First time I heard about him was through Michael Ruhlman’s blog.

 

Then we communicated a few emails and I have been following his Youtube Channel.  Of course in these emails we practiced Jewish Geography, as Morton is from Montreal and Montreal is unique as a Jewish community, as not one person is ever 6 degrees away from another.  As women we have always been cautious around salt as it became ingrained in us that Salt Causes Water Retention.  Water Retention means the rings don’t fit, the pants are snug and we run to our Medicare’d Doctors for ‘water pills.’

 

It is true that there are times in the month when I crave Salt and I am sure that is because of my diet and lack of proper nutrition.

 

Therefore I got wind of The Salt Guru’s new video and if you click the link you, too, can learn of the importance of Salt in our diets.

Salt is not just a seasoning.  It is also not just for melting ice  on the driveways.  As soon as you realize that Salt and its origins are crucial to life, then you, too, can be a salt guru.

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I found this recipe years ago on the internet and since I was, indeed, at that time a ‘Working Mom’ and Purim was hitting us in the face, I decided against all my instincts of baking, and in the interest of experimentation, to try making these Hamentashen cookies for the kids who, at the time, were in their later teens. Kids, no more.

 

I truly didn’t want to deprive them of the famous Jewish fruit-filled cookies that came once a year at Purim in the shape I had always known to be that of Hamen’s ear; however these in the interest to time and product were going to be cookies and not the 3-sided triangles that all Jewish and non Jewish kids under the age of 16 have come to know as Haman’s Ear and the Triangle Cookie.

Working Mom’s Hamentashen Cookie
Print
Recipe type: cookie
Author: JGirlScout
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 24
Purim fruit filled cookie
Ingredients
  • 1 18.5 ounce package moist Yellow Cake Mix
  • 1 cup all purpose flour
  • 2 eggs
  • 2 tablespoons water
  • 1 cup fruit preserves, any flavor
Instructions
  1. Preheat oven to 375 degrees F
  2. Grease cookie sheets
  3. In large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough.
  4. On a lightly floured surface, roll the dough out to 1/8 inch thickness.
  5. Cut into 3 inch round circles, using a rim of a glass or a cookie cutter. First dip in flour or sugar so dough doesn’t stick.
  6. Place teaspoon of preserves into the center of each cookie and pinch the sides to form three corners simulating triangle shape.
  7. Moisten lightly with water if necessary
  8. Bake for 6-8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before transferring to cookie racks to cool completely.
Notes

allow 15 minutes cool down time

Google Recipe View Microformatting by Easy Recipe

Versions of this recipe have circulated around the Colorado Springs Jewish community for years and it was while searching Allrecipes.com that I found this version.  Thanks to JGirlScout and her Colorado Springs Community, I am introducing the Working Mom’s Hamentashen Cookie.

In fact, if you really don’t have any time and want the premade preserves, I believe bakeries sell the prune already made.

 

(for those who are baking purists, know that I am not a baker at all.  Being Diabetic, the early days of learning how to eat and watching my weight never led me to baking.  Unfortunately, I could never partake of sweets and never really enjoyed cakes or pastries except for a once in a while desire.  I am more a savoury cook and I blame it all on my Disease.  However, when it comes to whipping up a quickie I have a whole recipe base of those; but I stop at anything in a box or a freezer that calls itself a cake, cookie or muffin.)

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**    $$$ 5 Saisons Sushi Review

 

Once upon a time, last week, three girls went for lunch.  When these three girls go for lunch it is always for Sushi.

 

5 Season Sushi has recently re-opened after a fire. In fact, the morning of the fire, I had a mindset to go there myself for lunch. After parking the car I came upon Insurance Adjusters, Firemen and all sorts of people boarding up the windows and I was the first, probably in Montreal, to know 5 Season Sushi went ablaze.

 

I have gotten tired of Sushi, but Sashimi I will never tire of. Walking into 5 Season is not like your normal Sushi Bar and in fact they don’t actually have a Sushi Bar. They have beautifully appointed tables with white tablecloths, wine glasses, and beautiful accoutremonts including wooden chopsticks.

 

Chicken Teriyaki

 

Thank Goodness for wooden chopsticks, porcelain chopsticks are a pain to use and the wood allows for easy pickup.

 

One dining companion will only eat cooked Sushi, which is called ‘Beginner’ on the menu. She ordered the Torikatsu (6.95) as an appetizer and it was a perfect rendition of fried chicken with a dipping sauce she loved.

 

However the Chicken Teriyaki (13.95) came dried out. She was not happy with it and since I am the blogger – by default I am also the taster. She was right, the chicken was dry and as I have always had it served on a sizzling platter – the platter came but no sizzle.

 

 

 

 

Moriowase

Next up and to the left of me, my companion ordered her Sushi Plate Mariowase (14.95). It was a delight to look at; pretty. It was good but nothing fantastic. Rice a bit too sweet; the Chef Special beat out the others but we didn’t dissect it.  Plus the sauce served with the Chef Special Roll should have been served separately as it comes with a sauce and that sauce wound its way to the other sushi rolls.  Not a good thing.  Actually I am not even a Sushi Chef and I know this was plated without thought and without care.  Two words that should never describe a Sushi Chef.

 

I have grown from Sushi to Sashimi. When I eat at a Sushi Bar or Restaurant I just want Sashimi. The best Sashimi is supposed to melt in your mouth.

 

 

Miso Shiru

I had been here several times and enjoyed my Sashimi each time; until today. The King Crab leg was watery which meant it had been thawed out. The scallop was a bite; toothsome some critics would say. The balance of the fish was not as fresh as I have had before.

 

If it doesn’t melt and my tongue sits uselessly as my teeth do the work – it isn’t fresh Fish.

 

It takes just one bad meal of Sashimi to turn me off. The Miso soup was a tad salty and therefore had no balance of flavor.  To be truthful it almost seemed as if it were a re-hydrated packaged Miso Soup.  It had the mandatory pieces of Wakame and two inch square tofu.  Was it fresh made that morning – No. Dashi is such an important ingredient in the Japanese kitchen that producing a Miso soup like I had is almost heresy.

 

The tossed salad was tossed salad and the dressing was simply okay.

 

 

 

Salad

5 Season Sushi is a Bring Your Own Bottle restaurant and it resides in NDG. For that area 5 Season is usually a good bet for those not wanting to stray into Westmount or Downtown for really great Sushi. It is by far better than any of the ‘all you can eat’ Sushi joints – that’s my term and not an endearing one, at that.

 

Sadly the noon time crowd was not there. In fact the restaurant was empty save for us and another party. Not a good sign. Weekends they are packed, so I am hoping this was a glip in an otherwise great restaurant. I didn’t see the owner – a good looking man with salt and pepper hair who always sits us at night. Why my fish was not as fresh as it should have been left me wondering what Sushi restaurants do if they don’t sell out their fresh fish. Do they freeze it? Is possible waste built into the price?

 

 

 

 

Sashimi Plate

The most perfect Sushi and Sashimi should melt in your mouth. I did not rave about our lunch and probably the best part of it my Sashimi plate of 16 pieces was the 16.95 price tag.

 

The worst part of a bad plate of Sashimi is wondering what, if anything, eating this raw fish is going to do to me.

 

When one walks out of any restaurant, but especially a supposedly finer Japanese dining restaurant and says to herself  “ich, I did not enjoy my lunch’ then I think it is a safe bet she won’t be going back for lunch.

 

Chef needs a refresher course in cooking for this tough town where so many excellent Sushi and Japanese Restaurants exist; just being easier to get to for those in the West End of the city isn’t enough to rely on at those prices which jump to 24.95 at supper for the same lunch special with 6 more pieces added.

 

5 Saisons Sushi

5594 A Sherbrooke O

Montreal, Quebec H4A 1W3

514-489-4555

 

My Rating System:

**** Excellent

*** Very good

** Good

Fair – Don’t Waste Your Money

 

$$$$  Pricey- A Splurge

$$$ Expensive

$$  Average and Affordable

Food Cart Cheap

 

 

5 Saisons Sushi on Urbanspoon

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