Archive for the ‘Jewish Holiday Foods’ category

Passover Recipes

April 8, 2010

Sorry, no photos and long delays between blog posts!

Here are some recipes from a very fun first night of Passover at my house.

Danielle’s Delightful Salad (she reports “No quantities, sorry.  That’s the way I roll!)

spinach leaves
baby peppers, yellow and red and orange
grated asiago cheese
grated carrots

fresh squeezed lemon juice
olive oil
red wine vinegar
sea salt
black pepper

Rachel’s Sweet Potatoes & Yams

Sliced sweet potatoes and yams with olive oil, salt, pepper and any other seasoning you want.  Bake at 425 degrees for 20-25 minutes. Simple!

I’ll get the spinach matzah lasagne and gefilte fish recipes up here soon!


Hello world!

December 22, 2009

Welcome to yet-another-food-blog!  I’m starting this because I almost always forget what I’ve cooked, especially when I make things up on the spot.  There are also times when I am so happy with the way an impromptu combination looks that I think maybe I should snap a photo and admire after it’s gone.  I have CRS – Can’t Remember Shit – and so, I hope this blog will be a place to collect recipes I’ve tried, recipes I’ve tweaked, and ways I’ve figured out how to make something tasty out of what’s in the fridge and pantry.  And when I CRS, I’ll come here and remember what I did.  I’ll also add some thoughts on food and cooking techniques.

So far this week, I’ve made Sufganiyot – yummy Hanukkah doughnuts – from Epicurious’s recipe.  I tried them two ways:  once with making two thinner disks and putting the jelly in the middle before frying.  They were, to quote quickly aging pop culture slang, “Aiiight,” but the jelly got too liquidy in the cooking.  My next batch was full-thickness doughnuts and I cut a slit into the cooked doughnut and then used a condiment squeeze bottle to get jelly (seedless strawberry and all-fruit black raspberry) into them.

Then, for a party, I made the scrumptious Mushroom and Nut Pate from Recipezaar.  Yu-um!  I used half almonds, half pecans for the nut portion. I also made Bea Goldman’s Vegetarian Chopped Liver from Cooking Jewish by Judy Bart Kancigor.
1 lb. green beans, cooked (I thawed frozen ones)
1/4 c. canola oil
1 large onion, chopped
1/2 c. walnuts, toasted
2 hard boiled eggs, coarsely chopped
1 t. kosher salt
Black pepper to taste.

Dry the green beans.  Cook the onions on low heat 20-30 mins – about half-carmelized.  Cool the onions.  Combine everything in a food processor and pulse until just blended.  Refrigerate for at least 2 hours, up to 3 days.

And finally, this evening, I remembered (*amazing*) that I still had some Patak’s curry paste in my fridge, so I’m cooking some chick peas and will mix with an onion, a can of diced tomatoes, and a good glop of the curry paste.  And salt.  Always salt.

UPDATE:  Not only do I have CRS, but I have a new disorder:  CWB – Cooking While Blogging.  While figuring out categories, I let some oil get too hot while getting ready to pressure-cook the rice for the chick peas.  This is a new challenge.  The timer will be my friend!