Kosher Cooking School

 

How To Roast A Whole Head Of Garlic

 

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Properly roasted garlic might be one of the easiest and most delicious kitchen know-hows. Garlic is a healthy addition to any recipe: low in calories, packed with good-for-you antioxidants and spicy and savory flavor. But when roasted, it’s magically transformed into a perfectly sweet yet still subtly savory delicacy. Plus it really could not be easier to master how to make a whole, roasted garlic head.

Directions:


 

The Secret To Rich Chocolatey Desserts *Giveaway*

 

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Chocolate and coffee and go together like chocolate and vanilla.   Coffee highlights the chocolate deep, rich flavor without imparting flavor of its own. There are many ways to get the coffee flavor, but my new favorite way is this Double Espresso Liqeuer form Morad winery in Israel.  They just started bringing in the Doulbe Espresso, so look for it in your liquor store by you or ask them to get it for you.  It is wonderful to sip over ice or to mix with a dairy  milk based cocktail, but I am most excited about the way it pairs with chocolate.


 

Celebrate With Greek Food

 

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Greece and the Greek isles are one of the popular destinations for Israelis in the summer months. Greek food is characterized by fresh Mediterranean ingredients (just like here in Israel), along with pickled vegetables, fresh fish and souvlaki or steaming shwarma.

You can find a preparatory course for pretty much anything, so we travelled to Raanana to Pardes Meshutaf St. to a place called Makom BaLev (the restaurant is not kosher but the recipes we learned are), to take a crash course in the Greek kitchen. You travel on the main Raanana streets, but one small turn to a side-street leads you to a hidden garden, rich in beautifully manicured greenery, and you are no longer in the city, but rather in a beautiful cozy corner. When you arrive at Makom BaLev you will hear Greek music and smell the scent of ouzo and souvlaki in the air.


 

Vegetarian Monte Cristo Sandwich

 

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A Monte Cristo sandwcih is like a stuffed, savory french toast. Similar to a Croque Madame, these sandwiches are typically filled with ham and cheese and then dipped in an egg batter before being pan fried. To make a kosher version, you can just leave out the ham and make a glorified grilled cheese, but I wanted to take that a step further and add in apple slices.

Everyone knows apples work well with cheddar, in my recipe I actually used a Blue Marble cheese from Sincerely Brigitte, but a cheddar would work well too. The apple didn’t really get soft and I really enjoyed the crunch that it provided in this sandwich. While preparing this sandwich I learned that it is customary to serve a Monte Cristo sandwich with a sweet sauce, so I served mine with a Plum and Fennel Chutney I got from Kosher Artisanal. It went perfectly.


 

Ancient Pans for Modern Flavors

 

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It’s not that I don’t love my mother; she is great. She is smart, interesting, accomplished and fun to be with.  It’s just that she has this annoying habit of recalling my past mistakes and exclaiming: “I told you so!”

It all started in the eighties when I was a know-it-all teenager, and decided to embark on a modernization spree. The first step was imposing the purchase of a microwave oven and a Braun food processor (my mother continued to whisk her mayonnaise by hand, and used the microwave to store cooking books). Next was my “upgrade” from aluminum and cast-iron pans to stainless steel and non-stick Teflon. Still polite, condescending silence (after all, if that was the extent of my teenage rebellion, she considered herself lucky).


 

Using and Taking Care of Copper Pots

 

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What home cook hasn’t dreamed of owning an extravagantly expensive copper cookware set and feeling like a romantic French chef in a Paris kitchen? Let’s admit it: even if you don’t cook at all, such a shiny and gorgeous set would make your kitchen look designer fabulous! In addition to adding a decorative flair, copper conducts heat better than any other material, propagating the heat quickly but evenly through the whole utensil, without any of those annoying burns you get with stainless steel. Copper also lasts practically forever, and like cast iron and clay it boosts the flavor of some particular foods.

And how could I not mention polenta, the symbol of cucina povera (peasant cooking) in Northern Italy – which has recently made inroads in the trendiest New York City restaurants? A basic cornmeal and water mush served on a wooden cutting board, delicious with hearty stews or artisanal cheeses, the best polenta is always made in a heavy-gauge unlined copper pot with flared sides, a paiolo. It’s hard to explain, but the “flavor” of copper is part of “real” polenta, and lends it a depth that’s a
far cry from the blandness of any prepackaged and instant versions.


 

Tips For Cooking With Terracotta Earthenware

 

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When I was little, I remember my Nonna telling me that clay “remembers” all the delicious dishes that are cooked in it, so the older and the more “used’ the pot is, the tastier the result. I would have laughed this off as an old wives’ tale – but my mom, who is a pharmaceutical chemist, confirms that it’s all true, thanks to the porous nature of clay. This means, she adds, that (no matter how gorgeous my authentic Tuscan cookware is, and how many cooking classes I teach) my stew is never going to taste as good as it would have in our family heirloom (one’s I threw away as a rebellious teen).

People have been cooking in clay utensils since the beginnings of time. From Morocco to Italy, from Mexico to Japan, terracotta is favored for slow cooked preparations, from minestrone to stew, from legumes to meat sauces. Unlike metals, earthenware heats up extremely slowly, and releases the heat to its contents just as slowly! So much so, that the food keeps cooking for a while once the heat is turned off.


 

3 Recipes For The Perfect Burger

 

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There is nothing like a juicy burger, all siz- zling and crackling right off the grill to get the appetite going. I love grilling season and will arm wrestle my husband to see who gets to do the honors.

The Perfect Burger


 

Burgers 101

 

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For such a simple, classic sandwich, there are a surprising number of competing theories on how to make the perfect burger. Chef Mike Gershkovich insists that a true hamburger is made from 100% ground beef. But over at Pomegranate, Brooklyn’s most prestigious supermarket, “meatologist” Ari Heinemann disagrees. At Pomegranate, the most popular ground beef blend is the so-called Perfect Burger, a closely guarded secret recipe involving salt, onion powder, soy sauce and minced onions. And at Wolf & Lamb, Chef Daniel favors a simple mix of salt, pepper, garlic and onion— “seasonings that enhance the natural flavor of the meat, and don’t compete with it,” as Wuensch explained. Both Heinemann and Gershkovich recommend using ground chuck, an affordable and reliable choice.

At Wolf & Lamb, the chefs put aside scraps as they trim top-notch meat cuts like rib-eye and ribs, and then grind those scraps into their famous rib-eye burgers— Wuensch recommends home cooks try the same trick for an affordable way to have burgers made of top-quality meat.


 

Brisket Is Best When…

 

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…overcooked.  Really!  If you want that tender, soft, melt-in-your-mouth, fork tender, cuts like “butter” beef then brisket is your best friend, your baby, your #1.  Although in Israel it’s designated by the number #3 but that’s neither here nor there.  Most often we cookbook authors will end a brisket recipe with instructions to let it rest for at least 15 minutes before slicing against the grain and serving.  But really, there is a better way to do that and so much more.  Listen very closely to what I am writing and you are reading here:  No matter what the recipe tells you, mine included brisket is best when…


 

Summer Barbecue 101: Planning a Healthy Cookout

 

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Summertime is the time when many of our spouses love to don their chef’s apron and light up the barbecue grill to cook outdoors.  Personally, I love it!  I do prepare the foods in the house, the marinades, salads etc.   I set up everything in individual Tupperware containers with seals, so they stay bug-free outdoors, than I let “hubbie” take over!  I am free to enjoy my guests without worrying about the cooking. All the men also love to congregate around the barbecue grill sharing their opinions.

Grilling is a favorite summer cooking technique that enhances the flavor of many dishes, including lean meat, skinless chicken breasts, fish, veggies, and even fruits. Whether you’re already a grill master — or aspiring to become one — you’ll still benefit from using the right grilling utensils. If you are a“newbie”, make sure you have the following equipment on hand before you get started. (clicking on the links will take you to our Amazon store page)


 

Instead of Heavy Cream, Try Coconut Milk

 

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ASK US: What do you recommend as a A SAVORY pareve substitute for heavy cream.

ANSWER:


 

How To Cook With Herbs

 

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Herb Guide To Cooking


 

How To Cut a Pineapple – Step By Step...

 

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Ask Us:What is the best way to cut pineapple?

Answer


 

DIY – Fruit Filled Popsicles

 

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There is nothing like a cold refreshing fruit flavored popsicle in the heat of Summer, but you don’t have to wait for Summer to start enjoying these cool fruit filled pops.  Start mixing, pureeing and freezing now with these amazing flavor combos.

Enjoy these popsicles for dessert or a quick snack. You can use any popsicle molds you desire or you can simply freeze these recipes in cups inserted with popsicle sticks.  Start with these flavors and then go on to try your own, you will learn you can “Let It Go” and you can’t get too far off the frozen path.