Tag archive for "Garlic"

Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

15 Comments 14 September 2014

 

Portobello Cranberry and Wine Brick Roast for Shabbat/and or your Rosh Hashanah and Jewish Holiday Menu:

This recipe was inspired by The Kosher Palette Cookbook. The recipe is so easy to put together on a Friday morning for Shabbat.  When the sauce ingredients are simmered together, you would never know that there is a can of cranberry sauce in there- but that coupled with the cooking wine gives it unbelievable flavor! I love when an unexpected guest rings the bell on a Friday afternoon and they say how good the house smells!!! When you make this roast- it will be one of those days!!! If you are more of a brisket  roast hostess, please comment below with brisket roast tips for this recipe.

Please let me know how you like it! Marlene

p.s.- I didnt have time to snap a pic of the finished roast before Shabbat started, but I managed to snap a pic as it was sliding into the oven.

Kosher Brick Roast Recipe Ingredients:

  • 1 cup Marsala cooking wine (my sister in law used half Kesser wine and it came out great)
  • 1 cup of Imagine or Passover chicken broth
  • 1 can of whole or jellied cranberry sauce
  • 1/4 cup all purpose flour
  • 1 large onion, sliced
  • 6 garlic cloves chopped
  • 3 sprigs fresh rosemary (my sister in law didn’t have rosemary and it turned out great)
  • One 4 0r 5  lb brick roast
  • 4 portobello mushrooms sliced

Directions for this Shabbat recipe:

  1. Preheat oven to 350 degrees.
  2. Whisk wine, chicken broth, flour, onion, cranberry sauce, in a saucepan and heat on a low flame  until melted and boiling for about 10 minutes.
  3. Rub roast all over with salt, pepper, garlic, and place sliced onion and rosemary on top.
  4. Pour cranberry sauce mixture on top and cover.
  5. Roast for about 1 and one half hours covered and then add half of sliced portobello mushrooms for another half hour.
  6. Cool, slice, and re-heat for 45 minutes to an hour before serving, uncover the last 20 minutes for browning.
  7. Saute the rest of the portobello mushrooms in garlic and top as a garnish before serving.
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Lamb Kebobs with Rosemary Skewers

kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes

Lamb Kebobs with Rosemary Skewers

No Comments 14 September 2014

This dish was a great hit on my Rosh Hashanah table  last year. Its great to throw these on the grill just after the men and kids come home from synagogue Rosh Hashanah or  Sukkot night.

The grilled lamb kebobs threaded with rosemary can be served along side grilled figs.

Don’t over cook them as they get tough and chewy.

Try it!  you will get rave reviews!

Serves 20 people.

Inspired by Mark Bittman.

  • 5 pounds boneless lamb shoulder, cut into chunks
  • 12 fresh figs
  • Rosemary branches
  • 1/2 cup extra virgin olive oil, more or less
  • Salt and freshly ground black pepper to taste
  • One and 1/4 cup freshly squeezed lemon juice
  • 6 cloves garlic, crushed
  • 4 tablespoons minced fresh rosemary.
  1. Marinate lamb chunks with lemon juice, olive oil, salt and pepper,and chopped rosemary.
  2. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot.
  3. Thread lamb chunks with a wood skewer in order to make a hole for the rosemary to slide in easily.
  4. Make  lamb rosemary skewers – using 3 chunks per rosemary skewer.
  5. Thread several rosemary skewers with 3 figs each, that have also beem marinated in lemon oil marinade. You will find that most of the men and kids will go for the lamb and not the figs- but the figs add an elegance to the dish.
  6. Grill, turning skewers as each side browns; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

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Sweet Holiday Tender Brisket with Red Wine

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah roast , lamb, and brisket recipes

Sweet Holiday Tender Brisket with Red Wine

1 Comment 10 September 2014

Here is another kosher recipe to put on to your seder menu.

Brisket, brick roast and minute steak recipes are staples for our Jewish holiday meals. I buy organic brick roast at the Kosher butcher. Hopefully there are less unwanted chemicals and hormones in the beef! This is a quick and easy recipe for Passover.

 

This recipe is courtesy of Gourmet Kosher Cooking

Brisket Recipe Ingredients:

  • 2 medium shallots, minced
  • 2 cloves garlic, minced
  • 4  teaspoons chili powder
  • 4  teaspoons smoked paprika or Hungarian paprika
  • 2  teaspoons ground cinnamon
  • 2  teaspoons oregano
  • 1  teaspoon kosher salt
  • 4  pounds first-cut brisket
  • ¼ cup red wine
  • 1  cup chicken stock
  • 1  14-ounce can diced tomatoes
  • ¼  cup packed dark brown sugar
  • ¼  cup cider vinegar

Directions

  1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
  2. Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
  3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
  4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
  5. Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.


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Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon by Jennifer Abadi

kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah and sukkot recipes, rosh hashanah vegetables, shavuot recipes and ideas

Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon by Jennifer Abadi

No Comments 26 November 2013

Thank you Jennifer Abadi for this fabulous savory bulgur pilaf- perfect for a Thanksgiving menu!

Check out Jennifer’s website www.FistfulofLentils.com.

Bulgur is a healthy ingredient common in foods from Turkey, the Mediterranean and the Middle East. I was really surprised to find out how healthy bulgur really is!

Some of the benefits of eating bulgur include:

  • Lowering the risk of Type 2 diabetes because it contains Magnesium which helps out the insulin in your body.
  • Bulgur’s high fiber content helps against breast cancer.
  • Fiber in bulgur helps protect against gallstones (trust me- gallstones are not a fun thing to have)
  • Bulgur contains an ingredient called Betaine which helps protect against creaky joints and inflammation that some of us may be starting to feel…..
  • Bulgur contains Folate which  helps with mental clarity and memory!!! Now, who wouldn’t want a couple extra crystal clear brain cells that can help us find our keys when we are running out that door….

 

Enjoy this  hearty and healthy new kosher recipe!

Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon

(Yield: Serves 4 to 6 / Makes about 5 cups)
Preparation Time: 1 Hour 15 Minutes
Ingredients:
For Pilaf:
  • 2 cups whole grain bulgur wheat (ground bulgur will become too mushy)
  • 2 to 3 tablespoons extra virgin olive oil or salted butter
  • 1 cup coarsely chopped yellow onions
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 3/4 cup vegetable or chicken stock
  • 1/2 cup ¼-inch cubed butternut squash pieces (cut to about the size of the chickpeas)
  • ¼ cup pre-cooked chickpeas, rinsed and drained
  • ¼ cup sliced chestnuts (pre-roasted and packaged in a jar or can)
For Serving:
  • 1 tablespoon fresh dill, finely chopped
  • 2 teaspoons melted salted margarine or salted butter (optional)
Recipe Procedure:
1. Pour bulgur into a medium sized bowl and cover with cold water. Soak for 30 minutes to 1 hour, then drain. (May also be soaked, drained, and stored in a tight-sealed container in the refrigerator overnight).
2. Heat the oil (or butter) in a heavy large pot for 30 seconds over medium heat. Cook the onions until golden and soft, but not brown, 4 to 5 minutes.
3. Add the garlic and stir. Continue to cook until the onions are brown, about another 10 minutes (be careful not to burn the garlic).
4. Stir in the salt, cinnamon, and allspice, and cook for a minute.
5. Add the drained bulgur and mix well. Gently sauté the grains, mixing constantly over medium heat, about 10 minutes.
6. Add the broth, butternut squash pieces, chickpeas, and chestnut pieces and mix well. Reduce the heat to the lowest setting, cover tightly, and cook just until the butternut squash is soft and bulgur is tender (the grains should have a slightly chewy bite to them), 25 to 30 minutes. (Mix the bulgur wheat every 10 minutes or so, mixing well to ensure that the bottom is not burning and sticking to the pot.)
7. Just before serving, taste and add more salt, if necessary. Serve warm in a glass or ceramic bowl sprinkled with the chopped dill, and melted butter (if desired). Toss at the table, just before serving.
 www.FistfulofLentils.com
©Jennifer Abadi / www.FistfulofLentils.com

 

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Impressive Baby Lamb Chops for Rosh Hashanah

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Impressive Baby Lamb Chops for Rosh Hashanah

3 Comments 14 September 2013

Rosemary and Garlic Baby Lamb Chops

“I got this kosher recipe from a friend of a friend of a friend…Anyhow I made it for my husband and he said it was the best lamb chop he has ever tasted. You will not believe how delicious this simple recipe is until you make it,  so get to the kitchen and start cooking!” Laura Cohen

Serves 4

Ingredients for this Kosher Recipe:

8 Individual Baby Lamb Chops, frenched

Marinade:

1/3 cup Soy Sauce

1/3 cup olive oil

1 1/2 sprigs fresh rosemary

12 garlic cloves

Directions for this Kosher recipe:

Put all the ingredients for the marinade into a blender and pulse until combined. Place lamb chops in a big plastic bag with marinade and refrigerate for at least 2 hours.

Remove lamb chops from bag and discard marinade.

Roast in oven for 30 minutes on 350 degrees.

Serve immediately.

Kitchen Still Life

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Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

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Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

2 Comments 24 December 2012

Don’t miss a single recipe or gorgeous table setting idea! 

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Thank you Frieda Kassin for sharing your gorgeously displayed and gourmet card game with us! SO impressive!!! The wheat berry salad sounds like a winner! I can’t wait to try it! Marlene
“Hi Marlene,
The striped tablecloth was actually custom made. I used the lucite boxes as platters and the lids separately as platters…. Here are some recipes from my card game….”
Frieda Kassin

Recipe for Wheat Berry Salad: (pictured below)

  • Make wheat berry according to package but instead of water use use imagine vegetable stock.
  • Roast 3 cups butternut squash on tray with salt, pepper, garlic powder, and olive oil.
  • Toast 1 cup mixed nuts in pan with olive oil, when done remove from pan and in the same oil sauté 2 shallots or 1 red onion. When translucent add 2-3 cups fresh chopped kale but don’t let it get wilted
  • In serving platter mix all ingredients together. Leave some of the freshly chopped kale and nuts to put on top. Serve at room temperature

The jewish Hostess 4

Quinoa Oreganata

  • Make quinoa according to package using imagine vegetable stock instead of water
  • Chop red onion and colored peppers very fine and add to quinoa once it’s cooled
  • Chop in food processor sundried tomatoes with its oils, kalamata olives and green olives with their oils leaving it still chucky
  • Add it to quinoa
  • Chop some fresh oregano and add it
  • Add salt, pepper and dried oregano
  • Serve cold or room temperature
  • Enjoy!

The Jewish Hostess 2
The Jewish Hostess

The Jewish Hostess 1
Chicken with Pine Nuts in Lettuce Cups

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Chicken with Pine Nuts in Lettuce Cups

2 Comments 22 September 2012

This is a healthy and easy dish adapted from New York’s famous Shun Lee restaurant (who will arrange for kosher banquets by special request btw).

When I’m in the mood for Chinese food but don’t want greasy take-out, I make this for dinner with cold ginger scallion noodles (recipe below), a lighter alternative to those gloppy peanut butter laden noodles.

Throw some frozen egg rolls into the mix and some seasonal stir-fried veggies and you’ve got your own Chinese feast at home.

CHICKEN SOONG
Adapted from Shun Lee restaurant

Serves 4

Chicken:

  • ½ pound boneless, skinless chicken breast, cut into ¼ cubes
  • 2 teaspoons egg white (beat the white until foamy, then measure)
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch

Sauce:

  • 2 tablespoons soy sauce
  • 1 teaspoon rice wine vinegar (or red wine vinegar)
  • 1 tablespoon rice wine or dry sherry
  • 1-2 teaspoons sugar
  • 1 teaspoon water
  • 1/8 – ¼ tsp ground white pepper
  • 1 teaspoon cornstarch
  • 4 celery ribs, finely diced (1 cup)
  • 4 scallions, white and green parts, trimmed and minced (3/4 cup)
  • 3 carrots, finely diced (1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dark sesame oil
  • hoisin sauce (for serving)
  • 1 head iceberg lettuce (for serving)
  • 2 tablespoons toasted pine nuts
  • 1-2 Tablespoons canola (or peanut) oil

1. Core the lettuce and separate into leaves. Pile on a platter and set aside. Prepare a small serving bowl with the hoisin sauce.

2. Place the diced chicken meat in a mixing bowl and add the egg white, salt and cornstarch. Blend well. Refrigerate 30 minutes or longer.

3. Combine the chopped celery, carrots, scallions and garlic. Set aside.

4. In another bowl, combine the soy sauce, vinegar, rice wine or sherry, sugar, water, white pepper and cornstarch and set aside.

5. Heat 1 tablespoon oil in a wok or large non-stick skillet and when it is hot add the chicken; stir constantly to separate the cubes. Cook a few minutes until it turns white and is just cooked through. Remove from pan and set aside.

6. Add 1 teaspoon of sesame oil to the pan and add the celery, carrot and scallion mixture. Cook, stirring, about a minute or two and then add back in the cooked chicken and the sauce, stirring, another minute until the chicken is hot. Add in the pine nuts and remove from heat.

7. Serve the chicken with the lettuce on the side. Let guests help themselves, adding a spoonful or so of the chicken mixture to a lettuce leaf with the hoisin sauce and folding it before eating.

Serve as a first course or part of meal. You can double the recipe for a larger group.

GINGER NOODLE SALAD
Adapted from The Best of Vietnamese and Thai Cooking, by Mai Pham

I love these noodles as a side dish with just scallions and the ginger dressing, but throw in broccoli and red pepper strips for a more complete dish if you wish. The noodles marinate in soy sauce, which give them depth and flavor.

• 1 pound dried chow-mein or lo-mein style noodles or thin whole-wheat spaghetti, cooked until just done, rinsed and drained
• ½ cup soy sauce
• 2-4 green onions, thinly sliced (or more to taste)
• 3 cups broccoli florets, blanched or microwaved (rinsed in cold water & drained)
• ½ red bell pepper, cut into thin strips
• fresh cilantro for garnish (optional)

Dressing:
• 2 tablespoons minced or grated fresh ginger
• 1/3 cup sugar
• 1/3 cup rice wine vinegar
• ¼ – ½ tsp dried chili flakes or to taste (optional)
• 1/3 cup good-quality dark sesame oil

1. Combine the cooked noodles with the soy sauce in a mixing bowl. Refrigerate for at least 2 hours.

2. To make the dressing, place all of the ingredients except the sesame oil in a food processor and blend until creamy. With the motor running, slowly pour in the sesame oil and blend for about 20 seconds (do not overblend or the dressing will turn whitish)

3. To serve, gently toss the noodles with the dressing, adding 3 or 4 tablespoons at a time. The noodles should be evenly coated but not soggy. Add the broccoli, red pepper and green onions and gently toss. Garnish with cilantro if you wish.



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Easy Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

kosher chicken recipes, kosher main dish recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Easy Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

No Comments 25 August 2012

Sarah Harari is know to be a gourmet kosher cook within the Syrian Jewish Community.

I know that any Shabbat recipe from Sarah will go straight onto my Shabbat and Jewish holiday menus!!!

Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

  • 2 cornish hens, cleaned
  • 3/4 c honey
  • 3/4 cup orange juice
  • 4 cloves of garlic, chopped
  •  1 red onion, chopped .
  • 1/2 cup soy sauce
  • salt and pepper.
  1. Place 2 cornish hens in a roaster.
  2. Mix  all ingredients in a measuring cup and mix well with a fork or emulsion blender.
  3. Pour mixture on top of cornish hens.
  4. Marinating overnight is preferable.
  5. Cook uncovered at 350 for an hour or until top is lacquered and juices run clear.
  6. Roast 2 lbs. of peeled and cubed pototoes in a tray with salt, pepper, paprika, garlic salt, and  oil.
  7. Add the roasted potatoes on bottom of the roaster and heat roasted potatoes together with the  roasted cornish hens for about 45 minutes before serving.
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Sweet Maple Chicken for  Rosh Hashanah

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Sweet Maple Chicken for Rosh Hashanah

2 Comments 25 August 2012

Start Planning your  sweet  Jewish New Year menu  now with this Maple sweetened  holiday chicken- a proven winner on the dinner table!

  • 1 cup apple cider or juice
  • ¼ cup maple syrup
  • 2 tbs veg oil
  • 2 tbs soy sauce
  • 2 star anise
  • 1 cinnamon stick
  • 6 unpeeled garlic cloves
  • ½ tsp red hot pepper flakes (optional)
  • 6 chicken thighs
  1. -       In a pitcher or bowl, whisk together apple cider, maple syrup, oil, and soy sauce. Add star anise, cinnamon stick, garlic and hot pepper.
  2. -       In a large freezer bag or bowl, add chicken. Pour the cider mixture over and seal bag or cover bowl. Refrigerate overnight or up to 2 days.
  3. -       Remove marinated mixture from fridge and heat oven to 400 deg. Pour contents of bag or bowl (including liquid) into a large roasting pan. Turn chicken skin side up.
  4. -       Roast chicken  about 1 hour  leaving chicken skin side up until cooked.

by Marie Torgueman

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Esther Mosseri’s Summer Salad with Grilled Summer Squash, Parmesan and Pine Nuts

hanukka recipes and tablesettings, kosher recipes, kosher salad recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas

Esther Mosseri’s Summer Salad with Grilled Summer Squash, Parmesan and Pine Nuts

No Comments 14 August 2012

“Hi Marlene

I made a great grilled ribbon summer squash salad this weekend!

Enjoy!”

Esther Mosseri

  • 6-8 yellow and green summer squash.
  • juice of 2 lemons
  •  1 c olive oil
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh parsley
  • 6 cloves minced garlic
  • Optional-shaved parmesean and toasted pine nuts
  1. Rinse squash and cut off ends then thinly slice into ribbons lengthwise with a mandolin or vegetable peeler .
  2. Toss with 1/3 of the olive oil and and lightly grill on one side 1-2 mins until it has nice grill marks and is a little wilted
  3. Put on a plate or tray to cool, when slightly cooled toss with all remaining ingredients except pine nuts and parmesan and sprinkle those over top .
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Asparagus Pesto by Mark Bittman

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Asparagus Pesto by Mark Bittman

No Comments 09 August 2012

 

 

 

 

 

 

 

 

 

 

Summer entertaining means pulling out pre-made gourmet extras from the freezer, and pesto is usually one of them. Pesto- (meaning paste) is  a no-brainer for pasta, or is great drizzled on sliced  mozarella cheese.  This recipe for asparagus pesto is a fresh twist on pasta-in-tupperware on the beach,  served on veggies as a side dish for barbeque (omit the cheese if serving meat), and as Mark Bittman suggests, you can even spread it on fish.

This recipe is quick in preparation.

Make and freeze in ice cube trays or flatten in baggies in the freezer.

watch the video Here

adapted from the New York Times

RECIPE

Asparagus Pesto

Published: May 7, 2010

Time: 20 minutes

  • Salt
  • 1 pound asparagus, peeled, trimmed, and cut into 2-inch segments
  • 1 clove garlic, or more to taste
  • 1/4 cup pine nuts
  • 1/4 cup olive oil, or more as desired
  • 3/4 cup freshly grated Parmesan cheese
  • Freshly ground black pepper
  • Juice of 1/2 lemon, or to taste.

1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.

2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Yield: 4 to 6 servings (about 1 1/2 cups).

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A Shabbat and Holiday Favorite Brick Roast Recipe

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes

A Shabbat and Holiday Favorite Brick Roast Recipe

1 Comment 05 April 2012

“Hi Marlene,

I made this delicious roast recipe this past Shabbat…. my family loved it!! I wanted to share it with you. ENJOY!!”

Beatrice Ashkenazi

 Thank you Beatrice Ashkenazi for your easy secret family favorite holiday and Shabbat brick roast recipe!

TANGY BRICK ROAST

  • One 3 pound brick roast
  • soy sauce (you can use Passover soy sauce)
  • lemon juice
  • garlic powder
  • onion powder
  • paprika
  • vidalia onions
  • garlic

 

  1. Slice two vidalia onions and layer them on top and bottom of  the roast.
  2. Crush garlic over the roast.
  3. Add half a cup of soy sauce, quarter of a cup of lemon juice garlic powder, onion powder, and paprika.
  4. Place the roaster in the oven at 350 degrees and roast about two hours.
  5. Wait for it to cool then slice.
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Hammentashen Challah for Your Purim Seuda

purim recipes, baskets, and decor

Hammentashen Challah for Your Purim Seuda

2 Comments 06 February 2012

This year, our Purim meal is traditionally a meat one, and its a great time to have the entire family over and join in on a festive meal. This pareve challah recipe is a take on Haman’s triangular hat in which the Purim story of Queen Esther’s trial and tribulation is read to all men women and children on this happy and commemorative Jewish holiday.
Thank you Sara for helping us all out with our Purim menus! Love the variation on the challah recipe- Perfect for our Purim Seuda and so easy to make in advance!
Marlene
“Hi Marlene,
These hamantashen challahs were a big hit at my Purim table so I’d like to share the recipe with you.
Sara Kasten.”
Filling:
  • 5 large onions
  • 6 cloves of garlic
  • 1/4 cup olive oil
  •  salt and pepper to taste
Chop the onion and garlic and saute in the olive oil until a golden brown.  Season with salt and pepper and let cool.
Use your regular challah recipe and when ready to shape, tear off medium pieces of dough and form into balls.  Use a rolling pin  to flatten the dough into a circle making sure it is not rolled too thin.  Spoon 1-2 tablespoons of the onion mixture into the center of the circle.  Pinch 3 sides together and form a triangle shape, but leave enough of an opening in the triangle so that the filling shows through.  Place on your baking sheet with the filled side down so that it will not split open as it rises.  Let the filled dough rise and brush with beaten yolk and sprinkle with sesame seeds.  Bake as usual for a small challah and cool on a wire rack. These may be frozen and reheated in a warm oven for 15 minutes before serving.  Enjoy the challah and the compliments!!
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Braised Veal Stew With Olives and Topped with Gremolata

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher soup recipes, shabbat recipes

Braised Veal Stew With Olives and Topped with Gremolata

No Comments 03 February 2012

When it gets chilly out, all I want to do is eat stew. This braised veal with tomatoes and olives is delicious over wide egg noodles or papardelle and is pretty easy – once you’ve browned the meat and onions, you just throw everything in and let it simmer until it’s fall-apart tender. It reheats beautifully and is even better the next day.

I make a gremolata (the chopped herb accompaniment of lemon zest, garlic and herbs traditionally for osso buco) and sprinkle it on top for a fresh, bright finish. 

By Lisa Ades”

Ingredients:

  • 2 lbs stew veal
  • 1 large onion, finely diced (about 2 cups)
  • 3 cloves of garlic, minced
  • 2 carrots, finely diced (about 1 cup)
  • 3 stalks celery, finely diced (about 1 cup)
  • 1/3 cup red wine
  • 2 Tbl tomato paste
  • 1 28 oz can crushed tomatoes
  • canola oil
  • salt and pepper
  • bay leaf
  • olives ½ cup sliced, green or black or a mixture

Directions:

1) Dry the veal well with paper towels and brown on all sides in a little oil in batches. Don’t overcrowd the meat or it will steam, not brown. A non-stick pan works well for this. Remove to a bowl.

2) Saute the minced onion, carrots, celery and 1 tsp. kosher salt and freshly ground black pepper in remaining fat (or add a little oil) until soft and translucent, about 5 minutes.

3) Add in tomato paste, minced garlic and red wine to the onion mixture, and sauté for a few minutes until the wine has reduced.

4) Add back in the browned veal, the crushed tomatoes and the bay leaf, and cover and simmer on a low heat for an hour to 1.5 hours, until the veal is very tender.

5) Season to taste with salt and pepper and serve with broad egg noodles or papardelle. Sprinkle the entire stew with the gremolata when serving if desired, or pass a small bowl with the gremolata separately.

GREMOLATA:
• Zest of one lemon (about 1 tsp.; I use a microplane to zest the lemon, then chop it)
• 1 clove finely minced garlic
• 1 Tbl. minced fresh parsley, thyme or rosemary (I use a mixture of all 3)

Combine all ingredients and run a knife over all of it on a cutting board to mince further and blend.

Serves 4-6

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Great Dinner Idea- Chicken Burger Sliders by Florence Doueck

hanukka recipes and tablesettings, kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah and sukkot recipes

Great Dinner Idea- Chicken Burger Sliders by Florence Doueck

1 Comment 31 January 2012

 

 

 

These scrumptious chicken burger sliders are an easy, kid friendly meal. They are also low fat and easy to dress up for your adult guests. Just serve fancier slider rolls from kosher bakeries such as in Pomegranate in Brooklyn, NY. Toppings such as avocado, roasted red peppers and  caramelized onions, (and all of the toppings that Florence mentioned below!) also add to the adult appeal of these fail proof  flavor filled sliders. Don’t forget to make them a main attraction to your Super Bowl menu this Sunday night, February 5, 2012. 

Thanks to Florence Doueck for this perfected juicy slider recipe! Please check out Florence’s brand new easy and kosher gourmet recipe site, Beyond My Recipes. Florence uses the old fashioned “use your judgement” pinches and handful ingredient measurements.  Let’s all welcome and follow Florence’s  blog!

Comment below if you are thinking of trying this great new chicken slider recipe! Marlene M.

Chicken Slider Burgers by Florence Doueck:

What you will need:
-ground white meat chicken (can be made with ground turkey as well)
-fresh parsley
-fresh ginger
-honey
-garlic powder
-carrot
-onion
-ginger powder
-lemon zest
-egg
-water
-panko breadcrumbs ( or matzo meal for Passover)
-salt
-pepper
-slider buns

Preparation- To clean: Soak a handful of parsley in water, and then rinse each branch. Finely chop the parsley. Peel and grate some ginger (about the size of your thumb) on a microplane. Grate a carrot, half a lemon (by grate I mean zest), and half of a white onion on the mircoplane as well.

Step 1-Add the ground chicken to a bowl- I used about 2 pounds, which came out to about 9 patties. Add the grated ginger, lemon zest, carrot, andonion. Then add an egg (one egg for every pound or pound and a half). Add a splash of water, and a handful of panko breadcrumbs. Next add a dash ofgarlic powder and ginger powder. Add a squeeze of honey (or more if you like it sweeter). Sprinkle with salt and some pepper. Combine all ingredients.

Step 2- Line a tray with wax paper (to freeze). Form the chicken mixture into the size of a meatball, then place on the tray and flatten with the palm of your hand. The patties should be mini, so they fit on the slider buns. If you want to make regular sized chicken burgers that works too, just make them bigger (double the size). Freeze the chicken burgers. I like to freeze them first and then cook them, because these patties are delicate and fall apart easily when you cook them.

Broil, Pan fry, or Grill!
You can cook these burgers any way you like. The easiest way is to broil them. Put the oven on broil and place patties on a slotted tray (so the grease drips down). Since broiling only cooks the top of your food on a very high heat, be sure to flip the burger after about 7 minutes in the oven. If you want to pan sear the burgers, sear on both sides in a pan with a little oil then finish them off in the oven.

The toppings are endless!

I love multiple toppings on my burgers. On this burger put lettuce, I sliced some pickles, shallot (milder version of an onion), and tomato. As for a sauce I mixed a little sriracha mayonnaise, and ketchup and spread it on a toasted bun.

Toppings I would try (on any type of burger- beef, chicken, or turkey!):
-shredded carrot
-marinated peppers
-arugula
-frisee
-radicchio
-red onion
-white onion
-eggplant
-sliced radish
-jalapeño peppers
-grilled sliced peach (yes! Fruit on a burger.)
-fried egg!
-caramelized onions
-grilled pineapple
-avocado
-garlic mayo
-roasted red pepper
-herb spread (in a food processer add fresh basil, thyme, oregano, parsley, lemon, oil, salt, and pepper. Process until you form a paste)
-corn relish (corn, diced pepper, sliced scallions, white vinegar, salt, pepper)
-grilled mushroom
-ginger carrot dressing (in a blender add carrot, fresh ginger lemon, vinegar, honey, oil, and sesame oil)
-teriyaki sauce
-BBQ sauce
-scallions

If you really want to whip up juicy sliders, try this chef approved Flame Top Braiser for Sliders and Juicy Ribs, which has been said to be “A gentle Jacuzzi for food.”
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Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing

kosher recipes, kosher salad recipes

Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing

1 Comment 16 January 2012

 

I recently tried a new salad dressing from the new SBH Cooking for a Cause cookbook and it was too good not to share with all of my Jewish Hostesses. Its light and sophisticated, yet very kid friendly.  It’s much easier for me to whip up large quantities of salad dressings in a Cuisinart than mixing in a bowl. I doubled the amount of ingredients called for in the original recipe, and stored it in a jar in the fridge. Perfect on top of any type of salad! Use it all week- this past Shabbat I drizzled it on top of sliced grilled chicken salad with olives and radichio. Yum! Enjoy! Marlene

 

Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing:

  • 4 tbsp lemon juice
  • 2 tsp dijon mustard
  • 2 tsp red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 2 shallots
  • salt and freshly ground pepper
  1. While Cuisinart blade is running, drop the 2 shallots in to be minced.
  2. Pour in all other ingredients except for olive oil.
  3. While blade is spinning slowly add olive oil to make sure the dressing is emulsified.
  4. Add salt and pepper.
  5. Store in a jar and use throughout the week!

 

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