So you invited people over for barbecue only to realize you have no hamburger buns in the freezer. Fine, you’ll just run to the store down the block to get some. Uh oh, they’re out, too! Well, now you’re in luck. While usually burger buns and other breads are something you’d think about making in advance, this recipe takes 40 minute. That’s right, in under an hour you can have fresh homemade burger buns. With or without sesame seeds. Without HFCS.
Everybody loves the Chef at Home (aka Magen David) cookbook. It has bright colors, pretty pictures, and no capitals in the titles! Okay, that’s not why they like it. They like the easy to follow recipes and everyday dishes. I’ve made quite a few recipes from there, but haven’t blogged about them (sorry!). So I decided to make something awesome from there on my day off and share it with you. Now I know we’ve posted quite a few veggie burger recipes lately (fine, two. But that’s a lot!), but I like to make healthy dishes that I can freeze and just heat up when I need a quick lunch, dinner or even snack. And I’m trying to stay away from processed foods, so Morningstar items only a last resort. Continue reading
Potato-wrapped fish is like fish ‘n’ chips, but combined instead of side-by-side!
I remember seeing a recipe for this in Bon Appetit a while back, complete with instructions on how to wrap the fish, and I put it in the back of my mind. One day, with not much in the kitchen except frozen fish, potatoes, lemons and some greens, I thought of this technique. It’s a great dish to have in store, too; simple ingredients with an easy execution that looks impressive and fancy.
Caramelized onions are one of my favorite things ever, so any recipe that I come across that involves caramelized onions (or shallots) instantly goes on my to-do list! This one has literally been on there for years, and I really suggest you don’t wait as long as I did to make this. I never wanted to make it for a holiday, since my mom doesn’t like cooked onions (she tolerates raw ones, though…), but ended up making this at her house, anyway, as part of a huge meal, so don’t worry, she had plenty of options (like homemade pasta) to choose from!
Shabbat shalom!
Here’s a great Shabbat main dish for you, complete with two bottles of wine, in case you’re entertaining a bunch of friends who can’t agree whether to drink red or white wine.
When I sent this dish over to Gary at Royal Wine Corparation, he told me that artichokes are hard to pair with wine, and sent me an unoaked Chardonnay (Binyamina Reserve) and a fruity and acidic red (Ramon Cardova Rioja).
After attempting to make French macarons, I had plenty of egg yolks left over (and no cookies!). Sure, I could make ice cream or pudding with them, but I didn’t feel like it. So even though I don’t have a pasta roller, I decided to make pasta dough and roll it out with my rolling pin. When the dough was finished, I was scared to ruin it, so I took my pasta over to my parents’ house, instructing my sister to bring her Kitchenaid pasta-rolling attachment there as well, and we teamed up to serve our family the best pasta dish ever! Continue reading
Or Chicken as the Farmer’s Wife Would Make – or – Polla al la Contadina
I love Mario Batali. Yes, he wears Crocs and high socks and talks so quickly it’s hard to understand him, but his use of simple ingredients and fresh flavors to make the most amazing meals is truly a talent. Plus he went to Rutgers (just like Stephanie!) and used to work at Stuff Yer Face in New Brunswick. Best yet is that he didn’t forget about his roots! Oh, and he sports a red beard. Continue reading
I love butternut squash soup! I love any butternut squash, actually. But the best way to eat it is definitely in soup.
Last year, we posted a recipe from Jamie Oliver. And while that sage-infused oil soup was amazing, and definitely a go-to recipe for me, I definitely have to change it up a little bit. Eating as much butternut squash soup as I do makes me need to experiment with different flavors and interesting ingredients. This is actually the first butternut squash soup recipe I have ever made, and it was years ago when I was still in high school. Continue reading
That’s right, I’m still grilling. Okay, fine, so I made this on my cast iron grill pan. But it still turned out awesome. It required more cooking time than the outdoor grill and set off my smoke detector more than once. I used all the ingredients from the original recipe but changed the quantities a lot. It’s also the type of recipe that you really don’t have to measure. Just wing it. Continue reading
Shana Tova!
When Resident Magazine asked us to share some holiday recipes with them, we knew we wanted to share some traditional Sephardic Jewish food, as opposed to the better known matzah ball soups. Here’s a dish that we’ve been eating for Rosh Hashana forever.