For me , before I left my restaurant, it was usually only Monday nights, the one night a week excluding Shabbos that I was home at a decent hour to actually plan and make dinner for me and my husband Dov and my pastry chef/manager Sara G. who stayed by me a few nights a week . Monday nights was my time to get creative and inventive and explore new recipes and ideas that I was itching to make from things that I read, saw or tasted elsewhere. Fortunately for me I had a great audience, (even if my husband sniffed every dish before tasting it) my meals were usually a big success and has made my love of cooking even that much more inspiring and fulfilling. Bottom line, Monday nights have become my time to have fun with my menu, and not serve my husband leftovers or take out, even if it did come from my own restaurant.
As I was writing my latest cookbook “The At Home Gourmet” and doing book signings and demos all over the country, I constantly was surprised by the questions that people had. Sure they wanted to know about certain techniques and ingredients that I use, but the number one question that I was and am being asked is, “do you really make these things at home for dinner?”
Or, more recently my friends and family have started to get in the habit of texting and calling me more regularly with pleading voices of “ I can’t make another shnitzel for dinner again for my family, please give me something new and easy to make that they will eat! or my favorite question ” what can I do with (insert protien) ?”
Well here comes my new blog exclusive to kosher street on “What’s for Dinner tonight?” .
Every week I will post a new recipe and pictures of what I made for dinner this past Monday night and take you on my little journey as to how and why I got to that recipe. I will warn you in advance that I am not your conventional Kosher cook. I love spices, I tend to use a lot of them from things as simple as paprika to the more “exotic” cumin and curry (my personal faves) .
I love to try recipes that have inspired me and call me to cook them, from cooking magazines and cookbooks . Usually they have to be tweaked to be kosher and might be a little more daring than your basic chicken and rice recipes.
For those of you who are just discovering my recipes for the first time, let me tell you a little about my cooking style; Fresh is best when it comes to meat, fish and everything else. I try to use what is in season but do sometimes love to take the occasional shortcut. I love to experiment, I believe real heavy cream in a recipe is better than coffee creamer when it comes to dairy cooking – everything in moderation is my motto. I believe there are no mistakes when it comes to cooking and baking is reserved for the times that I have real free time so I can follow a recipe exactly. Cooking is where I have no rules, anything goes, you don’t have mustard – Improvise, some of my best recipes come from invention out of necessity. I have a passion for food and I love to feed people.
I hope when you read my recipes my love for great tasting, flavorful and rustic homey food appeals to all your taste buds and inspires you to have fun and get into the kitchen to try them for your family tonight for dinner!