Herb & Lemon Crusted Cod

The cod before baking

4 cod fillets
1/4 cup white wine
1/4 cup Italian breadcrumbs
2 tbsp. fresh lemon juice
2 tbsp. ground black pepper
1 large red pepper
1 large orange or green pepper
1 medium onion
2 tbsp. butter

Rinse each cod fillet in cold water. Pat dry. Place cod fillets skin side down in a casserole dish (use two if necessary). Cut peppers and onion into thin strips and place on top of each piece of cod. Sprinkle black pepper, breadcrumbs, and lemon juice over each piece. Pour the white wine over the fish. Place 1/2 inch cube of butter on top of each piece. Bake at 350° for 20 minutes until the fish is white and flaky and the vegetables are soft.

Pair this colorful, healthy cod recipe with baked green beans. Simply place two bags of pre-cut frozen store bought string beans on a baking sheet with 2 tbsp. of olive oil and 3 tsp. of salt. Bake at 425° for 25 minutes until browned and soft.

Serves: 4

Finished product with a side of baked green beans!

Chocolate Rugelach

Dough:
2 1/2 cup flour
1/4 cup sugar
8 oz. cream cheese
1 cup butter
2 tbsp. sour cream
pinch of salt

Filling:
1/2 cup butter, melted
2 egg yolks
1 cup sugar
2 tsp. vanilla
1/2 cup Hershey's cocoa

For the dough:
Mix flour, sugar, cream cheese, butter, sour cream, and salt in a mixer or food processor. Refrigerate the dough for about 3-4 hours.

For the filling:
Mix butter, egg yolks, sugar, vanilla, and Hershey's cocoa on top of the stove on a low fire until the ingredients are incorporated and it is a smooth consistency. Refrigerate until the filling is thick and spreadable, about 2-3 hours.

Spread flour on the rolling pin and surface where the dough will be rolled out. Cut the dough in half and roll it out to make a flat circle. First, sprinkle the dough with the mixture of cinnamon and sugar and then with chopped walnuts (if desired). Using a pizza cutter, cut into small wedges (about an inch wide), then roll the thick fat end to thin end. Glaze with the beaten egg white and sprinkle with additional cinnamon and sugar mix. Chopped walnuts may be sprinkled on top. Bake on ungreased cookie sheet for 15-20 minutes at 325°.

Chicken with Bowties and Capers

This recipe is a delicious, easy, low calorie, great to entertain with meal!

4 boneless & skinless chicken breasts (cut in half through the middle), pounded thin

1 tsp. Olive Oil

1 tbsp. Butter

4 Garlic cloves, minced

2 Shallots, minced

1/2 cup red wine vinegar

1/4 cup white wine

28 oz. can diced tomatoes
1 tbsp. tomato paste
2 tbsp. capers, drained (or as many as desired)
1 box of pasta, farfalle (substitute with whole wheat if preferred)

Season chicken breasts with salt and pepper. Melt butter and oil in skillet. On medium heat, brown both sides of chicken breasts, about two minutes on each side. While the chicken is browning, cook the pasta, al dente. Spread minced shallots and garlic over each piece of chicken. Add red wine vinegar, diced tomatoes, white wine, capers, and tomato paste. Mix well. Cover and simmer for eight-ten minutes on medium low until chicken is cooked through. Serve over pasta.

Serves: 4

Luscious Latkes!

It doesn't have to be Hanukkah to make latkes!


Latkes (potato pancakes) are traditionally eaten by Jews during Hanukkah (Although there are many other varieties within cultures). The oil that is used to cook the latkes is representative of the miracle of how the ancient second temple in Israel remained lit. Latkes are traditionally made from potatoes but can also be made with the added ingredients of carrots and onions (which are commonly used). Although most recipes are very familiar to one another, latkes can be made with many different, creative ingredients these days. The great thing about latkes is that they don't only have to be eaten during the eight days of Hanukkah. They can be made any time of year!

I tend to like the traditional latke. The recipe is as follows:

4 large potatoes
2 eggs, beaten
4 tbsp. grated onion
1 tsp. salt
1/2 tsp. baking powder
Oil (for frying)

Grate the potatoes. Squeeze excess liquid out of the grated potatoes. In a large bowl, mix all ingredients together. Pour coating of oil into hot 450 degree skilled and place tablespoons of mixture into the pan. Flatten the latkes just a little bit. Fry until golden brown, turn and fry on the other side. Blot on paper towels to extract all remaining oil. Enjoy!

Back in December, there was a "Latke Throwdown" held at a local synagogue. There were four chefs from around the state who came to share their unique latke recipes. Types of latkes that were showcased include: Crown Market Chef Steven Grace's Variegated Spiced Latkes, Joy of Food Chef Paul Bettan's Latkes with Love, Cabot Creamery Cooperative of Vermont Chef Jimmy Kennedy's Sweet Potato Latkes, and Abel Catering's Smoked Salmon and Apple Latkes.

The Crown Market's recipe contained many ingredients including parsnip, onion, sweet potato, and even ginger! Joy of Food's recipe uses more of the traditional type of ingredients including potatoes, onions, and matzoh meal. While Joy of Food's latke recipe was on the more simple, traditional side, Abel Catering's latkes included ingredients smoked salmon and green apple. Those are some unique ingredients! Cabot Creamery's latkes could also be considered as "different" but in a very good way. They had sweet potato, Cabot sharp cheddar cheese, and red onion, amongst other ingredients. The Crown Market's latke won the contest amongst the guests there.

What kind of latke do you like best? Would you rather have a simple one or potato pancakes with more unique ingredients like the ones mentioned here? Have any recipes? Please share them!

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