A Shabbat and Holiday Favorite Brick Roast Recipe

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, purim recipes, baskets, and decor, sukkot and rosh hashanah recipes

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A Shabbat and Holiday Favorite Brick Roast Recipe

1 Comment 05 April 2012

“Hi Marlene,

I made this delicious roast recipe this past Shabbat…. my family loved it!! I wanted to share it with you. ENJOY!!”

Beatrice Ashkenazi

 Thank you Beatrice Ashkenazi for your easy secret family favorite holiday and Shabbat brick roast recipe!

TANGY BRICK ROAST

  • One 3 pound brick roast
  • soy sauce (you can use Passover soy sauce)
  • lemon juice
  • garlic powder
  • onion powder
  • paprika
  • vidalia onions
  • garlic

 

  1. Slice two vidalia onions and layer them on top and bottom of  the roast.
  2. Crush garlic over the roast.
  3. Add half a cup of soy sauce, quarter of a cup of lemon juice garlic powder, onion powder, and paprika.
  4. Place the roaster in the oven at 350 degrees and roast about two hours.
  5. Wait for it to cool then slice.
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Join the Rosh Hashanah Jewish Hostess Blogger Party!

sukkot and rosh hashanah recipes

Join the Rosh Hashanah Jewish Hostess Blogger Party!

7 Comments 04 April 2012

 

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Dear Hostesses,

You are all invited to the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! As you may know, Rosh Hashanah, the Jewish New Year is coming up, and Jewish bloggers from all over the world are celebrating with all kinds of twists on traditional Rosh Hashanah foods.
To kick off the celebration, Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to three lucky winners. To enter, comment below wishing all of the Jewish Hostesses worldwide a Happy New Year!.
Giveaway ends 5 am eastern time on September 11th, 2012.

Stop by and check out some of these amazing Rosh Hashanah themed recipes on the following blogs:

Challah and Bread:

Amanda of The Challah Blog made Pomegranate Challah
Shelly of The Kosher Home made Apple, Honey and Pomegranate Challah!
Sides, Salads and Starters: 
Sarah of Food, Words, Photos made Tzimmes (Rosh Hashanah Carrots)
Tali of More Quiche, Please made Roasted Beets and Butternut Squash
Roberta and Lois of Kosher Eye made Simanim Salad
Chanie of Busy In Brooklyn made Pomegranate Coleslaw
Rivki of Life in the Married Lane made Super Salad
Hannah of Cooking Manager made Beets Marinated with Ginger and Garlic
Sina of The Kosher Spoon made Pomegranate, Almond and Raisin Couscous
Hindy of Confident Cook-Hesitant Baker made Warm Roasted Beets with Farro
Sarah of Kosher Street made Sweet Potato Apple Tzimmes
Main Dishes:
Jessie of Taste made Smoked Salmon
Samantha of The Little Ferraro Kitchen made Chicken with Dates
Michele of Kosher Treif Cooking made Coconut Chicken Strips with two dipping sauces
Melinda of Kitchen Tested made Key Lime Glazed Duck
Stephanie and Jessica of The Kosher Foodies made Chicken Braised in Pomegranate
Liz of The Lemon Bowl made Beef Brisket
Estee of Anyone Interested? made Easy Breazy 5 Minute Brisket
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Miriam of Overtime Cook made Mini Apples and Honey Tarts
Laura of Pragmatic Attic made Fresh Ginger Honey Cake
Susan of The Girl in the Little Red Kitchen made Honey Caramel Apple Galette
Amy of What Jew Wanna Eat made an Apple and Honey Cocktail
Nick of The Baking Process made Apple and Date Honey Squares
Lisa of The Monday Morning Cooking Club made Honey Chiffon Cake and Traditional Honey Cake
Leah of Cook Kosher made Pomegranate Ice Cream
Nossi of The Kosher Gastronome made Non-dairy Key Lime Cheesecake Bar with Key Lime Caramel

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Two Hearty Easy Ratatouille Recipes- Weeknight or Holiday

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, Passover Recipes

Two Hearty Easy Ratatouille Recipes- Weeknight or Holiday

No Comments 03 April 2012

I love using fresh ingredients on Passover. I personally prefer it over trying to concoct new recipes with matzo farfel. Although many Jewish families don’t eat rice on Passover, ratatouille is equally delicious heaped on top of a matzo cracker as a side dish to any meal. These two delicious pareve ratatouille recipes are hearty and work well with a dairy or meat meal. Enjoy!

I love using fresh ingredients on Passover. I personally prefer it over trying to concoct new recipes with matzo farfel. Although many Jewish families don’t eat rice on Passover, ratatouille is equally delicious heaped on top of a matzo cracker as a side dish to any meal. These two delicious pareve ratatouille recipes are hearty and work well with a dairy or meat meal. Enjoy!

Skillet Sauteed Ratatouille

Yield 4 to 6 servings

Time 30 minutes

Mark Bittman’s Ratatouille
Ingredients:
  • 1 large or 2 medium eggplants
  • 1/3 to 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 medium zucchini, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon minced garlic
  • 2 medium tomatoes (or 3 canned plum tomatoes, drained), roughly chopped
  • 1/2 cup minced fresh parsley or basil leaves, for garnish.

Method

  • 1. Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large, soft or especially seedy, sprinkle the cubes with salt, put in a colander and let sit for 30 to 60 minutes. Rinse, drain and pat dry.
  • 2. Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.
  • 3. Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.

Roasted Ratatouille

by Epicurious:

  •  bulb fennel, stalks discarded
  • 3 red bell peppers, pierced with tip of knife
  • 3 yellow bell peppers, pierced with tip of knife
  • 2 medium zucchini, quartered
  • 1 medium eggplant, quartered
  • About 1/2 cup extra-virgin olive oil
  • 1 head garlic
  • 2 cups tomato sauce
  • 1 tablespoon fresh basil, chopped
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh marjoram, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar

How to:

Preheat oven to 350°F.In large saucepan over moderately high heat, bring 2 quarts salted water to boil. Add fennel and boil until tender, about 10 minutes.Meanwhile, rub red and yellow peppers, zucchini, and eggplant with olive oil and transfer to large baking sheet. Cut off top 1/2 inch from garlic head. Wrap in foil and transfer to baking sheet alongside vegetables.When fennel is tender, use tongs to transfer to sheet and rub with oil. Roast vegetables, turning occasionally, until tender and slightly browned, 30 to 40 minutes.Transfer roasted peppers to large bowl and cover with plastic wrap. Let all vegetables stand until cooled slightly, about 10 minutes. Peel and deseed peppers, then finely dice. Remove seeds from zucchini and finely dice. Finely dice eggplant. Core fennel and finely dice.In large saucepan over moderately high heat, combine diced roasted vegetables and tomato sauce. Squeeze garlic from skins into pan. Simmer mixture, uncovered, stirring occasionally, until thickened with very little liquid remaining, about 10 minutes.Stir in basil, thyme, marjoram, salt, pepper, balsamic vinegar, and remaining 1/4 cup olive oil. Serve immediately.

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