BIZZY BAKES

Often, we have salmon instead of gefilte fish for the fish course on Sabbath night. I look for those not made with matzah meal and this week, it turned out, I could only find salmon gefilte fish. It is a little more expensive but it is tastier.  One of my sons was coming with his family and I know he likes when I make patties out of the frozen loaf so I planned to do so with the salmon gefilte fish. Jamie from Joy of Kosher has an interesting recipe on here site and I made a few changes to make it gluten-free and I baked it instead of frying and it was delicious. I think, we will be indulging in these loaves more often. This is cheaper than salmon fillets as well. Gefilte Fish Cakes (Joy of Kosher)  Adapted Serving : 8 Ingredients: 1 loaf frozen salmon gefilte fish, defrosted (22-ounce)  ½ cup diced red bell pepper 1 small red onion, diced 2 celery stalks, diced ½ cup light mayonnaise 4 tablespoons drieddill ¼ teaspoon freshly ground black pepper 1 egg 1 cup c...

I wanted a different way to make the gefilte fish, this week and I came across this recipe by Jamie Geller, an author of kosher books.  Mine is not marinara.  It is more Turkish because of what I subbed for the marinara sauce.  I have made gefilte fish in marinara sauce and it is really good but for Passover, I try to change recipes so we can  explore new tastes. Gefilte Marinara  Adapted from Jamie Geller Cook Time:    2 hours Yield:              8 servings Ingredients: 1 (22-ounce) loaf frozen gefilte fish 1 tablespoon onion powder 1 medium onion, chopped 1/3 cup matbucha (from bottle) Method: 1.  Preheat oven to 350° F.  Spray a 9 x 5 x 3-inch loaf pan with non-stick cooking spray. 2.  Rinse frozen gefilte loaf under water to remove parchment wrapper and place in prepared pan. 3.  Sprinkle fish with onion powder. 4.  Cover with chop...

Once a year, I make chrein, which is horseradish and beets with a few extras.  Although it looks like the kind you see in those little bottles, in the stores, it is so much better.  We look forward to it from year to year.  It is a snap to make except for grating the horseradish root which brings tears to the eyes, even if you do it, in a food processor, which I do. It is a major production in our house.  Usually, my husband is the hero and takes care of this task.  I remember a time when he actually grated it by hand.  (Many do.)  Now, he makes use of progress and uses the food processor which is efficient and minimizes the amount of tears that flow.  We all cheer him on from the next room and then he gets big applause, as he staggers out of the kitchen, tears rolling down his face.  The root is served at the seder pure and it has an effect-a strong one. Homemade horseradish Ingredients : 1 large horseradish root (about one pound) 2 medium b...