Fleishigs Magazine Issue 027 - May/Jun 2021 by Fleishigs Magazine

BUTCHER'S CUT

EDITOR’S LETTER

The wonders of salmon

FIRST BITE The quickest sheet pan ravioli

STAPLES Unique ingredients and gadgets to make the recipes in this issue

20 TREND Whipped ricotta

SHAVUOT FEASTS

• Modern Israeli Shavuot Feast • Traditional Shavuot Feast

48 BREAKING BREAD Dairy challah 75 EXPERT Tips on creating the perfect cheesecake 86 L’CHAIM Wines perfect for the Shavuot table 90 RESTAURANT CHRONICLES Highlighting the Upper West Side’s Noi Due Café 100 DAY TRIP Upper West Side 102 CULINARY SCHOOL Butter basics

RESTAURANT CHRONICLES

Highlighting the Upper West Side’s Noi Due Café

112 TRAVEL Seychelles 118 POLENTA The blank canvas of our dreams 124 COOKBOOK Gazoz: The Art of Making Magical, Seasonal Sparkling Drinks by Benny Briga and Adeena Sussman 128 SHORTCUTS Adorn a store bought cheesecake with homemade toppings 132 PROFILE Southeast Edibles — a chocolate revolution 142 THE OTHER SIDE OF THE CORK Château Roubine and The Kingdom of Rosé

138 SOMETHING SWEET

Stuffed cookies 2.0

144 RECIPE INDEX 146 LAST BITE Boozy milkshakes

THE SHAVUOS ISSUE

EDITOR'S LETTER

Serve up a little thunder and lighting.

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz

SWITCHING GEARS

Planning to do a dairy issue was never in the cards for Fleishigs Magazine. In fact, during our launch year, a fellow graphic designer jokingly set up a Milchigs Instagram account on April 1st as a hilarious April Fools’ Day prank. While we were not in on the joke, the response to the Milchigs account and our own readers' excitement about a potential milchigs issue got us thinking. In planning this year's Shavuos issue, we had originally planned to do pareve takes on dairy foods. During the week of the photo shoot, we decided to take a poll on Instagram, asking Fleishigs readers what THEY wanted. The results sealed the deal. Over 90% adamantly voted for dairy. We quickly revamped our shopping list from non-dairy to dairy, spending a few hundred dollars on butter alone when working on this issue. Doing a dairy issue was all about switching gears, from cooking on the nearly untouched dairy side of our kitchen to buying new props

and flatware that were dairy and thinking about what we can offer as a publication to bring something new to the dairy table. Honestly, it was quite a challenge. Since we have never done dairy, it was difficult to pack it into a standard-sized magazine and as the issue evolved, so did the page count. This issue offers everything you need to create the ultimate dairy feast, from a modern Israeli spread to a traditional Americanstyle table, but beyond that, offers so many new food lessons (butter 101, dairy challah tutorials and a step-bystep galette guide), dynamic stories (Noi Due Café, travel to Seychelles and chocolate CBD) and beyond delicious recipes (stuffed cookies and the best New York-style cheesecake I’ve ever tasted). I couldn’t be happier with the results. I look forward to hearing your thoughts and whether you think we should make this an annual event. Bitayavon, Shifra

COPY EDITOR Chana Z. Weiss ART DIRECTOR Naftoli Mann DESIGN & MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Shifra Klein KITCHEN ASSISTANT Mushkah Haskelevich Alana Popowitz CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors. Dear eater of meat, rejector of milk, words to you we bring and the ability to try a plethora of new things. Your kitchen skills we hone, allowing you to make dishes good down to the bone. Our pictures are fly, our recipes easy, our lemons squeezy. Our articles, like a good babka, are layered and juicy. You see, it’s all for you — the one who reads, makes, bakes and takes the cake. This issue was designed to the mellow stylings of Phil Collins, Band of Horses and Mendy Wald.

TRIED ONE OF OUR RECIPES? LET US KNOW! Hello@fleishigs.com Instagram/twitter: @fleishigsmag Facebook: fleishigsmagazine

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FIRST BITE

Sheet Pan Ravioli Serves: 4-6

packages frozen ravioli cups baby spinach cups heavy cream cup half and half teaspoons kosher salt teaspoon garlic powder teaspoon freshly ground black pepper 1½-2 cups shredded cheese ½ cup grated Parmesan

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By: Shlomo Klein

1. Preheat oven to 400°F. Arrange spinach on a half sheet pan and top with ravioli. 2. Whisk heavy cream, half and half, salt, garlic and black pepper; pour over the ravioli, then top with shredded cheese and grated Parmesan. 3. Cook uncovered for 30 minutes. Serve immediately. www.fleishigs.com

TUSCANINI BALSAMIC GLAZE One of the only kosher versions on the market, balsamic glaze adds a sweet and tangy concentrated balsamic flavor to both sweet and savory dishes. Drizzle it over Strawberry Caprese (page 64). Certified kosher by OU, Weissmandel and EUK

HUY FONG SAMBAL OELEK Sambal oelek is a ground chili paste with Southeast Asian origins. Made with just a few simple ingredients, it’s used in some of the salmon recipes for a spicy kick. Certified kosher by KRCC

SABATINO TARTUFI BLACK TRUFFLE OIL Sabatino Tartufi truffle products are made with high quality (and sometimes organic) truffles. Use a light drizzle on a bowl of polenta (page 120) — it’s pricey and strong in flavor, so a little goes a long way. Certified kosher by OU

BERTINELLI PARMIGIANO REGGIANO When a recipe calls for Parmesan, opt for a fresh block over pre-grated and grate or shave it at home. This version, made in Italy, is aged for over 18 months and delivers a sharp, nutty flavor to many dishes like Classic Caesar Salad (page 80), Caramelized Onion and Goat Cheese Quiche (page 69) and Secret Sauce Eggplant Parmigiana (page 83), among others. Look for it in your local kosher supermarket or purchase online at supermarketitaly.com. Chalav yisrael and certified kosher by OK

SUSAN’S GOURMET RICOTTA CHEESE Use whole milk ricotta cheese for the whipped ricotta on page 20. We love this brand for its creamy taste and texture. Chalav yisrael and certified kosher by Star K

MISCEO COFFEE LIQUEUR Besides for the frozen milkshake on page 146, enjoy this high-quality coffee liqueur in coffee, desserts and baked goods. Certified kosher by OU

EDEN DRIED CHERRIES Dried cherries lend a sweet and tart addition to desserts and salads like the kale salad on page 64. Superior in flavor to dried cranberries, this brand has no added refined sugar or preservatives. Certified kosher by OK

NEW PRODUCT ALERT Deko Cocktails recently launched a new product, which takes the guesswork out of the art of mixology. The cocktail in a bottle comes in four flavors, requiring nothing more than a cold glass. Available for purchase exclusively online at dekococktails.com. Certified kosher by Star K

DEVASH FARMS HALF AND HALF Devash half and half (half cream/half milk) is the first of its kind in the chalav yisrael market and a product that is always stocked in the test kitchen fridge for morning coffee. Besides for coffee, half and half is delicious in desserts, cream sauces and pasta dishes, such as the ravioli on page 14. Available in in stores nationwide.

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CALPHALON 9” SPRINGFORM PAN A nonstick springform pan is ideal for turning out a perfectly clean cheesecake or torte. Serve with no fuss with the easy-to-use latch mechanism. Use for the cheesecakes on pages 74 and 85. crateandbarrel.com | $24.99

OXO HERB & KALE STRIPPING COMB B Y: E L I S H E VA TA I T Z

Strip herbs and kale easily with this stripping comb. Simply insert kale into one of the four holes and pull to release leaves from the stem. Use the comb to strip delicate herbs like rosemary and thyme. Try it for the kale salad on page 64. bedbathandbeyond.com | $6.99

MRS. ANDERSON’S PIE WEIGHTS These ceramic weights effectively weigh down pie dough when blind baking to prevent bubbling and are reusable, food safe and easy to store. Use for the Caramelized Onion and Goat Cheese Quiche on page 69. amazon.com | $7.99

BUTTER CHURNER This charming gadget allows you to churn butter from scratch in a few simple steps. It even includes a few recipes for different varieties of homemade butter. uncommongoods.com | $39

FRENCH KITCHEN MARBLE PLATTER When creating a fish board, opt for marble over wood or bamboo, which absorb smells and are harder to clean. Refrigerate or freeze the board itself before assembling to keep fish cold. See more fish board tips on page 79. crateandbarrel.com | $29.95

CUTCO SALMON KNIFE Thinly slice fish with ease using this salmon knife. With its thin and flexible sharp blade, you can slice fish (like gravlax) or easily remove skin from salmon. It’s also the perfect knife for cutting fresh tuna and salmon for sushi, ceviche or tartare. cutco.com | $117

OXO FISH TURNER Easily flip delicate fish with this sleek stainless steel spatula. The heatproof handle allows for an easy and safe grip. bedbathandbeyond | $13.99

MICROPLANE ELITE PADDLE GRATERS Finely grate Parmesan cheese by hand for many of the dishes featured in the issue. Available in two stainless steel versions, extra coarse and fine, with a cover that conveniently doubles as a receptacle for up to one cup of cheese. williams-sonoma.com | $16.95

*Prices reflected are as of print time; prices, especially on Amazon, can change often.

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TREND

Whipped Ricotta Yield: 2½ cups N OT E S :

N THE MIDST of the pandemic, Noi Due Café moved to a new location. Despite the winter chill, Shlomo and I went to show our support of this iconic dairy restaurant and dined outside. One of the standout dishes was a whipped ricotta beet salad, composed of mixed greens tossed in a light vinaigrette, roasted beets, a variety of citrus segments and toasted nuts over a bed of the most luscious whipped ricotta. (Read more about Noi Due on page 90.) I was immediately inspired to give whipped ricotta a try at home and am currently obsessed at its uniqueness and versatility. Whipped ricotta is super simple to make and takes the humble, quite flavorless cheese to gourmet heights. There are endless ways to serve whipped ricotta (see sidebar). My personal favorite is to treat it like hummus — swoosh some in a bowl, drizzle good quality extra-virgin olive oil in the wells and top with sliced crunchy radishes, chopped scallions and flaky sea salt. Serve with toasted sourdough, pita or challah.

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•

Using sour cream instead of heavy cream adds tanginess, in which case you may not need to add any lemon juice.

•

Whipped ricotta can be made 24 hours in advance, but may lose some of its air once refrigerated.

¼ 1 1

(16-ounce) container whole milk ricotta cup heavy whipping cream or sour cream Zest of 1 lemon teaspoon fresh lemon juice, optional teaspoon kosher salt

Add all ingredients to the bowl of a stand mixer fitted with a whisk attachment and whisk for 3-5 minutes until light and fluffy. Alternatively, use a blender or hand mixer. www.fleishigs.com

TILE: WWW.TILEBAR.COM

TREND

MY FAVORITE WAY TO SERVE

Top whipped ricotta with sliced radishes, sliced scallions, fresh herbs, extra-virgin olive oil, sea salt and freshly cracked black pepper.

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TREND

SPOON INSIDE ROASTED SWEET POTATOES SPREAD ON TOAST AND DRIZZLE WITH HONEY AND CHOPPED PECANS USE AS FILLING FOR A GALETTE SPREAD OVER PIZZA DOUGH AND TOP WITH ROASTED TOMATOES AND BASIL USE AS SAUCE FOR PASTA

Whipped Ricotta Beet Salad This recipe is inspired by the salad served at Noi Due Café. The whipped ricotta is the perfect bed for the sweet and tangy salad. Combine ¼ cup red wine vinegar, ¼ cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper. Combine 4 cups arugula, 1 cup diced cooked beets, 1 segmented orange and 1 segmented grapefruit; toss with vinaigrette and serve over whipped ricotta. Top with ½ cup candied pecans or walnuts.

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BUTCHER'S CUT

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BUTCHER'S CUT

WHEN IT CAME time to decide on the Butcher’s Cut content for the Shavuos issue, it was a no brainer — salmon. It’s one of the most popular and versatile proteins out there. Hearty in flavor, simple to cook and loaded with health benefits (read more on that on page 27), salmon is the king of the sea. In most cases, salmon is easier to prepare than chicken or meat and can be roasted, baked, poached or served raw. THE FARMED SALMON CONTROVERSY:

Thank you to expert fishmonger Moshe Schonfeld of Ossie's Fish for his continued guidance and for providing all of the fish used for this issue.

Salmon can range in size and quality depending on the species, origin and fishing practices. There is a lot of controversy (and misinformation) surrounding farmed versus wild salmon. However, there are many reliable salmon farms that practice healthy, sustainable aquaculture under controlled conditions to ensure a consistent product. Oftentimes, salmon farms use antibiotics (similar to how traditional chicken and beef is raised) to control the environment, not to promote

salmon growth. It is for these reasons that farmed fish is actually preferred for sushi, due to the stabilized environment. It is key to source fish from a trusted fishmonger who will be transparent about the quality and origins of the fish you are buying. NOT ALL WILD SALMON IS CREATED EQUAL:

The majority of farmed salmon is Atlantic salmon, with the highest quality fish being raised in Scotland, Norway and Canada. Within the farmed category, there is organic salmon, meaning the fish is sustainably raised and fed organic feed. Wild salmon, which is only available fresh during certain times of the year, comes mostly from the Pacific, but not all wild salmon are created equal. The five main varieties, in order of quality, are chinook or king, sockeye, coho, pink and chum. Sure, you can purchase cheap, frozen, wild sockeye salmon all year long, but it won’t compare to fresh king salmon that can sell for upwards of $30 a pound.

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P H OTO C R E D I T: SC H N E U R M E N A K E R FO R OSS I E S F I S H .C O M

BUTCHER'S CUT

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WHAT IS CRUDO? Crudo is a general term meaning “raw” in Italian and Spanish and salmon is a great choice for such a preparation. There are many ways to prepare crudo — speak to your fishmonger and make sure to buy sushi-grade salmon (i.e. organic Scottish salmon).

The key to thin slices or even cuts of raw fish is using a super sharp knife; you can also freeze the fish for 20 minutes to firm it up before slicing. CA R PAC C I O

The technique of thinly slicing fish that is mildly dressed, such as gravlax SASHIMI

WHOLE SALMON When properly prepared, a whole salmon is quite the centerpiece. Ask your fishmonger to remove the scales and butterfly it to make preparation easier. Watch out for the bones!

SALMON STEAKS Like any bone-in cut of meat or chicken, salmon steaks are juicier than boneless fillets and are especially great grilled. Just look out for pin bones.

SALMON SIDE This is the ideal way to serve salmon to a crowd. One side can easily feed eight; a little goes a long way, especially when serving it alongside other dishes.

SALMON FILLET Boneless fillets are the classic way to prepare individual portions of salmon. Request center cut for the thickest, most even fillets.

SALMON SKIN Sear salmon fillets skin-side down for a crispy delicacy. Also popular in sushi rolls.

S A L M O N B E L LY High in fat and intensely flavorful, salmon belly is a prized part of the salmon, usually used for making lox.

S M O K E D S A L M O N , G R AV L A X A N D L OX Often referred to interchangeably, all are cured, but lox and gravlax are not smoked. Within the smoked salmon category, there is the hot-smoked variety, like kippered salmon, which resembles cooked salmon and is sold in fillets or large portions; and cold-smoked, like Nova, which is similar to lox and sold in thin slices. All of these options are perfect for a fish board (see page 79).

A Japanese delicacy that is similar to carpaccio in technique, but almost never dressed TA R TA R E

Chopped up and combined or layered with other ingredients CEVICHE

Cured with acid and popular in Mexican and South American cuisines

SALMON ROE A helping of salmon roe (eggs) adds a wonderful salty element to a fish board, besides for its visual appeal.

CANNED SALMON Canned salmon is a great way to get a quick salmon fix. Though dry in nature, it’s an alternative to canned tuna and perfect for salad or quick salmon patties.

Elisheva Taitz is a full-time Payroll/HR Manager by day and Fleishigs editor, food writer and recipe developer by night. She lives in Cedarhurst, NY with her husband and three children. Find her on Instagram @thatswhatshemade.

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BUTCHER'S CUT

SALMON? THAT’S RICH. (IN OMEGA-3 FATTY ACIDS, EPA , DHA AN D MOR E)

BY: CELEST E HACKE L

ALMON IS THE ULTIMATE superfood and for good reason. The high concentration of omega-3s and nutrients are linked to a number of health benefits, including improved heart health, cognitive function, immune function and a decreased risk of heart disease, inflammation, diabetes and obesity.

Salmon is particularly rich in two beneficial omega-3 fatty acids, EPA and DHA, which contribute to healthy brain development that prevents memory loss, improves mood, vision and blood pressure and reduces inflammation markers that contribute to disease. The fatty acids that are natural in salmon have also been linked to the health of skin and hair by moisturizing, strengthening and improving their elasticity. Salmon is one of the few natural sources of vitamin D, which is important for bone health, a strong immune system and healthy metabolism. It’s an excellent source of B vitamins, particularly B12, which support brain function, energy, memory and mood. Salmon contains important minerals like selenium, which is essential for reproductive health, thyroid metabolism and fighting infection; potassium, which regulates fluid balance and blood pressure; and magnesium, which is important for nerve and muscle function. The antioxidant astaxanthin, which gives salmon its pink color, protects the brain and nervous system and also protects skin against signs of aging and UV damage.

Salmon is one of the best lean sources of protein and has less saturated fat than chicken or beef. Salmon offers 25 grams of protein per 4 ounce serving — an impressive amount. Wild salmon has slightly more protein and less saturated fat per ounce than farmed salmon, though both are excellent sources of complete protein with all of the essential amino acids we need. The American Heart Association recommends two servings of fish per week for heart health, with an emphasis on oily fish like salmon, mackerel, sardines and albacore tuna. While there are concerns about mercury levels in seafood, salmon is considered low on the scale, compared to larger fish like bigeye tuna, grouper and sea bass. Salmon is versatile and delicious and can be prepared so many ways — roasted, broiled, grilled, poached or raw, so enjoy and feel good from the inside out.

Celeste Hackel has a health coach certification from the Institute of Integrative Nutrition, M.A. in Organizational Psychology from Columbia University and a lifelong passion for health and wellness. Her mission to simplify healthy living through cooking and nutrition inspires her line of healthy treats, recipe e-book and contributions to various publications. Follow Celeste on Instagram @healthy.to.the.core for more easy, nutritious recipes and health tips.

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BUTCHER'S CUT

Whole Roasted Salmon Serves: 8-12

Recipe by: Shifra Klein

After this month’s photo shoot, we were left with a whole salmon from the Butcher’s Cut shot that couldn’t go to waste. Shlomo immediately got to work cleaning it while I arranged a random variety of vegetables and citrus slices on a baking sheet. I cut slits in the salmon skin, drizzled it with olive oil and seasoned it with salt and pepper. It was definitely not planned, but the results were phenomenal.

½ ¼ 3 1½

cup olive oil cup lemon juice teaspoons kosher salt teaspoons freshly ground black pepper red onion, sliced

1. Preheat oven to 425°F. Whisk olive oil, lemon juice, salt and pepper. Toss onions, fennel, tomatoes, dried apricots and limes with ¼ cup vinaigrette on a large baking sheet, reserving the rest of the vinaigrette for later.

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bulb fennel, sliced cup grape tomatoes cup dried apricots lime, sliced whole salmon, butterflied lemon, sliced

2. Using a sharp knife, cut diagonal slits, 2 inches apart, into the salmon skin. Arrange lemon slices inside and pour reserved dressing all over salmon. Roast salmon and vegetables for 30 minutes. 3. Set oven to broil and broil for 3-4 minutes, until golden and crispy. Serve whole or remove skin and gently transfer salmon to a platter. Serve with roasted vegetables on the side.

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BUTCHER'S CUT

Kind of a Big Dill Salmon Serves: 4-6

1 1 1 1 ¼

By: Adina Silberman

(2-pound) skin-on side of salmon Juice of 3 lemons teaspoon smoked paprika teaspoon garlic powder teaspoon kosher salt teaspoon freshly ground black pepper Dill Sauce (recipe follows) Fresh dill, for garnish

1. Preheat oven to 450°F. Prepare a baking sheet lined with parchment paper. Place salmon, skin-side down, on the baking sheet. Squeeze lemon juice all over the salmon so that it is submerged in juice. 2. Combine paprika, garlic powder, kosher salt and black pepper. Sprinkle spice mixture over the salmon. Cook for 18-20 minutes, until salmon flakes easily. 3. Transfer salmon to a platter and top with dill sauce. Garnish with fresh dill.

Dill Sauce Yield: 1½ cups

Blend 1 cup fresh dill, ¾ cup mayonnaise, 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 garlic cloves, ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper until smooth.

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MAKE IT DAIRY

Dot salmon with 3 tablespoons butter before cooking and replace ¼ cup mayonnaise with sour cream in the dill sauce.

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Spicy Salmon Sushi Pizza Serves: 8 as an appetizer

By: Adina Silberman

N OT E : For a shortcut, buy sushi rice at your local sushi counter, if available.

4 2 2 1 ¼ 1 1 1 3 ½-¾ 2 2 1

cups cooked sushi rice, cooled tablespoons rice vinegar teaspoons maple syrup teaspoon kosher salt cup mayonnaise tablespoon soy sauce tablespoon lemon juice teaspoon sesame oil tablespoons sambal oelek (chili garlic sauce) pound sushi-grade salmon, cut into ¼-inch cubes scallions, thinly sliced, plus more for garnish tablespoons vegetable oil red serrano pepper, thinly sliced, for garnish Black sesame seeds, for garnish

1. Line a baking sheet with parchment paper and set aside. Gently toss rice with rice vinegar, maple syrup and salt until coated. With wet hands, form rice into eight round disks approximately 3½ inches wide and ¾ inch thick. Alternatively, grease a 3½-inch round cookie cutter and use it as a mold by pressing rice firmly into the cookie cutter. Place rice on the prepared baking sheet and freeze for at least 1 hour until firm. 2. Combine mayonnaise, soy sauce, lemon juice, sesame oil and sambal oelek. Add salmon and scallions and toss until fully coated. 3. Heat vegetable oil in a large skillet over medium-high heat. Fry rice cakes until golden brown on both sides, about 4 minutes per side. 4. To serve, top each fried rice cake with about ¼ cup of the salmon mixture. Garnish with additional scallions, serrano peppers and black sesame seeds.

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BUTCHER'S CUT

Salmon Burgers with Yogurt Sauce and Radicchio Salad Serves: 4

By: Adina Silberman

1½

pounds skinless, boneless salmon, cut into 2-inch cubes 2 tablespoons Dijon mustard 2 cloves garlic 2 shallots 2 tablespoons mayonnaise 1 tablespoon sambal oelek (chili paste) 2 tablespoons lemon juice 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons oil 4 toasted brioche or sesame buns Yogurt Sauce (recipe follows) Radicchio Salad (recipe follows) 1. Add a third of the salmon, Dijon mustard, garlic, shallots, mayonnaise, sambal oelek, lemon juice, salt and pepper to a food processor; mix until a paste-like consistency forms. Add remaining salmon and pulse 5-6 times (mixture should have some texture). 2. Line a plate or baking sheet with parchment paper and set aside. With wet hands, form salmon mixture into four ¾-inch thick patties. Place patties on the reserved plate and refrigerate for at least 30 minutes. 3. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook for about 2-4 minutes per side, until golden brown. 4. Spread yogurt sauce on both sides of buns, then top with burgers and radicchio salad.

Yogurt Sauce Combine ½ cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1½ teaspoons apricot jam, 1 tablespoon apple cider vinegar and ½ teaspoon freshly ground black pepper until smooth.

Radicchio Salad Whisk ¼ cup olive oil, 2 teaspoons Dijon mustard, 2 teaspoons honey, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toss vinaigrette with 2 cups shredded radicchio, 1 cup chopped fresh baby spinach, 1 cup thinly sliced fennel and 1 thinly sliced shallot.

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Teriyaki Salmon Nachos Serves: 4

By: Adina Silberman

wonton wrappers, cut in half diagonally Vegetable oil, for frying ½ cup soy sauce 1 clove garlic, minced 1 tablespoon freshly grated ginger 6 tablespoons maple syrup 1 pound skinless salmon, cut into 2-inch cubes ¼ cup olive oil 1 onion, thinly sliced 1 clove garlic, minced 1 (10-ounce) container grape tomatoes 1 (8-ounce) container baby bella mushrooms, sliced ½ cup thinly sliced basil 1. Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside. 2. Heat 2 inches of oil in a deep pot over medium-high heat until shimmering. Prepare a cooling rack set over paper towels. 3. Working in batches, carefully fry wontons for 30 seconds per side, until golden brown. Use tongs, a spider or slotted spoon to transfer wontons to the prepared cooling rack. Set aside until ready to serve. 4. Combine soy sauce, ½ cup water, garlic, ginger and maple syrup. Pour half the sauce over the cubed salmon and marinate for at least 30 minutes. Transfer salmon to the prepared baking sheet and cook for 10 minutes. 5. Heat oil in a nonstick skillet over mediumhigh heat. Add onions and garlic and sauté until lightly golden brown, about 5 minutes. Add tomatoes and mushrooms, then cover the pan. Cook until mushrooms soften and tomatoes burst, about 8-10 minutes, stirring every few minutes. 6. Add reserved sauce and stir until thickened, then mix in half the basil. Add salmon and gently toss to coat. Top with remaining basil and serve with wonton crisps.

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Crispy Salmon with Cabbage, Tomatoes and Frizzled Leeks Serves: 4

1 1

½ 3½ ½ 3 4

By: Adina Silberman

head red cabbage (10-ounce) container grape tomatoes cup olive oil teaspoons kosher salt, divided teaspoon freshly ground black pepper large leeks Vegetable oil, for frying (6-ounce) fillets skin-on salmon Asian Tahini Sauce (recipe follows) Black sesame seeds, for garnish

1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper and set aside. Using a sharp knife, cut the root off the bottom of the cabbage and cut into 1-inch slices. Divide cabbage rounds and tomatoes onto both baking sheets. Drizzle with olive oil and season with 1 teaspoon salt and pepper. Cook for 25-30 minutes, until lightly browned and softened, flipping cabbage and tossing tomatoes halfway through. 2. Cut leeks into 2-inch pieces, then slice lengthwise into thin strips. Place in a strainer and wash well. Dry well in a salad spinner or between layers of paper towels.

3. Line a plate with paper towels and set aside. Heat 1 inch of oil in a skillet over medium-high heat until shimmering. Working in batches, fry leeks for about 2-4 minutes, stirring often, until golden brown. Using a spider or slotted spoon, transfer to the prepared plate. Immediately sprinkle with ½ teaspoon kosher salt. 4. Pat salmon dry with paper towels and season with remaining 2 teaspoons salt on both sides. Place salmon, skin-side down, into a cold skillet and turn on heat to medium-high. Cook salmon for 8-10 minutes while lightly pressing down on the flesh with a spatula to ensure an evenly crispy skin. Once the skin releases from the pan and edges are mostly opaque, flip gently. Remove from heat and let sit, undisturbed, for about 1-3 minutes, until flesh is just cooked through. 5. Serve salmon, skin-side up, with roasted vegetables. Drizzle tahini sauce around salmon and top with frizzled leeks. Garnish with black sesame seeds.

Asian Tahini Sauce Combine ½ cup tahini, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon maple syrup, 1 teaspoon freshly grated ginger and 1 tablespoon sambal oelek (chili garlic sauce). Thin with 4-6 tablespoons of water, as needed.

Adina Silberman is a dentist by trade, but has always had a passion for food, taking inspiration from the elements that compose a dish rather than the final product. Adina thinks outside the box and cooks with seasonal ingredients, substituting easily and as needed. She is currently working on a series called “Portion to Plate,” which pairs weekly insights into the Torah portion together with tasty, inspired recipes. Adina lives in Chicago with her husband and daughter. She shares techniques for developing kitchen staples on Instagram @homewithadina and has helped countless home cooks transform their time in the kitchen from a chore into a passion.

APRIL 2021

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BY:

K AY L A

K AY E

SHAVUOT HAS ALWAYS felt like the easiest and most relaxed of all the Jewish holidays. The meals never seem fussy, probably because many stay awake the first night learning and show up to the table tired and in pajamas. If your custom is to serve dairy, then you can really keep things casual with fish, pasta, salads, spreads and my personal favorite — cheesestuffed challah! Back in 2013, a few months into my homegrown challah business, I learned the art of stuffing a challah and began experimenting with different and innovative fillings, from savory roasted garlic or caramelized onions to sweet and decadent offerings, like s’mores, homemade chocolate ganache or cookie butter. It became my own personal challenge to showcase a different challah filling, flavor or topping each week. By 2015, I decided it was time to go dairy for Shavuot and my cheese-stuffed creations were born. Personally, our favorite Shavuot night meal consists of a big bowl of soup and a warm, cheesy challah. For obvious reasons, Shavuot instantly became the single most anticipated challah week of the year. Below are some of the fan favorites that have graced many a Long Island Shavuot table over the past six years.

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Classic Challah Dough Yield: 3 loaves

My challah recipe is tried and true and has been a constant in my baking repertoire for the last 10 years. Many recipes call for “neutral oil,” but extra-virgin olive oil truly sets this recipe apart and the flavor is outstanding. N OT E : While my original recipe uses 5 pounds of flour to make a full batch of challah, I conveniently halved the recipe to make the perfect amount of dough to make 3 dairy challahs. Therefore, it does not require a bracha when doing the mitzvah of hafrashat challah.

2 1 2 7-8 1 ½ 1

tablespoons active dry yeast cup + 1 tablespoon sugar, divided cups + 1 tablespoon warm water cups bread flour or high-gluten flour, divided extra-large egg cup extra-virgin olive oil tablespoon finely ground pink Himalayan salt or kosher salt egg, beaten with 1 tablespoon water, for egg wash

your mixer) until a smooth dough is formed. Be sure to add additional flour slowly so you do not end up with a dry dough. 3. Using a sharp paring knife and a kitchen scale, split dough into portions, about 1½ pounds each. Roll each portion into a large ball and place on a greased baking sheet. Spray tops of dough with additional cooking spray, cover with plastic wrap and then a clean kitchen towel. Let rise at room temperature for about 2 hours, until doubled in size. 4. Stuff and braid as directed (use recipes that follow, if desired) and place on parchment-lined baking sheets, leaving room in between loaves to rise again. Alternatively, place in well-greased loaf pans. Cover with a clean towel and allow to double in size once more, about 45 minutes to 1 hour. 5. Preheat oven to 350°F (preferably convection). Brush loaves with egg wash and top as desired. Bake for 35-45 minutes for regular loaves, rotating pans halfway through. Adjust cooking time for stuffed challahs (recipes follow). N OT E S :

• Not all flour is created equal. Depending on the brand, you may need more or less flour to get to the perfect consistency. I recommend King Arthur flour, if available.

1. Gently stir yeast, 1 tablespoon sugar and warm water in a large mixing bowl or the bowl of a large bread maker (such as a Bosch). Allow yeast to proof for 5-7 minutes, until it starts to bubble and foam (this is how you know the yeast is active and will make the dough rise).

• The weather and your geographic location can affect your dough. On a warmer or more humid day, dough may rise faster and be stickier, meaning you may need to use more flour. The opposite can occur on a cooler, drier day or in a drier climate.

2. Once yeast has bubbled, add remaining 1 cup sugar, followed by 3½ cups flour. Stir until flour is incorporated (or mix for about 30 seconds in the mixer). Add egg, oil and salt and stir until combined. Add an additional 3½ cups of flour and mix well, then knead with your hands until all the flour is incorporated. If the dough is sticky, add more flour, as needed, a couple tablespoons at a time. Continue to knead (or mix in

• Avoid ripping the dough into portion sizes. Rather, cut with a sharp paring knife instead. Ripping it can cause too much gluten to form and prevent the dough from stretching easily, making it harder to work with.

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• The less you handle your dough after it has risen, the easier it is to roll and braid. If your dough feels overworked and becomes hard to roll into strands, cover it and let it rest for a few minutes before working with it again. This will relax the glutens and reduce the elasticity.

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Tomato, Basil, Mozzarella Stuffed Challah Yield: 1 challah

(1½-pound) portion classic challah dough (recipe above) ¼-½ cup Sun-Dried Tomato Tapenade (recipe follows), divided 2 cups shredded mozzarella cheese, divided 8-10 fresh basil leaves, thinly sliced into chiffonade 1 egg, beaten with 1 tablespoon water, for egg wash Shredded Parmesan, for topping Crushed red pepper flakes (optional), for topping

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1. Using a bench scraper or sharp paring knife, cut dough into four 6-ounce pieces. Using a rolling pin on a floured work surface, flatten each piece of dough into a long, narrow strand, about 18x4 inches. 2. Spread 1-2 tablespoons sun-dried tomato tapenade over the length of each piece (use as much or as little as you like, but do not spread all the way to the edges), then top each piece with ½ cup shredded mozzarella and some basil. 3. Fold edges of dough over the filling, then pinch, sealing everything inside to form 4 long strands. Gently stretch each strand to be of equal size, about 20-24 inches in length, then separate into pairs. Create a twist by wrapping each pair of strands around each other from end to end. Shape the twist into a circle, tucking

edges underneath one another and pinching to seal the circle closed. Place into a parchment-lined springform pan or onto a parchment-lined baking sheet. 4. Cover challah with a clean kitchen towel and let rise for an additional 45-60 minutes. 5. Preheat oven to 350°F (preferably convection). Brush top with egg wash, then sprinkle with lots of shredded Parmesan and red pepper flakes, if desired. Bake for 40-50 minutes, rotating halfway through. Challah can be made in advance and refrigerated for up to 3 days or frozen for up to 2 months. Reheat, uncovered, and serve warm. O P T I O N A L : Grease the outside of a ramekin and place in the center of the challah ring prior to baking. To serve, fill it with additional sun-dried tomato tapenade. www.fleishigs.com

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Sun-Dried Tomato Tapenade Yield: 1 ½ cups

In addition to using it inside the challah, this tapenade is a delicious dip or spread. Plus, it freezes wonderfully! Double it to have more than enough for dipping. N OT E : This recipe calls for dried sun-dried tomatoes, not the ones in oil.

Soak 8 ounces sun-dried tomatoes in warm water for 10 minutes to soften, then drain. Blend in a food processor with 2 tablespoons tomato paste, 2 garlic cloves, the leaves of 3 sprigs fresh oregano and 2 teaspoons kosher salt, until roughly combined. Scrape down sides, then drizzle in ¼-⅓ cup olive oil and mix until a smooth paste is formed. Season with more salt as desired. Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 6 months.

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Cheesy Spring Onion Tarragon Challah Yield: 1 challah

2½

1 1

1-2

(1½-pound) portion classic challah dough (recipe above) cups shredded cheese (cheddarmozzarella or Mexican cheese blend), divided bunch scallions, chopped, divided egg, beaten with 1 tablespoon water, for egg wash tablespoons chopped fresh tarragon

1. Using a bench scraper or sharp paring knife, cut dough into 2 equal portions. Using a rolling pin on a floured work surface, flatten each piece of dough into a long, narrow strand. 2. Fill each strand with about ¾ cup cheese and a good handful of chopped scallions. Roll up jelly roll-style, then twist the two strands together. Place into a parchmentlined loaf pan or onto a parchment-lined baking sheet, cover with a kitchen towel and let rise for an additional 45-60 minutes. 3. Preheat oven to 350°F (preferably convection). Brush with egg wash and top with tarragon and remaining cheese and scallions. Bake for 40-50 minutes, rotating halfway through. Challah can be made in advance and refrigerated for up to 3 days or frozen for up to 2 months. Reheat, uncovered, and serve warm. K AS H RU T N OT E : So as not to confuse a cheese-stuffed challah with one you would serve for a meat meal, it is recommended to make the cheese visible on the outside and form into a unique shape that sets it apart, hence this “ring” method as an option.

Kayla Kaye is a home cook, food writer and recipe developer. She began her challah business in 2013, baking and selling gourmet challahs from her home kitchen. She continues to teach private challah classes, fulfill custom orders and offer cooking and baking demos. She also shares her challah knowledge, kitchen tips and original recipes on Instagram. Kayla lives in Oceanside, NY with her husband and two children. Contact her on Instagram at @thekitch_ny or via email thekitch.ny@gmail.com.

MAY 2021

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FLEISHIGS MAGAZINE’S POPULAR “Culinary School'' column went live on April 14th in the Sub-Zero, Wolf and Cove showroom in midtown Manhattan. Cookbook author and challah expert Rochie Pinson and corporate chef Coleman Teitelbaum demonstrated the art of dairy challah baking, while highlighting some of the latest technology available at Brooklyn appliance store AJ Madison. We were most impressed by the Shabbos mode and warming drawer features on the Wolf L-Series wall oven. Watch the live demo on Fleishigs’ YouTube channel and on IGTV on Instagram (@fleishigsmag). Rochie shared her unique dairy challah recipe, which uses butter to truly add an element of flavor. Make this recipe or Kayla’s classic challah dough (page 50) and use the various filling ideas featured in the preceding pages to elevate your dairy challah game.

Reprinted with permission from Rising: The Book of Challah by Rochie Pinson

Butter Challah Yield: 6-8 challahs

4¾ 1½ 7 6 2½ 4 1 2

By: Rochie Pinson

cups very warm water cups sugar teaspoons granulated yeast cups + 8-9½ cups all-purpose unbleached white flour tablespoons sea salt large eggs cup butter, melted and slightly cooled teaspoons pure vanilla extract

1. In a large bowl, pour the very warm water. Add the sugar and then the yeast. Allow a few minutes for the yeast to bloom. 2. Add the first of the flour and all of the salt and mix until a smooth batter forms. 3. Add the eggs, melted butter, and vanilla and stir again until smooth. 4. Gradually add the remaining flour, mixing with your hands or stand-mixer until the flour has fully incorporated into the dough. Be sure to add only as much flour as is needed to form a non-sticky workable dough. 5. Turn the dough out onto a hard surface and knead for about 10 minutes or until the dough springs back when lightly touched. 6. Pour 3-4 teaspoons of oil into the bowl. Turn the ball of dough around in the oil until the outer layer of the dough has been thinly coated.

7. Cover the bowl with plastic wrap or a warm, damp dishcloth and place in a warm spot to rise. 8. Allow the dough to rise for 1.5–2 hours, until the dough has doubled in size. 9. If you are making the full recipe, separate challah with a blessing. If you are making half the recipe, separate challah without a blessing. 10. Preheat oven to 350°F. 11. Divide the dough and braid or shape the challahs. Place shaped challahs on lined baking sheets. Allow to rise another 30 minutes. Bake for 30-45 minutes, until golden brown. M A K E I T SW E E T: S H I F R A’S N OT E : A popular heimishe bread-dessert hybrid known as the “sweet roll” is a must have on many Shabbos tables and Rochie’s sweet topping recipe will give that experience. Elevate the challah even further by serving it warm with a side of softened butter.

Crunchy Sweet Topping Combine 1½ cups confectioners’ sugar, 1½ cups all-purpose flour and ½ cup melted butter. Form a crumbly mixture by using a pastry cutter or by simply working it with your fingers. Sprinkle on egged challah immediately before baking.

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Reprinted with permission from Rising: The Book of Challah

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S SHAVUOT FEAST

SHAVUOT HAS ALWAYS been my favorite food holiday. As a kid, and even as an adult, I waited all year for the plethora of cheesecakes that I knew would come my way once Shavuot rolled around. A dairy holiday meal — I couldn’t possibly imagine anything more exciting. These days, I’m happy to make a cheesecake any time I want one, but seeing the yearly pivot from heavy meat holiday feasts to lighter, fresher, butter-laden meals never fails to fill me with delight. Shavuot, aside from its religious connotations, signifies the start of summer, which means warmer weather, stone fruits, a cold glass of rosé and outdoor picnics with friends — this is the transition time. Therefore, I’ve designed a menu that begs to be eaten outside with a chilled bottle of wine, which also happens to be the ideal way to enjoy a meal with friends or family, especially nowadays.

N OT E : All of my recipes very specifically call for high-quality olive oil and Atlantic sea salt. Simply switching to better salt and olive oil will enhance your cooking far more than any cooking workshop or expensive knife ever would. Here are a few rules I never deviate from:

OLIVE OIL

• •

•

The olive oil must come in a dark glass bottle and have been stored away from the sun or any heat. There must be a quality seal by a certified olive oil certification body. Many companies will mix cheap, chemically-expressed olive oil into their blends to increase profits. In Israel, look for the Tav Ichut. In the US, there are many certification bodies. California has their own body and imported Italian oils will have their quality seal. I personally prefer an olive oil that is fruitier with a bit of bitterness at the end, such as Arbequina or Koroneiki varieties, but discovering which oils you prefer is a fun process!

S A LT

• •

•

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I very rarely use table salt, only sometimes to salt pasta water. The vast majority of my recipes call for Atlantic fleur de sel or sea salt. These chunky clusters of salt pack a wonderful flavor and I find that they enhance every food in a way that is incomparable to regular kosher salt. Begin experimenting with sea salt in your cooking and see how instantly it elevates every dish. Since it is inconsistently shaped, I will occasionally dehydrate it in an oven on extremely low heat and then grind it in a mortar and pestle, but a blender or food processor works just as well. Prepare a large batch of it before cooking if you plan on making these recipes! Maldon salt is a great finisher, but should not be used for cooking.

MAY 2021

Spanish Mackerel and Kiwi Sashimi Serves: 6-8

Mackerel is absolutely my favorite fish, no doubt about it. It comes into season in Israel at the height of the winter and Shavuot is usually the last time you’ll easily find it. Bass would work well here too. When looking for fish, choose a reputable supplier, but also check to see that the fish is firm and intact and smells clean. When it comes to slicing fish for a raw dish like sashimi, freeze it for 20-30 minutes to firm up, which will help make cleaner slices. Whatever you do, don’t saw through the fish — the movement should be fluid. For a clean cut, take the heel of the knife and gently sink it into the fish, rock the knife forward and down, then slide it back toward you. 1½ 2 1 1 1 ½ ½ ½ 2

pounds Spanish mackerel or other fresh, firm white fish kiwis, peeled and cubed teaspoon minced fresh ginger shallot, minced clove garlic, minced Fresno chili pepper, thinly sliced into rings cup chopped fresh cilantro Zest and juice of 1-2 limes teaspoon sea salt, plus more to taste tablespoons extra-virgin olive oil, plus more for garnish Fresh herbs, like mint or chives, for garnish Maldon salt, for garnish

1. Thinly slice mackerel (see headnote). Tip: If the slices seem too thick, simply flatten out gently with the side of the knife. Refrigerate until ready to plate. 2. Toss kiwi, ginger, shallot, garlic, chili and cilantro. Add lime juice, sea salt and olive oil and mix well. Taste and add more salt and lime juice, if needed. 3. To plate, arrange sliced mackerel on a platter and scatter salsa on top. Drizzle with olive oil and garnish with lime zest, fresh herbs and Maldon salt.

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Strawberry Caprese Serves: 8

Caprese salad, the classic Italian appetizer, can be a paradox. Made properly, it is an homage — a celebration of a few high-quality ingredients. Made poorly and it leaves everyone wondering, “why bother?” Classically, caprese combines tomatoes, fresh mozzarella, basil, olive oil, salt and pepper. Take time to source the most flavorful tomatoes you can, soft, fresh mozzarella (not the sliced stuff), high-quality extra-virgin olive oil and basil that is fresh and tender. When playing within the rules, caprese salad can be adapted and elevated, as I do here. N OT E : Here in israel, I like to use Magi tomatoes (if you know, you know), but any assortment of firm, flavorful tomatoes will work

1½ ½ 1-2 10 15

pounds assorted tomatoes, sliced pound fresh strawberries, hulled and quartered balls fresh mozzarella, torn into bite-sized pieces basil leaves sprigs oregano, optional High-quality extra-virgin olive oil Atlantic sea salt or Maldon salt Freshly ground black pepper, optional Balsamic glaze (such as Tuscanini), optional

Arrange tomatoes and strawberries on a platter and surround with torn mozzarella and herbs. Drizzle with oil and salt and pepper to taste. Drizzle with balsamic glaze, if desired.

Kale Salad with Roasted Potatoes, Parmesan and Dried Cherries Serves: 6-8

I always have kale in my fridge. Whenever I don’t feel like preparing anything time consuming for dinner, I roast root vegetables and throw just about everything I can find over a big bed of kale. A softboiled egg, oil-packed tuna, feta cheese, nuts, seeds, dried fruits, fresh fruits, olives — the sky’s the limit. N OT E : To easily remove the stems from fresh kale, grasp the leaf by the bottom of the stem with one hand, and holding the stem in between the pointer and middle fingers of your other hand, “unzip” the leaves; it should rip off cleanly.

14 ¼ 3

½ ½ ¼ 64

small new potatoes cup + 2 tablespoons high-quality extra-virgin olive oil, divided teaspoons Atlantic sea salt, divided large bunch kale, destemmed and chopped Juice of ½ lemon cup toasted walnuts cup dried cherries or blueberries cup freshly grated Parmesan

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1. Preheat oven to 400°F. Add potatoes to a pot and cover with cold water; salt the water liberally. Bring to a boil. Once boiling, cook for 10 minutes, until fork tender, then drain. 2. Smash potatoes with the bottom of a heavy pot or glass. Transfer to a baking sheet and toss with ¼ cup olive oil and 2 teaspoons salt. Roast until golden brown and crispy, about 30 minutes. 3. Add kale to a large bowl and squeeze lemon juice over it. Sprinkle with remaining 1 teaspoon sea salt and 2 tablespoons olive oil. Massage kale with enthusiasm — the color will quickly become vibrant and the toughness will give way to a tender leaf. It will appear slightly wilted, but in a good way. 4. To serve, arrange kale on a platter and top with roasted smashed potatoes, walnuts, dried cherries and Parmesan. www.fleishigs.com

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Marinated Feta with Artichokes Serves: 4-8

This feta would be a fun addition to any cheese board; since it’s stored in oil, it stays fresh for longer than it normally would. This is less of a recipe and more of a method, so feel free to have fun with this! N OT E : Marinated or brined artichoke hearts, as well as those canned in water, are readily available in most supermarkets. If time allows, grill the artichokes for even more delicious flavor.

In a saucepan over medium heat, bring about 1 cup extra-virgin olive oil, 3 sprigs fresh herbs of choice (rosemary, thyme, oregano), 6-8 sliced sun dried tomatoes, 3 crushed garlic cloves, 6 crushed black peppercorns, 1 bay leaf and a few strips of lemon peel to a very gentle simmer. Let cook for up to 10 minutes, just enough time to infuse the oil. Let cool, then discard garlic cloves. Drain a jar of marinated artichokes, pat dry and slice lengthwise; add to the oil mixture. Once infused oil has completely cooled, add 1 block feta cheese (whole, halved or cubed) to a large jar and pour oil and all the contents over it. Top off with more oil, if needed. Seal jar with a tight fitting lid and refrigerate. Oil may turn cloudy, so bring to room temperature before serving.

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Whole Roasted Cauliflower with Tahini, Pistachios and Dates Serves: 4-6

Chef Eyal Shani revolutionized the Israeli culinary scene and no recipe is as associated with modern Israeli cuisine as his famous whole roasted cauliflower. I’ve added a wonderful tahini dressing and a slew of flavorful ingredients to elevate this addictive dish. N OT E S :

• Har Bracha is by far my favorite brand of tahini. Be sure to purchase 100% tahini paste and not prepared tahini sauce. • Feel free to break up the cauliflower once cooked or roast individual cauliflower florets. The whole roasted cauliflower adds visual appeal, but the flavor comes from the date caper salad and tahini drizzle.

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MAY 2021

1 1 1

6-8 ¼ ½ ¼ 2

whole head cauliflower, cleaned and cored cup + 1 tablespoon extra-virgin olive oil, divided cup tahini lemon, halved teaspoon sea salt, plus more to taste Ice water, as needed Medjool dates, chopped cup chopped toasted pistachios red onion, diced cup chopped fresh parsley tablespoons chopped capers

1. Preheat oven to 350°F. Prepare a baking sheet lined with parchment paper and set aside. Bring a large pot of generously salted water to a boil. Gently add the head of cauliflower and simmer for 10 minutes, then drain and transfer to the prepared baking sheet.

ensuring that it gets between the florets. Cook until golden brown, about 40 minutes, rotating the pan halfway through. 3. Whisk tahini with the juice of half a lemon and salt. Slowly add cold water, 1 teaspoon at a time, whisking continuously, until tahini is smooth but still slightly thick. 4. Combine dates, pistachios, red onion, parsley and capers. Add a squeeze of juice from the remaining lemon half, remaining 1 tablespoon olive oil and salt to taste. 5. To serve, spread a generous helping of tahini sauce on the bottom of a serving dish and top with cauliflower (this prevents the cauliflower from moving around on the plate). Thin the remaining tahini with more water, as needed, and drizzle over the cauliflower. Top with date mixture.

2. Pour ¼ cup olive oil over the cauliflower and use your hands to massage it in,

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Caramelized Onion and Goat Cheese Quiche Serves: 8-12

¼ cup oil or butter 3 white onions, diced 2 teaspoons kosher salt, divided 1 sprig thyme, optional 2 teaspoons brown sugar 5 eggs 1 cup heavy cream ¼ teaspoon freshly ground black pepper 4 ounces goat cheese ⅓ cup chopped chives or scallions, optional ⅓ cup freshly grated Parmesan, optional 1 Perfect Pie Crust (page 110)

1. Heat oil or butter in a large nonstick sauté pan over medium-low heat. Add onions, 1½ teaspoons salt and thyme, if using. Sauté for 15 minutes, stirring occasionally, then add brown sugar. Sauté for another 10-15 minutes, until golden brown. Set aside to cool. 2. Whisk eggs, heavy cream, remaining ½ teaspoon sea salt and pepper. Alternatively, blend with an immersion blender. Mix in goat cheese, chives and Parmesan, if using, and set aside. 3. Preheat oven to 375°F. Roll out dough on a floured work surface to a 12 or 13-inch round, flouring as needed to prevent the dough from sticking. Press into a 9-inch deep pie dish, then trim, tuck or crimp the edges. If the dough tears, just patch it up, working quickly to ensure it stays cold.

paper and fill with pie weights, rice, beans or sugar (toasted sugar can be saved and added to baked goods). 5. Bake for 12 minutes, then reduce oven temperature to 350°F. Remove pie weights and add the caramelized onions. Top with quiche mixture and bake for 30-40 minutes, until almost completely set. The middle should jiggle slightly. D R E SS I T U P:

Toss 4 sliced shallots with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons honey and ½ teaspoon kosher salt. Arrange on a parchment-lined baking sheet and roast in a 425°F oven for 25 minutes, until golden brown. Scatter over quiche before baking.

4. Line the crust with a piece of parchment MAY 2021

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Plum Pistachio Galette

6-8

I have never understood the phrase, “as easy as pie.” What kind of pie is easy? Lattices are a nightmare, finding the perfect dough is an exercise in frustration, flour gets everywhere and keeping the ingredients cold seems like a Herculean task, especially during Israeli summers. In comes the galette — a forgiving, delicious, rustic alternative that is perfect for either sweet or savory applications.

¼ ¼ 1 3 1 1

plums, sliced, or any preferred fruit, such as blueberries, cherries, apples, pears, apricots cup sugar teaspoon sea salt Zest of ½ lemon Perfect Pie Crust (page 110) tablespoons ground pistachios egg, beaten tablespoon raw sugar

1. Preheat oven to 375°F. Toss plums with sugar, sea salt and lemon zest. 2. On a floured work surface, roll out dough into a 10-inch rustic round, then transfer to a parchment-lined baking sheet.

Scatter ground pistachios on the dough and top with plums. 3. Fold dough over onto the fruit. Brush with beaten egg and sprinkle with raw sugar. Bake for 30-40 minutes, until golden and baked through. D R E SS I T U P:

Spread pistachio frangipane on the dough before topping with plums: Beat ½ cup butter, ½ cup sugar and 2 large eggs together until creamy. Add ½ cup ground pistachios, ⅓ cup ground almonds and 2 tablespoons all-purpose flour until combined. MAY 2021

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White Chocolate Cheesecake with Raspberry and Lychee The topping on this cheesecake is loosely based on Ispahan, the famous macaron flavor created by esteemed French pastry chef Pierre Hermé, which features rose, lychee and raspberry. The cheesecake itself, adapted from Serious Eats, is enormously forgiving; I once made it for a huge catering job and didn’t realize until halfway through the baking time that I’d forgotten the eggs — it still came out perfect. N OT E : If using sugar as pie weights for the quiche on page 69,

the toasted sugar would be a great addition to this cheesecake! 1 7 1 1 16 ⅓-½ 3 2½ 2 1 1 1

(8.8-ounce) package Lotus biscuits or graham crackers tablespoons melted butter tablespoon brown sugar, optional cup white chocolate chips, chopped ounces cream cheese, at room temperature cup sugar large eggs cups sour cream tablespoons lemon juice teaspoon pure vanilla extract (12-ounce) package frozen raspberries or cherries (16-ounce) can lychees in liquid (such as Roland brand)

1. Preheat oven to 350°F. Combine biscuits, butter and brown sugar in a food processor; mix until mixture resembles coarse, damp sand. Transfer to a 9-inch springform pan and press the crust as far up the sides as you can. Bake for 8-10 minutes, until slightly puffed and golden. Let cool. 2. Lower oven temperature to 325°F. Wrap the bottom of the springform very well with foil and place it in a large rimmed baking dish or aluminum foil roasting pan. 3. Melt white chocolate in the microwave in 30 second increments, stirring in between, until fully melted. 4. Add cream cheese and sugar to the bowl of a stand mixer fitted with a paddle attachment and mix until well incorporated. Add eggs, one at a time, mixing well in between. Add sour cream, lemon juice, vanilla and melted white chocolate and mix until fully incorporated and smooth. 5. Pour mixture into the crust. Carefully pour boiling water into the outer pan, ensuring that the water only comes halfway up the sides. Bake for 1 hour, until the edges are set and the center is still a bit jiggly. 6. Turn the oven off and let cheesecake remain inside for 1 hour. Refrigerate for at least 4 hours, ideally overnight, until completely set. 7. Add frozen raspberries and the liquid from the can of lychees to a small saucepan over medium heat. Reserve lychees for another use. Simmer until reduced and thickened, about 20 minutes. Let cool completely. 8. Transfer cheesecake to a cake stand. (Tip: Run a knife dipped in hot water along the sides, then release the springform latch.) Top with raspberry-lychee sauce.

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Bracha Arnold, a lawyer by trade, has robust experience in the kosher travel and restaurant sector. She currently works as a private chef, whether out of her home in Tel Aviv or all over the world for a diverse client base. Bracha uses her art background as an expression in the food she serves, updating classics with unique twists and plating food elegantly and beautifully. Bracha can be contacted via email bracha.arnold@gmail.com or follow her culinary adventures on Instagram @the_bracha.

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EXPERT

Set the cheesecake pan (preferably a springform) in a water bath of lukewarm water. DEBY SANDLER HAS made a career surrounding all things dairy with her business Joy of Cholov, churning out one-of-a-kind dairy chalav yisrael treats, including her popular Argentinian alfajores (made with homemade dulce de leche!), from her home bakery in Monsey, NY. Deby is also known for her dulce de leche topped cheesecakes. While we would never expect her to divulge her secret cheesecake recipe, we asked her to share some cheesecake tips; sometimes it’s the little things that make all the difference between success and failure. Follow Deby on Instagram @joyofcholov for more.

All ingredients should be at room temperature.

Wrap the bottom of the pan in a plastic slow cooker bag to ensure that the water doesn’t seep through the pan.

Once the cheesecake is done, turn off the oven and leave it inside for 30 minutes with the door closed, then crack the door open and let it sit for an additional 30 minutes.

Bake the cake at a very low temperature (300°F), making sure to use an oven thermometer for accuracy.

Only refrigerate the cheesecake once it’s at room temperature.

Keep the oven door closed at all times during baking.

Only unmold the cake once it’s cold.

Measure out all ingredients before baking.

Incorporate eggs one at a time.

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Fleishigs

Creative inspiration thanks to Chaya Teitelbaum

BY:

L AY L A

ZIRKIND

Being one of the first contributors of dairy recipes to Fleishigs Magazine is very exciting. I put together some of my favorite dairy recipes to create a cohesive menu that is perfect for Shavuos.

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Fleishigs

SHAVUOT FEAST

Mustard Dill Sauce Yield: ¾ cup

Blend 5 tablespoons Dijon mustard, ¼ cup canola oil, 3 tablespoons vinegar, 3 tablespoons chopped fresh dill, 2 tablespoons mayonnaise, 1½ tablespoons sugar and 1½ teaspoons freshly ground black pepper until smooth.

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SHAVUOT FEAST

ELEMENTS OF A FISH BOARD Think of composing a fish board like buying a gift for someone you don’t know — you want to get it right, but you’re just not sure what to buy, so you try to cover all your bases. Multiple components with varying flavors and textures assembled on a wooden board is sure to make every personality smile — it’s all about balance. VA R I E T I E S O F F I S H

It’s important to feature a variety of textures (from thinly sliced gravlax to flaky sable to a whitefish spread) and flavors to choose from. Place the fish first, in the corners and direct center, then arrange any extra components around the fish. T H I N LY S L I C E D S M O K E D SA L M O N O R G R AV L AX H OT-S M O K E D SA B L E W H O L E-S M O K E D W H I T E F I S H SA L M O N O R W H I T E F I S H S P R E A D JA R O F H E R R I N G O R SA L M O N RO E EXTRA COMPONENTS SA LT Y — D I L L P I C K L E S, CA P E RS, PICKLED ONIONS SW E E T — C U C U M B E RS, CA R ROTS, TO M ATO E S, C E L E RY, P E P P E RS, B E R R I E S, A P P L E S, F I G JA M , D R I E D A P R I C OTS S O U R — L E M O N W E D G E S, M U STA R D D I L L SAU C E ( R EC I P E O N O P P OS I T E PAG E ) , TA RTA R SAU C E S P I CY — R A D I S H E S, O L I V E S, E N D I V E , S P RO U TS, R E D O N I O N SAVO RY — F R E S H D I L L , TOAST E D A L M O N DS, AVO CA D O, C R AC K E RS, BAG U E T T E

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SHAVUOT FEAST

Classic Caesar Salad with Challah Croutons Serves: 8-10

I love shining a creative light on an otherwise typical salad, turning it into a work of art on a platter. The best part of this is repurposing leftover challah, giving it a second life as simple croutons. A block of Parmesan, if you can find it, is the best; grate with a Microplane and shave with a vegetable peeler — both are called for in this recipe.

½ 1 ¼ 2

leftover challah, torn into bite-sized pieces cup extra-virgin olive oil teaspoon kosher salt teaspoon freshly ground black pepper heads romaine lettuce Caesar Dressing (recipe follows) Parmesan cheese block

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1. Preheat oven to 350°F. Toss challah with olive oil, salt and pepper and arrange in a single layer on a baking sheet. Bake for 30 minutes, tossing challah halfway through. 2. Arrange whole lettuce leaves on a platter and drizzle dressing on top. Using a handheld grater, grate a generous amount of Parmesan over the lettuce, then top with challah croutons. Finish with Parmesan shavings. E D I TO R’S N OT E :

When you think of classic Caesar salad, you might think of thick, heavily sweetened, mayonnaise-based bottled dressings from the supermarket. However, there’s nothing like a classic (or almost classic) Caesar salad, something that has gotten lost in translation when adapted for pareve meals. When you take the time to make a savory Caesar dressing with anchovies and Parmesan, it makes all the difference. The salad itself cannot be more simple — romaine, croutons, Parmesan — but the dressing makes the basic ingredients shine. While a purist may balk at using mayonnaise, we find that it’s much more attainable for the home cook, without compromising on flavor.

Caesar Dressing Yield: 1¼ cup

Blend ½ cup mayonnaise, ¼ cup extra virgin olive oil, 1 teaspoon Dijon mustard, 2 anchovies, the juice of 2 lemons, ½ cup grated Parmesan cheese, 1 garlic clove and ½ teaspoon freshly ground black pepper until smooth.

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MAY 2021

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SHAVUOT FEAST

Secret Sauce Eggplant Parmigiana Serves: 8-10

The star of this dish is the sauce, which is camouflaged as a typical marinara, but is far from typical, nutritionally speaking. I started making this sauce when my boys were little as a way to sneak some vegetables into their diet. I initially used it for homemade pizza, but it quickly made its way into their other favorite dishes. There is no higher achievement than a mother knowing her children are eating something that is actually really good for them, whether they know it or not. N OT E : Shavuos is the perfect time to serve a hearty

dairy dish like baked ziti, homemade pizza or, my personal favorite, eggplant Parmigiana. This sauce works perfectly for any of these. FO R T H E SAU C E :

2 1 2 2 2 2 1 1 1 4 2 1 1 ½ ¼

tablespoons olive oil onion, chopped cloves garlic, minced carrots, quartered stalks celery, quartered zucchinis, quartered red bell pepper, roughly chopped (8-ounce) container cremini mushrooms cup broccoli florets, roughly chopped ounces baby spinach Small bunch fresh basil, chopped (28-ounce) cans crushed or whole tomatoes tablespoon dried oregano tablespoon kosher salt, plus more to taste tablespoon freshly ground black pepper, plus more to taste teaspoon crushed red pepper flakes, optional

FO R T H E EG G P L A N T:

4 2

1½ 4 ¼ 3 1 1½

medium eggplants, peeled and sliced lengthwise about ½-inch thick tablespoons kosher salt, divided, plus more if needed cups all-purpose flour eggs, beaten cup milk cups panko breadcrumbs teaspoon dried oregano teaspoons freshly ground black pepper, divided cup oil, divided, for frying

FO R T H E C H E E S E M I XT U R E :

3 1 1¼ 1 2 1

cups shredded mozzarella cheese, divided (16-ounce) container ricotta cheese cups grated Parmesan, divided egg yolk teaspoons kosher salt teaspoon freshly ground black pepper

1. Heat oil in a wide-mouthed mediumsized pot over medium-low heat. Add onions and sauté until lightly golden, about 10 minutes. Add garlic and sauté for another minute. 2. While onions are sautéing, add carrots, celery, zucchini, peppers, mushrooms, broccoli, spinach, basil, crushed tomatoes and spices to the bowl of a food processor; blend until combined, then pour into the pot. Bring sauce to a boil, then reduce heat and simmer, covered, for 20 minutes. Season with additional salt and pepper, as needed. 3. Arrange eggplant slices in a single layer on paper towels or a baking sheet; season with salt all over (there is no exact quantity for this, so use more as needed to season properly). Top with another layer of paper towels and more slices of eggplant. Repeat as needed. Top with a baking sheet and a heavy pot to weigh down the eggplant. Let rest for at least 30 minutes. This is a crucial step in ensuring the perfect texture. 4. Prepare 2 cooling racks set over baking sheets. Create a dredging station by adding flour in a shallow dish, beaten eggs and milk in another dish and breadcrumbs and oregano in a third. Season each dish with 1 teaspoon salt and ½ teaspoon freshly ground black pepper and stir to combine. 5. Dredge eggplant slices in flour, then in the egg mixture and finally in the breadcrumbs. Place on the prepared wire racks. 6. Heat ½ cup oil in a large cast iron skillet or nonstick sauté pan over medium-high heat. Working in batches, making sure not to overcrowd the pan, fry eggplant slices until golden brown, about 4-5 minutes per side. Transfer to the cooling racks and repeat with remaining slices, adding remaining ½ cup oil as needed. 7. Prepare the cheese mixture by combining 2 cups mozzarella, ricotta, 1 cup Parmesan, egg yolk, salt and pepper; set aside. 8. Preheat oven to 375°F. Spread some sauce on the bottom of a 9x13-inch or 9-inch round baking dish. Top with a layer of eggplant, then 1¼ cups sauce and ⅓ cup cheese mixture. Top with another layer of eggplant and repeat until finished. Top with remaining 1 cup mozzarella and ¼ cup Parmesan. 9. Cover tightly with foil and cook for 40 minutes. Remove foil and continue cooking for another 10-15 minutes, until the top is golden brown and bubbly. MAY 2021

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SHAVUOT FEAST

Spring Galette with Mushrooms, Asparagus and Kale Serves: 8-10 N OT E S :

•

Store bought pie crust or puff pastry work in a pinch, but there’s nothing like a homemade buttery, flaky dough as a base for this savory filling.

•

Galette can be made in advance and warmed through before serving.

¼ 2

1 3 1 1 ¼ ½ 3 1

cup olive oil (8-ounce) containers cremini or button mushrooms, sliced, stems discarded bunch asparagus, finely sliced on a diagonal, woody ends discarded teaspoon minced fresh thyme tablespoons butter cup finely chopped kale, stems removed teaspoon kosher salt teaspoon freshly ground black pepper Perfect Pie Crust (page 110) or store bought pie crust, cold ounces grated gouda cheese large egg, beaten

1. Heat oil in a large cast iron skillet or sauté pan over medium heat. Add mushrooms and sauté until browned, about 5 minutes. Add asparagus and thyme and sauté for an additional 5-7 minutes. Create a well in the center of the pan and add butter and kale. Allow kale to wilt, stirring occasionally. Season with salt and pepper. 2. Preheat oven to 400°F. Roll out pie dough into a 12-inch circle and place on a greased baking sheet. Top with mushroom-asparagus mixture, leaving a 2-inch border all around. Top with cheese, then gently fold the dough over the filling, overlapping to create a rustic galette. 3. Refrigerate galette for 10 minutes, then brush with beaten egg. Cook until golden brown and bubbling in the center, about 35 minutes. Let cool before slicing.

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SHAVUOT FEAST

New York Cheesecake Yield: 1 (9-inch) cheesecake

Shifra recently reminded me about the cheesecake that I served to the Kleins when I hosted them for a Pesach meal a few years ago (sans graham crackers, of course). The results are consistent every time and the recipe has remained in my repertoire ever since. N OT E : To make it easier to transfer the cheesecake, line the bottom of the springform pan with parchment paper, then put the ring on and fasten. M A K E I T PA R E V E : Use non dairy cream cheese, butter and sour cream substitutes, like Wayfair. FO R T H E C RU ST:

1½ ¼ ½

cups honey graham crackers cup sugar cup (1 stick) butter

FO R T H E F I L L I N G :

½ 4 2

(8-ounce) containers whipped cream cheese, at room temperature cup sugar large eggs teaspoons pure vanilla extract Zest of 1 lemon

FO R T H E TO P P I N G :

¼ 1

(16-ounce) container sour cream cup sugar teaspoon pure vanilla extract

1. Preheat oven to 350°F. To make the crust, add graham crackers, sugar and butter to the bowl of a food processor and pulse until it comes together. Gently press crumbs into a 9-inch springform pan. Refrigerate to set. 2. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese, one container at a time, until smooth, then add sugar and mix on low speed. Add eggs one at a time, mixing on low in between. Add vanilla and lemon zest and continue mixing until just incorporated, scraping the sides of the bowl if needed. 3. Pour mixture into the prepared crust and bake for 50-55 minutes, until lightly golden and still a bit jiggly. Let cool for 15 minutes on a wire rack. 4. To make the topping, combine sour cream, sugar and vanilla and pour over the cheesecake. Bake for another 12 minutes. Chill completely before serving.

Layla Zirkind is a culinary content creator and visual stylist. She lives in Los Angeles, California with her husband and kids. Among the many hats she wears, including her career as an early childhood educator, Layla’s passion for visual beauty translates into the content she creates, including her custom, made-to-order kosher charcuterie boards. Follow Layla’s adventures on Instagram @laylazirkind.

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Fleishigs

L'CHAIM

CANTINA DEL REDI PLEOS TOSCANA IGT

N E T O FA L AT O U R 2 0 1 9

2019

Elegant & Complex

Very Good QPR

This elegant and complex white is made of 100% Chenin Blanc aged partially in French oak barrels. With citrus and oaky notes with hints of stone fruit, the palate on this medium to full-bodied wine features a slightly oily texture and excellent structure. It combines bright acidity and a tiny bit of tannins, leading to a moderately long and elegant finish.

VITKIN PINOT NOIR 2019

A wine choice with an excellent QPR (quality to price ratio), it has notes of ripe black cherries, raspberries, roasted herbs, nutmeg, lightly toasted oak and loamy dirt. Mediumbodied and medium intensity, the slightly powdery tannins gently coat the mouth with hints of freshly brewed espresso, earth and balsamic notes on the long, savory finish.

GUSH ETZION LONE OAK

Rich & Well Balanced

SAUVIGNON BLANC 2019

Deep ruby red, rich and wellbalanced, this wine has notes of black cherries, cranberries, ripe strawberries, nutmeg, clove and cedar. It is medium-bodied, soft and silky on the palate.

Delicate & Fruity

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This delicate and fruity wine has notes of lime, grapefruit, kiwi, quince, hay, freshly cut grass and flint. It’s medium-bodied, bursting with fresh acidity and a hint of salinity on the long finish.

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L'CHAIM

HERZOG LINEAGE MOMENTUS NV Aperitif Wine

With bright straw with light green reflections, this aperitif wine has notes of ripe Meyer lemon, pears and stone fruit, as well as hints of freshly baked sourdough bread. It is off-dry and light to mediumbodied with an almost creamy texture. It has slightly sweet pear, honeydew and white peach notes with sweet lemon on the refreshing finish. Use it at a party or when entertaining guests; its versatility pairs nicely with spicy tuna sushi and fruit salad.

R A M O N C A R D O VA A L B A R I Ñ O RÍAS BAIXAS 2019 Refreshing White Wine

This refreshing white wine is bright gold in color with green reflections. On the nose, it has notes of lime peel, citrus blossom, iodine, pear and stone fruits. It is medium-bodied, lively, mouth-watering and vibrant with high acidity and salinity and notes of basil and fresh mint on the long, refreshing finish.

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MAY 2021

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THE

Italian countryside evokes an idyllic image of sundappled hills, flowing red wine and pasta dishes that are deceptively simple and yet somehow exquisite, adorned with only the freshest of produce and high quality olive oil. Far from the cream and cheeseladen dishes that a dairy menu might bring to mind, many have come to appreciate the quality and simplicity of authentic Mediterranean and Italian cuisine.

THERE IS NO time to celebrate dairy food quite like the holiday of Shavuot, when Jews of the Temple era would gather with bikkurim, the offering of the first fruits. In addition to the traditional custom of eating dairy on this holiday, the start of summer and the bounty of fresh produce marks the perfect opportunity to celebrate with a fresh, Mediterranean-inspired feast.

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RESTAURANT CHRONICLES

OI DUE CAFÉ — meaning “the two of us” in Italian — was born from the marriage of two souls, one Israeli and one Italian, that brought about a marriage of cultures and cuisines in a uniquely upscale yet unfussy restaurant that has been a mainstay in the Upper West Side for over 12 years. Owner Golan Chetrit spent years of his life working his way up in the food industry throughout Israel before making the move to New York, where he used his extensive experience and logistical knowledge to help get new restaurants off the ground before eventually opening his own, together with his Italian wife Imma Emunah. “I’ve always loved Italian food and felt like it had a lot in common with the fresh Mediterranean-Israeli cuisine I spent so many years immersed in,” says Chetrit. “The warm culture of local regulars starting their day with an espresso at the neighborhood café was an integral part of my childhood.” He spent some time learning traditional Italian recipes from his wife’s family as well as traveling to Italy for a two-week hands-on education on Italian pizza before crafting a menu to reflect those influences — one unlike any the kosher world had seen before.

“IT’S ALL ABOUT seeing things from the customer’s perspective,” says Chetrit. “After 12 years living in and serving this community and having the honor of being there for their weekly dinners, bar mitzvot and sheva brachot, I’ve learned a lot about what the community wants.” As much as he would love to just duplicate what is served in Italy, Chetrit had to figure out how to merge those techniques with a more American style to create something unique that everyone would love. “People want to expand their horizons and be introduced to new flavors, but they don’t want rigid rules,” he adds. This means unique menu offerings like crispy crust pizza with an abundant amount of smoked cheese, artichokes and spinach, as well as stuffed mushrooms with ricotta, marinara sauce and za’atar. True to his word, the fairly extensive menu includes something for everyone. “You can come with your family for pizza and mozzarella sticks, with your friends for salads, pasta and beer or as a post-dinner date night for just desserts and wine,” says Chetrit. “I never want people to feel like a nice evening out with excellent service is reserved only for those who can pay the price of a fancy Manhattan steakhouse.” Offering consistently well-executed dishes with relatively simple ingredients means 92

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Kayla Kaye, Malkie Gordon Hirsch, Chay Ruchy Uhr, Chagit Leviev and Sarah Rotenstreich

careful attention to the quality of those ingredients, a hallmark of Italian cuisine. A margherita pizza may be comprised of just dough, sauce, cheese and fresh basil, but at Noi Due, the dough is a carefully-developed recipe, the sauce is made only from San Marzano tomatoes, the fresh mozzarella cheese is made in-house daily and the basil is meticulously selected. It is then topped with the highest quality extra-virgin olive oil. “I’m always in the kitchen, checking every ingredient and tasting everything,” says Chetrit. While the pandemic has dealt a fatal blow to many beloved New York restaurants, Chetrit took the challenge as an www.fleishigs.com

opportunity for growth. With a small space unsuitable for social distancing and limited outdoor seating availability, he knew the only way he could survive this difficult time was to take the leap and move to a larger space. “The only way I felt comfortable taking that risk is because I knew I had the support of the community,” shares Chetrit. “I never lost the passion I started out with. We had a good thing going and the community rallied behind me — and more importantly, trusted in me — giving me the energy and faith I needed to keep the restaurant going even bigger and better than before.”

Swag from Tuscanini, the evening's sponsor

MAY 2021

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RESTAURANT CHRONICLES

Mendy Pellin

Spinach Cigars Stuffed Mushrooms Eggplant Rollatini Macaroni and Cheese Balls Pesce al Cartoccio

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MAY 2021

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Caprese Skewers

T WAS IN THIS new, artisticallydecorated location on Columbus Avenue that a small group of guests gathered for the first-ever dairy Fleishigs event. The evening was sponsored by Tuscanini, a company dedicated to bringing high-quality Italian ingredients to the kosher market. The evening’s menu featured many of Noi Due’s well-known favorites, including the arancini-inspired fried macaroni and cheese balls and the Chop Chop salad, a Greek-style salad with a generous topping of shredded feta cheese and za’atar, along with some new dishes developed with Tuscanini ingredients in honor of the occasion, like a fresh caprese salad finished with Tuscanini’s balsamic glaze.

Although many of the dishes featured an abundant amount of fresh cheeses, it felt anything but heavy. Slow-roasted beets tossed with arugula and citrus segments sat atop a cloud of whipped honey ricotta. Crisp spinach and cheese cigars were accompanied by a marinara dipping sauce. Fluffy pillows of gnocchi were coated in a delightfully creamy pesto. “The texture of the gnocchi was incredible,” commented influencer Dasi Katz. “The gnocchi of your dreams!” added food blogger Esty Wolbe. The dramatic presentation of the sea bass al cartoccio (“enveloped in paper,” a cooking technique also known as “en papillote” in French) by owner Golan Chetrit himself revealed buttery, perfectly cooked fish along with braised artichokes and bundles of aromatic rosemary. Of course, it wouldn’t be an Italian meal without a glass of wine, with an assortment of reds and rosés provided by Royal Wine Corp.

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Fleishigs

RESTAURANT CHRONICLES

w WHILE

DINERS

I N D U LG E D,

Tuscanini premiered a charming short film about a young boy gathering Italy’s finest ingredients, showcasing some of their premium products. The touching piece alongside the Italian cuisine transported viewers to another time and place, leaving some dabbing their eyes. "We wanted to communicate the concept that in pursuit of perfection, time ceases to exist," commented Motty Landau of Heartworks, the creative marketing agency that produced the film. "The Italians are proud of that pursuit. We’re transporting our audience back in time because of the heritage of these products, which have passed from generation to generation. It’s not about trying to be authentic — Tuscanini is truly authentic, and I think that comes across in this film." (Watch the video at tuscaninifoods.com.) No Italian feast would be complete without an assortment of dairy desserts, including cannoli, crème brûlée, tiramisu and the hands-down favorite of the night, an exquisite affogato made with espresso over house-made silky smooth Sicilian pistachio gelato. “I don’t even know what that was, but it was delicious!” exclaimed businesswoman Chagit Leviev. “The affogato just had me,” added Instagram blogger Kayla Kaye. “The bitterness of the coffee played so well with the creamy gelato and the pistachio crunch — it was just perfect.” “I think the secret to Golan’s success is that he always uses the absolute best ingredients,” commented cookbook author and restaurateur Levana Kirschenbaum. “It’s like a little trip to Italy on a plate.” It may be a while until we can get on a plane and travel to Italy, but in the meantime, close your eyes, take a deep breath and let the food transport you to another world.

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MAY 2021

Pesto Gnocchi

Spinach Artichoke Pizza and Margherita Pizza

Green Health Salad

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Levana Kirschenbaum, Esty Wolbe and Galit Winer

Shifra and Shlomo Klein

Cheese Ravioli with Vodka Sauce Vegan Bolognese (recipe page 98)

Lewis (front of house manager), Israel (chef de cuisine), Golan Chetrit (owner) and Beau Houck (executive chef)

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RESTAURANT CHRONICLES

Vegan Bolognese Serves: 8

By: Executive Chef Beau Houck

There are a few vegan meat options on the market that mimic the texture of ground beef (i.e. Beyond Meat, Impossible Foods). Serve this bolognese over pasta or on rolls for the ultimate weeknight meatless meal the whole family will enjoy.

2 1 2 1 1 2 1 1 3 ¼ 1 2 1 ⅛ 2

tablespoons olive oil, divided pound vegan meat teaspoons kosher salt, divided teaspoon freshly ground black pepper, divided medium onion, diced celery stalks, chopped medium carrot, finely diced bulb fennel, finely diced cloves garlic, minced cup tomato paste cup white wine cups canned whole tomatoes bay leaf teaspoon ground nutmeg cups vegetable stock

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add vegan meat and season with ½ teaspoon salt and ½ teaspoon pepper; sauté until browned, stirring occasionally, about 12 minutes. Transfer to a paper towel-lined plate. 2. Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add onions, celery, carrots and fennel and sauté, sitting occasionally, until soft and translucent, about 8 minutes. Add garlic and sauté for another minute. 3. Stir in tomato paste and cook for 2 minutes, then add wine and cook until almost evaporated, about 5 minutes. Add tomatoes, bay leaf, nutmeg, vegetable stock, remaining salt and pepper and cooked vegan meat. Cover partially, reduce heat to mediumlow and cook, stirring occasionally, until thickened, about 1½ to 2 hours. Discard bay leaf before serving.

Beet Carpaccio Serves: 8

By: Executive Chef Beau Houck

Thinly slice pre-cooked packaged beets (such as Gefen) for an easy shortcut. N OT E : Peel the cooked beets while still warm — the peel should come off easily, just make sure to wear gloves!

6 beets 1 tablespoon olive oil 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 ounces goat cheese ½ cup French's fried onions, crushed ⅓ cup chopped pistachios Extra-virgin olive oil, fresh basil and sea salt, for garnish 1. Preheat oven to 350°F. Place beets on sheets of foil, drizzle with olive oil and season with salt and pepper. Wrap tightly and place on a baking sheet. Cook for 1-1½ hours, until fork tender. 2. While still warm, carefully rub the peel off the beets. Let cool, then thinly slice beets and arrange on a plate. 3. Roll goat cheese into teaspoon-sized balls, then roll in the crushed fried onions to coat. Top the beets with the goat cheese, then garnish with pistachios, extra-virgin olive oil, basil and sea salt. 98

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Four-Cheese Lasagna Rolls

Chana Zelda Weiss is a mom of three, full-time support manager and freelance food editor in Pomona, New York who loves to cook and entertain. You can find her and her sister DL on Instagram @thosesisterswhocook.

Pistachio Gelato Affogato

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DAY TRIP

WALKING TOUR OF THE UPPER WEST SIDE

B Y: S H I F R A K L E I N

VISIT A MUSEUM The Upper West Side is a mini city within the city of Manhattan. Once planning to dine at NoiDue, you can plan an entire itinerary of things to do within walking distance. Since parking in Manhattan is notoriously difficult, public transportation and taxis are ideal, but once you are on the UWS, we recommend walking. All of the destinations below are within a 5-20 minute walk:

TOUR CENTRAL PARK

One of the most glorious ways to enjoy the park is via bike, which allows you to circle the park easily and take in all the famous sites along the way. There is a Citi Bike rental on Columbus and West 77th Street at the pedestrian entrance to the park, which connects directly to the park's bike lanes. Starting the loop at this location allows you to ride around the famous Turtle Pond and pass Shakespeare Garden and the Delacorte Theater. You can download the Citi Bike app or purchase a ticket at the kiosk. The bike rental, which is $15 for 24 hours, can be paid for by credit card and returned at any Citi Bike rental location in the city.

Established in 1870, The Met is also one of the largest museums in the world. With over two million art displays and over six million visitors a year, the Met is one of the top five visited museums in the world and a perfect visit for the art lover. The museum is open Thursday through Monday from 10 AM to 5 PM.

V I S I T T H E C E N T R A L PA R K ZO O

Experience wildlife in the heart of Manhattan at the Central Park Zoo, home to some of the city’s most unique views. Stop by for the chance to spot a snow leopard or watch a sea lion show. Tickets ($8.75-$13.95) must be reserved in advance. Open daily, but check the website (centralparkzoo.com) for current hours of operation. R E N T A B OAT

Not the cheapest day out, but quite memorable. You can charter a yacht or ride the Hudson River (all-nyc-yachts.com). If you’d like to jet ski the Hudson, the company has a location in New Jersey; the UWS location is exclusively yacht rentals. MAY 2021

amnh.org T H E M E T R O P O L I TA N M U S E U M O F A R T

A unique mode of transportation, horse drawn carriage rides can be found all along the park.

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This world-famous museum dedicated to natural history is one of the largest museums in the world. It occupies more than two million square feet and is focused on human culture, the natural world and the universe from a scientific lens. The museum is open Wednesday through Sunday from 10 AM to 5:30 PM.

RENT A BIKE

R I D E A H O RS E D R AW N CA R R I AG E

100

A M E R I C A N M U S E U M O F N AT U R A L H I S T O R Y

metmuseum.org C H I L D R E N ' S M U S E U M O F M A N H AT TA N

This is a dream trip for children of all ages. With an array of imaginative, artistic, educational and hands-on activities, children will be entertained for hours. The museum is open Wednesday through Sunday from 10 AM to 5 PM. cmom.org Check these museums’ websites for reservation information and any COVID protocols and reservation restrictions.

VISIT A BOOKSTORE THE STRAND

The iconic NYC bookstore recently opened a new branch on the Upper West Side. While it doesn’t have the old school vibe its East Village location offers, it offers a unique collection of books with local bookstore vibes. 450 Columbus Ave, New York, NY 10024 BARNES & NOBLE

The bookstore chain has a three-floor location on the Upper West Side, with a café and bathroom (always good to know in the city). 2289 Broadway, New York, NY 10024

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CULINARY SCHOOL

“I

T’S ALL ABOUT THE BUT TER.” That’s my standard reply when my guests can’t understand why my dairy dishes are so good. Julia Child would have agreed. As a fat to bake with, the flavor and richness of butter is unparalleled, offering a tight and tender crumb — the gold standard in the finest bakeries and patisseries. In cooking, butter plays the role of fat, emulsifier and tempering agent, adding a perfect balance to acidity in sauces and the like. Butter is about 80% butterfat, 18% water and 2% milk solids. Butterfat is ridiculously creamy and concentrated, which is why it can whip together with sugar so effortlessly in baking. That seemingly small percentage of milk solids plays a large role in butter’s different uses. Milk solids not only contribute to the tender quality of baked goods, but when browned, they offer a deliciously nutty flavor to any dish – sweet or savory. Sometimes those milk solids do get in the way of cooking, though, as their very low smoke point (350°F) can lead to burning. That’s where clarifying butter (removing the milk solids) comes in. Once clarified, butter will have a way higher smoke point (450°F) and can be used for high-heat cooking.

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BROWNED BUTTER

Know thy butter. WHICH USE OF BUTTER IS RIGHT FOR YOUR DISH?

BUTTER P RO C E SS : Made by churning cream until the butterfat separates from the buttermilk. This can be done in your stand mixer or high-powered blender; drain buttermilk and squeeze out the resulting butter.

USE:

• Use in baked goods for extra good, nutty flavor. • Use it to toast grains before cooking, like steel-cut oatmeal.

U S E : Use at room

temperature (softened) in baking, cold in pastry and cooked at low-moderate temperatures in cooking.

• For cooking, since it does contain the milk solids and has already been cooked, it is better added to a dish at the last minute or cooked over very low heat for a very short amount of time (such as in the Trout Almondine with Browned Butter on page 106).

SMEN (MOROCCAN FERMENTED BUTTER)

CLARIFIED BUTTER P RO C E SS : Melt butter in a saucepan. Skim the foam (whey) that rises to the top as it begins to heat. It will also sputter (that is the water evaporating). The milk solids will slowly begin to sink to the bottom of the pan, leaving a clear yellow liquid on top. Do not allow solids to brown on the bottom. When the clarified butter stops sputtering, pour off clear liquid into a heatproof jar and discard solids on bottom (or pour through cheesecloth-lined sieve).

P RO C E SS : Butter is mixed with salt (and sometimes an oregano tea), packed into a jar and then sealed up for anywhere from several days to years to ferment. Smen will have a “stinky cheese” aroma – the older the smen, the more pungent and stronger the flavor.

U S E : Can be used for high-heat searing, dipping, butter glazes, lamination and sauces like hollandaise.

U S E : Used in couscous,

tagine recipes and even as a spread.

MY FAVORITE WAYS TO LET BUTTER SHINE:

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P RO C E SS : Melt butter in a saucepan or skillet over mediumlow heat. Bring to simmer, watching it carefully so it doesn’t burn. Continue to cook the butter as it sputters and bubbles, stirring and scraping the bottom of the pan continuously; this will help the milk solids caramelize more evenly. When foam subsides, the milk solids will begin to caramelize lightly. Reduce heat to low and swirl the pan until butter has a nutty aroma and is light amber in color. Remove from heat and transfer the butter to a heatproof bowl immediately; scrape any remaining browned bits into the bowl. Cool butter, then store in a glass jar or container in the refrigerator.

COMPOUND BUTTER

BEURRE BLANC

Room temperature butter is flavored by folding and mixing in other ingredients. It is then molded and chilled before serving (such as in the Chile Lime Compound Butter on page 106).

Classic French butter sauce emulsion made by slowly whisking cold butter pieces into a reduced wine/acid mixture over low heat. Perfect over seared or roasted fish.

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Pan-Seared Red Snapper with Chili-Lime Compound Butter Serves: 6

It can be tricky to tell when seared fish is done. Follow the “10 minute rule” for success — cook for 10 minutes per inch of thickness. If your fillet is only ½-inch thick, then total cook time will be about 5-6 minutes (2-3 minutes per side). N OT E : If using skin-on fish fillets, score skin with the tip of a sharp knife to prevent curling in the pan.

6-8 2 1 1-2 2

(6-ounce) fillets skinless red snapper or tilapia teaspoons kosher salt teaspoon freshly ground black pepper tablespoons all-purpose flour, for dusting tablespoons vegetable oil, divided Chili-Lime Compound Butter (recipe follows)

1. Pat fish dry with paper towels, then season with salt and pepper on both sides. Dust with flour on both sides. 2. Heat oil in a large nonstick skillet over medium-high heat. Working in batches, sear fish for 3-5 minutes (without disturbing), depending on thickness of fish (see headnote above). Flip and cook for another 3-5 minutes, until golden and just cooked through. Transfer to a plate; repeat with remaining fish. 3. Top each fillet with a pat of ChileLime Compound Butter.

Chili-Lime Compound Butter N OT E : Compound butter can be made 1 day in advance; just roll in parchment paper and chill. Bring to room temperature before using.

Combine ½ cup (1 stick) softened unsalted butter, 2 teaspoons minced fresh Thai or serrano chili pepper (preferably red), 2 tablespoons finely chopped shallots, 2 teaspoons lime zest, 4 teaspoons lime juice and 1 teaspoon kosher salt.

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Trout Almondine with Browned Butter Serves: 4

Browned butter gives this lemony butter sauce a rich, nutty flavor. Brook trout or rainbow trout are great choices for this classic dish. Feel free to omit the fish entirely and serve the sauce over pasta with grated Parmesan (as pictured on page 108). 4 1 ½

1 ½ 2 6 ⅓

(6-ounce) fillets skin-on trout teaspoon kosher salt, plus more to taste teaspoon freshly ground black pepper, plus more to taste tablespoon all-purpose flour cup sliced raw almonds tablespoons olive oil, divided tablespoons unsalted butter Juice of 2 lemons (about ¼ cup), or more to taste cup finely chopped fresh parsley

1. Season trout liberally with salt and pepper on both sides. Lightly dredge in flour and set aside. 2. Heat a large nonstick skillet over medium heat. Add almonds and toast, stirring often to prevent burning, until lightly golden, about 2-3 minutes. Transfer to a plate. 3. Add 1 tablespoon oil to the skillet over medium-high heat. Working in batches, sear fish, skin side down, pressing down with a metal spatula to ensure that the skin crisps evenly. Cook for 2-3 minutes, depending on thickness, then flip and sear briefly on the other side. Transfer fillets to a platter. Repeat with remaining oil and fish. 4. Wipe out the pan of any remaining oil or debris and return to medium heat. Add butter and heat until butter browns, about 1-2 minutes. Add lemon juice, parsley and reserved toasted almonds and whisk together quickly. Remove from heat and season with salt and pepper to taste. 5. Spoon butter sauce over fish and serve immediately.

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Browned Butter Pasta O M I T T H E F I S H I N T H E R EC I P E O N PAG E 1 0 6 A N D S E RV E OV E R PASTA .

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Perfect Pie Crust Yield: 2 pie crusts

I love using this pie crust for quiche. Don’t skip the step of layering the pie dough — the flaky, buttery crust is irresistible, no matter the filling. N OT E S :

•

This recipe makes 2 crusts and freezes well for up to 1 month.

•

Freeze the rolling pin (really!) and make sure the butter and water are as cold as possible!

1⅔ 1 ½ 2 ½

cups all-purpose flour tablespoon sugar teaspoon kosher salt sticks butter, cubed into ½-inch chunks cup ice water

1. Whisk flour, sugar and salt. Toss in cubed butter and using your fingertips, break up the butter and work it into the flour. Stir in water and knead dough against the sides of the bowl until it comes together in a shaggy ball. If you notice the butter starting to melt, refrigerate the dough before rolling out. 2. On a generously floured work surface, roll dough into a 10x15-inch rectangle. Fold the short side to the center, then close the packet like a book; you’ll end up with a rectangle with 4 layers stacked on top of each other. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper, then stack the pieces on top of each other. This will help create layers that, when baked, will be delightful and flaky. Wrap in plastic wrap and refrigerate to chill. 3. Roll out dough and use per recipe directions.

Naomi Ross is a cooking instructor, food writer and the Culinary Director at Apron Masters Kitchen in Woodmere, NY. She teaches classes throughout the tri-state area and writes articles connecting good cooking and Jewish inspiration. Follow her on Instagram @naomirosscooks or visit her website koshercookingconcepts.com.

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TRAVEL

MAKING

SEYCHELLES N O A

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COUNT

L E V Y

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TRAVEL

A THOUSAND MILES off the coast of Africa, in the middle of the Indian Ocean, floats an archipelago of 115 tropical islands that make up the island nation of Seychelles. Mahé, the largest island, is comprised of jungle-clad mountains and surrounded by pristine white sand beaches. Usually a honeymoon

destination (notably the choice of the Duke and Duchess of Cambridge), we headed there for a family summer holiday. It boasts some of the most luxurious and pricey hotels in the world, but if you go in August (low season) and rent an apartment, a trip to paradise can be very affordable.

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Where to Stay When traveling somewhere with children and without kosher supplies, I always opt to bring food with me and prepare it on-site. We are also not opposed, for the most part, to living off of crackers and noodles. We rented an Airbnb on Eden Island, a man-made island with private beaches and many amenities. Each apartment comes with a golf buggy to navigate the resort, which the kids loved, and space to dock a yacht, should you have one. While April and May are the most popular times to visit due to ideal weather, we went in August (which is not high season in Seychelles), so we were often the only ones at the beach or pool.

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What to do BEACHES Seychelles is home to some of the most beautiful beaches in the world and famous for huge granite boulders that dot the shoreline. Every single beach is picture perfect — the blindingly white sand is powder soft and the coral reefs hidden under the turquoise waters are home to tropical fish and endangered sea turtles. If you are looking for a more developed resort, Beau Vallon is a great choice — it’s low-key and quiet compared to beach resorts in Europe.

SNORKELING Snorkeling off of almost any beach is a great activity — there’s always something to see, whether it be stingrays hiding in the shallow or tropical fish darting everywhere. If you visit at the right time of year, you can snorkel with manta rays. We hired a driver and found Sunset Beach, which is one of the best places to snorkel close to shore, although the currents can be strong. It’s important to wear shoes at all times since there are venomous creatures that you really don’t want to mistakenly step on!

BOTANICAL GARDENS My kids’ favorite activity was the Botanical Gardens, which we visited several times, not for any specific horticultural interest (although it is fascinating to see the rare and endemic Coco de Mer tree), but rather because of the enclosure of Aldabra giant tortoises. These prehistoric-looking creatures are enormous and live to be over 100 years old. Being able to touch and feed them (for a small fee) was an amazing experience for all ages.

HIKING If your family is more adventurous, the mountainous interior has several marked hikes leading to viewpoints all over the island. The driver we hired took us to different beaches and mountain villages. Beware — driving in the Seychelles is not for the faint of heart. The roads are extremely narrow and usually don’t have crash barriers to separate the cars from a precipitous drop into the turquoise waters.

RESORT FOR THE DAY All beaches on Mahé are public, but perhaps the most spectacular beach is Petite Anse, a crescent of white sand backed by jungle covered hills and the Four Seasons hotel. So while you could clamber down the hills to access it, we opted for a day pass, which came with use of all the hotel’s facilities, including rides down to the beach in golf carts. Since each villa has private pools, we had the main pool to ourselves for most of the day. MAY 2021

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What to Eat Though there are some kosher grocery items imported from South Africa that can be purchased on the islands, many are very expensive. We prefer to travel with suitcases loaded with all the food we could possibly need, including frozen food, which withstands even long flights (we flew from our London home). This is why we prefer renting an Airbnb versus staying in hotels. The daily market Victoria, the capital of Mahé, is a great source of tropical fruits and vegetables. Visiting a vendor to purchase a king coconut is the best way to end a trip to the market in the tropical heat. There are three different types of coconuts grown in Seychelles, but the king coconut (known locally as the coco rouge) is the one that you order to savor sweet coconut water. Fresh coconut vendors can be found all across the market and beaches with a machete at the ready to hack the top off and offer a refreshing drink. When you finish the water, have it cut in half so that you can eat the soft and milky coconut flesh. When by the beach or pool, it’s important not to leave food unattended. The local, albeit harmless, lizards seemed very fond of our chocolate bars and even went through our beach bags to find them!

Noa Levy is a mortgage broker with a passion for world travel, having visited over 25 countries. Noa lives in London with her husband, three sons and rabbit. Follow Noa’s adventures on Instagram @sunseasand_andasheitel.

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BY: SHLOMO KLEIN

On a trip to Israel in 2017, I was one of the many American tourists who found myself somewhat overwhelmed by the hotel’s famous breakfast buffet. I am an adventurous eater who will try anything for the experience and over the years, this attitude has served me well. What especially caught my attention at the buffet was the array of bowls that resembled porridge, topped with roasted tomatoes and poached eggs. I initially grabbed it because of the poached egg, but was pleasantly surprised by the warm, cheesy polenta — I wiped my bowl clean. Polenta is a cousin of the white grits (also known as mielie pap) that I grew up eating in South Africa. Whenever I am looking for something filling and easy to make, I whip up a batch of polenta. It’s truly a blank canvas for anything and everything. The following is my tried and true technique with just a few fun ways to top the bowls. Feel free to make your own using whatever you may have on hand. In fact, I would be thrilled to see “how you polenta,” so tag us @fleishigsmag using #shlomospolenta.

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SHAVUOT FEAST

Polenta Serves: 2-4 N OT E : Polenta bowls can be made with milk, butter and cheese for a luscious dairy version or use non-dairy milk and butter substitute to serve with meat.

4 3 1 1½ ½

1-2

cups milk or water tablespoons butter cup yellow cornmeal teaspoons kosher salt, plus more to taste teaspoon freshly ground black pepper, plus more to taste cups shredded cheese, optional

1. Bring milk and butter to a rolling boil in a medium pot. Add cornmeal and whisk slowly and continuously until smooth and incorporated, about 5 minutes. 2. Lower to a simmer and cook, stirring occasionally, for about 30 minutes. If clumps remain, blend with an immersion blender until smooth. 3. Stir in salt, pepper and cheese, if using. Taste and adjust seasoning as needed. TOPPING IDEAS • Marinara + feta + fried egg • Sautéed mushrooms + truffle powder + truffle oil • Roasted butternut squash + sautéed greens + shaved Parmesan

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COOKBOOK

BRIGA B

SUSSMAN A

B Y: S H I F R A K L E I N

N A FRIDAY AFTERNOON in January 2020, hours before Shabbos, I found myself in Shuk Levinsky in an effort to enjoy Tel Aviv’s lesser-known food markets. After eating the most luscious, rich, crispy potato bourekas at Mama’s Bourekas (on the recommendation of Eating Around Israel shuk tour guide Gavi Nelson), Shlomo and I stopped at Café Levinsky, which is a tiny coffee shop that became famous for gazoz, a natural soda common in Israeli households made with just flavored simple syrup and soda water. Owner and mastermind Benny Briga elevated the gazoz concept with a variety of seasonal herbs and flowers, as well as homemade partially-fermented fruits and kombucha.

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COOKBOOK

Gazoz: The Art of Making Magical, Seasonal Sparkling Drinks Authors: Benny Briga & Adeena Sussman Published by: Artisan Books Photography by: Dan Perez Illustrations by: David Schiller Price: $14.95

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AS LUCK WOULD have it, Benny was at the shop that afternoon and we had the privilege of sitting down and talking with him. His passion was palpable as we discussed seasonal ingredients, fermentation and the art of foraging. As we waited for our drinks, Benny shared his history and told us that he was writing a book with renowned food writer and Tel Aviv resident Adeena Sussman, in which he was going to share it all. Fast forward to May 2021 and Benny’s newly released book, aptly titled Gazoz, is now available for purchase. Benny’s gazoz offerings are dependent on the season, although he has a variety of simple syrups, fermented fruits and fresh, seasonal herbs and flowers on display at all times. The drinks are almost too pretty to drink, but the ultimate fix for a hot day touring the market. Benny even includes instructions on how to drink a gazoz!

Mixed Citrus

2. Prepare the fruit: Slice the fruit into 1-inch (2.5 cm) wedges

Ice Fermented orange wedges and syrup (recipe follows) Fresh orange wedges Fresh citron or yuzu (see Note) Fresh or dried allspice leaves Fresh cardamom leaves (or any leaves of your choice) Dried rose petals Seltzer

about 1½ pounds (700 g) cut fruit. If you’re using fruits that

N OT E : These zesty citrus fruits can often be found at farmers’

markets and Asian markets during the winter, when citrus is in season. If you can’t find them, use limes.

Sweet Fermented Fruit in Syrup Makes 3 to 4 cups (about 1 KG) fruit with syrup

(remove the cores, stems, and pits); you should end up with might turn brown (such as apples, pears, quince, etc.), drop them in a bowl filled with a mixture of 90 percent water to 10 percent lemon juice as you slice them. 3. Layer some of the fruit in a roughly 1-quart (1 l) jar with a tight-fitting lid, then sprinkle with sugar. Continue to layer the fruit and sugar until the jar is filled, leaving at least 1½ inches of headroom at the top of the jar. 4. Ferment the fruit: Seal the jar tightly and let it stand on the counter until a syrup has formed and the fruit has softened and slumped slightly, 1 to 3 days, depending on the temperature of your kitchen; the sugar will dissolve more with each passing day. Open the jars daily to release any built-up pressure from fermentation, and also to check the progress of the fruit. This is the critical juncture; once you detect an aroma that is the

Start the fermentation process with clean, unblemished fruit of the highest quality, preferably organic, seasonal, and local. The fruit is the star of the show and should be treated as such, especially because once you’re done drinking your gazoz, you will most likely lift the juicy slices of fruit out of the glass and eat them. The general rule for the fruit-to-sugar ratio is 70 percent sugar in relation to the weight of the fruit. Use that as your guide, unless otherwise indicated.

essence of the fruit with a drop of sourness and acidity—sort

1 1¾

within 2 weeks.

heaping tablespoon (20 g) baking soda pounds (800 g) whole thin-skinned fruit (see Notes) Lemon juice (optional) 1¼ pounds (560 grams) sugar

1. Wash the fruit: Combine the baking soda with 2 quarts (2 l) cold water in a large bowl; add the fruit, rub it well with a soft cloth to clean it, then transfer it to a separate large bowl filled with ice water; let the fruit stand for 30 minutes to firm up.

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The book is visually stunning and features scenes from the shuk, full page photographs of each drink and well done illustrations depicting various herbs, greens and flowers used in gazoz. The beginning of the book focuses on various syrups and fermented bases, followed by chapters on different gazoz drinks — basic gazoz; starter gazoz; stone fruit gazoz; citrus gazoz; other fruit gazoz; floral gazoz; vegetable gazoz; milkshake gazoz; and fanciful gazoz. There are informative guides on equipment needed for fermenting and gazoz making, shopping guides and step-by-step pictures for styling and garnishing the glasses. Gazoz is a truly unique addition to any cookbook collection and is the book you never knew you needed, opening up a new way of thinking about drinks and the beauty nature has to offer.

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of like cider—that is the time to decide if you want to let it ferment longer so it becomes more tart, or refrigerate the jar to slow fermentation. You can also dip a spoon in to taste the syrup, which will give you a good indication of what’s going on in the jar. 5. When you are happy with the flavor of the fruit, transfer the jar to the refrigerator. Use the fermented fruit and its syrup

N OT E S : To make 1¾ pounds (800 g) whole fruit, you’ll need 4

or 5 apples, peaches, or pears, or 8 to 10 plums or apricots. If using fresh berries, omit steps 1 and 2.

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SHORTCUTS

Toppers that take the cake. BY: MIRIAM PASCAL CO HEN

Want to serve a unique cheesecake but have no time or patience to make your own? Purchase a plain, unadorned cheesecake and prepare your own unique toppings at home in minutes. This will create a customized cheesecake experience without the hassle of making it from scratch.

TILE BY: WWW.TILEBAR.COM

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SHORTCUTS

Praline Crunch Whipped Cream Yield: 4 cups

2 ½ 1½ ⅓ 2 ¼

cups heavy whipping cream cup confectioners’ sugar cups candied pecans, finely chopped, plus more for garnish cup dulce de leche teaspoons pure vanilla extract teaspoon kosher salt

1. In the bowl of an electric mixer fitted with a whisk attachment, beat cream on high speed until stiff peaks form. Add sugar and beat for 1 more minute. 2. Use a rubber spatula to fold in remaining ingredients until completely incorporated. 3. Spoon or pipe whipped cream over cheesecake and top with more chopped candied nuts, if desired. Store whipped cream in an airtight container in the fridge for up to 1 week or freeze and defrost prior to serving.

Boozy Berry Sauce Yield: 3 cups N OT E : Since berries can vary in sweetness, taste

and adjust the sauce by adding more sugar, as needed. 16 12 ¼ ⅓ ¼ 2

ounces frozen strawberries, defrosted ounces frozen blueberries, defrosted Zest of ½ orange Juice of 1 orange (about ¼ cup) cup brandy cup sugar, plus more to taste teaspoon minced ginger, optional tablespoons cornstarch Fresh berries, optional, for garnish Lightly crushed meringues, optional, for garnish

1. Add strawberries, blueberries, orange zest, orange juice, brandy, sugar and ginger, if using, to a medium pot over high heat. Cover and bring to a boil, then reduce heat to low and simmer for 20-30 minutes. 2. Dissolve cornstarch in 2 tablespoons of water, then add to the pot. Stir and cook until thickened (it will thicken further as it cools). Taste and add more sugar, if needed. Remove from heat and set aside to cool. 3. Using an immersion blender, blend sauce until smooth. Drizzle over cheesecake. Store sauce in an airtight container in the fridge for up to 1 week.

Salted Lotus Caramel Sauce Yield: 1¾ cups

¾ ½ ½ 2

cup dark brown sugar cup heavy whipping cream cup smooth Lotus butter teaspoons pure vanilla extract teaspoon kosher salt Maldon salt, optional, for garnish Lotus cookies, optional, for garnish

1. Add brown sugar and whipping cream to a saucepan over medium heat and whisk until smooth. Cook for a few minutes, until the mixture starts to bubble. 2. Add Lotus spread and continue to mix until completely incorporated. Cook for 1-2 minutes, until it comes to a boil. 3. Remove from heat and stir in vanilla and salt. 4. Drizzle or spoon sauce over a cooled cheesecake, then top with flaky salt and Lotus cookies. Store sauce in an airtight container in the fridge for up to 1 week.

Miriam Pascal Cohen is a food blogger, brand ambassador, recipe developer and best-selling cookbook author of three Artscroll cookbooks — Something Sweet, Real Life Kosher Cooking and More Real Life Kosher Cooking. Miriam connects with her large following over simple, yet delicious, cooking. Follow Miriam on Instagram @overtimecook or check out her website overtimecook.com. MAY 2021

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By: Shifra Klein // Photography by: Moishy Lew

hen it comes to CBD, highquality chocolate is not the first thing that comes to mind. However, Moises Davidovits, master chocolatier at Southeast Edibles, has changed all that by creating an artisanal CBD chocolate experience that is as much about the chocolate as it is about the impacts of CBD. One of the most exciting aspects of my job is being able to visit factories and watch the process of how various products make it from factory to customer. The experience I had when touring the Southeast Edibles plant with master chocolatier Moises Davidovitz was unexpected and unforgettable.

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PROFILE

T H E H I S T O R Y: BORN IN VENEZUELA , Moises Davidovits comes from a long line of chocolate revolutionaries. After fleeing Nazi Germany to Venezuela in the 1930’s, Moises’s grandfather began trading cocoa and started a family business that spanned decades. It evolved from the cocoa trade to processing cocoa beans and then to creating chocolate bars. Moises’s father and aunt expanded the business and then, after attending college and graduating with a degree in computer science, Moises joined the family business. While Venezuela was a rich nation with a flourishing economy in the 1970s, things began to decline under the regime of Hugo Chávez; while the Davidovits family’s chocolate business remained steady and its headquarters are in Venezuela to this day, Moises and his father expanded the chocolate business to the Dominican Republic, which is the top exporter of organic cocoa in the world. At the time, the cocoa farms in the Dominican Republic were selling cocoa beans as is, in their cheapest form, limiting their profits. The Davidovitz family transformed the chocolate industry in the Dominican Republic by being the first to explain and promote how to add value to the cocoa bean. They went beyond selling beans and expanded to cocoa nibs, cocoa powder and chocolate bars in various forms, widening their profits and reach, being the first to export Dominican chocolate as far as Japan. Moises was featured in Forbes Magazine's list of 30 Promising Businesses in the Dominican Republic in 2016, among other accolades.

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AS MOISES WAS tempering a new batch of chocolate, I asked him how he ended up in Florida leading the chocolate operations at Southeast Edibles. “I was in Santo Domingo and received a call from the founders of Southeast Edibles who knew me from a client of mine in Brooklyn. They explained that they were looking for someone to expand their chocolate portfolio into the ‘chocolate with a purpose’ market, which was something I was already exploring at Khao Caribe (where I was working at the time).” Moises’s passion aligned with the vision of Southeast Edibles and a move to Florida was the obvious next step in Moises’s journey. Chocolate has always been an obvious choice in the edibles market to merge the ameliorative impacts of CBD into an edible treat. This revolutionary thinking has contributed to the $22 billion dollar (and growing!) edibles industry. What Moises brought to the kosher CBD industry was a focus on “bean to bar,” which resulted in an unparalleled chocolate tasting experience unique to Southeast Edibles.

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Moises making a batch of hibiscus-infused mood boosting chocolates Moises working the tempering machines that ensure consistent, creamy chocolate results

Trays of custom Southeast Edibles chocolate bars

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THE PROCESS: ALL OF THE SOUTHEAST Edibles recipes begin in a chocolate lab that dreams are made of, where Moises tinkers with various flavors and an array of ingredients from coconut milk and turmeric to flavor extracts and oils. Southeast Edibles is unique in their focus on creating artisanal chocolates with as few ingredients as possible to maintain superior quality. I had the opportunity to visit the factory a few months ago and marveled as Moises inspected the freshest cacao nibs, overseeing the process from start to finish to ensure that the highest quality chocolate is produced. Cacao nibs are shipped straight from the Dominican Republic to the Southeast Edibles factory in Florida. The cacao nibs are then ground into liquid form called chocolate liquor (aka cocoa mass) — pure, rich, bitter chocolate flavor in its purest form. The chocolate liquor is then further refined; once it is smooth and creamy, sweeteners and CBD extract are added. Utilizing specialized machinery, the chocolate is brought to the correct temperature, called tempering, to ensure maximum creaminess. As the cocoa nibs were being ground into liquid form, Moises offered me a taste, which was an experience I’ll never forget. While most associate chocolate as sweet, pure liquified chocolate showcases the bitter complexities that chocolate offers. Moises then shared a sneak peek into Southeast Edibles’ newly-released line of functional chocolates and I tried a piece of immunity-boosting chocolate, which was so unbelievably rich and creamy that I couldn’t believe it wasn’t dairy. “Being raised in South America and the Caribbean, I grew up with a passion for coconuts,” Moises shares. He continued to explain that even the milk and white chocolate are made with pure coconut paste, resulting in completely dairy-free chocolate.

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Moises in the chocolate lab.

AS MOISES SHARED his new creations, his passion was palpable and he made sure to impart the most crucial information of all. “To really enjoy a piece of chocolate, make sure to swirl it around in your mouth and allow the chocolate to melt and coat your palate,” he explains. Some people quickly bite into it, chew and swallow, missing out on an optimal chocolate eating experience.” There really is a right way to eat chocolate and Moises’s attention to detail in everything from the process of creating it to savoring it is quite impressive. I expressed my surprise at the attention to detail and Moises relayed that it’s his greatest challenge. “Our high-quality functional chocolates are quite new. Therefore, it’s always a challenge to communicate the value propositions of our portfolio to the end consumer.”

THE FUTURE: MOISES FORESEES A time where taste and functionality further merge to create more delicious treats that are good for you and serve a purpose, such as chocolates infused with melatonin to promote sleep; hibiscus and rose to support mood; and ginger, curcumin, lemon and pepper to boost immunity — truly speaking to the popular adage, “have your cake and eat it too.” Southeast Edibles has just launched some functional chocolates that taste great and are of the highest quality. “I will not trade functionality for flavor,” shares Moises. Beyond functional chocolates, Southeast Edibles is currently offering customized chocolate bars, which make for original party favors, corporate gifts and unique items for wholesalers and retailers.

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PROFILE

Why CBD? While research is still being done on the benefits of CBD, many have gained tremendously, whether using in lieu of or in addition to modern medicine. CBD, or cannabidiol, a derivative of the cannabis sativa plant, is available in different forms, from oil and capsules to creams for topical use to infused food products, like those of Southeast Edibles. CBD is stripped of the psychotropic component tetrahydrocannabinol (THC), which is responsible for the “high” of marijuana, so using or ingesting CBD products will not have that effect. CBD is commonly used to alleviate sleep and mood disorders, muscle pain, tension, anxiety, depression, ADHD, eczema and GI issues. Extensive research has been done on the positive effects of CBD for individuals with epilepsy, as well as to counteract the side effects of chemotherapy for cancer patients. The CBD market has been highly lucrative (and controversial) and the quality of products has been taken into question. Some CBD products are highly processed with additives, dyes and preservatives that can be tainted with toxic chemicals, pesticides or contaminants. Look for all-natural, organic CBD products from trusted companies that have undergone lab testing and speak to your doctor to decide whether CBD is right for you and your symptoms. CHOCOLATE BASICS

• The biggest enemy of chocolate is humidity, not temperature. Therefore, when making chocolate, it’s vital to control water activity. • Good quality chocolate doesn't have to be stored in the freezer, rather 65-75°F and 50-60% relative humidity is recommended. • Look for chocolate products that have minimal ingredients. • White spots in chocolate usually is the cocoa butter that has melted a bit and then solidified, but it’s not bad; just melt it again.

• All Southeast Edibles products are infused with high-quality full spectrum hemp extract (CBD) and are kosher certified pareve by OU. • The chocolate bites are currently available in dark chocolate, “milk” chocolate, white chocolate and golden chocolate, with some sugar free options as well. • Prices start at $19.99 and come in three quantities. Follow Southeast Edibles on Instagram @seecbd or visit the website seecbd. com.

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SOMETHING SWEET

COOKIES THAT WILL TURN ANYONE INTO A MONSTER.

SA SEIDEN

IF YOU LOVED THE VIRAL PEANUT BUTTER AND JELLY COOKIES FROM THE DINNER ISSUE, THEN BE PREPARED TO GO CRAZY FOR ANOTHER ROUND OF GIANT STUFFED COOKIES. THESE MOUTH WATERING COOKIES COMBINE SOME OF OUR FAVORITE TREATS. TRUST US — ONE BITE IS JUST NOT ENOUGH!

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Candy Bar Stuffed Chocolate Chip Cookies Yield: 12-14 cookies

I always believed that nothing could get better than a giant chocolate chip cookie made with butter, until I tried them stuffed with chocolate candy bars! Use your favorite bar or mix and match. 1 cup (2 sticks) butter, softened ¾ cup granulated sugar 1 cup packed brown sugar 2 eggs 1 teaspoon pure vanilla extract 2¼ cups all-purpose flour, divided ¼ cup cornstarch 1 teaspoon baking powder ½ teaspoon kosher salt ¾ cup chocolate chips 3-4 chocolate candy bars, quartered 1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside. 2. Add butter and sugars to the bowl of a stand mixer fitted with a paddle attachment and beat until combined. Add eggs and vanilla and beat until creamy. Add 2¼ cups flour, cornstarch, baking powder and salt and mix just until combined. Fold in chocolate chips and remaining ¼ cup flour. 3. Form equal-sized balls of cookie dough (using a 1/4 cup measuring cup) around the chocolate bar pieces. Place 6 cookies on each baking sheet and bake for 9-10 minutes, until tops are golden brown. Let cool slightly for 5-10 minutes before transferring to a cooling rack. N OT E : We used Smirks and Milk Munch

candy bars to stuff the cookies.

“SOMETIMES ME THINK, WHAT IS FRIEND? AND THEN ME SAY: A FRIEND IS SOMEONE TO SHARE LAST COOKIE WITH.” - SIR ALISTAIR COOKIE

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Stuffed Carrot Cake Cookies Yield: 12 large cookies

Your favorite cake just became a cookie and life will never be the same! These carrot cake cookies are moist and nutty and the best part is the surprise center of delicious cream cheese frosting.

FO R T H E C R E A M C H E E S E F ROST I N G :

2 2 1

tablespoons butter, softened ounces cream cheese cup confectioners’ sugar

FO R T H E C O O K I E S :

1 cup (2 sticks) butter, softened 1 cup sugar 1 cup packed brown sugar 2 eggs 2 teaspoons pure vanilla extract 2 cups grated carrots (from approximately 2 large carrots) 3¼ cups all-purpose flour ¼ cup cornstarch 2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon kosher salt ½ cup walnuts, chopped (optional) 1. To make the frosting, add butter, cream cheese and confectioners’ sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat until combined. Line a small baking sheet with parchment paper and spoon 12 teaspoon-sized dollops of frosting onto the baking sheet. Freeze for at least 20 minutes. 2. To make the cookies, preheat oven to 375°F. Line 2 cookie sheets with parchment paper and set aside. 3. Add butter and sugars to the mixer and beat until combined. Add eggs and vanilla and beat until creamy, then add grated carrots and beat until just incorporated. Add flour, cornstarch, cinnamon, baking powder and salt and mix just until combined. Fold in chopped walnuts, if desired. 4. Remove frozen cream cheese frosting from the freezer. Form equal-sized balls of cookie dough (using a 1/4 cup measuring cup) around the frozen frosting. Place 6 cookies on each baking sheet and bake for 9-10 minutes, until tops are solid but the insides are still soft. Let cool for 5-10 minutes before transferring to a cooling rack.

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WHY WASTE TIME EAT LOT COOKIE WHEN FEW COOKIE DO TRICK

SOMETHING SWEET

Rosa Seidenwar trained as a pastry chef at Estella in Tel Aviv. She started blogging on Instagram, creating quick and easy dessert recipes for busy parents who enjoy baking but may not have the time. In addition to blogging, Rosa is a food photographer and food stylist for various brands, with a focus on video content. Rosa lives with her husband and five kids in Southern Israel. Follow Rosa on Instagram @rosa_lilyrose or visit her website lilyrosebakersblog.com.

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THE OTHER SIDE OF THE CORK B Y YA E L E . G E L L E R , M P H

CHÂTEAU ROUBINE & THE KINGDOM OF ROSÉ

T IS SOMEWHAT difficult to imagine that we will be basking in the early summer sun in a few weeks' time. Until the April showers subside and the May flowers bloom, we can only salivate waiting for those long, warm summer days. Rosé wines are characterized by their pale salmon pink to bright fuschia color and are arguably the epitome of summer wine. While rosé has gained popularity in the non-kosher wine world as early as the 1980s, the kosher market exploded with rosé options in the mid to early 2010s. The most recent vintage year, 2020, has afforded the kosher wine market with over 100 rosés! A few styles of rosé wines currently grace the kosher market; the most sophisticated is arguably the Provençal-style, originating from the region of Provence in the south of France. I am not one for trendy wines. Although I would rarely decline a glass of sparkling or dessert wine, rosé is not one of my favorite categories. However, there are a few exceptions to the rule and the rosés from Château Roubine do not disappoint. I greatly appreciate a nice cold glass of wine on a hot day, at the beach or a backyard BBQ with friends. Provence rosés are easily identified as pale pink wines that are dry, with loads of mineral flavors (think licking a wet rock from your garden — at your own risk) and a hint of very delicate, tart fruit. Most Provence rosés are blends, with at least 10% of the wine composed of at least another grape variety. Some varieties used in smaller quantities in the wine have stronger personalities than others, which may have a more significant impact on the flavor profile than the others.

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CHÂTEAU ROUBINE is arguably one of the best rosé-producing wineries in the region of Provence. Located between the lower Rhône Valley's left bank to the Italian border on the east, it is one of only 18 estates in Provence with the Cru Classé moniker, a mark of top quality acquired and maintained since 1955. Provence has an excellent climate for grapes with mild temperatures, a nice amount of sun and a decent amount of rain. The soil is composed mainly of granite, with a nice sprinkling of limestone, which adds to the mineral characteristics we love to taste in Provençal-style rosé. The largest appellation and wine growing in Provence is called Côtes de Provence. Roughly 89% of the wine production in this area is rosé. The most interesting thing about this area is how the climate www.fleishigs.com

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varies, affecting the outcome of the harvest season and the timing of the harvest. In some years, the harvest in one part of this area can begin almost two months after the harvest in another corner of the region. Château Roubine made its debut on the kosher market in 2015 with the Château Roubine Cru Classé Rosé. It is crucial to drink rosé fresh. Meaning, in 2021, it’s best to drink rosé exclusively from the previous bottling year, 2020, since these wines are not intended to be cellared or stored past vintage. In 2021, we are incredibly spoiled with not just one rosé from Château Roubine, but six offerings with three new ones debuting in kosher from the 2020 vintage. The current offerings are the Château Roubine, Roubine La Vie en Rosé, R de Roubine, Château Roubine

Lion & Dragon Cru Classé, Château Roubine Inspire Cru Classé, and my favorite for this year from Roubine's sister winery — the Sainte-Béatrice Cuvée B. We have already sampled the Cru Classé, La Vie en Rose (which has probably the most attractive packaging, with roses covering the entire bottom of the bottle), R de Roubine and the Sainte-Béatrice Cuvée B. The prices range from $20-$60. We are patiently awaiting a tasting of the top of the line Lion & Dragon Cru Classé and Inspire Cru Classé. It is safe to say that this year the wines of Château Roubine did not disappoint! L'chaim! Yael Geller is a longtime wine enthusiast known for her bluntly honest opinions and advice about kosher wine. She can be reached for comments and recommendations at gelleryael@gmail.com

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CONDIMENTS & EXTRAS 20 34 40 45 53 78 80 106 126 126

Whipped Ricotta FF M Q Dill Sauce Q Yogurt Sauce M Q Asian Tahini Sauce M Q Sun-Dried Tomato Tapenade Mustard Dill Sauce M Q Caesar Dressing FF Q Chili-Lime Compound Butter M Q Mixed Citrus Gazoz Sweet Fermented Fruit in Syrup

FISH 32 34 37 40 43 45 62 79 106 106

Whole Roasted Salmon Kind of a Big Dill Salmon FF M Q Spicy Salmon Sushi Pizza Salmon Burgers Teriyaki Salmon Nachos FF Crispy Salmon with Cabbage, Tomatoes and Frizzled Leeks Spanish Mackerel and Kiwi Sashimi Fish Board FF Q Pan-Seared Red Snapper Q Trout Almondine with Browned Butter Q

SALADS & SIDES 22 40 64 64 67 68 80 98 120

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Whipped Ricotta Beet Salad Radicchio Salad Strawberry Caprese M Q Kale Salad with Roasted Potatoes, Parmesan and Dried Cherries Marinated Feta with Artichokes Q Whole Roasted Cauliflower with Tahini, Pistachios and Dates Classic Caesar Salad with Challah Croutons FF M Q Beet Carpaccio Polenta FF M

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BREAD 50 52 55 57 57 110

Classic Challah Dough FF Tomato, Basil and Mozzarella Stuffed Challah Cheesy Spring Onion Tarragon Challah Butter Challah Dough FF Sweet Rolls FF Perfect Pie Crust FF M

MAINS 14 69 83 84 98 106

Sheet Pan Ravioli FF Q Caramelized Onion and Goat Cheese Quiche Secret Sauce Eggplant Parmigiana FF Spring Galette with Mushrooms, Asparagus and Kale Vegan Bolognese FF Browned Butter Pasta FF Q

SWEET TREATS 73 Plum Pistachio Galette M Q 73 Pistachio Frangipane 74 White Chocolate Cheesecake with Raspberry and Lychee 85 New York Cheesecake FF 129 Praline Crunch Whipped Cream FF M 129 Boozy Berry Sauce 129 Salted Lotus Caramel Sauce FF 140 Candy Bar Stuffed Chocolate Chip Cookies FF 140 Stuffed Carrot Cake Cookies FF 146 Cookies and Cream Frozen Milkshake M Q

KEY: FF Family-Friendly M Minimal Ingredients Q Quick

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LAST BITE

Cookies and Cream Frozen Milkshake Serves: 2

2-3 2 2 2 1 4 1

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By: Naomi Elberg

scoops ice cream, softened tablespoons vanilla vodka tablespoons coffee liqueur (such as Misceo) tablespoons heavy cream tablespoon whiskey chocolate sandwich cookies cup ice cubes Chocolate syrup, whipped cream and crushed sandwich cookies, for serving

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1. Blend ice cream, vodka, liqueur, heavy cream, whiskey, cookies and ice cubes until smooth and creamy. 2. Drizzle chocolate syrup all over the inside of two chilled glasses. Pour in milkshake and top with whipped cream and crushed cookies.

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