Simply Organic (26 page)

MAKES
6
SERVINGS

You can use any cut of chicken for this dish, but my preference is to roast a whole one. I like serving it family style, with the whole roast chicken perched on top of the mashed celery root and potatoes. Drizzle any pan juices from the chicken over everything as a sauce
au naturel!
Round out the meal with steamed vegetables, such as broccoli, kale, or Brussels sprouts, tossed with a little olive oil and garlic.

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 roasting chicken (3 to 4 pounds)

2 tablespoons olive oil

1 large onion, thinly sliced

1 pound celery root, peeled and cut into wedges

8 ounces potatoes, peeled and cut into wedges

¼ cup chicken broth or milk

Salt

Freshly ground black pepper

2 tablespoons chopped fresh Italian parsley

Preheat the oven to 475°F.

In a small bowl, combine the cumin, paprika, salt, and pepper. Put the chicken on a rack in a large roasting pan. Rub half of the cumin mixture over the chicken and season the inside of the chicken with the rest of it. Roast for 20 minutes. Reduce the heat to 375°F and continue roasting for 1 to 1¼ hours, or until a thermometer inserted in a breast registers 180°F and the juices run clear. Let stand for 10 minutes before carving.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion, cover, and cook for 6 minutes, or until very soft.

Bring a large pot of salted water to a boil. Add the celery root and potatoes and cook for 15 minutes, or until tender. Drain and transfer to a large bowl. Mash the potatoes and celery root, adding enough broth or milk so they are creamy. Stir in the onion and season with salt and pepper to taste.

Spoon all the mashed vegetables onto a large serving platter. Remove the chicken from the oven and place on the vegetables.

Skim the fat off the pan juices and pour the juices over the chicken and vegetables. Sprinkle with the parsley.

MAKES
4
SERVINGS

This aromatic dish is even better when served the next day. It is similar to
tsimmis
, a recipe from my childhood that my mom made on Rosh Hashanah, the Jewish New Year. The combination of the sweet potatoes and dried fruit symbolizes a wish for sweetness in the new year, which somehow made this dish taste even better to me. Chicken, or even rabbit, would be a fine substitute for the game hen.

1½ pounds sweet potatoes, peeled and cubed

1 large onion, thinly sliced

2 tablespoons olive oil

1 teaspoon ground turmeric

1 teaspoon paprika

1 teaspoon ground coriander

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

4 small game hens

2 cups chicken broth

3 tablespoons brown sugar

2 teaspoons ground cinnamon

1½ cups pitted prunes

½ cup canned chickpeas, rinsed and drained

¼ cup chopped fresh cilantro Pinch of saffron (optional)

Preheat the oven to 400°F.

In a large, deep roasting pan, toss the sweet potatoes and onion with 1 tablespoon of the oil.

In a small bowl, combine the turmeric, paprika, coriander, salt, and pepper.

Rub the hens with the remaining 1 tablespoon oil and generously sprinkle with the spice mixture. Place the hens on the sweet potatoes and roast for 30 minutes.

In a medium saucepan, combine the broth, brown sugar, cinnamon, prunes, chickpeas, cilantro, and saffron, if using. Bring to a boil over high heat.

Remove the baking dish from the oven and pour the prune mixture over the potatoes, stirring to blend. Reduce the heat to 350°F. Roast, stirring the potatoes occasionally, for 45 to 55 minutes, or until a thermometer inserted in a breast registers 180°F and the juices run clear. Let stand for 10 minutes before serving.

MAKES
4
SERVINGS

This dish is one of my all-time favorites. Slow-cooking cabbage and onion brings out a mellow, soft flavor that is further enhanced by a touch of brown sugar and vinegar. The cabbage is wonderful with smoked meats.

1 tablespoon olive oil

1 head cabbage, cored and very thinly sliced (about 6 cups)

1 red onion, thinly sliced

½ cup packed brown sugar

½ cup rice wine vinegar

Salt

Freshly ground black pepper

4 smoked pork chops (about 5 ounces each)

¼ cup Dijon mustard

1 tablespoon honey

Heat the oil in a Dutch oven over medium heat. Add the cabbage and onion and cook, stirring, for 2 minutes. Reduce the heat to low, cover, and cook, stirring often, for 45 minutes, or until very soft. Add the brown sugar and vinegar and cook for 5 minutes. Season with salt and pepper to taste. Place the chops on top of the cabbage. Cover and cook for 20 minutes, or until the chops are heated through.

Meanwhile, in a small bowl, combine the mustard and honey.

Remove the cabbage mixture to a large platter and top with the chops. Drizzle the mustard mixture over the chops.

MAKES
8
SERVINGS

Having gone through lean financial times, I have learned how to cook with cuts of meat that are less expensive and typically need slow cooking to tenderize them. Chuck or pot roast is a cut of beef that I love. Through hours of cooking over low heat, the meat becomes tender, absorbing the seasonings and flavors of the ingredients that are cooked alongside.

1 chuck or bottom round roast (about 3 pounds)

½ teaspoon salt

¼ teaspoon freshly ground black pepper

4 cups vegetable or beef broth

2 tablespoons Dijon mustard

10 large garlic cloves, chopped

2 tablespoons chopped fresh thyme

3 large sweet potatoes, peeled and cut into large chunks

3 large leeks (white part only), sliced and washed thoroughly

12 dried apricot halves, chopped

Preheat the oven to 500°F.

Put the roast in a large roasting pan and sprinkle with the salt and pepper. Roast for 45 minutes, turning once.

Meanwhile, in a large measuring cup, combine the broth, mustard, garlic, and thyme.

Reduce the heat to 350°F. Pour the broth mixture over the meat, cover, and roast for 1 hour. Add the sweet potatoes, leeks, and apricots. Roast for 2 hours, or until the meat is falling-apart tender when tested with a fork. Using tongs or a large spoon and fork, remove the roast to a cutting board. Slice or, with a fork, pull away pieces. Spoon the sweet potato mixture onto a platter or individual plates. Top with the meat and drizzle with juices from the pan.

MAKES
6
SERVINGS

When oven-roasted, rutabagas turn golden and creamy. This dish reminds me of food that one might find in a country pub in northern England. If you can’t find lamb sausage, pork or chicken will work just as well.

2 pounds lamb sausage

1 large rutabaga (about ¾ pound), peeled and cut into thick wedges

1 large red onion, sliced

3 to 4 garlic cloves, minced

1 tablespoon chopped fresh rosemary

½ cup blackberry or raspberry preserves

2 to 3 tablespoons balsamic vinegar

Salt

Freshly ground black pepper

Preheat the oven to 500°F. Put the sausage in a large shallow roasting pan. Cook, turning occasionally, for 15 minutes.

Reduce the temperature to 350°F. Remove the sausage to a plate. Add the rutabaga, onion, garlic, rosemary, and preserves to the pan with the sausage drippings. Toss to coat well. Place the sausage on top of the vegetables. Cover and roast, tossing occasionally, for 45 minutes, or until the vegetables are tender and the sausage is cooked through.

Transfer the sausage to a platter. Drizzle the vinegar over the vegetables. Mix well and season with salt and pepper to taste. Serve with the sausage.

MAKES
6
SERVINGS

Broccoli is a vegetable that can almost always be found in the organic section of the produce department. It holds up well when stored, but when it is fresh—just picked from the garden or bought at a farmers’ market—the sweet, earthy flavors are remarkably different.

This is one of the most popular salads in our deli case at jZcool and one that I reach for more often than any other.

1 large bunch broccoli

1/3 cup mayonnaise

3 tablespoons red wine vinegar

2 tablespoons brown sugar

½ medium red onion, very thinly sliced

½ cup cashews

¼ cup raisins

Salt

Freshly ground black pepper

Cut the broccoli top into florets. Peel away the fibrous skin from the thick stems, and thinly slice. Place a large bowl of ice water on the counter near the stove. Place a large pot of water over high heat and bring to a boil. Add the broccoli and blanch for about 3 to 5 minutes, or until bright green and tender-crisp. Meanwhile, in a large mixing bowl, mix together the mayonnaise, vinegar, sugar, and red onion.

When the broccoli feels tender when tested with the tip of a knife, drain and plunge into the ice water. Drain again and transfer to the bowl with the dressing. Add the cashews and raisins. Mix well and season with salt and pepper.

MAKES
4
SERVINGS

The combination of sweet beets and tangy oranges is taken to a higher level with the addition of salty olives and zesty chives.

6 beets, trimmed and scrubbed

Juice of 2 blood oranges

½ cup kalamata olives, pitted

3 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons grated fresh ginger

2 tablespoons chopped fresh chives

Salt

Put the beets in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 45 minutes, or until the beets are tender.

Drain the beets and run under cold water to remove the skins. Cut the beets into ¼-inch cubes and transfer to a large bowl.

Squeeze the juice from the oranges and pour over the beets. Add the olives, vinegar, oil, ginger, and chives. Toss to coat well and let sit for 5 minutes. Season with salt to taste.