(photo credit: Courtesy)
I know summer’s not
over yet but I have Yom Tov on the brain and am perusing my creative
meat recipes. Here are just a few of them. Try them now, save them for
the holidays or for those cold winter nights. On some of these hot
days, the winter actually sounds good!
Beef and Chicken Soup with Little Veal Meatballs
1 (3 to 4-pound) whole chicken, cleaned and gutted
4 quarts water
2 pounds beef bones, in 1 1/2-inch thick pieces
1 tablespoon canola oil
2 carrots, peeled and cut into 1/2-inch rounds
2 stalks celery with leaves, inner pieces from the bunch peeled of outer skin, cut into 1/2-inch pieces
1 onion, peeled, halved and sliced 1/2-inch thick
Freshly cracked black pepper
1 small bunch fresh thyme, washed and tied with string
2 fresh bay leaves
1/2 pound ground veal
1 teaspoon kosher salt
1 clove garlic, peeled and minced
2 tablespoons tofutti sour cream
Few basil leaves, snipped small with scissors
1/2 cup bread crumbs, toasted
3 cups loosely packed spinach leaves, washed
Season the chicken with salt, to taste, and push the 2 cloves into 1 of
the chicken thighs. Add it to a large stockpot, cover with about 4
quarts water and bring to a simmer over medium heat.
season the beef bones with salt and brown them in a cast iron pan with
the canola oil, searing them over medium heat. Add them to the pot with
the chicken (you can omit this step but it does add flavor to the soup).
To the pan that the bones were seared in, over medium heat, add the
carrots, celery and onion and toss until they are coated in oil (if you
omitted the step before, just cook the vegetables for 5 minutes in oil).
Add the thyme and bay leaves to the stockpot along with the sautéed
vegetables. Bring the soup to a gentle simmer and skim the surface with a
ladle. Discard any oil or “scum” that accumulates. Sprinkle with a
pinch of salt, not too much, and lower the heat to finish cooking the
Meatballs: Put the ground veal into a medium
bowl. Add the salt, garlic, tofutti sour cream, basil, egg and
breadcrumbs. Use your hands to mix to blend the ingredients. Roll the
veal into small meatballs. They should be about the size of a small
cherry tomato. Arrange the meatballs in a single layer on a baking sheet
After about 45 minutes at a gentle simmer,
taste the chicken soup and adjust the seasoning, if needed. Use a large
spoon and a pair of tongs to remove the chicken to a baking sheet or
other flat surface and allow it to cool for a few minutes. Remove the
beef bones and scoop out the marrow. Add it to the soup, if desired.
Remove and discard the fresh thyme and bay leaves. Take the breast and
thigh meat off the chicken, taking care to discard the bones and skin.
Break the chicken into bite-size pieces, but not too small, and add them
back to the soup.
Bring the soup to a gentle simmer and add the
meatballs. Allow it to continue simmering for a couple of minutes so the
meatballs have a chance to cook. Stir in the spinach. Transfer the soup
to serving bowls and serve with garlic toasts.
This is one of our family favorites. It can also be made with chicken breast strips instead.
2 tablespoons canola oil
2 pounds stew meat, cut into smaller chunks
1 onion, chopped
1 pound mushrooms, sliced
½ cup red wine
1 cup tofutti sour cream
1 teaspoon paprika
¼ teaspoon nutmeg
In a Dutch oven, sauté meat and oil over medium heat. Add mushrooms and
continue sautéing. Add red wine and simmer until reduced by half.
Lower heat and stir in sour cream, paprika and nutmeg. Serve over egg
Easy Soft Pastrami
This is really good…
2 pounds pastrami in a whole piece from the deli counter (a chunk of cooked pastrami)
Assorted mustards, whole grain, honey mustard, Dijon
Wrap pastrami in aluminum foil.
Prepare a blech for Shabbos or a warming
tray. Fill a stockpot or a 3-quart pot with about 10 cups of water
(about as much as you would fill a pot if you were making pasta). Bring
the water to a boil. Add the pastrami and turn off the heat. Cover the
pot and place it on the warming tray or on the blech. Leave the pot
covered and undisturbed until ready to serve. Remove the pot and
carefully take out the pastrami. Dispose of the aluminum foil. Slice and
serve with an assortment of mustards for dipping.