Posts Tagged ‘kosher’

The Silver Platter

May 19, 2015

Disclosure: Artscroll provided me with a review copy of The Silver Platter. Opinions expressed are my own.

The Silver Platter is what you would expect from an Artscroll cookbook: beautiful photos of food, attractive layout and stylish recipes. The book also represents the launch of a new kosher food personality, Daniella Silver, under the mentorship of the beloved cookbook author (and fellow Canadian) Norene Gilletz.

If the book has a distinct “culinary point of view,” it is best summed up as follows: easy, uncomplicated recipes that are simply seasoned, gluten-free (or adaptable to gluten-free) and feature lots of fresh vegetables/grains/legumes. While the cookbook looks like it belongs on a coffee-table, it will get a work-out in the kitchen.

Within two days of getting the book, I made four recipes from it. On Thursday, I made the Cheesy Smashed Roasted Potatoes (big hit–see below for recipe), and on Friday, I made the Lemon-Infused Lentil Rice, the Roasted Baby Potato & Tomato Medley and the Shaved Corn & Asparagus Salad (substituting string beans for the asparagus–also see below for recipe). Everything was easy to make and was a success.

The cookbook has a certain level of health-consciousness, prominently featuring trendy grains and vegetables like quinoa and kale. As a nice bonus, the back of the book lists nutritional data for every recipe. But, the cookbook seems to be more about “family friendly” than “super healthy.” While sweeteners aren’t tossed into every recipe, sugar, honey, maple syrup, ketchup and jam are fairly frequent additions to marinades/sauces for fish/chicken/beef and to salad dressings.

The dessert section features mostly simple, home-ey recipes, like cookies, brownies and bundt cakes, which all use oil instead of margarine or butter. Additionally, every dessert recipe is either flourless or can be made with gluten-free flour mix. Not all the dessert recipes will work for Passover, but quite a few will, such as the Rocky Road Brownie Cake and the Almond-Crusted chocolate Tart.

Here is one thing that I wished this cookbook had: suggested menus. I would have loved to have seen how Daniella Silver puts these recipes together into full meals for different occasions.

Speaking of menus, if you are still looking for dairy recipes for Shavuos, here is a list of dairy recipes in the book: Dairy Blueberry Soup, Double Cheese Cauliflower Gratin, Crustless Spinach & Feta Cheese Tart, Caprese Penne Salad, Roasted Balsamic Tomatoes & Feta Cheese, Fresh Berry Toast, Lemon Garlic Spaghetti, Cauliflower Crusted Pizza, Grandma Marion’s Cheese Muffins, Carrot Cake and Heavenly Halvah Cheesecake.


Reproduced from The Silver Platter, by Daniella Silver with Norene Gilletz, with permission from the copyright holders, ArtScroll/Mesorah Publications.


Five Grain Three Seed Gluten-Free Sesame Sticks

June 9, 2013


These sesame sticks started out as a copycat version of Mary’s Gone Crackers. I found the cracker shaping process tedious, so I took Hindy’s lead and made pretzel sticks instead. Much, much easier.

I looked at quite a few copycat recipes and and decided to  simplify the ingredient list and cooking method. Most recipes call for cooking quinoa and brown rice in separate pots. I cooked the grains in one pot. Instead of adding lots of different seeds, I used just poppy seeds and sesame seeds (two seeds I almost always have on hand for challah baking).

I added in a little twist that has nothing to do with the original cracker. My grandmother, A”H, used to make onion poppy seeds crackers. I added in some minced shallot because I love the flavor combination of onion or shallot with poppy seeds.

The flavor of these pretzels remind me of the sesame sticks that come in some bags of mixed nuts. Of course, these are more nutritious.

Wholesome, tasty and easy to make–these addictive sesame sticks have got it all.


Chocolate & Coconut Milk Ganache: Easy, Delicious, Dairy-Free Frosting

May 22, 2011

I tried substituting coconut milk for cream in a chocolate ganache. The result was perfectly smooth, delicious chocolate frosting that did not taste of coconut and did not taste “dairy-free.”

You barely need  a recipe. Heat 4 ounces of coconut milk (I used a microwave), and pour the hot liquid over 4 ounces of finely chopped chocolate (I used Callebaut 60/40). Wait a minute, and then stir until smooth. That’s it. The frosting stays soft and shiny even two days later.

Update: I should probably add, for those people who are not used to working with ganache, that the ganache might be quite liquid at first, depending on how fluid your chocolate gets when hot, and on how warm your ganache is. As the ganache cools, it thickens. When it is thin, it can be used as a glaze, and when it is thickened, you can use it more like a frosting. The Callebaut 60/40 chocolate is less fluid when melted than some other fine chocolate and my ganache was thick almost right away. Chocolate chips are also formulated to be less fluid when melted, and also might make a ganache that is thicker more quickly. Just remember to finely chop the chocolate with a knife or in a food processor before pouring over the hot coconut milk.

One more thing: of course, this will work with heavy cream instead of coconut milk, if you want a more traditional ganache.

Kosher Baker Mompreneurs

February 1, 2011

I recently posted about kosher bloggers. Here is another thing I am wondering about: how many women have kosher home-based or small scale baking businesses? (more…)

Lots of Jewish/Kosher Food Blogs

January 5, 2011

I was curious about how many Jewish/kosher food blogs (in English) there are out there.


Knish Nosh

March 2, 2010

Joe Pastry has an interesting tutorial on making knishes. His recipe (for dough, anyway) is fairly similar to Judy Bart Kancigor’s recipe (published in her book Cooking Jewish). Judy’s recipe, in turn, is based upon Arthur Schwartz’s recipe. (more…)


February 18, 2010

Purim is around the corner, so time to start baking hamantaschen! I made a slightly tweaked version of Sara Finkel’s recipe from Classic Kosher Cooking (p. 246) (scroll down for the recipe).

Sara Finkel’s current (and also stellar) recipe for hamantaschen (from her new book Classic Kosher Cooking Vol. 2:  Simply Delicious, Targum Press) is available here along with some suggested holiday recipes.  If you are looking for a good hamantaschen recipe, I can highly reccomend both of Sara Finkel’s recipes. My mom just made Sara Finkel’s newer hamantaschen recipe and was thrilled with the results.

Update: If you are looking for a chocolate hamantaschen, I have also made chocolate mint truffle and chocolate peanut butter.


Black and White Cookies

February 12, 2010

The black and white cookie is a favorite of my Brooklyn-born husband, and–under his influence–it is now one of my son’s favorite, as well. To please them, I have worked out a recipe that makes very authentic tasting cookies. (more…)

Cafe Beaujolais Buttermilk Cinnamon Coffee Cake (dairy-free version)

January 26, 2010

The LA Times recently posted this recipe from their vault. It was selected as one of the top twelve recipes printed in the newspaper in 1985.

I baked this in a 9″ round pan and used pecans instead of almonds. Oh, and I used soy milk instead of buttermilk. If you want to know how the original recipe is supposed to look (baked in a 9×13 with sliced almond on top), go here. (more…)

Chernowitzer Challah

July 1, 2009

I love Maggie Glezer’s book A Blessing of Bread. My husband likes a challah with plenty of oil, so I tried the Chernowitzer challah. We were very pleased, although I think I could up the oil even more!

The flavor is a bit like the Peter Reinhart BBA poor man’s brioche, but the texture is challah-like (naturally).

I think I will submit this to Yeastspotting.