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.

Tuesday, April 8, 2014

Passover Menu & Recipes

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.

Tuesday, March 11, 2014

Ditmas Kitchen & Cocktail

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.

Monday, March 10, 2014


If you are ever given the opportunity to taste a cherimoya, take it. Thought to be native to Central America, the fruit is rich in anti-cancer fighting properties.

Tuesday, March 4, 2014

The Kosher Palate

I’d like to take the opportunity to step out of the confines of my L.A. kosher kitchen and introduce you to another L.A. kosher kitchen. On wheels. Friends, meet The Kosher Palate.

Wednesday, February 26, 2014


For the past two weeks I’ve been cooking my way through, Balaboosta, Bold Mediterranean Recipes to Feed the People You Love, by Chef Einat Admony. As the title suggests the recipes and accompanying memoirs emphasize the relationship between chef and guests.

Monday, February 10, 2014

Red Lentil Soup

Of the dozens of lentil soup recipes I’ve read, I always go back to this one, given to me by my mother in law.  The kids love it and they are the toughest and most honest critics I’ve ever crossed. Lentils contain protein, which make it a great hearty vegetarian dish.