Pilaf is typically a rice dish – sometimes made with wheat in place of rice – typified by cooking the rice with herbs in broth. Sometimes it has meat in it, sometimes it’s just the side dish. It is known for having grains that don’t really stick together and are light and fluffy. In America, … Continue reading
Here is another recipe for Mondel bread, similar to the previous recipe for Passover Mondel Bread. You may remember that Mondel bread is actually a twice-baked biscuit similar to a biscotti. The two oven temperatures shown on the card are for the first and second baking. Since it doesn’t say how long to bake them, … Continue reading
Prunes really have a bad reputation, but the really are a nice fruit in the plum family. They just happen to be associated with…regularity. They are a blue-black in color, and most people find them dried or stewed. You used to be able to find them fresh, although I think the demand has dropped off … Continue reading
Here’s another Passover dish called Kugel. According to Wikipedia, kugel was traditionally a savory pudding made from egg noodles or potatoes. At some point, different regional tastes created sweet kugel with the addition of sugar and cinnamon. This particular one calls for fruits and nuts. The name comes from the early shape which was a … Continue reading
Alternately spelled “mandel,” this recipe is for a traditional cookie also called Mandelbrot. Mandel bread is a Jewish baked good similar to biscotti in its crunchy consistency. They were popular with Askenazi Jews and rabbis in Eastern Europe due to it being durable and long lasting. There are variations including cinnamon, chocolate chips and nuts. … Continue reading
Gram's Recipe Box 