COOKBOOK ISSUE
* YOUR SOURCE FOR ALL THINGS KOSHER *
SUMMER 2015 | ISSUE 27
ULTIMATE COOKBOOK GUIDE: 20+ LATEST BOOKS
STEAK GUIDE: HOW TO COOK EVERY CUT OF STEAK
SUMMER ENTERTAIN Burg ING er Sausa & g Bar e
PLUS
TOP CHEFS' FAVORITE STEAK SECRETS AND RECIPES
KOSHER MEDIA NETWORK
FOR RECIPES, MENUS, CONTESTS AND MORE VISIT WWW.JOYOFKOSHER.COM
ARI WHITE'S HANGER STEAK
Contents SUMMER 2015
CLICK For more exciting recipes and tips!
JoyofKosher.com/magazine
Ice Pops!, pg 38
e sh Mo del's t n We scen e , Cr eak t S 58 pg
8 LETTER FROM 14 GIFTS & GADGETS 18 ULTIMATE
COOKBOOK GUIDE
52 BURGER &
SAUSAGE BAR
This collection of gourmet, easy-to-make toppings are
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perfect for your next party, family dinner or barbecue gettogethers. Plus: Learn how to cook the best burger ever!
58 STEAK GUIDE Every kosher cut of steak, explained and cooked to perfection with recipes by top chefs.
73 KASHRUT QUESTIONS Kashrut issues related to grilling meat, pareve, and dairy food.
80 THE CELLAR Steak & Wine: The logic of the perfect pairing.
82 RESTAURANT COLUMN Summer Barbecue.
Sausage Bar, pg 52
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| COOKBOOK FEATURE |
1.
2.
3.
5. 4. Celebrate K, H
Punch Bowls & Pitcher Drinks D, S
The New Kosher K, F
Modern Jewish Cooking K, H
(cover soon to be released)
6.
7.
8.
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Superfood Snacks N, F
10. Something Sweet K, P, H The Vilna Vegetarian Cookbook J, K, N
The I Hate Tofu Cookbook S, V, F
Greens 24/7 N, F
11.
Vegan Richa's Indian Kitchen V, K
(cover soon to be released)
14.
15.
12.
13.
Kosher by Design: Final Edition K, J, F, H
Secret Restaurant Recipes 2 K, F, G
(cover soon to be released)
(cover soon to be released)
My New Roots N, K
Ice Pops S, F
16.
17.
18.
19.
20.
Eating Delancey J
The Silver Platter K, N
The Quinoa Cookbook S, F
Crossroads V, K, G
Modern Kosher Kitchen V, K, F
22.
23.
Cookie Love P, S
21.
New kosher: K Pastry: P Nutrition focused: N Mitch Turner’s Cake School P, S, G
A Jewish Baker’s Pastry Secrets J, P, K
Homegrown N,V
24.
25.
26.
Nostalgic Jewish: J Drinks: D Vegan: V Single topic books: S Holiday Guide: H Family Friendly: F Gourmet: G
The Home Barista D, S
Street Vegan V, K, F
The New Easy G, F
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THE NEW KOSHER by Kim Kushner, Published by Weldon Own, Release date: August 11, 2015, List price $24.99 HARDCOVER
Kim Kushner’s second cookbook reflects her easygoing and fresh cooking style in the recipe selection, layout, and modern photography and design of her new book titled The New Kosher. This 192-page book (the first kosher book published by Weldon Owen), combines traditional foods such as challah with new ideas that will become new family favorites. This book is great for the everyday cook looking for some inspiration.
Fresh Corn, Sugar Snap Pea & Tomato Salad Serves: 6–8 For this recipe, I boil ears of corn and then I cut the kernels off the cobs. It’s also a great summer salad to make with leftover ears of corn. I used to keep the corncobs in the fridge for my babies to teethe on—they loved it! The ingredients for the dressing go directly into the salad, making for a fast cleanup. Serve this salad as a side dish with grilled fish or meats. People always go crazy for it because the mix of ingredients is unusual. 6 ears corn, husks and silk removed, boiled just until tender 2 cups (4 oz/125 g) sugar snap peas, trimmed and julienned
3 cups (18 oz/560 g) mixed cherry and grape tomatoes, halved 1 handful of roughly chopped fresh cilantro 1 handful of roughly chopped fresh mint ¼ (2 fl oz/60 ml) cup red wine vinegar 3 tablespoons extra-virgin olive oil 2 tablespoons sugar 1 tablespoon dried basil Kosher salt and freshly ground pepper
1. Use a sharp knife to cut the kernels off the cobs. In a large bowl, combine the corn, snap peas, tomatoes, cilantro, mint, vinegar, oil, sugar, and basil. 2. Season with salt and pepper and toss to mix well. 3. This salad can be made up to 5 hours in advance.
PHOTOGRAPH BY KATE SEARS
Sneak peek:
4. Cover and store in the fridge.
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15.
ICE POPS!: 50 Delicious Fresh & Fabulous Icy Treats by Cesar and Nadia Roden, Publisher: Sterling Epicure, Release date: May 12, 2015. List price: $14.99. HARDCOVER
Spices, herbs, chocolate, coffee, and nuts are not traditional ingredients that come to mind when thinking of ice pops. Yet, Cesar and Nadia Roden filled a 128-page book with 50 delicious icy treats that will blow your mind in terms of flavor and combinations. The pops are JUST sweet enough and if you are looking to spice up your icy treats this summer, drenched watermelon and lemon ginger ice pops are just some flavors you may enjoy. Pictures of every recipe are included.
Sneak peek: BEET & SOUR CREAM Serves: 8-10 Be prepared for a pair of beautifully stained magenta lips after eating this! This
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Russian-inspired ice pop is also full of health benefits. It’s easiest to use fresh store-bought beet juice but you can make your own, of course. If you do, be sure to keep the skins on when you run them through the juicer, since that is where most of the nutrients are stored.
2 ¼ cups fresh beet juice 2 tablespoons freshly squeezed lemon juice 2 tablespoons superfine sugar Generous 1 cup sour cream
1. Mix together the beet and lemon juices and sugar. Stir until the sugar has dissolved.
Stir in the sour cream until well blended. 2. Pour the mixture into your ice pop molds, leaving ¼ inch at the top to let the mixture expand when it freezes. Insert the ice pop sticks and freeze.
&
BURGER Sometimes, a simple, easy-to-prep ingredient can be elevated by unique toppings and condiments. This summer, while you’re grilling up sausages and burgers, quickly prep your choice of the following gourmet, seasonal toppings. Avocados, tomatoes, eggplant, peppers, garlic, and peaches shine during the summer and will add that extra wow-factor to your Sunday barbecue get-togethers. We turned to sausage expert and trained chef Jack Silberstein, founder and CEO of Jack’s Gourmet, to share his favorite recipe ideas.
fennel-pepper relish
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peach guacamole
curried tomato sauce
&B A R SAUSAGE beer braised sauerkraut roasted garlic dijonnaise caramelized onions tarragon mustard
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S
E r m M I u d G E uStEaK
We checked in with Naftali Hanau, who sells over a dozen different kinds of amazing steaks online at Grow and Behold Foods, to learn which steak is which. Here is your handy reference guide for which steak to choose for any situation, and Naftali's personal recommendations on how to cook it!
CONTENTS -1-
how to start a charcoal fire
-2-
tips on how to grill the perfect steak
-3-
common questions
-4-
direct vs. indirect heat
-5-
steak guide: a breakdown on all kosher cuts
-6-
top chefs' secret recipes & techniques
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| STEAK GUIDE |
RiB-EyE StEaK WiTh TaRrAgOn PoTaToEs
CHEF’S TIP: WHAT TO DO IF I DO NOT HAVE A GRILL? If you do not have a grill, you can use a cast iron skillet. For anything under medium, you will cook the steak on the pan and not in the oven. Season the steak with salt and pepper, add some oil to the pan and sear one side, allowing a golden crust to form. Flip the steak over, lower the heat, and finish cooking.
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