KosherEye Best Recipes - Dairy Dishes

Dairy Noodle Kugel For a Crowd

ContactUs@KosherEye.com (Lois Held) — Fri, 14 Dec 2012 01:51:04 +0000

KosherEye.com

Dairy noodle kugel is a favorite with all ages. When I made this recipe for the first time, I had some family members over for a kiddy swimming party in the backyard. While the children splashed and had a great time, the adults sat around watching and schmoozing. I pulled the three kugels out of the oven just as everyone was arriving, and by the time they left, there wasn

Herbes de Provence Mix

ContactUs@KosherEye.com (Lois Held) — Tue, 04 Dec 2012 11:53:11 +0000

Adapted from THE PERFECT MIX by Diane Phillips
Makes 1 1/4 cups

A combination of French thyme, oregano, rosemary, and basil, herbes de Provence are used in the Mediterranean region of Provence in France. Use this mixture when saut

Tuna Quiche

ContactUs@KosherEye.com (Lois Held) — Sat, 01 Dec 2012 18:53:36 +0000

KosherEye.com

by Susie Fishbein, Kosher by Design Cooking Coach

Pair this with a big salad for a quick and easy weeknight meal!

Ingredients:

1 Deep dish frozen pie crust, at room temperature for 15 minutes
4 ounces canned French fried onion rings, such as French

Spinach Pie

ContactUs@KosherEye.com (Lois Held) — Thu, 13 Sep 2012 23:36:54 +0000

KosherEye.com

by Ronnie Fein, KitchenVignettes.com

It wouldn

Homemade Fresh Ricotta Cheese

ContactUs@KosherEye.com (Lois Held) — Sat, 28 Jul 2012 11:35:22 +0000

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Adapted from a recipe by Richard Ferretti, Gourmet Magazine

When creative director Richard Ferretti came to Gourmet, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Watch food editor Gina Marie Miraglia Eriquez demonstrate how to make your own fresh ricotta.

Ingredients:

2 qt whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Heavy-duty fine mesh cheesecloth

Directions:

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and 1/2 tsp salt to a rolling boil in a 6-qt heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes.

Pour into lined sieve and let drain 1 hour. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid. Chill the ricotta, covered; it will keep in the refrigerator 2 days.

Notes:

Yield: Makes about 2 cups

Watch a video demonstration of this recipe.

Recipes: Dairy Dishes, Ricotta Cheese, Kosher

Vegetable Frittata

ContactUs@KosherEye.com (Lois Held) — Mon, 09 Jul 2012 01:13:01 +0000

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Adapted from The Mom 100 Cookbook, Katie Workman

A frittata is an Italian omelet to which the add-ins (potatoes, cheese, veggies, rice, what have you) are beaten directly into the eggs. Generally it

Tomato and Goat Cheese Tart

ContactUs@KosherEye.com (Lois Held) — Sun, 13 May 2012 23:18:09 +0000

KosherEye.com

Adapted from Ina Garten, Barefoot Contessa Back to Basics

Make this amazing Tomato and Goat Cheese Tart using ready made puff pastry sheets. Fresh tomatoes, basil and thyme add great flavor.

Ingredients

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces goat cheese
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Directions

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saut

Raisin Bread Bake

ContactUs@KosherEye.com (Lois Held) — Tue, 08 May 2012 20:20:47 +0000

KosherEye.com

By Eileen Goltz, CuisinebyEileen.com, Modified from epicurean.com

You should make this the night before you want to serve it. This will be a hit with raisin bread lovers!

Ingredients:

1 stick (1/2 cup) butter or margarine
1 cup packed brown sugar
2 tablespoons corn syrup
12 slices raisin bread
5 large eggs
1 1/2 cups half and half or whipping cream (or non dairy substitute)
1 teaspoon vanilla
1 tablespoon kosher brandy or orange juice concentrate
1/4 teaspoon salt
1 cup chopped pecans or walnuts

Powder Sugar (optional)
Sliced strawberries (optional)

Directions:

Preheat oven to 350. Grease a 9 x 13 pan. In a saucepan combine the butter, brown sugar and corn syrup. Stir constantly while heating so that the butter melts and the brown sugar combine. Pour the mixture into the prepared pan.

In a bowl mix together the eggs, half and half, vanilla and kosher brandy or orange juice concentrate and salt. Whisk to combine.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. Pour 1/2 the mixture over the bread. Place the remaining bread into the pan and then pour the remaining egg mixture over the top.

Sprinkle the chopped nuts over the top. Cover and refrigerate for at least 2 hours before cooking. Bake, uncovered for 35 to 40 minutes or until the top is golden. Serve with maple syrup or sliced strawberries and powdered sugar.

Notes:

Yield: serves 10

Apple Lasagna

ContactUs@KosherEye.com (Lois Held) — Tue, 08 May 2012 18:35:06 +0000

KosherEye.com

By Eileen Goltz, CuisinebyEileen.com

This is more like a dessert. This version uses bread instead of lasagna noodles and the end result is a delicious apple, bread, cheese pudding. Your guests will love and request the recipe.

Ingredients:

1 cup sour cream
1/3 cup brown sugar
12 slices French bread or challah
1 1/2 cup cheddar cheese, grated
3/4 cup Monterrey jack cheese, grated
1 large can apple pie filling
1 cup granola, with raisins or cranberries

Directions:

Preheat oven to 350.

In a bowl combine the sour cream and brown sugar, mix and set aside in the refrigerator.

In a bowl mix together the cheese. Grease a 9 x 13 baking pan. Place 6 pieces of French bread or challah on the bottom of the pan and spread 1/2 of the can of pie filling on top of the bead. Then sprinkle 1/2 of the cheese on top of the apple pie filling then top with the remaining bread slices. Spread the remaining apple filling over the top of the bread and then sprinkle the top with the granola.

Bake for 25 minutes. Top with the remaining cheese and bake an additional 5 to 10 more minutes until the cheese is melted and bubbly. Serve with the sweetened sour cream.

Notes:

Yield: about 12 servings depending on size

Recipes: Dairy Dishes, Casserole,Sweet, Kosher

Potato, Salmon and Spinach Casserole

ContactUs@KosherEye.com (Lois Held) — Tue, 08 May 2012 18:12:16 +0000

KosherEye.com

By Eileen Goltz, CuisinebyEileen.com, Modified from a Bon App