“I Don’t Roll On Shabbos”

I recently finished Module 3 at school, which means I am more than halfway done!  The topic was international cuisine and China was the last section we did in our culinary tour around the world.  I came home after a night of making beef and broccoli and dim sum and passed a Chinese take-out restaurant that was open.  I looked inside and saw everything I had made that day, #9, #47, #12…It was all there!
The last day of the last module we made sushi!  I was particularly excited to see the proper techniques and learn the basics of sushi making.  It was a lot of fun and boy did we roll!! No, no, no, not how it sounds…although that joke was said about 20 times that night, fitting very well into the chef and culinary stereotypes. 

It was a lot of fun and felt more like a recreational class.  If anyone is interested in me teaching them the basics of rolling, I would be glad to teach!  Enjoy and I hope to roll with you someday!
(The title to my post is a quote from The Big Lebowksi)

A great Halachic questions was just brought to my attention, “can one roll sushi on shabbos?” 
If wasabi sauce and rice are made ahead of shabbat and the other components i.e. avocado, carrot cucumber, fake crab, etc. will be cut, rolled and eaten on shabbat, or prepared ahead of shabbat, there is not a problem, If you make extra with the intention of eating it after shabbat then it is not okay.  If you make what you think you need for shabbat and there is leftover, no problem.
Some prohibit it because of boneh (building) which does apply to cheese making, etc. However, there is no difference between making sushi and making a sandwich.

Teriyaki Duck

1 Oz. Soy Sauce
1 Oz. Mirin
1 Oz. Sake or Dry Sherry
½ Oz. Maple Syrup
1 Duck Breast
Peppercorns, ground
½ Lemon, zested

Combine soy sauce, mirin, sake and maple syrup.  Heat a small skillet on low flame.  Place duck breast skin side down and sate over low heat till fat is rendered off and turns golden, about 1 hour.  Pour of excess fat.  Turn breast over and cover and cook till medium rare.  Degrease the skillet and pour in 1 oz. of the teriyaki sauce.  Bring to bowl and scrape the pan.  Boil then reduce to simmer.  Return duck to skillet and cook to coat with sauce.  Remove the pan from the heat when the sauce is syrupy and reduced, a few minutes.  Cool duck and slice thinly.  Mix with pepper and zest. (would be great over rice).


To see more pictures, please visit the link on the left hand side of my blog labeled “creations”

Curry On!

I was inspired by this week’s lesson on Indian cooking.  I decided to make curry cauliflower for shabbat.  It turned out so tasty!  (I happen to LOVE curry).  All my guests were raving about the intense and savory curry flavor.  Use the extra curry oil for dressing, roasting or just dipping!

Curry Garlic Roasted Cauliflower

2 Heads Garlic, whole and peeled
2 Oz. Olive Oil
1/8 tsp. Salt
½ Oz. Curry
1 TBS. Turmeric
1 Bay Leaf
1 Thyme Sprig
8 Oz. Oil
8 Oz. Olive Oil
2 Head Cauliflower, cut in uniform pieces
Oil:  Sweat garlic in the 2 oz. of  olive oil and add salt.  Add all of the ingredients except the oil (8 oz of each) for 2 minutes.  Add the 8 oz of canola oil and 8 oz. olive oil.  Simmer and let sit for 30 minutes. 
Cauliflower: Cover a little of the cauliflower in the curry oil and roast for 30 minutes.


There is something so satisfying about making and sitting down to a nice bowl of hearty soup.  It’s a one pot, balanced, healthy and delightful meal.  Many times the bowl of soup can look very simple, but, when eaten, one realizes it is filled with complex flavors.  The red tomato soup might have hints of fennel, the orange carrot soup might have wonderful flavors of ginger….the list goes on.
Back in the day, I was known for my soups.  I sold them in quart containers to make some extra cash during college.  It provided a healthy, yet satisfyingly alternative to the normal college diet.
If you would like to start your adventure in soup making, I would recommend buying these four kitchen essentials:
1) Soup Pot
2) Immersion Blender
3) Ladle
4) Spatula
Once you have these things, you can pretty much make any soup imaginable.
I love bean soups and we have been making a lot of dishes with sausages in school. This was my inspiration for this fabulous hearty soup I made on Sunday.  It’s an easy and tasty way to get your greens as well as protein.  If you need croutons, don’t overdue it!  The soup should be good as is!

Sausage, Bean and Kale Soup
4 TBS. Canola Oil
2 Onions, diced
3 Cloves Garlic, minced
1 Package Jack’s Gourmet Buffalo Chicken Sausage, cut on a bias (4 links)
16 Oz. Canned Cannelloni Beans, with liquid
5 Cups Chicken Stock
1/2 Cup White Wine
1 Head of Kale, chopped
Salt and Pepper
Opt: Pinch of Red Pepper Flakes

Heat the oil in a soup pot.  Sear sausage on both sides till light brown.  Remove sausage and reserve.  Add the onions to the same pot and saute till soft.  Add the garlic for another minute.  Pour wine to deglaze.  Reduce, about 4 minutes. Add the sausage, beans and chicken stock.  Bring to a boil and lower to simmer.  Add the kale and simmer for 1 hour.  Add salt, pepper and red pepper flakes to taste.