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Archive for the ‘Jews/Judaism’ Category

Our Hearts are Breaking.

Israel-Mourns

Boruch Dayan HaEmes.

May their neshamas have an aliyah.

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Gone for Passover!

I will be away for the week of Passover.

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This year, Passover starts Monday evening April 14.

I will return Wednesday April 23.

Have a happy Passover!

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Reblog of The Kosher Scene’s restaurant review

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La Brochette Steakhouse and Sushi Bar

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Sounds wonderful. Well done!

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The Kosher Scene

Last evening, SYR and I attended La Brochette‘s (340 Lexington Ave; New York, NY 10016; Tel: 212.972.2200Grand Opening Event. It is located on the premises of the late La Carne GrillUnder the direction of its owners Avi and Reuven Cohen, it acquired a more sedate and contemporary look to give it the distinctive atmosphere that would do full justice to its fare.

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Chef Angel Rodriguez cooked up a memorable menu for the occasion. We started out with the Petit Omakase, a selection of sushi rolls…

For a meat appetizer we had the La Brochette Sampler; it soon became very obvious we were about to be treated to a virtuoso performance of food and heavenly aromas…

SYR followed with La Brochette Salad, which came with Boston lettuce, baby corn, haricot vert, Kalamata olives and Ranch-Lemon dressing and she liked it!…

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SWEET POTATO LATKES WITH FRENCH ONION DIP

The combination of sweet potatoes and white potatoes are a great variation on the traditional latke. I usually make both types and alternate them on a platter around a bowl of French onion sour cream dip. Use chilled applesauce for a pareve dipping option.

LATKES

sweet-potato-latkes

3 sweet potatoes, peeled
3 Yukon potatoes (or Russet), peeled
6 eggs
1 scallion or green onion, finely chopped
1 tbsp kosher salt
Freshly ground black pepper
Oil for frying

  • Grate potatoes finely and mix with remaining ingredients in a large bowl.
  • Preheat a large frying pan with about a half an inch of oil.
  • Drop batter by tablespoonful into the frying pan.
  • Fry 3 to 4 minutes on each side, until brown and crispy.
  • Remove from oil and drain on paper towels to absorb extra oil.

Yield: 12 latkes

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FRENCH ONION DIP

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2 tbsp extra virgin olive oil
1 extra large Vidalia onion or two regular sweet onions, sliced
2 cloves garlic, minced
1 tbsp onion soup mix (without MSG) dissolved in ½ cup hot water
¼  tsp freshly ground black pepper
8 oz whipped cream cheese
2 cups sour cream (light works just as well)

  • Heat olive oil in a large pot. Add onions and garlic. Let cook on medium heat for 10 minutes until soft and slightly browned. Add dissolved onion soup mix and black pepper and let cook for 5 more minutes or until water has evaporated. Remove from heat and cool slightly.
  • Meanwhile, mix cream cheese and sour cream together in a large bowl. Add cooked onion mixture and combine very well. (I like to smooth out the texture with a few pulses from an immersion blender.) Refrigerate up to 3 days.

Enjoy!

Chag sameach!

aa-kendo-kanji-red____________________________________________

I actually found the above recipe in Toronto Family Magazine, Vol. 2, Issue 12.

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I just looked at my handy dandy Chabad calendar and realized that this year Hanukah starts the evening of November 27th!!

This may very well be the earliest Hanukah on record.

In order that we not be caught with our dreidels down, here is a tried and true Potato Latke recipe!

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Potato Latkes

Ingredients:
5 large potatoes, peeled
1 large onion
4 eggs
⅓ cup matzah meal
1 tsp. salt
¼ tsp. pepper
⅓ cup oil for frying

Method:
Grate potatoes and onion on the fine side of a grater, or in food processor, or in a blender with a little water added to it.
Add eggs and mix well.
Add matzah meal and seasoning and mix well.
Heat oil in frying pan, then add mixture, 1 tablespoon at a time, into the frying pan.
When golden brown, turn over and brown other side.

Latkes can be served with sour cream or applesauce!

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Because of the great significance of oil in the history of Hanukah, latkes – potato fritters fried in oil – are usually served.

In Israel, sufganiyot (doughnuts) are commonly served.

Enjoy!

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Right now, we are in the middle of the Jewish festival of Sukkot. [1]

Just for the person who has to have lunch on the go, my dear friend Steven Burke has come up with his own clever variation of the sukkah-mobile.

Open two car doors, put two 2x4s over the door tops and rest the s’chach on top of the 2x4s!

Voila!

sukkah-mobile(Image Credit: Steven Burke)

The chochmah and binah demonstrated here is inspirational!

Once again, Necessity is the Mother of Invention!

Bravo, Steven. Yasher Koach! 

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[1]  As commanded in the Bible (Lev. 23:33-44). Christians may know Sukkot by the name Feast of Tabernacles (KJV), Festival of Tabernacles (NIV), Feast of Booths (NASB), etc.

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On 29 November 1947, the United Nations General Assembly recommended the adoption and implementation of the partition plan of  Mandatory Palestine.

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On 14 May 1948, David Ben-Gurion, the Executive Head of the World Zionist Organization and president of the Jewish Agency for Palestine, declared “the establishment of a Jewish state in Eretz Israel, to be known as the State of Israel,” a state independent upon the termination of the British Mandate for Palestine, 15 May 1948.

May the Almighty continue to bless and protect Israel.

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