Archive for the 'Recipes Remembered' Category

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

01
Feb
12

Bitayavon – A Talk with Shifra Klein


Shifra Klein will be our guest, this evening, at 8:00pm (Eastern Time) on BlogTalkRadio.com. Shifra is Editor-in-Chief of Bitayavon, a magazine for the Jewish homemaker. The publication first appeared a year ago and has since grown, in its coverage, in its format, in its photography, getting better with every issue.

Tonight, we will discuss the magazine and its underlying philosophy, what makes its staff tick (starting with the Editor-in-Chief, of course)  and where they expect to go next.

Meanwhile, in case you missed it, why not listen to our archived interview with June Hersh, from last week? June is the author of Recipes Remembered: A Celebration of Survival and Kosher Carnivore. She speaks from the heart about food and its deeper meaning, the deeper significance to us – as Jews – as a record of our history, as part of a chain that links us to an almost forgotten moment of time that ended all too tragically. The Holocaust survivors she interviewed have, against all odds, succeeded in rebuilding their shattered lives, proving that while our enemies can cause us terrible damage, they will never conquer us, they will never destroy us. In her second book, Kosher Carnivore, she brings us delicious recipes sure to whet the palate of everyone but the most determined, hardened, vegetarian.

Please listen in to our show this evening on BlogTalkRadio.com, this evening at 8:00pm (Eastern Time), we’ll be waitin’ for ya!

CS

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

22
Sep
11

Last Eve’s Wine Tasting, this Evening’s Show


Last evening there was a superb wine tasting at the West Side Synagogue’s Zanger Hall (347 West 34th Street) in Manhattan. The Kosher Wine Society presented New Wines for the New Year. I’ve been to many a wine tasting in my lifetime, but this one was truly different; unlike most kosher tastings, it included a cookbook author, food products, painters and a musical trio.

June Hersh, author of Recipes Remembered – featuring recipes and incredible stories from 80 Holocaust survivors – and the brand new Kosher Carnivore was our first interviewee of the evening. You must hear the eloquent words with which describe her passion for Jews and her love of food.

Bass, violin and tsimbl

From nostalgic old shtetl tunes to Hungarian czardasz we were regaled with klezmer sound that meshed Jewish nigunnim with Gipsy soul!

Aleks Veyg's Natural Flavored Honey

I tasted Veyg’s Natural Wild Flower, Lemon Zest and Peanut Butter honey flavors. All three were great, but, the Lemon Zest was my personal favorite!

A small sampling of Arianna Santoriello's paintings...

Arianna Santoriello, whom we interviewed, is a young mixed media artist who markedly shows the growing fires of inspiration

Rabbi Mikhael Cohen of the French Jewish Cultural Center of New York (67 Wall Street; Phone: 212.202.1448 – Cell: 917.796.0680), was instrumental in bringing the artists and musician to the tasting, thereby, greatly enhancing this event.

Aron Ritter and his father

Aron Ritter, President and Founder of the Kosher Wine Society, and his staff made it a superb evening so different, so delicious. SYR and I met old friends and made new ones, so many wines, so many fascinating people, so little time… truly a tasting to remember!

This evening at 7:30pm (Eastern Time) on our internet radio show, we will feature some of the pre-taped interviews. Meanwhile, if you missed our two broadcasts last week, you can listen to our delightful talk with David Mintz – CEO of Tofutti Brands, Inc. and our conversation with Geila Hocherman, the French trained Chef/author of Kosher Revolution, a beautifully executed cookbook which we’ll review on these very pages.

CS




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