Thank you Teaneck for a great demo and luncheon! I’m enjoying your recipe booklet too!
Thank you Teaneck for a great demo and luncheon! I’m enjoying your recipe booklet too!
Passover planning is in full swing. That’s it Purim over, candy is sorted, containers recycled, and pantry ingredients beginning to be used up (don’t worry lots of those ideas are forthcoming).
A few important notes from GKC…
The main site is always open and free of charge. Look on the top bar on the upper left, it says Main GKC site, and that link remains open for anyone who needs the main site throughout the Passover season
Did you know? CELEBRATE, food, family, Shabbos, includes 100 RECIPES FOR PASSOVER in the book. Each recipe has a side bar, not indicating if the recipe is perfect for Passover as-is or if it needs some minor adjustment or substitution. AND P. 344 gives a complete list of all the Passover recipes in the book. It’s a must-have book and gift this holiday season. Get it from Emunah.org or at Amazon.com
There is a nominal charge for GKC for Passover of $4.99 (that’s less than a latte in NY) and the site includes over 2000 recipes, menus, products, and great info for the holiday. I spend months testing and creating new recipes for this site and hope you enjoy the fruits of the labor ☺
Thank you Detroit! Two great events hosted by Aish Hatorah in Detroit. Thank you Estie, Marci, Amy, and Rachel for the terrific planning and prepping and being so welcoming! I might have to bring you all home with me 🙂
1 cup cornmeal
1 1/4 cups flour
1/3 cup sugar
1 tsp baking powder
1/8 tsp salt
2 large eggs
1/3 cup canola oil
2 tbsp unsweetened almond milk
4 Abeles & Heymann beef hot dogs
mustard, for dipping, optional
Preheat oven to 350 degrees. In a bowl, whisk the flour, cornmeal, sugar, baking powder and salt. In a separate bowl, whisk the eggs, oil and almond milk. Add the wet ingredients to the dry and stir with a fork until the dough is the texture of wet sand. Using your hands, knead the dough together until soft. Flour your work surface and rolling pin and roll out the dough until about 1/4″ thick. Cut circles out of a dough using a round cookie cutter (see note). Cut the hot dogs into 1/4″ thick slices and put a slice in the center of each circle of dough. Fold corners in to create a triangle shape and pinch to close. Bake on a parchment lined baking sheet for 10-12 minutes, until crispy and just starting to lightly brown underneath.
NOTE: I used a 2.5″ cookie cutter, but this fits the hot dogs just/just and makes small hamantaschen. For more traditional size hamantaschen that have more room for folding, use a 3″ cutter.
OPTIONAL TOPPINGS: serve alongside sauerkraut, pickle relish and other hot dog toppings of your choice.
SERVING: these are best served fresh, however, they may be frozen after baking and rewarmed in a 350 degree oven until the hot dogs are warm and the cookie crisps up, about 5 minutes.
YIELD: 30-40 hamantaschen, depending on size.
Thank you Passaic! I had a great time with you and love your very adventurous palates!
Thank you Providence Hebrew Day school for a great event at the Marriott. What a fantastic team of people who put this event together!
Thank you Great Neck for an amazing evening! Great turn out and wonderful ladies to work with.
Our calendar keeps us on our toes, that’s for sure! Purim is around the corner and for me, that does not just mean costumes, it means lots of cooking classes with Purim themes (see special events below), menus that are themed or different from my regular Shabbos menus, and lots and lots of homemade treats.
I’ve put together lots of ideas to help make it easy and delicious. Send me your menus too or homemade Shaloch Manot ideas to share.
Creamy Parsnip Soup with Pear and Walnuts
Moroccan Spiced Turkey
Lamb and Apricot Tagine with Almond Couscous
Thai Lemonade (coming next week)
Sticky Drunk Pears
Tiramisu Parfaits (coming next week)
Nutty Chocolate Toffee Bark
Sweet and Spicy Mixed Nuts
Israel, so much fun, and recipes and back stage with Chef Moshe Basson
I’m back from an amazing week of inspiration, food and fun in Israel with Emunah. It’s hard to select the highlights because it was all so wonderful. From visiting the incredible people and places that Emunah works with (the list is beyond comprehension, children’s homes, crisis centers in Sderot, day care centers, High School for the arts, summer camps and more more more), to meeting with the highest ranking female in the IDF, to a street art tour in Tel Aviv, to COOKING with Chef Moshe Basson from Eucalyptus restaurant, and cooking with the girls at the Emunah children’s home, Achuzat Sarah. We sang and danced in the kitchen just like I do at home.
Cooking for and with special people is always so joyful for me. I loved the teens at Achuzat Sarah (see pics below). Their enthusiasm and positive energy was contagious and uplifting for our group. It’s hard to imagine that these girls come from such unfortunate circumstances. Their smiles and warmth tell the story of how happy they are at Achuzat Sarah.
A major highlight of the trip was our cooking demo with Chef Moshe Basson of Eucalyptus restaurant in Jerusalem, just outside the walls of the old city. Chef Moshe came to Israel in 1951 as an Iraqi refugee. He lived in a refugee camp for over 8 months with his family, and while others, understandably, complained of the mud, and awful conditions, Chef Moshe’s family, used their small spot to live to build a garden and house a chicken or two. From there, Chef Moshe came to Israel and worked the land, grew everything from herbs, vegetables, grapes, and anything he could possibly create seeds with and he had small farm with animals, like goats, chickens, and hens. Chef Moshe was way before his time, farm to table was and is his life. He teaches with love and passion about food and Torah. He tells where and how the ingredients are mentioned in the Torah and how they meaningful in our lives. It was an honor and privilege to teach with him and we thoroughly enjoyed working together. I highly recommend bringing a group to learn with him or visit the restaurant. Chef Moshe taught us Iraqi and Israeli delicacies from smoked eggplant, to lamb, chicken ma’aluba, stuffed figs, to tahini dessert. He loved my Americanized versions of everything too. We made a great team and had a great meal!
Thank you Achuzat Sarah (an Emunah children’s home in Bnei Brak)for cooking a fantastic meal with me. The teens were energetic, fun, friendly and amazing to work with. And what an incredible staff they have. I can’t wait to go back and cook and visit again soon.
Thank you to the incredible Chef Moshe Basson of Eucalyptus Restaurant and his incredible staff for an exciting and delicious event in Jerusalem. We cooked up an incredible feast using Ingredients from Israel like tamarind, hyssop, silan, pomegranates, tahini, eggplant and more. I’m still dreaming of the meal and the fun time we had. You must visit next time you are in Israel.
Chef Ottolenghi, famous for vegetarian dishes and one of many chefs making Israeli style food, so en-vogue today uses it in almost everything but still, what the heck is it? Chef Moshe Basson, from Eucalyptus loves it too. Says to add about 1 – 2 tablespoons to chutneys, meat marinades, curry dishes, and even cholent.
1. Tamarind is a type of tree, originally grown in Africa but today does well in tropical areas like South Asia and Mexico.
2. It’s a fruit with a closed pod. Upon opening it, there are a few seeds and a tart pulp inside.
3. It’s most commonly used in Indian and Middle Eastern cooking.
4. Delicious in soups, stews, chutneys and marinades. Sweet but tart, and sometimes very sour, tamarind is potent. Tamarind imparts zingy undertones, and it makes for lively accompaniments — sweet or savory — to main courses. It’s also used in sweet desserts and dessert syrups.
5. It can tenderize meats. Tamarind’s natural acidity makes it a great marinade for meat, because the acid can break down and tenderize tougher cuts. Fine Cooking recommends using a tamarind marinate as a great trick for less expensive cuts: “Marinated overnight in a tamarind-tinged liquid, beef becomes succulent and tender.”
6. Tamarind extract is one of the secret ingredients of Worcestershire sauce
7. Tamarind paste is usually in the International aisle, it has a hecksher on jars from Sefon and Sadaf, along with other companies.
8. Want to make your own? Here’s a step-by-step guide from Indianhealthyrecipes.com
Happy Birthday Kim! Kim’s “Chopped” party was a blast. Thank you to Riki and Fran for inviting me to host the event and thank you to all of Kim’s friends for making it so incredible. The ladies had a basket full of 4 secret ingredients, their challenge, prepare a delicious and nutritious salad with those ingredients and anything from the pantry. Ready, set, cook! They were creative and fun even with the trivia and sabotages I threw at them while they cooked.
A home cooked meal says I want to take care of you.
A home cooked meal says I want to nourish you.
A home cooked meal says I care and I want you to be healthy.
A home cooked meal says I love you.
A home cooked meal is remembered forever.
Valentine’s Day or any day, CELEBRATE the ones you love by preparing delicious dishes they love.
Breakfast in bed for your sweetheart? These pancakes are our favorite! Add a little more milk or buttermilk and it’s a great crepe recipe too. Fill them with strawberries and cream, nutella, or any other delicious filling. And serve it with a Nespresso latte (A Nespresso machine is a good gift too). My dad always buys me a Starbucks card so that I can have a virtual coffee with him everyday for a few weeks after Valentine’s Day ☺ I love this!
Or a cozy, rustic and hearty Fall Beef Stew
Or something dairy and lighter, Angel Hair Pasta with Sun-dried Tomatoes and Goat Cheese and a classic Caesar Salad.
Thank you Emuna and the fabulous ladies from JWI for a beautiful and delicious day in Los Angeles.
Thank you Malki and Avrumy at Evergreen Market in Monsey for a great event. I’ve received numerous calls and texts from the participants who had a great time and wanted more foodie advice and tips.
In most national US markets, so-called yams are often sweet potatoes. True yams, which are commonly grown in parts of Africa, are a totally different vegetable. While they resemble sweet potatoes and can be used interchangeably, yams are thicker skinned and more pale, and have more starchy flesh. The confusion dates back to the when enslaved Africans referred to native American sweet potatoes as nyami, a West African word for yam. The term stuck and most people do not usually know what they are actually buying.
There are thousands of varieties of sweet potatoes. They come in different sizes and color, both outside and inside and are mostly grown in the southern United States. I like the darker flesh and skinned sweet potatoes often found in 3 pound bags. Sweet potatoes in my opinion have a sweeter, lighter taste than yams. They can be used interchangeably but next time you are in the market, check and see where they are from or if they are actually a sweet potato or a yam.
Try sweet potatoes in these delicious dishes:
Thank you to my dear friend Adeena and Sinai academy for a wonderful Santa Monica class. The kitchen was beautiful and the ladies were knowledgeable and inquisitive. What a fun day!
Thank you Edjewcate, Sima, Mojdeh, and all the fantastically festive ladies at the cooking demo in Beverly Hills last Wednesday. It was so much fun to teach you and learn from you too! Thanks for the pomegranate tips.
Thank you Shalhevet for a great first event in Los Angeles. Great seeing old and new friends there!
Thank you Emunah of Los Angeles for a fun evening. Thanks for a great event on a Thursday night!
Thank you Yeshiva Ketana of Los Angeles! I loved meeting all of you.
Thank you Keshet in Peterson Park for a wonderfully warm but snowy welcome to Chicago! We made it toasty and delicious and had a great time.
Thank You Amit of Skokie, for a great event!