I rarely boast, but I must say there are some things I do well.  Like really well. I am possibly one of the best procrastinators you will ever have the pleasure of meeting.  I know if it came to a vote, I would be elected Queen of Procrastination in a landslide.  I could teach lessons in it, in fact I should, and I know I am rambling — but it’s all part of the plan… You think I’m rambling, but I’m actually procrastinating.

I have just received from my publisher the 455-page copy edited manuscript of my new Joy of Kosher cookbook, coming out this fall.  My editor Cassie sent it with a note that went something like “YOOHOO” –or was it WOOHOO? – “review this and get back to me – this is so exciting.”

And I wrote her back something like, “Really?  Is this what you find ‘exciting’?” I want to cry, stand on my head for a day, do anything but review this – I don’t find this fun – editing a book for eight months and still finding mistakes and having to refer to notes I can no longer find or read.  So instead of reviewing the ms (editor talk for manuscript) for the 50-jilllionth time, I’m writing this post.

But I’m in a combative mood. Our link-up theme is “the best thing I ever ate,” but since I’m feeling salty, or sour, or whatever you wanna call it – I’m not gonna play by the rules.  See, as a foodie I refuse to call out the “best thing” I ever ate – it’s like asking a mother to choose between her children.  Can’t do it; love all food too much to play favorites.  Truth is I can’t even pick a favorite movie or favorite season or favorite style of décor.  My favorite color is black (and white, and red, and royal blue and cream and off white – depends on the day).  And now you see I’m procrastinating, not just on my manuscript but also on picking my “Best Thing I Ever Ate.”

My best thing is whatever I’m in the mood for. I often self-diagnose myself as NEEDING chocolate NOW.  While I have been using Chocolate Avocado Mousse to get me through the drudgery of this ms (2 large very ripe avocados, ½ cup unsweetened cocoa powder, pinch of kosher salt, dash of pure vanilla extract and Truvia, honey or agave to taste whipped in the food processor until smooth and creamy and refrigerated for at least 1 hour), my new favorite thing is my Sushi Salad.  I have been making it almost every Shabbos for the past few months and the entire family is hooked.

In Israel, I can’t find mock crab for the sushi (can’t find it ‘cause it ain’t here) so I got this great idea from my neighbor Miri: sub in smoked salmon, which I chop and toss and love.

Here is the link to the official “California Roll” Salad.  And here I will list my latest tweaks.

-I sub in chopped smoked salmon for the cubed imitation crab (as already noted in my ramblings above)

-In place of radishes I add thinly sliced scallion, green part only

-I combine 1/2 cup rice vinegar, 1 TBS canola oil, 1/4 cup white sugar and 1 tsp kosher salt and cook on the stovetop or in the microwave until the sugar dissolves and allow it to cool.  Then I toss it with the hot cooked rice.  When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

-I then toss with 1 to 2 sheets of chopped Nori.  I actually use kitchen scissors  to cut 1 to 1 1/2 inch pieces.

-Then just before serving I toss the rice the veg and fish and sprinkle with black and white sesame seeds.

-Serve at room temperature (this is KEY) with soy sauce on the side.

-Once tossed it will keep for a few days in the fridge.

Sorry not to have played exactly by the link up rules, but cut me some slack, I’m going through 455 pages and can’t think past what I am craving at this moment.  On second or third thought …As I go through that manuscript, it’s plain that the best, and worst, thing I ever ate was my own words.

What’s the best thing you ever ate?  Share in the comments and post the recipe for all of us to enjoy here.

Food has the power to transport you to another time and place…

One bite of something can lead me to my grandparents’ warm little kitchen, with my feet dangling from the chair, waiting patiently for magic on a plate. A bite of something else can take me to the streets of Yerushalayim, with its heady aromas of Middle Eastern cookery.

I often write about my grandparents because I was so close to them, because I loved them, because I still want to pick up the phone and call them. They played such a big role in my life, shaping my impressions of the warmth of family meals, the pleasurable sense of entering a home where there’s always good food simmering on the stove and the meaning of love and survival.

As I walk the streets of my new home in Israel — walk my kids to school in the morning — I think about the upcoming Yom Haatzmaut, with the flags flying from every school, every car, every rooftop. My child is asked to wear blue and white tomorrow to gan. And I think of my grandparents too.

They always dreamt of living here.  As Holocaust survivors, (two in Auschwitz) their lives include stories that flood my imagination: My grandmother used to speak of being selected by the infamous Dr. Mengele on not one but three separate occasions  – and then running back to the “living” line when no one was looking, risking being shot to death on the spot.  My grandfather was captured and held as a prisoner of war by the Russians for eight years, after the concentration camps were liberated.  He served in a Russian forced labor camp alongside his Nazi captors. And he told how the Nazis were dropping like flies because they were not conditioned, as he had become, to the lack of food and intensity of work.

As Yom Haatzmaut approaches, and we prepare to celebrate Jewish freedom and independence, I can’t help but link all these thoughts in my head. How this country was largely built by survivors of wars, oppression, and persecution. How the events that led up to the declaration of the State of Israel riveted and united every Jew in the world. I can’t help but think about my grandparents, and how they would have loved to be here with me, right now. How they would take pride in my little ones prattling away in Hebrew at a pace I am still able to follow, but not for long.

We’re going to a family pot luck BBQ to celebrate Yom Haatzmaut.  I’m bringing beer and my California Avocado Salad.  Listen, this is a country of immigrants, so it’s legit to add our own flavor, literally, to the festivities.

But should you want something more bonafide “Israeli” in honor of the upcoming day, I’ll share some of my favorite Israeli recipes with you.

What’s your favorite Israeli food?

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.

What is charcuterie?

It is a French word for preserved meats and meat products, or a butcher shop that makes it. Pronounce it shar-koo-tur-ee. Think of salami, hot dogs, beef jerky, and chopped liver, but super delicious. Kosher butchers in France, Germany, and South Africa have been making kosher charcuterie, sausages, and dried meats, well, forever. In fact, the practice of drying, curing, and smoking meats was a necessity in times before refrigeration.  It could be argued that the Israelites were among the first to document the pairing of meat, smoke, and salt.

Exodus: Chapter 29 describes the feast and burnt offerings following Moses’ descent from Har Sinai, and Leviticus 2:13 details the commandments of offering salt with the sacrifices. In fact, salt was so important that there was a Chamber of Salt in the courtyard of the Temple (Ezra 7:20).

Unlike the more familiar deli options of salami, pastrami, and corned beef which are cooked, charcuterie is air-dried and cured in a cool, enclosed environment with circulating air which causes the meat to dry out while enzymatic magic occurs, concentrating the flavors.
The Prime Grill restaurant in New York features a charcuterie platter on its menu, and its recently opened gourmet market, Prime Butcher Baker on the Upper East Side features an eye-popping (and, to be fair, wallet-busting) assortment of kosher delicacies including sauscison, beef bacon, pepperoni, lamb prosciutto, and pâtés of duck, veal, and beef. With prices up to $100 a pound, this adventurous home cook wondered if any of this could be reproduced at home.

We secured a session with the charming and young Executive Chef of The Prime Grill, David Kolotkin, a graduate of The Culinary Institute of America, for a lesson in making bresaola which is air-dried beef, the perfect first project for a home chef to attempt. Made from a single piece of beef, there is little chance that spoilage can occur, apart from the normal white coating that develops on the outside of the bresaola during the drying process. This is called “bloom” and will be cut off before eating.

Unlike in sausage making, no nitrites are required for this recipe. What you will need is a place to hang the meat for the five weeks necessary for the process. A small refrigerator, such as the kind that students use in a dorm room, is the perfect solution. Add in a small battery operated fan for air circulation, and you are all set. A thermometer will come in handy also, as the temperature needs to be around 37 degrees Fahrenheit.

Get the complete recipe to make your own Bresaola from Chef David of Prime Grill here.

Serving ideas

A wooden board arrayed with cured sausages, meats, and pâtés is perfect for a picnic or any warm weather entertaining. A great assortment is
key, so try to procure a selection that includes a variety of different choices. Slices of a crusty French baguette, a few different mustards, the
tiny French pickles called cornichons, and olives are classic, but you can be creative and add hot pepper jelly, marinated artichoke hearts, hummus, and a small bunch of champagne grapes.

Prepare the charcuterie board in advance if you like, and keep it refrigerated until about half an hour before serving, and allow it to come
to room temperature for optimum taste and texture.

Don’t forget a great bottle of wine.

French ones like the Bordeaux from Chateau Le Petit Chaban and Chateau d’Arveyres, or the Côtes du Rhône from Domaine des 3 Cellier Chateauneuf du Pape will hit it out of the ballpark.

Not sure you want to make try making your own, but you want to give some of these delicacies ad try, here is our shopping guide for Kosher Charcuterie for local and nationwide stores. 

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon – Summer 2012) – Get more articles like this delivered to your door when you Subscribe Now.

In New York City:

Prime Butcher Baker
1572 2nd Ave
(Between 81st and 82nd)
New York, NY 10028
www.primebutcherbaker.com

Le Marais
150 West 46th Street,
New York, NY 10036
www.lemarais.net
Huge selection of pâté, rillettes, sausages of veal, duck, venison and lamb, an air-dried beef called viande des grisons, and beef jerky. (delivery in NYC, or by Fedex)

In Queens:
Aaron’s Gourmet Emporium
63-06 Woodhaven Blvd.
Rego Park, NY 11374
www.aaronsgourmet.com

In Los Angeles:
Jeff’s Gourmet Kosher Sausage
8930 West Pico Boulevard, Los
Angeles 90035
www.jeffsgourmet.com

In Atlanta:

Griller’s Pride
Turkey and beef biltong and South African “Dry Wors” dried beef sausage. They deliver all over the Southwest, and nationally as well.
www.grillerspride.com

In Chicago:

Romanian Kosher Sausage Co.
7200 N Clark St.
Chicago, IL 60626
National delivery
romaniankoshersausage.com

Nationwide:
Jack’s Gourmet Kosher Sausages, in many markets or online at
jacksgourmetkosher.com
Grow and Behold Artisanal organic pastured meats, beef bacon and a selection of sausages for cooking. National delivery available.
www.growandbehold.com
Joburg Kosher South African style sausages and biltong, a spicy dried beef similar to beef jerky
www.joburgkosher.com
KOL Foods 100% Grass fed meats.  National delivery vailable.
kolfoods.com

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon – Summer 2012) – Get more articles like this delivered to your door when you Subscribe Now.

Spring is officially here and the warm weather is finally coming out to greet us. The birds are chirping, the sound of lawn mowers is filling the neighborhood and the picnic baskets are coming out of hiding. I’ll take any opportunity to eat in my backyard with my family when the sun is shining and it’s always a fun challenge to come up with new recipes to enjoy outdoors. I like recipes I can prepare in advance so there’s no stress as we sit down to eat. I also love side dishes that we can eat cold or room temperature so there are a few items at the table that didn’t come off the barbecue. A little variety is the spice of life, right?!?

Lamb Bacon

This recipe for asparagus wrapped in lamb bacon is so beyond simple, only takes a few minutes to prepare and tastes absolutely delicious right out of the fridge! The fresh asparagus, salty lamb bacon and sweet brown sugar come together for the perfect side dish or snack that you will definitely want to eat at your next picnic. I suggest making extra because you might want to eat them all as soon as they come out of the oven.

Uncooked Lamb Bacon Wrapped Asparagus

Get my recipe for Lamb Bacon Wrapped Asparagus.

I purchased the lamb bacon at Pomegranate in Brooklyn, NY. You can also order lamb bacon online from KOL Foods. If you know where else lamb bacon can be purchased, in store and online, please let me know in the comments below!

When I think about celebrating Yom Haatzmaut, Israel’s Independence Day, my thoughts naturally turn to Israeli food. Yom Haatzmaut is a day of celebration and barbecues across Israel, and just thinking about all the delicious spiced grilled meats and veggies stuffed into fresh pita with hummus and other salatim makes me hungry. I want the flavors of Israel to be front and center in any Yom Haatzmaut menu I create and I try to have an Israeli meal from beginning to end.

One of quintessential flavors of Israel that I like to include is the refreshing combination of lemon and spearmint, called limonana (a combination of the Hebrew words for lemon and mint).  The combination of lemon and mint is the perfect way to cool off on a hot Israeli day and limonana abounds in Israeli supermarkets both in the form of drinks and other frozen treats.

Frozen Slushy Limonana Drink

My favorite way to enjoy limonana is the frozen slushy drink served in many Israeli cafes. When I am in Israel it is my go to treat to cool off on a hot summer day. When I return home from a visit to Israel I always crave frozen limonanas. This recipe makes it easy to enjoy this refreshing treat at home. All it takes is a blender and a few simple ingredients and you can be sipping a frosty limonana in your own kitchen or backyard. Yom Haatzmaut is a day of barbecues and nothing will cool you off quite as much while standing by the grill as this Israeli treat.

Limonana Bars

While traditionally the flavors of limonana are usually used in beverages or frozen treats I wanted to use the same flavors to make something a bit more unique to serve for dessert on Yom Haatzmaut. These bars take the combination of lemon and spearmint and turn them into the perfect minty lemon bars. With a crisp shortbread crust topped with a sweet and tangy lemon mint filling, these bars are refreshing and deliciously satisfying. The flavor of the bars is quite intense so I highly recommend cutting them into small squares.

Whether enjoying these limonana treats on Yom Haatzmaut or any other day they are sure to be a hit with all who try them.

Slushy Limonana Drink

Limonana Bars

The food world is finally catching on to what Steve Gold has been saying for years. Horseradish is a superfood. In addition to its incredible earthy and sweet flavor, horseradish is full of health benefits ranging from cancer prevention (horseradish has ten times more cancer-fighting compounds than broccoli!), to respiratory and headache relief. Horseradish has been used for medicinal purposes for years, yet the research on horseradish has become more established and well-known in recent years, while the Gold family has been touting the benefits of horseradish since 1932. Horseradish is creeping up in produce sections throughout the USA, as the demand for horseradish is increasing and will continue to increase in the coming years.

Steve Gold’s grandparents started the horseradish business during the depression as a way to make some money in hard times. Everything was done at home, including the paste/glue used to stick the labels onto the bottles. Gold’s has remained a family business, in fact, probably one of the only businesses that is now going into the fourth generation,  and is still producing the same recipe as the original. They are producing substantially more than their grandparents had in the 1930’s and have the advantage of 21^st century machinery, yet their success lies in maintaining the high-quality standards and using farm-fresh, high-quality ingredients.

On a visit to the factory, I witnessed first-hand why Gold’s is so successful and what they do and why we use their products in our test kitchens. The factory is spotless; the entire tour has a fresh and clean feel. While waiting for Steve, I noticed an impressive amount of articles and awards hanging at the entrance of the factory. I was curious which one Steve valued the most and so I asked him what his greatest award and accomplishment was.  Steve responded, “Getting letters from customers that say they enjoyed our products.” This highlights why they are successful. At the end of the day, Steve’s utmost concern is the customer’s satisfaction.

The greatest challenge is figuring out the right balance when sending out the products. The horseradish is a perishable item and has no preservatives. This makes it a fresh and high-quality product. But the downside is that if left on the shelf for too long, it can go bad and that is Steve’s worst nightmare. In fact, Gold’s uses glass containers versus plastic to ensure a fresher, better-tasting product. This is what inspired Gold’s to branch out into shelf-stable condiments and sauces such as a variety of mustards, cocktail sauce, borscht and the most awesome barbecue sauce. All the recipes are tested and retested until perfected at the Gold’s factory. In fact, Gold’s is now in the process of developing a teriyaki sauce. The challenge lies in creating a teriyaki sauce with all kosher for Passover ingredients.

Steve took us (myself and Jamie, and Chana Blumes, the photographer) on a tour of the factory floor and it was a truly fascinating tour. Pallets of horseradish and beets line the warehouse.  Special machines clean the horseradish and beets and there are red floods of water on the warehouse floor. There is a special room in which the horseradish and beets are ground up. Anyone working in the ‘horseradish room’ is given a gas mask (the same one given to Israelis during wartime) for protection against the strong fumes of the horseradish. Chana courageously went into the room, sans gas mask, to shoot the horseradish and came out in tears.

As we were witnessing the beet horseradish being bottled, we noticed Melissa, Steve’s daughter standing on the line, placing jars in boxes. “One of the workers needed a break, so Melissa is taking his place,” explained Steve. Talk about work ethic! Steve told us how Melissa works from 5 a.m. until closing, and that everyone who works at Gold’s is ready to do whatever it takes to make it a success. This also got us talking about the workers and it was so inspiring to hear their attitude towards their workers. Workers are given health benefits, sick days and there is a general attitude of care and empathy for their employees.

On our tour, we met the mashgiach, the kashrut supervisor, who gushed about the cleanliness of the Gold’s factory. “The pipes are cleaned every night and the attention to detail makes my job really easy,” says the mashgiach. “We once had to throw out thousands of dollars worth of products due to kashrut concerns, and the Golds did it all with grace and complete honesty.” High-quality products, good work ethic and a respect for customers and workers are what make this company so unique.

Steve Gold’s top uses for horseradish:

• Scrambled eggs
• Tuna salad
• A tablespoon in chicken soup
• Salad dressings
• Mashed potatoes

What would you use horseradish for? Let us know in the comments below to win $50 worth of Gold’s Products (way more than horseradish). Find more at HealthyHorseradish.com

 a Rafflecopter giveaway

As seen the Joy of Kosher with Jamie Geller Spring 2013 Issue with the following recipes:

• Horseradish-crusted rib roast
• Grate some over beef-cheek gnocchi
• Mix into salad dressings for an extra kick

Order your copy and Subscribe Now.

In this week’s parsha, we learn that when the metzora (person afflicted with leprosy) heals, he or she undergoes a purification ritual by the kohen that includes two birds, spring water, cedar wood, a scarlet thread and hyssop.  For those unfamiliar with hyssop, it is a versatile, flavorful and aromatic herb that is used to make za’atar, the green spice blend popular in Israel and the Middle East.  This week we celebrate hyssop with a menu that highlights zaatar. I promise it will put a zing in your Shabbat menu!

Zaatar and Sesame Flatbread

Israeli Pepper Tomato Salad

Pan Seared Salmon with Soy Sour Cream and Zaatar

Hasselback Potatoes with Balsamic Mayonnaise Dipping Sauce

Wilted Spinach with Crispy Garlic

Strawberry Shortcake Trifle

Click here for last year’s Tazria-Metzora Shabbat Menu.

This blog post is all about reinventing Israeli cuisine in honor of Jamie making Aliyah. With Yom Ha’atzmeut around the corner, I don’t think there’s a better time to introduce it! When you think about Israeli foods, I think that there is nothing more Israeli then falafel.

Falafel is the quintessential example of Israel itself, not just its cuisine. Its flavors are loud, obnoxious, and loved by all; this dessert rendition is the same. You have the rich fried chocolate falafel balls paired with the fresh and sweet fruit salad and perfectly balanced with the salty parmesan tuile.

I think one of the reasons that falafel is so popular with Israelis, and around the world, is because it’s an entire meal tucked into a pita. A single falafel has a bit of everything you should be eating daily: vegetables, protein, carb; and, of course, the taste of deep fried deliciousness.

As vegetarian – veganism continues to be on the rise, so is falafel. I think the best example of this is Maoz Falafel which started out in Amsterdam by two Israelis but has slowly spread all over the globe.

There are two recipes for the original falafel ball, a Yemenite one made strictly with chickpeas or the Egyptian one made from fava beans. I would say that this recipe might have an American tinge to it; not only is it a dessert but it’s a dessert that involves frying chocolate.

Unlike the much loved classic which is street food, this is definitely a more refined show stopper for when guests are coming over. The recipe isn’t overly complicated especially because you can freeze the falafel balls in advance before frying them at the last minute. This dish will surely wow friends with its taste and the fact that you use both Hebrew and French (tuile means tile or when cooking, a thin crispy dough) while introducing this dish.

Like the original falafel the chocolate falafel balls are best served immediately after they are fried. Like any falafel enthusiast knows there is a legitimate danger of burning your tongue when you excitedly eat them right off the frying pan!

Chocolate Falafel with Fruit Salad and a Parmesan Cheese Tuile is the perfect thing to serve this Yom Ha’azmeut to get a taste of today’s Israel; which is constantly reinventing itself and challenging our views on everything sabra from falafel to kibbutzim.

With Passover just behind us, we can relax and enjoy the easier pace of spring and summer. The days are getting longer, a fact we notice most on Shabbat. Whereas the end of the Sabbath once arrived while we were still groggy from our naps and surfeited from second meal, we now find we can’t make it to sundown without some stirrings of hunger.  That’s where third meal comes in.

Not the heavy, meat-laden, many-coursed repasts we enjoy at first and second meals, third meal is a lighter, more casual affair. There is the obligatory challoh, but we can now accompany the bread with simple cold salads based on vegetables, grains, eggs, or fish. The long gap between second and third meals means we may also be past the maximum 6-hour wait between meat and milk and can have a dairy meal, if we like.

Hot weather makes my thoughts turn to the regional foods of warmer climes like Provence, Sicily, or Turkey. A little chili spice, the acid spark of vinegar or tomatoes, and the smokiness of grilled vegetables helps soothe jaded palates as the weather wears on, growing hotter by the day. You can toss something together just before the meal, or if you’re like me, you can make it all ahead on Friday so there’s nothing to do on Shabbat but relax and enjoy the meal. I like to take the salads out of the fridge about 45 minutes before the meal to take a bit of the chill off them. This helps to develop the flavors.

Roasted Pepper Salad

This brightly-colored Provencal dish calls for just five ingredients. Use best quality olive oil and feel free to dip your challah in the delicious juices left on the plate. Serve with flaked tuna dressed with more of that good olive oil and brightened with a healthy spritz of lemon juice and some cracked black pepper.

Insalata Di Patate e Fagiolini

A bit labor intensive, the flavors of this Italian-style potato salad are so addictive, you won’t mind the extra work. Give the salad plenty of time to come to room temperature before serving.

Batrik - Tomato Bulgur Salad

When it’s too hot to cook, make this no-cook Turkish tomato bulgur salad. Your kitchen stays cool and you get to eat this delicious salad.

Roasted Red Pepper Salad

Potato Green Bean Salad

Tomato Bulgur Salad

On March 21st, 2013 Manischewitz hosted their 7th annual Man-o-Manischewitz Cook-Off at their new factory headquarters in Newark, NJ. After thousands of entries were sorted through five finalists were chosen to come and cook their recipes in front of a panel of judges headed by our very own Jamie Geller.

Check out the cool earings Jamie got to wear!  Don’t you want a pair?

While we were there we got to see how the matzah was made, it was really cool to go behind the scenes and see it in production.

 Then the cook off started, the contestants had 1 hour to prepare their food.  Meanwhile the rest of us got to eat their recipes recreated by a caterer.  It was so nice to meet all the contestants and learn more about them.

Balsamic Mushroom Matzah Panini with Mango Jam was made by Robin Saul from Atlanta, GA.  It was nice to have one Kosher for Passover recipe at the cook off that was less than a week before the Passover holiday. Gave us all some great ideas, I had never thought of a sandwich and without any cheese.

Sweet and Spicy Seared Tuna was served on top of zucchini strips from Michele Kusma from Columbus, OH.  Michele was the fifth finalist chosen from voters online.

Chicken Potato Leek Pie  was made by Allison Hoschander, a mother of 3 and currently residing in Woodmere, NY.  I loved talking to Allison about her dish and how easy it is to mix up with anything you have on hand.

Garlic Chicken Rollatini was made with falafel balls from a Manischewitz mix by Yitzi Taber, a 17-year-old from Bergenfield, N.J..  He even came with his own cheering section.  Always so impressed by the young cooks out there.

The winning recipe: Faux Pho by Rosie Shapiro from San Francisco is a riff of the traditional Vietnamese spicy chicken noodle soup, done with Manischewitz egg noodles and chicken instead of the classic beef and rice noodle, it is Jewish fusion food and looks so easy to make too, let us know if you try it.

“I am beyond thrilled to have been chosen as the 2013 Manischewitz Cook-Off winner; words cannot even express how exciting this journey has been,” Shapiro said in a press release issued by Manischewitz.

For more recipes with Manischewitz products click here.

The secret to a moist cake:

• Cover cake immediately after taking out of oven and cake will become soft and moist on top.
• Use a sifter to enhance the fluffiness and texture of cakes and cookies.

Baking tips:

• Parchment paper is the secret to making baked products that will not get stuck to the pan.
• A cooling rack helps cookies cool down evenly thus providing a better tasting product.
• Spray the top of the muffin tray before baking to allow muffins to slide out easily and prevent muffin tops from sticking to tray.

Soup tips:

• Cheesecloths are a great way to make a clear, flavorful soup.  Place vegetables in cheesecloth, tie and place in soup.
• Beets add a golden color to the soup.

Lemon tips:

• The best way to get juice out of a lemon is to roll the lemon on countertop with palm of hands.  After rolling lemon, slice and squeeze.

Salad Dressing:

• When dressing salads, place all ingredients for salad dressing in a covered plastic container and mix vigorously.

Leftover risotto:

• Leftover risotto can be made into arancini di riso which is fried rissoto balls. when risotto is cold, form the risotto into small balls and stuff with a piece of mozzerella.   Coat with beaten egg, panko bread crumbs and deep fry.   Serve with tomato sauce and grated parmesan cheese.  (or try this meat version of arancini if you had a pareve or meat risotto)

Smelly hands:

• Wash your hands with a few spoonfuls of mouthwash to cleanse hands of garlic, onion or other strong odors.

Cooking like a pro every time:

• Read the recipe completely before starting so cooking will be a breeze!
• Prepare as many ingredients as you can before beginning a recipe.  This minimizes clean up time and helps you cook more efficiently.
•  Use the freshest and highest quality ingredients you can find to amp up the flavor of your dish.  There is no way to substitute the taste of fresh garlic, fresh lemon juice, freshly ground pepper or high quality olive oil.
• When baking make sure to use exact measurements for flour, eggs, oil, baking powder/soda.   A little less flour or baking powder will impact your end product.  However, nuts, fruits and chocolate can be added to your liking and taste.

If you missed my last set of tips, see Shifra’s Cooking Tips and get more tips from me with every issue of Joy of Kosher with Jamie Geller – Subscribe Now.

Shakespeare didn’t have asparagus in mind when he wrote,

Now is the winter of our discontent

                   Made glorious summer by this sun of York

But he could have. Because lovely, elegant asparagus is a harbinger of spring. Because, even though I know I can buy the spears throughout the year, I also know that, come April, the ones I buy will be the local kind at the farmer’s market rather than those grown and packed for shipment from some faraway place.

Lemon Roasted Asparagus

For me, asparagus has always meant spring has sprung! Sunnier skies, tulips blooming, warmer weather, lighter clothing. Freedom.

Fortunately, everyone in my family — my husband Ed, kids, in-laws and grandchildren all love asparagus, making it easy to put at least one vegetable on the plate when we all have dinner together. And asparagus spears are so elegant looking that they are a regular go-to when I have company for dinner, which is often.

I usually buy green asparagus. They’re expensive enough! The white (and purple) ones can be too costly. And I usually buy the medium thickness spears. The thick ones (a different variety, NOT older) are full of good asparagus flavor, but need peeling and most of the time I don’t have the time to bother. Pencil thin asparagus are very delicate, best steamed and served with a dab of butter or a squirt of lemon juice and nothing more.

Asparagus Quinoa Salad

The medium ones are more versatile in asparagus recipes. I don’t peel them and I can use them for every sort of recipe. Steamed, roasted or (when it’s even warmer and I can cook outdoors) grilled and served as a side dish. Cut up and used in a frittata, risotto, omelet, quiche or with pasta. Chopped for soup.

I cook with a lot of whole grains, so very often I’ll make quinoa, farro or oat groats, add some vegetables, asparagus included, to create an easy side dish or salad.

I also use the spears dressed with vinaigrette and served at room temperature as a first course. It’s a perfect make-ahead dish for a summer buffet. You can easily change this kind of salad to suit your need: sprinkle the spears with toasted, buttered breadcrumbs and/or freshly grated Parmesan Cheese for a dairy meal or sprinkled with crushed, toasted almonds or hazelnuts or freshly grated citrus peel and chopped mint or finely chopped hard-cooked eggs when you need something parve.

April and the next couple of months is probably a good time to try out some new asparagus recipes. Now that the discontent of snow and cold has passed, it is a delicious way to welcome spring.

What is your favorite way to cook asparagus?

WATCH NOW: With gratitude to Hashem and to my partners 12 Tribe Films and Nefesh B’Nefesh I present to you the premiere episode of Joy of Israel with Jamie Geller, the highly anticipated food and travel series and sequel to the Joy of Aliyah documentary. Because you asked for it and because we heard you, this first episode will show you a slice of every day life, a part of Israel that doesn’t get much press and a dish that’s a far cry from falafel and hummus… Poyke! (Although hubby calls it Hokee Pokee!) “What is Poyke?” you ask, just watch and learn. And by the way, for the record my kids were NOT unbuckled and standing while I was driving, I was parked at the time, that I would NEVER allow .

Join me and my family the first Tuesday of every month as our aliyah adventure continues. The Joy of Israel with Jamie Geller is my new food and travel show and will follow our adventures as new Olim. Together with you, we will explore the wonderful land of Israel, the place we now call home.

Please click here to partner with us to share the Joy of Israel with the world:

We need everyone’s help to make this happen, through funds matched by our advertisers and sponsors YOU can help us spread the Joy of Israel. Show them and the world YOU care.

Never before has the beauty of Israel been showcased for the world to see in reality TV format with the mission of educating, exciting and connecting people to Israel. This new series will reshape the entire image of living in Israel into one that is exciting, inspiring, and beautiful.

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Be inspired by the first episode and then please click here to partner with us to share the Joy of Israel with the world.

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For Jewish food aficionados, this week’s parsha outlines for the first time in specific detail the kosher dietary laws concerning what animals are permissible and prohibited, the criteria for kosher fish and birds and a list of kosher insects (yuck!).  After a week of bountiful breadless Passover braising, broiling and baking, I decided to take things a little lighter this week with a lean and green spring Shabbat menu.

Cilantro Scallion Onion Challah Rolls

Beet, Kale and Seaweed Salad

Turkey Cutlets with Peas and Spring Onions

Green and Yellow Beans with Wild Mushrooms

Walnut Crunch Couscous

Mango Peanut Crisp

Click here for last year’s Shabbat Shemini Menu