My dad is a great cook, when he wants to be at least. His specialty always have been soups and hummus but lately he's also been making some great choont.
Choont, aka. Cholent or Chameen, is a stew made primarily of meat and potatoes or grains of wheat but there are numerous possibilities. There are always hard boiled eggs involved and it is usually eaten on Saturday with a loaf of Challah bread.
This particular one above was okay. This one was made with beans and I really love the ones made with wheat berries. The best part is when a Kishke is thrown into the mix.
Have you imagined opening your own restaurant, or being the chef and culinary creator of a concept? The Sweet Life Bakery would like to let you know that the city of Vineland, New Jersey is currently building a ‘food district’ in its downtown. It has the investors, but needs the culinary talent that you have to open a restaurant.
Our bakery has laid the foundation for a legitimate culinary destination, but downtown Vineland needs more genuine restaurants and specialty food shops to make it a truly special place. Nice restaurants will be opening here… do you want one to be yours?
There are financial incentives, a convenient location halfway between Atlantic City and Philadelphia, lots of growth in the general area, as well as the host of the newly founded Vineland Music Festival.
If you’re interested and would like more information, please call Jill or Stephen at The Sweet Life Bakery 856-692-5353, or e-mail us at email@example.com
If this is not something that interests you, please forward this on to any awesome cooks or talented chefs that you know. We’re counting on using the power of the web to find just a few people whose time has come! Thanks for your help!
I picked up some really great Zucchini from the Farmer's Market. The farmer said they were similar to the 'Zucchini Bolognese' variety but that they were from Mexican origin. I am not gonna chase the tail but they were very tasty.
This recipe is super simple and the results are always grand.
Back in 2001 I worked at the San Ysidro Ranch in Montecito, California. I was out there on an externship under Jamie West. Great times were had but one of the best things about the experience was that I lived right behind the original Hamburger Habit in Goleta.
After a long night on the line (maybe not, since we didn't do that many covers at all!) the Habit was always there for a snack or breakfast around 1.30 pm - before getting to work.
Back then, I knew they had something going for them. There was another Habit on S. Milpas near the beach and another on State Street.
The logo was sharp and the menu fresh and 'light'.
Now they are popping up all over the LA area with a new location near my work in Chatsworth.
This years Menu for Hope has begun and I was able to sneak in an assortment of Fra' Mani Salumi as a prize for this years raffle. Make your $10 donations by following the information below and you could be a winner (yes, I know, we're all winners!).
The Prize code for the Fra' Mani Salumi assortment is UW34 - The set will include a random assortment of Fra' Mani Salumi hand chosen by Paul Bertolli. Included will be an assortment of salami as well as Fra' Mani's new Cooked Sausages. Shipping is included within the continental US and there is no delivery to a PO Box. This set won't let you down and will be great for any Salumi lover or fan of Paul's work.
For the holiday, I made some Potato Latkes - I made them with a mixture of Russet and Sweet Potatoes and I added a touch of flour and a few eggs to hold everything together.
I love eating latkes either with Sour Cream or Apple Sauce. I prefer the Apple Sauce when the latkes or fresh and right out of the oil. The sauce cools down the bite and adds the perfect contrast to the salty, crispy potato.
For this Apple Sauce, I decided to spice it up a bit with some winter flavors - flavors that have more to do with Christmas or Thanksgiving then Chanukah, but it worked out really well - flavors that just work well with apple and its pairing with savory ingredients.
From our past trip to Italy, we brought back some 36 month Parmigiano-Reggiano and we served it with some of PB's Balsamic Vinegar from Chalk Hill & a local Los Angeles Honey I found at the Farmer's Market.
Limor made a tasty Chickenless version of the 'Chinese' Salad. The dressing is tricky - with so many variations we had to modify a handful of recipes to come up with the one she used.