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  • Shabbat Dinner 12/6/2019

    Shabbat shalom!! Fall seasoned food is so great. I love it so much! Enjoy the recipes, and happy almost Chanukah! -MaMenu Apple Ginger Cocktail Ginger simple syrup: 1/2 cup water 2 tbsp sugar 1" piece fresh ginger Cook together for about 5 minutes, and let cool. In a pitcher combine 3 cups apple juice, the ginger simple syrup, 1/2 cup vodka, 1 apple sliced, ice, and top with seltzer. Berbere Spiced Challah Ethiopian 12 spice blend, egg wash challah dough, sprinkle with berbere, and gently spread or spray some oil. Spinach Roasted Red Pepper Dip So delicious! Though the color comes out a bit funny, the taste is amazing. 3 red peppers- cut into chunks, roast with oil and salt at 450 for about 20-25 minutes until softened and beginning to char at edges. In a food processor, combine the roasted peppers with 2 large handfuls of fresh spinach (about 5 oz), 2 garlic cloves, 1/3 cup nutritional yeast, 1/3 cup oil, 2 tsp salt. Blend. Fuyu Persimmon and Beet Salad The color combination here is magnificent. Layer fresh spinach 4 cubed roasted or boiled beets 4 peeled and cubed fuyu persimmon Dressing: 1/2 cup oil 1/4 cup apple cider vinegar 2 tbsp mustard 2 tbsp honey salt and pepper Cracked Pepper and Dill Gravlax Amazinggg!!! Has to be made by Wednesday or latest, Thursday morning Prepare a slab of salmon on a long sheet of plastic wrap. First give a good sprinkle of cracked pepper on both sides. Then combine 1/3 cup sugar and 1/3 cup salt and heavily layer onto both side of salmon. Wrap the salmon well with the plastic wrap. Place in a baking dish to contain the liquids that will seep out. Place a baking tray, with cans on it, over the salmon as weights, to press the flavoring in, and to allow it to cure. Onion Matzah Ball Soup Slice 10 onions, place in a large pot and cook for about 1 hour, caramelizing. Add 1/2 cup dry red wine, cook for 5 minutes, Cover with water and bring to a boil. Separately, prepare matzah ball batter, and drop directly into boiling onion soup. Serve with croutons or with herb garnish. Rosemary Garlic Latkes I ran out of time for proper latke frying! I peeled 10 potatoes, boiled them in water for 10 minutes, then cubed and roasted them with olive oil, salt and pepper, and 3 sprigs of fresh rosemary. Roast at 450 degrees for about 20 minutes until it gets a nice crunch on the edges. about 30-40 minutes. Brussel Sprout and Leek Tart Wash and halve or quarter brussels sprouts, wash and slice 3 leeks. Roast the brussels sprouts and the leeks on a sheet pan, at 400 degrees for 30 minutes. In a 9x13 baking dish, layer a sheet of puff pastry first. Next, combine the roasted brussels sprouts and leeks with a can of coconut milk and salt. Make a criss cross layer of puff pastry dough sticks above the vegetables. Bake at 375 for 45 minutes. Thyme and Sweet Potato Chicken Layer in a baking pan some sliced onions, chopped sweet potato or yams, season with salt. Place chicken legs or thighs over the sweet potato, season with salt and pepper. Layer a few thyme sprigs over the chicken. Cook uncovered at 400 for 90 minutes. Pumpkin Cheese Cake Muffins (dairy free)

  • NEW x NELA

    Heyy, it's good to be back! I've been 100% mia, but only for the best of reasons. We have moved, expanded our space and inaugurated it with a Shabbat Dinner Party, the first of its kind in the new home! It was magical, and thank you to all those who attended. Please enjoy this fabulous menu, and hit me up on with any questions. Cranberry Champagne Cocktail In a champagne flute or glass, add 1 oz sweet cranberry juice, a squeeze of lime, a few frozen cranberries and top with chilled champagne, or sparkling wine. Appletini Cocktail in a dispenser: 1 part vodka to 3 parts apple cider, ice and apple slices Zaatar and Olive Challah Add 1 cup chopped kalamata olives 2 tbsp zaatar spice blend to classic 5 lbs Challah dough recipe Pepita Cilantro Crema omg this one is gooood In a food processor, place 2 cups pepitas- pumpkin seeds, can be raw or toasted 4 scallions 1 serrano chili - or jalapeno- add slowly to heat tolerance 1 garlic clove 1 cup mayonnaise (or non dairy sour cream, or yogurt) 1/4 cup water 1/4-1/2 cup fresh cilantro salt and pepper to taste Blend well. Tuna Tartare served over Endive appetizer Inspired by What is great about this recipe, is a little fresh tuna goes a long way as an appetizer. I used approx 1.5 lbs total for 40 people. Season fresh tuna with salt and pepper, Quick sear in hot sesame oil for 30 seconds, so the middle stays pink. Cube the seared tuna and season it with rice vinegar, soy sauce (or coconut aminos), Dijon mustard, chopped scallions, and toasted sesame seeds. Scoop a spoonful of the tuna mixture onto the bottom end of endive leaves, and it makes for a beautiful and delicious fish appetizer. Arugula cabbage salad with cider vinaigrette Arugula Shredded green and red cabbage Dressing: 1 cup mayo 1 tbsp Dijon mustard 2 tsp maple syrup 2 tbsp cider vinegar Salt and black pepper Carrot Fennel Soup Preheat oven to 450 degrees. On one sheet pan, place 2 onions cut into quarters, 6 peeled cloves of garlic and 5 small fennel bulbs, sliced into sticks. Season with oil and salt and roast for 30 minutes, On another sheet pan, place 3 lbs (or so) of peeled carrots, roughly chopped. Season with oil and salt and roast for 45 minutes. Place roasted vegetables in a large soup pot, add 12 cups water and 2 tbsp salt. Let cook for 1 hour, and blend until smooth. Garnish with fennel fronds. Sous Vide Shoulder Roast 145 for 56 hours- perfection!!!! Season with salt, pepper and chili lime spice blend. Spinach Cauliflower Rice- Chaya Eber, thanks! Fry an onion for about 10 minutes, add 3 cloves minced garlic and cook for another minute, add 1 bag frozen chopped spinach, 1 bag riced cauliflower, 1 tbsp nutritional yeast and 1 tsp salt. Cook all together, mixing occasionally for 5-10 minutes. Curry Cranberry Couscous Cook couscous according to package instructions. Once cooked, add a sprinkle of olive oil, 1 tbsp white wine vinegar, about 1 tsp turmeric and 1 tsp curry powder. Dice 1 red onion, 1 bunch of fresh parsley and add it in, and top it off with toasted almonds. Pumpkin Muffins 3 cups flour 3 cups sugar 1 1/2 tsp cinnamon 1/2 tsp baking powder 1 tsp baking soda 15 oz can 100% pure pumpkin 1 c oil 3 eggs Mix dry ingredients. Add rest. (Can top with few pumpkin seeds. U can also add craisins to batter) Makes approx 36 regular size muffins Bake 350° for 20 minutes or mini muffins for 12 min. Chocolate bourbon pecan pie

  • Sukkot Menu October 2019

    Hello Fall, hello Sukkot. Let's go eat under the stars! Wishing all MaMenu friends and family a beautiful Chag Sameach, happy holidays :) To start, we are bringing back that... Gluehwein- Mulled Wine It is a fall/winter hot wine drink. Yes, HOT. thank you Frumie, my Swiss friend. Click here for the recipe. Chai Hot Toddy Bring 6 cups of water to a boil in a pot, add 8 chai tea bags and steep for 10 minutes. Separately, heat 2 cups of milk (almond, soy...) with 1/2 cup sugar, and 1 tsp of vanilla. Combine hot tea and milk, stir in 6 oz of rum and ladle into mugs, sprinkle with cinnamon before serving. Chili Brazil Nut topped Challah Toast brazil nuts at 350 degrees for 5 minutes, while still hot sprinkle a 1/2 tsp of chili powder and 1/2 tsp salt, mix well to coat the nuts. Break the nuts down into smaller bits and sprinkle over challah dough before baking. Basil Mint Almond Aillade This has been so popular, I'm mixing it up and bringing it back! 2 cups raw almonds- peeled preferred (I used raw slivered) 3 garlic cloves 1 1/2 tsp salt Begin by blending the almonds and garlic together in a food processor. Once it starts breaking down add: 2 tbsp water 2 tbsp lemon juice 4-5 tbsp fresh basil 2 tbsp fresh mint - pulse together In a slow stream, while machine is running, add 1 cup oil, blend until well combined. Refrigerate until serving. From this August menu. Kale and Delicata Squash Salad: Dressing: 1 cup mayo 1/2 cup oil zest and juice 2 lemons 2 garlic 2 tsp salt 1/2 tsp cumin 1 dash cayenne 1/2 tsp smoked paprika 1/2 tsp paprika Salad: baby kale roasted delicata squash, in half moons avocado cherry tomato toasted sunflower seeds Slice 1 delicata squash in half lengthwise, remove seeds, and slice into half moons. Season with olive oil, salt, pepper and nutritional yeast. Bake at 425 for approx 30 minutes. *variation- use any squash or sweet potato. Ras El Hanout Baby Cauliflower with Sweet Tahini Sauce and Pistachios Thank you Chaya Eber! This recipe- click here- is from Chef Joseph Paulino of Wall Street Grill in NYC, shared by PIX11 news. Thank you!! My take is with baby cauliflower (from Trader Joe's, as opposed to the full head or florets) Combine 1 tsp ras el hanout spice, 1/4 tsp salt, 1/4 cup olive oil, and brush over a cauliflower- whole or half - or baby cauliflowers. Roast at 450 degrees, after 10 minutes, baste with any seasoning and oil that dripped off and bake for another 45 minutes. Saffron Tahini Sauce: 1/4 cup tahini, 1 1/2 tbsp lemon juice, 1 1/2 tbsp maple syrup, 2 tbsp water, pinch saffron, a sprinkle of salt, whisk together. On a platter, or individually served, spread the saffron sweet tahini sauce underneath, place the roasted cauliflower on top, and garnish with pistachios, pomegranate seeds and mint. Caramelized Onion and Mushroom soup with crispy croutons In a large pot, heat 1/3 cup of oil, approx 6 onions, sliced (use a mandolin or food processor!) and 3 sprigs of fresh thyme. Cook on low for about 30 minutes, slowly caramelizing the onions. Mix in 1 tbsp salt and a sprinkle of black pepper. Add 2-3 cups of any variation of sliced mushrooms such as button, crimini, portobello, shiitake or whatever you have on hand. Mix into the onions and cook for another 15 minutes on low. Add 1/4 cup of whiskey and 4 minced garlic gloves, mix well and add 8 cups of water and 1 cup dry white wine. Cook for 30 minutes, remove thyme sprigs. Add salt to taste- at least an additional tablespoon. Serve into bowls and top with crispy croutons. Crispy croutons- cut large cubes of 1 baguette, or bread/challah, season with olive oil, salt, pepper and garlic powder. Toast at 400 degrees for 10 minutes. Beer-Braised Roast Beef Season a 2 lbs. roast with salt and pepper and sear on all sides until brown (about 15 minutes total). Slice 3 onions thinly and place at the bottom of a roasting pan, mix 12 oz of beer with 1/2 cup maple syrup, 1 tbsp mustard powder and spread evenly over roast. Cover and bake at 350 for 1.5 hours, turn roast over and bake for another 30 min. (Add 30 min for each additional pound of meat). Cool completely, refrigerate and slice. Rewarm immediately before serving so not to overcook. Fried Egg Rolls and Pineapple Teriyaki Dipping Sauce Combine a bag of shredded green cabbage, with carrots and a bag of broccoli slaw in a large saute pan with sesame oil. Season with salt, pepper, garlic powder and 1 tbsp soy sauce. Stuff approx 20 egg roll wrappers with mixture (google how to stuff egg rolls) and fry until golden brown, or alternatively, spray tops with oil and bake at 400 degrees for 10 minutes. Pineapple teriyaki dipping sauce (or buy your favorite sauce :) In a saucepan combine 1/4 cup crushed pineapple, 1/4 cup brown sugar, 1/4 cup soy sauce, 1 minced garlic clove, 1/2 tsp ginger spice, a sprinkle of salt, onion powder and black pepper, and 2 tsp cornstarch. Whisk all together over a low heat, until thickened. Garnish with scallions or toasted sesame seeds. Fresh Fruit Homemade Tiramisu Apple Cranberry Crisp

  • Rosh Hashana Dinner 5780 - 2019!

    So so proud to present, MaMenu's 5 course Rosh Hashana Dinner menu. Don't hesitate to reach out with any questions, and share the link with friends! Wishing you all a Shana Tova, a blessed, happy and healthy sweet new year. With love, Mushky @mymamenu Decor Links: Our go-to for events. White Paper Doily Placemats: 12.5", 100 pack for $10.99 Wooden Plates 50 Pack- Dessert, Salad and Dinner Plate Sizes between $21-$25 Palm Leaf Plates 50 Pack (25 7", 25 10" square) $21.55 Wooden Cutlery 250 Assorted Pieces $15.99 Water Cups Compostable 50 Pack $16.32 First Course: Pineapple Mint Water cubes of fresh pineapple, mint leaves, water + ice in a large drink dispenser Apple Cider Irish Mule 1 part whiskey, 2 parts apple cider, 3 parts ginger beer. Combine in a large drink dispenser with ice- add apple and honey sticks for garnish. Jerusalem Valley Cabernet, Merlot and Petit Syrah Second Course Apples and honey dipping station Featuring pink lady apples, gala apples and golden delicious apples. With an apple corer $7.99- we will be serving it as apple donuts, thanks @estyperman Paired with cinnamon, mint, orange and lime flavored honey sticks. From my local grocery. Rum-Soaked Raisin Challah and classic challah Rum soaked raisin challah (recipe from purple cookbook raisin challah) 2 cups raisins 1 cup rum Soak them together for a minimum of 30 min. Then drain and discard rum. Dough: 4 cups warm water 2 tbsp yeast 4 eggs 1/2 cup oil 1/2 cup honey (or 1/3 cup sugar) Raisins (see above) 1 tbsp salt 15 cups flour (add the last cup slowly, as needed) individually served with Cinnamon Roasted Butternut Squash Dip topped with date syrup and sesame seeds. Recipe is from Ottolenghi Jerusalem Page 69 or click here *This recipe is incredible, the layers of flavor are magnificent. I buy ready peeled and cubed squash. The recipe also calls for Greek yogurt, I used non-dairy coconut yogurt by So-Delicious. The texture and taste is perfect. Third Course Sweet Orange Citrus Trout with Pomegranate Relish Fish marinade: for 1 lb. of white trout (or any fish, adjust cook times accordingly) Season evenly with salt. Mix: 1/2 cup orange juice 1 tbsp olive oil 1 tbsp lemon juice lemon zest 2 tsp honey pale ale mustard (or mustard of choice) Mix well, reserve about 1/4 cup of marinade, and pour over fish, refrigerate for 1 hour. Bake at 400 degrees for approx 10 minutes. Pour the remaining reserved marinade over cooked fish, and top with pomegranate relish- see below. Relish: 1/2 cup pomegranate seeds 1/2 cup finely chopped fennel 3 chopped shallots or scallions 1 handful of fresh chopped mint 2 tbsp olive oil 2 tbsp lemon juice salt and pepper Vegan Heart of Palm Crab Bites 30 mini Phyllo shells filling- process 2 cans heart of palm until just shredded Separately, combine 2 tsp of mustard, 1/2 cup (vegan) mayonnaise, 1/4 cup finely chopped fresh parsley, 2 tsp Old Bay seasoning, 1 clove of minced garlic and 1 tsp onion powder. Combine the shredded heart of palm with above mixture, and fill each shell. 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: Layer spinach, sliced cherry tomatoes, cubed avocado (optional), 1 cup finely chopped dates and caramelized onions. Caramelized onions: Saute sliced onion in olive oil for about 45 min. stirring often, sprinkle a teaspoon of brown sugar about halfway into the cooking. Fourth Course 72-hour Sous-Vide Brisket Served with Leek Jam (put it up on Thursday noon to be ready on Sunday noon) Season brisket well with salt, pepper, paprika, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper and brown sugar. Seal and cook at 135 degrees for 72 hours. thanks @ebcateringco ! Leek Jam: In a small pot, combine 2 cups of vinegar and 2 cups sugar. Heat until sugar dissolves. Add 5 sliced leeks and 3 rosemary sprigs and simmer on low for 90 minutes. Once brisket is finished in the sous-vide, top it with the leek jam and roast it in the oven at 450 degrees for 15 min. Carrot and Blueberry Muffin Cups - thx to my dear mother in law! 4 cups grated carrots 4 eggs 3/4 c oil 2 cups sugar 2 cups flour 1 tsp baking powder 1 tsp baking soda 1 pint blueberries (or blueberry pie filling) Mix, divide into muffin tin, drop in a few blueberries or put a spoon of pie filling into the center of each one, and bake at 350 degrees. Jasmine Rice + Roasted Beets 6 beets: trim ends, rub with oil and wrap in foil. Bake at 400 degrees for 1 hour. Let cool, reserving all beet juice. Peel and cube. Cook 2 cups jasmine rice according to package directions. Thinly slice 1 cabbage head, and 1 bunch fresh parsley, Combine beet juice with 1/2 cup lemon juice, 1/2 cup non dairy sour cream, 2 tbsp red wine vinegar, 1 minced garlic clove, and salt. Put all components together in a large dish and serve warm or room temp. Aubergine Rounds with herbed (pareve) Yogurt Sauce and Pomegranate 2 eggplants 2 tbsp olive oil 1 tbsp salt 1 tsp pepper 2 tbsp sumac (or your favorite spice blend) Herbed Yogurt Sauce: 1 cup plain Greek or coconut yogurt 1/2 cup fresh cilantro 3 scallions 1 clove garlic 1 lemon, squeezed 1 tsp salt Pomegranate Seeds for garnish Preheat oven to 500 degrees. Slice eggplants into 1" rounds, and season both sides with olive oil, salt, pepper and sumac. Roast rounds for 15 minutes. Blend yogurt sauce ingredients in a food processor or with a hand blender, and spread over eggplants. Garnish with pomegranate seeds. Fifth Course Bourbon Honey Cake By Ina Garten, click here- thanks for the inspo @the_modestmom she uses coffee- I'll be using a flavored tea Apple and Cinnamon Cream Cannolis (thx Chaya Sperlin!) Peel and slice 3 red tart apples, place in a frying pan, add a few tbsp of oil, cook for 20 minutes and add 1 tsp of cinnamon. Cool and blend. Whip 16 oz of whip cream add 3/4 cup* of above cooled blended apple sauce mixture, 1/2 of a box of Jello vanilla pudding. *my blended apple sauce came out pretty thick, if yours is thinner, more watery, Start with a 1/2 cup and add as you go along. Pipe into cannolis. Drizzle with melted chocolate if desired. Ginger Turmeric Herbal Tea

  • Shabbat Dinner 9.13.2019

    It is the last week of summer!!!! Bring it on, FALL! As well as holiday season, Rosh Hashana, Yom Kippur and Sukkot! Hectic stuff, but why not? Keep it stress-free with MaMenu inspired menus and foods. Click here for Rosh Hashana Menus , Yom Kippur Break-fast , and Sukkot inspiration . South American Cabernet Sauvingnon Cinnamon Pecan Challah Top your classic challah recipe with Raw pecans, chopped down into small chunks (I used a food processor, and pulsed it a few times) a sprinkle of cinnamon, and a sprinkle of salt. This mixture was heavily poured over the egg wash, then baked. Fig and Shallot Jam Heat 2 tbsp oil in a small pot, add 4 sliced shallots and simmer in oil for 10 min. Add 3 cups of chopped black mission figs (I used green and the color was so pale and bland- best to use black figs) Simmer figs with shallots for approx 20 min. Add 1/4 cup white wine and 1 tsp salt and cook for another 10 minutes. Cool completely and refrigerate, serving it cold. Candied Bourbon Salmon From last year Rosh Hashana menu click here *Garnished with scallions or chives Endive + Apple Salad Slice 4 endives, core and slice 2 apples, a handful of toasted walnuts and finely chopped chives. Season with olive oil, lime zest, lime juice and salt. Chickpea, Fennel and Zaatar Salad On a sheet pan, spread 1 can chickpeas and 2 sliced fennel bulbs. Season with olive oil, salt, pepper and a generous sprinkling of zaatar, and roast at 400 degrees for 20-30 minutes. Layer arugula, shredded red cabbage, and roasted chickpeas and fennel. Dressing: 1/4 cup oil 2 tbsp lemon juice 1/2 tsp dry mustard powder 1 clove garlic salt and pepper Roasted Eggplant Stuffed with Herbed (pareve) Yogurt Sauce and Pomegranate 3 eggplants 2 tbsp olive oil 1 tbsp salt 1 tsp pepper 2 tbsp sumac (or your favorite spice blend) Herbed Yogurt Sauce: 1 cup plain Greek or coconut yogurt 1/2 cup fresh cilantro 3 scallions 1 clove garlic 1 lemon, squeezed 1 tsp salt Pomegranate Seeds for garnish Preheat broiler or oven to 500 degrees. Slice eggplants in half lengthwise, and season flesh side with olive oil, salt, pepper and sumac. Place flesh side down– skin side up on a baking sheet and broil for 20 minutes. Turn eggplants over and broil the flesh side up for 5 minutes. Blend yogurt sauce ingredients in a food processor or with a hand blender, and spread over eggplants. Garnish with pomegranate seeds. Mushroom and Herb Stuffed Chicken Take 2 lbs. chicken breast- slice thin, and pound to even out. Next fry 2 onions and 1 lb mushrooms, season with salt. Stuff chicken breast by placing a small mound of mushrooms at the top and rolling the chicken. Place in baking pan. Season the chicken rolls with salt. Blend 1 bunch of fresh parsley with 2 cloves of garlic, a tsp of salt and 2 tbsp of oil (or more to bring herb mixture together). Top each chicken roll with parsley mixture. Bake covered at 350 for 30 min- slice one open to be sure its cooked through! Some bigger ones may take longer. Basil and Red Wine Vinegar Marinated Tomatoes Thinly slice 5 tomatoes, Dress with: 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp garlic powder, 1 bunch fresh basil- finely chopped and 2 tsp salt. Mix with tomatoes and refrigerate for about 2 hours before serving. Chocolate Tahini Brownie Cake

  • Shabbat dinner 9/6/2019

    Back to school doesn't mean we slack off on menu making! Working full time nowadays, but that will never take away from my true love and passion for cooking and exploring in the kitchen, and testing new foods out on our awesome Shabbat dinner guests :) Shabbat shalom!! Tequila Olive Martini Per martini: 2 oz tequila, 1 oz Cointreau, 2 oz Sprite, 1 oz lime juice, 1 oz orange juice, green olive for garnish. Ciabatta Needs to be started 24 hours in advance. Sweet and spicy fig hummus 2 cans chickpeas 1/4 cup tahini 2 garlic cloves 2 tsp salt 1 tsp cumin 2 tsp hot sauce juice of 1 lemon 1/4 cup olive oil 8-10 figs (reserve a few figs for garnish) Blend in food processor. Garnish with olive oil, sliced figs, chopped parsley. Pomegranate and herb tabbouleh 1 cup medium grain bulgur, cooked 2 tomatoes, chopped 2 cucumbers, chopped 1/4 cup chopped fresh mint 1/4 cup chopped fresh cilantro 1/2 cup pomegranate seeds season with 2 tbsp olive oil, 1/4 cup lemon juice, salt and pepper Salmon and beet salad with cherry vinaigrette 3 beets, scrub, rubbed with a little oil and wrapped in foil. Place on baking sheet and bake at 400 degrees for 1.5-2 hours until soft, and a knife runs through easily. Cherry Vinaigrette: 1/2 cup oil 2 tbsp vinegar 1 tbsp balsamic vinegar 2 tsp onion powder 2 tsp salt 6 cherries, pitted Blend together. Prepare about 1 lb. salmon on a baking sheet, season with salt and pepper, drizzle with a few spoons of the vinaigrette, bake at 400 for about 15 min. Layer arugula leaves, a handful of chopped pitted cherries, chopped roasted beets, and flake the salmon over the whole salad. Drizzle in the cherry vinaigrette. Tomato Cucumber Gazpacho In your food processor, combine 2 lbs tomatoes (8 ish Roma tomatoes), 1 Anaheim pepper, 2 peeled Persian cucumbers, 1 small onion, 1 clove garlic. Blend well, add 2 tsp apple cider vinegar, 1 tbsp salt and slowly add 1/2 cup olive oil. Strain mixture, and refrigerate in a large jar until cold. Tomato basil and white wine Chicken Season chicken with salt, pepper and herbes de provence. Top with a pint of cherry tomatoes, and a half cup of white wine (per 9*13 pan) Cook for 3 hours at 350 and top with fresh basil once completed cooking. Old fashioned kugel with caramelized onion Eggplant Panzanella 2 large eggplants, cut into chunks. Roast at 450 degrees with olive oil, and salt. 1/2 a baguette, cut into chunks. Season with olive oil and salt and toast for 10-15 min. Toss roasted eggplant, toasted bread with 3 chopped tomatoes, 1 cup pitted olives, 1/2 cup fresh basil, and 1/4 cup toasted pine nuts. Season with olive oil, fresh crushed garlic, lemon juice, salt and pepper. Lemon berry shortcakes -Strawberries and raspberries chopped small, sprinkle 2 tbsp of sugar, and let sit. -whip cream Shortcakes: by hand or in a food processor mix: 2 cups flour 1 tsp salt 2 1/2 tsp baking powder 1 tbsp lemon zest 1 tsp ginger spice 6 tbsp margarine 1 egg 3/4 cup milk Mix dry ingredients, then work in margarine, egg and milk. Drop the sticky dough into 8 mounds on a cookie sheet. Bake for 15 min. at 450 degrees. Let cool, and slice in half, pour some whip cream on bottom half, top with berries and cover with top half.

  • Shabbat Menu 8.23.2019

    Summer Shabbats are still going strong here! We are using the grill and the sous-vide to the max, along with the freshest berries, herbs and seasonal tomatoes and figs. Rosh Hashana is in the air, and my favorite feature of this site, is the menu archives that can display the last 3!! years of holiday menus. Check it out! MENU Sauvingnon Blanc Wine Blueberry Challah (it's still summer right?!) Add fresh or frozen blueberries to the dough just before kneading. Glaze with egg wash mixed with something sweet like brown sugar or maple syrup, and vanilla extract. Grilled Fig and Portobello Arugula Salad Dressing: 1 cup oil 1/4 cup balsamic vinegar 1/4 cup apple cider vinegar 1/4 cup agave 1 chopped shallot (or 1/4 ish red onion) 1 tbsp dijon mustard 2 tsp salt Clean 3 portobello mushroom, and drizzle with a little bit of dressing and marinate for 20 minutes. Clean 10 figs (any variation) slice in half, and marinate with some dressing. Grill or roast for a few minutes per side. Assemble salad with arugula, thinly sliced mushrooms, halved figs, toasted almonds and balsamic dressing. Carrot and Vegan Chive Yogurt Salad 1 cup coconut milk yogurt 2 garlic cloves 2 lemons, juiced 1 tsp salt 1 bunch chives Blend all together. Peel 2 lbs carrots and cut down until even sized sticks. Coat with oil and salt and roast at 450 degrees for 30-45 min. until cooked and crispy. Let cool and toss with chive yogurt dressing. Herb Avocado + Bean Dip In a food processor, blend 2 avocados 2 tbsp olive oil 2 garlic cloves zest, and juice from 1 lemon 1 can white beans 1 tsp salt 1 bunch chives and 1 bunch cilantro Blend! *Make day of serving, since it browns quickly from the avocados. Lemon and shallot fish On a baking sheet, spread 4 branzino fillets, salt them well. Cover with 4 shallots, sliced thinly 1 can large pitted olives 1 can canenllini beans 1 lemon, sliced thinly 1/4 cup drizzled olive oil throughout the pan and 1/2 cup water around the edges of the pan Bake at 300 degrees for 35 minutes. Roasted Asparagus and cherry tomatoes On a baking sheet, place 2 bunches asparagus, 1 pint cherry tomatoes and 6 garlic cloves thinly sliced. Drizzle with olive oil. salt and nutritional yeast. Roast at 400 degrees for 25 minutes. Crispy Smashed Rosemary Potatoes I used a beautiful variety of fingerling, red and purple potatoes. Sliced in half, tossed with olive oil, salt, pepper and put 5 sprigs of rosemary directly on top ( I didn't chop it down at all). Sous Vide Shoulder Roast 2-3 lbs shoulder roast Season with salt and pepper, place in ziploc bag, and I surrounded it with a few sprigs of Rosemary. Seal and sous vide at 140 degrees for 18 hours. Remove from water, and sear on the grill for a few minutes per side. Slice. WOW. Pear and Hazelnut Chocolate Babka inspired by I used 1 lb. challah dough per loaf, filled with a mixture of chocolate flavored JELLO, brown sugar and cocoa and a little oil to bring together. Chopped hazelnuts and chopped pears. It was AMAZING! 🙂

  • Shabbat menu 8.9.2019

    This menu truly made me happy. The cocktail was refreshing and fabulous... the Challah + dip was unreal- so much flavor. Can never go wrong with delicious fresh salads.... and skipping straight to the dessert, it was so perfectly summery and bright. Cocktail: In a pitcher, combine 8 oz orange juice, 2 oz cointreau, 3 oz tequila. 1 oz lime juice, 12 fresh blackberries. Harissa Stuffed Challah Make a batch of your favorite Challah dough Flatten the strands of the challah being braided, fill with a thin line of (I used store-bought) harissa, seal the strands shut, braid into Challahs. Bake. Almond Aillade So, my newest discovery is that aillade is an aioli concept, without the eggs. We loved this aillade, the flavor and texture was super. 2 cups raw almonds- must be peeled (I used raw slivered) 3 garlic cloves 1 tsp salt Begin by blending the almonds and garlic together in a food processor. Once it starts breaking down add 2 tbsp water 2 tbsp lemon juice 2-4 tbsp chopped fresh parsley- pulse together In a slow stream, while machine is running, add 1 cup oil, blend until well combined. Refrigerate until serving. Kale Smoked Shiitake Caesar Salad Chopped Kale Halved cherry tomatoes Smoked Shiitake Mushrooms *my favorites 🙂 (can use portobello too) Slice mushrooms, season with olive oil, salt, and smoked paprika. Roast at 350 degrees for 30 minutes. Croutons Slice bagels/baguettes or bread into crouton cubes, season with oil and salt and bake until crisp. 450 degrees for approx 15 min. Dressing: 1 cup mayonnaise 2 tbsp lemon juice 1 tbsp Dijon mustard 2 tbsp capers 1 tbsp water salt, pepper Blend. Scallion and Basil Napa Slaw 1 head napa cabbage, sliced thinly 1 bunch basil, sliced thinly 1 bunch scallions, sliced thinly garnish with: toasted almonds, toasted sesame seeds Dressing: 1/2 cup oil 2 tbsp lemon juice 2 tbsp rice vinegar 2 tsp agave 1 tsp salt, sprinkle of pepper 1 small red onion Blend well together. Deep Fried Kani Croquettes In a food processor, blend 1 lb. kani sticks 2 eggs 1/4 of an onion, chopped 1/2 cup bread or panko crumbs 1/4 cup mayonnaise 1 tbsp mustard 1 tsp salt, sprinkle of pepper Refrigerate mixture to solidify it, roll into balls, roll into panko or bread crumb mixture. Deep fry until golden. Burned eggplant with date tahini Slice 5 eggplants in half, grill cut side down, for about 30 minutes until deeply charred and softened. Can do longer if needed. Scoop out eggplant fresh from skins, lay onto flat bowl/platter. Drizzle prepared tahini on top, some D'vash date syrup for some nice sweetness, and toasted sesame for garnish. Broccoli and Tofu Quiche In a food processor, blend 1/4 cup chopped onion 2 garlic cloves 1 tbsp olive oil 14 oz firm tofu 2 tbsp miso 1 tbsp soy sauce 2 tbsp nutritional yeast salt and pepper Blend well, and mix in 3 heads of broccoli florets, chopped small. Mix into the blended mixture, divide into 2 pie crusts and bake at 350 degrees for about 40 minutes. BBQ chicken pan pizza Chicken: Place 4 chicken thighs in a baking pan, spice as you like- I did salt, pepper, garlic, and sumac. Cover, and bake for 3 hours at 350. Pull chicken, and layer 2 long rectangular pizza crusts (I used Trader Joe's) First layer bbq sauce then the pulled chicken next, thinly sliced jalapeno rings finish off with finely chopped parsley. Upside down cherry and berry cake Prepare a 9" or 10" round pan. I lined it with parchment paper first so the cake comes out easily. If not using paper, make sure to oil it well. First sprinkle 1-2 tbsp of brown sugar coating the bottom of the pan. Next, pour in 4 cups cherries, berries, plums... washed, pitted and chopped small Cake batter: 1 cup non dairy sour cream 1/3 cup oil 3/4 cup sugar 1 tsp vanilla 2 eggs 1 cup flour 1 1/2 tsp baking powdrer 1/2 tsp baking soda 1 tsp lemon zest 1 tsp salt Mix well, and evenly spread over fruit. Bake at 350 degrees for 40 min. Allow to cool completely and flip onto cake platter! Serve with vanilla ice cream or whip cream.

  • Shabbat Dinner 8.2.19

    Rhubarb Gin Rhubarb Simple Syrup: In a saucepan, add 3 stalks of rhubarb, washed and chopped, 1/2 cup sugar and 2 cups water. Bring to a boil and simmer for 20 minutes. Strain the rhubarb from the syrup- and cool down. In a large pitcher combine 1 part rhubarb simple syrup, 1 part lemon juice, 2 parts gin, ice and top with 2-3 parts of cold club soda. Multi Grain and Mixed Seed Challah Sesame seeds Flax seeds Poppy seeds Mixed into dough and underneath loaf and topped over it. Blended Edamame Dip 1/2 lb. frozen shelled edamame, boiled according to package instruction and drained. In food processor, blend the edamame with 3 tbsp tahini 3 tbsp lemon juice 2 tbsp olive oil 2 tbsp water 1 tsp salt, sprinkle pepper 1 tsp cumin Serve with drizzled olive oil. Deconstructed Fish Tacos Red Snapper- sprinkled with salt, and chile lime spice- bake at 350 for 20 minutes Mango + cabbage slaw- cubed mango with chopped red cabbage, seasoned with olive oil, lime juice and salt. Tomato and Sweet Onion Salad key here is the fresh herbs! So refreshing and delicious. Heirloom cherry tomatoes- sliced in half 1 sweet onion, chopped finely 1 bunch fresh chives- chopped finely 1 bunch fresh basil- chopped finely Season with olive oil, white wine vinegar, salt and pepper. For best results, serve COLD! Pea and Cucumber Mint Cold Soup Soak 1 cup of raw cashews in water for 3 hours. Saute 4 shallots in a large pot, add 3 persian cucumbers and the raw cashews, 1 lb. frozen peas, 1 handful fresh mint, keep mixing until the peas soften. Add 6 cups water, and heat through, and remove from heat. Season with salt and pepper, and a squeeze of lemon juice. Strain, refrigerate until cold. Garnish with toasted cashews and peas. Chicken Tikka Cube about 3 lbs. chicken breast, for skewers and place in a ziploc bag. Marinate: 1 tsp cumin, 1 tsp coriander, 1 tsp ginger, 1 tsp salt, 1/2 tsp turmeric, 1/2 tsp garam masala, sprinkle cayenne pepper, sprinkle black pepper, 1 cup coconut yogurt, 4 garlic cloves- minced, 2 tbsp olive oil, juice of 1 lime. Refrigerate for at least 2 hours, and grill. Oven Roasted Cauliflower Couscous 2 boxes instant couscous- Moroccan style- not the Israeli pasta kind. Cooked to package instructions. Keep covered so it does not dry out. Roasted cauliflower: Cut 1 or 2 heads of cauliflower into florets, spread on a baking sheet, toss with olive oil, salt and pepper and roast at 450 degrees for about 30 minutes until really crispy edges. Roasted chick peas and onions: spread 1 can of chick peas and 1 sliced onion on a separate baking sheet, toss with olive oil, salt and pepper- and here i also used Trader Joes mushroom umami spice. Roast at 450 until onions begin to crisp (the onions will cook faster than the chick peas. Bourbon Nectarine Ice Cream In a large, heat 2 tbsp oil. Add 6 sliced nectarines. Cook for 5 min. Add 1/4 cup brown sugar and 1/3 cup bourbon. Mix and cook for another 10 minutes until sauce comes together nicely. (that smell is good!!) Refrigerate, and serve over vanilla ice cream.

  • Shabbat Dinner 7.26.2019

    Cowboy Shandy Cocktail: 1 oz whiskey, 1 oz lemon juice, 1 oz simple syrup. Mix well, and top with chilled lager beer. Garnish with lemon twist. Honey Wheat Challah: 2 cups warm water 1 tbsp yeast 1/3 cup honey 1/3 cup oil 1 tsp salt 2 cups whole wheat flour 5 cups flour I topped one of them with zaatar, so delicious. Dvash Date Nectar and Tahini Butternut Squash Dip Ottolenghi Jerusalem Page 69 or *This recipe is incredible, the layers of flavor are magnificent. I bought ready peeled and cubed squash. The recipe also calls for Greek yogurt, I used non-dairy coconut yogurt by So-Delicious. The texture and taste was perfect. Tomato and Pickled Fennel Salad Pickled fennel: slice 2 fennel bulbs thinly, and place in a large jar. Boil 1 1/2 cups rice vinegar, 1/2 cup sugar, and 2 tbsp salt in a saucepan. Pour over the sliced fennel, add orange zest and pickling spices. Seal and refrigerate until cold. Salad: In a bowl, place 1 box of heirloom cherry tomatoes, and all the pickled fennel. Season with olive oil, balsamic vinegar, salt and pepper. The fennel, once pickled, is fabulous! Lentil Niçoise Salad with Sous-Vide Salmon Prep all the components: Here is what I included> -Steamed asparagus- Boiled in salted water for 5 minutes. -Cooked red lentils (can use green too). I used 1 1/2 cups, cooked according to package directions. -Medium California pitted black olives -7 minute jammy eggs- Bring a pot of water to a boil, drop eggs in with a slotted spoon (or else they will break) and cook for exactly 7 minutes, drop into ice water for 5 minutes and peel. -Sous-Vide Salmon- prep sous-vide to 115 degrees F, season salmon side with olive oil, salt and pepper, lemon zest and orange zest. Seal and cook for 1 hour. Let cool and flake into salad. Can add cherry tomatoes, radishes... Honey Mustard Vinaigrette: 3/4 cup oil 1/4 cup lemon juice 2 tbsp Dijon mustard 1 tsp honey 1 tsp salt, sprinkle pepper Jamaican Jerk Eggplant: Chinese eggplants, sliced in half Spice mixture: In a bowl, combine a little of each: cinnamon, all spice, coriander, cayenne, salt, pepper, thyme, 4-6 fresh minced garlic cloves, ginger, juice of 2 limes, 3-4 tbsp of coconut aminos or soy sauce, 2 tbsp of maple syrup or Date Nectar, 2 tbsp olive oil, 1 bunch of chopped scallion. Mix well. I used an outdoor grill, you can use a grill pan or oven. I grilled the chinese eggplant first skin side up, directly onto the grill for about 5 minutes to soften, then I placed a giant sheet of foil onto the grill, and placed the eggplants skin side down and brushed the spice mixture heavily all over it. The foil kept the sauce on, preventing it from falling on down! Fried Rice with Peas and Carrots Begin with cooking 1.5 cups rice, any variation. I used brown basmati rice. Let cool. Saute 1 diced onion in sesame oil, add 1 bag frozen peas and carrots and cook for 5 minutes. Push vegetables to the side of the pan and scramble 3 beaten eggs. Once eggs cook mix with the vegetables and add in cooked rice. Mix everything together with a sprinkle of salt, ginger, and garlic powder. Give a heavy drizzle of coconut aminos and combine everything, mixing very well. Remove from heat and serve. Chicken 8 chicken legs or thigh/drumstick combination Place chicken in roasting pan and season well with salt and pepper. Squeeze 1 orange for the juice over the chicken, add 2 tbsp vinegar, 2 tbsp of date nectar, honey or maple syrup, 2 peaches, diced and 1 bunch of fresh parsley, finely chopped and scattered over chicken. Cover the pan, and convection roast at 400 degrees for 2 hours, uncover, and finish baking for 30 minutes. Compote Sundae Cube 2 plums, 2 peaches and 2 nectarines. Place in a pot, halfway cover with water, add an optional cinnamon stick. Bring to a boil and simmer for 15 minutes. Transfer to jar and refrigerate. Serve in mini bowls with a scoop of vanilla ice cream. (Trader Joe's soy vanilla ice cream!)

  • Shabbat Dinner 7.19.2019

    Emerald Riesling Wine Soft onion challah Finely chop 1 onion and 1 red onion, saute for 10 minutes. 2 1/2 cups warm water 4 1/2 tsp yeast 2/3 cup sugar 1 cup oil 2 eggs 2 tsp salt 2/3's of the sauteed onion mixture 8 cups flour Mix dough in mixer, and allow to rise. Shape into Challah loaves. Brush with egg and top with remaining third of sauteed onions. Bake at 350 degrees for 30 minutes. Spicy Garlic Aioli 2 heads of garlic, top sliced off, drizzle with oil and wrap in foil. Bake at 400 degrees for 30 minutes. Squeeze roasted garlic out of the head and blend with: 1 cup mayonnaise 2 tbsp sriracha sauce 1 tbsp coconut aminos (or soy sauce) 1 tbsp lemon juice A sprinkle of salt Roasted Branzino with basil pesto Season branzino fish fillets (skin on) with olive oil, salt and pepper. Bake at 350 degrees for approximately 12 minutes. Pesto: Blend 2 cups basil, 1/4 cup olive oil, 2 cloves garlic, 1 orange- zest and juice, 1 lemon- zest and juice, salt. Spread pesto over roasted branzino and garnish with lemon slices. Sprouts and cabbage salad Spinach Red cabbage Sprouts- any variation Shredded carrots Chopped red pepper Dressing: Blend- 1/4 cup tahini, 2 garlic cloves, 1/2 cup fresh lemon juice, 2 tbsp nutritional yeast, 2 tbsp olive oil, salt and pepper, 2-3 tbsp water to thin. Cucumber Mint Salad Combine about 30 min. before serving: cucumbers- chopped a small red onion- chopped a handful of fresh mint- chopped Season with olive oil, white wine vinegar, salt and pepper. Sous Vide Beef Roast Rub with 2 fresh, minced garlic cloves, salt, pepper, smoked paprika, mustard powder, onion powder. Seal. Sous Vide at 136 degrees for 24 hours. Sear on all sides before serving. Hot Italian Plant-Based Sausage Stir Fry 1 onion cut into bug chunks Hot Italian Beyond plant-based sausage, cut into slices Zucchini, cut into big chunks Mushrooms, halved Yellow, orange and red bell peppers, sliced Start with sauteing the onion in sesame oil in a large hot frying pan, then add sausages, and the rest of the vegetables. Season with salt and pepper, and add a touch of coconut aminos and red wine vinegar. Mashed potatoes with creamed spinach- Thanks Chayale! Steam 1 bag chopped frozen spinach, and drain thoroughly. Add a little oil, a sprinkle of flour, salt, pepper, paprika, garlic powder, onion powder. Serve over fresh mashed potatoes. Chocolate Chia Pudding Pops

  • Shabbat menu 7.12.19

    Pinot Grigio water challah (vegan) with maple glaze Glaze: (works on all challah's, and leaves a nice crunch, and a beautiful sticky sweetness!) 1 1/2 tsp maple syrup 1 1/2 tsp almond or soy milk Mix until combined, and brush over braided and risen challah dough. Roasted Tomatillo and Poblano Salsa Remove paper, and rinse about 10 tomatillos, place on baking sheet. Remove seeds of 2 poblano peppers, and place on baking sheet. (can also use jalapeno- to desired spiciness). Add 5 peeled garlic cloves and add to baking sheet. Pour about 2 tbsp olive oil, and a sprinkle of salt and roast at 450 for 20 min. Place all roasted veggies in food processor- you may discard the remaining juices on the pan. Add 1 bunch of fresh cilantro, juice of 1 lime, a sprinkle of salt and pepper. Blend, and refrigerate until use. blueberry avocado hemp seed salad Layer spinach (or any greens of choice) sliced cucumber cubed avocado approx 6 oz of blueberries a generous sprinkling of hemp seeds (I bought at Trader Joes.) Tahini Dressing: 1/4 cup tahini juice of 1 lemon 2 fresh garlic cloves 1/4-1/2 cup water to desired thickness *add dates or maple syrup to sweeten, optional seared tuna canapes first, slice cucumbers on an angle for the base of the canape. Next, make a simple aioli- I combined mayonnaise, sesame oil, coconut aminos, and sriracha. Spread a small spoonful over the cucumber. Tuna: Season a piece fresh tuna with salt, and cayenne pepper. Heat a frying pan with sesame oil, and very quickly sear the tuna for 1 minute on each side (time definitely depends on thickness, but you want the outside to be seared and the middle to be rare.) Slice the tuna, and place over aioli. Garnish with toasted sesame seeds or everything bagel seasoning. tangy tamarind rice Cook 2 cups brown basmati rice with 4 cups water, for approx 40 minutes or time it says on the package. Once ready, spread onto baking pan or sheet to cool. Sprinkle 1 tbsp of oil, and season with salt, turmeric and coriander. Mix well. Mix 1 tbsp of tamarind paste with 1 tbsp honey and 2 tbsp boiling water. Mix until well combined and mix into rice. *You can definitely skip the tamarind part and just spice the rice. Pickled Red Cabbage Slice 1 red cabbage head, and place in a large mason jar- stuff it since the cabbage will shrink when pickled. Heat 2 cups of rice vinegar in a saucepan with 1 tbsp salt and 1 tbsp sugar. Pour over cabbage, seal and refrigerate. peach balsamic chicken Slice 1 red onion and place at the bottom of the roasting pan. Add chicken legs or thighs in a single layer over onions. Season well with salt and pepper- (I did 12 thighs in 2 9x13 pans). Cover the chicken with 1 cup balsamic vinegar, and 4 chopped peaches. Cover well, and bake at 350 degrees for 3 - 4 hours for the most tender chicken. (I don't uncover at all.) garlic and nutritional yeast roasted broccoli Prep broccoli into florets, toss heavily with olive oil, garlic powder, salt, pepper and nutritional yeast (my fave!) Roast - not crowded- on a baking sheet - at 450 degrees for about 30 minutes, until the edges are beginning to char. watermelon granita So fun and summery!! Fill your food processor or blender full with cubed watermelon, juice of 1 lime, 1/4 cup sugar- optional- and 1 tbsp salt. Blend well. Run the mixture through a strainer to separate, only reserving the liquid watermelon juice. Place it in a 9x13 baking dish and freeze. About 2 hours minimum. Take out of freezer 15 min before serving, and shave into small bowls. Garnish with mint leaf or Tajin chile spice.

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