Here’s another potato chip recipe for you; I told you I’d make you something sweet! Sweet and salty is definitely a thing. Think salted caramel and chocolate-covered pretzels. Obviously Kettle brands already knows that, otherwise they wouldn’t have made sweet & salty flavored chips, but I took those chips a step further and mixed them into chocolate chip cookies!
When the folks over at Kettle Brand asked if they could send us some potato chips to experiment with, I was so excited! I love potato chips, especially the extra thick, crunchy kettle-cooked ones. Jalapeño is my favorite flavor, but David likes salt and vinegar, so we switch off what we buy. But we don’t buy them often, because I don’t want to use the whole bag; I never think of cooking with them!
This year, Thanksgiving and Chanukah (or Hanukkah) fall at the same time. Everybody is really excited about Thanksgivukkuh, and we’re no different. Apparently, the two holidays won’t coincide for another 70,000 years or something! Of course Jewish Americans everywhere are eager to celebrate! Continue reading
I love baking challah. When I taught 3-year-olds, I baked it with them every week. That made me an expert on kneading the dough by hand and knowing what it should feel like before setting it aside to rise. I still occasionally baked challah, in big batches and small ones, and always by hand.
Last year I got one of the greatest presents ever for my birthday: a Bosch Universal Plus mixer! It is THE ultimate kitchen toy for bread making. Just throw the wet ingredients in the bowl, top with flour, and mix. There was a bit of a learning curve using a machine vs. my hands to make the dough. I never knew how long to mix and stopped the mixer every few seconds till I thought it felt right. I actually still do that sometimes, since bread baking is different based on the weather, your mood, and just about anything. Continue reading
It’s fall! And fall means winter squash! Wait… huh!? I guess it’s fall squash. Well, it’s not zucchini and yellow squash! It’s so much better.
Acorn squash is great, because it’s like a bowl! It’s nice and round, unlike its cousins delicata and butternut. So it’s often stuffed. Here, I stuffed the squash with kale and chick peas, along with a little bit of homemade tomato sauce. Continue reading
Behold, the prettiest pasta dish to grace my kitchen: beet pesto!
Seriously, this meal was such a beautiful, lovely pink color, I can’t get over it! But I should also mention that it’s delicious; don’t just make it for its looks! That would probably hurt the recipe’s feelings. It really is a great thing to make to impress company, just don’t wear white like I did. I mean, we all know beets stain, so I should’ve known to wear an apron and/or non-white t-shirt to prepare this dinner. Continue reading
A fellow Kosher Connection blogger wrote about potatoes as an “if you could only eat one food…” If I had to choose only one food to eat, three meals a day, for the rest of my life, it would be pizza. There’s nothing like a classic pie with tomatoes, mozzarella and a sprinkling of fresh basil. Continue reading
I wish I had thought of making this for Rosh Hashana this year. I could have replaced the kale with chard for a non-traditional siman. Oh well, maybe next year. For now, I will just have to share with you a delicious kale salad. It has crunch from almonds, a salty tang from green olives and pomegranate, which can do no wrong in my book. Continue reading
Tiramisu is probably my favorite favorite dessert . It always order it in a restaurant if it’s on the menu. That is, unless I’m at a kosher steakhouse. Pareve tiramisu isn’t even worth it. So, as a Kosher Foodie, why don’t I ever make it myself? We make all sorts of complicated recipes (see: cronuts), and tiramisu is actually quite simple. Continue reading