3 Unique Shabbat Tables by Shelly Laniado

shabbat table settings

3 Unique Shabbat Tables by Shelly Laniado

1 Comment 07 May 2012

Shelly Laniado is known to be the ultimate Jewish Hostess. I’ve heard that her table decor ideas are never the same, from one Shabbat to the next. Every week her centerpiece, flowers, placemats, table cloth, table runners,linen napkins, and napkin rings, are always a unique surprise. Here’s a peek into Shelly’s dining room- Three weeks in a row! 

Classic elegance!

 Glass chargers from Ikea add another dimension layered beneath a vase with pink lilies.

Botanicals in mini vases.

 Shelly used plexiglass from Ikea as a table runner,  and sprinkled Swarovski crystals across for a sparkly effect. Very pretty!

Syrian style mazza, always served before a Shabbat meal! A favorite for all!

Fish Fillets with Olives and Oregano

kosher fish recipes, kosher pareve recipes, kosher recipes

Fish Fillets with Olives and Oregano

No Comments 07 May 2012

Re-post from 2010- A classic!

A delicious easy weeknight recipe adapted by gourmet kosher cook Raquel Franco from http://www.epicurious.com. Thanks Raquel!

  • 4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 very thin lemon slices
  • 1/2 cup dry white wine
  • 1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz)
  • 1 to 1 1/2 teaspoons fresh lemon juice
  • 2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled
  • Special equipment: a 2 1/2-qt shallow ceramic or glass baking dish
  1. Put oven rack in upper third of oven and preheat oven to 450°F.
  2. Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
  3. Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
  4. Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

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