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Our Recipes

Matzoh Ball Soup

Honestly, this is my least favorite dish, but I do like a broth that has loads of flavor and is clear. Dill and carrots are a must. I make a stock using a chicken carcass, onions, carrots, celery and 1 gallon of water. I cook for 1.5 hours and strain.
To make the soup, I simply [...]

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Spinach Soufflé

This is easy, quick and packed with flavor.
2 10 ounce packages of organic spinach, defrosted
1 onion chopped fine
¼ cup olive oil
3 cloves of garlic minced
6 eggs separated
1 cup matzoh meal
1/8 cup chopped dill
1 teaspoon each of salt and pepper
Using a clean dish cloth or cheesecloth, squeeze as much of the excess liquid out of the [...]

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Tomato & Eggplant Tart

3 large eggs
one 3 1/2-ounce log soft mild goat cheese such as Montrachet
1 cup milk
3/4 teaspoon salt
4 Tablespoons caramelized onions
1 tablespoon finely chopped fresh tarragon leaves or marjoram
1 eggplant sliced lengthwise*
1 large yellow heirloom tomato*
one large red tomato*
6 basil leaves chopped
1 cup olive oil
*about 12 slices of eggplant and 6 slices of each tomato
One sheet [...]

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Pate Brisee

1 ¾ cup all purpose flour
2/3 cup cold unsalted butter, cut into small pieces
1 tsp fine salt
pinch of superfine sugar
1 medium egg
1 Tbsp cold milk
Parchment paper
Sift flour into a bowl and add salt and sugar. Using a pastry cutter, cut the butter into the flour until it resembles rough breadcrumbs.
In a separate bowl, lightly [...]

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