2010 September 19 | Kosher Recipes and Jewish Table Settings

3 Comments 19 September 2010

Prime Cut Butcher Special!!! Show this recipe to Albert Alaham at 431 Avenue U in Brooklyn, N.Y. and whisper “The Jewish Hostess” and get $5. off of your order of $100 or more.

….Print this out or show Albert your phone! (718) 375-6328.

Good for the month of Oct 2010.

Pareve Caesar Salad Dressing Recipe #1

by Jamie Doueck

I can always count on Jamie for great recipes. Pareve Caesar Salad on Sukkot is a great one for guests. The romaine should be chopped and the dressing should be made in advance. Easy to put together as your guests arrive. Make sure to serve the salad in advance on a separate plate if serving with meat as there is fish in the dressing. According to Jewish halachah, the two should not be eaten on the same plate.

Ingredients

2 cloves of garlic mashed
3 0r 4 anchovy fillets or 2 tsp. anchovy paste
1/2 cup of olive oil
2 tbsp. mayo
2 tbsp. fresh lemon juice
1 tbsp. dijon mustard
1 tbsp worsteshire sauce
1/2 tsp. black pepper
3/4 tsp salt

Mix all ingredients in Cuisinart. Pour over salad with homemade croutons and enjoy.

Pareve Caesar Salad Dressing #2:

By Susan Menashe- a healthy gourmet cook in our community:

1/2 cup lemon juice
1/2 cup red wine vinegar
1 cup extra virgin olive oil
3 cloves fresh garlic
1 heaping tsp. of Umeboshi plum paste (available in health food stores)
salt and pepper
(if you want to make it dairy add 1/2 cup grated parmesan cheese)

Blend all ingredients except oil.

Slowly add oil until well blended.

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes

Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

No Comments 19 September 2010

by Jamie Doueck-

My friend Jamie made this pasta salad courtesy of Bon Appetit.

Her Family LOVED it!

Ingredients

1 garlic clove, peeled

2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided

3 tablespoons capers, drained

1 tablespoon red wine vinegar

1 teaspoon anchovy paste

1 tablespoon Dijon mustard

1/4 teaspoon dried crushed red pepper

1/2 cup plus 1 tablespoon extra-virgin olive oil

1 pound gemelli, fusilli, or rotelle pasta

2 pints cherry tomatoes or grape tomatoes, halved

1 8-ounce package small (cherry-size) fresh mozzarella balls in water (or mozzarella cheese cubed)

2 tablespoons chopped fresh oregano

Ingredient Tip

Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores.

Preparation

With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD Olivada can be made 3 days ahead. Cover and refrigerate.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.

Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper

Read More http://www.bonappetit.com/recipes/2010/07/pasta_salad_with_cherry_tomatoes_and_green_olivada#ixzz0zz90z59s