the kosher spoon

moist dark chocolate cupcakes with peanut butter frosting & sea salt

noreply@blogger.com (The Kosher Spoon) — Tue, 14 May 2013 04:38:00 +0000

I know that it is hours before the holiday and most of you already have your cheesecakes out of the oven and are not looking to add any more baking projects. But still, I have to tell you about these amazingly moist, dark chocolate cupcakes with peanut butter frosting. Each cupcake has a rich chocolatey taste that's perfectly sweet with a slight buttery undertone. (In other words, do not substitute with another fat, use real butter!). Though it is perfect on its own, it is even further enhanced with chocolate's soul mate: peanut butter. The frosting is perfectly rich and fluffy with the right amount of peanut buttery goodness. A perfect match.

I'm usually not a fan of desserts with too much cream and frosting, but I loved this one so much. It really had a perfect balance of sweet and salty (with the speckles of sea salt).

Don't look at the overfilled baking cups and haphazard swirls of frosting. Let's say I'm more of a casual baker with two left hands (if that expression even makes sense). I enjoy baking but I'm not the meticulous type. They might not look perfect but they truly taste amazing. Really, I mean it: amazing!

I made them for my son's second birthday and everyone loved them, of those who did have a taste. (oh, these beverly hills-ers on a diet).

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dinner plans: meatballs in a tomato garlic sauce with rice

noreply@blogger.com (The Kosher Spoon) — Thu, 09 May 2013 06:31:00 +0000

Remember I mentioned here that my mother was visiting? Sadly after a three week stay, she had to go back to her everyday life. Apparently other people need her. Thankfully we had fun together, spending our days shopping (a cherished mother-daughter activity) and cooking (mostly by her, I was an excellent taster). As soon as she landed here, my mother willingly took over my kitchen and treated us to many lovely meals. Most of them I probably would not have made myself, especially not on a weeknight.

We have different cooking styles, my mother and I. I opt for easy, light and filling meals for weeknight dinners such as frittata, a vegetarian stew, or even tacos. My mother, on the other hand, puts up a pot of something meaty to simmer, almost every day. She has many wonderful one-pot meal combinations. A few I'll share with you in the next few posts. All of them are made with love and taste delicious.

The nice part about our dinners was that I got to use my everyday dishes. I have to admit that they've been in the cupboard untouched for many, many meals. Paper plates are addicting in their convenience. With active toddlers running around, I've welcomed the practicality of disposable things. It keeps me sane and keeps the sink from overflowing.

But I'll admit that using dishes and flatware added a certain warmth to the meal, a level of sophistication and comfort. I took the time to set the table, with salads and bread. I enjoyed it, it was a welcomed change.

The best part was that the meal was shared by my favorite people. I appreciate the little moments, where we spend time as a family, even if that time isn't usually storybook perfect. I guess that's what makes it perfect and real.

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Fried Eggs with Feta over Toasted Sesame Bagel with Leben Dill Spread

noreply@blogger.com (The Kosher Spoon) — Wed, 17 Apr 2013 05:43:00 +0000

Breakfast is my favorite meal of the day, especially when I take the time to prepare it. Some (most?) days I rush through the morning hour, feeding little ones, getting them dressed, deciphering their wants and needs. And so I turn to something that's quick and easy to keep me fueled, i.e. cereal and milk.

Then there are those rare days when I pamper myself. I'll cook breakfast just for me and it usually involves eggs. Fried or scrambled. Plain or loaded with vegetables. With toasted baguette or a sesame bagel. A touch of sea salt, some ground pepper and many times a smothering of cholula sauce. The hot sauce is to ensure that the meal stays mine rather than be seized by the small humans sitting next to me who seem to unfailingly become uninterested in their breakfast as soon as they see mine. It happens every time.

For the past week, my mother has been visiting from Montreal. She brought with her a different perspective in my kitchen, as is natural when you put two women with different taste and from different generations in charge of preparing the daily fare. There have been some interesting meals; some familiar others completely new to me. And so, lucky for me, while she's been here, I've been getting more elaborate breakfasts than before (as well as dinners, of which I'll share soon).

The first morning she was here, my mother made fried eggs that were seemingly plain, yet she added such a nice touch that almost went unnoticed: feta cheese. I've added all kinds of cheeses and herbs to scrambled eggs but I've never done so to fried eggs. It's such a simple addition, yet makes a remarkable difference. And because it melts into the egg white you will hardly notice it but you'll definitely taste the difference. The feta cheese lends a nice texture against the smooth, warm, runny yolk. That, over a lightly toasted bagel with a generous amount of a leben-dill spread I made, makes the oh, so perfect breakfast.

Finally, I coupled it with a fresh, crunchy Israeli salad; making this meal healthy, light, and filling.

And that's the best breakfast I've had in a long time.

Click to check out other food bloggers talking about "the best thing I ever ate".

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Simple Bean Stew over White Rice

noreply@blogger.com (The Kosher Spoon) — Thu, 14 Mar 2013 05:37:00 +0000

Don't ask me where I've been. Life somehow got busy and I left this little online world for a while. It was a nice break yet I missed blogging terribly. Weekly posts slowly slipped out of my routine and didn't easily come back.

Truthfully, I've also been cooking very simply. There were one too many pasta dinners I don't care to recall. The ones you usually resort to making after a really busy day and promise yourself (again) that the next night you'll have a highly nutritious, delicious supper ready before six p.m. You can understand then how there wasn't much for me to blog about.

Today, though, I have something to share with you. (finally).

I grew up calling this dish by it's hebrew name orez ve shuit. It's simply a bean stew in tomato sauce. It's easy, healthy, and the kids love it (always a winning combination). My mother would make it loaded with vegetables such as carrot, celery, potato. She'd add red meat, lots of garlic, and a blend of spices that made it just right. My husband, on the other hand, grew up with a very simplified version: onion, beans, tomato sauce. Some salt and pepper.

We compromised. I made it his way (I secretly loved saving the extra steps) and he let me add paprika to the otherwise meager seasoning. Paprika is the one spice I probably could not live without so I made sure to add a generous amount; to personalize things.

This recipe is a great addition to your repertoire since it's so simple to make, yet turns out especially delicious. It does require a long cooking time if you like your beans very soft, though if you have a pressure cooker it should cut that time in half.

Happy Spring!

{Enjoy}

p.s. I gave the blog a very small makeover. A new header, softer colors. Hope you like it :)

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Spiced Pear & Brown Butter Muffins

noreply@blogger.com (The Kosher Spoon) — Fri, 28 Dec 2012 06:39:00 +0000

One of the first blogs I discovered was Aran Goyoaga's cannelle et vanille. I fell in love with her space right away. It might have been because of her bright, floral set ups, or the way her foods were styled so carefully yet effortlessly. Maybe it was the feel of her images and the tone of her words. I just loved it. To me, it was pretty and lovely and everything that made my creative side happy. I bookmarked her blog (I didn't even know what RSS was). And I came back. Many times.

When I learned that her first cookbook was coming out, I was quite excited to take a peek inside. I expected the photography to be beautiful and inspiring (which it is), and the pages to be colored with bright produce (and it is). She divided her book conveniently by seasons, which I enjoy because it lets me focus on the flavors and offerings of the particular time of year we're in.

All the recipes in the book look delectable. Aran's cooking is very much influenced by her Northern Spanish background. That means lots of shellfish. Not very convenient for me (since shellfish isn't kosher), but I did find ways to adapt some of the recipes (like the soups). The baked sweets, on the other hand, are my favorite part of the book. I can't wait to make her chocolate brioche and brown butter and apple clafoutis.

The first thing I started with were the Spiced Pear & Brown Butter Muffins, after all it was fall when I made them (how did it turn to winter so quickly?) and I wanted the aroma of cinnamon and ginger in my home.

I promise that I say this without an inkling of exaggeration. They are the best muffins I have ever had. They turned out so incredibly moist. They had the deepest fall flavors, especially with the maple syrup and the browned butter that gave them a caramel-like taste. They were perfect in texture and even more perfect in flavors. I ate way more than I care to recall, and I think I cannot make them again since it would be a losing battle with my willpower. sigh.

It was my first time browning butter, and I think I'm hooked. The nutty aroma and the caramelized flavor will take any baked goodies to a whole new level of deliciousness. I promise.

Overall, Small Plates and Sweet Treats is a lovely cookbook that I look forward to using and looking at. I see myself turning to it for photographic inspiration as well as delicious treats. It reminds me very much of Donna Hay's Seasons, which is another beautiful book that I peruse often, just for the pictures.

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Easy Spicy Chinese Chicken Lo Mein(ish)

noreply@blogger.com (The Kosher Spoon) — Tue, 25 Dec 2012 04:38:00 +0000

This isn't a real recipe. This is how I make dinner hastily with a theme in mind and no plan. I sauté some kind of onion, add some type of chicken, throw in some kind of vegetable, pack in lots of spices and hope for the best.

Usually things work out. This time, the success of my Chinese Chicken Lo Mein is debatable.

It depends if you enjoy fire-hot spicyness. I do. The other people in my family apparently don't. Surprising, I know.

I was planning on making different delicious Chinese dishes for this month's Kosher Connection Link Up. However, I realized really quickly that Chinese food takes planning since it requires quite a few specialty ingredients. So I decided to wing it a little and keep the spirit of Chinese cooking with everyday pantry staples. (Yes, dried mini chile peppers are a staple).

I smothered chicken pieces in sesame oil, soy sauce, ginger, salt, pepper, and chile powder. I cooked them with green onions, multi-colored peppers, and snap peas. Added in dried chile and one jalapeno (optional if you're sensitive), and let it cook until it just looked done. I served it over a bed of noodles and declared it Chicken Lo Mein. Simple enough.

Overall, it was a nice experiment that yielded tasty results, notwithstanding the leftovers in my fridge.

Be sure to check out all the other Bloggers who made Chinese food that is most definitely more authentic than mine.

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Jerusalem, the cookbook

noreply@blogger.com (The Kosher Spoon) — Thu, 20 Dec 2012 07:14:00 +0000

Jerusalem, the cookbook, has been sitting amongst my growing pile of books for the past few months. Before I received it, I was really intrigued and eager to peruse the pages and explore Ottolenghi's and Tamimi's interpretations of the foods I grew up with. The foods I cherish, as they are part of my identity and ingrained in my being. (I grew up in a very Israeli-Sephardi home; a tasty combination.)

I'll tell you, I enjoyed looking through this cookbook immensely. The excitement for it stems from my love of the city, and seeing its faceted existence creatively expressed. The food is a big deal in Jerusalem. Just walk through Machne Yehuda and you'll understand the prominence food has in this city (and in Israeli/Jewish culture at large).

I've had fortunate opportunities to spend time in this indescribably beautiful city, being there for weeks at a time on different occasions over the last few years. The city is continuously growing and transforming yet the palpable aura of spirituality is felt by everyone who visits, the food scene is exploding with influences from around the world, and the streets are pulsating with the bustle of every day life.

What I loved most in the cookbook is, of course, the pictures. They truly represent Jerusalem as the holy, eclectic, vibrant city paved in gold stones, walked by diverse people, and scented by rich spices. The integration of propped food photographs with photo-journalistic shots offers a glimpse into the beautiful foods and unique culture that make up Jerusalem. From the frum man selecting pastries, to the heaps of round, braided, perfectly golden challahs lining the stands at the Machne Yehuda shuk. It's a visual display of the life of Jerusalemites.

Many of the recipes I either grew up eating or have picked up from various family members, like Libyan Chraimeh, Helbeh, Mejadarah, Stuffed artichokes, and so many more. I did find interesting that some of the recipes in the book have gotten a slight makeover, either a change in the spices of or an addition of an unexpected ingredient. Overall though the recipes retain their authentic feel and flavors.

I especially enjoyed the historical background in the introductions of each recipe, describing their hotly-debated origins (Lebanese vs. Syrian vs. Iraqi, etc.), as well as the ceremonial and often emotional connection food has in Israeli culture.

The authors did include seafood in one or two recipes and mix meat and milk in a few others, two things that are permitted for Muslims, I learned, though forbidden for Jews.

Overall, I think this is a beautiful book that belongs both on your kitchen counter and on your nightstand. The text is interesting, it reads comfortably, and paints a picture of the food's role in its culture and society. A true testament that food transcends flavors, and is part of a larger context. The recipes themselves are simple, straightforward, and packed with my favorite flavors: paprika, fennel, cumin, cardamom, and so many more. They're sprinkled with lots of fresh herbs, and are beautiful in their rustic, imperfect presentation.

Now, I get to tell you about what I made that was just so, so delicious: Roasted Chicken with Clementines and Arak.

Ok, I'll admit I skipped the arak, but only because I didn't have any on hand. My daughter apparently thought that the clear bottle that's been sitting in the back of the fridge for the past few years was water. She took a sip, dropped the bottle and as you can imagine it shattered, thereby assuring we will not have any arak on hand for a very long time. How very un-Moroccan of us.
But I wasn't deterred. I skipped the arak, and focused on the citrus, and fennel, and herbs and spices. It came out perfect and I'll admit the photos don't do it justice. I took them hastily amongst very busy Shabbat preparations.

If you have a chance, do take a peak into Jerusalem: the cookbook. Though I do not agree philosophically with all that is written there, I do think the foods and recipes draw you in and reveal the essence of Jerusalem/Middle Eastern cooking. It's a beautiful book, that I look forward to using in my own kitchen.

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Happy Chanukah! (latkes and doughnuts)

noreply@blogger.com (The Kosher Spoon) — Thu, 13 Dec 2012 13:13:00 +0000

Chanukah is truly a magical time. It is so festive and joyful to share with friends and family the glowing light from the menorah, the indulgent oily foods, and the meaningful message we learn from this holiday. It's truly one of my favorites.

The giggles and excitement from the kids (even though it's mainly derived from the absurd amount of presents they get (not from me!)), is contagious. They have a special fascination with the flames burning from the wicks and oil that's inspiring. I wish I still had that unadulterated curiosity.

On Chanukah, we spend eight nights lighting our menorahs in our homes, night after night, remembering the miracles and bringing light to the world.

The Torah Sages teach us that "a little bit of truth will conquer a lot of falsehood, just as a little bit of light dispels a lot of darkness." (Chovot Halevavot, Ch.5)

Just as the days of Chanukah progress and we increase the amount of candles we light, one by one, throughout the 8 nights, likewise we should spend those days increasing the good deeds we perform. Chanukah is the time to do extra acts of kindness, come closer to our spiritual self, and connect to the G-dliness around us. With every act of loving kindness we are bringing down a special spiritual light and thereby brightening the world with goodness. How special is that?

So this Chanukah, make yourself a checklist of the small ways you can increase light and love in the world. You can brighten someone's day with a simple call or a short visit. You can be a little thoughtful and slip notes in your children's lunches. You can bring some doughnuts to the neighbor whose name you can't recall (this is where I need to take my own advice). And if you make them homemade, try these Cinnamon-Sugar Coconut Doughnuts. You can find my recipe here on Kveller.

And since you're already frying, you must make these Mexican Latkes. They will change the world, I assure you.

The tender, pillowy potato batter is the perfect backdrop for the spiciness of the jalapeno and onion. Worry not, it's not unbearably spicy (unfortunately for me), but gives a hint of tanginess with the aid of some cayenne pepper.

I like to believe that this is a little Sephardic twist on this traditional fare.

We had these two nights in a row, and I must retire this recipe from my repertoire because it's highly addictive and dangerous. Give it a try, and thank me later.

Happy Chanukah!

Oh, and the winner of the Chic Cookbook is random number 38: Frieda Kogan. Contact me with your info so you can get the book as soon as possible.

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Fried Coconut Tilapia Strips and a Cookbook Giveaway!

noreply@blogger.com (The Kosher Spoon) — Fri, 30 Nov 2012 08:41:00 +0000

As a home cook, I strive to create delicious meals that are beautiful, yet simple. Meals that fit comfortably within the realities of every day life, with it's incessant hustle and bustle. That is not to say that once in a while I will not find the time to prepare a dish that requires the use of 3 pans, 12 different ingredients, 2 different kinds of meats, and homemade broth, for the sake of being a la Julia Child. But for weekday dinners, casual gatherings, and even special occasions, I try to keep it simple, quick, and easy. Esther Deutsch, in her new cookbook Chic Made Simple, brings 200 new recipes to pique your interest and satiate your appetite.

In Chic, you have a little bit of everything, from French-inspired Beef Bourguignon to Orange-Scented Rack of Veal, from Pistachio Pesto Fettuccine Alfredo to Spiced Mocha Mousse with Viennese Crunch. And there is even a step-by-step guide to make the cutest Chanel cupcakes.

I got a chance to ask Esther a few questions about the book.

What drives you to keep on creating and developing recipes?

I have a hard time following recipes precisely. When cooking with a recipe I have this innate compulsion to change or add ingredients. (It’s so much easier using ingredients you already have on hand than having to run out and buy ingredients). Because of my "inability to follow a recipe syndrome" developing new recipes became second nature. Many of the recipes in CHIC include substitute suggestions that can be used to replace certain ingredients in the recipes. Other than being convenient, the suggestions convey a message of confidence to the readers that enables them to use their own creativity in the kitchen. Most of all, it's a thrill for me to create recipes that are super easy yet give the impression that you slaved for hours.

Where do you gain inspiration?

Wanting to spend time with my children inspires me to create fast and easy recipes. Raising young children definitely does not offer the luxury of fussing in the kitchen all day. When expecting company, I don’t want to spend an entire Friday cooking in the kitchen while my children are home. So when I cook, my main objective is to cook recipes that will be quick and easy.

How long did it take you to work on your cookbook?

It took me two years to work on the book. But, since I was having so much fun doing it, it went by fairly quickly.

What makes you feel successful in this endeavor?

I am most proud that I managed to write this book while still being there for my children

when they got home from school every day. Balancing both was a daunting challenge.

Cramming full time hours in to a part time day taught me tremendous discipline and

focus that transfers to other aspects of my life.

You have great skills in styling and plating the food. Where did you learn and what tips

can you share with our readers?

I have never gone to culinary school and don't consider myself to be a chef - I am a cook. So, there isn’t really a specific method of training behind my food styling. My approach is "less is more" when it comes to plating food. What people find appealing is presentation that's kept simple - all you need is a clean white plate, a simple garnish, and a little TLC to produce a beautiful dish. It's ok if it's not perfect. There is beauty in imperfection. The photographers that worked on Chic Made Simple are amazingly talented and they were able to capture the special quality of the recipes. The camera is less forgiving than food that's presented in real life, so in the studio my most important tool is a pair of tweezers. Who knew tweezers can be so effective?

Thank you Esther for sharing your experience with us.

Now to truly gauge the success of a cookbook, you must try the recipes. I did just that, starting with the Coconut Tilapia with Apricot Teriyaki Sauce.

The fish was coated in a crunchy layer of breading and coconut flakes, with the coconut adding a hint of flavor that was at once unexpected and welcomed. It enhanced the delicate flesh of the tilapia and balanced the flavors remarkably.

I served it alongside a fresh arugula salad and it made a perfectly light and filling dinner. The kids liked it, too, which means it got promoted to being part of my meal planning (the one I make and never keep) repertoire.

If you'd like to peruse the book yourself, now you'll have a chance to win a copy, a special gift just in time for the holiday.

HOW TO ENTER

1. Leave a comment. Tell me what your favorite fast, yet fabulous recipe is. Or what you're making for dinner tomorrow. Or what you'll do with the cookbook if you win.

Additional Entries

1. Follow The Kosher Spoon by subscribing to the email list here and/or to the RSS feed here

2. Email and/or post on your Facebook wall about the giveaway: Win Esther Deutsch's Chic Made Simple Cookbook @ The Kosher Spoon http://bit.ly/U5YhT1

3. Follow @thekosherspoon on Twitter

4. Tweet about the giveaway: Enter to #win Esther Deutsch's Chic Made Simple #Kosher #Cookbook @thekosherspoon #giveaway http://bit.ly/U5YhT1

Remember to leave a separate comment for every entry. If you already follow The Kosher Spoon, leave a comment saying so.

Giveaway starts on November 30, 2012 and will run until December 9, 2012 at 11:59pm PST.

I will announce the winner on December 10th, so please check back to see if you won, otherwise leave an email address or a link back to a site so I have a way of contacting you. If the winner does not respond within 3 days, I will pick a new winner.

*Two food blogging friends are also hosting giveaways here and here, so check them out for more chances to win fabulous cookbooks.

Official Rules:

Giveaway is open to U.S. residents only.

To enter leave a comment.

One winner will be selected at random via random.org

The number of eligible entries received determines the odds of winning.

No purchase necessary.

Disclaimer: I was provided with the cookbooks for the purpose of doing a review and giveaway. All opinions are my own.

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Crêpes filled with Maple Roasted Pears

noreply@blogger.com (The Kosher Spoon) — Mon, 19 Nov 2012 07:31:00 +0000

I grew up indulging in sweet crêpes stuffed with so much Nutella, it would spill to the side and I'd then happily wipe it clean with another piece of delicious dough. Until now, my mind can't disconnect crêpes from the chocolate-hazelnut goodness it partners so well with.

It wasn't until my friend Aurelie, a born and bred Parisienne, shared her dinner ideas that she enlightened me with savory crepes. She regularly serves her family crêpes stuffed with cheeses and vegetables. What a lovely idea, it is.

But I still couldn't do it. Crêpes, to me, are fundamentally a decadent breakfast or a sweet dessert. So, instead, I decided to bridge a small gap and stuffed them with Maple Roasted Pears. The chocolate-hazelnut goodness had to stay on the shelf this time.

The result was a subtly sweet pear stuffing wrapped in a savory crepe batter, a harmonious balance of tastes. I finished it off with a sprinkle of turbinado sugar, for a faint crunch, that adds some texture to each bite.

This crêpes recipe that I found here is actually Julia Child's Master Crêpes Recipe, it can be used for sweet or savory fillings and is an easy, versatile recipe. A treasure to keep in your recipe box.

I hope you enjoy. And maybe bring out the chocolate-hazelnut decadence for your final bite. It's crêpes after all.

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Turkey Meat Ragu Pasta Sauce

noreply@blogger.com (The Kosher Spoon) — Thu, 15 Nov 2012 07:15:00 +0000

I have wonderful news to share with you: it's finally fall in Los Angeles. The mornings are crisp and chilly, perfect for layering with a sweater and scarf. The cold is a nice change, and in case you think I'm crazy to like the cold, know that it doesn't last long because by noon I feel like it's summer all over again. Yes, everyday I experience 2 seasons at once, and no I'm not complaining.

When I first moved to LA from New York, I, the committed east-coaster, remember asking every LA-loyalist what made them fond of this city. I definitely didn't think it was the bustle, or the architecture, or the culture, or even the people (who are quite nice, I should add), they all unequivocally said it was the weather. Every person without fail paid allegiance to their town because of it's mild, ideal weather. How overrated, I thought.

Fast forward a few years and well, I'll admit I also plead allegiance to LA for it's beautiful, pampering weather. I've taken it for granted that I wear boots for style more than necessity or that my kids play at the park all year round. And though I don't get to experience the changing autumn leaves or beautiful white snow, I feel thankful and spoiled that I live in this city.

But don't think that I don't look forward to cozy, hearty dinners. The chill in the air returns fiercely once the sun has set and I enjoy nothing more than the heat from the stovetop warming my home.

This is exactly what this Turkey Meat Ragu Sauce did. I let it cook slowly, almost endlessly, until the flavors were so integrated that you couldn't distinguish any particular ingredient from its smell. I made it with ground turkey and some semi-sweet red wine I found somewhere in the back of my fridge. It's always a nice feeling to use something that's almost expired.

All family members were happy and sated, which is always an accomplishment.

I hope you enjoy your autumn chill, however long you've had it. And to all the east coasters affected by Sandy, I pray that your lives should return to normalcy and you only see good and blessings.

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Homemade Pumpkin Granola

noreply@blogger.com (The Kosher Spoon) — Fri, 09 Nov 2012 05:33:00 +0000

Breakfast is undoubtedly my favorite meal of the day. I'll eat breakfast foods for lunch or dinner. Every day, if I could.

Funny thing is that it happens quite often that I'll have cereal or toasted bread (feta cheese and arugula make great toppings, you should know) at lunchtime. Just like many mothers of small children, my days are busy, and unfortunately I often resort to quick meals to satiate my hunger. And so, cereal and toast it usually is. It's healthy-ish, I reason.

The problem with eating too much cereal is that it gets boring, especially since I try to keep it wholesome. So, I decided to shake things up and instead of having cereal with my milk, I put in some granola.

I made this Pumpkin Granola in very little time and it tastes oh, so much better than store-bought granola. The oat chunks came out crispy and let out the flavors of the pumpkin and spices. I savored each spoonful to the point that I refused to share, not even a little.

The pumpkin puree and spices add a delicate touch of flavor and aroma that makes it perfectly spiced and not overbearing. It makes a great topping for yogurt, as well.

The recipe is from The Sprouted Kitchen cookbook which I told you about already. And it was so it. So the sprouted kitchen to make something healthy and delicious. The granola is naturally sweetened (with maple syrup), has healthy fat (olive oil), and enough crunch that it's addicting. I surely don't mind eating this every day.

It's a perfect recipe and one I will surely double next time. It didn't last more than 2 days, making my lunches quite delicious.

This would also make a lovely homemade gift for someone packaged in mason jars and tied with ribbon.

{Enjoy}

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Butternut Squash and Caramelized Onion Galette

noreply@blogger.com (The Kosher Spoon) — Thu, 01 Nov 2012 05:04:00 +0000

I didn't think it was possible but Deb Perelman managed to do it effortlessly. I laughed out loud while reading a cookbook. Does that ever happen? You can feel inspired by a cookbook which will lend a comfortable smile while perusing the recipes, or you can be more placid until you flip to a dish that excites your taste buds and creates excitement. But that's all very civil and contained. Not so with The Smitten Kitchen Cookbook, you will have bouts of real, natural laughter. That's some talented Manhattanite, that Deb.

She brings funny anecdotal stories and recounts how she came to create some of the recipes. The ingredients get a life of their own as she describes them in such vivid words that you have no choice but to stick a bookmark on that page because she's convinced, or better yet coerced, you, again, that this is the best recipe in the book that you must promise her you'll try.

And there are many such recipes. Too many, I should add. Though I easily cross off the blatantly non-kosher ones, such as the ones with bacon and seafood. Deb does steer back to her tradition and gifts us with a beautiful fig, olive oil and sea salt challah.

But there are so many other delicious recipes to try like the raspberry ricotta scones, and the corn-risotto stuffed poblanos (which is part of a larger Vegetarian section). It's not until you get towards the end of the book that you find the really good stuff, that leaves you off on a sweet note: Deb's desserts. Imagine images of buttered popcorn cookies (popcorn in a cookie? genius!), and chocolate hazelnut crepe cake (which might turn into my husband's next birthday cake), and many more cookies, tarts, and cakes.

Overall, the cookbook is very much an extension of the ever-popular blog by the same name. The recipes are delivered with ease and detailed guidelines that can make the greatest novice into a seasoned chef. They are definitely tried and true, rightful to Mrs. Perelman's obsessive perfectionism.

The first recipe I decided to try from the book is the Butternut Squash and Caramelized Onions Galette. It's not very hard to understand why. This dish represents all the goodness of fall in irresistible flavors. A rustic savory dough wraps slices of sweet, caramelized onions and pieces of roasted butternut squash; a perfect hearty weekday dinner.

I made this savory galette for an intimate dinner party I hosted. My friend was visiting from Montreal with her husband and baby and we had a delightful time together. It's funny how things change so quickly while we're busy growing up. Anabelle and I used to play "mommies in the kitchen" together and here we are being mommies. (I'll let you say the cliche yourself. I rather not state the obvious that time flies.)

After the very first bite, I was demanded the recipe. It was that good. So here it is, Anabelle. Thank Deb Perelman for it.

Oh, and Deb, just wanted to add that my kitchen is positively tinier than yours.

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Apple Turkey Burgers with Rosemary Acorn Squash

noreply@blogger.com (The Kosher Spoon) — Wed, 24 Oct 2012 05:14:00 +0000

I love discovering new food blogs, and despite the countless ones floating around the web, I thought I had explored all the popular ones and grouped them comfortably in my google reader to enjoy. I guess I missed one, and an important one that is. During a lovely September week, many different food bloggers posted recipes from The Sprouted Kitchen's cookbook: The Sprouted Kitchen: a tastier take on whole foods. You don't have to guess that I quickly clicked over to explore the blog that holds the key to a whole new world of healthy cooking.

Well, if you're still here and didn't click over there, then you should know that Sara's recipes are truly compelling. I just had to take a peek into her cookbook. Suffice to say it was on my doorstep a short while later.

It didn't disappoint.

The book comprises of a collection of recipes that are unique without needing frivolous ingredients. Many of the dishes are vegetarian, filled with fresh herbs and vibrant produce. Sara does a beautiful job dressing up ingredients in layers of flavors that are subtle yet remarkable. It's an interesting combination.

And the photographs. They are positively stunning in their simplicity and elegance. The colors are rich, the shadows deep, and the light breathtaking. Photos are the integral partner that bring the dishes alive.

What I love most about The Sprouted Kitchen is Sara's relaxed approach to healthy eating. She doesn't seek to advocate a specific diet, nor require hard-to-find ingredients. She leads you through the steps, with a laidback voice that gives you confidence and joy in the meal you are preparing. She simply has a passion for real, unprocessed, homemade food. I love that, because that's how I feel about food as well.

I must say I couldn't pick a recipe to try first. There were the lentil meatballs with lemon pesto and the peanut butter pretzel tartlets that made my heart skip a beat. I did run to try the creamy egg omelet first, that completely revolutionized my mornings, with the addition of just one tablespoon of milk to eggs (so simple, yet so significant), I got a creamy, delicate omelet with a hint of flavor that makes all the difference.

But I also wanted to tell you about the roasted acorn squash with hazelnuts and balsamic reduction, and the roasted tomato soup, and how about the plum tartines. There are just so many things to share.

For those wondering about the kosher status of the book, well it isn't officially kosher, but it isn't terribly unkosher. There are no more than 5 out of the 100 recipes that are impossible to adapt in the kosher kitchen. I consider this book to be a great source of inspiration for healthy, family meals and snacks. (Did I not tell you about the crunchy curried chickpeas?)

So I finally settled on the Chipotle and Apple Turkey Burgers. I was having company over, and felt that this was the perfect dish to grill up for a hearty meal.

The burgers were juicy, with the apple, celery and onions giving them a nice texture. I topped it with a dollop of herb aioli, which I made in a flash with store-bought mayonnaise. Finally, I wedged it between a Kaiser roll and paired it with roasted rosemary acorn squash, which I loosely adapted from another recipe in the book. A perfect meal shared with family and friends. I will admit that I even had to hide the last remaining burgers so I could keep them to photograph the next morning. That makes me happy. A delicious meal it was.

I'm really looking forward to cooking from this book, and exploring new flavors, both sweet and savory. (This morning I made the Pumpkin Granola, if you must know. I'll share it with you in a bit.)

(Also, I peaked into a few more cookbooks that I'll tell you about soon enough.)

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Israeli Couscous with Cinnamon Roasted Sweet Potato

noreply@blogger.com (The Kosher Spoon) — Mon, 22 Oct 2012 18:58:00 +0000

Being that I'm a stay at home mom, I seldom plan for lunch meals. I reason that since I'm home with my kids anyway then I'll just figure something out when the time comes. Sometimes I pray for leftovers to conveniently nourish my kids mid-day, but that doesn't always happen. So I mostly rely on easy, quick, healthy meals, or a peanut butter sandwich, to feed my two active toddlers.

This Israeli Couscous with Cinnamon Roasted Sweet Potato is my latest go-to lunch recipe. It combines the heartiness of the ptitim (as I grew up calling these small pearled pastas), with the bounty and spice of fall, a lighty roasted sweet potato.

Streamline the preparation by either having a batch of roasted potatoes in the fridge, or roast them while the pasta cooks. This also stores well in the fridge for the next day. Who doesn't love leftovers?

Half of the Israeli couscous is whole wheat round ones, and the other half is cute little heart-shaped ones.

My little ones couldn't wait for me to take the pictures so they could dig in. They loved it and I hope you love it, too. Enjoy.

Israeli Couscous with Cinnamon Roasted Sweet Potato
Ingredients:
1 1/2 cups of Israeli couscous
1/2 medium onion, diced
1 tablespoon of olive oil
2 cups of boiling water
1 medium sweet potato, diced
1 teaspoon of olive oil
salt and pepper
pinch of cinnamon

Directions:
1. Preheat your oven to 400F. Toss the sweet potato in 1 teaspoon of oil, salt, pepper and a pinch of cinnamon. Bake for 20 minutes.
2. In a small saucepan, heat one tablespoon of oil on medium heat. Add the onions and cook until translucent. Add the couscous and coat with oil. Add the water, a pinch of salt, stir, bring to a boil and cover. Lower to a simmer and let cook until all the water is absorbed, about 15 minutes. Pour the prepared couscous in a bowl with some roasted sweet potatoes.

{Enjoy}

Laham Bajine: Syrian Meat Pizzas

noreply@blogger.com (The Kosher Spoon) — Thu, 11 Oct 2012 05:56:00 +0000

Before I got married I gave my husband plenty of warnings about my inexperience in the kitchen. I even amused him with a story or two about my catastrophic cooking attempts in college. He wasn't deterred. Somehow, he believed that I would rise to the occasion and cook away. And just to make sure, he happily bought me my first cookbook: Aromas of Aleppo, a collection of Jewish Syrian recipes. Coincidentally, those are the foods he grew up with. He hoped the book would bring me to producing weekly platters of kibbeh and laham bajine, instead I clung to the more approachable recipes like Green Beans in Garlic and Tomato, or Chicken and Potatoes. Kibbeh is an art I left to Syrian women busying themselves in their Brooklyn kitchen.

As for laham bajine, the round mini meat-filled pizzas, I tried making them once for my father-in-law, the first time we had him over for a meal. He took a bite and the unintentional look he had on his face reassured me that it was my first and final attempt. I decided that my husband will just have to enjoy this dish when he visits his aunt Esther in Israel.

This famed aunt Esther is the star cook in my husband's Turkish-Syrian family. She makes the traditional foods just like her mother used to make, and lovingly toils over every laborious step, keeping things authentic. A far cry from my cooking style of simple and convenient. Naturally, I was intimidated and never bothered asking for her recipe.

And then, this past summer, we made our way into her home and my husband re-experienced the aromatic scent of her cooking. It captivated his nostrils and he looked at me with sincerity and asked me to get the recipe for laham bajine. He was ready to beg, I could sense by the droop of his eyebrows. I couldn't not agree, that would have been an obvious marital faux pas. And like a devoted wife, I asked dear aunt Esther how she made her signature dish. With great alacrity and real Israeli informality, she told me how she makes these little meat pizzas. And all I could say afterwards is: that is so easy! What I was so fearful of turned out to be something I could easily do.

Back in my LA kitchen, I surprised my husband with these for Shabbat. When he took the first bite and I held my breath in anticipation to his reaction, he smiled big. They got a passing grade.

I will note that this recipe is not the traditional Syrian way of making laham bajine, however this is the way my husband's family loves it. This recipe features meat mixed with tomato paste, luscious caramelized onions, a touch of lemon juice for an unexpected tanginess, and a mix of spices that brings it all together. The crust is a simple flour, yeast, and water mixture; the perfect canvas to let the flavors of the meat shine.

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Maple Spice Bundt Cake with Walnuts

noreply@blogger.com (The Kosher Spoon) — Thu, 04 Oct 2012 08:11:00 +0000

I feel like I was just here. Like I just removed the crumbly goodness of a cake that had my kitchen smelling the aromas of summer and fall simultaneously. The plum crumb cake didn't make it through the weekend, just so you know.

But then I got busy with the beautiful, joyous, crazy, rejuvenating holiday season September brings. It's indeed a special time, filled with family gatherings, brimming with hope and anticipation for a new year with new goals and endeavors. There was Rosh Hashana, Yom Kippur, and we're right in the middle of Sukkot. You can imagine there have been many, many meals. Thirtheen, so far to be exact. And guess what I'm running back to tell you about: another cake.

See, I try to keep the recipes I share somewhat balanced. A side dish and a dessert one week, a meat dish, another. But I think I've failed at that attempt. Rather, I come and share things that deserve a special mention. The recipes that shine and please. Those that when you come over will warrant a: you have to try this, coupled with a tinkle in my eyes from sheer excitement.

This Maple Spice Bundt Cake fits the bill.

I made this cake on the eve of Yom Kippur, on a whim. It began with a neglected bundt pan that I found buried in the back of a kitchen cupboard, the kind you need a chair to reach. It looked forlorn, reminiscent of days when boxed mixes lined my pantry shelf and I used it as a trusty mold to bake my convenient cakes. But now, when rarely would you find such a, um, mix in my home, the pan seemed neglected. So I decided to use it, without a recipe in mind, a few hours before the holiest day of the year, with absolutely no clue as to the direction this recipe will take. Usually, you would find me (over)researching all kinds of bundt cake recipes to find the perfect skeletal recipe I could play around with. But time is precious, especially when the "research" sometimes takes more time than the actual baking.

But I found my way.

I started with a brand new bottle of dark amber Grade A Maple Syrup, sprinkled in some fall spices whose smell still lingered from aforementioned Plum Crumble, and finished off with handful of raw walnuts. A new cake was born. The perfect accompaniment to the warm tea that soothingly flows down your throat as you break the fast.

The maple syrup added a delightful taste to this fall cake, keeping it moist and fragrant, without overburdening the flavors. The cinnamon, ginger, and nutmeg spices are delicate and lend to a flavor that's understated, yet enjoyed in every bite. I scaled back on the sugar, as I do on most of my recipes, yet let the brown sugar shine. I prefer my cakes, lightly sugar-kissed, rather than overly sweetened.

It's such a thrill, it even feels somewhat victorious, when an experiment turns out successful. I hope you will try it soon. It's the perfect way to usher in the new season with the last days of lingering in the Sukka, in the sun, wherever you may be.

Happy Holidays.

As a side note, it was The Kosher Spoon's First Birthday (the very first post). How exciting is that? Because I'm hopelessly unceremonious, I did not celebrate appropriately but I did want to extend my deep gratitude to you. To all the readers, thanks for dropping by. I appreciate the company.

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Plum Crumb Cake

noreply@blogger.com (The Kosher Spoon) — Mon, 10 Sep 2012 04:08:00 +0000

It happens every time I go to the market. I walk in with a mental checklist of things I need, and I walk out with many things I don't need. It's the produce's fault. I get mesmerized by beautiful, blemish-free, ripe, sweet-smelling, juicy fruit. And since summer is slipping by, I'm holding onto the last inkling of perfect stone fruit by buying the prettiest ones I can find.

So naturally, I came home last week with fresh, firm, tangy red plums. I introduced them to their cousin, organic black plums, that were already sitting in my fridge, which I had two bags of. (I should start looking at what I have in the fridge before I go to the market.) So, what's a girl to do with too many plums?

Luckily, Jess from Sweet Amandine posted a marvelous recipe the very same day. Divine providence, I tell you. She made Plum Crumb Bars and convinced me to make them too. Check out her blog and you'll see how her effortless writing, which is humorous and witty, has a power to get you to make what she's cooking. She describes fruits and spices like characters in a novel. Love that.

So with my abundance of plums and her ginger-is-so-fall message, I set out to make her Plum Crumb Bars, which I turned into a Plum Crumb Cake. The smell, taste, and warmth of Fall in a nutshell.

(my daughter is being the perfect assistant: tasting the subject)

The cake came out perfect: not too sweet, moist but firm, and smelling like the aroma of fall. I'll definitely be coming back to this recipe, especially since it was so effortless to make. I didn't even need to bring out my mixer. I used my hand to combine all the ingredients, put it in a pan and placed it in the oven.

There are endless variations you can come up with, as well. You can try apples, and add chopped pecans to the topping. Or even venture to make it with figs, or blueberries. Whatever you overbought at the market, of course.

This would also be lovely served warm with scoops of vanilla ice cream and berries on top. Enjoy this versatile recipe and let it bring you into the feeling of fall.

oh and if you haven't entered yet, you can leave a comment here to win a cookbook!

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Pomegranate, Almond and Raisin Couscous

noreply@blogger.com (The Kosher Spoon) — Tue, 04 Sep 2012 12:00:00 +0000

Yey, there's another food bloggers party. And of course, I joined. It's a lot of fun uniting with the many, many other food bloggers to post recipes that have a shared theme. You witness and explore the unique ideas and original interpretations fellow foodies have on various dishes.

So when Jessie of Taste and Miriam of Overtime Cook mentioned a Jewish Holiday Blog Party, sponsored by Kitchen Aid no less, I was excited. It is the perfect way to ease into the Rosh Hashanah spirit and get inspired by the recipes. (Yes, many involve Apples and Pomegranate. Mine included.)

Rosh Hashanah is one of my favorite holidays, even though it comes with conflicting emotions: excitement and trepidation. Excitement to get back into the rhythm of Yom Tov, which means cooking, eating, spending quality family time, reading, praying, and more. Yet trepidation because of the significance of the day, it is after all called Judgement day. Dramatic, I know, but true nonetheless.

So for now, ill just focus on the fun part: the food.

I chose a twist on the classic Moroccan couscous. I wanted it to be sweet, yet savory. A perfect side dish, a complement to any main course you choose to make. And most importantly, an easy one, since time is precious when multiple meals need to be made.

Meet your new favorite side dish: Pomegranate, Almond and Raisin Couscous.

The couscous is dressed up in sweetened raisins, golden almonds, and bejeweled with red, tart pomegranate seeds. It's sure to please the eye, as well as the palate.

So as the pomegranate start rolling into the market, and you crowd them into your overfilled shopping cart, until they spill out of their bag and onto your counters, remember to lovingly adorn your food with its seeds. For a fruitful year. Plentiful, and sweet.

Pomegranate, Almond, and Raisin Couscous

½ cup of sliced almonds

½ cup of raisins

¼ cup of pomegranate seeds

2 tablespoons of grapeseed oil

2 tablespoons of water

1 tablespoon of brown sugar

1 tablespoon of granulated sugar

1 ½ cups of packaged couscous

1 ½ cups of boiling water water

salt

In a large bowl, place the uncooked couscous, season with salt and pour the 1 ½ cups of water. Stir, cover, and set aside.

In skillet, heat the oil on medium heat. Sautee the almonds and raisins. Dissolve the sugar in 2 tablespoons of water and pour over mixture. Stir constantly, until the almonds are golden. Remove from heat; transfer onto a plate.

Before serving, assemble fluff the couscous, add the raisins and almonds, and sprinkle the pomegranate seeds. Garnish with parsley.

{Happy New Year}

Challah and Bread:

Marlene of The Jewish Hostess made Apple Challah

Amanda of The Challah Blog made Pomegranate Challah

Shelly of The Kosher Home made Apple, Honey and Pomegranate Challah!

Sides, Salads and Starters:

Sarah of Food, Words, Photos made Tzimmes (Rosh Hashanah Carrots)

Tali of More Quiche, Please made Roasted Beets and Butternut Squash

Roberta and Lois of Kosher Eye made Simanim Salad

Chanie of Busy In Brooklyn made Pomegranate Coleslaw

Rivki of Life in the Married Lane made Super Salad

Hannah of Cooking Manager made Beets Marinated with Ginger and Garlic

Sina of The Kosher Spoon made Pomegranate, Almond and Raisin Couscous

Shulie of Food Wanderings made Rosh Hashanah Salad

Hindy of Confident Cook-Hesitant Baker made Warm Roasted Beets with Farro

Sarah of Kosher Street made Sweet Potato Apple Tzimmes

Main Dishes

Jessie of Taste made Smoked Salmon

Samantha of The Little Ferraro Kitchen made Chicken with Dates

Michele of Kosher Treif Cooking made Coconut Chicken Strips with two dipping sauces

Melinda of Kitchen Tested made Key Lime Glazed Duck

Stephanie and Jessica of The Kosher Foodies made Chicken Braised in Pomegranate

Liz of The Lemon Bowl made Beef Brisket

Estee of Anyone Interested? made Easy Breazy 5 Minute Brisket

Desserts and Drinks

Miriam of Overtime Cook made Mini Apples and Honey Tarts

Laura of Pragmatic Attic made Fresh Ginger Honey Cake

Susan of The Girl in the Little Red Kitchen made Honey Caramel Apple Galette

Danielle of Hugs and Cookies xoxo made The World's Best Rugelach

Amy of What Jew Wanna Eat made an Apple and Honey Cocktail

Nick of The Baking Process made Apple and Date Honey Squares

Lisa of The Monday Morning Cooking Club made Honey Chiffon Cake and Traditional Honey Cake

Leah of Cook Kosher made Pomegranate Ice Cream

Nossi of The Kosher Gastronome made Non-dairy Key Lime Cheesecake Bar with Key Lime Caramel

And of course it's always fun to begin a new year with new things. Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to three lucky winners.

To enter, leave a comment on this post. You can say anything you want, but if you need help, tell me what your favorite holiday recipe is or what your new year's resolution is.
Limit one entry per reader per blog so click over to the other participating blogs for your chance at additional entries! Giveaway ends 5 am eastern time on September 11th, 2012. Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the US.

This is the first of hopefully many exciting Holiday Blog Parties, so if you would like to join in the fun, please email holidayblogparties@gmail.com.

A birthday party

noreply@blogger.com (The Kosher Spoon) — Fri, 31 Aug 2012 13:23:00 +0000

There was a birthday party last week. It turned out to be everything I hoped for; an intimate celebration for my daughter's third birthday.

Three is an underrated milestone, I think. It marks unofficially the beginning of the child's footsteps in this world. They are incessantly verbal, strive for independence, are infuriatingly rebellious, and are brimming with excitement at their daily adventures. They are starting to form friendships, and are slowly demoting your role as the most important person in their life. Or maybe it's just my dear daughter who is at that stage right now. I see the changes in her happening slowly. Her shy, sensitive, delicate soul is emerging for the world to see.

She has been the center of my life since she was born. We have spent her first three years together, every day; learning and growing. My immense love for her is immeasurable and seeing these natural changes is bittersweet.

Soon she will go to preschool and have a world outside the cocoon I created for her.

And so, for me, her third birthday was a significant event.

And therefore, there were lots of preparations.

I made a few things from scratch, including a Caramelized Onion Quiche, a Mexican-style Pasta Salad, and a Quinoa Tabouleh with Heirloom Tomatoes.

You'll hear about those soon.

But I gave my all to the birthday cake.

For all the past birthday cakes I've made, I unapologetically used Duncan Hines Cake Mix. I figured since assembling the cake is a feat on its own, I wasn't going to spend time making the base from scratch. After all, it would be devoured by all anyhow.

But this time was different. The occasion was different. So I looked around to find the perfect cake that would complement the celebration. It had to be dense and moist, as well as feminine and delicate.

I found it at Miette.

I made their Double Chocolate Cake. A feast of cocoa it turned out to be. This cake was decadent and delicious, yet still retained a lightness that made another spoonful, or three go unnoticed.

I got inspiration for the frosting here. I was attracted to the texture of the tart candy as well as the contrast in flavor between the sweet and tangy.

A success it turned out to be, but effortless it was not.

For some reason my beloved pasta salad went unappreciated. A pity. Not many served themselves this dish and I had some left over, which I enjoyed immensely the following day. On the other hand, the onion quiche and quinoa tabouleh were a major hit.

Overall it was a lovely celebration. I watched my daughter beam with joy at the attention she received from family (or maybe it was the overload of presents that did it for her). I shared my home with those closest to us. We laughed and ate (and I photographed). Gd has blessed us immensely and I'm truly grateful.

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Grilled Apricot Arugula Salad with Goat Cheese

noreply@blogger.com (The Kosher Spoon) — Mon, 20 Aug 2012 05:21:00 +0000

Apricots are my favorite summer fruit. Or maybe white peaches are. Actually, I enjoy ripe, sweet cherries very much. Ah, it's hard to pick a favorite. Summer's bounty is sweet and colorful, which means I happily stock up on the most fragrant fruits at the market.

And usually that means I overstock.

What's a girl to do with one too many apricots? Especially the white, cottony apricots that were left behind because they felt too firm between my fingers. The ones that might ruin the steady sequence of sweet apricots my palate got accustomed to with their unwelcome tartness. Those get left behind in the fruit bowl, unworthy of being consumed raw.

So, I grill them. And they become perfect again. The cooking process actually brings out some of their sweet, natural juices and mixed with some honey, they'll make your taste buds sing.

This salad is an interesting medley of flavors. It starts with the spiciness of the arugula and is topped off with the distinctiveness of the goat's cheese as well as the sweetness of the apricots and figs. Finally, it's finished off with the strawberry vinaigrette, that adds a touch of tartness.

A fun summer salad to savor before summer drifts away.

This recipe is part of another Kosher Connection LinkUp. The last one which felt not so long ago was a lot of fun! Keep an eye out for future themes.

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Chocolate Cashew Balls

noreply@blogger.com (The Kosher Spoon) — Sun, 19 Aug 2012 05:38:00 +0000

I made these Chocolate Cashew Balls a short while ago. I adapted this recipe from one I saw over at Elana's Pantry. It is easy, healthy, and chocolatey!

I tried it and ate so many.

My only mishap, which is visible in the picture is that I processed the cashews in the food processor a little too long and so the natural oils started separating and they look "sweaty". They also didn't have the crunch factor that I enjoy in recipes that use nuts. So, lesson of the day: don't over-pulse nuts!

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Pecan Blended Iced Coffee

noreply@blogger.com (The Kosher Spoon) — Fri, 17 Aug 2012 05:17:00 +0000

Hello, hello.

It's been quiet around here. I went away, actually. To Israel, if you care to know. The holy land, where the cities are vibrant and alive (really, I saw kids playing at the park at 930pm!). The food was delicious of course, but there was one item that captured my taste buds: Pecan Blended Iced Coffee.

See, there's something I find really interesting in myself. I cannot stand drinking coffee (that's blasphemy to an Israeli, which I am). I've had roughly three (unfinished) cups this year, and only because I was tired and hoped the caffeine would revive me, which it didn't. Ironically, I love everything coffee-flavored. I enjoy, even prefer, the taste of coffee in cookies, ice creams, and cakes. I can't explain it. The smell gets me weak in the knees, yet the actual drink elicits a disgusted look on my face.

Now when I'm in Israel, I bid my healthy regimen goodbye and happily order ice cafe, as it's called, everywhere I go. Ice cafe is sort of like an ice blended from Starbucks/Coffee Bean, but it has more character. It's definitely over sugared, which makes it more like a sweet treat and lends to my fondness for it.

And so one lovely afternoon, sitting at Greg Cafe, I was introduced by a very nice waiter to the best ice cafe I've ever had. It had the perfect balance between strong bitter coffee, sugar, and roasted pecans. The nut also added an unexpected crunch and took this drink to the next level.

I became so hooked, that I ordered it every time we were near a Greg (no one could explain to me who Greg actually is!). Even when I was on the way to the airport. I couldn't get enough.

Naturally, it was the first thing I tried to recreate back home. I still haven't hit the nail, but I've come close enough.

This is definitely a refreshing drink worth reaching for your blender.

Let me know if you've tried it.

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{Dairy-Free} Halva and Pistachio Ice Cream

noreply@blogger.com (The Kosher Spoon) — Mon, 16 Jul 2012 07:05:00 +0000

Unbelievably, it's mid-summer and I haven't posted a single recipe of the single most important part of the season: ice cream!

No one will argue that ice cream is the perfect way to cool down and treat yourself to something delightful. There are endless flavor combinations of ice creams floating around, but I'm pretty confident you haven't come across this perfect blend of halva and pistachios. I'm excited to introduce it to you. You might have had pistachio halva, but rest assured this halva and pistachio ice cream takes it up a notch. Mainly because the pistachio ratio is dramatically increased and complements the smoothness of the halva against the velvety texture of the ice cream.

What got me even more excited about this recipe is that I was able to make it without an ice cream maker. It's also healthy, naturally sweetened, and dairy-free. That basically means I can have as much as I want, whenever I want. And, I did.

I savored spoonfulls of rich, creamy ice cream that had a hint of a coconutty aftertaste.

I might have shared with the family a little, but mostly two baking dishes disappeared in matter of two days.

I promise, it's that good.

I hope you're enjoying your summer and creating memories.

You can find other ways to keep cool and check out the other links below! A group of great bloggers have launched a Kosher Linkup, and you can check them out here.

Also, in case you were wondering...we have a winner! Random number: 9. Nedra Weinreich! Contact me at thekosherspoon (at) gmail (dot) com

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Mediterranean Frittata with Goat Cheese

noreply@blogger.com (The Kosher Spoon) — Thu, 12 Jul 2012 05:46:00 +0000

Making frittata has been on my "to make" list every since I discovered it on the cover of a Williams-Sonoma catalog. That was about four years ago, when I was first married and started getting interested in a Williams-Sonoma catalog.

They made the frittata look beautiful, dressed in bright red bell peppers, sprinkled with cheese, and garnished with herbs. But I was apprehensive about using so many eggs, I didn't want it to taste "eggy".

Well, when I saw Jamie's frittata in her Meals in Minutes cookbook, I let myself trust her and tried her recipe. Let me tell you, it tastes just as good as it looks. This frittata is definitely going on my weeknight dinner repertoire.

It turned out light and fluffy and balanced the right combination of flavors. A real savory treat your whole family can enjoy.

The best part about this recipe is that leftovers are your friend. You can enjoy a slice cold the next day.

{If you haven't already done so, you can enter to win Jamie Geller's two cookbooks here.}

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