7-13-2011 Rosh Hashanah Salad Ideas

Salads are my favorite part of any meal. In my opinion, no meal is complete without a salad.

When I was growing up, my mom would frequently serve salads, this meant chopped iceberg lettuce with Wishbone Italian dressing, no veggies. It's a wonder that I now love salads in any shape or form, and now the more veggies on it, the better. My poor baby brother Drew, is stuck on iceberg with Wishbone, he never ventured out.

I usually serve 2 salads at each holiday meal. Normally, one salad has greens of some sort, and the other is veggies, i.e. a caesar salad, and Israeli salad, or a mixed green salad, and cucumber salad. If we are having a  very large crowd, I will make 3 salads.

A lot of my usual salad recipes contain nuts, although many people refrain from eating nuts during Rosh Hashanah because the numerical value is the same as the word sin. So, you will not find any nuts in the salads below.

Here are some good Rosh Hashanah salad ideas:

Spinach Salad with Apples

This salad screams Rosh Hashanah.

1 pound spinach

1/2 cup dried cranberries

2 tablespoons toasted sesame seeds- can buy already toasted, or toast at 350, until a little bit browned, must watch carefully so they don't get burnt

1 tablespoon poppy seeds

1/2 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

1 Apple, cored and thinly sliced (use a really delicious apple such as a Jazz, Honey Crisp, or Braeburn)

 

In a blender (can use immersion blender) Put sugar, onion, paprika, vinegars, and oil. Blend until emulsified. Stir in poppy seeds and sesame seeds with a spoon.

In a large salad bowl, put spinach, cranberries, and apples.Toss with dressing to coat. Serve immediately.

 

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Golden Salad

 

This salad is beautiful with all of it's golden components. Feel free to substitute red beets, if you cannot find gold ones ( I find them at either Whole Foods or Central Market).

 

2 large golden beets

olive oil

dried thyme

salt and pepper

1 package mixed greens

1/3 C. golden raisins

1 golden delicious apple, thinly sliced

 

dressing:

 

1/3 C. sugar
1/2 t. salt
1/2 t. dried mustard powder
1/3 C. white vinegar
1 1/2 T. apple cider vinegar
1 t. freshly grated onion
1/2 t. onion powder
1 T. worcestershire sauce
1/2 C. vegetable oil

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Set aside. Slice the beets as thin as possible with a paring knife, about 1/4 inch thick or less. Place slices in a large bowl, and drizzle on olive oil, sprinkle with dried thyme, salt, and pepper. Arrange the beets on the baking sheet. Bake for 20 minutes, making sure they don't burn, you want them to be soft and a little shrunken looking.

 

To make the dressing, place the sugar, salt, mustard powder, white vinegar, apple cider vinegar, onion, onion powder, worcestershire sauce, and oil in a blender, and blend until thick and emulsified. Can also use an immersion blender.

 

In a large salad bowl place the mixed greens, roasted beets, golden raisins, and golden apple slices. Pour over some of the dressing (start with a little bit, can always add more). Toss to coat. Serve immediately.

 

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Brushetta Salad

1 head of romaine lettuce, washed, dried, and chopped
4 small Roma tomatoes, or 1-2 large hot house tomatoes, finely chopped
1/4 C. fresh basil, finely chopped
2 T. balsamic vinegar
1 clove fresh garlic, minced
1/4 C. olive oil, I use organic extra virgin
1/2 t. kosher salt
1/4 t. freshly cracked black pepper
1 recipe croutons, below

Place the chopped romaine in your salad bowl, cover with a damp towel and refrigerate until ready to use. In a small bowl combine the chopped tomatoes, basil, balsamic, garlic, olive oil, salt, and pepper. Place in the refrigerator until ready to use, let sit for at least 30 minutes to let flavors mesh. When ready to serve pour the tomato mixture over the romaine, and toss, add the croutons, and toss again.

Croutons:
5 slices, day old bread, French Bread is best for this salad
1/2 t. dried oregano
1/2 t. dried parsley
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. kosher salt
1/4 c. olive oil

Preheat oven to 425 degrees.

Cut the bread into cubes. Toss in a large bowl with all of the ingredient.

Place on a sheet pan. Bake for 8-10 minutes, until crisp. Let croutons cool at room temp before using.

 

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Chop Salad Recipe

 

 adapted from Kosher by Design Entertains by Susie Fishbein

This salad is an interesting combo of flavors. Love it!

 

Lettuce, any type, I prefer chopped iceberg or romaine

Handful of Craisins

1 cucumber, peeled and diced

1 red bell pepper, diced

1 ripe avocado, diced

1 mango, peeled and diced

12 graped tomatoes, halved

Place all of the above ingredients in a large salad bowl. Pour over the dressing, recipe below. Toss to combine evenly. Serve right away.

 

Dressing:

 

1/4 C. mayo

1/4 C. honey

1/4 C. canola oil

2 T. apple cider vinegar

1 T. spicy brown mustard

3/4 t. salt

pepper

 

Mix the above ingredients for the dressing in a jar until it is all emulsified.

 

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Cucumber Salad

 

This is a good ole stand by recipe, and it's fat free!

 

1-2 Cucumbers, peeled and thinly sliced (English hothouse cucumbers are great for this)

1/4 medium sized onion, thinly sliced

1/2 C. Sugar

1/2 C. distilled vinegar

1/2 C. water

pinch salt and pepper

In a medium bowl, mix together the sugar, vingear, and water until the sugar is dissolved. Add the sliced cucumber and onion, salt and pepper. Place into the refrigerator and let sit for at least 30 minutes before serving.
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Caesar Salad

People always ask me how I make a parve caesar, the answer is simple, I leave out the cheese. The truth is, the dressing has to be spectacular to make up for the lack of cheese. This salad is always popular when I serve it.

Dressing: Makes enough for 2 large salads

1 C. Mayo
3 T. water
2 T. olive oil
1 1/2 T. lemon juice, freshly squeezed
2-3 cloves garlic, depending on how garlicky you like it
2 t. sugar
1/2 t. black pepper
1/2 t. salt
1/4 t. dried parsley
1 T. worcestershire sauce
1 T. dijon mustard
1 T. red wine vinegar
1/2 t. onion powder

2 heads of hearts of Romaine, washed, dried, and cut in small pieces

1 recipe croutons:

5 slices, day old bread, sometimes I use challah, great way to use up leftover challah
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. paprika
1/2 t. kosher salt
1/4 c. olive oil

Preheat oven to 425 degrees.

Cut the bread into cubes. Toss in a large bowl with all of the ingredient.

Place on a sheet pan. Bake for 8-10 minutes, until crisp. Let croutons cool at room temp before using

Place the lettuce and croutons in a large bowl. Pour some of the dressing over, and toss to coat. Serve immediately.

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Tomorrow night I will share some soup recipes for Rosh Hashanah.

I hope you have a great night! Pin It

9-12-2011 Rosh Hashanah Ideas

It is hard to believe Rosh Hashanah is a little over 2 weeks away. I like to make my menus in advance, so I won't feel panicked when going into it. For the next several days I will give you a bunch of recipe ideas, so you can also plan your menu.

When I plan my menu for holidays and shabbat, I always start with challah, and then we move onto the salad and fish course, followed by a soup, then we have the meat course with sides dishes, and finally dessert.  Here is typically how I write it out, and then fill in what I will be making:

1. Challah
2. Fish
3. Salad
4. Salad
5. Soup
6. Meat, and or Chicken
7. Side Dish
8. Side Dish
9. Side Dish
10. Dessert

Note:

I sometimes serve a spread with the salad course whether it be hummus, guacamole, matbucha, or babaghanoush. I almost always put out a small tray of pickles and olives with the salad course as well.

Tonight, I am going to focus on giving you fish recipe ideas.

Smoked Salmon Platter

This is easy, beautiful, and fancy. Would be good for a lunch or dinner.

Smoked Salmon (Lox), enough for the amount of guest you will have
capers
fresh dill, chopped
lemon wedges

Open the package of salmon, seperate the slices, roll each slice up, and place on the platter. Place all of the slices next to each other. Sprinkle the top with capers, fresh dill, and arrange lemon wedges on the platter.

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Tomato Gefilte Fish

This is a yom tov/shabbat staple in my house. Always good, and beyond easy.

1 frozen roll gefilte fish, found in the freezer section of a kosher grocery store
1 8 oz. can tomato sauce

Preheat the oven to 350 degrees.
Remove the loaf from the plastic packaging.
Run the frozen loaf under water to loosen and remove the parchment wrapping. Discard the wrapping.
Place the log onto a greased baking dish, I find pyrex works well.
Pour the tomato sauce over the gefilte fish, covering the entire thing.
Bake for 1.5 hours, uncovered.
Remove from the oven and cool on the couter a bit before placing into the refrigerator.
Chill completely before serving.
Slice into thin slices, and arrange on serving platter.

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Moroccan Salmon

 

Spice up your meal! King Hock's favorite.

1 Salmon filet, cut into 2-3 inch strips

1 can chick peas, drained and rinsed

1 red bell pepper, cut into thin slices

2 T. turmeric

water

2 T. hot red paprika (found at Israeli grocery stores)

2 T. sweet red paprika

1/2 t. black pepper

1/2 t. salt

1 T. chicken powder (Telma- found in kosher section in yellow container- look for MSG free if available)

1/3 c. vegetable oil

4 cloves garlic, peeled and sliced into razor thin slices

1 C. cilatro, chopped finely

1 lemon, cut into wedges

In a large sautee pan place red bell pepper and tumeric. Add enough water to just cover. Bring to a boil and boil until water is almost evaporated, there should be a little bit of water at the bottom, and the tumeric looks pasty.

Remove pan from heat and add the chickpeas ontop of the bell peppers.

In a medium sized bowl place the sweet and hot paprika, salt, pepper, chicken powder, and oil. Stir together. Add salmon to paprika oil mixture and completely coat salmon.

Remove Salmon from oil mixture and place in a single layer ontop of the chickpeas and bellpeppers.

Pour the remaining oil paprika mixture over everything in the pan.

Spread the chopped cilantro over the tops of each the salmon pieces, covering completely. Line the garlic ontop of the cilantro in a line running across the middle of the salmon from top to bottom,

Squeeze the lemon wedges ontop of everything, and place squeezed lemon in pan to the side

Cover pan with a tight fitting lid and place on stove. Cook over medium high heat for about 25 minutes, until salmon flakes easily. Can also be made on stove 10-15 minutes, then placed in a 350 degree oven for 20 minutes or until ready to eat.

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Salmon Loaf En Croute with Cucumber Dill Sauce
King Hock's second favorite. This recipe comes from the Kosher Palette.

1 (16 oz.) can red or pink salmon, boned, drained, and skinned, I would use 2 Chicken of the Sea 6 oz. packets
3/4 C. dry bread crumbs (plain or seasoned)
3/4 C. mayo
1/2 C. chopped onion
1/2 t. salt
1/2 t. pepper
1/2 package frozen puff pastry, thawed 1 sheet
1 egg, lightly beaten for glaze

Preheat oven to 350 degrees.

Combine the salmon, bread crumbs, mayo, onion, salt, and pepper in a large bowl, mix well.

Place the puff pastry on a lightly floured surface, and unfold. Spoon the salmon mixture in the center. Fold the edges up over the salmon, overlapping the left and right side, creating a long roll (see picture). Seal the edges.

Place the loaf seam side down on an ungreased 13x9  baking sheet. Brush the top with egg.

Bake for 45 minutes until golden brown. Slice into 6-8 slices, and serve with cucumber dill sauce on the side.

Cucumber Dill Sauce
1 large cucumber, peeled, seeded and diced
3/4 C. mayo
3 T. chopped onion
1 T. chopped fresh dill
1/2 C. water
pinch of salt

Combine the cucumber, mayo, onion, and dill. Gradually add water to desired consistency, cover and chill.

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Chilled Salmon with Dijon Dipping Sauce
This recipe is light and perfect for a lunch.  It comes from Quick and Kosher by Jaime Geller.

8 salmon fillets, about 2 pounds
1 tablespoon dried dill flakes (or 2 tablespoons minced fresh dill)
1 tablespoon dried parsley flakes (or 2 tablespoons minced fresh parsley)
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
For sauce:
3/4 cup light mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon lemon juice
1 teaspoon prepared minced garlic
1 tablespoon chopped fresh dill
1/4 teaspoon sugar
1/4 teaspoon pepper

Preheat oven to 450 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.

Rinse fillets and pat dry. Place in prepared pan.

In a small bowl, mix the dill, parsley, salt and pepper.

Sprinkle seasoning mixture over each fillet.

Bake, uncovered, at 450 degrees for 12 to 15 minutes or until desired doneness.

While salmon is cooking, prepare sauce. Place all ingredients in a bowl and mix well to blend.

Chill salmon and sauce separately in refrigerator for at least 2 hours before serving. Serve sauce on the side.

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Check back tomorrow night, I am going to post salads.

Have a good night. Pin It

9-9-2011 Savory Shabbat Dinner

I'm very excited to eat what I made for Shabbat dinner tonight, I based the entire menu solely on my cravings. I hope everyone else is going to enjoy it as much as I will.

Here is the menu:

1. Challah
2. Salmon Cakes with Remoulade Sauce, recipes below
3. Tomato, Cucumber, Onion Salad, recipe below
4. Caesar Salad
5. Olive Tapenade Crusted Chicken, recipe below
6. Rice-a-roni, recipe below
7. Roasted Garlic Asparagus, recipe below
8. Pineapple Soaked Cake
9. Cinnamon Sugar Cookies
10. Fruit Salad
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Salmon Cakes

I recently discovered the Chicken of the Sea packets of pink salmon, and I will never used canned salmon again. It's great because you don't have to drain it, and you also don't have to deal with bones or skin. Prince Hock #2 (my 2 year old)  loves these, I always make a double batch because he can eat a whole batch on his own.

1 (6 oz.) packet Chicken of the Sea Pink Salmon
1/4 C. finely chopped green onions
1 T. fresh squeezed lemon juice
1/2 t. garlic powder
3 T. mayonaise
1/2 C. bread crumbs
1 egg

Mix together the above ingredients in a medium bowl. Pour a few tablespoons of vegetable oil into a large skillet, and place on the stove. Heat the oil over medium high heat. For salmon into patties and add to hot oil, cook 3-4 minutes per side until golden brown, drain on paper towels.
Serve with remoulade sauce.

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Remoulade Sauce

1 C. mayonaise
1 1/2 T. sweet relish
3 green onions, finely chopped
1 clove garlic, minced
1 t. capers
1/2 t. dijon mustard
1 1/2 t. lemon juice
1/2 t. worcestershire sauce
pinch of salt and pepper

Mix together the above ingredients, store in the refrigerator until ready to serve.

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Olive Tapenade Crusted Chicken

1, 8 piece cut up chicken
olive oil
kosher salt and pepper
herbs de provence
Olive tapenade, recipe below
handful of kalamata olives

Preheat oven to 350 degrees. Place the chicken in a baking dish. Drizzle with olive oil, and sprinkle with salt, pepper, and herbs de provence. Bake for 1 hour. Remove from the oven, and spread the olive tapenade all over the top of the chicken, creating a crust, sprinkle the handful of olives around the chicken. Bake 30 more minutes, on the lowest rack in the oven.

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Olive Tapenade

This is also good as dip for bread. I found the olives at Costco.

1 C. kalamata olives, pitted
2 T. capers
2 T. lemon juice, freshly squeezed
1 clove garlic, minced
2 T. olive oil

Place the above ingredients into a Cuisinart, or blender, I used my mini Cuisinart. Pulse until very finely chopped, and spreadable.

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Rice-a-Roni

This is the kosher version, of the non kosher boxed type they sell at supermarkets.

1/2 C. raw spaghetti, broken into 1 inch pieces
3/4 C. raw white rice
14.5 oz broth (I use Imagine Vegetable)
2 T. margarine

In a medium pot, melt the margarine. Add the spaghetti pieces, and stir until they start to brown. Add the rice, and continue stirring until the pasta has browned a bit more. Add the broth and  lower heat to simmer, cover with lid, and cook until the liquid is absorbed.

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Roasted Garlic Asparagus

For all you garlic lovers out there, this recipe is adapted from Kosher by Design Short on Time.

1/4 C. olive oil
4 cloves garlic, minced
1/2 t. onion powder
1 lb. thin asparagus
kosher salt and freshly ground pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a small pot over medium low heat, heat the oil, then add the garlic and onion powder. Cook until the garlic is fragrant, but not browned, about 3 minutes.

Spread the asparagus on the baking sheet. Sprinkle lightly with salt and pepper. Drizzle on the garlic oil mixture. Roast for 8-10 minutes until the asparagus are bright green, do not overcook.

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Have a great weekend and Shabbat. Pin It

9-7-2011 General Tso's Chicken

I can't even express to you what a huge sense of accomplishment I feel when I am able to accurately replicate Chinese food that seems impossible to make. Now, I'm pretty sure General Tso's chicken is not actually made in China, but it can be found in every Chinese restaurant here in the US.

In keeping with the Chinese theme, I served the chicken with steamed rice, and broccoli. King Hock always appreciates when I make Chinese food because there is a lack of available kosher Chinese food here.

I wouldn't say this dish was easy to make, although it wasn't extremely difficult. There are a few different steps involved, the whole dinner should take about 40 minutes from start to finish.

General Tso's Chicken

1 lb. chicken breast, boneless and skinless, cut into 1 inch cubes or pieces
1 1/2 t. sesame oil
1 T. soy sauce
1 egg white
1/4 C. and 2 T. cornstarch

In a medium bowl mix together the sesame oil, soy sauce, egg white, and cornstarch. The mixture will look gloppy (is that even a real word?) Add the chicken and stir to evenly coat. Let stand for 20 minutes. Make the sauce, and rice while waiting.

Sauce:

1 T. oil
1 t. minced fresh garlic, (2 cloves)
1 t. fresh ginger, grated
1/4 C. soy sauce
1 C. chicken or vegetable broth
1 T. cornstarch
1 T. white vinegar
1 t. chili garlic sauce, optional (I was able to find this kosher at Super Target in the Asian section)
1/4 C. sugar

Garnish:

1 small can sliced water chestnuts, optional
4 green onion, thinly sliced

Heat the oil in a small sauce pan. Add the garlic and ginger, cook until fragrant (1 minute). In a small bowl whisk together the soy sauce, broth, cornstarch, vinegar, chili garlic sauce, and sugar until thoroughly mixed. Add to the pan. Cook over medium high, stirring constantly until the mixture thickens, about 5 minutes. Keep warm on low until ready to use.

To cook the chicken, heat 1/2 inch of vegetable or peanut oil in a pan, over medium high. Add the chicken 1 piece at a time taking care not to let any of the pieces touch. You will probably have to do a few batches. Cook 4 minutes or until bottom side is a deep golden brown and crisp, and then flip and cook until the other side is the same golden brown. Remove from oil to paper towel. Cut one piece in half to make sure the chicken is cooked through. Repeat until all of the chicken is cooked.

Toss the chicken in the sauce with the water chestnuts. Sprinkle with the green onions. Serve immediately.

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Have a great night!



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9-6-2011 Chicken Spaghetti

I took my boys to a back to school shindig at our synagogue tonight, where they got to create their own pizza bagels for dinner (great idea!). Once it was over, we came home, and I was left to devise a quick dinner for myself.

I made chicken spaghetti, always a nice change from spaghetti with meat sauce. As I finally sat down to enjoy my dinner, both boys ran into the kitchen claiming to be hungry. They loved the chicken spaghetti as much as I did.

Here is the recipe:

Chicken Spaghetti

serves 2-4. I made this recipe up in the past when I was in the mood for Spaghetti with meat sauce, and I only had chicken on hand.

Spaghetti, cooked according to package directions
2 Chicken breasts, boneless and skinless
1 jar marinara, I used Barilla Marinara

Place the chicken breast in a pot, cover with water. Place on the stove and bring to a boil. Boil chicken for 20 minutes, or until it is fully cooked through. Drain, and let cool a minute.

Cut or shred the chicken into very small pieces. Place cut up chicken back into the pot. Pour over the marinara sauce. Keep warm until ready to serve on the stove on the very lowest heat setting.

Serve over spaghetti. Goes perfectly with garlic bread and a green salad.

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Have a good night!


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9-4-2011 Puffed Oven Pancake

King Hock and I have had a long standing tradition of having brunch on Sundays that dates back to our early dating days. As he dropped me off from our second date, he asked me on a third date to go out to brunch. I remember being really excited because I had never been on a brunch date before. From then on, we would go to brunch every Sunday.

Nowadays, we don't always venture out to restaurants, sometimes we make brunch at home. I am forever thinking of new things to make, I try to keep it interesting.

This morning we lazed around the house, and had brunch here. I made a puffed oven pancake. It was incredibly fast and easy, and everyone loved it. Not a single bite was leftover.

You will need a 10 inch cast iron skillet to make this. If you don't own one, I highly suggest getting one. You can cook anything in it, but they are especially good for cornbread, eggs, fajitas, french toast, grilled cheese, and browning or searing meat.

Here is the recipe:

Puffed Oven Pancake

Serves 2-4

This recipe cooks in the oven for 18 minutes. I use that time to cook eggs, cut fruit, or to prepare whatever else I am going to be serving with the pancake. You can top it with anything you want, I suggest powdered sugar, maple syrup, cinnamon sugar, fresh fruit, or chocolate chips.

1/2 C. all purpose flour, spoon the flour into the measuring cut and level with a knife
1/2 C. milk, or soy milk
2 T. sugar
1/4 t. salt
1 egg
1 egg white

1 T. butter or margarine

Preheat the oven to 425 degrees.

In a medium bowl mix together the flour, milk, sugar, salt, egg, and egg white. Mix until moist.

Place a 10 inch cast iron skillet on the stove. Melt the butter or margarine over medium heat. Pour in the batter and let stand for 1 minute, no stirring. Remove the pan from the heat and place into the preheated oven. Bake for 18 minutes until golden brown.

Remove from the oven, and cut sprinkle with powdered sugar. Cut into wedges.

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Enjoy your holiday weekend.
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9-2-2011 Shabbat Dinner

We are so excited because tonight we are having our cousins who are visiting from Virginia over for shabbat dinner. We always have a great time when together, and we don't see them often enough. My cousin Robin loves to cook like me, you may remember when I mentioned her around Passover time.

Cooking shabbat dinner is never an easy feat. I have to cook the meal, set the table, entertain my kids, and all the while keep the house clean.

Keeping the house clean and having 2 and 4 year old boys is impossible. I will turn my back for one second, and then they dump out every single toy bin. We had a little incident happen today. I had already set the table with my fine china, silver, and crystal for shabbat.

I was in the kitchen cooking, and I would periodically check in on them. During one of my checks, it appeared as though they had taken all of their toys and embedded them into and all over the sofa. I said, "What are you boys doing?" To which they replied, "we are playing pirate ship."

I took a closer look, and realized that in the midst of the toys all over the sofa, there was also the kiddush cup, 2 china plates, napkins, and several pieces of silverware from the already set table. That is when I near lost it. Ahhhhhh.... Why can't they play nicely and not make a mess? Haha, yeah right!

Here is what we are having tonight:

1. Challah
2. Lawry's Famous Spinning Bowl Salad, recipe below
3. Cabbage Salad
4. Tomato Gefilte Fish
5. Gazpacho with diced avocado
6. Beer Can Chicken
7. Potato Kugel
8. Green Beans with crispy onions
9. Apple Pie

Lawry's Famous Spinning Bowl Salad

In my non kosher days, I used to love to eat at Lawry's Prime Rib. One of my favorite things there was their famous spinning bowl salad. They would bring all of the ingredients to the table and make it table side. The coolest part was how they would toss it simply by spinning the salad bowl. I have tried to recreate the recipe several times, and looked online for the recipe for years, I finally found it! Here it is:

1 small head romaine lettuce, chopped
1/2 head iceberg lettuce, chopped
handful of baby spinach
1 hard boiled egg, pushed through a sieve or cut into very thin pieces
1 can beets, cut into julienne strips
handful of cherry tomatoes, cut in half
1 C. Sourdough Croutons, recipe below
Lawry's Vintage Dressing, recipe below

In a bowl place the lettuces, spinach, hard boiled egg, beets, cherry tomatoes, and croutons. Pour over some of the dressing and toss to combine.

Sourdough Croutons

1 Small loaf sour dough bread, cut into small crouton size cubes
olive oil
Lawry's salt

Preheat the oven to 350 degrees. Place the bread cubes on a sheet pan. Drizzle on olive oil. Sprinkle with Lawry's salt. Use your hands and toss to coat.

Bake for 12-20 minutes until toasted and crisp.

Lawry's Vintage Dressing

3 T. cider vinegar

3 T. water

2 T. applesauce

2 t. Worcestershire sauce

1 1/2 t. dry sherry (I used Kosher cooking sherry)

1 1/2 t. Lawry's seasoned salt

1 t. sugar

1/2 t. paprika

1/4 t. garlic powder

2 drops hot pepper sauce

1/2 C. vegetable oil

Place all of the above ingredients either into a blender, or use an immersion blender. Blend until emulsified and thickened a bit. Store in the refrigerator until ready to use.

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I hope you have a nice weekend and a good shabbos.

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