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These are fudgy and gooey in the middle and always a big hit. You can never have enough. They are best served with vanilla ice cream.
1 cup oil
4 eggs
2 cups sugar
½ cup potato starch
1 teaspoon vanilla
1 cup cocoa
1 bag (2 cups) chocolate chips
Preheat oven to 350 degrees. Combine all ingredients and pour into a 9-inch round or square baking pan. Bake for about 30 to 45 minutes – until top is cracked.
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2 medium shallots, minced
2 cloves garlic, minced
4 teaspoons chili powder
4 teaspoons smoked paprika or Hungarian paprika
2 teaspoons ground cinnamon
2 teaspoons oregano
1 teaspoon kosher salt
1 (4-pound) first-cut brisket
¼ cup red wine
1 cup chicken stock
1 14-ounce can diced tomatoes
¼ cup packed dark brown sugar
¼ cup cider vinegar
Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350 degrees.
Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.
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4 medium-sized leeks, trimmed, cut lengthwise into quarters and cleaned well
2 tablespoons margarine
¼ cup chicken broth (pareve or regular)
1 teaspoon lemon zest
Salt and pepper to taste
Melt margarine in a medium-sized skillet over moderate heat. Add leeks and sauté gently for about 5 minutes. Add broth and zest. Cover and cook an additional 10 minutes. Season with salt and pepper.
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4 eggs
1 cup dark brown sugar
3 teaspoons vanilla
3 teaspoons baking powder
1 cup sugar
1 cup potato starch
1 cup finely ground nuts
1 (6 ounce) package of chocolate chips
1 cup oil
Preheat oven to 350 degrees. Mix everything except the chocolate chips in a mixer. Sprinkle the chocolate chips on top. Poke holes in the batter. Bake 50 – 60 minutes.
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2 pears, peeled and sliced
1 cup potato starch or macaroon crumbs, depending on your taste preferences
1/3 cup brown sugar
¼ cup sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons margarine
Preheat oven to 350 degrees. Combine all ingredients except pears until coarsely crumbled. Pat one-third of the mixture into the bottom of a lightly greased 9-inch square pan. Top with pears. Crumble the rest of the mixture n top. Bake for about 45 minutes.
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1 box square matzahs or 1 box matzah farfel
1-½ cups cheddar cheese, grated
¼ cup butter, melted
½ cup milk
½ cup sour cream
Preheat oven to 350 degrees. Break matzahs into small farfel-sized pieces. Cover with water and drain. Mix with 1/2 cup grated cheese, melted butter, milk and sour cream. Pour into a 9 x 13-inch pan. Cover top with remaining 1 cup grated cheddar. Bake for 45 minutes.
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1 cup water
½ cup oil
2 cups matzah meal
4 eggs
1 rounded teaspoon salt
Boil water and oil together. Add matzah meal and cool for 15 minutes. Add eggs and salt and mix well. Preheat oven to 350 degrees. Grease or wet hands and form into balls. Place on a greased cookie sheet and poke a hole in the middle to create a bagel shape. Bake for 45 minutes.
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Crust:
1 box of nut cookies
4 tablespoons margarine, melted
Filling:
2/3 cup blanched almonds, (about ½ cup finely ground)
1 tablespoon potato starch
7 tablespoons sugar
6 tablespoons margarine
1 egg
1 small can (about 13 ounces) pear halves
Sliced almonds
Crush cookies into crumbs and add melted margarine. Line a tart or pie pan with the crust. Refrigerate
Mix nuts and potato starch in a food processor. Mix in sugar, then margarine, and blend until smooth. Mix in egg. Cover and chill 3 hours.
Preheat oven to 350 degrees. Spread filling over crust. Slice the pear halves horizontally and gently place in the almond filling. The fat bottom of the pear should be against the rim and all the tops should meet in the center. Put five pear halves in the shell and leave approximately 2 inches between them so the filling shows a bit. Top center with sliced almonds. Bake for 55 minutes.
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5 jars of carrot baby food (or 1-¼ cup mashed cooked carrots)
4 eggs
2 cups of sugar
½ cup oil
1 tablespoon lemon juice
1 tablespoons orange juice
2 cups matzah cake meal
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
Preheat oven to 350 degrees. Mix all ingredients together. Bake approximately 30 minutes. These come out dense but the kids eat them out of the pan.
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by Chef David Kolotkin of Prime Grill
Feeds 6-8 people
Chilean Sea Bass Mousse:
1 small onion peeled and quartered
2 small carrots peeled and cut into 1-inch piece
1 celery stalk cut into 1-inch piece
½ cup flat leaf parsley, chopped fine
½ cup basil, chiffonade
1½ pound Chilean sea bass, cut into 1-2-inch piece
2 eggs
Sugar to taste (approx 1-1/2 tablespoons)
Kosher salt to taste( approx 2 tablespoons)
½ pound sliced smoked salmon
Preheat oven to 325 degrees.
In a food processor with the blade attachment, process onions until fine and minced. Place in a large mixing bowl. Place carrots and celery in the food processor and repeat step #1. Place with onions in the bowl. Add herbs to the vegetables. Process sea bass until fine. Add the eggs, sugar, salt and pepper and mix until combined. Add this to the bowl with the vegetables and herbs. Mix well with a spoon. Using a spoon, make 2-3 ounce quenelles and place on a cookie sheet lined with wax paper. Bake for 12-15 minutes until tender and firm. Cool and reserve. We will use the smoked salmon during the assembly of this dish so keep it refrigerated for later.
Sweet and Sour Beets with Basil :
1 cup sugar
1-½ cups red wine vinegar
1-½ cups water
3 red beets peeled and cut into batons(or matchstick pieces ¼-inch thick)
8 basil leaves chiffonade.
Combine sugar, vinegar and water in a deep pot. Add the beets to the pot and bring to a simmer uncovered until beets are tender. Approx 45 minutes and until only a little liquid is left. The remaining liquid should be a syrup. Cool and add the basil chiffonade. Reserve
Horseradish and Lemon Aioli :
3 egg yolks
2 tablespoons prepared white horseradish, liquid squeezed out
1 lemon, zested and juiced
¼ teaspoon kosher salt
1 cup vegetable oil
Place all ingredients except the oil into a mixing bowl. Combine using a flexible whisk. Slowly start to drizzle the oil in while whisking vigorously in a slow steady stream. Whisk until all the oil has been emulsified. This entire aioli can also be done in a food processor. Set aside.
To assemble:
Place a small dollop of the aioli on a piece of the sea bass mousse.
Depending on the size of the smoked salmon slices you may need 1-2 pieces per mousse. Lays the salmon flat on a cutting board. Place the Chilean bass mousse on top, and roll so the smoked salmon wraps evenly around. Repeat this process until done. Place 1 -2 pieces of the Chilean Sea Bass Mousse, wrapped with smoked salmon, on a plate with the sweet and sour beets next to them. It is nice to drizzle some of the natural beet syrup on the plate. Extra horseradish lemon aioli can be placed on the plate as well. Enjoy.
Le Marais
The Prime Grill
Abigael's On Broadway
Basil
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
