Monthly Archives: December 2009

Guest Post: Vegetarian Empanadas

These were a team effort by me and Ricky Dweck. While he makes empanadas all the time, it was my first time, and his first time making vegetarian ones; usually there is chicken involved, but since we were serving these with pizza, we had to skip it.

These are very satisfying and delicious, and we made things easier by using store-bought empanada dough. It takes some time to dice up all of the vegetables and crimp all of the edges, so make a lot at a time and freeze what you’re not eating – they freeze very well.

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Old Fashioned Caramel Cake

I’m not sure why, but I decided that I wanted to make caramel cake to bring to my shabbat hosts. I was in a place with no internet, but luckily I have internet on my phone, so I quickly googled recipes for caramel cake.

There isn’t really anything caramel-y about the actual cake. It’s the frosting that’s caramel. Maybe I should change the name to Old Fashioned Caramel-Frosted Cake?

Milk and butter are very important parts of this cake, but I made it pareve. The caramel frosting was still rich and super-sweet, and the cake was nice and moist. Next time I will make it dairy and see how it turns out. Continue reading

Peppermint Bark

What? Just because we don’t celebrate Christmas it doesn’t mean we can’t make candy centered around candy canes. In fact, we LOVE candy canes. And we love Danielle’s building because they have a tree with candy canes that we get to eat…the only thing better than candy canes is chocolate with broken candy canes on it. Williams Sonoma thinks it’s okay to sell their peppermint bark for more than $25, so we decided to make our own kosher version of the stuff. It was WAY cheaper and super delicious! May I add that it makes a perfect Hanukkah (or Christmas) gift? Continue reading

Oven-Roasted Chestnuts

This is one of our dad’s few specialties. He makes them once a year during chestnut season, when they’re readily available and cheap at the supermarkets.

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Mushroom “Parmesan”

Okay, I have to admit that I don’t like parmesan cheese. So when I say parmesan, I mean muenster. It’s delicious, anyway. If you do like parmesan cheese, feel free to sprinkle some on top. I got the idea for this dish while watching Giada make vegetarian meals for her mom. It’s super easy and very delicious! When I make this, I make one mushroom per person. Serve with a side of pasta and a light salad for an easy weeknight meal.

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2nd Avenue Deli Brisket

brisket

When the 2nd Avenue Deli closed, I immediately bought the cookbook on Amazon so I could recreate the delicious flavors I grew up with. I didn’t know that it would reopen even closer to where I lived.  The first thing we made from the cookbook was the health salad. It wasn’t the same, but it definitely resembled the real thing. The next thing I made was the delicious brisket. It’s easy and is definitely worth the time put into it. Now that I have a dutch oven, it’s even easier than it ever was. Continue reading

birthday

happy birthday to the kosher foodies!

and happy birthday to duff goldman of ace of cakes!

and happy birthday to anyone else whose birthday is today

share your favorite cake recipe in the comments section today!

Latkes (or Ejjeh Potato)

You didn’t think we’d get through eight days of Hanukkah and not post a holiday recipe for you, did you?

We actually eat ejjeh potato all the time, not only on Hanukkah. It’s a delicious and easy food to make for the beach on a summer Sunday afternoon. They also make great leftovers, so make extra and take some for lunch in a sandwich the next day.

Because latkes are fried, they are a customary Hanukkah food. On these eight days, Jews load up on oily foods to remember the miracle of the oil. These latkes are different than the Ashkenaz version, which you probably see more often. These are more like home fries. They’re soft in the middle and really deliciously crispy on the outside. Continue reading

Cooking Yebra

We taught you how to roll and freeze the yebra, and I’m sure you were eager to know how to actually cook at eat it…well here’s one way to do it!

Yebra is definitely a Syrian favorite. We eat it with sweet sauce, sour sauce, meat filled, and with rice and chick peas inside (a pareve version). Different families prefer it different ways. This is not how our mom makes it, but it’s a really yummy version with apricots, one of my favorites.

These take a long time to cook, so if you’re making it for Friday night dinner, make it on Thursday night and reheat it before dinner Friday.

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Knead Not Sourdough

sourdough

Alton made bread in his dutch oven. I had to make bread in my dutch oven, too! It’s actually a very easy bread to make, perfect for beginner bread makers. Why? There’s no kneading! You just have to wait a really really long time for it to rise. Like 19 hours, and then 15 minutes, and then another 2 to 3 hours. It was worth it in the end. It was really yummy. I love homemade bread.

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