Recipes | Kosher Like Me

Sunset along Orange County’s coastline is an event worth celebrating. After the sun dips below the horizon, casting its glorious technicolored drama on the crashing waves of the Pacific Ocean, you’ll start looking for places to eat dinner. Check out some of these veg friendly spots for your evening meal between Laguna Beach and Newport Beach, CA.

Highlights for your apres- sunset meal range from vegan to veg friendly. I avoided the fish themed places, as I was already teetering on the brink of OD’ing on my daily dose of fish tacos.

Lots o’ sun!

The fast food (horror!) cafe in Fashion Island Mall (gasp) called Native Foods kept coming up every time I shmoozed with locals who looked like they cared about what they eat (read: farmers’ markets, more on that later). So, with a double dose of skepticism we drove to the gigundo and utterly pleasant (shocker) Fashion Island Mall to check out the vegan eats. Now I am simply green with envy that Native Foods has five locations in CA. and a smattering of others but none further east than Chicago.

“Scuse me! What about us in the Northeast?!

While Native Foods is nothing much to look at, there are tables in the open air, beautifully landscaped, wide passages that lead to and fro in this mostly outdoor, high end mall. I couldn’t turn down the “bacon cheeseburger” with sweet potato fries. So, if bacon is not real, and neither is the cheese or the burger, ahem, what was I eating?

Seitan was thinly sliced and topped with melted “cheese”, a gooey and satisfying nut butter stand-in. Seitan is made from scratch daily here. It added the requisite bulk if not slightly rubbery texture. But slathered in BBQ sauce and non-dairy ranch dressing with caramelized onions and crispy shredded carrots, I was humming along happily before we slipped into the movie theatre.

Groovy names like Rockin’ Moroccan (Bowl) beckoned on another eve when the early fall temps fell to a chilly (yup, Californians complain about THIS) mid-60’s and even WE wanted something warming. So I opted for seared tofu “steak” on a pile of steamed greens over brown rice bathed in lemongrass and ginger-infused coconut milk curry. It was familiar and comforting (kinda like a juicy burger used to be…)

Freshly made-from-scratch drinks like watermelon fresca and lavender lemonade, garnished with fresh lemon or mint leaves and with free refills, are a good deal. We opted for different local and organic beer each time we visited, and enjoyed sipping the local brews. Each location highlights their own local small breweries and they even offer New Planet Off the Grid Pale Ale, a gluten-free ale.

At Nirvana Grille, Lyndsey Smith Rosales and her husband are the owner/chefs where vegan and vegetarian options account for about 50% of the menu. Small plates of wild mushroom ravioli and roasted poblano chiles relied too heavily on cream and cheese for flavor, but kudos to the chef for sourcing local and organic ingredients whenever possible.

courtesy of Nirvana Grille

Large plates options for veg or kosher keepers like me included a delicate and properly prepared Loup de Mer with crispy exterior and herb infused french lentils alongside lightly sauteed baby bok choy.

Blackened seitan “Napoleon” was a stacked calorie laden dish with parmesan risotto, goat cheese, pesto and juicy portobellos with slightly bitter but not unpleasant rainbow chard. Again, less cheese would have been my preference.

I did appreciate the many veg choices, though, and had it been a weekend, I would have grabbed a seat in their rooftop dining area and bar. Unfortunately, it was closed mid-week during this off-season.

Tamarind of London brought us back to a strip shopping center in Newport Beach. I had read that Chef Alfred Prasad was now splitting his time between this CA. location and his Michelin starred (12 years running!), original location in London (Mayfair).

I was invited into the open kitchen and peered into the tandoori oven as the chef plunged our marinated salmon skewers into the cylindrical deep. Generous chunks of salmon marinated with lime leaf, cilantro, green chili and cumin were perfectly moist and boldly flavored.

Like the sea bass, which was pan fried with curry leaves and coconut, both dishes awakened my palate and had me yearning for more of these complex flavor adventures. The chef didn’t disappoint.

Mango salad was pleasantly sweet and moistened with a honey pepper dressing, combining local rainbow carrots, toasted walnuts and coconut in this soothing contrast to some of the spicier dishes.

There are plenty of veg choices here, including a dense and crisp spinach potato cake which we ate with tamarind chutney and avocado raita. I prefer the tang of traditional raita to the too thick subtle nuttiness of this California version but all told, Tamarind was nearly a perfect meal, with attentive, kind service and fair prices.

A quick mention about farmers’ markets: The Saturday market in the college town of Irvine was large and interesting with enough exotic, unfamiliar fruits to keep me asking questions. It is worth the short drive from the coast if you can pull yourself away from the beach.

Asking shoppers about JUJUBE fruit was a conversation starter

Another but much smaller market in Laguna Beach had plenty of organic veggies and fruit (strawberries in October are thrilling for this Northeastern locavore), some crazy looking mushrooms and more locally prepared bread and salsas.

If you are heading to these parts and are kosher like me or veg, you may want to check out these spots too. Each of these were mentioned to me numerous times, and although I didn’t get to them, you may want to. Be sure to let me know.

Three photos of dishes from Tamarind of London in Newport Beach are courtesy of Allen Taylor and Tamarind Restaurant.

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Early Bird Quiche (vegan)

6-8 servings

This non-dairy quiche is a great breakfast option... or try it for dinner with a healthy green salad.
Ingredients
Crust
3/4 c whole wheat flour
1/3 c barley flour
1/4 tsp sea salt
1/4 c olive oil
1/4 c cold water
Filling
1 lb. broccoli, chopped
1/2 lb. cauliflower, chopped
3 red peppers, diced
1 T olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 lb. firm tofu drained
1/2 c non-dairy milk
1/4 tsp dijon mustard
3/4 tsp sea salt
1/4 tsp red pepper flakes
1 T parsley, chopped
2 T nutritional yeast
cracked black pepper to taste
Instructions
Preheat oven to 350 F.
Crust
lightly grease bottom of pie pan.
combine both flours and salt in a bowl, add oil and mix until combined.
slowly add water and mix.
Press into pie shell forming a crust and bake for 10-15 mins. until lightly browned. Let cool.
Filling
Heat oil in large skillet over med-high heat. Saute onion and garlic until golden.
Stir in broccoli, cauliflower,and red peppers and saute until cooked.
In a blender, combine tofu, milk, mustard,salt,nutmeg,red peppers,black pepper,parsley and nutritional yeast.
Blend until smooth.
Combine tofu mixture with broccoli mixture in a large bowl and pour into pie crust.
Bake at 350 F for 35-40 minutes or until quiche is set. Allow to cool for 5 minutes before cutting.
Notes
Recipe: Native Foods Cafe, Newport Beach, CA.
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http://kosherlikeme.com/on-the-road/dining-after-sunset-in-orange-county-ca

Originally Posted in “Dining after Sunset in Orange County, CA.”

The oh-so true adage that it’s all about location, location, location was as clear as the impossibly azure sky as we pulled off PCH (Pacific Coast Highway) between Laguna Beach and Newport Beach soon after landing at LAX. We headed straight for the beach, hankering for that quintessentially California view of the sunny southern coast.

Too many sporty convertibles passed us while we ogled the Pacific, so we pulled off the road for a good long gaze at the very California view. Below the 80 foot drop, descending through dense shrub and lush patches of thick grasses, was a wide open view of sandy beach stretching 3.2 miles and protected by the CA. state parks, known as Crystal Cove State Park.

It was the perfect introduction to what would be our favorite place in the sand, aptly named The Beachcomber.

The next morning, with jet lag on our side, we scrambled out of bed early enough to see the sunrise, parked across PCH and walked down to the beach before the Beachcomber opened at 7 AM.

The cafe is elevated just a few steps up from the sand and is the ideal spot to ease into the day, take a midday break for lunch or retreat under the heat lamps for dinner. Twelve tables are squeezed onto the deck (umbrellas, fleece blankets and heaters are thoughtfully provided) and another few along a wraparound porch where spillover from lunch and happy hour lands.

My favorite breakfast dish was Smoked Salmon Flatbread, a deconstructed twist on bagels and lox. Green chile cream cheese is the foundation for thinly sliced smoked salmon, capers, pickled red onions, hard cooked eggs dotted with micro greens and capers.

With music of the 20’s and 30’s and the crashing waves keeping time, the day was starting out just fine.

Try the Blueberry Lemon Ricotta Pancakes as a carbo loading alternative. The slightly tangy, light batter oozes with fresh berries and is worth the calories.

Just across the street from the beach is a shopping center where Bear Flag Fish Co. became our go-to lunch spot for super fresh, quick, casual lunches. Beach wear is expected and acceptable.

Bear Flag is fish market, taco joint, and great salad place all at once. Seating on the sidewalk alongside the parking lot? We got over it quickly as panko grilled fish tacos bursting with freshly chopped cabbage and house made pico de gallo beckoned us day after day when we tired of the beach.

Hastily handwritten boards list the freshest fish choices of the day and surfing videos are entrancing. Sides of avocado, black beans, brown rice and sauteed veggies all cost $1-2 so we had ourselves a fiesta.

We quickly integrated Zinc Cafe and Market into our rhythm as it is vegetarian, making it all fair game for breakfast and lunch. While table service is provided, it’s fine with them if you order from the market side and bring it to a table yourself.

Deviled eggs, house baked scones dotted with berries, and breakfast burritos were highlights early in the day. Freshly baked fruit cakes and tartes are irresistible.

Lunches of personal sized chipotle sauced pizzette, easy sandwiches with runny brie and seasonal arugula or vegetable packed lasagna had us feeling happy to have landed in this veggie heaven.

Ready to whip up something special for breakfast? Check out Susie Fishbein’s recipe for light and fluffy blueberry pancakes, below. Thanks, Susie, for sharing this treat from KOSHER BY DESIGN LIGHTENS UP.

Watch for part 2 of Newport Coast,CA. fave spots next week! We found some great choices!

Blueberry Pancakes

makes 8 pancakes

Blueberry Pancakes

From Susie Fishbein: "Feel good in knowing that these pancakes are healthier than most. Most pancakes do not contain as much protein (milk, eggs, cottage cheese) or antioxidents from blueberries."

Susie suggests finding your own preferred balance of flour combinations, considering whole wheat pastry flour, white whole wheat, wheat or all purpose.

If using straight whole wheat, you may need to stir in a little milk to thin the batter.

Ingredients

1/2 c. fat free milk
1 large egg
3 T sugar
1 tsp pure vanilla extract
3 T canola oil, divided
2 T water
1 c flour
2 tsp baking powder
1/2 tsp fine sea salt
1/2 c fat free cottage cheese
heaping 1/2 c blueberries
fat-free sour cream
light pancake syrup

Instructions

In a medium bowl, whisk the milk, egg, sugar, vanilla, 2 tablespoons oil, and 2 tablespoons water.
In a small bowl, combine the flour, baking powder, and salt.
Stir the dry ingredients into the wet.
With a spatula, mix in the cottage cheese and fold in the blueberries.
Heat remaining tablespoon of oil in a nonstick skillet over medium heat.
When the skillet is hot, drop the batter by 1/4 cup measures. An ice cream scoop works well.
Cook for 3 minutes until golden: flip and cook another 2 minutes.
Serve with fat free sour cream or light pancake syrup.

Notes

Recipe and photo courtesy of Susie Fishbein, KOSHER BY DESIGN LIGHTENS UP, 2008.

http://kosherlikeme.com/on-the-road/waking-up-to-vegetariankosher-friendly-cafes-in-newport-beach-ca-part-1

Originally Posted in “Waking Up to Vegetarian/Kosher Friendly Cafes in Newport Beach, CA.- Part 1”

There’s something about the changing seasons that makes me want to shout out ROAD TRIP.

So I was game when my bestie from Boston suggested that we find a scenic spot with rural, winding roads and some really great eats, midway between Boston and coastal CT.

We landed in THE perfect spot called The Inn at Sweet Water Farm in Great Barrington, MA, just down the road a piece from Tanglewood, the Berkshires Botanical Gardens, and Chesterwood (the country home, studio, gardens and deep woods that were a retreat for Daniel Chester French, sculptor of the statue of Abraham Lincoln for the Lincoln Memorial in Washington, DC). Kripalu and Canyon Ranch are in that neck of the woods, too.

Ever the culinary researcher and planner, I began by checking out innkeeper Lynda Fisher’s site to see what she had to say about her lovingly restored inn, built in 1804.

It was two thumbs up as I quickly discovered that she and husband, Andrei Vankov, are super eco-conscious, source ingredients from local farmers whenever possible, pluck fresh eggs from the chickens wandering freely outside of their backyard coop and dry bedsheets on the backyard clothesline. They even give a discount to guests who drive hybrid cars. Lists of local farmers, restaurants that support them, and favorite hikes are all on the site for guests to peruse before arriving.

Fisher’s background is an interesting one and between rolling the fragrant dough for freshly baked croissants (served warm with chocolate oozing), greeting guests, receiving local product delivered to the back door and hanging those sheets out to dry, she shared her story with me.

But the best part of staying two nights at the Inn at Sweet Water was the creative and ample breakfasts served with attention, joy and pride by Fisher herself. We had arrived on the weekend of the Autumnal Equinox, a marker that reminds Fisher to honor the rhythm of the seasons and the ingredients that are available.

We dug into Buckwheat Crepes (new on the fall menu and meant to replace the French toast with fresh fruit) folded over smoked gouda and topped with apples. We hung out with Fisher by her old black stove as she ladled the batter into her sizzling pan, alternating raw, prettily sliced apples with others that had been gently sautéed and lightly seasoned with warming spices like cinnamon and ginger.

The mildly smoky gouda (from just up the road in Grafton, VT), hearty buckwheat and snap of fresh apples was just what we needed after having climbed Baldwin Hill and taking our time enjoying the wide open, 360 degrees views at the top. I even had my first walk through a corn field, where the stalks were as “high as an elephant’s eye” and surprisingly dense and fragrant of soil.

After our 3.5 mile walk we didn’t hesitate to order more.

Two soft cooked eggs, just plucked from the coop out back, were sunny yellow and richly flavored. We mopped up every bit with toast “soldiers”.

The next morning we opted for the Plain and Simple Ruski, a deconstructed peasant omelet gently folded into steamed potatoes, moistened with sour cream and mixed with just snipped dill and garlic chive blossoms from the herb bed out back. Russian salmon caviar was a great bonus.

Lemon Ginger muffins, glazed in tangy freshly squeezed lemon juice, warm, perfectly flaky croissants, buttery vegetable tarts with the last of the summer squash, were all offered on the sideboard for early risers, along with freshly brewed coffee and a healthy hunk o’ camembert with local honey.

Pre-breakfast or breakfast number one before the post-hike sit-down? Yes, please and thank you very much.

For vegetarians, or those loving local, veg centric eats, check out this lovely six bedroom inn with the passionate, energetic and attentive Lynda Fisher at the helm. And don’t forget to spend some time perusing her enormous cookbook collection, spanning 10 feet of floor to ceiling shelves. Her collection covers every subject imaginable.

It lines an entire wall of the cozy sitting room where the fireplace crackles and removes the chill along with some help from Andrei’s selection of ports and nips.

Interestingly, Fisher told me that she learned to bake bread from Andrei’s Mom. “Bread is the boss of you” she explained to me. “It is a mystical, living thing. You wait for it to rise, and never try to rush it. Oh, I hear something calling from the kitchen…..”

And off she skipped, to punch it down and give it a turn for the lucky guests who would eat it the next morning.

Lynda gladly shared her most requested recipe with me. These perfectly textured and not too sweet scones are truly out of this world. Look at how creative you can get by adding morsels of dried fruit and maybe even chocolate, if you’re that kind of breakfast eater, ahem.

"THE" Scones a.k.a. Peg's Scones

12 scones

Tips from Lynda: "I love dried currents and fresh currents too when I can get them. Dried cherries and white chocolate are another favorite. I have been playing around with dried cranberries and pecans and the zest of an orange in with the flour at the beginning of the recipe. Sometimes I add walnuts with the apricots. And dates would rock...."

"Here's a happy surprise. You can FREEZE them right now on a baking sheet!!! Stash them in a ziplock bag when they are frozen and bake them right from the freezer whenever you want scones for breakfast! Domestic Gods and Goddesses one and all!"

Ingredients

2 cups flour
½ cup sugar
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 stick unsalted butter
1/4 c. plain full fat yogurt
1/4 c. heavy cream
1 c. dried apricots, snipped to bits, or any mix in of choice

Instructions

Pre-heat oven to 425F.
Mix together in a magical bowl or in a food processor. (I gave up the processor years ago in the morning out of respect for Room #5 above the kitchen. Now I love making them by hand and I know I can do it in my sleep because I have!)
Cut in 1 stick of unsalted butter (that's 8 tablespoons).
You can blitz in the food processor until it looks like coarse corn meal or cut the butter small and then rub the flour mixture and butter between your thumb and your other four fingers until you get the same results.
Cut in 1/4 cup of plain full fat yogurt and ¼ cup of heavy cream.
I use a small sharp pairing knife to cut it in. Sometimes it's too dry, as is the way of flour on any given day. If that's the case, add cream or yogurt by the tablespoon until the dough stays together but is not too wet. Tricky, yes I know.
If you're going food processor, give it the old pulse ... 10 times? If it's too dry, add cream or yogurt by the tablespoon until the dough forms a ball in the processor.
Add the goodies ... here at the Inn you love dried apricots. I cut them up with scissors, about a cup full.

Shaping the Scones

Pat the dough out on a floured surface until it is about 8 or 9 inches in diameter. I fold it over a few times along the way. Go old school and cut into 12 wedges or use a biscuit cutter and cut them into what ever shape you like, ovals, rounds....
If you are carrying on with the baking, place them on a baking sheet. They don't often stick but I use a silpat (awww ... save it) or parchment paper (thank you).
Brush only the tops of the scones with a beaten egg and into the oven they go ... 12 minutes? Sometimes 14 ... You'll figure it out.

Notes

This recipe was provided by Lynda Fisher, owner of The Inn at Sweet Water Farm, Great Barrington, MA.

She says it is BY FAR, the most requested recipe at the Inn.

http://kosherlikeme.com/on-the-road/breakfast-delights-at-the-inn-at-sweet-water-farm-great-barrington-ma

Originally Posted in “Breakfast Delights at the Inn at Sweet Water Farm, Great Barrington, MA.”

coffee heath bar ice cream in oreo cookie shell created by Naomi Sugar, 365scoops

Come celebrate with me!

It has been one year since I launched Kosher Like Me. And what’s a celebration without ice cream?

And this ice cream is not just any fantastic ice cream. This is Naomi Sugar’s homemade, artisanal, pure as the newly drifting snow ice cream. I’m talking about 365scoops frozen ambrosia, folks.

Sugar never uses multi-syllabic, unpronounceable ingredients or anything less than the highest quality organic milks, creams, sugars and eggs. She is so driven to feed her fans that she whips up vegan, non-dairy, gluten -free options, in addition to the full on dairy hit you are hankering for. And it’s kosher. Natch!

Naomi Sugar blogs at www.365scoops.com. When I reached out to her after being tipped off by one of my best kosher keeping tasting gal-pals, she was as sweet as her name . She actually volunteered to surrender one quart of her homemade ice cream to the lucky winner of my celebratory “I can’t believe it has been one year already” giveaway!

The winner will receive one quart of custom made ice cream shipped to your home or office or delivered, if you are in NYC. You get to choose your delight from this tantalizing list of Sugar’s creations.

It will be hard to choose, I know.

And to whet your appetites, allow me to share with you what my choice would be. But, hey, you know you are free to choose ANY FLAVOR from this list, if you are the lucky winner.

photo: Naomi Sugar

I’m easily seduced by ice cream with multiple flavor layers and textures. I love very high quality chocolate or coffee. Chunk up the texture with chopped candy bits and maybe everyone’s favorite twist apart cookie and I’m so thrilled that I may even be speechless.

Sugar (yes, that is her real name) shared her recipe for Coffee Heath Bar Ice Cream in Oreo Cookie Pie Shells with me and has graciously allowed me to share it with you, below. So every ice cream loving reader is already receiving a little gift, right?

photo: Naomi Sugar

Here’s what you do to enter the contest: Simply enter a comment at the end of this post, telling me what your favorite ice cream flavor is.

For an extra entry, please “like” my facebook page. If you are not a subscriber to my newsletter yet, you may subscribe (see the box to the right of this post that says “sign me up”?) and garner a third chance at winning.

Be sure to return to the comments section here and let me know which actions you have taken.

And, because Naomi Sugar is “with child” and approaching that time where wise Moms to be know that they should slow down a bit, we ask that you enter this giveaway by midnight EST on October 21, 2012. We don’t want her working too hard as she approaches her big day.

The winner will be selected by Random Number Generator and announced on Tuesday, October 23. Be sure to include your e-mail in your comments.

Prizes must be claimed and you must order your quart of ice-cream by October 31. Claims after that date will not be honored.

Good luck and thanks for reading Kosher Like Me. I am so honored that you take the time to meet me here each week. Keep on reading!

Coffee Heath Bar Ice Cream in Oreo Cookie Shells

8-10 individual servings

Coffee Heath Bar Ice Cream in Oreo Cookie Shells

recipe created by Naomi Sugar, www.365scoops.com

Ingredients

Ice Cream Ingredients

3 cups half-and-half
3 egg yolks
3 tbs instant coffee ( I use Maxwell House, but Starbucks Via works well too, it’s just more expensive)
3/4 cup of sugar
4 Heath Bars, crushed into varied sized chunks (use 3 for mixing into the ice cream; reserve 1 for a topping)

Mini Oreo Cookie Pie Shell

24 Oreos
1/4 cup butter, melted

Instructions

Make ice cream

Heat 2 cups of half-and-half in a medium sauce pan until small bubbles form around the edges.
Stir in the instant coffee and whisk until blended. Remove from the heat and set aside.
Meanwhile, whisk together the three egg yolks, slowly pouring in the sugar until the mixture is creamy, thick, and pale yellow.
Whisking the egg yolks and sugar right before tempering.
Temper the eggs by slowly pouring the hot milk mixture into the egg yolks, stirring until the two mixtures are well combined.
Pour back into the sauce pan and heat until the temperature reaches 165/170 degrees, or until the mixture is thick enough to coat the back of a wooden spoon.
Remove from the heat and pour in the third cup of half-and-half.
Let cool completely and then refrigerate for at least 2 hours or overnight.

Oreo Cookie Mini pie shells

Preheat the oven to 350°F and coat 8-10 cupcake molds with spray or butter .
Place Oreos in a large plastic zip top bag and smash them either by hand, or using a rolling pin. You can also process in the food processor (which I did) and this will give you a more consistent crumb.
Melt the butter in the microwave.

A little extra heath bar for topping…

Empty crumbs into a mixing bowl and stir in melted butter until well combined.
Pat wet crumbs all over and up sides of pie dish, making an even surface.
Bake crust for 8-10 minutes or until hardened.
Cool completely before filling with ice cream.
Once fully chilled, pour into the base of an ice cream maker and churn according to the manufacturer’s instructions (approximately 20 minutes).
While the mixture is churning chop up 3 Heath Bars into various sized pieces and approximately five minutes before the mixture is done churning, pour the Heath Bar into the ice cream maker.
Once finished, remove from the machine and transfer to a freezer safe container for at least 2 hours before enjoying.
You can eat this straight from the machine, but it will be more like a soft serve, rather than “scoopable” ice cream.

The Great Assembly

Place one mini Oreo Cookie pie shell on a plate. Fill with 1-2 heaping scoops of ice cream. Sprinkle with a few chunks of Heath Bar for good measure and enjoy.

http://kosherlikeme.com/celebrations/celebrating-one-year-with-irresistable-ice-cream-giveaway

Originally Posted in “Celebrating One Year with Irresistable Ice Cream Giveaway”

Here’s the thing about giving a real pro a challenge. When you toss it to the right gal, she’ll take you up on it and even surpass your expectations.

I was wracking this little ol’ brain o’ mine trying to come up with some more edible wonders related to these Autumn holidays. I asked Melissa if she could drum up an idea for something scroll shaped to eat on Simchat Torah.

Scroll shaped treats? No problem!

Simchat Torah literally translates to “happiness of the Torah” and along with Purim, it’s the most joyful of all Jewish holidays. Simchat Torah begins at sundown on Oct. 8 and ends in the evening of Oct. 9 this year. The festivities mark the end of the annual cycle of reading the Torah. On Simchat Torah, the last section of Deuteronomy and the first section of Genesis are read in succession after a festive parade of dancing and singing with the Torah scrolls.

Melissa surprised me with these elegant and festive “Torah tuiles”. Paper thin and curved like the tuiles (tiles) on the rooftops of country homes in Provence, these buttery treats may be used as a dessert garnish or as edible cups for sorbet or ice cream.

If you take the challenge to make these, Melissa guides you through rolling these over chopsticks or pencils. Next time you are in France, pick up your tuile molds while there.

So, why the dog?

Melissa’s sweet pup, Roxy, often keeps me company as I shoot Melissa’s irresistible creations. I’ve grown to love her and she knows it. When I arrived at Melissa’s for the “Torah tuile” shoot, Roxy relaxed her whole golden body right on my feet as soon as I arrived.

We were happy to see each other.

See the sly look in her eyes?

She waited patiently for me to revel in these divine creations, chat with Melissa, shoot the pics and depart on my sugar high. Melissa said that the minute we both turned our backs, Roxy jumped up onto the counter and devoured the entire plate of golden tuiles in one lip-smacking swoop.

Give these Torah shaped tuile a try. I doubt that you’ll be able to resist them, either.

“Torah Tuiles”

approximately 36 cookies

“Torah Tuiles”

Recipe: Melissa Roberts

At first, forming these cookies definitely takes a bit of practice, but once you get the hang of it (along with heatproof “teflon” fingers), it’s an impressive skill to master. Satisfying solo with a cup of strong coffee or espresso, these tuiles also make a fine accompaniment to sorbet or ice cream.

Ingredients

3 large egg whites
¾ cup confectioners sugar
½ cup all purpose flour
1/3 cup unsalted butter, melted
1 ½ tsp finely grated lemon zest
½ tsp vanilla
¼ tsp almond extract
¼ tsp salt

Instructions

Preheat oven to 350F with rack in the middle. Line baking sheet with Silpat or parchment.
Whisk together all ingredients until combined. Working in batches of 4, drop 1 ½ tsp batter for each cookie about 3” apart on sheet. Spread each into a 3” circle with offset spatula or the back of a small spoon.
Bake cookies until edges are golden, 6 to 8 minutes.
Working quickly and with one at a time, lift cookie off sheet with a spatula, then roll two ends around chopstick or pencil to meet in the center. Immediately slide off chopsticks or pencils and transfer to a rack to cool. Make more “torahs” in same manner. If cookies become too brittle to roll, return to oven for 1 minute to soften. Make more cookies in same manner on cooled baking sheets.

Notes

Equipment: 1 to 2 large baking sheets; a nonstick baking pad such as Silpat or parchment paper; a small offset spatula (optional); 2 chopsticks or 2 (clean!) pencils

http://kosherlikeme.com/recipes/baking-torah-tuiles

Originally Posted in “Baking “Torah Tuiles””

It’s time to exhale deeply as we approach the joyful holiday of Sukkot. We are in the homestretch of the fall holiday series and the tenor has shifted to lighthearted celebration.

Sukkot punctuates the final harvest of the agricultural season with eight days and nights of celebration and shared meals with family and friends.

Elise’s succah

Eating holiday dinners in the relaxed, informal space of a succah can be a great adventure. Kids love to decorate these spaces and eat outside, even if heavy sweaters and gloves are necessary.

Decorating options abound, with a focus on all things natural. My most creative friend, Elise, hosts dinners every night through the long week of Sukkot. She changes the theme each year and always surprises and thrills her guests with cool decor ideas and warming meals.

She has strung twinkling lights, hung Asian paper lanterns, wrapped the perimeter with dyed and painstakingly strung popcorn, punctuated the structure with stalks of corn from local fields, placed cornucopia overflowing with fruit, and hung wire wrapped veggies suspended from the uneven roof.

We construct a succah so the protection is not quite complete, noting the loosely constructed roof of branches and reeds. The sun and stars peek through, deepening our connection to the natural world and reminding us of our infinite potential.

We are prompted to imagine the temporary dwellings our ancestors erected in the desert as we traveled for forty years.

Food themes for the holiday fall into two general categories, both of which allow for plenty of creativity. As we celebrate the abundance of the harvest, consider serving stuffed foods. Rolled and stuffed cabbage, hollowed out and filled veggies, filled dumplings (wontons or kneidlach) and filled pastas and pastries (ravioli, borekas and knishes) reinforce the notion of plenty.

Dishes that reflect the harvest, especially those that have lots of veggies (abundant chopped salads and warming stews and soups) and lots of fruit (strudels) are another way of expressing our good fortune to have such ample and healthy food choices all around us.

Last weekend I attended a potluck birthday dinner party at E.’s. I paused to savor the bursting bright flavors of final tomatoes from her fading fall garden.

S. brought a bright golden corn and squash chowder to the buffet table in her slow cooker. Even without electricity, the warming unit kept things piping hot all evening. Every time the lid was lifted, the aromatic scents wafted through the crowd, beckoning hungry eaters back to the buffet.

It prompted me to think about how great a slow cooker would be in the succah, especially in the northeast, where we’re already feeling the seasonal shift and it’s becoming downright chilly.

The following Autumnal Soup recipe is prepared on the stovetop but feel free to shift to a slow cooker if you have one. Carry it out to your own succah or to a friend’s grand finale of a garden party. Transport it and leave the inner lining in the warming unit. Everyone will marvel at how clever you are. Thanks, S., for such a great idea.

And a special note of appreciation to Elise, for the great shots of her succah and for countless fabulous meals hosted there. She blogs at Much Ado About Stuffing.

And more thanks to Gil Marks, author of Encyclopedia of Jewish Food, for his remarkably thorough and indispensable resource.

Autumn Vegetable Soup

8-10 servings

Autumn Vegetable Soup

Recipe: Melissa Roberts

Ingredients

2 medium red onions, chopped
4 celery ribs, halved lengthwise and chopped
3 medium carrots, halved lengthwise and chopped
¼ cup extra virgin olive oil, plus more for drizzling
3 fat garlic cloves, finely chopped
1 Tbsp tomato paste
1 (28 oz) can whole tomatoes in juice, drained and juice discarded
4 cups low sodium vegetable broth
4 cups water
6 cups coarsely chopped Savoy cabbage
6 cups coarsely chopped escarole
1 (15 oz) can white beans, rinsed and drained

Instructions

Cook onions, celery, and carrots with 1 tsp salt and ½ tsp freshly ground black pepper in oil in a wide 6 quart heavy pot over medium heat, stirring occasionally until softened, 10 to 12 minutes.
Push vegetables to one side of pot. Add tomato paste and cook, stirring constantly, until it starts to caramelize, 1 to 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes.
Stir in tomatoes, breaking them up with a spoon, then add water and broth, and bring to a simmer. Stir in cabbage and escarole and simmer, covered, until greens are tender, 30 to 40 minutes. Stir in beans and season soup with salt and pepper to taste.
Serve drizzled with some olive oil on top, some grated parmesan, too, if you like.

http://kosherlikeme.com/recipes/celebrating-autumns-bounty

Originally Posted in “Celebrating Autumn’s Bounty”

Quick! Name three quintessentially Jewish foods. Don’t think too much about it.

I bet that kugel is on your short list.

Even the most health conscious cooks will likely whip up a luscious, highly caloric noodle pudding at some point in the next month as Jews everywhere, celebrate four holidays over five short weeks. This rapid-fire succession of holidays requires lots of planning and some easy recipes that are guaranteed to please a crowd.

Kugel is a versatile and variable concept. Depending on the region your family hails from, or the place you currently live, your kugel may be creamy and cheese laden, savory with fresh herbs and veggies, or stacked with potato and onion layers simply seasoned with salt and pepper. Add thinly sliced firm apples or slightly under ripe pears from the orchard?

Why not?

I make the full throttle dairy version that I grew up loving. No compromises when I make this one. Full fat cottage cheese, sour cream, butter all the way. There are few things that filled my home with such sweet aromas as a rectangular pyrex pan filled to overflowing with creamy, cheese laden custard. The lightly browned surface rippled with crunchy noodles that masked the moist decadence hidden beneath it.

When E. left for university, I froze my dairy kugel in single portion squares and slipped them into jumbo ziplock bags for her to stow in her dorm room’s sliver of a freezer compartment. It came in handy, I am told, after late night parties or ahem, study sessions that left her famished.

Last year she graduated to trying to make it herself. E. is quite the accomplished and creative cook, so I was surprised when she called me with disappointment in her voice. “Mom, my kugel doesn’t taste like yours. It just doesn’t taste like home.”

That’s the thing about kugel. It is the simplest of dishes, easy to make and with plenty of room for creativity. But we gravitate to what we remember from our own holiday or Sabbath meals cooked at home.

Whether your family’s kugel is the onion and potato variety, the very old Alsatian recipe using leftover bread and mixed with stewed dried fruit, or a veggie crammed spinach or sweet potato kugel, my guess is that you have a favorite.

If you can make room in your heart for another one, check out Melissa Roberts’ Caramelized Onion and Poppy Kugel.

It strikes me as a the perfect twist, combining savory elements with plenty of rich cheese and subtle crunch from the poppy seeds. She wandered off the path just enough to make it interesting, but not so far that I would call it unfamiliar.

Let’s put it this way, the shoot took longer than expected cause I was nibbling my way through a generous square that Melissa carved out of the pan for me. Breakfast the next day? If only I had some left overs….

Place it on your buffet for post Yom Kippur break-fast and let me know how you and your guests like it.

Caramelized Onion and Poppy Seed Kugel

Serves 10

Ingredients

1 lb dried wide egg noodles
1 stick (8 Tbsp) unsalted butter
2 large onions, halved and sliced
2 cups sour cream
2 cups small-curd cottage cheese
12 oz cream cheese, softened
2 large eggs plus 2 yolks
2 Tbsp poppy seeds

Instructions

Put rack in center of oven and preheat to 350F.
Cook noodles in a large pot of boiling salted water until al dente. Drain in a colander and rinse under cold water, then drain again.
Melt butter in a large (12”) skillet over moderate heat. Brush baking dish with some of the butter. Add onions and ½ tsp kosher salt to skillet and cook, stirring occasionally, until soft and well browned, 30 to 35 minutes. In a large bowl, toss together noodles with onions.
In the bowl of an electric mixer (or using a handheld mixer and a bowl), beat together sour cream, cottage cheese, cream cheese, eggs, and poppy seeds with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until combined well. Stir mixture into noodles.
Spoon into baking dish, cover with foil, and bake 30 minutes. Remove foil and continue to bake until kugel is set and top is golden brown in spots, about 30 minutes more. Let stand 5 minutes before serving.

Notes

Use 13x9 glass or ceramic baking dish

http://kosherlikeme.com/celebrations/caramelized-onion-and-poppy-seed-kugel

Originally Posted in “Caramelized Onion and Poppy Seed Kugel”

photo courtesy of RED BEE HONEY

I tried to avoid this. Really, I did.

I wracked my brain, rustled through my ever expanding kosher cookbook collection and finally through up my hands and yielded to Melissa Roberts, my go-to recipe writer, for a traditional Rosh Hashanah recipe with a twist.

Like you, I was thinking, aren’t there enough honey cake recipes out there, already?

Maybe so, but I’m feeling sentimental about honey cake and here’s why.

I clearly remember the first time I fell for it. D. brought S. home from Boston to share Rosh Hashanah with us. I could see that their love was deep and for real.

After attending services and returning to our place on that warm fall day, our family and guests retreated to the screened porch with cool drinks and nibbles before diving into our late lunch. When the doorbell rang it was unexpected, since all of our guests had already arrived. HMMM.

The FedEx guy handed me a package, neatly wrapped in sharply creased and taped brown paper. It was from S’s Mom. Inside, was the first honey cake I ever fell for.

It was moist and bright with those forward facing Autumnal spices. Moist and flavorful, and not too too sweet.

Now, D. and S. have been married for exactly four weeks and 5 days. No reason to count. It’s just that I’m still basking in the memories of their glorious celebration and feeling joyful as we look forward.

I couldn’t bring myself to ask our bride for her family recipe this year. While she has a stack of thank you notes looming (proud to say that D. is sharing in the task) and a rigorous grad school schedule on her horizon, I am intent on giving the newlyweds some space to simply settle in without making any requests of them. I will wait another year before asking for that recipe. I am sure it will be one of many we will share.

So, without a moment’s hesitation, I turned to Melissa to whip up something equally moist and delicious, with a modern twist. Her updated classic is graced by a rich and perfectly dark chocolate drizzle. She shares her secret weapon of dusting chocolate with espresso powder to heighten the chocolatey-ness. Trust me, it’s not optional.

Now I have two honey cakes that I am crazy for. Lucky me and lucky you.

And cause you know I am a committed locavore, here’s a gentle reminder to support your local beekeeper and buy a mild varietal from your local apiary or farmers’ market. It will add to the goodness, all around. As always, I turn to Red Bee honey, in Weston, CT.

Honey Cake with Chocolate Drizzle

8-10 servings. Use 9 inch bundt pan

Honey Cake with Chocolate Drizzle

Oil based cakes are a special thing. When done right, they aren’t greasy but deliciously moist, and compared to a butter based cake, improve in texture and flavor with time. Coconut milk is this cake’s secret ingredient. Here it’s a stand in for cream in the glaze without a whisper of coconut flavor to overpower the chocolate. Parve chocolate can be difficult to find, as most chocolate contains milk solids, but cookbook author Paula Shoyer introduced me to Alprose, an excellent quality and dairy free Swiss chocolate which can be found in the supermarket’s kosher aisle.

Ingredients

For cake

2 ¼ cups all purpose flour
2 tsp baking powder
1 ½ tsp cinnamon
1 tsp ground ginger
¾ tsp fine salt
½ tsp baking soda
1 cup vegetable oil
1 cup mild honey
2/3 cup brewed coffee (at room temperature)
3 large eggs
½ cup sugar
Baking spray

For drizzle

¼ cup well stirred unsweetened coconut milk (not light)
3 ½ oz good quality bittersweet chocolate, finely chopped
1 tsp instant espresso powder (optional)
1 ½ tsp light corn syrup

Instructions

Make cake:

Pre-heat oven to 350 F with rack in the middle.
Whisk together flour, baking powder, spices, salt, and baking soda in a large bowl.
In another bowl, whisk together oil, honey, coffee, eggs, and sugar until smooth. Add to flour mixture and whisk until just combined.
Coat pan with baking spray. Pour batter into pan. Bake until cake is set and a wooden pick inserted in center of cake comes out clean, 40 to 50 minutes (baking time will be in the shorter range if using a dark pan).
Cool pan on a rack 20 minutes. Invert cake onto rack and cool completely.

Make chocolate drizzle and finish cake:

Once cake is cooled, heat coconut milk in a small heavy saucepan until hot. Remove pan from heat and add chocolate. Let stand 1 minute then stir until smooth. Whisk in espresso powder (if using) and corn syrup.

Notes

Recipe by Melissa Roberts

http://kosherlikeme.com/recipes/impossible-to-resist-honey-cake

Originally Posted in “Impossible to Resist Honey Cake”

image courtesy of Gefilteria

Question: How do you recognize a gefilte fish swimming in the ocean?
Answer: It’s the only one with a carrot on its head.

The subject of gefilte fish, in all of its old and new permutations, brought a standing room only crowd of over 200 enthusiasts to the Center for Jewish History in NYC last week.

An enthusiastic group of curious old timers (“what’s to talk about so much?”) and young hipsters (“SO cool”) gathered in the comfortable theatre to hear New York’s quintessential gefilte makers talk about their recipes, why gefilte fish has lasting appeal, what their patrons have to say about it, and best of all, to offer samples to the hungry crowd after the panel discussion.

Mitchell Davis, executive VP of the James Beard Foundation, moderated a panel with Elizabeth Alpern and Jeffrey Yoskowitz of the Gefiltera; Zach Kutsher of Kutsher’s Tribeca; Jack Lebowohl of 2nd Ave Deli; and Israeli chef Omer Miller of Dining Hall and HaShulhan in Tel Aviv.

Gefilte fish was described by Davis as a signifier of Jewish culture. Dominant flavors identify geography of origin (sweet from Poland, peppery from Hungary) and are often reflective of those culinary traditions.

Naama Shefi, a culinary curator working on a newly created video archive of Jewish food for the Center for Jewish History introduced the panel. She asked why an overflow crowd was gathered to talk and taste gefilte. “After all, gefilte is NOT fois gras”, she reminded us, with her gentle smile.

“It is the fascination for memory and longing. I believe food is a medium of love and THAT outweighs taste brilliance”, she suggested.

Second Ave Deli man Jack, with second generation, Jeremy

Jack Lebowohl, owner of the 2nd Ave Deli, feels that people come into his deli seeking reminders of their grandparents’ aromas and love. “A customer once said, after inhaling deeply, that the deli smells like Judaism,” he recalled with a smile.

Zach Kutsher emphasized that his restaurant’s gefilte fish is “the most polarizing dish on my menu. It doesn’t meet diners’ pre-conceptions.”

photo courtesy of Kutsher’s Tribeca

But that reinvention of the traditional is precisely what he intended with his elegant, upscale interpretation. By sourcing wild halibut and local micro greens, and dressing the challah bound mixture with a lemon vinaigrette and drizzling the composition with parsley oil, “it is more like a French preparation.” (For more on my dining experience at Kutsher’s, click here for my review.)

Chef Omer Miller. Photo credit Dor Malca

Israeli Chef Omer Miller said that the gefilte craze has not hit the Tel Aviv scene yet. Still unconvinced of its deliciousness, he recalled being prodded by his grandmother to eat it because, well, he SHOULD. “Yea, but it’s grey!” he retorted, not quite sure.

Gefilteria founders, Elizabeth Alpern and Jeffrey Yoskowitz

Liz Alpern and Jeffrey Yoskowitz, founders and creators of the Gefilteria in Brooklyn, referred to our times as being in a “food moment”. Alpern pointed to the resurgence of all kinds of traditional foods being cooked and presented at food markets like Smorgasburg and the Essex Street Market. This food renaissance reflects a re-thinking of traditional foods and includes re-branding and re-marketing in order to attract a new generation to items traditionally found on their grandparents’ tables.

In the end, it’s all about taste and presentation. It was no surprise that the hungry crowd surged the lobby after the talk, to check out the generous samples being offered by these gefilte makers. The buzz was palpable as friends compared notes and strangers chatted about what was new and what they thought.

Kvass cocktails, boldly magenta with beet juice, and mixed with soda water and gin were served as the cocktail of the evening. It was cleverly conceived of and created by the Gefilteria team.

cookies!

Dessert was whimsical gefilte-shaped nut cookie, served with beet dyed shredded coconut and provided by Tralala Juice Bar and Bakery.

Cards for comments and voting for BEST gefilte were distributed. The winner was the Gefilteria. They will have their recipe documented in Shefi’s newly created video archive of Jewish food.

Their gefilte bruschetta won me over, too, with its deliciously moist neatly presented rectangle of gefilte topped with shredded carrot and beet horseradish.

Nothing grey about this re-invention!

Thank you to the 2nd Ave Deli for providing this recipe for traditional gefilte fish.

Gefilte Fish courtesy of 2nd Ave. Deli, NYC

12 balls

Gefilte Fish courtesy of 2nd Ave. Deli, NYC

Ingredients

For the gefilte fish balls

1 1/2 pound filet of whitefish and 1/2 pound filet of carp or pike (At fish store, ask for whole fish, fileted and skinned. Retain the heads and bones. Many stores will also grind the fish for you.)
2 large onions (about 2 cups when grated; don’t tamp it down)
1 stalk celery
1/2 medium carrot
6 eggs, beaten
4 teaspoons sugar
2 1/2 teaspoons salt
3/4 cup corn oil
1 cup matzo meal

For the cooking

heads and bones from fish
4 medium onions, peeled and quartered
2 stalks celery, trimmed and chopped into 3-inch pieces
2 medium carrots, peeled

Instructions

In a food processor or grinder, grind fish (refrigerate heads and bones for later use), 2 onions, 1 stalk of celery, and half a carrot. (If you use a food processor, make sure you leave no large pieces of fish or bones; you may want to transfer the mixture, bit by bit, into a wooden bowl, and go over it vigorously with a hand chopper).
Place fish mixture in a large bowl, and add eggs, sugar, salt, pepper, and corn oil, mixing thoroughly with a wire whisk. Stir in matzo meal, and continue to mix until everything is thoroughly blended. Refrigerate for one hour or more (longer, even overnight, is better).
Fill two large stockpots 3/4 full of water, and bring to a roiling boil. In each, throw in half the fish heads and bones, 2 onions, half the celery, and a carrot. Divide batter into 12 patties of equal size. (Don’t worry that your batter is a little loose; it has to be that way to keep your gefilte fish light.) Transfer each patty to a large cooking spoon, shape into an oval, and very gently lower it into the boiling water. Put six in each pot. Lower heat and simmer for 1 1/2 hours.
Remove fish balls and carrots from pots, and refrigerate on a covered plate. Discard everything else. Serve chilled with red and/or white horseradish. Slice carrots for garnish.

http://kosherlikeme.com/recipes/lets-talk-gefilte

Originally Posted in “Let’s Talk Gefilte”

When eating sushi, NEVER pass food to someone using your chopsticks. That act parallels passing cremated bones of a deceased relative at a Japanese funeral. Instead, pass the plate, allowing the sushi to be plucked from it.

Good to know.

I learned so much in the “Roll Your Own” vegetarian sushi making class at the Natural Gourmet Institute in NYC, that I will never again eat sushi without deep appreciation and a (hopefully) more discerning and knowledgeable palate.

My new enlightenment has me hankering for sushi in a big way. I yearn to sit at the bar and pluck buttery pieces into my mouth within seconds of the rolls being prepared.

I will closely observe the veggies being meticulously sliced, note the odd, sharp tang of umeboshi pickled plums, detect mildly sweet and salty dashi-jiru. M. and I will nod, knowingly (imperceptibly so as not to be obnoxious), as we watch the not quite symmetrical placement of perfectly cooked rice over shiny sheets of sushi nor.

Mamie Nishide was our patient, good humored chef/instructor. We lucked out with a small group of only eight students (capacity is 14) in class. It was a friendly crew, including two vegans, one veritable novice (he was in waaay over his head) and two kosher keepers.

After Nishide modestly shared her impressive history of cooking in some very big name NYC restaurants, we plunged into this fully participatory class. The overhead screen helped us to more closely watch Nishide’s delicate hands as she sliced, diced and rolled.

Two work tables were set with knives, cutting boards and other necessities. The tables behind our work stations had ingredients waiting to be cut, simmered and arranged. Everything was perfectly organized and two helpful assistants ( in the work study program leading up to the Chefs’ Training Program) were at the ready to support Nishide and the rest of us as we embarked on our rolling adventure.

Some time was spent on the importance of cooking rice properly and we cooked both Japanese short grain white and brown varieties. Nishide explained that the rice must not break down into a mush, rather one should sense the individual grains on the tongue. She instructed us carefully, wanting us to understand that 80% of making sushi properly is getting the rice right.

After cooking two large pots of rice, our group gathered to fan the rice after transferring it to large stainless work bowls from the steaming pots. Nishide entertained us by recalling that her Mom often waited for her to come home from school so that she could fan the rice.

Fanning cools it more quickly and helps to remove moisture. With texture being such a crucial characteristic, she gathered us all around to participate, relieving some of the focus and concentration we had directed to our rolling techniques.

We simmered carrots, cut two ways (“Liz, cut those into even thinner strips and shorter too”) blanched, shocked and wrung fresh spinach dry, and soaked and simmered shitake mushrooms. We placed long, flat strips of dried gourd in dashi-jiru, a cooking sauce with simple and perfectly balanced sweet/salty flavors.

We stuffed tofu pockets, after boiling them to release excess oil. We gently inserted a filling of bamboo shoots, fresh lotus root, snow peas and sushi rice into the golden pockets, creating a wonderful non-sushi addition to our end-of-class fiesta.

In addition to learning to roll our own, we practised making tamagoyaki or Japanese egg omelet, which often punctuates the end of the meal. I promise to forever marvel at the many fine layers, neatly stacked but still airy. Folding barely firm, scrambled egg repeatedly in a small, rectangular pan designed just for this purpose, was nearly impossible. Naturally, there were a couple of die hards who committed quite a bit of time trying to manage the technique.

“The Natural Gourmet Institute was founded on the principle that what we eat significantly affects our physical, mental and spiritual well-being.” Their focus is on mostly vegetarian, often vegan ingredients and cooking techniques. When classes are not vegetarian, they clearly state it, making many of their offerings great choices for those who are kosher like me (This is not a kosher cooking school). Their Chefs’ Training Program is highly respected and well known for training the most talented and well educated vegetarian and vegan chefs.

Check the site for the Natural Gourmet Institute for upcoming public classes, including a great selection of gluten-free choices (“Gluten Freedom-Reclaiming Our Bread”), seasonal offerings (Autumnal Vegetarian Party) and holiday highlights meant to shift the focus to healthier choices (“An Enlightened Hanukkah”).

Let me know if you want a buddy to come with. I’m game for another adventure!

Mamie Nishide owns and runs two businesses: Japanese Cooking Studio and Gotta Eat Sweets. All recipes are property of Mamie Nishide.

Hosomaki (Thin Roll)

6-8 pieces

Hosomaki (Thin Roll)

Ingredients

1/2 cucumber, seeded and peeled if needed
1/2 sheet sushi nori
1/4 cup cooked sushi rice
1 teaspoon toasted sesame seeds

Instructions

Cut cucumber into 4” julienne (need 6-8 pieces total).
Cut nori in half (longer side in a half).
Spread sushi rice over the seaweed about 1/4-inch thick, leaving 1/2-inch margin at the end of the edge.
Place cucumber and sesame seeds in the center of sushi rice.
Using a bamboo mat, roll. Cut a roll into 6 or 8 piece

http://kosherlikeme.com/in-the-kitchen/roll-your-own

Sushi Rice

8 cups

Ingredients

Rice:

4 cups Japanese short grain brown rice or Japanese short grain white rice
4 cups water
2-inch square konbu (kelp)

Sushi Vinegar:

1/2 cup komezu (rice vinegar), or brown rice vinegar
2 tablespoons agave nectar or palm sugar
1 teaspoons salt
2 inches konbu (kelp)

Instructions

Wash rice with cold water and drain. Put aside for 20 minutes. (For the brown rice, wash and soak in 4 cups water for 30 minutes or more, and then cook with soaking water.)
Place 2 inches kelp on top of the rice and water. Cook the rice starting with cold water, using a pot (with depth bigger than the diameter and a tight lid). First with high heat, and when it reaches the boiling, turn it down to low and cook for 20 minutes, and then turn off the heat. Let the rice steams for another 10 minutes.
Make sushi vinegar while rice is cooking: mix rice vinegar, agave nectar, and salt well in a small bowl.
Add kelp and set aside for 20 minutes or until ready to use.
When rice is cooked and still hot, transfer rice into a wooden bowl and quickly mix with sushi vinegar. Let it cool as quickly as possible to get shiny sushi rice.
Cover the sushi rice with a damp cloth and set it aside.

http://kosherlikeme.com/in-the-kitchen/roll-your-own

Originally Posted in “Roll Your Own”