Thursday, December 10, 2009
Yesterday we made rugelach and doughnuts for chanukah. I presented them with what I call the rugelach filling buffet: several jams, nuts, dried fruit, coconut, etc. with which to fill their rugelach rolls. The doughnuts were way too good. During the class I demonstrated how to make the dough that I cooked after everyone left. We ended up with about 30 doughnuts sitting around the kitchen that had to be eaten within 24 hours, or they get stale, PLUS I knew I had to make a fresh batch Friday for Chanukah. I keep hoping to get tired of eating them but that hasn't happened yet. Happy Chanukah!
Thursday, February 5, 2009
My mom, who had never seen me do a cooking demo before a large group, was able to watch me and kvell. I didn't share my usual story about the fact that the only home baked cakes I ever got growing up were the cake mixes mom made on Passover. I did like those brownies . . .
Caramelized Onion & Sweet Potato Soup serves 10 people
1/4 cup canola oil 4 lbs onions, sliced
4 cloves garlic, chopped 1/2 teaspoon salt
1/4 teaspoon white pepper
8 cups water, vegetable or chicken stock
3 large sweet potatoes cut in chunks
Heat oil in a large pot. Add onions and cook on medium to high heat, mixing often until onions are golden brown. This takes about 30 minutes.
Add garlic, salt, pepper and cook 5 minutes more. Add the sweet potatoes and water/stock. Bring to a boil and then simmer for 40 minutes until the potatoes are soft. Cool slightly.
Purée using an immersion blender or in batches in a blender or food processor until the soup is completely smooth. Taste for seasonings and add salt or white pepper as needed.
Florida Kosher food tip
Eat at the Gelato Cafe in Boca -- they have delicious soups, salads and sandwiches and absolutely fabulous gelato. The owner let me try a few flavors, including mojito flavored sorbet. Yum.