Tag archive for "Vinegar"

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

Directions

  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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Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing

kosher recipes, kosher salad recipes

Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing

1 Comment 16 January 2012

 

I recently tried a new salad dressing from the new SBH Cooking for a Cause cookbook and it was too good not to share with all of my Jewish Hostesses. Its light and sophisticated, yet very kid friendly.  It’s much easier for me to whip up large quantities of salad dressings in a Cuisinart than mixing in a bowl. I doubled the amount of ingredients called for in the original recipe, and stored it in a jar in the fridge. Perfect on top of any type of salad! Use it all week- this past Shabbat I drizzled it on top of sliced grilled chicken salad with olives and radichio. Yum! Enjoy! Marlene

 

Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing:

  • 4 tbsp lemon juice
  • 2 tsp dijon mustard
  • 2 tsp red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 2 shallots
  • salt and freshly ground pepper
  1. While Cuisinart blade is running, drop the 2 shallots in to be minced.
  2. Pour in all other ingredients except for olive oil.
  3. While blade is spinning slowly add olive oil to make sure the dressing is emulsified.
  4. Add salt and pepper.
  5. Store in a jar and use throughout the week!

 

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Tu Bi’ Shvat Shiva Minim Wheat Berry Pilaf

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Tu Bi’ Shvat Shiva Minim Wheat Berry Pilaf

2 Comments 15 January 2012

 

When is Tu Bishvat this year?

Friday Evening at nightfall January 25! Mark your calendars!

 

Here’s a head start to your Sheva Minim menu!

I made this recipe last year for Tu Bishvat and it was a great hit- everyone who was health conscious and was watching their waistline knew that this slightly sweet grain salad would nudge them to pass on dessert.

Found in the grain aisle (where you would find legumes, beans, quinoa, etc.), this often overlooked alternative for rice has many nutritious benefits. Wheat berries are the kernels of wheat that originate from the wheat plant. Because they are not processed, they are packed with fiber and all the nutrients that usually get lost in the process of making flour. Inspired by Tu B’shvat, I came up with a sweet pilaf that includes all of the Sheva Minim, the Seven Species of fruits and grains that are special to Israel.

This kosher recipe makes a large bowl of pilaf. If you are only making it for two people and do not want a lot of leftovers, I suggest halving it. Also, I always love using fresh fruits, but if no fresh figs are available in your area, you can always find dried ones. Just remember that dried fruits are often sweeter than fresh, so change the recipe accordingly.

Recipe Ingredients

  • 1 cup wheatberries
  • 1 cup barley
  • 1 box of fresh figs
  • 1 cup pitted chopped dates (I like to thinly slice them width-wise to create rings)
  • 1 cup grapes or 1/2 cup raisins (optional)
  • 1/4 cup pomegranate seeds and/or 1/4 cup pomegranate juice
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • salt and pepper to taste

Kosher Recipe

Directions cont’d

Cook the wheat berries and barley according to their package directions in two separate pots (usually the barley takes half an hour longer to cook so put that up first). While the grains are simmering, take out a large glass bowl and whisk together the olive oil, red wine vinegar, honey, and some salt and pepper. When grains are tender and still hot, dump them into the glass bowl, give them a mix, and let it sit to absorb the flavors. Meanwhile, cut up all of the fruits, then add them to the mix. I drizzled pomegranate juice on top to give it a little bit more sweetness and flavor. Enjoy!

 

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Two Great Sugar Detox Salad Dressings for the Holidays

kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas

Two Great Sugar Detox Salad Dressings for the Holidays

2 Comments 15 September 2011

 

These dressings are a great addition to any salad- perfect for a sugar detox diet! Thanks to Sari Dana for all of your sugar detox advice! Blend up for Rosh Hashanah, Sukkot, or any of the Jewish Holidays!

Avocado Dressing
1/4 cup vinegar (or red wine vinegar)
1/4 cup lemon juice
2 tsp salt
1 1/4 cup olive oil
1 avocado
1 garlic
Blend in blender

Nobu Dressing:
1 cup lemon juice
1/2 cup tamari
3 garlic
2 tsp salt
1 1/4 cup olive oil
Blend in blender

 

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Prime Rib Roast with a Mustard-Herb Crust

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

Prime Rib Roast with a Mustard-Herb Crust

1 Comment 04 September 2011

This  recipe was a proven winner from our archives!

Ingredients:

1 (6-7 lbs) rib roast

4 large garlic cloves, chopped

3/4 teaspoon kosher salt

1/4 cup fresh rosemary, chopped

1/4 teaspoon black pepper

3 Tablespoons dijon mustard

3 teaspoons balsamic vinegar

4 Tablespoons extra virgin olive oil

Preheat oven to 450 degrees

Place roast bone side down in roaster.

Mash garlic and salt together, and then stir in all other ingredients.

Smear the mixture over the meaty part of the roast (not the bones).

Place in oven and roast for 20 minutes. Reduce heat to 350 for 1 hour and 15 minutes (10 minutes more for medium).

Remove from oven and let stand 10 minutes. Carve with meaty side down. Expect two sliced from each rib- one with bone and one without.

Recipe courtesy of Prime Cut Butcher,431 Avenue U, Brooklyn, NY 11223;

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Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw

kosher fish recipes, kosher recipes, shavuot recipes and ideas

Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw

1 Comment 22 August 2011

Thank you Raquel Franco for sharing your delicious gourmet kosher fish dinner recipe with us!

“This recipe  with wasabi  is delicious ‘n not too spicy.

Perfect change for an end of summer dinner!”

by Raquel Franco

For Wasabi Crusted Fish:

  • 4 (3/4- to 1-inch-thick) skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each)
  • 1/2 teaspoon salt
  • 1 teaspoon wasabi paste (from a tube)
  • 1/2 cup mayonnaise
  • 1 to 1 1/4 cups panko (Japanese bread crumbs)

For Slaw:

  • 1/4 cup distilled white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1 seedless cucumber (usually plastic-wrapped)
  • 8 oz shredded red cabbage (4 cups; from a 10-oz package)
  • Accompaniment: pickled ginger (sushi ginger)

Prepare fish: Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil.

  1. Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.
  2. Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
  3. Make slaw while fish bakes: Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.

 

 

image via http://www.healthypopulation.com

this recipe is from epicurious.com

 

 

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Mixed Green Salad with Beets, Goat Cheese and Walnuts

kosher dairy recipes, kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Mixed Green Salad with Beets, Goat Cheese and Walnuts

3 Comments 03 May 2011

This is a perfect spring and summer salad . Light and refreshing and  easy to make.
Serves 6
Ingredients:
  • 4 medium beets (red, golden, or a combination)
  • 1/2 to 3/4 pound salad greens, preferably a mixture of baby spring greens and arugula
  • 1/3 cup walnut pieces, preferably from fresh shelled walnuts
  • 1 ounce goat cheese or feta cheese, crumbled (about 1/3 cup)
  • 2 oranges, slices removed from pith (optional)
  • (watch the video how to slice an orange or grapefruit without the white pith)
  • 1 to 2 tablespoons chopped fresh herbs, such as chives, tarragon, parsley (optional)
Dressing:
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons sherry vinegar or red wine vinegar
  • salt and freshly ground pepper
  • 1 small garlic clove, minced or pressed (optional)
  • 1/2 to 1 teaspoon Dijon mustard, to taste
  • 3 tablespoons walnut oil
  • 4 tablespoons olive oil or plain nonfat yogurt *
                *  if using yogurt, water for thinning out the dressing
                1. Roast the beets. Preheat the oven to 425 degrees F. Cut away the leaves by slicing across the top end, about 1/2 inch above where the stems and root meet (save the leaves for another purpose). Scrub the beets under warm water with a vegetable brush. Place in a baking dish, and add about 1/4 inch of water. Cover and bake 30 minutes to an hour, depending on the size of the beets. Medium-size beets take about 45 minutes, small ones 30, and large ones take an hour. Test for doneness by sticking a knife into a beet. It should slide in easily. Remove from the heat and allow to cool. When the beets are cool, it will be easy to slip their skins off. Skin and cut in half lengthwise, then slice the beets very thin, or cut in small wedges.
                2. If the nuts are not very fresh and just shelled, roast them for 15 minutes in a 350-degree oven, until just toasty. Transfer immediately to a plate or bowl.
                3. Toss the beets with the salad greens, walnut pieces, goat cheese , orange slices, and fresh herbs.
                4. Mix together the vinegars, salt, pepper, and mustard. Whisk in the oils or the walnut oil and yogurt. Taste; if you want the dressing to be a bit more acidic, add another teaspoon of vinegar. Toss with the salad and serve.
                Advance preparation: The cooked beets will keep for several days in the refrigerator. the dressing can be made and the greens washed and dried several hours ahead of serving.

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                Seared Tofu with Red Onion Marmalade

                kosher recipes

                Seared Tofu with Red Onion Marmalade

                1 Comment 06 December 2010

                This recipe was sent in by Paulina Ashkenazi, our culinary school student, whose family raves about this gourmet savory dish.

                By Paulina Ashkenazi

                For the marmalade:

                • 2 pounds red onion thinly sliced (about 4 cups)
                • 3 cups red wine
                • 6 tablespoons red wine vinegar
                • 4 table spoons balsamic vinegar
                • 5 tablespoons honey
                • 4 teaspoons whole black peppercorns
                • 1 teaspoon kosher salt
                • 4 whole cloves (optional)
                • 1 sprig fresh rosemary finely chopped

                In a deep sauté pan combine all the ingredients with 1 cup water, bring to a boil. Reduce heat to medium and simmer sturing a few times until liquid has reduced to a syrupy glaze (about 1 hour). Discard cloves.

                For the tofu

                1 pound extra firm tofu, sliced into 4 slabs

                warm a large nonstick skillet over high heat. Add the tofu to the pan and sprinkle with salt. Cooked until browned on each side(about 3 minutes per side)

                Spoon marmalade over the tofu and serve.

                =

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                Salmon with Sesame, Miso and Ginger Dressing

                kosher fish recipes, kosher pareve recipes, kosher recipes

                Salmon with Sesame, Miso and Ginger Dressing

                No Comments 02 October 2010

                The holidays are over, but its time to start planning weekday meals.

                You can find white miso at your favorite health food store.

                Ingredients:

                1/4 cup white miso (fermented soybean paste)

                1/4 cup mirin

                2 tablespoons unseasoned rice vinegar

                2 to 3 tablespoons soy sauce

                2 tablespoons minced green onions

                1 1/2 tablespoons minced fresh ginger

                2 teaspoons toasted sesame oil

                4 salmon fillets, 8 ounces each

                Salt and freshly ground pepper

                Directions

                Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

                Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.


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                Easy Soba Noodles with Thai Peanut Sauce

                kosher pareve recipes, kosher recipes, kosher rice and pasta recipes

                Easy Soba Noodles with Thai Peanut Sauce

                No Comments 28 September 2010

                by Esther Serouya

                1 package soba or udon noodles boiled and drained

                1 cup smooth peanut butter

                1/4 cup rice vinegar

                1 garlic clove chopped

                3 tbs ketchup

                1/4 cup light soy sauce

                1 teaspoon of grated ginger

                1 tbs hot sauce

                1/4 agave nectar or honey

                1 tbs sesame oil

                1 cup water

                blend all ingredients in blender till smooth serve over hot soba noodles

                for stir fry wash and cut up 1 broccoli and 2 onions

                sautee in hot olive oil for 5 minutes toss with noodles

                this recipe is super easy and delicious!

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                Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

                kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes

                Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

                No Comments 19 September 2010

                by Jamie Doueck-

                My friend Jamie made this pasta salad courtesy of Bon Appetit.

                Her Family LOVED it!

                Ingredients

                1 garlic clove, peeled

                2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided

                3 tablespoons capers, drained

                1 tablespoon red wine vinegar

                1 teaspoon anchovy paste

                1 tablespoon Dijon mustard

                1/4 teaspoon dried crushed red pepper

                1/2 cup plus 1 tablespoon extra-virgin olive oil

                1 pound gemelli, fusilli, or rotelle pasta

                2 pints cherry tomatoes or grape tomatoes, halved

                1 8-ounce package small (cherry-size) fresh mozzarella balls in water (or mozzarella cheese cubed)

                2 tablespoons chopped fresh oregano

                Ingredient Tip

                Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores.

                Preparation

                With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD Olivada can be made 3 days ahead. Cover and refrigerate.

                Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.

                Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper

                Read More http://www.bonappetit.com/recipes/2010/07/pasta_salad_with_cherry_tomatoes_and_green_olivada#ixzz0zz90z59s

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                A New Zesty Salad Dresing

                kosher pareve recipes, kosher salad recipes

                A New Zesty Salad Dresing

                No Comments 15 September 2010

                by Debbie Gindi

                This dressing is a recipe that is reminiscent of a salad from a famed restaurant on the Jersey shore!!!

                Keeps for 2 weeks in a sealed jar in refrigerator.

                Warning:after you use this dressing you will be consuming large amount of salad!

                1/4 c red wine vinegar
                20-30 pimento stuffed manzanilla olives,finely chopped
                4 pepperoncini,drained and finely chopped
                3 stalks celery,finely chopped
                1 roasted red pepper(from jar),minced
                1/4 c olive oil

                Combine all ingredients in a cruet marinate at least one hour. Pour over a combination of chopped iceberg and/or romaine lettuce. Yummy.

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                Pulled BBQ Chicken Sandwiches

                kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

                Pulled BBQ Chicken Sandwiches

                No Comments 01 July 2010

                This is unbelievably delicious and easy, especially if you buy a rotisserie chicken or use leftover roast chicken. Kids love this piled onto soft sandwich buns and it’s perfect for guests since it can be made in advance and reheated.

                Taking the skin off the chicken reduces the fat and making a quick BBQ sauce yourself allows you to control the sugar, oil and imitation smoke flavor that’s usually loaded into the bottled brands (but if you’re feeling lazy, use the best bottled brand you can find).

                You can make this spicy or mild to your taste and try and find smoked Spanish paprika if you can – it adds a wonderful smoky flavor.

                • One whole roasted, barbecued or rotisserie chicken
                • Sandwich buns

                BBQ Sauce:

                • ½ medium onion, finely chopped (about ½ cup)
                • 2 garlic cloves, minced
                • 1 T chili powder
                • 1 tsp. ground cumin
                • ½ tsp. Aleppo pepper
                • ½ tsp. smoked paprika
                • ½ tsp. sea salt
                • 1 cup ketchup
                • 2 T Dijon mustard
                • 2 T soy sauce
                • 2 T Worchester sauce (fish free version-according to Jewish halachah  it not permissible to eat fish with meat in the same dish)
                • 1 T cider vinegar (or white wine vinegar)
                • 2 T honey
                • ½ cup water
                1. Sauté the onion in 1 tablespoon oil (preferably canola) over med/low heat until soft and translucent (about 10 minutes).
                2. Add in minced garlic and spices and sauté for 30 seconds.
                3. Add in remaining ingredients and stir until thick, about 10 minutes.
                4. Add salt and pepper to taste. If you like it spicy, add a dash or two of cayenne pepper. Set aside.
                5. Remove skin from chicken. Pull the meat off the bones and shred finely (I do this with my hands or you can use 2 forks to shred).
                6. Combine with BBQ sauce in a pot over low heat, stirring occasionally, 5-10 minutes.

                Serves 4-6.

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                Asian Slaw with Toasted Nuts

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

                Asian Slaw with Toasted Nuts

                1 Comment 12 June 2010

                 

                 

                I love slaw but not mayo so I make this version for BBQs – it is great with grilled meats like soy-marinated flank steak or chicken. It goes quickly – even kids like it – and you can eat a ton and still feel virtuous. Use a mix of whatever nuts you have lying around (sunflower seeds and toasted sesame seeds are good too) but I like the combination of almonds, pepitas and pine nuts. Double the recipe for a big crowd.

                • 14 oz. bag of coleslaw mix or 5-6 cups finely shredded green cabbage
                • 5 scallions, white and green parts, thinly sliced
                • ¼ cup unsalted dry toasted sliced or slivered almonds
                • ¼ cup unsalted dry toasted pine nuts
                • ¼ cup toasted pepitas (shelled pumpkin seeds)

                Dressing:
                • ¼ cup soy sauce
                • ¼ cup rice wine vinegar
                • 1 Tablespoon sugar
                • ¼ cup canola oil
                • 1 Tablespoon toasted sesame oil
                • Salt and freshly ground black pepper

                1. Combine slaw mix or shredded cabbage, with scallions and nuts in a large bowl. Chill until ready to use.

                2. Combine soy sauce, vinegar and sugar in a microwavable bowl or glass jar without the lid and heat for 30 seconds or until sugar is dissolved. Add canola and sesame oils and whisk or shake in covered jar to combine. Chill dressing until ready to use.

                3. Toss cabbage nut mixture with dressing just before serving, adding just enough to coat the salad.  Season with salt and pepper to taste.

                Serves 6.

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                Two New Salad Dressing to Spice Up Your Shabbat Lunch

                kosher recipes, kosher salad recipes

                Two New Salad Dressing to Spice Up Your Shabbat Lunch

                No Comments 08 April 2010

                Its so easy to get stuck inside a salad dressing rut. A new dressing on your table will make all the difference on your lunch or dinner salads.Collect different shape and colored bottles. Assort the dressings. Label each dressing and allow your guests to pour  to their own tastes.

                Refreshing Orange and Mint Balsamic Dressing-

                • 1 tsp fresh orange zest
                • 3 tbsp fresh orange juice
                • 2 tbsp olive oil
                • 2 tbsp balsamic vinegar
                • 1 tsp fresh chopped basil
                • 1 tsp fresh chopped mint
                • 1/4 tsp salt or to taste
                • 1 clove garlic crushed (optional)
                • 1/4 cup cold water or to taste – adds volume without the extra oil

                Blend in Cuisinart .


                  Red Wine and Garlic Infused Dressing

                This is a great dressing for a dairy lunch. According to Jewish law, the fish (anchovies) are  not served with meat.

                • 8 anchovy fillets
                • ¼ cup red wine vinegar
                • ¼ cup garlic-infused oil
                • ¾ cup olive oil
                • pepper

                Place all ingredients in food processor and blend.

                Great over roasted vegetables.

                adapted from http://www.cookstr.com/

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