I make this Asparagus and Celery Root Soup with white asparagus rather than green. White asparagus have a more delicate flavor than green and allow the flavor of the mild celery root to come through. Fresh white asparagus are only available during Spring and Summer. I remember how excited my […]
I grew up eating Halibut Salad. It was on our Thursday rotation of fish meals. Halibut is a firm white fleshed fish that has a very mild flavor. It’s actually whiter than other white fleshed fish like snapper or flounder. I think that’s what makes it so pretty as a […]
Heirloom Tomatoes and Peach Salad made from nature’s multi colored heirloom tomatoes mixed with juicy ripe peaches and creamy avocado is a treat for the eyes and palate. Add a little fresh basil with a squeeze of fresh lemon and some olive oil and you have a spectacular Summer salad. […]
I love Chestnut Soup with Beer. This recipe starts with a “mirepoix”; the traditional starter for many French soups. A mirepoix is a combination of onions, celery and carrots minced together. When sautéed, it forms the flavor base for the soup. I’ve had the experience of peeling fresh chestnuts and […]
This Roasted Vegetable Salad is an accidental and fortuitous creation. I had leftover roasted beets and butternut squash and didn’t want serve them the same way the next day. I had roasted the squash with just a little salt, pepper and olive oil; and the beets in their skins. The […]
I find Roasting a Pumpkin to be easy and very satisfying. The best pumpkins to roast are Sugar Pumpkins. They have a sweet and mellow flavor that is perfect for pies. Yes, you can use canned pumpkin for pumpkin recipes; but where’s the fun in that? Roasting a Pumpkin rather […]
Tuna Noodle Casserole was very popular when I was a newlywed- 51 years ago. Over the years, I stopped making it. That being said, there is nothing like a creamy Tuna Noodle Casserole to warm your tummy and comfort you on a snowy Winter’s night. Years ago, I used canned […]
For years, I’ve heard people talk about eating a String Bean Casserole. I have to admit that before I made one, I had never eaten it. Tuna casserole, yes- String Bean Casserole, no. Enter Rebecca Grafstein and KosherKart and suddenly, I had frozen cut string beans, Imagine Portobello Mushroom Soup […]
I make Herbed Roast Turkey with Maple Glaze with herbs under and over the turkey skin. They impart the most delicious flavor and amazing aroma. Add maple syrup to the turkey’s natural fat for basting for a whole other layer of sweet deliciousness. The skin on Herbed Roast Turkey with […]
When I grew up, we ate lots of food from cans. Maybe that’s why I’ve always had a thing about not using canned puréed pumpkin to make pie. As you can see from my other Pumpkin Pie recipes: https://kosherbygloria.com/pumpkin-pie-2/ and https://kosherbygloria.com/pumpkin-chiffon-pie/, my daughter’s personal favorite, I always roast and purée […]