Tag archive for "Black pepper"

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Green Garlic Caesar Salad with Anchovy Croutons

kosher recipes, kosher salad recipes

Green Garlic Caesar Salad with Anchovy Croutons

No Comments 11 June 2010

This week, the New York Times featured a brand new Caesar salad recipe and I can’t wait to try it. You see, I’m planning on making a Shabbat family lunch this summer in honor of my niece’s Sheva Berachot (the seven celebratory meals that happen after many Jewish weddings), and I would like to taste-test it this week. Anyone out there willing to beat me to it???  Please comment below!!

This recipe sounds like a winner!

read the article written by Melissa Clark, June 4, 2010

Ingredients:

1/2 cup of olive oil

7 anchovy fillets, finely chopped

1 large head green garlic (outer layer, stalk and root end removed) or substitute 3 large garlic cloves, finely chopped

3 ounces crusty day-old bread in 3/4-inch cubes (about 2 cups)

1/8 teaspoon kosher salt, more to taste

1/2 teaspoon ground black pepper

1 tablespoon freshly squeezed lemon juice

1 1/2 teaspoons Dijon mustard

1/2 teaspoon Worcestershire sauce

2 large eggs

2 large or 3 small heads romaine lettuce, separated into leaves and torn into pieces, if desired (about 10 cups)

*3/4 cup Kosher Parmesan cheese, grated.

1. Make croutons: Heat 3 tablespoons oil in a large skillet over medium heat. Add half the anchovies and cook, stirring, until they melt into oil, about 2 minutes. Stir in half the garlic and cook, stirring, until fragrant, about one minute. Add bread cubes, salt and 1/4 teaspoon pepper. Toast, tossing frequently, until croutons are golden and crisp, 3 to 5 minutes.

2. Make dressing: In medium bowl, whisk together remaining garlic and anchovies, plus lemon juice, mustard, Worcestershire and remaining pepper. Slowly whisk in remaining olive oil.

3. Bring a small saucepan of water to a boil. Lower eggs into pan. For nearly raw eggs cook for 90 seconds; for soft boiled, cook for 4 minutes. Rinse eggs under cold water until cool enough to handle.

4. Combine lettuce, cheese and croutons in a large bowl. Add vinaigrette and toss well. Crack eggs into salad, scooping out any whites clinging to shell and toss once more. Add salt to taste.

Yield: 2 to 4 servings.

*To all Sephardic cooks!! Sephardic Halacha rules that we are not allowed to serve fish and cheese in the same dish- so make sure to omit the cheese in this salad- it will still be delicious , it will then be pareve and you can serve it for a meat meal!

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Stir-Fry Brown Rice by Lisa Bailey

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes

Stir-Fry Brown Rice by Lisa Bailey

1 Comment 08 June 2010


Don’t know what to do with leftover brown rice?

This healthy version of stir fry is really an interesting mix of different flavors with curry and ginger.

Ingredients:

2 tablespoons Canola oil

1 small onion chopped

1 tblspn of chopped ginger

¾ cup green beans, cleaned and cut

½ cup Shredded carrots

1 tablespoons curry powder

3 cups of day old cooked brown rice

1 cup of canned chick peas rinsed and drained

1 cup of grape tomatoes halved

2 tablespoons low sodium soy

Blk pepper to taste

Heat skillet add oil, onion and ginger, cooking until yellow (5-10 min.)

Add green beans and carrots, cooking a few minutes. Stir in curry powder and add in brown rice. Cook for 2 minutes combining with vegetables. Add chickpeas, tomatoes, soy sauce and black pepper. Stir fry for one minute and serve.

Lisa Bailey

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Revised Tasty Black Bean Burgers

kosher pareve recipes, kosher recipes

Revised Tasty Black Bean Burgers

2 Comments 20 April 2010

By: Lisa Bailey

Served over a bed of sliced avocado and brown rice, this dish makes a healthy and fat free main course.

They are also pretty  for company  when u make them in a small patty size.

Black Bean burgers

4   cans of black beans, rinsed and drained

4 large scallions chopped

1-2   jalapeno, seeded and chopped

½   teaspoons cumin

1 and ½   cup cooked brown rice (revised)

Salt and pepper

Directions for this Kosher Recipe

In a food processor pulse half the beans with scallions, jalepeno, and cumin.  In a large bowl combine bean puree with rice and remaining beans , season with salt and pepper . Form into patties   small or large (may freeze at this point)

Spray cooking sheet with pam and bake burgers in 450 degree oven 10-12 min (turning once)

Yogurt  Topping (optional)

1 cup plain yogurt

2 tablespoons chopped parsley

1 tablespoon lime juice

Combine all ingredients add salt and pepper to taste and serve with bean burgers



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Chicken with Roasted Fennel by Mark Bittman of the NYT

kosher chicken recipes, kosher meat recipes, kosher recipes

Chicken with Roasted Fennel by Mark Bittman of the NYT

No Comments 25 March 2010

I love Mark Bittmans recipes. When I saw this chicken and fennel recipe featured in his column, I knew it would be a perfect for the holiday , since all of the ingredients are easy to find, and kosher for Passover. Its also doesn’t require too many complicated steps, which is exacty what we DONT need on Passover . Roasted fennel is also one of my favorites. I can’t wait to try it.

reprint from the New York Times :

Roast Chicken With Fennel

Yield 4 servings

Time 40 minutes
Given chicken‘s tendency to become dry during cooking, I’d suggest one of two options: Use all drumsticks and thighs; these will flavor the fennel brilliantly, remain moist even if you overcook them slightly, and give you the crunchiest skin. (If you separate drumstick from thigh at the joint, a simple cut, you’ll also reduce cooking time by about 10 minutes.) Or cut up a whole chicken. If you do this, cut apart the drumsticks and thighs so they cook almost as quickly as the breast pieces. Even then, you may want to remove the breasts early to keep them from drying out.

Ingredients for this Kosher Recipe
  • 1/3 cup extra virgin olive oil, or as needed
  • 2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
  • Salt and freshly ground black pepper
  • 1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
  • Chopped fresh parsley leaves for garnish
  • Lemon wedges
Directions for this Kosher Recipe
  • 1. Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
  • 2. Top fennel with the chicken parts, skin side up. Ideally, you’ll have a layer of fennel pretty much covered by a layer of chicken, but it’s fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
  • 3. The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
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kosher meat recipes, kosher recipes

Kosher Contessa: Rack of Lamb Persillade

No Comments 17 March 2010

The Barefoot Contessa is one of the most talked about chefs nowadays. Her recipes are easy to do, and the end result looks as if you were slaving away in the kitchen. While many of her recipes mix dairy and meat, they can be adapted to fit our kosher lifestyle.

Rack of Lamb Persillade

Adapted from Barefoot in Paris

Persillade refers to a combination of minced fresh parsley and garlic that’s added to a dish near the end of the cooking.

Serves 4

2 racks of Lamb, Frenched

Good Olive Oil

2 teaspoons Kosher Salt

1/2 teaspoon freshly ground black pepper

2 cups loosely packed fresh flat-leaf parsley leaves, rinsed well and dried

1 tablespoon chopped garlic (about 3 cloves)

4 tablespoons (1/2 stick) unsalted margarine, melted

1 cup matzoh meal crumbs

2 teaspoons grated lemon zest (2 lemons)

Directions

Preheat oven to 450 degrees

1. Place both racks of lamb in a roasting pan, fat side up. Rub the tops with the olive oil and sprinkle with the salt and pepper. Roast the lamb for ten minutes.

2. Meanwhile, place the parsley, garlic, and margarine in the bowl of a food processor fitted with the steel blade and process until finely minced. Add the matzoh meal and lemon zest and process for a second until combined. Taste mixture and adjust seasoning if necessary.

3. Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Return immediately to the

oven and roast for another 15-20 minutes.

4. Remove lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.


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