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PASSOVER: How To Have Your Bread And Eat It Too

Passover is coming up and it is coming up fast. By fast, I mean now. Passover means something different for everyone. On the most superficial level, this year Passover meant shelling out more money to attend weekend 1 of Coachella so you could appease your family and attend the Passover festivities.

On a foodie level, Passover means planning how you will keep Kosher while still satisfying your craving for well, anything and everything. Some people see Passover as an excuse to shy away from carbs. To that I say “Aw, cute, but thats a firm no for me, thanks.”

Now is the time for your best Matzo meals to shine! Grocery stores practically smack you in the face with it as you walk in so why not embrace it. We have suffered enough, I am putting my foot down on giving up carbs.

Here are some ideas for how to incorporate matzo bread into every meal.

Breakfast
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Photo: bonappetit.com

Matzo Avocado Toast

Jews who also identify as hipsters, Los Angelenos, Avocado-fiends, and honestly people who just like a simple breakfast rejoice! A simple subsititution of the “toast” part of your beloved avocado toast will not only make your lovely Jewish grandma proud but it will start your day off in a healthy, Instagram-worthy way. Who says this keeping kosher thing is hard. Psh, we got this.

Pro tip: If you feel it won’t fill you up because of the unleavened bread, try adding a hard boiled egg to your toast.

Lunch

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Open-faced sandwich

For lunch try an open- faced sandwich. The fact that it isn’t topped with another piece of matzo is great for two reasons. 1. Without the extra matzo on top,  it won’t crumble into a mess on your lap after the first bite 2. Too much matzo can mean too much of a good thing and Passover is a marathon not a sprint.

The inner child in you can now relax, a grilled cheese on matzo bread will still be delicious. The college kid on a budget can still make the ultimate whatever-is-in-the-fridge sandwich and the more sophisticated palate can still indulge. From a simple peanut butter and jelly to a more sophisticated meal such as goat cheese, tomato and arugula, there is sure to be an option for everyone. A simple chicken salad on matzo is a delicious classic that comes highly recommended by me

Snack time

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Photo: coisasdetere.tumblr.com

Cheese and Fruit platter (with Matzo)

Cheese and fruit compliment each other so beautifully you won’t even miss the yeast in your bread. The Matzo cracker simply acts as a vehicle in which to deliver this delicious (and healthy) snack.

The snack gets even better because there is so much variety in one. I mean, do you go with the apple and asiago or the grape and brie? Do you put your cheese on the matzo and forgo the fruit or switch it up and just do fruit and cheese? The possibilities are endless!  It’s the little things in life.

Dinner

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Photo: Food.com

Pizza!
Stolen by skinny recipe cookbooks time and time again, it is time for us Jews to reclaim what is rightfully ours: MATZO BREAD PIZZA!

If you are a major fan of the crust part of your pizza you may be bumming a little at this alternative but any pizza is better than no pizza: FACT! Up your cheese ratio to make up for the lack of bread, add on some extra toppings, dip in your favorite sauce, and sit back and enjoy.

Dessert

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Photo: marthastewart.com

Chocolate Matzo Bark

In case you really just can’t get enough of unleavened bread and want to indulge in its sweeter side. Chocolate dipped Matzo is a classic and it is so easy to make. Add some sea salt and any other topping your beautiful, keeping-kosher, heart desires and it’s basically a gourmet chocolate dessert for a portion of the price.

Happy Passover!

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Hit-Or-Miss

Kosher And Halal Animal Slaughter Now Banned In Denmark

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On Monday, Demark has issued a ban on the religious slaughter of animals. The move garnered tremendous backlash from both Jewish and Muslim communities, Time reports.

Because of the ban, slaughterhouses are now required to stun animals before they’re killed. Before, religious communities were given a pass when it came to this. However, that’s not happening any longer.

Dan Jørgensen, the Danish minister for agriculture and food, told Demark’s TV2 that “Animal rights come before religion.”

The Independent reports that activists are upset over the change calling it a “clear interference in religious freedom.”

Under both kashrut and halal laws, Jews and Muslims will not consume meat unless the animal is killed with a single slice to the neck, with the intent being to minimize the pain.

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Hit-Or-Miss

5 Facts About Eggs, So You Can Be ‘That Guy’ at Parties

We eat them for breakfast and constantly put them in bases for desserts and dinners alike, but how much do we really know about eggs?

Here are a few facts to make you think a little harder about our unfeathered friends:

1. White and brown eggs are egg-zactly the same (sorry).

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There’s no significant difference in the nutritional value of white and brown eggs. Their color has to do with the feather color of the hens that lay them (white for white, brown and red for brown). Though brown eggs are more expensive, that doesn’t mean they’re better for you; they simply need more food.

2. There are hens that lay blue eggs.

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The Ameraucana chicken lays eggs in various shades of blue and lavender. It’s one of the ancestors of the Easter Egger chickens that produce eggs like their namesake holiday.

3. Whether or not you have to refrigerate eggs depends on where you live.

Tray of farm fresh eggs in the refrigerator

If you live in North America or Japan, you should probably refrigerate your eggs if you’re not going to eat them in a couple of weeks. In the US, we super-wash our eggs using intense machinery because we’re terrified of salmonella. This process destroys the protective cuticle surrounding them.

Other countries, in the European Union especially, maintain very clean farms, so the eggs are still naturally shielded from potential bacteria and viruses. European farmers also try to catch disease at the source by vaccinating their hens.The eggs are typically left on counters because condensation on a cool egg is a breeding ground for bacteria which can find their way into the eggs’ porous shells.

4. Eggland’s Best Eggs are kosher.

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The largest kosher certification organization in the world, The Orthodox Union, annually ascertains whether certain foods are up to kosher code. Eggland’s Best consistently exceeds the kosher requirements of this organization and  is one of the few egg suppliers that can apply the label to each sub-brand.

 

5. Your store-bought egg will not hatch.

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Eggs only become chicks if they were fertilized by a rooster. There’s a very small chance that some forbidden sexual healing happened in the hen-dense chicken coop, so crack your eggs without fear.

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Hit-Or-Miss

Florida Jails Pressured to Begin Serving Kosher Meals

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Typically, Kosher offerings are reserved for Jewish inmates with pertinent religious beliefs. However, some state prison systems have seen an unusual surge in Kosher meal requests ever since their introduction, leading to budgetary concerns. This is particularly true in Florida.

Why? Well, it costs about $7 per day for three Kosher meals in the Florida prison system, while standard prison food is $1.54 per day. California’s Kosher options also have a hefty price tag of $8 per three servings, while New York’s offerings weigh in at $5. The large price gap in these dishes add up over time, and there’s no standard way to decipher which inmates sincerely need Kosher food for religious reasons. That’s where prison officials try to decipher needs versus desires, which is certainly a gray area.

Florida is one of only 15 states that doesn’t serve Kosher food throughout its jail system. Although, the state is currently under court order, due to inmates’ religious freedom, to temporarily do so by July until the issue is resolved in trial.

H/T NYT + Picthx Garrett Ziegler

Categories
Cravings

These ‘Sacrilicious’ Bacon Latkes Are Not Kosher

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First, there was bacon. Then came bacon chocolate, the maple bacon donut, and then the bacon lollipop (does anything not come bacon-flavored, anymore?) It was only a matter of time before the Bacon Latke would come to realization.

The savory creation comes from The Food Monkey, when a curious blogger decided to test drive a bacon latke creation at a friends Hannukah party, despite the potentially offensive implications of the fried porcine platter. Latkes, to fill some of you in, are fried potato pancakes typically eaten during the Jewish holiday and eating pork is expressively prohibited in the Torah.

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We know what you’re thinking. The idea of latkes made from the fatty, meaty goodness which is bacon, instead of potato (in fact, there’s NO potato in this fried adaptation at all) isn’t exactly, well, kosher. . . Note: For those who adhere to a kosher diet, please ignore this post.

For the rest of you, here’s the recipe.

H/T The Food Monkey

Categories
Video

Jewish Epic Meal Time: Cheese and Bacon Free!

Well, ladies and gentlemen, it seems that the art of excess isn’t exclusively an American trait. It turns out you can have one hell of a gut-busting meal using all kosher ingredients that result in one huge shawarma roll and falafel-infused bread loaf. Check out how the Chosen People get their grub on sans bacon, cheese and Jack Daniels in the Epic Meal Time parody by LoonieFilms entitled Jewish Epic Meal Time.

So how exactly do these Jews make their meals epic without the help of that wonderful candy of meats we know as bacon? I mean, any avid fan of Epic Meal Time is familiar with their extensive use of bacon strips (and bacon strips, and bacon strips), which are definitely not allowed in the diet according to Judaism. This is where pastrami and shawarma meat make excellent substitution as you’ll see in this flagrant use of falafel:

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Recipes

German Marble Cake

This is the last, but not least, of this series of guest posts on Diethood. In just a few short days I will be back home trying to catch-up, clean-up, pay bills… oh I don’t even want to think about that.

 

Okay, back to good things.

 

Today is a treat. I am truly honored that I have a guest post from Tori, The Shiksa! I discovered her blog via Tasty Kitchen and I was hooked from the moment I landed on her homepage. Her energy, her enthusiasm, and her passion definitely translate through her words, and you will want to jump on The Shiksa Feed just as fast as I did!

 

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I’m so excited to have the opportunity to guest post for Katerina here at Diethood! I’ve admired this blog for quite some time, and I’m happy to share a delicious recipe with you. Today, we’ll be making German Marble Cake.

 

I realize some of you may not be familiar with my blog, so here’s a little background for you. I write about Jewish food and food history. My favorite thing to do is study the story behind what we’re cooking. For most of the recipes I post, I give some background on how that recipe came to be. If you’ll indulge me, before we start cooking, I’d like to tell you a little about the history of Marble Cake.

 

The idea of marbling two different colored batters into a cake originated in nineteenth century Germany. Marble cake made its way to America with German immigrants before the Civil War. Originally the cakes were marbled with molasses and spices. The first recorded Jewish recipe for a marble cake appears in an American cookbook called “Aunt Babette’s Cook Book: Foreign and Domestic Receipts for the Household,” published in 1889. This recipe replaced the molasses and spice combination by marbling chocolate into the cake, a reflection of the new American obsession with chocolate. The cake remained popular throughout the 19th and 20th centuries.

 

According to the “Encyclopedia of Jewish Food” by Gil Marks, “Many Jewish bakeries in the New York area in the 1950’s through the 1970’s would distinctively add a small amount of almond extract to the chocolate marble cake, creating a version sometimes referred to as a ‘German Marble Cake,’ that had a characteristic almond aroma.” Delicious, right?

 

This is my recipe for a traditional German marble cake recipe. To give it a slightly modern twist, I like to add vanilla pudding mix to the batter. This little trick is a fantastic way to add moisture and flavor to your cakes. You can use regular or instant pudding mix; just sift it in dry with the flour. It creates a wonderful texture and locks in moisture so the cake doesn’t dry out as quickly. They certainly weren’t doing it this way in Germany 150 years ago, but sometimes it’s fun to improve on tradition. Try it!

 

If you don’t have vanilla pudding mix in your pantry, just replace the pudding with an equivalent amount of cake flour. If you’ve never marbled a cake before, click here for detailed instructions on my site. Enjoy!

 

P.S. Katerina, I hope you’re having a ton of fun in Macedonia. Bring back pictures, please! (and recipes, too!)

 

German Marble Cake

 

(Makes one 9-inch marble cake loaf )

 

Kosher Key: Dairy

 

You will need:

 

  • 1 ¼ cup cake flour
  • ½ cup dry vanilla pudding mix (about one 3.4 oz package—regular or instant)
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (1 stick) unsalted butter
  • 1 cup sugar
  • 3 eggs
  • 1 ½ tsp almond extract
  • ¾ cup milk
  • 1/3 cup unsweetened cocoa powder

 

You will also need: 8- or 9-inch loaf pan, three mixing bowls (large, medium, small), electric mixer, whisk

 

Directions:

 

  • Preheat oven to 350 degrees F.
  • In a medium mixing bowl, sift together the cake flour, vanilla pudding mix (in dry powdered form), baking powder, and salt.
In a larger mixing bowl, whip together the butter, sugar, eggs and almond extract for a few minutes till the mixture turns light yellow.

  • Beat in half of the milk and half of the sifted flour mixture, then beat in the remaining milk and flour mixture.
  • Whip until the batter is smooth and creamy.
  • Rinse and dry the medium mixing bowl that you used for the sifted flour; you’ll need it again soon.
  • In a small bowl, whisk together the cocoa powder and 1/3 cup of very hot water till smooth.

  • Pour a little less than half of the cake batter into the medium mixing bowl that you rinsed out.
  • Whisk in the cocoa powder mixture till fully combined and smooth.
  • This is your chocolate marbling batter. Reserve the rest of the batter—this is your light cake marbling batter.
  • Generously grease your loaf pan using butter or cooking spray.
  • Pour the light and dark cake batters into your loaf pan and marble them. If you need a marbling technique, you can check out this post: How to Marble a Cake

  • Bake the marble cake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and cool in the pan on a wire rack for 10-15 minutes.

  • Gently remove the cake from the pan and let it cool completely on the rack.
  • This cake will keep at room temperature for 3-4 days; wrap in plastic wrap or foil to seal in the moisture, or keep it inside an airtight container. To extend shelf life, keep the cake in the refrigerator.

Categories
Products

Bacon Salt

From breath mints to plush toys, we seem incorporate bacon into everything. We can now add salt to that list thanks to this little number.

Bacon-ize your fries, steak or other foods that need seasoning to add a delightful bacon kick to any dish. If that weren’t enough, Bacon Salt also comes in a Cheddar Flavor if you want your seasoning a bit on the cheesy side. The best thing about this special seasoning is that it’s Kosher and Vegetarian, leaving no man withheld from the smokey flavor of bacon. Both varieties are up for sale for $5.

(via ThinkGeek)