Meats

 

Beef Short Ribs

This is a great recipe for Purim.

Ingredients:

6 beef short ribs, seasoned with kosher salt and pepper

2 cups diced onions

3 Tbsp. minced garlic

5 Tbsp. olive oil, divided

1 can diced tomatoes in juice

1 can (14 oz.) low sodium beef broth

1 cup dry red wine

½ cup ketchup

¼ cup packed brown sugar

2 Tbsp. yellow mustard

2 Tbsp. cider vinegar

2 Tbsp. Worcestershire sauce

2 tsp. minced fresh rosemary leaves

1 tsp. ground cumin

2 bay leaves

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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Chicken Salad

chicken salad

Easy to prepare, yet it makes an impressive presentation.

Ingredients:

3-4 cups shredded cooked chicken

1/4 cup shredded carrots

1/3 cup mayonnaise

1 ½ tsp. garlic powder

½ tsp. ginger powder

1 Tbsp. Dijon mustard

2 Tbsp. teriyaki sauce

¼ tsp. white vinegar

1 head iceberg or romain lettuce, shredded

1/4 cup craisins

1/4 cup sliced almonds

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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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

Read more...
 

Chicken with Apples & Fennel

chicken-apple-fennel

Great for Rosh HaShanah or any time!

 

View this video recipe at Joy Of Kosher on YouTube 

   

JamieGellerJamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.

 

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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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