About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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New Video!

How to make easy dough, fill and pinch perfect Hamentachen! Yay!

Recipe Archives Here!

Please consider this your free online cookbook from Leah's Catering!

As much as I would love to share what I'm doing, I'm swamped.

Miss all of you! Thanks for using the site, XO, Leah



 

 

Marzipan (uncooked method)
January 17, 2013 | 5 Comments

Marzipan is especially popular in our Sephardic community. Making some for a recent wedding, I hunt for my pan of tiny majestic shapes. For years, the pan has been moved from right to left in storage. This is the perfect opportunity to use it. The recipe is a quick food processing endeavor. It ... (Continue to recipe and instructions)

Tu B'Shevat Banana Bread
January 25, 2013 | 5 Comments

Noticing that I don't have a banana bread recipe in my tea bread collection I figure I'd better get on it. In an ideal world, this would be posted sooner than now. Catering has definitely kept me running non-stop for weeks. That said, better last minute than never!My thoughts about bana... (Continue to recipe and instructions)

Dried Fig and Olive Tapenade
October 10, 2012 | 0 Comments

Making this recently for an appetizer party, I feel like I finally mastered the balance of texture and flavors. I love buying dried figs from Turkey or Greece. They remind me of my high school days working at the Pike Place Market. Back then, the dried figs were flattened and strung on twine, t... (Continue to recipe and instructions)

Swedish Almond Tarts
August 3, 2012 | 0 Comments

I discover these dainty tarts while developing a menu for our Swedish buffet. There is a trend toward dessert buffets filled with tasty, worth-the-calories morsels that can be casually popped into the mouth while maintaining that "I haven't eaten a sweet in 10 years and don't miss ... (Continue to recipe and instructions)

Date-Nut Pinwheels
February 5, 2012 | 0 Comments

This cookie always reminds me of my daughter Rebekah. They are a favorite of hers and I find that weird. I don't usually think of a date-nut filling as being kid friendly. She's hardly a kid anymore but has loved these for years. So much for my Rice Krispie Treat theory. These are a classic ... (Continue to recipe and instructions)

Moroccan Chicken with Dried Fruit and Almonds
February 9, 2012 | 3 Comments

A couple of years ago while in a small town north of Seattle, my radar hones in on the local bookstore. Depression glass and cookbooks; I'm always on the prowl. This trip, I score Faye Levy's "International Chicken Cookbook" adding another 300 recipes for chicken, turkey and fowl t... (Continue to recipe and instructions)

Baklava
May 15, 2011 | 3 Comments

Layers of fillo separate ground nuts tossed with spices, repeated to a stack of yum and drizzled with a lemony syrup. I should make baklava more often. Always disappearing from buffet tables, I love to team these sweet triangles with biscochos and date nut pinwheels paying homage to the ar... (Continue to recipe and instructions)

Mediterranean Wheat Berry and Wild Rice Salad
January 15, 2011 | 0 Comments

This great wheat berry and wild rice salad is a combination of two recipes given to me by two different clients. One uses only wheat berries and the other uses a bottled salad dressing. I prefer to make my own dressing and I find the shapes, textures and flavors of the wheat berry and... (Continue to recipe and instructions)

Tu B'shevat Whole Wheat Challah
January 17, 2011 | 2 Comments

In honor of Tu B'shevat, I decided to make Honey Whole Wheat Challah. This recipe is sweetened with honey and barley malt syrup (available in the organic section) without any refined white sugar. I've also added a little oat bran. I didn't have any rye flour or spelt flour... (Continue to recipe and instructions)

Herb-Roasted Olives
January 17, 2011 | 0 Comments

I love the way these olives absorb the flavors of the herbs in the oven. I like to use different colors of olives for interest. I've also slivered garlic and added it to the olives in the last 10 minutes of their baking. Finished off with an orange dressing, they are an elegant yet simple a... (Continue to recipe and instructions)

Pomegranate Infused Fig and Kalamata Olive Tapenade
January 17, 2011 | 0 Comments

Tu B'shevat is a great opportunity to meld flavors and work with interesting combinations of foods. This tapenade, which I'm serving with rye crackers, is easy to make and beautiful to serve. The Kalamata figs, now packaged in a circular plastic, used to come flattened and strung into a... (Continue to recipe and instructions)

Tu B'shevat Marzipan Pear Cake
January 17, 2011 | 0 Comments

This is a unique cake, buttery melt in your mouth sweetness with fruits that celebrate Tu B'shevat. Marzipan is mixed into the batter adding almond flavor without a nut crunch. I've folded dried dates, apricots, figs and pomegranate infused cranberries along with the fresh pears. Freshl... (Continue to recipe and instructions)

Tu B'shevat Dried Fruit Treats
January 17, 2011 | 0 Comments

This is a little assortment of sweets that require no cooking. I had a bit of marzipan leftover after making the Marzipan Pear Cake so I thought I'd use it up. I softened the dried figs by soaking them in water for a few mintues and then made little marzipan pryamids to stuff inside. With the re... (Continue to recipe and instructions)

Baked Salmon with Pomegranate Sauce and Salsa
January 18, 2011 | 1 Comments

This beautiful salmon dish is very quick and easy to make. I love the deep red of the pomegranate sauce with the salmon. I've made a sweet onion salsa that has a bit of Meyer lemon zest and juice, cucumber, chopped capers and cilantro. It is a multi-tasker's dream; reduce the pomegranate jui... (Continue to recipe and instructions)

Carob Almond 'Roca'
January 18, 2011 | 0 Comments

In the Northwest, we've grown up with Almond Roca; pink cans with gold foil wrapped candy stocked in every supermarket and corner drug store. They make me think of my mother who liked to keep a private stash on a shelf out of reach of us kids. A couple years ago, a client wanted almond 'roca... (Continue to recipe and instructions)

Tu B'shevat Fruit Salad
January 18, 2011 | 0 Comments

When I consider the combination of fruits eaten on Tu B'shevat, the classic Waldorf salad comes to mind. Diced fruit and walnuts with a creamy dressing, the Waldorf screams 1960's to me; possibly another decade to someone else. A lifetime ago, when I was a clothing designer for Nordstrom, th... (Continue to recipe and instructions)

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