Whisk Food Magazine

4PM: KIDS LOVE INSTANT SOUP? MAKE YOUR OWN FRESH AND HEALTHY VERSION

THE AMI FOOD MAGAZINE

EXCLUSIVE ISRAEL’S MASTERCHEF

TOM FRANZ PAMPERING PARVE DESSERTS

THE KOSHER ISSUE LEAH + VICTORIA:

THE SECRET’S OUT

MIRIAM PASCAL:

VANILLA!

The case for vanilla

Most of the time, when I’m speaking in front of an audience, it’s about food. Sometimes, though, I’m asked to speak about a different topic, especially when my audience is high school girls. The topic that really stumped me is tzniut. I have lots of food stories. I don’t have so many clothing stories.

An easy topic, though, is careers.

And the primary thing that I like to tell the girls is that you don’t have to know specifically what you want to do.

You just have to do.

If I saw the future when I was a teenager and saw that I’d be managing a food magazine and writing cookbooks, I: A) would have been shocked (because I never entered the kitchen pre-marriage), and B) would have thought that meant I should go to culinary school instead of getting my master's in creative writing.

But, of course, this was the trajectory that was supposed to be.

But then, if I didn’t go to culinary school, I’m asked, how did I learn about food?

And I tell them that I was able to learn so much precisely because I’m a writer. I’m surrounded by food professionals. I get to chat with all different types of cooks for a living. I get to ask them any questions I want. If I were a chef, I’d

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probably be embarrassed to badger everyone I meet with all my food questions. Because, aren’t chefs supposed to know the answers?

But writers can ask any questions they want and learn from everyone.

For me, Secret Restaurant Recipes, Leah and my latest book, featured on page 81, encapsulates the story of my career and my experience on the pages of Whisk: Learn from everyone.

The book debuts this week at Kosherfest 2014 (come see it and meet me and Leah on Tuesday at Author’s Corner at 3:30 p.m.) and hits bookstore shelves next week.

~

It’s not just chefs (though I’ve been privileged to pick their brains incessantly for the past year... don’t think I’m ever going to stop).

I truly believe that every home cook has something to share with me.

This past September, I met the parents and teachers of Shevach High School in Queens when I visited to give a pre-Rosh Hashanah food demonstration. It was one of my most favorite audiences ever (they laughed heartily at each one of my jokes). They also asked really good cooking questions after the demonstration (What’s your opinion on cooking in aluminum disposable pans? Do you use consommé powder? What’s your stance on the oil vs. margarine controversy?).

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But I won’t forget one woman who came up to me at the end. A beginner cook, she told me that she has trouble with recipes because she’s not familiar with a lot of cooking terms. We spoke for a few minutes, and then she casually mentioned that she uses a mini-slow cooker to melt chocolate. It’s effective because you don’t waste chocolate (don’t we always throw away chocolate that’s left over in the bowl?). The chocolate can stay at the right temperature all throughout the dipping process. Mini-slow cookers cost about 10 dollars, almost the same as some good quality baking chocolate. The investment can pay off very quickly. Fabulous.

Learn from everyone.

~

The top chefs in the kosher world? Yes, I’ve learned from them. My fellow food writers and Whisk columnists? Them too.

That beginner cook? She might think she has a lot to learn.

But I do too.

Best always, Victoria Dwek victoria@amimagazine.org p.s. Looking forward to meeting Mill Basin readers at the N'Shei Mill Basin event on November 17th.

4PM

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reader's kitchen I know I can speak for all the Whisk columnists when I say that we love corresponding with you, whether it’s by email, by phone, or when we bump into each other in person. Let’s carry on the conversation. —V.

What About the Pumpkin?

Miriam Pascal, Nechama Norman, Chavi Sperber, and Paula Shoyer pumpkin recipes, as featured in Whisk Issues 184, 187, and 190

Hi, I wanted to make the Pumpkin Pie Trifle from the Succos Whisk magazine, but I can’t seem to find pumpkin purée. Can you guide me as to what I’m looking for?

Thanks, AF, Brooklyn, NY I would really like to try the Pumpkin Spice Crinkle Cookies, but wonder if you can suggest an alternative to pumpkin purée. It does not seem to be available in the UK. Many thanks, Shoshana, London, England Hi! I really enjoy Whisk recipes every week; I get very inspired by them.

Every so often I see a recipe that includes pumpkin purée (like last week), but I haven’t been able to find information regarding bishul Yisrael pumpkin purée. Do you have any information regarding this?

Thanks a lot.

Malkie F., Lakewood, NJ Dear AF, Shoshana, and Malkie, We should discuss pumpkin, since it’s such a popular ingredient this time of year and you all have different questions about it. The most widely available brand of pumpkin purée is Libby’s. They make 100% pure pumpkin purée (in addition to pumpkin pie mix.

Each comes in a can and they are two different products).

Regarding a bishul Yisrael version, since pumpkin is one of those “can’t be eaten raw” vegetables, I asked Rabbi Eli Gerstyn, Rabbinic Coordinator of the OU, which certifies different brands of pumpkin puree, about the bishul Yisrael status of canned pumpkin.

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I learned a lot! Here’s what he told me, “While I would not want to single out a specific company, in general pumpkin puree is made by first steaming the pumpkins with direct steam injection, in a specialized machine that is built for this purpose, called a Wilter. When pumpkin puree is produced this way, the OU does not require the mashgiach to turn on the fire.

This is because many poskim hold that cooking with direct steam is equivalent to hot smoking which Shulchan Aruch rules is exempt from bishul akum. In addition, there is discussion among poskim if foods cooked in factories with specialized equipment in a manner different from what one would do in their own homes is also exempt from bishul akum. The OU has been lenient when both of these reasons apply, as it does in the case of pumpkin puree. Regarding factories that produce pumpkin puree without live steam, the OU requires the mashgiach to turn on the boiler.”

For those in the UK (where there is no canned pumpkin purée), I’d like to share the advice of 2012 Whisk contest runner-up, Chaya Malik, who taught us how to make fresh pumpkin purée in Whisk Issue 99: “The big pumpkins are usually bitter. The small pumpkins make a better choice to use for cooking and baking. Select pumpkins that have firm rinds and are bright orange in color. A 3-pound pumpkin yields about two cups cooked purée.”

Here’s how Chaya makes the purée: "Preheat oven to 425⁰F. Place seeded pumpkin quarters on 2 baking sheets. Drizzle with oil and season with salt and pepper.

(Omit pepper for pumpkin dessert recipes!) Position pumpkins cut side down, on sheets. Roast, turning occasionally, about 45 minutes.

Let pumpkin cool. Scoop out flesh. Taste each pumpkin to make sure they are not bitter or flavorless. (It’s a good idea to always roast some extra pumpkin, as there is always the occasional not-so-good pumpkin.)" Hope this helps all of you. —V.

Correction: Splenda Brown Sugar Chavi Sperber’s Crustless Pumpkin Pie, Whisk Issue 187

I made a big mistake with the Splenda brown sugar! It is a blend of Splenda sweetener and real brown sugar. It is not a sugar substitute for diabetics. -Chavi

For Leah and me, the process of writing Secret Restaurant Recipes was very different than for our previous books. Instead of fiddling in our own kitchens, we were forced to go out, speak to 65 different top kosher chefs, watch them in their commercial restaurant kitchens, and ask them questions. It was definitely much more labor intensive, but infinitely more

enlightening. There are so many different culinary perspectives. Chefs do not think alike. It was an honor and privilege to be able to learn from all of them.

Before the book is on the shelves, here’s a selection of some of our favorites. Every food discovery is a treasure, and we’re excited to share it with you. -V.

NEXT WEEK: More secrets! Victoria takes Whisk readers along with her into the kitchen of Reserve Cut

PRE-RELEASE EXCLUSIVE! RECIPES FROM LEAH AND VICTORIA'S

SECRET RESTAURANT RECIPES PUBLISHED BY ARTSCROLL/MESORAH

THE S E C R E T'S OUT

THE KOSHER ISSUE

SMOKED SHORT RIB

WHISK

TACOS

To shred the beef more quickly, you might want to try a cooking tool called a “claw.”

There are a few ways to fry wonton wrappers so they take the shape of a taco. To shape them perfectly, like the restaurant does, you’ll need a taco shell deep fryer basket. A taco shell maker/taco press, which looks like tongs, will also shape a wonton as it fries, but you have to fry them one at a time. You can make a mini taco shell without any gadgets, though. Heat oil in a sauté pan or skillet.

Fold the wonton wrapper in half and dip one side into the hot oil. Use a fork to press it down at the bottom. Use tongs to hold the top half in place. Once the bottom becomes stiff and crisp, flip and fry the opposite side.

A chipotle chili is a jalapeño pepper that has been smoked and dried (“chipotle” means “smoked”). The chilies require a hechsher. The chipotle imparts a smoky flavor to this dish. There are many different kinds of chilies, though. If you find a different type, you’ll still get the kick without the smoke.

(Kosher chipotles can be found online.)

SMOKED SHORT RIB TACOS 2 tablespoons vegetable oil 5 pounds boneless lean

beef short ribs, cut into

3-inch pieces 1 teaspoon kosher salt ½ teaspoon fresh ground

black pepper 4 garlic cloves, coarsely chopped 1 (16-ounce) can tomato sauce 1 cup barbecue sauce 1 cup beef stock ¼ cup apple cider vinegar ½ teaspoon ground

mustard 3 smoked jalapeños (also known as chipotle chilies) Salt and pepper, to taste 24 fried wonton wrappers, see note

1. Preheat oven to 325ºF. 2. Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven; brown the ribs on all sides, about 5

minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to absorb extra oil.

3. Stir garlic into remaining oil in pan; cook until fragrant, about 1 more minute. Mix in tomato sauce, barbecue sauce, beef stock, vinegar, mustard, and jalapeños.

Bring sauce to a boil; lower heat and simmer for 1 minute to blend flavors. Stir in browned ribs.

4. Cover the pot and bake in the preheated oven until the rib meat is very tender, about 2½ hours. Turn the ribs occasionally while cooking.

5. Shred beef using two forks. Season with salt and pepper. Place into a clean pan; add some of the cooking sauce. Heat until warm. Discard the chilies. Fill fried wonton wrappers with shredded beef (see note on

RESERVE CUT Reserve Cut is kosher’s most pampered experience. Located in Downtown Manhattan, the setting is one of the most glamorous in the city, kosher or nonkosher. From entry to exit, every aspect of your visit is fivestar, from the impeccable service to the classic and flawlessly executed menu.

The evening (or afternoon) begins as you enter via the glass-walled wine cellar. The sleek, spacious restaurant seats 200, and features a unique glass-walled open kitchen (that’s where we like to sit). There are various party options, including use of the breathtaking private dining room housed within the wine cellar.

In the main dining room, there’s plenty of room between tables to enjoy privacy as the wait staff stays attentive to your every need. The service has made Reserve Cut a goto favorite for both business lunches and special-occasion dinners.

All the dishes, from appetizers to desserts, are magnificently presented. Start with the most popular appetizer, these Smoked Short Rib Tacos, or try Wagyu Angus Ribs or King Salmon Sashimi. Even the side dishes, like Mashed Potatoes with Black Truffles, are luxurious.

End with Raspberry Crème Brûlée or Warm Almond Cake.

Reserve Cut is especially known for its superior cuts of meat: Not only is the meat super prime; each cut is also butchered to perfection and trimmed of excess fat, making every bite perfect. The sommelier will help you pair that perfect steak with a selection from their extensive wine list. — L.

THE KOSHER ISSUE WHISK

When you see those tall, skinny Asian or Japanese eggplants in your supermarket or farmer’s market toward the end of the summer (when they’re grown locally) — grab them and make this dish. Segal’s imports Asian eggplants from Japan and they help make this dish extra special.

EGGPLANT CHICKEN

IN GARLIC SAUCE

“Of all the rules of the kitchen that I have learned and followed over the years, I feel the most important one is this: If you enjoy cooking, then do it right. Try not to cook if you're in a foul mood. And just have fun.” —Daniel Gilkarov, Segal’s Oasis Grill

At Segal’s, this dish can also be ordered with either beef or tofu instead of chicken. For a vegetarian entrée, replace chicken with 1 pound firm tofu cut into 1-inch cubes. You may need to adjust the cooking time specified in Step 4.

Segal’s was originally a butcher shop. Back in 1967, Zalman and Pearl Segal moved to Phoenix, making kosher food available for the first time in that city.

The Segal family sold the business to the Gilkarovs in 2006.

EGGPLANT CHICKEN IN GARLIC SAUCE 1 pound eggplant, cut into 1½-inch chunks Kosher salt, for sprinkling 1 pound skinless boneless chicken breasts,

cut into bite-sized pieces 3 tablespoons cornstarch, for dredging 3 tablespoons chopped garlic ¼ teaspoon chili pepper flakes ⅓ cup shredded carrots Canola or vegetable oil, for frying Dark Sauce ⅓ cup low-sodium soy sauce 2 tablespoons sugar 1 teaspoon toasted sesame oil 1 teaspoon ground black pepper 1 teaspoon cornstarch 1. Sprinkle eggplant chunks with salt; allow to rest for 20–30 minutes. (This process will prevent eggplant from soaking up too much oil during frying.) Rinse salt from eggplant and drain well.

2. Meanwhile, prepare the sauce: In a small bowl, whisk together soy sauce, sugar, sesame oil, black pepper, and cornstarch. Set aside.

3. Prepare the chicken: Place cornstarch into a shallow dish; toss the chicken in cornstarch to coat very well.

4. Heat 3 inches of oil in a wok or 1 inch of oil in a sauté pan over medium heat. Add chicken to hot oil and pan-fry until golden, 2–3 minutes per side.

Remove from oil and set aside.

5. Add the eggplant to the same pan and fry until light golden, 2–3 minutes. Remove from oil and set aside. Discard oil, leaving about 1 tablespoon in the wok or pan.

6. Add garlic and chili pepper flakes and stir-fry for about 30 seconds. Return chicken and eggplant to the pan. Add carrots and sauce and stir-fry for 2 minutes, coating all the ingredients well with the sauce.

Yield: serves 4

SEGAL'S OASIS GRILL When Leah and I first discussed writing a restaurant cookbook, the first thought that came to my mind was, “The eggplant from Segal’s.”

My last vacation-sans-kids was quite a while ago. I might have forgotten what the view of the Grand Canyon looks like before I’d forget the dish I enjoyed for dinner during my first night in Arizona.

I had called the chef over to talk about it. And while my husband complimented him on the ribs, I interrupted and said, “That didn’t taste like regular eggplant. What was that?”

Like many out-of-town restaurants, Segal’s is a casual spot that serves some American, some Chinese, and some Middle Eastern food. There’s a sushi menu and a deli menu. But the difference is that it’s all really, really good. My husband has returned to Phoenix on business a few times since, and Segal’s remains the nightly stop.

I had originally ordered the vegetarian version, served with firm tofu (prepare using the same method as the chicken; see note).

Try the chicken version for a family-favorite dinner. —V.

Praline paste is made from hazelnuts (aka filberts) and sugar, ground into a paste.

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THE KOSHER ISSUE

Bagels ’n Greens gets its produce fresh from the market every single morning. No tomato ever “slept” in the BNG kitchen overnight. Leftovers are donated to charity or needy families each day.

PRALINE BROWNIES During the month of Kislev, BNG sells over 55,000 donuts in 38 varieties.

PRALINE BROWNIES

Chocolate Frosting 10 ounces milk chocolate 4 tablespoons praline paste Garnishes 4 ounces mixed crunchy nuts chocolate and white chocolate curls 1. Preheat oven to 350ºF. Line a rimmed 9- x 13-inch baking sheet with parchment paper.

2. Melt chocolate with the butter.

3. In the bowl of an electric mixer, whip eggs and sugar at high speed for 5-6 minutes.

4. Carefully pour in melted chocolate mixture. Sift in flour, cocoa, and salt.

Mix until mixture is smooth and shiny, about 4 minutes. Add in extracts, if using. Fold in white chocolate.

5. Pour batter into prepared baking sheet. Bake for 25 minutes (the edges should be hard, top cracked, and middle soft).

6. Prepare the frosting: Melt chocolate over a double boiler. Add praline paste and mix until combined.

Gently pour over the top of the cake.

Tilt the pan sideways until entire cake is fully covered. Sprinkle nuts or chocolate curls on top. Refrigerate for 15 minutes, until frosting is set. Let cool before slicing into bars.

Yield: 24 to 30 bars

Take a seat.

We’ll do the rest.

BAGELS N' GREENS Bagels ’n Greens is refreshing.

Bright, green… that’s what comes to mind when I think about my BNG experiences. It’s the ultimate café “take a break from the day” experience: relaxing atmosphere (sit on the deck in the back of the original 18th Avenue location, and you’ve left Brooklyn for a bit); the kind of fresh, natural food that you feel good about eating; and lots of options to please the entire crew of friends, including those who want to stick to their diets and those who want to indulge.

The second aspect of the Bagels ’n Greens experience that I really enjoy is the pampering! The presentation of the food is very modern and a big part of the experience. The real pampering comes, though, when you receive a BNG gift basket. That’s the ultra-cool gift you send when you want to make someone’s day.

We’ve had requests to feature one of BNG’s healthful recipes, like the low-cal zucchini soup, but this one aptly sums-up that “pampering” aspect of the experience and BNG’s sweets.

When Rebecca of BNG shared this recipe with us, she warned, “Wait until cool to cut (if you could wait…).

Don’t forget to kiss your diet goodbye…” —L.

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THE KOSHER ISSUE WHISK

Vanilla Shortbread Cookies

Recipes and photos by Miriam Pascal

Vanilla I don’t consider myself a foodie.

I try to use simple and accessible ingredients in my recipes, and in my real-life cooking. But there’s one misunderstood ingredient that I have an issue with substituting or skimping on: vanilla.

Poor vanilla. It’s so misunderstood!

I’m not alone in this. A few months ago, I attended a baking class by Dorie Greenspan, a master baker who was described by The New York Times as a “culinary guru.”

When she got to the point in her recipe where she added the vanilla, she paused and quoted a magazine where they had written an article about how imitation vanilla extract is just as good as the real thing, and therefore, by their reckoning, there’s no reason to use good quality, pure vanilla extract. She looked up sadly at the audience and said, “It’s been years, but I keep waiting for them to print a correction!”

Let’s get something straight here.

Imitation vanilla extract is not as

good as pure vanilla extract. But it’s more than that. People seem to have this idea that vanilla isn’t really a flavor, but the absence of any other flavor. Plain cookies are called vanilla cookies, cake with no distinguishing flavor is called a vanilla cake...the list goes on. But vanilla is a flavor—a delicious and distinctive flavor.

If you’ve always used vanilla sugar or imitation vanilla extract, buy a bottle of good quality vanilla extract—or better yet—vanilla bean paste. Vanilla bean paste can be used in equal measurements to vanilla, but it has a deeper flavor. As a bonus, it’s got actual flecks of vanilla in it, which gives a really pretty look to your finished product. In a strongly flavored dessert, you might not notice a difference. But add it to a true vanilla dessert, like the three I’m sharing today, and you’ll taste the quality!

Enjoy, Miriam overtimecook.com

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Vanilla Bean Meringues

Vanilla Shortbread Cookies Traditional shortbread cookies rely heavily on the taste of butter, so this is a recipe where using lots of good quality vanilla flavor is of utmost importance! The key to great shortbread cookies is tender dough—so don’t overmix it!

1 cup (2 sticks) butter or margarine ¾ cup confectioners’ sugar 2 teaspoons pure vanilla extract or vanilla bean paste 2 cups flour 1. In the bowl of an electric mixer, beat the butter/ margarine, confectioners’ sugar, and vanilla until smooth. Add flour and beat until almost mixed, but still crumbly. Do NOT overmix the dough. Place dough in a plastic bag and chill in the refrigerator for about 1 hour.

2. Preheat oven to 350⁰F. Grease a 9-inch round pan.

Press the chilled dough into the greased pan. Smooth it a bit with your finger. Cut the dough into 16 wedges. (You’ll have to cut it again when it comes out of the oven, but this will keep the lines nicer.)

Poke holes around the dough, using either a toothpick or a fork. Bake for 30 minutes.

3. Remove from oven and let cool for about 10 minutes.

Recut the wedges, going back over the lines you made before baking. Let cool completely before separating the wedges.

Yield: 16 large cookies

If you’re one of those people who are scared of meringues, please don’t let yourself be intimidated! As long as you have an electric stand mixer, these are really simple to make. The hardest part is waiting for them to cook and cool!

4 egg whites ½ cup granulated sugar ½ cup powdered sugar 1 tablespoon vanilla bean paste or vanilla extract 1. Preheat oven to 225⁰F. Line a baking sheet with parchment paper and set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites for about 1

minute, until foamy. Add granulated sugar and beat for a couple of minutes, until almost stiff. Add powdered sugar and vanilla and beat until stiff. The meringue is stiff enough when it holds its shape.

3. Spoon meringue into a piping bag.

(To get the look in the photo, use a large star tip.) Pipe meringue onto prepared baking sheet. Bake for 1½ hours to 1 hour 40 minutes, until the cookies feel hard to the touch. Turn the oven off and let them cool completely in the oven, where they will dry out fully. (I turned the oven off and let my meringues cool overnight in the oven.)

Can be stored in an airtight container for about a week.

Yield: about 3 dozen

Ultimate Vanilla Bundt Cake There’s a popular cake recipe that my sisters and I make all the time. We call it Vanilla Bundt Cake, but it’s really a white cake. I knew I had to top it by making a cake filled with amazing vanilla flavor. And I sure did!

At the request of my sister Sarah, who lives in Israel and can’t get many ingredients, I kept the ingredients in this cake really basic. It’s just another reason I’m confident calling this the Ultimate Vanilla Bundt Cake.

1 tablespoon lemon juice 1 cup soy milk ½ cup canola oil 4 eggs 1¾ cups sugar 1 package instant vanilla pudding mix 1 tablespoon vanilla extract or paste 1 teaspoon baking soda 1 teaspoon baking powder 2 cups flour Glaze: 1 cup confectioners’ sugar 1 tablespoon corn syrup 1 tablespoon milk or soy milk 1 teaspoon vanilla extract or vanilla bean paste

1. Preheat oven to 350ºF. Grease and flour a Bundt pan and set aside.

2. In a small bowl, combine lemon juice and soy milk and set aside while you prepare the rest of the batter. While it sits, the mixture should curdle a bit.

3. In the bowl of an electric mixer, combine oil and eggs and beat lightly to combine. Add sugar and beat on medium speed for 1–2 minutes, until slightly thickened. Add pudding mix, vanilla extract, baking soda, and baking powder, and beat to incorporate.

4. Add half of the flour, followed by half of the soy milk mixture, followed by the remainder of the flour then the remainder of the soy milk mixture. Beat until all ingredients are incorporated and batter is smooth. Do not overmix. Pour the batter into prepared Bundt pan and bake for 45 minutes. Let cool completely before removing from pan and glazing.

5. Prepare the glaze. Combine all ingredients and mix until smooth. Drizzle over cooled cake.

Yield: 1 cake

You can drizzle this glaze over the vanilla shortbread cookies as well!

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THE KOSHER ISSUE WHISK

BY CHAYIE SCHLISSELFELD PHOTOS BY MIRIAM PASCAL

PLEASE THE KIDS. PLEASE THE ADULTS. COOK ONCE.

e r e h w w o n k u o y Do oy ur dinner is?

For the Kids: Homemade Tradition Soup For the Adults: Homemade Tradition Soup with grilled chicken salad I know I’ve confessed before that my kids used to eat fish sticks and French fries at least once a week—but I have one more big confession to make. My kids' all-time favorite supper is Tradition soup. You know the ones where you pour in the dried vegetables and the packet of MSG? Yeah, that one. That’s what they love. They love using the little “spork” that comes with it, and they just love the way it tastes. If I am ever running late and don’t have time to cook supper, my kids jump up and down knowing that I am going to say, “Just take a Tradition soup until I can make the chicken.” (Of course, they don’t end up eating the chicken.) So it got me thinking...can I recreate this all-time favorite dish, but without all the chemicals and dried vegetables? Can I actually take something that is so unhealthful and turn it into a substantial dinner? Instead of using artificial chicken flavoring, I decided to use real pieces of diced chicken. This is a complete meal for kids in a bowl (or in a cup, as they say that Tradition soups taste better when served in a cup). My family was really happy with the results.

Although this is really a complete meal for my kids, for the adults I like to serve this with a grilled chicken salad.

 Grocery Aisles: 2 (3-ounce) packages ramen noodles  Produce Section: 1 onion, 1 parsnip, 3 carrots  Meat Department: ¾ pound chicken cutlets (plus extra for that grilled chicken salad)  Pantry staples: salt, garlic powder, black pepper  Freezer section: 1 bag frozen corn, 1 bag frozen peas

The noodles will get very mushy if you freeze them; however, before adding the noodles, you can freeze some soup for another time. When reheating, simply add noodles after bringing to a boil.

I leave the onion and parsnip whole so it can be easily removed after giving the soup a lot of flavor. My kids don’t mind the regular “Tradition soup vegetables” but if yours do, put the vegetables in a mesh cooking bag that you can remove after cooking. The corn and peas really give off a lot of flavor, so don’t leave them out.

HOMEMADE TRADITION SOUP 1 whole onion 1 whole parsnip 3 carrots, peeled and diced 3/4 pound chicken cutlets, diced 1 cup frozen corn 1 cup frozen peas 3 teaspoons salt 1 teaspoon garlic powder ½ teaspoon black pepper 2 (3-ounce) packages ramen noodles (discard spice packets) 10 cups water

1. In a large pot, combine all the ingredients except for the ramen noodles and bring to a boil over high heat. Lower the soup so that it is simmering and cook for 1 hour and 30 minutes.

2. Turn the fire off and add ramen noodles. Cover pot and let sit for 5 minutes.

Mix well and serve.

Yield: serves 4 to 6

HOMEMADE TRADITION SOUP

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TOM FRANZ I’m always developing new recipes for pareve desserts, since for me this is the “final frontier.” If I can proof to all the skeptics that the amazing meal they just had has a superb ending, I rest my case! Here’s a peek into my favorite pareve desserts.

PAMPERING PARVE DESSERTS

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THE KOSHER ISSUE

rec ommend I , t s u m a fr om not Though it’s t he wonder ful liquids cepan. adding al l dish int o a smal l saurup and t he baking reduced t o t hick sy ving.

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BAKED APPLES, THE NEXT GENERATION

CHOCOLATE GLASSES

Everybody knows of their grandma’s baked apples. I took the famous dessert and upgraded it with a very pampering filling and baked them in maple. Even if you are not a baker, don’t worry, this is super easy to make and the results are outstanding.

This very chocolaty dessert is not so heavy because it’s based on milk and not cream, for light results. Sometimes I add sweet whipped vanilla cream and turn it into a seriously pampering treat. The consistency is somewhere between a mousse and a pudding. This is also a great dessert to be prepared ahead; it keeps well in the fridge for two days. I like to mix and match all kinds of glasses to serve it in so it looks interesting on the table.

Maple baked apples, filled with walnuts and marzipan

6 large apples (I use Granny Smith) ¼ cup roasted walnuts, chopped ¼ cup roasted pecans, chopped 2o unces raw marzipan, cut into small cubes (to fit in apple) ¼ cup light raisins 1 teaspoon cinnamon 1 tablespoon brown sugar 2o unces cold corn oil, cut into small cubes (you can use butter for a dairy) 1 cup good quality maple syrup

1. Heat the oven to 350ºF. 2. Trim the tops (keep aside) and scoop out the center and the seeds of each apple, making room for the filling. Cut a thin sliver of the bottom of each apple to make them stand straight in the baking dish. I suggest choosing a dish suitable both baking and for serving at the table.

3. In a small bowl combine the walnuts,

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pecans, marzipan, raisins, cinnamon, and brown sugar. Using a teaspoon, fill the apples, making sure they mixture is distributed evenly.

4. Cover the filling and the apple with the butter or corn oil cubes and evenly pour the maple syrup over the apples. If there’s room in the baking dish, arrange the apple tops as well so they soften in the baking process. (If there is no room bake tops in different dish, and drizzle maple syrup on top.)

5. Bake until apples are soft, about 40 to 50 minutes. Once in a while, drizzle the liquids in the baking dish back on top of the apples. Remove the apple tops from the oven after 15 to 20 minutes.

6. Loosely cover each apple with its top so that the filling will show. Serve warm or at room temperature, with vanilla ice cream or whipped cream.

Yield: serves 6

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2/3 cup granulated sugar 2.5 tablespoons cornstarch 1/8 teaspoon kosher salt 3 cups soy vanilla milk or almond milk (for a dairy use whole milk) 4 large egg yolks 1 tablespoon unsweetened cocoa powder 1 teaspoon pure vanilla extract 3 ounces bittersweet chocolate, chopped unsweetened cocoa powder, for garnish

1. In a medium saucepan, combine sugar, cornstarch, and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in egg yolks, remaining milk, and cocoa powder.

2. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, about 15 minutes (do not allow the mixture to boil). Remove from heat.

3. Add vanilla and chocolate in, stirring until the chocolate is melted and the mixture is smooth.

4. Pour into 6 to 8 glasses. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sift the cocoa powder on top just before serving.

Yield: 6 to 8 desserts

ESPRESSO MERINGUE CHOCOLATE-DIPPED COOKIES Mini crunchy coffee-flavored meringue cookies, dipped in chocolate, can anyone resist this goodness? They are so easy to make, supper yummy, and very beautiful. I also make this as a sweet gift and place them in a pretty cookie jar with a ribbon as a giveaway. There also nice to put in a small jar on each table of your dinner party’s guests.

4 large egg whites, at room temperature 2 teaspoons pure vanilla extract 2 teaspoons instant espresso coffee (such as like Espresso Gold by Nestle) or any other strong instant coffee ¼ teaspoon salt 1/8 teaspoon kosher salt ¼ teaspoon cream of tartar 3/4 cup granulated sugar

For dipping: 5 1/2 ounces good quality bittersweet chocolate, melted, at room temperature ½ cup crushed hazelnuts 1. Preheat oven to 200ºF. Line baking trays with parchment paper or a Silpat mat.

2. In the bowl of an electric mixer on medium speed, beat egg whites, vanilla extract, espresso, salt, and cream of tartar. Whip un-

ues in t he ose g in r e m t u p lo Never l make t hem ky. il w is h …t r o refr igerat piness and get st ic t heir cr is

til soft peaks form. Start adding the sugar gradually, tablespoon by tablespoon, while still whipping, and whip until the foam is shiny.

3. Gently scoop the meringue into a piping bag, fitted with a large, round, tip. I’m using one similar to a Wilton Round Decorating Tip #1A. 4. Immediately pipe out little “kisses” onto your sheet pan, approximately the size of a a half dollar coin and shape of a Hershey Kiss. It will help to hold the pastry bag straight up and down and keep your tip in the center.

When you like the size of your kiss, stop squeezing the bag and lift straight up with a quick movement. This will keep the tips of your kisses from getting too long and subsequently drooping.

5. Bake in preheated oven for 2 hours, or until meringue will release from the parchment paper or Silpat easily. When done, leave the meringues undisturbed and turn off the oven. Leave the meringues inside with the door closed for an additional 3 hours or overnight.

6. When completely cool, store for up to three days at room temperature in an airtight container lined with parchment paper.

7. A few hours before serving, dip meringues in the melted bittersweet chocolate halfway and sprinkle the crushed hazelnuts on the chocolate covered part of the cookie. Allow to sit on parchment paper at room temperature until the chocolate is set.

Food Currents

By Racheli Sofer

The Sous Chef Whisk responds to your cooking queries

Whisk reader BRACHA H. asks: What’s the secret to cooking a moist, tender tuna steak, like the kind you get in a restaurant? I can’t seem to get it right.

The tuna steak is either too dry and overcooked or way too raw in the middle.

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 RENEE MULLER, WHISK’S “A TAVOLA” COLUMNIST, RESPONDS: I just love a perfectly cooked piece of tuna! But, like you said, getting it right can be challenging. I have developed, over time, a “feeling,” if you may, of when the fish is ready.

But until you get there, here is what you should do: 1) Have your searing pan heat up really well. Let it sit in the flame for a while; don’t be scared. The hotter the pan the better the sear.

2) Have your fishmonger cube up your tuna.

This will give you better control (no raw centers and overdone edges) and it’s easy to test one cube out of the pan by cutting it open. Also, I find cubes go a longer way than steaks, feeding more people. Typically you’d want to sear each cube on all sides, for approximately 30 seconds per side, to achieve the perfect medium-rare tuna.

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Here’s my go-to tuna recipe: 2 tuna steaks, 1-inch-thick, cut into cubes Montreal steak seasoning 2 tablespoons spicy brown mustard About ¼ cup "everything" spice About ¼ cup black and white sesame

seeds Sprinkle tuna with the Montreal steak seasoning. Smear with mustard. Combine the everything spice and the sesame seeds.

Press the tuna on all sides into the coating.

Preheat a griddle pan until nice and hot. Add a tablespoon of oil and sear tuna for about 1 minute per side, not more. Tuna needs to still be pink inside.

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Of the 10.5 million Americans who eat kosher products, only 20 percent are Jewish.

Warming Up You really are more pleasant to be around after you’ve had your morning coffee fix… Yup, that hot drink doesn’t only warm you up in the physical sense; according to a new study published in the journal Science, it makes you warmer—as in friendlier—too. In the study, participants who held a cup of hot coffee were more likely to “[judge] a target person as having a ‘warmer’ personality (generous, caring),” than those who held iced coffees. The researchers wondered why and believe that it could be because the part of the brain where humans process warmth is also the area where judgments about others are formed. They also theorize that it's possible that our association of warmth of character and warmth of temperature may be rooted in our childhood recognition of parental warmth and nourishment.

A Pigheaded Act

The Algemeiner reports that on October 24, anti-Israel student activists in South Africa placed the severed head of a pig in the kosher meat section of a Woolworths store in Cape Town. This vile act, committed by the Congress of South African Students amidst a Boycott Divestment and Sanctions (BDS) campaign, was a form of protest against Woolworths for stocking Israeli products such as tomatoes. The gesture was aimed, the perpetrators said, at preventing “people who will not eat pork to pretend that they are eating clean meat, when it is sold by hands dripping with the blood of Palestinian children.”

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Could the classic childhood favorite get any better? You bet!

Kitchen Lab Feeling blue?  If you’ve ever tried to bake with walnuts you might have accidentally ended up with a blue-tinged bread or purple pancake batter. What gives?

Walnuts actually contain anthocyanin underneath their skin; that’s the same red compound found in red cabbage.

To keep the walnuts from changing color, heat those nuts in the oven at 350 degrees for 10 minutes before adding them to your batter.

FRY IT

Dredge refrigerated mac ‘n’ cheese in flour, beaten egg, and then breadcrumbs. Fry in hot oil.

Thank me later.

WAFFLE IT

Have a waffle maker? Throw some cold mac ‘n’ cheese inside.

Enjoy with hot sauce on the side.

FLAVOR IT

Skip the water and use coconut milk when preparing the boxed version for a unique twist.

TOP IT

Scrambled eggs, pizza, or inside tacos.

The options are endless!

SOURCE: BUZZFEED

QUICK TIP Break down a head of cauliflower—super fast! Trim the leaves off the bottom, then stick your head of cauliflower in a plastic shopping bag with the stem facing down. Close the bag and turn over the head. Lift the bag and bang the cauliflower onto a counter. Open the bag and enjoy separated florets!

Dina W. says, “Don’t be fooled into thinking that these are just any chocolate chip cookies… These are the best ever!”

CHOCOLATE CHIP COOKIES 1 teaspoon baking soda 2 cups flour 2½ cups rolled oats, blended to a powder 4 ounces milk chocolate, chopped into small pieces 2 cups chocolate chips

1 cup butter 1 cup sugar 1 cup firmly packed brown sugar 2 eggs 1 teaspoon vanilla 1 teaspoon baking powder

1. Preheat the oven to 375ºF. Place the butter, sugar, and brown sugar in a large bowl and mix with an electric mixer on low speed for 2 minutes, or until creamy.

2. Add the eggs and vanilla, and mix for 1 minute, or until completely combined.

3. Add the baking powder and baking soda and mix for 30 seconds.

4. Add the flour and oatmeal, and mix for 2 minutes, or until completely incorporated.

5. Add the chopped chocolate and chocolate chips and mix for 30 seconds, or until the chips are fairly well distributed. Spoon golf-ballsized balls of the dough about 3 inches apart on ungreased baking sheets and bake for 12 minutes, or until just set in the middle.

6. Remove the cookies from the pan and cool on parchment or waxed paper.

Yield: Makes about 5 dozen cookies

Thank you, Dina W.!

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