Holiday Baking Project: Week 3

Last weekend, I decided to tackle cookies that travel well, because...who doesn't love to get a batch of homemade cookies in the mail during the holidays?? Using my trusty Martha Stewart cookie magazine, I was able to identify these yummy, buttery pecan sandies as the perfect recipe to try. These taste a lot like shortbread cookies, but with a pecan crunch, and are perfect for eating with a big glass of milk or tea.

My mom happened to be in town visiting, and not only dropped off some seriously beautiful German and Italian ornaments from the 30s, 40s and 60s, but also helped me out with a fun holiday project I've been working on (more on that soon!). To thank her, I wrapped up a few of these sandies in parchment paper, tied it up with festive red and white baker's string, and stamped the bottom with a light-string stamp from Paper Source. Very cute and very simple.

Recipes from an Italian Summer

I want this book. That is all.

Matzo Ball Soup (guest post)

Just in time for Passover (but worth making anytime) is this yummy and authentic recipe for Matzo Ball Soup courtesy of Shulie from Food Wanderings.

Chicken soup, there are my pre USA days and post USA days chicken soup chronicles. In my pre USA days I never cooked or seasoned with thyme. When I arrived in the US I associated thyme with Thanksgiving, turkey and all the sweet trimmings. Fresh thyme, from a thanksgiving association, it became an every day staple in my kitchen and in my chicken soup.

The other ingredient that in fact Israelis love in any shape and form is leek. I sometimes add it to my chicken soup, but only to my chicken soup. I have mixed feelings about leeks, ok at the risk of offending leek aficionados, I really do not like leeks!! Don't ask me why!! I do bring myself to add it to my chicken soup, it will add a dimension even if you are not a leek person. Feel free to leave comments in defense of leeks, never know you guys might convert me?!

The rest of the soup is pretty straight forward chicken soup. I do use Manischewitz matzo ball mix, our guests always think I made the matzo balls from scratch. Honestly, there is not much to making it from scratch, it's just taking the plain matzo meal as opposed to already flavored Manischewitz and adding, salt, etc. Sometimes adding baking soda to make them fluffier, but the rest of the steps are exactly the same for both.

The Manischewitz really complements the chicken soup I make, it works!! I don't pack the matzo balls tight when I form them as they cook they turn light and fluffy!! I did want to discuss here kosher chickens or brined chickens but then I got into ranting (you had to see the original draft) about thyme, thanksgiving and leeks. I normally cook with organic chickens, but for this soup I use kosher chickens for it cuts back on my time brining. The soup tastes great with organic chickens but even better with kosher. I know there are kosher organic chickens out there, I have not seen them readily available. Can't fathom the cost of double certification, organic and kosher....but that is a different subject altogether! I make this soup for Passover but at times when it's a particularly wintery day, or when someone is under the weather it's nourishing and comforting. On those days when it's not Passover, serve soup with veggies and chicken and add some mini pasta, which I cook al dente separately and add to soup. Keep in mind regular pasta is not kosher for Passover!!

Click here for the original post


Broth
4lbs plus chicken drumsticks and wings (skinned)
you can also add instead or in addition chicken necks and bones
3-4 carrots, peeled and cuts in chunks
3-4 ribs celery and leaves, chopped roughly
2 large onions, peeled and quartered
2 leeks, white parts only (optional)
3-4 garlic cloves
Bunch of parsley
Few springs of thyme
2 bay leaves (optional)
Salt
Freshly ground black pepper

Directions:
Add chicken and the rest of the ingredients to a stock pot and cover with water about 2-3 inches above. Bring to a boil and reduce to medium/low and cook for 1 1/2 -2 hours or until color of soup is deep golden. The liquid will reduce considerably. Skim the top as you go along. Strain through a sieve for a beautifully clear rich golden chicken broth.

Matzo Ball Mix
(makes about 10-12 matzo balls)
Manischewitz matzo ball mix and according to instruction on box add:
2 eggs
2 tablespoons canola
Chicken soup broth from above

Directions:
Beat eggs lightly with a fork. Add canola oil and mix quickly. Add one packet of matzo ball mixture and stir with a fork. Cover and let sit if the fridge for 20 min. (says 15 min on box, but I always let it sit in refrigerator longer, you can step out of the house run errands and come back couple of hours later, that is fine too). Bring the chicken broth to a boil and turn down to medium low simmer. Wet hands with cold water and form small round matzo balls lightly packed, but nicely roundly shaped. Drop formed matzo balls into soup. Let fluff and cook, then with the back of a tablespoon tap the top of each matzo ball, and they will flip to the other side (nice little trick and it does not bruise the consistency of the round shaped matzo balls by using the smooth back side of the tablespoon). Let cook for a bit longer. You will see the matzo balls are light and airy. Turn off heat and let matzo balls sit in hot broth for a little while, relax and expand some more. Prior to serving heat up soup and serve. Soup and matzo balls can be made a day ahead.

Welcome Food Contributor Shulie Madnick!

I am so incredibly excited to introduce you guys to Shulie Madnick, who'll be sharing some of her amazing recipes with us every few weeks.

I just stumbled across Shulie's blog, Food Wanderings, this week and was completely blown away. She specializes in globally-influenced cuisine (largely rooted in her Indian-Israeli heritage), and much of it made from organic and local ingredients. Oh, and did I mention that she is insanely talented at food styling and photography? When I clicked through to her blog, I spent the first two minutes looking for the high-end cookbook she sourced her photos from -- only to discover it was all original work.

Some more about Shulie, in her own words:

"I was born and raised in Israel to parents of Indian ancestry...and that is where my informal culinary world begins. My mom is gifted with a touch only few are graced with in the kitchen and I am lucky to have her collection of recipes. Throughout the years, my friends encouraged me to write a collection of childhood stories and memories -- webbed with food stories and recipes-- so as a first stepping stone I started my blog.

Another inspiration is my son who, although born and raised in the USA, (his dad hails from Massachusetts), embraces his eclectic Indian/Israeli heritage and, up until recently, refused to let me share what he considers heirloom family recipes. Our mostly organic and local lifestyle began when my son was born 17 years ago. (I still feel I need to grow up though :).

I met my husband, Jonathan, at the tail end of my mandatory Israeli army service and his last semester at Tel Aviv University. One thing led to another, and we ended up in the DC area where he went to graduate school at Georgetown University.

For years I worked in advertising, marketing and sales, and eventually, I became a stay-at-home mom. A few years ago I started an import business of high-end costume jewelry and art on leather collection (belts, bags, etc.) from very gifted artists in Israel. I closed the import business recently and am trying to jump start a food product line, cooking classes and now work as a personal chef. I also hope to publish a cookbook someday.

I am only at the very beginning of this budding business but enjoying blogging to a point of giddiness and silliness (told you I need to grow up!)"

Below, Shulie shares a simple lunch she made from the bounty at last Sunday's Dupont Circle Farmer's Market. I am so envious of her ability to break away from the grocery list, choose what looked best at the market, and put together a wonderful treat without a recipe. More detailed recipes to come in a few weeks!

On a sunny beautiful day at the FRESHFARM Dupont Circle market, I found a vibrant, bountiful market today. With a bag full of organic produce, artisanal breads and cured meats, and a quick in and out of Kramerbooks, my morning was complete.

The guys' lunch today was a sandwich made entirely of the delicious and mostly organic findings at the market. Arugula, mache, two kinds of radishes from Next Step organic farm, Nathan Anda's cured beef pastrami and bresaola, whole grain multi-seed bread from one of the bakeries at the market, a vinaigrette of olive oil, lemon and a touch of salt to brush the bread with and lunch was complete.

Read This: Long Nights and Log Fires

Winter is finally winding down, so I feel a little weird posting about this cookbook when everyone else is looking to spring. I kept hoping that more photos would be available online (because they certainly don't disappoint), but, alas, all I can show you from this book is the cover.

So even though we're all moving away from hearty winter fare, I can't recommend this book enough. It will be your autumn and winter comfort food bible -- I promise. The book is filled with stick-to-your ribs fare, but also relies heavily on seasonal ingredients for a range of dishes including soups, one-pot wonders, roasts, breakfasts, cocktails and baked goods.

Some standout dishes: Pumpkin soup with honey and sage, slow-cooked onion and cider soup, mini croque-monsieurs, beef en croute, pumpkin and gorgonzola risotto, snowy pine nut cookies...are you drooling yet?

Here is one of the books lighter recipes:

Pasta with Broccoli, Ricotta, and Walnuts

The light texture and creamy flavor of ricotta cheese makes the perfect backdrop to walnuts and broccoli in this deliciously simple and quick pasta dish. Serves 4.

• 2/3 cup shelled walnut halves
• 1 head of broccoli, about 1 lb.
• 3 tablespoons light olive oil
• 3 garlic cloves, thinly sliced
• 1 handful of flat leaf parsley, chopped
• Finely grated peel and freshly squeezed juice of 1 lemon
• 7 oz. fresh ricotta cheese
• 14 oz. spaghetti
• Sea salt and freshly ground black pepper

Preheat the oven to 350°F.

Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes shaking the tray occasionally, until they start to brown. To prepare the broccoli, trim off the gnarly part, about 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets. Slice off the individual florets. Heat the oil in a skillet, add the stems and cook for about 2-3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened. Add the garlic, parsley, grated lemon peel, and walnuts and cook for 5 minutes, stirring often. Reduce the heat to medium and stir in the ricotta and lemon juice. Season well and leave in the pan to keep warm.

Cook the spaghetti according to package instructions. Drain and return to the warm pan with the sauce. Stir gently to combine and serve immediately.

Penne with Marinated Tomatoes, Basil and Mascarpone

I've been blogging for almost a year now, and for some reason, I've never posted a recipe of something I cooked myself. Ok, I do know the reason why. I like cooking and consider myself decent at it, but I'm certainly no wunderkind in the kitchen. I forget crucial steps, mess up measurements, and often add chunks of butter at the last minute because my "healthy" approach has left the dish tasting like kitchen counter.

So when I make something that is not only good, but revelatory, it means I have one damn good, idiot-proof recipe. I adapted this recipe from Martha Stewart Living, and it is hands down one of the tastiest things I've ever made. It's best to make in late summer, when you can get colorful and super-ripe heirloom tomatoes from a local market, but even now, in the dead of winter, it leaves me with a glorious summery feeling. Bon Appetit!

Serves 4

Ingredients:

* 1/2 cup extra-virgin olive oil
* 5 garlic cloves, thinly sliced
* 1/4 to 1/2 teaspoon crushed red-pepper flakes (depending on how much heat you like)
* 1 bunch asparagus, cut into penne-size pieces, spears removed
* 3/4 to 1 pound cherry tomatoes, halved
* 3/4 cup fresh basil
* Sea salt to taste
* 1 pound dried penne (rigatoni works too)
* 1/2 cup mascarpone cheese
* 1/4 teaspoon freshly ground pepper

Directions:

1. Cook oil, garlic, and red-pepper flakes in a small skillet over low heat. After 3 minutes, add chopped asparagus and cook until tender, about 8 minutes. Let cool.
2. Place tomatoes, 1/2 cup basil, and 1/2 teaspoon salt in a bowl. Stir in asparagus-garlic mixture. Cover, and refrigerate for 2 hours, tossing occasionally.
3. Cook pasta according to package directions in salted water, and drain. Meanwhile, mix mascarpone and pepper in a small bowl. Add pasta to asparagus mixture. Stir in remaining basil, and serve with peppered mascarpone on the side or mixed in.