kosher-tips

For Parmesan to top a salad:
Peel the parmesan cheese lengthwise, using a vegetable peeler to get long strips of parmesan cheese to top off the salad.

Make your own croutons:
Slice leftover bread into desired size croutons. In a nonstick pan, heat about ¼ cup extra virgin olive oil and toast the bread in the pan until it becomes crunchy, about three minutes. Add salt, pepper, other spices and herbs such as garlic, rosemary, or basil. Alternatively, preheat oven to 450o, drizzle olive oil and spices of choice over cubes of bread and toast for about ten minutes, making sure not to burn bread.

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.

For Pickling:
Use nonreactive pots (stainless steel, enameled pots, cast iron) when making pickling liquid, reactive pots (aluminum and uncoated iron) will leave an unpleasant taste.

Leftovers Meatloaf:
That is if you have any leftovers!  Leftover meatloaf makes a wonderful sandwich – cold, sliced thinly with some mustard. If you like it hot, use a flat, stovetop griddle, lightly sprayed, and heat slices on both sides.

Lemon verbena:
This herb has bright green delicate leaves that produces a strong lemon flavor and aroma. Lemon verbena can be added to teas, salads, sorbets and as a flavoring to jams, stews and more.

Fire Roasted Tomatoes:
Fire roasted tomatoes have a smokey flavor that adds a lot of depth to many dishes. Use it in marinara sauces, roasts, and barbecue sauces to
uplift traditional sauces calling for tomatoes. It is easy to find in any large supermarket. Hunt’s makes an all natural fire roasted tomatoes, with no added smoke flavor; simply authentic tomatoes that were slowly roasted over an open fire. To roast your own tomatoes; slice tomatoes in half, brush with olive oil and place on medium heat on an open grill. once tomatoes are blackened in spots (about 5-8 minutes) place in bowl and wrap in plastic wrap.  Remove peel and dice tomatoes when ready to use.

Making Pastry Crust:
For that melt-in-your mouth crust, the margarine and water must be ice cold.  If I am also making a large chicken pot pie I normally put crust on the bottom of the pie as well as on the top.

Powdered Sugar Topping:
Put the confectioners’ sugar into a hand sifter and sprinkle it on top of the treats.

With Yom Tov upon us, it’s important to review all the FREEZER TRICKS I share in my cookbook and at my Tupperware Freezer Class demonstrations.  I often give out a sheet like this at my demos, called ‘The Deep Freeze” with many freezer tips and tidbits. Bookmark and save these for future reference!

1- Always leave ¼” – ½” at the top of the container to allow for food expansion.
2- Never “burp” before freezing Tupperware freezer containers – seals will pop off quicker when food expands due to reduced air space.
3- Your freezer runs much more efficiently if packed full – (check previous month’s tips).
4- Save money by buying in bulk and flash freezing vegetables and meats – pull out only the number of pieces of amount that you need.
5- Add cornstarch to shredded cheese and then freeze – cheese will not freeze together.
6- Put coffee in freezer in Tupperware and it will not freeze solid and retains the natural oils in the bean which make for a better cup of coffee. One pound of coffee will brew 40 to 50 cups.
7- Use (Tupperware) Jelring for homemade ice cream cakes (layer whatever you please – try adding flavored liqueurs….!)
8- Use (Tupperware) Ice Tups for baby’s boo boos and teething; and don’t forget frozen pops for yourself!
9- More ice crystals form on cheaper brands of ice cream, therefore buy the best!
10- When you remove a Tupperware container from the freezer, wipe the inside of the seal before replacing the container – air temperature change will cause condensation that will drop back onto food causing ice crystals.
11- Always let food cool down before sealing and placing in freezer – because the steam will form condensation which will drop down onto your food and form ice crystals.
12- Make freezer jams and put into 12 oz. tumblers – no cooking or processing needed and tastes like fresh fruit.
13- Freeze juice, iced tea, milk in tumblers for minimum of 2 hours and then put in cooler or lunch bag – they will serve as your ice packs (no others needed-Perfect for Pesach/Succos trips!)
14- Put an onion in the freezer for several minutes before slicing “for no more tears!!”
15- Put a block of cheese in freezer for a half hour and it will not crumble when grating.
16- Cook soups, stews, spaghetti sauce, etc. in bulk and freeze in smaller quantities – it’s cheaper and much easier to clean up one big mess than to clean up 5 little messes!
17- Make extra batter when having waffles or pancakes – cook while you’re eating, then flash freeze on a foil-lined tray and place in large rectangle container. You’ll always have a quick “nosh” ready to heat and serve!
18- Freeze candles to make them burn more slowly and last longer. Works great for tapers—very thick candles may crack.

Vegetable Barley Soup

I’d like to share with you a delicious soup my daughter-in-law, Laya prepares.  Friends who have made this recipe have witnessed their family members “licking the plate”! It freezes very well when you double or triple the recipe.  This is a perfect recipe for a cold or “blizzard” day! It would also complement your Succos menu.

After many years of sharing ideas through Tupperware demonstrations and “experimenting” with food and new recipes, I would like to share a chart I have given out at my parties to my customers.

Have you ever found the need to cut a recipe down, but can’t remember how many teaspoons are in a tablespoon or how many tablespoons in a cup?  Now you can just look at this chart and find the equivalent you need for your recipe in no time at all!

Here is an Equivalency Chart for you to print or bookmark and save for future use:

KITCHEN EQUIVALENCY CHART

A pinch……………………………………………………………….1/8 tsp. or less

3 tsp………………………………………………………………..….1 Tbsp.

2 Tbsp…………………………………………………………………1/8 cup

4 Tbsp…………………………………………………………………1/4 cup

16 Tbsp………………………………………………………………1 cup

5 Tbsp. + 1 tsp………………………………………………….1/3 cup

4 oz………………………………………………………………….…1/2 cup

8 oz…………………………………………………………………….1 cup

16 oz………………………………………………………………….1 lb.

1 oz…………………………………………………………………..  2 Tbsp. fat or liquid

1 cup of liquid………………………………………………….1/2 pint

2 cups………………………………………………………………1 pint

2 pt………………………………………………………………….1 qt.

4 cups of liquid……………………………………………..1 qt.

1 qt………………………………………………………………….4 cups

4 qts………………………………………………………………..1 gallon

8 qts…………………………………………………………………1 peck (such as apples, pears etc.)

1 jigger…………………………………………………………..1 ½ fl. Oz. (3 Tbsp.)

The Shavuot holiday and really this time of year with picnics and parties offers the perfect opportunity to pamper your guests with a gourmet cheese plate and wine pairings—it’s an  elegant, no-cook, no-fuss hors d’oeuvre or even dessert course.

Hard cheese, such as Natural & Kosher Cheddar or Fitucci Parmesan
Rich, full-bodied red wines such as the Barkan Classic Cabernet Sauvignon

Creamy cheeses, such as Brie
Acidic wines, like a Chardonnay or dry (AKA Brut) sparkling wine such as the ELVI Adar Brut

Soft goat cheese
Wines with citrus characteristics such as the Baron Herzog Pinot Grigio

Salty cheeses such as Blue cheeses

Sweet dessert wines (such as the Herzog Reserve late harvest wines) and robust red wines such as Weinstock Cellar Select Cabernet Sauvignon

In addition to wine – pair your cheese with:
slices of pear or apple, different types of crackers, or even more
interesting—breads baked with fruit or nuts, like a pecan-raisin loaf or cranberry-walnut bread.

Similar Articles

Kosher White Wine Recommendations

Cheese for Dessert

I originally wanted to create quick, healthy recipes you can make during finals season (or taxes, or if you have a presentation at work to give, etc.), until I realized that no one can bring himself or herself to prepare a meal when they feel so overwhelmed with work! So here are my tips for how to survive periods of sheer stress:

Stay hydrated. Without a doubt, the most important thing to do to keep you going is to drink water. Sugary drinks can give you a quick boost but then make you crash, and too much caffeinated coffee will cause you to depend on it, and crash when you don’t have it. Having enough water in your body helps flush out toxins and waste, which prevents your heart from working too hard to pump oxygenated blood to all of the cells in your body (which will leave you feeling tired). Especially during a time when people eat unhealthy fast foods like fattening sandwiches and candy bars that you can eat on the go, water flushes out the by-products of fat breakdown, which will both help you lose weight AND keep you going throughout the day. Additionally, your brain is mostly MADE of water, so it’s important to keep your brain full when you need it most! Water also helps prevent disease and the flu, which is incredibly important during a time when one can simply NOT afford to get sick. Trust me: I had to take finals after summer break due to a health emergency—you do not want to get sick!

Always have a snack handy. As a professional hoarder, I always have a surplus of “points” to spend in the various on-campus dining halls at the end of the semester. Use these to pick up healthy snacks, like Sabra’s pre-packaged pretzels with hummus, Nutrigrain bars, and trail mix. And if not, buy a box of granola bars and hand-held fruit like apples and bananas to last you for a week. This way, even if you are in a panic, there is something in your bag to keep you going, so you won’t be left to grab the first unhealthy thing you see. I usually study in my school’s Hillel building, which provides tea and snacks like granola bars and cereal during reading week. My periodic snack breaks keep me focused during my study-streaks.

Set times to eat. If you have already decided when you sit down in the library at 9:30 am that you will go to lunch at 12:45 pm, the deadline will (a) give you motivation to work diligently until that time and (b) ensure that you don’t skip a meal. Skipping a meal will slow down your metabolism, which makes your body slow down as well. When I hear people complain that they worked right through lunch and they’re “STARVINGGGGGG,” I feel very little pity because or admiration for how hard they worked. In the long run, treating your body well is more important than making a martyr of yourself. You can use your lunch and dinner times as an opportunity to spend time with someone one last time before the semester ends, have a study date, or just relax by yourself.

Eat foods with the vitamins you need. Oranges for Vitamin C, eggs for Vitamin B, broccoli or hamburgers for Iron, and milk for Vitamin D. Having the essential vitamins and minerals will keep your body going when you most need it.

Get some sunshine. Besides from providing you with Vitamin D, fresh air and sun will help clear your mind and boost your positive thinking. It’s also very important to get a change of scenery every once in a while so that you don’t get “textbook hypnosis,” my diagnosis for the condition in which you read the same paragraph over and over again without remembering or digesting any of it. And of course, you should enjoy the Spring weather!

Sources:

http://www.mangosteen-natural-remedies.com/benefits-of-drinking-water.html

http://www.vitamin-insight.com/basics/daily-intake-chart.aspx

View my Kosher Beef Guide for a better understanding of the Kosher Forequarter.

Today, we are focusing on ground beef, which can come from the Chuck section or the Neck. We’ll talk about Chuck some other time.

NECK OF BEEF

Although very tasty, the meat in the neck is made up mostly of connective tissue and bone.  It can either be cubed, minced or used to make stock.

GROUND BEEF/MINCED MEAT

Minced meat (ground beef) is one of my all-time favorites.  Whether it’s cottage or shepherd’s pie (flavored ground beef topped with a layer of mashed potato),  Chilli and tacos, fajitas, Chilli con carne, meat loaf, lasagne, stuffed cabbage, sloppy Joes, spaghetti bolognese, stuffed peppers or dumplings,  it is so versatile and there’s so much you can do with ground beef.

With the BBQ season approaching and to get things ‘rolling’ so to speak, I thought we should start off with Steakhouse Burger Patties.

Here are my tips for the perfect beef burger patties or meatballs.

• Fat – you need a bit of natural beef fat in the meat otherwise they will be as hard as rocks!  It also gives a lovely flavor.
• Ground beef goes bad very quickly, so if you’re not going to use it the same day, freeze it.
• To defrost, place the ground beef in the fridge as it must stay cold.
• Never defrost meat then refreeze it in its raw state.  Defrost it, cook it and then freeze it.
• Cooked ground beef actually lasts for about 4 or 5 days in the fridge.
• All meat shrinks in size when it is cooked and ground beef shrinks even more when it is cooked on a high temperature.
• Cooking ground beef at a moderate temperature will prevent extra shrinkage and retain the moisture.
• Overcooking causes moisture and fat to be drawn out of the meat, making it very dry and tasteless.

A beef patty recipe is probably the most discussed recipe around.   Why? Because people love sharing their secret ingredient for the perfect patty.   Whether it’s  grated apple, BBQ sauce, ketchup, paprika or mustard, everybody believes they have the best!   And why not?  That’s what eating is all about.  Some like it plain, some prefer spicy,  but if there’s one tip I can give for these steakhouse burgers,  it’s that you ask your butcher for a coarser texture than ‘normal’ ground beef.   I prefer mine minced on a  6.5 mm =  1/4 ” mincing plate.  This is the size most steakhouses prefer for their burgers.   A finer mince may cause your patty to be too compact and firm and the coarser mince helps to aerate the beef patty and give it that steakhouse feel!

When combining the ingredients together to form the patties, do it without too much fuss and keep mixing to a minimum.  The best burgers are those that come straight off the grill onto the bun and therefore, partially cooking them and reheating them later, isn’t a good idea!

Another great ground beef recipe is when it is turned into Italian Beef Tomato Sauce.

Click here for a large image of the the kosher forequarter

Who says we were dealt a lousy hand?  Who says the inferior cuts are on the forequarter?  There’s no downside to any cut on the forequarter.  The same nutrients are available from both ends.  We can’t change the hand we were dealt, but we can certainly change the way we play it.  Let’s raise the odds, take the pot and start cooking!  Remember, the “steaks” don’t have to be high, just tender.

Braised Lamb Shanks

Braising

Most beef cuts are made up of muscle tissue. As we know from the gym, the more a muscle is used the stronger/tougher it becomes.  Frequently used muscles like in the leg and shoulder, need to be cooked over a longer period, either by braising (browning the meat first then adding a little liquid and cooking it for a long time) or boiling.

Dry Roast Beef

Dry Roasting

Cuts such as Scotch fillet and side bolo are not exercised as much, so until their personal trainers get involved, dry roasting is the best method of cooking for these cuts.

Besides being delicious, meat has a high nutritional value and no other food group is as good a source of protein.  Understanding the different cuts of beef can be confusing.  Not only do they have different names in different countries, but the butcher around the corner will call his cut by a different name, too!

Buy The Cow

The forequarter is divided into the chuck, rib, foreshank, brisket and plate.  The most economical way of buying beef or lamb is purchasing the whole forequarter and having your butcher cut it into the various cuts to suit your needs.

Every month I will be talking about a different kosher cut of beef and give you recipes and tips on how to cook it.  Check back regularly in The Kosher Beef Guide.

Please comment with any questions you may have, I’m the Kosher Butcher’s Wife and I love to help.

Nowadays, everything from rice bran to coconut oil line grocery store shelves.  All of these foods are spouting various health claims.  Should you switch? Reading this information will help you decide what is right for you and your family.  It’s important to know which oil you can safely incorporate into your family’s food plan.   It’s important to educate yourself on all the varieties of oil out there on the market.

 RICE BRAN OIL:

This neutral-flavored oil has a fairly even ratio of poly- and monounsaturated and saturated fats, and has been used in some restaurants in place of trans fat-loaded partially hydrogenated oils to fry foods. Rice bran oil contains a higher level of the antioxidant tocotrienol, a form of vitamin E claimed (but not proven) to prevent some cancers and lower cholesterol.

COCONUT OIL

Refined or hydrogenated coconut oil used in processed foods like baked goods, nondairy creamers and movie theater popcorn because of its neutral flavor and relatively long shelf life.  Since it’s a whopping 91 percent saturated fat, its best use may be outside the kitchen—as a skin moisturizer!

CANOLA OIL

Also a great source of monounsaturated fats and among the lowest in saturated fat. canola oil is your best choice for a multipurpose oil for frying, sauteing. baking and marinades. Both canola and light olive oils have indistinct flavors, but canola is higher in omega-3 fats, which protect against heart disease and autoimmune diseases.

PEANUT OIL

Slightly higher in saturated fat than canola and olive oils, refined peanut oil adds a mild nutty flavor to fried foods and is safe for people with peanut allergies.  It’s a good choice for frying because it can stand up to high heat.  More intensely flavored roasted peanut oil is best used to add flavor to Southeast Asian dishes or drizzled over grilled fish and vegetables.

SESAME OIL

Traditionally used in Asian and Indian cuisines, sesame oils are low in saturated fat. Nutty in flavor, light sesame oil is used primarily for stir-frying. Dark sesame oil has a rich, bold taste so it’s used in smaller quantities to add classic Chinese take-out flavor to your dishes.

OLIVE OIL

Rich in cholesterol-lowering monounsaturated fats, extra virgin olive oil is fruity and tangy—save it for drizzling over soups, pastas, salads and toasted bread. “Light” olive is lighter in flavor and color (not in calories or fat); “‘pure” is typically a blend of refined olive’ oil and virgin..  Use these milder versions for grilling, roasting and sauteing.

VEGETABLE OIL

Usually a blend of corn, soybean and/or sunflower oils, this neutral-flavored oil is a rich source of polyunsaturated fats.   A good multitasker in the kitchen, vegetable oil is a decent backup choice to omega-3-rich canola oil.

FAT FACT:  Limit your daily fat intake to about 400 calories—a little more than three tablespoons of cooking oil.

I stopped using mayonnaise awhile ago as an ingredient in my fish recipes.  I substituted extra virgin olive oil with delicious results! Try this yummy Flax-Breaded Flounder recipe and see for yourself!

Although it’s taken me almost two whole years of college to figure out how to eat properly, while managing my budget, and not spending all day in the kitchen, I think I have finally figured out a few grocery shopping tips so you (and I) can eat healthfully and deliciously.

Canned goods. This sounds like something a 1950’s housewife would say, but canned goods are such a cheap and time-saving way to eat! Canned beans, for example, save you over eight hours of preparation, and are often on sale. There are low-sodium options of almost everything that comes in a can, and you can cut out up to 90% of the sodium in canned vegetables by rinsing them. They’re great for quick salads and soups, and you can store them in your fridge in a plastic container for up to seven days before they go bad.

White Bean Soup with Lemon and Garlic Cornbread

Fresh whole vegetables. My mom has trained me not to fall for pre-washed, pre-cut lettuce.  As tempting as it is to save that time, you often pay more than 3 times as much for prepared fresh vegetables than getting them in their natural form, with their cores intact. Buy fresh vegetables on Sunday morning, like celery, lettuce, and carrots, spend a half hour trimming and cleaning them, and then wrap in a damp paper towel and keep in the fridge in a plastic bag until Shabbat. This way, when you are hungry but don’t want to spend a long time preparing a meal, you won’t have to!

Eggs. Nutritious, delicious, and extremely versatile, you can do almost anything with eggs. Have them scrambled, over-easy, in a frittata, fried and placed on top of a hamburger, or my favorite, in an omelet with any vegetables that you [already have] prepared in your fridge. Alongside toast, eggs can constitute any of your three daily meals or snacks.

Buy in bulk when you can. Buying a box of twelve apples from Costco is the same price as five apples at the grocery store near me. Whenever I’m home, I go shopping in my mom’s fridge and pantry, because it’s much cheaper for her to replace those staples from big supermarkets than for me to buy them for myself in the city.

Know your nutrition. It’s easy to see the bin of Popchips by the checkout counter and think, “hmm…cheap and not unhealthy—sure!” But those $0.99 would be better spent on an orange, which is more natural, filling, and essential in your diet. Know what foods you need to eat regularly, such as fruits, vegetables, grains, dairy, and protein. Keep boxes of brown rice and whole grain pasta handy for easy, filling carb dishes. Only deviate from those grocery staples for special occasions, or when you are in a real time crunch and need to eat a Luna bar on the go instead of a homemade Panini or salad.

Honey Baked Salmon on a Cedar Plank

And just for fun, here are some of my go-to foods, for which I [almost] always have the ingredients handy:

Onion soup. Along with all other soups, onion soup is the cheapest way to eat. Water: free; onions: $0.69/pound; bread: $2.50/loaf; mozzarella cheese: $8.50/pound. It lasts for so long, and the more you heat the pot of soup, the more flavorful it gets!

Tuna melt. I always have high-fiber tortilla wraps in the fridge, as well as cans upon cans of tuna. Throw in the mozzarella cheese left over from yesterday’s onion soup and the vegetables you already washed in your fridge, and you have a delicious gooey melt on your hands. You can use tortilla wraps, bread, pita, challah—any carb you want!

Potatoes and cheese. Clean potato, cook in microwave for 5 minutes, slice, sprinkle with cheese, nuke 30 more seconds—YUM! Potatoes are healthy carbs with lots of fiber, and their mild flavor can stand up to a lot of accompaniments. Throw on some scallions, or beans, and you have a quick and colorful dinner.

Here are some of my favorite of Jamie’s Quick and Kosher recipes!

White Bean Soup with Lemon and Garlic Cornbread

Honey Baked Salmon

Main Image – Tropical Chicken Burritos

It’s THAT time of year again! I have been hearing that expression for well over two months before Purim!?!

What is it about Pesach that causes fear in the hearts of all the homemakers of Frum households? Cleaning our homes to ‘Chometz-free’ perfection is a Herculean task! We all do accomplish this feat by the time Bedikas Chometz rolls around! Hopefully, our families pitch in and jobs are assigned so everyone feels like they did their share in the mitzvah of preparing and helping our parents welcome Pesach.

There is no greater time of the year when we consume more eggs than Pesach! We can try and eliminate the cholesterol containing “yolk” when possible, but what do we do when we need to add raw eggs to our recipes?

Just follow these easy instructions and you can now try every new recipe that comes your way with confidence!

1.   Buy refrigerated grade A or AA eggs with clean, uncracked shells. Discard any that crack on the way home.
2.  Keep eggs refrigerated at 40 degrees F or below in their cartons on a middle shelf in the refrigerator, not on the door. Tupperware sells a great airtight storage container that stores 18 eggs.
3.  Use a clean utensil to remove any shell pieces which fall into the eggs when cracking them open.
4.  Cook basic egg dishes until the whites are set and the yolks begin to thicken; they don’t have to be hard.
5.  Cook scrambled eggs, omelets and frittatas until there is no visible liquid egg remaining.
6.  Cook other dishes like French toast and sandwiches, pasta dishes, quiches, matzoh brei and casseroles until they’re done at the center (160 degrees F).
7.  Cook the eggs or use a pasteurized egg product when making eggnog, ice cream, Hollandaise sauce and other recipe calling for raw eggs.
8.  Keep eggs and egg dishes in the refrigerator as much as possible, allowing no more then 2 hours at room temperature for preparing and serving.
9.  Divide leftovers into several small containers and refrigerate right after a meal so they’ll cool quickly.
10. Wash hands, utensils, equipment and work surfaces with hot soapy water before and after preparing eggs and all other foods.

Here is how to cook the eggs for a recipe where you don’t want to taste the egg

YOLKS:
In heavy saucepan, stir together egg yolks and liquid from recipe (at least 2 TBS. liquid per yolk). Cook over very low heat, stirring constantly, until mixture coats a metal spoon with a thin film, bubbles at the edge or reaches 160 degrees F. Cool quickly and proceed with recipe.
WHITES:
In heavy saucepan or double boiler, stir together egg whites and sugar from recipe (at least 2 TBS. sugar per whites), water (1 tsp. per white) and cream of tartar (1/8 tsp. per each 2 whites). Cook over low heat, beating with portable mixer at low speed until whites reach 160 degrees F. Pour into large bowl. Beat on high speed until whites stand in soft peaks.

Use your eggs safely in recipes like my Club Matzoh Balls for those who eat Gebrukts.  My Potato Chips Cutlets is also a favorite.   I’ve had many people tell me they enjoy this recipe all year ‘round!  They can both be found in my book, Not Just a Cookbook.  My book features food around the year by month. Before each month there are humorous anecdotes of experiences I’ve had while selling Tupperware for over 30 years!

Have a Chag Kosher V’Sameach!

If any of you had read my Common-App essay (the essay you use when applying to college), you would know that I have been cooking since I was in fifth grade. Among the first things I tried to create were matzah balls. Those heavenly bites of salty, schmaltzy, fluffy goodness were what I so looked forward to whenever my mom made chicken soup. However, we always used a boxed matzah ball mix. I never had any problem with this; I didn’t know any better! While Allon Beck refers to matzah balls from a mix as, “pasty, tasteless, mushy balls of evil,” I never had a problem with them. Perhaps my standards for Jewish food were too low, but gorging on leftover matzah balls from a mix is my most anticipated Passover activity. They’re salty, squishy, and carby, but in the perfect portion size to have either one or five, depending on my mood. They’re an ideal snack for me because as long as I don’t have too many, they’re not that high in fat or calories (although they have almost no nutritional benefit to them).

One problem I always had with my matzah balls was the consistency. Since everyone in my extended family always thought of me as “the cook” (and since I was the only kid who would go near the kitchen, they always felt the need to taste and applaud what I cooked), my family members would eat ANYTHING I made and throw an endless stream of compliments at me. I thought I was the perfect cook.

That was until I tried my friend’s mother’s matzah balls. It was then that I was finally put in my place. While my matzah balls were always missing that extra something, and always slightly less fluffy than I wanted, with a tiny dense, undercooked center, these matzah balls were perfectly round, fluffy, and had an even consistency throughout. What was I doing wrong?

After scouring the internet and JSTOR for information on matzah balls, I have compiled a list of techniques/tricks to ensure the fluffiest matzah balls possible. But don’t fret: there’s nothing wrong with using matzah balls from a mix or choosing to make hard dense matzah balls some people prefer.

 1.     Get as much air incorporated as possible. When making chocolate mousse, you know you don’t want to get rid of any air you incorporate in the process. This is why you fold the egg whites into the chocolate mixture. So to with matzah balls: after preparing the matzah meal base, you want to fold in whatever you are adding, instead of just mixing it in. Folding in ingredients maintains the air you have already incorporated. The last thing you want is a dense, lifeless batter.

2.     Embrace egg whites and club soda. Egg whites, when whipped, keep a lot of air, which contribute a fluffiness to whatever you are cooking/baking. The same thing goes with club soda—it is literally water with carbon dioxide. Look for recipes that incorporate either club soda and/or egg whites for the extra fluffiness.

3.     Don’t peak. As a young cook, I had almost no patience and couldn’t wait for whatever I was cooking to be ready for ogling and tasting. However, just as you wouldn’t dare open the oven when baking a soufflé, you cannot open the pot while cooking matzah balls. The matzah balls likely won’t reach fluffy-mediocrity until after 30 minutes, so give it at least 40 minutes before opening that lid.

4.     Test for doneness. While I am all for being economical, I have also learned to appreciate the art of trial and error. Just like eggs, it is better to make more matzah balls than you need so that you can test them before removing from heat. When you think a matzah ball might be done, take it out of the boiling water, and cut it in half with a sharp knife. The matzah balls are ready when the consistency and color are the same throughout.

5.     Oil your hands!!!! I don’t know which nutrition-obsessed TV chef personalities I watched made me so afraid of using oil when I was younger, but shame on them! While it is important to keep track of how much fat you are using, you can NEVER skimp on fat when you are using it to prevent messes. Would you not grease a cake pan because it made add 5 more calories per serving? Of course not! So for matzah balls, either oil (or wet) your hands before beginning to roll, otherwise the shape will be off and half of the batter will end up on your hands.

6.     Less is more. For lighter matzah balls, aim for recipes with less oil, and cook in a LOT of salted boiling water at a lower temperature for an extended period of time. The results are well worth your while.

7.     Banish your NaCl phobia. My mom’s perpetual shyness with salt continues to infuriate me to this day. A good matzah ball is worth the extra 60 mg of sodium! Properly salt the water in which you will boil your matzah balls prior to cooking. It infuses the matzah ball with salty goodness.

I hope these tips help you make matzah balls better than 5^th grade Jess…just don’t outdo 21-year-old Jess!

Here are a few matzo ball recipes for you to try and please make sure to share any of your tried and true tips with us.

http://www.joyofkosher.com/recipe/carrot-dill-matzah-balls/

http://www.joyofkosher.com/recipe/herbed-matzo-ball-soup/

http://www.joyofkosher.com/recipe/whole-wheat-spinach-matzo-balls/

http://www.joyofkosher.com/recipe/matzah-balls-kneidlach/

Pesach is a time of the year that we use lots of varieties of nuts.  Walnuts are amongst the most favorite type used. High in protein and “good” monounsaturated fat, walnuts add a satisfying crunch to many meals and snacks.  Walnuts are not only rich in flavor, but they also offer valuable health benefits.

When substituted for saturated fat in the diet, walnuts can help lower total cholesterol as well as bad (LDL) cholesterol without affecting levels of good (HDL) cholesterol. Unlike other nuts, walnuts are high in alpha-linolenic acid (ALA), an omega-3 fat that has been shown to have antioxidant and anti-inflammatory properties and to help keep triglycerides, the bad fat associated with prediabetes, under control. Moreover, walnuts are recommended in moderation on every Phase of the South Beach Diet.

Types of Walnuts: While there are three varieties of walnuts, you’re most likely to find English walnuts in your supermarket. Black walnuts are less common but can
be found in specialty stores, while butternut, or white walnuts, are very hard to find in the marketplace.

Choosing Walnuts: When buying walnuts in the shell, look for those with undamaged shells. Shake the nuts if you can: If the nuts feel extra light or rattle when shaken, they may be dried out inside. If you’re buying shelled walnuts, look for a freshness date on the package. Only buy nuts in bulk if you know the store has a high turnover rate.

Storing Walnuts: Walnuts are perishable and will spoil over time — particularly if they’re exposed to heat, humidity, and light. To prevent nuts from spoiling, keep them in a cool, dry place. Walnuts left in their shells will stay fresh for about six months. Eat shelled nuts within four months. If you want to keep your nuts for a longer period of time, store them in the freezer for up to one year in a Tupperware freezer container.

Enjoying Walnuts: Add some chopped walnuts to salads and dips, or enjoy them whole as a satisfying and tasty snack. Also look for walnuts in whole-grain breads at the supermarket. Try to stick to a daily allotment of 15 — eating more may undermine weight-loss efforts.

For me, personally, Pesach is especially a difficult time. My Mother, Ethel Schwartz, A”H, was niftar the last day of Pesach eight years ago.  Bubie Ethel was a very special woman. She was a one woman Chesed machine!  She outfitted needy Kallah’s AND Chassanim, for their weddings! She was a baby nurse, par excellence, who helped new Mothers with their infants. I still hear warm stories of her services, from people I meet. I have written about her previously, in another publication to give tribute to her memory. She was a true Aishis Chayil to my illustrious Father, Rabbi Yisroel Yonah Schwartz, Z”L. We all miss them both, dearly!

I wish you all many years of having your parents, and loved ones, with you by your side, throughout the years, and joining in family simchas, fun activities, and many holiday meals. Cherish it!

I am also offering my recipe for Chocolate Chip Cookie Bars. I often bake double or triple the recipe to avoid running out of them over Yom Tov!

Chag Kosher V’Sameach!

Week one of preparation for this epic holiday wasn’t so bad, was it?

Now that we are organized we can move on to taking on tasks for Passover. It’s time to order the meat. Now, you don’t have to have your menus prepared to know exactly what you need – sometimes you need to buy the meat and poultry that’s available, and work your menu around that. But buy now – by next week EVERYONE else will be stocking up and the selection will be much smaller. If you plan on using Gefilte Fish frozen loaves – get those now too. You don’t want to be scrambling at the last minute.

You know you are going to have 20 guests for each seder, and 10 at least for each meal. You will need chicken for the soup, chicken or brisket for the Seder, some meatballs for a meal or two, maybe even a turkey or some Cornish hens. Figure out how many people you have to serve for each meal and make your calculations accordingly. Generally I plan on one to two pieces of chicken per person per meal, and with a brisket type dish about 1/3 to 1/2 lb per person – remember, meat “shrinks” while cooking. If you are serving more than one meat dish at a meal, figure your serving sizes are a little smaller.

ACTION: Run into the Passover section of your grocery store and pick up some Kosher for Passover snacks for the kids – that way you won’t be chasing after them with the dustbuster all day long. Let them snack happy.

DINNER TONIGHT: This week we are going to try to start using up our pasta and our rice before the holiday. Tonight’s dinner is Salmon and Pea Rotini - but you can use any shape pasta in your pantry.

Many Pesach recipes call for the zest of citrus fruits. But if you’re a cooking newbie, you may not be familiar with this food preparation technique. Zest is the colorful, outermost rind of fruits like lemons and limes), and oranges). Aromatic and tangy, it is a popular addition to both savory and sweet dishes.  Zest also makes an elegant garnish.

Here is my guide to zesting:

Zest from a citrus fruit can be removed with one of the following:

• a vegetable peeler
• a grater
• a zester
• a microplane

One of the best tools for creating fine zest is the Microplane zester/grater (which looks like a refashioned woodworking rasp). Buy one with a handle!

The smaller, more traditional handheld zester has five tiny holes in its metal end and creates small strips of the flavorful zest when pulled across the rind.

A box grater can be used to get either large strips or fine particles of zest, and a vegetable peeler or paring knife also gives you wider strips for garnishes.

The best tool to use will depend on the recipe you are making.

A few things to keep in mind when zesting citrus fruits:

• Avoid stripping off the white inner membrane (pith) along with the colorful rind. The pith is bitter and fairly inedible.
• Always remember to zest fruit before juicing it. It will be almost impossible to zest afterward.
• To get the best zest, buy fruit that is firm and brightly colored with no soft spots.
• Wash the fruit before zesting to remove any dirt and pesticides.
• Use zest immediately, since it will lose its flavor over time.

Bring on the zest!

As you Spring Clean Your Kitchen to get ready for Passover here are some tips to assist you with food storage safety.

The USDA has a Meat and Poultry Hotline that you may call anytime you have questions regarding your food.  Jot the number down for future use: 1-888-MPHOTLINE.

Food that doesn’t need to be refrigerated or frozen must still be stored with care. The following basic guidelines will help you keep your food supply safe.

• Store all canned food and other dry staples in a cool, clean, dry place. Do not place them in any place that is exposed to high or low temperature extremes.  Once you open a canned food and have some extra, store that food in the refrigerator in a Tupperware airtight container.
• In general, you can store high-acid food such as tomatoes and other fruit for 12 to 18 months; low-acid food such as meat and vegetables, 2 to 5 years.
• Discard cans that are dented, leaking, bulging, or rusted.  Can linings, might discolor or corrode when meat reacts with high-acid food such as tomatoes or pineapple.  The contents should be safe to eat as long as the outside of the can is in good shape.  Keep in mind, though, that the taste, texture, and nutritional value of the food can diminish over time.
• If you’re not sure how old a particular food is, or fear that it may not have been properly refrigerated or has been left out too long, don’t taste it!  Instead, remember the “golden rule” of food storage: ‘When in doubt, throw it out!”
• The same rule goes for food stored in Tupperware in the refrigerator.  Remember, Tupperware is not a “mausoleum”!  Your opened stored food has a shortened shelf life once opened; so use it as soon as you can.
• You can purchase labels from Tupperware that have space for the date you stored it and label the type of food in the container.  This helps you follow the rule of usage we recommend: “First food in, first food out!”
• The greatest danger in canned goods is a toxin produced by the Clostridium botulinum bacteria.  Never use food from containers that show possible “botulism” warnings:

1.  Leaking, bulging, or badly dented cans
2.  Cracked jars or jars with loose or bulging lids
3. Canned food with a foul odor
4. Any container that spurts liquid when opened.

     Play it safe and never taste it.  Even a tiny amount of botulinum toxin can be deadly.  Double bag these cans in plastic bags that are tightly closed.  Then place in a trash receptacle for non-recyclable trash outside of the home.  Keep out of reach of humans and pets.

The following chicken recipe is an old favorite of my family  from my cookbook, NOT JUST A COOKBOOK, for Potato Chip Chicken.   There is a complete PESACH section in my cookbook as well.  I have many customers who have told me they include many of my recipes in their Pesach menu.!