salmon 3

Recipe: Marcia Selden Catering

If you have picky eaters at home, you know how difficult it can be to get them to eat salmon.  But it’s worth your effort because salmon is bursting with omega-3 heart healthy fats as well as vitamin D.  These salmon cakes are crispy,  light and make a perfect appetizer if made into a smaller size.

Crispy Salmon Cakes

6 large or 12-15 bite sized patties

Crispy Salmon Cakes

This heart healthy recipe is parve (non-dairy)


  • 2 ½ lbs. skinless salmon filet
  • ½ red bell pepper, finely chopped
  • 1 red onion, finely chopped
  • 1 clove garlic, minced
  • 1 Tbs. paprika
  • 1 egg
  • 2 C. panko
  • Kosher salt and pepper
  • ¼ C. flat leaf parsley, finely chopped
  • 1/3 C. olive oil


  1. In a medium skillet, heat 1 Tbs. of olive oil on medium-low. Add garlic, onion, bell peppers, 1/2 Tbs. of salt and 1/4 tsp. of pepper, cook until softened, about 4-5 minutes.
  2. Add flat leaf parsley, remove from heat. Transfer mixture into a medium-large bowl. Set aside to completely cool by leaving 10 minutes at room temperature, then transfer to refrigerator for 15-20 minutes.
  3. While vegetable mixture is cooling, finely cube salmon.
  4. Once vegetables have fully cooled, add raw salmon, eggs, paprika, 1 C. panko. Make sure everything is well combined. Make patties by shaping salmon mixture into ¾ to 1” thick cakes.
  5. Pour another 2 C. of panko into a shallow dish.
  6. In a medium skillet, heat oil on medium-low. Dredge salmon patties in panko, coating both sides, then place into skillet.
  7. Cook 1-2 minutes per side or until golden brown. Immediately remove from heat and place onto a paper towel to drain.
  8. Serve with a side of greens, as a burger, or on its own.

Originally Posted in “Cozy Up to Salmon Cakes


contributed by Melissa Roberts

Squash and sage are quintessential flavors of fall, particularly a northeastern autumn. Here they are featured in a waffle that, drenched with maple syrup, fits in easily on the breakfast table.

Yet these waffles also have a savory side with the addition of roasted butternut and earthy sage, a unique side dish to grace the dinner table. Replace the browned butter with a non-dairy substitute (margarine or Earth’s Balance, but melt it, don’t brown) and enjoy alongside roasted or fried chicken.

Butternut Sage Waffles

As long as we’re talking waffles, a little clarification on maple syrup.

Grade “A” syrup, harvested at the beginning of the sugaring season, is lighter and mild, while grade “B” is thicker and richer (think light vs. dark beer). While “B” grade is thought to be ideal for cooking and “A” for drizzling; in our house, “B” does double duty as both ingredient and condiment, preferable because of its deep maple flavor (and smaller price tag).

Trader Joe’s sells an excellent “B” grade syrup.

Roasted Butternut-Sage Waffles

6 whole waffles or 24 small waffles

Roasted Butternut-Sage Waffles

These savory/sweet waffles may be enjoyed at breakfast or used as a side for dinner. Use non-dairy margarine (Earth Balance) if waffles accompany a meat dish.

*Canned pumpkin puree can be used in place of the roasted butternut squash


  • 1 (2 ¼ to 2 ½ lb) butternut squash, peeled, seeded, and cut into 1” pieces*
  • 1 ½ tablespoons olive oil
  • 1 ½ cups whole wheat flour
  • 1 ½ tablespoons finely chopped fresh sage
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon fine salt
  • 6 tablespoons unsalted butter, divided
  • 1 ¾ cups milk (cow, coconut or unsweetened plain almond)
  • 2 large eggs
  • 3 tablespoons maple syrup, preferably Grade B, plus more for serving


  1. Preheat oven to 425F with rack in middle.
  2. Line a 4 sided baking sheet with foil (preferably nonstick). Place squash on pan in single layer, drizzle with oil, then toss to coat. Sprinkle lightly with some salt. Roast until very tender, 25 to 30 minutes. Cool to warm. Reduce oven temperature to 250F.
  3. Place squash in a food processor and puree. Measure out 1 cup. Set aside.
  4. In a large bowl, whisk together flour, sage, baking powder, and salt.
  5. Melt butter in a small heavy saucepan over medium heat. Continue to cook until butter is golden brown and has a nutty fragrance.
  6. Measure out 4 tablespoons of the browned butter (reserve remaining to brush waffle iron) and place in another bowl with pureed squash, milk, eggs, and syrup. Whisk until smooth.
  7. Add liquid ingredients to dry and whisk until smooth. Batter will be thick.
  8. Heat waffle iron. Brush lightly with reserved brown butter.
  9. Measure out 2/3 cup of batter and place in the center of waffle mold, close lid, and cook according to manufacturer's instructions until golden and cooked through, about 3 minutes.
  10. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp.
  11. Make more waffles in same manner brushing with some butter in between each batch.
  12. Serve drizzled with syrup.


Special equipment: waffle iron

Originally Posted in “Roasted Butternut-Sage Waffles


Contributed by Katy Morris

Jessica’s Natural Foods, an all natural, gluten-free, kosher (non-dairy) granola, is my new choice for my morning treat. Amazingly, it is also non-GMO verified, and contains absolutely no trans fats, cholesterol, refined sweeteners, or artificial colors or flavors.

I loved learning all of these details because I am a granola snob. Sweet, crunchy, nutty clusters combined with a refreshing, smooth Greek yogurt and topped with juicy berries is one my favorite breakfasts. I know a lot of the granola out there is highly processed with refined sugar, so I’m always on the look out for one that is not so high in sugar (yet still some has some sweetness, of course) and is filled with natural, wholesome goodness.  Jessica’s hits all the marks.

Jessica’s lifelong love of cooking, combined with the fact that her husband is gluten-intolerant (and loves his granola) inspired her to quit her day job and dive head first into starting up her own gluten-free granola business.  An engineering major in school, Jessica married her passion for baking and science and began devoting her time to creating the perfect formula for a scrumptious gluten-free treat. Her product is handmade made in small batches in a gluten-free facility in Michigan.


Over the past week, I have spread out my tasting of each of the six flavors, experimenting with different ways to incorporate this health food into my day. All of them were delish and of course, nutritious.

I started with the Almond Cherry, loaded with crunchy toasted almonds, whole grain organic oats, and complemented by plump, locally grown chewy dried cherries from Michigan. Paired with just a bit of skim milk, this tasty, healthy breakfast fueled me for the whole morning.

Next was the Chocolate Chip – one of Jessica’s most popular flavors. Rich in chocolate crumbles and balanced by crunchy, sweet oats, this flavor was perfect for an afternoon snack all on its own.

The Vanilla Maple was particularly tasty, naturally sweetened with organic honey and maple syrup and flavored with the perfect blend of vanilla and cinnamon. I followed the simple recipe on Jessica’s website for the yogurt parfait, and it looked great and tasted even better.

I ate the “Motor City Crunch” chocolate hazelnut granola straight from the bag, which I do not recommend doing as this stuff is quite addicting!  It was a chocolaty delight that would make a great replacement for a children’s cocoa-puff morning cereal, or as a simple and healthy dessert.

The Cherry & Berry granola was bursting with dried cherries, blueberries and cranberries, providing a fruity and crunchy blend that was perfect sprinkled over my plain Greek yogurt yesterday morning.

For the last flavor, Pecan Almond, I decided to try another recipe provided on her website. The “Nuts About Bananas” Thick Smoothie, made with 1 whole banana, 1 cup milk, ¼ cup granola, and 2 tablespoons of almond butter, was an extremely satisfying and great for a breakfast on the go.


You can easily order your own bags of wholesome yumminess through Jessica’s website, or you can find them in your local Whole Foods store. Buy now – she is offering a “web special” which means if you order all six flavors, you will get two bags free!

If you’re looking for a great snack for the kids, have them assemble this yogurt parfait. It’s hardly a recipe at all but they will love the colorful layers and big crunch. Go for the shmancy parfait cup if you really want to entice them!

All images courtesy of Jessica’s Granola.

Jessica’s Granola and Yogurt Parfait

1 serving

Jessica’s Granola and Yogurt Parfait

This recipe is dairy but may be made dairy free with soy yogurt.

Jessica's granola is gluten free.


  • ½ cup yogurt
  • ½ cup of your favorite fruit (e.g. sliced bananas, blueberries, raspberries, strawberries, etc.)
  • ¼ cup Jessica's granola, any flavor


  1. Place ¼ cup of yogurt in a clear glass.
  2. Top with ¼ cup of fruit and 2 tablespoons of granola.
  3. Repeat layers and serve.







Originally Posted in “Jessica’s Granola Hits All the Marks


When Slow Food collaborators Eugenio Signoroni and Francesca Farkas taught us how to make ravioli when we visited the small village of Argegno on Lake Como, Italy, last week, I didn’t expect it to be this easy. The dough is golden yellow as a result of the many eggs used in the pastas of Northwestern Italy.

The cheese filling is as simple as can be, left virtually unseasoned so you can shave some precious truffles over the top and really savor them. There’s no competition with the heady and delicious truffles here, just lovely texture and a buttery splash to moisten the quickly cooked pockets we love.

For info on where to buy truffles in the USA, how to handle them and what you’ll likely pay, check my post with all you need to know by clicking here.

Cheese Ravioli

8 generous servings

Cheese Ravioli

Eugenio Signoroni and Francesca Farkas taught me how to prepare these simple ravioli. They are the perfect way to show off freshly shaved truffles.


    Fresh pasta:
  • 800 grams white flour (28 1/4 ounces or 1 3/4 pounds)
  • 200 grams semolina flour ( 7 ounces) *
  • 10 eggs
  • salt
  • Filling:
  • 500 grams fresh ricotta cheese (2 1/4 cups)
  • 3 Tb. Parmigiano Reggiano
  • salt, pepper
  • 1 egg
  • Topping
  • White truffle (10 grams per person or 1/3 ounce per person)
  • Butter for seasoning


  1. Prepare the filling by mixing the ricotta in a bowl with the egg, a teaspoon of salt, a twist of pepper and 3 tablespoons of grated Parmesan cheese.
  2. Pour the flour on the table and make a well in the center of it. Break the eggs in the center and add a 1 teaspoon salt. Then start mixing the eggs and add some flour little by little – first with a spoon, then with your fingers.
  3. When eggs and flour are well mixed, knead the dough with both your hands until it is homogeneous and smooth.
  4. Divide the dough into balls (big as a fist), that you can roll out with a rolling pin (mattarello) or the pasta-machine. Most important is that the dough appears very thin.
  5. Than obtain circles (or squares if you prefer) from the dough. Use a 3 or 4 inch round biscuit cutter.
  6. Put 1 scant teaspoon of the filling in the center of each circle and close the ravioli pressing the edge with your fingers. Wet edges if needed. Try not to get air inside.
  7. Cook ravioli in boiling water, about 3 minutes or until ravioli rises to the surface.
  8. Drain in colander and season with butter to taste.
  9. garnish with cleaned, shaved truffles.


*Semolina flour is a coarsely ground high protein durum wheat. King Arthur and Bob's Red Mill are good sources. They are readily available.

More about Truffles: The white truffle is best when it is sliced raw on eggs, tagliolini, tagliatelle (or other fresh pasta) or white risotto.

Black truffles develop flavor with cooking.

To clean truffles, use a little brush and a soft cloth. Remove any rotten areas with a sharp, small knife.

For storage: do not close the truffle in sealed plastic bag. Instead, keep them in the least cold part of the refrigerator, wrapped in a layer of paper, then 2 layers of damp paper and then another layer of paper. All other storage systems do not ensure the preservation of the wonderful flavors, especially in with white truffles, which are more delicate than black.

About Francesca Farkas:

Born and raised in the heart of Chianti Classico, Francesca loves to cook and write about cooking. After 4 years at the Slow Food Study Center, she is now collaborating with the Slow Food publishing house and other publishing houses, in addition to helping her parents in the family winery and agriturismo in Tuscany. You may find her book on jams and conserves by clicking here.


Bette's vegan portobello pizza and some cheesy

There’s something about ‘shrooms that speaks of Autumn to me. Perhaps it’s their meaty heft and deep, rich flavors.  Yet somehow, I didn’t mind feasting on these when we ate them in Bend, Oregon this summer. These vegetarian, gluten-free mushroom pizzas  are simple to whip up and would be a blast for teens to take charge of.  Chef Bette Fraser makes them both with and without cheesy toppings, making them flexible as a main or side dish for vegans and kosher keepers alike.

Read more about my culinary adventures in Bend here. And if you’re heading to those parts, consider contacting Bette for local culinary walks, cooking classes, or for her Chef’s services. She’s at the Well Traveled Fork.

If you imagine changing up the toppings, be sure to share your inspirations in the comments section below. I would love to see your photos on FB , too.



Portabella Mushroom Pizza (dairy or vegan)

4 mains

Portabella Mushroom Pizza (dairy or vegan)

Bette Fraser, Chef and Owner of the Well Traveled Fork in Bend, Oregon baked these for my crew when we visited this summer. One nosher requested dairy free. Simple enough, and still satisfying!


  • 4 portabella mushrooms
  • olive oil
  • 1 15 ounce can cannellini beans, drained
  • 1 sprig rosemary
  • 1 cloves garlic, minced
  • 3 roma tomato, seeded and chopped
  • salt and pepper, to taste
  • 1 cup fontina cheese, grated


  1. Wipe off the mushrooms and remove the stems. Chop the stems and set aside.
  2. Carefully remove the dark gills (I use a grapefruit spoon, which makes easy work of it).
  3. Place the caps on a baking sheet lined with parchment paper.
  4. Drizzle a bit of olive oil on to the caps.
  5. Preheat the oven to 400°.
  6. In a medium skillet, heat a couple of tablespoon of olive oil.
  7. Add the rosemary sprig to season the oil.
  8. Add the minced garlic and the reserved chopped mushroom caps and saute.
  9. Add the drained beans and cook for a few minutes until warm. (You can mash them a bit too). Add the chopped tomatoes and season with salt and pepper.
  10. Remove the rosemary and divide the mixture between the mushrooms caps.
  11. Sprinkle with the grated cheese (or not) and bake in the oven for about 10-12 minutes or until piping hot.
  12. Serve immediately.

array of squash

Recipe: Marcia Selden Catering

Farmers’ Markets are piled high with brilliant orange squash of all shapes and sizes. The great harbinger of Autumn has arrived, and there are as many ways to cook and serve them as there are varieties.

This recipe signals the change of seasons in more than a few ways. The natural sweetness of butternut squash is heightened by roasting it in a light bath of local maple syrup and then layered with thinly sliced, firm pears and a smear of bold, stinky cheese

Like most bruschetta, this one is more of an easy assemblage than a cooking project.

Pear and Butternut Squash Bruschetta

Pear and Butternut Squash Bruschetta

This bruschetta involves just a bit of cooking and a few minutes of assembling.

Recipe is dairy . It can be made vegan be eliminating the layer of cheese.


  • 1 butternut squash
  • ½ onion, thinly sliced
  • ½ C. maple syrup
  • 1 Tbs. balsamic vinegar
  • 2 Tbs. olive oil
  • 1 Tbs. Kosher salt
  • 1 baguette, sliced on the diagonal into 1” slices
  • 1 Bosc or other firm pear
  • 4 oz. blue or gorgonzola cheese


  1. Pre-heat the oven to 400°F.
  2. Peel the squash using a vegetable peeler. Cut the squash into 1" thick rounds, remove guts and seeds with a spoon, and then stack slices to cut into small cubes.
  3. Toss onions and squash with maple syrup, balsamic vinegar, olive oil and kosher salt and place cubes on a cookie sheet.
  4. Roast 20-25 minutes until squash is fork-tender and the edges are brown.
  5. Assemble bruschetta
  6. spread blue cheese over bread, add a few thin slices of pear and top with roasted squash and onion mixture.
  7. Serve warm or at room temperature.



Originally Posted in “Pear & Maple Roasted Squash Bruschetta

mushrooms galore

After dining at Eataly‘s vegetarian restaurant, Le VerdureMarla Cohen was inspired to whip up her own creamy polenta with a melange of her favorite ‘shrooms. Here’s her delicious version. And check out her review of this vegetarian gem within the Italian market complex, Eataly, NYC. You’ll find it here on Thursday.

Veggie lovers rejoice!

Creamy Polenta with Roasted Mushrooms

4 mains

Creamy Polenta with Roasted Mushrooms

Recipe and photos by Marla Cohen

When roasting the mushrooms, chose a pan with a lip so that liquid doesn't run off. I recommend a pyrex pan or a shallow roasting pan.


    For the Roasted Mushrooms:
  • 1 lb. mixed mushrooms, baby bellas, shitakes and hen of the woods or beech
  • 2 Tbsp olive oil
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. minced garlic
  • 1 tsp chopped fresh thyme
  • 1-2 Tbsp. flour
  • 1/4c-1/2 c red wine or vegetable broth
  • Salt and black pepper, to taste
  • 1/4 cup chopped flat leaf Italian parsley
  • For the Creamy Polenta:
  • 2 cups milk
  • 1 1/2 cups water
  • 1/2 tsp kosher salt
  • 3/4 cup stoneground polenta (not instant)
  • 2 Tbsp. butter
  • 1 ear of fresh corn, or 1 c frozen or canned corn
  • 3/4 cup freshly grated Parmesan cheese
  • Extra Parmesan cheese for serving, optional


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Quarter the baby bellas, stem and slice the shitakes. Separate the hen of the woods and/or beech mushrooms from their stems (they are clumped) before quartering.
  3. Place all the mushrooms in a medium bowl and drizzle with olive oil and balsamic vinegar.
  4. Add the garlic salt, pepper and thyme, then toss.
  5. Spread mushrooms onto a large greased baking pan and roast for 15-20 minutes or until mushrooms are tender, stirring occasionally.
  6. Sprinkle with flour and stir. Add wine in small amounts, until it thickens and coats the mushrooms. Remove from the oven and stir in parsley.
  7. While the mushrooms are roasting, make the polenta. In a medium saucepan, combine milk, water, and salt over medium-high heat and bring to a simmer. When it simmers, slowly pour in the polenta and whisk to combine.
  8. Reduce heat to low and partially cover the pan with a lid and cook, whisking vigorously every 5 minutes. Make sure you scrape the sides of the pan. Cook until liquid is absorbed and polenta is creamy, about 30 minutes.
  9. When it has nearly cooked, about five minutes from the end, add in the corn. Remove from heat and stir in the butter and Parmesan cheese.
  10. Divide the polenta into four bowls.
  11. Top with roasted mushrooms and garnish with Parmesan cheese, if desired. Serve immediately.


This polenta main or side dish is dairy.

It was inspired by creamy polenta Marla enjoyed at Le Verdure, the vegetarian restaurant at Eataly, NYC.


Originally Posted in “Creamy Polenta with Roasted Mushrooms


By Katy Morris

 Three passionate sisters have joined forces to create a delectable, versatile sesame Tehina product that is nutrient-rich, 100% vegan and kosher, and completely gluten and peanut-free.  “The Soom sisters” source the highest quality White Humera sesame seeds directly from Northwest Ethiopia. From there, the seeds make their way to Northern Israel where they are cleaned, roasted, pressed and manufactured into jars brimming with the sweet and nutty 100% Humera Tehina – with no other additives or preservatives.

They have successfully taken an ancient super food and made it easy and simple to incorporate into today’s modern health-conscious world.

Their easy-to-navigate, informative, and playfully-written website,, provides the “consoomer” with various recipes, from sweet and savory desserts to dips and dressings, all with the key ingredient of their Tehina. Although hummus is usually the first thing associated with sesame paste, there are actually many ways to include this amazing vegetarian, kosher health food in your diet, including marinades, dressings, breads, cookies and shakes.

The trio of young entrepreneurs, along with one of the sister’s husbands, pride themselves on creating a product that is totally wholesome and pure. Sesame is truly their passion, and it shows in their product.


 After skimming through their many mouth watering online recipes, I couldn’t resist the Honey Tehina Oat Cookies. The simple recipe resulted in scrumptious moist morsels, full of unique and indulgent taste yet completely healthy and natural.

I became intrigued with the unique taste of the paste,  a staple in the Middle-Eastern diet, and did some research to understand and appreciate the health benefits of their Tehina product. The food is a great source of protein (more than milk and most nuts!), omega fatty acids, and contains a wealth of other nutrients and minerals including calcium, iron, and fiber. It also helps to promote healthy cell growth and is very easy for your body to digest due to its high alkaline mineral content.

I can’t get enough of this pure, creamy, alternative to almond butter. Tonight I plan on making a Kale & Quinoa Salad with Tehina dressing…can’t wait!

Their product is currently available in a few stores in the D.C. and Maryland area, including Kosher Mart and Shalom Kosher, as well as in Philadelphia’s Swarthmoore Coop and Weavers Way Coop. They are looking for more stores to place their product in.

Until then, purchase Soom on line by clicking here.

And because the Soom sisters are so happy to have Kosher Like Me readers learn about their tasty product, they are offering a discount code to y’all! 

In the bottom left hand corner of your “cart” on is a space to type in your coupon code.  Before clicking “proceed to check out” enter the promo code “soomfoodsklm” and click “apply coupon.” The coupon is for 20% off your total order (including shipping).

Want to meet the sister trio? They will be presenting at the 25th Annual KosherFest in Secaucus, New Jersey in hopes of finding a distributor.

Welcome contributor, Katy Morris. Here’s a bit about her:

 Katy, a pescatarian, is an aspiring photojournalist who recently returned to CT. after eating, shooting, and writing her way through London, Amsterdam, Paris, Switzerland, and the Greek islands. She landed in Northern Thailand where she volunteered for an orphanage for Burmese-Karen refugee children. She works passionately to raise funds for the Sustainable Harvest Agricultural Project, a grass-roots organization she launched with a friend, which aims to provide basic food security for children in that region. 


Honey Tehina Oat Cookies

20 cookies

Honey Tehina Oat Cookies

These parve (dairy free) morsels are vegan, too. They're super easy to whip up and perfect with afternoon tea, as a breakfast treat, or as a parve dessert after a meat meal.


  • 6 tablespoons of Soom Foods Tehina
  • ½ cup of honey
  • 1 teaspoon of ground cinnamon
  • 1 ½ cups of quick cooking oats
  • ½ cup of chopped walnuts or almonds
  • ½ cup of raisins (optional)


  1. Preheat oven to 350 degrees F (175 degrees C)
  2. In a bowl, combine the tehina, cinnamon, and honey
  3. Mix in oats, nuts, and raisins until well blended
  4. On a greased cookie sheet drop teaspoon size balls of dough and flatten lightly (about 2 inches apart)
  5. Bake 10 minutes
  6. Cool on a baking sheet for about 5 minutes before serving

Originally Posted in “Open Sesame

Corn Souffle

Written and photographed by Melissa Roberts

September is a month with an identity crisis. What can we depend on weather wise? Each day is a new surprise. A crisp snap of autumn one moment, the next, temps climb into the 90s. And when a holiday comes around (Sukkot, so soon?), how do we plan accordingly? Luckily, mid September continues to bring late summer’s harvest of tomatoes, corn, and fresh herbs. A menu to equal the weather’s dual nature is just the thing. Combine ingredients that carry a whiff of summer in a dish that is warming and comforting. This corn and basil souffle is just the ticket. Its flavors are fresh and summery, with a light and delicate texture that masks a substantial dish.


Corn and Basil Souffle

4-6 (main)

Corn and Basil Souffle

Don’t be intimidated by a souffle. Yes, they can be a fickle thing, but this one has a milk-flour base that gives it structure, making it almost foolproof. Almost. Remember to have ingredients at room temperature as noted, which allow efficient aeration and a better rise. And no sneaky peaks. Leave that oven door alone!

Equipment: a 1 ½ quart (6 cup) capacity souffle baking dish


  • 4 ½ tablespoons unsalted butter, divided plus more for greasing dish
  • 3 ears corn, shucked
  • 3 scallions, thinly sliced (about ½ cup)
  • kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons all purpose flour
  • 1 cup whole milk, warmed through (in a saucepan or microwave)
  • 4 large egg yolks, at room temperature 30 minutes
  • 1 cup coarsely grated extra sharp cheddar, preferably white
  • Pinch cayenne (mingy or generous, as you like)
  • 5 large egg whites, at room temperature 30 minutes


  1. Preheat oven to 400F with rack in middle.
  2. Generously grease dish with some butter.
  3. Shave kernels from corn with a large knife. Remove any silk.
  4. Melt 1 ½ tablespoons butter in a 10 to 12 inch heavy skillet over medium high heat until foam subsides.
  5. Add scallion and cook until just wilted, about 2 minutes.
  6. Add corn, ¼ teaspoon each kosher salt and freshly ground black pepper, and saute 2 minutes more.
  7. Remove from heat and add basil.
  8. In a 2 to 3 quart saucepan, melt remaining 3 tablespoons butter over medium heat. Once foam subsides add flour and cook, whisking constantly, 2 minutes (this is enough time to remove a floury taste from finished dish).
  9. Slowly add milk, whisking, then continue to cook until mixture is thickened, 2 to 3 minutes. Remove from heat and add yolks, one at a time, until combined.
  10. Whisk in cheese, cayenne, and ¼ teaspoon each salt and pepper. It’s okay if mixture isn’t completely smooth.
  11. Transfer mixture to a large bowl. Cool to room temperature. **At this point, the base can be made, left covered at room temperature, for 2 hours.
  12. Using a standing mixer, beat egg whites with a pinch of salt on medium high speed until firm peaks form.
  13. Fold 1/3 of whites into cheese base to lighten. Then fold in remaining whites (thoroughly, so no white streaks are present). Fold in corn mixture until just combined.
  14. Place baking dish on a 4 sided baking pan.
  15. Transfer souffle mixture to dish and place in oven. Bake until puffed and browned in spots (it should still jiggle slightly when moved), 30 to 35 minutes.
  16. Remove from heat and let stand at least 5 minutes before serving.


Recipe by Melissa Roberts.

Originally Posted in “Corn Souffle Bids Farewell to Summer


Did you know that summer leeks are traditional on Sephardic tables on Rosh Hashanah?  I did not. Here’s how it goes:

The Aramaic word for leeks is “karti”, which is very similar to the Hebrew, “yikartu”, meaning to “cut off”. We pray that our enemies will be “cut off”, allowing for safety and security of the Jewish people and all of our friends.

Long, layered stalks of Leeks are neatly lined up in your local markets now along with the long-awaited abundance of perfectly ripe tomatoes and gorgeous eggplants.

This is how we connect seasonal ingredients to holiday dishes. Yup, it goes beyond apples and pomegranates, for sure.

This deeply delicious side dish is called Imam Bayeldi. The story goes that when the Imam (substitute Rabbi, Guru, Minister, Priest, Deacon) tasted it, he fainted from pleasure.

Ok then. You may want to consider making this and providing smelling salts for your guests.

Imam Bayeldi may be made 2-3 days in advance and served at room temperature. It highlights end of summer tomatoes and eggplant and is savory with than an abundance of leeks.

If you like to make your side dishes ahead of the holidays, you’ll love this one. It only gets better as it rests and patiently waits  to be devoured.

Thank you, Ronnie Fein, author of Hip Kosher and blogger at Kitchen Vignettes, for this super easy and beautiful side dish.

I found the connection between Leeks and Rosh Hashanah in the brilliant and indispensable Encyclopedia of Jewish Foods by Gil Marks. This remarkably thorough and scholarly work is a guide to ingredients, recipes and world-wide Jewish culinary traditions. I keep this volume very close to my laptop and refer to it all the time.

Imam Bayeldi or Eggplant and Leek Wonder

6-8 servings

Imam Bayeldi or Eggplant and Leek Wonder

This recipe was shared by Ronnie Fein.


  • 1 medium eggplant
  • salt
  • 1/2 cup olive oil
  • 3 medium leeks, cleaned and sliced
  • 2 large cloves garlic, chopped
  • 3 large tomatoes, deseeded and chopped
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon sugar
  • 1 teaspoon salt or to taste
  • 3 tablespoons fresh lemon juice
  • 1/3 cup water


  1. Cut the eggplant into slices about 3/8-inch thick. Sprinkle with salt and let rest for 30 minutes.
  2. Wipe the eggplant slices dry with paper towels. Preheat the oven to 350 degrees.
  3. Heat one tablespoon olive oil in a saute pan over medium heat. Cook the eggplant slices a few at a time for 2-3 minutes per side or until slightly wilted. Add more olive oil to the pan as needed to prevent scorching (use 4-5 tablespoons more if needed).
  4. Place the cooked eggplant into a baking dish (cut it into smaller pieces if you wish).
  5. Add 2 tablespoons olive oil to the pan. Add the leeks and cook for 2-3 minutes.
  6. Add the garlic and cook for another minute. Add the tomatoes, parsley, sugar, salt and lemon juice. Cook for one minute, stirring frequently. Spoon the vegetables on top of the eggplant.
  7. Drizzle with any remaining olive oil and the water.
  8. Cover the pan and bake for 45 minutes. Serve hot, warm or at room temperature.


I made this recipe in a shallow pan and wanted to see a little crust along the surface and around the edges after it cooked. You may want to uncover the dish and give it another 15-20 minutes to brown up.

I also reserved the tomato juice from the fruit as I was chopping and seeding. I used all of that juice in place of the water, just before baking.