Archive for the 'kosher comfort foods' Category

02
Feb
12

Roasted Mediterranean Vegetable Soup


This hearty soup was so good, I had three bowls of it last evening (and still have leftovers in the fridge). It was just the perfect dish for capping a winter evening, even if the weather was unusually warm for this time of year.

Roasted Mediterranean Vegetable Soup

Yield: 6 servings

Ingredients

  • 3 tablespoons oil
  • 1 lb 9 oz ripe tomatoes, skinned, cored and halved
  • 3 large yellow bell peppers. seeded and halved
  • 3 zucchini, halved lengthwise
  • 4 garlic cloves, halved
  • 2 onion cloves, cut into eights
  • pinch of thyme
  • 4 cups chicken vegetable, or beef stock
  • 1/2 cup MimicCreme
  • salt and pepper
  • shredded basil leaves for garnish

Directions

  1. Preheat oven to 375 F.
  2. Brush a large shallow baking dish with olive oil. Laying them cut-sized down, arrange the tomatoes, bell peppers, zucchini and eggplant in one layer (use two dishes if necessary). Tuck the garlic cloves and onion pieces into the gaps and drizzle the vegetables with the remaining olive oil. Season lightly with salt and pepper and sprinkle with thyme.
  3. Place in preheated oven and bake uncovered, for 30-35 minutes, or until soft and browned around the edges. Let cool, then scrape out the eggplant flesh and remove the skin from the bell peppers.
  4. Working in batches, put the eggplant and bell pepper flesh, together with the tomatoes, zucchini, garlic and onion place into a bowl and chop together using a knife.
  5. Combine the stock and chopped vegetable mixture in a saucepan and simmer over medium heat for 20-30 minutes, until all the vegetables are tender and the flavors have completely blended.
  6. Stir in the MimicCreme and simmer over low heat for about 5 minutes, stirring occasionally until hot. Taste and adjust the seasoning if needed. Ladle the soup into warm bowls, garnish with basil and serve.

Enjoy, gentle reader, enjoy!

CS

04
Feb
11

More Superbowl Specials…


SYR and I spent such a wonderful evening last night with Sidney and Tammy Cohen at 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400). It was worth braving the cold and ice to have the opportunity to shmooze with them.  The restaurant was hopping with the evening crowd, who also ignored the weather to get a consistently great meal at 18. Tammi and her husband are so friendly and have such good business and food sense, it was great to see their restaurant thriving.

I had to have the Yemenite Meat Soup again, aside from the perfect weather conditions it’s just too good to pass up (this is winter comfort food at its best!). I’ve tasted this soup at a few well known establishments and I can assure you none came even close.

18‘s got a new sushi chef from NOBO.  I dont know what magic this guy puts int0 his sushi and sauces, but they were extraordinary. We  had his sushi roll and a  shredded fish salad, they tasted sensational. Considering that until 14 months ago I did not even touch anything remotely resembling a fish, you can believe this is very high praise!

If, unlike me, you are not into Indian food, 18 Restaurant is having their own Superbowl Special:

Colorful and delicious

  • 10 ASSORTED OVERSTUFFED DELI SANDWICHES
  • 10 ASSORTED SUSHI ROLLS
  • COLESLAW, PICKLES, POTATO SALAD
  • 30 ASSORTED MINI POTATO KNISHES, HOT DOGS IN BLANKET, MUSHROOMS IN PUFF DOUGH

$199

Now that they have their Liquor License,  18 Restaurant will – every motzey Shabbat (open from 8:00 pm to midnight) – give you a free glass of wine with dinner.

Warm and friendly

We raved about 18 Restaurant‘s food before, having revisited this eatery, we still rave about it. The sushi is superb, the soup is delicious and will warm your bones on any cold winter day, their hamburgers are in a class of their own. Why not give them a try? If this isn’t one of your favorite kosher restaurants already, it soon will be!

CS

14
Dec
10

Soups as Comfort Food


It’s winter, last evening we had our first snowfall of the year. It was not a heavy snow but it was followed by verrrry cold weather, is there a  better way to warm up than having some nice hot soup? Below is one of my favorites:

Creamy Potato Soup

Yields 4 servings

Ingredients:

  • 8 medium potatoes, mashed
  • 1/4 cup margarine
  • 1/2 cup flour
  • 6 cups soy milk
  • 2 teaspoons chicken bouillon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Parsley and basil for garnish

Directions

  1. Peel, cube, boil, drain and mash.
  2. In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
  3. Add half the milk and stir until lumps are out of flour mixture.
  4. Add remaining milk and on med-high heat, bring to a boil.
  5. Stir almost constantly or it will scorch.
  6. After boiling, turn heat off and add the mashed potatoes.
  7. Sprinkle some parsley and basil, serve.

Having scoured the web, we bring you a few easy to make recipes but are truly delicious.

At Foodista.com – The Cooking Encyclopedia Everyone Can Edit I found the following recipe by Alisa Escanlar:

Vegetable Beef Soup

Ingredients

  • 2 teaspoons cooking oil
  • 1/2 pound lean ground beef
  • 1 can (14 oz) whole tomatoes, broken up, with juice
  • 10 ounces frozen mixed vegetables
  • 1 cup onions, chopped
  • 4 cups water
  • 1 tablespoon beef bouillon powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme, ground

Directions

  1. Heat cooking oil over medium heat in large saucepan and add ground beef.
  2. Scramble fry until browned and crumbly.You can remove excess oil. Drain the hamburger and add back to pot.
  3. Add remaining ingredients and stir. Then, cover and simmer in medium to low heat.
  4. Simmer for about 20 minutes or until vegetables are tender but not too soft.
  5. Serve with crackers.

From South African cooking blog: KOEK! we bring you:

Photo by: Koek! blog

Pappa Al Pomodoro

Ingredients

  • 8.5 ounces olive oil
  • 3 garlic cloves, crushed
  • 3 leeks, finely chopped
  • 34 ounces meat stock (made with beef and chicken)
  • 64 ounces puréed canned tomatoes
  • Half a loaf of bread, thickly sliced
  • Generous handful basil leaves, torn
  • Sea salt and freshly ground black pepper to taste
  • Extra virgin olive oil to drizzle

Directions

  1. Warm the olive oil and garlic in a medium cooking pot. When the garlic has coloured slightly, add the leeks. Saute over a low heat for 20 minutes, adding water as necessary to keep the vegetables from turning brown.
  2. Stir in the stock and puréed tomatoes and bring to the boil, then reduce the heat and simmer gently for 20 minutes.
  3. Turn off the heat and add the bread, pushing it into the liquid with a wooden spoon. Stir in the torn basil leaves and season to taste with salt and pepper. Leave to rest for 30 minutes.
  4. Now whisk the soup energetically until it has a porridge-like consistency. Taste and adjust the seasoning.
  5. 5. Ladle into bowls, drizzle with extra virgin olive oil and serve.

Enjoy, gentle reader, enjoy!

CS

Vegetable Beef Soup

09
Nov
10

Chicken Pot Pie


Chicken Pot Pie… Chicken Pot Pie… one of my all time favorite foods. It may not look fancy, needs no exotic ingredients, but when it comes to winter comfort food few other compare!

From: chow.com

In the hope that others appreciate it as well, I offer this recipe adapted (to make it kosher) from Aida Mollenkamp‘s recipes as they appear on the pages of chow.com.

For the pie’s filling we must first make Creamed Chicken, this can be made from any chicken leftovers:

Creamed Chicken Recipe

Total: 20 mins
Active: 20 mins
Makes: 4 to 6 servings

Ingredients

  • 4 tablespoons unsalted margarine (1/2 stick)
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup unflavored soy milk
  • 3 cups cooked chicken, medium dice
  • 1 tablespoon apple cider vinegar

Instructions

  1. Melt margarine over medium-low heat in a large saucepan or frying pan until foaming. Sprinkle in flour while constantly whisking, and cook until raw flavor is gone, about 1 to 2 minutes.
  2. Slowly add broth, whisking constantly until mixture is smooth. Add soy milk and again whisk until smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes.
  3. Remove from heat, add chicken and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.

Chicken Pot Pie

Total: 1 hr 10 mins
Active:
35 mins
Makes:
12 servings

Ingredients

  • 2 tablespoons unsalted margarine (1/4 stick), plus more for coating the dish
  • 2 cups pearl onions, peeled
  • 1 tablespoon fresh sage, finely chopped
  • 1 cuppotato, coarsely chopped
  • 2/3 cupcelery (leaves too), coarsely chopped
  • 2/3 cupcarrots, peeled and coarsely chopped
  • 3/4 cup frozen peas
  • 3 tablespoons fresh Italian parsley, coarsely chopped
  • Creamed Chicken (recipe above)
  • 1 large egg
  • 14 ounces store-bought puff pastry dough, defrosted if frozen

Instructions

  1. Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with margarine and set aside.
  2. Melt 2 tablespoons margarine over medium heat in a large frying pan until foaming. Add onions and sage and cook until sage aroma is released, about 2 minutes.
  3. Add potato, celery, and carrots and season well with salt and freshly ground black pepper. Cook until carrots and onions are just beginning to soften, about 6 minutes.
  4. Remove mixture from heat, stir in peas, parsley, and creamed chicken, and season with salt and pepper.
  5. Turn filling into the prepared baking dish. Whisk egg together with 1 tablespoon water and a pinch of salt until evenly mixed. Set aside.
  6. With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish.
  7. Brush dough with reserved egg wash and cut 10 evenly distributed slits in the top to vent. Cook until crust is golden brown and mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.

I made this dish last night. to say it was just delicious would be a serious understatement. Coming home from the cold, this one truly hit the spot! Enjoy, gentle reader, enjoy!

CS




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