A want-to-be cook who reads cookbooks like novels. Usually dancing. Hard to stop when talking about healthcare. Think I'm French. I'm Zahavah and it's nice to meet you.
I took a cooking course and one of the classes focused entirely on eggs (four hours!). I successfully poached eggs for the first time in my life. We also made souffles, hollandaise, and mayonnaise.
http://koshercamembert.wordpress.com/2011/11/06/one-egg-is-enough/
I also love Middle Eastern dishes with eggs, especially shakshuka and sabich (pita filled with egg, eggplant, spicy sauce, and salad; http://www.saveur.com/article/Travels/Israel-Sabich-Sandwich)
Also, interestingly, when I was working on a kibbutz in Israel many many years ago, we had two tea breaks. Once at around 10 am, since we had been up working in the fields since 6 or 7 and a second one around 4. We usually ate very plain tea biscuits - rectangular not-too-sweet cookies - that we would dunk in our tea (or coffee) and eat along with oranges.
I'll throw another scone recipe into the mix - chocolate and cinnamon scones. What a great afternoon snack!
http://koshercamembert.wordpress.com/2009/03/17/stand-proud/
I have been known to eat a big pile of roasted brussels sprouts or broccoli for dinnner, especially when covered in grated parmesan. Not much of a recipe to share. But, I've found hummus to be a great, inexpensive, and easy to make from scratch dish. Use it as a dip for fresh pita and some raw vegetables.
http://koshercamembert.wordpress.com/2012/04/15/dirty-little-secret/
I use dutch ovens (I like the French term, cocotte, personally!) for nearly everything. Braising meat is an obvious choice - Middle-eastern spiced French roast (http://koshercamembert.wordpress.com/2011/08/07/and-then-there-were-five/) and soups come out great! I've even used mine to deep fry doughnuts:(http://koshercamembert.wordpress.com/2011/12/20/between-mouthfuls/)
I've tried to correct these links:
I recently roasted a couple of chickens:
(https://koshercamembert.wordpress.com/2012/01/15/to-the-wind/)
then made stock, and used it to make butternut squash and cannellini bean soup:
https://koshercamembert.wordpress.com/2012/01/19/the-weekend-end/
After roasting a chicken, I simmer the carcass for about 4 hours with a few vegetables and end up with stock. I freeze it in 1 quart ziplocks and then have it ready whenever I want homemade stock.
I first made stock from scratch during a cooking course - and here are a bunch of tips I picked up: https://koshercamembert.wordpress.com/2011/11/15/well-armed-or-a-souper-sunday/
I recently made roasted some chicken (https://koshercamembert.wordpress.com/2012/01/15/to-the-wind/), made stock, and then used it to make a butternut squash and cannellini bean soup (https://koshercamembert.wordpress.com/2012/01/19/the-weekend-end/)
I just made sufganiyot (jam-filled doughnuts) for the first time. Much easier than I expected and quite possibly the most delicious think I've made in a long time! http://koshercamembert.wordpress.com/2011/12/20/between-mouthfuls/
try pear tarte tatin with red wine caramel: http://koshercamembert.wordpress.com/2011/10/16/the-chase/
Wow...so many awesome cookies, but my absolute favorite is a chocolate chip cookie with almond butter and hand chopped callebaut chocolate http://koshercamembert.wordpress.com/2009/05/17/not-so-traditional/
I just posted my menu and my mom's chocolate cake. http://koshercamembert.wordpress.com/2011/11/20/to-her-table/
I love lentils. After a visit to Cairo, I brought home a koshary recipe with firm de Puy lentils served over very short pasta.
http://koshercamembert.wordpress.com/2010/02/22/egyptian-takeout/
I also use red and brown lentils (they fall apart easily) for a red lentiil soup with tomato, middle eastern spices (sumac, cumin) and a dash of lemon juice. http://koshercamembert.wordpress.com/2010/04/18/last-all-week/
Finally, I've made an Ethiopian lentil dip inspired by singer/song-writer Idan Raichel. It's not very pretty, but it does taste good. http://koshercamembert.wordpress.com/2009/03/30/salata-idan/
Now this is one of my faves and I have a bunch of recipes to share.
1) Raw collard slaw - I couldn't fathom cooking this in the traditional ham centric way, so I turned it into a asian-style slaw, marinating the finely chifonnaded collards in vinegar to shoften them.
http://koshercamembert.wordpress.com/2009/08/12/a-fine-mess/
2) Broccoli slaw - another asian-inspired dish and so good I ate a whole bag of these marinated shaved broccoli stems
http://koshercamembert.wordpress.com/2011/06/23/no-need-to-share/
3) Warm squash (butternut, acorn, etc.) and white bean salad with an almond butter - balsamic - orange blossom vinaigrette
http://koshercamembert.wordpress.com/2009/02/18/not-quite-clotilde/
I forgot to submit my pear recipe - another tarte tatin, but with red wine in the caramel. I love Share your Sweets and look forward to contributing again
I make a sald with beets and grapefruit - it really lets these few simple, quality ingredients shine and is gorgeous to boot. http://koshercamembert.wordpress.com/2009/06/05/a-super-sous-chef-and-co-host/ and on Photograzing: http://photograzing.seriouseats.com/2009/06/salad-with-beets-and-ruby-red-grapefruit.html
In the spirit of Rosh Hashana, I'd like to share my whole wheat challah recipe (straight from the bread machine!) - I find the addition of honey (on top of the sugar in the recipe) help counter the heartiness of the whole wheat (please ignore the horrible pictures!) : http://koshercamembert.wordpress.com/2009/03/01/eric-and-alizas-challah/
A second recipe I'd like to share is honey madeleines. I made them after a really bad day when I learned the Hebrew/Arabic expression "one day honey, one day onion" - when you have an "onion" (bad) day, it will be followed by a "honey" (good) day. And, madeleines in the morning make any day a godo one. http://koshercamembert.wordpress.com/2009/08/27/honey/
During the summer, there's a farmers market every Monday. When I can get out work before 6, I try to got. Now that summer has faded and I've started a new job Russo's market (http://russos.com/) is my go-to and just a few minutes from my office. One of my favorite dishes to make with the freshest greens I can find is what I call my "green greens salad" - a simple cumin-lemon-cayenne dressing over whatever greens you can find.
http://koshercamembert.wordpress.com/2011/06/21/yank-the-covers-off/
I just went apple picking yesterday.....the strudel is almost ready!
Not sure what you're looking for, but everything on my foodblog is kosher -- feel free to email me directly with specific questions. www.koshercamembert.com
I have never tried to make good old Southern fried chicken. However, I do make a great chicken schnitzel - an Israeli (and German) classic. The nice thing about schnitzel is that you can easily slice it up and serve it over a salad. Here's the recipe: http://koshercamembert.wordpress.com/2011/07/27/he-said-she-said/
Williams Sonoma: Soups -- http://www.amazon.com/Williams-Sonoma-Collection-Diane-Rossen-Worthington/dp/0743224442 I've used it for years. Their regional cookbooks (southwest, etc.) are great. And I have over 50 cookbooks!
I just made a simple summer succutash with quick oven-roasted corn, purple peas (doused in lemon juice and bathed in butter to help them keep their color), and tomatoes. http://koshercamembert.wordpress.com/2011/08/29/lets-take-a-butter-bath/
Just made a succotash with corn off the cob, purple beans, and tomatoes. I used a bit of lemon juice and a butter bath to keep the purple beans from turning green. http://koshercamembert.wordpress.com/2011/08/29/lets-take-a-butter-bath/
Oven-roasted corn on the cob (for when you live in a city apartment and don't have a grill!) - slather it with butter and cheese. It's so messy you might need to eat it over the sink! http://koshercamembert.wordpress.com/2009/05/26/city-living/
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http://koshercamembert.wordpress.com/2012/05/04/under-the-wire/