Archive for the 'Geila Hocherman' Category



22
Sep
11

Kosher Revolution


It looks too traif to be true, but Geila Hocherman and co-author Arthur Boehm have really pulled it off with their new cookbook Kosher Revolution. Inside you’ll find the most exciting new recipes adapted from the finest in worldwide haute cusine, photographed by the extraordinary Antonis Achilleous.  Geila and her genius ability to exchange un-kosher ingredients with kosher ones while still fundamentally maintaining  the look,  texture and – never to be confirmed – taste, of its original counterparts are more than praiseworthy, yet the outstanding photography  makes your mouth water with possibility.

Delicious recipes, superb photography

Geila’s gifts, mastery of taste chemistry and ingenious ingredient substitution, broaden the breadth and spectrum of cooking kosher. Her very elegant presentation is more than worthy of a cordon bleu Chef.  Anthonis Achilleous‘ extraordinary talent for lighting, color, texture and capturing the most tantalizing angles of his composition, clearly illustrate that he is at the top of his art form among the best food photographers out there. Geila’s not a snooty chef either, if there is a way to save time or make a recipe user friendly, she does so.You’ll find her palate of adaptable ingredients refreshing and versatile as she looks to give an expansive kick in the pants to the sometimes mundane nearsightedness of traditional Jewish cooking.

Duck Prosciutto (page 24), Grilled Figs With Balsamic Gastrique (page 26)

“Duck Prosciutto

serves 4

When people challenge me to “make trayf safe,” they usually mention ham. This breakthrough recipe began with that dare—and my realization that what makes ham taste like itself has less to do with the meat than its cure. My quest for kosher prosciutto—nothing less!—led me first to smoked turkey leg, which is hammy all right, but hardly like the Italian specialty. I went to work, and, happily, scored a triple bull’s-eye by giving duck breast a really easy salt cure—just fifteen minutes of prep followed by a “set-it-and-forget-it” refrigerator stay. The resulting “prosciutto” is so much like the real thing, but with a special character all its own, you’ll be amazed. I pair this with grilled figs (page 26), a traditional prosciutto accompaniment, but that’s just the beginning. Try it wrapped around asparagus spears or, diced and sautéed, as a salad garnish.

Geila’s Tips

To achieve paper-thin slices, I use an inexpensive electric slicer, a great kitchen investment. The very ends of the cured breast over-dry. Save them to put in soup. If you can’t find the Moulard breast, place two regular breasts together and cure as one.

  • One 6- or 8-ounce package of muscovy duck breast
  • 4 cups kosher salt
  • ½ teaspoon ground coriander
  • ½ teaspoon ground fennel
  • ½ teaspoon freshly ground black pepper
  • 1 cup white wine vinegar
  1. Over a burner flame, singe away any remaining pinfeathers from the breast. Rinse the breast and dry it with paper towels.
  2. On a dish just large enough to hold the breast, make a 1-inch bed of the salt. Place the breast on the salt and cover it with another inch of salt. Cover with plastic wrap and refrigerate for 24 to 48 hours.
  3. In a small bowl, combine the coriander, fennel, and pepper. Holding the breast over the sink, rinse it with the vinegar (to remove the salt), and then under cold running water. Dry the breast and rub it all over with the spice mixture. Wrap the breast in cheesecloth and knot it at both ends. Using sturdy household tape (duct tape works well), attach one end of the cheesecloth to the top of the refrigerator interior, or hang the breast from a high refrigerator shelf, and let it cure until the breast feels firm but not dry, about 2 weeks. Start checking after a week. Thinner or smaller breasts will take less time.
  4. Using an electric slicer or a sharp carving knife, slice the breast paper thin or as thinly as possible. Place 3 melon slices on serving plates, drape with the prosciutto, and serve.”

Especially now around holiday time, go grab your own Kosher Revolution, hit the supermarket for some of the recommended stock items for your pantry and start putting some magic into your dishes.  Once you get the hang of the revolutionary ingredient exchanges, Geila so deliciously demonstrates, nothing will prevent your launching your own kosher revolution.

SYR

22
Sep
11

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


Last evening there was a superb wine tasting at the West Side Synagogue’s Zanger Hall (347 West 34th Street) in Manhattan. The Kosher Wine Society presented New Wines for the New Year. I’ve been to many a wine tasting in my lifetime, but this one was truly different; unlike most kosher tastings, it included a cookbook author, food products, painters and a musical trio.

June Hersh, author of Recipes Remembered – featuring recipes and incredible stories from 80 Holocaust survivors – and the brand new Kosher Carnivore was our first interviewee of the evening. You must hear the eloquent words with which describe her passion for Jews and her love of food.

Bass, violin and tsimbl

From nostalgic old shtetl tunes to Hungarian czardasz we were regaled with klezmer sound that meshed Jewish nigunnim with Gipsy soul!

Aleks Veyg's Natural Flavored Honey

I tasted Veyg’s Natural Wild Flower, Lemon Zest and Peanut Butter honey flavors. All three were great, but, the Lemon Zest was my personal favorite!

A small sampling of Arianna Santoriello's paintings...

Arianna Santoriello, whom we interviewed, is a young mixed media artist who markedly shows the growing fires of inspiration

Rabbi Mikhael Cohen of the French Jewish Cultural Center of New York (67 Wall Street; Phone: 212.202.1448 – Cell: 917.796.0680), was instrumental in bringing the artists and musician to the tasting, thereby, greatly enhancing this event.

Aron Ritter and his father

Aron Ritter, President and Founder of the Kosher Wine Society, and his staff made it a superb evening so different, so delicious. SYR and I met old friends and made new ones, so many wines, so many fascinating people, so little time… truly a tasting to remember!

This evening at 7:30pm (Eastern Time) on our internet radio show, we will feature some of the pre-taped interviews. Meanwhile, if you missed our two broadcasts last week, you can listen to our delightful talk with David Mintz – CEO of Tofutti Brands, Inc. and our conversation with Geila Hocherman, the French trained Chef/author of Kosher Revolution, a beautifully executed cookbook which we’ll review on these very pages.

CS

16
Sep
11

A Conversation with Geila Hocherman


Last evening on the The Kosher Scene at 8:00pm (Eastern Time), I had the privilege of talking to cookbook author and Cordon Bleu trained Chef Geila Hocherman. Her book, Kosher Revolution is coming out on the 23rd of this month, but can already be pre-ordered on Amazon.com. Having examined an advance copy I can testify that not only is the photography a delight for the eyes, but the quality of the recipes will make even the most casual observer’s mouth water.

Having met Ms Hocherman on previous occasions, having heard her talk about food and life and general, her passion for those subjects is obvious. If you look at her picture on the right, taken from her book,  her joie de vivre, her love for her work is all too apparent. In real life she comes across just as lively and vivacious as in the photo, with an infectious joy and dedication to everything she does.

Next week we will post our review of her book including one of her recipes with a beautiful accompanying photo. Meanwhile, you can listen to our archived interview from last eve with Chef Geila here and our Wednesday interview with David Mintz, here.

CS

21
Jul
11

This Evening’s Radio Show, Yesterday’s Superb Lunch


If you missed last evening’s very informative show: A Conversation with Menachem Lubinsky, you can hear it here.

Yesterday Alessandra Rovati (from dinnerinvenice.com), Esti Berkowitz (from primetimeparenting.com), Geilah Hocherman (author of upcoming cookbook The Kosher Revolution), Kim Amzallag (from Kosher Inspired/Mishpacha Magazine), Suzannah Raff (from koshershopaholic.com) and yours truly met at Chef Lévana Kirschenbaum‘s (from levanacooks.com) place.

We started the session with an incredible Moroccan lunch feast prepared by Lévana, of course. It consisted of:


  • Cold avocado cucumber soup
  • Spicy olive lemon salad
  • Celery remoulade
  • Moroccan tomato salad
  • Hummus-Tehina with za’atar
  • Lamb-stuffed artichoke bottoms
  • Chicken roasted in dry spice rub
  • Chicken Pastilla
  • Hot and sweet parsnips
  • Potato, tomato and olive tajine
For dessert she made us:
  • Spicy nut truffles
  • Date nut roll
  • Chocolate “salami”
  • Chocolate espresso bark
  • Coconut cookies
  • Chocolate chip cookies
  • Quick halvah

After the meal we started our discussion, Suzannah Raff put it on video (she will have it up on YouTube soon!), while I taped it for this evening’s radio show. After such a rich, healthy, scrumptious meal you can bet our discussion was lively, entertaining, informative.

The topic of our discussion was Healthy and Delicious versus Delicious at any Cost. This pretaped show will air it this evening at 8:00pm (Eastern Time) on BlogTalkRadio. Please tune us in this evening, we’ll be wait’n for ya!

CS

27
Jun
11

Internet Radio Broadcast and a Recipe


Last week we were plagued by some faulty equipment and technical problems during our live broadcast from Nargila Grill (1599 York Avenue – between 84 and 85th Streets on Manahattan’s Upper East Side). Today I did a makeup broadcast where I summarized what everyone said during the discussion we had on the Jewish cuisine, as a record of our history, dispersion and culture.

Our group consisted of Alessandra Rovati (dinnerinvenice.com), Geila Hocherman (kosherrevolution.com), Kim Amzallag (Kosher Inspired/Mishpacha Magazine) Levana Kirschenbaum (levanacooks.com), Marlene Mamiye (thejewishhostess.com) and Suzannah Raff (koshershopaholic.wordpress.com/)

Palov - Photo by: Kim Amzallag

After some mild and spicy salads, hummus, and more we were served palov – a Bukharian rice and beef dish. It was delicious but I couldn’t get the restaurant to share its recipe, so I was forced to go online to search for it. Here’s what I found on about.com:

Bukharian Rice – Plov

My 12-year-old son, who is by far our family’s pickiest eater, came home from his friend’s house singing praises about this amazing rice dish. The song went something like this, “It was the most delicious dinner I have ever eaten in my whole life!” Of course I immediately called Ilanit for the recipe. I was happy to discover he was talking about a rice, chicken, vegetable combination prepared in one pot. Without further ado, enjoy Ilanit’s Bukharian Rice recipe.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients:

  • 3 onions, chopped
  • 6 carrots, grated thick
  • 5 Tablespoons oil (enough to cover bottom of pot)
  • 1 Tablespoon sugar
  • 2-3 pounds (1-1.5 kilo) boneless chicken breast, cut into small bite-size squares
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups rice
  • 1/2 teaspoon salt rice
  • 3 1/2 cups boiling water (enough to cover the rice by 1/2 inch or 1 cm)

Preparation:

1. Heat oil in a pot. Add onions, and then carrots. Stir in the sugar. Cook until the onions are translucent.
2. Lay the chicken on top of the onions and carrots. Don’t stir in order to maintain a layer of vegetables and a distinct layer of meat. Sprinkle salt and pepper on the chicken. Cook the chicken, gently turning the pieces over in the middle, until the chicken turns white.
3. Add rice on top of the chicken. Don’t stir because the layers of vegetables and chicken should remain undisturbed, but distribute the rice evenly over the chicken. Sprinkle with 1/2 teaspoon of salt. Add boiling water. Turn the heat down to low and cover.
4. After about 15 minutes, scrap down the sides and poke a few holes through the rice to the bottom of the pot with the handle of a wooden spoon. Cover and cook for another 15-25 minutes, until the water has been absorbed and the rice is tender.
5. Serve in reverse order of the layers. Put the rice, then the chicken, then the vegetables onto the plates.Yields: 6-8 servings.
Enjoy, gentle reader, enjoy. We did!
CS



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