Kosher Cooking School

 

Game Day Recipes From South Africa

 

Contributed by:

 

0 comments | Leave Comment

 

When Tamar asked me what we would eat, in South Africa, if we had the equivalent of the super bowl, the first thing that came to my mind, and confirmed by ‘my butcher’, was The Curry Cup Final. This annual inter-provincial rugby match is held in either of the two finalists province. What we would eat, needed no confirmation, most South Africans gather around a braai (Bbq) either before or after any sporting match. The charcoal braai is normally started up at half time and by the end of the match the braai is ready to cook the meat. Just the aroma of boerewors can excite the senses and arouse even the most avid vegetarian’s desire to take just ‘one bite’!

Boerewors in South Africa is mostly served on pap (mielie meal/corn meal) with a tomato and onion gravy. It’s the tomato and onion gravy that most pride themselves on. It’s one of those old, traditional and sometimes secret family recipe’s that’s inevitably shared after a couple of beers.


 

How To Cook Turkey London Broil

 

Contributed by:

 

2 comments | Leave Comment

 

There are three things that intrigue me… first and foremost is food and the many ways it can be turned from nourishment into an edible work of art.  Next is words… the written, the spoken, the meanings.  And finally there is history.  The history of our people, my people, antique furniture and old photos.  Along with these very separate subjects is often a chance for them to come together, especially for us food writing chefs.

Old recipes and those with interesting names are also fun for me to work with.  Where did they come from, and what has made them endure the test of time and the counting of calories?  Who was the first one to create a dish, and who was the first one to put it in a cookbook?  A modern day favorite is the Caesar Salad, which does not hail from the Roman Emperor Caesar, but from the Grand Master Maitre d’ Hotel at the brand new Waldorf Astoria of the 1930′s.  Or was it the Italian Chef Caesar Cardini, living in Mexico in the 1920′s?


 

Wild Rice Recipes

 

Contributed by:

 

8 comments | Leave Comment

 

Wild Rice is actually the seed of a grass plant. The plant grows in shallow lakes and slow moving streams. Wild rice is native to America and China and is a staple of Ojibwa Native Americans.  Wild rice is endangered in many areas due to loss of habitat and it varies a lot in quality. The term wild does not accurately describe the growing environment and much of the rice we buy is cultivated and mechanically harvested.  True wild rice is river grown and hand harvested.

The perennial plants produce delicious and fragrant seeds each year. The seeds are very fragile and are susceptible to shattering which drives the price of the seeds up, that is why true wild rice is expensive, full flavored and elegant, but worth out.  Seek out a sustainable true wild rice that is hand harvested and you will be rewarded with a delicious and nutritious side dish. It is high in protein and dietary fiber so that is an added bonus.


 

Have You Got The X Factor?

 

Contributed by:

 

0 comments | Leave Comment

 

Have you got the cooking X factor?

One of my guests who participated in my cooking tour recently complained, “I get frustrated to invest so much time in cooking when the food is gone so quickly.” Can you imagine what I answered?


 

New Recipes Using Homemade Dried Falafel Mix

 

Contributed by:

 

3 comments | Leave Comment

 

It really doesn’t get any better than homemade falafel fresh out of the oil! But making falafel can be a bit of a pain and I find myself wanting to just go out and buy falafel or use that boxed mix to make them at home. Instead of using that sodium-filled falafel mix from a box, I’ve created my own easy recipe for homemade dried falafel mix using garbanzo bean flour. The falafel mix is filled with the flavors of cumin, parsley, paprika, garlic, coriander, turmeric, and chili powder and it tastes good on just about anything.

Falafel-Crusted Chicken with Tahini Sauce


 

A Thanksgiving Kishke

 

Contributed by:

 

0 comments | Leave Comment

 

There’s a romantic relationship we seem to have with food, even the simplest food. Kishke, the simple stuffed gut is an Eastern European dish that I assume came from the poverty stricken communities in Eastern Europe.

When it comes to tying traditions together, like Thanksgiving and Chanukah, we turn to that romance and come up with recipes and a menu that combines the best of both worlds and a Thanksgiving Kishke is simply delicious. I’d never suggest skipping an actual stuffing at the Thanksgiving table, but if you’re making Friday night dinner the next day, this might be a good way to go. It’s oh-so-simple and you can either bake it in the oven or slow cook it in a soup or stew.


 

How To Make Kosher Paella Without a Paella Pan

 

Contributed by:

 

5 comments | Leave Comment

 

Paella is one hearty dish! Typically filled to the paella-pan brim with rice, chicken, seafood, spices, vegetables and more. There is no minimum and no maximum to how many ingredients are combined to make a Paella. Since I keep kosher, my paella was a little more tamed. Seafood- outta the dish! In place of the “shrimp” I used incredible sausage. By sautéing the sausage first, my Paella base of flavor was born. Salty, briny and meaty sausage flavor; I’m a fan of that!

Before I continue with the plethora of aromatic ingredients, let me begin by how to cook a paella. Sadly, I do not own a paella pan. I even asked for an extension to write this article so I could buy cute mini paella pans for individually served dishes. Tamar, the wonderful editor at Joy Of Kosher told me “You don’t need to buy a paella pan… how many people will have this in their kitchen’s already? Just use a wok, or a deep frying pan.” Thanks to Tamar, I saved some money, and realized that my good ol’ giant meat frying pan would do the job.


 

How To Cook and Eat an Artichoke

 

Contributed by:

 

6 comments | Leave Comment

 

Growing up in the 70’s, my mom always tried new dishes, from, sweet breads, tongue, calf’s heart, caviar, and liver. My family had a sophisticated palate. I on the other hand would complain if I tasted pepper. Although, my taste buds were not as sophisticated as the rest of my family, I was pretty sure I was exposed to a cultivated selection of food choice.

I was wrong!


 

Use Your Leftover Brisket For New Meals

 

Contributed by:

 

7 comments | Leave Comment

 

I hate wasting food. I hate throwing out leftovers. It’s a hangover from my upbringing. I can still hear my parents’ voice in my head, telling me about the poor starving children in Europe.

Usually there’s no waste at my house though because these days I’m cooking just for two, which means small portions and not much extra. But at holiday time it’s back to mama for my grown daughters and their families, and like most other old-fashioned Jewish mothers, I always cook too much of everything. My kids leave with doggie bags. Still, there’s always plenty of food left in the fridge.


 

5 Recipes That Will Teach You About Prime Rib

 

Contributed by:

 

0 comments | Leave Comment

 

The first lesson I learned, marrying into a fourth-generation family of butchers, was that the popular kosher cuts such as Scotch Fillet would never make it onto our table. This cut was ‘for the customers’ and it was not negotiable! In fact, it was very reluctantly, that I was given a Prime Rib roast for this photographic shoot.

Raw Prime Rib


 

Bar Snacks with Cocktails

 

Contributed by:

 

0 comments | Leave Comment

 

What’s better on a hot Summer day than an ice cold cocktail? I have been thinking up some delicious, fruity, Summer cocktails for a family BBQ that’s coming up, and I decided to make a little project out of it, so here we have it: At Home Cocktails and Bar Snacks Thankfully I have my husband to test all my kitchen experiments, especially now that the basketball finals are on- he loved watching the Miami Heat dominate the court the other night, while sipping my Mango Mojito! If you are having a BBQ this Summer, or a little get together with friends, try serving one (or both) of my yummy Summer cocktails and all of my homemade bar snacks.

Bourbon Slushie

I served these Bourbon Slushies to the adults at my son’s birthday party and people asked me to text them the recipe on the spot, it was so good!


 

Easy Slow Cooker Dinners

 

Contributed by:

 

2 comments | Leave Comment

 

In many houses, crockpots are associated with Shabbos day Cholent. However, that is far from their only use. Slow cookers have earned themselves a prominent spot in the kitchen, and rightfully so.

The crockpot, originally called the Beanery because its original sole intended use was to cook beans, was first patented in 1970. It was not until 1971, when Rival, the company who owned the patent and was doing in-house testing, realized that this slow cooker was fantastic for slow cooking meat as well as beans and other foods. Finally in 1974, the crockpot that we all know and use was introduced to the market and has been a huge success ever since.


 

Homemade Pizza and Focaccia Recipes With...

 

Contributed by:

 

0 comments | Leave Comment

 

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!


 

Scrumptious Summer Salads

 

Contributed by:

 

1 comment | Leave Comment

 

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.


 

How To Choose the Best BBQ Smoker

 

Contributed by:

 

0 comments | Leave Comment

 

What kind of equipment do you need to get started with BBQ Smoking? There are a number of choices available at your local hardware mega-store. Each has pros and cons, but with practice, they can all provide good results.

The offset, barrel smoker (under $200) offers versatility and a huge space for cooking. A fire is built in a separate chamber, outside of the main cooking area and the hot smoke passes across the food in the cooking chamber and out via a chimney. If you build a fire in the main cooking chamber, you can also use this smoker as a charcoal grill. This kind of smoker requires a lot of babysitting to produce good results.