Is that a kugel in your pocket, or...?

Recipe - Pad Thai - NYTimes.com

2010-04-19T20:53:00.000-07:00

Pad Thai
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Time: 25 minutes

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Pad Thai, an Easy Stir-Fry (April 21, 2010)
4 ounces fettuccine-width rice stick noodles

1/4 cup peanut oil

1/4 cup tamarind paste

1/4 cup fish sauce (nam pla)

1/3 cup honey

2 tablespoons rice vinegar

1/2 teaspoon red pepper flakes, or to taste

1/4 cup chopped scallions

1 garlic clove, minced

2 eggs

1 small head Napa cabbage, shredded (about 4 cups)

1 cup mung bean sprouts

1/2 pound peeled shrimp, pressed tofu or a combination

1/2 cup roasted peanuts, chopped

1/4 cup chopped fresh cilantro

2 limes, quartered.

1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.

2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).

3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

Yield: 4 servings.
Recipe - Pad Thai - NYTimes.com

Smokin'

2009-05-14T21:17:00.000-07:00

Smokin' THis guy is a real foodie. Incredible.

After having relocated to SoCal, and finding myself predictably out of work, and having nothing better to do with my time, I began a great love affair with BBQ. In 2005, seemingly every food publication was talking BBQ. I learned that BBQ is not grilling, but instead is "low and slow" roasting in the presence of wood smoke. Turns out I had never had real BBQ in my life, but rather sauced meat that people called BBQ. But with everyone talking about it, it must be compelling. So I began doing it, to see why everyone was talking about it, to see why it was compelling. It wasn't just the ambience of the BBQ restaurants, because as I learned, there is no ambience. BBQ was frequently served in dirty, smoky holes-in-the-wall, charming in their way, but devoid of the props (fine china, white tablecloth, great table service) that propel many of us to try new restaurants. Instead, it's all about the food- solid, masculine, smoky meat, with sides like you'd get at home from your grandma if she had grown up and learned to cook in the '30s or '40s, Settlement Cookbook style. I'm talking about macaroni and cheese (obviously not on my menu), cole slaw and potato salad, baked potatoes, various vegetable casseroles, etc. And of course, Barbecue is typically served on paper, with a minimum of fuss.
Surprising as it may be, we discovered that the Jewish community, especially the women, don't seem to respond kindly to paper. Consequently, last week we switched to china/stoneware, inauthentic though it may be. More important to have customers. And, we now offer a wider variety of food than before, attempting to have at least 1 vegetarian soup available at all times. And since we love them, we've been featuring jook (Cantonese rice porridge, made with turkey broth) and/or pho (Vietnamese beef noodle soup), esoteric to the Jewish community at large, but widely eaten serious food among nonJews. They may not be BBQ, but they hit the spot- like BBQ, they're comfort foods from their respective cultures. Jook is something my wife, Jennifer, grew up with, being San Francisco Cantonese, while Pho is something so popular in Los Angeles culture that we could not help but wonder about its attraction, and having produced creditable pho at home, fell in love with it. Obviously, the pho we make is faux pho, in that we substitute other things for fish sauce. And we have provided vegetarian onion soup, minestrone, vegetable soup and/or split pea soup for those vegetarians who find themselves dragged to Smokin'! with their carnivorous cohorts. We don't always have vegetarian soups, though, so please call ahead of time to check.
For catering, we can try anything you like, given enough advance notice, from smoked duck to smoked rib roast, and even plenty of un-smoked food. Please be aware, though, that not everything is readily available, or in stock in our kitchen or even at the distributor. We're pleased to work with you to bring your concept beautifully to fruition. And in this difficult economic time, please be aware that BBQ catering is often much less expensive than standard catering. One reason for this is that BBQ is typically delivered in steam table pans, and served as a buffet. Often catering is not even done on-site, and is treated like standard take-out or delivery, which makes it inherently appropriate for casual affairs. But even when it's desired for a more formal affair, the food costs themselves are often less than other types of foods. Where table service is desired, we can work with other caterers or event planners to get the job done, though we do not have the staff to do it ourselves.
We love catering Purim parties!

Smokin'!
Take-out, Sit-down, Catering
12514 Burbank Blvd.
Valley Village, CA 91607

Tel: 818-752-6866

email: craig@ganeden.com

Making Butter - Bitten Blog - NYTimes.com#more-1575

2009-04-07T22:26:00.000-07:00

Making Butter - Bitten Blog - NYTimes.com#more-1575

2/20/2009

2009-02-27T23:33:00.001-08:00

2/20/2009
Originally uploaded by DorothySH.

1/30/2009

2009-02-27T23:32:00.001-08:00

1/30/2009
Originally uploaded by DorothySH.

Kosher Bento

2009-02-27T16:35:00.000-08:00

Lunch in a Box: Building a Better Bento
Clickety Click Lunch Box Review -- Safe Lunch Boxes for Kids with Clickety Click

Save the Date - June 22, 2009 Swing for a Cure

2009-02-19T21:14:00.000-08:00

Save the Date!
Monday, June 22, 2009

La Canada Flintridge Country Club
5500 Godbey Drive
La Canada Flintridge, CA 91011

Call (626) 792-3175 for more information
or e-mail info at andrewtorres.org
andrewtorres.org

Jock Muscle Recipes

2008-12-11T08:10:00.000-08:00

Going to the gym again? Try these links. Try this recipe:

Chocolate Banana Crunch
1 serving of Jock Muscle Chocolate Whey
8 oz. of water or milk
1 banana
3 ice cubes
4 low fat chocolate wafers

Directions:
1. In a blender, mix chocolate whey protein and water/milk.
2. Add banana and ice cubes to blender, and blend on high 45 seconds.
3. Add chocolate wafers, then blend at low speed for 10 seconds.
4. Drink immediately.

Jock Muscle

The Blog

MYBLOG by Ouriel: My ShakShuka recipe

2008-12-10T23:55:00.000-08:00

MYBLOG by Ouriel: My ShakShuka recipe: "1 white onion
Garlic
1 red pepper (option add 1 green pepper but not for me)
1 cup of sugar
concentrate of tomatoe
2 tomates
4 eggs (2/personn)
olive oil
Parsley, cumin, pepper, salt
1 large pan"

My Jewish Learning: Shakshuka Recipe

2008-12-09T22:28:00.000-08:00

My Jewish Learning: Shakshuka Recipe
A recipe for one of the most popular egg dishes in Israel
By Joan Nathan
Reprinted with permission from The Foods of Israel Today (Knopf).

In 1930, Simon Agranat, the chief justice of the Israeli Supreme Court, wrote to his aunt and uncle in Chicago: "I had my eighth successive egg meal during my three-day journey through the Emek (the valley)." Eggs have always been a main protein for people in Israel. When I lived in Jerusalem, I would make for my breakfast--or even for dinner--scrambled eggs with sauteed spring onions, fresh herbs, and dollops of cream cheese melted into the eggs as they were cooking...CLICK HERE FOR FULL ARTICLE

Bone marrow drive for Walter Furman Dec 7th at PJTC

2008-11-30T21:29:00.000-08:00

Stem Cell Match Drive for this Sunday

Walter Furman currently is fighting Acute Myelogenous Leukemia, a particularly aggressive form of cancer affecting the production of healthy blood cells. The only cure for this disease is a bone marrow transplant. Bone marrow matches are most likely to be found within ethnic groups. There are currently over 700,000 Jewish donors in the various bone marrow registries across the world, but none have matched Walter’s profile.

Pasadena Jewish Temple will host a stem cell match drive this Sunday, December 7th from 10:00 a.m. to 2:00 p.m. All Jewish community members between the ages of 18 and 61 are encouraged to come in for testing. All that is required is registration in the National Bone Marrow Registry and a mouth swab. If a match is made, most likely the transfusion will involve giving blood only.

Walter is a social science researcher and on the faculty of UCLA. He is the husband of Dr. Miriam Shenfeld and the father of four daughters, Alissa, Becky, Caroline, and Kayla.

For more information, please contact the PJTC office, 626-798-1161. Pasadena Jewish Temple & Center is located at 1434 N Altadena Dr Pasadena, CA 91107 (626) 798-1161

Pasadena Jewish Temple & Center

The Bagels of Los Angeles

2008-11-12T06:58:00.000-08:00

Today's Los Angeles Times reports on Los Angeles BAGELS:

"Most people choose the bagel they grew up with," says Richard Friedman, and for most Southern Californians, whether they know it or not, that means the choice is bagels made either by Friedman or his oldest competitor.

Though there is a wealth of Jewish delis in Southern California, most of the best-known buy their bagels from either Friedman's 55-year-old Brooklyn Bagel Bakery or Steve Ustin's 61-year-old Western Bagel. If you eat at Nate 'n Al, Langer's, Art's or Factor's delis, you prefer Brooklyn's bagels. If you prefer Brent's or Mort's, you're a Western Bagel person.
Certainly there are other bagel bakeries in the area, including the Bagel Broker in the Fairfax District and the kosher Bagel Factory outlets on the Westside and in Torrance. And there are a few delis that bake their own, including Junior's and Canter's.CLICK HERE FOR The bagel: an L.A. story - Los Angeles Times

A related story {The best bagels in the Los Angeles area - Los Angeles Times) lists all those bagel places

The Bagel Broker. 7825 Beverly Blvd., Los Angeles, (323) 931-1258. www.bagelbroker.com. 6 a.m. to 5 p.m. Monday to Friday; 6:30 a.m. to 4 p.m. Saturday and Sunday.

The Bagel Factory. 8986 Cadillac Ave., Los Angeles, (310) 837-6046; 3004 S. Sepulveda Blvd., Los Angeles, (310) 477-8460; 21157 Hawthorne Blvd., Torrance, (310) 540-2077. www.thebagelfactoryinc. 5:30 a.m. to 6 p.m. Monday to Saturday; 5:30 a.m. to 5 p.m. Sunday.

Brooklyn Bagel Bakery. 2217 Beverly Blvd., Los Angeles, (213) 413-4114. Open 7 a.m. to 11 p.m. daily.

Western Bagel. Headquarters with retail store, 7814 Sepulveda Blvd., Van Nuys, (818) 786-5847. www.westernbagel.com. Ten retail stores with varying hours, see website for details

...And here's YELP

Facebook | Kosher in the Kitch!

2008-07-28T08:25:00.000-07:00

Facebook | Kosher in the Kitch!

____________________________________________________

SITK | Homepage

2008-07-23T08:46:00.000-07:00

SITK | Homepage

____________________________________________________
Save the date: From the Exile is pleased to announce that Roz Rothstein, founder and Executive Director of Stand With Us will speak at Pasadena Jewish Temple & Center on September 10, 2008.

The opinions expresses in From the Exile are not the opinions of Pasadena Jewish Temple & Center or PJTC. This is an independent blog.

2008-07-21T23:42:00.000-07:00

Jamie Oliver - Recipes Sicilian Street Salad

2008-07-20T18:29:00.000-07:00

CLICK HERE FOR FULL RECIPE

serves Serves 4 to 6
ingredients
• 500g/1lb 2oz new potatoes, scrubbed
• sea salt and freshly ground black pepper
• 3 handfuls of mixed crunchy salad leaves, e.g. radicchio, rocket, romaine
• a small handful of fresh mint, leaves picked and torn
• 1 bulb of fennel, halved and finely sliced, herby tops reserved
• optional: ½ a Cedro lemon, sliced wafer thin

for the Sicilian blood orange dressing
• juice of 1 blood orange
• 3 tablespoons good-quality white wine vinegar or herb vinegar
• extra virgin olive oil
a good pinch of dried oregano
• 2 tablespoons capers, washed if using salted, chopped if large
sea salt and freshly ground black pepper

Serve de 4 a 6
ingredientes
• 500g/1lb 2 onças novas batatas, scrubbed
• sal marinho e pimenta preta recém terreno
• 3 handfuls Crunchy salada mista de folhas, por exemplo, radicchio, foguete, Romaine
• um pequeno punhado de hortelã fresca, deixa colhidos e rasgada
• 1 bulbo de funcho, finamente cortada para metade e, herby tops reservados
• opcionais: ½ Cedro um limão, cortado bolacha fina

para o siciliano sangue laranja vestir
• suco de laranja 1 sangue
• 3 colheres de boa qualidade vinagre de vinho branco ou erva vinagre
• Azeite virgem extra
uma boa pitada de orégano secos
• 2 colheres capers, lavado se utilizando salgados, chopped se grandes
sal marinho e pimenta preta recém terreno

Southwestern Pulled Brisket Beef - Slow cooker

2008-07-16T14:35:00.000-07:00

This is an adjusted recipe for From Food Network Kitchens, adjusted for Kashrut purposes. This works well in a slow cooker... See also Step-by-step photos

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
2 whole canned chipotle chiles en adobo
2 bay leaves
3 tablespoons molasses
Soft Parve sandwich buns
Pickled jalapenos

Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.

To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in parve tortillas, available in SoCal with a heckher at Ralphs, as well as at the Kosher stores.)

Golden oldie Kugel Blog

2008-07-15T21:13:00.000-07:00

February 15, 2007

Unanimous opinion knocks out Ninth Circuit decision that
time-barred all Kugel related disease litigation in the Golden State
Boston, MA:

BACKGROUND

Kugel companies benefited from a decade of legal immunity from claims by injured schnapps Kugel addicts from 1988-1998. After the legislature corrected this situation, the first four trials against Kugel companies brought by injured Kugel fressers resulted in findings of industry liability and punitive damages. These were:

February 1999: Kook, Rav., v. PJTC Great Kugel Cookoff Contest - $51.5 million

March 2000: Og v. R.J. Reynolds and PJTC Great Kugel Cookoff Contest - $21.75 million

June 2001: Hagar v. PJTC Great Kugel Cookoff Contest - $3.05 billion

October 2002: Amalek v. PJTC Great Kugel Cookoff Contest - $28 billion

Although the amount of punitive damages was subsequently reduced and the second of these cases, Ritual Committee vs. Saturday Minyan of PJTC, is being retried right now in San Francisco after being overturned on a technicality , it was clear that well-informed California juries were to be deeply feared by the Kugel industry.

In 2000, an injured Kugel fresser and correspondence law school student named A. L. sued on her own behalf and represented himself on appeal before the U.S. Court of Appeals for the Ninth Circuit. The appeal interrupted the encouraging start of California Kugel litigation ( Soliman v. PJTC Great Kugel Cookoff Contest Inc., 311 F.3d 966, (2002). The resulting decision meant that sick Kugel addicts could not sue for their injuries because the statute of limitations began to run at the time the Kugel fresser realized or should have realized that he/she/it was addicted. Because most schnapps -caused diseases manifest themselves decades after the victim is addicted to the addictive tsuris in the product, virtually all pending cases were be time-barred and attorneys could no longer represent severe indigestion-stricken customers of the Big Kugel, PJTC, PJTC Ritual Committee or the Great Kugel Cookoff.

The California Supreme Court accepted a transfer of 2 cases pending before the appeals court that ruled in Eliahu v. PJTC Great Kugel Cookoff Contest and REDACTED v. PJTC Great Kugel Cookoff Contest . While the Court's rulings in regard to the two plaintiffs, Mr. Eliahu and Ms. REDACTED, are mixed, the importance of today's unanimous opinion and the reason the case was taken up by the state's highest court, is to dismiss the peculiar notion that the addiction that usually occurs within weeks of Kugel- initiation marks the start of the 2 year statute of limitations for filing a personal injury claim.

Justice REDACTED, joined by Justice REDACTED, writes:
We reject the proposition advanced by defendants, based on Sisterhood v. PJTC Great Kugel Cookoff Contest , Inc. (9th Cir. 2002) 311 F.3d 966 (M & J), that the statute of limitations should have commenced on the physical injury claims as soon as the minyan discovered or should have discovered each was addicted to schnapps.

COMMENTARY

REDACTED Professor of Law at Northeastern University in Boston, noted that, "the California Supreme Court just changed the light from red to green and a high volume of Kugel litigation traffic is about to roar into California Courtrooms."

REDACTED, Director of the Kugel Products Liability Project at Northeastern University School of Law, stated that, "contrary to many analysts proclamations, the time is ripe for a major resurgence in individual schnapps cases.

COLESLAW

2008-07-15T20:51:00.000-07:00

Alton Brown has this complicated recipe, but my cousin gave me a simple one:

Coleslaw Recipe courtesy Alton Brown
Show: Good Eats
Episode: Salad Daze II: The Long Arm of the Slaw

1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 carrot, thinly sliced
1/2 cup buttermilk
2 fluid ounces plain yogurt
2 fluid ounces mayonnaise
1 tablespoon pickle juice
1 teaspoon dry mustard
1 tablespoon chives, chopped
Kosher salt, as needed
1/2 teaspoon fresh ground black pepper

But this is a simpler way to do it.

My cousin's simple recipe
Thin slice some green cabbage
Put into the bowl
Sprinkle white wine vinegar on it
Add a little mayonaise.
Salt and pepper if you want
Stir with fork

Voila'

I guess you can add shredded carrots or red cabbage, but I like it plain.

Cooper's Old Time Pit Bar-B-Que ~ LLano, Tx

2008-07-15T20:46:00.001-07:00

Trip To Fredericksburg
Originally uploaded by mlsnp.

to do list: Skip the pork, go to Jeff's Sausages and Kosher Club (20lb briskets)

It's BBQ season. Time to head out to Jeff's Gourmet Glatt Kosher Sausage Factory & Deli Meats, Los Angeles, California8930 W. Pico Blvd.
Los Angeles, CA 90035
310-858-8590

Relish the joy of finely cured and cooked meats, and the thrill of creative salads and slaws. At Jeff's Gourmet we make everything from scratch, using the finest meats, fresh herbs, stocks and California wines.

14# Brisket Texas Style!

2008-07-15T20:38:00.001-07:00

14# Brisket Texas Style!
Originally uploaded by tgrier.

I am putting this brisket on the smoker at midnight for a nice 12-14 hour smoke.

Uploaded by tgrier on 17 May 08, 10.34PM PDT

BBQ Texas Brisket part four - Aha!

2008-07-15T20:35:00.000-07:00

Texas Brisket
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Tug Boat Catering - Michael's Smokehouse
1 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick
6 tablespoons House Seasoning, recipe follows
3 tablespoons chili powder
1 1/2 teaspoons brown sugar
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
6 cups hickory wood chips, soaked in water for 30 minutes

Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.

Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.

Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Other Recipes from this Episode
Hot Slaw
Slow Cooker Pinto Beans
Strawberry and Cream Pie

More Recipes Like This

* Barbecued Texas Beef Brisket
* Wood Chick's BBQ Smoked Beef Brisket
* Barbecued Texas-Style Beef Brisket
* Texas Oven-Roasted Beef Brisket
* Emeril's Texas-Style SmokeRecipes : Texas Brisket : Food Network

BBQ Texas Brisket part three Bobbie Flay

2008-07-15T20:33:00.000-07:00

Recipes : Smoked BBQ Brisket : Food Network: "Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Boy Meets Texas Girl"

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows

Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.

Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side up and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.

Dark Beer Mop:
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

BBQ Texas Brisket part two =- overn method?

2008-07-15T20:31:00.000-07:00

Barbecued Texas Beef Brisket
Recipe courtesy Gourmet magazine
Show: Cooking Live
Episode: Food Styling
Dry Rub:
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder
1 (7 1/2 to 8-pound) untrimmed whole beef brisket

Mop:
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeno chilies
1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder

Dry Rub: Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.

Mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop. Preheat oven to 375 degrees. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350 degree oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately.
Recipes : Barbecued Texas Beef Brisket : Food Network

BBQ Texas Brisket part one

2008-07-15T20:30:00.000-07:00

Texas Brisket
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Tug Boat Catering - Michael's Smokehouse
1 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick
6 tablespoons House Seasoning, recipe follows
3 tablespoons chili powder
1 1/2 teaspoons brown sugar
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
6 cups hickory wood chips, soaked in water for 30 minutes

Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.

Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.

Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups
Recipes : Texas Brisket : Food Network

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The Kosher Blog

2008-07-10T22:52:00.000-07:00

The Kosher Blog

Bagel Lox Cream Cheese

2008-06-29T23:24:00.001-07:00

Yummy Lox Bagel
Originally uploaded by WigglyMan.

Lirac

2008-06-29T23:08:00.000-07:00

This wine goes well with just about anything: Lirac Las Genestiere 2004

Familial vineyard established in a 17 century chateau. Production of Tavel, Lirac, Côtes du rhône and Vin de Pays d''Oc. Hand picked above 70 hectares.

Southern Rhône Rosés:

"Domaine La Genestière, established in 1930, one of the oldtimers in Tavel, was acquired in 1994 by Jean-Claude and Raphael Garcin. They also own the Saint-Anthelme, Les Ramières and Longval estates producing Tavel, Lirac, Côtes du Rhône and Pays du Gard wines. They produce three rosés here: The 2004 Domaine La Genestière Cuvée Tradition Tavel, light salmon colour, nose of strawberries and rose petals, mouth evolves gradually from red berries with a slight touch of white pepper to a dry pleasant acidity. The 2004 Domaine La Genestière Cuvée Raphael Tavel, intense salmon colour, aroma of strawberries and raspberries, mouth of strawberry jam with a warm, slightly tannic and peppery final note. And finally one of those rare Lirac rosés, the 2004 Domaine La Genestière Cuvée Lirac Rosé, light purple color, rich bouquet of fruits and a slowly developing strawberry flavour. Unlike the Tavels the Lirac rosé is produced using the saignée method; it is less complex than the Tavels, rather crisp and fresh; a delightful summer wine for a light meal, like a Pizza Provençale. Retail prices at the cave are around Euro 8. Directions: In the village turn left after the Auberge de Tavel and follow the signs. Domaine La Genestière, Chemin de Cravailleux, 30126 Tavel, Tel: 04 66 50 07 03."

Jamie Oliver - Recipes

2008-06-08T07:04:00.000-07:00

Jamie Oliver - Recipes: "Tomato and basil
Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette – really tasty."

ingredients
• 2 handfuls of nice mixed ripe tomatoes
• a small bunch of fresh basil, leaves picked
• sea salt and freshly ground black pepper
• olive oil
• good-quality white wine or herb vinegar

June 1st Kugl Contest at Yiddhs Kayt LA

2008-05-12T22:08:00.000-07:00

On Sunday, June 1, 2008...
YOU DON'T KNOW KUGL

Put your kugl to the test at Yiddishkayt LA's 2nd Ever Non-Annual KUGL KUKH-OFF.

Bring your favorite kugl, or bring your tasting fork, and prepare for a day that will make you question everything you thought you knew about kugl.

Join Pulitzer Prize winner Jonathan Gold and a panel of celebrity judges for kugl, live entertainment, oral history stations, and a family workshop.

more information at YiddishKaytLA.Org

Sunday, June 1, 2008
1:00 to 4:00 pm
Valley Cities Jewish Community Center
Sherman Oaks, CA

PJTC Israel Committee presents Seth Brysk Tuesday March 25th

2008-03-20T07:51:00.000-07:00

More...: "Seth Brysk will speak about Israel on Tuesday, March 25, 2008 at 7:30 p.m. at the Pasadena Jewish Temple. This free program is open to all. Pasadena Jewish Temple is located at 1434 North Altadena Drive, Pasadena. For more information call (626) 798-1161.More from La Cañada Valley Sun: La Cañada Flintridge, California

chillies and stuff too

2008-03-02T06:47:00.001-08:00

chillies and stuff too
Originally uploaded by KarenSaraGaches.

botanitas

2008-03-02T06:45:00.001-08:00

botanitas
Originally uploaded by KarenSaraGaches.

The original post (click on photo) has recipes and notes.

Israeli Salad - from Chabad

2008-03-02T06:37:00.000-08:00

Israeli Salad - Russian Menu

2 large tomatoes
2 cucumbers
1 red or green pepper
1 scallion
2 cloves garlic, minced
1 Tbsp. minced fresh parsley
½ tsp salt
Pepper to taste
1 tsp minced fresh mint (optional)
¼ cup oil
2 to 3 Tbsps. Lemon juice

Challah! Pasadena!

2008-02-28T23:12:00.000-08:00

Tonight there were a lot of Pasadenoids at Chabad to learn how to makeChallah, a dip and a couple of incredible parve salads. We learned the recipe, how to 3- and 6-braid the challah,
and IT WAS SO MUCH FUN!

Here's some recipes:

5 pounds sifted all-purpose flour
2 ounces fresh yeast
2 tablespoons coarse salt
4 1/4 cups warm water (add an additional 1/4 cup for softer dough)
3/4 cup oil
1 1/3 cups sugar
5 egg yolks

Dissolve the yeast in 1 cup of warm water and add 1 tablespoon of sugar. Allow to activate, which means until you see bubbles rise. In your mixer combine the salt, 2/3 of the flour, oil, sugar, yolks, water and the activated yeast last. Set the machine on medium for 12 minutes. When you see the dough begin to form, add the remaining flour into the mixer and continue mixing.

Transfer the dough to a very large well-greased bowl, cover with plastic and allow to rise in a warm spot for 2 to 3 hours or until double in bulk. (Optional: punch dough down after 1 hour and let rise again)

Separate the challah and make a blessing.

More at the Chabad Website, and see the video HERE or below.

From the Exile

2008-02-15T07:39:00.000-08:00

PJTC Israel Committee Presents
SETH BRYSK
EXECUTIVE DIRECTOR OF THE AMERICAN JEWISH COMMITTEE,
LOS ANGELES CHAPTER
Tuesday, March 25, 2008 at 7:30 PM
ISRAEL @60: WHO KNEW?

Introduction by Dr. Peter Brier, co-chair PJTC Israel Progams

Seth Brysk became Executive Director of the American Jewish Committee in Los Angeles in 2007. Before arriving in Los Angeles, Brysk served as Director of the Israel Action Center for the Jewish Community Relations Council of Greater Boston. From 1999-2005, he was Executive Director of San Francisco Hillel. Raised in Southern California, he fulfilled compulsory military service in the Israel Defense Forces. He has earned degrees from the University of California, Berkeley in Political Science and Tel Aviv University in International Relations with a concentration in Conflict Resolution.

The American Jewish Committee (AJC), established in 1906 by a small group of American Jews deeply concerned about pogroms aimed at Russian Jews, determined that the best way to protect Jewish populations in danger would be to work towards a world in which all peoples were accorded respect and dignity. AJC's Los Angeles Chapter (AJC/LA) was chartered in 1945 by a "who's who" of prominent individuals from the local Jewish community who saw a need to strengthen inter-ethnic, international and inter-religious relations between Jews and diverse communities. Since its founding, the AJC/LA has become the preeminent voice of the Jewish community by building bridges through inter-group relations and discussing the issues that affect the future of Los Angeles and the region. AJC/LA works to achieve a dynamic balance between public advocacy and private diplomacy through effective media campaigns and education focused on areas of national and international concern.

Peter Brier, PhD. is an Emeritus Professor of English at California State University of Los Angeles. He is a graduate of Yale College and received his PhD from Occidental College/Claremont Graduate School. Dr. Brier's areas of specialization include British Romantic literature, literary criticism and American and Anglo-Jewish writers of the 19th and 20th centuries. He has published a book on American literary criticism, essays on English Romantic writers and, most recently, a work of cultural criticism: Howard Mumford Jones and the Dynamics of Liberal Humanism. His expertise extends to issues affecting higher education in the U.S. and Europe. Dr. Brier was selected as Cal State L.A.'s Outstanding Professor in 1992-93.

Refreshments to follow

Pasadena Jewish Temple & Center
1434 North Altadena Drive, Pasadena, California 91107-1433
Tel: (626) 798?1161 Fax: (626) 798?8410From the Exile

Campaign for Real Gravy

2007-12-02T12:16:00.000-08:00

Real Gravy from the Fenwick Arms

TURKEY GRAVY

Ingredients
turkey giblets
1 bay leaf
1 sprig of thyme
4 black peppercorns
½ onion, sliced
2 pints water
pan juices from the roast turkey
25 g / 1 oz plain flour
salt and pepper

Method
1. Place the giblets in a saucepan and cover with the water. Add the bay leaf, thyme, peppercorns and onion.
2. Bring to the boil and skim off any scum. Reduce the heat and then simmer for 45 minutes.
3. Strain the stock and measure 750 ml / 1 1/4 pints.
4. Strain off the fat from the roasting tin leaving only the turkey juices. Add the flour and blend with the juices over a gentle heat until it turns golden brown and it has a smooth texture.
5. Remove from the pan and pour in the hot stock. Scrape the base of the pan with a spatula to mix in all the meaty sediment.
6. Return to the heat and boil for 3-4 minutes stirring all the time to remove any lumps and until the gravy thickens. Season to taste and serve.

Bittman -- Turkey Again, Thanks to the Italians - New York Times

2007-11-22T07:09:00.000-08:00

"TO the long and ever-growing list of things you can do with leftover turkey, you can add a hearty, pleasant and easily made barley risotto."Read more...Recipe: Barley ‘Risotto’ With Turkey and Mushrooms November 21, 2007

Recipe: Barley ‘Risotto’ With Turkey and Mushrooms
4 tablespoons butter or extra virgin olive oil, or a combination

1/2 cup chopped scallions or onion

1 cup pearl barley

1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried, or 1 tablespoon chopped fresh chervil, mint, dill or parsley

3 cups any stock or water, warmed

Salt and freshly ground black pepper

1 cup chopped cooked or raw turkey meat

1/4 pound shiitake mushrooms, caps only, sliced

Chopped parsley leaves for garnish.

1. Put half the butter or oil in a medium to large skillet over medium-high heat. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes. Add barley and cook, stirring, for a minute or so, until glossy; add herb, liquid and salt and pepper. Bring to a boil.

2. Turn heat down to low, cover and cook for 20 to 30 minutes, until barley is tender (it will not become very soft) and liquid is absorbed. Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp. Remove with a slotted spoon, then cook mushrooms until crisp in same pan; remove.

3. Check barley’s progress: Continue to cook, if necessary, adding a tablespoon or two more liquid if all liquid has been absorbed and barley is not yet tender. Stir in turkey and mushrooms and continue to cook until all is hot and combined, then garnish and serve.

Yield: 4 servings.

From 1997 I heart Mark Bittman Pumpkin Soup

2007-11-06T04:43:00.000-08:00

The Minimalist; A Pumpkin Soup for Fall: It's Almost Too Easy - New York Times

PUMPKIN OR SQUASH SOUP
Total time: about 45 minutes

2 pounds peeled pumpkin or winter squash (weigh after peeling)
4 to 5 cups chicken or other stock
Salt and freshly ground pepper.

1. Place pumpkin or squash in saucepan with stock to cover and a pinch of salt. Turn heat to high and bring to boil. Cover pan, and adjust heat so that the mixture simmers. Cook until pumpkin is very tender, about 30 minutes. If time allows, cool.

2. Place mixture in blender, in batches if necessary, and puree until smooth. (The recipe can be prepared a day or two in advance up to this point; cool mixture, place in a covered container, and refrigerate.) Reheat, adjust seasoning and serve.
Yield: 4 servings.
Approximate nutritional analysis per serving: 85 calories, 3 grams fat, 8 milligrams cholesterol, 100 milligrams sodium (before optional salting), 5 grams protein, 11 grams carbohydrate.

Bittman has ideas for garnish, here's a few:

* Add 1 teaspoon of ground ginger or 1 tablespoon of finely minced fresh ginger to the simmering soup.

* Add 1 teaspoon of curry powder (and if you have it, 1/2 teaspoon of turmeric) to the simmering soup.

* Add 1/2 teaspoon of cinnamon, 1/4 teaspoon of allspice and 1 small grating of nutmeg to the simmering soup.

* Dice about 1 cup of the squash (you will almost always have extra, especially with pumpkin) into 1/4-inch cubes, steam until tender, and use as a garnish.

* Garnish soup with chopped chervil, chives, parsley or dill.

* Saute about 1 cup of sliced mushrooms in butter or oil, and add them as a garnish. Chanterelles are best, but shiitakes (remember to discard the stems) or button mushrooms are also good

.

Here's another version from Bittman's blog on How to Cook Everything Creamy Pumpkin or Winter Squash Soup

Makes 4 servings
Time: 45 minutes
This soup requires only a few ingredients, one of which is water, and bread as a thickener. It's fast and delicious.

2 pounds pumpkin or winter squash, peeled, seeded, and cut into 1- to 2-inch cubes
6 cloves garlic, peeled
4 cups water
4 or 5 slices stale, crustless French or Italian bread
Salt and freshly ground black pepper to taste
Minced fresh parsley leaves for garnish

Combine the pumpkin and the garlic in a large pot, along with the water (if you use stock the flavor will be better, but it is far from essential), and turn the heat to medium-high.

Bring to a boil, then turn the heat to medium-low and cook for about 30 minutes, until the pumpkin is very soft. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)

Tear the bread into pieces and add them to the broth; cook 5 more minutes.

Puree the soup in a food mill or blender, reheat, and add salt and pepper. Garnish and serve.

MAke your own lox

2007-11-04T22:21:00.000-08:00

From San Jose Mercury News - Party salmon

This recipe comes from "How to Cook Everything" by Mark Bittman (MacMillan, 944 pp., 1998). And it couldn't be easier.

Start with a whole salmon or a big fillet. Just make sure the salmon is as fresh as can be. Coat it with a mixture of kosher salt and brown sugar. Drizzle on a little vodka, gin or brandy. Top with some fresh dill - or not, if you're like me and didn't want to make a special trip to the store for it. The gravlax will be delicious either way.

Wrap the salmon tightly in plastic wrap, weigh it down with a couple of unopened cans, and stick it in the refrigerator. Then wait for the sugar-salt mixture to do its thing. After two or three days, the salmon will turn translucent. It's then ready for eating. Slice it very thinly to serve.

Bittman - Monkfish With Mashed Potatoes and Thyme

2007-10-27T20:02:00.000-07:00

Bittman does it again - His Monkfish With Mashed Potatoes and Thyme from this week's New York Times plus the accompanying article "A Partnership Steps Out of the Restaurant" says - put the fish on top of the mashed potatoes!

the recipe

2007-10-07T16:29:00.000-07:00

the video

October 24, 2007
Recipe: Monkfish With Mashed Potatoes and Thyme
Time: 30 minutes

1 1/2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into chunks

Salt and pepper

2 tablespoons butter

1/4 cup milk, or as needed

Several sprigs fresh thyme

3 tablespoons extra virgin olive oil

3or 4 cloves crushed garlic

1 1/2 pounds monkfish, in 1 or 2 pieces, trimmed.

1. Preheat oven to 450 degrees. Put potatoes in a saucepan with water to cover. Add a large pinch of salt. Cook potatoes until quite tender, about 15 minutes. Drain and put through a ricer or food mill, or mash with a fork or potato masher. Add butter, milk, a few thyme leaves, and salt and pepper to taste. Keep warm in the oven or reheat in a microwave when ready to serve.

2. While potatoes cook, or immediately after they are done, put an ovenproof skillet large enough to accommodate monkfish over medium-high heat. After a minute, add the oil, garlic, a couple of thyme sprigs and then fillets. Sprinkle with salt and pepper. Cook for about a minute, then without turning, transfer to oven.

3. Roast until monkfish is cooked through, 8 to 12 minutes depending on its thickness. (It will be tender but still firm when done; a thin-bladed knife will meet consistent light resistance when inserted in its center.) Reheat potatoes if necessary, then serve monkfish browned side up on top of them, garnished with a little more thyme and pan juices.

Yield: 4 servings.

How to carve a roast chicken - Sunset Magazine

2007-10-07T15:36:00.000-07:00

The All Mark Bittman -Index - The New York Times

2007-10-05T10:00:00.000-07:00

The best thing since the NY Times decided to give up subscription access in favor of click-ads, is this - The Mark Bittman archives. Mark Bittman - The New York Times

Recipe: Zucchini-Pear Soup - New York Times

2007-10-05T09:52:00.000-07:00

Mark Bittman's Zucchini-Pear Soup - New York Times
plus a video on how to do it: here!

Porto's Bakery

2007-10-03T07:44:00.001-07:00

Bittman on soups, today

2007-10-03T07:29:00.000-07:00

Now that the NY Times is free, again, at last, here's Bittman's A Marriage Made at the End of Summer. With a video. Just a word about puréeing soups: If you have an immersion blender, this is as good a place for it as any. Home immersion blenders don’t have the power to truly purée in the way standard upright blenders do. But putting just-off-the-boil soup in an upright is a tad dangerous. If the lid flies off at the wrong moment — and it happens — you run the risk not only of scalding yourself but also of staining the ceiling. No kidding.

LA's Grilled Cheese

2007-10-03T07:21:00.000-07:00

A list of restaurant reviews of the old classic - No Glamour, but Sandwich Is a Star - New York Times
The classic Los Angeles grilled cheese, like the $5.95 version served at the 101 Coffee Shop in Hollywood, begins with perfectly buttered sourdough bread, topped with cheddar and perhaps a nice tomato, grilled to tawny perfection, its contents stretching appropriately with each bite. It is perfectly paired with a Coke (not diet, thanks).

Cheese Enchiladas - recipes from around the world

2007-09-30T21:45:00.001-07:00

Feed Me Bubbe Episode #17 Fresh Fruit Salad

2007-09-30T21:38:00.001-07:00

Enchiladas verdes

2007-09-26T08:30:00.001-07:00

Enchiladas verdes
Originally uploaded by 7knelas.

More stuff we had at the shiva for R.W.

2007-09-24T07:36:00.001-07:00

easy deviled eggs
Originally uploaded by LinderRox.

vegetarian chopped liver

2007-09-23T12:34:00.001-07:00

lunch1
Originally uploaded by marlatiara.

Poppy-seed Cake

2007-09-23T12:33:00.001-07:00

Poppy-seed Cake
Originally uploaded by Golf Bravo.

Baked Spaghetti

2007-09-23T12:32:00.001-07:00

Baked Spaghetti
Originally uploaded by Sweetnicks.

A Shakshuka recipe with Catsup?

2007-09-06T06:17:00.000-07:00

It's here at The Jewish Week: All Shakshuka Up

turkish coffee

2007-09-04T08:40:00.001-07:00

How to Make Hummus

2007-09-04T08:38:00.001-07:00

Shakshuka Video

2007-09-04T08:35:00.001-07:00

Is that a kugel in your pocket, or...?: Shakshuka Recipes

2007-09-04T08:27:00.000-07:00

Shakshuka Recipes from Is that a kugel in your pocket, or...?

Shakshuka

2007-08-28T08:32:00.001-07:00

Shakshuka
Originally uploaded by Baking and Books.

shakshuka recipe - Google Search

2007-08-28T08:29:00.000-07:00

Lots of recipes...

Shakshuka recipe - recipes & cooking tips

2007-08-28T08:27:00.000-07:00

Cick here for Shakshuka recipe Ingredients:

4 eggs
4 tomatoes (medium) - chopped to small cube

Tomato paste
2-3 green peppers (optional)
2 onions (small) - finely chopped

hot chili pepper - whole (optional)READ MORE...

Kuuba Bamya (Dumplings and Okra)

2007-08-28T08:22:00.001-07:00

Mhasha

2007-08-28T08:18:00.001-07:00

Vegtable skins stuffed with rice, meat, and spices.

Feed Me Bubbe Episode #17 Fresh Fruit Salad

2007-08-23T22:45:00.001-07:00

For Kosher Emergencies, Manna From a Machine

2007-08-15T00:37:00.000-07:00

New York Times

WHERE else but New York could two guys who grew up together find a way to blend kosher food, cutting-edge cooking technology and hip-hop?

Earlier this month, the nation’s first glatt kosher vending machine that can shoot out a hot knish was installed at Hackensack University Medical Center in New Jersey. The machine also crisps up kosher mozzarella sticks, cheese pizza and onion rings. And in a few weeks, freshly grilled hot dogs in warm buns will be for sale there, too. Not from the same machine, of course. That wouldn’t be kosher.

The vending machines are called Hot Nosh 24/6. “To make it a little Jewish sounding we called it nosh, and we added the 24/6 to give a little cuteness to it,” said Doron Fetman, who with his partner, Alan Cohnen, created Kosher Vending Industries.

Although Orthodox and some Conservative Jews do not use electric devices during Sabbath, the creators of Hot Nosh 24/6 will leave that choice to the customer. Despite their name, the machines will be ready to serve 24/7.

Ruby Azrak, a street clothing magnate who launched Russell Simmons’s Phat Farm line, is backing the project. Mr. Azrak, who refers to himself as “a Syrian Jew from Brooklyn who keeps kosher but doesn’t wear a yarmulke,” has one of the machines in the stylish garment district office where he runs the House of Dereon, the clothing line of the singer Beyoncé.

The minute Mr. Fetman and Mr. Cohnen presented the project to Mr. Azrak, he saw it as an idea worth millions.

“If you’re in Brooklyn and you eat kosher, it’s no problem,” he said. “But if an Orthodox Jew is stuck in Oshkosh, Wisconsin, where are you going to eat? If you walk into an airport, there is nowhere to eat. If you walk into a hospital for a good thing like your wife giving birth or a bad thing like someone is sick, there is nowhere to eat.”

Over the next couple of months, the men will install Hot Nosh machines at a handful of colleges, malls and hospitals in the tri-state area. They’ll put some at Jewish day schools in Brooklyn and at the Sloatsburg rest area on the New York Thruway, the largest one on the way to the Catskills. Their business plan calls for 2,000 machines in the next two years in ballparks, malls, airports, military bases — pretty much anywhere people might be willing to pop in a few dollars for something hot and kosher.

From a culinary perspective, this is the kind of food that would make the pharisees of local, seasonal food fall to their knees and beg for mercy. The frozen knish is thawed in a microwave compartment, then crisped by what Mr. Fetman calls “a convection oven on steroids.” The hot dogs, individually sealed in plastic so they can stay in the machine for up to 21 days, are heated in seconds with a combination of grilling and infrared technology. The bun is warmed in a separate oven.

For food from a vending machine, it isn’t terrible. Crusts are crisp, fillings soft and steamy. It would do in a pinch. But the knish this reporter sampled couldn’t compare to one from Mr. Broadway, a kosher deli near Mr. Azrak’s office.

The men who developed the machines grew up together in New Jersey and run the business from an office in Rockland County, New York. A year ago they started talking about how frustrating it was to travel and not be able to eat anything at airport restaurants.

“I said it would be great if we could come up with some food in a box we could sell,” said Mr. Fetman, who also runs a deli and catering company in Somerville, N.J.

They discovered a company called KRh Thermal Systems in California, which had created machines it describes as “fully automated mini-restaurants.” Over the past few years, Kraft, Tyson and other food companies have used them to sell pizza, chicken strips and grilled sandwiches in hotels and offices. But the men behind Kosher Vending Industries think that’s a limited market.

“In America there’s a Burger King on every corner, so who needs to eat hot food out of a machine?” asks Mr. Azrak.

At Hackensack University Medical Center, the kosher vending machines solved a vexing food problem. The hospital has Orthodox staff members and an increasing number of patients from Orthodox communities in New Jersey and upstate New York, said Irma Newdorf, the assistant director of nutrition and food management. Although the cafeteria offers kosher sandwiches and yogurt , it sells no hot food and is not open 24/7, or even 24/6.

“It works beautifully,” Ms. Newdorf said. “Now if they could do something like that for halal foods, that would be great. We have a growing Muslim population, too.”

Ingredients for Cholent : Jeff's Gourmet Glatt Kosher Sausage Factory & Deli Meats, Los Angeles, California

2007-08-10T18:49:00.000-07:00

A little kishka from doesn't hurt. How about
Jeff's GourmetJeff's Gourmet Kosher Sausage
8930 West Pico Boulevard, Los Angeles, CA 90035 Glatt Kosher Sausage Factory & Deli Meats, Los Angeles, California

Cholent

2007-08-10T05:05:00.000-07:00

CholentFlanken – cubed, about 2 lbs.
Beef bones

One cup barley

1-2 cups dried beans (I combine white and brown, or whatever)

3 large potatoes (I clean and quarter them, but don’t remove the peel)

Two large onions, cut up.

You need to soak the beans overnight on Thursday. The water gets thrown.
Brown the beef at the bottom of the large cholent pot, then add the bones,
the beans, the onions and the potatoes, in that order.
Cover with water. Bring to a boil. Put the pot, covered, into the oven, at
around 250, and leave it there overnight.

I should note that I don't add salt, because
a) kosher meat is already salty, and b) you can always add later.

I start it up around 12:00 noon on Friday, and after it boils, I let it simmer
until just before shabbat,when I put it in the oven.

That’s it.

Some people put kishke on top, but I find it needlessly fattening
Erik Z.

MyJewishLearning.com

2007-08-10T05:02:00.000-07:00

MyJewishLearning.comFood

Recipe: Cholent
Cook your own Sabbath stew.
By Claudia Roden
Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York, published by Knopf.

I had watched Shmulik and his wife Carmela, owners of the restaurant Shmulik on Herzl Street in Tel Aviv, demonstrate cholent and kishke at the Jerusalem Gastronomic Congress in 1992, and I enjoyed the two dishes at a party at their restaurant. The following is based on their recipe.

SERVES 6

2 lbs (1 kg) fatty beef—brisket, breast, or rib

3 tablespoons light vegetable oil

2 large onions, sliced

3‑5 garlic cloves, peeled and left whole

2 marrow bones (optional)

2 lbs (1 kg) potatoes, peeled, whole if small, quartered if medium

½ lb (250 g) dried white haricot or butter beans, soaked for an hour

½ cup (100 g) pearl barley (optional)

Salt and pepper

In a large heavy pot or casserole with a tightly fitting lid, brown the meat in the oil. Remove it, and fry the onions until soft. Add the garlic and fry until the aroma rises. Return the meat to the pot, add the marrow bones, and arrange the potatoes, beans, and barley around it, sprinkling each layer with salt and pepper.

Cover with water and bring to a boil. Remove the scum, then put the lid on and leave in the lowest oven (225ºF; 110ºC) overnight. Remove the lid at the table, so that everyone can get the first whiff of the appetizing smell which emanates.

VARIATIONS

Two marrow bones (ask the butcher to slice them for you) add a wonderful rich flavor and texture.
Use 1¼ cups (250 g) kasha instead of the beans and barley.
Some people put onion skins on top of the stew to give a more pronounced brown color.
Flavor with 1 teaspoon paprika and 1 teaspoon ground ginger.
Hungarians and Alsatians add smoked or preserved goose.

ACCOMPANIMENTS TO CHOLENT WHICH ARE PLACED IN THE STEW POT BEFORE COOKING

For a cholent knaidlach (dumpling) also referred to as “cholent kugel” (pudding), work 4 tablespoons finely chopped chicken fat into 1 cup (150g) flour with your hands, add 1 egg, 2 tablespoons grated onion, salt and pepper, and if you like 1 tablespoon finely chopped parsley or 1 teaspoon paprika. Add a little water if the dough is too dry, or a little flour if it is too sticky. Roll into a fat oval loaf or ball and place on top of the other ingredients in the stew. When serving, cut in slices.
For a matzo knaidlach, beat 2 eggs with salt, pepper, and 3 tablespoons rendered chicken fat and mix in 1 1/3 cups (175 g) medium matzo meal. Form into a ball and put on top of the other ingredients in the pot. When serving, cut in slices.

Copyright 1996 by Claudia Roden. Claudia Roden is one of England’s leading food writers; her New Book of Middle Eastern Food is now regarded as a classic work. The Book of Jewish Food won both the André Simon and Glenfiddich Awards.

Cholent - A Taste of Shabbos

2007-08-10T04:58:00.000-07:00

Chabad == Cholent - A Taste of Shabbos

1 cup kidney beans
1 cup navy beans
1 cup pinto beans
½ cup baby lima
½ cup barley
2 meat bones
2 pounds of meat
3 small onions cubed
5 cloves garlic peeled
2 tablespoons salt
1 teaspoon pepper
¼ cup ketchup or tomato cubed
1 bunch cilantro
8 medium potatoes cubed
Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with one inch of water. Add the meat and meat bones. Combine remaining ingredients except for potatoes in food processor and mix. Pour mixture over the meat and bring to boil. Reduce heat and simmer for 3 hours on a low flame. Add potatoes and simmer for one hour more. Before Shabbos, place the pot on the blech and add one inch of water above the ingredients. For a pareve cholent, omit the meat and meat bones

Cholent - Wikipedia, the free encyclopedia

2007-08-10T04:55:00.000-07:00

Cholent - Wikipedia, the free encyclopediaRecipes for cholents

A modern slow cooker (also called a Crock-Pot®) of the type that is used in homes to cook cholent in honor of Shabbat. This one has a removable 'pot' (upper left), lid (lower left), and heater/housing (right).There is no standard recipe for cholent. Recipes vary according to the geographic areas of Europe in which Jews lived for centuries and in some cases for millennia. The core traditional basic ingredients of cholent usually includes a good proportion of kosher beef (often flanken which requires longer cooking time and softens as it stews) -- or as an alternative meat source: chicken, turkey, veal, or frankfurters -- combined with a variety of fresh vegetables consisting of any one or more of potatoes, onions, any type of or size of beans, barley, and as much water and spices such as salt, pepper, garlic, or anything else that enhances its flavor (see seasoning), that is required to create a stew-like consistency with enough moisture that it will not evaporate as it cooks for a long time. Other vegetables and ingredients such as wheat, carrots, sweet potato, tomatos, tomato sauce, ketchup, honey, dried fruit, paprika, and/or black pepper may be added to the stew before cooking. For additional flavor and a browning effect, either some onions and/or meat may be sauteed or fried or a small amount of sugar may be carmelized in oil before adding the rest of the ingredients. Some are known to also add beer or whisky to cholent to add flavor.

One item which is often added is kosher kishka which is also known as stuffed derma. Kishka is a type of kosher sausage which is stuffed with mashed vegetables (often carrots, potatoes and/or other vegetables), beef fat and spices. Traditionally, kishka was made with intestinal lining from a cow. Today, the casing is often edible sausage casings no different than salami or hot dogs.

The cooking process is then one of simmering and stewing

Mom's Authentic Kosher Cholent Recipe - Allrecipes

2007-08-10T04:53:00.000-07:00

Mom's Authentic Kosher Cholent Recipe - Allrecipes
INGREDIENTS
3 onions, quartered
4 tablespoons vegetable oil
4 pounds chuck roast, cut into large chunks
1 cup dry kidney beans
1 cup dried pinto beans
1 cup pearl barley
5 large potatoes, peeled and cut into thirds
boiling water to cover
2 (1 ounce) packages dry onion and mushroom soup mix
2 tablespoons garlic powder
salt and pepper to taste
DIRECTIONS
In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
Add meat, and brown well on all sides.
Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
Preheat oven to 200 degrees F (95 degrees C).
Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

cholent before going to the oven

2007-08-10T04:50:00.001-07:00

cholent before going to the oven
Originally uploaded by dfacted.

cholent

2007-08-10T04:49:00.001-07:00

cholent
Originally uploaded by dfacted.

Cholent

2007-08-10T04:48:00.001-07:00

Cholent
Originally uploaded by guylookin4fun06.

Cholent
Cholent with meat, potatoes, kishke and beans.

Uploaded by guylookin4fun06 on 4 May 07, 4.55PM PDT.

2007-08-10T04:44:00.001-07:00

Originally uploaded by Aoife city womanchile.

Temari and Roll Sushi Bento

2007-08-10T04:31:00.001-07:00

Temari and Roll Sushi Bento
Originally uploaded by panduh.

Temari and Roll Sushi Bento
My girlfriend recently bought me this temari sushi bento from the basement of the Hankyu Dept. Store in Umeda.

Temari-zushi is sushi made by wrapping the ingredients in plastic wrap and twisting it into a ball. Ain't it cute?

Uploaded by panduh on 12 Oct 06, 4.45AM PDT.

It's Time to Get Cooking! Enter the Manischewitz Best Ever and Only Great Jewish Food Cook-Off!

2007-08-05T09:00:00.000-07:00

It's Time to Get Cooking! Enter the Manischewitz Best Ever and Only Great Jewish Food Cook-Off!
It's easy to enter the 2nd
Annual Simply Manischewitz Cook-Off. Enter your recipe online at
http://www.manischewitz.com or download the entry form and mail to the address
below. The website also provides simple kosher guidelines.
How it works
The Simply Kosher Cook-Off invites U.S. residents 18 or older to submit
an original, easy-to-make entree for this judged competition. All recipes
must be original, must be kosher, have no more than a total of eight
ingredients and be prepared and cooked in one hour. For official contest
details and to register, log onto http://www.manischewitz.com and complete the
official entry form online and submit a recipe or enter by mail: Simply
Kosher Cook-Off, c/o BHGPR, 546 Valley Road Upper Montclair, NJ 07043.
Recipes entered online or mailed must be received by September 21, 2007.
Thirty semi-finalists will be selected to compete in one of three
regions including: Chicago (11/1); Philadelphia (11/29) and San Francisco
(12/20). Each semi-finalist can select their regional market of preference,
if chosen. Two semi-finalists from each regional competition (6 in total)
will fly to New York City in February 7, 2008 for the finale! A judging
panel will choose 27 semi-finalists. Three, "People's Choice"
semi-finalists will be chosen by America through online voting, please
visit http://www.manischewitz.com for more details

BlackBeanSoup2

2007-08-05T08:21:00.001-07:00

BlackBeanSoup2
Originally uploaded by vivagypsy.

Black Bean Soup, Vegetable Rice, Guacamole, Salsa, Cilantro

BlackBeanSoup ingredients

2007-08-05T08:19:00.001-07:00

BlackBeanSoup1
Originally uploaded by vivagypsy.

Ingredients =vivagypsyrocks.blogspot.com/

BlackBeanSoup2

2007-08-05T08:18:00.001-07:00

BlackBeanSoup2
Originally uploaded by vivagypsy.

Black Bean Soup, Vegetable Rice, Guacamole, Salsa, Cilantro
vivagypsyrocks.blogspot.com/

Hummus Ingredients

2007-08-05T08:17:00.001-07:00

Hummus Ingredients
Originally uploaded by vivagypsy.

Hummus Ingredients
vivagypsyrocks.blogspot.com

The Hummus Place

2007-08-05T08:16:00.001-07:00

The Hummus Place
Originally uploaded by PG:NYC.

The photographer said:"The best hummus I ever had, made fresh every hour. 109 St. Mark's Place, NYC"

counterfeit synergy hummis | Counterfeit Girl Scout Cookies

2007-08-04T20:03:00.000-07:00

counterfeit synergy hummis | Counterfeit Girl Scout CookiesINGREDIENTS:

1 3/4 cups dried garbanzo beans
2 tablespoons olive oil
3 peeled garlic cloves,
1 1/4 cups tahini paste
1 teaspoon chili powder
1/3 cup lemon juice
1 teaspoon dried cumin
6 cups water

Wash garbanzo beans (chickpeas) and soak in cold filtered water for 24 hours. Place garbanzo beans, with their soaking liquid, in a large saucepan and bring to a boil. Simmer for 2 hours, skimming off any debris that may surface. Drain garbanzo beans, reserving 1/4 cup liquid, and refresh in cold water.

Process in the food processor until smooth.
Add garlic, tahini, spices, lemon juice, olive oil, adding salt and spices to taste.

all your fish are belong to us - part tres | Counterfeit Girl Scout Cookies

2007-08-03T06:49:00.000-07:00

all your fish are belong to us - part tres | Counterfeit Girl Scout CookiesFrankly, I like the gefilte fish that comes in the jars. Sometimes, I put them in a pan with a few carrot slices and heat them up in their own juice - the kosher gelatin stuff that comes in the jars of gefilte fish. But I am drifting, live. I digress.

So the compulsive doyen version of Kosher Gefilte Fish (sorry for the live drift here), requires that we reject the simple solution and quote verbatim the following fish recipe from Bon Appetite Magazine:

Gefilte fish
3/4 cup thinly sliced peeled carrots
1/4 cup matzo meal
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped green onions
4 large eggs
1 tablespoon fresh lemon juice
1 1/2 pounds mild white fish fillets (such as sole or flounder), cut into small pieces
2 cups flaked smoked whitefish (about 8 ounces), carefully boned
3/4 teaspoon salt
1/4 teaspoon ground black pepper

1 large cabbage, separated into leaves

Sauce
2 garlic cloves
1/4 cup prepared white horseradish
2 tablespoons fresh lemon juice
1 cup mayonnaise

Butter lettuce leaves
preparation
For gefilte fish:
Cook carrots in pan of boiling salted water until very tender, about 8 minutes. Drain, reserving 1/2 cup cooking water in small bowl. Stir matzo meal into water; let stand 10 minutes. Place carrots in processor. Heat olive oil in heavy medium skillet over medium-low heat. Add onion and sauté until soft, about 5 minutes. Add green onions and stir 1 minute. Add onion mixture to carrots in processor. Add matzo meal mixture; blend until mixture is pureed and smooth. Using electric mixer, beat 3 eggs and lemon juice in large bowl until foamy and slightly thickened, about 4 minutes. Stir in mixture from processor; do not clean processor bowl.
Blend fish fillets, smoked fish, salt, and pepper in same processor bowl until fish is finely chopped. Add remaining egg and blend to coarse paste. Add fish mixture to matzo meal mixture and mix thoroughly. Cover and refrigerate until very cold, about 2 hours.

Line large baking sheet with waxed paper. Using wet hands, shape 1/4 cup fish mixture for each dumpling into egg-shaped oval. Place on prepared sheet. Cover with waxed paper and chill while preparing cabbage and steamer.

Set vegetable steamer rack in large pot. Fill pot with enough water to meet, but not cover, bottom of rack. Line rack with cabbage leaves. Arrange 8 fish dumplings on leaves; cover with additional cabbage. Bring water to boil. Cover pot and steam dumplings until cooked through and firm to touch, about 25 minutes. Transfer upper cabbage leaves to platter. Top with cooked dumplings. Cover with bottom cabbage leaves. Steam remaining dumplings in additional cabbage leaves in 2 more batches. Cover and refrigerate gefilte fish until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

For sauce:
Push garlic through garlic press into small bowl or mince garlic and place in small bowl. Mix in horseradish and lemon juice. Gradually whisk in mayonnaise. Season sauce with salt and pepper. Cover; chill up to 1 day.

Line plates with lettuce leaves. Arrange 1 or 2 fish dumplings on each. Spoon lemon-horseradish sauce alongside.

Bon Appétit, April 2002

But I still think the jars are better. That's how my mom did it. The important thing is to serve the fish with matzoh and fresh home-made hot beet/horseradish. Don't waste your time on the gefilte fish.

The Gefilte Fish Chronicles

2007-08-02T22:33:00.000-07:00

Click here for The Gefilte Fish Chronicles

Roz, why can't our kiddush lunches look like this?

2007-08-01T07:11:00.000-07:00

delicious
Originally uploaded by jewishjournal.

See Orit Arfa's article in the Jewish Journal

All Your Fish Are Belong To Us

2007-07-29T22:28:00.001-07:00

wild salmon grilled on a cedar plank

2007-07-29T22:20:00.001-07:00

wild salmon grilled on a cedar plank
Originally uploaded by woodleywonderworks.

wild salmon grilled on a cedar plank
Woodley’s Salmon Herb Marinade

3 Tbsp. extra virgin olive oil
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh oregano, chopped (sprigs, too)
Sprigs of rosemary – have to use them if they are in your garden
¼ cup dry white whine
juice from 2-3 limes / or slices
2 Tbsp fresh parsley. Chopped
1 ~15-inch alder or cedar grilling plank
4 6-8 ounce fillets but can support what will fit on your plnak

Soak the planks overnight if you get your act together. Even an hour should be fine. Get the grill heated to about 400 degreed. Put the planks out there for about 3 minutes and flip them over for 3 more. They will be producing some smoke which will be a welcome memory should you have transitioned recently from charcoal/wood to gas. Put the salmon right on the planks and cook about 10 minutes. One of the best fish I’ve ever tasted from the grill!

Uploaded by woodleywonderworks on 15 Jul 07, 5.35PM PDT.

AYBABTU

2007-07-29T22:12:00.001-07:00

All your base are belong to us

Berries

2007-07-28T17:38:00.001-07:00

Berries
Originally uploaded by patacancha.

Pike Place Market
Seattle, Washington (USA)

Uploaded by patacancha on 12 Aug 06, 4.37AM PDT.

Berries

2007-07-28T17:37:00.001-07:00

Berries
Originally uploaded by patacancha.

Cameron Adams rules!

2007-07-28T17:35:00.001-07:00

IMG_4169
Originally uploaded by Cameron Adams.

PepsiCo to disclose water supplier: tap - Los Angeles Times

2007-07-26T23:28:00.000-07:00

PepsiCo to disclose water supplier: tap - Los Angeles Times: "
From the tap
click to enlargeNEW YORK — PepsiCo Inc. will spell out that its Aquafina bottled water is made with tap water, a concession to the growing environmental and political opposition to the bottled water industry.

According to Corporate Accountability International, a U.S. watchdog group, the world's No. 2 beverage company will include the words 'public water source' on Aquafina labels.

'If this helps clarify the fact that the water originates from public sources, then it's a reasonable thing to do,' said Michelle Naughton, a Pepsi-Cola North America spokeswoman.

Pepsi's Aquafina and Coca-Cola Co.'s Dasani are both made from purified water from public reservoirs, as opposed to Groupe Danone's Evian or Nestle's Poland Spring, so-called spring waters shipped from specific locations that the firms say have notably clean water. "

It's the perfect season for ‘Ratatouille’

2007-07-26T20:50:00.000-07:00

It's the perfect season for ‘Ratatouille’

CLASSIC RATATOUILLE

Serves 8. There are endless variations on ratatouille in cookbooks. But our favorite is this one, adapted from Julia Child's original book, "Mastering the Art of French Cooking," written by Child, Simone Beck and Louisette Bertholle.

1/2 pound eggplant

1/2 pound zucchini

1 teaspoon salt, plus more to taste

6 to 7 tablespoons olive oil, divided

1/2 pound yellow onions, thinly sliced

1 to 2 green bell peppers, seeded and sliced

2 cloves garlic, minced

Freshly ground pepper

2 large, firm ripe tomatoes

3 tablespoons minced flat leaf parsley

PEEL the eggplant, cut off the stem and cut lengthwise into 3-by-1-by-3/8-inch slices. Trim off zucchini ends. Cut into slices about the same size as the eggplant. Place vegetable slices in a large non-aluminum bowl (glass or plastic are fine). Toss with 1 teaspoon salt; let stand 30 minutes. Drain and pat slices dry on paper towels.

HEAT 1 tablespoon olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini slices in batches until lightly browned, about 1 minute per side, adding more olive oil as needed. Set vegetables aside.

COOK onions and bell peppers in the same skillet in 2 to 3 tablespoons oil until tender but not browned, about 10 minutes. Stir in garlic and season with salt and pepper to taste.

PEEL tomatoes while the onions and pepper cook by dipping in boiling water, then in ice water to loosen the skins. (Or use a serrated-edge peeler.) Cut out tomato stems, cut tomatoes in half and squeeze out the seeds and excess juice. Slice tomato pulp into 3/8-inch strips. Lay tomato strips over the onion and peppers in the skillet. Season with salt and pepper.

COVER skillet; cook over medium-low heat until tomatoes begin to render juice, about 5 minutes. Uncover and baste tomatoes with cooking juices. Increase heat; boil until juice has almost evaporated, about 2 minutes.

PLACE 1/3 of the tomato/onion mixture in a heavy Dutch oven or heavy casserole. Sprinkle with 1tablespoon parsley. Arrange half of the eggplant and zucchini on top. Top with the half of the remaining tomato mixture and parsley. Top with the remaining eggplant and zucchini slices. Fish with remaining tomato mixture and parsley.

COVER and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with rendered juices. Adjust seasoning if necessary. Raise heat slightly. Cook, uncovered, until juices have evaporated, about 15 minutes. Stir often to keep vegetables from scorching on the bottom. Serve hot, at room temperature or cold.

Sesame opens doors to a world of flavor

2007-07-26T20:47:00.000-07:00

Sesame opens doors to a world of flavor
SESAME CHICKEN FINGERS

These crunchy nibbles are inspired by a Peruvian-Chinese "chifa" appetizer made with duck. Their texture and color remind me of Mexican alegrias, sweets made with amaranth seeds and honey, hence the name. Make a simple dipping sauce of ginger, scallion and soy sauce or a thicker, sweeter one of hoisin, garlic, ginger, soy sauce and hot pepper. Serve with a fresh Bodega Lurton Pinot Gris from Mendoza, Argentina.

THE SEASONING AND POULTRY

• 6 garlic cloves, mashed to a pulp

• 2 scallions (only the white part), finely chopped

• 1 inch fresh ginger, finely julienned

• 1 tablespoon soy sauce

• 1 tablespoon pisco (preferably the aromatic Pisco Italia)

• 1 tablespoon red wine vinegar

• 1/4 teaspoon ground cumin (optional)

• 1/4 teaspoon ground cayenne (optional)

• 1/2 teaspoon freshly ground black pepper

• 1 pound boneless chicken or duck breast, skin removed and meat cut into -1/2 x 3 inch-strips

THE COATING

• 1/2 cup all-purpose flour

• 2 large eggs, lightly beaten

• 1 cup unhulled sesame seeds

TO FRY

• 3 cups corn oil

Seasoning: In a medium-size bowl, mix the garlic, scallions, ginger, soy sauce, pisco, vinegar, cumin, cayenne and pepper. Add the chicken, toss well and allow to marinate for 1 hour.

Coating: Drain the excess marinade. Place the flour in a medium bowl. Dip the chicken strips into the flour; shake to remove the excess. Dip into the beaten eggs, coating well. Finally, roll strips in the sesame seeds and place on a baking sheet covered with parchment paper; set aside. (May be refrigerated, covered, up to 2 days.)

Frying: Heat the oil to 350 degrees in a heavy-bottomed, medium-size saucepan or a deep skillet. Working in two or three batches, add the coated strips to the hot oil and deep-fry until lightly golden, about 3 minutes. Remove with tongs or a slotted spoon, and drain on paper towels. Makes 4 servings.

Per serving (without frying oil): 430 calories (49 percent from fat), 23.6 g fat (4.1 g saturated, 8.9 g monounsaturated), 171.5 mg cholesterol, 38.1 g protein, 23.7 g carbohydrates, 4.5 g fiber, 578.1 mg sodium.

Pita topped with artichoke hummus and lamb

2007-07-26T19:48:00.001-07:00

Pita topped with artichoke hummus and lamb
Originally uploaded by Sashertootie.

Preparation:
Marinade the lamb with lemon thyme, garlic, grated lemon peel, olive oil, salt and pepper for at least 30 minutes.

Cook marinated lamb and thinly sliced onions on a very hot griddle for 2-3 minutes, turning to brown the meat quickly and carmelize the onions. Remove and keep warm.

Next, place the pita on the flatplate and warm on both sides. Spread pita generously with artichoke hummus, top with thinly sliced cucumbers, lamb and garnish with lemon thyme and grape tomatoes.

Enjoy! Uploaded by Sashertootie on 18 Apr 07, 8.35PM PDT.

Jerry Lewis sings "Send a salami to your boy in the Army"

2007-07-25T23:44:00.001-07:00

2007-07-25T23:41:00.001-07:00