 hr 0 min

Cook Time:

3 hr 25 min

Level:

Easy

Serves:

8 servings

Ingredients

Matzo Balls:  6 tablespoons chicken fat  3 tablespoons finely chopped chives  4 large eggs  1/4 cup finely chopped fresh dill  2 tablespoons seltzer water  1 teaspoon sugar  1 1/4 teaspoons kosher salt  1/4 teaspoon ground black pepper  1 cup unsalted matzo meal  Chicken Stock:  2 large yellow onions, quartered  3 carrots, cut into 2-inch pieces 

Copyright 2009 Television Food Network G.P., All Rights Reserved

2

Throwdown's Matzo Ball Soup

Recipe courtesy Bobby Flay

3 stalks celery, cut into 2-inch pieces  2 bay leaves  1 teaspoon white peppercorns  1 small bunch parsley  10 sprigs fresh thyme  1 (3-pound) chicken  3 lbs chicken bones, neck included  Water  2 jalapeno peppers, roasted and slit  Salt and freshly ground black pepper  Chopped fresh dill leaves

Directions

For the matzo balls:  Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to  cool slightly.  In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined. Add the  matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8  hours and up to 24 hours.  Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, 

Copyright 2009 Television Food Network G.P., All Rights Reserved

3

Throwdown's Matzo Ball Soup

Recipe courtesy Bobby Flay

about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about  1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes  before serving. Ladle the soup into individual bowls and serve.  For the chicken stock:  Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil,  over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every  15 minutes, for 3 hours. Strain into a large bowl and discard the solids.  Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes  or of simmering, then remove. Season with salt, pepper and freshly chopped dill. 

Wolfgang Puck Potato Latkes

Ingredients

• 8 medium potatoes, peeled
• 1 medium onion
• Lemon juice
• 1 cup flour
• 1 cup milk
• 1 egg
• 1 tablespoon baking powder
• 1/8 cup melted butter
• Freshly grated nutmeg
• Salt and pepper to taste
• Watercress, to garnish
• Caviar, to garnish
• Applesauce, for garnish
• Creme fraiche, for garnish

Directions

Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.

Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.

Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.

Serve with watercress, caviar, applesauce, and creme fraiche.

**For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.

Recipe by Wolfgang Puck, photos by Laura Spear

Peppercorn Brisket

Ingredients

• 1 (4-pound) beef brisket, trimmed of fat
• Salt
• 3 tablespoons mixed whole peppercorns, crushed with a meat mallet or bottom of heavy skillet
• 3 tablespoons all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon Olive Oil
• 1 cup baby carrots
• 4 medium red potatoes, quartered
• 4 shallots, cut into wedges
• 8 cloves garlic, peeled
• 2 tablespoons chopped fresh rosemary leaves
• 2 cups red wine
• 2 cups reduced-sodium beef broth
• 
  
• Directions

Season brisket all over with salt and crushed peppercorns. In a shallow dish, with a spoon, combine flour and garlic powder. Roll brisket in flour mixture to coat.

Heat oil in a large Dutch oven or stock pot over medium-high heat. Add brisket and cook for 5 minutes on each side, or until golden brown on all sides. Arrange carrots, potatoes, shallots, garlic, and rosemary around brisket. Pour wine over vegetables and cook for 1 minute. Add broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 3 hours, until beef is tender. Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.

Shred and reserve 2 cups beef for soft tacos, if desired.

Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top.

Noodle Kugel

Ingredients:
1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins


Directions:
Preheat oven to 375 degrees F.

Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.

Bake until custard is set and top is golden brown, about 30 to 45 minutes

Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls

Today on throw down with Bobby Flay on Food Network they had a matzo soup competition. Jeff Nathan was on the show and I was hooked because he is the chef that made the recipe we used this year for Hanukkah. 

Sure enough he made the same recipe on the show and it beat out Bobby Flays Jalapeno Matzo soup.

Ingredients

Saffron matzo balls:

• 8 large eggs
• 2 teaspoons canola oil
• 2 teaspoons extra-virgin olive oil
• 1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish
• 1/4 cup water
• 1/3 cup freshly chopped parsley leaves
• 2 tablespoons kosher salt
• 2 teaspoons garlic powder
• 1 teaspoon freshly ground black pepper
• 2 cups matzo meal
• 2 1/4 teaspoons baking powder

Soup:

• 1 (3 1/2 to 4-pound) chicken
• 4 quarts chicken stock

Sofrito:

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, cut into 1/4-inch dice
• 1/2 cup quartered cherry or grape tomatoes
• 1/2 cup diced (1/4-inch) red bell pepper
• 1/2 cup diced (1/4-inch) green bell pepper
• 2 tablespoons freshly chopped cilantro leaves
• 4 garlic cloves, minced
• Small pinch saffron
• 1 teaspoon hot red pepper sauce, optional

Directions

To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.

Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.

Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor.

While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside.

When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.)

Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz).

We made this Dec 2009