My first memory of Schmaltz is of Annie Mae stirring the fat and skin on top of the stove and then pouring it into a jar to keep for my Great Uncle Bob.He came for dinner every Friday night and exclaimed:” Gloria, bring me some Schmaltz.”. I would scamper off […]
Tag: gluten free
Grandma Jeannie and Annie Mae’s Tzimmis
My Mother never liked to cook. She tried to cook a few things when she was first married but the kitchen was never her happy place. Enter Annie Mae, who came to work for my parents before I was born. We lived in the same building as my Grandparents; so […]
Simply Orange Sauce
Defrost a can of frozen orange juice, add water, sugar and herbs and Voila- you have a basic orange sauce that gets caramelized when baked in the oven over whatever protein you choose. Use this sauce as is, or dress it up by adding a splash of orange liqueur and/or […]
Watermelon Pickles Wrapped in Pastrami
When I was doing my research into how Watermelon Pickles were served where they were conceived- in the American South; I found many recipes for these pickles wrapped with bacon. Yes, the kosher world now has access to beef, turkey and lamb bacon; so you can definitely use one of […]
Israeli Salad
This colorful, light salad that is seen in Israel on every breakfast, lunch and dinner buffet, has become so well known the world over; that is is simply called Israeli Salad. This salad goes with everything. From adding it to Falafel to spreading it over Schnitzel, Israeli Salad adds color […]
Ambrosia
The combination of oranges, strawberries and fresh coconut is called Ambrosia- a term that refers to the “nectar of the Gods” in Greek mythology. It is aptly named; although the recipe has its origins in the South! The natural juices from the fruits combined with the mellow flavor of coconut […]
Quinoa Crust
Several years ago, quinoa started popping up on Passover tables. It is now a staple. There is kosher for Passover quinoa, quinoa flakes, quinoa flour…I’ve seen this amazing supergrain used as a replacement for rice in sushi and as a satisying side dish to meat and fish. Quinoa, itself has […]
Mashed Potatoes
I love mashed potatoes. Actually, I love all potatoes; but I’m talking about mashed here. I find that I make mashed potatoes most often when I’m serving meat. Consequently, I don’t add butter, milk or cream to the potatoes. Olive oil is my “go to” for a little healthy fat […]
Lamb Osso Buco
Osso Buco is Italian for bone with a hole. This hole contains marrow which you can eat with a special marrow bone spoon or any spoon with a bowl small enough to fit into the hole-like a demitasse spoon. Most people think of Osso Buco as a veal dish; but […]
Pumpkintaschen Filling
I opened my freezer and discovered I still had a bag of frozen fresh pumpkin purée! Purim was approaching and my daughter loves Pumpkin Pie; so I thought why not make a pumpkin filling for some of this year’s Hamantaschen. I decided on a Sugar Crust; and then went about […]