Fish stock (fumet de poisson)1 ounce olive oil½ medium onion, thinly sliced2 shallots, thinly sliced1 leek, white part only, sliced2 celery stalks, sliced1 cup mushrooms, thinly sliced4 pounds fish frames and heads (gills removed) from lean fish such as sole, snapper, or whiting15 parsley stems1 bay leaf6 sprigs fresh thyme2 cups dry white wine2 quarts cold water or enough to just cover the fish bones10 whole peppercorns1. Place the oil in a medium stock pot over low heat. Sweat the onions and shallots until they are soft, about 5 minutes. Add the leek, celery, and mushrooms and sweat for 5 minutes more. Be very careful not to caramelize the vegetables as this will discolor the final stock.2. Add the fish frames and heads, parsley stems, bay leaf, and thyme. Cook gently over low heat until the fish frames turn opaque.3. Add the wine, turn the heat up to medium-high, and bring to a gentle boil. Reduce the wine by half.4. Add the water and stir well. Add the peppercorns and mushrooms and bring to a boil. Skim the surface of any impurities and fat and reduce heat to a gentle simmer. Allow the fumet to simmer for 30 minutes. Turn off the heat and allow to steep for an additional 10 minutes.5. Strain the finished fumet through a fine mesh sieve or a strainer lined with cheese cloth. Allow the fumet to cool completely before covering and refrigerating or freezing. Fumet can be made up to a month ahead of time and stored in the freezer.Gefilte fishMakes 16 fish quenelles½ gallon fish stock2 carrots, sliced into 16 slices for garnish1 medium onion, roughly chopped2 eggs2 teaspoons kosher salt or to taste2 teaspoons sugar or to taste2 tablespoons chopped flat leaf parsley2 teaspoons fresh thyme leaves½ teaspoon freshly cracked black pepper½ cup fresh bread crumbs (leftover challah is great0 or matzo meal2 pounds ground cod, pike, carp, or favorite white fish1. Bring fish stock to a simmer in a large stock pot and add the sliced carrot.2. Place the onion, eggs, salt, sugar, parsley, thyme, and pepper into the bowl of a food processor. Process to a puree.3. Pour egg mixture into a large mixing bowl and add the bread crumbs. Stir to combine.4.Add the ground fish and mix very well to combine. Cover and refrigerate for ½ hour.5. To form fish quenelles, wet hands and shape about ½ cup of fish mixture into oval patties. You should have 16 ovals.6. Gently place the fish into the simmering stock. Cover, and allow to gently simmer for 30 minutes. 7. After 30 minutes, turn off heat and allow the pot to cool. Gently lift the quenelles from the stock and arrange them in a deep serving dish. Place a carrot slice on each quenelle. 8. Reduce remaining stock by half and carefully pour into the serving dish. Be sure quenelles are completely covered by stock.9. Refrigerate overnight. A firm aspic will form around the fish.10. Serve with horseradish sauce and jellied aspic.After saving time by getting your Gefilte Fish ready, it’s time to focus on the main course – braised short ribs.This is one of my favorite dishes to prepare for a crowd. There is something so festive and comforting about a pot of braised short ribs. Proper braising transforms tough, fatty meat into tender, succulent elegance. Make this recipe for your friends and family and start the New Year off as everyone’s kitchen hero. This is a great do-ahead dish as it can be finished days before serving and then reheated at the last minute.Braised short ribsServes 66 English-cut beef short ribs, tied with kitchen twine3 tablespoons olive oil2 Spanish onions, roughly chopped2 large carrots cut into 1 inch pieced2 celery stalks cut into 1 inch pieces2 garlic cloves, smashed3 tablespoons tomato paste3 tablespoons all-purpose flour12 sprigs fresh thyme1 bay leaf2 whole cloves1 cup Port wine or pomegranate wine1 bottle Israeli cabernet sauvignonKosher salt and freshly cracked black pepper to taste4 cups meat stock or water1. Preheat oven to 300 degrees F.2. Season the ribs with salt and pepper. Heat the oil in a large Dutch oven over medium-high flame until hot. Working in batches, brown the short ribs well on all sides. This will take some time, probably 5 to 10 minutes per side. The time invested in the browning will pay off in the end. The better the browning, the better the final product. Once brown, remove the ribs and set aside.3 .Pour off the fat, lower the heat to medium, and add the vegetables and garlic. Sauté for 5 minutes. Add the tomato paste and cook for 3 minutes more. Add the flour, and stir to combine. Add the herbs, cloves, and the wines. Increase heat to high, and reduce the liquid by half, stirring from time to time. This will take about 15 to 20 minutes.4. Add the ribs to the pot and enough stock to come half way up the ribs. Season with salt and pepper to taste. Bring pot to a gentle simmer, cover, and place in preheated oven. Gently cook the ribs for about 3 hours. After 3 hours, test for doneness by piercing the meat with a small knife. It should be very soft, and practically falling off the bone. If the ribs are not quite tender, cook for an additional 30 minutes.5. Once done, transfer the ribs to a large platter and remove the strings. Skim fat from the surface of the sauce, and strain into a medium saucepan. Discard the vegetables; they have given everything that they had to the sauce. Reduce the sauce over medium-low heat by about half. This should take 30 to 45 minutes.6. Return ribs to the pot, simmer for about 10 minutes, and serve.Nothing finishes a festive dinner like a great dessert, and this Italian Apple and Olive Oil Cake it the perfect choice for the do-ahead cook. This cake actually improves with age. Make at least a day before serving to allow the creamy texture and rich apple flavor to develop. Trust me, once you try this Apple Cake, no other Apple Cake will do. Torta di Mele all’Olio (Apple Cake with Olive Oil)¾ cup golden raisins¼ cup rum (optional)3 large eggs1 cup light brown sugar¼ cup honey2/3 cup extra virgin olive oil1 tablespoon apple cider vinegar2 teaspoons vanilla2 ½ cups all-purpose flour1 teaspoon ground cinnamon1 ½ teaspoons baking powder½ teaspoon fine sea salt1 pound apples, diced small. I use a blend of Granny Smith and Golden Delicious or just Honeycrisp ¼ cup powdered sugar1. Place oven rack in center of the oven. Preheat oven to 350 degrees. Oil an 8 or 9 inch spring-form pan.2. Place raisins and rum in a small bowl and let sit for 20 minutes.3. Place eggs, sugar, and honey together in the bowl of a standing mixer. Using the whip attachment beat on medium-high until mixture becomes light and fluffy. Slowly drizzle in the extra virgin olive oil. Continue beating until mixture is well emulsified. Add the vinegar and vanilla. Mix thoroughly.4. In a separate bowl, combine the flour, cinnamon, baking powder, and salt. Mix together with a whisk until evenly blended.5.Change to the paddle attachment. With the mixer on low, add the dry ingredients to the egg mixture. When almost combined, add the apples and raisins, with the rum. Blend thoroughly; it is OK if some of the apple gets smashed by the beater.6. Spread the batter into the prepared pan. Smooth the surface. Bake for 1 hour. Test doneness with a wooden skewer, it should come out clean. If not, continue baking in 5 minute intervals until done.7. Remove from oven and cool on a rack for 10 minutes. Remove the collar from the pan and cool the cake completely. Once cool, wrap loosely in plastic and allow to sit at room temperature for 1 day. This will help the cake to develop deeper flavor. 8. Before serving, liberally dust the top of the cake with powdered sugar.Tell us your storyHere at JPost we’re interested to hear which moments defined this past year for you personally, and how they will influence the year ahead. We want to hear about the changes that impacted your year, whether it be a decision you've made, a personal gain or loss, a family event or a community gathering. Tell us about your experience how it affected you and what you’ve gained from it in order to improve the next year. Please send in your stories in text, image or video (or any combination of the above mentioned), to lifestyle@jpost.com. The best story will win a two-night weekend stay at The Grand Court Hotel in Jerusalem. The winner will be chosen by a panel composed of Lifestyle Editor Yoni Cohen, Internet Desk Manager Elana Kirsh and Managing Editor Moshe Raphaely. Stories must be submitted by Wednesday, October 12, 2011. The winner will be announced the following week on Wednesday October 19. Selected entries will be published on JPost.com.
Cooking for Rosh Hashana; who knew it could be so easy?
Chef Dennis Wasko provides an easy-to-prepare meal for the New Year which can be done in stages.
Fish stock (fumet de poisson)1 ounce olive oil½ medium onion, thinly sliced2 shallots, thinly sliced1 leek, white part only, sliced2 celery stalks, sliced1 cup mushrooms, thinly sliced4 pounds fish frames and heads (gills removed) from lean fish such as sole, snapper, or whiting15 parsley stems1 bay leaf6 sprigs fresh thyme2 cups dry white wine2 quarts cold water or enough to just cover the fish bones10 whole peppercorns1. Place the oil in a medium stock pot over low heat. Sweat the onions and shallots until they are soft, about 5 minutes. Add the leek, celery, and mushrooms and sweat for 5 minutes more. Be very careful not to caramelize the vegetables as this will discolor the final stock.2. Add the fish frames and heads, parsley stems, bay leaf, and thyme. Cook gently over low heat until the fish frames turn opaque.3. Add the wine, turn the heat up to medium-high, and bring to a gentle boil. Reduce the wine by half.4. Add the water and stir well. Add the peppercorns and mushrooms and bring to a boil. Skim the surface of any impurities and fat and reduce heat to a gentle simmer. Allow the fumet to simmer for 30 minutes. Turn off the heat and allow to steep for an additional 10 minutes.5. Strain the finished fumet through a fine mesh sieve or a strainer lined with cheese cloth. Allow the fumet to cool completely before covering and refrigerating or freezing. Fumet can be made up to a month ahead of time and stored in the freezer.Gefilte fishMakes 16 fish quenelles½ gallon fish stock2 carrots, sliced into 16 slices for garnish1 medium onion, roughly chopped2 eggs2 teaspoons kosher salt or to taste2 teaspoons sugar or to taste2 tablespoons chopped flat leaf parsley2 teaspoons fresh thyme leaves½ teaspoon freshly cracked black pepper½ cup fresh bread crumbs (leftover challah is great0 or matzo meal2 pounds ground cod, pike, carp, or favorite white fish1. Bring fish stock to a simmer in a large stock pot and add the sliced carrot.2. Place the onion, eggs, salt, sugar, parsley, thyme, and pepper into the bowl of a food processor. Process to a puree.3. Pour egg mixture into a large mixing bowl and add the bread crumbs. Stir to combine.4.Add the ground fish and mix very well to combine. Cover and refrigerate for ½ hour.5. To form fish quenelles, wet hands and shape about ½ cup of fish mixture into oval patties. You should have 16 ovals.6. Gently place the fish into the simmering stock. Cover, and allow to gently simmer for 30 minutes. 7. After 30 minutes, turn off heat and allow the pot to cool. Gently lift the quenelles from the stock and arrange them in a deep serving dish. Place a carrot slice on each quenelle. 8. Reduce remaining stock by half and carefully pour into the serving dish. Be sure quenelles are completely covered by stock.9. Refrigerate overnight. A firm aspic will form around the fish.10. Serve with horseradish sauce and jellied aspic.After saving time by getting your Gefilte Fish ready, it’s time to focus on the main course – braised short ribs.This is one of my favorite dishes to prepare for a crowd. There is something so festive and comforting about a pot of braised short ribs. Proper braising transforms tough, fatty meat into tender, succulent elegance. Make this recipe for your friends and family and start the New Year off as everyone’s kitchen hero. This is a great do-ahead dish as it can be finished days before serving and then reheated at the last minute.Braised short ribsServes 66 English-cut beef short ribs, tied with kitchen twine3 tablespoons olive oil2 Spanish onions, roughly chopped2 large carrots cut into 1 inch pieced2 celery stalks cut into 1 inch pieces2 garlic cloves, smashed3 tablespoons tomato paste3 tablespoons all-purpose flour12 sprigs fresh thyme1 bay leaf2 whole cloves1 cup Port wine or pomegranate wine1 bottle Israeli cabernet sauvignonKosher salt and freshly cracked black pepper to taste4 cups meat stock or water1. Preheat oven to 300 degrees F.2. Season the ribs with salt and pepper. Heat the oil in a large Dutch oven over medium-high flame until hot. Working in batches, brown the short ribs well on all sides. This will take some time, probably 5 to 10 minutes per side. The time invested in the browning will pay off in the end. The better the browning, the better the final product. Once brown, remove the ribs and set aside.3 .Pour off the fat, lower the heat to medium, and add the vegetables and garlic. Sauté for 5 minutes. Add the tomato paste and cook for 3 minutes more. Add the flour, and stir to combine. Add the herbs, cloves, and the wines. Increase heat to high, and reduce the liquid by half, stirring from time to time. This will take about 15 to 20 minutes.4. Add the ribs to the pot and enough stock to come half way up the ribs. Season with salt and pepper to taste. Bring pot to a gentle simmer, cover, and place in preheated oven. Gently cook the ribs for about 3 hours. After 3 hours, test for doneness by piercing the meat with a small knife. It should be very soft, and practically falling off the bone. If the ribs are not quite tender, cook for an additional 30 minutes.5. Once done, transfer the ribs to a large platter and remove the strings. Skim fat from the surface of the sauce, and strain into a medium saucepan. Discard the vegetables; they have given everything that they had to the sauce. Reduce the sauce over medium-low heat by about half. This should take 30 to 45 minutes.6. Return ribs to the pot, simmer for about 10 minutes, and serve.Nothing finishes a festive dinner like a great dessert, and this Italian Apple and Olive Oil Cake it the perfect choice for the do-ahead cook. This cake actually improves with age. Make at least a day before serving to allow the creamy texture and rich apple flavor to develop. Trust me, once you try this Apple Cake, no other Apple Cake will do. Torta di Mele all’Olio (Apple Cake with Olive Oil)¾ cup golden raisins¼ cup rum (optional)3 large eggs1 cup light brown sugar¼ cup honey2/3 cup extra virgin olive oil1 tablespoon apple cider vinegar2 teaspoons vanilla2 ½ cups all-purpose flour1 teaspoon ground cinnamon1 ½ teaspoons baking powder½ teaspoon fine sea salt1 pound apples, diced small. I use a blend of Granny Smith and Golden Delicious or just Honeycrisp ¼ cup powdered sugar1. Place oven rack in center of the oven. Preheat oven to 350 degrees. Oil an 8 or 9 inch spring-form pan.2. Place raisins and rum in a small bowl and let sit for 20 minutes.3. Place eggs, sugar, and honey together in the bowl of a standing mixer. Using the whip attachment beat on medium-high until mixture becomes light and fluffy. Slowly drizzle in the extra virgin olive oil. Continue beating until mixture is well emulsified. Add the vinegar and vanilla. Mix thoroughly.4. In a separate bowl, combine the flour, cinnamon, baking powder, and salt. Mix together with a whisk until evenly blended.5.Change to the paddle attachment. With the mixer on low, add the dry ingredients to the egg mixture. When almost combined, add the apples and raisins, with the rum. Blend thoroughly; it is OK if some of the apple gets smashed by the beater.6. Spread the batter into the prepared pan. Smooth the surface. Bake for 1 hour. Test doneness with a wooden skewer, it should come out clean. If not, continue baking in 5 minute intervals until done.7. Remove from oven and cool on a rack for 10 minutes. Remove the collar from the pan and cool the cake completely. Once cool, wrap loosely in plastic and allow to sit at room temperature for 1 day. This will help the cake to develop deeper flavor. 8. Before serving, liberally dust the top of the cake with powdered sugar.Tell us your storyHere at JPost we’re interested to hear which moments defined this past year for you personally, and how they will influence the year ahead. We want to hear about the changes that impacted your year, whether it be a decision you've made, a personal gain or loss, a family event or a community gathering. Tell us about your experience how it affected you and what you’ve gained from it in order to improve the next year. Please send in your stories in text, image or video (or any combination of the above mentioned), to lifestyle@jpost.com. The best story will win a two-night weekend stay at The Grand Court Hotel in Jerusalem. The winner will be chosen by a panel composed of Lifestyle Editor Yoni Cohen, Internet Desk Manager Elana Kirsh and Managing Editor Moshe Raphaely. Stories must be submitted by Wednesday, October 12, 2011. The winner will be announced the following week on Wednesday October 19. Selected entries will be published on JPost.com.