Nechama is quite talented. This is just one of the panels on her own succah.
Thursday, October 1, 2015
GWC2D Succah Hop - Pretty Panoramas
The Cohnen family has generously shared these panorama photos of their succah walls, hand painted by their daughter, Nechama.
Nechama is quite talented. This is just one of the panels on her own succah.
Nechama is quite talented. This is just one of the panels on her own succah.
Wednesday, September 30, 2015
GWC2D Succah Hop
Calling all Succah Hoppers.
Please send your photos to guesswhoscoming2dinner@gmail.com
Please specify if you'd like to be credited or remain anonymous.
And just to get you started, here's one from Eretz Yisrael.
HT: Penny Hirsch Rabinowitz
Please send your photos to guesswhoscoming2dinner@gmail.com
Please specify if you'd like to be credited or remain anonymous.
And just to get you started, here's one from Eretz Yisrael.
HT: Penny Hirsch Rabinowitz
OCD Judiasm
OCD Judiasm... That's what the salesman referred to it as I marveled at the fact that people actually PAY for this little gem (which by the way, I received full permission to photograph, but I blurred the photo just because I felt it was right).
Is this what we are coming to? This obsessive need to pin down the exact spot where Hashem will accept our tefillos best? Do we honestly believe that His vengeance will be upon us if we recite one exit too early or too late on the Thruway? Why do we constantly need to add more obsessive details to the observance of our forefathers?
Would it not be more auspicious for our journey us to observe the halahos of Lashon Hora in the car with greater attention? Perhaps we should be more vigilant in giving rides, taking packages or creating other opportunities to do mitzvos on the journey in order to secure safe passage. But must we really measure "1/2 mile past Exit 22"?
Is this what we are coming to? This obsessive need to pin down the exact spot where Hashem will accept our tefillos best? Do we honestly believe that His vengeance will be upon us if we recite one exit too early or too late on the Thruway? Why do we constantly need to add more obsessive details to the observance of our forefathers?
Would it not be more auspicious for our journey us to observe the halahos of Lashon Hora in the car with greater attention? Perhaps we should be more vigilant in giving rides, taking packages or creating other opportunities to do mitzvos on the journey in order to secure safe passage. But must we really measure "1/2 mile past Exit 22"?
Monday, July 13, 2015
Artisan Bread
I've posted many times about my challah - various strands of braided challah, round challah, croation star challahs, but I haven't yet blogged about artisan bread, which makes a hearty addition to any Shabbos table, especially for those families that are into "the dips".
Artisan bread is a bread that is produced by hand in small batches, slowly fermented, and often utilizes steam to create its signature crispy crust. The resulting bread is soft, chewy and hearty with a hard outer shell.
You don't need many ingredients for this gem, but you do need some equipment. Firstly, you need an cast iron pot with lid, that can withstand oven temperatures of 500 degrees. Secondly you need a good bread knife ;)
There are lots of tutorials available online, but this is how I make mine for Shabbos with as little fuss and cleanup as possible.
On Thursday night, in a ziploc bag, combine three scooped cups (don't delicately spoon flour into the measuring cup and level neatly... dig right in and scoop, pack, and overflow the cup a bit!) of bread flour, 1/4 tsp. (yes that's all!) of dry yeast, 1 1/4 tsp. of salt and 1 1/2 cups of tepid water. Squish everything up in the bag until well combined. Dough will be sticky, but your fingers never touch it ;)
Leave the sealed ziploc bag for 12-24 hours (18 is just perfect, which fortuitously brings us to Friday afternoon).
Preheat your oven to 500 degrees with the lidded cast iron pot inside. When the oven and pot have reached the right temperature, turn the dough out on to a floured surface. It WILL be goopy. Fold in each of the corners once and flip the dough over to make a round ball. Drop the ball (careful! It's really hot!!) into the hot pot and put the lid back on. Bake for 30 minutes. Remove the lid and bake for 10 minutes more.
The result is bread like you've never had before. Eat bare, with dips or with my home-made mayonnaise. Once cut, it doesn't keep very well (make croutons), but there are seldom leftovers anyway.
Artisan bread is a bread that is produced by hand in small batches, slowly fermented, and often utilizes steam to create its signature crispy crust. The resulting bread is soft, chewy and hearty with a hard outer shell.
You don't need many ingredients for this gem, but you do need some equipment. Firstly, you need an cast iron pot with lid, that can withstand oven temperatures of 500 degrees. Secondly you need a good bread knife ;)
There are lots of tutorials available online, but this is how I make mine for Shabbos with as little fuss and cleanup as possible.
On Thursday night, in a ziploc bag, combine three scooped cups (don't delicately spoon flour into the measuring cup and level neatly... dig right in and scoop, pack, and overflow the cup a bit!) of bread flour, 1/4 tsp. (yes that's all!) of dry yeast, 1 1/4 tsp. of salt and 1 1/2 cups of tepid water. Squish everything up in the bag until well combined. Dough will be sticky, but your fingers never touch it ;)
Leave the sealed ziploc bag for 12-24 hours (18 is just perfect, which fortuitously brings us to Friday afternoon).
Preheat your oven to 500 degrees with the lidded cast iron pot inside. When the oven and pot have reached the right temperature, turn the dough out on to a floured surface. It WILL be goopy. Fold in each of the corners once and flip the dough over to make a round ball. Drop the ball (careful! It's really hot!!) into the hot pot and put the lid back on. Bake for 30 minutes. Remove the lid and bake for 10 minutes more.
The result is bread like you've never had before. Eat bare, with dips or with my home-made mayonnaise. Once cut, it doesn't keep very well (make croutons), but there are seldom leftovers anyway.
Sunday, July 12, 2015
Balsamic Blooming Red Onions
Every once in a while I like to make a truly PRETTY recipe, because I believe that people eat with their eyes, as well as with their mouths.
But in the summertime, I don't like to fuss in a hot kitchen too long either.
I was very excited to find this video, detailing how to make a balsamic blooming red onion, which can be used as part of an appetizer or to complement a main dish.
It was really so easy and delicious to boot.
Be careful though, the finished project is fragile!
But in the summertime, I don't like to fuss in a hot kitchen too long either.
I was very excited to find this video, detailing how to make a balsamic blooming red onion, which can be used as part of an appetizer or to complement a main dish.
It was really so easy and delicious to boot.
Be careful though, the finished project is fragile!
Friday, May 22, 2015
Tuesday, March 10, 2015
Sunday, February 8, 2015
Funfetti Cheesecake Hamantaschen
The problem with having a blog for years and years when you are heavily into tradition and family is that after a few years, you've pretty much blogged all you have to say ;)
I mean, how many photos of my hamantaschen do you REALLY want to see? (For a glorious look back, you can click here...)
Well this year, Nina Safar shared a new twist on an old favorite that I found completely intriguing. Funfetti Cheesecake Hamantaschen! I fretted a bit about the fact that I dislike baking dairy because a) you are very limited when the end product can be eaten and b) most of my baking utensils are parve. I decided though, to make the effort and to serve these on Purim night when we break our fast. Such fun Purim-looking delights, don't you think?
I mean, how many photos of my hamantaschen do you REALLY want to see? (For a glorious look back, you can click here...)
Well this year, Nina Safar shared a new twist on an old favorite that I found completely intriguing. Funfetti Cheesecake Hamantaschen! I fretted a bit about the fact that I dislike baking dairy because a) you are very limited when the end product can be eaten and b) most of my baking utensils are parve. I decided though, to make the effort and to serve these on Purim night when we break our fast. Such fun Purim-looking delights, don't you think?
Friday, December 19, 2014
Tuesday, December 16, 2014
Under One Looks Forward To Night One....
A Freilichen Chanukah to all!
Feel free to submit your own photos for consideration.
guesswhoscoming2dinner@gmail.com
Monday, December 15, 2014
Art Set Free
Not only is New York "The City That Never Sleeps", but it's nice to know that there are a lot of fun and wholesome activities that are FREE in the city.
I often think that not enough people take advantage of such fun activities as Shakespeare in the Park, Shakespeare on the Run (love this one!), Philharmonic in the Park, etc.
Though they've been around for quite some time, it's only in the past couple of years that I've become aware of artsbrookfield.com. Their tagline is "art set free" and from what I can see, they're really trying. In their words, "Arts Brookfield, a global initiative of Brookfield, engages diverse communities by invigorating our public spaces through free, world-class cultural experiences".
Just a few weeks ago, I went to their exhibit called "Canstruction", where various artists and businesses teamed up to raise awareness about domestic hunger by creating sculptures entirely out of cans and after the exhibition, donating these cans to the poor.
Tonight, Avram and I enjoyed a wonderful ice sculpting demonstration right in the heart of midtown Manhattan. Titled "Grace-ful Ice Microcosmos", Okamoto Studio transformed multiple blocks of ice into insects, small creatures and butterflies and they will only be on display for one more day! Have a look at some of my photos and check it out yourself. Scroll down and watch the progression...
I often think that not enough people take advantage of such fun activities as Shakespeare in the Park, Shakespeare on the Run (love this one!), Philharmonic in the Park, etc.
Though they've been around for quite some time, it's only in the past couple of years that I've become aware of artsbrookfield.com. Their tagline is "art set free" and from what I can see, they're really trying. In their words, "Arts Brookfield, a global initiative of Brookfield, engages diverse communities by invigorating our public spaces through free, world-class cultural experiences".
Just a few weeks ago, I went to their exhibit called "Canstruction", where various artists and businesses teamed up to raise awareness about domestic hunger by creating sculptures entirely out of cans and after the exhibition, donating these cans to the poor.
Tonight, Avram and I enjoyed a wonderful ice sculpting demonstration right in the heart of midtown Manhattan. Titled "Grace-ful Ice Microcosmos", Okamoto Studio transformed multiple blocks of ice into insects, small creatures and butterflies and they will only be on display for one more day! Have a look at some of my photos and check it out yourself. Scroll down and watch the progression...
Friday, December 12, 2014
Monday, December 8, 2014
Cookbook Review - Secret Restaurant Recipes
I'm about to tell you something that reviewers don't like me to say...
When I hear about a new cookbook on the market, I often say to myself, "Not ANOTHER one...!"
I'm starting to think that אֵין חָדָשׁ תַּחַת הַשָּׁמֶשׁ - there's nothing new under the sun. With the proliferation of recipes on social media and the internet WHO NEEDS COOKBOOKS?
OK, so they make really nice gifts (pssst.... Chanukah is right around the corner). But they are becoming so repetitious, don't you think?
Well, I've got to say that for once, I was intrigued when the nice folks at Artscroll offered me a reviewer's copy of Secret Restaurant Recipes. I really liked the concept. It offered something different. And who doesn't want to be in on a secret, right?
When I received the cookbook, I was immediately impressed by how many well-known restaurants participated in the making of this book. Restaurants we've all eaten in, more than 70 in all, had opened up their card files and shared a little slice of their delicious heaven with the editors of this book. Fun, right?
I immediately picked out the recipe(s) that I wanted to make first - Cauliflower Bisque from my favorite Amsterdam Burger Company in New York, and Eggplant Chicken in Garlic Sauce from Segal's Oasis Grill in Phoenix, Arizona. Both recipes were easy to follow and were WINNERS. (Warning: The eggplant chicken was hottttt! But yummy :) )
I particularly liked that the book was peppered with little tips and hints from the chefs of these renowned establishments. I felt like I was in the back kitchen with Chef Jeff Nathan and he was giving me private lessons.
Did I like this cookbook? YES! Would I purchase it as a gift? YES!
(Have I been a cranky reviewer who has refused to review substandard cookbooks in the past? Ummmm... yes...)
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