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Appetizers

KosherEye.com

OliveDip

A KosherEye Signature Recipe

We enjoyed this dip at a friend's table and it has become a staple in our home.

Ingredients

½ sweet onion, such as a Vidalia
1 10 ounce jar pitted, pimento filled green olives - such as Manzanilla
3 Tablespoons mayonnaise
2 Tablespoons extra virgin olive oil

Directions

Put all ingredients in a food processor, fitted with the steel blade.  Whirr for about 1 minute or until it is dip consistency. Refrigerate until 30 minutes before serving.
Serve with pita chips, challah, crudites 
Serves about 8.

Notes

KosherEye notes: Onion amount may be increased or decreased depending on cook's taste. A garlic clove may be added for additional layer of flavor
Recipe: kosher, parve, appetizer

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KosherEye.com

Soom_Olive_tahini
Serve with pita chips or pita bread for a delicious vegetarian appetizer, snack or lunch. Recipe adapted from "VegetarianSnob.com"

Ingredients

1-cup canned chickpeas, rinsed
½ can black olives – about 4 ounces
1 -2 garlic cloves
1 tsp. salt
juice of 1 lemon
1/3 cup Soom Foods tehina 
2 Tbsp. olive oil
1-3 Tablespoons water, if too thick

Directions

In a food processor or with a blender, combine chickpeas, olives, garlic and salt. Pulse about 20 seconds until fairly smooth
Add lemon and tehina- pulse until smooth
Drizzle in olive oil
If too thick, add water. Enjoy

Notes

Recipe: kosher, parve, appetizer

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KosherEye.com

Jerusalem_cookbook_hummus
Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi
Published by Ten Speed Press

Ingredients

1 1/4 cups dried chick peas
1 teaspoon baking soda
6 1/2 cups water
1 cup plus 2 tablespoons light tahini paste
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tablespoons ice-cold water
salt

Directions

The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.

The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook between 20 and 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt.

Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.

Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.

Notes

Recipe: Kosher, parve, appetizer

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KosherEye.com

Baba_ganoush
Adapted from a recipe by Chef Michael Solomonov
as featured in The Wall Street Journal

Ingredients

4 large zucchini, halved lengthwise
5 Tablespoons extra virgin olive oil
1 Tbsp. kosher salt
1 small clove garlic
5 Tbsps. lemon juice
1 cup Soom Foods Tehina
½ cup water
Sea salt and extra olive oil for garnish

Directions

Preheat oven to 450
Toss zucchini with Tbsps. of the olive oil and the salt
Roast zucchini cut side up on a baking sheet until golden brown and tender, about 10-15 minutes. Then, roughly chop
In a blender or processor, add half of chopped zucchini and all remaining ingredients and puree until smooth
To serve top baba ganoush with rest of zucchini.
Top with olive oil and sea salt. Serve with pita.

Notes

Recipe: kosher, parve, appetizer

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KosherEye.com

Sushi_cake_and_trifle_sm
Cake by Jodi Wittenberg, The Spicy Peach

Traditional Japanese Sushi is artistically rolled and individually and meticulously pressed, layered and sliced. Talented sushi chefs create each roll as a work of art.
"Aha" busy readers! Our sushi cake is made in a spring-form pan, and our even quicker version, the sushi trifle, is layered in a glass bowl. When people see and taste our sushi trifle or cake, they say: How did you do that? Well, here's how:

Ingredients

Sushi
4 cups cooked sushi rice
2 avocados, chopped
2 cucumber, chopped
2 scallions, chopped
1 lb. kosher surimi crab, chopped

Dressing
1/3-cup rice vinegar
1/3-cup sugar
½ teaspoon salt
1 Tablespoon toasted sesame oil
2 tablespoons vegetable oil
2 tablespoons finely chopped ginger
Sesame seeds, scallions for garnish

Directions

Sushi Cake
Whisk dressing ingredients;
Mix cooked rice with half of dressingMix cucumbers with other half of dressing and let marinate for 30 minutes or more
Line a spring-form pan with plastic wrap or parchment- so that extra wrap extends beyond edges of pan
Press in half of cooked rice
Drain cucumbers
Top rice with cucumbers, crabmeat, scallion and avocado
Top with remainder of cooked rice- press down slightly
Refrigerate overnight
Unmold by opening spring-form sides and pulling out with sides of parchment or plastic

Garnish with nori chips, additional cucumbers, avocados
Serve with pickled ginger, soy sauce and wasabi
Smoked salmon can be substituted for faux crab. Or, the entire cake can be made vegetarian.

Sushi Trifle
Follow above recipe and layer it all in a large clear glass trifle bowl or platter with sides, or in individual trifle glasses. It can be served immediately or refrigerated for a few hours.

Notes

Serves 8 as an appetizer

Recipe: Kosher, fish, appetizer, vegetarian

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