The place and the people here are just beautiful

I had one of the most special experiences the other day.  Now that I live in Israel you may expect me to talk about things like…

My day of business meetings, in Jerusalem… did you hear that?  Jerusalem.

The day began with the incredible Chef Yochanan Lambiase and a tour of his Jewish Culinary Institute, JCI, the only Mehadrin cooking program in the world.

This is a pict I snapped with my phone of the girls program, in session.  They were in the midst of a cookie class while the boys program next door worked on knife skills.  My heart filled with such pride as I saw these young, eager, hopeful culinary students in the heart of Jerusalem learn the art of cooking from a master chef with unparalleled vision.  The entire JCI is the brainchild of Lambiase.  After a 4 month course Chef Lambiase will place the students in intensive 1-month on site internships around the world.  I MUST do an entire feature on JCI sometime in the coming months.  But in the meantime to enroll for the next semester or support this incredible place please visit JCICHEF.

Or maybe you expect me to write about the tears that formed in the corners of my eyes as I walked to my next meeting with the Executive Director of the Jerusalem Cinematheque.  The Jerusalem Jewish Film Festival held at the cinematheque hosted a special screening of Joy of Aliyah in its entirety followed by a panel discussion entitled Aliyah… A Recipe For Success.

It was an incredible event.

We lunched at a lovely cafe in Begin Center and enjoyed this gorgeous view.

As I walked to hail a cab for my next meeting I realized I was right next to the famous windmill I had always seen from afar but never close up.  So I took a one minute detour and walked through a small park toward the windmill with a woman who called out to me on the street.  She recognized me and turns out she is a good friend and neighbor of my step-mother-in-law.  So we strolled together.  I could feel the uneven ridges of the Jerusalem stone under my feet and thought, this is it, this is where I am meant to be and that’s when the tears formed.

I snapped a picture and hailed a cab to my next meeting. Before running home to my son’s Gan Chanukah play, entirely in Hebrew, at which I choked back tears as well.

But I actually blogged today to tell you about a special person, no make that two special people I had the pleasure of spending time with this past week — famous French-Israeli cookbook author, food blogger and columnist for the Hebrew version of Mishpacha Magazine, Maryline Ayalon and her friend Rivka.

Maryline contacted me to do a story about me for her gorgeous blog.  Which you must check out even if you don’t know Hebrew.  Her photographs will inspire you and you can also purchase her book A Week In Marlyine’s Kitchen, also in Hebrew (boohoo, for those of us that can’t hang) there.

When Maryline reached out to me I thought, sure, fine, sweet, nice, I’ll meet her and really thought nothing more of it.  Well she showed up on a bright warm December morning with her friend Rivka who came in the capacity of translator.  In the end my Hebrew and Maryline’s English were good enough that we got by without Rivka’s assistance so she quickly morphed into social caller and sous chef and we chit chatted, the three of us, like old girlfriends.

Maryline didn’t show up empty handed but rather with both hands bearing gifts (I guess that’s how the French-Israeli’s do it – oy I have to quickly learn!).  Her right hand clutched a bouquet of fresh za’atar and sage from her garden, her left a platter of kadayif best described as a sweet spicy ball of baklava.

The aroma of cloves was just too much for me to bare and I broke my diet right then and there and continued my hiatus until the entire tray was demolished.

Rivka, Israeli born but of Hungarian descent brought me a homemade babka which we saved and savored on Shabbos as a family.

Together we made one of my new weekly staples, Persimmon Salsa.  It’s actually a riff on Peach Salsa from the summer issue of the magazine for which I showed it over grilled chicken legs.  But now peaches are not in season so I swapped them for persimmons which it turns out I much prefer.  We chopped, cooked, tossed and photographed together.  Well really Maryline photographed and I stood by giving my very really and important input like “yes” “gorgeous” stunning “perfect” – not sure what she would have done without me.

The morning was a beautiful meeting of the minds.  Maryline shared her frustrations and memories as a new oleh 25 years ago at the age of 17 from France.  She is beautiful inside and out – she has a chen about her which can best be described as a glow.  We parted promising to see one another again.  I feel so welcomed by the food community here… and I hope that we have the chance to share more salads and sweets together.

There are lots of goodies hiding behind the walnut cabinets in this show-stopping, yet functional kosher kitchen. The mixers are hiding on pop-up shelves within the island; the toaster oven and panini maker are inside an appliance garage beneath the microwave; and the cabinets are outfitted to provide the perfect space for all kitchen must-haves, from baking trays and beyond.

Enjoy Breakfast at the Bar
This two-leveled peninsula is perfect for casual meals or a serving area for holiday buffets.

Easy Reach
The buffet in the dinette has additional flatware drawers and storage for placemats and Birkat Hamazon cards.

Can’t find the fridge and freezer?
The Subzero appliances are integrated into the walnut cabinets. Full-size pantries are also hiding out on this wall.

All Dressed Up
This mother of pearl backsplash is like jewelry for the kitchen

Shiny Soffets
The moldings above the cabinets are white lacquer—a shiny way to top off the room.

Stainless Savvy
The pot filler and a third sink (perfect for prepping veggies) are fabulous cooking conveniences.

Love the Look!
We fell in love with this row of white lacquer drawers which match the Caesarstone counter.

What do you think of this kitchen?

***Giveaway***

Now that we have the kitchen, let’s get cooking with Red Star Platinum Yeast.  This is your chance to win a VIP Gift Pack with samples, a cutting board and an apron.  Check out our contest details here and enter below.

a Rafflecopter giveaway

Kitchen Design by Warren Bohn Design with Silvia Carlucci
Photos by Morris Antebi

As seen in the Joy of Kosher with Jamie Geller Magazine (Chanukah 2011) – Subscribe Now

Revealing himself to his palace guests as their long lost brother, Joseph brings together the Children of Israel.  The emotional reunion is complete when Jacob brings the rest of his family from the Holy Land to settle in Goshen.  The Jews stand out in Goshen, growing in numbers and wealth.  It is said that during the famine, Joseph sustained his father and his brothers and their entire household with bread.  I can’t think of a better way to sustain our Shabbat guests either – you’ll love this savory Butternut Squash Soup with Orange Croutons and a decadent Gingerbread Eggnog Bread Pudding Muffins for dessert.

Cranberry Chicken

Spinach and Portobello Quinoa

Roasted Carrots and Parsnips

Gingerbread Eggnog Bread Pudding

For last year’s Shabbat Vayigash Menu click here.

Yes, we indulged. It was Chanukah, we had to. Tradition is super important, right? Of course.

And while we enjoyed, we said, “When Chanukah is over…” But—shouldn’t every day be delicious?

Holiday or weekday, an indulgent day or a diet day.  We invited four cooks to show us how.

The challenge?Create two light recipes.

The catch? A serving of both must total less than 500 calories.

So, yes, Chanukah is over.  We’re going to cut back on calories now—but not on taste. Nope, not all.

Stir Fried Chicken with Mango, Sugar Snap Peas, and Jalapenos

Sauteed Quinoa with Mint

The stir-fry and the quinoa are delicious together, as well as colorful, and festive, even for a holiday meal. And they’re low in calories!”

Trifle Shwarma Salad

Add a layer of any veggie you have in the house. This is a low-fat, no added sugar, high fiber, full of protein, and even low carb recipe that
the kids and hubby will eat!  A one-trifle wonder.

Asian Apple Chicken

The marinade in this recipe is low in carbohydrates, fat-free, and is great for grilling too.

Roasted Tomato Bisque and Guacamole Quesadillas

There’s no deprivation in this meal!  Incorporating some healthy fats in your diet makes you feel full and satisfied.  The soup is light on calories, but loaded up with taste.  Roasted Tomato Bisque and Guacamole Quesadillas.

Mini Cheesecake Parfaits and Chocolate Peanut Butter Cookies

Mini Pareve Cheesecake Parfaits – People love individual servings because they get to have a taste without the guilt. Low in calories and
full of protein; you can even make these sugar-free.

Peanut Butter Chocolate Chip Cookies – These are flour/gluten free and low in carbohydrates, but don’t hesitate to prepare them for all
your peanut butter cookie monsters. These are easy and delicious.

As seen in the Joy of Kosher with Jamie Geller Magazine (Winter 2011) – Subscribe Now.

The tradition of eating cheese on Hanukah pre-dates latkes, sufganiyot and other more modern traditions.

The story is the stuff of a Hollywood drama. Judith, a beautiful Jewish woman fed salty cheese to Nebuchadnezzar, king of the Assyrians general Holofernes. The cheese made him thirsty and he drank too much wine which caused him to fall into a drunken sleep. Judith cut off his head and the Israelis rallied and attacked the Assyrian armies who then fled.

One version of the story specifies that the cheese was cooked into a pancake. By the 14th century, there’s quite a strong tradition that people eat cheese on Hanukkah and it’s associated with Judith giving cheese to the enemy to make him drunk.

A commentary from that time, by Rabbi Moses Isserles, on the Shulchran Arach, the Jewish Code of Law, even recommends eating cheese on the holiday in honor of Judith.

The latke that we know today is actually a modern recipe. The potato, after all, didn’t come to Europe until well after Columbus came to America. Potato latkes were a 19th-century invention. The tradition of eating cakes made from cheese on Hanukkah died out when European Jews cooked in schmaltz.

Eating cheese during Hanukkah is a very old tradition that still continues today. Many people have forgotten why we eat dairy products. Here is a delicious recipe that honors Judith and her bravery, Feta Cheese Fritters with Zucchini and Potato.

Chag Hanukkah Sameach!

This time of year is a bit of a mixed blessing for a foodie like me. It’s great to begin planning all the meals I’ll be serving to family, friends and customers over the next few weeks, but it’s a little daunting, too. After all, we’ve been on a holiday spree for the last couple of months!

This past August, while I was being a glutton in France, my fridge bit the dust. I came home to find what was once a well stocked, fairly organized chilled pantry now just an empty shell awaiting the curb. Rosh Hashanah was first on the feasting calendar. And this was a chance at a fresh start for the upcoming New Year. I was intrigued with the possibilities of it all… should I replace everything that was in there?, would I miss, or even need every last ingredient?, if I hadn’t eaten those watermelon rind pickles by now, shouldn’t I be glad they were gone?

But at the same time I was grateful that my spare freezer hadn’t been the one to break, as it was jam packed with meats, chicken, fish, sauces, soups and stocks and several varieties of ravioli for my food consulting business.

And that’s when it began… the knowledge that I had enough! I had enough to feed a small army for a few weeks, all those yomtovs included! After all, what if that freezer was the one to break, or if there was a power outage. And yes, there was a power outage, thanks to Super-storm Sandy.

But in the weeks prior to the loss of power I made it my mission to cook only from what I already had at home. Supplementing my menus with only fresh produce and dairy, everything I made came from the Nathan Household! Despite the lack of shopping, I found I was inspired as well as creative!

And now I’m a little too well fed. It’s just after Thanksgiving and we’ve eaten our way through yet another holiday. I’ve got one more shelf cleared, but I’m feeling the effects of food overload. I’ve got a little time before I start making resolutions about weight loss and going to the gym. So for now I’ve begun adjusting my menus.

I’ll slow down on having a meat, fish or chicken dish on the table every night and focus a little more on eating dishes made with grains, beans, vegetables. And since I’m not quite dieting yet, just looking for variety, I’ll enjoy some dairy meals, too. A little more from the earth, a little less on being such a carnivore! It might take me into 2013 until I can hit the defrost button, but I’m excited to create some new dishes! Just tonight I created an Native American Indian dish with pumpkin, chickpeas and kale. And yes, I used the pumpkin that has adorned my front porch since Sukkos!

With it being Chanukah I am making lots of latkes. But instead of deep fried foods, I’ll drizzle some of my finer boutique oils onto my dishes as a finishing touch. I’ll offer hearty soups, chopped salads and indulgent pastas. And come January, when we all appreciate the quiet time before Purim baskets and Passover, I’ll be that much closer to starting a real diet with real exercise!

I hope you enjoy this recipe for Fusilli with Red Pepper, Goat Cheese and Basil which is just perfect for a dairy day of Chanukah.

Have you ever seen oil on puddles in the street after a rain? Have you ever wondered why oil and water don’t mix? Let’s experiment and try to understand, with this ‘Oil and Water Don’t Mix Experiment’

You will need:

• A jar with a lid
• Vegetable oil
• Water
• Food coloring

1 Fill the jar half-way with water.

2 Add a drop or two of food coloring.

3 Fill the other half of the jar to the rim with vegetable oil.

4 Screw on the cap.

5 Set the jar down and observe. The jar is layered with the oil on the top and the water on the bottom, because the water is heavier than the oil.

6 Next turn the jar, tipping it from side to side. Notice how the oil and water create waves.

The science behind the ‘Oil and Water Don’t Mix Experiment:’
When two liquids like oil and water separate into layers it’s said that the two liquids are immiscible –they are not capable of mixing.  This explains how animals living outdoors even in very wet weather will not get wet.  This is because their fur coats are very oily.  Have you ever taken a salad dressing out of the refrigerator and noticed that the ingredients seem to have separated?

Oil and water are two ingredients that refuse to mix together. Why?
Water is a compound made of millions upon millions of tiny little molecules, each with a positive charge at one end and a negative charge at the other.

These types of molecules are called “polar molecules.”  The reason water sticks together, is because the positive charge of one end of a molecule will attract the negative end of the molecule next to it, and so on! Many other molecules, such as the ones that make up salt or vinegar, are also polar molecules; which is why they mix with water so easily.  The molecules that make up oils are also charged, but its positive and negative charges are spread out more evenly.  This makes it a “non-polar molecule.” Because the water molecules are unable to find a negative charge to connect their positive ones to, they can only mix with non-polar molecules for a very short time – such as when you shake up that salad dressing – before it separates again!

Now that we know about oil, let’s get cooking with this Chanukah Doughuts Recipe.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now.

When I think of Chanukah, latkes are always at the forefront of my mind! Shredded potatoes and onions pan-fried in lots of oil. What could be wrong with that?!? But there are so many other ways to highlight potatoes for the holidays so I decided to try something a little different this year. Potato Gnocchi stirred together with a luscious cheesy béchamel to create the richest and decadent Mac & Cheese you can imagine! Using a simple recipe for gnocchi on Joy of Kosher, you just grate the boiled potatoes and add eggs, flour and herbs. Next, you roll and cut the dough in to little dumplings then boil for 3-4 minutes! At this point, you can sauté the cooked gnocchi in a frying pan and eat with fresh herbs or you can do what I did and bake with the super-cheesy cream sauce. I use a version of this béchamel to bake macaroni & cheese for my kids so I knew it would be perfect for the adorable little potato dumplings.

After making the creamy béchamel, you can stir in the gnocchi or pour the sauce right over the top of the dumplings in a casserole dish. Top with a mixture of freshly grated parmesan and bread crumbs and dollop on some extra butter. I mean, who says no to butter??? It adds extra richness and crunch to each bite.

Gnocchi Mac and Cheese Baked

During Hanukkah, the wine you experience most often around my house is the “whine” from my kids asking when we will be exchanging presents each night.  Is it any wonder why I might want to try a different wine during the Festival of Lights?  Luckily, there are a number of excellent wines that can hold their own with latkes or any of the delicious dairy treats you may be serving this week.

Here are a few suggestions that will help light up your night – red and white…

2010 Pacifica Evans Collection Pinot Noir (Oregon); $27.  The Willamette Valley contributes the raspberry and red cherry flavors and minerally finish.  From Hood River provides the lovely black cherry flavors and grapes that contribute to the length and weight of the wine.  Light and bright.

2009 Goose Bay East Coast Pinot Noir Reserve (New Zealand); $29.  Very soft, medium weight with a full finish.  Black cherry and blackberry fruit with hints of vanilla oak.

2011 Carmel White Riesling (Israel); $22.  An off dry white wine made grown in Kayoumi Vineyard. The wine is pale straw with tints of green, and has an aroma of blossoming citrus, green apple and lime, with a prominent and refreshing acidity.

2011 Binyamina Reserve Chardonnay Unoaked (Israel); $18.  A crisp, clear and aromatic white wine with a refreshing character of fresh citrus and minerals typical of Chardonnay.

Venice is generally considered to be the most romantic city on earth. It is where people fly to declare love, propose marriage, or spend their honeymoon.  But if you arrive in the height of the tourist season, the crowds can turn your dream into a nightmare and make you wish you had stayed home.

However, away from the main drag you can still find plenty of quiet alleys to wander, where you can lose track of time.  Surprisingly, one of Venice’s best-kept secrets, which still maintains its quiet and charm, is the old Jewish quarter.  The Ghetto of Venice was the first in the world, instituted in 1516 by the Venetian republic as a means of isolating and controlling its Jewish inhabitants. However, while Jews were harshly persecuted in the rest of Europe, Venice was a safe haven where they were able to practice their faith openly.

The first groups of Jews to settle in Venice were Ashkenazi Jews. The Ashkenazim were later joined by Italian Jews arriving from Rome and the South, and by Jews on the run from the Turks. After the expulsion in 1492, Spanish and Portuguese Jews also arrived (including the famous Don Isaac Abarbanel). By the 16th century the ghetto of Venice was a crossroads of peoples and cultures, and an international center of Jewish printing.

Mozzarella in Carroza - Fried Mozzarella Sandwich

The Jewish ghetto in Venice included a theater, an academy of music and literary salons, and the fame of grammarian Elia Levita, Rabbis Leon Modena and Simone Luzzatto, and the poetess Sara Copio Sullam reached far beyond its gates. As the Jewish population increased, there was nowhere for them to expand, so they built vertical additions on top of existing buildings to form “tower houses.” These were unusually tall buildings for Venice with very low ceilings.  They were called the ghetto “skyscrapers.”  against this extraordinarily varied and cosmopolitan background, a unique cuisine also evolved. Jewish immigrants from Turkey and Sicily introduced different rice dishes, the use of spices such as saffron, and the combination of pine nuts and raisins in savory recipes. Spanish and Portuguese Jews brought baccala’ (salt cod), frittata, and marzipan pastries. Besides goose, which became a staple (roasted, cured, or as a fat for cooking), the Ashkenazim brought gefilte fish and bread dumplings. The fusion of these different cuisines produced such brilliant results that the two ‘signature’ dishes of general Venetian cuisine, Fish in Saor and Bigoli in Salsa, both boast Jewish origins.  Ravaged by the Great Plague, starting in 1630, and bled dry by its wars against the Turks, Venice started its slow decline in power starting from the second half of the 17th century. As many Jews emigrated in search of fortune, the community began to shrink.

The demolition of the ghetto gates by the troops of Napoleon in 1797 marked the end of segregation. Jews even played an important role in the fight for the Italian unification that followed, which culminated with the annex of the Veneto (one of the twenty regions of Italy in which Venice belonged) to the new Kingdom of Italy in 1866. After this date, the destiny of the Jews of Venice was joined to that of communities throughout the country. Unfortunately, tragic events were to befall the country with the Racial Laws, the German occupation, and deportations.

Aafter the end of WWII the community counted 1050 people; while the ghetto shrank even further in numbers (450 members), the efforts made to reconstruct what had been destroyed have given it such energy and vitality that the ghetto often became the center for the cultural life of the entire city. Every year, for example, there is an international conference on Jewish Studies. Exhibitions and seminars are also held regularly in the ghetto. The 16th century synagogues are still home to orthodox services on Shabbat and the weekdays.

Fritters with Pine Nuts

Meanwhile, Torah, Talmud classes, and courses in Modern Hebrew, are organized for both children and adults. The facilities include a kindergarten, a nursing home, a kosher bed and breakfast (“Giardino dei Melograni”), and a kosher bakery, along with a Museum of Jewish Art and the renowned Renato Maestro Library and Archive.  However, the rich and diverse history of this community is also reflected in everyday things: around each holiday, the little dark streets that lead to Campo del Ghetto, where someone still almost expects to run into ancient merchants and rabbis, fill with the fragrance of freshly baked pastries made with the same recipe that was used a hundred years ago.

When Hanukkah comes delicate fritters filled with pine nuts and raisins – some are also made with pumpkin or rice – fry in the bubbly olive oil, while the flickering light of the menorah casts its shadows on the water on the canal, reminding us in a familiar way of our unique past.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

There’s always a bagful of cheese-and-herb gougeres in my freezer. Everyone loves them – they’re basically small, savory cream puffs. When my family or company comes and I need a quick hors d’oeuvre, all I have to do is pop them into a hot oven and wait for a few minutes until they’re ready. My daughter Meredith eats them cold, straight from the freezer (but they’re much better hot and crispy).

Cheese-and-herb gougeres are a must for Hanukkah at our house. Not just because they are well-loved but because of the tradition of celebrating Judith, the ancient daughter of the High Priest, and her role in the Hanukkah story.

I am a mom of women and it was always important to me to emphasize the role women have played in Judaism. Every year when they were young I told them (and now the grandchildren) about Judith. The story may be somewhat apocryphal and we really don’t know exactly when it took place, but we know Judith was a strong, heroic woman who helped the Maccabee men. She fed Holofernes, the enemy general, lots of cheese and wine. When he fell asleep, she cut off his head with his sword, and his soldiers fled away. Because of her brave deed it has been tradition to eat cheese (and other dairy) on Hanukkah.

In our family we eat cheese-and-herb gougeres plain. When they’re hot they are spectacularly crunchy. But sometimes I want to be a little fancier so I cut them in half and stuff the insides with all sorts of fillings, mostly simple things like egg salad, chopped tomatoes and mashed avocado or easy mixtures like cream cheese plus blue cheese or yogurt plus chutney. I make a little bit of each filling so there’s variety. Stuffed gougeres are beautiful; the kind of hors d’oeuvre that look as if you fussed, but you didn’t actually have to.

Here’s the recipe for Cheese-and-Herb Gougeres, plus a few simple fillings to choose from.

Canola, olive, grapeseed, sunflower, peanut and even sesame are all relatively common oils these days.  And with just those six oils you can create a myriad of recipes each with a unique flavor.  I highly recommend you keep a few different oil varieties around — the reason goes beyond flavor.

Studies have shown that a balanced intake of omega 3 and 6 along with a high level of omega 9 fatty acids significantly reduce the risk of dying from a cardiovascular-related disease.

In general, most oils are healthy because they contain a concentration of healthy fats.  Keeping in mind that they do need to be used in moderation, each oil features its own unique health benefits.  Olive oil is an excellent source of omega 9 fats (one of three essential fatty acids), but does not have any omega 3 fats, whereas walnut oil is a good source of omega 3, 6 and 9.  People always ask me what is the most healthy oil to choose and the answer is, all of them.  Rotating a variety of oils in your recipes will ensure you get the best balance of nutrients.

I recently discovered La Tourangelle and their variety of handcrafted oils.  They sell unrefined nut oils resulting in a more flavorful and more antioxidant filled product.  These oils have so much richness that a little really goes a long way.  In fact, the best way to use most of their oils is as as a finisher.  You may have heard chefs talk about finishing salts.  They use fancy more expensive salts to top/finish the dish.  The same goes with these oils, drizzle a little at the end of cooking or on top of your soup or salad for a tremendous flavor and health boost.

In addition, La Tourangelle introduced me to coconut oil, both refined and unrefined.  I quickly learned that unrefined coconut oil has a much more lush and full flavor and works better when you don’t mind letting some coconut flavor come through, like in many desserts or Asian dishes.  The refined coconut oil has a mild flavor and has a high smoke point, which makes it a perfect choice for almost any kind of cooking.  Coconut oil is naturally high in saturated fat, but most research has found that because they are medium chain fatty acids (MCTs) they work differently in the body than other saturated fats.  MCTs are easily digested, absorbed, and put to use in your body. Unlike other fats, they put little strain on the digestive system and provide a quick source of energy and promote healing.  They have been associated with weight control, brain function, and immune system health.

Chocolate Almond Cupcakes with Coconut Frosting

So far, I have made amazing roasted potatoes in refined coconut oil and I have used a combo of unrefined coconut oil and coconut milk to make a pareve chocolate tart.  Now, I can’t wait to try these pareve Chocolate Almond Cupcakes with Coconut Frosting.

Now’s your chance to win a 6 Cans of La Tourangelle oils to stock your kitchen.   Just enter with Rafflecopter below.

a Rafflecopter giveaway

Disclosure: La Tourangelle provided samples and are sponsoring this giveaway.

Pharaoh dreams of seven fat cows swallowed by seven emaciated cows, and then seven fat stalks of grain swallowed by seven lean stalks of grain.  In one of Joseph’s most evocative interpretations, the forgotten prisoner predicts seven years of plenty followed by seven years of famine.  As we plunge deeper into the harsh cold winter, we’d better stir things up with a hearty Shabbat Mikeitz meal sporting a variety of wild grains and a big, fat juicy steak.

Warm Kamut Salad with Caramelized Squash and Cranberry Fig Chutney

Roasted Broccoli

The Reliable Roast

Wild Rice Pancakes

Chanukah Donuts

For last year’s Shabbat Mikeitz menu click here.

My recent obsession with zucchini knows NO bounds.  I make the Zucchini Spaghetti from the summer issue of the magazine almost weekly.  And for lunch, when I am in a rush (which I always am) I just julienne some Zucchini, quickly sauté it and top it with a little marinara and grated Parm.  It’s not unheard of that both my lunch and dinner, on any given day, feature this member of the squash family that looks like a cucumber’s cousin.

The infatuation all started with my commitment to eat right (zucchini is a “free” veg on most healthy eating plans) and my handheld julienne peeler.  I cried when we had to part ways for 6 weeks when I moved to Israel, Hubby put it on the lift, I wanted to bring it in my makeup case.

My undying love for my julienne peeler notwithstanding, I do think my Zucchini Latkes call for the consistency of shredded zucchini (either on the side of your box grater or in your food processor).  These lovely latkes have no potatoes but they do have a little matzah meal to help hold them together.  Perfect with the usual suspects like applesauce and/or sour cream, but you can also dress ‘em up with a quick & easy Tzatiki – a Greek yogurt based sauce.  Make your own semi-homemade Greek yogurt (check out this recipe with step-by-step photos) or buy, it now comes in Cholov Yisroel from Norman’s Dairy.

On Chanukah I like to fry fresh daily.  But you can always prep ahead and rewarm in a single layer on a baking pan in the oven (don’t overcrowd your pan when frying or your latkes will be soggy and don’t stack ‘em when re warming or your latkes will be soggy — and if you couldn’t tell the goal here is crispy not soggy latkes, got it?).  After an especially long session at my 4 frying pans (yes I have them all going at once) Hubby said I smelled like I just got off a double shift at Burger King, only thing missing was a hairnet.  We both laughed.  I am still laughing.  How would a hairnet look over my snood?

Happy Happy Happy Chanukah!

Don’t miss any of our 8 nights of Dairy Delights or any of the recipes in The Chanukah Blog Party – See Below.

Welcome to our first ever Hanukkah Blog Party, hosted CookKosher and Miriam of Overtime Cook. It’s traditional on Hanukkah to eat fried treats, most notably donuts and latkes, and we’ve got a fabulous array of Hanukkah themed recipes, treats and crafts from Jewish bloggers all over the world! Scroll down for links to all of the delicious treats. 

This Contest is Now Closed

Jamie from Joy of Kosher made Zucchini Latkes with Tzatziki

I have my mother-in-law to thank for turning me on to cheese latkas, which she used to whip up anytime we tugged at her heartstrings, Chanukkah or not, and often for a light lunch, as they are only very lightly sweetened. With this recipe, your cheese latkas will be every bit as delicious as hers. Ricotta Latkas/Fritters are a huge Italian dessert favorite, and a snap to make. Like mini cheesecakes. Gluten-Free diners can enjoy them too! You will find them quite versatile, served as suggested here in Cheese Latkes Recipe.

If you decide to serve the cheese latkas as a savory dish, reduce the sugar to just 2 tablespoons, skip the vanilla or rum, and add some thinly sliced chives, a good pinch of nutmeg and some ground pepper to the batter. Proceed just as instructed, and if desired, top them with thinly-sliced smoked salmon and a dollop plain yogurt.