Archive for the 'Irving Schild' Category

23
Jul
13

Chicken Kabob with Vegetables


My laptop died on Tisha b’Av, when I got a new laptop the next day I found that my, 4 year old, USB wireless internet device was not Windows 8 compatible. UuuuGGGHHhhhhh!!!! Finally I’m back in business – the 4G device arrived – and I’m even getting used to Windows 8 (having used Windows since its very first incarnation, I hated the new one, but…). I promised you all, on the day prior to Rosh Chodesh Av, that I would share a recipe from the wonderful meal Irving Schild and his wife Regina treated me to, in their Pennsylvania lake cabin on July 4th, so here it is:

Irving’s Chicken Kabobs with Vegetables

All Photos: © Irving Schild, 2013

...on the grill

…on the grill

Serves 4

Ingredients

  • ¾ cup olive oil
  • 1 teaspoon dried oregano
  • ¼ teaspoon freshly grounded pepper
  • ½ teaspoon kosher salt
  • 1 package skinless, boneless chicken breasts
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow, or orange, bell pepper.
  • 1 large Vidalia onion
  • 6 small mushrooms
  • 1 yellow zucchini
  • 5 cloves garlic, finely minced

Directions

Ready to eat!

Ready to eat!

  1. In a large bowl, whisk together the olive oil, garlic, oregano, pepper and kosher salt.
  2. Cut the chicken breast into 1 1/2 inch cubes and add it to the bowl. Toss to coat evenly and let stand for at least 2 hours.
  3. While the chicken marinates, cut the onion and the bell peppers into 1-½ inches cubes and the zucchini into ¾ inch slices.
  4. Thread the chicken cubes and vegetables onto 5 to 6 skewers. Arrange the skewers on the rack of a gas grill and cook at medium heat, turning the skewers frequently and brushing occasionally with leftover marinade.
  5. Continue cooking until the chicken is brown and slightly burned outside. Remove from grill and serve immediately.

There were also spare ribs, grilled corn, steaks and grilled potatoes with melted margarine (just remembering the aromas and the flavors makes my mouth water again!). We washed it all down with Samuel AdamsCherry Wheat beer… A feast  to remember!

FIREWORKS-2013

The fireworks on the lake, sitting in the Schilds’ speedboat, were the best I’ve seen in a very long time.

Enjoy the grilling, gentle reader, enjoy!

CS

17
Jun
13

Hachnassat Sefer Torah at Manhattan Sephardic


Few events are more joyous in the life cycle of a synagogue, and its community, than acquiring a new sefer Torah – Torah scroll. Not only is it a reaffirmation of the particular congregation’s commitment to follow Hakadosh Baruch Hu‘s commandments, not only is it a reminder of the gift with which the Almighty embraced us as a people, but it is a celebration of our history.

Acquiring a new sefer Tora is a symbol of the tears and the joy, the struggles and the triumphs, a celebration of the fact that against all odds, against all history’s precedents, we haven’t disappeared. In spite of the persecutions, in spite of the blood we shed, we are still here and we’ll still be here long after our tormentors are relegated to mere footnotes in a few forgotten tomes rotting away in the dustbins of history. It is the culmination of the tears, of the hopes, of the prayers expressed by every Jew for three thousand years.

This past Sunday, Manhattan Sephardic Congregation (325 East 75th Street, New York NY 10021, 212-988-6085; www.sepharad.org and www.alephlearning.org), celebrated such an occasion. The new Sefer Torah was dedicated by the Benchimol and Benhamo families in memory of Rabbi Raphael Benchimol‘s father Aharon ben Avraham Z”L Benchimol and a Sefer Haftarot was dedicated by the Schnaider family in memory of Shimon ben Moshe Z”L Schnaider.

Rabbi Benchimol opened the proceedings…

Photography by Irving Schild

Rabbi-Ben-Chimol

He was followed by Gadi Benhamo, who made a siyum Talmud Masechet Berachot

GBenhamo

Live music and singing came next with Chazan Uriel Suliman, accompanied – at times – by Avraham Moshe Benchimol, Rabbi Benchimol‘s son, and followed later by Chazan Marc Hazan

Chazanim

While the music continued, the final letters to complete the Sefer Torah were filled in by various individuals – who bought the privilege – and were helped and guided by the sofer – scribe Rabbi Sebag. The funds collected went to benefit MSC and Aleph Learning Center‘s free Hebrew After School Program and to expand Jewish education for Jewish children in the greater community.

Rabbi Sebag appears in the following photo with Judge Jerome Hornblass

Judge-Jerome-Hornblass

The beautiful new Sefer Torah being shown to the congregation…

TorHag

After the letters were finished and the Sefer Torah completed, everyone proceeded to the celebrate, sing and dance on the street, stretching from First Avenue to the middle of the block, where MSC is located…

SingDancStre1

After the procession on the street, the celebrations continued inside where people danced seven hakafot before putting the sifrei Torah back in the ark, before going upstairs to the third floor for a truly royal repast, the likes of which I’ve never seen at any other synagogue!

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

05
Dec
11

Champagne Drappier


French kings were anointed with champagne. During the 17th, 18th and 19th century European royalty spread the message of the unique sparkling wine from Champagne and its association with luxury and power. The leading manufacturers devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty. With the emergence of the middle class, champagne became a symbol of upward mobility and luxury. Since their earliest days the noble wines from France’s Champagne region were synonymous with wealth, luxury, power.

Champagne is made from a blend of Chardonnay and Pinot Noir, or Pinot Blanc grapes.

While there are many kosher sparkling wines from wineries around the globe, until recently there was no kosher champagne that could compete on an equal footing with those brands famous throughout. The Drappier cellars date from the 12th century, however the Drappier family only took over the estate in 1808 and hasn’t stopped making champagne since.

Recently we partook of a feast worthy of such a noble wine…

Champagne Drappier - Carte Blanche Brut, wrong shape glasses, but even these did not detract from our enjoyment of the champagne! Photo by: Irving Schild

On a recent evening, my good friend – photographer and teacher Irving Schild (whose work has graced our pages many a time before) – and I came to my co-blogger SYR‘s home where we enjoyed some superb dishes she graciously prepared from Geila Hocherman‘s Kosher Revolution, a cookbook we reviewed on these very pages.

We started the meal with an incredible Peshwari Challah (page 190), Geila based this recipe on a pashwari naan – an Indian bread filled with nuts and raisins – to which she added pistachios, coconuts, spices and a touch of honey. Very aromatic and full of flavor! We then proceeded with a Coconut-Ginger Squash Soup (page 61), Duck Breast with Port and Figs (page 89) and Braised Lamb Shanks (page 106); we finished it with the Maple Pecan Pie (page 170) As a potable, to wash it all down, we had a bottle of Champagne Drappier Carte Blanche Brut (purchased earlier in the day at Gotham Wines and Liquors). In the glass, it exhibited a beautiful clear light gold color, with a persistent stream of pinpoint bubbles, this fine Champagne presented us an inviting aroma of milk chocolate and fresh apples. Mouth-filling and creamy, it offered fresh apple-jelly and toast flavors with crisp, pleasantly cleansing acidity. By the way, to allay any fears… this Drappier is mevushal.

A meal we will long remember!

CS

24
Nov
11

Pecan Pie – Part 2 – Maple Pecan Pie


Last Sunday we posted a recipe for Pecan Pie, here’s a delicious variation on the theme from Geila Hocherman‘s Kosher Revolution (page 170):

SYR's pie from the recipe, photographed by Irving Schild for The Kosher Scene

Every so often I get a pecan pie urge, for me, means I need to make one. On one such occasion I discovered I didn’t have the corn syrup, the traditional sweetener. The serendipitous replacement was maple syrup, which adds its own great flavor as well as sweetness. I also found a store-bought frozen pie shell – my standard go-to when making this, especially when its part of a big-deal holiday menu. Feel free, of course, to make your own crust, but a bought shell works beautifully here and saves toons of time. Using chopped and whole pecans adds textual interest.

Convert It

To make this dairy, use unsalted butter in place of Margarine

Ingredients

  • One 9-inch frozen pie crust
  • 1 1/2 cups pecan, 1 cup coarsely chopped, the remaining whole
  • 1 tablespoon all-purpose flour
  • 1 cup pure maple syrup
  • 3/4 cup packed light sugar
  • 1/4 cup sugar
  • 3 large eggs
  • 3 tablespoons margarine, melted
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 F
  2. Cover a cookie sheet with foil and place the pie crust in it. Spread the chopped nuts over the crust and arrange the whole nuts on top. Set Aside.
  3. In a medium bowl combine the flour, syrup, sugars, eggs, margarine and vanilla. Stir to blend and pour over the nuts. Bake until the filling is set and slightly puffed, about 60 minutes. Transfer to to a rack to cool before serving.

Easy to make and superb tasting… who can ask for anything more? Enjoy, gentle reader, enjoy!

CS

10
Nov
11

Kosherfest 2011 Highlights – Part 1


I spent this past Tuesday and Wednesday at the Meadowlands Exposittion Center together with my good friend, successful commercial photographer and former Chair of the Photo Department at Fashion Institute of Technology – Irving Schild. I’ve been to Kosherfest quite a few times and as good as they were this one leaves those before it far in the dust. Not only was it far bigger (more exhibitors), it had far more visitors who were more informed, more health conscious, than ever before.

There were many new and exciting products, that will be hitting the store shelves soon, as well as non-food items that  caught our attention:

Ner Mitzvah - A candlemaker in the shtetl.

This company used a very creative way to show us their line of products, no words were necessary… just good old fashioned candle making.

Argentina, a country right across the river from where I grew up, distinguished itself by having Marumatok snatch the Kosherfest’s Best New Wine of the Year (Fincas Marumatok Cabernet Sauvignon Malbec). Marumatok has a nice line of wines at very reasonable prices, they may be hard to find but are well worth the search!

One of Marumatok's executives talking about the company's wines...

Costa Rica had its own booth promoting kosher travel tours in that country.

Kosher Costa Rica Tours

To me one of the main highlights was a panel discussion with various cookbook authors where new and upcoming trends were discussed:

From left to right (seated) authors: Jeff Nathan, Levana Kirschenbaum, Susie Fishbein, Gil Marks, Jamie Geller (standing) moderators: Leah Schapira and Esti Berkowitz

Various bloggers were allowed to ask questions to the authors, making this an interesting information packed hour.

There were far too many interesting items and products for the scope of this brief post, but we’ll talk about a few more in the 2nd part of this series. Especially worthy of mention, however, is the Best Overall New Product winner: Tishbi Passion Fruit and Strawberry Champagne Preserves. Ora Tishbi truly outdid herself for the second year in a row. I’m not into preserves but these are truly delicious

Seyman once again had an incredible display of superb European cheeses… that Manchego, the Gruyère, the Halumi, the Parmegiano Reggiano… just remembering the taste makes my mouth water and I wasn’t even taking part in a Pavlovian experiment!

The Petrini Gelato Shoppe, introduced a new dimension of flavor. Both their milchig and parve lines were outstanding

The French chocolates from Michel Cluizel, were miniature works of art. Their taste incomparable, far above any other chocolates this chocaholic ever tasted before!

CS

20
Sep
11

Ruth Gruber’s 100th Birthday


Last evening, I had the privilege of attending Ruth Gruber‘s 100th birthday party at the newly renovated Abigael’s in Manhattan. Who is Ruth Gruber? Why did almost 90 people, not her relatives, gather to honor her?

Except for Ms. Gruber's black and white shot further down!

Ruth Gruber and her birthday cake...

In a quiet voice, clearly filled with emotion, Ms. Gruber thanked every one in attendance as she looked on with pride at the group of successful professionals and business people that had emerged from the 1000 Jewish refugees she brought to these shores in 1944. Born in Brooklyn, in 1911, she became the world’s youngest Ph.D when, in 1931, Germany’s Institute of International Education – in Köln – awarded her a doctorate in German Philosophy, Modern English Literature and Art History.

A partial view of those honoring Ruth Gruber

As the Wikipedia puts it:

In 1944, she was assigned a secret mission to Europe – by U.S. Secretary of State Harold Ickes – to bring one thousand Jewish refugees from Italy to the US. Ickes made her “a simulated general” so in case the military aircraft she flew in was shot down and she was caught by the Nazis, she would be kept alive according to the Geneva Convention. Throughout the voyage, the Army troop transport Henry Gibbins was hunted by Nazi seaplanes and U-boats. Gruber’s book Haven: The Dramatic Story of 1000 World War II Refugees and How They Came to America was based on case histories she recorded as she interviewed the refugees.

Since the U.S. Congress refused to lift the quota on Jewish immigration to the United States from Europe, President Roosevelt acted by executive authority and invited the group of one thousand to visit America. The refugees were to be guests of the president and upon arriving in New York, they were transferred to Fort Ontario, a decommissioned Army training base near Oswego, New York and locked behind a chain link fence with barbed wire.

While U.S. government agencies argued about whether they should be allowed to stay or, at some point, be deported to Europe, Gruber lobbied to keep them through the end of the war. It was not until January 1946 that the decision was made to allow them to apply for American residency. This was the only attempt by the United States to shelter Jewish refugees during the war.

Her unending quest to show the world the awful truth of WWII and the injustice of the refugees’ subsequent plight, led her to photograph and report for the Herald Tribune as the Exodus 1947 ship entered Haifa harbor after being attacked by the Royal Navy while making an attempt to deliver 4,500 Jewish refugees. She then flew to Cyprus, where she witnessed and photographed Jewish refugees detained by the British. The British then sent the ship to Port-de-Bouc in France and Gruber was there too.

The refugees refused to disembark, however, and after an 18 days standoff, the British shipped the Jews back to Germany. Ms. Gruber was the only one – of many international correspondents covering the story – who was allowed to accompany the DPs back to Germany. Aboard the prison ship Runnymede Park, Gruber photographed her famous shot of the refugees, confined in a wire cage with barbed wire on top, defiantly raising a Union Jack flag on which they had painted a swastika.

Irving Schild, with the woman who gave him a chance at a new life in a country where being a Jew is not a crime...

Last evening’s celebration of Ms. Gruber’s 100th birthday was a fitting tribute to her efforts on behalf of refugees. At an age which the few people who ever reach it can barely speak, or are barely aware of what is going on around them, Ms. Gruber stands out with her wit, her pride, her strength and her obvious love of people.

May it be His will, Ruth Gruber makes it to 120 and beyond!

CS

15
Jun
11

Live from Nargila!


The Kosher Scene Radio Show, this evening at 7:30pm (Eastern Time), will be transmitting live from Nargila Restaurant (1599 York Avenue – between E. 84 and E. 85th Street – New York 10021; Tel: 212.535.3700). With us we’ll have: Alessandra Rovati from Dinner in Venice, Amy Chana from The Gluten Free Maven, Esti Berkowitz from Primetime Parenting, Kim Amzallag from Mishpacha Magazine, Marlene Mamiye from The Jewish Hostess and Suzanah Raff from The Kosher Shopaholic. Also with us, will be my dear friend Irving Schild, photographer extraordinaire, and possibly my coblogger SYR. We will talk with each of the mom-bloggers about the particular focus of their individual blogs, about the liberating effect of writing, the new contacts and interaction that have resulted, social media in general and – of course – food. We are all foodies, after all!

If you missed our last show on the Wednesday prior to Shavuos, you can hear the archived recording right here. Our guests included Moshe Vogel from Anderson International Foods in the first half hour and Kim Amzallag from Mishpacha/Kosher Inspired Magazine. In honor of Yom Yerushalayim we started the hour with the reading of a very short piece I wrote a few years back (which was reprinted on The Jerusalem Post and on Ynet.com). It was about the first Yom Yerushalayim – Jerusalem Day, commemorating the reunification of Jerusalem. I was there when the Old City – Ir Hatika became ours again…

Please listen to us this evening, from 7:30 to 8:30, on BlogTalkRadio/kosherscene, Call us on the air at: 714.333-3357 with your comments, questions or suggestions or join us at Nargila Restaurant (1599 York Avenue – between E. 84 and E. 85th Street – New York 10021; Tel: 212.535.3700). We’ll keep the light on for ya!

CS

31
May
11

Shavuos’ Minhagim: Morocco


A good friend emailed me a link yesterday with some Moroccan Shavuos‘ customs and explanations. I found them fascinating. I believe you will too, gentle reader, especially after master photographer – former Chairman of Fashion Institute of Technology’s Photo Department – Irving Schild, graciously allowed us to use two of his photos, taken during a recent trip to Morocco with the Manhattan Sephardic Congregation:

The magic, the enchantment, of Jewish life in Morocco - as seen through Irving Schild's camera lens...

Darké Aboténou 

26 Iyar 5771 – May 30, 2011 – Perashat Naso

Netibot Hama’arab – e”H Ribi Eliyahou Bitton s”t

Traditions of Shabu’ot

20) We have the minhag to save masot from Pesah, and on Shabu’ot they would crush them and mix them with milk and honey and after Shaharit of Shabu’ot they would eat this. We use milk and honey because they are compared to the Tora as Hazal say (Shir haShirim 4:11)  “Debash vehalab tahat leshonekh” – “Honey and Milk under your tongue.” So as milk and honey linger in your mouth, so too the Tora should constantly linger on your tongue. See more in Midrash Shir haShirim 11, Noheg beHokhma p.202, Nahagu ha’Am p.106, Yahadut haMaghreb (Shabu’ot), and Shemo Yosef Siman 143 by Ribi Yosef Benoualid zs”l, 1907.

21) On Shabu’ot we make a special dish called in Arabic “lhrabel” made from masa meal, sugar and mint, and they would form this mixture into long ovals to eat after Shaharit (see below for an example and the recipe found on www.dafina.net). This also corresponds to what is written “debash vehalab tahat leshonekh,” – “Honey and milk under your tongue” and this is why we eat more sweet foods than normal on Shabu’ot, in honour of the Tora and its misvot. See Osrot haMaghreb (Shabu’ot).

22) Many have the tradition to prepare a cooked food from the intestines of a cow [T.N. they would use it as casing for a sort of sausage called in Arabic 'Lkrisa] in honour of Shabu’ot. It was known that this was one of the tastiest meals, so they made it in honour of theHag. Also, Hazal tell us that half of the hag should be dedicated to Hashem (i.e. Tefila and studying Tora) while the other half to ourselves, (i.e. eating and singing) so they ate this dish for ‘oneg – enjoyment of the hag. See Osrot haMaghreb (Shabu’ot).

[On the first day of Shabu'ot some, especially those from Mogador, have the custom of making l'Ada - Lintria (wide pasta, tagliatelle) with pieces of lamb and fried onions with raisins.]

Courtyard, in Morocco - photo by: Irving Schild

We’d love to hear about your Shavuos minhagim. We also want to remind you about our Shavuos Recipe Contest, you can a nice package of cholov Yisroel cheese selections. Email us at:

kosherscene@gmail.com

CS

25
May
11

Live! From 18…


This evening’s broadcast will be live from Manhattan’s 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400), starting at 7:30 – Eastern Time – we will be on the air until 8:30. Our guests include: Tammy Cohen from 18, Gil Marks – author of the Encyclopedia of Jewish Food, cooking guru and cookbook author extraordinaire Chef Levana Kirschenbaum, Kim Amzallag from Kosher Inspired Magazine and blogger Esti Berkowitz from Prime Time Parenting.

Whenever I go to 18 Restaurant, whatever else I may eat, I gotta have the Yemenite Meat Soup. Tasty and just spicy enough!

They have all been on our show before, except for Mrs. Berkowitz (who is a fascinating individual in her own right), but are back per listeners’ requests. What better venue than to have all of them together in one place, having a nice conversation, enjoying a meal and delighting you with their knowledge, humor and passion for all things food?

Won’t you join us, this evening at 7:30pm, at 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400) where you can meet our guests in person and partake of the restaurants delicious, yet reasonably priced fare?

Last Wednesday, we had the pleasure of hosting master photographer Irving Schild. He spoke to us about a fascinating new book project, he’s currently working on, about Jewish communities coming back to life in Eastern Europe, as well as some others prospering in more exotic parts of the globe. If you missed that show you can hear the archive here at: Talking with Irving Schild.

Even if you can’t come to the restaurant you can still hear us this evening from 7:30 to 8:30 pm on http://www.blogtalkradio.com/kosherscene. We’ll be wait’n for ya!

CS




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