Author Archive for Chaim Szmidt

14
Jul
14

Butterfish – New Restaurant Opening


Over the years, Sòlo has undergone a few transformations and we’ve covered them all (here, here, here and here). Now, in its newest incarnation, it will change its name to Butterfish (550 Madison Avenue; New York, NY 10022; Telephone: 212.729.1819 –  between 55th and 56th, in the atrium of the SONY building). The new restaurant will open this coming Sunday the 20th of July.

Butterfish-2

Butterfish

…will specialize in authentic new age Japanese sushi, featuring simple ingredients of exceptional quality, with fish so fresh it literally melts in your mouth like butter.  With superior fish brought in daily from Japan and local markets, Butterfish will feature an extensive selection of fish and a full line of sushi techniques never before seen in any kosher eatery, as well as full line of Japanese beer, whiskey and sake, all under the supervision of the Orthodox Union.

Butterfish1

The new Executive Chef is…

[..]Chef Hitoshi Saito, who studied sushi preparation in Osaka. His unique technique of combining cold fish with his signature warm rice, made fresh in small batches every half hour,  yields unparalleled results, winning him accolades from food critics worldwide. Enjoy reasonably priced genuine Japanese soups, salads, sushi, sashimi and chirashi and innovative delicacies including Kobe beef sushi, beef shabu shabu and chicken tempura.

We can’t wait to taste this new authentic Japanese cuisine at its finest. I can only hope that to make this new restaurant a truly perfect experience, they will bring back waiter extraordinaire, Eka Halim. 

Frankly, if Butterfish follows the same exacting standards as the other restaurants owned by The Prime Hospitality Group you know it’s got to be good!

CS

26
May
14

A Night in Paris


On June 9th, the Monday after Shavuos, The Kosher Scene will present an event at Chagall Bistro (330 5th Street – on the corner of 5th Street and 5th Avenue – Brooklyn, NY Tel: 718.832.9777). The 4 course French dinner will be paired with 8 wines (see poster below) specially selected by Costas Mouzouras of (Wine Director at Gotham Wines and Liquors - 2517 Broadway; New York, NY 10025; Telephone: 212.932.0990). The all inclusive price for this sit-down food and wine pairing – a first of its kind in the kosher world – is $195 per person. Taxes and gratuities are all included! 

* * *Please, RSVP by Sunday – June 8 – at 9:00 pm* * * 

To make your reservations, please, click on the poster below or the PayPal (Buy Now) button at the bottom of this post or on the right side bar, or call us at 646.463.0803

A-night-in-Paris-for-kosherscen-site

PayPal-button

The food is always an experience at Chagall Bistro (330 5th Street – on the corner of 5th Street and 5th Avenue – Brooklyn, NY Tel: 718.832.9777), when you pair each individual course with great wines it becomes an unforgettable event!

Hope to see you there!

CS and SYR

25
May
14

Sunset Sangria


We constantly scour the web, magazines, cookbooks – old and new -for delicious recipes we want to try out and share with you. We found the following recipe (by Pam Anderson) for a perfect drink on a gorgeous Memorial Day (or any summer day!) like today, in Better Homes and Gardens Annual Recipes 2008:

Photo by: Andy Lyon - Better Home and Gardens Annual Recipes 2008

Photo by: Andy LyonsBetter Home and Gardens Annual Recipes 2008 – Page 145

Sunset Sangria

Prep 25 minutes, Chill 2 hr.

Ingredients

  • 2 teaspoons finely chopped lime peel
  • 1 cup lime juice
  • 3/4 cup sugar
  • Ice
  • 750 ml. bottle of Pinot Noir or Syrah, chilled
  • 1 nectarine, pitted and sliced

Preparation

  1. In a 1-quart glass measuring cup combine lime peel, lime juice, and sugar; add water to equal 4 cups. Stir to dissolve sugar. Cover and refrigerate at least 2 hours.
  2. To serve, place ice in six 16 ounce glasses. Add 2/3 cups of lime juice mixture to each glass, slowly add 1/2 cup of wine. Thread nectarine slices on skewers and add to glasses.

Look for firm, fragrant grapefruit, golden yellow with blushes of red, that gives to light pressure, avoid hard or green nectarines. Let slightly unripe fruit ripen at room temperature for a couple of days. Refrigerate ripe fruit for up to 5 days.

Enjoy!

SYR

23
May
14

Plum and Blueberry Galette


[Delicious and easy to make, recipe and photo sent in by Tobi L, from Silver Springs, MD. CS]

Plum and Blueberry Galette

plumblueb

Serves 12

Ingredients:

Filling

  • 1 1/4 lb red or black plums, pitted and cut into 1/2″ wedges
  • 1/2 cup blueberries
  • 1/2 cup granulated sugar
  • 4 teaspoons cornstarch

Crust

  • Box (11 ounces) piecrust mix
  • tablespoons granulated sugar
  • Pinch of ground ginger
  • 1 egg, lightly beaten
  • 1/2 cup water
  • 1/4 cup confectioners’ sugar
  • 1 tablespoon water

Directions:

  1. Preheat oven to 375 F. line a large baking a large baking sheet with nonstick foil.
  2. In a medium sized bowl prepare the filling. Toss together plums, blueberries, granulated sugar and cornstarch. Set aside until needed.
  3. In a large bowl combine piecrust mix, granulated sugar, ginger and 1/2 cup water. Stir until mixture begins to come together, then roll out to a 13″ circle on a lengthy floured surface. Carefully roll up onto rolling pin and transfer to baking sheet.
  4. Spoon filling onto crust, leaving a 3″ border all around. Fold edge part way over plum filling. Brush with beaten egg.
  5. Bake for 35 minutes at 375 F. until crust is browned and center is bubbly – a small amount of juices may leak out of crust. Put a thin spatula under galette and carefully transfer to a serving platter, using 2 spatulas to keep it balanced.
  6. In a small bowl, mix together the confectioners’ sugar and 1 tablespoon water. Drizzle over galette and serve.

Enjoy, gentle reader, enjoy!

22
May
14

Brewing That Perfect Cup of Coffee


Our dear friend Lévana Kirschenbaum always serves a perfectly brewed coffee. What’s her secret? A French press, of course! About three years ago I picked up one of these presses and my cuppa java’s taste went from pretty good to superb!

French-Press

Coffee aficionados have long used the French press to indulge their buds and nose. Be sure to use freshly ground coffee beans and spring water for best results.

french-press-2b

  1. Pour boiling spring water into the pot. Swirl it, let it sit for a minute and pour it out.
  2. Measure coarsely ground, coffee into the pot, allowing 2 tablespoons per cup. Pour in 3/4 cup just boiled water  for each cup you want to prepare. Cover with the lid with the strainer just touching the top of the water.
  3. Allow the coffee to steep for 4 to 6 minutes (depending on how strong a brew you prefer). After it steeped to your preferred strength slowly push down the strainer as far as possible (thereby trapping the grounds).
  4. Serve it immediately with milk or half-and-half.

Enjoy, gentle reader, enjoy!

CS

21
May
14

Vegetable Cheese Rollups


[Reader Elisheva R. from Miami, Florida, sent us the following recipe and photo. I always liked cooking with beer and this is truly mouthwatering. It makes a great Shavuot recipe! CS]

Vegetable Cheese Rollups

VegCheeseRllUp

Serves 8

Ingredients

  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced mushrooms
  • 1/2 cup broccoli florets
  • 1/2 cup beer
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces refrigerated crescent roll dough
  • 1/2 cup shredded mozarella cheese

Directions

  1. Preheat oven to 375 F. Melt butter in medium skillet over medium heat. Add onion and bell pepper, stir for about three minutes until tender. Add mushrooms, broccoli, beer, salt and black pepper. Cook for 5 minutes or so until liquid evaporates. Remove from heat and let it cool a bit.
  2. Separate crescent roll dough into 8 pieces. Sprinkle with 1 tablespoon cheese on wide end of each piece. Top with 1 tablespoon of the filling that has been cooling. Roll dough over filling, seal point closed and bend roll into crescent shape. Place on un-greased baking sheet.
  3. Bake 11 to 13 minutes or until rolls are golden brown. Serve warm.

Easy and fun to make, delicious to taste, I know, I prepared and ate it last evening.

Enjoy, gentle reader, enjoy!

CS

20
May
14

Pasta Chips


I recently got all 5 varieties of Vintage Italia‘s Pasta Chips… I must admit that the idea of a pasta chip, intrigued me, though I didn’t think the various flavors of pasta could be duplicated in a chip – which resembles a cracker more than it does a chip; I certainly was in for a surprise!

kosher-scene-copyright-copy22

Spicy Tomato Herb, Garlic Olive Oil, Alfredo, Sea Salt and Marinara.  Each of the five flavors will have you humming Italian tunes...

Spicy Tomato Herb, Garlic Olive Oil, Alfredo, Mediterranean Sea Salt and Marinara. These chips will soon have you humming Italian tunes…

I tasted some of them and so far between the Garlic Olive Oil (which I liked a lot!), the Mediterranean Sea Salt and the Marinara, the Marinara Pasta Chips are my favorites, I still have two more flavors to go. Made from Durum Wheat and Semolina Flour these chips are oven baked and not fried. Each flavor was inspired by seasoning used in different areas of Italy.  With 60% less fat than regular potato chips, they are destined to become a new favorite. The hechsher is from the OU and are considered dairy. You can find them at: pastachips.com

I tried the marinara chips with a dill dip and found the combination delightfully delicious

Buon appetito!

SYR

19
May
14

Manhattan Sephardic Congregation’s Celebration


Yesterday, Sunday the 18th, the Manhattan Sephardic Congregation celebrated its 24th anniversary at Manhattan 101 Club on Park Avenue. The congregation held its annual dinner which coincided with the end of LaG ba’Omer and the beginning LaD ba’Omer. Dinner was at 7:30, but the smorgasbord started at 6:00…

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A partial view of the crowd and one of the serving tables.

A partial view of the crowd and one of the serving tables

There was song and music even during the smorgasbord…

Hazan Marc Hazan entertaining the crowd with traditional Moroccan tunes.

Hazan Marc Hazan entertaining the crowd with traditional Moroccan tunes.

After ma’ariv, the dinner got under way…

Rabbi Raphael opens the dinner and the tzaddikim candles auction.

Rabbi Raphael opens the dinner and the tzaddikim candles auction.

A partial view of items auctioned…

Rabbi Shimon Bar Yochai, Rabbi Meir Ba'al Haness, various members of the Abuhatzera family and more...

Rabbi Shimon Bar Yochai, Rabbi Meir Ba’al Haness, various members of the Abuhatzera family and more…

Items were auctioned off ranging in price from a high of $25,000 to as low as $5,000.

After buying a Rabbi Meir Ba'al Haness candle, Regina Schild adresses the congregation as Irving Schild looks on.

After buying a Rabbi Meir Ba’al Haness candle, Regina Schild addresses the dinner participants as Irving Schild looks on.

The evening was catered by Foremost Caterers. Years ago, while I was still leaving in Monsey I used to be a mashgiach for this caterer, usually at the Waldorf Astoria Hotel in Manhattan. It presented its clients with superb food then, and yet only managed to get better with the passage of time. Great food, great company, a beautiful venue, a superb evening! Who can ask for more?

CS

18
May
14

Lag Ba’omer Bonfire


After 32 days when we mourned the historic deaths of Rabbi Akiva‘s students – Torah sages that could have changed the way the world regards Torah – we’ve come to the 33rd day when deaths of the students no longer occurred. Of the 24,000 Rabbi Akiva had, only 5 were left including Rabbi Shimon Bar Yochai. Bar Yochai went on to become the greatest teacher of his generation and the author of the Zohar. Last eve, motzey Shabbos, and carrying on until nightfall today, we celebrate Lag Ba’omer. Lag Ba’omer commemorates the anniversary of Rabbi Shimon Bar Yochai‘s death. Around the world this day is celebrated with pilgrimages to Rabbi Shimon‘s kever in Meron, bonfires in the evening and a day of general mirth, as the cycle of death stopped.

Last eve, I happened to be in the Marine Park neighborhood, having stayed at a friend’s house for Shabbos. and on motzey Shabbos, we went to see a local bonfire in honor of the occasion on East 33rd and Avenue P….

kosher-scene-copyright-copy22

LgBomr1

The crowd sang the famous Bar Yochai pizmon and the spirit of comradery united all those present, regardless of ethnicity and religious customs…LgBomr2

Truly, a beautiful and heart warming evening!

CS

14
May
14

Elan Kornblum on Kosher Scene Radio


We are finally back, having taken a break for a few weeks after Pessach, and tonight show, at 10:00 pm (Eastern Time) will feature a conversation with guest Elan Kornblum

Elan-Kornblum-2

Elan is Editor and Publisher of Great Kosher Restaurant Magazine, he’s widely traveled and truly knows the kosher restaurant scene after years of experience. He’s seen restaurants come and go, trends change and more. We will be discussing what makes a classic, lasting restaurant and more.

GKRM

Meanwhile, in case you haven’t heard it yet, please listen to our last show with Dr. Felicitas Kort. Dr. Kort is a Life Coach, with psychology degrees from the University of Pennsylvanya and universities in Venezuela. 

Don’t forget to tune us in this evening on BlogTalkRadio.com at 10:00 pm, we will be waiting for you.

CS




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