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.

Chicken and Sausage Gumbo


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.

Beef Roll-Ups


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.

Roasted Root Vegetables


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.

“Oreo” Brownies


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.

Terra Chip Salad


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.

Corned Beef and Sauerkraut Stew


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.

Peach Kugel

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.

Sesame Green Beans



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.

Giant Ginger Cookies


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

This recipe makes about 15-20 hors d’œuvre.

For the croutons:
1 Long thin French baguette
Extra Virgin Olive Oil
Freshly ground Black Pepper

For the Champignon topping:
About 10-15 Cremini mushrooms (also sold as Baby Bella mushrooms)
Blended Olive Oil or Vegetable Oil
3-6 Cloves of Garlic
½ Bunch of Italian Flat-Leaf parsley (curly parsley is also good, but much harder to wash)

1. Preheat the oven to 350° F
2. Cut the baguette on a bias (diagonal cut), about ½ inch thick.
3. Place the sliced baguettes into a large bowl, and drizzle with olive oil, mix and combine the baguette slices to be evenly coated with oil.
4. Place some parchment paper onto a sheet tray or baking sheet, and lay the baguette slices in even rows, and place into the oven.
5. Lightly salt and pepper the oiled baguettes, ensuring they get evenly coated. Make sure to not over season the slices; you really want a very light and subtle seasoning.
6. Very lightly toast the slices, cooking them for about 5 minutes on one side, then flip them over and toast them for about another 5 minutes. You really don’t want to brown them so much as get the outside crust a little bit toasty, and the inner white bread should only be slightly dry, but still have a level of softness.
7. When they’re done, take them out of the oven and remove them from the sheet tray. They’ll continue to toast on the hot tray, so put them on a cool plate. Also try not to stack them as the steam will soften the middle layers.
8. While the baguette slices are toasting, brush the mushrooms clean with a lightly damp towel, and then slice off the stem so you are left with the cap and a flat underside surface.
9. Cut the mushroom caps into quarters, and set aside. Larger caps can be cut into halves first, and then those halves into thirds.
10. Slice the garlic cloves into thin slices, and set aside.
11. Place enough oil to just cover the surface of a shallow and wide medium flat skillet, and heat under high flame.
12. Let the oil and skillet heat until the surface of the oil begins to shimmer, but before the oil begins to smoke – if it’s smoking, then the skillet is too hot and immediately remove it from the heat and allow it to cool slightly.
13. Add the chopped mushroom caps, enough to loosely cover the surface of the skillet. You don’t want to overcrowd the pan, so as to not allow the proximity of the mushrooms to steam each other, what you want to do is sauté the mushrooms by extruding the inherent moisture that mushrooms have and browning the mushrooms.
14. If you have too many quartered mushrooms to sauté all of them at once, sauté them in batches, making sure to evenly distribute the sliced garlic between the number of batches you will need to sauté the mushrooms.
15. After about 3 minutes of sautéing, add the slices of garlic to the pan, and mix the ingredients evenly together. Continue the sautéing until the mushroom get smaller and darken in color. Try not to let the garlic burn and if you feel like it’s about to burn, lower the heat. You should sauté for about 7 minutes.
16. At this point, remove the sautéed mushrooms and garlic onto a cutting board, and with a chef’s knife, begin to give the mushrooms and garlic a rough chop. You want small dice, but not mushroom purée. Transfer the chopped ingredients to a bowl.
17. Make sure to clean the flat-leaf parsley very thoroughly by soaking it in water at least 2-3 times, refreshing the water between each round of soaking. After you’ve cleaned it of all the dirt and sand, make sure to thoroughly dry the leaves, because when you chop them while they’re wet they tend to get mushy and pasty.
18. When the leaves are dry, bunch them up under your fingers into a tight ball, and chop the leaves. You want to get a fine parsley chop to the leaves.
19. Mix the chopped parsley with the chopped mushrooms and garlic in a bowl.
20. Season lightly with salt and pepper, and make sure to taste the mixture until it is seasoned to your taste.
21. With a spoon, scoop up the mushroom mixture and top one side of the toasted baguette slice. Continue until all the slices have a topping.
22. You can keep the topped croutons warm in a 150°F oven until you are ready to serve.

Tandoori-Style Cornish Hens with Tasty Tomato Sauce

1 ¼ cups soy milk
½ cup chopped fresh cilantro
4 teaspoons minced garlic
4 teaspoons minced fresh ginger
4 teaspoons chopped Serrano chilies
2 teaspoons turmeric
6 (1 ½-pound) Cornish game hens
2 ½ tablespoons white vinegar

1 tablespoon olive oil
2 cups chopped onions
3 ½ cups coarsely chopped seeded plum tomatoes (about 2 pounds)
¼ cup dry white wine
2 ½ teaspoons ground cumin
1 cup pareve whipping cream

Mix first 6 ingredients in medium bowl. Place hens in 15x10x2-inch glass baking dish. Pour mixture over hens. Cover, chill overnight.
Preheat oven to 400°F. Transfer hens to heavy baking pan. Sprinkle inside and outside of hens with salt and pepper. Pour marinade over. Bake until cooked through, basting occasionally with juices about 1 hour 10 minutes.

Meanwhile, prepare sauce: heat oil in heavy medium saucepan over medium-high heat. Add onions and sauté until golden, about 6 minutes. Add tomatoes, wine and cumin; sauté until tomatoes are tender, about 10 minutes. Purée mixture in blender; return to sauce pan. Add pareve cream and simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Keep warm.

Cumin-Spiced Corn

1 ½ tablespoons vegetable oil
4 ½ cup corn kernels (from 4 ears)
1 ½ teaspoons ground cumin
¾ teaspoon turmeric
½ cup chopped fresh cilantro

Heat oil in large nonstick skillet over medium-high heat. Add corn, cumin and turmeric; sauté until corn is heated through, about 5 minutes. Stir in cilantro. Season with salt and pepper.

Twice-Baked Potatoes


5 Idaho potatoes, washed, and pricked with a fork
4 tablespoons of margarine
1 teaspoon salt
¼ cup pareve tofutti sour cream
¼ cup fresh chives, chopped (optional)
Other cooked vegetable like mushrooms, broccoli, cauliflower, zucchini (optional)

Preheat oven to 350 degrees. Place the potatoes in a glass dish and spray the potatoes with non-stick cooking spray. Bake the potatoes for 45 minutes in the oven or until cooked through. When cool enough to handle, cut the potatoes in half and gently scoop out the white flesh of the potatoes. Reserve the skins for later. Mix the flesh, with the margarine, pareve sour cream, salt, chives, and any other vegetable of your choice. Place the coarsely mashed potato mixture back in the potato skins. Sprinkle with paprika. Increase the oven temperature to 425 degrees. Reheat the potatoes in the oven for about 10 minutes or until the top is golden and the inside soft and warmed through.

Individual Chocolate Caramel Trifle Parfaits


My friend Annmichelle brought this to us one Friday evening for Shabbos dessert and we all begged her to share the recipe. She adapted it from the original Turtle Trifle by Paula Deen.

For the Trifle:
1 brownie recipe, 9 x 13 size, baked and cut into bite size pieces
2 (8 oz) containers pareve whipping cream, whipped
1 recipe Caramel Pecan Sauce, below
Pecan halves
Chocolate shavings

To Assemble:
In small dessert bowl, or martini glasses place brownie pieces on the bottom and sides of the dish. Pour the caramel sauce on top. Pipe or just spoon the whipped cream on top of the brownie and caramel layer and garnish with a pecan half and chocolate shavings.

Caramel Pecan Sauce:
2 cups sugar
1 1/3 cups light corn syrup
1 stick margarine
4 eggs, slightly beaten
2 cups pecans pieces
1 teaspoon vanilla extract

In a 2 quart pot combine the sugar, corn syrup and margarine. Heat until just barely WARM and margarine just melts. In a separate bowl, mix the 4 eggs. Slowly pour the warm sugar mixture into the eggs and mix well. When most of the mixture has been added to the eggs, pour it all back into the pot. Add the pecans. Bring the mixture to a boil and stirring constantly, continue cooking on a low boil for 10 minutes (no longer) or until a candy thermometer reaches 220 degrees. It will be a rich caramel color. Add the vanilla. Cool until slightly thickened and syrupy.

Mediterranean Grilled Flank Steak


by Chef Shaya

Flank steak is great for grilling because it’s not too expensive, and since it’s naturally a thinner cut of meat, it grills up quickly and easily. Flank steak also really lends itself well to rubs and marinades because of its shape and type of meat.

Yield: About 10-15 servings

1 Flank Steak (about 20 oz – 1¼ lb)
First Cold-Press Oil

For the rub:
1 teaspoon salt
1 teaspoon coriander, ground
1 teaspoon cinnamon, ground
½ teaspoon black pepper, freshly ground
½ teaspoon cumin, ground
½ teaspoon nutmeg, freshly ground
½ teaspoon spicy paprika (optional)

1. Mix all the spices together in a small bowl, and ensure that they are evenly mixed.
2. Wash and thoroughly dry the flank steak. If it was frozen, make sure to completely thaw it out first (preferably overnight in the refrigerator). It’s important that the steak be rubbed dry before applying the spice rub.
3. Evenly coat both sides of the flank steak with the spice rub mixture, massaging it with your fingertips into the meat.
4. Lightly coat the outside of the spiced steak with some oil – you want it to be glistening.
5. Allow the steak to marinade in the rub for at least an hour, but no more than 3 hours, in the refrigerator.
6. About a half hour prior to when you’re ready to grill the steak, take it out of the refrigerator and allow it to come to room temperature.
7. Make sure your grill is nice and hot, and brush it with oil before you place the steak on the grill.
8. Let it cook for about 5-6 minutes, letting the grill marks form on one side.
9. Flip it once, and allow it to cook for an additional 5-6 minutes on the other side.
10. Remove the flank steak from the grill, and allow it to rest for at least 10-15 minutes to allow the juices to redistribute.
11. Thinly slice, against the grain and on an angle, and serve.

Bow Ties (Farfalle) with Peppers and Basil


4-6 servings as a main course
1 yellow bell pepper
1 red bell pepper
1 ounce sun-dried tomatoes
¼ cup olive oil
2 cloves garlic, minced
1 pound bow ties, or any other small shaped pasta
1 cup tightly packed fresh basil leaves, coarsely chopped
1-2 tablespoons balsamic vinegar
Kosher salt
Freshly ground black pepper
A few drops Tabasco

Preheat the broiler. Line the rack of a broiler pan with foil. Halve the peppers and remove the seeds. Place them skin side up on the foil, and broil close to the heat source (approx. 6 inches) for 6-7 minutes, or until blistered and charred. Wrap in foil, and let cool. The heat will loosen the skin. When cool, peel and dice. Place the sun-dried tomatoes in a small bowl and cover them with boiling water. Let soften for a few minutes. Squeeze them dry and dice as well.

Bring 5 quarts of water to rolling boil in a large covered pot. Add 2 tablespoons of salt and all the pasta at once; stir well. Boil briskly uncovered for about 7 minutes, or until the pasta is al dente, tender but still firm to the bite. Drain in a colander without shaking it too much.
While the pasta is cooking, heat the oil in a medium saucepan. Add the garlic and sauté over low heat till soft. Add the diced peppers and tomatoes and cook over low heat until the pasta is ready. To this sauce add the drained bow-ties and the basil.
Season to taste with vinegar, salt and pepper and Tabasco. Serve warm or at room temperature.

Spicy Pumpkin Cake with Maple Glaze

from "Cooking with Color" by Estee Kafra

½ cup margarine or canola oil
1 ½ cups sugar
2 eggs
1 2/3 cups flour
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
¼ teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1 cup pumpkin puree (not pumpkin pie filling)
1/8 cup soy milk

Maple Glaze:
1/8 teaspoon maple extract (McCormick maple flavor)
2 tablespoons canola oil
1 tablespoon water
Pinch of salt
¾ cup confectioners’ sugar

Preheat oven to 350°F. Grease a 10-inch Bundt pan.
Cream margarine and sugar until light and fluffy. (If using oil, just combine it with the sugar and eggs). Add eggs and beat well.
Combine dry ingredients (flour, cinnamon, nutmeg, cloves, salt, baking powder and baking soda) in a large bowl. Add egg mixture alternately with the pumpkin and soy milk. Mix until combined.
Pour batter into Bundt pan. Bake 45 minutes or until an inserted toothpick comes out clean.
Let cool 15 to 20 minutes, then invert carefully onto a serving plate. Cool completely before glazing.
Combine all ingredients for glaze in a bowl and stir until smooth. Drizzle over cooled cake.
Yield: 12 servings

Another Challah

This is from my friend Yehudis Orloff.

Mix together:
4 cups flour
1-1/2 cups sugar
6 tablespoons yeast
5 cups warm water
Let rise for 5 – 10 minutes.

2 tablespoons salt
1 cup oil
8 – 10 cups flour

Knead until elastic, cover and let rise for 2 hours.
Punch down, braid, cover and let rise 1 hour. Sprinkle with poppy seeds or sesame seeds if desired.
Bake at 350 for 30 – 40 minutes.

African Peanut Soup

4 tablespoons margarine
1-1/2 cups creamy peanut butter
2 onions, chopped
2 red peppers, chopped
2 teaspoons minced garlic
1/3 cup flour
10 cups chicken stock or Imagine No-Chicken Broth if you want to make it pareve
2 cups non-dairy creamer
½ teaspoon pepper
Harissa sauce (optional)
Roasted sunflower seeds or chopped peanuts (optional)

Melt margarine in a medium-sized stockpot over medium heat. Add the onions, peppers and garlic and cook for about 10 minutes. Stir in the flour. Add the chicken stock and bring to a boil. Whisk in the peanut butter, reduce the heat and simmer, covered, for 15 minutes. Add the non-dairy creamer and pepper. Serve hot, topped with one teaspoon of harissa sauce, if desired. Can also garnish with chopped peanuts or roasted sunflower seeds.

Standing Rib Roast


1 5-6 pound standing rib roast
2 rounded teaspoons minced garlic
1 teaspoon pepper
¼ cup soy sauce
2 bottles beer

Place meat in a roast pan and smear all over with garlic. Sprinkle on pepper and carefully brush on soy sauce. Let stand at room temperature for about 1 hour. Preheat oven to 350 degrees. Roast for 1 hour to 1-1/4 hours. (if you will be reheating it in the oven before Shabbos, err on the shorter roasting time because it will continue to cook in the oven later). Baste every 10 to 15 minutes with the beer. Remove from oven and let cool slightly before carving.

Mashed Potatoes with Carmelized Onions


2 tablespoons olive oil
2 onions, thinly sliced
1 teaspoon sugar
¼ teaspoon salt
2 pounds potatoes, peeled and cut into large chunks
2/3 cup non-dairy creamer
2 tablespoons margarine
1-2 teaspoons salt

In a large skillet, heat oil over a medium heat. Add onions and slowly sauté, being careful not to brown. Lower heat if necessary. Cook for 10 to 15 minutes until onions are soft and becoming golden. Add sugar and salt and cook, still on low heat for 10 minutes more. In the meantime, place potatoes in a large pot and cover with water. Bring to a boil over a high heat. Reduce heat and simmer, partially covered, until potatoes are soft when pierced with a fork. Drain completely and mash, adding non-dairy creamer, margarine and salt as you go. Pour into a 9x 13-inch pan and top with caramelized onions. Warm briefly before serving.