Joy of Kosher on Olive Oil Obsession, Double Dipping, and Inedible Meatballs
Photo: Courtesy Jamie Geller
The last few days with Blogger of the Week Jamie Geller, the force behind mini-empire Joy of Kosher, have provided an eye-opening look into the world of kosher food. She’s got knockout recipes for simple broiled sole and maple-roasted carrots with goat cheese, and wonderfully creative takes on Hanukkah classics, zucchini latkes and airy jelly doughnuts—proving that kosher and tasty food are not mutually exclusive.
But we still had a few more questions for Geller, a former New York City HBO producer who now lives as a cookbook author and blogger in Israel. Below, Geller gives us the scoop on her undying love for olive oil, her double-dipping habit, and her most recent food fail.
What’s your favorite food?
Olive oil. Does that count? If not, it’s a tie between avocado and caviar.
Ingredient that you always buy in bulk:
Extra-virgin olive oil. I have enough to open a pop-up shop at any given moment.
Go-to kitchen utensil:
Tongs, an extension of my arm.
Most under-appreciated ingredient, in your opinion:
Kosher salt. You can NOT cook or bake or eat (or really make a move in the kitchen) without it.
Geller’s lemon-and-rosemary roast chicken. Photo: Joy of Kosher
Oddest flavor combo that you love:
Silan (date syrup) and 100 percent tahini drizzled over frozen yogurt.
Kitchen “sin” for which you won’t apologize:
Double-dipping (while cooking). OY so embarrassing. How many people do you think read this?
Essential cookbook:
Joy of Kosher: Fast, Fresh Family Recipes by Jamie Geller. Shameless plug, I know, but I really do cook from it all the time, so it should count.
Culinary “eureka!” moment:
First time I ate ikura. It was like tiny jewels of flavor bursting in my mouth!
Splurgiest kitchen purchase:
My Le Creuset Dutch oven. [One time] I started with a $400, nine-and-a-half quart oval one, and then I put in a seven pound brisket. With the braising liquid, I couldn’t lift it. I couldn’t even lift it with assistance.
You’re about to bite the big one. What’s your last supper?
Not until 120, happy and healthy, as we Jews say! A restaurant meal—any good, expensive restaurant dinner. I would not want to have to cook for myself or have my last vision be of a pile of dirty dishes in a messy kitchen.
Lemony hummus from Geller’s cookbook, Joy of Kosher: Fast Fresh Family Recipes. Photo: Courtesy Jamie Geller
Proudest food moment:
Hosting my first meal for 20. (Now I do it weekly.)
Toughest dish you’ve mastered:
I am NOT a baker. So I would have to say my light and fluffy jelly roll.
Kitchen skill you want to learn:
Knife skills. But like real knife skills—I want to cut like a pro.
Ice cream or gelato:
Italian ice layered with creamy custard from Rita’s in Philly, my hometown.
Caramel or hot fudge:
Caramel. Extra, extra, extra caramel. (By itself!)
Hamburger or hot dog:
Hot Dog (with lots and lots and lots of spicy mustard).
Worst kitchen blunder you wish you could undo:
I have so many, so I will just share my most recent: Last week 26-hour Crock-Pot meatballs. Not at all edible, not in the very least. And I was forced to serve them for lunch, for a guest list of 12.
Ingredient that you just can’t stand:
I actually really dislike duck.
Dream vacation spot (for eating, of course):
Israel. Lucky I get to live here, too.
Oldest thing in your kitchen:
My father in law’s ice pick. You cannot imagine how handy it is.
More stories from Jamie Geller:
8 things to know about Jamie Geller of Joy of Kosher
A recipe for sufganiot, aka the Hanukkah doughnut
A potato-free latke recipe, made with zucchini!
Who’s your favorite food blogger? Tell us below!
