Aha – I got you! you’re wondering why a kosher blog is featuring a sandwich with the main ingredient as bacon! Well, Jack’s Gourmet has an awesome new-ish product on the market called facon, which is dry cured beef! I’m not sure how it compares to the real stuff, but I do know it’s awesome. We baked it up to make it crispy and put it on a fresh, toasted sourdough bread with some lettuce and thick slices of tomato – voila! an easy, delicious, and filling dinner! Continue reading
This is such a simple dessert, and definitely look harder than they were to make. And they’re amazingly delicious.
I actually baked these for a shabbat dessert, but I can imagine them for a breakfast or brunch party. Of course, because I made them pareve, they weren’t as good as they would be with real butter. But everyone still loved them, they were a hit, and I would make them pareve again! They really are a cross between a breakfast and a dessert, especially with the granola crumble on top. Use good granola (homemade, if possible). It really makes a difference in the final flavor! Also, use good jam. I didn’t use homemade jam on this, only because I didn’t want to think about wasting more than a jar of it! Continue reading
How are you enjoying your chag? Do you miss bread yet? I think we can all hold out for just a little bit longer. I miss my chametz kitchen-supplies most of all, the rest of it doesn’t bother me. Did you eat breakfast yet? Here’s what I had for breakfast: Matzah (or matzo) brei.
Matzah brei is really ugly, or at least mine is. But it’s a Passover staple, so I have to share it with you anyway.
It’s basically scrambled eggs with matzah in it. You can make it sweet, savory, meat, dairy, whatever.
Matzah and cream cheese is THE quintessential Passover dish. Yes, anyone can spend hours making delicious meals (meat or dairy), but sometimes all you want is some matzah and cream cheese! Continue reading
On Tuesday, February 19th, we hosted a cooking class at the Sephardic Community Center. We had such a great time teaching everyone to make a bunch of different brunch foods. We used lots of flour, butter, and sweeteners, but it was definitely worth it! Super delicious foods, that you don’t usually eat much of (or make all at the same time).
We’ve been getting some requests for these recipes – most of them are already on the blog. Some of them are new. Check out these links to our brunch blog posts. What is your favorite brunch food? Continue reading
(Also called Toddler Muffins or Triple-Hitter Muffins)
I’m really not a fan of hiding vegetables in food. I mean, it’s just sneaky. But, there’s nothing wrong with making muffins out of a bunch of fruits and vegetables and them tasting good! who says it’s hiding? Richie loves watching me cook and bake, and it’s no different when I make these muffins. He sees the food processor shredding veggies and the Kitchen Aid mixing and it’s entertainment for an entire evening. Continue reading
Ina Garten usually makes roast chicken for Friday night dinner. When she decided to make a traditional Jewish meal of brisket, she made rugelach for dessert. It looked delicious. There was a small problem with the recipe, though! It was very dairy. She used two sticks of butter and a package of cream cheese to make the dough. For a Shabbat dessert, this is not okay. Luckily, Toffuti makes some pareve cream cheese that you could substitute quite easily.
Granola is so expensive when you buy it at the supermarket. It’s mostly oats, which are so cheap! And I get that nuts are expensive, so when I make it, I usually use whatever is hanging out in my freezer. This time, I still had lots of pepitas from my pumpkin biscotti leftover, so I used those to make this nut-free granola, but feel free to use pecans, walnuts or whatever you like. You can even add in some flax seed or wheat germ, but I think this is healthy enough as it is. And you can really use any fruit you like or have, dates and apricots are just some of my favorites. Dried cherries would work great, too. Or even raisins…you get the point. Continue reading
Pesto is one of those things that are so easy to make I can’t believe people buy it. I mean, if you have a big enough freezer, a few batches of this with some summer basil will last you the entire year. I’m not saying no one should buy pesto, but if you have a blender or food processor, try making this. You might never go back to store-bought again. Continue reading
Who doesn’t love strawberry shortcakes? They’re a perfect brunch food and are super easy to make. All you need is some homemade biscuits (cut however you want. the original recipe said to cut into rectangles, but I like how these look), strawberries, and whipped cream. They’re perfect for summer, but I enjoy them any time of the year. Continue reading