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
Yesterday I committed a food blogger travesty. I created a recipe, did not write it down or measure at all and then posted some ogle worthy pictures on my story. I realized my mistake when the first 20 of you commented on my story that you can’t wait for the recipe and said a huge oops out loud.
I have no idea why this worked. My kids had my phone my laptop and my ipad which made it super hard to look up normal baking times, ingredients, or ratios. My thoughts were basically, I have peaches, I want bourbon with them, let’s add vanilla, sugar, ohh cinnamon tastes good! And top it with flour oil something mixture.
To answer your question, yes it was fab-freakin-tastick. I’m posting my attempt at recreating the recipe here but I take no responsibility for actual outcome 🙈. May the odds be ever in your favor
2 tbsp bourbon
4-6 large peaches pitted and diced
Juice of 1 lemon
2 tsp vanilla
1/4 tsp salt
1 teaspoon cinnamon
Freshly grated nutmeg
1/4 c flour
1/4 c sugar
1/4 c light brown sugar
Toss everything together and layer in a large ovenproof baking pan or dish
2 cups flour
1/2 c sugar
1/4 c brown sugar
1/2 c oil
1 tsp vanilla
Pinch kosher salt
1/3 c almond milk
1/2 teaspoon baking soda ( can leave out if you prefer crunchy bits as pictured)
Mix together until a thick batter like consistency forms. Drop over the peaches by the spoonful
Spray pam over the top
Bake 375 F for 30-35 minutes or until browned
Pro tip! Place a sheet of aluminum foil or a baking sheet under the cobbler to catch the drips and prevent unpleasant burning smells. Nothing should deter from fresh cobbler scent!
#peaches #summer #🍑🍑🍑 #f52grams #cobbler
After 6 moves in 7 years we have finally purchased our first home and we’re planning on staying still for a little while. It’s an incredibly overwhelming experience but our realtor @esthershayowitz took care of every single detail making it so easy for us! She literally worked hours with us between our trips back and forth from Maryland to find a house with the perfect kitchen, big open windows for pictures and a large backyard for our garden and kids. She thought of everything that us as new homeowners would not have even thought to do and legit drew us idiot proof maps to get us through every single step. If you are looking for a house in northern Jersey call her because she’s incredible. We also could not have done this without the help of our incredible parents, thanks for helping us reach this milestone and being such a huge part of it.
Coincidentally, my article on moving and packing is up on @betweencarpools today. It’s good, cuz I’m going to need it for the unpacking part of this journey.
Also obviously we got @dougiesbbq junior combo platter for dinner cuz is there any other way to celebrate?? #mazeltov, can’t wait to cook with you all in this new kitchen!
I was planning on taking a break this week and not posting at all but then these sweet plums just landed on this background with those fancy flowers and begged me to take pictures of them looking all pretty. True story.
If you can find these in your local farmer market or Whole Foods get them! They are supes good.
So much for taking a break. 🤷🏼♀️
Seriously conflicted over today’s events which involved attempting to save a crying baby bunny which turned out to be the wrong thing to do 🤦🏼♀️. Don’t worry, we put it back!
I think from now on, every time I see a peach I’m going to start really wanting a pet bunny... HMU with your favorite peach flavored stuff cuz in my head I’m thinking endless clafoutis and spiced peaches “Holes” style!
#f52grams #nytcooking #summer #feedfeed
Part of what makes scoring sourdough super beautiful is the stark contrast of deep brown crust against the bright white flour. It sort of reminds me that you need a little darkness to allow your best qualities to shine and that sometimes you need to have downs in order to have great ups. It also reminds me that sourdough is delicious and carbs are friends. Take whichever thought speaks to you tonight... #sourdough #f52grams #feedfeed #nytcooking
Gochujang fried chicken. Because spicy pepper paste and juicy cutlets deserve to be blended together and fried for the ultimate union. That day glow orange color? That’s that super dark red gochujang peeking through and it ain’t bashful about it!
Check out stories for the process or recipe highlights if it’s past 24 hours.
Just putting this poll out there tho. Anyone else’s best childhood memories involve burning fingers and tongues on crispy cutlets wrapped in oily paper towels straight from the frying pan? Is it just me?
#chicken #winnerwinner #schnitzel #fried #dinner #f52grams
This is a story about how @busyinbrooklyn babka straws from her cookbook #millenialkosher have both saved me and are also actively destroying my waistline. Getting home late on Friday and realizing I had no dessert led me into a minor state of panic. Not because I was worried about the guests, cmon people- it’s Cheat day! And no amount of frozen gushers replaces homemade baked goods. You know I’m right... yes you.
Lucky for me I had this in my photos since I saw it in chanie’s cookbook and I made them in what was it? 20 minutes? Guess what? I ate half of them and the rest of them got eaten before Shabbos so basically cheat day came early and I have been making these on repeat. Secret top of this is already on rotation. Make like a bunch of recipes of these things and freeze them after twisting flat on a baking sheet and then put them into a container. They will need to be baked for a bit longer but it takes off half the prep time on short fridays. Also, I may or may not add a splash of @misceoliqueurs to the filling which makes it next level mag!!
K but also don’t ask me for the recipe. But chanie’s book. You won’t be sad about it.
#babkastraws #f52grams #food #dessert #bakefeed #nytcooking #huffposttaste #chocolate
Shabbat shalom everyone! Wishing you a restful weekend! Let’s get back into cooking next week k?
Guys I have had no time at all to cook let alone invent recipes. I’m out for work by 6 and come home at 7:30 every night! It’s been amazing but thanks for being patient with me. For now let’s throw back to these amazing alfajores I made for the Peru spread. I’m missing those impromtu photo shoots with @ykpfood!! Also tho, how crazy is that background??? It’s supposed to actually hang on a wall 😬🙈
Last week provided me with an opportunity to be open with you all and I was really touched by the response and connection with you all. I might just do it more often.
In the meantime, let’s get to the pertinent subject at hand; Meat! I didn’t miss it over the nine days as much as some other people we know but this stunning Sichuan Honey Steak got me all nostalgic. The recipe can be found on @kosherdotcom under the search Sichuan (found under lifestyle). Then you can learn all about Sichuan peppercorns (which are super cool btw) while eating steak. Not a terrible deal right?
#f52grams #steak #sichaun #nytcooking #feedfeed #summer
I say thank you so many times every day it’s become a copy-paste for me. The person who hands me my coffee, holds open the door, leaves the bathroom before me it just comes out as if on auto. It’s like word vomit, an injector in a sentence to seem like I have manners. Appreciation though, is not as easy. To be indebted to someone else, to lower yourself and admit you owe something is hard. You kind of admit that you can’t do it on your own. Thats hard for me, especially because I always want to seem like I can handle it all. This week I’m trying to put meaning behind my thank you, to add appreciation to it. I don’t always have the time to sit and put myself in someone else’s shoes though I really wish I could. I feel like this is a good place to start. I hope that from now on my thank you comes out as genuine and I lower myself enough to appreciate the people around me that help me through each day. Thank you to each one of you who has followed, joined in my journeys and made it fun and encouraged me to go further. I was so touched by how many of you related to my posts this week. Thank you for allowing me to be open and honest.
The recipe for these Japanese Gefilte Fish patties is on my blog.
The nine days (period of mourning) concentrates so much on how to respect and appreciate others. I’m starting with something selfish only because I feel if you yourself are not genuine, you cannot be genuine to others. Prayer has always been something I do not look forward to but always feel relieved after doing so. It’s kind of like yoga for the soul. My whole life I have felt very connected through prayer. I suffer from anxiety. It’s not crippling TG but it often overwhelms me and causes me to panic. It’s worse when I don’t sleep well or have too much on my plate, a variation of normal but still hard to handle at times or hard for others to handle me. Prayer is my opportunity to connect, to let go, to say someone else is in charge and I’m just following the motions. The autonomous part of me does not like to admit that there is a possibility that I could relinquish control but the human, spiritual part of me is relieved. I haven’t had the opportunity for a full on prayer service in a while, mostly it’s been the travelers prayer, a prayer of psalms when someone is ill or the prayer for finding a lost object (which I say too often for any normal person). When I finish I feel like a weight is lifted off my shoulders, I remember the times when I had designated prayer times and how connected I felt to the world around me. I felt like I had a greater purpose and my existence once again became important. Over the next few days I will try once again to connect with prayer; to G-d, to those around me and hopefully to myself. It won’t be something big, I’ve failed at that before, attempting to take on entire prayer service at once. It’ll be small, an opportunity to look upward and say, Hey, good morning, I know You are up there watching, thank You for another day.
Join in if you want. I’ll have someone to talk about this with.
I like to challenge myself a lot to do more, learn more, achieve more. I’m never comfortable with where I am because I believe mastery is attainable with a little patience and dedication but my religious improvement always seems to come last. I push it off, I say I’ll get to it later I will always have time to become a better person. During the 9 days the Jewish period of mourning the lost temple we are meant to abstain from things that bring pleasure. It is supposed to hurt and supposed to be hard. It’s the time when I finally say I won’t put off my religious improvement any longer. So I make an attempt, to treat people better. I try to assume the best in people, I try to pray, I try to give more and take less. I’m not always successful but here’s hoping my changes, however small they may be, last.
So my posts over the next couple of days will sound a little more serious, contemplative and thought provoking. It’s just me talking out loud. Feel free to ignore them if you wish, or feel free to join in, it’s always easier when we do things together!
Meanwhile, here’s one of my favorite recipes ever. It’s gluten free and vegan. Soba noodle salad with Miso Tahini Dressing first written for @jccmp. ● 1 box soba noodles, cooked according to package directions for al dente, drained and rinsed with cool water
● 1 tablespoon maple syrup
● 2 teaspoons rice vinegar
● 1 teaspoon toasted sesame oil
● 1/2 teaspoon finely minced ginger
● 1 large clove garlic, minced
● 1 tbsp shiro miso (white miso)
● 1⁄4 cup tahini
● 1⁄3cup warm water
● Salt and pepper to taste
● 2 Persian cucumbers, thinly sliced
● 2 tbsp mint finely chopped
● 1 scallion, thinly sliced
● Sesame seeds, optional
1. In a large bowl, mix the maple syrup, rice vinegar, sesame oil, ginger, garlic, miso, tahini, and water. Season with salt and pepper to taste.
2. Arrange the cucumbers over the noodles in a large bowl and pour the dressing over the noodles.
3. Top with the mint, scallions and sesame seeds, if using.
4. Noodles and dressing can be made up to 3 days in advance if stored separately
#soba #vegan #veganrecipes #nytcooking #f52grams #feedfeed #tofu #eat #eating #noodles #glutenfree
Not sure what I love more. The amazing light, or the twirling of these scapes.
Scapes are basically the plant that grows from a garlic bulb. They are usually cut off early - before they flower so that the bulb maintains a lot of flavor. They taste garlicky enough to act as a swipe left on a date but not enough to act as a vampire slayer- does that make sense?
Cooking them will break down the sugar molecules and create a mildly sweet taste. I love roasting them simply with salt pepper and olive oil but have also sautéed them, grilled them and stuck them in impressive flower arrangements that usually are @mimulo inspired but fall short.
Where to find them: check out cool farmers markets cuz they are cool and also support farmers, Whole Foods and Fresh direct may carry them as well. They are usually found between spring and early summer.
If you want you can make it yourself by putting a bulb of garlic in the ground and forgetting about it till next summer- but I’m not guaranteeing that it will work.
#swiperight #f52grams #nytcooking #summerfruit #scapes #feedfeed #f52farmstand #cool