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Sweet Holiday Tender Brisket with Red Wine

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

Sweet Holiday Tender Brisket with Red Wine

1 Comment 10 September 2015

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

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


This recipe is courtesy of Gourmet Kosher Cooking

Brisket Recipe Ingredients:

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


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

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Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes

Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

4 Comments 14 September 2013


I’ve known Lisa Ades now for about 5 years. When I’m not sitting at my computer blogging for The  Jewish Hostess, or taking care of my family, (and maybe doing a little fun shopping), I have the thrilling  job of working with Lisa as we co-produce a couple of  historical documentaries for The Joseph J. Sitt  Sephardic Heritage Museum.

Besides being a top notch filmmaker, Lisa also cooks gourmet meals for her family.

I’m so glad she found a minute to write up her famous kosher Brisket recipe!

Of course this is a perfect  main course for  your Shabbat and Jewish Holiday menus!

Juicy Brisket with Deglazed Onion and Wine Sauce:

    • Buy a 4-5 pound brisket.
    • Sprinkle with kosher salt and pepper and brown it well on both sides in 1-2 tbsp. vegetable oil (canola).
    • Remove brisket and sauté 6 onions, coarsely chopped or thickly sliced.
    • When the onions are lightly browned, add 2-3 minced garlic cloves and sauté for about a minute.
    • Then add ½ can of tomato paste and brown with the onions for a few minutes.
    • Deglaze the pan with about a cup of red wine, scraping up any brown bits, then add a bay leaf and about a quart of chicken stock (the stock should come up to about half way in the pan).  The onions and brisket will give off a lot of liquid.
    • For extra flavor you can add ½ packet of instant onion soup mix. Cover the pan tightly and simmer on a low heat for about 2 hours.  You can also cook the brisket in the oven at about 350.
    • Remove the brisket from the pan and let cool.
    • In the meantime, skim the sauce and then blend the onions and cooking liquid with a hand blender right in the pot or remove to a blender if you want a smooth and thick gravy.
    • Season with salt and pepper to taste.
    • When the brisket is cool, cut off any fat if you wish and slice against the grain.
    • Nestle the sliced brisket in the gravy, cover and cook for about another hour, until it is very tender.   Total cooking time should be about 3 hours.

Click here and choose The Perfect Dutch Ovens for Your Shabbat Brisket!

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Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

hanukka recipes and tablesettings, kosher dairy recipes, kosher recipes, kosher soup recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, Sukkot Recipes, Tu Bishvat Recipes and Table Settings

Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

3 Comments 03 January 2013

Lasagna Soup, The Jewish Hostess


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Lasagna Soup with Spaghetti Squash and Ricotta

  • 2 tsp. olive oil
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can diced tomatoes
  • 2 bay leaves
  • 6 c. Stock or water
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste


  • 1 cup cooked spaghetti squash
  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
  • 2 c. shredded mozzarella cheese


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!

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Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

card game lunch, kosher rice and pasta recipes

Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

2 Comments 24 December 2012

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

Subscribe Now!

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

Recipe for Wheat Berry Salad: (pictured below)

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

The jewish Hostess 4

Quinoa Oreganata

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

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Spiced Israeli Stuffed Peppers

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes, purim recipes, baskets, and decor

Spiced Israeli Stuffed Peppers

2 Comments 14 February 2012


Meet Margo Sugarman- one of my favorite Jewish Hostess bloggers residing in the beautiful land of Israel! We are so lucky to be able to get a glimpse of life as a Jewish wife and mom as she cooks and writes about the wonderful herbs, spices, local fruits and vegetables of  the flavorful Israeli cuisine. Check out The Kosher Blogger  for more great kosher recipes for all of the Jewish Holidays, Shabbat, and week nights!

“Stuffed vegetables are prevalent in many Middle Eastern and European countries, each with their own twist and their own flavor profiles. The Greek “gemista” stuffed veggies will use pine nuts, cinnamon and mint; Italian “verdure ripieni” include Parmesan cheese and bread crumbs; “filfil rumi mahsi”, Egyptian stuffed peppers, use allspice, currants and tumeric; Balakan stuffed peppers (names vary by country, but are called “punjena paprika” in Serbia, Bosnia and Montenegro) are characterized by their use of paprika; and Ashkenazi stuffed cabbage, naturally, has a sweet sauce.

My favorite are Israeli stuffed vegetables. I think that the version we make in my house (my husband is the stuffed vegetables master) is a combination of the best of all the recipes, with all the exciting and palate tickling flavors that define Israeli cuisine. The addition of hot paprika, cumin, chili and coriander give this recipe its distinctive Israeli character.

Israeli Stuffed Peppers

Admittedly, making stuffed vegetables is a bit of a project, but the results are mouthwatering. The combination of meat, vegetables and rice all in one dish also means that once you’ve made this, you don’t need a whole lot more to round out a full meal, so it may take some time, but it really is a meal in a pot.

The Israeli version doesn’t discriminate when it comes to the vegetables. Any vegetable that can be scooped out or can wrap around the filling can be used in this dish. Wegenerally use peppers, zucchini and onions, but you can also use tomatoes, cabbage, eggplant, or any other vegetable that can be stuffed. This recipe can also be made as vegetarian by simple omitting the meat. It’s just as delicious without it and is a great vegetarian main course.” Margo Sugarman



Vegetables to stuff: About 6 red peppers; 4 thick zucchinis halved; 1 large onion. (Quantities will vary depending on the size of the veggies)

Vegetables to stuff

½ kg (1lb) minced beef

1 cup raw long grained rice (Basmati is best)

3 tablespoons olive oil

2 large onions finely chopped

4-6 cloves of garlic crushed

100 g (4 oz) tomato paste

1 grated carrot

½ small chili chopped

¼ teaspoon turmeric

½ teaspoon cumin

½ teaspoon sweet paprika

¼ hot paprika

Salt and pepper

4 tablespoons chopped fresh coriander

2 tablespoons chopped fresh parsley

½ cup chicken stock

For tomato broth

1 800g (28 oz) can chopped tomatoes

200 g (8 oz) tomato paste

About 4 cups of chicken stock (or as much as required to cover the vegetables once they’re in the pot)

¼ teaspoon cumin

¼ teaspoon sweet paprika

2 cloves of garlic crushed

Remove the tops of the peppers, seeds and white bits

1 teaspoon sugar

Salt and pepper

How to do it

1. Prepare the vegetables: For the peppers, slice around the top of the pepper, near the stem and remove the “lid”, setting aside. Remove the seeds and pulp. For the zucchini, from the cut side, using a very small teaspoon or an apple corer, remove the seeds making sure you don’t pierce the bottom. For the onion, place the peeled onion in a pot of boiling water and cook for about 5 minutes. Then make a cut from the top to the bottom of the onion and carefully remove as many of the large outer layers of the onion as you can and set aside.

Remove seeds from the zucchini

2. In a large wok or skillet, heat up the olive oil. Saute the chopped onion until soft. Add the garlic and saute for less than a minute, making sure it doesn’t burn. Add the mince and cook until there is no longer any pink meat. (For vegetarian, omit the meat) Add the 100g tomato paste and mix. Add the rest of the herbs and spices and saute for another few minutes until it’s all releasing lots of wonderful aromas. Add the stock and mix.

3. Remove from the heat and add the rice, mixing well till combined. Add some of this mixture to each vegetable – fill to no higher than 1 cm from the top of the vegetable and fill it loosely as the rice will expand when cooking. For the onion, place one or two sheets of onion on a clean surface and put about 1 tablespoon of filling in the middle and loosely wrap the onion around the filling so that there is a double layer of onion around the filling. You can do the same for cabbage leaves that you have also boiled in water for a few minutes.

Loosely add filling no higher than 1 cm from the top

4. Place the peppers bottom side down in a large, wide pot, and place the “lids” of the peppers back on top (this is just for show). Add the rest of the vegetables in the spaces, making sure the openings are facing upward.

5. Mix together the ingredients for the tomato broth and pour over the vegetables, making sure the liquid covers all the vegetables. This is essential to ensure that all the rice cooks.

6. Cover the pot. Bring to a boil and reduce the heat. Simmer for 30-40 minutes or until the rice begins to overflow from the peppers and the vegetables are all cooked.

Serves about 6-8.

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Turkey Schnitzel with Gravy by Laura Frankel

kosher meat recipes, kosher recipes, kosher thanksgiving recipes

Turkey Schnitzel with Gravy by Laura Frankel

No Comments 08 September 2011

Turkey Schnitzel

“Don’t want to baby-sit a whole turkey? Try a crispy-savory schnitzel. I love quick-easy to make schnitzels. I often make them out of the obligatory chicken and veal. Then, I got crazy one day and made duck schnitzel and it was a hit. See my first cookbook  Jewish Cooking For All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day
(John Wiley and Sons). So, why not turkey? Fast, easy crunchy and no troubling leftovers. I love it!”

Laura Frankel

Serves 4

  • 1 2-pound turkey breast or 4 turkey cutlets
  • 2 eggs, lightly beaten
  • ½ cup of flour
  • 1 cup panko style bread crumbs
  • 3 tablespoons chopped flatleaf parsley
  • 1 tablespoon chopped fresh thyme
  • 3-4 fresh sage leaves, chopped
  • zest of 1 orange
  • Olive oil
  • Salt and pepper

1.Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or pieces, between 2 sheets of plastic, as thinly as possible. (Very cathartic before a family gathering!)

2.Place the eggs in a shallow pan

3.Place the flour in a separate shallow pan

4.Place the remaining ingredients in a separate shallow pan combined.

5.Place a medium sauté pan coated with olive oil over medium high heat.

6.Season the turkey pieces with salt and pepper, Place a piece of turkey in the flour. Coat the turkey with egg thoroughly. Place the turkey in the egg. Finally place the turkey in the seasoned bread crumbs.

7.Place the breaded turkey in the heated pan and cook until the breads crumbs are browned. Turn and brown on the other side. Transfer the browned turkey to a parchment lined baking dish. Continue with the remaining pieces. This step can be done one day ahead of serving. You can store the browned turkey in the refrigerator over night.

8.Before serving, place the turkey in a preheated oven at 350 and roast the turkey until it is cooked through (about 12 minutes).

Quick Pan Sauce

Can’t eat turkey without gravy? Me neither! Don’t let the absence of a whole bird stop you. Whisk this quick pan sauce together and no one will be the wiser.

  • 1 cup sliced mushrooms
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons flour
  • Bouquet garni* of parsley stems, thyme sprigs, sage leaves, bay leaf
  • 1 cup chicken stock
  • 1 cup white wine

1.In the same pan that you browned the turkey, add 2 tablespoons of olive oil to the pan over medium heat. Saute the mushrooms until they are browned and crispy. Add shallots and garlic and allow them to gently sweat until they are very limp and fragrant (about 5 minutes). Add the flour and whisk to coat the shallots.

2.Add the white wine and chicken stock. Add the bouquet garni and simmer over medium low heat until the mixture is thick and creamy.

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Frieda’s Barbecued Brick Roast

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

Frieda’s Barbecued Brick Roast

No Comments 07 September 2011

My sister Frieda is a gourmet cook and its a treat to be able to share one of her holiday recipes:

The Day Before:

Marinate a brick roast in:

  • olive oil
  • fresh crushed garlic
  • salt, pepper
  • fresh thyme

The Next Day:

  1. Place brick roast on low flame on the barbeque
  2. Turn every 10 minutes so roast doesn’t burn.
  3. Leave on barbeque for about an hour .
  4. Take off BBQ and let cool.
  5. Slice rare.

Make Gravy:

  1. saute shallots
  2. add fresh crushed garlic
  3. add sliced mushrooms
  4. add salt, pepper,
  5. add chicken stock
  6. add water
  7. add leftover  dry red wine from the fridge.
  8. cook for half hour till reduced to a gravy .
  9. Strain and remove solids.
  • Place rare sliced roast in a roaster and pour gravy on top.
  • Cook another hour and a half.
  • Saute mushrooms in garlic and serve on top of roast.
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    Sweet and Spicy Butternut Squash Soup

    kosher pareve recipes, kosher recipes, kosher soup recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas

    Sweet and Spicy Butternut Squash Soup

    2 Comments 04 February 2011

    by Ayelelet R.

    We all know an apple a day keeps the doctor away, but there are other fruits out there that help keep us healthy. Butternut squash is actually a fruit; it is actually linked closely with the pumpkin! It is full of heart-healthy vitamins, a lot of fiber, and is a natural way to get folate. Folate is important for women in their child-bearing years, as it prevents birth defects. You will find it added to many baked goods in the supermarket, but natural accumulation of vitamins is always recommended. Luckily, this soup has butternut squash AND apples, so you can feel good about taking seconds (or thirds!) of this soup.

    With immersion blenders a staple in everyone’s kitchen these days, it’s become really easy to whip up your favorite pureed vegetable soup. I got the idea to add apples to butternut squash soup from Ina Garten, but decided that her soup was too sweet and needed something to pack some extra punch. Halve the pepper if you are going to serve this soup to kids. Either way, this soup will take your taste buds for a ride!


    • 2 Tablespoons olive oil
    • 2 large spanish onions (or 4 smaller yellow onions)
    • 1 carrot
    • 2 celery sticks
    • 1 large butternut squash
    • 2 Macintosh apples
    • 1 cup vegetable stock
    • 1.5 cups water
    • 1/2 tsp salt
    • 5 clicks of freshly ground pepper (or 1/4 tsp)
    • 1/8 tsp nutmeg
    • 1/2 tsp cayenne pepper
    • 1/2 tsp dried thyme
    1. Heat up a large stockpot on medium low flame with the olive oil.
    2. Meanwhile coarsely chop the onion and add it to the stockpot. Let it sit and caramelize on a low flame for about twenty minutes.
    3. Add the carrot and celery (both coarsely chopped) to the pot and let sit another ten minutes. meanwhile, peel the butternut squash and apples, remove all seeds, and cut up into chunks.
    4. Add them to the pot and mix around with the other vegetables.
    5. Add the stock, water, and spices. Bring to a boil and then cover, letting it simmer for about an hour.
    6. At this point, all of the fruits and vegetables should be soft. Turn off the flame, let it cool for a little bit, and then immersion blend everything together. If you don’t have an immersion blender, you can pour the soup into a regular blender or food processor and puree in that. However, you must cool down the soup for a longer period of time if you are going to transfer to a blender otherwise you run the risk of burning yourself!
    7. At this point, I return everything to the pot and taste it. I usually add salt, pepper and thyme until it tastes right to me. I usually add more cayenne pepper until there is enough heat to my liking.  If you like your soup creamier, you can also add 1/2 cup skim milk or soy milk and gently reheat the soup.
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    Exotic Mushrooms & Millet Soup for Sugar Detox

    kosher pareve recipes, kosher recipes, kosher soup recipes

    Exotic Mushrooms & Millet Soup for Sugar Detox

    No Comments 10 January 2011

    “Yesterday I went to Sari Danas sugar detox class. This is a kosher recipe she gave out. I made it today and am loving it!!! Thank you Sari!”


    Lisa Bailey

    Needed for this Kosher Recipe : Sugar Detox

    • Olive oil                                        1/8 t
    • Onion, chopped                            ½ c
    • Celery, chopped                           ¼ c
    • 1 Garlic  minced
    • Shitake mushroom, sliced           1/3lb
    • Oyster mushroom, chopped        1/3 lb.
    • Portabella mushroom, chopped   1/3 lb.
    • Millet                                                  ½ cup
    • Thyme   ground                                    2 t
    • 1 Bay leaf crumbled
    • Vegetable stock 32 oz.
    • Salt     ½ t
    • Pepper   1 t

    Sugar Detox Recipe Directions

    1. Sauté the onion celery and garlic in olive oil
    2. Add millet and lightly brown
    3. Add mushrooms and lightly brown
    4. Add to vegetable stock and bring to a simmer about 20 min
    5. When cool, blend in food processor or hand held emulsifier, add water if to0 thick.

    Can you go a day…. a week ….. or how about a month without eating sugar? I did it and so can you! Join the 30 day Sugar Detox Challenge!! Contact me- Sari Dana at sari@danaNYC.com

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