By Cheryl Katz
We hosted our annual expansive and welcoming seder yesterday – a day early due to some scheduling difficulties. It’s the first large gathering I’ve tried to host that involved plated service for almost 15 (including the kids.) It’s also the first time I prepared nearly everything that was served, a departure from previous pot-luck, family-style [...]
By Cheryl Katz
Thanks to Amazon, friendly neighbourhood everywhere market, I now have Bacon Salt in my personal arsenal.
I’m sad to report that a taste from the jar offers a flavor shockingly similar to Bac-Os, which is disappointing to say the least. But I am willing to give it a real shot, in a recipe, in heat, [...]
By Cheryl Katz
I am by no means a person (woman, Jew) without food issues. I was a chubby kid growing up, though that never stopped me eating what I liked, and I was also an active kid so that largely balanced things out. I got heavier when I became a bookworm, got skinnier when I became interested [...]
By Cheryl Katz
I bumped into a friend/reader yesterday who asked me, completely sincerely, why I don’t try turkey bacon in place of the real thing.
There is so much truth to be told on this subject, but underneath it all, I truly never thought of it because I don’t think of turkey bacon as food, despite the fact [...]
By Cheryl Katz
[Beef sauté with Cream and Mushroom Sauce]
Nothing really does compare to a rich, flavorful dinner with friends, good wine and limitless time, and that’s what we had on Saturday night with a couple we haven’t spent much time with lately. Dinner was on the table well after dark, which was fine because the prep started [...]
By Cheryl Katz
In my last post, about omelettes, I ribbed on myself for cutting my teeth on easily kosher-ized recipes.
But something I’ve been percolating on lately is what kashrut is really all about, and I think that I obliquely touched on a piece of it in that last post.
To make a kosher meat omelette, one needs to [...]
By Cheryl Katz
Last night I was in the market for a simple, filling dinner. What ho! In skimming through Mastering, I was seized by Julia’s mention that omelettes take “less than half a minute to make,” making them “ideal for a quick meal.”
I don’t know how a book from 50 years ago read my mind, [...]
By Cheryl Katz
If I used subtitles, this one would read, “The hardest damned chicken I’ve ever roasted.”
But then, it was also the most delicious, and probably the most fattening, so there you go.
One of the first things this recipe calls for me to do is slather the salted inside of my chicken with a Tbsp of butter, [...]
Posted in Meat | Tagged baste, basting, brown stock, carrots, chicken, chicken stock, giblets, gizzard, heart, neck, olive oil, onions, pepper, rendered chicken fat, salt, schmaltz, substituting for butter, substituting for rendered pork fat, substitution |
...she twote.