Mushroom dip
1 large onion, pulsed a few seconds in the food processor, until there’s no big chunks
1 lb fresh mushrooms, pulsed a few seconds in the food processor, until there’s no big chunks
2 cloves fresh garlic
2 tablespoons soy sauce
3 tablespoons apple cider vinegar
½ cup of mayonnaise
In a large frying pan, Fry onions in 2 Tablespoons oil, after a few minutes add the mushrooms, mixing them.
Allow to simmer a few minutes and then add soy sauce and apple cider vinegar.
Simmer for 45 minutes – 1 hour, until well down. Add mayonnaise to your liking. This lasts in the refrigerator for a few weeks and can be made in advance.
Matbucha
After my son came back from two years of learning in Israel, he enlightened me that every respectable Shabbos table needs matbucha. Well, I took his word seriously and did some googling and came up with my own variation that met my criteria; no chopping, no peeling, easy to make in bulk and lasts in the refrigerator (and freezer!)
1 tablespoons oil
4 cloves garlic
2 28 oz cans diced tomatoes in tomato juice
1 16 oz jar sliced jalapeños
In a large pot, brown garlic in oil. Add can of tomatoes and drained jalapeños.
Bring to a boil and then let it simmer for an hour.
Optional; pulse with an immersion blender to thicken a bit.
This can be made weeks in advance and stays fresh in the refrigerator for many weeks and freezes well too!
Olive tapenade aka olive dip
(I always called this olive dip, until one week one of my guests was so excited and said “Oh, you have olive tapenade!”
I wasn’t about to disagree with her, and so what I always thought of as humble olive dip got an upgrade to Olive Tapenade and I feel so much classier! That is, until they ask me for the recipe and I humbly share that’s it’s pretty simple.
1 21 oz jar pitted green olives with pimento
½ cup mayonnaise
In the food processor with the S blade – blend olives with mayo. Add mayo to desired consistency.
Low and slow meat:
Use brisket or roast of choice
Combine a generous amount:
onion powder
Garlic powder
Oregano
Salt
Pepper
Mix the spices and pat on both sides of the meat.
Cover tightly with foil.
Put in the oven at 275 for 4-5 hours, depending on thickness of meat.
Once cooked, slice and return to the original pan with the liquid. Return to oven for 2-3 hours at 275. Thicker meat ex chuck meat, will need longer time.
Lemon Dill Salmon
2 lb slab of salmon, defrosted
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon pepper
Mix and pat over the side of salmon
Mix:
2 Tablespoons oil of choice
¼ cup lemon juice
1 tablespoon dry dill
2 cloves garlic
Drizzle over salmon. Bank uncovered at 350 for 20-25 minutes – until done.
Best gadget:
Meat/fish thermometer with temperature alarm.
You put the probe into the salmon, close the oven door and put the attached timer on the counter or magnet it to the oven. Set the food type and then just forget about it; it’ll beep when it hits the right temperature. No need to open the oven every 5 minutes and see if it’s ready and then worry that it’s underdone or overdone!
Little Yellow Notepad 