Category: Technique

Food Science, Technique, Tips

Cooking Tips: The Art of Freezing Food

Man's hand taking food from freezer

Here are some tips on how to freeze food. Always cool food off completely before freezing. Double wrap baked goods before freezing. Wrap items airtight in plastic wrap, and then wrap them a second time in aluminum foil. To thaw: thaw at room temperature while still double-wrapped. Mark foods you’ve wrapped for freezing, to indicate …

Technique

Technique: How to Sauté Mushrooms

Mushrooms, sauteeing in a pan

Sautéed mushrooms can change an entire dish. From time to time, this simple kitchen staple can even save a dish on the brink of ruination. Take this past Shabbos: my family loves rare roast beef. But when you reheat it on the hotplate it loses its ruddy color and turns into undercooked (read: tough) pot …

Good for You, Healthy, Israeli food, Parve, Sephardi, Shabbos, Technique

Matbucha: The Summer Bright Tomato and Roasted Pepper Salad

Matbucha garnished with cashew nuts

Now is when we finally get those beautiful, summer-ripened tomatoes. That is when we can rejoice in the flavor of a truly remarkable ingredient that is at its peak. And we need something like that in the summer heat. A salad like this matbucha just perks up your taste buds. Great with challah at the …

Easy, Main courses, Technique

Bubbe Shirley’s Grilled Cheese and Tomato Sandwiches: A Pictorial Journey

Grilled Cheese and Tomato Sandwich

We would eat these grilled cheese sandwiches three times a day and never tire of them. That’s how good they are. I learned the secret from a friend’s Bubbe. Bubbes know everything. And is there anything better than melted cheese? Bubbe Shirley’s Grilled Cheese and Tomato Sandwiches Yield: 3 sandwiches Ingredients: 6 slices of bread …

Parve, Shabbos, Technique

Don’t Ditch That Starter: Make This Flavorful Challah [Recipe]

Napkin covered challahs on table set for Shabbat

Those of us whose parents lived through the Depression, have an aversion to throwing away food. That makes it difficult if you’re into making sourdough bread. In order to keep a sourdough starter going, you throw some out and feed only a small portion each week. Otherwise, it would grow enormous and you’d never use …

Main courses, Technique

Authentic Southern Fried Chicken the Kosher Way

Southern fried chicken drumsticks against white background

My kids already know that for every special occasion, I am happy to be called upon to make my famous fried chicken. This stuff’s da bomb. It’s as close as you can get to the real deal. I adapted a Craig Claiborne recipe from an old Cook’s magazine. Instead of soaking the chicken in milk, …

Parve, Technique

Picnic Ready! Easy Sweet Potato Biscuits

sweet potato biscuits

Gearing up for a recent family celebration to be held as a picnic in a public space, I wondered what to serve to accompany my famous fried chicken. I didn’t want to schlep plates and utensils. I wanted everything to be stuff you can eat with your hands. Then it hit me: the perfect accompaniment: …

Good for You, Healthy, Main courses, Parve, Technique

Slow-Roasted Salmon with Lemon and Thyme

Salmon roasted with thyme

After all that heavy holiday food, we could all stand for something a little lighter on the tummy. Something that says spring, like, for instance, salmon. This slow-roasted rendition leaves the fish mouthwateringly juicy and full of bright lemon flavor. Slow-Roasted Salmon with Lemon and Thyme Yield: 4 servings Ingredients: 1 1/2 tablespoons extra-virgin olive …

Easy, Technique

Recipe: Crispy Shallot Rings

Crispy Shallot Rings

We know that vegetables are important, but we can get awfully sick of eating the same dull veggies, week in and week out. One way to tempt jaded palates is with a flavorful, crunchy garnish. Crispy shallot rings are the perfect addition to green beans or salads, and well, just about any savory dish. Try …