Wednesday, March 31, 2010
Tuesday, March 30, 2010
Mandel Broit with Almonds
Saturday, March 27, 2010
Friday, March 26, 2010
Thursday, March 25, 2010
About Charoset...(taken from Wikipedia)
Charoset, haroset, or charoses (Hebrew: חֲרֽוֹסֶת [ḥărōset]) is a sweet, dark-colored, chunky paste made of fruits and nuts served primarily during the Passover Seder. Its color and texture are meant to recall the mortar with which the Israelites bonded bricks when they were enslaved in Ancient Egypt. The word "charoset" comes from the Hebrew word cheres — חרס — "clay."
The charoset serves an ancillary function with maror on the Passover Seder Plate. Before eating the maror — in the present day generally horseradish or romaine lettuce — participants dip the maror into the charoset and then shake off the charoset before eating the maror. This action symbolises how hard the Israelites worked in Egypt, combining a food that brings tears to the eyes (the maror) with one that resembles the mortar used to build Egyptian cities and storehouses (the charoset).
Despite its symbolism, the charoset is a tasty concoction and is a favorite of children. During the Seder meal, it may be eaten liberally, often spread on matzah.
Growing up I never really liked charoset, I don't think I ate it. Never did....but now that I have an appreciation for food and all that jazz I have decided that I like the taste of it! And you guys know how much I love dates. So, my Safta, which means Grandma in Hebrew, has been making charoset for Passover like this for many years. I wanted to share the recipe with you all, I hope you enjoy it as much as my family does!
(Makes 6 cups)
1 pound pitted dates
1 apple peeled and chopped into big chunks
1 1/2 cup walnuts
1 cup Manischewitz wine (if you are worried about the kids substitute grape juice, but I can't promise anything about the taste!)
1/3 cup agave nectar
1 tsp cinnamon
Wednesday, March 24, 2010
Tuesday, March 23, 2010
Monday, March 22, 2010
Friday, March 19, 2010
Thursday, March 18, 2010
(As I think about them I'll add more to the list, but right now there's 6)
You see the thing about me and my cooking is that I never cook or bake foods I won't eat myself. And I would never dare serve anyone something I wouldn't eat either. So here's the list of foods you'll never find in my kitchen or on my table...
1. Anything containing Blue cheese! I just think its point blank disgusting. The thought that it's blue because of the growing mold makes me want to lift one side of my upper lip up in disgust. (I call this move the Elvis lip, you get the picture. It occurs a lot.)
2. Fennel, Black Licorice, and Tarragon. They all have a very similar taste to each other, one I dislike! Fennel is definitely more bearable to eat when roasted but any raw salads that have it, I won't eat. Period.
3. Cloves. I hate the flavor of cloves. It reminds me of the taste of batteries or metal. I'm not sure why I did this when I was little, maybe it was to like recharge the battery or something or test if the battery was bad, who knows! But I remember licking batteries, not like everyday of anything, but for some reason I did it, more than once. The taste of cloves reminds me of this gross memory from childhood. I won't even drink chai teas because most of them have cloves in it.
4. Sardines, Swordfish, and Herring. These are types of fish I won't eat, nor will I cook or prepare them.
5. Cream Cheese Icing. I just think its gross, I know most of you out there love red velvet cakes, but why can't they just have regular icing that doesn't contain cream cheese. Cream cheese is for your morning bagels not for icing!
6. Any sort of brains, tongue, liver, pate, etc. You know what I'm talking about, those delicacies from other countries. Again, when I think about these food I raise my upper lip in disgust.
Wednesday, March 17, 2010
- 28oz tinned whole San Marzano tomatoes (used chopped tomatoes)
- 5 tbsp unsalted butter
- 1 medium-sized yellow onion cut in quarters
- salt to taste
- crushed red pepper to taste
- 5-8 basil leaves julienned
Tuesday, March 16, 2010
All you need is wonton wrappers and the ingredients from my Laughing Planet Burritos. Mix all the ingredients together in a bowl, make sure they are not warm. Next spoon filling into the center of each wonton wrapper. Make a triangle shape and seal the sides using water. This process takes some time, but the end result is worth it! These Burrito Bites would be great for a finger food party or even a snack for children!
To cook the Burrito Bites I first sprayed a pan with olive oil or non stick spray. Then place about 6-8 wontons in the pan and let cook on one side for a minute of two. Flip the wontons to the other side. Now take some water and pour a little in the pan to steam the wontons. Be sure to cover the pan so you don't get splattered with hot water and oil!!! After about 3 minutes the wontons are done. Enjoy them with some of your favorite salsa!
Monday, March 15, 2010
Friday, March 12, 2010
Thursday, March 11, 2010
Wednesday, March 10, 2010
1. In a medium saucepan, bring 2 inches of water to a simmer.
2. In a large heatproof mixing bowl, combine egg whites, cream of tartar, water, and sugar.
3. Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7-10 minutes.
4. Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately