Parmesan-Crusted Chicken with Capers


Parmesan-Crusted Chicken with Capers
Parmesan cheese and capers make a tasty combination for chicken breasts. If you cannot use wine, substitute additional chicken broth for the sauce. You can have this on the table in less than 30 minutes.

* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon poultry seasoning
* 1/2 teaspoon lemon pepper
* 2 boneless, skinless chicken breast halves
* 1/4 cup grated Parmesan cheese
* 1 Tablespoon flour
* 1 Tablespoon olive oil
* 1/4 cup white wine
* 1/2 cup chicken broth
* 2 green onions (scallions), thin-sliced, tops included
* 1 Tablespoon capers, drained

Combine garlic powder, onion powder, poultry seasoning, and lemon pepper. Sprinkle spice mix on both sides of chicken breasts, then coat each side with Parmesan cheese and flour.

Heat a heavy skillet over medium-high heat.

When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. Remove to a plate and keep warm.

Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook an additional 2 minutes. Serve chicken breasts with pan gravy.

Yield: 2 servings

Baking Powder Biscuits


Baking Powder Biscuits
[adapted from The Allergy Cookbook and Food Buying Guide by Pamela Nonken and S. Roger Hirsch, M.D.]

5/8 cup potato-starch flour
2 teaspoons baking powder (corn free, if required)
1/4 teaspoon salt
3 tablespoons butter*
1/4 cup milk

*Butter is best, since most of the taste comes from it, but you can substitute margarine if necessary.

In a medium mixing bowl, sift together potato-starch flour, baking powder, and salt. Cut in butter until all butter is evenly combined with flour. Stir in milk to make a soft dough [start a little under the required amount, then add as needed —ek]. Ro und up on lightly floured (with potato-starch flour) board. Knead lightly. Roll out about 1/2 inch thick. Cut and place on ungreased baking sheet.

Bake in 500 (F) [yes, five hundred] oven for 8 to 10 minutes, until golden brown. I like these better at the lighter stage of brown than darker brown. Serve hot, but these will keep for a day or so.

About 8 biscuits.

Bay Scallops in Puff Pastry with Lobster Cream Sauce



2 tablespoons olive oil
2 tablespoons butter
2 tomatoes, chopped finely
1 pound fresh spinach
2 cloves garlic, minced
2 pounds bay scallops
Juice of 1 lemon
Puff pastry
1 egg, beaten
Lobster Cream Sauce (recipe below)


Preheat the oven to 425 degrees F. In a skillet heat the olive oil and butter. Quickly saute the tomatoes, spinach and garlic. Stir in the scallops and lemon juice. Roll out the pastry into six squares, each about 1/4-inch thick. Spread the scallop mixture in the center of the pastry. Dampen the edges of the pastry, fold over scallops and press to seal edges. Place on a baking sheet and brush with the egg. Bake in the oven for 25 minutes or until pastry is browned. Serve with Lobster Cream Sauce.

Yield: 6 servings

Tuna Chops with Lemon Cream Sauce


Fresh yellowfin tuna chops are dressed with an easy pan sauce of lemon cream and capers. Take care not to ruin your investment by overcooking the tuna. Have your ingredients prepared and ready to go and you can have this on the table in about 15 minutes.


* 2 (1-inch thick) fresh yellowfin tuna steaks
* Kosher salt
* Freshly ground black pepper
* 1 teaspoon olive oil
* 2 Tablespoons butter, divided use
* 1/8 cup fresh minced sweet onions
* 1 large clove garlic, finely minced
* 1/4 cup white wine
* 1 teaspoon fresh lemon juice, or more to taste
* 1/4 cup heavy cream
* 2 Tablespoons drained capers
* Fresh dill weed and lemon or lime wedges for garnish


Sprinkle both sides yellowfin tuna steaks with kosher salt and freshly ground pepper.

Heat a heavy skillet over high heat. Add olive oil and 1 tablespoon of the butter and swirl to coat the pan.
Sear tuna steaks until golden brown on each side, turning only once. Do not overcook tuna. Remove and keep warm.

Lower heat to medium. Add remaining tablespoon of butter to the pan along with the onions. Gently saute until onions are translucent. Add garlic and saute 1 additional minute, stirring often. Carefully pour in the white wine and lemon juice. Stir and cook until the liquid is reduced by half, about 2 to 3 minutes. Add heavy cream and return to a simmer. Cook another 3 minutes or so until thickened. Stir in drained capers.

Pour lemon cream sauce over warm tuna steaks and garnish with dill and lemon or lime to serve.

Yield: 2 servings



Asparagus with Lemon Matzo Crumble


4 pounds asparagus
4 tablespoons melted pareve margarine
4 teaspoons fresh lemon juice

Matzo Crumble:

4 tablespoons pareve margarine
3 tablespoons vegetable oil
3 garlic cloves, crushed
2 tablespoons fresh lemon juice
4 green onions, finely chopped
2 cups matzo meal
1/2 teaspoon salt


To cook asparagus: Cut off the woody stems of asparagus, leaving spears about 6-inches long. If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip. (Thin spears do not need peeling.) Separate into bundles of 6 to 8 spears each with tips pointing in the same direction. Tie with string.

In a large skillet, bring 1-inch salted water to a boil. Add asparagus and cook until tender, 3 to 6 minutes after water comes to a boil. Timing depends on size and age of spears. Remove bundles, cut string and run asparagus until cold water to stop the cooking. Blot with paper towels. (Asparagus may be refrigerated overnight wrapped in paper towels. Bring to room temperature before reheating.

To make crumble: In a large microwave-safe bowl, heat margarine and oil on HIGH (100 percent) one minute or until margarine is melted. Stir in garlic, lemon juice, green onions, matzo meal, and salt. Microwave, uncovered, on HIGH (100 percent) 6 to 8 minutes, stirring every 2 minutes, until dry and crisp. (Crumble may be refrigerated up to 3 days or frozen up to 2 weeks. Bring to room temperature.)

Before serving: Arrange cooked asparagus on microwave-safe platter. Sprinkle with salt. Cover with waxed paper and microwave on HIGH (100 percent) 2 to 4 minutes or until heated through. Heat margarine and lemon juice until melted. Drizzle over asparagus. Sprinkle crumble across the center.

Makes 10 to 12 servings.

Recipe from: Fast and Festive Meals for the Jewish Holidays By Marlene Sorosky (Wm Morrow & Co)

Quick Blini


Quick Blini
Blini are thin buckwheat pancakes usually served with sour cream, caviar, and/or smoked salmon. They make an excellent choice for Hanukkah breakfast with pancake syrup.

* 1 packet "quick"-type active dry yeast
* 3/4 cup plus 2 tablespoons warm (105 to 115 degrees F.) water
* 1 Tablespoon honey
* 3/4 cup (light) buckwheat flour
* 1/4 cup all-purpose white flour, preferably unbleached
* 1/4 cup instant nonfat dry milk powder
* 2 Tablespoons commercial sour cream or plain yogurt
* 1-1/2 tablespoons butter or margarine, melted and cooled
* 2 large eggs, separated
* Pinch of salt
* For Frying:
* Butter, margarine, vegetable oil, or non-stick cooking spray
* .
* To Serve (optional):
* Commercial sour cream or plain yogurt
* Caviar
* Very thinly sliced smoked salmon (or "lox")


In a medium-sized bowl, combine the yeast, water, and honey. Let the mixture rest for about 5 minutes, or until it is foamy.

Stir in the flours, milk powder, sour cream or yogurt, melted butter, and egg yolks. Cover the bowl with plastic wrap and let the batter rest for 30 minutes. It will not rise very much, but will form bubbles on the surface.

In a separate, clean bowl, beat the egg whites with the salt just until they form stiff peaks; do not overbeat them, or they may be difficult to fold. Gently, but thoroughly, fold the beaten whites into the batter.

Preheat a griddle or large skillet over medium-high heat and lightly grease it. Spoon 1-1/2- to 2-tablespoon measures of the batter onto the preheated griddle. When bubbles have formed on the surface of the pancakes, and the bottoms are browned, turn them once and cook just until lightly browned on the second side. Serve the blini with the desired accompaniments, or with pancake syrup.

Yield: about 30 2-1/2- to 3-inch blini.

Recipe Source: The Jewish Holiday Cookbook by Gloria Kaufer Greene (Times Books)
Reprinted with permission.

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