The Kosher Cooking Carnival Tutu, yes, 22

Presenting the 22nd Kosher Cooking Carnival!

First of all, if you haven't yet checked it out, Juggling Frogs has organized an index of the contents of the first twenty-one Kosher Cooking Carnivals. You should add it to your side bar for easy reference. And I have to give credit where it's really due. Juggling Frogs has sent me links for many of the posts in this KCC. Thanks again, JF, you're the greatest!

Here's a listing of all the previous KCC's: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20 and 21!

The posts won't be in any sort of intelligent order; sorry.

There's an inn in Montana, run by a blogger who bakes bagels!

And talking about bagels… here's the special KCC Tutu from the one and only Mr. Bagel!



Did you know that DovBear can cook?

~Sarah~ lives pretty far away from most of us, so it's nice to know how she prepares pizza, if we ever come to visit.

Here's a dairy "crumb cake" from KallahMagazine.

Juggling Frogs shows us how to easily write on a cake. And here's her Pomegranate Chicken Salad.

Learn how to make Taco Salad from Frugal Journey.

Baking Bites reviews Hershey's Coffee Kisses. It also gives a recipe for Vanilla Bean Cheesecake Bars.

The Kosher Blog does a flexitarian Shabbat. There's also a post about new kosher grass-fed cheeses and just the right pasta for them.

Here's a nice batch of tried and true recipes from the OU site.

The talented Fred sent me this interesting recipe:

Grandma Min lived to 94, and was a real sweetie.
Grandma Min's salmon gefiltefish

Fred - Here's the recipe - It's actually my mother's when she used to use yellow pike and Lake Erie white fish which are both now either extinct or not available.

4 pounds fish (3 pounds salmon and 1 pound halibut or other such fish or four pounds salmon)
heads, skins and bones of above
5 onions
4 tsp salt
1 1/2 tsp white pepper
1 tsp sugar
2 eggs beaten
5 1/2 cups water
3 tbsp matzo meal
2 carrots

Grind fish and one onion in food chopper or processor. Places in a large bowl, add 2 tsp salt, 3/4 tsp pepper, sugar, eggs, 1/2 c water and matzo meal. Chop or grind until fine in texture and well blended.

Place fish heads, skins and bones in very deep pot. Slice remaining onions and place over them. Add the carrots, remaining salt and pepper. Bring to an active boil. Shape fish into 2 inch balls. Drop carefully into pot. Cover and cook over low heat 1 1/2 to 2 hours. Shake pot frequently and add a little more water if necessary.

The fish broth is fabulous as well as the fish!

Enjoy.

Alva

Here's an illustrated guide to coffee from Lokesh.

Read about New York delis.

Hirhurim muses about Shemittah.

Try: Healthy Shabbat's Secret Substitute for Raspberry Vinegar.

Tiffany's peanutbutter carob balls look nice and healthy.

Mo'ah Kemo Efro'ah wonders why Trader Joe can sell such good parve ice cream.

Here's an interesting parve cheese recipe: The Kosher Blog » Archive » Pareve Parmesan Cheese Substitute.

Mottel makes a "mean pasta." Yum!

Read about Joes Settler's fifth favorite food. Hey, Joe, that would make a great meme. "Name your five favorite foods."

Here's an unusual kosher food post from my husband. And here are some Rosh Hashannah food ideas he sent me from The New York Times, of all places. Yes, he has gotten into adding recipes to his blog, though we haven't tried them. I'm too spontaneous and creative a cook to follow recipes.

File this away for next year's head for your Rosh Hashannah table. Be creative!

Sometimes it's good to get out of the kitchen. If you can get to Jerusalem and want something "different," try out Istanboolie near Machane Yehuda.

It's possible to make perfect rice on an electric "platta" on Jewish Holidays.


JF sent me a link to a cookbook review about bread-making, yummy, crusty, delicious bread. Juggling Frogs also sent Virtual Shmita? posted at rabbisedley. which suggests another way to keep shmita.

And here is: Juggling Frogs: Rosh Hashanah, Sukkot, and Shmini Atzeret 5768/2007 Meal Planners (free downloads) That should help everyone.

A drum roll please…. Now for: Blog d'Elisson: THE REAL THING! I'd love some of that. (Gevalt, what a think to read when fasting on Tzom Gedalya.)

Baking bites brings passive solar heating into a totally different dimension with these cookies. And a great looking Honey Cake With Lemon Glaze can be found on the same site.

JF sent me WFMW - Comfort Food from Sell Crazy Someplace Else, which is a new blog for me.

Ezzie, the first blogger to encourage me to start KCC and was the first guest-host, too, blogs about Kosher Pareve Ice Cream.

Havel Havelim's initiator, Soccer Dad, gives us some 3 day Yom Tov cooking ideas.

Next month KCC will be hosted by Teddy of "Help I have a fire in my kitchen," who has a request that the recipes be presented in a specific way.

Your email should have the following format (of course you can add to it,) but this is the minimum; (though only two are required):
1. Your comments or story about the recipe you are submitting (not required but suggested)
2. Ingredients (clearly marked and counted - 1,2,3 etc.) - Required
3. Pots, Utensils and thingamajigs needed to make the recipe
4. Directions For making - Required
5. And any picture you want to go along with the recipe (not required) Just send it in if it is too big I will format for it for the blog.

It's all very clearly explained here. His blog is extremely professional and well-respected in the internet food world, so I'm very pleased that he has volunteered to host the Kosher Cooking Carnival and hope to learn a lot from him. If you're interested in hosting a future KCC, please let me know, shilohmuse at yahoo dot com. Please submit your posts for KCC via blog carnival.

Thanks to all of you, and please post and link this KCC to your blog.
Shannah Tovah!