Esra February 2018

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February 2018

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STAFF Vol. 36 No.2 © Copyright 2018 Publishers Rachayle Deutsch Suzi Bollag

TABLE OF CONTENTS

Sales Representatives Shani Schwebel

SPOTLIGHT................................................ 14

Barbara Gold Pearl Silber Barbara Weinberg Contributing Editors

EPICUREAN EXCURSIONS WITH RACHEL:

Rachel Rosenberg Shuly Rubel

Purim At Home!.......................................... 22

Beauty Editor Naomi Scheier

FROM SOUP TO NUTS:

Cover Art: Elise Goldberg 718 258 4643

The Modern Jewish Table............................. 42

GRIN AND BARE IT.................................... 46

DIRECTORY OF ADVERTISERS................. 56

ESRA Magazine LLC is published monthly and distributed FREE to area residents. No artwork or other material in this book may be reproduced without the permission of the publisher. The advertiser agrees to hold harm­less the publisher for publication of submitted copy. ESRA will not be responsible for typographical errors. We reserve the right to refuse advertising or editorial copy that we feel does not fit our policy. Advertising claims are not the responsibility of ESRA. (516) 478-9212. EsraMagazineOnline.com

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here is an adorable woman in her eighties who regularly comes to one of the weekly programs at the Gural JCC in the Five Towns. Whenever I stop in at the JCC I look for her. She is dark haired, quite petite, has a beautiful smile and is always put together. She wears the greatest outfits, nothing flashy, but always looks up-to-date, including her wide variety of accessories. Whatever the season she dresses fashionably. I don’t think she even knows my name but whenever we see each other she gives me one of her radiant smiles and we start to talk. At some point in the conversation I can’t help it. I usually say something like "You have the greatest outfits," or "I love what you are wearing." Whatever version I go with her answer is always the same. She leans close to me and I have to bend down to catch what she is saying. She cocks her finger and bids me to come closer. "I shop in my own closet," she whispers laughingly. "Everything is from my own closet!" Apparently, besides having great taste, she never throws anything out. Her style must have always been classic and she probably bought good quality, which explains why everything she owns is in perfect condition and looks current. But where does she

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store everything?? I’m not sure I’ve ever seen her in the same ensemble twice. Granted her clothing is small, but still. How much can you hold on to? I guess a lot. My mother-in-law, a"h, never liked to get rid of her clothing and accessories either. She was convinced – and rightly so – that everything comes around again. Platform shoes. Cloche hats. Wide belts. Fashion is cyclical. What we wouldn’t dream of wearing last season becomes the must have of this season. From delicate studs to hanging earrings. From rows of clanky bangles, to a thin elegant tennis bracelet. From pointy toed heels to round toed ballet slippers. Everything old is new again! Fine. Let’s say you’ve got great storage space or a spacious closet system. You label your boxes, have trunks in your attic. Whatever. Keeping clothes from various seasons and eras might be doable but what about furniture? Home decor is cyclical too. What to do with all the furnishings we feel are outdated and want to replace knowing full well one day that black lacquer table, antique French serving cart, or Adirondack lawn chair will be back in style and we’ll wish we’d never gotten rid of it? It’s a dilemma. While some family members and friends

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Kingdom Furniture 1371 39th Street, Brooklyn, N.Y. 11218 - Tel. 718.435.5444 Open Daily 11-7, Wed 11-8, Closed Fri of mine have gone through several cycles of home decorating over the years I’ve pretty much stayed with the same pieces I chose almost four decades ago. While they’ve happily donated old furnishings to the new generations in the family first starting out, hungry for handouts, I’ve held on to most of my furnishings, sentimentally attached and still happy to house them in my home. Not that I haven’t made a mistake here or there. My kitchen valances? Big boo-boo. Not that my house is impervious to age. The staircase carpet is worn and overall the paint needs to be refreshed. And certainly not that I don’t need or want A NEW KITCHEN. There is nothing quaint or charming about my Formica counter tops and cabinets! However, overall I’ve never felt the need to overhaul the house. If and when I ever downsize and move I have no illusion that the

new – undoubtedly young – owners will take one fast sweeping glance at my decor and ring for the decorator. Out with the old. In with the new. But one day, they too, may remember something they tossed with amusement or even disdain and wish they had not. Well, like I said, clothing maybe, but furniture is pretty impossible to "file away" for another day. Whether you are buying a new home and excited about decorating it from head to toe, or you are moving to smaller digs and trying to figure out what to take with you and what to pass along, or whether you just have an itch to spruce things up a bit, this Home Decor issue will help get you started. Happy decorating!

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Epicurean Excursions With Rachel: PURIM AT HOME!

By: Rachel Rosenberg

P

urim at my house growing up was traditionally a time to get together with friends and family. My mother always responded to her childrens’ request to host the annual neighborhood Purim party with a smiling “no problem.” Hosting a Purim party in our family was never as simple as putting out a tray of hamentashen with a bottle of wine. If Purim was on a Thursday evening it always included a large pot of my mother’s cholent along with a tray of her famous overnight potato kugel. In recent years we have added the obligatory sushi platter. Last year my nephew constructed a full bar where he mixed various alcoholic and non-alcoholic beverages for all our guests. My parents’ home has a wellearned reputation as the place to be on Purim night for good company, good music and great food (and as it is Purim, if you are over 21, then yes, a good drink too). While I can’t take the evening Purim party away from my parents’ home, I have on occasion had the privilege to host the daytime Purim seudah. The Purim seudah is a unique Jewish meal to host in that, unlike Shabbos or other yom tovim, you are not limited in your cooking or use of kitchenware. For starters, I like to blend fruit smoothies using a bag of frozen strawberries or peaches mixed with orange juice and some sugar, letting the adults add their own vodka or rum as they prefer. Appetizers are key to my Purim seudah as I find that guests tend to arrive at different times depending on the schedule of their Mishloach Manot deliveries. I like to keep the appetizer course going for a while so that we don’t start

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the main dish until everyone has arrived. An Italian favorite of mine is roasted artichokes served with a dipping sauce; either fresh hot marinara sauce or a lemon aioli. Another great hot appetizer is portabella mushroom cap pizzas, filled with anything from ground beef to cooked spinach. For those who believe no seudah is complete without a fish appetizer, I often prepare mini salmon cakes served over a bed of angel hair pasta with spicy mayonnaise drizzled on top. Once most of my guests have arrived and finished nibbling at the appetizers, I start serving the soup. My simplest go-to is classic onion soup as I always have the ingredients in my pantry; onions, flour, spices and some red wine. Everyone loves to dip their challah into the onion soup which I serve in mini crocks that I “stole” from my mother’s kitchen years ago. I try to keep the main course light as I find that most are full after a long day of snacking on Purim candy. I’ll serve a turkey or chicken roast alongside some colorful vegetables including sweet potatoes, butternut squash and green or yellow squash. I roast the vegetables with a little olive oil, salt and pepper and nothing more. If red meat is a staple in your home, as it is in mine, try broiling a couple of oyster steaks marinated in a mix of sesame teriyaki and garlic sauces. I cut the steak into bite size pieces before serving so that nobody has to commit to a full steak. My family’s favorite side salad is a red cabbage salad mixed with scallions, lemon juice, olive oil, salt and pepper. It is always fun to watch my brother in law and niece play tug of war with the bowl. Dessert is my chance to serve my favorite strawberry zabaglione. This dessert must be blended immediately before serving so I don’t have many opportunities to showcase this dish. I prepare my ingredients beforehand, so I am not stuck in the kitchen too long before bringing out this impressive yet simple dessert. Egg yolks, sugar and Marsala wine are blended and then poured over martini glasses filled with cut strawberries. This light and delicious dessert is the perfect ending to our Purim seudah, accompanied by (if you know my family you know what’s coming) a few rounds of dancing around the table. Purim Sameach to all. Rachel Rosenberg, a practicing attorney and name partner at Rosenberg and Steinmetz PC, is known amongst friends and family as an accomplished chef and daring foodie with a critical eye and discerning palate. She lives in Woodmere with her husband and three sons.

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From Soup to Nuts:

The Modern Jewish Table

T

h e Modern Jewish Table (Skyhorse Publishing), is the new essential kosher cookbook buy.every Jewish for Small, family-run Jewish home. Bringing their fun, upbeat bakeries that once lay at the and heart infectious of close-knit urban brand of energy neighborhoods all over to the kitchen, America have fallen victim authors Tracey to the demise of the oldFine and school bakers, shifting Georgie Tarn demographics economic realities. But revamp the kosherand kitchen and raise the culinary bar. Even amateur learn toBerg createseek simple Stanley Ginsbergcooks andcan Norman to and hip recipes with all the short-cuts included. keep the memories of these Jewish bakeries Complete stunning photography, outrageous alive withwith their new book, Inside the Jewish tips and a dash of chutzpah, the Modern Jewish Table Bakery: Recipes and Memories from the introduces innovative dishes that will soon become Golden Ages of Jewish Baking (Camino Jewish traditions for the future. Such as:

Books). More than a collection of recipes, Inside the Jewish Bakery chronicles the CHINESE CHICKEN history and traditions—as well as the SESAME TOAST distinctive baked goods—of Ashkenazi Jewry in Ingredients Eastern Europe and its immigration to • 9 oz minced chicken America. Utilizing a vast array of sources, the • 1 large egg white authors have crafted • 2 teaspoons soy sauce an engaging “edible history.” • 1/4 teaspoon garlic puree • • • • • •

1/2 teaspoon five spice powder black pepperKAMISHBROYT 6 slices white(Jewish bread, crusts removed Biscotti) 1 T sesame seeds Makes two to three dozen slices sweet chili sauce, to serve oil

2 3/4 cups pastry or all-purpose flour 1 cup less 1 Tbs. granulated sugar Method 1/8 tsp. tableegg saltwhite, soy sauce, garlic puree, Mix chicken, 3/4 tsp. baking powder spice powder and black pepper. Using a hand blender blend to make a paste.pecans, almonds or walnuts 1 cup chopped Take a slice of bread 2/3 cup beaten eggand spread the paste evenly over1/2 thecup top, unsalted edge to edge. Scatter the sesame seeds butter, melted on a plate. Turn the bread, paste side down, onto the 1 tsp. vanilla extract seeds to get an even coating. With a sharp knife cut into squares or triangles. Heat oil for frying.When

90 42

hot, cook the slices for approximately three minutes, turning halfway through cooking until golden brown on both sides. Place on paper towels to remove excess oil. Serve with sweet chili sauce on the side.

SHARON PERSIMMON FRUIT AND SUGAR SNAP PEA SALAD whisk by hand until well Ingredients blended, 2 to 3• minutes. Add 2 large chopped nuts persimmons and continue mixing for another minute. • 16 oz. 3. Add thesugar eggs, melted snap peas, sliced extract, butter and vanilla pink then mix with• a large1 spoon grapefruit or your hands until the dough • 3 large is smooth and flexible. avocados, diced 4. On a parchment-lined sheet• pan, form the 6 mint dough into a loaf about 4 in. wide 2 in. leaves,and finely Bake for 40 to 45 minutes, until the dough is sliced • 1 T set and light brown. freshF. Remove cilantro, 5. Reduce the oven heat to 300° chopped slice it the loaf from the oven and immediately • 1 T olive oil to desired thickness. • 1/2 lemon, juiced • 6. saltArrange the slices on the parchment and return to the oven until browned and dry, about 40 minutes. Remove to a rack and let Method Remove the cooled, stalk of the dice cool. When dippersimmon the ends and intothen melted orchocolate, thinly slice. Add sugar snap with peas coffee to the persimif desired. Great or tea. mons. Peel and remove the pith from the grapefruit and chop into small segments. Add grapefruit and KICHELACH avocados. Add mint leaves and cilantro. Drizzle the olive oil and lemon juice over the ingredients and Kichelach are aToss food sprinkle with salt. theminimalist’s salad gently delight— and serve light, airy morsels of crunch that were eaten immediately.

like cookies or salty snacks. Wherever Eastern EuropeanSTUFFED Jews settled, kichelach became a COCONUT mainstay nosh—the perfect accompaniment to RAINBOW TROUT a piece of herring or a glass of sweet wine, Ingredients tea or coffee—a delightful change • schnapps, 1/2 red chili, chopped from the ordinary. Today, they’re almost • 4 scallions diced, white ends only tofresh, find,flat-leaf but their memory lives on. • impossible 1 teaspoon parsley, chopped • • • •

6 T dehydrated coconut 6 T coconut milk 1 teaspoon fresh ginger, chopped rock salt

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• • •

black pepper 2 T fresh lime juice 2 whole trout (approximately 6 oz each), gutted and cleaned 1 teaspoon olive oil

Method Preheat oven to 375. Place all of the ingredients in a blender except for the trout and olive oil and mix together. Place the fish on a sheet of silver foil and stuff the insides with the mixture. Sprinkle a little salt on top of each trout. Score the top of each fish with a sharp knife making diagonal cut lines across. Wrap the foil tightly around the fish and bake for approximately 20 minutes. Allow extra time for a larger fish. Unwrap the fish and brush with olive oil. Place under a hot broiler for about five minutes to brown the skin and serve.

STEAK SHAWARMA To test whether the steak is done, use the back of your tongs to feel the steak – soft for rare, firmer and springier for medium, firm for well done. The steaks are also great when cooked on the barbecue. • • • •

Ingredients 2 ribeye steaks – 9 oz each salt black pepper shawarma spice paste: 1/2 teaspoon cumin 1/2 teaspoon dried cilantro 1/2 teaspoon smoked garlic powder 1/4 teaspoon smoked paprika 1/4 teaspoon turmeric 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon 2 teaspoons vegetable oil, plus extra to fry

Method Season steaks with salt and black pepper. In a bowl mix all the ingredients for the shawarma spice paste. Rub the paste onto the steaks. Heat a frying pan. When hot, fry the steaks until golden brown. Turn and continue cooking. When cooked – to your liking – remove and cover with foil. Leave to rest 3-5 minutes before serving.

5 0 2 3 1 6 t h Av e n u e • B r o o k l y n , N Y 1 1 2 0 4 Te l : 7 1 8 - 87 1 - 3 57 5 • Fa x : 7 1 8 - 87 1 - 1 5 2 9

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GRIN AND BARE IT

all, but Iideas stillfrom likevarious running a tight ship, being Gather sources – magazines, visresponsible, having high standards, and getting it D&D building, showrooms, and incorporate what I it allinto done M.S. liked myquickly! home. L.B.

We all ready cometo to with flaws. You’re do aour littlemarriages home improvement. MayWhat’s one flaw of yours would be just a change of decor. Do you you trust your ownnot instincts, go with a pro, or . . .? change?

I trustI my instincts. unjust I know Iwhat to acWhen readown something writeI want a letter to complish and I When have a very willing partner whocan wantsbe to the editor. I see something help me accomplish that new goal. We work well togethimproved, I write a letter to the company. When er and really appreciate the hard work and great changes something is beyond inappropriate I will write that all come together. S.F.

Let your daughter set up new apartment.We I felt the best person to your ask was my husband.did In buy the furniture together. No complaints. E.W. his opinion, I shouldn’t change my unrelenting desire in For thefor littleconstant things I’veunwavering done over the perfection years I trust my those I love. D.R. instincts. If I ever get to do the kitchen of my dreams – or anyone’s dreams – I’d go with a pro.

R.D.

I don’t have any flaws. I’m perfect, lol. The one Myself. Whenchange we redidisour houseearly I researched it all flaw I won’t being and never myself. Between my husband and me we chose what we being late - having my clocks fifteen minutes wanted. We let the pros do the installations. S.W. ahead of real time. C.B. I keep a folder with tear sheets from magazines I’ve

Starting a the sentence andtime notI see finishing; perused over years.Every somethingkeeps I like people engaged, waiting for the end one of – from a hi-tech kitchen to a chair rail made of from domino – I cut it out and add it to my folder. When my pieces countless stories. B.D. I’m ready to make a home decor change I go through the folder. It’s amazing how much consistency there is. I’m I am exacting (lol). B.K. happy to say that despite design trends over the years I stay true to the my taste. D.Y.

Expecting everyone to be on time.

I trust my own instincts and do it myself!!

D.H. H.S.

I like things clean and neat. At the beginning of myGomarriage with a pro. I’m sure I made my spouse (and E.L. kids) crazy but I have definitely calmed down. TrustI my instinctsnot and change grin and bare Still would thatit. “flaw”B.D. for anything. R.D.

Last year, we downsized and moved to a smaller home. I hired a decorator to help me spruce up the house which Flaws, me??? was old and dated. On a positive note, she had such great ideas and her input made such a huge difference. The O.K. I amis impatient and expect everything to be downside that I no longer trust myself or my taste to purchase anything my own. and without a D.R. done right away,onperfectly fuss.

My bar is very high in these areas. I know I Trust my ownwork instincts. could/should on the impatient pieceD.H. of it

a comment or review. My husband would rather I Idid nothing and kept quiet. says “your know what my strengths are and He decorating is not letter won’tI would change a thing”. which write isn’t atrue. I one of them. – and have – happily check, disappear a while and come back to find the all have hadformarvelous results with some work of my done. If I’m paying you “comments”, I expect you to etc. do a Igood job. “reviews”, “letters”, simply Don’t drown me inin fabric and floor samples. cannot be quiet the swatches face of stupidity. S.W.I have no interest and don’t really care. I guess I’m a decorator’s dream. Too bad I’m also not too fussy and rarely My persistence! D.S. make any changes. M.E.

I’m overly organized andinstincts, detail so oriented I’d go with trust your own it’s yours.and It’s your personality, creativity, style, nottothe decmy husband isyour certainly not.your I shudder think orator’s. Not alives hotel room or showroom G.R. what our would look like– go if for I it! didn’t organize everything for the two of us!

I trust my own instincts. At least I know that I willT.B. like what I chose. C.J.

I’m flawless!! C.I. I trust my mother’s instincts. I do not feel confident in my ability to chose new decor in my house. Luckily ofa them. B.G. IAll have very talented and creative mother who I would trust to re-do my whole house. O.J. Though not real life, if I could be flawless - that I knowbewhat I like, so I go with it. E.M. would great. E.M. My pro is my trusty friend.

Persistence and determination.

E.H.

B.K.

I decorated my whole house! Love it. Livable. Great Telling theMy truth. Often collections. house! This undiplomatically.... year I decided I really have to clean up my living room! I hired somebody and I’m E.W. ready to fire her and do it myself! I cleaned up the room, gave & chairs Got rid of stuff! Now Iand can I’m the notcouch so good ataway! making plattentortes, do the rest myself! She’s never available! She’s busy with can’t seem to stop complaining about that. Is her own life! We’re not connecting! Had to put down a lot of $$$ for her services!Continued And I’m ready do my 110 own onto page footwork! That’s how I found my dining room wallpaper! Going to the doctor in the city! With a lot of things it’s just easier to do it myself. By the way, if I had done it myself the room would have been done already. Also my husband misses his Friday night couch! M.S.

Not sure what I did before Home Goods but now that is my decorator. Sometimes I don’t even know I need or want something and I walk into the store and there it is sitting right in front – a mirrored console, a leather stool . . . and suddenly I know just the right place for it. The Decorator’s prices are great, the return policy is fair and while the Source for One of a Kind Pieces M Inventory at Brooklyn Floors merchandise may be from last year itManhattan always looks new I trust my taste butPrices I alwayson ask3my daughters’ opinO E RO and cool to A me. L.A. ions. Invest In L.M. K M T S French and English Bedrooms, Armoires, Breakfronts, Buffets, Consoles, Mirrors, Tables, Clocks, Porcelains MIUgo to my parents! They have the best instincts, style, I do prefer to do things myself but always value Dining Room Chairs, Tables, input, All Sizes of Headboards and thriftiness. A.R. Loveseats, friends’ Night and family’s especially if I love their taste. B.H. All Work Done by Our Expert Craftsmen. Refinishing, Upholstery, Custom Coloring I would not trust my own instincts. I would ask my dear friend R for her advice (she gives best advice!), thenBrooklyn 784theConey Islandand Ave., I’d reward her with a nice bigTel: piece(718) of plattentorte! L.E. Re-Opening January 12th 941-4481

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