This Week on Kosher.com …

	Cooking Kosher on a Budget talks “rightovers,” an easy method for cooking ahead.
	Nutritious Delicious and Kosher expert Bonnie Taub-Dix offers 10 tips for better kids’ nutrition. Your kids will be healthier and you won’t have to hassle them in the process
	Hankering for a hunk of cheese? In Quick & Kosher Shopping, Jamie talks with Tim, our expert from Cappiello Cheese, about what’s new in the Cappiello line.
	In Your Kosher Questions Answered, it’s everything you ever wanted to know about egg substitutes … fascinating!
Plus, try these recipes:
	Lemon Chicken Stir-Fry brings zing to the plate, livening up your dinner hour.
	Spicy Szechuan Braised Meatballs get their zip from five-spice powder. Try some tonight.

Avgolemono Soup

Watch me make Avgolemono Soup, an easy Greek favorite that combines chicken broth with rice. The soup is flavored with lemon and thickened with eggs. Avgolemono can usually be made from ingredients you have in the pantry and fridge. Think of it as kosher Greek penicillin.

Apple Country

Quick & Kosher

One of the cool benefits of living way north of the GW Bridge and the Big Apple is that we are in real apple country. On a whim, we can take the kids to a local orchard not ten minutes from my house, and become one with nature. It feels just like the olden days—only back then, the farmers would pay hired hands to pick the apples, while we actually pay the farmers to please, please let us harvest their fruit.

With our toddlers in tow, it took the better part of a leisurely hour and a half to collect our bushel’s worth. There were all kinds of folks up in those trees. You can easily spot the real apple connoisseurs: they come equipped with a knife and magnifying glass—and they taste each variety, talk about it, inspect it, thumb their noses at subpar apples, and toss them to the ground disdainfully. I think they had fancy foreign accents too, but that could be my imagination working overtime.

Then there were plenty of families like mine. Our apple criteria were not quite the same as those snooty gourmets, but it was based on our own very strict checklist. To get into our basket, the apples must: 1) be reachable by someone smaller than three feet tall (there are only so many times Mommy and Daddy can pick you up), 2) have no soft spots and 3) have no worm holes.

So we picked our Granny Smiths and Romes, our Cortlands and Macintoshes, and we were on our way. It cost us 25 bucks for the experience—but honestly, I think we wound up with 50 pounds of apples. Back home, I started unpacking our produce and panic struck. HELP! What’s a gal who never baked an apple pie in her life to do with oodles and oodles of apples? OK— I can make Puff Pastry Apple Purses, and even my 4-year-old can help. Great! The Purses were super. Only 88 apples left.

I remembered that as a kid, one of my favorite treats was caramel apples. (I discovered a rocky road version—almost too fab for words.) I was all ready to fire up the caramel, when my other half interjected that it would be such a waste—he doesn’t like caramel apples.

I should have been able to predict this impasse. Since the day we got married and discovered that I’m into fish and salads and he’s all about meat and potatoes, we rarely relished the same meals. Why should we agree on apples?

The man wanted candy-coated apples. He yearned for candy-coated apples. It had something to do with his childhood, a day at the beach or the circus or something, a fight with his brother, a gift from his sister, I don’t know. All I knew was that a candy-coated apple would resolve a long-standing ache in his heart.

I put away the caramel. After all, I’m an adult. I can give up my caramel apple if it means that much to my husband. You know, I never thought I would enjoy the process, but we had such fun. I discovered that making candy-coated apples is a great activity to do with the kids, and we munched and crunched our way to family bliss!

Open Letter From Our CEO: New in 5770

We’re Constantly Improving to Serve You Better

I would like to take the time to wish all our visitors and customers a
very happy, sweet and healthy New Year. We are very proud of what we
have accomplished together so far and look forward to serving all of
your kosher shopping needs throughout the year.

Our new site is constantly being updated with new features and functionality and we appreciate your continued feedback as we strive to make every aspect of our business better so that you, the consumer, can enjoy hassle-free shopping.

We will be adding new products to the more than 15,000 items
already offered on the site. We plan to add a number of new departments early this year—stay tuned for more information as it happens!

We are proud of our great selection and our competitive prices. Watch
for even more price cuts coming your way.

Please don’t stop telling us what we can do to make life easier for
you, which products you feel we should add to the site, how your
delivery experience went and of course how you, your family, coworkers
and friends enjoyed the many foods we offer and deliver to your door.

We take pride in our work and we hope we can work together this coming year to make it a very healthy, prosperous and kosher New Year.

Chag sameach and best regards.

True Homeland Security and Grandma’s Unforgettable Porridge

Quick & Kosher

Ah, Sukkot!  We’re eating and sleeping in huts with bamboo roofs and praying that the temperature won’t dip too low. I confess that I’m glad that the custom is for men to sleep in the Sukkah, and not women. I wasn’t much for camping, even as a kid. Now that I live in Rockland County—home to outsize groundhogs, raccoons, deer, foxes, snakes, huge crickets and wild turkeys—I’m perfectly content to peer through the double-pane windows overlooking our Sukkah, smile and wave to my husband with his knapsack and retire to my cozy bedroom.

At mealtimes, however, I love sitting in our Sukkah, watching the sunlight play off the decorations my kids and I had put up with such mirth. And I love to fill my Sukkah with guests, too, taking advantage of this enchanting ambiance as a setting for scrumptious, memorable meals. After all, Sukkot is all about remembering:  it takes us back to the Exodus from Egypt. As we sit in our flimsy little huts, we are reminded of the solid faith in G-d that we Jews had in the desert—and that we reinforce year after year in our Sukkah. Surrounded by His protection rather than material strength, we readjust our perspective to a deeper understanding of real security.

But that doesn’t mean it won’t get cold! Here in New York, we’re sometimes blessed with a Sukkot of gloriously sunny days, with just a crisp autumn nip in the air. Yet in His inscrutable way, G-d sometimes challenges us with a week of gusty, frigid weather. And that’s when I pull out Grandma Martha’s recipe for Beef Porridge. It’s a thick and filling soup, and there’s nothing like it for warming up you, your family and your guests in the Sukkah.

This Geller Classic is a perfect winter meal. I learned to make it in response to a special request. (Let’s just say I had never before seen my husband actually beg.)  It took me only five tries to master the recipe, but it’s worth the trouble. After cooking for three hours, the flanken gets so soft, it just melts in your mouth. I have substituted cubed beef, and even chuck steak, and gotten the same effect.  Since it’s for the holiday, you could go extra fancy and serve it in bread bowls. (Hey, that means fewer dishes to shlep and wash!)

As Sukkot is a time for lots of invited guests as well as drop-ins, turkey is a perfect main course—there’s always enough. Who ever ran out of turkey?  Cranberry relish complements the meal superbly and my Pumpkin Pie recipe serves 16—a crowd pleaser, literally! (Ok, so I’ve been snooping in ye olde Thanksgiving recipe box, but just see how different these dishes taste in your Sukkah.)

Did you know that there is also a traditional custom to eat filled/stuffed or rolled foods on Sukkot? So my simple stuffed peppers are another main dish option, if you don’t want to fuss with a turkey. I’m sure you’ll be glad to hear that this year I’ve graciously accepted my mother-in-law’s offer to make stuffed cabbage for our family. (We all know I can’t be bothered with that!) I doubt that she’ll come over to your place to make it for you too, but maybe if you ask nicely …

Have a wonderful Chag Sukkot, everyone!

Open Letter to Kosher.com Customers

To our Valued Customers,

I was sorry to hear that some of your orders were delayed this week. As CEO, I pay close attention to how effectively we deliver products to you. Of course, as a rule, things run very smoothly here—even during the week prior to Rosh Hahsannah, one of our busiest times of the year—but I don’t ever like to hear that we might  have disappointed a customer.

And so, I am reaching out to you, our customers; not to excuse any delays, but to let you know that we are working diligently here to serve you in the manner that you expect and deserve.  We sincerely believe that every single order needs to arrive on time, every time.

The launch of our new website just last week and the great recognition we have recently garnered in the media, greatly increased our volume of orders. We appreciate the notice and the business, but we appreciate our customers above all. Going forward we have made adjustments to accommodate everyone; you should expect timely and efficient delivery on all your future orders.

Please accept my sincere apology for any inconvenience and frustration.

Best wishes for a happy, healthy and kosher New Year.

Sincerely,

Aaron Dobrinsky - CEO

Kosher.com

THE BIG CART: 16 FOOT GIANT SHOPPING CART DELIVERS SWEETS FOR ROSH HASHANAH IN NYC

It’s a Sign

Honestly, I’ve been baking challah for close to four years—to rave reviews and almost embarrassing oohs and ahhs at the Shabbos table. But you know me—I love every minute of it.

This time, I don’t know what happened, my challah lacked texture and shape. It was a bumpy, lumpy messy blob; ballooning at astronomical speed, then falling out of shape, falling all over itself and completely breaking apart.  They say that yeast is alive, but this was going beyond, into the unknown. The thing was living, breathing, multiplying—and mad at me.  My heart sank watching it succumb to itself and I was powerless to stop nature.  My eyes brimmed with tears…

I had done everything right.

I measured, added the ingredients in the right order, and prayed for my family, my friends, for world peace and for my challah. It’s not a joke when I tell you I do whisper a little prayer for my food to be delicious, to honor the Shabbos and to bring home its warmth and beauty through all of our senses.

This particular Friday, I got up way too early with my kids, earlier than I care to announce, threw an apron over my pajamas, and started my day—which consisted of nonstop conference calls, emails, writing, spreadsheets and Shabbos cooking. I was literally running in my fuzzy pink slippers back and forth between my home office and home—from the computer to my kitchen—balancing working and cooking, while my kids played and fought, danced and screamed.

When the Challah from Beyond made its bloated appearance, I frantically called my friend Anita. I tearfully moaned that my challah was overflowing, and in a flash, she said, “It’s a siman, a sign! It’s a Rosh Hashanah blessing!”  I said “AMEN!”—and with that, a new siman was born for this new year: May it be G-d’s will that my overflowing challahs represent overflowing health, happiness and prosperity for all of us this coming year!

It’s a good thing I called Anita, because when I told my other friends about it, they just shrugged, “better luck next time,” or “hey, it happens to all of us.” They’re right, of course; it does happen to all of us. But at this time of the year, I’m glad it was me, because it’s a good sign!

Haroset From Around the World

Of all the ritual foods that grace the Passover table, there is probably none that has as many variations as haroset.  This sweet concoction, symbolizing the mortar the Jewish people used to build pyramids while enslaved in Egypt, takes on different forms depending on the cook’s heritage.

While the ingredients making up Ashkenazi haroset rarely varies from the basics (apples, nuts, spices, and sweet wine), haroset made by Jews from Middle Eastern and Mediterranean origins tends to vary not only by country but sometimes even based on the cook’s town or family.

If one doubts that Jews are a wandering people, just look at the difference within the styles of this Passover superstar.  Egyptian haroset is made by soaking dates and raisins overnight, then boiling them into thick syrup.  Yemenite haroset features a pâté of dried fruit and piquant spices like cardamom, cloves or pepper.  Persian haroset is made from dates, and sometimes bananas and pears as well.  Venetians add chestnuts or pine nuts, while haroset from Milan is made with apples or pears, bananas, dates, almonds and oranges.

Even when sticking to traditional Ashkenazi ingredients, by including a variety of apples and nuts, the flavor becomes unbelievably complex.

To celebrate the rich heritage of our people and to add a nontraditional edge to a very traditional dish, make this Passover different by offering your guests a sampling of harosets from around the world.

Click here for haroset recipes to get you started.

Take a look at this great video on “How To Make A Seder Plate 101″

Felisa Billet is a journalist whose commentaries on food and lifestyles have been featured in regional and national publications including USA Today, The Milwaukee Journal Sentinel, and My Midwest Magazine. Check out her interactive kosher cooking dialogue at usa.kosher.com

Kitchen Playthings. Literally.

As you use all sorts of gadgets to cook, have your kids be part of the fun. Not only is spending time in the kitchen a great way for the family to bond, but your kitchen can become a science lab, art studio or magic parlor depending on the gadget at hand.

And what kid won’t be enamored by the beating and whirring, spinning and scooping a well-stocked kitchen drawer beholds? So the next time you pull a pre-Shabbos cooking marathon, invite the kids to explore their creativity as you stir and chop, dice and sauté.

While you set up shop at the stove, here are three art projects your kids can do to keep you company.

Meat Pounder

Once you’ve pounded away at the shnitzel, offer the allure of the meat pounder to the chef-in-training. After all, what kid wouldn’t want to use a heavy, solid disk to smash something?

Have him make smashed berry prints by placing fresh or frozen berries on half a piece of watercolor paper or an absorbent paper towel. Fold the other half over the berries and - smash! Unfold and examine the print. Abstract art is suddenly his expertise.

Salad Spinner

After the salad greens are dry, hand over the salad spinner to the junior cook to make spin art. Have her cut a circle of white paper and place it in the bottom of the salad spinner. Pour a few drops of of food coloring or water-based tempera paint on the paper. Put the top on the spinner and let ‘er rip!

Pastry Blender

As dessert bakes in the oven, have your kitchen apprentice use a pastry blender to make rubbed crayon prints. Rock the pastry blender back and forth in different directions all over a sheet of construction paper, pressing down to make indentions. Then, with minimal swift srokes, rub the paper with the side of a peeled crayon. The rubbed designs come out every time you make them.

Felisa Billet writes on Jewish food from her home in Hollywood, Florida. Check out her interactive kosher cooking dialogue at usa.kosher.com