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

 

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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

 

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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

 

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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...

 

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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

 

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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?


 

The Search For Chinese Food In Israel

 

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I have favorites just like everyone else — when it comes to food its avocados, caviar, cheese and dark chocolate.  When it comes to cooking I love roasting veggies, braising a brisket and frying just about anything.  5 building block ingredients I can’t live without are (Kosher) salt, (fresh cracked) black pepper, (good-quality) extra virgin olive oil and lots of onions and garlic.  Israeli fast food speaks to my soul.  I think everything is better with chummus, and amba, and wrapped in a laffa.  And all-in-all I have enjoyed great culinary satisfaction (my oven notwithstanding) in this country these past few months.

smoky chicken and sausage stew

Stir Fry


 

Living in Israel – It is Just Beautiful

 

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The place and the people here are just beautiful

I had one of the most special experiences the other day.  Now that I live in Israel you may expect me to talk about things like…


 

Zucchini Latkes with Tzatziki

 

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My recent obsession with zucchini knows NO bounds.  I make the Zucchini Spaghetti from the summer issue of the magazine almost weekly.  And for lunch, when I am in a rush (which I always am) I just julienne some Zucchini, quickly sauté it and top it with a little marinara and grated Parm.  It’s not unheard of that both my lunch and dinner, on any given day, feature this member of the squash family that looks like a cucumber’s cousin.

The infatuation all started with my commitment to eat right (zucchini is a “free” veg on most healthy eating plans) and my handheld julienne peeler.  I cried when we had to part ways for 6 weeks when I moved to Israel, Hubby put it on the lift, I wanted to bring it in my makeup case.


 

Savory & Fried – 4 Hanukkah Recipes ...

 

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It’s that time of year when deep frying is practically a mitzvah! So even if you usually avoid deep-fried foods, I say go with the flow and embrace the customs of the holiday.  You’ve got eight guilt-free nights to savor these sizzling delights—it would almost be a sin not to.

Caraway Noodle Pancake

Caraway Noodle Cakes with Red Cabbage


 

My Favorite Stuffing Recipes

 

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So I never heard of stuffing being called dressing until I met my mom-in law.  Granted I never cooked till then either.  Mom-in-law differentiates the two by explaining that stuffing is cooked in the bird and dressing on the side.  Further research (read google) shows that Joy of Cooking (with whom Joy of Kosher is NOT affiliated) confirms her definition but The Food Lover’s Companion, one of America’s best-selling culinary reference books, uses the terms interchangeably.  So being the peacemaker that I am, I like to satisfy both opinions by cooking my stuffing/dressing in the bird and extra dressing/stuffing in a casserole dish, on the side. Truth be told I do this more so I can load it up with tons of mushrooms, which Hubby and the kiddies don’t like.  Well at least we can all agree that we love the Thanksgiving meal, mushrooms notwithstanding.

You know it so happens that I am both genetically predisposed to my affinity for Turkey day and married into it.  On the DNA side, my immigrant mother loves Thanksgiving so much that when she was due with my sister within days of the big Thursday she insisted my grandparents make her the entire meal, earlier in the month, just in case.  Well who were they to argue with a lady in her 3rd trimester.  So they dutifully prepared the full on Thanksgiving spread for her.  My dear sister didn’t show up until the end of December (someone, somewhere calculated wrong… momma vehemently denies planning this) so in 1980 my mom had the special zchus of enjoying 2 Thanksgiving meals.  My immigrant grandparents really made the best Thanksgiving food I have ever had in my life.  And you know I have eaten my way around this world.  They completely embraced American culture and customs and had the added benefit of being born intuitively knowing how to cook.  I so desperately miss their food, their table, their gravy!!!!  And they ALWAYS had mushrooms in their stuffing.


 

Turkey Day in the Holy Land *Giveaway*

 

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My friend Rachel, a new oleh from Jersey, having made aliyah just weeks before us, emailed me with an idea.  She’s one of those types, so many great ideas, so little time.  Anyhoo Rachey emails me and writes, and I quote: “I have a project idea for you that I think would work NEXT year, but would be a great PR opportunity, which is “A Jamie Geller Thanksgiving” in Israel, for Americans living here. Think about it. Lots of Americans make Thanksgiving dinner just for fun.”

And I wonder why after all this time people don’t get that I want OUT of the kitchen.  I politely email Rachel back – as politely as one can type “there is no way in this world or any other that I want to turn myself into a caterer.”


 

DIY – Make Your Own Greek Yogurt *Giveaway*

 

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Because we are new olim, Hubby started going to Ulpan. As you probably know, that’s a crash course in spoken Hebrew, but the immediate payoff is a circle of friends – people who are as clueless as you are about how to say in perfect Hebrew, “I think I’m on the wrong bus and I don’t want to go to Solomon’s Mines.”  At least, you’re supposed to learn how to say this fast enough to get off before the bus hurtles into the Negev.

A true Israeli, the Ulpan teacher has a habit of introducing inexplicable grammar rules with the preface “This is how it is; if you don’t like it, start a revolution.” Now of course this all goes down in Hebrew but the word for revolution she uses is “revolutzia.” That’s not one of my classic vocab words from 6th grade Hebrew class, but I love the sound of it.


 

Butternut Squash and Arugula Pizza

 

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I often talk about how Hubby and I are polar opposites.  In food and in life.  And at the pizza shop.

He is a crazy connoisseur of all things pizza and has his favorite shops and favorite toppings and even knows exactly what time to show up where for the freshest out of the oven pie and the best selection.  He likes plain, Sicilian and Chicago.  He likes ziti, onion rings, spicy fries and falafel balls ON (yes you read right ON!) his pizza.  He also douses his pizza in tahina.


 

My New Kitchen Confessions

 

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The truth.

Israel is amazing.


 

Simple Starters That Impress

 

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First Impressions – Excite your company from the get-go with these simple starters

You won’t catch me moving into the kitchen for a full month before a Yuntif, catching my zzz’s between kitchen timer alarms. But that doesn’t stop me from kicking off each meal with an impressive dish. You can do it too! Go for one simple starter that makes a bold statement in taste and appearance.