As I got ready to write this review of Prime Grill, I discovered that I had started one after Passover last year. I’m going to leave that review in place and add to it. The following is the first part: As many of you know, we demolished our 29 year […]
Month: January 2015
Called Skordalia in Greece, this dip is easy to make and completely addictive. Enjoy it with pita wedges and crudites. Prep time: 20 minutes
Estee Kafra- @KOSHERSCOOP.COM- has come out with a delicious new chocolate chip called: BEST INGREDIENTS FOR BEST RESULTS SEMI-SWEET CHOCOLATE CHIPS. They are made from 100% Barry Callebaut chocolate. These chips have: NO DAIRY, NO GLUTEN, NO NUTS; and as Estee says: NO REGRETS! They are KOSHER (OU, COR) and […]
I first decided to prepare Moussaka when I started to make Purim dinners for a group of friends. We started out as young couples with our children and now it has grown to include everyones’ grandchildren as well. I needed a menu much of which could be made in advance […]
Rich and full of flavor. this meat sauce is easy to make and always a crowd pleaser. I like to use any pasta with ridges that will hold on to the sauce; or alternatively, roast spaghetti squash and use that.
White Bean Soup combines the comforting flavor and texture of white beans and the umami of dried porcini/shitake mushrooms and rosemary. It is the perfect answer to a cold Winter’s night. Add some crusty bread and salad and make it a meal. Prep time: 20 minutes
Take the Parmesan out of the Pesto and you have a much sharper taste of garlic. Spread this Pesto over Rack of Lamb and you have a mouthwatering treat! The delicious flavor of roasted lamb melts into the Pesto and the result is a spectacular treat. I urge you to […]
Tkemali is Georgian (Russian) in origin and is easily found ready made in Russian neighborhoods. It is the Georgian equivalent to catsup- although it has a much more complex flavor. Both catsup and Tkemali have a fruit as their base-tomatoes for catsup and sour plums for Tkemali. As sour plums […]
Combine cinnamon, allspice, mint, cilantro, garlic, raisins and pine nuts with chopped meat. Shape this mixture into small meatballs, brown and simmer and you will have the most amazingly delicious hors d’oeuvre you have ever had. Dip the meatballs into Sour Plum Sauce (Tkemali) and you’ll be hooked!