Call it the Glatt Kosher Constitution. One of the most startling features of the United States Supreme Court case on Obamacare is that the whole edifice could be brought down over the question of kosher butchers. Even more amazing is the fact that if it happens, it wouldn’t be [...]
I know I haven’t been keeping up to date with things, but I have been taking pictures. I’m hoping to have at least a couple of new Pesach posts, but in case I don’t, or in case you didn’t catch these the first time around, or if you’re looking for something new to try this year, here is my recipe list of thirty-two Pesach recipes inspired by the Seder plate.
Read the rest of this article »
This venerable Asian ingredient is finding its was into every course from salads to desserts. Think of it as kind of like soy sauce paste, but it isn’t. You can find several varieties of miso in East West near Machane Yehuda. It’s as versatile as salt, really. I used it to make kimchee, on pasta, potatoes, and there’s a salad dressing recipe I had wanted to try. Now where did I read that recipe…
Want to make great food for the Seahawks-Broncos Super Bowl matchup? I’ll show you how to make Spicy Hot Chicken Wings with my own brand of hot sauce, Hearty Chili con Carne, Fresh Vegetable Salsa, and Beer Batter Onion Rings.
This class is ₪195 per person and includes all the ingredients you’ll need to cook and take home for the big game. Sign up early, class sizes are limited!
Taking his cue from the numerous food markets he’s visited throughout the world, travel and food show host (and journeyman chef) Anthony Bourdain is setting up his own World Food Market in New York City.
The Daily Meal: http://google.com/producer/s/CBIwy6HC7wM
Former Top Chef contestants will face on in three rounds of culinary competition in this new spinoff show.
The Daily Meal: http://google.com/producer/s/CBIwyojxnBA
Apple chips are exactly what they sound like: crispy disks of natural apple. And they’re dead simple to make.
You’ll need a mandoline or a V-slicer to make thin, even slices. They’re pretty cheap around here, between ₪50 and ₪100.
Fasten an apple to the slicer hand guard. You can peel it or leave it unpeeled, whatever you choose. You can core it or leave it whole, wahtever you choose.
Slice the apple with the thin slice attachment.
Lay the apple slices out in a single layer on a lined sheet tray. Whisk away the seed bits and the bottom slices.
Season the slices. Use cinnamon and sugar, nutmeg, ground ginger, pumpkin pie spice, or cardamom. Or mix it up.
Put in a low oven 90°C (200°F). If you have a convection option, use it.
Let the apples dry in the oven until they’re pale brown, shriveled and leathery, about an hour or so. Ovens vary; keep checking every 20 minutes.
Let them cool. That’s when they crisp up.
That’s it. Easy, healthy, delicious. Pick three.