Archive for the 'kosher' Category



09
Jul
13

Briami – Vegetable Casserole


This is a Greek dish, a prime example of healthy, natural, Mediterranean cuisine:

Briami – Vegetable Casserole

Briami

Serves 6
Ingredients

  • 2 pounds zucchini
  • 1 pound potatoes
  • 2 sweet green peppers
  • 2 cloves garlic, crushed
  • 2 cups chopped peeled tomatoes
  • 1/2 teaspoon sugar
  • 2 onions, sliced
  • salt
  • freshly ground black pepper
  • 2 tablespoons chopped parsley
  • 2 teaspoons fennel
  • 1/2 cup olive oil
  • fennel, for garnishing

Directions

  1. Cut zucchini and potatoes into 1/2 inch slices. Remove seeds and white membranes from peppers and slice. Mix together crushed garlic, tomatoes and sugar.
  2. Oil an oven dish and arrange some sliced onion on the bottom. Add a layer of zucchini, potatoes and peppers combined and top with part of the tomato mixture. Season with salt and pepper to taste, sprinkle on some of the herbs and oil. Repeat until all ingredients are used, about 3 to 4 layers depending on the size of the dish, finish with herbs and oil.
  3. Cover and put in a preheated 350 F. oven for 90 minutes, until vegetables become tender. Remove cover for the last 15 minutes.
  4. Garnish with additional chopped herbs and serve immediately.

Enjoy, gentle reader, enjoy!

CS

08
Jul
13

Tonno alla Siciliana – Sicilian Tuna


Growing up as a very fat kid in Uruguay, in an all Italian block (in the midst of the Jewish area – go figure), meant being bullied a lot; until… my mother became the best Italian cook on the block. Suddenly everybody wanted to be invited to have a taste of her home-made pasta (Pasta Fatta in Casa), her Marinara or Margherita sauces, her Pizza Quattro Stagioni or the Piadina or the fat Sfinciuni, or breads like her Pane Siciliano, or Ciabatta, or that incredible Focaccia con Cipolle. Ahhh, quelli giorni!!!

This is one of her dishes, though I will confess… not being into fish – at the time – or anything that may have resembled one, I never touched it:

Tonno alla Siciliana – Sicilian Tuna

TunaSic

Serves 4

Ingredients

  • 4 tuna steaks, about 5 ounces each
  • 2 fennel bulbs, thickly sliced lengthwise
  • 2 red onions, sliced
  • 2 tablespoons extra virgin olive oil
  • crusty rolls, to serve

Marinade

  • 1/4 cup extra virgin olive oil
  • 4 garlic clove, finely chopped
  • 4 fresh red chili peppers, seeded and finely chopped
  • juice and finely grated lemon rind
  • 1 tablespoon finely chopped fresh parsley
  • salt and pepper

Directions

  1. Whisk all the marinade ingredients together in a small bowl. Put the tuna steaks in a large , shallow dish and spoon over a tablespoon of the marinade, turning until well coated. Cover and let marinade in the refrigerator for 30 minutes. Set aside the remaining marinade.
  2. Heat a stovetop grill pan over high heat. In a separate bowl, put the fennel and onions, add the oil and to toss to coat well. Add to grill pan and cook for 5 minutes on each side until it barely starts acquiring color. Transfer to four warmed serving plates, drizzle with the remaining marinade, keep warm.
  3. Add the tuna steaks to the grill and cook, turning once, for 5 minutes until firm to the touch but still moist inside. Transfer to the serving plates and serve immediately with crusty rolls.

Enjoy, gentle reader, enjoy!

CS

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

07
Jul
13

Scrambled Eggs with Salmon


Since I did not get a chance to post about the superb grilled meat dishes I enjoyed together with some dear friends (Irving Schild and his wife Regina!) on the 4th, on a Pennsylvania lake, I’ll just keep those recipes for after the 9 Days. Let me assure you, however, that they were absolutely mouth watering and are well worth waiting for. Meanwhile, for the rest of the 9 Days we’ll regale you with some of our favorite dairy, vegetarian and fish recipes.

Scrambled Egg with Salmon

EggSalmn

Serves 4

Ingredients

  • 8 eggs
  • 1/2 cup MimicCreme
  • 2 tablespoons chopped fresh dill, plus extra for garnishing
  • salt and pepper
  • 3 1/2 ounces salmon, cut into small pieces,
  • 2 tablespoons butter (or margarine, if you will follow with a meat dish)
  • slices of toasted bread
  • 4 sprigs of dill, for garnishing

Directions

  1. Break the eggs into a large bowl and whisk together with the MimicCreme and dill. Season to taste with salt and pepper. Add the salmon pieces and mix to combine.
  2. Melt the butter in a large non-stick skillet and pour in the egg and salmon mixture. Using a wooden spatula, gently scrape the egg away from the sides of the skillet as it starts to set. Swirl the skillet slightly to allow the uncooked egg to fill the surface.
  3. When the eggs are almost cooked but still creamy, remove from the heat and spoon onto the prepared toast. Serve immediately garnished with a sprig of dill.

Enjoy, gentle reader, enjoy!

CS

02
Jul
13

Moroccan Fish Tagine


Because of Morocco’s interaction with other nations and cultures over the centuries, its cuisine is extremely refined with marked Berber, Moorish, Arab, Spanish and French influences – especially the first three. Cooks in the Royal kitchens of Morocco’s kitchens have refined the cuisine over the centuries and created the basis for one of the top cuisines in the Mediterranean basin.

Though I’ve not always been a fish lover, I’ve made this dish before and it was absolutely delicious every time:

Moroccan Fish Tagine

FishTagne

Serves 4

  • 2 tablespoons oil
  • 1 large onion finely chopped
  • pinch of saffron
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 7 ounces canned chopped tomatoes
  • 1 1/4 cups fish stock *
  • 4 small red snappers, cleaned, boned with heads and tails removed
  • 1/2 cup pitted green olives
  • 1 tablespoon chopped preserved lemon
  • 3 tablespoon chopped fresh cilantro
  • salt and pepper

Directions

  1. Heat the oil in a flameproof casserole. Add the onion and gently cook over low heat, stirring occasionally, for 10 minutes, or until softened but not colored. Add the saffron, cinnamon, coriander, cumin, and turmeric and cook for additional 30 seconds, stirring constantly.
  2. Add the tomatoes and stock and stir well. Bring to a boil, reduce the heat, cover and simmer for 15 minutes. Uncover and simmer for 20 to 35 minutes, or until thickened.
  3. Cut each red snapper in half, then add the fish pieces to the casserole, pushing them down into the liquid. Simmer the stew for an additional 5-6 minutes, or until the fish is just cooked.
  4. Carefully stir in the olives, preserved lemon and cilantro. Season to taste with salt and pepper and serve immediately.

* Fish Stock

Makes about 5 1/2 half cups

Ingredients

  • 1 lb 7 ounces white fish heads, bones, and trimmings, rinsed
  • 1 onion, sliced
  • 2 celery stalks, chopped
  • 1 carrot, sliced
  • 1 bay leaf
  • 4 fresh parsley sprigs
  • 4 black peppercorns
  • 1/2 lemon, sliced
  • 5 1/2 cups water
  • 1/2 cup dry white wine
  1. Cut out and discard the gills from the fish heads, then place the heads, bones, and trimmings in a large pan.
  2. Add all the remaining ingredients and gradually bring to a boil, skimming all the foam that rises to the surface.
  3. Partially cover and simmer for 25 minutes.
  4. Strain the stock without pressing down on the contents of the strainer. Let cool, cover, and store in the refrigerator. Use immediately or freeze in portions for up to 3 months.

Enjoy, gentle reader, enjoy!.

CS

01
Jul
13

Beef and Pepper Stew


Being a hardcore carnivore (I grew up in Uruguay, what do you expect?!?!?), and busy while looking for interesting recipes I came across this one, which I promptly adapted from Mmmm… Casseroles, published by Parragon Books Ltd. in 2010:

Beef and Pepper Stew

Photo from Mmmm... Casseroles, on page 31

Photo from Mmmm… Casseroles, page 31

Serves 4
Ingredients

  • 1 pound beef
  • 1 1/2 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 4 garlic cloves, crushed
  • 1 green chilli pepper, seeded and chopped
  • 3 celery stalks, sliced
  • 4 whole cloves
  • 1 tablespoon ground allspice
  • 2 tablespoons  hot pepper sauce
  • 2 1/2 cups beef stock (*)
  • 8 ounces squash, seeded, peeled and cut into small chunks
  • 1 large red pepper, seeded and chopped
  • 4 tomatoes coarsely chopped
  • 1/2 cup okra, trimmed and halved

Directions

  1. Trim any fat from the beef and cut into 1 inch chunks. Toss the beef in the flour until well coated and reserve any remaining flour.
  2. Heat the oil in a large-bottom pan and cook the onion, garlic, chilli pepper, celery, cloves and allspice, stirring for 5 minutes until softened. Add the beef and cook over high heat, stirring frequently for 3 minutes or until browned on all sides. Sprinkle in the reserve flour and cook, stirring constantly for an additional 2 minutes before removing from the fire.
  3. Add the hot pepper sauce and gradually stir in the stock, then return to the fire and bring to a boil while stirring. Reduce the heat, cover and let simmer, stirring occasionally for 1 1/2 hours.
  4. Add the squash and bell pepper to the pan and simmer for an additional 15 minutes. Add the tomatoes and okra, simmer for an additional 15 minutes, or until the beef is tender. Serve immediately; cooked rice makes a perfect side for this dish.

Enjoy, gentle reader, enjoy!

CS

28
Jun
13

Strawberry Zabaglione


Zabaglione or Zabaione is a delicious Italian dessert made by whisking egg yolks, wine and sugar. The beating is done over simmering water so that the egg yolks gently cook as they thicken into a light, foamy custard. It is best made right before serving.

In France they call sabayon and in Uruguay – where I grew up – we called it sambayon. Regardless of what one calls it, this dessert is like ambrosia of the gods! Here we present you a delicious variation of it:

Strawberry Zabaglione

StrawZab

Serves 4

Ingredients

  • 1 lb strawberries, halved in or quartered, depending on size.
  • 3 egg yolks
  • 8 tablespoons granulated sugar
  • 6 tablespoons sherry *

Directions

  1. Divide the strawberries among 4 shallow 1 1/4 cup ovenproof dishes or use a large 5 cup dish.
  2. Put the egg yolks, sugar and 4 tablespoons of the sherry in a large bowl and set over a pan of simmering water. Cook the mixture, whisking continuously using a handheld electric beater, for 5 minutes, until the mixture is very thick and frothy and almost fills the bowl halfway.
  3. Add the remaining sherry and cook until it thickens again. Pour the mixture over the strawberries and sift the confectioner’s sugar over the top.
  4. Cook under a preheated hot broiler for 3 to 4 minutes, until golden, or caramelize the sugar with a cook’s blowtorch. Serve immediately.

Between preparation and cooking time it took 20 minutes to have it ready. Enjoy, gentle reader, enjoy!

CS

28
Jun
13

Lemon Coconut Mousse


In our search for ever more delicious, easy to prepare, desserts (if lemon is an ingredient, that immediately makes it a prime candidate!), we came across the following in Lévana Kirschenbaum‘s The Whole Foods Kosher Kitchen (page 356):

Lemon Coconut Mousse

Another treat born of good flavor matchmaking. Anyone not a lemon lover need not apply!

Detail from photo by Meir Pliskin, on page 357

Detail from photo by Meir Pliskin, on page 357

1 1/2 envelopes unflavored gelatin

1/4 cup cold water

1 15-ounce can coconut milk

3 tablespoons lemon zest

1/4 cup rum

1 cup light agave syrup

1 pound silken tofu

1 8-ouncecontainer dairy-free cream cheese

1 cup toasted coconut for topping
(about 15 minutes in a 325 F oven),
optional

Dissolve the gelatin in the water, and resrve. Bring the coconut milk and the lemon juice to just below boiling  in a small saucepan. Transfer the warm mixture to a food processor with the reserved gelatin mixture and process about 30 seconds. Add a;; remaining ingredients and process until perfectly smooth. Pour into a bowl or small individual cups and chill. Tap with toasted coconut, if desired. Makes a dozen servings.

variation: lemon coconut pie GFA

This will make for a more dramatic presentation, with just a couple minutes more work, for the crust. Grind about 12 ounces graham crackers (gluten-free OK) with 1/2 cup oil in a food processor and press firmly into a 12 inch pie plate, then pour the mousse batter on top, and chill. Cut into wedges. Makes a dozen servings.

Enjoy, gentle reader, enjoy! I’ll be having these on Shabbat eve.

CS

27
Jun
13

Iranian Stuffed Apples – Dolmeh Sib


Fortuna F. from LA has once again regaled us with another Middle Eastern recipe, this time from Iran. The mixture of ingredients may, at first, sound strange to the western trained palate, but the resulting dish is absolutely delicious! I had these last eve:

Iranian Stuffed Apples – Dolmeh Sib

Photo sent in by Fortuna F. from Los Angeles

Photo sent in by Fortuna F, from Los Angeles

Serves 6

Ingredients

  • 1 medium-sized onion, finely chopped
  • 1 cup margarine
  • 1 pound lean ground beef
  • 1/4 cup water
  • 2 tablespoons rice
  • 1/2 teaspoon ground cinnamon
  • salt
  • ground black pepper
  • 12 apples
  • 2 teaspoons sugar
  • 1 cup water
  • 1/2 lemon juice
  • 1/4 cup brown sugar

Directions

  1. In a frying pan gently fry the onion in half the margarine until transparent, add meat and stir over high heat until juices evaporate and the meat begins to brown. Add salt and pepper to taste and remove from heat.
  2. Wash apples well. Dry and cut off tops but reserve them. Scoop out core and most of the flesh with a melon baller or a knife, leaving a nice size cavity in each. Sprinkle cavities with sugar and fill with meat mixture. Replace tops.
  3. Arrange the apples in a baking dish, add the water. Add haff the scooped out apple pulp to the water. Dot apples with margarine, cover dish with foil and bake at 350 F. for 30 minutes.
  4. Remove foil. Add lemon juice and brown sugar to liquid, tilt pan to combine, then baste apples with sauce. Cook apples uncovered for about 20 minutes or until tender. Baste occasionally.
  5. Remove apples to a serving dish and keep hot. Put the liquid and sauce through a sieve and return to pan. Reduce by half and adjust sweet and sour flavor with sugar and lemon juice. Pour the sauce over the apples and serve as an appetizer with a flat bread.

Enjoy, gentle reader, enjoy! By the way… after four of these delectable apples I didn’t need any more dinner; I used Granny Smith and delighted in their natural tartness in this dish.

CS

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




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