What’s Your Go-To Condiment? (#52)

What’s Your Go-To Condiment? (#52)

Apr 17, 2020 | Culture, Episodes, Food, Jewish, Podcast

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Guest: Carolyn Sherman Gutierrez

I had great fun talking with Carolyn Sherman Gutierrez of ISH. Who knew horseradish could be so versatile? Or come in so many flavors? I’ve had fun experimenting at home (too much time) and even got my husband on-board! But that’s really only part of the story. What is so cool is that Carolyn took this hobby of her dad’s and made it into a serious business on her own. Hope you enjoy the episode. AND if you are the first two people to email me at: beth@thebigschmear.com Carolyn will send you a package of 4 jars (they’ll go way faster than you think) so you’ll get to sample all four flavors! I hope to hear from you soon 🙂                                                                                                                                                                      Happy Listening!

 

Is Tahini the New Peanut Butter in Your Kitchen Yet? (#50)

Is Tahini the New Peanut Butter in Your Kitchen Yet? (#50)

Mar 22, 2020 | Culture, Episodes, Food, Jewish, Podcast

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Guest: Amy Zitelman

Co-founder and CEO of Soom

Meet Amy Zitleman, Co-Founder and CEO of Soom. Haven’t heard of them yet? Soom is a tahini manufacturer located in Philadelphia founded and owned by three sisters, Amy, Shelby and Jackie (she lives in Israel). In addition to the best tasting tahini ever, they also make Silan (date syrup) and Chocolate Sweet Tahini Halva Spread!

I had a lot of fun talking with Amy about Soom and all their products. Not only did I expand my knowledge of tahini as a healthful and versatile ingredient; as we chatted Amy suggested all kinds of easy ways to include tahini in your everyday healthy snacking. So settle back and listen to a fun episode. Alert: after hearing this episode you’ll have lots of ways to get to the bottom of that jar of tahini in your fridge! Oh, and be prepared to really want some tahini…now.

 

 

A Tribute to the Queen of Kosher Cuisine, Norene Gilletz (#49)

A Tribute to the Queen of Kosher Cuisine, Norene Gilletz (#49)

Mar 4, 2020 | Culture, Episodes, Food, Jewish, Podcast

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Guest: Nina Glick

On this special episode we pay tribute to Canada’s Jewish Julia Child, Norene Gilletz who passed away last month. She leaves us with an amazing Jewish food legacy. She published 12 cookbooks, has a huge following on Nornene’s Kitchen (her facebook page) and she shares recipes and stories on her website.

Please join me as I talk with Nina Glick, a close friend of Norene Gilletz, as she tells us about this very special lady.

Norene Gilletz

The 100 Most Jewish Foods (#48)

The 100 Most Jewish Foods (#48)

Feb 20, 2020 | Culture, Episodes, Food, Jewish, Podcast

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Guest: Alana Newhouse

Photo Credit: MIchelle Ishay

I love the book, and I think you will too. It’s full of history, stories and of course, recipes! Imagine deciding to compile a book of the 100 Most Jewish Foods! Where would you start? How would you decide what foods didn’t qualify? My guest for this episode is Alana Newhouse, editor of this book and editor-in-chief of Tablet Magazine. Alana and I talk about the book, of course. She gives us a behind-the-scenes view of how it all came together. We even manage to have a few minutes to talk about Tablet, the contemporary on-line Jewish Magazine that covers news, events, arts and of course, food. I hope you enjoy the episode.

Black and White Cookies

Black and White Cookies

Feb 20, 2020 | Culture, Food, Jewish, Recipe

Melissa Clark

Black and White Cookies

Print Recipe
Course: Dessert
Ingredients Method

Ingredients
  

For the Cookies
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1/4 cup whole milk
  • 1 tsp fresh lemon juice
  • 6 tbsp unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
For the Glaze
  • 1 1/2 cups confectioners' sugar
  • 1/4 cup whole milk
  • 1 tbsp whole milk
  • 1/2 tsp pure vanilla extract
  • 1/4 cup unsweetened cocoa powder sifted

Method
 

  1. Position a rack in the upper third of the oven. Preheat the oven to 375ºF (190ºC). Line two baking sheets with parchment paper or silicone baking mats.
  2. Sift together the flour, baking powder, and salt into a medium bowl and set aside.Combine the vanilla, milk, and lemon juice in a small bowl or a measuring cup and set aside.In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter on high speed for about 1 minute, until light and airy.Gradually mix in the granulated sugar. Add the egg and beat until incorporated, then stop to scrape down the bowl.
  3. With the mixer on medium-low speed, alternately with the flour and milk, mixtures in three additions, starting and ending with the flour mixture and mixing until just combined after each addition; stop to scrape down the bowl as often as necessary.
  4. Use a cookie scoop or a tablespoon to drop 1-tablespoon mounds of dough onto a prepared baking sheet, spacing them about 1½ inches (4 centimeters) apart. Bake in the upper third of the oven for 8 to 10 minutes, until the cookies are firm to the touch and fragrant. Repeat with the remaining batter. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack set over a sheet of parchment paper. Turn them over—the flat underside will become the top side of the cookie for easy glazing—then cool completely.
  5. Make the glazes: Combine the confectioners’ sugar, ¼ cup (60 milliliters) of the milk, and the vanilla in a small bowl and stir until smooth. Holding a cookie in one hand over the bowl of glaze, use a small spoon to scoop up the glaze and pour it over half the cookie, then, with the back of the spoon, move the glaze around to completely coat half the cookie. Push any excess glaze off the edges so as to fully cover the half. Return the half-glazed cookie to the rack.Repeat with the remaining cookies.
  6. Add the cocoa powder to the glaze remaining in the bowl, then add a teaspoon or two of additional milk, just enough to loosen it—you want it opaque enough to cover the cookie, but thin enough to be workable. Mix until smooth.
  7. Glaze the unglazed half of each cookie as you did with the white glaze. Return them to the rack to set for 30 minutes before eating them or packing them up.
  8. The cookies will keep in an airtight container at room temperature for up to 3 days.

Excerpted from The 100 Most Jewish Foods by Alana Newhouse (Artisan Books). Copyright © 2019. Photographs by Noah Fecks.”