Roasted French Breakfast Radishes

I love finding the unusual and turning into something that puts a smile on my face and those eating it.  Roasted radishes, who knew!!  The fact is they are absolutely delicious and such a treat in a way you could never imagine until you make them and enjoy them.  This is a great recipe to practice your intuition and your instincts and to rely on your nose and your eyes.  Enjoy!

Serves:

6-8

Total Time:

30 minutes
To Make

Ingredients:

  • 2 bunches of French radishes

  • 2 Tbsp. olive oil

  • 1 tsp. kosher salt

  • ½ tsp. fresh ground black pepper

      Directions:

      Pre heat oven to 375 degrees. 

      Wash the radishes and leaves and then trim the leaves to about ½ to 1 inch long.

      Slice the radishes in half, length wise.  Place the radishes in a pot with a steamer basket and steam till just tender.

      Place on a sheet pan covered in parchment paper flat side up and then drizzle or brush olive oil on the top and sprinkle with the salt and pepper.

      Let the radishes roast about 20 minutes.  And……here is where your instincts and intuition come into play.  Soon you will begin to smell the radishes roasting and then your eyes will tell you when they are caramelized to your liking.  When you see that they are done.  Enjoy!

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      Homemade Ricotta With Roasted Tomatoes

      When I first started to cook, there were somethings that just seemed like total extravaganzas that I would never learn and really had no desire to learn.  So, the idea of making my own homemade ricotta cheese never, and I mean NEVER occurred to me.  Then I saw a chef demonstrate how easy it was and I was sold.  The truth is, when I serve my own homemade ricotta cheese as an appetizer, I WOW my guests whether they are family or friends.  Frankly, you can serve the most simple and unimpressive meal but if you start by saying, “I hope you enjoy this homemade ricotta cheese that I whipped up about 2 hours ago,” whoever “they” are, “they” won’t be able to stop talking about what a fabulous cook you are.  Enjoy!!!

      Serves:

      6-8

      Total Time:

      45 minutes

      To Make

      Ingredients:

      • 4 cups whole milk
      • 2 cups heavy cream
      • 1 tsp. Kosher salt
      • 3 Tbsp.  White wine vinegar

      For the roasted tomatoes:

      • 3 cups cherry tomato medley
      • ¼ c. EVOO (extra virgin olive oil)
      • 2 tsp. kosher salt
      • 1 tsp. ground pepper
      • ¼ c. Basil Chiffonade

      Directions:

      Dampen 2 layers of cheesecloth with water and line a large sieve with the cheesecloth.  Set the sieve over a deep bowl.

      Pour the milk and cream into an enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

      Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta remaining in the sieve to a bowl. Use immediately and eat warm or place in the refrigerator in a sealed container for up to 5 days.

      For the Roasted Tomatoes:

      Preheat oven to 400°

       Drizzle the tomatoes with the olive oil, salt and pepper, and toss until well coated.  Cover a sheet pan with parchment paper and lay the tomatoes out on the parchment and then place into the oven for 10-12 minutes.

       Place the ricotta in the center of a platter and spoon the roasted tomatoes over the top and around the sides.  Sprinkle with coarse French sea salt and the basil and ENJOY!!

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      PinkGlow ® Pineapple Carpaccio

      by Tasha Ann Powell

      I love learning about a new fruit that has only been on the planet in development for five years.  And, it has only been on the market for 2 years at the writing of this recipe in January of 2022.  I am talking about the Pinkglow ® pineapple grown in Costa Rica by Delmonte and distributed in America by Melissa’s Produce.  This hybrid pineapple is so sweet and smooth.  This recipe was taught to me by Tasha Ann Powell, a very talented food blogger and “Pitcher and Powell” food tour operator in Morocco, Provence and Italy.  It makes a beautiful presentation and an even more delicious dessert! The edible gold just brings it to a whole new level.  Enjoy!

      Serves:

      6

      Total Time:

      30 minutes

      To Make

      Ingredients:

      • 1 medium PinkGlow® pineapple or yellow pineapple, very thinly sliced (use meat slicer or mandolin)
      • 1 tsp. ground cardamon
      • 1 tsp. ground cinnamon
      • ½ tsp. chili flakes
      • 1 inch piece of ginger, peeled and grated with a Microplane®
      • Juice from half of a lime
      • 8 mint leaves finely shredded for garnish
      • ¼ cup pomegranate seeds for garnish
      • Edible gold

      For the Simple Syrup:

      • 4 oz. water

      • ½ cup sugar

      Directions:

      PreSlice the pineapple paper thin on a meat slicer or on a mandolin. 

      Place the pineapple slices in a clockwise fashion on the surface of the plate.

      Combine the cardamon, cinnamon, chili flakes, ginger and lime juice in a bowl using a whisk.

      Combine into the simple syrup and drizzle over the pineapple.  

      Garnish plate with the mint and raspberries.

       For the simple syrup:

      Combine the water and sugar in a saucepan and simmer until the sugar is liquefied and part of the water.

      TIP:  The edible gold can be found at www.easyleafproducts.com

       Enjoy!

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      Roasted Brussels Sprouts on the Stalk

      I love this recipe!!!  It’s just Brussels Sprouts, but served on the stalk just puts smiles on people faces and it makes it so festive.  These stalks are usually only available between Thanksgiving and right before Christmas.  What makes these so delicious is that the stalk raises the sprouts themselves up off the roasting pan and the hot air from the oven can penetrate the over and under of the sprouts and the turn out extra crispy and golden and soft.  Enjoy!

      Serves:

      8

      Total Time:

      45 minutes

      To Make

      Ingredients:

      • 1 large stalk of Brussels Sprouts
      • Avocado oil spray

      • Kosher Salt and pepper to taste

      For the dipping sauce:

      • 1/3 cup mayonnaise or substitute Greek Yogurt
      • 3 Tbsp. Dijon mustard
      • 2 Tbsp. lemon juice
      • 1 Tbsp. White balsamic of your choice
      • ½ tsp. liquid stevia
      • Healthy pinch of salt

      Directions:

      Pre heat oven to 375 degrees. 

      Spray the stalk and all the sprouts over and under with the avocado spray.  Salt and pepper generously.  Place in the oven for 25-35 minutes till sprouts are browned, crispy and yet able to pull of the stalk easily with a fork.

       For the dipping sauce:

       Combine all ingredients and whisk together.  Place in the refrigerator for about 30 minutes before serving for optimum taste.

       Enjoy!

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      Donnie’s Amazing Mac ‘N Cheese

      Thanksgiving sides always seem to find a place on our tables when they represent something special to a family. Whether it is a dish that represents our past and the ancestors original country of origin, or a side dish that was made by someone we love who is no longer with us.  These sides fill our stomachs but most importantly they warm our hearts.  This Mac ‘n Cheese recipe was Don Hamrick’s mothers favorite signature dish.  Each time he makes it, the aromas, the visual of the dish, and the making of it brings her back, close to the family, and she lives on in their memories through this dish. 

      Enjoy!

      Serves:

      8

      Total Time:

      60 minutes

      To Make

      Ingredients:

      • 1 lb. Penne Pasta
      • 2 ¼ c. milk (you can use 2% if you prefer)

      • 8 Tbsp. flour

      • 6 Tbsp. butter

      • 4 oz. mascarpone

      • 4 oz. parmesan

      • 8 oz. shredded sharp white cheddar

      • 8 oz. shredded sharp cheddar (for top)

      • 2 tsp. Kosher salt
      • 1 Tbsp. black pepper

      • 1 tsp. nutmeg

          Directions:

          Pre heat oven to 350 degrees. 

          Prepare pasta to directions on the box.

           In separate 2 qt. pan melt butter on medium heat. Stir in flour and whisk constantly to blend with melted butter. When flour is completely included, slowly stir in the milk while whisking all the time. Make sure there are no clumps & everything is becoming silky smooth.

           After milk is totally incorporated add the mascarpone, parmesan & white cheddar while stirring to maintain consistency. Reduce heat to low. Add black pepper & nutmeg. Stir for 2 more minutes then turn off heat.

           Add drained pasta & stir to coat completely.

           Empty pasta into 9 X 12 dish.

           Use ½ of sharp cheddar to cover top & bake at 350° for 25 minutes.

           When hot & bubbly pull out & cover the top with the remaining cheddar cheese then top broil for 2-3 minutes until it looks just right to you. Watch it closely as broil happens quickly!

           Cool & enjoy!

           

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          Homemade Pumpkin Puree

          When your first introduction to any food is from a can you immediately assume that it is just way too complicated to make it fresh by yourself.  I love cooking with pumpkin because I love Thanksgiving, it is without question, my favorite holiday.  However, I have never really liked the taste of canned pumpkin, but I used it anyways because I didn’t know there was an alternative. When I learned for the first time how truly easy roasting and pureeing my own fresh pie pumpkins was, it was an absolute GAME CHANGER! And, it is so easy, I am not sure why anyone would ever want canned pumpkin once you taste the difference.  Enjoy!

          Makes:

          1 qt pumpkin puree, approximately enough for 2 pies

          Total Time:

          45 minutes

          Ingredients:

          • 2   2-3 lbs  “pie” pumpkins or “sugar” pumpkins

          • 3 Tbps. of avocado oil

           

          Directions:

          Pre-heat oven to 400 degrees.

          Wash the pumpkins well under cold water and dry.

          Slice off the tops of the pumpkins making a solid flat surface of the pumpkin. Turn the pumpkin over onto the flat side which holds it steady and slice down the middle making two halves.

          Seed the pumpkin with a large table spoon or a grapefruit spoon.  Spray the inside of the pumpkin with avocado oil, especially the edges or use a pastry brush to apply the avocado oil.

          Place the pumpkins onto a parchment lined sheet pan skin side up, (inside of the pumpkin down) and roast for about 40 minutes until a paring knife easily pierces the skin of the pumpkin and you can see some caramelization around the edges.

          Cool the pumpkins about 15 minutes.  Place a paring knife just under the skin and peel back the skin of the pumpkin and discard. (it should slide right off easily.)

          Place the pumpkin meet into a food processor in small chunks and puree till smooth.

          Spoon the puree into a 1 quart mason jar of your choice.  Pumpkin will keep fresh for about 2 weeks in the refrigerator and about 6 months in the freezer.  Enjoy! 

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          Halloween Mac N’ Cheese

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          Roasted Vegetables

          I love roasted vegetables.  This exact recipe I use to toss into pasta and sauce with cheese, I use them to make an omelet, I use the same roasted veggies to make a Sunday frittata, and I also just place them on the side of whatever protein we are eating that night.  It is so easy, it’s nutritious and with some knife skills; slicing, dicing and mincing is a breeze. Enjoy!

          Serves:

          4

          Total Time:

          45 minutes

          To Make

          Ingredients:

          • 1 zucchini diced 2 inches thick
          • 1 yellow squash diced 2 inches thick
          • 1 red bell pepper diced 2 inches thick
          • 1 yellow bell pepper diced 2 inches thick
          • 1 red onion diced 2 inches thick
          • ½ carton sliced cremini mushrooms
          • 2 tsps. Minced garlic (2-3 cloves)

              Directions:

              Pre heat oven to 425 degrees. 

              Dice, slice and mince all of the vegetables.  Place them all on a sheet pan lined with parchment paper except the garlic.

              Spray with olive oil or sprinkle with about 1/8 cup of olive oil, toss with 1 tsp. salt and ½ tsp. pepper.

              Cook for 20 minutes, turning the pan ½ turn half way through cook time at 10 minutes.  Toss the minced garlic into the mixture and continue cooking for the remaining 10 minutes.

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              Mascarpone & Lemon, Thyme Gnocchi with Thyme Butter Sauce

              Gnocchi looks daunting, but it isn’t. The first time I made it myself I was shocked at how easy it was and how fun it was. When I coached a client through the process, she giggled with joy at how easy it was and how she could wow her guests by making homemade gnocchi. My memory…..we had a great time together working through this recipe and the satisfaction of conquering this recipe will live on in memory and smiles forever! Enjoy!

              Serves:

              8 – 10

              Total Time:

              45 minutes

              To Make

              Ingredients

              • 1 cup (8 ounces) mascarpone cheese, at room temperature
              • 1 cup (4 ounces) grated Parmesan
              • 1 tsp. Kosher Salt
              • 1/4 tsp. ground nutmeg
              • Zest of 2 large lemons
              • 1 large egg, at room temperature
              • 1 large egg yolk, at room temperature
              • 3/4 cup all-purpose flour, plus extra for forming the gnocchi
              • 1 Tbs thyme leaves
              • 3 Tbs. butter

              FOR THE SAUCE

              • 1/2 cup unsalted butter
              • 1 tsp. kosher salt
              • 2 tsp. fresh thyme leaves
              • 1 Tbs. tarragon
              • 1 tsp. lemon zest
              • 1/4 cup shaved Pecorino Romano cheese

                Directions:

                Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, thyme, egg and egg yolk in a bowl.

                Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute. 

                Gradually beat in the flour until the mixture forms a soft dough.

                Sprinkle a pie pan or rimmed baking sheet with flour. 

                Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons.

                Shake the pan gently to cover the dough with flour.

                Gently roll the pieces of dough into oval shapes.

                For the Sauce:

                Meanwhile, cook the butter and salt in a heavy medium skillet until it begins  to brown, about 1 minutes.   Add the gnocchi and brown each side of the Gnocchi for about 2 minutes per side on medium heat.  Remove gnocchi to a plate.

                Remove the skillet from the heat and stir in the chopped thyme, tarragon, and lemon zest. And toss gently.  Add back in the gnocchi. You can serve it right out of the skillet, and it is amazing.  Sprinkle with Pecorino Romano and extra Thyme and serve.

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                Fresh Mozzarella-Strawberry Caprese Salad

                Serves:

                8 – 10

                Total Time:

                30 minutes

                To Make

                Ingredients

                HONEY-BALSAMIC VINAIGRETTE:

                • 2 1/2 tablespoons balsamic vinegar
                • 1 1/2 tablespoons honey
                • 1/4 cup olive oil
                • Salt and pepper to tasteSALAD:
                • 2 bags (5 ounces each) fresh baby spinach (about 10 cups)
                • 1 cup fresh basil leaves, coarsely chopped
                • 1 pound fresh strawberries, hulled and quartered (3 cups)
                • 1 pint cherry tomatoes, quartered
                • 2 containers (8 ounces each) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Ciliegine (cherry-sized balls), drained and each ball cut in half
                • 1 package (16 ounces) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Log
                • Fresh basil leaves

                Directions:

                Heat oven to 425°F.

                Shred 1/4 c parmesan. Finely shred remaining parmesan.

                Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.

                Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.

                Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.

                Stir in shredded parmesan until melted; set aside.

                Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.

                Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.

                Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.

                Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.

                Bake for 18-20 minutes or until pastry is golden brown.

                Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes. 

                Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

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                Spring Asparagus-Parmesan Tart

                Serves:

                8

                Total Time:

                70 minutes

                To Make

                Ingredients:

                • 3 oz Sartori SarVecchio® Parmesan cheese, divided
                • 2 Tbs butter, cubed
                • 1 large sweet onion, halved and thinly sliced
                • 1/4 tsp each salt and pepper
                • 1/3 c heavy whipping cream
                • 1 sheet frozen puff pastry, thawed
                • 1/2 lb fresh asparagus spears, trimmed and blanched
                • 8 cherry tomatoes, halved
                • 2 tsp lemon zest

                Directions:

                Heat oven to 425°F.

                Shred 1/4 c parmesan. Finely shred remaining parmesan.

                Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.

                Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.

                Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.

                Stir in shredded parmesan until melted; set aside.

                Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.

                Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.

                Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.

                Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.

                Bake for 18-20 minutes or until pastry is golden brown.

                Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes. 

                Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

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                Wellness Drink

                A warm wellness drink to help you weather the cold and flu season! 

                Serves:

                1 – 2

                Total Time:

                10 minutes

                To Prepare

                Ingredients:

                • 1 Tbsp fresh grated turmeric (packed or 1/2 tsp ground, though fresh is best)
                • 1 Tbsp fresh grated ginger (packed or 1/2 tsp ground, though fresh is best)
                • 1 whole lemon (juiced 3 Tbsp or 45 ml juice plus leftover rind)
                • 1-2 tbs raw honey
                • 1 pinch cayenne pepper (optional or cracked black pepper)
                • 3 cups filtered water

                Directions:

                To a small saucepan, add turmeric, ginger, lemon juice and leftover lemon rind, honey, cayenne (optional), and filtered water.

                Bring to a simmer (not a boil) over medium to medium-high heat (5 minutes). Then turn off heat.Set a small strainer over mug and pour, should be 2 portions. If the tonic is too potent for you, dilute with more hot/warm water. Store (strained) leftovers in the refrigerator up to 2-3 days.

                Reheat on the stovetop until just warm.

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                Brussels Sprouts

                When I was young the only time we ever ate Brussels Sprouts is on Thanksgiving.  Frankly, I never liked them.  Yet, every Thanksgiving when I became an adult, I had to have them our table.  I still did not like them.  Then, one day, I read this recipe and fell in love with it. When I switched our Thanksgiving table to this Brussels sprout recipe everyone fell in love with it. 

                Tip:  this can be made the day ahead or hours earlier and reheated in the microwave or in an oven covered before serving.

                Serves:

                6 – 8

                Total Time:

                30 minutes

                To Prepare

                Ingredients:

                • 1.25 Lbs. of Green Brussels Sprouts (trimmed and halved)
                • 1.25 Lbs. of Purple Brussels Sprouts (trimmed and halved)
                • 3 Tbs. Olive oil
                • 1/4 C. Butter (1/2 stick)
                • 2 Tbs. Yellow Mustard Seed
                • 1/4 C. coarse grained French Mustard
                • 1/2 tsp. salt and fresh ground pepper
                • 3/4 C. dried cranberries

                Directions:

                Pre heat oven to 375 degrees

                Toss Brussel Sprouts with Olive Oil and Salt and Pepper. Roast in the oven on a cookie sheet for about 25 minutes or until the outer leaves begin to brown.

                Just before serving melt the butter in a small saucepan until the butter begins to lightly brown. Blend in the mustard and mustard seed and pour over the Brussel sprouts.  Toss gently with salt and pepper and the cranberries and be sure the sprouts are covered well with the butter/mustard mixture.

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                Sautéed Rainbow Chard

                One of the first vegetables I seeded and planted was Rainbow Chard. I had never cooked or eaten this vegetable before, but it sure is pretty and I was very successful in growing it. So I needed to figure out how to cook it!

                When I first harvested my chard, I had only about four to five leaves, and when I cooked them, they began to wilt and soften. They cooked down to about a half dollar size amount of vegetables. That same wilt and that “far less than you started with experience” happens with spinach too, and I hate that. So, I set out to solve it.

                Through my experiments, I found that chard and/or spinach does not wilt away so quickly if you cook it with another heartier vegetable. It is much easier to control that way. The cauliflower gives it substance and something to cling to. I add extra pepper during seasoning. It just gives this a remarkable flavor. Enjoy!

                Serves:

                4 – 6

                Total Time:

                40 minutes

                To Prepare

                Ingredients:

                • 2 lbs. rainbow chard (leaves and stems)

                • 2 sweet onions

                • 2 cloves of garlic

                • 1 package of riced cauliflower, 16 oz.

                • 2 Tbsp. butter

                • 2 Tbsp. olive oil

                • Salt and extra pepper to taste

                 

                Directions:

                On medium heat, add the butter and olive oil to a large sauté pan.

                Starting with the onions, slice in thin rounds and then cut the rounds in half. Sauté until golden brown and caramelized, about five to seven minutes.

                Mince the garlic and add to the onions. Sauté for about one minute before it turns brown.

                Add the cauliflower and stir until it softens and looks a bit transparent.

                Chop off the stem of the chard right at the base of the leaf. Taking about five leaves at a time, stack them on top of each other and then roll them like a cigar. Chiffonade the chard by slicing in ¼ inch slices across the rolled chard.

                Slice the stems of the chard in thin slices the way you would celery.

                Add the chard stems to the pan and cook until soft. Then, add the chiffonade chard and cook until hot and slightly wilted. Serve immediately.

                 

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                Fermented Vegetables

                I first discovered fermenting from my gardening mentor,  @organizerBrenda. I am a fan of Dr. Zach Bush and have heard him talking incessantly about how healthy fermented fruits and vegetables are. Then I began doing research on our ancestry food chain, wondering what our human ancestors ate during the dead of winter. What I discovered is that they fermented fruits and veggies during the harvest of the fall and ate them all winter. What is surprising is how unbelievably easy it is.

                By the way, fermented vegetables is the easiest way to heal your gut. No probiotics needed if you are eating fermented foods. One to two servings a day and you are enriching your gut lining and getting good and healthy. During the COVID lockdown, we were really focused on eating lots of sauerkraut (no one was hoarding sauerkraut, so it was plentiful to purchase) to keep our immune system and guts strong and healthy.

                Dry Fermenting

                Serves:

                Three to Five Mason Jars full

                Total Time:

                45 minutes

                Ingredients:

                • 1 cabbage sliced, quartered and then sliced thin
                • 2 Tbsp. Himalayan Pink salt or Kosher salt
                • 1 outer leaf of cabbage cut round the size of the top of a lid

                 

                Directions:

                Chop or shred cabbage. Place in a large ceramic or glass bowl and sprinkle with salt. Combine well with your hands until all the cabbage has been coated with the salt.

                Let the mixture sit for about ½ hour. This allows the salt to pull the juices out of the cabbage.

                After ½ hour or so (you can let it sit for hours), massage the cabbage with clean hands, until the juice begins to drip down to the bottom of the bowl (about 5 minutes).

                Pack the wilted cabbage down into your canning jars. Tightly pack it in as well as you can. Make sure there is space between the top of the cabbage and the rim of the jar. 

                Cut one of the outer leaves of the cabbage in a circle about the size of the lid. Using one of the clean, outer leaves of the cabbage, lay it on top and press the cabbage below the surface of the water. You might need to weight it with a clean rock or buy a fermenting weight.

                Screw your lid on tightly keep in a cool dark place for t weeks.

                Tip: It is normal to see bubbles, white scum, or foam on top during the fermentation. You shouldn’t see any actual mold, though. If you do, scrape it off the top, and make sure all the rest of the cabbage is fully submerged. All cabbage below the brine level should still be fine.

                 

                Wet Fermenting

                Serves:

                Two Mason Jars Full

                Total Time:

                45 minutes

                Ingredients:

                • 2 C. filtered water

                • 2 Tbsp. Himalayan Pink salt or Kosher salt

                 

                Directions:

                Use any vegetables of your choice. Some ideas are: carrots, garlic, cauliflower, lemons, radishes, just be creative.

                Fill your jar tightly with all of our veggies and herbs.

                Pour the salted water over the top of the veggies and fill the jar to the top.

                Place your lid on tightly and store in a cool dark place for 10 to 14 days. It is normal for the water to get cloudy and for it to bubble. If it gets moldy, air has gotten inside. Once opened, place in the refrigerator.

                 

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                Sautéed Collard Greens

                Collard greens can be very tough and bitter. I discovered the process of cooking them for 30 minutes, letting them cool covered for 20 minutes and then simmering them again for 30 minutes before serving. This way you can make them ahead. I made this discovery when pre-cooking them for a live TV show and when they were re-heated and cooked they were more delicious than any other time I had prepared them. Sometimes accidental discoveries are the best discoveries. Enjoy!

                Serves:

                6

                Total Time:

                2 hours

                To Prepare

                Ingredients:

                • 1 Tbsp. Olive oil

                • 1 Tbsp. Butter

                • 2 large shallots, chopped

                • 3 scallions, chopped, white and green parts

                • 1 tsp. red pepper flakes

                • 1 clove garlic

                • 1.5 Lbs. collard greens, chopped

                • 1 ½ C. vegetable stock

                • 9 cherry tomatoes halved

                • Kosher salt and freshly

                • ground pepper to taste

                 

                Directions:

                In a large skillet with a top, add the oil and butter and heat over medium heat.

                Sauté the shallots and scallions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute.  Add the chopped collard greens and combine ingredients. 

                Add the vegetable stock, cover and bring to a simmer until the greens are tender, about 30 minutes.  Turn off heat and let rest and cool.

                Before serving, simmer again for another 20 minutes uncovered.

                Add the tomatoes and season with salt and freshly ground black pepper.

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                Serves:

                4 – 6

                Total Time:

                20 minutes

                To Prepare

                Ingredients:

                • 2 cups organic breadcrumbs

                • 4 Tbsp. freshly grated parmesan cheese

                • 1 tsp. smoked paprika

                • 4 tsp. Italian seasoning or Herbs de Provence

                • 1 tsp. salt

                • ½ tsp. pepper

                • 4 C. small cut veggies (cauliflower, broccoli, zucchini, eggplant)

                • 1 bottle organic olive oil spray

                Directions:

                Pre-heat oven to 450 degrees.

                Spray baking sheet.

                Combine the breadcrumbs, cheese, paprika, salt and pepper in a baking dish for ease of breading.

                Place the veggies of your choice into a mixing bowl and spray with the olive oil then roll each piece into the breadcrumb mixture and then place onto a baking sheet. (Or you can place the breadcrumb mixture into a bag and put the veggies into the mixture and shake till covered.)

                Place on a baking sheet spaced apart so they roast not steam.

                Bake 10 to 20 mins until they are tender and golden brown. Enjoy!

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                I found that smoked paprika is the key to this recipe’s great taste. Your guests will never know they are eating jicama unless they suddenly ask (and they might). The jicama is so much sweeter than potato fries. It takes a moment but watch your family and guests’ eyes sparkle when you tell them what they are eating.

                Serves:

                6 – 8

                Total Time:

                20 minutes

                To Prepare

                Ingredients:

                • 2 large whole jicamas or 2 to 3 packages of pre-sliced jicama from the market

                • 3-4 Tbsp. of EVOO or olive oil spray so as to cover all of the jicama

                • 1-2 Tbsp. of smoked paprika

                • 1 ½ Tbsp. Kosher salt

                Directions:

                Pre-heat oven to 425 degrees

                Skin the Jicama and then slice it in half lengthwise.

                Place the flat side of the jicama on the cutting board and proceed to slice cross-wise creating about ½ to ¾ inch slices.

                Then, cut the slices that may be up to 2 inches wide into ½ to ¾ inch long slices to look like French fries. If you are using pre-packed cut jicama sticks (so much easier) start here.

                Place the jicama sticks on a cookie sheet spray or sprinkle generously with the EVOO.

                Sprinkle the fries with the smoked paprika and begin to toss with your hands until all of the fries are covered well on all sides with the paprika. The paprika allows the fries to look browned like real French fries and sweet potato fries and gives them a very smoky taste.

                Sprinkle generously with Kosher salt and toss again.

                Place them into the oven for 20-30 minutes until they are sizzling and browned and ready to devour.

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                Nanny Bubby’s Challah

                I love tradition. So many of us are only two generations removed from our ancestors who crossed the pond to come to America. Many of us were raised with deep traditions that have taken a back seat to our fast-paced American lives. For me, I was raised with the traditions of Eastern European Jews.

                Our Thanksgiving table had things on that table that I, to this day, do not know how to pronounce or where to find it. As our families secularized and the old traditions seemed not to be as important as they once were, I still cling to wanting to share with my grandchildren who I am and how I grew up when I was their age.

                My full identity was that I was a Jew. I want to pass down what that means to me to my grandchildren, and this is what one of my most trusted rabbis told me: “Marla, if you do nothing else, every week make challah with your grandchildren and light Shabbat candles.”

                This recipe is so easy and helps me keep our traditions alive. Since my granddaughter, my little “Doll Face”, was two years old, we have been making challah together. It’s a good thing she can’t remember that when we started it was as hard and heavy as a hockey puck, LOL! But it’s been perfected now.

                Remember when you bake bread it never turns out exactly the same each week. It takes on the essence of you in that moment. If you are being distracted, if you are happy and joyful, if you are angry or feeling stressed your bread reflects back to you where you have been in the present moment while making it. Baking bread is like yoga or anything that brings you into the now. Just watch. Enjoy!

                Serves:

                10 or just 4 – Regardless there is never challah left over.

                Total Time:

                3 hours 15 minutes

                To Prepare

                Ingredients:

                • 2 tsp. sugar
                • 2 tsp. rapid rise yeast
                • 2/3 C. warm water
                • 4 ½ C. bread flour
                • 2 large eggs
                • 1/3 C. sugar
                • 1/3 C. avocado oil
                • 1 tsp. Kosher salt
                • ¾ C. warm water
                • 1 egg for egg wash prior to baking

                Directions:

                Combine the sugar, yeast and warm water and spin gently with a fork. Let sit for about 5 minutes till the yeast gives you about a one inch foamy top or more.

                Put flour in mixer, make a well, and add the eggs, sugar, oil salt, water and yeast mixture. Mix on low just until ingredients are incorporated (about 30 seconds).

                Change mixer to dough hook and knead for about five minutes. Add more flour if needed. Place dough in an oiled bowl and cover with a towel.

                Place the bowl of dough in a warm dark place, which for me is my oven set at 125 degrees. Let dough rise for 1 ½ to 2 hours.

                Punch the dough down. Braid the dough into one big or two small loaves.

                Place braids on greased (or Silpat) baking sheet, cover and let rise for another 30 mins to 1 hour.

                Pre heat oven to 325 degrees.

                Brush tops of loaves with egg wash (one egg + one Tbsp. water).

                Sprinkle with poppy or sesame seeds, or coarse salt, or Trader Joe’s Everything but the bagel seasoning if desired.

                Bake one large loaf at convection at 325 degrees for 35 mins, or two small loaves at convection at 325 degrees for 30 mins.

                For High Holy Days, I add one cup raisins and instead of braiding place in a circle on a baking sheet or into a spring form pan. Enjoy!

                Tip: The “rule of thumb” for conventional ovens when translating from convection oven times and temps: the oven should be 25 degrees warmer than convection recipes and cook for 10 minutes longer.

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