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Since Sukkot menus are all about the autumn harvest, what could be more festive than starting off the meal with a comforting bowl of pumpkin soup? When I was growing up, one of my favorite recipes was my grandmother’s stewed Kabocha: a Japanese variety of pumpkin or squash. It wasn’t until I went off to college that I tried pumpkin for the first time in a dish, and I’ve always felt the flavor of Kabocha is far superior to the pumpkins we eat here in the U.S. It is sweeter and heartier than that of a regular pumpkin, and it has a fluffy texture similar to that of a potato, which makes it perfect for a purĂ©ed soup. The color is a deeper orange, making it more vibrant and festive, as well!
If you’re having a sit-down meal, you can serve it in bowls as a starter. If you’re throwing a casual happy hour under the sukkah like I am, you can keep it warm in a big thermos pot and pour individual servings in little paper cups with the garlic challah croutons, cream and chives sprinkled over the top. This is the time of year when the air is starting to get a bit crisper, so this soup is a great way to warm up under the sukkah. If you’re serving meat later and would like to keep things kosher, I recommend omitting the milk and cream and instead finishing the soup with a dollop of homemade cashew creamÂ under the croutons, which your guests can stir in.
Kabocha Squash Soup with Garlic Challah Croutons
1.Â Slice Kabocha in half and spoon out the seeds. Cut each half into three wedges. Turn each wedge onto the flat side and remove the green skin. Cut each wedge crosswise into four even squares (see image for what your Kabocha should look like at this point).
2.Â Melt butter in a dutch oven or pot, over medium heat. Once the butter has melted, slide in the sliced onion, curry powder and a sprinkling of salt. Stir the onion continuously for 10 minutes, or until caramelized. Slide Kabocha cubes into the pot, along with another sprinkling of salt and stir for five minutes. Add the chicken broth and bring everything to a boil. Once boiling, reduce the heat to low and cover the pot for 10 minutes.
3.Â Using a fork, pierce Kabocha to check for doneness. It should be soft enough to pierce without resistance, but not so soft that it falls apart. If it’s not quite soft enough, stir, cover and cook for another five minutes.
4.Â When Kabocha is cooked through, blend in batches in a blender or use an immersion blender (one of my favorite kitchen tools!) until completely smooth.
5.Â Stir in milk, then heavy whipping cream. Make sure to keep the heat very low and be careful to not let the soup boil at this point.
6.Â Season the soup with salt and pepper to taste. Top with a dollop of the whipped cream, challah croutons and chives.
This is a recipe I came up with when, one Saturday morning, I decided I could not eat any more challah French toast!
1.Â Preheat the oven to 375ÂşF.
2.Â Grate garlic clove into olive oil, stir in herbs and salt. Be very careful to only include very small, microplane-d pieces of garlic. Larger pieces will get burnt and become bitter.
3.Â Cut challah into roughly 3/4″ x 3/4″ cubes. I recommend using a regular knife for a cleaner cut (as opposed to a serrated knife).
4.Â Place cubed challah onto a baking sheet and pour oil mixture over challah and mix well with your hands.
5.Â Spread challah out on baking sheet so it’s just one layer and the challah is not (or just barely) touching.
6.Â Bake for five minutes and check on it. It should be a nice and toasty golden color. If it’s not browning quite yet, bake for another 5 minutes and check on it again. It took me about 12 minutes to achieve this in my oven.
Summers are hot, days are long and you want your time in the kitchen to be short. Whether you have a roasted chicken left over from Friday night Shabbat dinner or you pop into the grocery store after an afternoon at the pool and pick up a rotisserie chicken, this recipe will have you craving more. It’s also a nice way to combine the leftovers from a classic Shabbat chicken dinner with some Indian flavor. I find on hot summer days we eat less meat so making something with the leftovers is key. You can set aside some of the mixture before adding the curry powder if anyone likes a milder flavor. Enjoy on a weekend picnic or at the beach!
1. You can use whatever chicken is leftover and thenÂ adjust how much of each additional ingredient you have. You will want about two cups of chicken. I remove the skin and chop the chicken breast into cubes. I will then do the same with the wing and thigh meat.
2. If you have a cherry pitter, pit the cherries and then slice them in quarters. If not, you can just slice the cherries around the pit into quarters. I cut just to one side of the pit then pop the pit out and slice the cherry.
3.Â For green garlic, trim the end by the bulb and then slice the garlic thinly up toÂ the green grassy part. For scallions, you can cut all the way up through the greens. I tend to use a little less if I am doing the green garlic as it is more potent than the scallions. Thoroughly wash the cilantro as it can be gritty. Then, chop up the leaves and stems.
4. Toss the mayonnaise with the chicken. I like to use just a thin coating of mayonnaise, but feel free to add more if you like your chicken salad creamy. Then, add in the scallions and chopped cherries. Sprinkle in a generous pinch of salt and several grinds of pepper.
5.Â For those who don’t like curry, you can take out a portion of the chicken salad now. With the remaining chicken salad, toss in theÂ curry powder (adjust to 1/2 Tbsp.Â if you took out a lot of the chicken salad to leave plain).
6.Â Serve on lettuce cups, endive cups or radicchio cups if you want a light, gluten-free lunch or dinner. Serve it with bread for a hearty sandwich.
Team! It’s getting down to the wire! That’s right . . . Passover is right around the corner. My local kosher grocer has put up the outside tent and is changing all the labels on their shelves and covering up the non-kosher-for-Passover stuff like it’s some sort of eye sore. As the first night seder approaches, I’m already starting the process of cleaning out my cabinets of pasta and other delicious goodies that are a â€śno-noâ€ť during Passover.
I’m constantly in search of a quick, yet delicious dinner to serve on a busy weeknight PLUS I need to get rid of my pasta, so I decided to try my hand at a skillet pasta dish and I’m SO glad I did! The recipe below can be adapted to add anything you likeâ€”I used frozen veggies to help clean out the freezer and half boxes of pasta to help clean out my cupboard. What I love about this dish is that it offers a cheesy, delicious meal, plus it helps clean my house, soâ€¦win-win!
Fridge-Clean-Out Skillet Pasta
1.Â Preheat oven to 425Â° F. In a medium pot of salted boiling water, add entire box pasta plus the frozen broccoli and mushrooms. Cook together until pasta is just shy ofÂ al dente, about 2 minutes less than the package cooking time. Drain, then transfer pasta and veggies to a large mixing bowl. AddÂ 3/4 of the sauce to the pasta and veggies. Set aside.
2. Add olive oil to an ovenproof skillet and cook over medium-high heat. Once smoking, add onions and cook until translucent. Add garlic and cook for another minute. Turn off heat and add pasta to the skillet. Stir to combine pasta and veggies with the onions and garlic. Using a spatula, flatten the pasta so it lays evenly. Add the restÂ of the sauce to the pasta and evenly top with the cheese. Place skillet in the upper thirdÂ of the oven. Cook until cheese is brown and bubbly, about 8 – 10 minutes.
Potato kugel is always a hit at holiday meals. Traditionalists enjoy simple potato kugel like their grandmothers used to make, but even so there are debates about whether the kugel should be crunchy and light or soft and compressed. This particular version has a pumpkin custard-like topping and is a mix of sweet and savory. You end up with a little crunch around the edges and a soft filling in the middle. It also lends itself to experimentationâ€”add cumin or zaâ€™atar for Middle Eastern flavors, or turmeric or garam masala for an Indian-inspired version.
Potato and Pumpkin Kugel
1.Â Preheat oven to 350 degrees.
2.Â Peel onion and potatoes and coarsely grate with a box grater over a clean kitchen towel.Â (Here,Â I used 3 small potatoes as one large potato.)
3.Â Over the sink or a bowl, squeeze the towel of grated mixture as hard as you can to extract as much liquid as possible.
4.Â Add 2 Â˝ Tbsp. oil to a deep pie plate. Put the plate in the oven to heat.
5.Â Add onion and potato mixture to a bowl. Sprinkle with starch, salt and Â˝ tsp. pepper.
6.Â Make a well in the middle of the mixture and crack one egg into it. Beat the egg with a fork and mix well.
7.Â Remove the pie plate from the oven, scooping out Â˝ Tbsp. hot oil. Set aside.
8.Â With a fork, add the potato mixture to the pie plate. Build up the sides of the pie plate to form a crust. (If you like lots of crunchy potato, make your sides wide.) Drizzle remaining hot oil on top.
9.Â Bake at 350 degrees for 30 minutes, until edges begin to brown.
10.Â Mix pumpkin purĂ©e with evaporated milk. Add remaining eggs, cinnamon and sugar.
11.Â With a measuring cup or ladle, pour pumpkin mixture into potato pie until it reaches the top of the potato edges. (Any extra mixture can be used to make sweet pumpkin flan!)
12.Â Add remaining Â˝ tsp. pepper and additional spice, if using, to pumpkin mixture, stirring lightly with a fork to prevent overflow.
13.Â Bake at 350 degrees for 30 minutes. If the edges begin to get too dark, cover with foil; the moisture from the pumpkin should help it stay crisp.
14.Â To make sweet pumpkin flan, add 3 Tbsp. sugar to leftover pumpkin mixture. Pour into oven-safe ramekins and bake for 30 minutes.
15.Â After removing kugel from oven, let cool slightly and serve with sour cream.
I absolutely love Rosh Hashanah and all things High Holiday season. I love fall weather, and I love the changing leaves and a bit of crisp in the air (though having lived in Miami and then Los Angeles for the last five years, I do miss the actual crisp in the air). Rosh Hashanah has been my favorite holiday ever since I was a little kid growing up in Atlanta. But it wasnâ€™t until I learned how to really cook that Rosh Hashanah cemented itself in my heart as a culinary holiday. As I learn more and more about the holidays, I gain a better understanding of just how connected Jewish holidays are to the earth, the season and the harvest for that season. The recipe in this post is a testament to my commitment to honor the fruits and vegetables of the season. Roasted cauliflower and sweet potato is one of my go-to recipes for a quick, healthy and flavorful side dish on any Shabbat dinner table. But I wanted to jazz things up a bit, so I added some roasted garlic and perfectly ripe figs to balance the saltiness of the tahini. Whether youâ€™re hosting a bunch of family this holiday season or feasting alone, do yourself a favor and try this dish. Itâ€™s great as a hot side or as a topping on a salad the next day. Enjoy!
Roasted Cauliflower and Sweet Potato with Figs and Tahini
2.Â Spread the cauliflower florets and sweet potatoÂ in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and turmeric. Using a spatula, mix the cauliflower and sweet potato to spread the oil and spices around.
3.Â Place garlic cloves and remaining olive oil on a small piece of aluminum foil. Wrap garlicÂ and oil in the foil so no oil can escape. Place foil in the corner of the baking sheet holding the veggies.
4.Â Place baking sheet in the oven and bake roughly 40 minutes, or until cauliflower and sweet potato are crispy on the edges.
5.Â Meanwhile, prepare the tahini by adding the tahini paste, lemon, kosher salt and garlic
6.Â Once vegetables are done, let cool for 5 minutes (make sure to open the foil of garlic and let it cool as well). Place all veggies and sliced figs on a serving dish and drizzle with tahini. Serve with an additional topping of cilantro or parsley, if desired.
Apples, the symbolic fruit for the Jewish New Year, can find their way onto your holiday menu in many ways. This recipe may not have its origins in Europe or the Middle East, but it plays on the tradition of elevating even the simplest of ingredients into a festive dish.
I serve this as a side for brisket or chicken, but you can also combine it with quinoa or barley as a more substantial side dish or vegetarian main course. Although you can buy a whole butternut squash and peel and cube it yourself, I find itâ€™s worth the time and money to buy the squash already peeled and cubed. You might have to cut some of the chunksÂ into smallerÂ piecesÂ if theyâ€™re too large, but otherwise this is a fast and easy dish to make. You donâ€™t even have to peel the apples!
Roasted Butternut Squash with Apples and Onions
Serves 6-8 as a side dish
1.Â Preheat oven to 350 degrees.
2.Â Cut onion in half and slice each piece crosswise into Â˝-inch strips. Place on a large rimmed baking sheet and set aside.
3.Â Using an apple slicer, cut apple into eighths and then cut each wedge into three or four chunks. Add to the onions, along with the squash cubes.
4.Â Add the remaining ingredients and toss well. Arrange in a single layer and bake for 20 minutes. If onions are not yet golden and squash is still firm, gently turn the mixture and return to the oven for another 6 minutes, or until done.
5.Â Remove from the oven. Sprinkle with dried cranberries and sunflower seeds and serve.
I was raised on a healthy diet of my mom’s homemade buffalo wings. I remember the first time I had a ‘hot’ wing. She had brought home some leftovers from what would become our favorite wing spot, The Three Dollar Cafe. I remember taking my first bite. I remember my lips seemingly on fire but tingly with joy all at once. What was this spicy wing of deliciousness and where can I get more!?
Luckily for me, my mom was just as in love with hot wings as I was and luckily for us, my mom had gotten a buffalo wing recipe from a random man in a shoe store and so, a family recipe was born. My mom’s wings are hot and tangy and sweet and spicy. They pair perfectly with blue cheese. However, now that I keep kosher, there is no pairing of blue cheese and hot wings. Therefore, I’ve had to come up with alternatives to bring my favorite pairings to life. This vegetarian version is great for bringing to a picnic, serving your family on Shabbat or simply disguising a healthy weekday meal with a punch of flavor.
You’ll see that this recipe does not include blue cheese but I do recommend it. Heck, me being me, I recommend ANY AND ALL CHEESE. I also recommend having fun with your toppings. I enjoy some bread and butter pickles and some classic mayonnaise and maybe some grilledÂ onions. But truly, the best thing about these burgers are that they can be built to your taste buds. Enjoy!
1. In a bowl, combine the quinoa, mashed Cannelloni beans, bread crumbs, egg,Â hot sauce,Â Worcestershire sauce, garlicÂ powder, salt and pepper.
2. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 balledÂ patties (bigger than a golf ball but smaller than a tennis ball).
3. In aÂ skillet, heat 4 Tbsp. of oil over medium heat. Wait until oil is hot and then add 2 quinoa burgerÂ ballsÂ in at a time. Using a flat spatula, press down the ball until a thick patty forms.
4. Cook until golden and crisp, about 5 minutes per side. During the last minute or so of cooking add the an optional layer ofÂ cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. Add 2 additional tablespoons of oil into the skillet after the first batch of burgers isÂ cooked.
Some people have strong feelings about the kind of recipe that aims to create a Passover-friendly version of a dish that is typically leavened. Detractors think creating Passover bagels, muffins, and rolls miss the point of the holidayâ€™s specific diet. Those in favor see the practice as helping to make a difficult holiday more bearable. Some will even point to foods like Passover Popovers as an example of Jewish ingenuity.
Personally, I fall somewhere in the middle. I donâ€™t see the point suffering through a week of â€śI canâ€™t believe you want to call this a bagel.â€ť (But hey, if you can convince yourself that whatever youâ€™ve come up with tastes like a bagel, more power to you. Iâ€™ll have eggs for breakfast this week.) On the other hand, when the introduction of matzah into a dish creates a delightful new twist on an old favorite, Iâ€™m all for it.
This brings us to Matzah Kugel, a sweet, dairy-filled confection of matzah layered with sweetened cheese. Sure, you could make a kugel with Passover noodles and come up with an almost-but-not-quite-satisfying proxy for the regular version, but you will never forget that itâ€™s not the â€śrealâ€ť thing. Matzah kugel, on the other hand, takes the idea of a noodle kugel as a jumping off point and transforms it into something different but equally delicious.
This dish can function as a side dish or a main course. (It pairs well with a side salad and a piece of gefilte fish.) You can freeze leftover portions: they reheat well in the microwave and even make a delicious and quick breakfast when you just canâ€™t take one more piece of matzah with cream cheese.
Cheese Matzah Kugel for Passover
2. Â Add cottage cheese, salt, sugar, cinnamon, and butter and mix to combine thoroughly.
3. Â Grease an 8 inch square baking dish with butter.
4. Â Arrange half of the matzah so that it covers the bottom of the dish.
5. Â Pour half of the cheese mixture over it. Repeat with balance of the matzah and cheese mixture.Â If you wish, sprinkle additional cinnamon and sugar over the top of the kugel.
6. Â Bake at 350Â°F for 40 minutes or until set.
Hamentaschen, a popular treat for the holiday of Purim, translates to â€śHamanâ€™s pockets.â€ť Haman is the villain in the story of Purim and in addition to booing whenever his name is mentioned,Â on Â Purim we eat sweet filled cookies that are in the triangular shape of Hamanâ€™s hat.Â This is a savory twist on the traditional Hamentaschen and can be served as an appetizer or as part of a Purim meal. It is made with pre-made pie crust, so it is a quick and easy dish to prepare.
1. Â Preheat oven to 450â„‰. Thaw the broccoli in a colander by running cold water of it. Then set it aside on a kitchen towel to dry a little. Then, thaw the spinach in a colander by running cold water over the spinach. Once thawed, put the spinach in a clean kitchen towel and squeeze the excess water out of the spinach or push the moisture out through a sieve.
2. Â Mash the goat cheese, cottage cheese and feta in a bowl with a fork until uniformly mixed.Â Add the salt, pepper and lemon zest. Scoop out 1/3 of the cheese mix to set aside. The other 2/3 will be mixed with the spinach, broccoli, dill and onion.
3. Â Finely chop the broccoli and the dill. Slice and mince 1/2 the onion. If the spinach is whole leaf then chop the spinach as well.Â Stir the broccoli and spinach into the cheese mixture.Â Set the mixture aside and prepare your pastry.
4. Â Roll the pie crusts out slightly so they are about 1/8 inch thick.Â Trim the sides to make approximately a 9-10-inch square.Â Do not worry if your measurements are off as long as you have a rectangle or square-like shape.Â You can keep the trim to roll out again later. Cut the dough into 3-inch squares or whatever looks even. You will have about 9 squares per pie dough.
5. Â With a knife you can score diagonally across the square (or just eyeball it).Â Then cut a triangle window out of one side of the square with at least a 1/2-inch border.Â Carefully pull the uncut side of the square over onto the cut side and push along the middle crease. Then flip the dough over so youâ€™ll have a triangle cutout on top of a triangle of dough.
6. Â With a fork, press down along the edges of the triangle to crimp the dough.Â Fill each pastry cutout with a small spoonful of just the cheese mixture and then a larger spoonful of the spinach, broccoli and feta mixture piled high in the center. You can pinch the edges to fill out the corners of the triangle.
7. Brush the sides of each hamentaschen with egg and sprinkle with nigella seeds (optional).Â Bake for 20-25 minutes until the pie crust is a light golden brown.
Comfort food comes in many different shapes and forms. Each culture, each tradition, each household, each individual has a dish that is comforting to them. Comfort foods tend to be soft, warm and not overly seasoned. This Italian gnocchi al forno takes the flavors of a Jewish comfort food: matzoh ball soup, and puts them into a warm, oven-baked, cheesy, saucy dish.
This is made with pre-made gnocchi so it is a quick and easy recipe for any day of the week. The lemon adds brightness to the rich sauce. Italians understand the glory of this fruit and as Italian poet Eugenio Montale wrote: “… now it’s our turn, us poor ones, to have a share of riches/ and it’s the scent of the lemon.”
Lemon Dill Gnocchi al Forno with Roasted Carrots
1. Â Preheat the ovenÂ to 375â„‰.Â While the oven is heating up, put a large pot of water on the stove to boil. Peel the carrots and leave them whole. Line a cookie sheet or roasting pan with parchment. Put the carrots on the parchment and drizzle with olive oil. Sprinkle with 1/2 tsp. of salt.
2. Â Roast the carrots in the oven for 30-45 minutes.
3. Â Once the water comes to a boil, put the gnocchi into the boiling water. The gnocchi take 3-5 minutes to cook. Once the gnocchi float to the top of the water, they are cooked. Remove the gnocchi with a slotted spoon and put them on a plate or baking dish.
4. Â Grate the mozzarella. Chop the kale into thin slices. Set both aside. Once the carrots come out of the oven, raise the temperature to 400â„‰.
5. Â In a saucepan, melt the butter over medium heat. Add the dill to the butter and let the butter cook a little until it is nice and foamy.
Add in the flour and mix it together until you have a paste. Cook the paste in the pan for a few minutes.
Once the paste begins to bubble a little at the edges, add in 1/2 cup of wine, stir and cook down for 3-4 minutes. Add in the zest of 1/4-1/2 a lemon. Then 1 cup at a time, add in the whole milk.
Stir together until the sauce thickens and the flour paste is incorporated. Add in the cheese and stir until the cheese melts completely.
6.Â In a large baking dish, or several small dishes, put a layer of kale into the bottom of the dish. Top with a layer of gnocchi and then pour a generous amount of the cheese sauce over top. Top the cheese with some freshly ground pepper.
7. Â Cook the lemon and dill gnocchi al forno uncovered for 30-40 minutes. The sauce will bubble and caramelize slightly. Serve the gnocchi with a side of roasted carrots, and a glass of chilled white wine.