Archive for the 'Pam Reiss' Category

09
May
13

Beer Cheese Soup


With Shavuoth fast approaching what better than a delicious dairy soup? From Pam ReissSoup – A Kosher Collection:

Beer Cheese Soup

BeerSoup

Serves 8

Ingredients

  • 1/2 small yellow onion, peeled and finely chopped
  • 1 small carrot, peeled and finely chopped
  • 2 tbsp olive oil
  • 3 cups beer
  • 1/4 cup all-purpose flour
  • 1 cup 2% milk
  • 1 cup half and half
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb grated cheddar cheese
  • 1 cup, air popped popcorn for garnish

Directions

Use whatever beer you like to drink. Using a lighter beer will make the flavor of the soup subtler  than a dark beer. It’s a rich soup, so go easy!

Over medium low heat, sweat the vegetables in olive oilfor 12 to 15 minutes, until they are wilted but not brown.

Add the beer and bring it to a simmer. Allow the soup to simmer gently for 10 minutes.

In a separate bowl, whisk together the flour, milk and half-and half. Whisk the this mixture, along with the salt and pepper, into the soup and bring the soup back to a simmer. Cook for 3 to 5 minutes, allowing the flour to cook and the soup to thicken.

Using a whisk, add the cheese to the soup slowly, mixing well. Whisk until the cheese is completely incorporated

Serve the soup with popcorn for a garnish.

Enjoy, gentle reader, enjoy!

CS

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29
Nov
12

Chicken Gumbo Soup


In our everlasting quest to find great products, great recipes and more – for our faithful readers – we scour the store shelves, the net, the cookbooks and SYR and I will even even experiment quite a bit. It’s winter, it’s cold outside and we need food that will warm and make us feel good as we come in from the chill. In such cases, soups all hit the spot.

From Pam Reiss” Soup – A Kosher Collection:

Photo by: Michelle Furbacher, page 144

Chicken Gumbo Soup

Serves 12

  • 1 small yellow onion, peeled and finely chopped
  • 1 small green pepper, seeded and finely chopped
  • 1 whole jalapeño, seeded and finely chopped
  • 3 stalks celery, finely chopped
  • 2 cups okra, washed, trimmed and cut into 3-4 pieces
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp chilli powder
  • 1-2 cloves garlic, crushed
  • 1/2 cup olive oil.
  • 1/4 cup all-purpose flour
  • 1 Tbsp tomato paste
  • 1 can diced tomatoes
  • 8 cups stock
  •  1 cup rice
  • 1/2 lb cooked chicken, cut into 1/2 inch cubes

I use fresh okra  in this recipe, but if you can’t find it, you can use frozen. Don’t be alarmed about the somewhat slimy juices okra gives off. All the sliminess will disappear as it cooks.

  1. Over medium heat, sauté the onion, pepper, jalapeño, celery, okra, salt pepper, chilli powder and garlic in olive oil for 5 to 7 minutes. The vegetables should wilt but not brown.
  2. Add the flour and cook for 2 to 3 minutes, stirring constantly.
  3. Add the tomato paste, diced tomatoes, and stock. Cover and bring to a boil, then reduce the heat to medium-low and simmer for another 15 minutes.
  4. Add the cooked chicken, and simmer until the chicken is heated through and the rice is tender.

I just had two bowls of this soup and found it absolutely delicious and warming. So… enjoy, gentle reader, enjoy!

CS

 

25
May
12

A Roundup of our Shavuos Recipes


Over the last couple of years we featured some great Shavuos recipes on these pages. To make it easy for anyone to find them, we”ll put up all the links together, right here.

For three superb cheesecake recipes, check out And the Winner Is…, or you can try Levana’s Ricotta Almond Pie. You’ll enjoy Pam Reiss’ Cheese Kugel it is different from the usual kugels and very tasty! If you are looking for a different recipe to make blintzes or you want a Macaroni, Tuna and Cheese Casserole, you’ll find them at: And the Runner Up Recipes Are.

Macaroni, Tuna and Cheese Casserole — Photo by: Giora Malinowski

For an incredible treat, you might want to look at Pessy Haskelevich‘s Beet and Asparagus Crosstata, at: The winning Recipe Is…; for a great soup, hardly anything is better or more refreshing than Cold Watercress Soup,  while there you might also like the Polenta Casserole au Gratin. One of my all time favorites, which I”ll make many times during the year besides Shavuos is: Fettuccine Alfredo with Mushrooms. If pasta, cheese and mushrooms are involved… I can’t help myself!

Fettuccine Alfredo with Mushrooms, I can’t wait!

This week we presented Dairy Beet Borsht, ‘Ataiyef – Syrian Blintzes? and another cold soup, Vichyssoise. i must confide in you, gentle reader, not only will shavuos be inspiring as a renewal of each individual Jew’s re-acceptance of Torah, but the food will also be delicious.

Wishing a chag same’ach – agutten yontef to everyone and may our hearts be fully imbued with the true spirit of na’ase venishma and may torah always be sweet on every Jew’s lips!

CS & SYR

30
Apr
12

3rd Annual Shavuos Contest!


We are proud to announce our 3rd Annual Shavuos Contest. Last year’s prize (a beautiful basket of cholov Yisroel N&K cheeses), went to Pessy Haskelevich in the Crown Heights section of Brooklyn; the year before that Brachie S. from Lakewood took the top honors and also received a great selection of cholov Yisroel N&K cheeses. Both times Brigitte Mizrahi, from Anderson International Foods graciously supplied the prizes.

This year Brent Delman from The Cheese Guy.com is supplying the prize:

Photo by: Brent Delman, The Cheese Guy

Two winners will be selected and each will receive a basket consisting of: Italian Montaggio and Pecorino Romano, Pepper Jack, Mild Cheddar, Monterrey Jack and Aged Havarti as well as a jar of honey and a jar of Swiss Hero preserves. All cheeses are cholov Yisroel.

The last date for entries will be May 25th (the Friday prior to erev Shavuot which will start on Motzey Shabbat) at 12:00pm. We will choose the best dairy recipe using cheeses as one of the ingredients. We’ve had some great entries in the past, be creative and send us your best. Winners will be announced on June 4th, the first Monday following Shavuot.

You may enter multiple times if you believe you have more than one possible winning entry. We can’t wait to sample those recipes!

Please send us your recipes to:

kosherscene@gmail.com

CS

21
Dec
11

Soup – A Kosher Collection


Soup is the perfect winter comfort food, warming us after a cold walk or simply enjoyed… because. In all its myriad incarnations, and ingredient variations a good soup warms the heart and soul as it satisfies the palate.

As Ms. Reiss puts it in her Introduction to Soup – A Kosher Collection

I'll be coming back to it again and again

Nothing beats a hot bowl of aromatic homemade soup on a cold winter day. It’s a great starter to a meal. It can be elegant or rustic, simple or extravagant, a light beginning or a filling main course. Most often it’s even better reheated the day after you make it…

[..]A simmering soup can fill a house with wonderful, inviting aromas. It can invoke memories of childhood dinners, surrounded by family, which none of us seem to have time for anymore.

From Parve/Vegetarian Soups like Everything But the Kitchen Sink, or Beet Borsht to Dairy Soups like Baba’s Break the Fast Soup, or Beer Cheese Soup; from Fish Soups like Saffron & Garlic Fish Soup, Soupe de Poisson au Provence to Meat Soups like Za’atar Chicken Soup, or Lamb & Fruit Soup, from Fruit and Dessert Soups like Pear Soup with Feta, Pecans & Balsamic Reduction or Chocolate Soup to Accompaniments like Matzo Balls with Fresh Herbs, or Parmesan Croutons this cookbook has it all. Every recipe shows its nutritional values which is great for any weight conscious foodie. With over 150 soup recipes and 6 accompaniments, this is the perfect book for the perfect comfort food! First published in 2004, it is now in its second edition with over 20 new recipes. Pam Reiss is constantly improving her work making it bigger and better.

It was hard to choose which recipe to feature here, but I settled on a dessert soup. I will make it this Shabbat:

Just looking at the photo makes my mouth water. Photo, from the book, by: Chris Freeland

Chocolate Soup

This creamy soup makes a great dessert. Serve it with a little fresh-whipped cream and some sliced strawberries, or use it as a cold chocolate fondue. Guests will be surprised when you serve this one!

  •  6 tablespoons granulated sugar
  • 3 egg yolks
  • 2 cups half-and-half
  • 2 cups 2% milk
  • pinch of salt
  • 2 cups semisweet chocolate chips
  • 3 tablespoons unsweetened cocoa powder

In a mixing bowl, wisk together the granulated sugar and the egg yolks until frothy and butter colored.

Using a double-boiler (or place about 2 inches of water in a saucepan, bring to a light simmer and place a metal bowl over it), heat the half-and-half, milk, salt, chocolate and cocoa powder until all of the chocolate is melted and the mixture has warmed through.

Slowly add some of the hot chocolate mixture, about 1/2 cup, into the egg/granulated sugar mixture, whisking as you pour it, so that the hot liquid is incorporated right away and the eggs don’t scramble. Slowly poutr this mixture back into the hot chocolate, whisking as you pour. Continue to heat the soup until it has thickened slightly, 3 to 5 minutes, whisking continuously. When you dip a wooden spoon into the soup, then drag a a fingertip through the coating on the spoon, the line should remain clean.

Transfer the soup to a bowl or container, cover with waxed paper and refrigerate at least 4 hours, or until the soup is completely chilled.

We’ve reviewed Pam Reiss‘ Passover – A Kosher Collection on these pages before, at the time I wrote, the lady can cook!!! The current book strongly reinforces that notion.

Enjoy, gentle reader, enjoy!

CS

17
May
10

Shavuos Recipes – Part 2


Pam Reiss posted an interesting recipe on her Pam’s Kosher Collection page on Facebook:

A Twist on Cheese Kugel for Shavuot — Pesto Vegetable Cheese Kugel
Serves 10

Ingredients:
1 lb. broad egg noodles
2 oz. basil leaves — (1 cup firmly packed)
2 cloves garlic
2 tsp. salt
1/2 tsp. black pepper
1/4 cup grated parmesan cheese
7 Tbsp. olive oil
1 cup ricotta cheese — (Cottage Cheese if you can’t find it)
1 small red onion — peeled and chopped small
1 small bell pepper — cored, seeded and diced small
1 small zucchini — diced small
1 small eggplant — (Japanese) diced small
8 oz. button mushrooms — (3 cups) sliced
6 large eggs

Cook the noodles following package instructions. Drain well and set aside in a large mixing bowl.

Prepare the pesto by placing the basil, garlic, salt, black pepper and 3 tbsp. of olive oil in a food processor. Puree until smooth. Add parmesan and puree to combine. Add to the noodles along with the ricotta cheese.

Use a non-stick frying pan to sauté the vegetables. Over medium-high heat, sauté the red onion in 2 Tbsp. olive oil for 5-8 minutes, until soft and beginning to brown. Remove the onions from the pan and add to the noodles. (Try to leave excess oil in pan). If necessary, add additional 1-2 tbsp. of oil as you sauté the different vegetables.

Add the pepper to the pan and sauté for 2-3 minutes. Remove once they start to brown and add to the noodles. Continue sautéing the zucchini, eggplant and mushrooms on their own and add them to the noodles once cooked.

Mix the noodles, pesto and vegetables together and taste, checking for salt and pepper. Remember that the noodles will absorb the salt, so make sure you can taste it. Let cool.

Whisk the eggs and add them to the mixing bowl combine with the rest of the ingredientsl. Grease a 9″x13″ casserole and pour the mixture into it. Use a spatula to evenly distribute, then place the kugel into a preheated 350º oven. Bake for 45 minutes to an hour, or until the top of the kugel is golden brown.

Sounds delicious, we’ll be trying it this Shavous!

CS

RELATED POSTS

shavuos recipes – part 2 

shavuos recipes 

————–

shavuos recipes – part 1 

and for prize winning cheese cake recipes: and the winner is…

04
Mar
10

Pam Reiss’ Passover – A Kosher Collection


Pamela Reiss works with her parents catering business and store in Winnipeg, Canada. By her own admission she’s not a trained Chef, yet judging by this book, the lady can cook!!!

I’ve seen quite a few Passover cookbooks over the years, some very good, some mediocre. This one is excellent! It shows imagination, understanding of the subtle nuances of flavor and has so many delicious recipes.

Among my favorites is the Spinach and Zucchini Soup with the Matzo Ball. For the Mains I have a tough time choosing between the Black Currant Miami Ribs, the Old Fashioned Beef Flanken, the Brisket with Onion Gravy, the Slow Cooked Brisket with Tomato Sauce, or the Pineapple Turkey Meatballs. For desserts there are quite a few that could become my new favorites, among them any of the variations of Crème Brûlée

Pineapple Turkey Meatballs

Serves 6 – Meat

To make a lighter version, I’ll often use ground turkey or chicken as a substitute for beef in meatballs. But this recipe was created with turkey in mind — I think the sauce works well with turkey, but don’t let that stop you if you want to try it with chicken or beef!

Sauce

28 oz. | 796 mL canned whole tomatoes
2 large garlic cloves, crushed
2 tsp. | 10 mL fresh ginger, minced
20 oz. | 565 g canned pineapple chunks, with the juice
2 oz. | 55 g brown sugar (¼ cup | 60 mL)
3 Tbsp. | 45 mL tomato paste

Meatballs

1 ½ lbs. | 680 g ground turkey
1 large egg
5 oz. | 140 g yellow onion, peeled and finely minced
(1 small)
1 tsp. | 5 mL fresh ginger, minced
1 garlic clove, crushed
1 tsp. | 5 mL salt
¼ tsp. | 1 mL black pepper
2 ¼ oz. | 65 g matzo meal (½ cup | 120 mL)
2 Tbsp. | 30 mL cold water

Preheat the oven to 350°F | 175°C.

Put the whole tomatoes with the juice into a mixing bowl and use an immersion blender to puree. Add the rest of the sauce ingredients and stir together.

In another mixing bowl, combine the meatball ingredients and mix well.

Ladle some sauce into the bottom of an oven-safe baking dish.

Form the turkey mixture into balls the size of large walnuts — you should get about 24.

Lay as many meatballs as you can on top of the sauce in a single layer and pour some sauce over them.

Add the remaining meatballs in a second layer and add the remaining sauce, spooning it on and making sure that all the meatballs are covered.

Cover the dish with a lid or aluminum foil and bake for 1 ½ hours.

Remove from the oven and serve or chill and reheat for serving later.

The book’s title refers to Passover but, frankly, with so many delicious recipes it’s a book for all seasons. Ms. Reiss has taken heimish cooking to new heights.

You can obtain the book directly from her website, amazon.com or Eichler’s in Brooklyn

CS




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