Mixed olive tapenade ½ cup pitted kalamata olives ¼ cup pitted cracked green olives 1 tablespoon capers 1 clove garlic-chopped 2 tablespoons fresh lemon juice 3 tablespoons Extra Virgin olive oil 2 anchovy filets (optional) Salt and Pepper1. Place all of the above ingredients in a food processor and pulse until the mixture is combined but still chunky. Adjust seasoning.MuhummaraThis delicious condiment makes a great dip, crust for fish or poultry and perfect topper for the latkes2 red peppers-roasted 1 cup walnuts-toasted 2 tablespoons tomato paste ¼ cup pomegranate molasses 1 cup fresh bread crumbs-left over challah is perfect 1/3 cup Extra Virgin olive oil ¼ teaspoons chili flakes 1 teaspoon ground allspice ½ teaspoon ground cumin seed Salt and pepper Garnishes: pomegranate arils, chopped parsley1. Place all of the ingredients in a food processor and pulse until the mixture is fairly smooth. You may need to add more Extra Virgin olive oil to adjust the consistency.2. Place in a container and cover the surface of the muhummara with plastic wrap to prevent it from drying out. The muhummara can be kept covered for up to five days in the refrigerator.Corned beef hashWell, why not? Corned Beef hash traditionally has potatoes in it, so why not gild the lily with a modern version of the classic deli item?1 large red onion, sliced thinly 2 cloves garlic, minced 3 ounces lean corned beef, chopped ½ cup finely chopped dill pickle 1 tablespoon favorite hot sauce Garnishes; thin pickle slice, chopped parsley1. Sauté the onion in a lightly greased pan over medium high heat until it is dark brown and caramelized. Add the garlic and continue cooking for another 2 minutes until the garlic has softened and is fragrant.2. Pulse ¼ cup of the onion mixture in the food processor until it is completely chopped but with some texture remaining. Transfer the onion to a mixing bowl.3. Add all of the remaining ingredients and fold together.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.
Chosen Bites: Build a better latke
Celebrate Hanukka this year with a modern version of the classic applesauce.
Mixed olive tapenade ½ cup pitted kalamata olives ¼ cup pitted cracked green olives 1 tablespoon capers 1 clove garlic-chopped 2 tablespoons fresh lemon juice 3 tablespoons Extra Virgin olive oil 2 anchovy filets (optional) Salt and Pepper1. Place all of the above ingredients in a food processor and pulse until the mixture is combined but still chunky. Adjust seasoning.MuhummaraThis delicious condiment makes a great dip, crust for fish or poultry and perfect topper for the latkes2 red peppers-roasted 1 cup walnuts-toasted 2 tablespoons tomato paste ¼ cup pomegranate molasses 1 cup fresh bread crumbs-left over challah is perfect 1/3 cup Extra Virgin olive oil ¼ teaspoons chili flakes 1 teaspoon ground allspice ½ teaspoon ground cumin seed Salt and pepper Garnishes: pomegranate arils, chopped parsley1. Place all of the ingredients in a food processor and pulse until the mixture is fairly smooth. You may need to add more Extra Virgin olive oil to adjust the consistency.2. Place in a container and cover the surface of the muhummara with plastic wrap to prevent it from drying out. The muhummara can be kept covered for up to five days in the refrigerator.Corned beef hashWell, why not? Corned Beef hash traditionally has potatoes in it, so why not gild the lily with a modern version of the classic deli item?1 large red onion, sliced thinly 2 cloves garlic, minced 3 ounces lean corned beef, chopped ½ cup finely chopped dill pickle 1 tablespoon favorite hot sauce Garnishes; thin pickle slice, chopped parsley1. Sauté the onion in a lightly greased pan over medium high heat until it is dark brown and caramelized. Add the garlic and continue cooking for another 2 minutes until the garlic has softened and is fragrant.2. Pulse ¼ cup of the onion mixture in the food processor until it is completely chopped but with some texture remaining. Transfer the onion to a mixing bowl.3. Add all of the remaining ingredients and fold together.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.