Kosher Dosher...“I am a culinary Heretic"

Staying home during the Virus had made me gain weight. But I've been baking a whole lot more with my daughter. I've been making Pineapple Upside-Down-Cake for over 30 plus years and have never deviated from the original recipe (Not my recipe). I have also used this recipe with Sliced Peaches, and it, too, came out beautiful.  Ingredients. 1/4 Cup of Butter 1/2 Cup of Firmly Packed Brown Sugar 7 Slices of canned Pineapple Drained very well 7 Maraschino Cherries 1 1/4 Cup of All-Purpose Flour 1 Cup of Sugar 2 Teaspoons of Baking Powder 1/2 Teaspoon of Salt 1 Large Egg 6 Tablespoons of Vegetable Shortening 3/4 Cup of Whole Milk 1 Teaspoon of Vanilla Extract Option- Powdered Sugar as well as Whipped Cream. 9-Inch Cake Pan or Springform Pan. Use parchment paper on the bottom on the pan. If using a Cake pan, make sure to Butter up and flour up. If using a Springform Pan, do the same thing but place a foil on the very bottom to mitigate leaks. You m...

My daughter found this recipe among my things. Some back story is in need though. Probably ten plus years ago, she found the recipe among my plethora of cookbooks and recipes and wanted to make the Banana Bread. I told her sure, but we never got back to actually making the recipe. Anyhow, since COVID-19, aka Wuhan Virus, we have been spending extra time at home, and since we love Bananas, we found our selves making Banana bread often. Since this writing, my daughter has this recipe at least 6x. In case you cannot read this recipe (don't know where it came from), I'll write it out for you. We are going to try the other recipe on the card soon.  1.5 Cups of Sugar 2-Eggs 1-Tsp Baking Soda 1.75 cups of AP Flour 1-Tsp of Salt 1/2 of a neutral oil 1/2-Tsp Baking Powder 3 Very Ripe Bananas 1-Tsp of Vanilla Extract which I always add 1/2- of Water (Optional Pecans) In a large bowl mash, the bananas using a potato masher and add other wet ingredients and m...

The other day my wife came home from Costco with Cauliflower bites, and after tasting, I said to myself I can make these. Oh, and sorry to burst your balloon, but if you are doing this to save money, you are not. The advantage of doing it yourself is obvious. It's fun, and you can make any flavor you want.  Breakdown the Cauilfower into bite-size pieces. You might consider saving the hard endpieces, which adds to the overall yield. Don't forget, they will shrink a lot.   Use fat to coat these babies up so the spice will adhere. I used just a tiny bit of Schmaltz . I used bacon salt, but you can choose whatever you want. How about Nacho cheese, Curry Rubs, Italian spices, and Parmesan cheese. Just use your imagination.   Dehydrate until Crunchy. I used a temp of 135f, and it took a very long time. It took so long I forgot the time.  I started with 11-Lbs of Cauliflower. The yield was under 8-oz. 

When one asks what are you grateful for I always add in "Leftovers" Thanksgiving leftovers are the greatest gifts one can ask for if you ask me.  It's that time of year that I go crazy and try to come up with something new and brilliant. These last couple of years, I've done the pasta thing, quiche, and casserole, etc........and one of the most fabulous creations was my Ballalicious-Arancini-Americani Thanksgiving . These babies were freaking amazing, and I have not topped them in 4-years. If you have not made them, it's a must. This puff pastry all-inclusive Thanksgiving dinner comes close but does not surpass the Arancini-Balls.   There's nothing crazy here... No measurements, either. I took leftovers and dumped them into a bowl. Ingredients- Turkey (smoked, non-smoked, and different parts), Potatoes, Stuffing, Gravy, and cranberry sauce.  Mix, taste and adjust...... Store-bought Puff-Pastry... Rolled out and cut into squares... ...

What do you do with very ripe Bananas? Why not make a sauce. The thought for the dish came from watching the Food Channel. I  saw this dish called Flying Jacob , which is a Sweedish Caserle Dish that incorporates Bananas. I've never made a savory dish using bananas, so I figured I'd give it a shot. Not sure why, but I thought curry would work well with Bananas. Maybe it was the color? Anyhow, I am glad I did because it came out very well. The fat I used for this dish was Schmaltz , which is made from chicken fat. You can use any fat you want, but I love chicken fat, and since this dish has chicken, it will enhance the flavor. I used about 3 lbs (1.4 Kg)) of Chicken thighs. The chicken thighs were coated with a combo of Tandori Masala and Curry Powder. I also used a non-salt seasoning that had garlic and a few other herbs and spices.  The Chicken thighs were cooked on Med-Hi until they were golden. Note: I was not worried about the internal temp....