Sunday, September 16, 2007

Kosher Soul Coming Your Way

I hope your new year has gotten off to a fabulous start!

So, mark your calenders, some funky fresh kosher soul food is coming your way.

September 29th- The Last Supper Arts Festival in Brooklyn @ Hope Lounge, 8:00pm
I will be one of the culinary artist for the event. My piece will be "Savory Harlem Schmear". Long story short, it will be a fabulous spread on sweet cornbread. It will be a salute to some of the cultures that have lived in Harlem (African Americans, Jews, and Latinos). Yum!

October 16th-The Casserole Party in Brooklyn @ Brooklyn Label, 8:00pm
The Kosher Soul Team ( aka as little 'ole me) will be making a casserole that will make you want to slap your mama ( as we say in the south)...

And till November 6, up at the Grassroots Farmer's Market in Harlem ( 145th @ Edgecombe) every other Saturday, doing some cooking demos from around 10:00-1:00pm..Come by and say hi

Shoshi, the Luscious Queen of Kosher Soul Cuisine

Sunday, September 9, 2007

Aloo Makalla (Calcutta Fried Potatoes)

Oh a New Year is coming upon us. Are you ready?

If you are making the Rosh Hashanah meal or taking a dish to a potluck gathering, have I got a great recipe for you. This recipe is from the Jews in Calcutta. Aloo Makalla aka Calcutta Fried Potatoes, is the most famous Jewish dish in India. It's quick and easy and packed with kosher soul.

Shana tova,
"Luscious Lifestyle Diva"

Aloo Makalla
(Calcutta Fried Potatoes)

3 pounds of small potatoes, peeled
2 teaspoons kosher salt
½ teaspoon ground turmeric
1 quart of vegetable oil

1.In a large pot place water. Make sure you have enough water to cover the potatoes. Add the salt and turmeric and bring to a boil. Add the potatoes and continue to boil for 5 minutes. Drain and let cool.

2.Place the potatoes in a large pot and add enough oil to cover. Bring to a boil over medium heat. Reduce the heat to low and simmer, shaking the pan occasionally, until the potatoes are crusty and lightly golden, about 1 hour.

3.Increase the heat to medium-high and fry until the crust is very hard and golden brown, about 5 minutes. Drain on paper towels. Serve warm.

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