Dana Noorily was selected (by www.random.org) as the winner of my one year blog-iversary give-away!
She is already in touch with Naomi Sugar at 365scoops and will be receiving one quart of Sugar’s super rich, custom made ice cream as her prize.
Perhaps it’s beshert (destiny) that these two talented producers of specialty KOSHER artisanal products meet! Granola and ice cream get together, why don’t you?!
photo courtesy of o.a.t.s. granola
Read what I had to say about o.a.t.s.and co-founder Dana Noorily: http://kosherlikeme.com/in-the-kitchen/o-a-t-s-spells-delicious-granola#article-title. You’ll see what I mean.
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. Continue reading
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. Continue reading
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!
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.
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? Continue reading
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.
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. Continue reading
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. Continue reading
Labor Day’s signal is loud and clear.
Like Pavlov’s dogs, we respond to the first Monday in September with a wave of sadness as the date proclaims that summer is over. Not so fast!
I’ll take this Labor Day to give thanks to those who advocate for fair wages, better working conditions, and fair trade. Now is a good time to re-state our commitment to honoring those who grow our food with concern for our environment and better nutrition for our families.
I’ve come closer to my food sources this year, through an all organic, GMO free, guaranteed local farmers’ market in my hometown, in Westport, CT. As a result of the persistent efforts and support of town leaders, a visionary and super smart (and strict) market manager and tireless volunteers, I can now turn to my local (within 120 miles) market for farm fresh deliciousness each and every week. Continue reading