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  • Shavuot Brunch of 2022

    Happy Shavuot!!!! Summer is here and this menu highlights the beautiful bright summer colors. Gorgeous fresh fish and salads, and plentyyyy of dairy. The French Toast inspired Challah is a real real keeper... let me know what you think of it! Chag Sameach!!!!! With love, Mushky Drink Menu: The Bellini 1 Part Peach nectar + 2 Parts Prosecco The Greyhound 4 parts Grapefruit juice + 1 part Gin Iced Coffee Nuff said Brunch Menu: French Toast Inspired Challah So it looks like a regular challah, but the flavor is so perfectly on point!! Glaze your favorite challah recipe with a mixture of 1 egg 2 tsp milk 1 tsp cinnamon 1 tsp vanilla extract Dash of nutmeg Bake as you typically would and see how that really inspires french toast! Whipped Ricotta Dip with Rosemary and honey 1 cup ricotta cheese 1 tablespoon olive oil 1 tsp honey 1 tsp garlic powder 2 tsp fresh chopped rosemary 1 tsp salt sprinkle of pepper Rosemary sprigs and olive oil for garnish. Blend in a food processor or immersion blender . Blueberry Balsamic Salad Spring Mix 2 Persian cucumbers, diced 6 oz blueberries 2 scallion stalks, thinly sliced Optional almonds as garnish Dressing: ½ cup olive oil 3 tbsp balsamic vinegar 2 teaspoons dijon mustard 2 teaspoons honey 1 tbsp mayonnaise pinch of salt and pepper Red cabbage and pistachio salad 1 head red cabbage, sliced 1/2 cup fresh mint, chopped 1/4 cup oil 1/4 cup lemon juice 1 tsp salt 1 cup roasted and shelled pistachios Panzanella Salad with Fresh Mozarelle and basil 1 head romaine lettuce 4 oz fresh mozzarella, cubed 1 cucumber, diced 1 tomato, diced 1/4 cup fresh chopped basil 1/3 of a baguette, torn into chunks Dressing: 1/4 cup oil 2 tbsp sweetened rice vinegar 1/2 tsp mustard 1 garlic clove 1/2 tsp salt Sprinkle of pepper Prepare the dressing by blending the dressing ingredients together using an immersion blender or food processor. Layer the salad with the lettuce first, diced cucumber and tomato. Sprinkle the fresh basil and mozzarella cheese. Drizzle the dressing evenly over the whole salad. Red trout with dates, shallots and garlic 1 lb. red trout fillet 2 cloves garlic 1 small shallot 4 medjool dates, pitted 2 tbsp olive oil 1/4 cup water 1 tsp salt Sprinkle of pepper 1/3 cup fresh chopped parlsey 1 lemon, zested Preheat oven to 350 degrees. Wash and pat dry the fish, and place on a sheet pan. Blend the garlic, shallot, dates, olive oil, water, salt and pepper. Use a brush to spread this mixture on to the fish. Bake for 12 minutes. Garnish with fresh parsley and lemon zest. Fish balls in red sauce 2 tablespoons olive oil 1 onion, diced 1 red bell pepper, diced 2 garlic cloves, crushed 2 tsp paprika 1 tsp cumin 1/2 tsp chili powder 1 tsp salt 2 15 oz can crushed tomatoes 1 Gefilte fish roll, defrosted Cilantro for optional garnish In a deep sauté pan or pot, cook the onion and pepper with the olive oil for 5 minutes. Add the garlic and spices and mix well. Add the crushed tomatoes. Roll the defrosted gefilte fish into balls, and drop into sauce. Cover and cook on low for 1 hour. Garnish with cilantro. Desserts: Cheesecake Cups with Strawberry Wafer Crumble Crust Layer: 1/2 cup graham cracker crumbs 2 tbsp melted butter 2 tbsp sugar Cheesecake: 8 oz cream cheese 1/2 cup sugar 1 tsp vanilla extract 1 tsp lemon zest 1 cup heavy cream or non dairy whip topping Topping: 1 cup roughly chopped chocolate wafers 5 strawberries, finely chopped Prepare 6 - 10 individual cups for cheesecake. Combine crust ingredients, mixing well. Measure 1 1/2 tbsp for the bottom of each cup. Using a hand mixer or blender, cream the cream cheese, sugar and vanilla until smooth. Add the lemon zest and heavy cream, and mix until well combined. Add 1/3 or 1/2 cup of cheesecake mixture to each cup. Combine the chopped wafer rolls and strawberries and sprinkle 1 tbsp over each cup. Refrigerate for 1 hour to set. Classic Reva's cheesecake Cheesecake Plait NY Style Vegan Cheesecake

  • Grand Seder of 2022: Passover Pesach Menu

    Dear friends, Happy Passover Pesach! I'm here to tell you that my greatest nachas is seeing these dishes on your menu. Also looking at my last year intro to Seder 2021, it reminded me that this is my 7th year hosting the Seder! Do I feel that experienced? Eh!!! Best of luck with the preps, and next year in Jerusalem! Chag Sameach, Happy Passover. Love, Mushky PS so thankful for the California sun that makes my pictures so perfectly sunny. Here are helpful affiliate links I like: KitchenAid Cordless Immersion Blender $59.99 *My Amazon immersion blender that I have 2 of, is out of stock! This immersion blender comes with a milk frother! $34.97 6 Pack of chocolate! Very necessary #selfcare $23.94 Imarku Santoku Knife $30 with 20% coupon *You need a good knife with all the chopping. I've been super happy with this one. Imarku Chef Knife $45.99 Chic Leaf for all your Palm Plate needs MENU Fried Orange Salmon 1.5 lbs salmon 1 tbsp olive oil 1 tsp sugar 1 lemon, juiced 1 orange, juiced 1 tsp salt 1 orange sliced 2 tsp oil Rinse and pat the salmon dry. Place in a baking dish. Combine the olive oil, sugar, lemon, orange and salt. Pour over the salmon. Marinate for 30 minutes. Heat a frying pan with the oil. Fry each orange slice on both sides for 4 minutes until lightly crisp. Cut the fried oranges down into 4 and generously top the salmon with the fried oranges. Bake at 350 degrees for 15-18 minutes. Jicama and Cantelope Salad 2 cups peeled and diced jicama 2 cups peeled and diced cantelope* 1 shallot, finely chopped 1 tsp olive oil 1 lime, squeezed 1/2 tsp salt fresh mint to garnish (optional) Combine all the salad ingredients for a deliciously refreshing, crunchy and hearty salad. For best results, serve the salad cold. *best is firm cantelope- we don't want the overripe cantelope mush. Eggplant and Romaine Salad 3 medium eggplants, diced to 2" squares 1/4 cup oil 2 tsp salt 1 head romaine lettuce, chopped 1 large tomato, chopped 2 Persian cucumbers, chopped PINK DRESSING With a little less sugar than last year🙂 1/2 cup oil 1/4 cup lemon juice 1 1/2 tbsp sugar 1 tsp salt 1 small red onion Preheat oven to 400 degrees. Spread eggplant, oil and salt on a sheet pan and roast for 1 hour, mixing it once. Let cool. Layer salad: lettuce, tomato, cucumbers and eggplant. Blend all the dressing ingredients and drizzle over salad. Note: the dressing separates when in the fridge, this is normal. Shake it well before serving. Creamy Carrot Jalapeño Soup 2 tbsp oil 2 onions, diced 2 jalapenos, all ribs and seeds removed for least spice 10 medium sized carrots, peeled and chopped 2 tsp salt 5 cups water In a soup pot, heat up the oil. Add the onions and saute for 5 minutes, add the jalapenos and cook for another 5 minutes, add the carrots and salt- mix all together and saute for another 5 minutes. Add the water, and bring to a boil. Cook on a low boil for 40 minutes. Blend using an immersion blender until smooth. Garnish with thinly sliced jalapeno, seeds removed. 5 servings Classic Chicken Soup My classic Pesach Passover soup looks something like this: Fill a huge pot with: 1 large whole peeled onion 3 chicken legs on the bone Large Diced> Zucchini Carrot Celery Root Parsnip Sweet Potato or Butternut Squash Salt Bring soup to a boil and reduce to low boil and cook for 5 hours. Strain the vegetables from the soup broth and it freezes beautifully. Overnight French Roast served with Shallot Confit French Roast 5 lbs French Roast 2 tbsp oil Salt 4 onions, sliced 2 cups red wine Preheat oven to 200 degrees. Evenly salt the French Roast on all sides. Heat a roasting pan or very large frying pan with the oil, once hot, add the French Roast and sear for 5-8 minutes per side, to brown the meat. Remove the meat and add the onions in, sautéing in the meat juices for 10 minutes. Arrange the onions under and over the meat in the baking dish. Drizzle the wine over and around. Cover the pan and cook for 10 hours. For easy slicing: cool completely and refrigerate, then slice. Shallot Confit 8 shallots peeled and thickly sliced 1 cup olive oil 1 tsp salt Heat oven to 350 degrees, add the shallots, olive oil and salt to a baking dish. Cover and bake for 45 minutes. Serve along with the French roast. Fresh Pineapple Chicken 8 chicken legs 1/4 cup olive oil 4 cups pineapple, peeled and chopped 2 tsp salt 1 lemon Blend the olive oil, pineapple, salt and lemon by pulsing a few times, keeping some smaller chunks of pineapple. Place the chicken in a large baking dish and spread the pineapple sauce over it. Bake at 350 degrees for 3 hours covered. Uncovered and bake an additional 30 minutes. Note: I like deeply cooked chicken, so I let it cook a while, it comes out very moist and tender. If this feels too long for you, bake as you typically would. Potato, Zucchini and Tomato Gratin 1 large tomato 1/2 onion 2 tbsp olive oil 1 tsp salt 2 zucchini, sliced 4 potatoes, sliced 3 tomatoes, sliced 1/2 onion, finely diced 1 tbsp olive oil Sprinkle salt Preheat oven to 400 degrees. Blend the tomato, onion, olive oil and salt. Spread the tomato mixture at the bottom of the baking dish. Arrange the zucchini, potato and tomato slices, upright, in pattern circling the dish. Finish off with the diced onion over the arranged vegetables, drizzle the olive oil and salt evenly throughout. Bake covered for 40 minutes, the uncover and bake for an additional 30 minutes. *Test the potato making sure its cooked through and soft. Fresh Fruit Board with Lemon Curd Fruit board: Melon Pineapple Kiwi Berries Lemon Curd: 1 whole egg 2 egg yolks 1/3 cup fresh lemon juice 2/3 cup sugar 1/4 c oil sprinkle of salt Create a double broiled with a pot or saucepan. Fill it with a few inches of water and bring to a boil on medium heat. Set a glass heat safe bowl over the pot and add all the ingredients directly in to the glass bowl. Now whisk! Set a timer for 10 minutes and don't stop whisking! Remove from heat and transfer to a jar to cool, it will firm up as it cools. Last year specialty!! Zucchini Parsnip Kugel All Passover Menus

  • Shabbat Dinner 02.22.

    Fabulous Shabbat dinner inspo right here. I think you will enjoy some of it. So much love to you all. Shabbat Shalom! Shalom, in peace. Peace for all at war right now, peace to those who will be spending Shabbat in bunkers, it hurts so much to see. Check out some super fun Purim Links! LED Lit Up Tutu for girls, YAS 50 Pc Mishloach Manot Bag Pouch Style Mishloach Manot Bags I talk nutritional yeast a LOT in my recipes! If you don't have Trader Joes, try these! They are flavored- I usually do plain. Cauliflower Gnocchi MENU Alexander Valley Cabernet Artichoke Challah Open 1 can of artichoke hearts (13.75 oz) and drain completely. Finely chop artichoke hearts. Add to small challah dough recipe, (I used a 5 cup flour recipe) before the flour. May need additional flour from the moisture of the artichoke. I sprinkled maldon salt over the egg wash. Walnut + Sun-dried Tomato Dip 1 1/2 cups walnuts 1/2 cup sun-dried tomatoes (dry) 2 tablespoons nutritional yeast 2 lemons, juiced 2 garlic cloves 1 red pepper, chopped 1 tsp salt Sprinkle of pepper 2 tablespoons of water In a food processor, blend all the ingredients until after the salt and pepper. Slowly add the water until it reaches a creamy consistency. Spread on a flat dish, create a well, and garnish with olive oil. Cauliflower Gnocchi Salad Thank you to my salad queeeeen, Sarale! 1 lb. cauliflower gnocchi 1 tbsp olive oil pinch of salt 1 tsp mushroom umami spice Spring mix or baby kale 2 cups shredded green cabbage 1 pint cherry tomatoes, halved Toasted, sliced almonds for optional garnish 1/4 cup fresh chopped dill A handful of fresh chopped cilantro 4 leaves fresh mint Dressing: Olive oil 1 lemon, juiced Salt to taste Preheat oven to 400 degrees. Combine cauliflower gnocchi with olive oil and roast for 25 minutes, mixing once. Season with salt and mushroom umami spice when finished. Let cool. Layer salad with greens, cabbage, cherry tomatoes, roasted gnocchi, almonds and herbs. Add dressing. Cucumber Salad with Honey Scallion Vinaigrette 4 persian cucumbers, diced 1 head broccoli, chopped 3 baby bok choy, sliced Toasted sesame seeds Honey Scallion Vinaigrette: 6 scallions 2 tbsp rice vinegar 1 tsp honey 1/4 cup oil 1 tbsp fresh chopped cilantro 1 tsp salt Sprinkle of pepper 2-3 tbsp water Blend well in food processor or with immersion blender. Slow Roasted Salmon and Basil Cream Sauce 1 lb. salmon cut into individual portions Season with salt and pepper. Squeeze fresh lemon over all the salmon pieces. Slow roast the salmon (withOUT the basil cream sauce, this comes after,) at 275 degrees for 25 minutes. Basil cream sauce: 3 small basil bunches 4 garlic cloves 1 tsp salt 2 tbsp nutritional yeast 1 tbsp olive oil 1 cup mayonnaise Blend well in food processor. Spread basil cream sauce over baked salmon before serving. Sous Vide French Roast Heat sous-vide to 135 degrees. Spice French Roast full, on all sides with salt, pepper, paprika, onion, garlic, and add 1 tsp liquid smoke. Seal and cook for 22 hours. Sauce: Dice 2 onions and sauté in a pan with 1 tbsp of oil. Sauté for 10 minutes then add all the beefs juices from the sous vide bag. Let it simmer until thickened. Slice beef and serve with the sauce. Roasted Petite Potatoes with Leek and Beets 3 lbs peewee potatoes 2 medium beets, peeled and diced 2 bunches or 6 medium leeks, sliced 3 tbsp oil 1 tbsp salt Sprinkle of pepper 1 cup dry white wine Combine all ingredients in a large roasting pan, Roast uncovered at 375 degrees for 2 hours total, mixing every 30 minutes. Chocolate 'Ravioli' and Tea Thanks for the inspo- Australian stay at home mum! 2 packs of 5" puff pastry squares 1 pack of 24 Nutty Chews or any of your favorite chocolate bars 1 egg Sugar for sprinkling 1/4 cup chocolate chips, melted in a ziplock bag Cut each puff pastry square in 2 rectangles, and place a nutty chew (either a whole one, or trim it to fit) in the center of the bottom half. Fold the top down to form a square, and use a fork on all 4 sides to crimp it shut. Egg wash the tops, and sprinkle some sugar. Bake at 385 degrees for 18 minutes. Melt the ziploc bag of chocolate chips by placing the bag in hot water. Snip the corner and drizzle over cooled desserts.

  • First Winter Shabbat Menu of 2022!

    Happy 2022! This brand new winter menu is pretty pretty magically delicious. Fun part about this menu, is it is really simple to put together. I do hope you'll give some dishes a try! Shabbat Shalom!!! Love, Mushky My new favorite way to drink my coffee!! Recipes: Cinnamon Sour by Martha Stewart Cinnamon Simple Syrup: 1 cup water 2 cinnamon sticks 1/2 cup sugar Bring water and cinnamon sticks to a boil, add sugar and stir until dissolved. Let cool completely. Cocktail: 2 oz bourbon 3/4 oz lime juice 1 tbsp dry red wine optional 3/4 oz cinnamon simple syrup Combine in a shaker or glass, mix with ice. Also works well in a large pitcher. Coconut Sugar and Ginger Challah Braid your Challah and brush with egg. Then evenly sprinkle with coconut sugar and a few dashes of ginger spice. Bake according to Challah recipe. Date and Almond Dip Tu bishvat perfection and quite creamy and delicious. Watch the reel here: 8 dates, pitted 1 cup raw, peeled almonds 3 garlic cloves 1 1/2 tsp salt 1/4 cup nutritional yeast 1 lemon, juiced 1/2 cup oil 3 - 4 tbsp water Combine all the ingredients until and including the oil in a food processor. Blend. Slowly drizzle in the water, 1 tbsp at a time, until you reach a thick but creamy consistency. This dip/spread is so tasty, and sweetish, and makes a great base for any toast or sandwich. Caramelized Cabbage Salad Cabbage: 4 cups shredded cabbage 2 tbsp oil 2 tsp salt Combine the cabbage with the oil and salt and spread on a sheet pan. Roast at 350 degrees for 30- 35 minutes, until the edges are crispy. Salad: Spinach Caramelized Cabbage Cherry tomatoes, halved Dressing: 3/4 cup oil 3 gloves roasted garlic or 2 tsp garlic powder 1/2 cup fresh parsley 1/4 cup rice vinegar 1 tsp salt Blend well. Niçoise Salad and Pan Fried Fish Salad Elements: Chopped Romaine Lettuce Halved cherry tomatoes Hard boiled eggs Steamed green beans Boiled small red potatoes Sliced radishes Black olives Dressing: 1/2 cup olive oil 1 tbsp Dijon mustard 1 lemon, juiced 1/2 tsp salt Blend with an immersion blender. Fish: 1 - 2 lbs white fleshed fish with skin on 2 tbsp oil 1 tsp salt 1 lemon, juiced 2 tsp date syrup Heat the oil in a large frying pan to hold the fish. Season the fish with salt, lemon and date syrup. Fry on low-medium heat for 10-15 minutes until the top of the fish is cooked through. Top the salad with the fried fish, letting it naturally break apart. Root Vegetable Soup 1 onion, diced 2 tbsp oil 1 sweet potato, diced 1 turnip, diced 2 parsnips, diced 4 carrots, diced 1 fresh turmeric, finely chopped 2 sprigs of thyme* Fresh dill, chopped* Fresh parsley, chopped* 8 cups water 1/2 cup pearl barley 1 tbsp salt Heat an 8 qt soup pot with oil. Add the onions and saute for 5 minutes. Add the sweet potato, turnip, parsnips, carrots, turmeric, thyme, dill, and parsley. Saute for 10 minutes. Add water, barley and salt. Cover and cook, simmering, for 1.5 hours. Maple and Mustard Chicken Incredibly easy, and wow delicious! 4 chicken legs 2 tbsp maple syrup 2 tbsp spicy brown mustard 1/2 tsp salt + more for seasoning 1 tbsp olive oil Sprinkle of dry thyme or a few sprigs fresh thyme Preheat oven to 350 degrees. Evenly salt the chicken on both sides and place in a baking dish. In a bowl combine maple syrup, spicy brown mustard, 1/2 tsp salt, and olive oil. Brush this mixture over the chicken. Evenly sprinkle the thyme over the chicken. Seal tightly with foil and bake for 2 1/2 hours, covered. Oyster and Cremini Mushroom Rice A fabulous spin on DamnDelicious one pot mushroom rice. 2 tsp oil 1 onion, diced 3 garlics, minced 4 oz oyster mushrooms, roughly chopped 8 oz cremini mushrooms, diced 1 tsp coconut aminos 2 sprigs thyme 1 tsp salt 3/4 cup brown jasmine rice 1 1/2 cups broth or water Heat oil in a large pot and cook onions for 5 minutes. Add garlic, both mushrooms, coconut aminos, thyme and salt. Mix for 6 minutes. Add rice and water. Bring to a boil, the cover and simmer for 45 minutes. Fluff the rice and add salt to taste. Chocolate Bark and Dried Cherries and Walnuts 9 oz chocolate chips 1 cup dried cherries 1 cup raw walnuts Preheat oven to 350 degrees. Toast raw walnuts for 10 minutes. Roughly chop. Melt the chocolate in a microwave, or in a stainless steel bowl over a pot of water. Mix in the walnuts and dried cherries (or craisins) Spread it onto a parchment paper lined baking sheet. Refrigerate for 1 hour and cut into small chunks. about 2" squares.

  • Beer Donut Holes with Cinnamon Sugar

    Recipe: 1 1/4 cup flour 1/4 cup sugar 1 tsp baking powder Sprinkle of cinnamon 2 Tbsp milk (almond, soy, or juice) 1 egg 2 Tbsp oil 1/4 cup beer 1 - 2 cups oil for frying Cinnamon sugar: 1/4 cup sugar 1 tsp cinnamon Combine the flour, sugar, baking powder and cinnamon in a bowl, stir to combine. Add the milk, egg, oil, and beer. Mix with a fork to combine, then use your hands to mix well, and bring it together into a sticky dough. Heat a deep fryer or 3 qt pot with oil, and using oiled hands, drop small balls of dough into the hot oil, the donut holes will double in size. Fry for about 4 to 5 minutes until golden, moving them around into the pot for even frying. Let drain on a cooling rack over a baking pan, or over paper towels. While still warm, roll into cinnamon sugar. Yields: 18 doughnuts

  • North African Themed Shabbat Dinner 10/29/2021

    What field trip inspired my new current menu you ask? Dearest husband, @nelachabad, along with a few more of my favorite guys went far far away... To a land that is VERY near and dear to my heart. It comes up in every shabbat meal conversation some way.. The magical, magnificent, Jewish history-rich, home to my Bubby Morocco. The place my mother grew up in, and most importantly the place the Rebbe had sent my grandparents to on Shlichus, with a mission to empower the Moroccan Jewish community. Highly recommend to go for a visit. Shabbat Shalom!! Mushky Ginger and Mint Cocktail Serves 8, or a large pitcher 3 cups water 2 Moroccan Mint tea bags 2" ginger piece, sliced 3 strips of peeled orange zest 1/2 cup sugar 1 cup gin 1/2 cup fresh lemon juice Mint sprigs, lemon wedge and ice for serving Simmer the tea, ginger, orange zest, and sugar in a saucepan until sugar is dissolved. Remove from heat, add gin and lemon juice and chill until cold. Serve with a mint sprig, lemon wedge over ice. Cumin Seed Challah Tuck cumin seeds into the challah strands as you roll. Egg wash and top the challah with more cumin seeds and optional sesame seeds. Tershi- Libyan sweet and spicy squash dip By Jessica Schneider 1 small kabocha squash (can use pumpkin or butternut squash too) peeled and cut into 1/2-inch cubes (about 1 pound or 3 cups) 2 tbsp extra virgin olive oil 1 1/2 tsp finely chopped garlic 1/2 - 1 tsp finely chopped jalapeno pepper (to taste) 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/2 tsp ground cumin 1/2 tsp fine sea salt or kosher salt 2 tsp lemon zest 2 tsp white vinegar 1 tbsp water (add more if needed) To Garnish 2 tsp caraway seeds or 2 tbsp toasted pumpkin seeds 1. Preheat oven 400 F. 2. Place pumpkin cubes into small baking pan and toss with olive oil to coat. Shake the pan to even out the squash, so they are one layer and not on top of each other. Place pan on middle rack of oven, bake until very soft, about 45 minutes -- after about 30 minutes, scrape and mix the cubes to turn them over. 3. When pumpkin is very soft, pour into food processor and add the remaining dip ingredients. Pulse until well-blended and very smooth. Pour into small serving bowl or plate. (May be stored in air tight container in refrigerator for up to two days, will probably need to drizzle with olive oil to retain freshness.) 4. Serve warm or at room temperature. Garnish with toasted seeds. Mashwiy-ya - Grilled tomato and pepper salad with harissa By Jessica Schneider SO SO BEYOND AMAZING Salad 1 lb fresh plum tomatoes, rinsed and patted dry 4 lb red bell peppers, rinsed and patted dry 1 hot red or green chili pepper, rinsed and patted dry 1 tbsp extra virgin olive oil (for greasing vegetables) + 3 tbsp for garnish 2 tbsp + 1 tsp crushed (or very finely chopped) garlic 3 tbsp freshly squeezed lemon juice 1/2 - 3/4 tsp kosher salt 1/8 tsp finely ground black pepper Tunisian hot sauce or harissa, to taste 2-3 tbsp black olives, pitted and thinly sliced 2-3 tbsp capers, liquid strained - optional Instructions to Prepare Salad 1. Preheat broiler (or "hi" if using electric oven) 2. Rub outsides of vegetables with 1 tbsp oil, place tomatoes in one baking pan and peppers into separate pan. 3. Place pans on top rack in over (about 2 inches from flame), broil until very soft and charred all around, about 15 minutes on each side for bell peppers, 5 minutes on each side for chili pepper, 10 minutes each side for tomatoes. 4. Remove from oven and place tomatoes and peppers into separate bowls. Cover each bowl, let cool 10-15 minutes. Steam will help loosen skins. 5. Once veggies cool enough to handle, peel or pull off outer skins, discard. Cut peppers in half, remove seeds and stems, discard. 6. Chop each bell pepper into small pieces (about 1/4-inch), place in mixing bowl. Chop hot pepper very finely, add to bowl. 7. Cut tomatoes into same size pieces (it's okay if they're practically crushed), add to pepper bowl. Mix well. 8. Pour pepper-tomato mixture into strainer to drain excess liquid. Then pour back into bowl. 9. Add remaining 3 tbsp oil, garlic, lemon juice, salt, pepper, harissa, black olives, mix well. 10. Pour into serving bowl, let refrigerate for at least 3 hours, preferably overnight. Just before serving, adjust seasonings as needed, serve drizzled with a few tbsp oil. Serve cold or room temp. Orange and Chickpea Salad with cilantro By Jessica Schneider Ingredients 4-5 small garlic cloves, minced and mashed to paste with 3/8 tsp kosher salt 1/2 - 3/4 cup extra virgin olive oil 1/4 tsp cayenne 1 1/2 tsp ground coriander 1 1/2 tsp ground cumin Spinach 1/2 cup drained chickpeas 1 orange, thinly sliced then peeled 1/4 cup minced fresh coriander leaves 1. In a small bowl, stir together the garlic paste, olive oil, cayenne, ground coriander and cumin, or blend the dressing ingredients all together. 2. Arrange orange slices on serving dish, drizzle with dressing from small bowl, and then sprinkle with fresh coriander leaves and chopped olives. Beef and Vegetable Soup with fava beans and saffron By Jessica Schneider Ingredients 13 cups water 1-2 lbs veal or beef with bones (any variation is good) 4 carrots, peeled, cut lengthwise, then cut again into 1/2-inch semi-circles 4 medium red potatoes (about 1 lb), washed, peeled, cut into 1-inch pieces 2 medium yellow onions, peeled, cut into 1/2-inch pieces 8 celery stalks, washed, cut into 1-inch pieces 1 tsp saffron threads, dissolved in 1/4 cup boiling water 3 or more tsp kosher salt Few dashes ground white pepper 4 lbs fresh whole fava beans in pod, or 3 cups ready to eat (already peeled and steamed) fava beans, or 2 cups frozen fava beans, or substitute 3 cups frozen lima beans Instructions to Prepare Soup 1. Heat a little oil in large soup pot. Sear beef for 4 minutes on each side. 2. Add all the vegetables--except beans, sweat for 5 minutes and add the water. Reduce to a medium-low heat, cover, cook 1.5 hours. Meanwhile, prepare beans. 3. If using already-prepared beans, skip to step four. If using frozen: soak in a small bowl of cold water about 2 minutes to soften outer thin membranes, then drain. Working one bean at a time, pinch and break outer membrane until bean pops out. Set beans aside in a bowl at room temp and move to step four. 4. After the soup has been cooked about 1.5 hours, add saffron liquid, salt, and white pepper, and mix gently to combine. Cover and continue to cook additional 1.5 hours until meat is so soft it can be cut with a spoon. 5. About 5 minutes before serving, add beans, and adjust salt and pepper, if needed. 6. Serve hot in soup bowls. Doro-wat - Ethiopian chicken stew with hard boiled eggs By Jessica Schneider Ingredients for Stew 1 lb bone-in chicken thighs, pricked with fork 1 lb chicken drumsticks, pricked with fork 1 large lemon, cut into quarters 1 lb onions (about 4 medium), finely chopped (about 6 cups) 3 tbsp safflower or vegetable oil 2 tbsp fresh ginger root, grated 2 tbsp garlic, crushed or finely chopped 1 tbsp hot paprika, or to taste 1 tsp chili powder, or to taste 2 tbsp sweet paprika 1 tsp ground coriander 3/4 tsp turmeric 1/4 tsp nutmeg 1 tsp ground cardamom 1/4 tsp ground cloves 1 tsp fenugreek 1-1.5 tsp kosher salt 3 tbsp tomato paste, dissolved in 3/4 cup cold water *you can also use Berbere seasoning if you have, it has all the spices mentioned above, with added cayenne, it will be on the spicier side with this seasoning. Ingredients for Serving 4-6 hardboiled eggs (1 per person), pricked with small fork Instructions for Doro Wat 1. Place chicken in large bowl. Squeeze the lemon over chicken, then toss lemon pieces in bowl. Let marinate while preparing sauce. 2. Warm a large saucepan or pot for 1 minute over medium-high heat. Add onions (no oil), cook until very soft, 20 minutes. Stir every 5 minutes or so to prevent burning, and reduce heat if needed. 3. Add oil, ginger, cook 5 minutes to soften. 4. Add garlic, cook for 30 seconds, stir to prevent burning. 5. Add all spices, including salt, mix well to coat onions. 6. Pour in dissolved tomato paste mixture, mix well. Bring to boil over high heat, stir, then reduce to medium or low heat and simmer, uncovered, for onions to break down and for sauce to thicken, about 35-40 minutes. 7. Place chicken in sauce, simmer over medium-low heat, covered, about 30-40 minutes. 8. Gently place hard-boiled eggs on top of chicken pieces, spoon some stew over each one. Continue to cook, uncovered, over medium-low heat for 20 minutes. 9. Serve chicken pieces and whole eggs on a large platter with the sauce spooned over the top. **To simplify, I made the onion/spice/tomato paste mixture, placed the lemon marinated chicken in a baking pan, spread the onion mixture on top, covered and baked at 350 degrees for 3 hours. Garlic and Potato Tajine Adapted from Jessica Schneider 2 tbsp oil 2 tbsp olive oil 2 cups sliced onion 8 garlic cloves, sliced 1 cup chopped fresh cilantro 1 tsp turmeric 2 tsp kosher salt black pepper 2-3 lbs red or yukon gold potatoes, diced Instructions to Prepare Tajine 1. In a Tajine, or large casserole, heat both oils over medium-high heat for 1 minute. Add onion slices and cook 10 minutes, mixing constantly. 2. Mix in garlic, cilantro, turmeric, 1.5 tsp salt, mix well. Cook additional 5 minutes. Add the potatoes and mix well. Cover the Tajine and let it steam/cook for 25 minutes. Preheat the oven to 400 degrees, and roast for 1 hour uncovered. Helwat al Yaktin - sweet Libyan butternut squash pudding By Jessica Schneider Ingredients for Pudding 8-inch square or round baking/pie pan (non-stick, glass, or ceramic preferable to metal) 2-3 tbsp safflower or vegetable oil 2 tbsp safflower or vegetable oil 2.5 lbs fresh butternut squash, peeled and cut into 1-inch cubes (pre-diced from Tjs will work, but frozen or puree doesn't work with this recipe) 1/2 cup vanilla or regular almond milk 3 large egg yolks, lightly beaten 3/4 tsp ground ginger 1/8 tsp cinnamon 1/4 cup + 1 tbsp dark brown sugar 1/8 tsp kosher salt 1/2 tsp pure vanilla extract Ingredients for Baking and Serving 1-2 tbsp safflower or vegetable oil (for greasing) 1/2 cup reserved cooked butternut squash cubes (about 8 small pieces so that each serving gets a piece) ground cinnamon To Prepare 1. Preheat the oven 350 F. Grease pan generously with oil, set aside. 2. Warm oil in large non-stick skillet over high heat for 1 minute. Reduce to medium-low heat and mix in butternut squash cubes. Cover, cook until very soft and browned, about 20 minutes--stir every 5 minutes or so to prevent burning. 3. While squash is cooking, whisk almond milk, egg yolks, ginger, cinnamon, sugar, salt, and vanilla together in medium bowl. 4. Pour cooked squash cubes (minus 8 cubes for garnish) into a food processor and pulse until smooth. Scrape the puree into the bowl with the milk-spice mixture and gently mix to combine. 5. Scrape mixture into prepared baking pan, spreading it out evenly with spatula. Place pan on middle rack of oven and bake 1 hour, or until center is slightly firm and edges are pulling away from pan -- the mixture will still be a bit soft to touch, but shouldn't be liquidy, and the top should be a deep orange-brown color). 6. Remove from heat, cool 30 minutes, then cover, and chill in refrigerator for 2 hours - overnight. 7. Serve each bowl with a reserved cooked butternut squash cube cold sprinkled with cinnamon, and sprinkle the entire serving with cinnamon, too. *Can also bake in individual ramekins for 45 minutes.

  • 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, divided 1 lemon, juiced Fry the onions in the oil over medium heat for 35 - 45 minutes. Season with 1/2 tsp of salt, and stir every 5-10 minutes, for an even, deeply caramelized color. Pour the onions into a food processor. Add the fresh parsley, avocado, garlic, remaining salt and lemon. Blend until smooth. Taste and add additional salt if needed. 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.

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