Archive for the 'Cheese' Category


Red Cabbage Slaw

This is cross-posted at The Fink Farms Dirt.

A cabbage harvest in July?

In California, it works. (We planted late in a mild winter.)

That means just in time for outdoor Shabbes dinners, we have the basic ingredient for coleslaw.

But with this gem-like vegetable sitting on my kitchen counter, I couldn’t bear the thought of traditional coleslaw: cabbage shreds drowned in mayonnaise and sugar. I decided to celebrate the color.  The following recipe is adapted from several sources.

What’s for Breakfast?

This entry is cross-posted at .

I am pretty excited this morning, because today’s the day that the grounds manager from a small local college is coming over to spend a few hours helping me salvage a row of overgrown, antique quince bushes and convert a small corner of my yard into an edible garden.  I expect that we’ll be working pretty hard, so before he gets here I need to eat breakfast, and that’s what we’ll be discussing today.

Parmesan Cheese Now Available From Sugar River Cheese Co.

Sugar River Cheese, a kosher cheese company, has just announced that they now have parmesan cheese!  It took over two years to develop this cheese, with the characteristic flavor and  texture that makes parmesan so unique.

Going to the Source: A Look at Sustainable Dairy through the Eyes of a Dairy Farmer

By Rachel Gelman, Hazon Food Area Intern

There’s no doubt that including dairy in your diet can have a wide array of health benefits. Dairy staples such as yogurt, milk, and cheese offer a healthy dose of calcium, protein, and vitamin D. Consumption of low-fat dairy has been proven to help lower blood pressure, and the calcium that comes from dairy can increase bone density and has even been linked to weight loss. Plus, it’s absolutely delicious! But there are also some considerable reasons to choose organic dairy products over their non-organic counterparts.

Go for the Gusto

This entry is cross-posted on

Two months ago, the Cleveland Plain Dealer published its own commentary on the obesity epidemic with a series whose cover page spelled out, in large type, the words, Eat, drink, and be sorry. Excuse me? Eat, drink, and be SORRY? The actual quote,from Ecclesiastes,reads, Eat, drink, and be merry, so that joy will accompany him in his work all the days of his life And herein lies the problem.

Shavuot on the Farm

“On our farm, the house is bedecked with fragrant lilacs and green branches weve cleared from the woods. Tonight, were making chvre blintzes drizzled with rhubarb sauce for a sweet supper…”

Are you salivating yet? Click here to read more about Shavuot on the farm from our friends at Ten Apple Farm.

Click here for a recipe for the deliciousness you see in the picture above.

Why Raw is Better

Thanks to Karen Radkowsky for this guest post.  Karen is the President of Limmud, NY.


When Alan Glustoff founded 5 Spoke Creamery in 2005, he put his years as a dairy technologist to work. Glustoff set out to make artisanal kosher cheeses that rivaled their non-kosher counterparts, and his success speaks for itself.  Today, 5 Spoke Creamery’s Kof-K certified cheeses are served in the finest non-kosher restaurants (including Per Se), sold in leading specialty food stores (like Zabar’s and Murray’s), and touted in major food publications (from Bon Appétit to Epicurious).

What makes Five Spoke Creamery’s cheeses different is that they are handmade from the raw milk of grass-fed Holstein cows that are free of pesticides and hormones. Because grass-fed cows get to roam, picking and choosing from a variety of grasses, herbs, flowers and weeds, raw milk from a grass-fed cow has a depth of flavor that cannot be duplicated.

In case you are wondering, raw milk cheeses are perfectly safe. They are made from unpastuerized milk and follow state laws requiring a minimum of 60 days for aging which eliminates pathogenic bacteria. In fact, the safety record for raw milk cheeses span many centuries, and over 70% of European cheeses are made from raw milk.

Yes, Elisheba, There IS A Farmers’ Market (In Chicago)…

B'nai Abraham Zion of Oak Park Helping Market shoppers for Passover

…during the winter

…on a day other than Saturday

Those of us organic, sustainable foodies in Chicago are keenly aware of the famous Green City Market which stays open year-round by moving into the Nature Museum November-April.  But for us who observe Shabbat, the Saturday-only schedule they keep in the in winter months is sad news indeed.

So I finally kvetched – kvweeted? – to all the Chicago farmers market Tweeps I follow about how Jews are blocked from farmers market goodness in the winter.

Make Cheese Not War


Avi Rubel is the North American Director of Masa Israel Journey, the umbrella organization for immersion programs in Israel for young adults (18-30). When not sending people to Israel, Avi can be found making cheese, bread, kombucha or fermenting or pickling all kinds of goodies in his Brooklyn apartment and recording his adventures on his food blog, Make Cheese Not War. In the weeks after the Hazon Food Conference, he shared some of his thoughts about his experience with Hazon in California.

Click below to read his posts:

YID.DISH: Homemade Pizza


I’m sure that like me, many of you cannot get Hanukah cooking and baking out of your minds!  I will be making potato leek latkes, homemade apple sauce and some chewy ginger cookies tonight.  As you can tell, I’m in full holiday mode!  Anyway, if you are looking for a break from the holiday food maddness I have a great recipe for you!

My birthday was about a month and a half ago.  As much as I enjoy eating out I really wanted to cook my birthday dinner at home with my boyfriend this year.  We decided our main course would be homemade pizza – something neither of us had ever made.  I had heard it was very easy to make but having never made any type of yeast-based bread, I was a bit nervous!

I looked into a few recipes and ended up using one based on a recipe from one of my favorite food bloggers.  I will say that this recipe didn’t make quite enough dough for me.  I think next time I will try this recipe.  The most fun thing about making your own pizza is that you can put anything you want on it (and it can be as healthy or unhealthy as you’d like)!  We were especially proud of our pizzas since the vast majority of the ingredients were local and organic.  I hope you enjoy making your own pizza.  Feel free to leave comments with your favorite topping combination!

Yid.Dish: Apple-Cheddar Pie, a Remedy For Post-Holiday Blues

The Delicious Pie, Sans First Slice

The Delicious Pie, Sans First Slice

On Sunday night as my mother and I stood outside and began the slow, sad process of dismantling our Sukkah, I started to think about autumn and more specifically, why it ranks as my favorite time of the year. The end of the fall holidays always hit me hard, perhaps even harder than the thought of returning to my daily routine. And yet there I was, shivering in my pajamas and thanking Hashem Almighty that it was fall in New York.

Considering my deep loathing of the snow and my firm belief that the winter should be spent hibernating (with only rare breaks for hot chocolate and cookies), I’m always surprised by my love of its seasonal predecessor. But then I remember that the fall is the start of a brand new year for us Jews. Everything is open before us, and we haven’t had much chance to mess up yet. My favorite flavors come into the Farmers’ Markets: apples, butternut squash, fresh figs, and best of all, pumpkins. And for me, the fall comes with a wonderful combination of those two notions.

Since the next day was Columbus Day (or as I like to call it, the most arbitrary day off of the year), my mother, two of my

If I Knew You Were Coming, I’d Have Baked a Cake . . . on the Hood of My Car


If my summer were a cookbook, it would be called What to Expect When You’re Expecting— Expecting Company, That Is, and It’s a Heat Wave.

Yes, welcome to life in the global warming oven.  We are on at least heat wave #3 of the summer here in usually temperate Portland, and I’ve had a potluck to attend or guests to host for all of them.  And while the hot weather makes me want to eat ice cream three meals a day, I know I really shouldn’t.

Especially not when “eating” means “bringing to a potluck where it will sit out in the sun.”

So what has been on the menu?  Lots, and I figured I’d share it in case you can’t stand the heat but still need to be in the kitchen.

Yid. Dish: Corn and Zucchini Risotto

Corn Zucchini Risotto

I know we are in the season of fasts for many Jews but here is a simple (yet a bit time consuming) recipe that tastes great!  We have been getting quite a bit of zucchini in our CSA box.  I even made a healthier version of this (the one without the pineapple) zucchini bread using this recipe.  If you’d like the modified version please post in the comments section and I will get back to you.

Now, I do like zucchini but when it is cooked and mushy it grosses me out a little bit (I have some food texture issues which involve a real dislike of baked/mushy fruits and vegetables).  So, in this reciped I added the veggies at almost the very end of cooking.  If you’d like them cooked a bit more you can add them earlier.

As I mentioned in a previous post, risotto has been a long-time family meal and holds a special place in my heart.  One of the reasons I love risotto is that it is so versatile.  I know many people are intimidated by risotto but this is totally unfounded.  The trick to good risotto is making sure there is always enough liquid in the pan.  You never want the risotto to be so dry that it sticks to the bottom of the pan.  So really the trick might just be attentiveness.

Like my previous risotto post, this recipe isn’t Kosher the way I made it.  However, it is very easy to make it Kosher.  You can use vegetable broth or some sort of chicken-flavored boullion for the depth of flavor that chicken broth gives you.  I would not eliminate the dairy in this recipe.  You just can’t have good risotto without parmesan cheese.  I hope you enjoy this summer risotto!

The Problem with Rennet

cheese rennet

Bustling with tall, lean, small, and stout people hovering about the baked goods, the cider, last year’s apples or this year’s first peaches, the NYC farmers market on Columbus Avenue at 79th – 77th street, displayed its early summer harvest – especially greens, berries, shelling peas and young onions. The children placed the fresh organic milk into the cloth bag that hung over my shoulder. The sun danced friskily with the cool breeze, and we grabbed onto our hats as we headed arms around arms to the cheese stand. It felt so right, so connected, so sustainable.

Then, my son remembered a camp bus conversation. Tenuously, he asked, “Do you make your cheese with rennet?”