Archive for the 'The Whole Foods Kosher Kitchen' Category

29
Mar
12

Today’s Radio Show


This afternoon at 5:00 pm (Eastern Time), we will talk with Doris Schechter of My Most Favorite Food on BlogTalkRadio.com. Doris arrived on these shores in 1944 as part of a transport of refugees from Europe and as a guest of President Roosveldt. She eventually opened up My Most Favorite Dessert Company and in time moved her enterprise to its present location where it became a full service restaurant, combining a bakery and a cafe (beautiful and sedately elegant in its theme) – with superb fare – under the name My Most Favorite Food.

Doris is the author of two cookbooks available online and at the restaurant: At Oma’s Table and My Most Favorite Dessert Company Cookbook. She will talk to us about her coming to this country as a young kid, becoming an entrepreneur, cookbook author and succeeding at every endeavor.

Meanwhile in case you missed it, you can listen to the archive of last week’s show with cookbook author Lévana Kirschenbaum. We spoke about her newest cookbook, The Whole Foods Kosher Kitchen and the concept behind “whole foods,” their health advantage and benefits.

Don’t forget to tune us in this afternoon at 5:00 pm (Eastern Time), we will talk with Doris Schechter of My Most Favorite Food on BlogTalkRadio.com. We’ll be waiting for you!

CS

19
Mar
12

The Kosher Scene’s Radio Show for this Week


This coming Wednesday evening (March 21, 2012), at 8:00 pm (Eastern Time), we will talk with Lévana Kirschenbaum about her newest book, The Whole Foods Kosher Kitchen. The book was originally published as a paperback in November. While we praised the contents, we were nonplussed with the book’s production. This week the book makes its appearance in a larger, hard bound, format, with easier to read fonts and layout. The photography, by Meir Pliskin, has undergone a huge change as well.

While the appearance changed radically, while the new book is truly a pleasure to behold, the contents are the same. At the time, my co-blogger SYR wrote:

Though aesthetically the book’s layout is rather ordinary looking, the content is superb. It’s jam-packed with healthy mains, soups, salads, pastas, beads and desserts; aside from the general index, the cookbook includes a Passover index and a gluten-free index, with recipe notations indicating gluten free or gluten free adaptable. The recipes and text reflect a seasoned master chef who poured her culinary heart and soul into this cookbook. All content is meticulously organized and the format though visually lackluster nonetheless delivers the author’s usual witty humor and éclat in a most lively entertaining way.

Truly a hitchhiker’s guide to all things good-for-you and delicious, you’ll get never-ending use out of this comprehensive culinary work. The variations that accompany the recipes are awesome as are the tips and running commentary that weave through the pages. It’s like having a master chef or super balabusta mom right there with you preparing your best. Meir Pliskin’s photographs are tastefully done though the publisher’s cropping and cheap printing is somewhat disappointing. Lisa Young’s nutritional info though not revolutionary in content, serves as a useful reminder of healthy choices.

We will be speaking about the joys of whole food, this book is geared to the cook that wants healthy and delicious fares for her family but who doesn’t much care about the fuss of spending hours preparing the food.

Meanwhile, in case you missed them, please listen to the two shows we did last week: Alec Borenstein – Success Coach, Motivational Speaker and 9th Kosher Wine Extravaganza.

Don’t forget to tune us in this coming Wednesday evening (March 21, 2012), at 8:00 pm (Eastern Time) on BlogTalkRadio.com/kosherscene. We’ll be looking out for ya!

CS

18
Dec
11

Michel Cluizel – Chocolatier Extraordinaire


Patrick Skene Catling wrote in his book The Chocolate Touch: “Other things are just food. But chocolate’s chocolate.”  However, as all true chocolate lovers know, not all chocolates are created equal. There are chocolates and then there are CHOCOLATES!

A partial view of the 5th Avenue store…

Nestled in the midst of the sparkling glittering bejeweled jungle known as the diamond district; sits a truly priceless holding. Enter the rich, luxurious, intimately French walnut interior of Michel Cluizel chocolatier extraordinaire (584 Fifth Avenue, New York, NY. Adorning the shop are vitrines of some of the very finest chocolate made in the world. From cocoa bean beginning to the end of process, Michel Cluizel produces an array of kosher pareve chocolates with 85% and 99% cocoa content.

Jacques Dahan, who directs the company’s American operation

Through the unrelenting efforts of Jacques Dahan, the manager of the company’s American operation, Michel Cluizel  now produces a line of French pastries prepared fresh daily by an award winning French pastry chef.

Opera, Ganache, Napoleon…

We sampled the Napoleon, the chocolate ganache, a coffee éclair, an opera, and the chocolate crisp (which was my personal favorite). They all did what chocolate is meant to do but rarely accomplishes these days, they were mouth- watering explosions of delight. I was there with Geila Hocherman, author of Kosher Revolution, and Lévana Kirschenbaum, author of The Whole Foods Kosher Kitchen and more. There is nothing as delightful as a group of girls sitting together and eating the most delicious chocolate and chatting about it. Meanwhile, CS was taping a conversation with Jacques Dahan, for his upcoming Wednesday BlogTalkRadio.com broadcast.

The above cappuccino was indescribably delicious, as were the macchiato and the espresso.

Please listen to The Kosher Scene’s two broadcasts this week:

On Monday evening you will hear a prerecorded conversation with the Dean of CKCA, Chef Avram Wiseman and Jesse Blonder, the school’s founder and director. On Wednesday evening, you’ll get to hear about our tasting at Michel Cluizel.

SYR

16
Aug
11

Boeuf Bourguignon – “One of the Most Delicious Beef Dishes…”


Originating among France’s Burgundy peasantry, this dish was elevated to the status of haute cuisine by none other than the King of Chefs and the Chef of Kings (as the French press and Kaiser Wilhelm II referred to him) – Auguste EscoffierJulia Child in her Mastering the Art of French Cooking, refers to Boeuf Bourguignon as ”certainly one of the most delicious beef dishes concocted by man.”

While looking for a kosher version that might do justice to Ms. Child’s praises, I came across this scrumptious recipe in Lévana Kirschenbaum‘s latest book, The Whole Foods Kosher Kitchen, page 164:

Detail of photo by: Meir Pliskin on page 165 of The Whole Foods Kosher Kitchen

Boeuf Bourguignon

Spend a wonderful evening with a few French classics and some wine to go with dinner! By the way, my bourguignon has been included in Joan Schwartz’s charming book, deceptively innocent, called Meat and Potatoes. My secret ingredient is crème de cassis, the wonderful black currant liqueur.

This dish reheats very well and improves with age, so go ahead and make it a day or two ahead.

  • 4 pounds beef or bison shoulder, cut into 2 inch cubes for stew
  • 6 cups water
  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic, peeled
  • 2 cups dry wine
  • 1/4 cup crème de cassis
  • 2 large tomatoes, diced small
  • 1 tablespoon coarsely ground black pepper
  • 6 bay leaves, or 1 teaspoon ground
  • 4 sprigs fresh thyme, leaves only(or throw in the sprigs in whole, but don’t forget to discard them at the end of cooking)
  •  2 pounds very thin long carrots, peeled (about 20)
  • 20 very small organic potatoes, scrubbed (only organic potatoes are safe with skins on)
  • 2 dozen tiny onions, peeled and left whole (frozen OK: they are already peeled)
On a stove top: Place beef, water, and oil in a heavy, wide-bottom pot. Bring to a boil. Reduce to medium and cook covered for 2 hours. Add the garlic, wine, creme de cassis, tomatoes, pepper, and bay leaves and cook for 30 more minutes. Add thyme, carrots, potatoes, and onions and cook for 30 minutes. The meat should be fork tender, Transfer meat and all vegetables on platter with a slotted spoon. If the liquid left in the pot is too thin, reduce it on a high flame until it is thickened, the consistency of maple syrup. Pour the reduced liquid over the whole dish and serve hot. Will make 8 to 10 servings.
With a Crock-Pot: Layer all the ingredients except the water (no water) in a 6-quart Crock-Pot, in the order they were given. Set the Crock-Pot on low in the morning. It will be ready for dinner (10 to 12 hours total cooking time).
Variation: Try the dish using dark stout beer instead of wine, as my daughter in law Ruthie does.
As you taste this you’ll certainly agree with Julia Child’s assessment. So… enjoy, gentle reader, enjoy!
CS
18
Jul
11

A Cookbook For All Seasons


When I’m doing some serious cooking for a group of family or friends, with a limited amount of time to get the job done, I take a pass on my more fluff-and-glitz cookbooks and gravitate towards the ones that I can rely on to provide me with clear concise foolproof instructions, guaranteed reliable delicious results delivered with relative ease.

And that’s precisely what you can expect from Lévana Kirschenbaum’s new cookbook The Whole Foods Kosher Kitchen – Glorious Meals Pure and Simple.

Though aesthetically the book’s layout is rather ordinary looking, the content is superb. It’s jam-packed with healthy mains, soups, salads, pastas, beads and desserts; aside from the general index, the cookbook includes a Passover index and a gluten-free index, with recipe notations indicating gluten free or gluten free adaptable. The recipes and text reflect a seasoned master chef who poured her culinary heart and soul into this cookbook. All content is meticulously organized and the format though visually lackluster nonetheless delivers the author’s usual witty humor and éclat in a most lively entertaining way.

Truly a hitchhiker’s guide to all things good-for-you and delicious, you’ll get never-ending use out of this comprehensive culinary work. The variations that accompany the recipes are awesome as are the tips and running commentary that weave through the pages. It’s like having a master chef or super balabusta mom right there with you preparing your best. Meir Pliskin’s photographs are tastefully done though the publisher’s cropping and cheap printing is somewhat disappointing. Lisa Young’s nutritional info though not revolutionary in content, serves as a useful reminder of healthy choices.

From the book, on page 171:

Roasted Vegetables GF P

Everyone likes a plate of grilled veggies, to eat as is or to use as a filling for sandwiches. I have chosen to share the most ridiculously simple way. First of all, my “grilled” vegies are roasted, requiring no turning over and no maintenance. Second, the trick is endives, radishes, brussel sprouts and fennel; but you will roast carrots, sweet potatoes, parsnips, potatoes separately because they have a longer cooking time. Roast beets all by themselves so they don’t bleed into your other veggies, or use the wonderful golden beets now available at all good produce stores. For all roasting, remember, one layer, no piling! Lining the baking sheet with foil reduces, or sometimes eliminates, cleaning.

When the vegetables are roasted, go ahead and get a little fancier, if you wish, toss in a little olive oil, chopped fresh basil, a few drops of balsamic vinegar and a little ground pepper. Most often I add nothing at all!

2 large zucchini, cut in sticks
2 large red onions, sliced thick
3 large red peppers, cut in large sections
1 large eggplant, cut in sticks
2 large portobello mushrooms, cups and stems separated, stems cut in half
Sea salt to taste

Preheat the oven to 450 F. Line a large cookie sheet (you might need 2) with foil. Spray heavily with vegetable spray. Place the vegetables snuggly and in one layer on the cookie sheet.

Spray heavily again with vegetable spray. Sprinkle with sea salt to taste. Bake for about 30 minutes, or until the vegetables look slightly charred. The mushrooms (or string beans or asparagus) might be ready first. Slice the mushrooms on a bias when they are cool enough to handle.

The Whole Foods Kosher Kitchen cookbook is all about eating right without missing out on taste or style. The key is using healthy, wholesome, fresh ingredients combining flavors with such mastery your palate will think there is magic at play. It’s really the years of trial and error honing skills that have truly reached their apex of expertise. Lévana epitomizes her own quoting of Antoine de Saint Exupery’s words (at the bottom of page 17): “Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away.

Don’t miss this essential kitchen tool!

SYR

01
Jun
11

Internet Radio Show Tonight


Thanks to Sidney and Tammy Cohen  we did an incredible one hour show last week, live from 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400). Our guests lineup included: Gil Marks – author of Encyclopedia of Jewish Food, Chef Lévana Kirschenbaum – who spoke of her brand new cook book. Kim Amzallag from Kosher Inspired Magazine, Esti Berkowitz from the Prime Time Parenting blog and, of course, the incomparable Tammy Cohen . The food was great, the atmosphere just perfect and the place was packed.  We all loved it!

This evening, at 7:30 pm (Eastern Time), we will broadcasting again. You can listen to our show at BlogTalkRadio/kosherscene. We will start with a reading of a very short piece I wrote a few years back (which was reprinted on The Jerusalem Post and on Ynet.com) it’s about the first Yom Yerushalayim – Jerusalem Day, commemorating the reunification of Jerusalem. I was there when the Old City – Ir Hatika became ours again…

Then we’ll turn the conversation to Shavuos and dairy food with Brigitte Mizrahi and Moshe Vogel from Anderson International Foods (who manufacture the cholov Yisroel line of cheeses Natural & Kosher, and the non-cholov Yisroel brands Les Petites Fermieres and Organic and Kosher. We will follow with Kim Amzallag (whom I prerecorded yesterday afternoon), who will talk to us about the new Shavuos issue of Kosher Inspired and much more.

A tiny selection of Anderson International Foods' cheese offerings

Please tune us in this evening from 7:30pm t0 8:30pm, at: BlogTalkRadio/kosherscene. We have a very interesting program, geared to Shavuos (which is next week, starting Tuesday eve and continuing through Thursday night, the evening of the 7th through the 9th of June). We’ll be waiting for you!

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




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