What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.
I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate
Balaboostas.
What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.
The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.
To see amazing detail in any photo just click on it!Don't forget to
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Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.
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RETURN TO MY MOST RECENT RECIPES
Ingredients...
- 2 tablespoons extra virgin olive oil
- 1 chopped medium onion
- 4-5 chopped cloves of garlic
- 1 large Portobello mushroom (or cup mushroom of your choice)
- 2 cups chicken or vegetable broth
- 1 cup dry Israeli Couscous
- Salt & Pepper to taste.
- 1/4 cup toasted pine nuts (pignola)
Here's how you do it...- Heat the pan to medium on your stove top.
- Add 2 tablespoons extra virgin olive oil to the heated pan.
- Add the chopped onion and cook for 5 minutes, stirring occasionally until the onions begin to have golden edges.
- Add the chopped garlic and continue cooking another 2 minutes.
- Add the sliced mushroom and continue cooking another 4 minutes.
- Add the 1 cup of dry couscous and stir for 2 minutes to begin toasting the pearls.
- Add two cups of hot broth, stir, bring to boil.
- Cover, reduce heat to low and simmer for 20 minutes.
- Add the toasted pine nuts, toss, and serve.
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2 comments:
Found your site by accident, but your recipes sound wonderful. Can't wait to try Nana's Salmon Croquettes!
Your page is delightful, and I fed your fish.
Your receipes remind me of my Grandma's
time in the kitchen. I'd love to try your receipes, but you never indicate how many people the receipe serves. Please add that info to your receipe!
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