Tag archive for "thyme"

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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    Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

    kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes

    Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

    No Comments 28 July 2010

    I have been trying to dig up some new summer salads to serve and I think I hit the jackpot with this refreshing crunchy combo  that I found

    on Ronni Fein’s blog.

    I am adding this salad to this week’s menu – without the cheese so I can serve it late Saturday afternoon and not worry that  Shabbat passerbys may have had a meat lunch and wont be able to eat it. Let me know if you decide to try it too!

    1 cup fine grain bulgur wheat

    1-1/2 cups boiling water

    1 large ripe tomato, chopped into bite size pieces

    1 small, slim zucchini, diced

    assorted colored peppers, chopped, (optional)

    1 medium cucumber, peeled, deseeded and diced

    2 scallions, chopped, optional

    3/4 cup crumbled feta cheese, optional

    2 teaspoons chopped fresh thyme, oregano, savory or marjoram leaves (or a mixture of herbs)

    1/4 cup extra virgin olive oil

    3-4 tablespoons lemon juice

    salt and freshly ground black pepper to taste

    Place the bulgur in a bowl and pour the boiling water over it. Stir and let rest for about 15 minutes, or until the water has been absorbed. Add the tomato, zucchini, cucumber and optional scallions and cheese. Sprinkle with the herbs. Toss ingredients to distribute them evenly. Add the olive oil and 3 tablespoons lemon juice. Toss the salad, taste and add more lemon juice if desired, plus salt and pepper to taste. Best to let rest for 15 minutes before serving (at room temp). Makes 4-6 servings

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    My Window Herb Garden

    at home

    My Window Herb Garden

    No Comments 23 April 2010

    My apartment has south facing windows, which makes it SO HOT and blindingly bright. Sometimes I have to wear sunglasses indoors, and the wall of mirrors doesnt help matters! So I figured I might as well take advantage of living in a greenhouse and grow some herbs.

    I’ve been collecting some potted herbs for the past few days. I bought some at the farmer’s market, some at Home Depot, and some more at my local florist. I was looking for the perfect pot to replant them in so I could leave them on my window sill and have fresh herbs everyday. The florist had her herbs in these glass square bowls, and she told me that with a few stones below the soil for drainage, the herbs would be just fine in one of those.

    Im growing: Basil, Mint, Oregano, and Thyme. I have Rosemary growing in a separate pot because it has different watering needs. I put the Oregano and Mint at the edges because they tend to flop sideways, while the Basil and Thyme will stay more upright. For instructions on a fool-proof herb garden go HERE.

    I cant wait to make dinner tonight!

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    Bring on the Veggies

    kosher recipes, kosher vegetable recipes

    Bring on the Veggies

    No Comments 26 March 2010

    Vegetables are often viewed as  side dishes  alongside a heavier entree. But why not make the vegetables the main attraction at your next meal?

    Vegetable Tian                                         

    Serves 4-6

    Ingredients for this Kosher Recipe

    • Good olive oil
    • 2 large yellow onions, cut in half and sliced
    • 2 garlic cloves, minced
    • 1 pound medium round potatoes, unpeeled (yukon gold)
    • 3/4 pound zucchini
    • 2 medium sized eggplant
    • 1 1/4 pounds medium tomatoes
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon fresh thyme leaves, plus extra sprigs
    • optional- 2 ounces of Mozzarella cheese, grated

    Directions for preparation

    Preheat the oven to 375 degrees F.

    Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

    Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

    Recipe adapted from Barefoot in Paris

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