Category: Instagram Reel Recipes

Pecan Pie Date Bark

Date bark is all the rage these days, the snickers version being the most popular! But I’ve been mashing up dates for years! My date peanut chews in Millennial Kosher are a crowd favorite (and taste just like the classic!), and my pecan pie date bites from the same book are equally crowd-pleasing. I’ve done so many variations over the years, including savory stuffed dates, so this Thanksgiving-inspired twist on the viral bark was a no-brainer! The graham cracker makes them crunchy, the candied pecans make them super buttery, for a delicious guilt-free bite!

PECAN PIE DATE BARK

1 cup chopped pecans
2 tbsp maple syrup
Dash of cinnamon
Kosher salt, to taste
16 pitted medjool dates
7 Graham crackers
1 cup chocolate chips melted with 1 tbsp coconut oil
Flaky salt for finishing, optional

Preheat oven to 375°. Stir the nuts on a parchment-lined baking sheet, with the maple syrup, cinnamon and salt. Bake for approximately 20 minutes, stirring halfway through. Set aside to cool. Once cooled, break apart.

Press pitted dates onto a Sheet of parchment paper. Top with a second sheet and roll with a rolling pin. Top the cut side with graham crackers and cover in melted chocolate. Top with pecans and flaky salt, if desired. freeze until set. Cut into squares.

These are great straight from the freezer!

Related Recipes:

marzipan stuffed dates
stuffed dates with chestnut cream
marzipan date truffles
funfetti pecan turtles
Mexican hot chocolate pecan pie

Post a Comment

Double Pea Soup

If you’re looking for more of a classic split pea soup, this is not your recipe lol. Yes, I’ve done the classic smoky version (using smoked turkey leg to make it kosher!), and it’s a VERY popular recipe here on the blog for years now! But I wanted to lighten it up, and make the texture a little less lumpy and a little more creamy! The result: a creamy base with pops of pea pearls that add the perfect burst of sweetness to every bite!

Double Pea Soup

3 tbsp extra virgin olive oil
2 leeks, white and pale green parts only, rinsed from sand and chopped
2 stalks celery, chopped
2 large carrots, chopped
4 cloves garlic, minced
1 1/2 cups split peas
8 cups vegetable stock
5 sprigs thyme
2 bay leaves
1 tbsp soy sauce
salt and pepper, to taste
10oz frozen peas

Method:

Heat the olive oil in a large soup pot and add the leeks, celery and carrots. Saute until softened. Add the garlic and continue to saute until fragrant, 2 minutes. Add the split peas, stock, thyme, bay leaves, soy sauce, salt and pepper and bring the mixture to a boil, stirring occasionally. Reduce to a simmer and cook for about 45 minutes, until the split peas have fully softened and are falling apart. Remove the bay leaves and thyme sprigs.

Blend the soup with an immersion blender until creamy. Add the frozen peas and stir to incorporate. Serve.

Related Recipes:

smoky split pea soup with dumplings

Post a Comment

Chestnut Confit

Just call me the confit queen! It all started with the hawaij garlic confit in my first cookbook, Millennial Kosher, a recipe that stained many a Shabbat table – but was absolutely worth it. From there, the jalapeno date confit that my friend Chana Blumes shared with me (and I shared in “confit three ways” in my cookbook Totally Kosher) became a viral sensation. The apple confit from this past Rosh Hashanah stole the show, and now, NOW! I give you: CHESTNUT CONFIT. And why is that so revolutionary? Because chestnuts are usually dry and chalky and cooking them low and slow in oil turns them into the most moist, melt-in-your-mouth bite of heaven, plus you’re house will smell otherworldly! Just make it, trust me!

 

Chestnut Confit

9oz peeled, roasted chestnuts
1/4 cup peeled garlic cloves
1/4 cup mixed chopped herbs (I used thyme, rosemary and sage)
1 tbsp maple syrup
salt and pepper, to taste
extra virgin olive oil, enough to just barely cover the chestnuts

Method:

Preheat oven to 375 degrees. Add all the ingredients to a non-reactive dish and stir to combine. Cook, uncovered for 45 minutes, or until the garlic starts to brown.

Eat the chestnuts as they are, mash the garlic onto sourdough or turkey, and dip your bread or turkey into the delicious herb oil, or drizzle it over your mashed potatoes!

 

apple confit
jalapeno date confit
bone marrow confit

Post a Comment

Thai Fish Curry

It was Meatless Monday and I was not in the mood of making dinner (true story – yes it happens to me!), so I topped by the fish store to pick up some branzino – the easiest 5-minute fish dinner (I cook it whole!). They had some really fresh Turbot on hand so I switched gears and decided to whip up a quick coconut curry, a recipe that packs a punch of flavor but comes together is 10 minutes. Just the way I like it.

Thai Fish Curry

1 1/2 tbsp coconut oil
1 small onion, thinly sliced
1 red pepper, thinly sliced
2 cloves garlic, minced
2″ chunk ginger, finely julienned
3 tablespoons Thai red curry paste
1/2 tsp ground turmeric
1 (15-ounce) can full-fat coconut milk
kosher salt and freshly-ground black pepper, to taste
6 white fish filets (I used Turbot)
zest and juice of 1/2 lime
toppings: chopped cilantro, chopped scallions and extra lime wedges
4 cups cooked rice, for serving

Method:

Heat the coconut oil in a wide skillet and add the onion, saute for 2 minutes, add the peppers and continue to saute another 2 minutes. Add the garlic and ginger and saute until softened. Add the coconut milk, curry paste, turmeric, salt and peppers and bring the mixture to a simmer. Season the fish with salt and pepper and gently place in the sauce, spooning some of it over the fish. Grate the lime zets over the fish and add the lime juice. Cover the pot and simmer 12-15 minutes, until the fish flakes easily with a fork. Top with scallions and cilantro and serve over rice.

Related Recipes:

Thai chicken curry
curry chicken salad
peanut chicken curry

Post a Comment

Bone Marrow Cabbage Boil

I’ve been seeing cabbage boils pop up on my feed for a while now and they always looks SO SO good. Except… they’re stuffed with butter, and lets just say butter isn’t really my thing. So I did what any good Jewish girl would do… I stuffed it with bone marrow instead! Yes, bone marrow! The cabbage gets melt-in-your-mouth soft and it’s a super fun way to serve! Give it a try!

 

Bone Marrow Cabbage Boil

1 small head cabbage
1/3 cup olive oil
4 cloves minced garlic
1 heaping tbsp shawarma spice
2 tsp paprika
kosher salt, to taste
2 small pieces bone marrow

Method:

Preheat oven to 375 degrees. Remove a few outer leaves of the cabbage and rinse. Core the cabbage so you have a deep cavity to fill. Add the minced garlic and olive oil and generously season with shawarma spice and paprika. Season with salt and more olive oil and rub all over the cabbage. Stuff the cavity with bone marrow and place the head of cabbage into 2 pieces of foiled. Add a few tbsp of water and cover tightly.

Bake for 2 hours. Seve hot with the juice for dipping.

 

Related Recipes:

hot honey roasted cabbage
sweet and sour braised cabbage
roasted cabbage pizza

Post a Comment