ORANGE & WHITE WINE MORROCAN BRAISED LAMB

SHABBOS

If you come here to peas love & carrots often, you know that normally the words just flow for me (the spelling not so much…). For some reason though, as I sit down to type up my thoughts on shabbos I feel like I’m struggling to properly put my feelings to words that accurately describe them. 

I’m conflicted between the spiritual side of me that loves to disconnect from our crazy world and take time to reconnect to our Creator and people we love, and the side of me that knows that as a mother of young children, shabbos doesn’t really mean a day of rest. 

I love to cook beautiful and delicious foods that are served on platters befitting the holiness of the day. I love to set the table with my nicest dishes and glasses. I adorn every plate with cloth napkins dressed in my favorite napkin rings. I start out shabbos with a sparkling kitchen, counters that are spotless, and everything in it’s place.

Then comes time to light the candles. It’s truly my favorite time of the week. In that millisecond where the whole world changes from a place that wasn’t something special and then with a simple bracha became a world filled with  holiness I am overcome by my desire to be close to Hashem and his Torah. 

All of that is real for me and inspires me. These days though shabbos also means something else. With a house full of little kids, it means serving food, clearing the table, sweeping, rinsing, resetting the table, heating up more food, serving more food and clearing more plates in addition to getting kids dressed, getting them redressed after they took off their clothing, picking up toys, changing diapers, and finding lost shoes. 

Sometimes it’s difficult to remember what excalty it is I love about shabbos. But no matter how hard I work on shabbos, every week come Thursday night and I am counting down the minutes until I get to light my candles. 

This didn’t come easy to me. I went through a phase where I wished that shabbos would come every ten days instead of every seven. So I thought a lot about what I want to get out of my shabbosim and totally reframed the way I think about. 

Instead of thinking about shabbos as a day of connection through rest, I now think about strengthening my relationship with Hashem by strengthening my relationship with my family and people I love. 

That means being totally present and mindful to the time I get to spend with my family on shabbos. This period in my life will only come once and I don’t want to take a minute of it for granted. I listen to their, sometimes long but always sweet, divrei torah with an attentive ear. I play games with them that we all enjoy. I make extra shabbos treats so that everyone can find exactly what they like to munch on while we sit and do puzzles. I set the table with a little extra love and attention to detail so that my family can sit down to a beautiful shabbos seaudah no matter how many seconds it takes for someone to spill their grape juice. 

Come time to make havdalah and every week, no matter how hard I worked all shabbos, I am always sad to see it go. Whether I napped or not, said the extra tehillim that I wanted to or not, finished reading the article that I started at least ten times throughout shabbos or not, I am relaxed and calm. 

Why?

Because at each stage, rest means different things to our souls. 

Now, at this stage in my life, resting my soul means giving my family as much of myself as I can. 

Every shabbos that I accomplish building my relationships with the people I love I know that I am now one step closer to my Creator as well. 

And that is why I love shabbos. 

NOW, ON TO THE FOOD!

                                 

This dish is actually super simple to make but packed with enough flavor to have people thinking it took you days!

It’s loaded with just the right amount of deep flavored spices, and the rich lamb is perfectly balanced out by the acid in the wine and oranges. It’s like a modern, American raised girls version of her Moroccan grandmother Lamb Tagine. 

For the printable Orange and White Wine Braised Lamb Stew click here

This post, is really part of a larger post that was the brilliant brain child of the uber-talnted Sina Mizrahi from the Gatheratable blog. She wrote an extremely beautiful post all about what shabbos means to her and over the course of two weeks posted her favorite shabbos recipes. To finish off the series she came up with the idea of a virtual pot lock. 

What’s a virtual pot luck you ask?

Well, it’s where Sina, myself and a bunch of other extremely talented and creative bloggers get together, divide up the different dishes that make up a shabbos seudah and each of us develop a recipe for that dish. 

We all posted our recipes on the same day, thus “bringing our food to the virtual pot luck”. If you put all our recipes together you will end up with an extremely delicious, creative and absolutely beautiful menu to prepare for shabbos.

What’s a pot luck though without people to share the food with? You’re all invited to join in our meal!!

To make it really easy for you, the links to everyone else’s recipes are below! 

So, click away to get in on the action and come have some fun!

Oh, and of course, SHABBAT SHALOM!

For Between Carpools egg wash tips click here
For Cooking in Heels “How to Hack a Challah” click here
For Spice and Zests Roasted Eggplant click here
For the Katamon Kitchen’s Salatim post click here
For the Sugar Box’s Red Snapper with Charred Patatoes, Tomatoes and Lemons click here
For Sina’s T’Bit: Iraqi Slow Cooked Chicken and Brown Rice click here
For my printable Orange and White Wine Braised Lamb Stew click here
For Kitchen Tested’s Roast Vegetable Platter click here
For Beth Warren’s Dark Chocolate Peanut Butter Cups click here
For Jamie Gellers Cinnamon Bun recipe click here
For Busy in Brooklyn’s Funfetti Rice Krispie Bites click here
 

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail

BOURBON APPLE TURNOVERS

     

Every year I make these and I’m always switching up the “wrapper” that holds the treasure of the most delicious apple filling. I’ve use everything from puff pastry, to phyllo dough to wonton wrappers. And you know what, they’re all awesome. 

This year I discovered frozen pie dough and I am officially hooked. I’m usually more of a “from scratch” person but when it comes to baking, especially marathon holiday baking, I’ll take any shortcut I can get. The pie dough is so easy to use and so yummy that I decided to use it as my “wrapper” for the bourbon apple filling. 

As happy as I am with the results of the pie dough I am still a firm believer that no matter what you put on the outside of the bourbon apple mixture it will still be the best form of apple you eat this entire fall.

Why?

Because. 

BOURBON. 

Which ever wrapper you choose to make it in, all options are freezer friendly. Just fill ’em, seal ’em tight, and freeze ’em. Lay them in a single layer on a sheet pan, freeze till hard, then transfer to a tourer ware or ziplock bag. 

To cook them, remove them from the freezer and while STILL FROZEN lay them on a baking sheet to defrost. (If you wait till they are defrosted to separate and place them on the baking sheet it will be much harder). Once defrosted egg them, sprinkle some sugar and bake away!

Happy cooking everyone!

For the printable Bourbon Apple Turnovers recipe click here

Facebooktwittergoogle_plusredditpinterestlinkedinmail

BOURBON BRAISED RIBS

   

I love everything about this dish. It’s meaty, really well balanced in flavor, sticky in the best way possible and completely addictive. 

I use this sauce on so many cuts of meat that I really hope you play around with it. If you’re more the pulled beef type, no problem. Just use a brisket instead of ribs, cook it at a little bit of a lower temp for a little longer and, BOOM, the best pulled beef ever! Say your family are corned beef lovers? Prepare your corned beef the usual way and then use this as your sauce! In fact you can even pour it over chicken. It’s that good!

It doesn’t take long to make and these ribs freeze really well so I definitely suggest making a huge batch and freezing it. Then you can go back to the kitchen, cook the million other dishes you need to prepare for all these holidays all while having the piece of mind that you already have at least one killer meat done!

Happy cooking! 

For the printable Bourbon Braised Short Ribs Recipe click here

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Chicken Pot Pie

 

       

What’s  crunchy on the outside, creamy on the inside, filled with tons of veggies and protein, still kid friendly, freezes well and is beloved by all? 

Well, if the title didn’t give it away, I’m not going to tell you! 

Just kidding. It’s…..

CHICKEN POT PIE

I don’t make it often enough, but every time I do I say the same thing to myself. “Oh, this really is so easy. I’m going to start adding this into my dinner rotations.” But, then the holiday season ends and I vow not to make a single thing we ate during that season for at least month. Due to having children extenuating circumstances, my memory is not what it used to be and by the time my yuntif food hiatus ends, I forget all over again how easy it is to make chicken pot pie. Which is hugely unfortunate. Because really, chicken pot pie rocks!

I wrote you all a very large recipe. Large enough to make 3 very large pie dishes, or 4 medium ones. So that if you too forget how easy it is to make you’ll at least have a stockpile of them in your freezer for a rainy day. Literally a rainy day, because there is nothing better then hot and creamy chicken pot pie when its freezing and pouring outside!

All the freezing instructions are in the recipe, so click the link and get cooking! 

Happy endless cooking month everyone! 

✌🏻💜&🥕,

Danielle

For the printable Chicken Pot Pie Recipe click here

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail

TATERTOSCHEN, The Better Way To Get Your Purim On This Year!

              

DEFINE:
[tay-ter tahshen
 
nounplural  [tayter tahshuh n] (Show IPA). Jewish Cookery.
1. a small triangular (often sweet) dough made with yeast and filled with a mixture of poppy seeds and honey or with prune paste, prepared especially for Purim.
 
2. The replacement of grated potatoes in the dough takes the regular, boring, usually unevenly cooked cousin of the TATERtoschen, the HAMANtaschen, and elevates it it to the best version of a tater tot. EVER!
“Mommy, pleeeeeaaasssee make us TATERTOSCHENS for Purim this year instead of regular hamantaschen.”
 
Origin of tatertaschen
<From the PL&C  English/Yiddish mash up language, TATER equivalent to “tater tots”+ tash pouch, pocket (compare Middle High German tasche, Old High Germantasca; akin to task )
 
 TOUNGE TWISTER CHALLANGE:
“Tatty took ten TATERTOSCHENS to town today.”
 
     
 

When I first woke up in the middle of the night dreaming about a Tater-tot/Hamantashen hybrid I could not go back to sleep! I knew that my alternate dream life had lead me to Purim gold! Although extremely tired from my lack of sleep, I spent the whole next day and writing down a list of why tater tots rock and how to properly incorporate their awesomeness into a triangle shape. I quickly realized that the triangle would work to my advantage because 3 corners = 3x more the crispy edges. So, from their I wrote a list if criteria that my TATERTOSCHEN needed to meet.

  1. must be easy to make
  2. must freeze well so that people can prepare them in advance
  3. must be vegan and gluten free so that everyone can enjoy them!
  4. must be crispy
  5. must NOT be fried. Because. Frying is annoying

          Last but not least…

6.must be completely and utterly addictive.

                       

So, for the past month, I have made these so many different times, each time adjusting the recipe to enhance and simplify the recipe. Then once I finally settled on a recipe that yielded results that tasted and were just as crispy as their fried counterparts I spent days testing the best way to freeze and reheat them! 

But, no. My work did not end there. Because once I created a vegan and gluten free version, I obviously had to take and junkyify (another word brought to you by the PL&C language) it. Which meant adding a ton of cheddar cheese (because, cheese) and filling them with the yummiest, most delicious brunch foods of all time. 

                      

So, this Purim, if you only do one thing. TATERTOSCH. 

You can fill them with pulled red wine braised short ribs like I did, or stuff them with some shredded bbq chicken, imitation crab salad or tuna tartare for a fish course, or do what my kids did and fill the hole with ketchup and just eat em straight up!

(warning: if your family goes the ketchup route, close your eyes and back away slowly, because a little piece of your foodie heart may die)

However you choose to serve these, just make sure you are already fed when these come out of the oven. Because if not, it is very likely you will consume the whole tray, by yourself, in the kitchen.

For the printable TATERTOSCHEN recipe click here

For the printable CHEESY CHEDDAR TATERTOSCHEN recipe click here

For the printable PULLED RED WION BRAISED SHORT RIBS recipe click here

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Chanukah Churros with a Salted Condensed Milk Caramel Sauce

 

img_1561

There are two ways to do holidays.

The first way, or should I say the more responsible way, is to anticipate the holidays’ approach anywhere from two to three weeks before it arrives. Think about what type of holiday you want to have. Is it a party with friends, chilled family time, casual decor or a DIY creative decor kind of holiday? Then, figure out a plan where you do a little bit everyday so that by the time the holiday arrives you can just sit back and enjoy all the fruits of your labor.  

                           img_1344 img_1325

                           img_1334 img_1340

The other option is to just relax, wait until about 48 hours before the holiday is going to begin and do every single thing you need to do to prepare in those two days. Then, as the sun starts to set by the end of the second day, you rationalize why most of the things left on your to-do list, that you didn’t have time to get to, are actually completely unnecessary and just cross them off. As the holiday finally begins, you frantically remember that in fact, those to-do list items were important. So you plop your kids down in from of a movie (or 3) and scramble in a fit of heart racing anxiety to make them happen.

                          img_1348 img_1349

                          img_1354 img_1355

I’d like to say that I, of course, always fall into the first category. But really, I’ve been in both places. Which is why my goal for this year was to be as prepared as possible for each upcoming holiday so that I could spend the most time enjoying it with the people I love! 

To me, this recipe fits in perfectly with my plan. The churros will be fried fresh (because reheated churros are shnasty) but all the work to prepare them will be done ahead of time. It’s always a win-win when a recipe is actually supposed to be frozen!

                         img_1357 img_1361

                         img_1363 img_1367

That means that you can put up your pot of oil to start heating, light the menorah with your kids, sing, play a few games and then when everyones ready for the candle lighting treat, all you have to do is peel your churros off the parchment paper and give ’em a little oil bath! 

        img_1369 img_1370 img_1372

Now that we’ve agreed that these are the perfect fried dessert to be making on Chanukah because of their convenience, I want to tell you why they are actually the prefect dessert to be eaten!

Most importantly, they are so so so so so x infinity, easy to make! It’s the type of recipe that when you read, you automatically think ” woah, thats way too many steps, no waaaaay”, but really, it is so simple! That is why I included pictures of every single step. I wanted you to see that it can actually be broken down into three really easy processes. Boil, Mix, Pipe. Thats it.

       img_1411 img_1432 img_1443

                      img_1454 img_1435

                     img_1375 img_1379

That bring us to the next reason why these absolutely rock. The batter or dough, whatever you want to call it (I think it’s kind of in between the two), is totally kid friendly! It’s sticky enough to stick to itself but because of how much butter is in it, it literally slides right into the piping bag. Then once it’s in the bag you simply give it over to those tiny little hands (that are actually capable of creating disasters totally not proportionate to their size) and let them go to town “drawing” their own creations. I like to tie a rubberband at the top of the bag to ensure that none of the batter/dough (battough?) comes out of the top. Besides for a minor hand washing at the end of the piping activity, it is virtually mess free. Wooooohoooo!

       img_1471 img_1472 img_1487

       img_1493 img_1512 img_1490

Lastly, why are these incredible? Because. Fried dough. Cinnamon sugar coated. Salted condensed milk caramel dipping sauce. ‘Nuf said. 

I think by now I’ve convinced you to make these on Chanukah. Really though, they should really be a staple in your house all year long! Ok, fine, not a staple but at least make a more regular appearance. Perhaps, Sunday brunch? 

I really hope you all get to make these but if not, I hope whatever you make this holiday season, you get to share it with the people you love most in this world! 

Happy Holidays,

Danielle

img_1537

For the printable Churros recipe click here

For the printable Salted Condensed Milk Caramel recipe click here

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Sherry Braised Short Ribs

img_5868

Short ribs are the perfect meat.

They need to be cooked low and slow so, you don’t have to stand over them mixing and turning. They can go sweet, savory, garlicky, asian-y, mexican-y, italian-y etc. Which means there are endless variations that you can make to satisfy any mood you are in. And, anything leftover, if there even are any, can easily be repurposed into another delicious meal. 

I like to take my leftover short ribs shred them, and make tacos, or stuff them into egg roll or wonton wrappers. It’s the perfect side dish or appetizer. I sometimes even make and fill the wontons and then freeze them raw. This way, if I have last minute company, which happens pretty often around here (you know who you are), I can just pop out how ever many I need and fry ’em up.

This recipe is amazing on it’s own and repurposed. The sherry wine, which I pretty much put in everything because it’s amazing, gives it such a good rustic full-bodied but still light, flavor. It’s a really nice change from red wine braised short ribs and even though its basically a huge chunk of meat, it really doesn’t leave you feeling as heavy.

You are definitely going to want to serve these with something to soak up the insanely heavenly juice. I served mine with rice, because in my house, a meal wit out rice would cause a small riot, but think mashed potatoes or even really good crusty bread.

If you actually do have any leftovers, besides for just eating them cold out of the fridge, you can definitely put these into wontons. Serve them with a really good horseradish dipping sauce, and BOOM, best appitizer ever! In fact, double the recipe and make extra, just so you can do that. It’s worth it!

For the printable recipe click here.

Hope you all enjoy:)

Peas out,

Danielle

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Best Crab Cakes Ever Recipe + Video

No joke. The best crab cakes EVER. They are not loaded with a ton of vegetables or potatoes (no, potatoes don’t count as a veg). These are all about the crab. Bout’ that crab, bout’ that crab….

These crab cakes actually take a few days to make, but not because they’re difficult. Because the binder is an egg mixture that gets better and better as it sits in the fridge. It’s been so many years that I have been making them, that I don’t even remember where I originally saw this method of making the egg mixture and letting it sit and marinate with the other flavors. Who ever came up with it though, is a freakin genius! The egg mixture binds the crab perfectly with out the need for any fillers.

Overtime, I’ve adjusted and simplified what goes into the crab cakes, because I wanted to keep the flavors as clean as possible. The onion and the cayenne totally enhance the crab with out overpowering its natural sweetness. And the saltines, let’s talk about them for a second. 

Saltines are perfect. The texture is crunchy but soft and they are the exact right balance of sweet and salty. They’re basically the best cracker ever. So, if you’re going to be making the best crab cakes ever, it’s only right that you pulverize the saltines and turn them into the best breadcrumbs ever. 

These are also completely freezer friendly. They defrost quickly and reheat beautifully. I like to freeze them on a sheet pan in a single layer and then put them into a ziplock bag. There is no other pre-made fish that i would consider freezer friendly but, these really do hold up. So, before the holidays this year, make a huge batch and breathe a little bit easier knowing that you have something in the freezer waiting to help you get through the 30 day cookfest that is rapidly approaching.

To see the full video click here

Click here for the printable crab cake recipe

Click here for printable tartar sauce recipe 

Facebooktwittergoogle_plusredditpinterestlinkedinmail