Back to recipes with more bread

So, in experimenting in school, I came up with a tasty bread i think you’ll all like. Let me share it now…


Sun-Dried Tomato & Garlic Bread


8.5 oz bread Flour
8.5 fl oz water
pinch of dry yeast

Final dough

2 lb 3.5 oz bread flour
1/3 oz instant dry yeast
3/4 fl oz water
1 1/4 oz sugar
1 1/4 oz butter
3/4 oz salt
dash of freshly ground pepper
1 oz garlic, minced
1/3 oz fresh basil, chopped roughly
9 oz jarred sun dried tomatoes, drained and chopped roughly

Start by mixing the poolish together until mixed together and cover with plastic wrap. Set in a warm, dry place for 12 hours and do NOT touch it. it will foam up and then begin to recede back down at this point.

For final dough, whisk the yeast into the water to start it blooming first off. Then measure ingredients, and start with the flour in the mixer first. Add to the flour the remaining ingredients and poolish, then mix on low speed for 3 minutes with the hook attachment. Switch to medium speed for 5 minutes with the hook to finish mixing the dough, then turn out onto the floured counter.

Cover and bulk ferment for 45 minutes. Fold gently by hand, then recover for another 30 minutes. Using your scale, scale the dough into 1 lb 4 oz and tighten the dough into rounds. Cover and let rest for 15 minutes.

Set the rounds on a baking sheet with parchment paper and score the top with three lines across the top. If you have a proofer, proof the dough for 30 minutes or until the dough has grown in size. (Side note, if you do NOT have a proofer, set up a cake ban on the bottom rack of your oven with warm water. Then turn the oven on to it’s lightest setting – hopefully 80-90 F. Then proof for 20-30 minutes, pull out the loaves and the pan, and preheat oven for baking.)

Bake at 435 F/ 224 C for 20-25 minutes, then pull out and let cool for 10 minutes before slicing and eating.

This makes three to four loaves, depending on how the dough rose before final division. I hope you all enjoy this tasty bread, and until next time, Shalom and Good Cooking!


February 4, 2009. Uncategorized. 5 comments.

Happy Purim!

Jewish Myspace Stuff
Happy Purim! Just a note that the domain issues are resolved, and RK is back! I promise, promise, promise to have more recipes VERY soon, once life is settled down more! Shalom and Good Cooking!

March 20, 2008. Uncategorized. 8 comments.

Free Food!

Happy Free pancake Day! I’ll post more later, but for now, enjoy your free pancakes! And feel free to donate to charity! Shalom and Good Cooking!

February 12, 2008. Uncategorized. Leave a comment.

A salute to the Union Jack!

To start things off, the OU just announced that bags of Laffy Taffy candy were accidentally labeled Kosher Dairy whilst in reality they are Kosher Parve. I thought some of you might like to know this, as taffy is nummy in anyone’s tummy! I’m writing this a bit under the weather. There’s a summer flu going around, so I’m relaxing, resting, and getting better.

I’ve also been looking into many culinary scholarships in the world, and trying to figure out HOW to pay for schooling. It’s amazing that there are MANY Jewish grants and scholarships, and not a single one for Kosher cooking that I’ve found! Note to myself, when I’m a famous chef… I’ll START one, darnit! I’ve been also trying to contact Kosher companies, seeing if any of them have cash set aside for those wanting to get into the Kosher industry. See, this is just one of the many reasons I want to hit Kosherfest.

I don’t know, though… I know I can become a chef – and a Kosher one at that! Many readers tell me via e-mail that WHEN I finish school, I should get onto one of the cooking reality shows. Thus by making a name for myself, also making a name for Kosher cooking. My worry is since my style is VERY different from normal kosher cooking, I might not be the best choice for such a thing. But then again, $100,000 or so & a kitchen full of new equipment COULD go a long way towards opening my dream restaurants.

See, I have a rather basic idea, really. Buy or build a LARGE complex in Seattle with a 24 hour Kosher coffee shop (Except on Shabbos) on the corner, and then TWO separate restaurants: One Dairy/vegetarian/Vegan, and one a Kosher Steakhouse. In between them both would be a bar in the center where people in both restaurants could, if they choose, mingle and chat. Possibly even a covered outdoor garden patio for smokers or those that enjoy the night air as they eat. And above it all, a loft for the wife and I to live, raise a family, and live out our days happily.

Already I’m finding rare meats and foods, and starting negotiations and pricing. I know I want Kobe Beef, and I know an American distributor that would be willing to sell me cattle & ship it to Kosher slaughter houses. I also am always researching vegetarian and vegan cooking to find ways to cook it without it being bland. Just because it doesn’t use animal products, it doesn’t have to TASTE like you’re eating twigs & berries.

But, this is several years off. At least 3 years, minimum… For now, I just plan, store ideas, and try to figure out the best way to design and decorate the place, as well as how to best run it. I mean, I will do everything in my power to ensure my employees have insurance from day one. I also am choosing Seattle because I not only love the city, but part of the year we’ll be open until 10 PM or so on Fridays, while other times in the year we’ll be opening at like 4-5 PM Saturdays. Either way, the staff and I will get at least ONE weekend night off, thus making them even more happy! I mean, being able to DATE and LIVE on a weekend night whilst working food service! Who knew it could happen!?

But I do digress… We’re here for recipes and cooking, not listening to a foodie like myself ramble on about his restaurant plans. And cooking we shall do, too! You see, I feel a bit of a British flair is in order. While Irish-German, I’ve always felt a kinship to the British. I call the restroom the W.C. (water Closet), I know the proper usage of ‘bloody’ and ‘bollocks’, and have always seen the British cuisine as overlooked by many. So stop waiting for the bowler to pitch at you, it’s cooking time!

First off, I want to mention that both these recipes were a bit of a request to me. To start with, a friend in London felt bad that she loved to drink at bars, but felt guilty when eating her favorite dish: Bangers and Mash. Now, Bangers & Mash can be both the simplest and most complex dishes you’ll ever make. In essence, it’s mashed potatoes and sausage covered in gravy, and then with a side of peas or brussel sprouts. I prefer the sprouts, myself, but peas are the norm. Either way, what SEEMS like very simple and cheap ‘pub food’ can often become your worst nightmare in the kitchen if you don’t cook it right. Either the potatoes are lumpy, the sausage explodes, or even the gravy burns. This is why I think that Bangers and Mash gets such a bad rap. Someone made a mistake on one small part, and it all goes to pot. But fear not! It’s time for your favorite Renegade Kosher Cook to come to your rescue!

First off, we need to look at sausages. If I don’t want to MAKE my own sausage, I’ll order it from Jeff’s Gourmet Kosher Sausage in Los Angeles, CA. Also, if you want a non-meat route, Tofury has some Vegan Sausage Links that are surprisingly good. I know, Tofurky is, in essence, scary stuff. I remember the green tofu molded to look like a turkey, complete with a faux wishbone. It’s no longer as frightening -or- as disgusting as it used to taste. But then, the Vegan market has come a LONG way in improving flavor and taste.

Now, I like to start with 6 to 8 sausage links for cooking. Now, I use beerbrauts, myself, which means that it’s cooked IN BEER. Now, there are several Kosher beers out there: The top ones would be Coors and Miller products, which are overseen by the OU. Also there’s a nice microbrew company I’ve plugged before, Shmaltz. Nice and heady with a robust taste, I’ll drink it when I can AFFORD it. But, since I am poor, I stick with Miller, myself.

Now, to cook the sausages, we start by warming a cast-iron skillet over medium heat, then pouring one bottle of beer into the skillet. Opening another bottle for the cook to nurse on, set the sausages into the beer before covering with a BIG lid. Now, just let the sausages rest there in the beer for about 5-7 minutes. The good thing is that right now the sausage is getting all the flavors from the beer, but the alcohol is cooking away. Remember, with most meats alcohol can be your friend in cooking.

After waiting the 5-7 minutes, you want to take off the lid (Careful of steam!), and then flip them over. The sausages should be getting plump, and the smell should be delicious in your kitchen right now. Recover and continue to cook the sausages for another 5-7 minutes or until browned LIGHTLY all over. We want them cooked, but not burned. Another way to cook the sausages is to set them in a glass casserole dish with a bottle of beer and 1 onion, diced. Just cover with the lid or foil, and then bake at 350 degrees F for 30 minutes and continue. The bonus of this way is if you like onions, you can serve them over the sausages!

Now, we have our cooked sausages. Turn off the heat, remove them from the beer, and discard of the used beer. It’s given its all, and has nothing of value left. Or does it? There’s still lots of flavor there, and with the added meat juices from the sausage, we COULD make a gravy! YES! Let’s do that! Keeping the beer in the skillet or casserole dish (With the onions if you did it the casserole route), Now, gravy is EASY! What we want to do is keep heating the beer over low heat and SLOWLY whisk in 1 teaspoon Cornstarch to start with. If it has trouble thickening as it cooks, slowly continue to add cornstarch in 1/2 teaspoon increments every 2 minutes until nice, thick, and bubbly.

Now, scoop 1 cup mashed potatoes onto each plate, cover with two sausages, and then ladle the gravy over the sausages & potatoes. Finally, add a heaping scoop of peas or brussel sprouts and serve with a nice beer. Mmmmm, just the thing to enjoy after welcoming in the shabbos or while watching some new episodes of Doctor Who! Now, in Great Britain there’s a variation of this known as a ‘Banger Clock’. This is 12 sausages arranged like the points on a clock on a LARGE mound of mashed potatoes before being SMOTHERED in gravy. Eating a whole Banger Clock is a major bragging feat, and some pubs even have contests to see if someone can even manage the feat in one sitting.

But, none the less, we leave Bangers and Mash for ANOTHER British treat: Spotted Dick. I’ll let you all giggle for a while before I continue…

Okay, it’s not THAT funny! Stop it now! Jeez… Now then, funny name aside, Spotted Dick is quite the delight in Britain. And no, it’s not what happens after spending an evening with a Madam of Ill Repute! Well, it is, but… You know what I mean!!! Gah! Anyhow! Food! Let’s make this before my readers’ minds go permanently into the gutter…

First we need to mix 1 1/4 cups self rising flour, a pinch of Kosher salt, 3/4 cup bread crumbs or Matzos Meal, 1/2 cup fine sugar, the zest of one lemon, 6 oz. by WEIGHT of raisins or currants, and 3/4 cup shredded vegetable suet. If you can’t get vegetable suet, I suggest using 3/4 cup shortening. It’s not the SAME, but… It works well in a pinch. Now, mixing all the ingredients together, we want to scoop the ingredients out to the outside of the bowl and slowly add 5 Tablespoons of Milk or soy milk to the center. Then fold the dry goods into the milk and knead until a nice dough is formed. I recommend flouring your hands first, to keep the dough from sticking.

Next, flour the counter before plopping the dough out of the bowl. Flouring your rolling pin, you want to now roll out the dough until about 1/2 inch to 1/4 inch thick. Now, taking some cheesecloth, take the dough and wrap it loosely in the cheesecloth before tying off the corners and edges atop tightly. Now, taking a LARGE pot, fill it with water and bring it to a rapid boil. Taking your bag of dough, drop it into the bubbling water and boil the bag for about 1 1/2 to 2 hours. When it’s done, take the bag out of the boiling water, unwrap, and slice into 1/4 inch slices. Then cover with your favorite custard and enjoy warm!

Okay, so now you have a delicious British dinner all hot, ready, and waiting to eat! I hope you enjoy! I’ll be back next week, once again, to bring you more food and thoughts from my demented mind. Shalom and Good Cooking!

August 18, 2006. dessert, main courses, recipes, Uncategorized. 6 comments.

Not my Whiskey!

So, some brands of whiskey may not be Kosher. Of COURSE the article that I’ve linked to won’t give a full list of the okay whiskey, and the brands under debate. No, that’s too easy! Well, while I mourn the loss of some alcoholic spirits, let’s get to today’s food: ribs.

Ribs, as we all know, is an excellent dish that most males enjoy. Don’t try to deny it, we all love them. Personally, my favorite ways to cook ribs is either smoking them, or dry rubbing them before slowly baking them in the oven. Now, in touching on rib smoking, we can also get into the delicious joy that is burnt end sandwiches. As such, we’ll cover smoking first.

Now, I HIGHLY suggest investing in a good smoker or a two-layer large charcoal grill for this. First, let’s make the sauce. Now, while I have my own personal sauce choices, let’s take a trip to and see their sauce, which is even kosher for Pesach (Hey, you have to give me credit for crediting good ideas.):

Passover Master Barbecue Sauce

1 1/4 cup ketchup
1 cup vinegar
1/4 cup apple juice
1/4 cup brown sugar
1/4 cup honey
1/3 cup oil or unsalted margarine
3 cloves garlic, finely minced
2 teaspoons salt, or to taste
pepper, to taste
Cook ingredients over low heat, in a medium saucepan, about 30 minutes. Sauce will thicken. Chill and use as a basting sauce or marinade for chicken or beef.

©Marcy Goldman

Okay, so now we have the sauce, whether it’s the sauce above, or your own personal choice. Now, if, like me, you don’t have a smoker and instead have a charcoal grill, worry not. Now, the key to barbecued ribs is SLOW COOKING!!! They should not be cooked under low heat, with the flames NEVER touching them. In fact, if there are flames at ALL, hold off for a bit.

Now, the method I’ve found best is to start by stoking the fire with a pile of charcoal on each side of the grill, keeping the center free of coals all together. Once the coals die down to glowing red stones of warm goodness, form the two piles into two rings, one ring to each side, and then fill the rings with wood chips soaked in water. I prefer apple chips, myself, but that’s just my preference. Now, before you add the ribs, put a LARGE pan between the coals to catch all the drippings. We’ll get to those in a minute.

Setting in the second rack layer, set the ribs ABOVE the pan, and close it. From here on out, it’s just quiet patience. Once an hour, add fresh coals and more wood chips to your two piles of heat, making sure the fire doesn’t go out, but also never gets too hot, either. If you have an internal temperature gauge to your grill, the internal temperature should NEVER get above the 200-225 degree range. Any higher, and you risk serving shoe leather.

Now, after the first two hours, you can FINALLY use your barbeque sauce. Using a basting brush, liberally smother the ribs with the sauce, and fear not if any falls down into the pan underneath. We want this to happen. Now, after the fourth hour, bits of meat from the ribs will have fallen down with the saucings to collect and cook in the pan below. If, by now, you and your family are hungry, you can enjoy an old Kansas City treat known as burnt end sandwiches.

Burnt End Sandwiches

Nummy goodness from the pan under the slow cooking ribs
Slices of white bread (Or Matzos during Pesach)

The recipe is simple, really. Take one slice of bread (Or matzos during pesach), slap it onto a plate.

Then, using a ladle, scoop some of the sauce & meat mix onto the first slice.

Finally, put another slice of bread (Or matzos) atop and enjoy!

The best way I can describe this culinary delight is like having Sloppy Joes… On Steroids. It’s very delicious, and only gives a taste of things to come.

Now, by now the ribs should also be checked. If you’re doing a small section of beef ribs, 6-8 hours should be all the time you need to have the ribs be finished being smoked. If you’re doing a full rack of beef ribs like I’ve been known to do, this could take up to two to three DAYS! For this instance, working in teams is a good idea, so the coals, basting, and wet wood chips can be added every hour. Either way, when the meat is loosened from the bones and tender to the touch. Once finished, slice ribs into 2-3 rib sections so they can be eaten easier (Wet naps on hand are highly reccomended as this is a MESSY dish!)

Of course, the best way to have such a feast is to invite all your family and friends over for a large barbeque picnic! Sadly, as there’s beef ribs, Aunt Fran will have to leave her macaroni salad at the grocery store she buys it from. But, corn on the cob with dairy-free margarine, potato salad (Made with mustard, not mayo), and mabye some beers for the older members (I suggest Shmaltz Beer, a company that specializes in Kosher beer. Their Messiah Beer is delicious!). All in all, a wonderful way to welcome in Shabbat or -MY- favorite holiday, Purim!

Now, tomorrow I’ll get into dry rubbing and baking your ribs, be they lamb or beef, and even share my own PERSONAL secret dry rub recipe! Shalom and Good Eating!

January 31, 2006. main courses, recipes, Uncategorized. 5 comments.


Welcome, welcome. I have a few friends and family in Hawaii, and it always amazes me when people claim that, to keep kosher, they must give up on the island dining experience! No! Never! True, you can’t have roast pig or spam, but there are PLENTY of dishes you can still eat!

First, I’m going to look at a popular Hawaiian lunch, Spam Musubi. Now, as we all know, you CAN’T have Spam! It’s not Kosher, after all. But, what if you used Jewish Spam…? Yes, folks, I’m talking about Gefilte Fish! Now, gefilte fish, like Spam, is a semi-firm mix of ALL the parts of the animal they can’t use. With Spam it’s the pig, and with gefilte fish, it’s obviously fish (Usually Whitefish of some variety). This in mind, let’s look at our first recipe:

(Jewish) Spam Musubi

4 Cups cooked Sushi Rice
1 Loaf gefilte fish (Do NOT use the jars as it won’t turn out right.)
1 package Nori (Sheets of seaweed)
1 Bottle of Teriyaki sauce (Kikkoman makes a kosher Teri sauce, so no worries!)

Slice the gefilte fish into 1″ thick blocks while heating up griddle.

Using your favorite oil to coat the pan (I prefer Macadamia Nut oil for this snack, but olive works just fine…), slowly grill the fish on each side until slightly browned.

Before removing from the skillet, pull out your teriyaki bottle and douse the fish to taste. This is why I suggest the bottle itself. Some will want a little sauce, and some will want a LOT of sauce!

Setting the fish aside as it soaks in all that Teriyaki sauce, shape the rice into blocks about 1″-2″ high, taking care that the size is the same shake as the gefilte fish blocks you chopped & fried.

Taking the sheets of Nori, Slice each sheet into four elongated strips.

Now we build! Set one slice fried fish atop a rice block, and then wrap the fish and rice with the Nori. Continue until all built.

Now, these make excellent lunches! All you have to do, to keep them safe, is wrap them up in cellophane individually, and then you can toss one or two in a lunch before the kids or yourself runs off to school. They also make a rather different treat during Purim, and a large batch could easily be made up for a class fundraiser of some sort. Now, shifting gears slightly, I’m going to share a delicious Hawaiian breakfast with you all that I love to cook. It’s simple, easy, and VERY filling! Folks, I give you….

Loco Moco

4 Veggie Burger Patties
4 Eggs
8 Cups Rice, Cooked
4 Cups Chicken Gravy

First, we want to crack and fry the eggs in an open skillet.

While they fry to sunny side up, warm up the veggie burgers until both are cooked.

Taking a bowl, scoop 2 cups of the cooked rice in the bowl. Next top the rice with the patty, then a fried egg. Cover the whole dish with gravy to personal taste.

Serves 4.

This dish can be customized to fit most tastes. If you have no qualms about mixing beef and fowl, switch the veggie patties for beef and use beef gravy. For more of an island taste, eliminate gravy all together and use Teriyaki sauce. Use Turkey burgers and Turgey gravy to get rid of excess gravy from Thanksgiving. The great thing about this dish is it can be changed around to fit your personal food restrictions, but will still turn out delicious no matter how you slice it!

Tune in tomorrow night when we’ll look into pizza, of all things, and how no meat and dairy can’t stop you from enjoying delicious food. Until then, Shalom and good cooking!

January 27, 2006. breakfast, recipes, snacks, Uncategorized. 5 comments.