Originally created for Thanksgivukkah, but a keeper for anytime! Servings: 12 PICKLED ONIONS 3/4 large red onion, diced 1 1/2 cups cider vinegar 3/8 cup sugar 1/8 cup kosher salt BRUSSELS SPROUTS 1/4 cup unsalted butter (1/2 stick) 3/8 pound pastrami, shredded 3 3/4 pounds Brussels sprouts, quartered 3/4 teaspoon kosher […]
Posts in the Jane’s Kitchen category:
A collection of delicious recipes shared by our talented Oneg Coordinator, Jane Levine.
Jane’s Kitchen: Melon Sorbet
Servings: 4 To make it locally sourced substitute a local fruit vinegar or local fruit shrub for the citrus juice 2 cups cubed frozen melon (watermelon, cantaloupe, honeydew, etc., or a combination of any or all) 1 tablespoon lemon or lime juice 1 teaspoon simple syrup or local honey, optional Place your […]
Jane’s Kitchen: Watermelon Gazpacho
Servings: 10 5 cups watermelon 1 cucumber, 1 cup 1 red bell pepper, chopped, 1 cup 1 yellow bell pepper, 1 cup 1 small hot pepper 3 inner celery stalks, 1/2 cup 1/2 small red or sweet onion 1/4 cup mint 3 tablespoons lime juice 2 tablespoons red wine vinegar 1/4 teaspoon salt […]
Jane’s Kitchen: Kosher Bouillabaisse Fish Stew
Ingredients: Soup 2 tablespoons extra virgin olive oil 2 leeks, white and light green parts only, sliced 1 large onion, halved and sliced 6 cloves garlic, roughly chopped 2 large tomatoes, seeded and chopped 1 fennel bulb, trimmed, halved, and sliced 2 bay leaves Peel of 1 small orange, scraped off with a […]
Jane’s Kitchen: Tzatziki Pasta Salad
Servings: 8 1 (7-ounce) container low-fat plain greek yogurt 1/3 cup mayonnaise, or sour cream 1/4 cup feta cheese 1 clove garlic, chopped 1 teaspoon red wine vinegar 1 teaspoon lemon juice 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 2 tablespoons extra virgin olive oil 12 ounces penne pasta, cooked to al […]
Jane’s Kitchen: Balsamic Sweet Onion Jam
Servings: 8 6 cups sweet onions, thinly sliced 1 tablespoon olive oil salt and black pepper to taste 1 cup chardonnay 1 cup white balsamic vinegar 3/4 cup granulated sugar 1/2 cup water 2 bay leaves 1 teaspoon mustard seeds 1 thyme sprig For an alternative, deeper-flavored and colored jam, swap Chardonnay […]
Jane’s Kitchen: Vegan Lasagna Rolls With Tofu Ricotta
Servings: 6 1 box lasagna noodles (regular or whole grain) 3-4 cups marinara or other pasta sauce of choice 1/2 cup shredded vegan mozzarella For The Tofu Ricotta: 1 14 ounce block firm or extra firm tofu (NOT Silken) 1/2 cup vegan parmesan, grated 3 tablespoons Italian seasoning (or blend of dried […]
Jane’s Kitchen: Cheese Blintzes
Servings: 12 Batter: 1 cup milk 1 cup flour 1/2 teaspoon salt Filling: 1 tablespoon melted butter 4 eggs Filling 2 egg yolks 1 1/2 pounds farmer cheese 1 inch strip lemon peel 1 tablespoon melted butter 1/2 teaspoon salt 2 tablespoons sugar 1/4 teaspoon cinnamon Batter: Place all ingredients in […]
Jane’s Kitchen: Grape and Almond Gaspacho
Servings: 6 2 pounds seedless green grapes 1 small cucumber, peeled, seeded, and coarsely chopped 1/4 cup almonds, toasted 2 scallions, white and light green parts only, coarsely chopped 1/8 cup rice or tarragon vinegar 1/2 cup plain yogurt 3 ounces cream cheese 1/4 cup buttermilk 2 tablespoons extra virgin olive oil 3/4 […]
Jane’s Kitchen: Joan Nathan’s Honey Orange Chicken
Servings: 4 1 large eggs 1 teaspoon water 1/2 cup matza meal or breadcrumbs 1/2 teaspoon salt 1/16 teaspoon pepper 3 pounds chicken breast, skinless, boneless, about 10-12 ounces each, If your chicken breasts are an inch thick, flatten them down a little to ¾ inch thick. 1/4 cup vegetable oil 1/2 cup […]