Goujons de Sole are small pieces of Sole that are dipped in fritter batter and fried in hot oil. I had always considered them to be a French creation; until I learned differently. Fried fish was originally brought to England by Portuguese Sephardic Jews in the 16th century. As Marranos, […]
Saganaki is actually the name of the traditional skillet in which you fry the cheese. Wikipedia tells us that fried cheese began in Cairo during the Middle Ages and was popular through the time of the Otttoman occupation. Since then, country after country has put their own spin on this […]
I’ve never met anyone who doesn’t love Mushroom Arancini. Arancini are balls of risotto, most often stuffed with cheese, rolled in crumbs and fried. They are a guilty pleasure. I decided to make Arancini that we could enjoy with a meat meal-without cheese. My recipe for Mushroom Arancini is every […]
There are at least two major debates when it comes to making the ultimate Potato Latkes. One- shred the potatoes by hand or in a processor. I grew up with hand shredded potatoes and have happily switched over to using a processor. My hands are much happier and there is […]
Sometimes, it’s fun to change up traditional foods a little. Turkey Bacon Potato Latkes are a smoky savoury version of our traditional latkes. You’ve still got the potatoes and oil; but with a little something extra. I chose kosher turkey bacon because it’s less fatty and less rich than its […]
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 […]
These Khrustiki cookies look like twigs covered in snow. You could shape the dough into menorah or dreidels. This year, they are perfect for both Chanukah and Christmas; because Chanukah begins in the evening on Christmas Day. I did not create this recipe. My only change to the original recipe […]
Call these Zucchini-Feta Latkes or Zucchini-Feta Pancakes. The most important step in making this recipe is squeezing the water out of the shredded zucchini. That step makes all the difference. The herb mix of parsley, mint and dill is a traditional mix in Turkish cuisine. You don’t have to be […]
Imagine that there some people who are not fans of potatoes! There are also people who stay away from all carbs. Shredded Vegetable Latkes provide the crunch and satisfaction of a latke without the potatoes! Shredded veggies mixed with fresh dill and horseradish make a really wonderful alternative or addition […]
When I buy apples for Applesauce, I choose the largest ones with the reddest skins. Often, I use a combination of Cortland and Macintosh apples. I love pink Applesauce; so I mock “steam” the apples in their skins. I avoid putting them in a steamer basket and officially steaming them […]