Quick & Kosher Cooking

 

An Elegant Shavuot Menu

 

Contributed by:

 

1 comment | Leave Comment

 

These spunky dairy dishes can challenge any fleishig fare for holiday feasting.  I love Shavuos. It’s such a happy yuntif—full of Torah and flowers, learning and family. And it’s our chance to indulge in yummy milchig meals that are as lavish and tantalizing as meat fests. This wonderful seasonal menu will make your dairy meals a gourmet’s delight, and will even placate the meat & potatoes fans in your family.

Mini Spanakopita


 

Six A La Minute Shavuot Brunch Recipes

 

Contributed by:

 

0 comments | Leave Comment

 

Quick & Kosher 20 minute prep. There’s something for everyone at this perfect Shavuos brunch. Use “à la minute” techniques to individualize delectable breakfast cuisine.

After a night of Torah learning, a fresh breakfast hits the spot. This is the time for à la minute fare. In the culinary arts (which always sounded to me like painting with ketchup), à la minute refers to a style of cooking where an item, or particularly its accompanying sauce, is prepared to order, rather than prepped in advance.  You can make elements of this breakfast à la minute, and prep some ahead of time, so you are not at the stove while everyone else is enjoying the yuntif feast. It has some savory dishes, sweet sides, southwestern influences, and a little smoked salmon for good measure.


 

For The Love of Rhubarb

 

Contributed by:

 

2 comments | Leave Comment

 

It was about 5 years ago that I was talking to Ruthie, my friend in the neighborhood, and she was going on an on an on about Rhubarb.  How she loved it and makes kugels and pies and G-d only knows what else.  Well  I was flabbergasted to say the least.  I mean who eats rhubarb?  I always saw it in the freezer section but just passed it over like soup on a hot day.  So nowadays I am a lot more adventurous. That coupled with the fact that Ruthie doesn’t much seem the adventurous cooking type – gave me the courage to try this peculiar plant in my cooking.


 

Seven Perfect Recipes for your Passover Meal

 

Contributed by:

 

1 comment | Leave Comment

 

Most cooks are stumped when it comes to menu planning for an important event. What’s the best starter? How to pair mains with sides? And yuntif is your ultimate culinary performance. The stage is set, the audience is seated at your table, the curtain rises, and the spotlight is on you.

Chill. Those folks around your table are not food critics from the New York Times; they’re just your family and friends. And you’ll be a star because we’ve done all the planning for you: every course in this elegant coordinated meal perfectly combines flavors, textures, and colors. Just serve and bow to the applause.


 

15 Minute Prep Passover Meals

 

Contributed by:

 

5 comments | Leave Comment

 

Enhance your Yom Tov meal without spending all day in the kitchen.

Passover is known to old-timers as a “Kitchen Yuntif,” but that doesn’t mean we must be chained to our stoves for a whole week. Slavery, my friends, is over — gone forever since the exodus! Our Festival of Freedom is no time to enslave ourselves, even if we’re scheduled to serve up 10 banquets in eight days, not to mention K for P lunches and snacks.


 

Jamie’s Greatest Passover Hits

 

Contributed by:

 

9 comments | Leave Comment

 

I can’t believe it.

Really I am in total denial.  Although I did tell my 2 year old — who doesn’t listen much anyway — not to run around the house with a slice of bread in his hand.


 

Cowboy and Cowgirl Purim Menu

 

Contributed by:

 

0 comments | Leave Comment

 

We like themes.

The men, have rebelled though, and won, for the past few years.


 

Gefilte Fish Recipes

 

Contributed by:

 

3 comments | Leave Comment

 

At most events I do, inevitably a woman comes up to me with a story.

She speaks of inheriting her grandmother’s gefilte fish recipe or some other such occurrence that leads her to following the directions of an old time version with the first instruction being:


 

Sweet Designs

 

Contributed by:

 

1 comment | Leave Comment

 

I feel like Amy and I are friends. Yes, we both do share a really good friend, Judy, who turned me onto Amy in the first place. But when you read her stuff and get the warm and fuzzies from her beautiful creations I think you’ll also feel like you’re friends with Amy. Amy’s first book is now available for pre order (it’s at the top of every list B&N, Amazon etc…) and I can’t wait to get my copy.

Sweet Designs, just like her Sweet Site will inspire you to no end. She’s actually a Sweets Stylist (to the stars) — is that the coolest thing ever? Now the question is how does she stay so skinny? While the book is not kosher per se, from following Amy I know there are so many recipes that are inherently kosher (Amy does keep a kosher home) and recipes that are easily adaptable so we can go ahead and recreate these in our kitchens. The book, her site, the picts will all make you smile.


 

Brisket

 

Contributed by:

 

2 comments | Leave Comment

 

I have a little love affair with brisket. It’s been so good to me over the years. Save for one terrible, terrible (I mean tears kinda terrible) incident which to this day I can’t quite figure out exactly what went wrong (I’ll write about all the sordid details in my new book). That one bad episode aside (hey, even Seinfeld can have a bad episode or two and still be one of the greatest sitcoms to have ever graced the airwaves), brisket is most probably my best friend, my meat soul-mate, if you will. It’s so forgiving, it’s so tender (when sliced against the grain ), it’s so easy to work with (try searing it on the stove top first. No time? Then just throw it in the oven or even the slow cooker. Also try it shredded on a sandwich.) and lends itself to any and every possible preparation under the great big bright sun (sweet or savory, Asian or Argentinian inspired, with coffee or beer or wine and more).

So how did it become classic Jewish food? If I had to venture a guess (since I am too busy (read lazy) to look this up right now it’s most probably because it can be prepped ahead and lends itself perfectly to reheating (in fact is better when prepped ahead and reheated) which all coincide nicely with the prohibitions associated with cooking and rewarming foods on Shabbos and prepping in advance for a ton of company for 2 and 3-day holidays. If you are a bulk cooker and freezer, brisket is your friend too! Here go a few of my live-by-these-for-perfect-brisket rules.


 

Jewish Comfort Food – Chicken Soup

 

Contributed by:

 

0 comments | Leave Comment

 

My grandparents, both sets, made the best chicken soup. Same like yours, I imagine. My father’s side of the family made a deep dark richly flavored broth with spaghetti noodles. My mother’s parents a light bright broth with square luckshen (noodles) and alphabets for us kids in the later years.

Yes, it’s Jewish penicilin.


 

Watch Jamie on JLTV Tonight!

 

Contributed by:

 

3 comments | Leave Comment

 

We have some really great news for you – Jamie Geller’s Quick & Kosher online cooking show is now on television! JLTV is showing Jamie Geller’s Quick and Kosher show on Monday nights at 9pm ET & PT!

In tonight’s episode Jamie shows you how to:


 

Hot Chocolate and Apple Cider for Winter Time

 

Contributed by:

 

0 comments | Leave Comment

 

It’s cold out. Well kinda cold out. Not exactly bone chilling yet here in NY but I’ve got my coat on and that little chill that comes with a whisper of winter. This all means it’s time to warm the tummy, yours and your kiddies’ with special hot drinks. There are few things that say “I love you”, “I made this special for you” and give people that warm and fuzzy feeling –  a cup of homemade hot cocoa does just that. In this case it’s triple chocolate hot cocoa so that must mean you really, really, really love the beneficiary of this treat (ehm, yourself). A hot spiced apple cider is a slightly more sophisticated way to say “you mean something to me” unless of course your special somebody (ehm, Hubby) would prefer that hot cocoa. I love you all so here from my heart to yours some special warm winter recipes to fill your mugs.

 


 

Vote For Your Favorite Fried Dessert Creation

 

Contributed by:

 

0 comments | Leave Comment

 

The dietician in Tamar wouldn’t let her run this contest. We showed her, didn’t we?! Fried desserts – hey it might be a small category but it’s a goodie. We tested 4 finalists and it came down to these two. One easy schmeazy Thai Fried Banana Dessert – hey it’s fruit! And one not so easy Eggnog Cranberry Rice Fritters, ok a total patchke, but beyond worth the time, effort and calories.

Throw out your scale and raise your glass to frying dessert by voting for your favorite.


 

Crispy Chanukah Delights

 

Contributed by:

 

0 comments | Leave Comment

 

So I am not at all embarrassed to admit that I love fried foods. After all I am not the official dietician on our site — I leave the uber healthy stuff to Tamar. When we were deciding what to do for the 8 nights of Chanukah – since the 8 nights of latkes concept felt so played out – (and in fact we have over 50 recipes for latkes) I said to Tamar “I’ve got it! 8 nights of Fried Desserts!” She was like “What? No way!” The professional in her couldn’t let go. But I did my duty and convinced her our readers and the world will love this. It’s Chanukah – it’s practically a mitzvah to fry. So since I covered Savory Fried Treats in the Nov/Dec issue of JoK magazine we are focusing on sweet crispy delights on Jok.com. So 8 nights, 8 treats from me and all our “professional” Jok.com friends, like Jeff Nathan, Alessandra Rovati, Chef Laura and more!! You may hate me for it, but after you taste my Nutella Banana Egg Rolls I do think you will be thanking me!

Don’t miss out on the rest of the recipes -