The Shabbat Table: Simple family fare with flare

Noreen Gilletz's couscous, mediterranean style

Good Shabbos, Shabbat Shalom! The days are getting shorter and I’m sure the snow and sleet will be here before long. I always feel like hibernating at this time of year and crave comfort foods, nothing fancy, just plain and simple comfort foods.

When Shabbat comes around, I love a big bowl of steaming hot chicken soup (link to Chicken Soup for the Bowl) and some challah, preferably homemade (link to my challah blog), but store-bought also works fine if you’re too busy to cook. Chicken in some form is often on my Shabbat menu and I usually make a big batch, freezing any leftovers.

Last week, my son and his family from Montreal came to Toronto for a visit. They called a few days in advance with a special request – they wanted me to make my Coke Brisket for them. So I did. They were absolutely thrilled and devoured it! We also enjoyed Chicken Soup (from my freezer) with freshly made Matzo Balls, Roasted Mini Potatoes and a crisp Cucumber Salad. I raided my freezer and found a container of Mediterranean Couscous and some roasted chicken, so I thawed and heated them up… and everyone was content. Family fare at its finest!


COKE BRISKET

Adapted from Healthy Helpings (originally published as MealLeaniYumm!)

Brisket is quite high in fat, so I usually serve it on special occasions – and it’s a special occasion when my kids come for a visit! Cola makes the meat very tender.

3 onions, sliced
4 1/2 to 5 lb beef brisket
4 cloves garlic, crushed
Salt and pepper, to taste
1 tsp dried basil
1 Tbsp paprika
1/4 cup apricot jam or duck sauce
2 Tbsp lemon juice
1 cup diet or regular Coke (Pepsi also works well)

1. Spray a large roasting pan with non-stick spray. Place onions in pan; place brisket on top of onions. Rub meat on all sides with garlic, seasonings, jam and lemon juice. Pour cola over and around brisket. Marinate for an hour at room temperature or overnight in the refrigerator.
2. Preheat oven to 325°F. Cook covered. Allow 45 minutes per lb. as the cooking time, until meat is fork tender. Uncover meat for the last hour and baste it occasionally. Remove from oven and cool completely. Refrigerate overnight, if possible. Discard the layer of hardened fat that has congealed on the surface.
3. Slice brisket thinly across the grain, trimming away any fat. Reheat slices in the defatted pan juices.

Yield: 12 servings. Reheats and/or freezes well.

Shortcut: I was rushed for time so instead of peeling and slicing up onions, I substituted a package of onion soup mix. Easy and delicious!


ROASTED MINI POTATOES

These potatoes are so easy to prepare. Wash, cut them up and spread in a roasting pan, season, bake, inhale!

2 lbs mini potatoes
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
1 tsp dried basil
1 tsp sweet paprika

1. Preheat oven to 375 F. Spray a 2-quart roasting pan with cooking spray.
2. Rinse potatoes and cut them in half or quarters, depending on size. Place in roasting pan.
3. Drizzle potatoes evenly with oil, then sprinkle with salt, pepper, basil, and paprika, coating them on all sides. Spread out potatoes in a single layer in the pan.
4. Roast, uncovered, about 45 minutes, until fork tender, golden and crispy, stirring once or twice.

Makes 4-6 servings. Recipe doubles easily.

READ: SOUP TO HELP YOU GET THROUGH THE WINTER


EASY CUCUMBER SALAD

This refreshing simple salad comes together quickly when you’re rushed for time. It always disappears in a flash – everyone loves it!

5 or 6 mini cucumbers, ends trimmed
3 green onions, trimmed and thinly sliced on the diagonal
1 red bell pepper, cored, seeded and diced
1 container (about 12 oz) cherry tomatoes, halved (optional)
3 Tbsp extra virgin olive oil
3 Tbsp soy sauce
3 Tbsp granulated sugar
3 Tbsp rice vinegar or white vinegar
1 tsp toasted sesame oil
Freshly ground black pepper
2 Tbsp minced fresh dill

1. Slice cucumbers in half lengthwise, then cut crosswise, making half moons. Place in a mixing bowl.
2. Add green onions, red bell pepper, and tomatoes (if using) and toss gently to combine.
3. Add oil, soy sauce, sugar, vinegar, sesame oil, pepper, and dill. Toss to combine.
4. Transfer to a serving bowl. Serve chilled.

Makes 6 servings. Recipe doubles easily.

READ: CHICKEN SOUP FOR THE BOWL


COUSCOUS, MEDITERRANEAN-STYLE

Experience the fabulous flavours of the Mediterranean with this colourful dish. You can substitute the couscous with orzo (a rice-shaped pasta), bulgar, or quinoa.

2 Tbsp olive oil
2 medium onions, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic (about 1-2 tsp minced)
1 1/2 cups couscous
1 tsp ground cumin
3 cups hot vegetable or chicken broth
1/2 cup raisins or dried cranberries
1/2 cup chopped dried apricots or dates
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley or mint

1. Heat oil in a large, deep skillet on medium heat. Add onions, red pepper, and garlic; sauté for 6 to 7 minutes or until golden.
2. Stir in couscous and cumin and cook for 2 minutes longer or until golden.
3. Slowly add hot broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes or until couscous is tender.
Stir in raisins, apricots, salt, and pepper. Sprinkle with parsley and serve.

Yield: 8 servings. Reheats and/or freezes well.


Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of eleven cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, and cookbook editor. Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website at www.gourmania.com or email her at [email protected].