Archive for January, 2013

30
Jan
13

Esther Zafrani – Glorious Creations Desserts


This past motzey Shabbos, I had the pleasure of attending one of Esther Zafrani‘s demos. I had heard of her before but until now never had the chance to see her in action.

She started her demo by carving two lovebirds… from apples…

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Esther Zafrani carving a lovebird out of an apple

Esther Zafrani carving a lovebird out of an apple

…she followed with a chrysanthemum, made from a watermelon.

A flower, from a watermelon!

A flower, from a watermelon!

She then proceeded to carve a mango…

Apples, watermelon, mango - lovebirds and flowers.

Apples, watermelon, mango – lovebirds and flowers.

Men and women equally enjoyed it, as was made obvious by those who approached her work table after the demo. Esther gives demos and carving classes to groups or individuals. She not only does beautiful carvings but she also a baker. She can be reached, in her office (Glorious Creations Desserts), at 718.258.9491 or on her cell 917.803.6051.

It was a great evening, Esther Zafrani made it so!

CS

28
Jan
13

A Night of Wine and Art – Part 2


Last Wednesday – January 23rd, 2013 – we had a superb evening of wine and art at the Igal Fedida Gallery, (1482 First Avenue, between 77 and 78 in Manhattan). Recanati Winery presented 8 of their top wines.

All photos copyright of © Irving Schild

Brent Delman - TheCheeseGuy.com

Brent Delman – TheCheeseGuy.com

Brent’s selection of imported European and domestic cheeses, never disappoints. He has singlehandedly raised the standards of the kosher cheese industry to the delight of both the Jewish and non Jewish markets.

Looking at the art...

Looking at the paintings…

Estie Wartenberg and winemaker Gil Shatsberg, serving Recanati wines

Estie Wartenberg and winemaker Gil Shatsberg, serving Recanati wines

Among my favorite wines of the evening was the Reserve Syrah/ Viognier 2010. Full bodied and with gripping tannins, it showed plum, berries and currant fruits with subtle notes of roasted meat and earthy minerals. My co-blogger, SYR, had special praise for their Special Reserve White 2010, a blend of Chardonnay, Viognier and Sauvignon Blanc. Exhibiting only the barest of wood it showed abundant peach, nectarine and apricot all coming together for a long finish.

We both agreed, however, that the Special Reserve Red 2007 was in a class by itself! Dark garnet in color, full-bodied but with a remarkable sense of lightness on the palate. On the nose, it opened with berry-cherry before introducing flavors of currants, red cherries and wild berries, on a background of sweet cedar and dark chocolate. Long and generous.

Some of World of Chantilly's pastries..

Some of World of Chantilly’s pastries..

World of Chantilly, has long been known for its pastries and cakes, their reputation for quality and flavor proved well deserved by the speed with which these pastries were devoured by the crowd.

From right to left, Udi Kadim - CEO of Yarden Winery USA and yours truly

From right to left, Udi Kadim – CEO of Yarden Winery USA, and yours truly

Aron Ritter, from the Kosher Wine Society, introducing the speakers

Aron Ritter, from the Kosher Wine Society, introducing the speakers

All videos copyright of © The Kosher Scene

The Kosher Scene‘s first ever event, was sponsored by the Igal Fedida Gallery, TheCheeseGuy.com, Recanati Winery, World of Chantilly with Aron Ritter‘s Kosher Wine Society invaluable help in promoting the event. With over 60 people attending, this was a memorable evening and the first of many more to come.

CS

RELATED POSTS

A Talk with Igal Fedida

A Night of Wine and Art

22
Jan
13

The Thrill of Victory…


[I confess, it's been just over two month since Kosherfest 2012, and this video should have seen the light of day much sooner. Though making our readers wait was unprofessional and unforgivable there were truly extenuating circumstances, unfortunately. In any case, the competition was exciting. The three competing Chefs, were consummate professionals. I have no doubt the judges had a very hard time declaring a winner. CS]

Last year, I was one of the judges at Kosherfest 2011 Chefs’ Competition , this year I was behind a SONY AX2000 taping the proceedings. There was excitement, at times the chefs nervousness was palpable yet – at all times – it was obvious these 3 professionals were thoroughly enjoying what they were doing.

All videos copyright of © The Kosher Scene


The judges were Chef Jack Silberstein, from Jack’s Gourmet, Chef Seth Warshaw of etc steakhouse, Paula Shoyer, author of The Kosher Baker and Pastry Chef Philip Kaemerle, pastry instructor at the Center for Kosher Culinary Arts. The event was sponsored by CKCA, Jack’s Gourmet and Great Kosher Restaurants Magazine.

Chef Alexandre Petard from Ladino Restaurant, Chef Koby Weiner from Fairway‘s Kosher Food division and Chef Ari White from Got Cholent? and Gemstone Caterers went up against each other. Each created a masterpiece with the secret ingredient which they only were able to find out about immediately prior to the clock starting the 45 minute countdown. Yellow tail tuna, was that secret ingredients, while they could prepare it in any way they liked, they had to use each of a number of ingredients given them.

The fact that such varied dishes were made with the same set of ingredients is a true testament to each one’s imagination, creativity and professionalism. I hope, gentle reader, you enjoy watching this video as much as I enjoyed the live proceedings.

CS

20
Jan
13

A Night of Wine and Art


This coming Wednesday the 23 of January (from 7:30 pm to 9:30 pm), The Kosher Scene, as well as Recanati Winery, The Cheese Guy and World of Chantilly will be cosponsoring a Night of Wine and Art at the Igal Fedida Gallery,(1482 First Avenue, between 77 and 78 in Manhattan) together with the Kosher Wine Society.

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Gil Shatsberg, winemaker at Recanati Winery will introduce us to wines ranging in price from the mid $20s to the mid $70s. The wine list includes:

  • Recanati Shiraz 2011
  • Recanati Rose 2011
  • Reserve Merlot 2009
  • Reserve Petit Syrah/ Zinfandel 2010
  • Reserve Syrah/ Viognier 2010
  • Reserve Wild Carignan
  • Special Reserve Red 2007
  • Special Reserve White 2010

Gil Shatsberg heads winemaking and vineyard management at Recanati Winery, one of Israel’s top five wine producers and an international standard bearer for fine quality Israeli wines. Shatsberg’s credentials include managing and making wine for seven years at the critically acclaimed Amphorae Vineyard. In early 2008, Gil took over from former Recanati winemaker Lewis Pasco, who left to pursue new career.

Our faithful readers are already familiar with Igal Fedida. Igal was born and raised in Israel, moved to the United States at an early age to pursue a successful business career in construction, design and remodeling. Being of curious and deeply spiritual nature, however, he decided to take some time to get to know the World and he traveled to many distant and unusual pockets of our home planet. He enjoyed drawing, sketching and design since an early age and he discovered the love for photography during his travels, capturing images of nature and people alike.

Returning to Los Angeles, he enrolled in intensive photography study program at the UCLA. Exploring the world of photography, his need for expression drove him to develop a unique form where he combined Polaroid photographs with water color in order to deepen the effect of the image. In doing so he discovered that his need to express the nature and the World that surrounds us far surpasses the limited potential of photography. Subsequently, as if an invisible hand pointed a direction, the magic door opened and he was pulled into the world of painting.

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Completely self taught, over the time he developed his own fascinating style of contrasting images. His black and white collection clearly expresses his inner search of balance between order and chaos, good and evil and evermore constant yin and yang presence in life. On the opposite to this sharp collection stand abstracts filled with mesmerizing colors inspired by nature and God alike. Some of his paintings carry deep meanings about the creation and the world from ‘big bang” and Adam and Eve to modern day socialites while others are visually hypnotizing, energy filled abstracts of strikingly vivacious colors.

Brent Delman (thecheeseguy.com), will present us with a delectable selection of imported cheeses. World of Chantilly will bring us their superb selection of award winning pastries.

Please reserve your tickets at the Kosher Wine Society‘s website (space is limited as the gallery is small), for what promises to be an incredible Night of wine and Art, this coming Wednesday from 7:30 pm to 9:30 pm (Eastern Time) at the Igal Fedida Gallery (1482 First Avenue, between 77 and 78 in Manhattan).

Hope to see there!

CS

RELATED POSTS

A Talk with Igal Fedida

A Night of Wine and Art – Part 2

16
Jan
13

This Evening’s Kosher Scene Radio Show


EstieWartenbergOur guest this evening at 10:00pm (Eastern Time), on our BlogTalkRadio show, will be Estie Wartenberg US sales/brand manager for Israel’s Recanati Winery. Among other subjects we will be talking about next week’s exciting Night of Wine and Art at the Igal Fedida Gallery.

Who is Ms. Wartenberg, what qualifies for her current position? In her own words:

I began my wine journey at the Royal Wine Corp in 2001, where I was hired as a sales representative for Queens, NY. In 2005 I was the first salesperson ever at Royal Wine Corp to receive the “Sales person of the Year” award. In 2007 I left Royal to go to The Beverage Network Publications and worked as the Sales and Marketing Manager out of their corporate office on John Street in NYC. I also wrote articles on Kosher wine for their industry magazines; The Beverage Media and The Beverage Journal. While I was working for the magazine, I got a call from Palm Bay International, the US importer for Recanati Wines. They were looking for someone with a background in Kosher wine to manage their Kosher brand in the US. (Palm Bay International mainly imports Italian non Kosher wine.) Palm Bay hired me in February 2010 to be the US Sales/Brand Manager for Recanati Winery.

Meanwhile, in case you missed it, why not listen to last week’s broadcast with Allison Josephs from Jew in the City?

Don’t forget to tune us in this evening at 10:00pm (Eastern Time), on our BlogTalkRadio show, will be Estie Wartenberg US sales/brand manager for Israel’s Recanati Winery. We’ll be wait’n for ya!

CS

15
Jan
13

Chef Ilan Barniv’s Oven Baked Rainbow Trout


[My good friend Ilan Barniv, from Providence RI, presents an easy way to prepare Rainbow Trout. It's a MUST WATCH! CS]

Oven Baked Rainbow Trout

Directions

  1. Season the fish fillet with salt, pepper, fresh lemon juice, fresh thyme and extra virgin olive oil.
  2. I use well oiled stainless steel baking rings to hold the fish together in the oven. Ring measurements: 2-and-3/4 inches diameter x 1-and-1/2 inches height.  The rings are quite expensive, therefore, for home use; an oiled nonstick cupcake baking pan should do the trick.
  3. Bake at 350F for about 12 minutes.
  4. Serving suggestion: Serve the fish over warm wilted Spinach with salt, pepper, and minced garlic

Enjoy, gentle reader, enjoy; I certainly did!!!

CS

08
Jan
13

Chicken Potato Marinara


[As I scoured the web to find delicious and hearty dishes to try, I came across a blog called Craving Haven. Though not a kosher blog - by any means - it has some really nice recipes that can be adapted or left as they are, therefore I will definitely be back again and again. Meanwhile, below is a recipe, I made last evening. CS]

Chicken Potato Marinara

Ingredients

  • 1 lb chicken drumstick
  • 4 pcs large red potatoes, quartered and peeled (optional)
  • 1/2 cup green peas
  • 1 cup homemade marinara sauce *
  • salt and pepper
  • bay seasoning
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/2 cup chopped onion
  • 1 cup water

Directions

  1. In a preheated skillet, pour oil, then add garlic, onion. Cook until garlic is browned and onions, transparent. Add the chicken, cook covered until chicken are cooked. Season with bay seasoning. Cook for 2 minutes more.
  2. Add water, bring to a boil. Add potatoes, and cook until fork tender.
  3. Add the marinara sauce. Simmer for 10 minutes. Season with salt and pepper. Add the green peas. Cook for 10 minutes more or until the chicken are cooked through.

—OXO---OXO---OXO—

* Meaty Marinara Sauce

Ingredients

  • 2 pcs yellow onion, peeled and chopped
  • 4 tbsp olive oil, divided
  • 6 cloves garlic, minced
  • 1 lb ground turkey (You may omit the ground turkey if you prefer just the sauce)
  • 2 tbsp dried herbs (or Italian seasoning)
  • 1/2 cup red wine (optional)
  • 12 cups fresh roma tomatoes, peeled, seeded and quartered
  • salt and pepper
  • old bay seasoning

You may omit the ground turkey if you prefer a parve sauce

Directions

  1. Heat olive oil. Add onions and cook slowly until they caramelize. Add garlic and dried herbs. Cook for 5 minutes.
  2. De-glaze the pan with 1/2 of the red wine and cook for 2 minutes more. Add the tomatoes and their juice, stir to combine. Bring to a simmer and cook low, stirring occasionally for at least two hours, depending on the water content of the tomatoes.
  3. The sauce should be thick with much of the water evaporated to concentrate the flavor. Add salt and pepper to taste.
  4. In a separate skillet, heat remaining oil, add and cook the ground turkey, and cook until brown. Season with salt and pepper and 1/2 tsp of old bay. Cook thoroughly. Mix with marinara sauce and simmer low for an hour. Serve together with your favorite pasta or meat.

Enjoy, gentle reader, enjoy!

CS

06
Jan
13

Thai Chicken Tacos with Cabbage Slaw


[The following recipe comes from Irene Sager's Bamitbach blog. We've posted recipes from her blog before and liked them all. CS]

Thai Chicken Tacos with Cabbage Slaw

Ingredients

  • 1 lime, halved
  • l lb skinless boneless chicken breasts, thighs, or tenders, cut into strips, 1/2″ thick.
  • 1/4 cup fresh cilantro, chopped
  • 1 shallot, sliced
  • 3 cloves garlic minced
  • 2 tsp  soy sauce
  • 1/2 to 1 tsp chili flakes
  • 1/2 to 1 tsp hot sauce
  • 2 tbsp vegetable oil
  • 16 corn tortillas heated

Directions

  1. Juice one half of a lime.  Cut remaining half in wedges and set aside.
  2. In a bowl combine chicken strips, cilantro, shallot, garlic,  lime juice, soy sauce, chili flakes, and hot sauce.  Cover and refrigerate for at least one hour.
  3. In a large skillet cook chicken in hot oil over medium high till cooked, about 1o minutes, stirring occasionally.
  4. To serve, layer 2 tortillas (we used only one) top with chicken and cabbage slaw.
  5. Serve remaining cabbage slaw and lime wedges on side.

Cabbage Slaw

Ingredients

  • 2 cups shredded Napa cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup sliced green onion
  • 1/2 cup sliced radishes
  • 1/4 cup chopped cilantro
  • 1/4 cup coarsely chopped peanuts (sliced or slivered almonds will also work well)
  • 1/4 cup rice vinegar

Directions

  1. In a bowl toss the cabbage, shredded carrot, green onion, radishes, 1/4 cilantro,  and 1/4 cup coarsely chopped peanuts.
  2. Add 1/4 cup rice vinegar and toss.

As expected, Irene posted another great recipe, so… enjoy, gentle reader, enjoy!

CS

03
Jan
13

Slow Roasted Boneless Short Ribs with Romesco Sauce


[Many influential names will tell you that Chef Michael Schwartz, is unique among America's top chef's. As a James Beard Award winner he put Miami's Design Disctrict on the culinary map when he opened Michael's Genuine Food and Drink in 2007. As the dust cover of his Michael's Genuine Food explains:

Michael focuses on sourcing exceptional ingredients and treating them properly - which usually means simply.

His salads quickly become meals, as do his pastas, pizzas, soups or sandwiches. Until he becomes a kosher Chef, I"ll have to take other food writers' words as to his true excellence; meanwhile, however, I have to post this recipe I've adapted from his book. I adapted the recipe below, this past Sunday eve, and it afforded me a glimpse into what makes Michael Schwartz such a great chef. CS]

Slow Roasted Boneless Short Ribs with Romesco Sauce

Detail of a photo by: Ben Fink - on page 149

Detail of a photo by: Ben Fink – on page 149

Serves 4

Ingredients

  • 2 tbsp sweet smoked paprika
  • 2 tbsp ground ginger
  • 2 tbsp chilli powder
  • 2 garlic cloves, minced
  • 1/4 cup canola oil
  • Kosher salt and freshly ground black pepper
  • 6 lb boneless beef short ribs
  • 1 tbsp extra-virgin olive oil, plus more for drizzling
  • 3 cups assorted mixed greens
  • 1 tsp freshly squeezed lemon juice
  • 1/2 cup romesco sauce *
  • 2 tbsp skinned hazelnuts, toasted and chopped **
  • 1 lemon, cut in wedges

Directions

  1. In a small bowl, combine the paprika, ginger, chilli powder, garlic, canola oil, and 1 tbsp each of salt and pepper; stir thoroughly to combine. Rub the spice mixture all over the short ribs to to evenly coat the meat. Transfer the ribs to a large resealable plastic bag and refrigerate for 12 to 24 hours.
  2. Preheat the oven to 300 F. Arrange the short ribs on a wire rack set on top of a baking pan. Bake for 1 !/2 hours, to render the fat. Remove the ribs and the rack, discard the fat, and return the ribs to the pan (without the rack). Cover with foil and bake until tender, about 1 1/2 hours. Allow the ribs to cool to room temperature, then cover and chill completely in the fridge for at least 1 hour.
  3. Preheat a grill pan to medium-high heat. Cut the ribs against the grain into 1-inch strips, reserving the scraps. Drizzle the ribs for 2-3 minutes. on each side, until nicely charred.
  4. In a mixing bowl, toss the salad greens with the oil and lemon juice and season with salt and pepper.
  5. To serve, divide the ribs among 4 platesand arrange a handful of salad greens next to them. Spoon the the romesco sauce over the ribs, sprinkle with the nuts, and garnish with lemon wedges.

—oOo—OoO—oOo—

* Romesco Sauce

Ingredients

  • 1 cup 1/2-inch cubes sourdough bread
  • 1 cup plus 1 tbsp extra-virgin oil
  • 1/2 white onion, thinly sliced (1 cup)
  • Kosher salt and freshly ground black pepper
  • 2 jarred roasted red bell peppers, rinsed
  • 1/4 cup wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoon tomato paste
  • 3 garlic cloves, coarsely chopped
  • 1/4 cup blanched hazelnuts, toasted and chopped **
  • 1/4 cup whole almonds, toasted and chopped **

Directions

  1. Preheat the oven to 350 F. Put the bread cubes on a baking sheet. Bake until lightly toasted, roughly 10 minutes.
  2. Put a skillet over medium heat and coat with 1 tbsp oil. When the oil is hot, add the onion and season with salt and pepper. Cook, stirring, until the onion is caramelized, about 8 minutes. Remove from the heat and set aside to cool to room temperature.
  3. In a food processor, combine the red peppers with the vinegar, lemon juice, tomato paste, and garlic. Process for 10 to 15 seconds until smooth. Add the croutons and the nuts; process for another 10 to 15 seconds until thick. With the processor running, slowly drizzle in the remaining 1 cup oil until incorporated. If the sauce is too thick for your taste, add water, a tablespoon at a time, and pulse a couple of times to combine. Season the sauce with salt and pepper. Refrigerate until ready to use, for up to 3 days. Bring to room temperature before serving.

—oOo—OoO—oOo—OoO—oOo—OoO—oOo—

** Toasting Nuts

Preheat the oven to 350 F. Spread the nuts in a single layer on a rimmed baking sheet. Bake, checking the nuts periodically, until they they are fragrant and lightly toasted. Depending on the type of nut this may take from 8 to 15 minutes. For example: pine nuts toast faster than pecans.

Enjoy, gentle reader, enjoy. I certainly did!

CS

02
Jan
13

Jew in the City, A conversation with Allison Josephs


This show was postponed to next Tuesday, January 8, at 10:00 pm (Eastern Time).

AlliJosephsOur guest, this evening at 10:00pm (Eastern Time), will be Allison Josephs, founder and director of Jew in the City. Who is Allison Josephs?

Allison has been involved in the field of Jewish Outreach for over a dozen years, teaching and lecturing, working at Partners in Torah, Sinai Retreats, and NCSY. She is, also, the spiritual mentor to actress Mayim Bialik.  She was named one of NJOP‘s Top Ten Jewish Influencers in 2012 and has been quoted or written about in numerous publications, including The Wall Street Journal, The Daily Beast, Huffington Post, and Yahoo News.

Allison has been interviewed on television and radio, including programs such as “What Not To Wear,” Associate Press TV, and NPR;  her articles have appeared in numerous publications including the newly released anthology Like Water on a Rock, The Washington Times, The Jewish Press, and The Forward. She has also written many articles, directed and produced videos for Aish.com and lectures around the country and on WebYeshiva. She received her Bachelor in Arts from Columbia University in Philosophy and lives with her husband and four children minutes from the George Washington Bridge.

We will be talking about her recent video as well as future plans for her website and blog.

Meanwhile, in case you missed it, please listen to last week’s fascinating discussion with abstract painter Igal Fedida about his life’s journey towards becoming an Orthodox Jew and the connection between his art and Sefer Breshit.

Don’t forget to tune us in this evening at Blogtalkradio.com/kosherscene for an interesting talk, with Allison Joseph of Jew in the City at 10:00pm (Eastern Time). We’ll be wait’n for ya!

CS

This show was postponed to next Tuesday, January 8, at 10:00 pm (Eastern Time).




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