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Kurtz, Elizabeth |
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 Elizabeth Kurtz is the author of Celebrate, a year-round cookbook with a unique focus on Passover. Her passion for food and sharing great recipes led her to create the highly acclaimed website Gourmet Kosher Cooking in 2009. Though followed by thousands of readers a day, her biggest fans remain her husband and children.
Gluten Free & Kosher for Passover
This is a combination brownie and cookie all in one. It’s extra rich and moist, and yet has a little crunch like a cookie. This recipe made the cut for the book because, unlike other recipes for brownie type cookies, it’s super simple. No chilling and re-...
Garlic, pesto, mushrooms—need I say more? Cooking the garlic in the soy milk calms and sweetens the garlic and thickens the soy milk, which makes a delicious base for the rest of this recipe. Serves: 8 Ingredients: 1 cup almond milk or non-dairy creamer 1...
As I put together the list of meat recipes for this book, tester after tester requested more recipes for London broil. That makes sense because it’s very accessible, not too large or expensive, and if prepared well, it’s delicious. I like to have my butch...
Adapted from a recipe by Emeril Lagasse
3/4 pound pitted Kalamata olives 3 to 4 ounces capers, drained and rinsed 2 anchovy fillets, drained, rinsed and patted dry (optional) 3 cloves garlic, minced 1 teaspoon Dijon mustard 4 sprigs fresh thyme, leaves finely chopped 3 tablespoons chopped parsl...
1 1/2 cups Kalamata olives or other brine-cured black olives 1 1/2 cups cracked brine-cured green olives 1 cup olive oil 1/4 cup chopped fresh cilantro 1/4 cup fresh lemon juice 1/4 cup orange juice 6 large garlic cloves, thinly sliced 3 tablespoons chopp...
1 large fresh lemon 1 cup extra virgin olive oil 1 fresh bay leaf ¼ teaspoon whole peppercorns Wash the lemon thoroughly and dry well. Pour the olive oil into a small heavy saucepan. Using a zester and working directly over the pan, remove the zest from t...
1 1/2 cups (packed) fresh basil leaves 3/4 cup olive oil Blanch basil in medium saucepan of boiling water 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer to blender. Add oil; puree until smooth. Transfer to small bowl....
1/2 cup olive oil 3 fresh rosemary sprigs (each 5 inches long) In small saucepan, combine oil & rosemary. Cook over low heat until a thermometer reaches 180 F, about 5 minutes. Remove and let cool to room temp. Transfer the sprigs to a bottle, then ad...
This is good with the chocolate spread and extra good if you can find the elusive chocolate-hazelnut one! Ingredients1 ½ cups flour 4 eggs, at room temperature 2 teaspoons vanilla extract ¾ teaspoon baking powder ¼ teaspoon salt 2 sticks unsalted margarin...
A sweet theme is always a favorite for the kids, and goes perfectly with the rest of the holiday’s light and fun atmosphere. Ingredients4 cups toasted pecans 2 cups toasted almonds ½ cup (1 stick) margarine 2 large egg whites 1 cup sugar Directions Prehea...
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