CloggieGirl's Profile
So what are you making for Shavout?
1) No, Don't peel off the rind or you'll have a big, bubbly mess on the floor of your oven. Ye, even if you put foil over it.
2) I did blanched carrots and broccoli as well as slices of potato and sweet potato. Fruit would probably work well as a less-sweet dessert.
So what are you making for Shavout?
Another plus is that the only additional prep you need is pieces of challah and some blanched or roasted veggies for dipping and a few salads (I'm doing one green and one grain salad). My vegetable-phobe husband suddenly takes an interest in broccoli when dipped in melted cheese.
So what are you making for Shavout?
Brie "fondue". Take a wheel of brie, place in an oven-safe bowl and cover with foil. Bake for at least 30 mins and leave in oven until you're ready to serve it. To serve, remove the foil and slice into the top. Voila!
Kosher wedding places in Long Island
They have their own cater in house. The food is fine, not outstanding but you get good quality for the price.
Is there ANY decent pizza on the UWS?!
I second Primo Pizza 84! If you're not looking for them, you'd never see the location and I am grateful to the friends who took me there to introduce me to the place. Salad pizza sounds bizare, but it is fantastic! As it the BBQ pizza.
Best Vegetarian products:
You can pull Morningstar's corndogs out of my cold dead hands.
Sangria made with Kesser...is it possible?
It sounds doable, particularly if you use more citrus than other fruits. What do you have to lose?
A question about cooking kosher meat
Different butcher. Some butchers are better about their meat than others, both in the kosher and non-kosher worlds.
Why is there oil in my KLP paprika?
I bought paprika by Pereg for pesach and noticed that it has oil in it. I have never seen the oil with other brands of paprika. Is this specifically for pesach or something they always do?
Passover birthday cake. Not chocolate flour less
Since the OP found a solution to her immediate issue, I wanted to toss this recipe for orange-alomnd flan out there for general passover desserts: http://www.nytimes.com/2007/03/28/dining/282prex.html .
I know the name is entirely unappealing but it is pareve and doesn't need passover stuff that's hard to find. It is silkier than jello and lighter than custard and the ground almonds all gather at the bottom to make a nice almost-crust. I used the extra egg whites to make meringues or matzoh balls.
Cumin substitute for Pesach
Seconded. Cumin adds an almost toasty flavor, so you could toast the pinenuts if the recipe doesn't call for it already (which it should, since toasted pine nuts are fantastic!).
Passover desserts question
Most of these (www.thekitchn.com/post-101-145256) are kosher for Passover.
One calls for grand marinier which can be substituted with a half-half mixture of orange juice and moscatod'asti and another calls for cherry brandy that would also be a good use for manechewitz/kedem concord grape wines.
They're all pretty sweet without being heavy and the extra fibre some of us need around this time of year.
16 handles???
It's delicious!
They have a variety of self-serve soft-serve frozen yogurt and toppings that you add yourself. They have one or two 'tart' yogurts, a few pareve fruit options and others in flavors like cookies and cream, red velvet, and peanut butter. They have toppings ranging from fresh fruit, crumbled cookies, and nuts as well as various sauce toppings.
You pay by weight. They take credit cards and there are some places to sit but both locations in the UWS seem to do a lot of business.
I like to layer the yogurts and toppings for a better distribution.
Best New York shopping for Kosher l'Pesach kitniyot
Yes, please tell! I don't have time or a car to get to a lot of these places but can get to 2 Fairways.
Best New York shopping for Kosher l'Pesach kitniyot
I wonder if there are things online? Personally, I'm mostly looking for spices and snacks.
What to do with non-kosher l'pesach matzoh?
The mega associated near my apartment is closing (after less than a year in business) and is selling off their once-ample kosher section at 50% off. I went to stock up and grabbed a box of Streit's matzoh In grabbing it, I covered the "not for passover" on the label with my thumb. No, I don't have monster hands, the lettering was small. The store isn't taking returns since they're closing and I'm wondering what people do with matzoh during the rest of the year. I'm in no hurry since I am not eating matzoh-anything until passover, but what can I do with it later other than donation to a food pantry?
vegan pesach help
Ratatouille is one of my favorites for pesach, since this is the time of year when I start craving lighter (i.e. less root vegetably) fare.
I'm doing a "kitniyot fest" at my place and will be making a lot of Indian food which, except for the paneer, will be entirely vegan.
Also, you can make roasted veggie soups (a KLP handblender is worth every penny).
-Toss the veggies you have on hand (most anything but summer squash or eggplant will do), including onion and garlic, with oil, salt, pepper and herbs/spices.
-Roast in the oven.
-Towards the end of the roasting, start cooking some peeled and chopped potatoes and bring to a low boil with some veg stock*.
-Add the roasted veggies (cut into smaller pieces as needed) and bring to a simmer.
-Blend everything once it has softened, cook and blend in extra potato to thicken.
*If you have left over boiled potatoes, skip this and bring everything to a boil at once.
Milchig seder
If you're using casserole dishes, why not put the fish plate on top of on of those (on the blech)? You'll still get ambient heat to keep it warm, but more it will be more dissipated so the fish will dry out less.
KLP mock chopped liver
I should have added earlier that I'm Sephardi, so kitniyot are fine.
Also, I know a number of Ashkenazim who eat green beans. Kitniyot lists vary from community to community or family to family.
KLP mock chopped liver
This year I have a pesach food processor and am super excited to make mock chopped liver. I found some recipes online but they don't have any feedback so I'm counting on my fellow chowhounds for something vegetarian, tried and true.
Soft matzah - the matzah Rashi ate
This is an issue. The time restrictions on making the matzot mean that the dough doesn't have time to relax.
No Dannon for Pesach???????
Philadelphia cream cheese. I would be very sad if I couldn't have my pesach breakfast of cream cheese and jam on matzah.
Tropical Shalach Manot?
If you live in an area with a significant Mexican or Central American population, you can probably find pulparindo candies (Vaad of Mexico City, I think) in the 'Latin-American' part of grocery stores or even dollar stores. They're tamarind, which is definitely tropical and usually very cheap.
Indian bread
I had a roommate who always made naan in a frying pan with a minimal amount of oil and they were delicious. This can give you more control over the final product. You might be able to just barely under cook them so that they won't taste dried-out if you wrap them in foil and keep them in a warm oven. I've never tried this for naan but it has worked for other things.
Kashering Kitchen? Help!
Ask someone in her family about their requirements and how they hold on things before you call Chabad or anyone else to do the kashering. People have a variety of ways they practice and one person's idea of 'strict' is unacceptably 'liberal'. Her family may not require you to dissolve all your sugar into water or a similar practice that I've only seen in Chabad.
Bravo Pizza - now Kosher!
Me neither. The name would suggest something oceanic, but I've never seen anything other than the sauce you described; in Italy or elsewhere.
Lighter kreplach
Yeah, mushrooms would be good. In addition to the duxelles recipe, you could saute them with thyme, ground black pepper, and a splash of soy sauce (preferably tamari for more taste without getting too salty).
Mimicreme
I've seen it at health food stores. I know that "Health Nuts" in the UWS (Broadway and 99th or so) carries it.
