Sunday, August 19, 2018

Millennial keeps Kosher tradiional/modern

  Modern cookbook is all kosher

                             What if your regular fridge-stock “go-to” wasn’t  some carb-filled repeat but eggplant boats? You could creatively fill them with chicken or cheese or tahini on different days and be so much less bored with dinner.
                             What if your favorite weekend breakfast got a cocoa kick by swirling up Marble Cake Pancakes?
                             And maybe you’d feel better about keeping ramen noodles in the house if  you discard the flavor packets they come with and season with your stock to make something like Ramen Shakshuka. This could be your second breakfast fave with marinara sauce, eggs, and sometimes spaghetti squash and that handy eggplant.
                             It’s Chanie Apfelbaum who comes up with these ideas in her beautiful book, “Millennial Kosher: Recipes Reinvented for the Modern Palate.” Maybe you know her from Busy in Brooklyn, a food site/blog that shows this woman “gets it.” The “it” here being delicious real food and an appreciation of respecting recipes, cultures, travel, traditions and family. I ran out of space on my note pad marking tidbits I wanted to share with Culinary Thrill Seeking readers.
                             I love her style, concepts, outlook and passion. I’d love to try her roasted sweet potatoes with gooey pecans, Frangipane Fig Galette and cornbread funnel cakes. These are twists on the foods we already love in the south.
                             To me, the recipe below is a fun twist. To the author, it’s easier than washing sand from basil and accidentally burning expensive pine nuts for traditional pesto. The spinach also keeps the pesto very green if you have leftovers to store in the fridge. I love pesto with everything from pasta and bread to eggs. Here’s one from the book (The SHAAR Press) I’m ready to enjoy:
                  Spinach Pistachio Pesto
                  3 cups (packed) baby spinach
                  two thirds cup toasted unsalted pistachios
                  1 large or two small cloves garlic
                  2 tablespoons lemon juice, plus more to taste
                  one fourth to one half cup olive oil
                  Salt to taste
                  Pepper to taste
                  One half cup grated Parmesan cheese, optional, for dairy meals
                            In a large food processor, pulse spinach, garlic, pistachios, lemon juice and Parmesan cheese (if using) until finely minced. While the processor is running, slowly drizzle olive oil through the feeding tube until all the ingredients are pureed, scraping down the sides of the bowl as necessary.
                            Season with salt, pepper and additional lemon juice to taste.
                  Darragh Doiron is a Port Arthur area foodie who loves sharing her Cajun culture as much as she enjoys learning about others. Trade stories with her at

Sunday, August 5, 2018

Festive Yogurt by YOU keeps ingredients in check

  My mom passed me a meme to the effect of “People are saying mean things to me, like ‘Try this kale.’ ” I laughed, but don’t get me started on people who won’t try new things or can’t imagine a snack that did not come from a vending machine.
                             Today I’m talking about yogurt. If you grew up before the ‘90s, you may consider yogurt a white, sour, bland blob. This was before colorful plastic single serves that load up on artificial additives and sugar and market to kids.
                             I’m talking about the pure stuff, with my favorite being non-fat Greek. I keep a big tub of it at all times. Sometimes I make my own yogurt. It’s pretty easy.
                             Of late, I’ve mixed yogurt into breakfast eggs, toted it to lunch with berries and big, crunchy walnuts and even substituted it for milk in a boxed side dish.
                            A sweet, quick dessert is another trick yogurt can perform. This week I dished some into a stemmed glass, topped it with fruit and dusted it with cocoa powder. A drizzle of honey and a pinch of honeycomb was the topper. Enjoy this in small bites and get a cool, natural treat.
                             If you need to differentiate from “bland” memories, call this creation “festive yogurt.”

                             Rau Chocolate
                             For those who like reading up on your food, Rau Chocolate has a story, inspired by Mayans. And now, you can pack a salted caramel or mint version of a superfood into your lunch box. But I’m leaning toward the cocoanut as my favorite.
                             Makers say their bottled beverages are the result of  “hand picking organic, fair trade cacao beans straight from the tree, infusing them with pure organic spices; creating a concoction inspired by the Mayans – naked of all unhealthy refined sugar, dairy, and preservatives. Our superfood drinking chocolate is designed to fuel a truly clean energetic lifestyle. Bottoms Up!”
                        It’s a cold-pressured cacao beverage with the trendy “clean label”  stamped non-gmo, certified organic and fair-trade. It’s non dairy, but imagine the texture as a thin chocolate milk in additional flavors such as original, semi-sweet and cold brew mocha. Read more about what it has and doesn’t have at
                             Darragh Doiron is a Port Arthur area foodie ready to try (almost) anything. But she’ll always come back to Greek yogurt. Forward hot tips and questions to her at