Women's Philanthropy Mosaic

In honor of all women who nurture their families and communities

Table of contents

Appetizers.................................21 Soups........................................41 Salads........................................61 Poultry........................................81 Fish...........................................105 Meat........................................125 Vegetarian...............................147 Sides........................................167 Brunch.....................................187 Desserts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205 Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231

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sOUPS

Mediterranean Bouillabaisse Bouillabaisse is a fish soup from Marseille in the south of France. Marseille has the secondhighest population of Jews in France, some of whom have emigrated to Montreal. Be sure to have it with some crusty bread so you don’t leave anything behind.

2 lbs (1 kg) white firm-fleshed fish or salmon, cut into chunks Onion salt to taste Pepper to taste 1 tbsp (15 mL) olive oil 2 medium-large yellow onions, chopped 2 garlic cloves, minced 4 anchovies, chopped, or 1 tsp (5 mL) anchovy paste 3 medium carrots, peeled and diced 1 medium yellow bell pepper, chopped ½ medium red bell pepper, chopped 1 jalapeño pepper, seeded and chopped 1 small zucchini, chopped 4 medium mushrooms, chopped

1 bay leaf ½ tsp (2 mL) hot pepper flakes 3 strips orange peel (½ by 3-inch / 1 by 8 cm strips) ½ tsp (2 mL) fennel seeds ½ tsp (2 mL) dried thyme 1 (14 oz / 398 mL) can stewed tomatoes ¾ (23 oz / 675 mL) bottle strained tomatoes 3 medium potatoes, or 1 medium sweet potato, peeled and cut into ½-inch (1 cm) cubes 1/¹ 3 cups (325 mL) dry white wine ¼–½ cup (60–125 mL) chopped parsley 1 tsp (5 mL) sugar, optional Salt and pepper to taste

Season the fish with the onion salt and pepper and set aside.

Heat the olive oil in a large soup pot over medium heat. Add the onions and sauté until they just begin to caramelize. Add the garlic and cook for 1 minute. Add the anchovies and cook until incorporated. Add the carrots, bell peppers, and jalapeño pepper and cook until tender.

Add the zucchini and mushrooms and cook until they begin to brown. Stir in the bay leaf, hot pepper flakes, orange peel, fennel seeds, and thyme and cook for 1 minute. Add the tomatoes and juice and bring to a boil. Add the potatoes and cover and simmer for 15 minutes.

Add 2 cups (500 mL) of water and the wine and bring the mixture to a boil again. Reduce the heat and simmer, uncovered, for 15 to 20 minutes, or until the potatoes are tender.

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Remove the orange peel and bay leaf. At this time, the soup can be frozen. Defrost before returning to a boil.

Add the fish and parsley and cook for 5 to 10 minutes until the fish flakes easily. Do not overcook or stir too roughly. Season with salt and pepper to taste.

Yield: 6 servings

Chef’s Tip You can use fresh peeled and purÊed tomatoes instead of the stewed tomatoes.

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sALADS

Rainbow Cabbage Salad with Avocado Vinaigrette It is popular today to eat cabbage raw to get the full, healthful benefits. The addition of avocado provides a healthy way to enjoy a creamy yet light dressing.

VINAIGRETTE 3 green onions, cut into 3–4 pieces ½ medium avocado, roughly chopped ½ cup (125 mL) rice vinegar ¼ cup (60 mL) freshly squeezed orange juice ¼ cup (60 mL) canola oil 1 tsp (5 mL) Dijon mustard Kosher salt and pepper to taste SALAD 2 cups (500 mL) edamame, shelled and cooled (green soybeans) ¾ round Savoy cabbage, thinly shredded

¼ purple cabbage, thinly shredded 2 medium carrots, peeled and shredded 1–2 medium bell peppers, any color or combination of colors, cut into 1-inch (2.5 cm) pieces ½ cup (125 mL) roughly chopped Italian parsley or cilantro 8 green onions (white parts only), thinly sliced ½ cup (125 mL) dried cherries

To make the vinaigrette, purée the green onions, avocado, vinegar, orange juice, canola oil, mustard, and salt and pepper to taste in a food processor. Set aside.

To make the salad, bring 4 cups (1 L) of salted water to a boil in a medium saucepan. Cook the edamame for about 5 minutes. Drain and set aside to cool.

Combine the cabbages, carrots, bell peppers, parsley or cilantro, green onions, cooled edamame, and dried cherries in a large bowl. Toss the salad with the dressing to taste. You may not need all of the dressing. Allow to sit for 30 to 60 minutes before serving.

Yield: 10 to 12 servings

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POULTRY

Grilled Chicken with Sun-dried Tomato Vinaigrette This dish is a thoroughly modern take on chicken, simply grilled and garnished with a warm vinaigrette.

4 skinless, boneless chicken breast halves MARINADE 2 tbsp (30 mL) olive oil 1 garlic clove 1 tbsp (15 mL) chopped sun-dried tomatoes, plus some oil from the jar 1½ tsp (7 mL) lemon zest 1 tbsp (15 mL) balsamic vinegar 1 tbsp (15 mL) chopped basil 1 tbsp (15 mL) chopped Italian parsley

VINAIGRETTE 1 medium tomato, peeled, seeded and chopped 1 garlic clove, chopped 1 tsp (5 mL) chopped basil 2 tsp (10 mL) balsamic vinegar Juice of ½ lemon 2 tbsp (30 mL) olive oil 1½ tsp (7 mL) pine nuts 2 tbsp (30 mL) julienned sun-dried tomatoes 1 tbsp (15 mL) chopped Italian parsley

Place the chicken breasts in a Ziploc bag.

To make the marinade, combine the olive oil, garlic, sun-dried tomatoes, lemon zest, vinegar, basil, and parsley in a bowl and mix well. Pour the marinade into the bag with the chicken.

Seal the bag and marinate in the refrigerator for a minimum of 3 hours or overnight.

To make the vinaigrette, put the tomato, garlic, basil, vinegar, lemon juice, olive oil, pine nuts, sun-dried tomatoes, and parsley in a small saucepan over medium heat and cook until warm. Do not boil.

Bring the chicken to room temperature, and then grill it over medium heat. Place the chicken on a platter and pour the vinaigrette over top. Serve immediately.

Yield: 4 servings

82

MEAT

London Broil with Chimichurri Chimichurri, a sauce for grilled meat, has its origins in Argentina. European Jews who sought haven in South America adopted it as an ideal accompaniment for kosher cuts of meat.

CHIMICHURRI 1 cup (250 mL) chopped Italian parsley 1 medium yellow onion, finely chopped 4 garlic cloves, finely minced 1 tbsp (15 mL) dried oregano 1 tbsp (15 mL) coarse salt 1 tsp (5 mL) pepper ¼ cup (60 mL) red wine vinegar ½ cup (125 mL) olive oil Hot pepper flakes to taste

LONDON BROIL 1½ lbs (750 g) London broil 1½ tsp (7 mL) kosher salt, divided ½ tsp (2 mL) cumin ½ tsp (2 mL) coriander ¼ tsp (1 mL) pepper

To make the chimichurri, put the parsley, onion, garlic, oregano, salt, and pepper in a large bowl. Toss well and set aside for 30 minutes.

Add the vinegar and ¼ cup (60 mL) of water to the spice mixture. Mix well and set aside for an additional 30 minutes. Add the olive oil and mix well. Make sure that the liquid covers the rest of the ingredients. If not, add equal parts of oil, water, and vinegar until they are covered by at least ¼ inch (6 mm).

Transfer the chimichurri to a glass bowl or jar and cover tightly. Refrigerate overnight to allow the flavors to blend. For best results, prepare at least 2 to 3 days ahead. When ready for use, allow the sauce to sit at room temperature for at least 1 hour, or until the oil, if congealed, returns to its normal consistency.

To make the London broil, preheat the broiler. Pat the steak dry with paper towels. Put 1 tsp (5 mL) of the salt and the cumin, coriander, and pepper in a small bowl and stir well. Rub the mixture into both sides of the steak.

Place the steak on a broiler pan and place about 4 inches (10 cm) from the heat. Broil for 6 minutes per side for medium-rare. Transfer the steak to a cutting board and let stand for 5 minutes before slicing, and then slice against the grain. Top with the chimichurri and serve.

Yield: 6 servings

130

desserts

Dark Chocolate Salted Caramel Tart This makes an elegant addition to any dessert table. Dark chocolate, which is rich in antioxidants, has numerous health benefits.

CRUST 1½ cups (375 mL) all-purpose flour ¼ cup (60 mL) plus 1 tbsp (30 mL) cocoa powder ¼ tsp (1 mL) kosher salt 10 tbsp (150 mL) butter (1¼ sticks), softened ½ cup (125 mL) plus 2 tbsp (30 mL) confectioners’ sugar 2 large egg yolks, at room temperature ½ tsp (2 mL) vanilla extract CARAMEL 1½ cups (375 mL) granulated sugar 3 tbsp (45 mL) light corn syrup

¼ tsp (1 mL) kosher salt 6 tbsp (90 mL) butter (¾ stick) 7 tbsp (105 mL) heavy (35%) whipping cream GANACHE ½ cup (125 mL) heavy (35%) whipping cream 4 oz (115 g) bittersweet chocolate, finely chopped GARNISH Fleur de sel

To make the crust, whisk the flour, cocoa powder, and salt in a medium bowl and set aside.

Beat the butter and sugar in a large bowl until pale and fluffy, about 3 minutes. Mix in the egg yolks and vanilla. Add the flour and cocoa mixture and mix well to form a dough.

Transfer the dough to a 9-inch (23 cm) fluted tart pan with a removable bottom and press the dough evenly into the bottom and sides of the pan. Refrigerate for 30 minutes.

Preheat the oven to 350°F (180°C).

Remove the dough from the refrigerator and prick the tart shell all over with a fork. Place in the oven and bake until cooked through, about 15 minutes. Transfer to a rack and let cool.

To make the caramel, put the sugar, corn syrup, salt, and 6 tbsp (90 mL) of water in a small, heavy saucepan and whisk to blend. Bring to a boil over medium heat. Cook until a candy thermometer inserted in the syrup reads 340°F (170°C), or until the caramel turns a rich amber. Remove the pan from the heat and whisk in the butter and heavy cream until smooth (the mixture will bubble up). Pour the caramel into the cooled tart shell and let cool slightly.

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To make the ganache, bring the heavy cream almost to a boil in a small saucepan over medium heat. Pour the chocolate over the hot cream and let sit for a minute, then stir slowly with a rubber spatula until smooth.

Pour the ganache evenly over the tart and refrigerate until set, 4 to 5 hours or overnight.

Sprinkle the tart with fleur de sel before serving.

Yield: 8 servings

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