Kosher Cooking School

 

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.


 

BBQ Smoking

 

Contributed by:

 

2 comments | Leave Comment

 

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

 

Contributed by:

 

0 comments | Leave Comment

 

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

 

Contributed by:

 

2 comments | Leave Comment

 

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

 

Contributed by:

 

0 comments | Leave Comment

 

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

 

Contributed by:

 

7 comments | Leave Comment

 

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.


 

Cooking Brisket – Low and Slow

 

Contributed by:

 

1 comment | Leave Comment

 

Brisket is still trending! Something so traditional that can reinvent itself each year, has to be the trendiest cut around. There is always a new brisket recipe being circulated, in fact, I don’t think any cut of meat has been so well utilized as much as brisket. Whether pickled, boiled, steamed, roasted, barbequed or baked, the versatility of brisket cannot be beaten. Now that’s trendy!


 

The Art of Braising

 

Contributed by:

 

1 comment | Leave Comment

 

I love the chillier temperatures of late autumn and winter. The brisk air and snuggly sweaters make this my favorite time of year. I also especially love the food with its heartiness, big flavors and comforting textures. Cooking for my own family, for friends and clients is also a pleasure as everyone is actually hungry in the winter! People’s appetites are more timid in the warmer months, but everyone likes to eat when it is cold.

This is the time of year when dishes that take a long time to cook, like short ribs, stews, soups and casseroles, are a cook’s best friend. Not only can you create a satisfying hearty meal, but long slow braises benefit from TLC. You can really tell when a cook has put some love into their braised dish, because the end result has succulent flavorand texture.  Here are some chefs hints to make your braised dish luscious and  amazing.


 

Taking Stock – Learn to Make Your Own Stock

 

Contributed by:

 

0 comments | Leave Comment

 

“Worries go down better with soup than without.” (A Jewish proverb)

I love winter’s crisp-cold air and the way the sunlight casts shadows. I enjoy the long dark nights and I especially love to cook during the winter months. I hunker down in my kitchens and bring long cooked soups and stews together with aromatic herbs, dried mushrooms and root vegetables


 

Secret Chef Tips When Making Soup

 

Contributed by:

 

13 comments | Leave Comment

 

1. Start With Delicious Liquid

  • Soups are mostly water, but it’s often disguised as broth or stock, wine, milk or cream.
  • The vast majority of the time, the liquid in soup is stock or broth.
  • When adding wine to soups, add the wine after you have sweated off the vegetables.
  • Be sure to bring it to a boil and let it cook for at least 10 minutes to cook off the harshest of the alcohol.
  • For cream- or milk-based soups, use fresh dairy products.

2. Sweat the Roots Man!


 

Mask Cake Pop Tutorial and *Giveaway*

 

Contributed by:

 

18 comments | Leave Comment

 

I almost always stick with round cake pops, for some reason shaped pops intimidate me. A crazy cake? No problem… a shaped pop? Yikes! But when I was asked to do a guest blog post I thought what could I do that I haven’t done yet and haven’t seen yet? Purim is right around the corner and I feel like my thoughts go immediately to masks. I thought I’d go out of my comfort zone and try mask cake pops! Well I think I was pretty successful with it and I hope you will be too. Enjoy my tutorial and have a Happy Purim!

Materials:


 

Eating in Season – Cauliflower and Sunchokes

 

Contributed by:

 

6 comments | Leave Comment

 

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.


 

Make Your Own Pudding

 

Contributed by:

 

8 comments | Leave Comment

 

When I was a little girl we visited my grandma every week and looked forward to it not just because she was so special but because she cooked all the foods we loved. Like chocolate pudding. My favorite.

I liked that she didn’t cover the pudding when it was still hot, so it cooled thick and soft but had a slightly chewy top that my brothers and I would peel off and eat first.


 

Cooking In Israel – Tips For The New Oleh

 

Contributed by:

 

1 comment | Leave Comment

 

Cooking in Israel is fabulous.  The melting pot of cultures and cuisines that is this country makes a trip to the supermarket an adventure that gives you a chance to expand your culinary repertoire.  But sometimes, especially for new olim, making something familiar and comforting can be a little challenging.  When I polled my oleh friends about what they found tricky in cooking here, most of the responses ran to unavailable ingredients, and most people were remarkably specific.

magic salt mix