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  • Shavuot 2019

    Now this is menu perfection!!!! All my favorite foods :) Drink: Cold brew coffee (plus milk and almond milk) Rose and raspberry mimosas> In a drink dispenser: 1 bottle chilled rose to 1 pint of raspberry sorbet. Breakfast croissant: >smashed avocado: Chopped avocado, lemon + lime juice, salt, garlic powder. >egg and cheese: whisk a bunch of eggs, and a spoonful of milk, and handful of cheese. Slice croissant open lengthwise and fill.

  • Shabbat Dinner 5/31/19

    The heat is kicking in, and here comes Shavuot!!! This menu has some "cheesy" versions of food to help get in the spirit! Shabbat Shalom and almost Chag Sameach. Watermelon Cucumber Cooler In a pitcher, assemble 1 cup watermelon cucumber cooler with 2-3 tbsp of vodka. Serve with ice. Basil Challah 1/4 cup fresh chopped basil added into your classic Challah dough. Sweet mustard aioli In a tall jar, using an immersion blender: Add 2 cloves garlic, 1 tsp salt, 2 tbsp lemon juice, 1 tbsp whole grain mustard, 2 tsp dijon mustard, 1 tbsp honey, 2 egg yolks, 1 dash smoked paprika, 1 dash cayenne. Top all with 1 cup olive oil. Place immersion blender on the bottom of the cup, slowly moving up until all oil is incorporated. Grilled pepper salad with tofu "feta" cheese Peppers: Slice mini peppers in half, remove seeds. Season with salt and pepper and roast at 400 degrees for 15 minutes. Tofu "feta" cheese: Press all liquid out of extra firm tofu, by pressing between towels or paper towels for 1 hour. Cut into small cubes- marinate and refrigerate for 2 hours or more. Marinade:1 tbsp miso, 1 tbsp olive oil, 3 tbsp apple cider vinegar, 3 tbsp water, 2 tbsp nutritional yeast, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt. Assemble salad with spinach, grilled peppers, tofu feta. Season with olive oil, fresh lemon juice, salt and pepper. Wild rice arugula salad First cook 1/2 cup of a wild rice blend according to package instructions. Let cool. Chili Roasted Onions>>> Next, thinly slice 2 onions, spread on baking sheet with olive oil, chili powder, salt and pepper. Bake at 400 degrees until edges begin to crisp, about 30 - 40 minutes. Layer arugula, rice and onions, add toasted salted cashews. Dressing: 1/2 cup oil, 1 tsp lemon zest, 1/4 cup lemon juice, 1 tbsp agave, 1 clove garlic, 1 tsp salt. Brown rice noodles + chicken soup Cook up a huge pot of classic chicken soup (water, chicken, carrots, celery, zucchini, onion, butternut squash, sweet potato, salt) A few minutes before serving, drop in some brown rice noodles, let it sit for a few minutes and serve. *Side note, I cooked a massive pot of soup on Wednesday night, it simmered all night and cooled all day. This was a great Thursday night meal. Wholesome, healthy and delicious. Super kid friendly too. Much better than Thursday night pizza :) London broil in mushroom sauce First! Bring meat to room temp before searing. 1-2 hours. Season london broil meat with salt, pepper and dry mustard powder. Sear in hot oil for about 5 minutes per side. Put into a pan and set aside. Add 1 sliced onion and 1 8 oz pack of sliced mushrooms into the meat juices. Saute for 10 minutes, and spoon over the meat. finish off the baking at 350 degrees for 15 minutes. Slice diagonally and serve. Zucchini Tomato Galette Prepare 1 sheet of puff pastry dough on a baking pan. Next, on 1 sheet pan, thinly slice 1 zucchini and toss with olive oil, salt and an Italian or herbes de provence blend and roast at 450 degrees for 12 minutes. On a separate sheet, take 1 pint of cherry tomatoes, toss with oil, salt and Italian or herbes de provence and bake at 450 degrees for about 10 minutes. Poke holes into the dough, and layer the roasted zucchini and tomato over the puff pastry, optional- I added some of the above chili roasted onions, and tuck over the edges into a galette shape. Bake for about 30 minutes at 425 until golden brown. Roasted fennel and beets mini blueberry cheesecake bites Used Toffuti cream cheese. >>SO GOOD<<

  • Shabbat Dinner of 5/17/19

    Please tell me where time flies to? It's been a busy week, and menu writing and brainstorming is always a priority. Have an incredible Shabbat Shalom! -Mushky Passion Fruit Hurricane Combine in a pitcher- 2 cups passion fruit juice, 1/2 cup sugar, 3/4 cup lime juice, 1 cup rum, 2 tbsp grenadine, top with ice. Can garnish with a cherry or with fruit. Spelt Maple and Oat Challah (vegan) 3 cups warm water 2 tsp yeast 1 tbsp salt 1/4 cup maple syrup 3 cups spelt flour 3 cups all purpose or bread flour 1 cup oats proof yeast, mix and knead the rest of the ingredients (adding more flour as needed), let rise 1 hour, shape into loaves in a loaf pan - it doesn't really hold a shape, egg wash and top with oats (and/or sesame seeds, sunflower seeds), let rise again and bake at 400 degrees for approx 25-35 minutes depending on size. Until golden brown. les boulettes de poisson - Merci @Debbie 1 lb ground fish 1/4 cup grated potato 1 bunch fresh parsley, chopped 1 clove fresh garlic salt, pepper, cumin and paprika Form into balls and bake or fry to hold shape (otherwise will fall apart in sauce) Sauce: In a pot, add 2 cans tomato paste with 1/2 cup water, add salt, pepper, chopped fresh cilantro. Cook fish balls for 15- 20 min. in sauce. thyme + tomato and leek confit @thymelyeats In a saucepan or oven safe dish, place cherry tomatoes, sliced leek, garlic cloves, fresh thyme and a sprinkle of salt. Cover with olive oil and cook on your lowest flame for 45 minutes, or in the oven at 350 for 1 hour. Arugula, peach and herb salad Salad: Arugula, cucumber slices, peach slices, 1 avocado sliced. Toss with toasted sesame seeds. Dressing: Blend- 1/4 cup olive oil 1/4 cup lemon juice 1/4 cup fresh cilantro 1/4 cup fresh parsley 1 garlic clove 1 tsp salt 1/2 tsp cumin 1/2 tsp coriander Handmade Matzah balls with caramelized onions served over minestrone soup First caramelize 1 sliced onion. Make Matzah balls: Gently whisk 4 eggs, 1/4 cup oil, 1 tsp salt, 1 tsp baking powder. Mix in the onions and gently mix with 1 cup matzah meal. Don't overmix. Refrigerate batter for 20 min. and bring a pot of salted water to a boil, and drop in the matzah balls, let simmer for 30 minutes. Soup: 1 chopped Onion, 4 fresh garlics, 2 chopped celery stalks, 4 chopped carrots, 1 can diced tomatoes, 1 can beans, 1 tsp Italian seasoning mix or herbes de provence, salt and pepper. Cover with water and cook for 1 hour. Chinese eggplant in garlic sauce Slice 4 Chinese eggplants lengthwise, and chop into chunks. Stir fry in oil on all sides until golden. Add 5 minced garlic cloves, 1 tsp of grated ginger and a light sprinkle of red pepper flakes. Cook for about 1 minute and add 2 tbsp soy sauce, 2 tsp sesame oil, 2 tbsp honey, 1 tbsp apple cider vinegar, and a sprinkle of salt. Keep mixing on the fire for another 1-2 minutes until all comes together. Garnish with scallions. Chicken Spread chicken thighs and legs (skin-on) in a baking pan. Salt evenly with kosher salt. Give a very generous spreading of Dvash Date Nectar all over*. Sprinkle garlic powder, sumac and dehydrated onion flakes (or powder). Cover and bake at 450 degrees for 2 hours. It comes out deeply caramelized and delicious!! *feel free to use honey, maple syrup or agave. pistachio brownie toffee bars

  • Shabbat Menu 5/10/19

    Le menu du jour! YES, we change it up every week. Every. Single. Week. Come to our Shabbat table and it will be a different foodie experience every single time. I have to say, last weeks watermelon dessert board will be hard to top, and it got so much attention on Instagram, it's a real summer keeper. 5/10/19 Strawberry Basil Bourbon Lemonade Place 2 cups of strawberries into blender with 1/4 cup of sugar. Add 1/4 of a cup of water and pulse. Add the puree and 1 3/4 cup of water in a saucepan. Heat until mixture begins to boil. Allow to cool and then strain. In a large pitcher, combine the strawberry syrup, 1 cup bourbon, 1 cup of water, 1/2 cup fresh squeezed lemon juice, a handful of basil leaves, and a splash of bitters. Rye Challah *I searched high and low for rye flour, but couldn't find. So it became . Using your classic challah dough recipe- shape it into loaves. Evenly cover your baking sheet or loaf pan with corn meal. Place the shaped challah on top. Eggwash the dough, and sprinkle well with caraway seeds. Bake at 350 degrees until golden and toasted. Serve warm. Paprika and Cayenne homemade almond butter Roast 3 cups almonds at 350 degrees for 20 minutes, let cool and blend in food processor, until the texture turns creamy. Add up to 1/4 cup of oil to achieve a creaminess- (do not add water, it will clump.) Add 1 tsp smoked paprika and a pinch of cayenne, and salt to taste. *this was delicious, but don't think it's the right fit for challah. It's too thick and rich. Sweet Pepper and Cod Fish In a large pan, fry 2 sliced onions in olive oil. Season the onions with a sprinkle of coriander spice, and cook for 5 min. Add 1 sliced red and 1 yellow pepper and cook for 10 minutes. Add 2 cloves fresh garlic, curry powder spice, and 1 can chopped tomatoes, 2 tbsp sugar, salt and pepper- Cook for 10 minutes. Add 1 pound cod or whitefish into the bottom of the pan, covering with the vegetables, and approx 1 cup of water to cover the fish. Let cook on a very low flame for 10-15 minutes until fish is cooked. Garnish with fresh chopped cilantro, add salt/pepper as needed. Agave and Lime Baby Kale Salad *Make a big jar of this dressing- its yum!! Dressing: Whisk> 1/4 cup olive oil 1/4 cup agave lime zest 1/4 cup lime juice 1 tsp salt Serve over baby kale, chopped tomato, sliced black olives, chopped red onion, chopped cilantro *optional quinoa, and optional anythinggg!!! Tebecha- Libyan Jewish meat dish from my dear Lenor! It was unbelievable. In a large roasting pan, place 1 large chopped onion, 1 can of great northern beans, lots of fresh chopped garlic, and 1 bunch of chopped fresh cilantro. Add minute steak to pan, and spice well with cumin, turmeric, paprika, salt, black pepper and a touch of cinnamon. Mix a spoon of soup mix with 1.5 cups water (to cover the meat halfway). Cover tightly and bake at 350 degrees for approx 4 hours. Upside-down leek pie Thinly slice 6 leeks and saute in a cast iron pan with oil, salt and pepper for about 5 minutes. Add 1/4 cup wine, and a sprinkle of thyme and let it simmer with the leek until the wine cooks out. Turn off the flame, and brush top of leek mixture with 1 tbsp. dijon mustard. Now, completely cover the surface of the leek in the cast iron with a puff pastry sheet, cutting off the excess. Poke holes with a fork and bake at 400 degrees for 35 minutes. Let cool for 5 minutes, and using a large plate, flip the tart, add any leek left behind. Season with salt and cracked pepper. Sesame and grapefruit wilted greens Heat 2 tbsp sesame oil in a pot. Cook 2 teaspoons chopped ginger, stirring until golden brown, about 3 minutes. Add 1 lb. of bok choy quartered, and 1 bag of spinach, and 2 Tbsp. water to pot and toss. Cover with lid and let steam until spinach is just wilted, about 3 minutes. Uncover and let cool. Squeeze excess liquid from bok choy and spinach. Toss greens and ginger with 1/4 cup fresh squeezed grapefruit juice and 2 tbsp soy sauce in a large bowl; season with salt and pepper. Sprinkle sesame seeds over top. Jumbo strawberry and Rhubarb Muffins

  • Shabbat Menu 5/3/19

    Spring is here, Fridays are getting longer, my menus are getting posted later and later... Must be the fever! LA's spring is late in coming though, it's pretty grey and cool- so we have a hearty, warm and homey stew on the menu. Also, the Shabbat following Passover, it is customary to make a "shlisel" challah- a key shaped challah, something my grandmother does, my mother does, and I love to do too. 5/3/2019 Ginger Mint Mojito (pitcher) Simple Syrup: Boil 3/4 cup water, 3/4 cup sugar, and grated fresh ginger. Bring to a boil, remove from heat and add a big handful of mint. Allow to steep in the hot syrup while it cools. In large pitcher- combine ginger mint simple syrup with 2 cups rum, ice, mint sprigs for garnish and top with cold seltzer. Herb + Seed Shlissel Challah Basic challah dough Roll small balls of dough, wet each ball of dough and roll into choice of herbs and seeds- each ball something else: sesame seeds, poppy seeds, chia seeds, zaatar :) chopped parsley or cilantro or dill...... yum. Arrange balls in a key shape or round pan, leaving room for growth. Let rise, and bake. *key shape or with your actual home key for blessings of an abundant livelihood. Sliced garlic and shallot confit Slice lots of garlic Slice a few shallots Add 1 or 2 bay leaves Cook in saucepan on very low for 1 hour. #yum Kale + quinoa salad with crispy wontons Cut frozen wonton squares into strips and fry. Makes for a delicious salad topping. Combine kale or baby kale, cooked quinoa (1 cup quinoa to 2 cups water, on a low simmer for 15 minutes) chopped tomato, crispy wontons. Dressing: Whisk> 1/4 cup olive oil 1/4 cup agave lime zest 1/4 cup lime juice 1 tsp salt Vodka + horseradish + dill cured gravlax *before you start, it needs 3 days in the fridge* 1 side salmon, skin on (2 lbs) 1/3 cup kosher salt (plus more) 3 tbsp. sugar 1 bunch dill, roughly chopped 2 tbsp. vodka 3 tbsp. prepared or fresh grated horseradish Lemon zest In a bowl combine salt, sugar, dill, horseradish and lemon zest. Prepare a few long layers of plastic wrap underneath salmon side. Salt skin side and place down on plastic wrap. Cover the salmon top with mixture. Wrap and seal well- place in dish or pan, and refrigerate with weights above it. After approximately 72 hours, unwrap it and thinly slice. Beef, Mushroom and wine stew *cause its still winter in LA Prepare a slow cooker. Begin with searing a london broil cut of meat on both sides, then place in slow cooker. Fry 2 sliced onions in the meat's juices and add to slow cooker, add 4 cubed potatoes, 4 chopped carrots, 4 garlic cloves- chopped, 8 oz sliced mushrooms. Season with salt, pepper, thyme, 1 cup red wine, and water to cover well. Cook on high for 4 hours. Sweet Balsamic Radishes Take approx 2 lbs of radishes, wash and cut in half (or 1/4 if big) Combine 1 tbsp maple syrup, 1 tbsp balsamic vinegar, 1 tbsp oil, salt and pepper. Toss this mixture over radishes and cook for 20 min at 450 degrees. *the real way to do it :) Yucca fries + sriracha mayo Cook peeled yucca in boiling, salted water for 30 minutes. Cut into fries and fry for 3 minutes per side. Season with salt. Serve with sriracha + mayo + cilantro + garlic sauce. Watermelon and Chocolate Board Inspired by: #abeauty Watermelon wedges, watermelon cubes, fresh berries, chocolate bark, chocolate covered nuts, cashews, and coconut or plantain chips. #cocktail #menu #challah #confit #salad

  • Seder Menu 2019 #Passover

    Pesach is my favorite holiday, my birthday falls out just before- and I love everything about it. Except maybe the food limitations, but this leaves for so much creativity! Also, so healthy, since we use NOTHING or almost nothing :) processed. Enjoy MaMenu's menu, and if you need a Seder in the NELA area, hit me up! Jicama + mango slaw Peel 1 large jicama- either julienne, cut into matchsticks or shred in food processor 1 red onion- chopped 4 persian cucumbers-  either chopped, julienne, cut into matchsticks or shred in food processor 1 mango, peeled and chopped in cubes or matchsticks. Combine and season with olive oil, lots of lime juice, and salt. *note: jicama when shredded, can be used as a cabbage style base for a salad. avocado and butternut squash salad with red onion vinaigrette lettuce cubed avocado cubed and roasted butternut squash (400 degrees, 30-40 minutes) Red onion vinaigrette: 1/2 cup oil 1/4 cup lemon juice 1 tbsp sugar 1 tsp salt 1 small red onion Blend in food processor. citrus roasted corvina fish 1 corvina fillet (can easily work with salmon, trout, etc) kosher salt citrus- sliced: your choice of orange, blood orange, lemon or lime 1 cup sweet or semi dry white wine Salt fish with kosher salt. Arrange a patterned layer of citrus slices on the bottom of the pan, place fish over it. Arrange more slices on top of fish, fully covering it. Drizzle 1 cup sweet or semi dry white wine over and around fish. Bake at 350 degrees for 10-12 minutes, finish off the baking under the broiler for 1-2 minutes for beautiful color. *for salmon, bake at 450 degrees for 15 min. - thank you C. K. celery root soup with carrot crisps 2 large onions, chopped 1/4 cup olive oil 2 medium celery roots, peeled and cubed 8 cups vegetable stock*, chicken stock or water Salt Saute onions in oil for 8 minutes, add celery root and cover with stock, cook for 1 hour. Blend with immersion blender. *I will be using a veg stock- separately cooking up a huge pot of water with carrots, zucchini, sweet potato, salt and a few onions. Carrot crisps Peel a few carrots, then using the peeler- peel down the carrot into strips. Fry these strips in oil and serve over the soup. sweet potato boats *veg option Pierce sweet potatoes with a fork and bake at 400 degrees for 1 hour. Let cool, slice in half. Load with any vegetable mixture- I will use the above jicama and cucumber slaw. Wine braised London Broil Marinate meat with olive oil, red wine, lemon juice, orange juice and salt. Marinate for min. 1 hour to overnight. Bring to room temp before broiling or grilling. Preheat broiler- and broil for about 5 minutes per side- depending on size and doneness. Medium rare is best. Let cool and slice. Rewarm with cooking juices. *You can also bake at 350 for a few hours, making sure it doesn't dry out by having plenty of wine, water or stock in the pan. *brisket or roast: cover with lots of onions, chopped tomatoes, pour wine over all, and a generous sprinkling of salt. Bake at 200 for a loooong time (overnight?) or 350 degrees 1 hour/pound. parsnip mash Prepare 2 lbs. parsnips, peeled and sliced, bring to a boil in salted water, cover and cook for 15 minutes. Uncover and cook for another 5-10 until some liquid cooks out. Drain reserving the cooking liquid. Add 1/4 cup oil, and blend until smooth, adding cooking water to reach smooth consistency. Season with salt to taste. I placed the mash in a large ziplock bag, kept it warm over the sternos at the seder- or you can keep warm in hot water. I snipped the corner of the bag when serving, and scooped a small mound onto each plate. Roasted Yuca + Beets Yuca Peel and thinly slice yuca root. Season with olive oil and salt. Bake evenly as one layer at 450 degrees for 20 min, flip them over and bake for another 5-10 minutes. Beets Peel and thinly slice beets. Roast at 450 degrees with olive oil and salt for 15- 20 minutes. Combine and serve together. Nut and Lemon Pie Crust: 1 cup ground almonds 1/3 cup oil 3/4 cup sugar 1 egg yolk Mix and press into 9" round pan, bake at 350 degrees for 10 minutes. Lemon Mixture: 6 eggs whites 1/2 cup sugar Beat, until very creamy white and fluffy 1/2 cup oil 6 egg yolks 1/3 cup lemon juice Whisk above 3 ingredients together in a separate bowl. Slowly pour into egg white mixture with machine on. Pour lemon mixture onto nut crust and freeze. Pavlova + pineapple curd Meringue: 8 egg whites 2 cups sugar beat until stiff peaks form (hold over your head and they won't fall out trick :)) Spread onto 2 sheet pans, spooning on to make 2 9" circles. (you can also make mini personal pies) Bake at 275 degrees for 75 minutes, then turn off oven and leave in for 1 hour. (these can be made way in advance, store airtight at room temp) Pineapple Curd 2 cups fresh pineapple puree (well blended in food processor, strain out as much liquid as possible) 2/3 cups sugar 6 egg yolks pinch of salt Whisk together, place in saucepan and turn to medium heat, whisk constantly so it does not burn. Cook until mixture thicken. I will update the timing, as not sure how long it may take. Spread pineapple curd over pavlova and top with fresh fruit (mango, kiwi, pineapple chunks or whatever fruit you have handy) **PSA I follow my family and Chabad's Passover food customs. I only use fruits and vegetables that have a peel (as a protective barrier to anything Chametz that may have come near it). I also use almost nothing processed. (There are a few exceptions 😉) Therefore no spices other than salt. Please adjust and adapt according to your customs. #seder #passover #pesach #menu

  • Shabbat Menu 4/5/2019

    So, MaMenu ate her way through Israel last week. This week's menu is 100% Israel inspired. Pomegranate hibiscus spiked ice tea 1/2 cup pomegranate hibiscus mixture from the Shuk 3-4 cups cold water 1/2 cup vodka Allow to steep in pitcher, add ice and serve chilled. Thyme infused Focaccia sticks (as challah) 1 cup warm water 1 1/2 tsp yeast 3 tbsp sugar 3 tbsp oil 1 tsp salt 3 cups flour Topping: 1/3 cup olive oil, 1 tbsp chopped fresh thyme. (or Rosemary) Kosher salt or maldon salt Dissolve yeast with sugar and warm water, add remaining ingredients and knead dough. Rise for 1 hour. Roll into flat rectangle shape, and cut into sticks, allow to rise for an additional 20 min. Heat oven to 400 degrees. Brush tops with oil+thyme mix, sprinkle kosher or maldon salt and bake for 15 to 20 min. Creamy Tomato Caper Dip Blend 3 large tomatoes, 1 tbsp capers, 1/4 cup chopped onion, 2 garlic cloves, salt and pepper- blend in food processor and slowly add 1/2 cup olive oil Bok choy and mango salad with miso tahini dressing Chopped mango chopped baby bok choy chopped red onion toasted almonds (or cashews...) Dressing: 1/4 cup raw tahini 2 tbsp miso 1 tbsp maple syrup 1/4 cup water salt + pepper Blend (add water to reach desired consistency, the tahini thickens it) Lemon Dill Trout @saralef Juice 2 lemons, and spread over trout fish fillet, sprinkle salt evenly and let sit for 20 min, then drain the extra lemon. Chop fresh dill and cover fish with it. Bake at 400 degrees 10-12 min. cabbage zucchini soup In a soup pot, saute 2 cubed onions. Add 1 head green cabbage thinly sliced, and 4-6 cubed zucchinis. Saute for about 5 more minutes, cover to the top with water. Season with 2 tbsp salt and freshly ground black pepper (makes all the difference in the flavor here!!) Cook for 45 min. Optional garnish: Pita Chips Cut pita into triangles, drizzle with olive oil and spice to your liking. I used herbes de provence, bake at 400 for a few minutes until toasted. Sumac pan-fried chicken thighs Sprinkle chicken thighs with sumac spice, salt and pepper. Sear in large pan, skin side down for about 8 min, until beginning to crisp. Turn thighs over, add 1 cup water, 1/2 cup red or white dry wine. Let it cook out on low for 40 min. Add more water if needed. Rice with almond zaatar crunch Cook 1.5 cups brown basmati rice in water. Top with zaatar almond crunch>> 1 cup slivered almonds 1/4 cup zaatar 2 tbsp minced onion 1 tsp oil Mix well and serve over rice Asparagus with roasted grape tomatoes Chocolate tahini frosted chocolate cake Hersheys Chocolate Cake with chocolate tahini spread from the Shuk :) and a dusting of confectioners sugar.

  • Royal Purim Feast Menu 2019

    Purim Menu for the books. Happy Purim! Appetizer : wine-braised mushroom hamentash puff with chive aioli hamentash puff: puff pastry sheet, cut into triangles mushrooms: slice 8 oz button or crimini mushrooms, saute in oil for 4 minutes, and a 1/4 cup dry white wine. Cook for 10-15 minutes until wine cooks out. Season with salt. chive aioli: in a hand blender cup or food processor combine: 1 egg yolk, 1 garlic clove, 1 tbsp lemon juice. Slowly drizzle in 1/2 cup oil until it thickens. Add a large handful of chopped chives, and season with salt and pepper. Layer the 3 components, for a magical and delicious appetizer. Smoked Salt House Pretzel Knots + Cayenne Spiked Old Style Mustard Sauce 1 1/2 cups warm water 1 tablespoon sugar 2 teaspoons kosher salt 2 1/4 tsp yeast 4 - 4 1/2 cups flour 3 tbsp oil 2 tablespoons Italian Seasoning or herbes de provence Mix and form a soft dough. Shape into pretzel knots, drop into water mixture: 10 cups water 2/3 cup baking soda Brush boiled pretzels with 1 large egg yolk beaten with 1 tablespoon water, sprinkle with mixture of Pretzel salt + smoked maldon sea salt. Bake at 400 degrees for 8-10 minutes. Cayenne Mustard Sauce: Combine>> 1/2 cup old fashioned mustard 2 tbsp rice vinegar 2 garlic cloves 2 tbsp lemon juice 1 tbsp honey 1/2 tsp cayenne pepper (or more) Salad: Baby kale + roasted fennel + spiced chickpea salad with rosemary tahini vinaigrette Spiced Fennel Roast 2 fennel bulbs, sliced into sticks, with olive oil, salt and cayenne pepper. Cook at 400 degrees for 40 min - 1 hour. Spiced Chickpeas- 2 cans chickpeas + olive oil, cumin, paprika, smoked paprika, salt, and black pepper. 400 for 1 hour, mixing 2-3 times throughout, rosemary tahini vinaigrette Blend: 5 dates, pitted 2 cloves garlic 1 tsp Dijon mustard 2 tbsp. tahini 2 tbsp. apple cider vinegar 1 tbsp. olive oil 1 tbsp. fresh rosemary, chopped well 1 tsp salt Boiling water soup: shiitake + spinach + soba noodle soup Remove stem, and thinly slice 1 lb. shiitake mushrooms. Place in soup pot. Saute with olive oil, a sprinkle of kosher salt and cook for 5 minutes. Add 1 tbsp minced ginger, 2 minced garlic cloves and 5 scallions, sliced. Add water to top of the pot and bring to a simmer. Remove 1/2 cup of soup water and add 1/4 cup of miso and mix with hot water until it dissolves, return to pot. Simmer for another 20 minutes. Closest to serving finish off the soup: Add 1 tbsp soy sauce, 1 tbsp rice vinegar. 4 cups of spinach, pile them up and slice to smaller bites- add to soup add 1 pack of soba noodles, stir well and serve. >garnish optional: a drizzle of sesame oil and red pepper flakes. entree: honey + red wine brisket with caramelized shallots, served with nutritional yeast + crispy garlic haricots verts, + dill pickle zucchini chips Brisket: Season brisket with salt and pepper all around. Sear brisket in a large frying pan or pot on all sides, until nicely browned. This seals the flavor in. Spread honey evenly all around, place in baking pan, and pour dry red wine all around. Cover well and bake at 350 degrees for 1 hour/lb. Mine was approx 3 lbs, so bake for 3 hours. Fry shallots or red onions until deeply caramelized to serve over brisket. Slice and let sit in juices, warm before serving and plate with shallots on top. nutritional yeast + crispy garlic haricots verts Steam or boil haricots verts. Drain and season well with salt, nutritional yeast and minced garlic, or thinly sliced and fried fresh garlic. dill pickle zucchini chips (inspired by Euphoria Nutrition) 2 medium zucchinis, thinly and evenly sliced with mandolin 1 tbsp vinegar 1 tbsp olive oil 1 tbsp fresh dill, chopped 1/4 tsp garlic powder Pinch of salt Bake at 200 degrees for 2.5 - 3 hours *veg: Chili garlic eggplant with soy and sesame sauce dessert: raspberry tiramisu hamentashen + Moroccan mint green tea Store bought raspberry hamentashen tiramisu: 2 8 oz whip creams, whipped in mixer. Once whipped and peaks form, add 14 oz lady fingers (machine with break them down while mixing) and 1 tbsp dissolved coffee in hot water. Pipe over hamentashen. Dust with cocoa powder. #purim #holiday

  • Shabbat Menu 3/8/2019

    This menu came out to be pretty minimalist, and yum. There's buckwheat on the menu, what I fondly call- Kasha, one of my favorites. Let's see how it does in a soup. I also really love eggplant, in all shapes or form. The Armenian roasted vegetables have a magnificent array of veggies I'm looking forward to. That apple sponge cake has rum in it and is so simplistic, moist and so tasty. Lime matcha cocktail 1.5 oz vodka 1.5 oz apple juice 1 oz lime 1/4 oz simple syrup 1/2 oz matcha powder Mix well and serve with ice Parsley and green onion challah Finely chop parsley and green onions. Egg wash challah, bake, and remove 10 minutes before its ready and generously top with parsley and green onion mixture. Chile and cucumber slaw Shred cucumbers, shred radishes, shred red onions and shred red chile pepper. Mix with a large spoon of mayo, lemon juice, salt, pepper, and fresh herbs such as cilantro and/or dill. Roasted fish with citrus 1- line baking sheet with parchment paper, and place sliced lemon, lime and blood orange. 2-Place fish on top (either whole or in fillet). I used red Trout, will be great on salmon or any white fleshed fish. 3-Glaze fish with a honey and soy sauce combination, and season with salt and pepper. 4- Add a few slices of citrus above fish and bake at 450 degrees for 10-15 minutes (depending on fish size) and finish by broiling for 1 or 2 minutes until the citrus begins to brown. Delicata squash salad with pomegranate seeds Slice (peels on) and remove seeds, and roast with oil and salt, at 425 for about 30 minutes. Layer arugula leaves, pomegranate seeds, roasted delicatas, and top with pistachios. Dressing: 1/4 cup olive oil + 1 tsp agave + 2 tbsp apple cider vinegar + salt + pepper Mushroom + Buckwheat Soup Saute leek, celery, and carrots in soup pot. Add mushrooms - use any variety- crimini, baby bella, shiitake or oyster. Mix it up! Add 1 cup buckwheat, cover with 8 cups water. Let simmer for 20 min. Grilled Eggplant Rolls Slice 3 eggplants lengthwise. Brush a griddle pan with oil, grill on both sides. place a red pepper stick on the end  of the eggplant, make a quick mayo + garlic sauce, spread sauce on top of eggplant, add fresh dill sprigs. Roll it up. Armenian Roasted Vegetables thick cabbage wedges, carrot chunks, zucchini chunks, celery slices, onion thickly sliced, cauliflower florets, and red pepper chunks. Cover with olive oil, salt and pepper and roast at 400 degrees for 45 min. Mojo sauce minute steak Mojo sauce: 8 cloves of garlic, minced, 1/3 cup orange juice, 1/3 cup lime juice, 1/3 cup olive oil, 1 tsp cumin, salt + pepper. Marinate minute steaks in mojo sauce, and bake uncovered at 350 degrees. Apple Sponge cake

  • Upsherin- 3rd Birthday Party 2/24/2019

    We celebrated our Leibel's Upsherin, his third birthday and ceremonial hair cutting. The party was magnificent, it all came together so nicely. This post has all the details down, good for any event or party. Good luck! -Mushky Tables: Navy rectangle tablecloths- Washes beautifully, doesn't crease. Centerpieces: Baseball card holder (or table #, menu holder or photo holder) Brown paper bags- printed on (tape to printer paper) and folded down- Giant bags of peanuts to fill Sweet + salty popcorn to fill Eucalyptus on tables Decor Lightbox sign - Big blue chair Stained bookshelf- on it Alef Bet Blocks- 3 photo frames+ pictures Scissors for haircutting - Baseballs, bat and glove Ball- Bat - Children's books, chitas toys Mason jar of little trains Toy Guitar Wooden coffee table with giant wrapped pushka (local dollar store), pennies and yarmulkas Drinks: Water and milk jugs sitting in ice- Beverage tub with ice Tub for glass cokes, glass seltzers and the water jugs Apple juice in drink dispenser Cold Brew Coffee White Russian: Cold brew Patron Ice Almond milk Mimosa OJ White wine Disposables Baseball Cups - Extra white cups- Red and White Striped Straws- Baseball Plates- Extra white plates- 100 Wood Compostable Forks- Baseball Napkins- Chalkboard sign for food names - Chalk markers- Food: Mini Pancake skewers + fruit + maple syrup 100 Wood Paddle Skewers Platters 1: Ziti pasta noodles, mixed with sour cream, oil and salt (served cold) 2: Candied beet salad - 3: Quinoa salad with cilantro dressing - spinach , cherry tomato, cooked quinoa, almonds Dressing from soba arugula recipe> Mini sliders on wooden paddle 1: Sauce and cheese 2: spinach + basil pesto with cheese 3: (vegan) tomato, arugula, shiitake bacon (YUM) Shak-Tata Free standing muffin cups - A version of shakshuka and frittata Waffle Bar: I had someone man it, and made fresh waffles as needed. The smell it added to the space was fabulous. Waffles iron - Wide popsicle sticks + stamped: Alphabet Stamps - Ink- Popsicle sticks - Chocolate sauce dip (melted chocolate chips with richs whip) and sprinkles Dessert: Homemade chocolate chip cookies Cinnamon espresso cookie thins Birthday cake Double Chocolate shots and wooden spoons Shot Cups- Mini wooden spoons- Alphabet Stamps - Ink- Games: Giant connect 4 game Jenga Tick tac toe via - sign up with my link to save $20 All design by: Aryeh Perlstein Photo and Video by: Jonathan Stein Films #birthday #3 #upsherin #party

  • Shabbat Dinner 2/22/2019

    Birthday Shabbat is here! Babe is officially 3, and we are celebrating! This is the pre-game Shabbat menu, and Sunday's Upsherin party promises to be a real MaMenu and NELA Chabad production! Blueberry Mint Spritzer 1 cup blueberries 1 cup vodka 1/2 cup lime juice 3/4 cups blueberry simple syrup Club soda Mint leaves Simple syrup- 1 cup water, 1 cup sugar, 1/2 cup blueberries and a handful of mint leaves. Cook together for 15 minutes, and allow to cool, and strain. Super Seed Challah Classic challah with added (into the dough) flax seeds, oats, sunflower seeds, pumpkin seeds, sesame and black sesame seeds. Egg wash, and generously top with the above as well. (Whole wheat flour with the above combination is delicious too.) Bok Choy and Sweet Chili Tempeh Salad Bok choy, chopped 1 pack tempeh, chopped into bite size pieces Make sweet chili sauce: 2 cloves garlic, 1 tbsp sesame oil, 2 tbsp soy sauce, 1/4 cup orange juice, 2 tbsp honey, 1 tbsp chili garlic sauce (or use a prepared sweet chili sauce instead of the orange juice, honey and chili garlic). Begin by sauteing the tempeh in oil, until toasted on both sides. Add sauce to pan and cook for a few minutes until it cooks out. Serve over bok choy. Parsley + Cashew Spread loved last weeks so much, adding parsley 2 large handfuls of parsley 1.5 cups raw cashews- soak for 40 min. to soften 1 head of roasted garlic- trim top, drizzle oil, wrap in foil, 30 min. on 400 degrees. 6 tbsp lemon juice 1 tsp salt Blend. Add some oil to reach desired creaminess. Glazed Salmon and Alfalfa Slaw Season salmon with salt and pepper. Place on a pan. Mix together a large spoonful of whole grain mustard (love this stuff), a drop of olive oil, and some dry chives or dry parsley. Spread evenly over salmon. Bake at 400 degrees for 8 minutes, and finish off the baking by placing the salmon under the broiler and the top is brown. Slaw: Mix shredded red and green cabbage, season with sesame or olive oil, lime juice and salt. Layer slaw at the bottom of the dish, top with salmon, and finish off with a beautiful layer of alfalfa sprouts. Creamy broccoli and red lentil soup saute 1 onion, add 3 chopped garlic cloves. Add 3 broccoli heads cut into florets and 1 cup of red lentils. Add 1-2 tbsp salt and a sprinkle of pepper. Cover with about 8 cups of water and cook for 1 hour. Blend and serve with almonds and scallions as garnish. Smoked Sous Vide Brisket 155 degrees for 32 hours. Season heavily with smoked maldon sea salt, and fresh cracked pepper. Seal and sous vide. Mini roasted peppers with nutritional yeast Slice mini peppers in half lengthwise. Season with olive oil, salt, pepper, garlic powder, oregano and nutritional yeast. Roast at 500 degrees for 15 minutes. Steamed rice with oyster mushroom ragout Chocolate orange espresso thins + tea

  • Shabbat Menu 2/8/2019

    Margarita Per cup 1.5 oz tequila 2 oz lime juice 1 oz orange juice 0.5 oz agave Mix and add ice. Bolillo Challah Rolls Traditional Mexican savory rolls, almost like mini baguettes Garlic Cashew spread 1.5 cups raw cashews- soak for 20 min. to soften 1 head of roasted garlic- trim top, drizzle oil, wrap in foil, 30 min. on 400 degrees. 6 tbsp lemon juice 1 tsp salt Blend. kohlrabi slaw 4 kohlrabi bulbs- cut into matchsticks or shredded in food processor 1 head red cabbage- sliced or shredded 1 carrot- shredded chopped scallion Dressing: 1/2 cup oil 1 tbsp maple syrup or honey 2 tbsp rice vinegar 1 tbsp dijon mustard salt and pepper Kani and mango bowls Blend 1 pack of kani with a scoop of mayo. Layer in personal bowls per person, cubed mango, cucumber and avocado, squeeze lime juice over it, and sprinkle with salt, top with kani mixture, top with sesame seeds or toasted + spiced panko crumbs. Zucchini noodles with basil sauce Julienne or spiralize 4 zucchinis, mix in sliced cherry tomatoes. Dressing: Blend 1 bunch fresh basil, 1 avocado, 2 cloves garlic, 1/2 cup olive oil, 2 tbsp lemon juice, salt Creamy turnip soup with chickpea croutons Place in pot: 8 cups water, 3 potatoes peeled and chopped, 2 garlic cloves, 4 turnips chopped, 1 large onion chopped, 1 tbsp salt, 1 tsp pepper, Cook together for 1 hour and blend until smooth. Chickpea croutons- roast canned chickpeas with oil, salt, pepper, cumin, paprika. Roast at 425 for 25 minutes. Drop a few over the soup when ready to serve. Smoked Salt Sous Vide London broil. Season with Maldon smoked salt, smoked paprika, paprika and pepper. Seal and sous vide at 132 degrees for 12 - 24 hours. Kartofl knishes Load mashed potato mixture into puff pastry squares, tuck the corners underneath to form a round Knish shape. Bake at 375 for 30 minutes, serve warm. Healthy Rum Balls + Tea

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