Category: Shabbos

Rosh Hashanah Sweet & Sour Braised Cabbage

I’m a cruciferous girl through and through, so I love cabbage every way. Raw in salads and sandwiches, pickled, roasted, braised – you name it! Oh and soup! Let’s not forget my Bubby’s cabbage soup, one of my favorites! I always have a head of cabbage in the fridge – and I don’t discriminate between red and green!

The humble veg has been getting more attention recently, especially roasted in wedges, but the classic sweet and sour braised cabbage is a recipe I’ve been loving and making for years. It makes a great side dish for meat, poultry and fish and it’s easy and pretty hands-off! And if you use red cabbage, it brings beautiful color to your plate too.

While traditional sweet and sour braised cabbage is usually prepared with vinegar and sugar – I used pomegranate juice, sumac and honey in honor of Rosh Hashanah for the same sweet and sour flavor, honoring the tradition of the holidays.

Sweet & Sour Braised Cabbage

2 tbsp extra virgin olive oil
1 red onion, thinly sliced into half moons
1 large honeycrisp apple, diced small
1 small head of red cabbage, shredded
1 1/2 cups Tuscanini pomegranate juice
1 1/2 tsp sumac
pinch of allspice
2 tbsp honey, or to taste
kosher salt and freshly ground black pepper, to taste

In a deep and wide skillet, heat the olive oil. Add onions and saute until translucent. Add the apples and continue to cook until softened. Add the cabbage, stirring until it starts to soften. Add the pomegranate juice, sumac, allspice, honey, salt and pepper and bring to a simmer. Cover the pot and braise for 1 hour, stirring occasionally. If the pomegranate juice cooks out, add a bit more.

Serve warm alongside the protein of your choice!

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Panko Crusted Salmon with Almond Butter Sauce

Following the popularity of this cucumber salad, I knew I wanted to incorporate the dressing into other dishes, you just want to eat it with a spoon. I added it to broccoli salad, pasta salad, and this salmon – which I topped with nori panko crumbs that really takes it over the top! Perfect for the upcoming holidays, and even better with a side of fresh cucumber salad!

Panko Crusted Salmon with Almond Butter Sauce

1 side of salmon fillet
1/4 cup Liebers creamy almond butter
1 large clove garlic
1” piece of fresh ginger
2 tsp Goldbaum’s coconut aminos (may sub soy sauce)
Juice of 1 lime
1 tsp Liebers honey
kosher salt to taste
2 scallions, chopped

Panko:
1/2 cup Liebers plain panko crumbs
2 tbsp toasted black and white sesame seeds
4 sheets toasted salted nori snacks (or 1 sheet regular nori, toasted)
1/8 tsp Liebers red pepper flakes
Kosher salt, to taste

Method:

Preheat oven to 425 degrees. Place the side of salmon on a parchment lined baking sheet.

In a small bowl, add the almond butter. Using a microplane, grate the garlic and ginger into the bowl. Add the coconut aminos, lime juice, honey and salt and whisk to combine.  Brush the mixture onto the salmon.

In a medium bowl, combine the panko ingredients. Crush with your hands until the nori is incorporated well into the panko crumbs. Sprinkle the mixture generously over the salmon.

Bake for 18-20 minutes, or until the fish is opaque and flakes easy with a fork.

VARIATION: you may replace the almond butter with peanut butter, miso paste or tahini paste. You may need to add a bit of water if the consistency is too thick.

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chili lime crispy salmon
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Silan Baked Apples with Pistachio Kataifi

 

Unless you’re living under a rock, you’ve probably seen the viral DUBAI CHOCOLATE that everyone’s been making all over social media. The dark chocolate bar is stuffed with a mix of pistachio butter and toasted kataifi pastry – a shredded filo dough that’s used to make knafeh. I’ve been watching everyone’s ASMR filled reels, biting into the crunchy bar and I just had to make it – except MY WAY.

When I was thinking about Rosh Hashanah recipes to develop, I decided on this concept – updating the old fashioned baked apple with these delicious flavors and textures, and the finished bite was everything I’d hoped for! Warm and soft apple against the crunchy pistachio kataifi and cold ice cream – the contrast of dreams!

NOTE: You can find kataifi pastry in most supermarkets in the freezer section. Apollo brand is kosher.

SILAN BAKED APPLES WITH PISTACHIO KATAIFI

For the apples;
3 large apples (I used honeycrisp), sliced in half and cored
1/2 tsp cinnamon
2 tbsp silan
1/2 cup water

For the pistacho kataifi
1 heaping cup raw pistachios
2 heaping cups kataifi, thawed
2 tbsp flavorless oil
2 tbsp silan
kosher salt, to taste

For topping:
vanilla ice cream
crushed roasted & salted pistachos
toasted kataifi
silan

Method:

Preheat oven to 375 degrees. Place the apples in a baking dish, cut side up. Sprinkle with cinnamon and drizzle with silan, cover and bake until tender, about 30 minutes.

While the apples are baking, spread the pistachios out on a baking sheet and bake until toasted, about 8 minutes.

Cut the kataifi into small pieces and spread on another baking sheet, bake for 8-10 minutes, stirring once, until evenly toasted and golden.

Add the pistachios to a food processor fitted with the S blade. Blend, until a creamy butter forms, stopping to scrape down the sides of the bowl once or twice during processing. Be patient as the nuts will turn from sandy to thick and clumpy to creamy. Add salt, silan and oil and blend until smooth. Taste and adjust sweetness by adding more silan, if desired. If the nut butter is too thick, add a bit more oil.

Mix the pistachio butter into the toasted kataifi.

When ready to serve, spread a heaping spoonful of pistachio kataifi onto the warm apples, top with ice cream, crunchy kataifi, pistachios and silan.

EASY DOES IT! skip the pistachio kataifi filling and just top your baked apples as above!

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Crispy Rice Salad with Harissa & Preserved Lemon Dressing

There’s nothing I love more than to put my own spin on trending recipes and the CRISPY RICE SALAD has gone all out viral on social media. I love me some crispy rice so I HAD to try it – just MY way.

Crispy rice salad is a traditional Loation dish known as Nam Khao, but the variations on the gram are anything but classic. I went Middle Eastern with my version – subbing harissa for the chili paste in the rice – and while most recipes used cucumbers and edamame for the veg, I went in the Moroccan carrot salad direction (hence the harissa!) by using thinly shaved carrots and chickpeas. And of course while everyone was topping their salads in loads of pecans, I used pistachios.

The combo my friends, is a mouthful of textures and flavors that just explode – seriously a must try!

Crispy Rice Salad with Harissa

3 cups pre-cooked rice (I used leftover jasmine rice)
2 tbsp olive oil
2-3 tbsp harissa
1 large carrot, thinly sliced
1/2 small red onion, thinly sliced into half moons
1 cup chickpeas
1/4 cup chopped pistachios
1/2 cup chopped cilantro

Preserved Lemon Dressing
1/3 cup extra virgin olive oil
juice of 1 lemon
1 tsp white wine vinegar
2 tbsp minced preserved lemon (if you don’t have this, use the zest of 1 full lemon)
1 clove garlic, finely minced
1 tbsp honey
salt and pepper, to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Spread the rice out on the tray and mix with oil and harissa. Bake until crispy, stirring occasionally, approximately 40 minutes.

While the rice is cooking, thinly slice the carrots and onion on a mandolin. Cut the larger pieces in half. Chop up the cilantro and pistachios. Arrange the vegetables in a large salad bowl. Add the crispy rice (once cooled). Toss in the dressing and serve!

 

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Zucchini Caponata

Caponata is a traditional Sicilian eggplant dish  that is similar to ratatouille, except it that it’s sweeter and more sour (thanks to vinegar and sugar!). I first tried caponata at Ruth’s kosher restaurant in Florence last summer and I fell in love. Here I made a lighter zucchini version with summer squash, to make the most of it as summer comes to an end!

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Zucchini Caponata

3 tbsp olive oil
1 medium onion, chopped
1 stalk celery, sliced
4 cloves garlic, sliced
1 red pepper, diced
1 yellow squash, diced
1 large zucchini, diced
1 plum tomato, diced
8oz tomato sauce
1/4 cup sliced castelveltrano olives
2 tbsp capers
1/4 cup red wine vinegar
1-2 tbsp sugar
Salt and pepper, to taste
1 tbsp tomato paste
1/3 cup chopped fresh parsley

Method:

Heat the olive oil in a large sauté pans, Add the onions and celery and sauté until translucent. Add the sliced garlic and stir until fragrant. Stir in the red pepper, squash, zucchini, and tomato. Seasoned with salt and sauté until softened. At the tomato sauce, olives, capers, vinegar, sugar, salt and pepper. Stir in the tomato paste and Simmer over low-medium heat for until the vegetables are tender and the sauce has thickened, about 20 minutes. Stir in parsley and serve.

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