09 Sep SPECIAL ROSH HASHANA RECIPES

FALL OFF THE BONE BEEF BACK RIBS

INGREDIENTS:

4 to 5 pounds of beef
back ribs
For the dry rub
2 teaspoons smoked
paprika
1 teaspoon each of garlic
powder, onion powder,
salt, and pepper
Your favorite barbecue
sauce

DIRECTIONS:

Preheat your oven to 275° Line a baking sheet
with aluminum foil and place your ribs on top In
a small bowl, mixed together the ingredients for
the dry rub then generously sprinkle both sides
of your ribs. Cover with another sheet of
aluminum foil making sure that you seal it
tightly. Bake in the oven for four hours. After
four hours remove from the oven and discard
the top aluminum foil. Shmear your favorite
barbecue sauce over the ribs and place back in
the oven for another 30 minutes.

HARISSA AND SILAN GLAZED CARROTS

INGREDIENTS:

Les Petit Carrots
1/4 cup olive oil
1/4 harissa
1/4 silan

DIRECTIONS:

I’m so excited about this recipe. It’s perfect for Rosh
Hashanah. It uses some of the simanim and it’s
delicious.
Mix 1/4 cup each olive oil, harissa and silan (date
syrup). Pour over the carrots and roast at 375 for 45
minutes – 1 hour until carrots are softened.
So easy to make and full of flavor.

POTATO LEEK SOUP

INGREDIENTS:

3 large leeks (about 3 cups, chopped)
2 tablespoons butter
4 cups chicken broth (or vegetable
broth for vegetarian option)
2 pounds potatoes (Yukon gold or
Russet), peeled, diced into 1/2-inch
pieces
1 teaspoon sea salt, less or more to
taste
Sprinkle of Hot Sauce
White or black pepper to taste

DIRECTIONS:

Clean and cut the leeks: Cut o the roots of the leeks. Cut the leeks lengthwise, Cut o the tough
dark green tops and discard. Slice the white and light green parts of the leeks crosswise into
1/4-inch thick slices. Cook leeks in margarine to soften: Melt margarine on medium heat in a 3 to 4
quart pot. Add the chopped leeks, stir to coat with the margarine. Cover the pot and reduce the
heat to low, cook for 10 minutes until the leeks are softened, not browning. Simmer the soup: Add
the broth, diced potatoes, teaspoon of salt to the pot. Increase the heat to high to bring to a
simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes
are cooked through.
Purée the soup: Use an immersion blender or standing blender to blend about half of the soup if
you want a chunky soup, or all of it if you would like your soup to be more smooth. Season the
soup: Add a few dashes of Hot sauce to taste. Add freshly ground pepper and more salt to taste.
(Potatoes soak up salt, so you may need to add more salt than you expect.)