Roman Saltimbocca

 
Roman Saltimbocca

November 30th 2011By Alessandra Rovati

The traditional Roman recipe for Saltimbocca (literally “jump in your mouth”) uses bresaola, a type of “kosher prosciutto” made from a lean cut of beef cured in spices and salt and left to hang for a month. Until kosher bresaola or goose “prosciutto” becomes available in the States, you can replace it with good-quality Hungarian salami, very thinly sliced—but don’t tell any purists, especially Romans!

 

Lemon Pepper Fried Chicken

 
Lemon Pepper chicken

September 21st 2011By Susie Fishbein

A grown-up version of chicken fingers, this recipe will please eaters of all ages. The coating is a tempura batter that works well for zucchini, red bell pepper strips, and eggplant, as well.

 

Chicken Pastrami Rolls

 
chicken-pastrami-600x420

November 9th 2011By Jamie Geller

 

Chicken Cordon Bleu

 
Chicken Cordon Bleu

July 24th 2011By Ahuva Staum

A staple in french cuisine is the Chicken Cordon Bleu. which is basically shnitzel with ham and cheese rolled inside. To make it kosher, we must 1st replace the ham which is easy, as Jews are known for our delicious deli, but harder to replace is the cheese, i have done that with a simple mayonnaise based dressing.