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Archive for October, 2009

Another Israeli Kitchen – Baroness Tapuzina Food Adventure!

An email from Denny Nielson appeared in my Inbox. “We’re going to press apples for cider. Want to come?”

Did we ever. The Tapuzinas (if I may call the Baroness and her good hubby that) had come over for dinner and we were all feeling kind of full and expansive.  The Baroness thought it would be an adventure. Mr. B.T. was excited at the thought of home-brewed “scrumpy,” which seems to be the same as “hard cider,” only in British. Me, I was overcome by a wave of nostalgia for juice pressed out of real, live apples, like I used to drink in my Michigan childhood.

So we joined up last Friday and sped through the central plains on to the hills outside of Jerusalem, in search of cider. Denny’s home and homebrew supply store are located in Mevasseret Tzion, where nights are cool and a home-owner might grow a grapevine to twist over a garden wall. We opened the gate and climbed up stone steps to a sunny patio where people were standing around watching the apples getting crushed.

NOTE: Israeli Kitchen has moved. You’ll find  all my apple-crushing adventures on my delicious new blog:

http://www.israelikitchen.com

All the old posts and recipes are there – and new ones, too. See you there!

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Kosher Cooking Carnival #46

Israeli Kitchen is hosting this month’s KCC, a creation of Batya at Me-Ander.

Recipes, restaurant reviews, and the food thoughts burning tracks through the Jewish blogosphere. The Kosher Cooking Carnival leads you to all of that and introduces you to blogs with which you were, mayhap, unfamiliar. Open up some links and see for yourself.

Vegetables

Abbi at Confessions of A Start-Up Wife improvised a noodle-cabbage dish that turned out a hit for Shabbat…with her husband.

Leah at Ingathered guest-posted a tempting recipe on Cooking Manager’s blog: grilled eggplant and bell pepper dip.

Restaurants

Jet-lagged Batya at Me-Ander found comfort in a NY resto.

Soup

Leah at Ingathered shows us a cross-cultural chicken soup, with an added recipe for the Yemenite hawaij spice blend.

Sweet Things

Frum Cuisine calls it cherry crumb kugel, but it sure looks like a good cobbler recipe to me.

Pesky Settler offers a cinnamon chocolate-chip cake that wowed her family on Shabbat.

A pareve strawberry-cashew pudding features on Leora’s Here in HP.

Shimshonit offers a naughty recollection. And a jam tart recipe that made me want to get up and bake it, right now.

In Mol Araan says a mouthful about chocolate honey cake in her erudite, entertaining English/Yiddish blog.

Jamie on the Kosher.Com blog writes about a huge apple harvest,  puff-pastry apple purses, and candy-coated apples.

Annette at Craft Stew gives us the world’s easiest lemon pie.

Meat Dishes

Mrs. S. at Our Shiputzim re-created her grandmother’s recipe for sweet and sour meatballs made with cranberry sauce. (Thanks for the hat tip, Mrs. S!)

Hannah at Cooking Manager cooked up the most savory stuffed cabbage.

The Russian/English food blog Cooking with Yiddishe Mama / offers elegant recipes with a Russian flair. This recipe for home-made kishke is far healthier than any you can buy.

Zahava of Kosher Camembert went overboard with her brisket. Find out what she did with 10 pounds of meat!

Baroness Tapuzina did a gorgeous Georgian chicken in garlic/walnut sauce a while back.

Speaking of chicken, Israeli Kitchen bought some poussins (baby chickens) and stuffed with them rice and pine nuts.

What Kosher Folks Are Saying

Batya of Me-Ander is shocked to discover that meals on El Al flights have gone ‘way, ‘way down.

Soccer Dad laments the demise of his  favorite kugel-maker.

Baking

Ilana-Davita’s easy recipe for lighter pastry dough is meant for savory fillings, but I think it would work for sweet, too.

My  sweet, light challah recipe is an easy pleaser for Shabbat.

I hope you enjoyed KCC #46. For me, it was a pleasure to put together. Huge thanks to Batya and to each blogger who submitted a post.

…………………………………………………

Liked it?

* Why not submit your own recipe for next month’s carnival? Just chose one of your own blog posts and go to the carnival submission form. It’s easy to fill out.

* And since part of the idea is to help publicize each other’s blogs, please link to this post on your own blog. Spread the good word!

* Batya’s always looking for someone to host a KCC. Email her with your hosting offer here: shilohmuse at yahoo dot com.

* Next month’s KCC will be hosted by Pesky Settler.

* So much good food! Browse through the archives of the KCC here:

  • #1
  • #2
  • #3 Thanks Ezzie
  • #4 Thanks Sarah
  • #5
  • #6
  • #7 Thanks Sadie
  • #8
  • #9 Thanks Sarah
  • #10 Thanks, Elf
  • #11
  • #12 Thanks Renegade KC
  • #13
  • #14 Thanks Elisheva
  • #15
  • #16
  • #17 Thanks Baleboosteh
  • #18
  • #19 Thanks Baleboosteh
  • #20 Thanks Mom in Israel
  • #21 Thanks Juggling Frogs
  • KC meta-Carnival, Thanks Juggling Frogs
  • #22
  • #23 Thanks Help! I Have A Fire In My Kitchen
  • #24
  • #25
  • #26
  • #27 Thanks Gillian-Food History
  • #28 Thanks Little Frum House
  • #29 Thanks Mother in Israel
  • #30
  • #31 Thanks West Bank Mama
  • #32 Thanks Soccer Dad
  • #33 Thanks Leora-Here in HP
  • #34 Thanks Risa-Isramom
  • #35
  • #36 Thanks Baila
  • #37 Thanks Leora
  • #38 Thanks Ilana-Davita
  • #39
  • #40 Thanks Material Maidel
  • #41 Thanks A Mother in Israel
  • #42 Thanks Gillian
  • #43 Thanks Real Shaliach
  • #44 Thanks Leora
  • #45 Thanks Chana
  • #46
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    This is the challah I most often bake.  Husband and The Little One favor its just-sweet-enough taste, close crumb, and golden crust. When it’s just the three of us for Shabbat, I bake four big rolls instead of two braided loaves.

    NOTE: Israeli Kitchen has moved. You’ll find the recipe for my Light, Sweet Challah on my delicious new blog:

    http://www.israelikitchen.com

    All the old posts and recipes are there – and new ones, too. See you there!

    Read Full Post »

    Aardvark Alice seems to be settling in nicely here in the Israeli Kitchen. She trots around behind me as I do housework or cook, asking questions and commenting on everything. Husband has a soft spot for all animals, but the Little One has dark suspicions about Alice. She thinks Alice takes up too much of my time and eats too much. I point out that Alice doesn’t depend on me for food – she goes out to the park at night and licks up all the insects she needs.

    Although she does complain that Israeli ants taste different than those of her native savannah, and I notice that she’s joining us at dinner more and more often. Well, she has very discriminating taste – for an aardvark.  Maybe the Little One feels just a bit jealous.

    I mean, Alice is  only little, herself.

    My daughter was scornful. “She’s greedy,” she said.  “She knows how to get around you. And she’s ugly.”

    “She’s no oil painting,” I agreed. “But look, isn’t she sweet, really? Look at her eating her mushroom soup.” I gazed at Alice fondly; she was slurping up a bowlful in the kitchen.

    “Mushroom soup,” said the Little One in disgust. “What next? Chocolate-covered matzahs, maybe? And by the way, how much is she supposed to grow?”

    I looked it up online and got a shock. Alice, all  pink-skinned and wrinkly and only about 4 kg. right now, is actually still a baby. When she’s all grown up, she’ll weigh as much as 65 kg. (143 lb.) and measure 1.5 meters (5 feet) in length – without her tail!

    Give one pause for thought, eh? I mean…our apartment isn’t all that big.

    Alice trotted in, licking her face all over with her long, sticky tongue.

    “Delicious,” she said approvingly. “Would’ve been even better with some chives sprinkled over the top, though.”

    The Little One shot me a meaningful look. “Anything else?” she asked.

    Alice cocked her head and looked up at the Little One. “A little shot of white wine, maybe,” she said sweetly.

    NOTE: Israeli Kitchen has moved. You’ll find the recipe for Mushroom Soup on my delicious new blog:

    http://www.israelikitchen.com

    All the old posts and recipes are there – and new ones, too. See you there!

    Read Full Post »

    Aardvark in My Kitchen

    An aardvark appeared in the Israeli Kitchen last night.  Robin (Around the Island) summoned him, at the Israeli Blogger’s Evening. These things happen when people of a certain ilk get together. People with wild imaginations, who like to write, that is. Like me, and Robin, and Hannah (A Mother in Israel) and Baroness Tapuzina and, actually, the eleven or so other bloggers who came to meet, network, nosh, and exchange URLs. (See Hannah’s post on everyone who came, which contains links to everyone’s blogs, which describe the evening.)

    But how did this aardvark show up in my living room, speaking good English and swinging his long, hairless snout?

    The bloggers were sitting around discussing how if one’s blog starts with the letter A, it’s going to be among the first on any blogroll. And more likely to get hits from the reading public. What could be better than naming a blog Aardvark something, then? We all laughed merrily.

    I had just put my drink down and was heading towards the potato chips when we all heard a clacking sound, like nails tapping the tiled floor. Strange. And then, a moist, sniffing, snuffling sound, like a vacuum cleaner with a head cold. The hair on our arms stood up as a round, pinkish, piglike apparition lumbered in and said,

    “Got any termites?”

    We stared, speechless. Risa, who’s a warm, motherly person, was the first to say, “Oh! An aardvark! How cute!”

    Actually he was kind of cute. In a strange, alien-like way. I was so sorry to disappoint him – I don’t keep termites. Nor ants.

    The aardvark sighed. “Well. If you’ll just put together a couple of crackers with egg-and-olive dip, I guess I could make do with that. “

    No problem! About five ladies jumped up and started pasting crackers together.  We kept warming up to the little guy; he looked kind of lost and hungry.  Sarah Peguin of OhSoArty already had her sketch pad out and was rapidly pencilling a  drawing in.

    David and Jonathan, being guys and a little more cynical, stood a bit aloof. “Is this some new and obscure terror technique?” mused David.

    “Don’t know about that, but an aardvark would sure make an expensive pet,” replied Jonathan.

    “Oh, please,” said Chasida, “obviously the poor little guy just made aliyah and needs friends.”

    “Yeah, have a heart, ” chimed in Kate. “He needs a friend. Just like every new immigrant.”

    “You like choumous, er, Aardvark?” Abbi asked, dipping the spoon into the chickpea spread.

    “I have a name,” came the dignified answer, “and actually, I’d like to snuff some of that coffee liqueur up my snout if you’d pour it into a bowl.”

    I smiled. No one else had touched the coffee liqueur. Now there was an animal with taste.

    “Your name…?” I asked delicately. “Arthur? Stuart? Bruce? Wellington?”

    The answer took us by surprise .

    “I am a lady,” sniffed our new pink friend. “An aardvarkess. My name is Alice.”

    Baila, who had almost jumped out of her skin when she first perceived the creature, said, “Awesome! My kids will never believe this!”

    DevoK, who doesn’t mince words, said, “Are you kidding, I don’t believe this!”

    Alice looked around. “I didn’t come here to be a pet,” she said with a certain trembly defiance. “You bloggers called me forth. It was a long, strange trip, materializing out of the ether to join you here in the Israeli Kitchen – but here I am. So let’s network.”

    I recovered myself.  “Welcome to the Israeli Kitchen, Alice.”

    Sarah Melamed leaned over and scratched her behind the ears. “C’mon,” she said, “tell us what they’re cooking back where you come from. I’ll bet it’s exotic and fun.”

    Alice smiled around her snout. “Thanks,” she said, “but I really like to talk about politics and the economy.”

    Oy, I thought to myself. A know-it-all. Do I really need this aardvark in my Israeli Kitchen?

    Stay tuned….

    Read Full Post »

    That recipe appeared here a year ago, without photo because we usually enjoy it on Shabbat.

    NOTE: Israeli Kitchen has moved. You’ll find the recipe for Moroccan Shabbat Fish on my delicious new blog:

    http://www.israelikitchen.com

    All the old posts and recipes are there – and new ones, too. See you there!

    Read Full Post »

    Bloggers, You’re Invited

    Bloggers on all topics are invited to an evening of networking and discussion hosted by me and Mother in Israel on the 17th of this month.

    We’re meeting on October 17, Motze’i Shabbat, at 8:00 PM,  in Petach Tikvah. Nosh provided by…me!

    Please email djarred613@gmail.com with:

    * Your name

    * Blog URL

    * Email and phone number

    Type BLOGGER’S EVENING on the subject line.

    Or  fill out this contact form.

    We’ll get back to you with directions.

    Read Full Post »

    I’ll be hosting November’s Kosher Cooking Carnival here at Israeli Kitchen. Submit your link here to show the blogosphere your recipes, food stories, food humor, food thoughts. Deadline for submission is October 25th. Hope to see your link soon!

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    A poussin is nothing more than a baby chicken, under a month old and hardly bigger than a man’s fist. Each one makes a serving. They’re very good grilled or stuffed and roasted quickly.

    This Shabbat is also Shmini Atzeret, the last day of the Sukkot week. The Little One is spending the weekend with her married sister so my husband and I are going to be a twosome, all on our lonesome. For our romantic dinner I decided to stuff and roast a couple of little birds surrounded with sweet potato chunks, and drink a lot of red wine. So this is what I cooked.

    NOTE: Israeli Kitchen has moved. You’ll find the recipe for Poussins Stuffed with Rice and Pine Nuts on my delicious new blog:

    http://www.israelikitchen.com

    All the old posts and recipes are there – and new ones, too. See you there!

    Read Full Post »

    ….Sorry, No Etrog Jam…

    I’ve been reading up on safety issues and etrogim…it does seem like they’re so heavily sprayed with pesticides as not to be safe eating. Apparently this is legally OK as they’re not grown for food. Boo hoo. I’d found recipes for etrog liqueur, etrog jam, and in a vintage cookbook, etrog soufflé!

    I’m so tempted to find some organic etrogim for cooking.

    Read Full Post »

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