Tag archive for "Recipe"

“Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

hanukka recipes and tablesettings, kosher cookbooks, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, shavuot recipes and ideas, sukkot and rosh hashanah recipes, Sukkot Recipes

“Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

2 Comments 28 March 2014

cover photo by Danielle Gindi

How impressive is Robin Jemal? Not only is she known to be a fabulous cook, but she has managed to compile all of her gourmet kosher recipes into one fantastic brand new cookbook.  Unveiled this week at Robin’s home,  friends, family, and hundreds of community women were buying “Dare to be Different” by the armful. Easy to follow  recipes combine Robin’s Middle Eastern Jewish heritage with a timeless modern twist.  Salads, Pastas, Meat, Dairy and Pareve dishes for all of your family and holiday meals are photographed to perfection. At $36. its a perfect Jewish Hostess Hanukkah gift, and you wont be able to buy just one! You will be tempted to buy one for each of the Jewish Hostesses in your life!

Just contact jbetesh818@aol.com to get your gift wrapped copy now!

Check out Robin’s website! CLICK HERE!

“Hi, my name is Robin Jemal and I am excited to introduce my first cookbook to the fans of the Jewish Hostess.“Dare to be Different” is a collection of some of the clever dishes I have developed and adapted from years of experimenting with various recipes. It includes never before seen recipes, as well as some of our classic, Middle Eastern dishes, but with a twist; dishes that make me feel like I can entertain a group or even just my family with ease.

From an early age, I took an interest in cooking and entertaining. Cooking for me was fun, daring and always different. My out-of-the-box cooking style has developed from watching my mom in her kitchen, yet always adding a bit of a twist to our routine recipes. Is it a style that challenges a different and exciting cooking experience: a style that is daring yet delicious, different yet dazzling.

Here is the first of my dazzling dishes for you to sample. Hope you enjoy, have fun, and dare to be different!!

–Robin Jemal”

photo by Danielle Gindi

Subscribe Now: and win a chance for a free copy of “Dare to be Different!”

Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

  • 8 green squash
  • 1 tablespoon olive oil
  • 4 cloves garlic, crushed (divided)
  • Salt
  • Pepper
  • 5 plum tomatoes, cut into ¼ inch
  • thick rounds
  • 2 tablespoons fresh basil, chopped
  • Sugar
  • 2 pounds of Crimini mushrooms
  • 2 tablespoons fresh rosemary, chopped
  • Pesto ( see recipe pg 65)
  • 2 tablespoons heavy cream
  • (optional)

Directions:

  1. Using a julienne peeler, peel 8 green squash vertically to make spaghetti.
  2. Sauté 2 cloves garlic in olive oil for 1 minute and add squash. Add salt and pepper and cook on a low flame 5-7 minutes. Close fire and add pesto to squash. If using heavy cream, add it to pesto. Set aside and let cool to room temperature.
  3. Oven dried tomatoes: Slice tomatoes in rounds and place on tray with olive oil, salt, pepper, basil, crushed garlic and a sprinkle of sugar. Bake uncovered at 300°F for 2½-3 hours.
  4. Roasted mushrooms: Clean Crimini mushrooms with a dry paper towel. Cut off tough stems and slice mushroom in half. Place them on a tray and add pepper, fresh rosemary and olive oil. Roast uncovered at 400°F for 40 minutes. When mushrooms are roasted, remove from oven, add salt and set aside.
  5. Place squash mixture at room temperature around the circumference of a round dish. Leave room in the center and place the mushrooms. Top the squash with oven dried tomatoes and serve.

Subscribe Now: and win a chance for a free copy of “Dare to be Different!”


 Contact jbetesh818@aol.com to get your gift wrapped copy now!

 

 

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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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Melt in Your Mouth Minute Steak Roast for the Holidays

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

Melt in Your Mouth Minute Steak Roast for the Holidays

2 Comments 27 March 2014

When making our Passover, Sukkot, Rosh Hashanah menus etc., its easy to get overwhelmed by the thousands of kosher recipes on many other sites. Here at The Jewish Hostess, I really try to sort through all of the wonderful kosher Jewish holiday recipes out there, and I try to publish the ones that I would make for my own Jewish holiday and  Passover dinners. This minute steak recipe is delicious and takes about 15 minutes to prepare. Its a no brainer. Thanks Elyse Lincer for sending it in!

:Hi Marlene,
Just prepared this minute steak roast for passover. I got it from Passover by Design by Susie Fishbein.
I made it yesterday before shabbat and it looked so good I had to sneak a piece!!  Was delish and very easy.. And freezes well too!”
Elyse Lincer
Ingredients for this kosher recipe:
  • 1 minute steak roast sliced and deveined by your kosher butcher into 2 pieces.
  • 1 c barbeque sauce
  • 1 c   ketchup
  • 6 tbsp brown sugar
  • 2 large onions, sliced into rings
  • 10 cloves of garlic, chopped in food processor.

Directions:

  1. Saute onion and garlic in a little oil.
  2. Mix together sauces and sugar  in a separate bowl.
  3. Place meat in a roaster
  4. Add onion, garlic and sauce on top of roast.
  5. Bake at 350 for an hour.
  6. When cool, slice and freeze on top of kosher for Passover parchment paper (parchment can have flour sprinkled on it) lined in a tin.
  7. If serving fresh, slice thin and reheat at 350 degrees for another half hour.

 

 

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Claudia’s Passover Marshmallow-Nut Log

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Claudia’s Passover Marshmallow-Nut Log

11 Comments 27 March 2014

 

by Claudia Bildirici
My Mom made this marshmallow and nut recipe every single year on Passover. We all looked forward to this special Passover dessert. I look back now and wonder, why did she only made them on Passover?
The truth is, you can really make these passover dessert treats all year round but this year, just like my mom,  I waited till Passover 2011 to make them again!

PASSOVER INGREDIENTS :

  • one bag chocolate chips
  • 1 cap of oil
  • two 5 ounce bag mini marshmallows
  • 1 cup chopped toasted pecans
Create this Kosher Recipe:
  1. toast pecans in a 350 oven for 10 min. Toasting will bring out the flavor.  Watch closely they burn quickly
  2. In a microwave melt chocolate chips on high for 30 seconds Mix return for another 30 seconds
  3. do not try to melt the chip completely . they will melt when you mix the chocolate
  4. add a cap of oil to the chocolate and mix ( this will thin the chocolate)
  5. Cool a couple of min.
  6. add marshmallows and 1/4 cup of pecans
  7. mix till all combined and no whites of the marshmallow show
  8. now for the mess!!
  9. take one parchment paper and sprinkle with pecans.. top with 1/2 the mixture in a log shape. top with more pecans
  10. now roll the mixture in the parchment paper trying to tighten the mixture.
  11. repeat and chill till firm about 1-2 hours  Remove paper slice into 1″ rounds and store in freezer. or should I say HIDE in the freezer?
Enjoy and happy holiday!

Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

hanukka recipes and tablesettings, kosher main dish recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes, shavuot recipes and ideas, Sukkot Recipes

Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

4 Comments 22 October 2013

Last week I attended a cooking class at the Sephardic Community Center with Peter Berley,  former executive chef of Angelica Kitchen in NYC. His cooking style is based upon the macrobiotic way of eating that was SO popular in the 80′s and 90′s. He now still uses his skills to whip up quick and simple vegetarian meals, and we were so lucky to share some of his recipes and easy healthy  tips in the kitchen.

I especially loved his Sweet Potato Soup, so right after the class, I ran to buy some collard greens (which is supposed to be healthier for your digestive tract than steamed kale, mustard greens, broccoli, brussels sprouts, and cabbage- read more about collard greens HERE) and a jalapeño pepper. I already had a some coconut milk sitting in my pantry just begging to meet that can opener. The ginger, sweet potato and spices are regulars in my fridge. Within 20 minutes I had everything chopped and in the soup pot.

I also have a bag of Jasmine Rice has also been sitting on my kitchen shelf, and after hearing that rice may have arsenic leached within, I’ve been staring at it longingly waiting to hear any good news about poison in rice on CNN. Here’s another report link by ABC NEWS, (also please be educated and informed about  possibly avoiding rice cereals for infants). I decided to skip the Jasmine rice addition until the rice companies decide to literally clean up their act.

Anyways, the soup was piping hot within the hour, and it was just in time to be served with my Grilled Miso Salmon.

I hope that you get to try this recipe. It was SO delicious!  I was lucky enough to get a signed copy of  Peter Berley’s cookbook but you can get it on Amazon just in time for the holidays!

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

Ingredients for the soup:

2 tablespoons extra-virgin olive oil
2 cups diced onion (about 2 medium)
2 teaspoons coarse sea salt or kosher salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
1 small jalapeño pepper with seeds, minced
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (14-ounce) can light coconut milk
1 small bunch collard greens, tough stems removed, and leaves cut in half along the rib, and then crosswise into 1/4-inch-wide strips.
1 lime, cut into wedges
1/2 cup roughly chopped cilantro, for garnish

Here is the brand of LITE coconut milk that Peter recommends:

1) In a medium saucepan over high heat, combine the rice, butter, and salt with 3 cups of water and bring to a boil. Stir the rice once, reduce the heat, and cover the pan. Cook until the water is absorbed and the rice begins to stick on the bottom, about 18 to 20 minutes. Let sit covered for 5 minutes. Fluff with a fork when ready to serve.
2
2) In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.
3
3) Add the sweet potato, garlic, jalapeño, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
4
4) Add the collard greens to the soup and simmer, uncovered, until tender, about 10 minutes. Add a bit of water if the soup is too thick.
5
5) Ladle the soup into 3 or 4 wide soup plates, and top with a spoonful of jasmine rice. Squeeze lime over all and sprinkle with cilantro.

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Impressive Baby Lamb Chops for Rosh Hashanah

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

Impressive Baby Lamb Chops for Rosh Hashanah

3 Comments 19 August 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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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 roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

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

13 Comments 13 August 2013

 

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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HOW to WIN a YEAR’S Supply of SOY VAY MARINADES!! Calling all KOSHER COOKS!!!

kosher recipes

HOW to WIN a YEAR’S Supply of SOY VAY MARINADES!! Calling all KOSHER COOKS!!!

5 Comments 10 February 2013

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Dear Hostesses,

You can win a whole year’s supply of Soy Vay marinades!

That’s hundreds of dollars worth of never having to search for the last minute dinner ingredient that’s probably NOT in your pantry!

Let your Asian culinary talents shine through with preservative free all natural Soy Vay marinades.

JUST:

1.Create a fabulously tasty ORIGINAL recipe for a  salad, fish, chicken, meat, or veggie recipe using any of the Soy Vay marinades or dressings.

2. Tag your recipe on your Instagram and/ or Twitter account with

  • #ilovesoyvay and
  • #thejewishhostess and
  • @thejewishhostess.

3. MAKE SURE YOU:

  • Send a pic of  the Soy Vay bottle in the photo of the background of the dish.
  • Send the photo and recipe to me at marlene@thejewishhostess.com

4.-I will post the photo and recipe on The Jewish Hostess INSTAGRAM account.

5.-Most LIKES on Instagram will win A YEAR”S SUPPLY OF SOY VAY MARINADES!!

6.-Winner will be announced on July 4 and recipe will be featured on The Jewish Hostess and Soy Vay site!

7:- Please TWEET, PIN, and SHARE this Contest on FACEBOOK!

For some SOY VAY inspiration, check out this recipe for Soy Vay Wasabi Salmon and Soy Vay Wasabi Lambchops with Roasted Mushrooms.

You can also click onto the SOY VAY site for some additional mouth watering ideas for your Soy Vay recipe contest.

Yo can purchase SOY VAY HERE

Here are just SOME pics of my dinner makeovers with SOY VAY!

 

Soy Vay Marinade, The jewish Hostess

 

All done- THANK YOU Soy Vay!!!

Soy Vay Wasabi Grilled Salmon with Tri Color Mini Peppers

soy vay

Grilled Chicken Tehina Garlic Soy Vay Wrap

soy vay

Island Teriyaki Soy Vay Minute Steak

soy vay

Soy Vay Flounder in Parchment with Easy Veggies

Soy Vay

Experimenting with Wasabi Soy Vay Marinade on Lamb Chops

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Italian Plum Torte  – A  Rosh Hashanah “New Fruit” Dessert

kosher dessert recipes, kosher pareve recipes, rosh hashanah desserts, sukkot and rosh hashanah recipes

Italian Plum Torte – A Rosh Hashanah “New Fruit” Dessert

10 Comments 26 January 2013

Italian prune plums are in season this month, and are a juicy “new” fruit for the Rosh Hashanah new year. They look like an extra large purple olive. In the 80′s, The New York Times printed this Italian plum recipe, and its been in my mother in law’s Rosh Hashanah recipe archive ever since. Its a moist cake recipe that can be made two weeks in advance and frozen with plastic wrap. When you pull it out of the freezer and warm it up, it will taste oven fresh.

This dessert is easy to make and gorgeous on your breakfast or Rosh Hashanah dessert table.

  • 3/4 cup sugar
  • 1/2 cup margarine (we use Earth Balance these days)
  • 1 cup flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 12 Italian prune plums
  • Sugar & lemon juice – for topping
  • Teaspoon of cinnamon

Oven – 350 degrees

  1. Cream the sugar & margarine in bowl
  2. Add flour , baking powder, salt & eggs
  3. Beat well
  4. Spoon the batter into 8-10 inch spring form
  5. Split and pit the plums and place the halves on top of batter – skin side up
  6. Sprinkle lightly with sugar and lemon juice and cinammon.
  7. Bake about 1 hour
  8. Remove and cool
  9. Refrigerate or freeze if desired.
  10. Serve plain or with whipped cream, dust with confectioner’s sugar.

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Sephardic Rice and Peas with Shredded London Broil

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher rice and pasta recipes, kosher thanksgiving recipes, shabbat recipes, sukkot and rosh hashanah recipes

Sephardic Rice and Peas with Shredded London Broil

2 Comments 20 November 2012

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Another recipe from an Instagram fan!

Many Sephardic recipes contain allspice, which possesses the delicious flavor of cinnamon, cloves, and nutmeg ground into one. It’s a great accent to meats, rices, side dishes, and salads. In this recipe, Laura uses cinnamon, allspice, pistachios and nuts. All of these ingredients punctuate the aromatic flavors of the Sephardic household duringShabbat and holidays.

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Spicy Tilapia with Olives,Cherry Tomatoes, and Garlic

hanukka recipes and tablesettings, kosher fish recipes, kosher recipes

Spicy Tilapia with Olives,Cherry Tomatoes, and Garlic

1 Comment 31 October 2012

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

  • 1/4 cup olive oil
  • 2 pounds tilapia, red snapper, or orange roughy fillets
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon dried crushed red pepper
  • 4 cups cherry tomatoes, halved
  • 1 cup Kalamata olives or other brine-cured black olives, chopped
  • 6 garlic cloves, minced

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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Spicy Tilapia With Olives, Cherry Tomatoes and Garlic on Foodista

At Least 10 Hamud Soup Versions for the Syrian Jewish Shabbat Meal

kosher meat recipes, kosher recipes, kosher soup recipes, shabbat recipes, sukkot and rosh hashanah recipes, Sukkot Recipes

At Least 10 Hamud Soup Versions for the Syrian Jewish Shabbat Meal

2 Comments 28 August 2012

You can typically smell the aromas of the lemony-minty hamud that has been cooking for hours on the stove of a Syrian Jewish household on a Friday afternoon.

Hamud is the Syrian version of the Ashkenaz chicken soup. It includes a  medley of usually 3 vegetables- carrots, potatoes, and celery, treasured kibbe balls are thrown in midway-and is served over white or brown rice.

The kibbe ball was always an art form and a source of pride for every Syrian Jewish mom, and rightfully so. It represented the love and time spent on each dish prepared for the family, especially on a Friday night. I’m sure that 99 percent of my generation’s Syrian women do remember that their mothers and grandmother used to sit at the dinette table rolling their kibbe homda balls to perfection, nowadays, the time to make the kibbe balls has eroded as the women run out to work, exercise, or run on daily errands. These errands usually incude a trip to the local kosher butcher in Brooklyn, NY who hire ladies to roll and pack the kibbe ball for us. You can even find turkey kibbe balls on the market today.

As a side note, I remember the day that I asked my husband’s grandmother to teach me how to make kibbe balls. She told me where to buy the 2 kinds of meat that we needed for the kibbes. I must have purchased the meat on a Monday, left it in the fridge, and gotten involved with shopping and manicures for 4 or 5 days. On Friday, I proudly brought over the meat. It had turned brown and slightly smelly by then, but as a new bride, I hardly noticed. Well. needless to say, she sent me right home with that meat! I don’t think she ever got around to teaching me how to roll the kibbes, but I did learn that you shouldn’t leave raw meat sitting in the fridge for a week.

I would love to see our families preserve as much of our Syrian Jewish heritage, especially with all of the horrible news reports about the destruction in Aleppo and Damascus which was the home for our Syrian Jewish community for thousands of years.  For interesting info about what’s happened to our communities’ rich cultural structures and heritage in Aleppo and Damascus click over to this article by Tablet Magazine written by fellow community member Joseph Dana over in Israel.

Here are some kibbe homda variations sent in by some ladies of our community.  Below is the Instagram thread that started this whole post! Please send in your kibbe homda variations to marlene (at) thejewishhostess.com and I will add them in.

By the way- you can always see what The Jewish Hostess Hostess is up to- just follow me on Instagram!

Share and enjoy!

Deal Delights Cookbook Adaptation for Hamud:

1- This is the version the I use from the red Deal Delights cookbook. I’ve added 1/2 cup of tamarind sauce (ourt) and a whole potato that boils with the mixture and gets mashed at the end to add to the thickness of the sauce.

Hamud Ingredients:

  • 1 qt water
  • 1 large potato – cubed
  • 1 large whole potato
  • 2 stalks celery cubed
  • 2 carots peeled and diced
  • 2-4 cloves garlic
  • juice of 2 lemons
  • 1/2 tsp kosher salt
  • palmful of crushed mint leaves

Bring vegetables to a boil. Reduce heat and simmer for 15 minutes.

Crush garlic with the back of a pyrex cup and mash with kosher salt. Add to vegetables.

Add lemon juice and mint leaves. Simmer for 10 minutes. Add 1/2 cup of tamarind sauce (I love Mrs Maslaton’s ourt sold at Kosher Corner in Brooklyn).

Cook for about 1 hour covered.

Add kibbe – simmer uncovered about 1/2 hour- 45 minutes.

Mash the whole potato when soft to add to thicker consistency.

2- Kibbe Homda Recipe by Odette Tebele Rishty:

“Probably the toughest recipe ever …to give exact measurements and directions for. All grandmas give it over like this… Then you put the lemon juice and we say how much sito? And they say ‘just put!’. Then you put the salt and we say how much and they say ‘just put!’ haha. The point is to know exactly what you want it to taste like and a cook who is comfortable in their kitchen and is experienced with food will get it.

This is a Halab recipe. (Alleppo syria) My grandma left there and went to Mexico and married at 16 in Mexico. This recipe’s end result is an orange to red looking Hamud.   Its salty lemony sauce has sugar added but only a drop enough to enhance .. The sweetness is not tasted —I’ve tasted within my own grandmas daughters a slightly sweeter version and my grandmas was even less sweet – my mom’s Adela (Chayo )Tebele. ah’ was in deed the best! This is how I make it and she loved my Hamud!

I don’t have time to give directions-  I think anyone can figure it out if they make Hamud ! All mom’s son in laws and grandchildren loved this Hamud the best! Egyptian son in law included! She’d get visits for leftovers from son in laws and older grandchildren and grandchildren bringing her great grandchildren for another taste even on a Monday for leftovers!

  • Lots Celery
  • Lots Carrots
  • 1 lg onion onion small slithers cook til just clear not more(that is the first thing in the pot with a little oil )
  • Water fill till half of pot (med to large pot)
  • 1 marrow bone this adds tons of flavor
  • 1Can of tomato sauce (small can for med pot , large can for a really big pot)
  • Lemon juice (at least two cups maybe more will be needed as you go along)
  • 2-3 tablespoons of sugar
  • 1 peeled potato cut up in small chunks
  • Crushed garlic 3-4 cloves ,dry mint leaves crushed kosher salt and oil 1-2 tbsp to make paste and add to Hamood soup as cooking
  • Probably will need to add salt a few times.

Taste and add ingredients if needed after a good 15 minute boil. Then add kibbes when ur happy with the taste (so your not meat for the day- If you need to still have coffee & the like :)  )Then allow it to cook for at least 45 min covered slightly ajar .. .Bubbling slightly then lower the flameMy sister variated to this and I honed in on it – and asked her secret -she added a fresh lemon and a fresh lime (either or can be used but i use both including the juicy inside

pieces ) squeezed into the soup — along with the usual store bought lemon juice — it definitely enhances the flavor to be more Middle Eastern as it creates a stronger more delicacy-like robust flavor.
(for a really big Hamud pot I would say not to double the ingredients- a little less than double)
Anyone can email me for questions if anything is unclear or they need help with it.  Itsallagift1@aol.com.
When I was finally able to make Hamud good everytime it was my proudest moment to be able to carry on the tradition!
My mom’s magic is working– to keep a family coming back for visits– now my married daughter makes sure to come back for Hamood and tries to even take some home after shabbat for my granddaughter who just started eating regular food — she loves it too!!!Happy hamud perfecting! May the tradition-carrying force be with you! “
Odette (Tebele )Rishty

 

3-  Kibbe Homda by Lisa Ades:

Sour Spearmint Sauce/Soup with Meatballs (Hamud) by Lisa Ades

  • 5 medium boiling potatoes, peeled and cut in
  • 1 lb ground beef
  • salt
  • 1 1/2-inch pieces
  • 3 stalks celery, diced
  • 1 lb. veal stew meat, cut into 1 1/2-inch pieces
  • 1-2 cups fresh lemon juice
  • 1 head garlic, clves peeled and minced
  • 1/2 cup dried spearmint
  • 1/2 cup sugar

Place ground beef in a large bowl. Season with salt, mix well, then
shape into 1″ meatballs. Cover with plastic wrap and set aside.

Place potatoes, celery, veal, lemon juice, garlic, spearmint, and sugar
in a large pot. Add 8 cups water and bring to a boil over high heat.
Reduce heat to low, add meatballs, cover, and simmer, stirring
occasionally, for 1 hour. Using a long-handled spoon, stir soup,
mashing potatoes just enough to slightly thicken soup. Cover and
continue cooking until veal is tender, about 2 hours more.

Adjust seasoning with additional salt, sugar and lemon juice, if
necessary. Ladle into bowls or serve over rice.

 

4- Jen Ashkenazi- from my grandma’s cookbook:

“Cooking with Grandma” was made by the Children & Grandchildren of Marjorie Ashkenazie A”H.  We were all able to pick our favorite recipe from our Grandmother & write a small story from the memories that brought us back to that recipe . This cookbook is my favorite tool in the kitchen because I know my grandmother is watching over me & guiding me in the correct direction .

“Cooking With Grandma” can be purchased online from the below Link ;

http://www.blurb.com/bookstore/detail/2430715?alt=Cooking+with+Grandma+-+revised+edition%2C+as+listed+under+Cooking

 

5- Kibbe Homda by Sara Ash

  • Water
  • Crushed garlic
  • Lemon juice real lemon
  • Kosher salt
  • Fresh mint
  • Chopped celery carrots potatoes
  • Jerusalem glatt kibbe balls bought from the kosher butcher on East 8 in Brooklyn, NY.
“Kibbe meat is the best if u make your own …
Fill medium size pot 3/4 full w/ water crushed garlic and salt bring to boil . Add 1 bunch of fresh mint chopped ..bring to boil add lemon juice from bottle count to 12 .
Bring to boil add carrots and celery boil for 10 add kibbe balls and potatoes .
Boil until potatoes get soft .. Consistency will be thicker .. Flame should be low …
My families favorite I never make enough!”

 

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Easy and Delicious Marshmallow Baked Alaska  by Marie Tourgueman

hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts, sukkot and rosh hashanah recipes, Sukkot Recipes

Easy and Delicious Marshmallow Baked Alaska by Marie Tourgueman

2 Comments 26 August 2012

 

image courtesy of homedesign.marthastewart.com

Jewish Hostesses have no fear! The goal of being a Jewish Hostess is NOT to feel like we are slaves again in Egypt!!!!

Rather the goal is to create delicious holiday meals plus yummy desserts that get onto the table beautifully, in one piece, and not want to kill ourselves in the proccess!!!!

Thank you Marie Tourgeman for this delicious recipe. Marie knows how to entertain in style PLUS has her thriving business organizing closets, kitchens and offices to perfection in the New York area. Contact her at mtorgueman@yahoo.com for more info!

Baked Alaska

by  Marie Torgueman

  1. Line sides and bottom of Pyrex with chocolate chip cookies.
  2. Fill Pyrex with softened ice cream flavor of your choice.
  3. Sprinkle and cover with mini marshmallows and chocolate chips.
  4. Freeze to harden the ice cream.
  5. Before serving place in oven and Broil a few minutes until marshmallows are toasted but not burnt.
  6. Serve immediately and watch it disappear!
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More Elegant  Unique Table Settings and Ideas for Rosh Hashanah

holiday table settings, rosh hashanah table setting ideas, rosh hashanah table settings, sukkot and rosh hashanah recipes

More Elegant Unique Table Settings and Ideas for Rosh Hashanah

1 Comment 24 August 2012

Please “LIKE this post!!!

Rosh Hashanah Greetings to all of my Jewish Hostesses!

I’ve been really enjoying some great internet table decor inspirations and ideas for the Rosh Hashanah holiday and I’m so happy to be sharing them with you.  Please remember to snap a pic of your Rosh Hashanah table!

Always remember that when setting a holiday table, its the extra energy that you put into your creative table settings, and unique centerpieces, whether it be a formal table setting, or a casual one, plus  the energy that goes into your kosher holiday menu, that your family will keep in their hearts forever. Hopefully these easy table scape ideas for Rosh Hashanah should  give you some creative design ideas for your festive holiday table!

Wishing you all a healthy and happy holiday!!!

     

 

photo above from: Creative Jewish Mom

3 photos below from :Kineret  Specter’s Facebook page:

Rosh Hashanah Challah by Guess Who Is Coming to Dinner:

 

Honey Bee Centerpiece from HERE

 

Gorgeous Caramel Apples from HERE:

Love this apple centerpiece from Better Homes and Gardens!!!

How pretty are these apple votives???

How to Rosh Hashanah table decor from HERE :

and HERE

p.s. Subscribe Now to get the best kosher recipes, Jewish holiday table decor ideas, and discounts from your favorite shops!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Pistachio Stuffed Dates for Rosh Hashanah

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah desserts, rosh hashanah simanim, sukkot and rosh hashanah recipes

Pistachio Stuffed Dates for Rosh Hashanah

No Comments 20 August 2012

recipe and photo provided courtesy of elanaspantry.com 

Use this yummy healthy and gluten free recipe as a symbolic Rosh Hashanah dessert, but more importantly, you can also use it on the dinner table as one of the simanim. On Rosh Hashanah we eat dates because it sounds like  the word “sheyitamu,” “that they be consumed.” Hence, we repeat the blessing”may… our enemies be consumed.”

Display these pretty dates on a dish that is on a pedestal, and if you are having a lot of company, buy two or three pedestal dishes and spread them along the table so that they are within reach.

Dates Stuffed with Pistachios:

  • 1 cup pistachio nuts, shelled
  • ¼ cup orange juice, freshly squeezed
  • 1 teaspoon orange zest
  • 1 pinch celtic sea salt
  • 20 large dates
  1.  In a food processor, pulse pistachios, orange juice, orange zest and salt
  2. With a sharp knife, make a slit on one side of each date and remove the pit. (Make sure you check the dates for worms and yucky crawly bugs.)
  3. Push a teaspoon of pistachio paste into each date; gently squeeze closed so that filling spills over
  4. Serve
Makes 20 stuffed dates

 

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Asparagus Pesto by Mark Bittman

kosher recipes, kosher rice and pasta recipes, kosher thanksgiving recipes, kosher vegetable recipes, sukkot and rosh hashanah recipes

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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