Archive Page 4

26
Mar
15

Passover Cooking with Susie Fishbein at Pomegranate – Part 2


Susie Fishbein demonstrated two more superb dishes:

Tershi in Pessach Couscous

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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.

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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.

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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.

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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

16
Mar
15

The Manischewitz Experience – 3 Day Pop Up at Chelsea Market


Manischewitz just had a three day Pop Up at Manhattan’s Chelsea Market. It opened to the public this past Thursday and continued through Friday and yesterday (Sunday). Though I wanted very much to see and taste Jamie Geller‘s demos, work did not allow it, but I managed to make it there yesterday.

I arrived just in time for Chef Katsuji Watanabe‘s cooking demo. Chef Watanabe not only is superb at what he does, but also has a winning personality!

With humor, and lots of patience, the Chef proved himself quite a showman

Sake, Mirin Soy Braised Winter Root Vegetables & Shizito Peppers Over Fine Egg Noodles

Chef Katsuji Watanabe, pouring in the Sake...

Chef Katsuji Watanabe, pouring in the Sake…

Ingredients

  • 1 cup Manischewitz® Vegetable Broth
  • 1 pkg. Manischewitz® Fine Egg Noodles
  • 1 cup Cubed sweet potatoes
  • 1 cup Cubed blue potatoes
  • 1 cup Cubed heirloom carrots
  • 1 cup cubed red onions
  • 1 cup Cubed red onions 1/2 cup Chopped Shizito peppers
  • 1 cup Chopped shitake mushroom
  • 1/4 cup Chopped garlic
  • 1/4 cup Soy sauce
  • 1/2 cup Mirin
  • 1 cup Sake
Getting ready...

Almost done…

Directions

  1. In heavy pot add all vegetables. Add the garlic and sauté for three minutes. Add the soy sauce, Mirin, sake, and Manischewitz® Vegetable Broth and cook to reduce.
  2. Cook Manischewitz® Fine Egg Noodles according to package instructions.
  3. Serve over steamed noodles and garnish with shizito peppers.
Ladling it out...

Ladling it out…

The pop up was divided into several serving stations, my favorites were Manni’s Pizzeria where just like Elizabeth Bland (The Cheese Mistress) I thought – as did Meyer Harroch, as well – that the matzoh pizza was surprisingly good.

Also the soup with crackers was nice, hot and delicious, the potato latkes were extremely tasty (in spite of being made from a mix in a box!).

All in all, I spent a very enjoyable couple of hours enjoying the serving stations, the demos and meeting old friends.

CS

06
Mar
15

A Well Spiced Life


Barbara Bensoussan‘s book A Well Spiced Life, is a memoir – through food – of her transition from a not very committed Ashkenazi young girl who marries a boy from Casablanca, to become the religious wife and mother of a Sephardi/Askenazi family. Packed with great anecdotes and healthy doses of subtle humor, sprinkled with delicious and easy to make recipes, it’s truly a delightful book!
BarBensoussnBk

From Page 81:

Moroccan Chicken with Apricots

Photo by: CS

Photo by: CS

  • 3 tablespoons cooking oil
  • 1 onion, diced
  • 1 clove garlic, chopped
  • 1 teaspoon turmeric (curcum, if you are Israeli)
  • 2 plum tomatoes, diced
  • 1 chicken (about 3 pounds), cut into eights
  • Salt and pepper, to taste
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 1/2 cups chicken broth (can be made with one teaspoon consomme powder and hot water)
  • 1 1/2 cups apricots
Photo by: Barbara Bensoussan

Photo by: Barbara Bensoussan

In a large, deep saucepan that has a cover, begin to saute the onions in the oil over medium heat. When onions are transparent, add the garlic, turmeric, and tomatoes, stirring the blend. now add the chicken to the pot and let it brown. While it is browning, sprinkle it with the salt, pepper, cinnamon, and ginger.

Once it has finished browning, add the apricots and chicken broth to the pot. Now simmer it, partially covered, for one hour, until most of the liquid is absorbed and the apricots and chicken are soft and infused with each other’s flavors.

Nice served over couscous or rice.

Enjoy!

SYR

03
Mar
15

Purim Rolls – Ojo de Haman – Haman’s Eye


Barbara Bensoussan, author of The Well Spiced Life, shows us how to make Ojo de Haman in the following video:

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Ojo de Haman – Haman’s Eye

Makes 6 rolls

  • 1 large challa dough to be divided*
  • 6 hard boiled eggs

Haman's-Eye

* Basic Challah Recipe

(from page 37 in The Well Spiced Life)

  • 2 1/4 teaspoon dry yeast (1 packet) dissolved in 1/2 cup very warm water along with 1/2 teaspoon sugar
  • 3 cups flour, preferably high gluten
  • 2-3 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 1 tablespoon wheat germ (optional)
  • 1 egg
  • 1/3 cup oil
  • 1/3 cup water
  • 1 beaten egg for glazing the challah, sesame or poppy seeds for garnishing if desired
  • Cooking spray and corn meal to grease the pans.

Place flour, sugar, salt, and wheat germ in the bowl of the food processor and pulse to blend. Add the yeas-and-water mix (it should be foamy after five minutes) and process another 5-10 seconds. Combine an egg and 1/3 cup cup of oil and water into a small bowl; now dump this into the processor and continue processing until the mixture forms a ball around the blades of the machine – this may take 20 to 30 seconds (if you have a plastic dough knife for your machine use it, if not, a regular steel blade will also do the trick. Check the dough; if it seems tough and dry, add a couple of tablespoons of water, if it seems too wet and won’t come together, add more flour., 1/4 cup at a time.

Let the dough process to a medium-low speed for one minute. Voila! The dough is done. Place into a greased bowl, turn it once, cover it, with a plastic bag, and let it rise until doubled, about  1 1/2 hours (may rise faster if kitchen is hot).

Punch it down and repeat the rising (it’s not absolutely necessary to do two risings, but I think it makes a smoother loaf). The rising may go faster than the first. When doubled again, punch down the dough.

Enjoy gentle reader, enjoy!

A freilachn Purim – Chag Purim sameach!!!

CS

03
Mar
15

Almond and Sesame Seed Brittle – Boulokunio


While we Ashkenazim eat Hamentashen (see here and here) on Purim, Sephardic communities have some very interesting foods for the occasion.

From Stella’s Sephardic Kitchen by Stella Cohen

Almond and Sesame Brittle

Detail from photo by: Marc Hoberman, on page 211

Detail from photo by: Marc Hoberman, on page 211

Toasted cinnamon seeds, honey and almonds make a deep-golden, chewy treat. Popupar at any celebration, this ancient confection is traditionally offered over the Festivals of Purim and Hanukkah (Feast of Lights). These petite treats, not unlike the nut bars that are popular today are utterly addictive.

5 cups hulled sesame seeds
1 tablespoon plain (all purpose) flour
1 tablespoon blanched spit almonds, toasted

For the syrup:

1 1/2 cups clear honey
1 1/2 cups hot water
1 1/2 cups sugar

SPRINKLE 1 cup of sesame seeds with a pinch of flour and toast lightly in a heavy-based frying pan over a medium heat for 4 minutes or until lightly golden. Shake the pan often and stir with a wooden spoon. Transfer to a bowl. Repeat this process, 1 cup at a time, with the remaining four cups of sesame seeds.

HEAT the honey, water and sugar in a large, heavy-based pan over a medium heat. Bring to a boil, stirring until it thickens and reaches the soft ball stage *. Remove the pan from the heat and pour the mixture into a very large, heatproof bowl.

ADD the almonds and 3 cups of sesame seeds and stir together vigorously with a wooden spoon. Spread the hot mixture onto an oiled worktop. Sprinkle in the remaining two cups of sesame seeds, working it a little at a time into the mixture. Dampen your hands with cold water and roll into four ropes about 1 inch in diameter. Cut diagonally into 1 inch sections using a sharp knife dipped into hot water. Allow to cool at room temperature until hardened.

STELLA’S HINTS:

* The soft ball stage is reached when a small drop of syrup forms into a little ball at the bottom of a cup of cold water. It will flatten and feel soft and pliable.

To store: Place the brittle between layers of baking paper and store in an airtight container up to 1 month.

Enjoy, gentle reader, enjoy!

CS




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