Flowered Roasted Potatoes

(different version of a roasted potato)

30 small red potatoes
6 tablespoons canola oil
Salt and pepper
Onion powder
Garlic powder

Preheat oven to 400 degrees. Make small slits in the potatoes across the entire potato so that it has small slices, close together, but the cuts do not go all the way through. Toss with oil and a generous amount of salt, onion powder, garlic powder, and a smaller amount of pepper. Roast for about 1 ½ hours. The potatoes should fan open and be crisp on the outside and soft on the inside. Make sure all potatoes are covered in some oil and generously seasoned.

Mexican Chocolate Pudding



2 cup flour
4 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons cinnamon
½ teaspoon chili powder
2 cups superfine sugar
1 cup cocoa
1 cup non-dairy creamer or pareve equivalent
2 teaspoons vanilla
½ cup oil
1 cup dark brown sugar
¼ cup dark rum or kahlua or other liqueur
¾ cup water, boiled


350 degree oven
Grease a soufflé dish
Combine flour, baking powder, baking soda, salt, cinnamon, chili powder, sugar and ½ cup cocoa. Separately combine vanilla, non-dairy creamer, and oil. Mix into dry ingredients. Mix together and put in soufflé dish. Smooth top.

Combine ½ cup cocoa with brown sugar. Put on top of cake. Boil ¾ cup water and pour over top of cake. Next pour rum or other liqueur on top. Bake 30 minutes. Keep warm but do not continue to cook. Will be cake/soufflé like on top and gooey pudding inside.

Serve warm with whipped cream or ice cream

Citrus Tapenade on Garlic Toasts with Smoked Salmon, and Herring

Citrus Tapenade

1 cup Kalamata olives, pitted
2 ½ tablespoons drained capers, rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1 ½ tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 anchovy fillet
½ teaspoon finely grated orange peel
½ teaspoon (scant) finely grated lemon peel
¼ teaspoon finely grated lime peel

Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.

Garlic Toasts with Smoked Salmon and Herring:

15 pieces sliced french bread, sliced 1/4 inch thick on an angle
2 garlic cloves, minced
2 Tablespoons margarine, melted
10 pieces smoked salmon
5 pieces herring
capers (optional)
fresh chives, chopped (optional)

Combine the margarine and the garlic. Brush on to the bread slices. Preheat the oven to 400 degrees. Put bread in a single layer on a jelly roll pan or on a pan with low sides. Toast bread until crisp and light brown. Cool and store in a ziplock until ready to use.

To Assemble: Spread tapenade on top of garlic bread. In center, decoratively place the smoked salmon OR the herring. Sprinkle with capers and chopped chives.

Sweet Corned Beef



1 (4-to 6-pound) corned beef
1 teaspoon pickling spice
1 orange, sliced
1 stalk celery, sliced
1 carrot, peeled and sliced
1 onion, peeled
1 bay leaf
5-6 black peppercorns
3 cloves garlic, peeled
Tangy Mustard Glaze,
Sweet and Sour Glaze,
or Cranberry-Horseradish Glaze

Sweet glaze:

¼ cup oil
2 tablespoons Dijon mustard
2/3 cup ketchup
¼ cup white vinegar
1 ½ cups brown sugar


Place the meat in a large pot of cold water. make sure there is enough water to cover the meat by at least 2 inches. Bring to a boil and then discard the water. Repeat 3 times.

Cover with cold water again. Add pickling spice, celery, carrot, onion, bay leaf, peppercorns, and garlic. Bring to a boil. Turn the heat down so the cooking liquid is at low simmer and cook covered, for about 3 hours or until fork tender.

Preheat oven to 350°. Drain the water, reserving ½ cup liquid to prepare glaze if necessary. Place the corned beef in a deep 13-x9-inch roasting pan. Pour the glaze over the meat and bake, covered, for 35 to 40 minutes. Recipe may be made ahead. Using a very sharp knife, slice meat when cool; reheat slices.

Zesty Bean Salad

2 cans northern white beans, rinsed and drained
1 jalapeno, seeded and deveined, chopped
1 red pepper, chopped
¼ cup cilantro, chopped
¼ cup red onion, chopped

3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon paprika
2 tablespoons fresh lemon juice

Mix all salad ingredients together. Mix dressing ingredients together. Toss to combine. Refrigerate to let the flavors blend together for about 1 hour or more. Serve room temperature or chilled.

Pareve Cheese Cake


2 cups graham crackers, crushed
¼ cup sugar
½ cup margarine
Mix crust ingredients together and place on the bottom of spring form pan

2 cups Tofutti sour cream
2 8-ounce Tofutti cream cheese
5 eggs, separated
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup sugar

Mix egg yolks, cream cheese, sugar, lemon juice & vanilla together. Then add sour cream.
Beat egg whites until they for high peaks. Add to egg yolk mixture. Pour over graham crackers and bake in water bath for approximately 1 hour at 350°. Turn off oven and leave cake in oven for an additional 20 minutes to set.

Roast Chicken



Simple but oh so good.


2 chickens, cut in 1/8ths
1 onion, sliced
½ teaspoon pepper
1 teaspoon granulated garlic
2 tablespoons paprika
½ cup oil


Preheat oven to 350 degrees. Arrange chicken in a single layer in a baking pan. Spread onion slices over chicken. Sprinkle on spices. Drizzle oil over everything. Bake for 1-1/2 to 2 hours, basting along the way.

Green Beans Almondine



2 pounds fresh green beans or 2 large bags frozen
¼ cup slivered almonds, toasted
1 teaspoon salt
1 teaspoon garlic
½ cup margarine, cut into pieces


Preheat oven to 350 degrees. Mix together beans, almonds, salt and garlic. Scatter margarine pieces over the top. Cover and cook for 1 hour, until beans are soft.

The Best Brownies



1 cup (2 sticks) margarine
4 ounces unsweetened chocolate, coarsely chopped
1-3/4 cups sugar
4 eggs
1 tablespoon vanilla
¾ cup flour
1 cup chopped toasted walnuts (optional)


Preheat oven to 325 degrees. Lightly grease a 9 x 12-inch pan. Place margarine and chocolate in a small saucepan over a very low heat. Cook, stirring, until chocolate has melted. Turn off heat and stir until smooth. Cool to room temperature.

Stir in sugar. Beat eggs and stir in quickly one at a time. Add vanilla and then flour until just combined. Stir in nuts, if using. Pour into prepared pan and bake for 25 to 30 minutes. Cool in pan and cut into bars. Freezes well.

Mushroom-Barley Soup



1 ounce dried mushrooms covered with 1/2 cup boiling water and drained
10 cups water
2-1/2 tablespoons parve chicken soup powder
1 cup pearl barley
1 large onion, chopped
4 stalks celery, chopped
4 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 tablespoon soy sauce
1 pound mushrooms, sliced
1 cup white wine
1 tablespoon dill
1 teaspoon salt
1 teaspoon pepper


Place all ingredients in a large crockpot erev Shabbos. Turn heat to low. Serves 12-16.

Salad Niçoise



2 pounds fresh tuna, cut into steaks
1 cup kalamata olives
2 hard-boiled eggs, cut into quarters
1 large cucumber, cut into chunks
½ pound fresh green beans, steamed
1 pound baby red or white potatoes, cut in half and boiled until soft
1 ripe avocado, chopped (optional)
1 large head romaine, cut into small pieces


Coat a medium-sized saucepan with cooking spray and sprinkle tuna with garlic. Sautée over medium heat. Add a splash of soy sauce while cooking. Cook for about 5 minutes on each side, depending if you like the center red, pink, or fully cooked. Cook and cut into pieces. Refrigerate.

When ready to serve, mix together all salad ingredients and toss with ½ to ¾ cup dressing.


1 cup olive oil
2/3 cup apple cider vinegar
2 teaspoons oregano
2 teaspoons sugar
1 teaspoon pepper

Mix all ingredients together and shake well.

Tomatoes with Mozzarella and Basil

Shabbos Lunch



6 hot-house tomatoes, sliced
1 (8 ounce) package of mozzarella, cut into squares that will fit on top of the tomatoes
1 bunch basil, leaves separated
1 teaspoon kosher salt
¼ cup olive oil


On a large platter, arrange tomatoes in a single layer. Top with mozzarella, then a basil leave. Sprinkle salt over all and then drizzle with olive oil. Serve at room temperature.


Shabbos Night

Moroccan Gefilte Fish
Chicken Tagine
Couscous – Prepare according to package instructions. You may use chicken stock in place of water to give it a little more flavor and prevent it from sticking together too much.
Green beans with dill
Indian Pumpkin Pudding
Lemon Meringue Cake

Shabbos Lunch

Gazpacho with Black Bean Cakes and Smoked Salmon
Lemon Marinated Turkey
Black Bean Orzo Salad
Mixed Green Salad with Champagne Dressing
Pareve Ice Cream Torte

Chicken Tangine



1½ tablespoons vegetable oil
1 medium onion, chopped
2 tablespoons sugar
2 pounds chicken parts, dark and white meat, or all dark.
Pinch of saffron
½ teaspoon (scent) turmeric
1½ cinnamon sticks
1½ teaspoon freshly ground pepper
1 cup water
½ tablespoon ground cinnamon
½ pound pitted prunes (about 1 cup packed)
2 tablespoons sesame seeds, toasted
3 tablespoons slivered almonds, toasted

Makes 4 servings


Heat the oil in a heavy pot over medium heat. Add the onions and fry until they are dark brown, about 30-minutes. Add the sugar and cook for 1 more minute.

Add the chicken, saffron, turmeric, cinnamon sticks, ground pepper, and bring to a boil. Reduce the heat to medium-high and cook, covered for 1 hour. Add the ground cinnamon and the prunes and cook for more 15 minutes.

Using a slotted spoon, gently transfer the chicken and prunes to a platter, taking care not to bruise the prunes. The liquid left in the pot should be thick and creamy. If it is too thin, reduce it over high heat for a minute or two. Pour the sauce over the chicken. Just before serving, sprinkle on the sesame seeds and almonds. Serve hot.

Lemon Meringue cake

Sunset Magazine


Any butter, yellow or lemon cake,
prepared in a loaf pan (5 x 9)
1 cup egg whites (about 8 eggs)
1 cup sugar
Lemon curd:
½ cup margarine
½ cup fresh lemon juice (about 3 lemons)
¾ cup sugar
8 large egg yolks

Prepare cake and cool.

Make lemon curd: in a medium saucepan, melt margarine with lemon juice over high heat. In a
separate bowl, whisk together sugar and yolks. Slowly whisk hot lemon and margarine into egg
mixture, ½ cup at a time. Pour mixture back into saucepan and cook, whisking constantly,
until the mixture is very thick, 5 to 8 minutes. Transfer lemon curd to a glass container.
Cover with plastic wrap, pressing it onto the top of the curd to prevent a skin from forming.
Chill until cold, at least 1 hour and up to 2 days.

Make meringue: Whisk whites and sugar together in a metal bowl. Set over a saucepan of
simmering water and whisk constantly until mixture is warm to the touch and sugar feels
dissolved, about 2 minutes. Scrape whites into the bowl of a stand mixer. Whisk on high
until light and fluffy and the side of the bowl feels cool.
Preheat broiler, with rack 7 inches from the burner (use convection if you have it). Lice
cake horizontally into 3 even layers. Spread each layer with the lemon curd. Top with the
last layer of cake. Cover the entire cake with the meringue.
Broil cake just until top is golden brown, about 1 minute, being careful not to burn it.

Lemon Marinated Turkey



5½ to 6-lb. turkey breast, with skin and bones
1 large onion, chopped
3 carrots, chopped
2 bay leaves
1 teaspoon black peppercorn
¼ cup white vinegar
Salt, to taste
Pepper, to taste


Put turkey in a pot. Add all ingredients and add enough water to cover turkey by 1 inch. Remove turkey. Bring mixture to a boil. Add salt and pepper. Put turkey back into the pot. Cover and simmer 1 hour and 15 minutes. Remove from heat. Let cool uncovered for 15 minutes in pot. Remove turkey

Marinade (for half the turkey breast):
3 Tablespoons lemon juice
1½ teaspoon balsamic vinegar
½ cup olive oil
Zest of 1 large lemon
1/3 cup golden raisins (soaked in boiling water for 5 minutes and drained well)
2 Tablespoons bottled capers
1 Tablespoon parsley, chopped
1 Tablespoon mint, chopped
3 Tablespoons pine nuts
Salt and pepper

Whisk together lemon juice, vinegar, salt and pepper. Add oil in a stream, while whisking. Stir in lemon zest, raisins and capers. Pour over turkey and let marinate overnight or up to 2 days. Let stand at room temperature for 20 minutes. Slice turkey and put back in marinade for one day, also for 6 lb. turkey marinade double. Put turkey on platter. Stir parsley and mint into reserve dressing. Spoon over turkey and sprinkle with nuts.

Pareve Ice Cream Torte


13 whole graham crackers
4 Tablespoons margarine
4 Tablespoons sugar
1 teaspoon cinnamon

Ice Cream:

8 oz. pareve whipping cream
4 eggs, separated
1 ½ teaspoons vanilla
1/3 cup sugar


6 oz. chocolate chips
3 Tablespoons oil


Process crust ingredients in food processor. Place 2/3 of processed mixture in a 9×9 inch baking pan and 1/3 in another baking pan. Bake both pans for 10 minutes at 350 degrees.

For ice cream, in one bowl beat egg whites with sugar.

In another bowl beat pareve whipping cream, adding yolks and vanilla when whipping turns frothy. Fold egg white mixture into whipping mixture.

Melt chocolate and oil in small pot.

In pan with greater amount of crust, pour half of chocolate mixture. Pour ice cream on top of chocolate. Drizzle remaining chocolate over ice cream. Crumble crust mixture from the second pan over top of chocolate and freeze.

Easy Challah

Friday Night Dinner

This is a very easy recipe, a good place to start.


2 packages (2 rounded teaspoons) dry yeast
1 teaspoon sugar
2-1/2 cups lukewarm water
1 cup canola oil
1 cup sugar
4 eggs
9-10 cups bread flour
1 egg white mixed with 1 tablespoon water


Place yeast in a large bowl and sprinkle teaspoon sugar over top. Pour water over and allow to proof (takes 5-10 minutes). Whisk in oil, sugar and eggs. Stir in flour a few cups at a time. When dough is no longer sticky, begin to knead. Knead until you have a smooth dough (if you find sticky spots, add more flour). It’s not necessary to knead for more than 5 minutes. Oil bowl and roll dough in oil (this prevents dough from drying out). Cover with damp cloth and allow to rise in a warm spot for 2 hours. Grease 2 baking sheets. If you like, sprinkle cinnamon on the sheets. Punch dough down and divide into 4. Now divide each piece into 3 and braid. Place on cookie sheets. Cover with towel again and allow to rise for another hour. Preheat oven to 350 degrees. If desired, brush with egg wash and sprinkle with sesame seeds or poppy seeds. Bake for approximately 45 minutes, until dough is golden and challah sounds hollow when tapped. Remove to wire racks to cool.

(Note: this recipe does not use enough flour to take challah with a bracha)

Spicy Black Bean Soup




2 tablespoons oil
1 onion, chopped
2 teaspoons chopped garlic
1 teaspoon oregano
2 teaspoons cumin
1 (29 ounce) can whole tomatoes with their juice
½ cup salsa
2 (19 ounce) cans black beans, drained
2 (32 ounce) boxes pareve chicken soup
4 tablespoons lime juice
tortilla chips


In a large stockpot, sauté the onion, garlic and spices in oil. Pour in tomatoes, salsa, beans and soup and bring to a boil. Reduce heat and simmer for about 10 minutes. Allow soup to cool. Stir in the lime juice and puree the mixture with an immersion blender. Serve with tortilla chips. Serves about 12.

Chicken Marbella

Friday Night Dinner

This recipe was made famous by Julee Rosso and Sheila Lukins in The Silver Palate Cookbook. It’s great for Sheva Brachos also. I’ve made some slight changes.


4 chickens, cut in 1/8ths
20 whole garlic cloves
4 tablespoons oregano
1 cup pitted prunes
½ cup pitted green olives
½ cup capers
½ cup red wine vinegar
½ cup olive oil
1 cup brown sugar
1 cup white wine


Place the chicken in glass baking pans. Sprinkle garlic, oregano and some pepper over the chicken. Next add the prunes, olives and capers. Pour the red wine vinegar and olive oil over all. Cover and refrigerate over night.

Preheat the oven to 350 degrees. Sprinkle brown sugar over chicken, then pour on white wine. Bake for 1-1/2 to 2 hours, basting along the way.