Soma Sengupta Passover Recipes Carciofi Alla Giudia Fried Arti

Steps:

• Fill a large bowl with water and add lemon juice. Set aside.
• Using a sharp paring knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves. Cut off at least an inch of the thorny top. Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. Using a spoon, scoop out the furry center of the choke. If you wish to serve the artichoke as finger food, cut into 4 wedges. Otherwise, leave whole. As you trim. immediately put each artichoke in the lemon water to prevent browning.
• Heat oil to 280 degrees.
• While oil is heating, remove the artichokes from the water and dry thoroughly. Salt the chokes, and beat them against one another so that the leaves start to open.
• Fry the artichokes until cooked through, about 10-15 minutes, adjusting heat to maintain a gentle bubble. You should be able to easily pierce the center with a fork. Turn larger artichokes frequently for even cooking. Reserve oil.
• Using a slotted spoon or spider, transfer artichokes to a paper towel-lined plate. Let stand until cool enough to handle. Then, using your hands, gently pull open each artichoke "bud" so that it resembles an open flower. You don't need to do this if you are using wedges.
• Shortly before serving, heat reserved oil to 375 degrees. Fry artichokes until crisp, 2-5 minutes. Sprinkle with sea salt & serve with the lemon wedges.

Steps:

• In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
• Add the onion, carrots, and celery to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 15 minutes. Add the garlic and cook for another 5 minutes. Add the wine and herbs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
• Preheat the oven to 350°. Transfer the ribs and marinade to a large casserole, preferably cast-iron. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
• With a slotted spoon or spider, transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups. Keep warm in a saucepan over the lowest possible heat.
• Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.
• Note: You can complete this dish through all steps up to broiling 2 days in advance. Cover well and refrigerate. Bring to room temp before broiling.

Steps:

• To make the meringue:.
• Preheat oven to 200 degrees and place the rack in the center of your oven.
• Line a baking sheet with parchment paper.
• Beat the egg whites on medium speed until foamy, add the cream of tartar and continue to beat until the whites hold soft peaks. Gradually add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty, keep beating until it feels smooth between your fingers.
• Place a little of the meringue on the underside of each corner of the parchment paper, to keep it from sliding. Then, using two spoons, place 10 equal sized mounds of meringue onto the prepared baking sheet.
• Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.
• When you are ready to assemble the Eton Mess:.
• In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine and beat the mixture until soft peaks form. Stop beating when peaks maintain shape when beaters are lifted, the tips curling over slightly. Do not overbeat.
• Puree the packet of berries in a food processor, blender, or with a stick-mixer. Taste. If you prefer a more tart sauce, add a dash of lemon juice. If you prefer a sweeter sauce, add a little confectioner's sugar.
• Break & crush the meringues into bite size pieces. Do not discard the dust. Fold gently into the whipped cream with the cut strawberries, disturbing the cream as little as possible. Swirl in the sauce to taste, reserving any extra sauce to serve on the side.
• Spoon the Mess into serving glasses or plates & serve immediately.

Steps:

• Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Carefully transfer the brisket to a rimmed baking sheet, fat side up.
• Pour off all but 4 tablespoons of the fat from the casserole. Add the onions and the sliced garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and potatoes and cook over moderate heat until browned in spots, about 5 minutes. Add the celery and cook for 2 more minutes.
• Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the minced garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
• Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 3 hours.
• Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
• Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
• Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
• Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.