AtarChef Blog: kosher recipes

I promised Susie that I’d try to keep this blog going, even though I’m no longer writing for the JPost. It’s charitable of her to think I’d continue to cook — and take photos — when I’m not getting paid for it… She should know me better. I’ll always continue to eat, yes. But cook???

Then again, there are birthdays. The family tradition is usually lemon meringue pie — since it’s so much trouble that it proves I love my loved ones. So here’s a pic of one that was baked for one of the summertime Birthday Boys (ranging in age from 12-80).

The recipe is a new one for me, and vastly superior to my old 1970s Better Homes and Gardens one. For both the filling & crust, use butter! Not margarine!!!!! Makes a huge difference.

Printable recipe

This non-post is just for preventing error messages when people search for the “Yummy” template I designed for WordPress. You can download it and get instructions for using it at Alex King’s site. It’s also offered as a built-in theme with the free blogs provided by Blogsome.

This recipe is an effort to copy a yummy soup we had for breakfast(!) at the Shizen spa. But, being chicken-based, it’s even richer. A whole meal actually. It’s based on a recipe I found at Epicurious, with a few tweaks.

Ingredients

• 2 14-ounce cans light unsweetened coconut milk
• 3 cups chicken broth
• 2 cups thinly sliced mushrooms
• 6 stalks lemongrass
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced garlic
• 1 serrano chili, sliced into rounds
• 2 teaspoons chili-garlic sauce*
• 8 skinless boneless chicken thighs, thinly sliced
• 1/2 cup thinly sliced green onions
• 1/4 cup thinly sliced basil
• 3 tablespoons fresh lime (or lemon) juice
• 18 cherry tomatoes

Preparation

1. Combine coconut milk, broth, mushrooms, lemongrass, ginger, garlic, chili, and chili sauce.
2. Bring to boil, reduce heat , & simmer 10 min.
3. Add chicken and simmer until cooked (~ 5 min).
4. Before serving, add green onion, basil and lime juice.