Eden & Rob's Favorite Recipes
Homestyle “Boursin”
Great little recipe that's lots cheaper than the overpriced French stuff. "Du pain, du vin, du Bousin" goes the famous French slogan. Great for eating with bread or putting into Florentine recipes, this can be frozen and kept on hand for whenever you need it.
Ingredients:
16 oz cream cheese, softened (works well with lowfat kind)
8 oz. softened whipped butter
2 cloves fresh garlic, minced or mashed
Thyme
Marjoram
Oregano
Pepper
Basil
Dill
Mix together with an electric mixer
The Best Chicken Soup”
This is THE recipe famous the world over for its medicinal properties. I learned to make this from a real mensch, the late Tova Hofman of Savyon, Israel, a founding daughter.
Very elegant, yet traditional and easy, second course.
Ingredients:
1 whole cut-up chicken
4-5 cubes of chicken buillion (best to use Telma brand from Israel)
3-4 whole onions
4-5 1-inch cubes of celery root
1 parsley root or a bunch of sprigs of parsley
5-6 carrots cut in 3-4 pieces
3-4 potatoes
3-4 medium zucchini
Cooked rice or matzoh balls or kreplach, etc.
Chopped fresh dill
Mix the first five ingredients and cook a good while in a covered stock pot. Season to taste.
Add the vegetables and cook in the soup for the last 30 minutes.
Serve each bowl individually, filling with the rice or other starch item,
then a pinch of fresh dill, then pour in the soup.
Israeli Avocado/Egg spread
Makes a wonderful spread for challah on Shabbat!
When avocados were first marketed in Israel, this recipe was included with them as a promotional tool.
Ingredients:
1 ripe avocado
2 hard-boiled eggs, grated
1/2 onion (finely chopped)
2-3 tablespoons fresh lemon juice
Salt to taste
Scoop out the avocado and mash with a fork. Using a hand mixer, gradually add the onion and grated egg and lemon juice until a good flavor is reached. The key to this recipe is to have a balance of the three flavors. Add salt last, although the recipe is just as good without it. Slice a third hard-boiled egg to garnish the top, chill and serve.
Aunt Bettie's Fresh Cranberry-Apple Salad
Great little recipe that's lots cheaper than the overpriced French stuff. "Du pain, du vin, du Bousin" goes the famous French slogan. Great for eating with bread or putting into Florentine recipes, this can be frozen and kept on hand for whenever you need it.
Ingredients:
16 oz cream cheese, softened (works well with lowfat kind)
8 oz. softened whipped butter
2 cloves fresh garlic, minced or mashed
Thyme
Marjoram
Oregano
Pepper
Basil
Dill
Mix together with an electric mixer
The Best Chicken Soup”
This is THE recipe famous the world over for its medicinal properties. I learned to make this from a real mensch, the late Tova Hofman of Savyon, Israel, a founding daughter.
Very elegant, yet traditional and easy, second course.
Ingredients:
1 whole cut-up chicken
4-5 cubes of chicken buillion (best to use Telma brand from Israel)
3-4 whole onions
4-5 1-inch cubes of celery root
1 parsley root or a bunch of sprigs of parsley
5-6 carrots cut in 3-4 pieces
3-4 potatoes
3-4 medium zucchini
Cooked rice or matzoh balls or kreplach, etc.
Chopped fresh dill
Mix the first five ingredients and cook a good while in a covered stock pot. Season to taste.
Add the vegetables and cook in the soup for the last 30 minutes.
Serve each bowl individually, filling with the rice or other starch item,
then a pinch of fresh dill, then pour in the soup.
Israeli Avocado/Egg spread
Makes a wonderful spread for challah on Shabbat! When avocados were first marketed in Israel, this recipe was included with them as a promotional tool.
Ingredients:
1 ripe avocado
2 hard-boiled eggs, grated
1/2 onion (finely chopped)
2-3 tablespoons fresh lemon juice
Salt to taste
Scoop out the avocado and mash with a fork. Using a hand mixer, gradually add the onion and grated egg and lemon juice until a good flavor is reached. The key to this recipe is to have a balance of the three flavors. Add salt last, although the recipe is just as good without it. Slice a third hard-boiled egg to garnish the top, chill and serve.
