Recipes
pot-au-feu-1As the weather turns cooler, I tend to begin 'nesting' for the Fall and winter by filling my home with heavenly aromas from hearty soups and stews like this mouth-watering Pot-Au-Feu recipe from celebrity chef Lévana.

If you've got a favorite Fall or Chanukah recipe we'd love it if you'd share it with us and our readers!

 

 



blessingIt has been said that the laws of kashrut elevate the simple act of eating into a religious ritual. The Jewish dinner table is often compared to the Temple altar in rabbinic literature. With that in mind, we are happy to present you with this collection of recipes and heart-warming stories from famous (and maybe not-so-famous) chefs throughout the Jewish world. It is only fitting that we begin with The Blessing On Challah

 




Moroccan Chraimi Fish

moroccan-chraimi-fish

Excerpted from my latest cookbook, The Whole Foods Kosher Kitchen. Israelis affectionately called this dish chraimi, insisting that’s what Moroccans call it. (Hello! Never heard of the word in Morocco! Something probably got lost in translation . . .) This is precisely the kind of dish where preserved lemon makes all the difference: You should always have them on hand, as they are heavenly in this and many other dishes. Please note the dish has no added salt as the preserved lemon is enough to season it. No preserved lemon? Substitute 1 thinly sliced lemon, and be prepared for a dish 90 percent as good.
Any thick firm fish will be suitable in this dish. My daughter Bella asked me to make sure I don’t forget to recommend using diced mock shrimp too, her favorite.

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Fish Recipes

 

kosher_book

Win Kosher Revolution!

Oops! We don't have any recipes in this category yet. Do you have a favorite recipe you'd like to share? We'd like to invite you and your family & friends to submit your favorite recipes for publication in the Kosher Recipes section of our site. Each recipe submission = an entry in our raffle to win Cordon Bleu Chef Geila Hocherman's Kosher Revolution: New Techniques and Great Recipes for Unlimited Kosher Cooking!


Kosher Revolution demonstrates how to make any recipe kosher with nothing lost in the translation. With recipes in each chapter arranged from basic to neo-kosher, as you cook through the book you'll be building skills and refining techniques. With a handy chart for exchange info at-a-glance, Kosher Revolution promises to breathe new life into your kosher kitchen.

 

Pot-Au-Feu

pot-au-feu-1

A few years ago, my husband and I were strolling on La Place des Vosges in Paris. At the outdoor terrace of one of those lovely restaurants sheltered under the arcades, there was a middle adged couple seated in front of their meal: a pot-au-feu, beautifully presented in a red Le Creuset pot. She was pouring the broth, he was pouring the wine. Their eyes and smiles were serenely fastened on each other, their glasses clinking. A perfect moment, for them as well as for those who encountered them. I had always known pot- au-feu as a family dish. Now I considered it with renewed respect: It may well be lovers’ food. OK, older lovers’ food, but that’s my team, so don’t knock it!

Literally, “pot-au-feu” means pot on the fire, to illustrate the fact that the whole meal cooks unhurriedly in one pot, filling the house with its heavenly aromas. The traditional serving ritual which surrounds the serving of the pot-au-feu is sure to be as satisfying as the taste of the finished dish. This is also a perfect crockpot recipe. For those of you avoiding beef, simply replace it with turkey parts (thighs, wings and necks), and add salt to taste, 2 cups red wine, and 1/4 cup olive oil to the pot.

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Kosher Chicken Soup

Kosher Chicken Soup
Beyond being tasty, chicken soup has been used as a remedy for everything from the common cold to asthma. With the cold and flu season upon us, here's a hearty chicken soup recipe. 

Ingredients:

1 whole chicken cut in quarters with skin removed (4 or 5 pounds)
3 quarts cold water
4-5 beef marrow bones or 1 cup of cut up beef cubes (optional)
1 large whole onion
4 carrots, sliced in half
3 stalks celery, sliced in half
1 whole tomato
1 zucchini, cut in large chunks
2 parsnip
1 parsley root
3 or 4 sprigs of parsley
1-2 tablespoon of salt
2 teaspoon pepper

Sarah Lasry

Sarah Lasry, Author of “The Dairy Gourmet” and “The At Home Gourmet” and the Food and Home Contributing Editor for Binah Magazine shares her favorite recipes with Puah Institute visitors. Check out more of Sarah's Kosher Recipes at kosherstreet.com

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