Roasted Brussel Sprouts and Cranberries with Barley

December 28, 2012

Author: Maur Rodman

Ingredients:

1 pound brussel sprouts, tips cut off, discolored leaves removed and sliced in half

(smaller sprouts are better than large)

1 tablespoon olive oil

Salt

2/3 cup fresh cranberries (or 1/3 cup dried cranberries)

1/3 cup crumbled gorgonzola or goat cheese

1/3 cup freshly toasted pecans

1 1/2 cups cooked barley, reheated

1 tablespoon maple syrup, or more to taste

1 tablespoon balsamic vinegar, or more to taste

Preparation:

1. Preheat your broiler.

2. Set a 12-inch cast iron skillet over medium-high heat on the stove. Let it heat up for 2 to 2 minutes. It should be so hot that a few drops of water sizzle and quickly disappear after contact.

3. In a medium sized bowl, toss the prepared brussel sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil.

4. Once the pan is hot, dump the sprouts into the pan and quickly rearrange them so the flat sides are faced down. Let them cook for two minutes.

5. Toss the fresh cranberries into the pan and transfer the pan to the broiler. The pan will be heavy and hot so use oven mitts and be careful! Let the brussels sprouts broil for about 3 minutes. Check the sprouts for doneness- their tops should be a little browned and the bottoms caramelized. How long you should leave them in there depends on your preferences and your oven. The cranberries should have started popping by now; set the hot pan on your stovetop for a couple of minutes while you reheat the barley.

6. Toss the warm barley, sprouts, cranberries, cheese and pecans in a bowl and drizzle with balsamic vinegar and maple syrup. Season with salt, divide into smaller bowls, and enjoy!

Gazpacho

March 6, 2014

Author: Francis Levine-Grater

I got this recipe in my first year of marriage, and I am celebrating 18 years of happiness! It is perfect for Shavuot or Shabbat lunch in the summer.

Ingredients:

1 jug of tomato juice

2 small cucumbers

Handful of parsley or cilantro

2 small tomatoes, chopped

6 tbs olive oil

6 tbs balsamic vinegar

3 tbs honey

Juice of 2 lemons

Preparation:

Mix wet ingredients together. Add veggies and herbs. Can be left chunky or blended. Enjoy!

Halloumi Peach Salad: A Summer Favorite of Ema’s

July 28, 2014

Author: Sasha Gayle-Schneider

Summer nights on the grill never tasted so good! Starting Memorial Day weekend through Labor Day, my Ema has fired up the grill and put me to work as her sous-chef. Using the holy land’s favorites: halloumi cheese and Israeli salad, and brought it to our humble table in New York City and added a sweet surprise.

Ingredients:

Salad:

2 packages of Halloumi cheese

4 peaches

Fresh arugula (you can substitute in your favorite green: kale, spinach, etc.)

Dressing:

Extra Virgin Olive Oil

Balsamic Vinegar

1 clove of crushed garlic

A sprinkling of mustard seed

(sunflower seeds optional)

Preparation:

Grill Halloumi cheese in small slices

Cut peaches in quarters and grill

Wait until grilled ingredients cool and toss in the salad

Katherine Moss’s Plum Good Beef Brisket

May 5, 2014

Authors: Alix Wall and Suzie Rose

Ingredients:

3 lbs. organic, grass-fed brisket

Salt and pepper

3 Tbs. neutral oil such as grapeseed or canola

1 medium red onion, peeled, halved and thinly sliced

1⁄4 cup tamari sauce (if making for Passover and you want to avoid soy, substitute balsamic vinegar)

2 16-oz. cans purple plums

2 Tbs. honey

2 Tbs. lemon juice

3 Tbs. freshly squeezed orange juice

1⁄2 tsp. Worcestershire sauce

1⁄4 tsp. orange zest

1⁄4 tsp. cinnamon

Chopped parsley

Preparation:

Lightly salt and pepper both sides of the brisket. Cover with plastic wrap and refrigerate for at least an hour. Then, pour some oil in a Dutch oven or large skillet and brown brisket on each side for at least three minutes per side. Remove brisket to plate. In a separate skillet, add a bit more oil and heat. Sauté onions with a pinch of salt for about 10 minutes, until translucent. Add tamari sauce (or balsamic vinegar) and cook another minute or two.

Place meat fat-side-up in Dutch oven or large skillet. Pour onion mixture on top. Drain plums over a bowl (important!) reserving 1⁄4 cup syrup. Pour rest of the syrup over the meat. Cover and bake at 350 degrees at least 31⁄2 hours until meat is done (very tender). Meanwhile, remove skins and pits from plums. Mush them up with your hands into a small saucepan. Add reserved syrup, honey, lemon juice, orange juice, Worcestershire, orange zest and cinnamon. Heat to boiling, then reduce heat and simmer 10 minutes.

When meat is done, tent with foil and let it rest for at least an hour. Trim off the fat and slice against the grain. Pour sauce into meat pan to let plum sauce combine with the meat drippings. Let simmer another 20 minutes, to reduce. Place sliced meat on a platter and top with sauce. Finish with chopped parsley. More sauce can be passed tableside. Makes about 6 servings. If brisket is made the day before, refrigerate it overnight, then skim the fat off the sauce as well.