Fleishigs Magazine Issue 043 - December 2022

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USA $6.99 CAN $9.99 / UK £6 SA R90 / ISR 25₪

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EIGHT WONDERFUL GIFTS

for Eight Wonderful Days EMERGING FROM DARKNESS: CHANUKAH Understand Chanukah in a refreshing new light, as expounded by the Maharal, the Ramchal, Rav Tzadok HaKohen, and the Sefas Emes.

RABBI JJ HECHT The story, legacy, and impact of Rabbi JJ Hecht, a pioneer of Jewish outreach and fearless leader of American Jewry.

CHANUKAH: CAPTURING THE LIGHT Drawing on a vast array of classic and contemporary sources, renowned teacher and bestselling author Rabbi Immanuel Bernstein presents a deep and profound understanding of Chanukah, which will illuminate the eight days of the festival — and the entire year.

THE FEIGENBAUM SIDDUR Geared for teenagers and written by a master mechanech, this siddur will help teens gain a connection to tefillah, which will grow with them as they take their next steps in life.

MISHLEI An exploration of the first five chapters of Mishlei through the lens of Midrash, Gemara, and classical commentaries, allowing the reader to access the extraordinary and eminently relevant wisdom within.

BERACHOS OF PRAISE Sourced and organized for easy use, Rabbi Freilich brings clarity to the often-neglected halachos of uncommon blessings — including earthquakes, bodies of water, miracles, seeing old friends, and much more.

MY SPECIAL UNCLE Come meet Uncle Dovie! Masterfully written and illustrated, this is an excellent resource for teaching sensitivity toward and appreciation of those with special needs.

39 THINGS YOU CAN DO ON SHABBOS — FOR KIDS Teach your kids to love Shabbos with this amazing book that highlights the many special things we can only do on Shabbos.

VISIT US ONLINE AT MOSAICAPRESS.COM Mosaica Press books are available for purchase at MosaicaPress.com and your local Jewish bookshop.

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CHANUKAH FEAST

HOT POT

10

EDITOR’S LETTER

12

THIS MONTH’S CONTRIBUTORS

18

COOKBOOK Latest releases

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GIFT GUIDE Chanukah made easy

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ESSENTIALS Chinese pantry

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L’CHAIM A cocktail inspired by

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BUTCHER'S CUT

Chinese five spice 32

TREND Dandan noodles and mapo tofu

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SHABBAT FEAST Cold chinese spread

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SPARE RIBS

SEASONAL Highlighting Chinese vegetables

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CULINARY SCHOOL The wok

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TRAVEL Las Vegas, Nevada

90

RESTAURANT CHRONICLES The story behind Bambu Pan

104 BACK POCKET

DIM SUM

Asian in Miami, plus some classic kosher Chinese spots 96

BREAKING BREAD Steamed buns and scallion pancakes

102 L’CHAIM Wines fit for a Chinese feast 104 RECIPE INDEX 106 LAST BITE Gefilte Fish Toast

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EDITOR'S LETTER

WHEN WE DID our cholent crawl back in 2019, we were surprised to see sesame chicken on the menus of most of the kosher delis we visited.

Who would think that amongst cholent, kugel, chopped liver and pastrami, there would also be a stellar selection of Chinese food? Chinese food is a cuisine very much beloved amongst kosher consumers.

My first official dining experience was at the iconic Shang Chai on Flatbush Avenue in Brooklyn; no one did a buffet quite like Shang Chai.

However, let's be real — the Chinese food on the menus at most kosher restaurants is not what one would consider authentic Chinese food, but rather what it has come to mean in America and the kosher world.

Authentic Chinese food is complex, varies by region and dates back over 4,000 years! China is a very large country, about the size of the United States and far more populous. Each of the eight regions has its own signature cooking style and ingredient list.

In the Sichuan region, for example, the recipes are all about balanced spiciness. We took a lot of inspiration from this region; Chef Eli Redlich shares some of his favorite Sichuan recipes — dandan noodles and mapo tofu. Hunan cuisine is similar to Sichuan, but with less oil and more of an emphasis on wok cooking, which we cover in depth as well. There are six other Chinese cuisines, each with their own unique style that one can spend a lifetime exploring.

In the mid-19th century, during the Gold Rush era, there was an influx of Chinese immigrants (mostly from the Canton province) to America,

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THE CHANUKAH ISSUE

which began the fusion of cuisines.

Chinese immigrants missing a taste of home began cooking authentic dishes with ingredients available to them. In 1849, in San Francisco, the first Chinese American restaurant, Canton, opened its doors. Interestingly, many Chinese dishes we know and love today, like General Tso’s chicken, sesame chicken, wonton crisps and fortune cookies, cannot be found in the history of authentic Chinese cuisine.

Rather, they were adapted to the American palate and the ingredients available at the time.

We were inspired not only by these familiar Chinese American classics, but how to cook them to perfection.

Cookbook author and culinary instructor Naomi Ross breaks down everything you need to know about the wok and how to master basic techniques at home so that you can cook without an exact recipe. We also explore Chinese pantry ingredients and a new world of vegetables. I encourage everyone to visit an Asian market to see what gems you can find.

Chanukah is the season of frying; beyond the deep-fried and stirfried, we have lots of exciting festive recipes to get you through the season.

If you are on the lookout for a fun, interactive party meal, turn to the hot pot (another Sichuan specialty) feature. However you decide to celebrate, we hope this issue helps bring your family and friends together over some old and new Chinese food favorites.

Bitayavon, Shifra

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Tieber MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Shifra Klein KITCHEN ASSISTANTS Samantha Frank Adina Silberman 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.

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T H I S M O N T H 'S C O N T R I B U TO RS :

ADINA SILBERMAN is trained as a dentist and is passionate about home cooking. 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.

NAOMI ROSS is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released this month. Follow her at @naomirosscooks on Instagram or visit her website naomirosscooks.com.

BARI MITZMANN is a Brooklyn native who now lives in Las Vegas.

She is a content creator, social media marketing consultant and the host of the Woman of Valor podcast.

Her content is aimed to provide empathy and comic relief to life’s struggles. She is the founder of the nonprofit Hakol B’Seder, where she aims to create inspirational content.

Find Bari on Instagram @barianna and @womanofvalorpodcast or online barianna.com and thewovlife.com.

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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 pursuing a degree in medicine. He currently balances both careers, offering multi-course dinner parties during his downtime and occasionally selling both sweet and savory goods on WoodSpoon from his Brooklyn apartment. You can find him on Instagram @thechefeli.

ELISHEVA TAITZ developed a passion for cooking at a very young age, spending her early years absorbing any and all knowledge from cookbooks, magazines and old-school food TV. After graduating with a master’s degree, Elisheva went on to work fulltime in the corporate healthcare industry and is also a food writer, recipe developer and the editor of Fleishigs Magazine. She is a mom of three and lives with her family in Cedarhurst, NY. Find her on Instagram @thatswhatshemade.

SHIFRA KLEIN is a food writer, food stylist and the co-founder and editor-in-chief of Fleishigs Magazine.

With over a decade of experience in food publishing (first with Bitayavon Magazine and then Joy of Kosher Magazine) under her belt, Shifra and her husband Shlomo went on to establish the world’s premier kosher food and lifestyle magazine.

Shifra is passionate about literature, psychology and child development.

In her spare time you will find her perusing the aisles of food markets and book stores, far and wide.

BOSH BOSHNACK (aka B-Sh) began his culinary journey at 16 years old in an old-school butcher shop. It was there that he learned techniques for meat butchery and cooking skills from three generations of butchers. He smokes and cures meat in his garage as a hobby and currently consults various restaurants and caterers in the art of smoking and curing meat. Expect some pop-ups featuring B-Sh in the near future. Follow Bosh on the popular Facebook group Kosher Sous Vide or on Instagram @boshsmeat.

NAFTALI HANAU is the CEO of Grow & Behold, which specializes in expertly-butchered premium quality kosher meats that are shipped nationwide. Naf’s passion for kosher meat led him to learn shechita before founding Grow & Behold with his wife Anna, producing pasture-raised beef, veal, lamb and poultry with no hormones or antibiotics. Find out more at growandbehold.com.

NAPHTALI SOBEL is a culinary consultant and private chef based out of New York. His years of experience from some of the top kosher catering companies and Passover programs has allowed him to succeed in giving his clients unique menus. With a global approach, Naphtali redefines cuisine by creating whimsical, out-of-thebox, delicious bites. He can be found on Instagram @naphtalisobel.

GABRIEL GELLER fell in love with wine when he moved from Switzerland to Israel and discovered the burgeoning Israeli wine industry.

Since 2008, Gabriel has been a wine writer and critic for a variety of media outlets, as well as a consultant to wineries, hotels, importers, distributors and wine shops across the world. Gabriel joined Royal Wine Corp. after over 15 years of experience in the wine industry. Reach Gabriel via Instagram @kosherwine_gg or email ggeller@royalwine. com. Check out his Facebook group, Kosher Wine: Sharing and Experiences, which has quickly become the largest online forums dedicated to kosher wine.

JAKE NIMAN is the founder of MixCraft, a company focused on bringing the high-end kosher cocktail experience to parties. After five years of developing his skills, Jake left his marketing job to fill this void in the kosher industry. Jake’s finishing touches and a keen attention to detail mark his passion for mixology and craft cocktails. MixCraft is available for hire in the tristate area and beyond. You can reach Jake on Instagram @mixcraftevents or online mixcraftevents.com.

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Join Marla as we explore creative and nutritious salads to add to your weekly favorites!

Newly released cookbooks

COOKBOOK

BY: ELISHEVA TAITZ

With a multitude of blogs and digital access to any recipe at our fingertips at any moment, cookbooks, whether old classics or new, remain timeless.

It is especially fascinating to see the evolution of kosher cookbooks over the last few decades and the emergence of all sorts of genres within the kosher landscape.

Here are some of the newest cookbooks that would make perfect Chanukah gifts.

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THE KOSHER PALETTE: REVISED ANNIVERSARY EDITION

BY SUSIE FISHBEIN The classic cookbook, which was originally published in 2002 as a fundraiser for the Joseph Kushner Hebrew Academy in Livingston, NJ, took the kosher world by storm. With few cookbooks on the market at the time geared towards the kosher home cook, The Kosher Palette quickly gained a chief role in thousands of kitchens across the world. After being out of print for a few years, the recently released anniversary edition’s sturdy binding is an upgrade from the original spiral style, and new tips and alternatives are peppered throughout. With over 300 tried-andtrue recipes, this cookbook belongs in every kosher household. $37.99

BEST OF KOSHER COOKBOOK: ICONIC AND NEW RECIPES FROM YOUR FAVORITE COOKBOOK AUTHORS This new collaboration brings forth the greatest recipes from 30 of Artscroll’s best-selling cookbooks. From new photography and styling to added author tips, tweaks, adaptations and behind-the-scenes looks, new life is breathed into these favorite recipes.

Plus, there are some new recipes as well, making this book perfect for the avid cookbook collector. The cookbook authors celebrated in this book are Chanie Apfelbaum, Between Carpools, Miriam Pascal Cohen, Victoria Dwek, Susie Fishbein, Rivky Kleiman, Sina Mizrahi, Renee Muller, Naomi Nachman, Daniella Silver, Danielle Renov, Leah Schapira and Rorie Weisberg. $39.99

MODERN JEWISH COMFORT FOOD: 100 FRESH RECIPES FOR CLASSIC DISHES FROM KUGEL TO KREPLACH

BY SHANNON SARNA Comfort food is the ultimate unifier — every culture, race and religion has a collection of these dishes that are passed down from ancestors, and although they may come with iterations, the crux of the dishes remains the same and stands the test of time. This is the foundation for The Nosher editor Shannon Sarna’s newest cookbook. Shannon once again brings the same clear instruction and visual guidance as she did in her first book Modern Jewish Baker. The collection of approachable, comforting recipes is a beautiful homage to the invisible thread that connects food and people around the globe. $30

JEWISH FLAVOURS OF ITALY: A FAMILY COOKBOOK HARDCOVER

BY SILVIA NACAMULLI London-based food writer Silvia Nacamulli celebrates her RomanJewish heritage in this soon-to-bereleased cookbook. With personal stories honoring her family and the country she was born and raised in, Silvia merges traditional Italian-Jewish dishes with modern adaptations, beautiful photography and easy-to-follow instructions. Among over 100 recipes, learn how to make delicacies like carciofi alla giudia (fried artichokes), one of the most well known dishes of Roman Jewish cuisine. Whether cooking a weeknight family dinner or a lavish holiday meal, explore Italian culture through this fresh cuisine. $39.95

THE KIDS BOOK OF CHALLAH: CHALLAH ADVENTURES FOR THE WHOLE FAMILY

BY ROCHIE PINSON Rochie Pinson’s acclaimed first cookbook, Rising: The Book of Challah, is dedicated to the art of challah. After much success, Rochie’s newest book is dedicated to teaching the art of challah to the next generation! Not only is Rochie’s book beautiful to look at, from the photography to playful illustrations, but it breaks down every step — from the recipes and ingredients to the blessings and traditions we keep. Beyond the recipes, Rochie’s knowledge as a Rebbetzin and community leader arms her with the ability to explain these traditions surrounding the Jewish holidays and Shabbos in ways that are relatable and enjoyable.

Rochie’s warmth comes across in every recipe and will put a smile on the faces of children (and children at heart!) of any age. $29.99

THE GIVING TABLE

BY NAOMI ROSS Naomi Ross, a seasoned culinary instructor, delivers well researched, well thought out recipes and skills, while conveying a full positive cooking experience. What sets The Giving Table apart is conveying the greater meaning surrounding food and eating, drawing inspiration from the feelings we get when we approach food as a gift.

Naomi’s recipes evoke joy and inspire you to want to be in the kitchen and share that gift with those surrounding you. $38.99

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Get a free gift with any Menorah purchase ($35 value) Use code: FLGIFT

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ESSENTIALS

Gift Guide SHOPPING LOCALLY is the secret sauce to finding unique, curated gift ideas.

For this Chanukah season, we visited a few boutique gift shops for ideas on what to give the cooks in your life. There is something about supporting local, most often family-owned stores, that makes for a great experience.

DE BUYER COPPER MIXING BOWL Constructed of 100% copper with a cast iron handle, this luxury mixing bowl is intended for beating cream, egg whites or delicate batters.

The rounded shape is conducive for folding in air, allowing for light and fluffy results. $190.95

BLUECASHEW KITCHEN HOMESTEAD, a shop located in Kingston, NY, is committed to selling high-quality items that will last a lifetime. If you happen to be in the area, which is especially lovely this time of year, stop in and peruse their unique collection of houseware and gift items (and check out their schedule of culinary workshops!).

37 N Front Street Kingston, NY 12401 (845) 514-2300 bluecashewkitchen.com

FREDERICKS & MAE CUTTING BOARDS Available in two convenient sizes (11x16 and 8x6), these cutting boards can be used for both prep and presentation. Crafted from professional-grade plastic, they are heavy duty and dishwasher safe for easy clean up. $42-$98

FREDERICKS & MAE CONFETTI KNIVES Available in paring, utility, chef’s and bread, these steel knives are made from the same food-grade plastic as the cutting boards. The confetti style is a festive and fun addition to any knife collection. $70-$110

RÖSLE LOCKING TONGS THE ORGANIC COMPANY OVEN GLOVE This 100% cotton oven glove is part towel, part oven mitts. The one-piece can hang over your oven handle for easy reach — a practical addition to the kitchen.

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For the tea aficionado, brew fresh tea leaves directly in this glass mug. The stainless steel insert and cover are easily removable to enjoy a piping hot cup of tea any time.

These are not your ordinary tongs. The patented stainless steel tongs open automatically when lifted and close when put down. The sleek design enables easy storage. Available in 11.8 inches and 9 inches, with or without silicone.

$42

$40-$62

P&T BREWING MUG

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GIFT GUIDE

DE BUYER CRÊPE PAN AND CRÊPE TURNER Try this multi-purpose crêpe pan and turner made in France. Crafted from blue steel, which is a combination of iron and carbon, make crêpes, tortillas, quesadillas, pancakes and more in this durable pan. The turner is the perfect shape for turning thin, delicate crêpes. $38 and $6

SWISS DIAMOND FRY PAN WITH LID This nonstick, oven safe, 12.5 inch frying pan has a patented nonstick coating and a lid. Made in Switzerland and reinforced with diamonds, this pan is durable and made to last. Made with healthy cooking in mind, you'll never need unnecessary oil or fats. $194

BAYOU CLASSIC 28-IN CAST IRON REVERSIBLE RECTANGULAR GRIDDLE For the avid griller, this 28-inch reversible griddle is great to have on hand for both indoor and outdoor grilling. With grill ridges on one side and a flat top on the other, it’s a multipurpose workhorse. Plus, with proper care, cast iron can last a lifetime. $104.88

JONESES is a modern, beautiful store in the heart of Cedarhurst, NY that sells electronics, music equipment and home and kitchen items. Here are some of our gift picks.

Central Avenue Cedarhurst, NY 11516 (929) 244-2015 MOMA WIRE MESH BOWL Whether used for fruit, bread or simply on display, this uniquely designed bowl, available in multiple colors, will add a pop of color to your home. $55

jonesesnyc.com

SWISSMAR LUGANO 9-PIECE CAST IRON CHEESE FONDUE SET Many have the custom of eating dairy on Chanukah, so this fondue set is the perfect addition to a party. The set comes with an enamel-coated cast iron pot in a vibrant blue color, six fondue forks, a wrought iron warmer and a dual-function burner. Alternatively, use it for chocolate as part of a dessert bar. $120

OONI KARU 12 MULTI-FUEL PIZZA OVEN

THE ORGANIC COMPANY GIANT KITCHEN TOWEL This giant towel (roughly 5 feet by 2 feet), available in multiple colors, can come in very handy for the busy home cook. It’s machine washable and made from 100% organic cotton.

For authentic wood-fired pizza, this backyard oven is all the rage. Cook Neapolitan-style pizzas in seconds to the delight of your friends and family. To be compatible with gas, just purchase the Ooni gas burner attachment. $399

$49

DECEMBER 2022

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ESSENTIALS

The Chinese Pantry BY: ELISHEVA TAITZ

These days, we are very fortunate to be able to find many authentic ingredients for Asian cooking in mainstream markets that have kosher certification.

If you’re willing to go beyond the local grocery store, a trip to the local Asian market (such as H-Mart or 99 Ranch Market) will transport you. Back in the 90s, my brother discovered a small (hole-in-the-wall is not an exaggeration) Chinese market on the corner of my grandmother’s block in Queens, NY. It was there that we first discovered that we could buy sushi rice, rice vinegar and nori to make sushi at home when sushi itself was barely available to the kosher market. Since then, I have loved perusing the aisles of Asian markets to see what gems I could find that happen to be kosher, whether it be sauces and dried noodles or varieties of produce I’d never heard of. Here we showcase some easy-to-find products that can be found not only at Asian markets, but on Amazon as well. It also can’t hurt to have a conversation with the buying manager at your local kosher supermarket to see if it’s worth bringing the product in.

HOISIN SAUCE Sometimes referred to as “Asian ketchup,” use this flavor-packed condiment in Basic Sesame Chicken Sauce (page 69), Dandan Noodles (page 35), Char Siu-Style Spare Ribs (page 58) or as a dipping sauce for Dim Sum (page 88).

TAMARI SAUCE

GOCHUGARU (KOREAN STYLE RED PEPPER) Traditionally used in kimchi, gochugaru can be added to your dishes for an unparalleled bright red color and signature heat. Use in the Chili Crisp (page 42). The popular spicy condiment gochujang (i.e. chili paste) used in the Mapo Tofu (page 35) is actually made using gochugaru.

SHAOXING WINE This fermented Chinese wine is produced in traditional fashion in Shaoxing, China and imparts a unique flavor in Dandan Noodles (page 35).

Tamari is a gluten-free soy sauce that is slightly sweeter and less salty than traditional soy sauce. Use it wherever soy sauce is called for.

FRESH NOODLES AND WONTON WRAPPERS

BLACK VINEGAR

CHILI CRISP

SICHUAN PEPPERCORNS

The deep umami flavor of black vinegar is unlike any other. Use it in Dandan Noodles (page 35) and Mapo Tofu (page 35). If you don’t have it, Chef Eli Redlich recommends using equal parts rice vinegar and balsamic vinegar.

Recently, a few kosher certified chili crisps have popped up on the market, allowing you to buy it instead of making the homemade version on page 42. It truly packs a punch and adds a phenomenal layer of flavor to the Seeded Cucumber Salad (page 42), Sesame Seared Tuna (page 42) and Spicy Cold Tofu (page 40).

The Chinese hot peppercorns are used to impart tingly heat into Chinese Five Spice Fizz (page 24), Hot Pot Broth (page 29), Dandan Noodles (page 35) and Mapo Tofu (page 35). According to most kosher certifying agencies, whole peppercorns do not require specific kosher certification.

Twin Marquis brand in particular has an array of fresh noodles, wonton wrappers and dumpling wrappers.

The products freeze well too, so stock up if you see them! The lo mein and udon noodles are favorites, worlds away from their dried counterparts.

Use the cooked noodle variety to accompany Dandan Noodles (page 35) and Chicken Stir-Fry with Mixed Vegetables (page 73), allowing for a super quick stir fry. The wonton and eggroll wrappers come in handy for Dim Sum (page 88).

The products pictured are all certified kosher by various certifying agencies. Please double check before purchasing.

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Five Spice Fizz

Five Spice Syrup

Serves: 1

Yield: 1⅓ cups

This custom cocktail was inspired by the flavors of this issue — the Chinese five spice is the perfect accompaniment to the bright cocktail. Egg whites are used to get that signature foam, adding a rich, creamy texture to balance the sharp flavors of the gin. The best way to get the ultimate foam is the dry shake method. First, shake the egg white without ice, then add the ice and continue shaking until foamy.

Add 1 whole star anise pod, 1 teaspoon whole Sichuan peppercorns, 1 teaspoon whole fennel seeds and 5 whole cloves to a dry saucepan over high heat; toast for 1-2 minutes, until fragrant.

Add 1 cup sugar, 1 cup water and 2 cinnamon sticks; stir over medium heat until sugar dissolves and is lightly simmering (do not bring to a boil). Remove from heat, cover and let sit for 2 hours. Strain and keep refrigerated until ready to use.

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mandarin orange wedges ounces Roku Gin (or your preferred gin) egg white (roughly ¾ ounce) ounce fresh lemon juice ounce Five Spice Syrup (recipe follows) Ice, for shaking ounces ice cold club soda Dehydrated orange slice, for garnish Whole star anise pod, for garnish

Fleishigs

DECEMBER 2022

1. Add orange wedges and gin to a cocktail shaker; muddle to extract the juice. Add egg white, lemon juice and syrup. Seal the shaker and dry shake (without ice) for 10 seconds.

2. Add ice and shake for another 10-15 seconds. Double strain into a chilled Collins glass.

3. Top with cold club soda. Garnish with orange slice and star anise pod. www.fleishigs.com

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AUTHENTIC ITALIAN FOOD

Seasonin� Amore ‘TIS THE

OF

Cozy up with Tuscanini’s buttery-soft Italian chestnuts. From the hilltop harvesters to the street roasters, castagne boast deep roots in Italian cuisine and tradition. Enjoy Tuscanini’s Salt & Pepper seasoned Italian Chestnuts anytime, anywhere.

Happy snacking — buon spuntino!

AVAILABLE IN ORIGINAL AND SALT & PEPPER

CHANUKAH FEAST

How - To

H T

Pot BY: SHIFRA KLEIN

P H OTO G R A P H Y BY: S C H N E U R M E N A K E R THE HOT POT CONCEPT ALWAYS INTRIGUED ME. A large cast iron pot of steaming, super flavorful broth is served tableside with an array of raw ingredients, from thinly sliced meat to fresh herbs and julienned vegetables, to create a customized soup bowl experience. An ideal party dish, it is simultaneously delicious and entertaining. I had my first hot pot at Tabernacle, a fairly new fine dining restaurant in midtown Manhattan, and I was inspired to learn more about it and recreate it at home.

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CHANUKAH FEAST

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CHANUKAH FEAST

t o P t o H ns Add-I There is almost nothing you can't serve with a hot pot — the options are endless. The key is to offer various cuts of vegetables and very thinly sliced meats. Here are some suggestions: • Variety of mushrooms (enoki, wood ear, king oyster, shiitake, etc.)

• Cooked noodles (lo mein, ramen, rice noodles) • Silken or fried tofu • Chopped scallions or chives • Kosher filet mignon (par frozen and very thinly sliced) • Napa cabbage • Bok choy • Julienned carrots • Chili crisp • Baby corn

r e th a G d n u o 'R How To: 28

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This Chinese tradition dates back centuries. It is said that Mongolian warriors cooked broth in their helmets and seared meat on their shields. The idea of a piping hot broth as a base for quickly cooking various ingredients spread throughout various regions of China, with each region adapting it to fit their preferred flavor profile. In the Yunnan province, for example, hot pots are all about mushrooms. The Sichuan province is famous for their chili-packed hot pots, while in Beijing, hot pots typically consist of lamb and a broth flavored with mushrooms, ginger and scallions.

1. Make a broth.

2. Set the pot of broth on an electric burner on the table to keep warm.

DECEMBER 2022

3. Set out a variety of bowls and individual ladles and chopsticks (forks for those who aren’t chopstick savvy).

4. Prepare an array of broth add-ins.

5. Have everyone create their own customized bowl of soup. www.fleishigs.com

CHANUKAH FEAST

Hot Pot Broth Serves: 12

The spice level of the broth is totally optional — feel free to adjust the chili quantities according to your preferred spice level.

2 2

tablespoons vegetable oil tablespoons Sichuan peppercorns, optional 2-8 dried Sichuan chilis or 1-2 fresh Fresno chilis, chopped 2 whole star anise pods 1 (2-inch) knob fresh ginger, peeled and sliced Zest of 1 orange 10-12 cups chicken or beef broth 2 tablespoons soy sauce 1 tablespoon hoisin sauce 6 dried shiitake mushrooms 1 cup daikon radish, peeled and sliced 2 ears corn, halved 3 scallions, chopped Optional add-ins (see sidebar above) 1. Heat oil in a large pot or Dutch oven over medium-high heat. Add Sichuan peppercorns (if using), chilis, star anise, ginger and orange zest; sauté until aromatic, about 1 minute.

2. Add broth, soy sauce, hoisin sauce, dried shiitakes, daikon, corn and scallions.

3. Cook for 20 minutes, until daikon is tender.

The following soup base is my Jewish-American take on the hot pot. I received incredible feedback when I served it during Chol Hamoed Sukkos, and it would serve as a fun dinner party idea for a festive Chanukah gathering as well. You can even add some mini potato latkes to the array of ingredients for another textural element.

Want to serve hot pot on Friday night? It's very simple. Transfer the broth to a soup terrine, which will keep the broth hot but not quite as hot. Since the broth might not be hot enough to cook the raw ingredients, blanch (or even roast) the vegetables ahead of time and serve pre-seared meat (even tofu would be great!).

LET IT DIP.

The hot pot is a perfect idea for a Chanukah party. It will be a miracle if you have any leftovers!

4. Lower heat temperature and simmer until ready to serve. Serve with optional add-ins, as desired.

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White Chocolate and peanut butter drizzle, topped with peanut brittle and chocolate bar.

Strawberry chocolate with coconut flakes and fresh strawberries.

Dark chocolate with white chocolate drizzle, topped with pearl white sugar rods and edible gold dust.

Dark chocolate & white chocolate drizzle, topped with oreo cookies and oreo crunch.

Strawberry chocolate and white chocolate drizzle, topped with chocolate coins, white sugar rods and pomegranate arils.

White chocolate with lotus cream drizzle, topped with lotus crunch and cookie.

White chocolate with caramel drizzle, topped with wafers, klik chocolate balls and nuts crunch

Dark chocolate with white chocolate and caramel drizzle, topped with klik bars, edible gold pearls and hazelnut brittle.

ice cream cheesecake

party pops

When you want to wo w them but you also wa nt some ice cream. and little toppings. whip cheesecake. and sweet up this exquisite desser t that’ll spark imaginat tastebud with its splend ion and delight every id variety of flavors. personalize their des have your guests join sert or simply surprise in the fun as they them with a deliciously magnificent presentatio n.

Dough: 2 cups flour 1 cup packed brown sugar ¼ cup granulated wh ite sugar ½ tsp baking soda ½ tsp salt 1¼ stick mehadrin bu tter, melted 1 tsp vanilla extract 1 egg

Cheesecake: 8 oz jj whipped crea m cheese ½ cup mehadrin sou r cream ½ cup sugar 1 tsp vanilla extract 2 egg yolks 1 tsp cornstarch, dil uted in ¼ cup milk 2 cups mehadrin vanil la ice cream 1 cup mehadrin whipp

ed cream

Directions:

preparing the cheeseca ke add cream cheese, sou r cream, sugar, vanilla extract, yolks, and co beat with a hand mixe rnstarch to a bowl. r until smooth.

2 add ice cream and whip. beat until combined.

3 pour th e ice cream mixture int o the prepared dough and freeze. preparing the pops 1 once frozen, cut the chees ecake into 12 equal sli 2 stick ces. release the spring a popsicle stick into form pan. each slice.

3 place them back into the fr eezer while you prepa re your toppings.

1

Toppings: Dip each sli ce into your favorite melted chocolate and them with your choic have fun topping e of sauces, candy bars, chocolate, cookies, nu ts, and fruit. what you’ll need:

Product of USA

Recipe Development, Styling, & Phot ography by Yossi and Malky Levine

preparing the dough 1 preheat th e oven to 350º f.

2 line the bo ttom of an 11 or 12-in ch springform pan wi 3 in a bowl th parchment paper. , add flour, sugars, ba kin g soda, and salt. whisk 4 add the me with a fork until co lted butter, egg, and mbined. vanilla extract. beat 5 press th until a dough is forme e dough into the botto d. m an d ap pr ox imately 1½ inches up th springform pan. e sides of the 6 bake for 15 minutes. allow to cool.

TREND

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TREND

SICHUAN PEPPERCORNS BY: S H I F R A K L E I N

SICHUAN peppers aren’t actually peppers, but rather the dried red/ brown berries of a type of ash tree native to the Sichuan region of China. The peppers have a unique aroma similar to lavender or citrusy coriander. Sichuan peppercorns are usually paired with chilis, hence the spicy association, but are not as spicy as you’d think; instead, they produce a unique numbing, tingling sensation on the palate called mala.

Mala: Sichuan peppers are a core ingredient and an integral part in the identity of Sichuan cooking.

What makes this pepper so unique is that it has mala qualities, which refers to the numbing and spicy effects that sauces produce when Sichuan peppers and chili peppers come together. This combination is most popularly found in countless authentic Sichuan recipes like the Dandan noodles and Mapo Tofu featured here.

Is there any substitute? Combine 1 part freshly ground black pepper and half part ground coriander seeds (i.e. 1 tablespoon freshly ground black pepper and ½ tablespoon ground coriander seeds).

Where to get Sichuan peppercorns with a kosher symbol? See Essentials on page 22 for guidance.

These days, it’s easy to find on Amazon or World Market.

Chinese five spice is a mixture of five or more spices used predominantly in almost all branches of Chinese cuisine, with Sichuan peppercorn being the main ingredient.

Chef Eli Redlich shares two authentic, super trendy Chinese recipes.

Health benefits: Whole Sichuan peppers have been used in traditional Chinese medicine to increase iron levels, boost immunity and strengthen bones.

It’s an antioxidant and is used as a painkiller as well.

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TREND

Mapo Shel Simcha M A P O TO F U I S T H E D I S H T H AT W I L L C O N V I N C E YO U TO LOV E TO F U. I T’S S P I CY, N U M B I N G ( M A L A ) , I N T E N S E LY F L AVO R F U L A N D E XT R E M E LY SAT I S F Y I N G. I L I K E TO S E RV E I T A LO N GS I D E ST E A M E D R I C E A N D A C R I S P V EG E TA B L E , L I K E ST E A M E D O R ST I RF R I E D B RO C C O L I , TO M A K E I T A F U L L M E A L . I T’S A LSO H I G H LY A DA P TA B L E ! SWA P T H E G RO U N D B E E F FO R A V EGA N A LT E R N AT I V E L I K E I M P OSS I B L E M E AT O R E V E N FO R M U S H RO O M S TO M A K E I T H E A LT H I E R A N D L I G H T E R. SO U RC I N G A F E W N I C H E I N G R E D I E N TS E L E VAT E S T H I S D I S H F RO M G O O D TO G R E AT. FO R E XA M P L E , S I L K E N TO F U ( T H E V E RY SO F T K I N D) G I V E S T H I S D I S H I TS S I G N AT U R E T E XT U R E .

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RL

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TREND

A T WI Mapo Tofu Serves: 4

Most of the ingredients you might be unfamiliar with can be found kosher on Amazon.

I have adapted this recipe around kosher ingredients, for example, swapping the traditional fermented chili beans for a combination of miso and gochujang (Korean chili paste). It’s not traditional, but it’s as close to the original as possible with what we have on the current kosher market.

1 2 ¼

1 1 4 1 ½ 1 1

2 1 1 1 1

(16-ounce) package silken or soft tofu tablespoons neutral oil (or, if using mushrooms, more as needed) pound ground beef, chicken, Impossible Beef or finely chopped mushrooms bunch scallions, white parts minced, greens thinly sliced (2-inch) knob ginger, peeled and minced cloves garlic, minced tablespoon Sichuan peppercorns, finely ground teaspoon ground white pepper tablespoon miso paste tablespoon gochujang paste (sweet and spicy Korean fermented soybean paste) tablespoons Shaoxing wine (see head note) or sake tablespoon soy sauce cup chicken broth or water teaspoon cornstarch tablespoon black vinegar or balsamic vinegar Kosher salt, to taste Steamed jasmine rice, for serving Steamed bok choy, baby broccoli, or sugar snap peas, for serving

1. Gently tap tofu out of its container onto a plate. Cut into 1-inch cubes, disturbing it as little as possible; set aside.

2. Heat oil in a wok or nonstick skillet over medium-high heat until shimmering. Add meat (or mushrooms) and brown until golden and crispy, breaking it up with a wooden spoon, 5-10 minutes. Add scallion whites, ginger and garlic; sauté for 30 seconds.

3. Reduce heat to low, add Sichuan peppercorns and white pepper; sauté for a few seconds. Add miso, gochujang and Shaoxing wine; cook for an additional 30 seconds, stirring to incorporate.

4. Mix soy sauce, broth and cornstarch in a glass measuring cup. Add to the pan, then increase heat to high, bring to a boil and cook until thickened.

5. Reduce heat to low and carefully add the tofu, sliding it off the plate without disturbing it too much. Gently shake the pan (don’t toss or tofu will break); tofu will firm up a little after cooking. Cook for 5-10 minutes, until tofu is heated through.

Remove from heat and add vinegar. Season with salt, to taste.

6. Serve over steamed rice and vegetables. Garnish with reserved scallion greens.

Dandan Noodles Serves: 2-4

Dandan noodles is a spicy noodle dish that originates from Chinese Sichuan cuisine.

It comes together quickly and is an easy, wholesome dinner that I find myself making weekly. Served with a side of blanched, steamed or stir-fried greens (think bok choy or Chinese broccoli), this dish becomes a complete meal.

I strongly recommend sourcing the few unique ingredients listed below, mainly to expand your palate and try something new (the mala, or numbing sensation of Sichuan peppercorns, is particularly interesting), but also to transform the dish from dandan-like to the real thing.

FOR THE SAUCE: ¼ cup soy sauce ⅓ cup tahini 3 tablespoons black vinegar 2 cloves garlic, minced 1 tablespoon honey 1 teaspoon ground Sichuan peppercorns

FOR THE NOODLES: 1 pound fresh Chinese noodles, such as Twin Marquis, or dried ramen noodles 1 tablespoon neutral oil ½ pound ground beef, chicken or Impossible Beef 2 cloves garlic, minced 2 tablespoons hoisin sauce 1 tablespoon Sichuan peppercorns, finely ground FOR SERVING: ½-1 cup Chili Crisp (page 42) 2 scallions, thinly sliced 2 tablespoons roasted peanuts, lightly crushed Steamed or blanched bok choy or Chinese broccoli 1. For the sauce, mix soy sauce, tahini, black vinegar, garlic, honey and Sichuan peppercorns. Divide evenly into individual bowls (or in one large serving bowl if serving family-style).

2. Boil the noodles until cooked (fresh noodles cook faster than dried), then rinse under warm water to remove excess starch.

Divide noodles evenly into the bowls with the sauce; toss to coat.

3. Heat oil in a wok or nonstick skillet over high heat. Add meat and brown until golden and crispy, breaking it up with a wooden spoon to create small crumbles, about 10 minutes. Add garlic, hoisin sauce and Sichuan peppercorns; sauté for another 30 seconds. Divide into the bowls with noodles and sauce.

4. To serve, top with chili crisp. Garnish with scallions and chopped peanuts. Serve with steamed greens.

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SHABBAT FEAST

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COLD CRISP CHILL

SHABBAT FEAST

SALUBRIOUS

SHABBOS

SMORG BY: A D I N A S I L B E R M A N P H OTO G R A P H Y BY: S C H N E U R M E N A K E R

When you think of Chinese takeout, the first words that come to mind are not often healthy, fresh and crisp.

These cold Chinese dishes are just that — a break from saucy, heavy classics that we all know and love.

Every one of these dishes are the perfect addition to a Shabbos lunch menu. They are ideally served cold, best prepped in advance; all the components of dishes best suited for Shabbos day.

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SHABBAT FEAST

Spicy Cold Tofu Salad Serves: 2-4

Tofu is an amazing blank canvas. Depending on how you prepare it, the final dish can be anything from crispy to creamy, sweet to savory.

This salad uses silken tofu, the most luxurious of tofu varieties, to soak up all the flavor of the spicy dressing. If the block of tofu breaks, it’s okay — serve it with a spoon so everyone can scoop off some of the tofu with the sauce. If tofu doesn’t do it for you, substitute with any other protein of choice, like poached chicken (see Chinese Chicken Salad on page 44) or cubed grilled salmon.

1

1 1 1 1 1 1 1 1 1 4 ¼ 2 1

COLD

(16-ounce) package silken tofu, drained tablespoon chili paste or ketchup tablespoon Chili Crisp (page 42) tablespoon soy sauce tablespoon rice vinegar clove garlic, minced teaspoon minced ginger teaspoon maple syrup teaspoon white miso stalk celery, minced scallions, thinly sliced on the diagonal cup crushed French-fried onions, such as French’s tablespoons chopped fresh cilantro tablespoon white sesame seeds

1. Carefully transfer drained tofu to a serving dish.

2. Mix chili paste, chili crisp, soy sauce, rice vinegar, garlic, ginger, maple syrup and miso.

Pour over silken tofu.

3. Sprinkle with celery, scallions, French-fried onions, cilantro and sesame seeds.

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SHABBAT FEAST

Cold Sesame Peanut Noodles Serves: 2-4

Sesame noodles are a classic Shabbat lunch staple. Make it the day before serving to really allow the noodles to soak up all the flavors of the sauce, reserving the fresh garnish to add just before eating.

NOTE: The dressing can be made in advance; if it is too thick once ready to use it, thin it out with a little bit of boiling water. ¼ ¼ ¼ ¼ 2 2 1 1

4 6 2 1 1

cup natural peanut butter cup toasted sesame oil cup soy sauce cup rice vinegar tablespoons maple syrup cloves garlic, minced (1-inch) knob ginger, peeled and grated (14-ounce) package rice vermicelli noodles or thin spaghetti, cooked according to package directions Persian cucumbers, minced scallions, thinly sliced on the bias cups toasted peanuts, crushed tablespoon white sesame seeds tablespoon black sesame seeds

1. Blend peanut butter, sesame oil, soy sauce, rice vinegar, maple syrup, garlic and ginger until smooth.

2. Toss with cooked noodles, cucumbers and scallions.

3. Garnish with peanuts and sesame seeds.

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SHABBAT FEAST

Chili Crisp Yield: 2 cups

It’s no wonder chili crisp has been trending for years — it’s an amazing amalgamation of flavors and textures that pairs well with a variety of dishes, from mains and soups to fresh salads like this one. Make the chili crisp and store it in an airtight container in the refrigerator for up to 1 month, if it even lasts that long! You can also now find kosher certified chili crisp by Heinz and Roland.

Gochugaru is a Korean chili powder that can be found with a kosher certification on Amazon. If you can’t find it, you can use aleppo chili flakes or crushed red pepper flakes (but use a bit less as it is spicier).

1½ 8 20 ½ ¼ 1 2 2 1 1 ½ ½ ½ ¼

cups vegetable oil large shallots, thinly sliced on a mandoline cloves garlic, peeled and thinly sliced on a mandoline cup finely chopped peanuts cup gochugaru (see head note) tablespoon maple syrup teaspoons kosher salt teaspoons ground ginger teaspoon curry powder teaspoon cumin teaspoon freshly ground black pepper teaspoon cinnamon teaspoon ground coriander cup white sesame seeds

1. Heat oil in a skillet over medium heat.

Add shallots and sauté until browned and crisp. Using a slotted spoon, transfer shallots to a plate, leaving the oil in the skillet.

2. Add garlic and sauté until golden brown, then transfer to the plate with the slotted spoon. Heat the oil until hot again.

3. Mix remaining ingredients in a bowl.

Pour the hot oil from the skillet into the bowl. Add the sautéed shallots and garlic into the bowl; mix to incorporate. Store in an airtight container in the fridge for up to 1 month.

Sesame Seared Tuna with Chili Crisp Serves: 4 as a main, 8 as an appetizer

This dish is a crowd pleaser and so simple to make with a batch of addictive chili crisp on hand. ½ 2 4

cup toasted sesame seeds teaspoons kosher salt tuna steaks, patted dry Oil, for frying Chili Crisp (recipe above), for serving

1. Mix sesame seeds and salt on a plate.

Coat tuna steaks in sesame seeds and salt.

2. Heat a thin layer of oil in a skillet over high heat. Sear tuna for 2-3 minutes per side.

3. Let cool, then slice. To serve, dot with chili crisp.

Seeded Cucumber Salad with Chili Crisp Serves: 4-6

The heat from the chili pairs perfectly with the cool, crisp cucumbers. The cucumbers are even better when made a day in advance and refrigerated overnight.

FOR THE VINAIGRETTE: 2 cloves garlic, minced 2 teaspoons toasted sesame oil 2 teaspoons maple syrup 1 tablespoon soy sauce 1 tablespoon rice vinegar FOR THE SALAD: 10 Persian cucumbers, thinly sliced lengthwise Chili Crisp (recipe above) ¼ cup finely chopped toasted peanuts ¼ cup cilantro leaves 4 scallions, thinly sliced 1 tablespoon white sesame seeds 1 tablespoon black sesame seeds 1. For the vinaigrette, whisk ingredients until combined or shake in a jar.

2. For the salad, gently toss cucumbers with vinaigrette.

3. Transfer cucumbers to a serving platter.

Dot with chili crisp. Top with peanuts, cilantro, scallions and sesame seeds.

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SHABBAT FEAST

NOTE: This chili crisp takes 20 minutes to make (we timed it!), and is well worth the effort. It will elevate anything you pair it with.

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SHABBAT FEAST

SHABBOS

SMORG

Chinese Chicken Salad Serves: 4-6

The dressing for this salad is super versatile and can be used to dress noodles or even as a dipping sauce for egg rolls or spring rolls.

FOR THE CHICKEN: 2 scallions 1 (2-inch) knob ginger, peeled 2 cloves garlic 2 chicken breasts FOR THE DRESSING: ½ cup soy sauce ½ cup red wine vinegar ¼ cup toasted sesame oil ¼ cup grated ginger 2 scallions, thinly sliced 2 tablespoons apricot jam 1 tablespoon chili paste, optional 2 teaspoons maple syrup FOR THE SALAD: 6 cups shredded iceberg lettuce 2 cups shredded carrot 1 cup thinly sliced scallions 1 cup slivered toasted almonds 1 cup store bought wonton chips, such as Glicks (see head note) 2 cups Asian-style crunchy noodles, such as La Choy (see head note) 1. For the chicken, fill a pot with water. Add scallions, ginger and garlic. Bring to a boil, then add chicken breasts. Remove from heat, cover pot and let sit for 30 minutes.

2. In the meantime, whisk all dressing ingredients until well combined.

3. Drain chicken and shred with two forks. Mix shredded chicken with half of the dressing.

4. Toss lettuce, carrots and scallions. Top with dressed shredded chicken, then drizzle with remaining dressing. Finish with toasted almonds, wonton chips and crunchy noodles. Serve immediately.

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N OT E S :

To make your own wonton crisps, fry store bought wonton wrappers in oil. Drain on paper towels and immediately season with kosher salt. For bigger fried wontons, use strips of egg roll wrappers. See more on fried wontons below.

SHABBAT FEAST

To make your own crispy rice noodles, fry raw rice vermicelli noodles in oil until puffed — it takes seconds. Drain on paper towels and immediately season with kosher salt. The results are quite unique and different from any store bought version.

However, store bought will work just fine since it's the crunch factor that matters.

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SHABBAT FEAST

...On the Topic of Wonton Chips: Many sit-down Chinese restaurants are known for starting the meal with wonton chips, fresh homemade duck sauce, hot Chinese mustard and steaming kettles of black tea. It is a perfect way to begin any meal, especially an at-home Chinese feast. Beyond the chips, the homemade duck sauce makes it well worth the indulgence. We put together a quick and easy version, so once you fry a batch of wonton chips (recipe above), you’ll have a worthy dip to go along with it.

Homemade Duck Sauce Yield: 1 heaping cup

You can easily double or triple this recipe. Use on chicken, salmon or as a glaze for chicken wings (page 75).

Add 1 cup apricot jam, ¼ cup sugar, 2 tablespoons vinegar, 1 tablespoon hot water, 1 teaspoon soy sauce, 1 teaspoon minced fresh ginger and 1 teaspoon Sriracha to a small saucepan over medium heat. Mix to combine until heated through, about 3-5 minutes. Let cool, then store in an airtight container in the fridge for up to 1 week.

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BEHIND THE DESIGN WITH SUSIE FISHBEIN

MEET MY MONOGRAM TOUR CHEF SUSIE FISHBEIN’S NEW KITCHEN

IN THE DETAILS EXCEPTIONAL DESIGNS AND ENGINEERING REVEALED

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Jews. Susie has also been the main celebrity guest on cruise ships and culinary adventures in Israel, France, Cancun, Tuscany and the Amalfi Coast, was featured at the Epcot International Food & Wine Festival at Disney World and has led a culinary institute for kids at the New Jersey Y Camps. In recognition of National Jewish Heritage Month, Susie was an honored guest at the White House. Follow her on Instagram (@susiefishbein) and on the Susie Fishbein Facebook Fan Page.

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tomato jam tarts with orange fennel salad SUSIE SAYS: For a holiday table, the tarts are a stunning presentation and the fennel salad serves as a palette cleanser with its crisp clean flavors.

PAIR WITH: Purple Pegasus Drink

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concia SUSIE SAYS: This wonderful marinated zucchini side dish is a vegetarian recipe that will appeal to all.

PAIR WITH: Banana Old Fashioned

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wonton wrapped chicken with apricot dipping sauce SUSIE SAYS: This dish appears at almost every family holiday or get-together that I host.

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PAIR WITH: Watermelon Basil Mule

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beignets with berry coulis SUSIE SAYS: There is no better way to end a holiday meal than to shake up these delicious fried dough balls in powdered sugar.

Whether you use gorgeous cocktail shakers or simple brown lunch bags, all of your guests will have smiley powdered-sugared faces. The Berry Coulis just adds another dimension.

Cook it longer and you have a fabulous jam for the next day’s brunch.

PAIR WITH: Bourbon Cider Featured: Monogram Rangetop SKU: ZGU366NTSS and Microwave SKU: ZEM115SJSS; BlueStar Hood SKU: AT036MLPLT

THE SHA BBOS KEEPER FO R R EFR I G ER ATO R S Monogram introduces the Shabbos Keeper—the industry’s most advanced kosher kitchen technology.

This easy-to-install device is revolutionizing shabbos mode for ovens and refrigerators by automatically setting compatible models to Shabbos and Yom Tov. Monogram appliances with the Shabbos Keeper accessory are 100% kosher-certified by the OU and CRC. SKU: Shabbos Keeper ZGE200WHT

SUSIE Q&A Susie Fishbein takes us behind the scenes of her amazing Monogram kitchen.

Why did you choose Monogram appliances?

I loved their sleek, gorgeous look. My new Monogram appliances provide the warmth and beauty of a real home kitchen with a truly professional feel.

Share your experience working with AjMadison. AjMadison was a dream to work with. Their expert showroom staff not only showed me their amazing selection of premium appliances but explained the latest features and technology before helping me choose the right pieces for my space.

What excites you most about your new kitchen?

I love Shabbos Keeper on my refrigerator. Having that feature means that I have one less thing to worry about and organize before Shabbat ... for the next 30 years!

SCAN FOR RECIPES

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A Chanukah Party Favorite

Peanut Butter Cheese Cups Ingredients

Directions

Crust: 8 sheets honey graham crackers 1 cup pretzels ½ cup Shufra chocolate chips ¾ stick butter Peanut Butter Cheese Filling: 16 oz heavy cream 16 oz cream cheese 1 bar Shufra Premier Milk Chocolate ½ cup powdered sugar ¼ cup sugar ¼ cup peanut butter 1 teaspoon vanilla extract Pinch of salt Chocolate Shards: 1 bar Shufra Premier Milk Chocolate 1 bar Shufra Premier Dark Chocolate 1 bar Shufra Premier White Chocolate

Crust: Blend all crust ingredients in a food processor or place in a plastic bag and smash with a rolling pin.

Once crumbled, knead in the softened butter.

Filling: Whip the heavy cream until stiff peaks form. Be sure not to over-beat the cream. In a second bowl, whip the cream cheese, sugars, peanut butter, vanilla extract, and salt.

Melt the chocolate by microwaving in 30 second intervals, then mix with the cream cheese mixture.

Gently fold the heavy cream into mixture as well.

Shards: Place chocolate bars on a lined baking sheet. Bake at 350 for 3-5 minutes. Once melted, swirl with a toothpick and refrigerate until hardened. Crack swirled bars into pieces.

Assembly: Layer crumbs and cheese filling in 3 oz cups. Top with chocolate shards and chocolate chips. Serve and enjoy!

Wishing you a Freilichen Chanukah!

BUTCHER'S CUT

SPARE US The Details BY: N A F TA L I H A N AU

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BUTCHER'S CUT

WHEN IT COMES TO DELICIOUS AND FUN CUTS OF MEAT, RIBS ARE ONE OF THE BEST. MARBLED, TENDER AND BEEFY, THEY HAVE EVERYTHING YOU WANT IN A MEAL. FOR THE KOSHER CARNIVORE, HOWEVER, RIBS CAN BE A BIG CHALLENGE FOR TWO REASONS.

Firstly, there is inconsistency in how kosher cuts are named across different butchers and supermarkets, so it’s hard to know which rib cut you’re really getting.

Secondly, because pork ribs are so popular, a lot of the recipes you’ll find online and elsewhere need to be adapted for beef ribs, which are larger and require longer cooking times.

NON-KOSHER SPARE RIBS AND THE KOSHER SUBSTITUTE:

In the non-kosher world, a recipe that calls for “spare ribs” almost always refers to pork; if they want you to use beef, they’ll say so.

Pork spare ribs are cut from the meatier ribs in the plate (belly). You might also see something called St. Louis-style spare ribs – these are a nice square rack of ribs that have the tips trimmed off. The most analogous beef cut to pork spare ribs are beef short ribs (also called plate ribs or three-bone short ribs).

Like pork spare ribs, they are meaty, fatty and have a good amount of connective tissue that breaks down with low and slow cooking.

Beef short ribs are fabricated in a number of

ways, but for recipes calling for individually cut pieces, we’d recommend what we at Grow & Behold call beef spare ribs. These are 3½-4½ inches long and 1 inch wide, with nice, easily handled 2-3 bite pieces of meat on them.

THE IDEAL COOKING APPROACH:

Whether you’re cooking single-bone pieces or a rack, the trick with short ribs is to cook them low and slow until tender, but not quite falling off the bone.

Low and slow cooking techniques include

braising, low-roasting and smoking. Most recipes for pork spare ribs can be adapted for beef short ribs, with a 15-20% increase in cooking time and by using the “feel” test – if you poke the ribs after they’ve been cooking for a while and they’re still tough, keep cooking!

RIB THE RIGHT WAY

RIBS CAN BE A CHALLENGE FOR THE KOSHER COOK:

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Char Siu-Style Spare Ribs Serves: 6

By: B-sh

Char siu is a Cantonese barbecue dish (traditionally made with pork) that is made with sweet, salty and slightly spicy flavors. Taking notes from this classic Chinese dish, we used bone-in spare ribs, a rather fatty cut; see below for a version using veal. Either way, the results are succulent and flavorful.

3 ¼ ¼ 3 1 2 2 1 1 1

pounds bone-in spare ribs cup hoisin sauce cup lager cloves garlic, grated (1-inch) knob fresh ginger, peeled and grated tablespoons shaoxing or dry white wine tablespoons honey tablespoon hot sauce, such as Tabasco Chipotle tablespoon toasted sesame oil teaspoon Chinese five spice powder

1. Preheat oven to 350°F. Add spare ribs to a 9x13-inch baking dish. Mix remaining ingredients and pour over spare ribs. Cover tightly with foil and cook for 2½ hours.

2. Transfer ribs to a baking sheet and pour liquid into a medium pot. Bring to a boil and let cook until thickened.

3. Turn oven to broil. Glaze ribs with sauce, then broil for 3 minutes. Glaze again and broil for another 2 minutes. Glaze one more time before serving.

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BUTCHER'S CUT

Slow-Roasted Spare Ribs Serves: 4

By: Shifra Klein

This surprisingly simple recipe yields an amazing texture. The outside develops a slight crust, but the inside remains super tender, creating a steak-meetsbraised beef experience.

3 1 1 1

pounds bone-in spare ribs tablespoon kosher salt tablespoon brown sugar teaspoon freshly ground black pepper Honey, for drizzling Chili Crisp (page 42), for serving

1. Rub ribs with salt, brown sugar and pepper. Place on a wire cooling rack set over a baking sheet. Refrigerate, uncovered, overnight.

2. Preheat oven to 300°F. Arrange ribs in a 9x13-inch baking dish. Cook, uncovered, for 2½ hours. To serve, drizzle with honey and top with chili crisp.

Char Siu Veal Breast Serves: 4

By: B-sh

Veal breast is what the now defunct kosher restaurant Shang Chai in Brooklyn used to imitate char siu ribs. From a kosher perspective, veal breast is the closest to pork, the traditional meat of choice for the char siu technique. Although it’s not as affordable or accessible as spare ribs, the results using veal breast were phenomenal. We knew we had to share it both for the utter deliciousness as well as the nostalgia factor for one of our favorite former restaurants.

1 1½ 1 ½

(4-pound) bone-in veal breast teaspoons Chinese five spice powder teaspoon kosher salt teaspoon freshly ground black pepper

1. Rub veal breast with Chinese five spice, salt and pepper. Add to a 9x13-inch baking dish and let marinate in the fridge, uncovered, overnight.

2. Preheat oven to 325°F. Cover veal breast tightly with foil and braise for 4 hours. Uncover and discard pan juices. Slice into “ribs” and place on a baking sheet.

3. Mix sauce ingredients and pour half over the ribs. Increase heat to 450°F and cook for 15 minutes. Turn oven to broil. Brush with reserved sauce and broil for 6-10 minutes.

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Discover a Worl d of New Vegetables

SEASONAL

VISIT A CHINESE M A R K E T A N D YO U W I L L BE MET WITH AN A R R AY O F P RO D U C E T H AT W I L L I N S P I R E YO U A N D A D D A S E N S E O F A DV E N T U R E TO COOKING WITH V EG E TA B L E S. T H I S S ECT I O N I S D E D I CAT E D TO SU P E R S I M P L E R EC I P E S U T I L I Z I N G SO M E N E W A N D SO M E FA M I L I A R I N G R E D I E N TS. BY: A D I N A S I L B E R M A N

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SEASONAL

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SEASONAL

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Veg out.

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SEASONAL

Sautéed Chinese Broccoli Serves: 4-6

Chinese broccoli has a similar flavor to the broccoli you’re used to, but has a very different appearance, with long, hearty stems and branches of dark, flat leaves. If you can’t find it, use broccolini. Fun fact — it’s actually a hybrid between American and Chinese broccoli.

1 1 1 1 2 1 ¼ 1

tablespoon vegetable oil clove garlic, minced (1-inch) knob ginger, peeled and grated pound Chinese broccoli, ends trimmed tablespoons soy sauce teaspoon toasted sesame oil cup chopped toasted peanuts, for garnish tablespoon white sesame seeds, for garnish

1. Heat oil in a large skillet over medium-high heat.

Add garlic and ginger; sauté until fragrant, about 1 minute. Add broccoli and sauté until vibrant green and stems are tender, about 5 minutes.

2. Add soy sauce and sesame oil; toss to coat. To serve, top with peanuts and sesame seeds.

Honey Garlic King Oyster Mushrooms Serves: 2-4

This method of preparing the mushrooms creates a unique chewy, even meaty texture. Make sure the pan is screaming hot, so that the mushrooms truly sear and don’t steam.

8 ½ 1 2 2 ½ ¼ 1 2 ½ 2-3 1

large king-oyster mushrooms, sliced into 1½-inch rounds teaspoon kosher salt teaspoon black pepper, divided tablespoons grated ginger tablespoons grated garlic cup soy sauce cup honey teaspoon toasted sesame oil tablespoons vegetable oil large red bell pepper, minced, for garnish scallions, thinly sliced on the diagonal, for garnish tablespoon black sesame seeds, for garnish

1. Using the tip of a sharp paring knife, score each mushroom round on both sides, then season both sides with salt and ½ teaspoon pepper.

2. Whisk ginger, garlic, soy sauce, honey, sesame oil and remaining ½ teaspoon pepper.

3. Heat oil in a large skillet over medium-high heat; sear mushrooms for 3 minutes per side. Add sauce, lower heat and simmer for 2 minutes, then flip mushrooms and simmer for another minute.

4. To serve, top mushrooms with red peppers, scallions and black sesame seeds.

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SEASONAL

Blistered Cashew Garlic String Beans Serves: 2-4

If there was any vegetable that could be addictive, it would be these crunchy, smoky, salty green beans. ¼ 1 ¼ 4 1 1 1

cup vegetable oil pound green beans, trimmed and patted dry cup crushed cashews cloves garlic, minced 1-inch) knob ginger, peeled and grated teaspoon sherry cooking wine teaspoon soy sauce Kosher salt, to taste

1. Heat oil in a wok or large skillet over high heat. Flash fry green beans for 4-5 minutes, until blistered and golden; strain onto a paper towel-lined baking sheet.

2. Reheat oil in the wok. Add cashews and fry until lightly browned, 2-3 minutes; strain onto the baking sheet.

3. Add garlic and ginger; sauté for 1 minute, until fragrant. Add sherry and soy sauce; sauté for another minute.

4. Return cashews and green beans to the wok; toss to coat.

Season with salt to taste. Serve immediately.

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SEASONAL

Sticky Chinese Eggplant Serves: 4-6

Chinese (or Japanese) eggplant is the smaller, more slender version of the more popular darker-skinned variety. It’s slender in shape, cooks quickly and the purple color will surely add brightness to your table. ½ 1-2 2 1 1 1 2 ½ ½ ¼ 2 -3 2 2

cup vegetable oil pounds Chinese eggplant, thinly sliced into spears cloves garlic, minced 1-inch) knob ginger, peeled and grated teaspoon sweet paprika teaspoon chili paste, optional teaspoons maple syrup teaspoon kosher salt cup water teaspoon cornstarch scallions, thinly sliced on the bias, for garnish tablespoons white sesame seeds, for garnish tablespoons thinly sliced red chili peppers, for garnish

1. Heat oil in a wok or large skillet over high heat. Working in batches, flash fry eggplant for about 1 minute. Transfer to a paper towel-lined plate to drain excess oil.

2. Pour out all but 1 tablespoon of oil from the wok and heat over medium-high heat.

Add garlic and ginger; sauté for about 1 minute, until fragrant. Add paprika and chili paste (if desired); sauté for another minute.

Add maple syrup and kosher salt. Mix water and cornstarch until incorporated, then add to the wok. Bring to a boil and cook for 30 seconds, until thickened.

3. Return fried eggplant to the wok and toss to coat.

4. To serve, garnish eggplant with scallions, sesame seeds and red chilis.

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CULINARY SCHOOL

A WOK ON W I E L H DS T

BY: N AO M I ROSS

IDE

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EVER WONDER WHY CHINESE FOOD TASTES SO GOOD?

How do Chinese restaurants turn out perfectly crisp vegetables and flawlessly seared strips of steak, the savory likes of which an average home stir-fry cannot compare? With more vegetables and less fat, stirfrying is not only one of the most healthful cooking methods, but an incredibly flavorful one as well. If done right, vegetables remain crisp yet tender, meats left succulent and aromatic.

You’ve scored a meal-in-one…and in a very short amount of time.

The answer — it’s all about the wok.

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CULINARY SCHOOL

WOK HAY:

The synthesis of intense heat and constant motion circulating the hot air in the wok brings out an intense quality in the food. This experience is known in Cantonese cooking as wok hay. Grace Young, a foremost expert on Chinese cooking and author of The Breath of the Wok explains, “I think of wok hay as the breath of a wok — when a wok breathes energy into a stir-fry, giving foods a unique concentrated flavor and aroma.”

UNIQUE DESIGN:

With its graduated sides, the deep rounded bottom of a traditional wok is not just part of picturesque Oriental imagery. The design and construction of a wok is what makes this powerful way of cooking possible; it’s all about heat and space. The heat conduction of carbon steel or cast iron creates a sizzling hot force that, when combined with the large surface area of a wok’s sides, provides ample space for perfect searing. Its significant depth makes it suitable for frying as well (like in the Sesame Chicken recipe that follows). Additionally, many woks come with a cover (or it can be bought separately). Covers are often used at the end of stir-frying to create a steam chamber that quickly finishes cooking dense vegetables as it locks in hot moisture. An all-in-one pan with a ton of versatility.

DID YOU KNOW YOU CAN STEAM IN A WOK?

Steaming in the wok is possible by covering with a lid as mentioned above or with the use of a bamboo steamer box — food is placed in a bamboo steamer box (this box is porous and has openings beneath), which is then set over a small amount of simmering water at the bottom of the wok. Because of the wok’s sloping sides, the box will fit just right over the water below as steam wafts up and cooks the food — a healthy, low-fat use of the wok.

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COMMON WOK COOKING TECHNIQUES STIR-FRYING IS A “FAST AND FURIOUS” PROCESS — INTENSE AND

quick-cooking. A small amount of fat, high heat and a pair of tongs, and you’re good to go. Though some of the classic Chinese repertoire of ingredients are unavailable to the kosher consumer, home cooks can still enjoy good stir-fry using the freshest produce, aromatics and kosher meats/poultry available. A good wok and the right technique are all you need to provide your palate and family with endless dinner options to come. Keep the following tips in mind:

1.

2.

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PREPARE AHEAD: Have all your ingredients prepped and ready. Stir-frying moves fast — there is no time for slow chopping on the sidelines in the hopes you will catch up before you burn something.

(You can even do the chopping a day ahead to save time.)

COOK IN THE RIGHT ORDER: Sear meats first (then transfer out to be added back in later).

Then add any hard vegetables (these can also be covered to expedite cooking via steaming). Finally, add soft (quick cooking) vegetables.

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3.

SAUCE AT THE END: Have your sauce (like Basic Brown sauce or Basic Sesame Chicken Sauce below) ready to add at the end of the cooking time, especially if it contains a thickening agent (like cornstarch), which can over-thicken and burn if left in too long. Customize sauces to suit your taste. Add ingredients like crushed red pepper flakes and/ or crushed garlic to the Basic Brown Sauce for a Sichuan-style stir fry. Add fresh ginger, orange peel and a squeeze of orange juice to the Basic Sesame Chicken Sauce for an orange chicken twist.

Basic Brown Sauce Yield: ⅔ cup

¼ ¼ 2 1½ 1 1½

cup soy sauce cup beef stock or water tablespoons orange juice teaspoons rice vinegar teaspoon toasted sesame oil teaspoons cornstarch

Whisk all ingredients until cornstarch is completely dissolved.

Set aside to add to stir fry recipe or let cool and store in an airtight container in the fridge for up to 1 week.

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4.

CHOP ALL stir fry ingredients in a uniform size to ensure even cooking.

Basic Sesame Chicken Sauce Yield: 1¼ cups

3-5 2 2 2 2 1 1 1 2 1½ 1

tablespoons brown sugar tablespoons soy sauce tablespoons water tablespoons vinegar tablespoons ketchup tablespoon hoisin sauce tablespoon chili garlic sauce tablespoon cornstarch teaspoons toasted sesame oil teaspoons fresh ginger, peeled and grated clove garlic, minced

Add all ingredients to a small saucepan over medium heat. Whisk until cornstarch is completely dissolved. Bring to a boil, then lower heat and simmer for about 4 minutes, until thickened. Set aside to add to stir fry recipe or let cool and store in an airtight container in the fridge for up to 1 week.

5.

6.

7.

8.

HEAT THE WOK FIRST before adding cold oil. This will help prevent sticking and minimize how much oil is needed.

MAINTAINING A HIGH TEMPERATURE is important – when a bead of water evaporates after one or two seconds of contact, the wok is hot enough.

DO NOT OVERCROWD THE PAN with ingredients – too much in the wok will cause the temperature to drop and the food to cook unevenly or to lose its crisp texture.

TO BEST ENJOY YOUR STIR-FRY, serve hot and fresh from the pan immediately following cooking.

Leftovers are always nice, but never the same as when they are first made.

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BATTER FRYING: BATTER FRYING IN A WOK IS POSSIBLE DUE TO ITS GENEROUS DEPTH, giving us

some of our most beloved ChineseAmerican dishes like Sesame or General Tso’s Chicken. Chunks of meat or chicken are marinated and/or dredged in batter, then fried and then tossed with sauce to coat.

A FEW TIPS FOR SUCCESS:

1.

2.

3.

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START AHEAD with your marinade batter – this will improve flavor.

USE A FRY THERMOMETER TO CHECK THE TEMPERATURE of the oil (cook at 350375°F) – be sure to use a neutral-flavored oil with a high smoke point (like peanut, canola, vegetable, etc.).

PREPARE YOUR FINISHING SWEET SAUCE AHEAD – try not to add too much, just enough to thinly coat.

DECEMBER 2022

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NON-GEBROKS MENU ONLINE SHIPPING NATIONWIDE

TO YOUR HOME, VILLA OR CONDO

DELIVERING TO

BROOKLYN – FIVE TOWNS - QUEENS - MANHATTAN - NEW JERSEY - MONSEY - ORLANDO

B AT YA S K I T C H E N . C O M / P E S A C H SERVING THE FRUM COMMUNITY SINCE 2007

CULINARY SCHOOL

STIR IT UP

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Chicken Stir-Fry with Mixed Vegetables

CULINARY SCHOOL

Serves: 4

Everyone needs a foolproof stir-fry recipe in their repertoire. This one combines chicken breast with tender, crisp vegetables and a delicious sauce. While a basic brown sauce does not generally use citrus, I like to add a little orange juice both for the acidity and tart sweetness that it adds. Use whatever vegetables you have on hand.

1 ½ 3 3 1 4 1 2 1 1

pounds boneless, skinless chicken breasts, thinly sliced teaspoon kosher salt teaspoon freshly ground black pepper tablespoons peanut or vegetable oil, divided assorted bell peppers, thinly sliced large onion, thinly sliced cloves garlic, minced (1-inch knob) ginger, peeled and grated tablespoons water cup snow peas, trimmed cup bean sprouts Basic Brown Sauce (page 68) or your favorite stir fry sauce Cooked rice or noodles, for serving

1. Season chicken with salt and pepper. Heat a wok over high heat until very hot. Add 1 tablespoon oil and continue to preheat, swirling oil around the pan until the oil is shimmering, but not smoking.

2. Add half the chicken, arranging each piece on the surface of the wok until browned, turning frequently, about 2-3 minutes. Transfer chicken to a bowl. Repeat with remaining chicken, adding another tablespoon of oil as needed.

3. Add remaining tablespoon of oil to the wok; add bell peppers, onions, garlic and ginger. Sauté, tossing often, until onions are golden, 6-7 minutes.

Add water and cook, covered, for 2-3 minutes, until peppers are tender.

4. Add snow peas and bean sprouts; cook, covered, for another 1-2 minutes.

5. Return chicken to the wok and add sauce (give it another whisk before adding it). Continue to cook for about 2 minutes, stirring to incorporate, until sauce is thickened and everything is coated. Serve immediately over hot rice.

1. SLICE AGAINST GRAIN 2. MARINATE 4. SUPER TENDER AND READY TO COOK

3. BLANCH How to Velvet BY: S H I F R A K L E I N Serves: 4

CHANGE IT UP:

1½

Velveting is a technique used in Chinese cooking to create a soft (or velvety) texture. The chicken is tossed in a batter-like mixture and is then partially cooked either in hot oil or boiling water. The technique works on both chicken and meat and results in very tender chicken or meat. In the stir fry recipe above, add the velveted chicken back to the wok with the vegetables in step 4.

Freeze 1½ pounds boneless, skinless chicken breasts until firm enough to slice (if using already frozen chicken, let thaw until firm). Cut against the grain into thin strips. Mix 2 tablespoons water, 1 tablespoon cornstarch, 2 teaspoons soy sauce and 2 teaspoons oil. Add chicken and toss to coat. Let sit at room temperature for 15 minutes or refrigerate, covered, overnight. Bring a pot of water to a boil; blanch chicken for 30-40 seconds. Alternatively, fry in a wok with 2-3 tablespoons of oil for 30-60 seconds. At this point, add the chicken to any stir fry recipe. Toss with vegetables and sauce as indicated in the recipe, until fully cooked through.

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Sesame Chicken Serves: 4

There are many high-quality bottled sauces on the market that you can use as an easy shortcut for this recipe. ⅓ 1 1½ ⅓ ⅓ ⅓ 1½ 2

1 1

2-3 2-3

cup soy sauce tablespoon toasted sesame oil teaspoons kosher salt cup all-purpose flour cup cornstarch cup water teaspoons baking powder pounds boneless, skinless chicken breasts or thighs, cubed Peanut or vegetable oil, for frying cup all-purpose flour cup cornstarch Basic Sesame Chicken Sauce (page 69) tablespoons toasted white sesame seeds, for garnish tablespoons chopped scallions, for garnish Steamed broccoli and rice, for serving

1. Prepare a wire cooling rack set over a baking sheet; set aside.

2. Mix soy sauce, sesame oil, salt, flour, cornstarch, water and baking powder together in a medium bowl. Add cubed chicken; toss to coat. Set aside to marinate for at least 30 minutes.

3. While chicken marinates, heat oil for deep frying.

4. Add enough oil to come halfway up the sides of the wok (or use a deep fryer or air fryer). Heat over medium-high heat to about 365-375°F.

NOW YOU CAN DO ANYTHING!

5. 5. While the oil is heating, mix flour and cornstarch. Transfer chicken from batter to flour; toss to coat.

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6. Working in batches, carefully drop pieces of the batter-coated chicken into the hot oil.

Fry until golden and crispy, 5-6 minutes for chicken breasts and 6-8 minutes for chicken thighs. Transfer to the prepared baking sheet using a spider or slotted spoon. Repeat with remaining chicken.

7. Let oil cool slightly, then discard from the wok.

8. Add chicken back to the wok and add prepared glaze as per your preference (you will not need all of the sauce). Heat over medium heat until coated and heated through.

9. To serve, arrange glazed chicken on a platter. Garnish with sesame seeds and scallions.

Serve with broccoli and rice.

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CULINARY SCHOOL

GarlicChili Topping Heat 3 tablespoons oil in a skillet over high heat.

Add 6 thinly sliced garlic cloves, 1 thinly sliced red chili and 1 teaspoon kosher salt.

Sauté until fragrant and garlic is lightly golden. Use as a fresh hot topping for wings.

Wok-Glazed Wings BY: S H I F R A K L E I N Serves: 6

Inspired by all the techniques we gained from this feature, I created these crispy glazed wings the day of the shoot with some of the leftover batter. For an extra kick, add 1 tablespoon curry powder to the flour mixture.

12

1 ½ 1 1

chicken wings Velveting batter (page 73) cup all-purpose flour cup cornstarch teaspoon kosher salt teaspoon freshly ground black pepper Oil, for frying Homemade Duck Sauce (page 46) or Basic Sesame Chicken Sauce (page 69) Toasted sesame seeds, for garnish Garlic-Chili Topping (recipe follows), for garnish

1. Toss chicken wings with batter. Let marinate for 30 minutes at room temperature or overnight in the fridge.

3. Heat a few inches of oil in a wok or skillet to 325°F. 4. Transfer wings from the batter to the flour mixture; fry for 4-5 minutes, until lightly golden brown.

5. Using a slotted spoon, transfer wings to the prepared cooling rack.

6. Increase oil heat to 375°F; fry for another 3-5 minutes, until deeply golden brown.

7. Drain wings and discard oil.

Heat sauce of choice in the skillet. When warmed through and thickened, add chicken wings and toss to glaze. To serve, garnish with toasted sesame seeds and garlic-chili topping.

2. Mix flour, cornstarch, salt and pepper. Prepare a wire cooling rack set over a baking sheet or a paper towel-lined plate.

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WOK AND ROLL! CHOOSING A GOOD wok can be a bit tricky. Being the traditionalist that I am, I would typically search out the most authentic wok in Chinatown (and probably for the best deal, too!). That may not be the way to go, though. The wok’s roundbottomed design has a lot to do with the kind of stoves that were used in China – originally made of brick with openings in the top for a wok to sit in directly over the flame. Even today, a Chinese gas range will have larger burners than in the West to allow the use of round-bottomed pans.

Encased in heat, the pan works as it should. To contrast, if placed on a small Western burner, it will not sit right (rounded bottoms wobble!) and the sides of the pan won’t heat sufficiently either.

To solve this problem, Western wok enthusiasts created a flatbottomed wok. This is a good option and still a step closer to real wok cookery than a completely flat stir-fry pan. The flat bottom also enables use on an electric or radiant heat stove.

So what are your wok options, you ask? Traditional materials are carbon steel and cast iron – they conduct heat beautifully. If you go with one of these pans, know that “seasoning” your pan properly (a short process of applying oil to the pan with heat and “sealing” it into the metal) will be a necessary and important part of good stir-frying with your purchase. Seasoning creates a patina — the non-stick layer of grease that develops on the pan with use; it not only helps food cook without sticking, but also imparts that subtle smoky flavor to your food. Investing the time to season a pan will pay you back with a healthier “non-stick” coating than Teflon that only continues to get better over the years with use.

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CHOOSING A WOK… CARBON STEEL

CAST IRON

STAINLESS STEEL

ANODIZED ALUMINUM OR

TEFLON COATED (NON-STICK)

PROS

CONS

•

Heats quickly

•

•

Lightweight

Requires seasoning

•

Great heat conduction

•

Requires some maintenance

•

Becomes non-stick with seasoning

•

Scrubbing with soap should be avoided

•

Inexpensive

•

Great heat conduction

•

Requires seasoning

•

Becomes non-stick with seasoning

•

Requires some maintenance

•

Retains heat

•

Heavy

•

Even cooking

•

•

Inexpensive

Scrubbing with soap should be avoided

•

No seasoning or care required

•

•

Can heat to high temperatures

Does not always heat evenly (hot spots)

•

Harder to clean

•

Non-stick surface not possible

•

Expensive

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No seasoning or care required

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Does not conduct heat well

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Easy clean-up

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Should not be used with extreme heat

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Coating can erode and leach into food

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ITY OF LIGHTS

CONTENT

CREATOR BARI MITZMANN

SHARES AN

INSIDER'S TRAVEL TIPS FOR LAS VEGAS — THE CITY THAT NEVER SLEEPS — AND THE PLACE SHE NOW CALLS HOME.

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BY: BA R I M I TZ M A N N

Moving to an out-of-town community was never on my radar. I mean, I grew up in Brooklyn — pretty much anything beyond Flatbush and Boro Park was considered out of town!

The idea was planted in my mind while I was in college.

In 2012, during my junior year at Touro, I volunteered to become an advisor for NCSY in Portland, Oregon. It was there that I recognized the perks to living out of town. I used to joke with my students that Portland was the place where I learned to say hello to the mailman.

In all seriousness, I saw the beauty that a slower pace and more nature had to offer.

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FAST FORWARD TO 2015. I was newly married and living in Monsey, which, again, I thought was out of town. While dating, my husband and I discussed the possibility of moving out of New York, and after a few months of battling Lyme disease in our basement apartment, I was itching to get out.

We recalled that there were up-and-coming communities in Nevada and Texas. By the time our first anniversary came along, we were already starting to settle in Henderson, Nevada. When we considered the idea of moving to Nevada, we called a local Rabbi there who said, “If the idea of moving to Vegas excites you, then don’t move here.” What the Rabbi was really telling us was that if we were into gambling and nightlife, we should probably just stick to visits.

BA R I’S A P R I C OT JA M : P E E L A N D M AS H 2-3 P O U N DS R I P E A P R I C OTS. A D D TO A P OT OV E R M E D I U M H E AT W I T H 2-3 C U PS SU GA R A N D 3 TA B L E S P O O N S LEMON JUICE. S I M M E R FO R 3 0 - 4 5 M I N U T E S, U N C OV E R E D, ST I R R I N G O C CAS I O N A L LY. LET COOL, THEN STO R E I N A N A I RT I G H T C O N TA I N E R I N T H E F R I D G E FO R U P TO 1 WEEK.

T R AV E L TIPS

Thankfully we’re boring homebodies who just wanted a change of scenery and climate. Sure, there are plenty of casinos and such, but just a few miles away from Sin City there are suburbs that make you feel like the strip is worlds away.

With the winters feeling like fall in New York, the lack of snow on the ground and zero humidity, the weather is almost perfect (oppressively hot summers aside).

The Jewish communities in Vegas have an out of town feel. There are many Jews from all different backgrounds and no one is keeping up with the Goldbergs, since they would never live in Nevada!

However, since we have so many conventions, it has the amenities of a larger community. After spending a few days here on a pilot trip, the warmth of the community, both literally and figuratively, sold us immediately.

We moved around from rental to rental for nearly six years. This past November, we were blessed to purchase our first home.

Though it’s a work in progress, I always step outside to center myself. In the back, we have lemon, lime, pomegranate, green apple and orange trees.

We also have what I initially thought was a peach tree, which turned out to be an apricot tree! I've never really used apricots before, but now that I have them readily available in my backyard, they've become a staple in my cooking.

• Flying into the main airport, Harry Reid International Airport, formerly known as McCarran Airport, will give you a signature Vegas welcome with slot machines by the gates!

• If you’re staying on the Vegas strip, part of the fun is experiencing the different hotels.

Walking from one hotel to the next is fine, as long as they are close to each other. Otherwise, there are trains that run all along the strip that make stops at all the hotels.

• It gets really hot here!

If you are accustomed to humidity, you might think you are fine in our weather. However, since it is so dry, you will need to make sure to remind yourself to hydrate. On the other hand, it does get cold here too. When it hits 75°F, it’s no longer warm enough to swim.

Additionally, in winter months, though the days can reach a high of 60°F, the nights can be below 40°F, so pack layers!

• If you have one, don’t forget to bring your National Parks Pass, which can be used to get to Lake Mead, Red Rock and some exclusive parts of Mount Charleston.

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WHERE TO EAT The Venetian

WHERE TO STAY There are many hotels that are close to shuls and restaurants, as well as caterers who will deliver food to where you are staying. There are also many Airbnbs available, which is a great option for those who prefer not to stay in hotels.

As far as the hotels on the Vegas strip, none are close to a shul. However, there is a “Shabbos floor” in The Venetian, which has manual room keys and is on the lowest possible floor for convenience.

In Henderson itself, there is a Springhill Suites within walking distance to Ahavas Torah Center, but it’s not within the eruv.

There is also a La Quinta just a few feet from Young Israel Aish for those who want to be away from the strip.

There are some beautiful resorts in Lake Las Vegas, a man made lake. There are some beautiful shops, pools and even a few resorts with small man made beaches. Just be aware that Lake Las Vegas is even further from the kosher restaurants than Henderson.

Lake Las Vegas

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Living in Nevada has its perks.

True, it might be harder to get frozen veggies and specific cuts of meat, but since Las Vegas is home to many conventions, we have more kosher restaurants than many other out-of-town communities.

Most restaurants do not deliver to Henderson, so you would need a car. Vegas is home to many Israelis, so there are many shawarma joints. One of my favorites is Mother Falafel, which has some of the most delicious, fresh pita and hummus around.

If you’re looking for a more upscale Mediterranean-style meat restaurant, Jerusalem Chef’s Table is the perfect place.

Some of my favorites include the eggplant carpaccio, kibbe and their alfredo BBQ aioli. They also have fantastic cocktails and a new sushi menu.

For those who do not keep Cholov Yisroel, Café Express is hands down the most delicious brunch place we have. They have an array of smoothies (which are pareve), coffee, gourmet pastries, salads and sandwiches. They do offer cholov yisroel milk and a cholov yisroel frozen iced coffee drink as well. Their dinner menu includes fresh gnocchi, grilled salmon, gourmet pizzas and salads.

Our local Chinese restaurant is Kosher Chinglish, which we love, but New Yorkers who eat there love it even more! I even heard a friend who comes in for conventions call it the best Chinese he’s ever had.

He’s half right — it’s technically Cantonese, but yes, it’s excellent. It’s called Kosher Chinglish because its non-kosher counterpart is right next door. This is fabulous for those who work for non-Jewish businesses who come in for meetings; the

Kosher Chinglish will bring over double-wrapped dishes to the conference rooms in the (non-kosher) Chinglish.

If you’re looking for some delicious steak, lamb and other fleish, look no further than Burnt Offerings, a restaurant that was renovated on Robert Irvine’s Food Network show Restaurant Impossible, where I actually made an appearance trying some of the new dishes! The decor is beautiful.

My favorite menu items are the chicken fingers, BBQ beef nachos, brisket joints, boneless steak, deli sandwiches and the fruit tart for dessert.

For some fast food, Ariela’s Pizza has great pizza and onion rings, as well as specialty items.

Additionally, a new place called Patty Smash Go opened recently, which has chicken sandwiches and burgers.

As for regular groceries, Smith’s and Albertsons are the most popular chain stores with some kosher options. The largest kosher sections are in the Smith’s on N. Rampart Blvd. and the Albertsons on Fort Apache Road.

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I N S I D E R I N FO R M AT I O N F RO M T H E E X P E RTS : Hemenway Park

High Class Travel is a unique agency specializing in customized trips and luxury travel. We spoke with agent Rivkah Tuttle who shared her expertise on travel to Las Vegas.

• Luxury for less: In general, you can stay at luxury hotels for a lower price point than other large cities.

Red Rock Canyon State Park

WHAT TO DO Yes there are shows and such on the strip, but we locals have found some amazing gems off the strip and some even in nature!

My husband and I discovered Wreck Room LV when we were searching for date night ideas.

After you’re suited up in protective gear, you have 30 minutes (or more, depending on the session) to smash bottles, CDs, printers, screens and more. It’s not suitable for kids, but is a ton of fun for adults.

AREA15 is an indoor entertainment center that is filled with different interactive exhibits.

When you arrive, you are greeted by large artworks by various artists. Once inside, you will be welcomed by neon and blacklight. Many of the exhibits fill up, so make sure to go online and book in advance!

Another indoor activity is the Pinball Hall of Fame, not your typical arcade — children and children at heart love this venue, a huge space that houses almost every classic pinball machine ever made.

For those who prefer to be outdoors, Hemenway Park in Boulder City is not your ordinary park — it’s home to a herd of wild desert bighorn sheep.

Don’t worry, they won't bother you, but it will be a trip to the park unlike any other.

Mt. Charleston is a great escape from the heat. Just 45 minutes from the airport, it’s home to some gorgeous trails

Lake Mead and Hoover Dam

and is generally 30 degrees cooler than Las Vegas proper. In the winter, Mt. Charleston offers skiing and snowboarding, so while there may not be snow on the ground in Vegas, there will be some on the mountains!

Red Rock Canyon is a gorgeous state park that is home to beautiful red rock formations (hence the name). It is a wonderful area to hike — just make sure to wear good climbing shoes! Valley of Fire is the oldest and largest state park in Nevada. Its red sandstones were formed from shifting sand dunes. One of the coolest parts of Valley of Fire are petroglyphs (rock carvings) that date back to 300 BCE. Home to over 40 lions, birds and some giraffes, Lion Habitat Ranch is another great, familyfriendly activity. You can tour, watch a giraffe paint a masterpiece and feed the lions for an extra fee.

Springs Preserve is massively underrated. There is a (seasonal) train ride and gorgeous gardens to take pictures in. Origen Museum at Springs Preserve has wonderful exhibits, as well as a small zoo, playground and splash pad.

Lake Mead is only a short drive away from us. It’s a reservoir created by the Hoover Dam and is a classic tourist attraction. You can find hikes of all skill levels, as well as lookout spots. There are places at Lake Mead where you can rent some paddle boats or other boating equipment if you want to be on the water.

• Vdara Hotel & Spa: The rooms at this hotel all have full kitchens (where I was able to refrigerate and warm up all my delicious Kosher Chinglish takeout!) and you don’t have to trek through a raucous casino with flashing lights and cigarette smoke to get back to your room. The Vdara also has a Starbucks in the lobby; even if you're not staying there, the lines are shorter than at the Bellagio next door. As a bonus, I had a $100 hotel credit courtesy of our luxury hotel partnership amenities, which I was able to use at Starbucks. Booking via a travel agent will likely come with such perks!

• The Four Seasons: Close to the airports, this luxury hotel is at the other end of the strip.

• Avoid the smoke: Not everybody goes to Las Vegas to gamble; most visitors, especially those from smoke-free states, are shocked that casinos allow indoor smoking. When I attended a travel conference recently, it was refreshing to leave the Bellagio hotel where the conference was taking place and go back to the Vdara hotel next door, which has a small lobby and no casino. It was literally a breath of fresh air!

• Pro tip: Remember, Vegas is in a desert, which is very dry year-round. I took some kosher hydration tablets with me and drank one every day. At the same time, the banquet rooms and indoor spaces can get pretty cold with the air conditioning they pump, so bring a light jacket or a wrap if you tend to get chilly.

• Keep resort fees in mind: When booking a Las Vegas hotel room, keep an eye out for resort fees. You need to be comparing the total for your hotel room, not just the daily rate.

• Airport transportation: Taking a rideshare from the airport is a great way to get to your hotel, but read the signs carefully after you grab your luggage. The pick up area is not right next to the baggage claim; you actually need to take an elevator and cross over to the pick up area.

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DIM SUM BY: A D I N A S I L B E R M A N

Scholars debate the true etymology of dim sum — the small, family-style plates that can serve as appetizers or even comprise a full meal. My favorite explanation is that the phrase translates to “foods to lightly touch your heart,” to make you feel good and just the perfect amount of full. Here are two recipes, one for a meat filling and one for a vegetable filling, that can be used inside steamed buns, spring rolls, dumplings or potstickers. Plus, two dipping sauces to serve on the side.

NOTE: You can find dumpling, wonton, egg roll and spring roll wrappers in most grocery stores these days either in the refrigerator or freezer section. Twin Marquis brand is a personal favorite.

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THE SUM OF GOOD PARTS NOTE: You can find dumpling, wonton, egg roll and spring roll wrappers in most grocery stores these days either in the refrigerator or freezer section. Twin Marquis brand is a personal favorite.

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Vegetable Dim Sum Filling Heat 2 tablespoons oil in a large wok or skillet. Add 1 finely chopped onion, 1 minced garlic clove and 1 teaspoon grated ginger; sauté for 1 minute, until fragrant. Add 1 cup bean sprouts and sauté until softened. Add 2 cups shredded green cabbage, 1 cup shredded carrots, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon toasted sesame oil, ½ teaspoon kosher salt and ½ teaspoon white pepper. Cook until softened, about 5 minutes. Drain the liquid from the mixture before using as filling.

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Meat Dim Sum Filling Mix 1 pound ground chicken, turkey or beef, 1 egg, ½ cup grated carrots, ½ cup grated green cabbage, ½ cup minced celery, 4 thinly sliced scallions, 1 tablespoon grated ginger, 1 tablespoon minced garlic, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon chili paste (optional), 2 teaspoons maple syrup and ¼ teaspoon white pepper. Cover and refrigerate for at least 20 minutes before using.

Use raw in the following dim sum recipes.

NOTE: If making these ahead of time, freeze the filled dumplings, prior to cooking, in a single layer on a baking sheet. Once frozen, transfer to a Ziploc bag. If planning to boil or steam, feel free to do so straight from the freezer. However, if frying potstickers, thaw slightly prior.

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Dumplings, Wontons and Potstickers Yield: 30-36 dumplings

1 (16-ounce) package round dumpling or wonton wrappers Meat or vegetable filling (recipes see opposite page) Vegetable oil, for frying 1. Prepare a parchment-lined baking sheet; set aside.

2. Wet the outer rim of a dumpling wrapper. Place 1 tablespoon filling in the center and fold as desired. For potstickers, the pleated method is used to keep a flat end that will crisp up when pan fried.

3. Place folded dumplings onto a parchment-lined baking sheet.

FOR POTSTICKERS: 1. Heat a thin layer of oil in a deep sauté pan (that has a lid) over medium-high heat. Arrange dumplings in the pan in a circle, flat side down. Allow the potstickers to crisp up and release from the pan naturally.

2. Have the lid of the pan ready and pour in a few tablespoons water; cover pot immediately. Lower heat slightly and cook for 2-3 minutes to allow the dumplings to steam and cook through.

3. Uncover and increase heat to evaporate any remaining water and crisp the bottoms again.

FOR DUMPLINGS: • Steamed: Arrange dumplings/wontons in a steamer basket; steam for about 8 minutes, until filling is cooked through.

• Boiled: Bring a large pot of water to a gentle boil.

Boil dumplings/wontons for 6-8 minutes, until filling is cooked through.

• Fried: Head 2 inches vegetable oil in a large pot over medium-high heat. Fry dumplings/wontons until golden brown on all sides, 1-2 minutes per side.

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Egg Rolls Yield: 24 egg rolls

Spring Rolls Yield: 20-24 spring rolls

Once these spring rolls are filled, freeze them on a baking sheet in a single layer. Once frozen, transfer to a Ziploc bag.

Thaw slightly and fry whenever you’re craving a crunchy snack!

1-2

(11-ounce) packages spring roll wrappers Meat or vegetable filling (recipes see opposite page) Vegetable oil, for frying

1. Place filling into a large resealable bag and cut the corner to create a hole that is ½-inch wide.

2. Line a baking sheet with a wire cooling rack or paper towels; set aside.

3. Place a spring roll wrapper on a surface, corner facing down. Wet the edges of the wrapper. Pipe 4 inches of filling horizontally in the lower third of the wrapper. Fold the bottom corner over the filling, then bring the two sides inward and continue rolling up. Repeat with remaining filling and wrappers.

4. Heat 2 inches of oil in a large pot or Dutch oven over medium-high heat. Working in batches, fry spring rolls until golden brown on both sides, about 3 minutes. Transfer to the prepared cooling rack.

1 (16-ounce) package egg roll wrappers Meat or vegetable filling (recipes see opposite page) Vegetable oil, for frying 1. Line a baking sheet with a wire cooling rack or paper towels; set aside.

2. Place an egg roll wrapper on a surface, corner facing down. Wet the edges of the wrapper. Place a heaping scoop of filling into the center of the egg roll wrapper.

Fold the bottom corner over the filling, then bring the two sides inward and continue rolling up.

Repeat with remaining filling and wrappers.

3. Heat 2 inches of oil in a pot or Dutch oven over medium-high heat. Working in batches, fry egg rolls until browned on both sides, about 3 minutes. Transfer to the prepared baking sheet.

Spicy Everything Sauce Yield: 1 cup

Mix ½ cup Chili Crisp (page 42), ¼ cup thinly sliced scallions, 2 tablespoons soy sauce, 2 teaspoons maple syrup, 1 tablespoon finely chopped fresh cilantro and 1 teaspoon toasted sesame oil.

Ginger Garlic Paste Yield: ½ cup

Heat ¼ cup vegetable oil in a large saute pan over mediumhigh heat. Add ¼ cup minced ginger and sauté until fragrant, about 30 seconds. Add ½ cup minced scallions and sauté for another 30 seconds. Remove from heat and add 1 tablespoon toasted sesame oil and 1 tablespoon soy sauce. Season with kosher salt, to taste.

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Asian Kitchen AT T H E E N D O F A N O N D E SC R I P T ST R I P M A L L O N 1 6 3 R D ST R E E T I N SU N N Y I S L E S, F LO R I DA , I S A V I B R A N T LY D EC O R AT E D R E STAU R A N T W H OS E FO U N D E RS, A H U S BA N D A N D W I F E T E A M , C O O K AU T H E N T I CA L LY AS I A N A N D AU T H E N T I CA L LY KOS H E R B ECAU S E T H AT’S W H AT T H E Y W E R E M E A N T TO D O.

BY: A D I N A S I L B E R M A N 90

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This past March, I visited Bambu Pan Asian with my family for our Purim Seudah.

Though it was quiet in the restaurant, the owner, who personally delivered our food, smiled as he assured us that his team was busy in the kitchen fulfilling 300 orders for the holiday — the chag (meaning holiday, in Hebrew), as he put it. His impeccable pronunciation tipped us off, so we probed deeper.

With a twinkle in his eye, Luong Phung introduced himself and offered to share his incredible backstory, which took an unexpected trip around the world.

He started by pointing out his wife of 30 years, Lien Phung, who was busy poring over paperwork in the corner. “You know, my wife went to the army,” he said. “Tzahal.”

W E W E R E B LOW N AWAY BY T H E M O N G O L I A N B E E F AT BA M B U, R E M I N D I N G U S O F T H E V E RS I O N P I CT U R E D, W H I C H I S F RO M I SSU E #4 ; R EC I P E AVA I L A B L E O N T H E F L E I S H I GS A P P.

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BA M B U’S D I ST I N CT I V E S E L ECT I O N O F D I M SU M A N D N O O D L E S H AS A N AU T H E N T I C I T Y T H AT I S O N LY AC H I E V E D AT A F E W OT H E R KOS H E R R E STAU R A N TS I N T H E C O U N T RY.

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C R I S PY DUCK SA L A D

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I

t was the late 1970s, after the Vietnam War ended and amidst the Communist takeover of the country, that Luong and Lien found themselves a part of the nearly 1 million refugees — “boat people” — who fled the country by sea, aboard boats with no clear direction other than toward freedom.

Lien, seven years old at the time, landed with her family in a refugee camp in Hong Kong.

Luong, eleven years old at the time, was on a boat docked in the Philippines; they waited to go to America. It would be a year to enter America, Luong recalls hearing, but one week to enter Israel. Luong’s father did not hesitate — Israel it was. Lien’s family heard of the open doors as well, so in 1979, as part of the 366 Vietnamese refugees that landed in Israel, the two families started anew.

Integration into Israeli society did not faze them, and they felt welcomed. “Until today, all of my best friends are JewishIsraeli, all open minded. I never felt racism,” Lien said.

“Nothing.” In fact, Lien found that being different made her memorable. Hebrew became their mother tongue, the language they use to communicate with each other. There was no part of society they did not join. For Lien, that meant even joining the army. As a kashatit, an archer, she had what she called some of the best years of her life.

When it came time to work, the two each joined their families’ restaurant businesses — Luong in his father’s restaurant in Afula and Lien in her parents’ restaurants in Haifa and Tiberias. Eventually they each got jobs working under Chef Yisrael Aharoni, an expert

RESTAURANT CHRONICLES

in Chinese cuisine, founder of famed restaurants Yin-Yang, Tai-Chi and Pat Qua, as well as a judge on MasterChef Israel.

It was there that the melding of their cultures really happened, as they practiced cooking the flavors of home while marketing to kosher and Jewish eaters. Cooking with kosher meat became second nature to them: as Long explained, “Non-kosher is too complicated, with the shrimp, the crab and all kinds of fish. And pork,” he said, laughing, “I can’t even stand the smell of it!”

In the late 90s, Lien and Luong were at a crossroads.

Lien’s father died and although he was Israeli, the family could not find a suitable burial ground for someone who was non-Jewish and nonChristian. Therefore, he was posthumously converted to Catholicism. Though they had felt integrated, suddenly they felt like outsiders.

Then a terrorist attack occurred just steps from their home. “This was the kash,” said Lien. “Hakash sheshavar et gav hagamal” — the straw that broke the camel’s back. After 20 years in Israel, the young couple moved to Miami, hoping to provide their future children a more stable life.

Now, 24 years later, the pair finally opened their first restaurant — a personal dream of theirs. After working with Chef Aharoni, they were both uniquely poised to contribute their Asian cooking skills to the kosher world and worked for years at the Miami staples Soho and China Beach. When they sent their twin boys, Tim and Ben, off to college, the Phungs ventured out on their own, and there has been no greater thrill.

Their mission: to bring authentic, pan-Asian food to kosher eaters. Opening a kosher eatery was not even a question, as cooking kosher is second-nature for the pair. “We speak the language, we know the culture,” Lien explained. “Sometimes I tell the Rabbi, ‘Hey, this is wrong, this is right.’” Sourcing ingredients from local Asian grocers and from Israel on trips back to visit friends, the Phungs strive to highlight the richness and diversity of the flavors they know from home. Sauces are a particular passion for Luong.

“At some places, everything is in the same brown sauce,” he said.

“Here, every dish is unique.”

Lien works on blending spices and crafting new recipes, a process that sometimes takes her up to six months. Between the range of flavors, homemade spice blends and ancient techniques, for example, marinating Chinese black mushrooms in potato starch, Bambu gets at the heart of Asian cooking, telling its own story through the passion of its founders.

It’s a formula that works.

Between the sit-down location and a bustling delivery business, each day brings hundreds of General Tso’s platters and each week thousands of handcrafted pieces of dim sum. In the early fall, the Phungs go back to Israel for vacation.

“First of all, we love having Friday night and Saturday off,” Luong said. “It’s another reason we cook kosher. But most of all, we love the chagim. We always spend them in Israel,” he said with a smile. “We are not Jewish, but we are Israeli.”

“Bidiuk,” said Lien. Exactly.

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TRIPPING KOSHER VISITS BAMBU BY: CW S I LV E R B E RG

Back in October, the Tripping Kosher team was visiting South Florida at the same time that Shlomo was in Miami to celebrate the opening of the new AJ Madison showroom. A trip to Bambu was definitely on Shlomo’s agenda. Therefore, the Fleishigs Magazine and Tripping Kosher teams collided and filmed a segment about Bambu. Below is a synopsis of their review of Bambu:.

Takeout versus sit-down:

The main distinction between takeout and sit-down Chinese food can be described in one word — crispiness!

Eating Chinese food straight from the wok creates a one-of-a-kind experience.

Takeout is just not the same; the food ends up steaming as it travels and nothing beats the crispness of fresh Chinese food.

When we visited Bambu in Miami, Chef Yos Schwartz, a local private chef, was dining at a table near us and expressed that the food he ordered from Bambu via a delivery service was not the same food he was experiencing sitting in the restaurant.

I highly recommend dining in whenever possible in order to get the full impact of the experience. However, if takeout is your only option, perhaps focus on dishes that are steamed or stir fried rather than fried.

Why Bambu stands out: Kosher Chinese:

CW Silverberg

STA N D O U T CHINESE S P OTS :

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When we think about kosher Chinese food in America, we like to separate it into two distinct categories — sit down and take out. Both are special and important in their own right and are featured prominently in many heavily populated Jewish areas. Chinese food even has a presence in most supermarket deli takeout counters! There are wonderful examples of these establishments around the country that help serve as benchmarks for expectations and flavor. Some examples of quality sit-down Chinese restaurants include David Chu’s China Bistro in Baltimore, Maryland, Kosher Chinglish in Las Vegas, Nevada and Bambu in Miami, Florida.

David Chu’s is an institution in Baltimore, MD. We first visited five years ago on the way back to New York from Virginia and prioritized a stop in Baltimore specifically to try David Chu’s.

We loved the pan-fried noodles (chow mein noodles fried until crisp and served with chicken stir fry). The sauce soaks into the noodles, creating contrasting textures and flavors. The Sichuan wontons, sesame chicken, pu pu platter and dumplings are other winners.

On that note, I am a simple man who appreciates simple dishes done to perfection. Bambu’s distinctive selection of dim sum and noodles has an authenticity that is only achieved at a few other kosher restaurants in the country. I was most drawn to Bambu since they are the only kosher dim sum spot in America. (Yes, that’s actually the real reason I went! Judd and I have a strong fondness for dumplings.) Let me tell you, the dumplings and dim sum did not disappoint. The crystal-steamed dumplings, made with rice paper and steamed until translucent, as well as the chicken shumai were supremely delicious.

They were so good that Shlomo took a batch back home to New York!

Kosher Chinglish in Las Vegas, NV is a fascinating restaurant, the kosher version of their neighboring nonkosher sister restaurant. The cuisine is Cantonese/Hong Kong-style, which has almost no heat and is very well known for dumplings, rice and noodle dishes.

Kosher Chinglish is famous for their lemon chicken, which is a tangy version of the classic sweet and sour chicken.

They also serve our favorite Hong Kongstyle pan-fried noodles and offer a few dishes you can’t find in other kosher Chinese restaurants, such as their salt and pepper vegetables, dumplings, yellow curry beef short ribs and ma po tofu. It is a must stop if you are visiting Las Vegas (see more on pages 82-83). www.fleishigs.com

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QR Code:

There is so much more to say, but I am much better on camera! Scan this QR code for a link to the video and look for Shlomo Klein as our surprise guest in the video!

The Tripping Kosher crew

About Tripping Kosher:

Tripping Kosher is a kosher food travel show on YouTube starring CW Silberberg and Judd Joffre. It is produced, directed and filmed by Tzvika Tal, a graduate of NYU film school who worked as a television editor for The History Channel and A&E for 10 years. CW and Judd deliver entertaining commentary on popular kosher spots around the country. CW spent 10 years behind the scenes in the kosher food business to establish his know-how and understanding of the industry. Judd Joffre is the founder of Judd's Memphis Kitchen and Chief Marketing Officer of Breadberry, a gourmet market in Brooklyn. As a pop-up specialist, Judd works on collaborations all over the country with other chefs and restaurants, such Smash House in North Miami Beach and Elite Café and Bravo Pizza in Queens. Learn more about Tripping Kosher on YouTube, @trippingkosher on Instagram or trippingkosher.com.

Grill on Lee is a heimish hotspot located on Lee Avenue in the heart of Williamsburg, Brooklyn.

Surprisingly, they have delicious American-style Chinese food! We highly recommend the sampler platter. For under $50, you can order four different Chinese classics — sesame chicken; pepper steak; chicken and mixed vegetables; and chicken in garlic sauce — with a portion of rice in the middle. It’s always flavored to perfection.

FRIED WO N TO N S

Cho-Sen Island is our local sit-down Chinese restaurant located in Lawrence, NY. A mainstay in the community, ChoSen has been around for 30 years and for good reason. Aside from the consistently good food, the friendly vibe and long standing staff contribute to the overall experience. Some of our favorite dishes include orange beef, chicken teriyaki (it comes sizzling hot on a cast iron plate) and wok-fried rice. Cho-Sen also has a location in Forest Hills, Queens (ChoSen Garden), Great Neck, NY (Cho-Sen Village) and a new casual spot on the Upper East Side of Manhattan (Cho-Zen).

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B R E A D P L AYS A B I G RO L E I N C H I N E S E C U I S I N E . H OW E V E R, YO U WO N ' T F I N D T R A D I T I O N A L LOAV E S O F B R E A D O N T H E TA B L E .

R AT H E R, B R E A D I S P R E S E N T E D I N D I F F E R E N T FO R M S L I K E B U N S ( ST E A M E D, F R I E D O R BA K E D) A N D F L AT B R E A DS L I K E SCA L L I O N PA N CA K E S. M Y B ROT H E R- I N - L AW, W H O S P E N T T I M E I N C H I N A A N D I S F LU E N T I N C H I N E S E , TAU G H T M E H OW TO W H I P U P T H E S E D E L I CAC I E S, SO M E T H I N G T H AT W E D O N’ T R EG U L A R LY F I N D I N O U R KOS H E R A M E R I CA N C H I N E S E R E STAU R A N TS.

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Steamed Buns Yield: 10 buns

Steamed buns are like warm and yeasty pillows that encase a savory filling. For an easy shortcut, substitute the homemade dough with frozen dinner roll dough.

NOTE: For a vegetarian option, use the vegetable filling on page 86. Unlike the other vegetable filling, the meat filling must be cooked prior to using in the steamed buns.

FOR THE FILLING: 1 pound ground veal 3 tablespoons water 2 tablespoons vegetable oil 1 medium onion, diced 1 tablespoon grated ginger 1 tablespoon minced garlic 4 scallions, thinly sliced 2 tablespoons hoisin sauce 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon chili paste, optional 2 teaspoons maple syrup or sugar 2 teaspoons toasted sesame oil ¼ teaspoon white pepper 1 teaspoon cornstarch, dissolved in 2 teaspoons water FOR THE BUNS: ¾ teaspoon instant yeast 1 tablespoon sugar ¾ cup warm water 2¾ cups all-purpose flour 2 teaspoons vegetable or canola oil 1. For the filling, mix veal and water.

2. Add oil to a wok or skillet over medium-high heat. Add onions and cook until softened, about 3-4 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute. Add ground veal to pan and brown for 6 minutes, breaking up the meat with a wooden spoon.

3. Add hoisin sauce, soy sauce, rice vinegar, chili paste (if desired), maple syrup, sesame oil and white pepper; sauté for another minute.

4. Add the cornstarch slurry and sauté for 30 seconds, until slightly thickened. Set aside to cool.

5. For the buns, mix yeast, sugar and water; set aside to bubble for 15 minutes. Add flour and oil; knead until a smooth dough is formed, about 5 minutes.

6. Cover dough and set aside to rise for 1½ hours, until doubled in size.

7. Divide dough into 10 equal portions; let rest for 10 minutes.

8. Using a rolling pin, roll each piece into a 5-inch circle. Place 2 tablespoons of filling into each circle and gently pinch dough at the top to seal, maintaining a round ball shape. (There are many tutorials online for how to create the classic steamed bun shape.)

9. Place each filled bun onto a sheet of parchment paper; cover and set aside for 30 minutes in a warm place to proof.

10. Prepare a steamer basket in a pot over boiling water. Place proofed buns into the basket; cover and allow to steam for 15 minutes. Remove from heat and let rest for about 5 minutes before serving.

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Scallion Pancakes

Scallion Pancake Hack

Serves: 4

These flaky treats are the perfect starter to a homemade Chinese feast. This recipe yields pancakes on the larger end, which you can slice like a pizza to share.

1 ½ ½ 4

cup all-purpose flour teaspoon kosher salt cup hot water, divided Toasted sesame oil scallions, thinly sliced Vegetable oil, for frying

1. Mix flour, salt and ¼ cup hot water.

Slowly add the remaining ¼ cup water, 1 tablespoon at a time, as needed for the dough to come together; it should

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not be too sticky. Knead for about 2 minutes, then cover and set aside to rest for 30 minutes.

2. Divide the dough into two equal portions. Using a rolling pin, roll each portion into an 8-inch circle.

3. Brush each circle with sesame oil and top each with half of the scallions. Roll each circle into a log, then coil it into a spiral. Use the rolling pin again to flatten each coil into an 8-inch circle.

4. Heat a thin layer of oil in a skillet over medium heat. Working with one pancake at a time, cook until browned, about 3 minutes per side. Repeat with the second pancake.

Try this hack from Chef Naphtali Sobel using malawach! Use as many or as few malawach rounds as you’d like to feed your crowd, reducing or increasing the quantities as needed. One malawach round yields 2 scallion pancakes.

Mix ½ cup oil, ¼ cup toasted sesame oil and 1 tablespoon Chinese five spice; set aside.

Cut 6 slightly defrosted rounds of malawach dough in half, rolling and stretching each half to create a rough circle. Brush oil over the rounds. Sprinkle 3 tablespoons chopped scallions and 1 teaspoon mixed sesame seeds over each circle. Roll each circle up into a log, then into a coil. Flatten each coil with your hands or a rolling pin until it’s as thin as a pancake. Cook in a nonstick skillet over medium-low heat for 3-4 min per side, until golden brown. www.fleishigs.com

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Want to explore more about authentic Chinese cuisine?

The Vegan Chinese Kitchen by Hannah Che is the perfect guide to learn more about this beloved cuisine. It explores every vegetable imaginable in great detail, prepared in a variety of creative ways. There are brilliant recipes, like Lion's Mane Mushroom Kebabs, which utilizes dried lion's mane mushrooms in place of meat to create the most succulent kebabs inspired by the food of the Xinjiang region of China. Beyond the dedication to vegetables, the book dedicates an entire chapter to homemade meat substitutes like seitan and how to cook authentic Chinese dishes with it.

The book is completely vegan, making it a great resource for the kosher cook looking to learn more about authentic Chinese cooking without compromising on flavor. It is a full guide to cooking Chinese food without the meat.

We were specifically taken by this recipe, a mashup of the two recipes that we decided to highlight in this feature — steamed buns and scallion pancakes. Use Adina’s steamed bun dough recipe with Hannah’s method.

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The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition By: Hanna Che Publisher: Clarkson Potter Price: $35

NOTE: Most ingredients mentioned in the book are available kosher, but there are a few that are very hard to find, so substitute with something similar if possible.

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Scallion Flower Buns MAKES 10 BUNS

6. Set up a large steamer. Transfer the buns into steamer baskets, making sure they’re placed at least an inch apart, as they will expand when cooking. Cover and let them rise for 15 minutes.

BY: HANNAH CHE

Reprinted with permission from The Vegan Chinese Kitchen by Hannah Che copyright © 2022. Photographs by Hannah Che. Published by Clarkson Potter, a division of Penguin Random House, LLC.

7. In the meantime, fill the steamer base or wok with water to reach just below the baskets, about 2 inches. The bottom of the basket shouldn’t touch the water. Use this time to clean up your station and any remaining utensils. Uncover and check the proofed dough—when you gently push on a bun, your finger should leave an indentation that springs back slowly.

My dad’s favorite steamed bread is plain mantou, but he’d always make scallion buns for me and my siblings—we loved them since they were flavorful on their own, dotted with bits of scallion and the savory fragrance of ground Sichuan peppercorn.

After Dad rolled out the dough, I’d help him brush on the oil, sprinkle the salt, and stack the layered “flowers,” and after they finished steaming, I often burned my fingers peeling back the soft, fluffy layers, eager to devour them hot. Don’t be intimidated by the intricate look of the buns; they’re very easy to shape. You can freeze any leftover buns and pop them directly into a steamer to reheat.

SCALLION OIL: 6 scallions, green parts only, thinly sliced ½ teaspoon ground Sichuan peppercorns (optional) 1 teaspoon kosher salt 3 1

tablespoons vegetable oil batch Steamed Bun Dough, risen but not shaped All-purpose flour, for dusting

EDITOR’S NOTE: Use Adina's Steamed Buns recipe (page 97, STEPS 5-7) MAKE THE SCALLION OIL: 1. Place the scallions, ground peppercorns (if using), and salt in a heatproof bowl. Heat the vegetable oil in a saucepan until it is nearly smoking, then pour it quickly over the scallions to release their fragrance.

FORM THE BUNS: 2. Cut ten 4-inch parchment paper squares.

3. Scrape the risen dough onto a lightly floured surface and knead vigorously for 5 minutes, until there are no more air bubbles and the dough is very smooth. Divide the dough in half and cover one portion with a damp tea towel so it doesn’t dry out.

Using a rolling pin, roll the other half of the dough into a rectangle about 20 inches

long × 12 inches wide × ¼ inch thick, with the long side facing you.

4. Spread a thin layer of the scallion oil on the dough using a brush or your fingers and leaving a ½-inch margin.

Gently roll up the dough away from you and toward the top edge, then pinch the long edge closed to seal in the oil.

Trim off both ends and slice the remaining dough crosswise into 8 equal-size pieces.

5. Take 2 of the pieces and stack one on top of each other, then place a chopstick across the middle of the top piece, almost as if you’re going to cut it in half, and press down firmly just enough to stick the pieces together. Slide the chopstick out and place the bun on a square of parchment paper. Repeat with the remaining pieces to make 4 buns.

Repeat with the remaining half of the dough. Don’t discard the 4 raggedy ends — stack them together to make two smaller buns, for 10 buns total.

8. Set the baskets with the buns over the cool water and heat over high heat until the water comes to a boil (you’ll see the steam rising from the pot). Reduce the heat to medium and steam the buns for 10 minutes. Remove from the heat and allow the buns to sit in the steamer, covered, for 5 minutes.

This will prevent a sudden change in temperature that might cause the buns to deflate or wrinkle.

Uncover the basket and press a fingertip gently into the bun—if it feels firm and the indentation bounces back immediately, it is done. If it still feels squishy, cover and steam for 3 to 5 more minutes, then test again. Enjoy the buns hot or let them cool before serving.

9. If you have only one steamer basket and are making the buns in batches, place the remaining buns in the refrigerator to slow their rising while the others cook.

Check the water in the wok and replenish it before steaming another batch.

10. Refrigerate any remaining steamed buns in zip-top plastic bags or freeze them in a single layer on a baking sheet and then transfer them to a zip-top freezer bag. To reheat, steam them directly from the refrigerator or freezer for 4 to 5 minutes.

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BONUS: In contrast to its Italian Bartenura counterpart, Baron Herzog Pinot Grigio fully showcases its California sunshine origins, with a round mouthfeel and notes of tangerine, honeydew and persimmon, lifted altogether by balanced, refreshing acidity. Try it with the Hot Pot Broth; one can't help but take a sip of this wine between every mouthful.

BARTENURA PINOT GRIGIO 2021 Yes, Bartenura makes other wines besides Moscato and Malvasia!

This refreshing Pinot Grigio features citrus fruits, pear and cantaloupe aromas, with a hint of fresh herbs.

Paired with Chinese Chicken Salad, it’s a natural dialogue.

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PAC I F I CA JEZREEL GEWÜRZTRAMINER 2019 More of a classic pairing here, the floral notes combined with the stone and tropical fruit notes (like lychee and guava) pair well with the savory and spicy notes of Mapo Tofu, producing a winning combination.

RIESLING 2021 Off-dry Riesling is so versatile; it's always a pleasure to play around and pair it with all sorts of food. I recently had it with Indian food and it rocked! The flavors and mild sweetness blend harmoniously with the chili and Sichuan of Dandan Noodles — a feast for the palate.

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LIGHT IT UP WITH FINE WINES AND DELIGHTFUL CHINESE DISHES BY: GABRIEL GELLER

When I found out the theme of this issue, I got excited. Having grown up in a foreign country, I did not know about the Jewish “custom” of eating Chinese food this time of year in America.

Since I enjoy Chinese food (or rather, the American-Jewish interpretations of the cuisine), I was happy to adopt the custom as well!

R A M O N C A R D O VA R I O J A GARNACHA 2018

HERZOG LINEAGE MOMENTUS NV This is a fun, affordable, slightly off-dry sparkling wine made from Chenin Blanc and Chardonnay grapes. While it would go well with many Chinese dishes, the high acidity, subtle sweetness and bubbles will particularly shine with Sesame Chicken or Chicken Stir Fry.

When it comes to pairing wine with this type of food, it can be a little tricky. Chinese food is often oily, spicy and fried, and it features an interesting combination of textures and flavors.

Have some fun and try some (or all!) of these wines with these particular dishes or similar ones. I’d love to hear your feedback at ggeller@royalwine.com.

You might raise an eyebrow at the thought of mixing a Spanish grenache with a sticky, sweet and savory dish like Char Siu-Style Spare Ribs. However, as soon as you try it, it will hit you as one of the most evident food-and-wine pairings you've ever experienced.

The juicy, velvety red fruit notes, with hints of herbs and oriental spices dance around your palate as the wine embraces the sweet-andsour notes of the meat and the sauce — mouthwatering!

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CONDIMENTS & EXTRAS 24 Five Spice Fizz 24 Five Spice Syrup 42 Chili Crisp H 45 Fried Wontons FF M Q 45 Crispy Rice Noodles FF M Q 46 Homemade Duck Sauce FF M Q 68 Basic Brown Sauce 69 Basic Sesame Chicken Sauce 75 Garlic-Chili Topping H M Q 89 Spicy Everything Sauce M Q 89 Ginger Garlic Paste M Q 97 Steamed Buns 98 Scallion Pancakes FF 98 Scallion Pancake Hack FF Q 101 Scallion Flower Buns 101 Scallion Oil 106 Creamy Chili Sauce M Q

VEGETARIAN & SIDES 40 Spicy Cold Tofu Salad H Q 41 Cold Sesame Peanut Noodles FF 42 Seeded Cucumber Salad with Chili Crisp H Q 63 Sautéed Chinese Broccoli Q 63 Honey Garlic King Oyster Mushrooms 64 Blistered Cashew Garlic String Beans Q 65 Sticky Chinese Eggplant Q 86 Vegetable Dim Sum Filling 88 Dumplings, Wontons and Potstickers FF 89 Spring Rolls FF 89 Egg Rolls FF

FISH 42 Sesame Seared Tuna with Chili Crisp M Q 106 Gefilte Fish Toasts FF

MEAT & CHICKEN 29 Hot Pot Broth 35 Mapo Tofu H 35 Dandan Noodles H 44 Poached Chicken M 44 Chinese Chicken Salad FF 58 Char Siu-Style Spare Ribs FF 59 Slow-Roasted Spare Ribs 59 Char Siu Veal Breast M 73 Chicken Stir-Fry with Mixed Vegetables FF 73 Velveted Chicken 74 Sesame Chicken FF 75 Wok-Glazed Wings FF 87 Meat Dim Sum Filling 88 Dumplings, Wontons and Potstickers FF

Key:

FF Family-Friendly H Hot & Spicy M Minimal Ingredients Q Quick 104

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A Tradition of Excellence from Generation to Generation THE ROTHSCHILD LEGACY

As the legend goes, Reb Mayer Anschel Rothschild (‘744–’812), received a bracha for wealth and hatzlocho from his renowned rebbe, Harav Zvi Hirsh from Tzortkov zt”l.

Rothschild became a banker and, with his family, established the largest private banking business in the world. Hundreds of years later, the family interests range from financial services and real estate to energy, agriculture and successful winemaking.

Today, the Rothschild family owns over 15 wine estates around the globe including in France, North and South America, South Africa and Australia. Of particular note are the Château Mouton Rothschild and the Château Lafite Rothschild which are classified as Premier Cru Classé — “First Growth” in English. This coveted classification proves the grapes were grown in the Bordeaux region of France and that they are among the highest quality in the world.

LAST BITE

Gefilte Fish Toasts Serves: 8

E VE RYTH ING YOU KN EW ABO U T G EFI LTE FISH IS T OAS T

This is the mashup that beats all mashups! The classic (and very treif) Chinese dish, shrimp toast, gets kosherfied. Gefilte fish is a brilliant substitution — it’s already ground and provides an incredible end result.

1 ½ 3 2 2 2 2 8 ¼ ⅓

loaf gefilte fish, defrosted cup chopped fresh cilantro scallions, thinly sliced teaspoons ground ginger tablespoons cornstarch tablespoons toasted sesame oil tablespoons soy sauce slices white bread cup toasted sesame seeds cup oil, for frying Creamy Chili Sauce (recipe follows), for serving

1. Mix gefilte fish, cilantro, scallions, ginger, cornstarch, sesame oil and soy sauce.

2. Slice bread in half diagonally to create 2 triangles from each slice.

Arrange bread on a baking sheet.

Spread about 2 tablespoons gefilte fish mixture onto each triangle, spreading out evenly to the edges. Sprinkle with sesame seeds.

3. Heat a thin layer of oil in a large nonstick or cast iron skillet over medium heat. Fry toasts, gefilte fish-side down, until golden, about 3 minutes. Using a spatula, carefully flip and fry for about 1 minute on the other side. Transfer to paper towels to drain. Serve immediately.

Creamy Chili Sauce Yield: heaping ¼ cup

Mix 3 tablespoons sweet chili sauce, 1 tablespoon soy sauce, 1 tablespoon mayonnaise and 1 tablespoon hot sauce.

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V I P KO S H E R T O U R S IS PROUD TO PRESENT OUR

PASSOVER 2023 3 0 T H

Y E A R

AT T H E 5 D I A M O N D P A R D I S U S R E S O R T

F O R M E R LY AT T H E A R I Z O N A B I LT M O R E

P L AY A D E L C A R M E N

1 6 C HEF CURATED RESTAURANTS & BUFFE TS

BY DANZIGER KOSHER CATERING ENTIRE RESOR T EXCLUSIVELY FOR OUR GUESTS LUXURIOUS ALL SUI TE RESOR T WAI TER SERVIC E AT ALL 8 POOLS & BEAC H ASHKENA ZI & SEPHARDIC MINYANS UNDER SUPERVISION OF MDK RABBI MANISH SPI TZ

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PROGRAM WILL BE GLATT KOSHER, ALL MEAT IS BEI T YOSEF, PAS YISROEL & C HALAV YISROEL

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