PinkDevoraCooks

Cooking Tools That Rock: All-Clad Measuring Cups and Spoons and Spoons

2009-10-13T19:14:00.000-07:00

My lovely, lovely sister gave me another gift card to Williams Sonoma recently, and I went on a very fun shopping spree! I spent over an hour in the store, and *still* forgot that I wanted to get a hand torch for brulee. Oh well. I'm sure there will be a next time.

One of the amazing items I picked up was a new set of measuring cups. I've been married for over 10 years, and don't do massive amounts of cooking, but have still managed to break no less than THREE measuring cup sets. My first set was cheap plastic. I graduated to stainless steel cups after that, and STILL broke two different sets. Usually I break off the handles. I've also managed to stab holes in the cups with knives...how, I'm not quite sure!

A few months ago, when my sister gave me another gift card, I splurged on a set of All-Clad stainless steel measuring spoons. They're absolutely fantastic. They are a very high-quality stainless steel, very solid and a good weight. The set I have is round and very deep, and all of them, EVEN THE TABLESPOON, all fit into standard size spice jars!

When I went back to Williams-Sonoma this time, I decided that I was going to just spend the money on the All-Clad measuring cups as well, since I was so happy with the spoons, and had just broken the handles off two more cheap measuring cups. I've been using them for a couple of months now, and am very happy with them! They have riveted handles that I doubt I will be able to break off, are a wonderful weight that feel great in your hand, are very stable on the counter top, and clean up nicely. I look forward to cooking and baking so that I can use them!

(I will admit that I also have a collapsible silicone set that another sister purchased for me, but I think they're harder to clean, and are not as stable on the counter...so they usually stay in the drawer.)

Actually, while drooling over the store, I realized that I could buy a box with both a set of the measuring cups and another set of measuring spoons, for just $9 more than the set of cups alone. The set of cups is $30, and the spoons are $16, but a set of both is $39.00. Because I am ~~lazy~~ efficient, and don't want to have to pause to wash out measuring spoons during a cooking and baking marathon, I decided to just go ahead and purchase the set. So now I have one set of the measuring cups, and two sets of the spoons. Bliss!

Actually, the specific measuring spoons are actually exclusive to Williams-Sonoma. The spoons I purchased look like this:

The spoons on Amazon are more round:

Because of the fitting-into-spice-jars feature, I'd much prefer the style at Williams-Sonoma.

And the measuring cups...they're so pretty!

All-Clad also makes an "odd-size" set of measuring cups with 1 1/2 tablespoons and 2 tablespoons, and then a 2/3, 3/4 and 1 1/2 cups. I suppose that some people would be interested in these sizes; I'd probably just get them confused with my other measuring devices, so I don't think I'll be splurging on them any time soon.

Please, do yourself a favor: If you are going to buy measuring cups or spoons, get quality! These are fantastic. My rating: 5 stars

Decadent cheesecake recipe for Shavuos found!

2009-05-03T10:01:00.000-07:00

Over the past couple of years, I've been finding more and more new recipes to try on the Internet, instead of finding them in cookbooks. I still buy cookbooks, but can be more selective about the cookbook topics, since I don't need as many general cookbooks in my collections. I also end up reading more books about cooks and food in general (Michael Pollan anyone?). As mentioned in my last post, I make two cheesecake recipes for the holiday of Shavuos. I've found one recipe that I plan to make this year.

I really enjoy Ariella's (Ari) Baking and Books blog. She always makes something really interesting, is a really good writer, and features mouth-watering pictures. I enjoy her cookbook reviews; my GoodReads list of cooking books to read and/or buy is growing rapidly!

Right around Passover, Ari featured a recipe for Honey Ricotta Cheesecake that looks amazing. I particularly like the fact that it only calls for 2 packages of cream cheese; many recipes call for 4 packages. She also calls for ricotta, but ricotta seems to be lighter to me (I haven't actually compared nutrition labels to see if the fat content is actually lighter), so I don't mind using this cheese in addition to the cream cheese. I can't bring myself to make a 4-packages-of-cream-cheese recipes; it's just too fatty. I've become more and more sensitive to what's in (or not in) my food over the past few years and such rich recipes just turn me off.

Ari's recipe also has 7 tips for making perfect cheese cake - I suggest you take a look before your embark on your Shavuos baking. I already knew about tip #4 - don't use low-fat cream cheese if the recipe doesn't call for it. You'll mess up the fat ratio in the recipe, and the cake just won't taste that good.

Oh, and another thing about Baking and Books - Ariella gives away cookbooks every month to commenters. Enjoy!

Something decadent to make for Shavuos + two blog recommendations + new cookbook. Whew!

2009-04-27T21:13:00.001-07:00

The next big Jewish holiday coming in up just a few weeks is Shavuos, where we celebrate the anniversary of receiving the Torah at Har (Mount) Sinai.

During Shavuos, we celebrate by eating dairy foods. There are a number of explanations given for this custom; Rabbi Shraga Simmons provides a number of explanations for eating dairy on Shavuos on Aish.com. This is one of the few times a year that I make a festive dairy meal, and actually bake something dairy. I usually make one somewhat low-fat cheese cake (Heh! Like that exists!), and one incredibly decadent cheesecake. I've been wanting to make something else really decadent this year, and may have found my target recipe.

One of my favorite culinary authors, Michael Ruhlman, has published a new cookbook that I can't wait to get my hands on, called Ratio: The Simple Codes Behind the Craft of Everyday Cooking. Hmm. I got a Barnes & Noble 20% off coupon yesterday in my inbox...maybe this would be a good use for it. (Sorry, Amazon, but I do love you too. You just don't send me coupons like B&N does.)

Ratio is a cookbook that explains, basically, the ratio between ingredients in order to make a recipe. It's something that I knew existed and that is taught in cooking schools, but needed a good, inexpensive guide to the details, particularly since my math skills are horrible.

Anyways, this Vanilla Sauce from Michael's cookbook sounds fantastic. I buy cream exactly one time a year (for this holiday only) in a 32 oz container (not sure it's 32 oz, but it might be*), but don't use all of it and hate wasting it. This recipe will be fabulous for using up the container. I'm not sure what preparation I'll use, but I'll figure it out before the holiday. If I'm really ambitious, maybe it'll be a flourless chocolate torte or some decadent chocolate-y dessert, with the regular vanilla sauce preparation. Yummy!

I must give a hat tip to Jaden of Smitten Kitchen who mentioned Michael's book in this post. She has a podcast up that I haven't listened to yet, but I'm sure it's fantastic. Jaden's blog is one of my favorite cooking blogs because she's entertaining, has great pictures, and focuses on Asian cooking, which is one of my current interests. Jaden has a giveaway of a kitchen scale featured on her site right now, but since I don't need more competition, please don't enter, 'kay? But you can sign up for her newsletter - it's a fun, informative read.

Hey, if you're thinking of buying the cookbook, please buy it thru this link...maybe I'll be able to feed my cookbook habit with your help:

* I only cook with Chalav Yisrael products. Chalav Yisrael is milk produced and packaged under constant Jewish supervision. Heavy cream is not a high demand product in the Chalav Yisrael industry, so I've only seen it in large containers. They don't come in the little 1 or 2 cup containers like the general cream market.

P.S. Michael's blog looks really interesting. It's been added to my Bloglines list. Enjoy!

Ode to spring

2009-02-23T18:08:00.000-08:00

Mostly as a result of reading Animal, Vegetable, Miracle: A Year of Food Life (P.S.) by Barbara Kingsolver and family, which brought many food production issues to my attention, I made a serious effort to visit local farmer's markets in my area over last spring and summer, and into the fall. I had attended one farmer's market sporadically over the past couple of years, but wasn't really commited to it.

One of my peeves about farmer's markets is that most of them seem to take place in the middle of the day, on a weekday. Is their target market only stay-at-home mothers, senior citizens (and now, the increasing numbers of the unemployed)? Only 3 somewhat-local markets were on the weekend, and only 2 were on a Sunday. As an Orthodox Jew, I can't attend the Saturday markets. I almost wish I lived in Manhattan, as they seem to have some pretty fabulous farmer's markets a few times a week, including Sundays. Mmm.

Of the two Sunday markets, only one was actually well-stocked. It was also held at a very picturesque area on the waterfront, so my husband and I could take a really pleasant walk afterwards. I took pictures during many of my visits and intended to post them here regularly, along with pictures of various recipes that I prepared with the produce, but, um, never got around to it. But, at least I can post some of the better pictures here, to help us look forward to spring.

First, my vegetable crush. Patty Pan Squash. Mmmmmm!
Okay, it really doesn't taste dramatically different than zucchini, but it's so adorable that I pounce every time I see it. I admit that I was very sad when its season was over.

How cute are they? Hellllooooo, adorable!
I had a lot of fun preparing the Patty Pan Squash with Eggs recipe. I took pictures of the finished product, but since they weren't so pretty (I was a little overzealous when removing the squash's innards, so there was egg leakage), I won't be sharing them. Plus, I need new dishes; my dishes are not photogenic *at all*. I think it's time for me to use my blog as an excuse to buy some plain white square dishes that will highlight my food creations appropriately. Oh, and an external flash or other lighting device.

Ok, moving on to...even more squash. These avocado squash were very unique. I really enjoyed trying something new. I just sauted them, and enjoyed.

And these yellow avocado squash were also quite nice:

Just to illustrate that I don't eat just squash all summer, here are some lovely peppers. Who knew peppers came in purple?
(Why yes, I am pretty much a city girl. Why do you ask?)

I won't eat peppers, but I'll certainly take pictures of them.

Also, lovely eggplants. I think these were called Fairytale Eggplants.

I don't eat eggplants either. Am I losing my status as a foodie?

And of course, lovely heirloom tomatoes. Yes, I eat tomatoes. I'm not crazy.

Hey, they're not square! And they come in different varieties and colors. What a shock!

Oh, and purple carrots! Purple, people! Wow.

And this is what they look like inside:

Very cool. They tasted slightly different that regular orange carrots, but I must admit that they made for a colorful plate. I just roasted them in the oven with a little olive oil, sea salt, and freshly ground black pepper.

Ooh, I nearly forgot. These are a little more mainstream (which means that I've actually seen them before). Purple potatoes. Very cute. They don't look all that exciting, but they're fun. I sliced them thin, without slicing all the way through, put slices of garlic in between the slices, and sprinkled with... a little olive oil, sea salt, and freshly ground black pepper. Fun.

I also tried kale for the very first time. I really don't eat greens that often, so it was a pleasure to try Eggs in a Nest from the aforementioned book. I made this during the Sukkos holiday, and my nieces and nephew were very impressed. Such a simple dish...

I'm also proud to report we bought and ate beets pretty much every time we went to the farmer's market, and even ate the greens. Gasp. Sauted with garlic, the greens are pretty good. And, as usual, the beets were...roasted in the oven with a little olive oil, sea salt, and freshly ground black pepper. They weren't that pretty, so no pics. My oven was working overtime in the summer heat. At the end of the season, my sister (who I also managed to get hooked on roasted beets) bought beets at the supermarket and roasted them as usual. Can anyone say horrible? Gah! I haven't bought beets since.

And, last but certainly not least. Squash Blossoms. I had never heard of squash blossoms in my life. This is the northeast people, and they do not show up in local supermarkets. The blossoms were presented like rare jewels in a little box at my favorite farmer stand. I learned that they had to be made the same day, or very carefully wrapped individually in paper towels and prepared the next day. Any later, and they'll just be rotten and gone.

I couldn't find a definitive recipe that I liked on the Internet. What I've settled on, after a few different attempts, is to:
- Wash them very carefully, making sure there are no...surprises...inside the blossoms. Don't rip the petals!
- Stuff the blooms carefully with ricotta cheese. You can use cottage cheese instead, but it won't be as good. Twist the blossoms a little at the top to hold in the stuffing.
- Dip the blossoms in beaten egg.
- Dip the blossoms in a bread crumb mixture of sorts, whatever you usually use. I make it up every time, so I don't really have a set recipe. Just don't make it really spicy like you might do for chicken cutlet shnitzel.
- Fry the blossoms in oil

Eat immediately!

Since I usually only made 3-4 blossoms at a time, and had so much egg and breading left over, I'd usually fry some squash slices at the same time.

It's hard to describe the taste of squash blossoms. All I can say is that they taste really...green. You feel like you're eating nature. It's really amazing.

Ah. Now I have to wait until May or so till I can go back! I'll just have to come back here often to drool over pictures.

P.S. Excuse the pictures. I'm still learning Adobe PhotoShop, so I'm sure that some of these would be considered entirely too bright or something by professionals. I have to start somewhere!

Cooking Tools That Rock: Mortar and Pestle

2008-12-21T13:07:00.000-08:00

I can't tell you how much in love I am with my marble mortar and pestle. I was looking for an affordable mortar and pestle ever since I saw the one that my father-in-law uses, a wood mortar and pestle that is over 40 years old. It's all worn down and absolutely gorgeous.

I was very intent on not spending a fortune on my purchase. I kept on stalking the kitchen items section at TJ Ma*xx and Marsh*alls, until I found one last year. The following is a link to a 4" marble mortar and pestle on Amazon (I think mine is 5" or 6"), and it's $10 cheaper than the one I purchased, of course:

Fox Run 4-Inch Marble Mortar and Pestle

It sat on my kitchen windowsill for a few months as I really did not have many whole spices to use it with. I was finally inspired to crush some whole cumin seeds with the mortar and pestle to add to my cholent last Friday.

I put in about a teaspoon of cumin seeds, crushed away (man, that was FUN), then leaned in for a sniff.

Wow.

I almost passed out.

Freshly ground spices are amazing!

Freshly ground cumin smells about 100 times better than jarred ground cumin. OMG.

Anyone want some bottled ground spices? Between this cool tool and my new microplane grater, I'll be using as many whole spices that I can pretty soon and will have lots of spices I no longer want. I feel a shopping spree coming on.

Not only do freshly ground spices taste better, whole spices last a lot longer than ground spices. According to The Frontier Natural Co-op, ground seeds, barks and leaves lose their potency after one year, and ground roots lose their potency after two years. Whole seeds and barks last two to three years, whole leaves and flowers last one year, and whole roots last 3 years.

I'm warning you...one you try freshly ground spices, there's NO going back.

Mmmmmmmm....

It's the most wonderful time of the year!

2008-12-18T21:40:00.001-08:00

Sorry people, but I'm talking about Chanuka. It's not a very stressful time for me, I get to cook yummy things, and it brightens the cold winter nights.

First, I have to link to the Baker's Banter post about Potato pancakes without the frying pan: Easy-Does-It Latkes. I've been wanting to bake latkes instead of frying them, but was always wary of other people's recipes. I think I can trust the brains behind King Arthur Flour (their White Whole Wheat Flour has changed my baking!), so I'll definitely give it a try.

The bonus is that I can multi-task a little better, and bake batches of regular potato latkes while frying my favorite sweet potato latkes. Yummy.

Note to self: Make sure to do a self-clean on oven this Saturday night, to prepare it for dairy baking. Oh yeah.

How have I not heard about this until now?

2008-11-08T18:33:00.001-08:00

I have found a new obsession to fuel my food fantasies. How come it took me this long to find it? Tastespotting.com is fascinating. It aggregates pictures of food and recipes or articles about food from food blogs everywhere. Want to salivate over some good lookin' food, or find some new recipes or inspiration? This is the place to go!

I signed up for an account and have already added 3 favorites that I'd like to try:
How to Cook a Turkey: Part 1 - A No-Fail Method for People that Would Rather Watch Football than Wash Dishes - I've made turkey several times. When I purchased my first turkey, probably about 12 years ago during our first Thanksgiving as a married couple, I read a lot of articles about turkey and how terrifying it is to deal with it for the first time. I bought a fresh turkey, took it out of its packaging and took a good look at it, and started laughing. What is the big deal? It's just a really, really big chicken!

My turkey was fabulous. Really, people, turkey is not such a big deal.

The recipe in the aforementioned link (I haven't watched the video yet), seems to call for brushing butter over the turkey before cooking it. This sounds really interesting. Obviously, since I keep kosher, I'd use a pareve substitute like margarine. I usually use Earth Balance Buttery Sticks to replace margarine in all my recipes.

Steamed Broccoli With Grain Mustard Vinaigrette - I love, love, love broccoli, but never really do anything interesting with it. This looks like a simple, tasty recipe.

Turkey Chili - I have been having really bad luck with with our traditional cholent that we eat for lunch on Shabbos. My husband and other people like it, but I take one look at it and just don't want to eat it. I've been making it in a tiny crock pot when it is just my husband and I for the meal, so that we don't have so many leftovers. I'm thinking that the crock pot is just not made for this type of cooking, plus I could use a break from traditional recipes. So I'm planning to make larger batches of cholent replacement every few weeks in my 6 quart crock pot, freeze the leftovers in smallish containers, and heat them up the small crock pot. One of the items I'm thinking of making is chili, so I may try this recipe. (Without the green pepper. I hate peppers.)

Ok, now I'm hungry. Must go eat supper now ;).

Cooking Tools that Rock - Microplane Zester

2008-11-02T14:51:00.000-08:00

My darling sister gave me a gift card for Williams-Sonoma. That girl knows the way to *my* heart! So I went on a little shopping spree (a very little spree...$50 only goes so far at this store).

One of the things I splurged on was a new zester. I have the Oxo zester and have used it to zest lemons and limes, but found it pretty tedious and didn't look forward to using it. On a whim, I picked up a Microplane Grater/Zester while spending my gift card, and had a chance to use it before the holiday of Sukkos.

Wow! It was quite a difference. The zest came off that orange with a minimum of effort. I was actually having fun getting the peel off the orange, and can't wait to use this tool again.

One thing I particularly like is that the zester comes with a cover that the tool slides in and out of easily. This tool is *sharp*, so you'll be glad that the grating surface is covered when you're rooting around in your kitchen drawer for some other tool.

So, if anyone out there would like my old Oxo zester, let me know! It's up for grabs. My new Microplane is the only tool I want to use now.

Rating for the Microplane Grater/Zester: 5 stars out of 5.

Oh, and what was I making that required orange zest? I was baking the Chocolate-Orange Carrot Cake, which I originally saw in Bon Appetit magazine in 1998. The list of ingredients is odd (chocolate AND grated carrots AND sweetened shredded coconut), but the cake is delicious. Try it! This is a very special cake, which is very rich.

Unfortunately, my cake burned a little this time. Oh well. It was still good. Especially with the dark chocolate frosting on top ;). Mmmmmmmmm.

Cooking mostly done. Happy New Year!

2008-09-29T14:29:00.000-07:00

Phew. Most of my cooking for Rosh Hashana is done: 2 cakes, 2 soups, 3 meat dishes, 4 side dishes, probably more that I can't remember right now. I actually planned things really well for once, but would be more "done" if my stove did not cave under pressure. 400 degree oven for 3 hours + 3 burners going = one unhappy stove that won't boil soup quickly.

I wish everyone a Happy New Year. A year of peace, gratitude, health and wealth. And a new kitchen to those of you who need one!

I love books about cooks

2008-09-25T21:23:00.001-07:00

Ok, this is kind of a "cop out" post. Hoping to post some great pics of my summer marketing at the farmer's market before we are fully into fall.

I've been working on my GoodReads selections recently. Following is a short review of a book I really, really enjoyed.

The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School by Kathleen Flinn

My review

rating: 5 of 5 stars
Fabulous book about a woman who lost her job and decided to learn how to cook at the best cooking school, Cordon Bleu. Fascinating look at what an education at Cordon Bleu entails, and a lot of interesting recipes.

Plus, a good explanation of things I will never eat in my life. Ever. Especially since many of them are not kosher ;).

This is on my "to buy" list.

View all my reviews.

By "things I will never eat in my life", I mean food items such as head cheese. Ugh. I think there was something to do with a pig's stomach lining. Ick!

But I do want to try a kosher version of her beef bourguignon, ever since trying Susie Fishbein's version on Passover.

Cooking for the last days of Passover

2008-05-01T19:33:00.001-07:00

We had a few more guests for the last days of Pesach, which was nice. Of course, this required a lot more cooking, but I had help from my sister and nieces who were visiting. Nice to not be cooking alone in the kitchen!

Part of the purpose of this blog is to keep track of various menus and recipes. The menu was a little restricted due to a visiting pregnant sister who is on a strict diet. So here's what is what was on the menu for the last days of the holiday (Saturday last week, and Sunday this week):

Night Seuda I – 5 adults + 3 children
Appetizer: Gefilte Fish
Soup: *Chicken soup w/*knaidlach (matzo balls)
Main: Primavera Chicken, p 109 PBD - people loved it, but I'm never a fan of italian dressing on chicken. Made it because my sister nixed recipes with fruit in them.
Side 1: Potato knishes (paper) - grand success. Doubled the recipe, which was way too much.
Side 2: *Zucchini-Kishke Kugel (paper) - This was horrible. No repeat!
Dessert: Brownies (made by my sister, pretty good for Pesach brownies)

Lunch I – 7 adults + 3 children
Appetizer: Salmon Gefilte Fish
Main: Chicken Cutlets with ground nuts (my sister winged this recipe, making a combination of ground nuts, matzo meal and various spices. They were pretty good.)
Side 1: Cold cuts
Side 2: Beef Bourguignon, p. 154 PBD - WOW. I didn't know that something that is just basically a beef soup could be so amazing. I'm sure that the 2 cups of wine had something to do with it (I doubled the liquids to stretch the soup for 10 people). It was a little too "adult" for some people, but those with more sophisticated palates liked it. Mmmmm. Plus, I'm proud that I made a good recipe with a title that I can't even pronounce ;). Side 3: Green Salad
Side 4: Cucumber Salad
Side 5: Leftover potato knishes
Dessert: Cake (I can't remember what I actually served for dessert. I know I didn't bake a cake...hm.)

Night Seuda II – 6 adults + 3 children
Appetizer: The store was sold out of the fish I wanted. In fact, all I could get was a box of frozen tilapia, and a box of frozen flounder. I made a "fish in lemon sauce" recipe that was ok, not great. I prefer the recipe from The New York Times Passover Cookbook.Soup: Butternut Squash Soup, p. 103 S&S - Good, but as usual, my husband was making comments about "baby food". Pfft. I like it!
Main: Braised Beef and Onions, paper
Side 1: *Vegetable Puree, p. 118 PBD
Side 2: Tzimmes x2, paper
Dessert: *Apple Sauce - homemade, delicious.

Lunch II – 5 adults + 3 children
Appetizer: Grapefruit
Main: Balsamic-Glazed Salmon Fillets (paper) - I got lots of compliments, but I personally did not like them.
Side 1: Cheese Latkes, p. 225 S&S The recipe seemed really thick, so my sister and I went to town. We added milk, then more sugar and honey after the first batch seemed bland. Once we finished messing with it the latkes were amazing.
Side 2: Roasted Garlic Asparagus, p. 203 PBD
Side 3: Salad
Dessert: Chocolate Pudding (Yes, from a mix. Shut up.)

And then, after all this cooking, I said goodbye to my family members who left immediately after the holiday, and then was up until 4:00 am, washing and putting away all my Pesach dishes, and putting my kitchen back together.

I also spent 3 hours playing Star Wars Monopoly with my nephew in the afternoon. Am I a wonderful aunt, or what? Just trying to build some good memories with the nieces and nephews. He's already 11, so he won't be interested in doing this for too much longer.

I lost.

On purpose.

3 hours is waaaayyyy too long.

Passover Prep

2008-04-16T18:45:00.000-07:00

So...it's been since Chanuka that I posted last! My job has been absolutely insane since January, and I've been sick with various winter ailments for a couple of months, so not much leisure time.

But, Pesach (Passover) starts Motzei Shabbos (Saturday night). I've been frantically cleaning this week and.am.almost.there. I managed to um, erode, my right thumbnail on Sunday, cleaning my stove. My stove is old and hard to clean, and I should probably think about replacing it before Pesach next year. The kitchen is pretty much done at this point; I just have to do the countertops and sink tonight, then kasher the sink (basically, pour hot water all over it) and cover the counters. I think I can finish tonight! Woot!

One thing I've learned over the years (I've been making Pesach Seders for 12 years), is to plan my menus carefully. I sit down with my limited number of Pesach cookbooks, and my nice stack of Internet recipes, and carefully create menus. While I plan the menus, I review each recipe and create a shopping list. Even more so, if a recipe calls for an ingredient that may be difficult to obtain (Passover food supply can be erratic at times - this year, there's a margarine shortage, amongst other things), I'll put a star or a little number next to the ingredient, and also put a star next to the other ingredients on the menu that are needed for the recipe. That way, if I can't find the hard-to-find ingredient, I won't buy the other ingredients either.

In case anyone is interested, these are my menus for this year:

Seder I – 8 adults
Appetizer: Gefilte Fish (A&B frozen gefilte fish, just boil up in a pot)
Soup: Chicken soup (my mother is making it this year)
Main: *Balsamic Herb Rubbed Chicken, p. 95 PBD
Side 1: Boiled Potatoes (it's become a regular at the Seder)
Side 2: *Sweet Potato Kugel (p. 173 TON)
Side 3: Boiled eggs (a custom)
I need a vegetable. Hm.
We don't serve a dessert at the Seder, and really don't eat a lot at the meal at all, since we eat so much matza and romaine lettuce at the Seder. So I keep the food pretty simple.

Lunch I – 6 adults
Appetizer: Sole Amandine x2, (EKC)
Soup: * Broccoli Soup (paper)
Main: * Balsamic Braised Brisket with Shallots and Potatoes, p. 134 PBD
Side 1: *Overnight Potato Kugel (bake before Yom Tov, then put in oven overnight after Seder)
Side 2: Zucchini-Kishke Kugel (Paper)
Side 3: Purple Cabbage Salad, p. 82 PBD
Dessert: Chocolate hazelnut torte (fabulous and decadent), chocolate bark (from mother-in-law)

Seder II – 8 adults
Appetizer: Salmon Gefilte Fish (also A&B; my in-laws love it)
Soup: Chicken Soup w/knaidlach (matza balls)
Main: Glazed chicken (using Bartenura wine glaze that I discovered this year)
Side 1: * Vegetable Puree, p. 118 PBD (great alternative to mashed potatoes)
Side 2: Tzimmes, recipe doubled (S&S)
Side 3: to be determined

Lunch II – 3 Adults
Appetizer: Cantaloupe
Soup: Cream of Asparagus Soup, p. 47 PBD
Main: Pot Roast, p. 147 PBD, ½
Side 1: Roasted Caramelized Carrots, p. 206 PBD, ½
Side 2: leftover Potato Kugel
Dessert: Torte, Chocolate Crinkle Cookies (paper), raspberry sorbet

The little abbreviations after some items are the cookbook's initials, so I know where to look up the recipe.
PBD = Passover By Design. This is the newest, hottest Pesach cookbook on the market. Susie Fishbein has published several cookbooks (my favorite is Kosher by Design Entertains)
. It really is for the most part a compilation of Passover-friendly recipes from her 4 other cookbooks, or recipes from the cookbooks that she made Passover friendly, but there are new recipes as well. It's convenient to have all of her Passover recipes in one place, as I was photocopying my other cookbooks to have recipes for Passover.

TON = A Taste of Nostalgia: Tales And Recipes to Nourish Body And Soul. This is a very sweet cookbook, compiled by a famous Hassidic Rebbe and psychiatrist, Rabbi Dr. Abraham J. Twerski, and another author, Judi Dick. The recipes are grouped by holiday, and Rabbi Twerski provides wonderful background about each holiday, and how it was celebrated in the "old country" in Europe, or in his family in the U.S. It's absolutely fascinating and a wonderful read, and the recipes are very "haimish". If you're looking for very, very classic Jewish recipes, this is the cookbook to get.

For years, I could not master potato kugel. I tried recipe after recipe, and I just could not make something that I considered good. It seemed that all my sisters had the same problem as well. I picked this cookbook up on a bargain rack at a book stall in a pizza store in the Catskills(!), and decided to try their Overnight Potato Kugel recipe. You basically make the kugel like other typical recipes, but then leave it in the over overnight at 200 degrees, with a pan of water underneath. The kugel is UNBELIEVABLY DELICOUS. I think that my guests were close to tears. It's just that delicious. Since I have guests sleeping over after the Seder, and I'm serving a seuda (festive meal) the following morning, and the oven is on anyways (we don't turn appliances off and on during the first two days of the holiday), I'll take the opportunity to make this kugel. I can't wait!

EKC = Enlitened Kosher Cooking. This is an interesting cookbook written by Nechama Cohen of the Jewish Diabetes Association. All the recipes are very low in fat and carbs, and easy to prepare. I have to admit that I don't always follow exactly what she directs you to do (for example, to save fat she has a specific way of sauteing leeks and onions; I just saute onions my way, and skip the leeks, which scare me). I've discovered some great salads and soups in this cookbook, and am slowly trying other recipes. Last year I took the cookbook to work and photocopied about 20 recipes for Passover.

Paper - this means that I got the recipe from someone else, or off the Internet, and I did not keep track of the source. The Broccoli Soup and Zuchini Kishke kugel recipes are from a small Pesach cookbook that a Yeshiva mailed as a fundraiser this year. My in-laws, who are eating 3 or 4 meals at my house let me review it and photocopy a bunch of recipes.

S&S: Spice and Spirit: The Complete Kosher Jewish Cookbook. This is a must-have cookbook for any kosher kitchen. It has all the traditional Jewish recipes that you could possibly need, and it has a nice guide to many Jewish customs and holidays as well. The recipes are well-written and are indexed well. Some of my more famous recipes are in here, including Spiced String Beans, Mushroom and Rice Casserole, and their classic chocolate cake recipe. If you are looking for a traditional recipe, this is your go-to book. I have purchased this cookbook for all of my sisters, and many brides. They all thank me right after they get married. I've copied out some of my favorite recipes to use over Pesach. They *do* have two Pesach cookbooks, the original Spice and Spirit Kosher Passover cookbook and the new one, but they are much more limited than the year-round and other Pesach cookbooks that I own. The recipes are very simple, and use a limited range of ingredients. This cookbook is printed by Chabad Lubavitch, a hassidic sect, and they do not mix matza meal and water during the holiday, which makes the already-limited Pesach diet even more so. They also peel everything, including tomatoes. Thankfully, my husband is not that strict, and actually complains if I do not make something with matza meal in it.

I usually make something out of the The New York Times Passover Cookbook as well, but since I've been really stressed and probably will not have a whole lot of time to cook before Shabbos begins on Friday night, I skipped it this year. I do hope to make some of my favorites for the last days of the holiday, which take place next Saturday and the following Sunday. These recipes are a bit more complicated, but are really wonderful. By complicated, I mean that I had to run out on a holiday eve to do something, and asked my sister to make the one last dish for the meal that night, a mushroom stuffed chicken from this cookbook.

When I came back, she was NOT HAPPY with me, and informed me that I was crazy for even THINKING of making this recipe, and had made something else. So yes, some of these recipes are a little more labor intensive. On the other hand, this same sister found a potato-vegetable kugel recipe in this cookbook that got rave reviews at her mother-in-law's house, and she now makes 3 or 4 of them every Pesach.

* the asterisks indicate that I should make this before the holiday or Shabbos begins. Usually the recipe requires a food processor or my trusty immersion blender, appliances that I cannot use during the holiday.

Now I must go finish the kitchen and get the cooking started! Have a wonderful, kosher holiday!

Update 4/18:
Margarine found. Tub margarine, but this will help for a couple of recipes, and to enliven the dry, dry matza. A local store went looking and found a supply. I'm impressed, since this store just stocks up once for Pesach, and doesn't care about anything after the first days of Pesach.

Also, for the first time EVAH, my kitchen is ready, the dishes are unpacked, and I've even cooked something, and it's not the morning of Pesach. Wow.

Oh, and I hurt all over. I need a massage.

Happy Pesach to those who celebrate it!

My favorite Chanuka recipe

2007-12-05T16:41:00.000-08:00

Happy Chanuka everyone!

Chanuka is a fun, yet peaceful holiday. I'm not ripping my kitchen apart to make it kosher-for-Passover, not cooking up a storm to feed 3-14 people for 6 festive meals in 3 days (most holidays, except Yom Kippur), not building a hut on my back porch (Sukkos), and not making 40-60 little gift package of food to deliver to friends and family and still cooking up a storm for a festive meal (Purim).

No, it's me and my husband, peacefully gazing at the Chanuka menora/chanukiya lights. I take a break while my husband serves supper, and I prepare for one slightly informal Chanuka party that I host anually for my family. We don't do the whole gift thing, but I sometimes buy a small gift for my nieces and nephew that do come to the party.

There are tons of regular potato latkes out there. I won't bother you with them. Just do a search for "latke" and be prepared to go through lots and lots of results.

What I would like to share with you is a recipe that I found shortly after I got married, which was featured in the local paper's Living section. I think it's originally from a famous Jewish author's cookbook, but I've seen it in many other websites as well.

My sisters, husband and I like food with a little kick. So to give my Chanuka menu a little variation, I usually add Curried Sweet Potato Latkes to the menu.

Ingredients
1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
1/2 teaspoon cayenne powder (if you're not sure you want it that spicy, use less)
2 teaspoons curry powder (if you're not sure you want it that spicy, use 1 teaspoon)
1 teaspoon cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately) (use soy milk if serving at a meat meal)
Peanut oil for frying (I use grapeseed oil - high burn point, not so oily tasting)

Direction
1. Grate the sweet potatoes coarsely, or just use your food processor. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.

2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.

3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve.

Good with sour cream.

Feel free to double or triple the recipe as you want. I don't remember how much it makes - when I make them this weekend, I'll add the estimate.

Enjoy!

Review: The World at Table JEWISH FOOD

2007-09-23T12:46:00.000-07:00

I frequently preview cookbooks at the library before purchasing them. I only have so much space on my bookshelves and need to be selective. I picked up a great find at the library this week, and this one is a keeper! (Of course I'll return it to the library. Sheesh. But it will be on my Kaboodle wish list. )

Matthew Goodman's Jewish Food: The World at Table, published by HarperCollins provides one of the more comprehensive overviews of Jewish cooking throughout the world. Yeah, we all love Yemenite, Moroccan, American and Hungarian cooking. That's nothing new. But Matthew Goodman goes beyond the usual international Jewish cookbook and intersperses details about additional Jewish communities (many of which no longer exist). For example, he provides details about how Jews ended up in Bombay and Calcutta, India, and then provides select recipes from their community. As one of my sisters just married a young man from the community that formerly lived in Bombay and Calcutta (his father, aunt and other relatives were born there), it was a pleasure to see the Narla Chi Kadi (Bombay Coconut and Green Mango Soup) , Aloo Makala (Calcutta Deep-Fried Potatoes) and Kombdi Cha Kanji (Bombay Curried Chicken). I'll be making that last one for the Friday night Shabbos meal on this upcoming Sukkos holiday weekend. I just don't have any tamarind paste, so I guess I'll have to do without.

In addition to the usual countries (Spain, Yemen and Morocco for example), there are also essays about Alsace, Salonika, Ionnina (I'll bet you never heard of that one - it's in Greece), Bukhara, Rome, and Baghdad.

Matthew also wrote essays on various dishes and explained where they came from, and how there are prepared in different communities. For example, there is an essay about Borekas (did you know that they're originally from Turkey?), and details about Herring, Chicken Soup, Rice, Poultry, Cabbage and others. In the section about Chicken Soup, he explains how chicken soup, considered by many to be associated with Ashkenaz cooking, actually started in other Middle Eastern countries. Iraqi Jews eat chicken soup with rice, in Greece they blend their soup with Egg and lemon (it's called Avgolemeno), and is also popular in Turkey, Italy and Yemen. He then provides a European chicken soup recipe (Goldene Yoich), a recipe from Calcutta called Marag, and Shorba Bi Djaj (the aforementioned Iraqi soup), along with recipes for kreplach and Matzo Balls.

All in all, this is an excellent overview of international Jewish cooking, with a good balance of recipes and background materials. It is not a thorough overview of any particular community's cuisine, but it does provide a wide selection of recipes for every kosher food type. I look forward to referring to this cookbook during my upcoming cooking for the holiday.