Archive for the 'kosher cookbook authors' Category

07
Mar
13

Paula Shoyer Will be Our Guest This Evening…


shoyerThis evening at 10:00pm (Eastern Time), The Kosher Scene’s Internet Radio Show on BlogTalkRadio.com will host Paula Shoyer. Paula has been our guest before (here) and has always been an audience favorite.

Ms. Shoyer is the author of The Kosher Baker and is coming out with a new pastry book, on holiday baking, due out in August this year. Tonight we will talk about baking on Pessach.

Meanwhile, in case you missed it, why not listen to last week’s broadcast with  Leah Schapira - who’s been our guest before – and Victoria Dweck discuss their new book: Passover Made Easy: Favorite Tripple-Tested Recipes.

Please, listen in tonight at 10:00pm when we will be speaking with Paula Shoyer. We’ll be waiting for you!

CS

21
Nov
12

A Conversation with Susie Fishbein


Tonight on Blogtalkradio we will be speaking with Susie Fishbein, at 10:00pm (Eastern Time). Susie is the author of the Kosher by Design cookbook series. As she celebrates the 10th anniversary of the first book’s appearance she just published her eagerly awaited eighth title (Kosher By Design- Cooking Coach).

Susie Fishbein has been the featured celebrity guest on cruise ships as well as at week-long culinary adventures in Israel and Italy. She’s been profiled in The New York Times and CNN. The Forward has named her one of the 50 most influential Jews in America.

She was an honored guest at the White House in recognition of the National Jewish Heritage Month, she has taught at Macy‘s De Gustibus School of Cooking and has been a guest on dozens of network TV and radio shows. She’s also been featured at the Epcot International Food & Wine Festival at Disneyworld

Meanwhile, in case you missed it, why not listen to last week’s show with award winning cookbook author Jayne Cohen?

Please don’t forget to tune us in, this evening at 10:00pm (Eastern Time). We’ll be wait’n for ya!

CS

12
Nov
12

Jayne Cohen’s Jewish Holiday Cooking


The Jewish calendar is filled with celebrations, each has its unique foods and traditions. What better way to celebrate than with columnist, blogger, cook author Jayne Cohen‘s Jewish Holiday Cooking? Ms. Cohen covers the spectrum of Jewish cooking around the world. Her dishes – though often traditional – include many a delightful surprise, an update in taste.

The recipes are peppered with quotes from the vast world of Jewish writing ranging from the Talmud to Nathan Englander, from Chaim Grade to Sholem Aleichem, from the Zohar to Shmuel Hanagid and more. It is obvious this is not just a cookbook, it is a paean to Judaism, its timeless spiritual and cultural values, with the recipes representing a way to celebrate it all.

As I browse through the pages, it is obvious the author loves many genres of books, her quotes, her references, her intros to the individual recipes, her writing in general becomes “unputdownable.” As you leaf through, as you read through, not only do you see yourself at the very locals she’s traveled but you can smell and taste as well. Written in the best tradition of M.F.K Fischer, Joseph Wechsberg, Hillaire du Berrier and Ruth Reichl, Ms. Cohen leaves you begging for more…

With Chanuka coming up in less than a month, what could be better than an interesting latke recipe to whet one’s appetite?

Garlic-Rosemary Potato Latkes

Pareve
Yield: About 4 servings

These exceptionally fragrant potato pancakes require no topping or sauce as adornment. They are perfect as is, ready to accompany any roasted or grilled chicken or meat.

Ingredients:

  • About 1 1/2 pounds Yukon gold or 3 large russet (baking) potatoes, peeled
  • 2 tablespoons coarsely chopped garlic
  • 1 tablespoon fresh rosemary leaves
  • 1 large egg, beaten
  • 1 tablespoon matzoh meal or unbleached all-purpose flour
  • About 3/4 teaspoon salt
  • About 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder
  • Olive oil, for frying
  • Sea salt (optional)

Directions

  1. Shred the potatoes, using the shredding disk in a food processor. (Don’t wash out the food processor–you’ll be using it again right away.) Transfer the potatoes to a colander or strainer and use your hands or a wooden spoon to press out as much moisture as possible.
  2. Remove the shredding disk from the processor and replace with the steel blade. Return about one third of the shredded potatoes to the food processor. Add the garlic and rosemary and process, using the pulse motion, until roughly pureed. Transfer the mixture to a large bowl. Add the remaining potatoes, the egg, matzoh meal or flour, salt and pepper to taste, and the baking powder to the bowl. Mix until thoroughly combined. Let stand for 10 minutes to mingle the flavors.
  3. In a 10- to 12-inch heavy skillet (cast-iron is ideal), heat about 1/4 inch of oil over high heat until hot but not smoking. Drop 1/4 cup of the potato latke batter into the pan and flatten with a spatula. Repeat with more batter, cooking no more than 4 or 5 latkes at a time; crowding the pan will give you soggy latkes.
  4. Regulate the heat carefully, reducing it to medium as the latkes fry until golden and crisp on the bottom, about 4 minutes. To prevent oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes carefully. Fry until crisp and golden on the other side.
  5. It’s best to flip the latkes only once, so that they don’t absorb too much oil. So, before turning, lift the latkes slightly with the spatula to make sure the underside is crisp and brown.
  6. As the latkes are done, transfer them to paper towels or untreated brown paper bags to drain.
  7. Continue making latkes in the same manner until all the batter is used. If necessary, add more oil to the pan, but always allow the oil to get hot before frying a new batch.
  8. Serve straightaway, sprinkled with a little coarse salt, if you’d like. Or if necessary, keep the latkes warm in a 200 degree F oven (arrange them in a single layer on a rack placed over an oven-proof platter or baking sheet) and serve when they are all ready to be brought to the table.

From Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations
by Jayne Cohen (print edition: Wiley 2008; e-book: 2012).
Visit jewishholidaycooking.com

Enjoy, gentle reader, enjoy! And… don’t forget to tune in this coming Wednesday at 10:00pm (Eastern Time) when we will be talking with Jayne Cohen; we’ll be waiting!

CS

25
Oct
12

Kosher by Design Cooking Coach Book Signing


It’s always interesting to see how fame re-frames a person.  This past Tuesday eve – on the tenth anniversary of Susie Fishbein’s first book of her wildly successful Kosher by Design (published by ARTSCROLL) – the launching of her 8th cookbook (Cooking Coach) took place at Pomegranate Supermarket.

Photos by: Photos by Tibor Tóth

Gavriel Sanders introducing Susie Fishbein..


Susie, fresh from a summer cooking tour of Tuscany, is as gracious, unpretentious and down to earth as ever.  Amazingly, she still has that warm, approachable ‘everywoman’ in the kitchen, poised well within a comfort zone honed by years of test and taste experimentation and exploration of ingredients prepping meals for family and friends. Her early training as a teacher who inspired fourth graders to harness the essential techniques and tools beyond the blackboard factoids through cementing experiences, was very much in evidence now as chef extraordinaire. Susie seeks to achieve similar goals for her avid fans in cooking coach; “My true job is to free people from cookbooks and the written word to become more intuitive cooks

Susie, in action!

As Albert Einstein once said: “I never teach my pupils; I only attempt to provide the conditions in which they can learn.”   Susie ‘s latest features easy to follow step by step pictorial Game Plan covering essential equipment, stocking one’s kitchen and key essentials for prep and cooking of meat & poultry, fish, salads & soups from appetizers through desserts. Cooking Coach has a well-organized Playbook detailing creative makeovers for yesterday’s leftovers to new alternate dishes bearing but a dash of resemblance.

Fellow bloggers and members of the press sampled Playbook in action as Susie demoed onstage; ground turkey sautéed with frozen spinach transformed into three wonderful fresh dishes: Turkey Taco Eggrolls, Turkey Stuffed Mushrooms and a terrific pasta penne dish using Pomegranate’s own Marinara Sauce.

Turkey Taco Eggrolls

Gavriel Sanders, Artscrtoll‘s publicist for the Kosher by Design series, mc’d and fielded questions from the audience, delivering a seamless media event. Pomegranate was the perfect host and venue for this private media reception.

Susie Fishbein and her dad, at the book signing

Susie signed copies of the complimentary Kosher by Design Cooking Coach that the evening’s participants received in their swag bag along with complementary products from Pomegranate.  A full review of Susie’s new cookbook will be featured here next week along with a recipe. Thanks to Susie Fishbein and Pomegranate for a most delightful evening and an exciting new cookbook to reach for, until we intuitively ‘get it’ and need but reach within.

SYR

03
Sep
12

Apple Tart


[Gloria Kobrin, who graced our internet broadcast on August 15th - just a few weeks ago - graciously agreed to share one of the recipes from her Kosher Cookbook app for iPhone and iPod. Gloria shares her recipes and cooking tips on her Kosher Cookbook page on Twitter.com/Koshercookbook, on Facebook:  http://www.facebook.com/KosherCookbookApp?ref=nf, and on her blog at: www.koshercookbook.blogspot.com. While this dessert can be enjoyed at any time, it acquires special significance during Rosh Hashana. CS]

Apple Tart

Photo by: Gloria Kobrin

Serves 10-12

The sweetness of the apples and vanilla contrasted with the tart marmalade and Grand Marnier baked in a rich crust is spectacular. The extra hand work is worth it.

Ingredients

Crust

  • ¼  pound pareve margarine
  • ½  cup confectioner’s sugar
  • 2 egg yolks
  • 3 tablespoons  ice water
  • 1 ¼ cups flour

Apple Filling

  • 8 large Golden Delicious apples
  • ¼ pound pareve margarine
  • One inch piece of fresh Vanilla bean
  • ¼ cup confectioner’s sugar
  • ½ cup tart orange marmalade
  • 2 tablespoons Grand Marnier (see comment and substitute)
  • 1 tablespoon water
  • Optional: 3 ounces toasted sliced almonds

Equipment

  • 11 inch flan ring (or quiche pan with removable bottom)
  • Cookie sheet
  • Baking parchment
  • Electric food processor
  • Large skillet
  • Fine sieve
  • Pastry brush

Directions

  1. Line cookie sheet with baking parchment and place flan ring on top of it. Set aside.
  2. Put flour and ½ cup sugar in bowl of processor with steel knife attached. Pulse a few seconds.
  3. Cut ¼ pound margarine into slices and add them to bowl. Pulse again until mixture resembles crumbs.
  4. Beat yolks with water.  Pour this mixture through feeding tube while the processor is running . Turn off processor when a ball of dough has formed. It will be quite soft.  Scrape all dough into the center of flan ring and press it around the ring and up the sides until you have formed a tart shell. Chill for one hour at least.
  5. Prepare apples while crust is chilling. Peel, quarter and core 3 apples. Slice them paper thin by hand or in the processor.
  6. Melt ¼ pound margarine in skillet. Slice the Vanilla bean in half but leave its spine intact. Add vanilla bean to melted margarine. Add sliced apples to pan and stir constantly until apples have browned. Press down on the vanilla bean to make sure that it has released all its seeds onto the apples. Remove vanilla bean.
  7. Remove tart shell from refrigerator. Arrange sautéed apples in an even layer on the bottom of shell.
  8. Preheat oven to: 400 F.
  9. Peel, quarter, core and slice remaining apples thinly. Place these apples in consecutive layers on top of the sautéed ones. Keep layering apples until they are all used up.
  10. Sift ¼ cup confectioner’s sugar over top of tart. Place tart in oven and bake for 45-60 minutes. Watch it carefully to be sure crust doesn’t burn. It will darken considerably.
  11. Place apple tart on cooling rack. Melt marmalade with one tablespoon water (can be done in microwave).  Stir in Grand Marnier. Brush glaze gently over the top of the tart. Sprinkle with toasted almonds if desired.  Chill. Serve tart at room temperature.

Enjoy, gentle reader, enjoy!

CS

15
Aug
12

On Tonight’s Internet Radio Show: A Conversation with Gloria Kobrin


This evening at 8:00pm (Eastern Time), The Kosher Scene Radio Show will host Gloria Kobrin. Who is Gloria?

Gloria Kobrin, has been married for 40 years. As a mother of two, grandmother of two, she’s cooked her whole life for groups ranging from 4 to 100. She specializes in creating delicious gourmet food that is not only easy enough for the home cook to prepare but also happens to be Kosher. Mrs. Kobrin is the author of the Kosher Cookbook App for iPhone and iPod.

Gloria shares her recipes and cooking tips on her Kosher Cookbook page on Twitter.com/Koshercookbook, on Facebook:  http://www.facebook.com/KosherCookbookApp?ref=nf, and on her blog at: www.koshercookbook.blogspot.com.

Soon after Gloria married she, and a friend, began the Kosher Gourmet weekly column in the Jewish Week. She also taught a Lunch and Learn series of cooking classes at Yeshiva University, while – at the same time – selling boutique baked goods from her home: fruit tarts, candied nuts, and specialty birthday cakes.

Besides cooking, and baking, she’s been quite busy ghost writing poems and speeches for Bar Mitzvahs, weddings and miscellaneous celebrations. She has a certificate in translation (French to English) from NYU School of Continuing Education and is a trained mediator  for community issues and has additional training in family and divorce mediation.

We will be discussing not only her cooking and baking, but who she is as a person and as a proud Jew.

Meanwhile, in case you missed it please listen to our archived show with Menachem Lubinsky, the walking encyclopedia of kosher marketing and its history.

Please tune us this evening on BlogTalkRadio.com/kosherscene, at 8:00pm (Eastern Time), The Kosher Scene Radio Show will host Gloria Kobrin. We’ll be wait’n for ya!

CS

19
Mar
12

The Kosher Scene’s Radio Show for this Week


This coming Wednesday evening (March 21, 2012), at 8:00 pm (Eastern Time), we will talk with Lévana Kirschenbaum about her newest book, The Whole Foods Kosher Kitchen. The book was originally published as a paperback in November. While we praised the contents, we were nonplussed with the book’s production. This week the book makes its appearance in a larger, hard bound, format, with easier to read fonts and layout. The photography, by Meir Pliskin, has undergone a huge change as well.

While the appearance changed radically, while the new book is truly a pleasure to behold, the contents are the same. At the time, my co-blogger SYR wrote:

Though aesthetically the book’s layout is rather ordinary looking, the content is superb. It’s jam-packed with healthy mains, soups, salads, pastas, beads and desserts; aside from the general index, the cookbook includes a Passover index and a gluten-free index, with recipe notations indicating gluten free or gluten free adaptable. The recipes and text reflect a seasoned master chef who poured her culinary heart and soul into this cookbook. All content is meticulously organized and the format though visually lackluster nonetheless delivers the author’s usual witty humor and éclat in a most lively entertaining way.

Truly a hitchhiker’s guide to all things good-for-you and delicious, you’ll get never-ending use out of this comprehensive culinary work. The variations that accompany the recipes are awesome as are the tips and running commentary that weave through the pages. It’s like having a master chef or super balabusta mom right there with you preparing your best. Meir Pliskin’s photographs are tastefully done though the publisher’s cropping and cheap printing is somewhat disappointing. Lisa Young’s nutritional info though not revolutionary in content, serves as a useful reminder of healthy choices.

We will be speaking about the joys of whole food, this book is geared to the cook that wants healthy and delicious fares for her family but who doesn’t much care about the fuss of spending hours preparing the food.

Meanwhile, in case you missed them, please listen to the two shows we did last week: Alec Borenstein – Success Coach, Motivational Speaker and 9th Kosher Wine Extravaganza.

Don’t forget to tune us in this coming Wednesday evening (March 21, 2012), at 8:00 pm (Eastern Time) on BlogTalkRadio.com/kosherscene. We’ll be looking out for ya!

CS

07
Mar
12

Chef Geila Hocherman’s Hamentashen With Four Fillings


As featured in her brand new cookbook, Kosher Revolution, Geila Hocherman teaches us how to make hamentashen in print and on video:

Hamentashen with Four Fillings

Crust

  • 2 1/2 cups flour, plus more for flouring work surface
  • 1 1/2 tablespoons baking powder
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 tablespoon orange juice (optional)

Poppy filling

  • One 2-ounce jar poppy seeds
  • One 12-ounce jar black currant jam
  • 1/2 cup raisins, soaked in boiling water until soft, drained
  • 1/4 cup breadcrumbs

Raspberry filling

  • One 12-ounce jar raspberry jam
  • 1/2 cup chopped walnuts
  • 1/2 cup breadcrumbs

Apricot Filling

  • One 12-ounce jar apricot jam
  • 1/2 cup dried cranberries, soaked in boiling water until soft, drained.
  • 1/2 cup breadcrumbs

Coconut -Chocolate- Hazelnut Filling

  • One 13-ounce jar Nutella, or other
  • chocolate-hazelnut spread

Photo by: Antonis Achilleous - Kosher Revolution, page 181

  1. First make the crust. Sift the flour and baking powder onto parchment paper. In a bowl of a stand mixer fitted with the paddle attachment, combine the oil, sugar and vanilla, and blend at medium speed. One at a time, add the eggs, incorporating the first before the adding the second, and blend. Add the orange juice, if using and blend. Reduce the speed and add the flour mixture, gradually to make a dough.
  2. Divide the dough into 2 parts and flatten each to make a disk. Wrap each disc in plastic wrap, stack the discs on a plate, and refrigerate until the stiff enough to work easily, at least 2 hours.
  3. Meanwhile make the filling(s). For the poppy, raspberry-and/or apricot fillings, combine the ingredients in small bowls, stir to blend, and refrigerate for 1 hour. For the chocolate combine the ingredients in a small bowl. Transfer half the filling to the centerof an 18 inch piece of plastic wrap, fold the wrap over the filling to enclose it, and squeeze the mixture to create a log 1-inch in diameter. Repeat with the remaining filling and freeze the logs.
  4. Preheat the oven to 350 F. Flour a work surface well and roll 1 of the discs out on it. Using a 3-inch glass or round cookie cutter, cut out rounds. Pipe about 1 tablespoon of the poppy seed, raspberry and/or apricot filling(s) in the center of each round, wet the edges with water and bring up the dough together to seal. Alternatively, drop the filling onto the dough by heaping tablespoons. For the chocolate filling, cut the frozen logs onto 1/2 inch discs. Fill the rounds by placing a disc in the center of each form and seal.
  5. Transfer the hamentashen to 1 or more cookie sheets and bake, in batches if necessary, until pale gold 12 or 14 minutes. Transfer to a rack and cool.

Enjoy, gentle reader, enjoy!

CS

03
Feb
12

An Author and Her Cookbooks – Part 1 – The Kosher Carnivore


June Hersh is one remarkable woman. She’s got this articulate impresario presence that combines wisdom and know-how in a Jewish Oprah/ Martha Stewart kind of way. Pick a subject matter and June will research, write and perfect a delightful, informative product that is instantly marketable. Here I am, a Holocaust survivor’s daughter internally struggling for years to articulate some memorial to my parents’ heritage and experiences while, American rooted, June comes up with a sensitive sideward entrée onto the experience through recipes and stories of Holocaust survivors. Her first book (Recipes Remembered: A Celebration of Survival) is compassionate to their plight, a paean to their survival and achievement in a new land.

I gave a copy to my mother and she began sharing some of her own kitchen experiences with her mother; the last of which was her locking the pantry the day they were taken away, her mother saying “Little one, you won’t need to lock the pantry anymore.” My family’s memoirs, though ever present, are still too raw to pen.

In June’s new cookbook The Kosher Carnivore, she again does thorough research and walks us through the kosher meat process; from the biblical origins of what makes an animal kosher or not, through the koshering and cuts of meat. The recipes present us with core popular, culturally mixed, dishes that bring out the best in the various cuts of meats described in her cookbook.

Ben Fink‘s photography is well done in warm tones that subtly speak of treasured old dishes and new favorites (I wish there was more of it!). The layout is very functional, easy to follow with “Behind the Counter” and “Side Note” tips, the cross-section of variety all make it a cookbook I will refer to again and again! I highly recommend it not just for audiences familiar with kosher but also for those who are just discovering the world of Jewish culinary traditions.

Choosing a favorite dish from the book, was no easy task, there were quite a few I had tried and so many more I can’t wait to try; but I thought this one – which I’ll be trying this evening on Shabbat – was an interesting update to a cut of meat of meat I’ve always loved.

Coffee-Crusted Hanger Steak

Why not save time and have your coffee with your dinner rather than after? Freshly ground espresso beans and lots of companion spices combine to give a little jolt to the seared crust of this full-flavored steak.

Serves 2
Start to Finish: Under 30 minutes

  • 2 tablespoons espresso or strong coffee beans, freshly ground
  • 1  teaspoon cumin
  • 1 teaspoon ground ancho chilli pepper
  • 1 teaspoon Spanish smoked paprika (pimentón)
  • Kosher salt and freshly ground black pepper
  • 1 (1 to 1 1/2 pound) hanger steak, halved
  • Canola Oil

Detail from Ben Fink’s photo in The Kosher Carnivore

Preheat the grill or a stovetop grill pan. Grind the coffee and then the spices in a spice or coffee grinder and pour the ground mixture out onto a large plate. Let the steaks come to room temperature, then coat them in oil and roll each steak in the ground-coffee-and-spice-mixture. Grill about 15 minutes for rare to medium-rare, turning the steaks to brown on all sides. Let rest for 10 minutes, loosely covered in foil, then cut into large slices on the diagonal.

Feedback
Did you know that the humble jar of paprika, which many people think is reserved for sprinkling on deviled eggs, not only provides a great splash of color, but also a terrific flavor boost? Your pantry probably holds a jar of sweet supermarket paprika, but let me tempt you to invest in the Hungarian variety, which will wake up most dishes with its earthy and slightly peppery flavor. Paprika was first processed in Hungary and is derived from red peppers, and can have a bit of a bite. For a spicier kick, try using hot paprika, and if you want that mellow smoky taste then reach for Spanish paprika, also known as pimentón.

Enjoy!

SYR

25
Jan
12

A Conversation with June Hersh


This evening on our radio show we will talk with June Hersh, author of Recipes Remembered: A Celebration of Survival and Kosher Carnivore. June is teacher, writer and passionate home cook.

In Recipes Remembered she not only gives us some great recipes of yesteryear, but the author brings us  the personal stories of Holocaust survivors, or their children, with memories of their childhood, their struggle for survival, ultimate success and each one’s personal favorite recipe. It is a book filled with love and admiration, as only someone who understands life and is passionate about food could write. In a way it is as a record of Jewish life as it was, a glimpse of what we lost…

In Kosher Carnivore, the author gives us her favorite meat recipes but teaches us how to buy meat, which cuts are best for what type of meal, she also talks about wine and food pairing. Both her books are beautifully written, both are more than just cookbooks!

We will be speaking to her this evening at 8:00pm (Eastern Time) on BlogTalkRadio.com. June Hersh is an exceptional writer, a superb storyteller we a passion for all things Jewish. As we speak to her tonight, her charm, her warmth, her genuineness, will shine trough, enveloping each and every listener.

If you missed last week’s broadcast about The Peppermill, you can hear it right here.

Please tune us in this evening at 8:00pm (Eastern Time) on BlogTalkRadio.com. We’ll be waiting for you.

CS




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