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 12 reviews
Three Packet Slow Cooker Roast
I always brown my roasts on all sides before placing into the crockpot. I would also recommend adding some potatoes and carrots to the crock to absorb some of the salt and increasing the water by another half cup.

2 users found this review helpful
Reviewed On: Jul. 18, 2014
Simple Beef Flavored Gravy
Simple is good,people! My only tweak next time would include sauteeing the minced onion first in half the allotted butter than adding the remaining butter when adding in the other ingredients.

0 users found this review helpful
Reviewed On: Jul. 5, 2014
Basic Bechamel Sauce
This was what I used tonight to prepare lasagna. The bechamel turned out absolutely lovely,smooth,thick and creamy. Because bechamel is a delicately flavored sauce I needed to heighten the flavor for use in such a robust dish as a lasagna. Another reviewer JodieNMain advised sauteeing a pureed sweet onion down and adding a generous 1/4 tsp nutmeg before adding the flour so that's what I did and the result was delightsome!

3 users found this review helpful
Reviewed On: Jul. 5, 2014

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