Kosher cooking
Dear Readers. I’m more than happy to continue offering free content, wonderful recipes, lighthearted essays and, lets face it, fair to middling photography, all in a spirit of good fun. Right now it’s time to give back. That’s right, you dear follower-I hate the lingo, it sounds so Orwellian, can help me the big blogger, … Continue reading
With Shabbos followed by Shavuot, I wanted an easy main course for Friday night so I went to my old standby-whole roast chicken, whole. There’s a certain elegance to roasting the whole bird, . It can be carved and it makes a statement-it looks formal, Shabbosdig. And it is delicious. Whole roast chicken perfectly done … Continue reading
Dear friends, I’m proud to announce the publication of my book Jewish Soul Food-Traditional Fare and What it Means. I used my real name, Carol Ungar. You can order it on Amazon.com or from Barnes and Nobles or through the pubisher UPNE (University Press of New England). If you’ve been reading this blog regularly a … Continue reading
The idea of adding vinegar to a recipe for rolls sounds,to put it mildly, unappealing but this recipe which has been floating around my building, migrating from my young Yemenite downstairs neighbor to my much older Ashkenazi next door neighbor is a winner. The open crumb rolls are light and airy, without even a hint … Continue reading
If you’ve been reading my blog devotedly, you’ll know that I’m not a big fan of “potchke” cookery, that is dishes are unnecessarily complicated. In this spirit, I’d like to introduce Mexican or Morrocan Gefilte fish. The two disparate nationalities aren’t indications of identity confusion but simply variations on the same dish which is itself … Continue reading
Full disclosure: I’m not a fan of poppy seeds. Oh, I like them as a topping, that is sprinkled over a challah or a Kaiser roll but poppy-seed fillings don’t do it for me. My favorite hamentasch filling is lekvar, either prune or apricot. Until I read Matthew Goldman’s remarkable cookbook, “Jewish Food, the World … Continue reading
Back when my kids were younger I’d buy a large haul of fruit and nuts and my husband would conduct a lavish Tu BiShvat Seder, dishing out 15 different types of fruits in ritual order . This year however, my nest has emptied . With only one child around and even that child busy with … Continue reading
In the world of Talmudic study which my son’s blessedly inhabit a hiddush is a novelae, (how is that for a fancy word) or, very simply, a new way of blending ideas. Last night, in my own tiredness I stumbled upon a culinary hiddush-using pickle juice to flavor my humous. Yes, pickle juice, that salty, … Continue reading
If you’ve been following this blog, you might notice a subtext-it’s all about overcoming challenges which means trying recipes I never thought I could manage. This week’s is roasted peppers, a dish I had written off. How did one even make them? And peeling off the pepper skins? It just sounded fiddly, complicated time consuming … Continue reading
One of the really lovely things about having a garden is watching my fruit trees grow from bud to flower to fruit. While it sounds almost hackneyed to confess this, I get excited and even awe inspired when ripe fruit finally dangles down among the leaves. Ask anybody who has done it-there is nothing like … Continue reading
