Piesgiving 2016 is Coming!! ~ What Pies Would You Like to See~ Noreen's Kitchen
Fall is almost here, by calendar standards! September is half over and October is on the way with even cooler days and almost cold nights. We set our sites to raking leaves, carving pumpkins, planning little ones Halloween costumes and some of us plan for our Thanksgiving meal! With this in mine I am happy to report that Piesgiving 2016 is on the way!
Starting in October we will plan to spend six weeks featuring one to two pies a week in preparation for the Thanksgiving feast! So let's get our pie on! What pies do you want to see? Are there pies you have always wanted to try but never got the chance? Leave me a comment and let me know what they are! Your pie request may just end up on the list!
No matter what your favorite, be it apple, pear, plum, lemon, custard, chocolate, coconut or anything in between, pie is a perennial favorite and has been for centuries! Pies have been made since the middle ages when they pretty much stuffed just about anything into a crust! I am planning some special surprises during our Piesgiving celebration so be sure you are subscribed so you don't miss out on a one!
I hope you will leave me your suggestions for our wish list and I hope that yours gets chosen! I am sure, no matter what pies make the list, we will all have lots of fun making this journey together!
Here's to Piesgiving! Let the fun begin!
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Prune and Apricot Hamantaschen
Prune and Apricot Hamantaschen is the perfect Hamantaschen recipe, with a dough that holds its shape as it bakes, without being too dry or brittle. It has the perfect consistency and flavor, and it’s filled with either stewed prunes or stewed apricots. This Hamantaschen recipe is one that you’re not going to want to miss!
As always, the tools you'll need and the exact ingredients with their precise measurements are
listed right after my introduction in the video.
Jewish foods | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Jewish foods
00:01:32 1 Influences on Jewish cuisine
00:01:42 1.1 Kashrut—Jewish dietary laws
00:03:45 1.2 Geographical dispersion
00:05:04 2 History of Jewish cuisine
00:05:14 2.1 Biblical era
00:07:58 2.2 Talmudic era
00:09:57 2.2.1 Structure of meal
00:10:49 2.3 Middle Ages
00:13:09 2.4 Modern era
00:14:27 3 Jewish cuisine variations
00:15:35 3.1 Ashkenazi
00:15:44 3.1.1 Origins
00:16:28 3.1.2 Fish
00:18:38 3.1.3 Soups
00:20:40 3.1.4 Bread and cake
00:22:12 3.1.5 Meat and fats
00:23:58 3.1.6 Sweets and confections
00:24:50 3.1.7 Side dishes
00:25:41 3.2 Sephardi, Mizrahi and Italian Jewish cuisine
00:27:18 4 Shabbat and holiday dishes
00:27:27 4.1 Shabbat
00:29:44 4.2 Rosh Hashanah
00:32:06 4.3 Yom Kippur
00:32:28 4.4 Sukkot
00:32:48 4.5 Hanukkah
00:33:23 4.6 Purim
00:33:40 4.7 Passover
00:36:28 4.8 Shavuot
00:36:43 4.9 Tisha B'Av
Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain
Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.
You can find other Wikipedia audio articles too at:
You can upload your own Wikipedia articles through:
The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
=======
Jewish cuisine is a diverse collection of cooking traditions of the Jewish people worldwide. It has evolved over many centuries, shaped by Jewish dietary laws (kashrut), Jewish Festival, and Shabbat (Sabbath) traditions. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the whole world.
The distinctive styles in Jewish cuisine are Ashkenazi, Sephardi, Mizrahi, Persian, Yemenite, Indian, and Latin-American. There are also dishes from Jewish communities from Ethiopia to Central Asia.
Since the establishment of the State of Israel in 1948, and particularly since the late 1970s, a nascent Israeli fusion cuisine has developed. Jewish Israeli cuisine has especially adapted a multitude of elements, overlapping techniques and ingredients from many diaspora Jewish culinary traditions.
Using agricultural products from dishes of one Jewish culinary tradition in the elaboration of dishes of other Jewish culinary traditions, as well as incorporating and adapting various other Middle Eastern dishes from the local non-Jewish population of the Land of Israel (which had not already been introduced via the culinary traditions of Jews which arrived to Israel from the various other Arab countries), Israeli Jewish cuisine is both authentically Jewish (and most often kosher) and distinctively local Israeli, yet thoroughly hybridised from its multicultural diasporas Jewish origins.
МОЯ ЛЮБИМАЯ ЖАРЕНАЯ КАРТОШКА. КАК ПОЖАРИТЬ КАРТОШКУ. РЕЦЕПТ ПРИГОТОВЛЕНИЯ
МОЯ ЛЮБИМАЯ ЖАРЕНАЯ КАРТОШКА. КАК ПОЖАРИТЬ КАРТОШКУ. РЕЦЕПТ ПРИГОТОВЛЕНИЯ
Как пожарить картошку? Предлагаю свой вариант вкусной картошки на сковороде. Готовлю самую вкусную картошку с луком.
Еще, чтобы быстрее пожарить картофель, перед жаркой ломтики нужно поместить в кипяток и затем хорошо высушить. Благодаря этому картофель приготовится побыстрее, а результат будет на высоте.
Попробовав хоть раз этот рецепт, по другому жарить картошку Вы уже не будете! На ночь и на пустой желудок не смотреть. Простой, доступный и очень вкусный способ приготовления жареной картошки!!!
Recipe, Rezepte, Rezept, Odessa_lipovan.
Друзья ПОДПИСЫВАЙТЕСЬ на
мой Инстаграм
#одесскийлипован #Recipe #rezepte #картошка
The 73rd Annual Latke vs Hamantash Debate (2019), presented by UChicago Hillel
The Latke-Hamantash Debate has been a cherished UChicago tradition since 1946, rigorously questioning the merits of the festive foodstuffs of Hanukkah and Purim.
For the past 73 years, the Latke-Hamantash Debate has reveled in ornate silliness while featuring prominent faculty, Nobel laureates and UChicago presidents. The tongue-in-cheek proceedings have inspired similar debates across the country, and even a book published by the University of Chicago Press.
In 2019, members of the University of Chicago community argued for the superiority of potato pancakes versus cookies—this time, with a focus on our planet. The question at hand: Which can best benefit our biosphere?
The Nov. 25 event, hosted by the University of Chicago Hillel, took place in Mandel Hall. Presenters included Assoc. Prof. Marc Berman, a psychologist who has studied the effects of trees on a person’s health and happiness; Jessica Kirzane, who teaches courses on Yiddish language, literature and culture; and Raymond Lodato, who teaches courses on environmental policy and urban sustainability. Lect. Ben Callard moderated the debate.
Learn more about the Latke-Hamantash Debate at UChicago Hillel's website:
➡ Subscribe:
About #UChicago:
Since its founding in 1890, the University of Chicago has been a destination for rigorous inquiry and field-defining research. This transformative academic experience empowers students and scholars to challenge conventional thinking in pursuit of original ideas.
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ACCESSIBILITY: If you experience any technical difficulties with this video or would like to make an accessibility-related request, please email digicomm@uchicago.edu.
KRUU FM's Great Taste 1-9-13
Great Tasting Cheese, Wine, and Talk on GREAT TASTE Live from Hy-Vee this Wednesday
Wed
Jan 09
7:00 pm -
8:00 pm
Fri
Jan 11
7:00 am -
8:00 am
by Steve Boss
During our live broadcast from Hy-Vee, GREAT TASTE has a local/regional focus this week. Joining us for a discussion about the ongoing evolution of the local food economy are four of our dedicated area producers: Cary Spray (Nature's Way), Claude Nicholson (Sharon's Produce), Steven McLaskey (MUM Green House), and Barb Grijalva (Back to Basics). Also, we have a delegation coming from Ottumwa organized by Executive Chef/Department Chair of the Indian Hills Culinary Arts Program, Gordon Rader. Chef Rader has been one of the primary movers behind the effort to establish a year-round indoor market and educational facility in Ottumwa, called Market on Main.
We'll take some time out of our serious round table to talk about and sample local cheeses from Milton Creamery, Reichert's Dairy Air, Maytag, and more, plus we'll enjoy the cheeses with several different wine selections. Chef Rader sent along the attached chart to help everyone simplify the wine and cheese pairing process.
We're on the air at 7:00 pm CT. Join us at Hy-Vee where you can enjoy live radio, a lively discussion, and enliven your taste buds. Over the stream, you can still be part of the most delicious 60 minutes on radio-
Archives of Great Taste programs are located at- and recent programs are also available for viewing at the Fairfield Media Center's website-
Many of you have asked for the rugelach and candied nuts recipes used on last week's show. Al Davis and Heli Claire Withespoon sent them to me for everyone to enjoy.
Rugelach - Cream Cheese pastries/cookies-Al Davis
Dough Filling
1# Each: cream cheese, butter & flour - 1 TBSP Cinnamon
Blend til creamy (1# flour = 4 C) 1 C. Sugar
Refrigerate 12-24 hours 1 C. Yellow raisins (dark OK) 2 C. Finely chopped walnuts - toasted mix together - optional chop raisins
Topping: 1/2 C. milk w/1 tsp sugar
Preparation: Divide dough into 8 balls and refrigerate:
1. Roll one ball on floured countertop in 10 circle - 1/16 inch thickness and cut into 8 wedges (pizza style using pizza circle cutter)
2. Cover 10 circle w/filling
3. Starting at the wide end, roll each wedge to tip (tuck tip under)
4. Bend ends into crescent and baste w/topping
5. Bake at 350 until golden brown. Approx 25 min. Let cool on rack.
Notes: Weighing flour gives bit more accuracy.
Raspberry, apricot, chocolate or lekvar (prune) filling are used often. One can roll dough rectangular pieces (5 inch X 12 inch approx). Fill and form logs. After chilling cut into 3/4 to 1 inch sections. Another option is to roll dough into a rectangle and cut 2 inch squares, fill and then fold over opposite corners.
Above recipe makes 64 crescents or 100 log pieces.
Candied nuts-Heli Claire Witherspon
1 lb nuts (not toasted)
1/4 lb. sugar
a large pinch of salt
water
*dried fruit (optional)
2 large bottomed pots
a wooden spoon
a parchment lined sheet pan
Add sugar and salt to one pan, add enough water to make a wet sand mixture. Place over medium heat and melt, and it will begin to bubble. Continue to heat the mixture until it is roughly 235-240*F, the bubbles will begin to slow (please note: the bubble will not be smaller, just take longer to pop) which is a good indicator that it is time to add the nuts. Stir constantly. The sugar will re-crystallize and appear sandy. At this point the nuts should be evenly coated with sugar and are ready to caramelize. Transfer the nuts into the clean pot and return to heat. Leave any excess sugar in the original pan, and set aside. Continue to stir constantly. When most of the sugar has caramelized, you can add some dried fruit, be careful not to add it too early or it can burn before the nuts are done. When all of the sugar has caramelized remove the nuts from the heat and turn them out onto the parchment lined sheet pan. Carefully spread them out so they are an even, single layer on the parchment paper. Let cool, brake into clusters and serve.