Tag archive for "Condiments"

Arleen’s Secret Family Recipe- Syrian Style Pickled Vegetables

hanukka recipes and tablesettings, healthy body, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah vegetables, shabbat recipes

Arleen’s Secret Family Recipe- Syrian Style Pickled Vegetables

10 Comments 27 March 2014

Syriian STYLE PICKLES, The Jewish Hostess

“Hi Marlene,
We love your site. I thought your followers would appreciate this colorful array of pickled vegetables. My mother gave us this recipe long ago and prided herself on the perfect proportions of water to vinegar to salt. She used to make all of her children a huge mason jar full of peppers every Passover. I now do the same.
Happy holiday and I hope you share this with your followers.
Arleen Morano

Thanks Arleen for sharing your family recipe with us! Marlene

Syrian Style Pickles

Syrian Style Pickles


  • Mason Jar
  • 5 c water
  • 1 c white vinegar
  • 1/2 c kosher salt
  • 18 peppers, sliced
  • celery, sliced into 3 inch sticks or on the diagonal
  • carrots sliced long or on the diagonal
  • lots of garlic cloves
  • 2 cauliflower, sliced with the stem
  • 1 beet for each jar, sliced
  • dill
  • 1 tsp oil


  1. Pile each type of sliced vegetables into separate mason jars layering with garlic.
  2. Top with a sprinkle of dill.
  3. add
  4. 5 c water
  5. 1 c vinegar
  6. 1/2 c kosher salt
  7. Add 1 tsp oil leave out for 1 day, and then put in fridge
  8. For the cauliflower and turnips: Add sliced beets for color and top with dill.
    These pickles take about three to five days to fully develop flavor.

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Olive Oil Roasted Tomatoes and Fennel with White Beans

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, shavuot recipes and ideas

Olive Oil Roasted Tomatoes and Fennel with White Beans

No Comments 06 January 2013

Roasted Tomatoes and Fennel, The Jewish Hostess

Thank you Lauren Jemal for sharing this tasty roasted tomato, fennel, and bean salad. Looks SO good! Can’t wait to try it! Marlene

Olive Oil Roasted Tomatoes and Fennel with White Beans

  • 2 large fennel bulbs with fronds attached
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints grape tomatoes or cherry tomatoes
  • 4 large fresh oregano sprigs
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb in half  to 1/2-inch-wide wedges, leaving some ore attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Recipe Via

Bon Appétit

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Cardamom Citrus Olive Oil Cake with Orange Glaze and Candied Citrus Slices

hanukka recipes and tablesettings, kosher dessert recipes

Cardamom Citrus Olive Oil Cake with Orange Glaze and Candied Citrus Slices

3 Comments 10 August 2012

Lately, olive oil cakes have been all the rage, but little do most of us know, is that Italians have been using olive oil in their moist cakes for centuries. 

 Many chefs use olive oil because it provides a nice richness and an undertone of earthy flavor without all the denseness and greasiness of butter that you would usually use in baking. 

Another difference of an olive oil cake is that it’s not an overly sweet cake, taking the notes from citrus and herbs, in this case cardamom.  Greek, Roman, Egyptian, and Arab cultures loved infusing this spice into their foods and potions because of their aphrodisiac qualities. (So, if you are looking for that extra special Hanukkah gift, you might try serving this Cardamom cake to your hubby ASAP!!!)

Its nice to always add new spices to our cooking and baking menus because of the healing qualities that benefit a varied diet. In this case, cardamom also contains chemicals that appear to treat stomach and intestinal issues, and increase the movement of food through the intestine. Thank you Rachel Harkham of RecipeRachel.com. for sending in this wonderful recipe.

 Make sure to use a high quality extra virgin olive oil to add to the sweeter, stronger flavors of this olive oil cake. 

Cardamom Citrus Olive Oil Cake

by Rachel Harkham at RecipeRachel.com.

When you think of Hanukkah food  you think of Latkes, right? Golden,crisp-fried potato pancakes are perfect holiday food for a cold winter’s night. Lighting the menorah for eight nights aptly commemorates the miracle of  little jar of oil that lit up the menorah in the Temple.  Eating food made or prepared with oil is the best way to celebrate this eight day Festival of Light .  But after a few crispy fried nights when your taste buds are yearning for a different texture and taste, Citrus-Cardamom Olive Oil Cake is just the thing to keep the oil celebration going.  Made with olive oil (non-extra virgin yields moister results), with layers of bright citrus bursts  and warm cardamom spice, this cake tenderly celebrates both flavor and olive oil in every bite.

Cardamom Citrus  Hanukkah Olive Oil Cake

  • 4 eggs
  • 1 cup sugar
  • 3/4 cup olive oil
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Zest of one small lemon (about  1 tablespoon)
  • ½ teaspoon  cardamom
  1. Preheat oven to 350F and spray a round cake pan
  2. Beat together eggs and sugar until pale and fluffy and very thick
  3. Slowly stream olive oil into egg-sugar mixture, beat together on lowest speed .
  4. In separate bowl: whisk together flour, baking powder, salt, zest, and cardamom.
  5. Gently fold wet ingredients into the dry ingredients, being sure to mix completely.
  6. Pour into prepared pan and bake for 30 minutes or until light golden brown and it passes the toothpick test .  After cake has cooled  remove from pan, plate, and pour orange cardamom glaze over top of the cake, allowing glaze to drip lazily down the sides.

Orange Cardamom Glaze

1 ½ c. powdered sugar

1 teaspoon cardamom

1  teaspoon orange zest

4-5 tablespoons fresh orange juice

  1. Mix all ingredients together in bowl until the glaze is thick enough coat the back of your spoon.  Alternately, dilute with 1 tbsp. of OJ at a time if the glaze is too thick.


Candied Citrus Slices

1 cup sugar

2/3 cup water

1 sliced lemon and/or orange cut into ¼ inch  rounds

  1. In a medium saucepan combine the sugar and water.  Bring to a boil and then reduce heat.  Boil gently for 12 -15 minutes or until mixture becomes thick and syrupy, stirring every so often.
  2. Add fruit slices to syrup, stirring to submerge.  Simmer for about five minutes until fruit is tender and slightly shrunken.  Gently remove fruit from syrup and place artfully on top of the cake.  Reserve citrus simple syrup for another use (it’s great for mixed drinks).
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Salmon with Crushed Pistachios and Grated Lemon Peel

hanukka recipes and tablesettings, kosher fish recipes, kosher pareve recipes, kosher recipes

Salmon with Crushed Pistachios and Grated Lemon Peel

2 Comments 06 December 2011

Welcome to another Monday morning with the question of the day- “What’s for dinner???”

This easy salmon dish is healthy and gourmet too! Try adding it to your your Hanuka menu!

Salmon with Crushed Pistachios and Grated Lemon Peel:

  • 4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons finely grated fresh lemon peel
  • Freshly ground black pepper, to taste
  • 2 tablespoons crushed pistachios

1 Preheat the oven to 475°F.
2 Place the salmon in a baking dish. Mix the olive oil, mustard, and lemon peel and spread this mixture evenly over the surface of the fish.
3 Sprinkle with pepper and scatter the nuts evenly on top. Roast for about 15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.

this recipe is by Ronnie Fein 

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Italian Panzanella Salad by Lisa Bailey

kosher bread recipes, kosher dairy recipes, kosher pareve recipes, kosher salad recipes, mothers day recipes, shavuot recipes and ideas

Italian Panzanella Salad by Lisa Bailey

2 Comments 11 July 2011

photo via the passionate cook


Thanks Lisa Bailey for sending in this yummy Shabbat Panzanella salad recipe!

Panzanella salad is  from the cuisine of Tuscany, Italy, who have always made innovative uses for their “leftovers”, including their leftover crusty bread. There are many variations for this delicious Panzanella salad, and I also like this version with basil pesto from  the passionate cook. I also did an extra bit of research and added a Panzanella recipe video from Tribeca Grill.
Enjoy Lisa’s recipe! Try it this Shabbat for lunch.

I’m posting  this kosher recipe Monday, July 11 in honor of Lisa’s new addition to the family! Mabrook!


Hi Marlene,

I love trying new light salads for saturday lunch in the summer . My favorite is bread salad . It’s so colorful and makes a beautiful presentation!


  • One loaf Italian bread ,one day old cut into cubes
  •                   Mozzarella cheese (I like the one from Costco)
  •                   A bunch of fresh basil, chopped
  •                   About 2 dozen sun dried tomatoes  in oil chopped
  •                   About 2 dozen grape tomatoes chopped
  •                    1-2  Avocados cut up
  •                    Juice of 3 lemons
  •                    Extra virgin olive oil
  •                    Balsamic vinegar to taste


Chop all ingredients and mix. You can add the olive oil as desired.
If you would like it to be pareve leave out the cheese .
Hope you enjoy!

Lisa Bailey

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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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