kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes


4 Comments 25 May 2011

Re-post by : Lisa Ades

This is a recipe I developed, featured in the New York Times dining section, as part of a piece by Julia Moskin called Burgers Without Borders.  These kebabs are savory and delicious and even good cold the next day (if there are any left over). (Year-round you can tuck them into a pita with salad, but during Passover, when you can’t eat any more matzah, why not go Atkins-style and just have them with a crunchy refreshing salad?)

Adapted by Lisa Ades
Time: 30 minutes, plus 1 hour for chilling

2 pounds ground beef (not extra lean)
4 tablespoons tomato paste
2/3 cup minced onion
2 teaspoons salt
Juice of 1 lemon
1/2 teaspoon cinnamon
2 dashes cayenne
1 tablespoon ground allspice
1/3. cup pine nuts
Oil to brush on grill rack
Lemon wedges  for serving
Lemony cucumber salad, for serving (recipe follows).

1. Combine all ingredients but oil, lemon wedges, and salad in a bowl, and mix to combine.

2. You can make these on skewers, but it is much easier to form them and turn them on the grill without.  So just form mixture into torpedo shaped kebabs about 1 inch by 3 inches or into small patties.

3. Lay finished kebabs on a sheet pan and refrigerate at least 1 hour.

4. Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.

5. When rack is heated through, place kebabs on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, several minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on all sides and juicy, but cooked through. Serve hot with lemon wedges and lemony cucumber salad (when it’s not passover, serve also with pita bread that’s been warmed on the grill).

Yield: 4 to 6 servings.

Time: 5 minutes

6 cups romaine lettuce (about 2 hearts)

1 long seedless cucumber or 3 Kirbys, peeled, halved lengthwise, and sliced crosswise 1/4-inch thick

3 tablespoons olive oil

2 teaspoons lemon juice

1/4 cup chopped fresh mint

1 clove finely minced garlic (optional)

Salt and black pepper to taste.

Toss all ingredients. Serve chilled.

Yield: 4 to 6 servings.

SubsrcibeHERE for great Passover recipes!

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Why Don’t We Take This Outside?

at home

Why Don’t We Take This Outside?

3 Comments 25 May 2011

by Nicole Cohen Sketch 42

This Shavuot, Memorial Day and Summer take your meals outside…. Every Shabbat all summer long, my family enjoys Saturday lunch outdoors, under a pergola with views of a lake…. With nature as your decor, how can you go wrong?

For Summer, I love galvanized metal, burlap and linen tablecloths and runners, retro touches and graphic prints! Here are some of my favorite pieces for outdoor dining. 

Party tub $24


12 pc set $49



Flatware set of 12 $24



Fringed Burlap Tablecloths



Metal Hurricanes $16-$50



Melamine Dinnerware $11



Soda Fountain Glasses $3.95

Have a great summer!

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An Exotic Table Designed By Michele Safra In Honor of Mario Buatta at the Metropolitan Club

parties, rosh hashanah table setting ideas

An Exotic Table Designed By Michele Safra In Honor of Mario Buatta at the Metropolitan Club

No Comments 25 May 2011

Thank you Michele Safra for sending in this gorgeous and exotic table designed in honor of Mario Buatta! Michele, a native of Milan, was greatly influenced by her mother, an interior designer who fashioned homes in  in Paris, Brussels, Geneva and Monte Carlo. Michele  later earned her degree from the New York School of Interior Design and soon founded her company, Michele Safra Interiors.

An Exotic Table designed by Michele Safra in honor of Mario Buatta at the Metropolitan Club in NYC

“The New York School of Interior Design (NYSID), the beneficiary of the AVENUE SHOWS Antiques and Art at the Armory, held an Opening Night Gala Dinner at the Metropolitan Club honoring Mario Buatta on March 9, 2011. For this special event, NYSID granted us the opportunity to design one table inspired by elements of Mario Buatta’s designs.

As our theme we chose: “Prince of Chintz Mario Buatta loves Chinoiserie”.

Mario Buatta, dubbed the “Prince of Chintz” repeatedly uses Chinoiserie in his decorations, be it in screens, pieces of furniture or objects. Our fabric for the overlay of the tablecloth is chintz in a charcoal color. The original source for its design is a Chinoiserie toile printed in France CA. 1786.

Our choice of color was influenced by one of Mario Buatta’s sentences: ” People are often afraid to go dark, but once we have once we have pushed them to the other side they never regret it.”

To offset the charcoal we placed and underlay gold silk and two important Ormolu Empire candelabras. A pair of 18th century Dutch tole chestnut urns of japanned with gilt decoration of flowers and foliage on a black ground all contribute to the Chinoiserie theme.

A striking arrangement of orange Fritillaria Imperials and Orchids Oncydium mini all from Japan were woven together with corail Fire Cracker from Holland. This added vivid color, vibrancy, and a touch of exoticism”

Michele Safra




More about Michele…

A native of Milan, Michele Safra was virtually swaddled in Fortuny and Dupioni silks at birth, thanks to her mother, an interior designer.  Branded as the brainy one in the family, young Michele was pushed to become a financial advisor.  But, even as she studied voraciously and excelled in the world of numbers, Michele was busy absorbing the world of beauty, learning how to fashion homes in Paris, Brussels, Geneva and Monte Carlo at her mother’s side.  Even though her financial career was on the fast track, Michele heard the irresistible call of her artistic muse.  Throwing caution to the wind, she dared to follow in her mother’s footsteps.  She turned her sights to design, earning her degree from the New York School of Interior Design and soon founding her company, Michele Safra Interiors.

Michele’s artistic roots, global upbringing, and financial expertise give her a distinctive blend of creative, cultural and business sense that’s not often found in the design world.  An allied member of ASID, Michele has developed an international clientele for both residential and commercial projects. When she isn’t scouring European flea markets and exclusive showrooms, she can be found doting on her family in New York City. With a multicultural background and a flair for the eclectic, contemporary, and timeless, Michele Safra is dedicated to helping clients create beautiful spaces that resonate with their own unique spirit.


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Quinoa with Corn, Black Beans and Edamame

kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Quinoa with Corn, Black Beans and Edamame

1 Comment 25 May 2011

Recently, my friend Esther Saada and her sister Sarah Maleh made a gorgeous surprise party for their sister very special sister Debbie Gindi. They invited several of Debbi’s friends, and I was honored receive an invitation. On the lunch menu was quinoa with corn, black beans and edamame. It was SO pretty and delicious that Esther graciously sent in the recipe. Thanks Esther!!!

Quinoa Recipe:

  • 1 bag organic quinoa
  • 1 bunch scallions
  • 1/2 bunch parsley
  • 1 red pepper
  • 1 can corn
  • 1 can black beans
  • 1/2 bag frozen peeled edamame

Quinoa Recipe Directions:

  • Rinse and boil quinoa as per directions.
  • Strain out the water
  • Chop finely scallions and parsley
  • And red pepper
  • Add corn, add beans
  • Boil edamame

Quinoa Dressing:

  • 1 cup fresh lemon juice
  • 1/4 cup olive oil
  • 3 garlic cloves crushed
  • Cumin
  • Salt
  • Pepper

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