Best of the Crockpot

By: Shannon Sarna | Tagged , ,

crockpotroastveggies

Admittedly, I am not much of a crock pot user. The only time we break ours out is for cholent on Shabbat, but even that doesn’t happen so often. And yet we actually have not one but two crock pots!

There is something nice about throwing a grouping of ingredients into a pot, setting it on low or a timer, and coming home from work, (or from shul) to a delectable meal. In the spirit of ease, and the last of the Winter season, I’ve put together a few innovative and comforting crock pot dishes with the help of my friends and fellow foodies.

Thai BBQ Chicken is probably not something you would automatically think of for your crock pot cooking, but the Penny Pinching Epicure has an easy and tasty recipe

Parents Need to Eat Too has a fool-proof crock pot recipe for the perfect roast chicken – what a great way to prep a traditional Shabbat roast chicken, especially if you’re a busy working person like me!

The Food Yenta has a slew of crock pot recipes just waiting to be tried, but the one that I liked the most is her (crock pot) osso bucco! Osso Bucco is a traditional Italian veal stew which my husband and I love to make, but can be time consuming and a bit of a process. What an impressive meal to serve your family for an average weeknight or Shabbat dinner!

And lastly, I have it on good authority that Smitten Kitchen’s Southwestern Pulled Brisket crock pot recipe is a must-try!

We’re always on the lookout for a good recipe, so send us your favorite crock pot recipes to add to our repertoire.


Posted on February 21, 2012
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Shabbat Roundup: Mardi Gras Edition

By: Shannon Sarna | Tagged , , ,
Mardi-Gras-Beads1

Today I head to New Orleans to celebrate my first ever Mardi Gras in the vibrant city. In honor of the occasion and Louisiana cuisine, this week’s Shabbat Roundup features some tasty Southern classics.

If you haven’t ever tasted a fried pickle – the time has come! I love fried pickles, and its not just cause I am pregnant currently. Crunchy, briny and fried all  at the same time…this Beer Battered Fried Pickle recipe calls for serving with ranch dressing, but you can also serve with a spicy chipotle mayo dipping sauce.

Another great Southern classic is fried okra, and this recipe for Fried Pecan Okra takes an interesting twist on the dish by using a pecan coating.

But above all Louisiana is best known for Gumbo, and the Jew and the Carrot have thankfully already done the research and shared a kosher Gumbo recipe! No easy feat.

Two other great New Orleans-style dishes include Red Beans and Rice, and Stewed Okra and Tomatoes, both vegetarian and pretty easy to whip together.

Shabbat Shalom, happy cooking, and happy Mardi Gras!

 

 


Posted on February 17, 2012
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Deviled Eggs with Schmaltz and Gribenes

By: Shannon Sarna | Tagged , , , , ,

Yield:
1 dozen
2010_03_30-DeviledEgg5_rect540

Bon Apetit Magazine recently featured variations on deviled eggs that included a recipe for bacon deviled eggs which got me thinking about: how to make a more Jewish version!?

Shortly after reading through the recipes, I was munching on some crunchy gribenes from 2nd Avenue Deli in New York, and it came to me: deviled eggs with chicken fat and gribenes could be the perfect Jewey alternative!

So what is gribenes? I always describe this traditional Eastern European food as a “Jewish pork rind,” which Wikipedia agrees with. Never made it before? The Shiksa in the Kitchen has a great step-by-step schmaltz and gribenes guide.

Fried chicken skin not really your cup of tea? Bon Apetit also has a few other varieties to try including Anchovy Deviled Eggs, Chipotle Deviled Eggs and Sour Cream, Lemon and Herb Deviled Eggs.


Deviled Eggs with Schmaltz and Gribenes

Ingredients

1 dozen large eggs

1/3 cup mayonnaise

1 Tbsp chicken fat (schmaltz)

1 tsp salt

½ tsp freshly ground black pepper

1 batch gribenes

1 Tbsp chopped fresh parsley

Directions

Place eggs in single layer in a saucepan and cover with cold water. Bring to a boil over medium heat, and when water comes to a full boil, cover and remove from heat. Let eggs stand in water for 15-17 minutes. Allow eggs to cool.

Peel shells from eggs carefully, and cut eggs in half lengthwise. Remove egg yolks.

In a small mixing bowl mash egg yolks, chicken fat, mayonnaise, salt and pepper. Add egg yolk mixture to piping bag or plastic bag with the tip cut off, and pipe into egg white halves.

Garnish with pieces of crispy gribenes and fresh parsley.

Posted on February 15, 2012
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Taking Some Veggie Cues from Israel

By: Shannon Sarna | Tagged , ,
fruits_and_vegetables2[1]

This past week I was lucky enough to travel to Israel on behalf of my (other) work, for a short and productive trip. Of course, I had to get some eating done along the way…and after a few meals, I noticed a recurring theme: vegetables!

No sooner had we landed than I found myself at a meeting in a Tel Aviv Cafe where the menu was filled with interesting, and delectable looking veggie options. I happily ordered a rich mushroom soup served with a pesto toast point, and cauliflower cakes with tzatziki and cucumber salad.

After finishing this meal, I realized that I had not chosen my usual sandwich, or pasta – but two small dishes using a variety of veggies. And so I began to take more careful notice of my vegetable and fruit choices at each meal. The next morning came, and Israeli salads and fruits abounded at the breakfast buffet. For lunch, six difference salads and veggie filled sandwiches awaited me at another meeting.

After these series of meals, a light bulb sort of went off about Israeli cuisine, and the way Israelis are using produce in appealing and accessible ways. And I realized that here in the U.S. the influence of Israeli cuisine is also starting take hold, as I thought of two restaurants on the East coast where vegetables feature prominently and creatively on the menu.

Balaboosta in New York City is one of my new favorite eateries, and each time I go, I cannot get enough of the crispy cauliflower, and patatas bravas with zatar. When was the last time you ate a meal and said, “I need more of that cauliflower!”

I have yet to visit, but I hear from reliable culinary sources that Zahav in Philadelphia is a similar experience – the menu is filled with interesting vegetable dishes, including their own crispy cauliflower, as well as simple, traditionally prepared fishes and meats. I am thinking about a trip to Philly soon just so I can check it out!

So now that I’m back, I guess its time to start incorporating some more innovative veggie-centered dishes to my weekly repertoire. Would love to hear some suggestions for your tastiest, healthful veggie-focused dishes!

 


Posted on February 13, 2012
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Shabbat Menu Roundup—Comfort Food Edition

By: Tamar Fox | Tagged , , , , , ,
dark_choc_brownies

For me, February is prime comfort food month, so this Shabbat I’m thinking about yummy comfort foods I can serve to my guests.

Tomato soup is the consummate comfort food, but this recipe from Not Derby Pie looks exciting, even controversial. Can’t wait to try it.

I actually tried making this cheesy pull-apart bread from Beantown Baker last night for a friend and it was a huge success. I bet it would be amazing made with a challah and served with the soup.

Then I’m thinking this artichoke tart with polenta crust from the Wednesday chef, which looks decadent and divine.

For a side, I like these zucchini and carrot fritters I saw in The Kitchn. Like healthier latkes! And who doesn’t like latkes?

And then for dessert, these Dark Chocolate Brownies with Raspberry Goat Cheese Swirl have stolen my heart, and I don’t think I’ll be able to recover until I make them and wallow in them for a nice long time. Amiright?

Happy cooking!


Posted on February 9, 2012
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To Subway Nosh, or Not

My mother always used to say that one of her favorite qualities of New Yorkers was that they ate everywhere: walking around on the sidewalk, on the subway, in cabs – wherever! But there are some who don’t find this NYC trait charming, and there are even those who have grossly abused this privilege (spaghetti dinner on the subway!?).

In a new effort to curb subway mealtimes in order to reduce rats, New Yorkers could be fined $250 for taking their meals in transit. It’s not an outright ban, but its still a hefty sum.

Now, while I have never ventured to eat a spaghetti dinner while riding the 1 train, I am certainly prone to noshing on the go. Is this the healthiest choice? Clearly not. And is it a particularly Jewish choice? Well, probably not either.

When we juxtapose, let’s say, a relaxed, friends and family-focused Friday night Shabbat dinner, with a grab-and-go mealtime, there is a stark contrast in the approach towards food: sustenance vs. pleasure. But thats the point of Shabbat, right? A pause from the rest of our harried lives!

Is eating on the go inherently un-Jewish? Or is it an expression of our passion for food? I’d love to hear what you think on this – to subway nosh, or not to subway nosh?


Posted on February 8, 2012
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Tu Bishvat Foods Roundup

By: Tamar Fox | Tagged , , , , , ,
banana-cake_hp

Happy Tu Bishvat! Today we celebrate the birthday of the trees by eating fruit, nuts, grains, and other things that grow from the ground. Some people like to plant a tree on Tu Bishvat, but personally, I just like to eat cake. For instance, this morning I had a piece of our scandalously delicious Banana Cake for Tu Bishvat. As some people have pointed out, bananas don’t grow on trees, but this cake is also packed with nuts, dates, figs and raisins, and I added some chocolate to my version, too. I cannot stress enough how unbelievably good this is. Definitely the best Tu Bishvat dish I’ve ever made.

But if you’re still looking, we have a lemon lavender cake I can recommend, and a lemon and almond semolina cake that will knock your socks off. Combine any of these with a hot cup of tea and you are guaranteed a sweet and happy Tu Bishvat.

Perhaps you’re one of the lucky people who went to a Tu Bishvat seder last night, where you drank delicious wine and sangria, maybe got to eat fruit salad, orange and maple baked tofu, granola, Israeli salad, or persimmon cupcakes, all which are yummy Tu Bishvat foods. There’s still time to make any of these recipes today if you missed them yesterday.

Or if you’re looking for a very low maintenance way to celebrate, how about just stopping by your local grocery and picking up a nice bag of trail mix. As you enjoy the dried fruits and nuts, you can think about all of the great things trees bring to your life. L’chaim! To trees!


Posted on February 8, 2012
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Jewish Valentines Day?

By: Shannon Sarna | Tagged , , ,
heart challah

Like other mainstream American holidays, Valentines Day always seem to spark a conversation on whether Jews should celebrate it or not, and if so – how? I won’t touch this debate, but if you are interested you can read Rabbi Mike Uram’s “To Send or Not to Send – Is That the Question?”

According to The Today Show’s Kathie Lee and Hoda, what most people want more than anything for V-Day is a good meal! Well, Jews are pretty good at that, so I say – why not whip up some romantic treats for your special someone.

I am loving this Heart-Shaped Challah from Guess Who’s Coming to Dinner and Hadassah. Pretty easy to make – and so cute! A perfect combination of Jewish comfort food and hearts.

Last year I made this unctuous Chicken Mole for my husband, and he loved it. What better way to show your love than through a rich, slow cooked chicken dish made with dark chocolate. I served the Mole with warm tortillas, and an arugula and blood orange salad.

But what about dessert, arguably the best part of a Valentines Day meal!?

You can opt for some classic chocolate covered strawberries paired with sparkling wine, or chocolate mousse, which is light enough not to weigh you down but rich enough to serve as a sweet ending.

I also love these S’mores Brownie Bites from Overtime Cook, which you can easily make using brownie mix, and can be pareve! S’mores also evokes sitting around a campfire or next to a cozy fire, which is pretty darn romantic to me.

Don’t feel like baking? Order your someone a sweet n salty treat from Salt of the Earth Bakery, who specializes in kosher sweets that use sea salt to bring out the flavor of their brownies, cookies and caramel.

Another easy option for dessert? A selection of chocolates from the Whole Foods chocolate counter. I particularly love their variety of chocolate covered pretzels, which is a guaranteed way into my heart!

And hey – if all else fails, a dozen roses and a can of whipped cream never hurt anyone either.


Posted on February 7, 2012
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Best Pareve Frostings

By: Shannon Sarna | Tagged , , , , ,

Yield:
Frosting for 2 dozen cupcakes
PB cupcakes2

A friend on Facebook recently asked her fellow baking buddies to share their best pareve frosting recipes. This is an area of baking I have spent a lot of time experimenting with, and so it quickly inspired me to put together a few of my own favorite pareve frosting combos.

My favorite, most versatile frosting particularly for cupcakess is Martha Stewart’s Seven Minute Frosting recipe. The directions might seem a little daunting at first, but I promise it seems more complicated than it actually is to make. I love this frosting especially when I want to do a lot of decorating – the taste is simple and sweet, and its perfect for making different colored frosting.

You can also try making a variation of this Marshmallow Frosting, by replacing the butter with margarine. Combine this frosting with chocolate cake, and some graham cracker crumbs,  and you have the perfect pareve “s’mores” cupcakes.

But I think my favorite cupcake and frosting combo are chocolate cupcakes with peanut butter frosting. Not only do chocolate and peanut butter pair perfectly together, but the natural richness from the peanut butter allows for a good quality, rich pareve frosting. I liked adding chopped,  chocolate covered peanuts as garnish.

You can also use this peanut butter frosting recipe to make a “PB & J” cupcake: make vanilla/white cake cupcakes, cut out the middle and fill with the jelly of your choice. Finish by topping with pareve peanut butter frosting.

Happy (pareve) baking!

 


Pareve Peanut Butter Frosting

Ingredients

1 cup creamy (not natural) peanut butter

1 cup sifted confectioners sugar

1/2 cup (1 stick) pareve margarine, at room temperature

1 tsp vanilla

1/4 tsp salt

Directions

In an electric mixer fitted with a paddle attachment, combine peanut butter, margarine, vanilla and salt on medium speed.  Slowly add sugar until smooth, light and lump-free, scraping down with spatula as you mix.

Posted on February 6, 2012
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Game Day Snacks: Kosher Stuffed Potato Skins

By: Shannon Sarna | Tagged , , , ,

potato-skins

The perfect Superbowl snack doesn’t need to be meat – there are also some great dairy options for your game day noshing.

Loaded potato skins are a bar favorite, but they are almost always topped with bacon, and so off limits at least for this kosher-style eater. My version packs a “meaty” and satisfying punch by adding veggie chili instead of actual meat. This recipe is inspired by Rachel Ray’s version of Sinfully Stuffed Potato Skins.


Ingredients

  • 20 small to medium sized yukon gold potatoes
  • 1 Tbsp olive oil
  • 1 1/2 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup vegetarian chili
  • 1/2 tsp salt
  • 3 scallions, chopped
  • 1/4 cup chopped jalapenos

Directions

Preheat the oven to 400 degrees.

Pierce the potatoes with a fork and roast on a baking sheet for around 40 to 45 minutes, or until fork tender. Let stand until cool enough to handle.

Halve the potatoes and scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Mash the potato flesh in the bowl and stir in 1 cup of cheese, sour cream, and veggie chili. Sprinkle the insides of the skins with 1/2 teaspoon salt and stuff each with the potato-cheese mixture. Sprinkle tops of the potatoes with the remaining 1/2 cup of shredded cheese.

Bake the stuffed potato skins until golden-brown on top, around 15 to 20 minutes.

Sprinkle with scallions and jalapenos and serve with an extra dollop of sour cream.

Posted on February 2, 2012
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