8 ounces desalted salt fish (baccala), broken into small pieces or shredded 1 cup sliced onions 3 sprigs fresh thyme, leaves removed 1 large clove garlic, crushed 1 cup diced tomatoes Hot pepper, minced, to taste Kosher salt, to taste Goya frozen Fried Plantain Cups (tostones) for serving One Hour Method for de-salting salt […]
Posts in the Jane’s Kitchen category:
A collection of delicious recipes shared by our talented Oneg Coordinator, Jane Levine.
Jane’s Kitchen: Tahini and Halvah Brownies
Servings: 12 1 20 ounce Ghirardelli brownie mix, any variety 6 ounces halvah, any flavor, divided 1/4 cup 100% tahini Preheat oven to 350°F. Line a 9×13-inch casserole with parchment paper. Prepare brownie mix batter according to package directions. Break up large chunks of halva and place them on the bottom of prepared […]
Jane’s Kitchen: Hanukkah Deviled Eggs with Two Options
Filling #1 is based on Jamie Geller’s recipe: https://jamiegeller.com/recipes/hanukkah-deviled-eggs/ (Filling #2 is all Jane) Ingredients 8 eggs, hard boiled, peeled, and sliced in half 1/2 cup seasoned flour* 1 egg, lightly beaten Vegetable oil for frying (Jamie says EVOO, but with its low smoke point, Jane says Canola) 3/4 cup bread crumbs, seasoned or plain* […]
Jane’s Kitchen: Deconstructed Falafel
Servings: 10 A layered salad that is much easier to serve and eat than when stuffed into pocket pita. To make it quicker, use purchased hummus and shredded lettuce. Also make Israeli Salad in a processor. FALAFEL 32 purchased fully cooked or half-baked falafel (thawed frozen or refrigerated) olive oil (spray or liquid) […]
Jane’s Kitchen: Pumpkin Bisque with Ginger
Servings: 8 2 cloves garlic, grated 1 1/3 cups chopped onion 2 teaspoons grated fresh ginger root 2 tablespoons canola oil 4 tablespoons all-purpose flour 4 cups chicken broth 2/3 cup apple cider or juice 3 cups pumpkin puree or Hubbard squash puree 4 tablespoons maple syrup 1/4 teaspoon dried thyme 1/4 teaspoon ground […]