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
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.
Posted by Hana Itzhaki at 12:39 AM
Friday, April 18, 2014
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.
Posted by Hana Itzhaki at 2:32 PM
Tuesday, April 8, 2014
It’s been almost ten years since I first hosted Seder. By now I’ve got the planning and preparation down to a science. One of the benefits of authoring a food blog is having a published list of what I’ve served from year to year to refer back to when it comes time to plan for the holidays. My Passover menu from two years ago is posted here.
The menu doesn’t change too much. That’s the thing about tradition. You can always count on it.
Posted by Hana Itzhaki at 10:36 PM
Tuesday, March 11, 2014
|The 6th Borough Cocktail|
Deep in the heart of Los Angeles, just south of Beverly Hills, at the intersection of Pico and Robertson Boulevards, more than a dozen kosher certified restaurants vie for dinners with menus ranging from Israeli falafel, shawarma, and hummus to sushi, sashimi and sake. There’s Mexican, Italian, French, Chinese, and a few blocks over, Thai. As of late December, Ditmas Kitchen and Cocktail is the newest restaurant to open its doors in the neighborhood offering Contemporary American Jewish cuisine.
Posted by Hana Itzhaki at 11:43 PM