Situated in the south of Jerusalem, the project benefits from one of the city’s most prestigious and desirable locales, nestled in a particularly attractive area between the Talpiot neighborhood and the green groves of Kibbutz Ramat Rachel.
When most people hear the word Chanukah they start thinking dreidels, latkes and jelly donuts.
Me? I start to contemplate polishing the menorahs, a job that I have to psych myself up for several weeks in advance. Sweetening the tedium of tarnish removal is a favorite winter treat: leafing through the new drop of cookbooks, released just in time for Chanukah. There is nothing like cracking open a fresh new cookbook, the pages still pristine and crisp and wondering what surprises are about to jump off the pages and leap onto your serving platters as they wait to be carried to your table and devoured.
If you’re anything like me, you have been waiting for the latest volume from everyone’s favorite cook, Jamie Geller, for a long time. Her third cookbook, Joy of Kosher: Fast, Fresh Family Recipes, is bursting with tantalizing recipes and is clearly a labor of love that goes straight from Jamie’s heart to yours.
Part of Jamie’s success is that she is so real. She doesn’t pretend she knows it all; she shares her triumphs, and kitchen mishaps, equally – and more than any other kosher cookbook author, Jamie is the girl next door. In Joy of Kosher III, Jamie takes things to the next level, sharing personal stories about her life and family, as well as pictures of the entire Geller clan and suddenly Jamie, who describes herself as “an incurable hugger,” has become your best friend. And honestly, wouldn’t you trust your best friend when she says, “you must try this recipe”?
In this case, Jamie’s recipes have split personalities with each of the 100 recipes presented two ways: a quick and easy version for when you need to get food on the table ASAP and the other, a dressed up version, for those occasions when you want to serve something with a little extra panache. Many of the recipes also include tips, timesaving suggestions, wine pairings and other helpful advice. Published by William Morrow, Joy of Kosher III is aimed at the mainstream market and, using her engaging writing style, Jamie nimbly demystifies kashrus so that it doesn’t seem complicated or overly restrictive.
The recipes…ah, the recipes. As I turn the pages, I have to restrain myself from heading to my kitchen and trying them out right now. Garlic Wilted Spinach, which Jamie skillfully transforms into Wilted Spinach with Garlic Chips, is something that will definitely be on my Shabbos menu this week. Somewhat Sephardic Chulent is intriguing with brown rice, sweet potatoes, chickpeas, eggs, turmeric, cumin, cinnamon and allspice and becomes downright fascinating when upgraded to Puff Pastry Sephardic Chulent Cups. Chilled Coconut Berry Soup looks like the perfect appetizer for a Shabbos meal, and with the addition of Fruit, Flower and Mint Ice Cubes has the potential to be a real show stopper at your next simcha. Spiced Pumpkin Mousse, a dessert that you can actually claim has nutritional benefits since it is made with protein packed tofu and uber-nutritious pumpkin, looks mouth-wateringly easy and when you upgrade it to Cocoa Cream Pumpkin Mousse Trifles it graduates to sinfully delicious. Add in ten different varieties of challah, Yom Tov menu suggestions and a four page recipe index of Pesach-friendly recipes and there is a whole lotta yumminess going on here.
With chapters titled “Thursday: 4:30 a.m., I think” and pictures of the youngest Geller wearing a roll of toilet paper on her head while surrounded by miles of the unfurled white stuff, Joy of Kosher III is a unique volume that exudes warmth, humor and a sense that with our hectic schedules and the demands of everyday life, Jamie is truly one of us. Half cookbook, half a delightful invitation into Jamie’s home and her heart, Joy of Kosher III is a seriously good read and a welcome addition to any kitchen. Okay, Jamie, I’m ready for my hug!
The names Leah Schapira and Victoria Dweck are well known in the kosher food world and with the introduction last year of their new “Made Easy” cookbook series, the two have legions of loyal fans everywhere. While I enjoyed their first two cookbooks, the first tackling Passover and the second shining the spotlight on appetizers and side dishes, it is their third volume, Kids Cooking Made Easy, that has me falling head over heels in love.
About the Author: Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and many private clients. She can be contacted at firstname.lastname@example.org.
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One should not give the money before Purim morning or after sunset.
The mishloach manos of times gone by were sometimes simple and sometimes elaborate, but the main focus was on the preparation of the delicious food they contained.
One of the earliest special Purims we have on record was celebrated by the Jews of Granada and Shmuel HaNagid, the eleventh-century rav, poet, soldier and statesman, and one of the most influential Jews in Muslim Spain.
The lessons conform to the sensitivities and needs of the Orthodox community…
The program took on special significance as it marked not only the first anniversary of Rebbetzin Kudan’s levayah but also the 27th yahrzeit of Rebbetzin Chaya Mushka Schneerson, a”h.
It captures the love of the Jewish soul as only Shlomo Hamelech could portray it – and as only Rabbi Miller could explain it.
Erudite and academic, drawing from ancient and modern sources, the book can be discussed at the Shabbos table as well as in kollel.
I’m here to sit next to you and help you through this Purim with three almost-too-easy mishloach manot ideas, all made with cost-conscious paper bags.
Kids want to be like their friends, and they want to give and get “normal” mishloach manos stocked with store-bought treats.
Whenever he did anything loving for me, I made a big deal about it.
“OMG, it’s so cute, you’re so cute, everything is so cute.”
A program that started with a handful of volunteers has grown exponentially to include students from a wider array of backgrounds.
One of the best perks of writing about restaurants is that we often have the opportunity to taste a broad sampling of menu items and the chef at Brasserie Halevi kept up a steady stream of food to our table.
His entire existence was about spreading simcha and glorifying G-d’s name on a daily basis.
As always, when it comes to electronics, you get what you pay for.
“The secret to a good donut is using quality ingredients and the ability to be patient and give them time to proof.”
“We had been in our first-period class for less than three minutes, and the website was already in-motion,” Rabbi Young told The Jewish Press.
It may be sweater weather now, but sooner or later summer will be here, bringing abundant sunshine, swimming, barbeques and mosquitoes.
Printed from: http://www.jewishpress.com/sections/food/recipes/third-times-the-charm/2013/11/15/
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