CHANUKAH!

Thanksgiving is barely over!

I can't believe that Chanukah starts this Saturday night! 
So fast!  I'm not quite ready for it.
I have two interesting latke recipes that I have been working on.  They are a bit unusual and I hope you enjoy them and they work for you.

Potato-Parsnip Latkes

1 pound parsnips, peeled and coarsely grated

2 pounds Yukon gold potatoes, peeled and coarsely grated

1 teaspoons salt

3 extra large eggs

1/4 cup matzo meal

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon (optional)

1 teaspoon ground black pepper, or to taste

Grape seed or vegetable oil for frying.

Squeeze all liquid out of the grated parsnips and potatoes.  

Place the parsnips and potatoes in a large bowl and mix together.  Add the eggs, matzo meal, cumin, coriander, cinnamon, and pepper.  Mix until well blended.

Place 1/4 inch of oil into a large saute pan and heat over medium heat.  Drop potato-parsnip mixture into hot pan by tablespoonfuls.  Fry about 5 minutes per side, until cooked and golden brown.

Drain on paper towels and keep warm in a preheated 200 degree oven until ready to serve.

Great with applesauce.

Potato-Zucchini Latkes

Makes 8 servings

4 cups shredded zucchini, about 3 medium

1/2 teaspoon salt

3 large potatoes, grated

3 eggs, beaten

1 Spanish onion, grated

1/4 cup panko bread crumbs

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon ground cumin

Grape seed or vegetable oil for frying

Place the zucchini in a colander.  Sprinkle with 1/2 teaspoon of salt and allow to stand for 20 minutes.  Press out all the liquid that accumulates.

Press all liquid from the potatoes.  Combine with the zucchini in a large bowl.  Add the eggs, onion, panko, salt, pepper, and cumin.  Mix together until well blended.

Heat 1/4 inch of oil in a large skillet over medium heat.  Drop the potato-zucchini mixture into the hot oil by tablespoonfuls.  Fry for 3 to 4 minutes on each side, or until golden brown.

Drain on paper towels and keep warm in a preheated 200 degree oven until all the latkes are done.  Serve with applesauce or sour cream.  Makes about 32 latkes.

B'tayavon!

Chanukah Sameach!

A Different Brisket

I know, it's almost Thanksgiving and here I am writing about brisket.  Well on Thanksgiving, I make three proteins.  The turkey, brisket, and grilled salmon.  I try to keep everyone happy!
So, I am sharing this absolutely wonderful, very different, brisket recipe with you.  Should you be tired of turkey, give it a try.  It is also fantastic for Chanukah--goes great with latkes!
Have a wonderful Thanksgiving.
B'tayavon!

A Different Brisket

Serves at least 8

1 teaspoon Italian seasonings

1/4 teaspoon ground cinnamon

1/2 teaspoon garlic powder

1/2 teaspoon toasted onion powder

1 1/2 teaspoons freshly ground black pepper

1 teaspoon kosher salt

1 4 1/2 to 5 1/2 lb. beef brisket

2 teaspoons olive oil

2 stalks celery, coarsely chopped

3 medium onions, chopped

2 shallots, chopped

2 cloves garlic, minced

1 bottle chili sauce (Heinz)

1 cup ketchup

2 tablespoon strong brewed coffee

1 tablespoon grainy mustard

1 teaspoon Worcestershire sauce

1 cup dry red wine

1/2 cup golden raisins (optional)

Preheat oven to 350 degrees

In a small bowl, mix the Italian seasonings, ground cinnamon, garlic powder, onion powder, pepper, and salt.  Rub on all sides of the brisket.

Place a heavy roasting pan over high heat and add the oil.  When the oil is hot, add the brisket, fat side down, and cook until browned on the underside, about 5 minutes.  Turn the brisket, place the celery, the onions, and the shallots in the pan arranging the vegetables around the brisket.  Cook and stir the vegetables occasionally, until the brisket is browned on the second side and the vegetables have turned golden, about 8 to 10 minutes and remove from the heat.

While the brisket is browning, in a large bowl, mix the chili sauce, ketchup, coffee, mustard, Worcestershire sauce, and the remaining onions.  Pour the mixture over the brisket and mix with the vegetables.

Cover the pan with heavy foil and roast for one hour.  Pour the wine into the pan and stir well with the sauce.  Cover again with the foil and roast about 1 1/2 hours longer and mix in the raisins, if desired.  Cover again with the foil and roast an additional 1 to 1 1/2 hours. The brisket will be very tender. 

To serve, slice brisket thinly.  

The brisket is better if served after 1 to 3 days since the flavors will deepen.  Reheat in a large baking dishes at 350 degrees until hot and bubbly.

Sharyn Rosler (c) November, 2012

A Treat for Yom Kippur

I meant to have this blog done on Wednesday.  It was not possible.  On Monday, the first day of Rosh Hashanah, my beloved cousin, Sandra Kushner Zlotkin, died after a courageous battle with cancer.

Today is the first day I have been able to concentrate on this blog.

I present to you my version of a Yerushalmi Kugel.  It is found in the Orthodox sections of Jerusalem on Friday afternoons as a Shabbat Treat.  I think it is the perfect dish for Yom Kippur with its mixture of sweetness and black pepper.  It can be prepared ahead and is perfect served at room temperature.

My Yerushalmi Kugel

This is a very simple kugel that can be eaten any time.  I like it for the holidays because it is sweet and savory with the little bite from the black pepper.

This recipe makes about 12 servings.

1 -- 12 ounce back of very fine egg noodles, cooked according to package directions

1 teaspoon ground black pepper

4 extra large eggs

1/2 cup white sugar

1/2 cup light brown sugar

2/3 cup grape seed or vegetable oil

Preheat oven to 350 degrees.

Grease a 9” X 13” X 2” pan

Beat eggs well with the black pepper.  Mix with the cooked egg noodles.

In a small sauce pan combine the sugars and the oil.  Cook over medium heat, stirring constantly, for 10 to 15 minutes until the oil has mixed well with the sugars and caramelized to a deep amber.

Quickly mix the caramelized sugars with the noodle mixture.  Spread into the prepared pan and bake for one to one and a half hours uncovered, until the top is crisp and browned.

Serve at room temperature.

Sharyn Rosler (c) September, 2012

I wish you all a happy, healthy, and joyous New Year.

May you have an easy fast.

Shana Tova!

It's that time of year again.  Corn is ripe and harvested, apples are fresh from the orchards, as are pears.  Produce is fresh from the local farms.  And, Rosh Hashanah is almost here.

It's a time of frenetic activity in the kitchen.  What to make for Rosh Hashanah?  Brisket?  Chicken?  Kugel, what kind?  Maybe something different.

Here is something I make that is a little sweet, a little sour, for Rosh Hashanah as an appetizer.  Try it.  It might become a tradition in your house.

Sweet and Sour Chicken Meatballs

Makes 8 servings

SAUCE:

1 large onion, finely chopped

4 cloves garlic, finely chopped

1 tablespoon grape seed or vegetable oil

2 - 28 ounce cans San Marzano tomatoes

2 cups chicken stock, preferably fat free

1/2 teaspoon ground black pepper, or to taste

1 teaspoon kosher salt, or to taste

1/2 cup dark brown sugar or 1/2 cup dark agave nectar

1/4 cup freshly squeezed lemon juice

MEATBALLS:

1 medium Yukon gold potato, peeled and cut into cubes

1 small onion, peeled and cut into quarters

2 egg whites

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

2 cloves garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 1/2 pounds ground chicken

Heat the oil in an 8 quart stock pot over medium-high heat.  Add the onions and saute until they begin to soften, about 5 minutes.  Add the garlic and saute an additional 3 minutes.  Add the tomatoes, chicken stock, black pepper, salt, brown sugar or agave nectar, and lemon juice.   Bring to a boil, reduce heat to low and simmer the sauce for 30 minutes.

Preheat oven to 350 degrees.  Line a baking pan with aluminum foil.

While the sauce is cooking, make the meatballs.  Put the potato, onion, egg whites, oregano, thyme, marjoram, garlic, salt and pepper in a blender.  Process until smooth.

Pour the mixture into a large bowl.  Add the ground chicken and mix until well combined.    Form the chicken mixture into 1 inch balls and place on the prepared baking pan.  Put the pan in the oven and bake for 15 minutes, until set.

Remove the pan from the oven and place the meatballs into the sauce.  Cover the pot and cook on low heat, at a simmer for 30 minutes.  Remove the lid and cook and additional 30 minutes on low heat to thicken the sauce.  Stir gently to keep the sauce and meatballs from sticking.

Sharyn Rosler (c) April, 2002

Enjoy!

May you and yours have a healthy and happy New Year and may you be inscribed in the Book of Life!

Fatoosh, a Middle Eastern Salad

Hi everyone.  I know I've taken a few weeks off from writing.  I had good reasons to.  We spent some quality time with our kids and grandkids.  

Please don't feel neglected.  Below the pictures is a recipe from my cookbook, Kosher Salt and Exotic Spices.  It's a great summer salad.  

Enjoy!

Middle Eastern Salad, Fatoosh (D)

This is a wonderful salad that makes a flavorful first course.

Makes 4 servings

2 pita breads, cut into eighths and toasted

3 Roma tomatoes, chopped

1 English cucumber, chopped

1 cup chopped radishes

3 scallions, chopped

1 medium red onion chopped

1 cup coarsely chopped mint leaves

2 cups coarsely chopped flat leaf parsley, leaves only

1/2 cup chopped green pepper

3 cups chopped romaine leaves

3 cloves garlic, finely minced

1/2 cup lemon juice

1/2 teaspoon dried mint

1/2 cup olive oil

1/2 teaspoon ground sumac

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 cup feta cheese broken into pieces

Mix the garlic, salt, oil, dried mint, lemon juice and sumac together and set aside.

In a large bowl, place the tomatoes, cucumber, radishes, scallions, red onion, mint leaves, parsley, green pepper and romaine and toss gently to mix.

Break up the toasted pita and add to the salad mixture.

Pour the dressing over the salad and toss well.  Garnish with the feta cheese and serve.

Summer Corn Salad with Cucumber, Radishes, Scallions and Tomatoes

I love summer.  Fresh vegetables right from the farm.  Lots of corn and many ways to use it.
Last night, I used two ears of corn for a wonderfully cool, refreshing salad.
Hope you enjoy it as much as we did.

Summer Corn Salad with Cucumber, Radishes, Scallions and Tomatoes

Makes 8 servings

A wonderful, raw salad perfect for hot summer nights.  

Kernels from 2 large ears of corn

2 kirby cucumbers, cubed

16 cherry tomatoes, quartered

1/2 cup cubed red bell pepper

1/2 cup cubed orange bell pepper

1 bunch radishes, cubed

4 scallions, sliced 1/4”

1/4 cup finely chopped red onion

1/4 teaspoon cayenne pepper

1/4 teaspoon smokey paprika

2 tablespoons chopped fresh cilantro

Zest of 1 lime

Juice of 1 lime

Salt to taste

In a large bowl, combine all the ingredients.  Mix gently to blend well.

Place in the refrigerator for at least one hour to allow flavors to meld.

Enjoy!

As a variation, we added some cubed, leftover steak to the salad for a wonderful, no cooking salad.  Perfect for a hot summer night.

Sharyn J Rosler  copyright July, 2012

Orecchiette with Escarole, Beans and Italian Veal Sausage

I love escarole and beans.  I also love pasta.
My kosher butcher carries veal, beef and turkey sausage in all styles.  For this recipe I used a sweet, Italian veal sausage.  It's a simple recipe, perfect for a simple dinner with a simply dressed green salad.
If you don't keep kosher, by all means, use a traditional Italian sweet or hot sausage.


Orecchiette with Escarole, Beans and Italian Veal Sausage

Makes 6 to 8 servings

1 pound orecchiette pasta, cooked al dente
1 tablespoon olive oil
1/2 cup chopped onion
6 cloves garlic, thinly sliced
1/2 pound sweet, Italian veal sausage, sliced (If you prefer, use a hot, Italian sausage.)
1/2 teaspoon dried oregano
1 cup chicken stock
1 head of escarole, cut into pieces, about 8 cups
1- 12 ounce can cannelini beans, drained and rinsed well
1/4 teaspoon red pepper flakes, or to taste
salt and pepper to taste

Heat the oil in a large skillet.  Add the onion and saute until soft, about 5 minutes.  Add the garlic and saute for about one minute.  Add the salt and pepper to taste.  Add the sausage and saute until cooked through, about 8 minutes.  Add the chicken stock and beans to the pan, then add the escarole and cook until wilted.
Finally, add the red pepper flakes and the orecchiette.  Gently toss until well combined.
Serve with a crusty Italian bread.

B'tayavon!

Watermelon and tomato salad

The weather has been so hot lately, that I keep trying to find new, cool foods.
What's cooler to eat than watermelon!  I paired it with tomatoes and a few other ingredients.  Went great with grilled chicken and corn.

Watermelon and Tomato Salad


6 cups cubed watermelon
1 pint grape tomatoes, sliced in half
1/4 cup finely chopped red onion
2 tablespoons chopped, fresh cilantro

Dressing:
1/4 cup freshly squeezed lime juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons honey or agave nectar
1 tablespoon grape seed or olive oil

Place the watermelon, tomatoes, onion, and cilantro in a large bowl.
In a small bowl, mix together the lime juice, kosher salt, pepper, honey.  Slowly whisk in the oil.  Pour over the watermelon and tomato mixture.  Toss to mix well.  Cover with plastic wrap and place in the refrigerator for at least one hour and as much as 24 hours (the longer the better, since the flavors get a chance to meld.)
Serve cold and enjoy!

My Kosher Salt: Strawberries, Strawberries

My Kosher Salt: Strawberries, Strawberries

Strawberries, Strawberries

It's strawberry season.  Local strawberries abound at farm stands, farmers markets, groceries, and pick your own farms.  What to do with the seasons bounty?
I have always made preserves.  Not jellies with pectin added, just plain preserves.  Then I discovered drying strawberries in the oven to preserve them.  What fun!  Here's how I do both.

Strawberry Preserves


4 cups strawberries
2 cups sugar
1 vanilla bean, scraped

In a 4 quart saucepan, place the strawberries and the sugar.  Mash the strawberries slightly, leaving most whole.  Add the vanilla bean seeds and the vanilla bean.
Over medium heat, cook until the sugar has melted and there is liquid.  Raise the heat to medium high and boil for 15 minutes.  Remove the vanilla pod.
Pour the preserves into sterilized canning jars and seal with sterilized lids.  Let cool and seal.  Place in the refrigerator.  The preserves will keep refrigerated for 6 months.

To sterilize jars:  Wash jars with warm soapy water and rinse well.  Place on a baking sheet in a 250 degree oven and let heat for 30 minutes.  Take the lids and place in a saucepan and boil for 15 minutes.

Dried Strawberries


1 quart strawberries.


Preheat the oven to 200 degrees.
Line a baking pan with parchment paper.

Thinly slice the strawberries and place in a single layer on the baking pan.  Place in the oven and bake for 10 to 12 hours.  Allow to cool.  Make sure they are crisp and place in an air tight container.  They will keep for up to 3 months.  If they are not crisp, they will go bad.  If they are not crisp when you take them out of the oven, let them stand for 24 hours until dry.

Enjoy!

Some news, restaurant reviews and a recipe

As many of you may know, due to circumstances beyond my control, I will not be doing any demos at Chef Central in the near future.  I am very sorry to disappoint all of you who normally come to my demos.  Hopefully, I will be teaching again in the near future and will keep you all informed.

 Bucatini with Raisins and Slivered Almonds

Escarole Sauteed with Garlic

Any way,  my DH and I went to one of our favorite restaurants, Nicola's in Totowa, NJ.  They have lots of thing to eat if you are ingredient kosher, especially some of the freshest fish around and some great pastas.  I had a wonderful pasta, Bucatini with cauliflower, raisins and slivered almonds.  It is one of the best pastas I have had in a long time.  Marvin had fish and although his fish came with sides, we shared an order of escarole sauteed with garlic.  Absolutely delicious.

Another great place for fish, although it's usually limited to salmon and sole, however, he will be selling halibut in the next week or two.  Brigantine Seafood in Hawthorne, NJ.  It's a restaurant and a fish store.  Only sells and cooks what he can buy fresh that morning.  Worth a try.

I did promise you a recipe, here's one that is perfect for this time of year.  Enjoy!

Zesty Cole Slaw

1/4 cup sugar

1/3 cup ketchup

1/2 cup apple cider vinegar

1 teaspoon celery salt, or to taste

1 teaspoon ground black pepper, or to taste

1 tablespoon chopped, fresh thyme leaves

1/2 to 1 teaspoon hot sauce, or to taste, optional

1 large head white cabbage, shredded

2 to 3 carrots, grated

In a medium bowl, mix together the sugar, ketchup, vinegar, celery salt, pepper, thyme leaves, and hot sauce until well combined.

Place the cabbage and carrots in a large bowl.  Pour the ketchup/vinegar mixture over the cabbage and carrots and toss to mix well.  Place in the refrigerator for at least one hour to allow the flavors to marry.

Serve cold with your favorite meats or fish, hot from the grill.

Will keep in the refrigerator for three days.

Enjoy!

Stay tuned, more to come in the next week or so.

My News!

Oops!  Forgot to let you know.  I will be guest Chef at Picnic the Restaurant this Thursday night, May 24th.  It is located at 14-25 Plaza Road North, Fair Lawn, NJ.  For reservations call:  (201)796-2700.
Hope to see you there!

Two for Shavuot

I know, it's been a while.  To make up for my long absence, I will be posting two wonderful recipes from my first cookbook, An Almost Kosher Cookbook.


Crunchy Savory Tart Crust
Makes enough pastry for two 9 inch tart crusts

2 1/3 cups all purpose flour
1/4 cup semolina flour
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold butter, cut into 1/4 inch cubes
3 tablespoons cold Crisco, cut into 1/4 inch cubes
A glass of ice water

Position oven racks so that one is in the center and preheat the oven to 400 degrees.

Put flours and salt in the bowl of a food processor fitted with the metal blade and pulse a couple of times to integrate the flours with the salt.  Add the butter and Crisco all at once and pulse a few times, until mixture forms little balls, like moist crumbs, and no chunks of butter or Crisco remain.
Remove the blade from the food processor and dumb the dough crumbs into a large bowl.  Fill a tablespoon with the ice water and sprinkle over the surface of the dough.  Repeat with 3 more tablespoons.
Use your finger tips to bring the dough together into a ball, adding more water if needed 1 tablespoon at a time.  Dough should be just holding together.
Cut the dough in half, and wrap each half in plastic wrap.  Press each half with the palm of your hand to form a disk.  Place in the refrigerator and chill for at least one hour  before rolling out.
Flour a flat surface and roll out a disk of dough to 1/4 inch thick.  Fit into a tart pan and chill for 30 minutes.  Use the tines of a fork to prick holes over the bottom of the tart.  Line the dough with parchment paper or aluminum foil and fill with pie weights or dried beans (my preferred method).  Place the tart shell on the rack in the center of the oven and bake for 10 minutes.  Remove the paper and weights from the pan and return to the oven.  Bake an additional 5 to 10 minutes, until lightly browned, for a par-baked tart shell.  For a fully baked tart shell, bake another 15 minutes or until it is golden brown all over.

Oven Roasted Tomato Tart
Makes 8 servings

This is perfect for Shavuot, or Shabbat, since it can be made ahead and served at room temperature.

1 tart crust, par-baked
2 teaspoons Dijon mustard
3 pounds vine tomatoes
1/2 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
Salt and pepper to taste
Olive oil

Slice the tomatoes, across the width, lay on an aluminum foil line baking sheet, sprinkle with olive oil, salt and pepper, and  bake at 250 degrees for two hours.

Preheat the oven to 375 degrees.

Spread the mustard over the prepared crust in a thin layer.  Grate the Gruyere cheese and spread evenly over the mustard.  Arrange the roasted tomatoes, in one layer, overlapping on the crust.  Sprinkle with herbs, salt and pepper to taste.
Place in the preheated oven until the cheese is melted and bubbly, about 15 to 20 minutes

Serve warm or at room temperature.

Onion Tart

Makes 8 servings

1 tart crust, par-baked


3 pounds large sweet onions, cut in half and sliced thin
6 shallots, sliced
1/4 cup olive oil
Salt and pepper to taste
2 teaspoons Dijon mustard
1 1/2 cups grated Asiago cheese
1/3 cup pitted Kalamata olives, slice in half lengthwise

Preheat the oven to 350 degrees

Heat the olive oil in a large saute pan.  Add the onions and shallots, sprinkle with salt and pepper and cook over medium heat until caramelized, light brown in color.  Remove from the pan and allow to cool to room temperature.
Spread the prepared tart shell with a thin layer of Dijon mustard.  Layer the cheese evenly over the mustard, then evenly layer the onion mixture over the cheese.  Arrange the olives on top.
Place in the oven and bake for 20 to 25 minutes, or until the cheese is melted.
Serve warm or at room temperature.

Enjoy!


B'tayavon!


Chag Sameach!

THE SEDER PROBLEM--FEEDING THE VEGAN/VEGETARIAN IN YOUR LIFE

At my class last week, I promised a vegan/vegetarian recipe for those who, like me, have a vegan or vegetarian in the family.  I wanted something that gave a complete protein and had lots of color, hence the  parsley.  This has lots of flavor and can be enjoyed by everyone at the seder.

Hag Pesach Sameach.

Enjoy!

Quinoa With Artichokes Hearts

1 tablespoon grape seed or olive oil

1 cup chopped scallions

1 teaspoon chopped fresh thyme

1- 12 ounce package frozen artichoke hearts, thawed

1 cup vegetable stock

1/2 cup uncooked quinoa

1 cup chopped, fresh parsley, leaves only

grated rind of 3 lemons

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon ground black pepper

1/4 teaspoon red pepper flakes

1/2 teaspoon salt (sea or kosher)

Heat the oil in a 5 quart saucepan over medium-high heat.  Add the scallions and thyme and saute until the scallions are tender.  Add the thawed artichokes and cook until heated through, about 2 to 3 minutes.  

Add the vegetable stock and the quinoa to the pan.  Bring to a boil, cover, lower the heat and cook at a simmer until the liquid is absorbed, about 15 to 20 minutes.

Remove the pan from the heat.  Stir in the remaining ingredients.  Put on a platter and garnish with some thyme leaves.  Serve warm or at room temperature.

Sharyn Rosler (c) February, 2012

A Purim Dish

It is traditional during Purim to serve a vegetarian meal.  This is because Queen Esther ate only vegetables while she was in the palace of King Ahasuerus because she did not want to inadvertently eat anything trafe.  In honor of Queen Esther, here is a vegetarian casserole to enjoy.

Chickpeas and Rice, a Purim Casserole

Makes 8 servings

2 - 15 ounce cans chickpeas, rinsed and drained

2 large Spanish onions, chopped

1/2 green bell pepper, chopped

3 cloves garlic, minced

1/2 pound mushrooms, sliced

2 tablespoons grape seed oil

3 large tomatoes, skinned, seeded and chopped

1 teaspoon ground cumin

1 teaspoon ground cinnamon

salt and pepper to taste

3 1/2 cups vegetable stock, low sodium

1 cup  brown rice

in a 6 quart stock pot, heat the oil over medium heat.  Add the onions, pepper, mushrooms, and garlic and saute until golden brown.  Add the tomatoes, salt, pepper, cumin, and cinnamon, and cook, stirring often for 3 to 5 minutes, until the tomatoes are soft.  

Pour in the stock and bring to a boil.  Add the rice and chickpeas.  Cover the pot and reduce the heat to a simmer.  Simmer for 30 minutes or until the stock is absorbed and the rice is tender.

Variations:  If desired, pour ingredients into a lightly oiled 9 x 13 casserole, top with 1/2 cup grated cheddar cheese and bake for 15 minutes or until the cheese is melted and lightly browned.

Sharyn Rosler (c) December, 2011

Hag Purim Sameach!


Don't forget, I will be giving two Passover cooking demos at Chef Central.  The first is at Chef Central on Route 17 in Paramus, NJ and will be on March 21st at 6:30 PM.  The second is at Chef Central on South Central Avenue in Hartsdale, NY and will be on March 22nd at 6:30 PM.
If you come, please say hello!  Hope to see you at one of them.

Hi! Well the snow that was predicted for North Jersey fizzled out again. I just wanted to share a fantastic product I just discovered. It is called DAIYA. It is a kosher and parve cheese substitute. It comes in three flavors that I have found: pepper jack style shreds, mozzarella style shreds, and cheddar style shreds. It melts to a nice gooeyness. We tried the pepper jack on chili and it was fantastic. The flavor was great. I was very pleasantly surprised, as was my husband. Now to try chicken parmigiana with the mozzarella flavored one. Give it a try and let me know what you think. By the way, I have a great vegetarian Purim recipe I will be sharing with you in the next week or so. Staring to work on recipes for my Passover demos. Have a great week.

Happy New Year

I know it's three weeks into the new year, but I wanted to wish all of you a Happy, Healthy, and Prosperous New Year!

After a hectic two months, I am finally getting back to the cooktop and starting to develop some new and exciting recipes for Purim and Pesach! I will be posting recipes within the next two weeks. Some wonderful vegetarian recipes for Purim in honor of Queen Esther, and some interesting recipes for Pesach.

Speaking of Pesach, my demos at Chef Central in both Paramus, NJ and Hartsdale, NY have been scheduled. The Paramus demo will be on Wednesday, March 21st, at 6:30 PM and in Hartsdale on Thursday, March 22nd, at 6:30 PM. Hope to see you all at one of them!

Enjoy life!