Wednesday, February 19, 2020

Food & Wine

The Outdoor Pesach Kitchen, Then and Now

Not too far from where I live historians have been fighting to preserve a sandstone house that has one of the last known outdoor kitchens in the northeast. Coincidentally to that, a friend of mine in Arizona was telling me how she had conceived, planned and built an outdoor kitchen for her home—for Pesach.

It was the easiest way, she said, to have a



2 cups water

1 ½  cups sugar

½ cup raisins (optional)

3/4 cup lemon juice

¼ cup white vinegar

1 cup white wine

1 table spoon peppercorns

3 teaspoon salt

6 bay leaves

3 sprigs fresh dill

2 medium onions sliced

1 side of



1 whole chicken (largest you can find)

3 stalks celery including the leafy tops cut into chunks

2 large whole onion not peeled. make sure you have a firm

golden brown onion left whole cut into quarters

2 large carrot or 3 or 4 medium size peeled cut into chunks

1 medium parsnip peeled cut into



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


1/3 cup vinegar

1/3 cup sweet chili sauce




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.




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