Oyster Steak with caramelized shallots 

Oyster steak is a delicious cut of meat and very easy to prepare: only sear it for a couple of minutes. I served it many times with different side dishes but this time I decided to create a different kind of accompaniment.
1 oyster steak

1 tsp salt

1 tsp pepper

5 shallots diced

2 tbsp olive oil 

1 tbsp balsamic vinegar 
Heat up 1 tbsp of olive oil in a large pan. Cook the shallots until they become brown for about 10 minutes on a low fire and add the balsamic vinegar. Roast for an additional 20 to 25 minutes. When ready, seat aside. 

Rub salt and pepper on both sides of the steak. Heat up the remaining tablespoon of olive oil to the pan. Sear the oyster steak for about 8 to 10 minutes  on each sides. Slice and serve over the caramelized shallots. Serve right away. 
Find all those fresh ingredients at Seasons Kosher!

Leek Meatballs



  • 2 medium leeks washed and trimmed
  • 1 medium size potato
  • 1/3 cup of fresh cilantro
  • 1 pound of ground kosher beef 
  • 1/2 cup of breadcrumbs
  • 1 tablespoon of oil
  • 1 tablespoon of salt
  • 1 tablespoon of pepper
  • 1 teaspoon of ground cloves
  • 1 teaspoon of all spice
  • 2 cups of pareve chicken stock

Serving: 12 meatballs

Prep time: 1h 30minutes

Cook time: 25min

Boil the leeks for about 45 minutes. Once they are ready, rinse them under cold water.

In the bowl of a food processor, grind the leeks, potato and cilantro. Add this mixture to the ground beef along with the breadcrumbs and the spices. Mix very well with wet hand. Cover the bowl and refrigerate for about 30 minutes.

In a large pot , heat up 2 cups of pareve chicken stock. Form your meatballs and arrange them in the pot. Cover and cook on a low fire for about 20 to 25 minutes.

Find all those fresh ingredients at Seasons Kosher!

Delmonico Steak with mushroom crust 

1 Delmonico steak without the bone

1 cup of cremini mushroom

Olive oil



1 cup of balsamic vinegar
Slice the mushrooms very thin. Heat up olive oil in a large pan and sautee the mushrooms with salt and pepper for about 9-10min. When cool down, put them in the bowl of the food processor and pulse a few times.

Rub one tbsp of olive oil onto the steak. Spread the mushroom mixtures on both sides of the meat. Heat up 1 tbsp of olive oil in a large pan and seared the steak for 7 to 8 minutes on each side.  Place in the oven on 350 covered for 20 minutes.

Heat up the balsamic vinegar and simmer until it’s reduced by half. Pour over the steak.

Beef dumplings 

I always enjoyed eating dumplings while eating at restaurants because I was convinced I needed extra set of cooking ustensils that I didn’t own. I’m not sure where this idea came from. I had chicken, beef and vegetarian dumplings many times before and never had thought of trying my own. 

Then recently my friend Aliza (@theghettogourmet) – who is an excellent cook and food blogger inspired me to make them. It takes a little bit of time to wrap them nicely but the results don’t disappoint. The taste is perfect!

1 pound of ground beef 

1 egg beaten

2 diced scallions 

1 tsp of rice vinegar 

2 tsp of garlic powder 

2 tsp of soy sauce 

1 tsp of ginger

1 tsp of sesame oil

1 package wonton wrappers (round)

In a large bowl, mix together all of the ingredients. Place the wonton on flat surface. Add a tsp of filling in the center. Wet the edges of the wonton with a little bit of water and fold it in half. Create pleats with the thumbs. Heat up 1 tbsp of vegetable oil in a large skillet. Fry the dumplings for 2min on one side only. Pour 1/2 cup of water very slowly and cover with a lid. Cook until the dumplings start shrinking a little bit and the water has evaporated completely. 

Serve with a soy based dipping sauce.