JLW331 Profile - Allrecipes.com (1441975)

cook's profile


Home Town: Miami, Florida, USA
Living In: Cincinnati, Ohio, USA
Member Since: Jan. 2004
Cooking Level: Expert
Cooking Interests: Indian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Reading Books, Music
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Recipe Reviews 5 reviews
Date Haroset
I made this last year to bring to my rabbi's seder, and have actually made it twice since Pesach. This is absolutely sinful! SO yum! A few tips in the interest of keeping it kosher for Passover: First, use kosher for Passover wine. Anything made with grapes are very particular when it comes to the kosher certification, and of course Passover comes with its own set of extra rules. Check your hescher! Likewise with the confectioner's sugar, although unless you live in an area with a very dense Jewish population (like parts of New York), chances are good that your confectioners sugar has corn starch in it. Rather than hunting high and low and paying an outrageous cost for it, toss a cup of white sugar into a blender (more if you're planning on storing any, in which case add as many tablespoons of potato starch as you used cups of sugar to prevent clumping) and let it go until it's powdery and pour it out on to a plate or into a shallow bowl to roll the dates around in. (Or pour it into a jar for later use!)

16 users found this review helpful
Reviewed On: Feb. 23, 2008
Fire and Ice Salad
I made this almost 5 years ago to be had with Christmas dinner, so my memory of it is a little fuzzy. The only reason I'm giving it 4 stars instead of 5 is, admittedly, my fault. I think this recipe would be a perfect summertime one, and in the winter when you're relying on hothouses for your tomatoes and cucumbers and peppers, it loses a little something. It's still really tasty. I can't believe I haven't made it again, as I've intended to all along. Definitely will, next season.

4 users found this review helpful
Reviewed On: Oct. 26, 2007
Feta and Bacon Pasta Sauce
The basic idea here is a fantastic twist on your ordinary bechamel. The feta is a unique touch. I didn't have leeks, so I used a red onion. Next time I'll probably head out to the store and find some leeks or green onions, or half the onion. It wasn't clear in the instructions, but with the amount of flour, I used the bacon fat with a reduced amount of butter for my roux. It lent a nice, smokey flavor throughout the sauce. I also used an extra cup of milk based on the reviews saying it was such a thick sauce. It was still very thick. I also didn't have quite enough feta, so I added a handful of freshly grated parmesan cheese to compensate. Instead of adding the onion and bacon back to the sauce, I reserved it as a garnish. I served the sauce over pasta with blanched green beans and a grape tomato dice. It was a very tasty and filling meal.

16 users found this review helpful
Reviewed On: Apr. 19, 2007

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