Tag Archives: featured

Crockpot Carne con Papas, An Alternative to Brisket

Yield:
6-8 servings

My Cuban family loves my American husband for many reasons, but high on that list is his appreciation for all things Cuban food. Of course, we do make it easy for my beloved Midwesterner, with dishes like Carne con Papas, which literally translates to meat and potatoes. This dish is an old family favorite, and is quickly becoming one of the most requested dishes in my household

Carne con Papas

The recipe I use is inspired by a dish made by my Tia Pipa (Aunt Felipa). She is used to cooking for an army, and she’s been known to prepare a mean Carne con Papas in a giant commercial caldero, or cauldron. Although I admire her back-to-basics approach of slaving away over the hot stove for hours on end to perfect this favored dish, I prefer a more modern approach with the use of my slow-cooker.

Imagine if you took all the best features of your favorite family brisket recipe – aromatic and tender chunks of slow-roasted meat, saucy overflow goodness – and paired them with creamy, bite-sized potatoes. What could be bad about that? Like the best brisket recipes, Carne con Papas has trouble staying intact at the mere hint of a fork. The slow-cooked nature of this dish also means that every delicate bite is infused with the typical Island flavors of garlic, onion, and bell pepper.

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Traditionally served alongside steamed white rice, I see no reason why this can’t be served with a good old-fashioned kugel to mop every last bit of flavor that the saucy overflow provides.  Carne con Papas is definitely one of those dishes where you won’t want to waste a single bit.

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Crockpot Carne con Papas

Posted on September 8, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Syrian Candied Gourd for Rosh Hashanah

Everybody knows about dipping apples in honey to celebrate Rosh Hashanah for a “sweet” year. But in the Syrian tradition, we have an entire seder before the meal. There are actually many symbolic foods we make blessings on for the Jewish New Year.

In one of these prayers, we ask God to tear up any enemies’ decrees against the Jewish people. The Hebrew word for gourd, kara, resembles the word karaa, which means to rip. Before eating the gourd, we say, “May it be your will, Adonai, our God, God of our forefathers, that You tear up the evil edict of our judgment and may our merits be declared before you.” The gourd from our childhood was neon green and smelled like old ladies’ perfume, not to mention supremely freezer burned. It’s not uncommon to make (or buy) a batch, and store it in the freezer year after year until it runs out.

Candied Gourd

In my version of candied gourd I prefer to omit the green food coloring that gives the traditional version its signature color, as well as the rosewater. Rosewater is a key ingredient in many Middle Eastern sweets, so if you choose to use it just remember that a little goes a long way—just a drop is more than enough.

We actually prefer to use spaghetti squash as a more accessible alternative to gourd, but pumpkin, acorn squash or any winter gourd can be used. It is traditionally prepared as a sweet dish to go with the theme of a sweet new year—the same reason we eat dates and apples dipped in honey.

Candied Gourd

The other symbolic foods that our family eats during the Rosh Hashanah seder are dates, leeks, pomegranate, black-eyed peas, swiss chard, fish head, lamb head, or tongue, and a “new” fruit to say the shehechiyanu blessing on, which only has to be new for the year, and is usually starfruit.

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Syrian Candied Gourd

Posted on September 4, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Sour Cream Apple Coffee Cake

When the nice folks at The Nosher asked me to share my favorite Rosh Hashanah recipe, I knew exactly what I wanted to share. And it made me realize that there are meals and desserts, that – no matter how delicious or well-loved – I only make at specific times of year. This cake is a perfect example.sour-cream-apple-cof-cake-3

Moist and tender, not overly sweet, and laced with a heavenly streusel topping and filling, this coffee cake has got it all. And it’s super easy too.

sour-cream-apple-cof-cake-5Yet I only trot it out during the New Year. Sometimes it’s a Rosh Hashanah dessert, sometimes it’s served at break fast. But I never make it at any other time. I think that’s what makes it extra special. You can fill this cake with sliced pears, peaches or apples – but I use the apples, in keeping with the tradition of the New Year. And if I’m feeling extra cheeky, I’ll use Honey Crisps. As this cake also freezes beautifully you can make it in advance, saving a little work when preparing your holiday meal.

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I hope you enjoy it – maybe it will become a holiday tradition for you too (but I won’t judge if you make it in January….).

This recipe is adapted from The Cake Bible. You will need a 9 inch springform pan to make it. 

Sour Cream Apple Coffee Cake

Posted on September 2, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

End of Summer Party Recipes

The summer ain’t over yet, but before we know it Rosh Hashanah and the frenzy of holidays will be upon us. So take this opportunity for one last summer bash.

You can serve hot dogs, hamburgers and all the fixins you like. But how about adding a few new dishes to liven up your long weekend festivities?

Check out some of our summery suggestions below and get cooking.

cherry-basil-lemonade

Get the party started

Cherry Basil Limonana from Busy in Brooklyn

Strawberry Lemonade Martini

Peachy Summer White Sangria

Israeli Salad Ceviche with homemade chips

Israeli Salad Ceviche from Melinda Strauss

Bloody Mary Gazpacho

bbq-honey-chicken-2

The main event

Roast Chicken with Spicy Honey BBQ Sauce

Grilled Fish Tacos with Spicy Slaw in Lettuce Wraps from Kosher Like Me

Grilled Korean Ribs

Grilled Corn and Pastrami Salad from The Overtime Cook

Charred String Bean and Peaches from Beauty and Some Beef

Charred String Beans and Peaches

A sweet finish

Berry Crumble Pie

Strawberry Coconut Ice Pops from Gluten Flee

Tri-Color Melon Salad with Mint Syrup

Tri Color Melon Salad with Mint Syrupd

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Posted on August 28, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Bulgur Salad with Chicken, Roasted Corn and Tomatoes

Yield:
2 servings

Earlier this spring I was reading through my copy of the cookbook Jerusalem and came across a recipe for bulgur-stuffed eggplant with raisins, pine nuts and parsley. Sounded delicious, except for one thing: I had never cooked bulgur before. In fact, I barely knew what bulgar was.

Bulgur Salad with Chicken, Roasted Corn and Tomatoes

I walked the few short blocks to my nearest neighborhood store and picked up a bag, ready to recreate the delicious-sounding recipe. Well, bulgur turns out to be super easy to make (the same as rice) and incredibly satisfying. Nevertheless, I stuffed the bag away in my cabinet after making the recipe and sort of forgot about the grain.

Just last week I was looking through my cabinets for some cooking inspiration, and rediscovered the bulgur. And it was one of those moments where I just decided to throw together a bunch of stuff I had in the fridge and it turned out delicious: leftover roasted chicken, fresh roasted corn, cherry tomatoes, cucumber and fresh herbs. It was delicious, hearty while still being a fresh and light summer dinner.

Want to make this dish vegetarian? Swap out the chicken for some chickpeas instead.

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Bulgur Salad with Chicken, Roasted Corn and Tomatoes

Posted on August 26, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Perfect Kale Chips

When I was pregnant with my daughter I discovered the wonder of kale chips. I was craving leafy greens, and making kale chips was a fun way to satisfy my urge. I would roast up 2 or 3 bags of kale at a time, and then stand shoveling it into my happy, pregnant mouth.

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Fast forward, and I haven’t lost my taste for kale chips. And much to my delight, they are one of my daughter’s favorite snacks.

I want to be honest about the kale chip making endeavor: it can actually be a bit complicated. And whenever I mention kale chips among friends and family members, they always ask “how do you make yours? Mine always turn out soggy/burnt…”

kale-chips-2So here are my tips:

  • Make sure you spread kale out in a single layer. If the leaves overlap, they won’t crisp and cook properly.
  • Evenly coat the kale with olive oil. You can do this either by using a salad dressing mister, or simply massaging the kale before you bake it to make sure it is coated.
  • Start the kale at a lower temperature, and then raise it only at the end to get a good crisp – but don’t let them burn.
  • Watch the kale chips carefully at the end, and remove as they become done.

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Perfect Kale Chips

Posted on August 21, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Spinach Goat Cheese Tart with Herb Butter Crust

Yield:
6-8 servings

At least several times a year I am privy to a conversation about the downfalls of social media. And how no one talks to one another anymore. As someone who uses social media professionally, I generally disagree citing countless examples of how social media has allowed me to stay in touch with friends across the world; keep up with news in real-time; and learn new things.

foodie potluck food

And two weeks ago, on a beautiful summer evening, the wonders of social came together to allow myself and a group of kosher food bloggers to take the fun of our online personalities and meet one another, share a meal and talk food in person.

Cookbook author and teacher Kim Kushner hosted the lovely outdoor evening, called #kosherfoodiepotluck, where each one of us brought a kosher, dairy dish and a sat around a large, expertly decorated table to what else: eat and talk.

foodie potluck outside

There were so many delicious dishes (especially some homemade cronuts by Chef Chaya), but my favorite part was getting the chance to meet so many other bloggers that I have known and followed for years. Here’s me meeting Melinda Strauss of Kitchen Tested for the first time. I am a hugger, thankfully she didn’t seem to mind. And on the right is me with Liz Rueven of Kosher Like Me and Miriam Pascal of Overtime Cook.

foodie potluck people

You might be wondering, soooo….what did YOU make? I wanted to bring one of my husband’s favorite dishes, and I didn’t want to start creating a crazy new item for the first time. I also wanted to bring something that would transport easily, could use seasonal ingredients and could be served room temperature.

My goat cheese and spinach quiche with herb butter crust was just the thing. It’s also perfect for a Shabbat lunch, Sunday picnic or even Yom Kippur break-fast.Two notes about this recipe: first, it is inspired by my absolute favorite Julia Child, and resembles one of her recipes for an open-face tart. The second thing to note is that you can add any combination of fresh herbs that you like in the crust: sage, tarragon, mint or even cilantro. Get creative and enjoy.

spinach goat cheese tart

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Goat Cheese and Spinach Quiche with Herb Butter Crust

Posted on August 19, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Best of Summer Ice Pops

Even though Labor Day and Rosh Hashanah seem like they are just around the corner, summer isn’t quite over yet and so there are still plenty of cool treats to enjoy.

Forget ice cream – ice pops are definitely the new ‘it’ treat. Like ice cream, the flavor combinations are endless. But unlike ice cream, it’s much simpler to make a quality ice pop than to make ice cream with great flavor and the right consistency.

All you need is an ice pop mold, a great recipe and just a little patience. Try any one of these beautiful, delicious ice pop recipes and take your summer up a notch, that is, before it really is over.

iced coffee ice pops

Iced Coffee Ice Pops from Sheri Silver

Root Beer Float Pops from Sheri Silver

strawberru coconut pops

Strawberry Coconut Pops from Gluten-Flee

Homemade Fudge Pops from Brown Eyed Baker

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Halva Popsicles from Molly Yeh

Watermelon Ice Pops from Jeanne Benedict

Strawberry Lemonade Greek Yogurt Pops from Naomi Sugar

pops-1

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Posted on August 14, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Mexishuka

Yield:
2 servings

When I first moved to Israel around five years ago, there were no Mexican food restaurants, and really very little interest in the cuisine. Fast forward to today: Tel Aviv has blossomed with possibilities for burritos and genuinely spicy salsa as well as 5 Mexican-style restaurants currently.

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In truth, the ingredients used in Mexican food aren’t that different from those native to Israeli diets: a focus on fresh tomatoes, cilantro, avocado, lots of spices and citrus. So it was only a matter of time until Mexican food arrived in Israel. 

It is also lime season in Israel, and for this reason a celebration of excess lime usage is in order. To most this declaration sounds confusing: Israel is known for its fine citrus fruits, so why would lime season be such a big deal?  As it turns out, like other produce in Israel, much of the best crops are exported (primarily to Japan) so we don’t see it as much in our markets. Also, because the lime season is short, farmers do not see as much value compared to other citrus fruits.

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Combine my love of Mexican food, love of lime season and shakshuka and you have a unique Mexi-terranean fusion perfect for summer breakfast, or anytime you feel like enjoying some Israeli fusion comfort food.

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Mexishuka (Mexican Shakshuka)

Posted on August 12, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Summer Brunchin’

Yield:
4 servings

Summertime and brunch don’t always go together. Summer picnic. Summer cocktails. Summer barbecue. Yes, we hear those a lot. But a summer brunch can be truly delightful, especially when Shabbat ends so late on Saturday making it difficult to see friends over the weekend.

So skip expensive dinner Saturday night, and stay in for a light, and delicious summer brunch instead. With minimal cooking you can throw together a colorful and completely delightful meal for friends or family.

brunch-4

Now that peaches are in season it’s time to make your own bellinis. Last summer I used Ina Garten’s recipe and it was delightful and easy. And check out that gorgeous color. Pop open some prosecco and get sippin’.

Fluffy Lemon Blueberry Ricotta Scones from Food52 are also a perfect summer treat. Swing by your local farmer’s market for fresh blueberries to make this brunch sweet extra special. I like serving them with a homemade compound butter like Vanilla Bean Whipped Honey Butter, though any high quality, salted butter will do just fine.

scones

One of my summer favorites is a sweet and salty watermelon feta salad like this one from The Kitchn. And I don’t know anyone who ever complained about being served up a rich and creamy blintz souffle like this one from Nosher contributor Tamar Fox.

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And last but not least, try my Tomato Caprese Salad with Roasted Corn as a fresh update on the Italian classic.

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Tomato Caprese Salad with Roasted Corn

Posted on August 7, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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