In the joyofkosher Kitchen

 

The Best Dark Chocolate Review

 

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After learning about the connection between chocolate and health, I decided to work to make sure all the chocolate I use for eating and baking has 70% or more cocoa content.  I took a trip to Whole Foods and found a great selection of kosher certified, non-dairy chocolate bars and a 365 brand private label bag of chocolate chunks that will replace chocolate chips in my recipes from now on.

I picked up a bunch of kosher dark chocolate bars and decided to try them all and report my findings.  Tough life, huh?


 

Blogger Spotlight: Busy In Brooklyn

 

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Tell us about your blog and how you got started: I started Busy in Brooklyn just one year ago after my husband encouraged me to share my love of cooking and entertaining with the world. I post about my cooking, crafting and coping experiences. You’ll find lots of easy, fun and exciting recipes as well as basic cooking tips and tutorials. I never imagined blogging would be so fulfilling. I feel honored to have become part of the kosher blogging community.

What is your earliest cooking memory? As a teenager, I used to help my mom prepare salads for Shabbos. I loved chopping up the vegetables, but I wasn’t too good at seasoning them. More than once, I rendered a salad entirely inedible by adding too much vinegar or salt. It’s funny because nowadays, salads are my favorite thing to prepare. I love coming up with original combinations of ingredients and thankfully, I havent spoiled one in years.


 

In the JoyofKosher Kitchen with The Best of...

 

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Shifrah Devorah Witt & Zipporah Malka Heller are the mother and daughter dynamic duo when it comes to cooking.  Last year they came out with the Complete Asian Kosher Cookbook which told of their transformation from a Chinatown loving family turned kosher who wouldn’t give up their favorite Chinese food, but instead of getting it in Chinatown would learn to make it on their own.  Now they are back, just a year later with The Best of Mexican Kosher Cooking.

First Chinese, now Mexican, what made you decide to write this book?


 

Blogger Spotlight: Melinda Strauss

 

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Tell us about your blog and how you got started: Kitchen Tested is a blog devoted to cooking original, experimental and adventurous recipes and making them accessible in your own kitchen. I’ll practically try anything, especially when I get recipes requests from readers, and I’ll tell you all about the highs and lows of my cooking experiences. My recipes are written in a step-by-step process, including pictures along the way so the readers can practically copy the recipe without questions. I started Kitchen Tested because I was posting pictures of my kitchen adventures on Facebook and was getting tons of requests for the recipes. My wonderful friend recommended that I turn my Facebook album in to a blog and with some help from my techy brother, Kitchen Tested became a reality.

What is your earliest cooking memory? Making chocolate cake in my E-Z Bake oven! I used to sit in the kitchen while my mom cooked and I would bake right along side her. I can still taste the moist chocolate cake baked under a light bulb. Yum.


 

In the JoyofKosher Kitchen with Judy Bart Kancigor

 

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Judy Bart Kancigor is a contributing feature writer and columnist for the Orange County Register and the Canadian Jewish News, food editor of Orange County Jewish Life magazine, and a popular teacher of Jewish cooking and family life. She is the author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family (Workman Publishing), which chronicles five generations of her wacky family through its recipes, photos and stories, inviting the reader not just into the kitchen, but into a vibrant world of family and friends.

What motivated you to write this book?  


 

In the JoK Kitchen with the Kosher Butcher’s...

 

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I know you must be wondering who the Kosher Butcher’s Wife is, well she comes to us all the way from South Africa and we adore her already.  Do you want to know what Chanukah is like in South Africa – it’s Summer!!  Sharon Lurie is the author of Cooking with the Kosher Butcher’s Wife (2007).   She set out to dispel the old myth that kosher meat is tough, dry and boring.  In her latest book ‘Celebrating with the Kosher Butcher’s Wife’, Sharon takes you on her trip down memory lane, where she proves traditional recipes don’t have to be tired and old fashioned, but rather, very trendy and absolutely delicious.

Who is the Kosher Butcher’s Wife?


 

In the JoyofKosher Kitchen with Geila Hocherman

 

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Geila Hocherman is the author of the new cookbook, Kosher Revolution. She attended La Varenne and has received certificates from Paris’s Cordon Bleu and Manhattan’s Peter Kump’s Cooking School, now the Institute of Culinary Education. She was gourmet food buyer for Bloomingdales, worked as a private kosher caterer, and was a prep-cook at the Food Network. She has also contributed to the former kosher-cooking site, bfruitfull.com.

What is the Kosher Revolution? 


 

Holocaust Survivor Cookbook

 

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Kristallnacht, the “Night of Broken Glass” refers to a series of attacks on Jews throughout Nazi Germany on November 9-10,1938.  In memory of this tragic day, we talked with the authors of the Holocaust Survivor Cookbook, who have compiled a 350 page collection of recipes and stories from Holocaust survivors and their families from around the world.

Joanne Caras explains the journey to Israel that transformed her life, “In 2005, I visited Jerusalem to spend time with my son Jonathan and his wife Sarah.  I was joined by Sarah’s mother Gisela Zerykier of Teaneck, New Jersey. The newlyweds had recently made Aliyah and this was my first chance to see them as Israeli citizens.  Among the many sites they showed me was Carmei Ha’ir, a soup kitchen that feeds over 500 poor and hungry Israelis every day. Both Jonathan and Sarah were volunteers at the soup kitchen and they wanted us to see it.  I walked into that soup kitchen and my life changed forever!”


 

Talking with Paula Shoyer About Food Network’s...

 

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When we heard our friend, Paula Shoyer, was going to be guest starring on a Food Network show we couldn’t wait to see it! (more…)


 

In the JOK Kitchen with Norene Gilletz **Giveaway*...

 

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Norene Gilletz is the leading author of kosher cookbooks in Canada and the owner of Gourmania Inc. Norene is crazy about food and her world revolves around recipes. She divides her time between work as a freelance food writer, editor, food consultant, cooking teacher and culinary spokesperson.  Norene is passionate about healthy cooking and living, and has expertise in a wide variety of health concerns and special diets. Her motto, “food that’s good for you should taste good,” has been a core principle guiding her culinary career.  Norene’s previous titles include The Food Processor Bible, Norene’s Healthy Kitchen and Healthy Helpings.  Born and raised in Winnipeg, Norene raised her family in Montreal and now lives in Toronto, Canada. She has three children and five grandchildren. Norene received her initial culinary training in her late mother’s kitchen, where she was taught the creative art of recycling leftovers!

1 How would you describe your cooking philosophy?


 

Cooking with Poopa Dweck

 

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I visited the home of Poopa Dweck one Thursday morning to—well, what else but cook! (more…)


 

In the JoyofKosher Kitchen with Jack *GIVEAWAY*

 

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You are a partner, along with Alan Broner, of Jack’s Gourmet Sausages. What inspired you to start a kosher line of sausages?
Alan and I met at some culinary classes I was teaching at a local shop in Crown Heights, Brooklyn. One night after a wine and cheese class I taught, Alan and I got to talking and he told me how he had always wanted to learn how to make corned beef and pastrami……I had had a few drinks and I agreed that if Alan got a smoker I would teach him how to pickle and smoke meats (I had never done this before except in culinary school).

Several months later we had developed a corned beef and pastrami recipe that we and our friends were in love with. I was working on some consulting projects for a meat company at this point and Alan was begging me to teach him more. After a few months of pleading and prodding from Alan, I agreed to teach him how to make sausages (again something I hadn’t done since culinary school).


 

In the JoyofKosher Kitchen with Mitchell Davis

 

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Mitchell Davis is a cookbook author and food journalist with a Ph.D. in Food Studies from New York University. A graduate of Cornell University’s School of Hotel Administration, Davis majored in Food and Beverage Management and spent two years cooking and eating in France and Italy before settling in New York City to write about food. He joined the staff of the James Beard Foundation in 1993. Davis’s most recent cookbook is Kitchen Sense (Clarkson Potter, 2006), he is the author of two other cookbooks, Cook Something (Macmillan, 1997) and The Mensch Chef (Clarkson Potter, 2002), and is the co-author with Michael Ginor of Foie Gras…A Passion (Wiley, 2000).

Tell me about the James Beard Foundation?


 

In the JoyofKosher Kitchen with June Hersh

 

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June Hersh is the author of Recipes Remembered: A Celebration of Survival (May 1st, 2011) all proceeds are donated to the Museum of Jewish Heritage and The Kosher Carnivore, the Ultimate meat & poultry cookbook (St. Martin’s Press September 2011), a portion of the proceeds go to Mazon – a Jewish response to hunger.

1.      Your career has taken you in many directions, from school teacher to resource coordinator and only recently to cookbook author, how did you decide to write a cookbook?


 

Behind the Scenes: Filming with Jamie Geller

 

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Last Thursday we congregated at Jamie’s house to film some more Q&K videos. We decided to go for a more informal angle with this latest batch, and to that end Jamie asked Tamar and me to join her IN the videos. This was a simple suggestion, but one that had us worried about what we were going to wear, how to do our hair, how would the camera make us look – all stuff that Jamie has dealt with in the past and she told us not to worry, we’ll be fine. Jamie was right.

We had quite a few videos scheduled to be shot, and our call time was 9 am. Sathya, our awesome videographer, showed up with Jed, his assistant, and started setting up the lighting and the cameras and planning the shots. There were wires everywhere that I tripped over at least four times. (But not on camera, hopefully).