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Author: Gloria Kobrin
Wednesday: Picking My Menu
Picking out the Menu today for Shabbat! First Course Carrot Ginger Soup Second Course Roast Veal with Rosemary & Thyme Breast of Chicken Wrapped in Phyllo Dough Tofu Wrapped in Phyllo Dough Chicken Nuggets Third Course Apple Crisp
Breast of Chicken Wrapped in Phyllo
Breast of Chicken Wrapped in Phyllo will always remind me of my son’s 18th birthday. I asked him to choose what he wanted for his birthday dinner and this recipe was it; along with artichokes and a Tarte Tatin! The leeks, mushrooms, and even the chicken can be prepped the […]
Striped Bass En Croûte
This Striped Bass en Croûte is one of the most decadent fish recipes you could ever imagine. The mild flavor of the poached Striped Bass is enhanced by buttery leeks and mushrooms. What sends this recipe over the top is the rich, melt in your mouth Cream Cheese Crust. Each […]
Chocolate Crumb Crust
Lines 9” Pie Plate
Sugar Crust
I love this Sugar Crust (pâte sucrée) because it is so versatile and easy to use. You can roll it out quickly to make a pie crust or cookies. If you have a little more time, buy yourself a mini tart pan and use this Sugar Crust dough to make […]
Cream Cheese Dough
This cream cheese dough is easy to make melts in your mouth. Try it with my Striped Bass en Croute.
Israeli Couscous with Vegetables
The trick to this Israeli Couscous with Vegetables is to add the diced carrots, zucchini and sliced asparagus to the couscous while it is still piping hot. That way, the heat from the couscous cooks the vegetables so that they retain their color and bite. I’ve purposely left this recipe […]
Grape Leaves Stuffed with Herbed Lamb and Rice
The blend of mint, dill and parsley- the Turkish spice trilogy-gives the ground lamb and rice wonderful flavor. Finger food, knife and fork, anyway you eat these, you will be happy.
New Potatoes Stuffed with Salmon Caviar
These New Potatoes Stuffed with Salmon Caviar are an easy and elegant hors d’oeuvre for New Years Eve or any festive gathering. You can make them dairy by dotting them with creme fraiche or sour cream; or leave them non-dairy by just adding a few chopped chives. You can prep […]