I just received Jayne Cohen’s Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations from Wiley Publishing. Just in time for my Passover cooking (sigh!). There is a great quote from Cohen on the front flap of the book:
“Food is truly magical. Through the simple act of eating, Jews partake of a mystical but very real communion with their families, their traditions, and the world itself.”
I could not agree more. What I love about the book is how the recipes are broken down by holidays so if you are stuck for a recipe on say Passover or Chanukah...fear not there is something for you. The book includes almost 300 recipes, plus tips and resources. Most of the recipes are from an Ashkenazi perceptive, but there are some great recipes from other Jewish communities. I can’t wait to make the Egyptian Black Eyed Peas w/ Cilantro and the North African Cooked Carrot Salad!
I am thrilled say there is more soul in Jewish Holiday Cooking than most of the other Jewish cookbooks that are out on the market. It would be a wonderful book to add to your collection…you go Jayne Cohen!
Sunday, March 30, 2008
Sunday, March 23, 2008
I just got my Everyday Food issue for April and there are some great recipes! To keep the Mexican food theme going, I’ll be sharing a recipe for cilantro lime rice. I know not everyone is a fan of cilantro (referred as coriander)…..you either love it or hate it. I happen to love cilantro all the way from the smell to the, OH so yummy taste!
By the way I was named a Maven for 2008 on ThisNext (the link is on the side of the blog).I am number one at the moment in kosher food. Holla! Make sure to check my list. If you have any suggestions for my list or things you want me to review drop me a line at email@example.com
1 cup of long grain white rice
½ cup of fresh cilantro
2 tablespoons of lime juice
1 tablespoon olive oil
1 garlic clove
In a medium saucepan, bring 1 ½ cups water to a boil. Add rice and a ¼ teaspoon of salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is tender, 16 to 18 minutes.
In a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice and fluff with a fork. Now eat, drink, and be merry!
Saturday, March 15, 2008
A report has come out to show which of the top food corporations own small organic brands. Since of most the brands offer kosher food, I thought I would share some of the info...
Kraft- owns Boca Foods and Back to Nature.
Pepsi- owns Naked Juice
Kellogg- owns Kashi, Morningstar Farms/Natural Touch, Gardenburger, and Bear Naked
Heinz- Earth's Best, Arrowhead Mills, Nile Spice, Healthy Valley, Casbah
If you want to read more on this, click here
Sunday, March 9, 2008
It is not a well known fact that Frida Kahlo’s father was Jewish. While there is no record of her participating in Jewish rituals, I happily accept Frida as a member of the tribe!
I bring Kahlo up because I am reading a cookbook inspired by her life, Frida’s Fiesta’s by Guadalupe Rivera and Marie-Pierre Colle. Oh, how there are some delicious recipes in the book! I am salivating just thinking about what I am going to make.
Here are a few simple recipes for you to make:
Fresh Lima Bean Salad
6 pounds fresh lima beans, shelled
Salt and pepper
1 onion, finely chopped
2 Serrano chilies, finely chopped
¼ cup finely chopped cilantro
½ cup olive oil
4 tablespoons vinegar
Rinse the lima beans. Place in a saucepan with water and cover. Cook for about 15 minutes or until tender. Rinse in cold water and drain thoroughly. Combine the beans with the onions, chilies, cilantro, oil, vinegar, salt, and pepper to taste. Chill. Serve very cold.
Coconut Ice Cream
4 cups milk
1 ¼ Cup sugar
Fresh coconut, peeled and finely grated
1 teaspoon vanilla extract
Combine the milk, sugar, and coconut in a saucepan. Simmer for 30 minutes. Remove from heat and let cool to lukewarm. Stir in the vanilla puree. Refrigerate. When the mixture is cold, place in an ice-cream maker and proceed according to the manufacturer’s directions.
“Luscious Lifestyle Diva”
Sunday, March 2, 2008
Occassionaly I get sent links and information on kosher food. Most of the time it's the typical boring stuff, but this podcast from Nextbook.org is quite interesting..
Jessie Graham spends a rainy weekend on the farm with a proud member of the New Jewish Food Movement, Aitan Mizrachi of AVDA Dairy, who knows well the weakening weight of the kosher stamp and the ever-increasing call for locally and organically grown produce and humanely treated animals-turned-meat.
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