Kosher Cooking Carnival #53

Welcome to the 53rd Kosher Cooking Carnival!  The brainchild of Batya from Shiloh, it is a monthly compendium of blog posts on kashrut in Jewish law, reviews of kosher restaurants and cookbooks, Shabbat and holiday menus, and kosher recipes.  (To submit a post for the next blog carnival, click on the Blog Carnival link here.)

To view previous editions, click on any of the following links: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, KCC Meta Carnival, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, and 52.

The next edition will be on Rosh Chodesh Sivan (May 13), hosted by Leora.

And off we go!

Recipes and menu suggestions

Pesach may be over but for those with leftover matzah, Blog d’Elisson offers a new twist on matzo brei, bourmalikas, which he says can be eaten either sweet or savory, and which he says he would welcome any time of year.  (I definitely like the look of the grape tomato-mozarella ball-basil salad he eats with his!)

Esser Agaroth shares two refreshing, Latin-flavored spring salads: salsa and guacamole.

Ilana-Davita has a flavorful version of shakshuka, with a link to an eggless version too.

Guess Who’s Coming To Dinner‘s Individual Chocolate Fondue looks like a double-dipping delight for Shabbat dinner.

Batya at Me-Ander suggests a Simple Sliced Fruit Plate for dessert: easy, nutritious, and suitable for diabetics (and, I would add, the gluten-averse and vegans).  She also points out that consuming enough fruit can satisfy her cravings for sweets—a good health tip.

She also has a recipe for Easy and Tasty Tofu and Vegetables which looks healthful and delicious, and insists that even festive Shabbat meals should be easy to prepare, providing photos but refusing to list ingredients.  YOU decide what goes into these scrumptious-looking meals.

Mottel at Letters of Thought has a recipe for Sweet Mustard Chicken and Quinoa.  Not only does the dish have serious appeal, but Mottel includes an interesting discussion of the ingredients that go into it.

Mrs. S. of Our Shiputzim is a self-proclaimed charoset snob, and while Pesach 5770 is over, I’m taking note of her recipe for charoset (which she dubs “The Chumus of Pesach“) for next year.

For those still struggling to make gefilte fish, Batya trouble-shoots crumbly gefilte fish in Cooking Questions, Just Ask and offers her own recipe suggestions for this most Jewish of dishes.

Leora at Here in HP offers a recipe for mushroom paté, suitable for Pesach and all year.

For anyone who is fed up with the price of bagels at the bakery or supermarket and wants to try making them at home, Ilana Epstein at Kosher shows you how in Bagel Revolution.

Mother In Israel’s Cooking Manager blog provides a recipe for pot roast, a great way to dress up an inexpensive cut of beef to make a delicious festive meal.

Ilana-Davita‘s salmon and fennel looks light, nutritious, and absolutely delicious.

Mimi of Israeli Kitchen has a recipe for stewed chicken and gravy with a decidedly Middle Eastern flair, good for colds (a solid alternative to chicken soup), Shabbat dinner, and anytime one needs to raise one’s spirits.

And in honor of Yom HaAtzma’ut next week, Ilana Epstein offers us the Mish-kebab, a dainty sampler of grilled meats for the holiday.

Restaurant and cookbook reviews

Batya rates Jerusalem’s Best Bar and Grill, The Lion’s Den.

While I love browsing cookbooks, the best cookbook I own is the one I compiled myself.

Essays and photo-essays

Batya dreads cleaning in general, and Pesach cleaning particularly, and shares her memories of why in Traffic Will Only Get Worse Until… and Unpleasant Memories.

I, on the other hand, find cleaning a satisfying, rewarding experience, especially when I think about what happens in the kitchens of people who DON’T clean every year, and the food relics that turn up in their pantries, refrigerators, and freezers.

Yoav B at Israeli Soldier muses about the meaning of Pesach—freedom—and writes about paying the price for others’ freedom.

The Real Jerusalem Streets provides a wonderful photo essay on the bustling holiday week in Jerusalem.

And on to post-Pesach thoughts, Devo K. at  In the Middle, On the Right shares some wisdom about the segulah of baking shlissel (key) challah.

Soccer Dad photographed the fruits of his post-Pesach baking binge.  (Is that Silpat underneath those cookies?  This is a SERIOUS baker.)

Jamie at Kosher.Com writes about honoring her culinary grandparents who were also Shoah survivors.

Esser Agaroth discusses the old-new Middle Eastern delicacy, locusts.  (Which a chef who prepared them recently claims taste like Bissli.  Uh huh.)

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