Norwitz Notions

We belong to a Shabbus potluck group that meets every month or two.  Yesterday, it was at our home.  Although Miriam (and I) can’t have gluten, traces aren’t an issue.  Unfortunately, it’s not that way with egg.  Even a little crumb can give her symptoms.
Challah is a braided egg bread that plays an important role […]

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This recipe comes from my friend Carys Starfire, who has kindly given me permission to post it here. The bagels look absolutely amazing, though I’ve been holding back on trying the recipe myself because I think I’d like them too much and I’m trying to keep my carbs down. I’ll give in sooner […]

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I’ve hosted a Passover seder at my home every year for the last 20 or so (except for the year my mother died the night before Passover 1996 and the following year, the first with Michael, when Michael and I both had the flu).  Each one has a different mix of people, cultures, familiarity with […]

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Success with horseradish has been extremely variable, both due to variation in the flavor of the unprocessed horseradish roots, and the fact that it is too strong to sniff or taste during preparation to make small modifications. The ones I made for Passover this year were pretty good.
I started with two horseradish roots. […]

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Passover 2008: the year of the gefilte fish disaster.
This is only the second time we’ve made gefilte (gelfilte, gelfelte, gefelte) fish. The stuff in jars is pretty good (some people hate it but I grew up on and adore the stuff) but every last brand has eggs in it. And pretty much all have gluten […]

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If you ask an Ashkenazi Jew (of Eastern/Central European origin, most American Jews) the recipe for charoset, you will generally get one answer: chopped apples, honey, wine, nuts (walnuts and pecans are popular), and (often) cinnamon. This version is so popular that many Haggadahs list it as such and I’ve had Jews tell me […]

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This year, I made my own Passover matzoh. Why on earth? Because Miriam and I don’t do well with gluten (we can cheat once in a while, but not two days in a row). So I wanted it to be gluten-free.

Matzoh (aka matzah, matza, matzo) used during a Passover seder must come […]

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Borscht is a Russian and Jewish beet soup that can be made with or without meat, served hot or cold. The cold versions are often served with sour cream (unless it’s a Jewish recipe and it has meat). There are many variations. The addition of ginger and carrots is my own invention, […]

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Your traditional latkes are grated potato, diced onion, egg, matzoh meal, and seasoning all mixed together and fried in olive oil. But what do you do when all you can eat is fried salt and pepper? Well, alternative latkes have always been part of the tradition: despite what many think, it’s not just about potato […]

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