Moroccan Spiced Turkey

moroccan-spiced-turkey

Serves 8
One 12-pound turkey, patted dry
Kosher salt
Pepper
1 lemon, quartered
4 sage sprigs, plus 1 1/2 teaspoons finely chopped sage leaves
1 head of garlic, halved crosswise
1/3 cup fresh grapefruit juice
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons ras el hanout (spice blend available at national markets)
Homemade Chutney or Store bought Chutney or onion jam, for serving

Put the turkey on the rack of a roasting pan. Season the turkey cavity with salt and pepper and stuff the lemon quarters and sage sprigs inside. Season the turkey all over with salt and pepper and let stand at room temperature for about 1 hour.
Meanwhile, preheat the oven to 400°. Wrap the garlic in foil and roast for 1 hour, until very tender. Let cool completely, then squeeze the cloves into a medium bowl. Whisk in the citrus juices along with the ras el hanout and chopped sage.
Brush the turkey all over with the citrus-garlic mixture. Roast in the lower third of the oven for 30 minutes, then baste with the citrus-garlic mixture. Reduce the oven temperature to 325° and continue to roast, basting every 30 minutes, for 2 hours and 15 minutes longer, until an instant-read thermometer inserted in an inner thigh registers 165°. Transfer the turkey to a board; let rest for at least 30 minutes or up to 1 hour. Carve the turkey, drizzle with any pan juices and serve with chutney.

Creamy Parsnip Soup with Pear and Walnuts

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Serves 8

SOUP
2 tablespoons extra-virgin olive oil
1-3/4 pounds parsnips, peeled and chopped (6 cups)
3/4 pound potatoes, peeled and chopped (2 cups)
4 garlic cloves, chopped
4 teaspoons garam masala (spice blend available at national supermarkets)
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon kosher salt, plus more for seasoning
4 cups water
3 cups chicken stock or low-sodium chicken broth
1-1/2 cups pareve cream or soymilk or non-dairy milk
1 tablespoon fresh lemon juice
Pepper

TOPPING
1 teaspoon extra-virgin olive oil
1/2 cup walnuts, chopped
1 garlic clove, minced
1 tablespoon fresh lemon juice
1/2 tablespoon walnut oil
1 small Bosc or d’Anjou pear, finely chopped
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
Kosher salt
Pepper

For the soup: In a large saucepan, heat the olive oil. Add the parsnips, potatoes and garlic and cook over moderate heat, stirring, until lightly golden, 5 minutes. Stir in the garam masala, cumin, turmeric and 1 teaspoon of salt. Cook, stirring, until fragrant, 2 minutes. Add the water, chicken stock and pareve cream. Bring to a simmer; cook until the vegetables are soft, 25 minutes.

With an immersion blender, puree the soup in a until very smooth. Add the lemon juice. Season with salt and pepper.
For the topping: In a medium skillet, heat the olive oil. Add the walnuts and cook over moderately low heat, stirring, until golden, 3 minutes. Remove from the heat and stir in the garlic and lemon juice. Scrape the mixture into a small bowl and toss with the walnut oil. Cool to room temperature, then stir in the pear, parsley and tarragon; season with salt and pepper. Serve the soup sprinkled with the topping.
The soup can be refrigerated for 3 days and reheated gently before serving.

Sweet-And-Spicy Mixed Nuts

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SERVINGS: 8
1 cup blanched almonds
1 cup pecans
1 cup walnuts
¼ cup shelled raw pumpkin seeds (pepitas)
⅓ cup pure maple syrup
2 tablespoons olive oil
2 tablespoons rosemary leaves
2 teaspoons crushed red pepper flakes
1 teaspoon hot smoked Spanish paprika
1 teaspoon kosher salt

Preheat oven to 350°. Toss almonds, pecans, walnuts, pumpkin seeds, maple syrup, oil, rosemary, red pepper flakes, paprika, and salt in a medium bowl to evenly coat nuts. Transfer to a rimmed baking sheet or a large cast-iron pan and roast, tossing occasionally, until nuts are toasted and maple syrup caramelizes, 20–25 minutes.

Transfer to a sheet of parchment and spread out in an even layer, breaking up to prevent clusters from forming. Let cool.

Do Ahead: Nuts can be candied 2 days ahead. Store airtight at room temperature.

Nutty Chocolate Toffee Bark

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SERVINGS: 8
Nonstick vegetable oil spray
½ cup (1 stick) unsalted butter or margarine
¾ cup granulated sugar
½ cup (packed) light brown sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
¼ teaspoon baking soda
4 ounces bittersweet chocolate, melted
½ cup unsalted, roasted nuts (such as almonds, pecans, and/or pistachios), chopped
¼ cup seeds (such as flax, sesame, and/or sunflower)
½ teaspoon flaky sea salt
Special Equipment
A candy thermometer

Lightly coat a large rimmed baking sheet with nonstick spray. Combine butter, granulated and brown sugars, kosher salt, and 2 Tbsp. water in a large heavy saucepan fitted with candy thermometer. Cook over medium-high heat, swirling pan occasionally, until thermometer registers 300° (toffee should be a deep golden brown), 7–9 minutes.

Remove toffee from heat and carefully stir in vanilla. Sprinkle baking soda evenly over surface and stir just until incorporated (be careful not to overmix). Quickly scrape mixture onto prepared baking sheet and tilt from side to side to spread mixture slightly; let cool 10 minutes.

Drizzle chocolate over toffee and spread evenly with an offset spatula or large metal spoon. Scatter nuts and seeds over top, then sprinkle with sea salt. Let sit until chocolate is firm, at least 2 hours. Break into large shards.

Do Ahead: Toffee can be made 3 days ahead. Store airtight at room temperature.

Lamb and Apricot Tagine with Almond Couscous

Serves 8

Tagine
2 pounds tomatoes
2 tablespoons extra-virgin olive oil
5 pounds lamb shanks or lamb stew meat, cut in half crosswise
Kosher salt
Pepper
1 large onion, finely chopped
2 carrots, finely chopped
6 garlic cloves, finely chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
Two 3-inch cinnamon sticks
2 cups dry red wine
4 cups chicken stock
1/2 cup chopped parsley
1/2 cup chopped cilantro, plus leaves for garnish
3/4 pound dried apricots
1/4 cup honey
One 19-ounce can chickpeas, drained

Couscous
2 cups couscous
4 cups chicken stock or low-sodium broth
Kosher salt
Pepper
2/3 cup chopped roasted almonds
2 tablespoons chopped parsley

For the tagine: Score an X on the bottom of each tomato. In a large pot of boiling water, blanch the tomatoes just until the skins shrivel, about 30 seconds. Remove the tomatoes and let cool slightly, then peel and finely chop.

In a large dutch oven, heat the olive oil. Season the lamb shanks with salt and pepper and cook over moderately high heat, turning, until golden brown all over, about 5 minutes. Transfer the lamb to a baking sheet.

Add the onion, carrots, garlic, ginger, cumin, turmeric and cinnamon sticks to the pot and cook over moderate heat, stirring, until the onion is golden and softened, about 8 minutes. Add the lamb shanks and wine. Bring to a simmer and cook for 3 minutes. Add the tomatoes, stock, parsley and cilantro and return to a simmer. Cover and cook gently until the lamb is almost tender, about 1½ hours (approximately 1 hour for lamb stew meat). Add the apricots and honey to the tagine and cook until the lamb is very 
tender, about 30 minutes longer. Discard the cinnamon sticks. Stir in the chickpeas and season with salt and pepper.
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For the couscous: 
Put the couscous in a large heatproof bowl. In a medium saucepan, bring the stock to a simmer and season with salt and pepper. Pour the hot stock over the couscous and stir well. Cover with plastic wrap and let stand until all the stock has been absorbed and the couscous is tender, about 30 minutes. Fluff the couscous with a fork 
and stir in the almonds and parsley.

Sprinkle the lamb tagine with cilantro and serve with the couscous.

MAKE AHEAD
The lamb tagine and couscous can be refrigerated separately for up to 3 days. Stir the almonds and parsley into the couscous just before serving

Sticky Drunken Pears

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Serves 8

8 firm Bosc pears, stems attached
2 tablespoons fresh lemon juice
3 cups sweet wine
Strips of zest from 1 lemon
1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
1 medium cinnamon stick
1 cup turbinado sugar or ¾ cup sugar
Pareve Whipped cream, for serving

Preheat the oven to 400°. In a 9-inch-square baking dish, arrange the pears stem end 
up, leaving space between them. Mix the lemon juice with the sweet wine and pour over the pears. Add the lemon zest, vanilla bean and seeds and cinnamon stick to the baking dish and sprinkle the sugar over the pears. Bake, basting every 15 minutes, until the pears are softened and starting to burst slightly, about 45 minutes. Let cool for 10 minutes.
Using a slotted spoon, transfer the pears to a serving dish. Pour the syrup into a small saucepan. Cook over moderately high heat until reduced by one-third, 12 to 15 minutes. Pour the syrup over the pears; serve with whipped cream.

Two Creative and Delicious Ideas for Quinoa

This week is all about quinoa! Quinoa is one of my favorite foods. Its high protein content, sweet and nutty flavor, and fluffy texture make quinoa an incredible gluten free substitute for pasta, cous-cous, and barley. As a complete protein source also high in iron, magnesium, and fiber, quinoa is not only one of the healthiest grains (actually, it’s technically a seed), but also one that's incredibly easy and quick to cook.
Quinoa Mold
Black Bean Chickpea & Quinoa Veggie Burgers

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand "Orly the Baker" for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly's mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Quinoa Mold

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Recipe by Orly Gottesman, BlendsByOrly.com

This recipe makes a beautiful and impressive side dish for a Shabbat meal. Although it’s incredibly easy to make, your guests will think you are an artistic genius!

Ingredients
½ cup uncooked white quinoa
½ cup uncooked red quinoa
2 Tbsp olive oil
2 cups water or chicken or vegetable broth
1/2 teaspoon salt
1 small brown onion, finely chopped
1 small red pepper, finely chopped
2 garlic cloves, minced

Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.

Heat olive oil in the saucepan over medium-high heat. Sautee onion, garlic and red pepper for 5 minutes, until onion is translucent. Add the drained quinoa. Cook, stirring, for about 1 minute to toast the quinoa and combine it with the flavors of the onion and peppers. Stir in 2 cups of water or broth and the salt. Bring to a rolling boil. Turn heat down to the lowest setting. Cover and cook for 15 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.

Spray the sides and bottom a small spring form bunt pan with oil and press the quinoa hard into the mold. When ready to serve, turn the pan upside down onto a serving platter and remove the sides of the pan.

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand "Orly the Baker" for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly's mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Black Bean Chickpea & Quinoa Veggie Burgers

quinoa-burger
Recipe by Orly Gottesman, BlendsByOrly.com

Most veggie burgers in supermarkets either contain gluten, are solely made of vegetables and don’t have enough protein, or are soy based. As I like to minimize the soy in my diet, I wanted to create a high protein veggie burger that is also gluten free, hardy and delicious! This recipe is packed with multiple sources of protein, fiber, fresh vegetables, spices and herbs. So delicious that you can enjoy without a bun!

Recipe yields 15 patties
Ingredients:
1 cup quinoa
2 cups water or vegetable stock
1 medium brown onion, finely chopped
12 oil-packed sun-dried tomatoes, finely chopped
1 ½ cups cooked black beans, or 1 15-oz. can black beans, rinsed
1 ½ cups chickpeas or 1 15-oz. can chickpeas, rinsed
4 cloves garlic, minced
1 handful cilantro, chopped
2 tsp. cumin
1 tsp salt

Instructions:
Stir together 1 cup of quinoa and 2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed.

Mix together the black beans and chickpeas in a bowl and set aside. Meanwhile, place onion, garlic and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 5 minutes, or until onion has softened. Stir in 1.5 cups black beans/chickpea mixture, 1 ¼ cup cooked quinoa, cilantro, cumin and salt. Stir all ingredients together for 2 minutes. Add 1 ½ cups water and simmer for 12-15 minutes, or until most of liquid has evaporated.

Transfer mixture to food processor and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining 1.5 cups black bean/chickpea mixture. Season with salt and pepper, if desired, and set in the fridge to cool.

Preheat oven to 350°F, and coat baking sheet with cooking spray. Using an ice cream scoop with lever, shape bean mixture into 15 patties and place on prepared baking sheet. Bake 35 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on gluten free bun or between two pieces of romaine lettuce.

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand "Orly the Baker" for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly's mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Purim 2016 is Almost Here, Are You Ready?

Our calendar keeps us on our toes, that’s for sure! Purim is around the corner and for me, that does not just mean costumes, it means lots of cooking classes with Purim themes (see special events below), menus that are themed or different from my regular Shabbos menus, and lots and lots of homemade treats.

I’ve put together lots of ideas to help make it easy and delicious. Send me your menus too or homemade Shaloch Manot ideas to share.

New Recipes
Creamy Parsnip Soup with Pear and Walnuts
Moroccan Spiced Turkey
Lamb and Apricot Tagine with Almond Couscous
Thai Lemonade (coming next week)
Sticky Drunk Pears
Tiramisu Parfaits (coming next week)
Nutty Chocolate Toffee Bark
Sweet and Spicy Mixed Nuts

Eggplant Dip in Raw Tahini and Pomegranate Syrup

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1 eggplant
salt and pepper to taste
1 ½ tablespoons lemon juice
2 tablespoons raw tahini
2 tablespoons pomegranate syrup, silan, or honey
3 tablespoons pomegranate seeds
1 tablespoons chopped parsley

Roast medium sized eggplants on open flame or grill, until blackened all around. Let cool and peel to remove skin.
Lay on serving dish, season with salt and a little lemon juice, cover with raw tahini, and then drizzle with aged pomegranate syrup (you can also reduce pomegranate juice with sugar for the same effect)
Decorate with pomegranate seeds and chopped parsley.

Stuffed Figs

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20 large fresh or dried figs

For the filling:
1 medium onions, chopped finely
olive oil for frying
1 whole chicken breast, cut into 1/4-inch cubes
1/4 teaspoon freshly ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
pinch of ground cinnamon
salt to taste

For the sauce:
100 grams (3-1/2 oz.) tamarind* paste (can be purchased in health-food or Middle-Eastern store)
2 fresh or dried figs
1 liter/quart water
2 1/2 tablespoons sugar
Pinch of cinnamon

*Tamarind comes from the Hebrew word: ~tamar hindi~, meaning Indian date.
1. To prepare the filling:
Fry the onion in a small amount of olive oil. Add the cubed chicken and
spices. Stir until the chicken turns white. Adjust seasonings. Remove
from heat. Cool.
2. To prepare the sauce:
Dilute the tamarind paste in a saucepan with a little hot water. Chop the
figs and add them. Add the water cinnamon and sugar. Bring to a boil. Cook until reduced and all flavors have melded. Remove from heat. If using fresh figs, open the tops and hollow them out with a little spoon, taking care not to rip the edges or bottom. If using dried figs, simply massage the fig with you r fingers to soften and cut a little slit at one end (no need to remove anything). Fill with stuffing mixture. Fresh figs: Add to the pot only for the last 10 minutes of cooking the sauce.
Dried figs: cook for 15-20 minutes, taking care not to let the sauce burn or dry out.
Sauce should be thick like syrup. You can take out the figs and reduce the sauce to the desired consistency before serving. Add sugar if the sauce is to tart for you.
To serve:
Place 6 figs on each plate. Spoon heated sauce over them and decorate with pomegranate see

Chicken Ma’aluba

chicken-maaluba

Serves: 6
3 medium onions, sliced
1 large tomato, thinly sliced
3 tablespoons extra-virgin olive oil
6 threads saffron
1 tablespoon turmeric
1/2 teaspoon dried thyme
2 teaspoons nutmeg
Freshly ground black pepper to taste
Sea salt to taste
3 medium potatoes, sliced
1 small head cauliflower, separated into florets
1 medium eggplant, quartered and cut into 1/2" thick slices
6 drumsticks and chicken thighs
Dash of paprika
2-1/2 cups brown Basmati rice, uncooked

Sauté potatoes in 1 tablespoon of oil in non-stick pan until lightly golden, but not cooked through. Set aside.
Sauté cauliflower in remaining oil. Set aside. In the same pan, sauté eggplant until lightly browned.
Place chicken in pot and Add saffron, turmeric, thyme, nutmeg and pepper to taste. Cover with water and bring to a boil. Simmer for an hour, then remove chicken and save the liquid.
In large Dutch oven pot, spread tomato and onion along the bottom and arrange chicken over onion layer. Place eggplant slices between chicken pieces. Distribute cauliflower over the top, and then repeat with potato slices.
Spread uncooked rice over potatoes. Add broth to cover by a sentimemter. Place pot, uncovered, over a medium flame and let liquid simmer 15 minutes. Then cover pot, reduce heat and cook on low for 30 to 45 minutes to cook rice. Add more liquid if needed to keep mixture moist, but be careful not to add so much that rice becomes sticky or risotto-like.
Test for doneness by removing the cover and sniffing; when it smells a little burned, it's ready.
Take a round metal tray and place on top of pot. Turn pot over onto tray, patting the top to release chicken. Remove pot or use a large spoon to transfer rice, vegetables and chicken to a platter.

Trip to Israel

Israel, so much fun, and recipes and back stage with Chef Moshe Basson

Recipes
Eggplant Dip in raw tahini and pomegranate syrup
Chicken Ma’aluba
Stuffed Figs

I’m back from an amazing week of inspiration, food and fun in Israel with Emunah. It’s hard to select the highlights because it was all so wonderful. From visiting the incredible people and places that Emunah works with (the list is beyond comprehension, children’s homes, crisis centers in Sderot, day care centers, High School for the arts, summer camps and more more more), to meeting with the highest ranking female in the IDF, to a street art tour in Tel Aviv, to COOKING with Chef Moshe Basson from Eucalyptus restaurant, and cooking with the girls at the Emunah children’s home, Achuzat Sarah. We sang and danced in the kitchen just like I do at home.

Cooking for and with special people is always so joyful for me. I loved the teens at Achuzat Sarah (see pics below). Their enthusiasm and positive energy was contagious and uplifting for our group. It’s hard to imagine that these girls come from such unfortunate circumstances. Their smiles and warmth tell the story of how happy they are at Achuzat Sarah.

A major highlight of the trip was our cooking demo with Chef Moshe Basson of Eucalyptus restaurant in Jerusalem, just outside the walls of the old city. Chef Moshe came to Israel in 1951 as an Iraqi refugee. He lived in a refugee camp for over 8 months with his family, and while others, understandably, complained of the mud, and awful conditions, Chef Moshe’s family, used their small spot to live to build a garden and house a chicken or two. From there, Chef Moshe came to Israel and worked the land, grew everything from herbs, vegetables, grapes, and anything he could possibly create seeds with and he had small farm with animals, like goats, chickens, and hens. Chef Moshe was way before his time, farm to table was and is his life. He teaches with love and passion about food and Torah. He tells where and how the ingredients are mentioned in the Torah and how they meaningful in our lives. It was an honor and privilege to teach with him and we thoroughly enjoyed working together. I highly recommend bringing a group to learn with him or visit the restaurant. Chef Moshe taught us Iraqi and Israeli delicacies from smoked eggplant, to lamb, chicken ma’aluba, stuffed figs, to tahini dessert. He loved my Americanized versions of everything too. We made a great team and had a great meal!

Thank you Achuzat Sarah

Thank you Achuzat Sarah (an Emunah children's home in Bnei Brak)for cooking a fantastic meal with me. The teens were energetic, fun, friendly and amazing to work with. And what an incredible staff they have. I can't wait to go back and cook and visit again soon.

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Thank you to the incredible Chef Moshe Basson, Israel

Thank you to the incredible Chef Moshe Basson of Eucalyptus Restaurant and his incredible staff for an exciting and delicious event in Jerusalem. We cooked up an incredible feast using Ingredients from Israel like tamarind, hyssop, silan, pomegranates, tahini, eggplant and more. I'm still dreaming of the meal and the fun time we had. You must visit next time you are in Israel.

chef-moshe

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Quick Thai Pumpkin Soup

By Levana Kirschenbaum, http://www.levanacooks.com/

Serves 6

Ingredients:
10 cups (2-1/2 quarts) water
1 (15 ounce) can coconut milk
1/4 cup toasted sesame oil
1 tablespoon cinnamon
1 tablespoon ground ginger
2-3 tablespoons curry powder
1/3 cup brown sugar or sucanat or honey
Salt and pepper to taste
2 cans pumpkin puree (28 ounces each)
1/2 cup peanut butter
4 scallions, sliced very thin
4 sprigs cilantro, tough ends removed, minced

Instructions:
Bring first 8 ingredients in a large stockpot and bring the mixture to a boil. Reduce the heat to medium and whisk in the pumpkin and peanut butter, and cook 5 more minutes. Turn off the flame, and stir in the scallions and cilantro. Adjust the texture and
seasonings.

Thanksgiving

worldphoto360.com


You can’t pick up a food magazine (and I love to pick up food magazines!) these days without seeing Thanksgiving recipes. Everywhere you look there are turkeys and stuffing and cranberry sauce. There are sweet potatoes and brussel sprouts and pumpkin pie. And that famous green bean casserole – which I hereby promise never to post on our site! Even though my family doesn’t actually celebrate Thanksgiving, I am not immune to the seduction of those dishes. So the Friday night following Thanksgiving, we have turkey with all the fixings. And we can’t wait. We pull out our cookbooks and search online for some updated offerings to incorporate into our repertoire. Some web surfers waste valuable time frantically searching for recipes for kosher turkey or kosher stuffing. We spare you the effort. We have already adapted your dream recipes for the kosher cook. (And we’ll adapt more – just send them to us!) Here are just some of our favorites. But stay tuned through the month. And don’t despair – you don’t have to choose from among so many fabulous recipes. Since we believe in thanking the Almighty for our blessings every single day, there is no reason to limit our turkey consumption to just once a year!

Turkey Basted with Coffee Liqueur

Cranberry, Apple and Pecan Salad
Pareve Pumpkin Cheesecake

Great Glass Bowl


I was poking around online when I found these great glass bowls. Although promoted as serving dishes for desserts or other treats, I think they would be great for guacamole and salsa and other dips as well. I particularly like the water green and the clear but they are also available in cobalt blue, black, sweet pink, purple, yellow and green. You can mix and match. You definitely don’t want to buy just one. They will enhance any Shabbos table and would also be beautiful fulfilling their original intent on a dessert table at a vort or Kiddush. To purchase please go to http://www.finnishgifts.com/glass-maribowls.html. Send us a picture of your table with these beautiful bowls filled with enticing delicacies!

Crispy Cinnamon Chicken

2 chickens, cut in 1/8th’s
1-1/2 cups cornflake crumbs
3 tablespoons brown sugar
1 tablespoon cinnamon
1 cup soy milk mixed with 1 teaspoon vinegar

Preheat oven to 400 degrees. Place cornflakes crumbs, brown sugar and cinnamon in large, sturdy Ziploc bag (the freezer ones work nicely). Shake to combine. Pour soy milk-vinegar mixture into a bowl. Dip each chicken piece into soy milk; then add to bag. Every 3 pieces or so, close bag and shake to coat chicken with crumbs. Place in pan and bake for about 1 hour.