Kubana – Yemenite Pull-Apart Sabbath Bread

This was another new one for me; I had never made a steamed bread before. And, although it was not pretty, it was incredibly tasty. Along with the overnight steamed bread, I made some huevos haminados (Sephardic slow-roasted eggs).  They are the silver packets you see in the bread.

The egg whites turn a beautiful brown color and go perfectly with the brad for a very satisfying Shabbat morning breakfast.

Note: I made a half recipe and it worked out just fine, but I have included the full recipe here.

Kubana – Yemenite Pull-Apart Sabbath Bread

from Maggie Glezer’s “A Blessing of Bread”


1 1/2 Tbsp yeast

~7 1/2 cups bread flour

2 3/4 cups warm water

2 tablespoons sugar

1 Tbsp + 1 tsp salt

2 Tbsp vegetabe oil

1/2 cup unsalted margarine (or butter), melted


In the bowl of a stand mixer, stir together the yeast and 3 cups of the flour with the paddle attachment on low speed. Then beat in the warm water until smooth. Let the slurry stand for 10 – 20 minutes, or until it begins to ferment and puff up a little.

With the paddle on low speed, beat the sugar, salt, and oil into the slurry until smooth. Add the remaining 4 1/2 cups of flour all at once and mix on low speed until the mixture just comes together. Switch to the dough hook and mix on medium speed for about 5 minutes, or until the mixture is well mixed and fairly smooth. It will remain sticky and very soft, but should clean the bowl. If the dough is not sticky enough add a few tablespoons of water, if it is too sticky add a few tablespoons of flour.

The  dough should feel very soft and sticky.

Place the dough in a large bowl and cover with plastic wrap (or a reusable bowl cover). Let the dough ferment until it at least doubles in bulk, about 1 hour, depending upon the temperature in your kitchen.

While the dough is fermenting, melt and cool the margarine (or butter).

In a 6 quart ovenproof covered pot or dutch oven. Divide the dough into equal pieces: for dainty, 2-ounce rolls, divide it into 30 pieces, for hearty 5-ounce rolls, divide it into 12 pieces. One at a time roll each piece into a smooth ball, then coat it in the melted margarine (or butter) and place it in the pot, layering the pieces as your go. The pot should be no more than 1/3 full.

If you want to add the eggs, wash and coat the eggs lightly with vegetable oil. Wrap lightly with aluminum foil and add to the pot with the dough.

You can cover the dough with plastic wrap and refrigerate until ready to bake (up to 24 hours)

Preheat the oven to 225F. Seal the pot with aluminum foil and then the lid. Bake for 12 hours or overnight.

To serve, flip out of the pot and serve hot with a peeled egg. Enjoy!

Makes 12 – 15 servings.

Categories: Bread, Breakfast, Kosher, Recipe, Vegetarian | Leave a comment

Eggs and Lox on Challah

What can you do with leftover Challah when you are not in the mood for french toast?

How can you eat lox if you don’t have any cream cheese?

Never fear, I have the solution. A Challah, egg and lox open-faced sandwich!

You’ll be tempted to pick it up and bite it, but it is really messy (trust me on this) so use a knife and fork.

The first time I made this I was really surprised at how good it was. But really, what could be bad when you combine three such tasty foods?!

Eggs and Lox on Challah

For each serving:

1 slice of challah

2 slices nova lox

1 tsp – 1 Tbsp olive oil

1 egg (from Farmer Kim)

Kosher salt and freshly ground black pepper


Toast the challah, if desired.

Place the lox on the toast.

Heat a pan over medium-high heat.  Add the olive oil and heat til shimmering. Crack the egg and cook until the white sets and the yolk is heated through (I like it to still be runny). Season with salt and pepper and place on top of the lox.

Serve and enjoy!

Categories: Breakfast, Kosher, Recipe | 1 Comment

Date-Banana Smoothie

My husband says bananas are the perfect food, but I say the same thing about medjool dates.

So, for the ‘perfect’ breakfast smoothie, why not combine the two? Add in some almond milk and vanilla and it is a yummy and healthy way to start the day!

This recipe is for one, it is easily multiplied to serve more.

Date-Banana Smoothie

2 medjool dates, pitted

½ frozen banana, cut up

3/4 cup almond milk

½ tsp vanilla


Combine all the ingredients in a blender and mix until combined and smooth (I used the smoothie setting on my blender).


Serves 1


Categories: Beverage, Breakfast, Kosher, Recipe, Vegetarian | 1 Comment

Pan con Tomate (Toast with Tomato)

Another of my favorite foods from our trip to Barcelona was Pan con Tomate –  sourdough bread or a baguette toasted, rubbed with garlic then spread with grated tomato.

So simple, yet so delicious. And a great use for an heirloom tomato from my garden.

I had made a simple, delicious sourdough bread the day before.  It just called out to be made into pan con tomate for breakfast!

Pan con Tomate (Toast with Tomato)

Slices of sourdough bread or baguettes

1 clove of garlic, cut in half

1 tomato, preferably heirloom (from the garden)

Sea salt (I used flaked)

Good olive oil


Toast the bread, then rub the cut side of the garlic on the warm toast.

Grate the tomato into a bowl.

Spoon or spread the tomato onto the toasts.

Drizzle lightly with olive oil and sprinkle with sea salt. Enjoy!

Serves 2 – 3, depending upon the size of the tomato.

Categories: Breakfast, Kosher, Recipe, Tomatoes, Vegetarian | 1 Comment

Zucchini Bread Waffles

“These are the best waffles ever!!” – was my 7 year old’s reaction after his first bite.  And that was after complaining that he did not want waffles for breakfast today.

I have been busy making zucchini breads – our one “must have” each summer.  Slowly filling the freezer with them.  I usually also make zucchini bread pancakes at least once, but decided to convert it to a waffle recipe this year.  Adding the crunchiness of waffles was great.  One of my favorite waffles as well!


Zucchini Bread Waffles

Adapted from The Smitten Kitchen’s Zucchini Bread Pancakes

2 large eggs (from Farmer Kim)

1/4 cup olive oil

2 tablespoons light brown sugar

1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth

1/2 teaspoon vanilla extract

2 cups shredded zucchini (from the garden)

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/4 teaspoon table salt

1 teaspoon baking soda

1 teaspoon ground cinnamon


In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth.

Stir in zucchini.

In a smaller bowl, whisk together flour, salt, baking soda and cinnamon. Stir dry ingredients into zucchini batter, mixing until just combined.

Preheat oven to 200°F and place a tray on a middle rack.

Heat a waffle iron and spoon 1/3 cup mixture for each waffle.  Cook til your desired doneness.

Transfer waffles to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. Enjoy!

Makes 6 waffles

Categories: Breakfast, Kosher, Recipe, Vegetarian, Zucchini | 1 Comment

Multigrain Waffles

We are vacationing on the Outer Banks this week. I am looking forward to getting some local peaches and nuts, and probably some wine as well. But while we are gone, I leave you with a breakfast I made before we left – perhaps my favorite waffles yet.

Multigrain Waffles

from Food Network Kitchens

1 1/2 cups whole-wheat pastry flour
1/4 cup cornmeal
1/4 cup old-fashioned rolled oats
1 tablespoon wheat germ, optional
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 tablespoons grapeseed or vegetable oil, plus more for brushing waffle iron
3 tablespoons packed light brown sugar
2 large eggs (from Farmer Kim)


Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm).

Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl.

Whisk together the buttermilk, oil, sugar and eggs in another bowl.

Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it’s okay if there are some lumps).

Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.

Serve and enjoy!

Makes about 8 waffles.

Categories: Breakfast, Kosher, Recipe, Vegetarian | 1 Comment

Baked Strawberry Pecan Oatmeal

The strawberries are finally ripening in my garden AND I am beating the bunnies and birds to them (for the most part). They are new plants this year, so my harvest is slow and steady, not the rush of berries I have had with more mature plants. So I am supplementing with berries from local farmers. They all have tasted fabulous!

I have pecans in my pantry that I intended to use is a recipe that I never ended up making. Why not combine them with the strawberries for a delicious breakfast treat.

I’ll give you a close up on a portion, but it is really hard to get a picture of oatmeal that looks as appealing as it tastes.  For that, I apologize.

It was my husband’s birthday yesterday. We celebrated with lemon cupcakes.

Baked Strawberry Pecan Oatmeal

halved from The Richmond Avenue

1 cup rolled oats (not instant)

1/6 cup chopped pecans

1 cups strawberries, chopped (from the garden)

1 large egg (from Farmer Kim)

1 cup1 almond milk

1/6 cup honey

3/4 – 1 tsp vanilla

1 tbsp unsalted butter, cut into small pieces, plus more for greasing

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

pinch of salt

brown sugar, for sprinkling (optional)


Preheat oven to 375F.

Grease a baking pan (I used a round 6″ pan) and set aside. In a small skillet, heat the chopped pecans over medium heat and toast for 4-5 minutes, until fragrant, stirring often.

In a medium mixing bowl, combine dry ingredients: nuts, oats, baking powder, cinnamon, and salt.

In a separate bowl, combine wet ingredients: eggs, vanilla, milk, butter, honey.

Spread 1/2 of the strawberries in the baking pan.

Cover with dry oat mixture.

Then pour the wet mixture evenly over the top. Pat down any dry oatmeal to ensure that the dish is thoroughly covered with the milk.

Spread the remaining strawberries on top, and sprinkle with light brown sugar, if desired.

Place in the oven and bake for 35-40 minutes. Remove from the oven and allow to cool 5-10 minutes for serving.


Serves 4.

Categories: Breakfast, Kosher, Recipe, Strawberries, Vegetarian | 1 Comment

Caramelized Onion Tart

What’s there not to like about caramelized onions?

And really, what’s not to like about baking them into a tart, especially with Farmer Kim’s fresh eggs?

We had larger pieces of tart for dinner last night and I had a small piece for breakfast this morning. It was a savory, tasty treat for both meals. My dad was a huge fan of onions; he would have loved this!

Caramelized Onion Tart

adapted from Matthew Goodman’s Tarte a L’Oignon

1 pie crust, pre-baked

2 Tbsp butter

2 Tbsp olive oil

1 1/4 lbs onions, sliced

2 tsp flour

2 eggs, lightly beaten (from Farmer Kim)

1/2 cup heavy cream

1/2 cup milk (I used 2%)

1/2 tsp Kosher salt

1/8 – 1/4 tsp Freshly ground black pepper


Heat the oven to 475F.

In a large skillet, heat the butter and olive oil over medium-low heat.  Add the onions and cook – stirring often, until they are lightly caramelized, about 35 minutes.

Add the flour and cook for 5 minutes. Transfer to a medium-sized bowl and cool.

In a large bowl, mix the eggs, cream, milk, salt and pepper.

Add the onions and stir to combine.

Pour the egg mixture into the crust.

Place the tart on a baking sheet and bake for 10 minutes.  Reduce the heat to 375F and bake until the filling is set and lightly browned, approximately 20 – 25 more minutes.

Serve and enjoy!

Serves 4 – 6.

Categories: Breakfast, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 1 Comment

Braided Lemon Bread

I had not intended to write a post about making this bread.  But once I made the filling, I realized how good this was going to be. So there are only a few pictures…but much enjoyment!

With lemon cream cheese and lemon curd fillings, this is basically a cross between a bread and a danish.  Perfect for breakfast or dessert. And a good choice for Shavuot. So I froze one loaf that I will defrost for our enjoyment next month.

Braided Lemon Bread

very slightly adapted from King Arthur Flour


3/4 cup warm water

2 teaspoons sugar

1 tablespoon instant yeast

1/2 cup Unbleached All-Purpose Flour


all of the sponge

3/4 cup plain greek yogurt

1/2 cup ( 1 stick) unsalted butter, softened

2 large eggs, beaten (from Farmer Kim)

1/2 cup sugar

2 teaspoons salt

2 teaspoons vanilla

5 cups Unbleached All-Purpose Flour

egg wash for brushing braid

sparkling white sugar for sprinkling on braid


2/3 cup cream cheese, softened

1/4 cup sugar

1/4 cup plain greek yogurt

2 teaspoons fresh lemon juice

1/2 cup prepared lemon curd


In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes.

In the bowl of a stand mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and flavoring. Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency.

Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled.

While the dough is rising, prepare the filling. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth. Reserve the filling and lemon curd until ready to fill the braids.

Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10″ x 15″ rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much, much easier. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections. Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1″ free on all sides of the filling.

To form the mock braid, cut 1″ crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf.

Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, or until quite puffy.

Preheat the oven to 375°F. Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of salt), and sprinkle with coarse sparkling sugar, if desired. Bake for 25 to 30 minutes, or until the loaves are golden brown. Remove from the oven and cool for 15 to 20 minutes before serving.

Yield: 2 loaves.

Categories: Bread, Breakfast, Dessert, Recipe | 8 Comments

Banana Maple Matzoh Brei

By the end of Passover I am always scrambling for some way to excite my family, and myself, about one more matzoh meal.  Last year, I saved Martha Stewart’s Banana Maple Matzoh Brei for the last lunch of Passover.


And what a treat is was! But be careful, our bananas were almost over-ripe so it was extremely sweet.  Err on the side of less maple syrup in the mixture and then add more as needed.  We also decided that toasted walnuts or pecans would be a great addition.  I may try that this year.



Ooh, I just had another thought, this could even be turned into an amazing ice cream sundae!

Banana Maple Matzoh Brei

Martha Stewart

3 matzos (broken into 2-inch pieces)

1 banana plus banana slices

1/4 cup pure maple syrup plus more for drizzling

1/4 cup vegetable oil plus 1 tablespoon

1 large egg

1/4 teaspoon coarse salt


Soak matzos in cold water for 5 minutes. Drain in a colander.


Mash banana with maple syrup using a fork.


Whisk in oil, egg, and salt.


Gently stir in matzos.


Heat 1 tablespoon oil in a medium skillet over medium heat. Spread matzo mixture evenly in skillet, pressing gently.


Cook until underside is golden, about 4 minutes. Flip using a spatula (mixture will break up). Cook until underside is golden, about 5 minutes.


Transfer to plates. Top with banana slices, and drizzle with maple syrup.


Serves 2.

Categories: Breakfast, Jewish Holiday, Kosher, Passover, Recipe, Vegetarian | Leave a comment

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