Archive for May, 2012



14
May
12

This Coming Wednesday Evening’s Radio Show – Bonnie R. Giller


Our guest on Blogtalkradio.com, this coming Wenesday at 8:00pm (Eastern Time) will be Nutritionist Bonnie R. Giller. What are her credentials? Bonnie R. GillerMS, RD, CDN, CDE, has published two cookbooks: Recipes to Remember – Heart Healthy Can Be Delicious and Passover the Healthy Way: Light, Tasty and Easy Recipes Your Whole Family Will Enjoy. She is now hard at work on a third cookbook which will contain over 300 recipes for healthy living.

She has been in private practice since 1987.  Her main message to people who are trying to lose weight is that Diets Don’t Work.  Bonnie would like to introduce the concept of Intuitive Eating which is eating mindfully and not mindlessly.

In her practice she also provides Medical Nutrition Therapy, which is treatment of various disease states through nutrition, as for example with diabetes.  Bonnie Giller is a certified diabetes educator and work extensively with people who have diabetes and pre-diabetes.  She provide nutrition services for those with gastrointestinal issues as well.

On these days when we hear so much about healthy eating habits, when the traditional Eastern European Jewish cuisine – while delicious – can actually be harmful, Mrs. Giller delivers the message that healthy eating need be neither boring nor unimaginative. As her books attest, you can eat healthy and still enjoy the wholesome flavor of myriads of dishes. The secret lies in the ingredients and the preparation.

Meanwhile, in case you missed it, why not listen to our conversation with Ladino‘s owner/Chef Alexandre Petard?

Don’t forget to tune us in this coming Wednesday at 8:00pm (Eastern Time), for a very interesting, informative, entertaining talk with Bonnie R. Giller.

CS

07
May
12

Hillula d’Rabbi Meir Ba’al Haness, Again


Last evening, as has been the custom for almost 20 years, the home of Tammy and Sidney Cohen (partners at 18 Restaurant) was once again the center for a gathering of a diverse group of people. We came to commemorate the anniversary of Rabbi Meir Ba’al Haness’ departure from this world. On such an occasions we give tzedakah in the Sage’s name as we pour our hearts out to the Almighty about our most urgent needs.

The piercing eyes of a young Baba Sali as they follow everyone’s moves in the Cohen household

After Ma’ariv, each person lit his/her candle and proceeded to make their personal request starting with the well known formula, “Eloka d’Meir aneni – Lord of Meir, answer me…”

The table was laden with various trays of rice, chicken, fish, beef, meat balls and salads; as everyone grabbed a bite, the speaker regaled us with divrey Torah.

HaRav Yechiel Azoulay, spoke eloquently and with humor on the question of why Rabbi Meir was known as Ba’al Haness. Doesn’t every Jew have a personal miracle story he can tell? Why has only Rabbi Meir merited the added title?

The Rosh Yeshiva of Yeshivat Birkat Yitzchak in Bney Brak, Harav Yechiel Azoulay

Rav Azoulay told over a personal story of a miracle Hashem did for his own family (when the Rosh Yeshiva was merely 6 years old, as the family expected to leave Morocco for Israel), a story that showed Hashem had saved a whole family without the need to invoke Rabbi Me’ir‘s help. He then proceeded to tell the story of his brother’s childless marriage (for many years), how Rabbi Meir’s intercession helped when Israel’s top doctors were unable to. Of course, as expected, his brother is a now proud father of a boy named… Meir!

Harav Azoulay explained that the reason for Rabbi Meir being singled out with the addition of Ba’al HaNess is because as long as one precedes his/her personal request with “Eloka d’Meir aneni,” and the person truly seeks the Almighty’s help that request will be always be honored.

An inspiring evening, Eloka d’Meir anenU! God of Meir, answer US all!

CS

RELATED POSTS

Hillula d’Rabbi Meir Ba’al Haness

04
May
12

Lamb Stew with Sweet Bell Peppers


Last evening I had dinner with some friends, the main dish was absolutely delicious, looked great and its aroma alone was enough to make even the most satiated creature hungry again!  It was superb tasting, by any standard, even if I’m very partial to lamb.

When I asked the lady of the house for the recipe she referred me to a small book titled Mmmm… Casseroles, put out in 2010 by Parragon (under their Love Food imprint) in the UK. I can’t wait to make it myself, meanwhile here’s the recipe:

Lamb Stew with Sweet Bell Peppers

Serves 4

Ingredients

  • 1 pound lean, boneless lamb such as leg of lamb or fillet
  • 1 1/2 tablespoon all -purpose flour
  • 1 tablespoon ground cloves
  • 1 – 1 1/2 tablespoon olive oil
  • 1 white onion sliced
  • 2 – 3 garlic cloves, sliced
  • 1 1/4 cups orange juice
  • 2/3 cup lamb or or chicken stock
  • 1 cinnamon stick, bruised
  • 2 red bell peppers (sweet pointed variety, if available) seeded and sliced into rings
  • 4 tomatoes
  • a few, fresh cilantro sprigs, plus 1 tablespoon to garnish
  • salt and pepper

Directions

  1. Preheat the oven to 375 F.
  2. Trim any fat or gristle from the lamb and cut into thin strips. Mix the flour and cloves together. Toss the lamb in the spiced flour until well coated and reserve any remaining spiced flour
  3. Heat 1 tablespoon of the oil in a heavy bottom skillet and cook the lamb over high heat, stirring frequently, for 3 minutes, or until browned on all sides. Using a slotted spoon, transfer to a casserole.
  4. Add the onion and garlic to the skillet and cook over medium heat, stirring frequently for 3 minutes adding the extra oil if necessary. Sprinkle in the resrved spiced flour and cook, stirring constantly for 2 minutes then remove from the heat. Gradually stir in the orange juice and stock. then return to the heat and bring to a boil stirring.
  5. Pour over the lamb in the casserole, then add the cinnamon stick, bell peppers, tomatoes, and cilantro sprigs and stir well. Cover and cook in the preheated oven for 1 1/2 hours, or until the lamb is tender.
  6. Discard the cinnamon stick and adjust the seasoning adding salt and pepper if needed. Serve immediately, garnished with the chopped cilantro.

Aaah, this makes a perfect dish for a Shabbat dinner…

Enjoy, gentle reader, enjoy!

CS

03
May
12

Geila Hocherman’s Cinco de Mayo Recipes – Part 2


[Geila gives us two more superb recipes! Editor]

Sweetcorn Salad

Photo by: Antonis Achilleous, Kosher Revolution on page 137

Serves 6

This delicious – and beautiful – salad began with a bag of sweetcorn kernels I’d scraped from cobs served at a barbecue. In my house, company is a constant. To feed a hungry crowd one day and to use up the kernels, I invented this salad. With toasted pine nuts, onion, pepper and a tantalising sesame oil-based dressing, the salad goes beautifully with my Surimi Crab Cakes with Red Pepper Mayonnaise or with any grilled meat or fish.

Ingredients

  • 1 teaspoon grapeseed or rapeseed oil
  • 1/2 cup pine nuts
  • 6 corn on the cobs
  • 1/2 cup sugar, if needed
  • 1 orange, yellow or red pepper, cored, deseeded and cut into 1/4 inch dice
  • 1 red onion, diced
  • 4 scallions, white part only, sliced
  • 1/2 cup chopped cilantro
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon mirin
  • 1/2 teaspoon kosher salt

Directions

  1. In a small frying pan, heat the oil over a medium heat. Add the nuts and toast, stirring, until aromatic and beginning to color, about 3 minutes. Set the nuts aside.
  2. Fill a large pan with water and bring to the boil. Taste the sweetcorn; if it’s not sufficiently sweet, add the sugar to the water. Add the corn on the cobs and cook until just tender, 5–7 minutes. Drain, and when the cobs are cool, cut off the kernels using a large knife. Transfer the kernels to a large bowl.
  3. Add the pepper, onion, spring onions, cilantro and reserved nuts, and toss. In a small bowl, combine the sesame oil, vinegar, mirin and salt, and blend well. Pour over the sweetcorn mixture and toss well. Serve at room temperature or chilled.

Geila’s Tip

Never add salt to the water in which you boil sweetcorn. It toughens the kernels.

—OooO—

Coconut Flan

Ingredients

  • 1 cup sugar
  • 1 tablespoon corn syrup
  • ¼ cup water
  • 8 eggs
  • 1 15 ounce can cream of coconut- Roland, coco lopez
  • 2 tablespoons Mexican vanilla

Directions

  1. Preheat oven to 300.
  2. Place sugar and corn syrup in small heavy bottomed saucepan with the water and stir.  Over medium heat let the sugar melt until it begins to turn color.  Once coloring has begun you may swirl the pan. When the caramel is medium amber pour into a greased 9 inch pan that has been placed on a dishtowel in a roasting pan.
  3. Blend together the vanilla, eggs, and cream of coconut.  Pour the mixture over the caramel.  Place pan in oven and fill with hot water that comes half way up side of pan.
  4. Bake for one hour or until custard is set and knife comes out clean.
  5. Cool completely.  Run knife along edge and invert onto a plate and serve.

Enjoy!

Geila Hocherman

RELATED POSTS

Geila Hocherman’s Cinco de Mayo Recipes – Part 1

Geila Hocherman & Costas Mouzouras – Passover Food and Wine Pairing – Recipes – Part 2

Geila Hocherman & Costas Mouzouras – Passover Food and Wine Pairing – Recipes – Part 1

Chef Geila Hocherman’s Hamentashen With Four Fillings

The Peppermill & this Evening’s Radio Show

Pecan Pie – Part 2 – Maple Pecan Pie

Kosher Revolution

A Conversation with Geila Hocherman

03
May
12

Geila Hocherman’s Cinco de Mayo Recipes – Part 1


[Our dear friend Geila Hocherman, author of Kosher Revolution, has graciously agreed to share some of her recipes for a feast celebrating another revolution... Editor]

On May 5, 1862, France (considered the best army of the time) fought against a ragtag, poorly supplied, vastly outnumbered, hardly trained, Mexican army and lost the battle at Puebla de Los Angeles. In a pure military sense there are some parallels to our own victory against the mighty Greeks of the Seleucid period.

Since kosher transcends the boundaries of a distinctive national cuisine, why not try some of these great dishes this very Shabbat, Cinco de Mayo?

Ceviche with Avocado and Tortilla Chips

Serves 6

Photo by: Antonis Achilleous, Kosher Revolution on page 37

Here’s a confession: I never serve gefilte fish. That favorite has been replaced on my table by this more exciting dish, which will do wonders for your menu as a starter or light main. Tangy with fresh lime, the ceviche also pairs buttery avocado and crunchy chips, a terrific textural play. And the dish almost makes itself, a big plus when you’ve got other cooking to do.

Ingredients

  • 1 ½ lbs fluke, flounder or other non-oily, white-fleshed fish, cut into bite-sized pieces (about 2.5cm square)
  • 1 medium tomato, skinned, deseeded and diced
  • ½ cup mango ¼ inch dice (optional)
  • 4 scallions thinly sliced
  • ½ cup chopped cilantro
  • 2 cloves garlic chopped fine
  • ½ jalapeno finely chopped
  • 3 ounces good fruity olive oil
  • 3 ounces fresh squeezed lime juice
  • ½ teaspoon salt or more to taste
  • 2 avocados sliced
  • tortilla chips

Directions

  1. In a medium non-porous bowl, combine the fish, tomato, spring onions, coriander and mango, if using.
  2. In a separate small bowl or large measuring jug, combine the garlic, jalapeño, oil, lime juice and salt, and stir to blend. Pour the mixture over the fish and toss gently. Cover and refrigerate for at least 3 hours.
  3. Strain the ceviche.To serve, arrange a few avocado slices on a plate, mound some strained ceviche in the middle and garnish with tortilla chips and serve.

Geila’s Tip

To dismantle an avocado for slicing, first cut it lengthways and gently twist the halves apart. Embed the stone on the blade-heel of a large knife, twist and lift to remove the stone. Peel the avocado, then slice the flesh as required. I’ve found that jalapeños with a brown line or veins on the outside are hotter than those without.

—OooO—

Tomatillo pepita mole with chicken

Serves 6

Ingredients

  • 1 cup peeled pumpkin seeds
  • ½ teaspoon cumin
  • ½ teaspoon savory-optional
  • ½ teaspoon coriander seed
  • ½ teaspoon oregano- Mexican if you can find it
  • 1 ½ tablespoon olive oil
  • 4 small tomatillos halved
  • ½ large onion rough chop
  • 3 cloves garlic
  • 1 jalapeno pepper diced- or more if you like heat
  • 1 ½ cups chicken broth
  • ½ cup cilantro leaves
  • ½ cup parsley leaves
  • 1 ½ teaspoons salt
  • 2 lbs boneless, skinless, thin cut chicken breasts
  • tofu sour cream optional

Directions

  1. In a large sauté pan toast the cumin, savory, coriander seed, oregano, and the pepitas, (pumpkin seeds), until fragrant.  Remove to bowl of food processor and pulse until finely ground.
  2. In the same skillet heat the oil and add the onion, jalapeno, garlic, and tomatillos. Sprinkle with salt and sauté until soft and beginning to brown, about 8 minutes.
  3. Add this mixture to the ground spices and pepitas along with the parsley, cilantro, and chicken broth and process until smooth.  Put back in sauté pan and simmer over very low heat for 10 minutes.
  4. Place the chicken into a large casserole or roasting pan.  Cover with ¾ of the sauce and bake at 325 for 20 minutes.
  5. Serve with extra sauce on the side and tofu sour cream.

Enjoy!

Geila Hocherman

RELATED POSTS

Geila Hocherman & Costas Mouzouras – Passover Food and Wine Pairing – Recipes – Part 2

Geila Hocherman & Costas Mouzouras – Passover Food and Wine Pairing – Recipes – Part 1

Chef Geila Hocherman’s Hamentashen With Four Fillings

The Peppermill & this Evening’s Radio Show

Pecan Pie – Part 2 – Maple Pecan Pie

Kosher Revolution

A Conversation with Geila Hocherman

01
May
12

Tomorrow Evening’s Radio Show with Chef Alexandre Petard


Tomorrow evening, at 8:00pm (Eastern  Time) on The Kosher Scene Radio Show we will be talking with Chef Alexandre Petard from Ladino – Tapas Bar And Grill.

Chef Alexandre speaks to us about his training, his love of cooking, the various countries where he worked, the famous kosher and non kosher restaurants in New York whose kitchens he directed, and about the philosophy behind Ladino, his newest venture. Above all, you will hear more than you would expect from just a one dimensional chef. As he speaks with passion about his art, a whole portrait of the man behind the Chef’s jacket emerges.

Meanwhile, in case you missed it, why not listen to our last broadcast? We spoke with Doris Schechter from My Most Favorite Food. Mrs. Schechter came to this country in a transport organized by the legendary Ruth Gruber when FDR, in an effort to court the Jewish vote, allowed 1000 Jewish refugees to come to this country and escape the ravages of WWII in Europe in 1944. Since then this Holocaust survivor, who arrived on these shores as a young girl, went on to become a successful restaurateur and cookbook author in NYC.

Please listen in tomorrow evening at 8:00pm (Eastern Time) for an interesting talk with Chef Alexandre Petard.

We’ll be wait’n for ya!

CS




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