How To make Esther's Purses
Filling:; (recipes to -follow) 3 Eggs; or 3/4 cup egg subst
1 c Sugar
1/2 c Canola oil
1/2 c Orange juice
4 1/2 c Flour
1/4 ts Baking soda
1/2 ts Salt
3 ts Baking powder
Confectioner's sugar Make the fillings and set aside until ready to use. Heat oven to 350. In a large mixing bowl, beat the eggs (or substitute), adding the sugar as you beat. Continue beating, adding the oil and orange juice. In another bowl, conbine the dry ingredients, mixing well. Add these to the beaten egg mixture. The dough will be a little sticky, but don't add more flour at this point or the cookies will come out hard. On a lightly floured pastry board, roll part of the dough to a thickness of 1/8". Cut out circles with a 3" cookies cutter. Always include the scraps from one rolling with fresh dough from the bowl. This way, you will not use too much flour and the cookies will come out tender, not hard. Fill with about 1 teaspoon of filling (either Date Orange or Nut filling; separate recipes). Shape cookies by folding the dough over the filling. Close the edges with a fork. Repeat with remaining dough. Bake about 20 minutes. Remove cookies from the oven and cool on wire rack. While cookies are still warm, roll them in powdered sugar. Cool thoroughly before serving. Store in an air-tight container. May be frozen. Makes 6 dozen cookies. -----
How To make Esther's Purses's Videos
Hot Moms, Pregnancy Tests & Going Through Strangers’ Bags - Esther Povitsky - Hot for My Name
Esther Povitsky explains how she uses her mom’s hotness to her advantage and rummages through audience members’ bags. (Contains strong language.)
Watch the full special on the Comedy Central app or here:
Esther Povitsky: Hot for My Name
Original airdate: July 17, 2020
#StandUp #EstherPovitsky
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Comedy Central Stand-Up: Anti-Bias Statement:
What’s cooking in Esther’s Kitchen: the Earth Day episode.
We’re back in the kitchen, and we’ve got something really special for you this time. To celebrate Earth Day, we thought what could be better than a soup that helps you generate your own wind power? And with that, we proudly present “Esther’s Black Bean Soup” aka. “The Wind Maker.”
Esther's Black Bean Soup
Cuisine: Esther Approved, Soup, GF
Prep Time: 20 minutes
Serves: 6 cups or 1-1/2 litres
Author: Chef Linda | Esther’s Kitchen
Ingredients
• 1 teaspoon olive oil
• 1 medium organic yellow onion, diced
• 2 whole organic garlic cloves
• 1 cup salsa-mild, medium or hot (your heat choice)
• 2 cups vegetable broth
• 2 (15.5 oz/458ml)) cans organic black beans, undrained, unrinsed
• 1/4-1/2 teaspoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon smoked paprika, adjust to taste
Garnish
Fresh cilantro leaves, non-dairy sour cream or non-dairy plain yogurt, tortilla chips or flour tortillas
Cooking Method
1. Add the olive oil, onion and garlic to a medium size soup pot. Sauté the onions and garlic for 5 minutes over medium-high heat or until the onions are translucent and softened.
2. Add the remaining soup ingredients to the soup pot. Stir to combine. Cover the pot with a lid and turn the burner to high. Bring the soup to a boil. Turn the heat off once the soup begins to boil.
3. Purée the soup in the pot with a hand immersion blender. Or allow the soup to cool down slightly before pouring the soup into a blender. Blend until puréed. Be careful removing the lid off the blender pitcher because the steam will be hot.
4. Ladle the soup into serving bowls. Garnish with sour cream, cilantro leaves, and a side of corn tortilla chips or warm flour tortillas. Serve the soup with salt and pepper to taste.
Lesson 2: Warqa Dough Cooking from Esther McManus 2 of 2
I and Fran Costigan were given a lesson in making warqa, the world's hardest to cook dough, in Esther's kitchen in Philadelphia. Esther McManus is considered to be the queen of warqa. I met her over 21 years ago at an event in New York City where she was doing a demo for a culinary group. She explained that the origins of warqa are considered to have begun when a Moroccan woman tried applying some dough to a sun-heated rock. There are ‘warqa witches’ who go from house to house, but Esther learned on her own, perfecting her unique technique when she arrived in the US and it took her 5 years of constant experimentation. Esther developed a more sophisticated technique inverting a flat heavy pan on top of a stove burner.
A vintage video has recently appeared of a Julia Child episode, in which Esther is teaching her how to make croissant (still available on YouTube).
Lesson 2: Esther gives pointers as Rose attempts her first tries of applying the warqa dough onto the warqa pan. The key pointer being to quickly dabbing the dough onto the hot pan, and then pulling away the remaining sticky dough before the pan can cook part of it .
Chocolate and Esther Price | Far Hills Speaker Series
The iconic gold foil box with the red ribbon is so well known in the Dayton region, but how and where did Esther Price’s candy making start? Esther Price’s love of chocolate was born in Dayton. Esther discovered her interest in candy making when she learned how to make fudge in a seventh-grade home economics course at Dayton Public Schools. The teenage hobby turned into a passion after Price started a family and began selling sweet treats from her Dayton home in 1926. Esther Price Candies has grown since those early days selling over a million boxes of candy each year. Those chocolates are made at the Wayne Avenue facility using the same recipes Esther Price herself perfected. In addition to the history of Esther Price and Esther Price Candies, Quality Manager Jim Revelos will take us on a virtual tour of the facility and discuss chocolate making.
Ginger Gonzaga | Cocktales with Little Esther
Little Esther (@littleesther) sits down with Ginger Gonzaga (@gingerthejester) to chat role playing fantasy, non-sexy dance moves.
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