Archive for the 'meat recipes' Category



13
Aug
12

Stir-Fried Lamb with Garlic and Basil


Every once in a while, I enjoy preparing a dish in my wok; here’s a favorite which I adapted from Ken Hom‘s Quick Wok:

Stir-Fried Lamb with Garlic and Basil

Serves 4

Ingredients

  • 1 pound lean lamb steaks
  • 2 tablespoons peanut oil
  • 6 garlic cloves, peeled  and thinly sliced
  • Salt and freshly ground black pepper, to taste
  • Handful fresh basil leaves
  • Handful fresh coriander sprigs

Marinade

  • 1 tablespoon rice wine
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornflour

Directions

  1. Cut the lamb into thin slices. In a medium-sized bowl, combine the ingredients for the marinade. Add the lamb, mix well and marinade for 20 minutes at room temperature. Drain and discard the marinade.
  2. Heat a wok over high heat until it is very hot. Add the oil. when the oil becomes hot and starts tsmoking slighly add the the lamb and stir-fry for 2 minutes.
  3. Add the garlic, salt and pepper. Continue to stir-fry for another 3 minutes.
  4. Finally toss in the basil and coriander, and continue to stir-fry for 1 more minute or until the herbs have wilted.
  5. Turn onto a warm serving platter and serve at once.

The garlic and basil, the two aromatic ingredients, make this an unusual but delicious dish.

Enjoy, gentle reader, enjoy!

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

30
Jul
12

Sirloin Steak Kabobs with Rosemary-Brushed Potatoes and Red Peppers **


[** While we kept the Lobels’ book original title for this recipe, you will find that we do not use sirloin steak as there is no kosher sirloin. CS]

Now that that the Nine Days are over, we can again eat meat, considering it’s summer what could be better than something made on the grill? We’ve adapted the following recipe from Prime Time – The Lobels’ Guide to Great Grilled Meats.

Club Filet Mignon Kabobs with Rosemary-Brushed Potatoes and Red Peppers

Serves 6

Ingredients

  • 6 small red-skinned potatoes (about 1 pound)
  • Salt to taste
  • 1/2 cup olive oil
  • 2 cloves garlic, crushed
  • 3 tablespoons chopped fresh rosemary
  • Freshly ground black pepper to taste
  • Vegetable oil cooking spray
  • 2 1/2 pounds club filet mignon (not a real filet mignon, or any well marbleized cut) , trimmed and cut into 24 cubes, each about 1 1/2 inches square
  • 3 red bell peppers (about 1 1/2 pounds), cut into 18 chunks
  • Six 12-inch metal skewers

Directions

  1. Put the potatoes in a large saucepan and add enough water to cover by 2 to 3 inches . Lightly salt the water and bring to a boil over high heat. Reduce the heat and simmer briskly for about 15 minutes until the potatoes are just fork tender. Drain and cool to room temperature . Cut into halves so that there are 12 pieces. Handle the potatoes gently to prevent the skin from slipping off.
  2. Combine the olive oil, garlic, and rosemary in a large bow, season to taste with salt and pepper . Add the potatoes and stir gently to coat.
  3. Prepare a charcoal or gas grill. Lightly  spray the grill rack  with vegatable oil cooking spray. The coals should be moderately hot to hot.
  4. Lift the potatoes from the marinade. Transfer the marinade to a small saucepan and heat gently until warm and fragrant. Thread the potatoes, steak, and peppers onto skewers, beginning and ending with a potato and threading 4 pieces of meat and 3 chunks of peppers onto each. Grill for 10 to 12 minutes, turning several times and brushing with the marinade, until medium rare, or until the meal reaches the desired degree of doneness, the potatoes are tender, and the peppers are slightly charred. Serve immediately.

Enjoy, gentle reader, enjoy!

CS

04
Jul
12

Tortilla -Wrapped Round Steak


Another recipe from the Lobel Brothers’ cookbook:

Tortilla-Wrapped Round Steak

Serves 6

Ingredients

  • 1 1/2 pounds skirt steak, trimmed about 1 1/2 inches thick
  • 1 recipe Toasted Cumin Marinade *
  • Vegetable oil cooking spray
  • 1 large white onion, cut about 1/2 inch thick
  • 2 to 3 tablespoons Canola oil
  • Coarsely ground black pepper to taste
  • Twelve 7 inch flour tortillas
  • Chopped tomatoes
  • Chopped pickled jalapeno peppers
  • chopped cilantro or flat- leaf parsley
  • Baja-style tomato salsa * (optional)

Directions

  1. Put the steak in a glass or ceramic dish and add the marinade, turning the steaks several times to coat. Cover and refrigerate for 4 to 8 hours.
  2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coats should be moderately hot to hot.
  3. Lift the steak from the marinade, letting the marinade drip back into the dish. Grill the meat for 8 minutes, brushing several times with the marinade during the first 5 minutesof grilling. (The oil in the marinade may cause flare-ups). Turn and grill for 8 to 10 minutes longer until medium-rare, or until it reaches desired degree of doneness. Let the meat rest for a few minutes.
  4. Place the onion slices near the outside of the grillaway from the most intense heat, brush with oil, and sprinkle with the pepper. Turn once or twice, brushing with more oil, and grill for 8 to 10 minutes, or until the onions are lightly browned and tender. While they cook, wrap the tortillas in foil, place the packet on the outside edge of the grill, and let the tortillas warm while the steak and onions are cooking.
  5. Slice the steak into strips and separate the onions into rings. Arrange the steak, onions, chopped tomatoes, and jalapenos in the tortillas and wrap into a sandwich. Garnish with cilantro and top with salsa, if desired.

* Toasted Cumin Marinade

Makes about 1 1/2 cups

Toasting spices enhances their flavors and this marinade, which combines some of the classic flavors of Asia, is wonderful with chicken, beef, you name it.

Ingredients

  • 1 cup Canola oil
  • 1/2 cup fresh lime or lemon juice
  • 1 teaspoon toasted cumin seeds (see Note)
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped cilantro
  • Salt and freshly ground pepper to taste

Directions

Whisk together all the ingredients in a glass or ceramic bowl until blended. Adjust the seasonings. Use according to the recipe, or cover and refrigerate for as long as 2 days.

Note: To toast the cumin seeds, spread them in a dry skillet and toast them over medium heat, shaking the pan to prevent scorching, for 4 to 5 minutes, or until fragrant. Transfer the seeds to a plate to cool and stop the cooking.

* Baja-Style Tomato Salsa

Makes about 2 cups

This type of salsa, made with fresh with chopped tomatoes, bell peppers, and herbs, is a classic salsa fresca – which means it’s not cooked. Serve this with just about any meat or poultry. We especially like it on burgers.

Ingredients

  • 1 pound tomatoes, chopped
  • 2 yellow or red bell peppers, seeded and chopped
  • 1 cup cooked corn kernels (see Note)
  • 3 scallions, finely chopped
  • 2 jalapeno or Serrano chillies, seeded and chopped
  • 1 large clove garlic, minced
  • 3 tablespoons finely chopped cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon salt, or to taste

Directions

Combine the tomatoes, peppers, corn, scallions, chillies, garlic, cilantro, lime juice, vinegar, and salt in a glass or ceramic bowl and stir gently to mix. Adjust the salt. Let the salsa stand for about an hour to let the flavors blend. Serve or cover and refrigeratefor several hours. Let the salsa come to room temperature before serving.

Note: You can use frozen corn kernels, cooked and cooled. For better flavor, use leftover boiled summer corn, or best yet, grill a few ears over hot coals or roast them in a very hot oven (400 F.) until the huskes blacken, which will take about 15 minutes and require turning several times. Let the corn cool and then slice the kernels from the cobs.

Enjoy, gentle reader, enjoy!!!

CS

04
May
12

Lamb Stew with Sweet Bell Peppers


Last evening I had dinner with some friends, the main dish was absolutely delicious, looked great and its aroma alone was enough to make even the most satiated creature hungry again!  It was superb tasting, by any standard, even if I’m very partial to lamb.

When I asked the lady of the house for the recipe she referred me to a small book titled Mmmm… Casseroles, put out in 2010 by Parragon (under their Love Food imprint) in the UK. I can’t wait to make it myself, meanwhile here’s the recipe:

Lamb Stew with Sweet Bell Peppers

Serves 4

Ingredients

  • 1 pound lean, boneless lamb such as leg of lamb or fillet
  • 1 1/2 tablespoon all -purpose flour
  • 1 tablespoon ground cloves
  • 1 – 1 1/2 tablespoon olive oil
  • 1 white onion sliced
  • 2 – 3 garlic cloves, sliced
  • 1 1/4 cups orange juice
  • 2/3 cup lamb or or chicken stock
  • 1 cinnamon stick, bruised
  • 2 red bell peppers (sweet pointed variety, if available) seeded and sliced into rings
  • 4 tomatoes
  • a few, fresh cilantro sprigs, plus 1 tablespoon to garnish
  • salt and pepper

Directions

  1. Preheat the oven to 375 F.
  2. Trim any fat or gristle from the lamb and cut into thin strips. Mix the flour and cloves together. Toss the lamb in the spiced flour until well coated and reserve any remaining spiced flour
  3. Heat 1 tablespoon of the oil in a heavy bottom skillet and cook the lamb over high heat, stirring frequently, for 3 minutes, or until browned on all sides. Using a slotted spoon, transfer to a casserole.
  4. Add the onion and garlic to the skillet and cook over medium heat, stirring frequently for 3 minutes adding the extra oil if necessary. Sprinkle in the resrved spiced flour and cook, stirring constantly for 2 minutes then remove from the heat. Gradually stir in the orange juice and stock. then return to the heat and bring to a boil stirring.
  5. Pour over the lamb in the casserole, then add the cinnamon stick, bell peppers, tomatoes, and cilantro sprigs and stir well. Cover and cook in the preheated oven for 1 1/2 hours, or until the lamb is tender.
  6. Discard the cinnamon stick and adjust the seasoning adding salt and pepper if needed. Serve immediately, garnished with the chopped cilantro.

Aaah, this makes a perfect dish for a Shabbat dinner…

Enjoy, gentle reader, enjoy!

CS

20
Feb
12

Klops – Meatloaf


While growing up in Uruguay, my Poilishe mother learned to cook Italian to save me from getting beaten up by the neighborhood’s Italian bullies, however, for Shabbos or yomim toivim the fare was almost invariable Eastern European. One dish which I always considered a special treat was klops. I made it last evening and it was delicious! Ah, the memories it brought back…

Klops – Eastern European Meatloaf

Yields: 6 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lb 8 oz fresh ground beef (not lean beef!)
  • 1 carrot, grated
  • 1 cup well packed, fresh white breadcrumbs
  • 2  eggs,  lightly beaten
  • 1 1/2 teaspoon salt
  • 1 tablespoon soy sauce
  • 2/3 cups crushed tomatoes
  • 1/2 teaspoon oregano
  • 3 teaspoons fresh parsley
  • 2 hard boiled eggs
  • 2 tablespoons ketchup

Directions

  1. Heat the oil in a medium frying pan over medium heat. Add the onion and cook for 7 minutes, or until softened and golden, stirring frequently. Add the the garlic and cook for 1 minute. Remove from the heat cool.
  2. Preheat oven to 375 F. Lightly grease a 9″x5″x3″ loaf pan. Put the ground beef into a large mixing bowl and add  the onions, the garlic, the grated carrots, and the bread crumbs. Toss lightly to combine. Add the eggs, salt and pepper to taste, soy sauce, crushed tomatoes, and oregano. Using your hands mix the ingredients together until well blended. do not overwork or the mixture will be to dry. Divide in half.
  3. Pour one half the mixture evenly into the loaf pan, Press half the mixture into bottom of a greased loaf pan. Arrange hard cooked eggs down center of the loaf. Cover completely with remaining meat mixture. Bake for 1 1/4 hours or until the edges start shrinking from the sides. Baste the top occasionally with the fatty juices. About 10 minutes before the end, brush the top with the ketchup to glaze.
  4. Remove to a heatproof surface and leave to rest, tented loosely in aluminum foil for about 12 minutes. Pour off any excess fat that was not absorbed. Cut into thick slices and serve. Or refrigerate and serve cold.

Enjoy, gentle reader, enjoy. I did!

CS

03
Oct
11

The Contests, so Far…


Because of many requests, we’ve extended our contests until October 31st. On the Jack’s Gourmet Contest, we are giving away $100.00 worth of Jack’s Gourmet Kosher sausages plus a Jack’s Gourmet baseball cap.

Jack's Gourmet is giving $100.00 in all 5 varieties of their sausages, plus a Jack's Gourmet baseball cap

What do you have to do to win all these? How about sending us your best recipes using Jack’s Gourmet kosher sausages. The contest runs through October 31st, winner will be chosen by Chef Jack Silberstein and Dr. Alan Bronner (Jack’s Gourmet owners) and will be announced on these pages on Monday November 14. send in your recipes to kosherscene@gmail.com. If you care to accompany your entry with a good photo of the finished dish, we’ll feature it right here on our blog. To get an idea of what we are looking for go here, if you scroll down to the bottom of the page you’ll find some interesting recipes, including two of our own.

So far we’ve received 21 recipes ranging from less than mediocre to delicious and creative. We extended the contest as you, gentle reader, requested; why don’t you send those recipes? Show us your creativity!

As for our other contest, don’t forget to send us in your ideas for avoiding the back to school blues to: kosherscene@gmail.com. Why not send us photos of unusual and interesting lunchboxes?

We will publish the best photos and ideas and pick a winner who will receive:

  • 1 carton of juice boxes
  • 1 dozen assorted fruit roll-ups
  • 1 lunch box

Keep those recipes and ideas coming, gentle reader, get to work!

CS

31
Aug
11

EXTRA, EXTRA! Contest, Contest!!!


Starting today and running until September 20, one of you – gentle readers – will have the chance to win 2 Jack’s Gourmet Variety Packs ($100.00 value)…

and a Jack’s Gourmet cap…

What do you have to do to win all these? How about sending us your best recipes using Jack’s Gourmet. sausages. The contest runs through September 20th, winner will be chosen by Chef Jack Silberstein and Dr. Alan Bronner (Jack’s Gourmet owners) and will be announced on these pages on Monday October 3rd. send in your recipes to kosherscene@gmail.com. If you care to accompany your entry with a good photo of the finished dish, we’ll feature it right here on our blog. To get an idea of what we are looking for go here, if you scroll down to the bottom of the page you’ll find some interesting recipes, including two of our own.

Meanwhile don’t forget to send us in your ideas for avoiding the back to school blues to: kosherscene@gmail.com. Why not send us photos of unusual and interesting lunchboxes.

We will publish the best photos and ideas and pick a winner who will receive:

  • 1 carton of juice boxes
  • 1 dozen assorted fruit roll-ups
  • 1 lunch box

Keep those recipes and ideas coming, gentle reader. get to work!

CS

17
Aug
11

Lamb Soup


I like lamb, it is one of my favorite meats. Whether in a soup or in any other form, if a dish has lamb in it I just have to try it. Whether it’s those superb  Slow Roasted Lamb Chops at Mike’s Bistro or the Lamb Soup at Yummy Grill, SYR and I – hardcore carnivores both – are in total agreement that lamb is in a class of its own, we love it!

Recently, while going over some old papers I found cooking notes by my long departed mother in them the following recipe:

Lamb Soup

Yields 4

Ingredients

  • 5 1/2 ounces lean tender lamb
  • 2 garlic cloves, finely chopped
  • 2 tablespoons soy sauce
  • 5 cups chicken soup
  • 1 tablespoon grated fresh ginger
  • 2 inch piece lemongrass, sliced into very thin rounds
  • 1/4 teaspoon chili paste (I make my own from a recipe I found online, here)
  • 8 cherry tomatoes, quartered
  • 4 scallions, finely sliced
  • 1 3/4 ounces bean sprouts snapped in half
  • 2 tablespoons cilantro leaves
  • 1 tablespoonolive oil.

 Directions
  1. Trim away all the fat from the lamb and slice it thinly. Cut slices into bite sized pieces. Put the meat in a layer on a plate and sprinkle with the garlic and 1 tablespoon soy sauce. Cover it and let marinate for one hour.
  2. In a saucepan bring the chicken stock, ginger, lemongrass, remaining soy sauce and the chili paste. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
  3. When ready to serve the soup, drop the tomatoes, scallions, bean sprouts and cilantro leaves into the stock.
  4. Heat oil in a skillet, add the lamb and marinade. Strir fry the meat until is no longer red and divide among the 4 bowls.
  5. Add the hot soup to each bowl and serve immediately.
Enjoy, gentle reader, enjoy. I did!
CS
16
Aug
11

Boeuf Bourguignon – “One of the Most Delicious Beef Dishes…”


Originating among France’s Burgundy peasantry, this dish was elevated to the status of haute cuisine by none other than the King of Chefs and the Chef of Kings (as the French press and Kaiser Wilhelm II referred to him) – Auguste EscoffierJulia Child in her Mastering the Art of French Cooking, refers to Boeuf Bourguignon as ”certainly one of the most delicious beef dishes concocted by man.”

While looking for a kosher version that might do justice to Ms. Child’s praises, I came across this scrumptious recipe in Lévana Kirschenbaum‘s latest book, The Whole Foods Kosher Kitchen, page 164:

Detail of photo by: Meir Pliskin on page 165 of The Whole Foods Kosher Kitchen

Boeuf Bourguignon

Spend a wonderful evening with a few French classics and some wine to go with dinner! By the way, my bourguignon has been included in Joan Schwartz’s charming book, deceptively innocent, called Meat and Potatoes. My secret ingredient is crème de cassis, the wonderful black currant liqueur.

This dish reheats very well and improves with age, so go ahead and make it a day or two ahead.

  • 4 pounds beef or bison shoulder, cut into 2 inch cubes for stew
  • 6 cups water
  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic, peeled
  • 2 cups dry wine
  • 1/4 cup crème de cassis
  • 2 large tomatoes, diced small
  • 1 tablespoon coarsely ground black pepper
  • 6 bay leaves, or 1 teaspoon ground
  • 4 sprigs fresh thyme, leaves only(or throw in the sprigs in whole, but don’t forget to discard them at the end of cooking)
  •  2 pounds very thin long carrots, peeled (about 20)
  • 20 very small organic potatoes, scrubbed (only organic potatoes are safe with skins on)
  • 2 dozen tiny onions, peeled and left whole (frozen OK: they are already peeled)
On a stove top: Place beef, water, and oil in a heavy, wide-bottom pot. Bring to a boil. Reduce to medium and cook covered for 2 hours. Add the garlic, wine, creme de cassis, tomatoes, pepper, and bay leaves and cook for 30 more minutes. Add thyme, carrots, potatoes, and onions and cook for 30 minutes. The meat should be fork tender, Transfer meat and all vegetables on platter with a slotted spoon. If the liquid left in the pot is too thin, reduce it on a high flame until it is thickened, the consistency of maple syrup. Pour the reduced liquid over the whole dish and serve hot. Will make 8 to 10 servings.
With a Crock-Pot: Layer all the ingredients except the water (no water) in a 6-quart Crock-Pot, in the order they were given. Set the Crock-Pot on low in the morning. It will be ready for dinner (10 to 12 hours total cooking time).
Variation: Try the dish using dark stout beer instead of wine, as my daughter in law Ruthie does.
As you taste this you’ll certainly agree with Julia Child’s assessment. So… enjoy, gentle reader, enjoy!
CS



Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,682 other followers

Calendar of Posts

November 2014
S M T W T F S
« Jul    
 1
2345678
9101112131415
16171819202122
23242526272829
30  

Archives

Visit our friends at the Kosher Wine Society

Noach: Stranded and Branded

Buy the book…

Category Cloud

18 Restaurant baking baking recipe baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Gotham Wines & Liquors Internet Radio Irving Schild Jack's Gourmet Jewish history kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Israeli wine kosher Italian cuisine kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

BlogTopSites


<a href="//www.blogtopsites.com/food-drink/" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//www.blogtopsites.com/v_158881.gif" alt="Food & Drink Blogs" />
<a target="_blank" href="//www.blogtopsites.com" style="font-size:10px;">blog sites


Follow

Get every new post delivered to your Inbox.

Join 7,682 other followers

%d bloggers like this: