Category: Shabbos

Sundried Tomato Olive Tapenade


After tasting a delicious olive tapenade at a restaurant a few years ago, I started playing around with different olive dip recipes to serve on Shabbos, alongside the fish. I tried the typical spanish olives with mayo, green olives with garlic and olive oil, and finally this recipe, which proved to be by favorite. The sundried tomatoes add a delicious flavor and color to the dip. When I was plating this for photographing, my two year old daughter asked if she could have some in a sandwich. I put two pieces of crostini together, and she ate the whole thing! If a two year old can appreciate its deliciousness, imagine how much you, and your guests, will!

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Roasted Beet & Orange Salad

This salad is delicious and refreshing, and a nice change from the typical shredded beets or vinaigrette made on Pesach. It is usually made using mixed greens (bitter ones work best) but if you don’t use them on Pesach, it can be made without as well.

Beets have a delicious robust flavor when roasted. Many people boil their beets in water, but that releases the flavor into the water. When you roast the beets, the flavor just intensifies (this is true for boiling vs roasting all vegetables).

For a nice presentation, you can use both red and golden beets (just roast and cut them separately because the red ones will bleed), and serve them sliced on a bed of greens. Top it off with regular and/or blood oranges.

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1-2-3 Decadent Molten Chocolate Chip Cakes


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For many of you, this will be your last crumby Shabbos and I was thinking to myself, what is the most indulgent, delicious, chometzdik food I can post? I could not think of anything better than chocolate chip cookies. The cowboy cookies that I posted back in January where one of my most popular posts, which is really telling. I think people just love cookies, especially chocolate chip ones. This recipe takes them to a whole ‘nother level. Imagine biting into a crunchy cookie, and the inside starts oozing warm chocolate ganache? Well that’s what this recipe tastes like. And when you hear how easy it is to make, you’ll be on your way to the supermarket for some frozen cookie dough!

Now since these mini cakes/pies are made using individual cookie dough cubes, you don’t have to feel guilty about having one. It’s as if you ate ONE chocolate chip cookie. How many of us can eat just one? But with these, the chocolate syrup makes them rich enough that one cookie is more than satisfying. And they taste just as good as those molten cakes you get at the restaurant, even better!

I made these for the first time this past Shabbos and I wasn’t sure if they would hold up on the blech for my Shabbos day guests. Not only did they hold up, they were amazingly delicious! One of my guests took a bite and was shocked to taste a warm dessert! So, if you’d like to surprise your guests at your day meal, go ahead and keep them on the blech, just not too close to the fire or they will burn and dry out.

Credit: I found this recipe on the facebook group “I Don’t Cook But I Give Out Recipes” posted by Ahuva Edelstein- Rabinowitz and Chanie Adler Tilis. Thanks!

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Breaded Gefilte Fish Patties

I think I have tried every possible cooking method for gefilte fish (many ideas to come in the future!)…boiled gefilte, baked gefilte, fish latkes, fish balls, gefilte loaf…Why? well for one, I like to change up the menu. I never make the same things for Shabbos, I’m always coming up with something different to try. Additionally, I love to entertain, and if you’re having a lot of guests, fish can be quite pricey. Eight pieces of salmon can run you upwards of $30. Gefilte fish, even if you are making two packages, will run you about $5-$6 each.

My kids absolutely adore fish latkes. I even make it for supper on occasion. It’s something about finger food, where they can just hold it in a napkin and bite into it, that makes them love it so much. I like to convince myself that it’s packed with protein, but really, I do wonder, how much fish is there really in gefilte fish!

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Lemon & Garlic Whole Roasted Chickens

I like chicken. Chicken is ok. Me, and chicken, are good. Am I head over heels for chicken? not really. In fact, whenever I am pregnant, I have an aversion to it and cannot eat it. But I make it all the time because it’s a good source of protein, and my husband and kids enjoy it. This roasted chicken recipe took my taste for chicken to a whole ‘nother level. Roasting the chicken whole, stuffed with lemons, garlic and thyme, gives the chicken an incredible flavor that is not too overpowering, it’s just right. The chicken comes out so incredibly moist, you will want to eat the whole thing in one sitting!

The recipe calls for 1 5-6 lb. bird, but since my butcher only had 3-3.5 pounders, I made 2, and filled each with half a lemon and half a head of garlic. If you can get a 6 lb. chicken, go ahead and fill each cavity with a whole head of garlic (cut in half), and one whole lemon (cut in half) and of course, a bunch of thyme.

This chicken is beautiful served at the Friday night meal, with some rice and veggies on the side.

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