Archive for April, 2011



08
Apr
11

Puah’s 20th Anniversary Dinner


This past Tuesday, April 5th of 2011, Puah celebrated its 20th Anniversary with a festive dinner attended by close to 200 persons at Manhattan’s 5th Avenue Synagogue.

Prior to the dinner’s start, Shlomo Blashka from the Royal Wine Corporation gave a wine tasting, featuring wines and spirits from among the company’s many imports.

The honorees were Mr. Mrs. Barry Akrongold, of Fortune Financial and Investment Corporation, received the “Gift of Life Award” on the very eve of their first son’s brit milah . Dr. Lawrence Grunfeld, OB/GYN from Reproductive Medicine of New York, received the “Physician of the Year” award. Mr. Brian Andreoli, Esq., partner at Squire Sanders, received the “Partners in Creation Award.” Mr. Sam and Mrs. Peggy Nitka, from Crown Equities received the “Pioneers of Hope” award.

Rabbi Gideon Weitzman, Director of the Puah Institute addressing the dinner attendees.

The speeches were very moving but brief. Rabbi Yaakov Kermaier, spiritual leader of the Fifth Avenue Synagogue more than ably MC’d the dinner. Rabbi Gideon Weitzman, Puah Institute‘s Director and Visiting Associate Professor at Einstein University, handed the awards to the honorees and shared Puah’s successes and future plans as global leaders in rabbinic halachic counseling, hashgocho and continuing education for both the professional and the layman.  The attendees were deeply moved by keynote speaker Rabbi Steven Pruzansky, spiritual leader at Congregation Bnai Jeshurun of Teaneck, NJ, whose family just endured the tragic loss of a little granddaughter.

The Kosher Scene is grateful to those of our friends who made the effort to join us for this inspiring, heart-warming evening.  The work of Puah, the hundreds of families they help to build each and every year, the amazing support and counseling they provide to couples struggling through the maze of information and disinformation regarding fertility issues is second to none. We support their extraordinary efforts and wish them tremendous success. Some of our friends and fellow foodies in attendance included incomparable Chef Lévana Kirschenbaum, her husband Maurice, their son Yaakov and his wife, Kim AmzallagDirector of Sales and Marketing at Kosher Inspired magazine – among others.

During the dinner we managed to talk about Puah’s work with Kim Amzallag (here), who shared a personal story; Dr Lawrence Grunfeld told us how Puah’s work extended to these shores and how he’s involved (here); with his obvious caring and genuine humanity Brian Andreoli, Esq., singlehandedly – in less than five minutes – managed to dispel all my misconceptions about lawyers (here)

All in all, it was an evening well spent.

If you’d like to find out more about  PUAH’s mission services and partnering opportunities, visit: them at: www.puahonline.org

CS

05
Apr
11

An Unusually Delicious Brisket


Growing up in Uruguay, brisket (pecho) was a staple at every major festive occasion in my parents’ home and my mother’s brisket was served at least once, usually twice, during the sedorim. Aah, my mother’s brisket filled the house with its aroma, I remember the anticipation with which I waited to have itagain and again… Over the years I tried to find different versions of this old favorite and found many succulent variations, but last night’s version served at Lévana’s cooking demo far outshines most! Here she adapted her famous brisket to Passover by changing her deservedly famous recipe. She used honey instead of the usual molasses and brandy instead of bourbon Lévana has graciously agreed to share her recipe, notice the unusual ingredients:

Brisket in Coffee Brandy Sauce

Ingredients

  • 2 large onions, sliced very thin
  • 1 brisket. 6 to 7 pounds, first cut. Rinsed and patted thoroughly dry
  • 3 tablespoons instant coffee powder, decaf OK, mixed with 2 cups warm water
  • 1/3 cup brandy
  • 1/3 cup honey
  • ¼ cup vinegar
  • ½ cup olive oil
  • 1 tablespoon ground pepper

Directions

  1. Preheat the oven to 350 degrees.
  2. Scatter the onions in a pan just large enough to fit the meat.
  3. Place the brisket on top of the onions.
  4. Combine all remaining ingredients in a bowl, and pour the mixture evenly over the meat. Cover tightly with foil, and bake 2 hours.
  5. Turn the brisket over, and bake uncovered 1 more hour.
  6. Transfer the brisket to a cutting board and wait about 10 minutes before slicing.
  7. Meanwhile strain the cooking liquids into a small sauce pan, pressing hard on the solids (and discarding them), and reduce on a high flame to about 2 ½ cups. Let the brisket cool slightly.
  8. Slice thin against the grain. In places where the brisket is very long, cut across first before slicing. Pour the gravy on top.

Enjoy, gentle reader, enjoy! I most certainly did and will again.

CS

05
Apr
11

Our Internet Radio Shows for this Week


Last week week Pastry Chef Paula Shoyer – author of The Kosher Baker – was our guest, based on emails we received after it aired, there is no question her charm, her knowledge, won the audience’s heart. If you missed it, you can hear it here.

This week, we will have two special shows. Tomorrow Wednesday, April 6 2011, we will a two hour show starting at 6:30. We will be transmitting live from NYC’s biggest Pre-Passover Wine Tasting. This event will take place at: West Side Institutional, 120 West 76 Street, New York, NY 10023. There is a Private VIP tasting which starts at 6:00pm and goes on until 7:00pm. General admission starts at 7:00pm. There are over 300 wines to sample, including new ones, classic vintages and many from Costas Mouzouras’ private collection.

Some of the hundreds of bottles consumed at last year's Gotham Wines' Show

Costas is Gotham Wines ans Liquors (2517 Broadway; New York, NY 10025; Telephone: 212.932.0990), kosher brands manager. His grandfather had a small winery, in Cyprus, where Costas used to help out during his summers as a teenager. We will talk to various distributors, we will taste wines and suggest pairings with cheese and other foods.

Brigitte Mizrahi, Anderson International Foods CEO, will share her expertise on wine and cheese during the broadcast and finally at 8:00pm – 8:30pm we will speak her about her company’s products. This promises to be a very exciting show, so please listen in at: Kosherscene, tomorrow – April 6, 2011 – from 6:30pm to 8:30pm.

The next show of the week will be broadcast on Thursday the 7th, and will be pre-taped at tonight’s 20th Anniversary Puah Dinner. Puah is an organization that helps infertile couples within the halachic parameters. The show will, feature interviews with the various inspirational speakers on Puah‘s very important mission. As a child of Holocaust survivors I can attest to the importance of Puah‘s work as the only effective revenge on those who would obliterate us. This show will air on Thursday at 8:00-9:00pm. Please, give us a listen.

CS

01
Apr
11

Les Petites Fermières – Goat Cheese Medallions


Chèvre or goat cheese is white colored and somewhat tart in flavor. The West has popularized cow’s milk whereas in the rest of the world goat’s milk is preferred. As a rule, because it is usually manufactured in areas with little refrigeration, it is preserved with salt. As a result, most people believe that goat cheese is naturally far saltier than cow cheese. Perhaps the best known goat cheese in the US is Feta, which is qite salty as a result of being brined, having tasted the latest offerings from Les Petites Fermières, I can assure you that goat cheese also comes with more subtle flavors. The higher proportion of fatty acids such as capric acid present in goat’s milk, gives it that characteristic tartness.


I tasted all three of their available flavors: Goat Cheese Medallions with Fine Herbs and Garlic, Goat Medallions with Cranberry and Maple Syrup, Goat Cheese Medallions. My favorite was the last one, though I thoroughly enjoyed the other two as well.

I came up with the following easy recipe to go with these type of cheese:

Herb and Garlic Goat Cheese and Onion Dip

Ingredients

  • 2 packages Les Petites Fermières Goat Cheese Medallions with Fine Herbs and Garlic
  • ⅔ cup low fat sour cream
  • 3 onions, chopped

Directions

  1. Place all ingredients in a blender.
  2. Pulse 1–2 minutes until well combined but not completely pureed.
  3. Refrigerate several hours or overnight to allow flavors to blend.
  4. Adjust salt and pepper to taste before serving.

Makes about 1¼ cups.

I also crumbled some of these cheeses into a salad and enjoyed it with a Baron Herzog Sauvignon Blanc 2008. When CS had the cholov Yisroel Chèvre from N&K, he paired them with a Chilean Alfasi Malbec-Syrah 2009, a perfect and inexpensive choice for someone who grew up on the Northern shore of the Rio de La Plata (River Plate, for us gringos).

SYR




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