Home Rotator

Beat the summer heat by adding plenty of fresh summer vegetables to your plate. Eating seasonal vegetables is not only convenient, but according to Traditional Chinese Medicine, it actually helps your body acclimate better to the current season, since you are eating foods that are
grown in a climate similar to where you live. Eating seasonally also supports local farmers and is easier on the environment, since produce does not have to travel far for you to enjoy it.

During the summer season we become active. We travel, we play outdoor sports and we engage more with the people and activities that are going on around us. This activity is reflected in thriving summer produce, when plants are at their peak, bursting with vital nutrients.
We crave these water-rich vegetables, like crispy green lettuce, juicy cucumbers, succulent marinated asparagus and fresh corn on the cob.

In order to maintain our health and vitality, how we prepare foods is equally important to the foods we choose. Our bodies desire fresh, raw foods to help us cool down and feel energized.  Light steaming, grilling and quick sautéing are also ways to help our bodies come into balance with the heat.  The following salads are light and refreshing, yet satisfying – pretty much a meal on their own.

All three of these recipes are vegan/pareve, so you can enjoy them anytime, anywhere. I like to serve these salads pre-arranged in individual bowls for beautiful presentation. They can also be arranged in a large salad bowl and then dressed and tossed at the table.

Umeboshi Mushroom Salad

Gorgeous Garlic Mushroom Salad

This salad features a beautiful assortment of colors, flavors and textures from each different ingredient. It is all harmoniously brought together with the dressing.  The dressing and sautéed mushrooms feature umeboshi plum vinegar. The vinegar gives this salad a slightly salty, sour flavor, and serves as a digestive aid.  Umeboshi vinegar is the bright red brine that is leftover from making umeboshi plum pickles.  It can be used to season cooked vegetables, soups, marinades and dressings. It is available in the Japanese food section at most natural food stores or click here to purchase. To replace the flavor of umeboshi vinegar, a mixture of red wine vinegar and sea salt may be used.

Sweet Daikon Salad with Sesame Citrus Dressing

Sweet Daikon Salad with Sesame Citrus Dressing
Dried daikon is a white radish that is sliced into strips and sun dried. It is a great source of fiber, potassium and vitamin C. It has been used for
centuries in Asia as a powerful cleansing food to help dissolve and detoxify the body of old fats that are stored deep within. It is also a diuretic
and helps to cleanse the liver, gallbladder and kidneys. You can find kosher dried daikon from Eden Foods.  This salad has a few more steps in preparation than the other salads, but I think the health and beauty benefits that will ensue make the extra prep time worth it.

Southwestern Salsa & Black Bean Salad with “Sour Cream” Dressing
In moderation, tofu can be beneficial for the body because it is high in calcium, manganese and iron, and it has been known to
lower bad cholesterol and triglyceride levels. It also cools down the body, making it the perfect remedy for a hot summer day.  To get this recipes and many more, subscribe to JoyofKosher with Jamie Geller now!

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.

Come dine with Sharon Lurie from South Africa, as she cooks meat every night of the week.

Cooking for a family with gluten and lactose intolerances would seem like a nightmare to most. But, serving only meat in our home is actually quite convenient for me. My friend Liora always says, “G-d knew what He was doing when He gave you a butcher for a husband. If my family was gluten and lactose intolerant they would have lived on apples!” Well, I say Thank G-d, less options means less decisions and just more meat-eating!

Scotch Fillet Steak

Scotch Fillet Steak with Green Garlic “Butter”
This recipe brings back wonderful memories of my father a”h who always requested that his steak be “covered in a carpet of garlic.” He loved it and I inherited that love too.

Glazed Beef Spare Ribs

Ryan’s Glazed Beef Spare Ribs
Beef ribs are my son Ryan’s favourite—yes these are those lovely, shiny glazed ribs that have that bite-into-me look! I like to cut the ribs individually, this way they get an all over crispy effect when you bake them. If you leave them as a whole rack you will have to roast them a little longer.

Stir Fry

Good Old-Fashioned Stir-Fry
My middle son, Darren, could live on ‘Stir Fry’ so we really have worked hard on it and this seems to be the one! You can also add or replace the veggies with onions, green beans, baby corn, or strips of different colored peppers.

Lemon Kicked Up Lamb Shanks

Lemon Kicked Lamb Shanks
I love barbequeing or “braaing” as we call it in South Africa. You just can’t beat the taste of flame grilled meat. We have lamb at least once a week (it’s certainly does help being married to a butcher). Whether it’s lamb chops, ribs, or shanks, I get drawn to the BBQ, light up the fire, and immediately start imagining the delicious taste sensation we’re about to embark on. These marinate overnight, and are grilled before they are roasted in the oven for a smokey flavor, so prepare ahead.

As published in Joy of Kosher with Jamie Geller (Summer 2012) – Subscribe Now

Scotch Fillet Steak with Green Garlic “Butter”

Glazed Beef Spare Ribs

Good Old Fashioned Stir Fry

Lemon Kicked Lamb Shanks

Wasabi is a Japanese horseradish typically available as a dry powder we reconstitute to use as a topping for sushi.  It’s strong pungent flavor pairs perfectly in many recipes from vegetables to chicken to fish.  Gold’s, long famous for horseradish, uses their sharp vegetable to make flavorful sauce with just the right bite.  We have prepared a tasty Pan Seared Salmon basted with Gold’s wasabi sauce that everyone will love as well as Hot & Spicy Wings covered in this liquid green gold.

I always look for a way to change the standard Shabbat menu without taking away from the classic elements of a fish, soup, and chicken.  I find that gefilte fish isn’t always a crowd pleaser, yet a fresh piece of salmon tends to have adults and children asking for more.   After continuously eating dairy, dairy, and more dairy during Shavuot, it’s nice to give  yourself a break with a low calorie, yet flavorful appetizer.  Finding a way to get your family to eat healthy can be difficult, but searing the salmon allows the fish to become crisp on the outside, and juicy on the inside.

These Pan Seared Mini Salmon Bites are a great appetizer that will have your guest’s mouths watering.  The wasabi sauce adds zest to this refreshing Spring dish.  The tomatoes and asparagus will give color and extra flavor to this fast cooking salmon, which will be great when pressed for time and still want to cook up a great looking dish to serve to guests.

Spicy Chicken Wings

For another change of pace, Gold’s wasabi sauce sure makes some spicy wings.  Boys will be boys, and you can never go wrong serving some hot and spicy chicken wings.  Whether they’re for watching sports or laid back pool party, this dish will be a hit at all your summer gatherings.

Gold’s wasabi sauce mixed with the sweet chili marinade creates a hot and tangy flavor, which will give your wings an extra hit of spice.  Without frying them in deep battered oil, the flour adds texture to the chicken, which will give them that crunch they need, without the additional calories when fried.

Wings are a classic food that will never go out of style.  They’re great for any age group, and can be served on a fancy plate or casual platter.

Get the recipes

Pan Seared Salmon

Wasabi Chicken Wings

As warm weather rolls around, I look forward to an abundance of rosy rhubarb in late spring, luscious berries in early-to-mid summer, and
heavenly stone fruit towards the end of the season.  When you can’t work fast enough to eat everything up, homemade jam is in order. To make things as simple as possible, I don’t rely on canning methods, use store-bought pectin, or keep my preserves in special jars. Instead, I focus
on basic pantry ingredients coupled with a simple stovetop method that turns the fruit into scrumptious jams which store beautifully in the freezer.

Instead of pectin, use corn starch, potato starch, or arrowroot powder diluted in a little water to thicken your cooked fruit.

Your jam will only be as good as the fruit you put into it. Over or underripened fruit won’t taste as good.

Try these recipes:

Strawberry-Rhubarb Jam

Peach Jam with Blueberries

Now that you have them stocked in your freezer here are 10 Easy Ways to Use Summer in a Jar:

• Use instead of syrup for pancakes and waffles
• Drizzle on top of vanilla ice cream
• Spread onto toasted challah
• Mix into hot oatmeal
• Swirl with yogurt
• Spread on top of cheesecake
• Use as a filling for blintzes and crepes
• Before baking, add a dollop to muffin batter already ladled in the muffin cups
• Serve with pound cake and whipped cream
• Mix into batter for scones

How do use your extra jam?

As seen in Joy of Kosher with Jamie Geller (Summer 2012) – Subscribe Now.

You know I’m not a from-scratch girl.  More like a semi-homemade woman.  I take lots of shortcuts (in the kitchen and in life) but one thing I loathe is store-bought croutons.  No croutons out of a bag for me!  But you see, I love croutons.  So thankfully this is one of those easily solvable problems (Hashem should only send us easily solvable problems!  This is when you say scream “AMEN!”).

Semi-homemade croutons are a cinch.  Of course they are only semi-homemade if you are using store-bought bread.  If you use your (my) leftover Challah then you can really give yourself a sash and crown yourself domestic diva of the day.  Am looking for my tiara now.  While I search I leave you with two of my favorite salad/crouton recipes:

Creamy Wedge Salad with Homemade Croutons and Greek Salad with Herb Seasoned Croutons.

Wedge Salas with Homemade Croutons

Because a crouton is only as good as the salad you serve it with.

Let’s get crunchy!  When the idea for a link up of croutons came up, I was ready to think outside the square.  Maybe there is a way I can turn vegetables into croutons.  Whether you add croutons to soup or salad you get an added does of veggies and nutrients.

So I turned to spinach, if it works for Popeye it works for me!  I always have frozen spinach in my freezer and it is versatile enough that you can use it in so many recipes — from scrambled eggs or omelets for breakfast to improving a cheese quesadilla or pizza at dinner.

I sautéed the spinach and added a little garlic flavor after squeezing out all the excess water, I mixed some finely ground almonds I had left from Passover, spread it on small pan and baked it for a long time.  Cut it into squares and voila!!! The best croutons I have ever made and my family couldn’t get enough of them!

They were delicious in a salad and brought some wonderful color contrast and crunch to my carrot ginger soup.  You could really use them in anything or enjoy them straight up!  They still have 60 calories per serving but by baking instead of frying and taking advantage of the spinach, they’re infinitely better for you than store bought croutons.  Bitayavon!

Click here for the full recipe for Almond Spinach Croutons.

About 6 years ago, the summer before the release of my first book, I drove to the Gold’s factory and warehouse out on Long Island for the first of many visits.  I was going to meet Steven Gold, a kind man fiercely dedicated to his craft, to discuss a series of cooking videos I was commissioned to do for the OU featuring his products.

About 9 years ago I was the Bride Who Knew Nothing, a newlywed without a clue in the kitchen. Yeah, yeah I know you read that book and know that story but keep reading, this is a new one. Even way back then, when it came to entertaining there was one rule that I lived by and still live by to this day: the 3 Ps.

Just like in real estate where it’s all about Location, Location, Location, my guiding domestic mantra was, is and always will be: the 3 Ps, Presentation, Presentation, Presentation.

As a single girl, I frequented Rabbi and Rebbetzin Young’s home for Shabbos, in Lawrence, Long Island.   Rebbetzin Judy Young, a”h, always set the most beautiful Shabbos table.  No bottles, no containers, no disposables.  Absolutely nothing was served in the original packaging in which it came. She even had special old school glass bottles for the soda that would keep it fizzy and bubbly and far from flat.

Funny, you see mommy dearest had that same rule. All the takeout she brought home for dinner was plated on our own dishes. It really changes the dining experience when you eat off dinnerware and not with plastic ware.

My first Shabbos cooking for Hubby was a wild one. You all know the great chicken soup disaster I wrote about in my first book, but what you don’t know is that in addition to embarrassing myself that Shabbos, I was also quite perturbed. I shrieked in horror when Hubby insisted that the Horseradish bottle, label and all be brought to my beautiful Shabbos table. I protested, I shrieked again, I even threatened a sit-in, but he kindly let me know that there ain’t no way I am transferring his sacred Gold’s horseradish into my new crystal serving dish with that adorable tiny spoon some cousin I don’t know bought off my registry. And if that wasn’t bad enough, he wouldn’t even allow the pretty delicate arm of my tiny little spoon to just gingerly peak out of the top of his horseradish bottle because the cap as I would soon learn is only removed to take horseradish out and then is promptly returned, and tightly sealed to keep the sharpness and freshness of his horseradish in. So while my table was set and ready to be photographed for a magazine spread, Hubby was busy staging some kinda commercial for Gold’s.

It irked me, for a looong while. It took quite a few Shabbosim, but as fate would have it sometimes you come to love the things that irk you. Sometimes. I’m talking about the horseradish of course. And soon I was yelling (nicely mind you) at our guests. Insisting they quickly reseal that lid and lock in our classic Shabbos condiment, proud of myself that I now was in the club and knew the horseradish drill.

About 3 years later, pregnant with my first son, I waddled to Gold’s to meet the man in the house that horseradish built and proudly told him what fans we are and how it all began with his signature horseradish. I told him my story and he said Hubby was right! Hubby of course thinks he’s always right, so this was just another feather in his cap.

Steve Gold took me on a tour of the plant and I entered a room with horseradish root so beautiful (and sharp) it made you cry.  And I’ll never forget the first time I saw the hot pink rivers of beet juice flowing freely. I was also introduced to some new Gold’s products that I had never tried. Gold’s BBQ Sauce and Borscht had eluded me until then, but no more.  Gold’s BBQ sauce inspired some of my favorite summer recipes like Short Rib Sliders and Buffalo Sliders with Crispy Onion Rings.  So it was about 6 years ago that I officially became a team player and now you can too!

Join me and JoyofKosher and #GoForTheGolds this summer. Think of it as the JoyofKosher summer Olympics.  We will be regaling you with recipes for Summer BBQs, Shabbat Menus and Weekday Meals.  You will have the chance to compete in our Gold’s recipe contest (details will be announced June 18th) and vote for the winner, who will be featured in an upcoming issue of Joy of Kosher with Jamie Geller Magazine.  You will be invited to join me, Tamar, Shifra and all our friends for Twitter and Facebook parties, Live in-store demos and many chances to win lots of prizes, including right now (see below).

It’s not yet Memorial Day weekend, I know this of course because I haven’t yet celebrated my b-day which falls out on this American national holiday. But BBQ sauce doesn’t have to wait until you dust off your grill and get it goin’. Here are my favorite Quick & Kosher BBQ sauce recipes to inspire you whether you win or not. Because really, with these recipes, we all win the Gold! (So sorry I couldn’t resist one more pun!)

Share a funny newlywed story, or a food/entertaining thing you and your spouse don’t see eye to eye on, or a creative tip for using BBQ sauce or horseradish or both,  or write a poem, or just comment and say “hey” for your chance to win, enter below.

Short Rib Sliders

Buffalo Sliders with Crispy Onion Rings

***Giveaway****

Enter here to win a Gold’s product gift package valued at $50 including a fantastic line of shelf stable squeeze bottles of all your favorites.
a Rafflecopter giveaway

Disclaimer: This is a sponsored post and giveaway as part of a partnership with Gold’s. All thoughts and opinions expressed are my own.

I am a barbecue fanatic.
I have 3 different smokers at home for all kinds of barbecuing. On more than a few occasions, I’ve stayed up all night to smoke a brisket. (Experience has taught me to alert the neighbors to avoid late-night visits from the fire department.) I’ve traveled, from New York to Memphis, 3 times to compete in a kosher BBQ competition and I’ve been invited to be a judge at two other kosher barbecue competitions. I even designed
my back-porch around my outdoor cooking equipment.

Barbecue is one of my favorite methods of cooking, and I’d like to introduce you to it.  Before we go any further, let’s get our terms straight.  While you might have made “a barbecue” for your friends and family, you were most likely grilling and not barbecuing.

What’s the difference?

Grilling is cooking food directly over high heat. If there’s a chance that the food might burn, you’re grilling. I have nothing against grilling – but we’re talking about the art of barbecue. Barbecuing is done with low heat, lots of wood smoke and is never done directly over the heat source. If you’d like, think of it as “smoke roasting.” The cooking temperatures shouldn’t exceed 225°F, so barbecue is not a fast cooking method. The mantra of any barbecue aficionado is “low and slow.” Really s-l-o-w. Some cuts of meat can take as many as 16 hours to finish!

Why would anyone wait 16 hours for their main dish?  When you taste it, you’ll know.

What kind of equipment do you need to get started?

There are a number of choices available at your local hardware mega-store. Each has pros and cons, but with practice, they can all provide good results. Click here to help you choose the best BBQ Smoker for your needs.

What is an herb mop? A sauce mop helps glaze your meat during a BBQ. Create your own mop by using fresh herbs, kitchen twine and a twig. It is fun to make and adds an herbaceous flavor profile to your sauce. Take a bunch of herbs (rosemary or thyme for example), attach it to a twig or stick, tie the twine around the herbs, dip the herb mop in sauce, and sauce your meat, chicken or fish as it sizzles over the grill.

Now, that you have your smoker, you are ready to get started.  Begin with easier recipes such as Beer Can Chicken, you can work your way up to the more involved recipes, such as Barbecued Brisket.

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.

Toss It!
Tired of cucumbers, tomatoes, black olives, and raw peppers?

Your bowl of Romaine is a blank canvas.

Keep a few different homemade dressings and some of these fun ingredients chopped up in the fridge for easy mixing-and-matching and a new salad every day.

• Sun dried tomatoes
• Supremed orange segments (learn how to cut citrus supremes here)
• Green olives
• Heirloom tomatoes
• Celery ribs
• Kohlrabi
• Avocado
• Sauteed mushrooms (add a little white wine while cooking)
• Cooked brown rice
• Corn kernels
• Carrots (pulsed once in food processor so they are still crunchy but easy to eat)
• Roasted peppers
• Roasted beets!
• Mango
• Grapes
• Craisins
• Jicama
• Peaches
• Asian Pears
• The Fun Stuff
• Croutons
• Candied Pecans (I love Diamond Pecan Pie Pecans)
• Slivered Almonds
• Sesame Seeds
• Crushed Taco Chips
• Pita Chips
• Feta Cheese
• Goat Cheese
• Chunks of Fresh Mozzarella

You’re never fully dressed without…a good emulsion. Shake these dressings up and keep them in your fridge and the lonely veggies in your produce drawer will always have something to wear.

Toasted Sesame Salad – I like the Orange Soy Vinaigrette served over Romaine, avocados, clementines or supremed citrus, and toasted sesame seeds.

Go South Salad – what pairs well with the hot flavors of the Creamy Sriracha Dressing? Romaine with raw or roasted peppers, sweet corn kernels, carrots, avocados, tortilla chips, baby corn, cucumbers, tomatoes—your pick! Or—add a protein and throw it all in a wrap, using the dressing both in the wrap and as a dip.

Caesar with a Punch – Use the Classic Caesar Dressing with Romaine, croutons, thinly sliced fennel, capers or cannellini beans, and sun-dried tomatoes. Add Parmesan cheese if you’re making yours dairy.

Roasted Beet and Mango Salad – Mix sweet roasted beets with Romaine, grapes, mangos, candied pecans, hearts of palm, and cucumbers, and toss with the Fruity Balsamic Dressing for a salad with a sweeter side. I like using golden beets so there’s less mess and no color bleeding.

Tomato and Arugula Salad – Toss sliced sweet summer grape or cherry tomatoes with arugula with the Green Goddess Dressing.

Mediterranean Fusion Salad – Toss the Lemon Basil Dressing with roasted red peppers, tomatoes, black olives, feta cheese, slivered almonds, and fried eggplant for a salad that spans the sunniest sea.

All the dressing recipes can be found here:

Caesar Dressing

Green Goddess Dressing

Lemon Basil Dressing

Creamy Sriracha Dressing

Orange Soy Vinaigrette

Fruity Balsamic Dressing

As seen in Joy of Kosher with Jamie Geller Magazine – Summer 2013 – Subscribe Now

“Ottimo,” means “excellence” in Italian. I snuck into the kitchen at Ottimo Café in Lakewood, NJ to learn the secrets behind the vibrant and exciting—and very excellent dairy fare (and I brought some recipes back for you).

“We didn’t have any upscale dairy restaurants in Lakewood. I had a vision of the type of place I wanted—something unique, that isn’t even found in Brooklyn, where fresh pastas and homemade pastries were served. I wanted it to be beautiful and modern, and I wanted to find a chef—someone young and ambitious—who shared that vision,” owner Akiva Reiner told me while we sat in the restaurant’s large party room.
“It wasn’t as easy as I thought it would be—I interviewed a lot of chefs until I found Jason. I brought him to my house to cook for two weeks—and then I knew he was the right one for the Executive Chef position.”

A graduate of Johnson Wales Culinary School, one of the top two schools in the country, Chef Jason had never cooked kosher food before.

“How did you feel about not being able to cook meat?” I asked Chef Jason.
“It pushed my boundaries. I took dishes and flavors that I am accustomed to eating, and tried to recreate them in kosher versions. We have a “BLT” on the menu made with crispy smoked salmon sliced really thin, with lettuce and tomato. Our “cheeseburger” made from tuna, has really taken off too. I get to be really creative.”

When I entered the kitchen, Chef Jason was standing in front of a whole salmon, ready to fillet. “The fish market next door, The Fishing Line, goes to Hunts Point every night. They call and tell me what’s fresh and of good quality. When they bring the fish back, I’ll go there and inspect them and pick what I like. I only order the fish I need for that day, and fillet them myself each morning, so you always get a fresh cut.”

Chef Jason began filleting by slicing off the fins, and strategically slicing off the head. “We use every part of the salmon, so nothing goes to waste. I use the bones to make the fish stock for our Seafood Bisque. You can get fish bones at your fish market. They should cost pennies if they don’t give them to you for free.”

Potato Crusted Salmon

Making a fish stock is just like making chicken stock, Jason told me, only it takes less time. “Simply boil the bones and vegetables with water for a couple of hours, and then strain.”

Chef Jason sliced off one fillet of salmon. “Smoked salmon is made from the belly of the fish. Most people will throw the belly away, but we’ll cure it and make our own lox.”

Once the fillets were ready, Chef Jason seasoned them and spread Dijon mustard on top. The Dijon mustard will take the place of egg, to secure the potato to the fish—but with more flavor. Then, he packed the grated potato onto the fish to form a crust on top. “If your grated potato has been sitting in cold water to prevent browning, simply give it a little squeeze,” he said.

In the Ottimo kitchen, the frying pans are always waiting on top of a flame. “We keep the pans hot to save time. You can add oil and let it slowly heat up, but here, every second counts.” When Jason poured in the oil, it sizzled on contact; he added the salmon, potato side down, immediately.  “After about three minutes, when the potato is crispy and golden, we’ll finish by baking the salmon in the oven for six or seven minutes.”

It’s time to make the…pasta. Not just any—in a few short months, Ottimo’s pappardelle has gained celebrity status on the menu. Pappardelle are thick strands of pasta, and it’s made fresh at Ottimo.

“In the beginning, when we first opened, we were working crazy hours trying to keep up…starting at 6 or 7AM and going until midnight. We were afraid we couldn’t keep up,” said Akiva. “Should something give? Should we forget about the homemade pasta? No! We stuck to our original plan, and soon, things began to run smoothly. Homemade pasta is a signature of Ottimo. It’s not going anywhere.”

Chef Jason took out a piece of dough to show me how it’s done. The dough isn’t cream-colored, like typical dough. Rather, it has an orange-red tinge. “We color the dough with tomato paste,” Jason said. “It makes it distinctive—you know it’s homemade. And the tomato flavor pairs perfectly with the sauce.”

While those preparing a pappardelle dish at home can purchase fresh pasta in the freezer section of their supermarket, at Ottimo, the imperia, an electric pasta roller, is ready for use. “This baby is from Italy,” Jason said. He flattened the dough slightly, then rolled it through the machine at thickness level “8.” As the dough thinned, he adjusted the pasta setting. The final time the dough ran through the machine, it was at the “2” setting—slightly thicker than other types of pasta, but perfect for pappardelle. The dough was then hand sliced into pasta strands.

As Chef Jason cooked, orders came in from customers starting to arrive for dinner service. There is a large pot of boiling water with multiple compartments, kept perpetually on the stove, so every order can be freshly—and quickly—prepared one batch at a time. Our pappardelle pasta that Chef Jason cut went right into one of those compartments.

While it boiled, he prepared the sauce. “I told Akiva I’m going to give you one secret today—and here it is.” He took out the fresh roasted peppers and began to peel them—it’s a secret to the flavor of the pappardelle’s cream sauce. Once the peppers are very thinly sliced, he took out an orange-colored paste. “This is the tomato cream paste,” Chef Jason told me. “I make it by seeping sun-dried tomatoes in cream so they reconstitute a little, then add fresh basil and puree the mixture.” The butter, red peppers, shallots, tomato cream paste, and more cream make up the sauce—but there’s more. Chef Jason added a splash of sherry, and the entire mixture rose in flames as the alcohol immediately burned out.

The pappardelle was tossed with the cream sauce and plated. Parmesan cheese topped the dish and was done. I took a taste—it’s distinctive and refreshing, and nothing like the typical pasta dishes we have everywhere. It’s different enough to be exciting, but familiar enough for anyone to love.
Recipes from Ottimo:

Potato Crusted Salmon

Pappardelle Pasta with Sundried Tomato Cream Sauce

Seafood Bisque

Quinoa Stuffed Vine Tomatoes with White Asparagus Vinaigrette

Recipes by Chef Jason Cappetta of Ottimo in Lakewood, NJ.

As seen in Joy of Kosher with Jamie Geller Summer 2012 issue – Subscribe Now.

Nothing says summer like a picnic at the park or at the beach. Grab a basket and pack up some of these delicious light recipes!

I remember my very first beach picnic.  The gorgeous weather and clear sky provided the perfect backdrop for our blanket filled with delicious sandwiches, salads, and other treats. My friend and I high-fived one another; surely, this was a picnic that would go down in history.  But no sooner had the rest of our friends arrived, that we watched in horror as half of our spread disappeared into a huge, errant wave and was dragged out to sea. What remained got ravaged by a gust of briny wind.  We stood by in disbelief as these events unfolded in rapid succession, in the span of only a few minutes.

Thankfully, over the years, I finally wised up. Here are a few things I learned:

Picnic Essentials – Aside from the standards like sunblock and beach towels, there are a few extra things that make picnics on the beach much more pleasant.

Baby Powder – Chances are, you have a small shaker bottle of baby powder hidden somewhere in the recesses of your medicine cabinet, and don’t quite know what to do with it. In addition to keeping your wooden floors from squeaking, this common household item works amazingly well as a sand remover from skin. Apply liberally to hands or other body parts, rub in, and watch the sand fall away.
Hand Sanitizer – Sure, you can wash your hands with the ocean water, but let’s face it, the sticky residue that remains leaves something
to be desired. Once you’ve dusted your hands with baby powder, apply hand sanitizer to keep your hands feeling clean and fresh.
Sport Top Water Bottles – Whether you purchase bottled water with sport tops, or go the green route and use reusable bottles, the pop
up tops work best in a beach scene. Not only do they keep the sand out better than bottles with caps (which, incidentally, are easily lost), but they provide a very useful stream of water when squeezed to wash off fruits, vegetables, or even skin abrasions.
Cooler – According to Dr. Angela Frasier at the Department of Family and Consumer Sciences, there are a myriad of foods that must remain cold in order to prevent the growth of harmful bacteria such as salmonella. Proper use of a cooler cuts the risks of contracting a food-borne
illness dramatically.
Insulated Beverage Urn With Dispenser – Staying hydrated in hot weather is very important, and keeping a ready supply of water close by (rather than taking a long walk to the public restroom) encourages everyone to keep those water bottles filled. Bring along a second urn to offer an alternate beverage for variety, such as lemonade or iced tea.
Gel Packs – Throwing a few gel packs into your cooler will not only help keep your food cold, but also serve as a cold compress, if needed.
First Aid Kit – Probably a good thing to keep in your car in general.  Safety first!

Although we recognize sandwiches as the ultimate picnic food, they often become sand magnets on the beach.  Making your favorite sandwiches into wraps by using flat breads such as laffa or tortillas solves the problem beautifully, besides, it keeps the fillings contained. Try wrapping your wraps in a piece of wax or parchment paper, which your guests can peel off as they eat. Try out these delicious wraps for something new:

The Sunburnt Tuna  and The Chill Cheese Wrap

The most successful beach foods tend to be foods that don’t attract sand, and, unless your beach allows bonfires or barbecues, things that are
good eaten cold. Try some of these tried and true favorites, or take some of your own!
Roasted or Fried Chicken – A Southern favorite, chicken drumsticks feature a built-in handle that makes grabbing and eating easy. Chicken breasts work great in chicken salad.  Tip: Try substituting up to half of the flour in your fried chicken recipe for corn starch for a longer lasting crunch.
Grapes and Watermelon – Not only are they delicious and fun to eat, high fiber fruits such as these deliver much needed hydration to your body without needing a bathroom close by.
Carrots, Celery Sticks and Bell Peppers – Sliced fresh vegetables are nutritious and lend a welcome textural change to otherwise soft or mushy picnic food, and are much healthier than chips.
Granola Bars – These hearty snacks are full of B vitamins and fiber to help provide an extra boost of much needed energy after a long day
of frolicking in the waves.
Cookies -Although many enjoy brownies or cupcakes on a beach picnic, cookies are probably the most successful because they lack the nooks,
crannies, and moisture that sand needs to stick. Of course, nothing beats a fresh s’more roasted over a bonfire, but if your beach doesn’t allow an open flame, these s’more cookies are a treat you can bring from home.

S’more Cookies

Chewy Chocolate Chip Granola Bars (For this recipe and more subscribe to Joy of Kosher with Jamie Geller Magazine)

My first beach picnic wasn’t a complete disaster. It ended with hot dogs skewered on sticks, roasting over a bonfire, and s’mores for dessert. Some friends even brought a guitar and some bongo drums.  There’s a Chinese saying about meeting obstacles:  “Be like water.” When you encounter a problem, go over, under, or around it, rather than try and push it out of the way. In other words, just go with it. Sometimes, the most perfect beach days are the ones that happen spontaneously and purely by accident, despite all our good planning. It also helps to check the tide schedule.

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.

I am addicted to cheese! I could probably stop talking right now and you would totally understand what I mean when you check out these recipes. But just for good measure, I’ll explain where this addiction came from. When I was pregnant with both of my children, I could eat cheese all day long! In fact, I ate nachos for dinner at least twice a week. I would melt tons of cheddar cheese on taco chips in the microwave and I was a happy pregnant-lady. These days, I have to be more careful with what I eat since I no longer have the excuse that I’m “eating for two” so loaded cheesy nachos are a special treat. With Shavuot just around the corner, it’s time to bring out that special treat!

There are so many things that can be done with the simple concept of a nacho. Sure, you could just melt cheese on chips and devour but I wanted to take it a few steps further for the holidays. First up is the fully-loaded Nacho Casserole. This is a great make-ahead casserole so you can enjoy your nachos day and night. Lots of cheddar cheese, corn, black beans, salsa and whatever else you can think of stacked in a casserole dish and baked to cheesy perfection!

To go in a completely different direction with nachos, you could also try using meat in these Chili Nacho Cups. Don’t worry, you can still use cheese with this recipe! Just go dairy free. My favorite is Daiya Pepperjack Non-Dairy Cheese because it melts like regular cheese and has a great kick of spice. You can also change it up and use fake-meat with real cheese. Either way, this is a great appetizer or hor d’oeuvres for the holidays.

Let’s not forget about dessert! Okay, so these Sweet Apricot Nachos don’t have any cheese on them but the fried won ton wrappers, powdered sugar, drizzled honey and apricot preserves certainly make up for it. Growing up, my Savtah used to make this very special dessert called hazenbluzen. She would cut won ton wrappers into strips and fry in hot oil until crisp. She would cover them in tons of powdered sugar and we couldn’t stop eating these delicate treats! For this recipe, I cut the won ton wrappers into triangles and made my very own sweet chips for the best dessert nachos I’ve ever eaten. Even as I’m writing about them, I want more!

Happy Shavuot and I hope you enjoy your nachos!

Cheese appetizers are very easy to prepare—and very gourmet. These are some of my favorite ways to turn Les Petites Fermieres and Natural and Kosher cheeses into company-ready appetizers (in no time at all).

Brie & Jam
Spread berry or cherry jam on top of a Les Petites Fermieres round of Brie. I love Bonne Maman, which is imported from France, and is now widely available at better food markets. Garnish with berries and mint leaves. Serve with crackers alongside and a sweet white wine or champagne.

Brie & a Honey Well
Warm the Les Petites Fermieres round of Brie in the oven for just a few moments. Once it’s warm, scrape the top. Pour in flavored honey, and top with pecans, walnuts, or hazelnuts, or a mixture. You can also use pure maple syrup instead of honey (but not pancake syrup!).

Goat Cheese Hors D’oeuvre
Place chopped toasted pecans in a shallow dish. With your hands, form the goat cheese into 12 equal balls. Roll the balls one at a time into the nuts, turning to coat completely. Serve with sliced pears or grapes.

Herbed Goat Cheese Dip
Add 1 or 2 tablespoons heavy cream to the Natural & Kosher Goat Cheese to thin it. Mix in chopped fresh herbs and serve as a dip for vegetable crudités. Goat cheese is easy to digest, even for those who are lactose intolerant, so it is a great dip to serve company.

Sweet Goat Cheese Dip for Dessert
Thin out Natural & Kosher Goat Cheese with 1 tablespoon honey and 1 tablespoon maple syrup. Serve it as a dipping sauce for strawberries.

Quesadillas with Dipping Sauces
Quesadillas are easy, kid-friendly, and gourmet too. Fill tortillas with Sugar River Chipotle Cheddar, Les Petites Fermieres Pepper Jack, a mixture of Pepper Jack and Cheddar, or Mozzarella and Sugar River Monterey Jack with Roasted Garlic and Basil. Fold tortilla in half. Spray a frying pan with cooking spray, and heat the tortilla on either side until cheese melts. Serve it with mango chutney, salsa, or bruschetta (chopped tomatoes, garlic, and basil, drizzled with olive oil) on the side as a dip, or with corn and avocado on top.  If you use only chalav Yisrael cheeses, you can mix Natural & Kosher Mozzarella, Muenster, or Cheddar with fresh basil, mint, or cilantro for a zesty, satisfying quesadilla filling. You can even use Natural & Kosher American cheese for a meal kids are guaranteed to eat. Serve a salad on the side and you’re done.

For may ways to use cheese see The Making of a Cheese Plate, Cheese For Dessert, and Five Cheeses Everyone Should Know About.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now

Don’t miss the latest in my Joy of Israel series. Let’s learn to cook Kurdish cuisines, visit the caves and maybe a bit of Kabbalah.

You know how it goes.  In life we often travel to far off places, in search of happiness, success, spirituality, opportunity, adventure.  For the last episode of Joy of Israel with Jamie Geller we trekked almost 4 hours to the northern tip of the country, a stones throw from Syria, to sled and see Israeli Cowboys.  It was an incredible family trip but like all trips (especially those with young kids), it was good to go and even better to come home.

That got me thinking about home, and what adventure, opportunity and excitement may in fact be right here in my very own backyard.  We tossed around lots of ideas for this second episode and we decided to cover one of our Israel firsts, our first Lag B’Omer.  With that, everyone immediately suggested we shoot in Meron, the tomb of Rabbi Shimon Bar Yochai who many consider the father of Kabbalah.  Lag B’Omer marks the anniversary of his passing.

Meron is also up north and a looong ride when you consider the traffic created by the 10s of thousands who make the annual pilgrimage.  So we decided instead, to stay close to home this time (in fact we just went across the street) to experience this day with our family and neighbors.  And from there we built our 2nd episode.

When I dreamt of moving to Israel, I had one place in mind, Jerusalem.  And when we decided on Ramat Beit Shemesh (for various reasons included among them family, friends, schools etc…) I was underwhelmed to say the least.  I mean who ever heard of this place?  And if you heard of it who ever dreamt of living there?  I often compared it to dreaming of moving to the States and setting up shop in Aurora, Nebraska  No offense to Aurora, Nebraska (any of you from there?) but I’m the type that’s drawn to major cities like New York, London, or what I consider the most major – Yerushalayim.

So I decided to take this opportunity to fall in love with my home – to see that what I used to consider the middle of nowhere is in fact the middle of somewhere, somewhere special.  Replete with exotic cultures, ancient archeological sites and mystical celebrations.

Watch and learn more about my neck of the woods, through Kurdish Cuisine, Caves and a hint of Kabbalah.  Of course the episode wouldn’t be complete without a little new oleh supermarket humor…