Kosher Side Dish Recipes from Kosher Eye

Risotto with Mushrooms

ContactUs@KosherEye.com (Allan Scher) — Sun, 05 May 2013 02:50:05 +0000

A KosherEye Signature Recipe

This traditional Italian specialty is one of our favorites

Roast Potatoes with Rosemary

ContactUs@KosherEye.com (Allan Scher) — Thu, 02 May 2013 00:16:36 +0000

KosherEye.com

Adapted from The New Jewish Table by Ellen Kassoff Gray and Todd Gray

Todd: We like to use red bliss potatoes because they are less starchy than russets or Idahos, and therefore caramelize well, so they lend themselves perfectly to roasting You can substitute with low-starch potatoes, like Yukon Golds or fingerlings. Cloves of garlic cooked in their skins add an interesting element to the dish (if you peel them, they would burn). If you press down on the sides of them with the side of your forks, the flesh should pop out easily. Eating a bit of roasted garlic with each bite of potato is just a delight.

Ingredients

1 pound Red Bliss new potatoes
1/2 cup canola oil
12 whole garlic cloves, in their skins
1 tablespoon unsalted butter or olive oil
1/2 teaspoon salt
Pinch of freshly ground black pepper
2 large sprigs fresh rosemary, broken into 3-inch pieces

Directions

Blanch the potatoes. Preheat the oven to 325

Grilled Vegetable Array

ContactUs@KosherEye.com (Allan Scher) — Thu, 25 Apr 2013 16:21:01 +0000

KosherEye.com

By Rebbitzin Rifki Freundlich

Choose any combination of vegetables and colors, grilled or roasted. To serve: arrange by color.
"I serve mine on a square, white serving piece. This dish can be served at room temperature and is therefore perfect for Shabbat lunch".

Ingredients

Suggested Vegetables for Grilling:

Green: diagonal slices of washed (not peeled) zucchini
Yellow: diagonal slices of washed (not peeled) yellow squash
Red: purple-sliced onion
Yellow/Orange/Red: peppers flayed, seeded and cut into 4 pieces or
Assortedcolors of mini peppers- seeded and halved
ExtraVirgin olive oil, salt, garlic powder

SuggestedVegetables for Oven Roasting
Red: beets- peeled (with gloves on) and sliced
Green: baby/petite zucchini or pencil-thin asparagus (appropriately checked) or garlic saut

Strawberrry Jam in a Bread Machine

ContactUs@KosherEye.com (Allan Scher) — Sun, 21 Apr 2013 20:11:45 +0000

Koshereye.com

Adapted from a Zojirushi Bread Machine recipe

Ingredients

3 cups Strawberries cut into 2-4 pieces each (If frozen berries are used, defrost before adding to the ingredients.

Hands-Down Potatoes

ContactUs@KosherEye.com (Allan Scher) — Mon, 15 Apr 2013 18:05:48 +0000

KosherEye.com

By Rachel Willen, foodfixkitchen.com

A simple preparation that yields a mouth wateringly tender potato with a crispy shell. Just as satisfying as mashed potatoes, but without all the butter and cream.

Ingredients

16-20 small red potatoes (2-inches in diameter)
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Directions

Wash the potatoes thoroughly, lightly scrubbing with a sponge or vegetable brush because you will be eating the skin. Place the washed potatoes in a medium saucepan and add enough cold water to cover them by an extra two inches. Bring to a boil then turn down to a gentle boil and cook for 10-12 minutes or until they are tender, but not too soft, when pierced with a toothpick. You don't want to test them with a fork because they may break apart. Use a toothpick, skewer or cake tester. The potato is done when the item inserted goes in easily and slides out easily.

Drain the potatoes. Take one potato at a time, place it on a flat surface and gently smash or crush it down with your palm, not enough to flatten it completely, but enough to crack the skin in several places and create an thick "disk" of a potato. Again, don't smash it so that it will fall apart, you want it to maintain it's integrity so you can pick it up whole. Repeat with all the potatoes. Season with salt and pepper.

Heat a cast iron, or other heavy skillet over a medium-high flame. Add 1 tablespoon of canola oil and 1 tablespoon of olive oil (or enough of both oils to cover the bottom of the pan with about

Spicy Potatoes

ContactUs@KosherEye.com (Becky Sher) — Sun, 27 Jan 2013 14:06:55 +0000

Adapted from a recipe submitted by Rebbetzin Lori Palatnik, JRWP

Ingredients:

Potatoes, cut up
Oil (canola or olive)
Paprika
Hot Paprika
Garlic Powder
Non-stick spray

Directions:

Pre-heat oven to 400 degrees. Cut up potatoes (at least 1 large potato per person), leave skins on. Pour some oil over and stir, coating each potato lightly. Sprinkle generously with spices. Bake uncovered for 45 minutes, stirring occasionally.

Servings: 1 large potato per person

Carrot Kugel

ContactUs@KosherEye.com (Becky Sher) — Sun, 27 Jan 2013 14:01:42 +0000

Adapted from a recipe shared by Rebbetzin Lori Palatnik, JRWP
This kugel known as "THE" carrot kugel is A STAR kugel at the Palatnik table

Ingredients:

2 lbs carrots (to save peeling time, use two bags of baby carrots

Apple Pear Sauce

ContactUs@KosherEye.com (Becky Sher) — Mon, 10 Dec 2012 20:12:29 +0000

Adapted from a recipe by Whole Foods Market

We suggest that when preparing this sauce as a topping for latkes, add the lemon, cloves and ginger just to taste. Also, we suggest a squeeze or two of honey to add extra sweetness!

Ingredients:

4 small red-skinned apples, cored and cut into eighths
4 ripe Bartlett pears, cored and cut into eighths
1 thick slice lemon
1 cinnamon stick
4 whole cloves
1 tablespoon minced fresh ginger root
1/2 cup water

Directions:

Place apples, pears, lemon, cinnamon, cloves, ginger and water in a large soup pot and bring to a boil. Cover and reduce heat. Simmer, stirring often, until apples are completely tender, 15 to 20 minutes. ??If using, remove the lemon, cinnamon stick and whole cloves. Let sauce cool slightly. Transfer to a blender and puree until as smooth as desired. Serve warm, room temperature, or cold. Store in the refrigerator.

Optional:
This sauce does not require cooking. Place all ingredients in a blender, such as a Vitamix and whirl until desired consistency.

Yield:
Approximately 5 cups

Fast, Fabulous Potato Latkes In-A-Hurry

ContactUs@KosherEye.com (Lois Held) — Sun, 09 Dec 2012 20:55:36 +0000

KosherEye.com

by KosherEye.com

Where is it written that freshly grated potatoes are the only way to make great potato latkes? For those of us who are short on time but love the taste of these fried Hanukkah treats, fear not...we have a solution that will produce great latkes in a fraction of the time. We use frozen hash brown potatoes, add some extra ingredients and, presto, crispy, golden, yummy latkes.

Ingredients:

1 16-ounce bag Alexia Hash Brown Potatoes, defrosted if frozen*
1 small onion, grated or to taste
2 large eggs, slightly beaten
Scant 1/4 cup flour
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt, optional*
Canola oil for frying

Directions:

Squeeze the excess moisture from the defrosted potatoes.

Using a spoon, mix the first 6 ingredients together in a large bowl until thoroughly combined.

Pour about 1/4 inch of oil into a large skillet and heat over medium-high heat. When the oil is hot, drop spoonfuls of the potato mixture into the oil; flatten slightly with the back of the spoon. When the first side is brown and crispy, turn over and brown the other side. Remove the browned latkes with a slotted spatula to a platter or large baking sheet pan lined with paper towels to drain. Continue frying, and adding additional oil with each batch, until done.

Serve warm with homemade apple sauce, sour cream with chives, smoked salmon & cream cheese, or the topping of your choice.

Smoked Salmon & Cream Cheese
Combine 4 ounces of minced smoked salmon or crumbled smoked trout, 2 ounces of softened cream cheese, 2 tablespoons of minced red onion, 1 tablespoon of rinsed, minced capers and a squeeze of fresh lemon juice. Use sour cream as needed to thin out the spread. Place a spoonful on top of each latke and sprinkle with chopped fresh dill or add the chopped dill to the mixture.

Notes:

Yield: Makes about 12 large latkes or 24 small ones.

*We added very little salt because Alexia potatoes are pre

Syrian Rice Pilaf Mix

ContactUs@KosherEye.com (Lois Held) — Tue, 04 Dec 2012 19:49:42 +0000

Adapted from THE PERFECT MIX by Diane Phillips
Makes 1 1/3 cups

Delicious with chicken or beef, this blend is similar to the rice pilaf available on grocery shelves. This would look beautiful wrapped in a clear cellophane bag tied with a lovely ribbon.

1/4 cup orzo rice?shaped pasta
2 tablespoons dried minced onion
2 chicken bouillon cubes, crushed
1/4 teaspoon garlic powder
1 cup long?grain rice
1/4 teaspoon turmeric

Combine the ingredients in a medium bowl, and stir to blend. Store the rice mixture in an airtight container.

Recipe Card:
Syrian Rice Pilaf Recipe
Serves 8

2 tablespoons parve margarine
1 package Syrian Rice Pilaf Mix
2 1/2 cups water

Melt the parve margarine in a medium saucepan and add the Syrian Rice Pilaf Mix. Stir to coat the rice and pasta with the parve margarine. Add the water and bring the mixture to a boil. Cover and reduce the heat. Simmer for 20 minutes, or until the pilaf is tender and the liquid is absorbed.

To print the recipe card below, click here.