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

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

Guest: Nina Glick

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)

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

Black and White Cookies

Melissa Clark
Course Dessert

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.”

Flavors of Havana (#47)

Flavors of Havana (#47)

Guest: Cindy White

I loved talking with Cindy about this new Bed-and-Breakfast in Havana, Cuba featuring Kosher food. What a great way to encourage Jewish tourism. And Cindy’s company stateside will help plan your entire itinerary while in Cuba including a tour of Jewish Havana! Be sure to check out the family recipe she’s shared. If you can’t go to Cuba this year at least you can bring some of those tropical flavors into your own kitchen.

 

 

Cholent

Cholent

 

Cholent

Ingredients
  

  • 3 large red potatoes
  • 1/2 lb. white malanga
  • 1/2 lb. yuca
  • 2 onions chopped
  • 2 1/2 lbs beef brisket cut into chunks
  • 1 cup dried beans white beans, pinto, chickpeas, red beans
  • 1/2 cup kasha
  • 3 whole garlic cloves
  • 28 oz can crushed tomatoes
  • 1/2 tsp black pepper
  • 1 1/2 quarts beef broth
  • 1 tbsp kosher salt
  • 1 1/2 tsp paprika
  • 1 tsp cumin
  • 1 1/2 tsp oregano

Instructions
 

  • In large slow cooker, place the root vegetables in a single layer on the bottom of the cooker.
    Layer the onions
    Next add beef
    Rinse and put beans, kasha, garlic, oregano and pepper on the meat
    Mix together 1 quart broth (save 1/2 quart for the end), salt, paprika, and cumin
    Pour the broth over the cholent.
    Cook on a low heat for 12-14 hours (add more broth as needed).
Mixed Green Olive-Cannabis Schmear

Mixed Green Olive-Cannabis Schmear

 

Ingredients
  

  • 3 cups Green Olives Such as Castelvano olives & Cerignola pitted
  • 3 Anchovy filets
  • 6 Garlic cloves crushed
  • 1 tbsp Cannabis infused olive oil *
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Zest of lemon
  • 3 tbsp Freshly squeezed lemon juice
  • pinch Crushed red chilies
  • 3 tbsp capers, rinsed
  • 1/2 cup flat leaf parsley chopped

Instructions
 

  • Pulse olives, anchovy filets, garlic, cannabis olive oil and evoo, lemon juice, parsley, capers and crushed red chilies until a chunk paste is formed.
  • Serve as a dip for crudites or with garlicky toast, or schmear on your favorite burger as a delicious and savory topping.
  • *Please see recipe for cannabis preparation process outlined in Potza Balls Recipe on this site.