Tag archive for "food network"

Creme Brulee French Toast for Mother’s Day

kosher dairy recipes, kosher recipes, mothers day recipes

Creme Brulee French Toast for Mother’s Day

No Comments 28 April 2012

This recipe is a classic Mother’s Day recipe straight from bread heaven. There will not be a morsel left. Its great for company because it needs to be done the day before to chill in the fridge.

Serves 6-8 people, Dairy

Ingredients:

  • Challah bread cut into 1 inch thick slices, trimming crust
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 Tablespoons corn syrup
  • 5 large eggs
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. salt
  • Powdered Sugar for garnish
  • Large Pyrex or oven to table baking dish

Directions:

In a small saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth, and pour into a 13 by 9 by 2-inch baking dish.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, heavy cream, milk, vanilla,  and salt until combined well and pour evenly over bread. Tightly cover the dish and chill bread mixture in refrigerator  at least 8 hours and up to 1 day.

Preheat oven to 350 degrees  and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are  golden, 30 to 40 minutes.

Recipe adapted from The Food Network

Subscribe Now!

CLICK and Sign up for our free newsletter!

Enhanced by Zemanta
Sun Dried Tomato Pesto- Six Ingredients

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

Sun Dried Tomato Pesto- Six Ingredients

No Comments 10 November 2010

Six Ingredients for the New Bride (or tired mom):

My family is not loving  regular pesto made with basil, so I decided to try this recipe by Giada.

Kids and adults loved it this past Shabbat lunch, including my one year old nephew,  who literally – practically,  devoured his plate.

Sun Dried Tomato Pesto by Giada De Laurentiis

  • 12 ounces penne pasta
  • 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
  • 2 garlic cloves
  • Salt and freshly ground black pepper
  • 1 cup (packed) fresh basil leaves OR 1/4 cup of prepared basil pesto
  • 1/2 cup freshly grated Parmesan
  • toasted pine nuts (optional)

Directions for this Kosher Recipe

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2  cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper,pine nuts(optional) to taste, and basil  or pre-made pesto in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan, or omit to make it pareve.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve with toasted pine nuts on top.

adapted from Food Network


Enhanced by Zemanta
Paula Deen’s Asparagus Rolled in Phyllo-Video

kosher appetizer recipes, kosher recipes, kosher vegetable recipes

Paula Deen’s Asparagus Rolled in Phyllo-Video

No Comments 05 October 2010

This gorgeous appetizer is quick and  easy for  a weeknight dinner and even more gourmet for special guests.

Phyllo dough is sprinkled with parmesan cheese and rolled with fresh asparagus. Bake at 350 degrees for 15 minutes and- presto, you’re done!

If you are on a Blackberry or I-phone, then head on over to a computer and watch this video. It’s worth it!

    Giada’s Egg White Frittata with Lox and Spinach

    kosher pareve recipes, kosher recipes, kosher vegetable recipes, shavuot recipes and ideas

    Giada’s Egg White Frittata with Lox and Spinach

    3 Comments 12 February 2010

    To all of my Jewish Hostess readers! Meet Lucy Blatter a new mom and kosher foodie. She loves to blog and will contribute to our medley of kosher recipes on the site. I’m craving this egg white frittata and thinking of buying a frittata pan from HERE. Enjoy!

    Marlene M.

    “Welcome! As a  Jewish mom and full-time writer, I have my hands pretty full. So I’m always scouring the Web and my enormous collection of cookbooks for straightforward recipes that don’t require too many ingredients or too many steps. Oh, and they get extra points if they actually taste good.

    Follow along as I recreate recipes from some of the biggest names in the foodie world. You should know in advance that I rarely find a recipe I can’t make easier (I’m the queen of shortcuts– Rachael Ray eat your heart out!)

    I suspect that some will be great, and some not so much. Either way, it should be a fun ride. Here’s to discovering some great, new (and easy!) dishes.”

    -Lucy

    Giada de Laurentiis‘ Egg White Frittata with Lox and Arugula (or, in my case, spinach)

    This recipe is really, really easy. If I hadn’t been photographing the steps, I think the whole thing would have taken about 20 minutes. I made a couple of substitutions (as usual), and it still came out good. In the future, I might use fresh, roasted salmon instead of smoked salmon, but the smoked salmon definitely upped the easiness factor.

    Note: The recipe says it serves 4-6 people. I don’t know, Giada must have a really small appetite, because my husband and I polished it off between the two of us. That’s either the sign of a good recipe, or that we’re pigs. I think both are true.

    Oh, and another note: This frittata can be served at room temperature, which makes it perfect for a dairy shabbat lunch.

    ———-

    Here’s how it goes (full kosher recipe is below)

    First, I whisked the room- temperture egg whites. Then I poured in the milk (I substituted 1 percent milk for the cream — this is supposed to be healthy, remember?). Then I added the lox, salt, pepper and lemon zest (did I mention I hate zesting lemons? I wish you could buy ready-zested lemons). But anyway…. So far so good. Easy, easy, easy.

    Next, I heated the garlic and spinach just until the spinach wilted. Why did I use spinach instead of arugula you ask? I wish I could give some impressive answer. But the real answer: FreshDirect (freshdirect.com) was out of arugula.

    Next step was to pour the egg mixture into the skillet, and give it all a quick stir. No tricks there.

    I cooked that for about 4 minutes and threw it in the oven for another 10.

    And then… the finished product!

    Okay, okay, it’s not that beautiful looking. But it was tasty. And served with a simple roasted sweet potato, it was a satisfying, filling and healthy dinner. I’d even make it again soon. What more could we ask for?

    Giada’s frittata recipe (:

    Recipe Ingredients

    8 egg whites, at room temperature

    1/2 cup whipping cream

    6 ounces lox, chopped into 1/2-inch pieces

    1 lemon, zested

    1/2 teaspoon kosher salt

    1/2 teaspoon freshly ground black pepper

    2 tablespoons olive oil

    2 packed cups (2 ounces) arugula

    1 clove garlic, minced

    Directions

    Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

    In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.

    In a 10-inch, ovenproof, nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes.

    Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

    Recipe courtesy of the Food Network

    Enhanced by Zemanta

    Personalize Your Party and Chic Gifts!

    5b1f13324fde11e39934128dfbc5ee3d_8

    Categories

    “Like” us on Facebook!

    © 2016The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®