Friday, June 24, 2011

'Everything Bagel' Shnitzel

Shnitzel, or breaded baked/fried boneless chicken, turkey or veal fillets, are a household standard on Shabbos day luncheon meals. Long ago, I learned that frying breaded chicken breasts in oil and then refrigerating them for a day at a time often resulted in them getting overcooked and dried out by the time they were served. I semi-resolved this problem by using a more naturally moist cut of meat, usually a boneless chicken thigh rather than the more ubiquitous breast, and then rolling it up with some sauteed spinach inside and then breading it and oven baking it on parchment paper or nonstick foil with a little olive oil cooking spray over the top.

But I digress. I still want to sometimes use chicken breast fillets for Shabbos lunch, and when I do, I fry them in oil, but I lower the carb count by using 'everything bagel' flavors ("you can take the New Yorker out of NY...") and no bread crumbs.


6 chicken breast fillet pieces, sliced or pounded thin (approximately 1/3 inch thick)
2 large eggs, beaten
4 tbsp white sesame seeds
3 tbsp poppy seeds
2 tbsp dried minced onion
2 tbsp dried minced garlic
1/2 to 1 tbsp coarse kosher salt
1/3 cup oil for frying (I use Mazola Vegetable Plus! or canola)

Combine dry spices. Heat oil in a heavy bottomed pan to medium/high. Dip the chicken with egg and then cover completely with the dried toppings and then cook in a hot pan, about 2 minutes or less on each side until the toppings around browned. Try not to burn or overbake. If you are me, at this point take the battery out of your smoke detector. As each piece finishes, transfer it to a paper towel-lined plate to absorb excess oil, then place in an oven ready pan. Finish in the oven at 325 degrees for 10 minutes. Enjoy!

Friday, June 17, 2011

All Natural Gluten-Free Sugar-Free Dark Chocolate Cupcakes!

I have a friend coming for lunch tomorrow who eats only gluten-free foods, and someone coming for Seudas Shlishis who doesn't eat either white flour or sugar. What will I serve for dessert??

The solution? Dark chocolate cupcakes made with Bob's Red Mill (certified by Kehillas Kosher of Los Angeles), organic agave nectar, and unsweetened applesauce!

3 cups Bob's Red Mill Baking Flour (chickpea flour, fava bean flour, tapioca flour, etc)
1 cup unsweetened cocoa (I recommend Ghiradelli)
1 and 1/2 tsp xantham gum (available via Bob's Red Mill)
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 tsp decaf or regular instant coffee granules
4 extra large/jumbo eggs, beaten
1 and 1/2 cups agave nectar
1 and 1/2 cups oil (I recommend Mazola Vegetable Plus! with Omega 3s)
2 cups unsweetened applesauce
optional (12 oz. chocolate chips)

Preheat oven to 350. Mix first six (dry only) ingredients together and set aside. Beat eggs and with mixer on add all other wet ingredients except the applesauce. With mixer on a slow setting, add half of the dry mixture to the wet mixture, followed by the applesauce, then the rest of the dry mixture. Mix only until batter forms. If using chocolate chips, stir in now.

Pour into unoiled parchment paper filled cupcake/muffin tins or loaf pans and bake for approximately 20 minutes. Baking time will vary based on the size of the pan. Cupcakes are done well the middle is dry and a toothpick comes away clean when poked through the center.

Enjoy, my gluten free friends!

Thursday, June 2, 2011

Shavuot Treat: Dairy Vichyssoise, a Cold Potato Leek Soup

Here's a delicious version of the classic Julia Child creamy potato leek soup, perfect for serving on this hot Shavuot!

Dairy Vichyssoise:

4 cups leeks, white and very light green parts only, sliced
4 cups old or russet baking potatoes(very starchy, not red or new potatoes recommended), sliced
7 cups reduced or low sodium vegetable stock (or enough to cover the vegetables)
1 1/2 to 3 teaspoons kosher salt or to taste
1 tsp pepper (optional)
1/2 cup cream
1 tbsp fresh chives, minced

Bring the leeks, potatoes and vegetable stock to a boil in a deep, wide-bottomed saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. Turn off the heat and add cream. Purée the soup (optional) with an immersion blender or food processor. Taste and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. If serving hot, salt the soup when it is hot. Salt cold soup if you're serving it cold. So depending on whether you are serving the soup cold or hot, make sure to correct the seasoning at the temperture you'll be serving it. Garnish with a generous sprinkle of chives. Makes 4 to 5 generous servings. This recipe doubles and triples easily.