Posted by: Jessi | January 28, 2010

Shabbat Meal

This week I hope you go out and buy the ingredients for BEER BRISKET

“What?” You ask? Beer AND Brisket?

Yes, you can combine two faves and have a delicious kosher meal.

This meal is MEAT (duh) So, no  cheese-bread appetizers, got it? Good.

Here goes:

3 pounds lean beef roast
2 onions, sliced
1 bay leaf
1 cup beer
1/4 cup chili sauce
2 tablespoons brown sugar
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
2 tablespoons cornstarch
2 tablespoons water


Trim fat from roast. Cut to fit crock pot. Put meat in, cover with onions, bay leaf. Combine beer, chili sauce, sugar, thyme, salt, pepper, and garlic; pour over meat. Cover and cook on low for 10-12 hours or high for 5-6 hours.

Transfer meat to platter and keep warm. Discard bay leaf. Skim fat from cooking juices.

Measure 2 1/2 cup juices and place in a saucepan. Combine cornstarch and water; add to saucepan. Cook and stir till thick and bubbly. Cook for 2 minutes more. Pass with meat.


Posted by: Jessi | January 27, 2010

Super Bowl Nosh

This is CRAZY treyfe, but look how funny it is!

The Superbowl is coming and assuming the man in your life isn’t studying Torah all day, he’s probably going to be watching the Saints (Booooo!!!) Vs. the Colts on February 7th.

Here are some kosher delights to contrast the mostly treyfe food that makes an appearance at Superbowl parties.


Chicken Wings

I like to buy a bag of plain frozen wings or nuggets at the grocery. Make sure you check for the kosher symbol. Next step is to find the flavor you’d like. Buffalo, Zesty Asian, whatever your heart desires. Toss and serve!

Turkey Avocado Sandy’s

Spread white bread with seasoned butter and mayonnaise (softened and mixed). Place turkey slices on white bread.

Spread butter mixture on dark bread and put slices over turkey. Spread butter on upperside of dark bread and place avocado slices on top of dark bread.

Spread butter mixture on white bread slices and trim crusts. Wrap in damp towel and refrigerate a few hours. Cut into small wedges and set upright in tiny pyramids on tray decorated with parsley.

Mini Hebrew National Hot Dogs


Potato Skins-

Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product.

2 While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

potato-skins-1.jpg potato-skins-2.jpg

3 Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.

Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don’t use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.

Serve immediately. Serves 4 to 6.


I’ve recently become enamored with this new kind of pizza that I tried a few weeks ago. I’m a little broke and I only had tortillas in the fridge, so I made Tortilla pizza. It’s AMAZING.

Make a pizza on a cookie sheet. Tomato sauce (even pasta sauce works), add your cheese, mushrooms, onions, olives- whatever you love.Sprinkle a liiiiitle bit of olive oil over it.

Pop it in the oven at 350. Do NOT leave it in for longer than 10 Minutes. The crust will be crispy and golden and the cheese should be bubbling.

Take is out carefully and let it sit for 5 mins. Cut and Enjoy!

Buffalo Cheese dip

  1. Heat  buffalo wing sauce in a skillet over medium heat, until heated through.
  2. Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm.
  3. Mix in 1 cup of the shredded cheese, and transfer the mixture to a slow cooker.
  4. Sprinkle the remaining 1/2 cup cheese over the top, cover, and cook on Low setting for 30 minutes or until hot and bubbly.
  5. Serve with celery sticks and crackers.
Posted by: Jessi | January 27, 2010

Moroccan Chicken

A recipe from the waspy-est woman in America. Martha Stewart.

2 carrots, peeled, and cut into 1/2 inch slices
1 cup canned chickpeas, rinsed and rained
1 small onion cut into 1/4 inch pieces
1/2 cup raisins
1 TB finely chopped/grated ginger
2 cloves of minced garlic
6 sprigs of fresh thyme (I used dried thyme)
zest of 1 lemon
1 TB olive oil
2 tsp coarse salt
1 tsp freshly ground pepper
1/8 tsp ground coriander
1/8 tsp ground cumin
1 pinch of ground cinnamon (i put more)
8 chicken legs, skinned
1/2 cup of chicken stock

preheat oven to 350-375.
in a large bowl combine carrots, chickpeas, onion, raisins, ginger, garlic, thyme, lemon zest and olive oil. Toss to coat
in separate bowl combine salt, pepper, coriander, cumin and cinnamon. Add chicken legs and toss to coat.
put vegetable mixture in pyrex. season with sal and pepper. pour chicken stock over it. place chicken legs on top. cover and bake until chicken is cooked through and vegetables are tender.

amazing when served over/with cous-cous. you can also add apricots or prunes (or even substitute dates for the raisins) to the veggie mix

Posted by: Jessi | January 27, 2010

1st recipe!

Ok, I wanna start at the beginning. CHALLAH AT ME!

……but let’s put a twist on it.


Saffron Challah

Yield: 1500 g (3 loaves)


  • Prepare and cool saffron water: about 1 hour
  • Mix: 10 minutes
  • First fermentation: 2 hours, with degassing at 1 hour
  • Divide/shape: about 20 minutes
  • Proof: 1.5 – 2 hours
  • Bake: 30 minutes

Desired dough temperature: 79F


  • 600 g flour
  • 300 g high-gluten flour
  • 300 g water
  • 7.4 g (2 3/8 t.) instant yeast
  • 17 g (scant Tablespoon) salt
  • a generous pinch of saffron threads
  • 51 g sugar
  • 80 g egg yolk (4 yolks)
  • 100 g whole egg (2 eggs)
  • 68 g vegetable oil
  • One egg for egg wash


  1. Grind the safrron threads in a mortal and pestle or with the back of a spoon.
  2. Boil about 3/4 cup of the water and pour it over the saffron threads.
  3. Let the water cool to room temperature. Combine this water with ice water to make the amount of water needed for the dough.
  4. Combine all of the dough ingredients in the bowl of a stand mixer. Mix on low speed until just combined, about 3 minutes. The consistency of the dough should be quite stiff.
  5. Mix on low or medium speed until the gluten has reached nearly full development. This may take about 5 minutes, but will depend on your mixer.
  6. Transfer the dough to a covered, lightly oiled container. Ferment at room temperature for 2 hours. After the first hour, gently press the dough to degas it.
  7. Turn the dough onto a very lightly floured counter and divide it into 3 pieces of about 500 g each. Further divide each piece, depending on the number of strands you want for each loaf.
  8. Braid or otherwise shape the dough as you please (see shaping notes below). Place shaped loaves on a large parchment-lined baking sheet, spaced as far apart from each other as possible.
  9. Beat one egg with a fork and mix it with a teaspoon or so of water. Brush the egg wash lightly onto the loaves. Save the remaining egg wash.
  10. Slip the loaves into a large plastic bag or cover with plastic wrap. Proof at room temperature for 1.5 – 2 hours, until the dough springs back very slowly when pressed lightly with your finger.
  11. Meanwhile, preheat the oven to 380F.
  12. Before baking, give the loaves another light coating of the egg wash.
  13. Bake the loaves for about 30 minutes, until the crust is a shiny dark brown.
  14. Place the loaves on a wire rack to cool.

Shaping notes:

Make sure your counter does not have too much flour on it when you roll out the strands. Your dough needs to grab the counter a bit to be able to roll well.

For the two-stranded rosette, I divided the dough into two equal portions and rolled each one out into a tapered strand about 24 inches long. I wound the strands together like rope, then coiled the rope up into a spiral.

Two-stranded rope of dough Challah rosette before baking

Challah six-braid before bakingFor this six-braid, I followed Maggie Glezer’s instructions in her challah recipe on the Fine Cooking website. At first glance, the diagrams may look a tad confusing, but don’t be put off. The back-and-forth mantra here is “second from RIGHT strand goes over to the far left; RIGHT strand goes to the middle; second from LEFT strand goes to the far right; LEFT strand goes to the middle.” As you can see, I still need to work on tapering my strands more to get that nice torpedo shape.

The second six-strand shape is even easier. Just as with the common three-strand braid, chant “RIGHT strand into the middle, LEFT strand into the middle” a few times, and you’re done in 30 seconds flat.

Six-braid before baking

Recipe and photos: Wild Yeast Blog

Posted by: Jessi | January 27, 2010

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