Photo courtesy of Marcia Selden Catering

Photo courtesy of Marcia Selden Catering

Miso is a flavorful and healthy ingredient that’s easy to cook with – made from fermented soybeans, it’s packed with healthy benefits like amino acids, vitamin B and also aids in digestion. Many people are familiar with miso in soup recipes, but you can use it in salads, to roast veggies and to elevate fish to a whole new level.

Check out these recipes for Miso Marinated Black Cod and Sweet Potatoes Glazed with Miso and Tehina (scroll to next post for recipe).

They’re both perfect for summer—light and full of flavor!

 

Know Your Miso:

There are several types of Miso, here’s a quick breakdown of their flavor profiles:

White Miso (Shiro Miso)~Known as ‘sweet’ or ‘mellow’ miso. It has a milder flavor that can be built on and is adaptable—great for soups and veggies

Yellow Miso (Shinshu Miso)~Has a mild flavor profile and ranges in color from light yellow to light brown. This works well with soups and as a glaze.

Red Miso (Aka Miso)~Saltier than the other varietals. Has a more distinct flavor and is perfect for marinades or glazes and richer soups. It can sometimes overwhelm other ingredients in a dish, so you only need to use a small amount.

Miso Marinated Black Cod

4 servings

Make the marinade 2-3 days ahead of cooking the fish and half the work will be done!

This recipe is courtesy of Marcia Selden Catering, Stamford, CT.

This recipe is pareve (non-dairy)

Ingredients

  • ¼ cup Mirin
  • ¼ cup Sake
  • 4 Tbs. Shiro miso paste
  • 4 Tbs. Sugar
  • 3 Tbs. Diced Garlic
  • 4 Black Cod Filets, about ½ pound each
  • 2 Tbs. Sesame Oil
  • Toasted Sesame Seeds, for garnish
  • Sliced Green Onions, for garnish

Instructions

  1. Place mirin and sake into a small saucepan and bring to a simmer over medium heat to cook off the alcohol.
  2. Simmer for about 2 minutes and add miso and garlic, stir until combined. Stir in the sugar and sesame oil and remove from heat and allow it to cool.
  3. Pat the black cod fillets and dry them with paper towels, slather the fish with the cooled miso marinade and place it in a bowl or pan and cover with plastic wrap. The fish can marinate in the refrigerator for up to eight hours.
  4. When you’re ready to cook the fish, preheat the oven to 400 degrees.
  5. Remove excess miso from the fillets and place the fish skin-side up in a heated, lightly oiled pan and cook for three minutes each side to sear the outside to golden brown.
  6. Transfer to the oven and bake for 5-7 minutes
  7. Garnish with toasted sesame seeds and sliced green onions.
http://kosherlikeme.com/recipes/miso-magic-and-marinated-black-cod

 

 

 

 

Originally Posted in “Miso Magic and Marinated Black Cod
Photo: Liz Rueven

Photo: Liz Rueven

Later this week we’ll have helpful tips on the range of MISO types and when to use which of them where.

While you’re hanging on, here’s a recipe for roasted sweet potatoes with a surprising glaze that is sure to become a regular in your repertoire. Try it on carrots, cauliflower or turnips, too.

Last week, I popped diced bits of sweet potato in the oven as per Marcia Selden Catering‘s recipe. After roasting them, I allowed them to cool and glazed them with this simple mixture. I kinda forgot about them in my refrigerator until the weekend when I layered a couple of spoonsful over some chopped kale salad.

I was totally surprised at how complex and satisfying the flavors are.

While roasting the potatoes brings out their sweetness, the miso deepens the savory nuttiness of the tehina. The undertones in this super simple recipe are more yummy umami than I expected!

Use these as a side dish or a perfectly healthy salad topper.

Can’t say we didn’t warn ya. These are ADDICTIVE!

Roasted Sweet Potatoes with Miso Tehina Glaze

4 servings

Roasted Sweet Potatoes with Miso Tehina Glaze

Roasted sweet potatoes become more interesting with this unexpectedly nutty and slightly salty glaze. The potatoes are great warm or at room temperature. Serve as a side dish or on top of a pile of greens to add interest to your salad.

This recipe is courtesy of Marcia Selden Catering, Stamford, CT

This recipe is pareve (non-dairy) and vegan

Ingredients

  • 2 C. Diced and Peeled Sweet Potatoes
  • 1-2 Tbs. Olive Oil
  • Kosher Salt
  • 3 Tbs. White or Yellow Miso Paste
  • 3 Tbs. Tahina
  • 1 Tbs. Lemon Juice
  • 3/4 C. Water

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place diced sweet potatoes in a single layer on a sheet pan, and drizzle with olive oil and salt.
  3. Roast for 25-30 minutes. Carefully turn halfway through the cooking time to ensure even browning.
  4. While the sweet potatoes roast, combine remaining ingredients to a saucepan and turn heat to medium-low.
  5. Whisk over low heat until smooth. Add a bit more water as needed.
  6. Drizzle potatoes with sauce before serving.

Notes

These glazed sweet potato bites are great as leftovers.

http://kosherlikeme.com/recipes/roasted-sweet-potatoes-with-miso-tehina-glaze

Spiced Sliders

Spiced Sliders

As summer grilling season is in full swing and 4th of July is approaching quickly, we jumped at the opportunity to check out some of Grow and Behold‘s premium ground meats. Anna Hanau, co-owner with husband Naftali, offered us recipes for burgers of all sorts, toppings and condiments perfect for summer get-togethers and plenty of tips on how to make the juiciest burgers sizzle.

While we most often cover vegetarian dishes in restaurant reviews and recipes we offer, summer feels like the right time to share some great new ideas for mixing different types of meats while using ingredients we don’t often turn to.

Grow and Behold raises animals with an extraordinary concern for a healthy ecosystem that includes healthy soil and plants, healthy animals and healthy people. Their pastured meats are raised on small family farms in the Northeast where the strictest standards of kosher, animal welfare, worker treatment and sustainable agriculture are top priority.

Anna and Naftali Hanau

Anna and Naftali Hanau

We trust that every step of the process has been cared for by this young company (founded in 2010) with a visionary young couple we have come to know. If you’re going to eat meat, this is meat worth eating.

Scroll down for recipes and use discount code KosherLikeMe if you chose to order from Grow and Behold. They’ll take $15.00 of your first order of $100 or more if you use it before July 15, 2015.

Here are some great tips Anna shared with us:

Making Patties: Be sure your meat is fully defrosted before handling. Use a light touch, being sure not to overwork or squish the meat. Patties will be dense and tough if you do. Form loose patties without concern for perfectly round or flat shapes. Uneven patties will yield crispy edges. Smaller patties tend to stay together a little better.

Serving Size: 4 oz. patties (four patties per pound of meat) means someone can opt for two and they cook more quickly. 5 oz. patties (three per pound) are best seared over high heat and then moved to a cooler part of the grill to finish cooking. Kabobs will yield about 8 per pound (two oz. each).

Mixing meat with new flavors:

Lighten with veal and glaze with a fruity sauce or dip

Intensify by adding lamb, while balancing with baharat, cumin, cinnamon or mint.

Mix it up by using ground turkey and chicken, especially the dark meat which makes a rich burger without eating red meat. With ground turkey and chicken, add sundried tomatoes, chopped olives, water chestnuts, currants or cranberries to keep the mixture moist.

For more information on how Grow and Behold’s beef, lamb and Rose Veal are raised and pastured click here. Check their website for more ideas on how to use different cuts of meats, chicken and turkey. They have a recipe for every cut they offer!

Beef- Veal Burgers with Balsamic Cherries

Beef- Veal Burgers with Balsamic Cherries

This recipe allows the flavors of the meat to shine. Serve with balsamic cherries or mango salsa.

Recipe by Anna Hanau

This recipe is meat

Ingredients

    Burgers
  • 1lb Ground Pastured Beef
  • 1lb Ground Rose Veal
  • Balsamic Cherries (or Strawberries)
  • 1 cup ripe bing cherries, washed, pitted and roughly chopped
  • 2-3 tablespoons balsamic vinegar
  • 1/2 tsp. salt
  • 1 teaspoon black pepper, or more to taste
  • 1 teaspoon sugar, or more to taste

Instructions

  1. Combine meat gently and form into patties. Grill or pan-fry.
  2. Combine cherries with other ingredients and muddle fruit slightly.
  3. Let sit 20 minutes while you cook the burgers until flavor melds.
http://kosherlikeme.com/recipes/mix-it-up-with-meat-thats-worth-eating

Spiced Sliders with Date Ketchup

Spiced Sliders with Date Ketchup

Recipe adapted from Abigail Street, Bon Appetit (http://www.bonappetit.com/recipe/spiced-sliders-with-date-ketchup)

This recipe is meat.

Ingredients

    Sliders:
  • ½ small red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 pound ground lamb
  • 8 oz. ground beef
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon baharat (spice blend)
  • Date Ketchup:
  • 1 tablespoon olive oil
  • ½ small red onion, finely chopped
  • 1 cup ketchup
  • 1 cup Medjool dates, pitted, chopped
  • ½ cup pale lager
  • 2 tablespoons Plum Vinegar
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil

Instructions

    Make the Date Ketchup:
  1. Heat oil in a small saucepan over medium heat. Cook onion, stirring occasionally, until beginning to brown, 5–8 minutes.
  2. Add ketchup, dates, and beer; bring to a boil, reduce heat, and simmer, stirring occasionally and adding water as needed to prevent burning, until thick and slightly darkened, 20–25 minutes.
  3. Remove pan from heat and stir in vinegar.
  4. Let mixture cool slightly. Purée in a blender, thinning with water if needed, until smooth; season with salt and pepper. Let cool.
  5. Make the Sliders:
  6. Using your hands, gently mix onion, garlic, lamb, beef, parsley, and baharat in a large bowl
  7. season with salt and pepper.
  8. Form scant ¼-cupfuls of lamb mixture into twelve 2”-diameter patties.
  9. Heat oil in a large skillet over medium-high heat.
  10. Place patties in skillet and immediately reduce heat to medium.
  11. Cook about 3 minutes per side for medium-rare.
http://kosherlikeme.com/recipes/mix-it-up-with-meat-thats-worth-eating

Lamb Kabobs with Cumin

Lamb Kabobs with Cumin

Recipe by Rachel Rosen & Naftali Hanau

This recipe is meat.

Ingredients

  • 1 pound Grow and Behold Pastured Ground Beef
  • 1 pound Grow and Behold Pastured Ground Lamb
  • 2 tablespoons ground cumin
  • 1 large egg
  • 3 tablespoons ketchup
  • 1 tablespoon granulated garlic or 2-3 garlic cloves minced
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh cilantro

Instructions

  1. Mix all ingredients together.
  2. Shape into cigars – oblongs shapes about 3” long.
  3. Juice one lemon over meat cigars before grilling.
  4. Heat grill to hot.
  5. Spray grate with grill spray.
  6. Grill cigars until done to your likeness (we recommend medium/rare)

Notes

Kabobs pair perfectly with tehina!

http://kosherlikeme.com/recipes/mix-it-up-with-meat-thats-worth-eating

Photo: Liz Rueven

Photo: Liz Rueven

When The Nosher asked me to create a lentil-free veggie burger for summer BBQ’s I took the challenge on with gusto.

Check out this easy- on- your- tummy Sweet Potato Quinoa vegetarian burger on the Nosher here.

And while you’re there, enjoy the dairy free sides we’ve put together for you so that you can serve it all with more traditional meaty burgers at your next shindig.

Happy grilling!

 

Originally Posted in “Solution: This Veggie Burger
photo: Burning Bush

photo: Burning Bush

In advance of our round-up of favorite summer condiments for Father’s Day, we’d like to whet your whistle with this simple, thirst slacking, Burning Bush infused Burning Passion. Think: mid-week cocktail on the porch, in the park, or oceanside.

Not so hard, right?

Burning Bush, a versatile, kosher and gluten-free hot sauce, is a blend of organic tomato paste, chile peppers, white vinegar and a secret mix of herbs and spices from across three continents. It’s easy to use bottle is thoughtfully designed to cautiously dispense the heat one drop at a time, too.

Very wise.

Watch for our round-up of other favorite condiments on Thursday. We’ll have plenty of suggestions for how to spark your marinades, favorite hummus, grilled summer salads and all manners of simple dishes destined for outdoor dining.

The folks at Burning Bush are so excited about sharing their product with us, they’ve offered our readers a handy 10% discount when purchasing their hot sauce by clicking here . Simply insert code: KOSHERLIKEME for a your 10% discount.

 

Burning Passion

Burning Passion is a spicy blend of sweet and savory that'll leave you with a simmering smile and inner warmth. Warning: dispense drop by drop to control the heat.

Ingredients

  • 3 oz. Morad Passion Fruit Wine
  • 3 oz. Orange Juice
  • 1½ oz. Dark Rum
  • 1-2 tsp. Burning Bush

Instructions

  1. Combine all ingredients in a cocktail shaker with ice and shake vigorously.
  2. Strain into a cocktail glass with crushed ice.
  3. Garnish with an orange peel or wedge.

Notes

Other drinkable Burning ideas:

Alcohol free: Pour 5 oz. OJ, and 3 oz. tropical fruit juice over ice. Drop Burning Bush into glass until the burn feels just right.

Heat up your favorite shot of fine tequila, smokey scotch or dark bourbon with one teaspoon of Burning Bush.

Add Burning Bush to a traditional Mimosa.

Shake a few drops (you decide how much heat) into a classic Bloody Mary or a Bloody mocktail.

Enjoy the heat!

http://kosherlikeme.com/recipes/condiments-in-your-cocktails

Originally Posted in “Condiments in your Cocktails

 

photo: Liz Rueven

photo: Liz Rueven

If you’re lucky enough to live anywhere near a farm that grows strawberries, be sure to venture out to pick your own. When you tire of having sweet, ruby tinged juice staining your fingers, and you can tear yourself away from eating every other berry you bend to pick,  head home to bake these easy and classic strawberry shortcakes.

Thank you, Christy Colasurdo and Tracey Medeiros, for sharing this recipe from their just released cookbook, The Connecticut Farm to Table Cookbook;  150 Home-Grown Recipes from the Nutmeg State, June 2015. This beautifully photographed book is a celebration of the local and seasonal. Although it highlights CT. chefs, the recipes are suitable for all die-hard locavores anywhere. (Note: this cookbook has plenty of vegetarian and kosher friendly recipes within, but it is not a kosher cookbook).

This recipe was contributed by the chef at Barberry Hill Farm, Madison, CT.

 

Photo with permission of the author

Photo with permission of the author

 

 

Strawberry Shortcake

8 servings

Strawberry Shortcake

This recipe comes from Barberry Hill Farm, CT via THE CONNECTICUT FARM TO TABLE COOKBOOK; 150 HOMEGROWN RECIPES FROM THE NUTMEG STATE by Tracey Medeiros and Christy Colasurdo.

"Here’s what you can do with that bumper crop of ripe strawberries you scored at the farm."

This recipe is dairy.

Ingredients

    Biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 cup (1/2 stick, 2 ounces) unsalted butter, cut into pieces, chilled
  • 3/4 cup cold whole milk
  • Strawberries
  • 2 pounds strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 1/2 to 2 cups whipped cream

Instructions

  1. Preheat the oven to 450°F.
  2. To make the biscuits: In a large bowl, sift together the flour, baking powder, and salt.
  3. Using a fork or your fingertips, cut in the butter until the flour mixture resembles crumbs.
  4. Make a well in the center of the flour mixture and slowly pour in the milk.
  5. Stir until the dough just starts to come together. Do not overmix.
  6. Spoon or scoop about 1/4 cup of dough for each biscuit onto ungreased baking sheet.
  7. Press down gently on each biscuit. Bake until golden brown, about 15 minutes.
  8. Toss the strawberries with the sugar and refrigerate 30 minutes before serving.
  9. To serve: Cut the biscuits in half horizontally and spoon the strawberries and their juice over each shortcake bottom.
  10. Top each with whipped cream and then the shortcake top.
  11. Spoon more strawberries over the top and serve immediately.

Notes

Biscuits may be made ahead.

http://kosherlikeme.com/recipes/classic-strawberry-shortcake

 

 

 

Originally Posted in “Classic Strawberry Shortcake
Photo: Liz Rueven

Photo: Liz Rueven

Contributed by Melissa Roberts

Made from buckwheat flour, soba noodles have a strong, nutty flavor and served hot or cold, are a terrific base for a stir fry or salad. A good alternative to wheat pasta if you follow a gluten-free diet, not to mention lower in calories, be aware that many varieties do contain wheat flour.

This isn’t a problem from a culinary perspective; however, if gluten is an issue for you, check the labels carefully. Pure buckwheat noodles have a more intense flavor than their hybrid cousins.

 This soba salad can be served alongside grilled meat or fish, topped with soft tofu or slices of hard boiled egg for a boost of protein. It can also be transformed into a one dish meal, tossed with poached chicken (how to poach chicken tip to follow). A cool suppertime option when the days turn hot and steamy.

Photo: Liz Rueven; Soba undressed

Photo: Liz Rueven; Soba undressed

A final word on the following recipe. We could go on about the health benefits of the miso in the accompanying vinaigrette, and there are many, but this queen of all umami flavors makes up a dressing that will become the workhorse of your condiment shelf. It keeps well when prepared in advance and enlivens anything in need of a flavor boost, especially steamed veggies.

Soba Noodle Salad with Miso Vinaigrette

serves 6

Soba Noodle Salad with Miso Vinaigrette

Soba Noodles are a delicious, nutty base for salads and stir-fry dishes. If following a gluten-free diet, search ingredients for wheat in soba noodles. Buckwheat is a good gluten-free alternative.

This recipe was created by Melissa Roberts.

This recipe is Pareve, vegetarian, vegan and gluten-free (depending on the particular brand of soba noodles).

Ingredients

    For dressing
  • 1 (1 inch) piece fresh peeled ginger
  • 3 tablespoons white miso
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoons toasted sesame oil
  • ½ cup canola oil plus 2 teaspoons for noodles
  • 3 tablespoons warm water
  • For salad
  • 1 ( 8 ounce*) package soba noodles (*Soba packages come in a variety of weights. Use any in the range of 8 to 12 ounces)
  • 6 radishes, thinly sliced, preferably with an adjustable blade slicer
  • ½ lb sugar snap peas, halved on the bias (or skip this step to keep things easier)
  • 4 cups baby spinach (3 oz)
  • 2 tablespoons toasted or black sesame seeds

Instructions

  1. Using a small food processor, finely chop ginger.
  2. Add miso, vinegar, soy sauce, and sesame oil and pulse to combine.
  3. Add ½ cup canola oil and run machine until dressing is emulsified.
  4. Add water, running machine to combine.
  5. At this point, the dressing can be kept chilled in an airtight container for up to 2 weeks.
  6. Add soba noodles to a large (5 to 6 quart) pot of boiling water until al dente (see package directions for time).
  7. Drain in a colander and run noodles under cold running water until cool. Drain completely and toss with remaining canola oil.
  8. Add noodles to a bowl with vegetables. Toss with enough dressing to coat and sprinkle with sesame seeds.

Notes

To make dressing by hand, finely chop ginger and add to a bowl, then whisk in miso, vinegar, soy, and sesame oil. Add canola oil in a stream, whisking until emulsified. Whisk in water.

Salad can be prepared, without dressing, up to 3 hours ahead. Toss with dressing before serving.

http://kosherlikeme.com/recipes/soba-noodle-salad-with-miso-vinaigrette

How to Poach Chicken

4 servings

This basic recipe for simple poached chicken will become a go-to favorite when preparing summer salads like the Soba Noodle Salad with Miso Vinaigrette.

Recipe is courtesy of Melissa Roberts.

This recipe is meat.

Ingredients

  • 4 cups water
  • 1 clove garlic
  • peppercorns
  • 1 tsp. salt
  • 1 bay leaf
  • 3 chicken breasts, skinless and boneless

Instructions

  1. Bring 4 cups water with 1 large clove garlic, a few peppercorns, 1 teaspoon salt, and a bay leaf to a boil over high heat in a medium saucepan.
  2. Add 3 boneless, skinless chicken breasts, and simmer gently, uncovered, for 7 minutes. Remove pan from the heat, cover it, and let stand for 10 minutes.
  3. Remove 1 chicken breast to a plate and cut into the center to make sure the breast is cooked through. If it is, remove the remaining breasts to a plate. If chicken is still underdone, return it to the saucepan, cover, and simmer for 2 minutes more.
  4. Transfer chicken to a clean plate to cool before shredding or slicing.
http://kosherlikeme.com/recipes/soba-noodle-salad-with-miso-vinaigrette

Originally Posted in “Soba Noodle Salad with Miso Vinaigrette

 

photo: Liz Rueven

photo: Liz Rueven

 

Marcia Selden Catering

Spring is officially (and finally) here.  If you’re on the East Coast, the local produce is starting to appear at Farmer’s Markets….Yay! If your eyes are bigger than your stomach and you tend to overbuy produce, you’re not alone.

Here are a few of Marcia Selden Catering’s top tips for storing that delicious spring produce to help keep things fresher longer.

Photo: Liz Rueven

Photo: Liz Rueven

 

Leafy greens should be washed and well dried in a salad spinner.  Then simply roll them in dry paper towels or clean linen dishtowels and store in the refrigerator.

 

Photo: Liz Rueven

Photo: Liz Rueven

Scallions- There’s nothing worse than bringing home a bunch of scallions only to have them turn slimy when you need them most.  The best way to store them is white part down in about 2” of water in a glass or jar in the refrigerator.

 

photo: Liz Rueven

photo: Liz Rueven

Avocados, tomatoes, mangoes, melons, apples, and pears will continue to ripen if left sitting out on a countertop. Once they are ripe, refrigerate. Items like bell peppers, grapes, citrus, and berries need to be refrigerated.

Photo: Liz Rueven

Photo: Liz Rueven

 

When storing bananas on your kitchen counter, be careful not to store them next to other fruits or they will ripen any nearby fruits. Additionally, pull the bunch apart to slow down the ripening process.

 

Photo: Liz Rueven

Photo: Liz Rueven

Fresh herbs do best in a jar on the kitchen counter in a bit of water, ideally, loosely covered with plastic. If you want to store them in the fridge, place washed and dried herbs in a zip-loc bag or plastic container, left slightly open so that the air will circulate.

 

Photo: Liz Rueven

Photo: Liz Rueven

If you buy “bagged” vegetables, like Brussels sprouts, spinach or peppers… poke a few holes in the bag before refrigerating. After all, veggies like to breathe, too.

 

Chards are a wonderful springtime crop and there’s nothing worse than buying a beautiful head of Swiss chard only to have it turn, a day or two later.  The best way to store chard it to refrigerate it unwashed in a plastic bag with a couple holes poked in the bag for air.

photo: Liz Rueven

photo: Liz Rueven

Cucumbers go bad very quickly when they’re kept too cold.  Store them towards the front of your refrigerator so they warm up a bit when you open the fridge.

Celebrate spring with this perfect Spring Sweet Pea Soup!

Sweet Pea Soup

1 gallon

 Sweet Pea Soup

This quintessential spring pea soup is bright green and creamy smooth. It is a favorite of Marcia Selden Catering's clients. Thank you for this recipe, Marcia Selden Catering.

This recipe is dairy.

Ingredients

  • 1 stick butter
  • 1 large Vidalia onion chopped
  • 4 garlic cloves
  • 8 cups vegetable broth
  • 2 potatoes peeled & quartered
  • 3 lbs. fresh peas
  • ½ tsp. cayenne
  • 1 tsp pepper
  • 1 vanilla bean sliced open the long way
  • 3 Tb. tarragon, chopped

Instructions

  1. Cook butter, onion and garlic until translucent.
  2. Add vegetable broth and potatoes.
  3. Bring to a boil and reduce heat. Simmer on low for 15 minutes.
  4. Add peas, cayenne, pepper and vanilla bean.
  5. Continue cooking for 15 minutes.
  6. Remove from heat and add 3 TBSP fresh tarragon.
  7. Remove the vanilla bean.
  8. Puree till smooth.

Notes

This silky smooth soup may be served at room temperature of piping hot.

http://kosherlikeme.com/in-the-kitchen/how-to-store-your-spring-produce-sweet-pea-soup-recipe

Photo: Melinda Strauss

Photo: Melinda Strauss

I’ve decided to avoid breaking the calorie bank as we prepare for Shavuot this weekend. Maybe if I say it out loud and share it with y’all I will stick to my plan.

Since I suspect that some of you may be like-minded eaters as we try to drop those dreaded winter pounds, I’ve reconsidered our tradition of eating dairy kugels and blintzes by re-directing my focus.

No shame in eating pounds of cream cheese and sour cream once in a while but instead, we’ll be eating this lighter salad with local CT cheeses and an easy, no-cook prep (except for hard boiling the eggs).

Photo: Melinda Strauss

Photo: Melinda Strauss

Thank you, Melinda Strauss, of Kitchen Tested, for sharing this recipe.  Be sure to remember this Shaved Zucchini Salad with Honey Lemon Dressing when you run high and dry of ideas for anything zucchini-centric come September.

And if you really think it’s crazy to imagine NOT having kugel or blintzes as we celebrate Shavuot, head on over to Kosher Like Me on facebook where I’ll be sharing some over the top fantastic recipes and links to all sorts of decadence my friends have conjured.

 

Shaved Zucchini Salad with Feta & Goat Cheese

2 servings

Shaved Zucchini Salad with Feta & Goat Cheese

This super easy shaved zucchini salad is a great solution for lightening up a dairy meal. It's perfect as lower cal alternative to heavier Shavuot recipes like blintzes and kugels and will be great in the heat of summer when it only requires 10 minutes ofcooking as you hard boil the eggs.

This recipe was shared by Melinda Strauss, www.kitchentested.com

This recipe is dairy and gluten-free.

Ingredients

    Shaved Zucchini Salad
  • 2 large zucchini
  • ½ cup cherry tomatoes, sliced in half
  • 2 hardboiled eggs, peeled and chopped
  • 2 Tbsp raw sliced almonds
  • 2 Tbsp crumbled feta
  • 2 Tbsp crumbled goat cheese
  • 2 Tbsp fresh mint, thinly sliced
  • fresh cracked black pepper
  • Honey-Lemon Dressing
  • 2 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp honey
  • ¼ tsp dried chili flakes

Instructions

    Shaved Zucchini Salad
  1. Wash the zucchini and slice them thinly with a vegetable peeler.
  2. Place the zucchini slices on two plates then scattered the plates with the sliced cherry tomatoes. I sprinkled on the crumbled feta and goat cheese, the chopped hard-boiled egg, the thinly sliced fresh mint and the raw sliced almonds.
  3. Sprinkle the salad with freshly cracked black pepper.
  4. Honey-Lemon Dressing
  5. Mix together the olive oil, fresh lemon juice, honey and chili flakes in a jar and shake the mixture until the dressing thickens, around 30 seconds.
  6. Lightly drizzle the dressing over the shaved zucchini salad and devour!
http://kosherlikeme.com/recipes/shaved-zucchini-salad-with-feta-goat-cheese

Photo: Sang An

Photo: Sang An

Classic French Toast doesn’t take much to prepare. And we would never knock it as a great starter recipe for young kids wanting to thrill Moms with breakfast in bed on Mother’s Day.

In fact, it never crossed our minds to stray from the basic challah soaked, cinnamon laced, eggy breakfast fave that we all love. Paired with fresh summer strawberries and local maple syrup, we were always happy (we thought) to use up thick slices of delicious challah that were on the path to becoming stale by Monday.

Until we found a completely out of the box recipe for Savory French Toast with Seared Tomatoes and Za’atar Butter in Modern Jewish Cooking; Recipes and Customs for Today’s Kitchen by Leah Koenig.

Koenig’s latest cookbook is an adventure in Jewish cooking, with a respectful nod to our past and a delightful trajectory into a highly creative future.

While she includes lots of traditional favorites, like Cinnamon-Sugar Apple Pancakes (let’s call them irresistible and essential) and plenty more in ten subsequent chapters, the strength of her collection is in re-thinking old favorites and exploring new flavor profiles and ingredients that were not part of her family’s eastern European tradition.

In the breakfast section alone, she pushes beyond the classics with savory new ideas like Shallot, Leek and Ginger Omelet (wait!! freshly grated caramelized ginger in an omelette?!)  and Roasted Garlic Potato Blintzes (way beyond the bland mashed potato filling you may know and love) served with grainy mustard.

For anyone looking for a treasure of newly conceived ideas, treat your Mom or yourself to this highly creative, thought provoking and easy to follow, newly released cookbook.

Modern Jewish Cooking COV

Recipe and photos are from Modern Jewish Cooking; Recipes and customs for Today’s Kitchen, Chronicle Books, 2015. Photos: Sang An.

Note: This cookbook is not marketed as a kosher cookbook but it IS! YAY!

Savory French Toast with Seared Tomatoes and Za'atar Butter

2-3 Servings

From Leah Koenig, Modern Jewish Cooking; Recipes and Customs for Today's Kitchen, Chronicle Books, 2015:

"Here’s a secret: French toast does not always have to be sweet. (My head exploded a little when I realized that.) This decidedly savory take on French toast is fried in a fragrant compound butter packed with the Middle Eastern flavors of za’atar and lemon zest. And instead of maple syrup, it gets topped with seared tomatoes that melt into a delicious pool on top of the bread. Add a tangy punch to your breakfast by using thickly sliced sourdough, or go the decadent route and use challah. Make a double batch of the za’atar butter and use the extra to top veggies or sweet corn, or dress up pasta and baked fish."

This recipe is DAIRY

Ingredients

    FOR THE ZA’ATAR BUTTER
  • 6 TBSP/85 G UNSALTED BUTTER, AT ROOM TEMPERATURE
  • 1/2 TSP KOSHER SALT
  • 1/2 TSP FRESHLY GROUND BLACK PEPPER
  • 1 TBSP ZA’ATAR
  • ZEST OF 1 LEMON
  • 6 EGGS
  • 3/4 CUP/180 ML MILK
  • 1/2 TSP SALT, PLUS MORE FOR SPRINKLING
  • 6 SLICES BREAD, EACH ABOUT 1 IN/2.5 CM THICK
  • 2 RIPE MEDIUM TOMATOES, THINLY SLICED

Instructions

    Make the za’atar butter:
  1. Place the butter in a small bowl and mash with a fork.
  2. Add the salt, pepper, za’atar, and lemon zest and stir until fully combined.
  3. Transfer the za’atar butter to a ramekin or small bowl, cover with plastic wrap, and refrigerate for up to 1 day.
  4. Preheat the oven to 250°F/120°C.
  5. Whisk together the eggs, milk, and salt in a shallow baking dish.
  6. Working in batches, lay the bread in the egg mixture and let stand, turning once, until soaked through, 2 to 3 minutes per side.
  7. Melt about 1 Tbsp of the za’atar butter until foaming in a large skillet set over medium heat. Fry half of the bread, turning once, until golden brown on both sides, 2 to 3 minutes per side.
  8. Transfer to a small baking sheet and place in the warm oven.
  9. Repeat with 1 Tbsp of the za’atar butter and the remaining bread slices.
  10. Raise the heat to medium-high. Add the tomatoes to the skillet and cook, turning once, until softened and beginning to fall apart, 2 to 3 minutes total.
  11. Divide the French toast among plates, and top each serving with a couple of tomato slices, an additional pat of za’atar butter, and a sprinkle of salt to serve.
http://kosherlikeme.com/recipes/savory-french-toast-elevates-moms-day-classic