Cholent with Beans, Potatoes and Beef
(Originally posted by Lita Lotzkar at RCJF Archives.)
In this cholent recipe, you use 2 Tablespoons of honey in with your beans – this would give it a sweeter taste -you can either add more garlic and pepper or decrease the amount of honey if that is the way your family likes their cholent.. All recipes are “to your taste”
Broccoli Orecchiette with Tomatoes & Olives
Serves 4
This recipe was inspired by one my mother gave me that uses sun-dried tomatoes, which are great, too, though they need to be soaked and cut into thin strips. It helps to have a spider, a large mesh scoop, to scoop the broccoli out of the water. Save time by buying pitted olives, available in many olive bars or in jars.
INGREDIENTS:
Creamy Mushroom Soup with Walnut Bread Croutons
Serves 4
This soup isn’t overly rich and is hearty enough for a main course, with a salad or a green vegetable. To cut the time, use a food processor to slice the mushrooms.
INGREDIENTS:
1/2 ounce dried wild mushrooms
1/2 of a 1-pound loaf of walnut bread, such as from Acme Bread, cut into 1/2-inch cubes
1 tablespoon olive oil + more for croutons
Salt to taste
2 tablespoons butter
1 onion, thinly sliced
1 1/2 pounds cremini mushrooms, or a mix of cremini and wild mushrooms, trimmed and thinly sliced
1/4 cup all-purpose flour
1 cup low-sodium beef, chicken or vegetable broth, plus more as needed
2 cups milk
Pepper to taste
Cranberry Crisp
1 cup rolling oats
1 cup flour – I started replacing ½ cup of regular flour with whole wheat flour or substituting the whole cup with whole wheat flour
¾ brown sugar – you can also use white sugar if you don’t have brown
½ cup margarine or oil
2 tsp. cinnamon
3-4 apples peeled and diced or a pan of apple pie filling
I can cranberry sauce
Preheat oven to 350 degrees.
The Ultimate Chocolate Cake from The Kosher Palette
2 cups sugar
1 and ¾ cups flour
¾ cup cocoa
1 and ½ tsp. baking soda
1 and ½ tsp. baking powder
1 tsp. salt
1 cup non-dairy creamer – I now use soy milk instead because it’s healthier
½ cup vegetable oil (I’ve started using olive oil)
2 tsp. vanilla
2 eggs
1 cup boiling water
Preheat the oven to 350 degrees.
Sauerkraut with Smoked Whitefish or Fried Tempeh, Green Apples, and Onions
I owe the inspiration for this dish to my dear friend Paul Vandewoude , a marvelous chef from Belgium and proprietor of New York’s charming Miette Culinary studio. I always look forward to working with Paul and sharing an impromptu lunch of smoked fish on buttered rye bread with thinly sliced onions, sauerkraut, and glasses of yeasty Belgium Abbey Beer.
A jar of sauerkraut from a natural food store will be tastier and have better texture than the pouches of cabbage sold as sauerkraut in most supermarkets. This recipe calls for 2 pans, for the two proteins—if you double the fish or tempeh and exclude the other, just use one large pan.
Smoked paprika and salt give the tempeh a great smokiness, but even one of these ingredients will do the trick—look for them in gourmet food stores
Serves 4
Creamy Root Vegetable Soup with Honey-Crisped Walnuts
Serves 4 to 6
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound onions, roughly chopped (about 4 cups)
4 to 6 peeled garlic cloves
2 tablespoons finely chopped fresh ginger
Sea salt or kosher salt
2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes, peeled and roughly chopped (about 8 cups)
2 teaspoons fennel seeds, lightly toasted and finely ground
1/4 teaspoon ground turmeric
6 cups water or vegetable stock
1 cup heavy cream or half and half ( from a grass fed cow please)
Freshly ground black pepper
Chopped fresh parsley, for serving
Honey-Crisped Walnuts, for serving
Bitter Green Salad with Roasted Pears
For the salad:
8 firm Bosc pears, peeled, cored and cut lengthwise into 8 wedges
11/2 Tblsp. extra-virgin olive oil
Salt and freshly ground black pepper
1 sm. head chicory
1 sm. head escarole
1 sm. head radicchio
1 bunch watercress, coarse stems discarded
1 bunch mizuna, coarse stems discarded
1 sm. head romaine
For the dressing:
1 Tblsp. finely chopped shallot
21/2 Tblsp. cider vinegar
1/2 tsp. honey
¼ tsp. salt
Homemade Challah
1-1/4 c. warm water (a little warmer than lukewarm)
3 T. yeast (or 3 packets)mix together until foamy – about 10 min.
1 capful of cinnamon (for whole wheat only)
2 tsp. salt
1/3 c. oil
2/3 c. sugar
5 large eggs 3 cups of whole wheat flour and then add white until doughy (probably 5-6 cups total, but check the consistancy as you go).
Kezach Bread of Wonder (not to be mistaken with Wonder Bread)
Ingredients:
2 cups water
1 package of dry yeast
1 (heaping) tbs. brown sugar
1.5 cups wheat semolina
1 cup whole wheat flour
2 tbs. olive oil
3 tbs. black cumin
1 tbs. kosher salt
Preparation:
Bittersweet Chocolate Espresso Cake
Serves 10-12
vegetable oil and matzo meal, finely ground for the cake pan
1/2 pound bittersweet chocolate, chopped
6 large eggs, separated
1/2 cup sugar
pinch of salt
1 teaspoon vanilla extract
1 cup ground almonds
2 teaspoons espresso powder
1. Preheat the oven to 350 degrees. Lightly oil a 9-inch spring-form cake pan and dust with matzo meal.
2. Melt the chocolate in a double boiler, or in a microwave on low stirring every 20 seconds until melted and just smooth.
Braised Carrots with Olives and Mint
Serves 6
3 pounds carrots peeled
3/4 teaspoon whole coriander seed
1/4 teaspoon cayenne pepper
1 large sprig of mint plus mint leaves for garnish
11/2 tablespoons fresh lemon juice
3 tablespoons honey
3/4 teaspoon salt or to taste
1, 2 inch piece cinnamon stick
2 tablespoon extra virgin olive oil
1/3 cup oil cured black olives, pitted
1. Quarter the carrots lengthwise and cut into 1 inch lengths
2. Combine the carrots in a sauce pan with coriander, cayenne, mint sprig, lemon juice, honey and water to cover. Bring to a boil over high heat.
Roasted Asparagus with Garlic
Serves 6
2 bunches thick asparagus
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 teaspoon coarse salt
Fresh ground black pepper
1 lemon, squeezed
1. Preheat the oven to 450 degrees.
2. Trim away the bottom 1/2-inch or so of the asparagus stalks.
3. Arrange the asparagus on a baking sheet in a single layer. Sprinkle with the oil, garlic, salt and pepper and toss to coat.
4. Roast in the oven for 8-10 minutes until crisp tender.
Wine Braised Lamb Shanks with Orange and Figs
Serves 6
6 small lamb shanks, 10-12 ounces each
Salt and freshly ground black pepper
3 tablespoons olive oil
1 cup dry white wine (organic and kosher for Passover)
5 cloves garlic, peeled and left whole
12 large shallots, peeled and left whole, roots trimmed
2 medium carrots, peeled and sliced
1 tablespoon fresh ginger, peeled and finely chopped
Juice of 1 orange
1 1/2 cup water or chicken stock
3 tablespoons honey
14-ounce can Italian plum tomatoes with juice
12 dried figs
2, 4 inch branches fresh rosemary
3, 2-inch strips of orange peel
