Norene Gilletz, OUcooking.org Columnist – The Flavor of Memory says: This ended up turning into an article…I guess the yeast in the potatonik batter made it “grow!” Read the background and recipes in my food column. Brian Mailman, OUcooking.org Columnist – Slow Food in the Fast Lane says: Potatonik is like a yeast-raised potato kugel.
I returned recently from a cruise in the Mediterranean, plump and exhausted. It was one of those it’s-Thursday-it-must-be-Istanbul kind of vacations. The kind of trip where the passengers squeeze each day into super-chilled tour buses for a day spent stumbling among tumbled columns washed down with five dollar bottles of tepid mineral water. I must
The Mother Sauces, also known as “Grand Sauces”, are the fundamentals of classical French cuisine. These are the five sauces that every cook should know and master. Thousands of derivative sauces can be categorized under the five Mother Sauces and the possibilities for variations are infinite. The five Mother Sauces are. Béchamel: a white sauce
Judy Bart Kancigor, OUcooking.org Columnist – Melting Pot Memories says: Cherry Vishnyek My grandfather, Papa Harry, used to make a cordial with the sour cherries from his cherry trees. When my Aunt Estelle was three years old, she uncorked the bottle when no one was looking and helped herself to the cherries. Fortunately they soon
Faye Levy, OUcooking.org Columnist – Food by Faye says: It depends what kind of cake you are baking. Different factors cause cracks in different kinds of cakes. * When I developed HONEY CAKE recipes, I have found they sink and crack if I made the batter too rich in oil or honey for the amount
Brian Mailman, OUcooking.org Columnist – Slow Food in the Fast Lane says: Any bread recipe can be formed into a hamburger bun shape and with that in mind the entire lexicon opens up. I would suggest a challah, ‘cuz of the cake-like texture that I think you’re wanting. Onion rolls or Kaiser rolls are also
Faye Levy, OUcooking.org Columnist – Food by Faye says: Here is a recipe for hot cakes from “The Settlement Cookbook,” originally published in 1901. When I was growing up, this was the cookbook that my mother consulted for baking. In our family and in our circle of friends, she was known for her delicious cakes.
(with a brief shout-out to the humble anchovy) For anyone who knows New York’s Lower East side, a visit to Venice’s Ghetto is an oddly familiar experience. At least that’s the way it felt to me when I first crossed the Guglie bridge, the neighborhood’s main entry point, some twenty years ago. I was living
Tamar Ansh, OUcooking.org Columnist – Nutritious and Delicious says: I make a sort of stew, but I never left it on the blech overnight. If I was trying to make a cholent from tofu here’s what I would do (it would serve about 4 to 6 people): In a large pot, saute a large onion and
Hillel read the words of the Torah about the Pesach lamb, “on matzah and bitter herbs you shall eat it,” and he took it literally. And so the sandwich was invented. When we look at the many commandments that we have to keep we find that they are multiple expressions of a single spiritual path,