My love affair with Chicken Liver Pâté began when I was a child. My parents enjoyed eating at French restaurants; and often took my brother and me with them. It was at those restaurants that my love of pâté began. It was such a treat to be served a slice […]
Chopped Chicken Liver is the quintessential Jewish comfort food and always a guilty pleasure! Annie Mae used to “kasher” the livers and make the schmaltz in the kitchen of my childhood. Of course, you can buy pre- kashered livers, rendered chicken fat and even Chopped Liver at the butcher; but, […]
These tiny baby Brussels Sprouts with Walnuts and Dill are full of flavor and have a wonderful aroma. Steam them gently to retain their bright green color. The result will be tender brussels sprouts with crunch from the walnuts and wonderful flavor from the dill. If you can’t find the […]
This Corn Pudding recipe was taught to me by two wonderful ladies from the South. The flavor of caramelized corn, sugar and vanilla is irresistible. If you make it with coconut oil, there is a light flavor from coconut; although the vanilla covers up most of it. I generally use […]
Beets are beautiful to behold, deliciously sweet to eat and full of vitamins! I like to wear gloves when handling beets so that my hands don’t turn red. If you are roasting yellow and red beets at the same time, you should wrap them separately so that the red doesn’t […]
Whether it’s freezing outside or there’s just a chill in the air; it’s great to come home to a big bowl of steaming hot Vegetable Soup. I’ve got a long list of veggies in this soup already; but you can always add or subtract to your taste. Celery root and […]
Nothing soaks up gravy like a crispy on the outside, creamy in the middle Potato Kugel. If you prefer Gluten-Free and /or you want to make this Potato Kugel for Passover: replace the cornstarch with potato starch and the corn oil with oil that is kosher for Passover. This recipe […]
I love Onion Soup. Traditionally, if you’re not kosher, it is made with beef broth and has grilled bread covered with melted cheese that drips down your mouth as you eat it. That doesn’t work for a Kosher house. I could make it with beef stock and leave out the […]
Green Beans are slightly different in shape and don’t have the string that string beans have. Those strings, which are a pain in the neck to remove; also make the bean tougher and the cooking time longer. I grew up with string beans either canned or frozen. Crisp-tender wasn’t a […]
I needed to develop a Nut Free Vegetarian Chopped Liver because my grandchildren are allergic to nuts; and their Mother, my daughter is vegetarian. All the vegetarian chopped liver recipes I have seen have nuts as an ingredient. I tried many variations- combining different amounts of mushrooms, string beans, onions, […]