Tag Archives: Recipes

Shabbat Shalom – Peaceful Sabbath

30 Mar

No matter how crazy our week gets..with work, an online business, kids schedules, errands..whatever it may be…we always pause and take a break on Friday night (technically, 18 minutes before sundown) Our kids look forward to this time, as my daughter watches me getting ready, I hear “Shabbat is coming?”  She usually repeats it maybe 37 times.. but she’s just checking. This Shabbat I kept it simple… I usually go semi overboard and make 50 salads, a meat dish a fish dish, potatoes, rice…I just keep going. But once in a while I will just do one large main dish..so this time around was a beef stew on the stove top (not my crock pot for a change) & white rice. It’s a really easy simple recipe.. if you read my blog you see that is my trend. I do like  complicated dishes but recently I just haven’t had the time to make Coq au Vin.

Here is the recipe:

3 Tablespoons Olive Oil
2 pounds Stew Meat- They sell pre-chooped stew meat at most stores
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1 can Beer, 12 Ounce Can Or Bottled- I used Stella
4 cups Beef Stock- basicly 1 box
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
1/2 teaspoon Paprika
1/2 teaspoon Kosher Salt
Freshly Ground Black Pepper
1-1/2 teaspoon Sugar
4 whole Carrots, sliced
4 whole New Potatoes, Quartered

Heat oil in a large pot over medium-high heat. Brown meat, setting aside on a plate when brown. Cut pieces in half. Set aside.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 2 hours.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.

This is the starting process… everything added in and now needs to simmer away for a bit. This pan was actually my Mother’s… it’s a bit rustic but has some magic…



Sous-Chef  Ori… I told you he is a total Mama’s Boy



This is the completed dish with white rice.



Decanter with wine… always makes a Friday meal better…

My wine… don’t be mad all you wine connoisseurs..yes, I like it with ice! and Limeaid! Try it!


And this is what happens at my house after we finish eating and start singing… things get a little out of control..

Have a great weekend and Shabbat Shalom! Peace & Happiness to you and your family!




Pumpkin Fondue

26 Oct

My Mother made this last weekend and all I can say is. Amazing.
It could be because I have a recent cheese fetish but besides that this recipe is perfect for fall. Warm, gooey, cheesy and with a little taste of pumpkin hidden in…makes it all around perfect. And the display can’t be beat! Just take a look at the picture! All of this plus easy clean up makes a perfect dish.

Here is the recipe:
1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 oz total)
1 (7-lb) orange pumpkin
1 1/2 cups heavy cream
1 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère (6 oz)
2 1/2 cups coarsely grated Emmental (6 oz)
1 tablespoon olive oil
Preheat oven to 450°F with rack in lower third.
Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 tsp salt.
Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a bowl. Mix together cheeses in another bowl.
Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

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