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This kugel is filled with goodness (you can control the fat – if your child is like mine, however, fat is not an issue. Temperamental and grumpy are two words that come to mind when thinking about the early morning school routine that is looming. One less fight in the morning has been solved by this delicious dairy recipe. Who can resist? Even the angriest teenager can be calmed by this traditional dairy kugel. I like to make it in individual serving sizes so it can be eaten on the run. I can’t claim total originality on this one. I am sure I modified it from somewhere, but it bears repeating. Use low fat versions of the ingredients listed for a lower fat content.
Photo by: Kelsey Campbell
1 12 ounce bag of egg noodle- I prefer the fine kind
2 7.5 ounces farmer cheese
1 16-ounce container sour cream
1 8-ounce package cream cheese
Grease a 9×12 baking pan or 2 cupcake tins and preheat oven to 350 F.
Boil the noodles according to package directions and drain.
Mix together well in a large bowl or the bowl of a standing mixer all of the other ingredients until smooth.
Add the noodles and combine.
Pour into you baking dish and bake until set (45 minutes for large pan, ½ hour for cupcake size.
Serving suggestion: take individual size from freezer, top with 1 tablespoon jam, and reheat in microwave for 1 minute
I was in a restaurant in beautiful St. Maarten when a waiter presented the table with a beautiful ratatouille served in timbales. It was delicious-and set me to thinking about adapting the usual ratatouille, a vegetable stew, to make it less stew-y. Here’s the result, a vibrant, fragrant, hash-every vegetable retains its distinctive texture as well as flavor-that makes a perfect meal served with chicken, fish or meat. You can serve it hot or at room temperature. Serves 10 to 12 Convert It – To make this a dairy main dish, add a 10-ounce can of drained and rinsed chick peas and crumbled feta. Or, for a quick moussaka-like dish, toss the hash with ground, sauteed lamb.
Geila’s Tips – Check the bottom of the eggplants you buy. If the pip there is round, the plant is female, if long, male. Male eggplants have fewer seeds.
3 pounds (about 2 medium) eggplant, cut into 1/2 inch cubes.
4 tablespoons kosher salt, plus more
6 tablespoons extra-virgin olive oil
2 pound zucchini, cut into 1/2 inch cubes
2 tablespoons grapeseed or canola oil
2 large onions, sliced thin
2 tablespoons tomato paste
4 garlic cloves, put through a garlic press
2 roasted red bell peppers * cut into 1/4 inch dice
2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 teaspoon red pepper flakes (optional)
One 12-ounce can plum tomatoes with their juice
3 tablespoons chopped basil
Preheat the oven to 350 F. Cover 2 medium cookie sheets with foil.
Place the eggplant in a colander in the sink and roast with 2 tablespoons salt. Top with a plate and a weight, such as as a large can or wine bottle. Let the eggplant drain for 30 minutes rinse and dry it, and transfer to a cookie sheet. Drizzle over 3 tablespoons olive oil.
Place the zucchini on the second cookie sheet, toss with 2 tablespoons salt and 3 tablespoons olive oil. Bake the zucchini and the eggplant until cooked through, about 20 minutes, stirring both after 10 minutes to prevent sticking. Set both aside.
In a large skillet, heat the grapeseed oil over medium-high heat. Add the onions, sprinkle with salt and saute, stirring, until translucent, 8 to 10 minutes. Push the onions to the side of the pan, add the tomato paste to the center, and cook until the the paste begins to bubble, about 4 minutes. Add the garlic and saute the mixture until garlic is fragrant, about 1 minute. Add the bell peppers, stir, and add the vinegar, sugar, red pepper flakes, if using, and tomatoes with half their juice. and simmer until most of the liquid has evaporated, about 4 minutes. Add the eggplant, zucchini and basil, reduce the heat to medium-low, and simmer, stirring often, until the flavors have blended about 10 minutes. If the mixture seems too dry, add more of the tomato juice and simmer 4 to 5 minutes more. Adjest the seasoning, if necessary, transfer to plates, and serve.
* 2 roasted bell peppers
On a burner or under the broiler, roast the peppers until the skin is uniformly charred. Transfer to to a paper bagor a bowl. Close the bag or cover the bowl with foil, a dish towel or plastic wrap. Let the peppers steam until they become cool enough to handle. Remove the stems, peel and seeds and cut the peppers into 1 to 1 1/2 inch dice. Reserve any juice
This savory pasta dish began with a surplus of tomatoes and zuchini-and the wish to make a pareve dish that had a Parmesan like finish without cheese. The result was the creation of “pareve parmesan,” a breadcrumb and pine nut mixture I’m really excited about. The crumbs and nuts provide texture, cheese-like richness is sup[plied by the sauce, which contains anchovies with their oil. But anchovy phobes will be happy, as the dish has zero anchovy flavor. I hope you’ll devise other ways to use pareve Parmesan, one of my home-pantry basics (see the Tip). And serve this luscious dish often.
Convert It – To make this dairy, use 1 1/4 cups grated Parmesan in place of of the breadcrumbs and pine nuts mixture.
Geila’s Tip – You can make the “Pareve Parmesan”-the breadcrumbs, salt and pine nut mixture-ahead of time. Serve it in the refrigerator in an air tight container for up to 3 weeks.
3/4 cup breadcrumbs
1 teaspoon grapeseed or canola oil
1/2 cup pine nuts
2 teaspoons sea salt or kosher salt
1 pound grape tomatoes, halved
6 tablespoons extra virgin olive oil
1 tablespoon sugar
1 tablespoon balsamic vinegar
3 medium shallots, sliced thin
1 1/2 pounds zucchini, cut into 1/2-inch dice
1 tablespoon plus 3 teaspoons kosher salt
3/4 pound linguini
One 2-ounce tin anchovies with the oil
1/8 teaspoon red pepper flakes
1 1/2 tablespoons chopped fresh oregano or 1 teaspoon dried
First make the pareve Parmesan. Preheat the oven to 325 F. Spread the breadcrumbs on a cookie sheet, bake until golden, about 5 minutes. and transfer to a mini food processor oe blender. Meanwhile, heat the oil in a small skillet over medium heat. Add the nuts and toast, stirring, until fragrant, about 4 minutes. Transfer to the processor and pulse to chop. Transfer the mixture to a small bowl, add the salt and stir well. Set aside.
Increase the oven temperature to 375 F. Place the tomatoes in a small roasting pan, add 2 tablespoons of the oil, sugar, vinegar, shallots, and 1 teaspoon of the kosher salt, and toss. Arrange the tomatoes in a single layer and set aside.
line a cookie sheet with foil. Place the zucchini in the sheet and toss with 2 teaspoons of the kosher salt and 2 tablespoons of the oil. Place the tomatoes and the zuchini in the oven. Bake the zucchini until tender and beginning to brown, 20 to 30 minutes. Bake the tomatoes, stirring occasionally and rearranging them in a single layer as necessary, until shriveled and their juice has almost evaporated, about 45 minutes. Set the zucchini and tomatoes aside.
Bring a large pot of water to a boil and add the remaining kosher salt. Add the linguine and cook until al dente, following package directions. Reserve 2 cups of the cooking water. Meanwhile in a mini food processor or blender combine the anchovies with the oil, red pepper flakes, the remaining 2 tablespoons olive oil. and oregano and purée.
Heat a large skillet over medium high heat. Add the tomatoes, zuchini, anchovy mixture, and pasta and toss. Add 1/2 cup of the reserved cooking water and simmer to thicken the sauce, 1 to 2 minutes. Add more water by half-cups if necessary to smooth out the sauce. Remove the pasta from the heat, add the pareve Parmesan, and toss. Transfer to plates and serve.
This French classic-a frittata-like omelet filled with potatoes, onions and cheese that originated in the peasant kitchens of Savoy-may be the ultimate branch dish. People love its hearty flavors-and its easily made, as it’s all done in a single pan. I like to serve the omelet moist, but you can cook it to the texture you prefer. Offer this with a salad of mixed field greens and you’ll be in business.
Geila’s Tips – You can prepare the potatoes and onions in advance and refrigerate them . Before making the omelet bring them to room temperature.
If you do not have a skillet with ovenproof handle, wrap your handle with foil before putting it in the oven.
8 ounces Yukon Gold potatoes, unpeeled, cut into 1/4 inch dice
2 teaspoons kosher salt, plus more
2 tablespoons grapeseed or canola oil
1 tablespoon unsalted butter
onion, sliced thin
8 large eggs
3 tablespoons heavy cream (optional)
3/4 cup shredded hard cheese, such as Swiss or Gruyere
3/4 cup semi-soft cheese, such as raclette or havarti
2 tablespoons chopped parsley (optional)
In a 9-inch skillet with an ovenproof handle, combine the potatoes, 1 cup water and 1 teaspoon salt. Bring to a boil over medium-high heat and simmer until fork tender. 8 to 10 minutes. Drain the potatoes and transfer to a plate.
In the same skillet, heat 1 tablespoon of the oiland the butter. When the butter stops foaming, add the onion, sprinkle with a pinch of salt, and saute until the onions are golden. & to 7 minutes. Return the potatoes to the pan to reheat, , then transfer everything to a plate, and set aside.
In a medium bowl, beat the eggs with 1 teaspoon of salt until blended. Add the cream, if using.
Position on oven rack to the top third of the oven. Preheat the broiler.
In the pan, heat the remaining oil. over medium high until hot but not smoking . Add the egg mixture. swirl and cook the eggs until three-quarters done to your liking , about 3 minutes for still runny. Distribute the hard cheese over the eggs, leaving a half-inch border. Spread the potato mixture over. Place the pan under the broiler and cook for 3 minutes, or 4 to 5 minutes if you like your egges dry.Invert the omelet onto a serving dish, cover with foil, and let rest or 5 minutes. Sprinkle with the parsley, if using, cut into wedges and serve.
Exciting News!!! I will be doing a summer menu demonstration at the Chabad House in East Hampton on July 1, Sunday afternoon. Stay tuned for details. We will be doing a meat/pareve menu that will include:
Newly Minted Pea Soup
Mango Salad with Shallot Vinaigrette
Chicken Satay with Peanut Sauce
Rib Steak with Herb Wash -2 ways
This is a very versatile menu. The demo will include tastings as well as all of my kitchen tips for maximum output with minimal input, meal timing and organization, menu construction , do ahead strategies, as well as tips for substitutions. Please contact: email@example.com for all the details.
Everyone loves the special earthiness of roasted mushrooms. My version pairs portobellos with goat cheese, now available in many kosher-certified types and a spritely salad. My secret is the Asian Vinaigrette, a real flavor that’s both hot and sweet enough. This gets any meal off to an elegant start.
Convert It – To make this into a parvedish omit the cheese
Geila’s Tip – You can plate and refrigerate the greens and mushrooms and prepare the vinaigrette ahead. Bring the salad to roo temperature and dress it just before serving.
6 garlic cloves
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
3 large portobello mushrooms, stemmed, wiped with damp paper towels
1/4 cup freshly squeezed lemon juice
1/8 cup cup soy sauce
2 garlic cloves, minced
1/2 teaspoon kosher salt
2 tablespoons sugar
3 drops hot chilli oil
3/4 cup grapeseed or canola oil
6 cups mesclun or other mixed greens
One five-ounce goat-cheese log, crumbled
Preheat the oven to 400 F. Cover a baking sheet with foil.
In a small food processor, combine the garlic, olive oil, and salt, and process until roughly puréed.. Alternatively, mince the garlic and combine in a small bowl with the olive oil and salt, and whisk to blend.
Brush both sides of the mushroom caps with the mixture and transfer to the baking sheet. Bake the mushrooms until golden and most of their liquid has evaporated, turning once, about 35 minutes. Cool to room temperature and slice 1/2 inch thick. Set aside.
To make this vinaigrette, place all of the ingredients except the grapeseed oil in a blender and blend. With the motor still running, drizzle in the grapeseed oil until the mixture has thickened. Alternatively, place the ingredients in a large measuring cup and use a hand blender. Adjust the seasoning.
Place the greens in a large bowl, drizzle with 1/3 cup of the vinaigrette, and toss until the leaves are evenly coated. If the salad seems dry, add more vinaigrette and toss again.
Divide the greens among 6 serving plates. Surround one side with portobello slices and add crumbles of goat cheese on the other side. Serve.
It’s Shavuot and time to open the dairy floodgates!!! My inclination is to skip dinner and go straight for dessert. Blintzes are already posted on the site and as I always say, “boredom is the mother of invention, in the kitchen”. Once I am making crêpes for blintzes, how about making a cake?! This is a classic, simple and versatile dessert. You can fill it with anything you want. I prefer whipped heavy cream or pastry cream, or both. Feel free to alternate with layers of jam, chocolate spread, hazelnut spread or anything else that might strike your fancy. This is a great do ahead dish as all of the components should be made the day before and assembled and chilled on the day of service.
Photo by: Tess Bernstein
Shavuot is also my father’s birthday. This is always a cause for something special. He has always favored strawberry shortcake, so this year I am filling a crêpe cake with strawberries and whipped cream.
1 pint strawberries thinly sliced
2 tablespoons confectioners’ sugar
3 cups heavy whipping cream well chilled
2 tablespoons vanilla
5 tablespoons sugar
Toss the sliced strawberries with confectioners sugar and place in a strainer over a small bowl.
In a chilled mixing bowl, whip the cream until stiff peaks form.
Add vanilla and sugar, beat to combine.
To assemble the cake, place a dollop of whipped cream in the center of a serving plate. Cut 4 strips of parchment and form a square out of the strips to cover the edge of the plate so as to keep it clean. You will pull these out once the cake is ready to serve.
Choose the best looking crêpe and set aside for use as the top layer.
Place a crêpe in the serving plate. Put a large dollop of whipping on the top of it and spread it evenly. Repeat until you have 4 layers of cream.
On the 5th layer spread a thin layer of cream and ½ the strawberries. Coat the back of the 6th and place it cream side down on the strawberries. Continue building the cake with 4 more cream layers, a strawberry layer, and the cream layers to finish.
Refrigerate for 2 hours.
Garnish with berries and confectioners sugar and serve.