Free Giveaway Haley's Corker 5 in 1 Wine Tool Enhancing, Serving and Preserving wines all over the world!
Some call it the "Swiss Army Knife" of wine accessories! This is a must have functional kitchen gadget. It will preserve your leftover wines, and make your wine bottles easily storable on their sides in the refrigerator. We suggest adding it to a bottle of wine and delighting your host with a useful... Read more...
Jack’s Gourmet Kosher Free Giveaway and Featured Recipe
Hop into this Giveaway! Frogs in the Bed by Ann Koffsky
Ann Koffsky renowned artist and book illustrator is author of the new "must have" children's book "Frogs in the Bed". The paperback is based on the popular song of the same name, originally written by Shirley Cohen Steinberg. In words and illustrations the book "Frogs in the Bed" shares the story of the morning Pharaoh... Read more...
New! Passover eBook "4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors" is live on Amazon.
This Passover eBook is the collaborative effort of 4 popular bloggers sharing ideas for how to cook healthy, seasonal, modern dishes for Pesach. The eBook offers over 60 recipes, each with photo, all clearly labeled (including gebrokts and non-gebrokts). There are plenty of... Read more...
The Shabbos after Passover has a traditional special challah – the Shlissel Challah – "key in the challah". Watch Renee Chernin, The Kosher Channel.com, demonstrate how to make this unique challah. Renee Chernin is the author of Cooking for the King - a book filled with "Torah insights, recipes and practical tips to bring majesty to the mundane".
What is Shlissel Challah? "Shlissel or Key Challah, makes the first challah after Pesach even more special. This is a well observed custom you might want to try for yourself. You can do this by slipping a key directly in the challah, by baking it in the dough or placing it in the braids as you shape. Many even shape their challah to look like a key. Shlissel Challah is a segula, good omen, for parnassa, or livelihood. It's a very interesting custom with many sources and traditions." source: The Kosher Channel.com.
Click here for Renee Chernin's challah recipe, and watch her make it below:
When translated from Yiddish, the words matzo brei are usually thought to mean fried matzo, or matzo crumble, a classic combination of eggs and matzo, fried in oil, butter, margarine or schmaltz (rendered chicken fat). It can be sweet or savory, scrambled or pancake like, and through the years has taken on numerous, countless variations in taste, ingredient and preparation.
Recipes for matzo brei have been handed down for generations. According to food historian Gil Marks, in his James Beard award–winning book Encyclopedia of Jewish Food (Wiley), the first reference to fried “Matsos” was found in The Jewish Manual (London, 1846). Eggs were recorded as part of the recipe in Aunt Babette's Cook Book (Cincinnati, 1889) in a recipe entitled “Ueberschlagene Matzos”, and then again referenced in The Settlement Cook Book 1903 with a recipe entitled “Matzos Pancakes”.
Matzo Brei has evolved from a Passover breakfast staple enjoyed at Bubbie’s house, to a gourmet year–round meal option with many contemporary variations. Although it still remains a nostalgic, popular and delicious Passover dish, it is not unusual to find matzo brei containing lox and capers topped with crème fraîche, or garnished with fresh fruit on restaurant menus. And, for those into more healthful eating and whole grains, matzo brei can be made with whole wheat or spelt matzos! It can be served as a side dish, an entrée or dessert at any time of the year. We present some variations, which are all Passover friendly, but comforting and delicious year round.
We started with a basic Matzo Brei recipe and, with some variations (eight of them), turned it into something "New". Enjoy these recipes for Classic Basic Matzo Brei with Variations – including Cinnamon Toast, Bananas Foster, The Deli Special, Tex–Mex, Caramelized Onion,Lox and Cream Cheese, Italian,Coffee Cake. Enjoy!
Wonderbag - The amazing non-electric slow cooker Boil it - Bag it - Slow Cook it - Serve it and. . . Learn how to use it for Shabbos
The Wonderbag is a simple, revolutionary non-electric, heat-retention cooker that allows food that has been brought to a boil, to continue cooking after removing the food from the fuel source. No plugs, no batteries, no connection,no fuss...totally non-electric. Heat-retention cooking is an age-old technique and Wonderbag's fun and unique design is 21st century. It continues to cook food that has already been brought to the boil by conventional methods. Sealing the pot in the Wonderbag creates a slow cooking process.
The Wonderbag was initially designed for developing countries where energy is precious. The company was founded by Sarah Collins of South Africa, and was entirely family-funded. Since its inception, she has hired over 2,000 women in Rwanda to sew Wonderbags. When a Wonderbag is purchased, another is donated to a family in rural Africa, where more than a half-million have been distributed. International buyers include busy moms and foodies use their bags Wonderbags to cook dinner while they work or to bring warm food to dinner parties, picnics, tailgate parties and camping trips. In the U.S., the Wonderbag is available through Amazon and costs $50.
With a Wonderbag you can cook nearly any slow-cooked recipe such as stew, chili, rice, grains, soup, steel cut oatmeal and more. And it's easy! To kick-start the cooking process, food is heated in a pot on the range or cooktop, brought to a full boil, and then the entire lidded pot is simply placed in the Wonderbag, which is tied tightly by simply pulling the fabric together. The food will slow cook for up to 6 hours and stay warm for up to 12 hours. It follows the cooking principal low and slow, and will not burn. It is portable. Perfect for sharing with neighbors, great for potlucks or outdoor parties, and best of all Shabbos!
We took the Wonderbag to Rabbi Yechezkel Freundlich of Congregation Beth Jacob, Atlanta, to clearly understand how we could utilize it for Shabbos, and here are the results: Prior to the onset of Shabbos, still boiling hot foods such as soups and stews can be placed in the insulated Wonderbag and used just as the instructions specify. The foods can be kept in the fully insulated Wonderbag until ready to serve. Since the heat in the Wonderbag is retained for up to 6 hours, this allowed us to have very hot soup on Friday night, without leaving any fire source on.
There are 2 ways that the Wonderbag can be used on Shabbos: 1. During Shabbos, pots may be placed in the Wonderbag with the top and lid of the pot peeking out higher than the walls of the Wonderbag, and without the Wonderbag lid covering the pot. This would work well for dishes such as Cholent (stew) pots, which are started prior to Shabbos. 2. If a fully cooked and hot cholent or stew is poured into another serving pot (perhaps a soup urn) during Shabbos, the insulated Wonderbag can be utilized in its entirety- with the lid. And, then, the hot food can be transported in the Wonderbag, even on Shabbos.
Yom Tov: Since cooking is allowed on Yom Tov, the Wonderbag can be used as it is fully intended with lid and tie, providing an excellent new tool for slow cooking and maintaining heat.
Another nifty use? One reviewer says she used a Wonderbag to keep an ice cream cake frozen for three hours.
Yes, we think that this is a "Wonder-ful" new kitchen tool!
"We're not just about Wonderbags sold, we're about Wonderbags used." Sarah Collins, Wonderbag founder
Each year, we look forward to munching on our thin mints while we wonder about the origin of Girl Scout cookies and why they became kosher? Judging by the enterprising spirit of the Girl Scout troops we know, we assume the kosher certification was to expand sales. Quite a success story isn't it? You Go Girls!
Girl Scout Cookies began in the ovens of members with the help of their moms. The sale of cookies was a way to finance troop activities started in 1917 in Muskogee, Oklahoma. American Girl magazine, published by Girl Scout national headquarters, featured an article by Florence E. Neil, a local director in Chicago, Illinois. Miss Neil provided a cookie recipe for the council's 2,000 Girl Scouts. She estimated the approximate cost of ingredients for six- to seven-dozen cookies to be 26 to 36 cents. The cookies, she suggested, could be sold by troops for 25 or 30 cents per dozen. In the 1920s and 1930s, Girl Scouts in different parts of the country continued to bake their own simple sugar cookies with their mothers. These cookies were packaged in wax paper bags, sealed with a sticker, and sold door to door for 25 to 35 cents per dozen.
Girl Scout Cookies are now sold by the millions and are manufactured in kosher certified bakeries. Currently two commercial bakers are licensed by Girl Scouts of the USA to produce Girl Scout Cookies: ABC Bakers and Little Brownie Bakers. The cookies are for sale annually, from January through April.
On behalf of the kosher community worldwide, we thank the Girl Scouts for this decision as we enjoy our OU-Dairy kosher Girl Scout cookies. By the way ALL flavors of Girl Scout cookies sold in the U.S. are kosher. Now, if we could only convince the Girl Scouts to deliver a bit earlier so that we didn't have to gobble these up before Pesach!
To learn more about the history and flavors of Girl Scout Cookies visit: Girlscouts.org
Meet the Cookies The current cookie flavors are: Thin Mints, (our favorite) , Samoas, Tagalongs, Trefoils, Do-si-dos, Lemonades, Savannah Smiles, Thanks-A-Lot, Dulce de Leche, Cranberry Citrus Crisps, Chocolate Chip Shortbread, and Thank U Berry Munch.
Soom Foods is a family business, developed and operated by three entrepreneurial sisters —Shelby, Jackie and Amy Zitelman. All three, originally from Rockville Maryland and graduates of the Charles E. Smith Day School, have a passion for business, food and a healthful lifestyle. Their company is dedicated to introducing their treasured tehina to the American market and educating Americans to its nutritional benefits and many uses! Ask the sisters and they will reply "tehina goes great in everything from traditional middle-eastern dips (hummus), to sauces, marinades, sweet spreads, and even baked goods!".
How did they learn about tehina? The answer is all in the family. Jackie moved to Israel, eventually marrying a tehina expert (Omri) who introduced the three to tehina made from Ethiopian sesame seeds. They loved it, and decided that the "tahini" found in the states was far misrepresenting such a delicious ingredient.
Soom Foods tehina is imported from a factory in Northern Israel and is made from white Humera sesame. It is a pure sesame butter with a wonderful flavor, and it makes for a very versatile ingredient in both savory and sweet recipes. (Think of it as peanut butter made from sesame seeds!). We think that this tehina is truly delicious and is good enough to just lick off a spoon. (Yup, we have!)
Soom Foods believes that health, honesty, sustainability and philanthropy are essential elements for living a quality life and running a quality business. To support their philanthropic mission, they have joined the organization One Percent for the Planet.
Gluten Free, Peanut-Free, Vegan, Non-GMO, All Natural
Manufactured in Israel
Certified kosher, parve by the OK
Provides protein, fiber, essential vitamins and minerals
Jerusalem, The Movie Professor Jodi Magness You'll Dig It!
We recently had the opportunity to view the film, Jerusalem, screened at the Imax Theater located at the Fernbank Museum of Natural History in Atlanta. The experience was captivating, breathtaking and meaningful. This extraordinary film presented the multi-cultural and cherished sites of the city of Jerusalem, its history and its people. The film captures the intersection of science, history and religion in Jerusalem: a city sacred to half the people on earth; fought over more than any other place in history; conquered and destroyed, rebuilt and reinvented repeatedly for over 5,000 years. This is a family friendly film, a dazzling visual journey for older children and adults.
We are delighted to introduce a fellow Atlantan, with a new blog. Meet Alex 'the Kosherologist' Idov who is the man behind the blog 'Kosherology' and a regular contributing food columnist to The Five Towns Jewish Home.
Kosherology is a fun new kosher blog, which shares great recipes, cool kosher products & places, restaurant reviews, kosher/Jewish food nostalgia, and an inside look into the college classes of the Kosherologist's culinary degree. Alex is currently studying for his bachelor's degree in Culinary Sustainability (a cutting-edge culinary degree).
It's early 2014, and while we are inside staying warm. It's time to cook, bake, clean up and clean out. We have been spending a lot of time in our kitchens. To us, especially this year, the winter frost says "time to crank up those ovens." Hot ovens mean comfort in the kitchen - steamy casseroles, warm breads, homemade pastries, cookies and cakes. In our homes, winter is definitely baking season.
So, let's take a look at a baking guru, Buddy, the Cake Boss. For those of you that are not regular TLC cable fans, you might not know about Carlo's Bakery (Hoboken, New Jersey) and it's owner, Buddy Valastro...but he is the role model for bakeries, bakery owners and budding bakers across America. His business expertise, his talents, and his stunning, creative cake designs have become a phenomena.
Is an excellent kosher restaurant an oxymoron? As we travel the country, we happily encounter more and more choices for good kosher dining. We savor these experiences--when service, ambience and food quality meet or exceed our expectations. How exciting it was to walk up 41st street in Miami Beach and find so many good kosher options in such a central location.
Photo courtesy of RARE Steakhouse
What a pleasure it was to dine in RARE Steakhouse, where we enjoyed a memorable meal along with wonderful service from an experienced and accommodating staff. Of course, we ate too much, but, heck, we were on vacation.