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Tag archive for "Olive oil"
Pargiot chicken is an Israeli term for a young chicken, or a boneless chicken thigh. In this recipe, Francine Sutton Aronowitz make sure to pack all the flavors of her juicy chicken Pargiot by sealing it under a weighty foil wrapped brick. If you would rather not have the tin foil mingle with your chicken as it cooks, you can always place a heavy cast iron skillet atop your chicken and then layer your brick on top. Thanks- Francine!!!
bar mitzvah and bat mitzvah parties, kosher appetizer recipes, kosher meat recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, Sukkot Recipes
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Use these golden chicken bites as an impressive Shabbat appetizer or as a an add-in to any meat meal. Bake for so many less calories and fat, as the wonton skins add so few carbs, its worth every nibble!
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This is a perfect appetizer for your Purim Party, and remember to keep it in your files as a topping for a Matzo round for a delicious Passover lunch or dinner treat! Thanks so much to @born2shoplove2cook for submitting to @thejewishhostess via Instagram.
*A note on heirloom tomatoes:
The popularity of these old fashioned tomatoes has increased among hostesses in recent years due to their refreshing flavor, texture, and crazy colors, and also because of their historic origins. To be certified heirloom, these tomatoes have to be grown from seed that has produced the same variety of tomato for at least fifty years, and they must be certified organic by a recognized USDA organization.
Heirloom tomato seeds have been handed down from generations of tomato growers whose love of these tomatoes has been shared with their neighbors and communities. Their titles tell the tale of their origins and the farmers who have grown them. Varieties such as Cherokee Purple, Great White, Green Zebra, Nebraska Wedding, and Snow White Cherry are sweetly juicy served on in recipes like the one below, or just drizzled with olive oil and salt and pepper in a savory summery salad. I’m running out to buy my heirloom tomatoes NOW!
Re- post from 2012 because its such a fabulous Purim party recipe!!!!
If you don’t already a copy of Robin Jemal’s new cookbook, then you are indeed missing out on one of the best gourmet kosher cookbooks that you could ever own. Robin’s hot off the press cookbook is chock full of easy to follow, brand new twists on our traditional but sometimes boring routine recipes. Recipes such as Rosemary Lemon Cornish Hens, Sliced Steak Pizza with Arugula Truffle Oil and Oven Dried Tomatoes, Panko Crusted Zucchinni Rollups with Eggplant Tomato Sauce, and Butternut Squash Ravioli are just some of the mouth watering recipes in this fabulous collection of soon to be your families’ favorites.
This past Shabbat Lunch I served my family these pulled brick roast sandwiches on homemade challah rolls, and I can’t tell you the excitement on the table as everyone gobbled them up.
Although I am not such a meat eater, I couldn’t help but snatch a couple of bites of this tender sandwich. It was delicious! I would suggest adding this recipe to your Purim menu, along with Robin’s recipe for Deboned Chicken and Baked French Fries. Sorry -You will have to buy the book for the chicken recipe! Click here to purchase Dare to be Different! Its worth every penny!
For more info, contact Lorraine- CLICK HERE.
Juicy Pulled Brick Roast Sandwiches:
Seasoning for Roast:
Sauce for Brick or French Roast:
Pat brick roast dry and sprinkle it with salt and pepper. In a roaster, add olive oil and let it heat up. Sear roast on both sides until nicely browned.
Sauce: In a large skillet, fry onions in oil for 6-8 minutes over medium heat, and season with salt and pepper. Add garlic and paprika. (Do not let garlic brown). Stir in apricot preserves, brown sugar, ketchup, cayenne pepper and let it come to a boil. Lower fire to a simmer and stir in vinegar and water. Cook 3-5 minutes and allow ingredients to integrate.
Pour sauce over brick roast and cook in a roaster, in the oven, covered at 300°F for 4 hours. Add more water if needed.
Remove brick roast from oven and coarsely shred the meat with two forks. Skim any excess fat off barbeque sauce and return meat back into sauce. Serve on mini slider rolls.
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.
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Cynthial1111 was the grand winner with the most likes! Over 60 soup recipes were contributed on Insta! Cynthia wins a pair of seamless arm warmers from Jeanette Activewear! Call Jeanette for all of your exercise clothing and exercise outerwear! Here’s a peek at her Instagram PAGE.
If you haven’t gotten into Instagram yet, then ask your kids to show you how! It’s a great way to see whats happening in a flash. Not too many words, just a photo- and swish! You are on to the next. Folllow all of your interests, and that’s it. Click off when you are done. You will definitely see tons of new recipes and table settings on The Jewish Hostess Insta page.
Click HERE for more great soup recipes contributed by The Jewish Hostess Instagram fans
Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Let soup simmer. Stir in basil and season to taste with salt and freshly ground black pepper.
While soup is cooking prepare the cheese.
In a small bowl, combine the ricotta, parmesan, salt, and pepper.
To serve, ladle soup in bowl, add spaghetti squash, and top with cheese mixture- yumm!
Thank you Ellin for this nice chicken recipe! I love this for Tu Bishvat as it has lot’s of delicious fruits to flavor the chicken! Tu Bishvat fruits are traditionally from the land of Israel- mainly grapes, figs, pomegranates, olives and dates. Tu Bishvat this year starts on Friday evening January 25, and continues till Saturday January 26 at sundown.
Perhaps we can even adapt some new Tu Bishvat fruits for this recipe!
Take the Tu Bishvat Chicken challenge!
Anyone have good ideas to convert this into a Tu Bishvat chicken recipe? Comment below!
by Ellin Orlinsky
This is a great last minute dinner for a cold winter’s night!
A note about the boxed Trader Joe‘s soups: most of the boxed soups are Kof-K Kosher pareve or dairy, but always check the label before purchasing. They taste really good on their own, but I like to spice them up a bit by throwing in some sauteed veggies, fresh herbs, or dashes of pepper or hot sauce. If you do not live near a Trader Joe’s, there are plenty of other options out there. Imagine makes a creamy organic tomato soup as well. You can purchase kosher soup Amazon.com and have them delivered to your door!”
Imagine Organic Soup, Creamy Tomato, 16-Ounce Boxes (Pack of 12)
Kosher Recipe Ingredients
For the Instant Tomato Soup:
For the Grilled Cheese:
Pour a dash of olive oil into a pot, turn heat to medium high, and saute your onion until cooked through. Add the box of soup to the pot, lower the heat all the way and let simmer until it is nice and hot.
Take a large nonstick frying pan and put a dollop of butter/olive oil and heat on a medium flame. Put two slices of bread in the pan until toasted. Sprinkle some cheese (about 1/4 cup, depending on how big your bread is) on one slice, then cover with the other slice. While the cheese is melting, throw some more butter in the pan for it to melt (trust me, this will help with sticking). Spread 1 tbsp cheese on top of the grilled cheese, then delicately flip over to the other side of the pan (with the cheese underneath). Wait until the cheese underneath gets nice and crispy, add butter to the pan, then sprinkle cheese on top and flip again. When both sides are crispy, turn onto a plate and cut in half on the diagonal. Watch the video above for a tutorial.
Ladle the soup into four mugs and sprinkle with basil. Place the mug on its saucer and put the grilled cheese on the plate. Dip the grilled cheese into the soup to eat. Alternatively, get cute bowls with attached plates. I found these Soup & Sandwich plates from Crate & Barrel, they are super cheap and adorable!
* Beware of some boxed/canned soups as they can contain a lot of sodium. I always reach for the “lower sodium” options and make sure I don’t make these soups every day. They are great in a pinch but try not to make them a staple in your kitchen.
**If you’re looking to cut calories, you can use fat free kosher cheese. I love cheese so I cannot make that type of sacrifice, but I find that if you use half regular cheese and half fake cheese (like Smart Beat Cheese) it tastes similar to the original and lowers the calories.
Thank you Esther Sasson! Esther lives in Israel and shared pictures of two beautiful Hanukka parties that she created. Esther plans parties and dessert buffets in Israel. She also creates beautiful flower arrangements such as the menorah centerpiece below. You can contact Esther at email@example.com.
These pictures were taken in Israel at a Hanuka party that I made for my husband’s students and their wives.
In the first pictures I made an olive themed party. I set out all different types of marinated olives. For the centerpiece of the main table I made a menorah out of glass squares built on top of a long glass sheet. The cups are filled with olive oil and can actually be lit with floating wicks. Under the menorah I put a small jug of olive oil pouring into a square of olives.
On the buffet tables I just put pretty, purple, brown, and green artificial flower arrangements, that I made, with pretty olive trifles.
The blue party pictures were a party that I made for the Syrian women of Israel. I just took mirrored trays and set them with all different types of desserts. The menorah centerpiece in the middle was built out of long goblets filled with blue marbles. On top of the goblets I put small cups of blue water with tea lights in them. On the table itself I put all kinds of blue Hanuka knick knacks like marbles, candles, coins, and dreidels.
That’s basically what I did in a nut shell. If you have any more questions, I’d be happy to answer.
Good luck, Esther”
hanukka recipes and tablesettings, kosher recipes, kosher rice and pasta recipes, mothers day recipes, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas
Robin Jemal, our community’s very own gourmet kosher cook has shared yet another delicious easy kosher recipe with The Jewish Hostess. Low fat, and chock full of iron packed spinach, this recipe is another winner! Check out Robin’s cookbook Dare to Be Different.
Its a perfect Jewish holiday or hostess gift!
Spinach- Ricotta Wontons:
Sauté garlic in a small amount of olive oil. Add spinach and salt (to taste) and cook until spinach is wilted. Drain well, squeeze out water then let cool.
Add ricotta, basil, mint, sundried tomatoes and pepper to spinach mixture and mix well.
Lay out one wonton wrapper, keeping the rest covered with a damp cloth so they do not dry out. In the center of the wrapper, place ½ tablespoon of spinach mixture. Spread water over the edges of the wrapper and fold into a triangle. Ensure that edges are tightly sealed by pressing down with a fork.
To bake: Preheat oven to 400 degrees. Lay out wontons on a baking tray, and coat with olive oil spray. Bake for 15 minutes, turn over and bake for another 10 minutes, until crisp.
If you are lucky enough to get a hold of this brand new gourmet kosher cookbook, then dont just buy one, buy at least 4!!! One for your mother, sister, best friend, daughters…. Here’s why:
Recipe for Chicken Lettuce Wraps from “Cooking for a Cause” Gourmet Kosher Cookbook
1. In sauté pan over high heat, add oil, sauté garlic for a minute.
2. Add chicken, celery, peppers, carrots and bean sprouts. Sauté until chicken is cooked.
3. When chicken is cooked, add the remaining ingredients for the sauce.
4. Cook over medium heat for 2 more minutes.
5. Spoon chicken mixture into lettuce cups and serve.
Recipe from Laura Cohen adapted from Epicurious.
“This recipe came out so good…. i even love the topping for a pasta dish…My changes: I did half red cherry tomatoes and half yellow tomatoes for pretty color. I also added a splash of white cooking wine while I cooked the tomato mixture.”
Kosher Recipe Ingredients
Directions for this Kosher Recipe
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until cooked, about 5 minutes per side depending upon thickness of the fish. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.
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We are always on the lookout for a new twist on tradition. If you want to revive your Hanuka dinner menu, then this recipe is a great one to try!
Photo and recipe printed with permission by Viviane Bauquet Farre
Food & Style http://foodandstyle.com/ )
makes 36 medium latkes
Step 1: Heat a small, heavy-bottomed frying pan over medium-high heat. Add the cumin seeds and cook until they turn dark-brown and are fragrant — about 2 minutes — shaking the pan constantly and taking care not to burn the seeds. Transfer to a small bowl and set aside.
Step 2: Place the butternut squash and leek in a medium bowl. Sprinkle with the cumin seeds, flour, salt and pepper. Toss well. Add the eggs and stir until well blended.
Step 3: Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan. Using a dessert spoon, drop two teaspoons’ worth of batter into the hot oil for each latke. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn’t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the butternut squash mixture has all been used up, adding more oil to the pan as necessary.
Cook’s note: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400°F preheated oven for 6 to 7 minutes until sizzling and proceed with step 4.
Step 4: Place the latkes on a platter. Spoon a dollop of sour cream on top of each latke. Garnish with a cilantro leaf and serve immediately.
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I’m so glad that I bumped into Julie again on our weekly Shabbat walk. Always with a sweet word to say, she lets me know that at there are people out there who love The Jewish Hostess!!
Thank Julie for sending in this great recipe for stuffing! Can’t wait to put it on my Thanksgiving menu!! Marlene
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