Archive for the 'kosher cookery' Category



14
Dec
10

Soups as Comfort Food


It’s winter, last evening we had our first snowfall of the year. It was not a heavy snow but it was followed by verrrry cold weather, is there a  better way to warm up than having some nice hot soup? Below is one of my favorites:

Creamy Potato Soup

Yields 4 servings

Ingredients:

  • 8 medium potatoes, mashed
  • 1/4 cup margarine
  • 1/2 cup flour
  • 6 cups soy milk
  • 2 teaspoons chicken bouillon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Parsley and basil for garnish

Directions

  1. Peel, cube, boil, drain and mash.
  2. In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
  3. Add half the milk and stir until lumps are out of flour mixture.
  4. Add remaining milk and on med-high heat, bring to a boil.
  5. Stir almost constantly or it will scorch.
  6. After boiling, turn heat off and add the mashed potatoes.
  7. Sprinkle some parsley and basil, serve.

Having scoured the web, we bring you a few easy to make recipes but are truly delicious.

At Foodista.com – The Cooking Encyclopedia Everyone Can Edit I found the following recipe by Alisa Escanlar:

Vegetable Beef Soup

Ingredients

  • 2 teaspoons cooking oil
  • 1/2 pound lean ground beef
  • 1 can (14 oz) whole tomatoes, broken up, with juice
  • 10 ounces frozen mixed vegetables
  • 1 cup onions, chopped
  • 4 cups water
  • 1 tablespoon beef bouillon powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme, ground

Directions

  1. Heat cooking oil over medium heat in large saucepan and add ground beef.
  2. Scramble fry until browned and crumbly.You can remove excess oil. Drain the hamburger and add back to pot.
  3. Add remaining ingredients and stir. Then, cover and simmer in medium to low heat.
  4. Simmer for about 20 minutes or until vegetables are tender but not too soft.
  5. Serve with crackers.

From South African cooking blog: KOEK! we bring you:

Photo by: Koek! blog

Pappa Al Pomodoro

Ingredients

  • 8.5 ounces olive oil
  • 3 garlic cloves, crushed
  • 3 leeks, finely chopped
  • 34 ounces meat stock (made with beef and chicken)
  • 64 ounces puréed canned tomatoes
  • Half a loaf of bread, thickly sliced
  • Generous handful basil leaves, torn
  • Sea salt and freshly ground black pepper to taste
  • Extra virgin olive oil to drizzle

Directions

  1. Warm the olive oil and garlic in a medium cooking pot. When the garlic has coloured slightly, add the leeks. Saute over a low heat for 20 minutes, adding water as necessary to keep the vegetables from turning brown.
  2. Stir in the stock and puréed tomatoes and bring to the boil, then reduce the heat and simmer gently for 20 minutes.
  3. Turn off the heat and add the bread, pushing it into the liquid with a wooden spoon. Stir in the torn basil leaves and season to taste with salt and pepper. Leave to rest for 30 minutes.
  4. Now whisk the soup energetically until it has a porridge-like consistency. Taste and adjust the seasoning.
  5. 5. Ladle into bowls, drizzle with extra virgin olive oil and serve.

Enjoy, gentle reader, enjoy!

CS

Vegetable Beef Soup

13
Dec
10

Cornish Hen Recipe


I always liked Cornish hens, since their small size usually provides about one portion of meat per hen, it’s easy to figure out how many to use for a family, or if you are entertaining. It usually weighs 2 pounds or less AND is almost all white meat because of its enlarged breast. I also find every excuse I can to cook with wine so today I’ll share my Cornish Hen recipe (my kids’ favorite, when they still lived at home at the time I’d use 7, instead of 2, hens).

Cornish hen, a miniature hen. Photo from: Wikipedia.com

CS’ Wine, Orange and Herb Cornish Hens

Yield: 2 servings

Ingredients

  • 2 Cornish hens

Marinade

  • 1 tbsp Italian seasoning
  • 3 tbsp fresh lemon juice
  • 1/4 cup olive oil
  • 2 Elephant garlic cloves, crushed
  • 1/2 cup of dry wine
  • Freshly squeezed juice of 1 large orange

Herbs

  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh rosemary leaves
  • 1 small onion chopped
  • 2 tbsp garlic powder
  • 1 small bunch fresh thyme
  • 1 tbsp kosher salt
  • 4 bay leaves
  • 1 tbsp fresh marjoram leaves
  • 1/4 stick margarine
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp sugar or Natrazyle Xylitol
  • 1 tsp red wine vinegar
  • Salt to taste

Directions

  1. Quarter the hens and place the pieces in a 9″ x 13″ baking tin
  2. In a blender combine all the marinade ingredients until thoroughly blended.
  3. Pour in over the hens, cover with plastic and marinade in fridge for 24 to 48 hours.
  4. After chicken has been marinated, combine the herb ingredients in a blender (or prepare ahead and store in a Ziploc bag) until thoroughly mixed.
  5. When done add salt to taste.
  6. Preheat oven to 450 F.
  7. Take marinated hens out and keep out of refrigerator for 15 to 20 minutes.
  8. Put hen pieces in a single layer (with the skin on top) in a roasting pan.
  9. Sprinkle herb mixture over the pieces
  10. Roast for 10 minutes
  11. Reduce heat to 350 F, and continue roasting for 15-20 minutes or until the juices run clear. Don’t forget to baste thoroughly at least a couple of times.
  12. Remove from oven, you may want to garnish pieces with fresh parsley leaves and serve.

Enjoy, gentle reader, enjoy!

CS

Wine, Orange and Herbs Cornish Hens (Kosher)

02
Dec
10

Natural Village Cafe


Warm, welcoming, classy, delicious… these four words give us a faint idea of my impressions of Natural Village Cafe (2 Avenue I – across from Shoprite Supermarket – Brooklyn, NY 11218; Tel: 347.492.5337 or 347. 417.6424). The restaurant is cholov Yisroel and pas Yisroel, with a mashgiach temidi and under the certification of Harav Meir Goldberg of the Va’ad Hakashrus d’Flatbush.

Upscale atmosphere, organic fare, beautiful and healthy in every possible way...

Nina Shapir, who presides over this eatery is truly a fascinating personality, the personal journey that changed her life and motivated her to open this establishment is full of commitment and dedication.

Fourteen years ago, Mrs. Shapir – a very young mother of three – found herself sick and unable to move, unable to cope. It was not a question of being financially overwhelmed, any such concerns were well taken care of. Medical tests and treatments produced no positive results, on the contrary things inexplicably kept getting worse. She met Harav Chay Azoulay, from Herzliya, who told her the real malady was not physical but rather one that affected her neshama. After some thought, trying to make sense of Rav Azulay’s words, she went on a detox diet with the help of healthfood stores, intent on ridding herself of all negative energies. This decision was followed by six very hard weeks before she saw any measurable improvements but soon after she was her old active, curious, intelligent, enterprising self again.

At this stage, Nina decided to help others who, though similarly afflicted, may not be aware of the real source of their health troubles. She went on to study Healing Arts at The School of Natural Healing in Utah from which she graduated. Seven years ago her first organic restaurant opened its doors. Her partner, however, was not frum and it proved frustrating eventually Nina bought her out. In 2008 she moved to the present location which combines her personal philosophy, her exquisite sense of aesthetics and the true love of a foodie for superb fare. She also has an an office adjacent to the restaurant where she treats the many in search of natural healing.

The restaurant sports geometric patterns on its walls and ceiling, with warm earth tones that give us a clue to the owner’s style and personality. Chef Bobby Brabaloni is a graduate of the Culinary Institute of America – America’s foremost Culinary School – a fact which becomes obvious when you see the presentation, smell the aromas and taste the wonderful flavors.

My companion and I started our early dinner with a dish of Stuffed Mushrooms

Stuffed Mushrooms

It consists of white mushrooms with sauteed onions, creamy pesto sauce, melted mozzarella and feta cheeses with a kick of chopped parsley. It was a perfect opener to a memorable meal.

We segued with their Village Pizza

Village Pizza

It came in a sesame crust, red onions, mushrooms, two types of mozzarella cheese and their very own red sauce. I know pizza, I’m a pizza addict and I must confess this one ranks among my favorites. My companion also found it delicious.

Next we had their Salmon Salad…

Salmon Salad

A superbly tasting salad fresh romaine lettuce, tomatoes, cucumbers, grilled salmon, pan sauteed red inions, cherry tomatoes, mushrooms with a subtle teriyaki sauce. A fitting crown to our meal!

Wholesome food, warm ambience, reasonable prices, a nice bakery on premises… I know I’ll be back again and again.

CS

Natural Village Cafe on Urbanspoon

22
Nov
10

Turkey Recipes – Part 2


Since yesterday, we brought you Chef Lévana’s Spice-Rub Roasted Turkey, we felt we should continue with another recipe that also calls for a rub. From the Kosher Delight website:

Herbed Turkey With Roasted Garlic Gravy

INGREDIENTS

Garlic-Herb Rub

  • 1 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh sage leaves
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup fresh thyme leaves
  • 12 garlic cloves

Turkey

  • 1 whole garlic head
  • 1 (15-pound) fresh or frozen turkey, thawed
  • Cooking spray

Roasted Garlic Gravy

  • 2 (14½-ounce) cans kosher fat-free, less-sodium chicken broth
  • 1/4 cup all-purpose flour

DIRECTIONS

  1. Preheat oven to 325 degrees F.
  2. To prepare garlic-herb rub, place first 5 ingredients in a food processor; process until finely minced. (Note: Make the garlic-herb rub up to one day ahead and rub under the skin of the turkey, then let the turkey chill.)
  3. To prepare turkey, remove white papery skin from garlic head ( do not peel or separate the cloves). Wrap garlic head in foil. Set aside.
  4. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread garlic-herb rub under loosened skin and rub over breast and drumsticks. Gently press skin to secure. Lift wing tips up and over back; tuck under turkey.
  5. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 325 degrees F for 1 hour. Add garlic head to pan; bake an additional 2 hours or until thermometer registers 180 degrees F. Place Turkey on a platter, reserving pan drippings; let stand 20 minutes. Discard skin.
  6. To prepare gravy, place a zip-top plastic bag inside a 4-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into glass measure, stopping before fat layer reaches opening (you should have about 2/3 cup). Reserve 1 tablespoon fat; discard remaining fat. Add enough broth to drippings to measure 3 cups; reserve remaining broth for another use.
  7. Separate roasted garlic cloves; squeeze to extract garlic pulp. Discard skins. Heat reserved fat in a medium saucepan over medium heat. Add garlic pulp and flour; cook 30 seconds or until lightly browned, whisking constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a boil over high heat, stirring constantly. Remove from heat.
  8. Yield: 15 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy).

Enjoy, gentle reader, enjoy!

CS

RELATED POSTS

Turkey Recipes – Part 1

21
Nov
10

Turkey Recipes – Part 1


With Thanksgiving almost upon us, we thought we should feature some outstanding turkey recipes, they are different and absolutely delicious.

We’ll kick off the series with Chef Lévana’s Spice-Rub Roasted Turkey:

Let’s start with her Dry-Spice Rub recipe:

Dry-Spice Rub

[This mixture is guaranteed to lick any commercial concoction you have been buying! I can see you recoil at the sheer size of this recipe, and of course you can divide it, but I don’t think you will: after you taste a dry-spice-rub roast chicken or roast turkey or roast anything, you’ll be glad you have plenty on hand!

I use this magical rub in countless dishes, it never fails me. I even roast turkey and capon with it. Since all ingredients are dry, I never have to worry about having to use it up quickly. I make a large batch, about a year’s supply (just a few months if you use it as gifts to your delighted friends!) and store it just as I do spices, at room temperature, away from heat. Mine has no salt whatsoever, so that you might feel free to use it liberally with kosher meat and poultry, or if you are limiting your sodium intake.. Lévana]

Ingredients

  • 2 1/2 cups dry cilantro flakes
  • 2 1/2 cups dry parsley flakes
  • 1 1/4 cups paprika
  • 1 1/4 cups oregano
  • 2 tablespoons red pepper flakes
  • 2/3 cup ground cumin
  • 2/3 cup ground coriander
  • 2/3 cup ground pepper
  • 1/4 cup ground bay leaf
  • 2/3 cup tamarind powder
  • 2/3 cup turmeric

Directions

  1. Mix all ingredients thoroughly. Store in perfectly dry and perfectly clean glass jars.
  2. You will need 3 to 4 tablespoons of the mixture for roasting 1 chicken (per pound), 8 servings for salmon or tuna, a three pound London broil, or 3 pounds thickly sliced tofu.
  3. Use 1 cup of the mixture to roast a 12 to 14 pound turkey.
  4. Store the dry rub with your spices.
  5. Makes about 10 cups.

Dry-Spice Rub Roast Turkey

Juicy and flavorful!

Ingredients

  • 12-14 lb turkey
  • 1 cup dry-spice rub
  • 6 cups water
  • 1/2 cup olive oil

Directions

  1. Rub a 12-14 pound turkey with 1 cup dry spice rub, place in a baking pan breast side down.
  2. Add 6 cups water and ½ cup olive oil to the pan.
  3. Cover with foil.
  4. Bake 21/2 hours.
  5. Discard the foil, turn the turkey breast side up and bake 1 hour more, or until juices run clear when pierced with a knife.
  6. Let the turkey rest about 15 minutes before slicing.
  7. While the turkey rests, transfer the liquids to a sauce pan and reduce to 3-4 cups.
  8. Strain the sauce over the sliced turkey.

Enjoy, gentle reader, enjoy! I already had it this past Shabbos, AS WELL AS this past Monday at Levana’s Dinner and a Show Cooking Demo. MMmmmmm, MMMM!!!

CS

09
Nov
10

Chicken Pot Pie


Chicken Pot Pie… Chicken Pot Pie… one of my all time favorite foods. It may not look fancy, needs no exotic ingredients, but when it comes to winter comfort food few other compare!

From: chow.com

In the hope that others appreciate it as well, I offer this recipe adapted (to make it kosher) from Aida Mollenkamp‘s recipes as they appear on the pages of chow.com.

For the pie’s filling we must first make Creamed Chicken, this can be made from any chicken leftovers:

Creamed Chicken Recipe

Total: 20 mins
Active: 20 mins
Makes: 4 to 6 servings

Ingredients

  • 4 tablespoons unsalted margarine (1/2 stick)
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup unflavored soy milk
  • 3 cups cooked chicken, medium dice
  • 1 tablespoon apple cider vinegar

Instructions

  1. Melt margarine over medium-low heat in a large saucepan or frying pan until foaming. Sprinkle in flour while constantly whisking, and cook until raw flavor is gone, about 1 to 2 minutes.
  2. Slowly add broth, whisking constantly until mixture is smooth. Add soy milk and again whisk until smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes.
  3. Remove from heat, add chicken and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.

Chicken Pot Pie

Total: 1 hr 10 mins
Active:
35 mins
Makes:
12 servings

Ingredients

  • 2 tablespoons unsalted margarine (1/4 stick), plus more for coating the dish
  • 2 cups pearl onions, peeled
  • 1 tablespoon fresh sage, finely chopped
  • 1 cuppotato, coarsely chopped
  • 2/3 cupcelery (leaves too), coarsely chopped
  • 2/3 cupcarrots, peeled and coarsely chopped
  • 3/4 cup frozen peas
  • 3 tablespoons fresh Italian parsley, coarsely chopped
  • Creamed Chicken (recipe above)
  • 1 large egg
  • 14 ounces store-bought puff pastry dough, defrosted if frozen

Instructions

  1. Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with margarine and set aside.
  2. Melt 2 tablespoons margarine over medium heat in a large frying pan until foaming. Add onions and sage and cook until sage aroma is released, about 2 minutes.
  3. Add potato, celery, and carrots and season well with salt and freshly ground black pepper. Cook until carrots and onions are just beginning to soften, about 6 minutes.
  4. Remove mixture from heat, stir in peas, parsley, and creamed chicken, and season with salt and pepper.
  5. Turn filling into the prepared baking dish. Whisk egg together with 1 tablespoon water and a pinch of salt until evenly mixed. Set aside.
  6. With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish.
  7. Brush dough with reserved egg wash and cut 10 evenly distributed slits in the top to vent. Cook until crust is golden brown and mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.

I made this dish last night. to say it was just delicious would be a serious understatement. Coming home from the cold, this one truly hit the spot! Enjoy, gentle reader, enjoy!

CS

25
Oct
10

Kosher By Design: Teens And 20 Somethings


Well, Susie Fishbein’s done it again!! Her latest Kosher by Design cookbook for young adults will turn any teen, college student, or young at heart-Fishbein fan, into an instant gourmet superstar. If you’re tired of the same old pizza with fries, or pocket pinching foil-packed fast food entrees, you’re just going to love the 100 deliciously innovative, easy to prepare recipes in her new cookbook. Susie prepares young cooks with great tips on the basics of cooking and the tools they’ll need; tips like using dry and liquid measuring cups because of volume differentials to achieve optimum results, making healthy food choices, and sidebar symbols indicating vegetarian, gluten-free, dairy free and nut-free recipes. All the recipes that made it into the book were taste-tasted and approved by discerning “tastebud” teens.

John Uher’s photography is colorful and appealing throughout – especially the dessert section. Aside from Starters, Munchies, Soups and Salads, Poultry and Meat, Fish, Pasta and Dairy, Side DishesDesserts, there’s an exciting section on planning themed Parties, and Special Diet Needs.

It was hard to choose a favorite recipe from all of them, but this one seems intriguing as it shows Mrs. Fishbein’s culinary mastery and understanding of the young:

Chocolate Tart in Pretzel Crust

DAIRY – YIELDS 10-12 SERVINGS

Crust:

  • 6 chocolate sandwich cookies, such as Oreos®
  • 2 cups mini pretzel twists
  • 6 tablespoons butter, melted

Chocolate Filling:

  • 1 (4-ounce) good-quality semisweet chocolate bars, such as Ghiradelli®
  • 1 (4-ounce) good-quality milk chocolate bar, such as Ghiradelli®
  • 1 cup heavy cream
  • whipped cream, optional for garnish
  • additional mini pretzel twists for optional garnish


1. Preheat oven to 350˚F.
2. Place the pretzels and cookies into the bowl of a food processor fitted with a metal “S” blade. Pulse until almost fine; some small pretzel pieces should remain. Pour into mixing bowl. Add the melted butter. Stir to moisten the crumbs. Press into a 9-inch glass pie plate or a 9-inch tart pan with removable bottom. Use the bottom of a measuring cup or your palm to work mixture into an even layer on the bottom and up the sides of the pan. Place the pan on a cookie sheet for easy transfer to and from the oven. Bake for 15 minutes. Set aside to cool.
3. Place the chocolate on your cutting board. Using a sharp knife, finely chop the chocolate.
4. Heat the cream in a medium pot until it is simmering. Add the chocolate, including any small shards from the cutting board. Turn off the heat. Stir until smooth and chocolatey throughout. Pour into the prepared crust and chill for at least 2 hours.
5. Slice and serve plain or with whipped cream and pretzels.

All in all, Teens and 20-Somethings is informative, creative and a lot of fun; Susie is at her best, giving the next generation their shot at looking great in the kitchen, and us the opportunity to sit back and be fed and entertained by our kids.

Enjoy, gentle reader, enjoy!

SYR

Contest

On October 18th, we announced a photo contest, it’s a food photography competition and the best photo of a Kosher by Design recipe will win a copy of Susie’s latest: Kosher by Design Teens and 20 Somethings. You may download a free copy of the complete KBD recipe index from: http://bit.ly/KBDrecipeindex. Choose a recipe, make it, serve it and photograph it. Please check out Contest!!! for some pointers on food photography and links to a few outstanding food photographers’ online portfolios. Send us your best to:

kosherscene@gmail.com

RELATED POSTS

A Talk with Susie Fishbein

Maple Roasted Pears and Sweet Potatoes and More

——)xOxoOox0x(——

Preorder your copy today at ArtScroll.com – enter the coupon code KBDBLOG at checkout to save 10% and receive free shipping in the continental U.S. Join the KBD online communities to find more reviews and giveaway contests! Kosher by Design Teens & 20-Somethings: cooking for the next generation is aimed at the young and digital-savvy fast-food generation and those who cook for them. Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook, Kosher by Design, published in 2003 by ArtScroll Shaar Press. For more recipes and updates, visit the Kosher by Design blog or connect with them on Facebook and Twitter.

17
Oct
10

From the Heart of Dixie


Even when I lived outside of the US, whether in Uruguay, Israel, etc., I’d hear about Southern cooking. When I first came to the States in 1962 and moved to Richmond, VA (the capital of the Confederacy), I actually got to taste a few superb kosher variations on the Southern theme.

Recently, I came across Simply Southern – With a Dash of Kosher Soul, a cookbook published by the Margolin Hebrew Academy/Feinstone Yeshiva of the South of Memphis, TN. I couldn’t wait to try out some of the book’s delicacies, I wasn’t disappointed! The recipes are a easy to make, short-cutting more complex directions with readily available ingredients that make preparation a snap. This ain’t no diet cookbook, so if you’ve been watching your waist after yom tov feasting save this for the times when you want to cook quick tasty dishes with that special touch of true Americana.  The recipes are clear, the assortment fun, pretty to look at and absolutely delicious.

For the last week we made quite a few of them and each proved delectable. The recipes are divided into ten sections running from

  • Appetizers and Starters
  • Soups and Sandwiches
  • Salads
  • Brunch & Dairy
  • Pasta, grains & Rice
  • Meats
  • Poultry
  • Fish
  • Vegetables & Side Dishes
  • Desserts

As you can see, it covers the gamut of the most common cooking types. It is hard to chose just one recipe to share, in fact it’s hard to chose, two, three or even four favorites from those we tried. But here are two very Southern selections:

Real Fried Chicken

True Southerners make enough for leftovers. Nothing beats cold fried chicken for lunch the day after. Do not skip the salt! salt is an especially important ingredient to the authentic taste of this signature dish of Dixie!

MARINADE

1 quart water
2 tablespoons salt
2 tablespoons cayenne pepper
2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce

MARINADE

Whisk together water, salt, cayenne, garlic powder, white pepper, soy sauce, and Worcestershire sauce.

CHICKEN

4 cut up chickens
12 cups vegetable oil
Self rising flour
2 eggs, beaten
2 tablespoons water
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon white pepper

CHICKEN

Add chicken pieces to marinade. Toss to coat. Cover and refrigerate for 24 hours.

Heat oil in a deep fryer to 360-375 degrees. Drain marinade from chicken on paper towels and pat dry. Sprinkle chicken on both sides with self-rising flour. Blend eggs and water. Combine all-purpose flour, salt, garlic powder, cayenne and white pepper. Dip chicken in egg wash. Dredge in flour mixture. Place chicken on a large baking sheet. Let sand for 10 minutes. Fry chicken in hot oil turning a few times for 20-25 minutes or until golden browned. Drain on a rack over paper towels.

YIELD: 6 – 8 SERVINGS

For dessert I loved the Chess Pie, I also liked the humor in the intro to this dish.

Chocolate Chess Pie

Chess pie is one of the South’s great contributions to the culinary arts. One folk story asserts that it was originally called “just pie,” which was drawled as “jus’ pie,” eventually rolling off the tongue as “chess pie.” This is always a favorite!

1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
4 tablespoons margarine, melted
2 eggs
10 tablespoons soymilk
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 (9-inch) pie shell, unbaked
1 (8-ounce) container frozen whipped topping, thawed
Chocolate syrup

Preheat oven to 350 degrees. Combine sugar, cocoa, and margarine in a bowl. Add eggs and beat until smooth. Blend in soymilk, vanilla and salt. Pour filling into pie shell. Bake at 350 degrees for 45 minutes until tester comes out clean. Cool top with whipped topping. Pie freezes well. Drizzle chocolate syrup across the top!

YIELDS: 8 SERVINGS

Each section starts out with a few short paragraphs detailing the transition of Southern cooking into Kosher cooking or an occasional anecdote to bring the Memphis community a little closer to wherever you are. Liberally sprinkled with humor and folksy story tellin’  Simply Southern – With a Dash of Kosher Soul is sure to change your view of classic American cooking.

Enjoy it, gentle reader, enjoy it in all its finger lickin’ goodness!

CS

04
Oct
10

Kosher Cooking Demos at De Gustibus



L’CHAIM SERIES

Event title: DAVID KOLOTKIN – The Prime Restaurant Group

Tuesday, October 12, 2010 | 1 – 3:30 PM $95 per class

All food will be strictly kosher

DAVID KOLOTKIN, executive chef of The Prime Grill, imparts his cooking ideas to present a vibrant and informative take on tantalizing New American cuisine for the kosher home chef.

–)oOo(–

Event title: JOAN NATHAN – Cookbook Author

Thursday, November 11, 2010 | 1 – 3:30 PM $95 per class

All food will be strictly kosher

JOAN NATHAN, doyenne of Jewish American cooking, is the recipient of multiple James Beard Awards, a TV personality, and the author of 10 cookbooks, including Quiches, Kugels and Couscous: My Search for Jewish Cooking in France. Joan brings simple yet refined European flavors to the table, seasoned with a hint of the Mediterranean that is always in sync with the needs of the kosher gourmande.

–)oOo(–

Event title: SETH WARSHAW & SHLOMO BLASHKA – etc steakhouse

Monday, November 29, 2010 | 5:30 – 8:00 PM $95 per class

All food will be strictly kosher

SETH WARSHAW, executive chef of etc steakhouse in Teaneck, New Jersey, demonstrates an elegant kosher menu focused on the highest quality meats and satisfying seasonal ingredients.  SHLOMO BLASHKA, of Royal Wine Corporation, will pair the delectable dishes with an array of world-class kosher wines that are sure to please the most discerning palate.

–)oOo(–

Location

Venue : De Gustibus Cooking School
Homepage: http://www.degustibusnyc.com
Street: 151 West 34th Street, 8th Floor
ZIP:
10001
City: New York

Location description:

The cooking school is located on the 8th floor of Macy’s Herald Square on the 7th Avenue side of the building. You can enter the store at 151 West 34th Street and take the passenger elevators to the 8th floor and we are located between the coat / bathing suit department and human resources in the employee section of the store.

Please Click below to Register for this event:
REGISTER HERE

03
Oct
10

Etrog Recipes


Photo by: The Kosher Foodies

You spent a lot of money for a nice looking etrog, used it for all of eight days and Sukkos is over. Now what do you do with it? Many readers asked us for etrog recipes, after scouring the web we found this one at Torah Women.org:

Etrog Jam

*Please keep in mind that etrog are sometimes raised commercially not as food and may be saturated during growth with pesticides. Please ensure that your etrog is safe for consumption.

Ingredients

  • 1 etrog (citron)
  • 6 cups water
  • 3/4 cup sugar

After the Hebrew holiday Succoth, families everywhere will have an extra etrog which can make a delicious jam. Here’s Green Prophet’s recipe to make your own:

Slice and remove as many seeds as possible. Try slicing the long way into eighths to get seeds out as efficiently as possible. There are a LOT of seeds in an etrog so allow at least 1 hr for this step.

Chop fruit into very small pieces, including the peel, consider for this step using the food processor.

Cover fruit with water and refrigerate for at least 12 hours. Next, bring everything to a boil, and simmer uncovered for 20 minutes. Drain fruit.

Cover fruit with water and simmer again for 20 minutes, then refrigerate everything for at least 12 hours. Drain. Cover fruit with water and simmer uncovered again for 20 minutes. Drain fruit.

(These steps are important since if you skip them the finished product will be bitter!)

Cover fruit with water and add most of the sugar. Bring to a boil and simmer uncovered for 1 hour. Be careful here, if you leave it for a minute it can burn on the bottom. If it does burn, do not stir up the burned parts into the jam. Dump the stuff into a clean bowl, wash out your pot, put the jelly back in and continue.

Taste to see if you need to add more sugar. Continue simmering for ½ hour or more. The temperature should be 220º–222º, the water should be syrupy and the fruit should be clear-ish.

It should cool and congeal, if it is still runny some people add ¼ – ½ cup of orange marmalade per quart to add “pectin” and cook 15-20 minutes more. Personally, I think that however it comes out is nice.

And at Chabad.org we found this recipe that is sure to become a favorite:

Etrog Schnapps

Ingredients:

  • Up to 3 Etrogs (citrus)
  • 3 cups Vodka
  • 1.5 cups superfine sugar

Rinse the Etrogs well, and peel the thick yellow skin. Place the peels in a 4-cup container, and add 2 cups of vodka. Store for a minimum of 48 hours in a cool, dark place. Remove the peels from the vodka. Add all the sugar and stir until the liquid is clear. Add the remaining cup of vodka and stir until the mixture is clear. Seal the top and keep it in a cool place for about 6 weeks.

The schnapps will have a distinctive citrus aroma, and a delicate and sweet flavor. A wonderful addition to any occasion.

Enjoy, gentle reader, enjoy!

SYR




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