Featured Recipes
Chocolate Raspberry Cake
From my friend Audrey 1 cup plus 2 tablespoons cocoa powder 2 cups plus 2 tablespoons sugar 2-3/4 sticks unsalted margarine 1/2 cup raspberry jam 4 eggs 1 cup flour 1 teaspoon vanilla extract 1/4 teaspoon salt Preheat oven to 350. Spray a 9-inch springform pan or 9 x 2-inch round cake pan with non-stick cooking spray. Mix cocoa and sugar together in a mixer. Melt margarine and jam in saucepan over low heat, pour over sugar and cocoa mixture and mix until well combined. Cool 5 minutes, then add one egg at a time and stir until well blended. Add vanilla extract, scrape down side of bowl ...
Pecan Chicken
Ingredients 8 (8-ounce) boneless, skinless chicken breasts, flattened 2 cups pareve vanilla soy milk 4 tablespoons white vinegar 2 cups toasted pecans 1 1/2 cup panko bread crumbs 2/3 cup vegetable oil Kosher salt and freshly ground black pepper Directions In a shallow bowl add the chicken and the soy milk and the vinegar. Cover and marinate for 1 hour in the refrigerator. In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well. Remove marinated chicken breasts from soy milk and shake off excess. Dip chicken in breading mixture, evenly coating both sides. In a ...
Artichoke Pesto
1 (14-ounce) can water-packed artichoke hearts, drained 1 packed cup basil leaves 2 cloves garlic, peeled 1/2 cup reduced-sodium chicken broth, or more as needed 2 tablespoons olive oil In a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil, and salt and pepper to taste. Process until smooth, adding more broth, if necessary, to create a thick sauce. Serve with grilled chicken or pecan chicken.
Chicken Stir-Fry
Ingredients 2 tablespoons dark sesame oil, divided 2 garlic cloves, finely minced 2 pounds chicken breasts, skinless and boneless 1 head broccoli, stems removed 1 dozen mushrooms, sliced 3 carrots, peeled and julienned 1/4 pound green beans, diced 1 head bok choy, chopped 2 to 3 tablespoons teriyaki sauce Directions Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside. Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add ...
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Blog – Le Marais
How to choose the best cuts of meat? An exclusive with Le Marais
I was really beginning to question my sanity. The streets of NYC were covered in snow and frozen slush, and at every curb there were ice-filled puddles that looked like they were at high tide. Yet there I was, leaping over them, …
07
Mar
2010
Mar
2010
07
Mar
2010
Mar
2010
Shabbos
Shabbos Night
Salmon and Onion Mini Pizza
Tarragon Chicken
Coconut Rice with Craisins and Pistachios
Maple Sweet Potatoes with Caramelized Onions
Roasted Root Vegetables
Chocolate Raspberry Cake
Shabbos Day
Citrus Salad
Pecan Chicken
Artichoke Pesto
Savory Challah Kugel
Spicy Cole Slaw
Chili Chocolate-Covered Strawberries
Nutella Swirl Pound Cake
Hidden inside these moist peanut butter muffins is a secret filling-your child’s favorite jelly.
Ingredients
1-3/4 cups all-purpose flour
1/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 large egg
3/4 cup milk or soy milk
1/3 cup butter or margarine, melted
1/2 cup strawberry, raspberry or grape jelly
Instructions
Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.
Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot. Makes 12 muffins.
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