Archive for the 'kosher recipes' Category



10
Jun
13

White Chocolate Ice Cream in a Cookie Cup


I still haven’t been able to kick my chocolate habit, therefore I just had to try this one from Jacqueline Bellfontaine‘s What’s Cooking Chocolate:

White Chocolate Ice Cream in a Cookie Cup

Photo by: St John Asprey, page 195

Photo by: St John Asprey, page 195

Serves 6

Ingredients

Ice Cream

    • 1 egg
    • 1 egg yolk
    • 3 tbsp superfine sugar
    • 5 1/2 oz white chocolate
    • 1 1/4 cups milk

2/3 cup

      heavy cream

**Cookie Cup

  • 1 egg white
  • 4 tbsp superfine sugar
  • 2 tbsp all-pupose flour, sifted
  • 2 tbsp unsweetened cocoa, sifted
  • 1 tbsp butter, melted

Directions

  1. Place baking parchment on 2 cookie sheets. To make the ice cream, beat the egg, egg yolks, and sugar. Break the chocolate into pieces and melt in a double boiler with 3 tablespoons of the milk. Heat the milk until almost boiling and pour into the  the eggs beating. Place over a pan simmering water and cook, stirring, until the mixture thickens enough to coat the back of a wooden spoon. Beat in the chocolate. Cover with dampened  baking parchment and cool.
  2. Whip the cream until just holding its shape and fold into the custard. Transfer to a freezer container and freeze the mixture for 1-2 hours until frozen 1 inch from the sides. Scrap into a bowl and beat until smooth. Refreeze until smooth. Refreeze until firm.
  3. To make the cups, beat the egg white and sugar together. Beat in the the flour and cocoa, then the butter. Place 1 tbsp of mixture on one sheet and spread out to a 5″ round. Bake in a preheated oven at 400 F for 5 minutes. Remove and mold over an upturned cup. Let set, then cool on a wire rack. Repeat to make 6 cups. Serve the ice cream in the cookie cup.

** Heavy Cream Substitute

  • 3/4 cup MimiCreme
  • 1 1/2 tbsp unflavored powdered gelatin
  1. Stir together until fully blended
  2. Use in place of one cup of heavy cream.

Enjoy, gentle reader, enjoy! I certainly did.

CS

28
May
13

Sunshine Chicken


One-pot meals are quick and easy to cook, perfect for when time is short. The common concept shared by this type of cooking is that as one puts all the ingredients together in one vessel, there no need to worry about getting the timing just right for each particular ingredients. Particular nice, is the fact that there is only one pot to clean afterwards!

Sunshine Chicken

SunChick

Serves 4

Ingredients

  • 1 lb boneless chicken
  • 1 1/2 tsp all-purpose flour
  • 1 tbsp olive oil
  • 1 onion, cut in wedges
  • 2 celery stalks, sliced
  • 2/3 cup orange juice
  • 1 1/4 cup chicken stock
  • 1 tbsp light soy sauce
  • 2 tsp honey
  • 1 tbsp grated orange rind
  • 1 orange bell pepper, seeded and chopped
  • 8 oz zucchini sliced into half moons
  • 2 small corn cobs, halved
  • 1 orange, peeled and segmented
  • salt and pepper
  • 1 tbsp chopped fresh parsley, for garnishing

Directions

  1. lightly rinse the chicken and pat dry with paper towels. Cut into bite size pieces. Season the flour well with salt and pepper. Toss the chicken in the seasoned flour until well coated and reserve remaining seasoned coating.
  2. Heat the oil  in a large, heavy-bottom skilletand cook the chicken over high heat, stirring frequently for 5 minutes, or until golden on all sides and seared. Use a slotted spoon to transfer to a plate.
  3. Add the onion and celery to the skillet and cook over medium heat, stirring frequently, for 5 minutes, or until softened. Sprinkle in the resrved flour and cook, stirring constantly, for 2 minutes. Remove from the heat. Gradually stir in the orange juice, stock, soy sauce and honey, followed by the orange rind. Return to the heat and bring to a boil stirring.
  4. Return the chicken to the skillet. Reduce the heat, cover and simmer – stirring occasionally – for 15 minutes. Add the orange bell pepperwith the zuchiniand corn cobs, simmer for an additional 10 minutes, or until the chicken and vegetables are tender. Stir well and heat through for 1 minute. Serve garnished with the parsley.

Enjoy, gentle reader, enjoy!

CS

14
Dec
12

Fried Ice Cream


[Two Tuesdays ago, I video taped Geila Hocherman making Fried Ice Cream. One of the perks of taping Chefs at work is that I get to taste their creations… Let me tell it was truly delicious, so I feel compelled to share and re-post the recipe from Geila’s Kosher Revolution. Whether it is Chanuka or any any other holiday, whether it is winter, summer, spring or autumn, you can enjoy this treat at any time; even if… you are not kid! CS]

© 2012 Geila Hocherman. All Rights Reserved

Fried ice cream? Believe or not, there is such a thing! This is based on a Mexican treat and once you taste, you’ll just want more and more whether it’s Chanukah or any other time.

  • Frosted flakes
  • Your Choice of nuts
  • Your choice of ice cream flavor (formed into balls)
  • 1 egg
  • sugar to taste
  • oil for frying
  • dunking chocolate sauce
  1. Crush some frosted flakes and any nuts, of your choice, in a bag. Cover the ice cream balls with the crushed flakes and nuts. Refreeze.
  2. Mix egg with sugar. Dunk in the ice cream balls, cover with the frosted flakes and nuts. Refreeze.
  3. Heat oil to 375 F. Take the covered ice cream balls from freezer. Put a chopstick in each of them and dunk in oil for 15 seconds.
  4. When ready, dip each ball into some chocolate sauce and… that’s all there is to them!

Geila

Enjoy, gentle reader, enjoy!

CS

10
Dec
12

Donuts, Donuts, Donuts – It’s Chanuka!


Chanu2Tonight we lit the second Chanuka candle and what better way to celebrate than with our dear friend Geila Hocherman‘s (kosherrevolution.net) recipe for doughnuts?

© 2012 Geila Hocherman. All Rights Reserved
It’s Chanuka and Jewish tradition calls for oil fried dishes, such as latkes – potato pancakes; sufganyot – jelly-filled doughnuts and more. Jelly filled doughnuts never appealed to me, so here is my version of doughnuts.

(Videos to follow)

Makes 36 small donuts

  • 2 ½ cups flour
  • 1 packet of yeast
  • 2 tbsp. sugar
  • ¼ cup warm water
  • ¾ cup milk – cow, soy, almond, and cashew…warmed
  • 2 ½ tbsp. shortening- softened
  • 1 egg
  • ¼ cup sugar
  • oil for frying

1.Sprinkle the yeast over the warm water with the 2 tablespoons of sugar. Mix well until there are no lumps, and let stand for 5 minutes, or until foamy.
2.In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 1 cup of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. ,(You can also put in in the refrigerator for a slow overnight rise. Just bring the dough to room temperature before continuing.) Dough is ready if you touch it, and the indention remains. About 1 hour.
3.Turn the dough out onto a floured surface, and gently roll out to 1/2-inch thickness. Cut with a floured 3-inch cutter. * (See note) Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4.Heat oil in a deep fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Optional glaze

  • 2 cups
  • Confectioner’s sugar
  • 1-tablespoon corn syrup
  • 2-4 tablespoons of water
  1. Place sugar. Corn syrup and vanilla in a bowl and mix well. Add water 1 tablespoon at a time, mixing well after each addition.  Continue until you reach desired consistency.  It should be liquid but not runny.
  2. Submerge doughnut half way, turn over, and place on a cooling rack to set

NOTE: At this point the formed doughnuts can be refrigerated overnight, brought to room temperature the next day, and then rise before baking.  You can also freeze them on a cookie sheet.

Geila

When we taped the video for this recipe at Geila’s kitchen I had the pleasure of tasting these doughnuts, I made them myself and served them this evening. I found them easy to make and utterly delicious!

CS

10
Aug
12

Beef with Scrambled Eggs


In our never ending quest to bring you easy to make, succulent recipes we scour the web, and consult countless cookbooks in order to find the hidden and not so hidden pearls. Following is a recipe we adapted from 1 Ground Beef, 100 Recipes by Linda Doeser:

Beef with Scrambled Eggs

Serves 6

Ingredients

  • 6 tablespoons margarine
  • 1 onion, sliced
  • 1 garlic clove, finely chopped
  • 1 pound 2 ounces ground beef
  • 2 tomatoes peeled and sliced
  • 1 small red bell pepper, seeded and diced
  • 1 tablespoon Balsamic vinegar (OR you can make your own vegetarian Worcestershire sauce)**
  • 1 tablespoon chopped fresh parsley, plus extra to garnish
  • salt and pepper to taste
  • toast with margarine to serve

Directions

  1. Melt the margarine in a large pan. Add the onion and garlic and cook over low heat, stirring occasionally for 5 minute, until softened. Add the ground beef, increase the heat to medium and cook, stirring frequently and breaking it up with a wooden spoon, for 8 to 10 minutes, until evenly browned.
  2. Add the tomatoes and bell peppers, reduce the heat and simmer, stirring occasionally for 15 minute, until the meat and vegetables are tender. Stir in the Balsamic vinegar or the vegetarian Worcestershire sauce and parsley; season to taste with salt and pepper.
  3. Lightly beat the eggs in a bowl and season to taste with salt and peppe. Add the eggs to the pan and coo, stirring for a few minutes until lightly scrambled.
  4. Garnish with parsley and serve with immediately with toast.

–OoOX0XOoOOoOX0XOoO–OoOX0XOoO–

**Vegetarian Worcestershire Sauce

(Source: “20 Minutes to Dinner: Quick, Low-Fat, Low-Calorie Meals,” by Bryanna Clark)

Yield: about 2 cups

  • 1 cup cider vinegar
  • 1/3 cup dark molasses
  • 1/4 cup soy sauce OR mushroom soy sauce
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons dried mustard powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic granules
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves OR allspice
  • 1/8 teaspoon ground cardamom

Combine all ingredients in a blender. Pour into a saucepan and bring to a boil. Store in refrigerator.

(http://www.jewishfood-list.com/recipes/condiment/worcestershireveg01.html)

I made it earlier in the week and will make it again this coming Sunday, be’ezrat Hashem (it was that good). So… enjoy, gentle reader, enjoy!
CS

20
Jul
12

Italian Vegetable Stew


One of favorite dairy dishes, just perfect for the 9 Days!

Italian Vegetable Stew

Serves 4

Ingredients

  • 4 garlic cloves
  • 1 small acorn squash peeled and seeded
  • 1 red onion, sliced
  • 2 leeks, sliced
  • 1 eggplant, sliced
  • 1 small celery root, sliced
  • 2 turnips, sliced
  • 1 small celery root, diced
  • 2 turnips sliced
  • 2 plum tomatoes, chopped
  • 1 carrot sliced
  • 1 zucchini sliced
  • 2 red bell peppers, seeded and sliced
  • 1 fennel bulb, sliced
  • 6 oz Swiss chard
  • 2 bay leaves
  • 1/2 tsp fennel seeds
  • 1/2 tsp chilli powder
  • pinch each of dried thyme, dried oregano, and sugar
  • 1 cup from fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 1 cup vegetable stock *
  • 4 tbsp chopped fresh parsley
  • salt and pepper
  • 2 tbsp freshly grated Parmesan cheese to serve

Directions

  1. Finely chop the garlic and dice the squash. Put them in a large, heavy-bottom pan with all the other vegetable, the bay leaves, fennel seeds, chilli powder, thyme, oregano, sugar, and half the basil. Pour in the oil and vegetable stock.
  2. Reduce the heat, then cover and simmer for 30 minutes, or until all the vegetables are tender.
  3. Sprinkle in the remaining basil and the parsley , season to taste with salt and pepper. Serve immediately sprinkled with cheese.

–0o0o0–

* Vegetable Stock (follow the link)

Enjoy, gentle reader, enjoy!

CS

11
Jun
12

Spicy Aromatic Chicken


Some dishes not only taste great, not only smell great, they are also easy to prepare. What could be better than combine all three for a summer meal when you want to stay away from the kitchen heat as much as possible?

I found the following recipe in The Big Book of One Pot:

Spicy Aromatic Chicken

Serves 4

Ingredients

  • 4-8 chicken pieces skinned
  • 1/2 lemon, cut into wedges
  • 4 tablespoons olive oil
  • 1 onion, coarsley chopped
  • 2 large garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • 14 ounces canned chopped tomatoes in juice
  • pinch of sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon  ground cloves
  • 1/2 teaspoon ground allspice
  • 14 ounces canned artichoke hearts, drained
  • 8 black olives, pitted
  • salt and pepper, to taste

Directions

  1. Rub the chicken pieces with the lemon. Heat the oil in a large, flameproof casserole or lidded skillet. Add the onion and garlic and cook for 5 minutes, until softened. Add the chicken pieces and cook for 5-10 minutes until browned on all sides.
  2. Pour in the wine and add the tomatoes with their juice, along with the sugar, cinnamon, cloves, allspice, salt and pepper and bring to a boil. Cover the the casserole and simmer for 45 minutes to 1 hour, until the chicken is tender.
  3. Meanwhile,cut the artichoke hearts in half. Add the artichokes and the olives to the casserole about 10 minutes before the end of cooking, and continue to simmer until heated through. Serve hot.

Your kitchen will be filled with an inviting aroma, your palate will enjoy it. What more could you ask?

Enjoy, gentle reader, enjoy!

CS

30
Apr
12

Red Grape Soup


There’s more to it than just vegetables, and/or noodles. Not only is soup good comfort food in the winter, not only can it warm a cold bodyon a freezing winter day, it can also cool us on a hot summer day. Pamela Reiss, in her Soup -A Kosher Collection gives us many delicious recipes of every kind, ranging from winter comfort types to refreshing summer ones.

Photo by Michelle Furbacher, page 190 Soup - A Kosher Collection

Here’s one I tried last evening, it was easy to make and absolutely delicious:

Red Grape Soup

Serves 5

This lovely, elegant chilled soup is wonderful as a starter. Taste one of the grapes before you cook them; if they are exceptionally sweet, you may want to hold off on adding the granulated sugar.

Ingredients

  • 1 1/2 lb red grapes
  • 1/8 teaspoon ground allspice
  • 2 cups water
  • 1/4 cup granulated sugar
  • 1 cup dry red wine

Directions

  1. Place all ingredients in a soup pot, cover and bring to a boil over high heat. Reduce the heat and simmer on low for 5 minutes, or until grape skins start to split.
  2. Purée the soup. (Use a blender, a hand blender, or a food processor to purée a soup. Do it in small and be very careful. Put a towel over the top of the food processor or blender to prevent any hot soup from spaying. If you are concerned about processing the hot liquid, allow the soup to cool beforehand.
  3. Pour the soup through a fine-mesh strainer to remove any seeds and skin, and transfer to a clean bowl. Chill the soup for for a minimum of 4 hours, or until it is completely cold.

Enjoy, gentle reader, enjoy!

CS

22
Apr
12

Chard, Mushrooms and Swiss Cheese Fritatta


Swiss chard is one of the most popular Mediterranean vegetables, while every vegetable has its own unique qualities, this one is rich in antioxidants and more. It is considered one of the most nutritious vegetables around, second only to spinach. Having said that, let’s face it we all remember the healthy food that tasted horrible, the foods that mom had to preface with: “Eat it, it’s good for you!” Well, surprise, surprise, Swiss chard actually enhances the flavor of any dish it’s used in!

This morning, for breakfast, I made frittata from a recipe I found in Sara Jay‘s Knives cooks Love:

knives cooks Love, detail from photo on page 130

Chard, Mushrooms and Swiss Cheese Fritatta

Serves 6

Ingredients

  • 1 pound Swiss chard
  • 1/2 cup extra-virgin olive oil
  • 8 ounces white mushrooms, thinly sliced
  • 3/4 teaspoon kosher salt, plus extra for sprinkling
  • 1/2 cup cup minced shallots
  • 8 large eggs
  • 1/4 cup half and half
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper
  • 2 2/3 cups (5 ounces) grated Gruyère cheese

Directions

  1. Preheat the oven to 350 F.
  2. trim the stems from the chard leaves. discard the stems. immerse the leaves in water to rid them of grit. Lift them out and drain. Crop the leaves coarsely.
  3. Heat 3 teaspoons of oil in a 10 inch ovenproof skillet over medium heat. Add the mushrooms, sprinkle lightly with salt and sauté, stirring frequently, until golden brown, for 5 to 7 minutes. Lower the heat to medium, add the shallots, and cook until the shallots are softened but not browned, about 30 seconds. Add the chard a few handfuls at a time and cook, tossing with tongs, until soft and wilted, about 4 minutes.’ Add 1/4 spoon of the salt and continue cooking and tossing until all the liquid in the pan evaporates, about 3 more minutes. Turn off the heat.
  4. Whisk the eggs, half and half, mustard, the remaining 1/2 teaspoon salt, and several grinds of pepper together in a medium bowl. Stir in the cheese. add the remaining 1 tablespoon olive oil to the skillet and heat over medium heat. spread the out the vegetables evenly and, when the pan is hot, pour in the egg mixture. cook until the bottom is set, about 3 minutes, and then transfer the skillet to the oven.Bake in until the eggs are set on top, about 15 minutes.
  5. Place the  frittata under a broiler a few inches from the heat source until the top is golden, 2 to 3 minutes. remove from from the heat and let rest for a few minutes; the fritatta will pull away from the sides of the pan. Slice in the pan or else flip the frittata onto a plate and serve.

Enjoy, gentle reader, enjoy; I did!

CS

05
Apr
12

Great Chefs – Great Passover Recipes


From Chef David KolotkinCorporate Chef for the Prime Hospitality Group

Almond Crusted Veal Chop

Non-gebrochs – serves 2

Ingredients

  • 2 12oz bone in veal chops, ask your butcher for center cuts, or from the loin end
  • 1 egg, beaten (eggwash)
  • 1 cup finely ground almonds

Brine

  • 2 qts water
  • ½ cup kosher salt
  • 1 cup granulated sugar
  • 2 pc bay leaf
  • 1 bunch fresh thyme
  • 30 pc black peppercorn
  • 1 star anise
  • 8 pc clove

Directions

  1. Preheat an oven to 350 degrees.
  2. Combine ingredients 4-11 and bring to a simmer for 10 minutes.
  3. Cool the brine by placing in an ice bath.
  4. When the brine is cool, submerge the veal chops in the brine and refrigerate for 5 hours.
  5. Remove the veal chops, pat dry.
  6. On only 1 side (presentation side), brush with the egg wash, then dredge in the ground almonds.
  7. Over medium heat, brown in a large skillet with enough oil to coat the pan, almond side first. When lightly brown, turn over and brown the other side.
  8. Place in a 350 degree oven for approx 15-20 minutes. I prefer to cook this to medium

—–x)0(x—–

From Chef Jeff Nathan, Owner/Chef at Abigael’s

Chicken Milanese with Tomato
and Arugula Salad

Gebrochs – serves 2

Tomato Salad

  • 2 tablespoons fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 4 ripe tomatoes, preferably 2 red and 2 yellow, cut into 1/2-inch dice
  • 2 tablespoon fresh basil, cut in thin ribbons
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon chopped fresh rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 12 ounces arugula, washed and dried, torn into bite-sized pieces

Chicken

  • 4 8-ounce skinless and boneless chicken cutlets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup matzo flour (also called matzo cake flour)
  • 2 cups Jeff Nathan Passover Panko flakes, or 1/2 cup matzo meal & 1/2 cup matzo farfale
  • 3 large eggs, beaten with 2 teaspoons water
  • 1/2 cup olive oil
  • Lemon wedges, for serving

Directions

Position a rack in the center of the oven and preheat to 400°F.

  1. To make the tomato salad, whisk the lemon juice and oil in a medium bowl. Add the tomatoes, basil, oregano, and rosemary and toss. Season with salt and pepper. Cover and let stand at room temperature, stirring occasionally, while preparing the chicken.
  2. Place the chicken breasts between sheets of plastic wrap or waxed paper. Using a heavy mallet or rolling pin, pound the meaty part of each cutlet until about 1/2-inch thick.  Season the cutlets with salt and pepper
  3. Place the matzo flour in a shallow dish, the egg mixture in a second shallow dish, and the Passover Panko or matzo meal mixed with the matzo farfale in a third shallow dish. Coat each cutlet with the matzo flour, then the egg wash, and then the Panko or matzo meal.
  4. Heat the oil in a 12-inch skillet over medium heat until hot but not smoking. Add the cutlets and cook, turning once, until golden brown, about 5 minutes. Place the browned cutlets on a large baking sheet. Bake until they feel firm when pressed in the centers, 5 to 8 minutes.
  5. Just before serving, add the arugula to the tomato salad and mix. For each serving, place a cutlet on a dinner plate, and heap the tomato salad on top. Serve immediately, with a wedge of lemon.

Enjoy, gentle reader,enjoy!

CS




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