Grow and Behold Foods
Kosher for Passover
Red Wine Braised Flanken
Slow cooked with red wine and herbs, these succulent morsels take very little time to prepare and are positively delicious! Continue reading
Easy Brisket
This simple method for cooking brisket will be sure to please! Continue reading
Roasted Chicken Thighs with Carrots and Potatoes
Perfect for when the weather turns colder, this one-dish meal will warm you from the inside. Continue reading
Kofta Mishmisheya (Meatballs in Apricot Sauce)
A sweet flavorful meatball recipe from Claudia Roden, with apricots, cloves and raisins, that can be made with lamb or beef. Continue reading
Horseradish Burgers
If you like the sharp taste of horseradish year round, and not just on Passover, you may be inspired, as I was, to add it to your ground meat to make a horseradish burger. Sounds delicious, right? It does to me too. But it doesn’t work. The flavor compounds in fresh horseradish are extremely volatile, … Continue reading
Roast Chicken With Caramelized Ramps, Garlic and Capers
This new recipe for Roast Chicken comes from Melissa Clark from the NY Times. Clark explains about her recipe: “It’s really not a whole new recipe unto itself, just a few tweaks on a classic: chicken roasted in a hot cast-iron skillet. The premise of the original technique is that by heating a cast-iron skillet … Continue reading
Peruvian Grilled Chicken Thighs with Tomato Cilantro Sauce
The tomato-pepper relish is a beautiful bright red and delicious all on its own. The avocado makes for a colorful addition on the plate! Continue reading
How to Kasher Liver / Chopped Liver Recipe
Follow these directions for kashering (making kosher) beef, chicken or turkey liver. Recipe for Chopped Liver with caramelized onions is included! Continue reading
Beef Stock
This classic recipe for nutrient-rich bone broth is delicious on its own, and forms the basis for many wonderful soups, stews and sauces. Make up a big pot and freeze in small amounts for future use. Continue reading
Quick Sausage Dinner
This is a quick way to serve up a hearty meal of sausage and vegetables. Adjust the ratio of meat and veg to suit your taste! Continue reading
How To Cook a Roast
It doesn’t get much more traditional than brisket. But did you know there are actually many other cuts of meat that a/ cook up like a brisket b/ are in some cases leaner, or in some cases juicer, than the brisket you are used to and c/ are often cheaper? In this blog post, we … Continue reading
Standing Rib Roast
Don’t let the name intimidate you! A standing rib roast is a magnificent cut that gives you the best of both worlds: we separate the bones from the meat, but tie them all together with netting, so you get the deep flavor from the bones while cooking, but don’t have to worry about carving meat … Continue reading
Horseradish-Crusted Roast Beef
This recipe from Fleisher’s Founders Jessica and Joshua Applestone highlights the amazing flavors of pastured meat. The outside of the roast is studded with peppercorns and horseradish. It’s great hot out of the oven, and even better sliced and cold the next day. Continue reading
Slow- Braised Short Ribs (Plate Flanken) with Spinach
This kosher-for-passover version of chulent by chef Adam Perry Lan first roasts short ribs (plate flanken), then braises them with porcini mushrooms until the meat is fall-apart tender. Baby spinach and crunchy sea salt complete the dish. Continue reading
Osso Buco with Blood Oranges and Fennel
In this recipe, Osso Buco is seared, deglazed with vinegar, then slow cooked with carrots, onions and fennel. Blood Oranges and parsley are added at the end for color and fresh flavor. Continue reading
Chicken Marabella
The perennial classic from the Silver Palate Cookbook uses prunes, capers, brown sugar and white wine to tremendous effect. Continue reading
Shmaltz and Gribbenes
by Sharon Lebewohl 3/4 cup water 1 pound chicken fat/skin, chopped 1 medium onion, chopped Put all the ingredients in a heavy bottomed pot over a low heat. The fat will begin to melt almost immediately. Stir it occasionally for approximately 20 minutes, as the fat continues to melt and the water evaporates. Simmer on … Continue reading
Crispy Chicken Liver Salad with Spinach Leaves and Orange Slices
adapted from Ayelet Or, Not by Food Alone: Recipes and Tales from the Shabbat Table at Shanti House Liver: 1/2 c. matzah flour salt 2 eggs, beaten 1 tablespoon mustard 1 c. matzah meal 2 lbs. cooked kosher chicken livers Vegetable oil, for frying Salad: 6 tablespoons red wine vinegar 1 lb baby spinach leaves … Continue reading
Lemon Spiked Chicken with Sage
adapted from Janice Cole, Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes 3 lb chicken, cut in eighths 1 medium onion, coarsely chopped 4 garlic cloves 1/2 c. fresh lemon juice 1/4 c. extra virgin olive oil 1 tablespoon grated lemon zest 1 tablespoon coarsly chopped fresh sage, plus 6 sprigs fresh … Continue reading
Blueberry Glazed Flanken
Blueberry season may be long gone, but this winter weather that is upon us is perfect for spending time in a kitchen warmed by multiple pots burbling away on your stove. This chilly weather compelled me to recall a typically summer favorite – Blueberry glazed flanken/short ribs. I usually put together this blueberry and meat … Continue reading
