WRITING A COOKBOOK/MEMOIR

When I think back to November 2012 when Marvin and I left La Cuisine and decided to write a memoir/cookbook of our experiences of 21 years in the intense business in which we found ourselves, I feel almost silly for thinking that we could just sit down for a couple of months, dedicate ourselves to the project, and be done with it.

One year  and five months later, the end is in sight, but we still find ourselves with our noses to the grindstone, mostly morning till night, alternating between sitting in front of the computer, and running in the kitchen measuring yet again, rolling dough yet again, squeezing out cookies yet again, tasting way too much of so many delicious things yet again, and of course- back, shoulders, and neck aching yet again.

Because we have a deadline coming up, and because we really need to start getting on with our lives (yes, there is life after La Cuisine...), I actually still feel very stressed, as opposed to exhilarated.  I suppose I'll feel better once I see those first few books rolling off the press. or maybe once I have more time to spend with my grandchildren, or with friends, or with some more meaningful work with which to fill my days.

But for now, we're pretty proud of what we've produced. A few more weeks of sweat, and then I sure hope you'll all enjoy the product of our labour!

and this was just yesterday...

WE ARE STILL TAKING PREORDERS FOR OUR MEMOIR/COOKBOOK:

http://lorirappskitchen.com/page2.html

PURIM'S COMING!!

When I was growing up in Toronto, there were basically two choices of Hamantaschen.  There was cookie dough or yeast dough- only the Czech or Hungarian holocaust survivours that I knew baked and ate the yeast ones! And there was poppy seed filling (muhn) or prune filling. I sure don't remember any creative variations while I was young, and quite frankly most people ate a hamantasch or two just to, as we say in Yiddish, "yotzei zeyn" - to say that they had one in honour of the holiday.

And if you think they're any more impressive in Paris- forget it.  We were there 2 years ago, and there was not one interesting one in sight, and we searched out 6 different kosher bakeshops!

Enter  Purim, 2014. Especially here in Israel, our culinary world is filled with an endless run of chef reality shows, reports and reviews of very high-level kosher restaurants and cookbooks, and many fabulours blogs and facebook pages.

So it's no surprise to see what fun people are having these days with their hamantaschen!
There are articles upon articles in the local and North American press about the wild, exciting fillings, doughs, and- yes- toppings! that people and places are offering. 

Sweet and savoury, small and huge, healthy and multi-coloured, dairy and meat, flaky and crispy, seeded and sprinkled, the triangular ideas are almost endless, and I encourage you to try hamantaschen ideas you've never even thought of before!

But I must admit, maybe it's because my mother is Czech, or maybe it's because of this great thought  I read ( poppy seed is "muhn" in German, and there's a famous poppy pocket cookie called "muhn-taschen" meaning "purses", so because it sounded like " HA-Muhn-taschen" sounding like Haman, that's how it became a Purim cookie!! Isn't that cute?)-   my favourite is still poppy seed!

Poppy seed filling for Hamantaschen-

225 ml milk or water
225 gr ground poppy seeds
190 gr sugar
45 gr raisins
15 gr butter or butter-flavoured margarine
10 gr cinnamon
120 gr ground sponge cake crumbs
5 gr lemon rind
2 tart apples, grated

Boil the milk, poppy seeds, sugar, raisins, butter, and cinnamon in a small saucepan, stirring constantly, till the mixture is almost dry.
Remove from the heat and empty it into a bowl. Stir in the crumbs, rind, and apple. Let it cool.

HAMANTASCHEN WORKSHOP MONDAY EVENING IN JERUSALEM 19:30-22:30
220 shekels per person, call me to register- 055-660-4851.

SOOOO DELICIOUS!!

So I made Tandoori Chicken 2 ways- one with Tofutti cream cheese (the store had no sour cream) and one with coconut milk. Both ways were deeeeelish. I couldn't make it too spicy cuz my mom was eating with us...the secret seems to be to make the oven as hot, hot, hot as possible to most resemble a Tandoor - 250*C on convection! Came out crispy yummy. If you're smart (like me), you'll make it in a disposable foil pan to save on cleaning!!

It smelled so good that I took a photo before, but forgot to take one of the ready chicken cuz we ran to dig in and eat!!!

6 chicken thighs with leg attached
make the marinade out of-
3 tablespoons tofutti sour cream or coconut milk
2 tablespoons lemon juice
2 tablespoons ground coriander
1 teaspoon curry powder
1 teaspoon minced garlic
1 teaspoon cumin
1/2-1 teaspoon cayenne pepper
1/2 teaspoon turmeric -
1/2 teaspoon salt
marinate a few hours, bake it on the highest possible oven for about 40-50 minutes to your liking.

Keep On Cooking!
Lori Rapp

THE SEARCH FOR THE BEST KOSHER TANDOORI CHICKEN

An Indian "tandoor" is an extra-hot ceramic oven that is used to bake the amazing Indian breads and specialties such as chicken tandoori and chicken tikka.
Those are my favourite two chicken dishes that I remember tasting at Kohinoor, Jerusalem's kosher Indian restaurant, and my only exposure to Indian food (other than one sojourn to an Indian vegetarian place on Lexington Avenue in New York) until now- that is, until our upcoming November trip to India!
Tandoori Chicken is originally a Punjab dish, while the delicious bits of boneless chicken on skewers called Chicken Tikka is originally Mughli (remember The Jungle Book?).  I am obsessed now with trying these at home, but both are classically made with yogurt.
I'm going to try to substitute- either soy milk, or maybe Tofutti sour cream.
Any of you have any experience with this? Anyone have an amazing recipe to share with us?
This week will be "Indian chicken" week at my house, including a trip to Kohinoor, I hope.
My mom will probably go crazy from all the Indian spice smells at my house...
I expect an intoxicating week!

I'M WAITING FOR MORE BOOKINGS FOR MY INDIA TRIP-
LORI RAPP'S KITCHEN GOES TO INDIA!
Write or call me and I'll send you the details!
http://redbeardsocialmedia.com/Clients/Rapp/Itinerary.pdf
Shavua tov and Chodesh tov,
Lori