Tag archive for "Balsamic vinegar"

Prime Rib Roast with a Mustard-Herb Crust

kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket 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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Mixed Green Salad with Beets, Goat Cheese and Walnuts

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

Mixed Green Salad with Beets, Goat Cheese and Walnuts

3 Comments 03 May 2011

This is a perfect spring and summer salad . Light and refreshing and  easy to make.
Serves 6
Ingredients:
  • 4 medium beets (red, golden, or a combination)
  • 1/2 to 3/4 pound salad greens, preferably a mixture of baby spring greens and arugula
  • 1/3 cup walnut pieces, preferably from fresh shelled walnuts
  • 1 ounce goat cheese or feta cheese, crumbled (about 1/3 cup)
  • 2 oranges, slices removed from pith (optional)
  • (watch the video how to slice an orange or grapefruit without the white pith)
  • 1 to 2 tablespoons chopped fresh herbs, such as chives, tarragon, parsley (optional)
Dressing:
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons sherry vinegar or red wine vinegar
  • salt and freshly ground pepper
  • 1 small garlic clove, minced or pressed (optional)
  • 1/2 to 1 teaspoon Dijon mustard, to taste
  • 3 tablespoons walnut oil
  • 4 tablespoons olive oil or plain nonfat yogurt *
                *  if using yogurt, water for thinning out the dressing
                1. Roast the beets. Preheat the oven to 425 degrees F. Cut away the leaves by slicing across the top end, about 1/2 inch above where the stems and root meet (save the leaves for another purpose). Scrub the beets under warm water with a vegetable brush. Place in a baking dish, and add about 1/4 inch of water. Cover and bake 30 minutes to an hour, depending on the size of the beets. Medium-size beets take about 45 minutes, small ones 30, and large ones take an hour. Test for doneness by sticking a knife into a beet. It should slide in easily. Remove from the heat and allow to cool. When the beets are cool, it will be easy to slip their skins off. Skin and cut in half lengthwise, then slice the beets very thin, or cut in small wedges.
                2. If the nuts are not very fresh and just shelled, roast them for 15 minutes in a 350-degree oven, until just toasty. Transfer immediately to a plate or bowl.
                3. Toss the beets with the salad greens, walnut pieces, goat cheese , orange slices, and fresh herbs.
                4. Mix together the vinegars, salt, pepper, and mustard. Whisk in the oils or the walnut oil and yogurt. Taste; if you want the dressing to be a bit more acidic, add another teaspoon of vinegar. Toss with the salad and serve.
                Advance preparation: The cooked beets will keep for several days in the refrigerator. the dressing can be made and the greens washed and dried several hours ahead of serving.

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                Seared Tofu with Red Onion Marmalade

                kosher recipes

                Seared Tofu with Red Onion Marmalade

                1 Comment 06 December 2010

                This recipe was sent in by Paulina Ashkenazi, our culinary school student, whose family raves about this gourmet savory dish.

                By Paulina Ashkenazi

                For the marmalade:

                • 2 pounds red onion thinly sliced (about 4 cups)
                • 3 cups red wine
                • 6 tablespoons red wine vinegar
                • 4 table spoons balsamic vinegar
                • 5 tablespoons honey
                • 4 teaspoons whole black peppercorns
                • 1 teaspoon kosher salt
                • 4 whole cloves (optional)
                • 1 sprig fresh rosemary finely chopped

                In a deep sauté pan combine all the ingredients with 1 cup water, bring to a boil. Reduce heat to medium and simmer sturing a few times until liquid has reduced to a syrupy glaze (about 1 hour). Discard cloves.

                For the tofu

                1 pound extra firm tofu, sliced into 4 slabs

                warm a large nonstick skillet over high heat. Add the tofu to the pan and sprinkle with salt. Cooked until browned on each side(about 3 minutes per side)

                Spoon marmalade over the tofu and serve.

                =

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                Two New Salad Dressing to Spice Up Your Shabbat Lunch

                kosher recipes, kosher salad recipes

                Two New Salad Dressing to Spice Up Your Shabbat Lunch

                No Comments 08 April 2010

                Its so easy to get stuck inside a salad dressing rut. A new dressing on your table will make all the difference on your lunch or dinner salads.Collect different shape and colored bottles. Assort the dressings. Label each dressing and allow your guests to pour  to their own tastes.

                Refreshing Orange and Mint Balsamic Dressing-

                • 1 tsp fresh orange zest
                • 3 tbsp fresh orange juice
                • 2 tbsp olive oil
                • 2 tbsp balsamic vinegar
                • 1 tsp fresh chopped basil
                • 1 tsp fresh chopped mint
                • 1/4 tsp salt or to taste
                • 1 clove garlic crushed (optional)
                • 1/4 cup cold water or to taste – adds volume without the extra oil

                Blend in Cuisinart .


                  Red Wine and Garlic Infused Dressing

                This is a great dressing for a dairy lunch. According to Jewish law, the fish (anchovies) are  not served with meat.

                • 8 anchovy fillets
                • ¼ cup red wine vinegar
                • ¼ cup garlic-infused oil
                • ¾ cup olive oil
                • pepper

                Place all ingredients in food processor and blend.

                Great over roasted vegetables.

                adapted from http://www.cookstr.com/

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