postimg
Apr 2015 28

cholent competition winners!

I am truly humbled to have won the first annual Village Shul “Top Chef Cholent Cook-Off”! I am thrilled to share my recipe for the cholent that beat out 11 formidable opponents (all of the competing cholents I sampled were unique and delicious).

This Moroccan-style cholent contains no artificial or questionable ingredients… it may not help you lose weight but it’s wholesome and real. It’s also fabulously easy to make. The ingredients are placed in layers, exactly as is (no frying or browning or soaking required). So what makes this cholent so good? As with any Jewish dish, the secret to a transcendent cholent is to say “lichvod Shabbos kodesh” as you add each ingredient. Trust me on this.

Shabbat Shalom,

Shaby

 

You will need

1 c pot barley

1 c wheat berries (hard wheat)

1 1/2 c dried chickpeas (I don’t bother to soak since they cook for such a long time)

1 kg beef cheek, trimmed and cut into chunks

500 g flanken, cut into chunks

4 beef marrow bones

5-6 medium yellow-fleshed potatoes (about 500 g total), roughly chopped

1 meduim sweet potato, peeled and roughly chopped

1/2 c dehydrated minced onion

1/3 c onion powder

1/3 c garlic powder

3 tbsp salt

3 tbsp paprika

2 tbsp cumin

2 tbsp brown sugar (packed)

1 1/2 tsp chili flakes (can use pepper)

3/4 tsp cinnamon

3 tbsp canola or olive oil

1 bottle beer

9 c water

 

1. Begin by layering the barley, wheat berries and chickpeas in the bottom of the crockpot.

2. Add the meat in another layer.

3. Place the marrow bones on top of the meat and nestle the potatoes and sweet potatoes around the bones for the third layer.

4. Sprinkle all of the spices, salt and sugar over the top layer. This doesn’t have to be perfectly even as it will get stirred before serving. Pour the oil, beer and water over everything.

5. Set the crockpot to low and allow the cholent to cook for at least 12 hours (though typically I start it a few hours before Shabbos begins and I let it keep going until I serve it on Shabbos afternoon).

6. Before serving, remove the crockpot from the base and give the cholent a thorough mix to ensure that all of the ingredients are combined.

Serves 8-10

 

 

postimg
Jan 2014 19

When it comes to chollent, I prefer to take the easiest route possible. And it makes sense – after spending 3 days shopping, prepping, cooking and baking up a fantastic Shabbos dinner, the last thing I want to do is to make another big production out of lunch. When the time comes to put together a chollent, I don’t even want to cut up onions or brown my meat – I throw it in frozen – that’s how lazy I get. I’ve been tweaking my personal chollent recipe for 5 years, and I’m now satisfied that it’s both as easy and as delicious as can be. The result is kind of a cross between ashkenazi chollent and Moroccan dafina.

Bear in mind that this is a recipe for the type of “little of this, handful of that” cooking that doesn’t easily translate into cups and tablespoons. As such, its success depends on a variety of factors – especially when it comes down to the all-important liquid/solid ratio. Some prefer a soupy (aka “spoony”) chollent, while others go for a “forky” consistency. After your first go at it, you may find that you need to adjust the amount of water based on your particular preferences/crockpot/chollent start time. Anyway, the whole process of throwing this together takes no more than four minutes – baruch Hashem!

You will need:

3/4 c barley
3/4 c wheat berries (aka hard wheat or soft wheat)
1/2 c dried chickpeas
about 675 g (1 1/2 lbs) flanken or beef cheek meat
1 medium red-skinned potato, cubed (no need to peel)
1 medium sweet potato, peeled and cubed
1 beef marrow bone

2 tbsp onion powder
2 tbsp garlic powder

1 1/2 tbsp kosher salt
1 1/2 tbsp cumin
1 1/2 tbsp hot hungarian paprika (or regular paprika with some cayenne pepper added)
1 tsp pepper
dash cinnamon

2 tbsp honey
1 bottle beer (I use a dark ale – not that I know anything about beer)
approximately 6 c water (for a soupier chollent use about 8 cups)

1. Place all of the dry ingredients into a slow-cooker, layering each ingredient in the order they appear in the recipe. In other words, you should have a layer of grains/beans, a layer of meat, and a layer of potatoes and marrow bones. Throw the spices on top, then pour the honey and beer over everything. Add about 6-8 cups of water, or simply fill the pot until everything is covered with 1-2 inches of water.

2. Set the crockpot to low, and leave it to cook about 24 hours in total. (If the meat goes in frozen, then either set the crockpot to high for a few hours and then turn it down to low just before Shabbos, or start your chollent in the morning.)

Serves 6

postimg
Oct 2010 08

I have to get something off my chest. I love my Persian momma, and I love her Persian cooking, but I’ll be frank. Persian food tastes fantastic, but it’s not the most esthetically attractive cuisine in the world. Take one look at some of Iran’s signature dishes and you’ll see what I mean. Ghormeh sabzi, a light and tangy beef and herb stew, looks like this, and check out our prized tender and flavourful kabob. But by far the most un-Martha looking dish happens to also be the most delicious (I’ll spare you the image… Google it if you really want to see). It is the gem of Persian cuisine, koresh fesenjan: duck stew with pomegranate and walnuts.

I love fesenjan, but I had to find a way to make it a little prettier. So I decided to forego the traditional route of simmering the bird forever in the walnut sauce (which results in a big, brown, tasty mess). Instead, the duck is braised in the pomegranate juice alone, then removed while it’s nice and red and shiny. The sauce is then finished with the walnuts to create that famously rich and complex gravy.

Traditionally, pomegranate molasses is used to make fesenjan, but since that may be hard to find kosher, I use bottled pomegranate juice (i.e., Pom Wonderful) instead. Just be careful to get the pomegranate-only version (with the dark red cap), as there are Poms that include a blend of other fruit juices.

This duck deserves to be served with something bright yellow and slightly sweet – mashed butternut squash or a saffron polenta. Or, if you’re more of a purist, serve it alongside a huge, steaming mound of saffron basmati rice.

You will need:

2 ducks, cut up (bone-in, skin on)
1 1/2 c diced onion
2 cloves garlic
1/2 tsp pepper
salt, to taste
1/2 tsp ground cloves
5-6 c pomegranate juice (3 bottles of Pom)
1 lb walnuts, lightly toasted
1 heaping tbsp honey
3 tbsp chopped parsley (to garnish)

Heat a large electric wok or dutch oven (add a little oil if substituting chicken; duck doesn’t need the added oil as it own fat will render in the hot pan). Sprinkle the duck pieces with salt. Working in batches, brown the duck on all sides over medium-high heat and remove to a platter. You will end up with a good amount of duck fat in the pan – use a spoon to remove about a third of the fat.

Reduce the heat to medium and add the onions, stirring constantly, until they begin to brown. Stir in the pepper, cloves and garlic, then deglaze the wok with about 2 cups of the pomegranate juice, using a wooden spoon to loosen the browned bits from the bottom of the pan.

Arrange the duck pieces back in the pan, layering the legs on the bottom and the breasts on top (with the wings, if using). Add the rest of the pomegranate juice (it should almost cover the duck). Simmer, covered, about 30 minutes.

Remove the duck pieces and set them aside. Add the walnuts to the pomegranate juice and simmer, uncovered, for 30 minutes. The walnuts will soften and the sauce will reduce. Use an immersion blender to puree the walnuts in the juice, until it is as smooth as you like it. Stir in the honey and season with salt to taste. You will end up with a lot of extra sauce, but c’est la vie.

To serve, reheat the duck in the oven, covered. Spoon the hot walnut sauce into the middle of the plate (or on the bottom of a large serving platter) and arrange the duck on top. Garnish the duck with chopped parsley, and pass the remaining walnut sauce around in a gravy boat.

Serves 6-8.

postimg
May 2010 26

This aromatic brisket may be the most tender you will ever have. Forget about leathery, tough slivers of beef – this is so soft you may not even be able to slice it properly, but at any rate, it will fall apart in your mouth, guaranteed.

It is known also as the Wednesday Brisket because, if you’re making this for Shabbos, you start it on Wednesday night. But don’t let that put you off – it is so simple to prepare that it doesn’t feel like cooking at all. And really, it’s not! You just throw everything into your chollent pot (slow-cooker) before bed and let it simmer through the night.

When you wake up the next morning, with the most mouth-watering smell permeating your home, you simply plop the brisket into a baking dish, sauce and all, and leave it in the fridge for the rest of the day. That rest time gives the meat a chance to really soak up the flavours and become even more tender.

Then, on Friday morning, it’s just a matter of slicing the brisket and simmering the sauce a little bit on the stovetop. And that’s really it!

Tender, flavourful, spicy brisket… you’re welcome. 🙂

You will need:

1 large double brisket (about 4-6 lbs)
2 small onions, sliced
1 can of diced tomatoes (28 oz)
1 c water or chicken stock

1 1/2 tsp pepper
2 tsp salt
1 1/2 tsp ginger
2 tsp garlic powder
2 tsp onion powder
2 tsp hot paprika
2 tsp cumin
1 tsp cinnamon
1 1/2 tsp turmeric
1/2 tsp cayenne pepper
pinch saffron threads, crushed
1/2 c. brown sugar
2 tbsp honey
2 tbsp chopped parsley or cilantro (optional)

Wednesday night:

Place the brisket in a chollent pot and cover it with all of the other ingredients (except for the parsley). Put the lid on and set it to low heat (it should cook for about 8 hours). Then go to sleep and dream about beef!

Thursday morning:

Transfer the brisket to a baking dish. If there are large deposits of fat on the meat, trim them off now while the brisket is hot. Pour all of the juices into the baking dish too, then cover with plastic wrap and put the brisket in the fridge. Then get on with your day and daydream about beef!

Thursday night:

Do nothing. Ha!

Friday, any time before Shabbos:

Use a spoon to remove the solidified fat from the surface of the sauce.

Transfer the brisket carefully onto a cutting board and slice against the grain. It may fall apart a little bit, because, like I said, it is seriously tender. (Trust me, nobody will complain.)

Transfer the juices to a saucepan or a pot, and simmer, about 20 minutes or until the sauce has thickened a little.

Carefully transfer the brisket slices back into the baking dish, then pour the sauce back over the meat. Cover and warm through in the oven just before serving. Garnish the brisket with chopped fresh parsley or cilantro.

Makes 6-8 servings.

© Shaby Heltay, 2010

postimg
May 2010 04

Ok, baalat tshuva true confessions time: I sometimes miss those days when I would run out to the nearest takeout joint for a veggie pad-thai or a steaming bowl of pho. Growing up traditional/Sefardi, I was always eating ”kosher-style”, so nothing crazy… there was never any lobster or bacon or grenouille on my plate. But my tastebuds have stored away in their memory all of the exotic flavours, colours, textures and smells that I had experienced at those non-kosher (!) restaurants in my previous life.

I’ll admit, Spicykosher.com is partly (mostly?) an exercise in rabbinically-approved gastronomic nostalgia – an excuse to try to recreate all of those delicious dishes in my own kitchen (converting them into kosher recipes, of course) so that I can experience all of that goyish culinary genius once again, from the safety of my segregated pots and pans.

So, about the peppers. Back when my husband and I would eat out at vegetarian restaurants, we came across a little hole-in-the-wall joint in Banff Springs called Nourish. There I had a stuffed pepper that was unlike anything I’d known stuffed peppers to be – a seemingly unlikely combination of vegetables, fruits and nuts that made for a moist, spicy, savoury, sweet and tangy experience. It was very “busy”, yet the flavours were still light, bright and fresh. It completely blew the lid off my expectations, and I have since vowed to recreate that dish at home.

The ingredients sound a little strange in combination, but it is something you must try, especially if you’re into sweet & sour flavours. Shavuos is around the corner, and come to think of it, this would make a hearty side dish in a dairy meal – filling enough, especially alongside fish, to carry the Shavuos seuda. And the brown rice: slow-burning complex carbs to keep you energized for a long night of learning! How perfect!

You will need:

4 medium red bell peppers
1 onion, diced
1 tsp vegetable oil
salt and pepper to taste
1/2 c brown short-grain rice
1 c water

1 egg
1 rib of celery, finely diced
3-4 sundried tomatoes, finely diced
3 pieces of dried mango (this brand is OUTSTANDING), diced
2-3 strawberries, diced
3 walnut halves, finely chopped
2 tbsp tomato paste
3 tbsp dried currants (you can substitute raisins), plumped in simmering water for 5 mins
salt and pepper, to taste
pinch of cayenne pepper (optional)

2 tbsp tomato paste
2 tsp lemon juice
pinch salt

Slice the tops off the peppers (about a 1/2 inch from the top) and scoop the seeds and ribs out with a spoon, so that you have a clean cavity. Cut the stems out from the pepper tops and dice up the leftover scraps of pepper.

Heat the oil over meduim in a nonstick pot, and saute the onions until they are golden, then add the diced peppers, season with salt and pepper, and saute until the peppers are soft. Stir in the rice and the water, and bring it to a boil. Then turn the heat down to low, cover the pot and and simmer until the water is absorbed and the rice is more or less cooked (about 40 minutes – during which time you can get busy dicing all of the other ingredients).

Preheat the oven to 350F, then get on with the stuffing. In a large bowl, beat the egg, then mix in the celery, tomatoes, mango, strawberries, walnuts, 2 tbsp tomato paste, and currants. Mix in the cooked rice and season the whole mess with salt and pepper, and if you like a little extra kick, cayenne pepper.

Stuff the peppers with the stuffing, piling it as high as you can. You may have some stuffing left over, which you can just bake in a seperate little dish (believe me, you won’t want to waste it). In a little bowl, mix the 2 tbsp of tomato paste with the lemon juice and 1/2 tsp of salt, adding a little water as needed to get a nice saucy consistency.

Arrange the peppers in a greased baking dish and pour the tomato sauce generously over the tops of the peppers. Bake uncovered for about 30-35 minutes, or until the tops begin to brown.

You can serve this as a side dish, but all you needs is a big green salad or a bowl of soup to make it a light, satisfying lunch or dinner.

Makes 4.

postimg
Mar 2010 04

This is the chicken version of lamb tagine, a decadently rich Moroccan stew that is traditionally served on a bed of fresh couscous. I will always prefer lamb, but substituting chicken helps lighten the dish (in both calories and cost), while still retaining the slightly spicy, honeyed sweetness of the original. Don’t be put off by the idea of prunes – when simmered long enough, they practically melt in your mouth, and give the sauce body and richness. Try to use prunes with pits, if you can find them, as the pits keep the prunes moist and tender. The honey in this dish also makes it perfect for Rosh Hashana.

You will need:

2 lbs. chicken thighs (bone-in, with skin)
2 onions, sliced
1 tsp ground (powdered) ginger
1 tsp turmeric
1 tbsp olive oil
1 c chicken or vegetable stock (or, in a pinch, water)
large pinch saffron
3/4 c unsweetened prunes
1/4 c whole unsalted almonds
1/4 c sultana or golden raisins
1 tsp cinnamon
2 tbsp honey
1/4 tsp pepper
1/4 – 1/2 tsp cayenne pepper
salt to taste
1 tbsp sesame seeds
1 tbsp chopped chives or cilantro (optional)

Heat the olive oil in a wok or heavy pot. (I often use a wok to prepare this dish, because it allows me to brown more meat at once. A regular heavy pot will do just fine, you just might have to brown the meat in batches.) On medium-high heat, sautee the onions until they are soft, then add the chicken. Sautee them together, sprinkling with the turmeric and ginger, until the meat is browned.

Add the broth, almonds, and prunes to the chicken. Rub the saffron strands between your fingertips to crush them, and add this to the chicken. Cover, reduce the heat to low and allow the chicken to simmer for about 30 minutes. (In the meantime, you can throw together a basic couscous.)

Stir the chicken around a bit, then add the raisins and simmer, covered, for another 20-25 minutes – the chicken should end up very tender. Transfer the meat to a casserole or serving dish and cover to keep warm. You should be left with a pool of sauce studded with fruit and nuts. To this, stir in the cinnamon, honey, salt, pepper and cayenne pepper. Simmer gently until fragrant and slightly thickened, about 2-4 minutes.

Spoon this sauce over the chicken, and sprinkle with sesame seeds. Garnish with an additional sprinkling of finely chopped chives (not green onion) or cilantro, if desired.

Makes 4 servings

Page 1 of 212