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Appetizers

KosherEye.com

caponata 2

This caponata is healthy and oh so delicious! We serve it with bruschetta or crackers, on pasta, or on Shabbos as an appetizer along with challah.  Make it ahead...It tastes even better days after it is prepared.

Ingredients

1/4 cup extra version olive oil
1 large eggplant, peeled and cut into ½ inch cubes
1 large onion, chopped
1 red or yellow bell pepper, chopped into cubes
1 large zucchini, cubed
4 fresh, peeled garlic cloves, minced
4 plum tomatoes, peeled and cubed
1/2 cup green olives, pitted and chopped
1/4 cup capers, rinsed and drained
2 Tablespoons red wine vinegar
A shake of oregano, sugar, salt and freshly ground pepper (to taste)
2 Tablespoons fresh parsley
3 Tablespoons pine nuts, lightly toasted (optional)

Directions

Heat oil in a large pot. Saute eggplant, onion, pepper, zucchini for 5-7 minutes, or until the onion is soft. Add garlic and sauté for 2 minutes more.
Mix in remaining ingredients. Cover pot. Simmer, stirring occasionally, for 20-30 minutes, or until eggplant is tender but not too soft. Chill at least 4 hours, or even better overnight. When serving, garnish with additional parsley.

Serve at room temp with toasted bread, crackers, bruschetta, on a bed of lettuce or pasta.

Notes

 

 

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KosherEye.com

Hummus 350w 2 copy
From Zahav: A World of Israeli Cooking. Copyright ©2015 by Michael Solomonov and Steven Cook. Used by permission of Houghton Mifflin Harcourt.


“The secret to great Israeli-style hummus is an obscene amount of tehina, as much as half of the recipe by weight, so it's especially important to use the best quality you can find. Unlike Greek-style hummus, which is heavy on garlic and lemon, Israeli hummus is about the marriage of chickpeas and tehina."

Ingredients

 Hummus
1 cup dried chickpeas
2 teaspoons baking soda
1 1/2 cups basic tehina sauce (recipe below)
1 teaspoon kosher salt
¼ teaspoon ground cumin
Paprika, Chopped Parsley and Olive oil for drizzling

Zahav Basic Tehina Sauce

1 whole head garlic
¾ cup lemon juice (about 3 lemons)
1 ½ teaspoon kosher salt
2 generous cups tehina (such as Soom brand)
½ teaspoon ground cumin

Directions

Hummus
Place the chickpeas in a large bowl with 1 teaspoon baking soda and cover with water. The chickpeas will double in volume, so use more water than you think you need. Let soak at room temperature overnight.. The next day drain and rinse under cold water. Place the chickpeas in a large pot with remaining teaspoon of baking soda and add cold water to cover by at least 4 inches of water. Bring to a boil over high heat, skimming any scum that rises to surface. Lower heat to  medium, cover and let  simmer about 1 hour  until chickpeas are soft.  (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they are mushy and  break down a little.) Drain.
Combine chickpeas, tehina sauce, salt and cumin in processor. Puree the hummus for several minutes, until smooth and uber-creamy. Then puree it some more.

To serve, spread the hummus mixture in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like and drizzle generously with oil.

Zahav Basic Tehina Sauce
Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add lemon juice, and 1/4-teaspoon salt. Blend on high a few minutes until you have a coarse puree. Let mixture stand 10 minutes to let garlic mellow.

Pour the mixture through a fine mesh strainer set over a mixing bowl. pressing to extract as much liquid as possible. Discard solids. Add the tehina to strained mixture; add cumin and 1-teaspoon salt. Whisk or use a food processor, adding ice water a few tablespoons at a time to thin out – until you have a perfectly smooth, creamy, thick sauce.
Keeps a week in refrigerator and up to a month in freezer.

Notes

Makes about 3 1/2 cups

Recipe: Kosher, appetizer, parve

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landscape 1446755452 delish slow cooker dip artichoke 1

 

 Ingredients 

1 8 - ounce container parve or dairy cream cheese
1 cup mayonnaise
1 pressed garlic
1 can artichoke hearts, drained and rinsed
1 lb. package faux kosher crab
1/3 cup scallions
1 teaspoon lemon juice
 1/4 teaspoon black pepper
3/4 cup parmesan cheese (If serving as parve, use parmesan substitute such as Parma brand or omit completely) 
Bake at 350 for 30 minutes until bubbly – Serve warm

Optional: Add 1/2 cup of well drained and squeezed raw spinach to mixture
Use corn chips, crackers or toasted baguettes for dipping 
Optional: Garnish with roasted red peppers

Notes

 Recipe: Kosher, appetizer, dairy or parve

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salmon dip pretzels all recipes

 

Ingredients

8 ounces cream cheese (parve or dairy)
1 6 1/2 oz. can salmon in water, drained well
2 tsps. dried flaked onion
1 tbsp. horseradish
1/2 tsp. lemon juice
1 tsp. dill
1/4 tsp. liquid smoke (optional)
1/4 cup crushed or chopped pecans

Directions

Combine in food processor until creamy
Spoon into bowl. . . Chill at least 6 hours.
Top with chopped or crushed pecans when serving
Serve with pretzels, crackers, chips, raw veggies

Notes

 Recipe: Kosher, appetizer, dairy or parve

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KosherEye.com

 

Ingredients

1 diced onion
2 chopped garlic cloves
2 tbsp. olive oil
1/2 cup chopped spinach, drained and squeezed
1/4 cup mayonnaise
1/2 tsp. salt

Directions

Sauté onion and garlic cloves in.olive oil until golden
Add 1/2 cup chopped spinach and sauté until soft.
Blend with 1/4 cup mayonnaise and 1/2 tsp. salt (Best in a food processor).
Adjust mayonnaise and salt amounts to taste
Enjoy with challah, crudites or crackers

Notes

 Recipe: kosher, parve, appetizer

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