Which Type of Flour to Use?
Flour, the main ingredient in breads, and the most popular starch ingredient, is hard to live without. It is used in almost every culture, and has numerous different variations. All Purpose Flour: All purpose flour is a mix of soft and hard wheat with 8-11% gluten. It comes in two varieties: Bleached and unbleached. Bleached flour is chemically bleached and has less protein than unbleached flour. Bread flour: Bread flour is made from hard wheat. It has 12-14% gluten and is...
Read MoreRugelach
A rugelach is a Jewish pastry of Ashkenazic origin (Wikipedia) and is a common Hanukkah dessert. FYI- these taste even better at room temperature the next day. I made 32 of them last night and today they are all gone. For some odd reason, I decided to eat all but one. I threw the last one in the garbage. I was feeling like a gluttonous pig, and for some reason, throwing that last one, meant I had some sort of self control. Rugelach (adapted from Jewish Heritage cookbook) 1 stick...
Read MoreMushroom Knish
If you are anything like me, you have no clue what a knish is. If you do know, then kudos to you, because I was in the dark. After reading on Wikipedia, because they know everything, I learned that knish is a Eastern European snack food made popular in America by Jewish immigrants (Wikipedia). 3 tbsp butter1 onion, diced3 portabello mushroom caps, diced2/3 cups chicken stock1 eggsalt and pepper 2 cups all purpose flour2 tsp baking powder1/2 tsp salt1/2 tsp sugar1/2 cup...
Read MoreChallah!
Over 13 million people will be celebrating Hanukkah this year. I have never once celebrated. Nor have I cooked a traditional Jewish dish or even eaten one for that matter. In my adventures in the kitchen I decided that I would be celebrating Hanukkah with food. I, personally, celebrate everything with food, so why not organize and theme the dinners. So….Shalom and Mazel Tov as I channel my inner baleboste. I personally can’t think of a better...
Read MoreOatmeal Ginger-Blueberry Muffins…without butter-bitter-bell
Notice no “adapted from” on this recipe. I have been in the mood to experiment and take some risks in not starting from an original recipe, not having a launching point, or safety net. I totally expected these to come out like a smoldering brick….but, they are pretty good. These aren’t dessert muffins, but a breakfast muffin. They have more of a healthy, whole wheat, oatmeal and gingery taste, which in my mind is a good start to the day. So,...
Read MoreApple-upside down cake
I’ve noticed lately, that my husband seems to be losing weight. Now, I am certainly not someone who sits around and doesn’t burn the calories from my meals. I am at the gym at least 4 days a week. But, I am stuck in a plateau. I probably could lose the last 2-3 pounds, if I gave up my wine, but those 3 pounds doesn’t seem THAT important.On to my point. The Chef works very long hours. We are talking 10 hour days being termed...
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