Archive Page 2

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

25
Mar
15

Passover Cooking with Susie Fishbein at Pomegranate – Part 1


Last evening Pomegranate featured cookbook author Susie Fishbein, who demonstrated some delicious Passover recipes. The demo was well attended by an enrapt audience, who got to enjoy some succulent dishes, following the cooking demonstration.

kosher-scene-copyright-copy22

SuFishPom1

She demoed three dishes: Chimichurri Steak Salad, Tershi in Pessach Couscous and Pulled Barbecue Beef Tacos.

Chimichurri Steak Salad

Yield: 10 servings

Ingredients

  • 1 1/2 – 2 lbs shoulder London Broil
  • 6 cloves fresh garlic
  • 1 (1/2 inch) slice red onion
  • 1/2 cup fresh parsley leaves
  • 1 lemon, juiced
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup olive oil
  • 4 oz mache and other salad greens
  • 1/2 small kohlrabi, peeled, cut into matchsticks
  • 1/4 small fennel, shaved into paper thin slices
  • 1 Persian cucumber, w/skin , cut into thin slices
  • 2 Shishito peppers, cut into thin slices on the diagonal
  • 4 – 5 cherry tomatoes
  • 1 slice Pomegranate Pickled Lemon, finely chopped

Dressing

  • 2 tbsp Pomegranate Chimichurri Dip
  • 2 tbsp Extra Virgin olive oil or Zeta brand Basil And Garlic flavored olive oil
  • fresh parsley, chopped for garnish
  • 1 tbsp water

SuFishPom2a

Directions

  1. Pat the meat dry with paper towels. Set aside.
  2. In the bowl of a food processor(or mini chop) fitted the metal “s” blade, pulse the garlic and red onion . Add the parsley, lemon juice, vinegar, oregano, salt, pepper, and olive oil. Pulse again. Rub this paste all over one side of the steak. Allow to marinate while you prepare the salad.
  3. Place the salad greens onto a platter. Top with the kohlrabi, fennel, cucumber, peppers, and tomatoes. Toss. Sprinkle on the chopped lemon.
  4. Heat the oil in a grill pan. Add the steak, Sear for 6-7 minutes. Using tongs, turnover and sear on the other side for 7 minutes. Remove to cutting board. Allow to stand for 10 minutes, thinly slice on the diagonal. Arrange over the salad.
  5. In a small bowl, whisk the chimichurri dip, olive oil, and water. Drizzle over the salad. Garnish with chopped fresh parsley.

Enjoy, gentle reader, enjoy!

CS

25
Mar
15

Talking Wine for Passover and Beyond: Michael Jordan


Michael-JordanOur guest on The Kosher Scene Radio Show this evening at 10:00pm (Eastern Time) will be Michael Jordan, from Skyview Wine and SpiritsMichael is 30 years old,  born in Honduras, of Mayan ancestry, he was adopted when he was just a cfew weeks old. He grew up in Riverdale with with his sister Debra. Mr. Jordan is a fully observant shomer Shabbos, fully committed Jew. His interest in wine came through the social scene and evolved into a profession.

Aside from his extensive knowledge on the subject, aside from his interesting life journey you’ll find him an interesting and witty conversationalist. Please be sure to tune us in this evening, at 10:00pm (Eastern Time) on BlogTalkRadio.com.

Meanwhile, don’t forget to listen to (if you haven’t done so already) to our archived past Monday broadcast with former Wall Streeter turned Wine Merchant H. Ronald Jordan, from V.O.S. Selections.

Don’t forget to tune us in this evening at 10:00pm (Eastern Time) for a fun, and educational 30 minutes with Michael Jordan, from Skyview Wine and Spirits, we’ll be waiting for you.

CS

23
Mar
15

Talking Wine for Passover and Beyond: Ronald Jordan


HRonJordFinally after a rather long hiatus we are back, at 10:00pm (Eastern Time) this evening, with The Kosher Scene Radio Show. Our guest is H. Ronald Jordan, a Wine Merchant with V.O.S. Selections, an Artisanal Wine and Spirits Importer/Wholesaler in NYC for over 28 years.

Ronald has been in the wine business for over 12 years and is  a member of the American Sommelier Association.  He’s traveled extensively  throughout the USA, France, Italy, Greece, Argentina, and Japan, visiting vineyards, wineries and breweries, to learn the characteristic of each terroir and the different processes of creating wines, spirits, and sakes.  He works with Chefs, restaurants, and stores in the NYC Metro area, helping to create some of the best winelists in The City.

He will discuss with us the company’s portfolio of kosher wines including their Taanug Cava, which we mentioned last Tuesday in our post on The Jewish Week’s Grand Kosher Wines Tasting. Ron’s knowledge and warm personality are sure to make this a very interesting and informative show. Don’t forget to tune us in this evening at 10:00pm Eastern Time at Talking Wine for Passover and Beyond: Ronald Jordan

We’ll be waiting for you!

CS

18
Mar
15

A Private Wine Tasting at Liquors Galore


Mayer Jacobovits, of Israeli Wines Direct, held a private wine tasting – yesterday – at Liquors Galore (1212 Avenue J, Brooklyn 11230 – Tel: 718.338.4166). Aside from Mayer, the two store operators and I were present.

kosher-scene-copyright-copy22

wine-tastings-1

Of the wines we tasted, I was surprised by Agur‘s Layam 2012
Wine-tastings-4

Set on Moshav Agur in the Judean plains, this boutique winery has been kosher since 2007 under the direction of owner/winemaker Shuki Yashuv. I first tasted their wines about three years ago and was unimpressed, this winery has since matured and now produces some good potables. The 2012 Layam, with a deep purple color, is floral on the nose exhibiting notes of red fruits, spices and herbs. It showed an unexpected, but subtle, salty finish.

As someone who grew up in Uruguay, I am very familiar with neighboring Argentina’s prime grape – Malbec – and I thought I knew what to expect from a wine made from it. Frankly, I never foresaw what was coming, as I tasted the Ramot Naftaly Malbec 2012…
Wine-tastings-3

Founded on Moshav Ramot Naftaly in the Upper Galilee – in 2003 – by vintner Yitzchak Cohen, this small winery has been producing kosher wines since 2009. The 2012 Malbec was as interesting as it was unanticipated. A round, gentle Malbec with strong Mediterranean overtones, it was very distinct in character from any of its Argentinian cousins. With light earthy tobacco notes on the nose, it exhibits some spicy wood, gentle gripping tannins with generous blackberry and purple plums. Easy to drink and very good!

Next we tried the Ramot Naftaly Barbera 2013. Rather earthy and laden with minerals, it exhibits crushed blackberries and licorice notes. It opens with a bit of bottle stink that quickly dissipates and gives way to generous fruits, a very likable wine.

Worthy of special mention are the Petit Verdot 2012 and Shiraz 2012. The Petit Verdot showed soft tannins, aromas and flavors of raspberries and crème patisserie. The Shiraz 2012, dark garnet in color, medium to full-bodied (leaning towards full) with well balanced tannins and subtle notes of sweet cedar. With notes of plums, cassis, spices on the nose and palate it shows saddle leather on the finish.

Of the two lower priced Special Edition wines by this winery…

Wine tastings-2

I appreciated the Shiraz 2012 most even though the Cabernet Sauvignon SE 2012 was selected by The Jewish Week TOP 18 Red wines $25 and over. The Shiraz is easy and delightful on the palate with its soft tannins, it exhibits red berry, plum and licorice notes.

Some nice wines you might want to enjoy over Pessach and beyond.

CS

17
Mar
15

The Jewish Week’s Grand Kosher Wine Tasting


Yesterday at the City Winery (155 Varick Street, NYC; Tel: 212.608.0555The Jewish Week held its annual Grand Kosher Wine Tasting. The most prestigious wine distributors and importers were there with hundreds of wines from all over the world.

kosher-scene-copyright-copy22

Partial views of the crowd...

Partial views of the crowd…

As always many old friends and familiar faces were there…

Chaim Hezkel from Liquors Galore

Chaim Hezkel, from Liquors Galore, talking wine to an enrapt audience…

Aron Ritter, from the Kosher Wine Society, trying to taste some wine...

Yeruchum Rosenberg, Aron Ritter (center), from the Kosher Wine Society, and Dani Myers, trying to taste some wine…

Nineteen distributors and stores were showing off their best wines, spirits and cocktails, food was available at eight different tables representing meat restaurants, cheese distributors, sausage distributors and chocolate stores.

It wasn't easy to photograph Brent Delman, TheCheeseGuy.com. His was one of the most popular tables, too many people around pushing and shoving to taste his products.

It wasn’t easy to photograph Brent Delman, TheCheeseGuy.com. His was one of the most popular tables, too many people around waiting to taste his products.

Gershon Bodner of Morad Wines, Estie Wartenberg of Recanati Wines, Shai Germezian of Allied Importers, Zaan Eksteen with Backsberg Wines, Ron Jordan who represents Taanug Wines from Spain, Mayer Jacobovits from Israeli Wines Direct, Michael from Skyview Wines & Spirits were, Shlomo Blashska and Jay Buchsbaum from Royal Wine Corporation were just some of the people manning the tables.

As always it was a pleasure to see Alyson Nathan from Abigael’s, and Yossi Horowitz, Esq., who over the last few weeks served as a judges –  in choosing the 18 Top Wines for each of the nine Jewish Week lists – together Miriam Morgenstern from Wine Spectator, and Aron Ritter from Kosher Wine Society among others.

Though I took copious notes, there were just too many wines to post on all of them, but I will discuss a few new selections I discovered here…

Backsberg Wines from South Africa...

Backsberg Wines from South Africa…

Backsberg Chardonnay Paarl 2013 –  With a very fresh lemon, melon and hazelnut tones combine to a give it a delightful aroma; its natural acidity is balanced by sweet fruit flavors of white peach, providing a medium bodied palate with a long, rewarding finish.

Backsberg Brut Paarl – A strong flavored mix of green apple and pear, with a long refreshing finish.

Backsberg Pinotage 2011 – With strong mulberry and strawberry notes, with hints of herbs, all combining to a very fruity finish.

Taanug Cava – Three grape varieties (Macabeo, Parellada, and Xarel-lo), are fermented separately, then blended and fermented again together in the bottle for 12 months. Intensely fruity on the nose, it is smooth on the palate and has a long finish; with a pale straw color and considerable effervescence.

TheCheeseGuy.com featured a selection selection of cheeses including a very creamy brie style from Vermont (my new favorite!!). Sabra presented their hummus variations and Greek yogurt dips. La Brochette Restaurant, as expected, had a nice meat selection but they run out way to early. Grow and Behold served some delicious, juicy sausages. I only wish I hadn’t been too full to taste the rest of the food.

All in all it was a very enjoyable and educational evening, and of course… delicious!

CS




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