DIPS DIPS DIPS

WHEN I DIP, YOU DIP , WE DIP….

Whether it’s a shabbos or yuntif seudah, a Sunday morning brunch or a regular weeknight dinner, every meal is easily enhanced by serving a ton of dips along side whatever you have prepared. PERIOD. 

 

So, here it is, my ultimate list of amazing dip recipes.

BRING ON THE MATZAH!

I hope you all have a peaceful weekend. 

✌🏻💜&🥕,

Danielle

For the printable homemade Mayonnaise recipe click here

For the printable Tomato Dip recipe click here

For the printable Herb and Chile Garlic confit recipe click here

For the printable Olive Tapenade recipe click here

For the printable Lemon and Jalapeño Gremolota recipe click here

For the printable Roasted Red Pepper Dip click here

For the printable Almond Tehini recipe click here

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FIRE ROASTED EGGPLANT

5IVE INGREDIENT FRIDAY 

KOSHER FOR PASSOVER

INASANELY DELICIOUS

EASY TO MAKE

HEALTHY

Should I keep going, or do you get the point?

               

It’s super simple, bursting with flavor and basically the best addition to your Shabbos table since schnitzel. 

I really hope all you of you are going to take the weekend to relax and rest up from all the cleaning and organizing of this past week. It’s time to recharge and get ready for the king queen of all holidays!

Wishing you all a peasful weekend.

💜,

Danielle

For the printable Fire Roasted Epplant recipe click here

 

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Strawberry Shortcake Cookie Dough Ice Cream

 

Sometimes I go to sleep at night wondering if I’m done. I think “what if my creativity fails me and I have no new recipes”. Then, somehow, I wake up the next morning literally flooded with all new ideas and recipes. So many in fact, that usually by the time I get half way through writing them down I can’t even remember what they all were!

Lucky for my family that this idea stuck with me, because I when I say it was a huge hit, that is a complete understatement. 

Anyone that has eaten a meal by my house knows that by the time you get to dessert, dessert  is no longer necessary. Ha. Just kidding. Dessert is always necessary. So, I always know that when I make my desserts they don’t usually get finished. Everyone takes a small sample from each dessert but seconds are not really requested since stomach space has dwindled to no nothing. 

Then, this ice cream happened. 

There were seconds and thirds until people were using their fingers to scrape up any leftover remnants from the dish. 

It was so well balanced in taste and texture. The ice cream was smooth and creamy. The homemade strawberry jam was slightly tart and fruity. The oatmeal lace cookies were crunchy and caramelized. And the cookie dough. Sigh. Do I really need to explain the perfection that is cookie dough. I think not. 

So, although this recipe requires a few steps, it was worth every single ounce of effort you put into it. Plus, because a lot of the steps require “chill” time you can spread out the work over the course of a week so that it doesn’t get over whelming. The jam can stay in the fridge for a week and the lace cookies and cookie dough can be made up to a month in advance and frozen until your ready to use them. 

I’m going to divide up the recipes so that you can pick and choose what to make and use any elements of this recipe (Like the ice cream) as a base to make tons of different dishes!

I really hope you all enjoy!!!

For the printable Ice Cream recipe click here

For the printable Strawberry Jam recipe click here

For the printable Oatmeal Lace Cookie recipe click here

For the printable Cookie Dough recipe click here

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Kitchen Destination: Brazil

I know that dinner time in many homes is not easy. Even in my own house I would say at least once if not twice a week dinner is actually a struggle. Whether it’s coming up with what to make, or finding something to make that everyone will eat, or actually getting people to eat the food that they normally love, it can be really challenging. 

After months of arguing with my kids about dinner times I finally hit a wall and realized I needed to fix things. That’s how Kitchen Destinations started. Once I tested the concept and realized how effective it was I knew I had to incorporate more of them into our routines.

So, at first it started out with just different locations. Luckily, there’s no shortage of countries with unique cuisines. Truthfully though, sometimes, I’m just not in the mood to start looking up facts, trying new recipes and doing everything that goes along with it. But, what I learned from my week-long culturally themed dinners, was that my kids were so much more excited and willing to try new foods that we, as a family, learned about and “experienced” together, that as long there’s a topic and something to discuss that we can sort of connect to food, dinner will run so much more smoothly.

That’s when I realized, that I’m not limited to only “Kitchen Destinations”. As long there’s a topic and something to discuss that we can sort of connect to food, dinner will run so much more smoothly. I can come up with tons of different “themes” that we can carry out through out the week. I just need to genuinely excited about it, build it up a few days before and get the kids will feed off my energy, get involved and they’ll love it. 

Now, although I still haven’t found way to solve my food-all-over-the-floor, tomato-sauce-covered-freshly-bathed-kids, and before-bedtime-crankiness, at least getting my kids to COME to the table and taste the food has been dealt with. 

Now, onto BRAZIL.

                                    

I am little embarrassed to say this, but in all of the different places my children and I have visited through out our “kitchen destination” journeys we have never done a single South American country. The only reason I can even come up with is that in my limited knowledge of South American cooking I really didn’t know there was anything more besides rice and beans or their version of barbecue. 

Once I got to talking to my friend and neighbor Nomi and her visiting sister-n-law Malki,  I realized how crazy it was to have never taught my kids about an entire continent! After Nomi and Malki agreed to be our culinary “tour guides” through Brazil, everything else fell into plus. Especially, how fitting it was that the first country we should choose to represent South America would be its largest!

                        

After having tasted their “simple” rice beans, I am know completely mortified that we waited so long to learn about Brazil. Although they require very few ingredients they are absolutely delicious and were only matched by the amazing Brazilian dishes we learned to make.

Getting into the kitchen with friends and family is always a recipe for good times and good food. Everything was sooooooo delicious!

I think for my family the highlights were the Beef d’milanese, the recipe we adapted from Leah Schapira and the Pao de Queijo (cheese balls). I don’t think anyone was surprised that the cheese balls would be good, but who knew you could make them gluten free and bake them and they would be just as yummy as the best fried mozzerella stick.

                      

The oven fried beef steaks though, those were a huge shock! hen I forwarded the recipe from Leah to Nomi, I was secretly hoping Nomi would say we shouldn’t make it. Instead she spoke to her mother, adapted the recipe and said it was on. I was nervous that we were basically going to ruin three beautiful bone-in rib eye steaks. Not only were the y not ruined, it was one of the most delicious pieces of steak I’ve ever eaten! So, moist and tender on the inside, but perfectly crispy on the outside. I mean, what more do we really need?

This was the first time we got to experience our Kitchen Destinations with other families and have them come into our kitchen to cook their authentic food right along side of us. It was so fun and special and we are truly so grateful to Nomi and Malki for giving up their time to us. We learned so much this week about Brazil and the Amazon and we really hope you incorporate some of our Kitchen Destinations into your own homes. 

If you have any fun ideas or input for other places we can visit through our kitchen be sure to reach out through email or any of my social media platforms. Would love to hear from you!

Peas and Love,

Danielle

To print out fun facts we learned about Brazil click here

For printable Brazilian Beans recipe click here

For printable Brazilian Rice recipe click here

For printable Brazilian Farofa (loose stuffing) recipe click here

For printable Brazilian Beef d’milanese recipe click here

For printable Pao de Queijo (cheese balls) recipe click here

To watch the Kitchen Destinations: BRAZIL video on you tube click here (Don’t forget to subscribe to my channel while you’re there!!!)

 

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Roasted Lamb Shoulder with Crispy Potatoes

 

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Sometimes, in life, all we need is a huge, fatty, pre-historic looking hunk of protein. And when that happens to me, not just any meat will do. I need the meatiest, most succulent, incredibly tender and packed with flavor protein ever. That can only mean one thing…

LAMB.

Not just any lamb, but a whole roasted lamb shoulder. It is so good that truthfully if you just stuck into your oven for a few hours with out any spices or seasoning it would still taste good. But, if you want to up your lamb game this is the way to go.

I have no idea how this idea popped into my head. I was racking my brain trying to come up with all sorts of ways to cook my lamb. My first thought was to put it in a huge roasting tin on top of the potatoes.

Oh, sorry. Let me back up a minute. We need to talk about the potatoes.

Lamb has tons of fat. When you cook the fat it melts. So, you could either let all the fat sit in the bottom of the pan, or you can use that fat to flavor something else. Therefore, potatoes.

Ok, back to the lamb.

I could have just plopped it on the potatoes and let it cook like that, but then what about the bottom of the lamb shoulder. I wanted 360 degrees of lamb crispiness with a completely tender inside. Then it hit me. Why not use my actual oven rack as a way to cook my lamb. This way I can allow the heat to reach the entire lamb evenly, and I can catch  all those amazing fat drippings! Then I though, wait!!!! Why catch the drippings in an empty pan when my potatoes can soak up all the salty, earthy, fatty goodness! So, that is exactly what I did.

And it was AMAZZZZZZZZING!!!!!

 

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It was sooo good! The outside of the lamb was seasoned incredibly and was irresistibly crispy. The inside was oh so tender that we were actually pulling the meat of the bone with our fingers. And the potatoes. Oh. Those potatoes. Crispy, crunchy, salty, soft on the inside, and completely addicting. 

I went with very traditional lamb seasonings. I have to say, I was a bit nervous about the rosemary, because I often find it very overpowering but it worked so well here. The lemon zest, although not traditional, balanced the rosemary and the earthiness of the lamb so well. It really all came together to make a show stopping main course. 

With the winter rapidly approaching, we’re all going to need a meatfest pick-me-up every now again to help keep us cozy and warm! 

For the full and printable Roasted Lamb Shoulder recipe, click here

 

 

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Sherry Braised Short Ribs

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Short ribs are the perfect meat.

They need to be cooked low and slow so, you don’t have to stand over them mixing and turning. They can go sweet, savory, garlicky, asian-y, mexican-y, italian-y etc. Which means there are endless variations that you can make to satisfy any mood you are in. And, anything leftover, if there even are any, can easily be repurposed into another delicious meal. 

I like to take my leftover short ribs shred them, and make tacos, or stuff them into egg roll or wonton wrappers. It’s the perfect side dish or appetizer. I sometimes even make and fill the wontons and then freeze them raw. This way, if I have last minute company, which happens pretty often around here (you know who you are), I can just pop out how ever many I need and fry ’em up.

This recipe is amazing on it’s own and repurposed. The sherry wine, which I pretty much put in everything because it’s amazing, gives it such a good rustic full-bodied but still light, flavor. It’s a really nice change from red wine braised short ribs and even though its basically a huge chunk of meat, it really doesn’t leave you feeling as heavy.

You are definitely going to want to serve these with something to soak up the insanely heavenly juice. I served mine with rice, because in my house, a meal wit out rice would cause a small riot, but think mashed potatoes or even really good crusty bread.

If you actually do have any leftovers, besides for just eating them cold out of the fridge, you can definitely put these into wontons. Serve them with a really good horseradish dipping sauce, and BOOM, best appitizer ever! In fact, double the recipe and make extra, just so you can do that. It’s worth it!

For the printable recipe click here.

Hope you all enjoy:)

Peas out,

Danielle

 

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Cross-hatched Broiled Eggplant

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The first course is my favorite course of any meal. Those few minutes before everyone comes home from shul, when the table is set beautifully, and there are tons of appetizers, dips and salads plated and scattered so precisely and elegantly over the table top brings me pure joy. My hours spent cooking in my small, Israeli, not-enough-counterspace-or-cabinets-kitchen all become worth it. I look at my table, breath deeply and think to myself how beautiful shabbos really is.

Then they come home.

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Within minutes every single toy has come off the shelves, out of boxes and thrown all over the floor only to be abandoned seconds later to the more fun, fort building using every one of the blankets taken off of the freshly made beds.

Even with the all this chaos swirling around my house, when we finally make it to our seats and I see all the mouthwatering dishes confetti-ed across the table I remember what a privilege it is to cook and feed the people we love.

               img_5494 Now that we’ve established just how important the first course is to me, lets talk about what it actually takes to put out such an array of food.

It takes a few days of being extremely organized to create a truly spectacular first course. Dips and sauces take time to prepare and if you leave it all till Friday, there just won’t be time. So, I usually start by making anything that is ok sitting in the fridge or meant to be served cold, first. That could include salad dressings, dips, and marinated salads (think carrots or peppers). Next I move on to my more time-consuming elements.  I”ll boil any grains that I’m going to include in salads and roast any vegetables. Lastly, I make my mayo because it has raw eggs and cook my fish so that its as fresh as possible. Then before lunch, all I have to do is cut up whatever fresh vegetables I need and I’m good to go.

All that is fine, until you have a week where everything is going wrong and cooking becomes an afterthought. So, you have to pull a meal together in an hour. In those situations I make four fast and easy dishes. I make mayo, salsa, tahini and this eggplant.

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It is so simple and so delicious. The cooking time takes about an hour but the active work takes less than 5 minutes. You get so much flavor for such little effort and it looks so insanely beautiful on the table. In fact, I don’t only make this when I’m short on time because no matter how many people you are serving, it always gets finished! 

Cross-hatching the eggplant adds tons of little corners to the eggplant that get perfectly crispy and it makes it so easy to just scoop out the actual flesh. I like to serve it with a drizzle of tehini, some fresh parsley and when I want to get fancy I’ll sometimes add some chopped tomato and shallots. 

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For the printable Cross-hatched Broiled Eggplant recipe click here.

For my Tehini recipe click here.

Hope you all enjoy!

Peas & Love,

Danielle

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Bourbon Caramel Apple Pull Apart Loaf with a Honey Glaze

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Am I the only person who has been through an insane amount of flour already, this holiday season?

Oh wait, whats that?

The holidays didn’t even start yet? Oh I didn’t realize. Because when every holiday starts on a Sunday, the day after shabbos, you need to start cooking a month in advance. So, in my house, it’s been erev Rosh Hashana for the past two weeks. And first on my to do list, challah.

Why start with challah?

Continue reading “Bourbon Caramel Apple Pull Apart Loaf with a Honey Glaze”

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PSA: Where to buy prepared food in Jerusalem

Gourmet Glatt.

Ha, just kidding. Nothing is that simple in this country!

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In the past there have been a few places in Geula, Ezras Torah, Bais Yisroel and Rechavia that have sold mass-produced prepared shabbos food, if you can call it food. There have even been a few makolets and other places that have attempted to make fresh shnitsel and roasted chicken that were actually delicious until they were shut down for illegal production. So, over the last few years, lots of talented, young married girls started creating menus or cooking specialty items and selling them to tourists that come in for the holidays or vacations. Truthfully, if you’re organized enough to know how much food you need, and what you are going to want to order, this is really your best bet. Even though most of the food will be made in advance and therefore frozen, it is usually the most delicious choice. These girls care about the product they are giving you and will provide you with real home cooking. However, there was no place, that was both CLEAN and had a good hechsher, where you could buy everything you needed, last minute, for  shabbos, and know that you were buying food that people would actually be happy to eat. 

Until now.

Meet “Shabbos Bistro”.

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Continue reading “PSA: Where to buy prepared food in Jerusalem”

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Pumpkin Pie Babka with Lotus Spread Crumbs

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What do you get when you cross the fall with jewish holidays? Pumpkin pie babka. Duh. Its the perfect marriage between the warming spices in a pumpkin pie and the sweet yeasty babka dough. 

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Lets be real, though, for a minute. Most regular pumpkin pies are pretty gross. They usually end up resembling something closer to a baby food pie than anything else. The only good pumpkin pies are the ones that basically don’t look like pumpkin pie at all. They’re topped with mile high mounds of sweet crunchy pecans, crumbled ginger bread cookies or mountains of whipped cream. The soft but not smooth texture of a plain ol’ pumpkin pie just doesn’t cut it. 

The flavors of a pumpkin pie, on the other hand, are AMAZING. Have you ever noticed that every single food in the supermarket that could be turned into pumpkin pie flavor, comes out in the fall? From Oreos to lattes, jello to teas, and energy bars to granola you can basically buy a pumpkin pie in any form.

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So, what do you do when you want to make your own pumpkin pie to serve at the end of your amazing holiday meals? Do you just buy a pack of pumpkin spice oreos and call it a day, or do you serve a mushy baby food version of pumpkin pie?

No way!!!!!!!!!

You take a piece of your challah dough (or you buy a pre-made dough), and you roll up your pumpkin pie into the most comforting of desserts. A huge yummy, warm babka. Then, as if babka-fying your pumpkin pie wasn’t enough, you then decide to up your game a little more and take it over the top with a lotus cookie spread crumb. Now every bite of your pumpkin pie babka is accompanied by the most delicious crumb topping that is laced with the deep dark buttery (but not dairy) caramel-y flavors of the lotus biscoff cookies.

So, this holiday season, that falls out in the depths of apple picking and pumpkin eating season, change things up a little and  turn your pie into a babka!

For the printable Pumpkin Pie Babka recipe, click here.

 

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