One of my college roommates always made these mushrooms, but I could never eat her version, because she put bacon in them. So I tweaked her recipe to fit my kosher needs and created this pareve recipe.
Believe it or not, we eat well during Passover. We don’t even miss bread. It’s only a week! If you can’t go eight days without eating a bagel, there’s probably something wrong with you (not that we don’t love bagels, clearly).
Our secret to delicious Passover dining is using matzah only for what it is intended (read: forgoing desserts that replace flour with matzah meal) and experimenting with sweets that can be enjoyed all year long, but just happen to be kosher for Passover. Continue reading
Jessica bought a pasta roller attachment for her KitchenAid! So obviously we both wanted to use it right away. It was great to have two people to feed the dough into the machine and catch it as it came out (and take pictures of the process!) but you can do it alone, too! The machine is doing most of the work.
We used Tyler Florence’s recipe for pasta dough. He uses it to make ravioli, but works just as well for spaghetti and fettuccine. The recipe makes a pound of pasta, so if you want less, half it. Or learn how to dry and preserve it by making a nest. I’m still working on that skill.
I had to use up the leftover cauliflower from the Italian Style Cauliflower last week, but I wanted a recipe that was completely different. Too much of that white vegetable is boring! The first step? Make it in the oven instead of the stove. Oh, and I just got a steamer basket, so I wanted to use that too. If you like creamy foods, you’ll love this! It’s pretty much mac and cheese with cauliflower instead of pasta. It would probably be delicious with an assortment of vegetables, or with purple cauliflower and pasta together (again, too much white bores me).
I have never cooked cauliflower before. I didn’t even know if I liked it when it wasn’t breaded and fried. Turns out I do.
When I got the Williams-Sonoma Bride and Groom Cookbook and flipped through the pages, I knew I had to try their recipe for cauliflower. It seemed really easy and I already had most of the ingredients in my kitchen. I picked up a head of cauliflower on my way home from work and in a half hour, this dish was ready. Continue reading
I used to think I didn’t like mushrooms, but here I am posting yet another mushroom recipe. I’ll admit it, I hate raw mushrooms. But when cooked, they have an amazing flavor that goes really well with pasta.
On my birthday I went for dinner and ordered a pasta with portobello mushroom sauce. It was delicious, but way too creamy and rich. I decided to recreate the intense mushroom flavor in my own pasta dish, without adding loads of cream. Here’s what I came up with.
When it comes to lasagna, we Kosher Foodies always have to make a choice: dairy or meat. Well, I bought some Morningstar Farms Meal Starters to use as meat, and so I could have “meat” and cheese together! Layers of pasta, tomato, meat, cheese, and vegetables made for a very heavy and delicious dinner, the perfect comfort food for a winter night. Whatever you don’t eat can easily be frozen and reheated.
Remember when we made pumpkin ravioli and saved the ones with the store-bought wonton wrappers in the freezer for future use? Well, this time, instead of a classic brown butter and sage sauce, I decided to cook them up finger-food style as toasted pumpkin ravioli, not too unlike the toasted ravioli Rachael Ray inspired us to make a while back.
This simple dish is a healthier version of mac and cheese. I adapted it from Giada’s version, but she uses way more cheese and adds sauce. I decided to omit the sauce and make it more like mac and cheese, less like baked ziti. Her recipe also calls for 4 mushrooms, which is nothing. I left them out, though they probably would have been a great addition to the meal. Next time I’ll definitely use them.
While looking through a Syrian cookbook, I came across a dutch oven recipe for hameen, a dish that required a whole chicken, 5 hours, and long-grain white rice. It sounded delicious, but I definitely had to switch it up a little bit. This recipe is pretty simple and the ingredients are all really basic, and you should have most, if not all of them in your house already. Continue reading