Redgate Kitchen

Savory Beef & Lamb Pie

jodi_bornstein

May 14, 2020

this meat pie is comfort food

My good friend Shira introduced us to this delicious pie. My husband loves it so much that she had to get in the habit of making two pies when hosting us — one for him and one for the rest of us (!). We can discuss those eating habits in another post. One version of this pie is from Michael Solomonov’s Zahav: A World of Israeli Cooking. I have adapted it below and used a combination of beef and lamb. Some light cinnamon, a bit of parsley, some veg and store-bought puff pastry will keep you and your dinner-mates happy and satisfied!

Simple 3-Ingredient Miso Salad Vinaigrette

jodi_bornstein

4 comments

May 13, 2020

fresh, crisp and light

I love making salads from whatever I have in the fridge. These days especially. Tonight’s post is a simple one. One of my favorite vinaigrette’s follows. I prepared this salad tonight and served it with grilled salmon and it was just what this sunny evening called for.

Spiced Chickpea Stew with Coconut and Turmeric

jodi_bornstein

1 comment

May 11, 2020

otherwise known as chickpea heaven-in-a-bowl

Alison Roman’s chickpea stew is my favorite vegetarian stew. It is colorful, flavorful, and satisfies the palate with every bite. This recipe has broken the internet, I think for very good reason. It can be prepared in less than an hour, keeps well in the fridge (may even taste better the next day), and, well, I think it just tastes like heaven-in-a-bowl. See for yourself and then add it to your repertoire.

Mme. Choquette’s Coffee Cake

jodi_bornstein

3 comments

May 9, 2020

First there were the bagels, now more baked goods from Outremont

There is a 4th-floor apartment on Blvd. St-Joseph in Outremont, a very scenic and charming neighborhood in Montreal, that houses one of the world’s greatest bakers. She stands at about 4 ft 9 inches (on the generous side) and is just about the most talented human on earth (not just in baking). She is known to many as Mme. Choquette, but to us she is Grandma (or sometimes Grandmère). Enjoying a meal and of course a fantastic dessert at Grandma’s was a serious bonus to marrying my husband, as was her sharing many of her recipes with me. I baked her coffee cake earlier in the week and when my husband sampled it he said “this takes me back to my grandma’s table.” Everyone deserves to feel that they are sitting at their grandmother’s table this Mother’s Day, so bake this cake for your loved ones and enjoy every single bite (then, maybe go for a run).

Greek Lemon Potato Battle… GO!

jodi_bornstein

no comments

May 8, 2020

Your two new favorite roasted potatoes: Lemon Crispy Wedges (LCW) VS Cubed, Boiled, and Roasted (CBR)

If you love lemon and love potatoes you will be crazy about both of these recipes. The Lemon Crispy Wedges (LCW) taste a bit more like fries and the Cubed, Boiled, and Roasted (CBR) are crispy on the outside and creamy on the inside – a bit more hashbrowny. Both are seasoned the same way but the difference is in the cut and prep of the potatoes. I can’t wait to hear which ones you like best. As for me, I can’t decide. I love them both equally and have them both in the potato rotation in our house. I give you LCW first, and then be sure to scroll down for the CBR recipe.

Spinach, Onion, and Feta Bourekas

jodi_bornstein

5 comments

May 8, 2020

a little bit of pastry goodness

Bourekas are a Sephardic Jewish take on savory pastry, popular in Israel today. Bourekas can be made with a variety of fillings, including cheese, meat, potatoes, and/or spinach, to name a few. They are great on their own as a meal, as part of brunch, a snack to-go, or as a side. Whichever way you choose to fill them and serve them, enjoy them you will. Using store-bought puff pastry makes this an easy and impressive treat to prepare! This recipe is a Redgate Kitchen original.

Cantonese Crispy Chicken Thighs

jodi_bornstein

4 comments

May 6, 2020

Since the pandemic hit and lockdown became our new normal, my kids have been really missing their favorite Asian-inspired dishes. I get nearly a daily request to make some of their favorites. My go-to for healthyish asian-inspired meals is always Michelle Tam from Nom Nom Paleo. These Cantonese crispy chicken thighs scored me some big points with my son who claimed “these are possibly the best kosher Cantonese chicken thighs ever made.” Big props from a little kid. I’ll take it. Below is my version, with a few minor changes from the original recipe.

Layered Yogurt Flatbreads

jodi_bornstein

no comments

May 4, 2020

You can’t find any yeast. You’re not alone but you are in luck! These light, airy, and outstanding flatbreads are yeast-free!

I am a big fan of Deb Perelman’s cookbook and food blog Smitten Kitchen. So when Deb recommended making these a few days ago I had to give it a try. The family gave this one rave reviews. The flatbreads are crispy on the outside with a light and airy inside. We enjoyed them with homemade tzatziki and a greek salad. It was a perfect dinner after a nice sunny day of hiking and bike riding, while being socially distant, of course.

Tzatziki

jodi_bornstein

1 comment

May 4, 2020

Greatest yogurt dip ever, opa!

Since actual physical travel to Greece (or anywhere) at this time is not possible, make this fantastic yogurt dip in your kitchen, serve with pita, flatbreads, and/or salad. Kick back, close your eyes and imagine you are on the beach in Mykonos. Some Ouzo may help.

Ina’s Chocolate Chunk Cookies

jodi_bornstein

3 comments

May 1, 2020

Next best thing to getting an actual hug from Ina Garten (who doesn’t need a hug from the Barefoot Contessa these days?)

People have been asking me to recommend cookie recipes without bread flour (hard to find these days) and without tehina (also can be tough to get your hands on). My heroine of the kitchen is Ina Garten. I have been watching her and cooking her always-successful recipes for many years. A highlight for me was meeting her about 5 years ago (see pic below!). We obviously talked about Jeffrey and she was every bit as fabulous as you might imagine. Below is her recipe for chocolate chunk cookies (I skip the nuts and use dark chocolate chips in mine). Also, Ina doesn’t recommend chilling the dough for a million hours! You can bake right away, which I always appreciate.