Archive for the 'kosher' Category



10
May
13

Kusa b’Jibn: Zucchini-Cheese Frittata


I found the following delicious recipe in Poopa Dwek‘s Aromas of Aleppo:

Kusa b’Jibn: Zucchini-Cheese Frittata

ZuchCheeFritt Yield: 4-6 servings

Ingredients

  • 2 pounds zucchini or yellow squash chopped (about 5 cups)
  • 1 onion finely chopped
  • 3 tablespoons vegetable oil
  • 6 eggs, beaten
  • 1 pound Muenster cheese, grated
  • 1 teaspoon kosher salt
  • 1 tablespoon butter, cut into 6 pieces

Directions

  1. Preheat oven to 350 F.
  2. In a large skillet saute the squash and onion in the vegetable oil for 8 minutes, or until the squash is crisp-tender.
  3. In a large bowl, combine the eggs, cheese, squash-onion mixture and salt. Stir well
  4. Pour the contents into a 2-quart baking dish. Dot the top of the mixture with butter. Bake, uncovered, for 40 minutes or until lightly browned.

Enjoy, gentle reader. Enjoy!

CS

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Something to Break Today’s Fast With

//

09
May
13

Beer Cheese Soup


With Shavuoth fast approaching what better than a delicious dairy soup? From Pam ReissSoup – A Kosher Collection:

Beer Cheese Soup

BeerSoup

Serves 8

Ingredients

  • 1/2 small yellow onion, peeled and finely chopped
  • 1 small carrot, peeled and finely chopped
  • 2 tbsp olive oil
  • 3 cups beer
  • 1/4 cup all-purpose flour
  • 1 cup 2% milk
  • 1 cup half and half
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb grated cheddar cheese
  • 1 cup, air popped popcorn for garnish

Directions

Use whatever beer you like to drink. Using a lighter beer will make the flavor of the soup subtler  than a dark beer. It’s a rich soup, so go easy!

Over medium low heat, sweat the vegetables in olive oilfor 12 to 15 minutes, until they are wilted but not brown.

Add the beer and bring it to a simmer. Allow the soup to simmer gently for 10 minutes.

In a separate bowl, whisk together the flour, milk and half-and half. Whisk the this mixture, along with the salt and pepper, into the soup and bring the soup back to a simmer. Cook for 3 to 5 minutes, allowing the flour to cook and the soup to thicken.

Using a whisk, add the cheese to the soup slowly, mixing well. Whisk until the cheese is completely incorporated

Serve the soup with popcorn for a garnish.

Enjoy, gentle reader, enjoy!

CS

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07
Mar
13

Paula Shoyer Will be Our Guest This Evening…


shoyerThis evening at 10:00pm (Eastern Time), The Kosher Scene’s Internet Radio Show on BlogTalkRadio.com will host Paula Shoyer. Paula has been our guest before (here) and has always been an audience favorite.

Ms. Shoyer is the author of The Kosher Baker and is coming out with a new pastry book, on holiday baking, due out in August this year. Tonight we will talk about baking on Pessach.

Meanwhile, in case you missed it, why not listen to last week’s broadcast with  Leah Schapira - who’s been our guest before – and Victoria Dweck discuss their new book: Passover Made Easy: Favorite Tripple-Tested Recipes.

Please, listen in tonight at 10:00pm when we will be speaking with Paula Shoyer. We’ll be waiting for you!

CS

03
Feb
13

Chocolate Checkerboard Cookies


Some of my grandkids will be visiting today, I thought these would make a special treat:

Chocolate Checkerboard Cookies

(adapted from Jacqueline Bellefontaine‘s What’s Cooking: Chocolate)

Detail of photo from Page 125

Detail of photo from page 125

Yield: 18

Ingredients

  • 3/4 cup margarine, softened (use butter if you prefer creamier tasting dairy cookies)
  • 6 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract or the grated rind of 1/2 an orange
  • 2 1/2 cups all-purpose flour
  • 1oz dark bittersweet chocolate, melted
  • a little beaten egg white

Directions

  1. Lightly grease a cookie sheet. Beat the margarine and confectioner’s sugar in a mixing bowl until light and fluffy. Beat in the vanilla extract or the grated orange rind.
  2. Gradually beat in the flour to form a soft dough. Use your fingers to incorporate the last of the flour and to bring the dough together.
  3. Divide the dough into 2 equal pieces and beat the melted chocolate into one half. Keeping each half of the dough separate, cover and chill in the refrigerator for 30 minutes.
  4. Roll out each piece of dough to a rectangle about 3″ x 8″ inches long and 1 1/2 inches thick. Brush one piece of dough with a little egg white and place the other piece of dough on top.
  5. Cut the block of dough in half lengthwise and turn over one half. Brush the side of one strip with egg white and butt the other up to it, so that it resembles a checkerboard.
  6. Cut the block into thin slices and place each slice flat on a cookie sheet, allowing enough space to spread a little during baking.
  7. Bake in a preheated oven at 350 F. for about 10 minutes, until just firm. Cool on on the cookie sheet for a few minutes before carefully transferring to a wire rack with a spatula. Cool completely.

Enjoy, gentle reader, enjoy!

CS

15
Jan
13

Chef Ilan Barniv’s Oven Baked Rainbow Trout


[My good friend Ilan Barniv, from Providence RI, presents an easy way to prepare Rainbow Trout. It's a MUST WATCH! CS]

Oven Baked Rainbow Trout

Directions

  1. Season the fish fillet with salt, pepper, fresh lemon juice, fresh thyme and extra virgin olive oil.
  2. I use well oiled stainless steel baking rings to hold the fish together in the oven. Ring measurements: 2-and-3/4 inches diameter x 1-and-1/2 inches height.  The rings are quite expensive, therefore, for home use; an oiled nonstick cupcake baking pan should do the trick.
  3. Bake at 350F for about 12 minutes.
  4. Serving suggestion: Serve the fish over warm wilted Spinach with salt, pepper, and minced garlic

Enjoy, gentle reader, enjoy; I certainly did!!!

CS

08
Jan
13

Chicken Potato Marinara


[As I scoured the web to find delicious and hearty dishes to try, I came across a blog called Craving Haven. Though not a kosher blog - by any means - it has some really nice recipes that can be adapted or left as they are, therefore I will definitely be back again and again. Meanwhile, below is a recipe, I made last evening. CS]

Chicken Potato Marinara

Ingredients

  • 1 lb chicken drumstick
  • 4 pcs large red potatoes, quartered and peeled (optional)
  • 1/2 cup green peas
  • 1 cup homemade marinara sauce *
  • salt and pepper
  • bay seasoning
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/2 cup chopped onion
  • 1 cup water

Directions

  1. In a preheated skillet, pour oil, then add garlic, onion. Cook until garlic is browned and onions, transparent. Add the chicken, cook covered until chicken are cooked. Season with bay seasoning. Cook for 2 minutes more.
  2. Add water, bring to a boil. Add potatoes, and cook until fork tender.
  3. Add the marinara sauce. Simmer for 10 minutes. Season with salt and pepper. Add the green peas. Cook for 10 minutes more or until the chicken are cooked through.

—OXO---OXO---OXO—

* Meaty Marinara Sauce

Ingredients

  • 2 pcs yellow onion, peeled and chopped
  • 4 tbsp olive oil, divided
  • 6 cloves garlic, minced
  • 1 lb ground turkey (You may omit the ground turkey if you prefer just the sauce)
  • 2 tbsp dried herbs (or Italian seasoning)
  • 1/2 cup red wine (optional)
  • 12 cups fresh roma tomatoes, peeled, seeded and quartered
  • salt and pepper
  • old bay seasoning

You may omit the ground turkey if you prefer a parve sauce

Directions

  1. Heat olive oil. Add onions and cook slowly until they caramelize. Add garlic and dried herbs. Cook for 5 minutes.
  2. De-glaze the pan with 1/2 of the red wine and cook for 2 minutes more. Add the tomatoes and their juice, stir to combine. Bring to a simmer and cook low, stirring occasionally for at least two hours, depending on the water content of the tomatoes.
  3. The sauce should be thick with much of the water evaporated to concentrate the flavor. Add salt and pepper to taste.
  4. In a separate skillet, heat remaining oil, add and cook the ground turkey, and cook until brown. Season with salt and pepper and 1/2 tsp of old bay. Cook thoroughly. Mix with marinara sauce and simmer low for an hour. Serve together with your favorite pasta or meat.

Enjoy, gentle reader, enjoy!

CS

06
Jan
13

Thai Chicken Tacos with Cabbage Slaw


[The following recipe comes from Irene Sager's Bamitbach blog. We've posted recipes from her blog before and liked them all. CS]

Thai Chicken Tacos with Cabbage Slaw

Ingredients

  • 1 lime, halved
  • l lb skinless boneless chicken breasts, thighs, or tenders, cut into strips, 1/2″ thick.
  • 1/4 cup fresh cilantro, chopped
  • 1 shallot, sliced
  • 3 cloves garlic minced
  • 2 tsp  soy sauce
  • 1/2 to 1 tsp chili flakes
  • 1/2 to 1 tsp hot sauce
  • 2 tbsp vegetable oil
  • 16 corn tortillas heated

Directions

  1. Juice one half of a lime.  Cut remaining half in wedges and set aside.
  2. In a bowl combine chicken strips, cilantro, shallot, garlic,  lime juice, soy sauce, chili flakes, and hot sauce.  Cover and refrigerate for at least one hour.
  3. In a large skillet cook chicken in hot oil over medium high till cooked, about 1o minutes, stirring occasionally.
  4. To serve, layer 2 tortillas (we used only one) top with chicken and cabbage slaw.
  5. Serve remaining cabbage slaw and lime wedges on side.

Cabbage Slaw

Ingredients

  • 2 cups shredded Napa cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup sliced green onion
  • 1/2 cup sliced radishes
  • 1/4 cup chopped cilantro
  • 1/4 cup coarsely chopped peanuts (sliced or slivered almonds will also work well)
  • 1/4 cup rice vinegar

Directions

  1. In a bowl toss the cabbage, shredded carrot, green onion, radishes, 1/4 cilantro,  and 1/4 cup coarsely chopped peanuts.
  2. Add 1/4 cup rice vinegar and toss.

As expected, Irene posted another great recipe, so… enjoy, gentle reader, enjoy!

CS

03
Jan
13

Slow Roasted Boneless Short Ribs with Romesco Sauce


[Many influential names will tell you that Chef Michael Schwartz, is unique among America's top chef's. As a James Beard Award winner he put Miami's Design Disctrict on the culinary map when he opened Michael's Genuine Food and Drink in 2007. As the dust cover of his Michael's Genuine Food explains:

Michael focuses on sourcing exceptional ingredients and treating them properly - which usually means simply.

His salads quickly become meals, as do his pastas, pizzas, soups or sandwiches. Until he becomes a kosher Chef, I"ll have to take other food writers' words as to his true excellence; meanwhile, however, I have to post this recipe I've adapted from his book. I adapted the recipe below, this past Sunday eve, and it afforded me a glimpse into what makes Michael Schwartz such a great chef. CS]

Slow Roasted Boneless Short Ribs with Romesco Sauce

Detail of a photo by: Ben Fink - on page 149

Detail of a photo by: Ben Fink – on page 149

Serves 4

Ingredients

  • 2 tbsp sweet smoked paprika
  • 2 tbsp ground ginger
  • 2 tbsp chilli powder
  • 2 garlic cloves, minced
  • 1/4 cup canola oil
  • Kosher salt and freshly ground black pepper
  • 6 lb boneless beef short ribs
  • 1 tbsp extra-virgin olive oil, plus more for drizzling
  • 3 cups assorted mixed greens
  • 1 tsp freshly squeezed lemon juice
  • 1/2 cup romesco sauce *
  • 2 tbsp skinned hazelnuts, toasted and chopped **
  • 1 lemon, cut in wedges

Directions

  1. In a small bowl, combine the paprika, ginger, chilli powder, garlic, canola oil, and 1 tbsp each of salt and pepper; stir thoroughly to combine. Rub the spice mixture all over the short ribs to to evenly coat the meat. Transfer the ribs to a large resealable plastic bag and refrigerate for 12 to 24 hours.
  2. Preheat the oven to 300 F. Arrange the short ribs on a wire rack set on top of a baking pan. Bake for 1 !/2 hours, to render the fat. Remove the ribs and the rack, discard the fat, and return the ribs to the pan (without the rack). Cover with foil and bake until tender, about 1 1/2 hours. Allow the ribs to cool to room temperature, then cover and chill completely in the fridge for at least 1 hour.
  3. Preheat a grill pan to medium-high heat. Cut the ribs against the grain into 1-inch strips, reserving the scraps. Drizzle the ribs for 2-3 minutes. on each side, until nicely charred.
  4. In a mixing bowl, toss the salad greens with the oil and lemon juice and season with salt and pepper.
  5. To serve, divide the ribs among 4 platesand arrange a handful of salad greens next to them. Spoon the the romesco sauce over the ribs, sprinkle with the nuts, and garnish with lemon wedges.

—oOo—OoO—oOo—

* Romesco Sauce

Ingredients

  • 1 cup 1/2-inch cubes sourdough bread
  • 1 cup plus 1 tbsp extra-virgin oil
  • 1/2 white onion, thinly sliced (1 cup)
  • Kosher salt and freshly ground black pepper
  • 2 jarred roasted red bell peppers, rinsed
  • 1/4 cup wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoon tomato paste
  • 3 garlic cloves, coarsely chopped
  • 1/4 cup blanched hazelnuts, toasted and chopped **
  • 1/4 cup whole almonds, toasted and chopped **

Directions

  1. Preheat the oven to 350 F. Put the bread cubes on a baking sheet. Bake until lightly toasted, roughly 10 minutes.
  2. Put a skillet over medium heat and coat with 1 tbsp oil. When the oil is hot, add the onion and season with salt and pepper. Cook, stirring, until the onion is caramelized, about 8 minutes. Remove from the heat and set aside to cool to room temperature.
  3. In a food processor, combine the red peppers with the vinegar, lemon juice, tomato paste, and garlic. Process for 10 to 15 seconds until smooth. Add the croutons and the nuts; process for another 10 to 15 seconds until thick. With the processor running, slowly drizzle in the remaining 1 cup oil until incorporated. If the sauce is too thick for your taste, add water, a tablespoon at a time, and pulse a couple of times to combine. Season the sauce with salt and pepper. Refrigerate until ready to use, for up to 3 days. Bring to room temperature before serving.

—oOo—OoO—oOo—OoO—oOo—OoO—oOo—

** Toasting Nuts

Preheat the oven to 350 F. Spread the nuts in a single layer on a rimmed baking sheet. Bake, checking the nuts periodically, until they they are fragrant and lightly toasted. Depending on the type of nut this may take from 8 to 15 minutes. For example: pine nuts toast faster than pecans.

Enjoy, gentle reader, enjoy. I certainly did!

CS

28
Dec
12

Pot Roast


[Reader Leah B. - from Miami - sent in this recipe recently. Being a hard-core carnivore, I tried it and found it worthy to be shared. CS]

Pot Roast

Photo submitted by Leah B. - Nice shot,makes me want to reach into the image and grab a piece!

Photo submitted by Leah B. – Nice shot,makes me want to reach into the image and grab a piece!

Serves 3

Ingredients

  • 5 lb chuck roast
  • Salt and freshly ground black pepper to taste
  • 2 tbsp vegetable oil
  • 1 tbsp margarine
  • 1 onion, diced
  • 2 ribs celery, chopped
  • 2 tbsp flour
  • 3 cloves garlic, minced
  • 1/2 cup red wine
  • 2 tsp tomato paste
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1 1/2 lb (10 to 12) white potatoes
  • 4 carrots, peeled, cut in large chunks
  • 1 lb parsnips, peeled, cut in large chunks
  • 1 tbsp melted margarine
  • 2 tbsp fresh chopped parsley

Directions

  1. Preheat oven to 425 F. season the beef with salt and pepper. Place a Dutch oven on high heat on the stove, add the vegetable oil. When the oil is hot, brown the beef, about 5 minutes per side. Remove the meat to a platter and turn the heat to medium.
  2. Add the margarine, onion, celery, and a pinch of salt. Saute for 4 to 5 minutes, then add the flour. Cook, stirring, 2 minutes, add the garlic, cook for 1 minute. Whisk in the wine scraping to deglaze the browned bits from the bottom of the pot. Add the tomato paste, bring to a boil, and pour in the chicken broth.
  3. Add the bay leaf, thyme, and salt. Bring the liquid to a simmer and put the beef back in the pot. Turn the heat to low and simmer gently for about 45 minutes per pound, or until fork tender. After 2 hours carefully turn the beef over.
  4. Preparing the vegetables: Add the potatoes, carrots, and parsnips to a shallow roasting pan. Drizzle fat from the beef’s braising liquid over the vegetables, along with the melted margarine. Toss the vegetables to coat, and season with salt and pepper. Roast in the oven for 20 minutes. Remove and reserve.
  5. About 30 minutes before the beef is done, add the vegetables to the pot. Continue cooking until the beef  and vegetables are tender. Taste and adjust for salt and pepper. Remove the beef to a platter. Cut into thick slices or simply tear into large chunks, serve with the vegetables and gravy. Top with fresh parsley.

Enjoy, gentle reader, enjoy!

CS

27
Dec
12

Lemon Veal Soup with Mushrooms


It’s that cold time of the year, and what better way to warm up than with some hot and hearty soup?

Lemon Veal Soup with Mushrooms

LemVeSoup2

Serves 4

Ingredients

  • 12 oz boneless veal, cut into 1/2 inch pieces
  • 4 cups chicken stock
  • 1 onion, quartered
  • 2 carrots, thinly sliced
  • 2 garlic cloves, halved
  • 1 pared strip lemon rind
  • 1 bay leaf
  • 1 tbsp margarine
  • 12 oz small button mushrooms, quartered
  • 6 tbsp cornstarch
  • 1/2 cup unflavored MimiCreme
  • freshly grated nutmeg
  • fresh lemon juice, to taste
  • 1 – 2 tbsp chopped fresh parsley salt and pepper

Directions

  1. Put the veal in a large saucepan and add the stock. Bring just to a boil. and skim off any foam that rises to the surface.
  2. Add the onion, carrots, garlic, lemon rind and bay leaf. Season with salt and pepper. reduce the heat and simmer, partially covered, for about 45 minutes, stirring occasionally, until the veal is tender.
  3. Remove the veal and carrots with a slotted spoon and reserve, covered. Strain the stock, into a clean saucepan. Discard the onion, garlic, lemon rind, and bay leaf.
  4. Melt the margarine in a skillet over medium-high heat. Add the mushrooms, season, and cook gently until golden. Reserve with the veal and carrots.
  5. Mix together the cornstarch and MimiCreme. Bring the cooking liquid just to a boil and whisk in the cream mixture. Boil very gently for 2 – 3 minutes, (until it thickens, whisking almost constantly.
  6. Add the reserved meat and vegetables to the soup and simmer over low heat for about 5 minutes, until heated through. Taste and adjust the seasoning, adding nutmeg and a  squeeze  of lemon juice. Stir in the parsley, then ladle into warmed bowls and serve.

Enjoy, gentle reader, enjoy!

CS




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