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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 SIGN MY GUEST BOOK at the bottom of this page and/or LEAVE A COMMENT (be sure to leave your email address if you'd like a response)

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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Baked Steelhead Trout

Steelhead Trout is the new salmon!  This is a variety of the better known Rainbow Trout but resembles salmon in color, texture, and flavor only more moist and delicious. It's no secret that this is one of the healthiest varieties of seafood available today. Steelhead trout is a lean protein, chock full of vitamins, minerals and omega-3 fatty acids.  According to the American Heart Association, eating two servings of this fish each week is a good path to a healthy heart.  Prepare this sauce for trout or salmon.  This recipe is worthy of company dinner, and will impress. I use thyme honey from Greece but your honey of choice will work just as well.  Of course, as with all the ingredients, use your favorites. Your guests will want to lick the plate.. it's that good!  Cooking the fish with the skin still on, holds the fish together and makes for a more moist fillet.  The baked fish will easily slide off the skin by sliding a spatula between the skin and flesh.
  • 1 pound Steelhead Trout
  • 2 Tablespoons butter
  • 1 Tablespoon minced garlic
  • 1 Tablespoon honey
  • 1 Tablespoon brown sugar
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Soy sauce
Here's how you do it...
  1. In a small saucepan, melt the butter.
  2. Stir in the garlic, honey, brown sugar, rice wine vinegar, Dijon mustard, and soy sauce until blended.
  3. On a baking sheet or pan, place the fish on a piece of foil twice the size you need so you can fold it over to create a packet.
  4. Pour the sauce over the fish.
  5. Close and seal the packet.
  6. Bake @ 400F for 20 minutes.
Serve with greens and a grain for a satisfying and simply scrumptious meal!!
This recipe feeds 2-3 people.
Grain suggestions:  Bulgar Wheat Pilaf  or  Israeli Cous Cous

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