Yes, folks, that's right. I'm packing my bags and saying lahitraot to Blogspot. You can now find the Kosher Bachelor on the new New York Blueprint website!
I'll be updating weekly with recipes and adventures in the singles world, so check back often!
Tuesday, March 18, 2014
Friday, June 7, 2013
What's for dinner and some news
Tonight I'm trying a bit of an experiment. I took a jar of hot salsa, a chopped up long green (hot) pepper, half a cup of Toffutti Sour Supreme and some cilantro and combined it into a marinade for some chicken, which is now sitting in the fridge. In about an hour I'll load it into the oven and see what comes out.
I have high hopes.
Also cooling off right now is a cherry-topped luckshen kugle with pineapple and raisins. Pictures and recipe will go up later today. Stay tuned!
In other news, the New York Jewish Week announced its annual 36 Under 36 - young Jews making an impact in the community - and the Kosher Bachelor was chosen as one of them.
Read the profile here.
I have high hopes.
Also cooling off right now is a cherry-topped luckshen kugle with pineapple and raisins. Pictures and recipe will go up later today. Stay tuned!
In other news, the New York Jewish Week announced its annual 36 Under 36 - young Jews making an impact in the community - and the Kosher Bachelor was chosen as one of them.
Read the profile here.
Friday, May 31, 2013
Paella in a pinch
I know what you're thinking: "Paella? That's definitely not kosher." Typically, you are correct. Paella calls for a mix of sausage, chicken and shellfish, which makes the dish definitely treife. After watching numerous shows on Food Network with the dish, though, I really wanted to try it. So I made a few adaptions and this is my version.
I removed the seafood altogether, and because I don't have a large paella pan (they are indeed huge), I removed the chicken. I used kielbasa, a Polish sausage, but you can use andouille as well. Spanish rice goes best, as this is a Spanish dish, but for And unfortunately, because of its expense, I did not add saffron, which is at the core of most paellas. If you can get it, I highly recommend adding a little bit at the end of the dish. This is not your traditional paella in the slightest, but it is delicious.
Enjoy.
1 red bell pepper
1 long green pepper
1 onion
4 cloves of garlic
1 package kielbasa
1 pint grape tomatoes
1 tsp cardamon
1 tbs oregano
salt
pepper
lemon juice
Cut the kielbasa into chunks, first lengthwise and then horizontally.
When the kielbasa is browned, remove it and set it aside, leaving the oil and the leftover bits of flavor in the pan.
Next you're going to make a sofrito, a tomato-based sauce used as a base in a lot of Spanish cooking. Turn the stove to medium heat and add all your veggies to the pan. Stir for two to three minutes and then add the tomatoes and stir to combine all the flavors. Add about a tablespoon of dried oregano and a teaspoon of cardamon.
Add in two cups of rice and then four cups of water. I used the measuring cup from my rice cooker, which is a different size than a regular measuring cup. Make sure you use the same cup for both water and rice. Use a water/rice ratio of 2:1.
Cover the pan until the liquid comes to a rapid boil and then let the pan simmer for 10 minutes so that the rice absorbs the liquid, stirring occasionally.
Add in a little more oregano, salt and pepper to taste. Finally, add in about two tablespoons of lemon juice. Stir well. Turn the heat up for the final minute to crisp the rice on the bottom and continue stirring. According to Food Network's Chef Tyler Florence, the best paella has a toasted bottom, called socarrat. If you find the rice isn't toasting in the pan, cover it and place it in the oven at 350 for 5 to 10 minutes.
Serves 4-6.
I removed the seafood altogether, and because I don't have a large paella pan (they are indeed huge), I removed the chicken. I used kielbasa, a Polish sausage, but you can use andouille as well. Spanish rice goes best, as this is a Spanish dish, but for And unfortunately, because of its expense, I did not add saffron, which is at the core of most paellas. If you can get it, I highly recommend adding a little bit at the end of the dish. This is not your traditional paella in the slightest, but it is delicious.
Enjoy.
Ingredients:
1 green bell pepper1 red bell pepper
1 long green pepper
1 onion
4 cloves of garlic
1 package kielbasa
1 pint grape tomatoes
1 tsp cardamon
1 tbs oregano
salt
pepper
lemon juice
Prep:
Dice up your peppers and onions. Finely chop the garlic. Mash your tomatoes using a mortar and pestle or in a large bowl with a potato masher (this is a fun way to work out some aggression).Cut the kielbasa into chunks, first lengthwise and then horizontally.
Cooking:
In a large saute pan with a lid, heat two tablespoon of olive oil. When the oil is ready, drop the kielbasa. Stir occasionally for even cooking, but for the most part let it sit so it cooks thoroughly. The more you move it in the pan, the less it will cook.When the kielbasa is browned, remove it and set it aside, leaving the oil and the leftover bits of flavor in the pan.
Next you're going to make a sofrito, a tomato-based sauce used as a base in a lot of Spanish cooking. Turn the stove to medium heat and add all your veggies to the pan. Stir for two to three minutes and then add the tomatoes and stir to combine all the flavors. Add about a tablespoon of dried oregano and a teaspoon of cardamon.
Add in two cups of rice and then four cups of water. I used the measuring cup from my rice cooker, which is a different size than a regular measuring cup. Make sure you use the same cup for both water and rice. Use a water/rice ratio of 2:1.
Cover the pan until the liquid comes to a rapid boil and then let the pan simmer for 10 minutes so that the rice absorbs the liquid, stirring occasionally.
Add in a little more oregano, salt and pepper to taste. Finally, add in about two tablespoons of lemon juice. Stir well. Turn the heat up for the final minute to crisp the rice on the bottom and continue stirring. According to Food Network's Chef Tyler Florence, the best paella has a toasted bottom, called socarrat. If you find the rice isn't toasting in the pan, cover it and place it in the oven at 350 for 5 to 10 minutes.
Serves 4-6.
Thursday, April 18, 2013
Announcing the Peanut-Sesame Noodle Throwdown!
The Kosher Bachelor is doing a throwdown with... the Kosher Bachelor!
My peanut-sesame noodles have long been a favorite at my Shabbat table. As you recall, I make them with whole-wheat spaghetti. The last couple of times, however, I decided to mix things up and use angel hair to see if the thinner noodle soaks up the sauce better. I got good reviews on that, too. Last Shabbat, I switched back to the spaghetti and the comments I got were "These taste different," "They're earthier, I like the angel hair better."
So now I have to settle this and what better way than, in the spirit of Bobby Flay, with a throwdown against myself?
I'll be prepping three batches of noodles: angel hair, whole-wheat spaghetti and regular spaghetti, all using the same sesame-peanut sauce. My panel of judges will then decide which cuisine reigns supreme.
So keep your eyes posted here because this throwdown is coming soon!
My peanut-sesame noodles have long been a favorite at my Shabbat table. As you recall, I make them with whole-wheat spaghetti. The last couple of times, however, I decided to mix things up and use angel hair to see if the thinner noodle soaks up the sauce better. I got good reviews on that, too. Last Shabbat, I switched back to the spaghetti and the comments I got were "These taste different," "They're earthier, I like the angel hair better."
So now I have to settle this and what better way than, in the spirit of Bobby Flay, with a throwdown against myself?
I'll be prepping three batches of noodles: angel hair, whole-wheat spaghetti and regular spaghetti, all using the same sesame-peanut sauce. My panel of judges will then decide which cuisine reigns supreme.
So keep your eyes posted here because this throwdown is coming soon!
Friday, March 22, 2013
Pesach is coming!
Time to eat all the chametz!
I'm in the midst of cleaning out my fridge and getting rid of all my chametz, which is not as easy as it sounds! I made a mix of penne and cheese tortellini tonight in a red sauce with garlic, basil, oregano, crushed red pepper, olive oil and pepper. Don't ask me for the proportions, I just eyeball when it comes to pasta sauces - but they do end up tasting fantastic. I've also been eating a lot of grilled cheese this week: regular shredded cheddar; mozzarella and avocado; and combos of all of the above.
For Shabbat I'm joining two potluck meals and cleaning out the last major bits. I'll be making a roast pesto chicken, peanut-sesame noodles, and stir-fried tofu. I'll post pictures and the recipes as they are completed.
And, of course, Pesach starts on Monday night. I've got six boxes of matzah (one of those 5-lb'ers and a box left from last year) and a bunch of cheeses, so I'll be whipping up matzah pizza and matzah brie during the week and posting for all of you.
Now the big question is, who wants to clean my apartment before Monday??
I'm in the midst of cleaning out my fridge and getting rid of all my chametz, which is not as easy as it sounds! I made a mix of penne and cheese tortellini tonight in a red sauce with garlic, basil, oregano, crushed red pepper, olive oil and pepper. Don't ask me for the proportions, I just eyeball when it comes to pasta sauces - but they do end up tasting fantastic. I've also been eating a lot of grilled cheese this week: regular shredded cheddar; mozzarella and avocado; and combos of all of the above.
For Shabbat I'm joining two potluck meals and cleaning out the last major bits. I'll be making a roast pesto chicken, peanut-sesame noodles, and stir-fried tofu. I'll post pictures and the recipes as they are completed.
And, of course, Pesach starts on Monday night. I've got six boxes of matzah (one of those 5-lb'ers and a box left from last year) and a bunch of cheeses, so I'll be whipping up matzah pizza and matzah brie during the week and posting for all of you.
Now the big question is, who wants to clean my apartment before Monday??
Wednesday, March 13, 2013
Green-cabbage cole slaw
You may remember that when it comes to barbecues and the like, I enjoy my red-cabbage slaw, which has a little bit of a kick. Red cabbage isn't always convenient, however, since it's hard to find pre-shredded in large bags and usually I have to buy a whole head and chop it up myself and then chop up the carrots. Green cabbage, on the other hand, comes in perfectly prepared cole slaw mixes in handy 12-ounce bags. I've used my slaw recipe with green cabbage and it's been fine but it really works better with red. So when I was looking for a side dish for last week's Shabbat dinner, I decided to go green and make a sweet dressing.
This is what I came up with and it was delicious. Enjoy.
Green-cabbage cole slaw
4 tbs sugar
2 tbs salt
2 capfuls of white vinegar
1 tbs pepper
1 c mayo
½ c Tofutti Sour Supreme
12 oz bag green cabbage cole slaw mix
In a large bowl, mix dressing ingredients together until creamy. Add in the cole slaw mix and fold the dressing in until the slaw is covered. Place the slaw in a container with a lid and refrigerate overnight to allow the flavors to meld.
The next day, add more salt, pepper and
sugar if desired. And enjoy.
Wednesday, January 16, 2013
Hot pastrami, just like the deli
Wow, it has been a few months, hasn't it? The Kosher Bachelor is still a bachelor but I also recently started a master's degree program, which takes up a lot of my time. I have, however, still been cooking and have a plethora of new dishes to share with you, and I promise that I will get busy with some new posts very soon.
Today I was supposed to meet a friend at a deli for lunch, but unfortunately my friend had to cancel because of illness. This left me with a hankering for a nice, hot deli-style pastrami sandwich. I had some Meal Mart pastrami in my fridge and decided to make my own.
In the past, I've microwaved the meat to get it nice and hot, just like in the delis. But that just doesn't cut it. The best delis don't nuke their pastrami after all, they steam it. So I made myself a makeshift steamer using a pot and a colander.
First, bring a small amount of water, about 2 inches, to boil. Remove the lid and place a mesh colander over the pot. I used one with a plastic rim, but the steam can warp it so it's best to use a metal one. Place the meat in the colander and then cover it with the lid. In a few minutes you'll have steamed pastrami ready to go on rye bread, roll or to enjoy just on its own.
I enjoyed mine on a challah roll with a side of my red-cabbage coleslaw, leftover from Shabbat.
Enjoy!
*EDIT: I have just learned - and I am shamed that I did not know this soon - that Jan. 14 was National Hot Pastrami Sandwich Day. Consider yourselves now well-prepared for next year!
Today I was supposed to meet a friend at a deli for lunch, but unfortunately my friend had to cancel because of illness. This left me with a hankering for a nice, hot deli-style pastrami sandwich. I had some Meal Mart pastrami in my fridge and decided to make my own.
In the past, I've microwaved the meat to get it nice and hot, just like in the delis. But that just doesn't cut it. The best delis don't nuke their pastrami after all, they steam it. So I made myself a makeshift steamer using a pot and a colander.
First, bring a small amount of water, about 2 inches, to boil. Remove the lid and place a mesh colander over the pot. I used one with a plastic rim, but the steam can warp it so it's best to use a metal one. Place the meat in the colander and then cover it with the lid. In a few minutes you'll have steamed pastrami ready to go on rye bread, roll or to enjoy just on its own.I enjoyed mine on a challah roll with a side of my red-cabbage coleslaw, leftover from Shabbat.
Enjoy!
*EDIT: I have just learned - and I am shamed that I did not know this soon - that Jan. 14 was National Hot Pastrami Sandwich Day. Consider yourselves now well-prepared for next year!
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