• Email
  • Pin It

Shifra’s Cooking Tips


Contributed by:



4 comments | Leave Comment


For Parmesan to top a salad:
Peel the parmesan cheese lengthwise, using a vegetable peeler to get long strips of parmesan cheese to top off the salad.

Make your own croutons:
Slice leftover bread into desired size croutons. In a nonstick pan, heat about ¼ cup extra virgin olive oil and toast the bread in the pan until it becomes crunchy, about three minutes. Add salt, pepper, other spices and herbs such as garlic, rosemary, or basil. Alternatively, preheat oven to 450o, drizzle olive oil and spices of choice over cubes of bread and toast for about ten minutes, making sure not to burn bread.

How to select cauliflower:
Select cauliflower that is firm and tightly packed and make sure that the heads are purely white with no brown spots.

For Pickling:
Use nonreactive pots (stainless steel, enameled pots, cast iron) when making pickling liquid, reactive pots (aluminum and uncoated iron) will leave an unpleasant taste.

Leftovers Meatloaf:
That is if you have any leftovers!  Leftover meatloaf makes a wonderful sandwich – cold, sliced thinly with some mustard. If you like it hot, use a flat, stovetop griddle, lightly sprayed, and heat slices on both sides.

Lemon verbena
This herb has bright green delicate leaves that produces a strong lemon flavor and aroma. Lemon verbena can be added to teas, salads, sorbets and as a flavoring to jams, stews and more.

Fire Roasted Tomatoes:
Fire roasted tomatoes have a smokey flavor that adds a lot of depth to many dishes. Use it in marinara sauces, roasts, and barbecue sauces to
uplift traditional sauces calling for tomatoes. It is easy to find in any large supermarket. Hunt’s makes an all natural fire roasted tomatoes, with no added smoke flavor; simply authentic tomatoes that were slowly roasted over an open fire. To roast your own tomatoes; slice tomatoes in half, brush with olive oil and place on medium heat on an open grill. once tomatoes are blackened in spots (about 5-8 minutes) place in bowl and wrap in plastic wrap.  Remove peel and dice tomatoes when ready to use.

Making Pastry Crust:
For that melt-in-your mouth crust, the margarine and water must be ice cold.  If I am also making a large chicken pot pie I normally put crust on the bottom of the pie as well as on the top.

Powdered Sugar Topping:
Put the confectioners’ sugar into a hand sifter and sprinkle it on top of the treats.

Posted in

About Shifra Klein


Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.




4 Responses to Shifra’s Cooking Tips

  1. Such great tips! I especially like the tip for how to select cauliflower. I didn’t realize cauliflower had to be tightly packed. I’ve never seen Lemon verbena…wonder where I can get it?

  2. Wonderful tips!! I would love to find fresh lemon verbena. I love the tea flavor, but fresh would take it to the next level!

  3. Love these great tips, thanks!

  4. I learned two things… and now I am going to fire roast some tomatoes.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email