Turkey Schnitzel with Gravy by Laura Frankel

kosher meat recipes, kosher recipes, kosher thanksgiving recipes

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Turkey Schnitzel with Gravy by Laura Frankel

No Comments 08 September 2011

Turkey Schnitzel

“Don’t want to baby-sit a whole turkey? Try a crispy-savory schnitzel. I love quick-easy to make schnitzels. I often make them out of the obligatory chicken and veal. Then, I got crazy one day and made duck schnitzel and it was a hit. See my first cookbook  Jewish Cooking For All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day
(John Wiley and Sons). So, why not turkey? Fast, easy crunchy and no troubling leftovers. I love it!”

Laura Frankel

Serves 4

  • 1 2-pound turkey breast or 4 turkey cutlets
  • 2 eggs, lightly beaten
  • ½ cup of flour
  • 1 cup panko style bread crumbs
  • 3 tablespoons chopped flatleaf parsley
  • 1 tablespoon chopped fresh thyme
  • 3-4 fresh sage leaves, chopped
  • zest of 1 orange
  • Olive oil
  • Salt and pepper

1.Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or pieces, between 2 sheets of plastic, as thinly as possible. (Very cathartic before a family gathering!)

2.Place the eggs in a shallow pan

3.Place the flour in a separate shallow pan

4.Place the remaining ingredients in a separate shallow pan combined.

5.Place a medium sauté pan coated with olive oil over medium high heat.

6.Season the turkey pieces with salt and pepper, Place a piece of turkey in the flour. Coat the turkey with egg thoroughly. Place the turkey in the egg. Finally place the turkey in the seasoned bread crumbs.

7.Place the breaded turkey in the heated pan and cook until the breads crumbs are browned. Turn and brown on the other side. Transfer the browned turkey to a parchment lined baking dish. Continue with the remaining pieces. This step can be done one day ahead of serving. You can store the browned turkey in the refrigerator over night.

8.Before serving, place the turkey in a preheated oven at 350 and roast the turkey until it is cooked through (about 12 minutes).

Quick Pan Sauce

Can’t eat turkey without gravy? Me neither! Don’t let the absence of a whole bird stop you. Whisk this quick pan sauce together and no one will be the wiser.

  • 1 cup sliced mushrooms
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons flour
  • Bouquet garni* of parsley stems, thyme sprigs, sage leaves, bay leaf
  • 1 cup chicken stock
  • 1 cup white wine

1.In the same pan that you browned the turkey, add 2 tablespoons of olive oil to the pan over medium heat. Saute the mushrooms until they are browned and crispy. Add shallots and garlic and allow them to gently sweat until they are very limp and fragrant (about 5 minutes). Add the flour and whisk to coat the shallots.

2.Add the white wine and chicken stock. Add the bouquet garni and simmer over medium low heat until the mixture is thick and creamy.

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Panzanella on a Stick- Great For a Holiday Dairy Lunch!

kosher cookbooks, kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Panzanella on a Stick- Great For a Holiday Dairy Lunch!

No Comments 07 September 2011

 

 

Don’t let the summer end! Check out these affordable cool “recipes on a stick”  by blogger  Matt Armendariz. in his new book On a Stick!

Though not all of his recipes are kosher, you can get some great entertaining inspiration for about $11. Great ideas for sticks include using sugarcane, rosemary,

popsicle and bamboo sticks to skewer your gourmet chunks.

 Pick on Us has a great selection of  wooden sticks!

Bio and Chic is another cool resource for eco-friendly  skewers and entertaining!

 

Panzanella on a Stick:

Serves four

Ingredients:

For Salad Sticks

  • 12 cocktail picks
  • 1 loaf French bread, cut into 24 (1-inch) cubes
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • Pinch of black pepper
  • 24 cherry tomatoes
  • 24 small fresh mozzarella balls (ciliegine)
  • 24 basil leaves
  • 1 English cucumber, sliced into 1-inch pieces, then quartered

For Sherry Vinaigrette:

  • ¼ c. sherry vinegar
  • ¾ c. extra virgin olive oil
  • ½ shallot, finely chopped
  • 1½ tsp. stone-ground mustard
  • Pinch of sea salt

1. Preheat oven to 350°.

2. Toss bread with oil, garlic powder, salt, and pepper. Spread pieces in a single layer on a baking sheet and bake 10 minutes, turning halfway through.

3. To make the vinaigrette, whisk all dressing ingredients in a small bowl until fully incorporated. Season with salt as needed.

4. Thread 2 pieces of bread, 2 tomatoes, 2 pieces of cucumber, 2 mozzarella balls, and 2 basil leaves onto each cocktail pick. Just before serving, drizzle liberally with vinaigrette.

recipe via Daily Candy

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Asian Style Gefilte Fish Nori Rolls

kosher fish recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas, sukkot and rosh hashanah recipes

Asian Style Gefilte Fish Nori Rolls

1 Comment 07 September 2011

When Sara Katsen sent in a picture of her Shabbat table with a picture of her sushi gefilte fish rolls, I was inundated with a ton of emails asking for her delicious recipe. Being a Sephardic housewife, I generally don’t serve gefilte fish, although come to think of it, whenever my  husband makes a trip to the kosher supermarket, he frequently comes home with a nasty looking bunch of gefiltes floating in a jar. Sara’s recipe looks much more appealing to me!
For those of you who don’t know what gefilte fish is,  it’s a loaf of chopped up fish, usually white-fleshed freshwater fish such as carp or pike. The chopped fish is generally mixed with onions, carrots and parsley. Eggs and matzah meal hold the mixture together. Try this kosher recipe as a beautiful appetizer for Rosh Hashanah!  Thank you Sara! Marlene
Dear Marlene,
Here is the recipe for my sushi gefilte fish:  
  • 4 nori (seaweed) sheets
  •  1 frozen roll of gefilte fish
  •   2-3 carrots (peeled and cut into matchstick shapes)
  1. Cook the carrots in water until they are soft but crisp (about 10 minutes)
  2. Defrost the roll of gefilte fish
  3. Place a nori sheet on some waxed paper and spread 1/4 of the fish on it
  4. Place a row of the cooked carrots at the beginning of the fish covered nori  sheet using enough carrots to make a colorful center
  5. Using the waxed paper to help you roll, make a tight roll.
  6. Repeat these steps for the remaining ingredients.
  7. Bake uncovered at 350′ for 25 minutes.
  8. Remove from oven and allow to cool, then place in refrigerator until it becomes firm.
  9. To serve: Slice the rolls into 1″ pieces with a serrated knife.
  10. Serve with a portion of either horseradish, soy sauce, wasabi sauce, or a dip of your choosing.
 Orange colored sauce  to top off gefilte fish rolls:  
  • 1 very large onion
  • 4 med.-large carrots
  •  3 Tblsp. sugar
  •  salt-use according to your taste
  •   1 1/2 cups water
Simmer all ingredients until soft (about 1/2 hour).  Let cool a little and place solids in a processor.  Add a little of the liquid at a time while processing until the sauce in quite thick but loose.  Spoon some sauce on a plate and place sushi slices on top.
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Frieda’s Barbecued Brick Roast

kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

Frieda’s Barbecued Brick Roast

No Comments 07 September 2011

My sister Frieda is a gourmet cook and its a treat to be able to share one of her holiday recipes:

The Day Before:

Marinate a brick roast in:

  • olive oil
  • fresh crushed garlic
  • salt, pepper
  • fresh thyme

The Next Day:

  1. Place brick roast on low flame on the barbeque
  2. Turn every 10 minutes so roast doesn’t burn.
  3. Leave on barbeque for about an hour .
  4. Take off BBQ and let cool.
  5. Slice rare.

Make Gravy:

  1. saute shallots
  2. add fresh crushed garlic
  3. add sliced mushrooms
  4. add salt, pepper,
  5. add chicken stock
  6. add water
  7. add leftover  dry red wine from the fridge.
  8. cook for half hour till reduced to a gravy .
  9. Strain and remove solids.
  • Place rare sliced roast in a roaster and pour gravy on top.
  • Cook another hour and a half.
  • Saute mushrooms in garlic and serve on top of roast.
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    Stuffed Eggplant Skins Roasted with Chicken and Eggplant Slices

    kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah chicken recipes, shavuot recipes and ideas, sukkot and rosh hashanah recipes

    Stuffed Eggplant Skins Roasted with Chicken and Eggplant Slices

    2 Comments 06 September 2011

    This recipe for Syrian stuffed eggplant skins, chicken, and eggplant is a favorite of mine, and there is never a piece of eggplant or chicken left in the tin by the Monday night after Shabbat.  Its perfect for a large crowd because you can fit so many chicken pieces,specha,and baked eggplant slices in one large roasting pan. Just by looking at these pictures I can really almost smell the succulent eggplant roasting with the spiced chicken!!! I’m really not kidding!!
    I’m sure that many Syrian Jewish housewives have their own technique for making this Shabbat dish. Please comment below if you have a different variation!
    Ingredients:
    • 3 packs of dried eggplant skins available at most Syrian markets here in Brooklyn, NY.
    Ingredients for this kosher recipe:
    • 2 lbs of chop meat. mixed with allspice, cinnamon, salt, 2/3 cup arborio rice, and 1/2 cup water.
    • 2 packs of chicken cut into 8 or 10. (The chicken tastes better with the skin on but honestly, I hate cleaning chickens so I tell the butcher to remove the skin for me.)
    • 2 eggplants sliced (white eggplants are sweeter)
    Open up the little packs of dried eggplant and place in a pot with water. Boil 2-3 minutes to soften.
    Make the hashu (filling) mixture above: 2 pounds lean chop meat mixed with 2/3 cup of arborio rice, mixed with a small palmful each of allspice, salt, and cinnamon. Add 1/4 to 1/2 cup of water and mix very, very well. (I use kitchen gloves)
    Stuff each eggplant pocket with the hashu filling.If you have extra meat you can make “hashu balls” into torpedo shapes and freeze for a later date to throw into any chicken or “peas and hashu” recipe.
    1. Place sliced eggplants on a parchment lined sheet pan and brush lightly with safflower oil.
    2. Bake for 25 minutes until similar to the picture above.
    3. Pour oil  0nto bottom of  a large roaster to coat.
    4. Place chicken pieces into pan.
    5. Sprinkle some garlic salt, salt, paprika, and allspice on top of chicken.
    6. Layer with eggplant slices.
    7. Top with stuffed specha (dried eggplant skins). You can place some more eggplant slices on top of  specha.
    8. Drizzle with more safflower oil.
    9. Drizzle about 3/4 cup of water around edge of ingredients in the roaster to ensure it doesnt dry out. If you are using chicken without skin, then add some extra water.
    10. Bake at 350 degrees for A VERY LONG TIME!. (about 3-4 hours maybe more!) Keep checking until chicken is roasted and the specha is nice and dried and eggplant is melted over the chicken. If it seems watery, you may uncover and roast for an extra half hour. Enjoy and let me know how your chicken with specha comes out!!!

    Just click HERE to get weekly discounts to your favorite stores and the best gourmet recipes in town!

     

     

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    Prime Rib Roast with a Mustard-Herb Crust

    kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

    Prime Rib Roast with a Mustard-Herb Crust

    1 Comment 04 September 2011

    This  recipe was a proven winner from our archives!

    Ingredients:

    1 (6-7 lbs) rib roast

    4 large garlic cloves, chopped

    3/4 teaspoon kosher salt

    1/4 cup fresh rosemary, chopped

    1/4 teaspoon black pepper

    3 Tablespoons dijon mustard

    3 teaspoons balsamic vinegar

    4 Tablespoons extra virgin olive oil

    Preheat oven to 450 degrees

    Place roast bone side down in roaster.

    Mash garlic and salt together, and then stir in all other ingredients.

    Smear the mixture over the meaty part of the roast (not the bones).

    Place in oven and roast for 20 minutes. Reduce heat to 350 for 1 hour and 15 minutes (10 minutes more for medium).

    Remove from oven and let stand 10 minutes. Carve with meaty side down. Expect two sliced from each rib- one with bone and one without.

    Recipe courtesy of Prime Cut Butcher,431 Avenue U, Brooklyn, NY 11223;

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    Artichoke Caponata for a Holiday Lunch Appetizer

    hanukka recipes and tablesettings, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah pasta, salads, and lunch ideas, sukkot and rosh hashanah recipes

    Artichoke Caponata for a Holiday Lunch Appetizer

    No Comments 03 September 2011

    Kosher Recipe: Artichoke Caponata

    Caponata di Carciofi (Caponata of Artichoke), Courtesy of Chef Laura Frankel, author of Jewish Cooking for All Seasons

    This caponata does not have the usual tomatoes and eggplant. Caponata is a relish of vegetables and can really include anything in season. This version is a concoction of early spring and late winter vegetables. I serve it with roasted chicken, duck and even fish. It adds springtime flair to any table and for Passover we drizzle our matzah with olive oil and herbs and then dollop some of this caponata on top of it for a crunchy snack.

    Yields about 2 cups

    RECIPE INGREDIENTS

    1 pound baby artichokes or frozen artichoke hearts

    1 fennel bulb-julienne (save fronds for garnish)

    2 leeks-white parts only, chopped

    3 cloves garlic

    1 tablespoon tomato paste

    ½ cup white wine

    ½ cup golden raisins (optional)

    ¼ cup pine-nuts

    ¼ cup fresh mint-torn or cut into thin strips (chiffonade)

    ½ cup chopped fresh flat-leaf parsley

    2 tablespoons chopped fresh thyme-

    Olive oil

    Salt and pepper

    Kosher Recipe

    Directions cont’d
    1. To clean the artichokes, use a paring knife to cut the outside leaves free from the body of the vegetable. Continue turning your knife around the artichoke until you have an equal amount of green leaves with yellow tops. Be sure to leave the stem intact. You can peel some of the tough green fibers from the outside. The stem gives the artichoke a pretty shape! Cut the artichoke in half lengthwise and scoop out the choke (if any) with a melon baller. Place the artichoke pieces in a bowl of cold water with lemon juice squeezed into it to keep the artichokes from turning dark.
    2. Place a large sauté pan over medium high heat and coat the bottom lightly with olive oil. Add the fennel pieces and leeks. Sauté the vegetables until they are lightly browned and have softened. Add the garlic, tomato paste raisins and white wine. Stir together.
    3. Transfer the mixture to the insert for the slow cooker. Cover and cook on high for 3 hours.
    4. Place a small sauté pan over medium heat and add the pine-nuts. Toast the pine-nuts until they are lightly browned. Watch them carefully as then can burn quickly.
    5. Add the pine nuts, artichokes and fresh herbs to the mixture to the mixture. Salt and pepper to taste. Cover and continue cooking for an additional on HIGH.
    6. Serve the caponata warm or cold. The caponata can be made three days before serving and stored covered in the refrigerator.

    More Kosher Recipes

    Check out Chef Laura Frankel’s site for more fabulous kosher recipes.

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    10 Gorgeous Shabbat Tables Sent In by our Fabulous Jewish Hostesses!

    shabbat table settings

    10 Gorgeous Shabbat Tables Sent In by our Fabulous Jewish Hostesses!

    3 Comments 02 September 2011

    (PLEASE “Like” this post!!)

    Thank you to all of my Jewish Hostesses for sharing your Shabbat tables with other Jewish hostesses all over the world! 

    Each table is an expression of the unique flair that you all have. By creating a Shabbat table that is truly your own, you are creating memories for your children that will be treasured for years to come. Ladies! Keep the pictures coming! Send them to marlene@thejewishhostess.com and be featured on The Jewish Hostess!

    As a special thanks to my Jewish Hostesses- this week I will be sending the women who submitted Shabbat pics for this post, a free Jewish Hostess apron!

    p.s- Check out MY Shabbat table HERE!!!

    Shabbat Shalom! Marlene

    1- “Hi Marlene, I love using accessories from nature for my Shabbat table.

    My table has a classic white pintuck tablecloth, with coral and seashells scattered in the center. The challah cover has pink  roses.’

    Jennifer Srour

    2-”Hi Marlene,
    Here is a picture of my shabbat table. I made challah napkin rings (inspired from one of the Susie Fishbein cookbooks) and bought some bright colored flowers.”
    Michelle Dayan

    3- “Hi Marlene,

    I live in Baltimore, Maryland and really enjoy your website. The name of my business is Swirl. I specialize in creating handmade, beaded serving utensils and giftware. My creations are sold both in the retail market as well as the wholesale sector. Have a look at my website when you get a chance: www.swirlgifts.com
    The look I am going for with this poolside Shabbat setting is along the lines of casual elegance.
    Among the colorful pieces I design and have included for this shoot:

    • Challah Knife
    • Pewter Kiddush Cup
    • Shot Kiddush Cups
    • Wine Pourer decorated with summer flowers
    • Wine Goblets
    • Salt and Pepper Shakers
    • Challah Basket
    • Ice Bucket
    • Water Pitcher
    • Spreader and Spoons

    The assorted colors make for a beautiful summer shabbat afternoon.
    I hope you enjoy the look.
    Shabbat Shalom.”
    Linda Lebovic
    www.swirlgifts.com

     

    4-” Hi Marlene, Here is a picture of my mom’s Shabbat table! Frieda”

    -

    5-  ”Hi Marlene, My kids got way too excited when they heard me talking about this ’contest’ – they insisted on creating the table with me…so we ended up with a summery kidcrafty shabbat table…which absolutely applies to us, lol! I did not put place settings out yet, since it’s outside :) You get our ‘centerpiece’ with our summer decorations and ritual items. My three year old made the kiddush cup, my six year old made the challah cover and painted the ‘tea set’ from which we used two cups as candlesticks, I made the seashell box a few years ago, and my eight year old says he thinks he needs a new apron ;)”

    Lyn Anne Cutler

    6- “Hi Marlene- this picture is the first course at a Friday night Shabbos table.  The sushi was made with gefilte fish from a ready made roll.  It looked lovely on the table and made a beautiful presentation.” Sara Katsen

    Get this Gefilte Fish Nori Roll Recipe HERE

    7- “Hi Marlene, this is my daughter’s first Shabbat in their home in Florida.”

    Victoria Arnold

    8- Hi
    I love your web site!
    I’ve attached my Shabbat table pictures, but I must confess that I am a simple hostess and these pics were taken after a minor flood & BIG MESS.
    Keep up the good work!
    Tamara Moser

     

    9- Here’s a first-ever  Shabbat table set  for the Gindi family!!!  by  Ruthie Tawil!

    p.s. Ruthie also cooked her first-ever delicious authentic Allepian Syrian meal for her parents and brothers!!

    Great job- Ruthie!!

    10- And last but not least- Another unique  Shabbat table by Shelly Anteby . Give Shelly a hand for always creating a brand new Shabbat table setting every week!

    Check out her Facebook page for weekly sample sales in NYC!!

     

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