What a treat! On Sunday a large group of females aged just months old to life experienced seniors joined to celebrate a pre-Passover seder. Hearing the voices of women raised in song and conversation, watching women think what freedom means to them personally, listening to the youngest women ask the Four Questions, recalling our female ancestors-(sadly many of us no names beyond our mothers’), enjoying a Passover meal with nary an ersatz ingredient in any dish…a lovely evening.
Look no further than the recipes for the food served at Shomrei’s Women’s Seder if you want something new and tasty for your seder dinner. Thanks to Lynne Kurzweil for planning this healthy, delicious, and unique meal. Continue reading
Queen Esther must have had good taste. It was a pleasure to see how many people enjoyed the Persian style kiddush.
Here are recipes for some of the dishes that were served so that you, too, can dine like a queen…or king.
Queen Esther’s Stew ( chick peas and spinach) appeared in a previous Shomrei Week. You can find the recipe by clicking on or Googling “Queen Esther’s Chickpea Stew”
Queen Esther’s Stew
Purim is but days away so on March 16, at kiddush we’ll feast like Queen Esther, fulfilling one of the 4 Purim mitzvot.
Legend says that Esther ate nothing but vegetables and beans in King Ahashverus’ palace since she would not eat non-kosher food.
Chick peas were the centerpiece of her meals . They are also the star of Queen Esther’s stew which is served with couscous or basmati rice. Continue reading
I’ve rhapsodized about my Breville Smart Oven, expensive but well-worth the price especially since my full-sized oven is broken, but the Breville’s place in my culinary heart may have been taken over by the Instant Pot. This appliance, available under several brands, is essentially an electric pressure cooker with added features so that it’s great for making a meal in one pot.
This year the Latke Crew baked 720 (gluten free) latkes for the Hanukkah party! Thanks and “yasher koach” to the entire hardworking Latke Crew: Charlie and Alan Breslin, Adrienne Shulman and Michael Sag. A number of people asked me for my recipe, so here it is:
Just in time for Thanksgiving and for a change from the same old menu, here’s a new round of recipes from the Shomrei kitchen.
The following recipe for vegan chickpea salad is one of the most requested in the almost nine years that I’ve been in Shomrei’s kitchen. It’s so simple to make and blends flavors nicely. A well-stocked kitchen should have almost all the ingredients on hand. It’s also slightly magical: close your eyes and you might even think you are eating chicken salad! Continue reading
I’ve had several requests for the potato salad recipe served on a recent Shabbat. There’s no magic to it except that there is no mayonnaise (or if you wish, just a little bit). I must confess that I didn’t use a recipe but combined items to get the taste I was looking for. But here’s an equivalent with changes made in the Shomrei kitchen. Continue reading
This month’s recipe selection focuses on dishes that will enhance your holiday celebration.
It seems that I spent days and multiple trips to the market, as well as phone calls and whispered secret tips about the availability of brisket for my twice a year homage to this traditional holiday cut of beef. If you’ve been lucky enough to score a brisket, this easy recipe is for you. It allows you to even sit back and relax a little (after all that running around) by using the secret formula for brisket: low and slow. The recipe is from the Joy of Kosher site developed by Jamie Geller. Continue reading
Summertime is perfect for cool food especially when the temperature soars as it has these last few days.
So we’ll start our meal with a cool soup. As they say…”cool as a cucumber.”
Technically gazpacho is a Spanish-style soup made from tomatoes and other vegetables and spices, served cold. But today all kinds of cold vegetable soups are called gazpacho. Continue reading
TishaB’Av, a fast day and day of mourning, occurs Saturday night through Sunday evening. The day marks great tragedies for the Jewish people. The destruction of the Temples in Jerusalem, the beginning of the First Crusade, the expulsion of the Jews from England, the expulsion of the Jews from Iberia and the deportation of Jews from the Warsaw Ghetto were among the tragic historic events that took place on that day on the Jewish calendar.
Since one is supposed to abstain from food and drink, various Jewish cultures have come up with recipes for the meal before the fast. They are always meatless as the nine days prior to Tisha B’Av are solemn and mournful, marking the period between the breaching of the Temple walls and its actual destruction. Continue reading