Author: chanie

Peanut Butter Mousse &
Levana’s Chocolate Espresso Mousse

At our local Bikur Cholim gathering last year, we were lucky enough to have Levana Kirschenbaum, the talented caterer and cookbook author, do a cooking demo for us. I don’t remember everything she made, but one thing that really stood out was her chocolate mousse. I’m not one to eat raw egg yolks (like in most mousse recipes), so when I saw her using tofu instead, I was intrigued. That Shabbos, I made her recipe for dessert, and it’s been a regular in my house ever since. The tofu adds a silkiness to the mousse that you’d never dream would come from soy. I started experimenting with silken tofu some more and this peanut butter mousse is one of my favorite outcomes. You can even make a parfait of mousses, and layer the chocolate and peanut butter into dessert glasses (keep it small because they are very rich!). I did that one Yom Tov and topped it with whipped cream and brownie crumbles. My guests nearly fell off their seats!

Thanks to Levana for generously sharing her chocolate espresso mousse recipe below. Make sure to check out her new cookbook, The Whole Foods Kosher Kitchen!

 

1 year ago: best bbq potato salad

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Cream of Leek Soup + Fresh & Easy Cookbook Review

I don’t know what’s taken me so long to make something from Leah Schapira’s fabulous cookbook Fresh & Easy Kosher Cooking, but I’m so glad I finally did. It also gave me a chance to revisit the book and look at page after page of mouthwatering recipes and pictures. While the title “Fresh & Easy” refers to the recipes, it also reflects the cookbooks ease of use. Being a web designer by trade, I really appreciate a fresh and clean layout, and Leah’s book does a fabulous job of creating organized, easy-to-read meal plans for the everyday cook. With picture perfect menu’s, an informative guide to seasonal fruits & vegetables, as well as freezer tips and food pairings, “Fresh & Easy” is the perfect resource for busy moms and cooks.

One of the recipes that stood out to me was this cream of leak soup. While I usually make french onion soup for Shavuous, I find it quite heavy, so I was looking for something dairy, but lighter. While this is similar to a vichyssoise, the lack of potatoes and heavy cream keep it light – which I love. Of course I had to throw my own twist on it, so I made some crispy leeks for garnish.

Some of the other recipes I’m eyeing from Leah’s book include the gemelli basil pasta salad, butternut squash with grapes and shallots, red wine tomato sauce, Italian breadsticks, double chocolate pecan waffles, creamy thai chicken thighs, plum asian chicken, savory hamentaschen, peanut butter bars, cinnamon twists, cheese buns….(I better stop here before I type up the whole cookbook!)

Do you own the Fresh & Easy cookbook? What are some of the recipes you’ve tried? I’d love to hear from you!

1 year ago: mini zucchini muffins + Rivka’s pumpkin cake

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Pesto & Goat Cheese Crostini

With a 3-days-of-cooking marathon ahead of us next week, I thought it best to keep it short and sweet today. It doesn’t get much easier than this!

Crostini are small pieces of toasted french bread that are served with a topping as an appetizer. With pesto, goat cheese, and sundried tomato, these make the perfect starter to your dairy Shavuous meal.

In a pinch, you can even use store-bought pesto and melba toasts.

1 year ago: mushroom quinoa

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Pesto Pinwheels

If you love pesto, you’re gonna fall head over heels for these pinwheels. I mean, who doesn’t love anything made from puff pastry? The light and flaky dough paired with sharp cheddar cheese and delicious pesto makes the perfect appetizer for your dairy Shavuous meal. You can even fill them with marinara sauce and shredded mozzarella to make pizza pinwheels, and serve a duo on the table.

The best part about making these is that you can prepare them in advance. Just freeze the puff pastry after you’ve rolled in the ingredients. When you’re ready to make them, just thaw, slice, bake and serve!

1 year ago: quick & easy individual trifles

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How to Make Pesto
Spinach, Walnut & Cheddar Pesto


With Shavuous just two weeks away, I thought it would be a good idea to do a little tutorial on making pesto. I’m sure most of you have either tasted it or have at least seen it on a restaurant menu. The popular green sauce is traditionally made from a mixture of basil leaves, pine nuts, garlic, parmesan cheese, and olive oil. Pesto is surprisingly easy to prepare, as well as delicious and versatile. It can be used as a sauce for fish and pasta or as a spread over crackers and bread. It makes the perfect addition to your Shavuous menu.

Because pesto is a sauce made from raw ingredients, it’s important to use those that are fresh and good quality. Fresh garlic (no frozen garlic cubes!), herbs and extra virgin olive oil are a must! It is also a good idea to toast your nuts beforehand as it brings out their natural oils and intensifies their flavor.

While pesto is usually made from basil, pine nuts and parmesan, you can make pesto using a combination of any greens, nuts and cheeses. The basic components of any pesto include the following:

fresh leafy greens (basil, spinach, arugula) or herbs (parsley, mint, cilantro)  or mixed
nuts (walnuts, hazelnuts, almonds, macadamia nuts, pumpkin seeds, pine nuts, pistachios)
cheese (parmesan, romano, cheddar  or any dry, hard cheese)
acid (lemon, lime, red wine vinegar, sherry vinegar)
oil (extra virgin olive oil, grapeseed, walnut, hazelnut)
seasoning (fresh garlic, salt, pepper)

Once you have your ingredients, the pesto can be prepared by hand, using a mortar and pestle, or with a food processor or blender.

Basic Pesto Measurements:

3 cups packed fresh leafy greens
½ cup toasted nuts
1/2 cup grated parmesan (omit if making nondairy)
2 garlic cloves, peeled
1 tbsp fresh squeezed lemon juice
1/3-1 cup extra virgin olive oil
kosher salt and pepper, to taste

Pesto Tips & Tricks:

* If you toast your nuts before using (it’s worth the extra step), make sure to cool them off before adding them to the food processor. Otherwise, the heat from the nuts will start to melt the cheese and your pesto will turn gummy.

* To keep your pesto from turning black in the fridge, cover it with an inch of olive oil. Just pour off the excess oil before serving.

* Leftover pesto can be frozen for future use. Just pour pesto into an ice cube tray for individual servings. Once it’s frozen, add the cubes to a ziploc bag.

What are some of your favorite pesto combinations? Share them with me in the comments below!

 

1 year ago: home-made fish sticks

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