My thoughts on Jewish food.
Real kishke is delicious. But no one wants to deal with cleaning an intestine to use as a casing. Instead, the modern cook gets creative and improvises a casing. Some use a cooking bag, others use aluminum foil, and then there are those of us who make do with parchment paper. None of them match …
Sometimes, you want something hot and filling without any fuss or fancy ingredients. And sometimes pasta or potatoes just don’t cut it and we want meat. Since most of us have salami and eggs in our refrigerators, this American Jewish dish has become a staple for quick, weeknight suppers. Anyone can make it, including people …
This awesome chili was concocted while observing a low carb high fat diet, but having developed a fierce hankering for a bowl of chili. Beans are high in carbohydrates, but we had two kohlrabi bulbs sitting in the fridge, waiting for me to become inspired. I peeled and chopped the kohlrabi, threw it into the …
Everyone knows about having latkes for Chanukah, how these potato pancakes symbolize the miracle of the oil lasting for 8 days, just long enough to get some more of the right kind of oil to rededicate the Temple in Jerusalem. But there is a further custom among many to eat fatty meat for the same …
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 …