Archive for the 'Pomegranate Supermarket' Category

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

06
Aug
12

Halloumi Cheese


Ever since I tasted a Halloumi Salad - pictured below – almost 3 years ago, at u café (1436 Lexington Avenue, Bet E. 93rd E. 94th St, New York, NY 10128 – In Manattan’s Upper East Side – Telephone: 212.427.8223), I’ve been looking for this particular cheese.

Having tasted it, I understood why this is a favorite in the Eastern Mediterranean basin. I finally found some at Pomegranate Supermarket and here’s is what I concocted early evening:

Deep-fried Halloumi

Serves 2

Ingredients

  • Vegetable oil for deep-frying
  • 5 ozs halloumi, cut into slices
  • 1/3 cup flour
  • 2 eggs
  • milk
  • 1/2 cup of breadcrumbs

Directions

  1. Pour enough in a large pan to fill about a third and heat it. Dip the halloumi rectangles in flour.
  2. In a bowl whisk the eggs and a bit of milk together. Dip the floured cheese in the egg mixture.
  3. Put the breadcrumbs in a bowl and coat the halloumi with them.
  4. Deep fry the breaded cheese in the oil for about 3 minutes, until faintly golden. Use a slotted spoon as you take them out of the hot oil and drain on paper towels. Put them on a preheated toaster oven grill for about 30 seconds.
  5. Arrange the slices on a serving plate and serve with melted butter (as I did), tomato sauce, or salsa.
  6. I added some sliced cherry tomatoes and cucumbers on the side, but I might even more if I had the halloumi slices with roasted peppers.

In Cyprus and Greece they like to grill these slices, they are a favorite summer fare, especially when partnered with watermelon. Since it is quite salty, the cheese should be rinsed before use to wash away some of the excess.

Enjoy, gentle reader, enjoy. I did!

CS

22
Jul
12

This Evening’s Kosher Scene’s Internet Radio Show


Our guest for this evening’s special show at 8:00pm (Eastern Time) is Avi Gantz, the General Manager at Pomegranate Supermarket (1507 Coney Island Avenue – corner of Avenue L – Brooklyn, New York 11230; Tel: 718.951.7112). We will be discussing Pomegranate‘s special offerings for the Nine Days.

With many new items and some items specially made for these Nine Days, meals need neither be drab nor boring. Avi will tell us how we can avoid meat and still have delicious, healthy, meals.

Partial views of the Salad department (above) and the Sushi Department (bottom)

Meanwhile in case you missed it, please listen to our show with Naomi Sugar, ice cream confectioner extraordinaire, blogger at 365scoops.com.

Don’t forget to tune us in this evening, at 8:00pm (Eastern Time), when our guest will be Avi Gantz, the General Manager at Pomegranate Supermarket (1507 Coney Island Avenue – corner of Avenue L – Brooklyn, New York 11230; Tel: 718.951.7112).

03
Apr
12

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

RELATED POSTS

Matzel Toff

Matzel Toff – Dark Chocolate with Sea Salt

22
Dec
11

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

13
Mar
11

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

03
Mar
11

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

28
Feb
11

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/

27
Feb
11

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 LipaLipa 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

23
Feb
11

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 KirschenbaumChef Jeff Nathan, Chef Susie Fishbein, Chef Jamie Geller. All in all a delightful evening, amidst delightful people.

CS




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