CRISPY FRIED SHALLOTS
Steps:
- In a small saucepan over medium-high heat, heat oil until it registers 275 degrees on a deep-frying thermometer. Add shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer shallots to a paper-towel-lined plate to drain.
- Increase heat to high and place a fine-mesh sieve over a heatproof bowl. When oil reaches 350 degrees on the thermometer, add the fried shallots and cook just until they are crisp and well-browned, a few seconds, watching carefully so they do not burn.
- Immediately pour oil and shallots through sieve to stop cooking, then transfer shallots to paper-towel-lined plate to drain. Reserve oil for another use. Shallots will keep in an airtight container at room temperature for 1 day.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 10 milligrams, Sugar 6 grams, TransFat 0 grams
CRAB SOUP
Provided by Joan Nathan
Categories soups and stews, appetizer
Time 1h15m
Yield Twelve servings
Number Of Ingredients 16
Steps:
- Saute the carrots, leek, onion, diced celery ribs and thyme in the olive oil for a few minutes. Add the crab or lobster shells and cook for 10 minutes. Add the shallots and saute for five more minutes. Add the Chardonnay and simmer, uncovered, for five minutes. Then add the lobster or fish broth and reduce for 10 minutes. Add the cream and simmer slowly for 15 minutes. Strain the soup and add sea salt and pepper to taste.
- Put eight pieces of lump crab in each serving bowl. Add the rest of the lump crab and the special crab to the stock and reduce it for 10 minutes more. Then puree in a blender or food processor and strain through a sieve.
- In boiling salted water, blanch the julienned carrot and turnip for five minutes, the zucchini and celery for one minute. Immerse them immediately in cold water and drain.
- Crisscross the lump crab in each soup bowl with julienned strips. Sprinkle with a touch of lobster coral or green scallion. Place the bowls in a warm oven for three minutes, then transfer them to individual place settings at the table. Serve the soup in a tureen.
Nutrition Facts : @context http, Calories 764, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 63 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 37 grams, Sodium 983 milligrams, Sugar 7 grams
PATTY UNTERMAN'S POTATO KUGELETTES
Provided by Joan Nathan
Categories side dish
Time 30m
Yield Twenty-four potato kugelettes, for six servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Combine all the ingredients.
- Grease a 24-cup mini-muffin tin with chicken fat and dust with matzoh meal. Place one tablespoon of filling per muffin cup and bake for 25 minutes, until golden.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 1 gram, TransFat 0 grams
CHOLENT
The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.
Provided by Joan Nathan
Categories dinner, main course
Time 15h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
- Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams
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