Archive for the 'dairy recipes' Category


It Isn’t Just for Kids Anymore

As a kid I used to love macaroni & cheese, my kids loved/love it, so do my grandkids AND… I still like it! Looking at one my favorite Chef’s blog (Chef Laura Frankel), Laura’s Kosher Kitchen, I came across her adult version of a lifelong favorite:

Macaroni and Cheese

Let me have it, let me have it! (Photo by: Elle239 on

Macaroni and Cheese Casserole

Serves 6 generously


  • 1 pound macaroni or favorite pasta shape
  • 3 tablespoon butter
  • 3 tablespoons flour
  • 1 shallot, minced finely
  • 2 cloves garlic minced finely
  • 2 cups of milk (I use whole milk for this)
  • 2 teaspoons hot sauce
  • 2 cups sharp cheddar cheese-grated (I use White Sharp Cheddar)
  • 1 cup Emmentaler or Swiss cheese-grated
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup of sour cream
  • ½ cup bread crumbs-Panko* is perfect for this
  • 2 tablespoons melted butter
  • Salt and pepper to taste


  1. Pre-heat oven to 350. Bring a large saucepan with water to boil. Cook the pasta until al dente (about 10 minutes depending upon size of pasta). Drain and set aside.
  2. Place a large sauté over medium low heat. Melt 3 tablespoons of butter. Add chopped shallot and garlic and sweat the vegetables until they are very soft (about 2 minutes). Add flour and stir together. Cook the mixture for several minutes to remove the raw flour flavor.
  3. In a separate pan heat the milk until simmering. Add all at once to flour mixture. Whisk to prevent lumps. Add the hot sauce and cook until thickened (about 3-5 minutes). Remove from heat. Add grated cheese and stir until melted and incorporated.
  4. Stir sour cream with cooked pasta. Add cheese mixture and stir to combine. Place in a lightly greased casserole.
  5. Stir bread crumbs with melted butter and sprinkle on top of casserole. Bake at 350 until bubbly and golden (about 30 minutes).

As Chef Laura explains in her intro to this dish:

Use the best quality cheese you can find-do not skimp and by all means, have some fun with it and try your favorite cheeses. I have made this dish with a sprinkling of Blue cheese for an adult version. I also have substituted whole wheat pasta instead of the traditional semolina pasta and no one complained. Attention all comfort food cravers-Skip the box and go for the good stuff-we are after all adults even if we need a bit of comfort now and then.

After a hard, tiring day at work, on any cold day, I find that macaroni and cheese just warms one up as it recharges the batteries…




Dulce de Leche

I grew up in Uruguay where Dulce de Leche is even more popular (and deservedly so!!!) than peanut butter was ever a favorite here in the US. A cousin sends me this delight, directly from Argentina, every few months and I look forward to it just as a junkie longs for his fix.

Looking through David Leibowitz‘s blog, I came across this mouth-watering recipe which uses Dulce de Leche and I can’t wait to try it!

Chocolate-Dulce de Leche Flan

Adapted from My Sweet Mexico (Ten Speed) by Fany Gerson

Serves 8 to 10

3/4 cup (210g) dulce de leche

For the cake layer:

3/4 cup (150g) sugar

3/4 cup (110g) flour

1/3 cup (35g) unsweetened cocoa powder, preferably Dutch-process

1/2 teaspoon baking soda

1/4 teaspoon baking powder

pinch of salt

1/2 cup (125ml) buttermilk or plain whole milk yogurt

3 tablespoons vegetable oil

1 egg, at room temperature

1/2 teaspoon vanilla extract

For the flan layer:

1 can (12 ounces, 340g) evaporated milk

1 can (14 ounces, 395g) sweetened condensed milk

4 eggs, at room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1. Preheat the oven to 375ºF (190ºC.) Lightly brush or spray an 8-inch (20cm) porcelain mold or cake pan (not a springform pan) with oil.

2. Smear the dulce de leche around the bottom and up the sides of the pan. Place the mold or cake pan in a larger roasting pan, which you’ll use as a double boiler for baking.

3. To make the cake layer, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.

4. In a small bowl, whisk together the buttermilk or yogurt, vegetable oil, 1 egg, and vanilla.

5. Use a spatula to stir the wet ingredients into the larger bowl of dry ingredients, mixing just until combined. Scrape the batter in the mold, over the dulce de leche.

6. Make the flan layer by blending together the evaporated and condensed milks, the 4 eggs, the vanilla, and salt, until smooth.

7. Over the back of a large spoon (like a big mixing spoon), pour the flan mixture over the cake layer, using the spoon to diffuse the custard as you pour.

8. Cover the mold or cake pan loosely with foil, fill the roasting pan with very hot water, so it reaches halfway up the side of the mold, and bake for 50 minutes, or until a knife inserted into the center comes out relatively clean.

(Note: I found the flan took considerably longer to bake than 50 minutes; mine took practically an 1 1/2 hours. So being checking it at 50 minutes, but note that it may take longer.)

9. Once done, remove from the oven and carefully lift the custard out of the water bath wearing oven mitts, then let the flan cool to room temperature. Then refrigerate the flan until ready to serve.

To serve: Run a knife around the perimeter of the flan, then set a cake or dinner plate overturned on top of the mold or cake pan. Holding both the mold and the plate, flip the two simultaneously and shake gently, until you hear the flan release. Remove the mold. And remaining dulce de leche can be smeared back over the flan.

Storage: The flan can be kept for up to three days in the refrigerator.

Well gentle reader, I know what I’m preparing tonight! I better go shopping, right now, for some missing ingredients…



Shavuos Recipes – Part 1

Being a foodie, I’m always scouring the net or pestering friendly Chefs for new interesting creations. Here are two superb Shavuot recipes. The incomparable Lévana will always find a way to do it different, to make it easier and keep it delicious!

Ricotta Almond Pie

Anyone looking for a nice departure from the traditional all-American Cheesecake? This is for you! light and ethereal, with a wonderful almond crust and scented with lemon peel. I just made it for a fundraiser demo and watched it disappear with great pleasure!

Almond crust ingredients:
1/2 cup
1/4 cup
brown sugar
2 cups
flour (any flour, including Gluten-free)
1 tablespoon
1/3 cup
cold unsalted butter, cut in pieces
tablespoon very cold water, or a little more if needed.

Filling ingredients:
3 cups
1 cup
2 tablespoons
brandy or rum
2 tablespoons
lemon zest

Preheat oven to 350 degrees.

Make the crust: finely grind the almonds with the sugar. Add the salt, flour, vanilla and butter and pulse just until the mixture resembles coarse meal. Add the water and mix just until the dough comes together. Working quickly, spread into an 11inch springform pie plate, coming up the sides.

Whisk all the filling ingredients together. Pour into the pie crust. Bake about 40 minutes, or until set.

For a long time I wanted a great kosher recipe for French Onion Soup Recipe… I finally found it:

Every single ingredient in this wonderful soup is in on the secret of its success: All the members of the onion family are present; fresh thyme; The mixture of dark miso and dry red wine do wonders to imitate the beef broth that is the trademark of onion soup but that is off-limits to Kosher and Vegetarian Cooking; The cheeses must be freshly grated.

1/3 cup
extra virgin olive oil
large onions, sliced very thin (food processor)
large shallots, sliced very thin (food processor)
large leeks, white parts only, sliced very thin (processor)
large cloves garlic, minced (food processor)
3 tablespoons
2 cups
dry red wine (liquor stores)
1/2 cup
dark miso paste (health food stores)
6 sprigs
thyme, leaves only (or with their stems, but remember to fish it out)
2 1/2 quarts
(10 cups) water
Good pinch nutmeg
Salt and freshly grated ground pepper (very little salt if at all)
1 cup
grated Swiss cheese
1 cup
smoked cheese, cut in small chunks
1 cup
grated parmesan
A dozen slices baguette, cut on bias, toasted. (375 degrees oven, for about 20 minutes, until light brown)

Heat the oil in a heavy pot, and in it fry the onions, shallots, leeks and garlic on a medium flame, about 30 minutes, until dark. Add the sugar and cook two more minutes until caramelized. Add wine, miso, thyme, water and bring to a boil. Reduce to medium and cook covered another 30 minutes.  Stir in the ground pepper and nutmeg. Pour the mixture into individual oven-proof soup crocks. Float a slice of toasted baguette in the center of each bowl, and a handful of the mixed grated cheeses, and run under the broiler for just a few seconds. If you don’t own the crocks, no problem, just stir in the cheeses at the end and cooking, right in the pot, and top each serving with a slice of toast. It won’t look as dramatic, but it will be every bit as delicious!

Enjoy these folk, I know I will.


related posts

shavuos recipes – part 2 

shavuos recipes 


shavuos recipes – part 2

For prize winning cheese cake recipes: and the winner is…

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