Tag archive for "kosher salt"

Asparagus Zucchini Winter Soup

kosher soup recipes, rosh hashanah and sukkot recipes

Asparagus Zucchini Winter Soup

2 Comments 16 December 2014

Zuchinni and Asparagus soup


Thank u @shushyturin for this great winter soup recipe!

  • 3 large zucchini (with skins)
  • 1 bunch of thin asparagus
  • 3 cups low-sodium chicken broth
  • 1 Tbl unsalted butter
  • 1 Tbl dry sherry
  • 1 cup chopped white onion
  • 5 garlic cloves, chopped finely
  • 2 large dashes of Kosher salt
  • 1 dash of fresh ground pepper
  • 2 cups heavy cream
  • 1/2 cup grated parmesan cheese (for Parma Crisps)

1. Top a cookie sheet with parchment paper. Drop spoonfuls (use a tablespoon) on to the liner into little mounds, then press them flat. Bake in 400 degree oven between 5 and 8 minutes (depending upon your oven). Once cooked remove from liner and serve with the soup. I make these while the soup is simmering. 1/2 cup grated cheese makes 9 to 12 crisps.

1. In heavy saucepan melt butter, and add the chopped onion and garlic. Stir till onion is translucent.

2. Wash vegetables and pat dry. Quick chop the zucchini into small chunks and add to pot. Cut off bottom of asparagus stocks (the woody section), and then rough chop the asparagus and add to pot. Cook for about 5 minutes till the veggies get some brown on them, stirring the entire time.

3. Once veggies are brown, add the chicken broth and bring the soup to a boil, then turn down heat. cover the pot, and simmer for about 20 minutes.

4. Vegetables should be soft but still keep their green color. Test the vegetables by pressing them against the side of the pan with a wooden spoon. The vegetables are cooked when they smash against the side but still hold their shape.

5. Take the soup off the stove and using an immersion blender, blend all ingredients till it starts to thicken. I like the immersion blender over a food processor as the clean-up is much easier and I don’t make a big mess on my side counter, as I do when I use the food processor.

6. Just before serving add the sherry, mix well and pour into soup bowls. Add a bit of heavy cream to top, and affix one parmesan crisp in center and serve a couple on the side.
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Terri’s Lamb Shanks for Passover

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Terri’s Lamb Shanks for Passover

3 Comments 28 March 2014

Every time I get a gourmet recipe from Terri,I know it’s a good one. Every single woman in her family is either a gourmet kosher cook, a talented photographer, an entrepeneur, a professional baker, and the list goes on… thanks Terri !

To all my Jewish Hostesses- keep sending recipes and a little something about yourself to me! marlene@thejewishhostess.com.

“Hi Marlene,

My cousin gave me this delicious recipe for kosher lamb shanks, my kids were licking their fingers.

If you like lamb they will love this easy recipe.
I bought 6  lamb shanks for my family, a little too much but we had leftovers the next day.

Its a great passover recipe!

  • 6 lamb shanks
  • 3 crushed garlic
  • A little  olive oil,
  • kosher salt,
  • pepper
  • paprika
  • 2-3  sliced onions

Covered 2-3 hours at 350 degrees.

How Easy? Enjoy!

Love, Terri ”

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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


4 Comments 25 May 2011

Re-post by : Lisa Ades

This is a recipe I developed, featured in the New York Times dining section, as part of a piece by Julia Moskin called Burgers Without Borders.  These kebabs are savory and delicious and even good cold the next day (if there are any left over). (Year-round you can tuck them into a pita with salad, but during Passover, when you can’t eat any more matzah, why not go Atkins-style and just have them with a crunchy refreshing salad?)

Adapted by Lisa Ades
Time: 30 minutes, plus 1 hour for chilling

2 pounds ground beef (not extra lean)
4 tablespoons tomato paste
2/3 cup minced onion
2 teaspoons salt
Juice of 1 lemon
1/2 teaspoon cinnamon
2 dashes cayenne
1 tablespoon ground allspice
1/3. cup pine nuts
Oil to brush on grill rack
Lemon wedges  for serving
Lemony cucumber salad, for serving (recipe follows).

1. Combine all ingredients but oil, lemon wedges, and salad in a bowl, and mix to combine.

2. You can make these on skewers, but it is much easier to form them and turn them on the grill without.  So just form mixture into torpedo shaped kebabs about 1 inch by 3 inches or into small patties.

3. Lay finished kebabs on a sheet pan and refrigerate at least 1 hour.

4. Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.

5. When rack is heated through, place kebabs on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, several minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on all sides and juicy, but cooked through. Serve hot with lemon wedges and lemony cucumber salad (when it’s not passover, serve also with pita bread that’s been warmed on the grill).

Yield: 4 to 6 servings.

Time: 5 minutes

6 cups romaine lettuce (about 2 hearts)

1 long seedless cucumber or 3 Kirbys, peeled, halved lengthwise, and sliced crosswise 1/4-inch thick

3 tablespoons olive oil

2 teaspoons lemon juice

1/4 cup chopped fresh mint

1 clove finely minced garlic (optional)

Salt and black pepper to taste.

Toss all ingredients. Serve chilled.

Yield: 4 to 6 servings.

SubsrcibeHERE for great Passover recipes!

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Low- Fat Fresh Salmon Burgers

kosher fish recipes, kosher recipes, shavuot recipes and ideas

Low- Fat Fresh Salmon Burgers

1 Comment 11 May 2011

On nights when some of the  kids really want meat or barbeque, I like to make this salmon burger recipe when the rest of us want something light. Double the recipe to make about 12 burgers. Try making them mini and serve them with mini whole wheat challah rolls!
Kosher recipe ingredients:
  • 1 pound salmon fillet, skin removed, cut into chunks
  • 1/4 cup chopped shallots
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoon fresh lemon juice
  • 2 egg whites
  • 1/2 cup plain breadcrumbs (I use whole wheat Panko crumbs)
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • dash of tabasco sauce- optional
  • 2 teaspoon olive oil

Directions for this kosher recipe:

1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.

2. Add the shallots and the remaining salmon, and pulse the machine until the fish is chopped and combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.

3. Combine chopped salmon, egg whites,  1/4 cup shallots, breadcrumbs, remaining 1 tsp mustard, salt and pepper and optional tabasco sauce in another bowl; mix well; watch the video above to learn the perfect way to shape salmon burgers so that they don’t fall apart and so that you don’t have to touch the salmon with your bare hands.

4. Shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Serve with sliced tomato, mustard, your favorite whole wheat bun and salad with vinaigrette.

adapted from http://www.epicurious.com/



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Passover Weeknight Skillet Chicken and Potatoes

kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher recipes

Passover Weeknight Skillet Chicken and Potatoes

No Comments 02 January 2011

Weeknight Skillet Chicken and Potatoes

I love bumping in to friends in the supermarkets because I get to finish up my holiday shopping, catch up with all the latest happenings, PLUS grab a great new Passover holiday recipe to two. Thanks, Marnie! 

“Hi Marlene!
Was great to see you earlier in Kosher Corner (otherwise known as my 2nd home…)
Here’s that recipe I was telling you about-sort of a “Weeknight Skillet Chicken & Potatoes”

  • 2-3 large russet potatoes
  • 4-6 boneless skinless chicken cutlets, butterflied

(quantities depend on amount desired)

  1. Take chicken & place in a bowl w/ 3 beaten eggs. Generously season egg w/ coarse salt, fine blk pepper, granulated garlic & some paprika
    Let chicken sit in egg for at least 20 mins or even overnight.
  2. Peel potatoes & slice super-thin (I use a mandolin I have especially for the holiday-from Kitchen Caboodles, its an Oxo handheld-an EXCELLENT $12 investment!!) Soak potatoes in cold water.
  3. Take the largest size non-stick frying pan you have-at least a 12″ or 14″.
  4. On med-high flame, place some extra light olive oil to just coat bottom, then start layering potatoes in concentric circles til entire pan is covered.
  5. When you see the potatoes start to get translucent & the edges get some color, start placing chicken cutlets to cover entire layer of potatoes.
  6. Then repeat with another layer of potatoes in concentric circles until all of the chicken is covered.
  7. Sprinkle top layer of potatoes with some coarse salt. After approx 7-10 mins, you can flip to cook top layer. BE CAREFUL! Either invert a plate & slide it back in or you can flip w/ a wide spatula. The bottom layer will be cooked together so it should not come apart.
  8. Cook on this side another 7-10 mins. The longer on the fire, the crispier the potatoes will be.
    If your frying pan does not have a soft handle, you can even finish in a hot oven or under the broiler for a few minutes-just make sure you know the temperature limits of your cookware.
  9. I serve this on a large round platter & slice it “pie” style. The kids LOVE it & serve with a fresh side salad (with my creamy garlic dressing of course!)

Enjoy & wishing you a beautiful holiday!

Marnie Levy”

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Seared Tofu with Red Onion Marmalade

kosher recipes

Seared Tofu with Red Onion Marmalade

1 Comment 06 December 2010

This recipe was sent in by Paulina Ashkenazi, our culinary school student, whose family raves about this gourmet savory dish.

By Paulina Ashkenazi

For the marmalade:

  • 2 pounds red onion thinly sliced (about 4 cups)
  • 3 cups red wine
  • 6 tablespoons red wine vinegar
  • 4 table spoons balsamic vinegar
  • 5 tablespoons honey
  • 4 teaspoons whole black peppercorns
  • 1 teaspoon kosher salt
  • 4 whole cloves (optional)
  • 1 sprig fresh rosemary finely chopped

In a deep sauté pan combine all the ingredients with 1 cup water, bring to a boil. Reduce heat to medium and simmer sturing a few times until liquid has reduced to a syrupy glaze (about 1 hour). Discard cloves.

For the tofu

1 pound extra firm tofu, sliced into 4 slabs

warm a large nonstick skillet over high heat. Add the tofu to the pan and sprinkle with salt. Cooked until browned on each side(about 3 minutes per side)

Spoon marmalade over the tofu and serve.


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Easy Lemon, Cumin, and Dijon Salad Dressing

kosher recipes, kosher salad recipes

Easy Lemon, Cumin, and Dijon Salad Dressing

1 Comment 31 October 2010

“I like to make this in the beginning of the week. My kids love to take salad for lunch, so to have homeade dressing accessible at all times is must.” Sara (Steve) Mamiye

  • equal parts fresh lemon juice and olive oil
  • kosher salt
  • cumin
  • dash black pepper
  • squeeze of dijon mustard
  • 2 fresh garlic
  1. Put all in blender and blend for two minutes. Can be refrigerated in small take away containers.

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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)


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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