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Posts Tagged ‘Holidays’

Gone for Passover!

I will be away for the week of Passover.

passover-matzah

 

This year, Passover starts Monday evening April 14.

I will return Wednesday April 23.

Have a happy Passover!

aa-kendo-kanji-red

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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

KC-eat-latkes

FRENCH ONION DIP

french-onion-dip

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!

potato-latkes-fried

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!

latkes-sm

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!

aa-kendo-kanji-red

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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! 

aa-kendo-kanji-red____________________________________________________________________________

[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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Hi, guys…

Passover begins tonight (Monday March 25, 2013) at sunset.

Ultra-Orthodox Jews Matzah Bakery at the Mea Shearim neighborhood(Baking handmade shmura matza for Passover)

I will be in Toronto for a little over a week.

Have a happy, kosher and joyful Passover.

sedar-table(The Passover seder table)

I’ll should be back Wednesday April 3.

See you then!

aa-kendo-kanji-red

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Well, boys and girls – geeks and nerdlings – it’s that time of year again!

The Jewish holidays will soon be fast upon us. (Is that a redundancy?)

This coming Jewish year (5773), all of the seven (count ’em – SEVEN!) Jewish holy days between September 16 and October 10 will fall on week days.

I will be spending almost all of them in The Heart of the Old World (i.e. the area of Bathurst Street between Lawrence and Wilson avenues)

As such, this blog (along with its ‘sister blog’ Vampyre Fangs) won’t be posting articles as per its regular Monday, Wednesday, Friday schedule.

It’s a Jew thing.

Not to worry. I will return to my usual full schedule by the middle of October, all refreshed and spiritually revived.

Wish all of my readers the best, now and always. Thank you for popping by and reading my musings.

As they say in the Vatican, “Gutt yontiff! A gutten un a gezinter yor! A gebentshed un a zeeser yor!”*

____________________________________________________________

Translation (from Yiddish): “Happy holy day! A good and a healthy year. A blessed and a sweet year!”

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Saw this over at Jamie Oliver’s website. Sounds wonderful, especially on hot days when you don’t feel like doing a lot of cooking.

A really simple, quick and amazingly tasty pasta dish which always hits the spot and will impress your mates. Try baking some fish filets over the herby tomatoes… it’s fantastic.

 (© David Loftus)

Ingredients

• 500g mixed red and yellow cherry tomatoes, halved
• 150g good black olives, stoned
• 1 clove of garlic, peeled and finely chopped
• 1 tablespoon red wine vinegar
• a bunch of fresh lemon basil, leaves picked
• a bunch of fresh marjoram, leaves picked
• 10 tablespoons extra virgin olive oil
• 400g spaghetti or linguine
• sea salt and freshly ground black pepper

Method

In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and vinegar. Tear in the basil and marjoram leaves and pour in the olive oil. Allow to sit for 10 minutes.

Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes. Call your guests around the table, then taste the juice at the bottom of the bowl and adjust the seasoning if you feel it needs it. Serve right away.

Stay cool!

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