RECIPE
Ingredients:
- 6-8 slices of Challah 1 inch thick
- 4 ounces vegetable oil
- In a bowl, mix the following ingredients:
- 2 eggs
- 3 ounces of milk
- 3 T granulated sugar
- ¼ teaspoon ground cinnamon
Steps:
- Place the challah, one piece at a time in the egg mixture and then sauté in vegetable oil
- Cook until golden brown.
- Serve with maple syrup.
Recipe
- Feeds 4
- Marinate one pound chicken wings for one hour with 1/2 cup whole grain mustard and 4 tablespoons low sodium soy sauce.
- Place on cookie tray lined with time foil.
- Roast at 365-400 degrees for 50-60 minutes until golden brown.
- Service with lemon and lime wedges
- No sauce needed.
Recipe
- Cool 1/2 pound chopped bacon on a sauté pan until brown and crispy.
- Remove crispy bacon from the pan.
- Add 1 whole chopped onion, and one whole diced green pepper to the bacon fat.
- Cook for 3-4 minutes
- Add 1 pound of multi-colored small chopped bliss potatoes, red, yellow and purple to the mixture
- Cook until potatoes are tender Season with coarse sea salt and crackled black pepper.
- Finally, stir in the crispy bacon and serve. Feeds 4-6 people
Recipe
- The Deckle is the best part of the brisket.
- Sear 1-2 pounds of brisket in hot oil.
- The brisket should be seasoned with coarse sea salt and cracked black pepper.
- Once the meat has a fabulous sear on them remove the meat from the pan.
- In the same pan with the hot oil, sauté, one whole chopped onion, until golden brown.
- Deglaze the pan with one bottle dry red wine.
- Add the meat back to the pan/pot and add 2 cups water.
- Bring the liquid to a boil and, then turn the pot down to a simmer and cover for two hours.
- In the final hour, add one pound red bliss potatoes and 1/2 pound of peeled, chopped carrots.
The process will take 3 hours for 3 pieces of meet that total 6-7 pounds. This will feed 8-10 people. Remember- slice the meat against the grain.
Ingredients
For the Sauce:
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp. olive oil, plus extra for drizzling
- 1 pint grape tomatoes
- 1/2 cup chicken stock
- 1/2 tsp. kosher salt
- 1/4 tsp. red pepper flakes
- 1/4 tsp. granulated sugar
- 4 Tbsp. unsalted butter
- 3 Tbsp. fresh chopped herbs (any combo that makes you happy), plus extra for garnish
For the fish:
- 2 pounds fresh cod
- 1 lemon
- Kosher salt and fresh ground black pepper to taste
- 2 T olive oil
Method
Make the Sauce:
- In a small saucepan, heat olive oil over medium heat.
- Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
- Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar.
- Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
- Remove the saucepan from the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.
For the fish:
- Drizzle the fish with olive oil and season generously with salt and pepper.
- Place in baking dish and give it a squeeze of lemon juice. If you don't like lemon, it's okay leave this out.
- Cover tightly with aluminum foil and bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
- Remove from the oven and pour the tomato butter over the cod. Cover again with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
- Garnish with fresh chopped herbs and serve immediately.
This recipe goes great with a green salad and some nice crusty bread to soak up the sauce.
Enjoy!
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Ingredients
- 1/2 a large watermelon, cubed
- 4-6 oz. crumbled feta cheese
- 1/4 c. fresh mint, rough chopped
Method
- Arrange a quarter of the watermelon in your serving dish
- Layer feta and chopped mint on top of the watermelon
- Repeat 3 or 4 times until the bowl is full
- Garnish with feta and mint
I know it’s the easiest thing on earth, but sometimes simplicity is the way to go!
Keep up with Paul & Carolyn Zweben and The Zweben Team over on YouTube for the latest updates on real estate and life in New York City!
Ingredients
- Pastry for one pie shell
- 1 bunch of asparagus
- 1/3 c. crumbled feta
- 1 T olive oil
- 2 eggs
- 1/3 c. half & half
- 1 tsp. fresh thyme
- salt & pepper to taste
Method
- Prepare your pastry. You can use store bought if that's what works for you. Place pastry in a tart pan (any shape will do) and blind bake to a golden brown.
- Let cool.
- Preheat oven to 425F.
- Toss the asparagus in the olive oil and sprinkle with a little salt and pepper.
- Roast the asparagus for about 10 minutes, until done.
- Turn the oven down to 375F.
- While the asparagus is cooling, prepare your filling.
- In a small bowl, whisk together the half & half, eggs, thyme, salt, and pepper
- Arrange the aspargus spears on your pastry shell and sprinkle with feta.
- Pour the filling over the asparagus and feta and bake for 45-55 minutes, until the custard is set and doesn't jiggle anymore.
While the tart cools a bit, make a tossed salad of baby greens an crack open a bottle of white.
Enjoy!
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Ingredients
- 4 cups flour
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1.5 T sugar
- 1/2 cup raisins
- 1 tsp. caraway seeds (optional)
- 1.5 cups milk
- 1 egg
Method
- Preheat oven to 450F.
- Beat egg into milk and set aside.
- Mix flour, salt, baking soda, and sugar until well combined.
- Stir in raisins and caraway seeds until raisins are well coated.
- Make a well in the middle and pour in the egg/milk mixture.
- Mix with your hand until it just comes together. Don't worry about adding a bit more milk if it seems too dry.
- Dump dough onto a well floured surface and shape into a ball.
- Turn onto a baking sheet and cut a cross into your loaf.
- Bake for approximately 40 minutes. The bread will sound hollow when it's done.
The hardest bit will be waiting for it to be cool enough to eat!
Keep up with Paul & Carolyn Zweben and The Zweben Team over on YouTube for the latest updates on real estate and life in New York City!