About

Did anyone ever tell you that the road to being a good cook involved time and experience?

Well 5 months into marriage, and let’s just say, I’ve had quite a few kitchen “experiences.” I never really cooked before I got married, though I have always been a major lover and consumer of food. Receiving some cookbooks as engagement presents offered me a new channel through which to express my love of food! My first two were: Quick and Kosher, by Jamie Geller, and Kosher by Design- Teens and 20 Somethings, by Susie Fishbein. I was immediately obsessed.

For some reason, being a good cook, and cooking itself, have become the biggest stressors, yet also the biggest sources of enjoyment in my life. Nothing is more tiring than standing in the kitchen for 6 hours Thursday night making 3 kugels for shabbos (are you kidding me, who the heck needs 3 kugels). YET- There is also nothing more satisfying than making a successful dish; than having everyone finish every last crumb of their Blueberry Crumb Cake (Thank you Kosher Palette- Yellow Cake recipe with Blueberry Crumb variation); than having my husband request a 3rd chicken wrap made from leftover boiled chicken (Thank you KBD Teens and 20 Somethings- Southwest Rotisserie Chicken Wraps); than truly enjoying something I have created! It appears I have inherited the Jewish-Need-to-Feed after all.

As I continue this journey through recipes and successes and um, less than successes (suggestion: not a good idea to make many alterations to an indian bean soup, never having previously ever cooked with curry. Big thanks to the husband for finishing that one), I want to share my ups and downs and the things I learn along the way! I hope to review the recipes I have tried in some popular kosher cookbooks, though my disclaimer is that a bad finished product may be a reflection of my own mistakes.

May you never experience a salmon casserole like the one I concocted the first month of marriage (again- many thanks to the husband for eating it for dinner 4 nights in a row. I wouldn’t touch it after the first)!

I’m just a simple girl searching for her Shabbos repertoire, for her cache of go-to, I-know-it’s-gonna-be-a-hit, and I-may-even-have-some-time-to-do-grad-school-work-after-I-make-this recipes!

18 Responses to About

  1. malkie grossman says:

    Purim is coming soon how about some ideas for Shaloch Manot!!!!!!!!!!A cookie swap could be fun i once did it when i lived in South Africa and it was great fun………………

  2. Linda says:

    Elianna – I finally decided which recipe I wanted to share! My mother’s, your grandmother’s Hungarian potatoes!! I loved them but you may already know about them.
    Sauted diced onions in tons of paprika and salt, sliced potatoes sauted in the onions, then pour in water and simmer until potates are soft yet still hold their shape. YUM!!!
    Love you!
    Tanta Linda

  3. Chai Shmidman says:

    loved reading your blog and knowing where you are coming from, cooking is in your blood!!!!!ask your Mom for my saucy chicken recipe and if you have any questions I will be happy to answer themKol hakavod
    Chai Shmidman

  4. Malkie Grossman says:

    I so look forward to reading this…………It would be nice to trade Elbogen family receipies………….

  5. Elly, with all your funny mishaps and your very tolerant husband it sounds like the story of Julia Child’s beginnings. I am sure you read her books but it is always fun to reread them. I look forward to reading more about what is going on in your kitchen.

  6. Judy Grumet says:

    Great idea, Elly! I have lots of cookbooks but I never know which recipe will have the highest y/t (yumminess to time ratio).

  7. Laura Berkowitz says:

    Wow, this is so exciting, Elly having your own cooking blog. Well, after making Shabbos for over 60 years I have amassed quite a number of great recipes. At the moment I am not home but I will send you the best recipe for sweet and sour roast. My daughter Rivki got it when she lived in Israel from the chef at one of the finest hotels in Jerusalem. Will send it soon. Good luck. I know that you will be a great cook and it won’t take you too long to make the most delicious meals.

  8. Tova Weinberg says:

    I love the blog and your comments and everyone else’s. I have been cooking Shabbat dinner for the last 34 years and I must say it now takes me just under two hours to do all the cooking. The hardest job for me, is the shopping for the food. Once I have it all, cooking is easy. My savior roasted veggies any kind, just roast them with a little olive oil, salt, garlic powder, real lemon juice and they come out perfect all the time. I usually roast 4 different veggies, put them on a big platter and everyone loves them.
    Keep on writing,
    Tova

  9. Randy Krevat says:

    This is fabulous! I can imagine you in the kitchen with a big smile on your face! The Barefoot Contessa, Ina Garten, is my favorite chef. Her cookbooks are a great read (my favorite is the barefoot contessa at home) and her recipes are pretty easy to follow, heimish and delicious.
    Keep up the good work!
    Randy

  10. naomi neustadter says:

    My best go-to recipe for Shabbat is chicken marbella. The recipe is in the silver palate cook book, and other places on line. It is great because it freezes beautifully. It is the ONLY chicken recipe I know that come out of the freezer perfect.

    Have fun!
    Naomi

  11. Danièle Lassner says:

    How exciting! You are the perfect person to have this blog!
    Mazal tov and happy dishes ahead!
    Danièle

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