Archive for December, 2011



16
Dec
11

Colman’s Mustard


Colman’s Mustard was first manufactured in the UK in 1814 by Jeremiah Colman. In 1866, Her Majesty Queen Victoria granted the company its Royal Warrant as manufacturers of mustard to Queen Victoria. Today, Colman’s is still used by the British Royal household.

Colman’s is tangier than the bland American mustard (I’m not American born, gentle reader, and since my youngest days in Uruguay we’ve had access to fine European food products and yes… we like’m spicy!). Recently I came across Colman’s (their hechsher is from the London Beth Din) at a local supermarket, here in Brooklyn; I picked up both their regular Mustard and the Double Superfine Powder Mustard.

As you can see, the bottle on the left got quite a bit of use...

SYR used the mustard in one of her delicious chicken recipes:

SYR’s Orange, Honey, Mustard Chicken

Ingredients

  • 4 filets chicken breast trimmed (approximately 2 lbs.)

Marinade

  • ½ cup honey
  • ½ cup orange juice
  • 4 tablespoon. olive oil
  • 2 tablespoon balsamic vinegar
  • ¼ cup Coleman’s mustard
  • ½ tablespoon fresh rosemary
  • 1 clove garlic – minced
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼  teaspoon freshly ground pepper
  • ¼ teaspoon cayenne pepper

Delicious is an understatement!

Directions

Marinade Prep

Whisk together all ingredients. Store approximately 5 tablespoons of marinade in second baggy. Add breasts and put in plastic zip-lock bag with remaining marinade. Refrigerate for 2 hours or more (more flavorful when marinated overnight).

Preparation

Remove marinated chicken from fridg to rest at room temp for ½ hour. Remove chicken breasts from marinade. Pre-spray grilling surface and grill breasts over medium high temp. for about 7 minutes, flip and grill for 2-3 minutes more. Flip again. Pour second baggy of marinade onto chicken and grill for 1 more minute. Serve & enjoy!

We tried a salad on which we sprinkled a small amount of Colman’s Mustard Powder, it suddenly came alive and elevated our palates to new realms of flavor. Wooooow!!!

CS

15
Dec
11

Pre-Chanukah Wine Tasting


This past Tuesday, Kosher Revolution author Geila Hocherman and I attended the Kosher Wine Society‘s Pre-Chanukah Wine Tasting Extravaganza. They featured eight Cabernet Sauvignon selections:

  • Psagot Cabernet Sauvignon ’09
  • Barkan Cabernet Sauvignon ’07
  • Weinstock Cellars Select Cabernet Sauvignon ’09
  • Teperberg Israeli Cabernet Sauvignon ’10
  • Dalton Estate Cabernet Sauvignon ’10
  • Hagafen Cabernet Sauvignon ’08
  • Golan Cabernet Sauvignon ’09
  • Gilgal Cabernet Sauvignon ’07

A tablefull of Cabernet Sauvignon types...

In addition, other selections included:

  • Binyamina Reserve Sauvignon Blanc ’09
  • Lanzur Reserva Pinot Noir ’10
  • Chateau Bellerives Dubois Bordeaux ’10
  • Le Mourre De L’Isle Cotes du Rhone ’10
  • Teperberg Malbec ’09
  • Gush Etzion Cabernet Franc ’07
  • Gush Etzion Emek Bracha Dry Red Wine ’06
  • Gush Etzion Nachal Hapirim, Dry Red Wine ’07
  • Gush Etzion Cabernet Sauvignon – Merlot ’06

In addition there were also:

  • L’ChaimVodka
  • Binyamina Chocolate Liqueur

Crackers, cheese, grapes and more helped neutralize the taste buds before sampling a different wine.

We started with the Psagot Cabernet Sauvignon ’09, for both of us this one turned out to be best of the bunch, we loved it. Dark garnet in color with silky tannins, showing oak on the nose and opening to aromas and flavors of black and red currants and citrus-peel, followed by vanilla and a lingering smokiness. Though very good, I still prefer the ’08 vintage which I’ve tasted before.

We followed with the Teperberg Terra Malbec ’09, dark – in typical Malbec fashion – and full bodied. Soft tannins finely balanced with spicy wood and fruits. On the palate one discerned plums, black cherries and wild berries balanced with notes of cinnamon, ending with a long finish of espresso coffee. While we both liked it, Geila preferred the Psagot, I found this Teperberg better.

In totally opposition to the norm we then tasted a white wine, Binyamina Reserve Sauvignon Blanc ’09. Pale straw in color, it opens with notes of grapefruit and lime, giving way to stony minerals with hints of asparagus. Nicely aromatic.

We went back to red wine with a Dalton Estate Cabernet Sauvignon 2010, dark colored and well balanced with notes of currants, berries and mint well complimented with the subtle vanilla flavors of French oak.

We also liked the Gush Etzion Cabernet Franc 2007. Dark garnet, medium bodied with lots of soft tannins and notes of vanilla from the French oak casks where it aged for 18 months. On the palate it showed a rich array of blackberries, currant, black cherries giving way to Mediterranean herbs and saddle leather.

We capped the evening’s selection of potables with a L’Chaim Vodka. Very smooth and tasty!

Rabbi Mikhael Cohen, from the FJCCNY

Rabbi Mikhael Cohen of the French Jewish Cultural Center of New York (67 Wall Street; Phone: 212.202.1448 – Cell: 917.796.0680), spoke of Chanuka and its significance today.

Providing the musical entertainment...

During the tasting we are accompanied by the musical sounds of Yiddish and Israeli classics. All and all an enjoyable evening of good wines and great conversation.

CS

RELATED POSTS

Last Eve’s Wine Tasting, this Evening’s Show

15
Dec
11

The Jewish Daily Forward’s Annual Party


This past Thursday December 8th, the Center for Jewish History was the venue for the Jewish Daily Forward‘s Annual Holiday Party for its staff and associates. Kim Amzallag, Advertising Director of the Forward – graciously invited SYR and I to meet the JDF family.

It was delightful to spend an evening among such an eclectic group of people spanning the full spectrum of religious and political positions. What made the night so special was the collective passion and commitment of the weekly publication’s staff and contributors to remain at the peak of journalistic excellence. It was touching to hear so many political journalists, editors, writers on music, the arts and Jewish culture, chatting it up in Yiddish, in true mameloshen, clearly dispelling the myth that Yiddish is dead.

Dr. Wisse, of Y.U.M, introduced the evening’s program which consisted of a panel discussion with four of the women artists represented in the museum’s Graphical Details: Confessional Comics by Jewish Women an exhibit co-sponsored by the Jewish Daily Forwards

Dr. Jacob Wisse, Director of the Yeshiva University Museum

Next on the podium was Sam Norich , Publisher and Executive Director of the Forward Newspaper. He is a past Executive Director at YIVO Institute for Jewish Research.

Sam Norich, Publisher and Executive Director of the Jewish Daily Forward

The Museum’s curator, Zachary Paul Levin

Yeshiva University Museum's curator, Zachary Paul Levin

… introduced the Graphic Details‘ creator, Michael Kaminer, and the panel of women comics artists. Michael writes on travel and other subjects for New York’s leading newspapers, his interest in creating this exhibit came from his own fascination and extensive collection of comics.

From Left to Right: Michael Kaminer, Miss Lasko-Gross, Miriam Katin, Diane Noomin and Lauren Weinstein

Various questions were asked the panelists, in response to the query whether the writing or the drawing was hardest, the answer that best summed up the effort involved came from Diane Noomin that “each balloon is like a haiku and therefore harder to perfect. ” To underline the growing importance of this genre – as American literature – Lasko-Gross said that seeing the pages “behind glass, commands respect.”

The Forward began publication in 1897; when my family moved to the US from Uruguay, in 1962, my parents – whose English was weak – joined thousands of other Jewish households in a daily reading ritual of the newspaper. The news, the editorials, the serialized novels, were relevant subjects of discussion with their friends. The evening’s program clearly showed the publication still holds its finger firmly on the cultural pulse of Jewish life in America. Its political writing and commentary are now more thought provoking, even more germane to current realities. It was was an evening filled with information and great conversation.

CS

12
Dec
11

Our Radio Broadcasts for this Week


This evening, Monday the 12th of December, at 8:00pm (Eastern Time) we will finally have the long awaited – twice postponed – interview with Norene Gilletz from gourmania.com. Norene published her first cookbook in 1968 (Second Helpings), since then she’s written several more, including the just revised The NEW Food Processor Bible: 30th Anniversary Edition.

On Wednesday, the 14th, at 8:00pm (Eastern Time) we will have a conversation with Jesse Blonder (Director of the Center for Kosher Culinary Arts, located at 1407 Coney Island Avenue, Tel: 718.758.1339), and Chef Avram Wiseman (Dean of CKCA). This program was prerecorded last week at Cafe Venezia, on Coney Island Avenue,  in Brooklyn.

We spoke about trends in kosher food, adapting non kosher cuisine to the kosher diet, and what one can learn in the professional courseware, or in the workshops (day long to week long) geared to the public at large.

Meanwhile, if you missed it or just want to hear it again, you can catch our last broadcast on The Evolution of Kosher Wine, Post Kosherfest Talk. The show aired on November, the 16th and my guests were Costas Mouzouras from Gotham Wine and Liquors in Manhattan in the first half. In the second half we spoke with a group of foodie bloggers in the second half: Alessandra Rovati (Dinner in Venice), Esti Berkowitz (Primetime Parenting), Roberta Scher (Kosher Eye) and Suzzanah Raff (The Kosher Shopaholic).

Please don’t forget to listen to our show this evening, December 12th, 2011 at 8:00pm (Eastern Time) and again on Wednesday the 14th, at 8:00pm (Eastern Time). We’ll be waiting for you!

CS

***UPDATE***

The CKCA prerecorded broadcast with Chef Avram Wiseman And Jesse Blonder will broadcast on Monday, December 19th, at 8:00pm Eastern Time. We apologize for the inconvenience to one and all.

11
Dec
11

This Week’s Events


If you are tired of the same old bread, if you want to try something different, something that will open up new wonderful worlds of flavor, you must attend the incomparable Levana Kirschenbaum‘s demo tomorrow evening at 7:00pm:

Monday, December 12th

Secrets of Whole Grain Quickbreads and Muffins. Served with salad and soup

Think of all the delicious and healthy breads and muffins you could be whipping up in minutes, and you may never again wait in line for those nasty baked goods the cart around your corner heaves all day long. All the following goodies are equally at home as loaves or muffins, and each batch will make you enough for a good two dozen muffins or a large loaf, so we’ll have fun mixing and matching!

We will be serving our goodies with soup and salad.

I’ll be demonstrating:

  • Caraway mustard bread
  • Apple oat bread
  • Irish soda bread
  • Spicy pumpkin bread
  • Zucchini pecan lemon bread
  • Steel-cut oat soup and salad

You can register for this demo at: http://www.levanacooks.com/kosher-cooking-classes/weekly-classes/

$45 / class. $120 for 3 classes. $200.00 + a signed cookbook for 5 classes
$25 — attending for dinner only
$35 — child class fee (ages 12 and under)

Tuesday, December 13th

These days a wine tasting is far more than just an event where you taste wine, it includes live music and more. Thanks to Aron Ritter‘s Kosher Wine Society, the standards have been raised:

PRE-CHANUKAH WINE TASTING EXTRAVAGANZA!

8 CABERNETS

ONE FOR EACH NIGHT OF CHANUKAH!!

8 OTHER HAND-SELECTED WINES!

and that’s not all!!

Join us for a Gala Chanukah Expo

Live Jazz, and Chanukah Eats!!

7:30pm – 9:00pm

Pre-Registered Online Price:

$25.00

$36.00 at the door

Zanger Hall

347 West 34th Street

(Between 8th and 9th Avenues)

New York, NY 10017

PURCHASE YOUR TICKETS TODAY!

 CLICK HERE NOW!

Hope to see you there, gentle reader!

CS

06
Dec
11

This Week’s Radio Show


Tomorrow evening, Wednesday the 7th of December, we will be back with our regular Blogtalkradio show. Our guest will be: Norene Gilletz from gourmania.com. Norene published her first cookbook in 1968 (Second Helpings), since then she’s written several more, including the just revised The NEW Food Processor Bible: 30th Anniversary Edition.

Who is Norene Gilletz? Does she have something to say? She most certainly does! Cuisine Canada Scene describes her this way:

Norene Gilletz is the leading author of kosher cookbooks in Canada and the owner of Gourmania Inc. Norene is crazy about food and her world revolves around recipes. She divides her time between work as a freelance food writer, editor, food consultant, cooking teacher and culinary spokesperson. Norene is a Certified Culinary Professional with the International Association of Culinary Professionals (IACP) and a member of the Women’s Culinary Network of Toronto. She conducts cooking demonstrations and lectures for various organizations, including hospitals, foodservice and charitable fund-raising groups. Norene is passionate about healthy cooking and living, and has expertise in a wide variety of health concerns and special diets. Her motto, “food that’s good for you should taste good,” has been a core principle guiding her culinary career.

Please tune in tomorrow evening on Wednesday, December 7th, 2011 at 8:00pm Eastern Time. You can find us on blogtalkradio.com/kosherscene.

Meanwhile, if you missed it or just want to hear it again, you can catch our last broadcast on The Evolution of Kosher Wine, Post Kosherfest Talk. The show aired on November, the 16th and my guests were Costas Mouzouras from Gotham Wine and Liquors in Manhattan in the first half. In the second half we spoke with a group of foodie bloggers in the second half: Alessandra Rovati (Dinner in Venice), Esti Berkowitz (Primetime Parenting), Roberta Scher (Kosher Eye) and Suzzanah Raff (The Kosher Shopaholic).

Please don’t forget to listen to our show tomorrow December 7th, 2011 at 8:00pm Eastern Time. We’ll be waiting for you!

CS

***UPDATE***

Due to unforeseen circumstances I was forced to postpone this show, but it will be rescheduled for next week, be’ezras Hashem.

05
Dec
11

Champagne Drappier


French kings were anointed with champagne. During the 17th, 18th and 19th century European royalty spread the message of the unique sparkling wine from Champagne and its association with luxury and power. The leading manufacturers devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty. With the emergence of the middle class, champagne became a symbol of upward mobility and luxury. Since their earliest days the noble wines from France’s Champagne region were synonymous with wealth, luxury, power.

Champagne is made from a blend of Chardonnay and Pinot Noir, or Pinot Blanc grapes.

While there are many kosher sparkling wines from wineries around the globe, until recently there was no kosher champagne that could compete on an equal footing with those brands famous throughout. The Drappier cellars date from the 12th century, however the Drappier family only took over the estate in 1808 and hasn’t stopped making champagne since.

Recently we partook of a feast worthy of such a noble wine…

Champagne Drappier - Carte Blanche Brut, wrong shape glasses, but even these did not detract from our enjoyment of the champagne! Photo by: Irving Schild

On a recent evening, my good friend – photographer and teacher Irving Schild (whose work has graced our pages many a time before) – and I came to my co-blogger SYR‘s home where we enjoyed some superb dishes she graciously prepared from Geila Hocherman‘s Kosher Revolution, a cookbook we reviewed on these very pages.

We started the meal with an incredible Peshwari Challah (page 190), Geila based this recipe on a pashwari naan – an Indian bread filled with nuts and raisins – to which she added pistachios, coconuts, spices and a touch of honey. Very aromatic and full of flavor! We then proceeded with a Coconut-Ginger Squash Soup (page 61), Duck Breast with Port and Figs (page 89) and Braised Lamb Shanks (page 106); we finished it with the Maple Pecan Pie (page 170) As a potable, to wash it all down, we had a bottle of Champagne Drappier Carte Blanche Brut (purchased earlier in the day at Gotham Wines and Liquors). In the glass, it exhibited a beautiful clear light gold color, with a persistent stream of pinpoint bubbles, this fine Champagne presented us an inviting aroma of milk chocolate and fresh apples. Mouth-filling and creamy, it offered fresh apple-jelly and toast flavors with crisp, pleasantly cleansing acidity. By the way, to allay any fears… this Drappier is mevushal.

A meal we will long remember!

CS

04
Dec
11

Fresh & Easy


A well known New York Chef once told me that when he graduated from the Culinary Institute of America, he prided himself of making a pasta dish that required thirty ingredients. Sure, it was absolutely delicious, but it took a loooong time to prepare. Soon, however, he outgrew that urge as he realized you can still make delicious dishes with far fewer ingredients, less preparation time and those tasting them would still lick their fingers.

Leah Schapira‘s Fresh and Easy follows the latter philosophy, as the book makes food preparation fun, healthy, quick!

The book is divided into nine sections:

  • Menus
  • Soups
  • Salads
  • Dips & Sauces
  • Side Dishes
  • Brunch &Lunch
  • Main Dishes
  • Traditional
  • Desserts

The Menus section is subdivided into five sections:

  • Appetizer Ideas
  • Pesach Menu
  • Make-in Take-out
  • Quick and Easy
  • Freezes Well

Each of these subsections sports tempting thumbnail photos of various dishes and the page numbers where they can be found.

It wasn’t easy choosing just one favorite recipe, but I finally opted for a dessert:

Chocolate Mousse With Pear Chips

Ingredients

  • 8 eggs separated
  • 12 oz bittersweet chocolate (not baking)
  • 1 teaspoon coffee granules (dissolved in 3 teaspoons boiling water)
  • 1/4 cup red wine

         Pear Chips

  • 2 firm pears
  • 1 cup sugar

Directions

  1. In a mixer, whip the egg whites until stiff peaks form.
  2. Over a double boiler, melt the chocolatre with the coffee. Beat the egg yolks with a fork and quickly add to double boiler, mixing well. Add the red wine. Remove from heat.
  3. Fold in the egg whites until combined. Place in individual cups for serving refrigerate.
  4. To prepare pear chips, preheat oven to 325F.
  5. Thinly slice the pears and lighly coat each side with sugar. Place the pear slices in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes. Turn the pears over and bake for an additional 15-20 minutes. Turn off the oven and leave the pears in the oven to cool and dry.
  6. Before serving, garnish mousse with chocolate shavings and caramelized pear chips.

With great photography, a nice – easy on the eyes – layout, this book is a delight to hold and salivate as you look at the featured recipes,  truly fresh and easy

Enjoy, gentle reader, enjoy!

CS




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