Chef Laura Frankel
By Chef Laura Frankel
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News Yid.Dish: Crema di Zucca (Pumpkin Soup)
Here is part 2 of Chef Laura’s Italian Rosh Hashanah menu. Part one – an apple cake with apple cider honey zabaglione. Yes, yes, we’re featuring two soup recipes in a row on The Jew & The Carrot – but what is fall without an abundance of warm, creamy soups?! Autumn in Tuscany looks a…
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News Yid.Dish: Duck, Duck Goose(berry)!
As a chef, summer is my favorite time of the year. I do not enjoy the weather so much (read: I hate the heat), but I love the gorgeous, unusual fruits and vegetables in the market. This week I couldn’t wait to schlep home my bounty that included one of my summer favorites – the…
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News Yid.Dish: Spotlight On: Charoset
There has been a lot of talk about charoset on The Jew & The Carrot lately. Reader Maddie commented: “I’ve always anticipated the crunch of the matzah mixed with the tangy zip of the apples, cinnamon, and raisins….mmm, can’t wait!” Contributor Alix Wall’s family sculpts their charoset into a pyramid shape, reminiscent of the pyramids…
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News Yid.Dish: Persian Chiffon Cake
The saffron in the cake adds not only its distinctive beautiful color but also an elegant earthiness. Remember, rosewater and orange blossom water (which can be found in the baking sections of most grocery stores) are exotic and potent. A little goes a long way. This recipe can also be used to make a gorgeous…
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News Yid.Dish: Pumpkin Risotto
See the original recipe 6 baby pumpkins-tops cut off and reserved, hollowed out to create a cavity 2 T. butter 2 T. Olive oil 1 shallot chopped 1 clove of garlic-chopped 1 ¾ cups Arborio rice 2 pints boiling vegetable stock 1 cup pumpkin puree ¼ cup of cream 3 T. Mascarpone cheese ¼ cup…
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