Sweet Cornbread

I did get chosen to be a Community Chef with Just Food, which I am thrilled about. Some many people are not aware of there food options and/or how to make good food. And I had an interview with The Laundromat Project about my Harlem community cookbook proposal. So I will let you know if it is a go. And without further ado...Sweet Cornbread. Yum!


Sweet Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable
Preheat oven to 400 degrees. Spray or lightly grease a 9 inch pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for around 22 minutes (depending on your oven), or until golden brown.

When you pull out of the oven, spread butter over the top.

Let it cool. Serve.

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Briskets and Baked Latkes

Oh yes, tomorrow is The New Shul's Battle of the Briskets at The Cowgirl. I am taking a side dish of baked latkes ( to the left, to the left..) in my fancy Martha Stewart Tupperware. It is a new recipe that I am trying out, I think they turned out delicious.. but I will see how fast they go or don't go tomorrow. I want to include the recipe in my book, they have real kick to them due to the seasoning and are a nice change from the typical latke.

I will also be taking a bunch of sweetriot (www.sweetriot.com) with me tomorrow to give out at the event. I have become a rioter or something like a community spokesperson for the candy. If you haven't tried Sweetriot....definitely check it out. It is such a luscious nosh! The dark chocolate ones are my favorite, but trust it's all good.

I'll be doing my podcast, Kosher with Soul from the battle tomorrow so be sure to take a listen.

Friday, April 20, 2007

When I wear my Rabbi's Daughter's "Yenta" t-shirt (www.rabbisdaughters.com) and wear my Star of David at the same time, I do get a bit of attention. So, I wasn't surprised when after a man asked me for directions he asked me about my shirt and star. I told him I was Jewish and he was delighted. Then we got into me being a kosher intercultural chef, etc and he got even more excited. Right before we parted he looked at me and said " I wouldn't have picked you" and he laughed. How dare he!?!? People think they are so cute with their " funny you don't look Jewish" comments. If I had a dollar for all the times someone said something so not kosher to me I would be living next door to Oprah.

It's all good..my response is showing Jewish diversity through food. I am developing a course that fuses Jewish history/food/recipes. It can not be denied.. Jews come from everywhere and have ALWAYS been a multiracial and multicultural people.

Wednesday, April 18, 2007

One of my main reasons for being in the cooking and food industry is to create community. While I simply love cooking for my clients, I have missed doing social justice work. In my attempt to change that, I had an interview yesterday at Just Food be a community chef.

Just Food is a non-profit organization that works to develop a just and sustainable food system in the New York City region. ( http://www.justfood.org/) They have several great programs including community gardens, fostering market and farming opportunities, and community cooking demos. There are organizations like Just Food around the country, which have various programs where they need volunteers. If you are real foodie it could be a wonderful way to give back to the community and be around food. Now that is simply delish!

L'chaim,
Shoshi
The Kosher Soul Gourmet
www.koshersoulgourmet.com

Sunday, April 15, 2007

Baked Mac & Cheese

The past week was pretty groovy..I was cooking away, writing, reconnecting with people, and making meetings. I am working on some events that I can't wait to tell you about...I will be firing up my audio podcast again on a weekly basis. You will be able to find it on the side of my blog. I wanted to send my newsletter out today, but I am having technical difficulties so there will be a small delay. Also, I decided to change the name of my newsletter from "The Dish" to "Kosher with Soul". That title has more chutzpah to it... don't you think?

The recipe that will be in the newsletter is a classic recipe for baked macaroni and cheese from Fannie Farmer's Cooking School Book from 1964. Mac and Cheese is at the top of everyone's comfort food list. Bake away!

Baked Macaroni and Cheese

1 package of macaroni
4 tablespoons butter
4 tablespoons flour
I cup of milk
I cup cream
½ teaspoon salt
Pepper to taste
2 cups shredded cheddar cheese
½ cup bread crumbs
Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.

Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.


If you would like to sign up for "Kosher with Style" drop me a line at shoshi@koshersoulgourmet.com">shoshi@koshersoulgourmet.com, put newsletter in the subject

Sunday, April 8, 2007

NYC Podcamp

Where did the weekend go? So, yesterday I went to Podcamp which was an inspiring, motivating, yet overwhelming experience. Everyone in the podcast community is so nice. It felt like a very supportive environment. People actually want to see others succeed. Podcamps are popping up all over the country: (http://podcamp.pbwiki.com/)

I have dabbled with a podcast, but crave to do more with it. I felt like I got a wealth of information at Podcamp, so I will be able to create a fabulous audio/video kosher food podcast. Right now I am toying with the name "Kickin’ It Kosher". What do you think? Stay tuned, you will be the first to know about it.

L’chaim,
~Shosh
The Kosher Soul Gourmet
www.koshersoulgourmet.com

Tuesday, April 3, 2007

Let My People Go!

The exodus is here with matzah, Miriam, slaves, seders,.... who could ask for any thing more? For first night seder, I had the pleasure of attending the seder of Rabbi Jill Jacobs and her fiance Guy. It was an interactive seder which is always a hoot. There were snacks on the table as we read through the haggadah ( an idea that ensures guest don't pass out from hunger).
The food was a feast from the potatoes, beets and garlic, rabe w/ figs to the tilapia. I so love it when we Passover!

L'chaim,
Shoshi
The Kosher Soul Gourmet

www.koshersoulgourmet.com

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