Author: Daniel Peikes

Pit Beef With Homemade Horseradish Sauce

Pit BeefWith a small crowd this Passover I ended up with a quite a bit of leftover grated horseradish. I also had an extra French roast that sat uncooked in my freezer. The first thing that came to mind was roast beef with horseradish sauce, but I wanted to put my own spin on it.  The weather has also been getting better here, so I have been itching to fire up the grill. And then it came to me, pit beef. What is pit bit beef you ask? Pit beef is Baltimore’s answer to southern style BBQ. It takes a tough piece of meat and cooks it on a grill over charcoal or wood, and that is about where the similarity ends.

What is Pit Beef?

Pit beef uses a lean cut of meat cooked to medium rare, sliced thinly, and served on a kaiser roll.  It usually calls for an eye of round, but that is not a cut that is generally available in the kosher market.  The French roast I used seemed to work well and is readily available wherever kosher meat is sold.  Ideally you would cut it on a deli slicer, but that is not practical for the average home cook. Use your longest, thinnest, and sharpest knife.  Cut against the grain and take your time and it will be OK.

Most of the recipes I have seen for pit beef call for oregano (which to me sounds like Italian beef). I went with celery seed for a Chicago style twist (yes, I know a Chicago style hot dog uses celery salt not celery seed). The tricky part about making pit beef is getting medium rare most of the way through with a good char on the outside using the grill.  The way to accomplish this is to use two zone cooking to split your grill between direct and indirect heat.

Check out some of our other grilling recipes and BBQ related adventures here:

BBQ Related Posts

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Pit Beef
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Pit Beef With Homemade Horseradish Sauce
Prep Time
10 mins
Cook Time
1 hr
 

Baltimore's answer to BBQ, with a Chicago twist.

Course: Dinner, Lunch, Main Course, Meat, Sandwich
Cuisine: American, BBQ, Kosher
Keyword: BBQ, Beef, kosher, pit beef
Author: Daniel Peikes
Ingredients
Pit Beef
  • 4 lb French Roast
  • 1/4 Cup Mustard
  • 3 tbsp Granulated Garlic Power
  • 3 tbsp Granulated Onion Powder
  • 3 tbsp Paprika
  • 2 tbsp Salt
  • 2 tbsp Pepper
  • 2 tbsp Celery Seed
  • 6 Kaiser Rolls
  • Wood Chips Optional
  • Charcoal
  • 3 Onions Sliced into thick rounds
  • 3 Pickles Sliced into rounds
Horseradish Sauce
  • 1/2 Cup Horseradish Root
  • 1/2 Cup Mayonnaise
  • 1 tbsp Mustard
  • 1 Clove Garlic
  • 1 tbsp Lemon Juice
  • Salt To taste
  • Pepper To taste
Instructions

  1. Trim any silver skin or large pieces of fat from the roast. Also, trim off any thin pieces of meat from the end of the roast (they will burn) to get a nice uniform shape.

  2. Coat the roast on all sides with a thin layer of mustard.

  3. Combine the garlic powder, onion powder, paprika, salt, pepper, and celery salt in a small mixing bowl. Coat the roast on all sides with a layer of the spice mixture. The layer of the spice mixture should be just thick enough so you can no longer see the mustard.

  4. Create a two zone fire in your grill. The goal of this is to create one area of your grill that is meant for high, direct heat similar to a stove, and a second area with lower, indirect heat similar to your oven. This is done by banking a small amount of coals on one side of your grill. I would recommend using fewer coals than you think you need. You can always add more coals to increase the heat, but it is a lot harder to remove lit coals to cool down your grill. If you have, throw on some wood chips or chunks for additional smoke flavor. The wood is not a must, but it is will give your meat a little something extra.

  5. Put the roast on the cooler, indirect heat side of the grill (the side without the coals). Put the probe from your thermometer in the middle of the thickest part of the roast. Cover the grill and allow the roast to cook until it hits 130°F.

  6. Once the roast hits 130°F remove the thermometer and move it to the hotter, direct heat side of the grill and cook on each side until you get a nice char. This should get the internal temperature to about 145°F, medium rare. Remove the roast from the grill to a cutting board and cover loosely with foil, allowing it to rest for at least ten minutes

  7. While the roast rests, throw the onions on the hot side of the grill and cook until they start to char. Keep an eye on them as they will burn easily and be careful to not let them slip through the gaps in the grill grate.

Horseradish Sauce

  1. Peel the horseradish and add it along with the mayo, garlic clove, lemon juice, mustard, salt and pepper to the blender or food processor. Blend until smooth. This can be done in advance, but not too early or the horseradish will start losing its bite.

Assembly

  1. Once the roast has rested, slice it as thin as you can against the grain. This will shorten the fibers of the meat creating a more tender tasting piece of meat.

  2. Toast the buns on the hot side of the grill, being careful not to let them burn. Put some of the horseradish sauce on the bottom of the bun, then the pickles, followed by the sliced beef. Top with the grilled onions and the top half of the bun. Serve immediately.

cooler

Passover Basics: Quick Carrots With a Little Something Extra

Passover Kumquat CarrotsDid you ever come across an item in the grocery store that you you aren’t sure what you are going to do with, but you know you have to try. Last week when I was doing my Passover produce shopping, I came across kumquats. Kumquats are miniature oranges that are eaten whole (peel and seeds included) and are quite tart. I love citrus fruits in general, but have never had the chance to try kumquats. When I saw them I knew I had to buy them and figure out what to do with them later.

In keeping with the  theme of keeping it simple this year, I wanted to create another easy recipe that is quick and can be made the day before. Carrots are a tasty vegetarian side dish and by adding some sweetness hopefully even your kids will eat them. I know kumquats can be hard to find and can be left out of this recipe without any major issues.  If you like the tartness kumquats provide, but you can’t find them, add a tablespoon of lemon juice to the recipe. If you find the recipe to sweet without the kumquats use less honey. The recipe also calls for cinnamon and ginger which also add some complexity to the dish. If those flavors offend you (or your children) feel free to omit them as well.

Quick tip: If you don’t want to bother peeling and cutting carrots, use packaged baby carrots instead. I personally prefer regular carrots, as I find baby carrots have a funny taste and texture but they will work in a pinch.

Here are some of our other kosher for Passover recipes:

Honey Roasted Chicken

Seder Roast

Sweet Potato Knishes

Herby Cabbage Salad Perfect for Passover

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Passover Kumquat Carrots
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Quick Carrots With a Little Something Extra
Prep Time
5 mins
Cook Time
20 mins
 

A quick and easy side dish great for any occasion with a little something extra. This recipe can be made without even turning on the oven. This recipe calls for the option of adding kumquats, a miniature orange that can be somewhat tart, but if you can't find them you can leave them out. It also calls for cinnamon and ginger, but if you don't like either of those feel free to leave them out as well.

Course: Side Dish, Vegetable
Cuisine: American, Jewish
Keyword: carrots, Passover
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 1 lb Carrots 1 Bag
  • 3/4 Cup Orange Juice
  • 1/4 Cup Honey
  • Salt To taste
  • Pepper To taste
  • 1/2 tsp Ground Ginger Optional
  • 1/2 tsp Cinnamon Optional
  • 25 Kumquats Optional
Instructions

  1. Peel the carrots and cut in to ½ inch thick coins. If you want to get fancy, cut them on a diagonal.

  2. If you are adding the kumquats slice them in half and arrange them neatly in the saute pan, cut side down. Cook over medium heat until the kumquats begin to brown.

  3. Add the carrots along with the orange juice and the honey to the pan. Season with salt and pepper to taste. If desired, add the cinnamon and/or ginger at this point.

  4. Cook until the liquid in the pan thickens to a sauce and the carrots begin to soften, about 20 minutes. Serve immediately or store in the an airtight container in the fridge for up to a week.

 

Passover Basics: Honey Roasted Chicken

An Apocalyptic Passover

Honey Roasted Passover ChickenThe holidays usually means large meals with big crowds. Spending time in Shul (AKA Synagogue) and visiting with friends and family. But this year everything is different. With everyone stuck at home alone for Pesach (AKA Passover) due to the Covid-19 (AKA Corona Virus) quarantine, many people are cooking for Pesach for the first time and others are struggling to figure out how to cook for a small crowd. I wanted to share a simple recipe that is perfect for feeding a small family. It so easy that even first time Pesach cooks can make it.  This is my go to easy chicken recipe that I use all year, but is also perfect for a simple holiday meal.

This recipe calls for a whole chicken spatchcocked. I find whole chickens stays more moist when cooking and are often a little cheaper than buying pre-cut chicken. Spatchcocking is easier than you think.  You simply cut out the spine with a heavy chef’s knife or kitchen shears and flatten out the bird. By flattening out the bird, it cooks more evenly. Pro tip: when spatchcocking a chicken don’t throw away the spine, save it for your chicken soup. That being said, if you don’t trust your butchery skills, this recipe works just as well with a pre-cut 8 piece chicken or even leg quarters (AKA bottoms).

Something a Little Different

While this recipe is pretty basic for Pesach, you can always jazz it up for something a little different during the year. If you like things a little spicy, use a hot paprika or some cayenne pepper. For something a little more complex try a curry powder or for an Asian twist try some soy sauce and Chinese five spice powder.

What is your go to simple Passover recipe for a small crowd? Let us know in the comments.

Recipe: Honey Roasted Chicken

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Honey Roasted Passover Chicken
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Honey Roasted Chicken
Prep Time
5 mins
Cook Time
1 hr
 

A quick and easy whole chicken recipe that is sure to please.

Course: Main Course, Main Dish, Meat
Cuisine: Kosher, Passover
Keyword: Chicken, Passover
Servings: 4
Author: Daniel Peikes
Ingredients
  • 1 Whole Chicken
  • Garlic Powder To taste
  • Onion Powder To taste
  • Paprika To taste
  • Salt To taste
  • Pepper To taste
  • Honey Enough to drizzle both sides of your chicken
Instructions

  1. Start by removing the backbone of the chicken by cutting down each side of the spine. This is know as spatchcocking. You can do this with a heavy chef's knife but I prefer to use kitchen shears. Then flip the chicken over so the breast is facing up and press down on it flattening the bird. The reason for this is by flattening the chicken out it will cook more evenly

  2. Season both sides of the chicken with the garlic, onion, paprika, salt, and pepper. Then drizzle with honey. Don't put on too much honey, as it can burn. Place the chicken in the roasting pan and cover tightly with foil.

  3. Preheat your oven to 350°F and roast the chicken until the deepest part of the part of the breast reads 160°F. Then remove the foil and increase the heat to 425°F and allow the chicken to continue to cook until the skin is browned and crispy, but keep an eye on it so it does not burn

  4. Once the skin is browned pull the chicken out of the oven and allow it to rest. Once it is cool enough to handle, cut the chicken in to quarters by cutting the skin between the breast and the thigh and split the breasts in half by cutting through the breast bone with a heavy chef's knife. If you have a lot small children, you may want to cut the chicken into eights by cutting the leg off of the thigh and cutting the wing off of the breast. Serve immediately.

Pulled Beef Filled Mini Doughnuts With a Trio of BBQ Dipping Sauces

Pulled Beef DoughnutsWhat’s the Deal With Doughnuts

Chanukah (or Hanukkah if you prefer) is upon us. On of the things I love about Chanukah are the doughnuts (or is it donuts).  Ok, I love doughnuts any time of year, but on Chanukah I have a good excuse. Doughnuts, along with other fried foods such as latkes, are eaten on Chanukah to celebrate the miracle of one night’s worth of oil found after the Greeks invaded the Temple burning for eight nights in the menorah.

Everything is Better With Brisket

If you follow this blog,then you know one of my culinary passions is BBQ. How could I combine doughnuts and BBQ you ask? I happened to have a smoked 2nd cut brisket in freezer waiting for just such an occasion. I felt like I needed some sort of sauce to compensate for the lack of frosting or creamy filling.

This gave me the opportunity to showcase three different regional styles of BBQ sauce. You can choose to serve any or all of them. These included a spicy southwestern chipotle sauce, a sweet Dr. Pepper sauce in the Kansas City style, and finally a tangy South Carolina mustard sauce. I originally thought of adding the sauce to beef filling or tossing the doughnuts in the sauce, but after talking to some friends, I ultimately decided to keep the sauce on the side.  This allows the diner to chose the type and quantity of sauce the desire and prevents the doughnut from getting soggy.

Another goal of this recipe was to make something a little more bite sized. Smaller donuts make a great hors d’oeuvre for your holiday party or an appetizer for shabbat dinner. Originally, I planned to make doughnut holes (AKA munchkins), but soon learned they are too hard to stuff with the brisket. I eventually settled on a mini doughnut ball slightly larger than a golf ball, which worked perfectly. As I have said many times before, I am not baker so I did start with Alton Brown’s yeast doughnut recipe  and then modified it to be a bit fluffier and to make smaller, rounder doughnuts.

Don’t forget to check out Rachel’s latest Chanukah recipe for the other staple of the holiday: Potato Latke Waffles

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Pulled Beef Doughnuts
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Pulled Beef Filled Mini Doughnuts
Prep Time
4 hrs
Cook Time
4 hrs
 

A savory twist on a Chanukah treat.

Course: Appetizer, Dessert, Hors d'oeuvre, Side, Snack
Cuisine: American, Holiday, Jewish, Kosher
Keyword: Beef, brisket, Doughnut, Pulled Beef
Servings: 12 Doughnuts
Author: Daniel Peikes
Ingredients
Doughnut Dough
  • 12 oz All Purpose Flour Yes, get a scale!
  • 2 Large Eggs Beaten
  • 1/4 cup (Non-dairy) Milk I used soy milk to keep it kosher, but if you don't need it to be kosher you can use regular milk.
  • 1-1/4 oz Vegetable Shortening
  • 2 Envelopes Instant Yeast
  • 1/3 cup Warm Water About 110°F
  • 1 tsp Salt
  • 1/4 cup Sugar Optional, if you want a sweet doughnut
  • Vegetable Oil For Frying. Enough to come 3" up the side of your pot.
Pulled Beef
  • 1 2nd Cut Brisket or Chuck Roast
  • 4 Cups Beef Stock Homemade would be best, but boxed will work in a pinch. You may not need all of it.
  • 1 Carrot Peeled and roughly chopped
  • 1 Onion Peeled and roughly chopped
  • 3 Cloves Garlic Peeled and roughly chopped
  • Salt and Pepper To taste
Instructions
Doughnuts

  1. Add the yeast and warm water to small bowl and stir until the yeast is completely wet.

  2. In another bowl combine the (non-dairy) milk and the shortening. Microwave until the shortening is melted, about 30 seconds. Alternately, you could heat the mixture in a saucepan. Set the mixture aside to cool.

  3. In the bowl of your stand mixer, combine the yeast and water mixture, the shortening and milk mixture, the salt, and the eggs, with the paddle attachment on the "stir" setting. At this point, add the sugar if you want a sweet doughnut. Slowly incorporate the flour until the mixture forms a cohesive mass.

  4. Switch to the dough hook and and knead for 5 minutes.

  5. Move the dough to an oiled bowl and cover. Allow the dough to rise on the counter until it doubles in size.

  6. Divide into 12 pieces and roll each piece in to a ball a little larger than a golf ball and allow them to rise on the counter until they double in size again.

  7. Add 3 inches of oil to a large heavy pot or dutch oven and put on the stove over medium heat. Once the oil get to 350°F, fry the doughnuts in batches on each side until golden brown.

  8. Put aside to cool.

Pulled Beef

  1. Season the brisket or chuck roast heavily with salt and pepper.

  2. Add the carrots, onions, and garlic, to a large pot or Dutch oven. Place the meat on top of the vegetables. Add enough of the beef stock to cover the meat about 3/4 of the way.

  3. Cover the pot and place the it on the stove over medium heat and allow the meat to braise until tender.

  4. Once the meat is tender, remove from the pot and allow it to rest until cool enough to handle, and shred using two forks.

  5. Using a knife, cut a slit in the doughnuts and stuff with the meat. Serve immediately with the BBQ sauce of your choice.

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Pulled Beef Doughnuts
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Chipolte BBQ Sauce
Prep Time
5 mins
 

Add a kick to your cooking

Course: Sauce
Cuisine: BBQ, Mexican, Southern
Keyword: BBQ, Chipotle, Sauce
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
  • 3/4 Cup Ketchup
  • 3 Chipotle peppers in adobo sauce, finely chopped These come in a small can is the Latin food section of your local grocery store.
  • 1/4 Cup Apple Cider Vinegar
  • 2 tbsp Dark Brown Sugar
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Ground Cumin
Instructions

  1. Add all the ingredients to a small sauce pot and simmer until all the solids are dissolved.

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Pulled Beef Doughnuts
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South Carolina Mustard Sauce
Prep Time
2 mins
 

A tangy sauce from the south

Course: Sauce
Cuisine: American, Southern
Keyword: BBQ, Mustard
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
  • 1/2 Cup Yellow Mustard
  • 1/4 Cup Apple Cider Vinegar
  • 1/4 Cup Prepared Horseradish Mayo Sauce
Instructions

  1. Add all the infringements in a bowl. Stir until thoroughly combined.

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Pulled Beef Doughnuts
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Dr. Pepper BBQ Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Sauce
Cuisine: BBQ
Author: Daniel Peikes
Ingredients
  • 1/2 Cup Dr. Pepper Syrup You can reduce a 2L of Dr Pepper or use Soda Stream Dr. Pete Sparkling Drink Mix
  • 1 Cup Ketchup
  • 1/4 Tsp Black Pepper
  • 1/4 Cup Cider Vinegar
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion Powder
  • 1 Tsp Ground Nutmeg
  • 1 Tsp Ground Cumin
  • 1/4 Cup Molasses
Instructions
  1. Combine all ingredients in a small sauce pot and simmer for about 10 minutes on low heat while stirring regularly.

 

Pho gà-Vietnamese Spiced Chicken Soup

POP-UP NIGHT

Before we get to the pho, some exciting news. On Sunday November 17th we are doing another pop up night at Congregation Ezras Israel. Last time we did a pop up night it was sold out, so make sure and get your reservations in ASAP. The menu this time is Vietnamese (hence the pho recipe, which will also be served at the pop up). I love the super bright flavors used in Vietnamese cooking. Your taste buds will be rocked by anise, lemongrass and ginger. See below for the full details. Make sure you register for the event before registration closes this Sunday, November 10th!

 

PHO

PhoPho, pronounced fuh, is a Vietnamese street food staple soup that is influenced by Chinese immigrants and French settlers and was later made popular across the world after the Vietnam war by refugees. It is usually made with boiling beef stock poured over thinly sliced raw beef. If you go that route, make sure to slice the beef super thin (partially freezing it first helps) and make sure the stock is boiling so the beef cooks., You can make pho with chicken as in this recipe, pork, or even vegetables. If you make a version with chicken (or pork for our non-kosher friends) I recommend precooking the protein. Unlike beef, you never want to serve rare chicken or pork.

What makes pho different than your Bubby’s chicken soup? It is seasoned with aggressive spices such as ginger, clove, and star anise.  Pho is almost always served with rice noodles, and usually comes with a series of accompaniments such as chilies, cilantro, Thai basil, lime, bean sprouts, and scallions. I recommend just giving everyone a bowl with only broth and noodles and putting all the extras on a big platter in the middle of the table so your guests can choose what they want. I think people enjoy what I like to call “interactive eating”. Who says you can’t play with your food??

CHICKEN PHO RECIPE

Pho

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Pho
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phở gà-Vietnamese Spiced Chicken Soup
Prep Time
15 mins
Cook Time
15 mins
 

A little Jewish penicillin with some Asian flare

Course: Soup
Cuisine: Asian, Vietnamese
Keyword: Pho
Servings: 8 Bowls
Author: Daniel Peikes
Ingredients
Broth
  • 1/2 Gallon Chicken Stock See recipe for chicken soup below or use store bought in a pinch
  • 6 Cloves Garlic Peeled and smashed
  • 1 Large Onion Peeled and quartered
  • 2 inch Piece of Fresh Ginger Peeled
  • 2 Sticks Cinnamon
  • 3 Star Anise Pods
  • 6 Cloves Cloves
  • 1 tbsp (Vegan) Fish Sauce or Soy Sauce See my recipe for vegan fish sauce below
Add Ins
  • Rice Noodles Cooked per the directions on the package
  • Fresh Chili Peppers Sliced thinly on a bias
  • Scallions Sliced thinly on a bias
  • Cilantro Stems removed
  • Lime Cut into wedges
  • Thai Basil Stems removed
  • Bean Sprouts
  • Shredded Roast Chicken This is a great way to use up leftovers or you can you use grocery store rotisserie chicken in a pinch.
Instructions

  1. Preheat your oven to 350°F. Place the garlic, onion, and ginger on the sheet pan. Roast until the aromatics begin to brown.

  2. Add the roasted aromatics, cinnamon stick, cloves, star anise, and chicken stock to a large pot. Bring to a boil and simmer for 5 minutes and strain out the solids.

  3. Add the noodles to the bowl and cover with the broth. Top with your favorite add ins and squeeze in some lime juice for some brightness.

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Pho
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Chicken Soup
Prep Time
20 mins
Cook Time
4 hrs
 

A classic kosher comfort dish.  It's good for what ails you, they don't call it Jewish penicillin for nothing. I don't like anything too fancy in my chicken soup so I stay away from things like zucchini and tomatoes, but if you like them feel free to add them, it won't hurt anything.  

One final note, your soup will never taste as good as your mother's for 2 reasons:

1. Memories are a strong force

2. She probably added some soup mix with MSG to give it that little something extra.

Course: Soup
Cuisine: Jewish
Servings: 1 Large Pot
Author: Daniel Peikes
Ingredients
  • 4 Medium Carrots Peeled and cut into 1 inch rounds
  • 4 Ribs Celery Rinsed, tops and bottoms cut off and cut into 1 inch pieces
  • 1 Large Sweet Potato Peeled and cut into chunks
  • 1 Turnip Peeled and cut into chunks
  • 1 Parsnip Peeled and cut into 1 inch rounds
  • 1 Onion Peeled and roughly chopped
  • Salt To taste
  • Pepper To taste
  • 1 Handful Dill
  • 1 Handful Parsley
  • 3 Bay Leaves
  • 4 Chicken Leg Quarters Remove and save the fat and skin to make schmaltz
Instructions

  1. Put all the ingredients in your largest pot and fill with enough water to cover everything, making sure not to fill too high in order to prevent it from boiling over.

  2. Cover the pot and put over high heat and bring to a boil.  Once the soup is at a boil remove the lid and turn the heat down to a simmer.

  3. Let the soup simmer for about four hours or until the soup reduces by about 15%.

  4. Remove chicken from the bones, adding the chicken back in to the soup and discarding the bones.  Serve within a week or freeze for up to six months. 

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Pho
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Vegan "Fish" Sauce
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Fish sauce is a sauce used to add a little funk to a dish.  Fish sauce is usually made by fermenting small fish such as anchovies in salt and then pressing out the liquid from it. While kosher fish sauce is available, I chose to make my own vegan fish sauce as many people who eat strictly kosher do not mix fish with meat or fowl. To create the requisite funk I used a quartet of fermented products, some of which can be hard to find. For that reason, even though I usually shy away from recommending specific brands, I make an exception here. I ended up buying much of what I needed at Whole Foods, but most they can of course be found on Amazon.com.

Course: Sauce
Cuisine: Asian
Keyword: Fish Sauce
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
Instructions

  1. Add all the ingredients to a small saucepan over low heat.  Stir until all the solids are dissolved. 

Recipe Notes

This recipe contains affiliate links. We at MYV earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food.

Don’t forget to check out Rachel’s pop up preview recipe: Vietnamese Coconut Lime Rice Pudding with Mango (Xôi xoài)

Roasted Red Pepper and Tomato Soup with Basil Oil

Roasted Red Pepper SoupThere is nothing more comforting to me than soup. It is also a great make ahead food, all you have to do is quickly warm it up in a pot or the microwave and you are ready to eat in a few minutes. It freezes excellently so you can can make large batches and use it for multiple occasions.

Another good thing about soup is there is there is one for everyone, no matter your taste. You can really let your creativity shine when making it. They say the test of a good chef is his or her soup. Are you meat-lover like me, try hearty chili or a mushroom barley or split pea with some short ribs. Are you a lacto-ovo vegetarian that craves cheese and carbs, go with a french onion soup. Vegan, how about a nice tomato based minestrone. Feeling under the weather, there is nothing better than mom’s chicken soup (AKA Jewish penicillin).

This soup is great to break your fast after Yom Kippur or to keep you warm in the sukkah. It is super easy to make and can be done in about an hour. You do not need to simmer this for half a day. The basil oil adds some great earthiness and richness to balance out the sweetness and acidity of the peppers and tomatoes.

Tip

I also include a basic vegetable stock recipe which can be used as base for many soups and sauces. Pro tip: freeze your stocks in ice cube trays and then move to Ziploc bags.  They will take up less space and you can defrost only what you need.

What is your favorite soup? Let us know in the comments.

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Roasted Red Pepper Soup
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Roasted Red Pepper and Tomato Soup With Basil Oil
Prep Time
30 mins
Cook Time
1 hr
 
Course: Appetizer, Soup
Cuisine: American
Keyword: Soup
Author: Daniel Peikes
Ingredients
  • 6 Large Red Peppers
  • 6 Large Tomatoes
  • 2-4 Cups Vegetable Stock Homemade ideally, but store bought will work
  • Salt and Pepper To taste
  • 100 Grams Basil Stems removed
  • 200 Grams Extra Virgin Olive Oil
  • 2 Liters Ice Water
Instructions

  1. Place the peppers and tomatoes on a parchment paper lined cookie sheet an put under the broiler on high turning regularly until you get a good char on all sides.

  2. Place the peppers and tomatoes in a large zip top bag and seal. Let steam in the bag until cooled.

  3. Once cooled take the tomatoes and peppers out of the bag and remove the skin and seeds.

  4. Add the peppers and tomatoes to a large pot and blend with an immersion blender until smooth.

  5. Add the vegetable stock a little at a time blending it in between additions until desired texture is achieved.

  6. Bring the soup to a simmer to bring all the flavors together and season with salt and pepper to taste.

  7. Drizzle on basil oil (see below) and enjoy, or freeze in an air tight container for up to three months.

Basil Oil

  1. Blanch your basil in boiling water for 20 seconds, then shock in ice water. Remove the basil from the water, squeeze out as much water as can.

  2. Add the basil and oil to a tall narrow container and blend until smooth with an immersion blender. Alternatively you could use a standard blender or food processor. Strain trough a fine mesh strainer and store in the fridge in an air tight container.

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Roasted Red Pepper Soup
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Homemade Vegetable Stock
Prep Time
15 mins
Cook Time
1 hr
 

An easy vegetable stock recipe to add your dishes instead of water so you don't dilute your flavors. I don't provide amounts for this recipe, as I tend to just use up whatever I have in the fridge.

Course: Soup
Cuisine: California, French
Servings: 1 Pot
Author: Daniel Peikes
Ingredients
  • Carrots Peeled and roughly chopped
  • Onions Peeled and roughly chopped
  • Celery Roughly chopped
  • Herbs Parsley and dill work nicely
  • Salt and Pepper To taste
Other Optional Ingredients
  • Mushrooms
  • Root Vegetables Such as sweet potato, turnip, and parsnip
Instructions

  1. Place the vegetables in the pot and fill with water until the vegetables covered by 3 inches.

  2. Place the pot over medium heat and bring to a boil. Once at a boil lower the heat and simmer until the water is educed by about 25%.

  3. Remove from the heat and season with salt and pepper to taste.

  4. Strain out the vegetables and use within a week, or freeze for up to three months. Use to make sauces and soups or to cook rice for improved flavor over using water.

Check out some of our other soup recipes:

Zucchini Leek Soup

Cream of Potato Zucchini Soup

Traditional Chicken Soup With (Kosher) Bacon Schmaltz Matzo Balls

Minestrone Soup with Gluten-Free Matzah Balls

Delicata Squash Stuffed With Apples Dates and Leeks and Rosh Hashanah Menu

Stuffed Delicata Squash

A Hearty Recipe for A Successful New Year

The Jewish holiday of Rosh Hashanah (AKA New Year’s) is just around the corner.  On Rosh Hashanah many Jews have the custom to eat traditional symbolic foods to promote different types of success in the coming year. Apples, leeks, dates, and gourds are all part of that tradition. Many people just put these foods on a plate and serve them as is but I wanted to come up with an easy side dish using them.

Rosh Hashanah also signifies the beginning of autumn. One of my favorite things about autumn is the availability of winter squash. The firm flesh of a winter squash makes for a great hearty side dish, and the yellow and orange colors match the colors of the changing leaves. one of my favorite parts of the season.  This recipe calls for delicata squash (squash is in the extended gourd family) as they are all the rage these days and their skin is edible. (I personally believe they are just a gateway drug to pumpkin spice.) You could use acorn or butternut squash if you cannot find  delicata and you don’t mind scooping the flesh from the skin at the table. The recipe also calls for some “warm” spices which are great as the temperature begins to dip this time of year.

Rosh Hashanah Menu

For the first night of Rosh Hashanah we usually invite Rachel and her husband Elliott along with a few other friends. I tend to go all out and break out some higher end proteins. I happen to have a large rib-eye and a couple of ducks in freezer, so instead of spending more money I decided to use those.

My full menu includes:

Cinnamon Sugar Challah (Made by my lovely wife Ronit)

Potato Leek Soup

Teriyaki Salmon (At my wife’s request)

Smashed Potatoes

Pomegranate Glazed Roast Duck

Sous Vide Rib-eye Roast

Roasted Delicata Squash Stuffed with Apples, Dates, and Leeks

Spinach Mango Salad with Beet Chips and A Pomegranate Vinaigrette

Apple Turnovers

As we head in to a new year I want to take this opportunity to thank all of you guys for reading our work. I feel like we have grown significantly in the past year and hope you all will continue on this journey with us in the coming year. We are working on some great things, so stay tuned. I have one favor to ask all of you, we can only be successful with your help. If you could all share this post with your friends across social media it would mean the world to us. From our families to yours, thank you, Shanah Tovah, and have a happy sweet new year.

Don’t forget check out Rachel’s newest Rosh Hashanah recipe: Tomato Pomegranate Salad

Recipe: Delicata Squash Stuffed with Apples, Dates, and Leeks

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Stuffed Delicata Squash
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Delicata Squash Stuffed With Apples Dates and Leeks
Prep Time
15 mins
Cook Time
1 hr 30 mins
 

This is a great dish as the weather begins cool off. It uses some great fall flavors of warm spices, along with apples and winter squash.

Course: Side Dish
Cuisine: American
Keyword: Delicata, Delicata Squash, Fall, rosh hashanah, Side Dish, Squash
Servings: 4
Author: Daniel Peikes
Ingredients
  • 2 Delicata Squashes Sliced in half the long way and seeds removed
  • 4 Apples Peeled, cored, and diced
  • 2 Leeks (Just the while part) Sliced in to 1/2" rounds and cleaned
  • 12 Dates Pitted and roughly chopped
  • 3 tbsp Oil for sauteing
  • 3 tbsp Ginger Ground
  • 3 tbsp Cinnamon
  • 3 tbsp Nutmeg Freshly ground
  • Salt and Pepper To taste
Instructions

  1. Sprinkle each of the squashes with a tablespoon each of the ginger, cinnamon, and nutmeg. Then season with salt and pepper to taste. Reassemble the 2 halves of two squashes (sans seeds) and wrap each one tightly in aluminum foil. Place on a foil lined sheet pan and roast at 350°F until it a knife pierces it easily, about 90 minutes.

  2. While the squash roasts, add the oil to the skillet and place over medium heat. Add the leeks to the pan and season with salt and pepper. Cook, stirring frequently until the leeks just begin to brown, then add the apples and dates as well as the remaining cinnamon, ginger, and nutmeg. Continue to cook and stir until the apples are a caramel brown and remove from the heat.

  3. Cut each squash in half the short way. You should have 8 shorter pieces when you are done. Fill each squash piece with the apple, leek, and date mixture and serve.

Don’t forget to check out some of our other Rosh Hashanah recipes:

Beef Bacon Wrapped Mergez Stuffed Date

Zucchini Leek Soup

Gluten-Free Honey Muffins

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Fish Tacos With Mango Jalapeno Salsa and Fresh Red Cabbage and Daikon Slaw

Fish TacosFish Tacos

Fish is usually Rachel’s territory, but with the “Nine Days” upon us, I decided to try my hand at fish tacos. I do have to admit, fish is not my favorite food. If it is really fresh I will eat it, but it must be a variety that doesn’t taste too “fishy”. I tend to stick with lightly flavored, white fleshed fish like cod and tend to stay away from more oily fish like mackerel.

As I have said before I personally consider tacos the world’s most perfect food. Tacos really are a great platform for almost any type of protein. Growing up, my mom never made fish tacos, so I didn’t try fish tacos until I was in my late 20’s. Years ago, my wife and I were on vacation in LA and we went to lunch at Fish Grill. We ordered fish and chips and fish tacos and shared the two dishes.

This was probably the first time I had ever ordered fish at a restaurant. The food was excellent. My theory is there are are two things that make a good fish restaurant, it should be close to the ocean, and busy. That way you know the fish can get there fast, and isn’t sitting around too long.  Also, don’t forget as Anthony Bourdain was fond of saying, never order fish in a restaurant on Monday.  Being in LA and very popular, Fish Grill checked all of the boxes. I wanted to recreate that experience at home.

California Cuisine

The goal here was to create a recipe inspired by that meal, all while making it easy and gluten free. I didn’t want to mess with a wet batter so I went with a breading. By using cornmeal instead of breadcrumbs I was able to keep the dish gluten free. The cornmeal also adds a great texture and nutty flavor. The slaw adds texture as well as some acidity and the salsa adds sweetness and a touch of heat. Both of these really help capture the great freshness of California cuisine.

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Fish Tacos
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Cornmeal Crusted Fish Tacos With Mango Jalapeno Salsa and Fresh Red Cabbage and Daikon Slaw
Prep Time
1 hr
Cook Time
30 mins
 

A fresh take on fish tacos. The salsa adds sweetness and heat, while the slaw adds crunch and acidity.

Course: Dinner, Lucnh, Snack
Cuisine: American, California, Mexican, Sea Food, Tacos, Tex-Mex
Keyword: Fish Taco
Servings: 4 people
Author: Daniel Peikes
Ingredients
Fish
  • 1 lb Firm Fleshed White Fish Cod works well, but tilapia or any white fish will work in a pinch
  • 2 Cups Yellow Corn Meal
  • 2 Large Eggs Beaten
  • Vegetable Oil For Frying
  • Salt and Pepper To taste
  • Chili Lime Seasoning I use the one from Trader Joe's, but in a pinch a mild chili powder will work
  • Corn Tortillas I like the 4.5'" mini tortillas but any taco sized tortilla will work
Crema
  • 1 Cup Sour Cream
  • Zest and Juice of 1 Lime
Salsa
  • 1 Pint Cherry Tomatoes
  • 1 Large Mango Diced
  • 2 Jalapenos
  • 1/4 Cup Cilantro Stems removed and roughly chopped
  • 1 Lime
  • Salt To taste
Slaw
  • 1/2 Cup Shredded Red Cabbage
  • 1/2 Cup Shredded Green Cabbage
  • 1/2 Cup Shredded Carrots
  • 1/2 Cup Shredded Daikon or Radish
  • 1 tbsp Kosher Salt
  • 1/4 Cup Rice or Apple Cider Vinegar
  • 1 tbsp Whole Mustard Seed
  • 1 tbsp Celery Seed
Instructions
Salsa

  1. Place the cherry tomatoes and jalapenos on a parchment paper lined baking sheet. Place in a cold oven and set to bake at 375°F. Roast until the tomatoes begin to burst and the jalapenos start to blister.

  2. Allow the tomatoes and jalapenos to cool. Remove the stems and seeds from the jalapenos,

  3. Roughly chop the tomatoes and jalapenos and add to a mixing bowl. Add the mango, cilantro, and salt. Add the juice from the limes and lightly stir to evenly distribute the ingredients.

Slaw

  1. Combine the 2 cabbages, daikon, carrots, salt, vinegar, mustard seed, and celery seed in a large bowl and stir to combine.

Fish

  1. Cut your fish into 1/2" by 3" strips and season with salt and pepper.

  2. In a bowl, combine the chili lime seasoning and the cornmeal.

  3. Dip each piece of fish in the egg and then in the cornmeal.

  4. Place a cast iron skillet or large frying pan over medium heat and and add a 1/2" of oil.

  5. Fry your fish until golden brown on each side.

Crema

  1. Mix the juice and zest of a lime with the sour cream.

Assembly

  1. Lightly brown your tortillas in a skillet.

  2. Place some of the slaw on the bottom of the tortilla, then add 1-3 pieces of fish depending on the the size of your tortillas. Top the fish with the salsa and drizzle on the crema. Enjoy!

Like this recipe? Check out some of our other fish recipes

Spicy Moroccan Salmon with Pickle Slaw

Smoked Salmon and Avocado Stacks

Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo

Spicy Salmon Tamales

 

 

Spinach Ravioli With Alfredo Sauce

Spinach RavioliWelcome Home

We sent my eldest son to sleep away camp for the first time this year.  While my wife was nervous about him being away from home, he was very excited to be free from chores for a month. He spent four weeks enjoying himself, playing a lot of sports, making new friends, and going on a lot of trips, but as everyone knows, camp food can be somewhat basic. Now I am sure he was well fed (the chef is a friend of mine), but I wanted to make something special for his first dinner back home. That being said, while my son is not the world’s most adventurous eater, he does really like spinach ravioli. He encountered it at a Sheva Brachot at a restaurant several years ago and has loved the dish ever since.

The Nine Days

I also wanted find a recipe to share that was vegetarian, which I know is usually Rachel’s domain, but the “Nine Days” are approaching at the end of this week. What are the  “Nine Days” you ask and what does it have to do with vegetarian food? On the Jewish calendar, the Nine Days which begin on the first day of the Jewish month of Av, are a traditional time of mourning for several historical tragedies that befell the Jewish people. They culminate with the saddest day on the Jewish calendar, a fast day known as Tisha Ba’Av. As a sign of mourning, many Jews have a tradition to abstain from eating meat during this period. Spinach ravioli fit this bill nicely.

Yes It Is Worth The Effort

Why make your own spinach ravioli when you can just buy it in a box from the freezer section of your favorite supermarket? Sure, it’s time consuming, but it is fairly easy and if you take the time, your family will be able to taste the love you put in it. Also, when it comes to making things from scratch, pasta will impress people with minimal effort.  It also cooks very quickly, so once they are formed you can have them on the table in two minutes. You can also make a large batch and freeze them on a cookie sheet and pull out a handful and cook just what you need, at a fraction of the price of buying them in the store.

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Spinach Ravioli
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Homemade Spinach Ravioli With Alfredo Sauce
Prep Time
2 hrs
Cook Time
30 mins
Resting Time
1 hr
Total Time
3 hrs 30 mins
 

This a great way to get your kids to eat their spinach. There is spinach in the dough, filling and sauce. Is it a lot of work? Yes. Is it worthwhile? Absolutely. Don't try to rush this recipe. This is a recipe that you should devote a Sunday to. With a little time and a lot of love, your pasta will come out great.

Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Italian
Keyword: pasta, ravioli, spinach
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
Dough
  • 1 bunch Fresh Spinach About 1/2 pound. Washed, stems trimmed, and roughly chopped.
  • 2 Cups All Purpose Flour
  • 3 Eggs
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 2 tsp Salt
Filling
  • 2 tbsp Butter
  • 1 Large Onion Diced
  • 1 Bunch Fresh Spinach About 1/2 pound. Washed, stems trimmed, and roughly chopped.
  • 1 tsp Salt
  • 15 oz Ricotta Cheese
Sauce
  • 3 tbsp Butter
  • 3 Cloves Garlic Chopped fine
  • 3 tbsp All Purpose Flour
  • 2 Cups Heavy Cream
  • 1/2 Cup Parmesan Grated
  • Salt and Pepper To taste
  • 1 Bunch Fresh Spinach About 1/2 pound. Washed, stems trimmed, and roughly chopped.
Miscellaneous
  • 1 Large Egg Beaten
  • All Purpose Flour To keep the pasta from sticking
Instructions
Dough

  1. Add half the butter to a large saute pan and place over medium heat. Saute spinach until it is wilted. Do not overcook the spinach as it will shrink down significantly. Move the spinach to bowl and allow it to cool.

  2. Once the spinach is cooled, use your hands to squeeze out as much moisture as possible. Catch the liquid in a bowl and reserve for later.

  3. Add the spinach to your food processor fitted with the S-blade and process until the spinach is smooth. If you are having trouble getting the spinach to puree to a smooth consistency slowly add the liquid from the spinach back into the mixture.

  4. Once the spinach is smooth, switch to the dough blade and add the flour, eggs and oil. Process until the dough comes to together in to a ball. If it looks a little dry add some more or the spinach liquid or some water. Be careful not to over process otherwise your dough will be tough.

  5. Remove the dough from the food processor to the a lightly floured counter. If the dough still looks a little shaggy, knead by hand until a smooth ball is formed. Once the dough forms a smooth ball, wrap tightly in plastic and put in the refrigerator to rest for at least as hour.

Filling

  1. Add the butter to a saute pan and put over medium heat. Add the onions and salt to pan and saute until the onions start to brown. Add the spinach and saute until the spinach is wilted.

  2. Move the spinach and onion mixture to a large bowl and allow to cool. Once cooled, add the ricotta and stir until the spinach is evenly distributed throughout the mixture.

Sauce

  1. Add the butter and garlic to a large saute pan. Once the butter is melted, add the flour. Stir, coating all of the flour and cook until the mixture just begins to brown. This mixture is called a roux.

  2. Add the cream, Parmesan, salt, and pepper to the roux. Stir to combine, making sure to get all of the roux off of the bottom of the pan so it does not burn.

  3. Bring the sauce to a bare simmer being careful not to allow it to boil, and add the spinach. The sauce is done once the spinach is wilted.

Assembly and Final Cooking

  1. Roll out the pasta dough into two long sheets. Use a pasta roller if you have one, it it will make your life much easier. Start on the widest setting, moving one interval thinner each time. You can use a rolling pin if you don't have a pasta roller but your dough will likely be thicker, changing the texture.

  2. Place one of the sheets on a lightly floured counter. Starting about an inch from the end put a teaspoon of filling every two inches centered vertically.

  3. Brush egg along the edges and between each mound of filling. Carefully place the the second sheet of dough on top. Press the top sheet down over around the filling, pushing out any air.

  4. Trim the edges with a pastry cutter or a sharp knife to make sure you have straight edges and cut between each ravioli evenly.

  5. Place a large pot of heavily salted water over high heat. Once the water comes to boil, add the raviolis in batches. Cook until they float to the surface. It should only take about a minute.

  6. Remove the raviolis from the water to a bowl or plate with a slotted spoon. Add as much sauce as you like, and eat immediately.

Don’t forget to check out Rachel’s latest “Nine Days” recipe, Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo or any of our vegetarian recipes.

Personal Spanakopita Cheesecake Topped with Feta and Crispy Leeks

Spanakopita CheesecakeThe holiday of Shavuot is approaching, or as they call it in my wife’s office the cheesecake holiday. Why is it the cheesecake holiday? I’m glad you asked. Shavuot is the only holiday on the Jewish calendar where we traditionally eat dairy. The primary reason given is that Shavuot celebrates the Jewish people’s reception of the Torah. The Torah contains the Jewish dietary rules know as kosher.  While the Jews sorted out these new rules, they stuck to eating dairy which has somewhat simpler rules than consuming meat.

As I have said many times before I am not a baker, and I usually leave anything pastry related to my wife. Instead of treading on her domain and doing a traditional sweet cheesecake for dessert I decide to challenge Rachel to a savory cheesecake challenge.

Spani-what?

I kicked around a few ideas including a deep dish pizza cheesecake, a goat cheese and caramelized onion cheesecake, and a hybrid cheesecake/frittata, but ultimately landed on a spanakopita inspired cheesecake. I took a bottom up approach for this recipe as I wanted to challenge myself to use filo dough (sometimes spelled phyllo) for the crust which can be hard to work with. Once I established that, and wanting to stay in the savory realm, the choice of spankakoptita was fairly obvious. Spankakoptita is a Greek spinach, feta cheese, and filo “pie”, often served in the style of a lasagna or as small hors d’oeuvres. A dish containing cheese, a savory vegetable, and crispy dough checks all the boxes needed to compete in this challenge.

Alerts and Alternatives

A few things to remember as you make this recipe. Taste your feta before you use it.  Some brands are are more moist than others. I prefer a moister feta for this recipe. When frying your leeks keep your temperature low, otherwise the leeks will burn quickly. If you can’t be bothered to make these as personal cheesecakes this will work perfectly well as a large cheesecake. If you decide to make it as a large cheesecake you can use filo dough as a base or you can use a store bought frozen savory pie crust (not a shelf stable graham cracker crust like you would use for a sweet cheesecake).

Recipe: Personal Spanakopita Cheesecake Topped with Feta and Crispy Leeks

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Spanakopita Cheesecake
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Personal Spanakopita Cheesecakes Topped with Feta and Crispy Leeks
Prep Time
15 mins
Cook Time
45 mins
 

A twist on a Greek dish that is perfect for your Shavuot table.

Course: Appetizer, Side Dish
Cuisine: Greek, Holiday, Kosher
Keyword: Cheesecake, Spanakopita
Servings: 24
Author: Daniel Peikes
Ingredients
  • 1 lb Cream Cheese 2 bricks, allow to soften on the counter for an hour
  • 1 lb Ricotta Cheese
  • 2 Large Eggs
  • 2 lbs Fresh Spinach Washed and stems removed
  • 2 Large Onions Sliced
  • 1 Stick Unsalted Butter Melted
  • Kosher Salt For seasoning your spinach and onions
  • 2 Large Leeks Green part removed, white part cleaned, and sliced in to matchsticks
  • 1 lb Feta Cheese Crumbled
  • Vegetable Oil For Frying
  • 1-1 lb Package Filo Dough
Instructions

  1. Add 2 tablespoons of the melted butter to a large saute pan an place over medium heat. Add the onions and season with a heavy pinch of salt. Saute until the onions begin to brown.

  2. Add 2 more tablespoons of butter and the spinach to the pan. Season again with another heavy pinch of salt. Cook until the spinach has wilted, but be careful not to cook it too much as spinach shrinks significantly when cooked.

  3. Remove the spinach and onion mixture from the pan to the bowl from your mixer. Drain off any excess liquid. Allow to cool to room temperature.

  4. Add the cream cheese, ricotta, and eggs to the mixer Bowl. With the paddle attachment mix until thoroughly combined. You can do this in a mixing bowl with a spatula, but the stand mixer definitely makes it easier.

  5. Brush the muffin tins with melted butter. Cut the filo dough in to 48-3x3 inch squares, and brush each square with melted butter. Place two squares in each cup slightly off set from each other making sure to cover the entire side and bottom the muffin tin cup.

  6. Fill each cup 3/4 the way with the spinach and cream cheese mixture, about 3 tablespoons.

  7. Top each one with feta and bake for 45 minute. Allow to cool and remove from the muffin tins.

  8. Add a 1/4 inch of oil to a frying pan and place over low heat. Once the oil is hot add a handful of leeks at a time, and fry until they just turn golden brown. Be careful as the leeks can burn quickly.

  9. Top the cheesecakes with the leeks and serve immediately.

What’s your favorite kind of cheesecake? Have you ever made a savory cheesecake? If so what flavors did you use?

Don’t forget to check out Rachel’s savory cheesecake: Mini Crust-less Smoked Salmon Cheesecakes (Happy Shavuos!)