Portobello Mushroom Napoleons (pg 24)
- delicious, and very pretty, TIME-CONSUMING the first time you make it
Best Ever Guacamole (pg 34)
- This is my favorite guacamole. The hot sauce adds a real kick to it, something you don't typically find in a guacamole recipe. I have never made it with the cilantro because it's the type of spice that not everyone likes. You can't go wrong with this recipe.
Monday, January 16, 2012
THE KOSHER PALETTE- Desserts
Chocolate Dipped Butter Cookies- pg. 241
- TIME CONSUMING ( need to make, chill, bake, and melt chocolate, dip, then let dry)
- 1st time I made it, was really good, 2nd time, the cookies crumbled easily. ( though I had a better quality refrigerator when I made it the first time). You may want it to chill for more than 2 hrs.
- before dipping in chocolate, cover a pan with wax paper/parchment paper so that the cookies have a place to dry...
- also, sprinkle almonds after every few cookies because you do not want the chocolate to dry before adding the nuts
- TIME CONSUMING ( need to make, chill, bake, and melt chocolate, dip, then let dry)
- 1st time I made it, was really good, 2nd time, the cookies crumbled easily. ( though I had a better quality refrigerator when I made it the first time). You may want it to chill for more than 2 hrs.
- before dipping in chocolate, cover a pan with wax paper/parchment paper so that the cookies have a place to dry...
- also, sprinkle almonds after every few cookies because you do not want the chocolate to dry before adding the nuts
THE KOSHER PALETTE- Side Dishes
French-Fried Orzo - pg. 208 (Dahlia)
An OK recipe, as it's tough to go wrong with French's fried onions, but it makes a TON, as orzo recipes that call for the whole box tend to do. I'd recommend making it in a casserole dish and NOT a loaf pan, as I made it in the latter and A) it nearly overflowed and B) when I was done, only the top had real onion-y goodness while the rest was mostly plain, so the more exposed surface area the better.
An OK recipe, as it's tough to go wrong with French's fried onions, but it makes a TON, as orzo recipes that call for the whole box tend to do. I'd recommend making it in a casserole dish and NOT a loaf pan, as I made it in the latter and A) it nearly overflowed and B) when I was done, only the top had real onion-y goodness while the rest was mostly plain, so the more exposed surface area the better.
THE KOSHER PALETTE- Brunch & Dairy
Asparagus Quiche: pg. 175
- very filling for a dairy meal
- freezes well
- very filling for a dairy meal
- freezes well
THE KOSHER PALETTE- Pasta
Farfalle with Pesto and Tomatoes- pg. 160
- delicious!
- great for Shavuot because can make the pasta and pesto in advance, then make the cream sauce on day you are serving the dish( assuming you leave a burner on). If making it in advance, add a little bit of olive oil to pasta before storing in fridge, then day of- add the remaining ingredients ( pesto, cream sauce etc.) to the pasta.
- delicious!
- great for Shavuot because can make the pasta and pesto in advance, then make the cream sauce on day you are serving the dish( assuming you leave a burner on). If making it in advance, add a little bit of olive oil to pasta before storing in fridge, then day of- add the remaining ingredients ( pesto, cream sauce etc.) to the pasta.
THE KOSHER PALETTE- Meats
Chili - pg. 119 (Dahlia)
A great starter recipe for those who haven't developed their own chili nuances yet! I make this without beans and it works just fine. It's fairly spicy as is, but as with all chilis, that's easy to modulate. It's really good with a parve cornbread.
A great starter recipe for those who haven't developed their own chili nuances yet! I make this without beans and it works just fine. It's fairly spicy as is, but as with all chilis, that's easy to modulate. It's really good with a parve cornbread.
THE KOSHER PALETTE- Poultry
Pine Nut Crusted Chicken with Garlic and White Wine - pg. 76 (Dahlia)
This is probably my favorite chicken recipe in any of the cookbooks, and I don't even like pine nuts. (You can't taste them at all.) It is, however, somewhat time consuming; the chicken gets marinated overnight, so it's best to make this when you have time on both Thursday and Friday to cook, and it bakes for almost two hours on Friday so for those with full-time jobs, it's not a great winter choice.
Honey-Soy Chicken Wings - pg. 88 (Dahlia)
Great wing recipe, although it's important to note that it requires some time to marinate. These have an Asian flavor and they're both tasty and easy to make.
This is probably my favorite chicken recipe in any of the cookbooks, and I don't even like pine nuts. (You can't taste them at all.) It is, however, somewhat time consuming; the chicken gets marinated overnight, so it's best to make this when you have time on both Thursday and Friday to cook, and it bakes for almost two hours on Friday so for those with full-time jobs, it's not a great winter choice.
Honey-Soy Chicken Wings - pg. 88 (Dahlia)
Great wing recipe, although it's important to note that it requires some time to marinate. These have an Asian flavor and they're both tasty and easy to make.
Sunday, January 15, 2012
THE KOSHER PALETTE- Salads
Bok Choy Salad- pg 54
- I've made it without the ramen noodles and it's still good (just add more nuts for crunch)
- toasting the nuts gives an extra flavor boost
Greek Salad-pg 61
- excellent dressing for an impromptu Greek Salad ( did not try the salad ingredients yet)
Angel Hair Pasta Salad- pg 71
- delicious recommendation from a friend; though I found white pepper very strong so perhaps add small amounts at a time to taste
- -this salad MUST be made in advance and the ingredients given a chance to marry. If you serve it shortly after making it, it will seriously taste like nothing. Make it Friday, refrigerate it overnight, and serve it Shabbos afternoon. It makes an extreme difference. (Dahlia)
Hearts of Palm and Spinach - pg. 62 (Dahlia)
This is a great salad with a sweet dressing; cut down on the sugar if that's not really to your liking. It also makes a LOT, and since salad leftovers never turn out well--especially salad with avocado in it--I recommend cutting the recipe if you're having fewer than eight people.
One thing my mother does that I have yet to try but love when she does it is add Bacos--it adds a really smoky flavor to the dressing.
- I've made it without the ramen noodles and it's still good (just add more nuts for crunch)
- toasting the nuts gives an extra flavor boost
Greek Salad-pg 61
- excellent dressing for an impromptu Greek Salad ( did not try the salad ingredients yet)
Angel Hair Pasta Salad- pg 71
- delicious recommendation from a friend; though I found white pepper very strong so perhaps add small amounts at a time to taste
- -this salad MUST be made in advance and the ingredients given a chance to marry. If you serve it shortly after making it, it will seriously taste like nothing. Make it Friday, refrigerate it overnight, and serve it Shabbos afternoon. It makes an extreme difference. (Dahlia)
Hearts of Palm and Spinach - pg. 62 (Dahlia)
This is a great salad with a sweet dressing; cut down on the sugar if that's not really to your liking. It also makes a LOT, and since salad leftovers never turn out well--especially salad with avocado in it--I recommend cutting the recipe if you're having fewer than eight people.
One thing my mother does that I have yet to try but love when she does it is add Bacos--it adds a really smoky flavor to the dressing.
THE KOSHER PALETTE- Soups
Potato-Leek Soup, pg. 44; Dahlia
This soup is delicious, easy, and great for a break fast. No special recommendations, but to anyone who might be inexperienced with leeks, washing them thoroughly is IMPERATIVE. It's amazing how much dirt gets in those things.
Mushroom and Wild Rice Soup (pg. 43)
- This soup is pretty good. I substituted the non-dairy creamer with soy milk and left out the freshly grated nutmeg. I'm not sure how different the flavoring would have been with the nutmeg.
This soup is delicious, easy, and great for a break fast. No special recommendations, but to anyone who might be inexperienced with leeks, washing them thoroughly is IMPERATIVE. It's amazing how much dirt gets in those things.
Mushroom and Wild Rice Soup (pg. 43)
- This soup is pretty good. I substituted the non-dairy creamer with soy milk and left out the freshly grated nutmeg. I'm not sure how different the flavoring would have been with the nutmeg.
WELCOME!
Hello my fellow cooks!
I've finally decided to put my idea into fruition. Here's the scoop: we all have the same cookbooks, yet I find myself using the same recipes over and over again. Plus, whenever I try a recipe I always add quick notes in my cookbooks that either tweak it or to remind me of pertinent info relating to cooking or preparing the recipe. So, I would like to share my tidbits with you and hope in turn, you will share your tips with me (and my blog followers).
Here's how it will work:
Each post will be labeled the name of the cookbook as well as a specific section (i.e. appetizers). Then I will list the recipes I have tried and include pg # as well as any tips or advice I may have about that recipe. Advice can include: how to speed it up, ingredient substitutions, whether it heats up well or not etc...
Hopefully, as people read the blog they will add their information and we can compile a great list that can help all cooks- both beginners and experts; those who are adventurous or those who are more conservative etc. Note: the information for each recipe will be a compilation of everyone's comments (If you would like me to put your name next to your tips etc., please let me know by emailing me at koshercookbookcliffnotes@gmail.com). THANKS!
Steps:
1. select appropriate post (note which section of the cookbook-i.e. salads)
2. in the comment section, please follow the same format of the original post. Add any advice or tips you may have about a recipe that is already mentioned as well as adding tips about different recipes.
3.Periodically, I will add the comments to the post so that the blog will continue to be user-friendly.
Each post will be labeled the name of the cookbook as well as a specific section (i.e. appetizers). Then I will list the recipes I have tried and include pg # as well as any tips or advice I may have about that recipe. Advice can include: how to speed it up, ingredient substitutions, whether it heats up well or not etc...
Hopefully, as people read the blog they will add their information and we can compile a great list that can help all cooks- both beginners and experts; those who are adventurous or those who are more conservative etc. Note: the information for each recipe will be a compilation of everyone's comments (If you would like me to put your name next to your tips etc., please let me know by emailing me at koshercookbookcliffnotes@gmail.com). THANKS!
Steps:
1. select appropriate post (note which section of the cookbook-i.e. salads)
2. in the comment section, please follow the same format of the original post. Add any advice or tips you may have about a recipe that is already mentioned as well as adding tips about different recipes.
3.Periodically, I will add the comments to the post so that the blog will continue to be user-friendly.
Here's to many more cooking adventures with more ease, fewer mishaps and spectacular results.
Subscribe to:
Posts (Atom)