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Levana’s Table, Kosher Cooking for Everyone

Posted on July 6, 2012March 6, 2018 by blacksunAdmin

Book Review by Norene Gilletz

Levana Kirschenbaum has delighted New Yorkers with her bakery, restaurant, catering and cooking classes for over 20 years. Now she shares her kosher recipes and kitchen wisdom with cooks all over the world in Levana’s Table, Kosher Cooking for Everyone

The magnificent colour photos and 150 delectable recipes reflect her Moroccan upbringing, including vegetarian dishes, foods for the Jewish holidays and entertaining. I’m sure you will enjoy her delicious recipes for Olive-Lemon Chicken and Levana’s Potato Latkes. Read more “Levana’s Table, Kosher Cooking for Everyone” →

MENU FROM THE MAVENS OFFERS NEW TWISTS FOR A SWEET YEAR

Posted on July 6, 2012April 3, 2018 by blacksunAdmin

L’shana tova tikatevu – May you be inscribed for a good and sweet year! This familiar greeting will be exchanged as family and friends gather to celebrate the high holidays, beginning with Rosh Hashanah which starts at sundown on Wednesday, September 12, 2007.

The holiday table is lavishly laid out with the delectable dishes that form part of each family’s holiday’s traditions. Honey and apples are included in many dishes, symbolizing the wish for a sweet and healthy year. Challah, coiled into a round crown, is torn into chunks and dipped into honey.

CHEFS SELECT PASSOVER SECRETS

Posted on April 17, 2012November 17, 2017 by blacksunAdmin

This article first appeared on www.chefsselect.com

NOTE: Chefs Select Parchment Paper is now PaperChef Culinary Parchment.

During Passover, it is forbidden to eat products which contain wheat, barley, oats, rye or spelt. Sephardic Jews from the Mediterranean and Northern Africa will eat legumes and rice, while Ashkenazi (European) Jews will not eat beans, lentils, peas, corn, rice or soy products. Fresh fruits, herbs and most veggies are Kosher. All processed foods and products require certification to be considered Kosher for Passover.

Persian Food from the Non-Persian Bride

Posted on March 7, 2012April 3, 2018 by blacksunAdmin

There’s no better time to experience an authentic Persian meal than on Purim. Persian Food from the Non-Persian Bride is Reyna Simnegar’s first cookbook and it’s an intriguing and fun read.

Reyna’s family history dates back to the Spanish Inquisition, when her family fled from Spain and eventually landed in Venezuela. Reyna was born in Caracas and moved to Los Angeles in 1995 to study at UCLA. There she met her Persian husband Sammy and when he decided to move to New York City to attend graduate school, Reyna decided to follow him. Sammy’s mother, afraid that her son would starve in New York without authentic Persian food, hosted Reyna for a week and taught her the intimate secrets of Persian cuisine. The rest is culinary history.

Food Memories of Passovers Past

Posted on March 5, 2012March 5, 2018 by blacksunAdmin

This will be my second Passover without my mother. Mom (A’H’) passed away on December 10th, 2010, just two weeks short of her 97th birthday.

Belle Rykiss was an outstanding cook and baker. She would make the most delicious meichels for her family and rarely needed to refer to a written recipe. Weeks before Pesach, we would have discussions on the best way to make the lightest, best-tasting Passover sponge cake, debating on how many eggs we needed to ensure that the cake would reach the very top of the tube pan. She would use a combination of potato starch and cake meal – she hated the taste of cakes made with just potato starch. I loved when she added grated bittersweet chocolate to her cake batter.