Gourmet & Kosher

 

Out of Your Gourd – 3 Gourmet Pumpkin...

 

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Pumpkins are not only generous in size, but are laden with vitamins and minerals. Most parts of the pumpkin are edible,
including the shell, flesh, seeds, leaves, flowers, and the delicious oil that is produced when the seeds are ground.
The best pumpkins for culinary uses are small (about 5 pounds). Pumpkins are a cold weather fruit (yes, fruit!) and can be stored for long periods in a cool, dark place. I like to remove the seeds and toast them for snacks and garnishes. I also peel the flesh from the shell and either freeze it or cook it until the water cooks out and I am left with a delicious and healthy puree. I also purchase cans of pumpkin puree and use it in everything from breads, pastas, gnocchi, and pastry items.

crispy pumpkin purses

Crispy Pumpkin Purses


 

A Meaty Breakfast From The Kosher Butcher’s...

 

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Being a butcher, my husband leaves for work really early in the morning. I don’t even hear the alarm go off anymore, in fact the first time I realize it’s the next day is when he kisses me goodbye and I get to smell the hint of aftershave as he leaves for work. So family breakfasts, as typically portrayed on TV shows, don’t quite follow that pattern in our home. More often than not it’s a bowl of cereal or a piece of toast with a cup of Italian blend coffee just before leaving for work. However, it is not uncommon for me to come home on a weekday morning to find one of my children cooking up a ‘boerewors breakfast bonanza’ with all the trimmings!

boerewors muffins

Boerewors Muffins


 

Stuffed Baked Potatoes

 

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Stuffed baked potatoes are a warm, comforting and inexpensive way to get dinner or brunch on the table.  Stuffed baked potatoes can be simple with butter and cheese or as complex as caviar and truffles. They can be served as the DISH or as a side.

How to choose your potato:


 

Grilled Chicken Panini with Olive Pesto Tapenade

 

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The famous steakhouse in LA Shiloh’s, serves an Olive Tapenade with their warm, crusty baguette as soon as you sit down for a meal. This combination almost definitely means you’re mostly full by the time you get the menu. I’ve slightly adapted the recipe from a tradition tapenade to create a pesto fusion. It’s the perfect condiment for any sandwich; especially this grilled chicken panini sandwich.

I like to keep my paninis simple, as they’re more like a convenience food when I prepare them at home. It’s a great way to repurpose leftover chicken into a new meal. Or, you can make your own from scratch using an interesting mix of spices, with paprika and cumin being my favorite. Don’t feel limited, grilled chicken is like a blank canvas, use whatever you’d like to infuse flavor to it.


 

Dinner Tonight Italian Style

 

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Dinner tonight at Alessandra Rovati is always Italian.  This Venice-born Kosher Italian chef turns to simple, healthful, and authentic Italian fare when cooking for her family—including her Brooklyn-born husband, who loves it. The little ones (a four-and-a half-year-old son and three-year-old daughter) love to help, but you can imagine the mess they make.

Cod Fillets in Bread Gratin

Cod Fillets in Bread Gratin


 

Syrian Cooking With Poopa Dweck

 

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Today, I’m going to cook traditional Syrian dishes with Poopa Dweck, author of Aromas of Aleppo. Most of the dishes we’re going to make I have prepared before—one even weekly. As a Syrian Jew, it’s the food I grew up with as well. Yet, I still hope to unlock secrets of the Syrian kitchen, and bring access to this distinctive and tantalizing cuisine to Joy of Kosher readers. For all of you—we’re going to make maza (small delights) first, two types. Bastel, delightful small semolina pastries, filled with ground meat, and laham b’ajeen, mini meat pies, a favorite of all types of Jews everywhere. And for the main course—we’re preparing mehshi kusa, squash filled with ground meat and rice—with a surprisingly delicious side.

bastel-ground meat filled pastries

Bastel


 

Pressure Cooker Stews for Succot

 

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I usually spend Succot in Seattle with my family and the weather is always really cold! I know I should be talking about how much I love spending time with everyone when I return to my hometown (and I really do), but all I can think about is putting on layers and layers of clothes to eat in the succah every night. We put on our heavy coats, enter the succah and hope the soup will warm us very quickly.

As a kid, my Succot memories in chilly Seattle always existed around my Savtah’s incredible cooking and her recipes are still in full-swing today. For years, I’ve been making her cous cous, tongue, meringues, ice cream and more! But until this year, I never tackled two of my favorite recipes that my Savtah made every Succot: Cabbage Borscht and Oxtail Soup. Making these recipes in my own home has brought back so many sweet memories I know you will love these hearty stews as much as I always have.


 

In Season – Concord Grapes

 

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For many of us, Concord grapes are associated with either peanut butter and jelly sandwiches or Kiddush wine. I never really thought about eating the inky-colored, fragrant fresh table grapes until they started appearing in markets over the last few years.

Concord grapes are a dark blue/purple slip-skin (the skin separates easily from the fruit) variety of grape that is highly aromatic—yet largely ignored by consumers who prefer the seedless varieties.


 

Rosh Hashanah Recipes

 

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It’s that time of year again.  Who can believe that the summer flew by, the kids started school and we are planning Rosh HaShana menus? The mornings are just starting to feel autumn-y and there are some great seasonal flavors and ingredients to work with!  I have a delicious and impressive line-up for Rosh HaShana and hope you enjoy it.

Duck and Wild Rice Salad

Duck and Wild Rice Salad with Orange Shallot Dressing


 

School Lunch and Snack Ideas For Kids

 

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It’s those three little words that every parent loves to hear.

No, not “I love you,” although, of course, every parent, every person needs to hear that from someone, periodically.


 

Souffle Recipes – Sweet or Savory Made Easy

 

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I can think of few things that inspire fear in the hearts of many cooks more than a soufflé.

Maybe it is the meringue that makes people nervous, or the thought of a flat pancake dessert, or maybe it is the timing issue? I think it is all of the above. The fact is that a soufflé is actually easy once you understand it.


 

Southern Peach Streusel Bars (Vegan)

 

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Love biting into a ripe, juicy peach at the height of summer?

These delightfully soft cookie bars give you another way to enjoy one of this season’s favorite fruits.  Toasted pecans and fresh peaches, the star of the show, lend this treat their Southern flavor. These sweet squares caramelize lightly through the baking process and end with a subtle, toffee-like flavor, Southern Peach Streusel Bars.   Packed with fruit and nuts, ths is a better-for-you bar!  For something more decadent…


 

French Fries – Two Ways

 

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Summer

Sweet juicy fruits.
Crisp seasonal vegetables.
Ice cold lemonade.
A sizzling grill.
And of course, French fries.


 

Chef Jeff’s Fresh is Best Recipes

 

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Chef Jeff is the well known proprietor of the Kosher restaurant Abigael’s in New York City.  He really knows his food. After touring through the Farmer’s Market with Cheff Jeff Nathan of Abigael’s we get to cook and eat his fabulous foods.

Jeff Nathan's Asian Chicken Stir Fry


 

The Ultimate Veggie Sliders *Giveaway*

 

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Growing up as a vegetarian, there were two things I could expect to eat at school and community barbecues: Hamburger buns and potato chips.

Yeah, there didn’t tend to be too many veggie alternatives for people like me. Now don’t get me wrong, I really like potato chips. It’s just that something was always missing. Something like…my entire meal.