Holy Macaroons and More!

Last year we wrote a couple of times about a line of delightful new products, Matzel Toff. This brand specializes in covering matzah with toffee and an excellent chocolate. While chocolate covered matzah is far from being a new idea, the way Matzel Toff executes it is more than worthy of even a very sophisticated palate.

About six weeks ago, we got their latest offerings Matzel Bits! and Holy Macaroon!. While both SYR and I felt it was a great product, we never got around to post it (a serious oversight, we are thoroughly ashamed of!!!).

Matzel Bits! is made with Parve dark chocolate (kosher for Passover). Starting with Streit’s finest matzah, they cover it with a layer of delicious toffee and the whole confection is then covered with dark chocolate (made from Passover sugar, Passover chocolate liquor, and Passover chocolate cocoa butter.

Holy Macaroon! is a very good, dairy, coconut macaroon covered in dark chocolate and topped with dried cranberries. Frankly, I do not much like traditional macaroons, even as a kid I couldn’t stand them. These macaroons, however, are quite good and make for an interesting variation of a traditional Passover sweet.

You can order the items online at http://matzeltoff.com/ or you can pick it up at a variety of stores. In the New York area you can find these products at Pomegranate in Brooklyn, Zabar’s and Eli’s in Manhattan and many more.

Enjoy, gentle reader, enjoy!

CS

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Matzel Toff

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Pomegranate Supermarket on Radio this Evening

This evening’s show was prerecorded at Pomegranate Supermarket (1507 Coney Island Avenue – corner of Avenue L – Brooklyn, New York 11230; Tel: 718.951.7112). We spoke with Avi Gantz – General Manager, Ari Heineman – Meat Department Manager and Chef Boris, one of the main wizards in Pomegranate‘s kitchens. It will broadcast this evening at 8:30pm Eastern Time on BlogTalkRadio.com.

From left to right: Ari Heineman, Avi Gantz and Chef Boris

While I never considered it a pleasure to go to a supermarket, it was just one of those places one had to shop at, that all changed when Pomegranate opened in 2008.

A partial view of the meat department...

The wide aisles, the cleanliness, the well stacked shelves, the fresh fruits and vegetables, the rich selection of items, the colors of food as it is displayed, all have made Pomegranate a place where a foodie – a kosher foodie – can spend a long time shopping and enjoying the experience.

...a partial view of the Deli department

We spoke about the philosophy behind the store, we spoke to the special people who make every customer feel special and every visit a delectation.

Some of the salad selections

Please tune us in this evening at 8:30pm Eastern Time on BlogTalkRadio.com. Meanwhile you can listen to our earlier programs from this week: The Center for Kosher Culinary Arts and A conversation with Jack Dahan.

CS

The Week’s Events

Monday, March 14

Photo by: ArtScroll

11:30 am

Location:

Pomegranate Supermarket (1507 Coney island Avenue – Corner of Avenue L – Tel: 718.951.7112)

Who:

Susie Fishbein

Subject:

Cooking Demonstration: Fish (last part of series)

• Poached Salmon with Roasted Red Pepper Sauce
• Tuna Teriyaki with Radish Salad
• Green Tea Poached Cod

Free!

———-)xnOnx(———-

7:00 pm

Location:

210 West 101st Street, Apartment 9L (in Manhattan, between Amsterdam Avenue and Broadway)

Who:

Lévana Kirschenbaum

Subject:

Lévana’s Dinner and a Show

THE VEGETARIAN INDIAN FEAST GLUTEN-FREE – Lévana will demonstrate the following dishes:

• Corn hot and sour soup
• Aloo gobi
• Vegetable pancakes in ghee
• Jasmine rice
• Apricot chutney
• Yogurt raita
• Mango lassi
• Carrot nut pudding

The Demo runs from 7:00 to 9:00 followed by dinner, classes cost $45.00 for one session, $120.00 for 3 sessions or $200.00 for 5 sessions and a signed cookbook. Make your reservations at: http://www.levanacooks.com/kosher-cooking-classes/weekly-classes/

CS

Cooking With Class — Susie Fishbein at Pomegranate Supermarket

Pomegranate Supermarket has been running a cooking demo series called Cooking with Class. Their guest Chef, this past Monday, was award winning cookbook author Susie Fishbein. In a friendly and entertaining manner, she demonstrated three fish dishes.

• Miso Glazed Cod
• Blackened Tilapia or Red Snapper
• Sole en Papillote

Answering a question from the audience...

She explained how to ensure that the fish, whether filleted or whole, is absolutely fresh as that would guarantee a non fish smelling or fish tasting dish. After each dish was done (and all three were done in minutes!), samples were given out for the audience to savor. Those of you who have been following these pages for a while, know that I’m not a fish fan (until just over a year ago I’d always refused to get near a fish dish). On Monday,  like the rest of the audience, I savored these delicious finned creatures… because they neither smelled nor tasted fishy!

Now, get ready to taste it!

Of the dishes demonstrated, my favorite was the second one and Mrs. Fishbein graciously agreed to share the recipe.

Blackened Tilapia or Red Snapper

This dish is an authentic Cajun, mouth-on-fire delicacy. Blackened refers to the spices, not the lack of cooking prowess. If you are worried about the heat, only coat one side of the fish with the spice mixture, although it will still be hot. I like to make a batch of the spices and keep them in a baby food jar so that dinner preparation on this dish (it’s also great on thinly pounded chicken breast) is a snap. If you have a cast iron skillet, it is the way to go. If not, use a nonstick frying pan and get it very hot as well. Warn your guests, pour a big pitcher of ice water and enjoy!

Ingredients

• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon ground white pepper
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried basil leaves
• 1 cup butter, melted
• 4 (6 ozs) tilapia or red snapper fillets
• 4 medium fresh tomatoes, each cut in half, trimmed tops so they seat flat
• oregano
• sour cream

Directions

1. Spray a large frying pan or well-seasoned cast iron skillet with nonstick cooking spray. In a flat plate combine the onion powder, garlic powder, cayenne, white pepper, paprika, thyme, oregano and basil. Mix well.
2. Dredge each fillet in the melted butter, then coat with the spice mixture in one or both sides. reserve the melted butter.
3. If using a cast-iron skillet, get it very hot. If not, heat the frying pan over medium -high heat until very hot but not smoking.
4. Carefully place the fillets in the skillet and sear about 3-5 minutes or until blackened. Pour 1 tablespoon of reserved melted butter on each fillet. Flip the fish over and pour 1 tablespoon of of melted butter over each fillet and blacken the other side, about 2-3 minutes. If you only spiced one side the second side won’t get black, just cook the fish through until it’s done. Remove fish to dinner plates.
5. Brush the tomato halves with the melted butter and sprinkle with oregano. sear the tomatoes in the frying pan about 3 minutes or until soft. Flip the other side and cook 1-2 minutes longer.
6. Serve each fillet with a big dollop of sour cream and two tomato halves.

Yield: 4 servings

The finished dish, as seen on one of the two giant TV screens

Enjoy, gentle reader, enjoy!

Mrs. Fishbein will be back at Pomegranate on Tuesday, March 8, to demonstrate how to cook Grouper and Mahi Mahi and again on Monday, March 14 to demo her techniques for Halibut. Can’t wait to learn from her!

CS

Events for the Week of February 27 Through March 5

Once again we have some great events. It all started last evening with Lipa‘s free concert at Pomegranate,

Monday, February 28th

Meet and Greet Susie Fishbein

Meet, Greet and Join Celebrity Chef, award winning cookbook author Susie Fishbein for a Cooking Demonstration Series at Pomegranate (1507 Coney Island Avenue – corner of Avenue L – Brooklyn, New York 11230; Tel: 718.951.7112). She will be demonstrating fish cooking techniques:

Cod

• Miso Glazed Cod
• Cod, Potatoes and Sun dried Tomatoes

Snapper

• Blackened Red Snapper
• Snapper in Parchment

The demo will start at 11:30am

Lévana’s Dinner and a Show

This week it will be held in Lévana’s house at: 210 West 101st Street, Apartment 9L (in Manhattan, between Amsterdam Avenue and Broadway). The subject of tonight’s class will be: THE LEAN LATIN FEAST. She will demonstrate the following:

• Tilapia with green tomato sauce
• Spicy pumpkin corn soup
• Chicken breasts with chipotle sauce
• Cabbage, cucumber and jicama salad with “yogurt” cilantro sauce
• Café con leche pots de crème
• Sangria

The Demo runs from 7:00 to 9:00 followed by dinner, classes cost $45.00 for one session, $120.00 for 3 sessions or $200.00 for 5 sessions and a signed cookbook. Make your reservations at: http://www.levanacooks.com/kosher-cooking-classes/weekly-classes/

Lipa @ pomegranate

It may not have been a theatre stage, but it was riveting nevertheless.

Feet suddenly acquired a mind of their own, they wouldn’t stop dancing to the live sounds of Lipa singing sets from his latest CD, 24/6 Lipa.  Lipa chose Pomegranate Supermarket to launch this CD at a free concert. Why? Because this was the best place to reach the Brooklyn oilom on short notice. The supermarket’s clientele flocks to it because it is interested in its unique offerings and that is precisely the demographics that Lipa wants to reach.

Kulam ahuvim, kulam brurim, kulam giborim, kulam kedoshim...

Uveeni Malkeinee

It was hard not to feel the emotions, it was hard not to sing along, it was hard no to dance, it was hard not to follow the crowd. The audience was electrified and, as if obeying a higher command, really got into the spirit of the music. With the exception of three techno sets, Lipa sang the rest of the songs on this  new CD. Like most of the audience I too was captivated and got into the frenzy.

If you are among the counted few who do not know Lipa, suffice it to say that he’s produced 10 very successful CDs, so far; he’s been in thousands of shows, he’s worked with the greatest entertainment legends in the world of Jewish music and he’s traveled around the globe being mesame’ach countless Jewish hearts.

I actually got to talk to him after the show and found him unassuming, humble and grateful to his audience. He hasn’t allowed his fame to go his head, that is precisely the main reason (besides his tremendous showmanship!) that makes him so popular.

CS

Kosher Food & Wine Experience 2011 – Part 1

It was billed as bigger than its preceding shows… it was, it was billed as better than its preceding shows… it was! This was one of those rare occasions when hype and truth actually walked in locked step. The food, the wine, the liquors, all added up to a wonderful evening, an epicure’s dream come true.

SYR and I went in at 4:00pm, we saw and met many friends, magazine editors, fellow foodies and bloggers. We delighted in some products we’d already raved about on these pages, we discovered the new and revisited some great restaurants. As we spoke to favorite chefs, we  were happy to hear their craft was more than just a job, their passion for food, their creative juices continue unabated. Chef David Kolotkin of Solo and Prime Grill, Chef Jeff Nathan of Abigael’s and his wife Alison, Chef Mark Green of Glatt A La Carte, Jose Mireilles of Le Marais were among old friends showing off their creations.

Pomegranate had a large booth serving up some dishes that could have been made at any top restaurant.

Chef Emilio getting ready to hand out some delicacies.

Shana Wendel and staff presented Pardes‘ fares…

Lamb Meatballs with Turnip and Olive. Juicy, succulent, beautiful to look at... unmistakably Pardes!

Dr Alan Bronner and Chef Jack Silberstein of Jack’s Gourmet were serving  Chorizo Tacos, Pepper and Onion Soup with Sweet Italian Sausage and Bratwurst Sliders. We sampled all three and and loved them, here is an easy recipe they shared with us:

Bratwurst Sliders

Ingredients

• 1 package (4 links) Jack’s Gourmet Cured Bratwurst Sausage sliced 1/4″ thick on an angle
• 12 slider buns (4 burger buns can be substituted instead)
• 1/2 cup sauerkraut
• 1 tablespoon caraway seeds
• 4 tablespoons grain mustard
• 1 tablespoon chopped fresh tarragon leaves

Directions

1. Combine the sauerkraut and caraway seeds and reserve.
2. Combine the mustard and tarragon leaves and reserve.
3. Heat a saute pan over medium heat with 2 tablespoons oil. Add sausage and cook until golden brown, about 3 – 5 minutes.
4. To serve, slice the buns in half. Spead a small amount of mustard on the bottom half of each bun. Top with sausage and sauerkraut and place other half of bun on top. Secure with a toothpick if necessary.

Some other friends with a great product are Valerie and Robert Groper from My Brother Bobby’s Salsa. SYR finally got to taste their salsas, she fully agrees with me they are superb. Can’t wait until they are available in Brooklyn!

Shalom Bombay was there as well, I had a selection of their Chicken Pakoras, Chicken Biryany and the Chicken Tikka Masala liberally sprinkled with the Mint and Tamarind Chutney and loved the whole combo. Noi Due still makes the best Espresso I’ve ever tasted in the US.

A new discovery was got cholent? Inc. I had their Moroccan Dafina and the Polish Cholent (just like my mamma used to make!!!). They have 16 different types of cholent, wish I could taste them all… The same people folks also own Gemstone Catering and we were very impressed with their Eve’s Apple and Hickory Wood Smoked BBQ Pulled Brisket Sliders. Tammy Polatsek from Aristocratic Design Co. told us these guys make superbly delicious food, well… they do!

There were so many restaurants to choose from, so much looked, smelled and tasted great I could write a very long post extolling the virtues of each, suffice it to say that the choice of eateries and caterers represented was tops. We also talked to cookbook authors Chef Lévana Kirschenbaum, Chef Jeff Nathan, Chef Susie Fishbein, Chef Jamie Geller. All in all a delightful evening, amidst delightful people.

CS

The World of Kosher Cheese – part 2b

Aside from Pomegranate‘s great selection of specialty cheeses, they have the biggest display of prepackaged cheeses I’ve seen anywhere.

Lots of choices!

From such small producers as Karen’s Bracha’s Cheese Co’s, Twisted Mozzarella with Zahatar; or Susan Gourmet’s selections of foreign styled cheeses to major producers such as Anderson International Foods cholov Yisroel Natural and Kosher line, their non-cholov Yisroel Les Petites Fermières to Fresh and Healthy, to Tnuva, you’ll find them all here.

Closeup of various cheese shelves

Sugar River Cheese Co.’s choices are among SYR’s favorite American made cheeses, Les Petites Fermières’ imported Camembert and Brie are her favorite imports. I’ve tried some of Fresh and Healthy‘s Capriccio collection and liked them all. The Cheese Guy also has some delicious cheeses but the company’s hechsherim vary by the cheese, be sure to check to make sure the individual hechsher is acceptable to you. Cholov is another company that produces an all time favorite like the Chevrai line of goat milk cheeses.

As a foodie, and expanding on Elizabeth Bland’s own blog, I could spend a whole day going and admiring the cheese choices with the same fervor, with the same passion, with the same delight with which I could through a museum filled with masterpieces! But… if you are a regular reader of this blog you already know that, of course.

Whether you are new to the world of cheese, whether you are connoisseur, whether you like raw milk, cow’s milk, or goat’s milk cheese, Pomegranate‘s got them all.

CS

The World of Kosher Cheese – part 2a

Back in ’70s when I lived in Tel Aviv, we would often travel to Europe – mostly to Paris – on any excuse we could master. Why Paris? On one one of our early jaunts we had discovered a small kosher fromagerie – cheese-maker shop (whose name I’ve long forgotten) in Les Marais, the city’s Jewish quarter. There, not only could we admire the creativity and beauty of their artisanal products, we could taste them and hear each cheese’s story and what gave it it’s particular character. Some were made with wine, some combined fruits or vegetables, some appeared as if plucked out of some colorful still life canvass. All delighted us with their looks and tastes…

Yesterday, on the second leg of my expedition in search of kosher cheeses, cheeses far superior to the old almost tasteless American kosher types of yore, Elizabeth Bland (cheese maven extraordinaire!) and I stopped over at Pomegranate (1507 Coney Island Avenue – corner of Avenue L – Brooklyn, New York 11230; Tel: 718.951.7112) and the memories of that little shop in Paris suddenly came back to me…

Pomegranate, at 1507 Coney Island Avenue in Brooklyn

As we looked on at Pomegranate‘s own cheese creations – they have a state of the art cheese making facility on their second floor – as we looked at their selections of foreign cheeses, whether prepackaged on foreign soils or packaged on premises we felt like little kids in a quaint little toy shop filled with the most  unusual gadgets and toys. Ms. Bland proceeded to explain about various European cheeses, how to eat them, what their origins were. She especially delighted in talking about the Raclette from Ermitage. Gabe Boxer, the store manager (who explained the store’s philosophy of bringing and creating the best to suit the emerging gourmet kosher palate), told us that shortly they would be carrying the pans where one warms up the Raclette before consuming it. As I looked through the shelves I suddenly spotted the last piece of their Argentinian Reggianito Parmesan, which reminded me of my youth in Uruguay and a favorite cheese of those days… I also found what looked like a delightful Manchego…

Small detail of a shelf in the specialty cheese section

They had quite a few unusual cheeses of their own creation or created specifically for them…

Munstarella with Olives, Cranberry with Port Wine, Burcin Pepper, Halloumi, Brie Filled with Fruits, Goat Cheese Rolled in Toasted Nuts and many more!!!

Elizabeth Bland and Pomegranate's Gabe Boxer

So many superb selections I can’t possibly cover them all on this short post, gentle reader, you’ll just have to go in and see for yourself. I’ll have to do another post on their wide selection of pre-packaged cheeses from various American manufacturers, including artisanal cheeses.

CS

Elizabeth Bland’s post on her blog

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The World of Kosher Cheese – Part 1

The World of Kosher Cheese – Part 1

I, Vasco de CS – your intrepid kosher Conquistador – in an effort to bring all that’s kosher and great to The Kosher Scene, set about on an journey to find the variety of kosher cheeses available in New York City. Accompanied by Elizabeth Bland a world class cheese expert whom I interviewed last week, (you can hear the recording here) we toured the kosher cheese sections (on Monday afternoon)  sections at Zabar’s on Broadway and 80th – in Manhattan – and at Fairway on Broadway and 74th.

Interesting store with a big selection of kosher items

Ms. Bland’s encyclopedic knowledge of all things cheese was immediately evident as she explained  the various types of kosher cheese and hechsherim from around the world.

Two partial views of Zabar's Kosher Cheese showcase

There were selections from Israel, France, Spain, Italy, UK, New York State, Wisconsin, etc, etc….. She had tasted every one and had much to say about each. The rich selection was comprised of both cholov Yisroel and non cholov Yisroel types. Made from cow’s milk, goat milk, raw milk, some were very pungent, some were very sharp, some were mild in taste and smell.Elizabeth clarified some major differences amoungst the manufacturers, their aging processes along with those individual aged cheeses that require the halachic  six hours waiting time before eating meat. It was great to find certain cheese companies listed how long the individual cheese had been aged, unfortunately, this is not a universal practice, but it certainly should be! It would make it faaaar easier to determine whether one is required to wait six hours or not.

Elizabeth Bland holding up a cheese by one of her favorite manufacturers, Sugar River Cheese Co.

We then trekked six blocks south to Fairway. It was my first visit to Fairway (we don’t have one in Brooklyn) and while more crowded and with narrower isles than Zabar’s, I found the variety of foods abundant and the clientele diverse. They too had a great selection of kosher cheeses from around the world, and we discovered some that we hadn’t seen at Zabar’s and some were not present here.

There’s nothing like traveling with a seasoned navigator; my outing with Elizabeth was educational  and informative; we plan a follow up with a trip to Brooklyn’s Pomegranate to compare their cheese section with those we visited in the city.

CS

Elizabeth Bland’s post

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Last Week’s Broadcast and This Week’s Upcoming One

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Cheese! Cheese! Cheese! – Part 2

Cheese! Cheese! Cheese!

Les Petites Fermières Plus Organic and Kosher

Naturally Kosher