Archive for October, 2012

28
Oct
12

Miso, Shiitake and Swiss Chard Soup


With winter fast approaching, with a predicted hurricane – a “frankenstorm” as the media refers to it – about to hit New York this very evening, it’s time to start thinking about comfort food. What better than a nice hot, hearty soup?

From Levana’s Table, by Lévana Kirschenbaum (page 48):

Miso, Shiitake and Swiss Chard Soup

Photo by: Ann Stratton, page 49

Makes 8 – 10 servings

Although the flavors are rich and complex, rthis soupis ready in about 15 minutes. Miso adds its intriguing fermented flavor and a bulky but not starchy texture to the broth. It is important to add the Swiss chard aat the very end of the cooking process., so that it retains its brilliant color. The corn adds a wonderful flavor.

2 quarts (8 cups) water
1 pound shiitake mushrooms, caps, thinly sliced
One 2-inch piece of fresh ginger, peeled and minced
1/2 cup dark or light miso paste
2 ears of corn, cobs cut into 1-inch rounds
3 – 4 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 tablespoon bottled hot sauce
1 pound firm or extra_firm tofu, cut into sticks
1 bunch (1 pound) Swiss chard, leaves only, cut into ribbons
4 scallions, thinly sliced

Combine the water, mushrooms ginger, miso, and corn in a heavy pot  and bring to a boil. Reduce the heat to medium and add the soy sauce, toasted sesame oil, hot sauce, and tofu. Bring to a boil again. Add the Swiss chard and scallions and cook for one more minute, until the Swiss chard is wilted. Serve hot.

The elements may be raging outside, but this soup is certain to keep you warm.

Enjoy, gentle reader, enjoy!

CS

25
Oct
12

Kosher by Design Cooking Coach Book Signing


It’s always interesting to see how fame re-frames a person.  This past Tuesday eve – on the tenth anniversary of Susie Fishbein’s first book of her wildly successful Kosher by Design (published by ARTSCROLL) – the launching of her 8th cookbook (Cooking Coach) took place at Pomegranate Supermarket.

Photos by: Photos by Tibor Tóth

Gavriel Sanders introducing Susie Fishbein..


Susie, fresh from a summer cooking tour of Tuscany, is as gracious, unpretentious and down to earth as ever.  Amazingly, she still has that warm, approachable ‘everywoman’ in the kitchen, poised well within a comfort zone honed by years of test and taste experimentation and exploration of ingredients prepping meals for family and friends. Her early training as a teacher who inspired fourth graders to harness the essential techniques and tools beyond the blackboard factoids through cementing experiences, was very much in evidence now as chef extraordinaire. Susie seeks to achieve similar goals for her avid fans in cooking coach; “My true job is to free people from cookbooks and the written word to become more intuitive cooks

Susie, in action!

As Albert Einstein once said: “I never teach my pupils; I only attempt to provide the conditions in which they can learn.”   Susie ‘s latest features easy to follow step by step pictorial Game Plan covering essential equipment, stocking one’s kitchen and key essentials for prep and cooking of meat & poultry, fish, salads & soups from appetizers through desserts. Cooking Coach has a well-organized Playbook detailing creative makeovers for yesterday’s leftovers to new alternate dishes bearing but a dash of resemblance.

Fellow bloggers and members of the press sampled Playbook in action as Susie demoed onstage; ground turkey sautéed with frozen spinach transformed into three wonderful fresh dishes: Turkey Taco Eggrolls, Turkey Stuffed Mushrooms and a terrific pasta penne dish using Pomegranate’s own Marinara Sauce.

Turkey Taco Eggrolls

Gavriel Sanders, Artscrtoll‘s publicist for the Kosher by Design series, mc’d and fielded questions from the audience, delivering a seamless media event. Pomegranate was the perfect host and venue for this private media reception.

Susie Fishbein and her dad, at the book signing

Susie signed copies of the complimentary Kosher by Design Cooking Coach that the evening’s participants received in their swag bag along with complementary products from Pomegranate.  A full review of Susie’s new cookbook will be featured here next week along with a recipe. Thanks to Susie Fishbein and Pomegranate for a most delightful evening and an exciting new cookbook to reach for, until we intuitively ‘get it’ and need but reach within.

SYR

23
Oct
12

Food and Learning


Talia’s Steakhouse, [668 Amsterdam Avenue (between 92nd & 93rd Streets) New York; NY 10025; Telephone: 212.580.3770] not only serves moderately priced, wholesome food, but also feeds the soul.

A partial view of Talia’s steakhouse

Every Wednesday they feature a Chabad evening nourishing the neshomo without forgetting the physical being. But… starting again this coming Sunday, at 1:00 pm, Rabbi Yaakov Spivak will present Brunch and Limmud.

A view of the audience (of all ages) listening raptly to Rabbi Yaakov Spivak. Effie Nagar – Talia’s owner, in blue shirt – sits against the back wall.

Rabbi Spivak will speak on Avraham Avinu, The Man of Seeming Contradictions. Reb Yaakov will analyze how and why the father of our Patriarchs was told to do exactly what he so vforcefully preached against, how and why he lived where a Jew is commanded to stay away from and yet, somehow never wavered in his faith, while successfully making converts.

As usual this brunch also promises to be interesting, and inspiring. Plan on coming – this coming Sunday (October 28th) at 1:00 pm – to Talia’s Steakhouse, [668 Amsterdam Avenue (between 92nd & 93rd Streets) New York; NY 10025; Telephone: 212.580.3770]. Come on over and say hello, don’t be shy!

CS

UPDATE

The time for this brunch has been moved to 11:00am instead of 1:00pm

Attend and feed body and soul!!

22
Oct
12

Chocolate Meringue Tart


Whenever I need a chocolate fix, I either turn to a fine chocolatier’s products (here and here) or to Jacqueline Bellefontaine‘s What’s Cooking Chocolate (here, here and here), or François Payard‘s Chocolate Epiphany (here and here) and others, for an incredible recipe featuring that delicacy as a main ingredient.

Last evening I made another of Pâtissier Payard‘s recipes, from his Chocolate Epiphany and, as expected,  it was superb… From page 136

Chocolate Meringue Tart

Photo by: Rogerio Voltan – Chocolate Epiphany

Makes one 9-inch tart; serves 8-10

I created this tart with one of my childhood favorites in mind: lemon meringue tart. They obviously share technique rather than flavor; both are made with a buttery dough and a thick , fluffy meringue. The filling is simple, to allow the dark chocolate flavor to come through. In addition to the two methods for covering the filling with meringue described below, you can pipe it in nickel-size mounds, pulling the pastry bag straight up to form small peaks, as pictured.

Chocolate Filling

  • 10 ounces 60% chocolate, chopped
  • 1 1/2 cups heavy cream
  • 3 tablespoons (1 1/2 ounces), unsalted butter, cut into small pieces

Swiss Meringue

  • 1 1/4 cups sugar
  • 4 large egg whites

Tart Shell

  • One 9-inch tart shell made from Sweet Tart Dough***, fully baked and cooled

Make the filling: Put the chocolate in a medium bowl. Bring the heavy cream to a boil in a small saucepan over medium-high heat. Pourr the hot cream over the chocolater, and mix until smooth. Add the butter and stir until it has completely incorporated.

Make the meringue: Fill a medium pot one-third full of water and bring it to a gentle simmer over medium heat.
Whisk together the sugar and egg whites in the bowl of an electric mixer. Reduce the heat to low and place the bowl over the pot, making sure that it is not touching the water. Whisk continuously until the mixture is hot and the sugar has dissolved. Remove from the heat, place the bowl in the mixer, and fit it with the whisk attachment. Whisk on medium-high speed until the whites hold stiff peaks and are cool.

Assemble the tart: Pour the warm chocolate filling into the tart shell, stopping about 1/8 inch from the top. Refrigerate the tart until the chocolate is set, 15 to 30 30 minutes.
With a spatula, spread the meringue over the ganache , creating a slight mound. For a fancier finish, fill a pastry bag or a resealable plastic bag with the meringue. Cut a 1/2-inch opening in the tip or corner, and pipe the meringue in a spiral over the top of the filling.
Brown the top of the meringue with a small blowtorch, or by placing the tart in a preheated 500 F oven for 1 to 2 minutes.

–OoOX0XOoO

***Sweet Tart Dough

This dough is also known as pâte sucree. It works with most tarts, since there are few things thatcan’t be complemented by its rich, buttery taste. Freeze it, tightly wrapped in plastic wrap., for up to one month, and thaw it out in the refrigerator. You can also place it in a tart shell, wrap it and freeze it in the tart shell. Make individual tarts by using small fluted tart pans (four-inch molds are perfect).

  • 4 sticks (1 pound), unsalted butter (or unsalted margarine, for a parve version), at room temperature
  • 1 cup, and 2 tablespoons sugar
  • 3 large egg yolks
  • 1 large egg
  • 6 1/2 cups all purpose flour

Make the dough: Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until they are fully combined.
With the motor running, incorporate the egg yolks and the egg one at a time. Do not add an egg until the previous one is completely incorporated. Add the flou, and mix until everything is incorporated and the dough is smooth.
Remove the dough from the bowl, wrap it in plastic wrap, and refrigerate until it is completely chilled, at least 1 to 2 hours, preferably overnight.

Prepare a tart shell: Brush the sides and bottom of a fluted 9-inch tart pan with  removable bottom, with butter.
On a lightly floured surface, roll out the dough in all directions until it forms a circle about 1/4 inch thick and 12 inches in diameter. Drape the dough over the rolling pan, and unroll it over the the pan. Gently press the dough into the pan, making sure it fits snugly. Roll the the pin over the top of the pan to remove the excess dough. Dock (prick)_ the dough with a fork. Place the pan in the refrigerator for 30 minutes, to let the dough rest.

Partially bake the tart shell: Place a rack in the center of the oven, and preheat the oven to 375 F.
Place a circle of parchment paper over the dough and fill with pie weights or dried beans. Bake the for 12 minutes, until the tart turns slightly golden and is about three quarters of the way done. Let it cool in the pan in a wire cooling rack.

Fully bake the tart shell: Place a rack in the center of the oven, and preheat the oven to 375 F.
Place a circle of parchment paper over the dough and fill with pie weights or dried beans.
Bake for 13 to 15 minutes, remove the paper and the weights and continue baking for another 8 to 10 minutes, until golden brown. Let it cool in the pan on a wire cooling rack.

Enjoy, gentle reader, enjoy!

CS

21
Oct
12

Flounder With a Crunch


Anyone who’s been following this blog over the last couple of years, knows that until three years ago I never tasted fish during the first 6 decades of my life, however, when I finally was trapped into tasting them… I found it a great culinary experience.  It showed me what I’ve been, unnecessarily, depriving myself of!

The following easy to make recipe appeared in a book published in 2004 by the Arie Crown Hebrew Day School in Skokie, IL. From Crowning Elegance, a cookbook that combines superb recipes with an elegant flair:

Flounder with a Crunch

Photo from: Crowning Elegance, page 210

Dairy or Parve — Serves 4

Crushed prestzels are a welcoming change from the basic breadcrumb topping. They add a nice cruch and a salty flvor, balancing the simplistic flavor of flounder.

Ingredients

  • 1 pound flounder fillets
  • 1 egg beaten
  • 3 tablespoons Dijon Mustard
  • 1 tablespoon milk or non-dairy creamer
  • 1/4 tablespoon black pepper
  • 1/4 cup flour
  • 1 cup coarsely crushed prestzels
  • 2 tablespoons canola oil
  • 1 lemon sliced, optional garnish

Directions

  1. In a shallow bowl, using a fork, combine egg, mustard, milk and pepper.
  2. on a large piece of plastic wrap separately place flour and pretzels .
  3. Coat fish with flour, dip fish into mustard mixture. Dredge fish in crushed pretzels to coat both sides well.
  4. In a large skillet, over medium high flame, heat oi. Cook fish in batches for 3 to 4 minuteson each side or until golden brownand fish flakes easily with a fork.
  5. Serve hot and garnish with lemon slices.

Preparation time: 15 minutes
Cook time: 15 minutes

Enjoy, gentle reader, enjoy!

CS

18
Oct
12

Chocolate or Art?


In my everlasting quest to find the best in edible products, I had the pleasure yesterday of finding myself among heart shaped plates, ice cream cones, teaspoons, coffee cups and bottles of various sizes, all of them made from… chocolate! I went to visit Mendel Soussan – Chocolatier. The collection of unusual chocolates in all shapes was truly mouth watering and a pleasure to behold.

Pralines, ganache, chocolate and more, all of it in beautiful shapes and some with fillings such as crunch, hazelnuts, pistachios, etc…

Dark Chocolate Mandiants in a heart shaped dish with a spoon…

Fro the whimsical to the every day shapes, everything washere, elegant, and inviting…

A Chanukia and some “ancient” coins…

The detail in these chocolate sculptures was incredible, it beckoned you to taste, and of course I did. I started with Rum Raisin Ganache in the shape of a pirate’s chest, the chocolate was rich and flavorful the rum and basin combined for a perfect balance. I followed with a Praline with Roasted Almonds which was a perfect combination of sweet and bitter, the Coffee Ganache, tasted like coffee at its purest!  Praline with Nuts and Almonds Effiillées rounded off my sweet tooth’s visit to paradise.

Unlike most American manufacturers, Monsieur Soussan does not use lecithin, no emulsifiers, all that goes into his confections are cacao butter, vanilla beans and a little sugar. While he prefers 70% cacao content, because of the American market his creations average between 53% to 60% cacao. Still above the American manufacturers’ norm!

Not just for chocoholics only!

I brought some samples back for SYR, who only likes sweet chocolate and even she thought the selections including the bittersweet ones were amazing.

After graduating from yeshiva in Crown Heights and getting married, he went back to his native France to apprentice in the family business Golden Delice Chocolatier under his uncle’s guidance. After graduating from a prestigious French school on Pastry Making and chocolate, he came back to the US and recently started with hashgacha from the OK Labs. All products are parve  The website is still under construction but you need not wait, for a real treat that looks great and tastes even better place your orders with Mendel Soussan Chocolatier at: 718-207-7803

This is the best edible art, I’ve savored in a very long time. Enjoy, gentle reader, enjoy. I did!

CS

17
Oct
12

Spicy Mumbai Potatoes


Reader Ilana Berg, from Miami, sent in this recipe of a dish she loved while traveling through India, where she met some Bene Israel Jews:

Spicy Mumbai Potatoes

Photo by: Ilana Berg

Yields 6-8 portions

Ingredients

  • 3 pounds new potatoes
  • vegetable oil for frying
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground hot chilli peppers
  • 1 teaspoon ground dried chilli flakes
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 1 tablespoon freshly squeezed lemon juice and 4 tablespoons water
  • 1 1/2 cups shelled peas
  • 2 tablespoons chopped cilantro, to garnish

Directions

  1. Peel the potatoes and cut into 2 1/2 inch pieces
  2. Transfer to a large pan and cover with cold water. Add the salt and bring to a boil over high heat. Reduce the heat and simmer for 7 minutes, or until tender (yet slightly undercooked), test by inserting a knife. drain and rinse under cool running water
  3. Heat about 4 tablespoons of oil in a skillet. Add the cumin, chilli powder, chilli flakes, turmeric and and curry powder and cook., stirring to blend for 30 seconds.
  4. Carefully add the potatoes and stir to coat with the spicy oil. Add the lemon juice and water, cover and cook for 5 minutes or until tender. Stir occasionally.
  5. Stir in the peas and cook for 2-3 minutes, or until the vegetables are tender and any liquid is absorbed. Spoon into a serving bowl and sprinkle with the cilantro.

It sounds like a great side dish and I can’t wait to make it; so… enjoy, gentle reader, enjoy!

CS

16
Oct
12

Manna From Heaven


Richmond,VA’s Rudlin Torah Academy, published Manna from Heaven – while it differs from cookbooks designed to woow the reader as he or she imagines the various recipes, this one shows that you need not be a Cordon Bleu trained Chef to prepare succulent, wholesome dishes.

The underlying philosophy behind this cookbook is that food and Judaism are inextricable parts of each other, as stated in the preface. As such, you will find recipes for every holiday, for every occasion whether a party or just for the immediate family.

This is a cookbook designed to make the average cook shine, with sections such as:

  • Effortless
  • Breads
  • Spreads and Dips
  • Appetizers
  • Soups
  • Salads
  • Meat Poultry
  • Fish
  • Dairy and Bruch
  • Side Dishes and Vegetables
  • Desserts

From the easy – last minute preparations – to more complex dishes everything here is easy to make, and yet every recipe from Strawberry Bread to Blue Cheese Ball, from Marinated ‘Shrooms to Tomato Soup with Herbs and Feta, from Brandied Fruit Salad to Fail-Proof Rib Roast, from Arroz con Pollo Valenciana to Salmon in Orange-Honey Marinade, from Mediterranean Strata Lite to Ratatouille in Phyllo, from Peanut Butter-Chocolate Crispy Treats to Rugelach and more, are

During chol hamo’ed and the last days of yom tov I was in Richmond, VA and had the privilege of tasting a superb challa (one of the best I ever had!) made by the lady who created it for this cookbook. Here’s the recipe:

No Need to Knead Challah

(page 21)Yields 8 loaves

Ingredients

  • 6 packets quick rise yeast
  • 2 1/2 cups plus 2 tablespoons sugar
  • 4 cups warm water
  • 5 pounds plus 3 cups bread flour
  • 2 tablespoons salt
  • 8 extra large eggs
  • 1 1/2 cups oil.
  • 1 egg plus 3 tablespoons water for wash
  • Sesame or poppy seeds, optional

Directions

  1. Dissolve yeast plus 2 tablespoons sugar in 2 cups warm water in a medium bowl, Set aside. In an extra large bowl, mix flour and salt together  and make a well in the center. In a separate bowl mix together remaining sugar, eggs and oil.
  2. Add yeast mixture and 2 additional cups of warm water to sugar, egg amnd mixture. Slowly pour egg and yeast mixture into the well in the flour and mix. Make sure that all the flour is mixed into the dough. Mix only enough to combine all the ingredients. Cover with a damp cloth and either leave in the refrigerator overninght or let rise at room temperature until doubled in bulk, 2 -3 hours. In the morning, remove from refrigerator and place on a clean surface. Divide up dough into 8 portions, roll each portion into 3 ropes and braid loaves.
  3. Spray baking sheets or large loaf pans and place challa on or in them. Cover again with damp cloth and allow to rise for 2 hours. Preheat oven to 350 F. Beat egg with water and brush on challah. Sprinkle with either sesame or poppy seeds if desired. Bake 25-30 minutes until loaves are golden brown. Remove from oven and place on racks until cool. Challah may be wrapped in foil and frozen.

Each section opens up with a quote from sifrei kodesh, because this is more than just a cookbook, it shows the connection between what goes into a Jew’s mouth and his/her spiritual growth. You can order the cookbook online at the Rudlin Academy’s website. While you most likely did not attend the Culinary Institute of America nor Johnson and Wales University, you will still wow your family and friends with these recipes!

CS

15
Oct
12

Sausages with Mustard Mashed Potatoes


Not so long ago, kosher sausages were not all they could have been, not by far, but they were all that was available. Now, with choices like Pomegranate Supermarket (1507 Coney Island Avenue – corner of Avenue L – Brooklyn, New York 11230; Tel: 718.951.7112) sausages or Jack’s Gourmet Kosher Sausages (here, here, here, etc..), the kosher palate can delight in a plethora of incredible flavors.

Sausages with Mustard Mashed Potatoes

(Adapted from 365 Ways to Cookpublished by Firefly Books)

Photo from: 665 Ways to Cook, page 61

Serves 4
Preparation Time: 5 minutes
Cooking Time: 20 minutes

INGREDIENTS

  • 8 Sausages (I used Jack’s Gourmet Kosher Sweet Italian Sausages, but any other of their selections will do as well).
  • 2 onions, cut into wedges
  • 1 tablespoon all-purpose flour
  • 2 apples cored and cut into wedges
  • 3/4 cup plus 2 teaspoons chicken stock

For the mustard mash

  • 2 pounds potatoes, quartered and scrubbed
  • 1/2 cup margarine
  • 1-2 tablespoons whole grain mustard (I used Coleman’s)
  • 1 clove garlic crushed
  • 1 large bunch of fresh parsley, chopped
  • dash of olive oil
  • salt and pepper

Directions

  1. Put the potatoes into a large saucepan of cold water, bring to a boil and simmer for 15 minutes, until tender.
  2. Meanwhile, fry or grill the sausages over medium heat for 10 minutes, turning them to get an even color. Add the onion and apple wedges and cook with the sausages for 6-7 minutes.
  3. Drain the potatoes well. When they are cool  enough to touch , peel them, then mash well so they are nice and creamy. Add the margarine, mustard, garlic and a good sprinkling of salt and pepper to the potatoes and continue mashing. Taste and add more mustard if you want. Stir in the the parsley and olive oil.
  4. Transfer the sausages, onion and apple to a serving plate. Pour off the excess fat from the pan to leave about 1 tablespoon, then mix in the flour. Gradually stir in the stock, bring to a boil and stir until thickened. Season and strain into a serving dish or pitcher.
  5. Pile the mashed potatoes  up on a plate and stick the sausages and onion wedges on top. Spoon over the gravy and serve.

Enjoy, gentle reader, enjoy!

CS

14
Oct
12

Schmoozing with Julia Roth


This coming Wednesday evening at 10:00pm (Eastern Time) we’ll be talking with Julia Roth on our BlogTalkRadio.com show. We’ll discuss a bit of the Jewish Community’s history in Richmond and its evolution to the present time. Mrs. Roth, a mother of 4, attended University of North Carolina where she majored in English Lit; a Chicago native, she currently lives in Richmond, VA.

After spending time with friends in Skokie, IL and seeing how the Chicago Chesed Fund operated neighborhood based food pantries. The idea seemed so simple – neighbors gathering and sharing extra surplus in the community, she thought Richmond could benefit from such an enterprise and presented the project to various members of her circles. The support was astounding as proven by the fact that they opened quickly and have been operating – with a staff of volunteers – for the last 4 weeks with backing from Knesset Beth Israel (Richmond’s largest and oldest Orthodox Congregation). For the last 24 years she’s been a Hebrew school teacher but she’s most passionate about her work as a  DONA certified birth assistant or doula – having attended over 100 births.

In addition to touching upon Richmond’s Jewish history we will also talk about her activities in the community and some exciting upcoming events.

Meanwhile, in case you missed it, please tune in to our conversation with renowned Providence, RI, Chef and food historian Walter Potenza.

Please don’t forget to tune us in this coming Wednesday at 10:00 pm (Eastern Time) for an interesting, informative, broadcast with Julia Roth.

CS




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