Kosher Soul Food

Yom Kippur Fast

2009-09-25T07:09:00.016-05:00

Yom Kippur is coming, so to fast or not fast is on some people's mind. I stopped fasting a few years ago, because it makes me really sick. I happen to stumble upon an article on About.com for making the fast a little easier, some great things to think about...

May you have an easy fast!

~YS
~~~~~~~~~~~~~~~~~~~~~~~
While feeling hunger pains is an acceptable part of the fast experience, one need not dehydrate, faint or get sick while fasting. There are several ways to prepare oneself physically for a healthy fast.

•Days before the fast, caffeine intake should be minimized.
•The day before the fast, eat something small every two hours, avoid caffeine and salt, and drink as much water as possible.
•Plan the final meal before the fast early enough in the afternoon to avoid rushing to finish before the fast begins.
•Plan the menu of this final meal so that it contains high carbohydrate and low salt foods.
•Do not eat too much in the meal before the fast, but drink plenty of water.
•Leave time after the meal to drink warm water with sugar and brush teeth

What food is best to eat before the fast?

According to the Talmud, eating the day before Yom Kippur is a mitzvah equal to the mitzvah of fasting on the day of Yom Kippur. The festive meal before the fast is called Seudah Mafseket ("final meal"). While we do not say kiddush over the wine at this meal, we do bless the challah. Meat is not eaten during this meal, but poultry can be eaten. It is traditional to eat soup, but important to put as little salt and seasoning in the soup as possible. The boiled turkey or chicken from the soup can be served as a healthy pre-fast entree. It is also traditional to serve the soup with kreplach, dough filled with potato, because we hope any strict judgment from God will be covered with kindness.

Roasted Asparagus with Parmesan

2009-06-02T21:59:00.015-05:00

In my monthly newsletter, Joie De Vivre..I feature a luscious and seductive recipe each month. The seductive recipe is a delish recipe for roasted asparagus with parmesan..Makes a great side dish!

Nosh on,
~Shoshi

Roasted Asparagus with Parmesan

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving

Preheat the oven to 400 degrees F.

If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges

To read the rest of the newsletter:
http://groups.google.com/group/lusciouslifestylediva/web/may-june-2009?hl=en&pli=1

Eggland's Best

2009-04-22T19:54:00.014-05:00

Oh, the egg! Eggs are something that I use alot in my cooking, but have
never given that much thought to. That is until last night, which led me to
a dinner by Eggland's Best.

Eggland's Best is the leading specialty egg on the market. They have white, brown, organic, and cage free eggs. They have farms in 37 states with the farmers having ownership in the company. Eggland's eggs come to you fresher because they hit the shelf within 2 to 4 days. You will always recognize Eggland by the EB stamped on the shell.

I could immediately taste the difference when I ate Eggland's Best. It was
fresher, the color was more natural, and easy to seperate the yolk from the
white. What makes this egg even better is that is kosher, U certified...doesn't
get any better than that.

Here's a clip of the President & CEO, Charlie Lanktree, talking about Eggland's Best. A real nice guy who seems dedicated to making sure they have a quality product. Also, keep on scrolling down for an easy cheese souffle recipe full of kosher soul!( courtesy of www.egglandsbest.com).

Nosh on,
~Shoshi

Easy Cheese Souffle

Ingredients

6 large Eggland's Best eggs
1 / 2 cup Evaporated Skim Milk
1 / 4 cup Parmigiano-Reggiano, grated ( Fanticini)
1 / 2 teaspoon Dijon mustard
1 / 2 teaspoon Sea Salt
1 / 4 teaspoon freshly ground Pepper
1 / 2 pound sharp Cheddar Cheese ( Cabot or Tillamook)
11 ounces light Cream Cheese
Nonstick cooking spray

Preparation:

Preheat oven to 375.

In a blender or food processor, place the eggs, evaporated milk, Parmigiano*, mustard, salt and pepper. Blend until smooth.

With blender or processor running, break off pieces of cheddar and add to the work bowl. Next break off chunks of cream cheese and add to work bowl. After all cheese is incorporated, blend at high speed for 5 seconds.

Spray a 4-cup soufflé dish or equivalent deep baking dish with nonstick cooking spray. You can also make 10-12 individual soufflés in a cupcake or muffin pan. Pour in the batter and place in the oven.

Bake until puffed and golden:
Large soufflé for 45 minutes
Small for 15-20 minutes
Surface could crack during baking

Kosher Soul on ThisNext.com

2009-03-03T14:34:00.008-05:00

Hey Kosher Soul foodies,

Have you been checking out my Kosher Soul Food list on ThisNext.com? Well..have you.? It's a list where I list yummy kosher food that is packed with soul.

I recently added the delicious Rachel's yogurt. A yogurt that has been around for about a year that is changing the way you think about yogurt flavors. Also, added the yummy cottage cheese by Rachel's. If you are like me, you are thinking that cottage cheese isn't kosher soul at all, but trust once you delve into Rachel's cottage cheese flavors you shall change your mind. YUM-O!

I also recommend fabulous kitchen equipment like the Capresso Glass electric kettle. It is quite a kettle, so lovely compared to the boring kettles that are on the market. I love this kettle and use it to make tea all the time!

The list is on the left of the blog, but you can go to ThisNext.com/Shoshi.
Let me know what you think.

Nosh on,
Shoshi

Skillet Brownie

2009-02-21T11:02:00.010-05:00

Are you ready for your Oscar Party? You may be scaling back your menu this year, but make sure everything you serve is decedent. Don't stress yourself on spending alot of money. You can also make your party potluck or a dessert party.

I wanted to share this luscious recipe with you as an idea for your Oscar Party. I found this recipe in the latest edition of Everyday Food. I made it immediately because I knew my clients would love it. What can I say, we ladies love us some chocolate.

If you make this, be sure to write me with your reviews. It is definitely a recipe full of kosher soul!

Ingredients:

Serves 10
1 1/4 cups sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
8 ounces bittersweet chocolate, coarsely chopped

1) Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.

2) In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.

3) Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.

4) Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet, warm or at room temperature.

Cilantro Shake & Apple Cereal

2009-01-09T14:05:00.010-05:00

I am almost finished researching on which way I want to proceed with the
blog. There are so many options, but I am narrowing it all down. It is fun
and exciting to see what the opportunities are for a food blogs! YUM!

If you are like me, you ate your share of heavy food and had more than
enough to drink during the December holidays. Now we try scale back to get our body
back together. It is time to incorporate a little bit more raw food into
the diet. I like to have my raw food in the morning so that I do not feel heavy
during the day. Here are two of my favorite recipes that would be great for
you in the morning: Apple Cereal and a Cilantro Shake. I know that cilantro
is a hate it or love it item, so omit if you are not a fan.

Nosh on,
Shoshi

Cilantro Shake

Orange
Cucumber
Cilantro
Lime
Pineapple
Agave Nectar
Vanilla Extract
Pinch of Cinnamon
Kosher salt

Directions
In a blender, throw a peeled orange peeled cucumber, lots and lots and lots
of cilantro - like half a bunch, a lime, some pineapple, agave nectar,
vanilla extract, pinch of cinnamon, and kosher salt (to your liking)

Apple Cereal

1 apple of your choice grated
1 banana chopped
small handful coconut shredded
1/4 cup soaked almonds chopped
1/4 cup sunflower sprouts
splash of almond milk or coconut water
1 tsp raw honey
dash of cinnamon or nutmeg

Spiced Rum Punch & Curried Winter Squash

2008-12-06T12:39:00.012-05:00

My sassy single client is having a holiday party for singles. She wanted quick & easy recipes from me, but recipes that she also wanted to hand out at the party which I think is a delicious idea. I came up with two great recipes that I am sure will be a hit. One for a curried winter squash that will really kick up the taste buds and then there is the spiced rum punch that will truly get the party going. Kosher soul will the all over the shindig.

Nosh on,
Shoshi
"Luscious Lifestyle Diva"

Curried Winter Squash

Slice any squash in half, discard the seeds and cut into wedges. Brush entirely in melted butter and season with curry powder. Roast on a baking sheet at 400 degrees until softened , about 25-30 minutes. Season with kosher salt.

Spiced Rum Punch

3 tbsp. whole cloves
3 sm. oranges
1/2 gallon apple cider
2 cinnamon sticks
1 1/2 c. rum

Preheat oven to 350 degrees. Press cloves generously into oranges. Place on baking dish. Bake 45 minutes. In large saucepan, heat cider and cinnamon sticks. Prick hot oranges with a fork. Place in a punch bowl. Pour hot cider over oranges. Stir in rum. Serve warm. Makes 12 about servings.

Kosher Soul Food Changes..

2008-11-21T17:40:00.012-05:00

So, I have decided that I want to turn this blog into more of a blog zine cause there is simply more delicious things that I can do with it. Please bare with me as I make the transition. If you have any thoughts as to what you would like to see let me know. I am looking for hip and hot kosher stuff, not the bland and boring ( there is already enough of that, right!)

More soon my kosher soul foodies!

~Shoshi

Kosher Soul Pumpkin Roll

2008-11-01T12:04:00.005-05:00

Now that Halloween is out of the way, it's time to focus on Thanksgiving. The day we stuff ourselves till we about burst. Oh, I can't wait. My dear friend and hubby will be in NYC for turkey day, so I am starting thing about what I am going to make...I still don't know, but I am having fun deciding.

I found a delicious recipe for a pumpkin roll cake. I made it for a client to take to a party. SUCCESS!

Here it is, kosher soul pumpkin roll!

Nosh on,
~Shoshi

Kosher Soul Pumpkin Roll

Ingredients:

3 eggs
1 cup sugar
3/4 cup all-purpose flour
3/4 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 cup finely chopped pecans
confectioners' sugar
FILLING:
2 (3 ounce) packages cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Spread batter evenly in prepared pan; sprinkle with pecans.
Bake at 375 degrees F for 15 minutes or until cake springs back when touched lightly. Cool for 5- 10 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a large mixing bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

Electrolux

2008-10-23T17:01:00.010-05:00

Tuesday night I had the pure pleasure of going to an exclusive event for
Electrolux (www.electroluxappliances.com), the premium kitchen brand that
has been used in Europe for 70 years plus.

If Electrolux does not ring a bell, think Kelly Ripa commercials. Ah ha moment!

Chef Brad Steelman from River Cafe was in the house cooking up goodies for
us food bloggers to show why the appliances are a must have. I was highly
impressed! I always get giddy when I see fabulous kitchen equipment, but
this exceeded my expectations. Not only is the design of the Electrolux hot
( no pun intended), but talk about easy to use. Even a newbie to the
kitchen would be able to find their way around since it can be as easy as
touching a button. No more excuses about how you burned this or that.

I found out that Electrolux is going to be K certified, oh yes, K certified.That's kosher soul baby. As soon as the K hits Electrolux, I will be sure
to let you know.

Check out their website for the virtual kitchen.

Nosh on,
~Shoshi

*photo is me & Nichelle Stephens from Çupcakes Take the Cake

Raw Fall Veggies & Fruit

2008-10-18T13:10:00.007-05:00

In the United States we have gotten privileged to be able to have most fruits and vegetables year round. When eating raw it is good to know the best times to eat certain fruits and vegetables because you can really take advantage of getting them fresh from the land.

The fall has some fabulous fruits and vegetables that are in season that are great for making raw salads and dishes. Most of the fruits and veggies are hearty so they can be used as a main dish or a side. Here are some things that are fresh and harvested in the fall that you should keep in mind.

~Onions- Onions is one of the oldest vegetables around and is used in a variety of recipes and various cultures. The onion is good fresh, frozen, canned, and pickled. You can chop or slice for your fresh salads, and as a spicy garnish; they are rarely eaten on their own but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet.

~Cucumbers ~ There are many varieties of cucumber which are grown either to be eaten fresh or to be pickled. Those that are to be eaten fresh are commonly called slicing cucumbers. Cucumbers such as gherkins (small cucumbers) that are specially cultivated to make pickles.

~Okra~ Okra is an unusual, yet fun veggie. Okra is usually available
fresh year-round in the South, and from May to October in many other areas. You can serve Okra raw, marinated in salads or cooked on its own. Whole, fresh okra pods also make excellent pickles. Its mild flavor has been compared to eggplant.

~Bell Peppers ~The color of a bell pepper can be green, red, yellow, orange and, more rarely, white, purple, blue, and brown, depending on when they are harvested. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment.

Some kosher soul raw recipes that are easy as 1, 2, 3..Nosh on!

Marinaded Okra and Onions

5-6 thumb-size raw okra,
Yellow or red/purple onion Thinly sliced on diagonal
2 tb Rice vinegar
1/2 Onion, thinly sliced

Place okra and onions in a container. Mix rice vinegar well with okra and onions. Chill Should be ready to serve in 1 hour.

Cucumber and Onion Salad

1 large cucumber
1 medium onion
1 large tomato
Dressing ( of your choice)
wine vinegar
salt and pepper to taste

Cut up cucumbers, onion, and tomato in small cubes. Salt and pepper as desired. Add 1 tbsp wine vinegar. Add enough dressing to cover (more or less to desired taste).

Pumpkin with Shallots

2008-09-28T14:07:00.008-05:00

Oh, the new year is almost up us. I love this time of year because it allows serious time to slow down and reflect.

As you think about what to add to the festive eating you will be doing, here is a delish recipe for you. It is not a typical recipe for Rosh Hashanah, but it will add some nice depth to your menu.

I have mentioned time and time again that I am a huge fan of pumpkin.I found a great recipe in the new issue of Everyday Food for pumpkin and shallots. It will be a yummy side dish with your fish or meaty dish for the holiday.

Shana tova,
Shoshi
"Luscious Lifestyle Diva"

Roasted Pumpkin and Shallots

1 Medium sugar pumpkin (about 4 pounds) peeled, seeded, and cut into 2-inch
chucks
4 shallots, peeled and quarted
3 tablespoons olive oil
1/4 cup fresh sage leaves
kosher salt and ground pepper

Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage
between two large rimmed baking sheets; season with salt and pepper, and
toss.. Roast until pumpkin is tender, 30-35 minutes, tossing once and
rotating sheets halfway through
`

Raw Corn Salsa

2008-09-15T21:02:00.008-05:00

I love to promote eating raw! The argument around the healing effects of raw food continues. As it is, some people think raw food is inedible even though they have never given it a chance. When I do cooking demos at the local farmer’s market, I make as much raw food as I can to show just how good the food is. Once a person tastes it and I tell them the health benefits, they are hooked.

There are just as many recipes for raw food as there are for cooked for. A little somethin' that I love to make is a yummy raw corn salsa. It gets rave reviews and everyone always wants the recipe.

Nosh on,
~Shoshi

Corn Salsa

6-8 medium ears of corn, decobbed
4 medium tomatoes, finely diced
1 red or yellow bell pepper, finely diced
1/2 tsp. cayenne
1 tsp. Celtic sea salt
Fresh ground black pepper to taste
1 clove garlic, pressed
1/4 cup chives, finely chopped
1 tlb. olive oil
2 tsp. lemon juice
1/4 cup fresh cilantro, de-stemmed and finely chopped

Mix well, then remove 1 cup of salsa and blend in blender.
Fold this mixture back into salsa.

DIY Sundaes

2008-09-02T21:33:00.004-05:00

I have raved about how much I love the Reese's Peanut Butter Cup Sundaes at Baskin Robbins. It gives one a true food orgasm! One night I wanted a sundae so bad, but was to lazy to walk myself to Baskin so I improvised ( not to mention saved myself a bit of money).

To make a quick and easy sundae.. get some ice cream, candy of choice ( I recommend peanut butter cups, m&ms, or even go with Oreos), and whipped cream. Simply chop up the candy or cookies of choice, mix into the ice cream and top with whip cream. Just like that you have a yummy sundae in about 5 minutes tops. So save yourself a trip to the ice cream shop and save a few dollars cause it's totally kosher soul to have DIY sundaes.

Nosh on,
Shoshi
"Luscious Lifestyle Diva"

Nigella's Blueberry Pancakes

2008-08-22T21:28:00.006-05:00

If there is anything kosher soul, it's the sexy food writer Nigella Lawson (www.nigella.com). What I love about Nigella is how sexy she makes food without even trying..but then again look at her! I am going to be making Nigella's blueberry pancakes for a soul food brunch, I thought you might like the recipe.

Nosh on,
~Shoshi

Ingredients:
For the dry pancake mix
600g plain flour
3 tbsp baking powder
2 tsp bicarbonate of soda
1 tsp salt
40g caster sugar

To make the pancakes (amounts per 150g dry mixture)
1 free-range egg, lightly beaten
250ml milk
1 tbsp melted butter
1 tsp vanilla (I added this)

For the blueberry syrup
125ml maple syrup
200g blueberries

1. For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.

2. To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g of the dry mixture (a filled American cup measure will give you the requisite amount per batch, so you may like to use one and dispense with any weighing). Mix well to form a smooth batter.

3. Heat a flat griddle or non-stick frying pan without adding oil.

4. Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.

5. Meanwhile, for the blueberry syrup, place the maple syrup and blueberries into a pan and bring to the boil. Reduce the heat and simmer for 2-3 minutes, until the blueberries have broken down slightly.

6. To serve, pour the blueberry syrup into a jug and take to the breakfast table with the pancakes. If you have any of the syrup left over, you will notice that it sets into a kind of glossy jam. This will keep for a few days.

Arugula and Orange Salad

2008-08-20T21:27:00.005-05:00

Arugula is an interesting green and yummy green, yet sometimes people do not know what to do with it.

I made this Arugula and Orange salad for one of my clients and she loved it so much so is having me make it for one of her upcoming soirees. It is a great salad, packed with flavor and can be served up beside all of kosher soul food fixins.

Nosh on,
~Shoshi

Arugula & Orange Salad:
1 large fennel bulb
1 red onion, shaved paper thin
2 cup mandarin orange segments
6 bunches fresh arugula
1 cup walnuts

Vinaigrette:
1 1/2 tablespoons red wine vinegar
1 cup canola oil
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon brown sugar
1/2 teaspoon freshly ground black pepper

1. Trim off the top off the fennel bulb. Slice the fennel and onion paper thin.

3. To prepare the vinaigrette, combine ingredients in a mixing bowl and whisk.

4. Toss the arugula, fennel and onion with vinaigrette, divide among serving plates and top with mandarin orange slices and walnuts

Kalamata Olive Tapenade

2008-08-18T20:59:00.005-05:00

If you want to make a quick and easy dish that will be the hit of any dinner party mix up an olive tapenade!

A tapenade is simply a puree’ of assorted ingredients that is used as a spread.
Olives are the most popular ingredient for making tapenade. Since olives come in several tasty varieties from Spanish, Greek, Kalamata, to Sevillano, your options for making olive tapenade are endless.

You can serve your tapenade up with crackers or slices of artisan bread. It makes a great appetizer or hors d’oeuvre.

Here’s fun party idea: have an olive tapenade tasting party with all your friends.

Kalamata Olive Tapenade

1 1/4 C pitted Kalamata olives, rinsed & drained (or olives of your choice)
1 T capers, drained
3 garlic cloves, minced
1 tsp. lemon juice
1/4 C olive oil
1 T fresh cilantro, chopped

Combine olives, capers and garlic in food processor or blender and chop finely. With the food processor running add lemon juice and olive oil and process until well blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with a dash of pepper.

Nosh on,
~Shoshi
"Luscious Lifestyle Diva"

Kosher Soul Food on ThisNext

2008-08-16T21:12:00.004-05:00

Have you checked out my kosher soul food list on ThisNext.com? If not you are missing it, I am number one for kosher eats. Click on the ThisNext widget on the blog.

Check it out. If there is a product I should know about, talk to me. I am always on the look out for yummy kosher food to spread the word about!

L'chaim,
~Shoshi
"Luscious Lifestyle Diva"

Skinny Bitch: Chicken Salad

2008-08-16T14:37:00.016-05:00

I am flipping through a copy of "Skinny Bitch in the Kitch" by Rory Freedman and Kim Banouin. Skinny Bitch is a New York Times best selling no-nonsense, tough-love guide for savvy girls who want to stop eating crap and start looking fabulous.

I am liking the recipes in the book, talk about kosher soul! Long story short, the recipes in the book are vegetarian/vegan so by default it is kosher. There is a little something for everyone, very creative recipes. Here is a yummy chicken salad recipe from the book. Nosh on..~Shoshi

Chicken Salad

• 1/2 cup vegan mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon coarse nutritional yeast
• 1/2 tablespoon agave nectar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon curry powder
• 1/8 teaspoon pepper
• 2 cups chopped or shredded vegan chicken strips or chunks (thawed, if frozen)
• 1/4 cup halved (quartered if large) seedless red grapes (optional)
• 1 celery stalk, finely diced
• 1/4 small red or white onion, finely diced
• 2 tablespoons chopped fresh Italian parsley
• 6 to 8 slices vegan whole-wheat bread

In a small bowl, combine the mayonnaise, lemon juice, yeast, agave nectar, salt, curry powder and pepper. In a large bowl, combine the chicken, grapes (if using), celery, onion, and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently.

Spread the chicken salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.

Banana Water

2008-08-15T19:49:00.005-05:00

Water is essential during the summer months, but if you are like me..you may get bored from time to time with simple H20. If you want to make a quick and refreshing drink, take 2 cups of water and two bananas, throw the bananas and water in a blender..now you have banana water. It's yummy and refreshing. If bananas aren't your thing try other fruits. I just mixed banana and mango. YUM!

This is great to drink in the mornings. It is filling and if you tend to skip breakfast, it's a wonderful way to get something in your tummy til lunch.

Nosh on,
~Shoshi

Eating Organic..things that make you go hmmm!

2008-08-13T18:52:00.007-05:00

Are you supporting your local farmer's markets and buying organic food? If not here are ten food reasons why you should. From The Green Guide.

1. Potatoes.
Mashed potatoes are delicious and worth the calories, unless they're laden with pesticides or have been genetically-modified.
When genetically modified, potatoes impair the immune system and shrink the brain, liver and heart.So, mash a clean, real, organic potato and forgo the new-fangled monstrosity.

2. Strawberries. Enjoy them while they are in season from local organic farms or buy frozen organic strawberries from your local whole market.

3. Rice. Domestic rice is splattered with mega-doses of pesticides, and now, the chemicals companies are producing "pharm" rice used to produce and store pharmaceuticals. Buy organic rice where you can find it and store it in an airtight container. It stores very well.

4. Green and Red Bell Peppers. Super sources of Vitamin C, but wrought with pesticides. Buy organic, or, better yet, grow your own. Seeds of Change has a plethora of organic seeds, and pepper plants prove to be a hardy bunch!

5. Got Milk? We hope not, at least, not from conventionally raised cows. Today's commercial brands are loaded with antibiotics and growth hormones. Make sure your milk and other dairy is from organically-fed cows without the extra rBST, rBGH and antibiotics.

6. Corn. Corn is typically not a scale tipper when it comes to pesticide residues. But, take into account that 75- 90% of all domestic corn has been genetically-modified, that the average American eats 11 pounds of it, that most cooking oils include corn oil, and that most everything is sweetened with corn syrup, and suddenly, buying organic corn and corn products, makes more than a little sense. Eat local organic corn in season and freeze some for later, or, leave some kernels to dry, and plant them in the spring.

7. Bananas. This tropical favorite has a short window of ripeness and a very long distance to market (quick, how many local banana farms does your town have?). All of which adds up to a lot of heavy chemical dousing along the way.

8. Green Beans. Over 60 different pesticides are used on green beans. Even beans used in baby food have been found to be contaminated.

9. Peaches. Nothing beats a peach. Until you realize that they often have the highest rates of illegally-applied pesticides. Isn't that just peachy . . .

10. Apples. A decade after the dangers of Alar were exposed, apples are still soaked in pesticides. Put only organic apples in your pie.

Nosh on,
~Shoshi

Strawberry and Cilantro Butter

2008-08-11T20:16:00.010-05:00

The summer is flying by, I say this because my nephew started school today. Already!

Before the summer is completely gone, do something fun with summer fruits and veggies. You don't have to just use them for salads, you can turn them into delicious flavored butters to put on all your kosher soul food.

Here are two of my favorite..strawberry and cilantro.

Nosh on,
~Shoshi

Strawberry Butter:

1 lb. (4 sticks) sweet butter, softened
3/4 c. finely chopped fresh strawberries
3-5 tbsp. powdered sugar

Combine all ingredients in blender or food processor with steel knife. Whip until light. Mixture makes approximately 2 1/2 cups of strawberry butter.

Cilantro butter:

1/4 pound softened sweet butter
1/4 cup fresh cut cilantro

Whip cilantro and butter together until smooth and creamy, there it is quick and easy!

Cucumber, Tomato, Red Onion, and Feta Salad

2008-08-03T17:00:00.008-05:00

Yesterday I was at the Farmer's Market in Harlem and I made a kick ass salad. It was so delicious, it could be that all of the veggies were fresh, fresh, fresh..

The ingredients in the salad were:

Cucumbers
Tomato
Red Onion
Feta Cheese
Balsamic Vinegar
Olive Oil

Trust me this is fabulous, make the salad to taste. Since it's summer all of the veggies are in season which makes this even more delicious!

Drop me a text @729669 at my Say Now account. Leave me your comments, recipes, etc.. My food column "Raw Adventures" is back this month in Brown Eyez Magazine, stay tuned for more info..

Nosh on,
Shoshi
www.lusciouslifestylediva.com

Kentucky Derby Pie

2008-07-20T13:48:00.009-05:00

Oh, my good friend and her hubby are coming to NYC for a month. We were going to have a shindig for his b-day, but it turns out their roof won't be ready. I still think I want to make him something special and I know just the thing...

Derby Pie! He is from Kentucky and what could have more soul in it than a Kentucky Derby Pie, packed with fudgy chocolate and nuts. I think I will make a fresh whipped cream to go with it(store bought is fine). Now that is kosher soul at it's finest. D~Lish!

The recipe is below...nosh on..nosh on!

~Shoshi
Luscious Lifestyle Diva

Kentucky Derby Pie

Ingredients:
1 cup Sugar
1 cup Light corn syrup
4 Eggs
1/2 cup butter -- melted
1 cup Chopped pecans
1 cup Chocolate chips
1 teaspoon Vanilla
2 tablespoons Bourbon (adds a kick, but optional)

Directions:
Preheat oven to 350 F.

Combine sugar, corn syrup and eggs in mixing bowl. Beat at low speed until well blended. Stir in remaining ingredients and pour into a 9" unbaked pie shell. Bake 45-50 minutes or until set.

Shoshi's Peach Sundae

2008-07-06T17:40:00.011-05:00

Hey kosher foodies,

Did you eat alot over the 4th of July weekend or what. I know I did. Between the barbque and cookies, I think I gained more than a few pounds. It's time to scale it back a bit. Below is a quick and easy recipe with peaches, ricotta, and pecans that I like to call a Peach Sundae..nice, low cal, easy to make, and simply yummers.

So, if you are in the NYC area, I will be at the Grassroots Farmer's Market, on 145th & Eddgecombe, next Saturday (12th)from 11:00am to 1:00pm doing a cooking demo with organic veggies and fruit. If you are in the area stop by and say "Shalom".

Nosh on,
Shoshi

Peach Sundae

1/2 cup of skim ricotta
1/4 cup of pecans, chopped
1/4 peaches, sliced
1 tablespoons raw honey (optional)

Grab a small bowl, put in peaches, top with ricotta, then pecans, drizzle on the honey. Get to noshin'

Feta Dip with Scallions

2008-06-22T16:00:00.006-05:00

I simply love it when I get my Everyday Food in the mail; there are some great recipes in the August issue. From the watermelon lemonade, fried green tomatoes, to the tomato bread salad with olives and mint… everything sounds delicious.

For an upcoming event I will be making the Feta Dip with Scallions. I know it will be a major hit. Nosh on!

~Shoshi

Feta Dip with Scallions

8 ounces feta
1 cup reduced fat sour cream
2 scallions, sliced
1 tablespoon fresh lemon juice
Kosher salt
Ground Pepper

Place feta in a small bowl, mash with a fork. Mix in sour cream, scallions, and lemon juice. Season with salt and pepper. Can be refrigerated and covered up to 3 days.

Incredible Iced Mocha

2008-06-15T09:49:00.001-05:00

Yesterday I made this for a bridal shower that I cooked for. It was a huge hit, I had to make more because everyone could not get enough. It went perfect with the fresh veggies and mozzarella sandwiches that I whipped up

This is perfect for the summer months! Stop giving all your money to Starbucks and become your own barista….

Nosh on,
Shoshi

Incredible Iced Mocha

3 ½ oz. bittersweet chocolate, broken into pieces
1 tablespoon sugar
1 ¼ cup whole or low fat milk
2 cups fresh, hot black coffee
4 scoops of vanilla bean ice cream
Ice cubes

Put the chocolate, sugar, and milk into a heavy saucepan and stir over low heat until melted and smooth. Bring to a boil, then beat constantly. Remove from stove and mix in coffee. Let the mixture cool, then chill. After it is chilled, put in a blender, add the ice cream (if using) then blend until smooth. Fill chilled glasses with ice cubes, pour in mocha drink and serve. YUM!

Fried Onion Chicken

2008-06-01T19:57:00.010-05:00

Ever try those fried onions by French's that come in a can? I love using them to add flavor to potatoes, meat, or green veggies. I found a great recipe for using the onions as a coating for chicken...talk about kosher soul! It's quite delicious. Also the recipe is quick and easy so it can be made anytime.

Nosh on,
Shoshi

French’s Crunchy Onion Chicken

1 1/3 cups French’s French Fried Onions
1 lb. boneless skinless chicken breasts
1 egg ,beaten

Crush fried onion in a plastic bag. Dip chicken into egg, then coat in onion crumbs. Bake 20 minutes at 400 F until cooked through.

Bakespace.com

2008-05-27T19:41:00.014-05:00

When I was at the last Cupcake Social soiree, I found about about a yummy website called Bakespace.com. Some call it the Myspace for bakers and cooks..I call it a great idea.

BakeSpace.com was created by media producer (and avid baker) Babette Pepaj to help make the search a fun, rewarding and inherently social experience. BakeSpace combines the functionality of a traditional online recipe database, utility of an online food forum/blog and the fun of an online social network with a unique "recipe swap" platform.

If you are into social networking and love food this is for you and if you are not into social networking and love food this is still for you. It's a fab way to share recipes or build up your recipe collection.I just may set up a kosher soul dessert profile.

Nosh on,
~Shoshi
www.yolandashoshana.com

Israeli Couscous

2008-05-10T19:03:00.015-05:00

I love me some couscous! It makes such a great side dish with almost anything.

Here is are fun facts about Israeli Couscous:

Israeli couscous is a version of North African Berkukes, introduced by immigrants from various parts of North Africa in the early 1950s, and Levantine Maghrebiyya common in Palestine, Jordan, Syria and Lebanon. Couscous was meant to provide a rice substitute for those immigrants from eastern Arab countries and from Persia. Unlike North African couscous, it is not semolina, but rather a toasted mixture of bulgur and flour.

Here's a great recipe you can use with fish or simply by itself. Nosh on!

~Shoshi

Israeli Couscous with Feta and Cucumber

Kosher salt and pepper
1 ½ cup Israeli couscous
1 cucumber, seeded, sliced, and quartered
1 cup of feta cheese
½ cup pecans (optional)
2/3 cup red-wine vinegar
1 tablespoon extra virgin olive oil

1) In a medium pot of boiling salted water cook couscous for 5 to 6 minutes. Drain and cool by running under cool water
2) Transfer couscous to a large bowl. Add cucumber, feta, vinegar, oil, and pecans. Season with salt and pepper to taste. Toss till everything is combined.

Don Q Rum= YUM!

2008-05-04T20:07:00.012-05:00

While I was at the liquor store, a lovely woman offered me a rum and coke. Since I was there I thought why not. Oh, yes...it was my first introduction to Don Q, a smooth Puerto Rican rum (www.donq.com)! The rum was fabulous and even more importantly some of their rums are kosher. YES! What I tried was Don Q Cristal and Don Q Anejo. All I can say is smooth and it is U kosher baby...Check it out.

Nosh on! ~Shoshi

Here are a few drink recipes to try with this fabulous rum:

Don Q Bull Frog

Ingredients
1 shot Anejo Rum
1 shot Vodka
1 shot Tequila
1 shot Blue Curacao
1 shot Gin

Bull Frog Directions:
Add all the shots of Alcohol to a pint glass, turning the mixture Blue then add the Red Bull to create the BULL FROG...Serve Bull Frog in a Pint Glass

Hurricane

2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
orange slice for garnish

Hurricane Directions:
Squeeze juice from half a lime into shaker over ice.
Pour the remaining ingredients into the cocktail shaker.
Shake well. Strain into a hurricane glass.

Raw Snap Pea Salad

2008-04-26T21:01:00.008-05:00

I just received my new issue of Everyday Food in the mail for May. This issue is dedicated to chicken. I did however find a really good raw food recipe in the issue.

For those of you who read the blog, you know that I am a huge fan of eating raw and summer time is a fabulous time to incorporate more raw food into your diet. So I share with you a raw snap pea salad from the issue. This salad would go great with your cookouts and picnics this season.

Nosh on!
~Shoshi

Raw Snap Pea Salad

In a large bowl, combine 1 pound trimmed sugar snap peas (strings removed; if necessary)sliced 1/4 inch thick on the diagonal, 1 cup finely chopped red onion, 3 tablespoons lemon juice, and 2 tablespoons olive oil. Season with kosher salt and pepper. Let stand. Toss occasionally.

Hip Kosher

2008-04-20T14:38:00.006-05:00

I am up for any book that is titled Hip Kosher, because that is what I am all about! Hip Kosher, written by Ronnie Fein, features 175 easy recipes for kosher cooks (or wanna be cooks). As Fein puts it "You don't have to be Jewish to eat or cook kosher food." So true….

Fein gives great explanations for what kosher food is and breaks it down so that anyone can understand. Also Fein gives the kosher cook essentials for their kosher kitchen (I happen to agree with everyone of them).

As for the recipes, they are nicely separated by topics, with helpful tips thrown in. There are some nice spins on traditional Ashkenazi and Sephardic dishes, so this is a book for kosher cooks who want to experiment!

I will be adding most of side dishes to my repertoire for my clients. The recipe for Roasted Plum Tomatoes and Sauteed Carrots with Mints and Shallots makes my mouth water.

Hip Kosher would be a yummy addition to your kitchen library whether you are kosher, thinking about being kosher, or have a special someone in your life that is kosher.

Nosh on,
Shoshi

Earth Day and MEDITERRANEAN SALAD !

2008-04-12T16:44:00.021-05:00

I have been asked by WeAct (www.weact.org)in Harlem to do a cooking demo for Earth Day on April 19th. I so loved being in the community last summer when I was a community chef for Just Food, so I am totally looking forward to it. The Earth Day festivites will take place from 12pm-6pm at the Harlem State Office Builing, 163 West 125th Street. There will be green products, art, and all things fabulously green.

I am thinking of making a salad for the event. My salads were a HUGE hit in Harlem last year at the Farmer's Market. We love our fried food in Harlem which is why I am thinking it would be good to show off some other food options, not to mention the Food Co-Op and Farmer's Markets will be kicking off soon. Yum!

Nosh on,
~Shoshi

MEDITERRANEAN SALAD

4 med. tomatoes, each cut in 3 slices
1 red onion, sliced
1 (14 oz.) can artichoke hearts, cut into halves
Garlic Basil dressing (following)
18 thin slices Mozzarella (about 8 oz.)
Romaine lettuce leaves
18 pitted ripe olives

Place tomatoes, onion, and artichoke hearts in 11 x 7 x 1 1/2 inch ungreased baking dish. Cover evenly with Garlic Basil dressing. Cover and refrigerate at least 4 hours.

Chop Romaine into bite size pieces and spoon vegetables and dressing on top along with cheese and salami. Garnish with olives.

GARLIC BASIL DRESSING:

3/4 c. olive oil
1/4 c. vinegar
1 tsp. salt
1 tsp. dried basil leaves
1/8 tsp. pepper
3 cloves garlic, crushed

Mix together.

Jewish Holiday Cooking

2008-03-30T13:28:00.005-05:00

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!

Nosh on,
Shoshi
www.yolandashoshana.com

Cilantro Lime Rice

2008-03-23T15:46:00.008-05:00

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 shoshi@yolandashoshana.com

Nosh on,
Shoshi

Cilantro-Lime Rice

1 cup of long grain white rice
Kosher salt
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!

Organic Food and Large Corporations

2008-03-15T15:27:00.009-05:00

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

Nosh on,
Shoshi

Frida's Fiesta

2008-03-09T12:33:00.005-05:00

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.

Nosh on,
Shoshi
“Luscious Lifestyle Diva”

Local and Organic Grown Produce

2008-03-02T19:08:00.007-05:00

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..

The 411:
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.

PODCAST: http://www.nextbook.org/cultural/feature.html?id=785

Nosh on,
Shoshi

Banana Nut Bread

2008-02-23T08:20:00.005-05:00

It’s a bit cold in NYC due to a nice snow fall. I have comfort food on my mind. I was talking to a friend, Christine, yesterday about banana nut bread and man oh man does that sound good right about now…

I found a great Bisquick recipe for banana nut bread. Bisquick is great in terms of making baking and cooking more simple. Not to mention you can use Bisquick to make so many kosher soul dishes from pancakes, biscuits, dumplings and on and on!

Nosh on,
Shoshi

Banana Nut Bread

• 1-1/3 cups mashed very ripe bananas (2 large)
• 2/3 cup sugar
• 1/4 cup milk
• 3 tablespoons vegetable oil
• 1/2 teaspoon vanilla
• 3 eggs
• 2-2/3 cups Original Bisquick
• 1/2 cup chopped nuts
Heat oven to 350°. Grease bottom only of loaf pan, 9X5X3 inches
In a large mixing bowl, combine all ingredients except Bisquick and nuts; stir until blended. Stir in Bisquick and nuts. Pour into prepared loaf pan.

Bake banana nut bread for 50 to 60 minutes, or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan and remove to wire rack to cool completely.

Heat oven to 375 degrees. Use 1/2 cup sugar and 1/3 cup milk. Bake banana nut bread for 55 to 60 min.

2008 Kosher Food & Wine Experience

2008-02-10T16:13:00.000-05:00

Hey my kosher soul food lovers...

I have been going through some changes business wise, but now things have settled and I am back! Trying to become the Jewish version of Martha Stewart and Oprah keeps a girl busy.

Here is an event you might find interesting...sounds interesting. It includes the same ole kosher chefs that are at everything, but you get to try a lot of wine. And there is nothing wrong with that!

L'chaim,
Shoshi

THE 2008 KOSHER FOOD & WINE EXPERIENCE
Wednesday, February 20, 2008
6:30 PM
At The
The Puck Building
Grand Ballroom
293 Lafayette Street (at E. Houston St.)
New York City, NY 10012

• TASTE more than 200 high end wines from around the world!
• Indulge in a magnificent culinary experience prepared by renowned chef, author, and television personality Jeff Nathan.
• Attend a seminar conducted by Director of Wine Education Jay Buchsbaum. • Meet and chat with world-renowned wine makers and proprietors.
• participate in an auction of very fine and rare wines such as the first kosher ‘86 Barons Edmund Benjamin de Rothschild Haut Medoc.

Tickets are available by calling 877.866.8642
or online at http://www.royalwines.com/events.html
Tickets are $100 per person, or $75 for two or more when purchased together.
ACT NOW!

World Nutella Day

2008-01-27T16:53:00.000-05:00

February 5th is world Nutella Day! Thanks to Michelle from Bleeding Espresso (http://bleedingespresso.com) who gave me the heads up.

I am a huge fan of Nutella, cause it’s packed with kosher soul. It goes great on just about anything from bread, waffles, to sandwiches. It doesn’t get any better that this…

Here are two yummy recipes that you can use to celebrate Nutella Day. Who doesn’t love s’mores or pound cake…but add in the nutella and honey you will be in foodie heaven. Nosh on!

~Shoshi
“Luscious Lifestyle Diva”

Nutella S'Mores

1 jar Nutella
1 bag chocolate chip Cookies
1 bag marshmallows

Spread thick layer of Nutella on one cookie. Carefully toast a marshmallow and place on top of the Nutella. Spread the marshmallow almost to the edges. Cover with a second cookie to form a sandwich.

Heavenly Hazelnut Pound Cake

1/2 cup sliced almonds
1 store-bought pound cake
1 cup Nutella
1 cup heavy cream, whipped
1 tablespoon orange liqueur
1 lemon, zested
Blackberries and raspberries, for garnish
Lightly toast the almonds in a small skillet. Set aside to cool.

Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half.

In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.

Reviews & Spokesperson

2008-01-20T18:28:00.000-05:00

I have decided that I will be doing reviews of kosher food products so that I can let you know about new delicious products that hit the market. If there is a review you would like to see, talk to me…

I have been in talks with a few people to be a spokesperson and/or represent some kosher food products. I am excited about this because I have wanted to incorporate it into my work. If you know of a product or you produce a product and need a rep/ spokesperson in the NYC area drop me a line at shoshi@yolandashoshana.com. I am all about giving you the scoop on the best kosher food packed with a whole lotta soul!

I will let you all know more details as they arise.

Nosh on,
Shoshi
www.yolandashoshana.com

Chipolte Artichoke Dip

2008-01-13T11:41:00.001-05:00

Are you in need of a good dip recipe packed with kosher soul? Here is one full of soul, with Latin influences! Holla!

Don't forget to check out Foodbuzz.com where I am a featured publisher. It's a great website and shows off the fact that kosher eaters like delicious food.

Chipotle Artichoke Dip

1/4 cup cilantro
1 clove of garlic
1 can of chipole chile in adobe sauce
one 14-ounce can artichoke hearts, drained
1/2 cup feta cheese
1/4 cup extra virgin olive oil
1 tablespoon lime juice
Tortilla or plantain chips for serving

Using a food processor,finely chop cilantro, garlic, and chipotle. Scrap down the bowl a few times, Add the artichokes, cheese, olive oil,and lime juice and process till combines. Serve with chips.

This will be a hit at your next soiree or simply if you want to have some comfort kosher food.

Nosh on,
Shoshi

Raw Kosher Soul

2008-01-05T21:18:00.000-05:00

If you are like me, from November all the way through December, you ate drank, and stayed merry. Now it’s back to getting in shape and being healthy for the new year.

The question is where does one begin? Put down the carbs and let go of the fried food honey. Add a little raw to your diet and watch those holiday love handles melt away.

Here are two recipes in the raw and packed with kosher soul. Your tastebuds won't know the difference!

Nosh on,
Shoshi

Asparagus Pesto

1 ½ cups diced asparagus
3 cloves of garlic
1/3 cup pine nuts
¼ cup walnuts
1 tablespoon of fresh basil
1-2 teaspoons of sea salt
1/3 cup extra virgin olive oil

Mix the first six ingredients in a food processor. Slowly add the olive oil. Use as a dip or spread

Mango Pudding

2 Mangos
1/4 Lime (Optional)
Shredded Coconut & Chopped Pecans, to taste

Use a vegetable peeler to peel mangos. Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit. Add 1/4 lime and blend until perfectly smooth. To complete the dessert, pour into dessert cups/dishes and add shredded coconut and chopped pecans to taste. This also tastes good just as the pureed mango

Avocado and Manago Sanwich w/Cilantro Lime Mayo

2007-12-29T20:45:00.000-05:00

I just got the Everyday Food January/February issue in the mail today it hits new stands January 7th. It is a issue focused on light food. Thank goodness, cause for the past few months everything I have eaten everything that isn't nailed down. It will take me months to recover. I am on a quest to eat less and be healthier.

In the issue is a great recipe for an Avocado and Mango Sandwich. You may be thinking, but Shoshi, avocado is fattening...yes you are correct. Keep in mind it is a good high fat food, so nosh on..nosh on. ~Shoshi

Avocado and Manago Sanwich w/Cilantro Lime Mayo

1/3 cup light mayo
1/4 cup cilantro, coarsely chopped
1 tablespoon fresh lime juice
kosher salt and pepper
8 slices multi grain bread, toasted
1 head lettuce, separated
1 mango, peeled, pitted, and thinly sliced
1 avocado, pitted and thinly sliced

1. In a small bowl, combine mayo, cilantro, and lime juice, season with salt & pepper

2) Dividing evenly, spread toasted bread w/mayo mixture. Top four pieces of bread with lettuce, mango and avocado, cover with remaining bread. Serve pronto, Yum!

Peanut Butter Bars

2007-12-26T20:27:00.000-05:00

Today I was flipping through How to Be a Domestic Goddess by Nigella. She is one sexy Jewess and her food is definatley packed with soul or shall I say "sexy soul". I think I may be cooking for a New Year's Eve soiree, so I grabbed a recipe from the book that I think will be a huge hit. Some people don't like peanut butter, but how can anyone resist peanut butter and chocolate?

Nosh on,
~Shoshi

Peanut Butter Bars

for the base:

50g dark muscovado sugar

200g icing sugar (aka powdered sugar)

50g unsalted butter

200g smooth peanut butter

for the topping:

200g milk chocolate

100g plain chocolate

1 tablespoon unsalted butter

1 x 23cm square brownie tin, lined

Stir all the ingredients for the base together until smooth. Sse the paddle attachment to a mixer but a bowl and a wooden spoon will do the job just as well. You will find that some of the dark muscovado sugar stays rubbly, though very small, lumps, but don't worry about that. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.

To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares.

Sauce: Scallion Ginger & Honey-Orange

2007-12-23T15:01:00.000-05:00

Two more days till Chinese food and a movie. What will it be I Am Legend or Sweeney Todd? I say you can never go wrong with Johnny Depp. I know I digress, you are here for food and not my movie tips....

So, I have a few great easy sauce recipes that will be perfect for your Chinese feast on Christmas or any other time of the year. I got these recipes from Everyday with Rachael Ray. I have made these sauces for my clients and they are always a huge hit.

Nosh on,
~Shoshi

Scallion-Ginger Sauce

1/2 cup rice vinegar or sake
1/4 cup soy sauce
1 tablespoon brown sugar
1 chopped scallion ( finely chopped)
1/4 teaspoon ginger

Stir and serve.

Honey- Orange Sauce

1/2 cup hoisin sauce
1/2 cup honey
2 tablespoons chopped orange peel

Stir and serve.

Szechwan Chicken & Cashews

2007-12-15T19:49:00.000-05:00

Did you stuff yourself with latkes or what? So, Christmas is right around the corner. It's time to get ready for Chinese food and a movie, a true Jewish tradition. You might be feeling ambitious and want to cook this year instead of ordering take out.

Here is a great chicken and cashew recipe to whip up! It's yummy comfort food with a whole lot of soul!

Nosh on,
~Shoshi

Szechwan Chicken & Cashews

4 whole chicken breasts, boned, skinned and cut in 3/4 inch cubes
1 tb soy sauce
1 tb Chinese rice wine or dry sherry
2 tb soy sauce
1 tb cornstarch
2 ts sugar
1 ts white vinegar
1/4 c vegetable oil
1/2 to 1 tsp crushed red pepper flakes
3 green onions, sliced diagonally
1 tb minced fresh ginger
1/2 c unsalted cashews

Instructions

Marinate chicken in 1 Tbsp soy sauce and rice wine for
30 minutes.

Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set
aside. Heat oil in wok or skillet. Add red pepper to taste and cook
until black. Add chicken and stir fry for 2 minutes. Remove chicken.
Add green onions and ginger and stir fry for 1 minute. Return chicken
to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture
and any remaining chicken marinade. Add cashews. Serve over cooked
rice.

Pumpkin and Red Onion Latkes

2007-12-06T22:17:00.000-05:00

I got an email request for a raw latke recipe. Wow, for once I am stumped. That is a recipe I will work on for next year.

Are you bored with the same ole tired potato latkes yet? Try pumpkin latkes. I so love pumpkin, it's good for you and oh yes, oh yes, YUMMY.

Hope you are having a rockin' Chanukah!

Nosh on,
Shosh

Pumpkin & Red Onion Latkes

2 Cups pumpkin raw, coarsly grated and drained
1 Red onion, coarsly grated
1 Egg
1/2 Cup plain white flour
1 tsp Kosher salt
1/3 tsp Garlic powder
A pinch paprika
Pepper, to taste
Vegetable oil (to fry latkes)
Sour cream

Mix all ingredients together until evenly until it looks like a batter. Heat oil in a frying pan until it is very hot.Drop the batter in tablespoons, shaping rounds and flatten. Fry over medium heat until golden brown on each side. Serve with sour cream.

Chocolate Mint Hanukkah Gelt

2007-12-03T20:31:00.000-05:00

Now that Thanksgiving is out of the way, we can focus on Hanukkah (one of my favorite holidays). Who doesn't appreciate a latke with some vodka?

For all my readers, I have a special offer on Oh Nuts! (www.ohnuts.com), use this code: HBP1118, and get 10% your order. This offer is good until after Hanukkah, so get to it!

What would Hanukkah be without gelt, an edible gelt. Here is a YUM recipe for chocolate mint gelt. If you don't like mint, omit it and use another extract ( such as vanilla). This is your gelt, so add the type of kosher soul that you want! (You can always get your gelt on Oh Nuts)

Nosh on,
~Shoshi

Chocolate Mint Hanukkah Gelt

1 (12 ounce) bag semisweet chocolate chips * (I recommend Ghirardelli)
1 tablespoon vegetable oil
1 teaspoon mint extract, or a bit more to taste
Parchment paper

* If watched carefully, you can melt the chocolate in a microwave oven.

Place the chips in the top of a double boiler and over simmering water, melt the chips. When they are about halfway melted, add the oil and the extract. Continue to melt the chips, stirring to combine well the chocolate, the oil and the extract.

Remove the mixture from the heat and allow it to cool for about 15 minutes or so, or until the chocolate has started to thicken just a bit.

Place a sheet of parchment paper on a sheet tray,using a soup spoon, using the chocolate pour coin shaped discs onto the parchment paper.

Allow the chocolate coins to harden and then peel them off the paper and enjoy.

2007-11-30T22:52:00.000-05:00

Some how and some way, Martha Stewart's people found out about the blog. As Martha would say "that is a very good thing". Long story short, the great thing is I am on their mailing list and they sent me the December copy of, Everyday Food.

The issue highlights cooks, recipe solutions, and meals made in 25 minutes or less. It's a great issue so I highly recommend picking up a copy for your holidays needs whether they are for Chanukah, Christmusakah, Kwanzaa, you get the idea! There are yummy recipes to fulfill all of your kosher soul needs.

Here's one of my favorite recipes in the issue.. the Bourbon-Pecan Truffles, yes that's right honey..Bourbon-Pecan Truffles.

Bourbon- Pecan Truffles

1 cup heavy cream
1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped)
2 tablespoons bourbon
1 cup finely chopped pecans

In a medium saucepan, bring cream to a boil; remove from heat, and add chocolate and bourbon. Let stand 3 minutes; whisk until smooth. Transfer chocolate mixture to a medium bowl, and refrigerate, uncovered, until thick and firm enough to spoon out in mounds, about 2 hours.

Line a rimmed baking sheet with parchment or waxed paper. Drop level tablespoons of chocolate mixture onto baking sheet. Refrigerate chocolate mounds until firm, 30 minutes.

Place pecans in a shallow bowl. Using hands, roll each chocolate mound into a ball; roll balls in pecans, pressing lightly to adhere, and place on baking sheet. Refrigerate truffles until set, 30 minutes to 1 hour. Store in an airtight container in the refrigerator up to 2 weeks.

Makes 35 balls

**Chilling the chocolate mounds for a half hour makes it easier to shape them into balls. The truffles soften quickly, so keep them in the refrigerator until just before serving.

Nosh on,
Shoshi

Nutella Cocoa

2007-11-25T20:19:00.000-05:00

I think I need to start a support group for Nutella (http://www.http//www.nutellausa.com/)! It’s just simply the best thing around…a kosher soul food favorite. I think I am going to starting carrying a jar around for emergencies (yes, there is a such thing as a food emergency!)

The first time I tasted Nutella was on a crepe in NYC. I know it’s hard to believe, but I guess my mother didn’t love me or something how could she deprive me of such a wonderful creamy chocolaty treat.

Here is fun recipe for Nutella cocoa! Baby its cold outside; this is perfect when you want to snuggle in.

Nosh on,

Shoshi

Hot Nutella Cocoa

Boil one third cup water in teapot.Using a 12 ounce mug, scoop out approximately two tablespoons of Nutella from its jar. This is the tricky and sticky part. Use your fingers to get all the Nutella in the mug.Heat 8 ounces of milk in a microwave until hot or on stovepot, but not boiling. Pour one third cup of boiling water into the mug. Stir very well as the Nutella does not melt easily. Add the very hot milk to the mug and continue stirring until all is blended.

Pickled Foodbuzz

2007-11-19T19:16:00.000-05:00

I was recently interviewed for Jewcy's Pickled blog: http://www.jewcy.com/pickled. Be sure to check it out.

Also, I am now a featured published on Foodbuzz.com. The website is the first-ever community site devoted exclusively to food and dining content—an unparalleled resource for searching, surfing and sharing with fellow foodies everywhere! It is a rockin site...I am thrilled to be a part of it. (http://www.foodbuzz.com/). Kosher Soul Food is movin' on up, just like George and Weezie. ; )

L'chaim,

Shoshi

Luscious Lifestyle Diva/Queen of Kosher Soul Cuisine

Low Fat Pumpkin Pie

2007-11-10T20:48:00.000-05:00

Oh, the fall holidays are about to kick in, which means eating and drinking beyond our waistlines!

Thanksgiving is a few weeks away so get your forks ready. Here is a low fat pumpkin pie recipe that is perfect for your Thanksgiving feast. I know the last thing you want to worry about is counting calories on a big eating day, but you won't notice the low fat difference in this yummy pie..If you are looking for a kickin' cranberry sauce recipe, check out my lastest post on JVoices (www.jvoices.com). Enjoy!

Low-fat Pumpkin Pie
2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg, ground
1 pinch cloves, ground
1 ½ cups canned pumpkin
1 ½ cups evaporated skim milk
3 egg whites, slightly beaten
1 teaspoon vanilla extract
½ cup orange juice
9 inches graham cracker crust

Preheat oven to 450F. In a large bowl, combine sugar, cinnamon, nutmeg, cloves, and pumpkin and stir well. Add vanilla, evaporated milk, and egg whites. Beat with an electric mixer until smooth. Fold in orange juice. Pour into unbaked pie shell bake for 10 minutes. Reduce heat to 325F and bake for 45 minutes. Take out of the oven and cool. Serve alone or with fresh low fat/non fat whipped cream.

~~~~~~~~~
Yolanda Shoshana
Luscious Lifestyle Diva/Queen of Kosher Soul Cuisine
www.yolandashoshana.com

Vegan Chocolate Cupcakes

2007-10-28T09:46:00.000-05:00

One of my clients requested vegan cupcakes. The cupcakes were going to be for a dinner party she was having for some VIPS. I decided to make chocolate vegan cupcakes, cause chocolate normally makes most people happy.

The cupcakes were delicious! I have even had a request for more. I did not make a frosting for them, but opted to provide a side of fresh soy milk whipped cream. Yummers! and nothin' but kosher soul..enjoy.

Vegan Chocolate Cupcakes

2 1/2 cups flour
2/3 cup organic baking cocoa
2 cups sugar
1/2 teaspoon salt
6 tablespoons apple sauce
2 1/4 cups water
1 teaspoon vanilla
2 tablespoons white vinegar
2 teaspoons baking soda

In large bowl, whisk together dry ingredients. In separate bowl combine liquid ingredients. Stir liquid into dry ingredients until blended. Fill nonstick floured muffin pans.

Bake in preheated 375ºF oven for 25 minutes. Immediatly remove cupcakes from the pan and place on a rack to cool.

This will give you 18 delicious cupcakes!

~~~~~~~~~~~~~~~~~~~~~~
Yolanda Shoshana
Luscious Lifestyle Diva/Queen of Kosher Soul Cuisine
www.yolandashoshana.com

Rugelach

2007-10-14T14:03:00.000-05:00

Yesterday while I was doing a cooking demo in Harlem, I got into a wonderful conversation with a lovely older woman who comes by every week. I told her I a writing a kosher soul food book and she was overjoyed. She told me she has the best rugelach recipe (handed down for her grandmother) that she will give to me to put into the book. The way she makes rugelach is with chocolate and nuts. Now that is kosher soul baby!

I am excited and can't wait till I see her again.My mouth is now salivating for rugelach. It is such a great cookie for the fall holidays. Since I can't wait, I found a great recipe from The Barefoot Contessa (Ina Garten). She is a food lovin' jewess, so you can't go wrong with this recipe enjoy.

Nosh on,
Shoshi
"Luscious Lifestyle Diva"/"Queen of Kosher Soul Cuisine"
www.yolandashoshana.com

Rugelach
recipe courtesy of Barefoot Contessa

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Cabbage Rolls

2007-10-03T19:23:00.000-05:00

I hope that you have been enjoying the fabulous holidays and that your new year has started off with a bang.

Tomorrow is Simchat Torah, a holiday that celebrates the rejoicing of the Torah. In New York, Jews will be dancing in the streets. It is a pure hoot. While there is dancing, know that there is eating.

What does on eat in Simchat Torah? Bring on the cabbage rolls. Cabbage rolls are normally served for the holiday due to the symbolism for the torah scroll ( get it..the scroll, the roll)...below is a fabulous cabbage roll recipe packed with soul. Holla!

Cabbage Rolls
(18 rolls)

Filling:
1 ½ pounds ground beef
½ cup uncooked rice
3 tsps. oil
1 medium red onion, minced
2 cloves garlic, minced
1 egg, beaten

Sauce:
3 Tbsp. oil
2 Tbsp. flour
1 46-oz can tomato juice
3 Tbsp. tomato paste
1/4 cup honey
Juice of one lemon ( optional)
kosher salt to taste
1 large sweet apple, peeled and diced

Prepare cabbage by boiling. Remove and check leaves.

THE FILLING: Combine all ingredients for meat mixture in a bowl and mix well. Roll cabbage leaves with meat mixture.

THE SAUCE: Heat oil in 8-quart pot, stir in flour, and cook until brown. Add rest of ingredients in order listed. Bring to boil and cook for 5 minutes. Add cabbage rolls carefully, placing them in sauce one by one. The rolls can be put into a layer if that is your preference

Cook on low flame for about 2 hours. Add more water if necessary.

Nosh on,
Shoshi
www.yolandashoshana.com

Kosher Soul Coming Your Way

2007-09-16T12:25:00.000-05:00

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

L'chaim,
Shoshi, the Luscious Queen of Kosher Soul Cuisine
www.yolandashoshana.com
www.myspace.com/yolandashoshana

Aloo Makalla (Calcutta Fried Potatoes)

2007-09-09T10:06:00.000-05:00

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,
Shoshi
"Luscious Lifestyle Diva"
www.yolandashoshana.com

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.

Raw Adventures

2007-08-23T21:31:00.001-05:00

I have recently stared a raw food column titled, "Raw Adventures". Currently the column is in Brown Eyez Magazine and will be posted on JVoices. Below is a piece of the first column "Going Raw". I will be sure to let you know where else you can read the column. Raw food is a fabulous way to eat kosher soul food and be healthy at the same time.

The latest buzz in the dieting world is all about the raw food diet. Celebrities such as Angela Bassett, Lisa Bonet, and Demi Moore enthusiastically credit eating raw for their lean and youthful appearances. Tyra Banks recently highlighted the raw food diet on her show about weight loss. One of the women lost over 30 pounds and declared it was the best thing that ever happened to her.

There is no arguing that cooked foods certainly are yummy to the taste buds. While we get nutrition from cooked food, every time we eat food that is cooked, brought pre-prepared, in a can, in a box or bag we lose up to 70% of the vitamins, some of the minerals, and all of the enzymes. Heating food above 116 degrees F is believed to destroy enzymes in food that can assist in the digestion and absorption of food. Research has shown that when someone eats cooked food the body sends the white blood cells to the digestive system in order to deal with the perceived "invader". This cooked food creates free radicals (toxic molecules of oxygen) in the body.

On the flip side, a diet that consists of raw foods has been attributed to reversing or stopping the advance of many chronic diseases, including heart disease. Several studies have shown that eating raw vegetables reduce the risk of getting breast cancer, colon cancer, and leukemia. A raw food diet can also protect you from such as colds, flu, measles, allergies, etc.

When one stops eating cooked food and switches over to raw the body begins to detox. The detox gets rid of toxins and poisons that are stored in the body from eating cooked food. There will be certain changes in the body such as weight loss and your skin will clear up. During the detox there will probably be some mild side effects such as headaches, acne, and nausea.

The great thing is most of the food you can make yourself. The main equipment needed for preparing raw food is a food processor, blender, and a juicer. There are recipes online and new cookbooks coming out every day that expand on raw cuisine. Making raw food also takes less time than cooking food; a raw food dish can literally be made in ten minutes (sometimes less).

Becoming a raw foodie takes dedication and discipline. Going a hundred percent raw may not be for you; maybe it is more about incorporating more raw food into your lifestyle. Most experts agree that a diet consisting of at least 75% truly raw foods is needed to reap most of the benefits. But, if you replace at least one traditional meal a day with a raw meal it will increase enzymes levels in the body and garner positive results in health changes.

~~~~~~~~~~~~~~~~~~~~~~~~~~
Yolanda Shoshana
www.yolandashoshana.coom

What's Goin' On

2007-08-06T21:31:00.000-05:00

Where oh where did the summer go? It's almost over..oy vey!

I am excited to say that I have an editor for the book that I am writing "Kosher Soul Gourmet", now I just have to finish. The book is moving along...

Since I have been started the cooking demos in Harlem, I have been getting rave reviews on the salads that I have been making during the demos. The kids that try samples are loving the salads and if I can please kids I must be on to something! I am going to put all of my soul filled salad recipes from the summer into the KSG book (though I will post a salad recipe every once in awhile) and the rest of the recipes will be put into a free e-book just for you. The recipes are so easy and delicious, trust...

If you will be in Harlem on Saturday, stop by the Grassroot Farmer's Market (on 145th and Edgecomb). I think that I will be making quesadillas with tortillas made from Hot Bread Kitchen this week. FYI: Hot Bread Kitchen is more than a bakery. It's a business that enhances the future for immigrant women and preserves baking traditions. (www.hotbreadkitchen.org). The bakery also sells their luscious breads at the market each week.

Peace,love, and soul,
Shoshi
"Luscious Lifestyle Diva"
www.yolandashoshana.com

Squash & Tomato Salad

2007-07-22T10:49:00.000-05:00

Yesterday I did a cooking demo at the Farmer's Market in Harlem on 145th Street. I had to improvise because it was my first demo at the market and I did not know what the farmer's would be bringing. I ended up making an easy squash and tomato salad which turned out to be a big hit. There is nothing finer than healthy kosher soul food!

Salad:
Plum Tomatoes
Yellow Squash (also called Summer Squash)
Red Onion

Dressing:
Balsamic Vinegar
Extra Virgin Olive Oil

Cut the tomatoes, squash, and onion to your liking (if you prefer tomatoes add more tomatoes, if you prefer more squash add more squash and so forth). Mix the olive oil and balsamic vinegar together to your liking. Drizzle the dressing on the vegetables, give the salad a quick toss. Enjoy.

Nosh on,
Shoshi
"The Luscious Lifestyle Diva"
www.yolandashoshana.com

Pecan Hummus

2007-07-08T14:00:00.000-05:00

Next weekend kicks off my summer of Saturday cooking demos in Harlem. For most of the demos I will mostly be preparing raw food. Most people do not want to cook during the summer months because it is so HOT, I figure I would keep it simple by mainly doing raw food. Be sure to check my website all the 411 if you want to drop on by.

While we are on the subject of raw. Here is a great recipe for a raw hummus made with pecans. I love hummus, but every once in awhile it's nice to mix it up. Talk about kosher soul food, yum..this hummus is delicious and healthy. It doesn't get any better!

Chunky Pecan Hummus

Ingredients:

2 cups soaked pecans
½ cup raw tahini
1 large garlic clove, minced
2 large lemons, juice of
½ teaspoon Sea Salt(to taste)
1 Tbsp fresh chopped parsley
1 teaspoon basil
Water (optional)

Directions:

Grind down the pecans in a food processor to a paste. Next add all other ingredients and process. Stop occasionally to scape down the sides of the processor with a rubber spatula. Add a little water if necessary. Process until you have the consistency you desire, a little chunky or smooth. Enjoy!

Nosh on,
Shoshi
www.yolandashoshana.com

The KSG Blogzine

2007-07-01T15:13:00.000-05:00

It is a groovy Sunday in NYC, my kind of day...

So, I am putting the blogzine concept on hold for now. My ultimate goal is to create a hot, hip, and sexy online kosher magazine called "Kosher Soul Gourmet" that goes along with the book I am working on. Since I do not have the funds I need, I was going to do a blogzine. I now want to stick to my gut and get the funding to create the vision that I have. Holla!

I don't want to do something that becomes yet another LAME attempt to create something new and fresh in the Jewish community!!! If you know of any organizations/people/funders I should speak about this project, please drop me a line (I am fiscally sponsored for this). I may just have to do some yummy food fundraiser events..hmmm...

I will just simply do some of the things that I want to do with the magazine on this blog, so expect a few changes. I thank you all so much for reading!! I have been getting the best comments and emails. People are recognizing me in the streets as the "kosher soul" lady. Lovin' it! : P

I will be launching an online radio show this month called "Luscious Living" that will be about kosher food, fashion, lifestyle, politics, etc. It will be hot. More information is on the way!

Nosh on,
Shoshi
"Luscious Lifestyle Diva"
www.yolandashoshana.com

Luscious Raw Chocolate Mousse

2007-06-17T10:51:00.001-05:00

The Kosher Soul Gourmet blogzine is coming together, so it will be poppin' soon. It will cover food news, food reviews,The KosherChick food column, recipes for delicious kosher cuisine, Jewish food from around the world, and raw food.

On another note...I made a FABULOUS raw chocolate mousse this morning. I want to share the recipe with you. It is the true definition of kosher soul! Don't let the fact that it is raw scare you off. If you do not have all raw ingredients don't sweat it...the mousse can be semi-raw and still better for you than the usual chocolate mousse. The recipe is from raw food guru, Jennifer Cornbleet.

RAW CHOCOLATE MOUSSE

1/4 cup pitted medjool dates, soaked
1/4 cup pure maple sugar
1/2 cup vanilla extract
1 1/2 mashed avocados
1/4 cup plus 2 tablespoons unsweetened cocoa
1/4 cup water

Place the dates, maple syrup, and vanilla in a food processor and process until smooth. Add the avocados and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with spatula. Add the water and process briefly. Serve chilled or at room temperature. Store in the frig in a sealed refrigerator, will keep for 3 days.

~~~~~~~~~~~~~~~~~
Yolanda Shoshana
www.yolandashoshana.com

Kosher Soul Blogzine

2007-06-03T11:42:00.000-05:00

I have been developing a concept for an online kosher magazine, yet I have found that blogzines tend to be just as (if not more) effective, so I will be turning this blog into more of a zine. I may have to move the blog to another location. Keep checking back cause it should be up and running soon...

L'chaim,
Shoshi
www.yolandashoshana.com

Poppin' Potato Salad

2007-05-19T20:02:00.000-05:00

Tomorrow I have a barbecue to go to on the Upper East Side, rain or shine. It's a bit dreary and cold right now in NYC, but I still love a good barbecue. I have a great potato salad recipe to share with you. It's packed full of soul and a great addition to any BBQ. Holla!

Poppin' Potato Saladll

• 2 pounds small red potatoes
• 3 eggs, hard-cooked and dice
• 1/2 cup diced red onion
• 4 green onions, thinly sliced
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, or about 2 teaspoon dried dill
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper

PREPARATION:
Cut the potatoes into small chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.
In a large bowl, combine the potatoes with eggs, red onion, and green onions. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste. Serves 6.

www.yolandashoshana.com
www.cafepress.com/koshersoul

Spring Food Lovin'

2007-05-14T19:35:00.001-05:00

I went to a birthday barbecue in the BK (aka Brooklyn) over the weekend. Here I am sitting in the shade, doing my best to be glamorous.

I love the spring/summer time in NYC, it is time for outdoor eating and entertaining. Coming soon I will share some recipes (yes, think potato salad and beyond..) and fresh tips for entertaining. Yum!

This coming Wednesday I will be all ghetto, as in The Ghetto Gourmet(www.theghet.com). The Ghet is a wandering supperclub with fabulous food and community. The event is sold out, but dinners pop up all the time so check the site for info. Maybe one day we will meet while kickin' it ghetto style!?!?!

Kickin' it Kosher

2007-05-06T08:34:00.000-05:00

A little bit of shameless promotion..I won the bronze medal for People's Choice on JBlog Central and Martha Stewart's people got in contact with me about the blog, because they enjoy reading it. If only I could have lunch with Martha. I so can imagine Martha and I kickin' back with a cocktail, talking red velvet cake and fried chicken.

I say all this to say thanks to the peeps who read. And also mainly as a affirmation of what is happening in the kosher food market!

Yesterday someone in a group I was with made a comment that most people don't care about kosher food. I didn't argue with her, because the facts and numbers speak for themselves. The kosher food business is a 14.6 billion dollar business.

Jewish peeps are not the only ones who eat kosher foods anymore. I am still looking for the most current numbers, but one survey says that the number of non Jewish consumers eating kosher food is actually more than double to the number of Jewish consumers. Not to mention ethnic foods are attractive to more and more people. The business is booming and companies are running to be all about the K/OU! Holla!

Kosher Soul T-shirts

2007-05-05T20:27:00.000-05:00

Happy Cinco De Mayo! I am at home having margaritas and nachos which are totally hitting the spot.

I got inspired the other night and decided to set up The Kosher Soul Gourmet online store. You can get a funky fresh shirt or apron for yourself or to give as a gift. To check out the goods: www.cafepress.com/koshersoul

And I would also like to thank everyone for the fabulous feedback on my newsletter Kosher with Soul. I love hearing from all of you, keep your comments and thoughts coming.

Sweet Cornbread

2007-04-29T12:54:00.000-05:00

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.

If you would like to received my newsletter right in your email box, just let me know. If there are recipes or tips that would like to see all you have to do is ask.

Briskets and Baked Latkes

2007-04-21T17:56:00.000-05:00

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.

2007-04-20T19:03:00.000-05:00

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.

2007-04-18T15:50:00.000-05:00

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

Baked Mac & Cheese

2007-04-15T13:15:00.000-05:00

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

NYC Podcamp

2007-04-08T21:17:00.000-05:00

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

Let My People Go!

2007-04-03T18:42:00.002-05:00

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

Passover the recipes...

2007-03-29T18:37:00.000-05:00

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!

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

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

Passover, already? Oh my...

2007-03-24T18:33:00.000-05:00

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. www.kinkyjews.com

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: www.redtentwomensproject.org

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!

L'chaim,
Shoshi
The KSG
www.koshersoulgourmet.com

The Laundromat Project

2007-03-17T22:42:00.000-05:00

Where is the time going this weekend? I can't keep up...This weekend I am working on a proposal for The Laundromat Project (www.laudromatproject.org) 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!

~Shoshi

"The Kosher Soul Gourmet"

www.koshersoulgourmet.com

Persian Food

2007-03-11T18:30:00.000-05:00

I just got home from taking a Persian Cooking Class led by Jennifer Abadi , the author of Fistful of Lentils(www.fistfuloflentils.com) 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.

L'chaim,
~Shoshi

www.koshersoulgourmet.com

Battle of the Briskets

2007-03-10T18:18:00.000-05:00

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: http://www.newshul.org/

Warm Chicken Salad

2007-03-04T10:24:00.000-05:00

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!

~Shoshi

The KSG

www.koshersoulgourmet.com

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.

Pampered Nosh

2007-02-25T12:16:00.000-05:00

It’s a nice relaxing Sunday in NYC.....

I am going to be sending out a recipe of the week newsletter and putting the recipe on my website. Sometimes it is hard to branch out to make new things in the kitchen, so I want to share some fun recipes that you should try. If you would like to sign up for the newsletter drop me a line.

My column "Nosh" is also ready to go! The column will cover the wonderful world of snacks. Who doesn’t like a good snack from time to time? YUM!

One last note, for those of you in the NYC who are in the market for some great kitchen tools give me a shout out. I am a Pampered Chef Consultant. I can help you figure out what you need for your culinary masterpieces. I can also come over and demonstrate the products by cooking a little somethin somethin for you…If you aren’t in NYC I can still help you out, because you can order from my website (http://www.pamperedchef.biz/shoshi). Having good tools in the kitchen is just as important as the food you are making. Long story short... if your knife is falling apart, put it out of its misery and toss it! There is a another knife or dish awaiting for you to fall in love with it. ; )

Nosh on,
Shoshi

Yolanda Shoshana
"The Kosher Soul Gourmet"
shoshi@koshersoulgourmet.com

Kosher Cookbook

2007-02-18T19:44:00.000-05:00

I have pondering about the kosher soul food cookbook that I am working on and I have made the decision that I am going to self-publish it.

I kept thinking about the book proposal, should I go to a big publishing house or should I go to a small Jewish publisher. Ultimately, I want to to create the book that I want without someone trying to edit me in a way that keeps me in the box that black Jews tend to be put in. Also, I just do not want to give away something I am passionate so someone else can take it and make it theirs while paying me very little. Can I get a witness!

I got a great idea from my boy, Francisco, he just happened to ask me about the cookbook and what it would be like. I got to thinking about my current budget versus what I would love to do with the book. Then I has an “aha moment”, I remembered that I am fiscally sponsored, so I plan to use my donations toward the cookbook, which will only make it bigger and bolder!

If you have any ideas, thoughts, contacts, etc. for me please do not hesitate to drop me a line.

L'chaim,
Shoshi
"The Kosher Soul Gourmet", a performance culinary artist
www.yolandashoshana.com

If you would like to donate go to: https://www.fracturedatlas.org/site/contribute/donate/908, it is tax deductible. No amount is to small, all is much appreciated.

Baby Be Mine Cupcakes..MEOW!

2007-02-06T22:15:00.000-05:00

Ode to cupcakes! This is me, Michelle, and Karma at Cupcakes & Burgers( or is it Burgers & Cupcakes) in Chelsea. The cupcake is by far hot as far as food trends go. In the spirit of Valentine's Day, I give to you a recipe for the "Baby Be Mine Cupcakes". These chocolate treats are sure to sweep someone right off their feet and make them purr! Holla...

~Shoshi
"The Kosher Soul Gourmet"
www.koshersoulgourmet.com

Baby Be Mine Chocolate Cream Cupcakes

Filling Ingredients:
1/2 cup granuled sugar

1 (8-ounce) package cream cheese, softened

1 large egg

Cupcakes Ingredients:

1 3/4 cups granulated sugar
2/3 cup butter, softened
2 large eggs
1 1/4 cups water
4 (1-ounce) squares unsweetened baking chocolate, melted, cooled
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting Ingredients:
2 cups heavy whipping cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract

Heat oven to 350°F. Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside.

Combine 1 3/4 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add water, melted chocolate and 1 teaspoon vanilla.

Continue beating until well mixed. (Mixture may look curdled.) Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.

For each cupcake, spoon 1 rounded tablespoon chocolate mixture into each paper-lined cupcake cup; top with 1 tablespoon cream cheese mixture. Spoon 1 rounded tablespoon chocolate mixture on top.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pans. Cool completely.

Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla.

Spread about 3 tablespoons frosting onto each cupcake. Store refrigerated. Frosting lasts about 4 days.

Kickin' It Kosher

2007-02-03T14:26:00.000-05:00

I wrote an article for five tips on eating kosher, which is making it's way in newsletters and around the web. Kosher food is not just for Jews anymore, the business is growing by leaps and bounds. Not to mention that the food just keeps getting even more delicious.

Here is tip number one:
1) Bring more kosher foods in to your diet and explore the explosion of new kosher products hitting the market. Eating more kosher food is going to bring you healthier food and assurance that the food is of better quality. In the United States there has been a rise on contamination in the food supply. When you eat kosher there is guarantee that the food has been carefully prepared and processed.

L'chaim,
Shoshi
The KSG

Yolanda Shoshana
"The Kosher Soul Gourmet"
Independent Pampered Chef Consultant
www.koshersoulgourmet.com

Schmoozin' With Shoshi

2007-01-24T21:34:00.000-05:00

I have been producing and hosting my own talk show in Manhattan for well over 2 1/2 years now called Schoomzin' with Shoshi that has been about women's news, celebrity gossip, and events. My live shows begin again Monday, 29th..after the upcoming show I will be changing my show format to focus it on food and lifestyle! I am looking to have guests on to dish about food, wine, food products, etc. I will give you more details when the time gets nearer...It should be a fun & delicious time.

On another note, if you are in the New York City area (or Jersey City/Hoboken area) and would like to host on of my upcoming culinary speakeasies in your home, drop me a line. Basically, I come cook a 3 to 4 course meal, invite peeps who pay a small fee (your meal is fee), then I clean it all up..It's a fun filled soiree, people leave full, happy, and schmoozed out...

Till next time,

~Shoshi, The Kosher Soul Gourmet

S'mores

2007-01-21T14:07:00.000-05:00

I have been doing research for my upcoming column "Nosh" which will be a food column devoted to snacks. There are so many delicious snack ideas that I look forward to sharing...

One of my favorite snacks is S'mores, a quick, easy, and simply delicious snack. This is also a great nosh to put out at a soiree at home.

Nosh on,

~Shoshi, The KSG

S'mores

8 regular size graham crackers, broken in 1/2
2 dark chocolate bars, broken into squares
8 big handmade marshmallows or about 4-5 mini marshmallows

Preheat the oven to 400 degrees F.

Lay 1/2 of the graham crackers on a cookie sheet. Top with dark chocolate pieces to cover.
Use kitchen scissors or a knife to cut the marshmallows in 1/2 horizontally.

Bake until the marshmallows are golden brown, which should be about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately. Eat slowly and savor the flavor.

Recipe Resources

2007-01-15T19:31:00.000-05:00

If you want to kick up your cooking a notch and try some new dishes there are two FABULOUS resources online that you should know about Chow (www.chow.com) and Recipezaar (www.recipezaar.com). Chow is a fun, hip site that any foodie will love, while Recipezaar has recipes from around the world.

Nosh on,
Shoshi
The Kosher Soul Gourmet

Yolanda Shoshana
The Kosher Soul Gourmet
www.koshersoulgourmet.com

Challah to make you holla!

2007-01-08T22:22:00.000-05:00

Like me, many people use bread machines to save a bit of time in making homemade bread. If you have been thinking of getting a bread machine, all I can say is JUST DO IT! It is a wonderful addition to any kitchen.

I found a great recipe for challah made in the bread machine. This challah is not braided like traditional challah, but it is definitely scrumptious. If you would like to make it like traditional challah, take the same ingredients and use the dough cycle. When the dough is ready, you can take the dough out of the machine, shaped it like traditional challah, and bake it in the oven.

~Shoshi

The Kosher Soul Gourmet

Bread Machine Challah
3/4 cup milk
2 large eggs
2 Tbsp. honey
2 Tbsp. canola oil
2 cups all-purpose bread flour
1-1/2 cups white whole wheat flour
3/4 tsp. salt
1 tsp. active dry yeast

Add ingredients to bread machine in order specified by machine manufacturer. When cycle is done, remove and allow to cool 30-35 minutes.

Bread

2007-01-05T20:38:00.000-05:00

During the holiday season, I ate everything and anything in sight. Reality has set in. I have to get myself back in shape and back to a healthy diet. It is s resolution that is high on every one's list.

My main weakness is carbohydrates. I could live on bread and bread alone. One way that I am going to get my bread box in order is to make my own bread. I use to make my own bread all the time, but now I am a typical busy New Yorker.

Baking bread is actually pretty easy. Also making your own bread can be healthier for you and a way to save on your grocery bill. There are a many healthy bread recipes online and in cookbooks, so you should be able to make your favorite breads at home!

If you are traumatized at the thought of kneading dough, knowing how to mix the yeast with the flour, etc, get yourself a bread maker. A bread maker can simply get the dough ready and you can finish the bread yourself in the oven or the bread maker can take care of the whole bread making process for you. Be on the look out for bread makers that also make pizza dough and jam. What a bonus!

I recently went to Target in the "Boogie Down" (aka The Bronx) and purchased a bread maker. When I am to busy to make bread by hand, I will throw some ingredients in the machine. Wham, bam, thank you mam..fresh bread will be in the house.

Nosh on,
~Shoshi
"The Kosher Soul Gourmet"

Well Fed Network

2006-12-28T19:14:00.000-05:00

A little news...

I will now be a contributing writer on the Well Fed Network (www.wellfed.net). The network is a compilation of blogs focused on informed, high quality, food-based content.

I will be contributing to the Edible TV section and Well Fed on the Town. It's a great food blog for the foodie in you.

L'chaim,
~Shoshi

Yolanda Shoshana
The Kosher Soul Gourmet
http://www.koshersoulgourmet.com/

Christmas Eve with Jessie's potatoes

2006-12-25T14:07:00.000-05:00

Last night I was invited to Christmas eve dinner at my friend's, Yesenia ("Jessie"), up in Washington Heights . The food was divine! Jessie and her husband worked in the kitchen all day making everything from scratch. This morning I am still stuffed from all that good eating.

That's Jessie, preparing her finger licking potatoes, which have become a holiday tradition for her family. The potatoes were so good that I am on the hunt for the recipe. I found a similar recipe that should be just as tasty....

Potatoes Gratin

(recipe from Gourmet Magazine)

2 pounds Yukon gold potatoes

1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)

1 cup milk, heated just to boiling

1 cup heavy cream, heated just to boiling

Freshly grated nutmeg

Salt and pepper, to taste

Preheat oven to 400 degrees and butter a 3-quart gratin or shallow baking dish. Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and parcook 4 minutes. Drain potatoes well in a colander.

In gratin or baking dish arrange potatoes, overlapping them, in 3 layers, sprinkling first 2 layers each with 1/2 cup Gruyere and salt and peppers to taste.

Heat milk, cream and nutmeg in a small bowl. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining 1/2 cup cheese and bake 30 minutes, or until top is golden and potatoes are tender

Honey! Cinnamon Popcorn Snack

2006-12-24T15:30:00.000-05:00

I would like to share great snack recipe inspired by lifestyle guru, B. Smith.

The ingredients may not be what you would typically put together, but trust..this is an alright and out of sight snack.

Nosh on,
~Shoshi
"The Kosher Soul Gourmet"

Honey! Cinnamon Popcorn Snack

Ingredients:

8 cups popped microwave popcorn
5 cups cereal (can be something like Honey Nut Cheerios or Rice Krispies)
1 cup walnuts (optional)
1 cup raisins
1/2 cup light corn syrup
1/3 cup honey
2 tablespoons butter
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla

24 servings

Instructions:

1. Heat oven to 350° F. In large bowl, mix popcorn, cereal, walnuts and raisins set aside.

2. In 1-quart saucepan, heat corn syrup, honey, butter and cinnamon to boiling. Remove from heat stir in vanilla. Pour over popcorn cereal mixture, then toss until evenly coated.

3. Spread in ungreased 15x10x1-inch pan. Bake 15 minutes, stirring occasionally. Cool pan on cooling rack, stirring occasionally.

Get to noshing!

Latkes, Chocolate, and Sparkling Wine, oh my!

2006-12-21T20:03:00.000-05:00

I was on the go last night when I hit a Chanukah Bordello party, then was off to a champagne and chocolate tasting at Bacchus in Manhattan.

I had heard that Sandi Dubowski knows how to throw a soiree with style, so I was expecting a good 'ole time. The other hosts for the evening were Nancy Schwartzman(shown in pix above), Amichai Lau Lavie, and Matt Wolf.

I brought nutella and mini croissants which are a nice treat for any gathering. This treat can stand alone as a dessert or goes well with other mini desserts.

The theme for the soiree was latkes and bubbly. There was a lot of prosecco in the house. Prosecco and latkes are a delightful match. The rich body of the sparkling wine brings out the flavor ofthe potato making for a savory pairing. At one point, Sandi ran out of the kitchen to take a survey for the type of latke he should make next. Now that is some good entertaining!

There was a woman at the soiree that looked familiar, I couldn't figure out how I knew her. I caught a glance of her on my way out the door and before I knew what I was doing I yelled, *"Lisa Kron". It was indeed her, she came over to say hello and goodbye. It was a groovy way to leave an event, off to the tasting..

The tasting at Bacchus on Broadway and 72nd Street was absolutely horrible. It turned me off so much that I don't even want to go back into store to buy wine. I could go on and on about how horrible it was, but I won’t.

The only breathe of fresh air at the tasting was meeting, Lynne Bernstein, the founder of glasshalfull.com..steller cellar tees. She was way cool and her shirts are FUN. I will be ordering one for myself! (www.glasshalfull.com)

At the end of the night I grabbed a bag for my champagne flute, wished I had stayed at the Chanukah soiree, and then took myself home.

Food and entertaining...I live for this!

Peace, love, & soul,

~Shoshi

Kosher Soul Gourmet

(*Lisa Kron is a performer/writer of solo shows. She wrote 2.5 Minute Ride and Well)

Photos courtesy of Karma Hallmark was was with me on my adventures.

Chanukah Blog Tour!

2006-12-21T00:08:00.000-05:00

This blog is normally about food & entertaining, but I had to be a part of this fresh project!

( photo of Amy Guth)

Amy Guth, the writer of the new book Fallen Women had the FABULOUS vision to have a Chanukah blog tour. Therefore, I blog before you..a stop on Amy's Chanukah meme questions tour . Holla!

To get find out more about Amy and the new book http://www.amyguth.com/.

1. Quick! You must turn a plate of latkes into an upscale gourmet delight (as if they aren't already?). What would you add to them to dress them up,flavor and/or garnish them?
I would make yam or sweet potato latkes first of all, not that there is anything wrong with the regular potato. I would add cilantro and chives to them which would give a nice little kick in the taste buds! Garnished with sour cream and fresh chives.

2. What is the dumbest thing you've ever heard anyone say about Chanukah?
"You Jews have your own Christmas, it's called Passover or something like that"

3. What's the best possible use for olive oil?

Your feet! If you have dry crusty feet (be honest with yourself), slather Olive Oil on those hard ashy toes, and it's like magic.

4. Settle it once and for all. Latkes or hammentaschen? Which to you prefer? What about pitting the winner of that contest against sufganiyot?
Hands down latkes. Hammentaschen scares me because so many people make BAD hammentaschen. Oy vey, it's hard to think about it...

I would eat both, latkes and sufganiyot, as a way to support diversity in the Jewish community and my never ending appetite. But if have to pick, just one, it would be sufganiyot. For me sugar always trumps fried.

5. What's the best way to mix up a game of dreidel?
A little bit of Manischewitz, a room full of naked hot peeps, it would be on baby! What happens with the dreidel stays with the dreidel.

6. My novel, Three Fallen Women, shockingly enough, is about the three women. Which three women would you like to have over this year for latkes and why?
Oprah- I would love to see her gobbling a plate of sweet potato latkes and sour cream. Imagine that for the cover of O Magazine

Martha Stewart- not only would Martha probably make the latkes, but she would make a big meal and then clean the kitchen. Now that is a very...good thing

Nicole Ritchie- At least I would know that she has eaten something for the day

7. Other than Three Fallen Women (har har), what book do you think would make a great Chanukah gift this year? What book would you like to receive as a gift this year?

How This Night is Different by Elisa Albert would be a great Chanukah gift.

I happen to already have How This Night is Different, so I would like to receive any book by the Barefoot Contessa. The book would be wonderful for food research and of course the mouth watering photos.

8. What bloggers didn't participate in Chanukah Blog Tour 5767 and you think should have? Leah Koenig, (http://www.goodshmeats.blogspot.com), Hadassah Gross, Sandi Dubowski, Alexandra Jacoby, Myla Fraser of Rabbi's Daughter's.

Happy Chanukah!

2006-12-17T09:51:00.000-05:00

Happy Chanukah! Are you enjoying latkes and sour cream, along with other various fried things?

It's a early Sunday morning..I am working on my Kosher Soul Gourmet website (www.koshersoulgourmet.com). It's a simple basic website, till I do the launch of a site with a little more bling bling. Websites can be so frustrating!

Eat on,
Shoshi

Yolanda Shoshana
The Kosher Soul Gourmet

Shoshi's Sweet Potato Latkes

2006-12-13T21:29:00.000-05:00

This Chanukah, stir it up and add a little soul to your celebration by making sweet potato latkes. Trust me, make these latkes and people be looking for them every year (maybe even year round). Holla!

Shoshi’s Sweet Potato Latkes

1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour (or matzoh meal)
2 large eggs, lightly beaten1 teaspoon salt
1 tsp. cinnamon (optional, this will add an extra kick)
1/2 teaspoon black pepper
3/4 cup vegetable oil

Stir together potatoes, scallions, flour (matzoh meal), eggs, salt, cinnamon, and pepper.

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

Serve with sour cream or yogurt.

Makes about 26 pancakes.

L'chaim,

~Yolanda Shoshana, "Kosher Soul Gourmet"