earthmotherfromnj Profile - (19875814)

cook's profile


Home Town: Piscataway, New Jersey, USA
Living In: Brooklyn, New York, USA
Member Since: May 2011
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Nouvelle, Middle Eastern, Vegetarian, Gourmet
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About this Cook
I recently began to keep kosher,the first and only person in my entire family to be strictly Torah-observant. That means that I am going through all my recipes and tweaking them to ensure that they follow kashrut(kosher law) to the letter. It can be a challenge but wow,what a pride I feel when I present consistently delicious,healthy,attractively plated and KOSHER meals that the rest of my non-observant family can enjoy.
My favorite things to cook
Cholent(which I make even on weekdays now);coconut rice in all its permutations;greens of all types(my simple sauteed spinach is the only one my picky niece will touch;macaroni and cheese (said niece now refuses to eat the one served at school);oven-fried chicken and fish; cakes and quick breads.
My cooking triumphs
Pulling off a Passover recipe for cheesecake perfectly first time around. Chicken soup with matzo balls (First attempt and I succeeded in getting fluffy,flavorful floaters of dumplings in a golden broth)
My cooking tragedies
Mayonnaise in a blender-Oy! Just do it with a balloon whisk the old fashioned way.
Recipe Reviews 8 reviews
Sweet Pork Slow Cooker Chili
I am obliged to exchange the pork for kosher reasons. Every other ingredient remained the same and it proved excellent.

0 users found this review helpful
Reviewed On: Jan. 29, 2013
Lemon Chicken II
An excellent intro to lemon chicken. I served it over vegetable fried rice. Definitely one to revisit. Another reviewer complained of the batter getting soggy,so I sauced at the very last possible minute. Additionally, I reduced the sherry by half so as not to elbow out the lemon flavor. I also cut my chicken into bite size pieces prior to marinading and battering. It came out really pretty and delicious.

2 users found this review helpful
Reviewed On: Jan. 24, 2013
Simple Chicken Brine
I brined four pounds of chicken thighs and drumsticks for an hour and half. I gave it a quick rinse,air dried the meat for a few minutes then rubbed a paste of equal parts garlic and onion powder,1/8 tsp of ground chili peppers and about 1/8 tsp nutmeg moistened with 2 tablespoons canola oil. Browned on all sides then baked in a 350 F oven for one hour,it proved very tender and flavorful,but I thought it a tad too salty. Maybe I'll rinse it more next time or else reduce the brining time for pieces to 45 mins.

2 users found this review helpful
Reviewed On: Jan. 24, 2013

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