Chanukah!

Can you believe that Chanukah came and is gone already?

Well, I can't. This year not only I made a party, but I actually made real yeast dough sufganiot, thanks to my sister-in-law's mother's recipe.
Tetya Galya, this one is for you:

They were not hard to make at all. Or, was it because I wanted to put my heart in them?
Anyway, here is the recipe for you:

1 tblspoon dry yeast
3/4 cup warm milk (or water)
4 tblspoon sugar (I use raw)
1 tspoon cinnamon
dash of salt
2 egg yolks
2.5 cups flour
2-3 tbspoons melted butter

First, combine yeast, warm milk and half sugar in a bowl and let stand for about
15 minutes. Add the rest of the ingredients, but butter and mix the dough until soft ball forms.
Add melted butter so that it nicely covers the dough.
Cover the dough with a towel and let it rest overnight.
I made it on Friday afternoon and started making donuts motzei Shabbat. Was a bit worried, but they turned out great!

Next day, roll the dough out and cut in rounds. Put jam on each round and cover with the other dough round. Pinch the dough pieces together and brush with the egg white left from the egg yolks you used to make the dough.

Fry in hot oil and enjoy your delicious desert! Sprinkle it with powdered sugar, if desired

Morning Coffee Anyone?

Now, that I finally got myself the real coffee grinder, I am looking for the best beans. Any ideas?
How about these:

A glimpse into the "Prime" Empire

Here's an interesting article about the new direction the kosher restaurant industry is taking. Thought you might enjoy it

www.tabletmag.com/jewish-life-and-religion/118954/elevating-kosher-food

Here's a new salad recipe:

This is one of my favorite salads, which looks totally unpretentious, but is packed with flavor. Unfortunately, the prohibitive cost of pine nuts here, in New York, prevents me from making it as often as I would love to, but for a special occasion it is just great.
You may find this recipe on some Jewish Food sites or in some cookbooks, but I believe it's worth repeating everywhere:


The famous Arab geographer al-Muqadasi, writing in the year 985 CE, noted among the marvels of Jerusalem pine nuts, called kadam, which are unrivaled anywhere on earth.

Ingredients
200 grams pine nuts
Olive oil
A bunch of fresh coriander
A bunch of fresh parsley
Fresh lemon juice
2-3 garlic cloves, crushed
A little vinegar-wine
Salt

Roast the pine nuts carefully in a small pot on a low flame, using a little oil. It is important to stir constantly. Don’t do other things in the meantime! Stir all the time and make sure the pine nuts do not burn.

With a large, sharp knife chop the coriander and the parsley, place in a bowl and add the pine nuts, which have by now cooled.
Squeeze in lots of lemon juice, drip in a little olive oil, season with garlic, vinegar-wine, and salt. Taste, adjust the seasoning and serve. A few green onions, very thinly sliced, can be added to the salad.

Note:

Make sure to wash parsley and coriander MANY times in big bowls of water. These greens tend to be very dirty. For kashrut reasons, of course, I also leave them undisturbed for about 15 minutes in lots of salty water and then carefully pick them up from it washing yet again in clean water afterward.
Enjoy!

Back to life!

Well, it's been a long time and a lot has happened in my life. Hopefully for the best.
In any case, I have decided to continue with this blog promoting a few of my life-long passions - Jewish cooking (now, before Chanukah, is a good time, no?), Jewish education, Jewish Travel, etc.
I hope my long-distance daughter will still join me, at least in comments. We are in need of a healthier approach to food on the East Coast.
Meanwhile, I am also planning to put my recommendations for new books, culinary utensils and other things that I find useful.
Hope you will enjoy reading.

 Just bought this:

Now I drink real coffee every day, can't believe I survived on an instant one