Shopping for Passover!

So, it’s almost Passover Time! So, to start off with, it seems something that’s recreational for some & medical for others is NOT Kosher for Passover. No, I’m not talking about Viagra… Pot is NOT Kosher for Passover! *shock!* Okay… Who knew? Now, for them to state it’s NOT Kosher for Passover, does that mean it IS Kosher for the rest of the year? Nifty toponder such things…

So, tonight the wife & I were out & about with Kosher Shopping 2007! Last year we went to Aaron’s Glatt Market (4488 Convoy St. San Diego, CA), and regretted that choice. We bought EIGHT ITEMS there, and paid $100. What the heck!? So, this year, since they wern’t doing their Passover Warehouse, we instead took a trip to The Place. A really nice Kosher market, we got things there that we couldn’t get anywhere else. Things like K4P coffee, Gefilte fish loafs, buffalo meat, and the like. It’s a store I -highly- recommend, but the only down side is they really don’t put prices on things.

We then went from there to look into Von’s. They… Were a dissapointment. No K4P, and not even any Kosher wines! What a waste of time. We were in and out in 5 minutes, tops. From there we went to Ralph’s by SDSU. Now, this amazed me. Kosher meat, a LARGE Kosher section, and like 4 displays all filled with K4P food. And they carry Kosher turkeys! We filled a cart & only dropped $70 here, and were VERY happy!

From there, we hit Albertson’s, another good find. Here we picked up some pasta sauce & were surprised to see they even had brisket! Who knew? Then came the annoyance again. We went to Henry’s, and found out something shocking. While the Henry’s near us is owned by a member of the temple, they don’t carry K4P products, according to their grocery manager. But, strangely enough, the corprate-owned store in Poway does. Now, don’t get me wrong, they had Kosher products there, just no K4P. So, we just got veggies for salads there, & headed home.

All together, food for during Passover only cost us $150 this year. MUCH better than previous years! But then, it’s just for the two of us, so… Yeah! Anyhow, that was my shopping recap of finding Kosher for Passover food in San Diego County for 2007! Until next time, Shalom and Good Cooking!


March 28, 2007. Kashrut Alerts, News. 4 comments.

Now He’s Making Renegade Crème Brûlée!?

Okay, so it’s getting near Pesach, and everyone’s trying to fgure out what the heck to cook! Me, I’m in my usual dairy mood. As such, let’s settle back today and make a dairy dessert that’ll have everyone at your seder table blinking in shock. Yes, my friends, today we’re making Chipolte Crème Brûlée.

To start off, let’s combine 3 Cups Kosher for Passover Heavy Cream, 2 Dried Chipotle Peppers, Sliced Into Strips and Seeded (For a spicier dessert, leave in the seeds! Otherwise, remove them!), 1 Vanilla Bean, cut in half lengthwise, and 1 Cinnamon Stick in a heavy saucepan over medium-low heat. Cook the mix at a VERY low simmer for about 10 minutes before letting the mixture rest OFF the heat until cooled to room temperature.

In a seperate bowl, combine 8 Egg Yolks or Egg Yolk Substitutes that are K4P, 1 Large Whole Egg or Equivelent Substitute that’s K4P, and 1/3 Cup K4P Granulated Sugar. Wisk together until JUST mixed, then slowly fold in the now cooled cream mixture. Strain this mixture into 6 Crème Brûlée dishes or ramekins (As the vanilla bean & pepper will have given up all their nummy taste by now), and then place the filled dishes in a roasting pan. Now scoop out any foam or large bubbles, as you don’t want them in your dessert, trust me! Finally, pour 1-2 inches of hot water into the pan around the ramekins, then pop the pan into a preheated 300ºF oven. We’re going to cook for 50-60 minutes, or until it’s set around the edges, but still loose in the middle. Take the pan out of the oven, but LEAVE IT IN THE WATER until cooled. It’s still cooking!

Once cooled, take out of the water & place in the fridge for at least an hour, or up to 2 days. This is the cliff, people. You can rest here before finishing the dessert. BUT, if you continue on, there is NO GOING BACK! When ready to go, sprinkle about 2 Teaspoons K4P Granulated Sugar over each custard. Now, using a small hand-held butane torch, just run the flame over the top of the custard until the sugar is melted. Wait… You don’t have a butane torch!? the closest you have is a cigarette lighter? Oy, vey… Okay, okay. Setting the custards on a baking sheety, you can set them in your broiler on it’s highest level JUST until the sugar is melted, which should only be 5-6 minutes. Just keep watching it, okay? Either way, once the sugar is melted, toss it back in the fridge for like 10 minutes or so to cool before serving as a delightfully deceptive dessert!

Okay, so… This has got to be the closest recipe this cooking blog has gotten to high-scale or gourmet cooking. So, yeah… If you’re having a dairy seder, this would be the mother of all desserts to finish off the night! After a nummy seder of salmon, charoset, matzos, and so much more… This spicy yet cool dessert will be sure to have all your family wanting you to host next year’ seder! Wait, that could be bad… Okay, save this for just the immediate family then, all right? Just kidding, all… Seriously, as we all get rid of the last of our levened bread, I want to wish you all a heartfelt Shalom and Good Cooking! See you next time!

March 19, 2007. dessert, recipes. Leave a comment.

An important Retraction & Correction…

So, let’s start with an apology to my readers. I was misinformed, and thus misinformed you, my readers. In a recent article, I had stated that White Rose Corned Beef was Kosher. Jabbett from contacted me about it after they contacted the company, and it turns out the hash is NOT Kosher.

I was misinformed as Amazon lists it as a Kosher product. I hope this explains my misunderstanding, and I wish to apologize to ALL my readers for accidentally misinforming them. Please note this problem WILL be rectified as quickly as possible. And once again, my apologies.

So, we need a KOSHER corned beef hash! Yes, yes we do! Well, let’s make some the only way we can trust, from SCRATCH! If you remember my Corned Beef Recipe, make up a batch. We need 3 Cups Leftover Corned Beef, 1 Bag Frozen Potatoes O’Brien, Thawed, A pinch Kosher Salt, and 1 cup Beef Broth mixed together in a cast iron skillet. Now, cover the pan in foil, and bake in a 375°F oven for 45 minutes. Pull out, and uncover the foil. Moving the skillet to a burner, stir slightly before frying to your liking. This will be nice, crispy, and JUST like how delis make it!

So, I hope this retraction is received well, and I do apologize once again! Until next time, Shalom and Good Cooking!

March 8, 2007. breakfast, News, recipes. 2 comments.

What is it with me & Beans on Purim?

So, Purim is coming up. Time for desserts, alcohol, food, alcohol, costumes, alcohol, noisemakers… Oh, and alcohol! So, what to write about? What kind of recipe can I do that you’ll not read everywhere? Last year I did Steak over Black Beans since it was sharing ANOTHER holiday… But what to do this year? What dish can I write about that will tickle & tantalize taste buds, and help share the joy of the season? well, why buck tradition & write about beans, some more, since EVERYONE ELSE is covering Hamentashens?

We’ll start with a simple recipe for 3 Bean Salad. Basically, mix the following together in a large bowl: 3 15 oz. Cans Red Beans, Drained; 3 15 oz. Cans Green Beans, Drained; 3 15 oz. Cans Wax Beans, Drained; 1 Cup Virgin Olive Oil; 1 Cup Sugar; 1/2 Cup Cider Vinegar; and 1 Sweet Onion, Diced. Toss together, salt & Pepper to taste, and cover. Refrigerate for 24 hours to marinate, then serve!

So, that’s a nice salad. Ah, but salads need something else! Something to go with them! Well, why not more bean dishes? Let’s create a Green Beans with Lemon? Start with a cast-iron skillet over high heat, and add about 1 in. of water to the skillet until the water boils. Next add 1 pd. fresh Green Beans, Rimmed (The ends snipped off), and let cook until the water returns to a boil. Reduce the heat to low, and simmer uncovered for 5 minutes or until the beans are tender. Drain the water, and return the green beans to the skillet. Toss in 1 Tablespoon Butter or Margarine, roughly 1 Teaspoon Lemon Zest, and 1/4 Teaspoon Pepper. Let it cook for 2-3 minutes, then plate as a bed. Ah, but a bed for what? Personally, I like to lay Salmon steak over this, for a nice touch, but with the lemon zest it goes well as a bed for most fish!

So, another Purim, and more bean dishes! ^^ So, keep safe this Purim, and enjoy yourselves. and break out the noisemakers as you boo ‘He Who Shall Not be Named’! Let’s try it now… Ha-*deafened by noisemakers, clapping, stomping, and shouting the net over!*

Great job! Until next time, Shalom and Good Cooking!

March 1, 2007. recipes, salad, side dishes. 1 comment.