For the Home
  Calendar of Events
  Contact Us
  Minor Criminal Incidents
  Public/Private Schools events

Special Occasions
  Custom Gifts     Bands
Embroidery Creations
Gary Wallin Band

  Simcha     Bowling Parties
Celebrate your Roots
Woodmere Lanes


Kale Minestrone Soup

3 sprigs oregano
3 sprigs rosemary
2 bay leaves
2 tablespoons olive oil
4 ounces pastrami, chopped (optional)
1 onion, chopped
1 leek, white and pale-green parts only, thinly sliced
2 carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons tomato paste
1 28-oz. can whole peeled tomatoes, drained
2 (15 ounce) cans cannellini beans, drained and rinsed
Freshly ground black pepper
12 ounces baby Yukon Gold potatoes, scrubbed, cut into ½” pieces
½ bunch Tuscan kale, ribs and stems removed, leaves torn into 1”

Make the soup:
Tie oregano, rosemary, and bay leaves together with kitchen twine.
Heat oil in a large heavy pot over medium. Add chopped pastrami, if using and cook, stirring often, until browned around the edges, about 5
minutes. Add onion, leek, carrots, celery, garlic, and red pepper
flakes; season with salt. Cook, stirring often, until onion is
translucent and carrots are tender, 10–12 minutes. Add tomato
paste and cook, stirring to coat, until slightly darkened, about 3

Add tomatoes, crushing with your hands as you go, then herb
bundle, and 6 cups water. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20–25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard herb bundle.

Do Ahead: Soup can be made 2 days ahead (or 2 months if frozen).
Let cool; transfer to airtight containers and chill.


Hangar Steak With Wine Sauce

3 lbs. hanger steak, about ¾-inch thick (or other grilling type steak)
5 tablespoons margarine
1 tablespoon olive oil
4 large shallots, thinly sliced
¾ cup dry red wine
2 tablespoons balsamic vinegar
1 teaspoon sugar

Season steaks with salt and pepper. In a large sauté pan, heat 2 tablespoons of the margarine. Add steaks and cook over high heat, turning once until medium rare, about 10 minutes total cooking time. Remove steaks from heat.

In the same saucepan, add 2 more tablespoons margarine and the olive oil. Add the shallots and coook over medium heat until shallots are softened and lightly browned, about 8 minutes. Add red wine, vinegar and sugar and simmer until reduced by ½, about 5 minutes. Remove from heat and whisk in remaining tablespoon margarine. Season with a sprinkle of kosher salt and pepper.

Slice steaks and serve with sauce

Chicken With Fig Sauce

2 tablespoons red wine vinegar
1 teaspoon corn starch
¼ cup honey
1 chicken, cut in 1/8’s
1 teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
2 tablespoons olive oil
3 large shallots, sliced
6 cloves garlic, minced
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
10 figs, stems trimmed, halved

Preheat oven to 400°F. In a small bowl, whisk ¼ cup water, vinegar, and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with ¾ teaspoon salt and ½ teaspoon pepper.

In a large sauté pan, heat oil over medium heat. Brown chicken, skin side down for about 8 minutes. Turn over and brown on the other side for 3 more minutes. Transfer chicken to plate and set aside.

Discard all but 2 tablespoons fat from the pan and return it to moderate heat. Add shallots and cook until soft and translucent, about 5 minutes. Add garli and cook 1 more minute. Add cornstarch mixture, oregano, and remaining ¼ teaspoon salt and pepper. Cook until mixture bubbles, about 2 minutes and is slightly thickened. Return chicken to pan, skin side up and add figs to pan too. Roast in the oven for 15 minutes, until figs are soft and chicken is cooked through.

Serve chicken with sauce, figs and a sprinkle of fresh oregano or parsley.

Tossed Salad With Herbed Avocado Dressing

Herbed Avocado
1 small shallot, finely chopped
1 tablespoon white wine vinegar
1 tablespoon (or more) fresh lemon juice
Kosher salt
2 large avocados, pitted
½ preserved lemon, seeds removed, finely chopped
¾ cup Tofutti sour cream or plain Greek yogurt
2 tablespoons olive oil
¼ cup finely chopped mixed fresh herbs (I use cilantro, parsley, tarragon
and/or mint but use what you like)

Lemon Vinaigrette
2 tablespoons fresh lemon juice
2 teaspoons light agave syrup (nectar)
Kosher salt
2 tablespoons vegetable oil
1 tablespoon olive oil

Salad And Assembly
3 heads of baby romaine, red leaf, or Little Gem lettuces, leave
2 cups arugula or radicchio
½ cup edible flowers (such as nasturtiums, bachelor’s buttons, and/or
½ cup halved cherry tomatoes
Flaky sea salt
½ cup finely chopped unsalted, roasted pistachios

Herbed Avocado
Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle.
Using a spoon, scoop avocado flesh into a food processor; discard skins. Purée until smooth. Add preserved lemon, Tofutti sour cream, oil, and shallot along with pickling liquid; season with salt and pulse to combine.

Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed.

Do Ahead: Herbed avocado can be made 1 day ahead. Cover, pressing plastic wrap directly onto surface, and chill.

Lemon Vinaigrette
Whisk lemon juice and agave in a medium bowl; season with salt. Whisk in oil, then olive oil. Taste vinaigrette and adjust seasoning with more salt if needed.
Do Ahead: Vinaigrette can be made 5 days ahead. Cover and chill.

Salad And Assembly
Toss lettuces, arugula, and edible flowers in a large bowl to combine. Drizzle about half of lemon vinaigrette over and toss to coat. Season salad with salt.
Spoon 2 dollops of herbed avocado onto each plate and loosely mound salad over top. Scatter pistachios over and around salad and drizzle with remaining lemon vinaigrette.

Makes 1 dozen
1 1/4 cups sugar
3 tablespoons water
3/4 cup heavy cream or pareve whipping cream
4 tablespoons unsalted butter or margarine
1 1/2 teaspoons flaky sea salt
2 sticks unsalted butter or margarine, plus more for greasing
10 ounces bittersweet chocolate, finely chopped
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
3 large eggs, chilled
1 cup all-purpose flour

MAKE THE CARAMEL In a medium saucepan, cook the sugar with the water over moderate heat, swirling the pan frequently, until a dark amber caramel forms. Slowly drizzle in the cream, then whisk in the butter/margarine and sea salt. Transfer the caramel to a small bowl 
and refrigerate until thickened, about 2 hours.

MAKE THE BROWNIES Preheat the oven to 325°. Lightly grease a 9-by-13-inch metal baking pan. Melt the 2 sticks of butter/margarine in a heatproof medium bowl set over (not in) a saucepan of simmering water. Add the chopped chocolate, the sugar, cocoa powder, vanilla and salt and stir until smooth. Remove the bowl from the heat and whisk in the eggs. Add the flour and stir until just incorporated. Scrape the batter into the prepared pan and bake the brownies for about 40 minutes, until a tester inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let cool completely.
Invert the brownies onto a cutting board and cut in half to form 2 rectangles. Spread the chilled caramel over 1 rectangle, then top with the other rectangle. Cut into 12 bars and serve immediately.

The caramel can be refrigerated for 2 weeks. The brownies can be refrigerated for 3 days or frozen for 1 month




Join Our Email List