Monthly Archives: October 2010

New Cookbook Giveaway — Quick and Kosher Meals in Minutes

 

Are you a fan of Ready Steady Cook?  Or maybe 30 Minute Meals?  I used to watch these shows all the time but always had issues with the fact that a lot of unkosher ingredients were used and I had to improvise.  Now Jamie Geller does all that work for you, and has written a cookbook on how to get supper (or lunch, or Shabbat) on the table in 20, 40 or 60 minutes.  She’ll even tell you what wine goes with the meal.

I’ll be reviewing this book early next week, after I’ve had a chance to go through the huge amount of possibilities inside.  In the meantime, I’ve got a copy to give away to a very lucky Miriyummy reader.  All you have to do is just comment on this post that you want your name put into the hat (or the Tupperware bowl, which is what I used in the last contest).

Jamie Geller

I’ve been looking through this book, there’s some really cool stuff in here.  This week I’m going to try the Mexican Burgers with Flour Tortillas and the Bowties with Salmon and Peas in Lemon Dill Sauce.  I guess I can start my diet next week… I seem to be saying that all the time now.

So don’t forget to leave a comment; I draw the names out of the Tupperware bowl on Thursday evening, November 4th.  Good luck!

Foodie Fridays #3

 

I spend a lot of time (some may say too much time) reading foodie blogs. They are always good for some entertainment, inspiration and it fills my need for food porn.

Here are some of the posts that have sparked my interest lately…

~*~*~*~*~*~*~*~

Once again, Baroness Tapuzina has gone where no foodie (at least this foodie) has gone before.  She visited and blogged about the Tulip Winery in Kfar Tikva.  I can’t vouch for the wine (it’s not kosher), but the labels on the bottles are very attractive.

Hannah the Cooking Manager has a weekly interview on Mondays where she grills (and bastes) her readers with questions.  This week she’s featuring Kris of  the Cheap Healthy Good blog.  There’s a recipe there for Butternut Squash Risotto.  I seen this made on a lot of cooking shows lately, both from Israel and abroad, old shows and new ones, so I think the food gods are sending me a sign.  I’m going to give this recipe a try.

Thanks to a new arrival,  Katie, the Midwest Mama (in Israel), has had to overhaul her life a bit.  I remember my days of being a new mother, wandering around in a baby coma, wondering if I would ever drink coffee again just for the pleasure or it.  Katie’s been trying to boost her vitamin intake with some Sweet Potato Bread.  Sounds yummy, and the good news is you don’t need to have just spewed forth some progeny to try it at home.

Over at A Glug of Oil my Zaar friend Jan has posted a great looking recipe for Nice and Spicy Beef Curry.  I could so get on board with this one, but the recipe calls for yogurt, which makes the recipe not kosher.  Not a problem, I’ve always been meaning to try out the soy yogurts on sale in the supermarket.  My local supermarket, Supersol Deal, has opened a wonderful health food and organic section, so getting all the seeds, spices and even the soy yogurt is going to make this such an easy recipe for me.  So who wants to come over for Friday night dinner for a taste?

No food recipes, per se, but Aliyah by Accident gives you a great recipe for how to do your supermarket shopping in Israel.  The minute Rami Levi was mentioned I could feel that pain you get in your stomach when you remember unpleasant experiences…

The fabulous female foodies over at Matkonation have posted a recipe for Persimmon Tart Tatin, oh yum!  Seeing this brings back the regret I have in letting my brother take our mother’s cast iron frying pan.  I should have fought him for it, hit him over the head with it and … oh never mind.  I guess I’m going to have to go out and get a new one.  Or have Ju-Boy get me one for my upcoming birthday, hint, hint, hint….

KBD Teens and 20-Somethings: And The Winner Is…

 

Congratulations!

 

Congratulations Daphna!  Please get in touch with me and let me have your address so Artscroll can send you your cookbook.

Another contest starts next week, for yet another cookbook, watch this space!

 

A Miriyummy Cookbook Review: Kosher By Design Teens and 20-Somethings

I’m so excited, this is my first cookbook review!  I feel very Anna and Kristina-ish.  I already own two of Susie Fishbein’s cookbooks, the first one being the very first in her KBD series, Kosher By Design, and I suppose what you could call the prequel to her series, The Kosher Palatte, which is the most sophisticated fundraising cookbook I have ever seen or owned.

Let it be said that I am neither a teen nor a 20-something (nor do I play one on TV).  What I am is the mother to one teen and three 20-somethings, and the step-mother to three 20-somethings, and one almost-teen (he’s 12) who loves to cook.  I have a house full of this book’s demographic.  One top of that, this past Shabbat we had many guests who also fit the demographic, including a teenage bride with a secret confession (you’ll have to read on to find out what it is).

The book was well-thumbed this Shabbat and here are a few of the comments I received:

Famous Seamus makes fudge for Tinky

From my daughter Tinky:  OMG, you just have to make me the Cauliflower Cheese Soup, and the Pizza Soup, and the Spicy Garlic Bread!  When I suggested that perhaps she might want to try cooking these recipes herself she was absolutely incredulous.  So the recipes appealed to her, but not enough to get her into the kitchen.  When Shabbat was over, however, I did manage to get her and her friend Famous Seamus to make the Easy Fudge.  They followed the recipe, found it easy and quick to make, with the most difficult part being waiting for the fudge to set in the fridge.

Chip, Ju-Boy’s son, seemed interested in the book, but in his usual laconic manner just mentioned he thought there were too many recipes with mushrooms in them, and he doesn’t think teens like mushrooms all that much.  Tinky agreed with him, but Didi, my lone teen, completely disagrees.  She’s just discovered mushrooms, noshes on them throughout the day, and thought that the Layered Mushroom Ziti would be a fun project to make back in her national service apartment full of teenage girls.  She also liked the idea of the Mushroom-Crusted Roast Beef, but would leave out the roast beef part.

Chocolate Tart with Pretzel Crust

Chip brought home a friend for Shabbat, Aussie-Boy, who is here studying for a year or two.  He claims to be a baker, and I instantly fell in love with him over a discussion of the pros and cons of self-raising flour and the genius of Heston Blumenthal.  Aussie-Boy turned his nose up at the Chocolate Tart in Pretzel Crust but did think the Chocolate Chocolate Chip Sticks were worth a try.

Son of Yummy Mummy, a 27 year old who does a bit of cooking on his own, leafed through the book and said there were many recipes in there he would like to try.  He didn’t elaborate much, but is known as one of the quieter ones in his family, so I suppose that would have to do.

A few paragraphs ago I hinted a the secret confession of a teenage bride.  Sounds like something out of the National Enquirer, doesn’t it?  It’s not.  Hadarina has been married a whole two months and in that time has developed a passion for feeding her new husband.  She’s got a tiny little kitchen, not much bigger than the cookbook itself, but she grabbed the book, insisted everyone in the family enter the contest in order to win her a copy, and said that with the exception of a few icky recipes (she is still a teenager, after all), she would enjoy the book immensely.  We were actually discussing the book as we walked home from shul on Friday night (her family was eating with us)  and she confessed to me that her husband is a good cook on his own.  And the reason she wants this cookbook?  To be a better cook, she wants the compliments!

Confessions of a Teenage Bride

And finally, my co-worker Merbi, a true blue vegetarian, spent her lunch break perusing the book and said the word yummy quite a few times, especially over the Szechuan Noodles and the Chocolate Fluffernutter Quesadillas.  Merbi is a newly-married 29 year old, still qualifies as a 20-something and makes the most amazingly deliciously aromatic lunches, so she knows what she likes, and she certainly liked a lot of recipes in this book.

Artscroll have been kind enough to offer Miriyummy readers a discount for anyone who wants to buy the book:

Preorder your copy today at ArtScroll.com – enter the coupon code KBDBLOG at checkout to save 10% and receive free shipping in the continental U.S. Join us online to find more reviews and giveaway contests! Kosher by Design Teens & 20-Somethings: cooking for the next generation is aimed at the young and digital-savvy fast-food generation and those who cook for them. Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook, Kosher by Design, published in 2003 by ArtScroll Shaar Press. For more recipes and updates, visit our blog or connect with us on Facebook and Twitter.

I also oohed and aahed over a few recipes, and there are some days that I still feel like a teenager, chalashing for some pizza or munching on junk food while I watch MTV.  One of the recipes that appealed to me most was the Spicy Carrot Sticks, which the good people at Artscroll have allowed me to reprint here:

Spicy Carrot Sticks

  • 6 large carrots, peeled, ends trimmed
  • 1 egg white from a  large egg
  • 3 tablespoons olive oil
  • 1 tablespoon water
  • 1 1⁄2 teaspoons garlic powder
  • 1 1⁄2 teaspoons ground cumin
  • 1 1⁄2 teaspoons sugar
  • 1⁄2 teaspoon paprika
  • 1⁄4 teaspoon ground white pepper
  • 1 teaspoon coarse sea salt or kosher salt

1.  Preheat oven to 450˚F. Cover a jelly roll pan with parchment paper. Set aside.

2.  Cut each carrot in half to make 2 (3–4 inch) pieces.

3.  Cut each carrot half in half lengthwise. With the cut-side-down on your cutting board, cut each half into 3 equal strips to make thin carrot sticks.

4.  Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy.

5.  In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar, paprika, and white pepper.

6.  Place the carrot sticks into the beaten egg; toss to coat the carrots in the egg white.

7.  Stir the carrots into the spice mixture. Arrange in a single layer on the prepared pan. Sprinkle with the salt.

8. Roast, uncovered, for 20 minutes.

9. Transfer to a serving plate or bowl.

Spicy Carrot Sticks -- definitely going into the Miriyummy rotation

As a post script — I made these carrots on Monday night for a small get together in our house with some friends.  I doubled the recipe and didn’t have any white pepper so I used black instead.  I also left off the salt.  I wish I could show you a picture of what my carrots looked like, but my piggy friends ate the whole thing before I could remember to snap a photo.  So, yes, they’re good!

Irresistible Forces

My mother at one of her dinner parties, Goteborg, Sweden

One of the things I love about Judaism, and being Jewish, is the subjectivity of it all.  Yes, there are rules that say do this, don’t do that, but there is also a lot that is open to interpretation.  How you go about your relationship with God, your relationship with your family and your community is left up to you.  Within the circle you have chosen to live in, your religion is your own.

Growing up in my parents’ house I was shown both side of the religious coin.  My father grew up ultra-Orthodox, he had the requisite peyot (side curls), the right intonation when he prayed and he was a rabbi who taught small children to love the Torah.  He lived in a small village in Hungary where everyone knew everyone else.  And then his entire world was ripped apart.  He lost his family, he lost his community, his livelihood, and as the Holocaust did to so many, he lost his religion.  He took off his hat, cut off his peyot, and lost his faith in God.

My mother with my grandfather and father

My mother, on the other hand, grew up in a home that didn’t have the relationship with God that my father had.  My mother grew up in a secular household, where there was a Jewish tradition, but as they say, it was more of a guideline than a rule.  She lived in Vilna, the capital of Lithuania and the center of Litvak culture, a cosmopolitan town.  And then her entire world was ripped apart.  She lost her family, she lost her childhood, and she lost her trust in everyone, especially in God.  The Nazis did such horrible things to my mother, that when she was liberated she was malnourished, ill, and would never be able to have children.

She and my father were both refugees in Sweden.  How they met has become family legend.  My mother was keeping house for my grandfather, a furrier.  My father was living with his 4 surviving brothers and sisters and they  decided to get my Aunt Toby a fur collar for her coat for her birthday.  My father was the one who stopped by my grandfather’s house to place the order.  He saw a picture of my mother on the hall table, and my grandfather couldn’t help but boast of his daughter who took care of him and cooked him the most amazing meals.  My father was told to come back a week later… which he did… at dinner time.  My parents were married a year later.

For 13 years they took the ashes of their lives and rebuilt them into a life together.  They immigrated to the States in the late 50s, and then, one day, I arrived in their lives.  The adoption of a daughter changed them forever, and my father, who had lost his faith, found it again.  But my mother, who didn’t start out on the same page religiously, was not ready to follow.  My father let her be, and she let him be.  I grew up in a home where religion, as well as secularism, was not only tolerated, but respected.  My mother kept a kosher home for my father, and he let her live her life in the way she felt she needed to live.  I have very interesting memories of my mother making the blessing on the Shabbat candles, and then lighting her cigarette off those very candles.  There are those who will be shocked at this, but in our house, that was how we all got along.

What happens when two irresistible forces meet? The forces can’t resist each other, so they combine into one irresistible force.  This irresistible force became our family, and the interpretation of religion in the end always centered around the table.  My mom was the most amazing cook, and no matter how you felt about God, Judaism or life in general, her dinners took you to heaven.

This past Shabbat was the first yahrzeit (anniversary) of my mother’s death.  I’ve written before how I’ve subjectively taken this year of mourning to be meaningful to me.  My father died eight years ago and every year on his yahrzeit I celebrate his life with a Hungarian dinner.  This year, the first yahrzeit for my mother, I cooked a dinner in her honor which I hope would make her proud of me.  We had good friends over for dinner on Friday night, my daughters Tinky and Didi were there, and Ju-Boy gave a wonderful speech about a woman he never met in life, but knew so well through the love of cooking she passed on to me.  He mentioned how the irresistible force of my father’s faith and the irresistible force of my mother’s lack of belief met together to create an irresistible force of respect.  My father taught me to love books, my mother taught me to love cooking (and feeding), but together they taught me to respect your partner, your children, your family and your fellow travelers in life.

Kasha Varnishkes


My mother served this at least every other Shabbat.  The wonderful nutty flavor of kasha (buckwheat) will always bring me back instantly to the warm Friday night table, candles lit, my father making kiddush on annoyingly sweet wine and my mother hovering over the stove, ready to serve up her amazing food.  I suppose you could say she found her religion in the kitchen.

  • 2-3 tablespoons oil (my mother used shmaltz)
  • 2 large onions, diced
  • 1 cup kasha
  • 1 egg, beaten
  • 2 cups chicken soup
  • salt and pepper to taste
  • 8 ounces (250 grams) bow tie pasta, cooked
  1. Heat the oil in a large, heavy pot.  Add the onions and cook over medium heat, stirring often, until brown and caramelized, about 15-20 minutes.  Transfer to a bowl and cover to keep warm.  Do not clean the pot.
  2. Combine the kasha with the beaten egg until completely coated.  Heat the pot over medium heat and add the egg-coated kasha.  Keep stirring to keep the grains separate and cook for about 3-4 minutes until the kasha becomes dry and toasted.
  3. Add the chicken soup and stir.  Add the salt and pepper to taste.  Lower the heat and cook for about 10-15 minutes  until the kasha is tender and all the water has been absorbed.  Stir with a fork to fluff.
  4. Add the onions and mix well.  Add in the cooked bow ties.  Toss well and serve.

~*~*~*~*~

One of my subjective interpretations of Judaism was how I went about my year of mourning.  One of the traditions I took upon myself was not to cut my hair for the whole year.  When my mother died my hair really needed cutting to start with, so you can imagine how long it grew.  Tonight my daughter Tinky cut my hair.  She’s been studying hairdressing at one of the most prestigious schools in Israel, and since I’ve been paying the tuition I suppose you could say this was my most expensive haircut ever…

 

Foodie Fridays #2

I spend a lot of time (some may say too much time) reading foodie blogs. They are always good for some entertainment, inspiration and it fills my need for food porn.

Here are some of the posts that have sparked my interest lately…

Mrs. S. over at Our Shiputzim has the same problems I do on short winter Fridays, I wonder if she also goes headless chicken.  Still, she’s posted a sweet little recipe (pun intended) for Cinnamon Marble Cake.  I also agree the Rich Whip is the work of the devil, but a very necessary evil sometimes.

The following falls under the Oh Em Gee school of recipe:  even though the blog entry is from this past March, I was trawling around a new blog (new to me, that is) called The Wicked Noodle and found a two-ingredient recipe for Nutella Mousse.  I gained a kilo just looking at the picture!  Those of my readers who know from Recipezaar just how I like to eat my Nutella should blush, because the most X-rated thoughts are now going through my head.  Ju-Boy, be afraid, be very afraid.

We have a double agent in our midst!  Mimi, who normally hangs out in her Israeli Kitchen, is doing double-duty over at Green Prophet with her Lemon Scented Vegetarian Couscous.  I can just smell it from here!

I told you she was a double agent!  At Israeli Kitchen Mimi is posting her 10 Life-Saving Recipes, part of the Jamie Oliver TED Prize program.

Want to see some total food porn?  Check out Jan’s Dark Chocolate and Orange Cheesecake with Grand Marnier Liqueur over at A Glug Of Oil.  It uses Brit-centric ingredients like Hob Nob biscuits and some Terry’s Chocolate Orange, but even if you don’t have a local Sainsbury’s this is worth a shot in any country, just substitute local ingredients.

HRH Baroness Tapuzina is back with Part Two of her endless search for the best ice cream parlor in Israel.  The dedication of that woman is admirable!  She does us all a great servie!

How can you not love a blog that asks you to Nosh With Me?  Hilary posts the perfect recipe for those days, when you need something salty and sweet at the same time.  Sweet and Salty Brownies need a sugar thermometer, but you know that nothing is going to stand in the way when it’s that time!

Brownie bottom, semi-sweet chocolate mousse, then a layer of milk chocolate mousse, then a layer of white chocolate mousse, all covered in dripping, yummy chocolate ganache — this is something Carine Goren has come up with to torture me.  It satisfies every single chocolate craving you might have.  The recipe is in Hebrew.

Have you noticed that most of the recipes in the links posted here are desserts?  And most of those chocolate desserts?  I have a one track mind…

Wishing you all a wonderful Shabbat!

 

Beet It

God does great work...

I have been blessed with four of the most gorgeous, stunning daughters on the planet.  This is not news, I’ve mentioned my girls before, but am always happy to marvel at God’s and my handiwork.  Gorgeous they may be, good-hearted most assuredly, and skinny?  My girls are skinny!

There are a few levels of man plans, God laughs here:

Skinny Miriyummy at 16, no cellulite, no sunscreen!

1) I used to be skinny.  My mother used to say that I was hovering around ghetto weight (Warsaw, not Harlem).  I was a picky eater as a child, but totally scarfed down the calories as a teen.  A regular high school lunch would include two slices of pizza, half a felafel, both washed down with a large Tab (remember Tab?), a brownie from Heisler’s bakery and a cone from Baskin Robbin’s to eat on the way back to school.  I never gained an ounce.  My metabolism was freakishly fast until the age of 32, when I turned into an inflated lifeboat overnight.  It’s as if God pulled the string and pffffffft!

 

I Googled British food and came up with this picture. Point made.

2) I love to cook.  Even more than that, I love to feed!  What’s the use of cooking something if you can’t shtup it to your friends, family, neighbors, co-workers and strangers you meet at the bus stop?  I must have been a French fois gras farmer in a previous life.  God had a good giggle when he introduced me to the X.  The man grew up on Jewish/Polish/English cuisine, meaning his mother’s overboiled, under-seasoned chicken, potatoes and wilted green stuff (the vegetables in that house were usually unidentifiable by the time they hit the plate, and actually, they weren’t very green by then as well).  I would serve him a meal lightly seasoned with a few spices, he would take one bite and reach for the water glass, gasping, “Are you trying to kill me?”

 

Nothing to eat in the house, how sad!

3) The X passed his food genes on to my babies.  I love to feed, they love to say “Don’t like!”  Sassy, my oldest, can eat one lettuce leaf, push back her plate and say, “Thanks, I’m full.”  Nomush is the vegetarian who hates vegetables.  Tinky is my best eater, she will actually finish a whole plate of food (a small plate), but that will satisfy her for the rest of the week.  Didi will come into the kitchen after Ju-Boy and I have filled the fridge and the larder with the weekly shopping, look at it all in disdain and say, “There’s nothing to eat in this house!”

 

Photo by Yummy! by Yemi -- my cupcakes were eaten before I could photograph them (I should always have such hardships in life)

I like to play in the kitchen, experimenting with different techniques, interesting foods, freaky recipes.  One of the ways I get my picky progeny to eat a balanced diet is to sneak certain ingredients into their favorite dishes while they’re not looking.  Kidney beans and brown rice can be cleverly disguised in a zhuzzed soup, especially if you bling up the bowl with croutons and grated cheese.  Whizz up a few carrots in the food processor with the steel knife, hide them in the pasta sauce and the kids just might believe it’s bolognese.  My lastest sneaky coup has been to hide (are you ready for this?) beets into chocolate cake.  Strange but true!  I found the recipe on a food blog called Yummy! byYemi (any blog with the word yummy in is has to be good).

Don’t overdo it with the beets.  You want to enrich the cake, but too much pureed beet adds an earthy flavor to the chocolate, and you don’t want your cover blown.

 

Hilalee and Didi jumping for joy -- cupcakes for dessert again!

I first tried this dessert on Rosh Hashana, as beets are one of the simanim.  We don’t do the simanim thingy per se, but I try to incorporate them into the meal itself.  I made the recipe into chocolate/beet cupcakes, and received the Hillalee Seal of Approval.  Hilalee is Didi’s friend, and she’s the antithesis of Mickey from the Life Cereal commercial from the 70s.  Hilalee doesn’t like or eat anything (she could be one of my kids).  But she did like my mini beet chocolate cupcakes.  And if Hilalee likes them, you might love them.

 

 

Pick Me Up Cake

Yemi calls this Pick Me Up Cake, which is a much more attractive name than Chocolate Beet Cake.  We emailed back and forth a bit when I asked for the recipe, and she told me that she made it up herself!  In her own words:

  • 2 cups steamed beets
  • 6 tablespoons cocoa powder
  • 3 tablespoons rice flour (or regular flour)
  • 3/4 cup brown sugar
  • 1 1/2  teaspoons baking powder
  • 4 tablespoons butter, softened
  • 2 tablespoons vanilla extract
  • 3 eggs
  • 1/4 teaspoon salt
  1. Preheat oven to 325 degrees.  Coat a 9 or 10 inch cake pan with vegetable cooking spray.  Set aside.
  2. In a blender puree the beets, and vanilla extract until smooth.  Set aside.
  3. In a small bowl combine the cocoa powder, rice flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl beat the butter and sugar for one minute with an electric mixer. Beat in the eggs for about 5 minutes. Beat in the beets, until the mixture is nice and smooth.
  5. Stir in the contents of the small bowl containing the cocoa powder into the batter carefully until it is completely mixed in.
  6. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.  Allow to cool completely on a wire rack.
  7. Sprinkle with powdered sugar and enjoy!

Thanks Yemi!

 

Free Kosher By Design Recipe Index

Kosher By Design is in the middle of a vast promotion campaign for Susie Fishbein’s latest in the series, Teens and 20-Somethings.  Blog reviews have already started, watch for mine on October 28th.

In the meantime, Artscroll Press, the publishers of the KBD, are offering my readers a chance to download the index to all KBD recipes for free.  This is an 18 page PDF of more than 900 recipes featured in all the the KBD cookbooks to date.  So the next time you are frantically searching for the recipe for that amazing Ebony and Ivory dessert, or can’t remember which one of the books contains the recipe for the Wasabi Pea Crusted Salmon (oh yum!), panic no more, just check your handy-dandy index and life is once again copacetic.

KosherBy Design Recipe Index — just click the link to download your free copy.

And if you still haven’t entered the contest to win a free copy of KBD’s Teens and 20-Somethings, just head on over to this post, follow directions, and that cookbook may just become yours!

By the way, I can vouch for that Ebony and Ivory dessert!  The first time I had it was at Serene Shar’s house one Shavuot lunch.  With that first taste my eyes rolled up into my head, my body shivered in delight and my soul thanked my stomach for sharing the experience.  Wanna know where to find the recipe?  Well, you just have to check the index….

Kosher By Design – Teens and 20-Somethings — Win A Free Copy!

Win a free copy of Susie Fishbein’s latest in the Kosher By Design series:  Teens and 20-Somethings!

The book is being released on October 27th and I’ll be posting a review on October 28th.  So how do you win a copy?  All you have to do is subscribe to the Miriyummy blog (click on the Sign Me Up button on the right hand side of this page) and then post a comment that you are now subscribed.  Those of you wonderful people who are already subscribed, just comment that you are already one of my amazing subscribers.  All comments will enter into a random draw (probably out of a hat, yes, a real hat) and the winner will be chosen after my review hits on the 28th.  Simple enough!

You can also subscribe to the Miriyummy Fan Page on Facebook and let me know in a comment, that makes you eligible as well.

The contest is open to EVERYONE!  That means that you don’t have to live in the continental United States to be eligible, you can be living down the block from me in Ra’anana, on a gorgeous Jerusalem hilltop, under an umbrella in London, in laid-back Melbourne or even in the hustle and bustle of Hong Kong.

Kosher By Design Teens and 20-Somethings joins the existing KBD family:

 

 

 

 

 

 

 

 

 

 

 

 

If you are one of my readers who is addicted to the series (don’t try to deny it, I know who you are), or are a KBD newbie just wanting to try out the latest book, this is the contest for you.

So remember, my review of KBD Teens and 20-Somethings hits on October 28th.  Subscribers get automatic notification, and then the winner will be announced.

Good luck!

!בהצלחה

 

Foodie Fridays — #1

I spend a lot of time (some may say too much time) reading foodie blogs.  They are always good for some entertainment, inspiration and it fills my need for food porn.

Here are some of the posts that have sparked my interest lately…

I have this perverted habit of collecting British husbands, and through them have learned that Toad in the Hole is this nasty dish of frankfurters baked in a Yorkshire pudding base.  Urgh. Over at Matkonation they’ve taken one of my favorite breakfasts and given it a new twist, so now the odious Toad in the Hole becomes a yummy Bird in the Nest, made with brioche, mmmmmmm!

Mrs. S, over at Our Shiputzim, has a recipe for a Savory Sweet Potato Kugel that I’ve been meaning to try, but Ju-Boy has an aversion to kugels.  Any suggestions on how to convert my kugel-hater into a lover will be well appreciated.  Maybe if I douse it in whisky?

Baroness Tapuzina took a tour of some Israeli ice cream parlors and reported back her findings — it’s a tough job but someone’s gotta do it.

Jan over at A Glug of Oil made Jamie Oliver’s Quick Portuguese Tarts — I’m not a fan of the Naked Chef, but Jan made these look so good I might give him another chance.

Cooking Manager Hannah has Ten Creative Ideas for Cooking Pasta Frugally.  Ju-Boy and I have differing ideas on how to cook the stuff, he hardly uses any water and I like to use at least 4 liters per 500 grams of dry pasta.  How do you cook your pasta?

Okay, in reference to the above paragraph, turns out that Ju-Boy is right and I am wrong — check out The Food Lab”s Top 6 Food Myths over at Serious Eats.  Do me a favor?  Don’t tell him, he’ll never let me live it down.

My favorite patissier, Carine Goren, posted her Chocolate Cookies with Crembo Surprise.  The site (and recipe) is in Hebrew, but it’s worth learning the language just for these, they look so yummy!

Over at Israeli Kitchen Mimi posted a recipe for Sweet Potato and Celery Soup.  Now I’m just waiting for the weather to get a tiny bit colder and this is going to be on our supper table.

And still on the subject of soup, over at The English Kitchen my Zaar friend Marie posted a recipe for Tomato, Leek and Dill Soup that looks (and I’m sure tastes) nothing like that runny red stuff in a can.

It seems to be soup time in the blogosphere, Jules over at Pancakes and French Fries posts a Simple Butternut Squash Soup (that’s dalorit for those of us in the Holy Land) that just might cure the common cold.

Debbie, who’s always asking Where’s My Rolling Pin? has found a wonderful use for marshmallows in her enlightening post You Can’t Cry With A Mouth Full Of Marshmallow.

Wishing you all a Shabbat shalom!

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