Archive for the 'blogs' Category

06
Jan
13

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]

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

02
Jan
13

Jew in the City, A conversation with Allison Josephs


This show was postponed to next Tuesday, January 8, at 10:00 pm (Eastern Time).

AlliJosephsOur guest, this evening at 10:00pm (Eastern Time), will be Allison Josephs, founder and director of Jew in the City. Who is Allison Josephs?

Allison has been involved in the field of Jewish Outreach for over a dozen years, teaching and lecturing, working at Partners in Torah, Sinai Retreats, and NCSY. She is, also, the spiritual mentor to actress Mayim Bialik.  She was named one of NJOP‘s Top Ten Jewish Influencers in 2012 and has been quoted or written about in numerous publications, including The Wall Street Journal, The Daily Beast, Huffington Post, and Yahoo News.

Allison has been interviewed on television and radio, including programs such as “What Not To Wear,” Associate Press TV, and NPR;  her articles have appeared in numerous publications including the newly released anthology Like Water on a Rock, The Washington Times, The Jewish Press, and The Forward. She has also written many articles, directed and produced videos for Aish.com and lectures around the country and on WebYeshiva. She received her Bachelor in Arts from Columbia University in Philosophy and lives with her husband and four children minutes from the George Washington Bridge.

We will be talking about her recent video as well as future plans for her website and blog.

Meanwhile, in case you missed it, please listen to last week’s fascinating discussion with abstract painter Igal Fedida about his life’s journey towards becoming an Orthodox Jew and the connection between his art and Sefer Breshit.

Don’t forget to tune us in this evening at Blogtalkradio.com/kosherscene for an interesting talk, with Allison Joseph of Jew in the City at 10:00pm (Eastern Time). We’ll be wait’n for ya!

CS

This show was postponed to next Tuesday, January 8, at 10:00 pm (Eastern Time).

04
Nov
12

Ratatouille Hash


From our friend Geila Hocherman (here and here)’s blog, Geila’s Kosher Revolution:

Photo by Antonis Achilleous

Ratatouille Hash

I was in a restaurant in beautiful St. Maarten when a waiter presented the table with a beautiful ratatouille served in timbales. It was delicious-and set me to thinking about adapting the usual ratatouille, a vegetable stew, to make it less stew-y. Here’s the result, a vibrant, fragrant, hash-every vegetable retains its distinctive texture as well as flavor-that makes a perfect meal served with chicken, fish or meat. You can serve it hot or at room temperature.

Serves 10 to 12
Convert It– To make this a dairy main dish, add a 10-ounce can of drained and rinsed chick peas and crumbled feta. Or, for a quick moussaka-like dish, toss the hash with ground, sauteed lamb.

Geila’s Tips – Check the bottom of the eggplants you buy. If the pip there is round, the plant is female, if long, male. Male eggplants have fewer seeds.

  • 3 pounds (about 2 medium) eggplant, cut into 1/2 inch cubes.
  • 4 tablespoons kosher salt, plus more
  • 6 tablespoons extra-virgin olive oil
  • 2 pound zucchini, cut into 1/2 inch cubes
  • 2 tablespoons grapeseed or canola oil
  • 2 large onions, sliced thin
  • 2 tablespoons tomato paste
  • 4 garlic cloves, put through a garlic press
  • 2 roasted red bell peppers * cut into 1/4 inch dice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon red pepper flakes (optional)
  • One 12-ounce can plum tomatoes with their juice
  • 3 tablespoons chopped basil
  1. Preheat the oven to 350 F. Cover 2 medium cookie sheets with foil.
  2. Place the eggplant in a colander in the sink and roast with 2 tablespoons salt. Top with a plate and a weight, such as as a large can or wine bottle. Let the eggplant drain for 30 minutes rinse and dry it, and transfer to a cookie sheet. Drizzle over 3 tablespoons olive oil.
  3. Place the zucchini on the second cookie sheet, toss with 2 tablespoons salt and 3 tablespoons olive oil. Bake the zucchini and the eggplant until cooked through, about 20 minutes, stirring both after 10 minutes to prevent sticking. Set both aside.
  4. In a large skillet, heat the grapeseed oil over medium-high heat. Add the onions, sprinkle with salt and saute, stirring, until translucent, 8 to 10 minutes. Push the onions to the side of the pan, add the tomato paste to the center, and cook until the the paste begins to bubble, about 4 minutes. Add the garlic and saute the mixture until garlic is fragrant, about 1 minute. Add the bell peppers, stir, and add the vinegar, sugar, red pepper flakes, if using, and tomatoes with half their juice. and simmer until most of the liquid has evaporated, about 4 minutes. Add the eggplant, zucchini and basil, reduce the heat to medium-low, and simmer, stirring often, until the flavors have blended about 10 minutes. If the mixture seems too dry, add more of the tomato juice and simmer 4 to 5 minutes more. Adjest the seasoning, if necessary, transfer to plates, and serve.

–0o0o0–

* 2 roasted bell peppers

On a burner or under the broiler, roast the peppers until the skin is uniformly charred. Transfer to to a paper bag or a bowl. Close the bag or cover the bowl with foil, a dish towel or plastic wrap. Let the peppers steam until they become cool enough to handle. Remove the stems, peel, remove seeds and cut the peppers into 1 to 1 1/2 inch dice. Reserve any juice.

Enjoy, gentle reader, enjoy!

CS

01
Nov
11

This Week’s Radio Show


This week’s radio show on our BlogTalkradio hour, this Wednesday evening, November 2nd, at 10:00pm (Eastern Time) will feature a panel of new media and traditional media personalities. These are:

We will be discussing next week’s Kosherfest, the new media presence and the impact of bloggers on kosher food trends. Please listen in.

For those of you who missed last week’s Venice – 700 years of Jewish History, tradition and Food with Alessandra Rovati from the Dinner in Venice website and Corrado Calimani from the Venice Jewish Community Board, you can listen to the taped archive here. It was a very interesting and educational show with two very charming people! We discussed the over seven hundred year old Venetian Jewish community, the upcoming 500 year commemorations (in 2016) of the world’s first ghetto ever (Venice’s Jewish Ghetto), the communities traditions and rites as well the food…

Don’t forget to tune in our broadcast tomorrow at 10:00pm (Eastern Time) on BlogTalkradio, with some of the best schmoozers in blogland. We’ll be waiting for ya…

CS




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