Sunday, April 17, 2011
Puree of Celery Root Soup
Herbed Roast Turkey
Sliced Sweet Potatoes & Apples
Brussel Sprouts with Walnuts & Dil
Rhubarb & Dried Cranberry Sauce
Fudgey Flourless Choc Cake
**Most recipes available on the Kosher Cookbook App for iPhone, iPad and iPod Touch
London BroilThis is an easy way to satisfy a craving for red meat.
- two 3 inch rib steaks
- 1 cup marinade of your choice- I like the Chinese ones with lots of garlic, ginger and soy sauce.
- Rinse steak and place in pie plate or any dish large enough to hold it with marinade. Pour marinade over steak and turn steak over once or twice to be sure all sides have been coated with it. Cover with plastic wrap and refrigerate several hours or overnight.
- Turn on broiler. Make sure broiler rack is on middle level. Place steak on broiler pan and slide onto rack. Broil at least 10 minutes on first side before turning steak over to the other side. Broil 10 minutes longer. The steak will be black and crusty on both sides. Don’t worry- it is not burnt. Make a small incision in the steak to test doneness. If it is too rare, continue to broil steak five minutes at a time one each side until you are satisfied. Remember- allow steak to rest uncovered until serving time. If you cover it, the steak will steam in the wrapping and become over cooked. Slice steak right before serving and before pan juices over it.
Avocado Salad with Jicama, Tomatoes & Olives*-on app
Braised Baby Artichokes
Roasted New Potatoes, Pearl Onions & Carrots
Orange Shells filled with Strawberry Sorbet
at 12:27 PM