Published: Saturday, August 02, 2008
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Visitor Comments: 6
About the Author
Jamie Geller
Jamie Geller left a fast-track career as a New York City TV producer to embark on the frazzled-track career of Jewish wife and mother. Though cooking and baking had been on her "Never" list, she found herself outrageously enthusiastic about learning how to prepare terrific meals. Her family and guests now enjoy scrumptious Shabbos and holiday delicacies around her dining room table in Monsey, New York. Much to her own surprise, 
today Jamie is an internationally syndicated food and lifestyle columnist and is the host of the OU cooking show, “Simply Kosher.” You can pick up more shortcuts, cooking tips and new recipes by visiting Jamie at her online home: www.quickandkosher.com
(6) Pearl Krusen , September 24, 2008
Amazing recipe
This video inspired me to run out and get what I needed to cook this. I also bought the book and cannot wait for its arrival. Keep the videos coming!
(5) rose , August 5, 2008
loved it!
great presentation, and great addition to aish.com!
(4) Atara Gilbert , August 3, 2008
I can't wait to try this recipe!
I found the demonstration on herb crusted salmon cutlets both informative and entertaining. What an innovative way to transform your basic gefilte fish loaf! The results looked delicious and I can't wait to try this recipe for the upcoming nine days. Please keep the videos coming!
(3) Rabbi Alan Ira Silver , August 3, 2008
It's summer time
People it's summer time so please keep your herbs, spices & nut products in the refrigerator to prevent them from growing webs & bacteria inside of their containers or bags. In regard to the bread crumbs, please make sure they are kosher as there are brands out there that have non-kosher cheese additives. Wash outside of lemon with soap & water before using and check for thrips. Enjoy!!
(2) Anonymous , August 3, 2008
Great video!
Thank you to Jamie for such a great cooking video. I have been making a slightly similar baked gefilete fish recipe for Shabbos and I can't wait to try this one, too. I love that it would work well as a weekday dinner or as a Shabbos course.