Archive for the 'KBD' Category

01
Nov
12

Kosher By Design Cooking Coach


Mark van Doren once said: “A good teacher is one who makes himself progressively unnecessary.” Susie Fishbein – that quintessential teacher – is looking to wean devoted Kosher by Design cooks, off the book and onto self-actualization in the kitchen with her new cookbook “Kosher by Design Cooking Coach.

Cover Used by permission: ArtScroll Shaar Press

With over 400 full-color pictures by the talented John Uher, 10 pictorial coaching sections and a cross referenced index of 120 new recipes, this 8th title in ArtScroll‘s Kosher by Design series, imparts essential skills, techniques, tips and tools to help us excel in the kitchen. Cooking Coach includes sections on essential kitchen equipment, why 3 culinary knives will do the trick, key tips on buying and preparing fish, meat, chicken and side dishes, and my favorite, an easy to follow playbook of recipe variations that help stretch the budget without being mealtime boring or left-over repetitive.

The lay out is so picture laden and easy on the eye it could pass for an idiot’s guide to the kitchen were it not for its elegant descriptive content. I think what we all love about Susie most and what’s made her series such an enormous success, is her ability to deliver fool-proof recipes that are delicious and make us look like culinary heroes to our family and friends. In this latest cookbook, Susie wants to up the ante and move her loyal audience beyond the written recipe, teaching us essential skills to help us develop, discover and explore our own creative cooking abilities beyond the text and within our own selves; the ultimate gift of a true teacher.

From the book, page 184:

Bulgogi

Used by permission: ArtScroll Shaar Press

Photo by: John Uher, on page 185

Yield: 4 – 6 servings

Bulgogi is Korea’s most famous street food. It is also served in homes and restaurants, prepared on tabletop hibachi-style grills.

The key to this dish is slicing the meat paperr thin so it absorbs all the flavors of the marinade and cooks quickly. If you freeze the meat for 30-45 minutes out of it packaging in a piece of foil or parchment, it will be much easier to slice nicely.

  • 8 cloves fresh garlic, sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons dark brown sugar
  • 2 teaspoons rice vinegar
  • 1 teaspoon Worcestershire sauce **
  • 1/4 teaspoon cayenne
  • 1 1/2 pounds filet split, cut into paper thin 1/16 inch slices
  • 1 head Bibb or Boston lettuce, separated into leaves.

Dipping Sauce

  • 1 cup soy sauce
  • 2 teaspoons honey
  • 2 tablespoons fresh ginger, peeled and minced
  • 1/2 teaspoon roasted or toasted sesame oil
  • 1/4 teaspoon red pepper flakes
  1. In a medium bowl mix the garlic, soy sauce, brown sugar, vinegar, Worcestershire sauce, and cayenne. Add the sliced steak. Toss and stir to separate the slices and make sure they are well coated. Allow to marinate at room temperature for 15-20 minutes.
  2. Heat 1 tablespoon canola oil in a large in a large skillet over medium heat. Remove the meat from the marinade and discard any remaining marinade. Sear the meat, in a single layer, allowing room between slices, you may need to do this in batches. If so, wipe out the pan between each batch and heat a bit more. oil. Don’t move the meat around. Get some good caramelization and then, using tongs, turn each slice over and repeat on the second side, 3-5 minutes in total cooking time.
  3. Roll 1/2 cup meat in a Bibb lettuce leaf. Repeat until all the meat is rolled. Transfer to a plate or a platter.
  4. In a small bowl, prepare the the clipping sauce. Whisk together the soy sauce, honey , ginger, sesame oil, and red pepper flakes.

** True Worcestershire sauce contains anchovies. If the kosher certification mark stands alone, then the percentage of anchovies is less than 1.6% of the whole product. Many rabbinical authorities say that this is okay to use with meat. If the kosher certification is on the label has a fish notation next to it, the level exceeds 1.6%; do not use it in meat dishes.

Page 27,  in the Playbook section, lists what you can do with the leftovers of the above recipe:

Make a tasty ASIAN BEEF SOUP with your leftovers: In a soup pot, heat 1 tablespoon canola oil. Add 1 sliced onion, 10 sliced shiitake mushrooms, and 2 teaspoons fresh grated ginger. Sauté until the mushrooms and onion sare wilted. Add 6 cups chicken stock.  1/4 cup shredded carrots, a handful of pea pods, and 1 thinly sliced stalk bok choy. Bring to a simmer; cook for 10 minutes. Mix in 1 tablespoon soy sauce, 1/2 teaspoon roasted sesame oil, and 1 teaspoon sriracha chilli sauce. Chop the leftover bulgogi and add to the pot along with 2 scallions thinly sliced on the diagonal.

Enjoy, enjoy!

SYR

06
Sep
10

A Talk with Susie Fishbein


Chatting with Susie Fishbein was just delightful. The woman is the consummate kosher icon, renowned for her best selling Kosher By Design series. Unpretentious and generous, food talk flows from her like honeyed streams of culinary consciousness.

All you KBD lovers out there are going to love Susie’s new cookbook Kosher by Design Teens and 20-Somethings, cooking for the next generation, it’ll arrive on shelves near you on October 27th. Susie was amazed at just how savvy her new target audience was. Many of these kids had grown up on her recipes, and possessed rather cultivated refined palates. This generation of teens and early twenties had choices we never had; they’ve grown up with a wide array of kosher fast food and fine dining choices; many of them developing knowledgeable health conscious preferences. The expansion of the kosher product landscape and the extraordinary array of new kosher products hitting supermarket shelves has made designing fresh new recipe ideas so much easier as a result.

Susie held 14 tasting parties for audiences of this demographic and was impressed with the sophisticated and intricate comments she received on the recipe evaluations. Desserts of course had big appeal, but taste testers were enthralled with almost all of the recipes included in the final version. Her upcoming book speaks to her young fans and tweenlings who want to get involved in the kitchen preparing fun, healthful, easy to make recipes. The new cookbook even includes markation features for vegetarian, gluten and nut free recipes.

Nowadays, most families have two working parents, three meals a day to put on the table; it’s a great gift for the kids to get involved in the kitchen preparing meals and lightening the load. I expect that we’ll love this new KBD entry, and can’t wait to be dazzled by the table-fare our kids will be easily preparing, as we relax –feet up-with our martinis after a long day at the office, waiting for the supper call. Hey, I can dream can’t I? But just think, we can send our young adults off to college, seminary, and their new apartments armed with a handy kitchen survival manual that will keep them happily healthfully engaged in Bistro Mio 101.

Taking full advantage of the moment, I asked Susie if she could give us a few pointers for the up-coming Yomim Tovim and how to avoid getting overwhelmed. Organization and advanced planning seemed to be the keys to success. Susie’s appreciates an artful elegantly set table. Don’t overdo the presentation by making too many dishes. Plan for a soup or salad, no more than two main dishes, a side dish and vegetable; end with an exciting delicious dessert at each meal. “You’re not looking to kill anybody at your table”; the courses should resemble service at a fine restaurant. “They don’t overwhelm you with tons of dishes, but rather serve singular aesthetic dishes that you’ll remember.” Prepare what you are comfortable with; tried and true recipes, with something new to add to the mix. Keep to fresh and healthy ingredients, don’t freeze, do your chopping and sauces in advance where possible, and have 80% of the food prepped and ready for the oven or stove. Don’t overcook; almost every culinary faux pas can be saved except for overcooking. Susie does her math, she takes the time to figure out how many 4- 6 ounce servings she’s going to need, so that she doesn’t overbuy or over prepare. “If you’ve put too much food on the table, people are going to eat more than they should.” With the four grand meals of Rosh HaShana plus Shabbat, it can really become too much of a good thing.

We look forward to reviewing Susie’s Kosher by Design Teens and 20-Somethings. Judging by the series popularity, by Susie’s passion for cooking and infectious enthusiasm I have no doubt it’ll be very successful. I’ll venture that even those of us a few days, or so, past the 20-somethings might also learn a thing or two.

SYR




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,651 other followers

Calendar of Posts

September 2014
S M T W T F S
« Jul    
 123456
78910111213
14151617181920
21222324252627
282930  

Archives

Visit our friends at the Kosher Wine Society

Noach: Stranded and Branded

Buy the book…

Category Cloud

18 Restaurant baking baking recipe baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Gotham Wines & Liquors Internet Radio Irving Schild Jack's Gourmet Jewish history kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Israeli wine kosher Italian cuisine kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

BlogTopSites


<a href="//www.blogtopsites.com/food-drink/" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//www.blogtopsites.com/v_158881.gif" alt="Food & Drink Blogs" />
<a target="_blank" href="//www.blogtopsites.com" style="font-size:10px;">blog sites


Follow

Get every new post delivered to your Inbox.

Join 7,651 other followers

%d bloggers like this: