Quick & Kosher - Homepage

 

The Best Gold’s BBQ Sauce and Giveaway

 

Contributed by:

 

83 comments | Leave Comment

 

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.


 

Joy of Israel: Kurdish Cuisine, Caves and Kabbalah

 

Contributed by:

 

19 comments | Leave Comment

 

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.


 

A Mom Inspired Blend

 

Contributed by:

 

6 comments | Leave Comment

 

Nothing super juicy about this confession. Except well, the juice. Just an honest answer to a common question. People come up to me and say, with a little wink, “…So what do you actually make most of the time?”

The answer really depends on the day and my mood and my mom.


 

The Best Thing I Ever Ate – Sushi Salad and...

 

Contributed by:

 

19 comments | Leave Comment

 

I rarely boast, but I must say there are some things I do well.  Like really well. I am possibly one of the best procrastinators you will ever have the pleasure of meeting.  I know if it came to a vote, I would be elected Queen of Procrastination in a landslide.  I could teach lessons in it, in fact I should, and I know I am rambling — but it’s all part of the plan… You think I’m rambling, but I’m actually procrastinating.

I have just received from my publisher the 455-page copy edited manuscript of my new Joy of Kosher cookbook, coming out this fall.  My editor Cassie sent it with a note that went something like “YOOHOO” –or was it WOOHOO? – “review this and get back to me – this is so exciting.”


 

Joy of Israel Premiere – Cooking with...

 

Contributed by:

 

62 comments | Leave Comment

 

WATCH NOW: With gratitude to Hashem and to my partners 12 Tribe Films and Nefesh B’Nefesh I present to you the premiere episode of Joy of Israel with Jamie Geller, the highly anticipated food and travel series and sequel to the Joy of Aliyah documentary. Because you asked for it and because we heard you, this first episode will show you a slice of every day life, a part of Israel that doesn’t get much press and a dish that’s a far cry from falafel and hummus… Poyke! (Although hubby calls it Hokee Pokee!) “What is Poyke?” you ask, just watch and learn. And by the way, for the record my kids were NOT unbuckled and standing while I was driving, I was parked at the time, that I would NEVER allow :-) .


 

Cream Cheese Frosting Recipe Video

 

Contributed by:

 

7 comments | Leave Comment

 

Check out my new set of videos using Temp Tee Cream Cheese.

(more…)


 

Creamy Passover Pineapple Kugel

 

Contributed by:

 

7 comments | Leave Comment

 

Thank you to Toby Ash our Balabusta Next Door from last year’s Passover Magazine for giving me this recipe.  I just turned it up a notch with the addition of my favorite Passover whipped cream cheese.  I am also giving you two for the price of one.  Use the same recipe to either create a nice large kugel or make them in individual ramekins or disposable tins.  After baking, turn them upside down for a Passover Pineapple Upside Down Cake.


 

VLOG – Temp Tee Video Shoot

 

Contributed by:

 

2 comments | Leave Comment

 

More behind the scenes video.  This time on the set of my Temp Tee Whipped Cream Cheese shoot.  Oooooh am I having a blast with this little flip cam of mine!.=

We were on set for 12 hours today (not including prep!).  Oy — I can’t feel my feet!  But the cause is a worthy one.  We are  putting an end to #matzah fatigue with our Creamy Colorful Coleslaw, Coconut Cream Cheese Frosting, Passover Pineapple Kugel and Creative Cream Cheese-Mix Ins.  The super-duper-easy-as-pie-how-to videos will be posted over the next few days.  In the meantime check out or collection of Delightfully Different Dairy Recipes  – say cheese!


 

Passover Holiday Memories *Giveaway*

 

Contributed by:

 

118 comments | Leave Comment

 

Memories can be quite powerful, food memories all the more so. When I use a spice my grandfather often used, or smell a cake like one my grandmother used to bake, I’m there in an instant, right in their kitchen. When Pesach comes, I close my eyes and I can see my grandfather eating matzah with a schmear of whipped cream cheese, a hot mug of sweet creamy coffee beside him.

That is Passover to me:  exactly that vision, that aroma, that taste.


 

The Salad Course – 4 New Recipes *Giveaway*

 

Contributed by:

 

10 comments | Leave Comment

 

I’m big into salads. Super salads. Some people go crazy with dessert buffets, but I let out all my creativity in creating my signature salad course. And why not? Salad is always the first thing to go, and guests don’t feel guilty eating it (but they hate you when you make them taste all the desserts!).
Anything can be called a salad nowadays, and it doesn’t have to start with lettuce. This Purim, I’m including these four new favorites on my table. You’ll love ‘em and no one can accuse you of the same ‘ol salad tricks.

WARM FINGERLING POTATO SALAD
You don’t usually serve potato salad because it looks like mush, right? I agree, but here’s the solution! Potato salad goes upscale with this very elegant version. Fingerlings are small, funny-shaped potatoes, but still manage to look exquisite. They’re tasty and the skin is as soft and
delicious as the tender flesh.


 

Tamar and I “Celebrate” at Jezebel &...

 

Contributed by:

 

11 comments | Leave Comment

 

Hey guys this is a quickie post cause I am running (late  as usual) to meet Shifra at the Gold’s plant for a mag feature on the House that Horseradish Built, to be seen in the Passover Issue.

Last night Tamar and I went to Jezebel in Soho.  The experience was amazing and I am not overstating.  No, they did not know we were there – and no, they did not comp our meal (we paid full price and Hubby got the call from the credit card company to prove it).


 

5 Double Duty Party Hits

 

Contributed by:

 

7 comments | Leave Comment

 

Even if there are no appetizers left over (there probably won’t be!), make these dishes again and enjoy them for a weekday meal.

I love dishes that do double duty—served as either a weekday meal, or dressed up as an appetizer with just a little tweak. It’s easy as pie to get
these recipes to work for you in lots of ways…now I just need to figure out how to eat pie as an entrée. We’ll leave that for another time. For now, enjoy these party hits even when the party’s over.


 

The Best Miniature Foods

 

Contributed by:

 

11 comments | Leave Comment

 

They became trendy a few years back but I just can’t get over them.  Pulled short ribs, quite like the cupcake, have stolen my heart.  I especially like them slathered in BBQ sauce and piled high on a bun topped with avocado slices or crunchy cabbage salad or crispy fried onions.  As you can see I am quite discriminating.  These mini sliders make me feel better about myself… cause mini foods are perfectly portioned and as my Grandma “Ma” a”h always said… “everything in moderation.”  She was one smart, special, skinny lady.  Although her tastes were more homemade kishka for shabbos and less sliders for the superbowl.   I think she’d be proud that I am turning out food not just eating it.  And come game day I usually care slightly more about the spread than the score BUT now I can save some cals cause the game is on in the middle of the night in Israel.  Guess I’ll have the sliders for breakfast while I read about the highlights.

Get the recipe for Short Rib Sliders.


 

Jamie Geller Will Be The Head Judge for The Man-O...

 

Contributed by:

 

14 comments | Leave Comment

 

I am so excited to announce today that I will be the head judge and guest of honor for the 2013 Man-O-Manischewitz® Cook-Off Contest, the seventh year of this now iconic national competition.

The entry period for this competition is going on right now. The competition encourages at-home chefs to experiment with kosher products while preparing delicious recipes that could be a new family favorite or one that has been shared from generation to generation. The deadline for entries is February 4, 2013.  Recipes must include one of the Manischewitz All-Natural broth flavors-NEW Turkey, Chicken, Reduced Sodium Chicken, Beef or Vegetable, as well as one other Manischewitz products as well, with no more than 9 ingredients.


 

One Skillet Dinners

 

Contributed by:

 

13 comments | Leave Comment

 

Cozy, No-Fuss Family Meals… In One Pan!

To me, there’s nothing worse than having to wash every pot and pan you own after preparing a terrific meal. Give me a good one pan recipe, and I’m your BFF! These five savory recipes were designed to serve four hearty portions using only your average kitchen staple—a 12-inch skillet. Now here’s my little secret: I am the proud, doting owner of an extra-large 13½- x 3-inch (6-quart) sauté pan. This oversized darlin’ allows me to double these recipes so I can serve family and guests in half the time. One great pan = one great meal. Who needs the extra clean-up?