Author Archive for Chaim Szmidt



15
Apr
15

A Conversation with Trina Kaye


TrinKayThis evening, on The Kosher Scene Show, we will be talking to Trina Kaye at 10:00 pm (Eastern Time). Who is Trina? What does she do? She makes connections. As a public relations consultant, Trina Kaye regularly connects the press to her clients creating national news coverage. She also works with brand strategists to connect targeted media with multi-media branding and marketing opportunities.

Trina has lead her own consulting firm since 1992. Her client list includes culinary professionals and non-fiction authors to advertising agencies and marketing companies as well as entrepreneurs and branded personalities. They all seek Trina’s advice and expertise to reach their targeted public relations goals.

Trina has secured media placements for her clients in news outlets like The Today Show, CNN, Fox News, A&E Biography, The New York Times, Time Magazine, The Associated Press, USA Today, Time, The Washington Post, The Boston Globe, The Los Angeles Times, and The Los Angeles Business Journal. She has also had great success with placement in consumer magazines including: Better Homes and Gardens, First for Women, InTouch Weekly, People, Cooking Light, Cosmopolitan, Southern Living, Ladies’ Home Journal, Woman’s Day and Woman’s World.

She counts a number of successful kosher cookbook authors among her clients. We will discuss her craft and ideas for budding authors.

Meanwhile, if you haven’t already done so – or if you want some great wine suggestions – why not listen to our last show with Israel Wine Direct‘s four partners: Agnes Goldberger, Naomi Hochberg, Ari Hochberg and Mayer Jacobovits.

Don’t forget to tune us in this evening at 10:00pm (Eastern Time), we will be talking with Trina Kaye; we will be waiting for you!

CS

14
Apr
15

Pizza with Artichokes


[The pizza party at 115:1pm at the Raleigh, this past motzey Shabbos, came just about the time I was starting to feel serious withdrawal symptoms, therefore since I am a passionate pizza lover, I thought I’d explore some variations on the theme. As I perused my email yesterday, I fortuitously came across the following recipe by reader Rita W, from Miami. CS]

Pizza with Artichokes

ArtichPizz

Pizza Dough

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon brown sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 1/3 cups all-purpose flour

Topping

Ingredients

  • 14 oz artichoke hearts in oil
  • 7 oz mozzarella
  • 4 tbsp olive oil (plus extra for greasing)
  • flour for dusting
  • 8 mild chilis in oil
  • 4 garlic cloves, finely chopped
  • 2 tbsp finely chopped parsley
  • salt and pepper

Directions

  1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
  2. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.
  3. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Roll out to a 10″ circle.
  4. Distribute the artichokes and chilis on top. Sprinkle with garlic and half the parsley. Season with salt and pepper, drizzle on the olive oil. Put the mozzarella on top of the pizza and bake for 20 minutes. Sprinkle with the remaining parsley before serving.

Enjoy, gentle reader, enjoy!

CS

13
Apr
15

Classic Deli Pumpernickel Bread


I always liked Pumpernickel, I remember many an occasion coming home from cheder to the delicious aroma of my mother’s just baked Schwartzn Broit; therefore, considering that Passover is over and once again we can eat bread, I present a recipe I adopted from Bread: Bread, Rolls, Coffee Cakes, Quick Breads, Biscuits, Muffins, Scones and More:

Classic Deli Pumpernickel Bread

Photo from Bread, on page 9

Photo from Bread, page 9

Makes 2 loaves

Ingredients

  • 1 cup cold strong coffee *
  • 1/2 cup finely chopped onion
  • 1/2 cup molasses
  • 2 tbsp margarine
  • 1 tbsp salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water
  • 2 1/2 cups bread flour, divided
  • 1 cup whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp caraway seeds
  • 2 cups medium rye flour
  • cornmeal
  • melted margarine (optional)

Directions

  1. Combine coffee, molasses, 2 tablespoons margarine and salt in medium saucepan; heat over medium heat to 115 to 120 F.
  2. Meanwhile, dissolve yeast in warm water in large bowl of mixer, let stand for 5 minutes. Stir in coffee mixture. Add 2 cups bread flour, whole wheat flour, cocoa and caraway seeds, beat at low speed – with paddle attachment – for 2 minutes. Add rye flour, 1/2 cup at a time; beat until dough begins to form a ball.
  3. Replace paddle attachment with dough hook. Add enough remaining bread flour, 1 tbsp at a time, if necessary to prevent sticking. knead at low speed 5 to 7 minutes o until dough is smooth and elastic.
  4. Shape dough into a ball. Place dough in greased bowl; turn to grease top. Cover and let rise in warm place 2 hours or until doubled in size.
  5. Line 2 baking sheets with parchment paper; sprinkle with cornmeal. Punch down down dough. Divide dough in half; shape each half into a round, slighly flattened loaf. Place on prepared baking sheets. Cover and let rise in warm place for 1 hour or until almost double in size. Preheat oven to 375 F.
  6. Bake 30 to 35 minutes or until loaves sound hollow when tapped. Remove to wire racks to coll completely. Brush tops of loaves with melted butter, if desired.

* Use fresh brewed coffee or instant coffee granules prepared according to package directions.

Enjoy, gentle reader, enjoy!

CS

02
Apr
15

Talking Wine for Passover and Beyond: Israeli Wines Direct


This evening – April 2 – at 8:30 pm (Eastern Time), please tune in to The Kosher Scene Radio Show for a delightful pretaped conversation with Ari Hochberg, Naomi Hochberg, Agnes Goldberger and Mayer Jacobovits of Israel Wines Direct.

We will discuss the company’s philosophy, how different generations get along together in harmony and above all we will talk about their wine kosher wine portfolio which includes Kishor, Agur and Ramot Naftaly and food/wine pairings.

The Gang of Four, from left to right:  Ari Hochberg, Naomi Hochberg, Agnes Goldberger, and Mayer Jacobovits.

The Gang of Four, from left to right:
Ari Hochberg, Naomi Hochberg, Agnes Goldberger, and Mayer Jacobovits.

Meanwhile don’t forget to listen to our last show (if you haven’t already) with Esti Wartenberg, Brand Ambassador for Israel’s Recanati Winery.

Don’t forget to listen to an interesting, entertaining show this evening at 8:30 pm (Eastern Time) for a pre-taped conversation with Ari Hochberg, Naomi Hochberg, Agnes Goldberger and Mayer Jacobovits of Israel Wines Direct. We’ll be waiting for you!

CS

A Kosher un freilachn Peissach!
Chag kasher vesameach!

01
Apr
15

Slow Cooked Lamb with Potatoes – Kuzi de Pesah


I always liked lamb and when looking for a great recipe that uses it, what better place to find it than in a Sephardic cookbook?

From Stella’s Sephardic Kitchen (page 157) by Stella Cohen:

Slow-Cooked Lamb with Potatoes – Kuzi de Pesah

Detail of photo by: Marc Hoberman, on page 156

Detail of photo by: Marc Hoberman, on page 156

An easy one-pan lamb and potato dish which is perfect as a family meal and a chilly night. The lamb is gently simmered on the stovetop then briefly browned in the oven. Traditionally this flavorsome dish is served on the Passover dinner, paired with a green spring salad or braised green beans.

3 1/4 lb shoulder of lamb, cut through the bone into even chunks *
5 tbsp olive oil
2 onions, roughly chopped
2 fresh bay leaves
2 small sprigs fresh rosemary
sea salt and freshly ground pepper
3-4 cups hot chicken soup
2 1/4 lb waxy potatoes, peeled and quartered lengthways
3 tbsp roughly chopped flat-leaf parsley (use leaves and tender stems)

You will need:
An enameled, cast-iron, shallow oven-to-table casserole

TRIM excess fat from the lamb.

HEAT 4 tbsp olive oil in the casserole over medium-high heat. Add the lamb and cook to batches on all sides until lightly browned. Remove the lamb with long tongs and keep in a heatproof dish.

ADD the onions to the casserole and cook for 5 minutes, stirring frequently, until softened. Return the browned meat to the pan. Add the bay leaves, rosemary sprigs, and season with salt and pepper. Pour in enough hot stock to just cover the lamb. Bring to a boil. Cover, reduce the heat and simmer foe 3-4 hours or until the meat is tender, adding more hot stock as necessary. Skim the fat off the cooking juices in the pan.

MEANWHILE boil the potatoes until just tender and drain.

SCATTER the potatoes over the lamb and sprinkle with half the parsley over the lamb and sprinkle with half the parsley,. Drizzle the remaining olive over the potatoes and season with salt and pepper.

PREHEAT the oven to grill/broil 15 minutes before serving. Place in under the grill for 15 minutes or until the potatoes are golden brown. Serve at once with the remaining parsley sprinkled on top.

–xXXOoOXXx–

STELLA’S HINTS:

  • * Ask your butcher to cut the shoulder into roughly 2- 2 1/2 inch chunks.
  • Lamb chops can be used instead of shoulder, which will save cooking time.

Enjoy, gentle reader, enjoy!

CS

31
Mar
15

Talking Wine for Passover and Beyond: Estie Wartenberg


estiewartenbergThis evening, Tuesday March 31, Estie Wartenbeg (who represents Recanati Winery for Palm Bay International), will be our guest at 10:00opm (Eastern Time). We will be discussing Recanati‘s newest offerings and old favorites. Food and wine pairings and more.

Meanwhile, in case you missed it, please listen to last eve’s broadcast with Our guests were Ami and Larissa Nahari the owners of The River – Fine Kosher Wines.

Don’t forget to tune us in this evening at 10:00 pm (Eastern Time) when we will be talking to Esti Wartenberg (who represents Recanati Winery for Palm Bay International),

CS 

30
Mar
15

Grape Salad


[Chef Ben Fleischman of yourkosher chef.com has once again shared one of his delicious but easy to prepare recipes. CS]

Grape Salad

PHOTO BY: BEN FLEISCHMAN

Grape-Salad

SAUCE

  • 8 ounces cream cheese
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla

Mix above ingredients together and refrigerate. Note: the sauce can be refrigerated and used until the expiration date of the cheese and sour cream.

FRUIT

  • 1-1/2 pounds green seedless grapes
  • 1-1/2 pounds red seedless grapes

Remove grapes from stem and place in bowl. Pour the sauce mixture over the grapes and stir gently to coat the grapes. Refrigerate until ready to assemble and serve

TOPPING

  • 1 cup pecans
  • 1/2 cup brown sugar

Toast the pecans on a cookie sheet at 350 for 15 minutes. Break the pecans into small pieces and place in zip lock bag. Add the brown sugar and mix. Store until ready to assemble and serve

ASSEMBLY

Stir the grape sauce to coat the grapes. Spoon into individual serving bowls. Sprinkle topping over the fruit and garnish with a sprig of mint.

Enjoy, gentle reader, enjoy!

CS

30
Mar
15

Talking Wine for Passover and Beyond: Ami and Larissa Nahari


—UPDATE!! UPDATE!! UPDATE!!—

DUE TO CIRCUMSTANCES BEYOND OUR CONTROL THIS RADIO BROADCAST HAS BEEN
RESCHEDULED TO 
MONDAY THE 30TH, 10PM (EASTERN TIME)

This evening at 10:00pm (Eastern Time) we will be talking wine once again, our guests will be Ami and Larissa Nahari the owners of The River – Fine Kosher Wines. Ami has been on our show before; for quite a while now we’ve been trying to get Larissa on the show, finally we’ve succeeded in getting them both.

Ami, Larissa and the twins

Ami, Larissa and the twins

Ami is the CEO of The River and Larissa is the company’s Marketing Director, together they form a formidable team dedicated to bring some of the best kosher wines to the American market. Please tune us in this evening, at 10:00pm (Eastern Time) for an interesting show.

Meanwhile (in case you missed it), please listen to our show from last evening with Michael Jordan from Skyview Wines and
Spirits
.

Don’t forget to tune us in this evening at 10:00pm (Eastern Time) when we will be talking to Ami and Larissa Nahari from The River. We’ll be waiting for you.

CS

—UPDATE!! UPDATE!! UPDATE!!—

DUE TO CIRCUMSTANCES BEYOND OUR CONTROL THIS RADIO BROADCAST HAS BEEN
RESCHEDULED TO 
MONDAY THE 30TH, 10PM (EASTERN TIME)

27
Mar
15

Oven-Roasted Fingerling Potatoes


The perfect, delicious, side dish for any main – whether on Passover or the rest of the year – it’s incredibly simple to make.

From Geila Hocherman‘s Kosher Revolution,  page 145

Oven-Roasted Fingerling Potatoes

Serves 6

Photo on page 145, by: Antonis Achilleous

Photo by: Antonis Achilleous

Not every delicious dish needs to be complicated. This savory side of crisp, garlicky potatoes almost makes itself. It’s the perfect accompaniment to roast meats, chicken or fish – just about any main item.I like to season these with rosemary , but see other options in the ingredient listing.

  • 3 pounds unskinned fingerling potatoes
  • 6 garlic cloves, flattened with the side of a knife
  • 2 teaspoons sea salt
  • 1/2 cup extra-virgin oil
  • Four-3-inch fresh rosemary sprigs, 4 thyme sprigs, or 1/4 cup chopped flat-leaf parsley
  1. Preheat the oven to 375 F. In a medium roasting pan, combine the potatoes and garlic. Add the salt, oilve oil a nd rosemary, and toss
  2. Roast the potatoes until golden , about 45 minutes, stirring every 15 minutes to 20 minutes to ensure browning. Serve.

Enjoy, gentle reader, enjoy!
CS

26
Mar
15

Passover Cooking with Susie Fishbein at Pomegranate – Part 2


Susie Fishbein demonstrated two more superb dishes:

Tershi in Pessach Couscous

kosher-scene-copyright-copy22

SuFishPom3

Yield: 10 servings

Ingredients

  • 2 cups prepared Passover couscous, set aside
  • 4 lbs kabocha squash
  • 1/4 cup finely chopped Pomegranate pickled lemon (3 – 4 slices)
  • Olive oil
  • eggplant
  • 1/2 tsp smoked paprika
  • 1/2 tsp sweet paprika
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/8 tsp cayenne
  • 1/2 jalapeño pepper
  • 8 cloves fresh garlic

Directions

  1. Preheat oven to 450 F.
  2. Cover a cookie sheet with parchment paper. Place the squash chunks skin-side-down. Drizzle and rub with olive oil. Roast until soft, time will differ based on size of chunks (25-40 minutes). Allow to cool.
  3. Cover two gas grates with foil. Place the eggplant right over each grate. Use tongs to turn as each side gets charred. After each eggplant is completely charred, place into a colander over a bowl and allow to cool.
  4. Spoon the pumpkin off the skin, discard skin. Mash with a fork and place into a bowl.
  5. Remove the charred skin from the eggplant and discard. Mash the flesh on a cutting board, chopping and scraping it with the side of your knife. Add to the pumpkin. Sprinkle smoked paprika, sweet paprika, salt, cayenne, and pickled lemon. In a food processor with the metal “s” blade, pulse the jalapeño and garlic. Add to mixture. Mix well to distribute spices. Spoon over the couscous.

Enjoy, gentle reader, enjoy!

CS




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 9,023 other followers

Calendar of Posts

August 2015
S M T W T F S
« Jul    
 1
2345678
9101112131415
16171819202122
23242526272829
3031  

Archives

Visit our friends at the Kosher Wine Society

Category Cloud

18 Restaurant Abigael's baking baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Internet Radio Irving Schild Jack's Gourmet Jeff Nathan Jewish history Kim Amzallag kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Italian cuisine kosher lamb recipes kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

BlogTopSites


<a href="//www.blogtopsites.com/food-drink/" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//www.blogtopsites.com/v_158881.gif" alt="Food & Drink Blogs" />
<a target="_blank" href="//www.blogtopsites.com" style="font-size:10px;">blog sites


Follow

Get every new post delivered to your Inbox.

Join 9,023 other followers

%d bloggers like this: