My friend Annette first made this cake for me almost 13 years ago when I was re-hospitalized with a newborn. I kept it in the hospital refrigerator and it was good for several meals. Now my kids fight about who gets to make it for Shavuot.
Cheesecake is traditional for the upcoming holiday of Shavuot (Pentecost) next Thursday evening. But if you’re looking for something easy and different, you can try this single-bowl cake recipe from Joy of Cooking. Though the recipe calls for sourdough starter, you don’t need to let the batter rise.
Everything I know about sourdough I learned from Mimi at Israeli Kitchen, expert on wine, mead, yeast, and all things fermented. Any errors are mine alone.
Last year I made a sourdough starter. I managed to keep it alive over the course of the year and used it up just before Passover.
Welcome to the 41st edition of the Kosher Cooking Carnival, founded by Batya of Me-Ander. Below is a list of previous editions. Write to Batya if you would like to host.
Read more on Kosher Cooking Carnival #41: From Matzah to Lasagna…
This is an adaptation of a recipe that appeared in the Jerusalem Post many years ago. It always gets compliments. Kosher for Passover, it can be prepared on top of the stove and served hot or cold.
Haveil Havalim, the Jewish and Israeli Blog Carnival, is up at What War Zone?
Material Meidel hosts this month’s Kosher Cooking Carnival at the blog Kosher Cuisine. I’ll be hosting the next one (after Pesach!) so post your recipes and send them on over.
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| chicken casserole |
I am enjoying Mimi’s challenge of cooking with whatever she has in the house. As food manager of a large family I have had to learn to keep well-stocked, but when I run low I try not to run across the street. We shop at a large grocery every three weeks or so, the shuk for produce once a week, and daily at the makolet (corner store) for bread and milk . I’ve talked with my husband about buying produce once in two weeks, but he fears we don’t have enough room.
Read more on Creative Cooking Using Leftovers: Chicken Casserole…
Super Raizy hosts Haveil Havalim: The Super-Hero Edition of the Jewish-Israeli blog carnival.
Ilana-Davita hosts the “Green” edition of the Kosher Cooking Carnival.
Speaking of green, I ask whether whether a traditional eastern European diet is “kosher” for your health on the Israeli environmental blog Green Prophet.
This website points out the lack of Jewish chaplains in the American military and suggests ways to help, such as hosting military personnel within your community.
And last but not least, a subject much on my mind but so depressing I have avoided writing much about it–Israel’s drastic water shortage. Here’s the money quote from Haaretz (emphasis mine):
Ingredients:
1 large clove garlic
Fresh parsley or coriander, washed and dried
2 tbsp. lemon juice
1/2 cup raw techina, or sesame paste
1 tsp. ground cumin
Salt to taste
About a half cup of water (Perhaps more.)
Method: Chop the garlic and parsley in a dry food processor until fine. Add the other ingredients, keeping back some water until the mixture is the right texture. Most people prefer it slightly runny. Keep in mind that it congeals some in the refrigerator. Taste and adjust seasoning if necessary. If you use bottled lemon juice, the preservatives will help the techina keep longer (I’m not recommending this, I’m just saying.)
When serving, put enough for one meal in a separate bowl and don’t return the leftover dressing to the original batch.
Read more on Recipe: Homemade Techina (Sesame Paste) Dressing…
Oleh Girl Yael has an electricity-challenged apartment, and her only reliable cooking appliance is her microwave. I dedicate this post to her.
Almost any food can be cooked in the microwave, once you learn the techniques.
I’m not an engineer so forgive me if my explanation of how the microwave works is not technically accurate. It’s meant for the beginning home cook.
Microwaves work by radiating microwave energy into food. Microwave energy only heats up the moisture in the food, so dried foods may burn or explode. (I tried microwaving dried apricots once.) The waves pass through glass, ceramic, plastic and paper so these materials do not get hot, except via the food. Metal, however, deflects microwaves. You can keep one metal spoon in your food without causing damage, but not two, and I have read about a judicial use of foil.
Because microwaves only heat moisture they are more efficient than conventional ovens, which heat up everything in the vicinity. As the food cooks, the utensil and microwave get warm and even hot. But most of your precious energy dollars/shekalim go right into the food.
Microwaves heat food from the outside in, and it can take a while for the heat to penetrate. Food should be cooked in shallow utensils or stirred frequently. If there is no rotating turntable, food must be turned manually. Foods such as chicken parts must be turned from top to bottom and moved from the edge of the pan to the center and vice versa. Individual items like potatoes or cookies should be arranged in a circle.
Microwave power setting options are delineated in percents or High-Medium-Low. But the microwave really only has two settings, off and on. If you choose the highest power setting, High or 100%, the microwaves penetrate the food continuously. If your microwave has 1000 watts of power, you will be using all of those watts for the entire cooking time.
Microwaves using higher wattage cook food faster, but those with lower wattage work equally well. Whatever the wattage or setting, check to make sure food is cooked through. This applies to conventional methods of cooking as well.
If you choose the 80% setting, the microwave operates for 80% of the time and pauses for 20%. The food cooks more slowly and gently, because microwaved food continues to cook even when the microwaves have stopped waving. But I never use any setting other than High. If the food is delicate, like eggs, I check frequently and take the food out just before the egg is solid. In general food needs to be removed when it is slightly underdone, or it will overcook. Eggs will get rubbery.
I prefer a slow defrost in the refrigerator to the microwave, which warms up food as it defrosts. This attracts bacteria, so microwave-defrosted food must be cooked immediately. And why turn on an additional appliance? Defrosting the food in the fridge keeps the refrigerated food cold and saves on your electric bill.
Yael wanted some recipes, but they will have to wait until after Yom Tov (bli neder; I know I’ve been bad about promised posts). You can cook all manners of vegetables, meat, eggs, fish, legumes and grains in the microwave. You can even bake some items, especially if they are moist. You do need to acquire non-metal utensils that fit (and rotate) in your microwave. Chances are you already have glass bowls and tableware that are microwave-safe. When shopping, choose utensils that are safe for both microwave and conventional ovens.
Follow-up post with recipes
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