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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Hamantachen 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



Apple Chestnut Stuffing
November 21, 2011 | 1 Comments

Rushing through early Thanksgiving shoppers at the grocery store, I spy chestnuts. Growing up in the Northwest, hazelnuts and black walnuts are nuts that get people excited, especially if you know someone with a tree. Chestnuts are foreign to me. Bing Crosby, New Canaan, CT are chestnutty. Today, I&... (Continue to recipe and instructions)

Linguine Alfredo
July 24, 2012 | 0 Comments

I offer this simple and rich linguine Alfredo as a one dish dinner. Kids love it and it is easy enough for young cooks to play chef. One might exclaim, "Whoa!" at the amount of dairy. Lighten it up with margarine or olive oil and 2% milk. It'll have less fat and you might feel les... (Continue to recipe and instructions)

Spinach Leek Frittata
May 10, 2011 | 1 Comments

*Note ~ this has been on the homepage before. That said, great recipe for this time of year. Spinach frittatas often appear at Shabbat Kiddush lunches, especially in the Sephardic synagogues. It teams well with the wonderful kippered salmon done by Dressel Collins here in Seattle. Borekas are a must... (Continue to recipe and instructions)

Salmon Poached in Court Bouillon
April 2, 2012 | 0 Comments

I've been making this salmon for Passover for years and years. In my retail Seder packages, it is an alternative starter to the gefilte fish I learned to make from Laurie Minsk. This salmon is also a FABULOUS main course served room temperature. Make it just before yontif and schlepp it out on t... (Continue to recipe and instructions)

Herbed Sour Cream or Mayonnaise
April 3, 2012 | 0 Comments

This is a wonderful sauce for fish; either dairy or pareve. It is especially simple if you are lucky enough to have an herb garden. Simply put the amount of sauce you'd like in a bowl, add salt, pepper, lemon juice and fresh chopped herbs of your choice. That's it. Add a few lemon wedge... (Continue to recipe and instructions)

Pumpkin Cranberry Bread
October 10, 2011 | 2 Comments

I'm a big fan of all things pumpkin especially pumpkin pie and pumpkin borekas. This tea bread is right up there at the top. I love it for breakfast with a cup of tea. I'm not sure where this recipe came from but I have added applesauce for extra moistness. Fresh cranberries, which I sc... (Continue to recipe and instructions)

Spanokopita (dairy or parve)
August 27, 2011 | 2 Comments

It's motzei Shabbat and I'm watching Hurricane Irene work her way up the Eastern seaboard. Times Square is abandoned, the subways are closed and crazy CNN reporters cruise the empty streets of Lower Manhattan. Tsunami, wild fires, tornados and now hurricanes.....what the heck!Working event a... (Continue to recipe and instructions)

Carol Barer's Beloved Blintz Filling
August 3, 2011 | 1 Comments

Over the years, many family favorite recipes are sent my way. People love eating their own comfort food, specialties propping up favored members of the clan on stainless steel pedestals. Enthusiastic raves bestow a legendary aura to the cook who labors on behalf of family, extended family and those ... (Continue to recipe and instructions)

Basic Crepe Recipe
August 4, 2011 | 0 Comments

Aviva is home this summer and the "What do we have to eat?" question is frequently asked. My automatic response of "Nothing, what do you want?" is usually met with grumbles of "Does it matter ~ you make the same things all the time?" Yes, I'm the mother of a teenage... (Continue to recipe and instructions)

Broccoli, Mushroom and Swiss Cheese Quiche
July 31, 2011 | 0 Comments

As we enter into the nine days preceding Tisha B'Av, it is customary that dairy meals are served. The beginning of the Hebrew month of Av until the actual anniversary of the destruction of the Temple, is a period spent in ritual mourning. Summer vacation is toned do... (Continue to recipe and instructions)

Real Dairy Buttercream Frosting
July 24, 2011 | 4 Comments

This is my favorite vanilla frosting. It is a classic buttercream for wedding cakes, light and fluffy and not too sweet. Many brides call me a year later to tell me that their top wedding cakes, served for their anniversaries, taste just as good a year later. The loftiness is divine, ... (Continue to recipe and instructions)

Chic's Noodle Kugel
June 6, 2011 | 0 Comments

This is the winning entry of the Kugel Throwdown sponsored by The Washington State Jewish Historical Society and Hillel UW JConnect. The winners are David and Marc Jacobson and their intro to the recipe follows. I just want to add that this is really a beautiful, easy to serve, light dairy kugel.&nb... (Continue to recipe and instructions)

Cream Cheese and Cottage Cheese Blintzes
June 6, 2011 | 1 Comments

So, I've been meaning to put the blintz recipe up since February. So much food, so little time! Please, please don't be alarmed at the photos....making hundreds requires dozens of eggs, pounds of cream cheese and a dedicated Frenchman to make the crepes. I know of no other way to make homema... (Continue to recipe and instructions)

Chocolate Coconut Cheesecake with Nanaimo Crust
June 6, 2011 | 1 Comments

Typing the name of this cheesecake makes me want to run from the room screaming, "It can't be!" It's an Almond Joy, Mounds Bar, triple chocolate hit topped with coconut infused Decorator's Whipped Cream and toasted coconut. Does this make up for the tropical vacation I didn'... (Continue to recipe and instructions)

June 6, 2011 | 0 Comments

I first hear of galaktoboureko from my friend Carl who professes it to be his favorite dessert. Looking online, I find a recipe and make it but I think it comes out heavy. Galaktoboureko is a Greek semolina custard pie made with filo dough. Like all things arriving in America, it... (Continue to recipe and instructions)

Sootloch con Arroz
June 6, 2011 | 1 Comments

Sootloch con arroz is a Sephardic rice flour pudding. It is light, delicate and wonderfully delicious. I love the fact that it doesn't have eggs or gluten; gives my allergies a break. First tasting sootloch, I find that I keep taking spoonful after spoonful. I can't pin down its simplic... (Continue to recipe and instructions)

Classic Tiramisu
June 6, 2011 | 2 Comments

Ah, Tiramisu ~ a classic, a fad, back to being a classic. I first made it for Hillelfest a few years ago for their Italian inspired dinner. I use bottomless 1/2 sheet frames and have two gorgeous, firm, and easy to slice cakes. Beginner's luck. Subsequently, I really want to add vanill... (Continue to recipe and instructions)

Classic Plain Cheesecake with Blueberry Topping
June 6, 2011 | 0 Comments

This is a classic plain cheesecake dolled up with a fresh blueberry topping and trimmed in whipped cream. What part of that needs defining??!! We make plenty of these in the bakery back in the day but I should confess. I didn't make them. Sure, I cringe when I think of cracks, raw centers, insuf... (Continue to recipe and instructions)

Tarragon Crepe Wrapped Salmon with Lemon Sauce
May 15, 2011 | 2 Comments

Serving these salmon filled crepes this past week, I'm reminded how sublime they are with their hint of tarragon and subtle lemon burst. I have to close my eyes as I chew. Standing in the kitchen, braced against the counter I can breathe a sigh of relief. We did it; dinner is served and I can re... (Continue to recipe and instructions)

April 27, 2011 | 3 Comments

What's a trifle? Scrumptious dollops of custard and whipped cream layered with sponge cake and fresh strawberries. This is fabulous when real DAIRY is used and works surprisingly well as a pareve dessert. It is very easy to put together especially using canned whipped topping and&... (Continue to recipe and instructions)

Ginger Glazed Salmon Skewers or Fillets
January 11, 2011 | 0 Comments

This is our famous ginger glaze recipe which we use on both skewers or fillets of salmon. It is quick and easy, both in the prep and cooking. It is a favorite with my clients and it isn't unusual to make hundreds at a time. A chef from the Caribbean I once employed showed me the easy techni... (Continue to recipe and instructions)

Classic Egg Challah Recipe
January 30, 2011 | 20 Comments

When I first converted, the Spice and Spirit Cookbook, A Lubavitch Women's Cookbook Publication, became my go to resource in the kitchen. More than a cookbook, it includes all the necessary halahic information related to food preparation. If you own this book, please grab it from the shelf. If y... (Continue to recipe and instructions)

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