Gourmet Kosher Cooking

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Comment by Julie Weisman on May 27, 2010 at 12:32pm

"The Rabbi's Kitchen"
We are pleased to introduce a new video feature on ShalomBoston.com, a series of cooking videos by Susan Abramson, Rabbi of Temple Shalom Emeth of Burlington, MA.
Watch the first in the series, "Episode 1: How to Make Great Challah"
See the complete recipe in our Recipe File on the ShalomBoston.com Food Page.

Comment by Julie Weisman on April 8, 2010 at 12:18pm

(Submitted by a frequent user of the ShalomBoston.com food page):

For the second year, the biggest hit at this year's sedar were Jamie's Mini Potato Kugels! 100-plus minis were served with the meal, in a basket, in place of the traditional kugel in a 9X13 casserole dish. They disappeared!
The little grandchix, as well as the adults, kept "stealing" them from the basket even before I had the chance to bring them to the food table. They simply couldn't wait to pop them in their mouths.

In addition to the standard mini-muffin silicone forms/pans, I found heart-shaped muffin forms. As you can imagine, they were a big hit too. What a fun and delicious way to express love!

Comment by Julie Weisman on April 8, 2010 at 11:45am

Re my previous comment - I meant see the food page of ShalomBoston.com for ideas on how to use up your leftover Pesach ingredients.

Comment by Julie Weisman on April 8, 2010 at 11:44am

See the food page of for ideas on how to se up your leftover Pesach ingredients!
Great Passover recipes for all year round
Granola
Crepes (Blintzes)
Popovers
Coconut Cheesecake Bites
Pecan Lace Cookies
Matzah Caramel Crunch
Chocolate Fruit Nut Bark

In honor of Yom HaShoah there are Recipes from
"In Memory's Kitchen: A Legacy from the Women of Terezin"
by Mina Pachter

Vanilla Cake
Omelet with Apples

Comment by Jessica Bernstein; peek a baby on February 9, 2010 at 10:54pm

Kosher Cookbook & Kosher.com are giving away a gourmet box of chocolate covered hamentaschen. Giveaway ends this Friday 2/12 http://koshercookbook.blogspot.com/2010/02/hamentaschen-giveaway-fr...

Comment by Jessica Leffson on December 22, 2009 at 5:57am

THANK GOD FOR TOOTSIE ROLLS!!!

Comment by Esti Berkowitz on December 9, 2009 at 3:59pm

What Does MANISCHEWITZ and LEGENDARY CHEF JACQUES PÉPIN Have in Commone? DELICIOUS RECIPES THAT WILL BRIGHTEN YOUR CHANUKAH FESTIVITIES

For your Chanukah and other holiday celebrations, The Manischewitz Company offers festive, easy-to-make dishes that are sure to make this year’s holiday gatherings some of the most memorable yet. Legendary chef, acclaimed author and host of the 4th Annual Manischewitz Cook-off, Jacques Pepin, offers celebratory recipes you can make at home for your family this holiday season.

Try these delicious, festive recipes from legendary chef Jacques Pépin, adapted from his acclaimed cook-books, Fast Food My Way and More Fast Food My Way:

Chicken Bouillabaisse*

Yield: 4 servings

Chef Pépin says, “This recipe, made with chicken thighs (instead of fish), kielbasa sausage, and potatoes, gets its inspiration from the original and contains all its classic seasonings, including saffron, made from the pistils of crocus flowers. This is an expensive spice, but essential to this dish, and the best saffron, in my opinion, comes from Spain. I’ve also added a little tarragon at the end; although not absolutely essential, tarragon has a slight “anise” taste that I like and grows plentifully in my garden. To reinforce this licorice flavor, I always add a splash of Pernod or Ricard at the last minute, although this ingredient is optional. I serve my chicken bouillabaisse with a traditional rouille, spooning it directly onto the plates of the guests. There are a lot of ingredients in this recipe, but it is a fast, easy dish to assemble, and it cooks in about 30 minutes. It is practically a meal in itself.”

Ingredients:
4 chicken thighs (about 1 3/4 pounds), with skin and fat removed

1 tablespoon good olive oil

1 tablespoon coarsely chopped garlic

1/2 teaspoon saffron pistils

1 teaspoon grated lemon rind

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon fennel seeds

1/4 teaspoon herbes de Provence

1/2 cup coarsely chopped onion

1/4 cup coarsely chopped celery

1/4 cup coarsely chopped carrot

1/2 can (14 1/2 ounces) diced tomato (about 1 cup)

1/2 cup dry white wine

1 cup Manischewitz Chicken Broth

5 potatoes (about 3/4 pound), peeled and halved

1 piece kosher-type sausage (about 10 ounces), cut into 4 pieces

2 teaspoons Pernod or Ricard (optional)

3 teaspoons chopped tarragon, chives, or parsley


Ingredients for the Rouille:
1/2 of one of the cooked potatoes (see above)

1/4 cup liquid and solids from the soup

2 large cloves garlic

1/8 teaspoon cayenne pepper

1/4 teaspoon paprika

1 large egg yolk

1/2 cup extra-virgin olive oil

Dash of salt, if needed

Directions:
1. Mix the first 12 ingredients together in a bowl, cover, and refrigerate until ready to proceed. (Assembly can be done just prior to cooking or up to half a day ahead.)

2. At cooking time, transfer the contents of the bowl to a stainless steel pot, and add the tomatoes, wine, Manischewitz Chicken Broth, and potatoes.

3. Cover, bring to a boil over high heat, then reduce the heat to low, and boil gently for 25 minutes. Add the sausage, and cook for an additional 5 minutes.

4. Serve the bouillabaisse in warm soup plates with a spoonful of the rouille drizzled on top.

Directions for the Rouille: Put the cooked potato half, 1/4 cup soup liquid and solids, garlic, cayenne, and paprika into the bowl of a food processor, and process for 10 seconds. Add the egg yolk. Then, with the processor running, pour in the oil, and process for a few seconds, or until incorporated. Taste for salt, and add, if needed.

Chicken Suprêmes with Tapenade and Mushroom Sauce*

Yield: 4 servings

Tapenade
1 cup mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives
1 small garlic clove, peeled and sliced

2 dried apricot halves, cut into small pieces

1 1/2 tablespoons drained capers

2 tablespoons extra-virgin olive oil

4 skinless, boneless chicken breasts, about 6 ounces each

3 tablespoons good olive oil

1/2 teaspoon salt, plus extra to taste

1/2 teaspoon freshly ground black pepper, plus extra to taste

1 1/2 cups Baby Bella mushrooms, washed and cut into 3/4-inch pieces

1/2 cup chopped onion

1/2 cup Manischewitz Chicken Broth
2 tablespoons chopped fresh chives or parsley



For the tapenade: Put all the tapenade ingredients in the bowl of a food processor, and pulse to make a coarse puree. Cut a horizontal slit in each chicken breast to create a pocket, and stuff with the tapenade. Set aside until serving time. When ready to cook the chicken, preheat the oven to 180 degrees. Heat the olive oil in a large skillet, and when hot, season the stuffed breasts with 1/2 teaspoon each salt and pepper, and arrange them side by side in the skillet. Cook over medium heat, covered, for about 3 minutes on each side, and then transfer to a platter, and keep warm in the 180-degree oven. Add the mushrooms and onion to the skillet, and sauté for about 2 minutes. Add the Manischewitz Chicken Broth, and reduce the contents by boiling for 2 minutes. Add additional salt and pepper to taste. Serve a chicken breast on each of four hot plates, and add any juice that has accumulated around them on the platter to the mushroom sauce in the pan. Divide the mushrooms and sauce among the servings, spooning it over the chicken breasts, and sprinkle the parsley or chives on top. Serve.

Comment by Emuna Braverman on November 15, 2009 at 3:46pm

Made a great (dairy) salad recently - spinach, scallions, avocado, black olive rings, cooked cheese tortellini and ranch dressing - yum!

Comment by Emuna Braverman on November 11, 2009 at 7:42pm

Found a great gift in the uncommon goods catalog (uncommongoods.com) -"Sassy Luggage Tags" - set of six in bright colors with sayings like "this is not your suitcase" and "nothing worth stealing in here"

Comment by Emuna Braverman on November 8, 2009 at 1:54pm

Did you know that Israel is the world's largest exporter of hippopotami? I know this has nothing to do with gourmet kosher cooking but it's a fact my husband found so fascinating that he wants me to tell everyone I know!

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