Everything Is Kosher

The world - the internet is literally obsessed with food which suits me perfectly 

off catch some dinner!

 (Parve)

I love salmon; I would go deep sea diving just to get fresher salmon. What is especially impressive about this is that I swim like a floatie (with the air let out).

Some kids have stories about them doing things like climbing trees when they were little, but me, most of my stories are about me eating or making a big mess and claiming to be “cooking.”

Apparently as a kid I went through a phase where everywhere we went, I would try to order salmon. I was maybe five or four, and would refuse to eat anything off the kids’ menu, dessert included, and would only eat orange fish; a/k/a salmon.

I don’t think much has changed since then, I definitely believe that salmon is the steak of the sea. I love salmon so much that for me it might even be the steak of the land too - just ignore logic and go with it.

Making this recipe is almost like cutting up a salad throwing it on top of a salmon and putting it in the oven. I truly believe that everyone can cook. There is something about delicious food that is universal, and that food can be understood when language fails us. This recipe is definitely proof of that.

Some people are afraid of making something that will taste fishy. It sounds silly but when I eat fish, I want it to be fishy. I like that when I bite into this, I can taste the ocean. The tomato and crisp onion compliment the salmon’s natural great taste instead of covering it up.

This recipe definitely swims around the back of my mind whenever I am in a jam in the middle of the week, and you can let it do the same for you!

Salmon with a Salsa Topping

 (Parve)

Serves: 5 

Ingredients:

1 1\2 Ib salmon

Salt and pepper to taste

3 large tomatoes (chopped)

1 medium purple onion (chopped)

3 garlic cloves (chopped)

2 Tbsp olive oil

2 Tbsp lemon juice

1 tsp thyme

1\2 tsp Crushed red pepper (optional)

Directions:

1.  Preheat your oven to 400 degrees.

2.  Place your salmon in a large baking dish and

sprinkle it with salt and pepper to taste.

3.  Chop your vegetables and place them in a small bowl.

4.  Toss your vegetables with your olive oil, lemon

juice and thyme.

5.  Add salt and pepper to the bowl before mixing all

your ingredients together.

6. Pour your salsa on top of your salmon.

7. Cover your salmon with silver foil and bake for about 20 minutes or until it is no longer pink 

Somehow, half the time my food is missing a little something; and the other half, I think it might have a bit too much of something. Things like what spices go where aren’t written in stone, and there definitely is wiggle room, but this should be written on your refrigerator for sure!

 (Dairy)

Some people have normal hobbies: they make collages or bake, some even play racquet ball or other sports; but I could never be that normal. No, my hobby isn’t baking; it’s putting alcohol into innocent baked goods. So I couldn’t just make a chocolate cheesecake, not when I could infuse Guinness Stout Beer, Bailey’s Irish Cream, and good old whiskey.

The funniest part is that I don’t even drink that much.

I am a lot more likely to single handedly finish this cheesecake then an actual Irish car bomb cocktail.

Some of you may or may not be wondering what an Irish car bomb is other than an unfortunate occurrence.

Well, an Irish car bomb in when you place a shot of whiskey and a shot of Bailey’s Irish cream and plop them into a cold crisp pint of Guinness. Down one of those suckers and you will know exactly what I am talking about.

Chocolate, cheesecake, and alcohol. Your mission, if you choose to accept it, is to make this cheesecake and eat your way through it with a single teaspoon.

Don’t worry, I’m only kidding. I mean who wouldn’t accept this mission?

Irish Car Bomb Cheesecake

 (Dairy)

Serves: 7-9 

Ingredients:

(Crust)

1 1\2 cups of chocolate sandwich cookies (crushed)

1 1\2 Tbsp brown sugar

2 Tbsp unsalted butter (melted)

(Chocolate Guinness Stout Beer Filling)

1 cup of chocolate chips

18 oz cream cheese (softened)

2/3 cup of sugar

1 tsp coffee

1/3 cup + 1 Tbsp of sour cream

Pinch of salt

2 large eggs

1 tsp vanilla extract

3/4 cup of flat Guinness Stout Beer

(Bailey’s Irish Cream Swirl)

8 oz cream cheese

1/4 cup of sugar

1 large egg

1 Tbsp Bailey’s Irish cream

1/3 cup of sour cream

Pinch of salt

(Chocolate Whisky Ganache)

1 cup of chocolate chips

1/2 cup of heavy cream

1 Tbsp whisky

1 1\2 Tbsp sugar

1\4 tsp salt

Directions:

1.   Preheat your oven to 350 degrees.

2.   Melt your chocolate chips in a double boiler or in

the microwave and allow it to cool for later use.

3.   Combine your cookie crumbs and sugar in a large

bowl.

4.   Slowly drizzle your melted butter into the bowl and

mix it together.

5.   Spray a 9 inch spring fold pan with spray oil.

6.   Press your crust onto the bottom and sides of your

pinfold pan.

7.   Place your cake crust in the refrigerator for

later use.

8.   Beat your cream cheese.

9.   Mix in your melted chocolate, sugar, sour cream,

coffee and salt together in a medium bowl.

Be sure to mix gently, on a medium speed with an electric mixer, or until they are just combined in order to prevent overbeating.

10. In a separate small bowl combine your eggs and

Guinness Stout Beer.

11. Add your egg mixture gently into your chocolate

batter.

Be sure to scrape the bottom of the bowls with a rubber spatula to ensure an even mixing.

12. Remove the crust from your refrigerator.

13. Pour your Chocolate Guinness Stout cheesecake

filling into the crust and set aside.

14. Now make your Bailey’s Irish Cream Swirl.

15. Beat your cream cheese in a medium bowl.

16.  Mix in the rest of your Bailey’s Irish Cream Swirl

ingredient into the bowl.

17. Pour spoonfuls of your Bailey’s Irish Cream Swirl   batter on top of your cheesecake filling and create

swirls in with your spoon.

18. Bake your cheesecake for an hour.

19.   When your cheesecake is done baking, prop your

oven door open slightly with a towel or an oven mitt.

20. Let it cool gradually in your oven for 30 minutes

before taking it out and letting it cool completely.

21. After you pull your cheesecake out of the oven, start making your Whisky Ganache.

22. Heat your heavy cream in a pan over a medium heat.

23. Mix the rest of your ingredients together in a small

heat safe bowl.

24. Pour your cream over your Whisky Ganache ingredients

and wait two minutes before mixing them together.

25. Let your ganache thicken slightly for about 15 

minutes before spreading it on top of your

completely cool cheesecake.

26. Let your cheesecake rest in your refrigerator for

several hours (I recommend overnight) before serving.

(Dairy)

Serves: 4-6

It gets very hot very quickly in Israel. By the time Shavuot comes around there is no way you can serve your guests a hot soup as an appetizer. The heat and the cheesecake we all know is around the corner makes a light dinner that much more appealing. This soup is light, easy and incredible delicious; not to mention its mosaic mix of colors.

There is always that debate where you want to put most of efforts, making fancy food for the holiday, or actually enjoying your vacation. When I made this soup I was surprised at just how quick it was done. It basically requires no cooking, just a bit of roasting, five minutes of chopping, a flick of wrist to mix it all together, and you’re done. The best part, when your family takes its first bite they’ll think you spent hours laboring over it.

Well just call this our little secret.

Labane is very popular in Israel, and is often spread on bread with vegetables or just dived into with a spoon. In the IDF, labane is considered a breakfast treat nearly as sacred as cottage cheese. No one motivates our soldiers like the epic battle for that last spoonful!

A lot has been said about the Mediterranean diet and labane is both a Mediterranean yogurt and very healthy. It’s filled with protein and calcium so you can say that for many mothers in Israel it’s the healthier alternative to chocolate spread sandwiches.

By serving this dish you’ll be saving time, effort, but not nutrition.

Chag Samech!

Chilled Israeli Labane Soup

Ingredients:

1\2 cups of almonds

1\2 cup of dates (chopped)

2 cups of labane

1 1\2 cups of water

1 large English cucumber (peeled, deseeded, and diced)

1\4 cup mint (diced)

Salt and pepper to taste

Sweet paprika to taste

Directions:

1.       Preheat your oven to 400 degrees and roast your almonds.

2.       Set them aside and allow them cool.

3.       Place your cut dates in a bowl of warm water.

4.       Let your dates stand in the warm water for about twenty minutes or until they are plump.

5.       In a medium pot, mix together you labane and water.

6.       Add your cucumbers, mint, salt and pepper.

7.       Crush your almonds, according to taste.

 If you allow them to reach powder like consistency, their presence will be felt in each bite. On the other hand, thick chunks will give you something to chew over.

8.       Add your dates and mix together.

9.       Let your soup rest and marinate in the refrigerator before serve.

10.   Sprinkle each bowl with paprika and serve. 

(Dairy)

I have a confession to make, I don’t like cheesecake.

Correction

I don’t like store bought cheesecake. I have yet to taste a cheesecake from a restaurant or a bakery that I like.

I think that they tend to forget one key ingredient, love.

This recipe is heavy on the love, and just densely delicious.

We’ve all had a slice of New York style cheesecake, and all been wowed by its taste. The cheesecake’s sour notes, mixed with its sweet taste, are pure perfection. Let’s be honest, there is nothing quite like a slice of cheesecake with a tall cup of coffee.

Give me that for breakfast and I might even become a morning person.

Ok, I won’t exaggerate but a piece of homemade cheesecake can certainly make your day.

Adding some acidity from fresh lemon juice and bit of ginger and you have yourself a game changer, something that will raise the bar for every other New York style cheesecake.

This recipe is super simple, making your preparation for Shavuot incredibly easy. This recipe is straight forward, delicious, and definitely gives you bursts of energy if you’re spending the night studying, or just laughing with a friend.

The flavors are unexpected, and give the classic New York style cheesecake a clear upgrade without making the dessert you know and love a muddled memory.

Bake this cheesecake, make yourself a cup of coffee, and pull up an ottoman because when you sink your teeth into this cheesecake; you’re going to have your feet swept from right under you with its flavor.

PS: I even include my handy-dandy trick to prevent your cake from collapsing when you take it out of the oven. Just let it cool gradually in your oven, with the door partially cracked open, and your cheesecake will keep your smile the right side up!

A Lemon Tree Grows In Brooklyn:  a/k/a a New York Style Cheesecake with a Hint of Lemon

 (Dairy)

Serves: 7-9 

Ingredients:

(Crust)

2 1\2 cups of tea biscuits (crushed)

1\4 cup of sugar

1 1\2 tsp ginger

1\2 cup of unsalted butter (melted)

(Filling)

18 oz cream cheese (softened)

3\4 cup of sugar

1 Tbsp all purpose flour

1 Tbsp + 1 tsp lemon juice

Pinch of salt

2 large eggs

2 large egg yolks

1\3 cup sour cream

Directions:

1.  Preheat your oven to 350 degrees.

2.  Combine your cookie crumbs, sugar, and ginger together in a large bowl.

3.  Slowly drizzle your melted butter into the bowl and mix it together with         the rest of your crust ingredients.

4.  Spray a 9 inch springfold pan with spray oil.

5.  Press your crust onto the bottom and sides of your spingfold pan.

6.  Place your cake crust in the refrigerator for

later use.

7. Mix together your cream cheese, sugar, flour, lemon juice, and salt together in a medium bowl.

Be sure to mix gently, on a medium speed with an electric mixer, or until they are just combined in order to prevent overbeating.

8. Add your eggs, and then your egg yolks, one at a time while mixing slightly with each addition.

Be sure to scrape the bottom of the bowls with a rubber spatula to ensure an even mixing.

9. Fold in your sour cream.

10.        Remove the crust from your refrigerator.

11.        Pour your cheesecake filling into the curst.

12.        Bake your cheesecake for 45 minutes.

13.        When your cake is done baking, prop your oven door

open slightly with a towel or an oven mitt.

14.        Let it cool gradually in your oven for 30 minutes before taking it out and letting it cool completely.

15.        Let your cheesecake rest for at least 2 hours and preferably overnight before serving. 

(Dairy)

Easy, fun, and delicious.

Yep, that sounds like pizza.

Did you say healthy?

Are you rethinking whether this is pizza?

Please don’t because this recipe is all of those things.

I love pizza, and honestly its greasiness can solve just about anything, and if not, then ice cream probably has it covered. The thing is that pizza is definitely a guilty pleasure for most of us and not what you’d consider a homey meal; but luckily we can change that.

This recipe is filled to the brim with vegetables. It’s almost like a baked salad you can still tell picky eaters is pizza. Greek food is really great. I keep on hearing about the Mediterranean diet, and while I personally don’t follow it, I’m a fan of Mediterranean cuisine. What’s not to like about decadent cheeses, lush olive oil, interesting spices, and flavorful food?

Well, I took this to the experts, my cousins who are both under eight years old, and whose favorite food is plain pasta. If this recipe gets their thumbs up, well, not only is it a miracle but a meatless Monday must.

The final product itself is so pretty you don’t want to cut into but when you do, you can’t stop until it disappears. Greek food is often flavored subtly with lemon and olive oil like this pizza. The saltiness of the feta cheese and the sweetness from the spinach and peppers create a great balance that is really just perfect with the phyllo dough.

I feel like I should say a lot more, but it’s impolite to speak with your mouth full, and with this pizza, I’m a force to be reckoned with.

Greek Pizza

(Dairy)

Serves: 9-12 

Ingredients:

1\4 cup of olive oil

3 Tbsp lemon juice

2 medium onions (chopped)

7 garlic cloves (chopped)

30 oz frozen chopped spinach (thawed)

1 Tbsp cumin

1\2 Tbsp allspice

1\2 tsp salt

1\2 tsp pepper

7 oz ricotta cheese

1 package of phyllo dough (fully thawed)

2 medium tomatoes (cut into thin circles)

1 large yellow pepper (cut into thin circles)

11\4 cup fresh basil (chopped)

1\3 cup of feta cheese (crumbled)

Directions:

1. Preheat your oven to 400 degrees.

2. Heat your oil and lemon juice in a medium pan over a medium high heat.

3. Once they are hot, cook your onions and garlic until they become translucent

4. Sauté your spinach in the pan with your spices for about 7 minutes.

Don’t allow it to brown!

5. Pour your pan’s contents into a colander and try to squeeze out most of its liquid.

6. Place your spinach mixture into a large bowl and let it cool.

7. Roll out your phyllo dough and generously spray a cookie sheet or cover it with wax paper.

8. Cover your cookie sheet with your phyllo dough.

I like to slice any leftover dough into thin strips and create a crust for the cut out sheet of dough.

9. Mix your ricotta cheese in the bowl with your spinach mixture.

10.        Generously spread your spinach mixture on top of your phyllo pizza crust.

Try to make it as flat and even as possible.

11.        Cover your spinach with tomato slices and then pepper.

12.        Now sprinkle your pizza with fresh basil and finally your feta cheese.

13.        Bake for 25-30 minutes or until your pizza crust begins to brown. 

http://www.jewcy.com/arts-and-culture/adopt-a-jewish-mother-is-the-best-fake-charity-ever-video

 Lip smack goodness doesn’t come easy.

Oh, wait, I guess it does.

I made this recipe one Shabbat for lunch guests, and despite there being more than enough, there were no leftovers. Sitting at that table, I wouldn’t have been surprised if someone pulled out a spoon and tried to scrape off some sauce from the bottom of the baking dish.

I love the sweetness of the golden raisins, prunes, and tomatoes balanced with the crisp acidity of the red wine vinegar. One of the things people kept on saying, in between bites, is how distinct this dish’s flavors are.

You would think that there is a lot going on: chicken, olives, fruit, and a relish; but when it comes together in your mouth it works. That’s one of the great things about food, you could mix and match things you have laying around your pantry and take a trip around the globe.

A lot of people don’t experiment enough when it comes to cooking; they let the continent they reside on limit their pallet. It’s a shame considering, classic Middle Eastern ingredients are often found in containers in the back of your refrigerator.

So come, take that much needed vacation with the recipe, and let me know how it goes!

Simple Chicken Breasts with a Middle Eastern Twist

Serves a party

Ingredients:

Chicken:

1\2 cups of golden raisins

1\2 cups of prunes

3 red peppers

2 Tsp garlic powder

1 cup of olive oil

1\2 Tbsp salt

1\2 Tbsp black pepper

4 lb chicken breasts

Relish

2\3 cup of golden raisins

2\3 cup of prunes

1 1\2 cups of green olives

3 red peppers

1\2 cup olive oil

1\2 cup red wine vinegar

1 tsp salt

1\2 tsp pepper

Directions:

1. Roast your peppers on a high heat. Allow them to cool and set aside for later use

2. Start by making your chicken, as described below, and placing your fruit in warm water.

This should take about 10-15 minutes.

3. Place your golden raisins and prunes in a blender. Blend for two minutes.

4. Add half of your roasted peppers, but be sure to remove the seeds and stems before blending them into your fruit.

5. Once you reach a smooth consistency, add the rest of the ingredients. This is your chicken’s marinating sauce.

6. Place your chicken breasts in a baking dish.

7. Cover them with the marinade.

8. Let your chicken sit in the marinade for at least an hour and a half before continuing.

9. Preheat your oven to 400 degrees.

10.        Cook your chicken for 15-20 minutes or until it appears ready.

11.        To make relish, place your golden raisins and prunes in bowl of warm water until they are plump.

This should take about 10-15 minutes.

12.        Chop the remaining half of your peppers into large bite size pieces and place them in a large bowl.

13.        Add your olives, oil, salt, and pepper to the bowl.

14.        Add your fruit and let it soak in the flavors for at least fifteen minutes before serving.

15.        Serve your chicken hot with the relish on the side or on top at room temperature.