Thanks Arleen for sharing your family recipe with us! Marlene
Tag archive for "Condiments"
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
Thanks Arleen for sharing your family recipe with us! Marlene
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
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
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.
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.
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
Orange Cardamom Glaze
1 ½ c. powdered sugar
1 teaspoon cardamom
1 teaspoon orange zest
4-5 tablespoons fresh orange juice
Candied Citrus Slices
1 cup sugar
2/3 cup water
1 sliced lemon and/or orange cut into ¼ inch rounds
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!
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
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!
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!
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!
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-
Blend in Cuisinart .
This is a great dressing for a dairy lunch. According to Jewish law, the fish (anchovies) are not served with meat.
Place all ingredients in food processor and blend.
Great over roasted vegetables.
adapted from http://www.cookstr.com/
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