Archive for the 'kosher recipes' Category



27
Jan
12

Homemade Lokshen


Pasta was a staple in our home as I was growing up, whether it was the influence of the Italian neighbors or something my mother learned back in Poland in her mother’s kitchen I’ll never know. The freshly made noodles, in a good old fashioned hot chicken or beef soup, were just the right food for winter days, or she’d just use them for her delicious loskshen mit rozhinkes (raisins) kugel.

Of course you can buy ready made noodles but… they’ll NEVER taste the same!!! This recipe is very simple, easy, to make:

Home Made Lokshen

Yields: 4 servings

Ingredients

  • 2 1/2 cups all purpose flour, plus extra for dusting
  • 1/2 cup salt, plus extra for cooking
  • 2-3 eggs, beaten

Directions

  1. Put the flour and salt into a food processor, with the machine running add two-thirds of the beaten eggs. If the dough is too firm, add more egg, slowly and process again until a soft dough forms (the dough should be flexible, not sticky). Turn it onto a floured surface and need for about 12 minutes, or until smooth and elastic. Cover it with an inverted bowl for about 30 minutes.
  2. Cut the dough in half. Starting with one of the halves, roll out – on a lightly floured work surface – as thinly as possible into a 14 inch square. Transfer to a large floured baking sheet and repeat all the steps with the second piece of dough. Leave to dry for 25 minutes.
  3. When the dough surface looks dry, fold the dough loosely in half then in half again and repeat until you have a loosely folded strip of dough about 2 inches wide.. With a sharp knife, slice crosswise, straight down on one movement without dragging the knife into 1/8 to 1/2 inch wide.
  4. Unroll the noodles, gently shaking to separate. Leave to rest for 1 minute. If not using immediately, hang the noodles over a wooden rack to dry.
  5. Bring a large pot of salted water to a boil. Add all the noodles at once, cover and return to a boil. Cook for 2 minutes for the wider noodles slighly less for the thinner ones. As soon as the noodles rise to the surface they are cooked. Drain into a colander and serve in soup, toss with butter and cheese, or refresh under cold water to use in other recipes.

Enjoy, gentle reader, enjoy!

CS

23
Dec
11

Chicken in Riesling


Having tried this recipe I felt we’d be doing our readers a disservice if we didn’t post it here. What a treat this is! Looks good, tastes good, and the preparations includes a dramatic phoenix moment..

Adapted from Mmmm… Casseroles:

Chicken in Riesling

Serves 4-6

  • 2 lbs all-purpose flour
  • 1 chicken, weighing 3lb 8oz cut into eight pieces 0r 8 chicken thighs
  • 4 tbsp unsalted margarine
  • 1 tbsp sunflower oil
  • 4 shallots, finely chopped
  • 12 mushrooms sliced
  • 2 tbsp brandy
  • 2 cups Riesling Wine
  • 1 cup of MimicCreme
  • salt and pepper
  • 1 chopped fresh flat leaf parsley, to serve
  1. Season the flour with salt and pepper to taste and taste the chicken pieces in it to coat. Shake off any excess
  2. Melt half the margarine with the oil in a large flameproof casserole over medium-high heat. Add the chicken pieces, in batches and cook, turning frequently, until browned all over. Remove from the casserole and set aside.
  3. Pour off all the fat and wipe the casseroles clean with paper towels. Melt the remaining margarine in the casserole, add the shallots and mushrooms, and sauté, stirring constantly for 3 minutes. Return the chicken to the casserole and remove from the heat.
  4. Warm the brandy in a small saucepan, ignite and pour it over the chicken to flambé. When the flame dies down, return to the heat, pour in the wine and bring to a boil. Reduce the heat, cover and simmer for 40-45 minutes, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. Transfer the chiocken to a serving platter and keep warm.
  5. Skim the fat from the surface of the cooking liquid. Stir in the MimicCreme, then bring to a boil and reduce by half. Season to taste with salt and pepper. Spoon the sauce over the chicken pieces and sprinkle with parsley. Serve while hot.

Enjoy, gentle reader, enjoy!

A gutten Shabbos, Shabat shalom umevorach!

CS

21
Dec
11

Soup – A Kosher Collection


Soup is the perfect winter comfort food, warming us after a cold walk or simply enjoyed… because. In all its myriad incarnations, and ingredient variations a good soup warms the heart and soul as it satisfies the palate.

As Ms. Reiss puts it in her Introduction to Soup – A Kosher Collection

I'll be coming back to it again and again

Nothing beats a hot bowl of aromatic homemade soup on a cold winter day. It’s a great starter to a meal. It can be elegant or rustic, simple or extravagant, a light beginning or a filling main course. Most often it’s even better reheated the day after you make it…

[..]A simmering soup can fill a house with wonderful, inviting aromas. It can invoke memories of childhood dinners, surrounded by family, which none of us seem to have time for anymore.

From Parve/Vegetarian Soups like Everything But the Kitchen Sink, or Beet Borsht to Dairy Soups like Baba’s Break the Fast Soup, or Beer Cheese Soup; from Fish Soups like Saffron & Garlic Fish Soup, Soupe de Poisson au Provence to Meat Soups like Za’atar Chicken Soup, or Lamb & Fruit Soup, from Fruit and Dessert Soups like Pear Soup with Feta, Pecans & Balsamic Reduction or Chocolate Soup to Accompaniments like Matzo Balls with Fresh Herbs, or Parmesan Croutons this cookbook has it all. Every recipe shows its nutritional values which is great for any weight conscious foodie. With over 150 soup recipes and 6 accompaniments, this is the perfect book for the perfect comfort food! First published in 2004, it is now in its second edition with over 20 new recipes. Pam Reiss is constantly improving her work making it bigger and better.

It was hard to choose which recipe to feature here, but I settled on a dessert soup. I will make it this Shabbat:

Just looking at the photo makes my mouth water. Photo, from the book, by: Chris Freeland

Chocolate Soup

This creamy soup makes a great dessert. Serve it with a little fresh-whipped cream and some sliced strawberries, or use it as a cold chocolate fondue. Guests will be surprised when you serve this one!

  •  6 tablespoons granulated sugar
  • 3 egg yolks
  • 2 cups half-and-half
  • 2 cups 2% milk
  • pinch of salt
  • 2 cups semisweet chocolate chips
  • 3 tablespoons unsweetened cocoa powder

In a mixing bowl, wisk together the granulated sugar and the egg yolks until frothy and butter colored.

Using a double-boiler (or place about 2 inches of water in a saucepan, bring to a light simmer and place a metal bowl over it), heat the half-and-half, milk, salt, chocolate and cocoa powder until all of the chocolate is melted and the mixture has warmed through.

Slowly add some of the hot chocolate mixture, about 1/2 cup, into the egg/granulated sugar mixture, whisking as you pour it, so that the hot liquid is incorporated right away and the eggs don’t scramble. Slowly poutr this mixture back into the hot chocolate, whisking as you pour. Continue to heat the soup until it has thickened slightly, 3 to 5 minutes, whisking continuously. When you dip a wooden spoon into the soup, then drag a a fingertip through the coating on the spoon, the line should remain clean.

Transfer the soup to a bowl or container, cover with waxed paper and refrigerate at least 4 hours, or until the soup is completely chilled.

We’ve reviewed Pam Reiss‘ Passover – A Kosher Collection on these pages before, at the time I wrote, the lady can cook!!! The current book strongly reinforces that notion.

Enjoy, gentle reader, enjoy!

CS

31
Oct
11

Recipes We’ve Enjoyed During the Holy Days – Part 1


I cooked up a storm this season since we’ve had lots of guests at meals meal during the Holy Days. These can, however, be made and enjoyed at any time and they’ll be perfect no matter what the occasion!

Let me start with an appetizer that went over very well:

Sesame Chicken Toasts

Serves 12

Photo from: Simply Southern - With a Dash of Kosher Soul

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 boneless skinless chicken breast half
  • 1 egg, beaten
  • 3 green onions, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chopped cilantro
  • 1/4 cup chicken broth
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 12-15 slices white sandwich bread, crust removed and cut into 8 triangles
  • 1/2 cup sesame seeds
  • Vegetable oil

Directions

  1. Process chicken in food processor until finely chopped. Add egg, green onion, garlic, cilantro, broth, pepper, and salt. Pulse a few times to mix well.
  2. Scatter sesame seeds onto a plate. Sread a thick layer of chicken mixture over bread pieces. Press spread side into seeds making an even covering.
  3. Heat 1/2 oil in a skillet until hot. Quickly fry triangles for 2-3 minutes on both sides. turning once until golden browned. Drain toasts on paper towels.

Toast may be prepared in advance. Store in refrigerator for 3 days or frozen up to a month. Thaw overninght in refrigerator. Reheat in hot oven for 5 minutes.

Roasted Summer Vegetables

(Adapted from The Big Book of One Pot)

Serves 4

Photo from: The Big Book of One Pot

Ingredients

  • 2 tablespoons olive oil
  • 1 fennel bulb, cut into wedges
  • 2 red onions, cut into wedges
  • 2 beefsteak tomatoes, cut into wedges
  • 1 eggplant, thickly sliced
  • 2 zucchini, thickly sliced
  • 1 yellow bell pepper, seeded and cut into chunks
  • 1 red bell pepper, seeded and cut into chunks
  • 1 orange bell pepper, seeded and cut into chunks
  • 4 garlic cloves
  • 4 fresh rosemary sprigs
  • ground black pepper
  • crusty bread, to serve

Directions

  1. Brush an ovenproof dish with a little oil. Arrange the fennel, onions, tomatoes, eggplant, zucchini and bell peppers in the dish and tuck the garlic cloves and rosemary sprigs among them.Drizzle with the remaining oil and season to taste with pepper.
  2. Roast the vegetables in a preheated oven at 400 F, for 10 minutes. Turn the vegetables over, return the dish to the oven and roast for another 10-15 minutes or until the vegetables are tender and beginning to turn golden brown.
  3. Serve the vegetables straight from the dish or transfer to a warm serving platter. Serve immediately, with crusty bread to soak up the juices.

(Adapted from: The Big Book of One Pot. When I made this dish I tripled it, as we had 11 people at the particular meal).

My guests were very pleased with the above dishes, I hope you will enjoy as well.

SYR

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

28
Sep
11

Yom Tov Recipes – Cranberry Apricot Bread Pudding


Last year we had a few posts with recipes for this time of the year:

Orange Honey Cake

Yom Tov Recipes – Carrot Kugel

Yom Tov Recipes – From Prime Grill’s Chef David Kolotkin

Yom Tov Recipes – Rib Roast

Yom Tov Recipes – Personal Honeyed Chocolate Lava Cake

This year we feature yom tov recipes again and we’ll start this year’s series with one of  Chef Lévana Kirschenbaum‘s dishes, from her new book The Whole Foods Kosher Kitchen.

Photo by: Meir Pliskin

Cranberry Apricot Bread Pudding

I often whip up this treat after a party, when I look to recycle my leftover bread. Attention gluten- free diners: This is for you too!

Any bread will do as long as it is not too crusty (in other words, don’t use baguette or ciabatta!). You will love the kick and the bold ruby-colored specks the cranberries add. Nothing to it: All aboard-one step and you’re done! Individual desserts: Pour into greased muffin molds and reduce the baking time to about 45 minutes.

Sometimes cranberries can be hard to find, like in this Rosh Hashanah holiday season, so I am making the pudding with apples, which is every bit as delicious. I have included the apple variation, every bit as delicious and as pretty.

  • 3 cups milk or dairy-free milk, low-fat OK
  • 4 eggs
  • 2 cups all-fruit apricot preserves
  • ½ cup sugar
  • 1/2 cup oil
  • 2 tablespoons orange flower water  (settle for 2 tablespoons orange zest)
  • 3 tablespoons apricot brandy or rum
  • 3 cups fresh or frozen cranberries, coarsely chopped (food processor)

Preheat the oven to 375°F. Mix all ingredients except cranberries by hand in a bowl, breaking up the bread and preserves as you go. Fold in the cranberries. Pour the batter into a greased 9-by-13-inch pan, or a greased 10-inch round pan. Bake for about 1 hour, or a little longer, until the pudding looks nice and puffy, and the center is firm. Serve warm or at room temperature, alone or with caramel sauce (recipe follows), and a scoop of sorbet or vanilla ice cream. Makes a dozen servings.

variation: Apple Bread Pudding GFA

Skip the cranberries and the orange flower water, reduce the milk to 2 cups. Add 4 Granny Smith (green) apples, unpeeled and coarsely grated and 2 tablespoons ciinamon. Proceed just as above.

Caramel Sauce

Another glowing example of a treat known as dairy that doesn’t in the least suffer from a dairy-free adaptation, au contraire! (Go ahead and multiply the recipe if you would like-it keeps very well.)

  • 1 cup Sucanat
  • ½ cup agave syrup
  • ⅓ cup water
  • ¾ cup dairy-free milk, low-fat OK
  • ⅓ cup soy or rice milk powder
  • 3 tablespoons brandy or rum
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt

Bring the Sucanat, agave, and water to boil in a small saucepan, stirring. When it comes to a boil, stop stirring and cook until thick and a deep amber color, 2 to 3 minutes. Whisk the remaining ingredients in a small bowl until perfectly smooth, then carefully add to the saucepan (to avoid splattering). Cook another 3 minutes on a medium flame, whisking. Makes about 2½ cups. Store refrigerated in a glass jar.

Enjoy, gentle reader, enjoy!

CS

16
Sep
11

A Conversation with Geila Hocherman


Last evening on the The Kosher Scene at 8:00pm (Eastern Time), I had the privilege of talking to cookbook author and Cordon Bleu trained Chef Geila Hocherman. Her book, Kosher Revolution is coming out on the 23rd of this month, but can already be pre-ordered on Amazon.com. Having examined an advance copy I can testify that not only is the photography a delight for the eyes, but the quality of the recipes will make even the most casual observer’s mouth water.

Having met Ms Hocherman on previous occasions, having heard her talk about food and life and general, her passion for those subjects is obvious. If you look at her picture on the right, taken from her book,  her joie de vivre, her love for her work is all too apparent. In real life she comes across just as lively and vivacious as in the photo, with an infectious joy and dedication to everything she does.

Next week we will post our review of her book including one of her recipes with a beautiful accompanying photo. Meanwhile, you can listen to our archived interview from last eve with Chef Geila here and our Wednesday interview with David Mintz, here.

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

25
Aug
11

Cioppino


This past Monday eve, SYR and I attended Lévana‘s Dinner and a Show: Light Italian Feast. As usual it was enjoyable, educational and absolutely DELICIOUS! Certainly one of the best cooking classes I’ve ever attended.

We especially liked the Cioppino and Lévana graciously allowed us to post her recipe:

Cioppino

Ingredients

  • 1/3 cup olive oil
  • 6 cloves garlic
  • 4 ribs celery, peeled
  • 2 red peppers
  • 1 large onion, quartered
  • 1 fennel bulb, quartered, centers removed, sliced-thin
  • 3 leeks, darkest parts removed
  • 1 large can (28 oz.) crushed tomatoes
  • 2 cups dry white wine
  • 6 cups water
  • 6 bay leaves, or 1 teaspoon ground
  • 2 good pinches saffron
  • 2 tablespoons paprika
  • 1 tablespoon anise and fennel seeds
  • Good pinch cloves
  • Good pinch red pepper flakes
  • 2 2-ounce can anchovies, drained and rinsed
  • 1 side salmon (about 3 pounds), cut in large cubes
  • 1 pound flaked mock crab
  • 1 large bunch flat parsley, minced

Directions

Heat the oil in a heavy wide bottom pot. In a food processor coarsely grind the garlic, celery, pepper and onion. Add the ground mixture to the pot, with the leeks, and sautè until translucent. Reduce to medium and cook for 30 minutes. Add the fish and parsley and cook just 5 more minutes. Ladle into soup bowls, and serve with good toasted bread or croutons.

Though it took me more 60 years to even taste fish, I can assure you (as does, SYR) that these was an incredibly tasty soup with a rich array of subtle flavors. Considering the ingredients… I can actually say…. it’s good for you, as well!

Enjoy, gentle reader, enjoy!

CS

23
Aug
11

Coffee Liqueur


Making your own infused liqueurs is not only simple, it produces delicious results and the combinations are only limited by your imagination. One of my favorites is Coffee Liqueur, which I use as an ingredient for various recipes and drinks. Coffee Liqueur, according to legend, was first made somewhere in the Caribbean during 17th century when someone accidentally spilled rum into their coffee… Hopefully it was not at breakfast time!

Coffee Liqueur

Ingredients

  • 750 ml of either: vodka, rum, brandy, or cognac
  • 1 cup instant coffee powder
  • 2 1/4 cups maple syrup
Directions
  1. Decant the 750ml of liquor into a 2 quart glass container, with a tight fitting lid.
  2. Add the coffee powder to the container and stir to combine. Allow for infusion while keeping the container away from sunlight in a cool place for a month; shake it three times a week.
  3. When the intensity of flavor meets your taste. strain liqueur through a coffee filter into a bowl. Discard any solids.
  4. Add the maple syrup to taste.
  5. Pour the liqueur into a bottle. Age for one month away from light and heat.
Adding two teaspoons of vanilla extract with the coffee powder will smooth out the flavor.
I recently found this easy recipe for a delicious barbeque sauce made with Coffee Liqueur on Food.com

Photo from: handyrecipes.com

Coffee Liqueur Barbecue Sauce

Ingredients

  • 1 tablespoon canola oil
  • 3 tablespoons minced garlic
  • 1 cup mashed banana
  • 1 tablespoon grated horseradish
  • 1 cup orange blossom honey
  • 1 cup aged balsamic vinegar
  • 1/4 cup soy sauce
  • 6 ounces espresso (4 shots)
  • 1/2 cup coffee liqueur

Directions

  1. In a medium saucepan over medium heat cook garlic for 2 minutes, stirring constantly.
  2. Add remaining ingredients.
  3. Bring to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
  4. Remove from heat and cool for 30 minutes.
  5. Pour into a blender and puree to smooth.

I sometimes add a 1/4 teaspoon of dried crushed red pepper to add some extra flavor

I’ve been making the coffee liqueur for a number of years and find that it’s every bit as good as the major brands (which are getting harder to find kosher). I tried the barbeque sauce a few times with chicken, this summer, and found it absolutely delectable.

Enjoy, gentle reader, enjoy!

CS




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