Archive for the 'kosher' Category



27
May
13

Chicken Cutlets with Facon


I made this last evening, easy to prepare and a delight to the palate!

Chicken Cutlets and Facon

(based on a recipe from Food & Wine‘s Quick from Scratch Chicken Cookbook)

TurkeyFacon

Serves 4

Ingredients

  • 1 1/2 lb Swiss chard, long stems removed, leaves chopped and washed well
  • 1 tbsp water
  • 1/4  lb sliced Jack’s Gourmet Facon, cut into 1/4″ strips
  • onion, chopped
  • 4 chicken cutlets
  • 3/4 tsp salt
  • 1/4 tsp, fresh ground black pepper
  • 1/2 cup parve substitute for sour cream *

Directions

  1. Put the Swiss chard and the water in a medium pot. In a large nonstick frying pan, cook the facon until crisp. Drain on paper towels. Pour off and reserve all but 1 tbsp of the facon fat, which should stay in the pan.
  2. Put the pan with the remaining facon fat on a moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, another 30 seconds. Add the mixture to the chard. Bring the water  to a simmer, cover and cook over low heat until the chard is wilted and tender, about 5 minutes.
  3. Meranwhile, heat 2 tbsp of the reserved facon fat in the frying pan over moderately low heat. Season the turkey cutlets with 1/4 tsp of the salt and the pepper. Cook until just done, 1 to 2 minutes per side. Remove the cutlets from the pan so as not overcook them.
  4. Remove the chard from the heat. Stir in the parve sour cream and the remaining 1/2 teaspoon salt. Remove the chard from the pot with a slotted spoon, leaving the sauce. Divide the chard among four plates. Top each pile of chard with a turkey cutlet. Spoon some of the sauce over the top and sprinkle with the facon.
  5. Serve with french fries

* Parve Sour Cream

Yield: 2 cups

  • 1 package soft tofu
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • Salt, to taste

Blend together well and refrigerate for about 4 hours

I washed it down with a Blue Moon White Belgian Style Beer.

Enjoy, gentle reader, enjoy; I certainly did!

CS

26
May
13

Beef Stuffed Baked Potatoes


Why not try a nice Sunday treat? Actually, you can try it anytime, whenever you do, everyone will love it!

Beef Stuffed Baked Potatoes

BeefBakPot
Serves 4

Ingredients

  • 4 large baking potatoes
  • 2 tbsp sunflower oil
  • 2 scallion, finely chopped, plus extra shredded scallions to garnish
  • 1 garlic clove, finely chopped
  • 12 oz ground beef
  • 1 tbsp tomato paste
  • 1 tbsp light soy sauce
  • 1 cup beef stock *
  • salt and pepper

Directions

  1. Preheat oven to 425 F, prick the potatoes all over with a fork to let steam escape during baking. Put them directly on an oven shelf and bake in preheated oven 1 1/2 hours, until soft.
  2. Meanwhile, heat oil in a pan. Add the scallions and the garlic and cook on low heat – stirring occasionally – for 5 minutes, until softened. Add the ground beef, increase the heat to medium and cook – stirring frequently – and breaking it up with a wooden for 8 to 10 minutes until evenly browned.
  3. Stir in the tomato paste, soy sauce and 1/2 cup of of the beef stock. Season to taste with salt and pepper. Reduce the heat, cover and simmer, stirring occasionally for 25 to 30 minutes, adding more stock if the mixture starts drying out.
  4. Remove the potatoes from the oven and put them on 4 individual plates. Cut into 4 and squeeze gently, then ladle the ground beef mixture over them. Garnish with shredded scallions and serve immediately.

* Beef Stock

Yield: 8 cups

Ingredients

  • 6 lb beef soup bones
  • 1 large onion
  • 3 large carrots
  • 1/2 cup water
  • 2 stalks celery, including some leaves
  • 1 large tomato
  • 1/2 cup chopped parsnip
  • 1 medium potato
  • 8 whole black peppercorns
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 1 tablespoon salt
  • 2 teaspoons dried thyme
  • 2 cloves garlic
  • 12 cups water

Directions (from allrecipes.com)

  1. Preheat oven to 450 degrees F.
  2. Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1″ chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
  3. Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
  4. Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
  5. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
  6. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
24
May
13

Feijoada – Brazilian Black Bean and Meat Stew


Brazil’s cuisine is an amalgam of indigenous, European and African influences. South America’s largest country, like many oof its European counterparts (far smaller in size!) has fully developed regional cuisines. Waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents.

Europeans (primarily from Portugal, Italy, Spain, Germany, Poland and Switzerland), accustomed to a wheat-based diet, introduced wine, leaf vegetables, and dairy products. African slaves also had a major role in developing Brazilian cuisine, especially in the coastal states. The foreign influence extended to later migratory waves – Japanese immigrants brought most of the food items that Brazilians would associate with Asian cuisine today, and introduced large-scale aviaries, well into the 20th century.

Feijoada1a

Ingredients first used by native peoples in Brazil include root vegetables and fruits hardly found outside of Brazil’s continental mass. Root vegetables such as cassava (locally known as mandioca, aipim or macaxeira, among other names), yams, and fruit like açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum are some of the most popular ingredients.

One of the few dishes found throughout all of Brazil’s regions, though in many variations, is made with various cuts of meat (from a non-kosher animal!) and black beans. It has become the country’s national dish, aromatic and hearty! At the request of an old friend, I’m posting a kosher version of it:

Feijoada – Brazilian Black Bean and Meat Stew

(adapted from various sources; the photos – above and below – also came from around the web)

Feijoada1b

Serves 8-10

Ingredients

  • 1 1/2 cups dry black beans, rinsed and sorted
  • 1 lb corned beef
  • 1 1/2 lb boneless beef chuck
  • 1 1/2 lb spareribs
  • 10 to 12 cups low sodium or homemade chicken broth* or water
  • 1 bay leaf
  • 2 tbsp peanut or olive oil
  • 1 1/2 cups minced onion
  • 12 oz Jack’s Gourmet Beef Kielbasa
  • 12 oz Jack’s Gourmet Spicy Mexican Style Chorizo Sausage
  • 2 tsp minced garlic
  • 1/2 cup thinly sliced scallions, cut on the diagonal
  • 1 jalapeño, seeded and minced
  • Salt as needed
  • Freshly ground black pepper as needed

Directions

  1. Soak the black beans in enough cold water to cover generously for at least 6 and up to 12 hours in the refrigerator. In a separate container, soak the corned beef in the refrigerator overnight in enough cold water to cover.
  2. Drain the corned beef and place it in large Dutch oven along with the beef chuck, and spare ribs. Add enough broth or water to cover the meats. Add the bay leaf, cover the Dutch oven, and bring the broth to a simmer over low heat, skimming as necessary. Simmer until the meats are all tender, removing them from the broth as they become fork-tender (20 to 30 minutes for the spareribs,  45 minutes to an hour for the others), and transfer them to a bowl. When all of the meat has been removed from the Dutch oven, strain the broth. (You can cool the meats and broth now and continue the cooking the next day.)
  3. Drain the soaked beans and rinse well. Place them in the Dutch oven and add enough of the strained broth to cover the beans. Bring the broth to a boil over medium high heat and then immediately reduce the heat for a slow simmer, skimming as necessary, until the beans are tender and creamy to the bite, 1 1/2 to 2 hours. Season to taste with salt. Drain the beans, reserving their cooking liquid separately.
  4. Heat the oil the Dutch oven over medium heat until it shimmers. Sauté the onion in the oil, stirring frequently, until golden, about 10 minutes. Add the kielbasa, chorizo, garlic, scallions, and jalapeño; sauté, stirring frequently, until very hot and aromatic, about 5 minutes. Return the drained beans to the Dutch oven along with enough of the strained liquid from the beans to make a good, stew-like consistency. Simmer until the feijoada is very flavorful, 10 to 15 minutes. Lightly mash some of the beans with the back of a spoon to thicken the sauce, if desired. Season to taste with salt and pepper.
  5. Slice the corned beef, beef, and kielbasa and chorizo sausages; separate the chuck and spareribs into portions. Add them to the beans and continue to simmer until the feijoada is very flavorful and thickened, about 15 to 20 minutes.
  6. Serve with rice.

* CS’ Chicken Broth

Yields about 6 cups

Ingredients
  • 2-1/2 pounds chicken pieces with bones
  • 1 large carrot, cut into chunks
  • 2 medium sized onions, quartered
  • 2 celery ribs with leaves, cut into chunks
  • 2 bay leaves
  • 1 teaspoon crushed, dried rosemary,
  • 1/2 teaspoon dried thyme
  • 2 quarts cold water
Directions
  1. Put all ingredients in a soup pot. Bring to a boil slowly, then  reduce heat.  Skim foam. Cover and simmer for about 2 hours.
  2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for later uses. Strain broth, discard vegetables and seasonings. Refrigerate overnight. Skim fat from surface.

Brazilians usually have this dish at noontime (that’s the big family meal throughout South America), accompanied by a caipirinha and followed by a nap. I have it at dinner time (when I feel ambitious enough to make it, it only happened… twice!) and accompany it with a nice Merlot. It’s not a dish you’ll make often – its preparation takes too long – BUT, when you do, your taste buds will be forever grateful.

Enjoy, gentle reader, enjoy!

CS

22
May
13

Pizza Fiorentina


As a lifelong pizza connoisseur I can’t wait to make it this evening! From 365 Ways to Cook, by Firefly Books (page 150):

Pizza Fiorentina

pizza-fiorentina

Serves 4
Preparation time: 10 minutes (plus making the pizza dough*)
Cooking time: 7-8 minutes per pizza

Ingredients

  • 1 tablespoon olive oil, plus extra for drizzling and grazing
  • 2 cloves garlic, crushed
  • 1 pound baby spinach leaves
  • 1 Basic Pizza Dough recipe *
  • all purpose flour for, for dusting
  • 3/4 cup tomato sauce
  • 7 ounces mozzarella cheese, chopped
  • 20 black olives
  • 4 eggs
  • salt and pepper

Directions

  1. Heat the oil in a large frying panwith the garlic for 15 seconds, add the spinach and cook over high heat for 1 to 2 minutes, until just wilted.Season lightly with salt and pepper
  2. Heat a baking sheet in a preheated 475 F. oven. Place 1 pizza dough ball on a 9 inch pizza pan, Push down on the dough with your fingertips, pressing it out to fill the pan, leaving the border slightly thicker. If you get any tears, forcefully pinch the dough around the hole together.
  3. Soon 3 tablespoons of sauce over the base  and scatter wityh a quarter of the mozzarella, spinach and olives. Crack 1 egg onto the pizza, drizzle with oil to glaze. remove the baking sheet from the oven, slide the pan onto it, then quickly return to the oven. Bake for 7 to 8 minutes, until crisp and risen. Serve immediately. As the first pizza cooks prepare the next for the oven.

—xOx—XoX—xOx—

From page 7:

* Basic Pizza Dough

Makes 4
Preparation time: 15 minutes, plus rising

Ingredients

  • 1/4 ounce fresh yeast or 1 teaspoon instant dry yeast
  • 1 pinch of granulated sugar
  • 4 cups all-purpose flour, plus extra for dusting
  • 1 1/3 cup lukewarm water
  • 1 1/2 teaspoon salt

Directions

  1. Disslove the yeast in a bowl with the sugar, 2 tablespoons of the flour and 1/4 cup of water. Leave to stand for 5 minutes, until the mixture starts to form bubbles. then add the remaining water. Add the salt and half the remaining flour and stir with one hand until you have a paste-like mixture. gradually add all the remaining flour, working the mixture until you have a moist dough.
  2. Shape the dough into a ball, cover with a moist cloth and leave to rest in a warm place for 5 minutes.
  3. Lightly dust a work surface with flour and knead the dough for 10 minute, until smooth and elastic. Shape into 4 equal-sized balls and place, spaced apart, on a lightly oiled baking sheet. Cover with a moist cloth and leave to rise in a warm place for 1 hour.

Enjoy, gentle reader, enjoy!

CS

21
May
13

Mushrooms à la Grecque


Growing up I intensely disliked mushrooms but, like so many other things that changed, as I grew up, as my palate got more sophisticated, I learned to love them! So… what are mushrooms? They are…

…the fruiting bodies of soil-borne fungi that live from nutrients they take from plants living and dead. They flourish throughout the world’s temperate zones and add varying of earthiness and savory flavor to foods. Their flavor character and intensity depend almost entirely on the type of mushroom they are, rather than whether they are cultivated, what color they are, or their size.

(The Illustrated Cook’s Book of Ingredients – Page 270)

And… they are delicious, healthy and a great addition to salads, soups and more. Last evening I was not in the mood of long preparations, so… what better than this classic dish?

Mushrooms à la Grecque

GreekMushrms

Serves 1

Ingredients

  • 1/2 cup olive oil
  • 2 large onions, sliced
  • 3 garlic cloves, finely chopped
  • 1 lb 3 oz crimini or button mushrooms, halved
  • 8 plum tomatoes, roughly chopped
  • 3 1/2 oz pitted black olives
  • 2 tbsp white wine vinegar
  • salt and pepper
  • chopped parsley, to garnish

Directions

  1. Heat 2 tbsp of the oil in a large frying pan, add the onions and garlic, and cook until soft and starting to brown. Add the mushrooms and tomatoes and cook, stirring gently, for about 5 minutes. Remove from heat.
  2. transfer the mushroom mixture to a serving dish and garnish with the olives.
  3. In a small bowl, whisk the remaining oil into the vinegar, season to taste with salt and pepper and drizzle over the salad, Garnish with the copped parsley, cover and let it stand at room temperature for 30 minutes to allow the flavors to mingle before serving.

Enjoy, gentle reader, enjoy!!!

CS

20
May
13

Beef Patties in Red Wine


I always liked to cook with wine or liqueur, therefore I constantly experiment. When I come up with a dish where the wine actually helps the taste and transforms it into something better, the new variation becomes a favorite.

Beef Patties in Red Wine

PattRedWin

Serves 4

Ingredients

  • 6 tbsp margarine
  • 2 red onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb 7 oz ground beef
  • 1/4 tsp dried oregano
  • 1 tbsp chopped fresh parsley, plus extra to garnish
  • 1 egg, lightly beaten
  • 1/2 cup all’purpose flour
  • 1 tbsp olive oil
  • salt and pepper

Directions

  1. Melt 2 tbsp of the margarine in a skillet. Add the onions, add the garlic, and cook over a low heat, stirring occasionally, for 5 minutes until softened.
  2. Transfer the mixture to a bowl, add the ground beef, oregano, parsley and egg. Season to taste with salt and pepper. Mix well with your hands until fully combined.
  3. Shape the mixture into 4 patties, about 1/4″ thick each. Dust with flour, and gently shake off the excess.
  4. Melt another 2 tbsp margarine with the oil in the skillet. Add the patties and cook for 4 minutes on each side. Remove the patties to a serving dish, using a spatula. Keep them warm.
  5. Pour off the fat from the skillet, then add the wine and bring to a boil over medium to high heat. Boil until reduced to about half. Dice the last 2 tsbsp margarine. Remove the skillet from the heat and whisk in the margarine, 1 piece at a time. Wait for each piece to be fully incorporated before adding the next. Pour the sauce over the patties, garnish with parsley and serve immediately.

Enjoy, gentle reader, enjoy!

CS

 

// //

19
May
13

Vanilla Mint Julep


Summer’s is almost at the door, the weather’s just perfect for flavorful adult drinks. This one’s refreshing and delicious!

Vanilla Mint Julep

A delicious summer drink, a vanilla infused variation on the classic mint julep.

VanillaJulep

Serves 1

Ingredients

  • 1 ounce plain vodka
  • Dash of fresh lime juice
  • Dash of sugar syrup *
  • 3 mint sprigs
  • 1 cup cracked ice
  • 2 ounces Vanilla Bourbon **

Directions

  1. Combine the vodka, lime juice, and sugar syrup in a shaker.
  2. Add 2 of the mint sprigs and the cracked ice. Pour in the bourbon and stir, gently bruising the leaves.
  3. Strain into a chilled cocktail glass. Garnish with the remaining mint sprig.

–xOx–xOxxOx

* Sugar Syrup

Ingredients

  • 1 cup sugar
  • 2 cups granulated sugar

Directions

  1. In a small saucepan add the water, then the sugar. Bring the water to a boil while stirring.
  2. Reduce the heat and continue stirring until the sugar dissolves.
  3. Cool to room temperature.
  4. Select a clean container and using a funnel, pour the sugar syrup into the container, seal and store in the refrigerator for up to 6 months.

Usage Hints

The sugar syrup must be completely cooled before adding to the infusion, lest you burn off some of the alcohol and affect the flavor. I prefer to use bottled water rather than tap water.

–xOx–xOxxOx

** Vanilla Liqueur

Ingredients

  • 1-750 ml of vodka, or bourbon
  • 2 vanilla beans, split lenghtwise
  • 1/2 cup sugar syrup (optional)

Directions

  1. Decant the spirits into a clean 2 quart glass container with a tight-fitting lid.
  2. Add the split vanilla beans, including the seeds, to the spirits. Allow the spirits to infuse away from the direct sunlight and intense heat for 1 month. Shake the container a few times a week.
  3. When satisfied with the intensity of flavor, strain the liqueur through a coffee filter into a bowl. Discard the solids. Strain again if needed. Add the sugar syrup to taste, if desired.
  4. Using a funnel, pour the liqueur into the original bottle. Label with the name of the liqueur and the date. Age the liqueur for one month, away from light and heat.

Enjoy, gentle reader, enjoy!

CS

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17
May
13

Chicken Cobbler


As someone who spent his childhood through mid-teens in Uruguay, the beef capital of the world, chicken was not a favorite growing up. After coming to the US, however, I finally discovered the delights of poultry; the following recipe – which my mother used to make – is more than worthy of being shared:

Chicken Cobbler

chickcoblr

Serves 4

Ingredients

  • 2 tbsp all-purpose flour
  • 4 skinless, boneless chicken breasts, cut into bite size chunks
  • 2 tbsp margarine
  • 1 large leek, sliced
  • 2 scallions, chopped
  • 1 garlic clove, crushed
  • 2 carrots, chopped
  • 1 orange bell pepper seeded and chopped
  • 1 tbsp tomato paste
  • 1/2 tsp ground turmeric
  • 3/4 cup white wine
  • 3/4 cup chicken stock
  • 1 bay leaf
  • salt and pepper to taste

Cobbler Topping

  • 1 1/2 cups self rising flour plus extra for dusting
  • 2 tsp baking powder
  • 1/2 tsp ground turmeric
  • pinch of salt
  • 3 tsp margarine
  • 5 tbsp soy milk

Directions

  1. Preheat oven to 350 F.
  2. Put the flour in a bowl with salt and pepper  to taste. Add the chicken  and toss the flour to coat. Reserve any remaining flour.
  3. Melt the margarine with the oil in a large flameproof casserole, add the chicken  and cook, stirring, until the chicken is browned all over. Lift out with a slotted spoon, transfer to a plate and set aside.
  4. Add the leek, scallions and garlic to the casserole and cook over medium heat, stirring for 2 minutes, until softened. Add the carrots and bell pepper and cook for 2 minutes, then stir in the remaining seasoned flour, the tomato paste, and turmeric. Pour in the wine and stock, bring to a boil, reduce the heat and cook over low heat, stirring, until thickened. Return the chicken to the pan, add the bay leaf, cover. then bake in the preheated oven for 30 minutes.
  5. Meanwhile, sift the flour, baking powder, turmeric and salt into a mixing bowl. Rub in the margarine until the mixture resembles the breadcrumbs, then stir in enough of the soy milk to make a smooth dough. Transfer to a lightly floured board, knead lightly, then roll out to a thickness of about 1/2 inch. Cut out circles using a 2″ cookie cutter.
  6. Remove the casserole from the oven, discard the bay leaf.Arrange the dough circles over the top, then return to the oven and bake for an additional 30 minutes, or until the cobbler topping has risen and is lightly golden.

Enjoy, gentle reader. Enjoy!

CS

// //

13
May
13

Meyer Lemon Cheese Pie Cheesecake


A great variation on the theme of cheesecakes, from none other than Marye Audet‘s Restless Chipotle blog:

Meyer Lemon Cheese Pie Cheesecake

Photo by: Restless Chipotle

Photo by: Restless Chipotle

Go to Marye’s blog for the recipe…

By the way, we’ve reposted one of Marye’s recipes before, Roast Chicken with Citrus and Aromatics. Everytime we make it, the taste and the aroma get better and better!

Enjoy, gentle reader, enjoy!
CS

12
May
13

Queso Blanco Pull Apart Bread


In scouring the web for some great recipes we’ve come across one that we know you’ll love. From Evil Shenanigans:

RECIPE AND PHOTOS © 2013, EVIL SHENANIGANS

Queso Blanco Pull Apart Bread

Author: Kelly Jaggers
Recipe type: Bread
Cuisine: Tex-Mex
Prep time:  40 mins
Cook time:  30 mins
Total time:  1 hour 10 mins
Serves: 8

Photo by: Evil Shenanigans

Photo by: Evil Shenanigans

Ingredients

  • 8 tablespoons butter, divided
  • 2 jalapeno peppers, seeded and minced
  • 2 serrano peppers, seeded and minced
  • ½ medium onion, finely chopped (about ⅔ cup)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon smoked paprika
  • 2 cloves garlic, minced
  • ¾ cup beer, heated to 110F (any ale will do)
  • 2 tablespoons water
  • 1¼ teaspoons dry active yeast
  • 2¼ cups all-purpose flour
  • 1 teaspoon Kosher salt
  • ½ teaspoon baking powder
  • ½ cup shredded sharp white cheddar cheese
  • ½ cup shredded Monterrey jack cheese

Directions

  1. In a medium skillet over medium heat add 1 tablespoon of butter.
  2. Once the butter foams add the diced peppers and onions. Cook, stirring frequently, until the mixture begins to soften, about 1 minute. Add the chili powder, cumin, coriander, and smoked paprika and cook until the spices are very fragrant, about 1 minute. Add the garlic and cook for 30 seconds. Divide the mixture in half, placing one half in the work bowl of a stand mixer and the other half in a medium sized mixing bowl. Allow to cool to room temperature.
  3. In a small bowl combine the beer, water, and yeast. Let the mixture stand until very foamy, about 10 minutes. Pour the yeast mixture into the work bowl with the pepper mixture along with 2 tablespoons of melted butter, flour, salt, and baking powder. Mix with the dough hook for 3 minutes on low speed. Check the hydration – the dough should form a smooth ball that is fairly sticky. Add additional flour if needed to achieve the right consistency. Increase the speed to medium and continue mixing for 5 minutes.
  4. Turn the dough out onto a lightly floured surface and shape into a smooth ball. Place the ball into a bowl that is lightly coated with non-stick cooking spray. Spray the top of the ball lightly, cover and let the dough proof until double in bulk, about 2 hours.
  5. Once the dough has proofed turn it out onto a lightly floured surface. Dust the top of the dough lightly with flour, and with the palm of you hand lightly press out any large air bubble. Roll the dough out into an approximately 18×12-inch rectangle.
  6. Melt the remaining butter and brush half of the melted butter on the dough. Spread over the remaining pepper mixture and both the shredded cheeses. Slice the dough into 8 strips and place the strips into two stacks of four strips each. Cut each stack into 4 equal pieces.
  7. Brush the inside of a 10-inch loaf pan with the melted butter. place the stacks into the buttered pan so the cut sides face up. Pour over any remaining butter, cover, and let rise until the dough holds a finger mark when gently pressed about 1½ hours.
  8. Heat the oven to 350 F. Bake the bread for 25 – 30 minutes, or until the bread is golden brown and sounds hollow when gently thumped on the top. Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool. Serve warm.
Photo by: Evil Shenanigans

Photo by: Evil Shenanigans

Since the shape of this is very different from traditional breads, there is little chance to forget that it is a dairy rather than a parve product.
Enjoy, gentle reader, enjoy!

CS

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