Tag: Kosher

Pressure Cooker Persian Lamb and Herb Stew

Note: I was sent a copy of The Instant Pot Kosher Cookbook, 100 Recipes to Nourish Body and Soul in order to write this post. Opinions are mine alone.

It is most certainly Instant Pot season! Work (at least for me) is busy this time of year, and yet, I crave meals that take a while to cook! Using an Instant Pot saves me a ton of time, so I tend to use it a lot this time of year.

I was recently sent a copy of The Instant Pot Kosher Cookbook by Paula Shoyer, which is filled with so many delicious sounding Kosher-friendly dishes! With The Instant Pot Kosher Cookbook (paid link) (paid link), Shoyer has curated 100 irresistible recipes for every table that even a novice cook can prepare in minutes. It is filled with modern takes on classic Jewish recipes, with all recipes offering options to adapt for special diets and allergies.

As I was paging through, I kept going back to a recipe for Persian Lamb and Herb Stew. I love a good lamb recipe, so I was excited to try this out! I adapted the below recipe ever so slightly from the original in the cookbook.

Ingredients:

  • 2 tablespoons olive oil
  • 3 pounds lamb cubes
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 3 green onions, sliced, divided
  • 1/2 cup mint leaves, chopped
  • 1/2 cup parsley leaves, chopped
  • 1/2 cup cilantro leaves, chopped
  • 1/2 cup fresh dill, chopped
  • 1 1/2 cups boiled water
  • 1/4 teaspoon saffron threats
  • 1 yellow apple, cut into bite sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • the zest of one lime
  • cooked rice, if desired

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Brisket Ragout Over Pasta

As someone who went to Catholic school for most of my life, kosher cooking isn’t exactly something I was exposed to. I have a general understanding of what it means to keep kosher, but I really never took the time to delve into what it really means. I was recently sent a cookbook called The Kosher Carnivore: The Ultimate Meat and Poultry Cookbook by June Hersh. Not only is it filled with really delicious sounding recipes, but the author took the time to even include a “Kosher 101” in the introduction.

Did you know that giraffes are considered acceptable for human consumption as identified in the Torah? (Sorry, thought that was a fun fact). Animals that chew their cud and have cloven hooves are considered acceptable, which includes the more commonly eaten cow and lamb. Bird-wise, it seems a little more lenient. In general, predators or scavenger birds are prohibited but most birds are ok for consumption. Meat is considered kosher when it meets a specific criteria when slaughtered and butchered. Kosher eating also means that meat and dairy cannot be within the same meal, but neutral foods, like oil and eggs, can be used.

Whew. Ok. Now that I’ve completed Kosher 101, I’m ready to try to make a staple of Jewish cooking: brisket, specifically Brisket Ragout over Pasta! At the suggestion of the author, I shredded the brisket and served it in a ragout over pasta.

Ingredients:

  • 1 (2.5-3 lb.) brisket
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • olive oil
  • 2 carrots, cut into 1-inch pieces
  •  2 leeks, cleaned and and sliced
  • 2 medium onions, sliced
  • 4 garlic cloves, peeled and chopped
  • 1/2 cup red wine
  • 1 (28-oz) can whole tomatoes, drained
  • 2 bay leaves
  • 2 cups beef stock
  • 1 box farfalle pasta, cooked al dente
  • 1 cup panko
  • 3 garlic cloves, minced
  • 1 teaspoon dried Italian herbs

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