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Happy Hanukkah guys! I hope everybody is well right now. Today is the first day of Hanukkah, and do you know what that means? I do. Yummy Food! I have some friends that are Jewish and they invite over to their houses to celebrate Hanukkah, and the food that we have to eat is sumptuous.  I was just flipping through my December 2011  Bon Appétit the other day, and while flipping through it I found recipes for Hanukkah food. They are from this restaurant in Philly called Zahav ( I am going to eat there soon so I will be able to review to for you guys). Anyways this restaurant is Israeli but with a modern twist. Perfect for this holiday. Hanukkah is about celebrating the past but also celebrating for what you have in the future. What better way to start the first day of Hanukkah with some traditional-new food! (If you have this Bon Appétit it is on page 52-57)  The recipes for Celery Root and Mushroom Latkes with Onion Applesauce, Lamb Shanks with Pears and Pistachios, and Doughnuts with Grapefruit-Vanilla Jelly are below.

Celery Root and Mushroom Latkes with Onion Applesauce

Onion Applesauce

  • 1 8-ounce Granny Smith apple
  • 1 8-ounce onion, unpeeled
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1/2 cup chopped fresh cilantro

Latkes

  • 1 pound celery root (celeriac), peeled, coarsely grated
  • 1 pound russet potatoes, peeled, coarsely grated
  • 1 tablespoon kosher salt
  • 1 pound washed mushrooms (such as trimmed, halved oyster or chanterelles, or thinly sliced crimini mushrooms)
  • 2 large eggs, beaten to blend
  • 3 tablespoons all-purpose flour
  • 1 tablespoon ground cumin
  • 1 tablespoon ground tumeric
  • 1 1/2 teaspoons freshly ground black pepper
  • Vegetable oil (for frying)

Preparation

Onion Applesauce

  • Preheat oven to 350°. Line a small rimmed baking sheet with foil. Wrap the apple in another piece of foil. Place unpeeled onion and apple on prepared sheet. Bake until tender, about 1 hour. Let cool completely, keeping the apple in the foil.
  • Unwrap apple; core, peel, and place with juices in a food processor. Peel onion; add to processor. Add 2 tsp. salt. Purée until very smooth. Transfer to a medium bowl. Season applesauce with salt. Cover; chill. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  • Stir in cilantro before serving.

Latkes

  • Meanwhile, mix celery root, potatoes, and salt in a large colander set over a large bowl to draw out moisture. Chill; let drain for 1 1/2 hours. Mix in mushrooms; let drain in refrigerator for 30 minutes longer.
  • Using your hands, squeeze excess moisture from the potato mixture. Transfer to another large bowl. Stir in the eggs and the next 4 ingredients; blend thoroughly. Cover the surface with plastic wrap and chill for at least 1 hour and up to 3 hours. (This will help bind the latkes.)
  • Preheat oven to 300°. Line a baking sheet with paper towels. Divide latke mixture into 16 equal portions on another baking sheet. Form each into a 1/2″-thick patty. Pour oil into a large nonstick skillet to a depth of 1/4″; heat over medium heat. Working in batches, fry latkes until cooked through and golden brown, about 5 minutes per side. Transfer to prepared sheet; keep warm in oven while frying remaining latkes.
  • Serve warm latkes with onion applesauce.

Lamb Shanks with Pears and Pistachios

Ingredients

  • 8 medium lamb shanks (8–10 lb. total)
  • 1/4 cup kosher salt plus more for seasoning
  • 1/2 cup olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 10 garlic cloves, thinly sliced
  • 1 1/2 teaspoons ground cardamom
  • 1 3″–4″ cinnamon stick
  • 5 cups pomegranate juice
  • 1 cup natural unsalted pistachios, toasted, divided
  • 8 small whole Seckel pears, or 4 large Bosc pears, halved
  • 1 teaspoon rose water
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • ingredient info

    Rose water is sold at better supermarkets and at specialty foods stores and Middle Eastern markets.

Preparation

  • Place lamb in a large roasting pan. Sprinkle 1/4 cup salt over; toss to coat. Loosely cover with foil or plastic wrap and chill for 24 hours.
  • Preheat broiler. Divide shanks between 2 rimmed baking sheets. Broil lamb 1 sheet at a time, turning occasionally, until browned on all sides, about 15 minutes per batch.
  • Reduce oven to 350°. Heat oil in a large roasting pan over 2 burners set to medium-high heat. Add onion, carrots, and garlic; sautée until lightly browned, about 10 minutes. Add ground cardamom and cinnamon stick and season generously with salt; cook, stirring, for 1 minute. Stir in pomegranate juice and 3 cups water, scraping up browned bits. Add 3/4 cup pistachios and reserved lamb, arranging the meatier part of the shanks in the liquid with bones facing upward. Cover pan tightly with a double layer of foil.
  • Cook, basting and turning shanks every hour, until meat is tender and almost falling off the bone, about 3 hours.
  • Uncover pan. Add whole pears, pushing to submerge; let cool completely at room temperature. Cover; chill overnight. Chop remaining 1/4 cup pistachios; cover and store airtight at room temperature.
  • Preheat oven to 450°. Scrape fat from surface of braising liquid in pan; discard. Heat lamb mixture over 2 burners set to medium heat, occasionally shifting shanks and stirring juices, until warmed through, 10–15 minutes. Gently transfer shanks to a large rimmed baking sheet. Spoon 1 cup braising liquid over. Roast, basting occasionally, until glazed, 15–20 minutes.
  • Meanwhile, add rose water to roasting pan with pears and bring to a simmer. Cook until sauce thickens, 10–12 minutes.
  • Remove pears and reserve. Without pressing on solids, strain sauce into a bowl or measuring cup. Skim fat from surface.
  • Place 1 lamb shank in each bowl. Drizzle sauce over lamb. Sprinkle with herbs and reserved pistachios and serve with pears.

Ingredients

Jelly

  • 2 cups sugar
  • 1 1/2 cups fresh grapefruit juice
  • 1/4 cup liquid pectin
  • 1 vanilla bean, split lengthwise

Doughnuts

  • 2 tablespoons olive oil, plus more for bowl
  • 1/2 cup apple juice
  • 1 1/4-ounce envelope active dry yeast
  • 3 1/2 cups all-purpose flour, plus more
  • 2 tablespoons plus 1 cup sugar
  • 4 large eggs
  • 1 tablespoon finely grated grapefruit zest
  • 1 teaspoon kosher salt
  • Vegetable oil (for deep-frying)
  • Ingredient Info:

    Liquid pectin is available at most supermarkets and at amazon.com.
  • Special Equipment:

    A 1 1/2″-diameter biscuit cutter; a deep-fry thermometer

Preparation

Jelly

  • Combine sugar, grapefruit juice, and pectin in a large saucepan; scrape in seeds from vanilla bean. Cook over medium heat, stirring, until sugar dissolves. Increase heat to high; whisk until mixture boils vigorously, about 6 minutes. Pour mixture into a shallow glass baking dish. Let cool completely at room temperature. Cover, and chill until set, at least 2 hours. DO AHEAD: Can be made 1 week ahead. Keep chilled.

Doughnuts

  • Lightly coat a large bowl with olive oil. Heat juice in a small saucepan over medium heat until an instant-read thermometer registers 110°–115°. Remove from heat; whisk in yeast. Let stand until mixture becomes foamy, about 10 minutes.
  • In a stand mixer fitted with a dough hook, mix 3 1/2 cups flour, 2 Tbsp. sugar, eggs, grapefruit zest, salt, 2 Tbsp. olive oil, and apple-juice mixture on medium speed until a sticky dough forms, 4–5 minutes. Transfer to oiled bowl. Turn to coat; cover with a kitchen towel. Let dough rise in a warm, draft-free place until doubled in size, about 1 hour.
  • Gently roll out dough on a floured surface to 1/2 thickness. Cut out rounds with biscuit cutter. Place on lightly floured baking sheets. Let rise until doubled, 30–40 minutes.
  • Place a wire rack inside a rimmed baking sheet; set aside. Pour remaining 1 cup sugar into a wide shallow bowl; set aside. Attach a deep-fry thermometer to side of a heavy pot. Pour vegetable oil into pot to a depth of 2″ and heat over medium heat to 350°. Working in batches, carefully add doughnuts to oil. Fry until golden brown, about 2 minutes per side, allowing oil to return to 350° between batches. Using a slotted spoon, transfer doughnuts to rack; let drain for 2 minutes. Roll in sugar in bowl to coat.
  • Transfer grapefruit jelly to a pastry bag fitted with a 1/4″ metal tip or squeeze bottle. Pipe a little more than 1 tsp. jelly into each doughnut. Serve immediately

From http://www.bonappetit.com

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