Monthly Archives: August 2013

Rosh Hashanah Starters

Tradition, Tradition! I feel I have to keep the traditions of my childhood going, and my mom always made fish starters on Rosh Hashanah. For me it is always a dilemma whether or not I should serve a four course meal, as once people have eaten the fish course, the chicken soup and perogies (perogen), they have no room left for the entree or main course. So each year I debate with myself, what should I do – leave out the fish course? eliminate the soup?  and each time I arrive at the same conclusion, TRADITION, you just cannot break it! When thinking what fish dishes to make, the first thing that comes to mind is gefilte fish. However, I no longer live in Johannesburg, and I cannot easily get fish bones etc. to make the traditional broth my mother used to make, but fortunately my mother-in-law taught me many years ago that she does not use fish bones, she seasons her water very well, and the fish tastes equally good. I have to make one further confession, this is America, and I am not aware of any supermarket in my city that will grind fish for me, as they used to do in Johannesburg, so I now use the gefilte fish loaves to make my gefilte fish. I prepare it in different ways.

Of course many of our fish starters included herring – chopped, pickled, Danish or mustard herring, but I have not included these on my blog because the recipes are not mine, but are available in many kosher cookbooks or sights on line.

“Traditional” Gefilte Fish with Sweetened Horseradish Sauce


1 loaf unsweetened gefilte fish
3 large carrots, peeled
2 large onions. peeled
celery salt
salt and pepper
8-10 cups of water

Place water in a large pot.
Add the carrots and onions –  I do not slice them.
Bring the water to a boil and then add the loaf of fish that is still wrapped in the paper.
Add a generous amount of celery salt (1-2 tablespoons), about one tablespoon. salt and 2 tsp. pepper.
Let the fish cook in the broth for an hour.
Remove the loaf carefully from the broth and place on a plate to cool. Remove the paper.
Remove the carrots from the broth and cut them into rounds to use for garnishing. You canleave the fish as a loaf and place the in refrigerator until you are ready to serve it. When you are ready to serve it, cut the fish into slices, platter and decorate with the sliced carrots.

On Rosh Hashanah we are encouraged not to eat bitter or sour foods, so I made a slightly sweet, yet still strong horseradish sauce to go with the fish. Instead of putting the sauce into dishes, I made little serving “bowls” out of fresh cucumber.

Horseradish Sauce Ingredients
2 Tbs. mayonnaise
2 Tbs. Kinneret or Rich’s whipped topping
2 tsp. red or white horseradish

Mix all the ingredients together.
Keep in the refrigerator until ready to serve. Place some sauce in the cucumber “bowl” and use to decorate your platter of gefilte fish.

Another delicious way of cooking the gefilte fish loaf is to bake it with a sauce. This is my favorite baked gefilte fish loaf.

Baked Gefilte Fish Loaf with Mushroom Marinara Sauce Ingredients
1 gefilte fish loaf, I prefer unsweetened
1 onion
1 cube frozen garlic or 1 clove chopped garlic
1 punnet sliced mushrooms
1 14 oz. can diced tomatoes
1/2 tsp. sugar
1 tsp. salt
1/2 tsp. black pepper
1 Tbs. fresh basil, chopped or 1 tsp. dried basil
1 Tbs. fresh oregano chopped or 1 tsp. dried oregano
2 Tbs. olive oil

Heat oil in a skillet and fry the onion and the garlic until the onions are soft and translucent,
Add the mushrooms. Season with the salt and pepper.
Allow to cook until the liquid from the mushrooms has evaporated.
Add the canned tomatoes, sugar, basil and oregano.
Mix well and allow to simmer for 10 minutes so flavors blend.
Remove fish from package and remove the loaf from the white paper it is wrapped in. Place fish in a casserole dish and pour the sauce over the fish.
Bake at 350 F for an hour.
Remove from oven and allow to cool.
You can serve this dish hot, at room temperature or cold.
I refrigerate it, and slice it when I am ready to use it. I spread the sauce over the sliced fish and decorate with some fresh parsley.

Another family favorite is mock crayfish, flaked white fish in a creamy tomato sauce. Try it.

Yael’s Version of Mock Crayfish


2 packets frozen Pollock
6-8 cups water
2 bay leaves
Peppercorns – 12-15
2 tsp. salt
1 onion, peeled

3/4 cup mayonnaise
3/4 cup ketchup
1/2 tsp. Hot Sauce
salt and pepper

Bring the water to the boil with the spices and onion in it.
Add the frozen fish.
Cook for approximately 20 minutes, you don’t want the fish to get too soft, but you do want to be sure it is cooked.
Use a slotted spoon to remove the fish from the broth, and place on a plate to cool. Cover it and refrigerate it until it is properly cold, at least 2 hours or even better, over night.
Mix the mayonnaise, ketchup and hot sauce together.
Add salt and pepper to taste.
Remove fish from refrigerator and carefully flake with a fork. Try not to mash the fish.
Gently stir the mayonnaise sauce over the fish and return to refrigerator to chill until ready to serve.
This dish does well if prepared a day or two in advance. Serve on a platter –  I like to decorate it with sliced avocado. It is also great served in half an avocado pear. 300

I love fish cakes! I have been dreaming of making fish cakes for a while now, but I have not done so for two reasons. The first is, because our house is such an open plan, design, the smell of anything cooking permeates every corner of the house, and the thought of the smell of fried fish is more than I can handle. The second reason is that I really don’t fry food anymore. It is so unhealthy. So, I decided to experiment and come up with a baked fish cake recipe, and guess what? –  it worked, and according to my unbiased husband the fishcakes are delicious! Note too that I have developed a recipe that can be gluten free.

Baked Fish Cakes (makes 12 cakes)

1 loaf unsweetened gefilte fish
3 carrots peeled and sliced in chunks
1 onion, peeled and sliced in chunks
1 handful of fresh parsley
2 tsp. salt
1/2 tsp. pepper
2 potatoes peeled and quartered
1/4 cup cold (from the fridge) water
Olive oil

Place the potatoes in a small saucepan and cover with water.
Add 1 tsp salt and bring to a boil.
Simmer until the potatoes are soft and easy to mash.
In a food processor chop finely the carrots, onion and parsley. Remove defrosted fish loaf from wrappers and place in a mixing bowl.
Add carrot mixture and blend well.
When potatoes are cooked, remove them from a water to a small bowl and mash them well.
Add them to the fish mixture.
Season well with salt and pepper.
Add the cold water to lighten/fluff up the mixture. Note the mixture is very sticky at this point.
Cover a baking tray with aluminum foil and lightly coat it with olive oil.
Place heaped tablespoons of fish onto the try, and flatten slightly with back of spoon to form cakes
303 Lightly drizzle some olive oil over each cake and spread it on the fish with your finger.
Bake at 400 F for 30 minutes.
Remove from oven and let cool. When cool enough refrigerate until ready to serve.

These fish cakes can be served on their own, with the horseradish sauce above or (using the delicious recipe of the “other” Yael in Peter’s life, his administrative assistant’s),  parev Ranch sauce made by mixing a packet of ranch dressing with some mayonnaise and a little coconut milk to thin it out.
Please note that the gefilte fish loaves have wheat in them, so if you want to make these fish cakes gluten free, you can grind your own fish. I would use one packet of frozen pollack, defrosted. Then when you grind the carrots, onion and parsley you can add the fish too. Once you have done this. Add an extra large egg to the mix to bind it all together. (It is not necessary to add an egg to the loaves as they already have egg added to them) Then continue the recipe as above.

Sides and Salads for Rosh Hashanah

Hello again. Rosh Hashanah is getting closer, and I didn’t want you to think that just because I am the butcher’s wife, all I know how to cook is meat. In fact the joke is that when I met Peter, I was vegetarian. He slowly coaxed me into eating meat, but to this day, I often cook without meat, and I have always cooked vegetables and side dishes with every meal I serve. Growing up my mom always served a starch, a green vegetable and an “orange” vegetable with every meal, and I guess I kept the tradition going, and still do most nights. I do however tend to serve fresh salad more than she did,  Mom and Dad I hope that you can see what I am doing from wherever you are, and you know how much you both inspired my love of cooking. Mom you were an amazing cook, and Dad I will never forget how you made Es and I cook Sunday night dinners for you (from the age of 8 or so) and how you would grade us. I guess it payed off!

What would Rosh Hashanah be without some delicious potato dish? I have tried for many years to develop the perfect potato kugel recipe, and finally I had a brilliant idea! My potato latkes always go down very well, so why couldn’t I use the recipe for them for my kugel? Then I thought, how could I get the top and bottom of my kugel to be crispy? Follow my recipe and you will see.

Potato Kugel (serves 8)

5 medium size russet potatoes
1 small onion
¼ cup self-rising flour
2 tsp. kosher salt (potaotes need a lot of salt)
½ tsp. black pepper
3 extra large eggs
½ cup olive oil

Wash and scrub the potatoes. Do not peel.
Grate both the potatoes and onion.
Potato Kugel 1

Place the potato and onion mix in a dish cloth and close it up so you can wring it out.
Potato Kugel3

Squeeze it tightly to remove any excess liquid from the potato and onion mix.
Return the vegetables to a mixing bowl and add the flour, salt and pepper.
Mix well until the flour is well blended into the vegetables.
Add the eggs and mix well.
Pour ¼ cup olive oil over the bottom of a baking dish making sure the entire surface is covered with a thin layer of oil.
Pour the potato mixture on top of the oil and press it into the dish so that the entire dish is filled evenly.
Pour the remaining ¼ cup of olive oil on top of the potato mixture.
Potato Kugel 4

Bake at 400 F for 35 minutes.
Take a fork and pierce the top of the kugel in a number of parts to allow the excess oil to seep in and crisp the center of the kugel. Bake an additional 5- 10 minutes. The top and bottom of the kugel should be brown and crispy.
Remove from oven and let it stand for 5 minutes before cutting into serving portions.
Potato Kugel 6

Not everyone likes potato kugel, and more often than not on Shabbat or Yom Tov I make roast potatoes.They  certainly are my daughter’s favorite, especially when they get all crispy. She just loves picking the crispy pieces off.

Roasted Potatoes
Quantities are hard to give for potatoes as I find that people eat a lot of them. This recipe should feed 8 people comfortably.

8 medium size potatoes (russet, white, or gold)
olive oil
kosher salt
Lawry’s Garlic Powder
2 tsp. chopped fresh rosemary or 1 tsp. dried rosemary flakes

Peel the potatoes and place in a bowl of cold water so they don’t go brown.
Remove potatoes from the water and dry thoroughly on paper towel.
Slice potatoes into wedges (I usually cut the potato into quarters and if they are too big I may cut the quarters in half again) and place in a baking dish.
Drizzle with olive oil. Do not soak them in olive oil, but make sure the bottom of the dish is covered in a very thin layer of oil.
Season well with salt, paprika, and garlic powder and toss the potatoes in the oil to coat all sides.
Sprinkle chopped rosemary on top. Mix together.
Bake at 350 F for at least an hour. Half way through turn the potatoes once. Do not turn them again. Let them continue cooking for at least an hour or until really crispy. Can stay in oven for as long as you need them to (1-2 hours) but at this temperature. If you are cooking at a higher temperature, you can roast them in the same oven, but just adjust timing and make sure they don’t burn.

Note: I often substitute baby potatoes or small red or other new potatoes. I do not peel those potatoes and if they are very small, I leave them whole, or I cut the small/new potatoes into small chunks and follow the same recipe, but I cook them for and hour to an hour 15 minutes.


Carrot, Sweet Potato, and Mango Tzimmes

My friend Merle in Cape Town once gave me her delicious carrot tzimmes recipe. You have to have tzimmes on Rosh Hashanah right? Well, I asked her permission to use it on my blog, and she kindly sent it to me, but as I was about to make it and take some pictures, I realized that I was missing some key ingredients, so once again I had to think on my feet. The result turned out so delicious, I have decided to include my recipe, and I will keep Merle’s for a different time.

1 1-lb. bag of peeled carrots
3 medium sweet potatoes
2 large mangoes
1/4 cup honey
1/2 cup flour or you can use potato flour for those who follow a gluten free diet
2 Tbs. olive oil
1 tsp. salt
1 heaped tsp. ground cinnamon
1/4 tsp. black pepper

Peel sweet potatoes and cut into small chunks, put in a mixing bowl.
Cut peeled carrots into similar size chunks and add to sweet potatoes.
Peel and slice mangoes into similar size chunks and set aside.
Drizzle the olive oil over the carrot mixture and coat vegetables lightly with the oil.
Add the honey and stir well.
Add all other seasonings, and once again mix well.:
Lastly lightly fold in the mango pieces, being careful not to mash them.

Picture is before the tzimmes was cooked.

Place mixture into a casserole dish and cover well with aluminum foil.
Bake at 350 for at least 2 hours, or until vegetables are soft and glazed. I mixed the vegetables once during the cooking time. Can be left in a low oven for a long time.

This dish freezes well.

Last but not least some delicious fresh salads. I could not help making this beet salad when I saw all the farm fresh vegetables this week. I am not a lover of fennel, but in this salad it just gives the kick it needs. Also don’t think I forgot to dress my vegetable salad, or wonder why I did not include a salad dressing, it is intentional. I feel there are so many different sauces, and flavors at such a meal, and I love enhancing the taste of food with fresh herbs from my yard, that I felt the salad tastes just perfect the way it is.

Beet, Orange and Endive Salad

1 bunch beets
4 medium oranges
1 small bulb of fennel
+ 2 Tbs. red wine vinegar
salt and pepper
6 – 8 leaves of Bib lettuce or a similar lettuce that has round, soft leaves.

Cut beets from their stems, wash and wrap each beet in some aluminum foil.
Place the wrapped beets into a baking dish and bake at 350 F for 35 – 40 minutes or until beets are soft.
Remove from the oven and open foil and allow beets to cool.
Meanwhile peel the oranges. I find that if I use a serrated knife, the skin peels easily and it removes the white pith from the orange at the same time. I suggest too that you do this over the salad bowl, so that any juice from the orange goes straight into the bowl.
Take a sharp paring knife and cut into each orange segment, removing it from the membranes, and place each segment into the salad bowl. Once you have removed all the segments, squeeze the remaining pith and membranes to extract all the juice.
When the beets are cool, peel them with the paring knife and slice into small segments, the size and shape of the orange pieces. Add to the oranges.
Remove the fronds from the fennel and take off the outer peel. Thinly slice a small bulb of fennel and add to the oranges and beets.
Season with salt and pepper and add the vinegar.
Stir gently to mix well and cover and place in the refrigerator to marinate and cool.

This is what the salad looked like before it was marinated.

This salad is best made a few hours or day in advance as the ingredients turn a beautiful color as they marinade.
Serve on a bed of bibb lettuce or a similar lettuce that has round, soft leaves.



Tomato and Cucumber Salad with Fresh Herbs


1 small punnet grape tomatoes
3 crisp persian cucumbers
2 green onions/ scallions
2 Tbs. fresh basil chopped in ribbons
2 Tbs. chopped mint
Salt and pepper to taste

Wash all the ingredients well. Make sure to dry the fresh herbs thoroughly before you slice them or they will turn brown.
Slice tomatoes in half and place in a small salad bowl.
Cut the cucumbers in half lengthwise and then cut into small chunks. Add to tomatoes.
Chop the white and some of the green part of the scallion into small rings and add to vegetables.
Season with salt and pepper.
Add the fresh herbs. Blend all the ingredients together and cover and refrigerated to let the flavors blend.
Serve decorated with fresh mint leaves.

Avocado Pear Salad

4 medium ripe avocados
juice of 1 lemon
3/4 tsp. hot sauce
½ tsp. coarse salt
½ tsp. celery salt
½ tsp. onion salt
½ tsp. black pepper
2 Tbs. Mayonaise
Dash Paprika for garnishing

Cut avocados in half and remove the pit. Scoop out the flesh with a spoon and place in a mixing bowl.
Mash the avocado finely, but not completely smooth. I like the consistency to be the kind that you can see was hand mashed. (If you like it smoother, you can use a food processor to mix alll the ingredients until it is smooth, more like a dip consistency.)
Add the remaining ingredients and mix well. Place into a serving dish and sprinkle paprika over the top to garnish.


Happy cooking and Beteiavon!

Rosh Hashanah Family Feast

The celebration of all Jewish Holidays is most often associated with food. On Rosh Hashanah, we eat apples dipped in honey so that we may have a sweet year and then there are many other traditions that families follow. For me, as I think of Rosh Hashanah, aside from its very significant spiritual and religious connotations, it is filled with memories of delicious smells filling the house – chicken soup, gefilte fish, chicken, brisket, and of course  the delicious desserts. Today, I have focused my blog on the meat parts of the meal so that you can start preparing in advance, and not leave everything to the day of or night before. Both soup and brisket freeze very well, so you can start cooking those as soon as possible and this will allow you to focus on starters, side dishes and desserts closer to the time.

Rosh Hashanah would not be a holiday if we did not have chicken soup. In South Africa where I grew up, we had chicken soup with matzo balls for Passover and chicken soup with perogies for Rosh Hashanah. It was our tradition to put the perogie into the soup, delicious! You should try it. I have created a recipe for these delicious perogies  which is used at Griller’s Pride to make and sell these deli. So think about something different this year. Instead of your traditional chicken soup with matzo balls, you may want to try it with perogies. Meanwhile, here is my chicken soup. My kids always say it is this soup that makes them feel better when they are sick or just not feeling great.

Yael’s Chicken Soup.

Chicken Soup

Note: I do not add any soup powder or consomme to my soup. It is made from all natural ingredients chicken bones, vegetables, herbs and spices. No MSG .

1 pack chicken bones
6 large carrots peeled
2 medium onions sliced in large chunks
4 stalks of celery
1 large sweet potato
1 small bunch fresh dill (washed and checked)
10 cups water
2 Tbs. salt
1/2 tsp. black pepper


  • Cut off as much fat as possible from the chicken bones and place in a large pot.
  • Peel carrots and cut into large chunks. Add to pot.
  • Peel onions. Slice into large chunks and add to pot. 
  • Wash and trim the stalks of celery, leave whole with leaves on and place in pot. 
  • Peel the sweet potato and cut into chunks and add to pot.
  • Add water salt and pepper and bring to a boil. 
  • Once it is boiling, turn it down to gently simmer for 2 to 3 hours. Skim the surface from time to time with a big spoon to remove any scum or fat from the top of the soup. After about an hour of cooking, add the dill. I do not chop the dill, I add it whole.
  • Taste the soup for the correct seasoning. May need more salt or pepper.Remove all the bones from the soup by straining through a sieve
  • Return the carrots, onions and sweet potato to the soup and using an immersion blender or liquidizer blend the soup till it is smooth consitency. Some people like to leave it clear and just add a few sliced carrots back into the soup. 

At this point it is ready to serve, heat it up to boiling point and serve, or you can allow it to cool and transfer to containers to freeze.

Not everyone is a fan of chicken soup, so I have included my recipe for Hearty Vegetable Soup with Meat, but that can be made without meat too.

Hearty Vegetable Soup with Meat

1 lb. bag baby carrots peeled
1 large leek
6 stalks celery + inner leaves
3 large potatoes
1 pack of shank meat with marrow bones
2 tsps. koshersalt
1 tsp ground black pepper
10 cups of water


Cut off upper dark leaves of leeks
Slice leek in half lengthways and wash each leaf to remove soils
Slice leeks thinly and place in large soup pot
Chop celery into thin slices and place on top of leeks
Put carrots on top of celery
Place meat on top and season with salt and pepper
Peel and slice potatoes into chunks and add
Cover with 10 cups of water.
Bring to a boil and then turn down and simmer for 3 to 4 hours.

Remove meat and bones from pot. Use and immersion blender and puree veges in pot, (should make a thick smooth consistency) or transfer to a liquidizer and liquidize.
Taste to see if more salt or pepper is needed.
Add meat and bones back to soup and reheat.

Note, if you have anyone who is vegetarian coming to your meal, this soup can be made without the meat. If it is lacking in flavor, you may add 2 tsp. of Osem or Telma Parev soup mix.

Meat Dishes

There are so many different recipes for brisket, and for me the secret to successful brisket is in the sauce.It needs to cook slowly and for a long time to absorb the flavor and to end up tender. So, I have developed this rich and tangy sauce. It is a little like sweet and sour sauce, but it is more tangy and zesty. Try it, I know you won’t be disappointed. One other thing I have learned when cooking brisket is that brisket tastes best when it is cooked in advance, sliced, put back in the sauce and then frozen. Something happens when you do that to tenderize the meat, and to give it a juicy, succulent flavor. All you need to do is to defrost the meat over night and warm it up covered at 350 F for 30 minutes. At this point it is suggested to uncover the meat and allow it to cook for another 15 minutes.

So here it is….

Sweet and Tangy Brisket

Brisket-Raw Onions-Cooking-in-Pan  Brisket-YaelPouring1.jpgBrisket 2

1 6-7 lb. Black Angus Brisket
4 large onions
1 can ginger ale (can use diet)
1 cup ketchup
1 cup Duck Sauce
1 sachet onion soup
3 Tbs. olive oil
salt, pepper, and garlic powder

Place brisket in a large roasting dish. season with salt, pepper and garlic powder.
Cover with the onion soup powder.
Slice the onions into thin rings.
Fry the onions in the olive oil until they are soft and caramelized. Spread on top of brisket.
Mix the ginger ale, ketchup and the duck sauce. Pour over the meat.
Cover the pan with foil and bake in a 350 F oven for at least 2 hours.

If I am going to freeze the meat in the sauce, I remove it after 2 hours, slice it, return to the sauce, cover well and freeze it. if I am going to serve it that day or the next day, I let it cook for 2 and 1/2 hours, take it out the oven, let it stand for 15 minutes and then slice and return to sauce.



I have a different brisket recipe that my friend Marianne shared with me many years ago. It is a completely different way of cooking brisket, but believe me it is delicious. This recipe is also best when the meat is cooked ahead of time, sliced and placed back in the gravy, and then frozen.

1 6-7 pound brisket
1/2 cup HP sauce
1 small  bottle Ketchup
1/2 cup brown sugar
1 packet brown onion soup

Place the brisket in a roasting pan. Rub onion soup on the brisket.
Mix all other ingredients together and pour over brisket.
Bake at 500 F for an hour and turn oven off. Leave in oven over night.

In the morning, remove the meat from the gravy. Place gravy in refrigerator so that the fat can congeal. Remove fat. Slice the meat, and return it to gravy. If you can freeze the sliced meat in the gravy until you are ready to use it. If you plan to use it that day, place it in the gravy and refrigerate till you are ready for it. Heat in a 350 F oven for 30 to 45 minutes.

Chicken Dishes

As I mentioned at the beginning of this post, it is tradition that we dip apples in honey on this holiday to symbolize the sweet year we are hoping to have. We also try to eat sweet foods at this festive meal, so I thought that a Citrus honey chicken would be in order to keep with this concept.

Citrus Honey Chicken

Chicken-Raw-CitrusHoney chicken-CitrusHoney

2 whole cut up fryers
1/3 cup honey
juice of 2 oranges
juice of 1 lime
3 Tbs Soy sauce
Salt, pepper,
Montreal Chicken Seasoning
1 tsp. cumin powder
1/2 tsp. chille powder

Trim fat from chicken, and with skin on place in a casserole dish.
Season chicken with salt, pepper, and Montreal Chicken Seasoninig.
Sprinkle the cumin and chille powder on top of the other seasonings.
Mix together the honey, orange and lime juice till honey is completely dissolved and pour over the chicken.
Bake uncovered at 350 F for 45 minutes to 1 hour. Baste with the sauce after the first half hour. When you think the chicken is cooked, check to see that the meat is cooked and that no red juices are flowing from the meat. Thermometer should read 170 when placed in thick part of thigh or drumstick.Remove from oven, cover with foil and let stand for 10 minutes so the juices can be absorbed back into the meat.

Chicken with Mango Salsa


2 cut up fryers
salt and pepper

1 ripe mango
1 red bell pepper
1/2 small onion chopped finely
handful of fresh Italian parsley chopped finely
handful of fresh mint chopped finely
1 jalopeno chille seeds removed and chopped finely
1 flat tsp salt
1/2 tsp black pepper
1 tsp cumin powder
juice of 1 or 2 limes

Trim chicken and remove any excess fat. Place chicken pieces in a casserole dish.
Season with salt and pepper.

To make salsa:

  • dice the mango.
  • dice the bell pepper
  • mix the mangoes and peppers with all the other dry salsa ingredients
  • add lime juice  and mix well.

Place the salsa on top of the chicken pieces. Cover with aluminum foil and place in refrigerator for a couple of hours to allow flavors to penetrate the chicken. Remove from fridge and bake in a
350 F oven for an hour or until chicken is crisp and salsa is soft and roasted.

Well I hope you feel inspired. Please feel free to comment, ask any questions you may have,



Welcome to my Blog

For many years, Peter, my dear husband and owner of Griller’s Pride, a quality Glatt Kosher Meat and Poultry processing plant, has been begging me to write a recipe book of all the dishes I cook. I have contemplated the idea many times, but as I thought it over, I realized that I need to move with the times, and that possibly a blog with weekly updates and possible interactions would be a better idea. So, welcome to Cook with the Kosher Butcher’s Wife. Join me on my journey as I share with you my passion, cooking! This blog is not about gourmet cooking, it is about  tasty, healthful home-cooked meals. My inspiration comes from the things I have at home. Peter often brings new cuts of meat for me to try, I order locally grown organic vegetables every week, so I see what I have and so I plan my meals.

All the recipes that I use are kosher, and therefore there will never be mixing of meat and dairy items in the same recipe. Any recipe that contains meat or that is marked Parev (does not contain meat or dairy) is also suitable for people who are lactose intolerant. In addition, there has been a great deal of discussion and research over the past few years about healthy eating and many have reported that kosher is more healthful. People are also more aware of what they eat and many prefer to eat grass-fed beef, so that the animals have not been given antibiotics, steroids, and hormones. In addition they want to eat organic chicken. Today, all these requirements are available in Kosher meat and poultry and can be delivered right to your front door if you order on line from

Watch for my next post on What to Cook for Rosh Hashannah, The Jewish New Year, Rosh Hashanah begins on Wednesday night September 4, 2013, not too long away. Now is the time to start ordering your meat, fish, and anything else you may need.