Kosher cooking
Here in Israel, moussaka has taken a bum rap. I think it’s because wedding caterers offer a dish by this name constructed with fried and breaded eggplant and bread crumbs mixed with a microscopic amount of meat, so little in fact that can wonder if this dish is truely fleishig. I personally never touch the … Continue reading
Maybe I’ve been living in a cave, but it wasn’t until I attended Kosherfest, the kosher food industry’s trade fair and specifically chef Avi Roths’ fab cooking demonstration that I discovered the myriad possibilities of Tofutti cream cheese. While I can’t get many hip American ingredients-I have yet to sample farro, ponzu or srichacha sauce … Continue reading
When vacuum packed chestnuts first hit Jerusalem’s supermarket shelves, I grabbed a bag. Somewhere deep in my heart, I hoped that the shiny metallic package contained the wonderful taste of the roasted chestnuts sold in brown paper bags I had eaten on the streets of midtown Manhattan as a child. They didn’t. There were cold … Continue reading
I’ve got no words to say about last week’s brutal attack but like many people here I feel a great need for comforting and my go to comfort food is hot cocoa which presents a problem. As anyone with any sense knows hot cocoa with milk and or milk and whipped cream is fattening. Having … Continue reading
With the biblical story of Jacob and Esau’s infamous business deal ” one pot of lentil soup extra hot for one birthright, thank you” included in the Torah reading, I’m not surprised that I craved lentil soup this week. Alas Jacob’s recipe has been lost to history -the Bible excludes information that is unessential for … Continue reading
Last week I attended Kosherfest, the kosher food industry’s annual extravaganza, where I witnessed a cooking demonstration by New York chef Avi Roth of Gotham Burger. Roth’s subject was Shabbos cooking-updating it and simplifying it at the same time and he demonstrated a delicious and oh so hip menu, grilled Ahi tuna steaks in place … Continue reading
I wanted this recipe to appear alongside the photograph but for some reason WordPress wouldnt let me , Ah the woes of being untech savvy in 2014. This is a wonderful and extremely easy recipe which I used to make all the time forgot about and rediscovered. The reason it is called Edith’s chicken is … Continue reading
Here’s the picture, shot by me.
own square. Onion Pletzl as a superannuated onion roll, a sandwich bread fit for Gulliver the Giant. Pletzl means square in Yiddish as in town square and this bread is square, albeit imperfectly so. Think of it as Sicilian pizza with the sauce and cheese replaced by raw onions. According to Arthur Schwartz, the author … Continue reading
