Pull Apart…Super Cheesy Garlic Parmesan Bread (Happy One Year Anniversary!)

07 Tuesday May 2013

Posted by Sarah Lasry in baked goods, Breads, Dairy, Divorce Musings, General Rants & Thoughts, Holiday Treats, Sarah's Holiday Recipes, Shavout

≈ 4 Comments

Tags

easy bundt pan recipe, pull apart cheesy garlic pamesan bread, Shavout

It has been a year

a year since I started this blog

because I needed it’s therapy..

It has been a year filled with more lows than highs…

a year of trying to figure out the

who, what, where…

of my new reality.

it has been a hard, long road….

bananas…if I were to be honest.

but last night…

I noticed…

sometimes you just need to pull apart

apart from the noise of everyone – everything…

that is all around you…

literally

and in your head.

I am at my best…when I do my own thing.

it is and has been..

hard

to not get distracted

hard not to feel inadequate, envious, or defeated

when the the last 2.5 years….has been like mine.

but it is time to focus…

head down…

blinders on, earplugs in..

and just do what

think is best.

it’s what I did when I started this blog…

and decided to ignore the noise of those who disapproved

of my need to

share….

so…now to ignore the other noises in my life…

time to pull apart

and then maybe things

will finally…

come together.

Shavout is a week away and as my way of thanking all of you (old & new readers) who have been so wonderful and supportive of me & this little blog,

I am giving you one of my all-time favorite Shavout recipes that is so OUTRAGEOUSLY good!

It is the quintessential Patchke Princess recipe – a little effort – all very easy & simple – with HUGE RESULTS!!

Happy One Year Anniversary!

Follow me on Instagram, Pinterest, Facebook & Twitter

Super Cheesy Pull-Apart Garlic Parmesan Bread

Yields 1 loaf

Ingredients:

1 packet active dry yeast

1 1/3 cups warm water

2 tsp. sugar

2 tablespoons extra-virgin olive oil

2 teaspoons salt

3 1/2 cups all purpose (or bread) flour

1/2 stick butter, melted

1 tablespoon dried parsley flakes

2 cloves garlic, minced

1/2 cup freshly grated Parmesan cheese

1/2 cup grated cheddar cheese

Directions:

In a small bowl, stir together the yeast, water and sugar. Let sit 5 minutes until yeast is foamy. In a large mixer bowl, mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes.

Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.

Punch down the dough. Tear off small pieces of dough (roughly the size of a ping ong ball).

coat in the butter mixture, and place in the bottom of a bundt pan.

Repeat this process until you have one layer of dough balls.

Sprinkle on 1/3 of the Parmesan cheese & shredded cheddar cheese.

Continue layering the dough balls and cheese until you have 2-3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

Turn over on to pan & serve!

birthday wishes…& strawberry shortcakes

13 Wednesday Feb 2013

Posted by Sarah Lasry in baked goods, Dairy, dessert, desserts (pareve), Holiday Treats, Party Time With Sarah, The Joys of Single Parenting

≈ 2 Comments

Tags

birthday wishes, pancake mornings, Strawberry shortcake recipe

my Tunie B made me pancakes for breakfast & served them on Chanukah plates! Best Birthday morn ever!

so yeah…
Happy Birthday to me!
I am the whopping age of….39 today!
the other day…
I was thinking out loud to myself (because as you get older talking..out loud.. to yourself ..is a normal thing!)
that wow…
my 30′s has been one doozy of a decade.
in the last 9 years I have…
opened a successful restaurant that was my dream job for 8+ years
closed a restaurant.
wrote not just one cookbook – but 2 quite successful kosher ones..and started work on my third!
forayed into the new scary crazy world of blogging with 2 websites…. & it’s a real labor of love!
developed & wrote 100′s of recipes, for companies, magazine & newspapers…
Got married to my dream man, bought my dream home,
had a baby ….
lost my dream home, got sorta …divorced…turns out the dream…was all just a fantasy….
made great new friends, lost some dear ones..
the last 9 years with all the crazy ups & downs
feel like I have lived a FULL LIFE TIME…and I am not yet 40!
and as I enter the last year of my 30′s
I have just one “little” Birthday Wish…
that as I prepare to enter the next decade of my life…
Hashem (G-d) Please let my
every decision, action, & effort I make this year….
be ones that are ALL
leading me FORWARD in the right direction!
so Happy Birthday to me….
looking forward to a great day…heck a great YEAR!

Strawberry Shortcake Cupcakes
Most years for my birthday my mother would make this strawberry shortcake. It is the best one I have ever eaten & truly the simplest of recipes to make. In Tastebuds it was on the menu from day one & we used the sponge cake part of this recipe all the time for other delicious cakes & cupcakes.

This year I am making this recipe in cupcake form for me & my Tunie B. to enjoy!!

For the sponge cake:
7 eggs separated
¼ tsp. baking powder
¼ cup oil
1 tsp. pure vanilla extract
1 tsp. grated lemon zest
¼ cup orange juice
1 cup flour
3/4cup sugar
For the strawberry cream topping:
1 container whipping cream
1 ½ cup fresh or frozen strawberries
Confectioners’ sugar

directions:
Preheat oven to 350 degrees.

Separate the eggs and place in individual mixing bowls. Using a mixer, beat the egg yolks with the sugar until mixture turns creamy and lemony colored. Continue beating on low speed and add the baking powder, oil, vanilla extract and grated lemon zest until combined. Add the orange juice, a little at a time, and then the flour. Beat on low speed until just combined.

Beat the egg whites on high speed until they form stiff peaks.

Tip: You will know that your eggs whites are stiff when you dip the whisk into the egg whites and slowly pull up; the egg whites will form a peak and stay that way.
Using a rubber spatula, gently fold the egg white batter into the egg yolk batter until just combined. DO NOT OVERMIX

Divide batter into mini cupcake holders evenly, continuing until batter is used up.

Bake 10-12 minutes or until knife comes out clean. Let cakes cool completely before frosting.
In a food processor or blender, add strawberries and confectioners’ sugar and blend. The amount of confectioners’ sugar you add depends on the sweetness of the strawberries you use. With a mixer, whip the cream until stiff. Add the strawberry mixture and mix until the cream turns a light pink. If the cream becomes too liquidy, add more confectioners’ sugar. The starch in the sugar helps absorb the liquid.
To prepare the cupcakes, using a pastry bag fitted with star tip or a knife, frost top and decorate with fresh strawberries.

Melt in your Mouth …..Healthy Thursdays

03 Thursday Jan 2013

Posted by Sarah Lasry in baked goods, Dairy, Fish, Holiday Treats, NYC Tuesdays, Sarah's Product & Places Reviews, The Joys of Single Parenting, Whats for Dinner Tonight?

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The Kosher Spread of goodies that we brought from home!

LIFE is all about those

melt in your mouth moments…

where the pleasure of

doing (eating, seeing, experiencing..)

something simple

or decadent

when finally tasted

is a pure delightful

experience

that makes you want to hold it close for a moment

so you can savor

every little flavorful nuance….

a melt in your mouth moment!

and yesterday me & my

Tunie B.

decided to take the day off

and

have just one of those kinda days.

with all the recent talk about where her daddy is? (he has been MIA for the last 8 months)

and me out of the house more than usual lately for work…

It was sorely needed.

Despite the fridgid cold

of NYC

we met up with my favorite food blogger friends Allaya F

and spent the afternoon with her daughters

Allaya with her daughter Lamey (she is a yum just like her name!)

having an afternoon party

at Alice’s Tea House

with our own home & store bought pastry goodies

(they charged us a plating fee – but had no problem us bringing in our kosher food)

& their delcicious pink berry & honey vanilla Alice blend tea

How adorable is that teapot?

we had a little slice of wonderland

which the girls adored!

Allaya’s youngest daughter Candence (she cracked me up the entire time) contemplating the serious decision of my store bought marshmallows or her mothers yummy chocolate chip or ginger scones with a dollop of homemade lemon curd ( personally I ate everything!!!)

then Tunie B. & me

went to swing with the Threads

some artsy fartsy exhibit..

the first sight you are greeted with upon entrance

yes weird is hardly the word to describe this…

because I really had no idea why there were 50 swings attached to threads and

a huge sheet hanging in the middle of the NY Armory

that also had upon entrance

a table full of pigeons with

people who were dressed like russian comunots

reading poetry in low monotone voices?

My Tunie had no clue what was going on – but she was fascinated.. spent at least 10 minutes just staring at these people & the pigeons LOL!

but what can I say..

it sorta worked because Tunie B. & I had quite the swinging time

a melt in your mouth

day indeed.

Tunie B. “Wipe”Ed OUT after a fun long day!

Visit me on instagram @sarah Lasry to see all the fun pics of that day with Tunie B. and to keep up with all my recipes & other fun shenanigans.

also make sure to subscribe to this blog (click the link on the right) and join me on Facebook & twitter!

And for those of you who want your own melt in the mouth experience today

you must try this new healthy recipe I just discovered and tweaked over this past weekend.

it is truly a delicious one.

Grilled Salmon Topped with Melting Cherry Tomatoes & Kale

adapted from an Ina Garten & Eric Ripert recipe

Ingredients:

Good Olive Oil

1 cup chopped sweet onion

3 cloves fresh garlic, minced

1 pint (a little over 2 cups) cherry or grape tomatoes, halved

kosher salt & fresh black pepper

1 1/2 tbsp. balsamic vinegar

1 cup chopped Kale Leaves

2 tsp. dried basil or 1 1/2 tbsp. fresh basil

4 (2 inch thick) pieces of salmon fillet with skin

Directions:

Pre-heat oven to 425F

Heat 2-3 tbsp. olive oil in a medium sauté pan. Add the onion and sauté over medium-low heat for 5 minutes, stirring occasionally until very tender but not browned.

Add the garlic and sauté for 1 minute more. Stir in the tomatoes, 1 tsp. salt and 1/2 tsp. pepper and cook over medium-low heat for 10-15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly.

After 15 minutes, add the chopped kale and mix well with the tomatoes and onions. Let cook for another 3-4 minutes on medium-low until kale is wilted.

Off the heat, stir in the vinegar and fresh basil. ( if you are using dried basil – add it when adding the kale)

set aside & keep warm

Place a large cat iron skillet pan over high heat for 5 minutes. Brush salmon all over with olive oil, sprinkle liberally with salt & pepper, and place it skin side up in the pan. Cook the fish for 3-4 minutes with out moving them, until browned. Turn the salmon skin side down with a small spatula and transfer to aluminum pan (or keep in your cast iron oven approved pan) and bake in oven for 8 minutes. (the salmon will not be completely cooked through) Remove the fish to a serving plater, cover with tin foil, and allow to rest for 5 minutes.

reheat the tomatoes & kale, season to taste, and serve hot, warm or room temperature over the salmon.

It’s a KOLACHES Chanukah…& other BAKED Donut Treats!

07 Friday Dec 2012

Posted by Sarah Lasry in baked goods, dessert, Friday Faves, Holiday Treats

≈ 5 Comments

Tags

baked donuts, BEST EVER Chanukah donuts, easy kolaches

Who says JELLY donuts are a must-have Chanukah treat?

In my book, these Czech inspired donuts called Kolaches, are the ULTIMATE treat to serve on Chanukah!

Seriously, FORGET jelly donuts…they NEVER really have enough jelly to make it worth the calories, and I find are always a bit disappointing in the pastry department. The truth is, I like a little bit of a more sophisticated treat. A pastry that is soft and buttery, filled with a sweet center that is there with every bite you take, can you say YUM? These Kolaches are the perfect blend of a donut, sweet roll, & cheese danish….the ULTIMATE Baked Chanukah Treat!

Now I readily admit, they are a bit of a patchke, there are two risings and you need patience, but in its entirety, these kolaches are a very easy recipe to make. AND, if you really love yourself a JELLY donut, because I know I secretly do to, just add a huge dollop of your favorite strawberry jelly on top of these kolaches after they are baked! A better Chanukah donut I challenge you to find!

I also added a BAKED CHANUKAH CINNAMON DONUT recipe, for those of you who are traditionalist and want a NON – FRY option for your Chanukah donut.

Let the Chanukah Donut Binging BEGIN….Happy Chanukah All! Sarah

Chanukah KOLACHES

(adapted from Cooks Country)

Ingredients:

For the Dough:
1 cup whole milk
10 tbsp. unsalted butter, melted
1 large egg, plus 2 large yolks
3 1/2 cups all purpose flour
1/2 cup sugar
1 packet (2 1/4 tsp.) instant or rapid rise yeast
1 1/2 tsp. salt
For the Cheese Filling:
6 oz cream cheese, room temprature
3 tbsp. sugar
1 tbsp. flour
1/2 tsp. grated lemon zest
3/4 cup whole milk ricotta cheese
For the Streusel:
2 tbsp. + 2 tsp. flour
2 tbsp. + 2 tsp. sugar
1 tbsp. unsalted butter, cut into 8 pieces & chilled

1 large egg beaten with 1 tbsp. milk

Directions:
Prepare your Dough: Whisk milk, melted butter, eggs & yolks together in a 2 cup liquid measuring cup (butter will be a little clumpy)

In a separate stand mixer bowl, whisk together the flour, sugar, yeast, & salt together. Fit stand mixer with dough hook, add milk mixture to flour mixture, & knead on low speed until no dry flour remains, about 2 minutes.

Transfer dough to greased bowl and cover with plastic wrap. Place dough on lower middle rack & place a loaf pan on bottom. Pour 3 cups of filing water into loaf pan, close oven door and let dough rise until doubled, about 1 hour. (your oven is off – not on!

Once dough has risen the 1st time: Line 2 rimmed baking sheets with parchment paper. Punch down dough and place on a lightly floured counter. Divide into quarters and cut each quarter into 4 equal pieces.

Form each piece into rough ball by pulling dough edges underneath so top is smooth, tight ball. Arrange 8 balls on each prepared sheet and cover loosely with plastic.

Place sheets on oven racks. Replace water in loaf pans with 3 cups boiling water, close oven door,and let dough rise until doubled, about 90 minutes.

After 2nd rise: Remove sheets and pan from oven. Heat oven to 350 F. Grease and flour bottom of a 1/3 cup measuring cup. Make deep indentation in center of each dough ball by slowly pressing until cup touches sheet. (perimeter of balls will deflate slightly)

Prepare your cheese filing: using a stand mixer fitted with paddle, beat cream cheese, sugar, flour, and lemon zest on slow speed until smooth, about 1 minute. Add ricotta and beat until just combined, about 30 seconds. Transfer to bowl, cover with plastic and refrigerate till ready to use.

Prepare your streusel: Combine flour sugar, buttar in bowl and rub between fingers until mixture resembles wet sand. Cover with plastic and refrigerate until ready use.

Gently brush kolaches all over with egg mixture. Divide cheese filling evenly among kolaches (about 1 1/2 tbsp. per kolache) and smooth with back of spoon.

Sprinkle streusel over kolaches. Bake until golden brown, about 25 minutes, switching and rotating sheets halfway through baking. Let kolaches cool on pan for 20 minutes. serve warm or cold.

BAKED CINNAMON DONUTS
(adapted from Foolproof by Ina Garten)

For this recipe you will need to have a donut pan.

Ingredients:

2 cups all-purpose flour
1 1/2 cups sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tbsp. unsalted butter, melted
2 tsp. pure vanilla extract
for the topping:
1 stick unsalted butter
1/2 cup sugar
1/2 tsp. ground cinnamon
Directions:
Preheat oven to 350 F. Spray 2 donut pans well (use a flour spray if you can)
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir in the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than 3/4 full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the donuts out onto a sheet pan. For the topping, melt the 8 tbsp. butter in a sauce pan. Combine the sugar & cinnamon in a small bowl. Dip each donut first in the butter and then in the cinnamon sugar, either on one side or both.

OMG What’s Next? Pigs Flying?

26 Friday Oct 2012

Posted by Sarah Lasry in baked goods, Friday Faves, Healthy Eats, Israel

≈ 3 Comments

yes it’s true
I have succumbed
I have …
traded white flour
for
whole wheat…(the horror!)
well mostly…
and mainly white whole wheat at that…
but whole wheat non-the-less.
I truly can not be-lieve -it.
I thought I would be the last die hard…
white flour all the way baby
but I have been turned …
first by the delicious whole-wheat recipes my mother and sister in law made this past holiday in Israel
and then
by one of my favorite 9 year olds
Danny L.
who from the bottom of his heart
is a true
health nut.
“did you know
it takes
120 days to digest
a Twinkie?”, he tells me.
“white flour, sugar, trans fat….all evil”, he continues.
this 9 year old
knows his stuff…
and he sticks with it.
and he is one very happy kid…(really)!
so…
I decided if this 9 year old
can do it…
well I can try…
in moderation of course (as all good things should be)
so I am making this delicious
oat challah my mother made
for Shabbat this week
bringing it with me to Danny’s house..
times are a changing folks…
I think I just saw a pig fly by.

Oat Challah
This recipe is from one of my mother’s favorite bread books Bernard Clayton’s New Complete Book of Breads.
I was surprised how delicious it actually was, and I ended up having one almost every morning for breakfast, toasted with jam and coffee.

Ingredients:
1 cup oatmeal
2 tsp. salt
2 tbsp. shortening, room temp.
1 cup raisins
1 cup bran
3 cups boiling water
2 packages dry yeast
1/2 cup molasses
1 cup whole wheat flour
2 cups white whole wheat flour
3 cups all-purpose flour

Directions:
In a large mixing bowl combine the oatmeal, salt, shortening, raisins, and bran; pour the boiling water over this mixture with .
Set aside and to cool to lukewarm. Test the mixture with a thermometer (or finger) to make certain it is not above 130 degrees.
Add the yeast and the molasses.
Attach the dough hook to your mixer. With the machine running add both whole wheat flours. Gradually add more flour, until everything is fully mixed. Dough should be a rough mass that will ride the blade and clean the sides of the bowl.
Turn the dough from the work bowl onto a slightly floured surface. Press flat with palms. Knead the dough into a smooth ball.
Place dough into a greased bowl. Turn the dough once to film the entire ball.
Cover the bowl tightly with plastic wrap and let rise at room temperature until the dough has doubled in bulk (about an hour).
Punch down the dough after an hour, and then divide into 2 pieces or 12 small pieces.
Form your challahs – making two large ones or 12 small round ones.
Place each shaped challah into a prepared pan that has been lined with wax paper.
Cover each pan. Let dough rise again for another 45 minutes.
Then bake in oven at 350 F (oven must be preheated for at least 20 minutes before for best results). Bake until crusts have turned brown.

Chocolate + Peanut Butter + Oatmeal = Cookie LOVE

18 Thursday Oct 2012

Posted by Sarah Lasry in baked goods, desserts (pareve), General Rants & Thoughts, Sarah's SNACK OBSESSION Pick of the WEEK

≈ 9 Comments

Welcome Home Me!
For the last month
I have been in lala land
Otherwise known as Israel,
Or more accurately in my case..h
the land of many restaurants, my family, adventures with Tunie B.,
& the place I can conveniently take
A mini mind vacation…
I like to say…twice a year I make aliya..for my mind & soul ….& stomach
But alas with in a 24 hr. span of time…
I have gone from wearing flip-flops on the beaches of Netanya
To wearing boots to my local starbucks.
And like the cold wind that blew through me briskly as the planes exit doors opened
Reality has rushed in to meet me, her cold sign “you are back” displayed prominently at the arrival gate
No time to be wasted
in staking her welcome home claim.
But truthfully it is good to be back
I missed cooking in my kitchen
Really missed it….I know oddly you must all be sick of it
But this yom tov..
Nothing brought those lonely birds on faster…than realizing
I dont have a “family” too cook for
And Holidays as I have come to cherish and appreciate it…
Has just not been the same…as when I was married
So when I walked into my kitchen after
4 weeks of no cooking…
and saw my empty cookie jar …
The small creeping crack in its glass..
Reminding me of its shameful neglect…
I decided to welcome myself home…
Fill up my house
My cookie jar
My cold reality…
With the smell of sinfully chocolately delicious things.
All good things in life I willingly take in small doses…one cookie at a time
Chocolate +Peanut butter + Oatmeal = recipe for a happy welcoming home!

The Best Chocolate Chip Oatmeal Cookie Recipe EVER:

My mother gave me the Dorie Greenspan cookbook “Baking From My Home To Yours” a few years into having my restaurant Tastebuds. Admittedly many of her recipes ended up in one form or another in my pastry case.

These cookies were one of those that we could not make fast enough, and sold them by the dozen for parties and gifts. They are the perfect chocolate chip oatmeal cookie for dunking in a large glass of milk. The use of peanut butter in the recipe just make them all the more decadent and fantastically delicious.

Yesterday….I just had to make them. It was the first cookie recipe that came
to mind when thoughts of filling up my jar were a MUST – DO.
They freeze well and are very simple to make, but you must keep an eye on
them and take them out of the oven when you see them turning lightly brown (otherwise you will be eating burnt cookies)

Peanut Butter Oatmeal Chocolate Chipsters
(from “Baking From My Home to Yours” by Dorie Greenspan)
Makes 24 large cookies 60 standard cookies

3 cups old fashioned oats
1 cup all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp salt
2 sticks (8 ounces) unsalted butter, at room temperature ( I used margarine to keep things pareve)
1 cup peanut butter, chunky or smooth (but not natural)
1 cup sugar
1 cup (packed) light brown sugar
2 large eggs
1 tsp pure vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups store-bought semi-sweet chocolate chips

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the oats, flour, baking soda, spices and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips. If you have the time, cover and chill the dough for about 2 hours or for up to one day. (Chilling the dough will give you more evenly shaped cookies.)

If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets. Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick.

(I used a standard ice cream scooper to make larger cookies – placing 3 scoops to a row)

Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula – they’ll firm as they cool.

Repeat with the remaining dough, cooling the baking sheets between batches.

Storing: Wrapped airtight or piled into a cookie jar, the cookies will keep at room temperature for about 4 days. Wrapped and frozen, they’ll be good for 2 months.

drama…and oh…more drama from this food queen

03 Friday Aug 2012

Posted by Sarah Lasry in baked goods, General Rants & Thoughts, Party Time With Sarah, Sarah's Product & Places Reviews

≈ 4 Comments

Tags

Lemon Strawberry Fruit Tart, Summer fun in Deal

drama

seems to follow me around

not sure why?

is it because I am passionate about what I do and how I feel?

is it because I care about the details…every last one of them?

is it because I hate feeling like

if you are going to do something

let it be the BEST something

and not just ANOTHER something?

I am willing to do the work

on top of the work I already do

I AM a team player

I just like my team to be all in

not half way…because that is there way…

yes I tell things like it is

I am direct, I am tough

I can be louder than you…

but…I am also fair

I do listen

I am super sensitive

I just don’t let you see it…

i do not have time to waste…

so I cut to the chase

I do not walk on eggshells

because that will make you feel better

maybe I should…

but really why? is that the honest thing to do? (seriously folks..I am asking for opinions on this)

and

I let you make your mistakes

but I do my very best to save you… from showing it to the world

because I care…about everything.

it is who I am.

I am not perfect by any means

by any any means

I am just confidant

confidant that what ever I do

how ever I do it

I make sure it is a success

failure is just not an option…ever

(but.. I have failures..a few under this belt)

so maybe I should concede to your way of thinking?

but…

in my heart …I think your wrong

very wrong

do I make peace…because

thats what would be easiest

and make you feel better

what about how I feel?

what about not always doing things that are easy

but doing the things that you feel will be the best

am I a drama queen because I stand up for my convictions?

or should I be praised for being passionate and believing in myself and what I know I can do?

is it the people who are passive that are happiest, or are they just settled

for second best?

maybe you should realize that it’s you

and stop blaming me…

seriously…why am I the bad guy in your story?

because despite the drama

I still keep on coming back

to make it work and be the best

do you?

drama has nothing to do with my ego

but everything to do with

listening to my heart,

and is that a bad thing?

Talking about drama..

The summer time in Deal (25 minutes from lakewood) is a rocking place. There are charity events galore and if you wanted to, you can be busy nearly every day hoping from one stunning house setting to the next, taking in all the gorgeous and fun happenings that these amazing Syrian woman put together. It’s like what I imagine the glamours aspect of the Hamptons to be, just trade out the wasp celebrities for the SY’s. LOL

So this week I was busy, going from the absolutely amazing Morris Franco Cancer Society Table Setting Event where I got to meet Amy Atlas, who I just think is too cute and adorable for words, to baking my little fingers off for the Sephardic Community Center at the Ocean Breezes country club.

Read all about that event at my good friends Sharon Langert (she is to the left of AMY) Fashion-Isha’s blog.

I decided to make a summer favorite, the LEMON FRUIT TART. Not only is it dramatic in its presentation, it is really so delicious and perfect for a summers dessert.

It is straight out of one of my all time favorite cookbooks, Ina Garten’s original Barefoot Contessa Cookbook.

But before I give you the recipe, here are some of the highlight of yesterday’s event:

the gorgeous setting for this event – the pop of hot pink with the bright blue of the ocean and pool, takes your breath away at first glance with its sheer beauty.

the auctions at these events are insane….you have everything from iPads, to furs , to $1000 bergdorf shopping sprees and 5 night stays in Paris, France.

ladies and businesses from the community make delicious food that gets sold to raise money – some of the stuff that was being sold, were truly delicious – I had a great lunch that day!

just some of the stuff I brought to the event for them to sell

look at these very cool ocean themed cakes…

I wish I had the time that day to enjoy every thing….

but I did get a quick chair massage from this terrific lady!

and for me the highlight was getting the golf cart ride to the mansion and then back to my car…I was wiped from being up at the crack of dawn baking!

LEMON FRUIT TART

This is one of my favorite recipes of hers, but it really is a patchke, when it comes to the lemon curd. So, I will share with you my secret of how I make this on the fly on a Friday afternoon. I normally follow her recipe to a T – the butter crust and curd are truly amazing – but making it pareve with margarin and this trick – is really a perfect solution.

I USE THIS: (the best microwaveable pudding product out there -and I have tried many!) MY-T FINE Pudding Mix

If you are going to use this in the recipe below, just make the tart shell, and make the pudding according to directions. – Fill the shell let set room temp for 5 minutes, then add the fruit and set in fridge for up to an hour.

ingredients

For the tart shell:

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
For the lemon curd:

4 lemons, at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt

For the tart shell:

Directions

Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Meanwhile, preheat the oven to 350 degrees F.

Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

For the lemon curd:

Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processorfitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.

Fill the tart shell with warm lemon curd and allow to set at room temperature.

Decorate with fresh whole strawberries and blueberries.

I’ll take mine..

10 Tuesday Jul 2012

Posted by Sarah Lasry in baked goods, Dairy, Dairy, General Rants & Thoughts, Soup, Whats for Dinner Tonight?

≈ 9 Comments

Tags

cheddar dill scones, cream of broccoli soup, Divorce Musings

I’ll take mine…

my family

my life

all the pain

all the issues

all the divorce

and the daily trials and tribulations

I’ll take mine…

why?

because yours is yours

and no one has it easy

we all have our “things”…

we go through…

we have to survive.

just because yours might look better to me

from this side of the room

it’s not.

learnt a lesson the other day (2 times)

first from a good friend …going through her own bitter divorce

i’ll take mine.

sure she had 5 gorgeous, talented, terrific kids

22 years

and it all looked “good” (from my seat)

but now

even then….

it was her life

if I want her “good”

then I am going to have to take her “bad”

and…

I’ll take mine.

2nd from watching a family

that I was always admittedly sorta envious of

the “perfect” siblings, the generous in-laws, the family camaraderie, the rich parents…

the endless vacations, clothing shopping, family simchot & get togethers

but…

i’ll take mine

because the pressure of living in that “perfect” family

well… I would never survive.

and really….is it perfect?

nah….i highly doubt it

why?

because life is not perfect

for anyone…

because life is about being HAPPY with what you HAVE

not being SAD about what you HAVE NOT

we all have our “things”

there is no picking & choosing from the..

GOOD & bad

so…

I’ll take mine!

Me & Rivky Eisenberg (www.yumkosher.com & the Viennese Table) in her Kitchen. I walked in on her cooking & baking out of her favorite Julia Child cookbook & my first cookbook The Dairy Gourmet! (I had to get that pic – me & Julia Child..Woohoo! & NO we did not purposely dress alike!)

I don’t know how this tradition started so many summers ago, where the Eisenberg’s hosted the end of fast feast we have had for the last 10 years . This Break-Fast meal is created mainly by, Rivky, who spends the last few hours of the fast day, creating a meal that if it wasn’t a fast day – you would fast for, just so you can have this meal! I got involved when my cravings and need to be occupied combined themselves. And instead of looking at the cooking magazines salivating while fasting, I get into the kitchen and cook or bake the odds and ends that I was drooling over.

We make a good team, Rivky and I. This Break-fast feast has become an urban legend, and occasionally, if your lucky, we set another seat at the already filled 20+ people table….but you gotta bring the ice-cream! (Hagan-dazz & Cholov Yisroel & we are particular about our flavors – so be warned! )

This past Sunday’s fast had me drooling over Ina Gartens Cheddar Dill Scones…I have no idea why. But there was something about a buttery light biscuit that had cheese and herbs, served hot with butter and soup…that just made me say…I gotsta make these NOW!

And because I spent my Sunday morning, cleaning out my freezers (so overdue) in my pjs, I used up all the half open bags of broccoli & corn that were floating around for my favorite cream of broccoli soup.

If you don’t want to patchke with the scones..I insist you make the soup. It is super easy and really the perfect light dinner served with homemade garlic bread for those summer nights, where you just want to take it easy.

Cheddar Scones

recipe adapted from Ina Gartens The Barefoot Contessa Cookbook

Ingredients

4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions

Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, and salt in the bowl of a food processor.

Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended.

Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. (add flour as needed to make less sticky and workable)

Roll the dough 3/4-inch thick. Cut into 4-inch pieces and then roll and pat into patties.

Brush the tops with egg wash.

Bake on a baking sheet lined with parchment paper or sprayed with non-stick spray for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Cream of Broccoli & Corn Soup

Ingredients

1 large onion, diced

2 tbsp. extra virgin olive oil

2 tsp. oregano

1 tsp. basil

1 tsp. cumin

1 tsp. curry

2 tsp. garlic powder

Kosher salt & black pepper to taste

3 lbs frozen broccoli

1 lb frozen corn niblets

4 cups vegetable broth

1 cup water

1 cup heavy cream

2 cups shredded mixed cheddar & mozzarella blend

Directions:

In a large soup pot, sauté the onions in olive oil on medium high heat for about 8-10 minutes until softened and slightly caramelized.

Add all the spices and mix well, cook for about 45 seconds more. Then add the broccoli, and corn, and mix well with the onions.

Add the broth and water, cover pot and bring the soup to a boil.

Remove from flame.

Using a hand blender, puree soup until smooth. Add the cream and cheese and mix well.

Serve hot.

Here is a little taste of our Menu that night – For the Home-Made Onion Bialy’s that Rivky made – go to www.yumkosher.com for recipe.

onion bialy’s that were served with egg & fried onion omelets

my famous Tastebuds Nachos & Cheese

The Viennese Table Cheese Braid & Chocolate Babka

My The Dairy Gourmet Greek Salad (we also had Ceaser Salad & potato Lecho)

the Patchke Princess

Category Archives: baked goods

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drama…and oh…more drama from this food queen

If you are going to use this in the recipe below, just make the tart shell, and make the pudding according to directions. – Fill the shell let set room temp for 5 minutes, then add the fruit and set in fridge for up to an hour.

ingredients

For the tart shell:

For the tart shell:

Directions

For the lemon curd:

I’ll take mine..

Ingredients

Directions

Ingredients

Directions: