Print The Everything Spice + Everything Crackers Ingredients 1/4 cup poppy seeds 1/4 cup toasted sesame seeds toast seeds in a dry pan over medium heat 2 tbsp dried garlic flakes not garlic salt 2 tbsp dried onion flakes not onion salt 1 tbsp coarse sea salt 1 tsp crushed chili flakes optional Everything Crackers 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour or Buckwheat flour 2 tsp sugar 1 cup water 1/4 cup extra virgin olive oil 4 tbsp Everything Mix Instructions Homemade seasoning lets you control the freshness of the ingredients and it's simple, fast and fresh ..read more

Guest: Chef Laura Frankel Need to spice up  your meals? Here’s an easy fix that can be used as your new basic ‘everything spice’ to change up, well everything: fish, chicken, french toast…it’s limitless and so easy. And we have some recipes to share too. Let’s close out 2020 in the best way possible by continuing to share meals and the experience of cooking together in as many ways that we can – in person and via the internet. What matters is staying close. Thank you for listening. Happy Eating and Best Wishes for a healthy and fun filled 2021     The post The Everything Spice ..read more

Print No Guilt Gelt Ingredients 2 oz Potato Vodka .5 oz Chocolate Liqueur .5 oz Coffee Liqueur Sugar, whipped cream, chocolate coin for garnish Instructions Wet rim of coupe glass and roll in sugar to coat. Add liquid ingredients and ice to cocktail shaker. Shake well. Strain into sugared glass. Add whipped Cream and coin. Dive in! Signature cocktails by Design: www.mixedmetapours.com 312.613.7499 The post No Guilt Gelt appeared first on The Big Schmear Podcast ..read more

Guest: Cheryl Rich Heisler If you are in the mood for fun this Hanukkah then you have to give this episode a listen. Helpful note: you may want to have your own cocktail at the ready. I’ve invited back mixologist Cheryl Rich Heisler to talk about cocktail ideas for Hanukkah and she did not disappoint! We’ve got lots of ideas for you from the ‘so simple’  to getting out your shaker for a bit of chocolate and whipped cream to touch off that special drink. I wish  you all a very Happy Hanukkah and may you have all the fried foods  you desire. Happy Eating!     The post N ..read more

Guest: Dr. Beth S. Wenger I decided to push the envelope a bit on this Thanksgiving holiday episode. I knew everyone would be stressed with holiday plans, menus and figuring out ways to celebrate the holiday despite all the compromises to put in place to be safe. I assumed the last thing you needed were more recipes to think about so…why not think about how Jewish America is connected to this holiday. I invited Professor Beth S. Wenger, an expert in the field of Jewish American history to talk with me about just that. I hope  you find our conversation interesting. I wish you all a very ha ..read more

Guest: Chef Laura Frankel Talking about kitchen safety isn’t the sexiest of topics but I thought it would be a great review for all of us as we embark on holiday cooking – whatever that’s going to look like this year. I always have fun chatting with Chef Laura who knows her way around the kitchen– so I thought it would be a good way to talk about the subject without getting too bogged down on boring details. Hope you find our conversation fun and helpful. As always, wishing you Happy Eating!     The post Woops…Avoiding Missteps in the Kitchen appeared first on The Big Schmear Podca ..read more

Guest: Aliza Kline, CEO OneTable This episode is all about Shabbat. OneTable is an amazing organization that provides resources for everything it takes to prepare your meal. Their website includes so much valuable information; recipes, ideas for meal themes, cool ways to present your meal and everything in between. And there are videos too – and new programs being developed as I write this post. OneTable is here to help us all navigate Jewish food and the meaning it can bring to each of us during this stressful time. To find out more about OneTable go to: onetable.org. Happy Eating! The post ..read more

Print Skillet Veggie Pasta Ingredients 2 cups uncooked penne or corkscrew pasta 1 cup frozen broccoli 1 cup frozen sliced mushrooms 3 tbsps olive oil 3 cloves garlic finely diced 1 sm yellow onion chopped 1 jar marinara sauce 2 cups mozzarella cheese shredded 1/2 tsp Maldon salt 1 tsp black pepper Instructions Preheat oven to 425° F. In a medium pot of salted boiling water, add entire box pasta plus the frozen broccoli and mushrooms. Cook together until pasta is just shy of al dente, about 2 minutes less than the package cooking time. Drain, then transfer pasta and veggies to a la ..read more

Guest: Whitney Fisch We are in the midst of fall and Jewish holidays; my favorite time of year. I loved having a conversation with Whitney Fisch – she’s all about Jewish food and family. Whitney has a great instagram account that you can follow, it always has lots of wonderful photos of her family and of course, lots of food pics. We talked about the holidays coming up and those just passed. She even provided me with a cheesy dinner recipe to share with all of you, called Skillet Pasta. Perfect for serving in the sukkah or anytime this fall. Total comfort food! You can find it on my site. Wish ..read more

Guest: Ted Dennard Founder, president and head beekeeper of Savannah Bee Company I love learning about bees. I think bees are amazing and I find their life’s work nothing short of fascinating. With Rosh Hashanah coming up I finally had the perfect reason to get int touch with bee keeper, Ted Dennard from Savannah Bee Company. I had so much fun talking with Ted. He was so generous to share his bee expertise and so enthusiastic about every aspect of bees and honey that we touched on in our conversation. I hope you’ll have a chance to try some honey from Savannah Bee Company. Please do check out ..read more