An easy and very Italian appetizer is a caprese salad.  There are only a few ingredients, yet it looks stunning on a plate, smells fantastic and tastes delicious. 1 1/2 pounds High Moisture Mozzarella 1 1/2 pounds Vine ripened tomatoes (or heirloom if you’re willing to splurge) 1/2 bunch Fresh Basil, washed and coarsely chopped 2 teaspoons Coarse Salt (or to taste) 1/4 teaspoon Pepper 2-3 teaspoons Extra Virgin Olive Oil Why did I write high moisture mozzarella you may ask?  Because this is the kind of mozzarella that is delicious and oozing with “juice” and adds to the dish.  However, if you are shopping for your mozzarella at 7Mile, you might not be able to find it.  I was only  able to find “Low Moisture” mozzarella – and this works, too (you can actually make your own relatively easily – if you’d like…

This summer we are having camp Shor!  And as part of the fun activities we do, we do a lot of children friendly recipes (and pre-school crafts – if you know fun ones, let me know).  The following chocolate syrup is easy and delicious.  It’s from the Scharffen Berger’s cookbook (Scharffen Berger is a boutique chocolate – which can be bought at The Chocolate Publishing company, as well as other locations).   It’s a small amount and little hands can do a great job mixing and pouring (and then drinking milk chocolate – it’s a win/win all around). Is this recipe cost effective (i.e. is it cheaper to make than shoprite chocolate syrup?) – I have to work the math out on that one, but it’s better for you (i.e. no corn syrup, and no preservatives).  This recipe keeps about 1 month in the fridge, and is…

One way to perfect a dish is to showcase all 5 “tastes” – salty, sweet, sour, bitter, and umami (which refers to a type of fermented taste).  When you use all 5 tastes this sometimes makes for a delicious “symphony” of flavors, but if the dish is out of balance the flavors could quickly turn into a muddled cacophony instead. I put this recipe together while I was trying to make a very fancy fish course.  I was trying to impress a few special Shabbos guests, and it turned out I was low on fish – I had one can of anchovies in the house.  You might ask, how can you  make 1 can of anchovies stretch for 8 people?  Make it into a dressing!  We had apples and avocados – and then I garnished it with some very thin julienned red pepper and…

Ok, are they really the best doughnuts ever? I’m not sure, but these are amazing.  I’ve made sufganiyot (doughnuts) for years.  And you know what – I can’t make them.  I don’t know why.  I’ve gotten recipes from lots of doughnut makers – people who have great success making doughnuts (I know, because I’ve eaten their doughnuts, and then I say, “can I have your recipe, I have trouble making doughnuts.”  They then give me their recipes and their tips and are very nice about the whole thing and then I still get flat fried dough. It’s very sad. It’s almost like Charlie Brown and the football.  Every year I try again.  And every year I’ve been just a little disappointed – you can’t really be a lot disappointed, because for goodness sakes, we’re still dealing with fried dough with sugar, if you know…

Chanukah is coming – so what should you make?  Latkes – of course.  These do not have to be high in fat (although they can be) – instead you can bake these and still have tasty and delicious homemade latkes.  With all of the fried foods that abound during this season (and I do enjoy my share, don’t get me wrong), you don’t have to have every meal filled with oil (and calories – for those who are counting).  These latkes are delicious and easy to prepare.  And you can serve them with the typical latke fare – applesauce, sour cream (or low fat yogurt or greek yogurt if you’re looking for substitutes).  I prefer applesauce – and you can do some fun applesauce “bars” – where you can add flavors to your applesauce.  For cinnamon applesauce add one and a half teaspoons of…

We took a quick trip to Indiana for the first days of Sukkot to visit our friends from Israel.  It is 645 miles from where we live.  And unfortunately, all the words I know to “Gary, Indiana” are “Gary, Indiana, Gary Indiana, Gary Indiana, My home sweet home.”  And well, after about 10 miles of that, I had to try to find other things to sing…. The country is beautiful – the leaves are changing, they’re further along then our leaves were, so we saw lots of oranges, reds, greens and yellows.  When we crossed into Indiana, a big sign proclaims:  “Indiana – childhood home of Lincoln.”  Really?  Come on! Indiana.  I feel disappointed.  I think your state motto could be something stronger -Surely someone famous was born in Indiana – all you got is that Lincoln’s parents carpet bagged through your state?  (I…

Are you looking for new and interesting salads – filled with taste and nutrition?  Then consider the Jerusalem Artichoke – neither from Jerusalem nor an artichoke! Despite the misnomer – Jerusalem artichokes (also known as sunchokes) are delicious. They have a nutty, refreshing taste and can be eaten in a variety of ways – raw, boiled, steamed, sauteed, mashed, baked, etc.  They can be substituted for potatoes in recipes (although the sunchoke cooking time is vastly quicker – once you can pierce the sunchoke easily, it is done).   You scrub them clean, no need for peeling.  If you are looking for them in a supermarket – they look very similar to ginger root.  You can find these at SunFresh – the produce market on Reisterstown near Subway.  If you are choosing – you will want to avoid sunchokes that are wrinkled, have soft spots,…

Friday we had to make some lunch, and no one knew what they wanted – we tried many options.  However, sometimes we need something special and fun (and preferably easy).  From our trip to the library we got a Children’s quick and easy cookbook – which has lots of recipes of things I used to eat as a child.  And I remembered fondly my brother and I making our own Cyclops when we needed an afternoon snack.  So, continuing a Markizon tradition – we did the “Cyclops” or the “Egg in a hole”. Ingredients: A teaspoon or so of Butter, Margarine or a spray of cooking spray Bread (the same number of pieces of bread as number of eggs) Egg Take a saute pan or a frying pan and put the butter, margarine or cooking spray in and heat up.  Then take the bread…

We had an amazing Tu B’Shvat Seder – with over 25 fruits and nuts and a few baked delicacies.  First of all – for those people who are Sephardi – you already know about pickling watermelon and lemons – but you can candy a whole lemon – with nothing leftover but the seeds.  See recipe below.  That turned out delicious.  We also poached some pears in wine sauce – yum.  And we made a delicious barley side dish (that went with our meatballs in a dried berry chutney sauce. Candied Lemon 1 large lemon 1 cup sugar 1 cup water Bring a pot of water to boil.  While the water is starting to boil slice the lemon into as thin slices as you can – you should come out with around 15.  If you have a madoline you can use that, or a sharp…

Hello – on this fine Sunday morning we wanted to do something fun and have a special treat.  Nava had made her own ice cream at camp – and so we tried it ourselves.  It is easy and a yummy (relatively) healthy treat.  And we got our new Nikon CoolPix P7000 – like I know what that means, however, we have the camera and we can take pictures.  Uploading seems to be a challenge, so we have pictures, but I can’t show you yet…. Ice Cream Ingredients: 1 cup milk (skim, 1 %, or whole, or cream for that matter) 2 tablespoons sugar (you can reduce this, depending on your preferences) 1/4 teaspoon mint extract (or vanilla, or whatever extract you would like) NOTE: for some mint extracts this ended up being too much.  So start with less – eagle eyed reader SD suggested…

Hooray for Chanukah! Our new cooking task will be latkes and doughnuts.  Please feel free to share recipes – we’re on the look out for new ones, exotic ones, delicious ones, whatever you have  – you can email me at bshor@sweetandgoodcatering.com or you can post here in the comment section (if you’re the first commenter it says “no comments” – click on that and you can leave a comment). The basic recipe for latkes is easy – take a potato (sweet potato or root vegetable of your choice, sometimes zucchini) 2 eggs, add a little flour, a little oil, salt, pepper, maybe parsley or other spices of your choice and then fry it.  The important part is the frying, because once it’s fried, it’s delicious, and it’s almost sure to be a crowd pleaser.   The above picture is courtesy of Oregon State that…

Hello!  We are going to try a virtual cooking group.  It’s easy – just make this recipe at home (or a version of it) and post your comments (and a picture, if you’d like).  [Or you can just post comments]. My husband has wanted to eat pop tarts for years, but for whatever reason, pop tarts aren’t kosher (I believe there are some kinds of pop tarts that are kosher, but I think they are the “healthy” ones, and really, who wants to eat the healthy pop tarts – I want the gooey, yummy chocolatey ones, if we can make them). “Bon Appetit” earlier this year had posted a recipe for pop tarts with strawberry filling. This is there picture (above).  What? No glaze?  Seriously, why say you’re making a pop tart.  And this is why the healthy pop tarts don’t count – without…

We took some pictures of our cuban food (shocking, I know).  I will still need to get the black beans, vegetable paella, and the mojo chicken – but here are some of the exotic roots once they were peeled and cooked. First of all, how cool is it that I was cooking with one of the taro chips (again you can tell by the dots).  I peeled it and chopped it into chunks, and then, keeping with Cuban tradition – fried it.  Apparently, frying is a big thing in Cuba (one of the Cuban contestants on a cooking show had fried a very  nice cut of beef and was blasted for it). I put 2 inches of oil in the frying pan, and waited until the oil was *hot* before I started frying.  You have to be careful not to start frying with oil…

Hooray!  Sukkot is here – one of our favorite holidays.  Nava helped build the sukkah (as she did last year) and we took fun pictures.  If only I could find our camera charger so I can upload some of those pictures.  This year, as last year, we went to our relative’s houses and helped prune their trees for our schach (the fun leaves and branches that go on top of the sukkah).  Nava helped mallet the metal frame in place, and helped Abba put up all the leaves.  And she helped put up the decorations.  This year, we had a light!  Last year we ate in the dark.  Next year, Jerusalem…. Sukkah Menu Fish Balls in a tomato based broth (***one of our Published Recipes!!!!) – 3 balls per serving (can have them over spaghetti, upon request) $4 ****FAMOUS Spinach and Herb Dip –…

Hello!  For our Moroccan Special I tried a new Baklava Recipe that I modified from Garrett McCord at Simply Recipes (here’s the link: http://simplyrecipes.com/recipes/baklava/).  Baklava is a beautiful indulgence, it is not hard to do, it just takes time.  Please find our recipe below.   Simply Recipes said that this might be the best recipe for baklava – and it’s pretty good.  I made some modifications, but you could follow his recipe exactly and come out with a very yummy treat.  INGREDIENTS For the baklava: 1 lb of phyllo dough 1 cup of margarine, melted 24 ounces fine walnuts 2/3 cup of sugar 1/2 tablespoon of ground cinnamon 1/3 teaspoon of ground cloves 1/2 teaspoon cardamom For the syrup: 1/2 cup of water  1/2 cup  orange blossom water (this is optional, if you do not have it, use another 1/2 cup of water) 1…