I love whoopie pies of all flavors and colors; chocolate, pumpkin, maple, oatmeal, peanut butter, chocolate chip, etc. If you can think it up, I will eat it! But I’ve never had a savory whoopie pie before and it’s been on my to-do list for a while. Cornbread seemed to make the most sense for the cake but if you have any other ideas, please share! You’ll notice below that I decided to use a non-dairy cream cheese. Instead of making the whoopie pies dairy, I chose to add delicious Mexican Style Chorizo in the filling. I just love jalapeno cornbread with sausage and each bite was the perfect mix. Continue reading
I recently purchased another CSA-style package of seasonal vegetables from Gilt Taste (I couldn’t help myself) and in the box were a variety of beautiful heirloom beets. I didn’t even know that heirloom beets existed but there they were in all their colorful glory, just begging to be cooked! I used to hate beets but I’m really learning to love their earthy sweet flavor, especially when simply roasted with olive oil, salt and pepper. So why not take it to the next level (or maybe even more than one level) and make something I’ve never tried, like beet pasta! I was originally going to make a vegan pasta but I was seriously having the urge to try an egg-based pasta recipe from Mario Batali and since I always believe in cooking how you feel, the eggs-based recipe won. Sorry to any of my vegan followers (do I have any vegan followers?). By the way, if it looks like there are a lot of steps and ingredients to this dish, you are right! And was it worth it? Yes and No! The layers of filling were absolutely delicious but I’m not sure if I would make the homemade beet noodles again. I’m so glad I tried it once but unless I have extra roasted beets lying around, these noodles just take a long time. I definitely think everyone should try making homemade noodles at least once in their lives! Crossing it off my check-list now. Continue reading
Check out my latest recipe, Stuffed Reuben Latkes, on Culinary Kosher!
You can also check out this Kitchen Tested feature in the Culinary Kosher Culinary Roundup! http://culinarykosher.com/chitchat/?p=1598
Check out my latest guest blog post, Winter Vegetables (Jamaican Sausage Stuffed Turban Squash), on Kosher on a Budget!
I just returned from the 26th annual Kosherfest Expo, the world’s largest kosher-certified products trade event serving the retail and food service industries. It’s like the ultimate grocery shopping trip but nothing is actually on the market yet. This was my first time attending and I am thankful for the advice I received from past attendees: wear comfortable shoes, drink a lot of water, pace yourself, and eat dairy for a few hours then switch to meat. I was tempted to try the lamb riblets at 10:30 am but I knew the ice creams, chocolates, and other delicious dairy products were just asking to be tried and I wanted to be the one to answer the call! So I walked slowly through each row of food and product exhibits with my sister, talking to vendors about selling their brands in Seattle and tasting exciting new things. Some items got me really excited to cook in 2012 while others may or may not have been spit out of my mouth. I don’t think I’ll mention those. So here is a list of my favorite new products and some pictures from my Kosherfest 2011 experience! Continue reading
With Kosherfest 2011 beginning today, Jack’s Gourmet co-founders Dr. Alan Broner and Chef Jack Silberstein are excited to introduce three new flavors of poultry sausage to their line of high quality handcrafted products. In honor of the delicious new flavors, check out my interview with Dr. Alan Broner on Jewneric.com!
Yeah, there are almost no words to describe this Fourth of July chili dog…but don’t worry, I found a few! I hope you like spicy food because this chili will rock your world. Along with chili flakes, cayenne pepper and chipotle hot sauce, I’ve added bhut jolokia chili pepper, otherwise known as the Ghost Chili. If you’ve ever watched Man v. Food with Adam Richman on the Travel Channel, you know what the ghost chili is. But if you’re not a TV food junky like me and you haven’t cringed as you watched Adam fight his way through insanely spicy concoctions, I will describe the Ghost to you now. Know as one of the hottest peppers in the world, the bhut jolokia is 401.5 times hotter than Tabasco sauce. Need I say more? But don’t worry, my chili will not burn your mouth off, although you can definitely feel the heat. The ghost chili also adds smokiness, sort of like a chipotle pepper. And hey, if you don’t like hot, just leave out all of the spicy ingredients and you will still have a fantastic chili. Trust me. Continue reading