Naturally Kosher

I’ve spoken before of my predilection for cheese, so I was delighted to find a nice selection of cholov Yisroel cheeses from Natural & Kosher.

Cheddar, Pepper Jack, Muenster, Mozzarella and Pizza Cheese

I picked up their Mozzarella (slices), Pizza Cheese (slices), Cheddar (slices), Muenster (slices), Processed Pepper Jack (round slices),

Pizza Cheese (shredded), Mozarella Sticks, Chef's Blend (shredded)

Mozarella Cheese Sticks (for the grandkids), Pizza Cheese (shredded) and the Chef’s Blend (natural Cheddar & Pizza Style Cheese).

I found all of them very good (so did my grandkids!). I used the shredded Pizza Cheese to make myself a 7” personal pizza

'Twas delicious!

It was so good and easy I had to keep on making it for lunch for the next 4 days. Here’s my simple recipe:

CS’ Personal Pizza

2 Natural & Kosher Shredded Pizza Cheese
1 Package Roland Oven Roasted Tomatoes
1 Can of tomato sauce
2 packages (3 in each package) of 7” pizza crusts
Spices: oregano, paprika, onion powder, garlic powder, pepper

Cover each Personal Pizza with tomato sauce, sprinkle with shredded cheese and spices; add the oven roasted tomatoes and sprinkle again, very liberally, with shredded cheese and spices. Preheat oven to 450F degrees, when ready to put it the pizza lower heat to 425F and cook for 8 to ten minutes or until the crust is golden brown and the cheese is all melted.

As I took the pizzas out of the oven, the aroma was strong and made our mouths water. I used to think I was the fast eating mouth in the west, but these set of 2 grandkids left me in the dust! The Mozarella Sticks didn’t last very long either. I guess they really must have like the pizza and the sticks.

It was fast and easy to prepare. Once upon a time I used to make my own pizza dough as well, I no longer find it necessary these days.

The dish used in the photo of the pizza is part of a set I picked up at Happy Home Housewares (1407 Coney Island Avenue,, Brooklyn, NY 11230; Telephone: 718. 692.2442). It is part of a set I use for milchig dishes, Attractively priced, it’s melamine, easy to clean and with a design based on Gianni Versace’s similar themes.

I’ve been using these cheeses for other recipes, like pasta sauces, omelettes, salads and so on. In each case the results were delectable. Naturally kosher, naturally delicious!!!

CS

Purim Recipes

Although today is a Ta’anit Esther – The Fast of Esther and observant Jews around the world are fasting, we also prepare for Sunday’s Purim feast. While looking for inspiration around the web, I came across the following (superb!) holy day recipes on famed Chef Laura Frankel‘s  blog:

I like hamantashen and certainly have eaten my fill of the tender cakey treats. Don’t get me wrong. They are delicious and fun to make. But, they are safe and not at all sexy. So, this year-I want some excitement on Purim. I think I am just tired of winter, the economy and bad news. Time for FUN! Get out your martini shakers, groggers and whatever else you need to put on a splashy and delicious Purim Feast. For dessert-I recommend you pull out those nice hamantashen or do like the Persians and serve dried fruit, nuts and fresh citrus.

All of the recipes can be prepped ahead of time, leaving you lots of time to get your Esther or Mordechai on. Have a Freylich Purim!

Blood Orange Martini

It is scary how tasty these martinis are-like you could easily get into trouble with a pitcher of these scary! Oh well, Haman-Mordechai…whatever! just have fun

1 ½ ounces vodka
2 ounces blood orange juice
½ ounce simple syrup
Squeeze of fresh lime juice
1. Shake together and serve. Garnish with blood oranges slices and pomegranate seeds

Persian Meatballs (Kufteh)

This is a great dish for the end of winter. Serve this for Purim as a first course or as part of a Purim feast! Traditionally, the meatballs would not be browned before being poached. As a chef, I think the caramelized crust on the meatballs is essential and gives a great texture and more pronounced flavor. You can opt to do it either way.

2 cups cooked basmati rice
1 cup cooked yellow split peas
1 pound ground chicken, turkey or beef
½ cup finely chopped fresh dill
½ cup chopped fresh flat leaf parsley
1 cup chopped scallions
2 cloves garlic-chopped
2 large red onions-peeled and chopped
2 eggs-lightly beaten
2 teaspoons ground coriander
1 teaspoon ground cumin seed
2 teaspoons ground cinnamon
½ teaspoon ground cardamom

1. Place all the ingredients in a large bowl. Using your hands, mix the ingredients together until well combined. Do not over mix as the mixture will be too tight and tough. Salt and pepper the mixture (I like to take a small amount and fry it to taste if the seasoning is correct).
2. Lightly, shape the meat balls with your hands.(I find that wetting my hands with cold water and using a rolling motion keeps them from getting too packed and tight.) You can store the meatballs at this point covered in the refrigerator for 2 days or freeze them for 1 month.
3. Place a large sauté pan over medium heat. Lightly coat the pan with olive oil. Brown the meatballs in batches. Remove form the pan and drain on paper towels.

For the poaching liquid

1 16-oz can of canned tomatoes with their juices
2 cups of chicken stock
1 teaspoon saffron threads
Juice and zest of 1 orange
Juice and zest 1 lemon
Salt and pepper

Bring the poaching liquid ingredients to simmer in a large saucepan. Place the meatballs in the pan. Gently poach them until cooked through. Do not stir the pan as the meatballs will break apart.

Basmati Rice
This is a show stopper for any buffet or dinner. The crispy crust on the rice tastes a little bit like popcorn. It is easy to make ahead and can be reheated in the pan in a low oven.

2 quarts water
2 tablespoons salt
1 1/2 cups Basmati rice
3 tablespoons olive oil

1. In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.
2. Place a 3 quart sauce pan over medium heat. Coat the bottom with olive oil. Spoon rice into the pan, cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until a golden brown crust forms, about 30 to 35 minutes. Invert the pan onto a serving platter. Garnish with pomegranate seeds and blood orange sections.

According to The Jew And The Carrot website, Chef Laura is currently Executive Chef and head of food services at the Wolfgang Puck Kosher Catering and café at the Spertus Institute for Jewish studies in Chicago. She is the former chef and founder of the Shallots restaurants. Mrs. Frankel has training and extensive experience in both savory and pastry kitchens. Before committing herself to her culinary passion, she played both alto and baritone saxophones. She taught and played professionally. She is the author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes.

Chef Laura will be giving a Kosher Food Demo at De Gustibus (on the 8th floor of Macy’s) on the upcoming 16th of March.

I’ve eaten many times at Shallots when it used to be located in Manhattan at the atrium of the SONY building’s where Solo is now situated. I definitely can vouch for her succulent creations!!!

CS