Brick Roast

1 3-4lb French Roast
1 lb. diced potatoes
1 cup ketchup
3/4 cup onion soup mix
2 tbsp dried minced garlic
seasoning salt

Preheat oven to 250.
Mix together ketchup and onion soup mix and set aside.
Place roast in 9×13 roasting pan, then place potatoes around. Sprinkle with seasoning salt then spread ketchup mix over roast.
Fill pan with water until roast is half covered. Sprinkle generously with dried minced garlic.
Cover and bake 4 hours.
Let cool then slice.

Pomegranate Cran-Apple Mousse Cups

Faigy Grossman
Written for Mishpacha Magazine

Looking at this pretty, refreshing dessert may have one thinking that these cups must have taken quite some time and effort. Well, guess again! Using prepared ingredients makes this gorgeous and supremely tasty dessert a breeze to put together!

1 24oz pkg frozen oatmeal-craisin cookies
1.5-2 cups pomegranate arils
1 16oz container pareve whipped topping
3 heaping Tbsp instant vanilla putting mix
7 Tbsp whole berry cranberry sauce
1 21oz can apple pie filling, apples roughly chopped
sliced almonds, toasted for garnish

Bake cookies according to package directions. Remove from oven and return 6 cookies to oven for an additional 8 minutes or until well-browned. Allow to cool.
Divide pomegranate arils among 12 dessert cups.
Beat whipped topping with pudding mix until stiff.
Add cranberry sauce and beat on low speed until fully incorporated. Divide evenly among cups.
Spread about 2 tbsp apple filling over topping in cups and smooth.
In a small bowl or Ziplock bag, crush cookies. Divide among cups, sprinkling over apple filling. Garnish with almonds.
Freeze cups. Remove from freezer 15 minutes prior to serving.

Tip: To save time, you can also buy ready-to-eat oatmeal craisin cookies and just bake them a bit to get them really crispy before crushing.

Smoky Scalloped Potatoes

Chavi Feldman
Written for Mishpacha Magazine

For all those meat-and-potato lovers, this one’s for you!
There’s no better combo than creamy potatoes loaded with crispy bits of smoky meat and fried onions. Needless to say, this is one dish that will have many happy customers lining up for more!

12oz beef fry, diced
5lb Yukon gold potatoes, peeled
salt and black pepper, for seasoning
3/4 cup french-fried onions, divided
6 Tbsp margarine
6 Tbsp flour
3 cups boiling water
4 tsp chicken soup mix
paprika, for sprinkling

Preheat oven to 350.
Place the diced beef fry into a large frying pan. Cook over low heat for about 5 minutes, or until some of the fat has melted and greased the pan. Raise to medium heat and cook, stirring frequently, for about 20-25 minutes or until the beef fry crisps up.
Remove pan from heat and place the beef fry into a small dish or aluminum pan, straining out all the grease through the finely meshed strainer. Set aside.
While beef fry is cooking, slice potatoes thinly in a food processor on slow speed, using medium pressure. Arrange a layer of sliced potatoes in a well-greased 9×13 inch baking pan or Pyrex dish. Sprinkle with salt and season lightly with black pepper. Continue layering potatoes, salt, and pepper. After about 1/3 of the potato slices have been placed into the dish, sprinkle 2-3 tbsp of french-fried onions and 1-2 tbsp of beef fry evenly over the potatoes.
Continue layering another 1/3 of potatoes, then beef fry and onions. Top with remaining potatoes, making sure to season each layer with salt and black pepper. Reserve some beef fry and onions for topping.
To create the sauce, melt margarine in a small pot. Add flour and stir quickly. Add boiling water and chicken soup mix, whisking to break up any lumps. Cook on medium heat until slightly thickened, hot, and bubbly, but making sure it’s still thin enough to pour.
Pour sauce over potatoes and sprinkle with some paprika, remaining beef fry, and french-fried onions. Bake uncovered for 1 hour 20 minutes, or until tender and golden brown.

Roasted Cauliflower with Chunky Date Gremolata

Sima Kazarnovsky
Written for Mishpacha Magazine

This dish serves as a light reprieve to the otherwise saucy and heavy meals we find ourselves consuming over the Yom Tov season. Thanks to Bracha Arnold for the idea of mixing little bits of dates with roasted cauliflower. It’s the perfect sweet and chewy surprise to an otherwise light and crunchy side dish.

24oz cauliflower florets, fresh or frozen
2 Tbsp olive oil
1 tsp salt
3/4 tsp garlic powder
pepper, to taste

Chunky Gremolata:
1 cup chopped parsley leaves
1/4 cup chopped mint leaves
3 small cloves garlic, diced
6 Tbsp olive oil
2 Tbsp lemon juice
2 tsp honey
2 tsp yellow mustard
salt and pepper, to taste
3 Medjool dates, pitted and thinly sliced

Preheat oven to 425.
Toss cauliflower with olive oil, salt, garlic, and pepper. Roast for 45 minutes or until nicely charred.
Meanwhile, prepare the gremolata: Place parsley, mint, and garlic in a bowl. Add olive oil, lemon juice, honey, mustard, salt, and peppers. Mix well together. Add in the date slices and incorporate gently.
When cauliflower is done, let cool for 10 minutes before tossing with the chunky gremolata.

Garlic Chicken Steaks with Asian Mushroom Glaze

Chanie Nayman
Written for Mishpacha Magazine

When I was creating this recipe, I was imagining an absolutely delicious soup my mother makes every year for Succos, with lots of a few different types of mushrooms on a chicken soup base. Pairing the mushrooms with crispy yet soft chicken was simply excellent.

6 chicken steaks (skinless chicken thighs with only the side bone attached)
3 Tbsp flour
1/2 cup garlic mayo, regular mayo, or 3 beaten eggs
1/2 cup panko crumbs
1/2 tsp salt
1 tsp garlic powder
1/4 cup oil

Mushroom glaze:
oil, for sautéing
1 large onion
1 8-oz pkg cremini mushrooms, sliced
1 4-oz pkg button mushrooms, sliced
1 4-oz pkg shiitake mushrooms, sliced
3 Tbsp brown sugar
2 Tbsp teriyaki sauce
1 Tbsp ketchup
1/2 tsp salt
1/8 tsp cracked black pepper

Preheat oven to 375.
Prepare a dredging station by putting flour into one plate, mayonnaise (or eggs) into another, and panko crumbs with spices into the third. Coat chicken steaks in flour, then mayonnaise, then panko mixture. Place chicken into a 9×13-inch baking pan and drizzle with oil. Roast uncovered for 45 minutes to an hour.

To prepare the glaze:
In a medium pot, heat oil and sauté onion over medium heat until deeply golden. Add sliced mushrooms and sauté another 5-10 minutes until fully softened and the mushrooms take on color. Lower heat and add remaining ingredients; simmer for 1 minute.
Spoon glaze over chicken when ready to serve.

Note: Boneless dark meat cutlets or chicken breast cutlets can be substituted for chicken steaks in this recipe.

Beef Cheeks for a Crowd

Michal Frischman
Written for Mishpacha Magazine

Yes, I know cheeks are limited because there are only two per cow, but there’s just no other cut that delivers on flavor, softness, ability to be rewarmed without losing quality, and ease of preparation.
This sauce can be used on any low-and-slow cut, like brisket or flanken. I’m not telling you how to live your life, but I would serve these over some creamy mashed potatoes, garnished with some daikon cress tossed with a little olive oil, lemon juice, and salt.

4 beef cheeks
1/4 cup olive oil
3 large onions, diced
1 carrot, finely diced
1 celery, finely diced
1 7-oz tube tomato paste
1 cup red wine
1/3 cup soy sauce
2 tsp salt
1/2 tsp black pepper
1/4 cup honey
1 head garlic, cloves crushed
2 bay leaves (optional)
3 cups chicken stock

In a large heavy-bottomed pan, heat oil and sauté onions, carrot, and celery until beginning to soften, about 10 minutes. Add tomato paste and cook 3-5 minutes, until color deepens slightly.
Add wine, soy sauce, salt, pepper, honey, garlic, bay leaves if desired, and chicken stock; then add meat. Cover and bring to a boil, then lower to a simmer and cook until extremely tender, about 2.5-3 hours.

Herby Veal Cowboy Steak

Michal Frischman
Written for Mishpacha Magazine

I love how, as a nation, we’ve elevated the rib steak from a barbeque staple to Shabbos and Yom Tov fare just by cutting it 2 inches thick, and to that I say, why stop there?
Veal chops are a more refined rib steak, and they deliver the same great presentation and ability to crowd-please. I serve this on a platter with roasted vegetables such as mini rainbow carrots and mini zucchini.

2 double-cut first-cut veal chops
3/4 cup light olive oil, or unflavored oil of your choice
4 cloves garlic
2 tsp salt
1/2 tsp black pepper
2 sprigs fresh rosemary, leaves removed
2 sprigs fresh thyme
1/4 cup fresh parsley
1-inch piece lemon peel

Combine oil, garlic, salt, pepper, herbs, and lemon peel in a container and blend with immersion blender until completely smooth. Reserve 2-3 tbsp for garnish, and use the rest to marinate the meat for 1 hour.

To cook on a grill:
Preheat grill. Grill meat over high heat for 6 minutes per side, or until nicely browned, then move to indirect heat for 8-10 minutes until your desired doneness is reached (I find that medium-rare veal is too chewy, so I cook mine until medium, which is an internal temperature of about 140).

To cook in the oven:
Place an oven-safe pan or non-disposable baking sheet into the oven and preheat to 500. Place meat on pan/sheet, roast in the oven for 5 minutes, then turn oven off and let sit for an additional 35 minutes with oven door closed.

To cook sous vide (perfect for Yom Tov):
Cook sous vide at 140 for 3-4 hours, then sear each side before serving.

Kale Caesar Salad with Dates & Frizzled Leeks

Rivki Rabinowitz
Written for Mishpacha Magazine

This salad is easily one of the top five most-used recipes that I’ve created. The dressing will, without a doubt, become a staple in your home. and the salad components work wonderfully with the dressing to allow each to shine.

5 cups finely shredded kale

1/2 cup mayonnaise
1 Tbsp tamari, soy sauce, or coconut aminos
1 Tbsp Dijon mustard
1/4 tsp vinegar (I used apple cider vinegar)
salt, to taste
2 Tbsp nutritional yeast
1 Tbsp maple syrup
2 tsp lemon juice

3 Medjool dates, thinly sliced
3 Tbsp hemp hearts or sesame seeds
1/3 cup assorted seeds
frizzled leeks (recipe below)
sprinkle of nutritional yeast as garnish (optional)

Frizzled Leeks:
2 large leeks, white and palest green parts only
2-4 cups oil
salt, to taste

To prepare salad:
In a small bowl, mix together dressing ingredients. Massage dressing into kale to soften and combine, but not wilt. Place into a large serving bowl.

To prepare frizzled leeks:
Cut the leeks into 2-inch lengths, then halve lengthwise
Slice each half along the length into very thin strips. Rinse well to remove all grit, using your fingers to separate the pieces and agitate. Drain and dry.
Once dry, heat 1-1/2 inches of oil in a medium size pot over medium heat. Add a couple of pieces of leek at a time to oil, frying for 10-15 seconds, until the threads are just golden.
Remove leeks from oil and place on a paper towel to dry and cool completely. Leeks should crisp up as they dry and will become crunchy and golden.

Add dates and seeds to the kale. Top with frizzled leeks, and optional nutritional yeast.

Easy Pureed Pumpkin Soup

Rivky Kleiman
Written for Mishpacha Magazine

A bowl of creamy pumpkin soup is the best way to herald fall. Made in record time with pumpkin puree and warms you to the core.

2 Tbsp olive oil
1 large onion, diced
3 cloves garlic, crushed
3 small zucchini, peeled and sliced
2 Tbsp kosher salt
2 tsp cinnamon
1 tsp ginger
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp nutmeg
1 15-oz can pumpkin puree
6 cups water

Heat olive oil in a 6-qt pot over medium heat. Add onion and sauté 5 minutes, stirring occasionally. Add in the garlic and zucchini together with the salt, cinnamon, ginger, garlic powder, black pepper, and nutmeg. Sauté 3-5 minutes.
Add the pumpkin puree and water. Raise heat to high and bring to a boil. Lower heat to a low boil and cook for 20 minutes, until vegetables are tender.
Turn off flame and puree soup with an immersion blender.

Braised Short Ribs & Ravioli

Chaia Frishman
Written for Mishpacha Magazine

I like all things stuffed into carb leaves. Pierogi, wonton, samosas, pot stickers, and of course kreplach. But digging deep into my Italian roots (I have to dig really deep because I have nary a smidgen of Italian in my family tree – zero Italian genealogical markers), I must say ravioli is just about my favorite iteration.
Paired with a saucy ragu-ish serving of braised flanken or short ribs, your decadent Yom Tov appetizer is served. You can use sweet potato ravioli if you like it a little sweeter, or mushroom if you prefer it savory. Or go crazy and do half and half. Don’t eat too many. You don’t want to get stuffed! (See what I did there?)

2-3lbs short ribs or gourmet cut flanken on the bone
3 Tbsp olive oil
kosher salt and freshly ground black pepper
2 medium yellow onions, sliced
3 stalks celery, chunked very small (but not diced)
6 cloves garlic, minced
1 6oz can tomato paste
1 cup cabernet or merlot wine
1 cup beef stock or water
1 10.58oz pkg pareve ravioli, prepared according to package directions, and cooled

Liberally salt and pepper meat on all sides. Heat oil in Dutch oven, them brown pieces of meat on all sides. (Each batch should take about 3-4 minutes)
Transfer meat to a plate then add onions and celery to pot. Sauté until soft. Add garlic and cook, being careful not to burn. Add tomato paste, wine, stock, and some more salt and pepper if desired.
Add meat back in, bring to a boil, cover, and lower heat.
Let braise for 3-4 hours, or longer if you like it really soft. Remove meat from the bone and cut into chunks, reserving the sauce.
Toss cooked and drained ravioli with 1 cup of the reserved sauce. Divide meat and sauced ravioli between 8-10 plates. Pour some more sauce on top.

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