Paris

Last week I spent a few days in Paris! Now although I wasn't there for too long I did enjoy a few French treats! The first day I was there I had nutella crepes! They were delicious! The next day we had a wonderful breakfast! Croissants and 1/4 of a french bagguet. For 'lunch' we enjoyed a few macaroons and my friend and I shared half of a baguette each. Lets just say we ate A LOT of carbs! Paris, although not what I had expected, was a fun trip! The food was delicious and so were the sights!

The gorgeous Eiffel Tower on the evening I was there

Crepes! 

Maccaroons. We got lemon, chocolate mint, nutella, and chocolate banana!

The fresh baked yummy baguette!

Macaroons, Macaroons, Macaroons!!!

Cooking for the flat

Another Jewish favorite for a holiday called Purim that passed in March, is called Hamentashen. These are triangular cookies that have jam filled centers. Here is a little background on these cookies.

"Hamantash is also known as hamentasch, homentash, homentasch, or even (h)umentash. The name "hamantash" (Yiddish: המן־טאַש), is commonly known as a reference to Haman, the villain of Purim, as described in the Book of Esther. The pastries are supposed to symbolize the defeated enemy of the Jewish people, and thus resemble the "ears of Haman".^[3] The word taschmeans "pouch" or "pocket" in Germanic languages, and thus the reference may instead be to "Haman's pockets", symbolizing the money which Haman offered to Ahasuerus in exchange for permission to destroy the Jews. “Naked Archaeologist” documentarianSimcha Jacobovici has shown the resemblance of hamantaschen to dice from the ancient Babylonian Royal Game of Ur, thus suggesting that the pastries are meant to symbolize the pyramidal shape of the dice cast by Haman in determining the day of destruction for the Jews.^[4] Another possible source of the name is a folk etymology: the original Yiddish word מאָן־טאַשן (montashn) or German word mohntaschen, both meaning poppyseed-filled pouches,^[5] was transformed to Hamantaschen, likely by association with Haman. In Israel, they are called Oznei Haman (Hebrew: אוזני המן‎), Hebrew for "Haman's ears" in reference to their defeated enemy's ears. Another folk story is that Haman wore a three-cornered hat ---thus the shape."

 I made these about 1 month ago and my flatmates loved them!! Here is the recipe my mom sent over!

 I decided to make mine with strawberry jam, because they are my favorite!

They can be filled with whatever jam you like. My mom also likes to make them with chocolate chips in the middle! (But I didn't have any at the time) Here is them before they went in the oven and after!

When I moved into my flat I got very close with one of my flatmates called Phil. He didn't really know how to cook and by that I mean he only really ever ate frozen ready meals. I told him that if he bought food I would cook for him. And that is exactly what I did. One dish that I introduced him to was eggplant parmesan. It is a dish I taught myself entirely from scratch!

What you will need

2 Eggplants

Vegetable oil

Cheese (any kind will do)

Flour

2 bottles of tomato sauce

1 Egg

How To

1. Peel and cut the eggplants into circles. 

2. Fill a pot about 1/3 of the way with oil

3. While you wait for the oil to heat up slice the cheese (unless you already have cheese slices) I used cheese I picked up in Amsterdam. It was pesto cheese and might I add quite delicious! 

4. Beat the egg in a bowl and put flour into a container with a lid

5. Dip each slice of eggplant into the egg and put in the container of flour. (Usually three at a time)

6. When these are done start to fry your eggplant in the oil.

7. Once these are all fried start to layer in a baking pan

8. The first layer is eggplant, the next sauce, the next cheese and repeat until the top layer is eggplant. (about three layers)

9. Top the eggplant with sauce and put in the oven 350ºF for 10 minuets

10. Cut into squares and enjoy

Happy Eating!

-Molly

Passover.. Well sort of

So this year I don't get to celebrate Passover with my family, but I tried to do the best I could while I was here. My Mom sent my friend Michelle, who visited last week, with a box of Matzah and Matzah ball mix! So today with breakfast I had a piece of Matzah, a basil/mushroom omelette, and some veggie sausage. To give a little background on Passover I've consulted Wikipedia.

"When the Pharaoh freed the Israelites, it is said that they left in such a hurry that they could not wait for bread dough to rise (leaven). In commemoration, for the duration of Passover no leavened bread is eaten, for which reason it is called "The Festival of the Unleavened Bread".^[6] Thus Matzo (flat unleavened bread) is eaten during Passover and it is a symbol of the holiday." 

Matzah Ball Soup

So to make these I used a box mix, instead of the original recipe I usually make with my mom.

Here is what the box of mix gives:

You will need

Small Bowl

2 Eggs

2 tablespoons vegetable oil

2 1/2  quarts cold water

4 quart pot 

Mix

In a small bowl, blend 2 eggs and 2 tablespoons of veggie oil

Add contents of one packet and stir with fork until evenly mixed

Place bowl in refrigerator for 15 mins

In a 4 quart pot, bring to a boil 2 1/2 quarts of water and 2 teaspoons salt if desired. (instead I made a broth and cooked the Matzah balls in that for flavor)

Wet hands and form batter into balls approximatley 1 inch in diameter.

Boil

Drop into boiling water; cover tightly; reduce hear and simmer for 20 minuets

Here they are finished in some soup! This is one of my favorite holidays and I desperately miss my moms cooking this week, but she did promise to make me my favorites when I am home in the states! 

Happy Eating

-Molly

Wait… I need to Instagram this!

That phrase comes out of my mouth at least once a day. I guess you can call me somewhat of an Instagram addict. I'm not really sure why I wanted to app to begin with, but I can tell you the first thing I ever instagrammed was a bowl of mac & cheese (because obviously this was the cool thing to do).

Instagramming my food started to become a hobby of mine though. Having taken photography for about six yeas of my life I have a very artistic eye. There could be a pile of sliced bread sitting in front of me and if it looks arty enough, I will instagram it.




More recently though I think I instagram for the audience I have gained over the past year. My friends patiently wait for my next food posts and then comment begging me to start a cookbook or to email them recipes. But my Instagram can have some pretty strange things on it as well.

Last summer we saw Big Bird just taking a stroll down 9th Aevnue. It was probably the most terrifying thing I have ever seen in my life.

     Most of the time though food can be the one consecutive thing that appears on my Instagram. At work if I have a lunch I am really proud of or excited for, I instagram it. Every week I go out for sushi at this small dive sushi place with my friends. When the food comes it is always so aesthetically placed on my play that I must Instagram!




It could be as simple as a piece of toast, with strawberry jam, on a white plate, with a black background. Everything just looks pleasing to the eye and makes you want to eat that piece of toast.

 My food posts also usually involve my friends. We had a party for the Tony Awards last June and we all decided to bring along a few snacks. My friend Sami made these Broadway themed cookies for all of us. It was an absolute wonderful time.

The last part of this post I would as always like to give you a recipe. My flatmate loved these. If you're unsure of what they are, they are stuffed mushrooms. We read in class a piece about how no one has time for stuffed mushrooms. They take to long. Well these my friends take maybe 30 minuets.

Ingredients 

2 Large potatoes

4 Portobello Mushrooms

1 1/2 Cups Shredded Chicken

4 Asparagus stalks

How To

1. Peel and cut the potaotes

2. Place into boiling water until soft for mashing

3. Mash the potatoes

4. Clean your mushrooms and pull out some of the center

5. fill the center with your shredded chicken

6. followed by thin sliced asparagus that has been sauteed for 2 minuets in some olive oil

7. Put your mash on top of until the mushrooms are full

8. Sprinkle some Herbs De Provence and place in oven for 5-7 mins

9. Take out of the oven and enjoy!

Happy Eating

-Molly

Do you know the muffin man?

Muffins are one thing that can usually be found in the Kessler household, either in the freezer or fresh out of the oven. Over the years I have modified a few recipes that I greatly enjoy. 

These are possibly my favorite muffins of all time! They only get made in the Fall, because thats when the mix comes out at Trader Joe's. I modified the recipe just a touch to add some new flavor and a few sweet surprises in every bite.

Pumpkin, Blueberry, Wallnut, Chocolate Chip Muffins

1 Full Package of Mix (Trader Joe's Pumpkin Bread & Muffin Mix
2 Large Eggs
0.5 cup of canola or vegetable oil
1 cup of water

(What I have added)

1/2 Cup of Blueberries

1/4 Cup Semi-Sweet Chocolate Chips

1/2 cup Walnuts

1. All of this gets mixed together until smooth (aside from the berries and extras)

2. Fill each muffin tin 2/3 of the way

3. Bake at 350º F for around 25 min or until golden on top

These muffins are best served warm with a cup of tea and a nice piece of fruit. Preferably a banana or a Golden Delicious apple!

Happy Eating

- Molly

A five star Mom

My entire life my mom has been the one to teach me how to cook. Before I moved to New York City for college in the fall of 2010 we spent every holiday in the kitchen preparing meals and desserts for the family. When I moved I only got the opportunity to cook with her for Thanksgiving and Passover. These are two of my favorite holidays and include the most food I think. This year I won't be home for Passover and that is one of the hardest things for me. It has been my job for years to make Matzah Balls for the soup, and be the first person to taste the charoset (A fruit and nut spread that may just be the most heavenly thing I have ever eaten) and make the flour-less chocolate cake. So instead of being sad about not being home I want to recap this years Thanksgiving and share a few recipes that my mom and I love!

 Doesn't that look appetizing! This was my plate this Thanksgiving! (Mind you I hadn't had lunch that day and had been cooking all morning!) lets go from the top down! In the top left corner we have the classic Crescent Roll. Most people use the brand Pillsbury, but last year I found a wonderful recipe that tasted exactly the same that are much better for you. Next down the left side are Mashed potatoes, the Turnips, then stuffing that my mom makes with Challah bread. It is delicious! From the top right we have some mixed veggies, the turkey (dark meat only for me), and sweet mashed potatoes with marshmallows on top. 

My Mom is always in charge of the turkey. One day I will figure out how that gets done! But here are the before and after pictures of the most moist, perfectly cooked, delicious turkey!

I have become, what my mom likes to call me, the salad maven of the house. When I'm home I make a salad every Friday for Sabbath dinner, and for holidays as well. This was my Thanksgiving turkey salad!

                                                                                 

These are the gorgeous loaves of cranberry bread I made this year. Thanksgiving is not complete without at least one slice of cranberry bread!

This was my prized possession if you will this Thanksgiving. I have never latticed a pie before and this took me a good half hour of carefully placing and tucking the dough strips. This is what I would like to give my recipe for, because it uses the most creative skill. I would like to compare my method to that of a recipe found in Bon Appetit.

Bon Appetit Method

Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar.

Read More http://www.epicurious.com/recipes/food/views/Old-Fashioned-Lattice-Top-Apple-Pie-102411#ixzz2Ms9IuZjQ

My Method

Instead of using thick dough strips I cut mine fairly thin. I used about 10 on either side. The lattice is formed by simply weaving the dough strips on top and underneath one another alternating each way. When they are all woven and look similar to the above photo, I like to take a beaten egg and brush each strip to give the pie a golden brown shine when it comes out of the oven. 

Apple Pie Recipe

3 cups Golden Delicious apples, peeled, cored, thinly sliced

1 tablespoon lemon juice

1/4 cup (packed) golden brown sugar

1/2 cup sugar

1/8 teaspoon ground cinnamon

1 frozen pie crust

1. place the frozen pie crust in a 350 ºF oven for about 5/6 minuets, just until it is soft.

2. In a large bowl mix the sliced apples with the lemon juice, brown sugar, sugar, and cinnamon.

3. Start to layer the apples in a circular pattern following the crust.

4. Once all of the apples are layered, start your lattice, brush with egg wash, and bake in the oven for about 10 minuets or until you see the apples bubbling. 

I have enjoyed reliving my Thanksgiving, hope you enjoyed reading and everything you saw! This one's for you Mom! :)

Happy Eating!

- Molly 

Piles and Piles of Pancakes!

In my flat here at Roehampton the kitchen is where you can most likely find anyone of my flatmates. We have been teaching each other favorite recipes and sharing memories over the different meals we eat at various times of the day or night. A big difference between America and the UK are Pancakes! I had no idea that pancakes here meant crepe like, flat, flaky, fill with what you like pancakes. I have only ever grown up knowing light, fluffy, buttery breakfast pancakes. So I decided I needed to treat them all to one of my favorite Sunday breakfasts from home. There is only one recipe that I have ever used, and that recipe comes from Mrs. Betty Crocker.

The only thing I have changed in the recipe is buttermilk to skimmed milk. They turn out exactly the same, with less calories of course! Now although these pancakes turn out to be delicious, Mrs. Crocker gives the reader no explanation on how to serve this breakfast treat. Here is what I like to do:

Keeping your pancakes hot

1 Medium sized plate

about 12 Inches of Tin Foil

When the first pancake is put onto the plate immediately cover with foil.

Do the same for the remaining pancakes and add foil if needed.

This will keep your pancakes hot and ready to serve.

Of course Mrs. Crocker does have a few of her own toppings and recipes to jazz up her original pancakes, but I would like to share with you my personal favorite. I am a chocolate lover, who isn't really! And what better than having some chocolate for breakfast right? When my mom makes pancakes (on the rare occasion) she never forgets to put chocolate chips in at least half the batch for my brother and I. So adding a few chocolate chips into the batter once it is in the pan is a good tip, if you want some chocolate chip pancakes. My other favorite to add on top of my pancakes is sauteed apples. These are quite simple.

Sauteed Apples

1 Apple (Any type)

1 tsp sugar

1 tsp cinnamon

Cutting board

knife

1. Chop the apple into fours, and then again and again until the slices are thin and abundant.

2. In a warm, small pot add the apples.

3. Sprinkle the sugar and cinnamon on top of the apples and cover the pot.

4. The apples should start to bubble a little, mix them around at this stage,

5. Do not let the apples brown, take off the heat when they are flimsy but still white.

6. Place in a pile in the middle of your stack of pancakes and enjoy

Here's how mine came out the last time I made them!

Happy Eating!

- Molly