Tag archive for "Oven"

Juicy Holiday Brick Roast with Pomegranate Honey Glaze

kosher main dish recipes, 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

Juicy Holiday Brick Roast with Pomegranate Honey Glaze

6 Comments 14 September 2013

When I looked online for Rosh Hashanah main course inspiration,  I came across a believe-it-or-not- PORK (!)- recipe- so I whipped up a kosher version and  tested out this juicy brick roast recipe on Shabbat just to make sure it would be a delicious addition to my Rosh Hashanah menu. The aromas that emanate from your oven will have you craving your brick roast at lunchtime. The glaze, when thickened is SO delicious. I’m sure your family will love it.

For those of you who don’t know what brick roast is, it’s also called  French Roast. If you have a hard time finding it, you can email me at marlene (at) thejewishhostess.com.

Wishing all of my Jewish Hostesses a Happy and Healthy New Year! 

Directions:

In a pyrex bowl, make a paste out of:

  • Honey
  • Dijon Mustard
  • Chopped Garlic
  • Salt Pepper
  • Dried Thyme

Marinate a 3 lb. brick roast with this mixture overnight in a roaster.

Sear the roast in the oven turning on both sides in the morning.

Add 1 cup of water to the sides of the roaster and cook at 350 degrees for 90 minutes-2 hours.

When tender, take out of the oven, cool, slice, pour juices on top and cook (covered) for another 45 minutes till meat is brown and tender and pulls apart easily. May be frozen at this point.

(Because meat thicknesses and oven heat varies, please use your judgement with cooking times.)

Glaze:

  • 2 teaspoons safflower oil
  • 2 large shallots, chopped
  • 4 stems fresh thyme
  • 1 cup pure pomegranate juice
  • 2/3 cup  honey

4. Sauté  the shallots in safflower oil over medium heat until they soften. Add the sprigs of rosemary and lemon thyme and continue cooking until the shallots just start to brown. Add the pomegranate juice and scrape the bottom of the pan to loosen the caramelized bitsand bring to a slow boil. Remove the herb sprigs and add the honey. Bring back to a slow boil over medium heat and continue cooking until the glaze reduces and thickens, about 10 to 15 minutes.

5. Remove the pan from the oven and place it on a heat resistant surface. Let cool.

6. Slice into very thin pieces and serve with the thickened glaze drizzled on top.

 

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Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

hanukka recipes and tablesettings, kosher fish recipes, kosher pareve recipes, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

10 Comments 11 April 2013

This week, I’d like to give a HUGE THANK YOU to the makers of Soy Vay marinades for helping me get dinner on the table ON TIME!!!!

Today, when I lingered on the world wide web for a little bit longer than I should have, and glanced at the top right of my digital screen, and “Oh my g-d the kids are coming home in 45 minutes and what the heck am I making for dinner?”

My mind raced as I called my local fish store, (thank goodness I live in Brooklyn where even a carton of milk is a phone call away)  I nicely begged the kosher fish store to rush over a 2 lb. wild salmon fillet over to my home. Whisking open my fridge, I found some ginger, a beautiful bag of mini peppers, and a bunch of asparagus. I flung open my pantry, and  I couldn’t help but notice the brand new shiny bottle of Spicy Soy Vay Wasabi Marinade that really seemed to be winking right at me. (ok- maybe I was on the computer for a little bit TOO long…)

With less than an hour to go, I twisted open my Soy Vay Marinade and finger taste tested  it quickly. In an instant I could tell that the recipes that we whip up with Soy Vay need not be too complicated or time consuming because Soy Vay has worked on all the chopping, mixing, and spicing for us.

While waiting for my fish to arrive, I soaked and peeled my asparagus, and squirted  my beautiful mini peppers with vegetable spray. I quickly washed, dried, seeded and sliced them into little rounds, and then I diagonally sliced my peeled asparagus into the bowl with the peppers. By then, the doorbell had rung and within minutes the salmon was washed, dried, and on waiting on a  sprayed parchment.

I rubbed it with some crushed garlic that I had stored in the freezer and sprinkled it with salt and pepper. I then brushed about 1/4 cup of Soy Vay Wasabi marinade atop the whole fillet.

I then slid my slightly spiced salmon into the oven on a sheet of sprayed parchment paper on 350 degrees for about 10 minutes.

My sliced veggies were poured into a plastic food storage bag, with about 3 big slices of ginger for flavor,and in went about a half cup of the Soy Vay marinade. Flattening, I pressed out the air bubbles and let it sit for about 5-10 minutes. I wouldn’t leave it longer than that, because the veggies start to “cook” with the marinade, and will start to lose their color before cooking with the fish.

I then slid my semi-cooked salmon out of the oven and squeezed out the marinated veggies, layering atop the fish.

Back in to the oven went my veggie covered salmon, and 20 minutes later, the kids drifted in exclaiming, “What smells so great,ma?”

Caesar salad and pizza on the table, the kids pulled up their seats, and very soon after, our salmon was ready. Using two life saving huge fish spatulas, I slid my Soy Vay Wasabi Salmon with Veggies onto a serving platter. “Fancy Shmancy, said one of the kids, as they began to dig in. “WAIT!!!” I said pretty loudly, “I need to take a picture!”

And the rest is history….

P.S.I did notice that the wasabi marinade has an extra unexpected hot kick that goes down a notch with cooking, so I would recommend sprinkling a teaspoon or so over the final presentation to add in that extra burst of flavor.

Soy Vay Marinade, The jewish Hostess

Salmon, Spiced and Marinated

Salmon, Spiced and Marinated

The Jewish Hostess, Asparagus

Sliced GInger, The Jewish Hostess

sliced ginger for an extra kick

Italian Peppers, The jewish Hostess

The Jewish Hostess

The Jewish Hostess Fish Spatula,

My huge fish spatula

The Jewish Hostess Soy Vay Salmon Recipe

Right out of the oven!

 

All done- THANK YOU Soy Vay!!!

All done- THANK YOU Soy Vay!!!

Click here to purchase Soy Vay online.

P.P.S.The folks at Soy Vay sent me a couple of gratis bottles of their marinades to taste test for my Jewish Hostesses….

Soy Vay Wasabi Teriyaki Salmon

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

Ingredients

  • 2 lb wild salmon filet without skin washed and dried.
  • 6 mini peppers red and orange
  • 1 bunch asparagus soaked in vegetable wash washed and peeled
  • salt, pepper
  • a little more than 3/4 cup Soy Vay Wasabi Marinade

Instructions

  1. Wash and dry salmon.
  2. Sprinkle with kosher salt and pepper and spoon and rub 2 tbsp of soy Vay wasabi marinade all over top and sides of fish. For even better results, leave salmon marinating in fridge all morning.
  3. About 40 minutes before serving, slide Soy Vay marinated salmon into a preheated 350 degree oven for 10 min.
  4. While this is happening, wash and dry mini peppers and seed with a small knife. Slice into small rounds. Peel and soak asparagus. Peel off tough outer shell and slice on the diagonal. In a food storage bag marinate veggies with 1/2 cup Soy Vay Wasabi marinade. U can add 3 big slices of ginger (or chopped if you have the time) to this mixture.(If you dont chop ginger finely, make sure to remove the big slices before serving)
  5. Slide the half baked salmon out of the oven and pour veggies on top.
  6. Slide back into the oven for about 25 minutes. Using a fork, test for doneness.
  7. Using 2 large spatulas, transfer to a serving platter.
  8. Sprinkle several teaspoons of fresh Soy Vay Wasabi marinade over the final presentation to add in that extra burst of flavor.
http://www.thejewishhostess.com/soy-vay-wasabi-salmon-filet-with-roasted-asparagus-and-sliced-mini-scarletorange-peppers/

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Juicy Pulled Brick Roast Sandwiches from Dare To Be Different Cookbook!

kosher meat recipes, kosher passover recipes,seder table Ideas, purim recipes, baskets, and decor, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, Sukkot Recipes

Juicy Pulled Brick Roast Sandwiches from Dare To Be Different Cookbook!

7 Comments 02 February 2013

 

 

CLICK and Sign up for my free WEEKLY recipes and table setting ideas!

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:

  • 3 ½ pound brick roast
  • Olive oil
  • Salt
  • Pepper

Sauce for Brick or French Roast:

  • 2 Vidalia onions
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 8 cloves garlic, crushed
  • Paprika
  • 1 cup apricot preserves
  • ½ cup brown sugar
  • 1 cup ketchup
  • ½ teaspoon cayenne pepper
  • 2 teaspoons apple cider vinegar
  • ½ cup water

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.

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Portobello Pizza Recipe From “Once Around The Pot” The New Congregation Kol Israel Cookbook!

gourmet kosher cookbooks, kosher dairy recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, SHOP HERE

Portobello Pizza Recipe From “Once Around The Pot” The New Congregation Kol Israel Cookbook!

1 Comment 01 June 2011

Mabrook to Congregation Kol Israel on their much awaited gourmet kosher cookbook that has FINALLY been offered to all Jewish communities as the perfect Shavuot gift! I was fortunate enough to be one of the first to receive a copy of this beautifully designed and kitchen- friendly collection of easy kosher recipes gathered from the finest Sephardic cooks of the Kol Israel Bedford Avenue  Congregation in Brooklyn, New York.

Some of the 301 kosher recipes are: Kibbe Artichoke with Carrots and Celery, Kibbe Torpedos, Light Caesar Dressing, Carmelised Tomato and Olive Tart, Panko Roasted Asparagus,  Pot Roast with Red Wine and Porcini Mushrooms, Sesame Beef Kabobs, Quinoa Stuffed Red Bell Peppers, Low fat Blueberry Cheesecake Parfaits, Whole Wheat Apple Cake, Pesach Haystacks, Eggplant Parmesan Stackers, Chicken with Mushroom Wine Sauce, Bourbon Brisket, Penne with Ricotta Tomatoes and Spinach, and the list goes on…..

“Once Around the Pot” is a unique  Shavuot gift for a Jewish Hostess and even comes with a wooden spoon that adds the perfect touch!

$26 per book! Easy and affordable!

Email Andrea Sabin at ansa1233@aol.com to reserve your copy before they run out!!!!

 

Portobello Pizza:

  • 2 portobello mushroom caps, stemmed and gilled
  • olive oil spray
  • 2 slices part skim mozzarella cheese 1/4 inch thick
  • 2 slices of a ripe tomato
  • 4 basil leaves
  • 1 T. pine nuts

Preheat oven to 350 degrees. Place mushrooms on a baking tray, lined with non stick aluminum foil. Coat each mushroom with olive oil spray. Bake for 10 minutes. Remove from oven. Top each mushroom with cheese and tomato. Return to oven until cheese is melted and bubbling. Remove from oven and garnish with basil leaves and pine nuts.

 

 

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Simple Roasted Garlic and Rosemary Chicken

kosher chicken recipes, kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah chicken recipes

Simple Roasted Garlic and Rosemary Chicken

1 Comment 08 April 2011

 

Nowadays, its so hard to find an easy and simple chicken recipe that is not camouflaged with candied sauces that are so sweet that we don’t even realize that its even dessert time.

I believe that our grandmothers imbued their holiday meals with cups of love mixed with with a down to earth collection of  simple ingredients that  reflected their  humble,  less-complicated lives. Its time to unveil the true flavor of your chicken!

Follow Giuliano Hazan‘s authentic easy kosher chicken recipe and leave the syrupy ingredients in the pantry!

By the way- this recipe is a perfect as a Passover chicken recipe and can be used all year round.

 

“In this modern age of information overload, it has become ever more essential to have authorities in different fields whom one can trust. How does one select a title on Italian cooking from the dozens which seem to be published every year? In the realm of authentic Italian cooking, Giuliano is an authority that one can trust.”

Amazon Customer Review

Roast Chicken

From How to Cook Italian by Giuliano Hazan

  • 1 (3 ½ pound) chicken
  • Kosher salt
  • Freshly ground black pepper
  • 3 medium cloves garlic
  • 2 fresh rosemary branches
  • 1 tablespoon extra virgin olive oil
  • 1.  Preheat the oven to 375° on the regular bake setting.

    2.  Pat the chicken dry with paper towels.  Sprinkle some salt and pepper inside the cavity.  Lightly crush and peel the garlic cloves and place them inside along with one of the rosemary branches.  Close the cavity on both ends with toothpicks.

    3.  Rub the olive oil over the skin of the chicken.  Chop the remaining rosemary and sprinkle it all over the chicken along with some salt and pepper.  Put the chicken in a roasting pan with the breast down and place in the oven.  Calculate approximately 25 minutes cooking time per pound (1 1/2 hours for a 3 1/2 pound chicken).  After one third of the cooking time has passed, about 30 minutes, turn the chicken so the breast is facing up.  After the chicken has baked for two thirds of the total cooking time, about another 30 minutes, switch the oven setting to convection heat and raise the temperature to 400°.  If your oven does not have convection heat, simply raise the temperature to 425°.

    4.  To check if the chicken is done, pierce the flesh near the leg joint to see if the juices run clear.  If they do not, roast for another 10 minutes and test again.  Remove from the oven and let the chicken stand for 5 minutes before carving and serving.

     

     

     

     

     

     

     

     

     

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    Allergy-Free Challah- Mom With a Mission

    kosher bread recipes, kosher recipes

    Allergy-Free Challah- Mom With a Mission

    11 Comments 01 February 2011

    Enjoy this Kosher Recipe for Allergy Free Challah

    Challah with a Mission

    By Rachel Ornstein Packer

    When my son was diagnosed with severe food allergies, (eggs, nuts and citrus), I realized that I, along with so many others, was now faced with a mission…to keep my son safe, and educate others in the process.   Food allergies are terrifying and daunting, and for the first few months, I was a deer in the headlights.  Slowly, I started to get a handle on things as I researched, experimented, failed and succeeded.

    It took a while for a virtual non-baker like me to get the hang of baking without eggs, but I did.  One of my first projects was to learn how to bake challah because I wanted my son to continue to enjoy his favorite Friday night ritual, safely.   I found that it was easier, safer and tastier to make it myself, rather, than to relentlessly ask questions at the bakery which only yielded non-chalant responses that could result in a potentially life threatening episode.

    Often, my guests ask me for this kosher recipe and as part of my mission, I now pass it on to you.  Another benefit of this challah (aside from the fact that it is ridiculously simple) is that it is cholesterol free for those family members or guests who are on restricted diets.  Enjoy!

    Kosher Recipe : Challah with a Mission

    Ingredients for this Kosher Recipe

    • 1-cup warm water (approx. 105-115 degrees)
    • 4 ¼ cups flour (I use 3 cups unbleached flour and 1 ¼ whole-wheat pastry flour
    • 2 ½ tsp. rapid rise yeast
    • 1/3- cup sugar (I use Florida Crystals because they are less processed)
    • 1 tsp. salt
    • 2 TBSP. canola oil

    Egg Replacer-Whisk these together briskly with a whisk or fork

    (These three recipe ingredients work as a binding agent.  The “fizzing” that occurs when whisked together provides the “lift” to the finished product).  Make sure you add the egg replacer right before the flour-see Notes for Great Challah below).

    Kosher Recipe Directions

    • Pour yeast into warm water along with a pinch of sugar in a large bowl and mix until combined.
    • Let the mixture to rest for 5 minutes or so until bubbly and creamy (I usually measure out the flour while waiting for the yeast)
    • Add the sugar, salt, and additional 2 TBSP. of canola oil and mix.
    • Beat the egg replacer with a whisk (it will fizz) and pour into the yeast mixture.
    • Add the flour, a cup at a time until it is difficult to stir the mixture.
    • Transfer the dough to a lightly floured surface and knead it until it is smooth and elastic (approximately 7-10 minutes).  It should be springy.
    • Transfer dough to a lightly oiled bowl. Cover with a slightly damp cloth or plastic wrap and set in a warm place for 90 minutes.  It should double in size.
    • Transfer to a lightly floured surface and cut dough into two equal halves.
    • Divide each piece into three pieces and roll out into 10-12 inch ropes.
    • Pinch the ends together and proceed to braid the dough.
    • Place on parchment lined baking sheet and let rise for additional 30 minutes.
    • Preheat oven to 350 degrees
    • Bake for approximately 25-30 minutes depending on your oven.
    • Kosher Recipe for ' No-Egg' Challah

      Kosher Recipe for ' No-Egg' Challah

    • Kosher Recipe for ' No-Egg' Challah

    Notes for Great Challah:

    • Add the egg replacer right before adding the flour. The reaction between the ingredients is what will give your challah lift (in lieu of eggs).  If you put it in first, you will not have as much of a reaction when you add the flour.
    • If you are looking for a healthier option, try using a cup or two (I use 1¼ cup) of Whole Wheat Pastry Flour.  It has all the nutrition of its whole-wheat flour counterpart, (4 grams of fiber, and 3 grams of protein per ¼ cup) though because it is ground from the wheat berry, it yields a far more delicate consistency.
    • Make sure you preheat your oven.
    • Baking powder needs to be relatively fresh.  Old baking powder will yield a hard, flat challah.
    • If you put the dough in the oven to rise, make sure the oven isn’t hot.  Turn it to 200 degrees for 20 seconds and then turn it off, otherwise it will bake the dough prematurely and it won’t rise well.
    • You can shape these challahs into rounds or rolls.
    • You can also add raisins, chocolate chips.  Use your creativity.  My kids love it when I brush a little oil to the top of the challah and then sprinkle with a dusting of Florida Crystal sugar before baking.

    Enjoy this Kosher Recipe for Allergy Free Challah

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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)

    Directions

    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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