Chocolate Checkerboard Cookies

Some of my grandkids will be visiting today, I thought these would make a special treat:

(adapted from Jacqueline Bellefontaine‘s What’s Cooking: Chocolate)

Detail of photo from page 125

Yield: 18

Ingredients

• 3/4 cup margarine, softened (use butter if you prefer creamier tasting dairy cookies)
• 6 tablespoons confectioner’s sugar
• 1 teaspoon vanilla extract or the grated rind of 1/2 an orange
• 2 1/2 cups all-purpose flour
• 1oz dark bittersweet chocolate, melted
• a little beaten egg white

Directions

1. Lightly grease a cookie sheet. Beat the margarine and confectioner’s sugar in a mixing bowl until light and fluffy. Beat in the vanilla extract or the grated orange rind.
2. Gradually beat in the flour to form a soft dough. Use your fingers to incorporate the last of the flour and to bring the dough together.
3. Divide the dough into 2 equal pieces and beat the melted chocolate into one half. Keeping each half of the dough separate, cover and chill in the refrigerator for 30 minutes.
4. Roll out each piece of dough to a rectangle about 3″ x 8″ inches long and 1 1/2 inches thick. Brush one piece of dough with a little egg white and place the other piece of dough on top.
5. Cut the block of dough in half lengthwise and turn over one half. Brush the side of one strip with egg white and butt the other up to it, so that it resembles a checkerboard.
6. Cut the block into thin slices and place each slice flat on a cookie sheet, allowing enough space to spread a little during baking.
7. Bake in a preheated oven at 350 F. for about 10 minutes, until just firm. Cool on on the cookie sheet for a few minutes before carefully transferring to a wire rack with a spatula. Cool completely.

Enjoy, gentle reader, enjoy!

CS

The Michael & Judy Steinhardt Collection at Sotheby’s

You can glean an indication of a people’s essential soul through its art; you can tell an artist’s darkest fears or highest aspirations through his/her artistic creations. From its very beginning, Jewish art has been heavily influenced by its homestead environs, the cultural milieu, and the political and economic times of each era. Regardless of the external influences, however, the unique Jewish en-soulment  lives within every creation like a burning spark in each work. You can view these spiritual sparks in a collection of Judaica currently on partial display at Sotheby’s (1334 York Avenue, New York, NY 10021 - Tel: 212.606.7000). The full collection of 400 lots, collected by Judy and Michael Steinhardt consists of rare Jewish art spanning from antiquity to the 20th century and will be auctioned on April 29th, 2013.

Among the collection’s items one can find The Frankfurt Mishnah Torah, published sometime around 1457 to 1465, it is a beautiful set of eight illuminated manuscripts (another five volumes are in the Vatican). As Sotheby’s press release states, it is by far the most profusely illustrated manuscript of Maimonides‘ Mishna Torah and is expected to command between $4.5 to $6 million. An item that is currently on display is this beautiful North German Bronze Lion Aquamanile, from the 12th century…

One of only four known Aquamanilia (hand washing vessels) bearing a medieval Hebrew inscription.

Other items I was privileged to see are a German psomim bixl, used for havdallah at the end of Shabbos, a very ornate Torah crown…

An Italian Torah crown, circa 1730

The detailed work and beautiful lettering on the crown, speak eloquently of the artist’s reverence for his subject and mastery of the delicate nuances of his raw material. Also displayed is a Torah breastplate of rare workmanship unequaled today…

Intricately designed, unique in its beauty.

Other items displayed include 2 Ketubas – like the one below, for example:

The full ketuba above and the actual written contract on the bottom…

An unusual lot also on display is The Rouchomovsky Skeleton: A Russian Gold Articulated Skeleton in a Silver-Gilt Coffin, from Odessa 1892-96 and estimated at $150,000 to $250,000…

Very small, yet exquisitely detailed.

This collection affords more than just a glimpse at the collective Jewish soul, to see it and even more to own a piece of it connects a person to centuries of Jewish hopes, dreams, tears and laughter. The complete collection of 400 lots will be on display at Sotheby’s (1334 York Avenue, New York, NY 10021 - Tel: 212.606.7000) from April 24 trough 28, while the auction itself will take place on the 29th of April.

CS

RELATED POST

Judaica at Sotheby’s – Valmadonna Trust Library

Esther Zafrani – Glorious Creations Desserts

This past motzey Shabbos, I had the pleasure of attending one of Esther Zafrani‘s demos. I had heard of her before but until now never had the chance to see her in action.

She started her demo by carving two lovebirds… from apples…

Esther Zafrani carving a lovebird out of an apple

…she followed with a chrysanthemum, made from a watermelon.

A flower, from a watermelon!

She then proceeded to carve a mango…

Apples, watermelon, mango – lovebirds and flowers.

Men and women equally enjoyed it, as was made obvious by those who approached her work table after the demo. Esther gives demos and carving classes to groups or individuals. She not only does beautiful carvings but she also a baker. She can be reached, in her office (Glorious Creations Desserts), at 718.258.9491 or on her cell 917.803.6051.

It was a great evening, Esther Zafrani made it so!

CS

A Night of Wine and Art – Part 2

Last Wednesday – January 23rd, 2013 – we had a superb evening of wine and art at the Igal Fedida Gallery, (1482 First Avenue, between 77 and 78 in Manhattan). Recanati Winery presented 8 of their top wines.

All photos copyright of © Irving Schild

Brent Delman – TheCheeseGuy.com

Brent’s selection of imported European and domestic cheeses, never disappoints. He has singlehandedly raised the standards of the kosher cheese industry to the delight of both the Jewish and non Jewish markets.

Looking at the paintings…

Estie Wartenberg and winemaker Gil Shatsberg, serving Recanati wines

Among my favorite wines of the evening was the Reserve Syrah/ Viognier 2010. Full bodied and with gripping tannins, it showed plum, berries and currant fruits with subtle notes of roasted meat and earthy minerals. My co-blogger, SYR, had special praise for their Special Reserve White 2010, a blend of Chardonnay, Viognier and Sauvignon Blanc. Exhibiting only the barest of wood it showed abundant peach, nectarine and apricot all coming together for a long finish.

We both agreed, however, that the Special Reserve Red 2007 was in a class by itself! Dark garnet in color, full-bodied but with a remarkable sense of lightness on the palate. On the nose, it opened with berry-cherry before introducing flavors of currants, red cherries and wild berries, on a background of sweet cedar and dark chocolate. Long and generous.

Some of World of Chantilly’s pastries..

World of Chantilly, has long been known for its pastries and cakes, their reputation for quality and flavor proved well deserved by the speed with which these pastries were devoured by the crowd.

From right to left, Udi Kadim – CEO of Yarden Winery USA, and yours truly

Aron Ritter, from the Kosher Wine Society, introducing the speakers

All videos copyright of © The Kosher Scene

The Kosher Scene‘s first ever event, was sponsored by the Igal Fedida Gallery, TheCheeseGuy.com, Recanati Winery, World of Chantilly with Aron Ritter‘s Kosher Wine Society invaluable help in promoting the event. With over 60 people attending, this was a memorable evening and the first of many more to come.

CS

RELATED POSTS

A Talk with Igal Fedida

A Night of Wine and Art

//

The Thrill of Victory…

[I confess, it's been just over two month since Kosherfest 2012, and this video should have seen the light of day much sooner. Though making our readers wait was unprofessional and unforgivable there were truly extenuating circumstances, unfortunately. In any case, the competition was exciting. The three competing Chefs, were consummate professionals. I have no doubt the judges had a very hard time declaring a winner. CS]

Last year, I was one of the judges at Kosherfest 2011 Chefs’ Competition , this year I was behind a SONY AX2000 taping the proceedings. There was excitement, at times the chefs nervousness was palpable yet – at all times – it was obvious these 3 professionals were thoroughly enjoying what they were doing.

All videos copyright of © The Kosher Scene

The judges were Chef Jack Silberstein, from Jack’s Gourmet, Chef Seth Warshaw of etc steakhouse, Paula Shoyer, author of The Kosher Baker and Pastry Chef Philip Kaemerle, pastry instructor at the Center for Kosher Culinary Arts. The event was sponsored by CKCA, Jack’s Gourmet and Great Kosher Restaurants Magazine.

Chef Alexandre Petard from Ladino Restaurant, Chef Koby Weiner from Fairway‘s Kosher Food division and Chef Ari White from Got Cholent? and Gemstone Caterers went up against each other. Each created a masterpiece with the secret ingredient which they only were able to find out about immediately prior to the clock starting the 45 minute countdown. Yellow tail tuna, was that secret ingredients, while they could prepare it in any way they liked, they had to use each of a number of ingredients given them.

The fact that such varied dishes were made with the same set of ingredients is a true testament to each one’s imagination, creativity and professionalism. I hope, gentle reader, you enjoy watching this video as much as I enjoyed the live proceedings.

CS

A Night of Wine and Art

This coming Wednesday the 23 of January (from 7:30 pm to 9:30 pm), The Kosher Scene, as well as Recanati Winery, The Cheese Guy and World of Chantilly will be cosponsoring a Night of Wine and Art at the Igal Fedida Gallery,(1482 First Avenue, between 77 and 78 in Manhattan) together with the Kosher Wine Society.

Gil Shatsberg, winemaker at Recanati Winery will introduce us to wines ranging in price from the mid $20s to the mid $70s. The wine list includes:

• Recanati Shiraz 2011
• Recanati Rose 2011
• Reserve Merlot 2009
• Reserve Petit Syrah/ Zinfandel 2010
• Reserve Syrah/ Viognier 2010
• Reserve Wild Carignan
• Special Reserve Red 2007
• Special Reserve White 2010

Gil Shatsberg heads winemaking and vineyard management at Recanati Winery, one of Israel’s top five wine producers and an international standard bearer for fine quality Israeli wines. Shatsberg’s credentials include managing and making wine for seven years at the critically acclaimed Amphorae Vineyard. In early 2008, Gil took over from former Recanati winemaker Lewis Pasco, who left to pursue new career.

Our faithful readers are already familiar with Igal Fedida. Igal was born and raised in Israel, moved to the United States at an early age to pursue a successful business career in construction, design and remodeling. Being of curious and deeply spiritual nature, however, he decided to take some time to get to know the World and he traveled to many distant and unusual pockets of our home planet. He enjoyed drawing, sketching and design since an early age and he discovered the love for photography during his travels, capturing images of nature and people alike.

Returning to Los Angeles, he enrolled in intensive photography study program at the UCLA. Exploring the world of photography, his need for expression drove him to develop a unique form where he combined Polaroid photographs with water color in order to deepen the effect of the image. In doing so he discovered that his need to express the nature and the World that surrounds us far surpasses the limited potential of photography. Subsequently, as if an invisible hand pointed a direction, the magic door opened and he was pulled into the world of painting.

Completely self taught, over the time he developed his own fascinating style of contrasting images. His black and white collection clearly expresses his inner search of balance between order and chaos, good and evil and evermore constant yin and yang presence in life. On the opposite to this sharp collection stand abstracts filled with mesmerizing colors inspired by nature and God alike. Some of his paintings carry deep meanings about the creation and the world from ‘big bang” and Adam and Eve to modern day socialites while others are visually hypnotizing, energy filled abstracts of strikingly vivacious colors.

Brent Delman (thecheeseguy.com), will present us with a delectable selection of imported cheeses. World of Chantilly will bring us their superb selection of award winning pastries.

Please reserve your tickets at the Kosher Wine Society‘s website (space is limited as the gallery is small), for what promises to be an incredible Night of wine and Art, this coming Wednesday from 7:30 pm to 9:30 pm (Eastern Time) at the Igal Fedida Gallery (1482 First Avenue, between 77 and 78 in Manhattan).

Hope to see there!

CS

RELATED POSTS

A Talk with Igal Fedida

A Night of Wine and Art – Part 2

This Evening’s Kosher Scene Radio Show

Our guest this evening at 10:00pm (Eastern Time), on our BlogTalkRadio show, will be Estie Wartenberg US sales/brand manager for Israel’s Recanati Winery. Among other subjects we will be talking about next week’s exciting Night of Wine and Art at the Igal Fedida Gallery.

Who is Ms. Wartenberg, what qualifies for her current position? In her own words:

I began my wine journey at the Royal Wine Corp in 2001, where I was hired as a sales representative for Queens, NY. In 2005 I was the first salesperson ever at Royal Wine Corp to receive the “Sales person of the Year” award. In 2007 I left Royal to go to The Beverage Network Publications and worked as the Sales and Marketing Manager out of their corporate office on John Street in NYC. I also wrote articles on Kosher wine for their industry magazines; The Beverage Media and The Beverage Journal. While I was working for the magazine, I got a call from Palm Bay International, the US importer for Recanati Wines. They were looking for someone with a background in Kosher wine to manage their Kosher brand in the US. (Palm Bay International mainly imports Italian non Kosher wine.) Palm Bay hired me in February 2010 to be the US Sales/Brand Manager for Recanati Winery.

Meanwhile, in case you missed it, why not listen to last week’s broadcast with Allison Josephs from Jew in the City?

Don’t forget to tune us in this evening at 10:00pm (Eastern Time), on our BlogTalkRadio show, will be Estie Wartenberg US sales/brand manager for Israel’s Recanati Winery. We’ll be wait’n for ya!

CS

Chef Ilan Barniv’s Oven Baked Rainbow Trout

[My good friend Ilan Barniv, from Providence RI, presents an easy way to prepare Rainbow Trout. It's a MUST WATCH! CS]

Oven Baked Rainbow Trout

Directions

1. Season the fish fillet with salt, pepper, fresh lemon juice, fresh thyme and extra virgin olive oil.
2. I use well oiled stainless steel baking rings to hold the fish together in the oven. Ring measurements: 2-and-3/4 inches diameter x 1-and-1/2 inches height.  The rings are quite expensive, therefore, for home use; an oiled nonstick cupcake baking pan should do the trick.
3. Bake at 350F for about 12 minutes.
4. Serving suggestion: Serve the fish over warm wilted Spinach with salt, pepper, and minced garlic

Enjoy, gentle reader, enjoy; I certainly did!!!

CS

Chicken Potato Marinara

[As I scoured the web to find delicious and hearty dishes to try, I came across a blog called Craving Haven. Though not a kosher blog - by any means - it has some really nice recipes that can be adapted or left as they are, therefore I will definitely be back again and again. Meanwhile, below is a recipe, I made last evening. CS]

Detail of photo from:
http://cravinghaven.blogspot.com/2012/12/chicken-potato-marinara.html

Ingredients

• 1 lb chicken drumstick
• 4 pcs large red potatoes, quartered and peeled (optional)
• 1/2 cup green peas
• 1 cup homemade marinara sauce *
• salt and pepper
• bay seasoning
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1/2 cup chopped onion
• 1 cup water

Directions

1. In a preheated skillet, pour oil, then add garlic, onion. Cook until garlic is browned and onions, transparent. Add the chicken, cook covered until chicken are cooked. Season with bay seasoning. Cook for 2 minutes more.
2. Add water, bring to a boil. Add potatoes, and cook until fork tender.
3. Add the marinara sauce. Simmer for 10 minutes. Season with salt and pepper. Add the green peas. Cook for 10 minutes more or until the chicken are cooked through.

—OXO---OXO---OXO—

* Meaty Marinara Sauce

Detail of photo from:
http://cravinghaven.blogspot.com/2012/12/meaty-marinara-sauce.html

Ingredients

• 2 pcs yellow onion, peeled and chopped
• 4 tbsp olive oil, divided
• 6 cloves garlic, minced
• 1 lb ground turkey (You may omit the ground turkey if you prefer just the sauce)
• 2 tbsp dried herbs (or Italian seasoning)
• 1/2 cup red wine (optional)
• 12 cups fresh roma tomatoes, peeled, seeded and quartered
• salt and pepper
• old bay seasoning

You may omit the ground turkey if you prefer a parve sauce

Directions

1. Heat olive oil. Add onions and cook slowly until they caramelize. Add garlic and dried herbs. Cook for 5 minutes.
2. De-glaze the pan with 1/2 of the red wine and cook for 2 minutes more. Add the tomatoes and their juice, stir to combine. Bring to a simmer and cook low, stirring occasionally for at least two hours, depending on the water content of the tomatoes.
3. The sauce should be thick with much of the water evaporated to concentrate the flavor. Add salt and pepper to taste.
4. In a separate skillet, heat remaining oil, add and cook the ground turkey, and cook until brown. Season with salt and pepper and 1/2 tsp of old bay. Cook thoroughly. Mix with marinara sauce and simmer low for an hour. Serve together with your favorite pasta or meat.

Enjoy, gentle reader, enjoy!

CS

Thai Chicken Tacos with Cabbage Slaw

[The following recipe comes from Irene Sager's Bamitbach blog. We've posted recipes from her blog before and liked them all. CS]

Detail from photo on Irene Sager’s blog (http://bamitbach.wordpress.com/2012/12/24/estelles-thai-chicken-tacos-with-cabbage-slaw/)

Ingredients

• 1 lime, halved
• l lb skinless boneless chicken breasts, thighs, or tenders, cut into strips, 1/2″ thick.
• 1/4 cup fresh cilantro, chopped
• 1 shallot, sliced
• 3 cloves garlic minced
• 2 tsp  soy sauce
• 1/2 to 1 tsp chili flakes
• 1/2 to 1 tsp hot sauce
• 2 tbsp vegetable oil
• 16 corn tortillas heated

Directions

1. Juice one half of a lime.  Cut remaining half in wedges and set aside.
2. In a bowl combine chicken strips, cilantro, shallot, garlic,  lime juice, soy sauce, chili flakes, and hot sauce.  Cover and refrigerate for at least one hour.
3. In a large skillet cook chicken in hot oil over medium high till cooked, about 1o minutes, stirring occasionally.
4. To serve, layer 2 tortillas (we used only one) top with chicken and cabbage slaw.
5. Serve remaining cabbage slaw and lime wedges on side.

Cabbage Slaw

Ingredients

• 2 cups shredded Napa cabbage
• 1/2 cup shredded carrot
• 1/2 cup sliced green onion
• 1/2 cup sliced radishes
• 1/4 cup chopped cilantro
• 1/4 cup coarsely chopped peanuts (sliced or slivered almonds will also work well)
• 1/4 cup rice vinegar

Directions

1. In a bowl toss the cabbage, shredded carrot, green onion, radishes, 1/4 cilantro,  and 1/4 cup coarsely chopped peanuts.
2. Add 1/4 cup rice vinegar and toss.

As expected, Irene posted another great recipe, so… enjoy, gentle reader, enjoy!

CS