Archive for the 'kosher parve recipes' Category

07
Jul
13

Potato, Mushrooms and Sour Cream Pie


Another 9 Days dish that can easily be made parve:

Potato, Mushrooms and Sour Cream Pie

PotMushPie

Serves 4

Ingredients

  • 2 tablespoons butter (or margarine, if you prefer to keep it pareve)
  • 1 pound potatoes, thinly sliced and parboiled
  • 2 cups sliced mixed mushrooms
  • 1 tablespoon chopped rosemary
  • 1 tablespoon snipped chives, plus extra for garnishing
  • 2 garlic cloves, crushed
  • 1/2 cup sour cream (for a pareve dish, substitute with this pareve sour cream recipe, or with Tofutti Sour Cream)
  • salt and pepper

Directions

  1. Grease a shallow round ovenproof dish with butter. Layer a quarter of the potatoes on the bottom of the dish. Arrange a quarter of the of the mushrooms on top of the potatoes and sprinkle with a quarter of the rosemary, chives and garlic. Continue making layers in the same order, finishing with a layer of potatoes on top. Pour the sour cream over the top of the potatoes. Season to to taste with salt and pepper.
  2. Cook in a preheated oven at 375 F., for about 45 minutes or until the top potatoes are golden brown and piping hot.
  3. Garnish with snipped chives and serve immediately

Enjoy, gentle reader, enjoy!

CS

12
Nov
12

Jayne Cohen’s Jewish Holiday Cooking


The Jewish calendar is filled with celebrations, each has its unique foods and traditions. What better way to celebrate than with columnist, blogger, cook author Jayne Cohen‘s Jewish Holiday Cooking? Ms. Cohen covers the spectrum of Jewish cooking around the world. Her dishes – though often traditional – include many a delightful surprise, an update in taste.

The recipes are peppered with quotes from the vast world of Jewish writing ranging from the Talmud to Nathan Englander, from Chaim Grade to Sholem Aleichem, from the Zohar to Shmuel Hanagid and more. It is obvious this is not just a cookbook, it is a paean to Judaism, its timeless spiritual and cultural values, with the recipes representing a way to celebrate it all.

As I browse through the pages, it is obvious the author loves many genres of books, her quotes, her references, her intros to the individual recipes, her writing in general becomes “unputdownable.” As you leaf through, as you read through, not only do you see yourself at the very locals she’s traveled but you can smell and taste as well. Written in the best tradition of M.F.K Fischer, Joseph Wechsberg, Hillaire du Berrier and Ruth Reichl, Ms. Cohen leaves you begging for more…

With Chanuka coming up in less than a month, what could be better than an interesting latke recipe to whet one’s appetite?

Garlic-Rosemary Potato Latkes

Pareve
Yield: About 4 servings

These exceptionally fragrant potato pancakes require no topping or sauce as adornment. They are perfect as is, ready to accompany any roasted or grilled chicken or meat.

Ingredients:

  • About 1 1/2 pounds Yukon gold or 3 large russet (baking) potatoes, peeled
  • 2 tablespoons coarsely chopped garlic
  • 1 tablespoon fresh rosemary leaves
  • 1 large egg, beaten
  • 1 tablespoon matzoh meal or unbleached all-purpose flour
  • About 3/4 teaspoon salt
  • About 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder
  • Olive oil, for frying
  • Sea salt (optional)

Directions

  1. Shred the potatoes, using the shredding disk in a food processor. (Don’t wash out the food processor–you’ll be using it again right away.) Transfer the potatoes to a colander or strainer and use your hands or a wooden spoon to press out as much moisture as possible.
  2. Remove the shredding disk from the processor and replace with the steel blade. Return about one third of the shredded potatoes to the food processor. Add the garlic and rosemary and process, using the pulse motion, until roughly pureed. Transfer the mixture to a large bowl. Add the remaining potatoes, the egg, matzoh meal or flour, salt and pepper to taste, and the baking powder to the bowl. Mix until thoroughly combined. Let stand for 10 minutes to mingle the flavors.
  3. In a 10- to 12-inch heavy skillet (cast-iron is ideal), heat about 1/4 inch of oil over high heat until hot but not smoking. Drop 1/4 cup of the potato latke batter into the pan and flatten with a spatula. Repeat with more batter, cooking no more than 4 or 5 latkes at a time; crowding the pan will give you soggy latkes.
  4. Regulate the heat carefully, reducing it to medium as the latkes fry until golden and crisp on the bottom, about 4 minutes. To prevent oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes carefully. Fry until crisp and golden on the other side.
  5. It’s best to flip the latkes only once, so that they don’t absorb too much oil. So, before turning, lift the latkes slightly with the spatula to make sure the underside is crisp and brown.
  6. As the latkes are done, transfer them to paper towels or untreated brown paper bags to drain.
  7. Continue making latkes in the same manner until all the batter is used. If necessary, add more oil to the pan, but always allow the oil to get hot before frying a new batch.
  8. Serve straightaway, sprinkled with a little coarse salt, if you’d like. Or if necessary, keep the latkes warm in a 200 degree F oven (arrange them in a single layer on a rack placed over an oven-proof platter or baking sheet) and serve when they are all ready to be brought to the table.

From Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations
by Jayne Cohen (print edition: Wiley 2008; e-book: 2012).
Visit jewishholidaycooking.com

Enjoy, gentle reader, enjoy! And… don’t forget to tune in this coming Wednesday at 10:00pm (Eastern Time) when we will be talking with Jayne Cohen; we’ll be waiting!

CS

04
Nov
12

Ratatouille Hash


From our friend Geila Hocherman (here and here)’s blog, Geila’s Kosher Revolution:

Photo by Antonis Achilleous

Ratatouille Hash

I was in a restaurant in beautiful St. Maarten when a waiter presented the table with a beautiful ratatouille served in timbales. It was delicious-and set me to thinking about adapting the usual ratatouille, a vegetable stew, to make it less stew-y. Here’s the result, a vibrant, fragrant, hash-every vegetable retains its distinctive texture as well as flavor-that makes a perfect meal served with chicken, fish or meat. You can serve it hot or at room temperature.

Serves 10 to 12
Convert It– To make this a dairy main dish, add a 10-ounce can of drained and rinsed chick peas and crumbled feta. Or, for a quick moussaka-like dish, toss the hash with ground, sauteed lamb.

Geila’s Tips – Check the bottom of the eggplants you buy. If the pip there is round, the plant is female, if long, male. Male eggplants have fewer seeds.

  • 3 pounds (about 2 medium) eggplant, cut into 1/2 inch cubes.
  • 4 tablespoons kosher salt, plus more
  • 6 tablespoons extra-virgin olive oil
  • 2 pound zucchini, cut into 1/2 inch cubes
  • 2 tablespoons grapeseed or canola oil
  • 2 large onions, sliced thin
  • 2 tablespoons tomato paste
  • 4 garlic cloves, put through a garlic press
  • 2 roasted red bell peppers * cut into 1/4 inch dice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon red pepper flakes (optional)
  • One 12-ounce can plum tomatoes with their juice
  • 3 tablespoons chopped basil
  1. Preheat the oven to 350 F. Cover 2 medium cookie sheets with foil.
  2. Place the eggplant in a colander in the sink and roast with 2 tablespoons salt. Top with a plate and a weight, such as as a large can or wine bottle. Let the eggplant drain for 30 minutes rinse and dry it, and transfer to a cookie sheet. Drizzle over 3 tablespoons olive oil.
  3. Place the zucchini on the second cookie sheet, toss with 2 tablespoons salt and 3 tablespoons olive oil. Bake the zucchini and the eggplant until cooked through, about 20 minutes, stirring both after 10 minutes to prevent sticking. Set both aside.
  4. In a large skillet, heat the grapeseed oil over medium-high heat. Add the onions, sprinkle with salt and saute, stirring, until translucent, 8 to 10 minutes. Push the onions to the side of the pan, add the tomato paste to the center, and cook until the the paste begins to bubble, about 4 minutes. Add the garlic and saute the mixture until garlic is fragrant, about 1 minute. Add the bell peppers, stir, and add the vinegar, sugar, red pepper flakes, if using, and tomatoes with half their juice. and simmer until most of the liquid has evaporated, about 4 minutes. Add the eggplant, zucchini and basil, reduce the heat to medium-low, and simmer, stirring often, until the flavors have blended about 10 minutes. If the mixture seems too dry, add more of the tomato juice and simmer 4 to 5 minutes more. Adjest the seasoning, if necessary, transfer to plates, and serve.

–0o0o0–

* 2 roasted bell peppers

On a burner or under the broiler, roast the peppers until the skin is uniformly charred. Transfer to to a paper bag or a bowl. Close the bag or cover the bowl with foil, a dish towel or plastic wrap. Let the peppers steam until they become cool enough to handle. Remove the stems, peel, remove seeds and cut the peppers into 1 to 1 1/2 inch dice. Reserve any juice.

Enjoy, gentle reader, enjoy!

CS

28
Oct
12

Miso, Shiitake and Swiss Chard Soup


With winter fast approaching, with a predicted hurricane – a “frankenstorm” as the media refers to it – about to hit New York this very evening, it’s time to start thinking about comfort food. What better than a nice hot, hearty soup?

From Levana’s Table, by Lévana Kirschenbaum (page 48):

Miso, Shiitake and Swiss Chard Soup

Photo by: Ann Stratton, page 49

Makes 8 – 10 servings

Although the flavors are rich and complex, rthis soupis ready in about 15 minutes. Miso adds its intriguing fermented flavor and a bulky but not starchy texture to the broth. It is important to add the Swiss chard aat the very end of the cooking process., so that it retains its brilliant color. The corn adds a wonderful flavor.

2 quarts (8 cups) water
1 pound shiitake mushrooms, caps, thinly sliced
One 2-inch piece of fresh ginger, peeled and minced
1/2 cup dark or light miso paste
2 ears of corn, cobs cut into 1-inch rounds
3 – 4 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 tablespoon bottled hot sauce
1 pound firm or extra_firm tofu, cut into sticks
1 bunch (1 pound) Swiss chard, leaves only, cut into ribbons
4 scallions, thinly sliced

Combine the water, mushrooms ginger, miso, and corn in a heavy pot  and bring to a boil. Reduce the heat to medium and add the soy sauce, toasted sesame oil, hot sauce, and tofu. Bring to a boil again. Add the Swiss chard and scallions and cook for one more minute, until the Swiss chard is wilted. Serve hot.

The elements may be raging outside, but this soup is certain to keep you warm.

Enjoy, gentle reader, enjoy!

CS

21
Oct
12

Flounder With a Crunch


Anyone who’s been following this blog over the last couple of years, knows that until three years ago I never tasted fish during the first 6 decades of my life, however, when I finally was trapped into tasting them… I found it a great culinary experience.  It showed me what I’ve been, unnecessarily, depriving myself of!

The following easy to make recipe appeared in a book published in 2004 by the Arie Crown Hebrew Day School in Skokie, IL. From Crowning Elegance, a cookbook that combines superb recipes with an elegant flair:

Flounder with a Crunch

Photo from: Crowning Elegance, page 210

Dairy or Parve — Serves 4

Crushed prestzels are a welcoming change from the basic breadcrumb topping. They add a nice cruch and a salty flvor, balancing the simplistic flavor of flounder.

Ingredients

  • 1 pound flounder fillets
  • 1 egg beaten
  • 3 tablespoons Dijon Mustard
  • 1 tablespoon milk or non-dairy creamer
  • 1/4 tablespoon black pepper
  • 1/4 cup flour
  • 1 cup coarsely crushed prestzels
  • 2 tablespoons canola oil
  • 1 lemon sliced, optional garnish

Directions

  1. In a shallow bowl, using a fork, combine egg, mustard, milk and pepper.
  2. on a large piece of plastic wrap separately place flour and pretzels .
  3. Coat fish with flour, dip fish into mustard mixture. Dredge fish in crushed pretzels to coat both sides well.
  4. In a large skillet, over medium high flame, heat oi. Cook fish in batches for 3 to 4 minuteson each side or until golden brownand fish flakes easily with a fork.
  5. Serve hot and garnish with lemon slices.

Preparation time: 15 minutes
Cook time: 15 minutes

Enjoy, gentle reader, enjoy!

CS

17
Oct
12

Spicy Mumbai Potatoes


Reader Ilana Berg, from Miami, sent in this recipe of a dish she loved while traveling through India, where she met some Bene Israel Jews:

Spicy Mumbai Potatoes

Photo by: Ilana Berg

Yields 6-8 portions

Ingredients

  • 3 pounds new potatoes
  • vegetable oil for frying
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground hot chilli peppers
  • 1 teaspoon ground dried chilli flakes
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 1 tablespoon freshly squeezed lemon juice and 4 tablespoons water
  • 1 1/2 cups shelled peas
  • 2 tablespoons chopped cilantro, to garnish

Directions

  1. Peel the potatoes and cut into 2 1/2 inch pieces
  2. Transfer to a large pan and cover with cold water. Add the salt and bring to a boil over high heat. Reduce the heat and simmer for 7 minutes, or until tender (yet slightly undercooked), test by inserting a knife. drain and rinse under cool running water
  3. Heat about 4 tablespoons of oil in a skillet. Add the cumin, chilli powder, chilli flakes, turmeric and and curry powder and cook., stirring to blend for 30 seconds.
  4. Carefully add the potatoes and stir to coat with the spicy oil. Add the lemon juice and water, cover and cook for 5 minutes or until tender. Stir occasionally.
  5. Stir in the peas and cook for 2-3 minutes, or until the vegetables are tender and any liquid is absorbed. Spoon into a serving bowl and sprinkle with the cilantro.

It sounds like a great side dish and I can’t wait to make it; so… enjoy, gentle reader, enjoy!

CS

03
Sep
12

Apple Tart


[Gloria Kobrin, who graced our internet broadcast on August 15th – just a few weeks ago – graciously agreed to share one of the recipes from her Kosher Cookbook app for iPhone and iPod. Gloria shares her recipes and cooking tips on her Kosher Cookbook page on Twitter.com/Koshercookbook, on Facebook:  http://www.facebook.com/KosherCookbookApp?ref=nf, and on her blog at: www.koshercookbook.blogspot.com. While this dessert can be enjoyed at any time, it acquires special significance during Rosh Hashana. CS]

Apple Tart

Photo by: Gloria Kobrin

Serves 10-12

The sweetness of the apples and vanilla contrasted with the tart marmalade and Grand Marnier baked in a rich crust is spectacular. The extra hand work is worth it.

Ingredients

Crust

  • ¼  pound pareve margarine
  • ½  cup confectioner’s sugar
  • 2 egg yolks
  • 3 tablespoons  ice water
  • 1 ¼ cups flour

Apple Filling

  • 8 large Golden Delicious apples
  • ¼ pound pareve margarine
  • One inch piece of fresh Vanilla bean
  • ¼ cup confectioner’s sugar
  • ½ cup tart orange marmalade
  • 2 tablespoons Grand Marnier (see comment and substitute)
  • 1 tablespoon water
  • Optional: 3 ounces toasted sliced almonds

Equipment

  • 11 inch flan ring (or quiche pan with removable bottom)
  • Cookie sheet
  • Baking parchment
  • Electric food processor
  • Large skillet
  • Fine sieve
  • Pastry brush

Directions

  1. Line cookie sheet with baking parchment and place flan ring on top of it. Set aside.
  2. Put flour and ½ cup sugar in bowl of processor with steel knife attached. Pulse a few seconds.
  3. Cut ¼ pound margarine into slices and add them to bowl. Pulse again until mixture resembles crumbs.
  4. Beat yolks with water.  Pour this mixture through feeding tube while the processor is running . Turn off processor when a ball of dough has formed. It will be quite soft.  Scrape all dough into the center of flan ring and press it around the ring and up the sides until you have formed a tart shell. Chill for one hour at least.
  5. Prepare apples while crust is chilling. Peel, quarter and core 3 apples. Slice them paper thin by hand or in the processor.
  6. Melt ¼ pound margarine in skillet. Slice the Vanilla bean in half but leave its spine intact. Add vanilla bean to melted margarine. Add sliced apples to pan and stir constantly until apples have browned. Press down on the vanilla bean to make sure that it has released all its seeds onto the apples. Remove vanilla bean.
  7. Remove tart shell from refrigerator. Arrange sautéed apples in an even layer on the bottom of shell.
  8. Preheat oven to: 400 F.
  9. Peel, quarter, core and slice remaining apples thinly. Place these apples in consecutive layers on top of the sautéed ones. Keep layering apples until they are all used up.
  10. Sift ¼ cup confectioner’s sugar over top of tart. Place tart in oven and bake for 45-60 minutes. Watch it carefully to be sure crust doesn’t burn. It will darken considerably.
  11. Place apple tart on cooling rack. Melt marmalade with one tablespoon water (can be done in microwave).  Stir in Grand Marnier. Brush glaze gently over the top of the tart. Sprinkle with toasted almonds if desired.  Chill. Serve tart at room temperature.

Enjoy, gentle reader, enjoy!

CS

24
Jul
12

Summer Vegetable Soup with Pesto


Sure, we don’t eat meat during the Nine Days, but we still can have food that is nutritious and delicious!

From Pam ReissSoup – A Kosher Collection:

Summer Vegetable Soup with Pesto

The soup itself is light on flavor-but serve bowls up with a dollup of the pesto on top and you’ll be amazed. You can add any vegetables you like-see what your garden has to offer.

Serves 6
Ingredients

Pesto

  • 2 cups fresh basil leaves (freshly packed)
  • 1-2 cloves garlic(1 tsp), crushed
  • 2 Tbsp pine nuts, toasted
  • 1/2 tsp black pepper
  • 5 Tbsp olive oil
  • 2 Tbsp grated Parmesan Cheese

Soup

  • 6 cups vegetable stock
  • 1/2 small yellow onion, peeled and sliced into thin strips
  • 1 small carrot, peeled, cut in half lengthwise and sliced into 1/4-inch
  • 5-6 small new potatoes, skin on, cut in half and sliced into 1/4 inch
  • 1/4 lb button mushrooms, cut into 1/4-inch slices
  • 1/4 cup green beans, tips cut off, then cut on diagonal into pieces
  • 3-4 spears asparagus, cut on diagonal into 1/2-inch pieces
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 small zucchini, cut in half lengthwise and sliced into 1/4-inch half -circles
  • 1 cup firmly packed spinach leaves (2 oz), cut into thin strips

FOR THE PESTO, place the basil, garlic, pine nuts, salt and pepper in the bowl of a food processor. Puree for 30 seconds and then scrape down the sides. With the machine running, slowly pour in the olive oil and keep pureeing until you have a nice paste-don’t worry if it’s not liquified, you want to see a few small pieces of basil and garlic. Scrape this mixture into a bowl and mix in the Parmesan cheese. Cover and refrigerate.

For the soup, bring the stock to a boil in a covered pot over high heat. Add the onion, carrot, potatoes, mushrooms, green beans, asparagus and salt and pepper-reduce the heat and simmer gently for 7 minutes.

Add the zucchini and spinach and simmer for another 5 minutes.

Serve each bowl of soup with a large spoonful of pesto.

Enjoy, gentle reader, enjoy!

CS

08
Jul
12

Gazpacho Soup


In this hot weather what could be better than an easy to make absolutely refreshing soup? We featured a very different recipe for Gazpacho (by Chef Laura Frankel), about two years ago, and I felt it was time to revisit it.

Gazpacho

Serves 4

Ingredients

  • 9 ounces white bread slices, crusts removed
  • 1 pound 9 ounces tomatoes peeled and chopped
  • 3 garlic cloves, coarsely chopped
  • 2 red bell peppers, seeded and chopped
  • 1 cucumber, peeled, seeced and chopped
  • 5 teaspoons extra virgin olive oil
  • 5 tablespoons red wine vinegar
  • 1 tablespoon tomato paste
  • 9 1/2 cups water
  • salt and pepper
  • 4 ice cubes, to serve

Directions

  1. Tear the bread into pieces and place in a blender. Process briefly to make breadcrumbs and transfer to a large bowl. Add the tomatoes, garlic, bell peppers, cucumbers, olive oil, vinegar, and tomato paste. Mix well.
  2. Working in batches, place the tomato mixture with about the same amount of measured water in the food processor or blender and process to a puree. Transfer to another bowl. When all the tomato mixture and water have been blended together, stir well and season to taste with salt and pepper. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, but noi more than 12.
  3. When ready to serve, pour the soup into chilled serving bowls and float an ice cube in each bowl.

Enjoy, gentle reader, enjoy!

CS

06
Jun
12

Penne with Creamy Mushrooms


Last evening I had pasta, it was absolutely delicious! I like to cook with wine and this was just a perfect experiment that succeeded fully.

Penne With Creamy Mushroom

Serves 4

Ingredients

  • 4 tablespoons butter (or margarine if you prefer to keep it pareve or will use use during a meat meal)
  • 1 tablespoon olive oil
  • 6 shallots, sliced
  • 1 pound cremini mushrooms, sliced
  • 1 teaspoon all-purpose flour
  • 2/3 cup Velouté sauce (or MimiCreme if you prefer to keep it pareve)
  • 2 tablespoons Port wine
  • 4 ounces sun-dried tomatoes in oil, drained and chopped
  • pinch of freshly grated nutmeg
  • 12 ounces dried penne
  • salt and pepper
  • 2 tablespoons chopped flat-leaf parsley, for garnishing

Directions

  1. Melt the butter with the olive oil in a large, heavy bottom skillet. Add the shallots  and cook over a low heat, stirring occasionally , for 4 to 5 minutes, or until softened. Add the mushrooms and cook over low heat for an additional 2 minutes. Season to taste with salt and pepper, sprinkle in the flour, and cook, stirring for 1 minute.
  2. Remove skillet from heat and gradually stir in the Velouté sauce (or MimiCreme) and Port wine. Return to the heat, add the sun-dried tomatoes and grated nutmeg, and cook over low heat, stirring occasionally, for 8 minutes.
  3. Meanwhile, bring a large bottom pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8 to 10 minutes, or until tender but still firm to the bite. Drain the pasta well and add the mushroom sauce, cook for 3 minutes, then transfer to a warmed serving dish. Sprinkle with the chopped parsley and serve immediately.

Enjoy, gentle reader, enjoy; I did!

CS




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