Jane’s Kitchen: Ukrainian Kamish Brot -Joan Nathan Jewish Biscotti

A great lower fat crispy treat instead of high fat cookies.    1/4 cup vegetable oil  1/4 cup orange juice  1 cup sugar  3 large eggs  1 tsp pure vanilla extract  1 1/2 cups all purpose unbleached flour  1 tsp baking powder  1/2 tsp salt  1 cup semi-sweet mini chocolate chips (you can sub chopped […]

Jane’s Kitchen: Watermelon Rind Curry

Servings: 4 4 cups watermelon rind,, tough green skin removed and cut into ½ inch pieces  2 tablespoons ghee  5 cloves garlic, minced  1 inch ginger, minced  1/2 serrano pepper, seeded and minced  1/2 teaspoon cumin powder  1 teaspoon coriander powder  1/4 teaspoon paprika  1/4 teaspoon turmeric  1/2 teaspoon salt  1/4 cup water  1 teaspoon […]

Jane’s Kitchen: Baked Swiss Chard with Butter and Parmesan

Servings: 2   3 pounds Swiss chard, large green variety with thick stems is best salt and pepper 4 tablespoons unsalted butter 3/4 cup coarsely grated parmesan cheese  Trim any discolored ends from chard stems, then cut stems on an angle into pieces about 3 inches long. Cut the leaves crosswise into 2-inch strips. Preheat […]

Jane’s Kitchen: Yogurt Pudding with Poached or Fresh Fruit

Servings: 4 Source: Jerusalem – Ottolenghi Cuisine: Zahav    Use any poached fruit or fruit sauce, peaches, pears, cherries, or other berries. This is delicious and delicate dessert even without the fruit.    PUDDING 1 1/2 envelopes unflavored Knox gelatin 1 cup heavy whipping cream 1 cup whole milk 1/3 sugar 1/2 teaspoon vanilla extract […]

Jane’s Kitchen: Roasted Chicken with Clementines & Arak

Servings: 4 Recipe Origin: Yotam Ottolenghi, Jerusalem   6 1/2 tablespoons arak, ouzo or Pernod 4 tablespoons extra virgin olive oil 3 tablespoons freshly squeezed orange juice 3 tablespoons lemon juice 2 tablespoons grain mustard 3 tablespoons light brown sugar 2 medium fennel bulbs , 1 pound 3 pounds chicken thighs, skin-on, bone-in 4 clementines, […]

Jane’s Kitchen: Mock Mock Turtle Soup

Servings: 10 A vegetarian version, of a beef and veal version, of the turtle meat original, that was really popular with the founding fathers dining at the City Tavern in Philadelphia in 1776.  2 teaspoons unsalted butter 12 ounces Plant-based burger (I like Impossible brand) 2/3 cup carrots, chopped 2/3 cup onions, chopped 2/3 cup […]