Gourmet Kosher Cooking
5 pounds short ribs or flanken
2 onions, chopped
2 carrots, chopped
2 tablespoons tomato paste
2 cups red wine
2 tablespoons balsamic vinegar
2 cups beef broth
2 bay leaves
Place all ingredients in a crock pot before Shabbos. Turn on low.
Wine suggestion: Ramon Cordova Crianza from OnlineKosherWine.com
1 pound green beans, trimmed and cut in half
½ cup chopped cilantro
2 cups cooked couscous
2 teaspoons minced garlic
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 teaspoon pepper
¼ cup toasted pine nuts
Prepare couscous according to package directions so that you have two cups. Blanch green beans in boiling water until crisp tender – 5 minutes at the most. Whisk together dressing ingredients and toss with couscous and green beans. Top with toasted pine nuts.
1 (10 ounce) package extra-wide egg noodles, cooked and drained
4 eggs
½ cup sugar
½ cup oil
1 teaspoon cinnamon
1 cup applesauce
Preheat oven to 350 degrees. Mix all ingredients together and pour into a 9 x 13-inch pan. Bake for about 45 minutes. Serve warm or at room temperature.
¾ cup (1-1/2 sticks) margarine, softened
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla
2 cups flour
¼ teaspoon baking powder
12 maraschino cherries, finely chopped
¼ cup toasted walnuts, finely chopped
¼ cup semisweet chocolate chips, melted
Preheat oven to 375 degrees. Cream together margarine and sugar. Add egg yolks and vanilla and beat until well blended. On low speed, add flour and baking powder and mix until just combined. Divide dough into thirds. Mix 1/3 dough with the maraschino cherries. Mix another third with the walnuts and the last third with the melted chocolate. Refrigerate for about 10 minutes. Divide each piece of dough in half and roll into 10 to 12-inch rope. Place all 3 colors of dough side by side and press together. Refrigerate another 10 minutes, then roll dough into a rectangle. Cut crosswise into cookies and place on parchment or silpat-lined baking sheet (to purchase silpat mats please go to our shop). Repeat with remaining dough and refrigerate for yet another 10 minutes. Bake for 13 minutes. Cook 5 minutes on cookie sheets; then transfer to wire rack to cool completely.
Harvest Vegetable Soup
Skirt Steak with Morels, and Tarragon Marsala Sauce
Roasted Potatoes with Pesto
Green Beans and Walnuts with Lemon Vinaigrette
Chocolate Peanut Butter Cups
Grilled Tuna Skewers with Asian Dipping Sauce
Easy Soft Pastrami
Black Bean Corn Salsa Salad
Apple Pear Crumble
3 potatoes, scrubbed, cut into chunks
3 carrots, peeled, sliced into thick wheels
6 celery stalks, washed, cut into 1-inch pieces (including leaves)
1 white turnip, scrubbed, cut into quarters
2 parsnip roots, scrubbed, sliced into chunks
1 large yellow onion, peeled, cut into eights
6 garlic cloves, peeled, coarsely chopped
1 leek, washed, trimmed, cut into 1-inch pieces
½ cup chopped parsley (including stems)
1 tablespoon vegetable oil
1 tablespoon salt
1 teaspoon ground pepper
1 teaspoon oregano
4 bay leaves
1 cube vegetable bouillon
2 cups chicken or beef stock or broth (optional)
8 cups water (6 cups with stock)
Heat oil, salt and oregano in a 4-quart stock pot. When oil is hot add onion, garlic, parsley, peppercorns and bay leaves. Lower heat and simmer until soft.
Dissolve bouillon in 1 cup hot water and slowly add to oil. Increase heat and slowly add stock and/or water to mixture. Just before it begins boiling, add potatoes, carrots, parsnip and turnip. Bring to boil briefly, then lower heat and simmer covered about 30 minutes.
Add celery and leek and simmer covered another 30 minutes.
30 small red potatoes, washed and cut in half
¼ cup pesto sauce (recipe below)
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Toss potatoes with the pesto sauce. Roast for 1 hour and 15 minutes or until crispy but soft in the center.
Pesto Sauce:
1 – 2 cup fresh basil leaves
4 garlic cloves, minced
1 cup Gefen olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
¼ cup pine nuts, toasted
Blend all ingredients together until smooth. Use ¼ cup for potatoes. Freeze the rest for future use.
1 lemon
1 teaspoon Dijon mustard
½ cup walnut oil or olive oil
2 tablespoons minced shallot
1½ pounds green beans, trimmed
²/3 cup walnuts, toasted, coarsely chopped
Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons, transfer to small bowl. Whisk in mustard, than oil and shallot. Season with salt and pepper.
Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain, pat dry.
Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing : toss to coat. Season salad to taste with salt and pepper and serve. Serve warm on room temperature.
4 tuna steaks, 8 ounces each, cut in 1-inch pieces
16 -20 mini wooden skewers, soaked in water for 30 minutes
1 cup Sesame Ginger Salad Dressing (Ken’s) or other brand (other Asian salad dressing is an appropriate substitute)
½ cup sesame seeds
¼ cup black sesame seeds
Marinate tuna in salad dressing for 30 minutes. Mix sesame seeds together. Coat fish in sesame seeds on all sides. . Place two pieces of tuna on each skewer. Heat grill pan. Spray with non-stick cooking spray. Grill tuna for about 2 minutes each side or until seared on the outside and still rare on the inside. Serve with Asian Dipping Sauce.
Asian Dipping Sauce:
1/3 cup low sodium soy sauce
3 tablespoons lemon juice
2 teaspoons sugar
1 teaspoon fresh minced garlic
1 teaspoon grated fresh ginger
1 teaspoon hoisin sauce
¼ teaspoon hot chili garlic sauce
2 scallions, chopped
Mix all ingredients together. Top with chopped scallions.
Wine suggestion: Carmel Vineyard Emerald Riesling/Chenin Blanc from OnlineKosherWine.com
2 pounds Pastrami in a whole piece from the deli counter (a chunk of cooked pastrami)
Water
Assorted mustards, whole grain, honey mustard, Dijon
Aluminum Foil
Wrap pastrami in aluminum foil. Prepare a blech for Shabbos or a warming tray. Fill a stockpot or a 3-quart pot with about 10 cups of water (about as much as you would fill a pot if you were making pasta). Bring the water to a boil. Add the pastrami and turn off the heat. Cover the pot and place it on the warming tray or on the blech. Leave the pot covered and undisturbed until ready to serve. Remove the pot and carefully take out the pastrami. Dispose of the aluminum foil. Slice and serve with an assortment of mustards for dipping.
Wine suggestion: Altoona Hills Shiraz from OnlineKosherWine.com
1 can (15 ounce) black beans, drained
1 can corn kernels, or two fresh pieces of corn, cooked, and cut off the cob
2 small cucumbers (Persian), chopped
¼ cup chopped red onion
¼ – ½ cup chopped cilantro
½ chopped red pepper
1 avocado chopped
½ chopped jicama (optional)
4 tablespoons prepared salsa (mild to medium)
2 tablespoons lime juice
2 tablespoons Gefen olive oil
Salt and pepper to taste
Mix all ingredients together. Adjust seasonings to taste. Chill and serve 3 hours later. This salad should be prepared and served the same day as it gets a little soggy the next day.
7 apples (granny smith), peeled and sliced
7 pears, peeled and sliced
12 tablespoons sugar
2 tablespoons flour
1 cup flour
1 cup oatmeal
1 cup chopped walnuts
6 tablespoons packed light brown sugar
1 teaspoon cinnamon
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted margarine, melted
Pareve whipped cream or ice cream
Preheat oven to 350. Toss apples and pears with 6 tablespoons sugar. Add 2 tablespoons flour. Pour fruit mixture into extra large and deep pie plate or 13 x 9 in baking dish.
Mix 1 cup flour, oatmeal, brown sugar, 6 tablespoons white sugar, cinnamon, nuts and salt in a bowl. Gradually add cooled melted margarine, mixing with fork until small clumps form. Sprinkle streusel over fruit.
Bake until top is crisp and golden and filling bubbles, about 45 minutes. Put something under while baking; sometimes it drips and will make a mess without something to catch the liquid. Serve with whipped cream or ice cream.
Wine suggestion: Barkan Muscat Caneli from OnlineKosherWine.com
4 teaspoons yeast
4 cups warm water
2 cups sugar
1-1/2 cups oil
1-1/2 tablespoons salt
3 eggs
1 (5 pound) bag bread flour
In a large bowl, place yeast, warm water and sugar. Allow to proof – 5 to 10 minutes. Whisk in oil, salt and eggs. Add flour, 3 to 4 cups at a time, stirring until smooth. When it becomes too difficult to stir with a spoon, begin to knead with your hands, slowly adding flour, until dough is smooth and elastic. Drizzle with oil and coat all around. Cover with a damp cloth and let rise for 2 hours. Punch down, shape into loaves and place in greased baking pans (try the challah pans in our store) or on baking sheets. Cover again and allow to rise 1 more hour. Preheat oven to 350 degrees. If desired, sprinkle sugar on tops. Bake for 30 to 40 minutes until golden and challah sounds hollow when tapped. Remove from pans immediately and cool on wire racks.
½ cup margarine
½ cup flour
1 onion, diced
1 green pepper, chopped
1 red pepper, chopped
2 teaspoons minced garlic
10 cups chicken stock
2 pounds boneless, skinless chicken breast, cut into small pieces
2 pounds smoked sausage (Kielbasa if you can find)
1 cup rice
1 (28 ounce) can diced tomatoes
2 tablespoons Worcestershire sauce (the fish-free brand)
1 teaspoon Tabasco
½ teaspoon pepper
1 bay leaf
In a large stock pot, melt margarine and whisk in flour until smooth. Stir in onion, peppers and garlic and cook for about 5 minutes. Add all remaining ingredients and bring to a boil. Reduce heat and simmer for 30 to 45 minutes.
2 pounds ground beef
2 eggs
1 cup bread crumbs or matzah meal,
½ cup non-dairy creamer
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon pepper
12 minute steaks
2 tablespoons oil
4 cups marinara sauce
Preheat oven to 350 degrees. Combine ground beef, eggs, bread crumbs or matzah meal and spices. Mix well and shape into twelve 3 inch rolls. Wrap each minute steak around the ground beef role and secure with toothpicks. Heat the oil in a large skillet and brown the roll-ups – 3 to 5 minutes. Spread 2 cups of sauce along bottom of 9 x 13-inch pan. Place roll-ups in pan and pour remaining sauce over. Cover and bake for 1 hour.
1-1/2 pounds red potatoes, scrubbed and cut into chunks
6 carrots, peeled and cut into chunks
4 parsnips, peeled and cut into chunks
2 turnips, peeled and cut into chunks
2 red onions, cut into chunks
8 whole garlic cloves
4 tablespoons margarine, melted
4 tablespoons olive oil
2 teaspoons kosher salt
½ teaspoon pepper
Preheat oven to 425 degrees. Spread vegetables out in a single layer in a roasting pan. Combine margarine and oil and drizzle over vegetables. Sprinkle with salt and pepper. Bake, uncovered, for 1 hour, stirring and flipping vegetables over every 15 minutes.
1 (19.95 ounce) package brownie mix (I used the Duncan Hines Family-Style Chewy Fudge)
½ cup vegetable oil
¼ cup water
2 eggs
3 cups coarsely crushed cream-filled chocolate sandwich cookies (pareve – try Gefen or Bloom’s)
Preheat oven to 350 degrees. Mix together the brownie mix, oil, water and eggs. Stir in 1-1/2 cups cookie crumbs. Grease bottom only of 9 x 13-inch baking pan and pour in batter. Bake for 30 minutes. Cool on wire rack. When completely cool, frost with cream cheese frosting and sprinkle remaining crushed cookies on top. Keep refrigerated.
Tofutti Cream Cheese Frosting:
1 (8 ounce) package tofuffi cream cheese
¼ cup margarine, softened
1 teaspoon vanilla
2-1/4 cups powdered sugar
Combine all ingredients in mixing bowl and beat until fluffy.
By now, many of you have probably made this salad from The Kosher Palette cookbook but it’s just so good I couldn’t leave it out. Nor could I resist a few small adjustments…
1/3 cup oil
1/3 cup red wine vinegar
¼ cup sugar
3 tablespoons ketchup
1 head romaine, cut or torn into bite-sized pieces
1 bunch spinach, cut or torn into bite-sized pieces
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
2 avocadoes, chopped
½ cup toasted slivered almonds
½ cup toasted pine nuts
1 (6 ounce) bag Terra chips, crushed
Combine oil, vinegar, sugar and ketchup in a sealed container and shake well. Mix together all remaining ingredients and toss with dressing. Serve immediately.
1 (5 pound) corned beef
1 (16 ounce) can or jar sauerkraut, drained
½ red cabbage, chopped
1 (12 ounce) bottle beer
1 onion, cut in 1/8th’s
8 small potatoes, peeled and cut into chunks
2 teaspoons minced garlic
4 tablespoons Dijon mustard
4 carrots, chopped
4 stalks celery, chopped
¼ cup tomato paste
1 tablespoon paprika
2 teaspoons caraway seeds, if desired
Place all ingredients in a crock pot. Add water to cover. Turn on low.
1 (approx. 30 ounce) can sliced peaches, drained well
½ cup oil
1 cup sugar
2 eggs
¾ cup flour
½ teaspoon cinnamon
½ cup corn flakes crumbs mixed with 2 teaspoons sugar and ¼ teaspoon cinnamon
Preheat oven to 375 degrees. Mix together all ingredients except the corn flakes crumbs. Pour into a 9 x 13-inch baking pan. Sprinkle crumb mixture on top. Bake for 45 minutes.
Easy
1 pound green beans
2 teaspoons sesame oil
2 teaspoons sesame seeds
2 teaspoons balsamic vinegar (I like the Bartenura)
2 teaspoons sugar
2 teaspoons soy sauce
Preheat oven to 425 degrees. Mix beans with oil and sesame seeds. Spread out in a baking sheet with sides and roast for about 15 minutes. Mix together the balsamic vinegar, sugar and soy sauce. Drizzle over green beans.
2 English cucumbers, diced
1/2 cup seasoned rice vinegar
2 jalapenos, diced
¼ cup chopped salted peanuts
Mix all ingredients and serve.
1-1/2 cups shortening
2 cups sugar
2 eggs
½ cup molasses
4-1/2 cups flour
4 teaspoons ginger
2 teaspoons baking soda
1-1/2 teaspoons cinnamon
1 teaspoon cloves
¾ cup sugar
Preheat oven to 350 degrees. Beat together shortening and sugar until fluffy. Beat in eggs and molasses. Add dry ingredients except remaining ¾ cup sugar and mix in on low speed. Shape dough into 2-inch balls and roll in the sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 12 to 14 minutes. Let stand for 2 minutes; then transfer to wire rack to cool.
Champignon en Croûte by Chef Shaya
Tandoori-Style Cornish Hens with Tasty Tomato Sauce
Cumin Spiced Corn
Twice-Baked Potatoes
Individual Chocolate Caramel Trifle Parfaits
Roasted Beet and Asparagus Mesclun Salad
Mediterranean Grilled Flank Steak by Chef Shaya
Bow-Ties with Peppers and Basil
Spicy Pumpkin Cake with Maple Glaze from “Cooking with Color” by Estee Kafra
