All posts filed under: Recipes

A Classic Chocolate Mousse

Sometimes, going retro is best – especially for the gluten-free folks who love dessert but can’t (or won’t) consume anything with flour in it. This decadent chocolate mousse fits the bill and will not leave anyone feeling deprived. For decoration you can pipe a little freshly whipped vanilla scented cream and a perfect raspberry on top – or shave some chocolate…but frankly it is perfection as is. And this dessert is perfect after a delicious steak and salad (which is what we enjoyed for dinner last night!) Ingredients: 8 ounces best quality bittersweet chocolate either finely chopped or in callets (I highly recommend Callebaut Chocolate. I use their semi-sweet callets which melt quickly and are absolutely delicious.) 1/2 cup whole milk 2 large egg yolks (room temperature) 5 large egg whites (chilled for better beating) 3 tablespoons sugar 1 pinch salt 2 teaspoons vanilla extract (best quality possible) Directions: Melt the chocolate gently over a pot of boiling water. Meanwhile, heat up the milk in either the microwave or stovetop until scalding hot. Once the …

Sublime Pork Ragu

As someone raised Jewishly, cooking pork did not come with the upbringing. However, I love pork’s delicate qualities and versatility as a protein. This dish is a big family favorite, and no matter how many pounds I make, it disappears rapidly. I use the combination of the Instant Pot to quickly cook the pork with all the flavors under pressure which helps this denser piece of meat to melt its connective fibers into a tender ragu. For serving purposes, this can be served over a bed of perfectly cooked pasta, or over brown rice, or over polenta, or for the paleo types, over cauliflower rice. Ingredients: 3-4 lb pork butt (the butt is actually the shoulder) 8 cups of chicken stock (preferably homemade) 28 ounce can of crushed tomatoes (preferably san marzano) 3 bay leaves 1 teaspoon of kosher salt 1.5 cups of chopped onion 6-8 cloves of crushed/minced garlic 1-2 carrots, diced 1-2 stalks of celery, diced 1 teaspoon sugar 1 parmesan rind 1-2 teaspoons dry oregano 1 teaspoon dry thyme 1/4-1/2 cup of …

Lemon Ricotta & Almond Flourless Torte with Raspberry Coulis

This little torte is perfect for a lighter style of dessert and would be great to end a Passover Seder or any meal with a gluten-free (flourless) desssert option. Don’t skip making the raspberry coulis – the contrasting flavors of tart, sweet, creamy and fruity work really well together. Ingredients: Lemon, Ricotta Almond Torte with Raspberry Coulis 8 tablespoons unsalted butter, softened/room temp (I prefer European butters) 1 1/4 cups super fine sugar 2 teaspoons pure vanilla extract 2 tablespoons lemon rind (use organic, unsprayed lemons) 4 tablespoons lemon juice, freshly squeezed 4 eggs, separate yolks from whites 2 cups almond flour (make sure the flour is finely textured) 1 1/2 cups ricotta cheese (try to buy fresh ricotta and avoid low-fat/skim with its gums and fillers) 1 cup raspberries (frozen) for coulis 1/2 cup fresh raspberries to decorate top of cake powdered sugar, for garnish and for coulis   Directions: Preheat oven to 325 degrees (convection) or 350 standard. Line the bottom of a 9-inch cake pan with parchment paper, grease/butter sides of pan and parchment …

Moroccan Chicken with Dried Apricots, Chickpeas, Butternut Squash and Green Olives

Okay, so admittedly I have never been to Morocco so I make no claims to its authenticity. But it is delicious and reheats beautifully. INGREDIENTS 1 cut-up chicken 1 can of chickpeas drained (or 12 ounces of dried chickpeas soaked overnight, then drained) 1 onion, cut up 2-3 cloves of garlic, minced 1 cup of cut-up butternut squash 2 medium carrots, chopped 1 cup of dried apricots 1/2 cup of pitted green olives 2-4 cups of chicken broth 2 tablespoons paprika 1 tablespoon ground cumin 1 tablespoon ground turmeric 1 teaspoon ground cinammon 1 teaspoon ground ginger salt & pepper 2 tablespoons of vegetable oil     STEPS Salt and pepper the chicken pieces to taste, while heating oil in the dutch oven. Sear the chicken with its skin on in the dutch oven until all sides are crispy. Remove the chicken from the dutch oven and pour off some of the chicken fat if you prefer a less oily batch. Then sautee the onions in the remaining chicken fat. Once onions are translucent and …

Israeli Couscous Sweet & Savory

I adore couscous in all its various sizes, but I really think the Israeli style which features a nice large round ball of semolina goodness, is definitely my fave. It’s got a great mouth feel and soaks up all sorts of flavors. Here is a super-easy, very flavorful approach to prepping couscous to go with my Moroccan Chicken or other middle eastern recipes. INGREDIENTS 2 cups couscous 2 tablespoons butter/ghee/coconut oil 1 minced shallot 1 cinnamon stick 1 bay leaf zest of 1 lemon fresh parsley 1/4 cup golden raisins 1/4 cup pine nuts salt   STEPS Start by melting the butter or ghee (clarified butter) (or a vegan fat like coconut oil if you prefer) in a medium-sized pot. Once the fat is melted, sautee a small diced shallot until softened, then toss in the couscous, and gently swirl the couscous around so that it gets a little golden and toasty. Once that’s done, add a cinammon stick, bay leaf, a pinch of salt, zest of one lemon, and 4 cups of chicken broth or water …