Farm Fresh Eggs & Why You Should Bother

Photo: Liz Rueven

Photo: Liz Rueven

Katy Morris

Eggs. They are a protein staple in most vegetarian-centered diets and offer endless ways to be enjoyed (wait ‘til you try Liz’s Shakshuka recipe).

Now, we know you’re all about eating locally and healthily – we get it and obviously that’s how we roll as well. But when it comes to eggs, is there really a difference between store bought and farm fresh? Continue reading

Seasonal Snippet: About that Bowl of Cherries

 

photo: Liz Rueven

photo: Liz Rueven

Katy Morris

When life gives us a bowl of them, we couldn’t be cheerier.

They’re called CHERRIES because they originally hail from the ancient Turkish town of Cerasus. They’ll jazz up savory kugel, add perfect pink juiciness to granola parfaits, and on hot summer days, are best eaten straight out of hand.

Here’s everything you need to know – from tip of the stem to center of the pit – about one of our favorite stone fruits: cherries. Continue reading

Miso Magic and Marinated Black Cod

Photo courtesy of Marcia Selden Catering

Photo courtesy of Marcia Selden Catering

Miso is a flavorful and healthy ingredient that’s easy to cook with – made from fermented soybeans, it’s packed with healthy benefits like amino acids, vitamin B and also aids in digestion. Many people are familiar with miso in soup recipes, but you can use it in salads, Continue reading

Roasted Sweet Potatoes with Miso Tehini Glaze

Photo: Liz Rueven

Photo: Liz Rueven

Later this week we’ll have helpful tips on the range of MISO types and when to use which of them where.

While you’re hanging on, here’s a recipe for roasted sweet potatoes with a surprising glaze that is sure to become a regular in your repertoire. Try it on carrots, cauliflower or turnips, too. Continue reading

Mix It Up with Meat That’s Worth Eating

Spiced Sliders

Spiced Sliders

As summer grilling season is in full swing and 4th of July is approaching quickly, we jumped at the opportunity to check out some of Grow and Behold‘s premium ground meats. Anna Hanau, co-owner with husband Naftali, offered us recipes for burgers of all sorts, toppings and condiments perfect for summer get-togethers and plenty of tips on how to make the juiciest burgers sizzle. Continue reading

Top Dad’s Day with These Winning Condiments

Photo: SOSU

Photo: SOSU

Katy Morris

What better way to celebrate Father’s Day than a good ol’ backyard cookout?

Top this year’s party by turning your Pop into a Condiment King! We’ve rounded up some of our favorite toppings – from chutney to ketchup, all vegan, many kosher certified – that are sure to take your grilled meats, treats and everything in between to a whole new level. Continue reading

Condiments in your Cocktails

photo: Burning Bush

photo: Burning Bush

In advance of our round-up of favorite summer condiments for Father’s Day, we’d like to whet your whistle with this simple, thirst slacking, Burning Bush infused Burning Passion. Think: mid-week cocktail on the porch, in the park, or oceanside.

Not so hard, right? 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