I love the whole summer outdoor eating experience.  I really enjoy BBQ’s and picnics, and the eating outdoors concept is fabulous and exciting to me.  However, in New York, due to our climate, we have a limited time-frame to enjoy BBQ’s and eating outdoors.  Because I love BBQ food so much and would love to enjoy it all year, I decided to explore some options.  One idea that I came up with is to slow-roast ribs overnight in the oven.  It was soooo good and it tastes like I am having a BBQ during the year!  It’s so easy to make; I can even throw it in the oven before I head out for the day, and not worry about it – very similar to a crock pot concept.

When I want to serve this dish for Shabbat lunch, I cook it for 1-½ hours at 350 degrees on Friday afternoon covered, then I place it in the oven right before Shabbat at 200 degrees.  I take it out in time for lunch the next day.  It’s similar to the Yaptzik idea.


1 4-5 pound side of Ribs.

1 large onion, sliced

2 tablespoons dijon mustard

1 tablespoon extra-virgin olive oil

2 tablespoon liquid smoke

1 tsp kosher salt

Crushed black pepper

1 tsp paprika

1 tsp onion powder

1 tsp cumin

6 cloves garlic crushed

1 cup ketchup

1 cup red wine

Pre heat oven to 200 degrees.

Place onions on the bottom of a large roasting pan.

In a small bowl take mustard, garlic, oil and spices and mix them together to form a paste.

Rub the paste all over the meat.

If you have time, let the meat stand at room temperature for one hour to absorb some of the flavors.

In a separate bowl mix the wine and ketchup and pour over the meat right before placing in the oven.

Cover the meat really well and place in the oven for 16 hours.

Note: I put mine in the oven at 7pm at night and take it out the next day around lunch time.

I then let it cool and place in the fridge. Around dinner time I take it out of the fridge, skim off the fat and warm it up for dinner.

Any left overs go really well inside my hubby’s sandwich for lunch the next day with Abeles and Heymann sweet and tangy mayo, and marinated coleslaw. (Recipe follows)


16 hour ribs 1

Ribs with rub before cooking

16 hour ribs 2

Ribs after 16 hours in the oven

Marinated coleslaw- The perfect side dish


1 shredded cabbage, finely chopped

2 carrots, shredded

4 scallions, finely chopped



3/4 cup white vinegar

1 teaspoon kosher salt

1 tbsp brown sugar (taste)

1 teaspoon celery seeds

1 tablespoon dijon mustard

3/4 teaspoon garlic powder

2/3 cup vegetable oil

1/2 cup white sugar

black pepper (optional)


In a large bowl, mix the vegetables together.

Mix first 6 dressing ingredients together in a small saucepan; bring to a boil.

Remove from heat then immediately add in the oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.

Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.

Cover and refrigerate for 24 hours stirring occasionally.
Season with freshly ground black pepper (if desired) before serving.


Blueberry Cinnamon Pie

In Jewish communities across the globe we have been busy helping the people of Israel during their time of need.  A lot of amazing fundraisers are being conducted to help all kinds of people in Israel who need assistance, such as children in S’derot, wives of chayalim, wounded chayalim, and also for Lone Soldiers.  (“Lone Soldiers” is a reference to those terrific, dedicated youths that have made aliyah all on their own (i.e., without their parents and families) and have joined the IDF.)

A group of my friends joined together and we wanted to do something to help too.  We decided to help the Lone Soldier Center and hold a bake sale to raise funds for them.  Responses from Social Media were phenomenal, and people from all across the world have responded with words of support and encouragement, donations, as well as offers to bake for this worthy cause.

I plan to make a delicious Blueberry Cinnamon Pie for this bake sale.  The recipe is below and it is so easy to make in advance and freeze.

For more information about the Lone Soldier Center in Memory of Michael Levin visit: www.lonesoldiercenter.com



Blueberry Cinnamon Pie

2 cups Blueberry

1/2-tablespoon cinnamon,

1/2-tablespoon sugar,

3 eggs

1 ½ cups sugar

1 ½ cups oil

1 tablespoon of vanilla extract

1 ½ cups of plain flour

Extra cinnamon and sugar mixture for sprinkling on top

Pre heat oven to 350

In a small bowl mix all the sugar and cinnamon together. Divide in half and use one half to sprinkle over berries. The over half set aside.

Place berries covered in sugar/cinnamon mixture in a 9 inch round deep pan.

Make a batter by beating the eggs and sugar until light and fluffy. Add the oil and vanilla and beat well, and then stir in the flour.

Spoon the batter on top of the berry mixture and gently mix, then sprinkle and little more cinnamon sugar on top of the batter.

Bake for 1 hour until a skewer comes out clean.


blueberry pie




9 recipes for the 9 days

The 9 days can be a challenge of what to make for dinner. We all would like our dinners to have some variety and be nutritious, while not being a huge “patchke”. Among all the food blogs, cookbooks, and articles in newspapers, there are a variety of fresh ideas for you and your family. I have adapted some of the recipes I came across during the year while looking for Shabbat meals, but I couldn’t use them for Shabbat as they had some crucial milchig ingredients. I put together a few simple ideas for the 9 days or for any night you are looking for a dairy meal, snack or dessert. Also, I love making dairy desserts too. (Sometimes it’s just worth the calories!)


Fiesta Chicken Enchiladas Dairy

Main course

1 small onion, chopped
1 clove garlic, minced
4 soy chicken breast cut into ½ inch pieces
1/2 cup corn
1/2 cup canned black beans, rinsed and drained
2 diced jalapeno peppers
1 cup Salsa, divided
¼ cup chopped cilantro
1 tsp. ground cumin
¼ cup cream cheese
8 flour tortillas (6 inch)

1 cup shredded mozarella

Serve with guacamole

Heat oven to 350°F.

Heat large skillet with 1 tablespoon canola oil on medium heat. Add onions and garlic and cook until soft.

Add chicken and cook until chicken warmed through. Add corn, beans and jalapeno peppers and sauté until soft for 2 minutes.

Then add 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook for 5 minutes or until heated through, stirring occasionally.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray; top with remaining salsa and grated cheese.

BAKE at 350 15 to 20 min. or until heated through.

chicken enchilada

Fiesta Chicken Enchiladas Dairy


Main course


1 pound firm ricotta cheese

1/2 cup finely grated parmesan cheese

½ cup plain flour

2 eggs, beaten lightly

1 tablespoon extra-virgin olive oil


4 medium tomatoes, chopped coarsely

4 scallions, sliced thinly

2 tablespoons coarsely chopped fresh oregano or 1 teaspoon dried

2 tablespoons extra virgin olive oil, divided

kosher salt, to taste

½ cup shaved parmesan cheese

Bring large saucepan of water to boil.

  1. Meanwhile, combine ricotta, grated parmesan, flour, eggs and oil in large bowl.
  2. Drop rounded tablespoons of mixture into boiling water; cook, without stirring, until gnocchi float to surface.
  3. Remove from pan with slotted spoon; drained, cover to keep warm. The cooking process is fast so it only takes a couple of minutes.
  4. Combine tomato, scallions, oregano, 1 tablespoon olive oil and salt in medium bowl. Top warm gnocchi with fresh tomato sauce; drizzle with remaining oil, top with shaved parmesan.
  5. gnocchi


Cauli”flour” Pizza –Gluten free pizza

Main course

1 – 28oz bag frozen checked cauliflower, partially defrosted

1 cup shredded mozzarella cheese, plus extra for topping

1 egg

Salt to taste

½ tsp Onion powder

½ tsp oregano

Marinara sauce

Assorted toppings

Grate the cauliflower in a food processor until it resembles small crumbs.

Place the cauliflower crumbs in a clean dish towel. I split it in half and use each half in its own dish towel.

Tightly wrap the cauliflower in a bundle and squeeze it dry. If it’s still cold from being frozen let it sit out for another 20 minutes and squeeze it again. Try to make sure the cauliflower is very dry.

After the water has been squeezed out place it in a bowl and add the egg, cheese and spices. You can also choose to add in your own favorite spices. Mix it really well and will resemble“dough” like quality.

Form the dough into a pizza pan lined with  parchment paper and bake at 400 degrees for 15 minutes. It will start to tinge brown.

Take the pizza out of the oven and put on sauce, (like love gefen classic marinara), more cheese, and your favorite toppings.

Turn the oven on to broil and place the pizza under the broiler for another few minutes till the cheese melts and the toppings look like they have softened.

cauliflower pizza

Cauliflower Pizza

Smoked Salmon and Avocado Salad with Feta Cheese

Side salad

 6 cups mesclun greens or 2 to 3 heads of romaine lettuce, shredded

½ pound smoked salmon, sliced thinly

2 medium avocados chopped coarsely

1 medium red onion, sliced thinly

½ block of Feta cheese, crumbled

1 cup red or yellow cherry tomatoes sliced in half

Handful of fresh blueberries (optional)


2 tablespoons finely chopped fresh dill

1/3 cup fresh lemon juice

1 tablespoon Dijon mustard

2 tablespoons honey

2 gloves garlic, crushed

1 tablespoon white vinegar

1 tablespoon olive oil

crushed black pepper

Combine mesclun, salmon, avocado, onion, tomato, blueberries and feta in large bowl.

Whisk remaining ingredients in small bowl then pour over salad; toss gently and sprinkle on crushed black pepper

smkoed salmon and feta salad

Smoked Salmon and Avocado Salad with Feta Cheese

Deep Fried Oreos (my favorite all time dessert)


2 quarts vegetable oil for frying

1 large egg

1 cup milk

2 teaspoons vegetable oil

1 cup pancake mix

1 (18 ounce) package cream-filled

chocolate sandwich cookies (such as Oreos)



Heat oil in deep-fryer to 375 degrees or use a small pot to heat the oil.
Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth.

Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil.

Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes.

Drain on a paper towel-lined plate before serving.

Note: Use an oil thermometer to make sure the oil is at the perfect cooking temperature in the range of 360 to 375. If the heat of the oil is too low it will be soggy and too high it will burn.

deep fried oreo

Deep fried oreo


Avocado Mousse on Quinoa Crackers

Appetizer or snack

Makes a great appetizer or snack. You can serve it as directed below or just place it in a bowl with a serving spoon.

2-3 large, ripe Haas avocado

½ small red onion
1/2 small lemon, juiced
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Sour Cream
quinoa crackers or your choice of crackers


1. Place the onion in a bowl of a food processor and chop until smooth. Then add the flesh of the avocado in with the onion and process again until smooth.

2. Add the lemon juice, mustard, salt, pepper and sour cream.

3. Process again until very smooth

4. Pipe through a pastry bag that has a “rose” tip   with a swirl action to make a rose


Avocado Mousse on Quinoa Crackers


Onion soup – The Famous Classic!


1 tablespoon butter
3 pounds yellow onions, peeled
½ tsp freshly ground pepper
salt to taste
2 Tbsp paprika
¼ cup flour

¼ cup miso
1 cup red wine
6 cups water vegetable broth (I use Trader Joe’s Vegetable broth)

2 Tablespoon onion soup mix with no MSG

Serve with grated cheese on top of the soup as a garnish
1) Slice onions 1/8 inch thick.

2) Melt butter; add onions and sauté very slowly for 1 hour in a large saucepan.

3) Then, add pepper, salt, paprika, Miso and flour and sauté over low heat for 10 minutes.

4) Add water or broth and onion soup mix and wine. Simmer for 45 minutes.

If you want a stronger flavor add more onion soup powder.

The key to imitating the real beef flavor of traditional onion soup is adding the miso into the soup. It really enhances the flavor.

onion soup

Onion soup

Curried butternut squash with goat cheese and nuts on Arugula

Side dish

1 medium-large butternut squash, peeled and cubed.

2 tablespoons olive oil

1 teaspoon curry powder (optional)

1 teaspoon cumin (optional)

Salt and pepper to taste

1 10oz log goat cheese

balsamic vinegar, to taste

1 Tablespoons honey

1 cup honey glazed pecans

3 cups arugula

Preheat oven to 450.

Toss together the butternut squash, olive oil, curry powder, cumin, salt and pepper on a cookie sheet lined with parchment paper.

Roast until fork tender and edges are tinged brown.

In meanwhile crumble the goat cheese into a salad bowl and add nuts.

Once the butternut is ready add it to the salad bowl with the goat cheese and nuts and add arugula. Drizzle with the balsamic vinegar and honey and toss gently.

Serve when the butternut is slightly warm

butternut squash arugula nuts goast cheese

Curried butternut squash with goat cheese and spiced nuts on Arugula


Ricotta latkes

Side or main dish

 1 1/2 cups ricotta cheese

½ cup milk

½ teaspoon vanilla extract

2 eggs, separated

¼ cup sugar

1 cup flour

1 tsp baking powder

Pinch kosher salt

2 tsp canola oil

Place ricotta, milk, vanilla extract and egg yolks in a bowl and mix well.

Stir in sugar, flour, baking powder and salt and mix gently until smooth.

In a separate bowl beat egg whites to soft peaks, the fold them into the cheese mixture.

Heat oil in a 9 inch pan till oil is hot, drop 1/8 cup worth of batter into pan lower heat to medium and cook on both sides until brown. About 2 minutes per side.

riccotta cheese latkas

Ricotta latkes



Aussie Meat Pies

I am visiting my family in Australia, and I thought I would have a go at trying to make my own meat pies so I wouldn’t be so homesick when I got back to New York. My daughter and I made a big mess in my mum’s kitchen but the end result was well worth the efforts (not to mention the mess). Of course my mum made us Pavlova for dessert.  Look for the pavlova recipe posted under desserts on my blog.

An iconic Aussie Dish

An Australian  meat pie is a hand-sized meat pie containing largely diced or minced meat and gravy, sometimes with onion, mushrooms, and often consumed as a takeaway (“to go”) food snack. The pie itself is similar to the United Kingdom’s steak pie.

It is considered iconic in Australia. It was described by former New South Wales Premier Bob Carr in 2003 as Australia’s “national dish”

Aussie meat pies  

2 tablespoon canola oil
1 onion peeled and finely chopped
1 pound lean minced beef
2 tablespoon plain flour
11/4 cup beef stock
1/3 cup ketchup
1 tablespoon Worcestershire sauce
salt and freshly ground black pepper
4 sheets ready-rolled frozen shortcrust pastry
4 sheets ready-rolled frozen puff pastry
1 Egg beaten
Note: if you can’t get prepared short cut frozen short crust you can use puff pastry in both parts of the pie crust

1  Heat the oil in a medium saute pan. Add the onion and cook, stirring often, until the onion is soft. Add the minced beef, increase the heat to high and cook, stirring with a wooden spoon to break up any lumps for 6-8 minutes, or until the mince is brown.

2  Sprinkle the flour over the meat and cook for 1 minute. Add the beef stock, tomato sauce and Worcestershire sauce. Bring to the boil, reduce the heat to medium and simmer, stirring occasionally to prevent the meat from sticking to the base of the pan, for 10 minutes, or until the sauce is thick. Stir salt and pepper. Remove from the heat and set aside to cool completely.

3  Preheat the oven to 375°. Using a small plate about 8 inch in diameter as a guide, cut four circles from the shortcrust pastry and use them to line the base and sides of four 1 cup pie tins or ramekins. Fill the pastry with the meat mixture – avoid spilling any on the edges.

4  Using the same plate as a guide, cut four circles from the puff pastry. Brush the shortcrust pastry edges of the pies with water to moisten and top with the puff pastry circle. Press the pastry edges together to secure. Trim the excess pastry with a sharp knife and crimp the edges. Cut a small cross in the center of each pie and brush the top with beaten egg.

5 Bake the pies in the preheated oven for 10 minutes, reduce the oven temperature to 350° and bake for a further 20 minutes, or until the pastry is puffed and golden. Serve the pies immediately with some extra ketchup, if desired.


Fish Quesadillas

Growing up in Sydney, Australia we didn’t have too much choice about which restaurants to eat at. Of course we had a few falafel joints, Australian cuisine (which is meat pies), and even a traditional fish and chips shop. No pizza shops, can you imagine!!!! So if you wanted Chinese you made your own. If you wanted Mexican you made your own. I love international cuisine Mexican is my favorite. Fish is always a challenge especially getting the children to eat it. This recipe does that. It takes the fun of eating Mexican food and making it a bit healthier.

NOTE: If you want to use Pam instead of butter you can do the switch easily. 

Fish Quesadillas

1 pkg flour or corn tortilla

1 jar salsa (your favorite brand)

1 pkg shredded mozzarella cheese

2 pounds flounder

Cumin powder (to taste)

Garlic powder (to taste)





Season flounder with garlic powder, cumin, salt and pepper, and sear on a well oiled grill pan for a few minutes on each side until cooked through. Fish may break apart but that is okay. Once it’s cooked set aside.

On one tortilla, spread salsa to cover the whole surface. Take a handful of cheese and spread over the salsa. Place fish over the cheese then cover with another plain tortilla making a sandwich.

On medium heat, melt some butter on a 9 inch sauté pan.

Once butter has melted place tortilla on it and cook for a few minutes on each side and the cheese has melted and the outside is slightly brown.

Slice into wedges like a pizza. Serve with guacamole, sour cream or salsa.

fish q


Summer Dinner Menu

Now that summer is almost in full swing, I am looking to make light, healthy, delicious dinners.  I came across an article last week from a magazine that I subscribe to called Southern Living.  It’s a great magazine with real southern charm.  It features tips on hospitality and cooking, and always has some interesting tidbit regarding Southern culture. Recently, they featured two recipes that I wanted to try: Baked Zucchini Chips and Frozen Fruit Pops.  These encapsulated my idea of healthy, light dinners. My kids are always freezing the fresh fruit that I buy and making smoothies out of them.  I thought Frozen Pops was a great twist on that snack and also makes a great breakfast idea too.

Here is a great dinner menu for a weeknight supper that is also festive.  Who doesn’t want to eat chips for dinner?

Note: serve with a bottle of Baron Herzog Orange Muscat for a wonderful integration of tastes.


Pistachio pesto salmon

1/8th cup Ossie’s pesto sauce available at Gourmet Glatt

1/8th cup mayonnaise

1 cup shelled salted pistachios, crushed

½ cup brown sugar

2 tablespoons fresh lemon

2 pounds salmon fillet (one whole side of a salmon)


Mix the pesto and mayonnaise together in a small bowl.

Place the salmon on a large baking sheet lined with parchment paper.

Spread the pesto mixture over the fish and set aside.

In a food processor crush the nuts until they are course ground but not too fine, then and add the brown sugar and lemon. It should look like wet sand.

Pat nut mixture on top of salmon and bake for 25 minutes at 350 degrees.

pistachio pesto salmon

Baked Zucchini Chips

This recipe can also be made gluten free by using Jeff Nathan’s gluten panko.

Adapted from Southern Living Magazine

1/2 cup panko (Japanese breadcrumbs)
1/4 cup loosely packed fresh basil leaves
1/4 teaspoon kosher salt
1/4 cup finely grated Parmesan cheese
1/2 pound zucchini, cut into 1/4-inch-thick rounds
1 tablespoon olive oil
Vegetable cooking spray

Preheat oven to 450°. Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground. Stir together breadcrumb mixture and cheese in a medium bowl. Toss zucchini rounds with oil. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere. Place rounds in a single layer in a jelly-roll pan coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot and immediately.

 baked zucchini chips

Creamy Frozen Fruit Pops

Also makes a great fun breakfast. You can also use your favorite fruit. I toss in mango or pineapple too.

1 1/4 cups frozen raspberries
1 1/4 cups sliced fresh strawberries
1/4 cup honey
1 tablespoon fresh lemon juice
1/8 teaspoon table salt
1 (7-oz.) container low-fat plain Greek yogurt
2 tablespoons milk

Process fruits, honey, lemon juice, and salt in a food processor until smooth. Stir together yogurt and milk. Fold yogurt mixture into fruit mixture. Pour into 10 (2-oz.) pop molds. Top with lids; insert craft sticks, leaving 1 1/2 to 2 inches sticking out of pop. Freeze 4 hours or until sticks are solidly anchored and pops are completely frozen.

Note: If you don’t have pop molds you can freeze them in paper cups.

fruit pops



Memorial Day BBQ Tips and Marinade

I love to BBQ. In fact I have been known to do it with 3 feet of snow on the ground. I BBQ chicken, lamb chops, vegetables even fruit. Now that the BBQ season officially opens this weekend with Memorial Day I have tried to come up with new BBQ ideas for my friends, family and readers.
Note: meat should always go on the grill at room temperature for maximum flavor of the meat.

Here are a few ideas for your BBQ that I always do at mine.

* I find that lamb has its own natural flavors and doesn’t need a marinade you can just throw it from the package straight onto the grill. (yay no extra work)
*Sliders are very popular nowadays; I buy all kinds of great chutneys, sauces and flavored mustard to go as an complement.
*My favorite sausages are Abeles and Heymann Sausages. Try buying a variety of them, You can put some facon bacon, and place them on the grill for a few minutes until they are crispy which is a great topping for hot dogs or sliders.
*make a topping bar for hot dogs. Anything from grilled onion, poached eggs, grilled pineapple, hot sauce, guacamole on a hotdog is a lot of fun.
*I make a platter of all kinds of pickles. (half sour, and sour pickles, sour kraut and pickled tomtatos).
• I serve platters of sliced of tomatoes, red onion, and shredded lettuce and some sautéed onion.
• No bbq is ever complete with out coleslaw. Either homemade or store bought.
• I always have big fresh garden salad, corn on the cob and French fries. (I’m love the 5 minute McCains fries).
• Fresh pineapple and mango are delicious on the grill. 3-4 minutes per side max.

The marinade below is great for chicken or vegetables. For the meat let it soak for 2 hours or overnight. If you are using it for vegetables leave out the ketchup and marinade for up to 2 hours.

Dijon garlic marinade

1/2 cup red wine
1/4 cup seeded Dijon mustard
1/8 cup balsamic vinegar
½ cup ketchup
1/4 cup olive oil
6 cloves crushed fresh garlic
1 tsp thyme
1 tablespoon Worcestershire sauce (Only if it doesn’t say OU fish, than you can have it for meat)
1/2 tsp kosher salt
1/4 tsp fresh ground pepper

In a small bowl whisk all ingredients together. Expect the meat.
Place the meat in a shallow pan in one layer and pour over the marinade.
Try to marinade for several hours. It helps tenderize the meat.

Place the meat on a medium- hot grill about 4 inches above the heat and cook on both sides until cooked through.
chicken strips

hasselbeck salami on the grill

The weather was perfect this past Sunday for a Mother’s day BBQ. Seeing as I am the one who cooks the BBQ at our place, I wanted a quick and easy food for the grill that didn’t take too much preparation time so I could relax with my family. I went to Gourmet Glatt and picked up some ready-made beef kebabs, some vegetables to grill and some delicious water melon for dessert. I also bought chicken wings without any seasonings. I find that you can rinse off and clean the wings when you want to keep it simple and just throw them on the grill. They were so crispy and delicious. I had also noticed in my freezer that I had an Abeles and Heymann salami. I decided I would try to make a Hasselback Salami on the grill. I had only made it in the oven so it was an experiment to try and grill it to get the “out-doorsy” flavor. It was a huge hit and the easy sauce/marinade was so versatile you could use it to marinade chicken cutlets, or use it as a dipping sauce.
Note: in the 1940′s, a dish of whole potatoes cut to resemble an accordion was first served at the Hasselbacken restaurant in Stockholm. Cutting the potatoes this way results in a soft and creamy interior with crisped and browned edges.

Easy Hasselback Salami
Inspired by Busy In Brooklyn – Chanie Apfelbaum
1/3 cup duck sauce
1/3 cup BBQ sauce
Any size Abeles and Heymann Salami. The bigger the better as it’s so delicious. (Just make more sauce)
Mix the two sauces together, and set aside.
Remove the wrapper from the salami and place on a cutting board with chopsticks on either side. Holding the salami down with one hand, slice into thin, even slices (don’t worry, the chopsticks will ensure that you don’t slice all the way through). Place on a hot BBQ on indirect heat. That means the BBQ burners are on but not directly under the salami. You must watch for burning as the sauce has sugar and can burn. By the time you finished cooking your other meats on the grill the salami will be ready. I also continue to baste every 15 minutes. Alternatively you can back it in the oven at 400 degrees on a cookie sheet lined with parchment paper.
Serve warm with leftover sauce for dipping.
hasselbeck salami

Hush Puppy Patties – Perfect for pesach

Hush Puppy Patties for Pesach

This recipe is so versatile, as it can replace a hot dog in a bun as a meal. You can also use it as a side dish, appetizer and a snack to tide the kids over between the long stretches of time between lunch and seder or dinner on yom tov. You can also serve also funky dipping sauces that you can buy in Gourmet Glatt, such as Dougie’s wing sauce, sweet chili sauce or just plain old ketchup. I use Abeles and Heymann hot dogs as they are the tastiest and use the highest quality meats in their products.

6 large Idaho potatoes, peeled chunked
4 medium eggs, divided
3 Tablespoon potato starch
3 Tablespoons mayonnaise
½ teaspoon garlic powder
2 teaspoon salt
pinch white pepper
2 Abeles and Heymann hotdog or garlic sticks, sliced thinly about (1/2 an inch)

Boil the potatoes in a medium pot until fork tender.
Drain, and mash the potatoes well in a bowl.
Add 3 eggs, potato starch, mayonnaise, salt and pepper mix well and then set aside.
On a cookie sheet lined with parchment paper, take a small scoop of the potato mixture and place it on the cookie sheet. Place in the center of each potato mound, a slice of the hot dog burying each slice so you can’t see it.
Whisk the remaining egg and brush each potatoes mound.
Bake at 350 for approximately 40 minutes.

hush puppy patty with spicy mayo drizzle
Hush puppy patties with spicy mayonnaise

Cauli”flour” pizza

It’s always hard to come up with easy fun things for the kids to eat during Pesach that is homemade or at least semi homemade. There has been a lot of buzz lately about cauliflower pizza. The recipe has appeared on many blogs and internet articles and cooking magazines. My friend and blogger, Melinda Strauss, of kitchen-tested.com had a version on her website. We reworked her recipe together using bodek cauliflower. This eliminated the use of grating and then steaming fresh cauliflower, as the frozen cauliflower is already very soft to the point that it’s par-boiled. I made this for my husband who LOVES pizza and he was pleasantly surprised that it was so delicious. It’s not only perfect for Pesach but it’s great for all the people who can’t eat wheat during the year.

Cauli”flour” Pizza – Perfect for Pesach

1 – 28oz bag frozen checked cauliflower, partially defrosted
1 cup shredded mozzarella cheese, plus extra for topping
1 egg
Salt to taste
½ tsp Onion powder
½ tsp oregano
Marinara sauce
Assorted toppings

Grate the cauliflower in a food processor until it resembles small crumbs.
Place the cauliflower crumbs in a clean dish towel. I split it in half and use each half in its own dish towel.

Tightly Wrap the cauliflower in a bundle and squeeze it dry. If it’s still cold from being frozen let it sit out for another 20 minutes and squeeze it again. Tey to make sure the cauliflower is very dry.
After the water has been squeezed out place it in a bowl and add the egg, cheese and spices. You can also choose to add in your own favorite spices. Mix it really well and will resemble“dough” like quality.
Line a cookie sheet with parchment paper, and form the dough into a pizza disk on the parchment paper and bake at 450 degrees for 15 minutes. It will start to tinge brown.

Take the pizza out of the oven and put on sauce, (like love gefen classic marinara), more cheese, and your favorite toppings.
Turn the oven on to broil and place the pizza under the broiler for another few minutes till the cheese melts and the toppings look like they have softened.
Yields a 9 inch round pie

cauliflower pizza