Category: Shavuous

Pesto Baked Salmon

Of all the recipe requests I receive, it seems like salmon is that one dish that people get bored of rather quickly – me included. I’ve had my fill of honey mustard salmon, I’d rather not look at another piece of teriyaki salmon, and I’m all magic-salmoned-out. The good news is, I’ve got an endless variety of salmon ideas, so I can always pick something from under my chef’s hat (figuratively speaking, of course).

Truth be told, I’m really not the biggest fish person altogether. I won’t touch tilapia (bottom feeders freak me out), I don’t like sole, and I usually stay away from gefilte (is that even considered fish?). I tend to lean towards salmon, flounder, red snapper or seabass, when available. I’ve always wanted to try different types of fish, but they’re not readily available where I live. I’ve had whole bronzino in restaurants and halibut at my mom’s (she loves it!), but I’ve never tried grouper or mahimahi. Arctic Char is one of the best pieces of fish I’ve ever tried – I would love to find a place that carries it!

I’ve always wanted to bake my own whole fish stuffed with lemon and herbs – better yet, catch and fillet it myself. It’s just another one of those things on my bucket list – and I hope to do it one day. I’ve heard that the taste of freshly caught fish doesn’t compare to what we buy at the fishmonger. I can just imagine it smelling of the ocean istead of, well, fish. Don’t you just hate it when you open up a package and a fishy stench just hits you like a fishing rod!?

Back to the salmon – since it’s one of the few types of fish that I eat, I’m always coming up with new ways to eat it. This pesto-smothered-recipe came to me when I was on the South Beach diet and I needed to stay away from sweet sauces and sugar. For added crunch (without the panko carbs), I grind up some nuts (whichever nuts are in the pesto) and sprinkle it over the top. It adds great texture to the salmon!

Pesto Baked Salmon

salmon fillets
your favorite homemade or store-bought pesto
roughly chopped nuts (I like to use the same nuts that are in the pesto, to complement it)
grated parmesan cheese, optional
olive oil
lemon slices, for serving

Method:

Preheat oven to 400 degrees. Rinse the salmon and pat dry. Spread pesto over the salmon slices and sprinkle with chopped nuts and parmesan (if using). Drizzle olive oil over the fish and bake for 15-20 minutes, until salmon is opaque and flakes easily with a fork.

PAREVE VARIATION: to make this dish nondairy – use a pareve pesto and omit parmesan cheese.

Related recipes:

spinach, walnut and cheddar pesto
marcona almond & basil pesto
salmon pasta salad
salmon cakes with yogurt sauce

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Roasted Eggplant Parmesan

This is one of my favorite recipes of all time. Not only is it low carb, gluten free, and unbelievably delicious, it’s also quick and easy – no breading required!

I posted a similar recipe back in 2012, where I went light and healthy using feta cheese and tomatoes. It’s one of my most popular posts on the blog, and for good reason. It may be dietetic, but it still hits the spot to curb your calorie cravings.

This more authentic version of roasted eggplant parmesan stays true to the cheesy goodness of the original. It’s packed with grated parmesan and mozzarella cheese, but leaves out the frying and breadcrumbs for a guilt-free dish that’s as good as it looks!

With Passover soon approaching, I thought this would be the perfect time to post a gluten free dish that’s just right for the intermediary days of the Chag. If you’re like me and you don’t eat matza pizza, this is the perfect way to enjoy a cheesy dish that’s not gebroks (dishes that allow for matza to absorb liquid). Thankfully, Natural & Kosher parmesan and mozzarella are kosher for Passover so you can prepare this dish without having to search for the afikomen (ie. look very far!). If you’re not a fan of eggplant, read on for other cheesy gluten-free ideas, you’ll be sure to find one that suits your fancy!

Roasted Eggplant Parmesan

Eggplant (use mini for appetizer, large for entree)
olive oil
kosher salt, to taste
marinara sauce
Natural & Kosher grated parmesan cheese
Natural & Kosher shredded mozzarella
fresh parsley or basil, for garnish (optional)

Method:

Cut the eggplants in half lengthwise and place flesh-side down on a greased baking sheet. Drizzle with olive oil, sprinkle with salt and broil on high on the top rack of the oven for 20-25 minutes (35 for larger eggplant), until skin is charred and the flesh is soft.

Turn the eggplants over and sprinkle with parmesan cheese. Top with marinara and shredded mozzarella. Bake at 400 degrees until cheese is bubbly and beginning to crisp up around the edges. Garnish with fresh herbs and serve immediately.


This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

portobello pizza
pizza omelette
cheesy stuffed mini peppers
pasta free spinach manicotti
spaghetti squash baked ziti
roasted eggplant parmesan with feta

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Brie Marsala Pizza

It’s a funny thing about brie. I’m really not a stinky cheese kind of person. I won’t go near bleu cheese with a ten food pole. Not even if you paid me. But brie, now that sort of moldy cheese, I like!

Brie is a soft cow’s milk cheese named after the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of edible white mold. The thing about the mold is – it doesn’t taste moldy. And it definitely doesn’t stink.

Inside that rind, you’ll find the creamiest pale yellow cheese that is spectacular with jam, amazing in puff pastry, and unbelievable with wine.

Since wine pairs so wonderfully with the rich and fruity notes in brie, I decided to create a pizza with a classic Marsala sauce and Natural & Kosher Cheese’s wheel of soft ripened brie. It would work equally well with their camembert.

With sweet fruity marsala, fragrant rosemary and rich brie, this pizza is a mushroom lover’s dream! Thyme or wild mushrooms make another great option!

Brie Marsala Pizza

1 lb. store-bought pizza dough (I use Trader Joe’s)
1/2 wheel brie
1 8 oz pkg button mushrooms, cleaned and sliced
1 lg shallot, minced
2 cloves garlic, minced
1 tbsp butter
1 tbsp extra virgin olive oil
salt & pepper, to taste
1 cup marsala wine
1/2 cup vegetable stock
1 sprig rosemary plus more for garnish

Method:

Heat the butter and oil in a pan and saute the shallot and garlic until fragrant. Add mushrooms and saute until the liquid evaporates. Season with salt & pepper. Deglaze the pan with Marsala wine and simmer until reduced by half. Add the stock and rosemary and continue to simmer until reduced and thickened, about 5 minutes.

Preheat oven to 425 degrees. On a lightly floured surface, roll out the pizza dough to a 12″ diameter circle and top with mushrooms, and brie. Garnish with rosemary. Bake until cheese is bubbly and the pizza dough is crisp and golden, about 15-20 minutes.


This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog
Related Recipes:
dried fruit brie bites

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Spinach Lasagna Roll-Ups


I remember the first time I got my hands on some REAL parmesan cheese. Growing up, that triangle of salty, nutty goodness wasn’t available on the kosher market. If you wanted parmesan, you had to buy a jar of mass produced parmesan sprinkles that lasts for a year in your fridge. The only kosher “cholov yisroel” options available were the standard American cheese, mozzarella, cheddar and some pepper jack, if you were lucky.


Enter Natural & Kosher cheese; kosher cheese revolutionaries. Natural & Kosher introduced the finest artisanal cheeses to the kosher market, including parmesan (wedges or grated), brie, fresh mozzarella, gouda and an array of goat cheese flavors (cranberry pecan, anyone?). Pair that with their classics like American cheese, mozzarella, cheddar, pepper jack, and meunster and you’ve got a company made in cheesy heaven!


When I was presented the opportunity to work with Natural & Kosher cheese, I grabbed their cheese and ran with it! Nothing makes me happier than working with fine quality ingredients that bring amazing flavor to my dishes- and cheesy goodness to my meals!


While I’m a big fan of cheesy dishes like lasagna, I’m not very fond of the presentation factor. Let’s face it – lasagna ain’t pretty! Or at least it wasn’t…until now. Individual lasagna roll-ups make the classic dish simple to serve and eat! Single servings also make it easier to keep track of how much you’re actually eating. ‘Cuz when you’re eating lasagna, we all lose track of our calorie count.


If lasagna noodles are a no-show for your carb-free lifestyle, I’ve got plenty of lighter alternatives! You can try my pasta-free spinach manicotti, go for some cheesy stuffed mini peppers or simply use zucchini or eggplant (cut lengthwise) in place of the lasagna sheets!

Spinach Lasagna Roll-Ups

lasagna noodles (about 10)
1 jar marinara sauce
8 oz. Natural & Kosher shredded mozzarella, divided

Filling:

1 15oz. container ricotta or reduced fat cottage cheese
1 large egg, lightly beaten
1/2 teaspoon dried oregano
1/2 tsp garlic powder
1/2 cup Natural & Kosher shredded mozzarella
1/2 cup Natural & Kosher shredded Parmesan
1/2 tsp lemon zest, optional
salt and pepper, to taste
1 10oz. pkg frozen chopped spinach, thawed and squeezed to remove water
fresh basil, for garnish

Method:

Cook lasagna noodles according to package directions. Drain and lay the noodles onto parchment paper or aluminum foil (so that they don’t stick together). In a bowl, mix all the filling ingredients until incorporated. Spread the filling onto the lasagna noodles and roll them up. Pour some marinara sauce into the bottom of a 9×13 pan and top it with the roll ups. Pour additional marinara over the roll-ups and sprinkle with mozzarella cheese. Bake, covered, at 425 degrees until heated through (about 20 minutes). Uncover and bake until the cheese is bubbly and slightly browned around the edges. Garnish with basil.

YIELD: approximately 10 lasagna roll-ups


This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

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Beer Braised Brisket with Onion Gravy

This post has been a long time in coming. And not just because it’s taken me a while to write it. But because it’s taken me a while to learn it. Like many home cooks, when it came to meat preparation, I was stumped. I didn’t understand the different cuts of meat or how to prepare them. After lots of reading, and a hands-on butchery class at The Center for Kosher Culinary Arts, I feel like I’m finally beginning to understand where my meat comes from and how to cook it. With the holidays upon us, I thought I should share some of that invaluable information with all of you!

So, without further adieu, I give you my Guide to Kosher Meat: Cuts & Cooking Methods!

In my guide, I speak about the different cuts of meat and where they come from on the animal. In a nutshell, tough cuts of meat requires slow, moist heat cooking to help break down the connective tissue and tenderize the meat. Braising, a combination cooking method involving dry and moist heat cooking, is a popular method used.

This deliciously tender brisket is braised with caramelized onions and beer, resulting in a mouthwatering gravy. First cut of brisket will yield a drier, less flavorful dish, while 2nd cut will yield a more tender flavorful meat. If you choose to use 2nd cut of brisket, don’t remove the excess fat until it’s done cooking. As the fat breaks down, it adds moisture and flavor to the meat, so if you want to remove it, it’s best to do so by refrigerating the meat after cooking and removing the congealed fat after it solidifies. In addition, cutting the brisket when it’s cold, minimizes it’s propensity for shredding.

Keep in mind, that since braising is the best method for cooking tough cuts of meat, you can use any tough cut in this recipe such as the French Roast, Chuck Roast, Shoulder Roast, or Deckle.

Beer-Braised Brisket

3 lbs. brisket (or any tough cut that requires braising)
salt and pepper, to taste
2 Spanish onions, peeled and thinly sliced
1/3 cup dark brown sugar
1 12oz. bottle beer, ale preferred
2 tbsp apple cider vinegar

Method:

Season your  brisket with salt and pepper and sear in an oven-safe pot over high heat on all sides. Set the meat aside. Add some oil to the pan and saute onions, picking up the little bits from the bottom of the pan as it cooks. Add brown sugar, salt and pepper and cook over medium-high heat until onions are golden, sticky and caramelized (about 25 minutes). Deglaze the pan with a bottle of beer. Add vinegar and brisket to the pot, cover tightly and bake at 325 degrees for 2 hours. Turn the brisket over and cook until fork-tender, 30 minutes-1 hour (or longer, use a fork to check tenderness).

Once cooled, remove the brisket from the pot and slice thinly against the grain. Serve with onion gravy.

TIP: If the gravy needs thickening, let it cook uncovered over high heat until it reduces to desired consistency. Adjust seasoning, if needed.

VARIATION: for more flavor, you may add some fresh rosemary, thyme or dried bay leaves.

NOTE: For a larger brisket, cook for an additional 30 minutes – 1 hour per lb, until fork tender. Add additional beer, if necessary, so that 1/3rd of the meat is covered in liquid.

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