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Eileen Goltz

Eileen Goltz

Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. Eileen’s has her own blog, "Cuisine by Eileen."

Pie

September 18, 2015, by

Tally ho! It’s pie season and the hunt is on for the best and tastiest and most mouthwatering concoctions your brain (and taste buds) can imagine. I just gotta say it’s about having the right mix of a flaky crust, fresh berries or whatever other fruit you just can’t resist and just enough thickening to

Mango

September 18, 2015, by

Mangoes truly are a terrific source of vitamins A and C, beta carotene, and fiber. The flavor is sometimes described as a combination of the tanginess of pineapple and the sweetness of peaches. They are considered in season from April to September, but June and July seem to offer the sweetest fruit and the lowest

Recipes with Peas

September 18, 2015, by

The pea is just about the most perfect food to get your really young children interested in finger food that’s good for them while simultaneously being perfect for them to flick at their siblings. Peas are great sources of vitamin A, C, thiamine, foliate, iron, and phosphorus and one pound of peas in a pod

Cooking with Rhubarb

September 18, 2015, by

Rhubarb is a vegetable that acts like a fruit, but no matter how you serve it, it’s always a treat. It’s available year around in the freezer section, but it’s best in the spring when it’s one of the first veggies of the season. As pretty as it looks and as easy as it is

Panini Recipes

September 17, 2015, by

Simply put, a panini is a grilled sandwich that is usually made in a specialized two sided grill that squashes the bread together to make it look pretty. If you don’t have a “Panini maker” or a George Foreman Grill (or a facsimile thereof) don’t panic. A panini can be cooked in a preheated ridged

Tortillas

September 17, 2015, by

Tortillas are at the heart of many Mexican dishes and they can be made of flour (more common in northern Mexico) or corn/maize (the more traditional kind most common in southern Mexico). Tortillas can be served alongside a meal like bread, fried as chips and served with salsa or baked for enchiladas, fried for tacos

Scalloped Potatoes

September 17, 2015, by

As a rule of thumb, a scalloped potato recipe is layers of thinly sliced potato slices layered with cheese and/or butter. Once you finish layering the potatoes and whatever else, milk or cream is poured over the concoction and then you top it off with even more cheese or breadcrumbs. Some recipes call for the

Recipes with Beer

September 16, 2015, by

Most American, English and German beers are considered kosher. However, some stouts and flavored beers do require certification. Beers fall into three different categories: lagers, ales (the difference between them is the type of yeast used in fermentation) and specialty beers. The four main ingredients for most beers are water, malted barley (or wheat), hops

Alfredo Sauce

September 16, 2015, by

Fettuccine al burro, the original Italian name of Alfredo sauce, was concocted in 1914 by Alfredo di Lelio, the owner of Alfredo’s restaurant in Rome. Word of the wonderful sauce spread and hungry travelers came from all over Italy came to taste it. Someone loved it so much they brought the recipe back to the

Eggplant

September 16, 2015, by

On Pesach we’re all looking for those new and different appetizers and entrees that aren’t the same old same old recycled bubbie-centric BORING ones we default to. To combat the unexciting with the interesting I suggest you look to the eggplant. Eggplant can actually add a sophisticated flavor to ho hum dishes (Pesach not withstanding)

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