Check out our Holidays page for links to all the Kosher-for-Passover recipes on gourmania.com.

Rising dough

Healthier Grilling

Passover

Latke and Kugel tip

Giant Spatula Trick

Parchment Paper

Cooking with Chocolate

Tuna Salad

Sour Cream Tuna Quiche

Mike Mills' Secrets for Moist and Delicious Chicken and Turkey

Sour Cream Tuna Quiche

This quiche recipe was in the original edition of my processor book, but was not included in The Food Processor Bible edition. (We had to delete some recipes to make room for 115 new ones!) 

Arlene Fisher of Birmingham , Alabama has The Food Processor Bible, so we have added the quiche recipe to our website for her and anyone else who wants the quiche recipe from the original book. Enjoy...Sour Cream Tuna Quiche

Tuna Salad tip from Elana Setton
For a delicious twist on standard tuna salad, add a generous 
tablespoon of curry powder....YUM! 

Rising dough tip from Goldie Libman
DO NOT - I repeat DO NOT - when proofing (rising) dough cover the dough with waxed paper. In my haste, I reached for the waxed paper instead of a bowl.  I placed the dough on the paper, covered the dough with the paper and put a kitchen towel over it, and I had a big blob of dough and waxed paper that wouldn't come off. The whole thing was a mess! Shana Tova!

Norene replies:
Thanks for your tip, Goldie! It proves that experience is the best teacher! Parchment paper would work because it doesn't stick at all. I usually put the yeast dough in a very large bowl, then cover the top of the bowl (not the top of the dough) with plastic wrap to prevent the dough from drying out. I stopped using a towel because I often don't bake my dough the same day. This works well for me. Sometimes I leave the dough on a well-floured countertop to rise, covering it with an inverted large glass bowl so I can see when the dough has risen enough.

Tips for Healthier Grilling
Outdoor grilling is very popular during warm weather. However, it's not always the healthiest way of eating. Typical barbecue fare usually features hot dogs, burgers, steaks and chicken, with less emphasis on vegetables and grains. Here are some of Norene's tips for healthier grilling.

Tips for Passover
How do you make Passover Icing Sugar? What do you do with leftovers? For the answers to these an other Passover cooking quandaries, visit Tips for Passover. And to simplify Passover cooking, read Chefs Select Passover Secrets. Chefs Select parchment paper is Kosher for Passover.

Latke and Kugel tip from Sandra Kashetsky

When making potato latkes, put a pinch of vitamin C powder into the potato mixture to keep it white. Good for potato kugel also.

Giant Spatula Trick from Norene:
The removable bottom of a 10" to 12" metal quiche pan can be
used as a giant spatula to transfer any cake from a baking sheet or
spring-form pan base to your serving plate. It is flexible so it can be gently inserted under the meringue, cheesecake or any torte layer to lift and transfer it. Works every time!

Further to Norene's spatula trick to remove cake (cheesecake) from spring-form: Before preparing mixture, remove bottom of spring-form and invert so that groove is facing down, and smooth part is facing upwards. When ready to put on plate it will slide off easily. From spicy sally 

Parchment Paper tips from Norene:
If you wet cooking parchment by dunking it in water, you can mold it around a casserole dish, bowl or dinner plate to become a cover. It doesn't blow off or fall off during micro-waving.

I also make a pouch by twisting the top of a parchment packet to close it after placing veggies, a chicken breast or a piece of fish on the parchment - no cleanup! Perfect for lazy me!