Elat Pastry Cafe, just opened up a brand new Kosher Parve (Kehilla) Coffee shop on Pico. Being a coffee lover, and very particular about my coffee, I can tell you that I was surprised for the best. Continue reading “New Pastry & Cafe House on Pico. Totaly Parve.”
When I was diagnosed with allergies to wheat and dairy back in 2003, I thought my whole world was going to crumble. I was so confused about these allergies so I headed to the grocery store to see what my options were. It only made things worse. Gluten and dairy were in everything, it seemed and the products that were ok for me to eat were not appetizing or appealing in any way. I pouted my way down the aisles of the grocery store and ended up buying an Asian pear and a box of tissue to wipe away my tears. Continue reading “BabyCakes NYC comes to Los Angeles”
3 ripe bananas mashed. (I freeze them when they become very ripe and then defrost them in the microwave. It’s my moistness secret weapon.)
1 cup flour,
1 cup sugar,
1/4 pound melted margarine or butter,
1 tspn baking soda,
Add 1/2 cup chocolate chips or nuts (optional).
Spray a loaf pan with a good amount of oil. Preheat oven to 350 degrees. Mix ingredients, then cook for 1 hour. Turn upside down on a plate and shake out of pan carefully. Turn upright and cool.
Making hummus isn’t too hard, but it’s not all about having the right recipe. Our simple recipe for traditional homemade hummus, comes with a little of our hummus-philosophy. Continue reading “Real Hummus recipe by Uzi Moses”
1 cup leftover chicken
1 medium head of romaine lettuce, chopped
1 small jar of hearts of palm, rinsed and sliced into 1/2-inch pieces
1 can olives, rinsed
3 green onions, sliced diagonally into ½-inch pieces
1 medium basket strawberries, sliced
Continue reading “Strawberry Chicken Salad”
Nonstick cooking spray
1 whole chicken, 3-4 pounds (see quick tip)
1/2 cup balsamic vinegar
3 garlic cloves, minced
1/4 cup honey
1/8 cup mustard
1/8 cup olive oil
Salt and Pepper Continue reading “Butterflied Balsamic Chicken”
Bubalech were standard fare during Passover when I was growing up. They can be served for breakfast or for a light dinner. They do take a little bit of effort but when done well, they are light and delicious.
4 eggs, separated
5 tbsp. matzoh meal
3-4 tbsp. oil (for frying pan)
Separate eggs and beat whites till stiff. Mix yolks and gently fold them into whites. Slowly add matzoh meal and salt. Pour mixture into a hot frying pan. Turn the heat down and cook till brown. Flip mixture over by sliding
onto plate, then place frying pan over plate and invert. A bubalah is finished when golden brown and a toothpick inserted in the middle is dry to touch. About 5 minutes on each side.
Serve with sugar sprinkled on top or with preserves.
This is a recipe that I have adapted over the years. The origin is Sephardic and although our family is Ashkenazi, I think this is much more flavorful and interesting than the apple walnut and wine version. Our tradition is to form the Haroset into the shape of a pyramid and place it in the center of our Seder table. I place two small olive wood camels on the plate next to the pyramid.
3 cups dates, diced
1/2 cups almond, coarsely chopped
1 1/2 cups apples, peeled and diced
3/4 cup sweet concord wine
1 tsp. cinnamon
1 cup shelled pistachio nuts
1/2 cup yellow raisins, slightly pulverized in Cuisinart
1 orange, peeled and diced
1/4 cup apple cider vinegar
Combine all ingredients and blend well. Shape into pyramid.
Pesach (Passover) is rapidly approaching and Jews from all over are scrambling to prepare for the seven day matzah fest. From cleaning homes, to buying new clothes, and most importantly preparing kosher for Pesach food, Pesach really requires a lot of time in advance in order to get the best possible experience. The last challenge of preparing tasty food, that’s healthy and that abides by all the kosher and Pesach laws is one of the hardest parts of any holiday preparation. Continue reading “Getting Ready For Pesach”