We are still in the midst of the Passover holiday. A little over a week ago I shared these sublime, gluten free rice flour polis (crepes) which Indian Jewish families traditionally make on Passover. They are to die for, with my American twist, drizzled with maple syrup. Mmmm.
Thursday, April 28, 2016
Wednesday, April 13, 2016
One of my more recent discoveries was this gluten free, and as in my adaptation, dairy free crepe the Bene Israel (Sons of Israel) Indian Jewish community made for dinner, Hol HaMoed (holiday mid-week), on Passover. This little gem of information was shared with me by my friend Shayela Cowen, a Bene Israeli now living in Australia. Ms. Cowen didn't have a recipe. A back and forth discussion with her about consistency, texture and ingredients led me into a whirlwind of recipe testings.
Tuesday, September 15, 2015
As you all know, I am really obsessed about challahs. It's a bit of a surprise I am not all challah'd out considering how many loaves I've baked in the last couple of weeks or so. I baked these stuffed challahs that were published in The Washington Post last week, all three, twice. The second batch which I baked at home went to our lucky neighbors, since I can't keep anything tree nuts in the house. I shouldn't have baked anything with tree nuts at home to begin with. I was so paranoid about tree nut contamination that I got rid of the half opened flours, leftover nuts and anything remotely in the vicinity, even the working surfaces. Yikes.