The 83rd Academy Awards are Sunday, Februrary 27th. If you are having some friends over to watch the Oscars or admiring the red carpet dresses on your own, here are a few swanky dairy recipes that are sure to be award winners at your party…
Appetizers
Sips
Watch Jamie Geller show you how easy it is to make her Beef and Green Bean Stir Fry.
Watch Jamie Geller show you how to make a perfect Potato Kugel, so you can make it for this Shabbos.
This basic light and fluffy cheese quiche lends itself easily to variations. Try sauteing an onion or sliced mushrooms, or adding broccoli, spinach or even some red peppers for taste and color. Use your imagination and have fun! Happy Chanukah!
My easy Chanukah latke video will show you how to make the crunchiest most delicious latkes on the block. I add curry powder and peas to the traditional latke recipe for an Indian inspired twist on a holiday favorite, Samosa Latkes.
If I can do it, a former vegetarian non-cook, so can you! Learn how to roast the ultimate kosher turkey for your Thanksgiving table or whenever suits you.
First watch the video, then get the recipe!
Here’s the companion video to my delectable Spinach and Feta Fish Bites. Fish Fusilli is a fast and easy complete meal that will satisfy even the fussiest eaters.
This yummy Quick & Kosher recipe uses frozen gefilte fish, which you can find at Kosher.com. Fill your freezer, because pre-seasoned frozen gefilte fish is a really versatile ingredient that will save you lots of time.
Fish Fusilli Recipe. For more of my kosher cooking videos, please watch the Kosher.com YouTube Channel. For my Quick & Kosher recipes, try the Joy of Kosher.com Recipe Finder.
Do you have a wonderful recipe that use frozen gefilte fish? I hope you’ll share it with me by leaving a comment below.
I sometimes—ok, often—envy my friends who cook daring, exotic dishes and throw crazy things like fruit into veggie salads. Innovative stuff like that doesn’t go over so well in my house. I can prepare it, but Hubby will stare down at the unfamiliar thing on his plate with suspicious distaste. He’s a creature of habit, even more so a creature of tradition. Not only does he want to eat the same things, he wants it prepared in the most traditional way. To him, it’s not really Shabbos without classic gefilte fish and chicken soup. And even when its 99 degrees outside, steaming hot chulent and potato kugel better be on the menu.
Defending this bias with his favorite phrase “well, that’s how I had it growing up …” he will insist on chopped liver, even when there are a dozen other sides on the table. Garden salad should be served sans dressing, with multiple bottled dressings standing alongside the salad bowl ‘cuz, “that’s how I had it growing up …” (Never mind that when I was growing up, bottles on the table were worse than elbows.) Even the salad itself should be boring, made with iceberg lettuce. ICEBERG! No colorful fruit slices, exotic greens, toasted nuts, or onions of any color except white, in this nostalgic salad of his childhood.
Listen, I will gladly love and honor Hubby forever, but I go off when he begs for gefilte fish out of a jar, because “……” You know. Granted, he prefers my homemade version—as long as it’s plated exactly the same way as it was when he was growing up—but those jellied fishballs are his unerring default. To tell the truth, I developed my own addiction to the taste—especially to the jelly itself—but eventually it seemed just too easy. My grandmother probably went fishing for the carp herself , or whatever fish you use to make gefilte fish from scratch; how can I just open a jar? Yet when I was a new bride—and all thumbs in the kitchen—I stocked up on this wondrous stuff, knowing that it could last unrefrigerated in my pantry until our 50th wedding anniversary. When friends and relatives would come over to our apartment, Hubby would say, “You have to see this,” and show off our cupboard filled like an aquarium with jars of gefilte fish. Go figure.
But ever since I learned to cook, I got restless. More than restless; I got gutsy. I wanna try new tastes, new ingredients, unusual combinations. So in this blog, I’m primed to tamper with tradition. I love to explore genuine ethnic influences—Asian, Latin American, Italian, Middle Eastern, anything not Brooklyn.
Yes, you are my excuse to try out funky foods! Whenever I want to prepare something exciting, I tell Hubby I’m kitchen-testing it for the blog. It’s not that he won’t eat it: he’ll dutifully down the new cuisine with a smile on his face and even say something encouraging, like, “People out there will LOVE this!” But he’s not fooling me. I know he’d rather be eating a good ol’ burger and fries.
So let’s have some fun. Here are recipes that take conventional fare—and add a few surprises!
Fish Bites/Fish Fusilli – Gefilte fish overhauled with feta cheese and fresh thyme. These two videos show you how to turn it into an appealing dairy finger food for a party, or into a novel Italian dinner.
Fish Bites
Beef Sukiyaki with Noodles – the name says it all! As far from standard kosher cooking as you can get. Bring it on!
Mustard and Ginger Salmon – Even someone who’s been eating canned tuna every day for 15 years will go for this. Incredible proteins, and those heart-healthy omega-3′s make eating fish a good lifelong habit. This dish can be the first step to turning your kids on to fresh fish because it’s so tasty. My four-year-old always coos, “Mommy, I love salmon and its soooooo healthy for you.” OK, she’s imitating me—maybe even mocking me in her toddler way—but I’ll take this kind of nachas any day.
For a special Shabbos treat, try California Avocado Salad. Even my conventional Hubby loves this—providing I take out the onions, hearts of palm, tomatoes, and sesame oil. Ah, now it’s just the way he had it when he was growing up … But I love the full recipe and it’s a huge hit with guests. My neighbor, Adina Mulbauer, tosses in edamame (Japanese soybeans), which is a genius idea. She buys them frozen and defrosts them in her microwave before adding them to the mix.
Time to Share
BTW, if you have any recipes for fabulous foolproof classics, I want them—for Hubby, of course. And if you have any funky fresh new dishes, I want them also—for me! Click this link and upload your own recipes—as many as you want.
Jamie commits to being fleishig with premium sausage and deli manufacturer Abeles and Heymann, who introduced new product lines at Kosherfest 2009 including nitrite free hot dogs . Watch now …
At Kosherfest 2009, Jamie discovers a wealth of exciting new products from Galilee International Trade including preserves, honeys and Bible Bread. Check out this clip from Kosher.com’s YouTube channel.
At Kosherfest 2009, Kosher.com’s Jamie Geller found these insanely awesome products from Angel Bakeries, including some Passover/Gluten-free “breads” that turn kosher for Passover baking on its head. Check out this clip from Kosher.com’s YouTube channel.
Jamie tastes MimicCreme, an amazing innovation in dairy substitutes. Watch now …
Jamie Geller visits Kosherfest 2009 and discovers what’s cooking at Manischewitz. Check out this clip from Kosher.com’s YouTube channel.
Jamie visits with the chef/mom behind Petite Select, the first glatt kosher organic fresh-frozen baby food. Check out this clip from Kosher.com’s YouTube channel.
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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