This unsung veggie, all wan and nondescript, is a treasure trove of nutrition (and a magnet for spices).
After 51 weeks of reaching for that favorite breakfast cereal, Passover week can throw one off kilter in terms of daily eating rituals. Egg and soldiers? Buttered croissant? French toast? Avert thine eyes! Usually, by day 2 or 3, despite starting off well with peanut-buttered and jammed matzah (and with deep apologies to our ancestors who ate unrisen bread and wandered the desert for 40 years) I tend to hit a rut in terms of ideas for the kids’ lunchboxes or breakfast.
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Update: This recipe has been a work in progress. It’s not a Matzah Crunch, for which several recipes abound. I was after a texture more like toffee and made this one up, with the instructions below updated according to successive – and successful – tries at it 😉 Made a batch two days ago that hit the nail on the head! Beautifully flavored toffee (enquire indoors about secret ingredients which are optional), the right chewiness without being impossible to bite and which allows the matzah to be torn or broken gracefully.
Anyway, I was very excited to hear that Rabbi Laurence Groffman and his wife Melissa, of Temple Sholom of West Essex, had seen, tried and tested the recipe from scratch, and that it was a hit with their family and guests. I’m so happy! Scroll through to see their photo.
This is so addictive and fun to put…
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I like to think of my child-rearing method now as carrot and stick. As in carrot cake and carrot stick. I’m not averse to cake, as you can tell by my well-fed Baked Goods label. But I am averse to anti-cupcake Nazi-types, who only fuel my desire to cheer the pro-life (pro-cake) population by regular and prolific baking. (more…)
(Published on Baristanet Sep. 17, 2010)
In the expansive and romantically lit interior of Montclair, NJ’s relatively new Peruvian restaurant, Costanera, and awash with its intoxicating scents, sights and sounds, it’s easy to be transported to Lima, or Quito, or another busy Latin city.
The restaurant, whose earth-tone walls were studded with slices of log on the one side, and wood cutouts of animal and large insects on the other, was a hive of activity at 7:00pm on a recent Saturday evening, and almost packed to capacity when I visited it with my husband and two young sons.
To life, liberty and the pursuit of .. trifle (aka happiness)!
God bless the USA, where I’ve found all three (maybe four) of the above.
As for the trifles, I made two of these for Independence Day parties. Just layer up jelly (aka Jell-0) and strawberries, homemade vanilla-bean custard, blueberries and whipped cream. Dive in head first 🙂
Enjoy the festivities!
It’s miserable outside. Grim, grey, gloomy, garbage. We’ve had a couple of days of this already, topped off on Friday with a poorly child (he woke up sounding like a grumpy rhinoceros with pneumonia, but, from the second I told him he had to stay home, ne’er a sniffle was heard). He still looked awful, pretty hard for him from a doting mother’s point of view, and it was the sole clue of his true health.
A week into the New Year and I’m keeping to the salad theme, woo hoo! This doesn’t mean I’m only eating salads or shunning the odd square (or nine) of chocolate as I try to shed a few holiday-feasting pounds. The key components of my fitness and food regimen for 2010 are regular exercise and moderate avoidance of naughty things (hence the lack of baked goods so far). Oh, and not forgetting eating for my size, rather than for a 6-foot tall woman pregnant with triplets.
Having forced gently persuaded one of my sons to resolve to widen his repertoire of fruit and vegetables, while narrowing the one for candy and cookies, I decided it’s only fair I should conquer some food fears myself. There are very few things I don’t eat, apart from pork and shellfish (for nominal kosher reasons. It helps that I was deathly allergic to shellfish as a child).
Top of that No list is beetroot.
A bit of a surprise considering the strong beet presence in both my husband’s Jewish background (borscht) and my Indian one (it’s turned into a curry with coconut, mmm. Gotta try that, maybe it would be pink?). (more…)
Panna Cotta is an Italian milk pudding, made of milk, cream or a combination of both, with gelatin as the solidifying agent. No eggs are used, differentiating it from custards and creme brulee. A well-made panna cotta is a silky smooth, quivering mound of creamy beauty. It’s delicious plain, or flavored with vanilla. I came up with this zesty, minty version as a post-dinner palate cleanser, and since I love fruit with mint, added the berries.
Nothing like a nice roast leg of lamb to get one into the holiday spirit. This recipe is relatively hands off and leaves me room to bake pies (even, dare I say, alongside) the lamb, which turned out succulent, tender and full of rosemary-infused flavour. A definite crowd pleaser!
- whole leg of lamb, about 3.5kg or 8-9 lbs
- rosemary, many sprigs of
- seeded mustard, 2 heaped tbsp
- honey, 3-4 tbsp
- garlic cloves, 8, chopped
- lemon juice, 2 tbsp
- balsamic vinegar, 1/4 cup
- canola or olive oil, 3 tbsp
- coarse salt, 2 tsp
- pepper, many grinds of
- ground coriander, 1 heaped tsp
- ground cummin, 1 heaped tsp
- The meat may be marinated overnight or cooked immediately (as I did with no sacrifice to its taste or texture)
- Preheat the oven to 450F or 220C
- Cut some shallow slits all over the top of the meat
- Insert the rosemary sprigs into these little slits
- Whisk the marinade ingredients together and pour over the lamb, using your hands to make sure everything gets everywhere
- Make a foil tent for the lamb and cover the dish
- Place in oven, roast for 20 mins at 450F
- Turn the temperature down to 400F for a further hour, basting occasionally
- Toward the last 15 mins, add some chopped up carrots around the roast
- After the full hour, remove the foil tent, bake for another 15 mins
- You may turn the oven off afterwards and let the lamb rest in there for 10 mins
- Remove from the oven, allow to rest outside for 10-15 mins before serving
- The roast lamb’s juices may be used to make a gravy. Pour some into a pan with 1 tbsp corn flour mixed with 3 tbsp stock, a grate of lemon zest and fresh sprigs of rosemary. Whisk till it thickens, taste, season, sieve if needed, and serve with the meat
- Serve with vegetables, latkes if you like, with blackberry-almond tart for dessert.
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