34 | CLEVELAND JEWISH NEWS | CJN.ORG
APRIL 1, 2016
THE NOSH Read more nosh news at cjn.org/nosh
In Morgan’s Kitchen MORGAN GOLDSTEIN INGREDIENTS
Springtime risotto
• 3 tablespoons olive oil
DIRECTIONS
• 1/4 cup minced onion • 1 clove garlic minced • 4 ounces diced pancetta • 2 cups Arborio rice • 6 cups hot vegetable stock • 1/3 cup dry white wine • Juice and zest of 1 lemon
1. 2. 3. 4. 5. 6. 7.
• 1 1/2 teaspoons of salt • 1 teaspoon of pepper • 1 zucchini diced • 1/2 bunch thin asparagus (quartered)
8. 9.
WHO IS MORGAN GOLDSTEIN?
Morgan Goldstein is a 16-year-old aspiring chef who is a 10th-grader at Laurel School in Shaker Heights. She has appeared twice on The Food Network’s “Chopped Teen Tournament.” In 2015, Morgan was named one of the most interesting people by Cleveland Magazine. Follow Morgan and her recipes at cjn.org/morgan, on Twitter at @Morg_chopped and on Instagram at Morgan_Goldstein_Cooks.
Heat olive oil in a large, heavy pan over medium heat. Add the pancetta and cook until crisp, add onion and cook for 1 minute then add the garlic. Add rice and let cook for 2 minutes. Add the wine and lemon juice and zest and stir until absorbed. Add one cup of the broth and wait until the rice completely absorbs it, stirring frequently. Repeat this process until there is about 1 cup of stock left (5 times), about 20 minutes. Once the rice is almost tender add the vegetables, basil, salt and pepper, add the last cup of stock and cook. for 5 to10 minutes, stirring very frequently, until the rice is tender and starchy. Take the pan off the heat and add the cheese and butter, stir until creamy. Garnish with chopped basil and more fresh Parmesan cheese.
Serves 10-12. Enjoy!
• 1 cup peas • 1/3 fresh parmesan cheese • 2 tablespoons butter • 1 tablespoon chopped basil, plus more for garnish with
Course on Jewish food, eating offered at Siegal facility
Kyla Schneider, a lecturer in lifelong learning at Case Western Reserve University in Cleveland, will teach a course on “Jewish Food and Eating: Laws, Ethics and Customs” from 6:30 to 8 p.m. on April 7, April 14, May 5 and May 12 at the Siegal facility, 26500 Shaker Blvd. in Beachwood. The course is a part of Jewish Boot Camp, a set of crash courses that provide a basic introduction to Jewish thought, history and traditions. Cost is $60. For more information, call 216-368-2091 or email lifelonglearning@case.edu.
Ben & Jerry’s offers Free Cone Day April 12
It will be Free Cone Day at Ben & Jerry’s from noon to 8 p.m. April 12 at the store at 20650 John Carroll Blvd. in University Heights. For the past 37 years, Ben & Jerry’s has opened scoop shops to dish out free ice cream to fans, thanking them for their commitment and ongoing support. The company was founded on the idea that business has not just the opportunity, but also the responsibility, to give back to the community. In addition to dishing out the chunks and swirls, Ben & Jerry’s scoop shops will partner with local nonprofit organizations to spread the word about worthy causes within their communities. For more information, contact James Leikin at 216-397-5700 or pamiam14@aol.com.
BOMBA to open new restaurant in Fairlawn
A new location of BOMBA Tacos & Rum will open May 13 in Montrose Town Center at 3900 Medina Road, Fairlawn. It will be the second BOMBA in Northeast Ohio, according to a press release from Paladar Restaurant Group, parent company of BOMBA. Andy Himmel is founder and CEO of the group. The 5,200-square-foot restaurant will have seating for more than 225 and will feature a patio with operable garage doors and semiprivate event space. BOMBA’s food menu offers nearly 20 chef-driven taco varieties and features made-to-order guacamole with 12 add-in ingredients. Its drink program is highlighted by 75 rums from around the world. Applications are being accepted for about 100 positions in management, front of house and back of house. Those interested in applying may visit BOMBA’s on-site hiring center from 10 a.m. to 5 p.m. Tuesdays through Thursdays at 3900 Medina Road or apply 24 at bombatacos.com/employment.