This evening at 10:00pm (Eastern Time), The Kosher Scene’s Internet Radio Show on BlogTalkRadio.com will host Paula Shoyer. Paula has been our guest before (here) and has always been an audience favorite.
Ms. Shoyer is the author of The Kosher Baker and is coming out with a new pastry book, on holiday baking, due out in August this year. Tonight we will talk about baking on Pessach.
Meanwhile, in case you missed it, why not listen to last week’s broadcast with Leah Schapira – who’s been our guest before – and Victoria Dweck discuss their new book: Passover Made Easy: Favorite Tripple-Tested Recipes.
Please, listen in tonight at 10:00pm when we will be speaking with Paula Shoyer. We’ll be waiting for you!
Tonight on Blogtalkradio we will be speaking with Susie Fishbein, at 10:00pm (Eastern Time). Susie is the author of the Kosher by Design cookbook series. As she celebrates the 10th anniversary of the first book’s appearance she just published her eagerly awaited eighth title (Kosher By Design- Cooking Coach).
Susie Fishbein has been the featured celebrity guest on cruise ships as well as at week-long culinary adventures in Israel and Italy. She’s been profiled in The New York Times and CNN. The Forward has named her one of the 50 most influential Jews in America.
She was an honored guest at the White House in recognition of the National Jewish Heritage Month, she has taught at Macy‘s De Gustibus School of Cooking and has been a guest on dozens of network TV and radio shows. She’s also been featured at the Epcot International Food & Wine Festival at Disneyworld
Meanwhile, in case you missed it, why not listen to last week’s show with award winning cookbook author Jayne Cohen?
Please don’t forget to tune us in, this evening at 10:00pm (Eastern Time). We’ll be wait’n for ya!
The Jewish calendar is filled with celebrations, each has its unique foods and traditions. What better way to celebrate than with columnist, blogger, cook author Jayne Cohen‘s Jewish Holiday Cooking? Ms. Cohen covers the spectrum of Jewish cooking around the world. Her dishes – though often traditional – include many a delightful surprise, an update in taste.
The recipes are peppered with quotes from the vast world of Jewish writing ranging from the Talmud to Nathan Englander, from Chaim Grade to Sholem Aleichem, from the Zohar to Shmuel Hanagid and more. It is obvious this is not just a cookbook, it is a paean to Judaism, its timeless spiritual and cultural values, with the recipes representing a way to celebrate it all.
As I browse through the pages, it is obvious the author loves many genres of books, her quotes, her references, her intros to the individual recipes, her writing in general becomes “unputdownable.” As you leaf through, as you read through, not only do you see yourself at the very locals she’s traveled but you can smell and taste as well. Written in the best tradition of M.F.K Fischer, Joseph Wechsberg, Hillaire du Berrier and Ruth Reichl, Ms. Cohen leaves you begging for more…
With Chanuka coming up in less than a month, what could be better than an interesting latke recipe to whet one’s appetite?
Garlic-Rosemary Potato Latkes
Yield: About 4 servings
These exceptionally fragrant potato pancakes require no topping or sauce as adornment. They are perfect as is, ready to accompany any roasted or grilled chicken or meat.
- About 1 1/2 pounds Yukon gold or 3 large russet (baking) potatoes, peeled
- 2 tablespoons coarsely chopped garlic
- 1 tablespoon fresh rosemary leaves
- 1 large egg, beaten
- 1 tablespoon matzoh meal or unbleached all-purpose flour
- About 3/4 teaspoon salt
- About 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon baking powder
- Olive oil, for frying
- Sea salt (optional)
- Shred the potatoes, using the shredding disk in a food processor. (Don’t wash out the food processor–you’ll be using it again right away.) Transfer the potatoes to a colander or strainer and use your hands or a wooden spoon to press out as much moisture as possible.
- Remove the shredding disk from the processor and replace with the steel blade. Return about one third of the shredded potatoes to the food processor. Add the garlic and rosemary and process, using the pulse motion, until roughly pureed. Transfer the mixture to a large bowl. Add the remaining potatoes, the egg, matzoh meal or flour, salt and pepper to taste, and the baking powder to the bowl. Mix until thoroughly combined. Let stand for 10 minutes to mingle the flavors.
- In a 10- to 12-inch heavy skillet (cast-iron is ideal), heat about 1/4 inch of oil over high heat until hot but not smoking. Drop 1/4 cup of the potato latke batter into the pan and flatten with a spatula. Repeat with more batter, cooking no more than 4 or 5 latkes at a time; crowding the pan will give you soggy latkes.
- Regulate the heat carefully, reducing it to medium as the latkes fry until golden and crisp on the bottom, about 4 minutes. To prevent oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes carefully. Fry until crisp and golden on the other side.
- It’s best to flip the latkes only once, so that they don’t absorb too much oil. So, before turning, lift the latkes slightly with the spatula to make sure the underside is crisp and brown.
- As the latkes are done, transfer them to paper towels or untreated brown paper bags to drain.
- Continue making latkes in the same manner until all the batter is used. If necessary, add more oil to the pan, but always allow the oil to get hot before frying a new batch.
- Serve straightaway, sprinkled with a little coarse salt, if you’d like. Or if necessary, keep the latkes warm in a 200 degree F oven (arrange them in a single layer on a rack placed over an oven-proof platter or baking sheet) and serve when they are all ready to be brought to the table.
From Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations
by Jayne Cohen (print edition: Wiley 2008; e-book: 2012).
Enjoy, gentle reader, enjoy! And… don’t forget to tune in this coming Wednesday at 10:00pm (Eastern Time) when we will be talking with Jayne Cohen; we’ll be waiting!
It’s always interesting to see how fame re-frames a person. This past Tuesday eve – on the tenth anniversary of Susie Fishbein’s first book of her wildly successful Kosher by Design (published by ARTSCROLL) – the launching of her 8th cookbook (Cooking Coach) took place at Pomegranate Supermarket.
Fellow bloggers and members of the press sampled Playbook in action as Susie demoed onstage; ground turkey sautéed with frozen spinach transformed into three wonderful fresh dishes: Turkey Taco Eggrolls, Turkey Stuffed Mushrooms and a terrific pasta penne dish using Pomegranate’s own Marinara Sauce.Gavriel Sanders, Artscrtoll‘s publicist for the Kosher by Design series, mc’d and fielded questions from the audience, delivering a seamless media event. Pomegranate was the perfect host and venue for this private media reception. Susie signed copies of the complimentary Kosher by Design Cooking Coach that the evening’s participants received in their swag bag along with complementary products from Pomegranate. A full review of Susie’s new cookbook will be featured here next week along with a recipe. Thanks to Susie Fishbein and Pomegranate for a most delightful evening and an exciting new cookbook to reach for, until we intuitively ‘get it’ and need but reach within.
[Gloria Kobrin, who graced our internet broadcast on August 15th – just a few weeks ago – graciously agreed to share one of the recipes from her Kosher Cookbook app for iPhone and iPod. Gloria shares her recipes and cooking tips on her Kosher Cookbook page on Twitter.com/Koshercookbook, on Facebook: http://www.facebook.com/KosherCookbookApp?ref=nf, and on her blog at: www.koshercookbook.blogspot.com. While this dessert can be enjoyed at any time, it acquires special significance during Rosh Hashana. CS]
The sweetness of the apples and vanilla contrasted with the tart marmalade and Grand Marnier baked in a rich crust is spectacular. The extra hand work is worth it.
Enjoy, gentle reader, enjoy!
This evening at 8:00pm (Eastern Time), The Kosher Scene Radio Show will host Gloria Kobrin. Who is Gloria?
Gloria Kobrin, has been married for 40 years. As a mother of two, grandmother of two, she’s cooked her whole life for groups ranging from 4 to 100. She specializes in creating delicious gourmet food that is not only easy enough for the home cook to prepare but also happens to be Kosher. Mrs. Kobrin is the author of the Kosher Cookbook App for iPhone and iPod.
Gloria shares her recipes and cooking tips on her Kosher Cookbook page on Twitter.com/Koshercookbook, on Facebook: http://www.facebook.com/KosherCookbookApp?ref=nf, and on her blog at: www.koshercookbook.blogspot.com.
Soon after Gloria married she, and a friend, began the Kosher Gourmet weekly column in the Jewish Week. She also taught a Lunch and Learn series of cooking classes at Yeshiva University, while – at the same time – selling boutique baked goods from her home: fruit tarts, candied nuts, and specialty birthday cakes.
Besides cooking, and baking, she’s been quite busy ghost writing poems and speeches for Bar Mitzvahs, weddings and miscellaneous celebrations. She has a certificate in translation (French to English) from NYU School of Continuing Education and is a trained mediator for community issues and has additional training in family and divorce mediation.
We will be discussing not only her cooking and baking, but who she is as a person and as a proud Jew.
Meanwhile, in case you missed it please listen to our archived show with Menachem Lubinsky, the walking encyclopedia of kosher marketing and its history.
Please tune us this evening on BlogTalkRadio.com/kosherscene, at 8:00pm (Eastern Time), The Kosher Scene Radio Show will host Gloria Kobrin. We’ll be wait’n for ya!
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!
As featured in her brand new cookbook, Kosher Revolution, Geila Hocherman teaches us how to make hamentashen in print and on video:
Coconut -Chocolate- Hazelnut Filling
Enjoy, gentle reader, enjoy!
June Hersh is one remarkable woman. She’s got this articulate impresario presence that combines wisdom and know-how in a Jewish Oprah/ Martha Stewart kind of way. Pick a subject matter and June will research, write and perfect a delightful, informative product that is instantly marketable. Here I am, a Holocaust survivor’s daughter internally struggling for years to articulate some memorial to my parents’ heritage and experiences while, American rooted, June comes up with a sensitive sideward entrée onto the experience through recipes and stories of Holocaust survivors. Her first book (Recipes Remembered: A Celebration of Survival) is compassionate to their plight, a paean to their survival and achievement in a new land.
I gave a copy to my mother and she began sharing some of her own kitchen experiences with her mother; the last of which was her locking the pantry the day they were taken away, her mother saying “Little one, you won’t need to lock the pantry anymore.” My family’s memoirs, though ever present, are still too raw to pen.
In June’s new cookbook The Kosher Carnivore, she again does thorough research and walks us through the kosher meat process; from the biblical origins of what makes an animal kosher or not, through the koshering and cuts of meat. The recipes present us with core popular, culturally mixed, dishes that bring out the best in the various cuts of meats described in her cookbook.
Ben Fink‘s photography is well done in warm tones that subtly speak of treasured old dishes and new favorites (I wish there was more of it!). The layout is very functional, easy to follow with “Behind the Counter” and “Side Note” tips, the cross-section of variety all make it a cookbook I will refer to again and again! I highly recommend it not just for audiences familiar with kosher but also for those who are just discovering the world of Jewish culinary traditions.
Choosing a favorite dish from the book, was no easy task, there were quite a few I had tried and so many more I can’t wait to try; but I thought this one – which I’ll be trying this evening on Shabbat – was an interesting update to a cut of meat of meat I’ve always loved.
Coffee-Crusted Hanger Steak
Why not save time and have your coffee with your dinner rather than after? Freshly ground espresso beans and lots of companion spices combine to give a little jolt to the seared crust of this full-flavored steak.
Start to Finish: Under 30 minutes
- 2 tablespoons espresso or strong coffee beans, freshly ground
- 1 teaspoon cumin
- 1 teaspoon ground ancho chilli pepper
- 1 teaspoon Spanish smoked paprika (pimentón)
- Kosher salt and freshly ground black pepper
- 1 (1 to 1 1/2 pound) hanger steak, halved
- Canola Oil
Preheat the grill or a stovetop grill pan. Grind the coffee and then the spices in a spice or coffee grinder and pour the ground mixture out onto a large plate. Let the steaks come to room temperature, then coat them in oil and roll each steak in the ground-coffee-and-spice-mixture. Grill about 15 minutes for rare to medium-rare, turning the steaks to brown on all sides. Let rest for 10 minutes, loosely covered in foil, then cut into large slices on the diagonal.
Did you know that the humble jar of paprika, which many people think is reserved for sprinkling on deviled eggs, not only provides a great splash of color, but also a terrific flavor boost? Your pantry probably holds a jar of sweet supermarket paprika, but let me tempt you to invest in the Hungarian variety, which will wake up most dishes with its earthy and slightly peppery flavor. Paprika was first processed in Hungary and is derived from red peppers, and can have a bit of a bite. For a spicier kick, try using hot paprika, and if you want that mellow smoky taste then reach for Spanish paprika, also known as pimentón.
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