Every year I have the most incredible opportunity to delve deep into a new culinary world and explore all of its beautiful intricacies and its depth. I explore a new country and food culture, try to immerse myself in the traditions and feeling of the country and take it all in so that I can properly relay it to all of you and hopefully make it come alive! It is one of my absolute most favorite things in this whole foodie adventure that I’ve been on for the past 4 years. The research usually takes months but this year, it was only 3 weeks of living and breathing Thailand. Somehow, during that time I still managed to get transported to a whole other world where noodles are eaten for breakfast and incredible desserts are made fresh right around the corner. In this week’s Binah we explore the incredible world of Thailand, learning about its beauty, it’s incredible ingredients, it’s bustling markets and of course super interesting recipes!! You can find recipes for Pad Thai, Tom Kai Gai, Thai Green Curry, Thai Sweet Chili Sauce, Mango Sticky Rice Larb Gai, and Green Papaya Salad.
Thanks to @kitchencoup for taking the beautiful pictures and helping prep for the shoot. Thank you @peaslovencarrots and @naominachman for downright taking me with you through your own journey of Thailand to help this article come to fruition, and thank you to all of you for supporting me and Binah and keeping this article going! Also, @eatinginflats thanks for taking the kids for 3 consecutive Sundays so I could make my favorite thing happen. ❤️❤️❤️
You can find the Binah in a local Jewish super market or at @kosherfest2018!
Pictured Thai Green Curry Paste
I don’t know if you have seen @halfbakedharvest’s blackberry ruffle milk pie reposted on like every important food based Instagram feed but a month or two ago @rivkirabinowitz tagged me that I must make this.
I totally agreed and it went on the list. I made it this Shabbos, but guys, it tasted like kugel. Like sweet noodle kugel. I mean it’s not a bad taste but that soggy squishy thing? Not for me. Maybe I messed it up? Anyone ever make ruffle milk pie with other results?
It does look stunning tho, no?
#milkpie #nom #dessert #dessertfirst #pie #berry #feedfeed #f52grams
Morning dough, evening bread 🙏🏻🍞
Celebrating finally having light in the morning! #sourdough
I try to refrain from making political statements on my page. It’s not something that I think has to do with food, something I try strictly to adhere to. But this weekends events have come as a shock in some ways and also sadly, expected in some others. I’ve taken my time processing what happened and I’m finally ready to share my thoughts, and I do strongly feel they should be shared.
Being Jewish is a very strong part of my identity. In my own life I love that I have the opportunity to open people’s minds to what Judaism is and I love that I get to be a good example of what Jewish people are. Being Jewish drives so many of my decisions from the day to day, from simple things like what will I eat for lunch to the grand picture, which community will I chose to live my life in. I am proud to be Jewish and I will never shy away from that fact or wish to change that in any way.
The people of Pittsburgh were brutally murdered. It came to remind us of a few lessons. 1. We are still persecuted. Yes, we are not actively going through a Holocaust TG but there is hate, there is jealousy. Do not become settled in your comfortable life. We are not home. It’s easy for me to think we got away with it all, look how integrated we are in society? Look how many products bear kosher symbols and how many Jewish events are allowed to take place! The first daughter is a practicing Jewish woman for crying out loud. But then this happens, and it reminds me we are not there. We will never be there.
2. A Jew is a Jew. I’ve heard people make a claim that the people in the shooting weren’t really Jewish because of the sect of religion they were from. Who are you to decide who is Jewish. Now more than ever we need to stick together, we need to be accepting of others. We don’t know how long acceptance will last from the rest of the world, throw away your prejudices on how someone practices, a brother is a brother.
3 This is an incredible opportunity to speak to your children and remind them of how proud we are to be Jewish. How it’s more than babka, rugelach, and Matzo ball soup. It’s an opportunity to hear how they feel about being raised Jewish and help them reflect through a tragedy th
I feel incredibly privileged to be able to have an entire day to disconnect and spend time with my family every single week. There are times when I think about celebrating Shabbos and think about how much I have to do, how easy it must be for other people to accomplish when they have a whole other day in their weekend to shop and cook and respond to emails, but then Shabbos comes, and I forget everything else. My brain has a chance to rest and recover and I get to see the world around me as it’s happening. The faces of my children when they tell about their adventures, the smiles of my friends during a meal together, the taste of good food and a chance to feel the embrace of my community. It doesn’t compare to any filter on Instagram. Preparing for Shabbos is an incredible opportunity that I spend my entire week getting ready for, I can’t imagine my life without it and I love that this week we have an opportunity to share the experience with others through @theshabbosproject. This week @artscroll send over a beautiful set of Birchat Hamazon, a book on the mitzva of challah and on lighting the candles for Shabbos, it brings an extra special meaning to keeping the mitzvos of Shabbos by bringing inspiration and meaning to what we do every week. One of you will have an opportunity to win a set for yourselves! To enter simply,
1. Follow @artscroll and @cookinginheelss
2. Tag 2 friends below
Giveaway will end on Sunday. This is in so way affiliated with @instagram. Sorry! This is limited to US residents only.
Remember that time I went to @boruborunyc with the girls from @kosherdotcom and had a crazy amazing time? No, of course you don’t. That’s fine cuz the article where I remind you of all that and talk about how @boruborunyc is blowing Jewish cuisine out of the water is on @kosherdotcom (link in my profile). It’s cool, and there’s a ridiculous recipe from the chef too. Go check it out!
Also please appreciate these perfect delicate dumpling folds. Thank you.
#asian #kosher #amazing #momo #dumplings #pho #ramen
The amount of times I have pushed off posting this I could have made this recipe like 8 times over. My husband @eatinginflats is the genius behind this recipe. I’m not sure if he actually found it somewhere and then was like this is what are having for dinner or if he was like this is what spaghetti squashes are made for. All I know is one day sometime last year when I was beyond making dinner on my own he shows up with this steaming hot from the oven and I’ve never said no to melty cheeses. I’m happy I didn’t say no to this. It was magnificent. Everything I ever crave but with less guilt and less prep time then about half the dinners I usually make.
Basically, you bake or microwave the spaghetti squash.
Halve, scoop out the seeds and bake at 400F cut side down for 35-40 minutes, or until soft or microwave in the same manner for 11-12 minutes until fork soft.
If you microwave it the squash will have more liquid than you may like. Pat it with a paper towel until it’s to your liking. Scrape the threads with a fork.
Then layer cheese and pizza sauce (we use don pepino) finishing with cheese. Bake at 400 for 15 minutes or until the cheese bubbles and flirts with you. Then sprinkle with salt, oregano if desired and try to eat the whole thing without your kids asking for the entire thing.
Thanks @eatinginflats for showing me how easy dinner could be. Thanks to 👸🏼 for saying this was all you were dreaming of for dinner even tho it’s mostly vegetables, and thanks to all of you for being super interested in this recipe even though it’s not really a recipe. You guys are the best!
This is in no way trying to replace actual spaghetti. Any similarity to real spaghettis is purely coincidental. Please don’t sue me.
#cheese #squash #healthy
I legitimately spent an unreasonable amount of time trying to post a post this week and it just did not happen. Do you ever have that, where you attempt to be productive and it’s just refusing to happen? Lately I feel like there are just not enough hours in the day to get things done, more than usual. The truth is every time I started one thing, something else came up and I dropped the ball on the thing I had just been doing. Does that even make human sense? I’ve dropped the ball on too many things to count this week and feel like I’ve lost half my brain. And then I make lists to get myself together and literally LOSE THE LISTS! Maybe it’s just that it’s dark by 6 and legit depressing?
Whatever it is, please know I did have recipes to post this week. They didn’t happen but will!
Thanks for listening and staring at this amazing picture of flowering thyme that is definitely not from this week.
Also! Massive amount of Shabbat prep happening for my special guests this week! Check out my story. Will be posting recipes soon. I feel like if I put a time on it it won’t happen you know?
I don’t typically talk about the parsha, mostly because I don’t remember which one it is until my kids come home with sheets but last night was back to school night, so I remembered in time: lucky you!
There is no part of me that would ever want to rainbow my challah, or anything else for that matter in honor of parshat Noach. Kudos to those that have the patience and that many bottles of food coloring in their cabinets. I usually forget about it anyway until I get a last minute @shabbosproject email anyway. But now that I’m a day early, I’ve thought of something I would like to pass on as a message for this week’s parsha. While the rainbow is beautiful, it signifies that G-d was angry, He wanted to destroy us, but he had mercy. Instead, the message I take home is the message of the olive branch. The message that new life , hope for the future and peace are on the horizon. I think it’s a message to us, encouraging us to extend an olive branch to our friends, neighbors and even those that we haven’t yet thought to reach out to. Which is why #theshabbosproject is so appropriate to bring up. It’s a chance to each out to someone and say hello, there’s potential for a new life; join me for Shabbos, I’ll tell you all about it.
So here’s where I’m supposed to get all cheesy blogger on you and tell you I made Olive branch scored olive loaf with marinated olives and olive baked chicken and olive oil cake or something. But guys, cmon, I’m not actually that together (see first sentence) and I legit thought all this up this morning so clearly I am winning at this. I do have a recipe for marinated olives that is pretty amazing though and you can find it in the recipe highlight!
Happy parshat noach everyone! #sourdough #peace #olive
One of my favorite things ever is breaking down a recipe into its simplest form. Cakes are mix dry ingredients into wet and bake, make a roast by searing meat, sautéing alliums, cover with liquid, bake high and then low and slow. It’s the patterns that I love, the reliability that if you sweat and season something in the right way, with the same motions over and over again, your results will always be consistently amazing. (Providing that you don’t add in awful ingredients like orange soda 🤢). This is exactly how I create recipes.
So when I wanted a meat sauce, a good hearty meat sauce perfect for the blustery weather that has come up a couple of times during the past week, I created my own by simply following the basic steps of any bolenegese:
Brown meat- remove from pan, drain
Brown onions and garlic
Add flavor boosters and brown
Deglaze with an acid
Add tomato component
Add herbs, meat back into the pot, and liquid
Allow meat sauce to cook down
Season and serve.
The actual recipe tho:
2 lbs extra lean ground meat
1 tbsp oil
2 med onions diced
4-6 cloves garlic, grated
1 tsp white miso
1 6 oz can of tomato paste
2-3 tbsp white wine vinegar
28 oz can whole tomatoes
1 tsp fresh thyme and oregano
2 cups water
Salt and pepper to taste
In a large pot, heat the oil over medium heat and sauté the onion until translucent. Add in the garlic and sauté another minute.
Add the miso and tomato paste to the pot and brown the both of them until it begins to smell nutty, you will need to stir so that the components don’t burn. Then deglaze the pan with the vinegar (scrape up the bits from the bottom). Add in the tomatoes crushing with your hands or a wooden spoon. Add in the meat herbs and water and bring to a boil. Reduce to a simmer and cover. Simmer for 1-2 hours or until the mixture reduces by half. It should be a chunky meat mixture and not soupy at all. Season with salt and pepper and serve with fresh herbs over rice, pasta or with fresh hot bread for dipping.
This totally freezable making it apropos for prep week. You never know when your going to have to break out the hearty meat sauce on an emergency basis- on nights you really don’t want to cook.
Meal prep is basically just figuring out the best way to eat your leftovers I think, but rebranded so it sounds cool and purposeful. I’m all for making leftovers more attractive than serving actual leftovers. @eatinginflats made these incredible sandwiches last night with “meal prepped” London Broil and sourdough. Isn’t it just massively attractive?
A huge shout out to my massively supportive friends @rivkirabinowitz, @flavorfulfit, @the_chefs_wife_ and always my RD @beth_warren For helping me get on my game and keeping me motivated to prep appropriately even tho life is exhausting.
Probs couldn’t have done this without all the kvetching I sent you guys.
Side note tho: #virtualpotluck is the dumbest idea ever invented. All the work, none of the benefit. Trust me, if your ever invited to join one, say no. K thanks I’m out!
#f52grams #dinner #sandwiches #nom #food #foodphotography #foodporn #meat #meatfulmonday
I live for lazy mornings like this one especially when @eatinginflats is the one who makes breakfast. Toasted Ezekiel, soft scramble, shaved pecorino, and lots of black pepper was the best wake up this morning. Usually I’m a strictly sunny side up egg kind of person because I ❤️ runny yolk but lately a soft scramble has been calling my name and this totally hit the spot. What is your favorite way to eat eggs?
But I will take no debates on the coffee: black, iced no sugar. Always.
#breakfast #brunch #sunday #eggs
Hey everyone!! Hope your holidays were amazing! Basically the holidays helped me put the finishing touches on my winter body and I’m not going to try and wear anything but giant baggy sweaters till the temp goes back up like a million.
Which also means it’s soup weather obviously equal to the ice cream of the fall.
Before second days, when we were legit sick of chicken soup and craving a steamy bowl of something that’s so good tasting it feels your belly heart (it’s a thing) and makes your nose run at the same time. That’s where pho came in. This giant pot of flavor is a totally new and interesting experience. The broth costs your tongue and fills your soul with this tingly sense of home- not bubby’s home tho, some exotic far off version of home.
I added a how to make pho highlight so you can see a step by step on how to make that cray amazing broth! It’s totally not for everyone but for the adventurous ones, this is something to try.
How to build a pho bowl coming soon!
All of you have been super duper patient and been amazing at giving me the time I need to settle into our new life! Thank you!
Wishing you all a holiday of happiness! For those of you who followed along on @kosherdotcom and saw me make this cocktail here’s the official recipe and it’s the perfect simchat Torah beverage. Thanks to @isaacshine18 for helping me out with all things cocktail because you are the master!
Syrup • 1/2 Cup Honey • 1/2 Cup Water • 1 -2 Sprigs of Fresh Rosemary
Cocktail • 1/2 cup of Fresh Fig Puree (4 Cup Fresh Figs, 1 Cup Water and blend until smooth) • 1 cup absolut citron Vodka • Juice from One Lemon or Etrog • 1 cup Rosemary Honey Simple Syrup (or more if you like a sweeter drink) • Club Soda not seltzer • Bring honey, water, and rosemary to a boil and then turn off heat. Chill completely. This mixture will keep in the fridge for a month
Cocktail- • In a cocktail shaker combine your fig puree, lemon juice, vodka, and simple syrup and shake well. • Fill a pitcher with ice and strain mixture over ice cubes. • Top off with soda water and garnish with lemon peel, rosemary sprigs, and a fresh fig.
#fig #cocktails #f52grams
I’ve been sort of awol here because my life is legit upside down right now. The sane part of my brain currently connected to civilization (by like a tiny thread) is aware that people are most likely putting together their Rosh Hashana menus. For those of you who missed my grand declaration on insta story that I am NOT going to be creating new recipes in time for the new year I am repeating it here. But I also reminding you of this totally amazing recipe I made last year and you might have missed. It could basically be a new recipe for you, or if you happen to have made it last year and you already know how amazing this recipe actually is then you know it bears repeating- yearly actually. Of all my recipes I’m strangely proud of how amazing this one came out. This spatchcocked chicken dish actually includes most of the simanim (symbolic foods) for the Jewish new year. Make it. You won’t be sad about it.
Also it’s not hard to make at all. K? Good.
#recipeontheblog #clicktheprofilelink #feedfeed #foodphotography #f52grams #foodgwaker #chicken #onepanmeal
I had a really cool caption planned but but right now all I can think in my Friday brain is #swalla
Shoutout to @dinawohl for helping me troubleshoot my flat breads! Oven spring on fiyah!
Shabbat shalom everyone!!
I absolutely love that there is a farmers market right by work every Tuesday. By some miracle it wasn’t raining and I snuck out and found these stunning tiny tomatoes. People like @the_chefs_wife_ and @spiceandzest have been making tomato confit all summer and it was about time it happened here. Confit (con-fee) basically means to cook something for a long time at a low temperature in fat. It sounds really fancy but it’s kind of like vichyssoise (vishy-swah) a fancy name for cold smooth soup. It’s just a lot more pretentious than it sounds. It’s probably easier for you to make than tomato dip and legit tastes way better. Slowly cooking the tomatoes in oil breaks down their sugar so they legit taste like sweet bites of summer. They become next level soft, like butter in your mouth like giant pearls of deliciousness bursting with flavor. For like way extra extraness eat this with copious amounts of sourdough. Check out my story on how to make it or after 24 hours check out the mo’ recipes highlight. You can also bother me for it but be prepared to receive a bunch of videos that clog your dms.
Oh wait. This isn’t a picture of the confit. It’s a picture of the pretty tomatoes k? Light faded too early for a good shot.
#f52grams #f52farmstand #summer #tomato #confit #heirloom #need #beautiful food #healthy