USA $6.99 CAN $9.99 / UK £6 SA R90 / ISR 25₪
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BUTCHER'S CUT
HANGER STEAK
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EDITOR’S LETTER
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ESSENTIALS What you need and where to get it
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CULINARY SCHOOL Tunisian burika
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BACK POCKET Kani
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SEASONAL
TWO MARKET INSPIRED FEASTS
COOKBOOK Cooking alla Giudia: A Celebration of the Jewish Food of Italy
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L’CHAIM Summer wines
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TRAVEL Deal, NJ
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THE OTHER SIDE OF THE CORK Binyamina Winery
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CHOLENT REDO Congee
104 RECIPE INDEX 106 LAST BITE
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SOMETHING SWEET
NO-BAKE TREATS
Cauliflower Meatball “Parmesan”
EDITOR'S LETTER
THE SUMMER ISSUE
Summer sun, something's begun.
EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Naftoli Mann DESIGN & MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker
ONE OF MY favorite self care activities is taking a trip to the farmer’s market. It checks off so many boxes — walking outdoors in the fresh air, socializing with local farmers, shopping and discovering new products. Talking to local farmers always leads to an interesting exchange of information and oftentimes some cooking tips as well. Every time I leave the market, once I look over at my bags with the day’s bounty, the ideas start to flow and I look forward to cooking. I can imagine that this is how fashionistas feel about a new shoe purchase! Somehow, I feel the same way about a new variety of mushroom, radish or apple. I love a farmer’s market outing so much that during Chol Hamoed this past Pesach, I took my family to the famous Union Square Greenmarket in New York City. It was a wonderful day trip that was perfect for all ages. My younger kids played in the park nearby and my older kids perused the market stalls and enjoyed choosing some produce. We also purchased a variety of fresh herbs to plant in our small backyard garden, such as chive blossoms, tarragon (an anise-flavored herb that I highly recommend), cilantro and more. While the market was enjoyable in the early spring, there is nothing quite like a summer farmer’s market and the vast seasonal produce to choose from — berries, heirloom
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tomatoes, stone fruit, fresh peas and more. We decided to use our market experiences to guide the inspiration for this issue, celebrating the season with produce-driven recipes. Some may be intimidated by new fresh produce, but we enlisted the help of Eli Redlich, a medical student and private chef (in his limited spare time), who created a magnificent gourmet meal that is attainable for the home cook. Food blogger Vanessa Haberman also shared how to best utilize marketfresh ingredients for a Shabbos feast. These are recipes that you will come back to over and over again. Beyond the market, grilling season is upon us and we decided to highlight hanger steak, which (in my opinion) is the best steak for the grill — beefy, juicy, easy to prepare and extremely forgiving. I hope this issue enhances your summer experience and inspires you to explore, experiment and think outside the box. Bitayavon, Shifra P.S. Take to Google to look up the closest farmer’s markets — you might be surprised to find some great markets nearby. Another option is to see if there is a CSA (community-shared agriculture) program in your area, which is also a fun and exciting way to experience the best of seasonal produce.
FOOD STYLIST Shifra Klein KITCHEN ASSISTANT Claudia Hopkins CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt TILES www.tilebar.com DISTRIBUTOR Distribution Express distributionexpress1@gmail.com
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. My thoughts are scattered and they're cloudy. They have no borders, no boundaries. Hey sunshine, I haven't seen you in a long time. Why don't you show your face and bend my mind? (@naftolimann on Insta). Tonight I'll sing my songs again, I'll play the game and pretend, but all my words come back to me in shades of mediocrity. Away, I'd rather sail away like a swan that's here and gone. A man gets tied up to the ground. He gives the world its saddest sound, its saddest sound. This issue was designed to the sounds of B*Witched, Simon & Garfunkel, Mild High Club, the new Shwekey Elevate album, which coincidently I designed all the artwork for : ). So give it a few streams please to boost the numbers a bit and make me look like I did my job. Visual Stimuli: The Time Traveler's Wife, Free Guy, You and about 100+ One Bite pizza reviews. Book(s): A couple from the Grishaverse
TRIED ONE OF OUR RECIPES? LET US KNOW! Hello@fleishigs.com Instagram/twitter: @fleishigsmag Facebook: fleishigsmagazine
SUMMER ESSENTIALS
NEW SUMMER READS
BY: ELISHEVA TAITZ
OXO GOOD GRIPS QUICK RELEASE MULTICHERRY PITTER Although frozen pitted cherries are a great choice to use in recipes, fresh cherries are irresistible, whether for snacking or adding to a sauce (such as the gastrique on page 76) or salad. This multi-cherry pitter pits six cherries directly into your bowl and the tray easily catches the pits. bedbathandbeyond.com | $21.95
OXO GOOD GRIPS SALAD SPINNER Washing market greens is important, but drying them fully is essential to maintaining their freshness and a salad spinner is key. Available in two sizes, this classic kitchen gadget is easy to use, stores conveniently and the bowl can be used separately to serve. bedbathandbeyond.com | $24.99-$29.99
MAVERICK FOLDING THERMOCOUPLE Grilling season is here and a meat thermometer is crucial to ensuring accurate temperatures on meat and chicken. Beyond the grill, a good meat thermometer can also be used for pastry or candy making (such as the honeycomb on page 79). This highquality one (which is also NSF-certified for use in professional kitchens) is easy to store and measures temperatures ranging from -40°F to 450°F in a few seconds. surlatable.com | $99.95
SUR LA TABLE SILICONE COLANDER SCOOP This multipurpose tool can be used for draining pasta, blanched vegetables and hard-boiled eggs or quickly rinsing berries. Available in two colors, the stainless steel reinforced silicone allows it to withstand higher temperatures for safe handling.
EITAN EATS THE WORLD: NEW COMFORT CLASSICS TO COOK RIGHT NOW BY EITAN BERNATH Eitan Bernath gained fame as a twelve-year-old Jewish boy from New Jersey who competed on Food Network’s Chopped. Since then, he has propelled to social media fame with over 7 million followers across all his platforms and has become a young prodigy. Currently the principal culinary contributor on the Drew Barrymore Show, Eitan’s new cookbook showcases 85 fresh comfort food recipes highlighting the enthusiasm, creativity and foolproof techniques that he is known for. Check out some of Eitan’s prior contributions to Fleishigs on the app. amazon.com | $29.99
surlatable.com | $24.95
CHIC WRAP These decorative storage boxes for aluminum foil, parchment paper and plastic wrap elevate otherwise mundane products. Roasting vegetables is an essential part of many of the recipes in this issue and parchment is a must have for mess-free clean up. These boxes are available in a multitude of designs and have a sliding cutting mechanism for clean, perfect cuts every time. Each refillable box comes loaded with one roll and has four rubber “feet” for stability. chicwrap.com | Prices for the dispensers start at $18 and vary by style; refills available for purchase too.
IF YOU CARE UNBLEACHED PARCHMENT PAPER On the topic of parchment paper, we recommend this unbleached, chlorine-free parchment paper, which is non-toxic and has no added chemicals, as opposed to some other brands. target.com | $6.99
CAPABUNGA MULTI-POCKET CANVAS MARKET TOTE This issue is all about celebrating summer produce and marketfresh bounty. A solid market tote to carry to a farmer’s market makes the shopping experience even better. We love the durable build of this canvas bag and the generous amount of pockets that fit everything from milk, eggs and even flowers. food52.com | $55
FOOD YOU LOVE THAT LOVES YOU BACK BY RORIE WEISBERG Food You Love That Loves You Back offers over 200 recipes with a nutritious point of view. Rorie Weisberg, the founder of Full ‘N Free and creator of a full line of alternative flour blends, shares her years of experience cooking classics like brisket, kugel, cholent, dips and more that are both delicious and good for you. Rorie’s recipes will leave you feeling satisfied and confident in the kitchen. The book also includes her tried and tested prep and menu planning tips, as well as a list of kitchen essentials. amazon.com | $37.99
*Prices reflected are as of print time; prices, especially on Amazon, can change often.
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HANGER STEAK is a very special steak indeed. There is only one per steer and it is cut from muscles that connect the diaphragm to the back of the rib cage. These muscles, which include two lobes connected by a thick membrane, hang from the diaphragm, hence the name “hanger steak” (or “hanging tender” as it is also sometimes called). The steak is incredibly tender, but the membrane is no joke, requiring a sharp knife to remove prior to eating. At various points in history, that membrane was enough to earn this steak a reputation as less desirable, but butchers knew better and would squirrel away this “butcher’s steak” to enjoy themselves. If you’re familiar with the deep grooves in a skirt steak (cut from the diaphragm, which the hanger steak abuts), then you’ll recognize a similar texture in hanger steak. However, the hanger is much more tender than the skirt and has a unique beefy flavor. A hanger can be served as a single London broil-style steak (they range in size from 1½-3 pounds); a split or demi hanger, which is made by removing the membrane before cooking to split the steak into two smaller sections; 20
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or cut into cubes for kabobs or fajitas. It is a great steak for marinating because the deep ridges in the muscle offers a lot of surface area to absorb marinades and flavorings. Like skirt steak, hanger steaks are koshered individually, which means they can be saltier than steaks from larger sections called primals (which are koshered in large pieces). At Grow & Behold, we soak our hanger steaks in three rinses of fresh water, but if you are sensitive to salt, you may want to soak it again before cooking. (Pro Tip: To test the saltiness of a steak, cut off a little corner and cook it in a hot frying pan. If it tastes well-seasoned, reduce or omit the salt from the marinade before you proceed with the recipe. If it tastes salty, soak it in cool water for 30 minutes before proceeding.) Hanger steak can be cooked many different ways successfully. We cooked it using a few different methods — on the grill; sous vide and seared; broiled; and pan-seared. Whatever method you decide to do, just remember — like most meat cookery, it is more about technique and practice than an exact recipe. www.fleishigs.com
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All of the following recipes work best with 1½”-2” hanger steaks that are 1-2 pounds in weight. While butchers tend to butterfly or cut the hanger steaks into thinner pieces, it does make it more challenging to cook thin steaks to medium or medium-rare.
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With this in mind, hanger steak is the optimal choice for those who enjoy a well-done steak. Even when cooked this way, it still has a delicious flavor.
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Because of its saltier nature (see above), the only seasoning we use on hanger steak is freshly ground black pepper. We like to skip rubs as they can sometimes burn when seared on high heat, but if you have one that works well on steak, feel free to use it with any of the techniques below.
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Broiled Hanger Steak Bring hanger steaks to room temperature for 30 minutes. Preheat oven to broil. Pat steaks dry with paper towels, then rub with 1-2 tablespoons oil and season with freshly ground black pepper. Place on a baking sheet and broil on high, close to the heat source, for 5-6 minutes per side. Transfer steaks to a cutting board to rest for 5 minutes. Slice against the grain.
Pan-Seared Hanger Steak Bring hanger steaks to room temperature for 30 minutes. Pat steaks dry with paper towels, then rub with 1-2 tablespoons oil and season with freshly ground black pepper. Heat a grill pan or cast iron skillet over high heat. Once pan is smoking hot, add steaks and sear until golden brown, about 4-5 minute per side. Transfer steaks to a cutting board to rest for 5 minutes. Slice against the grain.
Grilled Hanger Steak Bring hanger steaks to room temperature for 30 minutes. Preheat oven to broil. Pat steaks dry with paper towels, then rub with 1-2 tablespoons oil and season with freshly ground black pepper. Heat a grill to high heat (600°F) and grill until golden brown, about 3-5 minutes per side. Transfer steaks to a cutting board to rest for 5 minutes. Slice against the grain.
Sous Vide Hanger Steak Set sous vide to 130°F. Add hanger steaks to a large freezer-safe Ziploc bag or vacuum seal bag. Season with freshly ground black pepper. Seal bag using the water immersion method or a vacuum sealer and lower into the water bath. Cook for 4 hours. Remove steaks from the bag and pat dry. Coat with 1-2 tablespoons oil. Heat a grill, grill pan or cast iron skillet over high heat (600-700°F) and sear until golden brown, about 1 minute per side. Transfer steaks to a cutting board to rest for 5 minutes. Slice against the grain.
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Once you choose your favorite cooking method, hanger steak can be used in a multitude of endless ways, whether as is or in salads, sandwiches or tacos. It is versatile, tender and bursting with flavor (it’s even delicious at room temperature!). Here are some of our favorite ways to enjoy hanger steak.
“Bacon” Chimichurri Yield: 1½ cups
Hanger steak and chimichurri is a classic pairing. We elevated it with a bit of beef bacon for an added salty, smoky flavor that we can’t get enough of. For a lighter chimichurri, try Vanessa’s mint version on page 69. 1 ½ ¼ 4 1 1 ½ ¼ 1
cup extra-virgin olive oil Juice of 1 lemon cup fresh parsley cup fresh tarragon, optional cloves garlic tablespoon white wine vinegar tablespoon dried oregano teaspoon freshly ground black pepper teaspoon kosher salt (4-ounce) package beef bacon
1. Add oil, lemon juice, parsley, tarragon, garlic, vinegar, oregano, pepper and salt to a food processor fitted with the S-blade attachment and pulse until well combined. 2. Working in batches if necessary, add beef bacon to a large cold skillet over medium-high heat and cook until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop. 3. Discard all but 2 tablespoons of the bacon fat. Return the skillet to high heat and add chimichurri. Bring to a simmer, then remove from heat and stir in bacon.
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Hanger Steak Crostini Not only is this a great appetizer for serving a crowd (a little can go a long way), it’s also a wonderful way to use up leftover steak. Find our recipe for pickled onions and many other dips to choose from on the Fleishigs app. Slice a baguette on the bias and toast until lightly golden brown. Spread with dip of choice and top with thinly sliced cooked hanger steak (page 22), mixed greens and pickled onions. Drizzle with “Bacon” Chimichurri (recipe above) or Mint Chimichurri (page 69).
Mushroom Onion Dip Yield: 3½ cups
By: Esther Kadoch
We love this dip (originally from issue #21); the flavors work so well with the savory hanger steak. 6 2 3 ¼ 1 ½
tablespoons oil, divided (8-ounce) containers of mushrooms, diced onions, diced cup mayonnaise teaspoon kosher salt teaspoon granulated garlic
1. Heat 3 tablespoons oil in a large sauté pan over medium heat. Add mushrooms and sauté for 15 minutes. Transfer to a bowl and discard any liquid from the pan. 2. Heat remaining 3 tablespoons of oil in the same pan over medium-high heat. Add onions and sauté until golden, about 15-20 minutes. 3. Once cooled, mix sautéed mushrooms and onions with mayonnaise, salt and garlic. JUNE 2022
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Oh,such a perfect steak, You just keep me hanging on.
Grilled Hanger Steak with Sweet Potatoes Serves: 4-6
Charring flavorful vegetables on the grill enhances those flavors even more, with nothing more than oil and some kosher salt. Sweet potatoes are unexpected for the grill, but pair really well with the salty, savory hanger steak. 2 2 4 2
pounds hanger steak onions, halved sweet potatoes, halved tablespoons vegetable oil Condiments of choice, such as tahini, chimichurri, sweet chili sauce or barbecue sauce, for serving
1. Brush steaks, onions and sweet potatoes with oil. 2. Heat grill over medium-high heat. Add sweet potatoes and grill for 10 minutes, then add onions and grill everything for another 6-8 minutes. Increase heat and add steak. Grill for 6 minutes per side. Remove everything from the grill and serve on a platter with condiments of choice. 26
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Steak Salad Serves: 4
Steak salad is the perfect light meal for a summer steak night or Shabbat lunch option. It can also be served cold or room temperature, making it a great platform for utilizing leftovers. 3 1 ¼ 1 1 28
tomatoes, quartered onion, quartered cup oil teaspoon kosher salt teaspoon freshly ground black pepper 4 cups arugula
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1 ¼
Charred Lemon Vinaigrette (page 65) pound cooked hanger steak (page 22), sliced cup chopped pistachios
1. Heat a grill to high heat. Alternatively, preheat oven to broil. 2. Rub tomatoes and onions with oil and season with salt and pepper. Grill or broil for 3 minutes per side, until outsides are charred, but still somewhat firm. Let cool, then slice. 3. Toss arugula with ¼ cup vinaigrette. Top with grilled vegetables, sliced hanger steak and pistachios. Drizzle with more vinaigrette.
As an alternative to Chef Eli's duck dish (page 76), we topped the celery root purée with cooked sliced hanger steak and drizzled with gastrique.
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BEN SIMAN TOV BREADER
TOGETHER
better known as “Ben Gingi” on Instagram (for obvious reasons!), has gained fame on social media for his infectious smile and joy through baking. His videos, with his signature “YASSS!” sign off, make baking attainable to novice and skilled bakers alike, whether by following along with his reels on Instagram (@bengingi), signing up for workshops or following his recipes at home through his website (bengingi.com). Ben famously quotes, “We are all bread,” to connote that everyone can become a baker and that bread is the true connector of all people and cultures. We recorded a podcast (stay tuned!) with Ben and he shared his passion for Tunisian burika — a thin, layered pastry that is stuffed with fillings of choice and then fried to golden perfection. Our mouths were watering as he was describing it. Although making it from scratch sounded very intimidating (we all assumed we would either have to purchase a unique dough or spend a lot of time making the pastry). Once Ben got to work, it blew our minds to discover how simple the process truly is (refer to our step-by-step photos). We had a wonderful time talking, eating and learning something new. -SHIFRA 34
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Burika (Tunisian Stuffed Filo Pastry) Yield: 1 burika
This is one of the most exciting pastries I've ever made. For those of you who are not familiar with burika, I'm so happy that you now have an opportunity to see how you too can make yourself. And yes, we are going to make the filo sheets from scratch as well! Burika, or brik, is a Tunisian take on börek, a stuffed filo pastry that is usually deep fried. It can be filled with various things, but the most common are canned tuna, harissa, egg and cilantro. Because it is deep fried for just 2 minutes, you will enjoy the satisfaction of a runny egg yolk when you crack it open. It's super easy to make and takes about 40 minutes from flour to burika! Now that I have finally challenged myself to make my own filo sheets from scratch, expect an array of really cool filo-based pastries very soon. FO R T H E F I LO:
150 ml (⅔ cup) 100g (½ cup) 5g (1 teaspoon)
water all-purpose flour kosher salt
FO R T H E B U R I K A:
Canola oil, for frying tablespoon canned tuna tablespoon harissa leaves cilantro egg Pinch of kosher salt
1. For the filo, mix water, flour and salt until the consistency resembles a thin pancake batter. Cover with a towel and set aside for 30 minutes. 2. Heat a non-stick pan over medium heat. Using a wide pastry brush, brush five layers of batter into the pan to cover the surface. Once the batter is dry, carefully lift it with a spatula and transfer to a plate. Proceed with remaining batter, layering the filo sheets on top of each other until batter is finished. 3. Heat a shallow pot with a few inches of oil. 4. Transfer the stack of filo to a shallow bowl. Fill with tuna, harissa and cilantro, then crack the egg on top. Season with a pinch of salt. Close the filo, forming a half-circle. It’s okay if it tears a little, it doesn’t have to be perfect! 5. While holding the seam, carefully lower the burika into the oil and fry for 2 minutes, until golden. The longer it stays in the oil, the more cooked the egg will be.
BEN SIMAN TOV GIVES US A GREAT SIGN.
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SURIMI IS A form of ground fish that is flavored and pressed to make a variety of “imitation” food products including shrimp, lobster and crabmeat — the latter also known as kani. Like a cousin to gefilte fish, surimi is typically whitefish-based and blended with stabilizers that allow it to take on a distinct shape. Fully cooked and frozen before hitting the grocery store shelves, surimi is an easy ingredient to keep as a freezer staple. Thanks to Dyna-Sea’s line of kosher surimi, you can enjoy surimi in classic dishes ranging from California sushi rolls to crab cakes and kani salad. Let’s take it a step further and explore more simple yet creative ways to serve it.
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Coconut Surimi Shrimp with Cocktail Sauce Serves: 4
This coconut breading can be used on a variety of other proteins (cubed chicken, tofu, salmon and halibut are all good options), so don’t feel stuck to just imitation shrimp. 14-16 ½ 2 1¾ 1
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pieces imitation surimi shrimp cup all-purpose flour eggs, beaten cups unsweetened coconut flakes teaspoon paprika
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1 ¼
teaspoon kosher salt teaspoon freshly ground black pepper Vegetable oil, for frying Cocktail Sauce, for serving (recipe follows)
1. Prepare a dredging station with flour in one bowl, beaten eggs in a second bowl and coconut flakes mixed with paprika, salt and pepper in a third bowl. Dredge the imitation shrimp in flour, then eggs and finally the coconut mixture. 2. Heat ½-inch vegetable oil in a non-stick skillet over medium-high heat. Working
in batches, fry imitation shrimp for 2-3 minutes per side. Using a slotted spoon or spider, transfer surimi shrimp to a paper towel-lined plate or wire cooling rack to drain. Serve with cocktail sauce.
Cocktail Sauce Yield: ¾ cup
Mix ½ cup ketchup, 2 tablespoons white horseradish, 1 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, 1 minced garlic clove and 1 teaspoon chili paste (optional).
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Sweet and Spicy Surimi Green Beans Serves: 4
This dish is perfect as an appetizer, starter or even as a main. If making in advance, keep the topping and green beans separate until ready to serve. Green beans can be served warm or at room temperature. 1 ¼ ½ 2 1 ½ 2 1 1 1
pound green beans, ends trimmed cup olive oil small shallot, minced cloves garlic, minced tablespoon grated ginger teaspoon kosher salt tablespoons finely chopped peanuts tablespoon chili paste tablespoon maple syrup cup finely chopped crab-flavored surimi seafood sticks or lobster bites
1. Blanch green beans by bringing a large pot of water to a boil; prepare a large boil of ice water. Add green beans to the boiling water and cook for 4 minutes, until bright green in color. Drain and transfer to the bowl of ice water. 2. Heat olive oil in a skillet over medium-high heat. Add shallots, garlic, ginger and salt and sauté until fragrant and browned, 3-5 minutes. Add peanuts, chili paste, maple syrup and surimi and sauté until peanuts are lightly toasted and surimi is lightly caramelized, about 3 minutes. 3. Add green beans to the hot skillet and toss together.
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Surimi Matchstick Salad Serves: 4
The inspiration for this salad comes from the shape of the shredded surimi — thin and delicate. What better way to showcase the ingredient than by pairing it with fresh, colorful and crunchy vegetables that complement surimi’s sweet and soft texture? Feel free to make this salad without the noodles or add other things, such as thinly sliced mango or avocado. NOTES: • All the vegetables should be roughly the same size. You can use a julienne peeler for the carrots and cucumber. • I recommend removing the seeds from the cucumber with a small spoon before julienning. FO R T H E D R E SS I N G :
¼ 2 2 1 1 2 1 1 1
cup soy sauce tablespoons rice vinegar tablespoons lime juice tablespoon toasted sesame oil tablespoon vegetable oil teaspoons maple syrup clove garlic, minced teaspoon grated ginger teaspoon red pepper flakes, optional
FO R T H E SA L A D:
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6 6 2 1 2 ½ ½ ½ ¼
(7-ounce) package rice vermicelli noodles, cooked according to package directions and cooled crab-flavored surimi seafood sticks, shredded scallions, thinly sliced large carrots, julienned large red pepper, julienned cups snow peas, thinly sliced English cucumber, julienned cup finely chopped fresh cilantro cup finely chopped fresh mint cup black sesame seeds
1. For the dressing, whisk all ingredients until well combined. 2. For the salad, toss noodles, surimi, vegetables, herbs and sesame seeds with vinaigrette. Serve immediately. CHANGE IT UP
Make summer rolls: Soften rice paper in a pie dish filled with warm water until softened, but not sticky. Transfer rice paper to a damp towel. Working quickly, place a small handful of rice noodles onto the lower third of the rice paper, then top with surimi, vegetables and herbs of choice. Fold bottom edge over the filling, then fold in the sides and roll up tightly. Serve immediately with dressing as a dipping sauce.
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Sushi Bake Serves: 4-6
We all love sushi, but not the trouble of making it at home — until now! This dish has layers of deliciousness and served with seaweed snacks for the ultimate bite. What I love about it is that the rice becomes extra crispy at the bottom of the pan, giving an added layer of texture! EDITOR’S NOTE: This recipe calls for cooked sushi rice. In a pinch, order sushi rice from your local kosher sushi restaurant or sushi counter. Find Adina’s sushi rice recipe on the Fleishigs app from issue #34. FO R T H E K A N I :
2 1 1 1 ½ 2
cups roughly chopped crab-flavored surimi seafood sticks or lobster bites tablespoon toasted sesame oil tablespoon soy sauce tablespoon toasted sesame seeds cup mayonnaise tablespoons chili paste, optional
FO R ASS E M B LY:
4 ¼ ¼ 2 4
cups cooked and seasoned sushi rice (see headnote) cup vegetable oil cup soy sauce tablespoons sesame oil Furikake (recipe follows) Sriracha, regular or spicy mayonnaise and unagi sweet sauce thinly sliced scallions, for garnish Nori powder, optional (recipe follows) Seaweed snacks, for serving
1. Preheat oven to 425°F. Grease a large baking sheet with non-stick cooking spray and set aside. 2. For the kani, mix all ingredients and set aside. 3. Mix sushi rice with oil, soy sauce and
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sesame oil, then spread onto the prepared baking sheet in an even layer, taking care to spread the rice all the way to the edges. Top with a generous amount of furikake, then spoon prepared topping over the rice and spread into an even layer. 4. Using squeeze bottles, create an alternating zigzag pattern with Sriracha, mayonnaise and sweet sauce. Bake for 1520 minutes, until toppings are caramelized and rice crisps up. 5. Garnish with scallions, nori powder and more furikake. Serve with seaweed snacks. N O R I P OW D E R
Although totally optional, this is a great thing to keep in your pantry. It requires some prep, but is such a fun topping to use on salads, sushi bowls and fish. Carefully working one and a time, toast 10-20 nori sheets over an open flame for about 10 seconds per side. Alternatively, arrange in a single layer on a baking sheet and roast in a 275°F oven for 20 minutes, flipping halfway through. Grind toasted nori in a food processor or spice grinder until a powder is formed. Store in an airtight container for up to 2 months. FURIKAKE
Furikake is a spice mix that can be found in some stores, but is not always kosher. It is easy enough to make at home and is so worth it because it’s a versatile, easy topping to add to sushi bowls. Add 4 coarsely ground nori sheets, 1 teaspoon kosher salt, 1 teaspoon sugar, ¼ cup white sesame seeds and ¼ cup black sesame seeds to a skillet over mediumlow heat and toast, tossing lightly, for 5-10 minutes, until sesame seeds are lightly golden. Store in an airtight container for up to 2 months.
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Surimi Rangoons Yield: 50 pieces
Crab rangoon is a non-kosher delicacy made with crab and cream cheese wrapped in a wonton wrapper and fried. Many kosher restaurants have recently added these yummy bites to their menus using kosher surimi and they can be addictive! This recipe makes about 50 rangoons, but don’t fear, they are so delicious they’ll be finished before you know it. You can store prepared filling in an airtight container in the fridge for up to 3 days or, if preparing in advance, freeze filled wontons, then defrost completely before frying. FO R T H E D I P P I N G SAU C E :
½ 2 2 2
cup ketchup tablespoons chili paste tablespoons maple syrup tablespoons rice vinegar
FO R T H E R A N G O O N S :
8 1 ¼ 1 1
ounces non-dairy cream cheese cup finely chopped crab-flavored surimi seafood sticks cup finely chopped scallions clove garlic, minced tablespoon soy sauce
2 ¼ ½ ¼ 1
teaspoons Worcestershire sauce teaspoon toasted sesame oil teaspoon kosher salt teaspoon freshly ground black pepper package square wonton wrappers Vegetable oil, for frying
1. For the dipping sauce, mix ketchup, chili paste, maple syrup and rice vinegar until smooth. Set aside. 2. For the rangoons, mix cream cheese, surimi, scallions, garlic, soy sauce, Worcestershire sauce, sesame oil, salt and pepper. 3. Wet the edges of a wonton wrapper and place about 1 tablespoon of filling into the center of the wrapper. Bring opposite corners together and pinch at the top, then work from the bottom to seal the edges completely to create a point at the top. 4. Heat 2 inches of vegetable oil in a large pot over medium-high heat. Once hot, fry rangoons in batches until golden brown, about 1-2 minutes. 5. Using a slotted spoon or spider, transfer rangoons to a paper towel-lined plate or wire cooling rack to drain. Serve with dipping sauce immediately.
Adina Silberman is trained as a dentist and is passionate about home cooking, with a simple food philosophy — she cooks backwards, taking inspiration from the elements that compose a dish rather than the final product. She shares her techniques for developing kitchen staples on Instagram @homewithadina and has helped countless home cooks turn their time in the kitchen from a chore into a passion. Adina lives in New York with her husband and two daughters. 50
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When not in Rome.. BY: ELISHEVA TAITZ
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in Italy spans nearly two thousand years, dating back to the Roman Empire. Despite persecution and expulsion over the course of centuries, Italian Jews have had a large influence on mainstream Italian cuisine, elevating humble ingredients like artichokes, zucchini, cod, goose and offal. To this day, the Jewish Ghetto in Rome is considered one of the culinary destinations in Italy. However, beyond a few world-famous dishes, like Roman-style fried artichokes (carciofi alla Giudia), many are unfamiliar with the Italian Jewish community's culture, which is so deeply rooted in tradition and history. HE HISTORY OF JEWS
Cooking alla Giudia: A Celebration of the Jewish Food of Italy By: Benedetta Jasmine Guetta Publisher: Artisan Books Photographer: Ray Kachatorian Release Date: April 12, 2022 Price: $35.49 (Hardcover)
BENEDETTA JASMINE GUETTA is an Italian-born food writer whose new cookbook, Cooking alla Giudia, serves as a tribute to the Italian Jewish community, which is so often overlooked, but is intricately woven into the very patchwork of Italian cuisine. Aside from Benedetta’s favorite ingredients and tools, the introduction of the book delves into the history of Italian Jews and their contributions to society and, in particular, the food. It’s a wealth of fascinating information as Benedetta marries her two distinct culinary identities into one cohesive work of art. AN ITALIAN MEAL is traditionally broken out into distinct courses and this book is no different — Antipasti (“starters”) has appetizers like Beef Hand Pies (a vintage Roman recipe), Fried Eggplant with Melon (a dish created by Italian Jews as a replacement for the common non-kosher pairing of prosciutto and melon) and of course, Deep-Fried Artichokes (a dish that originated from the Roman Jewish Ghetto). In the Zuppe e Minestre (“soups”) chapter, find warming bowls of Pasta and Bean Soup with Sausage (popular as cholent on Shabbat among Venetian Jewish households) and MeatFilled Pasta in Broth (a classic Rosh Hashanah dish in JUNE 2022
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Roman Jewish households). It wouldn’t be an Italian cookbook without a Pasta e Riso (“pasta and rice”) chapter, with Fresh Egg Pasta, Orecchiette with Broccoli Rabe (highlighting the pasta shape that most likely was imported by French Jews as early as the twelfth century) and Kosher Carbonara, Two Ways (a dairy and meat version, the latter of which replaces bacon with dried beef or turkey bacon). The Pollame e Pesce (“poultry and fish”) chapter has recipes for Fried Chicken (a Tuscan Chanukah specialty) and Roman Fish Soup (a dish with Jewish origins that is now common in Rome as a local favorite). Manzo, Vitello e Agnello (“beef, veal and lamb”) has dishes like Meatballs with Spinach in Tomato Sauce (due to poverty, Jewish women added spinach to stretch their meat) and Beef Stew in Carrot and Wine Sauce (a Shabbat and holiday dish from the Piedmont region). Find side dishes like Eggplant and Vegetable Stew (otherwise known as caponata, a Sicilian dish that is said to have Jewish origins) and Stuffed Tomatoes with Rice (a Jewish Italian dish dating back to the nineteenth century) in the Contorni (“sides”) chapter. Dolci (“desserts”) covers delicacies like Chocolate and Amaretti Flan (a flourless dessert from the Piedmont region) and Jam and Nut Cake (a Jewish Italian cake influenced by Sephardic immigrants). There is an entire chapter dedicated to Biscotti e Dolcetti (“cookies and sweets''), with recipes like S Cookies (an iconic cookie from the Venetian Jewish Ghetto) and Fried Cocoa Cookies (a traditional Roman Sukkot treat). Pane (“bread”) has Challah (a recipe that connects all Jews!) and Crunchy Buns (the perfect vehicle for saucy Italian dishes). accompanied by an in-depth headnote of its history, along with its Italian name, so readers can truly connect with the dishes. To further that connection, throughout the book, Benedetta tells the stories and impacts of Jewish communities across various Italian cities/regions — Milan, Lombardy, Venice, Turin, Piedmont, Rome, Lazio, Florence, Tuscany, Bologna, Ferrara and Emilia-Romagna, as well as smaller, lesser-known areas. Cooking alla Giudia is a true love story that merges the comforting dishes of traditional Italian and Jewish cuisines, encouraging family, gathering, culture and tradition through timeless recipes. EACH RECIPE IS
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Excerpted from Cooking alla Giudia by Benedetta Jasmine Guetta (Artisan Books). Copyright © 2022.
Pollo Alla Romana Con I Peperoni Chicken with Tomatoes and Peppers Serves 4 Cooking chicken can be tricky; sometimes the smallest mistake can lead to a sad, dry meal. This Roman recipe for chicken with peppers is easy, and you truly can’t mess it up. The chicken is juicy and the sauce irresistible. The dish keeps well for days and can be reheated over and over again; it only gets better as the sauce thickens over time. 1
3 ¾
6 2 ½ ½ ½
whole chicken, about 3 pounds (1.4 kg), or 3 pounds (1.4 kg) mixed chicken parts large red bell peppers pound (300 g) ripe tomatoes (any type will do, including cherry tomatoes, if need be) tablespoons (90 ml) olive oil garlic cloves, crushed cup (120 ml) dry white wine cup (115 g) tomato passata teaspoon kosher salt Freshly ground black pepper Thyme leaves for garnish (optional)
1. If using a whole chicken, cut it into serving pieces (or have the butcher do it for you). Refrigerate until ready to use. 2. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. 3. Cut the peppers in half, remove the seeds and membranes, and cut the peppers lengthwise into strips. Cut larger tomatoes into quarters, or cut cherry tomatoes in half. 4. Place the tomatoes and peppers on the prepared baking sheet, brush
them with 2 tablespoons of the olive oil, and spread them out on the pan. Roast for 30 minutes, or until soft and caramelized on top. Remove from the heat. If you want to peel the peppers once they are cooled, it’s easy, but it’s not necessary. 5. Pour the remaining ¼ cup (60 ml) olive oil into a large skillet or sauté pan set over medium heat, add the garlic, and cook until golden. Working in batches, add the chicken pieces, skin side down, and sear for 5 minutes per side, or until golden. When all the chicken is seared, return the first batch(es) to the pan, add the wine, and let it evaporate. 6. Add the tomatoes and peppers to the pan, pour in the passata, and season everything with the salt and freshly ground pepper to taste. Add a cup (240 ml) of water to the pan and bring to a simmer, then reduce the heat to low, and cook the chicken for 45 minutes, or until cooked through. Whenever the pan starts to dry out, add another half a cup (120 ml) of water. 7. Serve the chicken hot, sprinkled with a few thyme leaves, if you like. NOTES • For children or other picky eaters, you can puree the tomatoes and peppers to make a sauce. Once the chicken is cooked, transfer the tomatoes, peppers, and pan juices to a blender and turn them into a smooth, creamy sauce to serve over the chicken. • This dish can be prepared on the stovetop, if you want to avoid turning on your oven. Stew the tomatoes and peppers with the garlic in the olive oil over mediumlow heat until soft, then turn the heat up to medium, add the chicken, and proceed as directed.
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LIVING IN THE CITY offers me the opportunity to draw inspiration from the freshest ingredients at farmers' markets such as the infamous Union Square Greenmarket. Late spring and early summer are my favorite times of year and for good reason — the produce is vibrant in color and flavor, perfect for creating market-fresh menus for Shabbat. This seasonal menu utilizes my favorite ingredients that are at their peak this time of year.
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Zucchini Pea Soup with Roasted Peas Serves: 8
If you have access to fresh peas, take advantage. They are sweet and delicious, but can be hard to find. Dare I say it? There is no shame in using frozen peas — frozen at the peak of freshness, they are just as good. Additionally, since they are frozen, they do not need to be blanched before cooking like fresh peas do. 2 1 4 3 1 2½ 1 1 1 ⅓
tablespoons olive oil onion, diced cloves garlic, minced zucchinis, cubed (12-ounce) bag frozen peas (reserve ⅔ cup) cups vegetable broth or water heaping teaspoon granulated garlic heaping teaspoon kosher salt heaping teaspoon freshly ground black pepper cup chopped fresh dill, plus more for garnish Roasted peas, for garnish (recipe follows)
1. Heat oil in a pot or Dutch oven over medium-high heat. Add onions and sauté until translucent and lightly golden, 5-7 minutes. Add garlic and sauté for another minute, until soft and fragrant. 2. Add zucchini, peas, broth and spices. Bring to a boil, then simmer, covered, until zucchini is fork tender. 3. Add dill, then purée soup until smooth. Garnish with more dill and roasted peas.
Roasted Peas Preheat oven to 375°F. Arrange ⅔ cup frozen peas on a parchment-lined baking sheet. Mist with olive oil spray and sprinkle with ½ teaspoon kosher salt and ¼ teaspoon garlic powder. Roast for 8-10 minutes. 62
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Market Arugula Salad with Charred Lemon Vinaigrette Serves: 8
The charred lemon makes this salad something special. You can put them under the broiler if you do not want to turn on a grill just for the lemons. FO R T H E V I N A I G R E T T E :
2 ⅓ 1 ½
large lemons, halved Olive oil spray cup olive oil teaspoon kosher salt teaspoon freshly ground black pepper
FO R T H E SA L A D:
16 1½ 8-10 ½ 2 ½
ounces wild arugula cups fresh corn kernels yellow grape tomatoes cup sugar snap peas, thinly sliced scallions, thinly sliced cup toasted pistachios, chopped
1. For the vinaigrette, heat a grill or grill pan over high heat. Mist lemon halves with olive oil spray and grill, cut-side down, until charred. 2. Let cool, then squeeze juice into a jar. Add olive oil, salt and pepper and shake until well combined. 3. Toss salad ingredients with vinaigrette.
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Braised Herbed Chicken Serves: 6
This dish is wonderful served fresh, but is also great for Friday night as it can handle being kept warm for a few hours. Adding baby potatoes makes it a one pot meal — perfect for a crowd. 5 1½ 2 2 1 1 4-5 2 2 1
bone-in, skin-on chicken legs teaspoons granulated garlic teaspoons paprika teaspoons kosher salt cup chicken or vegetable broth cup white wine sprigs fresh thyme sprigs fresh rosemary sage leaves pound baby potatoes, optional
1. Preheat oven to 350°F. Combine all ingredients in a 9x13-inch dish. 2. Cover tightly and cook for 1 hour, then uncover and cook for another 30-40 minutes.
Market Allium Rice Serves: 6
Farm-fresh alliums have such a sweet flavor and I love leaving the market with a bag’s worth of different varieties. This is an elevated take on my classic oven-baked rice.
Preheat oven to 350°F. Add 1 cup basmati rice to a baking dish. Top with 2¼ cups boiling water and ½ teaspoon kosher salt. Cover tightly and cook for 22-25 minutes or until water evaporates and rice is fluffy. While the rice is cooking, heat 1 tablespoon olive oil in a grill pan over high heat. Sear 1 peeled halved Vidalia onion and 1 peeled halved shallot, cut side down, until charred. Let cool, then roughly chop and add to the warm rice. Add 1-2 spoonfuls garlic oil (if desired) and 4-5 chopped chives.
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Baby Lamb Chops with Mint Chimichurri Serves: 4
Lamb is one of my favorite proteins to cook all year round — stewed or braised lamb shoulder, necks and roasts are great for the colder months and baby lamb chops are a no-brainer for the summer months as they need no preparation and cook in no time. Adjust the recipe accordingly to serve a crowd. PRO TIP: The technique of frenching refers to removing the fat from the bones, yielding a nicer and cleaner presentation. It can be done at home (carefully) with a sharp knife, but most butchers would be happy to do this for you. 6-8 2 1 1
baby lamb chops tablespoons olive oil, divided teaspoon kosher salt teaspoon freshly ground black pepper Mint Chimichurri (recipe follows)
1. Rub lamb chops with 1 tablespoon oil, salt and pepper. 2. Heat remaining 1 tablespoon oil in a cast iron skillet over medium-high heat. Sear lamb chops for 4-6 minutes per side for medium-rare. Alternatively, grill on high heat for 4 minutes per side. Serve with chimichurri.
Mint Chimichurri Yield: 1 cup
Add 1 cup roughly chopped fresh mint leaves, 1 cup roughly chopped fresh parsley, 2 garlic cloves, 2 tablespoons red wine vinegar and a pinch each of crushed red pepper flakes, kosher salt and freshly ground black pepper to a food processor fitted with the S-blade attachment. Pulse until just combined, then, with the motor running, drizzle in up to ⅓ cup olive oil until desired consistency is reached. Store in an airtight container in the fridge for up to 4 days. JUNE 2022
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Roasted Asparagus Serves: 4
Fresh produce truly needs no introduction nor any complicated preparation. To elevate it even further, use a charred lemon (prepare extra when making the vinaigrette above). Arrange 1 bunch of fresh asparagus on a baking sheet in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt. Roast for 12-15 minutes. Alternatively, grill in a grill pan for 5-7 minutes. Once done, squeeze the juice of ½ lemon over asparagus.
Vanessa Haberman is a preschool teacher by trade with a passion for beautiful and fresh flavors. She shares easy cooking, menu planning and her love for all things tahini on Instagram @platesandpetals. She lives in NYC with her family. 70
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R E C I P E S B Y: CHEF ELI REDLICH STARTER
TUNA CRUDO GRAPEFRUIT | SCALLION OIL | CROSTINI | CAPERS | PICKLED MUSTARD SEEDS SALAD FENNEL & APPLE
HIRING A PRIVATE CHEF is a growing trend in the kosher world. It allows you to experience something new on your terms, customized to your taste. In recent years, we have featured, worked with and enjoyed the culinary creations of many talented kosher private chefs and shared Chef Eli’s story in our Pesach issue. As a medical student who offers private chef dinners in his spare time, we asked Eli to share a market-inspired feast. Beyond how fresh and delicious his menu was, we found that the recipes he shared were perfectly attainable for the home cook. Even if you don’t make the menu in its entirety, various elements, such as the cherry balsamic gastrique, celery root purée and fennel apple salad, have already become staples in our house. See page 28 for how we incorporated some of his elements into a beautiful hanger steak dinner. -SHIFRA
CUCUMBER | DILL | HONEY VINAIGRETTE MAIN CRISPY DUCK BREAST CELERY ROOT PURÉE | CHERRY GASTRIQUE | BEECH MUSHROOMS | MICROGREENS | PISTACHIO DESSERT TORTA CAPRESE MACERATED STRAWBERRIES | HONEYCOMB CRUNCH
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Tuna Crudo Serves: 2
EDITOR’S NOTES: • Freeze the tuna for 20-30 minutes to make cutting easier. • Find Chef Isaac Bernstein’s recipe for pickled mustard seeds in the Fleishigs app (issue #7). • If making the citrus aioli, zest the grapefruit before segmenting it, then squeeze the juice to reserve it. • We opted for Melba toast crackers as a shortcut instead of the baguette. Any similar store bought cracker (or even bagel chips) will work. 1 1 2 2 1 1
grapefruit small baguette pounds fresh sushi-grade tuna, cubed tablespoons microgreens tablespoon capers tablespoon pickled mustard seeds (see head note) Citrus Aioli (recipe follows) Scallion Oil (recipe follows) Flaky salt
1. Segment the grapefruit by removing the peel and pith with a sharp paring knife. carefully cutting out each segment. Break into small pieces, similar in size to the cubes of tuna. Set aside. 2. Preheat oven to 300°F. Thinly slice baguette on the bias and toast in a single layer on a baking sheet until golden, about 20 minutes. Let cool, then break up into pieces. 3. Plate the tuna with grapefruit segments, toasted bread, microgreens, capers, pickled mustard seeds and drops of aioli. Drizzle with scallion oil and sprinkle with flaky salt.
Citrus Aioli Blend 1 egg yolk, the zest of 1 grapefruit, 1 tablespoon fresh grapefruit juice and 1 tablespoon lemon juice. With the motor running, slowly stream in ¾ cup vegetable oil and 2 tablespoons extra-virgin olive oil. Season with kosher salt, to taste.
Scallion Oil PRO TIP: To best retain the green color, blanch the scallions first in boiling water for 30 seconds, then transfer to an ice bath to cool. Pat dry, then blend. Blend 1 bunch scallions, 1 cup vegetable oil and 1 teaspoon kosher salt. Strain through a finemesh sieve. JUNE 2022
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Crispy Duck with Celery Root Purée and Cherry Balsamic Gastrique Serves: 2
I recommend duck cooked to medium. However, for higher internal temperature, cook for longer on the meat side. Then let rest, skin side-up, until ready to serve. 2 6 1 ¼ ¼
medium skin-on duck breasts ounces beech mushrooms, trimmed teaspoon kosher salt Celery Root Purée (recipe follows) Balsamic Cherry Gastrique (recipe follows) cup chopped toasted pistachios cup microgreens
1. Trim and score duck breasts with a sharp paring knife, then place skin side-down in a cold cast iron skillet. Turn the heat to mediumlow and cook until the skin is crispy, 10-15 minutes. Flip and cook on the other side until an instant-read thermometer registers 140°F, 3-5 minutes. Transfer duck breasts to a plate, reserving the duck fat. 2. Add mushrooms to the skillet over medium-high heat and sauté until just browned, about 5 minutes. Season with salt. 3. Plate duck breast and mushrooms over celery root purée and drizzle with gastrique. Garnish with chopped pistachios and microgreens.
Celery Root Purée Peel and cube 1 medium celery root. Add to a small pot with 1 sliced onion, 4 garlic cloves, 1 sprig of fresh rosemary and 2 cups unsweetened non-dairy milk. Bring to a boil, then reduce heat and simmer for about 30 minutes, until celery root is fork tender. Discard rosemary and blend on high speed until smooth. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper, to taste. PRO TIP: Pass through a fine-mesh sieve for optimal smoothness.
Cherry Gastrique Add ½ cup sugar to a saucepan over mediumhigh heat. When it starts turning golden brown, slowly add 1 cup balsamic vinegar and 1 cup frozen or fresh roughly chopped pitted cherries. Lower heat and simmer until it coats the back of a spoon; it will thicken as it cools. Once cool, season with kosher salt, to taste.
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Torta Caprese with Macerated Strawberries Serves: 6-8
This recipe, a gluten-free flourless chocolate cake, is adapted from Food52 contributor Emiko Davies. FO R T H E CA K E :
125 125 125 125 3
grams good quality dark chocolate (higher than 60% cacao) grams salted non-dairy butter substitute grams sugar grams superfine almond flour eggs, separated Confectioners’ sugar Honeycomb Crunch (recipe follows)
FO R T H E M AC E R AT E D ST R AW B E R R I E S :
2 ½
cups diced strawberries cup sugar Juice of ½ lemon
1. Preheat oven to 325°F. Grease a springform pan or a tart pan with nonstick cooking spray and line with parchment paper; set aside. 2. Add chocolate and butter to a microwave-safe bowl and melt in the microwave in 30-second increments, until just melted. Add sugar and almond flour and mix well. 3. Whip egg whites to just before soft peaks, then fold gently into the batter. Pour batter into the prepared cake pan and bake for 40-45 minutes. The cake will be very fudgy, so the “toothpick trick” won’t work. Let cool. 4. While the cake is cooking, toss strawberries with sugar and lemon juice and let sit, tossing a few times, until ready to serve. 5. To serve, dust with confectioners’ sugar and top with macerated strawberries and honeycomb crunch.
Honeycomb Crunch Prepare a baking sheet lined with parchment paper. Add 1 cup sugar to a saucepan over medium-high heat and cook until fully dissolved and lightly golden. Add 1 teaspoon baking soda and mix well. Pour onto the prepared baking sheet and spread into an even layer. Top with flaky salt. Let cool, then break into bite-size pieces. JUNE 2022
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Fennel and Apple Salad Serves: 2
2 2 1 1 1 1 1 ½ ½
tablespoons extra-virgin olive oil tablespoons lemon juice teaspoon honey teaspoon kosher salt, plus more to taste small bulb fennel, thinly sliced, fronds reserved green apple, thinly sliced Persian cucumber, thinly sliced cup fennel fronds cup dill fronds
Whisk olive oil, lemon juice, honey and salt. Toss with fennel, apples, cucumber and fronds. 80
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Eli Redlich, a self-taught chef, always had a knack for chemistry, which led him towards both the world of fine dining as well as pre-med courses in college. He currently balances both careers, offering multi-course dinner parties during downtime in his course schedule. You can reach him on Instagram @thechefeli. www.fleishigs.com
L'CHAIM
GUSH ETZION LONE OAK TREE
C H ÂT E A U G U I R A U D G
COVENANT ISRAEL BLUE
SAUVIGNON BLANC, 2021
DE GUIRAUD BORDEAUX
C VIOGNIER, 2021
Gush Etzion is a winery famous for the superior quality of its white wines. This Sauvignon Blanc might well be my favorite of their lineup. It is sharp and crisp, with notes of lemon, kiwi, white grapefruit and lots of refreshing acidity. It’s a perfect pairing for fish.
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BLANC, 2019 Château Guiraud is famous for its incredible Sauternes, considered one of the world’s best dessert wines. G, their dry white wine, is also a blend of Sémillon and Sauvignon Blanc. Medium to fullbodied and bursting with aromas and flavors of honeydew, grapefruit and Asian pear, it can handle being served alongside a full feast.
Jeff Morgan and Ari Erle, the winemakers at Covenant Israel, have gathered a loyal following for their Viognier. I can easily understand why — this wine is flavorful yet refreshing, with some nice complexity to boot. Mediumbodied, this Viognier shows bright notes of pomelo, stone fruits and even a hint of pineapple. Try it with grilled or smoked fare.
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HERZOG LINEAGE MOMENTUS NV This is a fun, uncomplicated, off-dry sparkling wine made with Chardonnay and Chenin Blanc grapes that are grown in the Herzog family’s estate vineyard in Clarksburg, CA. It has delicious notes of sweet pear, guava and lime. It can stand up to spicy food and is a great pairing for heavier appetizers.
PAINT ME A PINK AND WHITE SUMMER BY: GABRIEL GELLER
TEPERBERG ESSENCE ROSÉ 2021 Teperberg has an excellent winemaking team — three winemakers all educated and trained in prestigious enology programs. This rosé is made from Mediterranean varieties, such as Grenache and Barbera. It is fragrant and has mouth-watering acidity, with delicate notes of orange blossom, cherries and strawberries. It’s a great match for a cold meal.
If you thought that we would go back to highlighting red wines after Shavuot, think again. This summer, take the opportunity to broaden your horizons and discover new white and rosé wines. Nothing epitomizes summer more than a cold glass of delicious rosé or white wine on a warm afternoon by the pool, beach or surrounded by the greenery of your backyard. You can (and should!) also throw in some sparkling wines for good measure. These wines can all be enjoyed on their own, but they will also enhance many foods.
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BY: SHIFRA KLEIN
The Jersey Shore (all 141 miles of it) has the highest concentration of oceanside boardwalks in the United States. The stretch of beaches along the towns of Deal and Long Branch offer kosher beachgoers a prime beach experience. Deal is a popular summer destination for the Syrian Jewish community. In fact, it is estimated that 80% of Deal's population is Sephardic Jews and that population jumps ten-fold during the summer. Due to the influx of so many kosherkeeping Jews during the summer months, the kosher scene has exploded beyond Deal into the neighboring towns of Eatontown, Long Branch and Red Bank. Last summer, we spent some time in Deal working on the Chanukah issue as part of a feature we did with The Special Children’s Center. We went back a few months later with our children during their Chanukah break and stayed at the Eatontown Sheraton. In March, we returned to celebrate Shlomo’s birthday at Salt Steakhouse, which happened to coincide with the launch of their exclusive Herzog wine library. We truly experienced the area in all seasons and, while there was a lot to do and enjoy year round, summer is the perfect time to enjoy the beach scene along with the variety of kosher food options. Another wonderful time to visit is during the early fall (think Chol Hamoed Sukkot outing). It is quieter and cooler than summer months and spending a day at any of the boardwalks provides a memorable experience.
TRAVEL
WHERE TO EAT The following are establishments that we visited ourselves and are all certified by JSOR. We have included a resource guide at the end, so you can find other establishments that may interest you as well. OURI’S MARKET
Beth Warren showing Shifra Klein around Kings Highway Glatt
Ouri’s is a kosher gourmet market with superior produce, gourmet pantry staples and groceries. Beyond that, Ouri’s has a variety of fresh salads, as well as coffee and ice cream stations worth waiting in line for. They also make a line of dips and spreads for Shabbat or anytime. Don't be surprised by the crowds, especially on the weekends! The food speaks for itself. 266 Norwood Avenue, Deal, NJ (732) 517-0785 KINGS HIGHWAY GLATT
Ouri's Market
The freezer at this spot is loaded with trays and trays of mazza, such as mechshi, kibbeh and lachmagine. On Thursdays and Fridays you will also find readyto-eat mazza. Stock up on Syrian delicacies to bring home. 250 Norwood Avenue, Deal, NJ (732) 660-1010 SLICES
This is a great place to stop for New York-style pizza with the family. The crust is the perfect balance of thin and crunchy. With an array of pizza toppings, falafel, pastas and fries, there is something for everyone. 250 Norwood Avenue, Deal, NJ (732) 531-6811 86
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TRAVEL
Salt Steakhouse
SALT STEAKHOUSE
The overall experience at this steakhouse is one of a kind, from the ambiance to the food. Upon entering, you are welcomed by an elegant bar backed by tiles resembling salt blocks. The restaurant has floorto-ceiling windows overlooking the boardwalk, as well as a dry aging room and a wood-fired oven. The food is classic kosher steakhouse fare done extraordinarily well. We highly recommend the flatbreads, which are cooked in a wood-burning stove. Salt is expanding for the upcoming summer season to offer a more casual bar area and menu in addition to their standard steakhouse menu.
This is the ideal spot for on-the-go meals on the beach. Located in Pier Village on the Long Branch boardwalk, LBK offers burgers, sandwiches, loaded fries and more. They have been closed this year, but plan to reopen this summer, so call or check their Instagram or website for updates.
15 Morris Avenue, Long Branch, NJ (732) 813-SALT (7258)
110 Ocean Avenue, Long Branch, NJ (732) 336-6633
LBK GRILL
PRIMAVERA RESTAURANT & BAR
Centrally located in a bright and airy space, this new dairy restaurant is a great spot for lunch or dinner. Menu options include Mediterraneaninspired appetizers, pastas and artisanal pizzas. 118 Norwood Avenue, Deal, NJ (732) 430-2073 BALAGAN66
This takeout spot for falafel or shawarma does
not have much seating, but the online ordering process is seamless, making it the perfect option for Israeli takeout.
available at the Brooklyn location.) 250 Norwood Avenue, Oakhurst, NJ (732) 508-9359
66 Monmouth Road, Oakhurst, NJ (732) 716-4200 AKIMORI
From the founders of Brooklyn’s kosher omakase sushi experience, Akimori’s second location provides the same high-quality sushi. (Note: Omakase is only JUNE 2022
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TRAVEL
WHAT TO DO BEACH
Bring a beach chair, sunscreen, snacks and a good book and hang out by the beach. BOARDWALK
New Jersey is famous for its boardwalks, offering a variety of entertainment for people of all ages in close proximity to kosher food. While there are plenty of boardwalks in this region, we focused on a few. See additional resources for more information. U-PICK FARMS PIER VILLAGE AT LONG BRANCH
This boardwalk is all about walking, shopping and dining. The walk is beautiful and serene and has public beach access. However, what stands out about Pier Village are the kosher options available — Salt Steakhouse, LBK Grill and more. There is public parking available at a minimal cost. ASBURY PARK
Asbury Park has a cool, charming vibe. The boardwalk is lined with unique boutique shops and is famous for its music, concerts and nightlife. JENKINSON’S BOARDWALK AT POINT PLEASANT BEACH An
old-school local fair vibe meets beachtown is what Jenkinson’s is all about. There is a small amusement park, batting cages, mini golf, an aquarium and lots of arcades. There is public beach access and public toilets. There are no official kosher options here, but it is located about 25 minutes from Deal and 25 minutes from Lakewood, so you can plan to stop in either direction to stock up on food for the day. 88
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Jersey is home to many U-Pick farms. The closest one to Deal is Eastmont Orchards, which offers seasonal picking and hayrides. SHOPPING
Enjoy a nice sunny day at the Grove at Shrewsbury, a high-end outdoor shopping mall. Want some AC and a classic mall experience? Visit Monmouth Mall instead. WATER ACTIVITIES
Try family-friendly pedal boating at Asbury Park Pedal Boats. Their swan-shaped boats can be rented for a fun ride across calm waters. Try Aquarentz for another boating experience or Shark Inlet Charters for fishing. Looking for an adventure? Try parasailing at Belmar Parasail, a family-owned business dedicated to ensuring you have the time of your life.
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TRAVEL
WHERE TO STAY WAVE RESORT
This new beach-front resort is located on the Long Branch boardwalk in the heart of Pier Village. Each of the 67 guest rooms features a terrace and the hotel has spa services, a gym and outdoor pool. It is located directly across the boardwalk from Salt Steakhouse and LBK Grill. It does get quite full during summer months, so be sure to plan ahead. 110 Ocean Avenue, Long Branch, NJ (732) 612-9283 BUNGALOW HOTEL
This modern boutique hotel is located across the street from Pier Village boardwalk. Since it’s not beachfront, it is a more affordable hotel option. 50 Laird Street, Long Branch, NJ (732) 229-3700 SHERATON EATONTOWN
This newly-renovated hotel is located a few miles from the beach and offers nice-sized rooms, a gym and an indoor pool. It’s surrounded by many food options and activities and is the perfect way to have the beach and boardwalk experience at a more affordable price point (plus, it’s points-friendly!). 6 Industrial Way, Eatontown, NJ (732) 542-6500
ADDITIONAL RESOURCES: • Chabadshore.com: The local Chabad offers shul, mikvah and eruv information for kosher travelers. • jsor.org: JSOR, the Jersey Shorebased hashgacha organization, is a member of AKO (Association of Kashrut Organizations) and a CRC recommended agency. Keep in mind that the standard of Cholov Yisroel, Beit Yosef meat and Bishul Yisroel for the Sephardic community varies between establishments, so please check each certificate for standards. We didn’t include every kosher establishment, since there are so many options in the area. However, JSOR’s website has an expansive list of all establishments and contact information if you have any additional questions. • Kosher GPS: Download this app to gain up-todate information on local kosher establishments. Available in the App Store or Google Play. • visitmonmouth.com: This website offers resources on what to do in the area. JUNE 2022
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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
B
B I N YA M I N A T H E T RU E G E M S O F I S R A E L
BINYAMINA WINERY is celebrating 70 years of production, while maintaining core values of quality, innovation and variety. As part of the celebration, the winery is launching a new campaign honoring the crucial relationship between wine and cuisine. This is an ideal opportunity to look into the history of the wines. Binyamina Winery was founded in 1952 by Joseph Zeltzer, who was a winemaker in Hungary before immigrating to Israel and sought to continue his career as a winemaker in Israel. Establishing a life in a new country is difficult enough, so it is noteworthy that his love for winemaking did not hold him back from continuing as an immigrant winemaker in a new land. As we know, Israel is a land of opportunity and Zeltzer continued to follow his passion. Upon arriving in Israel, Zeltzer established a winery named Eliaz, a tribute to his son who fell in battle during Israel's War of Independence in 1948. He soon began making wine in the center of what was then considered Israel's official wine region, in the small town of Binyamina. The site for the factory was chosen because jasmine, which is used to manufacture perfume essence, grew abundantly in the area. Binyamina Winery has come a long way since the days when production relied solely on local vineyards. Today, over 70 years later, the winery sources grapes from vineyards across the length of Israel, from the Golan Heights and Upper Galilee to the Judean Hills and Mt. Tabor.
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BINYA BINYA
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T THE OTHER SIDE OF THE CORK
The chief winemaker, Yonatan Shotts, studied Enology and Viticulture at the Faculty of Agriculture at Florence University in Tuscany, Italy. Yonatan brings a diversity of winemaking experiences from working at wineries in Australia, Italy and Israel. Binyamina is a sizable brand with many different series under it. The winemaker must be skilled in managing all the various labels and styles that the winery is known for. Binyamina’s lineup comprises wellestablished brands such as The Cave, the Chosen and Yogev. Among their most popular wines are those of the Chosen or Choshen series. The Diamond is particularly appreciated for good reason — it is a beautiful harmony of Cabernet Sauvignon, Merlot, Petit Verdot and Syrah. Aged 18-24 months in the finest French oak barrels, it is considered the crown jewel of the winery and is identified by its unique label. It is becoming more and more difficult to find on the shelves in both America and Israel. According to biblical sources, the Avnei Hachoshen was the breastplate stone that adorned the vest of the Kohen Gadol. Inspired by these precious stones and using the finest, most exceptional grapes, Binyamina's Chosen Series offers a taste of an ancient world with a modern touch. The next level is the Reserve series,
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which according to winemaker Yonatan Schotts, reflects the individuality of each grape's terroir and its relationship with the earth. Consisting exclusively of varietal wines, the Reserve series uses grapes harvested from vineyards located in the Judean Hills and the Galilee. Yogev, which means grape grower, is the next level in the lineup. The winemaker considers the wines that showcase the skill of the winegrowers. They instill their crops with character, Israeli roots and a genuine love of the land. The wines in the Yogev Series are blended using the finest grapes from the best vines cultivated by the most outstanding winegrowers. In honor of Israel's 70th anniversary and Binyamina Village's 95th anniversary, a new, entry-level line was created and named Moshava. Binyamina is committed to crafting wines for everyone. They continue to monitor global trends and consumer behavior to see the orientation for more localization of varieties and styles of wine. The more educated consumer constantly searches for unique styles and wines that are even more esoteric. In addition, the market asks for more premium quality wines and Binyamina is working hard to fulfill that request with a growing emphasis on production processes. Overall, Binaminya offers high value and exceptional quality for the price. I will drink to that. L'chaim!
They instill
their crops with their
character,
Israeli roots, and genuine love of the land.
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CHOLENT REDO
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CHOLENT REDO
TAKING INSPIRATION
from the won-
ders of rice, we were reminded of food blogger Shushy Turin’s chicken congee recipe from issue #21 (recipe available on the Fleishigs app). Congee is an Asian rice porridge — true comfort food — that can be prepared sweet or savory and is traditionally served at breakfast, but can accompany any meal. Many congee recipes are based on cooking leftover cooked rice in tons of liquid until the rice resembles a thick, creamy soup. Making it in a slow cooker instead of cholent was a no-brainer. The congee was light (but still filling) and unique — something that we appreciated for the summer months, especially when standing in a hot kitchen all Friday is not an option! The recipe is also so versatile — keep it super basic with rice, chicken, ginger and water or take it up a few notches with optional additions such as flanken, shiitake mushrooms and sweet potatoes, plus toppings like roasted mushrooms and soft-boiled eggs (which can be made before Shabbos), enhancing the overall gourmet factor and nutritional value of the dish as well. BY: SHIFRA KLEIN PHOTOGRAPHY BY: SCHNEUR MENAKER
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CHOLENT REDO
Overnight Chicken Congee Serves: 8-12
While far from a traditional cholent, the concept of it remains similar — a hot bowl of stew that cooks all Friday to serve on Shabbos. This congee tastes like the best mashup of chicken soup and risotto. 1½ 1 1 2 8
pounds bone-in, skin-on chicken thighs cup long-grain white rice (2½-inch) knob ginger, thinly sliced, or ⅓ cup ginger juice teaspoons kosher salt, plus more to taste cups water
OPTIONAL ADD-INS:
Toasted sesame oil, shiitake mushrooms, sweet potatoes, flanken O P T I O N A L TO P P I N GS :
Chopped scallions, chili oil, toasted sesame seeds, roasted mushrooms (recipe follows), soft-boiled eggs (recipe follows) 1. Add chicken, rice, ginger, salt, water and any add-ins of choice to a 5-quart (or larger) slow cooker. Cover and cook on low for 10 hours. 2. Remove chicken, shred and add back to congee. Serve with any toppings of choice.
Roasted Mushrooms Toss 2 (16-ounce) packages assorted mushrooms with 2 tablespoons olive oil and 1 teaspoon kosher salt. Roast in a 375°F oven for 20 minutes. Store in an airtight container in the fridge for up to 1 week.
Soft-Boiled Eggs Bring a pot of water to a rolling boil and prepare a bowl with ice water. Add desired amount of eggs, then reduce heat to medium-low and cook for 7 minutes. Transfer eggs to the bowl of ice water using a slotted spoon. Peel once cool enough to handle.
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CHOLENT REDO
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Nobody likes to bake in the summer — it’s just too hot to turn the oven on and the beach is simply a better place to be. I’ve updated four classic no-bake cereal treats, making them the perfect summer treats for Shabbat or any day!
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SOMETHING SWEET
Sweet and Salty Muddy Buddies
3. Pour chocolate mixture over cereal and mix well with a spatula until the cereal and pretzels are completely coated.
2
cups chocolate puff cereal or similar chocolate cereal
Serves: 8-12
1
cup chocolate chips
4. Add confectioners’ sugar to a large Ziploc bag, then add cereal mixture. Seal the bag and shake well until fully coated. Add Viennese crunch and shake once more. Transfer muddy buddies to an airtight container or jar and store at room temperature or freeze.
½
Adding pretzels to this favorite treat gives it the perfect touch of saltiness to balance the sweet. Double the recipe and give some to a friend in a pretty jar! EDITOR’S NOTE: Viennese crunch is decadent toffee enrobed in chocolate and rolled in chopped nuts. If you can’t find (or to make it nut free), use chocolate and/or butterscotch chips instead. 6 2 3 1 1 2 1
cups Corn Chex cups mini pretzels bars high-quality chocolate, roughly chopped cup cookie butter teaspoon flaky sea salt cups confectioners’ sugar cup chopped Viennese crunch
1. Pour cereal and pretzels into a large mixing bowl and set aside. 2. Add chocolate and cookie butter to a microwave-safe bowl and melt in the microwave in 20-second increments, stirring well in between, until fully melted. Mix in flaky salt.
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Chocolate “Babe Ruth” Bars Serves: 12
This recipe is inspired by one of my alltime favorite treats, Babe Ruth chocolate bars. Feel free to swap out the cereals for your favorites. NOTE: You can eliminate the peanuts and use crunchy peanut butter instead for the bars. FO R T H E C RU ST:
2 ¼ ¼
cups old-fashioned oats cup peanut butter cup honey
FO R T H E BA RS :
4-5
cups cornflakes or similar cereal
cup salted peanuts, optional
1
cup peanut butter, plus more for drizzling
1
cup light corn syrup
¾
cup brown sugar
¼
cup sugar
1. Line a 9x13-pan with parchment paper. For the crust, mix oats, peanut butter and honey, then press evenly into the bottom of the pan. 2. For the bars, add cereals, chocolate chips and peanuts (if using) to a large bowl. Set aside. 3. Add peanut butter, corn syrup and sugars to a saucepan over medium-high heat and stir until melted. Pour over cereal mixture and mix well until fully coated. 4. Press cereal mixture into the prepared pan in an even layer. 5. Add 1-2 tablespoons peanut butter to a piping bag or small Ziploc bag and cut off the bottom corner. Drizzle over bars, then refrigerate for about 2 hours to set. Once cool, slice into bars.
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SOMETHING SWEET
Classic Peanut Butter Cups Yield: 12
Everyone’s favorite chocolate, just homemade! These are completely customizable, so feel free to use any nut butter of choice (i.e. almond, cashew, sunflower and even tahini). This also works with any chocolate — milk, semisweet or bittersweet. 1 10 ½ 2
cup peanut butter graham crackers or tea biscuits, crushed cup confectioners’ sugar cups chocolate chips
1. Line a muffin tin with paper liners and set aside. Add peanut butter to a microwave-safe bowl and microwave for 30 seconds. Add crushed graham crackers and confectioners’ sugar and mix well. Set aside. 2. Add chocolate to another microwavesafe bowl and melt in 30-second increments, stirring in between, until fully melted. 3. Spoon some chocolate into the bottom of each muffin liner, spreading it up the sides. Place a spoonful of the peanut butter mixture into the center of each cup, then top with more melted chocolate. Smooth out the tops. Refrigerate for about 1 hour to set.
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SOMETHING SWEET
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SOMETHING SWEET
Halva Date Turtles Yield: 12
This date caramel is so sweet and creamy — it’s the perfect nondairy caramel substitute! Whip up a big batch and keep in the fridge for up to a week. I love to drizzle it on ice cream or serve alongside some apples for dipping. NOTE: For extra sweetness and texture, use candied pecans. FO R T H E DAT E CA R A M E L :
16 4-6
fresh Medjool dates, pitted tablespoons non-dairy milk Pinch of salt
FO R T H E T U RT L E S :
1½ 36 ½
cups high-quality chocolate chips pecans cup halva, crumbled Flaky sea salt
1. Line a baking sheet with parchment paper and set aside. For the date caramel, add dates, milk and salt to the bowl of a food processor fitted with the “S” blade attachment. Process, scraping down the sides of the bowl several times, until a creamy caramel forms. Set aside. 2. For the turtles, add chocolate to a microwave-safe bowl and microwave in 15-second increments, stirring well in between, until fully melted. 3. Pour chocolate in 12 dollops onto the prepared baking sheet, reserving some for topping. Top each dollop with 3 pecans, then 1 tablespoon date caramel and some halva. 4. Spoon remaining melted chocolate over the turtle until mostly covered. Sprinkle with flaky sea salt. Refrigerate for about 1 hour to set.
Rosa Seidenwar trained as a pastry chef at Estella in Tel Aviv. She started blogging on Instagram, creating quick and easy dessert recipes. In addition to blogging, Rosa is a stop motion artist, creating scroll stopping animations for various brands. Rosa lives with her husband and five kids in Southern Israel. Find Rosa on Instagram @rosa_lilyrose or on her website rosaseidenwar.com. JUNE 2022
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R E C I P E
I N D E X
CONDIMENTS & EXTRAS 23 “Bacon” Chimichurri 25 Mushroom Onion Dip FF 42 Cocktail Sauce
75 Tuna Crudo M Q
CHICKEN & DUCK
48 Nori Powder
56 Chicken with Tomatoes and Peppers FF
48 Furikake
66 Braised Herbed Chicken FF
65 Charred Lemon Vinaigrette
76 Crispy Duck with Celery Root Purée and Cherry
69 Mint Chimichurri Q 75 Citrus Aioli Q 75 Scallion Oil M 76 Cherry Balsamic Gastrique M
SALADS & SIDES
Balsamic Gastrique 96 Overnight Chicken Congee
MEAT 22 Broiled Hanger Steak Q 22 Pan-Seared Hanger Steak Q
35 Burika
22 Grilled Hanger Steak Q
62 Zucchini Pea Soup with Roasted Peas FF Q
22 Sous Vide Hanger Steak
62 Roasted Peas M Q
23 Hanger Steak with “Bacon” Chimichurri
65 Market Arugula Salad with Charred Lemon Vinaigrette
25 Hanger Steak Crostini FF Q
66 Market Allium Rice
26 Grilled Hanger Steak with Sweet Potatoes FF M
70 Roasted Asparagus M Q
28 Steak Salad FF M Q
76 Celery Root Purée
69 Baby Lamb Chops with Mint Chimichurri M Q
80 Fennel and Apple Salad Q
106 Cauliflower Meatball “Parmesan” FF Q
96 Roasted Mushrooms M 96 Soft-Boiled Eggs FF M Q
SWEET TREATS 79 Torta Caprese with Macerated Strawberries
FISH
104
50 Surimi Rangoons
79 Honeycomb Crunch
42 Coconut Surimi Shrimp with Cocktail Sauce
100 Sweet and Salty Muddy Buddies FF
43 Sweet and Spicy Surimi Green Beans
100 Chocolate “Babe Ruth” Bars
44 Surimi Matchstick Salad Q
101 Classic Peanut Butter Cups FF M
48 Sushi Bake FF
103 Halva Date Turtles
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KEY: FF Family-Friendly M Minimal Ingredients Q Quick www.fleishigs.com
LAST BITE
Cauliflower Meatball “Parmesan” Serves: 6
By: Shifra Klein
This recipe is so easy for a summer weeknight when you want to throw dinner together quickly. Made from four store bought ingredients, it truly brings something new and delicious to the table. After preparing it in our home a few times, I knew we had to share it. NOTES: • To make it dairy, use vegan meatballs (such as Beyond or Impossible Foods) and dairy cheese. • Find beef meatballs in the freezer section of most kosher supermarkets (such as Meal Mart) and use non-dairy cheese. We recommend the Violife brand of shredded non-dairy cheese — it melts wonderfully. Find the vegan Parmesan recipe from issue #26 on the app.
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• Use parchment paper for a completely mess-free sheet pan dinner. 1 1 2 2
package frozen breaded cauliflower florets package frozen meatballs (see head note) cups marinara sauce cups non-dairy shredded mozzarella cheese Vegan Parmesan (see head note) Fresh basil, for garnish
1. Preheat oven to 400°F. Arrange cauliflower in a single layer on a baking sheet. Cook for 15 minutes. 2. Add meatballs and cook for an additional 12-15 minutes. 3. Pour sauce over the meatballs and cauliflower and top with cheese. Cook for an additional 8 minutes, until cheese is bubbly and golden brown. Top with vegan Parmesan and garnish with basil.
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