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Saturday, August 24, 2019

Food & Wine

ENTREES

SPICY ROAST

I make this recipe in two parts because it needs time to marinate. You need time to make this dish and it can’t be a last minute meal

3 ½ pounds minute roast

4-5 cloves of garlic – sliced

MARINADE:

1/3 cup vinegar

1/3 cup sweet chili sauce

½

SCALLOPED POTATOES GLAZED CARROTS SALADS AND SIDES

QUICK COLESLAW

2 16 oz bags Dole Coleslaw Mix

1 c mayonnaise

½ c sugar

1/8 c white vinegar

½ tbsp. salt

1 tsp garlic powder

Combine dressing ingredients, pour over cabbage and mix, cover and refrigerate at least one hr.

APPLE

DESSERTS AND CAKE

CHEESECAKE

Once you try this cheesecake you will never make any other cheesecake!!! “

4 (8oz.) whipped cream cheese

16 oz. sour cream

¼ 1b. sweet butter (1 stick)

5 eggs

2 Tbsp. corn starch

1 ¼ cup sugar

1 ¼ tsp. vanilla

1 tsp. lemon juice

Preheat oven to

Roasted Cauliflower Gratin

It’s still cold enough that I can produce just one more comforting, creamy—and yes, a somewhat calorie-filled dish. When I made this cauliflower and mushroom gratin, I thought, “I’m doing too many steps. It probably won’t be worth it. Not a winner. Forget it.”

With some trepidation, I served the finished dish alongside broiled flounder. 

Celebrate with Healthy Treats For Kids

You can go the junk food route to make kids happy, but in an era of obsession about obesity, some parents prefer to do away with old standbys like pizza, burgers and fries and trade them off for organic veggie dishes and foods with less saturated fats. Some ideas, adapted from the net might help:

Fruit Skewers and Yogurt Dip

Tiny fruit

There’s No Business Like Pickle Business: Katz Brothers Start Chili’s on 79

Bergenfield—Fresh ingredients and refrigerated brine are just part of the fantastic secret pickle recipes that Jonathan “Yechiel” Katz, 14, said sets aside his growing business, Chili’s (pronounced with the Hebrew “ch”— it’s  a nickname for Yechiel), that he runs with his brother Sammy, age 17. These young entrepreneurs haven’t yet

Toward a Historical Contextualization of Kitniyot

Each year, during the days and weeks leading up to Pesach, my social media feeds inevitably fill up with Ashkenazic laments about the custom to refrain from kitniyot and calls for “liberation” from this practice. Even the popularization of several moderate approaches to kitniyot has not stopped the clamoring for an end to it and

Onion (or Wits End) Tart

The Onion Tart is a humble comestible, yet one that always brings a stroke of elegance to a table. I like to call this my Wits End Tart; when I have nothing in particular to prepare, am cranky and did not go shopping, I always have frozen pastry dough handy, as well as onions, eggs, milk and cream. Cream may not be in your fridge (I happen to like cream in my

The Virtues of Hydrogen Peroxide & Epsom Salts

Hydrogen peroxide is so versatile and it is an amazing household tool.  Most people use it to cleanse a wound, but there are many more uses, too.

Wash vegetables and fruits with hydrogen peroxide to remove dirt and pesticides. Add 1/4 cup of HP to a sink of cold water. After washing, rinse thoroughly with cool water.

In the dishwasher, add 2

Fried Fish Fingers/Petits Batons de Poisson

Sometimes you ache for a food from your past.  Fish and chips bring me back to childhood times in London. With a dash of vinegar, I’m in a Proustian moment, watching the “telly” with my sisters, and eating fish and chips off newspaper.  Here is a version of fried fish, lower in oil and with a lighter coating. These petits batons can be served for

Pesach Baking Can be Easy

Baking for Pesach is somewhat challenging for some, but if you have the right recipes, it is fairly easy. I highly recommend buying a very good mixer with two bowls because so many of the recipes require separating eggs. If you are a Pesach “stayathomer,” tell your husband this is not a luxury, but a necessity. Here are a few of my

BBQ Lovers Rejoice: Wandering Que Pops Up in Teaneck

Teaneck—Get out your napkins, bibs and Wetnaps! March 23 is the first of two planned visits to Teaneck this spring by Jewish BBQ pitboss Ari White and his Wandering Que, the 20 foot, 4,700 pound mobile kitchen. Ari is bringing a full smokehouse menu of genuine Texas-style barbeque to Congregation B’nai Yeshurun, to feed customers while they shop