A VISUAL FEAST: The way to a foodie's heart. And kosher recipe collection.
The TasteKosher team is on a mission: gathering together a tempting collection of kosher food photos, kosher recipes, links and articles to inspire the cook in you.
This is just the beginning. To whet your appetite - while something special is cooking on the backburner.
Contributors
Roasted Garlic Spread
ROASTED GARLIC SPREAD
1. Take 9-10 bulbs of garlic and top and tail the cloves, leaving the fine skin on.
2. Chuck in a roasting tin with generous amounts of olive oil and sea salt
3. Roast for an hour or so, until the cloves are golden brown and can be easily squished by a fork.
4. Remove from the oven, pop out the soft inside from the skin and mash together with any oil that remained in the roasting tin.
5. Enjoy, it is addictive. Can be served warm or room temperature.
Posted by TasteKosher
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The Secret of Challah - Braiding Instructions
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Cookbooks
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Creamy Butternut Squash and Parsnip Soup
Yield: About 10 servings
3 Tbsp extra virgin olive oil
3 lbs of cleaned, trimmed butternut squash (approx. 2 medium squash)
2 large parsnips, peeled
2 medium onions, peeled & roughly chopped
5 cloves garlic, peeled & minced
1-3 sprigs of fresh thyme
4 cups vegetable broth (if I don't have homemade I use this kind)
2" piece of fresh ginger root, peeled and sliced
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
A pinch of ground cloves
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne (optional)
1/4 cup amber agave nectar (or other sweetener)
2 tsp sea salt
2 tsp ground black pepper
1 tsp rubbed sage
1 1/2 cup rice milk
Cut cleaned, trimmed butternut squash into chunks or slices (about 1 1/2" in size, maximum). Slice peeled parsnips into 1/2" slices. Remove thyme leaves from woody stalks. Discard all but the leaves.Heat large soup pot over medium-high heat. Add olive oil. When the olive oil is hot, add onion and sautee until it begins to brown. Add garlic, squash, parsnip and thyme. Stir and sautee for 2-3 minutes. Add vegetable broth, ginger and all spices and herbs. Vegetables should be almost covered by vegetable broth, but it's fine if they're not completely covered. Bring to a boil, cover and cook on medium heat until the squash and parsnips are soft.Once the vegetables are soft, turn off heat, mix in rice milk, and allow to cool a bit (I transfered the soup to a bowl to allow it to cool more quickly). Once it's cool enough to blend safely, either use an immersion blender to puree or carefully blend in a regular blender. If you use a regular blender and the soup is still warm or hot, do not fill more than half way - Blend in batches, and as you blend each batch return it to the pot on the stove. You can reheat the soup over low or medium-low heat before serving, if necessary. Add more rice milk or vegetable broth if you prefer a thinner consistency. This soup reheats well after freezing or refrigeration. Using a double-boiler or a heat diffuser, or adding a little extra liquid, will help avoid scorching when you reheat. Serve plain or garnish with sour cream, vegan sour cream substitute and/or toasted pumpkin seeds.
3 Tbsp extra virgin olive oil
3 lbs of cleaned, trimmed butternut squash (approx. 2 medium squash)
2 large parsnips, peeled
2 medium onions, peeled & roughly chopped
5 cloves garlic, peeled & minced
1-3 sprigs of fresh thyme
4 cups vegetable broth (if I don't have homemade I use this kind)
2" piece of fresh ginger root, peeled and sliced
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
A pinch of ground cloves
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne (optional)
1/4 cup amber agave nectar (or other sweetener)
2 tsp sea salt
2 tsp ground black pepper
1 tsp rubbed sage
1 1/2 cup rice milk
Cut cleaned, trimmed butternut squash into chunks or slices (about 1 1/2" in size, maximum). Slice peeled parsnips into 1/2" slices. Remove thyme leaves from woody stalks. Discard all but the leaves.Heat large soup pot over medium-high heat. Add olive oil. When the olive oil is hot, add onion and sautee until it begins to brown. Add garlic, squash, parsnip and thyme. Stir and sautee for 2-3 minutes. Add vegetable broth, ginger and all spices and herbs. Vegetables should be almost covered by vegetable broth, but it's fine if they're not completely covered. Bring to a boil, cover and cook on medium heat until the squash and parsnips are soft.Once the vegetables are soft, turn off heat, mix in rice milk, and allow to cool a bit (I transfered the soup to a bowl to allow it to cool more quickly). Once it's cool enough to blend safely, either use an immersion blender to puree or carefully blend in a regular blender. If you use a regular blender and the soup is still warm or hot, do not fill more than half way - Blend in batches, and as you blend each batch return it to the pot on the stove. You can reheat the soup over low or medium-low heat before serving, if necessary. Add more rice milk or vegetable broth if you prefer a thinner consistency. This soup reheats well after freezing or refrigeration. Using a double-boiler or a heat diffuser, or adding a little extra liquid, will help avoid scorching when you reheat. Serve plain or garnish with sour cream, vegan sour cream substitute and/or toasted pumpkin seeds.
Posted by TasteKosher
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Gluten-Free Delicious & Simple Peanut Butter Cookies!
Gluten-Free (Flour Free) Delicious & Simple Peanut Butter Cookies!
Ever had a guest with special dietary needs and you fell short? It's not a great feeling. Now with this simple recipe you'll be able to offer wheat-free guests or guests with celiac disease a real treat. And in fact, you can whip these up at a moments notice if need be! Just be sure to set some aside for the guest for whom they were actually made, because if you're not careful the rest of the family will gobble them up, they're that good!Ingredients:
- 1 cup unsweetened peanut butter
- 3/4 cup sugar (original recipe, via glutenfreegirl.com calls for 1 cup sugar, but we all found these a bit too sweet)
- 1 tsp baking powder
- 1 large egg
Preparation:
Note: I forgot to flatten cookies with a fork, in the traditional peanut butter cookie manner, so that's why my cookies are a bit dome shaped. Also, I forgot to use the baking powder and they were still good. I'm interested to make some more with the baking powder to see the difference! Enjoy.
- Pre-heat oven to 350F (200C)
- Mix ingredients manually with a spoon to form a ball of dough.
- Line a cookie sheet or tray with baking paper.
- Form about 30 balls, rolling each one in regular sugar before placing on tray.
- Bake for roughly ten minutes, checking frequently to avoid burning.
- If you have the time and want to make these even more special, drizzle with melted chocolate, or dip half the cookie in melted chocolate. Wow!
Posted by TasteKosher
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Latkes with a Twist
Here’s a colorful seasonal alternative to traditional potato latkes:
Take your favorite latke recipe and substitute an equal amount of shredded parsnips and carrots for the potatoes (if you want them to be even more colorful, you can also add shredded zucchini, if you don’t mind that zucchini isn’t seasonal this time of year for most of us). The result is a lighter, more flavorful latke, and the parsnips and carrots make for a sweeter, more complex flavor than traditional potato latkes. Not to mention you can pretend you’re eating healthier because you’re eating veggie latkes instead of all those carbs (just forget about the whole fried in oil part). Chag sameach!
via jcarrot.org
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Olive Oil Brownies By Chana
Chocolate and olive oil? I hadn't thought about it until I tasted the chocolate olive oil pralines made by Elie Tarrab, an amazing chocolatier in Tel Aviv.
These are adult brownies – dark and smooth, with a background taste of olive oil. For a sophisticated dessert, use a round pan and cut the brownies into wedges. A fruity but not-too-strong oil like Israeli Nabali or Picual is wonderful in this recipe.
4 ounces (100g) unsweetened chocolate, chopped
1/3 cup fruity extra virgin olive oil
1 teaspoon vanilla extract
2 eggs
¾ cup sugar
¼ teaspoon salt
½ cup all-purpose flour
½ cup lightly toasted chopped walnuts, hazelnuts or pistachios (optional)
Preheat the oven to 350F (175C). Line an 8-inch (20cm) square baking pan with parchment paper and spray the paper and sides of the pan with non-stick cooking spray.Melt the chocolate over low heat in a double boiler or on low power in the microwave. Whisk in the oil and the vanilla.
Beat together the eggs, sugar and salt with an electric mixer until pale and thick. (A hand-held mixer is fine, but don't skip this step.) Whisk in the chocolate mixture. Fold in the flour and optional nuts, stirring just until everything is combined. Pour into the prepared pan.
Bake for 15-20 minutes. (A toothpick inserted in the center should still be a little sticky.) Cool completely and cut into squares.
16 squares
Posted by TasteKosher
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