Red Cooked Chicken with Chestnuts April 29, 2017 - This dish caught my eye early on in the spring season. Yet again Phoenix Claws and Jade Trees offered another unique flavor combination that I couldn’t pass up. With having been using chestnuts through the holiday season I became fascinated on how to use these both in sweet and savory applications. So when I encountered … Continue reading Red Cooked Chicken with Chestnuts
How to Have Home Cooked Meals When My Husband is Out of Town for Work… April 29, 2017 - It’s not often anymore that my husband has to travel for work but when he does I still want to have enjoyable meals. This is hard enough when feeding only two people but gets even harder when trying to feed just myself. What I need are meals that are fully cooked (cause I don’t want … Continue reading How to Have Home Cooked Meals When My Husband is Out of Town for Work…
Lunch, a Delightful Balance Between Jewish and Chinese Flavors in Schnitzel Bao! April 28, 2017 - When looking for a lunch for this week I was drawn to another Molly Yeh recipe. It was for Schnitzel Bao with Sriracha Mayo and Sesame Pickles. In her recipe she shaped her bao into something that resembled more of a taco but being short on time and not having much luck with the shaping … Continue reading Lunch, a Delightful Balance Between Jewish and Chinese Flavors in Schnitzel Bao!
Tart, Sweet, and a Little Unexpected… The Perfect Spring Cake April 26, 2017 - As any follower of my blog knows, we eat a lot of cake here at our house. To keep it interesting I am always looking for a seasonal slant on cake. This means I am always keeping my eyes open for any new and or interesting cakes in all of the food blogs and cookbooks … Continue reading Tart, Sweet, and a Little Unexpected… The Perfect Spring Cake
Not Your Average Matzo Ball Soup… April 25, 2017 - Becoming a good cook is all about the basics. I would say if you’re wanting to work on your cooking skills start with chicken stock. Learning to make a good chicken stock will change so many of your dishes and will give you a depth of flavor that no store bought version can offer. If … Continue reading Not Your Average Matzo Ball Soup…
Flash-Fried Lamb with Leeks and Sichuan Crisp Fried Mushrooms April 24, 2017 - Breaking out the deep-fryer… This weekends Asian inspired dinner showcases some great reasons why everyone should have a deep-fryer in their kitchen arsenal. When most people think of deep-fried foods they think it’s drenched in oil, super fatty, and bad for you. Though there are good reasons for this the concept of cooking submerged in … Continue reading Flash-Fried Lamb with Leeks and Sichuan Crisp Fried Mushrooms
Quick and Easy, Coconut Macaroons April 21, 2017 - A favorite tradition of mine during Passover is coconut macaroons. This are not the fiddly Parisian almond treats but instead this mountain of coconut. The tradition is one that my grandfather started, well, at least to the best of my recollection. When he started attending our family Seder he would always come with a can … Continue reading Quick and Easy, Coconut Macaroons
Chicken Caesar Salad April 20, 2017 - Last week was so busy with Passover I never got to posting about my go-to lunch for the week of Passover. This lunch is quick and easy and the only special equipment you need is a good blender. Word to the wise: If you are going to be spending time around people after eating it … Continue reading Chicken Caesar Salad
Everything But the Kitchen Sink Salad April 18, 2017 - Some might call it a chopped salad. Some might call it a chef salad. This weeks lunch is definitely one of my favorites. When my husband and I started trying to eat healthy this was the first thing I made as a “take to work lunch”. The key for making these ahead and keeping it … Continue reading Everything But the Kitchen Sink Salad
Easter and Passover: How to Celebrate Both Through Food Without Overdoing It. April 17, 2017 - I was raised in a Christian household but we also celebrated some of the big Jewish holidays. We even went through a period of celebrating the sabbath every week. Depending on the time of year it seemed like there was either a heavier emphasis on my Christian upbringing, say like Christmas, or my Jewish heritage, … Continue reading Easter and Passover: How to Celebrate Both Through Food Without Overdoing It.
Busted Braided Bread No More! Troubleshooting a Recipe with Tremendous Success! April 17, 2017 - The idea seemed simple enough. Make a enriched dough add some amazing flavors. Complete the loaf with braiding and baking. What could go wrong? Well how about everything. It started with the best of intensions. I was going to make a special bread for easter. Time kept getting away from me but I was confident … Continue reading Busted Braided Bread No More! Troubleshooting a Recipe with Tremendous Success!
Rustic and Elegant: My Passover Salad April 14, 2017 - When looking for a new Passover salad I quickly discovered a huge gap in cookbooks. Where are all the salads to compliment a dinner. There are tons of recipes for salads that are meant to be a meal but where are the ones meant to be a side salad or the salad corse of a … Continue reading Rustic and Elegant: My Passover Salad
A Delicious Disaster April 13, 2017 - For those of you who don’t think I have kitchen disasters let me just put that misconception to rest. I, like the rest of you, have failures in the kitchen. Ok, so you’re looking at the featured image and thinking “that doesn’t look like a disaster to me”, well hang on because it’s all headed … Continue reading A Delicious Disaster
A Modern Twist on a Timeless Classic: The Seder Plate April 12, 2017 - For over 30 years I have looked at the Seder plate and wondered why we don’t eat everything on it. If it’s about symbolism and reverence what better way to create a lasting memory than with flavor. Our ability to remember something from a smell or taste is truly remarkable. The taste, the smell, the … Continue reading A Modern Twist on a Timeless Classic: The Seder Plate
Seder Plate Amuse Bouche: Beitzah with Karpas April 12, 2017 - On the Seder plate there are two items. The romaine lettuce or “Karpas” and the roasted hard-boiled egg or “Beitzah” of the two typically you only eat the Karpas. This is actually the first thing you eat during the Seder. It is dipped into a bowl of salt water. The salt water dripping off the … Continue reading Seder Plate Amuse Bouche: Beitzah with Karpas
Seder Plate Amuse Bouche: Zeroa April 12, 2017 - On the Seder plate this would be the shank bone. I grew up in one the the families that treated it as something not eaten or handled. However in Jewish culture that was not always the case. The shank bone came from the time of the lamb being offered to the Jewish Temple as the … Continue reading Seder Plate Amuse Bouche: Zeroa
Seder Plate Amuse Bouche: Chazeret with Matzo April 11, 2017 - The horseradish sandwich. This strikes strong memories for anyone in my family and/or anyone who has attended our families Seder. Here’s the idea if you’re not familiar… The leader of the Seder will take a piece of matzo from the three stacked on the table. Then they will break it up in to bite sized … Continue reading Seder Plate Amuse Bouche: Chazeret with Matzo
Ras El Hanout Crusted Leg of Lamb April 11, 2017 - This years Passover meal was not only a huge success but it was also completely overhauled. Recently I read an article by Jeffrey Yoskowitz (co author of The Gefilte Manifesto) titled Don’t Make Passover Too Easy. Not only was this a fantastic read but the overarching sentiment is to embrace the traditions and foods of Passovers … Continue reading Ras El Hanout Crusted Leg of Lamb
Tzibbele Vegetable Kugel with Spice Blends April 11, 2017 - Kugel. What is it? It seems like there’s every flavor of kugel imaginable. There are sweet kugels and there are savory kugels. For all account farfel was introduced about 800 years ago to the mix by the Germans; then eventually eggs were added. From there it continued to grow and evolve. Essentially kugel is an … Continue reading Tzibbele Vegetable Kugel with Spice Blends
To Buy or Not To Buy Matzo, That is the Question… April 10, 2017 - When thinking about todays post I was thinking about all the things I have been prepping for days. Sauces, fillings, stocks, schmaltz are just a few things I have been working on. However, those of us who grew up with the tradition of Passover and/or a full on Seder all have one thing in common, … Continue reading To Buy or Not To Buy Matzo, That is the Question…
Pizza Night Just Got A Makeover! April 8, 2017 - One of the keys to surviving putting a homemade meal on the table every single night is to not have to cook every single night. There are a few ways to do this. One is to make a large meal at the beginning of the week and serve it throughout the week and the other … Continue reading Pizza Night Just Got A Makeover!
Seder Plate Amuse Bouche: Charoset April 6, 2017 - I would think that every Jewish household that does a Seder has their own take on Charoset. The base that most will agree on is a mixture of apples and nuts but it can be so much more than that. Growing up our mixture was apple, nuts, and grape juice. There’s something about this sweet … Continue reading Seder Plate Amuse Bouche: Charoset
Pressure Cooker Lamb Stock April 6, 2017 - When people thinking of stock they will usually just grab a box from the store or throw a cube into some water. This is fine if you’re pinched for time or are still working on building up your skill set but stocks play a critical role in cooking. They are the base flavor to your … Continue reading Pressure Cooker Lamb Stock
Falafel Fattoush: The Perfect Spring Salad April 5, 2017 - Salads are a tricky business. The idea should be… hmm, could be… how about, ought to be… healthy. Yet once you load them up with all the toppings the “healthy” aspect has kinda gone out the window. I should interject here that if you’re not wanting a healthy salad then go for the good stuff! … Continue reading Falafel Fattoush: The Perfect Spring Salad
Shepherd’s Pie: A Complex Recipe That Offers Exquisite Taste and Texture April 4, 2017 - You can not have a spring dinner that features lamb without at some point having shepherd’s pie. So this week dinner was just that but this is no quick 30 minute meal. This is time consuming, this is painstaking patience, this is indulgence. However in my opinion it’s worth every bit of it and who … Continue reading Shepherd’s Pie: A Complex Recipe That Offers Exquisite Taste and Texture
Shulchan Orech: Passover Style April 3, 2017 - One of the things I love about special event dinners is setting the table. I love this so much I have coined the term “tablescaping” primarily because it’s so much more than just setting the table. It’s about height, scale, proportion, theme, and balance of color. So when as Passover was approaching quickly on the … Continue reading Shulchan Orech: Passover Style
Lemon Debutante Cake April 3, 2017 - I am on a journey to learn more cakes, to learn new techniques, and to end up with at least a dozen different cakes that all taste equally amazing but where do you start? For years I had been doing a white cake that included white chocolate in the batter. I enjoy this cake but … Continue reading Lemon Debutante Cake
Miso Lime Chicken Salad March 31, 2017 - A couple years ago I a renewed inspiration in my passion of cooking and baking. With this renewed focus I started purchasing cookbooks in heaps. One of the first books I got was one called Keepers by Kathy Brennan & Caroline Campion. The concept is quite clever it’s recipes are all “keepers” ones that as … Continue reading Miso Lime Chicken Salad
Kurdish Fried Chicken with Black Rice and Kerchief Flatbreads from Kurdistan March 30, 2017 - Dinner this week I again turned to Taste of Persia. It was made of three main components chicken, rice and bread. Sounds simple enough but it wasn’t without it’s challenges. There was some scratching of the head and even a bit of harsh language directed at the recipes but in the end it was another … Continue reading Kurdish Fried Chicken with Black Rice and Kerchief Flatbreads from Kurdistan
Aronofsky Creations 2017 Passover Menu March 29, 2017 - I have been running behind on my post of what I have been cooking this week. Fear not, I will get caught up. I have some fun dishes to write about. What’s been keeping me too busy to post is finalizing my Passover menu. This meal of all the ones I do throughout the year … Continue reading Aronofsky Creations 2017 Passover Menu
Next to NO Waste, Menu Planning and Time Management are Key. March 28, 2017 - If the saying goes “Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime”, then I would posit “give a home cook all the ingredients in a box to make a single meal and you feed him for the night; teach … Continue reading Next to NO Waste, Menu Planning and Time Management are Key.
The Secret of Blueberry Muffins is All in The Topping March 27, 2017 - Blueberry muffins are a sensory memory for me that go quite aways back. When I was a kid and we would go visit my maternal grandparents.The first morning we were there my grandmother always made a batch of blueberry muffins. It was something right out of a Norman Rockwell painting to wake up to the … Continue reading The Secret of Blueberry Muffins is All in The Topping
My Tips for Eliminating Food Waste. March 24, 2017 - So this morning I woke to a post on thekitchn.com titled “This is how much you should really be spending on food and groceries”. Then in my Facebook feed there was “4 reasons why Martha & Marley Spoon is America’s best meal kit”. These both play into a growing trend I am seeing on social … Continue reading My Tips for Eliminating Food Waste.
Moroccan Lamb Burgers with Quinoa Tabbouleh March 23, 2017 - I discovered this recipe in Williams Sonoma’s cookbook Two in the Kitchen. In it they have a whole section on “Supper for Two”. This is an invaluable section of any cookbook. Being that it’s just my husband and myself I am always grateful for recipes that are tailored for two but these recipes are also … Continue reading Moroccan Lamb Burgers with Quinoa Tabbouleh
Roasted Chicken with Barley and Vegetables March 22, 2017 - If you have read my blog you know I am a huge fan of The Gefilte Manifesto. Not many cookbooks can have hit after hit. I am usually happy with a cookbook if I get 3-4 successful recipes. With this book though I have yet to have a miss. I am up to eight amazing … Continue reading Roasted Chicken with Barley and Vegetables
Braised Lamb with Jujubes… No, Not the Candy… March 21, 2017 - Anyone who wants to know why I cook so many regions just needs to look in my pantry and in my spice drawer. Being able to go from Ashkenazi to Persian, then Chinese, to German, and on and on keeps the meals as well as the preparation interesting and exciting. So when I came across … Continue reading Braised Lamb with Jujubes… No, Not the Candy…
Tips and a New(ish) Recipe For a Better Waffle March 20, 2017 - Getting from point A to point B is never a straight line. There’s a journey. Being able to look back on that journey and see all the turning points can be fun and interesting to see how small things lead to big changes. This waffle recipe was one of those things.
Double Checking What You Bought, Menu Planning (Part 4) March 19, 2017 - Just over a month ago I wrote a post about putting away your groceries. As part of my new shopping strategy I am trying to take more control over my food budget by buying all the meat I need for the months meals all at once. Yesterday I made my monthly trek to St. Paul … Continue reading Double Checking What You Bought, Menu Planning (Part 4)
Rosewater & Pistachio Vanilla Cake March 17, 2017 - Yesterday I wrote a post about my struggle to produce my latest cake. The goal was a harmonious blend of rose, pistachio, strawberry and vanilla. After struggling with my cake batter and then again with my buttercream I was feeling defeated. Then, last night I just into it for the first time and boy was … Continue reading Rosewater & Pistachio Vanilla Cake
Successes and Failures, But In The End There Was Cake… March 16, 2017 - One of the things I love to do in the kitchen is revision a recipe, adjusting the flavors, or presenting the final dish in a new and exciting way. So when we were wrapping up with the Chocolate Cake with Raspberry Icing I started giving thought as to how I wanted to approach the next … Continue reading Successes and Failures, But In The End There Was Cake…
This Weeks Lunch? Chicken Tacos with Kale and Salsa Verde! March 15, 2017 - Last week for much we I made Lamb Barbacoa. The dish was complex and delicious so this week I opted for a different direction. Chicken Tacos. These were simple and took minimal work but what they lacked for in complexity in technique in making them they made up for in taste.
Hands Down the Best Mac ‘n’ Cheese I Have Ever Had… March 15, 2017 - It seems like everyone has some twist on homemade mac and cheese. It wasn’t until I stumbled across this recipe in Heston Blumenthal at Home that I knew I was going to have to try my hand at making one. What got me was the name. Cauliflower Mac ‘n’ Cheese. This did NOT sound good … Continue reading Hands Down the Best Mac ‘n’ Cheese I Have Ever Had…
A Middle Eastern Culinary Adventure March 14, 2017 - About a month ago, knowing that spring was coming, I started giving thought to the meats I would be working with, being lamb and chicken. Chicken was going to be easy enough to come up with ample recipes but I knew lamb would be more of a challenge, not because it’s not versatile but because … Continue reading A Middle Eastern Culinary Adventure
Hazelnut Chocolate Chip Cookies March 13, 2017 - I love cookies. Well, I should be fair. I love a nice soft chewy chocolate chip cookie. It’s actually to blame for me getting into cooking. Sure watching my mom meticulously decorate cakes and then later trying it myself satisfied the artist in me, but cookies were the “gateway drug” into the world of cooking. … Continue reading Hazelnut Chocolate Chip Cookies
Cumin Beef with Sweet & Sour Zucchini March 9, 2017 - When trying to figure out a realistic menu plan I was constantly stumped with the weekends. Saturday’s we spend the day shopping for the coming week and are gone a good chunk of the day. Then Sunday’s were doing most of the food prep for the coming weeks lunches and dinners. So cooking even more … Continue reading Cumin Beef with Sweet & Sour Zucchini
Lamb Like You’ve Never Had It Before March 8, 2017 - Growing up with Jewish traditions, the Passover Seder was like our Thanksgiving. It was always a big to-do and the meal was always the same. Lamb. Lamb roasted over hot coals through the entire seder so you had this waft of amazing meat cooking, charring, and smoking making you eager for dinner. Lamb was always … Continue reading Lamb Like You’ve Never Had It Before
Kamut Oatmeal with Rose Mallow & Strawberry March 7, 2017 - In my husbands efforts for a healthier living and digestion started looking to whole grains for breakfast. Since breakfast wasn’t something I normally ate he just made it “functional food” meaning he would cook a big pot of grains with some nuts and dried fruit along with some chia and flax meal. He would package … Continue reading Kamut Oatmeal with Rose Mallow & Strawberry
The One Pot Dinner You Have To Try. March 7, 2017 - Chicken, prunes, and carrots doesn’t sound particularly interesting or appetizing but let me stop you right there. This is maybe one of the best dishes I have ever had. What is amazing is that it’s super simple but there’s a trick to this being stunning. Trick number one, the best ingredients you can source. Trick … Continue reading The One Pot Dinner You Have To Try.
Stuffed Flank Steak with Bell Peppers and Spring Onions March 3, 2017 - What’s for dinner in the final week of beef? How about one last roulade. Yeah, I know I have been kinda stuck on roulades but they are a fun way to dress up an ordinary piece of meat. For this dinner it all starts with a flank steak that’s been marinaded. Next, you make a mixture … Continue reading Stuffed Flank Steak with Bell Peppers and Spring Onions
Pastrami on Rye! March 2, 2017 - You can almost hear it being shouted in a Jewish deli. You can make this as a traditional sandwich or an open faced sandwich but it’s as simple as a thick slice of rye bread some spicy mustard and then layer after layer of pastrami. I mean really, does it get any better? When I … Continue reading Pastrami on Rye!
Bread. Crusty. Chewy. Slightly Sour. Bringing Rye Back to the MainStream. March 1, 2017 - Bread. It’s all bad carbs. Don’t eat it! We hear this all the time. I turn 40 this year and was just in seeing my doctor today for a routine check up. Of corse I get the lecture again about cutting out or at least down the amount of carbs I eat. So I asked … Continue reading Bread. Crusty. Chewy. Slightly Sour. Bringing Rye Back to the MainStream.
Home-cured Pastrami March 1, 2017 - Maybe my all time favorite meat is pastrami. There’s something about the flavor of the beef, the strong seasoned crust, and the smokiness. What I find interesting is that it’s not well known to most, nor is it the superstar in sandwich meat category that I think it should be but I think I am … Continue reading Home-cured Pastrami
English Muffins, It’s All About Technique. February 28, 2017 - English muffins, this breakfast bun dates back to the turn of the 20th century and was brought over to the US by a immigrant from the UK. Over the years it has evolved to what we buy in the stores today but if you’re feeling empowered, willing to get a little messy, and can put … Continue reading English Muffins, It’s All About Technique.
Chocolate Cake, Raspberry Icing, Does It Get Any Better Than That? February 27, 2017 - “I eat cake every single morning. I go into the bakery, I pour a cup of coffee, and I have a piece of cake… and I don’t ever want to wake up any other way.” – Chef Owner Meg Ray or Miette Bakery in San Francisco.
Crab Cakes… Brunch, Lunch, or Appetizer… They Don’t Disappoint! February 26, 2017 - I love a good crab cake. The problem is in finding one. Most often crab cakes come out dry, dense, and or disappointing. It seems like all too often they end up resembling something more like a hockey puck of over processed ingredients rather than the treat they really are. For me the perfect crab … Continue reading Crab Cakes… Brunch, Lunch, or Appetizer… They Don’t Disappoint!
Why Rye? Depth of Flavor! February 24, 2017 - Rye Bread. Is there anything more Jewish? OK, maybe Matzo Ball Soup, but rye bread is right up there with it. At the turn of the 20th century Jews were immigrating to America in large numbers. They were looking for a fresh start and many found that in the boom of the delicatessen. With them … Continue reading Why Rye? Depth of Flavor!
The Spice Companion: A Guide to the World of Spices February 22, 2017 - Spices. What was the first thing that came to mind? Was it heat? Zing? A jolt? Was it curry or other middle eastern dishes doused in heavy colorful sauces? Maybe it was as simple as the word spicy. Maybe your mind went to chili and South American and Mexican dishes. Don’t feel bad this is … Continue reading The Spice Companion: A Guide to the World of Spices
French Toast February 21, 2017 - You may have seen my post about homemade challah this morning. In it I mentioned making fresh toast out of it. If you’re interested in how I do that this is my recipe slightly altered from Alton Brown.
Kamut & Millet Challah February 21, 2017 - Growing up in a Jewish household was interesting. Although my dad was not a practicing Jew at the time the traditions and foods were always part of our life for as long as I can remember. Maybe the most memorable was challah. This braided egg bread is packed full of flavor.
Homemade Cracker Jacks?! February 20, 2017 - So over the weekend I happened to stumble across a recipe on Food52.com for homemade cracker jacks. This to me is about as American as apple pie and hot dogs. Whether you grew up with actual cracker jacks, knock offs or things like Fiddle Faddle this treat is easy to make and just as delicious.
Reinventing a Recipe. An Update to Surf and Turf. February 17, 2017 - A couple years ago I came across a recipe in Cuisine at Home for Stuffed Filet Mignon Oscar with Crabmeat Filling. I made this recipe as my alternative Thanksgiving. I had been looking for something that would be “special” enough to take the place of the classic dinner. The meal was fantastic but was too … Continue reading Reinventing a Recipe. An Update to Surf and Turf.
The Gordita Reinvisioned February 16, 2017 - When my husband and I decided to get in shape and start eating better we looked at what foods we love and if there were options to make them healthier at home. Well, spoiler alert, almost anything you make at home will be healthier than if you order out. One of the things we loved … Continue reading The Gordita Reinvisioned
Final Batch of Winter Oatmeal, What’s Next? February 15, 2017 - Starting last fall I began crafting season breakfasts, more specifically oatmeals. In fall there was a Quinoa Oatmeal with Persimmons and Pears and in winter there was Teff Oatmeal with Chocolate, Chestnuts, and Winter Fruits. With winter wrapping up this month (for seasonal cooking I use a 4 quarter calendar rather than the “official” start … Continue reading Final Batch of Winter Oatmeal, What’s Next?
Slow-Cooked or Stir-Fried, This Meal was a Perfect Weekend Treat February 15, 2017 - Have you ever heard of tofu “bamboo”? How about dried shrimp? I hadn’t either. This is one of the many aspects I love about cooking asian dishes. I put together my grocery list from the recipes I selected and then head off the the Asian Food Store. There I wonder through the isles looking at … Continue reading Slow-Cooked or Stir-Fried, This Meal was a Perfect Weekend Treat
Cranberry Nut Muffins February 14, 2017 - Muffins are difficult to make exciting. Even more so they are difficult to make new and interesting but One thing I have learned in the kitchen is that mistakes can yield amazing results and this muffin is the prefect proof of concept.
Beef and Turnip Stew with Red Russian Kale February 14, 2017 - I first made this beef stew last year. This simple and delicious stew is very forgiving and flexible. The original recipe came form Williams Sonoma Soup of the Day cookbook. It was featured as their October 14th recipe. I say this recipe is forgiving because it specifically calls for “1 bunch of turnips with their … Continue reading Beef and Turnip Stew with Red Russian Kale
A Better Blondie February 13, 2017 - The Blondie. No, I am not talking about the band or the barbie I am talking about the perfect baked treat. Blondies are the prefect blend between a Chocolate Chip Cookie and the Brownie. This sweet chewy treat is one I have been doing for years. Every time I make them it’s a bit of … Continue reading A Better Blondie
Quick Asian Stir-Fry, The Prefect Weekend Dinner February 10, 2017 - When it comes to quick and easy there’s nothing quite like a great stir-fry. I first featured this meal in my post about weekend dinners and meal planning. The key to a great stir-fry is flavor and for that you need a solid understanding of Asian cooking or great recipes and cookbooks.
The Classic Reuben February 9, 2017 - When most people think of corned beef they may immediately think of “corned beef and cabbage” that is often though of as the epitome of an Irish St. Patricks day. Here’s a fun fact, corned beef and cabbage is not a tradition in Ireland it’s an Irish-American tradition. However the story of corned beef has … Continue reading The Classic Reuben
Home-cured Corned Beef?! February 8, 2017 - We often think sandwich meats need to be store bought from a deli or meat counter. These giant hunks of meat dry or wet cured, tightly wrapped meats, sitting in behind the glass case seems like something that isn’t meant for the home cook to even try to take on. Heck, corned beef for that … Continue reading Home-cured Corned Beef?!
Creativity. Culinary or Otherwise. The Secret to Menu Planning (Part 2) February 8, 2017 - If the saying goes “necessity is the mother of all invention” then I would argue that “limitations are the mother of all creativity”. In this day and age choices are virtually unlimited. Whatever you want, whenever you want it, you can get it or have it. We like to think this is a good thing … Continue reading Creativity. Culinary or Otherwise. The Secret to Menu Planning (Part 2)
Mayonnaise, Pure and Simple February 7, 2017 - When I started looking at food seriously and wanted to see how I could impact our diet the first thing I decided was to cut back, if not out all together, commercially prepared foods. Chemicals and preservatives have corrupted our food and it’s time as home cooks we take back that power and it starts … Continue reading Mayonnaise, Pure and Simple
Black Forest Cake February 7, 2017 - In my journey to expand my cooking skills and knowledge I had decided I wanted to learn how to make many of the classic and not so classic cakes. I wanted a full repertoire so I wasn’t always relying on the couple cakes I knew were great. Then as I began thinking about seasonal cooking … Continue reading Black Forest Cake
Weekend Dinners, The Secret to Menu Planning (Part 1) February 6, 2017 - To the outsider it may look like I cook A LOT and I guess I do but what most. Don’t know is I don’t cook every night. Nor do I cook much on the weekends but what I do do is have a game plan to make sure there is great food for every meal. … Continue reading Weekend Dinners, The Secret to Menu Planning (Part 1)
Cheeseburger…Tacos? Say, Wha! February 1, 2017 - Yes, a cheeseburger taco. If you have been following my posts you will have seen I have been working through a cookbook called Tacos: Recipes and Provocations and since winter is all about beef what better recipe to whip up than one for these gooey tasty tacos.
Simplicity At It’s Finest January 30, 2017 - Popcorn. Do you know how to make it at home? Can you make it without burning it? Are you only doing microwave popcorn? I grew up with a popcorn popper. It was a “small appliance” that had a shoot so as the popcorn popped it went into the bowl you set in front of it. … Continue reading Simplicity At It’s Finest
Pastrami Tacos January 19, 2017 - Pastrami tacos. Is this even a thing? What does that even mean? Wait, isn’t pastrami more Jewish deli and less Mexican street food? Though I understand these thoughts, as I had them myself when I first saw this recipe, it actually excited me. Here’s a cookbook that is not afraid to explore, evolve, and expand … Continue reading Pastrami Tacos
Buttermilk Cornbread Muffins January 18, 2017 - A great chili con carne needs a great cornbread and Heston Blumenthal at Home delivers yet again. Often when we think of cornbread we think of dry crumbly breads that are cooked in cast iron pans, sometimes cooked in glass baking dishes, but however they are baked they often stick to the pan. Getting the … Continue reading Buttermilk Cornbread Muffins
Homemade Flour Tortillas January 18, 2017 - Learning to make common things you buy at the grocery store at home is both rewarding and demystifying. The other effect is that you can often make something that tastes so much better. Items sitting on shelves in the grocery store have to be able to sit there for a long time. This means they … Continue reading Homemade Flour Tortillas
Thick Meaty Chili. Winter Perfection. January 17, 2017 - Chili, cornbread, and snow outside. One of the many reasons when I was thinking about seasonality, that I chose to put beef in winter, was expressly for chili. There’s just something about eating a thick hearty stew when there’s snow and negative temperatures outside that just seems so right. However, if you have snow or … Continue reading Thick Meaty Chili. Winter Perfection.
My Big Beef with Stock January 16, 2017 - Making stocks and broths is not hard. This is something every home cook should learn how to do. Being able to control your flavor profile by choosing the right stock or broth and what they are flavored with will make a huge difference compared to using store bought liquids or dry cubes and powders. The … Continue reading My Big Beef with Stock
Chestnut Layer Cake with Lingonberries January 13, 2017 - Chestnuts. To even call this a nut seems like setting yourself up to be disillusioned. However, for all intents and purposes it is a nut. Learning how to work with it takes someone very knowledgeable of the flavor and texture, not to mention all the forms it’s available in. Due to the fact that we … Continue reading Chestnut Layer Cake with Lingonberries
Kugel or is it Kigel, maybe Kugelis? January 11, 2017 - What makes a kugel, kugel? Depending on where your ancestors come from it could be a variety of different answers but for the sake of this post and how I was raised, it was always called kugel and it was always a baked casserole or sorts.
Beef, It’s What’s For…Well, Every Meal… January 10, 2017 - Beef constantly gets a bad rap. Don’t eat too much red meat. Although this can be true for some the truth is that red meat is not the villain we want to make it out to be. It’s how it’s prepared, how it’s served, and how much we eat in a sitting that is the … Continue reading Beef, It’s What’s For…Well, Every Meal…
Street Tacos in Your Kitchen? January 10, 2017 - The secret to get ethnic foods isn’t where it’s made. It’s not where it’s served. It isn’t even necessarily who makes it. Well, Ok, who makes it matters but it’s not to say you can’t make it too… The real secret is guidance, technique, tools, and the combination of flavor. However the biggest secret is … Continue reading Street Tacos in Your Kitchen?
My First Brisket… January 10, 2017 - Growing up with Jewish traditions, foods, and culture you would think I have had many briskets but for whatever the reason it just never happened. Making my first brisket was a learning experience and in some ways I feel like it’s almost as big of a right-of-Jewish-passage as a Bar Mitzvah!
A Feast of Leftovers… January 3, 2017 - Just a few more days until the holiday season is officially over but the food is winding down. Looking back over this holiday season there is one thing I wanted to talk about that that is the issue of leftovers. Somewhere along the way we all decided that “leftovers” is a bad word. Why is … Continue reading A Feast of Leftovers…
Sunchoke & Chestnut Soup with Crème Fraîche and Pumpkin Seed Oil January 2, 2017 - Starting off my Christmas Dinner was a new soup. What caught my attention is how this recipe embodies the ideals of seasonal cooking. As I get more into winter cooking I am working more and more with roots, things that are dried or dehydrated, nut or beans, and all the things that are preserved in … Continue reading Sunchoke & Chestnut Soup with Crème Fraîche and Pumpkin Seed Oil
Gingerbread Eggnog Whoopee Pies December 31, 2016 - When compiling my holiday recipes to plan what I would be cooking this year I came across a recipe in the December 2010 edition of Cuisine at Home magazine for whoopee pies. The recipes were to teach you the basics of both the whoopee pie and the filling and then it encourages you to experiment. … Continue reading Gingerbread Eggnog Whoopee Pies
Failure or Opportunity? December 30, 2016 - I am sure it’s true in all aspects of life but I find I think about this the most in the kitchen. When trying something and it goes horribly wrong is it failure? Or is it an opportunity to learn, grow, and succeed not because someone gave you the answer but because you worked through … Continue reading Failure or Opportunity?
Gingerbread-Brandy Trifle December 29, 2016 - When setting out to pull together my Christmas menu I started thinking about dessert and when thinking of classic victorian Christmas meals the only dessert that seems fitting is trifle! First confession. I have never made one before. First realization: Now that I have this is how all cake should be made! Forget the meticulous … Continue reading Gingerbread-Brandy Trifle
The Christmas Goose December 28, 2016 - Most Americans will have Turkey, Ham, or Beef this Christmas but it wasn’t that long ago that goose reigned supreme. Goose has a long history for being the traditional winter feast. Whether you were celebrating Christmas, Winter Solstice, or Chanukah goose was the meat of choice. In Europe geese have even had many points where … Continue reading The Christmas Goose
Russian Cherry Walnut Latkes December 27, 2016 - Over the years my mom put all sorts of things along side the blintz. I know some years there was broccoli and some years my dad made latkes. Funny, I can’t remember what else was tired but nothing ever seemed to stick. Trying to come up with sides to a cheese blintz is a challenging … Continue reading Russian Cherry Walnut Latkes
Blintzes! I Guess That Means It’s Chanukah! December 27, 2016 - Memory association with food. We all have it. When I sat down to write this post I started really thinking about this topic. Growing up I know we had a Thanksgiving meal but I don’t remember it at all. I know we went to church potlucks but I have no memory of what my mom’s … Continue reading Blintzes! I Guess That Means It’s Chanukah!
A Stuffing I Can Truly Say I Love… December 26, 2016 - I have posted many times about not liking holiday meals. Most of this is due to so much happening that no real attention is paid to any one dish to make it truly exceptional. Then you end up with bland, dry, or uninteresting dishes. This can be devastating as the cook because you plan the … Continue reading A Stuffing I Can Truly Say I Love…
Steak, It’s What’s for Dinner… December 24, 2016 - Knowing how to cook a steak is yet another of those things that is both incredibly easy and yet incredibly difficult. When you have only one ingredient there’s nowhere to hide. Whether you cooked the steak well is going to be known the minute you cut into it. That being said if you know this … Continue reading Steak, It’s What’s for Dinner…
Rethinking a Classic Christmas Cookie Cutter… December 22, 2016 - If you have ever made a Christmas cookie than you must have made a gingerbread man, and if you have made one you have made many. Well, recently I saw something that I just had to try and it’s my go to now for my ultimate Christmas cookie!
Cookie Cutter Hacks for Even Thickness and Cooking… December 20, 2016 - So I have a confession. I am not much of a cookie cutter baker. I love drop cookies. Quick easy, chewy, and you and turn out a lot at once. So having to chill a dough, roll it out, try to get a consistent thickness and then cut out the shape and get a meaningful … Continue reading Cookie Cutter Hacks for Even Thickness and Cooking…
Aronofsky Creations 2016 Christmas & Chanukah Menu December 19, 2016 - With just under a week until Christmas it’s time to get all my baking and cooking underway. With all the menu’s assembled, most of the shopping done, and the December birthday’s and travel behind me it’s time to focus on the Christmas and Chanukah Menus of 2016.
Teff Oatmeal with Chocolate, Chestnuts, and Winter Fruits December 15, 2016 - Seasonal oatmeals are one of my newest fascinations. Why does oatmeal have to be that same thing day after day. With so many whole grains, fruits, and nuts there are tons of flavor combinations. For fall I came up with a quinoa oatmeal with persimmons and pears. Now with winter here it all of its … Continue reading Teff Oatmeal with Chocolate, Chestnuts, and Winter Fruits