Posted in Uncategorized on September 12, 2012 |
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To all of you whose support, comments, constructive suggestions, and encouragement have kept me going, Shana Tovah. May this coming year be filled with health, happiness and joy. First and foremost here are some tips to keep us all “safe” in the place we love to spend time, our kitchens.
Houston Fire Department (HFD) Offers Cooking Safety Tips
HFD reminds residents that cooking is the number one cause of residential fires and is preventable by following these safety tips:
• Always, have a working smoke detector!
• Over half the people attempting to extinguish a kitchen fire are injured. Often the best advice is to get everyone out of the house and call the fire department (911) from a neighbor’s house.
• Use a moderate cooking temperature
• Don’t overfill the container
• If you must leave the kitchen, turn the burner off (Unattended cooking is the primary cause of kitchen fires. Over half of these are grease/oil fires.)
• Turn pot handles away from the front of the stove. Curious children may reach up and grab the handle, pulling the hot contents down on themselves.
• Don’t position handles over another burner, it may catch on fire or burn someone who touches it.
• Wear short sleeves or tight fitting long sleeves when cooking to reduce a clothing fire hazard.
• Shield yourself from scalding steam when lifting lids from hot pans.
• Make sure pot holders are not too close to the stove. They could catch fire!
• Keep ovens, broilers, stove tops, and exhaust ducts free from grease.
• If there is a fire in the oven – Turn off the oven and keep the oven door closed.
• Never try to move the pan, don’t throw water on it, and don’t put flour on it.
• If you attempt to extinguish the fire, it is best to use a class ABC multipurpose fire extinguisher. Follow the manufacturer’s instructions – stay back 6 to 8 feet and be careful not to spray the grease out of the pan. Baking soda can also smother the fire. Fires can double in size every 30 seconds.
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Posted in Appetizer, Chicken, Eggs, Passover, Turkey, Uncategorized, tagged Boneless chicken, Chicken Cutlets, Eggs, Houston, Matzo, Passover, Schnitzle on April 17, 2012 |
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My colleague at work calls them her Divas In Training, the young women who cook with her every Sunday, learning to make the family recipes by her side. I had a similar experience this Passover when we were joined by young women for almost every holiday meal. The kitchen was filled with chitchat along with the sound of stainless steel spoons hitting metal pots, of salad dressing being whisked, and of chicken Schnitzle sizzling in hot oil. My favorite kind of noise, the noise of a busy kitchen.
Once upon a time I too was a young and inexperienced cook and stood in the kitchens of women whose food I enjoyed, so I could learn from them. It just so happens that this Passover, Schnitzle was served at least 3 or 4 times over the course of the week (some from Fresh Foods Catering
in Houston, Texas.) At one point I was asked to post my recipe for Schnitzle (you can also try the non-Passover version of Schnitzle
and see which you prefer) and so this is for “the girls.”
I love the idea that a new generation of women, all busy with their careers, and some with families, still want to take the time to prepare Schnitzle. It’s like keeping a little part of Passover alive all year long, until it rolls around again. Just remember to listen for the sizzle.
6 chicken cutlets
2 eggs, beaten
1 cup Matzoh Meal
1 tsp salt
1/2 tsp pepper
1/2 cup canola or vegetable oil
Lemon cut in wedges
Place the Schnitzle between sheets of wax paper and pound to a thickness of about 1/4 inch. Place beaten eggs and matzoh meal in wide bowls. Season matzoh meal with salt and pepper. In the meantime heat oil in frying pan. Dip each cutlet in egg mixture and then in matzoh meal and place on a large plate. Do not stack. Test to make sure oil is hot enough. Dont’ be impatient, this step is really important. Cook the Schnitzle until golden brown, about 3-4 minutes on each side. Don’t crowd the pan. As the cutlets are done, put them on a cookie sheet lined with paper towels. Serve with lemon wedges. Serves 3.
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Posted in Uncategorized on March 25, 2010 |
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I am inspired. I just returned home after seeing a documentary called Food Fight by Chris Taylor, one of a series of monthly documentaries brought to Los Angeles by “Something to Talk About.” The message was simple; eat well, eat local and prepare delicious healthy meals that you are proud to share with friends and family.
My plan is to go to the Hollywood Farmer’s Market on Sunday morning and find further inspiration. I may find the perfect green zebra heirloom tomatoes to serve with my favorite vinaigrette, or purple fingerling potatoes to roast alongside the garlic chicken. And I can never resist the small bunches of multicolored radishes that will be beautiful on the seder plate. I will taste and smell and touch and savor the experience.
I look to you for inspiration as well. It is time to share. If you have a favorite family tradition or story or Passover recipe, please send them in and hopefully we can all inspire each other.
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Posted in Uncategorized on March 19, 2010 |
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The previous seven recipes were all included with Passover in mind. I hope you try them and enjoy them. After Shabbat I plan to add one more recipe each day till Erev Pesach.
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