Happy New Year! L’shannah Tovah!

September 28th, 2011

So, when my friend started talking about her family’s celebration of Rosh Hashanah… I was reminded of this huge feast my roommates had a couple years ago…

I decided that we needed some Challah. For Rosh Hashanah, it is shaped into a circle to represent creation (and correct me if I’m wrong- My knowledge of Jewish practice is coming mostly from Google).  I tried a six strand braid for the first time… needs some work but still delicious.

The food focuses on sweet dishes to symbolize an upcoming sweet year.  The traditional ones are  apples dipped in honey and honey cake.  Some families also serve fish. Taking this into account and trying to be healthy I made a simple beet salad and Orange-Ginger-Garlic Poached Salmon.

Orange-Ginger-Garlic Poached Salmon

1 cup orange juice
1 cup water
1 large garlic clove, sliced
1 in ginger, sliced
salt and pepper
4 4oz pieces of salmon

1. Bring all the ingredients except the fish to a boil in a deep frying pan.
2. Let it boil for about 10 minutes and add water if it reduces too much.
3. Add the salmon and boil for about 20 minutes or until the salmon is cooked.

Review: The Encyclopedia of Sandwiches

May 2nd, 2011


Delightful! Lovely! Those are the words that come to mind when I picked up The Encyclopedia of Sandwiches.

To be honest, I was a little apprehensive about this cookbook.  How hard is it to make a sandwich?  Do you really need recipes for them?

But this book surprised me.  Besides the gorgeous photos and a cute size, each sandwich has its history.    I’ve really enjoyed flipping through it and learning about the background of common sandwiches.   I loved the ingredient index at the  beginning- now if I’m looking for inspiration, I can compare what I have in the house to the index.

This is what I did to make the Kofta pockets- I only had to go buy some ground lamb.  The directions were easy to follow and the sandwich was great.  Overall, a really cute  cookbook!

Kofta Pockets
1 pound ground lamb
2 teaspoons salt
1/4 cup minced yellow onion
2 garlic cloves, smashed and peeled
1/4 cup fresh parsley, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/2 cup toasted pine nuts, ground into a meal in a food processor

1. In a medium bowl, combine all the ingredients. Using your hands, mix well until smooth. Refrigerate for at least 15 minutes or overnight.
2. When ready to cook, form lamb mixture into 1 1/2 to 2 inch balls. Preheat grill to medium. (or bake at 350).
3. Grill- occasionally rotating until evenly browned and cooked through. Bake- for about 20 minutes.
4. Serve in pitas with tzatzki sauce, tomatoes and lettuce.

Disclaimer: This cookbook was sent to me by the publisher free of charge.

Wings and Siblings!

February 1st, 2011

Swing Sets for Kids… that is the latest link that CSN asked me to post for a $85 giveaway (coming soon!)… I like the challenge of working the links into my posts seamlessly but when I thought of this one… I only thought of playing on the swing set with my brother and sister…

I would be the princess perched on the top of the monkey bars-dancing around! Resa was the captain- she would steer us around giant octopi and fuel the swing set by swinging.  Joe was the scientist- he fixed and made things.  Fun Sibling Memories…

Joe and I made these Chicken Wings with Ginger and Caramel to complement my sister’s cocktail entry… They were good but you should double the sauce and cook it for half the time (as long as the chicken is cooked through).  These burned really quickly.

Stayed tuned for information on how to vote for Resa’s entry!