The Rebbetzin Chef Profile - (18202672)

cook's profile

The Rebbetzin Chef

The Rebbetzin Chef
Home Town: Whitby, Ontario, Canada
Living In: Toronto, Ontario, Canada
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Hiking/Camping, Photography, Music, Painting/Drawing
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The Rebbetzin Chef
About this Cook
While I'm not an actual rebbetzin, I freelance as a kosher personal chef, specializing in Indian and Persian cuisine. I'm into experimentation, and exotic ingredients - I've never met a chili pepper or a mango I didn't like.
My favorite things to cook
Italian is my all-time favourite. Although it's time consuming and makes my clothes smell for days, I love making Indian food. I also love traditional Jewish foods: challah, chicken soup and chollent, though I always add my own spin.
My favorite family cooking traditions
My father is legendary for his biryani, and I grew up as his in-home apprentice. My mother can also hold her own in the kitchen, and taught me the delicate art of Persian cooking. My mother-in-law is a brilliant self-taught cook as well.
My cooking triumphs
A 60-person Indian Shabbat dinner which I (along with a few helpers) cooked in a teeny-tiny kitchen in the basement of a synagogue (it was the size of a closet), which had a gas oven that must've been 50 years old. It took us half an hour just to light the oven (with a MATCH!!), and I had to improvise the main dish on the spot. The result was fantastic, though - everyone raved.
My cooking tragedies
My very first attempt at cooking, at the age of twelve: After watching a cooking show on t.v. (I won't say which one), I decided to try the chef's recipe for pasta with liver and wine sauce. It was as horrible as it sounds. My family ordered pizza that night, and I wasn't allowed in the kitchen for a long time. And the other day, I nearly burned down the kitchen when my shepherd's pie caught fire in the oven. I suppose that was also my first flambé.
Recipe Reviews 1 review
Zucchini Brownies
Has a very slight veggie-ish aftertaste, but otherwise fantastic. And like other reviewers have confirmed, it is a tad cake-like, (no I did not add an egg, which would have made it even more cakey) but in a very moist, gooey way. As long as you underbake it slightly, you should be fine. Use cocoa powder instead of flour for dusting the greased pan, that way you won't get a whitish, floury outside. Substituting applesauce for most of the oil worked out great - the brownies were still moist and tender. I grated the zucchini superfine so as not to have it "chunky". My little brother will never know he's eating zucchini and applesauce!

187 users found this review helpful
Reviewed On: May 10, 2006
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