Mar 292010
 

[Translate] Spring has sprung all over Israel. Almond trees, hollyhocks and other indigenous wildflowers are all in bloom. And spring means we have moved our clocks forward and are now frantically preparing our homes for seven days of Passover, which starts tomorrow night. A time where we have to get rid of every little speck of bread, flour, etc. that may be still hanging around the house. It is a holiday where you need a lot of patience; something that I have a lack of, I must admit. Yes, Mr. BT, I really am admitting that I, Baroness Tapuzina, am impatient. We are going to be spending the seder with my cousins and so I Click here to continue reading this post

Mar 162010
 

[Translate] Spring is in the air and that means it is time to start preparing for Passover, which begins at sundown on 29 March. I am not going to be doing a lot of preparation this year, but I have gathered a few interesting recipes for you to consider for your own meal. First, here is a link to all of my Passover recipes from the last several years. I have to say that I now feel the impact of Gourmet magazine’s demise. They always had a lovely Passover/Easter issue with lots of new ideas. Nevertheless, here are a few ideas I found for you: Reminder: I eat kitniyot, so don’t be surprised by the Click here to continue reading this post

Mar 182009
 

[Translate] Spring is in the air and that  means it is time to start preparing for Passover, which begins on 8 April. I am not going to be doing a lot of preparation this year, but I have gathered a few interesting recipes for you to consider for your own meal. First, here is a link to all of my Passover recipes from the last couple of years. And, here are some interesting ones for you to try: Italian Passover recipes from Chef Chaim Cohen and Dr. Eli Landau Kodredo Relleno al Forno (Roast stuffed lamb with egg/lemon crust) Slow Roasted Lamb Shoulder with Almond-Mint Pesto (Omit the cheese from the recipe) Syrah-Braised Lamb Shoulder with Olives, Click here to continue reading this post

Apr 162008
 

[Translate] I have finalized my menu for the seder this coming Saturday. It is the second Passover that I have ever hosted. While I am happy to host the seder dinner, it will be a bittersweet seder for my husband and me. The sweet part is that we will get to use the beautiful seder plate, matza plate and matza cover that my beloved cousins gave us as a wedding present, but the bitter part will be that my beloved cousin, Michael, passed away in January and will not be here to help us celebrate the seder. He was a vital part of our seder for the past three years and his absence will definitely Click here to continue reading this post

Mar 272008
 

[Translate] I am busy deciding what to prepare for the main dish and dessert for Passover, since most of the other items on the menu are the expected traditional fare. I am considering the following: Roasted Poussins with Pomegranate Sauce Chicken Tagine with Apricots and Spiced Pinenuts (from my friend Chef Farid Zadi) Patatine e Carciofi Arrosto (Roasted Potatoes and Artichokes) Torta del Re Nottingham Nut Cake Lemon, Creme Fraiche and Chestnut Cake (for a dairy meal) Damp Apple and Almond Cake Castagnaccio For more ideas, click here. I will post my menu in a couple of weeks.

Apr 142007
 

[Translate] Since I was too ill to cook the last night of Pesach, I made the meal for Shabbat. Luckily, I still had some matza for my dessert. Dinner this evening was: Carn Estofada amb Prunes i Patates (Catalan-Style Veal Stew with Prunes and Potatoes) I used osso bucco instead of the recommended veal shoulder. As the dish was simmering away, my husband sneaked a taste of the sauce and moaned blissfully, “this dish should be in a museum.” Need I say more? This dish is outstanding. The flavors of chocolate, prunes, chili, cinnamon and orange zest marry into an amazingly complex sauce that just bursts on the palate. The crispy potatoes add the perfect Click here to continue reading this post

Mar 232007
 

[Translate] I love chicken soup and I may be a bit bold to say this, but I think my chicken soup is very good. I have been tweaking this recipe for about twenty years and I think I have just right. This is not a clear broth soup; it is a rich broth. My husband says, “This broth is rich enough to be a hedge fund.” Forgive me, he has a one track mind because of his startup company. I won my husband’s heart with my soup and matza balls. I am going to be making a big pot for the seder next week. I always make the soup a day ahead so that the Click here to continue reading this post

Mar 212007
 

[Translate] As Pesach is fast approaching, I have decided on what desserts I am going to make to make this year: Chocolate-Pistachio Cake and the Orange-Ginger Cake (See Passover Preparations). This pistachio cake is based on a recipe from Rose Gray and Ruth Rogers, Italian Easy: Recipes from the River Cafe. It is a very easy cake to make. I would prefer to make it with butter, but I must make a parve cake for Passover. Normally, I do not like Passover cakes made with matza meal, but this cake only calls for 1/2 cup and you really don’t notice it. Substitute with flour when it is not Passover. Since the Passover hostess is a Click here to continue reading this post

Mar 142007
 

[Translate] We are going to my cousin’s in Jerusalem as we do every year and we always bring the charoset, chicken soup with matza balls and dessert. I always try to bring a different dessert. I am still trying decide what to bring this year. Maybe one of these: Torta di Carote from the Veneto region Persian Rice Cookies Super Moist Banana & Almond Cake Chocolate Almond Torte with cinnamon, allspice, cloves and a dark chocolate glaze Last year I made Gâteau à l’Orange et au Gingembre from one of my favourite blogs, Chocolate & Zucchini. It is a moist cake that has an intense orange and ginger flavour. I might be tempted to make Click here to continue reading this post

Mar 092007
 

[Translate] The Jewish community in my hometown in Alabama was founded in 1888. Most of the money raised to build the synagogue was through the efforts of the Ladies Hebrew Benevolent Society. Sherry Blanton, the synagogue’s historian writes, “With boundless enthusiam they quickly planned a New Year’s hop as their first fund raiser. A series of successful bazaars enlarged their treasury, further augmented by the profits of Purim parties, strawberry festivals, and oyster dinners as well as “tariffs on the Jewish gentlemen”” Yes folks, my lovely synagogue was built with money with proceeds from oyster dinners!!! I was appalled. But, then again they built a synagogue none-the-less and it is the 11th oldest community still Click here to continue reading this post

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