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Coming August 2010
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My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. After a few years of glamorous environmental law, she was off to Geneva and finds herself at the UN listening to terrorists discuss human rights. How to top that? Pastry school in Paris was the obvious choice. A catering business in Geneva, taught a few cooking classes in French and then came back and started a cooking school in the D.C. area. Oh yeah, had four kids at some point. Now I travel the country teaching kosher cooking and baking and proving that Kosher food can be beautiful, elegant and delicious. Along the way, I set out to start a kosher baking revolution. Join me.
serves 6
8 large carrots
2 tablespoons olive oil
¼ teaspoon ground pepper, or to taste
Salt to taste
Preheat oven to 400ºF. Slice carrots into ½ inch by 3 inch sticks and place on a cookie sheet or roasting pan. Add the olive oil and pepper and toss to coat. Roast for 25 minutes, stirring once or twice until you can just press a fork in. Remove from oven, add salt and toss. Serve warm or at room temperature.
