Decadent Fudgy Brownies
From an old, old issue of Chocolatier Magazine, which unfortunately is no longer published, we are sharing one of our favorite brownie recipes. In response to a "reader's desperate plea for the secret to Rosie's very special brownies", the magazine prevailed upon the well–known Boston bakery to share their recipe. The brownies are rich, fudgy and decadent! Rosie's Chocolate Brownies – Enjoy!
Aloe in the Kitchen- A Burning Tip!
Do you keep an aloe plant in your kitchen? You should. The Aloe plant has numerous benefits in addition to its common use as a sunburn remedy. Aloe is an easy plant to nurture, very little care is needed. It is a succulent with a natural capacity for water storage. This means it requires minimal attention and is easy to keep healthy.
We keep Aloe “at the ready” in our kitchens. It provides soothing first aid for minor kitchen burns and cuts… those injuries common to “in a rush” cooks and chefs. We simply break off a stem, squeeze, and apply the liquid gel inside the stem to our burn. Not only is it soothing and moisturizing, but the Aloe seems to speed up the healing process. It is also said to be antibacterial and anti-inflammatory. Its medicinal properties can be documented as far back as Ancient Egypt and Greece.
The broken stem does not regenerate, but additional stems will be produced regularly. Keep the plant near a sunny window, and water VERY sparingly.
Aloe plants are easily available at nurseries, garden stores and in supermarket plant departments.
Free Children's Israel Book
In honor of Yom Ha'atzmaut, KosherEye friend artist Ann D. Koffsky is giving away a copy of the children's book My Cousin Tamar Lives in Israel. Written by Michelle Shapiro Abraham and illustrated by Ann, the book introduces the kids to normal, (not headline driven) life in Israel. To enter the GIVEAWAY, just leave any comment about Israel on the Giveaway entry page. The book is non–political, so Ann requests NO POLITICS, please in your entries. But hurry to enter as the drawing is on Tuesday, April 24th.
The Amazing Matzo Stimulus
From generation to generation, matzo has been a food of prime importance to the Jewish people. The companies that produce this product are legendary– particularly Streit's and Manischewitz. This article, written by Adam Davidson for the New York Times Magazine, captures both the intricate challenges of making matzo, which is basically a once a year seller, and the business of matzo, which is a now 130 million dollar a year industry.
Holocaust Remembrance Day, April 19th, 2012 corresponds to the Hebrew calendar - the 27th day of Nisan. This internationally recognized date marks the anniversary of the Warsaw ghetto uprising. Congress established the Days of Remembrance as the nation’s annual commemoration of the Holocaust and created the United States Holocaust Memorial Museum as a permanent living memorial to the victims. Holocaust remembrance week is April 15–22, 2012. The theme designated by the Museum for the 2012 observance is Choosing to Act: Stories of Rescue. Watch the live webcast of the National Days of Remembrance ceremony in the US Capitol Rotunda on Thursday, April 19, at 11 a.m.
Freezer Food Labels
We have found an “Ah Ha” use for office file labels. That would be freezer labeling. Yes, we took a sheet of address labels – used an indelible marker, actually a Sharpie, and started labeling those look–alike container foods and bags in our freezer. This seems to be a great alternative to tearing and writing on freezer tape, as we previously did, or writing and re-writing on freezer containers and disposable freezer bags, Peel–off removable address labels work best! Do not try to print them because the ink will run; at least it did in our test. If you want something “fancier”, consider Martha Stewart food labels from Avery. But for us, the latter is best for gifting and the former for frugal freezer storage. How do YOU label freezer foods? Do share! And, what information do you include on your labels?
The Titanic and Kosher
The sinking of the Titanic, 100 years ago, effected families throughout the world..so many losses for so many people. In fact, many of the passengers on the Titanic were Jewish, and some were kosher. We found this interesting article sharing information about the kosher food service on the ship. There were separate utensils, a rabbinical inspector and a chef named Charles Kennell.
Leftovers –Treasure or Trash
Sounds like a quiz show ...but it is actually a food dilemma that we face almost every week, and especially at holidays. What to do with leftovers? Should we eat them? Freeze them? Refrigerate them? or Toss them? KosherEye has found a website to solve this problem – get the answers for thousands of items at Still Tasty,Your Ultimate Shelf Life Guide.
Matzo Ball Video
Here are some Tips & Tricks for making light, fluffy matzo balls at Passover and year round from Leah Schapira., Watch the video, get the recipe below. Leah is co-founder of Cookkosher.com and the author of Fresh & Easy Kosher Cooking.
Recipe by www.Cookkosher.com
1 cup Oil
1 cup Water
1/2 tsp Baking Powder
1 pinch Salt and Pepper
18 oz (or 500 gram) Matzo Meal Fine
1. Mix all the ingredients with a fork. Adding the matzo meal gradually until the mixture is thick but not too hard. Add more matzo meal if too soft.
2. Let harden in fridge for an hour.
3. With wet hands form into about 60 balls and drop into boiling water or boiling soup. Boil for 15 minutes.