Don’t think we food bloggers don’t work hard. I attempted this recipe at least three times before hitting upon the winning formula. My first batch, made with old fashioned farmer cheese was leaden. After that I tried a recipe that included milk and ended up runny, but I didn’t give up. I persisted and … Continue reading
While I really don’t know what the Macabees ate during that first Hanuka I’m sure that it wasn’t potato latkes. Potatoes didn’t exist in Ancient Israel or even in Ancient Greece. The iconic tuber known in Yiddish as kartoffel (and in Hebrew as tapuach adama or sometimes tapud, a literal translation of the French pomme de … Continue reading
Forget Zen koans, trips to the Dalai Lama, meditation retreats. You can find life’s secrets in a cheese blintz. Says the Rebbe Rav Naftoli of Ropschitz , the cheese (in Hebrew gevina) whose numerical value is 70 (gematriya) stands for the 70 paths to Torah wisdom which enlightens the soul of the Jew. The pancake wrapper is a … Continue reading
One of the nice things about doing this blog is that I get to learn so many new and wonderful things. Take this week, Shabbat Shira. I’m a day school grad-12 years, plus sem courses , plus hours and hours of listening to Torah lectures on CD and MP3. Never until this week did I … Continue reading
Here’s a cooking lesson cast in rhyme So your latkes can rock at Chanuka Time. Latkes are a part of our history I’m going to unlock the mystery Of how to make them crisp and light For your guests to fress on Chanuka night. Rule # 1 don’t skimp on oil ¼ inch in the … Continue reading
