Archive for June, 2011

29
Jun
11

Tonight’s Broadcast


Tonight, our guest will be Esti Berkowitz of PrimeTimeParenting.com. What is her blog about? Mrs. Berkowitz’ one line description says it best: How I Found Kosher Food, A Husband, and Had Children After 35

We will be talking about her blog and its purpose, we will also discuss kashrus in Chicago, restaurants, take outs and more.

This past week we spoke about the Jewish cuisine and Jewish Culture, we were at Nargila Grill (1599 York Avenue – between 84th and 85th streets in Mahattan’s upper West Side). You can hear it right here.

Palov, as served by Bukharans, in Uzbekistan... Photo by: http://mansurovs.com/recipes

As we said last time, at Nargila we enjoyed various spicy and mild salads and a delicious dish of palov.

Please listen in to our show tonight, at 8:00pm (Eastern Time) on BlogTalkRadio. We’ll be wait’n for ya!

CS

27
Jun
11

Internet Radio Broadcast and a Recipe


Last week we were plagued by some faulty equipment and technical problems during our live broadcast from Nargila Grill (1599 York Avenue – between 84 and 85th Streets on Manahattan’s Upper East Side). Today I did a makeup broadcast where I summarized what everyone said during the discussion we had on the Jewish cuisine, as a record of our history, dispersion and culture.

Our group consisted of Alessandra Rovati (dinnerinvenice.com), Geila Hocherman (kosherrevolution.com), Kim Amzallag (Kosher Inspired/Mishpacha Magazine) Levana Kirschenbaum (levanacooks.com), Marlene Mamiye (thejewishhostess.com) and Suzannah Raff (koshershopaholic.wordpress.com/)

Palov - Photo by: Kim Amzallag

After some mild and spicy salads, hummus, and more we were served palov – a Bukharian rice and beef dish. It was delicious but I couldn’t get the restaurant to share its recipe, so I was forced to go online to search for it. Here’s what I found on about.com:

Bukharian Rice – Plov

My 12-year-old son, who is by far our family’s pickiest eater, came home from his friend’s house singing praises about this amazing rice dish. The song went something like this, “It was the most delicious dinner I have ever eaten in my whole life!” Of course I immediately called Ilanit for the recipe. I was happy to discover he was talking about a rice, chicken, vegetable combination prepared in one pot. Without further ado, enjoy Ilanit’s Bukharian Rice recipe.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients:

  • 3 onions, chopped
  • 6 carrots, grated thick
  • 5 Tablespoons oil (enough to cover bottom of pot)
  • 1 Tablespoon sugar
  • 2-3 pounds (1-1.5 kilo) boneless chicken breast, cut into small bite-size squares
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups rice
  • 1/2 teaspoon salt rice
  • 3 1/2 cups boiling water (enough to cover the rice by 1/2 inch or 1 cm)

Preparation:

1. Heat oil in a pot. Add onions, and then carrots. Stir in the sugar. Cook until the onions are translucent.
2. Lay the chicken on top of the onions and carrots. Don’t stir in order to maintain a layer of vegetables and a distinct layer of meat. Sprinkle salt and pepper on the chicken. Cook the chicken, gently turning the pieces over in the middle, until the chicken turns white.
3. Add rice on top of the chicken. Don’t stir because the layers of vegetables and chicken should remain undisturbed, but distribute the rice evenly over the chicken. Sprinkle with 1/2 teaspoon of salt. Add boiling water. Turn the heat down to low and cover.
4. After about 15 minutes, scrap down the sides and poke a few holes through the rice to the bottom of the pot with the handle of a wooden spoon. Cover and cook for another 15-25 minutes, until the water has been absorbed and the rice is tender.
5. Serve in reverse order of the layers. Put the rice, then the chicken, then the vegetables onto the plates.Yields: 6-8 servings.
Enjoy, gentle reader, enjoy. We did!
CS
23
Jun
11

The Winning Recipe Is…


On May 12th, we announced this year’s Shavuos Contest, as a result we received 26 entries. Some were great, others mediocre. We agonized over which deserved to win, but in the end SYR and I agreed that Pessy Haskelevich‘s entry was the best.

Here is her prize:

The prize basket consisted of all cholov Yisroel N&K cheeses: Slices of Cheddar, Pepper Jack, Swiss, Horseradish Cheddar, Smoked Provolone, Part skim Mozzarella, Muenster, 8 oz chunks of Cheddar, Muenster, Pepper Jack and Mozzarella, 2 tubes each of Fresh Plain Goat cheese and Cranberry Pecan Goat cheese, shredded Pizza, Part Skim Mozzarella and Mexican Blend; sticks of Mozzarella Sticks and Variety Pack and 12 slice packs of White American and Yellow American (Photo by: Anderson International Foods)

Who is Ms. Haskelevich? She’s a food and wine specialist and private chef. She’s catered numerous wine pairing dinners, done Shabatot at hotels, she also does cooking demos for adults and cooking clubs for kids. While talking to Pessy through email I found her very creative, witty and knowledgeable about wine and the delicate nuances of food. You may contact her at: anatomyof taste@gmail.com.

Beet and Asparagus Crostatta

Whether sweet or savory a crostatta is less fussy than a traditional tart and offers a more crisp crust. Use your imagination to change it up throughout the year; butternut squash and red onions in winter, tomatoes and corn in summer and this can easily be dessert if you add ¼ cup sugar to the dough and fill it with fresh fruit.

Photo by: Pessy Haskelevich

Ingredients

Pastry:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 stick cold unsalted butter, cut into 1/2-inch cubes
  • 4-6 tablespoons ice-cold water
  • 1 large egg, lightly beaten

Filling:

  • 2 pounds beets, cut in half and thinly sliced
  •  1/3 cup apple cider vinegar
  •  3 tablespoons olive oil
  •  20 mint leaves chopped
  •  salt and pepper to taste
  •  4 stalks asparagus cut into 3 inch pieces
  •  4 oz ricotta or soft goat cheese (optional)
  •  ¼ cup walnuts, toasted and coarsely chopped

Directions

Dough

  1. Pulse flour and salt in the food processor. Add the butter and pulse 10 times or until mixture resembles a coarse meal. 
  2. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) 
  3. Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.
Filling
  1. Preheat oven to 400°F with rack in middle.
  2. Toss beets with vinegar, olive oil, salt, pepper and mint.  Set aside
Crostatta
  1. Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. 
  2. Transfer to a baking sheet lined with slightly greased parchment paper.
Final Instructions
  1. Distribute the chopped walnuts in the center of the dough leaving a 2-3 inch border.  
  2. Leaving the juices behind arrange the beets with the asparagus on top of the walnuts.  If using cheese, dot the top of the crostatta with small pieces of ricotta or goat cheese.  
  3. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. 
  4. Drizzle a tiny bit of olive oil and freshly ground pepper all over top of the crostata.  
  5. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 40-45 minutes. 
  6. Cool on baking sheet on a rack 10 minutes before serving.
Well, gentle folks, this recipe is more than just award winning delicious. So… enjoy!
(On the coming week, we  will feature the two runner up recipes)
CS
22
Jun
11

JICNY – 7th Annual Gala


You just moved to New York, whether in hopes of finding a job – or because you were offered a job, but you lack the resources to find activities, to mingle with other Jews of similar interests and circumstances. What to do, what to do? I remember when I first moved to New York City, though I had a few friends living here already, there was nothing like this available. That vacuum, however, has now been filled…

Last evening, I  attended JICNY‘s 7th Annual Gala, celebrating the first decade of this organization. We spoke to the founders, members of the Board of Trustees, teachers, and regular members. Tomorrow evening May 23rd we will broadcast the pre-taped interviews on BlogTalk Radio.com/Kosherscene at 7:30pm. (Eastern Time).

Jody Samuels, the main driving force of JICNY, mingling among the members.

What impressed me the most, after interviewing quite a few people, was the tremendous dedication of the three founding members (Jodi Samuels – of Metroimma and Jdeal, Gavin SamuelsJodi‘s husband, Steven Eisenberg), the dedication of the Board of Trustees under the Chairmanship of Jeff Stier. What’s amazing is that in spite of the time involved EVERYONE is a volunteer!

As you will hear tomorrow evening at 7:30pm (Eastern Time) the members we spoke to (hailing from many corners of the world), were enthusiastic about JICNY, many either met through this organization, got interested in yiddishkeit through JICNY, or were able to define and discover themselves specifically because of the activities which they directed or participated in.

Gavin Stone, one of the Honorees, and his fiance (whom he met through JICNY)

The evening’s honorees were: Blossom and Ilan Cohen (Couple of the Year Award), Ruth and Sivan Katz (Leadership Award), Gavin Stone (Dedication to Jewish Life Award).

Among the many activities JICNY organizes are weekly Monday eve shiurim on Torah (in 5 languages), cooking demos featuring various international cuisines, job listings, Shabbat and yom tovim hospitality, and many more. With over 10,000 members in their database, seventy four marriages came about as a direct result of the couples meeting through the organization and a few more happening over the coming months; over 10,000 members were hosted for Shabbatot (with indefatigable Jody holding the record for thousands benefiting from her open home, her open heart). I wish there had been a JICNY when I first came to these shores from Montevideo, Uruguay.

CS

21
Jun
11

Live at Nargila – Part 3 – Tomorrow’s Radio Show


Tomorrow we will once again, be’ezras Hashem, be transmitting live from Nargila Grill (1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700). Why? Because… tomorrow the owner’s mother will be cooking her famed Bukharian dishes.

A corner at Nargila Grill...

With me will be Alessandra Rovati (Dinner in Venice), Esti Berkowitz (Primetime Parenting), Levana Kirschenbaum (Levana Cooks), Kim Amzallag (Kosher Inspired/Mishpacha Magazine), Marlene Mamiye (The Jewish Hostess), and Suzannah Raff (The Kosher Shopaholic).

Another corner...

We will discuss the cultural differences in Jewish foods, how the Jews throughout history were influenced by the local environment, but still managed to keep a strong Jewish tradition. It’s been said that its food defines a people, we will discuss how we adapted ourselves how the Jewish cuisine evolved and is far more than just gefilte fish, brisket and tcholent.

You can tune in to us at 7:30pm (Eastern Time) tomorrow evening at: http://www.blogtalkradio.com/kosherscene or you can join us at Nargila Grill ((1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700) for an evening of great talk and superb food. Nargila Grill is under the hasgacha of of the O K Labs.

I can’t wait to be surprised by owner/manager Michael’s mother cooking, I’m sure we’ll likely wash with some lepeshka bread, have some plov (Bukarian rice), or maybe we’ll have some samsa? or kebobs? Hmmnn, my mouth is watering! Oh, what’s the use, I better not think about and just taste whatever delicacies as they come.

So, gentle reader, considering the great food and the low prices we’ll we see you there? Why not come over and say hello?

CS

20
Jun
11

A Community Tzedaka Affair – This Evening


We first posted about this event, on June 1st. Gentle reader, the event is happening this evening… now in fact!. They need all the help they can get. Yidn, rachmanim bney rachmanim, could you find it in your heart to help out? $20 gives you three tickets, $50 gets you 10 tickets and for $100 you get 25 tickets. You can call in your contribution to: 718.290.0233 or better yet come in look at the prizes, enjoy the refreshments, and be entertained. Yes, there is live entertainment ladies!

Prize package #14

There are 14 prize packages ranging from educational toys (12 items), to sports equipment for children (8 items); from 7 restaurant certificates (in Manhattan and Brooklyn) ranging in value from $18.00 to $100.00 (Prime Ko),  to an electronic package which includes a digital camera, digital frames and more (8 items);

Detail from Prize Package #13

from a Hostess with the Mostest package including a 45 piece silverware set (12 items), to a Simchas Shabbos Package including a mayim acharonim silver set, a crystal and silver wine decanter and cups and much more (13 items), from a Bed, Bath and Beautiful package which includes among other things: 2 twin sheets and comforter sets and far more (7 items), to a Pamper Yourself – Ladies Package which includes a lips to lashes makeup application, a $62 certificate to Renaissance Cafe and more (15 items);

Prize Package #2

from a $180.00 gift certificate to Pomegranate Supermarket (1 item), to a Glatt Mart and Ocean Fruit Supermarket Spree with a $100 gift certificate from each (2 items); from a Hi Tech Judaica Learning Package, including tapes by Rabbi Resisman, assorted Seforim , a rocking chair and more (11 items), to a Pack ‘n Go Barbeque Package with a Portable Blue Rhino BBQ Propane Grill and Canisters, cases of franks, french fries and soda (7 items); from Bejeweled and Bedazzled Precious Jewelry Package including a choice of rings and a ladies’ watch (3 items), to the final package of Oven to Table unusual and artistically shaped porcelain serving dishes in various shapes and sizes by Carmona NY.

The prizes are definitely worth the entrance fee, but if you can’t come in person, you may call in your contribution to: 718.290.0233. If you care to come in the address is: Merkaz Hatefilla 1898 Bay Avenue, Brooklyn 11230 – it’s a small diagonal block running between Avenue M and 19th Street – on June 20th (this very evening!) at 7:30 pm.

Please, help a family keep a healthy roof over their head!

CS

19
Jun
11

Vegan Desserts – Healthy, Delicious!


Talented, great photographer, passionate baker, all these refer to Hannah Kaminsky and every single one is an understatement when referring to the very young Hanna Kaminsky.

With over 100 recipes and corresponding photos, spread over 239 pages, her new book – Vegan Desserts – is filled with succulent, easy to make confections. Hanna describes her common sense baking philosophy, in the Introduction, this way:

There’s no question about it – food made with ingredients at their prime and in season tastes best. Deceptively simple in concept, but remarkably more complicated than most would like to admit, there’s so much more to take into consideration than just the range of produce available at the nearest grocery store….

[..]Irresistible recipes are about more than fresh fruit – food always tastes better when made with joy, care, and just a pinch of good humor.

A few months ago I had the pleasure of meeting Ms. Kaminsky, at a photo shoot where she served as the food stylist. At the time it was obvious she had a photographer’s eye for color, shape, positioning. When I picked up her book it became obvious that, though very young, she has also mastered the subtle nuances of flavors and their interaction.

The book is beautifully laid out, with the recipe pages matching or contrasting the colors of the accompanying photos. With sections like Ingredients Summary, Kitchen Tools and Toys, Troubleshooting, Components and Accompaniments, Food Allergy Index, most of the recipes are divided by season, here’s one from the Summer section that’s sure to become a favorite.

Roasted Apricot Ice Cream with Almond Praline Ripple

Roasting fruits and toasting nuts intensifies their flavors, allowing their unique characteristics to shine through, even mixed into a chilly application that can otherwise dull flavors. If you are in a hurry or can’t wait to tame your ice cream appetite, you could leave the apricots as they are and substitute 1 cup of almond butter for the praline ripple, but in my opinion the incredible caramel essence you’ll get with this recipe as written is more than worth the extra effort.

Almond Praline Ripple

  • 1/2 Cup Whole Almonds
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Water
  • 1 Teaspoon Light corn Syrup
  • 1/2 Teaspoon Salt
Roasted Apricot Ice Cream
  • 1 Pound Fresh Apricots
  • 1 Tablespoon Olive Oil
  • 3/4 Cup Coconut Milk
  • 1/2 Cup Dark Brown Sugar Firmly Packed
  • 1 Teaspoon vanilla extract
  • 1 Tablespoon Amaretto
First, you’ll want to make the almond praline ripple. Start by combining the sugar, water and salt into a small saucepan and placing it on the stove over medium heat. Cook the mixture for 10-12 minutes until it caramelizes and turns a deep amber color. Quickly stir in the almonds to coat and pour everything into a Silpat. Let it cook completely before breaking it into pieces and processing it into a smooth paste. Drizzle in the oil, and it should become the consistency of somewhat runny peanut butter.  Cover and let rest in the fridge while you make the ice cream.

Preheat the oven to 400 F and lightly grease a sheet pan.

Wash and thoroughly dry the apricots before cutting them in half and removing the pits. Place the halves with the cut sides up on your prepared pan, and drizzle them all with the oil. Roast them for about 20 minutes, until they are so tender they can barely hold themselves together anymore.

Let the apricots cool a bit before scooping them all into your food processor and pureeing  them. Once smooth, add in the coconut milk, sugar, vanilla, and amaretto processing to combine. Chill the mixture thoroughly in your fridge before freezing it in your ice cream maker per the manufacturer’s directions.

After freezing in the machine, pour the ice cream out into a plastic tub and drizzle the almond praline paste on top. Use a spatula to marble it in, cover, and quickly move it into your freezer so it can solidify.

Even the most cursory flipping through the pages soon makes it all too apparent that Ms. Kaminsky indeed authored this book with joy, care and more than just a dash of love. Enjoy, gentle reader, enjoy!

CS

17
Jun
11

Live from Nargila! – Part 2


This past Wednesday, The Kosher Scene Radio Show did a live broadcast from Nargila Grill (1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700).

From left to right: Esti Berkowitz (Primetime Parenting), Alessandra Rovati (Dinner in Venice), Marlene Mamiye (The Kosher Hostess), Yours Truly, at the controls (The Kosher Scene), Kim Amzallag (Mishpacha/Kosher Inspired Magazine); Suzannah Raff (The Kosher Shopaholic), not pictured - as she spoke to us on the phone - Amy Channa (The Gluten Free Maven) PHOTO BY: Irving Schild

Nargila Grill is a Middle Eastern/Mediterranean type restaurant, the decor authentic Middle Eastern, with softly piped in music to match.

Getting ready to order. PHOTO BY: Irving Schild

After the show we all enjoyed an incredibly delicious meal consisting of assorted Mediterranean salads, beef, lamb, and chicken kabobs. Each type of meat was done in a variety of styles and came on multiple skewers, each more succulent than the other!)

We are going back next Wednesday, to do another live show and to enjoy the owner’s mother’s Bukharian cooking. She comes in once a month to prepare some real delicacies. My mouth is watering just thinking about it. Why don’t you join us at: Nargila Grill (1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700), next Wednesday evening? We’d love to meet you and we know you’ll love the food! We’ll leave the light on for ya. May we have the pleasure of seeing you there?

CS

17
Jun
11

Perfect Jewish American!


This past Tuesday morning the Manischewitz Company celebrated the opening of its new corporate headquarters in Newark, NJ.

From left to right: Newark Mayor Cory A. Booker, Co-President and CEO Paul Bensabat, Co-President and CEO Alain Bankier and Chief Rabbi of Israel Rabbi Yona Metzger

After both CoCEOs spoke about the company and their vision for the future, Mayor Booker took to the podium. With wit,  with a palpable sincerity – rare in a politician of any political stripe – he interspersed Yiddish words (impeccable pronounced!) in his speech, welcoming the company into the city. Israel’s Chief Rabbi Rav Metzger followed, he remarked on the Mayor’s facility with the Yiddish words and beside speaking of the company products he also blessed Cory Booker to go on to the national scene as a future President.

The affixing of three mezuzos followed…

Affixing the second mezuzah

After the mezuzos were in place we toured the manufacturing facility, which culminated with the baking (from start to finish) the World’s Largest Matzoh (25 feet long, 82 square feet!) ever, baked right in front of our eyes.

Detail of the finished matzoh as it came out on the conveyor belt

After the matzoh baked we all went in to the buffet luncheon in the company’s boardroom.

The Manischewitz Company was founded in Cincinnati in the spring of 1888 as a matzoh factory by Rabbi Dov Manischewitz. In 1932 it moved to its expanded facility in Jersey City and this move paved the way for the introduction of more products. While it is the US largest manufacturer of processed kosher foods, it is also the world’s largest manufacturer of matzoh.

The company today manufactures over 600 products with brands such as:

  • Manischewitz
  • Season
  • Barney’s
  • Guiltless Gourmet
  • Asian Harvest
  • Rokeach
  • Mishpacha
  • Horowitz Margareten
  • Jason
  • Mother’s
  • Carmel
  • Tradition
  • Croyden House
  • Mrs Adler’s
  • Goodman’s

CEO Paul Bensabat interviewed by my good friend Rabbi Yaakov Spivak

On Wednesday past, we posted a cookbook review titled Perfect Jewish… With that title in mind, I wonder what could be more Perfect Jewish American than the Manischewitz Company‘s products? Could a Jew in America have grown up without ever having tasted any of of the company’s products? Absolutely impossible!!

CS

15
Jun
11

Live from Nargila!


The Kosher Scene Radio Show, this evening at 7:30pm (Eastern Time), will be transmitting live from Nargila Restaurant (1599 York Avenue – between E. 84 and E. 85th Street – New York 10021; Tel: 212.535.3700). With us we’ll have: Alessandra Rovati from Dinner in Venice, Amy Chana from The Gluten Free Maven, Esti Berkowitz from Primetime Parenting, Kim Amzallag from Mishpacha Magazine, Marlene Mamiye from The Jewish Hostess and Suzanah Raff from The Kosher Shopaholic. Also with us, will be my dear friend Irving Schild, photographer extraordinaire, and possibly my coblogger SYR. We will talk with each of the mom-bloggers about the particular focus of their individual blogs, about the liberating effect of writing, the new contacts and interaction that have resulted, social media in general and – of course – food. We are all foodies, after all!

If you missed our last show on the Wednesday prior to Shavuos, you can hear the archived recording right here. Our guests included Moshe Vogel from Anderson International Foods in the first half hour and Kim Amzallag from Mishpacha/Kosher Inspired Magazine. In honor of Yom Yerushalayim we started the hour with the reading of a very short piece I wrote a few years back (which was reprinted on The Jerusalem Post and on Ynet.com). It was about the first Yom Yerushalayim – Jerusalem Day, commemorating the reunification of Jerusalem. I was there when the Old City – Ir Hatika became ours again…

Please listen to us this evening, from 7:30 to 8:30, on BlogTalkRadio/kosherscene, Call us on the air at: 714.333-3357 with your comments, questions or suggestions or join us at Nargila Restaurant (1599 York Avenue – between E. 84 and E. 85th Street – New York 10021; Tel: 212.535.3700). We’ll keep the light on for ya!

CS




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