Rosh Hashanah 2015

Rosh Hashanah 2015, or 5776, is upon us and GKC has new recipes and lots of recipes from past years to share with you to enhance your New Year. Check out these ....

Fennel and Carrot Soup
Sweet French Salad
Steak Salad with Horseradish Dressing
Apple, Beet and Walnut Salad with Lemon-Miso Vinaigrette
Five-Minute Marinated Skirt Steak
Sweet and Savory Oven Ribs
Mustard Chicken with Seasoned Crispy Crumbs
Leeks with Tomato Vinaigrette
Caponata with Pine Nuts
Chocolate- Cinnamon “Babkallah”
Honey Pecan Streusel Cake
Traditional Honey Cake or Muffins
And see dozens of other Rosh Hashanah ideas here

Traditional Honey Cake or Muffins

traditional-honey-cake
Serves 12-16

4 large eggs, at room temperature
1 cup canola or safflower oil, at room temperature

1 cup strong black coffee, at room temperature (

½ cup orange juice, freshly squeezed and strained (about 2 large oranges) 

¼ cup whiskey 

1 tablespoon plus 1 teaspoon pure vanilla extract

1 ¼ cups superfine sugar 

½ cup dark brown sugar, firmly packed 

3½ cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

¾ teaspoon baking soda 

½ teaspoon fine sea salt 

1 tablespoon unsweetened cocoa powder
4 teaspoons ground cinnamon 

½ teaspoon ground ginger 

1/8 teaspoon ground cloves 

1 cup honey

Preheat the oven to 350 degrees F; set an oven rack in the lower third of the oven. Grease a 10-inch tube fan. Or 2 12-cup muffin pan.

In a large bowl, whisk the eggs, oil, coffee, orange juice, whiskey and vanilla until lightly combined. Add the superfine sugar and brown sugar, and whisk until dissolved into the liquid mixture.

In a small bowl, sift flour, baking powder, baking soda, sea salt, cocoa powder, cinnamon, ginger and cloves. In the bowl of a stand mixer fitted with the whisk, mix the egg mixture and sugars, then add the sifted dry ingredients and stir until moistened. Add the honey. Turn mixer to high and mix for 1 minute. The batter will have the consistency of a thick soup. Using a silicone spatula, scrape the batter into the prepared pan and set it on the stacked baking sheets.
Bake for 45 minutes (or 22 – 26 minutes for muffins). For even baking, rotate the pan halfway around. Lower the temperature to 325 F and bake for an additional 25 to 35 minutes, or until a wooden skewer inserted between the tube and the sides comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a wire rack for 20 minutes. Gently run a knife around the sides of pan before removing.
Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray. Remove the bottom and center tube, and peel off the parchment. Re-invert the cake onto a serving plate or cake carrier.
Let the cake cool for 2 to 3 hours, or until cool.

Store airtight: room temperature, 3 days; refrigerated, 7 days; frozen, 2 months.

*Orange juice, coffee or water can be substituted for the whiskey or rye.

Honey Pecan Streusel Cake

honey-pecan-streusel
From our friends at joyofkosher.com
Yields two loaves of cake

Cake Ingredients
1 1/2 cups honey
1 cup hot strong tea
3 1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 small orange, with peel, cut in quarters and seeds removed
1 cup white sugar
3 eggs
3/4 cup vegetable oil
Streusel Ingredients
1/2 cup all-purpose flour
1/4 cup brown sugar
2 teaspoons ground cinnamon
2 tablespoons margarine, softened
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Mix the honey and tea together and set aside to cool.
Combine the flour, baking powder, baking soda, cinnamon and nutmeg, and set aside.
In a food processor, blend the entire orange. Add the sugar and eggs and process until well mixed. Transfer to an electric mixer, add oil and beat well. Alternately add the flour mixture and cooled honey-tea mixture, beginning and ending with the dry ingredients.
Mix together all of the streusel ingredients until crumbly.
Pour the batter in to two well greased loaf pans lined with parchment paper. Sprinkle on the streusel and bake for 1 hour; a toothpick should come out of the cakes clean. Let cool for 30 minutes before transferring to a wire rack to cool completely.

Chocolate- Cinnamon “Babkallah”

choc-cinnamon-babkallah
Original recipe by bonappetit.com, adapted by GKC
Serves 12

Dough
½ cup soymilk or non-dairy milk
1 ¼-oz. envelope active dry yeast
4 large egg yolks
1 teaspoon vanilla extract
½ cup (1 stick) unsalted margarine, melted, cooled, plus more
⅓ cup granulated sugar
1 teaspoon kosher salt
3 cups all-purpose flour, plus more

Filling And Assembly
6 ounces bittersweet chocolate, finely chopped
⅓ cup (packed) light brown sugar
1½ teaspoons ground cinnamon
All-purpose flour (for surface)
¼ cup (½ stick) unsalted margarine, room temperature
1 large egg yolk
Granulated sugar (for sprinkling)
Dough
Heat soymilk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5–10 minutes.
Whisk in egg yolks, vanilla, and ½ cup margarine. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5–10 minutes.
Transfer to a large greased bowl. Cover and let sit in a warm place until doubled in size, 1½–2½ hours.

Filling And Assembly
Mix chocolate, brown sugar, and cinnamon in a small bowl.
Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12”-long rope. Roll out each rope to a 12x6” rectangle about ⅛” thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1½ times larger, 1–2 hours.
Preheat oven to 350°. Beat egg yolk with 1 Tbsp. water in a small bowl. Brush dough with egg wash; sprinkle with granulated sugar. Bake until top is golden brown and “Babkallah” sounds hollow when bottom is tapped, 35–45 minutes. Let cool on a wire rack.

Caponata with Pine Nuts

caponata-with-pinenuts
As a dip, side dish, or topping for chicken, meat or fish, this is super flavorful and a great enhancement to any dish.
Serves 6

2 eggplants (about 2 pounds total), cut into ¾-inch pieces
2 tablespoons kosher salt, plus more
1 small fennel bulb, cut into ¾-inch pieces
4 cups vegetable oil
¼ cup pine nuts, toasted
¼ cup olive oil
1 medium red onion, thinly sliced
2 jalapeno chiles, seeds and membrane removed, thinly sliced
2 garlic cloves, thinly sliced
¼ teaspoon paprika
1 cup crushed tomatoes
½ cup red wine vinegar
3 tablespoons sugar
¼ cup sweetened dried cranberries

Combine eggplants, fennel, and vegetable oil in a large heavy pot set over high heat and cook, stirring occasionally, until eggplants are golden brown and fennel is soft, 20–25 minutes. Transfer vegetables to paper towels to drain; let cool slightly.

Heat olive oil in a large skillet over medium. Cook onion, chiles, and garlic, stirring occasionally, until tender but not browned, 6–8 minutes. Stir in paprika and cook until fragrant, about 1 minute. Add tomatoes, vinegar, and sugar; bring to a boil, stirring to dissolve sugar. Add nuts, cranberries, and eggplant mixture. Toss until heated through and glazed; season with salt. Let cool; serve with bread, vegetables, as a dip, or side dish or atop chicken, meat or fish.

Leeks with Tomato Vinaigrette

Serves 4

4 medium leeks (1 1/4 pounds), white and light green parts only,
halved lengthwise
1 large tomato
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Kosher salt
Pepper
In a large saucepan, bring 2 cups of water to a boil over high heat. Add the leeks to the pan cut side down, cover and reduce the heat to low. Cook until the leeks are tender when pierced with a paring knife, about 15 minutes. Transfer the leeks to a paper towel–lined plate to drain, then arrange cut side up on a platter.
Meanwhile, bring a small saucepan of water to a boil. Fill a medium bowl with ice and water. Using a sharp paring knife, mark an X on the bottom of the tomato. Add it to the saucepan and blanch just until the skin starts to peel, about 30 seconds. Transfer the tomato to the ice bath to cool. Peel, halve and seed the tomato; cut it into 1/4-inch dice.

In a small bowl, toss the tomato with the olive oil, vinegar, mustard and Worcestershire sauce and season with salt and pepper. Spoon the tomato dressing over the leeks and serve.

Mustard Chicken with Seasoned Crispy Crumbs

mustard-chicken-crumb
Serves 4

1/2 cup Dijon mustard
1/4 cup dry white wine
4 teaspoons olive oil
2 teaspoons Worcestershire sauce
2 lb. small boneless, skinless chicken thighs (about 8 to 10), trimmed
2 tablespoons margarine
3/4 cup panko
3 large garlic cloves, minced
1/4 teaspoon cayenne; more to taste
Kosher salt and freshly ground black pepper

Combine the mustard, wine, oil, and Worcestershire in a 9x13-inch baking dish. Add the chicken, turn to coat well, and set aside for 15 minutes.
Meanwhile, in a 10-inch skillet, heat the margarine over medium-low heat. Add the panko and cook, stirring, until light golden, about 4 minutes. Add the garlic and cook until the crumbs are golden brown, about 1 minute more. Season with the cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper. Set aside to cool.
Heat a grill pan over medium-high heat. Lay the thighs flat on the grill and cook, turning once, until just cooked through, about 5 minutes per side. Transfer to a large platter and let rest for a few minutes. Sprinkle crumbs over the chicken, and serve.

Sweet and Savory Oven Ribs

oven-ribs-better
From smittenkitchen.com
Serves 6 to 8

5-pounds beef ribs
1/2 cup packed dark brown sugar

2 tablespoons paprika (sweet, hot or smoked, whichever variety you prefer)

3 tablespoons chili powder

1 tablespoon onion powder

1 ¼ tablespoons kosher salt
Chipotle powder or ground red pepper (cayenne) to taste

½ teaspoon ground black
To finish: 2 teaspoons cider vinegar
Heat oven to 200°F. In a medium bowl, combine all of the spices and seasonings. On a piece of heavy-duty aluminum foil large enough to wrap around your ribs, place rack of ribs, meatier side up. Sprinkle half of spice rub over rack, patting it on generously, including the sides. Carefully — it can help have a second person hold the foil down while you lift the rack — flip the rack of ribs back onto the foil so that they’re now meatier side down. Pat on remaining rub. Tightly fold the foil to seal packets.
Set a metal rack (a cookie cooling sheet works well here) over a baking sheet and place foil-wrapped ribs on top. Bake for 4 hours, then reduce temperature to 175°F for 2 more hours, or until a fork easily penetrates the meat.
Open packet of ribs very carefully and pour accumulated juices into a saucepan. I find this easiest with one person lifting/tilting ribs packet and the other one snipping a corner and making sure the juices only go where you want them to. Bring the saucepan to a full boil and reduce the mixture until it becomes thicker, syrupy and will coat a spoon — usually by at least half. Stir in vinegar. This is the “barbecue sauce” for those that like it on their ribs; it will be fairly salty and I always warn people to use it judiciously.
Meanwhile, cut the ribs apart and spread them on a serving tray. For extra caramelization, you can spread them back on their baking sheet (sans rack) and run them under the broiler for a couple minutes.
Serve ribs with sauce on the side.

Five-Minute Marinated Skirt Steak

five-min-skirt-steak
Serves 4

1 cup packed light or dark brown sugar
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
3 medium cloves garlic, coarsely chopped
2 tablespoons coarsely chopped fresh rosemary
1-1/2 lb. skirt steak, trimmed of excess surface fat, soaked and rinsed in cold water for at least 20 minutes
Ground black pepper

Combine the sugar, vinegar, Worcestershire, garlic, and rosemary in a baking dish or zip-top bag large enough to hold the steak. Add the steak and turn to coat. Let sit at room temperature for at least 5 minutes and up to an hour.
Prepare a high (500°F to 600°F) charcoal or gas grill fire. Take the steak out of the marinade and season both sides with pepper. Cut into smaller pieces to make grilling more manageable, if you like.
Grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Transfer to a cutting board and let rest for 5 minutes. Slice against the grain and serve.

Apple, Beet and Walnut Salad with Lemon-Miso Vinaigrette

Original recipe by food and wine magazine, adapted by GKC
Serves 6 to 8

For the vinaigrette
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoons Dijon mustard
1 tablespoons finely chopped shallot
1 teaspoon garlic, mashed to a paste
2 tablespoons white miso
1/2 cup plus 2 tablespoons canola or grapeseed oil
1/2 teaspoon Asian hot sauce, such as Sriracha (optional)

For the salad
1 lb. trimmed medium beets
Kosher salt and freshly ground black pepper
8 oz. arugula or mixed baby greens (8 packed cups)
2 crisp apples, such as Gala, Crispin, or Granny Smith, thinly sliced (about 4 cups)
1/2 cup walnuts, toasted and chopped

2 tablespoons chopped fresh dill

Make the dressing
In a small bowl, whisk the rice vinegar, lemon juice, mustard, shallot, and garlic; let sit for 3 to 4 minutes. Whisk in the miso, and then slowly whisk in the oil until emulsified. Stir in the hot sauce, if using.
Make the salad
In a 2- to 3-quart pot, simmer the beets in water to cover until crisp-tender, 20 to 25 minutes. Drain and set aside until cool enough to handle, and then peel. Halve and thinly slice. Arrange on a platter or salad plates and lightly season with salt and pepper.
In a large bowl, combine the arugula and apples, and season with salt and pepper. Toss with 1/2 cup of the vinaigrette.
Mound the greens and apples on top of the beets, sprinkle with the walnuts and dill, and serve.
Make Ahead Tips
The dressing will keep for 1 week, refrigerated.

Steak Salad with Horseradish Dressing

steak-salad-w-horseradish
Serves 6

Horseradish Dressing
½ cup Tofutti sour cream
3 tablespoon prepared white or red horseradish
1 tablespoon chopped fresh chives
1 teaspoon honey
1 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper

Steak Salad
2 tablespoon olive oil, divided
1 1-lb. grilling steak, hangar steak, or skirt steak
Kosher salt and freshly ground black pepper
12 ounces fingerling potatoes, thinly sliced
½ English hothouse cucumber, thinly sliced
6 radishes, cut into thin wedges
2 cups greens (such as arugula or torn Bibb lettuce leaves)

For the dressing: Whisk Tofutti sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.

For the steak: Heat 1 tablespoon oil in large skillet, oer medium high heat .Season steak with salt and pepper. Cook for 5 – 8 minutes or until desired doneness. Let steak rest 10 minutes. While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8–10 minutes.
Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, and lettuce.

Sweet French Salad

sweet-french-salad
Serves 4-6

Dressing
4 ounces cherry tomatoes
3/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon fresh orange juice
Kosher salt
Pepper

Salad
4 slices of pastrami (4 ounces ), cut into 1-inch dice or strips or imitation bacon
6 cups romaine lettuce leaves
½ cup cherry tomatoes
¼ cup sliced red onion

For the dressing: Preheat the oven to 450°. In a small ovenproof skillet or baking dish, toss the tomatoes with 1 tablespoon of the oil. Roast for 30 minutes, until the tomatoes have popped and are browned in spots. Transfer to a blender. Add the remaining ingredients; puree until smooth.

For the salad: In a small skillet, cook the pastrami or imitation bacon over moderate heat until browned, 5 to 7 minutes. Transfer to paper towels to drain.

Place lettuce, pastrami, cherry tomatoes and onion in a salad bowl. Toss with dressing and serve immediately.

MAKE AHEAD The dressing can be refrigerated for 3 days.

Fennel and Carrot Soup

fennel-carrot-soup
Original recipe by Bonappetit.com, adapted by GKC
Serves 6

6 tablespoons margarine, divided
1 large fennel bulb, thinly sliced
1 small onion, thinly sliced
2 carrots, peeled, chopped
1 small Yukon Gold potato, peeled, halved
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground black pepper
4 cups vegetable broth
¼ cup coarsely chopped roasted chestnuts from a jar
¼ cup Tofutti sour cream
1 tablespoon pure maple syrup

Heat 4 tablespoons margarine in a large heavy pot over medium heat. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45–60 minutes (this will give them deep flavor).
Add broth, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly. Remove herbs.
Working in batches, purée in a blender until smooth. Strain into a clean pot; season with salt and pepper.
Heat remaining 2 tablespoons margarine in a small saucepan over medium. Add chestnuts and cook, stirring often, until it is browned and chestnuts are toasted, about 4 minutes.
Mix Tofutti sour cream and maple syrup in a small bowl.

Serve soup topped with maple cream and chestnuts.

Do Ahead: Soup can be made 3 days ahead. Cover and chill.

Healthy Butterfingers Bars

butterfingers

Makes 12-16 bars
Orignal recipe by chocolatecoveredkatie.com, adapted by GKC
1/4 cup agave (honey or maple syrup)
1 tablespoon molasses
3 ½ tablespoons sugar
1 cup peanut butter (crunchy or creamy) (Almond or cashew butter will work; the flavor just won’t be as close to that of the popular candy bar.)
1 ½ cups bran flakes (or cornflakes or another flake cereal)
1/8 teaspoon salt
Topping:
2/3 cup chocolate chips or 1/4 cup virgin coconut oil mixed with 1/4 cup cocoa powder and liquid sweetener, like agave, to taste

Combine agave, molasses and sugar, in a small saucepan, and bring to a boil over medium heat. Boil about a minute, stirring constantly, then remove from heat. Add the peanut butter and salt, and stir until it makes a paste. Add the cereal and stir very well to coat, partially crushing the cereal flakes as you stir. Make sure the flakes are very evenly coated.
Press into a greased 8×8 pan and freeze until completely hardened.
For the topping: Melt the chocolate chips over low heat, stirring constantly until smooth, or mix the coconut oil with the sweetener and cocoa. Then spread over the bars with a spatula and re-freeze to harden. Store in the freezer. (Cut into bars while only somewhat frozen.

Peach Mango Coconut Oil Poundcake

peachmango-poundcake
Original recipe from averiecooks.com. Adapted by GKC
Serves 8 – 10
Super moist and summery.

2 large eggs

1/2 cup melted coconut oil(canola or vegetable may be substituted)

1/3 cup Tofutti sour cream (dairy version use sour cream or Greek yogurt)

3/4 cup packed light brown sugar
1 tablespoon vanilla extract

2 cups mashed ripe bananas (about 4 med/large very ripe bananas)

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt
1 1/2 cups diced peaches/mangoes (You can use frozen fruit, thawed and drained, and any combination you choose. Mix and match the ratio as desired or substitute with nectarines, strawberries, raspberries, or blueberries)

2 tablespoons all-purpose flour, for tossing peaches/mangoes

Preheat oven to 350°F. Spray two 8x4-inch loaf pans with non-stick cooking spray, or grease and flour the pans; set aside.

In a large bowl, mix the eggs, coconut oil, Tofutti sour cream, brown sugar, vanilla, until smooth. Add bananas and stir. Add 2 cups flour, baking powder, baking soda, salt, and stir gently until just combined; don't overmix.

In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat. Fold peaches and mangos into batter; don't overmix.

Pour batter into prepared pans, smoothing the tops lightly with a spatula.

Bake for about 45 minutes (if using fresh peaches and mangoes, baking time may be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs.

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving..

Coconut Oil Chocolate Chip Cookies

coconut-choc-chip
Makes 1 dozen cookies, can be doubled
Recipe by averiecooks.com

3/4 cup melted coconut oil (in liquid state, measured like you measure canola, olive, etc. oil)

3/4 cup packed light brown sugar
1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 (3.5-ounce) packet instant vanilla pudding mix (not sugar-free and not 'cook & serve'), no substitutions

1 teaspoon baking soda

1/4 teaspoon salt, optional
2 cups semi-sweet chocolate chips

In a mixer, combine the coconut oil, sugars, egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
Scrape down the bowl and add the flour, pudding mix, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Fold in the chocolate chips, until just combined. Mixture will look shaggy and like shredded Play-Doh bits, and is both oily and dry; this is okay.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, don't be afraid to really squeeze it. If your dough is absolutely not coming together, and is fluffy, or too dry, drizzle in one tablespoon of coconut oil at a time until it comes together. Do this as a last resort because it can make the dough oily in a hurry. The chips are prone to falling out, but just keep pushing them back in.
Place dough on parchment lined or silpat lined cookie sheet. Flatten dough slightly. Cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350°F. Bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cool on cookie sheet for 10 minutes.

Roasted Sweet Potatoes
 with Coconut Oil

coconut-roasted-sweet-potatoes2
Serves 6

3-4 medium sweet potatoes, peeled and diced

2 tablespoons coconut oil, melted

1/2 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon curry, optional
Pinch of coarsely ground black pepper
Or use spices of your choice like paprika or smoked paprika, parsley

Preheat oven to 400°F.
Line a low-sided roasting pan with aluminum foil.
In a large bowl, mix sweet potatoes with melted coconut oil. Add spices and salt and pepper. Spread in an even layer on roasting pan (you might need two pans).

Bake for 25 – 30 minutes or until all the potatoes are tender when pierced with a fork or toothpick. Turn off heat and let the potatoes sit in the baking dish for at least ten minutes to cool before serving warm.

Fresh Tomatoes and Basil

Walking around farmer’s markets you will see an abundance of tomatoes, all types, and fresh basil. This combination is easy to grow in most summer climates and the most commonly home grown combination. Both my mint and basil and growing wild in my amongst the roses and black-eyed susans. What to do with farm fresh tomatoes and basil? These great recipes below with both tomatoes and garlic, are great for mid-week or for Shabbos.

Recipes:
Tomato Peach Salad
Poached Salmon with Fresh Basil Mayonnaise
Spaghetti with No-Cook Tomato Sauce

Spaghetti with No-Cook Tomato Sauce

pasta-no-cook-tomato-sauce

Serves 6

½ cup blanched almonds
1 pound cherry tomatoes, halved
1 teaspoon kosher salt, plus more
12 ounces spaghetti or linguine
1 beefsteak tomato, chopped
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
1 cup basil leaves, divided
2 small zucchini (about 8 ounces), coarsely grated
¼ cup olive oil, plus more for drizzling
Freshly ground black pepper

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Place cherry tomatoes in a large bowl; season with salt.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.

Meanwhile, purée beefsteak tomato, garlic, red pepper flakes, ½ cup basil, 3 tablespoons chopped almonds, and 1 teaspoon salt in a food processor until smooth; add to bowl with salted cherry tomatoes. Add zucchini, spaghetti, pasta cooking liquid, ¼ cup oil, and remaining ½ cup basil leaves and toss to combine; season with salt and pepper.

Divide pasta among bowls, drizzle with more oil, and remaining almonds.

Poached Salmon with Fresh Basil Mayonnaise

salmonwithbasil
Ina Garten of the Barefoot Contessa makes this mayonnaise. I love it and make it both with and without the cheese. I serve it alongside grilled or poached fish or as a sandwich condiment.

Serves 8

Poached Salmon
1 cup cherry tomatoes, chopped
Basil Parmesan Mayonnaise:
2 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese,optional
1 tablespoon Dijon mustard
1/2 cup chopped fresh basil leaves, lightly packed
1/2 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1 cup vegetable oil, at room temperature
1/2 cup good olive oil, at room temperature

Make salmon as per recipe link above.
For the mayonnaise: Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.

Serve salmon drizzled with basil mayonnaise and topped with chopped tomatoes.

Tomato and Peach Salad

peach-tomato-salad
Serves 4

1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon fresh rosemary or ½ teaspoon dried
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Generous pinch flaky sea salt
Generous pinch freshly ground black pepper
4 large heirloom tomatoes (about 2 lb.), cored and sliced into 1/2-inch-thick rounds
3 cups peaches, sliced
4 medium fresh mint leaves, torn
4 basil leaves, torn

In a small bowl, whisk together mustard, sugar, rosemary, olive oil balsamic vinegar, salt and pepper. Arrange the tomato slices on 4 plates or a platter, top with the peaches, and drizzle some of the vinaigrette over the top. Season lightly with salt and pepper and garnish with the mint and basil.

Summer Time Salad Time

The requests for new salads come fast and frequent all summer long. Whether for weeknights, Shalosh Seudos, or for Shabbos day, people are hungrier for salads during the summer and definitely craving new recipes. This week I have two versatile summer vinaigrettes (and salad suggestions to go with the vinaigrettes) that will brighten your palate and your table. These are both fresh, light and easy.
Lemon Vinaigrette
Blueberry Vinaigrette

Blueberry Vinaigrette

blueberry_vinaigrette
Makes ½ cup, can be doubled

¼ cup blueberries
1 teaspoon sugar
1 teaspoon lemon juice
¼ cup vegetable oil
1 tablespoon balsamic vinegar
1 teaspoon adobo sauce (from a can of chipotles in adobo sauce) or Sriracha sauce
¼ teaspoon kosher salt
Sprinkle black pepper

In a small saucepan, mash blueberries with sugar and lemon juice and bring to a simmer over moderate heat. Cook until thickened about 8 minutes. Cool.

Whisk in oil, vinegar and adobo sauce. Season with salt and pepper.

Serve on mixed greens with blueberries, toasted nuts, and avocado. Or add some goat cheese for a dairy side dish.

Serve on baby spinach lettuce with radishes, blueberries, red onion, and toasted sweet nuts.

Double the dressing, and pour over mixed cabbage, purple and green, with blueberries, red onion, parsley, and cilantro.

Lemon Vinaigrette

Lemon-Vinaigrette
Makes ½ cup, can be doubled

2 tablespoons minced shallots
½ teaspoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
½ teaspoon chopped fresh thyme, or ¼ teaspoon dried thyme
¼ cup extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper

In a small bowl, mix shallots, zest, juice, vinegar, and thyme. Whisk in olive oil until fully blended. Season with salt and pepper.

Serve on mixed greens or kale, tomatoes, cucumbers and olives. Or atop boiled potatoes with grilled vegetables and fresh basil for a great potato salad.

Mason Jar S’mores

masonjar-smores
GRAHAM CRACKER CRUST:
5 whole graham crackers
2 tablespoons melted butter or margarine

PUDDING:
3 cups whole milk
2 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon fine salt
4 ounces semisweet chocolate, coarsely chopped
1 ounce unsweetened chocolate
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract

TOPPINGS:
50 miniature marshmallows
2 graham crackers, broken into large pieces















Special equipment: Six 5-ounce jars and a kitchen torch or broiler

For the graham cracker crust: Pulse graham crackers and butter in a food processor until crushed into crumbs. Add 2 tablespoons of graham cracker crumbs to each of six 5-ounce jars. Press the crumbs down to the bottoms with the back of a spoon. Reserve the remaining graham cracker crumbs.

For the pudding: Heat the milk until hot but not boiling in a saucepan on the stove or in a heat-proof bowl in the microwave (1 minute on high). Beat the egg yolks in a medium bowl and add the hot milk, slowly at first, stirring constantly so the eggs do not scramble. Continue until all the milk is incorporated.
Add the sugar, cornstarch and salt to a medium saucepan. Whisk until there are no lumps. Slowly whisk in the hot milk mixture in a steady stream so lumps do not form. Cook over medium-low heat, stirring constantly, until the mixture starts to bubble and has thickened, about 10 minutes. Add the semisweet and unsweetened chocolate and stir until the chocolate is melted, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Distribute the pudding among the jars and refrigerate until fully set, 2 to 3 hours.
For the toppings:
Remove the jars from the refrigerator 2 hours before serving to come to room temperature. Just before serving, top the pudding with another layer of the reserved graham cracker crumbs. Add the miniature marshmallows to cover. Use a kitchen torch to brown the marshmallows (or carefully place under the broiler for 15-30 seconds). Top each S'mores in a Jar with a large piece of graham cracker.