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Copycat Kosher

Miss Roast texted 2 Mobile

This legendary recipe is from Sam Sifton's feature in the NY Times. It is an Internet "darling"- popular among bloggers and the Pinterest crowd. We have adapted it for the kosher cook.   "Fifteen or so years ago, by her recollection, a woman named Robin Chapman made a pot roast in her slow cooker. Now known as Mississippi Roast, it would eventually become one of the most popular recipes on the web, an unlikely star with unlikely ingredients, a favorite of the mom-blog set. Ms. Chapman lives in Ripley, Miss., but she did not call her pot roast Mississippi Roast, not then and not now. She just calls it “roast.”


1 boneless chuck roast, 3 to 4 pounds
2 teaspoons kosher salt, plus more to taste
1 ½ teaspoons freshly ground black pepper, plus more to taste
¼ cup all-purpose flour
3 tablespoons neutral oil, like canola
6 tablespoons parve unsalted butter substitute, like Earth Balance
8 to 12 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
½ teaspoon dried dill
¼ teaspoon sweet paprika


Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into meat.
Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the parve butter substitue and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.



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Copycat kosher chick fil a

We thought that this recipe for fried chicken bites was perfect for children...but guess what?  We were wrong. It is perfect for everyone! 
It was inspired by a recipe on


4-5 chicken breasts, cut into bite-sized pieces or fingers, seasoned with salt & pepper
1 1/2 cups rice milk
1/2 cup dill pickle juice
2 eggs
2 1/2 cups all-purpose flour
2 Tablespoons powdered sugar
1 teaspoon salt
1 1/2 teaspoon pepper
1 cup canola or vegetable oil, divided

Honey Mustard Dipping Sauce
1 cup plain parve sour cream, like Tofutti brand
2 Tablespoons yellow mustard
2 Tablespoon Dijon mustard
4 Tablespoons honey


Whisk together egg, rice milk and pickle juice, and pour into a large bowl or zipper bag. Add chicken pieces and marinate in the refrigerator for 4 hours. Combine flour, sugar, salt and pepper in a large paper or zippered bag. Shake to combine. Remove chicken from the marinade, shake off a bit and add into the bag. Shake the bag to coat the chicken completely. Heat half of the oil to 350 degrees in a large skillet. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.

Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.  


Delicious even at room temperature 
#kosher, #friedchicken 

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