Tag Archives: Paula Shoyer

Jewish Foodie News Roundup

Just in time for Hanukkah and the holidays – three new cookbooks have arrived from some of the foremost Jewish lady foodies out there:

Susie Fishbein’s 7th cookbook, “Kosher by Design Cooking Coach: Recipes, Tips and Techniques To Make Anyone a Better Cook” hit the bookshelves on October 23rd. The Forward has a great Q&A with her, and you can order the book on Amazon…maybe for that special someone who might need a little boost in the kitchen.

The much anticipated Smitten Kitchen Cookbook also came out recently – as well as Chef Paula Shoyer’s first cookbook, The Kosher Baker, featuring 160 dairy-less desserts. Fellow blogger and Nosher contributor Amy Kritzer recently reviewed The Kosher Baker for the Austin Chronicle.

In other Jewish-food related news, The New York Times seems to have a new-found love affair with the non-traditional kugel – in the past few weeks they have featured recipes for a Quinoa and Carrot Kugel, as well a Cabbage, Onion and Millet Kugel. They don’t sound like my first line of defense for Shabbat, but I am willing to give anything a try – the quinoa and carrot kugel could even be a great side dish for Passover.

And in Washington, DC yet another non-kosher, reinvent-the-Jewish-classics restaurant has opened called DGS Delicatessen, from Chef Barry Koslow. From what my friends in DC have said and are posting, the menu sounds awfully similar to some of the eateries that have come before DGS (Kutchers Tribeca, Jack’s Wife Frida…), particularly the babka bread pudding, dessert kugel and updated kreplach. But regardless….once again, I am excited to see that Jewish Food is truly having a moment. I am starting to feel almost like a trendsetter myself.

 

 

 

Posted on November 20, 2012

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Passover Recipes: Pareve Key Lime Pie



Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis 2010). Paula is a pastry chef who owns and operates the Paula’s Parisian Pastries Cooking School out of Chevy Chase, Maryland.  She teaches scheduled and custom-designed classes in French pastry and Jewish cooking in the Washington, D.C. area, and all around the country.   Appearances include Food Network’s Sweet Genius, WGN’s Lunchbreak, WUSA9 Washington, San Diego Living, NBC Washington News 4 at 4 and Martha Stewart Morning Living on XM Sirius.  Paula believes that everyone deserves a delicious dessert no matter what special diet they are on.  She develops dessert recipes that are dairy-free, sugar-free, gluten-free and vegan.  Paula’s website is www.paulaspastry.com where you can find both sweet and savory recipes and blogs at www.kosherbaker.blogspot.com where she shares stories of her travels and events and new recipes.

Key Lime Pie with Almond Crust

Posted on March 30, 2012

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Q&A with Kosher Sweet Genius Paula Shoyer

Yield:
Serves 12 to 15


A few months ago, I had the pleasure to, quite literally, sit at the same table with Chef Paula Shoyer during a kosher food bloggers social media dinner. Nope, folks – I can’t even make this stuff up. Paula Shoyer is the author of The Kosher Baker, and most recently was featured as a contestant on the Food Network’s Sweet Genius!

I absolutely fell in love with Paula’s attitude for quality kosher food and expertise in pareve desserts. I had the chance to chat with her recently, and am now even more enamored. Anyone who “dreams of pareve dulce de leche” is a cook after my own heart. My favorite quote from her? “At a minimum, desserts must always be worth the calories or do not bother eating them.” Couldn’t agree more.

What has inspired your passion for baking and waist-friendly kosher cooking?

My grandmother was a fabulous baker and my book is dedicated to her memory.  I am always looking for ways to make my desserts healthier.  At a minimum, desserts must always be worth the calories or do not bother eating them.

What meal or dessert does your family ask you to make more than anything else? What is your favorite thing to make? Least?

My family loves when we have burritos during the week.  I make a black bean chili, rice, guacamole and salad and everyone makes their own.  My four kids always want there to be rolls of my double chocolate chip cookie dough in the freezer so they can slice and bake when they want.  My favorite desserts to make are the fancy French desserts with layers of cakes and creams and glazes, yet my favorite desserts to eat are the simpler ones such as scones.  I love my scones. I can’t say there is any food or dessert I don’t like to make.

Which ingredient do you wish you could find kosher?

The ingredients I wish I could find pareve are a healthier pareve whipping cream and dolce de leche.  I dream of pareve dolce de leche.

It’s been a crazy week, and you haven’t even given thought about what to make for Shabbat Dinner – what’s your go-to meal?

Beef Barley Soup, Garlic Chicken, rice, string beans with garlic, Orange Tea Cake (cover recipe from The Kosher Baker)

If you could only give one tip to a fellow kosher food enthusiast, what would it be?

Make homemade desserts – they are delicious and significantly healthier than packaged and even bakery desserts.

What’s next for Chef Paula Shoyer: Any more TV appearances? A new cookbook?

I am hoping for more TV appearances around Passover.  I do have an idea for a great TV show. The next book is The Passover Baker and I am busy creating recipes people have never seen on Passover before such as black and white cookies.

Paula's Pumpkin Bread

Posted on January 17, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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