Recipes Blog

Cheese Souffle for Mother's Day

by Allison Schraf
Zabar's Housewares Web Coordinator 

I know what you're thinking. You're thinking, "Souffles? Aren't they really hard to make? There's no way I could do that, and certainly not for my Mom on Mother's Day!" 

I'm here to tell you that souffles are not difficult at all.  You just have to pay attention to a few details (which I mention below) and once you try this simple recipe, you'll think, "Oh. Is that all I have to do? That's not hard at all!". They are great for a special supper or brunch because they have a lot of visual "wow" (besides tasting pretty spectacular). But nobody except you and I need to know how simple they are. 

Souffles are a tour de force of taste and texture; they are somehow able to be fluffy, substantial, light and rich all at the same time. Show Mom how much you care with this unforgettable dish, lovely served with a crunchy, tart salad and multigrain muffins or a crusty bread!

Enjoy!  

A collection of our Passover Recipes

Enjoy these time-tested Passover favorites.

Passover Brittles Recipe

Passover Matzoh Brie (Fried Matzoh)

Passover Matzoh Balls

Passover Moroccan Charoset "Truffles"

Almond & Olive Oil Tuile Cookies

Guest Recipe! Today's Feature: Potato-Spinach Gratin

Thanks for writing in to our recipe call, Paula! We're happy to post your Passover recipe for Potato-Spinach Gratin.

It's a really easy sounding recipe. Full of potatoes and spinach (an award winning combination in my book) and hidden protien (milk, eggs and cheese).

If I wasn't nervious about using a mandoline, I'd use one to slice the potatoes.

I love that she advises we keep the potatoes in their "jackets" - that's where the flavors (and nutrients) are.

Since I don't have an 8"x8" glass pan, I think I'll try this in my 9" round cast-iron skillet. Plus I think it will give it a nice rustic appeal.

Thanks for the recipe Paula! And let us know if you try it, we would love to post a picture of the finished product.

Passover Brittles Recipe

Andrea Watman's Passover Brittles
A Recipe from Zabar's

Every year this holiday evokes fear in those who love dessert. 
Sponge cake, honey cake, macaroons and not much else.

At my house I gave up searching years ago. I served ice cream and fresh mixed berries topped with Kirsch (simple, delicious but predictable).

Last year I decided to become adventuresome. I made Matzoh Almond Brittle. It received a standing ovation. (Alright maybe they were just stretching after a heavy meal.)

I hope you enjoy these recipes – I have included two versions - one that requires making a caramel and one for those who like chocolate. The first one is a little more complicated because you are making a caramel – but it really tastes like peanut brittle when complete. The second one with chocolate is rich and just delicious. It is baked in the oven so you do not have to make the caramel in a sauce pan. 

If you are lucky enough to be invited to a Seder this year – these make a wonderful hostess gift. 

PS – I have to be honest I. I still served the ice cream. Some habits are hard to break.

A Guest Recipe: My Rib / Flanken Recipe

A special holiday recipe from a Zabar's Blog reader. Thanks Isaac!

My Rib / Flanken Recipe
By Isaac Pollak

INGREDIENTS
4 - 6  sweet potatoes, butternut squash works as well and I sometimes mix them.  I also add  baby carrots and dried apricots. Slices of apple going bad or other dried fruit add a nice touch.

1/2 - 3/4  cup light brown sugar (dark also OK)

1.5 - 1  Tablespoon cinnamon (if you like cinnamon)

Layers of flanken (at least 3) or flanken bones

Salt, pepper nutmeg and cloves to taste

PREPARATION
Peel and Cut sweet potatoes/ and or butternut squash  in 4 length-wise pieces and sprinkle with sugar and cinnamon.

Place in a large  glass  baking dish.

Layer flanken on top of sweet potatoes and sprinkle with salt and pepper (liberally) and  nutmeg and/or cloves to taste (gives it  a great  taste).

Tightly cover and bake for at least 2 hours and as much as 3 - 4 hours at 350 degrees. Check after 2 hours and if meat is falling off the bone then uncover it for another half an hour.

During the last half-hour uncover, brush with spicy barbecue sauce (or regular barbecue sauce with a bit of pepper flakes and raise temperature to 400.

The flavors will blend beautifully.

With this I recommend drinking Malbec, Spicy Shiraz, or wheat beer.
Easy and finger liking good!

Almond & Olive Oil Tuile Cookies

From Chef Shaya Klechevsky

The JCC in Manhattan's Chef Instructor Shaya Klechevsky brings us this wonderful and elegant Passover recipe for Almond & Olive Oil Tuile Cookies. These are delicate and irresistible. They are beautiful when presented for dessert, are super thin and crispy, and the olive oil adds a delicious dimension of flavor.

Enjoy!

Join us at Zabar's on Sunday, April 10, 2011 (2-5 PM) at Zabar's (2245 Broadway, NYC) for a Cooking Demo by Chef Shaya Klechevsky. He'll be sampling these Almond & Olive Oil Tuile Cookies in addition to sharing and sampling recipes for Ginger-Leek Matzoh Balls in Lemongrass Broth, Lemon-Mint Artichoke Heart Braise, and Horseradish-Potato Mash.