No matter how you slice it, pizza has gone mainstream and is now one of the most popular fast foods in North America.  Pizza was first made popular in the United States by soldiers who brought the concept back from Italy at the end of World War II. The literal translation for pizza is “pie,” but pizza pie is generally savory, not sweet. Pizza is usually round in shape and is made from crispy, yet tender yeast dough topped with
tomato sauce, grated mozzarella cheese and various toppings such as bell peppers, mushrooms, onions, even anchovies. Different cheeses can be used: goat cheese, feta, Monterey Jack, Swiss and Parmesan.

Gourmet-style pizzas might be topped with shiitake, porcini or Portobello mushrooms, roasted peppers, artichoke hearts, hearts of palm, capers, salsa, tomato slices, sun-dried tomatoes, zucchini slices, fresh or dried herbs (basil, oregano, rosemary, thyme), sliced red onions or leeks, partly cooked eggplant slices, chopped spinach, garlic slivers, blanched broccoli, cauliflower or asparagus, grilled potato slices, green or black olives, even smoked salmon and cream cheese!

Pizza comes in various sizes and shapes – from mini pizzas which make excellent appetizers to large rectangular family sized pizzas baked on a sheet pan and then cut into squares. The crust can be thin and crispy, thick and chewy, or somewhere in between.  The dough is usually made with all-purpose flour but you can use a combination of all-purpose and whole wheat flours. Spelt flour has a slightly sweet, nutty flavor but it
works well as an alternative to all-purpose flour in pizza dough.

Pizza is usually baked on a round metal pan ranging in diameter from 12 to 15 inches, with a shallow, rounded raised rim.  If you prefer thick crusted pizza, there are deep-dish pizza pans with 2″ sides. Perforated pizza pans have dozens of small holes to allow moisture to escape and create even browning. Don’t expect great results if you bake pizza on a disposable foil pizza pan – the crust won’t brown properly and will be
pale and doughy.

Baking pizza in the lower third of the oven helps create a nicely browned, crispy crust. Pizza dough can even be grilled on a BBQ about 4 or 5 minutes on the first side, then flipped over, topped with tomato sauce, grated mozzarella cheese and grilled vegetables, then cooked a few minutes longer, until the cheese is melted and golden.

Rosemary Focaccia with Other Appetizer Options

Focaccia is an Italian flatbread made from yeast dough that has been rolled very thin and shaped into a large, flat rectangle or smaller ovals. The dough is then generously brushed or drizzled with olive oil and sprinkled with salt. Slits are cut into the dough or indentations can be made with your fingertips. The indentations are often stuffed with fresh rosemary or other fresh herbs before baking. Focaccia makes an excellent accompaniment to soups or salads and also is delicious served as an appetizer.

Pizza Pinwheels

This article was originally published in Joy of Kosher with Jamie Geller Magazine (Bitayavon Summer issue 2012) – to get more recipes like these and more pizza variations subscribe now!

A lot of people would consider it comforting to dig a fork into a bowl of spaghetti covered in hot marinara or cream sauce. I wouldn’t argue! Still, those steamy, filling dishes seem so—winter. In the summer, when produce is so sweet and we’re energized by light, healthy foods, I rather dig my fork and swirl it around, and pick up something…that’s just like these.

Grilled Vegetable Linguine

If you are grilling your vegetables indoors:

• Grill Pan or Non-Stick Skillet: grill the green and yellow beans in a preheated grill pan or regular non-stick skillet for 6 minutes, and the cherry tomatoes for 3 minutes, turning over both with tongs halfway through.
• George Foreman Grill: green and yellow beans need 8 to 9 minutes; cherry tomatoes need 3 minutes.

Enjoy this gorgeous Linguini Grilled Summer Vegetable Salad.   The combination of perfectly seasoned linguini with grilled summer vegetables is outstanding. This warm side dish is great for a summer barbecue, or just about any time. Even the kids love it. If you can’t find yellow wax beans, just use a full pound of green beans. The green and red colors are fabulous together. If you are making the linguini in advance, simply place it in a colander before serving, and pour plenty of boiling water over it. This will refresh the pasta and heat it through.

Try the all vegetable zucchini “spaghetti” for a deliciously light summer salad. If you can’t find miniature onions, use shallots instead, but then decrease the garlic to just half of a very small clove.

Note: I find the quality of the OXO julienne peeler to far surpass that of other julienne peelers.  But be extra careful when handling them as they are quite sharp.

As seen in Joy of Kosher with Jamie Geller (Summer 2012) – Subscribe Now.

Beat the summer heat by adding plenty of fresh summer vegetables to your plate. Eating seasonal vegetables is not only convenient, but according to Traditional Chinese Medicine, it actually helps your body acclimate better to the current season, since you are eating foods that are
grown in a climate similar to where you live. Eating seasonally also supports local farmers and is easier on the environment, since produce does not have to travel far for you to enjoy it.

During the summer season we become active. We travel, we play outdoor sports and we engage more with the people and activities that are going on around us. This activity is reflected in thriving summer produce, when plants are at their peak, bursting with vital nutrients.
We crave these water-rich vegetables, like crispy green lettuce, juicy cucumbers, succulent marinated asparagus and fresh corn on the cob.

In order to maintain our health and vitality, how we prepare foods is equally important to the foods we choose. Our bodies desire fresh, raw foods to help us cool down and feel energized.  Light steaming, grilling and quick sautéing are also ways to help our bodies come into balance with the heat.  The following salads are light and refreshing, yet satisfying – pretty much a meal on their own.

All three of these recipes are vegan/pareve, so you can enjoy them anytime, anywhere. I like to serve these salads pre-arranged in individual bowls for beautiful presentation. They can also be arranged in a large salad bowl and then dressed and tossed at the table.

Umeboshi Mushroom Salad

Gorgeous Garlic Mushroom Salad

This salad features a beautiful assortment of colors, flavors and textures from each different ingredient. It is all harmoniously brought together with the dressing.  The dressing and sautéed mushrooms feature umeboshi plum vinegar. The vinegar gives this salad a slightly salty, sour flavor, and serves as a digestive aid.  Umeboshi vinegar is the bright red brine that is leftover from making umeboshi plum pickles.  It can be used to season cooked vegetables, soups, marinades and dressings. It is available in the Japanese food section at most natural food stores or click here to purchase. To replace the flavor of umeboshi vinegar, a mixture of red wine vinegar and sea salt may be used.

Sweet Daikon Salad with Sesame Citrus Dressing

Sweet Daikon Salad with Sesame Citrus Dressing
Dried daikon is a white radish that is sliced into strips and sun dried. It is a great source of fiber, potassium and vitamin C. It has been used for
centuries in Asia as a powerful cleansing food to help dissolve and detoxify the body of old fats that are stored deep within. It is also a diuretic
and helps to cleanse the liver, gallbladder and kidneys. You can find kosher dried daikon from Eden Foods.  This salad has a few more steps in preparation than the other salads, but I think the health and beauty benefits that will ensue make the extra prep time worth it.

Southwestern Salsa & Black Bean Salad with “Sour Cream” Dressing
In moderation, tofu can be beneficial for the body because it is high in calcium, manganese and iron, and it has been known to
lower bad cholesterol and triglyceride levels. It also cools down the body, making it the perfect remedy for a hot summer day.  To get this recipes and many more, subscribe to JoyofKosher with Jamie Geller now!

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.

Wasabi is a Japanese horseradish typically available as a dry powder we reconstitute to use as a topping for sushi.  It’s strong pungent flavor pairs perfectly in many recipes from vegetables to chicken to fish.  Gold’s, long famous for horseradish, uses their sharp vegetable to make flavorful sauce with just the right bite.  We have prepared a tasty Pan Seared Salmon basted with Gold’s wasabi sauce that everyone will love as well as Hot & Spicy Wings covered in this liquid green gold.

I always look for a way to change the standard Shabbat menu without taking away from the classic elements of a fish, soup, and chicken.  I find that gefilte fish isn’t always a crowd pleaser, yet a fresh piece of salmon tends to have adults and children asking for more.   After continuously eating dairy, dairy, and more dairy during Shavuot, it’s nice to give  yourself a break with a low calorie, yet flavorful appetizer.  Finding a way to get your family to eat healthy can be difficult, but searing the salmon allows the fish to become crisp on the outside, and juicy on the inside.

These Pan Seared Mini Salmon Bites are a great appetizer that will have your guest’s mouths watering.  The wasabi sauce adds zest to this refreshing Spring dish.  The tomatoes and asparagus will give color and extra flavor to this fast cooking salmon, which will be great when pressed for time and still want to cook up a great looking dish to serve to guests.

Spicy Chicken Wings

For another change of pace, Gold’s wasabi sauce sure makes some spicy wings.  Boys will be boys, and you can never go wrong serving some hot and spicy chicken wings.  Whether they’re for watching sports or laid back pool party, this dish will be a hit at all your summer gatherings.

Gold’s wasabi sauce mixed with the sweet chili marinade creates a hot and tangy flavor, which will give your wings an extra hit of spice.  Without frying them in deep battered oil, the flour adds texture to the chicken, which will give them that crunch they need, without the additional calories when fried.

Wings are a classic food that will never go out of style.  They’re great for any age group, and can be served on a fancy plate or casual platter.

Get the recipes

Pan Seared Salmon

Wasabi Chicken Wings

Disclaimer: This is a sponsored post as part of a partnership with Gold’s. All thoughts and opinions expressed are my own.

Nothing says summer like a picnic at the park or at the beach. Grab a basket and pack up some of these delicious light recipes!

I remember my very first beach picnic.  The gorgeous weather and clear sky provided the perfect backdrop for our blanket filled with delicious sandwiches, salads, and other treats. My friend and I high-fived one another; surely, this was a picnic that would go down in history.  But no sooner had the rest of our friends arrived, that we watched in horror as half of our spread disappeared into a huge, errant wave and was dragged out to sea. What remained got ravaged by a gust of briny wind.  We stood by in disbelief as these events unfolded in rapid succession, in the span of only a few minutes.

Thankfully, over the years, I finally wised up. Here are a few things I learned:

Picnic Essentials – Aside from the standards like sunblock and beach towels, there are a few extra things that make picnics on the beach much more pleasant.

Baby Powder – Chances are, you have a small shaker bottle of baby powder hidden somewhere in the recesses of your medicine cabinet, and don’t quite know what to do with it. In addition to keeping your wooden floors from squeaking, this common household item works amazingly well as a sand remover from skin. Apply liberally to hands or other body parts, rub in, and watch the sand fall away.
Hand Sanitizer – Sure, you can wash your hands with the ocean water, but let’s face it, the sticky residue that remains leaves something
to be desired. Once you’ve dusted your hands with baby powder, apply hand sanitizer to keep your hands feeling clean and fresh.
Sport Top Water Bottles – Whether you purchase bottled water with sport tops, or go the green route and use reusable bottles, the pop
up tops work best in a beach scene. Not only do they keep the sand out better than bottles with caps (which, incidentally, are easily lost), but they provide a very useful stream of water when squeezed to wash off fruits, vegetables, or even skin abrasions.
Cooler – According to Dr. Angela Frasier at the Department of Family and Consumer Sciences, there are a myriad of foods that must remain cold in order to prevent the growth of harmful bacteria such as salmonella. Proper use of a cooler cuts the risks of contracting a food-borne
illness dramatically.
Insulated Beverage Urn With Dispenser – Staying hydrated in hot weather is very important, and keeping a ready supply of water close by (rather than taking a long walk to the public restroom) encourages everyone to keep those water bottles filled. Bring along a second urn to offer an alternate beverage for variety, such as lemonade or iced tea.
Gel Packs – Throwing a few gel packs into your cooler will not only help keep your food cold, but also serve as a cold compress, if needed.
First Aid Kit – Probably a good thing to keep in your car in general.  Safety first!

Although we recognize sandwiches as the ultimate picnic food, they often become sand magnets on the beach.  Making your favorite sandwiches into wraps by using flat breads such as laffa or tortillas solves the problem beautifully, besides, it keeps the fillings contained. Try wrapping your wraps in a piece of wax or parchment paper, which your guests can peel off as they eat. Try out these delicious wraps for something new:

The Sunburnt Tuna  and The Chill Cheese Wrap

The most successful beach foods tend to be foods that don’t attract sand, and, unless your beach allows bonfires or barbecues, things that are
good eaten cold. Try some of these tried and true favorites, or take some of your own!
Roasted or Fried Chicken – A Southern favorite, chicken drumsticks feature a built-in handle that makes grabbing and eating easy. Chicken breasts work great in chicken salad.  Tip: Try substituting up to half of the flour in your fried chicken recipe for corn starch for a longer lasting crunch.
Grapes and Watermelon – Not only are they delicious and fun to eat, high fiber fruits such as these deliver much needed hydration to your body without needing a bathroom close by.
Carrots, Celery Sticks and Bell Peppers – Sliced fresh vegetables are nutritious and lend a welcome textural change to otherwise soft or mushy picnic food, and are much healthier than chips.
Granola Bars – These hearty snacks are full of B vitamins and fiber to help provide an extra boost of much needed energy after a long day
of frolicking in the waves.
Cookies -Although many enjoy brownies or cupcakes on a beach picnic, cookies are probably the most successful because they lack the nooks,
crannies, and moisture that sand needs to stick. Of course, nothing beats a fresh s’more roasted over a bonfire, but if your beach doesn’t allow an open flame, these s’more cookies are a treat you can bring from home.

S’more Cookies

Chewy Chocolate Chip Granola Bars (For this recipe and more subscribe to Joy of Kosher with Jamie Geller Magazine)

My first beach picnic wasn’t a complete disaster. It ended with hot dogs skewered on sticks, roasting over a bonfire, and s’mores for dessert. Some friends even brought a guitar and some bongo drums.  There’s a Chinese saying about meeting obstacles:  “Be like water.” When you encounter a problem, go over, under, or around it, rather than try and push it out of the way. In other words, just go with it. Sometimes, the most perfect beach days are the ones that happen spontaneously and purely by accident, despite all our good planning. It also helps to check the tide schedule.

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.

Spring is officially here and the warm weather is finally coming out to greet us. The birds are chirping, the sound of lawn mowers is filling the neighborhood and the picnic baskets are coming out of hiding. I’ll take any opportunity to eat in my backyard with my family when the sun is shining and it’s always a fun challenge to come up with new recipes to enjoy outdoors. I like recipes I can prepare in advance so there’s no stress as we sit down to eat. I also love side dishes that we can eat cold or room temperature so there are a few items at the table that didn’t come off the barbecue. A little variety is the spice of life, right?!?

Lamb Bacon

This recipe for asparagus wrapped in lamb bacon is so beyond simple, only takes a few minutes to prepare and tastes absolutely delicious right out of the fridge! The fresh asparagus, salty lamb bacon and sweet brown sugar come together for the perfect side dish or snack that you will definitely want to eat at your next picnic. I suggest making extra because you might want to eat them all as soon as they come out of the oven.

Uncooked Lamb Bacon Wrapped Asparagus

Get my recipe for Lamb Bacon Wrapped Asparagus.

I purchased the lamb bacon at Pomegranate in Brooklyn, NY. You can also order lamb bacon online from KOL Foods. If you know where else lamb bacon can be purchased, in store and online, please let me know in the comments below!

This blog post is all about reinventing Israeli cuisine in honor of Jamie making Aliyah. With Yom Ha’atzmeut around the corner, I don’t think there’s a better time to introduce it! When you think about Israeli foods, I think that there is nothing more Israeli then falafel.

Falafel is the quintessential example of Israel itself, not just its cuisine. Its flavors are loud, obnoxious, and loved by all; this dessert rendition is the same. You have the rich fried chocolate falafel balls paired with the fresh and sweet fruit salad and perfectly balanced with the salty parmesan tuile.

I think one of the reasons that falafel is so popular with Israelis, and around the world, is because it’s an entire meal tucked into a pita. A single falafel has a bit of everything you should be eating daily: vegetables, protein, carb; and, of course, the taste of deep fried deliciousness.

As vegetarian – veganism continues to be on the rise, so is falafel. I think the best example of this is Maoz Falafel which started out in Amsterdam by two Israelis but has slowly spread all over the globe.

There are two recipes for the original falafel ball, a Yemenite one made strictly with chickpeas or the Egyptian one made from fava beans. I would say that this recipe might have an American tinge to it; not only is it a dessert but it’s a dessert that involves frying chocolate.

Unlike the much loved classic which is street food, this is definitely a more refined show stopper for when guests are coming over. The recipe isn’t overly complicated especially because you can freeze the falafel balls in advance before frying them at the last minute. This dish will surely wow friends with its taste and the fact that you use both Hebrew and French (tuile means tile or when cooking, a thin crispy dough) while introducing this dish.

Like the original falafel the chocolate falafel balls are best served immediately after they are fried. Like any falafel enthusiast knows there is a legitimate danger of burning your tongue when you excitedly eat them right off the frying pan!

Chocolate Falafel with Fruit Salad and a Parmesan Cheese Tuile is the perfect thing to serve this Yom Ha’azmeut to get a taste of today’s Israel; which is constantly reinventing itself and challenging our views on everything sabra from falafel to kibbutzim.

Shakespeare didn’t have asparagus in mind when he wrote,

Now is the winter of our discontent

                   Made glorious summer by this sun of York

But he could have. Because lovely, elegant asparagus is a harbinger of spring. Because, even though I know I can buy the spears throughout the year, I also know that, come April, the ones I buy will be the local kind at the farmer’s market rather than those grown and packed for shipment from some faraway place.

Lemon Roasted Asparagus

For me, asparagus has always meant spring has sprung! Sunnier skies, tulips blooming, warmer weather, lighter clothing. Freedom.

Fortunately, everyone in my family — my husband Ed, kids, in-laws and grandchildren all love asparagus, making it easy to put at least one vegetable on the plate when we all have dinner together. And asparagus spears are so elegant looking that they are a regular go-to when I have company for dinner, which is often.

I usually buy green asparagus. They’re expensive enough! The white (and purple) ones can be too costly. And I usually buy the medium thickness spears. The thick ones (a different variety, NOT older) are full of good asparagus flavor, but need peeling and most of the time I don’t have the time to bother. Pencil thin asparagus are very delicate, best steamed and served with a dab of butter or a squirt of lemon juice and nothing more.

Asparagus Quinoa Salad

The medium ones are more versatile in asparagus recipes. I don’t peel them and I can use them for every sort of recipe. Steamed, roasted or (when it’s even warmer and I can cook outdoors) grilled and served as a side dish. Cut up and used in a frittata, risotto, omelet, quiche or with pasta. Chopped for soup.

I cook with a lot of whole grains, so very often I’ll make quinoa, farro or oat groats, add some vegetables, asparagus included, to create an easy side dish or salad.

I also use the spears dressed with vinaigrette and served at room temperature as a first course. It’s a perfect make-ahead dish for a summer buffet. You can easily change this kind of salad to suit your need: sprinkle the spears with toasted, buttered breadcrumbs and/or freshly grated Parmesan Cheese for a dairy meal or sprinkled with crushed, toasted almonds or hazelnuts or freshly grated citrus peel and chopped mint or finely chopped hard-cooked eggs when you need something parve.

April and the next couple of months is probably a good time to try out some new asparagus recipes. Now that the discontent of snow and cold has passed, it is a delicious way to welcome spring.

What is your favorite way to cook asparagus?

Pineapple is great eaten fresh, added to fruit platters or salads, grilled on its own, or cut into tiny chunks with hot pepper for salsa.  Peel pineapple by cutting off both tops. Stand the pineapple on a cutting board. Run your knife along the sides of the pineapple to remove peel completely. You can use a melon baller or edge of potato peeler to remove any remaining parts of the peel.

Radishes. There are five types of radishes: Red Globe, Black, Daikons, White Icicles and California Mammoth White. They are all fat free, cholesterol free, and full of vitamin C.

Jicama is also known as a Mexican potato or turnip. The flesh of jicama is 90% water and is a great source of fiber and vitamin. You can store jicama in a cool dry place and it will last for a few months.  Jicama is a sweet, crunchy root vegetable that can be eaten raw, jicama is great in salads, soups and on vegetable platters. Jicama is popular in Mexican cuisine. Choose jicama that is medium-sized with dried roots. Full of vitamin C, 46 calories and 6 grams of fiber per cup, jicama has many health benefits as well.

Mangos are one of the most consumed fruit in the world. They are versatile and can be served alone or in salads, desserts, appetizers, fish, chicken or meat dishes.  When unripe, the amount of vitamin C increases, and when ripe the amount of vitamin A increases.

A plantain is a firmer version of a banana, but isn’t as sweet (lower sugar content). Yellow plantains are a bit sweeter, and green plantains are starchier. They are treated very similarly to potatoes and are a staple food in tropical regions. Plantains are considered a carbohydrate, but contain less carbs than yams or rice and are fat free as well. Steamed, broiled, grilled, fried and baked, plaintains are even ground into flour and happen to be gluten free.

Avocados are a fruit, not a vegetable, and are sodium and cholesterol free. An avocado has only 5 grams of fat per serving, and the fat is mostly monounsaturated (the good kind of fat). 90% of the world’s avocados are produced in California.  Besides for its creamy texture and awesome flavor, avocado is nutritious and provides one with healthy fats that are essential for a healthy body. Monounsaturated fat can help lower cholesterol when used in place of saturated fat, and the vitamin K, potassium, folate, vitamin C and E in avocado help lower cholesterol as well. Avocado is great in tartares, salads, soups and even used in some baking recipes. There are hundreds of varieties of avocado, some with smooth and some with bumpy skin. Test for ripeness by putting some pressure on an avocado. If it is too firm it is not ripe, but if it is too mushy it is too ripe.

Enjoy these recipes seasonal recipes:

Spaghetti Squash Pineapple Kugel

Spaghetti Squash Pineapple Kugel

Jicama Radish Salad

Guacamole with Plantain Chips

To get the recipes for the Pineapple Chutney, Pineapple Crisp, Tuna Tartare, and Mango Sorbet order Joy of Kosher with Jamie Geller Magazine (Bitayavong Spring 2012)  – Order here.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now

An Aussie Passover.  There is not much difference between American and an Australian Passover recipes, but I am The Aussie Gourmet and these are my favorite Passover recipes.

Passover is a busy holiday for me.  Enjoy some of the most requested Passover dishes from my home to yours.

This is my mother Miriam Stein’s recipe, all the way from Sydney, Australia. She is famous for this fabulous dip. When I asked her for the recipe, she could only tell me, “shitz arein.” A little of this, a little of that—you know the expression. I reconstructed the recipe and I think mum would be proud.

Marinated Eggplant Salad
Olive-Pepper Dip
Matbucha

I was introduced to quinoa by my cousin, Shelly Serber of West Hempstead (also formerly of Sydney, Australia). Shelley has an intolerance for wheat and is always looking for great gluten-free recipes. She makes this quinoa tabouli; I had to add it to my repertoire and it’s also quite perfect for Pesach.

Quinoa Tabouli (Not Pictured)
Pomegranate Salad
Nut Crusted Salmon with Berry Vinaigrette with Creamy Chrain Sauce

Roasted Zucchini and Asparagus
Melt-Away Short Ribs

Pavlova with Grilled Pineapple
Frozen Lemon Meringue Pie

In Main Image -

Silver Tip Roast with Fragrant Red Wine Sauce

Bella Topped Salad with Balsamic Reduction

Roasted Sweet Potatoes

As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now

When I grill a perfect (and perfectly expensive) steak and I see my husband pouring ketchup onto his plate so he can dip that perfectly grilled steak into it, I am absolutely horrified.

Ditto A-1 Sauce.

I always wonder why would anyone ruin a perfect (and perfectly expensive) steak with ketchup.

And yet, I confess: I always add ketchup (plus mayo as long as I’m confessing) to a hamburger. And always slather mustard on a hot dog (plus add sauerkraut).

So is there a difference?

After all, ketchup is a condiment and in recent years condiments of all sorts have become wildly popular. Roasted chicken with mango chutney; grilled fish with tomato salsa; sautéed turkey cutlets with pineapple-papaya relish. These and many other flavor enhancements and accompaniments have become more and more creative and inviting.

Maybe that’s another reason I can’t accept steak plus ketchup. It seems so old school. But Ed is adamant and, well, one should eat what they like right?

The truth is that for many of us the foods we love, even the ones we love most, might not be so lovable without that special something that makes them lovable. Like ketchup, mustard or any other condiment that we eat to add flavor to other foods, complement them and season them perfectly into a gastronomic love match.

That’s why I decided that this year, for Purim, I am not making my usual tea breads and cookies or my famous butter crunch candy or even the challahs that my friends look forward to.

I am making jars of chutney. Friends who are gastronomically adventuresome will try them eagerly at their next meal. Friends who are a bit more timid about new foods will want to see what this condiment stuff is all about.

In any event I look at this mishloach manot as more than a gift of food. It’s also an education of sorts.

These are the ones I plan to cook.

Kumquat Chutney

Apricot Ginger Chutney

In the cold of the winter nothing is better then coming home to a warm, hearty and mouthwatering meal. The smell and taste of the various recipes listed are enough to make everyone forget the chill and gloom associated with winter.

Mocha Brownie with Mocah Caramel Center

This is the ultimate brownie recipe especially for those who love the flavors of coffee and chocolate combined. The brownie is chocolaty and fudgy and the caramel is an original and delectable addition to the brownie. If you have no time or patience to make the caramel, try the recipe without the caramel.

Braised Short Ribs

The short ribs are cooked low and slow with an incredible combination of ingredients. When they are done, the meat literally falls off the bone. The smell and taste of this dish is glorious.

Seared Tuna with Pineapple Salsa and Balsamic Reduction

Searing the tuna makes the tuna look and taste amazing.  The pineapple salsa adds just the right burst of flavor and color to compliment the tuna.  When plated, this dish looks like artwork. Balsamic reduction is balsamic vinegar simmered down to concentrated syrup and adds
another dimension and flavor component to many dishes.

Spinach Lasagna

Sizzling sauce, gooey cheese and layers of pasta epitomizes comfort food.

Mushroom Barley Soup

This is a great recipe for a traditional mushroom barley soup.The earthy taste of mushrooms simmered in stock with barley and vegetables is perfect served on a cold winter day. Using dried mushrooms and its soaking liquid brings a depth of flavor to the soup.

Italian Style Meatballs and Spaghetti

These meatballs are a delicious and welcome change from many meatball recipes which call for a lot of sugar and sweet sauces. In addition, these meatballs are not fried and come out moist. They burst with the flavors of Italy; tomato, basil and garlic.

Sesame Crusted Tofu Over Stir Fry Soba Noodles

This is a healthy recipe that packs a lot of flavor and texture. Using the water that the pasta cooked in is a technique used by many Italian chefs Cabbage with Pomegranate Seeds and Pecans

This salad looks and tastes great. The green cabbage and the ruby colored pomegranates contrast really well together.

Basil Pea Risotto

Risotto is slow cooked Arborio rice, a very popular Italian dish that is featured on many menus in restaurants all over the world.  The starch in the rice releases during cooking and makes a naturally creamy rich dish. It does take a while to prepare, so if you have time and patience
and want to bring the restaurant experience to your kitchen, try out this delicious risotto. The risotto is great served with pan seared fish.

Winter Vegetable Soup

This is a flavorful, healthy soup that is easy to make. The soup freezes well and is filling and delicious; perfect for a cold winter day.

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

Cauliflower is in season right now and we want to help you get more of it. Here are our tips on choosing, cooking and getting the most of this versatile vegetable.

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.

How to prepare cauliflower: Steam, roast, sauté, or eat raw. Make sure not to overcook as many nutrients are lost in the cooking process.

Although white cauliflower is the most common and readily available, there are actually 4 types of cauliflower

White
The most common form of cauliflower available, white cauliflower is crisp and light and becomes sweeter and tastier when roasted or marinated.
Purple
Purple cauliflower has anthocyanins, similar to red cabbage and red wine. When marinated in a vinegar based solution, the cauliflower tastes
incredible and turns the dressing into a beautiful purplish color.
Orange
Orange cauliflower has 25 times the amount of Vitamin A as the other cauliflower varieties and tastes almost exactly like the white cauliflower variety.
Green
Green cauliflower is a cross between white cauliflower and broccoli and is also known as broccoflower. A variety of green cauliflower known as Romanesco is a spikier, cooler looking version of green cauliflower.

Nutritional benefits: Cauliflower is low in calories, full of Vitamin C (a natural antioxidant) and dietary fibers and contain phytochemicals
which may aid in blocking cancer growth.

Whenever there is an abundance of fresh produce, it is always a good time to try pickling.

Pickled Cauliflower Salad

Sunchokes, also known as Jerusalem artichoke, sunroot and earth apple are native to North America and were actually cultivated by the Native Americans years before the discovery of America. Sunchokes come from the sunflower family and were therefore called sunroot by Native Americans. There are many theories as to why they are called Jerusalem artichokes as they are not from Jerusalem and do not look like artichoke. One theory stipulates that sunchokes became a staple item in the diets of the early European settlers in America a.k.a. the ‘new Jerusalem’ thus naming the vegetable Jerusalem artichoke. They are long, round like a tube and taste like a sweeter, crunchier version of a potato. Like a potato, they are great baked, roasted and in soups and stews. Unlike a potato, sunchokes can be eaten in its raw state, and are
great additions to salads and stir fries.

Try them in this tasty salad.

Roasted Red Pepper and Jerusalem Artichoke Salad

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now

Make-your-own-salad bars have sprouted up almost everywhere and introduced the idea that almost anything goes when creating a salad. Vibrant fresh produce doesn’t always come to mind during the winter months. However, surprisingly enough there are amazing seasonal winter produce that can be combined to create crisp, fresh, crowd-pleasing salads.

Roasted Red Peppers & Sunchoke Salad

Sunchokes add a crisp component to this savory winter salad. The contrast in color and texture also makes for a great presentation.

Curly Endive Caesar Salad

Capers add a distinct and savory flavor to this salad. Capers are sun dried and brined buds of a flower mainly found in the Mediterranean. They are briny and salty, similar to an olive and come in a variety of sizes. If desired, lessen the saltiness by running the capers under cold water. Capers are available in most supermarkets and grocery stores in glass jars and cans.

Endive Citrus Salad with a Mojito Dressing

The bitterness of the endive, the sweetness of the citruses, and the tang of the lime and mint, bursts onto the palate, giving the dish a refreshing delicious flavor. Mojito, a well known cocktail which utilizes rum, mint and lime, is the inspiration for the dressing in this striking salad.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

What can be better than a cup of hot cocoa on a cold winter’s day?
A mug of hot chocolate—and make that the haute kind.

Not to be confused with cocoa powder mixed with milk, real hot chocolate is made by melting solid bars of chocolate, preferably a dark variety containing a high percentage of cacao, with cream and milk.

To make your own haute chocolate creations, melt white, milk, or dark squares (look for high percentages of cacao in the dark). Add hot water, warm milk or cream, followed by a good sprinkling of your favorite flavorings such as liqueurs, citrus zest, marshmallows, chopped candy,
spices, or extracts.

Take your cue from cuisines around the globe. Many cultures have distinct versions of this haute drink. Europeans favor a thick beverage of melted chocolate, unadorned except for whipped cream or mascarpone cheese. South American hot chocolate, made by combining melted
chocolate and water, is thinner and combined with spicy flavors such as cinnamon and chilies.

Chocolate pairs with practically anything, so make sure to take stock of your pantry as you jazz up your drink.

Hosting a party on a cold night?
Feature a make-your-own-“haute”-chocolate bar. Serve hot chocolate alongside bowls of different toppings. This is an especially perfect treat for a melava malkah (Saturday night meal).  Try these three amazing hot chocolate recipes.

Citrus Hot Chocolate

Spicy Hot Chocolate

Peanut Butter Hot Chocolate