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.
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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
There are many ways to use and enjoy roasted garlic. Some trendy restaurants serve roasted garlic in the skin to spread on bread in place of butter.
I like to mash it and add it in when I make salad dressing instead of raw garlic. I don't know about you but I've never enjoyed little pieces of raw garlic in my mouth. Raw garlic is bitter.
I roast garlic (peeled) to make my Out Of This World Roast Garlic Hummus.
It's easy to do and your house will smell like a good Italian restaurant. Often I will throw a custard dish full of peeled cloves into the oven to roast while I'm baking something else and keep it stored in the fridge for a day or two until I want to use it for something.
Time Saving Hint: When I bring home a few heads of raw garlic from the market I peel them all at the same time and put the peeled cloves in an airtight container in the fridge. Then all week I have garlic ready to use without making a mess every time.
Ingredients...
- 1 head of garlic cloves, peeled.
- 1 tablespoon extra virgin olive oil
- pinch of salt and pepper
Here's how you do it...
- Preheat the oven to 350F
- Place the peeled garlic cloves into an oven proof custard dish.
- Pour the olive oil on the garlic cloves.
- Sprinkle with the salt and pepper.
- Place the custard dish in the center of a large square of foil.
- Bring up the 4 corners and crunch them together so you have a handle for safe movement in and out of the oven.
- Roast @ 350F 40-45 minutes.
Remove from oven and allow to cool. Stores well in the fridge for a few days.
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