Thursday, March 29, 2007

Passover the recipes...

Passover is quickly approaching! Are you ready? It is a time to share, eat, drink, and really get behind the concept of: let my people go! Here are two recipes that you just may want to add to your seder table (or interfaith table). Eat on!

The Kosher Soul Gourmet

Castilian-Style Passover Potato Casserole recipe

6 medium baking potatoes (about 2 pounds)
1/2 cup plain yogurt
2 tablespoons butter
1/4 to 1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 beaten eggs
3/4 cup feta cheese
1/4 cup water 1 (10 ounce) package pre-washed spinach
1/4 teaspoon paprika

Peel and quarter potatoes.

In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese.

Preheat oven to 425 degrees F.
In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.

Spread half of the potato mixture into a light greased 2-quart rectangular baking dish. Lay spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika

Bake, uncovered, for 15 minutes or until top is lightly browned.

Makes 8 servings.

Sweet and Sour Artichoke Hearts
This side dish is traditional to the Sephardic Passover tables of several countries

Two 15-ounce cans artichoke hearts (not marinated), drained
1/3 cup apple juice
Juice of 1 lemon
2 tablespoons honey
Pinch of salt

1/4 cup chopped fresh parsley In a deep saucepan over medium heat, combine the artichoke hearts and apple juice; bring to a simmer. Stir in enough lemon juice and honey to achieve the desired sweet-sour taste. Add salt and simmer, uncovered, until liquid is reduced slightly. Sprinkle with parsley

Saturday, March 24, 2007

Passover, already? Oh my...

Where is the time going? It’s already almost Passover (and for our non Jewish friends, lovers, etc, almost Easter). I will bring you a few unique Passover recipes in the next few days, which may be something new you can add to your seder table.

I am going to actually get out of cooking this year and attend seders prepared by friends and great organizations. I love the cooking, but always appreciate a break.

Two seders of note, which I will be in attendance. If you will be in the NYC area, they just may interest you as well:

The Kinky Jews Second Annual Kinky Seder

A Seder like you've never experienced before. While maintaining key elements of tradition, celebrate Passover with Kinky Jews, as we have a humor and hedonism infused chocolate themed Seder with four cups of chocolate milk, chocolate covered matzah, Hillel S'mores, and more. Have a wild time with the search for chametz kit (candle, feather and wooden spoon), Passover erotica, maggid show and tell, re-enactments slavery and redemption, floggings a-plenty, new friends and fun! Play space is available for use after the afikomen is found.

The Red Tent Women’s Project Interfaith Seder
Join us for our second annual Interfaith Women's Passover Seder! It's potluck, so bring something yummy with you! For more information, contact:

Check out their sites and if you do go to either one of the events, please come up and say hi! Nothing like coming creating community to eat, drink, and be merry!


Saturday, March 17, 2007

The Laundromat Project

Where is the time going this weekend? I can't keep up...This weekend I am working on a proposal for The Laundromat Project ( for a community cookbook/abstract art project. If I get the residency, the project will be ongoing in a laundromat in Harlem for six months.

Food is a large part of creating community for people of color/minorities, so I hope that I do get accepted to create the project. It would also be great to do more art in Harlem, it is a community that appreciates its artists. Think good thoughts for me...Holla!
"The Kosher Soul Gourmet"

Sunday, March 11, 2007

Persian Food

I just got home from taking a Persian Cooking Class led by Jennifer Abadi , the author of Fistful of Lentils( a book with recipes of Syrian-Jewish food. The class was great, complete with fabulous people and AMAZING food. Some of the things that we made were spiced pomegranate sangria, Chelo ( Persian rice w/ carrots, saffron, and almonds) and the Queen of Sheba Chocolate Cake. Everything was delicious. Nothing like cooking, chatting, and drinking on a Sunday afternoon. The class was mostly women, with two husbands who attended. Always hot to have a partner who will cook with you! Definitely check out Jennifer's work, she mostly focuses on Middle Eastern cuisine.


Saturday, March 10, 2007

Battle of the Briskets

I danced as a Vashti Vixen for the New Shul's Purim celebration, which has gotten me invited to participate in their "Battle of the Briskets". Talk about a hot event, the money benefits the New Shul. I won't be making a brisket, but I will be making latkes..and not just any latkes. I just may share the recipe with you all if you are nice (maybe even a little naughty). : )

Battle of the Briskets takes place on Sunday, April 22nd from 5-8pm @ Cowgirl, 519 Hudson Street at 10th Street, RSVP by April 13th. $100.00 per person. For more information:

Sunday, March 4, 2007

Warm Chicken Salad

It may be the year of the pig, but in New York City it seems like it is the year of the rat. The news has been full of restaurant after restaurant discovered with rats in the kitchen running around in broad daylight. I can’t say that I am surprised, because I have worked in catering before and seen some SCARY things. Even the so called best restaurants are not exempt. Kind of makes you want to eat at home!?!?

I found a great chicken salad recipe. Enjoy!

Warm Chicken Salad
Courtesy Family Circle

1/4 cup olive oil
1/4 cup lemon juice
1 clove garlic, finely chopped
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pound boneless, skinless chicken breasts, cut into strips
1 pound thin asparagus, trimmed
2 tablespoons chopped fresh dill
1/2 cup cherry tomatoes, halved
1 bag (8 ounces) prepared salad greens
2 hard cooked eggs, peeled and quartered

Make Dressing. Whisk together olive oil, lemon juice, garlic, grated lemon rind, salt and pepper in a small bowl until well blended.

Heat 2 tablespoons lemon dressing in a large skillet over medium heat. Add chicken and asparagus; stir fry for 8 to 10 minutes or until cooked through.

Stir chopped fresh dill into remaining lemon dressing. Add cherry tomatoes and dill dressing to skillet; cook until heated through, about 1 minute.

To serve, line serving platter with salad greens. Spoon warm chicken with sauce over greens. Top with quartered hard-cooked eggs.

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