Wednesday, March 2, 2016

Basic Preserved Lemons

Even though it’s felt like spring here in L.A. for the past few weeks, now that March has arrived we can formally kiss winter goodbye. We don’t have melting piles of snow or slushy streets to mark the end of winter. In Southern California the changing of the seasons is most recognizable by the revolving myriad of fresh produce available at the farmers’ market. The start of spring marks the end of citrus season.

Although many trees are still heavy with fruit, my neighbor has orange, grapefruit, kumquat, Clementine and blood orange trees, soon enough the special varieties found at the market will be gone. Which is why now is the best time to preserve the perfect organic citrus that is still available. 

Tuesday, November 4, 2014

Eating Plenty More

What else could one want? After the high holidays, after Rosh Hashana, Yom Kippur, a week of Sukkot, Shmini Etzeret and Simchat Torah. 
And that's what Yottam Ottolenghi has delivered. Plenty More, his most recent book and follow up to the 2010 book, Plenty.  For the past two weeks, in an effort to cleanse post High Holidays I've been preparing, photographing, and eating my way through Plenty More.

Tuesday, September 30, 2014

Rosh Hashana Menu 5775

In addition to the blog, I keep a record of what I’ve prepared for the holidays from year to year in a written journal. A few weeks before a holiday, I’ll flip through it to refresh my memory of what was on the menu the year before and the year before last. Some dishes traditionally stay the same while others are made over to reflect our family’s changing tastes and I would like to think, growth and willingness to try new things. A few years ago I made Apple and Honey Roast Chicken. This year I’m incorporating other simanim (symbolic foods) that we eat on Rosh Hashana into the menu. 

Wednesday, August 20, 2014

Fruigees Back to School Give-Away!

One week from today summer break ends and my kids go back to school. That means back to the morning rush routine of waking, dressing, brushing, feeding and running out the door to make it there on time. And the part I like the least, packing lunches. This year I’m coming prepared with Fruigees.

Sunday, May 25, 2014

Sprouted Multi-Grain Croutons

When Passover ended last month I decided to replace all the products that contained white flour, that I had so tireless worked to eliminate before the holiday, with whole grain, fiber filled alternatives. Instead of unbleached white flour, I bought white whole wheat. It seemed like a step in the right direction. Next I filled up the pantry with whole-wheat crackers, pita and multi-grain cereal.

Wednesday, April 30, 2014

"The New Ralph's"

Why is this Ralph’s different from all other Ralphs? Because it has a 1,500 square food kosher department within the store. It’s more than just a few isles stocked with Manischewitz and Kedem products. The recently reopened Sherman Oaks Ralph’s has all the conveniences of a supermarket with RCC kosher certification.

Friday, April 18, 2014

I Can’t Believe It’s Kosher for Passover and Parve Cream Cake

I don’t consider myself to be much of a baker. Honestly I don’t have the patience. Especially when it comes to desserts on Passover with only a day or two in between Yom Tov and Shabbat and then two more days of Yom Tov and then Shabbat. That’s why I appreciate the semi-homemade convenience of Osem’s Kosher for Passover Pound Cake. In just a few minutes I can whip up a dessert that will server a crowd.
I Can’t Believe It’s Kosher for Passover and Parve Cream Cake
2 packages Osem kosher for Passover Pound Cakes
1 package Osem  chocolate instant pudding
1 cup parve whipped topping
1 cup almond milk
1 oz. parve dark chocolate

1)   Cut 1 pound cake lengthwise with a serrated knife. Place cakes side by side in the bottom of a 9x13 pan.
2)   Place whipped topping in a large mixing bowl and beat with a hand mixer 1 minute until whip cream creates soft peaks.
3)   Add instant pudding and almond milk to whipped cream.  Beat 1-2 additional minutes until thick.
4)   Spread half of the whipped cream frosting over the bottom cake layer.
5)   Cut the second pound cake lengthwise and place halves on top of cream layer.
6)   Spread remaining cream over cake. Top with grated chocolate.