Read Around the Shabbat Table for Free Online Page A

oil in a large heavy skillet over medium-high heat. Add the onions, and keep tossing with a spatula as they soften and begin to turn golden, about 10 minutes. Stir in the garlic and continue cooking and turning, until the mixture is a deep caramel color, but before it turns crispy, about 5 minutes.
    STIR the onions into the chicken and let cool slightly. Add the egg, dill, and salt and pepper to taste. Refrigerate the mixture, covered, for at least 1 hour.
    FILL and trim the kreplach (see Wonton Wrappers ), using about 1 heaping teaspoon of filling per krepl, folding into a tight triangle, and sealing with the egg wash.
    POACH the kreplach. In a large, very wide pot, bring at least 5 quarts of lightly salted water to a boil. Slip in the kreplach, one by one, being careful not to overcrowd the pot (if necessary, cook them in batches or use two pots). Lower the temperature slightly (the kreplach might explode if the water is boiling furiously) and poach until tender, 3 to 6 minutes (exact time will depend on the brand of wonton wrapper used). Lift out the kreplach, a few at a time, with a large skimmer, gently shaking the skimmer so the water drains back into the pot (they are too fragile to pour into a colander).
    SERVE the kreplach in soup. Or serve poached or sautéed kreplach with gravy, fried onions, or fried mushrooms as a side dish or appetizer.

    CHEATER’S CHICKEN IN THE POT AND ALMOST-HOMEMADE SOUP
    yield: 6 TO 8 SERVINGS
    When I want chicken broth that tastes homemade, but haven’t time enough to prepare it, I turn to this recipe. It produces a broth fine enough for a festive dinner or soothing elixir and excellent, silky poached chicken.
    Serve the soup and chicken together plain, or for a substantial chicken-in-the-pot, embellish with matzoh balls, cooked rice, or other starches.
    You can also present the tender chicken as a separate course, moistened with a little broth and accompanied by coarse salt, horseradish, and pickles. Or reserve it for chicken salad or other dishes that call for poached chicken.
    8 cups good-quality, low-sodium purchased chicken broth
    6 sprigs fresh flat-leaf parsley and/or a few celery leaves
    1 small onion, peeled and sliced
    1 medium carrot, scraped and coarsely chopped, plus 1 1 ⁄ 2 cups scraped carrots cut into bite-size chunks or 2-inch lengths
    Salt and freshly ground black pepper
    2 pounds boneless, skinless chicken breasts, well trimmed of fat and sinews
    1 cup peeled young turnips and/or 1 cup peeled parsnips, diced or cut into bite-size chunks
    2 tablespoons chopped fresh dill, plus additional for garnish
    Optional accompaniments: for the soup, matzoh balls; cooked egg noodles, rice, kasha, kreplach; or red new potatoes, boiled until tender; for the chicken, coarse salt, horseradish, sour pickles
    CHOOSE a lidded, deep skillet large enough to accommodate all the chicken in one layer. Add about 5 cups of the broth, the parsley and/or celery leaves, onion, and chopped carrot and bring to a boil. Adjust the heat and simmer for 5 to 10 minutes to blend the flavors. Season to taste with salt and pepper.
    ARRANGE the chicken in a single layer in the broth; if necessary, add more broth so that the chicken is completely immersed. Simmer gently, covered, for about 5 minutes. Turn off the flame, but don’t remove the lid or move the pot. Let the chicken rest for about 15 minutes, then check to see that it is just cooked through. If not, leave the chicken in the pot for a few more minutes, covered, without the heat on.
    TRANSFER the chicken breasts to a deep dish, spoon some of the broth over to keep them moist, and tent with foil.
    STRAIN the poaching liquid into a large saucepan and add the remaining broth. Bring to a boil, then stir in the remaining carrots, turnips, and parsnips, if using. Reduce the heat and cook until the vegetables are tender.
    CUT the chicken into bite-size pieces and add to the soup, together with the dill and any starchy accompaniments you