Archive for the 'Lévana' Category

07
Nov
14

Levana’s Pasta with Roasted Cauliflower and Bread Crumbs Topping Recipe. Gluten-Free Variation


A couple of weeks ago, Chef Sara Black and I had the pleasure of dining with the famed Lévana Kirschenbaum at her apartment. She graciously agreed to let me post the recipe of my favorite dish of the the evening.

Pasta with Roasted Cauliflower and Bread Crumbs
Gluten-Free Variation

kosher-scene-copyright-copy22

Pastasalad2

I love the robust flavor of  cauliflower, and the roasting intensifies it even further.  I use frozen cauliflower, as it is already cut, cleaned, and every bit as delicious and nutritious! Attention Gluten-Free readers: This is for you too!

Although this dish needs no help from the usual pasta suspects to be fantastic, feel free to jazz up this recipe some more with one of the following: Minced anchovies or sardines, capers, grated parmesan, toasted nuts. In this case make absolutely sure to include no salt in your recipes, as one of these additions will be amply enough to salt the whole dish.

Ingredients

  • 2 pounds frozen cauliflower florets, larger pieces cut smaller
  • 6 slices bread, any kind including GF
  • ¼ cup olive oil
  • 8 cloves garlic
  • ½ cup basil leaves, packed
  • 1 bunch flat parsley
  • Salt and pepper to taste
  • 2 good pinches nutmeg
  • 1 pound pasta, boiled and drained (rice noodles or other GF pasta OK), 1/2 cup cooking liquid reserved
  • ¼ cup more olive oil
  • Pine nuts, for topping

Directions

  1. Preheat the oven to 475 degrees. Line a cookie sheet with foil or parchment and spray with vegetable spray. Spread the cauliflower florets in one layer on the cookie sheet, and spray again generously with vegetable spray.
  2. Line another cookie sheet with foil or parchment. In a food processor, using the pulse button, process the bread, olive oil, garlic, basil, parsley, salt, pepper and nutmeg, until you get coarse crumbs. Place them on the second cookie sheet. Place both sheets in the oven, using upper third rack for the crumbs, and lower third rack for the cauliflower. Bake about 25 minutes, check a couple times on the sheets. The crumbs might be ready first. The cauliflower should be nice and dark.
  3. In a platter, toss the pasta with the cauliflower, the reserved liquid, the crumbs and the added oil, and serve hot. Top with pine nuts.

Together with the Branzino fish entree we had next, we washed it all down with a delightful bottle of red – Ramon Cardova Rioja. Just like every time I ate Lévana‘s homeit was a meal to remember!

Enjoy, gentle reader, enjoy!

CS

31
Oct
13

Pre-Kosherfest Kosher Feast 2013


This past Monday, October 28th, my co-blogger SYR and I attended the Pre-Kosherfest Kosher Feast 2013. It was held at J Soho -formerly Jezzebel (323 West Broadway, off Canal Street, New York, NY 10013 – Tel: 646,410.0717) – and was organized by Roberta Scher (Koshereye) and Esti Berkowitz (Primetime Parenting). The beautiful, contemporary, decor would have made it a perfect venue for the event. kosher-scene-copyright-copy22

I seem to remember different faces in Leonardo Da Vinci's original, I'll have to check it out next time in  Milano... I'm sure neither Woody Allen, nor Albert Einstein, nor Daniel Radcliffe and the others were there. Maybe my memory is playing tricks on me?..

I seem to remember different faces in Leonardo Da Vinci’s original, I’m sure neither Woody Allen, nor Albert Einstein, nor Daniel Radcliffe and the others were there. Hmmnn… maybe my memory is just playing tricks on me?

The evening started at 5:00 pm with networking and a wine tasting presented by the Royal Wine Corporation under the able guidance of Shlomo Blashka. Throughout the evening, both for SYR and I, the undisputed favorite wine was Pacifica‘s Cabernet-Merlot 2011. It shows blackberry, dark chocolate, toast and a hint of vanilla, on the palate it offers a soft structure with firm tannins, silky smooth and a long finish. The awardees were called out during the meal… Soho2 Old friends, familiar faces and the faces behind famous names were just some ingredients contributing to the evening’s success.

Lévana, SYR, Shifra Klein (Joy of Kosher Magazine), Alessandra Rovati (Dinner in Venice) and Gil Marks (Encyclopedia of Jewish Food)

Lévana, SYR, Shifra Klein (Joy of Kosher Magazine), Alessandra Rovati (Dinner in Venice) and Gil Marks (Encyclopedia of Jewish Food)

Awards were given to some of the pioneers in the kosher industry such as: Susie Fishbein, Laura Frankel, Norene Gilletz, David Herzog, Gil Marks, Lévana Kirschenbaum, Menachem Lubinsky, Joan Nathan and more.

Executive Chef at the Spertus Kosher Catering Featuring Cuisine by Wolfgang Puck at the Spertus Institute of Jewish Studies in Chicago

Lara Frankel (Shallots – Chicago and New York) currently Executive Chef at Spertus Kosher Catering Featuring Cuisine by Wolfgang Puck at the Spertus Institute of Jewish Studies in Chicago

Susie Fishbein

Susie Fishbein

Old and new friends, good conversation, superb wines a perfect recipe for a meal and a memorable evening.

CS

12
Sep
13

Grill 212


Recently, I had the pleasure of having lunch with Lévana (of the late, lamented, Lévana’s Restaurant fame) at Grill 212 (212 W. 80th Street; New York, NY 47455 – Tel: 212.724.7455) – a quaint little restaurant, with only 14 seats – in the Upper West Side. We started the meal with my favorite soup… Yemenite Beef Soup

kosher-scene-copyright-copy22

G212-1

It came with Kubana bread and Hilba Schug. The soup was flavorful, with lots of beef, the Kubana bread – straight from the oven – moist and buttery in taste, the Schug was the perfect spicy complement to it all. We followed it with a juicy, all around perfect, Hamburger and Fries

G212-2

We segued into a Falafel, Moroccan Cigars and Fries…

G212-3

Again, a complex amalgam of flavors came trough making this platter truly unforgettable. The fries were just crispy enough, the cigars and falafel balls revealed subtle nuances I had never experienced in American eateries. But the pièce de résistance was about to come…

g212-8-(1)

Molten Chocolate Coke, oozing with all the goodness and sweetness of that superb, melting, burnt amber substance. There were more desserts ranging from chocolate cake to baklava and more; each unforgettable, each a tribute to a king’s palate!

I went back for lunch, this past Tuesday. I ordered their Lamb Shish Kebob and the Kubana, while Lévana ordered Pargiot;  the portions were large enough not only to fill me up, but I took home enough leftovers to feel filled up at dinnertime. And the Elephant cookies – that I took home – were undescribable delicious, of course!

The place is small and unpretentious, the presentation could use a few pointers, but the taste…  ahhh, the taste… more than makes up for those perceived shortcomings.

I guess I’ll just have to keep going back again and again…

CS

06
Jan
12

Orchideä, Revisited


One of the delights of the Chanuka holiday is that it’s not complicated by Shabbat like restrictions, making travel and friendly get-togethers all the more versatile, recreational and enjoyable. Since I miss most of the regular Rosh Chodesh gatherings with friends, I especially welcome this warm chilled time of year to visit with friends and family.

Towards the end of ChanukaCS and I had brunch at Orchideä (4815 12th Ave, Brooklyn, NY 11219 — Telephone: 718-686-7500) with our dear intimate friend, gourmet extraordinaire, Lévana. The tables were packed with clients; a confluence of Amit women, tables filled with young families, friends and business associates. Lévana and I had been to an Orchideä brunch a while back, when she made several suggestions to Mazal, an Orchideä partner with Ofer Cohen, which were happily implemented.

The Salad Bar got restocked twice while we were there...

We enjoyed an expanded salad bar and sushi assortment.

The Sushi Boat, in between refills

Hot main dishes included veggie and cheese stuffed manicotti (perfectly, deliciously, done!!), teriyaki salmon, herbed fish-balls, sautéed vegetables and ziti with vegetables.

CS' salad choice...

Lévana commented: “The yardstick of a good restaurant is good soup, good coffee and good salad”. On this particular visit, the soup was not up where we expected it to be and the coffee started out a bit weak, everything else – however – looked and tasted fresh and delighfully flavorsome. After voicing our concerns, Mazal, most generously served us a round of cappuccinos that were far improved.

Beautifully presented, supremely tasty!

Then we partook of an incredible delicacy… a lovely delicious dish of skewered striped bass teriyaki on a bed of shredded beets and carrots accented with baked garlic; a most chromatic artistic presentation. Like a welcoming crackling fireside hearth kinking out winter’s chill, our conversations were dear, cozy and hard to leave. But, with its beautiful decor, its aromas, its great food, its good service and attentiveness to customer’s suggestions Orchideä is always hard to leave!

SYR

25
Aug
11

Cioppino


This past Monday eve, SYR and I attended Lévana‘s Dinner and a Show: Light Italian Feast. As usual it was enjoyable, educational and absolutely DELICIOUS! Certainly one of the best cooking classes I’ve ever attended.

We especially liked the Cioppino and Lévana graciously allowed us to post her recipe:

Cioppino

Ingredients

  • 1/3 cup olive oil
  • 6 cloves garlic
  • 4 ribs celery, peeled
  • 2 red peppers
  • 1 large onion, quartered
  • 1 fennel bulb, quartered, centers removed, sliced-thin
  • 3 leeks, darkest parts removed
  • 1 large can (28 oz.) crushed tomatoes
  • 2 cups dry white wine
  • 6 cups water
  • 6 bay leaves, or 1 teaspoon ground
  • 2 good pinches saffron
  • 2 tablespoons paprika
  • 1 tablespoon anise and fennel seeds
  • Good pinch cloves
  • Good pinch red pepper flakes
  • 2 2-ounce can anchovies, drained and rinsed
  • 1 side salmon (about 3 pounds), cut in large cubes
  • 1 pound flaked mock crab
  • 1 large bunch flat parsley, minced

Directions

Heat the oil in a heavy wide bottom pot. In a food processor coarsely grind the garlic, celery, pepper and onion. Add the ground mixture to the pot, with the leeks, and sautè until translucent. Reduce to medium and cook for 30 minutes. Add the fish and parsley and cook just 5 more minutes. Ladle into soup bowls, and serve with good toasted bread or croutons.

Though it took me more 60 years to even taste fish, I can assure you (as does, SYR) that these was an incredibly tasty soup with a rich array of subtle flavors. Considering the ingredients… I can actually say…. it’s good for you, as well!

Enjoy, gentle reader, enjoy!

CS

25
Jul
11

This Week’s Events…


The $32.00 Prix Fixe Special Menu at 18 Restaurant continues:

240 East 81st Street, New York – (212) 517-2400

THE KOSHER SCENE SPECIAL DINNER PRIX FIXE MENU

$32.00 per person, tax and gratuities not included. All wine, beer and alcohol billed separately.
Any item ordered, not on the Prefix will be billed separately

May not be used in conjunction with ANY other special

APPETIZER

Combination Platters:

Humus, Babaganuosh, Turkish Salad, Tahini

Mixed Green Salads

Assorted Breads

ENTREE

Eighteen Mixed Grill Kebob Special Combo Platter:

Chicken

Beef

Side Dishes: Choice of 2

grilled vegetables

french fries

mashed potatoes

basmati rice

DESSERT

Coffee/tea

Assorted Rugelach or Slice of Cake

Cold beverage (non alcohol) included

The food’s delicious, the price is very reasonable, the portions are generous, the ambiance is elegantly casual, a perfect eatery to take your wife, your date or the family. Go ahead, treat yourself! All of you deserve it. (For this Prix Fixe, please print out the following  .pdf)

18 Restaurant
240 East 81st. Street (map)
New York, NY
Telephone 212.517.2400
www.eighteenrestaurant.com

With the Nine Days fast approaching, tonight’s cooking demo by Lévana features:

Monday, July 25th

The meatless feast. Gluten-free

The nine days are almost upon us. Thank Goodness we hear less and less grumbling about being “limited” to meatless dining: Incidentally, this is the way we eat at home all week, so no hardship here, only delicious treats, with sizzling international flavors.

  • White gazpacho
  • Artichokes and carrots in lemon sauce
  • Mock crab cakes with red pepper coulis
  • Linguini with roasted cauliflower and bread crumbs topping
  • Green fruit salad
  • Pecan lace cookies.
Enjoy 18 Restaurant and Lévana’s Dinner and Show, gentle reader.
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
21
Jun
11

Live at Nargila – Part 3 – Tomorrow’s Radio Show


Tomorrow we will once again, be’ezras Hashem, be transmitting live from Nargila Grill (1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700). Why? Because… tomorrow the owner’s mother will be cooking her famed Bukharian dishes.

A corner at Nargila Grill...

With me will be Alessandra Rovati (Dinner in Venice), Esti Berkowitz (Primetime Parenting), Levana Kirschenbaum (Levana Cooks), Kim Amzallag (Kosher Inspired/Mishpacha Magazine), Marlene Mamiye (The Jewish Hostess), and Suzannah Raff (The Kosher Shopaholic).

Another corner...

We will discuss the cultural differences in Jewish foods, how the Jews throughout history were influenced by the local environment, but still managed to keep a strong Jewish tradition. It’s been said that its food defines a people, we will discuss how we adapted ourselves how the Jewish cuisine evolved and is far more than just gefilte fish, brisket and tcholent.

You can tune in to us at 7:30pm (Eastern Time) tomorrow evening at: http://www.blogtalkradio.com/kosherscene or you can join us at Nargila Grill ((1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700) for an evening of great talk and superb food. Nargila Grill is under the hasgacha of of the O K Labs.

I can’t wait to be surprised by owner/manager Michael’s mother cooking, I’m sure we’ll likely wash with some lepeshka bread, have some plov (Bukarian rice), or maybe we’ll have some samsa? or kebobs? Hmmnn, my mouth is watering! Oh, what’s the use, I better not think about and just taste whatever delicacies as they come.

So, gentle reader, considering the great food and the low prices we’ll we see you there? Why not come over and say hello?

CS

25
May
11

A Cookbook for our Times


Fame and fortune come and go these days in a twittered flurry of viral activity signifying not much at all. The famous and infamous become blurred distinctions as we dismiss events with hurried trigger happy flicks of ADHD fingertips itching for the next headline or news byte. We live in a society ruled by obsolescence, disposability, surface chic and ‘what’s in it for me?’ priorities.

It’s hard not to get caught up in the frenzied momentum of the transitory inane; yet some rare individuals manage to adapt to the paroxysm while maintaining their intrinsic skill-set, talents, passions and beliefs. Some of these self possessed champions rarer still can reach out and teach with mass appeal, sharing wisdom, talent and their years of expertise so that even the maniacally distracted stop and take notice.

There is no better master teacher in the culinary world than Levana Kirschenbaum. The woman is a firebrand of positive delightful anecdotal information on fresh healthy wholesome easy ways to cook delicious meals. In her new cookbook, which I got a sneak peak of, Levana holds nothing back. All her collective years of experience are evident in this latest cookbook gem.

With more than 350 recipes in its general index, it includes over 250 delicious gluten-free adaptations and more than 250 Passover friendly dishes. All of these use natural, healthy, wholesome ingredients; what could be better at a time when we becoming increasingly health conscious about our food intake?

The Whole Foods Kosher Kitchen is a precious dowry of cooking essentials that any loving mother would pass down to her daughter as a loving legacy of easy and healthful food preparation. This tell all manifest destiny of healthy cooking has wonderful recipes, with multiple variations on a theme, detailed with beautiful pictures, formatted for ease of use, organized and indexed for quick referencing and recipe selection. It’s like all her collections rolled into one, you’re going to love it and come back to it as ‘the source’ time and again for preparing delicious nearly effortless meals. I’ll bet it goes digital! For now you can see it on the shelves by June 1st. Don’t miss it!

Pasta with mock crab , artichokes, and olives. Photo by: Meir Pliskin

SYR

17
May
11

Never Say This is the Final Road for You…


The Kosher Scene is far more than just food and wine, our Internet Radio guest tomorrow evening will be Irving Schild, Professor Emeritus and former Photography Department Chairman at New York City’s prestigious Fashion Institute of Technology and Chief Photographer for MAD Magazine. During his more than four decades in his chosen field he has traveled to many near and remote, familiar and exotic parts of the world, for his clients as well as his own creative pursuits. We will discuss his current book project on the rebirth of many Jewish communities in Europe, reborn in spite of Hitler’s (Yimach shmo!) attempts to permanently destroy them. He will show us, as the Partisans Song (Zog nisht keyn mol – Never Say) went, that in spite of the odds, in spite of the number of murderous attempts on the Jewish Nation, the Jewish Phoenix always rises from the ashes, from the blood, from the pain, from the tears!

Last week’s show featured the Puah Institute, we spoke with their Director General, Rabbi Gideon Weitzman, in Jerusalem and Mrs. Leah Davidson, Director of the American branch. We talked about their work on behalf of infertile couples, their free counseling services, their supervision services and more. If you missed it, you can hear the archive here: What is the Puah Institute?

Please listen to our conversation with Irving Schild, photographer extraordinaire. Tune us in at 8:00 pm, tomorrow evening – Wednesday, the 18th of May. You can find us right here: Talking with Irving Schild . Irving is a fascinating personality, this show promises to be interesting, informative while filling every Jewish heart with pride at our quiet revenge against those who would have annihilated us.

CS




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

Join 7,815 other followers

Calendar of Posts

December 2014
S M T W T F S
« Nov    
 123456
78910111213
14151617181920
21222324252627
28293031  

Archives

Visit our friends at the Kosher Wine Society

Noach: Stranded and Branded

Buy the book…

Category Cloud

18 Restaurant Abigael's baking 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 Jeff Nathan Jewish history Kim Amzallag 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 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 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 7,815 other followers

%d bloggers like this: