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  • Sukkot Dinner 9/20/2021 Outdoor Dining Done Right!

    What an epic non stop month this is. What better way to celebrate the holidays than food, wine and friends? Thinking of all of you who are quarantining or staying-at-home. Enjoy Sukkot! Keep it light, focused and tasty. To add to that, may it be happy, healthy and wealthy. Chag Sameach!!!! Virtual hugs, Love, Mushky Easy, Pretty Sukkah Links: Sugarcane compostable set of disposables My favorite palm leaf plates- they have 2 options 50 7" or 25 7"/25 10" Outdoor Tablecloth, waterproof to handle the spills and the rain. MENU Rose Chai Cocktail Rose chai tea is a beautiful rosewater infused tea, and is so delicious chilled and in a cocktail! Thx Talia! Per Cup (or multiply for a pitcher / dispenser) 2 oz vodka 4 oz rose chai tea, brewed and cooled (use tea of choice!) 3/4 oz fresh lemon juice 1/2 oz simple syrup (equal parts boiling water and sugar) Ice Mix all the ingredients in a glass, and top with ice. Spelt Challah with Rosemary and Kalamata olives Thank you Shibolim for your incredible gift! Their flours are super. This one used here is 100% fine spelt. This recipe works with whole wheat and all purpose flour too. Work the flour in slowly, and add more until you get a smooth workable dough. 2 1/2 cups warm water 2 tbsp yeast 3/4 cup honey 1/2 cup oil 2 eggs 1 1/2 tbsp fresh chopped rosemary 1 cup pitted kalamata olives 1 tbsp salt 9-10 cups 100% whole spelt shibolim flour In a large bowl, proof the yeast with the water and honey. Add the oil, eggs, rosemary and olives. Mix to combine. Add the salt, and the flour, mixing every 1 - 2 cups. Knead well by hand, adding flour as needed. Cover and rise for 30 minutes. Shape. Rise for 1 hour. Bake at 375 degrees for 35 minutes, until deeply golden. For best results, eat warm! Harissa Cashew Dip 2 cups raw cashews 1 cup warm water 1/4 cup prepared Harissa 1 tsp salt 5 tbsp water Soak the raw cashews in warm water for 30 minutes. Drain the water. Blend the cashews with the harissa and salt. Adding the water slowly, as needed. Red Swiss Chard and Tahini Dip from bon appetit 2 swiss chard bunches oil for frying 5 garlic cloves, minced 1/3 cup oil 1/2 cup tahini 1/3 cup lemon juice Salt Separate the stems from the leaves of the chard. Heat the oil and fry the stems first, for 5 minutes. Add the garlic, mix in for 30 seconds, and add the chard leaves. Let cook for 10 minutes. Cool completely. In a food processor, blend the fried swiss chard mixture, with the oil, tahini, lemon juice and salt to taste. Serve with a drizzle of olive oil. Heirloom Lentil and Root Vegetable Salad with Apple Cider Honey Vinaigrette Apple Cider and Honey Vinaigrette by Sarale Fradkin: 1/2 cup oil 1/4 cup apple cider vinegar 1 tbsp dijon mustard 2 tbsp honey 1/2 peeled green apple, cut into chunks 1 tsp salt 1/4 cup fresh cilantro (optional- or switch out for mint/dill/parsley) Blend well using a food processor or immersion blender. Salad: Spinach Heirloom Lentils -Autumn blend by Pereg Butternut Squash Beets Onions Cook the lentils according to package instructions, careful not to overcook them. Peel and cube the butternut squash and roast at 400 degrees with olive oil and salt for 35 minutes. Peel and cube the beets and roast at 375 degrees with olive oil and salt for 35 minutes. Slice the onions and roast at 375 degrees with olive oil and salt for 20 minutes. Layer up all the vegetables and drizzle the vinaigrette over it all. *Alternatively use any grain instead of the lentils: quinoa, farro, barley... etc. Caesar Salad with Grilled Chicken and Shiitake Bacon with Avocado Dressing Yes, the pic is missing the sliced grilled chicken... try to picture it :) !! 2 heads romaine lettuce 1 cup cherry tomatoes, halved 1/2 lb. shiitake mushrooms, sliced 1/2 lb. chicken breast (optional) Prepare the sliced shiitake mushrooms on a sheet pan and roast with olive oil, salt, paprika and smoked paprika at 350 degrees for 20 minutes. Prepare the chicken breast by rubbing a tbsp olive oil, 1 tsp salt, a dash of pepper, 2 tsp mustard, 2 tsp lemon juice, 2 cloves fresh garlic minced. Let marinate for 20 minutes, and grill or fry at 5-6 minutes per side. Layer the romaine lettuce, cherry tomatoes, mushrooms and sliced chicken. Drizzle with avocado vinaigrette. Avocado Vinaigrette: 1 ripe avocado 2 tbsp lime juice 2 tbsp olive oil 2 tbsp almond milk or water 1 garlic clove 1/2 tsp salt a sprinkle of pepper Blend well, if too thick add more almond milk. This dressing lasts 1-2 days refrigerated. Cabbage, Leek and Kale Soup 1 medium green cabbage 3 medium leeks, sliced 1 tbsp oil 12 cups water (or broth) 1 tbsp salt 1 tsp pepper 6 cups (1/2 a bunch) kale Slice the cabbage and the leeks, and place into a large stock pot. Add the oil and a sprinkle of salt. Cook at medium heat. mixing often for about 30 minutes. Add the water, salt and pepper and bring to a boil. Cook for an additional 30 minutes. Add the kale and cook for 10 more minutes. Tortilla Crisps: 2 wheat wraps 1 tsp oil 1/2 tsp salt Thinly slice the tortillas into sticks and place on a sheet pan. Season with oil and salt. Bake at 325 degrees for 10-15 minutes until crispy. Place over soup just before serving. Sous Vide Skirt Steak with Chimichurri Sauce 1 1/2 lbs skirt steak Salt Pepper 3 fresh garlic, minced 2 tbsp olive oil 2 tbsp coconut aminos Season the skirt steak on both sides lightly with salt and pepper, place in the sous-vide bag. Add the garlic, olive oil, and coconut aminos (or soy sauce). Seal the bag and let it marinate for 30 minutes. Heat the sous-vide to 130 degrees, and cook for 3 hours. Heat a frying pan to really hot. Sear on both sides for 1-2 minutes. Let rest for 10 minutes and serve with chimichurri. Chimuchurri sauce: 1/2 cup fresh parsley, finely chopped 1/2 cup cilantro, finely chopped 1/4 cup mint, finely chopped 3 cloves fresh garlic, minced 1 tsp salt 1/2 tsp pepper 1/4 cup olive oil Combine all the herbs, garlic, salt and pepper. Slowly drizzle in the olive oil while mixing. (I do this by hand, not blending the mixture.) Broccoli and Onion Puffs 5"x5" puff pastry squares, or sheets of puff pastry 2 onions, diced 1 tbsp oil 2 lbs. broccoli florets fresh or frozen 1/2 cup water 2 tbsp nutritional yeast 2 tsp salt 1/2 tsp pepper 1 egg for egg wash Fry the onion in the oil for 10 minutes on high heat, mixing a few times so it doesn't burn. Place the broccoli in a pot with the water, with a sprinkle of salt and steam the broccoli until soft, for 15 minutes. Drain the water, and transfer the broccoli to a bowl. Break down the florets with a fork. Mix in the fried onions, nutritional yeast, salt and pepper. Cut down each puff pastry square into 4 for mini puffs- for larger puffs use a puff pastry sheet and cut it to size. Fill the center with a spoon of the broccoli filling and bring all the corners to the middle, pinching the lower ends tightly, and the top loosely, so that it will open in the oven. Brush with the egg wash, sprinkle with kosher or maldon salt. Bake at 375 degrees for 25 minutes. Sticky rice with pickled fresno chile and fresh turmeric vinaigrette Fresno chiles are HOT. Very very hot. Skip if you want! This dish highly requires gloves- between the fresh turmeric and the chiles, please protect your hands, and eyes! Rice: 1 cup calrose or sushi rice 2 1/4 cup water Combine rise and water in a pot. Bring to a boil, cover and cook on lowest temp for 20 minutes. Let rest for 10 minutes, and fluff with a fork. Pickled Fresno Chiles 5 fresno chiles, sliced 1/4 cup boiling water 1/4 cup vinegar 1 tbsp salt 1 tbsp sugar Combine all the ingredients in a jar, seal and pickle. Keep refrigerated. Mushroom Topper: 16 oz crimini and/or button mushrooms 2 tsp olive oil 1 tsp salt 1 tsp herbes de provence Heat and mix in a frying pan on high heat for 2 minutes total. A super quick sear is all that is needed. Drain the mushrooms from it's juices when serving. Fresh turmeric vinaigrette 1/4 cup olive oil 1/4 cup rice vinegar 1 fresh turmeric, peeled 1/2 tsp salt Blend all ingredients. Mix the fresh turmeric vinaigrette with the sticky rice for the look pictured, or drizzle it over everything. Top with the mushrooms, and the fresno's. Chocolate Shortbread Cookies with Chocolate Drizzle or Mango Fruit Spread serve with tea or whip cream, the cookies are very dry. 1 cup nondairy butter 1/2 cup sugar 1/4 tsp kosher salt 1/2 cup cocoa powder 1 1/2 cups flour 1/4 cup mini chocolate chips In a mixer, cream butter and sugar. Add the salt and cocoa. Finish off by adding the flour and chocolate chips and mixing until just mixed. Spread a layer of plastic wrap and roll the dough into a log. Refrigerate for 1 hour minimum. Slice and bake at 325 degrees for 16 minutes. Top with a melted chocolate drizzle and maldon salt, or a mango fruit spread, or as is with tea/coffee/or milk!

  • Rosh Hashana - Happy New Year! 2021- 5782

    Dear friends, We are back at the head of a brand new year, and let's make it a really good one. Let's be more present, more positive, more kind, and more patient. Let's sleep more, drink more, and eat better. The lovely call agent rep told me that my name, Chaya, means We Can Do It, in her native tongue. I'm here for you, let's all be here for each other. Shana Tova to you all, Love, Mushky (Chaya is my first name!) Some helpful Amazon affiliate links: >For an adorable, and neater honey experience, place an individual honey jar per person. >A Shana Tova gift for your loved one! Best part, tray can turn into an apple bowl. #Kosher >Modernize your table with new vases! MENU *Don't forget the apple dipped in honey, and the challah dipped in honey, the fish head of course, and all the beautiful Simanim. Mezcal and Grapefruit Cocktail Note this one, it is amazing for sukkot/thanksgiving/fall too. Mezcal is so smoky and delicious. Its flavor is pretty unique, and I'm excited to get good use of my new bottle! Per cup: 2 oz Mezcal 4 oz grapefruit juice 2 oz seltzer Ice Mix the mezcal, juice and seltzer, top with ice. Garnish: lime ring, or grapefruit ring, some fresh mint Salted Rim: moisten rim with lime wedge and dip into a plate of salt. Orange Infused Challah Turning a classic Challah, into an Orange Challah, is a really a simple addition to the dough, and elevates it SO so much. Prepare your favorite Challah dough recipe. I used Esty Wolbe's this time, her recipe has honey + sugar in the dough. I find the honey makes it a soft, light loaf, it was great. Before adding in the flour: (into a 5lbs. Challah recipe) Add the zest of 2 oranges into your challah dough. Zest it completely! Then peel and slice the orange into rounds. Shape your Challahs, egg wash them. Press the orange rounds into the the tops of the challah. Let it rise and bake according to your recipe. The challah comes out so fragrant. I loved it! Whipped Honey Tahini and Pistachios This pairs magnificently with the orange challah. Or on regular challah... or with eggplant. It is really just perfection. 1 cup tahini (completely raw- 100% sesame seeds) 4 garlic cloves 1 tsp salt 1 lemon, juiced 1/4 cup honey 1 cup ice water (water + ice cubes) Garnish: roasted pistachio pieces sesame seeds olive oil In a food processor, blend the tahini, garlic, salt, lemon and honey. Once combined, slowly drizzle in the ice water. Let the machine run for about 5 minutes until nicely whipped. *Add water if you find it to be too thick. Garnish with pistachio- this gives it such a beautiful texture and contrast. Sesame and olive oil optional. Iceberg Lettuce Wedge Salad with Miso Vinaigrette 1 or 2 heads of iceberg lettuce 1 tomato Slice the lettuce and tomato into wedges. Miso Vinaigrette: 2 Tbsp miso 1 Tbsp honey or agave 2 Tbsp rice vinegar 1 Tbsp sesame oil 3 Tbsp olive oil Whisk or blend and drizzle over wedges. Carrot Ribbon and Basil Salad (Tzimmes) 4 carrots- peeled and then ribbon with a mandolin or with a peeler lengthwise a handful of basil leaves, sliced Dressing: 3 Tbsp olive oil 1 Tbsp Balsamic vinegar 1 tsp Dijon mustard 1 tsp salt Whisk dressing and gently massage into carrot ribbons and basil, keeping its height and looseness. Reposting this salad from 2019, it still is a real keeper. Date and Spinach Salad topped with Sweet Caramelized Onions Date dressing: 2/3 cup oil 1/2 cup lime juice 2 tsp lime zest 4 whole pitted dates (large or 6 smaller dates) Salt and pepper Blend. Salad: Spinach Sliced cherry tomatoes, Cubed avocado (optional) 1 cup finely chopped dates Caramelized onions. Layer each component, top with caramelized onions and drizzle date dressing. Caramelized onions: Sauté 1 diced onion in oil for about 35 min. Stir often. Add a teaspoon of brown sugar, and cook for another 5 minutes. Pomegranate and Raspberry Glazed Trout This recipe works on all fish types, and adjust cook time accordingly. 2 sides white trout Salt 3 Tbsp raspberry vinegar 1 lime, juiced Garnish: Pomegranate seeds Parsley leaves Preheat oven to 400 degrees. Season fish evenly with salt. Brush on the vinegar and fresh lime juice, (I use a pastry brush). Bake for 10 minutes. Garnish with a beautiful layer of pomegranate seeds and parsley leaves. Maple Mediterranean Rubbed Brisket What's Rosh Hashana without brisket? 5 lbs. Brisket 1/3 cup maple syrup 1 onion, diced 1/2 cup dry red wine 1 cup water or broth Mediterranean Rub: 1 Tbsp kosher salt 1 tsp black pepper 1 tsp dried parsley 1 tsp paprika 1 tsp cumin 1 tsp granulated garlic Combine. Oven: Defrost brisket completely and cover evenly on all sides with spice rub. Let it sit in a roasting pan for a minimum of 1 hour, or overnight in the fridge. Evenly drizzle the maple syrup over the top, letting it drip down. Add the onion, red wine and water directly to the pan. Seal tightly with foil. Place in a 250 degree oven for 7 hours. Uncover, and cook an additional 30 minutes. Let it rest for about 20 minutes before slicing, or refrigerate and slice once completely cold, it is much easier this way. Reheat at 300 degrees for about 30 minutes. Sous-Vide: Rub the brisket with the above blend, and place in bag. Drizzle the maple syrup and 1/4 cup of the dry red wine. Seal and place in sous vide at 135 degrees for 52 hours. Reserve the juices for serving. Next place the brisket, without its juices in the oven, at 250 degrees, uncovered, for 2 hours. *If you want to skip the final oven step, higher the sous-vide temp to 155 degrees for final 6 hours of cooking time. Let it rest for 20 minutes and slice. Roasted Fennel and Apple with Dill + Mint Sauce 2 fennel bulbs, sliced into sticks 2 apples, peeled and sliced into sticks Olive oil Salt and pepper Toss the fennel and apple with olive oil and salt and pepper. Place on a sheet pan and roast at 450 degrees for 35 minutes. Dill and Mint Sauce: 3 scallions 1/4 cup fresh mint 1 bunch fresh dill (1/2 cup - 3/4 cup) 1 lemon, juiced 1 tbsp nutritional yeast 1 tsp salt 1/4 cup olive oil Blend in a food processor, slowly drizzling in the olive oil at the end. Cauliflower and Tomato with Crispy Garlic Crumb 1 large head cauliflower 10 oz colorful cherry tomato medley olive oil salt and pepper Break the cauliflower head down into florets, and place on sheet pan with cherry tomatoes. Season with olive oil, salt and pepper. Roast at 450 degrees for 40 minutes. Until deeply roasted. Crispy Garlic Crumb: This really seals off the dish with beautiful texture and flavor. 3 garlic cloves, minced 2 tbsp oil 1/2 cup panko crumbs 1 tsp salt Combine in a frying pan, and toast at medium heat, stirring often, to get a golden brown crunch. Arrange the cauliflower and tomato in a serving dish, and garnish with crispy garlic crumb. Traditional Honey Cake Also known as Mom's honey cake. Mom uses tea (always did!) instead of coffee, its a lighter, fruity flavored cake rather than the classic dark loaf with coffee. Play with the tea flavors, you can use apple cinnamon, or fruity tea. Yields 1 loaf: 2 eggs 1/2 cup sugar 1/2 cup oil 3/4 cup honey 1 1/2 cups flour 1 1/2 tsp baking powder 1 tsp pumpkin pie spice 1/2 cup brewed tea or coffee In a mixing bowl, whisk the eggs, sugar and oil. Add the honey and mix until combined. Mix in the flour, baking powder and pumpkin spice. Brew tea of choice or coffee, and measure out 1/2 cup, and add to batter, mix until smooth. Grease 1 loaf pan and fill with honey cake batter. Bake at 300 degrees for 1 hour. You can have a great time with the garnishes if you want... think whip cream and figs and/or cinnamon sticks... Warm Honey Graham Crunch and Vanilla Ice Cream Vanilla Ice cream Warm Honey Graham Crunch Topping: (4 servings) 4 graham crackers 1/4 cup brown sugar 2 Tbsp oil 1 tsp vanilla Sprinkle cinnamon Preheat oven to 350 degrees. Crumble the graham crackers or process them for a more even crunch. Mix in all the ingredients in an oiled baking dish, and bake for 12 - 15 minutes. Serve warm over a scoop of ice cream, or cold!

  • Summer Fresh Shabbat Dinner Menu 7/23/2021

    When I go on Instagram and hear the "feels like summer" song, I get the "Oyy summer you are going by too fast!" It's basically Rosh Hashana! School only starts again in about a month...! Stay focused mama. Enjoy the bliss of long summer days and even longer shabbats. Have a Shabbat Shalom! Love, Mushky Menu: Amarone Della Vapolicella It is a beautiful Italian wine that was gifted to us, it comes in its own cute box and makes for a great Shabbat or holiday gift. Sundried Tomato Challah with Soffritto I used a small batch 4 cup flour challah dough for this addition (makes about 2 loaves). Double or triple as needed. 1/2 cup finely chopped sundried tomatoes 1 tsp Soffritto spice Add directly into dough, just before the flour. Optional to top the challah with additional soffritto spice or Italian spice. Parsley and Fried Onion Trempette S O G O O D sosososo good and yes, trempette is a dip, in French watch the reel here: 3 onions, evenly diced 1 tbsp oil 1 bunch fresh parsley 1 ripe avocado 4 garlic cloves 2 tsp salt 1 lemon, juiced Fry the onions over medium heat for 35 - 45 minutes, season with salt, and stir every 5-10 minutes, for an even, deeply caramelized color. Pour it all into a food processor. Add the fresh parsley, avocado, garlic, salt and lemon. Blend until smooth. Garnish with olive oil and fresh chopped parsley. Lifehack: if doubling or tripling, and you don't want to dice too many onions, pulse 2 onions, quartered, at a time in your food processor. Pulse about 8 times, until uniform, small chopped pieces. Fry time may increase since it contains more liquid. Tri-Mushroom Salad with Chili Honey Vinaigrette Mushrooms: 4 oz shiitake mushrooms 4 oz oyster mushrooms 4 oz portobello mushrooms Olive oil Paprika Smoked paprika Salt Preheat oven to 400 degrees. Prepare each of the mushrooms (or mushrooms of choice!) each on its own sheet pan. Clean and slice them. Season with olive oil, paprika, smoked paprika and salt. Roast for 25 minutes, the portobello, roast for 15 minutes. Oyster mushrooms are my newest obsession, you can pull each piece apart, or keep them attached in small clusters of 3 or 4. Salad: Mushrooms Spring mix Halved cherry tomatoes Cashews as garnish Dressing: 1/4 cup olive oil 1/4 cup rice vinegar 1/4 cup smoky or regular coconut aminos 1 tbsp chili honey 1 tsp salt Shake or whisk to combine. Cabbage and Ramen Noodle Salad 2 portions of brown rice ramen (thin) noodles 2 cups shredded green cabbage 2 Persian cucumbers, diced 1 red pepper, diced 2 scallions, diced 10 basil leaves, thinly sliced Cook and drain ramen according to package directions. Add a little oil to prevent clumping and store it airtight until use. Combine salad with remaining vegetables. Dressing: 2 tbsp oil 2 tbsp sesame oil 3 tbsp vinegar 2 tbsp agave 2 garlic cloves 2 tsp salt 1 tsp ginger Blend well. Seared Tuna with Fresh Lime 3 tuna steaks Salt Everything bagel spice Iil for frying 1 fresh lime Heat a frying pan with a little oil until hot. Season tuna steaks evenly with salt and everything bagel spice on both sides. Sear in the hot oil for 1 minute to 1.5 minutes per side. Mine come fairly thin, so they cook fast! Keep an eye while frying- from your side view you should see the surfaces looking cooked, but the middle still pink. Remove from heat and squeeze fresh lime juice over the hot seared fish. Grilled Eggplant, Zucchini, Pepper and Onions with Amba Tahini Sauce 2 large eggplants 4 zucchinis 2 peppers 2 red onions Cut each eggplant down lengthwise into 4 wedges. Do the same with the zucchini and pepper. Peel and slice each red onion in half. Heat grill, to low-medium heat. Brush oil and salt on all sides of the vegetables. Grill until you have deep char marks and the vegetables have softened. Keep the grill to the lower heat, so not to burn the crisp. Flip about halfway through for a total of 30 minutes on the grill. Serve with amba tahini sauce: 1/4 cup amba sauce (I used Nargila Amba Sauce) 1/4 raw tahini paste 1/4 cup water 1 tsp salt Blend until smooth. Sous Vide Beef Eye Roast Season beef eye roast well, on all sides, with salt, pepper and citrus garlic rub or Ajika seasoning, or any of your favorite rubs. Seal and Sous Vide at 140 degrees for 24 hours. For serving: I reserve the juices, slice the beef against the grain, season the slices evenly with Kosher salt, and serve it in its juices. Sheet Pan Gnocchi From this best selling recipe. It's fire. Ice Cream with Bourbon-Nectarines First layer: vanilla ice cream (Trader Joe's Soy.) Second Layer: Sauté 8 nectarines or peaches in 2 tbsp of oil for 5 minutes. Add 1/4 cup brown sugar, and a 1/3 cup of your fave bourbon, and cook it out for 10 minutes. Third Layer: top with any granola mix (Trader Joe's Maple Pecan Granola) Watch the Instagram reel here:

  • Summer Shabbat Menu 7/2/21

    Hello there summer! Summer shabbats have a certain charm and freshness that I love. I kept the menu light, garden-fresh and crisp. Wishing you all a relaxing, vacation-filled, safe and super healthy summer. If you are road tripping or camping you'll enjoy this post! Keep scrolling for recipes>> Here are some summer favorite Amazon affiliate items: Fondant! In all colors and sizes. Best summer activity Esteez Denim Pencil Skirt I bought these in Costco, they are great. 3 pack kids water bottles Shabbat Lamp, I finally bought one! For the umbrella table! RECIPES Gin Mojito Per Cup: Mix 3 tbsp gin 2 tsp simple syrup 2 tsp lime juice 3 mint sprigs Top off with club soda and ice. Jerusalem Bagels Dough: 1/2 cup sugar 2 tbsp yeast 1/2 cup olive oil 1 tbsp salt 3 3/4 cup warm water 8 - 8 1/2 cups all purpose flour Sesame Seeds for topping Zaatar, optional Combine the first 5 ingredients in a large bowl, add the flour 2 cups at a time, kneading until it forms a smooth and soft dough. I made it by hand in a bowl, if using a mixer, you will need to add more flour for a smooth dough. Rise for 1 hour. Prepare a dish with water, and a dish with sesame seeds. Use a knife to divide the dough into 16 even portions. Poke a hole into the center of the dough ball and pull and roll to form a really large ring. Carefully dip this ring into the water, coating both sides, and dip into the sesame seeds on both side. It is a heavy layer of sesame, but so fabulous. Place on a greased sheet pan in a narrow and tall oval shape, and let rise for 20 minutes. Heat oven to 400 degrees, and bake for 18 minutes. Brush gently with olive oil once baked, while still warm. Scallion Jalapeno Dip inspired by the awesome Sylvia Fallas 2 bunches scallions 2 jalapenos, keep seeds if you want spicy, remove for non spicy 4 garlic cloves, unpeeled 1 tbsp olive oil 1 cup fresh cilantro 3 limes, juiced 1 1/2 tsp salt 1 large avocado Place the scallions, jalapenos, garlic and olive oil on a sheet pan and roast at 425 degrees for 25 minutes. Place the roasted vegetables in a food processor, removing the garlic from it's skin, and add the cilantro, lime, salt and avocado. Blend until smooth, add salt to taste. Maple Bourbon Salmon 1.5 lbs salmon Salt 2 tbsp maple syrup 2 tbsp bourbon 1 tablespoon oil Everything bagel spice Place salmon on a sheet pan, season evenly with salt. Combine the maple syrup, bourbon and oil in a small bowl, and brush over salmon. Top with an even layer of everything bagel spice- optional but adds good texture and flavor. Heat oven to convection roast - at 400 degrees and bake for 15 minutes. The convection roast uses the fan and regular baking elements giving food a better caramelization. Arugula Eggplant and Brussels Sprouts Salad 2 Japanese eggplants 6 large brussels sprouts Arugula Cherry tomatoes, halved Chives, for garnish Dressing: 6 tbsp olive oil 2 lemons, juiced 3 garlic cloves 2 tsp salt 1 bunch fresh chives Slice the eggplants into half moons, season well with olive oil and salt. Roast at 400 degrees for 35 minutes, until fully softened and crispy. Slice the Brussels sprouts, and season with olive oil and salt. Roast at 400 degrees for 10 minutes. Blend the dressing ingredients. Layer the arugula, roasted eggplant and brussels sprouts, add the sliced cherry tomatoes and chives, sliced on an angle. Drizzle the dressing over the salad. Amaranth Popped Israeli Salad Prepare a regular Israeli salad too your liking. I did chopped tomatoes, cucumbers, red pepper and parsley. Season with olive oil, lots of lemon and salt. Popped Amaranth Amaranth is a protein packed grain, that can be popped like popcorn- well teeny tiny popcorn. It has a nice nutty flavor, that really enhances the Israeli salad. Heat a large surface frying pan or pot until really hot, add 1/4 cup amaranth seeds, cover, and watch it pop! It takes 10-20 seconds, and remove from heat. Serve over the salad. Peach Roasted Chicken So summery and fresh, and flavorful. 8 chicken legs or thigh/drumstick combination Salt and pepper 1 orange 2 tbsp vinegar 2 tbsp date syrup (or other sweetener) 2 peaches, sliced 1 bunch fresh parsley, finely chopped, divided in 2 Place chicken in roasting pan and season well with salt and pepper. Squeeze the orange for the juice over the chicken. Add vinegar and date syrup drizzled over the chicken. Scatter the peaches and half the chopped parsley. Cover the pan tightly and cook at convection roast, 400 degrees for 2 hours. Uncover and bake for 30 more minutes. Use remaining fresh parsley to garnish chicken. Charred Cabbage Wedges with Tahini Amazing, simple and beautiful recipe from recent the bon appetit (the write to grill, I roasted in the oven) 1 head green cabbage olive oil salt Tahini: 1 garlic clove 1/3 cup tahini 1 tsp honey 1/2 tsp cumin 1 lemon 1/4 cup ice water Chopped dill and toasted sesame seeds for garnish Cabbage: Preheat oven to 450 degrees (or use grill) Cut cabbage in half through the core, and cut each half into 3 wedges, keeping the core intact. Place on an even layer on a sheet pan. Drizzle with olive oil and salt. Roast until softened, and edges char, approx 30 minuutes. (The grill takes 6-8 minutes). Blend tahini ingredients together and drizzle under and over cabbage. Garnish with dill and sesame. Summer Berry Strudel Easy, delish, and colorful summer dessert 2 sheets puff pastry dough (26 oz) 12 oz Tofutti sour cream 3/4 confectioners sugar 1 tsp vanilla 1 cup chopped strawberries 1 cup blueberries (or use your favorite berries) 1 egg, beaten, for egg wash Combine the sour cream, confectioners sugar and vanilla, and mix until smooth. Roughly divide the mixture in half. Spread it on one half of each of the puff pastry sheets, leaving a small border to seal. Sprinkle the berries evenly over the sour cream mixture. Fold puff pastry dough over, and seal. Make slits with a knife. Bake at 385 degrees for 30 minutes, until golden. Slice and serve with tea.

  • Spring Shabbat 2.0 ~

    My menu is out on a Wednesday!#goals Enjoy it, it's much too good. Lechaim and Shabbat Shalom!!!! Love, Mushky Whiskey Sour Per Glass: 2 oz bourbon or your fave whiskey 1 oz lemon juice 1 oz simple syrup Ice 1 Orange slice Mix or Shake all ingredients in a cocktail shaker. Serve in an old-fashioned glass. Herbes de Provence Challah with Hemp and Sesame Classic challah dough Braid and let it rise. Brush with egg wash, top with an even/heavy sprinkling of Herbes de Provences, hemp seeds and sesame seeds. Bake at 375 until deeply golden. Crispy Baby Oyster Mushroom Chummus Start with a 16 oz dry chick peas. Soak in a bowl of cold water overnight. In large pot, fill with clean water and add the soaked chickpeas. Add 1 tbsp salt, 1/2 tsp pepper, 4 garlic cloves, 3 bay leaves and 1 jalapeno (washed and top removed, optional but gives amazing flavor and heat) and 1 tsp baking soda. Cover and place at medium heat for 1.5 hours, until chickpeas are super tender and falling apart. Discard the jalapeno, bay leaves and garlic, drain and cool. In a food processor blend: 16 oz cooked chickpeas (as explained above) 2 lemons, juiced 1/2 cup tahini 2 tsp olive oil 3 garlic cloves 2 tsp salt (add more as needed) 1/2 tsp pepper 1 tsp cumin Ice water Begin by blending everything until the ice water, until very smooth. Add ice water by the tablespoon, to reach desired creaminess, I like mine on the looser end, not too thick. the chummus also firms up in the fridge. Crispy Oyster Mushrooms- Chummus Topper 1/2 - 1 lb. oyster or baby oyster mushrooms 2 tbsp oil 2 scallions, chopped salt and pepper Separate the mushroom, clean them. Heat oil in a frying pan and spread the mushrooms in an even layer. Let cook untouched for 3 minutes until crisp. Add the chopped scallions and cook another 3-5 minutes. Remove from heat and season with salt and pepper. Make a well in the chummus, fill with mushroom mixture, garnish with olive oil and fresh herbs. Fennel and Tarragon White Trout 1 1/2 lbs white trout Salt 2 tbsp olive oil Citrus Garlic Spice or your fave fish spice blend 2 small fennel bulbs, sliced into sticks 1 cup grape tomatoes. halved 1 tbsp fresh tarragon, chopped 1 tsp fresh parsley, chopped 1 lemon In a large saute pan, heat the olive oil and add the fennel, tarragon and parsley, and half the lemon, juiced. Saute for 10 minutes. While the fennel cooks, prepare the fish, wash and pat dry, and season with salt and citrus garlic spice. Cut into portion sized pieces and nestle in the fennel mixture. Top with cherry tomatoes and the other half lemon, juiced. Cover and cook for 15 minutes on low heat. Spicy Peewee Potato Salad with Chives A 3 lbs. bag peewee potatoes Water Salt 6 spicy kosher dill pickles, finely chopped (trader joes, these pickles are small) 1 bunch fresh chives, finely chopped 1/2 cup mayonnaise 1/4 cup pickle juice 1.5 tbsp old country Dijon mustard 1 tsp yellow mustard 1 tsp salt Rinse the potatoes and place in a pot. Cover with cold water, add 1 tbsp of salt and bring to a boil. Cook for 15 minutes. Drain. Blend the dressing ingredients. Mix the potatoes with the dressing, chopped pickles and chives. Baby Kale Salad with Truffle Dressing Dressing: 3 tbsp truffle oil 2 tbsp olive oil 2 tbsp apple cider vinegar 1 tbsp agave 1 tbsp water 2 garlic cloves 1 tsp salt Salad: Baby kale Green or purple cabbage 1 corn on the cob, boiled in water for 3 minutes, then sliced 1 avocado, cubed Pickled red onion slices as garnish (thinly slice and place in jar covered in white vinegar) *Dressing is good for approx 6 servings of salad, a little goes a long way. 30 Hour Sous Vide Roast with Rosemary and Sage 1 Roast (any size) 4 sprigs fresh rosemary 8 sage leaves Salt Pepper Coffee Spice Rub (Trader Joes, or your favorite rub, or a mix of paprika, cumin, garlic, and onion powder) Pat roast dry. Season well on all sides with salt and pepper. Sear 5 minutes on each side. Rub with TJ BBQ coffee rub on a all sides. Slide into zip bag and top with rosemary sprigs and sage leaves. Seal. Sous vide 145 degrees for 30 hours. Slice, top off with an even sprinkle of kosher salt and serve with its juices. Sweet Mini Peppers with Cashew Mint Sauce 2 lbs mini peppers, halved 2 tbsp olive oil 2 tsp salt 1 tbsp nutritional yeast 1/2 cup sundried tomatoes Combine the peppers with the olive oil, salt and nutritional. Spread on a sheet pan and roast at 450 degrees for 20 minutes. Add the sundried tomatoes and roast an additional 10 minutes. 1 cup roasted salted cashews 1/2 cup fresh mint 1/2 cup fresh parsley 1 garlic clove 1 tsp salt 1/4 cup oil Blend well and serve with roasted peppers. Blackberry Cobbler 12 oz fresh blackberries 1 tbsp lemon juice 2 eggs 1 1/2 cups sugar 1 1/2 cups flour 1/2 cup oil Vanilla ice cream for serving Grease a 9x13 dish. Layer the blackberries first. Combine the remaining ingredients and evenly spread over blackberries. Bake at 375 degrees for 45 minutes. Serve with a scoop of ice cream.

  • Shavuot of 21~ The Dairy Edition

    Shavuot of 2021 is here, exactly 3333 years ago, we stood together as a nation and accepted the Torah at Mount Sinai. It is a spring-fresh, bright and floral holiday, and customary to eat dairy.... and I am a dairy addict, so I LOVE Shavuot. Make sure to catch a 10 commandments reading at your local Shul or Chabad, it's a Mitzvah! Chag Sameach! Shalom, love and safety to all! Love, Mushky Awesome Amazon Affiliate Links: I just bought this one- and so happy with it. Large Nautical Blue Stripe Outdoor Zipper Tablecloth- machine washable. $25.32 Can't holiday without a pack of these! My favorites. If you go through flour like I do, and you have where to store one of these- I highly recommend. This fits a 25 lbs bag of flour perfectly, and saves you so much money- a 25 lbs bag of flour at Costco or Smart & Final will cost you a little more than a 5 lbs bag at your grocery. The Mudslide Cocktail Per glass: 1 oz vodka 1 oz coffee liqueur 1 oz milk or milk alternative Ice Mix the 3 ingredients into an old-fashioned glass, and top with ice. Jalapeño Cheese Pretzel 1 1/2 cups warm water 2 1/4 tsp yeast 1 tbsp sugar 1 tbsp oil 1 tsp salt 1 jalapeno, very finely minced 1/2 cup shredded cheese 3 3/4 cups flour 1 tbsp pretzel salt or kosher salt 1 egg, beaten for egg wash In a medium sized bowl, proof the water, yeast and sugar. Add the oil, salt, jalapeno and cheese. Slowly add the flour, kneading until a smooth dough forms. Let rise for 15 minutes. Preheat oven to 400 degrees. Divide the dough into 12 equal portions. Roll into a long rope and twist into a pretzel. Place on a sheet pan, brush with beaten egg and sprinkle salt. Bake for 15 minutes until golden. Endive and Peach Salad with Pecans Salad: 4 endives, sliced 2 peaches, sliced 1/2 cup toasted pecans Dressing: 1/4 cup oil 1 lemon, juiced 1 tsp salt 1 tbsp honey 1/4 cup fresh mint, roughly chopped Mix well until all ingredients are combined and drizzle over salad. Mesclun Strawberry Salad Salad: Mesclun (any assorted greens) 1 can hearts of palm, chopped 5- 10 strawberries, chopped Dressing: 1 cup oil 1/4 cup white vinegar 1/4 cup water 2 garlic cloves 1 tsp salt 10 pitted Deglet Noor dates (or 5 Medjool dates) Blend well in a food processor or with a hand blender. If the dressing becomes too thick, add some water to thin. Asparagus Ricotta Tart with Caramelized Onions 1 sheet puff pastry dough Caramelized Onions: 2 tbsp butter 1 large onion, finely diced 1 tsp salt Ricotta Mixture: 1 cup ricotta cheese 1 tsp salt sprinkle pepper 1/2 tsp garlic powder 1 bunch asparagus, washed and trimmed Optional for garnish: Maldon Salt Parmesan Cheese Fresh Herbs First, prepare a puff pastry sheet on a sheet pan and punch holes in it with a fork, leaving a 1 inch outer border intact. In a frying pan, combine the butter, onion and salt, and heat at medium-high heat. Cook for 20 minutes, mixing it well every 5 minutes. Combine all the ricotta mixture ingredients and mix well. Spread on the puff pastry sheet. Next evenly layer the caramelized onions. Last, arrange the asparagus spears over the ricotta and onion layer, try filling in all the empty spaces. Bake at 400 degrees for 20 minutes. Sprinkle optional garnishes. I used smoked maldon salt and parmesan cheese. Eggplant and Crimini Mushroom Frittata 1 Japanese eggplant, diced 1 onion, diced 1 tbsp oil 8 oz crimini mushrooms, diced 1 1/2 tsp salt 8 eggs 1/3 cup milk 1/3 cup cottage cheese 1/2 cup shredded mozzarella cheese 1 tsp salt pinch black pepper 1 tsp sumac In a large frying pan, heat the oil, and fry the eggplant and onion for 15 minutes. Mixing every 5 minutes. Add the mushrooms, and cook an additional 10 minutes. Mix in the salt towards the end. In a separate bowl whisk the eggs, then add the milk, cheeses and spices. Whisk until smooth. Add the fried vegetables. And bake in a 9x13 pan at 350 degrees for 40-45 minutes. Sour Cherry Cheesecake: 8 oz cream cheese 12 oz farmers cheese 2 eggs 1 cup sugar 1 tsp vanilla Beat all ingredients together until smooth, pour into a pie crust. Bake at 350 degrees for 40 minutes. Sour cherry topping inspired by Bon Appetit: Cheese Babka with Butter Streusel Dough: 1/2 cup warm water 1 envelope dry yeast (2 1/4 tsp) 1/4 cup sugar 1/4 cup oil 1 egg 1/2 tsp salt 2 cups flour 1/4 cup extra flour for dusting Filling: 8 oz cream cheese 3/4 cup confectioners sugar Butter Streusel: 1/4 cup brown sugar 1/4 cup sugar 1/4 tsp vanilla 1/4 cup flour 2 tbsp butter (or 1-2 tbsp oil) 1 egg, for egg wash Dough: In a small bowl, gently stir the warm water, yeast and sugar. Set aside to activate yeast. In a large bowl, combine the oil, egg, and salt. Add activated yeast mixture, and the flour. Knead until a smooth dough is formed. Cover the dough with a towel or plastic wrap and let rise for 30 minutes in a warm place. Filling: In a medium sized bowl, combine the filling ingredients. Mix well to form a smooth spread, refrigerate until use. Topping: In a medium sized bowl, stir the brown sugar, sugar, vanilla, and flour. Cube or grate the butter into the bowl. Use your fingers to incorporate the butter in, to get it to a wet sand texture. Assembly: Preheat oven to 300°, and prepare a greased loaf pan. Evenly flour your counter surface. Using a rolling pin, roll the dough thinly into a large rectangle. Gently spread the cheese filling over the surface, leaving a 1/2 inch border on all sides. Roll tightly into a log (long side). With the seam on bottom, slice the roll in half lengthwise and twist the 2 halves over each other. Press the ends together to fit into your greased loaf pan. Beat the egg and brush it over the babka loaf, and evenly sprinkle the butter streusel onto the babka. Bake for 50 minutes.

  • Spring Shabbat Menu! 4/23/21

    Spring Shabbats!! Spring basically means summer, the best, most fun time of the year. Enjoy this new spring menu, I loved bringing this one together. I know I say this every time, but this one is special. For example, the Toum, it's the greatest. This shabbat is also the 17th Yartzeit, the anniversary of passing of my grandfather, Rabbi Raskin of Casablanca, Morocco. This Shabbat menu is dedicated to him, for all the love, joy and care he passed on to everyone he knew in his Jewish community in Casablanca. We extend blessings of long life, and health, and nachat to my incredible "Bubby Morocco"! Shabbat Shalom!! Love, Mushky Amazon Affiliate Links: Harrissa for my Morocco-ness $9.99 Cake Stand, and fill it with the cookies posted at the bottom, for Mother's Day! $44.99 The Summer item you need. I use it daily. The Sandwich Maker! $19.96 Dvash!!! In all my recipes! 2 pack, $15.99 Waffle Dish Towels Comes in all colors 4 for $14.99 French 75 It's probably been a year and a half since I proper went out to eat. They served this lovely lovely cocktail with gin and champagne, and of course it goes on my menu! Classically made as follows: 1 oz gin 1/2 oz lemon juice A dash maple syrup or simple syrup 2 oz champagne Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Top up with Champagne. Stir gently. Red Pepper and Cumin Challah 2 red peppers, grilled on all sides until charred, skin removed and finely diced. 1 1/2 tsp cumin seeds I added the above 2 ingredients, before kneading, into my classic- small 4 cup challah batch. It made 2 medium-large challahs and baked for 40 minutes at 350 degrees. Black Garlic Red Snapper Fabulous fish, has a good crispy top 4 red snapper fillets ~ approx 1.35 lbs Salt Pepper Garlic powder Onion powder Paprika Black garlic (trader joes) 1 lemon, cut into wedges Evenly season the top of each fillet with the list of spices above (can alternatively use your favorite fish, adjust cooking time according to thickness, red snapper is fairly thin). Heat a large frying pan with a little oil to coat the bottom, to medium heat. Place top seasoned side down into the oil and crisp, unmoving, for 5 minutes, and it develops a nice crispy char. Flip it over and cook the other side for 30 seconds - to 1 minute to ensure the fish is fully cooked. The fish may fall apart, or separate, but this is fine and adds to its rustic, charred look. Garnish with fresh thyme and lemon wedges, the fresh squeezed lemon adds the perfect finishing touch. Toum- Lebanese Garlic Dip Cool beyond words. The texture, flavor is incredible. The way it whips into a vegan mayo is unreal. Thanks to for the recipe! Watch the Reel here. Warning!!! It is strong! A very powerful garlic flavor, but you will love it! It makes a lot, but holds up well in the fridge. 1 cup garlic cloves peeled 1 tsp salt 3 cups oil (canola, vegetable etc not olive) 1/4 cup fresh lemon juice a food processor or blender Begin by pureeing the garlic and salt until well broken down, scrape down if needed. Next juice your lemon, and prepare it near the 3 cups of oil. While the machine is on, slowly drizzle in about a half cup of the oil, then alternate to about a teaspoon of the lemon juice, continue to alternate the oil and lemon juice until you use it all. Give it the time, it will take about 10 minutes. It will emulsify into a magic thick texture. It is so tasty. I have not yet tried tried this, but I plan to add additional herbs or olives to pop the flavor even more. *The lemon bowl says this holds up to a month, refrigerated. Red Leaf Lettuce Salad with Date Dijon Vinaigrette You know my date syrup obsession, thanks Dvash! This dressing, and full package deal of a salad is awesome. 1 head chopped red leaf lettuce 1 lb. brussels sprouts 1 bunch asparagus 3 scallions, thinly sliced handful of shelled pistachios Steam the brussels sprouts: In a pot, add enough salted water to cover just the bottom, add the brussels sprouts and cover the pot, steam for 10-12 minutes and slice. Steam the asparagus for 5-8 minutes, same as above. Cut into thirds. Layer the salad with the lettuce, brussels sprouts, asparagus and scallions, top with pistachios and drizzle the dressing. Dressing: 1/2 cup oil 2 tbsp Dijon mustard 2 tbsp date syrup 2 garlic cloves 1 lemon, juiced 1 tsp salt Shake of pepper Blend with hand blender or food processor. Bok Choy Caeser salad with Smoky Tempeh Croutons Fabulous, fresh and fun salad. 4 baby bok choys, thinly sliced 1 pack tempeh, thinly sliced and then cubed Tempeh croutons: On a sheet pan, toss the tempeh with 1 tsp coconut aminos, 1 tsp apple cider vinegar, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1 tbsp olive oil, 1 tbsp maple syrup. Bake at 350 degrees for 25 minutes. On the same pan, in a corner, place 4 peeled garlic cloves with a little oil to cover in a silver foil packet, and seal shut for roasted garlic in the dressing. Dressing: 4 roasted garlic cloves- see above 2 tbsp nutritional yeast 1 lemon, juiced 1 tsp salt 1 cup mayonnaise Blend well. Toss the bok choy with the dressing, and add the smoky tempeh on top as croutons. Thyme Roasted Portobello and Shiitake Mushrooms 1 lb portobello mushrooms, cleaned and sliced 1/2 - 3/4 lb. shiitake mushrooms, cleaned and sliced 3 handfuls fresh spinach 1/4 cup olive oil 2 tbsp white wine vinegar 4 fresh garlic cloves, minced 1/2 cup chopped fresh parsley 2 tsp salt 2 sprigs fresh thyme, chopped 4 sprigs fresh thyme, keep on stem Toasted sesame seeds, for garnish Prepare 3 sheet pans, for each mushroom and for the spinach. Preheat oven to 350 degrees. Combine the olive oil, vinegar, garlic, parsley, salt and chopped thyme. Place the sliced portobellos on one sheet pan, and pour half the above mixture over it and gently toss it. Do the same with the shiitakes and the other half of the mixture. Trim and place the loose thyme sprigs over the mushrooms. Bake the portobello mushrooms for 30 minutes. Bake the shiitake mushrooms for 20 minutes. Spread the spinach onto the sheet pan, season with 2 tbsp olive oil, 1 tsp salt, and squeeze 1/4 lemon over it (really a little for the citrus punch, but not to overpower.) Bake for 10 minutes. To plate, layer the spinach on a large flat serving plate, and top with the mushrooms. Garnish with toasted sesame seeds. Tomatillo Salsa Braised Chicken 10 medium sized tomatillos (1.25 lbs) 1 jalapeno, seeded 1 bunch/ 1 cup fresh cilantro 3 garlic cloves 2 limes, juiced 2 tsp salt 1/4 cup olive oil 1 chicken, cut in 8s (or 4 chicken legs) Salt Season chicken evenly with salt on both sides. Heat up a large sauté pan with a lid, with a little oil. Sear the chicken, skin down, for 15 minutes. Blend the salsa: tomatillos, jalapeno, cilantro, garlic, lime and salt. Flip the chicken, spoon on 1 1/2 cups of the salsa over the chicken, cover, and simmer on low for 1 hour. Spoon some additional fresh salsa when plating. Green Pea "Farfalle" 1 cup farfalle 2 cups water 2 tsp salt 1 tsp oil 1 1/2 cups frozen green peas 1/2 cup panko crumbs 1 tbsp oil 1 tsp salt pepper 1 lemon, juiced Cook the farfalle and water in a saucepan, add the salt and oil, and bring to a boil, cook for 5 minutes, and the frozen peas, and cook an additional 5 - 10 minutes, stirring so it doesn't stick. Panko topping: In a small frying pan, combine the panko, oil, salt, pepper and lemon on low heat. Gently mix it a few times until the panko looks toasted. Takes about 5 minutes. *Can swap the farfalle for rice or quinoa. Dessert Sunflower Butter Chocolate Oatmeal Cookies + Fruit 2 tbsp sugar 1/4 cup brown sugar 1 tsp vanilla 1/4 cup oil 1 egg 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup oats 1 cup flour 1 pack sunflower seed butter cups chopped (alternatively, chocolate chunks or chips) Preheat oven to 350 degrees. Combine sugars, and vanilla with oil. Mix to combine. Add egg and mix. Add baking powder, baking soda, salt, oats and flour, mixing until well combined. Chop chocolate butter cups and fold into dough. Shape into balls and bake for 10 - 11 minutes. Yields: 20 cookies

  • Seder 2021! Freedom Pesach Passover 5781

    Enjoy this all-new fresh, beautiful menu. I always love your feedback, or an Instagram tag. Also be sure to get some inspiration from my last bunch of Pesach menus. This is my 6th year hosting the Seder, (I know right?!). It is such a special holiday to me, for my birthdayyyyyyyy -- big Three-Oh this year -- falls out on the 13th of Nissan, just before the holiday begins. I gave my mom just enough time to celebrate at home ;) how sweet! My father's name is Pesach too, I love the uniqueness of it, and ohhh the jokes. I feel super connected to this Chag, and it really forces me to be creative in the food department because we scale back on lots of ingredients, as my family custom refrains from using processed foods, which means we make it all ourselves. Chag Sameach, Happy Passover!!!!! Love, Mushky! My Favorite Pesach Items From Amazon Affiliate Links. Manual Citrus Juicer Yellow I use this all day every day! $7.98 with the $1.00 off My favorites! I use these at every occasion. Eco-friendly palm leaf plates 50 pack (25 7” and 25 10”) square, comes out to .49 each. The 50 pack of 7” comes out to .37 each. Disposable wooden cutlery pack of 150 $12.50 Cold water cups, 50 pack, compostable $15.59 Gooseneck kettle for all your pour over coffees! $24.98 12 pack of Glasses, perfect size for Kiddush cups Thanks to my sister in law for sharing! $16.99 and they are offering 10% off. Hard boiled egg maker Get perfect, easy peel hard boiled eggs every time! $14.99 *There are bigger ones that hold more eggs. Immersion Blender by Amazon Basics I have this one, it’s powerful and easy to clean, it is a well used tool in my kitchen! $34.99 Recipe Time!! Here goes: Crispy Potato Patty with Parsnip Crème Potato Patties: 6 medium potatoes, peeled (about 1.5 lbs, yukon gold or Russet) Water Salt 2 tbsp olive oil 2 tsp salt oil for frying Parsnip Puree: 4 parsnips, peeled, and chopped (about 1 lb.) Water 1 tbsp oil 1 tbsp vegetable stock Begin by placing peeled potatoes in a pot, and fully cover with water, and 2 tsp of salt, and bring to a boil. Cook for 15 minutes, or until potatoes are soft. Drain and cool. Mash, and add olive oil and salt, 1 teaspoon at a time, and adding more salt to taste, if necessary. Mash and mix until smooth. Heat a frying pan with a small layer of oil for frying, just enough for the patty to not stick to the pan. Press 1/4 cup of mashed potato in your hand to form a patty, and press into the hot pan. Fry for 8-10 minutes per side until super crispy. This recipe yields 6-7 patties. *Can alternatively bake them at 450 degrees for 30-40 minutes. For the parsnip puree, place the peeled and roughly chopped parsnips in water, covering them, bring to a boil and simmer until parsnips are soft, about 30 minutes. Drain the water, add the oil and stock, and blend until smooth. Dollop one spoonful onto the patty. *both mashes can be made in advance, but best to fry fresh before serving. Grapefruit Guacamole with Jicama 2 avocados, peeled and diced 1 chunk of jicama, peeled and diced 1/4 grapefruit, juiced 1/4 grapefruit segmented and finely chopped 1 1/2 tsp kosher salt Combine in a bowl, mix well for this beautiful crunchy and creamy avocado dish. Roasted Sweet Potato Salad with Caramelized Shallots 3 sweet potatoes 2 tsp olive oil 1 tsp salt 5 large shallots 4 tbsp oil 2 tsp salt spinach or romaine lettuce Dressing: 1/2 cup oil 1/4 cup lemon juice (juice of 2 lemons) 2 tbsp sugar 1 tsp salt 1 small red onion *AKA the pink dressing, it is the one and only dressing you need this Pesach. Fill jars of it, and it will last, refrigerated for the whole week. Preheat oven to 400 degrees. Peel and dice the sweet potatoes, season with olive oil and salt, mix well and roast for 25-30 minutes. Peel and slice the shallots, lengthwise into sticks, (not crosswise into rings) Place in a frying pan with the oil and salt. Sauté at medium-high heat for 15 minutes, stirring every 2-3 minutes so it does not burn. When it cooks at high heat, it crisps up beautifully, just keep mixing so it doesn't burn. Blend all the dressing ingredients in a food processor, or using an immersion blender, until creamy and pink. To assemble: Layer the greens, gently drizzle the salad dressing, add the sweet potato, top with the crunchy caramelized shallots. Black Cod Fish En Papillote 1 lb. black cod fillet 1 tbsp olive oil 1/2 to 1 tsp kosher salt 1/2 lemon squeezed 1/2 lemon sliced 1/2 lime squeezed 1/2 lime sliced Parchment paper This method works with all fish variations! It locks in the moisture, and cooks to perfection. Preheat oven to 450 degrees. Using a large sheet of parchment paper (twice the size of fish), place the fish on one half, rub the olive oil into the cod, evenly season with salt. Squeeze the lemon and lime over the fish, and arrange the slices directly on the fish. Wrap the parchment around the fish and tuck it in to completely wrap the fish, tuck the ends at the bottom. Bake at 450 degrees for 15 minutes, until the parchment puffs up. Carrot and Kabocha Squash Soup 2 onions, diced 2 tbsp oil 8 carrots, peeled and chopped 1 kabocha squash 4 tsp kosher salt 12 cups water To cut the squash, slice it in half, from the top, across the stem. Remove the seeds from both halves, place face down, skin side up. In a rotating motion, gently peel the outer layer with your knife. Dice the kabocha squash flesh. In a soup pot, heat the oil over medium heat and add the diced onions. Saute for 10 minutes. Add the chopped carrots and kabocha squash, and cook an additional 5 minutes. Season with salt and add the water. Bring to a boil, cover. Cook for 45 minutes. Blend with an immersion blender, until very smooth. Garnish with toasted almonds, or above caramelized shallots. Beet Tartare Our play on beef tartare! 1 lb. red beets, peeled and cooked 1/4 cup fresh cilantro 1/4 cup fresh dill 1/2 red onion 1 tsp lemon zest 1 lemon, squeezed 2 tsp salt 1 tbsp olive oil 1/4 cup toasted nuts Cut the cooked beets into eighths and put 2 at a time in a food processor, with the S blade. Pulse it a few times, until broken down into small chunks. Do not over pulse. Remove the pulsed beets, and place in a mixing bowl. Add remaining beets to the food processor, and pulse, adding that to the mixing bowl. Next, add the cilantro, dill and red onion, pulse, breaking it down. Add it to the beets. Season with the lemon zest, fresh squeezed lemon, salt and olive oil. Mix until well combined and refrigerate for 1 hour. To serve: Place a ring or a mason jar cover on the individual plates, and mound the beets to get the round shape, packing it on, to about 1/2” high. Sprinkle with toasted nuts as garnish. *I used the vacuum packed cooked beets, alternatively use fresh beets, boiled in water, for 45 minutes to 1 hour, until cooked and a knife slices through easily, peel once cooled. Zucchini Parsnip Kugel 4 zucchinis 2 parsnips, peeled 5 eggs 3/4 cup oil 2 tsp salt 2 small onions, or 1 large one. Preheat oven to 450 degrees. Grease a 9" round pan. Using a food processor shredder, (or finely dice by hand) shred the zucchini and parsnip. Transfer to a bowl. Using the S blade in the food processor, blend the eggs, oil, salt and onion. Blend until smooth. Combine egg mixture with shredded vegetables, and bake for 40 minutes. Lower oven to 350 degrees and bake an additional 15 minutes. Alternatively, double the recipe, and bake in a 9x13 pan. Wine Braised Passover Brisket 2- 3 lbs of brisket Salt 2 tbsp oil 1 onion, sliced 1 sweet potato, peeled and diced 2 carrots, peeled and chopped 2 tomatoes, chopped 1 cup sweet or semi sweet red wine 1 cup vegetable broth Preheat oven to 350 degrees. Season the brisket on all sides, evenly with salt. In a large frying pan, heat up the 2 tbsp of oil, and sear the brisket on all sides, for about 5 minutes per side. In a roasting pan, add the sliced onions, the sweet potato, carrots, tomatoes and the seared brisket. Pour the wine and broth (or water) over the brisket. Cover tightly. Roast at 350 degrees for 1 hour plus 20 minutes per lb. - for a 3 lbs. brisket, roast for 2 hours. Bring to room temperature, and refrigerate. Slice against the grain, and return to roasting pan. If making ahead, freeze. To serve, warm the brisket at 350 degrees for 30 minutes, covered. COMING SOON, perfecting it!!! Mini Stone Fruit and Meringue Pies

  • Happy Purim 2021!

    Purim is coming!!! Excited to present my 2021 Purim Menu. Remembering last year Purim, where we carefully didn't shake hands or hug, but partied all right! This year's Purim setup means that the Mitzvah of Feasting on Purim is Friday afternoon which leads right into Shabbat, super different, but totally cool! Have a Chag Sameach, a real happy purim! Love, Mushky For the Mitzvah of Mishloach Manot- sending a gift of 2 foods to 1 person (or more) is a really special way of connecting to others, especially in pandemic times. This book is amazing, I got it as a gift and love it so much, and it's on sale! Viennese Toffee- or any other nuts or chocolate from Its Delish. Resealable Pouches- in all sizes We use them for packing dry ingredients for baking, packing a small Mishloach Manot for my kids friends, etc. MENU Vodka Tonic Per cup: 1/4 cup vodka 2 tsp fresh lime juice 1/2 cup tonic water Lime wedge and ice Stir together, and serve. Top the glass with more tonic water as needed. Ojos De Haman - Moroccan Purim Challah with a hard-boiled egg in it, meant to represent Haman's eyes.... and poke them out! Follow link here for a recipe. Olive and Zaatar Hamentashen with Balsamic Glaze Hamentash dough (see dessert below) 1/4 cup marinara sauce 1/4 cup olives 1/4 cup sundried tomatoes in oil 1 tbsp Zaatar Roll hamentash dough thinly, to about 1/8". Cut a circle shape with a cookie cutter or glass. Drop a teaspoon of the tomato sauce onto the middle of the circle, top with 2 olives and 2 sundried tomatoes. Pinch closed, shake zaatar spice over the top. Bake for 12 minutes at 350°. Drizzle with balsamic glaze once cooled. Chick Pea and Fava Bean Hummus topped with poppy seeds Fabulous, creamiest hummus, the poppy seeds are in honor of the classic poppy hamentashen! 1 can chick peas, drained 14 oz bag frozen fava beans, cooked and drained according to package directions (3 cups) 3 garlic cloves 1 lemon, juiced 1 tbsp apple cider vinegar 1 tbsp olive oil 1 tsp salt Sprinkle black pepper 1/4 cup tahini 1/2 cup ice water Blend well in food processor, until very smooth. Scoop onto plate forming a well, top with olive oil and a sprinkle of poppy seeds. Red Butter Lettuce Salad with Raspberry Herb Vinaigrette Raspberry Herb Vinaigrette 1/2 cup oil 1/4 cup raspberry vinegar 1 tsp Dijon mustard 1 tsp salt 2 cloves garlic Shake of: dried basil spice, dried thyme, dried rosemary, and dried oregano. Blend with an immersion blender, will be smooth and thickened. Salad: Red butter lettuce and spinach blend Sliced button or crimini mushrooms Cherry tomatoes Salmon, Blood Orange and Avocado Salad Salmon: 1/2 lb salmon fillet, cubed sprinkle of salt 2 tsp olive oil 1 tsp mustard 2 cloves fresh garlic minced Salad: 2 blood oranges, peeled and sliced 2 avocados, peeled and sliced into thin wedges or diced 1 tbsp olive oil 1 tsp salt 1 lime, juiced Preheat oven to 350 degrees. On a baking sheet, place cubed salmon, season with salt. Top with oil, mustard and garlic. Mix to combine and spread on pan to bake evenly. Bake for 15 minutes. Combine cooled salmon with blood oranges and avocado. Season with olive oil, salt and lime juice. Fresh Fried Beef Kreplach Beef: 1 onion, sliced 1 tbsp oil 2 tsp salt 1 1/2 - 2 lbs beef for stew Egg roll wrappers- square shaped. Heat oil in a frying pan, add onion and salt, and cook for 5 minutes. Add beef and sear for another 5 minutes. Add 1 cup of wine, cover, and cook on low for 2 hours. Break down larger pieces of beef, to small bite sized chunks. Place a spoonful of cooked beef onto the top half of the square square, dip your finger in water, moisten all 4 edges, and seal shut by folding into a triangle and sticking it together. Prepare a large frying pan with oil and fry on both sides for 2 minutes until crisp. Yellow Persian Rice with Scallion Crunch Topping 1 1/2 cups brown basmati rice, washed water 2 tbsp oil 2 tsp salt 1 tsp turmeric 1/2 tsp cumin 1/2 tsp ground mustard Fill a large saucepan with water, and bring to a boil, (with this rice, we cook it as pasta- pouring in a lot of extra water, and straining it all once cooked.) Add brown basmati rice, oil, salt, turmeric, cumin and ground mustard. Bring back to a boil, cover and lower heat to low and cook for 28 minutes. Strain rice completely. Note: different variations of rice have different cook times, follow time on package for best results, while using this method of extra water and them straining. Scallion Crunch Topping: 2 bunches scallions, sliced 1/4 cup raw slivered almonds (or sunflower seeds) 1/4 cup sesame seeds 2 tbsp oil 1 tsp salt black pepper 1 tsp honey Mix to combine, spread on sheet pan, and bake at 350 degrees for 25 minutes. Crispy Cauliflower and Mint Sauce Watch the Reel here on Instagram. 1 large cauliflower Set on a cutting board, begin by removing outer leaves, slice head in half. Thinly slice it crosswise (1/8" thick slices) through the cauliflower. Place in colander to be able to wash it all, including all the small bits. Spread directly onto a sheet pan, if it is a large cauliflower, use 2 sheet pans. No parchment paper in between. Season well with olive oil and salt . Roast at 400 degrees for 40 - 50 minutes. Mint Sauce: 1/4 cup mayonnaise 1 bunch fresh mint 2 tbsp apple cider vinegar 1 tsp salt Blend well using an immersion blender or blender. Chocolate Tahini Hamentashen Hamentash Dough: 1/4 cup oil 3/4 cup sugar 1 tsp vanilla extract 1 egg 1/4 cup orange juice 1/2 tsp salt 2 tsp baking powder 2 1/4 cups flour *1/4 cup extra flour for dusting Chocolate Tahini Filling: 2 tsp cocoa 1 tbsp tahini 2 tbsp confectioners sugar 1 tsp water Directions In a medium sized mixing bowl, whisk the oil and the sugar. Add the vanilla and egg, whisk until combined. Continue with the orange juice, salt and baking powder, mixing well. Add the flour, mixing by hand until a smooth, non sticky dough forms, adding teaspoons of flour as needed. Divide dough into 4 sections, keeping one out at a time, to roll and shape, while refrigerating the other 3, and taking them out one section at a time. Preheat oven to 350° and prepare 2 baking sheets. In a small bowl, combine all the chocolate tahini filling ingredients. Mix well to form a smooth spread. Evenly flour your counter surface. Using a rolling pin, roll the dough thinly, to approximately 1/8" thick. Cut circles with 3" cookie cutters or with a glass. Fill with 1/2 to 1 tsp of filling. Fold by gently lifting the right and left sides of the hamentash circle and pinch on top. Then lift the bottom flap and pinch the bottom 2 corners to form a triangle. Set on a baking sheet and bake for 12 minutes, until lightly golden brown. Yields: 25 Hamentashen.

  • Shabbat Dinner Menu 1/22/21

    I can't wait to host Shabbat meals again, here in Echo Park, in whatever capacity it may be. In the meantime, I've been really busy with Zoom cooking classes. They are so much fun, being in the comfort of your kitchen, and celebrating with friends. Here is a tried and tested fabulous menu, it took longer than usual to get it together, and I am so glad it is finally here, and ready to go live. Shabbat Shalom, Mushky Frozen Grape Martini Per Martini glass, or any glass really: 5 grapes, washed and frozen 2 tbsp vodka 2 tsp lemon juice 1/3 cup grape juice Gently mix until all is combined. Poppy and Smoked Maldon Salt Challah Brush your favorite recipe of shaped Challah dough loaves, with egg wash, top with a sprinkling of poppy seeds and smoked Maldon salt. Blood Orange White Trout 1 lb. white trout fillet, skin on 2 blood oranges 1 tsp olive oil salt and pepper Rinse fish in cold water and pat dry. Season liberally with salt and pepper. Trim the ends of the 2 blood oranges, slice into quarters, and into chunks. Heat the olive oil in a frying pan and fry the fish, skin side down for 5 minutes. While it fries, squeeze some of the blood oranges over the fish for the juice to coat it, and place the rest of the blood oranges over the fish. Cover and cook for an additional 5 minutes. Leek + Chickpea Salad with Lemon Date Dressing 1 large leek, thinly sliced 1 can chick peas 1 tbsp olive oil 1 tsp salt 2 tsp fave spice blend: soffritto, zaatar, citrusy garlic or everything bagel . Mix on a sheet pan and roast at 400 degrees for 30 minutes. Salad: Greens Cherry tomatoes halved Leeks and chick peas Lemon date dressing 1/2 cup olive oil 1 lemon, juiced 2 garlic cloves 6 medjool dates 1/2 tsp kosher salt 1/2 cup water Blend well with immersion blender or food processor. If too thick, add water by the tablespoon. Citrus Tahini and Parsley Salad This dressing is really an all purpose salad dressing. I paired it with: Salad: Spring mix fresh broccoli florets chopped scallions brown breech mushrooms (these are the cutest mini mushrooms you have ever seen) toasted sesame seeds Citrus tahini parsley dressing 1/4 c fresh parsley Juice 1 lemon Juice 1 orange 1/4 cup tahini 1 tbsp d'vash date syrup 2 garlic clove 1 tsp salt Blend with immersion blender or food processor until smooth. Chinese Eggplant + Jalapeño with Cilantro Lime Sauce 4 Chinese eggplants, sliced 1/4 inch thick (Chinese eggplants are narrow and long, and so good) 1 jalapeño minced 4 tbsp oil 2 tsp salt Combine the above and roast at 450 degrees for 30 min. Cilantro lime sauce 1 cup fresh cilantro 2 garlic cloves 2 limes, juiced 1/2 tsp salt Blend well, or alternatively, finely chop and combine. Toss sauce over roasted eggplant + jalapeño 😋 This tastes so good with challah or any toast, and can be used as a side dish or even salad! Eggplant, Mushroom and Pepper Soup This soup is amazing. It is a curry situation, but without the coconut milk. So many delicious flavors packed in here, the vegetables all turn so buttery, it's a great combination. and even my kids loved it!!! 1 onion, diced 1 tbsp olive oil 4 carrots, diced 1 tsp salt 1/4 tsp ginger 4 garlic cloves, minced 3 tbsp red curry 8 oz sliced mushrooms 1 eggplant, diced 1 zucchini, diced 1 red pepper, diced 1 broccoli crown, cut into florets (optional) 1 tsp salt, and sprinkle of pepper plus more to taste Water In a large soup pot, saute the onion, olive oil and carrots over medium heat for 5 minutes. Add salt, ginger, garlic cloves, and red curry. (You can alternatively use tomato paste, for a different twist). Mix well to incorporate and build the flavor. Add mushrooms, eggplant, zucchini and red pepper. Mix to combine, and cook for 10 minutes. Add salt and pepper, and fill pot with water to the top. Cover and cook on a rolling boil for 1 hour. Chicken with Wine and Onion Reduction 4 onions, diced 2 tbsp oil 1/2 cup wine of choice 2 tsp salt Pepper 1 lb. boneless chicken breast, or boneless chicken thighs, or 4 bone-in chicken legs In a large skillet on medium heat, sauté the 4 diced onions in the oil. Mix every 5 minutes, for a total of 25 minutes. Season with salt and pepper. Add the wine, stir it into the onions, and turn the heat to low, for an additional 5 minutes. Meanwhile, prepare the chicken, cutting it down to desired piece sizes. Season the chicken with salt and pepper, and add it to the onion pan, moving the onions around under and over the chicken. Cover the pan and let cook undisturbed on medium-low heat for 20 minutes for the boneless chicken, and for 1 hour for the bone-in chicken, *For advance cooking, the onions can be done ahead, and refrigerated for up to 5 days, or frozen for longer term. Orange Zest + Vanilla Rugelach Dough 1/2 cup warm water 1 envelope dry yeast (2 1/4 tsp) 1/4 cup sugar 1/4 cup oil 1 egg 1/2 tsp salt 2 cups flour 1/4 cup extra flour Orange Zest and Vanilla Filling: 4 tbsp oil 6 tbsp vanilla sugar 2 tsp orange zest 2 tbsp cold water Simple Syrup: 1/4 cup sugar 1/4 cup boiling water 1 tbsp vanilla sugar Dough 1n a small bowl, gently stir the warm water, yeast and sugar. Set aside to activate yeast. In a medium bowl, combine the oil, egg, and salt. Add activated yeast mixture, and the flour. Knead until a smooth dough is formed. Cover the dough with a towel or plastic wrap and let rise for 30 minutes in a warm place. Filling: In a medium sized bowl, combine all the filling ingredients. Mix well to form a smooth spread. Assembly: • Preheat oven to 350°, and prepare 1 8 x8 baking pan. • Evenly flour your counter surface. Divide the dough in 2 even balls. • Using a rolling pin, roll one half of the dough thinly into a circle. • Gently spread the filling evenly over the surface. Using a sharp knife, cut the dough into 12 or 16 even triangles. Roll each triangle from the base to the point and place on the tray, point side down. • Bake them close together, as the filling oozes out, and we want it to stick to the other rugelach surrounding . •Bake for 15 minutes. • While the Rugelach bake, prepare simple syrup by dissolving the sugar and vanilla sugar into the boiling water. • As soon as they are golden brown and ready, brush the simple syrup over the rugelach. • Cool completely and enjoy!