Gefen Slideshow

 

Mother’s Day Buffet Brunch

 

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It’s time to celebrate that special woman in your life. You know — the one who gave birth to you, knew just how to apply Band-aids and get-well kisses; put up with your teenage pouting and didn’t even snicker when you wobbled around in your first high heels.

So if you want to give her a day to remember, make a super buffet brunch in her honor! Make it big and festive, boisterous and fun, full of people celebrating your wonderful mom.


 

Lessons I learned from Mom **GIVEAWAY**

 

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Picture me and my mom baking brownies together in her cozy kitchen. I am about five years old, with long pigtails, smiling ecstatically as I smear frosting over the brownies, my clothes and my face. Mom is wearing her favorite baking apron – the one with the little pictures of mixing spoons and bowls — and beaming at her little pastry chef. She’s proud to pass on the secret family recipe for perfect brownies to a daughter who will treasure it.

Got that firmly in your mind? Good. It’s the only way you’ll see such a picture because it doesn’t exist and that sweet little scene never happened. That’s because my mother (who is a fantastic mom in just about every way) is kitchen-phobic to the point that she tried to build our house without That Room. She settled for placing it off to the side of the house by the garage so she would never have to walk through it. And she succeeded in passing on her aversion to all things culinary (except take-out food) to Yours Truly. Neither of us was likely to win a Domestic Diva of the Year award.


 

Pesach Recipes that Were Winners

 

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I usually tell the truth, the whole truth and nothing but the truth, and this time I did not disappoint. I stayed true to my promise and 99% of what I made for the 8-day kitchen yuntif known as Passover were not actually Pesach recipes. Of course they were K for P, but they didn’t require any major Passoverish ingredient tweaks. These recipes were developed with Pesach in mind and they were featured in the Pesach issue of my new magazine, Joy of Kosher with Jamie Geller. But you can bet they’ll be staples in my year round repertoire ‘cuz they were super easy and got the most oohs and ahhs. Ok, real gourmet chefs don’t keep a tally of how many people flipped over this or that dish, but I really need to know. The winners on my menu get to come back and try for eternal stardom. This year, they are… drum roll, please…

Salmon Croquettes with Tropical Fruit Salsa
You can make this even easier by skipping the fresh salmon and using good quality canned salmon.


 

Post Pesach Chametz Fest

 

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We got through Passover and now if you are anything like me the fifth question you are posing is; how do I consume as much flour, yeast, wheat and grains in one normal meal?  Can I have a pizza topped with pasta or a slice of cake adorned with a big chocolate chip cookie?  The answer is yes, but I think we can devise a more palatable way to refuel and bounce back from the matzo coma we are all experiencing.

How does, crispy fried chicken with a golden crust and juicy tender meat sound?


 

Three Great Grain Salads

 

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Sometimes I get bored with everything I eat. It’s like writer’s block. I’m at a loss to think of anything I want to make, serve or even taste for dinner.

Yes, yes, roast chicken is always delicious. Or a nice thick grilled steak in the summer, when the snow has finally melted off the outdoor barbecue. Or an experiment of sorts mixing fresh thyme and Harissa for a marinade for sautéed turkey cutlets. All delicious. Just not electrifying my taste buds at the moment.


 

In the JoyofKosher Kitchen with Roberta...

 

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Roberta Kalechofsky, Ph.D is a writer, speaker, and animal rights activist, focusing on the promotion of vegetarianism within the Jewish community.  She has written several books including The Jewish Vegetarian Year Cookbook and The Vegetarian Shabbat Cookbook.  Roberta lives, writes, publishes, and cooks in Massachusetts.

1              How did you wander into vegetarian cooking?


 

Jamie Geller’s Quick & Kosher Recipe...

 

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Are you a Jamie Geller fan? Do you have her cookbooks?

In order to help you be more organized in your kitchen there is now a user-friendly Recipe Guide listing all the recipes in both Quick & Kosher cookbooks, organized by course, with all Passover recipes clearly indicated.


 

Kosher Ingredient of the Month: Mint It’s...

 

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Mint is so much more than just a garnish for desserts. In spring and summer, mint is my  herb of choice when I am looking for bright flavors.  Try mint with meat, fish and vegetable dishes.

Mint or Mentha is a genus of 25 species of plants with hundreds of varieties in each species.  Basil and thyme are well known members of the mint family with common culinary uses. What we traditionally call mint is a less well known herb but one of my favorites.


 

Garden of Eating: Going and Growing Local

 

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Maybe I’ve seen An Inconvenient Truth a few too many times, but over the past couple of years, I’ve tried more and more to go (and grow) local. I feel like I’m doing a little something to help the planet, it hasn’t hurt my wallet as much as I feared, and it just tastes better.

We’ve been frequenting the neighborhood Farmer’s Market for much of our produce and I’ve even gotten to know some of the people who grow some of the food we eat. I’ve found that our cherry tomatoes taste a lot more like cherries than the tasteless red circles that sit in cruel, soft plastic cages at the supermarket. Our fingerling potatoes and yams still smell of the earth and the yolks in our cage-free, farm-raised eggs are so bright you need to bring sunglasses to breakfast.


 

Eating Locally is Easy When You Grow Your Own...

 

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Whether you’re planting window boxes or an outdoor kitchen garden now is the perfect time to get started on the summer growing season.

Eating locally is a hot topic in food circles these days. Restaurant chefs have long known that to serve the freshest ingredients, you need to choose items that are grown or raised nearby. Many chefs have entered into partnerships with local farmers to ensure steady supplies. But you don’t have to be a chef or a farmer to grow your own. In honor of Earth Day and the start of the spring growing season, I spoke with Heather, our “Green Gal” about kitchen gardens.


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