This is a very rich and special treat around our house.
1 (2 pound) box filo dough, defrosted and at room temperature
1-1/2 cups raw pistachio pieces
1-1/2 cups raw almond pieces
2 teaspoons cinnamon
3-1/4 cups sugar
1 cup (2 sticks) margarine, melted
1-1/2 cups water
1 tablespoon honey
Preheat oven to 350 degrees. Mix the nuts with the cinnamon and ¼ cup sugar. With a pastry brush, brush a light layer of margarine across the bottom of a 9×13-inch pan (better not to use aluminum). Take the filo 2 sheets at a time and layer across the bottom of the pan, brushing each layer with margarine. After using half the sheets, pour the nut mixture across the whole. Then continue layering filo and margarine until sheets are all used up. Cut into diamond-shaped pieces and bake for 45 minutes to 1 hour until top is golden. In the meantime boil together the remaining 3 cups sugar, water and honey. Simmer for 10 minutes and remove from heat. Pour this carefully over the baklava and allow it to be absorbed. Cool, cover and store in the refrigerator. Freezes well.
1 head romaine or other leafy lettuce, cut or shredded into small pieces
3 pears, chopped
½ cup toasted walnut pieces
3 tablespoons lime juice
1/3 cup sugar
1 teaspoon poppy seeds
¼ cup oil
Whisk together dressing ingredients (or use hand blender – to purchase, go to our shop) and pour over dressing. This is a nice fall salad.
8 potatoes, peeled and chopped
1-1/2 cups barley
1 pound flanken or cholent meat
1 tablespoon onion soup mix
1 tablespoon honey
1 teaspoon garlic
½ teaspoon pepper
1 tablespoon paprika
1 pound pastrami
Water to cover
Place all ingredients in crock-pot on low (I do this first this Friday morning but it can be done right before Shabbos). Enjoy.
1 bag (32 ounces) frozen cauliflower, defrosted
4 eggs, beaten
¼ cup flour
3/4 cup mayonnaise
1 tablespoon pareve chicken soup mix
½ teaspoon pepper
¼ teaspoon nutmeg
¼ to ½ cup bread crumbs
2 tablespoons margarine, broken into small pieces
Preheat oven to 350 degrees. Mix together all ingredients except bread crumbs and pour into 9 x 13-inch pan. Sprinkle with bread crumbs and dot with margarine. Bake for 1 hour.
1-1/2 graham cracker crumbs
4 tablespoons margarine, melted
Mix together and press into bottom and up sides of 9-inch pie pan. (Can use store-bought graham cracker crust if desired)
1 (8 ounce) container pareve whip
1 (7 ounce) jar marshmallow fluff
1 (21 ounce) can chocolate crème pie filling
Beat pareve whip until stiff peaks from. Beat in marshmallow fluff high. Beat in chocolate crème pie filling on low speed. Pour into prepared crust and freeze. Garnish with grated chocolate if desired. Remove from freezer to refrigerator about ½ hour before serving.
Recipe courtesy, Nicholas Vasquez, Executive Chef, Azucar
½ tablespoon salt
½ tablespoon black pepper
3 pounds of chicken, approximately, cut into small pieces
2 cups white rum
½ cup lime juice
¾ cup Spanish olive oil
1 large onion, peeled, sliced
1 large green bell pepper, julienned
1 large red bell pepper, julienned
6 garlic cloves, minced
15 ounces crushed tomatoes
5 cups chicken broth
5 strands saffron
3 cups Arborio rice, uncooked
1 small can young peas
Chopped parsley, for garnish
Preheat oven to 350 degrees.
In medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
Add olive oil to large paella pan and heat over a medium fire. Add onions, green peppers, and red pepper and sauté until tender. Add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
Next add the drunken chicken with the marinade. Bring to a simmer. Add chicken broth, the saffron, the peas, and then the rice. Bring all of this to a boil, cover with foil, and place in the oven for 25 minutes or until rice has absorbed the liquid but it still slightly wet.
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeno chili, seeded, chopped
½ teaspoon (generous) ground cumin
2 15-ounce cans black beans, rinsed, drained
1 (14-1/2 ounce) can low-salt chicken broth
Fresh lime juice
Chopped fresh cilantro
Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté for 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
1 teaspoon celery seeds
1 teaspoon salt
1 teaspoon dry mustard
½ teaspoon paprika
½ cup sugar
1 teaspoon grated onion
¼ cup plus 2 tablespoons apple cider vinegar
2 tablespoons raspberry vinegar (or red wine vinegar)
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
¾ cup vegetable or canola oil
Mix all ingredients together except the oil. Add oil slowly in a stream, whisking until the dressing becomes thick.
2 bags baby spinach
2 (11 oz) can mandarin orange segments, drained
or other fruit like ripe persimmon
½ cup raisins
½ red onion, sliced thin
½ cup almonds or pecans, toasted (or use honey glazed nuts)
¼ cup baco’s (optional)
Mix salad ingredients together. Toss with dressing and serve.
1 cup mayonnaise
¼ cup golden raisins and currants, plumped
¼ cup red seedless grapes, halved
¼ cup slivered almonds, toasted
2 ounces coco lopez (1/4 cup)
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
2 tablespoons fresh chives, minced
1 (3 ½ pound) chicken – cooked, diced and chilled
1 cup water
1 cup sugar
2 cups pecan halves
1 pound field green salad
Assorted fresh fruits – grapefruit, orange, grapes, strawberries, etc.
In a medium bowl combine the mayonnaise with the coco lopez, spices and chives. With a rubber spatula, fold in the chicken, raisins, grapes and almonds, until well coated.
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon tomato paste
2 tablespoons red wine vinegar
Preheat the oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and vinegar, and pulse 3 or 4 times to blend. Add salt and pepper to taste.
6 cups water
1 teaspoon kosher salt plus additional to taste
1 ½ cups Lundberg Jubilee brown rice blend* or 1 cup wild rice and 1 cup white rice
¾ cup almonds, slivered (about 3 ½ ounces)
1 teaspoon cumin
2 cups fresh cilantro sprigs
1 ½ cups golden raisins
½ cup fresh orange juice
1 tablespoon fresh lemon juice, or to taste
¼ cup extra-virgin olive oil
½ teaspoon orange oil** (optional)
1/8 teaspoon cayenne, or to taste
1. In a 3-quart saucepan bring water with 1 teaspoon salt to a boil. Stir in rice and simmer, partially covered, until just tender, about 35 minutes. Drain rice in a colander and rinse briefly under cold water. Cool rice in colander. (If using wild rice and white rice, make according to package instructions and proceed.)
2. While rice is cooking, preheat oven to 350° F. In a shallow baking pan toast almonds in the middle of oven until lightly colored and skins are blistered, 10 to 15 minutes and cool. Coarsely chop nuts.
3. Finely chop scallions and chop cilantro. In a large bowl combine rice, nuts, cumin, scallions, and cilantro with remaining ingredients and toss well. Season salad with additional salt.
Salad may be made 2 days ahead and chilled, covered. Bring salad to room temperature before serving and re-season if necessary. Serves 6 to 8.
Makes 2 dozens
9 ounces chocolate wafers (about 40 wafers) or tea cookie or pareve oreo type cookie, finely ground (2 cups)
1 ½ cups old-fashioned oats
1 ¼ cups confectioners’ sugar
¼ teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) margarine, cut into small pieces
1 cup chunky peanut butter
¼ cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 ½ ounces bittersweet chocolate, melted
1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
2. Combine wafers, oats, sugar and salt in a large bowl. Melt margarine in a medium saucepan over medium heat, then add chunky peanut butter and ¾ cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
3. Pour melted semisweet chocolate over chilled mixture and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted bittersweet chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month)
2 rounded teaspoons yeast
2 cups warm water
¼ cup sugar
¼ cup oil
1 teaspoon salt
1 tablespoon anise seeds
6 cups bread flour
Place yeast in bowl and cover with warm water. Sprinkle in sugar. Allow yeast to proof – 5 to 10 minutes. Whisk in eggs and oil. Stir in anise and salt. Add 2 cups flour and mix well. Continue adding flour. Knead until dough is smooth and elastic (no longer sticky). Drizzle with oil and roll to moisten. Cover with a damp towel and allow to rise until doubled, about 2 hours. Punch down and divide into 4 pieces. Grease pans and shape into 4 braided loaves. Place in pans, cover, and allow to rise for another hour. Preheat oven to 350 degrees. Bake for 30 minutes – until bread is golden and sounds hollow when tapped.
4 tablespoons olive oil
2 pounds boneless, skinless chicken breasts, cut into strips
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon cinnamon
½ teaspoon pepper
1 onion, diced
1 teaspoon minced garlic
4 (32 ounce) boxes chicken (meat or pareve) stock or homemade if you have
1 small butternut squash, peeled and chopped
1 red pepper, chopped
2 zucchini, sliced
3 tablespoons lemon juice (fresh is best)
Heat oil in a large stock pot. Add the chicken and spices and sauté until chicken is no longer pink. Add onion and garlic and sauté a few minutes longer. Add all remaining ingredients except lemon juice and bring to a boil. Reduce heat and simmer for about 1 hour. Stir in lemon juice.
This recipe is adapted from The Silver Palate, the book that helped broaden the culinary possibilities for many of us.
2 chickens, cut into 1/8th’s
2 cups fresh lemon juice
2 cups flour
2 teaspoons paprika
1 teaspoon pepper
½ cup oil
¼ cup brown sugar
¼ cup chicken stock
1 teaspoon lemon extract
2 lemons, sliced paper-thin
Combine chicken pieces and lemon juice in a large freezer Ziploc bag. Marinate in refrigerator overnight. Drain chicken thoroughly and pat dry. Fill another plastic bag with the flour, paprika and pepper and shake to mix. Add the chicken pieces, 1 chicken at a time and shake to coat completely.
Preheat oven to 350 degrees. Heat oil in a frying pan until hot and fry chicken pieces, a few at a time, until well browned and crisp (about 10 minutes/batch). Arrange browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with brown sugar. Mix chicken stock and lemon extract together and pour around chicken pieces. Set a lemon slice on top of each piece of chicken. Bake chicken for 1 hour.
3 cups water
2 cups basmati rice
2 pinches saffron
½ teaspoon cloves
½ teaspoon cinnamon
¼ cup toasted chopped pistachios
In a medium saucepan, bring water to a boil. Stir in rice, saffron, cloves and cinnamon and reduce heat. Cover and simmer until all the water is absorbed. Sprinkle with pistachios and serve.
This is an easy and attractive dessert.
1 sheet puff pastry
1 (8 ounce) package or can almond paste
12 canned apricot halves, drained
¼ cup raw sugar
Preheat oven to 350 degrees. Place puff pastry along bottom and up sides of 9×5-inch tart pan. Break almond paste in small pieces and spread across the pastry. Top with apricot halves, pit side down. Sprinkle raw sugar across the top. Bake for 45 minutes to an hour – until golden brown.
1 cup mayonnaise
¼ cup Major Grey’s mango chutney
½ teaspoons curry powder
8 small flour tortillas
4 cups diced roast turkey
1 cup chopped cilantro
6 tablespoons chopped roasted peanuts
2 cups shredded lettuce
Mix mayonnaise, chutney and curry powder together. Spread 2 tablespoons of this mixture along the center of the tortilla. Top with turkey, cilantro, peanuts and some shredded lettuce. Fold sides over and roll up. Repeat with each tortilla.
½ teaspoon cumin
1-1/2 tablespoons sugar
1 tablespoon lime juice
1 teaspoon salt
1-1/2 teaspoons vinegar
1 teaspoon minced ginger
1 teaspoon garam marsala (you can use plain curry if you’re stuck but this is much better)
¼ teaspoon pepper
¾ cup sliced scallions
1 minced Serrano chile
1 pint cherry tomatoes, halved
4 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
1 cup thin Chinese noodles
Combine cumin, sugar, lime juice, salt, vinegar, ginger, garam marsala and pepper in a large bowl. Add remaining ingredients and toss to combine. Cover and chill for 4 hours. Sprinkle with Chinese noodles and serve.
2 16-ounce eggplants, cut crosswise into ½-inch thick slices
2 tablespoons olive oil
1 onion, diced
2 teaspoons minced garlic
¾ cup toasted pine nuts
¼ cup capers, drained
2 (14-1/2 ounce) cans diced tomatoes, not drained
Salt and pepper to taste
1 pound cavatappi pasta
Place eggplant slices in large colander and sprinkle with salt. Let stand 20 minutes. Drain and pat dry. Cut into small cubes.
Heat oil in a large frying pan over a medium-high heat. Add onion and sauté until golden. Add garlic. Add eggplant and continue sautéing for about 10 more minutes. Stir in pine nuts and capers. Add tomatoes and bring to a simmer. Season with salt and pepper.
In the meantime, cook pasta according to package directions. Immediately after draining toss with eggplant mixture until thoroughly combined. Refrigerate after cooling. Serve at room temperature.
Yield: 6-8 servings
1 (4-pound) boneless beef chuck roast or brisket
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 ¾ cups canned beef broth
½-ounce dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish
Preheat the oven to 350 degrees F.
Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and sauté until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and sauté 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.
Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper.
Cut the beef across the grain into ½-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.
from the Kosher Palette Cookbook
1 tablespoons pareve margarine or olive oil
¼ pound red onion, thinly sliced
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
Freshly ground pepper
1/2 teaspoon paprika
2 pounds potatoes, sliced paper thin
2 cups chicken stock or bouillon
Preheat oven to 350°
Heat 1 teaspoon margarine in a skillet over medium-high heat. Add onion and sauté until tender. Add rosemary, pepper and paprika and cook 1 minute.
Layer one-third of potatoes in the bottom of a 5 ½ x 7 ½-inch loaf pan greased with 2 teaspoons margarine.
Top potatoes with half of onions and sprinkle with salt. Repeat with one-third of potatoes and remaining onions. Add remaining potatoes, overlapping neatly on top.
Add broth until you reach the top layer of potatoes. Melt remaining margarine and drizzle over top.
Bake covered for 1 ½ hours. Remove cover and bake an additional 20 to 30 minutes until golden brown and liquid is absorbed. Cut into squares to serve.
Yield: 6 servings