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Simply Tender Brisket and Savory Kasha Varnishkas

June 20, 2012 by newkosher

This week’s recipe comes to us from our new friend and Kosher foodie, Mark Meisel. I’ve had this recipe several times before, and even when I was a vegetarian, I would only eat this meat. Thanks for the recipe, Mark! -Daniela

 

Besides worshipping G_D and laying guilt trips on each other, the most joyous thing in our Jewish heritage is food. Nothing is better than a group of hard to please Jews sitting around a table all loving the same dish. How is this accomplished you ask? Simple. By applying thousands of years of tradition and a little technique you can create kosher and tasty recipes that will have everyone kvelling. For the purposes of this article, let us start with a simplified version of a classic that will knock your proverbial socks off.

 

Brisket:

3-4 lbs Beef Brisket (Flat Cut)

2 packets Lipton’s Onion Soup Mix (prepare with water as directed [Read more…]

Filed Under: NewKosher (Recipes), Shabbat Tagged With: brisket, convert to judaism, convert to judaism online, darshan yeshiva, fleishig, kasha, kasha varnishkas, kosher, meat, newkosher, online conversion, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier, simple, tender

Roasted Parmesan Potatoes: A Shabbat Pot Luck Favorite

May 29, 2012 by newkosher

Almost every Shabbat/Shabbos dinner I attend is a potluck. And normally, I am just too busy to make anything. So like most mooches, I bring the cheapest bottle of wine or some parve dessert that no one likes.

If your dinner is vegetarian, though, this recipe will be your life saver. It takes ten minutes and you will look like a culinary genius.

1 bag of frozen cubed potatoes (sometimes called Potatoes O’Brien or Southern Style hash browns) thawed in the refrigerator
2 cups of grated parmesan cheese
1/4 cup olive oil
2 tbsp mixed Italian seasoning
salt/pepper to taste

Thaw potatoes in the fridge. They only need a few hours, but you can do this a day in advance. If you forget, it’s fine. They will just take longer to cook. Or you can microwave them to room temperature. See how easy this is, already?

Slit open the top corner of the frozen potato bag and squeeze out [Read more…]

Filed Under: NewKosher (Recipes), Shabbat Tagged With: convert to judaism, convert to judaism online, darshan yeshiva, frozen potato recipe, kosher potluck, online conversion, oven roasted potatoes, oven roasted potatos, parmesan potatoes, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier, roasted parmesan potatoes, roasted potatos, shabbat potluck

Mock Tuna Salad

January 31, 2011 by Patrick Beaulier

This tastes almost just like the real thing, but is entirely vegan! It’s super simple, too—you could easily double the recipe and keep some in the fridge for later.

2 cups cooked chickpeas

1 sheet nori

¼ cup vegan mayo (Vegenaise is the best)

1 Tbsp. grainy mustard

½ small red onion, minced

1 stalk celery, minced

1 small kosher dill pickle, minced

1 clove garlic, minced

1 tsp. lemon juice

1 tsp. soy sauce

Salt and pepper to taste

Mash chickpeas roughly, so there are a few chunks left. Snip the nori into slivers with a pair of kitchen shears, then add it and the rest of the ingredients to the chickpeas. Mix well and pile high on rye with your favorite accompaniments!

Filed Under: Shabbat Tagged With: convert to judaism, convert to judaism online, darshan yeshiva, garlic, mock, online conversion, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier, tuna, vegan

African Groundnut Stew (Vegan/Pareve)

January 27, 2011 by Patrick Beaulier

Serves 4

My partner Gregor loves this dish. The first time I made it for him, he watched with such concern on his face that I had to banish him from the kitchen—he didn’t think that sweet potatoes, tomatoes, and peanut butter could possibly exist peacefully together. But two bites in, he was convinced, and now this stew makes fairly regular appearances in our home.

1 small red onion, diced

2 small carrots, peeled and sliced

2 cloves garlic, minced

1 bunch curly kale, roughly torn

2 small sweet potatoes, peeled and diced

2 cups vegetable stock

2 T natural peanut butter

14 oz can chopped fire-roasted tomatoes (Muir Glen are the best)

Sriracha chili paste (a.k.a. Rooster Sauce) to taste

Salt and black pepper to taste

1 cup Israeli couscous

Toasted peanuts, cilantro leaves, and lime wedges for garnish

Sauté the onion and carrots over medium heat until the onion starts to go transparent, then add the garlic and kale and cook a minute or two longer. Add the sweet potatoes and vegetable stock, then bring to a boil. Reduce to a simmer and add the peanut butter and tomatoes, then cook for ten minutes or until the sweet potatoes are tender. Meanwhile, simmer the couscous, covered, in 1¼ cups water with a little salt for 8 minutes.

Add Sriracha, salt, and pepper to the stew. Spoon the couscous into four bowls and ladle the stew over it. Let everyone help themselves to the garnishes and keep the bottle of Sriracha nearby!

Filed Under: Shabbat Tagged With: convert to judaism, convert to judaism online, darshan yeshiva, garlic, online conversion, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier, stew, vegan

Standing Rib Roast – Kosher Recipe

November 4, 2010 by Patrick Beaulier

Perfect for holidays or an elegant dinner. Mix soy sauce, brown sugar, honey, minced garlic and pour over the roast. Cook at 450 for 10-15 minutes, then lower to 325 and cook for 2 hours.

httpv://www.youtube.com/watch?v=-u2QCjbOOgc

Jamie Geller is the author of the critically-acclaimed cookbook, “Quick and Kosher: Recipes from the Bride Who Knew Nothing” (Feldheim Publishers, 2007). Video from Kosher.com

NewKosher brings you the best of the kosher web with our collection of kosher cooking videos.

Filed Under: Rosh Hashanah, Shabbat

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