Kosher by Design Brings it Home with TWO Give-Aways

Secret Restaurant Recipes_HC.indd

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

You Can Win this Cookbook!

The New Kosher; photo Kate Sears

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

What’s New with Kim Kushner

 

 Photo: Kate Sears; Poisson a la Marocaine

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! 

Continue reading

Tell Me More: How to Pickle My Veggies

Photo: Liz Rueven

Photo: Liz Rueven

Katy Morris

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?

Continue reading

Classic Strawberry Shortcake

 

photo: Liz Rueven

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

Photo with permission of the author

 

 

Strawberry Shortcake

8 servings

Strawberry Shortcake

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.

Ingredients

    Biscuits
  • 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
  • Strawberries
  • 2 pounds strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 1/2 to 2 cups whipped cream

Instructions

  1. Preheat the oven to 450°F.
  2. To make the biscuits: In a large bowl, sift together the flour, baking powder, and salt.
  3. Using a fork or your fingertips, cut in the butter until the flour mixture resembles crumbs.
  4. Make a well in the center of the flour mixture and slowly pour in the milk.
  5. Stir until the dough just starts to come together. Do not overmix.
  6. Spoon or scoop about 1/4 cup of dough for each biscuit onto ungreased baking sheet.
  7. Press down gently on each biscuit. Bake until golden brown, about 15 minutes.
  8. Toss the strawberries with the sugar and refrigerate 30 minutes before serving.
  9. To serve: Cut the biscuits in half horizontally and spoon the strawberries and their juice over each shortcake bottom.
  10. Top each with whipped cream and then the shortcake top.
  11. Spoon more strawberries over the top and serve immediately.

Notes

Biscuits may be made ahead.

http://kosherlikeme.com/recipes/classic-strawberry-shortcake

 

 

 

The New Passover Menu Cookbook Give-Away

Cover

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

Spice it Up with this Cookbook Give-Away

Sharing Morocco: Exotic Flavors from My Kitchen to Yours by Ruth Barnes; Greenleaf Book Group Press, 2014

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