Feliz Cinco de Mayo, friends! As I have mentioned before, I love holidays. And El Cinco is up there in my list of favorites- give this girl a maraca, tub of guacamole and obligatory fake mustache and you have made me one happy Jew. But in case you are tired of noshing on chips and …
Chopped Liver
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Cheese Blintzes Casserole
Despite this blog, I would not call myself a religious person (just your average bacon eating, schnoz wielding Jew), but I do relish in following traditions, both of a religious and secular capacity. From the super fun (albeit mildly dangerous for a stereotypically risk-averse Jew crew) hora at a wedding, to the hoarding of Manichewitz …
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Vegetarian Chopped Liver
Way back in the day when I made legit chopped liver, I entertained all you vegetarians with promises of mock chopped liver to delight and inspire. Well, I am certainly no liar (except when my local grocer offers up a student discount. It is not my fault I have the youthful good looks and sparkling …
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Shakshuka with Summer Squash and Goat Cheese (Giveaway Post!!)
Can you believe it’s May already? Me neither! I’m still writing 2011 on checks (and yes I am still writing checks too). Part of the reason time may be flying is that I keep going on trips to visit friends. But what can I say, I love it! This past week I scurried over to …
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Sabich Eggplant Sandwich
This week is my very last week of culinary school classes. I can’t believe it! I have enjoyed (just about) every minute of school, and am going to miss it. Recently I started thinking about my history with cooking and food. Though I started out making cookies and cupcakes, now nothing makes me happier than …
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Leftover Cook-off: Thanksgiving Benedict
Hope you kids had a happy Thanksgiving! I participated in a Thanksgiving Leftover Throwdown yesterday on Google+ (you can watch the replay above) which was a blast! Now I love a leftover Thanksgiving sandwich as much as the next girl, but in order to bring it to another level, I turned my turkey and accoutrements into a breakfast …
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Potato Latkes Eggs Benedict
Did y’all have a great Thanksgiving? I sure did! A bunch of friends and I got together for a vagabond Thanksgiving linner of sorts, and then headed to campus to cruise for college students tailgate for the last University of Texas home game. I made lots of goodies- turkey, of course, my pear, pomegranate and …
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And the Winner Is…
Last week I participated in a Thanksgiving Leftover Cook-off with Google+ where participants had to turn extra turkey and stuffing into something magical. (If you are interested, you can watch the video here.) It was super fun and all the participants dishes looked AWESOME. Afterwards, readers voted for the winner of the bunch, and the …
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Perfect Omelette with Arugula and Gribenes
Okay I pinky swear this is the last recipe I will make with gribenes. At least for now. (I just can’t quit you schmaltz!) Next week I start up with Purim recipes, so tune in for cookies and glitter and magic! I know. I’m just as excited as you are. Should be a time. Not …
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Red Horseradish Deviled Eggs and Red Horseradish German Potato Salad
Doesn’t it feel like it was just Passover and now it’s the middle of freaking June already? What the heck, right? When Gold’s asked me to create a few recipes using their Horseradish and Beets I was pumped because I love horseradish and I love beets and I love neon pink food! But I was also thinking rut roh- do they carry red horseradish not during Passover time? Turns out they do (thanks kosher HEB!) and also I had some leftover in my fridge from Passover. Cleaning procrastination pays off again! Yahtzee! If you are anything like me (lucky you) then you also have leftover horseradish in your refrigerator and are wondering what to do with it. Before you throw it away or cross shove it to the back of the fridge and pray it keeps until next Passover, try your hand at these tasty recipes! First up, Red Horseradish Deviled Eggs. I LOVE deviled eggs, and the horseradish gives these a colorful kick. Hi-ya!
First, you need to hard boil your eggs, or buy those creepy pre-cooked ones if you must. Put the eggs in a single layer in a saucepan, and cover with cold water by two inches. Bring the water to a boil, then remove from heat, cover, and let sit for 12 minutes. Remove eggs with a slotted spoon and cool under running water. Peel and cut in half the long way.
Remove egg yolks and mash with mayonnaise (you can use Greek yogurt if you abhor mayo like I do), red horseradish, horseradish juice, white wine vinegar, Dijon mustard and salt and pepper to taste.
Spoon or pipe back into egg whites and garnish with green onions. Serve immediately.
Super easy to make too! Wouldn’t these be cute at a baby shower brunch? Yes, yes they would.
Next up, Red Horseradish German Potato Salad! Bring a large pot of salted water to a boil and cook potatoes until they are easily pierced with a fork, about 10-15 minutes. Drain the potatoes and set aside to cool.
Meanwhile, put the chicken skin in a medium saute pan over medium-low heat and cook until brown and crispy to make gribenes, about 20-30 minutes. Remove with a slotted spoon reserving the fat and drain gribenes on a paper towel. Add the onions with a pinch of salt to the pan with the fat from the chicken skin and saute over medium heat until the onions soft and golden. Add the flour, sugar, salt and pepper to the onions and cook for a minute until the mixture starts to bubble. Then add white vinegar, water, Gold’s Red Horseradish and Beets and Dijon mustard and bring to a boil and cook for a few minutes until thick. Stir in potato pieces and garnish with gribenes and parsley. Serve warm or room temperature.
That’s it! Perfect for a picnic or anytime.
Check out the full recipes for the Red Horseradish Deviled Eggs and Red Horseradish German Potato Salad on Joy of Kosher and get even more Gold’s recipes!
This post is sponsored by Gold’s.
© 2013 What Jew Wanna Eat by Amy Kritzer
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Egg Drop Matzo Ball Soup
Matzo Ball Soup meets Egg Drop Soup is just the ultimate comfort food!
It’s almost the most magical time of the year! No, not Christmas, gentiles can keep their eggnog and gingerbread cookies. Okay, I’ll take one cookie. I mean national Eat Chinese Food and Watch a Movie Day. While this isn’t exactly a real holiday yet, give it a few years. It will catch on. Normally, we get takeout a settle in with Home Alone ( 1, 2 or 3. Not 4). But I like to experiment from time to time. Whole Foods gave me a $25 gift card to craft up some seasonal recipe using any of their kosher products. (And scroll down below to win a gift card of your own to experiment with!) I tried the Organic Imagine Kosher Chicken broth below and I was super impressed with the taste and texture- the closest to homemade I’ve ever seen! And perfect for my Egg Drop Matzo Ball Soup
Click here to read more!Egg Drop Matzo Ball Soup
© 2013 What Jew Wanna Eat by Amy Kritzer
Click Here to Subscribe to WJWE Emails- Never Miss a Recipe!
If you like this post, it would be super awesome if you could follow What Jew Wanna Eat on Pinterest, Twitter, Facebook, and Google+ for more of the best recipes in the Jewniverse! Thank Jew very much!
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Caprese Shakshuka Breakfast Casserole
Get inspired with this Israeli meets Italy breakfast casserole: Caprese Shakshuka Breakfast Casserole! Eggs poached in a spicy tomato sauce, topped with gooey mozzarella cheese and sopped up by crunchy bread. OMIGOD!
Do you get in food ruts? I totally do. Sometimes I’ll just eat Greek yogurt with almonds and honey for weeks for breakfast. Then I switch to oatmeal. With the occasional Challah French Toast for good measure. But lately, it’s been Shakshuka. Eggs poached in a spicy tomato sauce, topped with gooey cheese and sopped up by crunchy bread. OMIGOD! Why is everything better with an egg on it??? Salads, burgers, pasta, brownies. Okay, not brownies. But you know, almost everything! Some things are better left unanswered. A mystery of life.
Anyhoo, with hangover season coming up (SXSW, St Patrick’s Day, a bachelorette party and Purim of course!) there is literally not a better morning after food out there. You can quote me on that. Something about the drippy eggs and the spicy tomatoes totally cures you- I guess it is essentially a bloody Mary with a fork. You’re welcome.
This version is inspired by one of my favorite salads- caprese! Fresh mozzarella, tomatoes, and lots of basil. First up, heat some olive oil over medium heat and saute your onions and jalapenos with a pinch of salt for a 3-4 minutes until slightly soft. Add garlic and sauté for 1 more minute. Then add your cumin, paprika and cayenne pepper and stir. Add in the tomatoes and vinegar and simmer uncovered until thick, about 10-15 minutes.
Then crack eggs one at a time into a ramekin and gently pour into the shakshuka. This method helps the eggs keep their shape. Add mozzarella slices and cover with the pan top of foil and cook for 5-7 more minutes until the egg whites are set and cheese is melty. Cook longer if you want the yolks set too.
Garnish with basil and serve with crusty bread!
Oh hellz yes. Bloody Mary optional.
Caprese Shakshuka Breakfast Casserole
Prep time
Cook time
Total time
Caprese Shakshuka Breakfast Casserole! Eggs poached in a spicy tomato sauce, topped with gooey mozzarella cheese and sopped up by crunchy bread. Get inspired with this Israel meets Italy breakfast casserole.
Author: Amy Kritzer
Recipe type: Breakfast
Cuisine: Israeli
Serves: 1-2
Ingredients
- 2 tablespoons olive oil
- ½ white onion, diced
- 1 jalapeno, diced
- 1 garlic clove, minced
- ½ teaspoon cumin
- 2 teaspoons paprika
- ⅛ teaspoon cayenne pepper (or more!)
- 1 14-ounce can of diced or sliced tomatoes, undrained
- 1 tablespoon champagne or white vinegar
- Salt to taste
- 1 cup basil
- 3-4 eggs
- 2 thin slices fresh mozzarella cheese
- ½ cup fresh basil, chiffonade
Instructions
- In a large saute pan, heat 2 tablespoons olive oil over medium heat and saute your onions and jalapenos with a pinch of salt for a 3-4 minutes until slightly soft. Add garlic and sauté for 1 more minute.
- Then add your cumin, paprika and cayenne pepper and stir. Add in the tomatoes and vinegar and simmer uncovered until thick, about 10-15 minutes. Add salt to taste.
- Then crack eggs one at a time into a ramekin and gently pour each one into the shakshuka. This method helps the eggs keep their shape. Add mozzarella slices and cover with the pan top of foil and cook for 5-7 more minutes until the egg whites are set and cheese is melty. Cook longer if you want the yolks set too.
- Garnish with basil and serve with crusty bread!
© 2013 What Jew Wanna Eat by Amy Kritzer
Click Here to Subscribe to WJWE Emails- Never Miss a Recipe!
If you like this post, it would be super awesome if you could follow What Jew Wanna Eat on Pinterest, Twitter, Facebook, and Google+ for more of the best recipes in the Jewniverse! Thank Jew very much!
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Green Shakshuka
Poached eggs in a spicy tomatillo white wine cream sauce? It must be Green Shakshuka time!
Happy Seis de Mayo! (Um, don’t you mean Cinco de Mayo, Amy? Sheesh.) Are you calling me out on my own blog?? I like it. But I do mean Seis de Mayo. Naturally, I love Cinco de Mayo. Margaritas, mustaches and maracas, what’s not to love? But it’s Seis de Mayo that I think should be a nationally recognized holiday (luckily I work for myself). But I’m a nice person, so I’m trying to help you out here! The 5th of July, November 1, March 18 . These should all be holidays! When you can’t even remember how many Irish car bombs you had or are still in your Halloween unitard, certainly you shouldn’t be expected to do your actual job. Am I right?
Click here to read more!Green Shakshuka
© 2014 What Jew Wanna Eat by Amy Kritzer
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Tex Mex Sabich
Philly has cheesesteaks, Maine has lobstah rolls, San Diego has fish tacos and Israel has the Sabich!! Today I bring you the Tex Mex Sabich.
Dudes. I just got back from an amazing week in California. I taught cooking classes at a Moishe House retreat in Encinitas, got in some quality beach time in Laguna, saw old friends (and made new ones), ate some tasty Jewish goodies in LA and more! I took a lot of photos that you can see and read about here. Okay? Okay! But in the meantime. My favorite sandwich ever. Not an exaggeration. And this is coming from a meat lover, I bring you the Tex Mex Sabich.
Click here to read more!Tex Mex Sabich
© 2014 What Jew Wanna Eat by Amy Kritzer
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Smoked Salmon and Goat Cheese Quiche
Smoked Salmon and Goat Cheese Quiche! It's like your favorite bagel toppings rolled into a breakfast treat. Well, another breakfast treat. You know what I mean.
© 2014 What Jew Wanna Eat by Amy Kritzer
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Cholent
Have you ever made cholent? There are about as many ways to make this slow cooked stew as there are to spell Hanukkah. As in, a lot.
© 2014 What Jew Wanna Eat by Amy Kritzer
The post Cholent appeared first on What Jew Wanna Eat.
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Shakshuka Puttanesca
Israel meets Italy! No I'm not talking about falafel spaghetti (ew). It's Shakshuka Puttanesca!
© 2014 What Jew Wanna Eat by Amy Kritzer
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Manischewitz Poached Eggs
Manischewitz Poached Eggs! Shut the front door! (Except for Elijah...'cause you know.)
© 2014 What Jew Wanna Eat by Amy Kritzer
The post Manischewitz Poached Eggs appeared first on What Jew Wanna Eat.
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Shakshuka with Charred Chickpeas and Pickled Jalapeños
My favorite breakfast ever, shakshuka, just got easier with Pantry to Pan! I made Shakshuka with Charred Chickpeas and Pickled Jalapeños in 20 minutes and even impressed myself.
The post Shakshuka with Charred Chickpeas and Pickled Jalapeños appeared first on What Jew Wanna Eat.
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Gefilte Fish Shakshuka
Oh yeah, I went there. Gefilte fish meets shakshuka in the most epic Ashkenazi Sephardic mash-up since harissa chopped liver. It's Gefilte Fish Shakshuka!
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More Pages to Explore .....
