Tuesday, December 29, 2009

Gloria's meatloaf recipe on the Kosher.com blog!

Looking for another great place to find recipes? Look no further than Kosher.com's blog!
Listed among some other wonderful cooks and food writers, such as Jamie Geller, and Mimi Kresh @ IsraeliKitchen, you will find a link to my recently posted meatloaf recipe!
Enjoy!

Sunday, December 20, 2009

Latest Buzz about the Kosher Cookbook App from 148Apps!

148Apps, a site which keeps abreast of and reviews the latest and greatest in iPhone applications has highlighted the Kosher Cookbook App!

Kosher Cookbook

Published by: Appsolute Media
Current Version: 1.2.0.38 released 2009-08-20
Price: 2.99
Category: Lifestyle

App Description

****Discounted 40% to $2.99 for Month of December****

****Make the Kosher Cookbook your main shopping list. NOW YOU CAN ADD YOUR OWN ITEMS AND EVEN SEND THE SHOPPING LIST VIA EMAIL****

Overwhelmed by running your kosher kitchen? The Kosher Cookbook Application for iPhone will hold your hand every step of the way!

Our new SHOPPING LIST lets you manage your entire shopping list in one place.

Just choose a main ingredient,a course and/or a cuisine or simply decide if you want the dish to be DAIRY, MEAT, or PARVE. and the perfect recipe is RIGHT AT YOUR FINGETIPS in seconds.

If the recipe or picture strikes your fancy, with one click you can create an entire SHOPPING LIST of all necessary ingredients viewable by Store Aisle. Already have some of what you need? Unclick the box and instantly remove whatever you don't want on your list.

You can even create your own MEAL PLAN with 1-3 courses including appetizer, soup, entree and dessert or choose an entire plan with one of our 52 WEEKS OF SHABBAT AND HOLIDAY MEAL TIPS. Weve factored in season and candle lighting time,in order to provide you with seasonal meals that can be created hours before Shabbat begins, and kept fresh for dinner that night and lunch the next day.

No internet? Need to do your meal planning on the go? Once the Kosher Cookbook is uploaded to your iPhone or iPOD Touch, youll have full access to it without an internet connection.

EXCLUSIVE FEATURES INCLUDE:

OVER 300 RECIPES with 150+ images: Each recipe was exclusively created by well- respected chef Gloria Kobrin.

RECIPE FILTER: Organize recipes based on FOOD TYPE, COURSE, or CUISINE.

MY RECIPES: Save a list of your FAVORITE RECIPES for future use.

SHOPPING LIST: Create a complete shopping list at the touch of a button. Then view your list by RECIPE, STORE ISLE, or ALL AT ONCE.

MEAL PLANS: Combine your favorite recipes into a full meal for any day of the week.

SEARCH: Enter ALL or PART of the RECIPE or INGREDIENT and well show you everything we have to offer

52 WEEKS OF SHABBAT AND HOLIDAY MEALS: Gloria Kobrin has designed a meal plan for every Shabbat of the year--taking into account Shabbat Candle Lighting times and seasonal foods for that month.
App Screen Shots (click to enlarge)

Wednesday, December 16, 2009

A Nice Simple Meat Loaf. Perfect for an easy winter dinner!


I opened my freezer yesterday to get some ice, and I was dismayed to find that everything inside was rapidly defrosting. Why?! Who knows...the repairman is coming this morning to solve (and hopefully fix!) that conundrum.
First order of business? What to do with the fully defrosted pounds of chopped meat that now needed to be used immediately or go to waste.
This plain and simple Meat Loaf is a perfect winter dinner...and makes a great sandwich the next day for lunch. Serve with some plain lightly steamed peas for the perfect nostalgic 50's feel (and to add some color to your plate!)

For a more gourmet meat loaf, check out the Kosher Cookbook App for the recipe for Individual Mini Meat Loaves.

Meat Loaf M Serves: 6-8

Served warm with mashed potatoes and a green vegetable or cold with sliced tomatoes and lettuce on rye, meat loaf is the perfect comfort food.

Prep time: 15 min. Cooking time: 45-60 min.

Ingredients

2 pounds chopped meat

1 large onion – peeled and chopped finely

2 eggs-beaten lightly

½ cup unflavored parve bread crumbs

¼ cup dried parsley

1 teaspoon ground black pepper

1/3 cup water

Equipment

Small roasting pan

Medium mixing bowl

Tin foil

Two spatulas

Directions:

  1. Preheat oven to: 375 F.
  2. Mix chopped meat with all the remaining ingredients. Scrape mixture into roasting pan and shape lightly into a rectangle. Cover with foil and bake for 30-40 minutes. Uncover pan and finishing roasting another 15 minutes.
  3. Remove pan from oven. Scrape away the congealed juices that have gathered around the meatloaf. Carefully, using two spatulas, lift meatloaf out of the pan and on to a serving dish. Serve whole or sliced. This meat loaf is very moist. No additional gravy is necessary.

Monday, December 14, 2009

Not Your Plain ol Latke


If you're bored of your standby latke/potato recipe,simply shred one large zucchini, 2 large carrots, and or a large sweet potato and replace all or a portion of your regular white potato mixture for a dash of color. The sweet potato makes a sweeter latke; while the other vegetables add color and vitamins without really changing the flavor at all.
For my standby recipe, search for 'Latkes' on my Kosher Cookbook App!

Friday, December 11, 2009

Churros for Hanukkah!

Hanukkah, Chanukah or Hanukah...however you choose to spell it, this Holiday means lots of yummy food. Though latkes are an old family favorite, these Churros are sure to become a new one!



Churros P Yield: about 36

Churros are Spanish donuts and the perfect solution to serving a fried dessert for Chanukah.

Prep time: 10 min. Frying time: 20 min. including time to squeeze batter out of pastry tube

Ingredients

1 cup water

½ cup parve margarine

¼ teaspoon salt

1 cup flour

3 eggs

1 teaspoon vanilla extract

2 cups vegetable oil ( for skillet) Follow directions for electric fryer if using one

Optional: ½ cup sugar mixed with ½ teaspoon cinnamon

Equipment

3 quart saucepan

Electric fryer/ skillet

Pastry tube with large star tip

Slotted spoon + deep fry thermometer necessary for skillet

DIRECTIONS

  1. Heat water, margarine and salt in saucepan. Bring mixture to a rollicking boil and then stir in flour vigorously over low heat until mixture forms a ball. Remove from heat.
  2. Beat eggs in a separate bowl and then add to dough stirring until the dough is smooth.
  3. Heat oil in electric fryer or skillet to 360 F.
  4. Spoon mixture into pastry bag and squeeze 4 or 5 four inch strips directly into hot oil. They take about 2-3 minutes to brown before you turn them and brown on the other side. Drain churros on paper towels. They cool very quickly.
  5. Roll churros in cinnamon sugar if desired.

Tuesday, December 8, 2009

December Dinner Party Menu

I am lucky enough to be able to give my brother-in-law the gift of a fabulous dinner party in my home in honor of his first wedding anniversary. It's always tough to come up with a menu which will please a large group of people at any gathering--particularly when it is a formal occasion and not a family-style buffet. Hopefully, this seasonal menu will give you some ideas!
Gloria's December Dinner Party Menu

**All Recipes available on The Kosher Cookbook App!**

Hors d’Oeuvres:

Armenian Meatballs with Sour Plum Sauce

Endive Leaves Stuffed with Halibut Salad

Bowls of Mixed nuts and Spiced Pecans

Fried Olives

Red/White Wine

Pre-plated Main Course:

Chicken Breast Wrapped in Phyllo Dough with Tarragon-Wine Sauce

served separately (substitute tofu for chicken for 1 guest)

Roasted Asparagus

Wild and White Rice with Dried Apricots and Cranberries

(leave out pearl onions from recipe because there are sautéed leeks in chicken packages)

Dessert:

Individual servings of Chocolate Mousse with Orange Rind

Platters of Lace cookies and long stemmed strawberries

Coffee and Tea


Sunday, December 6, 2009

Gloria Kobrin's Pecan Dreams--Virtual Cookie Crawl

I have been making all kinds of Jewish, Kosher, and other culinary connections on twitter. I was recently invited to take part in Gourmet Girl Magazine's Virtual Holiday Cookie Crawl

So, exactly what is a Virtual Crawl? According to Gourmet Girl herself Elaine Giammetta: Think pub crawl, where you and bunch of friends go from one pub to another, experiencing the atmosphere and trying out difference beers and ales. Now instead of beer or ale, we are talking about cookies. Since we have so many global food loving friends, that in good conscience, we couldn't limit ourselves to one town, state or even country. Our crawl enables you to experience (virtually) what cookies are being made around the world. You can pick and choose which ones you'd like to make in your own home.

Sounds like fun, no?


Gloria Kobrin's Pecan Dreams

The confectioner’s sugar dough make these very light and flaky.

INGREDIENTS

1 cup non-dairy margarine-softened

1 ½ cups confectioner’s sugar

2 cups chopped pecans/walnuts

2 cups flour

1 teaspoon vanilla extract

1 tablespoon cold water



DIRECTIONS
1. Line cookie sheets with parchment. Set aside.

2. Cream margarine with ¾ cup sugar until light and fluffy.

Add remaining ingredients. Mix on medium speed until all ingredients

are well blended.

3. Preheat oven to: 325 F.

4. Pinch off a small amount of dough. Roll it lightly between your

palms to form a small log. Place it on parchment. Repeat process

until all the dough is used. Leave ¾ inch between each log.

Place cookies sheets on the top and middle level of oven.

Bake for 15 minutes and then reverse sheets in oven.

Bake 10-15 minutes longer or until cookies have browned on the

bottom and are slightly brown on the sides. Cool on racks.

5. Pour remaining confectioner’s sugar on to a plate.
Roll each cookie around in sugar until it is completely covered.
Arrange cookies attractively in a serving dish.


Note: These cookies tend to absorb any moisture in the air.

If the sugar coating starts to yellow slightly, just roll cookies again in sugar.

Wednesday, December 2, 2009

Download the Upgrade to your Kosher Cookbook App!




Improvements include:

1. More recipes!

2. Now you can make the Kosher Cookbook App your mail shopping list application! Amazing shopping list feature which allows you to add all of your household needs in addition to the ingredients that you need for your recipe. Fill your pantry, wine cellar AND medicine cabinet!!

3. Your shopping list is now shareable by email.
Send your shopping list to your significant other or household help with just a click!
4. Always have the latest version! Simple registration to receive regular updates on Kosher Cookbook.




And, as always...

EXCLUSIVE FEATURES INCLUDE:

OVER 300 RECIPES with 150+ images: Each recipe was exclusively created by well- respected cook Gloria Kobrin.

RECIPE FILTER: Organize recipes based on FOOD TYPE, COURSE, or CUISINE.

MY RECIPES: Save a list of your FAVORITE RECIPES for future use.

SHOPPING LIST: Create a complete shopping list at the touch of a button. Then view your list by RECIPE, STORE ISLE, or ALL AT ONCE.

MEAL PLANS: Combine your favorite recipes into a full meal for any day of the week.

SEARCH: Enter ALL or PART of the RECIPE or INGREDIENT and we’ll show you everything we have to offer

52 WEEKS OF Shabbat AND HOLIDAY MEALS: Gloria Kobrin has designed a meal plan for every Shabbat of the year--taking into account Shabbat Candle Lighting times and seasonal foods for that month.

Another use for your Thanksgiving leftovers...Turkey Soup!














Turkey Soup M Serves: 16
This is a great way to use the turkey carcass once the crowd has gobbled up everything else.
Prep time:  30 min. Cooking time: 4 hours + chilling time
INGREDIENTS
1 carcass from 16-18 pound turkey
3 large carrots-scraped + halved
2 large parsnips-scraped and halved
1 large onion-peeled and halved
1 dried chili pepper
2 large ribs celery-washed and cut into thirds
1 small bunch parsley, thyme-tied with a string
1 box Pomi chopped tomatoes-drained
1 can cannelini beans-rinsed and drained
Salt and pepper to taste
Optional: pareve pesto
EQUIPMENT
1 large stockpot with cover
1 large strainer
Cheesecloth
DIRECTIONS
  1. Place carcass in pot and cover completely with water. Bring to a boil and skim the foam off the top.  Add carrots, parsnips, celery, onion , thyme and parsley.  Bring to a boil and reduce to a simmer with the top sitting askew over the pot. Simmer 3 hours. Allow stock to cool before removing carcass, vegetables , parsley, thyme and dried pepper. Chill stock for several hours or overnight so that you can remove the fat.  Discard onions. Rinse carrots and parsnips and slice them into one half inch pieces. Scrape any remaining turkey from bones. Be sure to remove any fat or skin.  Cut meat into small pieces and add to vegetables. Chill separately.
  2. After removing fat, return sliced vegetables to stock. Add drained tomatoes, and cannellini beans. Stir well. Bring to a boil and then reduce to a simmer.  Simmer 30 minutes before tasting.  Add salt 1 teaspoon at a time tasting as you go. A few turns of the pepper mill will add a little more bite to the soup. Again- season to taste. Serve pareve Pesto on the side.  It adds a wonderful layer of flavor to the soup.

Saturday, November 28, 2009

The Great Post Thanksgiving Turkey Sandwich

I always get somewhat annoyed at all of the recipes that are all over the media touting uses for Thanksgiving leftover BEFORE the holiday has even started! Sometimes, however, you just end up with so much leftovers that you really do need to figure out how to re-use them without getting bored. This sandwich is one of my favorites and is a great way to use up any sliced turkey that you have left.

The Great Post Thanksgiving Turkey Sandwich

Buy a delicious loaf of Ciabatta bread. Cut bread into ½ inch slices and grill it with a little olive oil on a grill pan. Slather bread with Pareve Pesto*. Layer several slices of white meat turkey (all fat and skin removed)on each side of grilled Ciabatta. Add grilled Portobello mushrooms, roasted red peppers*, chopped romaine lettuce and sliced Beefsteak tomatoes. Serve as an open sandwich with cranberry sauce* or coleslaw* on the side.

You don’t have to wait until after Thanksgiving to create this sandwich. You can roast (or buy) a rolled turkey breast and have it any time you want.

*Recipes are on app!


2MJUF56SHNJM

Wednesday, November 25, 2009

12 Tips for a Successful Thanksgiving

1. Don't bother with an elaborate first course. It will only fill your guests up and leave them with less room for the mail event!

2. Cook your stuffing outside the turkey. This will not only give you deliciously crispy stuffing but will help you avoid spoilage. If you cook your stuffing in the turkey then you MUST remove it from the turkey cavity before refrigerating leftovers because stuffing left in the turkey can spoil.

3. If you are serving a lot of different dishes to a lot of people, create a menu that can be served room temperature.
The children at the table will thank you (as will the adults who won't spend their entire meal blowing on their children's food!)

4.
To clear up space in your oven: All mashed casseroles that contain brown sugar and margarine can be heated up in advance and left on top of the stove for at least 30 minutes because they will retain their heat.

5.
Get oven recipes that take longer done first so that then you can prepare recipes that require the stove top at the last possible minute.

6.
If you are planning to make 2 Turkeys: Make 1 turkey on Wednesday and 1 on Thursday morning to leave oven space for other cooking (If you have a single oven, you may want to start Tuesday night or very early on Wednesday morning!)

7. If you make your turkey in advance, leave it whole (unsliced) and wrapped in the refrigerator to help it retain moisture and remove from fridge as early as possible before your meal and allow it to come to room temp.


8. Make sure that you know in advance if you have any nut-allergic guests (ditto with other allergies such as wheat and soy) and the severity of their allergy. You may want to leave the nuts off of some of your recipes such as Pear Pie, Sweet Potato Casserole or Brussels Sprouts--they will be different, but just as delicious!

9. Begin your meal at the traditionally early time (somewhere between 4:30 and 5). Any children or older adult guests will start to misbehave or nod off if you start much later.

10. Many pies, cookies and even cranberry sauce can be made in advance and frozen.

11. Pie doough can be prepared and put in the fridge 2-3 days in advance.

12.Try to relax and enjoy your family and friends- in the end that’s all that matters!

Tuesday, November 24, 2009

Quick Vegetarian Gravy (Great for Thanksgiving!)

Need something for the vegetarians at your table to pour over their stuffing? Try this recipe--great for Thanksgiving or anytime (and rich enough to please your meat eaters)!

Quickie veggie gravy:

Saute 1 large chopped shallot + 3 chopped portobello mushrms in 3 T of parve marg and 1 T olive oil. Stir in 2-3 T of flour quickly & add about 2 C boxed parve veg broth + chopped leaves of of 1 lg branch rosemary. Add a couple of turns of pepper mill + 1/2 tsp salt. Taste. Adjust seasoning. Cool completely and refrigerate til Thanksgiving.

Monday, November 23, 2009

A Sneak Preview of My Thanksgiving Menu: My guests better come hungry!

With a tweak here or there, the bulk of my Thanksgiving menu stays the same year after year...

For holidays like Thanksgiving, once your friends and family grow attached to certain dishes and if they don't get to experience the tastes that they remember, it just doesn't seem like the holiday. To keep everyone happy, each year I find myself adding new dishes without subtracting the tried and true...making for an inordinate amount of food!

Thanksgiving Menu-2009

Hors d’oeuvres

*Guacamole + Hummous with Blue Corn chips and baby carrots, mixed pitted olives

*Mushroom ears

Dinner

*Maple Glazed Sliced Turkey (I make 2 with extra bottom quarters to serve about 35-40 over Thanksgiving and Shabbat)

*Turkey Gravy +* vegetarian gravy

*Cranberry Sauce

*Cornbread Stuffing

Wild & White Rice Stuffing with Pearl Onions and Dried Fruit

*Sweet Potato Casserole

*Smashed Root Vegetables with Caramelized Onions

*Brussels Sprouts with Dill and Walnuts

Pumpkin-Yam Timbale

*Candied Parsnips

*Chestnuts, Pearl Onions and Celery

*Steamed Green Beans

*Roasted Squash

Dessert

*Pumpkin Chiffon Pie

*Spiced Apple Pie

*Pear Pie with Hazelnut Topping

*Double Pecan Pie

*Sugar Cookies in the shape of Turkeys

Fruit platter/strawberries

To drink: Lots and lots of apple cider (sparkling & flat) and wine

Look for all recipes with an asterisk on the Kosher Cookbook App (the others will soon follow with the next upgrade!)

Thursday, November 19, 2009

Don't forget to order your Thanksgiving turkey!




Thanksgiving is one of my favorite holidays because the whole event centers around food and family. Unlike all of the specifically Jewish holidays which I prepare for throughout the year, Thanksgiving has no set observance--it's all of the festivities of a yom tov without any of the Jewish requirements.
It looks like we will be serving 25 people on the day of Thanksgiving and another 15 or so on the Friday night after, so I have have my work cut out for me. Though side-dishes and desserts will abound (and you could basically make a whole meal out of just the 'fixings'), my guests all come expecting to feast on lots and lots of turkey--before I went on my trip, I ordered two birds (an 18 lb and a 20 lb) and a whole bunch of extra legs for all of the children.

Monday, November 16, 2009

Tips from Tuscany



I was so lucky to have the opportunity to take a wonderful cooking class, Tastes of Tuscany while on my trip. Knowing that my kosher restrictions might post a problem, I spoke to the school beforehand, and they agree to put together a vegetarian cooking class for me.
I learned some interesting things--spinach ravioli in Italy is much heavier on the spinach and lighter on the cheese than what we serve here. We made so many wonderful dishes: gnocci with pesto, spinach-ricotta ravioli with sage butter, toasted bread with sauteed kale with parmesan on top, poached pears in red wine and cinnamon with vanilla creme and potato flan with parmesan and truffle butter. The food was so rich and delicious that nobody even missed the meat!

Tastes of Tuscany

While in Florence, I was lucky enough to take a one day Tastes of Tuscany cooking class. Knowing that I might run into some kashrut problems, I called ahead and made sure that a vegetarian class could be arranged. The people there were very accommodating and

Friday, November 13, 2009

Inspirations from Paris


Whereas my inspirations from Florence come in the form of a bounty of beautiful produce, in Paris I am drawn to anything made with flour or milk--breads, pastries and cheese! Though Parisians seems to be able to take small tastes of all of the wonderful treats that await at every patisserie, those of us on a visit seem to be constantly eating!
I look forward to recreating and sharing some of the fabulous delicacies that I saw in every bakery window!

Wednesday, November 11, 2009

Inspirations from Florence




It was impossible not to feel inspired by the bounty of fresh produce that I saw in the open air market in Florence, Italy. The old chestnut that everything tastes better abroad is still unfortunately (or fortunately, depending on the side of the pond on which you live) true. Something about the air, the water, the soil or the environment as a whole in Florence seems to produce magically gorgeous.
As Thanksgiving approaches, these pictures will fuel the pictures of cornucopias dancing in my head...

Friday, November 6, 2009

Back from a trip, What to do about dinner....


If you've been following my Facebook page and Twitter feed, then you know that I have been away for the last 10 days enjoying myself and doing lots of food research in Florence and in Paris.
After a 10 hour flight, even the Kosher Cookbook needs a rest...

Every one should have a great go-to Kosher Butcher to order from! Upon arrival at home, I was able to put away my 3 already prepared fried chickens from my favorite longtime butcher Fischer Brothers & Leslie. I will be serving them with a frozen Moussaka that I had awaiting my return in my freezer.

I promise to share pictures of some of the wonderful food that I saw and tasted on my travels when I get over my jet lag.

Now, off to begin planning for Thanksgiving!

Wednesday, October 21, 2009

iPod Cases



Still worrying about your iPhone's adventures in the kitchen? How about a case? Here are some fun ones:
No more worrying, now -- get cooking!

Thursday, October 15, 2009

The other thing people worry about...



Aside from being concerned that it might be hard to use the Kosher Cookbook, the other thing people worry about is harming their iPhone by setting it on the counter while cooking.

You think of your cookbook spattered with broth and dashed with flour, and you imagine your iPhone ending up the same way.

Don't worry. There's a stand for that. Here are some of our favorite iPhone stands:
  • The iBend is economical, cute, and easy to store.
  • The PED3 is basic and practical, and it keeps your iPhone off the counter, and at the right angle.
  • The Crabble takes a minimalist approach.
  • The XStand is sturdy and will probably look great with your toaster.
  • The MovieWedge does the job inexpensively without a hi-tech look.
  • Excruciatingly detailed instructions for how to make yourself an iPhone or iPod stand with a paperclip.

Wednesday, October 14, 2009

The Kosher Cookbook is Easy to Use



When we talk with people about the Kosher Cookbook for the iPhone and iPod Touch, we find that some of the best cooks have a bit of trepidation.

A caterer friend confided that she plans to download it as soon as her kid comes home for the fall break so he can do it for her and teach her how to use it.

Seriously, you can do it. Try the demo at the Kosher Cookbook website, or just push the button here to see how simple it is.

There's an easy dashboard that lets you sort the recipes the way you want -- find your favorites, find the dishes with mushrooms, or just pick a complete ready-planned menu.

You can schedule the menu, adjust for the number of guests you're expecting, make your own little touches to the recipes. When you're ready, generate your shopping list automatically and you're set.

Tuesday, October 13, 2009

What's for Thanksgiving?



Thanksgiving may be off in the distance still, but I'm thinking about what to serve because there's a lot of testing to be done.

Thanksgiving is one of those holidays with an obvious set piece, so it's the desserts and side dishes that offer opportunities for creativity.

Sweet Potato and Pumpkin Pie, wild rice with dried fruit and onions ..so many possibilities. I have to try them all out to perfect the recipes, and then each thing that I try suggests more new ideas.

Fortunately, it's easy to find willing helpers to test the finished products.

Monday, October 12, 2009

Kosher Cookbook in the Taxi



The Kosher Cookbook is very handy to use in your kitchen, where your iPhone or iPod Touch takes up very little counter space. But I think it's used just as much in the taxi.

There's that moment in the day when we look at our coworkers, or call our moms, and say, "So, what's for dinner?" Far too often everyone sighs and grimaces, dismayed by the reminder that we all have to cook.

Cooking for holidays can be so satisfying and fun, whether we're up early doing it all ourselves in a meditative way or gathering in the kitchen with our friends and family, helping each other and getting in each other's way and dishing up favorite family stories with the sauce.

And then comes the next day, an ordinary day, and we still have to cook. The magic is gone. It feels like work just to think of a menu.

Then, in the taxi on the way home, the Kosher Cookbook on the iPhone comes into play. We can mix and match recipes, look up the things we have the ingredients for already, instantly and automatically make a shopping list so we can stop off for what we need on the way.

The thought of Apricot Raspberry Tart, whether for our families or our guests or just for us (take the rest to work tomorrow), makes the thought of cooking much more appealing.

Friday, October 9, 2009

Dairy Free Desserts



Even if you don't keep kosher, the Kosher Cookbook for iPhone and iPod touch could be a good choice for your kitchen. The delicious recipes, of course, appeal to everyone.

But if you suffer from lactose intolerance -- or entertain people who do -- you'll love to see the collection of dairy-free desserts in Kosher Cookbook.

It's estimated that 10 million or more Americans suffer from lactose intolerance. As much as 80% of Asian and Native American adults and children, 75% of African Americans, 51% of Hispanics, and 21% of Americans of European descent are unable to digest dairy products. Ice creams, puddings, and many baked desserts are off limits for people who are lactose intolerant.

The Kosher Cookbook has dairy-free desserts made with entirely natural ingredients Here are some of the delectable choices:
  • Florentine Cookies
  • Spiced Pecans
  • Apricot Raspberry Tart
  • Peach Galette
  • Tarte Tatin
  • Almond Crescents
  • Candied Orange Rinds
  • Peanut Brittle

Thursday, October 8, 2009

A Cookbook on Your iPhone?



You may love your old family cookbooks, but Kosher Cookbook app for your iPhone or iPod Touch has some serious advantages:
  • You plan your meals from the 300+ recipes -- or use the meal plans already put together by Gloria -- and make your shopping list in seconds.
  • No more 6:00 p.m. panic over what to fix for dinner. You can key in the ingredients you have on hand and get just the recipes that use those ingredients -- or start from scratch and get the list instantly in the market. Now you don't have to call your mom to find out what you need to buy, and you also won't find yourself in the kitchen without all the things you need.
  • Adjust the numbers of guests and make sure you have enough without the headache of calculating ingredients yourself. Great for entertaining.
  • No more trying to remember the recipe when you're cooking at your friends' house -- you have it with you all the time.
  • Carrying your laptop into the kitchen is a pain, and printing out recipes from your computer is even worse. Your phone you always have with you, so it's really the best place to have your recipes.
  • Sort the recipes by meat, dairy, or parve, by season, or by your favorites.
Whether you need to simplify everyday cooking for your family or you want to learn to make special dishes when you entertain, you'll find that the iPhone is a great place for a cookbook.