My thoughts on Jewish food.
Israel is gearing up for a country-wide barbecue, come this Thursday, Israel’s 70th Independence Day. The truth is, Israelis like to barbecue any time, but Independence Day absolutely demands getting out the grill. A new article from Israel21C tells us that we should avoid cooking our burgers and steaks well done, as it can lead …
After the fuss of the Passover holiday, it’s nice to have some easy one-dish meals in one’s cooking repertoire. Let’s face it: most of us are a little burnt out from cooking holiday food for an army with unfamiliar utensils and strange Passover ingredients. Now that the hassle of all that is but a memory, …
Meringue prepared in a kosher for Passover kitchen, is kosher for Passover, no matter who you go by. It’s pretty much just egg whites and sugar. Scrape in some vanilla bean seeds, throw in some chocolate chips, and if the weather’s not too damp, you get amazing meringue kisses that it’s difficult to stop eating. …
With all that heavy matzoh at the Passover seder, it’s nice to think of lightening things up by using something other than matzoh balls in the chicken soup. To that end, here’s a recipe for soup noodles made with potato starch instead of flour. The method couldn’t be simpler: you make a batter, cook it …
People panic too much over cooking for Passover and that’s the truth. There is no reason one must cook any differently than during the year, for the most part. Roast chicken and potatoes, for instance, is just as suitable for Passover as it is year round. But it seems that people think they must do …
A lot of us are doing low carb diets, because, well, they work. It is difficult giving up all those favorite foods. Which is why it’s fun to find a substitute for a beloved Middle Eastern bulgur wheat salad, tabbouleh, made with raw cauliflower “rice.” We had it at our Purim meal: a perfect “nafochu,” …
Boiled chickpeas seasoned with salt and pepper are traditional in the Ashkenazi kitchen for Purim. This custom reminds us that Esther, forced to live in King Ahashuerus’ palace, according to tradition ate nothing but legumes, in order to remain kosher. Chickpeas are fun to eat plain, but why not try a spicier rendition this year, …
Ever notice how awful hamantashen are, no matter whether they are commercial or homemade? Well, not these babies. These traditional Jewish cookies are thin-crusted, crisp, and delicious. They’re also a lot of work, but worth it!! Hamantashen Make the dough and filling and chill at least one day before you make these traditional cookies. Ingredients …
It’s winter and cold and flu season is upon us. What’s a Jewish person to do? Make soup! Chicken soup, that is. Here’s my rendition: Chicken Soup Ingredients: 1 large, fat chicken 1 turkey neck Salt 3 Tablespoons of white wine vinegar 1 Tablespoon whole peppercorns 1 Bay leaf 1 Tablespoon of dried thyme 2 …
Do’a or Dukkah is a delicious Egyptian nut and spice mixture. Add some olive oil and you’ve got a delectable dip. Now who doesn’t want to find something deliciously different and addictive to put out in front of guests? Not to mention easy to throw together. Doa is a winner. Here’s how you make it: …