This Dairy-Free Eggplant Onion Quiche is as satisfying as its dairy counterpart. In this case, beaten eggs and tomato purée form the dairy free custard that cradles the sautéed eggplant and onions in a pie crust. Serve this Dairy- Free Eggplant Onion Quiche as a vegetarian side dish or entrée. […]
I first read about how to make Boeuf Bourguignon in Julia Child’s Mastering the Art of French Cooking and was hooked. I then set my mind on creating a kosher version. At first, I actually did brown each beef cube individually. What an annoying task. It was my brother in […]
This light creamy purée of Tomato Soup, Meyer Lemon and Avocado does not have even a drop of cream. Puréeing the tomato mixture long enough in the processor produces the creaminess. The delicate flavor of this Tomato Soup, Meyer Lemon and Avocado comes from fresh thyme and orange zest. A […]
Turkey Bacon Potato Latkes are a smoky savoury version of our traditional latkes. I chose kosher turkey bacon because it’s less fatty and less rich than its kosher beef bacon counterpart. And of course, for my family, which consists of those who eat everything, vegetarians, and I’m feeling “picky” today […]
Onion Marmalade is a revelation. It is made with onions that are caramelized and turned into a thick, gooey, delicious treat that you can spread on grilled bread, spoon into baked potatoes, drip on latkes, soft cheese or a juicy steak . Every onion is unique. They have varying degrees […]
These Sugar Cookies for Cookie Cutters are not too sweet on their own; so they make a good foundation for the sugar and sprinkles you use to decorate. They can be cut into any shape you choose. I particularly like to make turkeys, pilgrims or dreidels out of the dough. You […]
Poached Pears in Red Wine and Cinnamon are delicious, beautiful and easy to prepare! What more could you want of a recipe? Okay, yes, you do have to peel and core the pears; but the results are worth it. If you have ripe pears, the coring is easier and the […]
Curried Butternut Squash Soup takes advantage of the combination of tart Granny Smiths and sweet butternut squash. The curry adds flavor and warmth to your palate. You can make it as mild or spicy as you like by the type of curry you use. Eat it plain or add croutons, […]
This Riced Egg Mold is a very old family recipe that my Mother’s family made for card parties and brunches. Mayo free, it is a very light dish. My family used to serve it with Russian Dressing. In this picture, I’ve plated the Riced Egg Mold with a tomato salad […]
Florentines are lace cookies with the addition of minced candied orange peel. Yes, you can buy the orange rind; but trust me, if you make your own, the results will be worth it- and you have the bonus of snacking on the leftovers! Florentines are traditionally made with chopped nuts […]