Indian Salmon

Between summertime and the approach of the three weeks, it pays to have a few extra fish dishes in your repertoire, especially when they taste as good as this one does.

8 (6-ounce) boneless, skinless salmon fillets
1 teaspoon ginger
1 teaspoon garam masala
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Preheat broiler. Combine all spices and rub over fillets. Place fillets on greased broiler pan. Cover with foil and broil for about 7 minutes. Remove foil and broil an additional 5 minutes. Serve with basmati or jasmine rice.

For another Indian recipe, try this easy and very delicious chicken.

Sweet Challah with Agave Syrup

In our home, my girls often help find new recipes that they want me to try. So you can imagine my surprise and delight, when my 8-year-old son came home with a new challah recipe to try. He got it from his friend Jake’s mom, Aviva, who got it from someone else but my son said it was the best challah in the Five Towns. Wow! I’ve tasted a lot of good challahs here so I had to give it a try…and yes, it is delicious and really cool because it is sweetened with sugar and agave syrup (you know, the natural liquid sweetener that has popped up at many local coffee houses- anyway, the supermarket and Trader Joe’s carry it and its in a glass bottle). The original recipe has a little more oil, a little more yeast, and no vanilla extract. I made a few changes and we love the results and I am getting so many compliments on it. I have included both versions.

5 pounds bag hi-gluten flour
5 packages active dry yeast (original recipe: 4 ½ tablespoons yeast)
4 cups warm water
1 teaspoon sugar
1 ½ tablespoons salt
2 squirts agave syrup
3 eggs
1 ½ teaspoons vanilla extract (original recipe omitted vanilla extract)
2 cups sugar (I use a bit less)
1 ¼ cups oil (original recipe: 1 ½ cups oil)

Dissolve the yeast in the warm water. Stir in 1 teaspoon sugar. Let proof (rise) for 15 minutes.

Mix together the flour, sugar, and salt. In a separate bowl mix together the eggs, agave syrup, vanilla extract, and the oil. In a mixer fitted with a dough blade, make sure the dry ingredients are well mixed. Slowly add the egg mixture and blend well. Add the yeast/water mixture and mix until incorporated. Knead the dough for 10 minutes in the mixer.

Take out the dough and put it in a greased bowl. Cover with a delicate cloth and place in a warm spot. Let the dough rise for 45 minutes to one hour. Punch down the dough and braid it.

Let it rise for another 30 minutes. Brush gently with an egg wash (1 egg yolk mixed with 1 tablespoon water) and sprinkle with sesame and poppy seeds. Or make a sweet crumble topping and sprinkle it on top.

Preheat the oven to 350 degrees. Bake for 30 minutes or until cooked through.

Enjoyed this sweet challah recipe? Try another of our great challah recipes.

Blackened Tilapia with Mango Salsa

photo: pennyrounds.com


This fish recipe makes a great weeknight meal or a beautiful first course. The blackened fish with the colorful mango salsa are very attractive on a white plate and the flavors are a perfect contrast of sweet and spicy.

1/4 cup sweet paprika
2 tablespoons ground thyme
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground red pepper
1/2 cup (1 stick) margarine, melted
4 (10-ounce or 4 ounce for appetizer size) tilapia fillets
Mango Salsa, recipe follows

Heat a cast-iron skillet or a large sauté pan over medium-high heat until hot.
In a shallow dish, combine the paprika, thyme, onion powder, garlic powder, salt, and red pepper.
Pour the melted butter in another shallow dish.

Dip the fish fillets in the melted margarine, then coat with the seasoning mixture. Cook the prepared fish, in batches if necessary, until the fish flakes easily with a fork, 3 to 4 minutes per side. Serve with the mango salsa.

Mango Salsa:
2 mangos, peeled and diced
2 jalapenos, seeded and diced
1 small orange bell pepper, diced
1/2 small red onion, diced
1/2 cup chopped fresh cilantro
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1 lime, juiced

Combine all the ingredients in a small bowl, tossing gently to coat. Cover and refrigerate.

Enjoyed this blackened tilapia recipe? Try another of our great mango fish recipes.

Soi Polo Chicken

This chicken recipe came to me from my sister but it is a recipe by Chef Todd English. Heard of him? He was awarded the National James Beard Award as Best Rising Chef and Bon Appetit awarded him Best Chef in the Northeast. Maybe what made him even more famous is that

photo: OFOM.com


People magazine photographed him as one of the 50 Most Beautiful People in 2004. This is one of the chicken recipes in his latest book. Super easy and a crowd pleaser. Gluten-free too.

1 cup soy sauce (or Tamari for gluten free option)
3 tablespoons sweet rice wine
3 tablespoons brown sugar
2 tablespoons sesame oil, dark (toasted)
1 tablespoon fresh ginger, finely chopped
8 skin-on boned chicken thighs, or 4 skin-on boned chicken breasts (about 3 lbs)
3 tablespoons chopped fresh cilantro

Place the first five ingredients in a bowl and whisk to combine. Add the chicken, turning to coat. Cover and marinate for 20 minutes or up to 3 hours.

Preheat the oven to 375 degrees. Remove the chicken from the marinade and discard the marinade. Place the chicken, skin side up, in a lightly greased 13 X 9” baking dish. Bake for 30-45 minutes or until the juices run clear when pierced with a fork and the skin is golden brown and crispy. (If using chicken breasts, they may take a little longer.)

Divide chicken evenly among plates. Spoon a little of the pan juices over each piece and garnish with the cilantro. Serve immediately.

Enjoyed this recipe for Soi Polo Chicken? Try another of our delicious kosher chicken recipes.

Grilled Steak with Red Wine Glaze

photo: seriouseats.com

With all this talk about KFWE 2014, I had to whip out some food with wine favorites. This one can be made on a grill pan indoors all year round or on a saute pan if you don’t own a grill pan yet. By the way, you must get one here. It’s officially a cooking essential in my book.

I serve this at barbeques, when friends are over, and for Shabbos dinner or lunch. The wine reduction is bold with a hint of sweet. It is a delicious over the steaks and is completely wiped off the plates if you serve it with a little toasty bread.

2 pounds skirt steak or 4 rib steaks
Kosher salt
White pepper
Wine Reduction, recipe follows
Preheat a grill over medium-high heat.

Season skirt steak with white pepper on both sides (if using rib steaks, add salt too). Put the steaks on a very hot grill and cook for about 3 to 5 minutes on each side for medium-rare. Transfer to serving plates and serve with Red Wine Reduction.

Red Wine Reduction
750 ml Bordeaux Red Wine
1 cinnamon stick
2 star anise
2/3 cup honey

Put all the ingredients in a stainless steel saucepan. Reduce slowly over medium heat, until it becomes a syrup, about 30 minutes. Strain and drizzle wine syrup over steaks. Great warm or at room temperature.

Enjoyed this red wine steak recipe? Try another of our kosher steak recipes.

Southwestern Quinoa Salad with Black Beans and Corn


Many thanks to my friend Devorah for sharing this quinoa recipe with me. I love that she knew immediately that I would like it as it has cilantro, corn, black beans, all of which are my favorites. The original recipe came from allrecipes.com but we adapted it to our taste.
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1-1/2 cups vegetable broth or pareve chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper or ¼ teaspoon crushed red pepper
1 cup corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Kosher salt and pepper to taste

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Enjoyed this recipe for quinoa salad with black beans and corn? Try another of our quinoa salad recipes.

Crème Brulee

photo: ifood.tv


Serves 4

I met the chef who created this recipe about 7 months ago at a food show. His name is Ashley Farnell and he is an accomplished chef , caterer, and cooking instructor. We discussed at great length the pareve crème brulee situation. Basically, every recipe I had tried until then just wasn’t worth making or eating. The dairy versions were so far superior that it was not something I even tried anymore. Along came Chef Ashley. He seems to have mastered the taste and texture and its pareve. Try it and let us know what you think. And thanks Ashley for being a great friend of GKC!

1-½ cups pareve whipping cream
1 teaspoon vanilla extract
½ teaspoon finely grated orange zest
4 large egg yolks
¼ cup sugar
¼ cup brown sugar

Preheat oven to 350 degrees.

Place pareve cream, vanilla extract and orange in a small pot and set over medium heat. Bring to boil, then remove from heat and cover, set aside.

Whisk egg yolks and sugar until mixture is pale and increased in volume. Slowly drizzle cream mixture into egg mixture. Strain through sieve to get rid of zest and any bits.

Pour into crème brulee moulds and place into a large roasting pan (you are making a bain marie pan). Fill the pan, 2/3 full, being careful not to get any water into the crème brulee mixture, with boiling water.

Place into the oven for 30 – 40 minutes, until the custard is set. Remove from the pan and cool to set.
SPRINKLE THE BROWN SUGAR ON TOP AND BROIL OR TORCH the tops of the crème brulee. If using a broiler, they only need about 30 seconds to 1 minutes to brown.

Enjoyed this crème brulee recipe? Try another of our kosher dessert recipes.

Pareve Blueberry Cheesecake

1-1/2 cups graham cracker crumbs
1/3 cup margarine, melted
3 (8-ounce) packages tofutti cream cheese
1-1/4 cups sugar
3 tablespoons flour
4 eggs
1 cup tofutti sour cream
1 teaspoon vanilla
1-1/2 cups blueberries
1 cup pareve whip
2 teaspoons sugar
2 tablespoons tofutti sour cream
Extra blueberries for garnish

Preheat oven to 350 degrees. Mix together graham cracker crumbs and melted margarine and press into bottom and slightly up sides of a 9-inch spring form pan. Bake for 8 to 10 minutes. Cool on wire rack. Reduce oven to 300 degrees. Beat together tofutti cream cheese and sugar until fluffy. Beat in flour, then eggs, one at a time. Add tofutti sour cream and vanilla. Gently stir in blueberries. Pour batter into crust and bake for about 1 hour an 10 minutes. Remove from oven and set on wire rack. Cool for after 30 minutes; run knife around sides to loosen. Cool completely, cover and chill for at least 8 hours.

Beat pareve whip until stiff peaks form, gradually adding the 2 teaspoons sugar. Fold in the 2 tablespoons tofutti sour cream and spoon over cheesecake. Garnish with blueberries, if desired.

Mocha Almond Bundt Cake

photo: kristineskitchen

This cake both looks good and tastes good!

Streusel:
½ cup brown sugar
½ cup chopped toasted almonds
1/3 cup old-fashioned oats
1-1/2 teaspoons instant espresso powder
¾ teaspoon cinnamon
¼ cup (1 stick) margarine, cut into pieces

Cake:
¾ cup (1-1/2 sticks) margarine, softened
½ cup almond paste
1-2/3 cup sugar
3 cups cake flour
1 tablespoon baking powder
1 cup toasted slivered almonds, finely ground
½ teaspoon almond extract
1 cup nondairy creamer or soy milk
6 egg whites, at room temperature

Glaze:
1 cup powdered sugar
¼ cup pareve whip
1 teaspoon instant espresso powder
1/3 cup toasted slivered almonds

Preheat oven to 350 degrees. Prepare streusel by coming brown sugar, almonds, oats, espresso powder and cinnamon in a small bowl. Cut in margarine until coarse crumbs are formed; set aside.

Cream together margarine and almond paste. Beat in 1-1/3 cups sugar until fluffy. Beat in extract. Stir together flour and baking powder and add to mixture alternately with nondairy creamer, beginning and ending with dry ingredients. Stir in ground almonds. In a separate bowl, beat the egg whites until medium peaks form. Gradually beat in remaining 1/3 cup sugar and keep beating until whites are stiff. Fold into batter. Pour half of batter into greased Bundt pan. Sprinkle streusel over batter in pan and cover with remaining batter. Bake for about 1 hour. Cook I pan for about 20 minutes; then turn onto rack to finish cooling.

Prepare glaze by stirring together powdered sugar, pareve whip and espresso powder. Drizzle over cake and sprinkle with almonds.

For some other terrific desserts using almonds, try this Chocolate Almond Ripple Cake or these Almond Biscotti.

Easy Chocolate Oatmeal Cookies

photo: sucheela.net

Easy
Very little preparation but lots of taste.

1 (19.5-ounce) package brownie mix
2 cups quick-cooking oats
½ cup (1 stick) margarine, melted
3 eggs
1 cup white chocolate chips
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Beat together brownie mix, oats, melted margarine and eggs. Stir in chocolate chips. Drop by ¼-cupfuls onto greased cookie sheets. Bake for about 15 minutes. Cool 1 minute on cookie sheet before removing to wire rack to finish cooling.

My favorite easy cookie recipe based on a cake mix is this one calling for chocolate chips and coconut.

Peach-Raspberry Cobbler

½ cup margarine, softened
½ cup tofutti cream cheese
¼ teaspoon vanilla
1-1/2 cups flour
4 large peaches, cut into ¼-inch slices
1-1/4 cups fresh raspberries
2 teaspoons fresh lemon juice
½ teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons sugar
½ teaspoon cinnamon

Beat together margarine, tofutti cream cheese and vanilla until creamy. Add flour and mix until completely combined. Shape dough into a disk, wrap in plastic wrap and chill until firm – about 45 minutes.

Preheat oven to 400 degrees. Mix together peach slices, raspberries, sugar, lemon juice, cinnamon and nutmeg. Pour into 2-quart baking dish. Roll dough out to about ¼-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out biscuits. Place over filling, making sure it is basically covered. Stir together remaining sugar and cinnamon and sprinkle over biscuits. Bake for about 40 minutes – until biscuits are browned and filling is bubbling. Best served warm with a dollop of pareve whipped cream or pareve vanilla ice cream.

Limeade with a Kick

photo:foodchannel.com

I love summer drinks – this one has a little zip to it with the addition of jalapeno. If that intimidates you, just leave it out.
4 limes, juiced
1 cup sugar
2 sprigs fresh mint
½ gallon water
1 jalapeno, sliced
Ice

In a large pitcher, stir together the lime juice and sugar until dissolved. Stir in mint and mash (if you have a muddler, use that). Pour in water and mix well. Stir in jalapeno. Cover pitcher and refrigerate for at least 8 hours. Add ice cubes and extra mint sprigs if you like. Serve.

For a richer (and dairy) but still cool summer drink, try this Coffee Ice-Blended treat.

Strawberry Tart

photo:aggieashley07

½ cup tofutti cream cheese
½ cup margarine, softened
1 tablespoon sugar
1-1/4 cups flour
½ cup sugar
¼ cup cornstarch
2 cups pareve whip
4 egg yolks
3 tablespoons margarine
½ teaspoon vanilla
1 quart strawberries, sliced

Beat together tofutti cream cheese, margarine and sugar until fluffy. Add flour and beat until well combined. Shape into a disk, wrap in plastic wrap and chill for ½ hour.

Preheat oven to 400 degrees. Roll dough out to about 1/8-inch thick. Press into bottom and up sides of a 9-inch tart pan. Cover with parchment paper and then fill with pie weights or dried beans. Bake for about 15 minutes, removed weights and bake an additional 5 minutes – until lightly browned. Cool on wire rack.

In a medium-sized heavy saucepan, combine ½ cup sugar and the cornstarch. Whisk together the whip and the egg yolks, then slowly whisk it into the sugar mixture over medium heat. Bring to a boil; reduce heat and simmer, stirring constantly for about 1 minute. Remove from heat and stir in margarine and vanilla. Place plastic wrap directly on filling and let stand ½ hour until set.

Pour into prepared shell. Cover and chill. Top with sliced strawberries.

Puff Pastry-Covered Curried Chicken

1 tablespoon oil
1 Granny Smith apple, chopped
1 onion, chopped
1 teaspoon minced garlic
1 tablespoon oil
4 boneless, skinless chicken breasts, cut into strips
2 tablespoons flour
1 (15-ounce) can diced tomatoes
½ cup raisins
1 tablespoon curry
1 sheet frozen puff pastry, thawed just before using

Preheat oven to 400 degrees. Heat oil in medium skillet over medium0high heat and sauté apple, onion and garlic. Cook until softened – 3 to 5 minutes. Remove from heat. Add remaining oil to pan and add chicken. Cook until browned – just over 5 minutes. Add flour, stirring to coat. Add tomatoes and cook until thickened – about 2 to 3 minutes. Add raisins, curry powder and apple mixture. Reduce heat to low and simmer for about 5 minutes. Pour into 2-quart baking dish. Roll out puff pastry so that it is slightly larger than baking dish. Place over chicken and press edges against sides of dish to seal. Cut slits in pastry for venting. Bake until golden – about 35 to 45 minutes.

For curried chicken in a totally different incarnation, try this Braised Curry Chicken.

Whole Wheat Sugar Cookies

Slightly healthier than your traditional sugar cookie and still delicious.

½ cup (1 stick) margarine, softened
½ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1-1/2 cups whole wheat flour
1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
1/3 cup sugar for rolling

Preheat oven to 375 degrees. Cream together sugar, margarine and shortening until fluffy. Beat in egg and vanilla. On low speed, add flours, baking powder and baking soda until well combined. Shape dough into balls and roll in sugar. Place on ungreased cookie sheets and bake for about 13 minutes. Cool for 1 minute on cookie sheets before removing to wire rack to finish cooling.

If you prefer the traditional sugar cookies, this recipe fits the bill perfectly.

Asian Imitation Lobster Salad

This is a great Shabbos lunch appetizer in the summer; everyone asked me for the recipe!

2 pounds imitation lobster, defrosted
2 tablespoons oil
2 teaspoons minced garlic
4 tablespoons rice vinegar
1 tablespoon soy sauce
½ teaspoon ginger, minced
½ cup lime juice
1 tablespoon toasted sesame seeds
¼ cup minced cilantro

Whisk together oil, garlic, rice vinegar, soy sauce, ginger and lime juice. Toss with imitation lobster. Stir in sesame seeds and cilantro. Chill for 1 to 3 hours before serving.

If you’re a fan of the imitation crab, try this pasta salad.

Hard Lemonade


Serves 5
2 cups water
1 cup sugar
8 cups ice
4 ounces vanilla-infused vodka, recipe follows* or vanilla vodka
1 cup fresh lemon juice
1 lemon, sliced into rings
Mint for garnish

In a small saucepan, bring water and sugar to a simmer. Cook until sugar dissolves. Remove from heat and let cool.
In a large pitcher, fill with ice. Stir in sugar water (simple syrup), vodka, juice, and lemon slices. Garnish with mint.

Vanilla-infused Vodka:
1 liter vodka
2 vanilla beans

Split beans lengthwise and add to vodka bottle. Let infuse overnight in a cool dark place. Strain into another sterilized bottle.

Grilled Chicken with Zaatar and Lemon

photo: myrecipes.com

Easy
This is it. I posted on facebook that I was trying a new recipe for grilled chicken that had zesty zaatar spice and lemon. It was easy and super tasty. Chicken with zaatar is not the most common combination but it works really well on the barbeque.
Serves 8

1/2 cup olive oil
4 tablespoons zaatar spice
4 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
8 pieces of chicken
2 lemons, cut into 4 wedges
2 large Vidalia onions, cut into thick slices

Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in a large bowl. Add chicken and turn to coat. Let marinate for at least 1 hour.

Heat grill to medium – 350 to 450 degrees. Grill chicken, skin side down, until browned, 5 to 8 minutes; watch for flare-ups and move chicken to a cooler spot if needed. Turn chicken and grill until cooked through, about 4 minutes.

Grill lemon wedges and onion in last few minutes, turning once, until grill marks appear on the lemon and the onions are cooked through. Serve with chicken.

Enjoyed this recipe for grilled chicken? Try another kosher chicken recipes.

Dry Rubbed BBQ London Broil

Serves 6

Grilling is just so easy and so delicious that we must keep sharing the best kosher BBQ recipes with our faithful GKC readers. I served this for Shabbos lunch with a mustard dipping sauce. The dry rub gives the meat flavor and creates a terrific crust on the meat while it barbeques. Kosher barbeque is the simpliest to prepare and a success every time.

1 (2-3 pound) London broil (I ask the butcher to split it and devein it if it’s a thick cut)
2 tablespoons olive oil
¾ – 1 cup flavorful beer
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon sweet paprika
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon kosher salt
15 grinds black pepper

Place London Broil in a pan and pour the beer over the meat. Let it rest and marinate in the beer for at least one hour and up to three hours. Pour off the beer and dry the meat.

Mix together the chili powder, oregano, paprika, garlic powder, cumin, kosher salt, and pepper. This is the dry rub.

Rub London broil with olive oil and then coat generously with the dry rub (spice mixture). Let stand for about 15 minutes at room temperature.

Preheat a grill or a grill pan over medium-high heat.

Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias. Serve with steak sauce or grainy mustard.

Papaya and Avocado Salad

Serves 6 – 8

Summer salads are fresh, fruity, and full of vibrant color and flavor. This one is commonly made with mango (and is really good that way) but we tried it with papaya, another summer seasonal fruit, and loved the results! Papaya is refreshing and available this time of year. It’s a summer salad that is easy, colorful, and a winner in our house.

2 avocados, semi-ripe
2 papayas, not too soft (or 1 extra large one)
3 limes
1 small red onion, minced
1 teaspoon ginger, minced
2 tablespoons olive oil
2 scallions, white part only, cut thin on the bias
¼ cup cilantro or basil leaves, sliced thin
Salt and pepper

Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges.

Juice the limes into a bowl. Add the red onion and ginger and mix. Set it aside for 5 minutes to blend the flavors. Add the remaining ingredients and gently toss. Season with salt and pepper, to taste. Serve immediately.

Potatoes with Lemon and Basil


Serves 4

This recipe can be doubled but be careful with the amount of chicken stock and lemon juice. I use a little less of each when I double it. It is an easy side dish and works with any kosher chicken or meat recipe. Although better warm, it’s a still good at room temperature.

16 baby new potatoes, halved
2 cups chicken stock
1/2 cup fresh lemon juice, plus 2 teaspoons
3 1/2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon lemon zest
1/4 cup chopped fresh basil leaves

Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.