Although we found this recipe in a cookbook and properly cited it, we chose to take it down. We plan to share with you a new and equally delicious recipe for biscotti in the near future, so stay tuned! In the meantime, please enjoy our lovely photographs of the process. If you have any questions regarding this subject, feel free to email us or leave a comment.
I love biscotti, especially this biscotti. They sell them all over New York, but I’m always too cheap to buy it. So when my aunt gave me the recipe from one of the Lottie’s Kitchen cookbooks, I hung it up on the fridge, ready to bake it. Well, it took a few months to finally get started. Biscotti baking is a whole day activity, really. Especially if you only have two available baking sheets. Make sure you have enough time to make the dough, bake it off once, then cut them and bake them in batches. It took me about five hours, including clean up (well, I was working on a few other things at the same time and don’t have a dishwasher). Continue reading
We love making ice cream, and have been making it for years (though you can’t really tell from this blog!) It’s pretty easy, and the results are delicious! Much better than anything you can get at the supermarket. You can also experiment with all kinds of flavors, which is how I got to pumpkin. Though pumpkin season is over, the idea of pumpkin ice cream really got to me, and when I realized I still had a can of pumpkin in my pantry, I decided that this would be the perfect flavor to share with you.
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.
If you have a food processor, making pie crust is very easy. If not, it’s a little more difficult (but still not so hard). I have tried many different recipes, but prefer the ones that don’t use shortening (or lard, of course!), so when I found an all butter crust in The Art and Soul of Baking, I became hooked. I don’t use it all the time, but it’s definitely a page that I turn to often.
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
My favorite thing to do with the leftover vegetables and herbs in the fridge is make a frittata. It’s pretty easy to do, and works for any meal of the day. It’s also very easy to make it to feed a crowd, or for just one. And you can put virtually anything in it! This morning, I had about 1/3 of a box of frozen peas sitting in the freezer, some leftover red bell pepper, and a carrot. Then I found some thyme that was just begging to be used (my fresh herbs often end up in the garbage, it’s rather sad).
You can’t go wrong with caramelized onions and roasted butternut squash. Here’s a pretty easy (once you get the pie crust out of the way) special dinner recipe. Sure, it’s a bit fattening, but hey, once in a while you just have to splurge. If you’re having some company over and making dairy, this is definitely a great recipe to impress guests with. The list of ingredients looks rather long, but I found that I had a lot of the ingredients.
This recipe is from The Art and Soul of Baking, a book that I haven’t used in a while. I’m happy to have it opened up again, and keep finding more and more recipes to try… Continue reading
Happy 2010! What a great way to start the new year…with a giant baking project!
Bagels have been on my baking to-do list for a really long time. I live in New York, so it’s pretty easy to get a decent bagel. I’m also pretty busy with work and school, and bread-baking is a bit time consuming. Bagel baking is even more time consuming, and therefore not a priority. I keep it on my list, though, and often read recipes for bagels, wishing I could make them.