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I love to BBQ. I grew up in Florida where we took year-round grilling for granted. Right now I don’t have my own grill. I live in an apartment and they are not allowed. My family and I suffer through BBQ withdrawal symptoms during the winter months and have to beg for invites come summertime. When we decided to make this month’s Kosher Recipe Link Up about grilling, I realized that many of you out there, like me, don’t have a grill either, so I will just have to give you something that has the taste of BBQ without the actual grill, the best part is, it is an all year round recipe no matter where you live.

There are two ways to get a BBQ look and taste. The first is a grill pan, one of those heavy cast iron type pans that take up two burners (like the one pictured here from amazon), one side is a griddle and one is a grill. Those are the best, but mine I made dairy to make grilled veggies with dairy meals when I had the use of an outdoor BBQ. Now I have to get a meat one. Until then, I use option 2, the broiler with a broiler pan. The pan allows the drippings to fall down and the broiler gives a char just like the grill. That is how I made this flavorful Cilantro Grilled Chicken with Lime, healthy and delicious offering only 225 calories a serving using boneless chicken thighs. They are so juicy and don’t dry out as easily as the breasts (which would only save about 20 calories anyways) and are still skinless and boneless. I know you will love them!

Here’s a bonus recipe.

You should also try my Adana Kebab, ground lamb shish kebab made in the broiler with excellent results.

Do you have any indoor Grilling tips to share?  Make sure to check out the other recipes below form the Kosher Recipe Linkup.

I don’t really grill. Except when it comes to interrogating Hubby.  I leave the actual BBQ to the experts.  My Hubby and BFF Anita (Rabbi Lawrence’sbetter half) are the grill masters on the block.  Come to think of it, in Anita’s house she’s not only the griller (yes, I realize that’s not really a proper word), she’s also the garbage taker outer and the driver and the discipliner (yup, I know that’s not correct either… but it flows). Rabbi L just sits and is served, plays good cop with the kids and rides shotgun while she chauffeurs him around town. But she loves it.  Anita and Hubby are twins separated at birth.  Come to think of it Rabbi L and I are quite similar (aside from the facial hair of course — I will admit to having NONE!).

Peach BBQ Sauce

So anyhoo they grill and love it and own it.  I know my place — who wants to sweat over a burger anyway?  I am the mix master.  A good BBQ sauce is the secret to a good BBQ.  Mom-in-law aka Grandma puts BBQ sauce in her burgers (ground beef, a few squeezes of bottled Hunt’s and some garlic powder) a real family favorite! And while we like our steaks naked aside from some s+p we love slathering up chicken (wings, drumsticks, cutlets – all of it) with some good finger lickin’ sauce.  It’s not so hard to make your own actually.  I’ve got a simple Sweet, Spicy, Smoky Sauce – if you’re gonna make it from scratch, you might as well do it up!  I also have a fruity Peach BBQ Sauce.

For a great tasting sauce, remember your “S’s”

1. Sweet and Sticky: molasses, maple syrup, ketchup, brown sugar or some combo thereof

2. Sour: vinegars like apple cider, rice, red wine or mustard

3. Salty: kosher salt, soy sauce

4. Seasoning and Smoke: chili, cayenne or smoked paprika for heat, ginger for a kick

5. Star: pick a flavor profile: fruity, Asian, Cajun

Now that we have the sauce, check out what our fellow blogger friends are up to on their grills in our Kosher Connection Recipe Link Up Below.

I can think of few things that inspire fear in the hearts of many cooks more than a soufflé.

Maybe it is the meringue that makes people nervous, or the thought of a flat pancake dessert, or maybe it is the timing issue? I think it is all of the above. The fact is that a soufflé is actually easy once you understand it.

Potato and Cheese Souffle

A soufflé (French: [su.fle]) is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé comes from the French souffler which means “to blow up”.

A soufflé is made up of two components.

1. A crème pâtissière which is a cooked custard base made from: egg yolks, a starch which adds stability and what I call “hang time”, more on that later, which can be: flour, corn starch, arrow root or other starches, and flavor.

2. Egg whites beaten to a soft peak meringue.  The base provides flavor and stability and the egg whites provide the lift. Souffles can be savory
or sweet and should be fluffy and puffed when served. A soufflé will fall after 5-10 minutes.

Souffles can come in all sizes but are most often served in ramekins either individually or for sharing. If a soufflé is too large, it is more likely to collapse.  The components for soufflés can be made ahead of time and can be assembled last minute or, the entire soufflé can be assembled ahead of time and can sit for up to 3 hours before baking.

Part of the secret to the soufflés rise, (ba –dum-ching!) is that the ramekin or baking dish needs to have a crusty coating for the soufflé to crawl up and cling to. For dessert soufflés, the ramekin is buttered all the way to the top and then generously sugared so that the soufflé can climb
up the sides. For savory soufflés, the ramekin is oiled or buttered and then bread crumbs or parmesan cheese are added.

I love soufflés! A soufflé in the oven is a celebration. The light, airy and creamy-egg concoction practically screams PARTY! When my kids were younger, I made a weekly soufflé dinner night. I made our family favorite Potato-Cheese Soufflé for dinner and with a salad and bread, we had a
very elegant and complete dinner.

Non Dairy Chocolate Souffle

For dessert, we had a different soufflé each week. Sometimes, they were chocolate, banana, lemon, vanilla bean, strawberry, pumpkin and more. My kids and I loved soufflé night. The magnificent puff, hovering over the ramekin never failed to delight. As they got older, they used to time the “fall” and I scored points each week with exclamations of GOOD ONE! Or LAST WEEKS WAS BETTER etc…

My kids did not realize that their elegant dinner was really little more than fancy scrambled eggs. They used to invite friends over for soufflé night and brag about their dinners to classmates. I will never forget other mothers in car-pool lines, telling me that I ruined dinners for them with their own kids now asking for soufflés.

My youngest son’s preschool teacher announced, to the class one day, that there was a Special treat that day. My son Jonah, asked, in his booming voice, if it was a Soufflé. The teacher explained that another child had brought some packaged cookies for a treat. Jonah announced
that cookies were not special. Souffles were special!

What type of souffle are you going to make?

Favorite Potato and Cheese Souffle

Best Chocolate Souffle (non dairy)

I met Lindsay Landis on Twitter and she told me about her new cookbook, The Cookie Dough Lovers Cookbook . I couldn’t wait to get my hands on a copy. Being a dietitian, I knew I would save these recipes for special occasions, but with a few birthdays coming up it was perfect timing! I have a secret love of cookie dough. It all goes back to my TCBY days, I used to love their cookie dough topping and I still love cookie dough ice cream. I don’t know what it is about this stuff, but Lindsay clearly is head over heels for the cookie dough.

In The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More, Lindsay starts out with a delicious egg free cookie dough recipe that can then be added to any other dessert you can imagine. Lindsay blogs at LoveandOliveOil.com and says the popularity of her Cookie Dough Truffles is what inspired this book. Just goes to show if you want more of something let us know. After reading through the book, I had a couple of questions for Lindsay, who says, even after making this book, she is not sick of it. That is true love.

Do you really think that your love of cookie dough stems from the fact that it is forbidden?

Lindsay: Partially, but also because it’s just so darn delicious.

Do you make desserts that are not related to cookie dough?

Lindsay: Of course! One cannot survive on cookie dough alone (although I admit, I’ve tried!)

On your blog Love and Olive Oil you share recipes that you make almost every day, how, where and when did you learn to cook?

Lindsay: I grew up baking with my mom, but I didn’t really start cooking on my own until college. My husband (then boyfriend) and I both lived in student housing but chose not to purchase campus meal plans, and so we had no choice but to cook. We’ve learned everything we know simply by doing and by making mistakes along the way.

You credit your husband to helping get food on the table, what is his role?

Lindsay: We’re always together in the kitchen. I’m the main baker, but for more savory things he takes the lead. He’s also the reason the kitchen doesn’t look like it was hit by a tornado (which is often the scene when I’m done baking).

What tips can you share with our readers for cooking food and dessert on a regular basis?

Lindsay: Don’t be afraid to step out of your comfort zone and try things you’ve never made before. If you start with a good recipe chances are you’ll succeed.

Cookie Dough Dark Chocolate Cupcakes

I owe to my readers and school age kids to try a few recipes out. It’s a tough job, but somebody’s got to do it. I made the Cookie Dough Cupcakes for my kids’ birthdays and I will tell you they are worth the effort, everyone loved them!

Cookie Dough Ice Pops

I actually found one recipe that doesn’t break the diet, Lindsay’s Invisible Cookie Dough Ice Pops. They were the inspiration for my 90-calorie Fudge Bars. The flavor of cookie dough is achieved even if the texture is hard to match, nonetheless it was very refreshing and creative. Kudos to Lindsay! I even made them with soymilk so that they would be parve and we all loved them. .

If you want the recipes of the photos in the main image, Cookie Dough Krispies, Cookie Dough Smores and cookie Dough Whoopie Pies you will have to buy the book, you won’t be disappointed.  You also have the chance to win a copy right now.

Let us know in the comments below, what cookie dough recipe you want to make?

We verify winners have completed the task.

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This is it. We have been waiting for this day for a lifetime. The one way ticket to Israel for my entire family and 350 additional olim chadashim courtesy of Nefesh B’Nefesh and the Jewish Agencey for Israel and the Israeli government.

We are feverishly working on the next episode which premieres next Wednesday Aug 22nd at 7pm. And will include our last 24 hours in the US, our airport goodbyes, the flight and landing in Israel.

Until then enjoy this little airport arrival teaser. While I try to mentally, emotionally and physically come to grips with the utter awesomeness that has transpired here.

With love from the Holy Land,
Jamie

Did you miss any episodes? Want to see what is still to come? Keep up with our Episode Gui

The Announcement Teaser

Premiere Date: Tuesday June 26 7:00pm EST

The Announcement Episode

Premiere Date: Wednesday July 11 7:00pm EST

The US Lift Teaser

Premiere Date: Wednesday July 18 7:00pm EST

The US Lift Episode

Premiere Date: Wednesday July 25 7:00pm EST

Goodbye BBQ Teaser

Premiere Date: Wednesday August 8 7:00pm EST

Airport Teaser

Premiere Date: Wednesday August 15 7:00pm EST

Last 24/The Flight Episode

Premiere Date: Wednesday August 22 7:00pm EST

First 48/Welcome to Israel Episode

Premiere Date: Wednesday September 5 7:00pm EST

The Israel Lift Teaser

Premiere Date:Wednesday September 12 7:00pm EST

Happy New Year from Israel Episode

Premiere Date: Wednesday September 19 7:00pm EST

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Kleins Kosher Ice Cream graciously provided frozen treats at Jamie Geller’s Goodbye BBQ.  The kids and grown ups all gobbled them up as a perfect ending treat to a delicious BBQ.  These treats of course were non dairy, but Kleins offers all sorts of kosher frozen desserts from dairy chalav yisroel to vegan approved non dairy.

Klein’s was founded 60 years ago as the first Chalav Yisroel Ice Cream in the US. It is a remarkable story of true determination from a holocaust survivor.  It began with a barely running truck and 5 frozen novelties and has grown to a company with over 380 different products and 3 Ice Cream house shops where people can go and choose from any of them.

Klein’s does a wonderful job fulfilling a niche of chalav yisroel ice creams, non dairy vegan ice creams and all sorts of other products.  We enjoyed their ice pops, italian ices and fruit squeeze pops at the BBQ, but there is so much more they offer.

Have you had Klein’s ice cream? Have you been to one of their shops in Brooklyn? Let us know what you think.

For more than six decades Klein’s has been symbolic for producing the finest Kosher Ice Cream. We use only the purest, most premium ingredients and craft them into the most superb ice cream available worldwide. Klein’s boasts and unbeatable selection of luxurious ice creams, luscious sorbets, a world famous Vegan approved non dairy line, natural fruit bars, fun ices, and bulk items for caterers and the most exquisite miniature desserts. Commitment to quality is our way of doing business, and is the reason why Klein’s has epitomized fine ice cream for nearly half century.

How do you like your granola bars?

As hectic schedules grow only more crazed when the new school year begins, it’s a challenge just to find time to squeeze in three square meals, let alone healthful snacks. There’s no need, however, to slow down when you have wholesome, lightly sweetened, and completely customized granola bars in your pantry. Whether you like them crunchy or chewy, chocolaty or fruity, there are endless flavor options for both. Perfect for busy kids and adults alike, this easy and satisfying staple is always good to have on hand and can be made nut free.

Crunchy Maple Brown Sugar Granola Bars

Please everyone with this very versatile treat.  Mix it up with variations from Tropical to Double Chocolate to Gingersnap, click on Crunchy Granola Bars to satisfy any crunch.

If you prefer a chewy bar, try these Chewy Chocolate Chip Granola Bars or mix them up to make Pumpkin Spice, Peanut Butter Cup or Caramel Apple flavored granola bars.

Quick Tip: To quickly and easily pack the granola bar mixture into the pan, lightly grease the bottom of a measuring cup. Use it to smooth and press the mixture firmly into place.

Store in an airtight container or freeze for longer storage.

In modern times, it is naïve and antifeminist to think of the kitchen as a woman’s place. After all, women have equal opportunities in the workplace, and especially since the global economic slouch, there are more stay-at-home dads than ever before. However, despite the rise of gender equality and a shift in social order, chefing has not changed much. The kitchen at home is considered the domain of the woman, where domesticity, femininity, and motherhood are nurtured. Just think of memories of you cooking with your bubbe or mom growing up. On the contrary,  the professional kitchen still largely remains the place for a man to take over. After looking at the polarization of chefing versus cooking, and negotiations of credibility for who belongs and is entitled to which kitchen, I believe that recent changes in gender and social order in the kitchen and at home have not affected chefing in recent past.

One issue that affects chefing is credibility. Before the surge of interest in institutionalized chefing, professional chefs largely consisted of those who could “handle the heat” of the kitchen. This standard of credibility excludes women. Anthony Bourdain’s book, Kitchen Confidential, depicts this more than any “scholarly” piece I have read on the subject. While the professional kitchen is at times a place of experimenting and creativity, it is largely a battlefield where one has to keep fighting despite one’s wounds. Gail Simmons’ memoir, Talking With My Mouth Full, also expresses this sentiment—she once cut herself while cooking on the line and asked for a band-aid, only to be humiliated by a male co-worker for her request. Priscilla Ferguson and Gary Alan Fine’s article “Sociology at the Stove” points out that the kitchen staff is a brigade, and the language and management of the kitchen are much like those of an army. With these tough terms and brute mentality, it is no surprise that women are often uncomfortable, unwelcome, and unaccepted in the professional kitchen.

Although there are significantly more female chefs in the culinary industry than ever before, and the number is on the rise, chefing is still traditionally thought of as a male’s role, and in practice—particularly in kosher establishments—this remains the case. Thinking back to any experiences my family and I have had dining out for a Shabbat or yuntif meal over the past year, it is the expectation that the mother or daughters cooked the meal. In fact, if anyone from my family hears that the father cooked the meal, we are impressed and shower him and his wife with praise for having a husband so helpful. Whether the industry and our homes will always look like that is uncertain, but in my opinion, the “stigma” (or more appropriately, precedent) has not changed much: the man is a chef in a restaurant, and the woman is a cook at home. This is not to say that either one is being slighted, rather that this is my opinion of the current sociological breakdown of which gender dominates which kitchen.

I love a good party.  But easy laid back open house style entertaining.  Which I find perfect for summer.

I recently hosted (together with Nefesh B’Nefesh) my own Goodbye BBQ.  But the kicker, as I have oft complained here for the last few weeks, is that my kitchen contents are all packed up on a lift and anything that was left I gave away in haste forgetting that I had 4 weeks left to feed my family.  So with only a stockpot a HUGE serrated bread knife and oversized cutting board to my name I hosted a party for a hundred and do what I was brought up to do… made my momma proud and called the caterer.

So if I could have hosted a Sunday summer soiree and actually cooked I would have made some of my favorite party finger foods.  Things you can eat standing up while mingling and holding a baby.

Beef Satay with Horseradish Mustard

I really skewer lots of things.  Yes it’s a partial patchke which is only really against my religion if it’s super hard or super duper time consuming.  But to skewer sliced beef is really not so bad.  The horseradish mustard though is a real favorite and a great burger condiment.

Fried Risotto Balls with Marinara Dipping Sauce

There are a few steps to this recipe but if you make the risotto before hand it will seriously cut down your prep time.  Cut it down even more by using whatever rice you’d like – even instant.  This is a cool way to use up leftover chicken.  It’s shredded and added to the rice mixture.  Make it pareve by omitting the chicken and using vegetable broth.

Tuna Tartar with Honey Sesame Wonton Crisps

This presentation is fancy for when you are pre-plating and hosting a holiday or Shabbos meal.  At a party place a spoonful of the tartar on each crisp so people can just grab a wonton and pop it into their mouth.

Going Dairy?

Mini Spanakopita

I love phyllo it’s so flaky and light it almost doesn’t feel like a carb.  People get confused with how to “roll” this.  Do it just like you would a flag.  Any flag rollers in the house?

Smoked Salmon Rolls

Well now this is completely carb free and a HUGE crowd favorite.  Make it Pareve by using tofutti cream cheese.

Potato and Goat Cheese Triangles

Hubby says put anything in a puff pastry and he will eat it.  So I do.  potato and cheese in puff pastry probably should be illegal.  But it isn’t yet so let’s enjoy.

What’s your favorite party food?

Giveaway***

Win a sampling of Tishbi Preserves.  Today one lucky winner will receive their new award winning flavors the Cherry Shiraz Preserves and the Onion Cabernet.  Cooked in small batches at the Tishbi Winery, these chunky fruit preserves are made using local fruit and award winning kosher wines in Israel.

Comment on this article and enter into rafflecopter.  What is your favorite party food?
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Love biting into a ripe, juicy peach at the height of summer?

These delightfully soft cookie bars give you another way to enjoy one of this season’s favorite fruits.  Toasted pecans and fresh peaches, the star of the show, lend this treat their Southern flavor. These sweet squares caramelize lightly through the baking process and end with a subtle, toffee-like flavor, Southern Peach Streusel Bars.   Packed with fruit and nuts, ths is a better-for-you bar!  For something more decadent…

Try these Caramel Peach Pie Bites.  There are quite a few steps, but the effort is worth it and it is completely vegan.

Here are some more ways to use fresh peaches while at their peak (non dairy, but not vegan).

Blueberry Peach Crumble Cake

Grilled Angel Food Cake and Peaches

Chunky Peach Popsicles

Evelyn Rubin’s Sweet Peach Bundt Cake

Papanasi (pronounced “papanash”) are traditional Romanian cheese sweets. I grew up in a Romanian Jewish family. Most of my childhood’s cuisine was based on Romanian dishes, mostly meat, potatoes and eggplants but there were also cheese dishes that I loved – savory and sweet.

Since I became vegetarian, 22 years ago, I’ve been focusing on those vegetable and dairy dishes.  One of the dairy sweets that both my grandmother and mother used to make (and still does, G’d bless her) is called Papanash.  The original Papanash that you can find in most Romanian Restaurants is a sweet cheese DOUGHNUT that looks a little similar to the American doughnuts we’re accustomed to (as oppose to Hanukka’s doughnuts that do not have a hole and are filled with jam or other fillings), except the Papanash doughnuts do not come out as round as American doughnuts because their dough is softer.

In my house we used to eat two other kinds of Papanash, though: cheese patties and cooked cheese and semolina dumplings.  The original doughnut version was introduced to me much later, when I started inquiring about Romanian cuisine.

The original Papanash: Cheese Doughnuts
Romanians do not waste anything so they deep fry the round dough that was cut out of the doughnut’s center and place it on top of the Papansh that is served with sour cherries jam and sour cream or whipped cream.

Here are the two other versions I’m used to:

Papanash with Cranberries

 and

Papanash Cooked Dumplings with Crunchies

Papanash are usually sweet. However, I took my sweet recipe and turned it into a savory dish. You can serve them with the tomato sauce or without it. They’re great anyway.

Savory Papanasi

In Israel we have soft but very dry low-fat cheeses for these kinds of dishes. I’m not familiar with American cheeses but the best substitute I can think of is Ricotta cheese. Make sure you use a low-fat soft but DRY cheese.

Cooking during the summertime can sometimes be a pain. The heat makes you lethargic, so you want to cook something that’s not too tedious or time-consuming, as well as something that won’t make your kitchen feel like a sauna. Here are four great recipes to cook for Shabbat in the summertime.

Gazpacho with Multigrain Croutons

Gazpacho is the perfect started to any Shabbat meal, especially Shabbat lunch. It’s so easy to prepare, since you don’t have to cook anything (except for baking the croutons), and so refreshing after that sweaty walk back from shul! You can serve it in bowls, or for people who online want a little bit, in shooter glasses—no hands required!

Roasted Corn Salad

Nothing says summer like corn, but when you have company over for a Shabbat lunch, you might not want to have everybody eating whole ears of corn, with the kernels getting in their teeth and all over their faces. Clean it up with this Roasted Corn Salad—you roast corn and red peppers on the barbecue, then mix it all up!

Lebanese Chicken Kabobs

Kabobs are always a great dish to serve to guests on Shabbat. The mixture of vegetables in this recipe looks beautiful, with bright summer colors all along the skewer. You can do some of the work Thursday night, and then quickly barbecue them on Friday afternoon at the same time as your Roasted Corn Salad. You’ll even save yourself the cleaning by limiting your pots and pans!

Unstuffed Cabbage

Since winter is a time for cozy, warm foods, summer is a perfect opportunity to shake up your winter recipes. This recipe for Unstuffed Cabbage is sweet and tangy, and delicious either hot OR cold. My family makes it for Friday night, and then we eat the leftovers cold for Shabbat lunch. You can even put it in a tortilla wrap with some freshly cut lettuce, tomato, and onions, for a hassle-free, hand-held meal.

When my son stopped eating fruit, I caught an awful case of mom-guilt. Where had I gone wrong? Fruit had always been a lunchbox staple and a go-to afternoon snack. But suddenly I was competing with Three Musketeers and Kit Kat. A few days later, I passed by a juice bar and it hit me like an apple. I needed to be smooth, rather than smart.  So I started freezing my fruit and blending smoothies for my family. Whether you are looking for breakfast on the go, a boost for your workout or fighting a cold, smoothies are the way to go. It takes 3 minutes to prepare and less to clean up. The flavor combinations are as wild as your imagination, so let’s drink to your health!

Peanut Banana and Chocolate  — Protein Power

Agave, a natural sweetener, has a mild taste and dissolves well. It’s sweeter than sugar so a little does a lot. Hemp powder is high in protein and Omegas. Both can be found in health food stores or the health food aisle of your grocery store. High in protein, 320 calories, the perfect post exercise meal.

Green Tea, Basil and Strawberry  –  Wake Up Call

All smoothies are best prepared immediately before serving, otherwise the smoothies will separate.  This one is perfect for the morning pick me up with the antioxidant filled green tea and coming in at only 110 -180 calories based on whether you include yogurt or not.

Ginger Citrus Blast — Immune Booster

If you prefer less pulp use only the juice from the fruit.  This one is filled with citrusy orange and lemon for extra vitamin C and don’t forget the ginger. With 250 calories it is sure to blast away any summer germs.  (substitute the honey with artificial sweetener to reduce calories)

What is your favorite Smoothie?

There are so many people to see and there is so little time.  So together with Nefesh B’Nefesh we hosted a Goodbye “Catch the Wave” BBQ to gather all our loved ones together in one place on one day.   Of course it was great to see family who traveled from far and dear friends from the neighborhood and even kosher blogger buddies and personalities came out to say farewell.  I was so touched and  in typical Jamie fashion I almost cried when I spoke.  Not sure exactly what I managed to say but the message was and remains “look at us, if we can do this you can too!”

For more info about the BBQ including vendors check out a visual post here.

Did you miss any episodes? Want to see what is still to come? Keep up with our Episode Guid

The Announcement Teaser

Premiere Date: Tuesday June 26 7:00pm EST

The Announcement Episode

Premiere Date: Wednesday July 11 7:00pm EST

The US Lift Teaser

Premiere Date: Wednesday July 18 7:00pm EST

The US Lift Episode

Premiere Date: Wednesday July 25 7:00pm EST

Goodbye BBQ Teaser

Premiere Date: Wednesday August 8 7:00pm EST

Airport Teaser

Premiere Date: Wednesday August 15 7:00pm EST

Last 24/The Flight Episode

Premiere Date: Wednesday August 22 7:00pm EST

First 48/Welcome to Israel Episode

Premiere Date: Wednesday September 5 7:00pm EST

The Israel Lift Teaser

Premiere Date:Wednesday September 12 7:00pm EST

Happy New Year from Israel Episode

Premiere Date: Wednesday September 19 7:00pm EST

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Summer

Sweet juicy fruits.
Crisp seasonal vegetables.
Ice cold lemonade.
A sizzling grill.
And of course, French fries.

Here are two ways to make them; salty and perfectly fried, or remade into delicious healthful vegetable fries. Don’t forget to dip them into some sodium free gourmet mustard dipping sauce!

Crispy French Fries

Frying French fries. Sounds simple enough, doesn’t it? But creating fries that are both crispy and tender is an art, and requires technique. Try these and you’ll understand.

Vegetables Fries

These fries are a huge hit at our table, with adults and children alike. Kids love “colorful French fries.” Serve as a side dish, or as a tasty snack. They will disappear in no time!

Serve these in “frites cones” held in a wire stand like in the main image.  A feats for the eyes.

Sweet and Spicy Gourmet Mustard Dipping Sauce

This recipe is sodium free, fat free, and delicious. To make this faintly sweet and spicy mustard sauce calorie-free and sugar-free, replace the brown sugar with 1 tablespoon Splenda brown sugar. If you’re short on time and cannot make this gourmet mustard sauce in advance, sprinkle the fries with just a touch of vinegar, and then toss to combine. The vinegar will heighten the flavors of the fries. It’s my favorite way to serve them!

Originally published in the Summer 2011 issue of Joy of Kosher with Jamie Geller.