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@everythiniskosher-blog
Article on The Joy of Kosher
I am so honored to have an article about my cookbook to be featured on The Joy of Kosher website. The team there and of course Jamie Geller are amazing and incredibly sweet people.
http://www.joyofkosher.com/2015/12/a-taste-of-torah-parashat-vayeishev-recipe-plus-cookbook-giveaway/
It’s crazy that I am having a cookbook being published this month!
https://www.indiegogo.com/projects/a-taste-of-torah-cookbook/x/5048435#/
My Own Cookbook On Crowdfunding
That’s right!
I’m excited to announce that I am publishing my first cookbook with Gefen Publishing House!
A Taste of Torah is a unique cookbook that provides your family with a weekly portion of great food, Divrei Torah, and Jewish stories for their families to enjoy.
Picture a Shabbat table covered with delicious foods that your children can proudly say they helped prepare. Shabbat comes alive when the week’s parashah – and your children’s own handiwork – is beautifully laid out on the Shabbat table. Each recipe is followed by a Dvar Torah for your older children and a bedtime story for your younger "sous chefs" based on the same Jewish principles featured in their older sibling’s Dvar Torah.
You can easily attain this beautiful Shabbat atmosphere with A Taste of Torah as your user friendly Shabbat "Cheat Sheet."
Click here to order a copy
Click here to see the crowdfunding campaign for my book and learn more about A Taste of Torah
Big News Coming Soon!
Stay Tuned Boys and Girls
In Just One Day There’s Going to Be a Big Anouncement!
Latest Recipe for Joy of Kosher
Hello everyone,
I just had two recipes published on Joy of Kosher .com - Check ‘em out!
http://www.joyofkosher.com/recipes/revamped-israeli-salad-with-challah-croutons/
http://www.joyofkosher.com/recipes/spinach-shakshuka/
Shabbat Shalom, a wish for a shabbat of peace from Jerusalem
Shalom From Jerusalem
This is a food blog and will always remain a food blog but I can't ignore what is going on in Israel. On my way to family for shabat, I went to buy a few things from the Machneh Yehuda Market in Jerusalem. There, for a second you could forget about the recent wave of terror in the Capitol and throughout Israel. Jews, Arabs, and tourists were all living together around something they could all agree on; a love for food. Everyone, myself included was holding something they were munching in one hand while smiling as the all around them people were screaming names of products and prices. Here in Israel, life goes on despite the hardships. Here in Israel we all find something sweet to help us swallow a suddenly sour reality. And here in Israel, I hope there will be a Shabbat Shalom, a sabbath of peace for all. Aviv
Pumpkin Kube Soup
It’s been a very, very, very, V-E-R-Y long time and I apologize. You probably don’t know this but I spent the last year in Hong Kong as a Bnei Akiva shlicha (emissary). I worked in the community teaching Jewish studies and Hebrew, helping run and create activities for the community, and of course running the Bnei Akiva Snif (branch). It was an amazing year filled with adventure, life changing experiences, and a lot of satisfaction. The community was filled with wonderful people and the most adorable children. It was almost a perfect year but there was one thing missing; cooking.
My co-shlicha and I were given an amazing apartment; the only problem was that the kitchen was, to be polite, bare. Back at home, the kitchen is known as my toy room, but in Hong Kong it was my greatest disappointment. Asian cuisine is traditionally made on a stovetop so when we arrived there was nothing but a small stovetop that we discovered was the happy home of roaches. Upon our request for a large toaster oven, since we really wanted an oven like object, we were given one so narrow you couldn’t toast two pieces of bread side by side. Somehow, despite the odds we managed to cook in the kitchen and host kids for Shabbat dinners by us.
It was kind of, like a never-ending episode of MasterChef, every time I cooked it was a challenge.
That kitchen and the never-ending rollercoaster of being on shlichut led to a year without recipes.
But now I am back!
Back in Israel and back to blogging!
Thank G-d!
I missed my home, my family, and; of course, my kitchen.
So I want to dedicate my first recipe back to one of my favorite holidays in Israel, Sukkot. I grew up in New Jersey and every Sukkot there would be endless rain and wind that would destroy everyone’s Sukka. One year the winds were so bad that there was literally a sukkah rolling down the street.
Ever since moving to Israel, Sukkot has been a real pleasure. It’s still pretty hot in Israel, but this is the time of year when there starts to be a breeze. The streets of Israel are filled with endless sukkahs and little kids holding their dads’ lulavs and etrogs like a prize.
There is a tradition to eat stuffed foods on Sukkot to symbolize the overflowing harvest season that we hope will begin with Sukkot. As someone who is completely Ashkenazi, I’m usually served stuffed cabbage. I am not complaining. My mom’s stuffed cabbage is so good that I could write a Russian novel on how much I love it. However, in order to celebrate being back in Israel, I wanted to make something that you could only find in Israel, kube.
I grew up in Deal, New Jersey home of one of the largest communities of Syrian Jews. As a kid I ate my fair share of kibe. Kibe is meat stuffed in a bulgur shell and then finally fried. Basically perfection.
Kube on the other hand is meat stuffed in a bulgur shell and then cooked in a soup. Basically perfect.
These two don’t compete; they live in perfect harmony in by belly.
This recipe is for Kube soup that is incredibly delicious. But one more thing, chances are you want off this crazy ride of chag, Shabbat, chag, Shabbat, and then doing it all over again. There is no changing Judaism or Tishrei but there are ways to make it easier on you. This recipe makes things easier because, while it is a bit labor intensive, you have your entire meal in one pot. Make this recipe for one of the countless evening meals and make your life easier and more delicious.
Chag Samech,
Aviv
Pumpkin Kube Soup
(Meat)
Serving: 1 Hungry Family
Ingredients:
Pumpkin Soup
¼ cup of olive oil
1 ½ tsp turmeric
1 tsp cumin
1 tsp cardamom
½ tsp all spice
½ tsp cilantro
1 Tbsp brown sugar
4 garlic heads (pressed)
1. lb of pumpkin (peeled and cut slightly larger than bite size)
6 plum tomatoes (diced)
6 cups of chicken soup
1 cinnamon stick
5 pieces of cloves
2 bay leaves
2 tsp salt
1 tsp freshly ground black pepper
Bulgur Dough
3 cups of bulgur flour
¾ tsp of salt
½ tsp of freshly ground black pepper
¼ cup of canola oil
1 1/3 cup of water
Meat Filling
½ lb of ground lamb meat
1/4 cup of diced parsley
¼ cup of diced coriander
1 small red onion diced
½ tsp allspice
½ tsp cinnamon
1 tsp cardamom
1 tsp salt
½ tsp freshly ground black pepper
Directions:
1. Start off by making your soup and heating your oil in a large pot over a medium heat. Add your spices and sugar, and after two minutes add the garlic. Once your garlic softens, add the pumpkin to the pot and mix until the spices coat the pumpkin pieces. Add the tomatoes to the pot and bring the contents of the pot to a boil. Lower the heat under the pot to medium low and let simmer for 25 minutes.
2. While your soup cooks, make your meat filling by combining all of the ingredients together in a large bowl. Then, in a separate bowl, combine the bulgur wheat and salt. Then slowly add the oil into the bowl, creating a paste like consistency. Then gradually add the water to the bowl until you start to feel the dough coming together.
3. Start making your kube by placing your bowl of dough and bowl of filling next to a large baking sheet to store the kube on while you make them. Start making the kube by dividing the filling into balls about the size of a ping-pong ball. You can place them on the baking sheet while you make them.
4. Then flatten a small piece of dough over the palm of your hand so that it’s about 1/8 of an inch thick and 8 inches in diameter. Place a ball of meat filling in the center of your dough and the center of your hand. Close your hand and in that way close the kube. Pinch all the sides together on top. You should have a lot of dough standing up on top of your kube. Twist the dough in order to make sure that it is sealed and then cut off the leftover dough and pinch it closed again. Then place the kube on the baking sheet.
5. Continue making the kube but don’t forget about your soup. Make sure to stir between the kubes.
6. Continue cooking the soup for about 25 minutes or when the tomatoes thickens and almost looks like tomato sauce. Add the chicken soup and the rest of the spices into the pot. Bring the contents of the pot to a soft boil. Let the soup cook for another 7 minutes to let the flavors combine.
7. Then add the kube to the soup and cook for an additional 25-30 minutes before serving.
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Pomegranate Meringue Pie
Pomegranate Meringue Pie
(parve)
Serves about 10
A new year should be sweet, and so we are reminded throughout Rosh Hashanah. When the New Year comes around, we start reflecting about the last year and thinking what we want for the new one and what will make it so sweet. When thinking of the New Year, things like health, religious resolutions, and answering our mother's constant nagging to add another grandchild come to mind. In Judaism there is one fruit that symbolizes all of these things: the pomegranate.
Every year we eat some of the pomegranate’s delicious seeds while saying the traditional prayer “may this not stain my clothes - Amen." This year you'll be able to impress your family with a delicious and elegant pomegranate dessert instead of just seeds to munch on.
This pie is made of three parts, the chocolate crust, the pomegranate curd and fluffy meringue topping. In terms of work and complexity, I would say this recipe is about a medium. It consists of a few steps but none of them are over-the- top confusing. What also make this recipe a lot easier is that you can make the crust or curd ahead of time and freeze them until you are ready to put together the whole pie. Once you make this recipe and pull out the final pie out of the oven, you will know all of your work was worth it. The black bottom, bright red filling and white meringue make every slice look like a piece of art while their flavor makes sure that by the end of the meal there won't be a crumb to put on display.
Chocolate Crust
1 1/2 cups all purpose flour
1/3 cup confectioner's sugar
1/4 tsp salt
1/4 cup cocoa powder
3/4 cup margarine (cold and cut into cubes)
2 1/2 Tbsp non dairy creamer
Pomegranate Curd
1 1/2 cups of pomegranate juice
1 cup of sugar
1/2 cup light brown sugar
3/4 cup of unsalted margarine (cut into cubes)
1/4 tsp salt
6 large egg yolks
6 large eggs
Meringue
4 large egg whites
1 tsp lemon juice
A pinch of salt
1 tsp vanilla extract
Chocolate Crust
Start by making your crust. Placing your flour, sugar, salt, and cocoa powder in your food processor and combine. Gradually, add your margarine and mix until it becomes a more solidified mixture. Now add your non-dairy creamer, tablespoon at a time until your dough becomes one solid ball of dough.
Place your dough on a lightly floured surface. Roll your dough flat to be approximately 1/4 of an inch thick. Spread your dough carefully around the edges of a 9x13 spring form pan. Gently prick the base of the dough with a fork and refrigerate the dough for at least four hours or freeze for later use.
When the dough is ready and still cold, preheat your over to 350 degrees. Pace your cold dough in the oven and bake until golden brown, about 20 minutes.
Pomegranates Curd
Now make your curd by placing a medium large pan over a medium heat. Melt your sugars and margarine in the pan and place a mesh strainer over a medium glass container for later use.
In a medium bowl, mix your egg yolks and eggs together for later use. Once the margarine has melted, carefully add about 1/3-1/2 cup of the mixture into the bowl, while mixing in order to prevent having "scrambled eggs." Pour the eggs mixture into the pan and cook until it begins to solidify. Be sure to mix constantly using a rubber spatula to prevent any clumps in your curd. It will be ready when it begins to have the consistency of custard and the sides begin to bubble. Immediately pour your curd into the mesh strainer and container. The mesh strainer will help you remove any chunks you don't want in your pie. You can now freeze your curd for later use or continue by preheating your oven to 350 degrees.
Pour the contents of your glass container into your baked pie crust. Take a knife and evenly spread your curd throughout your crust. Make sure to leave the top of it smooth. Bake your pie for 10 minutes.
Meringue
While your curd bakes, make your meringue. Place your egg whites in a large bowl. Beat them with an electric mixer until they begin to become frothy. Then add the lemon juice, salt, and vanilla extract while continuing to beat it on a high speed. Once combined, gradually mix in your sugar, until your meringue turns solid white color and peaks are created when you pull your mixers blades out of the meringue.
Preheat your oven to 400 degrees and spread your meringue on top of your tart using whatever patter or design you would like. Bake your pie until the tops of the meringue turn golden brown.
Let your pie reach room temperature and refrigerate for at least 1 1/2 hours before serving.
Shavuot Recipes Call
Hello everyone,
It's been a while, too long really but things have been a bit crazy here.
I apologize for the delay and hope to be back in the swing of things really soon.
For now here are the different recipes I published for Shavuot!
http://www.jewcy.com/jewish-food/not-your-bubbes-recipe-dulce-de-leche-cheesecake-for-shavuot
http://www.aish.com/h/sh/r/Chocolate-Cheesecake--Challah.html
Latest Not Your Bubbe Recipe: Charoset pie
http://www.jewcy.com/jewish-food/not-your-bubbes-passover-dessert-charoset-pie
Elbow Pasta a’ la Vodka
Elbow Pasta a’ la Vodka
(Dairy)
I don’t know if it’s just me, but a single bite can feel like ripping off the lid from my memory box. I don’t remember how old I was or how many times it happened, but sometimes, when we were in a mid-week dinner jam, we’d go to this hole in the wall café. I can’t remember the name, and I couldn’t tell you how to get there, but I do remember my dad ordering time and again penne a’ la vodka. For some reason, that imagine popped in my head and I couldn’t get it out. In the back of my mouth I could taste the tomato’s acidity and the heat of the vodka on my tongue, and I knew I had to cook this recipe as soon as possible.
I’ve made this dish before, but it’s been a while. Some recipes are sort of like riding a bike, you do it once and you can do it always. Until I made penne a’ la vodka, I assumed it was something out of this world; not only taste wise but work wise too. This dish is surprisingly simple and incredibly rewarding. Prepare it for guests and they’ll be sure you spent the day slaving away.
Consider it our little secret.
So, I’m sure you noticed by now that the dish is penne a’ la vodka and it says above elbow pasta a’ la vodka. The problem with inspiration hitting the cook is that it doesn’t always hit the pantry. I searched and searched and the only pasta I found was these oversized elbows. The sauce is a pretty definitive interpretation of this classic dish and the pasta, well we don’t have to talk about that.
Elbow Pasta a’ la Vodka
(Dairy)
Serves: about 6 as a main course or about 10 as a side
Ingredients:
1 lb elbow pasta
2 Tbsp olive oil
2 cups of onion (diced)
1 tsp paprika
1 tsp hot paprika
1\2 tsp salt
1\2 tsp black pepper
4 garlic cloves (minced)
1 cup of vodka
1 (28 oz) can of crushed tomatoes
1 cup of heavy cream
1 Tbsp dry basil
1 tsp dry oregano
Directions:
1. Heat your oil in a large pot over a medium heat.
2. Add the onion, paprikas, salt, and pepper, cooking until the onion browns. This should take about 12 minutes.
3. Add your garlic cloves and cook for another 4 minutes.
4. Stir in the vodka and then the tomatoes.
5. Bring the pot’s contents to a boil, then cover it and lower the heat to medium low. Allow it to cook for 10 minutes before continuing allowing it to thicken. Uncover the sauce, allowing it to cook for about 5 more minutes while you continue.
6. Cook your pasta according to the package’s directions.
7. After the 5 minutes are over, mix your dried spices into the sauces.
8. Once the pasta is ready, add it to the pot and stir it generously before serving. If not serving immediately, heat the pasta and sauce separately.
Harry Potter wedding
REBLOGGING BECAUSE
BECUASE
JUST
SHUT UP I’M REBLOGGING IT
LOOK AT THE KEYS
AND THE TABLES
OH MY GOOOOOOOOOOOOD
ANGELA I THINK WE NEED TO RE-THINK OUR WEDDING THEME???
Reblogging because Harry Potter #1
…well, shit.
Possible the most beautiful wedding ever
Guiltless Mac 'N Cheese
Healthy Mac ‘N Cheese
(Dairy)
No, you don’t need to check your glasses prescription; this is a recipe for healthy Mac’ N Cheese.
What's more, it actually tastes good.
I'm sorry if this recipe goes against your religion, but I had to do it.
I love Mac ‘N Cheese; it's up there between my family and puppies. It's way up there with chocolate, ice cream, and snow days.
I'm like most people, when I say that growing up, on days that seemed longer than 24 hours, when supper came around my mother was too tired to prepare a four course affair. When you are at the age when missing a few teeth is cute and not sad, your mom is like a seasoned chef when she offers to make you Mac ‘N Cheese for dinner.
Now let's be honest, we’re just friends here, who has the patience to make a roux on a Wednesday night?
Not me, and not my mother, so I got to bounce around the room while she pulled out the cheese powder from the box. A bit of margarine and an exquisite cheese sauce was made.
For fun, I now try to spell a few of the ingredients on the side of that box. It's a great diet starter, because by the end I kind of lose my appetite.
Now that I am a bit older, and I don’t want to sprinkle death over my pasta, I long for Mac ‘N Cheese. This recipe is my compromise between health and memories, but not taste.
The secret to its success is the Greek yogurt I used in the sauce to make it super creamy. The vegetables give the dish some extra texture and the panko bread crumb topping gives it a punch of flavor.
This recipe is for a crowd, but you can easily make half if you want to feed four happy costumers. It's freezer friendly so you can even save some for the next time you can't be bothered to make a roux, or anything for dinner.
Healthy Mac ‘N Cheese
(Dairy)
Serves: about 8 as a main course/ about 12 as a side
Ingredients:
16 oz. whole wheat pasta
1 cup of fresh spinach (chopped and packed)
1 large red pepper (cut like match sticks)
2 Tbsp olive oil
1 small sweet potato (peeled and diced)
2 1/2 cups of shredded cheddar cheese
1 cup of plain Greek yogurt
5 garlic cloves (minced)
1/4 cup of parmesan cheese
1/3 cup of panko bread crumbs
1 tsp dry cilantro
Directions:
1. Preheat your oven to 400 degrees.
2. Cook you pasta in boiling water until it is al dente or a bit harder then you normally like to eat it.
3. While your pasta cooks, cut your vegetables.
4. Place your spinach leaves and sliced red pepper on the bottom of a strainer.
5. Then place your strainer inside a larger, heat safe bowl.
6. When you pasta is ready pour it through the strainer while it remains in the bowl.
Save the pasta water for later use.
7. Place your pot back on your burner and raise the heat to medium high.
8. Add your oil to the pot.
9. Once your oil is hot, add the pieces of sweet potato.
10. Sauté your sweet potato until it begins to soften.
11. Now add 1/3 cup of pasta water to the pot along
with your cheddar cheese.
12. Stir, allowing your cheese to melt.
13.Once your cheese has melted, stir in the Greek
yogurt.
14. Your sauce should start to come together as one smooth and cheesy sauce.
If you feel your sauce is too thick, stir in some more of the pasta's cooking liquid.
15. Pour your pasta, spinach, and peppers into a large baking dish.
16. Toss your pasta and vegetables with your cheese sauce. Make sure to mix the pasta thoroughly so that there is an even amount of sauce and vegetables throughout your baking dish.
17. In a small bowl combine your garlic, parmesan cheese, panko bread crumbs, and cilantro.
18. Generously sprinkle your mixture on top of your Macaroni ‘N Cheese.
19. Bake your Macaroni ‘N Cheese on the top shelf of your oven for about 12 minutes or until it's top turns golden brown.
20. Serve immediately.
Healthy Macaroni and cheese
My secret to staying warm...
It is absurdly, inhumanly, unimaginably cold in Israel.
When I made Aliyah I thought that the weather wouldn't move with me.
Almost eight and a half years later, it seems it has .
Cold weather demands warm, hearty soups and my latest recipe for Jewcy is just that!
http://www.jewcy.com/jewish-food/not-your-bubbe%E2%80%99s-mushroom-barley-soup
Thanksgivikah - the Holiday that keeps on giving
I know I've been really bad about posting lately, but things have been super crazy at work.
I hope that two recipes for Thanksgivikah will help make up for it!
Here's a fancy alternative for the classic potato latke that I did for Jewcy Magazine!
http://www.jewcy.com/jewish-food/not-your-bubbe%E2%80%99s-potato-latke-galette
And Here are the two Latke recipes I did for Aish.,com
http://www.aish.com/h/c/r/Gourmet-Latkes.html
I was super exciting for Aish especially because I got to come up with an everyday latke recipe and one special for Thanksgivikah!
