School and Melts!


Here we go, another week & another article! As you can see from the picture above, the food of this week is melts! Mmmmmmm, melts are so, so good… Let’s start with a basic treat I like to cook up. We start with a bagel, and spread the top with LOTS of smear (Cream cheese). Then we slice our favorite pepper up, and sprinkle that on top. Finally, toast the bagel halves for about 2-3 minutes in a toaster oven, or just microwave for the same time. Mmm, this is so damn good! Great way to wake yourself up, I bet! Next up is tuna melts. Damn, are they good! Let’s do this one up recipe-style:

Tuna Melts

1 can tuna
1 dab brown mustard
1 dab relish
1 dab minced garlic
1 dab minced onions
1/4 cup mayo

Mix all but the cheese together & spread on slices of bread.

Top with cheese, then bake for 5-10 minutes in a 350 F oven.

Take out, let cool for a minute, and serve.

Mmmmmmm, this is a dish best served on a cool night when there’s no tomato soup in the house. Its a delicious dinner, and another favorite of mine. Now, before I scoot, I wanted you all to know that Wednesday night, your favorite Kosher blogger starts his culinary schooling. YES! By the end of may, I’ll be a Pastry Chef! Wanna Donate? Hit me up!
Yes, the ‘Send Renegade Kosher Thru Culinary School’ fund is alive. Help me out, and let’s bring more awesome food to you, my readers! Until next time, Shalom, and Good Cooking!


January 14, 2008. bread, main courses, Personal, recipes, side dishes, snacks. 1 comment.

Bread Bowls, French Onion Soup, & A Survey!

First off, I’m asking all of my readers to click here to take a survey about this blog. This is just something I’m doing to help figure out my reader stats, where they are coming from, and how to best serve you – my readers. Now, as for today’s recipe, its a basic recipe of sorts that ALWAYS goes over well. Today we’re going to explain how to make Sourdough Bread Bowls.

We begin by grabbing some Sourdough Bread Rounds from our favorite grocery store. To these we’re going to cut a hole in the top about 2-3 inches around, and scoop out the insides of the bowl. Try to leave about 1/2 inch of bread in the bottom. Next, we want to take some Olive Oil and lightly brush it ALL over the inside of the rolls, covering EVERY square inch if possible. Then, setting your prepared rolls on a cookie sheet, bake in a 350 degree F oven for about 20-25 minutes, or until the inside of the bread bowls are NICE and crispy.

Now we get to the FUN part! These bowls can be used for LOTS of dishes. One of my favorite uses of these inexpensive rounds is to fill them with salad or a dinner soup. But, the most COMMON use of these bowls is in making French Onion Soup.

French Onion Soup

6 Cups Chopped Yellow Onions
1/3 Cup Margarine
8 Cups Vegetable Bouillon (Or Beef-Flavoured Vegitarian Bouillon is preferred if you can get it.)
2 Teaspoons Salt
1/2 Cup Sugar
4 Tablespoons Flour
White Cheeses Such as Mozzarella, Swiss, etc.

Cook onions slowly in a large cast iron skillet in the margarine until combined. Then cover and simmer over medium heat for 15 minutes.

To a crock pot, add in the bouillon and set it to HIGH. Then stir in ALL the contents of the cast iron skillet after the 15 minuters is up, stirring well. Finally, add in the sugar, salt, & flour and cover. Cook on HIGH for 3 hours, or LOW for 6 to 8 hours.

When ready to serve, pour 1 tablespoon of cognac into the bottom of each bread bowl, then top with hot soup. Finally, top the bread bowls with your favorite white cheeses & bake in a 425 degree F oven for 15-20 minutes.

Move to plates and serve still warm.
Serves 12

Nutrition Facts
Serving Size 157 g
Amount Per Serving

Calories from Fat

% Daily Value*
Total Fat


Saturated Fat






Total Carbohydrates


Dietary Fiber




Vitamin A 6% Vitamin C 6%
Calcium 22% Iron 10%
Nutrition Grade C-
* Based on a 2000 calorie diet

Mmmmmmmmmmmmmmmmmmm, nummy. I hope you all enjoy this recipe, and using bread bowls to help make ANY meal special! Also, please fill out the survey to help me out with needed information! Until next time, Shalom and Good Cooking!

December 11, 2007. bread, main courses, Personal, recipes, salad, side dishes. 4 comments.

He returns!!!

From the West Coast to the east, a cry comes out across the internet. People scream to the heavens as, once again, Our favorite renegade foodie returns to the net. Real life had lots of trials to deal with, but I am back, rested, and ready to keep giving you the best renegade kosher recipes I can. as an added bonus, I’m also going to start doing some video blogging, as well, so you can see me cooking some of these nifty recipes! This time, I was inspired. Ah, yes, I was inspired during my sabbatical… You see, I have friends who are fans of the Gor novels. One of the recipes in these books is for Sa-Tarna Bread. Pondering its taste and texture as described in the books, I made this recipe… Enjoy!

Sa-Tarna Bread

2 cups refined Sa Tarna flour (Bread flour)
1/2 cup Rough Sa Tarna flour (Corn Masa Flour)
2 1/4 tsps active dry yeast
1/4 cup lukewarm water
1/2 teaspoon of white salt
1 cup granulated sugar
1/2 cup vegetable oil made in the market of Rarir (Vegetable Oil)
3 tablespoons lemon juice
1 tablespoon lemon peel zest, grated
2 Tbps butter, Melted
3 large vulo (chicken) yolks
1/2 cup of sweet verr milk (canned condensed milk)
optional: one vulo egg for egg wash

Dissolve the yeast in 1/4 cup water & let it sit for 5 minutes.

Mix well with 1 cup flour and the sweet verr milk & cover.

Let it rise in 75F room temperature for 1/2 hour or the size doubles.

Combine the dough with the remaining ingredients (Except for the egg wash), & knead it until very smooth and elastic. The dough has to be slightly wet (but not sticky), but don’t attempt to add much extra flour! Just a little at a time, as needed. Add more milk if the dough’s too dry in small amounts.

In this stage, take it slow! So rest the dough in fridge overnight in a covered bowl. In the morning take it out, and let it return back to room temperature before proceed the final proofing.

Knead the dough briefly, and shape it to your desired shapes or in loaf pans.

Cover with lightly moist towels, & proof it for an hour in 75F room temperature or until the volume has doubled. After proofing, cut a slice down the center of each loaf pan to help in the baking.

Preheat the oven 375F, and when warmed, bake the bread for 10 minutes in 375F oven. Then, lower the oven to 350F until it’s done (About 15 minutes).

If you want to do the egg wash, once the loaves are out of the oven, combine 1 vulo egg yolk with 2 Tablespoons Lemon juice. Combine until mixed fully, then brush over the loaves.

Yeah, I wrote the recipe in Gor terms, just to make those I created it for happier. Yeah, I am a geek. Anyhow, yeah! I’m back! Until next time, Shalom and Good Cooking!

August 8, 2007. bread, Personal. Leave a comment.

Matzos that’s SOFT?!?

Let’s start this off with our weekly Kashrut Alerts. The OU would like to remind folks that while most Pringles produced in the U.S. have been OU certified, Pringles Minis are not. Now, the following Kashi Go Lean products are NOT Kosher with the expiration date codes May 30 2007 through August 30, 2007 as they mistakenly contain a non-kosher ingredient: Carmel Peanut Butter Roll Bar; Chocolate Peanut Butter Roll Bar; Chocolate Turtle Roll Bar; Fudge Sundae Roll Bar and Oatmeal Walnut Bar. Corrective action has been taken, and products with a date code of September 13, 2007 or higher are kosher when bearing the OU symbol.

Also, I see i was nominated for a Jewish and Israeli Blog (JIB) Award for ‘Best Kosher Blog’. I doubt I’ll win, but thans for the nod of support. Personally, I find it amusing that most the nominees in this topic have been on my blogroll for quite a while now. I guess I do have SOME good taste.

Now, i just finished cooking up a batch of something I REALLY like. Soft Matzos. My rabbi sent me on this search a few months ago when we discussed different styles of Matzos. This soft matzos is a rare find, and dates back to the time of our ancestors. Also, it is only made these days by the Yemenites and Sephardim. Now, this recipe is NOT K4P by modern interpretation of the laws (The bread HAS to be cooked within 17 minutes from water touching the flour to be K4P, or so I’ve been told.), but I’d discuss it with your rabbi, none the less, for an official ruling. Who knows, you could be allowed soft matzos for Pesach, after all! Now, the following recipe was given to me by Refined Mirages, and worked well. As such, I’ll post the recipe as it was handed to me.

Whole Wheat Matzo

Mix together:
2 cups whole wheat flour
1 teaspoon salt
1 Tablespoon vegetable oil
about 3/4 cup warm water (enough for a kneadable dough)

Knead the dough, cover, and leave aside for at least 1/2 hour or, ideally, up to 2 hours. After about 1 hour (or right before rolling out), punch the dough and knead again without any more water.

Make 10-12 1 1/2″ balls; dip each one into dry whole wheat flour, and roll out into thin, 6″ circles. Place a flat, ungreased griddle on the stove at medium-high heat. When hot, place a rolled-out matzo “right side” down on the griddle. (The “right side” is the one facing you when you roll it.) When bubbles are visible, turn over and cook until tiny brown spots appear on the side facing the griddle.

If you have a gas stove, hold the matzo with a pair of tongs, and place it directly over the burner flame for a few seconds, until the matzo puffs up. Turn and repeat on the other side.

If you have an electric stove, keep the matzo on the griddle. With a wadded up paper towel to protect your fingers, press gently all around the matzo.

Flip the matzo and press gently around the other side. This procedure should make the matzo puff up. (If you press too hard, the matzo will become too crunchy.)

It’s also recommended, for those that do not like rolling dough, that they get a Roti Press (Which is what is used in the Middle East/India). A basic Roti Press can be found at, if you wish. Also, if you want to try this dish, but don’t feel brave enough to cook it, order it! I point you now to! It’s a really informative site! Anyhow, until next time, Shalom and Good Cooking!

January 17, 2007. bread, Jewish Links, recipes. Leave a comment.

דניאל סלומון – אהבה and Beer are my Current Passions

I’ve really been getting into Israeli music as of late… I don’t know why, but this song has been on repeat on my playlist for… Oh… The past week or two. It just feels… RIGHT! I dunno. The Israeli readers are likely poking fun at me for being obsessed with a song that was popular… What? 2 years ago? Eh, but I can’t help it. Daniel Salomon is a good singer! So, while I listen to this song over and over and over, let’s get into this week’s Kashrut Alert! Idahoan Instamash Mashed Potatoes (Released for food service use ONLY in Canada.) is certified product of the OU (which bears an incorrect OU-D Pareve designation) that contains dairy ingredients as listed on the ingredient panel. Future packaging will be revised.

So, what to cook… What shall we cook tonight, to tickle taste buds and cause mouths to water with delight? I will note before we cook that I seem to be e-mailed a lot by people asking where they can find kosher items in their area. Even in the most remote of places, I’ve helped folks find Kosher food. We are everywhere… We are your neighbors, friends, and co-workers… Mwa-ha-ha-ha! *ahem* Sorry, I seem to be crazy… Again.

No, today I am in the mood for some recipes I learned growing up… My friends, this article is dedicated to BEER in cooking. Instantly, I hear my male readers cheering. Let’s face it, we Jews love alcohol, and there’s something GUY-LIKE about beer! It just… SCREAMS men! So, to be nice, let’s get ready for the coming Super Bowl with PLENTY of Beer-flavored cooking delights!

The first recipe comes directly from my mother, and it’s a hearty Beer Bread. We begin with combining 3 Cups Flour, Sifted, 3 Tablespoons Sugar, 2 Teaspoons Baking Powder, 1 Teaspoon Salt, 1/2 Cup Parmesan Cheese, 2 Teaspoons Minced Garlic, and 1 teaspoon of Oregano, Majoram, Thyme, Rosemary, Basil and Sage in a large bowl. Once combined, take 12 oz. Beer at Room Temperature and pour it slowly into the bowl while stirring. If, after stirring in the beer, the dough seems too dry, feel free to add more beer. If too wet, add a little more flour. Basically you want a nice piece of stiff dough ready for baking! Once the dough is ready, grease your loaf pan with shortening, then sprinkle a healthy amount of Corn Meal into the pan to coat it. Now, drop the dough into the prepared loaf pan and bake in an oven preheated to 325°F for 60 minutes. Once taken out of the oven, brush the bread’s top with a little butter (Optional). Once the bread cools enough to be touched, pop it out of the pan and wrap it in foil. The bread should keep for a few days easily.

Next up, let’s use beer in a way I love to use it: Beer-Basted Chicken! We begin by taking 3 Pds. Chicken parts. I prefer thighs and legs, but breasts also work well. Boil the chicken first off in boiling water until par-cooked (About 45 minutes). Warming up your BBQ grill, set the chicken pieces on the grill and let it cook on the first side for 5 minutes before flipping over to cook for another 5 minutes. On the third flip, open up a can of your favorite beer and pour it over the chicken. Continue the flip & baste for three more flips, bringing the cooking time to a full 30 minutes. If it still needs a little more time, feel free to give it another 5-10 minutes before taking it off the grill to eat. ^^ Easy, simple, and tasty! Sadly, the chicken can’t be mixed with the bread due to the dairy in the bread, but… Ah, well!

Well, I figure that’ll be a good stopping point for now… Just so folks know, this blog is now mirrored on MySpace for those who prefer it. Just another nice thing. Anyhow, until next time, Shalom and Good Cooking!

January 9, 2007. bread, fanboying, Kashrut Alerts, recipes. Leave a comment.

Kosher Roscas de Reyes!?

So, today is the Epiphany, a Holy day of obligation for Catholics the world over. While this is an interesting holiday, I am more intrigued by a traditional dessert that is eaten on this day called Roscas de Reyes. Now, this is an interesting fruit bread, and it has a nifty trait. Similar to the fig pudding in England, a small doll of the baby Jesus is baked into it traditionally. Then, whomever finds the doll in their piece of bread throws a party on Feb. 6th! Always nifty to know these things about other faiths and cultures! But, what intrigues me MORE is the bread itself! This is a very delicious bread, and easy to make, as well! And why can’t we be able to explore this delicious treat? Yes! Nothing more Renegade than taking a Catholic dessert and turning it kosher! So, for no other reason other than my own personal glee in making things that no one would ever THINK to make kosher, kosher, let’s get to it!

First, before anything else, we need to make some Candied Fruit. Next we need 1/4 a Cup of the following fruits: figs, oranges, lemon, cherries, & citron. You want to cut the cherries and figs in half, and then peel the other fruit. Scrape the white part off the rinds, then slice them into thin strips. Now that we have the fruit ready, we need to prepare the canding sauce. In a double boiler, stir together 1 cup sugar, 1 cup honey and 1 1/2 cups water and warm it up to 235°F. You can check the temperature with a candy thermometer. Once at the temperature, we’re going to start cooking each fruit one at a time. Using a slotted spoon or a small metal weave basket, lower each batch of fruit into the sauce for 20 minutes, or until mostly clear. Once cooked, set the fruit on paper towels to drain & dry as you candy the next batch. Finally, to finish drying, set ALL the fruit onto a cookie sheet, and bake in the oven or toaster oven at 120°F for the next 24 hours. As with any long baking project, make sure to watch the oven so no accidents happen. Also, if you worry about the possible bitterness of the rinds, then feel free to blanche (dropping food into boiling water briefly) the rinds before cooking in the sauce.

So, now we have our candied fruit! It’s time to make our Roscas de Reyes! We begin with blooming 1 Packet Active Dry Yeast in 5 Tablespoons Warm Sweetened Condensed Milk. After it blooms, we want to combine the following in a large bowl: 3 1/2 Cups Flour; the bloomed yeast; 3/4 Cup Sugar; 7 Eggs; 1/2 Cup Butter, Melted; 1/4 Cup Sweetened Condensed Milk; a Pinch of Salt; 2 Teaspoons Cinnamon; 1/2 Teaspoon Aniseed (Optional); 1/2 Cup Raisins; and 1 Teaspoon Vanilla. Knead the dough into a ball, coat lightly with cooking spray, and cover with a towel. Let the dough rise for about 2-3 hours, or until doubled in size. One risen, knead the dough on a floured surface until soft and stretchy. Once like this, we want to form the dough into a ring shape on a greased cookie dish. It’s at this point that the doll would traditionally be hidden into the dough. Now, cover the top of the ring with all the nummy candied fruit bits you made, and let it rise once more until it’s grown back to it’s previous size before being kneaded and shaped. Once risen a final time, give the whole dough an egg wash (1-2 beaten eggs and 2-3 teaspoons water) before sprinkling the top with granulated white sugar (Though Sugar in the Raw is also good!). Bake at 40 minutes at 360°F, then pull out and enjoy!

This is a tasty dessert, and I think many of you will enjoy making it. As it actually uses Citron, it would be a nice treat for after Sukkot! While a traditional Central & South American holiday dish, I do think it’s important to be able to experience and know most foods of the world. So, I hope you all enjoy this recipe! And weather today is Shabbat, a day obligation, or just another day foir you my readers, I hope you all have a wonderful time of it! Until next time, Shalom and Good Cooking!

January 6, 2007. bread, dessert, recipes, Trayfe-to-Kosher Challenge. 1 comment.

I’ve Got Something in My Pocket For You…

Welcome! Welcome one and all to the year 2007! I’m so upset! Crab people didn’t take over the planet at the stroke of midnight! Darn tabloid papers lied to me! Well, with that bit of good news, let’s get to the bad news of the FIRST Kashrut Alert of 2007! Casse Croute de Cheddar Cheese Flavored Crackers from CPD Distributing was found in gift baskets distributed by Wine Country Gift Baskets. The bad news is they bear an unauthorized OU symbol and is not certified as kosher by the Orthodox Union. As usual, if you see them, tell the OU ASAP! Also, there is a NEW Jewish TV channel called Jewish Life TV, or JLTV for short. They show their broadcasting live over the net, which is good for us who DON’T live in NYC or South Florida. For the rest of us, our cable companies -might- get the channel in 5-10 years… That was a quote from my local cable company, I kid you not. Then they tried to suggest I pay $10 more a month for their religious block, AKA 20 or so all Christian channels. Oy… Does this seem fair to anyone? Am I wrong to be upset that they’ll give every Christian channel out there space, but not ONE for a Jewish cable channel? Ah, well. Just seems screwed up in the head to me.

So, now that my weekly rant is done, let’s get to cooking! Now, one of my favorite foods out there is falafel! And, the best falafel is served in pita bread with cucumber sauce! But, pita pockets are so expensive! Wouldn’t it be great to… I dunno… Make your own? YES! Let’s get together today, and I’ll teach you all to make Pita bread! Yes!!! What a way to start the new year!

We start with a large bowl. First, we want to combine together 1 1/4 Cups Warm Water and 1 Package Active Dry Yeast. Give it a few minutes to bloom up, then add in 2 Cups Flour, 1/4 Cup Shortening, and 1 1/2 Teaspoons Salt. We combine by beating with a hand mixer on LOW for about 1/2 a minute, pausing to scrape the sides as needed. Then, we switch to HIGH and blend away for another 3 minutes or so. Now, take 1 1/4 Cups Flour and slowly start sifting it into the dough as you stir it with a wooden spoon. If you think it’s starting to get too dry, feel free to stop adding flour, all right? Now, turn it out onto a floured surface, then knead in the last bit of flour that you couldn’t stir in. We want to knead for at LEAST 3-5 minutes, or until the dough is elastic and smooth. Cover with a towel and let it rest in a warm place for 15 minutes.

NOW we get to the fun part! After it’s rested, you want to split the dough into 12 or so balls. Once the balls are made, cover them in a lightly DAMP towel this time for another 10 minutes. Now we’re going to gently flatten each ball into a circle and recover for 10 more minutes! Don’t worry, this is the LAST of the resting/rising! Now, flour out your surface, and roll the dough out to 7-8 in. across. DO NOT LET THE DOUGH GET POKED, RIPPED, OR CUT IN THE ROLLING! If it does, you WILL regret it! Set the pita dough onto cookie sheets, two doughs to a sheet. I usually bake four at a time with two cookie sheets, just to move it along quicker. bake them in a preheated 450 Degree F oven for three minutes, then use a spatula to flip the doughs over. Bake for another 2-3 minutes, then pull them out to rest on a cooling rack. There you go! To serve, just slice the pita in half, and you’ll have a nice pocket inside ready for whatever you care to fill it with!

I hope you enjoyed this first article of 2007! Remember also the 1 year anniversary of RKC is at the end of this month, so let’s all have a ripping good time to celebrate! Until next time, Shalom and Good Cooking!

January 3, 2007. bread, Jewish Links, Kashrut Alerts, Personal, recipes. 1 comment.

Eggnog, The Final Frontier…

So, good news/bad news… The good news is that the blog is officially, and forever more, thanks to domain wrapping. No need to update bookmarks, it’ll do it itself. The bad news? In doing so, I lost my nifty e-mail addy. So, for those that e-mail me, you can contact me now at to discuss culinary topics.

So, Yule just passed, tonight is the last night of Hanukkah, and Monday is Christmas. This is a time of good feelings, joyful hearts, and love for one’s fellow creatures. So, i wanted to relax a little bit. Most are going to be going out with friends & family for the next few days, so let’s get together and have a bit of fun today, okay?

This time of year, the stores are also full of that delicious concoction eggnog. Now, if you buy too much and can’t drink it all, do you throw it out? NO! No, your friend at RKC is going to show Jews & Gentiles alike how to enjoy eggnog in a new way unheard of in ANY cooking blog! I give to you: Eggnog Bread! Now before we begin, I hate that carton stuff. THAT is not eggnog. Instead, go here and learn from Alton Brown how to make REAL eggnog. Got the real stuff now? Okay, I’ll wait…

Assuming you have REAL eggnog, or are forced to deal with the carton variety, let’s make our bread! In a large mixing bowl, bring together the following: 3 Cups AP Flour, Sifted; 1/2 Cup Sugar; 4 Teaspoons Baking Powder; 1/2 Teaspoon Salt; and 1/2 teaspoon Fresh Nutmeg. In a separate bowl, we’ll mix together 1 Egg, Beaten, 1 3/4 Cups Eggnog, and 1/2 Cup Vegetable Oil. Now, fold the wet ingredients into the dry and stir until JUST combined. I know, you want to stir until all the clumps are gone, but you will pay for it! Trust me, okay?

Now, we want to add 1/2 Cup Pecans, Chopped and 1/2 Cup Raisins and stir until mixed. Remember, don’t stir too much, just fold in the nuts & raisins with about 10 stirs, and walk away. Your patience will be rewarded! Now, turn the dough into a greased loaf pan, and bake in a 350 Degree F oven for 60-70 minutes. Let it rest on a cooling rack for at LEAST 10-15 minutes until removing the loaf from the pan to finish cooling. Once cooled completely, wrap the bread in foil and let it sit overnight in the fridge. This is important to help the bread finish getting solid inside! Now, to serve this, I will usually drizzle a mixture of 3 Teaspoons Eggnog and 1/2 Cup Powdered Sugar over the top of the bread before slicing and serving. This delicious dessert bread goes well after any dairy meal, or fore a nice treat before temple. However you enjoy it, I hope you and yours have a WONDERFUL holiday weekend/paid day off from work. Until next time, Shalom and Good Cooking!

December 22, 2006. bread, dessert, recipes. Leave a comment.

Kosher Cooking Carnival #12: Your Dinner is Served…

Kosher Cooking Carnival #12:
Ask not for whom the bell tolls, it tolls for the KCC..

This is the 12th edition of the Kosher Cooking Carnival, a monthly treat of kosher blog posts from all over the world. KCC is much more than a list of recipes. Any post that relates in any way to kosher eating fits the bill. We have a very varied menu. Here’s the listing of the previous KCC’s: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 & 11. Since this is the KCC’s birthday month, I want to give a big hand to those bloggers who have kept this running this past year!

Okay, enough clapping! Let’s get into this month’s carnival! Please have your tickets ready, keep your hands on the keyboard, and keep an open mind at all times! Thank you, and enjoy the ride!

Our first stop on this trip is from Me-Ander who shares with us Experiments in Ice Cream Making at Coldstone’s. Personally, I think she should have tried the root beer float ice cream, myself, but I happen to like the chain greatly!

Keeping in mind fun treats, we also have an article suscussing whether or not Thanksgiving is Kosher. Personally, I think it best to discuss with your own Rabbi whether or not to celebrate this holiday, but that’s just me!

Now, in other news, Judeopundit terrified us with the possibility that Gefilte Fish could be no more by 2048!!! Noooooooooooooo! Say it ain’t so! This is horrible news!

Let’s cheer up from this terrifying news with the fact that there’s a NEW Web Site for Jews in New York to look for their Kosher needs:! In it it lists restaurants, groceries, and everything else you need to live a healthy Kosher life in New York! Which is all well & good, but when do we get Where does NY keep getting these wonderful toys?

As you ponder this, let’s head over to Food History and check out an old recipe for Salad Cream.

Salad cream

2 rounded tsp cornflour
1 teacup wine vinegar
1 tsp salt
1-2 tbs sugar
1 dessertspoon dry mustard
1 well beaten egg
1 tbs oil
1 breakfast cup milk

Mix ingredients in the order given, then cook over a low heat stirring until cornflour is cooked. Pour into jars and when cold screw lids on tightly.

Note from the Food Past’s Author: My father believed in *big* breakfast cups and this is his mother’s recipe. Be generous with the milk. Also make sure you use milk with enough cream – modern 4% milk is scrawny and feeble. My grandmother had a cow for some years and my father’s estimate of the milk fat from that cow was 25-30%. I wouldn’t go as far as using cream (our tastes have changed and we’re more aware of the consequences of using that level of fat in cooking), but I would definitely never use low fat milk in this recipe.

I will say, it sounds quite tasty! Let’s keep the recipe train going with A Mother in Israel who shares with us a DELICIOUS Mushroom & Barley Soup!

Also, The Jewish BlogMiester spent a whine going over a TON of Jewish/Kosher foods. A Wrapup of all the articles is our gift to you, for easier reading! It’s nice and informative, and I think you’ll like it!

Switching gears, I also want readers to look into There Are No Feminists on a Sinking Ship where the writer shares with us the Orthodox’s view on Anorexia. This is a very serious and sad disease, and it’s a shame that even in Jewish communities, it rears it’s ugly head. Please, if you suspect someone you know suffers from an eating disorder, PLEASE get them help. EDIT: I found the original article from the Jewish Press.

Since we’re discussing medical issues, let’s next look at Gluten-Free by the Bay, a blog written for those who must keep a gluten-free diet. Well, friends, they have done the impossible by coming up with a recipe for Gluten-Free Knishes! Since this is such a tremendous undertaking, I PROUDLY share this recipe with you all so you, too, can try this wonderful AND tasty traditional food:



1 7.5-ounce package Chebe All-Purpose Gluten-Free Bread Mix
2 large eggs
2 tbsp oil or softened margarine
5 tbsp milk, liquid milk substitute, or water
3 tbsp oil or beaten egg, set aside


1 cup fresh baby spinach, chopped finely
1 large baking potato
1 tbsp vegetable oil
1 tablespoon butter
1/2 large onion
1/2 tsp ground black pepper
1 1/2 tsp kosher salt
1 large egg
Cooking spray

Preheat oven to 375 F. Grease a baking sheet thoroughly with cooking spray.

Dough Instructions: Using a fork or a dough mixer, blend the contents of the Chebe mix packet in a bowl with 2 tbsp oil or softened margarine and 2 eggs. Add 5 tbsp of milk, milk substitute or water while continuing to mix. Knead dough with hands until all ingredients are fully blended and the dough is smooth. Roll dough into a ball. Using a rolling pin, roll dough to a thickness of 1/4 inch or less. Using a knife or pastry scraper, cut into 5×7 inch rectangles (Scraps of remaining dough can be kneaded together and re-rolled to create additional rectangles).

Filling Instructions: Peel potato, cut lengthwise and then into 2-inch slices. Bring a pot of water to a boil. Add 1 teaspoon of kosher salt. Add potato pieces to the water, and boil until tender. Turn off heat. Drain potatoes and return to pot. Mash thoroughly. Add chopped spinach to potatoes, and mix until combined. Cover with lid to keep warm.

In a frying pan over low heat, add butter, oil and onion. Cover and cook for 10-15 minutes or until soft, then remove cover and cook until the onions begin to turn golden brown. Remove from heat. Add onions to mashed potato/spinach combination, as well as pepper and 1/2 teaspoon of kosher salt. Stir in one egg. Use wooden spoon or masher to combine.

To Assemble: Using a pastry scraper, carefully transfer each rectangle of dough to the greased baking sheet. Place a small amount of the mashed potato mixture (approximately 2-3 tablespoons) in the center of each rectangle, arranging it so that it there is at least a 1 1/2 inch perimeter of dough around the filling on all sides. Make absolutely sure that no filling or liquid gets on the perimeter of the dough, as it will keep the knish from sealing. Fold dough over widthwise (shorter side to shorter side). Use a fork to crimp the edges of the dough. Make sure all edges are sealed, and patch any holes with small scraps of dough.

Brush the 3 tbsp of oil or egg you have set aside over the top of each knish. Bake for 20-25 minutes, or until golden. Eat while hot or warm. Refrigerate or freeze leftovers and reheat in the oven (without defrosting). Makes 5-6 knishes.

Now, by now we ALL know what Mel Gibson did. While we’re all sick of hearing either side, I was quite amused by Bagel Blogger and their take on the fiasco:

Next, I want to point out Esser Agaroth, and a wonderful article they wrote on a Jewish Legion Zucchini Salad. There’s a story to go with it, so feel free to learn all about this ‘unique’ dish.

While in Israel, let’s look at Mom’s Recipes & More. Filled with recipes and links for food in Israel, I REALLY was tickled pink to see their Chocolate Cake Recipe! ^^

But, in a blast from the past, Reci-please wanted to share with us their Honey Challah Rolls! Let’s look, shall we?

Honey Challah Rolls

3 3/4 cups bread flour
2 packages active dry yeast
1 tsp.. kosher salt
2 large eggs (room temperature)
1 cup hot water (120 to 130°)
1/3 cup honey
1 tablespoon olive oil & extra for oiling bowl and pan

In the large bowl of an electric mixer, combine the dry ingredients. Blend, using the electric mixer, until well mixed.

In a small bowl, combine one whole egg and one egg yolk (reserve egg white for later) and beat well. Add water, honey and oil, and mix well (by hand) until emulsified.

Add the liquid ingredients to the dry ingredients in the mixing bowl, and mix vigorously by hand until fully incorporated.

Knead dough with hook attachment or by hand, working until smooth and elastic, adding additional flour (in small amounts) if necessary.

Coat a bowl with a very (very!) small amount of oil and place the kneaded dough into the bowl, rotating to coat with oil. Cover the bowl with plastic wrap and a damp towel, and put in a warm place (the top of the refrigerator is often a good bet) and allow the dough to rise for 30 minutes. After 30 minutes, punch the dough down and allow to rest for 5 to 10 minutes.

Divide the rested dough into 12 even pieces and shape into balls. Arrange in a greased 9 inch cake pan. Lightly beat reserved egg white, and brush over top of rolls. Cover with damp towel and allow to rise until doubled – approximately 15 minutes.

While rolls rise, preheat oven to 350° F (175° C) Bake rolls about 20 minutes or until golden brown. Serve warm.

As a final treat, we head over to The Kosher Blog to see a rather interesting article on whether Kosher meat is ‘better’ in any way.

That’s all for this month. Please be sure to announce the carnival in your blogs; that way everyone gets more visitors. If you’re interested in hosting an edition of KCC, please let muse know! You can also routinely send her all of your food links, whenever you post something that could be in the Kosher Cooking Carnival. And if you see something that fits the bill on another blog, please send her that link, too. Either send to shilohmuse at gmail dot com or to blog carnival, and at the same time you may discover other carnivals to visit and enter… Thank you for visiting RKC for this edition of the Kosher Cooking Carnival. Let’s end this with our usual sendoff: Shalom and Good Cooking!

November 16, 2006. bread, dessert, Gluten-Free, Jewish Links, Kosher Cooking Carnival, Kosher Links, main courses, News, recipes, salad, side dishes, snacks. 19 comments.

Man, I think it’s Pumpkin Time!

So, as it gets closer to January, I worry greatly. See, January is when blog awards get chosen, and I’ll be watching The Jewish & Israel Blog Awards as well as the Bloggies very closely. True, blogging is done for yourself, not the rewards, but even getting NOMINATED means at least some other bloggers read you. And to win one… Damn, that’s like recognition from your fellow bloggers! Ah, well… Happier topics!

First, a thank you to those who could help the wife & I at the 13th hour. We were able to scrape together the needed cash, and our home is safe. Thank you, one and all. Now, as for recipes, I promised this would be an all-pumpkin article. What with Halloween coming up, American Thanksgiving, and the fall season in general, pumpkin recipes are the ONE thing that best represents this time of year. And besides, pumpkin recipes rock the house! So come with me… And you’ll see… A world of pure pumpkin appreciation! Let’s… Get… KOSHER!

The first recipe, a family classic from my mother, is pumpkin pie. First, preheat the over to 375 degrees F and set a cookie sheet inside to heat with the oven. Next add the following ingredients to a mixing bowl in the following order, remembering to blend in each ingredient: 2 slightly beaten eggs; 1 16 oz can solid packed pumpkin; 3/4 cup sugar; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 3 good shakes of nutmeg; 1 teaspoon vanilla; and 1 14 oz can of sweetened condensed milk. Take 2 9 inch pie crusts and set them in pie dishes, then pour the batter between them. Set the pies on the cookie sheet in the oven, and bake in the center rack for 50-60 minutes, or until you can insert a knife in the center and pull it out clean. Cool on a cooling rack, then serve with whipped cream!

This next one is tasty! It’s Pumpkin Pancakes! First, I recommend making up some Kosher Homemade Bisquick mix. Once you have some, mix the following ingredients together into a batter: 2 cups Bisquick; 1/2 teaspoon cinnamon; 1 egg; 1 1/3 cups skim milk; and 3/4 cup pumpkin. Once mix, pour onto a griddle sprayed with a non-stick cooking spray. Cook for 3-4 minutes on one side, flip, and cook for another 3-4 minutes. These pancakes are EXCELLENT with maple syrup! Trust me!

Well, by now you’ve likely noticed my recipes so far have been very country. Well, remember, I’m from the Midwest! Where we believe if it ain’t broke, don’t fix it! Keeping with this trend is our next recipe, Pumpkin Bread! First, mix together 1 1/2 cups brown sugar and 2/3 cup vegetable oil in a bowl. Once mixed together, beat in 1 egg and 1 teaspoon vanilla. Afterwards, in a separate bowl, mix together 1 cup buttermilk and 1 teaspoon baking soda. Then, alternate adding small amounts of this mix and 2 1/2 cups All-purpose flour into the bowl while mixing. Finally, mix in 1 1/2 cups pumpkin and 1 teaspoon pumpkin pie spice. Pour the mix into two greased loaf pans as you preheat the oven to 350 degrees F. As a final touch, you can mix 1/2 cup brown sugar, 1 teaspoon melted butter, and 1/2 teaspoon cinnamon in a bowl, then coat the tops of the loaves with it. Either way, bake the loaves for 35-45 minutes on the center rack, then let them cool IN THEIR PANS on cooling racks before removing the loaves. This bread is to die for while still warm and shmeared with a little butter! ^^

Now, I have a little simple yet tasty recipe that works surprisingly well. What this is, my readers, is Pumpkin Crisp. First, take a 16 oz can of pumpkin pie filling and pour it into a 9×13 inch pan. Next, sprinkle 1 dry spike cake mix over the top of the pumpkin. Finally, take 1 stick butter, melted and pour it over the cake mix. Bake it on the center rack at 375 degrees F for 30 minutes. Let cool, then slice into squares and serve. This simple potluck stretcher is great when on a budget, or when you want to make something quick for a bake sale. The best part is ANY fruit pie filling works with this recipe! Try cherries and chocolate cake, apples and angel food cake, or any other variety. Just experiment to find your favorite!

So, lots of baked goods, but what about a SIDE dish? Or, better yet, a salad? What, you call me mad!? You say my pumpkin frenzy has gone too far!? Then, friends, you have yet to try Pumpkin Salad! First, we need 5 pounds fresh pumpkin, peeled, cut into chunks, and the seeds removed. These we want to steam in bamboo baskets for 20 minutes, or until cooked, but still firm. As these steam, boil 6 eggs until hard, then slice the eggs. Mix the steamed pumpkin chunks and egg slices together, then toss in 1 medium sweet onion, diced. As a final touch, use either 11 1/2 cup mayonnaise or 1 cup raspberry vinaigrette to flavor the salad. Cool in the fridge, then serve as a unique salad that is sure to have all your family asking what’s in the tasty salad!

So, are you experiencing pumpkin overdose yet? Are you reeling at all the uses for pumpkin? I’d write more, but I fear a pumpkin overdose, myself! So, I hope you enjoy your recipes, enjoy whatever you celebrate (Or don’t) at the end of October, and have a wonderful time! Until next time, Shalom and Good Cooking!

October 29, 2006. bread, dessert, recipes, salad. 4 comments.

Next Page »