Gourmet Kosher Cooking
8 large potatoes, peeled and cut into sticks or two bags pre-cut potatoes
Canola oil
Salt
If using a deep fryer, please follow manufacturer’s instructions. Otherwise heat oil in deep frying pan. While sizzling add potatoes. Fry briefly and remove from heat. Drain. Reheat oil and when it returns to a sizzle, add the slightly cooked fries. Cooking until brown on the outside. Remove from heat, drain and sprinkle with salt. Serve immediately.
This is simple but very popular. Make sure to have ketchup in your refrigerator!
8 fish fillets – sole, cod, halibut or pollock
2 cups seasoned bread crumbs
½ cup canola oil
Preheat oven to 350 degrees. Coat each fillet with bread crumbs and lay it on cooking sheet. The fillets should not be overlapping. Drizzle with oil and bake for about 45 minutes.
Canola oil
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 jalapeno, chopped
1 tablespoon chili powder
1 teaspoon cumin
1 cup beer
1 (29 ounce) can diced tomatoes with their juice
1 (15 ounce) can kidney beans
In a large Dutch oven, heat the oil. Add the ground beef and cook until brown, continually stirring to break into small pieces. Add onion and garlic and jalapeno and continue to sauté. Add remaining ingredients and bring to a boil. Reduce heat to a simmer and continue cooking for about 1 hour. This can be a meal by itself with some cornbread, rice and salad or served as a topping for the hot dogs.
1 pound spaghetti
2 tomatoes, chopped
2 tablespoons chopped fresh basil
1 teaspoon minced garlic
¼ cup olive oil
½ teaspoon kosher salt
Prepare pasta according to package directions. Toss with remaining ingredients and serve. It brings the taste of summer to your table all year round.
Easy
½ cup canned unsalted chicken broth
½ small onion, finely chopped
¼ cup Dijon mustard
4 garlic cloves, finely chopped
1 teaspoons dried thyme, crumbled
6 boneless skinless chicken breast halves, well trimmed
Combine first 5 ingredients in heavy large skillet. Bring to gentle simmer over medium low heat. Add chicken and season with pepper. Cover and poach until chicken is just cooked through, about 20 minutes. Transfer chicken to platter. Boil liquid in skillet until reduced to sauce consistency, about 2 minutes. Pour sauce over chicken and serve.
Serves 6
1 cedar plank (available at Williams Sonoma and Costco)
½ side of salmon fillet
4 tablespoons honey
1 tablespoon lemon juice
1 tablespoon olive oil
kosher salt and pepper
Soak the plank in water for 30 minutes. Put the salmon on the cedar plank. Season with salt and pepper, drizzle the honey, lemon juice and olive oil on top of the salmon. Heat the grill. Place the salmon on the plank on top of the warm grill. Cover the grill and cook for about 15 minutes or to desired doneness.
Serve with dill sauce.
1 cup mayonnaise
1 tablespoon ketchup
3 tablespoons grated apple
2 pickles, chopped
¼ of an onion, chopped
¼ cup fresh dill
1 tablespoon sugar (optional)
Process all ingredients in a food processor to desired consistency.
Easy
1 chicken cut in 1/8th’s
1 cup your favorite barbeque sauce
¼ cup your favorite beer
Marinate the chicken in the beer for 2 hours. Pour off the beer and add the barbeque sauce and marinate for about 3 hours. Preheat the barbeque. Take the chicken out of the sauce and barbeque for 7 minutes turn over and cook for 7 more minutes or until cooked through.
3 onions, sliced
4 tablespoons olive oil
3 lbs. skirt steak
3 tablespoons Dijon mustard
1 cup teriyaki sauce
4 cloves garlic, minced
Soak the steak in cold water to clean and to remove excess salt that is soaked in the meat. Soak it for 15 minutes, pat dry.
Heat oil in sauté pan and sauté onions until brown and caramelized. Spread garlic and Dijon mustard on the steak. Place cooked onions on top and then teriyaki sauce. Marinate for 6 hours. Either broil the meat for 8 minutes each side, checking often to make sure it is not too overcooked or grill the meat until medium rare on a prepared barbeque or grill pan. If grilling the meat, pour the marinate and onions in a sauce pan and cook until reduced and thickened a little, about 6 minutes.
10 flour tortillas
2 ½ cups shredded mozzarella cheese
1/4 cup Parmesan Cheese, grated
4 red peppers, halved
Put the red peppers on a baking sheet. Spray with Pam cooking spray. Bake in a 425-degree oven until browned on top, about 20 minutes. Immediately put them in a sealed bag or container. When cool, peel the skin off the peppers, sprinkle with salt and slice in pieces.
Spray an omelet pan or sauté pan with nonstick cooking spray. Under medium low heat, warm a tortilla. Flip it over and add about ¼ cup cheese to one side. When starting to melt (about 2 minutes) add some pieces of red pepper and fold the other side of the tortilla over the pepper and cheese. Heat through. Sprinkle with Parmesan cheese.
2 cans white beans, rinsed and drained
1/2 cup water or pareve chicken stock
1 teaspoon salt
Mash the beans in a saute pan over low heat. Slowly add the water or stock to desired consistency. Add salt and heat through. Serve on top of the quesadillas or on the side with guacamole and salsa.
Mock Shwarma
Israeli Salad
Humus
Tehina
Warm Pitas
Pancakes
Eggs
Vegetarian Sausages
Fish Tacos
Corn Tortillas
Mexican Coleslaw
Veal or Turkey Piccata
Near East Original Rice Pilaf
Curried Cauliflower
Sloppy Joes
Kaiser Rolls
Tossed Salad
2 tablespoons canola oil
2 pounds chicken fajitas (skinless, boneless, chicken breasts, cut into strips)
2 brown onions, sliced
2 tablespoons shwarma seasoning
Sauté chicken in oil until no longer pink. Add onions and continue to sauté. Sprinkle generously with seasoning and cooking until well absorbed. Serve inside pita with humus and tehina and Israeli salad.
1 large cucumber, peeled and finely diced
4 ripe tomatoes, finely diced
Toss together and dress if desired with Greek salad dressing or a simpler lemon juice and olive oil dressing.
1-1/2 cups extra virgin olive oil
½ – 2/3 cup red wine vinegar
1 tablespoon granulated garlic
2 teaspoons oregano
2 teaspoons basil
1 teaspoon black pepper
Combine all ingredients and mix well. This is a very versatile dressing and can be used on regular tossed salad as well.
While I wouldn’t advocate the frozen pancakes, I do think the mixes are perfectly adequate. If you are more ambitious, here is a basic recipe. Non-purists like to add either fresh fruit (well-drained) like strawberries or blueberries or even something like chocolate chips. I however am a purist and like my pancakes unadulterated.
This is adapted from Spice and Spirit: The Complete Kosher Jewish Cookbook
2 eggs
2-1/2 cups milk
2-1/2 tablespoons oil
2 cups flour
4 teaspoons baking powder
½ cup sugar
Beat eggs and then whisk in milk and oil. Add all dry ingredients and mix together until batter is mostly smooth. Spray large skillet with non-stick cooking spray and heat over medium flame. Drop batter by large spoonfuls onto skillet. Flip pancakes when top side is covered with small bubbles.
2 pounds firm-fleshed white fish such as cod or halibut
¼ cup canola oil
¼ cup lime juice
1 teaspoon crushed red chili peppers
2 jalapenos, diced
Whisk together canola oil, lime juice, crushed chili peppers and jalapeno. Pour over fish and allow to marinate for about 1 hour.
Spray large skillet with non-stick cooking spray and turn flame to medium high. Pour fish with marinade into pan and begin to cook, breaking the fish into pieces as you go. Continue until fish is browned on all sides – about 10 minutes. Serve inside corn tortillas with Mexican Coleslaw.
2 packages coleslaw
1 bunch cilantro, chopped
½ jicama, chopped (if desired)
½ cup canola oil
½ cup rice wine vinegar
½ cup sugar
½ cup Thai chili sauce
Mix all dressing ingredients together and pour over coleslaw. Mix well.
8 veal cutlets, pounded thin (can substitute turkey cutlets or even very thin chicken cutlets)
flour for dredging
salt and pepper
¼ cup olive oil
¼ cup margarine
1 tablespoon minced garlic
1 cup white wine
½ cup lemon juice
1 tablespoon capers with a little juice
Season flour with salt and pepper and dredge cutlets in flour. Heat olive oil and margarine over medium-high heat in a large frying pan. Sauté cutlets – about 2 minutes per side – and lower heat. Add garlic to pan then slowly pour in wine and lemon juice. Bring to a boil and reduce liquid by half. Add capers and serve. For a thicker sauce, stir in a little of the extra flour.
1 head cauliflower, broken into florets
2 tablespoons canola oil
1 tablespoon curry powder
2 teaspoons cumin
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
Heat oil over medium-high heat in a frying pan. Add cauliflower and begin to sauté. Add spices and stir. Keep sautéing until spices are mixed through and cauliflower is thoroughly browned.
The easiest way to make simple Sloppy Joes is to sauté ground beef and onion until brown and then pour in two (15-ounce) cans of Hunt’s Sloppy Joe sauce. This is delicious (even the kids like it) and no fuss.
For a slightly more interesting variation (and to introduce a few vegetables), you can try this version:
2 tablespoons canola oil
2 pounds ground beef
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
½ green pepper, chopped
1 tablespoon minced garlic
1 cup ketchup
¼ cup brown sugar
1 tablespoon Worcestershire sauce (the no-fish kind)
½ teaspoon black pepper
1/8 teaspoon cloves
Heat oil in a large skillet and sauté beef, vegetables and garlic over medium heat until browned. Drain off the fat. Add the remaining ingredients and mix well. Bring to a boil and reduce heat. Simmer for about 30 minutes. Serve over fresh Kaiser rolls.
Salmon Under Horseradish Meringue
Lentil Soup with Beef
Spoonbread
½ cup plain low-fat yogurt
1 tablespoon unsalted butter, melted
½ cup freshly grated horseradish or ¼ cup white horseradish from the jar
¼ teaspoon kosher salt
6 egg whites
1 teaspoon sugar
4 salmon fillets, 6 ounces each, skinned
Freshly ground pepper to taste
½ cup chopped fresh dill
1. Put the yogurt in a strainer lined with a double layer of paper towels. Set the strainer over a bowl, place in the refrigerator and let drain for 3 hours.
2. Preheat the oven to 425 degrees. Coat a baking dish, large enough to hold the fillets in a single layer. Drizzle with melted butter. In a bowl, combine the drained yogurt, horseradish and ½ teaspoon of salt.
3. Beat the egg whites until they form soft peaks. Add the sugar and continue to beat until they form stiff peaks. Carefully fold in the seasoned yogurt.
4. Lay the salmon in the baking dish and season with the remaining ¼ teaspoon of salt and the pepper. Cover each fillet with ¼ of the meringue. Bake until the fish is cooked through, about 15 minutes. Divide among 4 plates and sprinkle with dill. Serve immediately.
Yield: Four servings.
2 tablespoons olive oil
1 ½ pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 ½ teaspoons chopped fresh rosemary leaves
1 ½ teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves
Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Sauté until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve
4 cups soy milk or regular milk
¼ cup margarine
2 tablespoons sugar
½ teaspoon salt
1/3 cup yellow cornmeal
6 large eggs, separated
4 teaspoons baking powder
1 teaspoon cream of tartar
Maple syrup (optional)
1. In pot, combine soy milk, margarine, 2 tablespoon sugar and salt. Heat on medium until very hot. Reduce to low, and gradually add corn meal, stirring constantly, cook until thick, 6-8 minutes. Let cool. Stir egg yolks and baking powder, and set aside.
2. Beat egg whites with cream of tartar. Blend 1 cup of white mixture, fold cornmeal into whites. Put into buttered 2 ½ – 3 quart, bake in 350 degrees for 45-55 minutes
Sweet spoonbread:
Add 3 – 4 cups of berries mixed with 1/4 cup of sugar to the top of the spoonbread.
Savory Spoonbread:
When folding in the egg whites, add 1/4 cup of chopped green chilis. Sprinkle the spoonbread with cheese (if dairy) and cilantro. Ladle salsa on top of the spoonbread.
2 16-ounce eggplants, cut crosswise into ½-inch-thick slices
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
¾ cup pine nuts, toasted
¾ cup dried currants
½ cup drained capers
2 14 ½ -ounce cans diced tomatoes in juice
1 pound fusilli pasta
1 cup freshly grated parmesan cheese
½ cup chopped fresh basil
Place eggplant slices on large rimmed baking sheet. Sprinkle with salt. Let stand 20 minutes. Turn eggplant slices over. Sprinkle with salt. Let stand 20 minutes longer. Rinse eggplant. Drain: pat dry with paper towels. Cut eggplant into ½-inch cubes. Set aside.
Heat olive oil in heavy large skillet over medium-high heat. Add onion and sauté until golden, about 4 minutes. Add garlic; sauté 1 minute. Add eggplant; sauté until tender, about 10 minutes. Stir in pine nuts, currants and capers; sauté 1 minute. Add tomatoes with juices; bring to simmer. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add eggplant mixture, ¼ cup cheese and basil. Toss to combine. Transfer to large bowl. Serve, passing remaining cheese separately.
1 1/3 cup sugar
½ cup margarine or butter (if dairy)
2 eggs, beat well
2 or 3 bananas, mashed with fork
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup buttermilk (1/2 cup coffee rich and 1 tablespoon white vinegar)
½ cup chopped nuts
1 teaspoon vanilla
Cream together sugar and margarine. Add eggs, beat well, and then add bananas. Sift together the flour, baking powder, baking soda, and salt. Add to the banana mixture. Add the buttermilk and vanilla extract. Fold in the nuts. Grease and flour bread pan, or 9 x 4 inch pan. Pour the batter in the pan and let set out 10 minutes in pan before baking. Bake for 55 minutes in a 350 degree oven.
