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Classic OCP Shabbat Recipes Here are a few favorite recipes of mine that have been a great success for Shabbat meals over the past four years. Some of these have been "passed down" to me; many come from various websites and cookbooks, many from www.recipezaar.com and www.foodnetwork.com, though I don't recall which comes from where, but the credit should go to them anyway. Some ingredient lists don't have measurements - that means they are just "to taste." It is my hope that this list will become an evolving tradition in the OCP. If you want to add something, e-mail the OCP webmaster (allon@seas).
3-4 lbs. chicken parts, cut up (N.B. I find boneless chicken breasts work best) Sauce: N.B.: I like to fry the chicken in some flour first to give it a light batter coating. Also, when putting chicken in the baking dish, I like to put in sliced onions and bell peppers on top of the chicken. ( back to top ) Yaakov E’s Breaded Chicken Mix all ingredients except corn flake crumbs together in a bowl or plate. Put the corn flake crumbs in another plate. Dip each piece of chicken in the sauce mixture, then into the corn flake crumbs, coating as well as possible. Put the chicken in a baking tin and cook at 350 for an hour and a half (or until chicken is tender). ( back to top ) Ari G’s Moroccan Chicken Tajin 2 pounds boneless chicken Cut chicken into 1 1/2-inch cubes and place in a medium-sized bowl. Season the chicken with turmeric, ginger and 1/2 teaspoon salt (and 1 teaspon cinammon works well too I find). (alternatively, seasoning can be done as you fry the chicken) Heat a pan over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned chicken. Cook the chicken until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside in a larger pot. Repeat with remaining oil and chicken. Return the seared chicken to the large pot and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender. Pour 1 cup of boiling water over the apricots, raisins/craisins and cherries and let sit for 20 minutes. Strain and set the fruit aside. Using a slotted spoon, remove the chicken, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins/craisins, cherries, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked chicken back into the sauce and cook to heat through, about 2 minutes. ( back to top ) Sweet and Sour Meat Balls Meatballs: Sauce: Combine all ingredients for meatballs. Form into 1 ½-inch balls. Combine sauce ingredients and bring to a boil. Gently drop meatballs into simmering pot of sweet and sour sauce and cook for 45 min. If necessary, add more water. ( back to top ) Meatballs: Sauce: 1. Preheat oven to 350F degrees. ( back to top ) Flour tortillas (I usually use 1 package, but it depends on the size of the tortillas) Put oil in a big skillet for the beef. Preheat oven to 425. Add cumin, chili powder to beef. Add in onions, beans, some taco sauce/salsa (save some for topping the lasagna), chili sauce, corn as the meat browns. Oil the bottom of a baking tin. Cut tortillas in half (or quarters/eighths to fill in holes). Layer meat & beans and tortillas (I usually get 2 layers). Top the last layer of tortillas with remaining taco sauce or chili sauce (otherwise the tortillas curl up in the oven). Cook in oven for about 10-15 minutes. ( back to top ) Ari’s Shpiel: The one thing everyone agrees on is that you need puff pastry dough: the preferred brand is Pepperidge Farm, but if you can’t find it, Kinneret will do. The Pepperidge Farm comes in 2 sheets whereas the Kinneret comes in 6 or 8 squares which you can fuse together with your fingers and a little bit of warm water. MAKE SURE you defrost the dough in advance – frozen puff pastry dough is hard to work with and may make your deli roll fall apart if not properly sealed. Then, of course, you need deli meats. Try to get the best quality possible (the Empire brand deli will suffice, but is not the best quality meat for this). As for what kind of meat, that’s a personal flair choice – I like 1 package pastrami and 1 package of beef strips/corned beef if available, but if not, bologna, salami or turkey will suffice. You will usually need at least 2 packages of deli meat though. And then comes the most hotly debated issue: the sauce. Deli roll probably originated with just mustard as the sauce, but this has changed a lot depending on the cook’s personal tastes. My personal preference is honey mustard + extra honey + a touch of Dougie’s Wings sauce (if available). People have experimented with many other different flavors though – a common one is mustard and barbecue sauce (I personally am not a big fan of this approach, because the end result doesn’t taste like what I personally think a deli roll ought to taste like). Others include duck sauce, ketchup, teriyaki sauce, and various other sauces. This is up to you to choose your preferred taste. As for composition – I learned to make deli roll by fusing 2 sheets (or 6-8 squares) of pastry dough together and making a longer deli roll; some people prefer to make 2 smaller ones since the Pepperidge Farm comes with 2 convenient sheets. Recipe: Preheat the oven to 375 degrees. After defrosting your pastry dough and fusing sheets together with a bit of warm water if needed, lay it on a piece of aluminum foil that has been sprayed well with cooking spray. With the dough laid out in front of you, build your sauce on top of it and spread it all over the dough with a spoon. Put one layer of deli meat on top of the sauce, then a second layer. On top of the second layer, spread another layer of sauce with your spoon. Carefully close the deli roll by folding over the edges so that one side of the dough overlaps the other. Fold over the two ends. Seal the closed edge and the ends well with warm water. If desired, brush the top of the deli roll with egg yolk using a pastry brush and top with sesame seeds. Bake in oven at 375 degrees for 45 minutes or until golden brown – make sure the dough is not too mushy. ( back to top ) 1 Challah, torn up into small pieces Sautee onions, mushrooms, celery in white wine and olive oil. Combine everything and put in pan. Cook at 350 for 1 hour or until brown. ( back to top ) Moroccan Vegetable Couscous 1 red bell pepper, halved
( back to top ) Cole slaw mix Cook cole slaw, sprouts, sauces together. Fry ground meat and spices. Roll into small eggrolls (if you have the eggroll wrapper in front of you as a diamond, first fold the 2 sides, then fold up the edge closest to you and roll to close the last edge) and fry them till brown. If you use a deep fryer, 375 is a good temperature. If you fry it in a skillet, be VERY careful – if the sauce leaks out into the oil, it will splatter. ( back to top ) Mushrooms Sautee mushrooms & onions. Mix eggs and flour. If too liquidy, add more flour. Mix in some cheese. Reserve cheese to use to top the quiche. 350 for 1 hour till golden brown. ( back to top ) Filling Topping 1. Preheat oven to 400 degrees. ( back to top ) 8 medium potatoes Grate potatoes and onion together, either by hand or in a food processor. Squeeze out excess liquid. Add in some lemon juice into the grated potatoes to keep them from browning. Stir in remaining ingredients except oil for the pan. Pour the ¼ cup of oil into a 9x13 inch baking pan. (Place pan/casserole in oven, while preheating to 350° for 15 min. to prevent sticking. – N.B. the original recipe says to do this but I never do it). Remove and pour in potato mixture. Return to oven and bake at 350° for 1 hour or until brown. ( back to top ) So here it is. I don't have the exact measurements in front of me, so it won't ( back to top ) Dan B’s Corn Kugel 2 cans pure corn Mix everything, preheat oven to 350. Pour into well-greased pan. Top with wheat germ. . Leave in oven for 1.5-2 hours till golden brown. ( back to top ) 2 eggs Cream sugar & oil, add eggs, then everything else. 350 for half hour. ( back to top ) 2-3 eggs Mix all ingredients together & Bake at 350 for 45 min – 1 hour or until golden brown. 4 cups apples, sliced Put apples in shallow 8-inch pan. Sprinkle with lemon juice. Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples and bake at 375 degrees for 30 minutes (or till apples soften). ( back to top ) 1 large onion, chopped into 1/2 inch dice 1. Place the onions and garlic into a large pot with 1/4 cup water. Cook, covered, over low heat until tender, about 10 to 12 minutes, adding more water as necessary to prevent scorching. ( back to top ) Mushroom Barley Soup 1 large onion, diced Sauté onion and bay leaf in margarine until tender. Add mushrooms and sauté until onions are golden. Push vegetables aside and stir in flour until smooth. Gradually stir in water. Add remaining ingredients. Bring to a boil and simmer for 1 ½ - 2 hours. Serves 8. ( back to top ) Pie crust Bake pastry shell and set aside. Combine the sugar, cocoa, cornstarch and salt in a saucepan. Gradually add milk, and stir until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir for 3 minutes (or until the consistency is fairly thick). Remove from heat and blend in the butter and vanilla. Pour into bowl and press plastic wrap directly onto surface. Cool to room temperature. Cover bottom of cooled pie crust with a small amount of filling. Arrange banana slices over filling; cover with remaining filling. Chill 3-4 hours or until firm. Garnish with whipped cream and banana slices. ( back to top ) Berry Crumb Coffee Cake w/ Maple Glaze 1 teaspoon butter Preheat the oven to 350 degrees F. Grease an 11 by 7 by 2-inch rectangular pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely. In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and remaining 1 cup of the sugar. Add the eggs, 1 at a time. In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla. In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1-inch apart. Sprinkle the crumb mixture over the entire pan. Bake for 40 to 45 minutes or until golden brown. In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and let cool for 5 minutes before drizzling glaze over top. Cut into slices and serve warm.
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