In this recipe carrot slices represent the gift coins traditionally given to Jewish children as Hanukkah “gelt”, or money. This particular way of cooking the vegetable was in the original Julia Child TV show and book, THE FRENCH CHEF. Continue reading
For a number of years our family has enjoyed this recipe by Julie Grimes Bottcher from FINE COOKING magazine. I have added a couple of my own steps to make both the preparation and the cleanup easier for a busy cook. It can be doubled to serve a crowd and the leftovers are good reheated. Continue reading
It is always a treat to discover new ways to cook favorite foods and in his appetizing cookbooks Israeli-born London restaurateur Yotam Ottolenghi provides many such opportunities. From PLENTY here is a new way to prepare cauliflower requiring a minimum of effort to produce a marvelous mix of flavors and textures and a stunning array of colors. Continue reading
For some people it may seem a bit early to think about what to serve at the end of this month, but for me planning for Thanksgiving dinner is an enjoyable process that I start as soon as the November issues of the cooking magazines appear.
This is from RECIPES REMEMBERED, a marvelous book published by the Museum of Jewish Heritage – A Living Memorial to the Holocaust. Author June Feiss Hersh meticulously presents recipes shared by survivors and their descendants. The contributors are Jews from around the world, so with their personal stories come special flavors and seasonings that reflect their origins. The author of this recipe lived in Austria under Nazi rule until 1940, when an uncle managed to get papers to bring her (then 10 years old) and her mother to America. This story ends happily with a reunion with her father after the war. She is now the mother of two with seven grandchildren and a great-grandchild!