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P. 126
can be put on a tray or used as a gar- 1 tsp. fresh ground black pepper utes, tossing once. To serve, sprinkle
nish to dress up a dish. 10 cloves garlic, peeled cilantro on top. Serves 4.
2 carrots, peeled and chopped
16 1-inch cubes of canned pineapple 1 large onion, peeled and chopped PECAN COOKIE SANDWICHES
16 1-inch cubes of corned beef 2 celery stalks, peeled and chopped 1 c. pecan butter
16 1-inch cubes of red pepper 1 tsp. dried thyme 1 c. dark brown sugar
16 small bamboo skewers 2 bay leaves 1 egg
Lettuce as garnish 1⁄2 c. brown sugar 1⁄2 tsp. salt
2 T. tomato paste 1 tsp. vanilla (optional)
If you have helpers in the kitchen, have 1 quart beef or chicken stock
them put one piece each of the corned Preheat oven to 350˚. Place all ingredi-
beef, pineapple and red pepper on the Preheat oven to 350˚. Boil the wine ents in a bowl and stir until combined.
skewer. Place on a serving tray with a until it is reduced by half. Use a Dutch Drop by the teaspoonful onto a lined
bed of lettuce for gorgeous and deli- oven or large casserole dish that will cookie sheet. Leave at least 2 inches
cious appetizers. This can be served hold the ribs. Put the oil in it and heat between cookies. Flatten the cookies
with apricot sauce or horseradish up the pan and oil over medium high slightly. Bake for about 8 minutes until
sauce on the side. Serves 4. heat. Season the ribs with salt and golden. Cool and spread filling between
pepper. Sear both sides of the meat in two flat sides of the cookies. Makes 20
YAPCHIK the hot oil (about 4 to 5 minutes, mak- sandwiches.
This is a fun stew that can be eaten ing sure it is browned on both sides).
year round! Transfer the ribs to another plate. Add Chocolate Filling
the carrots, onion, celery, and garlic to 6 oz. chocolate in pieces
8 lbs. potatoes, peeled and cubed the hot oil. Sauté for 5 to 7 minutes 3/4 c. almond milk
5 large onions, peeled and add tomato paste, thyme, bay Heat the almond milk until boiling.
1⁄2 c. ketchup leaves, and brown sugar. Heat to blend Remove from heat. Add the chocolate.
10 cloves garlic for about 1 minute. Add the reduced Stir until melted and smooth. (If
2 T paprika wine and stock, and return the ribs chunks remain, bring the pot back to
2 tsp. salt into the pot. Bring to a boil. Cover low heat and stir constantly until all
1 tsp. pepper tightly with lid and move to the oven chunks are melted.) Cool and spread
2 T. oil for about 2 to 21⁄2 hours. Check the pot on cookies to make a delicious sand-
4 lbs. flanken every half-hour check and skim off any wich. (Or just eat the cookies by them-
fat. When meat is tender, it is done. selves.) ◆
Grate all the potatoes with all the Cool the meat and refrigerate May the neshama of Simcha ben
onions. Combine with all seasonings overnight. Remove meat from liquid Itzhak Ber, a”h, have an aliyah.
and split into 2 batches. Put an inch of and strain out all the solids. Put the
water in your crock pot and an oven liquid back into the pot and boil until Bracha Shor is the owner and execu-
safe bag on top of it. Put oil in the bot- desired thickness is reached. Add the tive chef of Sweet and Good Catering.
tom of the bag. Pour half the grated meat, reheat, then serve and enjoy. Her email is bshor@sweetandgoodca-
potato mixture on the bottom of the Serves 6. tering.com. Questions and comments
bag, then layer the flanken on top. Pour are welcome.
the other half of the potato mixture on ROASTED CAULIFLOWER WITH
top of that. Cover and leave in crock LIME AND CILANTRO
pot on low for 12 to 20 hours. Serves 8 1 large head of cauliflower cut into
to 12. small florets
1⁄4 c. olive oil
SHORT RIBS 2 tsp. salt
These amazing, fall-off-the-bone ribs 1 tsp. garlic powder
are just a delight. These can be made 1 tsp. oregano
three days in advance. Just heat up 1⁄2 tsp. black pepper
and serve! 1 lime, juiced
1⁄4 c. cilantro chopped (garnish)
1 bottle of Cabernet Sauvignon (or
another red) Preheat oven to 425˚. Toss cauliflower
1 T. oil with oil, salt, garlic powder, oregano,
6 short ribs, trimmed black pepper, and lime juice. Place on
Salt lined cookie sheet. Roast for 40 min-
118 u www.wherewhatwhen.com u
nish to dress up a dish. 10 cloves garlic, peeled cilantro on top. Serves 4.
2 carrots, peeled and chopped
16 1-inch cubes of canned pineapple 1 large onion, peeled and chopped PECAN COOKIE SANDWICHES
16 1-inch cubes of corned beef 2 celery stalks, peeled and chopped 1 c. pecan butter
16 1-inch cubes of red pepper 1 tsp. dried thyme 1 c. dark brown sugar
16 small bamboo skewers 2 bay leaves 1 egg
Lettuce as garnish 1⁄2 c. brown sugar 1⁄2 tsp. salt
2 T. tomato paste 1 tsp. vanilla (optional)
If you have helpers in the kitchen, have 1 quart beef or chicken stock
them put one piece each of the corned Preheat oven to 350˚. Place all ingredi-
beef, pineapple and red pepper on the Preheat oven to 350˚. Boil the wine ents in a bowl and stir until combined.
skewer. Place on a serving tray with a until it is reduced by half. Use a Dutch Drop by the teaspoonful onto a lined
bed of lettuce for gorgeous and deli- oven or large casserole dish that will cookie sheet. Leave at least 2 inches
cious appetizers. This can be served hold the ribs. Put the oil in it and heat between cookies. Flatten the cookies
with apricot sauce or horseradish up the pan and oil over medium high slightly. Bake for about 8 minutes until
sauce on the side. Serves 4. heat. Season the ribs with salt and golden. Cool and spread filling between
pepper. Sear both sides of the meat in two flat sides of the cookies. Makes 20
YAPCHIK the hot oil (about 4 to 5 minutes, mak- sandwiches.
This is a fun stew that can be eaten ing sure it is browned on both sides).
year round! Transfer the ribs to another plate. Add Chocolate Filling
the carrots, onion, celery, and garlic to 6 oz. chocolate in pieces
8 lbs. potatoes, peeled and cubed the hot oil. Sauté for 5 to 7 minutes 3/4 c. almond milk
5 large onions, peeled and add tomato paste, thyme, bay Heat the almond milk until boiling.
1⁄2 c. ketchup leaves, and brown sugar. Heat to blend Remove from heat. Add the chocolate.
10 cloves garlic for about 1 minute. Add the reduced Stir until melted and smooth. (If
2 T paprika wine and stock, and return the ribs chunks remain, bring the pot back to
2 tsp. salt into the pot. Bring to a boil. Cover low heat and stir constantly until all
1 tsp. pepper tightly with lid and move to the oven chunks are melted.) Cool and spread
2 T. oil for about 2 to 21⁄2 hours. Check the pot on cookies to make a delicious sand-
4 lbs. flanken every half-hour check and skim off any wich. (Or just eat the cookies by them-
fat. When meat is tender, it is done. selves.) ◆
Grate all the potatoes with all the Cool the meat and refrigerate May the neshama of Simcha ben
onions. Combine with all seasonings overnight. Remove meat from liquid Itzhak Ber, a”h, have an aliyah.
and split into 2 batches. Put an inch of and strain out all the solids. Put the
water in your crock pot and an oven liquid back into the pot and boil until Bracha Shor is the owner and execu-
safe bag on top of it. Put oil in the bot- desired thickness is reached. Add the tive chef of Sweet and Good Catering.
tom of the bag. Pour half the grated meat, reheat, then serve and enjoy. Her email is bshor@sweetandgoodca-
potato mixture on the bottom of the Serves 6. tering.com. Questions and comments
bag, then layer the flanken on top. Pour are welcome.
the other half of the potato mixture on ROASTED CAULIFLOWER WITH
top of that. Cover and leave in crock LIME AND CILANTRO
pot on low for 12 to 20 hours. Serves 8 1 large head of cauliflower cut into
to 12. small florets
1⁄4 c. olive oil
SHORT RIBS 2 tsp. salt
These amazing, fall-off-the-bone ribs 1 tsp. garlic powder
are just a delight. These can be made 1 tsp. oregano
three days in advance. Just heat up 1⁄2 tsp. black pepper
and serve! 1 lime, juiced
1⁄4 c. cilantro chopped (garnish)
1 bottle of Cabernet Sauvignon (or
another red) Preheat oven to 425˚. Toss cauliflower
1 T. oil with oil, salt, garlic powder, oregano,
6 short ribs, trimmed black pepper, and lime juice. Place on
Salt lined cookie sheet. Roast for 40 min-
118 u www.wherewhatwhen.com u
