The Chosen Food
The White House Office of Public Engagement and the National Endowment for the Humanities host an interactive event with curators of the Chosen Food, an interactive exhibit currently on display at the Jewish Museum of Baltimore that explores the relationship between the customs and culture of the American Jewish community and food , the White House Kitchen, and Jewish celebrity chefs to explore the unique histories and lore of these foods and their place in the American Jewish experience. March 28, 2012.
The Egg Kichel
Menachem Berkowitz, junior chef in the Kettle & Cord kitchen, demonstrates how to prepare this staple Jewish dish in your kitchen at home.
This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights. This recipe is the second in the Pesach Recipe series.
The trio of egg kichel, herring and a L’chaim is synonymous with a Shabbos Kiddush. This oddly airy yet crunchy cracker has remained a steadfast of Jewish cuisine into the 21st century, undergoing various cultural iterations along its culinary journey.
Today we present a Kosher L’Pesach version of this traditional cracker (Note: This recipe contains corn starch). Kichel is the perfect snacking break from munching on Matzah, and is simple enough to make that you can take a break while your kids work in the kitchen.
In this video, Menachem Berkowitz, a junior chef in the Kettle & Cord kitchen, presents four varieties of flavored toppings for this classic cracker: Sugar, salt, fried onions and chocolate dipped.
For more videos from the Kettle & Cord kitchen, make sure to subscribe.
You will need:
3 eggs
3/4 cup potato starch
2 Tbsp Sugar
1/2 cup Oil
Toppings:
Onion
Kosher salt
Sugar
Chocolate chips
Directions:
1. Mix eggs, starch, sugar and oil in the mixer.
2. Spread on cookie sheet.
3. Bake for 10 minutes on 350.
4. Cut kichels into rectangles. Sprinkle on desired toppings
5. Bake for another 30 minutes. Enjoy anytime
Easy Steps Lead To Delicious Strawberry Rhubarb Cobbler
Claudia Fleming, owner of the North Fork Table and Inn in Southold, Long Island, shows how to make strawberry rhubarb cobbler.
easy vegan rhubarb crumble recipe (+ slightly unnecessary long intro featuring my face lol)
Hellooo you guys!
I filmed this little video a few weeks ago when rhubarb was still in season (I know I messed this one up lol) and was then hesitant to post it because I thought well, I kind of missed the moment now, right? BUT I asked you guys on Instagram if you'd still wanted to see it and turns out: you do! (thank you!! love y'all hihi!) Sooo, here we are now: an easy vegan (slightly healthier??) version of a lovely rhubarb crumble! Of courseee this crumble is just as good with other fruits, so it isn't too much of a shame that you can't recreate it with the original rhubarb filling at the moment! (there's always next spring I guess, hahaaa...)
I also filmed an awkwardly long intro because I wanted to ask you, if there's anything food-related on my Instagram (@choartemi) that you'd be interested in seeing as a recipe video, so if something is coming to your mind, hit me up in the comments or directly on Insta and we'll see!
Ok, enough now, measurements and such are below as always and I hope you'll have fun watching the video!
RECIPE INGREDIENTS & EXACT MEASUREMENTS:
Easy Vegan Rhubarb Crumble
- about 3 larger pieces of fresh rhubarb
- a handful of fresh strawberries
- 1 tsp vanilla
- splash of water
wash, (peel) and cut rhubarb into smaller bits, then heat up with some water in a pan until soft, add strawberries and vanilla and remove from heat after a few minutes of sautéing.
- 1 cup (spelt) flour
- 1 tbsp natural cashew butter (aka unsalted, unsweetened)
- 3 tbsps maple syrup
- pinch of salt
- a handful of oats
- optional: more vanilla, cinnamon, pumpkin pie spices, etc.
combine all ingredients and form a dough. pour rhubarb / strawberry mix into a baking dish and crumble dough on top. bake in a preheated oven at around 190°C for about 30 minutes until golden brown.
MUSIC USED:
Carter Vail - Melatonin -
INSTAGRAM:
Thanks for watching and lots of love to y'all,
Artemi
Apple-Berry Tart with Cinnamon-Walnut Crust - Savory
Instead of flour, this dessert’s crisp crust relies on toasted walnuts and matzo meal for structure. Tart berries and sweet apples join forces for a delectable, fruity filling. Get the full recipe at Visit our website for more recipes, videos and tips.
Martha Stewart Makes Cookies | Martha Bakes S3E12 Cookies
Get your day off to a healthy start with a nutritious breakfast cookie. Learn the technique for creating the subtle nutty flavor that makes these brown butter cookies so special and how you can easily transform a simple macaroon with the addition of one or two ingredients. Plus, graham crackers so good you'll never want to go back to store-bought.
#Cookies #Dessert #Snack #Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:59 Breakfast Cookies
06:45 Coconut Macaroons
10:44 Brown-Butter Cookies
17:28 Graham Crackers
23:40 Baking Bonus: Graham Cracker Ice Cream Sandwiches
Thank you for watching Martha Bakes! Classic Martha is back, as Fridays at 10AM we present full and segmented original episodes of Martha Bakes, originally aired on PBS.
Full Recipes:
Graham Crackers-
Brown Butter Cookies -
Breakfast Cookies-
Coconut Macaroons-
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Cookies | Martha Bakes S3E12 Cookies