My cookbook collection has grown so out-of-control that sloppy stacks are now towering on the floor in front of my groaning bookshelves. Still, I can’t, no, I won’t, resist a new release from a trusted authority whose voice is so familiar that I think of her as a friend.
That’s why I jumped when I was offered a chance to participate in a virtual book launch and give-away offer along with some of my favorite food bloggers. Together, we are previewing Susie Fishbein‘s latest and final cookbook in her Kosher by Design series.
And lucky for all of us, we are running TWO amazing give-away contests! Continue reading
The New Kosher; photo Kate Sears
New Year; New Ideas!
We know how difficult it can be to stay inspired in the kitchen during these winter months. So we’re offering Kim Kushner’s refreshing and luscious cookbook, THE NEW KOSHER, Simple Ideas to Savor & Share, in this give-away!
Did you read our review of Kim’s Continue reading
Photo: Kate Sears; Poisson a la Marocaine
When a cookbook author launches her intro with a line like “I don’t always love to cook,” her honesty feels like the confession of a delightfully candid friend. Or something we each feel, but probably don’t say, as we face another ___________ (fill in the blank: Monday, weekend, holiday, Shabbat, work week, school week, family dinner….)
It’s this tone of openness that first attracted me to Kim Kushner’s The New Kosher, Simple Recipes to Savor and Share (2015).
Watch for our cookbook give-away later this week!
Photo: Liz Rueven
With farmers’ markets overflowing with a rainbow fiesta of fruits and veggies, it’s a perfect time to consider pickling, an age old method of preserving summer’s bounty.
Pickling is uncomplicated, time efficient and will nourish you deep into the winter months. And besides, who doesn’t love a crisp, sour pickle?
photo: Liz Rueven
If you’re lucky enough to live anywhere near a farm that grows strawberries, be sure to venture out to pick your own. When you tire of having sweet, ruby tinged juice staining your fingers, and you can tear yourself away from eating every other berry you bend to pick, head home to bake these easy and classic strawberry shortcakes.
Thank you, Christy Colasurdo and Tracey Medeiros, for sharing this recipe from their just released cookbook, The Connecticut Farm to Table Cookbook; 150 Home-Grown Recipes from the Nutmeg State, June 2015. This beautifully photographed book is a celebration of the local and seasonal. Although it highlights CT. chefs, the recipes are suitable for all die-hard locavores anywhere. (Note: this cookbook has plenty of vegetarian and kosher friendly recipes within, but it is not a kosher cookbook).
This recipe was contributed by the chef at Barberry Hill Farm, Madison, CT.
Photo with permission of the author
This recipe comes from Barberry Hill Farm, CT via THE CONNECTICUT FARM TO TABLE COOKBOOK; 150 HOMEGROWN RECIPES FROM THE NUTMEG STATE by Tracey Medeiros and Christy Colasurdo.
"Here’s what you can do with that bumper crop of ripe strawberries you scored at the farm."
This recipe is dairy.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 cup (1/2 stick, 2 ounces) unsalted butter, cut into pieces, chilled
- 3/4 cup cold whole milk
- 2 pounds strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 1/2 to 2 cups whipped cream
- Preheat the oven to 450°F.
- To make the biscuits: In a large bowl, sift together the flour, baking powder, and salt.
- Using a fork or your fingertips, cut in the butter until the flour mixture resembles crumbs.
- Make a well in the center of the flour mixture and slowly pour in the milk.
- Stir until the dough just starts to come together. Do not overmix.
- Spoon or scoop about 1/4 cup of dough for each biscuit onto ungreased baking sheet.
- Press down gently on each biscuit. Bake until golden brown, about 15 minutes.
- Toss the strawberries with the sugar and refrigerate 30 minutes before serving.
- To serve: Cut the biscuits in half horizontally and spoon the strawberries and their juice over each shortcake bottom.
- Top each with whipped cream and then the shortcake top.
- Spoon more strawberries over the top and serve immediately.
Biscuits may be made ahead.
photo courtesy of Dahlia Abraham-Klein
Looking to elevate your challah baking to a new level? We’re running a give-away that will help with that! Continue reading
This Friday night will be all the sweeter when we bake and serve challah again after a two week hiatus. Was anyone else yearning for sweet, yeasty, pull apart challah instead of flat, crumbly, dry matzah? Continue reading
Isn’t it great to get a head start on your holiday prep?
We’re offering one copy of Paula Shoyer’s THE NEW PASSOVER MENU to help you get inspired and think outside of your same ol’ Passover cooking box. Continue reading
The New Passover Menu by Paula Shoyer enticed me from the first moment I flipped through it’s fifty plus recipes. And for fans of Shoyer’s previous baking cookbooks, you’ll be thrilled to find 16 mostly gluten-free, kosher for Passover desserts. Continue reading
Sharing Morocco: Exotic Flavors from My Kitchen to Yours by Ruth Barnes; Greenleaf Book Group Press, 2014
Interested in learning the basics of Moroccan cooking? We’re giving away one copy of Sharing Morocco: Exotic Flavors from My Kitchen to Yours by Ruth Barnes! Continue reading