Tag archive for "Wine color"

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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    Mediterranean Lamb With Warm Plums and Pears Cooked in Wine

    kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, rosh hashanah roast , lamb, and brisket recipes

    Mediterranean Lamb With Warm Plums and Pears Cooked in Wine

    2 Comments 17 February 2011

    Its almost time to get out those Passover pots and pans! This Passover recipe was sent in by wonder-woman Sarah Lasry, founder of the brand new website for the modern Jewish woman, Kosherstreet.com. She has also written a brand new gourmet kosher cookbook The At Home Gourmet. Click Here to check it out! Marlene M.

    “I am always looking for easy Lamb recipes to make for the holidays. This recipe was something I adapted from a Mediteranian chicken recipe that my friend Rivky E. would make often for Rosh Hashanah or  a regular Shabbat dinner. A few years ago, for one of the Seder meals, I decided to try it with lamb instead. It was really such a huge hit, that now it is a tradition at our Passover Seder table. Enjoy! Sarah”

    Mediterranean Lamb  Cooked with Warm Plums and Pears

    • 1 Tbsp. extra virgin olive oil
    • 4-5 lamb steaks
    • Kosher salt and pepper
    • ¼ cup honey
    • 2 tsp. fresh mint, chopped fine
    • 2 cups good red wine (choose one that you love to drink)
    • 2 Asian pears, peeled, cored and sliced thin
    • 1 cup whole dried prunes

    Heat up the oil in a Dutch oven or a small stock pot on medium-high flame. Pat the lamb dry, sprinkle with salt and pepper and then using a pastry brush coat the lamb with the honey. Sprinkle the chopped mint on both sides of the lamb and lay each piece gently into the hot oil. Let the lamb cook and brown, 1 minute on each side and then remove with tongs and set aside.

    Lower flame and add the red wine to the hot pot. Use the flat end of a wooden spoon and scrape up the brown bits on the bottom of the pot and mix with the red wine. Then add the sliced pears and whole prunes and cover the pot. Let the pears and prunes cook in the red wine for about 3-4 minutes. Uncover pot and add the lamb back into the pot. Cook for an additional 20-25 minutes. The red wine should have reduced significantly. Remove lamb onto platter, let stand for at least 8 minutes before serving. Spoon the warm plums and pears with wine on top of the lamb and serve.

    www.Kosherstreet.com the #1 source on the web for the kosher family.  Expert  kosher food recipe bloggers, home & fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews,  fun kids crafts, or a little family talk, kosherstreet.com and our expert team is blogging away daily. Living a Kosher lifestyle  was never this easy!



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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!


    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.


    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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