Kosher Cooking School

 

A Thanksgiving Kishke

 

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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

 

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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

 

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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

 

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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

 

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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

 

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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

 

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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...

 

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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

 

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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

 

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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.


 

BBQ Smoking

 

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I am a barbecue fanatic.
I have 3 different smokers at home for all kinds of barbecuing. On more than a few occasions, I’ve stayed up all night to smoke a brisket. (Experience has taught me to alert the neighbors to avoid late-night visits from the fire department.) I’ve traveled, from New York to Memphis, 3 times to compete in a kosher BBQ competition and I’ve been invited to be a judge at two other kosher barbecue competitions. I even designed
my back-porch around my outdoor cooking equipment.

Barbecue is one of my favorite methods of cooking, and I’d like to introduce you to it.  Before we go any further, let’s get our terms straight.  While you might have made “a barbecue” for your friends and family, you were most likely grilling and not barbecuing.


 

Cheese Appetizer Recipes

 

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Cheese appetizers are very easy to prepare—and very gourmet. These are some of my favorite ways to turn Les Petites Fermieres and Natural and Kosher cheeses into company-ready appetizers (in no time at all).

Brie with Fruit Brigitte


 

The Best French Toast Recipes

 

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A few years ago, when my two oldest grandchildren were still toddlers and were visiting for a few days, they asked for French Toast for breakfast.

Unfortunately it was Passover.


 

Cooking with Kids – Strawberry Salad

 

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Long, summer days are the perfect time to introduce colorful, fresh produce to young palates. Adding kid-friendly fruits like berries to nutritious greens like spinach and asking them to help prepare the vinaigrette makes it much more likely that they’ll gobble it down. Let them create a clever recipe title that includes their own name, like “Joshy’s Rainbow Salad,” so they’ll be more open to eating it.

This salad can be modified to your family’s tastes by switching the nuts for seeds or the cheese for chicken. The fantastic thing about salads is that kids can make the entire dish from start to finish since it doesn’t involve working with heat.


 

Kosher Charcuterie

 

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It’s Not Your Grandfather’s Salami Anymore

For most diners, there’s nothing new about charcuterie, but for kosher eaters in the United States, there is suddenly a whole new world. A revolution in artisanal meats was a logical extension of the explosion of interest in expanded kosher possibilities that brought us Camembert,
Gruyere, and sushi.