Chocolate Soufflé

kosher chocolate souffle

I have been obsessed with making chocolate soufflé lately and this recipe is a combination of a few and is my new favorite.

6 tablespoons superfine sugar, plus more for dish
5 ounces bittersweet or semi-sweet chocolate
1 cup non-dairy creamer
3 large egg yolks
3 tablespoons all-purpose flour
5 large egg whites
Pinch cream of tartar
Garnish: Confectioners’ sugar, for dusting

Preheat oven to 400 degrees. Grease dish well, and coat with superfine sugar. Chop chocolate and melt in the microwave by warming in 30 section intervals, mixing well after each. Stir until smooth; keep warm.

In a medium saucepan, heat non-dairy creamer.

In a large bowl, beat yolks and 4 tablespoons sugar until pale and fluffy, using an electric mixer. Beat in flour until well combined. With mixer running, slowly add half of the non-dairy creamer.

Add mixture to saucepan with remaining non-dairy creamer. Bring to a boil over medium-high heat, stirring constantly. Simmer for 2 to 3 minutes more; whisk in melted chocolate. Transfer to a large bowl, and cover with plastic wrap, pressing it onto the surface. Keep warm until ready to use.

In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar. Beat until stiff and glossy.

Spoon 1/4 of the whites into chocolate base, and whisk thoroughly until smooth. Quickly fold remaining whites into mixture until combined. (Don’t worry if some streaks remain.) Transfer to prepared dish. Place foil under the prepared dishes to collect and spill over. Bake for 15 minutes at 400 degrees. Reduce heat to 375 degrees and bake 15 minutes more. Dust with confectioners’ sugar, if desired, and serve immediately.

Apple Buns

Kosher recipe: Apple Buns

We had a hard time deciding which section to place this recipe in. It sounds like the taste off the old cinnamon buns, and should be place next to cakes, but my friend insists on serving it as a side. Besides, who has enough discipline to wait until dessert to taste these.

2 cups all-purpose flour (add more if necessary)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) margarine
1/2 cup water

Apple Filling
4 apples, shredded
1/4 cup sugar
1/4 teaspoon vanilla extract

1 cup water
1/2 cup sugar
1/2 cup packed brown sugar
4 tablespoons (1/2 stick) margarine
1 teaspoon ground cinnamon

For dough
Combine all-purpose flour, baking powder, salt, margarine and water in a large bowl.

Mix well. Add additional flour gradually if dough is too moist and hard to work with.

To make filling, combine shredded apples, sugar and vanilla extract in a small bowl. Set aside.

To assemble and bake:
Roll dough into 11×17-inch rectangle. Spread the apple mixture evenly over the dough. Roll the dough, from the long end, jelly roll style. Slice the roll into 1-inch slides. Place the apple buns close together into two (9-inch round) glass baking dishes.

Prepare the syrup. Combine water, sugar, brown sugar, margarine and cinnamon in a small pot. Stir over low heat until all ingredients are melted. Pour syrup over apple buns.

Preheat oven to 350 degree F. Bake 1 hour. Serve warm.

Make 12 buns.

Strawberry Rhubarb Muffins

kosher rhubarb muffins

photo: by

Makes 12 muffins

1 cup diced rhubarb, (1/2-inch pieces), frozen or fresh
1 cup sliced strawberries
½ cup light brown sugar
2-¼ cups flour
1 tablespoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
½ cup (1 stick) margarine
1 egg
½ cup maple syrup
2/3 cup vanilla soymilk
1 tablespoon lemon zest
½ cup chopped pecans

In a medium sized bowl, mix rhubarb and strawberries with brown sugar. Let sit 45 minutes.

Preheat oven to 350 degrees. Line 12 muffin cups with paper lines.

Mix together flour, baking powder, salt, cinnamon, and nutmeg and set aside.

In a mixer, beat margarine and egg until smooth. Add in maple syrup and blend. Add flour mixture alternately with soymilk to make a smooth batter. Fold in the strawberry rhubarb mixture, lemon zest and pecans.

Spoon batter into prepared muffin cups, filling each 2/3 of the way full. Bake until lightly browned about 25 to 30 minutes. Serve warm or at room temperature.

Chocolate Chip and Sandwich Cookie Brownie Bars

That’s a mouthful and so are these bars!! They are so rich and yummy…

1 cup (2 sticks) margarine, room temperature
3/4 cup sugar
¾ cup brown sugar
2 eggs
1 tablespoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
2 cups semisweet chocolate chips
½ package (15 to 18) chocolate sandwich cookies
1 Duncan Hines chewy fudge brownie mix

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan.

Cream together the margarine and sugars until fluffy. Beat in eggs and vanilla. On low speed, add flour and baking soda and mix until completely incorporated. Stir in chocolate chips.

Press batter into bottom of prepared pan.
Cover batter with sandwich cookies. Press lightly.
Prepare brownies according to package directions and spread over cookies. Bake for about 45 minutes (should be slightly undercooked). Cool and cut into (small) bars.

Sun-Dried Tomato Pesto


I think sun-dried tomatoes make a good addition to just about everything and this pesto is no exception.

1 cup olive oil
½ cup toasted walnuts
2 teaspoons balsamic vinegar
2 teaspoons sugar
½ teaspoon pepper
20 pitted black olives
10 sun-dried tomatoes in olive oil, chopped
2 teaspoons minced fresh garlic
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper

Place all ingredients in the bowl of a food processor and process until finely chopped. Store, covered, in the refrigerator. Best served at room temperature.

Chicken and Corn One-Dish Dinner

This is a popular weeknight dinner around here.

¼ cup margarine
¼ cup flour
3-1/2 cups nondairy creamer
2 (15-ounce) cans corn, drained
2 tablespoon sugar
4 eggs
8 boneless, skinless chicken breasts
½ cup (1 stick) margarine, melted
2 cups stuffing mix

Preheat oven to 350 degrees. Lightly grease 2 9 x 13-inch pans. In a medium saucepan, melt margarine over medium heat. Whisk in flour. Gradually add creamer, stirring constantly. Cook until thickened, about 2 minutes. Stir in corn and sugar and remove from heat. Cool slightly. Beat eggs and add to mixture, stirring well. Pour half of mixture into each of the prepared pans. Dip each chicken breast in the melted margarine and then coat with stuffing mix. Place chicken on top of corn mixture in pans. Sprinkle any remaining stuffing mix over the top. Bake, uncovered, for about 1 hour.

Gingerbread Muffins

2 cups flour
¼ cup sugar
2-1/2 teaspoons baking powder
2 teaspoons ginger
1 teaspoon cinnamon
¼ teaspoon cloves
1 egg
¾ cup nondairy creamer
¼ cup canola oil
¼ cup molasses
¼ cup chopped crystallized ginger (optional)

Preheat oven to 375 degrees. Grease 12 standard muffin cups or line with paper liners. In a large bowl, stir together the flour, sugar, baking powder, ginger, cinnamon and cloves. In a separate bowl, whisk together the egg, creamer, oil and molasses. Stir into dry ingredients until just moistened. Gently fold in crystallized ginger, if using.

Fill muffin cups ½ to 2/3 full. Bake for 15 to 20 minutes. Cool in pan for 5 minutes before removing to wire rack to finish cooling.

White Russian


Here at GKC, we think that there is nothing like a good drink to warm you up on a cold winter’s night. We’ve created a pareve version of the ever-popular White Russian.

This recipe is for two – because no one likes to drink alone.
4 ounces coffee liqueur
2 ounces vodka
2 ounces nondairy creamer
2 glasses filled with ice

Whisk together coffee liqueur and vodka. Stir in creamer. Pour over ice. Sit by the fire and sip slowly.

Shitake, Beef, and Barley Soup

This recipe is from the new Bais Yaakov Cookbook. The photos are gorgeous and the recipes are easy to follow. Stay tuned for our full review and giveaway, coming soon! Have any questions for the author? Submit them and we will include the answers in the full post.

1-pound boneless flanken
Black pepper
3 teaspoons olive oil, divided
8 ounces fresh shitake mushrooms, stems removed and sliced
1-½ cups chopped leeks (white and pale green parts only)
1 ½ cups peeled, chopped parsnips
1 cup chopped celery
4 garlic cloves, minced
7 cups hot water
1 (14 ½) ounce can diced tomatoes in juice
½ cup pearl barley, uncooked
1 teaspoon salt
¼ teaspoon black pepper
6 ounces green beans, trimmed, cut into ½ – inch pieces

Season beef with salt and pepper. Heat 1 teaspoon olive oil in a medium non-stick skillet over medium-high heat. Add beef, cook 4 minutes per side. Transfer into a slow cooker.

Add remaining 2 teaspoons olive oil to the same skillet. Add mushrooms, leeks, parsnips, celery, and garlic, sauté 5 minutes. Transfer mixture to the slow cooker. Stir in hot water, tomatoes with juice, barley, salt and pepper. Cover, cook on high until meat falls off bone and barley is tender, about 4 ½ hours.

Remove meat from the slow cooker and cool slightly. Discard bones and fat. Shred meat, return to slow cooker. Add green beans. Cover and cook until beans are tender, about 20 minutes. Season with salt and pepper to taste.

Have any questions for the author? Submit them

Slow Cooked Beef Stew

photo by Leigh Beisch

This is a new weekday favorite recipe in our family. It is so easy to prepare and is placed in the oven for most of the day. Sometimes I put it in late at night and I wake up in the morning and the whole house smells delicious. I serve it over rice.

2-½ pounds beef stew meat, cut into 1-inch cubes
12 ounces baby carrots
3 large potatoes, peeled and cut into 1 inch cubes
2 turnips, peeled and cut into ¾ inch cubes
4 small onions, quartered
3 cloves garlic, minced
1 teaspoon celery seeds
1 teaspoon thyme
2 teaspoons salt
2 teaspoons pepper
2-½ cups seasoned tomato juice like V-8 juice (but that type is not kosher)
½ cup red wine
1 tablespoon Dijon mustard
2 tablespoons light brown sugar
3-½ tablespoons tapioca

Preheat oven to 275 degrees.
In a large mixing bowl, combine beef with carrots, potatoes, turnips, and onions. Add garlic, celery seeds, thyme, salt and pepper and mix well.
In a small bowl, whisk together the V-8 juice, wine, mustard, brown sugar and tapioca, making sure to dissolve the sugar and tapioca. Add this mixture to the meat and vegetables. Stir well to blend.
Transfer stew to a Dutch oven. Cover and cook 5 hours without peeking. This can be done in a slow cooker too.

Grandma Tillie’s Kasha Varnishkes

photo by Evan Sung

Recipe with a story, historic recipe, oldie but goody, this one is all of the above. Months ago I posted Grandma Tillie’s Brisket recipe (my kids still say it’s the best brisket) and it caused quite a stir in my family. I got the recipe from cousin Esther who got it from her mother, my great Aunt Thelma. But cousin Amy said it’s all wrong and promised to send the original (Amy, we are all waiting for the actual recipe). In the process of hearing from my numerous distant cousins, this recipe started to be passed around. And since one of my sisters asked, “What is kasha varnishkes” and Ratner’s in NY is no longer in business, I had to share it with everyone. My Uncle Bobby swears it’s the best he has ever had.

1 12 ounce box of medium coarse Kasha
1 egg
¾ box bow tie pasta
4 tablespoons margarine
12 ounces mushrooms, sliced
2 onions, sliced
2 cups plus some more boiling water
1 cup chicken broth
Dash kosher salt and pepper

In a large bowl, beat egg and add the Kasha and mix well.

Preheat oven to 250 degrees. Spread the kasha on a large cookie pan and dry the kasha in oven for an hour or more. Mix well every 20 minutes. This is the secret step known only to the true masters of Kasha Varnishkes, according to my grandmother.

Make the bow ties as per packages instructions.

Heat margarine in a large sauté pan. Add mushrooms and onions and cook until soft.

In a large pot (you can use the same one that you cooked the pasta in, unwashed) put in the kasha. Then, put in a speck of water to heat the pot. Add one cup of water and bring to a boil and stir. Add another cup of boiling water and keep stirring. (All the stirring is good exercise. That’s what Tillie used to say.)

Add one cup of chicken broth and let cook on a low temperature for 20 minutes. KEEP STIRRING. Add a dash of Kosher salt and pepper. Add the sautéed onions and mushrooms and add the bow ties to the mixture last. Do not overcook the pasta as the noodles will become mushy.

Quinoa Salad with Chicken, Avocado, and Oranges

photo by Annabelle Breakley

1-1/4 cups quinoa
1 teaspoon chili powder
3 teaspoons minced garlic, divided
Zest of 1 lime
2 teaspoons plus 3 tablespoons olive oil
1 teaspoon kosher salt, divided
½ teaspoon black pepper
1 pound boned, skinned chicken pieces (white or dark), or left over roasted chicken, cut in strips
1/4 cup lime juice
1/2 cup chopped fresh cilantro
4 large oranges, peeled and segmented
2 ripe avocados, peeled and cubed

Cook quinoa according to package directions and fluff with a fork. Transfer to a large bowl and let cool.

Preheat broiler with a rack set 4 to 6 in. from heat. In a large bowl, stir together chili powder, 2 teaspoons garlic, lime zest, 2 teaspoons oil, and 1/2 teaspoon. salt and pepper. Add chicken and toss to coat. Put chicken on a baking sheet and broil, turning once, until browned and cooked through, about 12 minutes total. Let cool slightly, then slice and add to reserved quinoa.

Add remaining ingredients to quinoa and chicken; toss to coat.

Jam-Filled Crumb Cake

photo by:

For the crumb topping:
3-1/2 cups cake flour (not self-rising)
2/3 cup granulated sugar
2/3 cup packed dark-brown sugar
1-1/2 teaspoons ground cinnamon
Coarse salt
2-1/2 sticks unsalted margarine, melted

For the cake:
1-1/2 sticks unsalted margarine, room temperature
2-1/2 cups cake flour (not self-rising)
1/2 teaspoon baking soda
Coarse salt
1 cup granulated sugar
2 large eggs plus 2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup low-fat soy milk
¾ tablespoon white vinegar
1 cup store-bought jam (optional)
Confectioners’ sugar, for dusting

Make the crumb topping: Mix together flour, sugars, cinnamon, and 1/2 teaspoon salt in a medium bowl. Pour warm melted margarine over mixture, and mix using your hands until medium to large clumps form.

Preheat oven to 325 degrees. Make the cake: Grease a 9-by-13-inch baking pan. Whisk together flour, baking soda, and 1/2 teaspoon salt in a medium bowl.

Beat margarine and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and yolks, 1 at a time, then vanilla. Mix soy milk with vinegar in a small bowl. Beat in flour mixture in 3 additions, alternating with soy milk, beginning and ending with flour. Continue to beat until well combined.

Spoon batter into pan, and spread evenly using an offset spatula. Spread with jam. Sprinkle crumb-topping mixture evenly over top.

Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack. Let cake cool slightly, about 15 minutes. Dust with confectioners’ sugar. Serve warm or at room temperature.

Super Quick and Easy Tomato Sauce

I use this sauce on top of everything from pasta, pizza, fish, and even on top of leftover chicken. It is best made one day ahead of time. It doubles well and is delicious with Boursin cheese added to the pasta.

About 2 pounds vine-ripe tomatoes

1/4 cup olive oil

1 to 2 garlic cloves minced

1 to teaspoons kosher salt

¼ cup red wine
2 teaspoons balsamic vinegar
¼ teaspoon red chile flakes (optional)

Handful of basil leaves, julienned

Skin (if you like, by blanching in hot water) and stem tomatoes; if really juicy, squeeze out some juice into sink. Crush tomatoes with your hands into a bowl, breaking up tomatoes into small chunks.

Pour oil into a large frying pan and heat over medium heat. Add garlic, tomatoes, and a big pinch of salt. Add wine and cook 15 minutes.

Turn down to simmer sauce 10 more minutes. Add vinegar and a bit more salt, and chile flakes, cook 5 more minutes. Add basil into sauce.

Be creative and add olives, parmesan cheese, or Boursin cheese.



One of my family’s favorite weeknight dinners is tacos – the milchig way. It is so simple and so good; we can’t get enough of it. And we’ve decided to share it with you.

2 tablespoons olive oil
1 onion, chopped
1 teaspoon minced fresh garlic
1 (12-ounce) package soy ground round
1 (15-ounce) can corn, drained
1 (15-ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, drained
1 tablespoon chili powder
12 tacos

Garnish: Spanish rice (or use the Near East brand), grated cheddar cheese, sour cream, guacamole

In a medium-sized Dutch oven, heat oil over medium flame. Add onion, garlic and ground round. Cook until browned, breaking up soy meat as you go, about 10 minutes. Add corn, tomatoes, black beans and chili powder. Bring to a boil; reduce heat and simmer, allowing flavors to blend, about ½ hour. Preheat oven to 350 degrees. Place tacos on ungreased cookie sheet and cook for 10 minutes. Fill with chili, rice and toppings. Try not to over eat!

Recipes of the Week

Thinking about Hanukah yet? GKC is, each week we will add a few more deLIGHTful recipes to enjoy
Vegetable Soup

Thai Potato Coconut Soup

Chicken Mushroom Stew

Endive and Fennel Salad with Raspberry Vinaigrette

Classic Chocolate Cake

Spicy Ribs with Ginger and Soy
Grapefruit and Avocado Salad
Garlic Fries
Pecan Balls

Veal Spare Ribs
Cranberry and Pear Sauce
Easy Potato Latkes
Lemon Poppy Seed Cookies
Peppermint Petits Fours

Smooky Sweet-Potato Soup
Mesclun Salad with Cider Dijon Dressing
Breast of Veal Stuffed with Spinach and Wild Mushrooms
Lemon Challah Souffle
Roasted Salmon with Tarragon and Citrus
Chocolate Pumpkin Cupcakes

Vegetable Soup


Serves 8

Nice and hearty for the whole family. Serve some latkes on the side!

4 tablespoons olive oil
1 onion, chopped
1 tablespoon kosher salt
2 bulbs fennel, chopped
4 carrots, peeled and chopped
2 turnips, peeled and chopped
2 potatoes, peeled and chopped
2 quarts (8 cups) chicken or pareve chicken broth
1 sweet potato, peeled and chopped
2 zucchini, chopped
¼ teaspoon pepper
4 tablespoons lemon juice (preferably fresh)

In a large stockpot, heat oil over medium heat. Add onion, sprinkle with salt and cook over low heat until translucent, about 10 minutes. Add fennel, carrots, turnip and potatoes, cook for about 3 minutes. Add broth and bring to a boil. Reduce heat and simmer for about 20 minutes. Add sweet potato, zucchini and pepper. Cook for an additional 10 minutes, until all vegetables are soft. Stir in lemon juice and serve.

Thai Potato-Coconut Soup

Serves 8

2 quarts (8 cups) chicken or pareve chicken broth
6 large potatoes, peeled and chopped
1 onion, chopped
2 ribs celery, chopped
2 carrots, peeled and chopped
2 tablespoons minced fresh ginger
2 teaspoons salt
2 teaspoons minced garlic
¼ cup chopped cilantro
2 tablespoons lime juice
1 teaspoon garlic chile paste
2 (14-1/2 ounce) cans coconut milk

Place all ingredients in a large stock pot and bring to a boil (don’t worry if the coconut milk curdles slightly). Reduce heat and simmer for 30 minutes. Cool slightly and purée with hand immersion blender. Reheat over low flame before serving.

Chicken Mushroom Stew


Serves 8

4 tablespoons canola oil
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 onions, chopped
2 teaspoons minced garlic
2 (8-ounce) packages sliced mushrooms
4 carrots, peeled and thinly sliced
2 ribs celery, chopped
1-1/2 quarts (6 cups) chicken broth
¾ cup nondairy creamer
½ cup flour
¼ teaspoon black pepper

In a large Dutch oven, heat oil over medium heat. Add chicken and cook, stirring occasionally, until no longer pink, about 10 minutes. Add onion and garlic and sauté for 5 minutes. Add mushrooms, carrots and celery. Cook 2 minutes longer. Whisk together broth, creamer and flour. Gradually stir into mixture in pot. Season with pepper and cook an addition 5 to 10 minutes to allow sauce to thicken and flavors to blend. Serve over egg noodles, rice or mashed potatoes.

Endive and Fennel Salad with Raspberry Vinaigrette


Great flavor and a great look, this is another winner from my friend, Laura Weinman.

6 heads endive, chopped
4 bulbs fennel, sliced
¼ cup crystallized ginger, chopped
¼ cup chopped walnuts, toasted
¼ cup dried cranberries
½ cup balsamic vinegar
½ cup Italian dressing
½ cup raspberry syrup

In a large salad bowl, mix together endive, fennel, ginger, walnuts and cranberries. Whisk together vinegar, dressing and syrup. Pour over salad, toss and serve. For another colorful salad, try this cranberry, apple and pecan one.

Classic Chocolate Cake


Nothing beats a good old-fashioned chocolate cake when it comes to special desserts.

½ cup shortening
1 cup nondairy creamer
½ cup cold coffee
1 teaspoon vanilla extract
2 eggs
2 cups flour
2 cups sugar
½ cup unsweetened cocoa powder
1-1/2 teaspoons baking soda

1 cup unsweetened cocoa powder
½ cup (1 stick) margarine, softened
½ cup corn syrup
½ teaspoon vanilla extract
¼ cup warm water
4 cups powdered sugar

Preheat oven to 350 degrees. Grease 2 9-inch round cake pans.

Beat the shortening until fluffy. Add nondairy creamer, coffee and vanilla and mix well. Beat in eggs, one at a time. On low speed, add flour, sugar, cocoa powder and baking soda. Mix until completely combined. Pour into prepared pans and bake for 30 – 35 minutes. Cool in pans for 5 minutes, remove to wire racks to finish cooling.

When completely cool, prepare frosting. Beat together cocoa, margarine, corn syrup and vanilla. Slowly add the warm water and then the powdered sugar. Beat until smooth.

To assemble, place one cake top side down on a large flat cake plate. Spread with 1 cup frosting. Top with remaining cake layer, top side up. Frost top and sides.

Apple-Potato Latkes With Cinnamon Sour Cream

photo: Andrew Scivani

Last week the White House made their annual Hanukah party and this time they kashered the whole kitchen, blow torch and all. After the 12 hour overnight process, they served a kosher meal for over 200 guests, including the Maccabeats. GKC has friends in the White House too and they sent us this recipe that was served at the party. The chef says he found the original recipe in the NY Times Cookbook and guests have loved it for years. We loved it too and had to share it with our readers.

Apple-Potato Latkes With Cinnamon Sour Cream

Makes about 1 ½ dozen latkes

6 tablespoons sour cream or greek yogurt
1/4 teaspoon ground cinnamon
1/2 teaspoon maple syrup
2 Golden Delicious apples, peeled and cored
1 large russet potato, peeled
1 medium yellow onion, peeled
2/3 cup all-purpose flour
3 large eggs
2 teaspoons kosher salt
1-1/4 teaspoons baking powder
1/2 teaspoon black pepper
Olive oil, for frying.

1. In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
2. Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
3. Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
4. In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.

Grapefruit and Avocado Salad

3-1/2 teaspoons white grape juice
2-1/2 teaspoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons minced shallot
1/4 cup walnut oil
1/4 cup olive oil
Kosher salt
8 large butter lettuce leaves
3 ripe avocados, halved, pitted, peeled, thinly sliced
3 large Ruby Red grapefruits, all peel and white pith cut away, segments cut from between membranes

Whisk grape juice, vinegar, lemon juice and shallots in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with salt and pepper.

Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.

Spicy Short Ribs with Ginger and Soy

Serves 6
2 tablespoons canola oil
5 pounds beef short ribs
1 cup finely chopped shallots
2 jalapenos, chopped and seeded
9 garlic cloves, minced
3 tablespoons finely chopped peeled fresh ginger
3-2/3 cups beef stock
2-½ cups canned crushed tomatoes with added puree
2 teaspoons Worcestershire sauce
¼ cup soy sauce
1 tablespoon cornstarch
¼ cup chopped cilantro

Heat oil in heavy large pot over high heat. Working in batches, add ribs and cook until brown on all sides, about 10 minutes per batch. Transfer ribs to large bowl. Add shallots, 3 tablespoons chopped chilies, garlic and 2 tablespoons chopped ginger to same pot. Sauté 2 minutes. Return 2 ribs and any juices to pot. Add stock, crushed tomatoes and Worcestershire sauce. Bring to boil. Reduce heat, cover and simmer until ribs are tender, stirring occasionally, about 1 hour 30 minutes.

Increase heat to medium-high. Whisk soy sauce with cornstarch in small bowl; add to pot and stir until mixture thickens and boils, about 5 minutes. Stir in remaining 1 tablespoon chopped chilies and 1 tablespoon ginger. Mix in cilantro. Season to taste and salt and pepper.

Latkes on the Lighter Side

Frying in olive oil results in a lighter, healthier latke.

3 pounds russet potatoes
1 medium onion
4 large eggs
3 tablespoons flour
6 tablespoons bread crumbs or matzo meal
1 teaspoon kosher salt
1/4 teaspoon pepper
About 3 cups olive oil for frying

Peel potatoes, rinse, and coarsely shred on a box grater, transferring to a bowl of water as you go. Shred onion into a fine-mesh colander, discarding any uneven chunks. Pour potato mixture on top and drain. Rinse and dry bowl.

Squeeze handfuls of potatoes and onion to remove liquid, drain as much liquid with towels. Wrap and wring well. Whisk eggs, flour, breadcrumbs, salt and the pepper in dry bowl. Add potato mixture and toss with hands until evenly coated. Preheat oven to 200 degrees. Filling a 1/4-cup measure three-quarters full, scoop potato mixture onto baking sheets. Pour 3/4 inch oil into a large frying pan with sides at least 2 inches high. Insert a deep-fry thermometer and heat oil over medium-high heat to 350 degrees.

Put a portion of potatoes on a wide metal spatula, press into a 3-inch cake, and push into hot oil with another metal spatula. Shape 3 more latkes, sliding into oil; cook, turning once, until browned at edges but still soft in center, 2 minutes. Adjust heat to keep oil between 300 and 350 degrees.

Transfer latkes to paper towels, then to a wire rack over a rimmed baking pan. Sprinkle with salt and keep warm in oven. Repeat to make remaining latkes; use a second pan when the first is full.