Joy of Kosher with Jamie Geller

WINTER 2012 | ISSUE 11

75+ new recipes!

QUICK & KOSHER ISRAELINSPIRED SALADS

the

FOODS OF ISRAEL PERFECTED

israel iSSUE

IN SEASON: PERSIMMON

TRAVEL: ISRAEL’S ORIGINAL FARMERS' MARKETS + DESSERTS a bitayavon production

CHANUKAH PARTY IDEAS

USA $4.99 / CANADA $5.50 / UK £3.75 AUSTRALIA $5.50 / SA R38 / ISRAEL 18₪

•menus •table design •latkes (like you never imagined!)

FOR MORE HOLIDAY RECIPES, MEAL IDEAS AND MORE, VISIT WWW.JOYOFKOSHER.COM

KOSHER MEDIA NETWORK

Contents WINTER 2012

additional features

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d by s in s p ir e d e s s e rt 69 e t. P g . th e m a rk

FroM huMBLe BegInnIngS; a haute MarKet In JeruSaLeM

Jerusalem’s Machane yehuda Market is a literal feast for the senses. founded in the late nineteenth century as an alternative to the crowded markets of the old city, the shuk has gone through a few iterations before becoming the tourist destination it is today.

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ReciPe GuiDe

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LetteR FROM JaMie

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GiFtS & GaDGetS

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eDibLe GiFtS

Invited to a Chanukah party or two...or eight? This year, instead of grabbing a last minute bottle of wine, go prepared with these fantastically-easy yet superthoughtful homemade treats that are sure to spruce up the feast no matter what the cuisine.

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Kitchen Lab

Chefs have a variety of secret ingredients that they use to add pizazz to their dishes. Two of the most versatile of these ingredients are xanthan gum and guar gum.

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FOODS OF iSRaeL

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QuicK & KOSheR

Israel-inspired salads

Pg. 60

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DinneR tOniGht

in SeaSOn: PeRSiMMOnS

Out OF the Pan

cOOKinG With KiDS

classics and updates on chanukah traditions.

why buy pre-made jarred applesauce when you can easily make, fresh from the tree, sauce at home?

Good-for-you dinners have never tasted better. enjoy exotic international flavors every day of the week.

take advantage of the short persimmon season and discover this tasty fruit.

35 o otat d-P e h s n Ma ts o ghnu dou 9 pg.6

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58 WineS OF iSRaeL the land of Israel has been the source of quality wines for millennia; the modern wine industry, like Israel itself, is indebted to the initiative and talents of Jewish olim returning from the Diaspora to claim their birthright and build up the Holy Land.

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bReaDS OF iSRaeL

Pita and lachuch are two classic flatbreads popular in Israel. Check out our step-by-step guide to making pita, and learn the secrets to making lachuch in your own kitchen.

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KuFta KebOb uPGRaDeD

5-Minute PaRtY FOOD

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teLL uS

when hosting a party, the best scenario is one in which you don’t have to spend hours in a steaming kitchen, are left with almost no dishes to clean, yet have fabulous food to serve your guests.

Your favorite edible gifts.

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chanuKah PaRtY

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nutRitiOn inFORMatiOn

A nutrition guide to all recipes.

LaSt bite: Shakshuka

we visited esprit events in ny to take part in a chanukah feast decorated by Swank designs and cooked by the caterers at esprit. See the experience for yourself!

FaSt-FOOD OF iSRaeL traditionally, a pita is filled with falafel and/or shawarma, a shmear of hummus, some israeli salad, and topped off with pickles, olives, charif, and fried eggplant. the tastes and textures are phenomenal and can become quite addicting. we have created the ultimate israeli fast-food experience.

www.joyofkosher.com/magazine.

 CLICK

Joy of kosher magazine makes the perfect chanukah gift. Subscribe at Joyofkosher.com/magazine

>

I

try to make healthy dinners that everyone will love, although it’s not always easy. We rarely eat meat, so we get creative using other sources of protein. I use a lot of beans and tofu, foods I trained my kids to love from an early age. I also use fresh, seasonal vegetables with lots of flavor. You can do it too – the following recipes are sure to delight your family’s taste buds!

B y ta M a r g en g e r Ma , r d | p h o t o g r a p h y By r u vi l e i d e r

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Tofu & Broccoli Stir-Fry

White Bean & Meatball Soup

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Indian Tonight

Enchiladas

KitchenLab: Make Your Own soups, dressings and sauces at home like the pros.

how-to guide chef secrets

By St e ve n We i nbe rge r

Steven Weinberger is a serious amateur chef who thrives on challenging recipes. He is a three-time participant at the ASBEE/Kroger Kosher BBQ Competition in Memphis, TN and the Adult Pickle-Eating Champion for the 2010 event. Learn more at FleishGordon.com

cooking with

xanthan gum C

kids, that’s exciting enough, but that same gelling ability is used in a number of processed foods. As an emulsifier, hydrocolloids keep the oil and vinegar in salad dressing mixed. As a sequestrant, hydrocolloids keep the water in cream cheese from seeping out. In ice creams and sorbets, hydrocolloids prevent the formation of large ice crystals to keep the dessert smooth. You already have a number of hydrocolloids in your kitchen – flour, corn starch and potato starch are all examples of hydrocolloids, but not nearly as versatile as xanthan and guar.

Xanthan gum and guar gum are used in very small amounts, as compared to traditional thickeners. As little as a 1/8 of a teaspoon can have the desired effect in a pot of food.

If too much is used, the results will have a slimy mouthfeel, so it’s better to err on the side of caution - you can always add more later. In the small quantities normally needed, these gums won’t impart a perceptible flavor. When using these hydrocolloids, the important thing to remember is to incorporate the powder fully. For anything but the smallest amounts, use a

hefs have a variety of secret ingredients that they use to add pizazz to their dishes. Once they might have been closely guarded secrets, but in the era of the internet no secret is safe for long. Two of the most versatile of these ingredients are xanthan gum and guar gum. Despite their scary sounding names, they are thickeners that can be found in a health-food store or even in a well-stocked supermarket.

With a little training, you can be using these magic ingredients to prepare dishes that will impress your guests.

Both xanthan and guar gum are actually beige powders.

Xanthan gum is a by-product of bacterial fermentation and guar gum is made from a seed native to tropical Asia. Both guar gum and xanthan gum help keep your mixes mixed but guar gum is better for cold foods such as ice cream or pastry fillings, while xanthan gum is better for baked goods. You can use just one or the other; or sometimes for the best results, you can use them in combination together.

They are classified chemically as hydrocolloids. A hydrocolloid is a “substance that forms a gel with water,” but that’s only half the story. Sure, you can blend a tablespoon of either one with 2 cups water and make a slimy, viscous goop – and for the

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Extreme Latke, pg. 28

out of the pan

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partyfood

party � 5 MINUTE �

By J a C K Si l Be r Ste i n p h o t o g r a p h y By ruv i le i de r

food

When hosting a party, the best scenario is one in which you don’t have to spend hours in a steaming kitchen, are left with almost no dishes to clean, yet have fabulous food to serve your guests. Jack Silberstein, co-founder of Jack’s Gourmet, graduate of the Culinary Institute of America, shares his top picks for gourmet quick and easy party foods.

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hen feeding a crowd it is always great to serve mouthwatering food with distinctive flavors that leave people wowed and make the food and party a memorable experience; good food really has that power. There are many exciting new kosher products available for the ever-growing palate of the kosher consumer. Jack’s Gourmet provides high-quality kosher charcuterie that is authentic and provides the kosher cook with flavors and textures that weren’t always available.

In addition to great flavor, the products are versatile, contain NO fillers, are gluten free, and contain no MSG. As the items are ready to serve in a matter of minutes, they make for a versatile and epicurean ingredient that can be prepared in many ways. winter 2012

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hol

y id a

 CLICK Visit www.joyofkosher.com/magazine for instructions on assembling dreidel centerpieces.

Chanukah

R T Y A P party brought to you by

swa nk pr ents oductions & esprit ev

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Ty PaR

menu 1 Domaine du Castel Grand Vin

menu 2 Carmel Single Vineyard White Riesling

menu 3 Covenant Chardonnay

MEN

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STARTERS heirloom tomato salad, sea bass ceviche cucumber cups, root vegetables, tri-color potato latkes, bloodorange beet salad MAIN DISHES menu 1 rack of lamb, black lentils, jerusalem artichokes, apricot sauce menu 2 red mountain trout, forbidden rice, parsnip puree menu 3 cornish hen, veloute sauce, fava beans DESSERT doughnuts with multiple toppings

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be sTreeT

sMarT

Cooking & Entertaining

Fast-FOOD OF IsRael

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he most popular fastfoods of Israel are by far falafel and shawarma. Both are served in either pita or lafa and with a variety of salads and dips, resulting in the perfect bite of food.

Traditionally, a pita is filled with falafel and/ or shawarma, a shmear of hummus, some Israeli salad, and topped off with pickles, olives, charif, and fried eggplant. The tastes and textures are phenomenal and can become quite addicting.

We have created the ultimate Israeli fast food experience. Follow these recipes for your next party, family dinner or Shabbat meal.

Shawarma, tahini & Schug, pg. 62

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