Fein is an award-winning cookbook author who has appeared in cooking segments on such shows as “Good Day New York.” She lives in Stamford, Connecticut.
175 Easy-to-Prepare Recipes for Today’s Kosher Cooks
Favorite -- definitely strawberries, but they have to be fraises des bois, the tiny ones that are so sweet they taste almost like cotton candy with juices. The big fat ones in most stores are way too dry. Ooooh, wish I had some frasies des bois right this minute.
I cook very simple foods -- grilled chicken breasts, fish (mostly roasted salmon -- smear with some Dijon mustard and white horseradish and roast at 450 degrees for about 13 minutes for fish 1-1/4 inches thick). Side dishes are usually two vegetables. Good ones for diabetics who can’t have potatoes: peel some parsnips and carrots, slice into strips and coat with a film of olive oil. Sprinkle with a tiny amount of sea salt. Roast at 425 degrees until crispy. I am the author of Hip Kosher -- lots of easy, simple, low carb choices; Amerian cuisine. Also look at Mark Bittman’s How to Cook Everything, good suggestions with alternatives. My desserts -- mostly fruit -- also roasted with a sprinkle of cinnamon. Fresh orange slices sprinkled with mint and toasted chopped almonds. Does this help?
A couple of years ago my sister-in-law Eileen asked me to make potato latkes for their Hanukkah party, which always takes place on Christmas Eve because that’s when everyone from everywhere has the next day off. My brother also always dresses as Santa and gives little gifts away to everyone, children and adults.
But it is a Hanukkah party and we eat Hanukkah type foods. Like latkes. I am chief latke maker. The last time I made a hundred of them and my hands looked like I had used too much Lava soap (am I dating myself??). Then Eileen said she needed more and I made another one hundred. My hands looked like I had used much too much lava soap and also my clothes and hair reeked of hot oil. It was so bad that even after a shower the smell lingered inside my nose.
I rebelled lasy year and told her to buy latkes. I would make challah. I have to say, my challahs are great. The only problem is that I never learned to braid it properly. I always did a three strand, like you would braid someone’s hair. But although the bread tasted wonderful it looked like someone’s braided hair. Not the real thing. So, I decided to practice with my grandson and we recently made a challah with six strands, following a you-tube demo.
The problem with that is, the woman who was teaching went so fast that I had to stop the computer in between each step and so flour got into the keyboard a couple of times. Thank goodness nothing happened but the bad part was that after the first six steps she says something like “now continue as before.” But now the strands are not in the same place they were to begin with so how can I do that?
The first part of our challah looked professional. The second half looked like two illiterates were baking.
We tried again, this time putting stickers with numbers on each of the strands but that didn’t work because the dough is rich and eggy and the stickers fall off. So our challah, once again, looked rather unfortunate. But it still tasted terrific.
Tomorrow’s the day. Our Christmas Eve Hanukkah party is almost here and I need to do this right. I am going back to youtube right now and write down the instructions syllable by syllable. Maybe three times is a charm.
I’ll let you know.
I do know the challah will taste good, no matter what it looks like. I think my recipe is already on Culinate. Good luck if you try it and give it a six-braid.
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