Apr 14 2010
Cranberry Brisket Recipe
This delicious brisket recipe works perfectly for Pesach (Passover), but could be a great main course or side dish any time of year. Continue Reading »
Archive for the 'All Recipes' Category
Apr 02 2010
Matzah Chilaquiles Recipe
Here is a delicious twist on traditional matzah brei (matzoh brei) and traditional Mexican chilaquiles. It may even be an improvement over corn tortillas. Continue Reading »
Dec 17 2009
Chicken Bouillabaisse Recipe
Courtesy of Manischewitz and Jacques Pepin.
“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 . Continue Reading »
Aug 12 2009
Bayou Borscht Recipe
This recipe is a variation on the traditional Jewish hot beef and vegetable borscht. It has been enhanced by the addition of seasonings that are more typical of Creole cooking. It would be hard to imagine two cultures which are farther apart than these. Yet, the result is a much more exciting version of an old standard.
Jul 15 2009
Brisket with Portobello Mushrooms Recipe
Adapted from a brisket recipe by Marlene Sorosky Gray, a Danville cookbook author and authority on Jewish holiday cooking. Brisket is much easier to slice when cold, so plan to make this at least one day ahead.
Jul 08 2009
Pesto Potato Latkes Recipe
Here’s a quick and easy potato latkes recipe that you’ve probably never considered before.
Jun 28 2009
Sweet Potato Latkes Recipe
This delicious potato latkes recipe was adapted from the Food Network Kitchens.
Jun 25 2009
Roti Recipe
A Roti is a type of pancake filled with curry, or used as bread to mop up all the curry juices. It is similar to a tortilla but more flavorful. Roti may be used as a wrapper for lamb or vegetarian curries to make a South African version of the burrito.
Jun 13 2009
Roadkill Chicken Recipe
This chicken dish is very popular in South Africa. There are many fast food restaurants that specialize in peri peri (piri-piri) chicken. If you’ve never tried this famous marinated chicken, get ready for a flavor sensation.
Jun 02 2009
Kung Pao Beef Recipe
This Kung Pao Beef dish is similar to my chicken recipe and includes almonds. For extra heat, add additional chili pepper seeds.
May 26 2009
Tunisian Passover Stew Recipe
If ever a dish were a celebration of spring, this one is. This stew offers a fabulous assortment of vegetables enhanced with the richness of meat juices and bits of cooked meat. It’s like a giant minestrone. Crumbled matzah is added at the end to absorb the fragrant juices.
May 02 2009
South African Whitefish Tart Recipe
While serving a congregation in South Africa, I became acquainted with a fish called snoek, which actually has no equivalent in North America. However, I have found that smoked Lake Superior whitefish is an excellent substitute. This is an excellent brunch dish.
Apr 12 2009
Matzah Brei with Jalapenos
This delicious spicy matzah brei recipe can be prepared in less than 20 minutes.
Mar 21 2009
Chipotle Meatloaf Recipe
I can hardly believe that I am including a meatloaf recipe in this online cookbook. Going all the way back to my childhood, I hardly ever enjoyed meatloaf. It was always too dry or simply too boring for my taste. At last, I believe I have discovered a special ingredient from Mexico that adds a little something extra to make this meatloaf actually memorable. Chipotle chilies are fully ripened and smoked jalapeno peppers that have been roasted. They are not very spicy, but definitely add a special touch.
Mar 07 2009
South African Kebabs Recipe
This sosaties kebab recipe is a multi-day project, in that the ingredients require marinating for 2 or 3 days, which gives it such a wonderful flavor. Still, this is an easy recipe and a sure pleaser. It just takes a little planning.
Feb 28 2009
Risotto con Regagli Recipe
The thrifty Italian Jewish cook wasted no part of the chicken. And it’s easy for us to buy inexpensive giblets for this rich and delectable risotto. Donatella Pavoncello, in her delightful Dal 1880 ad oggi: la cucina dalla mia famiglia, cooks the rice in the giblet sauce and spoons some reserved sauce on top. I find it’s easier to make the sauce, cook the rice, and then combine the two. That way you don’t run the risk of gummy overcooked rice. Incidentally, this sauce is also wonderful tossed with pappardelle.
Feb 15 2009
Sour Cream Apple Pie Recipe
This is simply the best apple pie I have ever tasted. It is very rich, since it is made with sour cream. It is also very easy to make and virtually foolproof. The crust works perfectly every single time.
Feb 05 2009
Braised Lamb Shanks with Ginger and Five Spice Recipe
Although not “officially” a Jewish recipe, lamb shanks long have been popular with traditional Jewish cooks. What makes this recipe more interesting than the usual comfort-food variety is the addition of black bean garlic sauce, a pungent and thoroughly delicious sauce available at all Asian markets and also 5-spice powder, a richly aromatic seasoning which adds an additional layer of flavor.
Jan 25 2009
Lamb Shank Tagine with Apricot Couscous Recipe
This lamb shank recipe is mostly of Moroccan origin. However, it has a few surprises. The addition of Chinese five spice seasoning adds some complexity and the use of Israeli pearl couscous makes the disk less grainy than traditional couscous dishes. The little apricot pieces add both color and a pleasant sweetness which enhances the lamb’s flavor.
