Rosh Hashanah Recipes from Tabouli Grill

Stephanie Webster September 01, 2010

The Jewish holidays are around the corner, and with the kids just barely back to school, it seemed as though we could all use a little assist with the Rosh Hashanah menu this year. Next week? Really?

Judy Roll of Tabouli Grill in Stamford has come to the rescue with three great recipes to fill out your holiday table. Here's what's on the menu: Cumin Roasted Cauliflower with Yellow Raisins and Toasted Pine Nuts, Bubbe’s Brisket, and Kasha Varnishke. If you really just don't feel like cooking, Tabouli Grill is also happy to do the work for you as you can see in their Rosh Hashanah Package below.

Cumin Roasted Cauliflower w/ Yellow Raisins & Toasted Pine Nuts

1 head cauliflower, cut into florets

2 T extra virgin olive oil

1T cumin

¼ t salt

freshly ground pepper, one or two grinds of a pepper mill

½ cup yellow raisins

¼ toasted pine nuts

2T chopped Italian Parsley or Cilantro.

Heat oven to 400F. Toss cauliflower with olive oil, salt, pepper and cumin. Roast, single layer in a shallow baking pans for about 30 minutes until well caramelized. Toss with raisins, pine nuts and parsley or cilantro and serve hot or at room temperature.

Bubbe’s Brisket

1 4 -6lb brisket

5 large carrots, peeled and cut on diagonal

2 large yellow onions, peeled and sliced

1 bottle dry red wine

salt and pepper

2 cups dried plums (or as Bubbe called them, prunes!)

3 bay leaves

8 garlic cloves, thinly sliced

approx ½-3/4 C ketchup or tomato paste

Preheat oven to 350F. Season brisket with salt and pepper. In a large roasting pan put ½ the onions, ½ the carrots and one cup of the prunes. Place meat on top of the vegetables. Rub the top of the brisket with with either the ketchup or tomato paste. Sprinkle remaining carrots, onions, bay leaves, garlic and prunes around the perimeter of the meat so as not to disturb the tomato crust. Pour ¾ bottle of red wine around the brisket, cover loosely with aluminum foil and bake in oven for 3 hours. Uncover, reduce temperature to 325F and bake for an additional 30-45 minutes until meat yields gently when you stick a fork in (fork tender) and you have a nice dark crust.

It is easiest to let it chill completely and then slice thinly against the grain. I do all of this about 4 days ahead, put it an a baking dish, with some of the gravy. I reheat the day I am planning to serve it at 300F covered for about 40 minutes. Heat and serve the extra sauce with the carrots, prunes and onions on the side.

Kasha Varnishke

2 large onions,diced

2T canola oil

1 lg egg or 2 egg whites,slightly beaten

1C medium or coarse kasha (buckwheat)

2C cups water, vegetable or chicken broth

Salt and freshly ground pepper to taste

¾ lb bow tie-shaped noodles

2 tablespoons chopped fresh parsley

Saute onions in canola oil until lightly browned. Stir in kasha and cook one minute, add, egg or egg whites and thoroughly coat kasha grains with the egg. Cook over med heat until dry and lightly toasted. Add stock or water. Cover and simmer 20 minutes until liquid is absorbed. Set aside. Cook bow ties in plenty of salted water until al dente. Drain and combine with kasha mixture. Before serving sprinkle with chopped parsley.