FeedBurner makes it easy to receive content updates in My Yahoo!, Newsgator, Bloglines, and other news readers.
I have a real love and fascination for these little Polish pillows. When my maternal grandparents came to the UK from the ghettos of Warsaw in the 1930s, just like many other immigrants, as Anglophiles they assimilated as best they could into their new life. Where they did stick firmly to their Polish ways, however was in cooking. My grandmother died before I was born, so I never had the opportunity to try her pierogi firsthand and have just had to settle for secondhand instruction.
I spent a long time experimenting with alternative Ashkenazi-style flavors in order to create a unique and tasty pierogi that my grandmother would have been proud of. The combination of salt beef, mustard, and dill is a classic one, and works really well when dipped into the accompanying dill and mustard sauce.
This recipe is excerpted from Fress: Bold Flavors from a Jewish Kitchen, © 2017 by Emma Spitzer. Reproduced by permission of Mitchell Beazley. All rights reserved.
Shakshuka is a dish of Tunisian origin, possibly dating back to the Ottoman Empire, and possessively beloved by Libyans, Egyptians, Moroccans, Algerians, and Israelis alike. Simply put, it’s a traditional Middle Eastern breakfast and lunch dish consisting of baked eggs and tomatoes. Growing up in Israel, Maya tried many different incarnations—each family’s variation subtly different and fiercely defended. We knew we wanted a shakshuka on our menu and it needed to be spectacular. This interpretation of the dish lends a more Latin American spin to the classic tomato sauce. We love the fresh zestiness of the tomatillos, the richness of the egg yolks, and the doughiness of the toasted challah. Ours may break with tradition, but we think that rolling the word “shakshuka” off your tongue is nearly as delicious as eating our version of it!
From JACK’S WIFE FREDA: Cooking from New York’s West Village by Maya and Dean Jankelowitz. Recipes by Julia Jaksic. Published by Blue Rider Press, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2016 by NoamBennyLLC.
After you’ve enjoyed the last pickle in the jar, what else can you do but mourn the fact that you’re out of pickles? Faced with half a jar of chartreuse, tangy brine, I wondered if it could be repurposed. It’s just too flavorful to waste!
Gordy’s Fine Brine, a pickle company based in Washington DC must feel the same way. They sell their pickle brine in sleek 4-packs, marketing them as a trendy cocktail mixer. Whether you want to purchase it for easy use or experiment with different brines of your own, pickle brine is officially trending, and there are a number of things you can do with it. Here are 12 of our favorite ways to re-purpose this sour, fermenty juice:
Simple Hummus: use brine in place of water or chickpea brine.
Tabbouleh: use brine in place of lemon juice.
Salad dressing: swap brine for vinegar.
Brined Vegetables: you can toss soft veggies, like onions, garlic or canned artichokes, olives or even hard boiled eggs right into the jar, refrigerate, and a few days later they’ll be flavorful and pickled.
Potato salad: add pickle brine for a special zing (in place of vinegar)
Deviled Eggs: add a few teaspoons into the whipped egg yolk filling
Pickle Infused Vodka (Foodie Crush).
Pickle Back Coleslaw (New York Times)
Pickleback (Food 52): a shot of whisky chased with pickle juice
Dill Pickle Roast Beef (Simply Stacy)
Pickle Brined Chicken (Food and Wine)
Polish Sour Pickle Soup (Polskafoods.com)
Dill Pickle Salsa (Food.com)
The Orchard Grocer’s bagel with cream cheese and lox looks pretty standard at first glance — a bed of silky salmon-hued ribbons, sliced so thin they’re almost translucent, sits atop a bagel that’s artfully schmeared with cream cheese. However salmon-like, the lox is actually made of smoked carrots, cured with a classic blend of spices. That cream cheese? It’s really a smooth puree of cashews with a rich consistency similar to its dairy doppelgänger.
With the growing popularity of vegan takes on the classics, it was just a matter of time before a vegan Jewish-inspired deli found its home in the Lower East Side. The Orchard Grocer, opened by sisters Erica and Sara Kubersky, reinvents Jewish deli staples with a vegan, whole-foods and from-scratch approach.
The sisters, who both eat plant-based diets, grew up visiting Katz’s Deli and Russ & Daughters and later began re-imagining their favorite Jewish dishes without meat. Now they bring their meat-free, fish-free Jewish favorites to the masses in a way that celebrates the feeling, history and culture of the Jewish Lower East Side.
According to The Thrillest, recipe developer Joya Carlton said, “I know that our lox doesn’t taste like salmon, but it has a lot of the same textures and looks, and it gives you the experience of eating a bagel with lox.”
Kosher-for-Passover breakfast just isn’t known for being a noteworthy meal. Matzah and cream cheese will never hold a candle to matzah ball soup, brisket, or macaroons, and after a few matzah-filled mornings, you’re probably craving something more substantial.
This year, we’ve found a variety of delicious breakfast and brunch options that are so good you might just make them after Passover. Waffles, muffins, bialys and granola can be Passover-friendly with a little creativity, and we’ll show you how it’s done!
The post 7 Passover Breakfasts that Aren’t Matzah and Cream Cheese appeared first on My Jewish Learning.
Passover food isn’t exactly something people look forward to, especially in an Ashkenazi household observing the restrictions on kitniyot. The one thing everyone seems to love however, is matzah pizza. It’s quick, it’s easy and best of all, is a nice break from all the heavy holiday meals.
As delicious as matzah topped with tomato sauce and cheese is, it doesn’t really offer much nutritionally. Yes, you can make it a few times, but after a while (and again, after the heavy meals), your body starts to crave something lighter and more substantial.
Cauliflower crust pizza (and anything cauliflower, for that matter) has been trending for a while now, so we thought it would be the perfect thing to try for Passover. To make it a little bit different and add nutrients, we also included beets. The result is a slightly chewy, super flavorful pizza that everyone will love. You can add your favorite toppings and use your favorite cheeses. Serve it with a big salad or a bowl of soup to make it a complete meal.
Passover breakfast can be hard! Of course you can make eggs, or matzah brei or even Passover-friendly pina colada parfaits. But I like a carb in the morning, and if I can’t have some toast, then a waffle might be the next best thing. A potato waffle!
Note: You will need a basic waffle maker for this recipe.
Watch below to see how easy it is to make this fun breakfast dish.
Anyone who loves matzah brei has strong feelings about the way it should be served — some serve it sweet, topped with cinnamon and maple syrup, while others make it savory, with onions and maybe some lox on top. It’s relatively easy to master in whatever style you prefer — crispy, soft, fritatta-like or pancake-like. However you make this classic Passover dish, matzah brei is a simple, comforting meal that even someone who doesn’t normally cook can whip up quickly, and with pride.
Here are some tried and true recipes we think you’ll find fascinating, especially if you’re in the mood for some new approaches to matzah brei:
Matzo Brei from Imagelicious (frittata-style)
People get a little nutty when Passover time rolls around: weeks of planning, shopping, cleaning and cooking. But the truth is, you can absolutely prepare a delicious seder dinner in just an hour with simple recipes and fresh ingredients. Here are some flavor-packed, easy-to-make ideas if you don’t feel like cooking for days on end.
During Passover, desserts can be hit or miss, and it all depends on the ingredients you use — all-natural ingredients are always best. Although what I’m going to say next is disputable, it’s my opinion that smooth, dark chocolate, almonds and coconut present themselves best without flour and sugar getting in the way. That’s why Passover-style desserts are my jam all year round — Gluten-Free Tahini Halvah Brownies and ice cream topped with shredded halvah, to name a few.
This year, I challenged myself to make homemade, sugar-free, and vegan peanut butter cups, which are my all-time favorite treats. After some research (I was primarily inspired by Oh She Glows’ Dream Cups) and recipe testing, I created these three-layer almond butter cups, composed of layers of coconut butter, almond butter and a smooth layer of raw cocoa ganache.
Homemade coconut butter (I promise, it’s easy) provides a solid base layer. The middle layer, made of almond butter and date syrup, is easy to customize if you prefer a different kind of nut or seed butter. Finally, a layer of dark cocoa ganache sits on top, providing a velvety top layer that’s just the right amount sweet and salty. These easy, melt-in-your mouth treats are for anyone in need of a departure from sugary-sweet Passover desserts.
Looking for an easy, homemade dessert for Passover, or for everyday life? Then these are for you.