My thoughts on Jewish food.
Winter has arrived and that means lots and lots of soup. Which makes us very happy. Especially when it’s this awesome minestrone that makes a lot and gets better and better as the days go by. Minestrone Yield: 12 or more servings Ingredients: 3 tablespoons olive oil 1 red bell pepper, seeded, chopped 1 onion, …
With the cold comes that natural instinct to bulk up on heartier food, which somehow seems more warming. In our home, sometimes nothing else seems to hit the spot quite so well as the Swiss potato pancake known as Rösti. It’s basically a large, skillet-sized potato pancake with a texture and taste similar to hash …
Stuffed mushrooms make an elegant starter or even a side for any Shabbat or festive meal. They are a lot easier to make than you might suspect. I like to use frozen chopped spinach to save time. I just thaw and squeeze out the excess liquid before continuing with the recipe. If you have leftover …
Nothing goes with turkey and all the fixings of Thanksgiving like a sweet and tangy slaw with craisins. This one fits the bill, though it cannot be made more than 6 hours in advance or it goes all soggy and loses its crisp, crunchy, and craisin-chewy charm. A guest once described this slaw as “So …
Skinny noodles, also known as “glass” or “shirataki” noodles are popular right now with the low carb, ketogenic crowd. Made of konjac, a type of gourd, the noodles are packed with fiber and in the purest form (read the label—some companies add oats or other ingredients) virtually net carb-free. They’re also quick to prepare and …
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 …
Here are some handy tips on cooling food: Always cool hot food as quickly as possible before storing in the refrigerator or freezer. This prevents the growth of harmful organisms in your food, God forbid. Cooling hot items off the right way also protects the quality and texture of the items you cook and bake. …
Everyone likes deli roll. And it’s not difficult to make. Which is a plus after all those endless elaborate holiday meals we cooked. But hey, what’s not to like? Carbs in the form of pastry dough plus cold cuts, with a slathering of good mustard. Don’t know anyone who can say anything but “Yes, please!” …
Now that the Jewish high holidays are over, we can breathe a sigh of relief. The cooking marathon is over. Alas, our freezers are empty and we have nothing to serve our guests and grandchildren when they come to visit. Enter nut roll cakes to the rescue. The cake rolls aren’t difficult to make, and …
It may be funny to suggest it, but this traditional Armenian side dish, combining rice and noodles, is a terrific, light accompaniment to all the heavy Jewish holiday food. At this point, you can actually see relief on your family and guests’ faces as they see this dish on your table. By now, we’re craving …