THE
COOKBOOK Our memories, fantasies, and inspirations X PROJECT 2021
TABLE OF CONTENTS 2 14
BOLD BRE AKFA ST
S wee t B e lg ia n Wa ff l es L o nd on Fo g Sco n e s Lu cca I ced L a tt e
MEX ICAN FE AST F ideo S eco S pan i s h Ri ce S we e t C o r n C a ke P erf ec t o s
P u m p k in Mu f fi n s C r e p e s au N u t e ll a S p e c t a c u la i r es
Ch ic ke n Ta qu i to s Gu ac a mo l e Be ef Ta c o s
29
P E R SI AN FL AVOR S
35
LA V IT A EUR OPEA
45
L A I NSPIRE D
59
FR OM OUR J E WI SH K I T CH E NS
P ers ia n S a la d Go rm e h Sa b z i
S pa gh e t t i B o l og n es e P a sta Pe s t o R oa s t B e e f B r us s el S p ro u t s
V e g g ie L as a gn a C a ra me l B ob a . R o lled Ic e C re am De sig n You r Own S alad P iz z a P c okets
P e r s ia n P a s ta Ta d ig
G a rl ic K n o t s F r u it Ta r t Mas he d P o ta to e s
S trawberry L em onade Vanil l a C ake Cho col ate Fro sti ng Mi s o S o up Jas mi ne B ob a Te a
Pre tz el C hall a h T w ist T h e B est Hon ey Ca k e I sr aeli Sa lad with Avoc a d o Sa l t a nd Pe pp er Chi ck en Home C r a ft ed Pa st a Or z o a nd Ri ce Pi l af Ch o co la t e C offee Ba b ka C h ees e Bor ek a s Lemon M eri ng ue T a rt s P a s s ov er Rol ls
London Fog scones
Piper kaplan & Bex Katan
London Fog scones prep Time 30 mins
total Time 55 mins
*ingredients 2 3/4 cups of flour
1 1/2 cup of white chocolate
1/2 cup of sugar
2 large eggs
1 tsp of baking powder
1 tsp of vanilla
pinch of salt
1/2 cup of tea infused cream
1/2 cup of cold butter 1. First, prepare the tea-infused cream. In small saucepan heat cream over low flame until just beginning to warm. Add loose tea to warmed cream and allow ingredients to simmer for 10 minutes, whisking periodically to prevent seizing. When ready, drain tea-infused cream through mesh strainer, then set aside.* 2. In large mixing bowl whisk together the flour, sugar, baking powder, and salt. Next, using a pastry cutter work butter into flour mixture until a crumbly texture is achieved – Some large chunks of butter will remain, and that’s okay. Lastly stir in dark chocolate chunks. 3. In another mixing bowl, whisk together the eggs, vanilla, and tea-infused cream until smooth. Add the wet ingredients to the dry ingredients, then stir until dough takes shape. At this step, utilize the extra ¼ cup light cream if needed to bring the dough together. 4. Line a large baking sheet with parchment paper, then lightly sprinkle with flour. 5. Transfer dough to floured parchment paper and divide in half to create two 6” rounds. Using a pastry brush coat each round with melted butter, then cover in coarse sugar. Use a pizza cutter or bench knife to slice each round into six or eight wedges, then freeze uncovered for 30 minutes. 6. Preheat oven to 425F. 7. When ready, bake scones for 20 – 25 minutes until golden and cooked through. Cool slightly, then immediately plate and serve.
pumpkin muffins
Piper kaplan & Bex Katan
pumpkin muffins 10 minutes
35 minutes
prep Time
total Time
*ingredients 1 15 ounce can of pumpkin puree 3/4 cup melted butter
3/4 cup brown sugar
1/4 cup water
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup white sugar
2 teaspoons pumpkin pie spice
1/2 cup chocolate chips (optional)
Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray. Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl. Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.
Crêpes au Nutella Spectaculaires
Piper kaplan & Bex Katan
Crêpes au Nutella Spectaculaires 15 mins
35 mins
prep Time
total Time
*ingredients
1 cup of flour
1 tbsp of butter
2 large eggs
fresh fruit (optional)
1 tbsp of sugar
nutella (optional)
1/4 tsp of kosher salt
1/2 cups of whole milk
1. In a large mixing bowl whisk the flour, sugar, and salt until combined. Then create a well with flour and add the eggs. Gradually pour in milk, whisking to combine after each addition. Let batter stand at room temperature until slightly bubbly on top, 15 to 20 minutes. 2. In a small skillet over medium heat, melt butter. About 1/4 cup at a time, drop batter evenly onto the pan, swirling it to evenly coat. 3. Cook 2 minutes, then flip and cook 1 minute more. Repeat with the remaining batter. 4. Serve crêpes warm with Nutella and powdered sugar.
Lucca Iced LAtté
Piper kaplan & Bex Katan
Lucca Iced LAtté 3 mins
5 mins
prep Time
total Time
*ingredients 2 tablespoons instant coffee 1/2 cup hot water 1/3 cup ice 1/3 cup milk
1/2 tsp vanilla extract (optional)
2 tbsp granulated sugar (optional)
1. BREW coffee in coffee maker using 1 1/2 cups water. 2. COMBINE hot brewed coffee, sugar and half-and-half in pitcher. Stir until sugar is completely dissolved. Blend in remaining 1 1/2 cups cold water. Cover and chill until ready to serve. 3. FILL glasses or coffee mugs with ice. Pour coffee over ice. Top with vanilla extract, if desired.
SWEET BELGIAN WAFFLES Alison Silverstein and Avital Hopenstand Waffles: 1 1/2 warm milk 1/2 cup butter melted
In a small bowl combine 1 ½ cups of warm milk, ½ cup of softened butter, and ½ tsp of vanilla
2 cups all-purpose flour
extract.
1/4 cup sugar
In another bowl combine 2 cups of
2 tsp baking powder
all-purpose flour, ¼ cup of sugar, 2
1/2 tsp vanilla extract
tsp of baking powder, and ¼ tsp of
1/4 tsp salt
salt.
2 eggs
Pour milk mixture into the dry
Berry Sauce:
ingredients and add 2 eggs, one at a time. Stir until well combinded.
2 cups berries 3 tablespoons sugar 1 teaspoon lemon juice 1 tablespoon water ½ tablespoon cornstarch
Prep time: 45 minutes Cook time 5 minutes Total Time: 50 minutes
Heat and lightly grease your waffle maker. Pour about 1/2 to 3/4 cups of the mixture onto the waffle maker Once steam starts to come out the sides and the waffle is golden brown carefully take waffle out of the waffle maker with a fork and onto a plate Place the berry sauce on top of the waffle and enjoy!
OUR STORY
BY ALISON SILVERSTEIN
One special memory I made over Belgian
waffles was with my mom. After my dance class, we went to Belgium Waffle Haus in Studio City and shared a lovely meal bonding together. I remember the pop music playing in the background and the smell of fresh fruits and pastries. This dish brought me and my mom to paradise! It felt like we could talk about anything in that space. We talked and talked while bonding over things we have never even known about each other. But besides the fun little conversation topics that came up naturally, other more important topics arose such as my Bat Mitzvah and the responsibilities that come with it. Talking about my Bat Mitzvah was very exciting, but also scary. I did not know what the responsibilities were going to be and what they meant. The learning process leading up to my bat mitzvah has taught me that responsibilities are a kind of metaphor for lessons. Even today, we can think back to this day and know that we made a memory that will never be forgotten. This dish was so memorable and delicious that it inspired us to create our own Belgium waffle with food that connects to both of our experiences.
OUR STORY
BY AVITAL HOPENSTAND
Our berry sauce also has a special memory tied to it. My grandma loves to cook. One special dish that she makes is compote and it is one of my favorite foods that she makes. It is a fruit juice with fruit pieces inside. So you can drink it and eat it! I have shared many memories with her while making this and once she taught me how to make it. Now I have become accustomed to how she makes it and even adds in different berries sometimes to switch it up. Even if I change the recipe a little bit, I still always know where it comes from and the person who had made it for me growing up. I feel that every time I make it my grandma is there helping me along the way and making sure I get just the right amount of apples. When making our berry sauce, You will never find a better, fresher, and delightful waffle to eat than this one. Topped with the warm berry sauce and powdered sugar to die for, these waffles will make your day ten times better. It tastes like you took a step into heaven. The warmth of the freshly made waffles with the sweet and tangy berry sauce makes your taste buds wanting more. Pour out your feelings as you pour your syrup.
C O NNEC TION S T O ME X I C A N C U ISI N E Taylor Ramirez and Alexa Shadgou
We decided to make Mexican dishes because both of our childhoods were connected by Mexican food. We used Taylor’s family recipes for our dishes and while we were in Cabo San Lucas. we learned many other recipes. We got the opportunity to try other Mexican dishes and experienced their culture. We enjoyed our trip together and loved the rich spices in the meals we ate. Going on this trip gave us a deeper connection to Mexico and gave us a stronger understanding of the delicious food there. Our main meal was Fideo Seco, which is a Mexican pasta that consists of tomato sauce, olive oil, garlic, onion, chicken flavoring, and fideo pasta, a thin Mexican noodle. For Taylor, my grandmother would always make this meal for my cousins, siblings, and me whenever we went to her house. She showed me at a young age how to make it and it has been a symbol for my past and helped tie me to my Mexican heritage. Knowing how to make my grandmother’s Fideo Seco is something I will show my children and they will show theirs, so it can always be a reminder of who we are.
F IDE O S E C O PRE P TI ME
COOK T IM E
ING REDIEN TS
IN ST R U CT I O N S
S ER VI NGS
Chicken Taquitos
C H I C K E N TA Q U IT O S Ingredie nt s
Inst ruct io ns 1. Boil a pound of chicken breast, when cool, shred it with a fork. 2. Chop up the tomatoes, onion, and garlic cloves and put them into the blender with a little bit of chicken broth. Add salt, pepper, and blend. 3. Pour oil onto a large pan. When oil is hot, add the sauce then add the shredded chicken. Add salt and pepper and stir for 20 minutes for the chicken to be fully coated. 4. Grab corn tortillas and put 4 in the microwave for 20 seconds. Then, take a spoonful of the chicken mixture and put it onto the tortilla, and roll. Use a toothpick to keep the tortilla secure. 5. After rolling the tortillas, use a pan with a pinch of oil and carefully put in the tortillas with tongs and flip until it’s nicely browned and crispy. 6. Remove from the pan, place onto a plate, and enjoy!
S pa n i s h R i ce
SPANISH RICE Ingredient s
I nstru ction s
Guacamole The second side dish was guacamole. It contains avocado, lime, cilantro, salt, and onions. The dish was very appetizing and set a great start for the meal. The onions gave the guacamole a crisp texture, while the lemon gave it a savory flavor. We tried perfecting it as much as we could, so the dish took longer than expected. In Mexico, we tasted many different types of guacamole with various flavors, so we tried to make it based on what we had there.
GUA CA M OL E In g redi ents
In stru ct i ons
With a little bit of sweetness and a little bit of passion!
½ cup cornmeal 1 ½ cups flour ⅔ cup sugar 1 tablespoon baking powder ½ teaspoon salt ⅓ cup oil 3 tablespoons melted butter
Preheat the oven to 350º. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Add the oil, melted butter, honey, eggs, and milk to the bowl
Pour the mixture into a greased 8-inch square pan. (prefruably glass)
1 tablespoon
Bake for 35 minutes.
honey
When taking the cake out
2 eggs, beaten 1 ¼ cups milk
to make sure it is cooked put either a fork or toothpick inside.
This dish is important to me because it shows my interest in not only cooking but also Mexican food. I loved how we got to search and see new dishes that I've never seen before, and getting to experience making it for the first time even though we had some ups and downs the dish came out very well. Some cons about this dish is that in the process of making the sweet corn cake the texture was a little problem because I didn’t know what consistency it was supposed to be and when to leave it out, but also when putting it in the oven I added too much oil because when taking it out the cake had black spots on it and had a little hard texture, but also was not as moist as it was supposed to be.
I chose to make Sweet Corn Cake because it’s such a tasty, sweet, thick, food. I used to have it at these Mexican restaurants I went to with my family. I remember eating it for the first time, having a version of it that was like dough. It melted in my mouth and was so good, I always wanted it again. Although this recipe turned out to be more like Cornbread, it still had that amazing sweet taste I love so much. I look forward to making this again and experimenting with it to make it a different texture and see how much I can improve.
1lb Ground Beef 1 Pkg McCormick's
Brown ground beef in
Taco Seasoning
skillet and then add
Pico de Gallo, see below
seasoning and water per
Rice (any preferred
package instructions
type/brand) Black Beans, canned
Prepare Rice as
Avocado,
instructed on package
cubed/smushed Lettuce, chopped - Optional: Dairy free
To make crispy shells:
cheese and/or sour
Heat olive oil in skillet
cream
Add corn tortillas, flip,
Corn Tortillas
fold and fry in oil until
½ Cup Olive Oil
starting to brown around
3-4 Chopped Roma
edges
Tomatoes ¼ Cup Chopped Onion 1-2 Tbsp Chopped Cilantro Season with Salt, Pepper, Garlic Powder, and 2tsp Lemon Juice - chopped jalapeno optional
Drain on paper towel
I chose to make this dish because I’m very familiar with it, it's so good, and my mom created and perfected it over years. It tastes so good and all the flavors blend together to make a perfect taco, burrito, or taco bowl. This dish is special because I eat it all the time with my family. My mom used to go to Mexico every summer to a little town outside of Guymas, called San Carlos. She tells me all these stories of how she went with both sides of her family and spent every holiday there such as Passover, Thanksgiving, Spring Break, Summer Break, and much more. She even makes special Mexican foods for me and my family. She makes us Chilaquiles, tacos, Chili con Queso, and more.
This dish wasn’t my favorite out of all of them, because there were little to no pros while making it because some things didn’t work, like getting some ingredients and cooking the meat. But experiencing the difficulties for someone that doesn’t eat and cook Mexican food often it was a good experience.
When my mom was growing up in Iran, she had to find her food. She sometimes stole vegetables from houses so she could survive. This dish gives her the taste of Iran and the memories she had. Everytime she has a bite she smiles and starts to remember her past. She would have a tea called Chai and would get it for free from certain people.
The recipe contains lettuce, cabbage, and tomato. They would add ranch or some kind of dressing to make it taste better. At the end, they would drink the Chai.
Brandan Yasherim
Gormeh Sabzi
Aaron Bina and Ori Avidor
¼ ½
½
HOMEMADE TADIG Ingredients
Directions
When our dad makes this dish, my whole family gets happy. We really enjoy spaghetti bolognese because the meat is so soft and the pasta is so fresh. The sauce smells amazing and the scent makes you want to eat it. We make this dish with fresh homemade pasta and a delicious bolognese meat sauce with fresh beef and San Marzano tomatoes. Our family has been eating this wonderful dish for a very long time and every time it is always amazing. Overall, this is the best dish made in our family and everyone loves it.
2 ounces extra virgin olive oil 1 medium, yellow onion 2 medium carrots 2 stalks of celery 12 ounces organic, ground chuck 6 ounces, organic, ground turkey 2 large garlic cloves, minced 6 ounces dry white wine 1 – 28 ounce can crushed San Marzano tomatoes 8 ounces homemade chicken stock 1/2 teaspoon dried oregano 1 bay leaf 1 teaspoon pink sea salt 1/2 teaspoon fresh, ground pepper 1 pound pasta
• Rough chop your onion, carrot, and celery and add it to the work bowl of your food processor. Pulse 10-14 times until your vegetables are finely diced. • In a large dutch oven, heat 2 tablespoons of olive oil. add the diced vegetables. Cook over moderate heat, stirring until soft, 6-8 minutes. transfer the mixture to a clean bowl. • Heat the remaining 2 tablespoons of oil in the same pot. Add the beef and turkey. Using a potato masher, break up the meat, so it can evenly brown, about 5 minutes. you know when the meat is done when the meats are no longer pink. • Return the cooked vegetables to the pan, add the minced garlic. Cook for 1 minute, stirring the whole time. • Add the wine. turn the heat up to high and cook until almost all the liquid has evaporated. Stir occasionally to avoid burning the bottom of the pan. • Stir in the tomatoes, chicken stock, oregano, and bay leaf. season with salt and pepper. bring the mixture to a boil over high heat. • Turn the heat down to simmer and partially cover the pot. simmer for 1 1/2 hours. • When ready, turn off the heat and discard bay leaves. • Serve with your favorite pasta.
GARLIC KNOTS
I NGRE D IENTS 2 cups bread flour 1 packet instant yeast (2 1/4 tsp) 3/4 tsp salt 1/2 tsp garlic powder 3 tbsp olive oil 3/4 cup water
G A RL IC BUT T ER 5 tbsp salted butter 1 tsp shredded or crushed garlic 2 tsp crushed basil shredded parmesan to taste
Garlic knots are a treat that my entire family enjoys. I got the idea to make these when my dad ordered pizza a few months ago and it came with them. I figured I could make them myself, so I tried it and it turned out really well. It's also a really easy recipe and doesn't take as long as most yeast recipes. it's perfect if you have an hour and feel like eating healthy, light, homemade bread.
INSTRUCTIONS 1. Preheat oven to 375 degrees Fahrenheit. 2. In a large bowl, combine 1 cup of flour, instant yeast, salt, and garlic powder. 3. Add all olive oil and warm water and stir. 4. Add the rest of the flour and knead using your hands, but do not overmix. it should be slightly stretchy and sticky 5. Cover with a wet paper towel and let it rise for 45 minutes. 6. Mold it into 12 evenly sized strips and tie each one into a knot 7. Cover with a towel and let the knots rise another 15 minutes 8. While they are rising, prepare the garlic butter. 9. Put into the oven and let bake for 15 minutes, or until lightly browned. 10. Take them out and brush them with the garlic butter. Eat within a day GARLIC BUTTER 1: put salted butter in a tiny pot or microwave-safe bowl, and allow it to melt on low heat. 2: add basil and garlic, and mix completely 3: take off heat, and add Parmesan (optional)
PESTO PASTA
RE C IP E PASTA 6 eggs (room temp) 3 cups all-purpose flour 1-2 tablespoons cold water PESTO 1 cup fresh basil 1/8 cup canola oil parmesan cheese to taste walnuts to taste
For my second dish, I made spaghetti with pesto sauce. I chose to make this dish because a few months ago, my family went over to our friends' house and their daughter was making spaghetti. I joined her, thinking that it would be fun. I liked making pasta, so I decided to make my own. It's something I can make in forty minutes for dinner with my entire family, and everyone loves it. The recipe is actually really easy, just one part flour, two parts egg, with a little water, and is perfect with homemade pesto.
I N S T R UC T IO N S PASTA 1: Mix together the flour and eggs with your hands. 2: Add the water, and mix/knead until it's slightly sticky, but not sticking to your hands every time you touch it. if it's too sticky, add more flour and if it's too dry, add more water. 3: Use a pasta machine to flatten the dough into thin sheets. If you don't have a pasta maker, you can roll it, but it may not turn out as well. 4: Use the pasta machine to shape the dough into spaghetti. if you don't have the machine, you can cut it, but again, it may not turn out so well. Also, it will be very time-consuming (I know from experience). 5: Boil a medium-sized pot of water, filled up halfway 6: Dump all the pasta noodles into the pot, and cook for about 5 minutes at medium heat. PESTO use a blender to blend the basil and oil together, then add the parmesan and walnuts.
FRUIT TART
R E CI P E CUSTARD 2 cups milk 1 cup granulated sugar 6 egg yolks 1/3 cup cornstarch 1/4 teaspoon salt 1 teaspoon vanilla extract CRUST 7 tablespoons of softened butter 1/3 cup powdered sugar 1/2 t-spoon vanilla extract 1 egg 1/4 teaspoon salt 1 1/4 cups all-purpose flour sifted 1/4 teaspoon baking powder
For my third and final dish, I made a fruit tart. I used to make a fruit tart with my grandma when I was younger, and we shared it with my entire family. the memory stuck with me, so I decided to use a fruit tart as my dessert portion of my meal. It is fun to make, decorative, fresh, and not too sweet for those of you that don't like crazy, jaw-wrenching sweetness. It is fairly simple, though time-consuming, and is an amazing dessert to go after any family gathering or celebration. you can also easily substitute the flour in the crust out for the gluten-free or basically any other type of flour, though it may not be quite as good or as easy to manipulate.
IN ST R U CT I ON S
CUSTARD: 1: In a medium saucepan, simmer warm milk over medium heat until tiny bubbles appear on the surface. 2: In a large bowl, mix together egg yolks and sugar. Whisk in cornstarch and salt. 3: While mixing, pour in half of the hot milk. Whisk in the rest of the hot milk and return the mixture to the saucepan. 4: Cook over medium heat, whisking constantly, until the mixture thickens, about 5 to 8 minutes. 5: Whisk in vanilla. Scrape into a bowl. 6: Cover with plastic wrap, pressing it directly onto the surface of the custard. Refrigerate until chilled, about 2 to 3 hours.
CRUST: 1: Cream the butter and sugar together until pale and fluffy. 2: Scrape down the sides of the bowl and add an egg. Continue mixing until combined. Add vanilla and salt, mix until combined. 3: Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not overmix). 4: Scrape dough onto a piece of plastic wrap. Wrap tightly and chill for at least 1 hour. AFTER CHILLED: 5: Preheat oven to 350 degrees (177 degrees Celsius). 6: On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch (0.3 cm to 0.6 cm). If the dough crumbles or breaks apart, press back together with your fingertips. 7: Loosely roll the dough around the rolling pin, then gently unroll it over the tart pan. 8: Press the dough firmly into the bottom of the pan and up the sides. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans. Bake 12 minutes. 9: Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely. ONCE CRUST IS COOL 1: Fill cooled tart crust with chilled pastry cream. Arrange fruit in a decorative pattern.
H OW T O M A KE RO AST B EE F
ROAST BEEF
My dad used to make this dish a lot and I used to love it. He made it every night but then he stopped making them. I wanted to make it again. My mom went to the Eilat market and bought a good piece of meat, I put it in the pan to cook until it was brown. We then let it sit in the oven for a very long time, about 5 hours. My mom, housekeeper, and sister helped me with this dish. We then made the other 3 side dishes which were fun to make. The food tasted really good, I couldn’t even describe it.
Ingredients:
beef herbs wine vegatables sauce olive oil
Directions: 1. Preheat the oven to 275 degrees F. 2. Generously salt and pepper the chuck roast. 3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 5. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 7. Add in the onions and the carrots, along with the fresh herbs. 8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
BRUSSEL SPROUTS
I still remember the time I was at my friends house and his mom made dinner, she made an unfamiliar dish. It was this green thing and I really liked it. After dinner my mom picked me up and I told her about the dish I made. She then called her and asked what it was, she said it was brussel sprouts. My mom asked for the recipe and then she started making it for dinner. I think that the way it's made makes it so good.
How to make the best brussel sprouts Heat the oil in a large, heavybottom skillet (a cast iron pan is a good choice). Add your Brussels sprouts. Cook undisturbed until caramelized. Add spices and stir. Continue to cook and stir until the Brussels sprouts are deep dark golden brown. Remove from the heat, and stir in the vinegar. Finish the sprouts off any way you like: a handful of Parmesan cheese, nuts, or herbs, or simply enjoy them just as they are. Serve hot and DIG IN!
MASHED POTATOES
I used to hate this recipe for mashed potatoes. I remember having the dish on Thanksgiving and thinking to myself that it was disgusting because it did not look appealing. Even when I then realized that the mashed potatoes were made from the same vegetable as french fries, I still did not like it. Whenever I went to restaurants they would always put mashed potatoes on the steak. I then started to love them because I had an amazing experience at a restaurant, the mashed potatoes came with my steak and I loved it. For my meal, I decided to make mashed potatoes with my roast beef because I love mashed potatoes with it, and it tasted amazing.
Mashed Potatoes PREP: Wash, peel and dice your potatoes into small chunks (cutting them up helps them cook evenly). You can prep your potatoes early and store them in a large pot of cold water for up to 4 hours prior to cooking them! BOIL: Put potatoes into a pot of water then bring to boil. Boil for 20-25 mins or until you can easily pierce them with a fork. *Make sure to not overcook or your potatoes will be too mushy/watery DRAIN + MASH: very important that you drain all the water from your boiled potatoes. After all of the water is drained, either mash by hand using a potato masher or use your stand mixer, but make sure to mix on the lowest setting. You don’t want to over mix or they can turn into a gummy texture. ADD FLAVOR: while mixing the potatoes on low, slowly add the heated milk, room temperature butter, salt, pepper, and garlic powder. Once all blended together, increase your mixer to medium speed for a quick 10 seconds to fluff your potatoes!
Danna Alden and Reese Dembo The LA fun meal gives you a taste of different aspects of the city of Los Angeles. This meal plan includes a home-style veggie lasagna as the main course, boba as the drink, as it is one of the favorites of many LA teens and kids. Some top boba places in LA are boba time and Brian’s Shaved Ice and Boba. The dessert in the LA fun meal is homemade oreo rolled ice cream to keep it fun and show how in LA dishes can always be changed and molded into new and exciting things.
Rolled Ice Cream Why rolled ice cream? We chose to include rolled ice cream in the LA fun meal because we wanted to do something fun and unique to LA. In LA, there are so many ice cream shops with different things like toppings and unique flavors. There are even things like ice cream in dried ice and rolled ice cream, which is what we chose to do. Rolled ice cream originated in Thailand and is sometimes called stir-fried ice cream. At most rolled ice cream stores they make it in front of you which is why we thought it would be so fun to try ourselves since we had seen it. We also made it customizable because most ice cream shops in LA let you come up with your own creative flavor with your custom assortment of toppings.
Caramel Boba Why boba? We chose boba because we both love boba. It is a refreshing drink that can cheer you up if you are having a bad day. Boba is made of tapioca pearls and can also be known as bubble tea. Boba can also have different drink options like coffee, matcha, and slushies. LA is known for having a lot of boba places with lots of options and special flavors but it is kind of pricey so we thought a recipe to make it yourself would be fun and helpful.
Veggie Lasagna Why lasagna? It is comfort food that makes you feel happy. Lasagna relates to LA because it is vegetarian and LA is known for its healthy cuisine. There are many yummy Italian restaurants in LA that you could order good lasagna from.
2 tablespoons extra virgin olive oil 2 tablespoons butter 2 cloves garlic, chopped Two 28 oz. cans San marzano tomatoes 2 cups tomato sauce A handful of torn fresh basil leaves 1 small onion, diced Salt and black pepper 2 boxes of frozen chopped organic spinach leaves 1 ½ pounds mozzarella, shredded 3 cups ricotta cheese 2 cups grated parmesan cheese 2 egg yolks
1 box no-boil flat lasagna noodles
S T E P
1
Preheat the oven to 375 degrees. Heat extra virgin olive oil in a saucepot and add the butter. Add the garlic and cook, stirring for 2 minutes. Add the tomatoes and crush them up a bit. Add the pasta sauce, a fat handful of basil leaves, the onion and some salt. Bring to a simmer and let simmer for 40 to 45 minutes.
S T E P
2
Separate the spinach while adding it to a mixing bowl. Add half of the mozzarella, the ricotta, 1 ½ cups of parmesan cheese, and egg yolks. Mix to combine. Season with salt and pepper.
S T E P
3
Layer a little sauce into a lasagna pan and top with three flat lasagna sheets. Top with a little more sauce, and then half of the spinach and cheese mixture. Repeat with another layer, and end on top with lasagna sheets. Top with some sauce and the remaining mozzarella and parmesan. Bake for 60-70 minutes and let cool. enjoy!
2 cups heavy cream 14 ounce can sweetened condensed milk pinch kosher slat 1 teaspoon cocoa powder 8 oreo cookies crushed optional rainbow sprinkles, fruit, and other candy
S T E P
1
Prep the freezer. Before you begin, make sure that you have flat surfaces in your freezer for 2 rimmed baking sheets or 2 (9x13inch) metal baking pans. Use a metal pan, not glass or ceramic, or the ice cream won’t freeze quickly. Make the ice cream base. Whisk the cream, sweetened condensed milk, and salt together in a medium bowl.
S T E P
2
Pour the ice cream base into the baking sheets or pans. Divide the ice cream base between the baking sheets or pans.Add the flavors or customize the base. Divide the extracts, jam, or cocoa between the pans and whisk or stir gently to combine. Cookies or sprinkles can be sprinkled onto the base.Freeze the ice cream base for 2 hours. Freeze until completely frozen, about 2 hours.
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Roll the ice cream. Roll 1 pan of ice cream at a time (keep the other one in the freezer). Use a flat, sharp edged spatula to cut the ice cream into 3-inch wide strips. Starting at the bottom, use the spatula to scrape up and roll the ice cream strips into rolls. Using tongs, gently pick up the rolled ice cream and stand them up in a cup or small ramekin. Garnish and serve. Top the rolled ice cream with whipped cream, sprinkles, crushed cookies, or sliced berries, as desired.
⅓ cup boba pearls 1/2 tbsp honey 4 cups water ½ cup ice water ⅓ cup milk/cream cold 1 tbsp instant coffee 2 cups hot water Caramel drizzle on sides and top
S T E P
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Put your 4 cups of water into a small pot. Put it on the stovetop and heat it until boiling. Add your 1/3 cup boba pearls and let them sit in the boiling water for 2-3 minutes until they rise and sit at the top of the water. Once have all risen to the top, turn off the heat and let them sit for 2 to 3 more minutes. They should sink to the bottom. Now drain your boba over a bowl or sink through a colander.
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Next, put your boba into a bowl with half a cup of ice water. Let it sit for 2 minutes. Now drain your cold water from the Boba and place the Boba in a new bowl. in the new bowl, add your honey. Coat the Boba in honey, then set it aside for later. For the coffee: microwave 2 cups of water or heat until bubbling. stir in the coffee powder until all dissolved. Place your coffee in the fridge to cool. You can also add ice to speed up the process.
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Start by getting out your glass/cup. Mason jars work the best. Drizzle your caramel around the sides of the cup. Next pour in your boba.Now add in your cold coffee and make sure to leave enough room for however much cream you want. Now take your cold milk/cream and pour it into a cup. Use your electric frother to froth the milk or cream until you have reached desired frothiness. Pour in your frothy milk or cream on top of the coffee. Garnish with a caramel drizzle and pop in your boba straw.
Design Your Own Salad TITLE:
Rainbow Salad PREP TIME: 5 MINUTES TOTAL TIME: 20 MINUTES INGREDIENTS LETTUCE CUCUMBERS CARROTS ONIONS BELL PEPPERS AVOCADO GARBANZO BEANS TOMATO OLIVES PARMESAN CHEESE FETA CHEESE PEARS HOMEMADE CROUTONS
NOTES STEPS: LIST THE STEPS FOR COMPLETING THE RECIPE IN ORDER PREHEAT OVEN TO 375°F CHOP UP INGREDIENTS FOR THE SALAD THAT ARE REQUESTED BY THE CONSUMER PUT INGREDIENTS IN BOWL AND MIX CHOP UP BREAD IN ⅓ INCH CUBES IN A BOWL MIX GARLIC POWDER, SALT, PEPPER, CUBED BREAD, AND ITALIAN SEASONING FOLD INGREDIENTS TOGETHER SPREAD SEASONED CUBES ON A BAKING SHEET WITH PARCHMENT PAPER COOK FOR 15-20 MIN UNTIL GOLDEN BROWN REMOVE FROM THE OVEN AND COOL
Pizza Pockets TITLE:
Pocket Delight PREP TIME: 10 MINUTES TOTAL TIME: 40 MINUTES INGREDIENTS 1 BALL STOREBOUGHT PIZZA DOUGH 1 CUP PIZZA SAUCE 2 CUPS MOZZARELLA CHEESE GRATED
NOTES PREHEAT OVEN TO 425 F. ROLL OUT PIZZA DOUGH UNTIL IT IS ABOUT 1/2 AN INCH THICK. CUT INTO RECTANGLES THAT WILL EASILY FOLD OVER. ON ONE HALF OF THE RECTANGLE, SPREAD A BIT OF SAUCE, CHEESE AND TOPPINGS, LEAVING SPACE AROUND THE EDGES FOR THE DOUGH TO TOUCH TOGETHER. NOTE: YOU ONLY WANT ABOUT 1 TBSP PER TOPPING (EG 1 TBSP MUSHROOMS, 1 TBSP GREEN PEPPER, ETC.) SEAL ALL EDGES, USING A BIT OF WATER IF NECESSARY. BAKE ON A PARCHMENT LINED BAKING SHEET FOR 20 MINUTES UNTIL DOUGH IS CRISP AND GOLDEN. WAIT 5 MINUTES BEFORE EATING - THEY WILL BE HOT! TO FREEZE: YOU CAN ALSO FREEZE PIZZA POCKETS FOR UP TO 3 MONTHS. IF FREEZING, MAKE SURE TO FREEZE THEM AFTER YOU HAVE BAKED THEM IN SEPARATE FREEZER BAGS, AND THEN MICROWAVE FOR 1-2 MINUTES TO THAW. PLACE PAPER TOWEL OVER PIZZA POCKET AND THEN MICROWAVE ANOTHER 1-2 MIN TO COMPLETELY HEAT THROUGH. YOU CAN ALSO FREEZE RAW, THEN BAKE FOR 30-40 MINUTES FROM FROZEN FOR FRESH PIZZA POCKETS.
Strawberry Lemonade
TITLE: Sweet&Sour Lemonade
PREP TIME: 5 MINUTES TOTAL TIME: 20 MINUTES INGREDIENTS
10 LEMONS WATER 2 TABLESPOO NS SUGAR STRAWBERR IES
NOTES FRESHLY SQUEEZE AND STRAIN THE 1O LEMONS INTO A PITCHER ADD THE WATER INTO THE PITCHER WITH THE LEMON JUICE ADD THE SUGAR SLOWLY AND STIR ADD MORE SUGAR IF THE LEMONADE IS STILL TOO SOUR CUT THE TOP OF THE STRAWBERRIES OFF STRAIN STRAWBERRIES IN A FINE STRAINER ADD STRAWBERRIES TO LEMON MIXTURE AND STIR
Vanilla Cake NOTES TITLE:
Sweet Cake PREP TIME: 10 MINUTES
TOTAL TIME: 40 MINUTES INGREDIENTS 2½ CUPS ALLPURPOSE FLOUR 2 TEASPOONS BAKING POWDER ½ TEASPOON SALT 1½ CUPS GRANULATED SUGAR ½ CUP VEGETABLE OIL 2 LARGE EGGS 2 LARGE EGG WHITES 2 TEASPOONS PURE VANILLA EXTRACT ⅔ CUP SOUR CREAM ¾ CUP MILK, PREFERABLY WHOLE OR 2%
PREHEAT OVEN TO 350°F WITH A RACK PLACED IN THE CENTER. IN A MEDIUM BOWL, WHISK FLOUR, BAKING POWDER, AND SALT UNTIL COMBINED. SET ASIDE. USING A STAND MIXER FITTED WITH THE PADDLE ATTACHMENT (PREFERRED) OR A HAND MIXER, BEAT SUGAR, OIL, EGGS, EGG WHITES, AND EXTRACTS UNTIL COMBINED. ADD THE SOUR CREAM AND BEAT UNTIL COMBINED. ADD HALF OF THE FLOUR MIXTURE, BEATING UNTIL JUST COMBINED. WHILE STILL BEATING, SLOWLY ADD MILK, THEN THE REMAINING FLOUR MIXTURE. SCRAPE THE SIDES AND BOTTOM OF THE BOWL AS NEEDED. BE CAREFUL NOT TO OVERMIX IT. POUR THE BATTER INTO A GREASED 9X13** BAKING PAN AND SMOOTH THE TOP. TAP/GENTLY DROP THE PAN ON THE COUNTERTOP A COUPLE OF TIMES TO REMOVE ANY AIR BUBBLES. BAKE FOR 25-30 MINUTES, UNTIL A TOOTHPICK INSERTED INTO THE CENTER, COMES OUT CLEAN. IF NECESSARY, ROTATE THE PAN ONCE DURING BAKE TIME TO ENSURE EVEN BROWNING. PLACE THE PAN ON A RACK TO COOL COMPLETELY.
Chocolate Frosting
TITLE: Rich Chocolate
PREP TIME: 5 MINUTES TOTAL TIME: 10 MINUTES INGREDIENTS 1 CUP UNSALTED BUTTER, SOFTENED TO ROOM TEMPERATURE 3 AND 1/2 CUPS CONFECTIONERS’ SUGAR 1/2 CUP UNSWEETENED NATURAL OR DUTCHPROCESS COCOA POWDER 3 TABLESPOONS HEAVY CREAM OR MILK 1/4 TEASPOON SALT 2 TEASPOONS PURE VANILLA EXTRACT
NOTES WITH A HANDHELD OR STAND MIXER FITTED WITH A PADDLE OR WHISK ATTACHMENT, BEAT THE BUTTER ON MEDIUM SPEED UNTIL CREAMY – ABOUT 2 MINUTES. ADD CONFECTIONERS’ SUGAR, COCOA POWDER, HEAVY CREAM, SALT, AND VANILLA EXTRACT. BEAT ON LOW SPEED FOR 30 SECONDS, THEN INCREASE TO HIGH SPEED AND BEAT FOR 1 FULL MINUTE. ADD 1/4 CUP MORE CONFECTIONERS’ SUGAR OR COCOA POWDER IF FROSTING IS TOO THIN OR ANOTHER TABLESPOON OF CREAM IF FROSTING IS TOO THICK. USE IMMEDIATELY OR COVER TIGHTLY AND STORE FOR UP TO 1 WEEK IN THE REFRIGERATOR OR UP TO 3 MONTHS IN THE FREEZER. AFTER FREEZING, THAW IN THE REFRIGERATOR THEN BEAT THE FROSTING ON MEDIUM SPEED FOR A FEW SECONDS SO IT’S CREAMY AGAIN. AFTER THAWING OR REFRIGERATING, BEATING IN A SPLASH OF HEAVY CREAM OR MILK WILL HELP THIN THE FROSTING OUT AGAIN, IF NEEDED.
Our Stories Sweet & Sour Strawberry Lemonade Our strawberry lemonade drink brings us back to so many amazing moments at the beach with our friends. All of us love going to the beach as a group and having fun in the ocean or having a picnic at sunset. The strawberry lemonade is a refreshing drink that is relaxing and delicious. When at the beach it is normally hot and the sun is always shining on our faces so we bring cool drinks to make the day even better. Our lemonade will be that drink that everyone wants on a day at the beach. While tasting our drink you will have the sensation of sweet and sour at the same time. The lemon juice gives a strong taste of sour and acidic flavor but also some tang. The strawberry cancels out some of the acidic flavors with a sweet and fruity taste. The water dilutes some of the sour and acidic flavors but also some of the sweetness. These ingredients make the perfect lemonade and perfectly balance each other out to make an amazing delicious drink. While developing this dish my partner and I wanted to create something that was simple yet delicious. We wanted a drink that reminded us of how much we love each other and how much we love our friends.
Sweet Cake and Rich Chocolate Frosting There are so many memories that we associate with our vanilla cake. The cake brings us back to so many happy memories with our friend group because of the jokes we have with each other. To better represent and make this cake more personal to us we have altered it to make it even more delicious and special. We added extra milk to the frosting for the cake to make it more creamy and enjoyable. When you bite into our moist and fluffy cake you will be filled with joy. There are so many different aspects to our cake that make it worth biting into. cont'd on next page
Our Stories . For instance, you may taste a nutty flavor because of the almond extract added to the cake. Or maybe the chocolaty taste of the creamy frosting spread on top. The combinations of all the flavors make for a perfect vanilla cake to eat. While making this dessert we wanted to incorporate our friends as much as possible and how much fun we all have together. We wanted a tasty dessert that all ages can enjoy.
Pocket Delights Our pizza pockets bring us back to so many memories of moments at school lunches with our friends. All of us loved attempting to microwave the pizza pockets but every time they either ended up burned or frozen which made us all laugh and smile. The pizza pockets are a warm crunchy but a soft meal that is comforting and delicious. When at home or school you may get overwhelmed or just need yummy food to make you feel better. Our pizza pockets will be that food that makes everyone want to reach for the plate. It is the food you will want on a stressful day, at home, or even at parties. While tasting our food you will have the sensation of a crunchy outside with a doughy inside. The warm bread with delicious cheese and sauce gives adults and older kids back feelings and memories of childhood, and younger kids a new exciting way to eat pizza. These ingredients make the perfect pizza pocket. While developing this dish my partner and I wanted to create something that was simple and delicious. We wanted a meal that reminded us of how much we love each other.
Jasmine Milk Tea With Boba INGREDIENTS
NARRATIVE
-jasmine iced tea -milk of choice -boba pearls
for our drink, we made jasmine milk tea with boba. Boba is made of tapioca starch that comes from the cassava root. This drink is Emma and Ryan's favorite. Emma always used to drink it when she was a little kid and she was so excited to share this drink.
DIRECTIONS -take your jasmine green tea and add it to your milk of choice -add your boba pearls and they will sink to the bottom
Emma Banafsheha, Ryan Moghaddam, and Tristan Kohanim
Miso Soup INGREDIENTS
-miso paste -dashi powder -green onions -sushi nori -soft tofu DIRECTIONS bring 4 cups of water to a boil -add 1 packet of dashi powder -add 2 1/2 table spoons of miso paste -add cut up green onions -add a cut up sheet of sushi nori
NARRATIVE for our appetizer, we decided to make miso soup. when we went to sushi all together, it was a cold day and the miso soup really warmed us up. miso soup is made of miso paste, dashi powder, green onions, tofu, and sushi nori. when Emma is sick, her mom always makes her miso soup. it warms her up and makes her feel so much better inside.
Emma Banafsheha, Ryan Moghaddam, and Tristan Kohanim
INGREDIENTS: 2 tablespoons yeast 1/3 cup warm water 3/4 cups plus 1 tsp sugar 2 cups warm water 3/4 cup vegetable oil 1 tbsp salt 1/2 cup honey 3 large eggs about 8 cups flour a large pot of boiling water 2/3 cup baking soda TOTAL TIME:
3 hrs and 40 mins
The main aspect of being Jewish is having family traditions to pass on to future generations. One great part of traditions is using different aspects to create modern traditions as well. One main Jewish tradition is having challah every Shabbat. Who doesn’t love warm homemade challah? We decided to make a twist of the traditional challah and make one of our favorites, soft pretzels from the dough. What makes this dish different is how you dip your dough into boiling hot baking soda water which gives it the pretzel taste.
Noa Sweet, Ryan Moss, and Addison Cooper
A
DIRECTIONS
1) put 1/3 cup warm water in a liquid measuring cup. Add 1teaspoon sugar then mix in the yeast, Stir. Let it sit until it is frothy and rising. 2) combine sugar, 2 cups of water, honey, oil, and salt in a large mixing bowl. 3) in a separate bowl, beat 3 eggs and add eggs to the sugar mixture. 4) Mix the yeast mixture into an egg mixture 5) mix in 4-5 cups of flour. 6) Gradually add more flour. After 7 total cups are in, you can start mixing with your hands (when it stops being sticky). If it's too sticky add a bit more flour at a time. 7) start kneading, for about 5 minutes or so. 8) clean out the dough bowl and dry. Rub a small amount of oil around the interior of the bowl. Put the dough in a bowl and flip it over so the whole thing gets a little coat of oil. Cover with a dish and let it sit for between 1.5 to 12 hours. If it's not rising, you can heat up the oven then turn if OFF and put the bowl in and close oven door. That seems to do the trick, especially when it's really cold out. 9) Punch down to deflate the dough, flip to over, cover with towel again and let rise another half-hour minimum. 10) Then braid! I usually get four good-sized challahs with this recipe but you can vary and do little rolls or two huge ones.
11) PLaces loaves on a parchment paper-lined cookie sheet and covers with a dish towel for 20 minutes minimum. Brush with egg was and bake in 350 degrees over for 28-30 minutes. At 20 minutes I rotate the location and orientation of the pans for even baking. If it is browning more quickly than it's baking, cover loosely with foil. 12) ENJOY!
HOW TO TURN CHALLAH INTO PRETZELS 1) add baking soda to a large pot of water, and bring to a roiling boil. Boil each pretzel for 30 seconds per side. 2) transfer pretzels to a baking sheet sprinkle with salt. Bake for 10 minutes.
TOTAL TIME:
10 min
Food is an adventure, expressing experiences and INGREDIENTS memories from the past. Food 10 cucumbers is an inspiration to my everyday life and a reflection 8 tomatoes of my Jewish heritage and 1 pepper culture. When COVID struck I Add lemon to taste was not able to visit Israel, my 1 ½ large avocado second home and the core of my Jewish essence. My dish is 1 tbsp basil Israeli salad, which displays ½ cup olive oil the restriction of not traveling RECIPE and bringing Israel to your home. This Israeli salad will 1) Cut up the cucumbers, tomatoes, pepper and avocado guide you through all memorable experiences in into small cubes 2) Add lemon to taste and add Israel and bring comfort and the basil and olive to the salad joy to you during these 3) Enjoy! difficult times.
PASTA INSPIRATIONS Growing up in a Jewish house I have learned that cooking is the main part of my culture. One time during Thanksgiving, I walked in the house and it smelled amazing. I have watched cooking shows my whole life with my mom, grandma, and sister. After that, I got inspired by Gordon Ramsey! The first dish I made was a toasted banana dessert. My dream after that was to attempt to make homemade pasta. I kept watching Gordon Ramsey and learned his techniques. I talked to my grandma and she gave her tips on where to be careful and not to be sad if it all breaks. I made my dream come true and gave it a shot and I did a good job. I used flour, eggs, olive oil, and salt. It was hard to keep the eggs in the middle of the flower because it kept overflowing but I got it all together. It worked on the first time so I made it again and came out just as nice. I was very proud of myself and everything came true.
PASTA TOTAL TIME: 60 MIN
- 4 large eggs at room temperature - 2½ cups semolina flour - 1 tbs olive oil - 1 tsp fine sea salt
TOMATO SAUCE TOTAL TIME: 15 MIN
- 1 can whole tomatoes -1/4th of an onion -3/4th cup basil - 1 bay leaf - 5-10 baby carrots
PESTO TOTAL TIME: 15 MIN
- 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach) - 1/2 cup freshly grated Romano or ParmesanReggiano cheese (about 2 ounces) - 1/2 cup extra virgin olive oil - 1/3 cup pine nuts (can sub chopped walnuts) - 3 garlic cloves, minced (about 3 teaspoons) - 1/4 teaspoon salt, more to taste - 1/8 teaspoon freshly ground black pepper, more to taste
DIRECTIONS FOR THE PASTA If you don’t have a food processor or stand mixer, no prob! 1. Place the flour in a mound on a large cutting board. 2. Then use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). 3. Add the eggs to the center of the well. 4. Sprinkle the salt and drizzle the olive oil on top of the eggs. 5. Use a fork to begin whisking the eggs. 6. Then once they are combined, begin gradually whisking some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. (If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.) 7. Then use your hands to fold the rest of the dough all together until combined. 8. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky. (If the dough seems too dry, add in an extra tablespoon or two of water, but you want the dough to be fairly dry.) 9. Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day
DIRECTIONS FOR THE SAUCES Pesto Sauce Recipe by Elise Bauer -Pulse basil and pine nuts in a food processor -Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times -Add the garlic and Parmesan or Romano cheese and pulse several times more -Scrape down the sides of the food processor with a rubber spatula -Stream in the olive oil -While the food processor is running, slowly add the olive oil in a steady small stream -Adding the olive oil slowly, while the processor is running will help it emulsifies and helps keep the olive oil from separating -Occasionally stop to scrape down the sides of the food processor -Stir in salt and freshly ground black pepper, add more to taste
Tomato Sauce -Pulse tomatoes in a blender until pureed -Saute vegetables with olive oil -Add puree when soft
BABKA TRADITIONS
Growing up, I always spent every Shabbat with my big family. My great Grandma Doreta has always loved sharing her food with others and feeding others. During COVID, I decided to learn how to make Babka and share it with others just like my great-grandmother. My family has a close family friend, who tried my babka and instantly loved it. Michael always talks about my babka and is willing to try my new recipes. Although nothing is like the smell of the shuk in Israel on a Friday afternoon, the smell of the freshly baked babka around my house truly brings aspects of Israel to my home and is a great way to start off Shabbat.
TOTAL TIME:
4 hours
INGREDIENTS
1 recipe Challah dough, unpretzeled 2 tbsp butter, melted 1/2 cup chocolate chips 1/4 cup cocoa powder 1/2 cup sugar 1 tbsp ground cinnamon 1 tbsp instant coffee 1/4 cup milk STRUESEL TOPPING
1/2 cup all purposed flour 4 tablespoons softened butter 1/4 cup of white sugar 1/2 teaspoon kosher salt
HOW TO FORM A BABKA 4) Using a sharp knife or clean kitchen shears, cut the log lengthwise down the middle. Turn the halves cut side up. Start at the top and braid or twist the two pieces together, then fold in half and twist together again. 5)Place in a greased loaf pan lined with parchment paper. Cover with a clean towel for about 1.5 hours until doubled in size. 6)Brush with egg was and sprinkle streusel. Bake at 350 for 25-30 minutes until the internal temp is about 180 degrees and a skewer can come out clean.
1) Melt butter and 1/2 cup of chocolate on the stove or in the stove or in the microwave in 30-second intervals until smooth. Remove from heat, stir in sugar, cocoa powder, and cinnamon until smooth. Let cool. 2) add in 1 tablespoon of instant coffee and milk mixture 3) Roll out 1/2 the dough (or 1/3 if making smaller babka) on a floured surface to a rectangle approximately 12 x 14 inches, doesn't have to be exact. Spread the filling over the surface, leaving a small border around the edges, and roll up into a log as tight as you can.
Benjamin Hartman
THE BEST HONEY CAKE
Ingredients
Directions:
Salt and Pepper Chicken
A recipe by Corine Hartman
Orzo and Rice Pilaf
This recipe originated in my family when my mom was a kid. She would love to eat boxed Rice a Roni. She wanted to replicate the flavor of her youth but did not want it to come out of a box. She scoured web sites looking for the perfect recipe. She knew that she had found it when the recipe was called Sarah's Rice Pilaf..her mom's name. The recipe is delicious and has become a staple in our home. It is soft and gooey and is like a party in the mouth. This recipe represents joy in my family, and I hope it can be for yours. as well
Prep time: 10 minutes Cook time: 35 minutes Servings: 6
Cheese Borekas A RECIPE BY KELLY MALKA
Ingredients and Directions Borekas 10pc Pastry dough: bought Cheese mix: Cottage cheese 1.5 cup Salt Black pepper 3tbsp feta cheese 2 tbsp of flour 1 egg Preheat the oven to 400 degrees Mix the cheese mix together Take the dough and cut in halves Put the cheese on one half of the dough Close the cheese dough half off with the other half of the dough Mix egg wash and put it on each of them and sprinkle sesame seeds on top Get a baking sheet and put wax paper on it Put the borekas a little bit apart from each other Put it in the oven for 30 minutes Take it out once you see it is golden brown on top Let them cool down Enjoy!
My Story My grandma makes cheese borekas a lot. Borekas is an Israeli dish that is popular in Jewish homes. When you go to Israel you will for sure bump into this dish and you should definitely sample the many different varieties. Sometimes my grandmother will bring cheese borekas over to my house and we have them for dinner. This dish is one of my favorites because it tastes amazing and every time I go to my grandma’s house, she has this dish ready. This dish has a crunchy and flaky dough on the outside and the perfect ratio of the cheese mix on the inside. This savory dish is at its best when it is fresh out of the oven. You can eat borekas any time of the day and they are one of the best comfort foods. They remind me of my grandma’s kitchen which always smells of delicious food because she always has something cooking in the oven. When you take them out of the oven they will look amazing, smell amazing, and taste amazing! Once you eat one you will for sure go for more!
Noa Gispan
Lemon Meringue Pie Tarts A RECIPE BY KELLY MALKA
ingredients and directions
Pie crust: 200g margarine or butter 100g sugar 300g rising flour (if not then flour with 1 tsp of baking powder) 4 tbsp orange juice or water Put in silicone trays and in the oven for 350 for 15 min Middle: 1 ¼ cup water ¼ cup lemon juice 1 cup sugar Pinch of salt In a pot to boil about 15 min MEDIUM HEAT ¼ cold water ¼ corm starch 3 egg yolks 50g butter Take egg whites to mix with ⅓ sugar in a mixer to make it a fluffy consistency and then use a torch over it when it is on the pie, Decorate it and ENJOY!
My Story This dish comes from my grandma, Kelly. Every Friday night my family and I go to my grandparent’s house for Shabbat dinner. Every week she makes different kinds of desserts including her lemon meringue pie. This is my favorite dessert she makes and is my number 1 request for dessert. I have taken this recipe and made them into smaller versions so everyone can enjoy one, or maybe a few! The crust is a crispy homemade easy recipe that anyone can make and enjoy! The lemon custard in the middle is the perfect ratio of sweet and sour. The creme on top puts the whole dish together like the cherry on top! When the dish is put together, you will for sure finish the whole batch! I hope you enjoy this dish as much as I do!
Noa Gispan
Passover Loaves A RECIPE BY KELLY MALKA
Ingredients and Directions Preheat oven to 400 1 ½ cups of water ¾ cup oil Turn on the heat to medium 1 tsp salt 1 tsp sugar (mix until boiling) 2 ¼ cups matzah meal ( before adding mix in 1 tsp of baking powder into matzah meal) (add when boiling) Mix it all at once until it turns into a dough Move to mixer Add 6 eggs one by one Turn mixer on high until everything is mixed Take a baking sheet and line it with wax paper Wet your hands with cold water and roll them into balls and place them on the baking sheet with spades in between each other Put in the oven at 400 for 10 minutes and then lower the heat to 350 for about 30 minutes
My Story My grandma has made these Passover rolls ever since I could remember. My entire family looks forward to them and once they are on the table, the basket gets emptied almost immediately. These rolls are delicious and they make Passover food just a little more normal. When you bite into a roll, it is warm and crispy on the top and will go perfectly with your favorite savory or sweet filling to put inside, whether it’s chocolate or hummus, it all tastes amazing! This year was the first year that I made them with her and now that I know how I am going to make these every year! These are musthaves for the perfect week of Noa Gispan Passover!