Quick & Kosher

Most of us have some relationship with tea. For many Jews with ties to the “Old Country,” a “glezel tay” – hot tea served in a clear glass — is one of life’s untainted pleasures. The experts knew how to sip it through a sugar cube held between the teeth. Surely it’s impossible for anyone born in the USA, or at least that’s what I like to tell myself.

But I have a totally different relationship to tea and it is firmly grounded in a fantastic childhood memory. My family was known to frequent some pretty posh hotels across the United States and my mother introduced me to Afternoon Tea as a rite of passage. (This custom was imported from England about 300 years ago, but I’ll tell you a little secret about that at the end of this article.) No, we didn’t wear big floppy hats, white gloves, or speak with snooty accents. We didn’t sit too primly either, though I tried. What I loved about it was that it was special, delicious, and just for us ladies. (Daddy didn’t go for the tiny sandwiches or tea; his style is more the all-you-can-eat buffet.) But I just adored those soft mini-sandwiches with the crusts cut off, scones slathered in creamy butter, a touch of jam and, of course, the tea!

Chocolate Espresso Scone

So when Tamar said to me “Jamie, why don’t you develop a few recipes for Shalosh Seudos – how about Afternoon Tea style?” I jumped at the chance. To be honest, I’m not sure how many of you men folk out there will actually go for an Afternoon Tea Shalosh Seudos – but who am I to argue? Hey, it doesn’t matter. A few Quick & Kosher recipes for Afternoon Tea also would be so much fun for a bridal shower or a sweet sixteen, maybe even a summer Sheva Brachos!

So whether you’re planning a “Ladies Only” special event or a Shalosh Seudos for friends and family, you ought to know the traditional AT menu. This checklist will help you organize everything:

Red Pepper and Pesto Tea Sandwich

✓ Tea sandwiches
In England, these tiny sandwiches are called “savories,” and have we got some savory delights for you! We have Smoked Salmon Tea Sandwiches, Cucumber and Watercress Finger Sandwiches, Red Pepper and Pesto Sandwiches and Chunky Tuna Sandwiches. I hope to have included a little something for everyone. I kept these pareve, just in case you’re thinking of doing this for Shalosh Seudos. Now, you don’t have to cut all the crusts off — but it does make them more elegant and authentic – so why buck tradition? Make the sandwiches using different breads so the platter will look varied and appetizing.

Currant Scones

✓ Scones
There is nothing like a hot scone with a pat of butter just melting into it. (Warm them up on your Shabbos blech). My recipe for Currant Scones is sure to delight. Leave out the currants if you’re picky, or replace them with raisins, craisins or dried blueberries for something a little different. Try my Chocolate Espresso Scone for sheer decadence. In case you are still fleish at your third meal go with a pat of margarine in place of butter – but save a scone for when you can go full throttle! Make it a huge creamy pat (or a BIG slather) of butter.

Mini Blueberry Lemon Tarts

✓ Pastries
At a typical English Afternoon Tea, right after the savories and the scones are served, you start on the pastries. Mini Blueberry Lemon Tarts are just the thing. You can make this with any berry. Make three different batches – with blueberries, strawberries and raspberries — for a very colorful presentation.

Mint Lemongrass Infused Iced Tea

✓ Tea
When serving up English Breakfast Tea from your fancy teapot – you should also consider serving some Mint Lemongrass Infused Iced Tea to satisfy guests who don’t want hot tea. Of course, authentic AT features hot tea, no matter what the temp is outside.

Oh – wanna hear the secret I mentioned earlier? My good friend Charlotte gives me all these nifty history tidbits…The fact is that tea was popular in France for more than 20 years before it ever reached England in the 17th century, and it was the French who originated the idea of pouring milk into it. It seems they even regarded it as “health food,” in our language. Back in the days of the Sun King, there was a Madame de Sévigné who wrote absolutely scandalous, gossipy letters to her daughter. In one, she reported, “Saw the Princess de Tarente …who takes 12 cups of tea every day…which, she says, cures all her ills. She assured me that Monsieur de Landgrave drank 40 cups every morning.
“But, Madame, perhaps it is only 30 cups or so?”
“No, 40. He was dying, and it brought him back to life before our eyes…”

Cucumber and Watercress Tea Finger Sandwich

Well, nobody would make that claim today – but a nice cuppa tea often brightens our day, if not curing all our ills. And a tea party is wonderful way to enjoy it with friends.

Please let me know if you host Afternoon Tea, and how it went. Even if you’re not going for the whole shebang, let me know which of these recipes worked for you! Also if you tell me who you would most like to have a tea party with (real person or fictional, living or not) and why you could win a great prize! Details below.

Here are some more recipes to enhance your tea experience:

• Green Tea Punch
• Watermelon Pomegranate Green Tea
• Long Island Iced Tea
• Watermelon Sandwich Cookies
• Almond Butter Finger Sandwiches
• Chocolate Chip Pecan Scones
• Apricot Streusel Scones
• Maple Nut and Pear Scones
• Walnut Raspberry Chocolate Tartlets
• Orange Blossom Raisin Tarts

***GIVEAWAY*** AlefBet.com are giving one lucky reader the chance to win a red string bendel bracelet with an outline Star of David. These bracelets are worn for good luck and good fortune, and when the string begins to unravel tradition says you are protected. This a wonderful gift for someone special in your life – or even to keep for yourself. How do you enter to win? Leave a comment below telling us who you would most like to have a tea party with (real person or fictional, living or not) and why. US Residents only. Contest ends July 20 2011 at 9am EST. CONTEST EXTENDED Until July 27 2011 at 9am EST!

With this super summer issue, we’re cooking on all four burners—plus the grill! When I was growing up, our backyard grill was in perpetual BBQ mode. And the food was more tantalizing than any other time of the year, because I come from a long line of men who LOVED to cook. One grandfather was the owner and chef at a gourmet restaurant and my other grandfather’s nickname was “Chefu,” Romanian for chef. The supercook gene passed to my father who never, and I mean never, measured anything—he just cooked everything to perfection! So Chefu Jr. wasn’t much help when I was learning to cook, unless I could follow him around with measuring spoons and cups in hand. To add insult to ignorance, my hubby comes from a family of caterers and only he knows the “right way” to grill.

Telling myself that I’ve got the family DNA to succeed, I wanted to show them all! I experimented with BBQ favorites until I could serve up some really good old American classic and not-so-classic burgers. But unlike my predecessors, I wrote down the recipes, with measurements, mind you. You can find them on page 56. Maybe the men in my family have a better way, but this is my way! So, this summer edition is a salute to doing things your way, marching to the beat of your own kitchen drummer.

You’ll see what I mean when you get a look at the wonderfully creative ideas in this issue: it’s bursting with flavors and individuality, tricks and tastes for every palate. Sample our colorful French fries, incredible pickles, nine different burgers, summer salads, and those refreshing iced tea coolers you prepared with your kids!

Click for a sneak peek at this magazine or buy one from your local news stands. To make sure you get the Joy of Kosher with Jame Geller magazine in your mail box SUBSCRIBE today!

Q. What can I do with lots of old challah, aside from the usual French toast or breadcrumbs? Also, do you have a recipe for challah kugel?

While French toast or breadcrumbs may seem overdone, consider making creative versions of these typical bread-centered dishes.

Instead of pan-frying and topping with butter and syrup, overnight French toast is a simple, make-ahead casserole that can be easily prepared for a small family breakfast or doubled for a large brunch. For a creative rendition, try French Toast a la Crème Brulee where melted butter, brown sugar and corn syrup is spread in a 9 X 13 pan, covered with slices of challah, on top of which a mixture of eggs and milk is poured. After soaking in the fridge, the casserole is baked in the morning; and once plated, the overturned challah slices are deliciously caramelized (and addictive!).

Instead of breadcrumbs, consider making homemade croutons, which can be easily used to enhance a soup or salad. To make croutons, dice leftover challah into small cubes, transfer to a large bowl, drizzle with olive oil or generously coat with non-stick cooking spray, and sprinkle with Za’atar or whatever spice blend you have on hand. Bake in a 300 degree oven, tossing every 20 minutes, until golden and dried. Feel free to bake the croutons at a higher temperature, just make sure to monitor them more frequently so they don’t burn.

Of course, you can’t go wrong simply freezing sliced leftover challah. When stored in slices, making sandwiches which call for hearty bread, such as paninis or tuna melts, becomes an easy chore.

And, as per your request, here’s a savory version of challah kugel from “Quick and Kosher: Recipes from the Bride Who Knew Nothing” (Feldheim)

Ice cream is not just child’s play. Though I do have the sweetest memories of sucking the last drops of ice cream out of the bottom of a sugar cone, I’ve graduated to sundaes. And when I do a sundae, I do it big — with tons of toppings which would never fit on a cone anyway. So I guess it’s all good.

I am a firm believer that you can mix, pour or sprinkle anything onto a sundae. I can get totally obsessed with sweet and salty combinations, like my Salty Sweet Sundae. Pretzels, peanuts and ice cream – here I come!

Ahem, I can be more refined though. Allow me to present you with my White Sundae – crisp, clean and oh so elegant. Dress yourself and the kids in white — those drips won’t show.

White Sundae

After the kids take off those white clothes and go to bed, try the Ying to my White Sundae Yang — Chocolate Kahlua Sundae. It’s full of chocolaty goodness, with an alcohol infusion of Kahlua that makes everything all right.

Chocolate Kahlua Sundae

For the purists, the kids, and the kids that won’t grow up – create a Kid’s Sundae that dreams are made of: it’s got strawberry ice cream (pink!), graham crackers (for crunch), whipped cream and sprinkles (just cause!) It’s totally perfect for the little (and big) people in your life.

Kids Sundae

The good thing about sundaes is that you can easily make your own concoctions using whatever foods you love most. You can’t really make a mistake; it’s nearly impossible unless you mix in smoked salmon. (Although there’s a kosher ice cream shop in Queens that does just that — and has a cholent flavor ice cream to boot.) I guess there are ice cream flavors for every taste bud – who am I to judge?

The point is, enjoy yourself – mix in whatever you want and don’t be afraid to experiment. You never know. You may create the next ice cream classic.

So what’s in your sundae?

More delicious sundaes for your enjoyment:

• Roasted Peach Sundaes
• Strawberry Raspberry Sundaes
• Warm Banana Sundaes with Almond Dulce de Leche Sauce

You should know by now that I am not a baker (nor a butcher or candlestick maker) Actually, my grandmother was baker, but the gene skipped me entirely. I really don’t like to patchke (fuss fuss fuss) too much in the kitchen. But you knew that already. It’s what I’m all about.

But I do love desserts, especially the baked kind. Think pies, cakes, cookies, soufflés, people. Next, of course, you think of your oven.

I’m not going to make you turn on that thing – not in the summer when it’s a zillion and one degrees outside and your AC is chugging overtime. I’ve come up with some easy no-bake desserts so we can all chill out – literally!

Peanut Butter and Jelly Slice

My Peanut Butter and Jelly Slice (ok, it’s a loaf, but you’re supposed to just eat one slice) is chilled PB perfection. Takes you 15 minutes to make, throw it in the freezer overnight and you are good to dive in the next day.

This next dessert was inspired by “Aunt” Zahava who, in fact, happens to be a terrific baker. (No blood relation to me, so I inherited nothing but a love for her goods!) I remembered this delicacy from my childhood: it’s light, refreshing, and pareve. You don’t even need teeth for this one. I dare you not to inhale the entire pan the minute it’s ready. And there’s no guilt afterward ’cuz it was SO light. Of course, you can easily make these Creamy Raspberry Jello Squares delectably dairy, if you like. Just sub butter for the margarine, heavy cream for the pareve whip, and you’re good to go.

And here are a few more totally divine no-bake desserts:

• No-Bake Cookies
• No-Bake Apple Walnut Tart
• PB Chocolate Mousse Pie
• Strawberry Shortcake Trifle
• Ambrosia Soup
• No-Bake Key Lime Cheese Cake
• Tea Biscuit Sorbet Tower

***CONTEST*** Do you want a chance to win a lovely gift basket from Smiley Cookies? All you have to do is answer the following question in the comments below: Which one of the no-bake desserts mentioned above will you try first? One winner will be chosen at random. Contest closes Wednesday June 29 2011 at 9 am EST. US Residents only. (These are kosher under OU supervision.)

CONTEST IS NOW CLOSED. WINNER WILL BE ANNOUNCED SHORTLY.

It’s summer, time to dust off that blender and whip up some cool, healthy, icy drinks. Nothing like the sound of ice being crushed to send goose-bumps up your spine. It also puts my mind in RELAX mode; I start looking around for a chaise lounge and a floppy straw hat.

Pina Colada Smoothie

Smoothies do not have to be made with milk, you know. They are refreshing and fruity in pareve form too: my Watermelon Mango Cooler and Red Apple Smoothie are dairy-free and simply delicious.

For the grown-ups among us, I created this absolutely delish Pina Colada Smoothie. Get yourself a cocktail umbrella, don your RayBans and hit the beach (or your deck, your balcony, or the front stoop of your house.) You know this baby was meant to be enjoyed in the sun. Don’t worry, it’s alcohol free, so you can still drive your carpool.

Watermelon Mango Cooler

Okay folks, you know I love peanut butter — in mousse, in ice cream, in cookies, by the spoonful. You too? So why not in a smoothie?

To tell the truth, my favorite sandwich is toasted whole wheat bread smothered with peanut butter, topped with a halved banana, drizzled with honey and then thrown into the broiler for a minute. I discovered this sandwich sensation during a pregnancy, but I eat my fave “pregnancy sandwich” all the time now. So this heavenly creation  inspired me to throw my PB in the blender (sans the bread!) and make Peanut Butter and Banana Smoothie.  Totally yummalicious – you cannot go wrong with this one! And it’s full of protein, in case anyone is keeping nutrition score.

Peanut Butter Banana Smoothie

Blend up a batch of each of these cool and tasty blender delights — and treat yourself to a party – but don’t be surprised if the neighbors come calling.

Some other smoothies for you to try:
• Banana Cocoa Soy Smoothie
• Citrus Berry Smoothie
• Sweet Strawberry-Watermelon Soul Smoothie
• Basic Bananaloupe Smoothie

Q: Jamie I want to make your Vegetarian Pad Thai from Quick & Kosher Meals in Minutes cookbook, but I can’t find kosher rice noodles. What do you suggest?

Amy, Skokie IL

A: Now that everyone knows my secrets — how to make anchovy paste and fish sauce and the pareve substitutions for sweetened condensed milk, this is my most frequently asked question. If you’re not familiar with rice noodles, I’ll tell you that they are made from rice flour and water. Guess where they come from. (C’mon, you can do this.) Yes, of course, Southeast Asia. They are terrific in Asian recipes and they are a satisfying substitute for wheat-based noodles for people who are sensitive to wheat or gluten. If you have tried rice noodles before, you’re probably as obsessed with them as I am.

When I was developing the Pad Thai recipe, Willi Food used to import and distribute these thin-as-glass dream noodles with a reliable kosher certification. To my dismay (Can you believe they didn’t call me?), the product is no longer on the shelves in the US. Rumor has it that the absence is only temporary and the noodles are on the way back. I have been nagging my store manager about this so regularly that when he sees me coming he calls, “no, not yet Jamie.”

In the meantime, I asked the OU and Star-K kosher certification agencies if rice noodles need a hechsher in the first place. It turns out that while “it’s always better” to have every food supervised (remember that there are hechshers given to everything from water, to vodka, to kitchen rugs – for Pesach – really!), plain rice noodles (even with tapioca or corn starch added to improve appearance and texture) have no kashrus concerns and can be used even with no certification.

Ya learn something new every day!

Father’s Day is coming up. I look forward to hosting a backyard barbecue for my dad on a sunny, cloudless day. Hubby is grilling. I sit poolside, sipping a pina colada as the kids splash around. After the party’s over, I’ll lounge a while with a novel.

Spicy Fried Onions

Well, ok, we don’t exactly have a pool. Ours cost $20 bucks and we blow it up with an air pump every summer, but to the kids, it’s a pool. And I’m not sure when was the last time I sipped a drink – certainly not when I’m entertaining. I’ll probably be scuttling back and forth from the kitchen, bringing out all the things we forgot to set on the table outside. And to be honest, I haven’t read a novel in the 7 years I’ve been married. But a girl can dream, right?

Hot-Dog with Poppyseed Slaw

But Hubby is grilling. He loves nothing more than to grill anything edible. He has even grilled pears, peaches and an occasional Portobello (not his fave!) just for me. So even though it’s Father’s Day, I can get away with giving him most of the hard, hot work.

This season, we need to look at burgers and dogs (and even chicken and steaks) as blank canvases. Think of yourself as a culinary artist. (This does not mean painting with ketchup!) Get your creative juices flowing by imagining all the creative condiments that will totally put zing into your barbecue fare.

Hot-Dog with Peppers and Onion Saute

For burgers, I came up with Corn and Avocado Relish and deliciously Spicy Fried Onions. (I would add fried onions to anything except oatmeal. And yes, I’ve been known to eat them sans burger or steak. Yummy.)

For your dogs, think steak sandwich and do a Peppers and Onion Sauté – so easy and so colorful. It makes for a hot doggie that’s all grown up! And spice up your ho hum slaw with Poppyseed Slaw. Just don’t forget the toothpicks!

Try these salsas and chutneys to add some interesting layers of flavor to your burgers, dogs, chicken, steak, and fish this Daddy’s Day. He will be so proud!

• Grilled Peach Salsa
• Watermelon Salsa
• Mango Salsa
• Papaya Avocado Salsa
• Sweet Chutney
• Spring Onion Chutney
• Cranberry Pear Chutney
• California Raisin, Tomato and Onion Seed Chutney
• Spicy Eggplant Salsa
• Pear Chutney

What special things do you use to top your burger or hot dog?

Let’s get real. We all know how uber important good BBQ sauce is to the success of your grilling. If you’ve got the right one, it’s all the seasoning you need; if you’ve got the wrong one, ain’t nothin gonna save your meat.

There are great bottled brands on the market, and “best” is a matter of taste. But if you are feeling a bit adventurous, why not try your hand at an easy homemade BBQ sauce recipe? I admit I never thought of creating my own BBQ sauce until I was inspired by the “DIY (Do-It-Yourself ) Diva” columnist, Felisa Billet, in my Joy of Kosher with Jamie Geller magazine. It turns out there are some DIY recipes which are easier than you or at least I thought.

Peach BBQ Sauce

You’ll like my Sweet Spicy Smokey BBQ Sauce. It’s traditional, covering all the BBQ bases, but sensational. For something with more of a fruity flair, go with Peach BBQ Sauce. It’s perfect for Father’s Day and every summer celebration, but I’ll bet you’ll find yourself making it all year long.

Some other recipes to try:
• Apple Honey Marinade
• Cosmic BBQ Sauce
• Honolulu BBQ Marinade
• Fresh Lemon Grass Marinade
• Argentine Chimichurri Marinade and Sauce

When I was growing up, we didn’t make a big deal about Father’s Day. We would have a cake or dinner out, but we generally adhered to Dad’s annual admonition, “please don’t spend my money to get me a gift.” In fact, he was always of the mind to get my mom and sister and me to stop spending money.

This year, I was thinking of buying him a Father’s Day gift I saw in a Jewish catalogue: It’s a money clip that says “GELT.” I know he would like it more if it said “Don’t Spend This Gelt.” Then I thought the wiser and decided he wouldn’t want me to spend my gelt on shtus (nonsense) like that. So I turned the page.

So I’m sticking with the under-$25 picture of my kiddies on a mug gift. (He really does appreciate that. I should know. I give him one every year.) And I’m making a special BBQ in his honor. Uh-hum, correction: Hubby is making the special BBQ because he grills the best steaks, burgers and dogs this side of El Paso. Daddy loves a great piece of meat, just like Hubby. Come to think of it, Hubby also doesn’t love when I spend so much gelt. There’s a pattern here, folks. Anyway, I will supplement the menu with some manly salads and sides for Hubby and Dad and some not-so-manly ones for my sister and me. I know Dad will love it.

I can’t say Dad is ever too surprised when I do something well, because he expects great things from me! The fact is that he gave me the confidence to believe in myself, and the gumption to do anything and everything I ever wanted. For that — and for teaching me how to ride a bike and how to drive a car (“Look where you’re going! Look where you’re going!”) I want to say thank you.

I looked where I was going, Dad — and now, see where I am. I Love You!

So here’s my question of the day for all of you out there (Answer below and you can win a prize): When you look back on your life, for what can you thank your father?

***CONTEST DETAILS*** – Answer Jamie’s question “When you look back on your life, for what can you thank your father?” in the comments below for a chance to win a 4lb case of 100% Grass Fed, 85% lean Grassland Range Ground Beef from Glatt Kosher KOL Foods. Contest Ends Thursday June 23 2011 at 9 am EST. Contest open to East Coast US Residents only. One winner will be chosen at random. Good Luck!!

Q: What is orzo and how do you cook it?
Temi, Long Island, NY

A: Meet Orzo – what I call “Supergrain.” It looks like a large grain of your mild-mannered rice, but it’s really a form of pasta that can stand up to any recipe and leap tall buildings in a single bound. If it’s made from semolina (milled durum wheat, a “hard” variety) it will remain resilient in cooking, and can even be simmered in a stew or baked without losing its chewy character. Let it become your new all-purpose best friend in the kitchen.

The name is Italian and means barley, because orzo used to be made from it rather than the wheat varieties used today. It’s terrific in soups and you can use it as a side or cooked into all kinds of dishes. Orzo my new favorite and I use it in tons of dishes.

I actually have two NEW favorite recipes from my new book Quick & Kosher Meals in Minutes : Orzo with Feta and Basil is delish as a side dish for tuna steak (or at any milchig meal). Italian Wedding Soup will be your new Friday night swap for classic chicken soup.

You can cook orzo as you would pasta (with lots of water and then drain it) or as you would rice (with just enough water to be absorbed.) Use four cups of water to 1½ cups of orzo and let it cook for about 10 minutes.

It’s another one of those fab presto-chango foods that gets you out of the kitchen fast!

Dear Jamie, any idea how to substitute sweetened condensed milk? I am trying to make my own pareve (dairy free) Irish cream.
Thanks.
Shira, Baltimore MD

Mmmm, what a great idea! Shira, when you get this down pat, you’ll have to invite me over. Irish cream, folks, is a cream liqueur that can be served alone or mixed in other drinks. There are numerous recipes for this treat, but they all typically include Irish whiskey, cream, coffee, and sometimes sweetened condensed milk or evaporated milk.

Sweetened condensed milk is just evaporated milk with sugar added. There are lots of recipes out there to make your own pareve version. I found 3 really creative recipes that were meant to be used in a 1:1 ratio for sweetened condensed milk in recipes. Go Dairy Free – click here! At least one of them should work well for you, Shira.

And check out this handy-dandy list I put together of other great kosher, pareve and when-you’re-in-a-pinch substitutions.

Join Jamie and the Joy of Kosher crew on Sunday at 8.30 pm EST on Twitter where we will be talking about Shavuot and the fun foods associated with it. Follow us on @joyofkosher. The hashtag for the party is #ShavuotChat. We cannot wait to tweet with you then!

We will be giving away great prizes too*:

One $25 gift certificate for Kosher Wine – @kosherwine_com
A copy of Jamie Geller’s Quick and Kosher Meals in Minutes book
One Year Subscription to the Joy of Kosher with Jamie Geller magazine!
48-piece Club Pack of Fillo Factory‘s Spanokopita

*US Residents only

It was my second Rosh Hashanah as a married woman, and I decided that I actually wanted to cook something. If you know my history as Queen of Take-Out, you understand the magnitude of such a decision. At that stage, I was beginning to fill the cooking void in my soul, and I wanted to try something fancy. I made wontons filled with ground meat and dropped them into my chicken soup. So beyond the traditional matzo ball, I thought happily. And I had a good measure of beginner’s luck too, because it actually worked. everyone oohed and ahhed as though I had produced something truly exotic.

Vegetarian Wonton Soup

Well, as life moved on, my head got filled with so many other things and I forgot all about that little success. This memory just slipped my mind until now. Now that I am more experienced, I realize how many things could have gone wrong.

Chocolate Raspberry Wonton

Anyone who has tried to fill a wonton knows that the trick is keeping it from bursting open. The last thing you want is that filling spilling out. I’ve progressed so much since my newlywed days, and thanks to the new Gefen wontons, that come in both square and round shapes I’ve had about as much fun as a person should experimenting with every technique for keeping that filling in place. Oh the wonder of it all!

Three Cheese Wonton Ravioli

So here’s my most important wonton tip: an egg wash really works best to seal the wontons. When you use the egg wash, don’t completely soak the wonton; just a light brushing will do the trick. Also, press the air out around the filling so there’s no extra space between the filling and wonton. Press very firmly (using a fork also works well). My recipe testers and I used all of these tricks just recently on a new Potato Cheddar Pierogi recipe and not a single one leaked! What simchah!

Potato Cheddar Pierogi

Here are 5 rad wonton recipes I know you will enjoy. Vegetable Wonton Soup is so light and pretty and my 3-Cheese Wonton Ravioli recipe is just the smartest shortcut to “homemade” ravioli. Another cheesy dish – Potato Cheddar Pierogis – is oh so formal and impressive. A cool idea for parties (or anytime!) are Wonton Chips paired with an Edamame Dip. And for a sweet little dessert, try my recipe for Chocolate Raspberry Wontons – absolute heaven!

I confess that up to this point in life I have been making lo mein with thin linguine noodles. Well, no more! I now have Gefen Lo-Mein Noodles and another cool new Gefen product, Japanese style noodles. Getting just the right taste and authentic texture in lo mein just became a whole lot easier. Why use Italian pasta for an Asian dish?

It doesn’t get simpler than this, folks. The Gefen noodles come frozen and there’s no need to defrost. Just throw them into a pot of boiling water for 2 – 3 minutes. They cook up quicker than most traditional pasta, so watch the pot carefully. This is no time to go pay your bills, wash your hair, or get into that long overdue conversation with your significant other. More than a couple minutes in boiling water and these will become mushy; you want perfect al dente noodles. (Whoops, pardon my Italian!)

There are so many great ideas I developed for the Gefen lo mein and Japanese style noodles – aside from the authentic and expected quick & kosher Veg Lo Mein. If chicken is your pleasure, choose from Chilled Chicken Noodle Salad or Pesto Pasta with Chicken. If there’s a beef lover in your family, try the Teriyaki Beef Noodles. If you love salmon, you must try my Spicy Salmon over Sesame Noodles.

And if you’ve got a good case of spring fever and want to go veggie, my Spring Pasta Primavera or Sesame Scallion Lo-Mein Pancakes bring all the goodness of spring vegetables right into your kitchen! This is the season to go Asian!