Cook of the Week Marc Salit Recipes

  • Rick West/rwest@dailyherald.comCook of the Week Marc Salit of Barrington's matzo ball soup.

    Rick West/rwest@dailyherald.comCook of the Week Marc Salit of Barrington's matzo ball soup.

 
Posted6/19/2019 5:55 AM

Chicken Soup

This recipe makes use of a crockpot, but works perfectly well in a large pot on the stove. This recipe is a combination of three Jewish grandmothers' chicken soup recipes.

                                                                                                                                                                                                                       
 

2-3 bone in, chicken breasts with the skin removed

Water

2 small sweet potatoes, peeled and diced

4 carrots, peeled and diced

3 stalks celery, diced

2 tablespoons salt

1+ tablespoons dried dill

2 teaspoons dried basil

2 bay leaves

Cooked rice, egg noodles or matzo balls to accompany the soup

Peel the skin from the chicken breasts, and place in the crockpot. Fill with water to about 3 inches from the top of the pot. Add the celery, the bay leaves, half the sweet potatoes, and the salt. Cook on high for 3 to 4 hours, or on low for 7 to 8 hours. Remove the chicken and allow it to cool a bit. Skim the fat from the top of the pot carefully.

Add the dill and basil to the pot. Add the carrots and remaining sweet potatoes, and cook until the carrots are tender, about another hour on high. Using 2 forks or your hands, shred the chicken into bite sized pieces and add back to the soup.

Check for seasoning, and serve in bowls with rice, noodles or matzo balls.

Smoked ham and cheddar biscuit cobbler

1½ tablespoons unsalted butter

½ cup of peeled, thinly sliced carrots

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½ cup red onions, diced fine

1 cup cremini mushrooms, sliced fine

¼ cup fennel, finely diced

2 cloves of garlic, crushed

¼ cup dry white wine or vermouth

¼ cup flour

1 cup low-sodium chicken broth

¼ cup heavy whipping cream

4 cups ham, diced

½ cup edamame or peas

2 scallions, sliced thin

2-3 tablespoons fresh parsley, chopped

¼ teaspoon dried rosemary or tarragon

1/8 teaspoon dried thyme

Hot red pepper sauce to taste

Pepper to taste

1 box biscuit mix

2 cups shredded cheddar cheese

1 cup milk

1 stick unsalted butter, melted

Heat oven to 400. Butter a 9-by-9 baking dish. Melt first amount of butter in a saucepan, add carrots and onions, simmer until nearly tender. Stir in mushrooms, fennel and garlic, cook for two minutes, pour in wine and raise heat to hard boil for one minute. Sprinkle flour over everything and cook for 1 to 2 minutes, stirring constantly. Slowly whisk in broth, cook stirring until mixture thickens and boils.

                                                                                                                                                                                                                       
 

Stir in cream, simmer about 2 minutes. Remove from heat. Stir in ham, peas, scallions and the remaining herbs. Add pepper and hot sauce to taste.

For biscuits, put the mix and cheese into a large bowl, stir to combine. Add milk and melted butter, and roughly combine -- don't overwork. Divide into eight parts and use flour covered hands to form eight large "hockey pucks" about ½-inch thick.

Heat the ham mixture into a boil and pour into the buttered dish. Place biscuits on top about ½ inch apart. Bake on middle rack for 30 minutes. Let cool for 10 minutes before serving.

Spicy chicken chili

1 and ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

1 medium yellow onion, finely chopped

3 cloves of garlic, minced

1-2 serrano or jalapeño chilies, seeded and minced

1 chipotle chili in adobe sauce, minced

1 can or 28-ounce whole, peeled tomatoes

1 tablespoons chili powder

1 teaspoon coarse salt

2 cans or 15.5 ounce black beans, rinsed and drained

1 tablespoon white vinegar

Sour cream

Fresh cilantro

In a slow cooker, combine first seven ingredients, cover and cook on high for 3 hours -- or 6 hours on low -- until chicken is tender.

Add beans and cook until warm, about 30 minutes. Stir in vinegar and season with salt. Serve with sour cream, garnish with cilantro and sliced chilies.

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