Hip Kosher

Shakshuka: Always Spicy, And Sure To Be Hot, In 2014

The classic Middle Eastern poached egg stew is trending, say the culinary cognoscenti.

Jewish Week Online Columnist

Shakshuka, the classic Middle Eastern stew of eggs poached in a spicy tomato sauce, will be one of 2014's "hot" dishes. Yahoo says it's a culinary buzzword. Buzzfeed calls it the perfect food, for 26 reasons. And Food & Wine magazine recently offered an Italian version.

Ingredients
Ingredients: 
3 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, finely chopped
1 red bell pepper, deseeded and chopped
1 medium serrano pepper, deseeded and chopped
4 medium tomatoes, coarsely chopped
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
8 large eggs
2 tablespoons butter
2 pita breads
1 cup shredded Monterey Jack cheese

A New, If Slightly Pseudo, Fish Sauce Arrives

Lend an added authenticity to your Asian-style cooking by trying this new, reliably hekshered fish sauce.

Jewish Week Online Columnist

Click here for Ronnie Fein Reviews: Queen of Tuna-brand Tuna Fish Sauce.

Remember that nam pla is not intended for sprinkling straight from the bottle onto food. It’s not like ketchup, Worcestershire sauce or tabasco, but more in the nature of tomato paste or hoisin sauce, to be used for cooking.

Ingredients
Ingredients: 
For Chicken:
1 whole boneless chicken breast
4 tablespoons vegetable oil
2 tablespoons fish sauce
1 tablespoon honey
For Dressing:
1/4 cup fish sauce
1/4 cup vegetable oil
6 tablespoons lime juice
2 tablespoons brown sugar
Cayenne pepper to taste, optional
1/2 cup chopped cashews, optional
For Salad:
8 ounces rice noodles, spaghetti or linguine shape
3 carrots, cut into julienne strips
2 stalks celery, cut into julienne strips
1 medium zucchini, cut into julienne strips
1 serrano pepper, deseeded and chopped
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint
2 medium cloves garlic, finely chopped
The stirfried chicken

Gluten-Free Cranberry-Orange Noodle Kugel

With the right specialty pasta, a delicious, gluten-free noodle pudding doesn't have to be a contradiction in terms.

Jewish Week Online Columnist

Was there ever a High Holiday season without a noodle kugel on the menu?

Not if you’re Ashkenazi! This is a dish we wait for all year long.

But for those who can’t tolerate gluten protein, Ashkenazi or not, eating noodle kugel can be a nightmare. The pasta we use for our classic kugels are gluten personified, loaded with wheat.

Ingredients
Ingredients: 
1 cup dried cranberries
1/4 cup orange juice
8 ounces cream cheese
4 ounces butter
1/3 cup sugar
1-1/2 cups sour cream
4 large eggs
1 teaspoon ground cinnamon
2 teaspoons grated orange rind
1/8 teaspoon salt
1 pound Sam Mills Pasta D’Oro Gluten Free Lasagne Corte
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