Archive for September, 2010



06
Sep
10

A Talk with Susie Fishbein


Chatting with Susie Fishbein was just delightful. The woman is the consummate kosher icon, renowned for her best selling Kosher By Design series. Unpretentious and generous, food talk flows from her like honeyed streams of culinary consciousness.

All you KBD lovers out there are going to love Susie’s new cookbook Kosher by Design Teens and 20-Somethings, cooking for the next generation, it’ll arrive on shelves near you on October 27th. Susie was amazed at just how savvy her new target audience was. Many of these kids had grown up on her recipes, and possessed rather cultivated refined palates. This generation of teens and early twenties had choices we never had; they’ve grown up with a wide array of kosher fast food and fine dining choices; many of them developing knowledgeable health conscious preferences. The expansion of the kosher product landscape and the extraordinary array of new kosher products hitting supermarket shelves has made designing fresh new recipe ideas so much easier as a result.

Susie held 14 tasting parties for audiences of this demographic and was impressed with the sophisticated and intricate comments she received on the recipe evaluations. Desserts of course had big appeal, but taste testers were enthralled with almost all of the recipes included in the final version. Her upcoming book speaks to her young fans and tweenlings who want to get involved in the kitchen preparing fun, healthful, easy to make recipes. The new cookbook even includes markation features for vegetarian, gluten and nut free recipes.

Nowadays, most families have two working parents, three meals a day to put on the table; it’s a great gift for the kids to get involved in the kitchen preparing meals and lightening the load. I expect that we’ll love this new KBD entry, and can’t wait to be dazzled by the table-fare our kids will be easily preparing, as we relax –feet up-with our martinis after a long day at the office, waiting for the supper call. Hey, I can dream can’t I? But just think, we can send our young adults off to college, seminary, and their new apartments armed with a handy kitchen survival manual that will keep them happily healthfully engaged in Bistro Mio 101.

Taking full advantage of the moment, I asked Susie if she could give us a few pointers for the up-coming Yomim Tovim and how to avoid getting overwhelmed. Organization and advanced planning seemed to be the keys to success. Susie’s appreciates an artful elegantly set table. Don’t overdo the presentation by making too many dishes. Plan for a soup or salad, no more than two main dishes, a side dish and vegetable; end with an exciting delicious dessert at each meal. “You’re not looking to kill anybody at your table”; the courses should resemble service at a fine restaurant. “They don’t overwhelm you with tons of dishes, but rather serve singular aesthetic dishes that you’ll remember.” Prepare what you are comfortable with; tried and true recipes, with something new to add to the mix. Keep to fresh and healthy ingredients, don’t freeze, do your chopping and sauces in advance where possible, and have 80% of the food prepped and ready for the oven or stove. Don’t overcook; almost every culinary faux pas can be saved except for overcooking. Susie does her math, she takes the time to figure out how many 4- 6 ounce servings she’s going to need, so that she doesn’t overbuy or over prepare. “If you’ve put too much food on the table, people are going to eat more than they should.” With the four grand meals of Rosh HaShana plus Shabbat, it can really become too much of a good thing.

We look forward to reviewing Susie’s Kosher by Design Teens and 20-Somethings. Judging by the series popularity, by Susie’s passion for cooking and infectious enthusiasm I have no doubt it’ll be very successful. I’ll venture that even those of us a few days, or so, past the 20-somethings might also learn a thing or two.

SYR

05
Sep
10

Yom Tov Recipes – Rib Roast


[Chef Eran Elhalal, has repeatedly delighted us with his recipes and his encyclopedic knowledge of cheese types, wines, etc. Once again he follows that trend with this superb yom tov recipe. He constantly surprises us with the subtle variations, to the tried and true, he introduces and the truly rewarding results. CS]

Who’s Afraid of a Rib Roast?

Roast beef is the perfect entrée for an end of summer feast, and Rosh Hashana is that feast! A well prepared roast is both festive and rustic , simple to make yet impressive.

I chose to prepare a rib roast for this year’s Rosh Hashana because the forecast is for a hot day and roasts along with all other dry cooking methods yield a lighter result than proteins prepared using moist cooking methods ( Stews, Braises, poached meats…) which we prefer in the winter.

Many home cooks fear the large roast, for no other reason other than the fact that they had made a disastrous one at some point and do not want to waste an expensive piece of meat, or be embarrassed at the dinner table by a tough, overcooked dry result.

Now, a great roast is easy! It is all about high quality ingredients and following the guidelines to a tee . No shortcuts please!

The best kosher cuts of beef used for roasting are : Tenderloin /Fillet (only the front end) and the Rib (bone in , boneless, rolled), the deboned cuts are also referred to as Striploin (American market term or Entrecote ( French term).

Ingredients:

1 Rib Roast, bone in and trussed. Make sure you know exactly how much your cut weighs.

1 bunch Thyme

2 Tbsp oil

Salt

Coarse ground black pepper

Preparation:

1. -Rub salt and pepper all around the roast and refrigerate for at least 1 hour.

2. -Remove from the fridge and allow to reach room tempo , about 1 hour. The result will be much more tender that way.

3. -Preheat the oven to 450 F.

4. -Place the meat over a layer of Thyme sprigs in a roasting pan.

5. -Drizzle the top with the oil and put in the oven for 15 minutes. This gives the initial sear that seals the pores in the meat, keeping it beautifully moist inside, and also caramelizes the meat (called: Maillard Reaction – starches turn to sugars when they reach 310 F), which yields that sweet charred flavor we love!

6. -Continue to roast for 12 minutes for every Lb. This is why the uncooked weight is important. ( Example : For a 5 Lb Bone in Rib roast you would need 15 minutes+ (12 mins*5Lb)= 75 minutes toal).

7. -Remove from the oven, cover loosely and allow to rest for 10 minutes above the oven before slicing. Resist the urge! This allows the juices to redistribute evenly in the meat .

Enjoy!

Eran Elhalal (crossposted from eranelhalal.com)

05
Sep
10

Yom Tov Recipes – From Prime Grill’s Chef David Kolotkin


[Chef David Kolotkin, Executive Chef at The Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) has appeared before on these pages (here, here, herehere, and here). Once again he graciously acceded to share three yom tov recipes with our readers. CS]

Rosh Hashana Duck Meatballs with Sweet Sauce

Ingredients

2 1/2 lbs ground duck meat
3/4 cup chicken or duck fat
2/3 cup soy milk
1 3/4 cup-2 cup bread crumbs
2 eggs
1/2 tsp ground black pepper
1 tsp kosher salt
1 tbsp dried parsley
2 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme

-Combine all ingredients.
-Roll into 1 1/2 oz meatballs
-bake in 350 degree oven 8-10 minutes or until cooked through

Sweet Sauce

3 cups Pineapple juice
1/4 cup Soy Sauce
1/5 cup white Vinegar
1/4 cup Dark brown sugar

3 tbsp cornstarch
6 tbsp cold water

-combine the first 4 ingredients and bring to a simmer.
-combine the last 2 ingredients and whisk in to the simmering 4 ingredients. Bring back to a simmer.
-toss the meatballs into the sauce and serve.

Dry Rubbed Double Cut Veal Chop for Two

Ingredients

½ Tblspn Black Pepper
2 Tblspn Sugar
2 Tblspn Salt
5 Tblspn Porcini Pepper (dried porcini ground in spice/coffee grinder)

Mix all of the Above

1 Double Cut Veal Chop
1 Tablespoon Canola Oil

Sprinkle the dry rub generously on the veal chop before searing. In a hot sauté pan, using the oil, sear the veal chop on all sides. Put onto an oven-ready tray. Roast in a 350 degrees oven for approximately 10-15 minutes. Medium is my preferred temperature.

Red Pepper Jam

2 Red Bell Peppers—seeded, ribs out, julienned
¼ cup Sugar
1/3 cup Rice Vinegar (White Vinegar can be substituted)

Combine all ingredients in a small pot. Bring to a simmer. Slowly cook down until a jam like consistency (almost dry).

Sweet Potato Soufflé

Ingredients

3 cups Sweet Potato Puree
1/3 cup Sugar
Pinch of Salt
3 Eggs
1 Vanilla Bean
½ cup Pineapple Juice
½ cup Flour

Combine the first 6 ingredients. Fold in the flour. Pour into a greased pyrex baking
dish. Cover with aluminum foil. Bake at 325 degrees for approximately 40-45 minutes.

Enjoy, gentle reader, enjoy!

CS

Sweet Potato Soufflé

02
Sep
10

Yom Tov Recipes – Carrot Kugel


[Chef Ben Fleischman, Kosher Personal Chef, is a Culinary Institute of America (CIA) graduate; he has over 25 years cooking experience. Trained in Classical and Country French, European and American Continental cuisines, his cooking knowledge also extends to Asian, Vegetarian, Vegan and Southern cooking. Worked as a sous chef and executive chef in hotels and restaurants in the Philadelphia and the Washington, DC, Metro areas. CS]

As we all are busy making our Jewish New Year preparations, Chef Ben has graciously agreed to share with us one of his delicious, very easy to prepare, Yom Tov recipes. His Carrot Kugel is very well received and makes a delightful and colorful addition to any yom tov meal. What a delectable way, this Rosh Hashana, to truly enjoy one of the various simmanim we customarily consume.

Carrot Kugel

Ingredients

  • 1 pound baby carrots
  • 1 stick margarine
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 cup flour
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon baking powder

Preparation

  1. Cook 1 pound of baby carrots in water on stove until carrots are soft with a fork.
  2. Drain water.
  3. Mash carrots in medium bowl.
  4. Add 1 stick margarine melted, ½ cup brown sugar, ½ cup sugar, 1 cup flour, 2 eggs, 1 teaspoon vanilla, and 1 tablespoon baking powder.
  5. Mix well, pour into a greased 8X8 pan.
  6. Bake at 350 F, for 45 minutes.
  7. Serve warm.  Makes one kugel.

Don’t let the easy preparation fool you, this dish offers ample proof that making good food need not take hours of sweating and subsequent heavy cleaning, nor does a recipe need fancy, or exotic ingredients to please the palate.

Enjoy it!

Ben Fleischman

01
Sep
10

Orange Honey Cake


Many people are not big fans of honey cake, but… along comes the incomparable Lévana Kirschenbaum and voilà, she single-handedly changes all their minds! SYR always considered eating honey cake on Rosh Hashana as a “must”, rather than a “want to,” now that she’s tasted Lévana’s moist and flavorful variation on the theme (at her last cooking demo, this past Monday evening), she hasn’t stopped raving about it.

Orange Honey Cake

I actually succeed in turning quite a few people on to my honey cake. Mine is moist and spicy and easy to love; I trust it will make you forget all the indignities of past dried-out and brittle honey cakes. I make it several ways, all scrumptious, but this is one of my favorite. The secret ingredient, orange marmalade, was shared by my dear friend Leah.

Ingredients:

1 cup oil
2/3 cup brown sugar or sucanat
1 cup honey
1 cup orange marmalade, try your best for all-fruit
4 eggs
3/4 cup strong coffee at room temperature
3 tablespoons rum or brandy

3 cups flour: all purpose, whole wheat pastry or spelt (spelt my favorite)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon each cinnamon, allspice and ginger
1/2 cup sliced almonds (optional)

Instructions:

Preheat the oven to 350 degrees
Whisk the first set of ingredients in a bowl.
Mix the second set of ingredients in a second bowl.
Combine both mixtures thoroughly, mixing only until just combined. Pour the batter into a greased tube pan, and bake 1 hour, or a little longer, until a knife inserted in the center comes out clean.

Enjoy, gentle reader, enjoy!

CS

Orange Honey Cake Il




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