Seasonal Cooking

 

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


 

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.


 

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.


 

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.


 

Instant Fruit Sorbets

 

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Here is how to easily whip up a batch of all-natural fruit sorbet.  You can use frozen fruit from the supermarket or make your own.

Peel and cut up fruit such as pears, nectarines, peaches, cantaloupe, mangos, bananas, and strawberries. Place them in a single layer on a cookie tray lined with plastic wrap and freeze. Once frozen, transfer to a Ziploc bag and keep frozen until ready to use.


 

When Life Gives You Lemons, Make Lemonade

 

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Every summer the best of American capitalism is reborn when our children set up shop to sell lemonade. These youthful entrepreneurs seem to catch on to the spirit of things by the ripe old age somewhere not quite ready for their Bar/Bat Mitzvah. It bodes well for their future, and ours too.

My own daughter Gillian was 11 years old when she and her friend Dana established their lemonade stand for the July 4th holiday one year. They wanted the best possible stuff, so they made real, from scratch lemonade rather than an instant drink made from packaged crystals.


 

Shavuot Non-Dairy Recipes

 

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When Tamar asked me what I wanted to write for Shavuot and if I ate dairy, I laughed and told her I don’t even have a dairy oven.  My family has all sorts of allergies and I am the Kosher Butcher’s Wife, dairy just doesn’t fit in.  How’s that for loyalty! As for Shavuot, every year our Rabbi stands up in shul and says, “Although dairy should be eaten on Shavuot, we must remember that it is Yomtov and we need to eat meat on a Yomtov, and by the way, this statement wasn’t sponsored by the butchers in our community!!” However, I do make cheesecake (in my mother in law’s oven) for the two of us.  She lives on our property so it’s convenient when I’m craving a slice of cheesecake.   I also make her batches of macaroni cheese which she always says is the best thing since cheesecake!!  But since my specialty is meat and parve, here are two non-dairy dishes that will satisfy even the chesiest among us.

When I think ”pasta’ somehow I picture a lovely macaroni cheese, or Fetuccine Alfredo, always a creamy, cheesey, dairy dish.  Well, this flavoursome, non-dairy creamy pasta has all the taste with the added bonus of being able to serve it as a main meal or a side dish to meat.

Non Dairy Creamy Pasta


 

Hot Dog and Hamburger Toppers

 

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There are so many creative ways to doctor up the regular old burgers and hot dogs.  We love toppings, anything from flavorful sauces to crispy onions are favorites around here.  Keep the burgers or hot dogs simple and then make it extra special with one of these fun toppings.


 

10 Light Summer Pasta Dishes

 

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Pasta is delicious and comforting food any time of year.  In the winter we go hearty with pumpkin and heavy cream sauces, but in the Summer we like to lighten it up with fresh tomatoes and basil, extra veggies and pesto.   Chavi Sperber shares her recipes for Linguine Grilled Summer Vegetable Salad and an all vegetable Zucchini Spaghetti Pasta Salad in our Summer issue of JoyofKosher.  We have so many more ideas here online.


 

Helpful Hints for Great Salads

 

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When Spring has finally sprung, and the farmers’ markets are bursting with the season’s new bounty, there is no better time to refresh our salad making skills.  It’s time to get creative and gear up for the fresh flavors that we would love to grace our tables!   Salad-making may involve little to no actual cooking, but there is quite a bit involved to making a good salad great. Read on for hints and tips toward creating memorable salads your family and guests will love!

Helpful Hints for Great Salads!