Fleishigs Magazine Issue 060 - July 2024 by Fleishigs Magazine

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SEASONAL COOKING WITH HOT PEPPERS

L’CHAIM SUMMER WINES

EDITOR’S LETTER

THIS MONTH’S CONTRIBUTORS

BUTCHER’S CUT Brined chicken breast

PROFILE Prairie Street Co.

SOMETHING SWEET Sweet and spicy

TRAVEL Philadelphia, PA

COOKBOOK Nosh by Micah Siva

THE OTHER SIDE OF THE CORK Cantina Giuliano

BACK POCKET Corn: Summer’s gold

RECIPE INDEX

LAST BITE #yesitsontheapp

BACK POCKET CORN: SUMMER’S GOLD

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FIRE UP FLAVOR: PREMIUM MEATS FOR YOUR GRILL. cedarhurst

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EDITOR'S LETTER

AS WE GEAR UP FOR THE VIBRANT months ahead, it’s with great excitement that I present to you our much-anticipated summer issue. When initially conceptualizing the summer issue, grilling came to mind, much like the theme of almost every food magazine in the summer. While grilling certainly holds its place during summer, and we definitely have some cool, new grilled recipes in this issue, I am very passionate about Fleishigs being a place that takes our readers’ unique kosher and Shabbos lifestyle in mind — even during the summer. One of the central themes we explore in this issue is the essence of leisurely summer afternoons, particularly those cherished moments during long Shabbos gatherings. We recognize the need for dishes that are not only delicious but also adaptable to varying temperatures, whether served cold or at room temperature. Our team has curated a collection of recipes and ideas that will elevate your Shabbos table, offering both tradition and innovation in equal measure. Our Butcher’s Cut column, for example, revolves around brining chicken breast to create the ideal make-ahead dish that remains juicy and tender and can be served in so many different ways. Beyond Shabbos, the recipes in this issue are wonderful throughout the week and are inspired by summer produce. Summer is a time of abundance, where markets burst with seasonal treasures like succulent corn and vibrant peppers. There truly is nothing like a summer farmers’ market, where produce is abundant, bright and

Fleishigs JULY 2024

THE SUMMER ISSUE

aromatic. These ingredients, like corn (featured in our Back Pocket column) and peppers (featured in our Seasonal column) not only inspire but define the flavors of the season. Our featured article is themed around peppers and spice, and I encourage you all to make this summer an adventure of spice with this unique collection of recipes. A note for the spice wary: try the spicy foods in moderation, but if it’s still too much for you, most of the recipes do offer an alternative. For the spice lovers, you may want to add a bit more pepper or spice to some of the recipes! I strongly believe that adventure is not solely about distant travels. A fulfilling break can be as simple as spending a few hours exploring local parks, waterfronts or browsing through thrift stores. Many of you can surely relate to the thrill of discovering a new ingredient or experimenting with a fresh recipe, uncovering delightful new flavors that bring joy. I am confident that you will find quite a few of those treasures in this dynamic issue.

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker TEST KITCHEN CHEF Suchi Mittel CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt 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.

Wishing you a summer filled with culinary delights and cherished memories. Bitayavon, Shifra

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

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.

Yael Geller is a wine enthusiast and co-manages the largest wine forum in the world, Kosher Wine: Sharing and Experiences, on Facebook with her husband Gabriel. Follow along on Yael’s adventures on Instagram @tigresskitchen.

Shifra Klein is a food writer, food stylist and the co-founder and editor-in-chief of Fleishigs Magazine, the world’s premier kosher food and lifestyle magazine. Shifra can be reached on Instagram @shifraklein. Gabriel Geller is the Director of PR & Advertising and Manager of Wine Education for Royal Wine Corp. He is also a wine writer, critic and consultant. Reach Gabriel via Instagram @kosherwine_gg, email ggeller@royalwine. com or through his Facebook group, Kosher Wine: Sharing and Experiences.

Fleishigs JULY 2024

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 in 2023. Follow her at @naomirosscooks on Instagram or visit her website: www.naomirosscooks.com.

With nearly 20 years of professional culinary and lifestyle media experience, Kendra Rex has found her way into kitchens and farms around the world seeking untold stories of people, places, ingredients and dishes. Currently, Kendra is Prairie Street Co.’s Culinary Producer, the co-editor for Les Dames d'Escoffier and is working on a cookbook about the Baja Peninsula. When not cooking for friends and family, she can be found teaching classical pilates at her own studio or surfing on the Jersey shore.

Adina Silberman is a practicing general dentist and is passionate about home cooking. She is a regular contributor to Fleishigs and shares her techniques for developing kitchen staples on Instagram @homewithadina. Adina lives in Riverdale, NY with her husband and two daughters.

Elisheva Taitz works full-time in the corporate healthcare industry and is also a food writer, recipe developer and the editor of Fleishigs Magazine. She lives with her family in Cedarhurst, NY. Find her on Instagram @thatswhatshemade.

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Available at your local grocery and online: pinchmyspice.com | pinchmyspice@gmail.com | 5 Incredible Spice Blends: Busy Chicken Blend Boss Brisket Rub Three Seasons Blend King Salmon Rub Hungry Ribeye Rub

BUTCHER'S CUT

C H I C K E N B R E ASTS A R E A STA P L E I N K I TC H E N S A RO U N D T H E WO R L D, C E L E B R AT E D FO R T H E I R V E RSAT I L I T Y A N D E AS E O F P R E PA R AT I O N . T H E S E L E A N C U TS O F P O U LT RY O F F E R A B L A N K CA N VAS FO R C U L I N A RY C R E AT I V I T Y, A B SO R B I N G F L AVO RS A N D S E ASO N I N GS B E AU T I F U L LY, W H E T H E R M A R I N AT E D, G R I L L E D, SAU T É E D O R ROAST E D. F RO M SU C C U L E N T ST I R- F R I E S A N D H E A RT Y CASS E RO L E S TO L I G H T SA L A DS A N D C O M FO RT I N G SO U PS, C H I C K E N B R E ASTS CA N S E A M L E SS LY A DA P T TO A M Y R I A D O F D I S H E S, M A K I N G T H E M A G O -TO I N G R E D I E N T FO R B OT H W E E K N I G H T D I N N E RS AND GOURMET O C CAS I O N S. BY: S H I F R A K L E I N

Flavorful Feats:

U N V E I L I N G O U R C U R R E N T FAVO R I T E T EC H N I Q U E FO R C O O K I N G C H I C K E N B R E AST

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BUTCHER'S CUT

he chicken breast is the lean, white meat portion of the bird, located on the underside of the chicken, directly beneath the rib cage and running along both sides of the breastbone. It is a large, meaty section that can be easily separated from the rest of the bird, often sold as boneless and skinless for convenience. The texture of chicken breast is firm yet tender when properly cooked. It is known for its smooth, even grain and is relatively low in fat compared to other parts of the chicken, which contributes to its mild flavor and firm, slightly chewy texture. When overcooked, however, chicken breast can become dry and tough due to its low fat content. For the best results, it should be cooked until just done to retain its moisture and tenderness.

NUTRITIONAL VALUE:

TIPS FOR PURCHASING:

In addition to their culinary adaptability, boneless, skinless chicken breasts are also a powerhouse of nutrition. High in protein, they provide the essential building blocks for muscle growth and repair, while being low in calories, making them ideal for those managing their diet. They are also a good source of important nutrients such as vitamin B6, which supports brain health and energy metabolism, as well as niacin, which aids in DNA repair and skin health. Whether you're aiming to build a balanced diet or create a feast that impresses, chicken breasts offer a wholesome and delicious solution that aligns with a variety of dietary needs and preferences.

When buying fresh chicken breasts, ensuring you select the best quality can make a significant difference in your cooking. Here are some tips to help you choose the freshest chicken breasts:

HOW TO COOK: The best cooking temperature for chicken breast is 165°F (74°C). This internal temperature ensures that the chicken is fully cooked, safe to eat and retains its juiciness and flavor. An optimal cooking method for juicy chicken breast is to brine it, but if you don’t want to take that extra step, here are some tips to achieve perfect results: Use a Meat Thermometer: Insert an instantread meat thermometer into the thickest part of the chicken breast to check for doneness. This ensures accurate readings and prevents overcooking.

Oven Cooking: Preheat oven to 350°F (175°C) and cook chicken for about 2025 minutes, depending on size, until it reaches an internal temperature of 165°F (74°C).

Grilling: Preheat grill to mediumhigh heat. Grill chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).

Pan-Searing: Heat a skillet over mediumhigh heat with a bit of oil. Cook chicken breasts for 6-7 minutes per side, ensuring they reach the safe internal temperature.

Resting Time: After cooking, let the chicken breasts rest for 5 minutes. This helps the juices redistribute, making the meat more tender and flavorful.

Check the Color: Fresh chicken breasts should have a pinkish hue. Avoid any that look gray, dull or discolored, as these are signs of spoilage. Inspect the Texture: The surface of the chicken breasts should be smooth and slightly moist but not slimy. If the chicken feels sticky or overly wet, it may not be fresh. Smell: Fresh chicken should have a mild, almost non-existent odor. If you detect any sour or strong unpleasant smell, it’s best to avoid that piece of chicken. Packaging: If you’re buying pre-packaged chicken breasts, make sure the packaging is intact without any tears or leaks. Check the expiration date to ensure you’re buying within a safe time frame. Additionally, avoid packages with excess liquid, as this can indicate that the chicken has been sitting for too long or has been refrozen and thawed. Firmness: Press the chicken breast gently with your finger. Fresh chicken should spring back slightly and feel firm to the touch, not mushy.

JULY 2024 Fleishigs

BUTCHER'S CUT

Brine Time BY: B -S H B OS H N AC K

Fleishigs JULY 2024

veryone talks about brining chicken, but how do you do it, why should you do it and how does it enhance the chicken? Think of dill pickles, sauerkraut and corned beef — yes, they have more in common than just making a great sandwich; they are all cured, brined and pickled. Curing started in the old days before refrigeration, when if you didn’t cure your vegetables and meat, they would go bad. Curing is primarily a preservation method but it has a secondary bonus of being able to tenderize and impart flavor to proteins. Brining is a curing method done with salt and water (extra flavoring can be added too) to help season the item you are brining. Now that we have refrigerators and freezers and can store meat and vegetables without having to worry about spoilage, curing is used to enhance flavor. After all, uncured corned beef is just boiled brisket! Let’s face it — chicken breasts are a very lean cut of poultry and they can easily be dried out, so here is where brining really shines. Through chemical reactions, the salt and water are absorbed by the chicken and then get trapped in the proteins, leading to a juicier, softer piece of meat even when taking the chicken to the higher internal temperatures required for food safety. The following brine recipe works on everything from chicken to cucumbers, but feel free to add other spices or sugar to fit your personal preferences. I will let you in on a little secret — if you have a brand of pickles you really like, that’s brine! So save the liquid for your next batch of chicken, and you can thank me later.

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BUTCHER'S CUT

Brine before you dine. Basic Brine Yield: 4+ quarts brine

4 1 1 ¼ ¼ 1

quarts water halved garlic head cup kosher salt cup brown sugar cup store bought or homemade pickling spice (recipe follows) tablespoon crushed red pepper flakes

Add all ingredients to a saucepan over high heat. Bring to a boil, then remove from heat and let cool completely. Store brine in an airtight container until ready to use.

Homemade Pickling Spice Yield: ¼ cup

Mix 1 tablespoon juniper berries, 1 tablespoon whole black peppercorns, 1 tablespoon mustard seeds, 1 tablespoon coriander seeds and 3 bay leaves. Use in brine as directed or store in an airtight jar in the pantry.

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BUTCHER'S CUT

Brined Italian Grilled Chicken

Brined Blackened Pan-Seared Chicken

Serves: 8-12

Herbs de Provence can easily be found at any supermarket, but you can also use any Italian spice blend. It’s typically a mixture of dried herbs, like parsley, sage, rosemary and thyme — just like the song!

Cajun seasoning is a spice blend that consists of big, bold flavors. It can be used on fish, chicken and meat. Alternatively, you can use any of your favorite spice blends, like Montreal or coffee rub.

2-3

2 ¼ 1

pounds boneless, skinless chicken breasts quarts Basic Brine (recipe above) cup herbs de Provence teaspoon freshly ground black pepper Extra-virgin olive oil, for garnish Flaky salt, for garnish

2 2 ¼

pounds boneless, skinless chicken breasts quarts Basic Brine (recipe above) tablespoons avocado oil cup salt-free Cajun seasoning Lemon wedges, for serving

1. Add chicken to a nonreactive container and pour brine over so that the chicken is fully submerged. Refrigerate for at least 2 hours and up to overnight to allow the salt to fully penetrate the chicken.

2. Preheat an outdoor gas/ charcoal grill or cast iron grill pan over medium-high heat. Meanwhile, drain chicken from brine and pat it dry with paper towels. Discard brine.

2. Heat oil in a cast iron skillet over medium-high heat. Meanwhile, drain chicken from brine and pat it dry with paper towels. Discard brine.

3. Season chicken on both sides with herbs de Provence and pepper. Grill for 8-12 minutes, depending on thickness, flipping every 2 minutes to maintain as much moisture as possible. After about 8 minutes, check the internal temperature, and remove from heat when it reaches 160°F (temperature will continue to rise slightly due to carryover cooking). Garnish with a drizzle of olive oil and a sprinkle of flaky salt.

3. Season chicken on both sides with blackening seasoning. Grill for 4 minutes per side, depending on thickness, until the internal temperature reaches 160°F. Serve with lemon wedges.

JULY 2024 Fleishigs

BUTCHER'S CUT

BRINED & GRILLED CHICK EN: T H E U LT I M AT E SU M M E R BAS I C BY: S H I F R A K L E I N

N OW T H AT YO U H AV E D E L I C I O U S BRINED AND COOKED CHICKEN, T H E R E A R E A P L E T H O R A O F WAYS TO U S E I T. I T I S E V E N SO TAST Y T H E N E XT DAY T H AT I T H AS B EC O M E T H E A N SW E R TO M Y SU M M E R S H A B B OS LU N C H C O N U N D RU M — W H AT TO S E RV E AS A P OST K I D D U S H A N D D I PS C O U RS E T H AT I S N’ T TO O H E AV Y B U T I S F I L L I N G A N D O F C O U RS E , D E L I C I O U S? B E YO N D S H A B B OS LU N C H , T H E S E R EC I P E S WO R K WO N D E R F U L LY FO R S H A LOS H S E U D OT O R R E A L LY FO R A N Y SU M M E R T I M E P I C N I C. T H E FO L LOW I N G R EC I P E S WO U L D A LSO WO R K W E L L U S I N G A ROT I SS E R I E C H I C K E N , W H I C H I S A N E XC E L L E N T S H O RTC U T.

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BUTCHER'S CUT

Chicken Caesar Salad Serves: 8

3 1 2 1 ½

heads romaine lettuce, roughly chopped small red onion, thinly sliced Cashew Caesar Dressing (recipe follows) cups chopped cooked brined chicken breast (page 27) cup sliced grape tomatoes, optional cup croutons

Toss lettuce and red onions with some dressing. Add cooked chicken, tomatoes (if desired) and toss with a bit more dressing. Add croutons right before serving.

Cashew Caesar Dressing Yield: 2 cups

Roasted cashews add a nutty undertone that mimics the flavor of Parmesan cheese, creating a wonderful all-purpose dressing that can be used beyond salad, as a dip for crudités or a sandwich spread.

Blend 1 cup mayonnaise, ⅓ cup roasted cashews, ⅓ cup warm water, 2-3 tablespoons nutritional yeast, 2-3 garlic cloves, 2-3 tablespoons fresh lemon juice, 2 teaspoons sugar, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, ½ teaspoon smoked paprika (optional) and ¼ teaspoon freshly ground black pepper until creamy.

JULY 2024 Fleishigs

BUTCHER'S CUT

CHANGE IT UP: Make it a Wrap:

• Choose the Tortilla: There are so many different options to choose from, whether corn or flour, flavored (i.e. spinach, jalapeño), big or small. • Warm the Tortilla: If the tortilla is cold or stiff, warm it up slightly by microwaving it for a few seconds or heating in a skillet for 10-15 seconds per side.

W RA P I T!

• Assemble Fillings: Spread some Cashew Caesar Dressing in the center of the tortilla. Place cooked chicken in the center of the wrap, leaving some space around the edges for folding. Add desired fillings (lettuce, onions, tomatoes, etc.). • Fold: Fold the sides of the tortilla towards the center and over the filling. Start at the bottom edge of the tortilla and fold it up over the fillings, tucking it under slightly to secure the filling. Begin rolling the tortilla from the bottom up, keeping it tight as you go. • Secure Wrap: If desired, you can secure the wrap by wrapping it in parchment paper, aluminum foil or plastic wrap. This will help hold everything together and make it easier to eat on the go. • Slice (optional): If you prefer, you can slice the wrap in half diagonally or straight across the middle to make it easier to eat or to display the fillings.

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BUTCHER'S CUT

Southwest Chicken Salad Serves: 8

6 1 1 ¼ ¼ 2 1

cups mixed salad greens Cilantro Lime Dressing (recipe follows) ripe avocado, sliced cup cherry tomatoes, halved cup thinly sliced red onions, optional cup fresh cilantro leaves, chopped cooked brined chicken breasts (page 27), thinly sliced cup Charred Corn Salsa (recipe follows)

Toss salad greens in a serving bowl with some dressing. Top with avocado, tomatoes, red onions (if desired), cilantro, chicken and charred corn salsa. Drizzle with more dressing.

Cilantro Lime Dressing Yield: 1 ½ cups

Add 1 cup fresh cilantro, 1 cup fresh parsley, 1 garlic clove, ¼ cup lime juice, 2 teaspoons maple syrup or honey, ½ teaspoon ground coriander and ½ teaspoon sea salt. With the motor running, stream in ½ cup extra-virgin olive oil and process until smooth.

Charred Corn Salsa Serves: 8

This salsa is great as a side dish or as a topping for tacos, grilled meats or just with tortilla chips for scooping. If time allows, refrigerate it for 30 minutes to allow the flavors to meld together.

Preheat a grill to medium-high heat. Brush 4 ears of fresh corn lightly with olive oil. Grill, turning occasionally, until kernels are charred in spots, 10-12 minutes. Transfer corn to a cutting board to cool. Once cool enough to handle, stand each ear upright and, using a sharp knife, cut kernels off the cobs. Toss charred corn with 1 seeded and diced jalapeño, ½ cup fresh cilantro, 2 chopped scallions and the juice of 2 limes. Season with kosher salt and freshly ground black pepper, to taste.

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BUTCHER'S CUT

CHANGE IT UP:

Chicken Nacho Bake Serves: 6

To elevate this nacho bake even further, use either store bought or homemade pickled jalapeños. Find a recipe on the Fleishigs app. 4-5 2 1 1 1 1 ¼

cups tortilla chips cups cooked brined chicken breasts (page 27), cubed cup non-dairy shredded cheese cup Charred Corn Salsa (recipe above) cup store-bought tomato salsa cup canned black beans, drained and rinsed cup sliced jalapeños Optional additional toppings: sliced avocado, diced red onion, chopped fresh cilantro, lime wedges, non-dairy sour cream

1. Preheat oven to 375°F. Arrange a layer of tortilla chips evenly on a large baking sheet. 2. Distribute the chicken and cheese evenly over the chips. Top with spoonfuls of corn salsa, tomato salsa and black beans. Scatter jalapeños on top. 3. Cook for 10-12 minutes, until cheese is melted and bubbly. 4. Remove the nachos from the oven and sprinkle with additional toppings as desired. JULY 2024 Fleishigs

BUTCHER'S CUT

A better roast than Brady’s.

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BUTCHER'S CUT

Roasted Summer Vegetable Platter Serves: 6-8

2 1 1-2 ½ 1 ½ 2

CHANGE IT UP

Japanese eggplants, sliced into rounds zucchini, sliced teaspoons olive oil teaspoon kosher salt pint cherry tomatoes cup chopped parsley or cilantro (or a mix of both) Falafel Honey Mustard Dressing (recipe follows) cooked brined chicken breasts (page 27), sliced

1. Preheat oven to 400°F. Toss eggplant and zucchini with oil and salt. Arrange on a parchmentlined baking sheet and roast for 25 minutes, until golden brown and tender. 2. Arrange roasted eggplant and zucchini around the perimeter of a serving platter. 3. Mix tomatoes, herbs and 2 tablespoons honey mustard dressing; place into the center of the serving platter. Top with chicken and drizzle with some more dressing.

CHANGE IT UP: Make it a Pita: Stuff ingredients into split pitas for the ultimate on-the-go meal.

Falafel Honey Mustard Dressing Yields: 1 cup

This is a creative update on classic honey mustard that really works well with grilled chicken and roasted vegetables.

Whisk ¼ cup fresh lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon ground cumin, ¼ teaspoon ground coriander and 1 minced garlic clove until well combined. While whisking, slowly add ¼ cup extravirgin olive oil until emulsified. Season with kosher salt and freshly ground black pepper, to taste. JULY 2024 Fleishigs

Experience appliances that are both intelligent and beautifully designed to entertain crowds of any size. Café appliances are both stylish and feature-packed. Get inspired by the latest innovations like ovens with air fry mode, refrigerators with instant hot water, or a convertible fridge freezer drawer.

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LEARN MORE

How do I install the Shabbos Keeper? The Shabbos Keeper is designed for easy installation. It typically involves plugging the device into the refrigerator's control board. Detailed installation instructions are provided with the device, and no professional installation is usually required.

Which Café refrigerator models are compatible with the Shabbos Keeper? The Shabbos Keeper is compatible with specific Café refrigerator models. You should check the compatibility list provided by Café or consult with Café customer service to ensure your refrigerator model is supported.

Does the Shabbos Keeper need to be programmed every week? No, the Shabbos Keeper comes pre-programmed with all the dates and times for Shabbat and Yom Tov. It automatically adjusts for these dates without requiring weekly reprogramming.

Can the Shabbos Keeper be used for Yom Tov? Yes, the Shabbos Keeper has a Yom Tov mode that allows certain functionalities permissible on Jewish holidays, ensuring compliance with the different rules for Yom Tov.

What happens if there is a power outage? If there is a power outage, the Shabbos Keeper is designed to remember its settings and continue to operate in Shabbat mode once power is restored.

SHABBOS KEEPER The industry’s most advanced kosher kitchen technology. This easy-to-install device revolutionized shabbos mode for ovens and refrigerators, automatically setting compatible refrigerators and ovens to Shabbos and Yom Tov. Café appliances with the Shabbos Keeper Accessory are 100% kosher certified by the OU and CRC.

Connect with us: 800.570.3355 | www.ajmadison.com | sales@ajmadison.com

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PROFILE

A discussion with Elliot Moscowitz, founder & CEO of Prairie Street Co. SH-2024Connect

BY: C H E F K E N D R A R E X

“THE GENESIS OF P R A I R I E ST R E E T CA M E F RO M M Y T I M E L I V I N G I N B RU SS E LS, WHERE I HAD D I F F I C U LT Y F I N D I N G Q UA L I T Y KOS H E R M E AT A N D H A D TO T H E R E FO R E I M P O RT I T F RO M F R A N C E ,” S H A R E S E L L I OT M OSC OW I TZ , T H E FO U N D E R A N D C EO O F P R A I R I E ST R E E T C O., A H I G H - Q UA L I T Y KOS H E R M E AT C O M PA N Y. I M E T E L L I OT I N 20 2 1 O N T H E P R A I R I E ST R E E T C U L I N A RY K I TC H E N S E T.

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PROFILE

Chef Kendra: I am honored to be the one interviewing you for once! You’re the man behind the meat, the visionary of our brand and the one who keeps us ahead of the curve. What’s new on Prairie Street? Elliot Moscowitz: Prairie Street Co. has grown quite a bit since I started in 2018. We have gone from a high-quality meat company with a YouTube Channel to a full-on luxury lifestyle brand. Our meat, however, is still the star. We not only offer our customers the most exclusive cuts of beef, veal and lamb, in addition to our lineup of dry-aged and USDA Prime beef, but we give them the resources they need to prep, host and serve their friends and family.

Kendra: It has been so exciting working alongside you over these years on our content and concierge services. How do we differ from the rest? Elliot: Easy, we are with our customers every step of the way. Our website, prairiestreet.co, is simple to navigate and provides customers with a place to both shop and learn with over 200 original cooking videos and tutorials, recipes, blogs, e-magazines and podcasts featuring our top chefs and culinary experts. People can also visit psculinarykitchen.co for all of the

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content. It’s inspiration on steroids! If someone needs more assistance, we have our concierge service that helps individuals create unique menus and plans for their special events.

Kendra: It feels like high-quality and consistency are the two pillars Prairie Street was built on. With all of the growth we’ve experienced, these values remain the same. Elliot: Without a doubt. Because of those values, we are a brand our customers can trust. They know that when they order from us, they will receive their order in three days and it will arrive frozen and safe. One of the first things I did in 2018 was ensure we had the ultimate in packaging and shipping practices. I’m proud that we maintain this while being able to ship anywhere in the continental United States.

Kendra: Finally, it’s your favorite time of year — grilling season! What are you cooking up these days? Elliot: You can bet my freezer is stocked with a variety of baby back ribs, veal racks, dry-aged Prime rib roasts and briskets. I always entertain our friends, family and neighbors — it’s my favorite thing to do. You know me, I like to let this meat speak for itself. I need nothing more than salt, black pepper and the smoker. Visit psculinarykitchen.co to see all their content in one easy-to-navigate location.

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Summer with Friends A) Catskill Delivery B) Vacay Travel Boxes

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

SPICE TIME

FO R T H OS E O F YO U OUT THERE WHO A R E H OT SAU C E JUNKIES LIKE ME, T H I S PAST Y E A R M AY H AV E B E E N A L I T T L E U N S P I CY FO R YO U TO O. P O O R W E AT H E R CONDITIONS LED TO A B E LOWAV E R AG E C H I L I P E P P E R C RO P, U LT I M AT E LY L E A D I N G TO I N T E R N AT I O N A L S H O RTAG E S O F SO M E O F M Y FAVO R I T E C H I L I BAS E D S P I CY C O N D I M E N TS I N C LU D I N G S R I R AC H A A N D SA M BA L O E L E K . B U T H AV E N O F E A R — T H E Y’R E BAC K , AT L E AST FO R N OW, SO STO C K U P W H I L E YO U CA N B ECAU S E T H I S SU M M E R I S T H E P E R F ECT T I M E TO G E T S P I CY.

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icking up the culinary heat in the summer is actually a longstanding tradition in many warmer climate cultures. And there’s science behind the trend — spicy dishes can actually help you cool down via a physiologic response called “gustatory sweating.” Capsaicin, one of the main spice-inducing chemicals, triggers an emergency heat response in the mouth, which sends signals to the brain to increase circulation and stimulate sweat glands. As sweat evaporates from the skin, it dissipates heat, leading to a sensation of cooling. The same response also triggers vasodilation — the expansion of blood vessels near the skin's surface — which further aids in dissipating heat. Despite the initial perception of heat from spicy foods, the body's regulation of internal temperature ultimately leads to a cooldown, another reason to pack the heat this summer. To continue the science lesson, culinary heat via chili peppers has a precise measure based on the amount of capsaicin present in the pepper. The Scoville Heat Unit (SHU) was developed in 1912 by Wilbur Scoville, a pharmacist who also publicized milk as the antidote to spice-overload. While a bell pepper has an SHU of 0, a jalapeño typically ranges from 2,500 to 8,000 SHU, indicating a mild to moderate heat level. Moving up the scale, habanero peppers can range from 100,000 to 350,000 SHU and even hotter varieties like the ghost pepper (bhut jolokia) can exceed 1,000,000 SHU. The SHU scale provides a standardized way to communicate the level of spiciness of peppers and spicy foods, helping consumers gauge how much heat they can expect when incorporating these ingredients into their cooking. From least spicy to most spicy, here is a breakdown of five common hot peppers.

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FIVE COMMON HOT PEPPERS JALAPEÑO: Originating from Mexico, jalapeños are one of the most popular chili peppers globally. They have a moderate spice level, typically ranging from 2,500 to 8,000 SHU. Jalapeños are commonly used fresh or pickled in various dishes such as nachos, salsas and stuffed peppers, as well as a topping for burgers and sandwiches. THAI BIRD'S EYE CHILI: These small but mighty peppers pack a punch and are widely used in Thai, Vietnamese and other Southeast Asian cuisines. They range from 50,000 to 100,000 SHU, making them quite spicy. Thai bird's eye chilies are often added to stir-fries, curries, soups and sauces to add heat and flavor.

SCOTCH BONNET: Commonly found in Caribbean cuisine, Scotch bonnet peppers have a heat level ranging from 100,000 to 350,000 SHU. They have a distinctive fruity flavor with a considerable amount of heat, making them a staple ingredient in jerk seasoning, hot sauces and spicy marinades. HABANERO: These fiery peppers originate from the Amazon region and are primarily harvested in Central America, Mexico and the Caribbean. They typically range from 100,000 to 350,000 SHU and are known for their fruity flavor with intense heat. They are often used in hot sauces, salsas, marinades and spicy dishes.

GHOST PEPPER / BHUT JOLOKIA: Hailing from India's northeastern regions, the ghost pepper is one of the world's hottest peppers, measuring over 1,000,000 SHU. Its intense heat is complemented by a slightly sweet and fruity flavor. Ghost peppers are used sparingly in dishes like chutneys and hot sauces and as a way to add extreme heat to certain dishes (for those who can handle it).

THE SHU SCALE PROVIDES A STANDARDIZED WAY TO COMMUNICATE THE LEVEL OF SPICINESS OF PEPPERS AND SPICY FOODS. SCOVILLE PEPPER HEAT SCALE

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SOME OTHER KITCHEN STAPLES THAT GIVE HEAT:

SPICES:

PASTES:

CAYENNE PEPPER: Cayenne pepper is a powdered spice made from dried cayenne chili peppers. It has a moderately high level of heat and is often used to add spice to dishes like chili, curry and sauces.

GOCHUJANG: Gochujang is a fermented Korean chili paste made from red chili powder, glutinous rice, fermented soybeans and salt. It's a staple condiment in Korean cooking, adding depth, heat and a savory umami flavor to dishes like bibimbap, tteokbokki and marinades.

GOCHUGARU: Gochugaru is a coarse Korean red pepper powder made from sun-dried chili peppers. It's commonly used in Korean cuisine, particularly in making kimchi and various stews, imparting a spicy, slightly sweet flavor. RED PEPPER FLAKES: These dried and crushed red chili peppers are commonly used as a seasoning to add heat to dishes. They're a pantry staple in many cuisines and are sprinkled on pizzas, pasta, soups and salads to add a fiery kick.

HOT SAUCES: FRANK’S RED HOT SAUCE: Frank's Red Hot Sauce is a popular American hot sauce known for its tangy flavor and medium level of heat. It's made from a blend of aged cayenne peppers, vinegar, garlic and other spices. CHOLULA HOT SAUCE: Cholula Hot Sauce, originating from Mexico, is celebrated for its rich flavor profile, combining a unique blend of peppers and spices for a zesty kick. Its versatility makes it a beloved condiment, perfect for enhancing everything from eggs to tacos with a touch of heat and tang.

HARISSA: Harissa is a North African chili paste made from roasted red peppers, chili peppers, garlic, olive oil and spices like cumin and coriander. It has a bold, fiery flavor with a hint of smokiness and is used as a condiment or ingredient in dishes like couscous, tagines and grilled meats. SAMBAL OELEK: Sambal oelek is an Indonesian chili paste made from ground chili peppers, vinegar and salt. It's known for its vibrant red color and intense heat. Sambal oelek is commonly used as a spicy condiment in Southeast Asian cuisines, adding heat and flavor to dishes like noodles, soups and stir-fries.

SRIRACHA: Sriracha is a Thai hot sauce made from chili peppers, garlic, vinegar, sugar and salt. It has a tangy, slightly sweet flavor with a medium level of heat. Sriracha is versatile and used as a condiment or ingredient in various dishes worldwide. THE FOLLOWING RECIPES ARE INTENDED TO BE SPICY, BUT CAN BE ADJUSTED ACCORDINGLY AS INDICATED, WHEREVER POSSIBLE. WHILE REVIEWING THE RECIPES, REFER TO THE GUIDE BELOW IF A PARTICULAR SPICY INGREDIENT SEEMS UNFAMILIAR TO YOU.

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NOTE: For the gochugaru, I recommend Taekyung brand. For the gochujang paste, I recommend O’Food brand. Both are kosher certified.

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Gochugaru Chickpea Snacks Yield: 2 cups

These are great as an on-the-go snack to munch on, but also to serve as a salad or soup topper. 1 ¼ 1 1 1 1 ½

(15-ounce) can chickpeas, drained, rinsed and patted dry cup tahini tablespoon toasted sesame seeds teaspoon gochugaru powder or 2 teaspoons gochujang paste, optional teaspoon smoked or sweet paprika teaspoon maple syrup teaspoon kosher salt

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. 2. Toss chickpeas with tahini, sesame seeds, gochugaru (if desired), paprika, maple syrup and salt until well coated. 3. Spread into an even layer on the prepared baking sheet. Cook for 45 minutes, flipping halfway through, until crispy and crunchy. Let cool before serving.

Shalom, this one’s for the zachors. JULY 2024 Fleishigs

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Soft-Boiled Eggs with Spicy Ginger Cashew Dressing Serves: 6

I recently had a delicious “make your own” poke bowl and chose a spicy ginger dressing to tie it all together. This dressing is inspired by the flavors that I enjoyed in that bowl. I love this dish served on Shabbos for seudat shlishit. Prepare the eggs in advance and plate them right before serving. ½ ½ 1 1 1 ¼ 2 1 12

cup raw cashews, plus more for garnish cup water clove garlic tablespoon grated fresh ginger tablespoon minced fresh cilantro cup soy sauce Juice of 1 lime tablespoons chili paste tablespoon maple syrup Kosher salt, to taste eggs Finely minced fresh chives, for garnish Minced red chili pepper, for garnish, optional

1. Add cashews, water, garlic, ginger, cilantro, soy sauce, lime juice, chili paste and maple syrup to a high-powered blender; blend until smooth. Season with salt, to taste; set aside. 2. Bring a pot of water to a boil and carefully add eggs. Boil for 6 minutes, then immediately drain and run eggs under cold water. 3. Peel eggs and slice in half. Arrange eggs on a serving platter and top with spicy ginger dressing. Garnish with chives, red chili peppers (if desired) and more cashews.

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NOTE: If you prefer hard-boiled eggs, just cook for 8-10 minutes.

JULY 2024 Fleishigs

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Spicy Wings with Creamy Chimichurri Serves: 4-6

You can also use drumettes instead of wings in this recipe. 1 1 2 2 2 2 2 2

tablespoon cornstarch tablespoon baking powder pounds chicken wings (approximately 12 pieces), patted dry with paper towels tablespoons soy sauce tablespoons ketchup tablespoons chili paste (or more ketchup) tablespoons maple syrup tablespoons fish-free Worcestershire sauce Creamy Chimichurri (recipe follows), for serving

1. Preheat oven to 450°F. Set a wire cooling rack on top of a foil or parchment-lined baking sheet. Grease the wire rack with nonstick cooking spray. 2. Mix cornstarch and baking powder in a large bowl, then add wings and toss to coat. Arrange wings in a single layer on the wire rack and set aside, uncovered, at room temperature for 20 minutes or overnight in the refrigerator. This step dries the skin out, yielding a crispier end result. 3. Roast wings for 25 minutes, then flip and roast for another 25 minutes. Flip wings one last time and roast for a final 10 minutes (for a total of 1 hour), until wings are crispy and golden brown. 4. While wings are roasting, add soy sauce, ketchup, chili paste (if desired), maple syrup and Worcestershire sauce to a small saucepan over medium-low heat. Whisk continuously until well incorporated. 5. Coat warm wings in prepared sauce and arrange on a serving platter. Serve alongside chimichurri.

Creamy Chimichurri Yield: 1 cup

Mix ½ cup mayonnaise, 4 minced garlic cloves, ½ cup finely chopped fresh parsley, 2 tablespoons rice vinegar, 2 tablespoons olive oil, 1 teaspoon maple syrup, 1 tablespoon finely chopped red chilis (optional), ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.

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NOTE: You can also use drumettes instead of wings in this recipe.

JULY 2024 Fleishigs

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NOTE: Feel free to substitute the turkey for ground chicken or beef. If you prefer a lighter protein, use white turkey or chicken (a mixture of dark and white is great too).

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Spicy Turkey and Green Bean Stir Fry Serves: 2-4

This stir fry comes together in minutes and is the perfect weeknight dinner. Serve over hot quinoa or rice. ¼ 2 2 2 2 2 ½ 2 ¼ 1 1 2 ½ 1

cup soy sauce tablespoons maple syrup tablespoons ketchup tablespoons chili paste (or more ketchup) teaspoons grated fresh ginger teaspoons grated fresh garlic teaspoon freshly ground black pepper teaspoons cornstarch, dissolved in 2 tablespoons hot water cup vegetable oil, divided pound green beans, trimmed pound ground dark turkey cups cooked rice or quinoa cup crushed toasted cashews red chili pepper, seeded and finely sliced, optional, for garnish

1. Whisk soy sauce, maple syrup, ketchup, chili paste, ginger, garlic and pepper. Whisk in cornstarch slurry; set aside. 2. Heat 2 tablespoons oil in a wok or skillet over high heat until glistening. Add green beans and sauté, undisturbed, for 5 minutes, until blistered and golden brown. Toss and continue sautéing for another 2 minutes, until tender. Transfer green beans to a plate. 3. Add remaining 2 tablespoons oil to the wok and set over medium-high heat. Add ground turkey and brown, breaking meat apart with a potato masher or a wooden spoon for 5 minutes, until just cooked through. 4. Whisk sauce once more and pour into the wok. Stir to coat for about 5 minutes, until sauce thickens. Return green beans to the wok and toss gently. 5. Serve stir fry over rice or quinoa and garnish with cashews and chili peppers (if desired).

Shaken and stirred. JULY 2024 Fleishigs

Dish this fish.

Roasted Salmon with Avocado and Scallions 54

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Brussel power.

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Sweet and Spicy Grilled Brussels Sprouts

Nori for glory.

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Spicy Tuna Nori Bites JULY 2024 Fleishigs

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Hot and Cold Gazpacho with Spicy Jalapeño Croutons

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Poached Chicken Rice Bowls with Spicy Peanut Dressing

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Roasted Salmon with Avocado and Scallions

Sweet and Spicy Grilled Brussels Sprouts

Serves: 4-6

Serves: 6

This salmon recipe is so simple and is really delicious to serve straight out of the oven or at room temperature. The reason this recipe works well is because the salmon is baked, skin-on, to achieve the perfect flaky texture. Feel free to serve it on its own or, for a memorable family-style platter, with the full round of accompaniments.

You’ll love how the charred Brussels sprouts taste with this sweet and spicy sauce.

NOTE: Ask your fishmonger for a single center-cut fillet (measuring 1 pound) for the best, most even results.

FOR THE SWEET AND SPICY SAUCE: ½ cup olive oil ¼ cup red wine vinegar ¼ cup minced red chili peppers (or red bell peppers for less spice) Juice of 1 lemon 2 tablespoons maple syrup 2 teaspoons grated fresh garlic 1 teaspoon red chili flakes, optional ½ teaspoon curry powder ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper

2 2 2 2 2 1 2 6 6

tablespoons vegetable oil tablespoons mayonnaise tablespoons chili paste or ketchup tablespoons maple syrup tablespoons soy sauce pound skin-on center-cut salmon, patted dry with paper towels large ripe avocados, mashed Persian cucumbers, diced scallions, finely sliced Toasted sesame seeds, for garnish Panko breadcrumbs, for garnish

1. Line a baking sheet with foil and grease with oil. Place it into the oven and preheat to 450°F. 2. Meanwhile, whisk mayonnaise, chili paste, maple syrup and soy sauce until smooth. Divide sauce into two equal portions. 3. Once the oven is preheated, carefully remove the baking sheet and place the salmon, skin-side down, onto the baking sheet. Spread half the sauce on the salmon. Roast for 12 minutes for medium doneness. Adjust baking time to your liking. 4. Turn the oven to broil and place the salmon near the broiler for 2 minutes, until the sauce starts to bubble. Let salmon rest for 5-7 minutes. 5. Flake flesh off of the skin. 6. Spread mashed avocados onto a serving platter and top with flaked salmon, cucumbers and scallions. Drizzle with remaining sauce. Garnish with sesame seeds and panko.

Fleishigs JULY 2024

NOTE: If you are using bamboo skewers, be sure to soak them in water for about 30 minutes before grilling on a gas or charcoal grill. This will prevent them from catching on fire.

FOR THE BRUSSELS SPROUTS: 2 pounds Brussels sprouts, trimmed but kept whole 2 tablespoons olive oil 1. Whisk sauce ingredients until combined; set aside.

Spicy Tuna Nori Bites Serves: 6-8

There is nothing better than realizing you have everything in your pantry to make something takeout worthy! For an alternative serving option, stuff into a wrap or sandwich with arugula. Trust me, the pepperiness of the arugula pairs very well with the spicy tuna. For a change, use canned salmon instead of tuna. 2 ¼ 6 2 ½ ¼ 1 1 1 2 ½ ¼

(5-ounce) cans solid white tuna in water, drained and chopped cup minced red bell peppers scallions, thinly sliced tablespoons toasted sesame seeds cup mayonnaise cup hot sauce, optional tablespoon soy sauce tablespoon maple syrup tablespoon rice vinegar teaspoons toasted sesame oil teaspoon kosher salt teaspoon freshly ground black pepper Seaweed snacks or baby gem lettuce leaves, for serving

1. Using a fork, mix tuna, peppers, scallions, sesame seeds, mayonnaise, hot sauce (if desired), soy sauce, maple syrup, rice vinegar, sesame oil, salt and pepper. 2. Serve spicy tuna with seaweed snacks or lettuce leaves.

2. Bring a large pot of water to a boil. Add Brussels sprouts and boil for about 8 minutes, then drain well. Alternatively, microwave Brussels sprouts in a covered bowl for 3 minutes. 3. Skewer four Brussels sprouts on each skewer (see head note). Drizzle with olive oil. 4. Preheat grill to medium-high heat and grill skewers for about 5 minutes per side, until charred. 5. Arrange skewers on a serving platter and drizzle with sweet and spicy sauce.

CHANGE IT UP: An alternative cooking option is to shred the Brussels sprouts, roast in a 400°F oven for 20-25 minutes until edges are crispy, then drizzle with the sauce.

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Poached Chicken Rice Bowls with Spicy Peanut Dressing Serves: 4-6

The sauces and accompaniments are what really make poached chicken, which is otherwise quite plain, shine. These bowls are perfect for seudat shlishit. Consider keeping rice warm in a rice cooker or slow cooker for Shabbos — it is life changing! I like to serve this dish family-style, but it can be plated individually too. 2 4 4 4

boneless, skinless chicken breasts cups cooked rice Tangy Purple Cabbage Salad (recipe follows) Spicy Peanut Dressing (recipe follows) kiwis, thinly sliced scallions, thinly sliced Minced fresh cilantro, for garnish Toasted sesame seeds, for garnish Crispy fried onions (like French’s), for garnish

1. Bring a pot of water to a boil. Once boiling, lower chicken into the water and bring water up to a boil once more. Cover pot and remove from heat. Let chicken cook for 25 minutes. 2. Transfer chicken to a cutting board to cool, then thinly slice. Alternatively, shred the chicken with two forks. 3. To serve family-style, arrange rice on a serving platter, then top with poached chicken and cabbage salad. Drizzle with dressing. Top with kiwi and scallions. Garnish with cilantro, sesame seeds and crispy fried onions.

Tangy Purple Cabbage Slaw Serves: 4-6

Toss 2 cups shredded purple cabbage, 4 thinly sliced Persian cucumbers, 1 minced red chili pepper (optional), ¼ cup rice vinegar, 1 teaspoon maple syrup, 1 teaspoon toasted sesame oil, ½ teaspoon red chili flakes (optional), and ½ teaspoon kosher salt.

Spicy Peanut Dressing Yield: 1 cup

This sauce is so versatile, I find myself making it often as a dip for summer rolls or dressing for cold noodle salads. Feel free to use cashew butter or almond butter instead.

Blend ¼ cup smooth natural peanut butter, ¼ cup soy sauce, ¼ cup rice vinegar, 2 tablespoons water, 2 teaspoons hot sauce (optional), 2 teaspoons maple syrup, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger and 1 teaspoon grated fresh garlic. Add more water, 1 teaspoon at a time, as needed, until desired consistency is reached.

Hot and Cold Gazpacho with Spicy Jalapeño Croutons Serves: 10

So easy to make, this gazpacho is best enjoyed in the blazing hot sun! FOR THE GAZPACHO: 6 Roma tomatoes 1 English cucumber 1 red bell pepper, seeded 1 jalapeño, seeded, optional 2 cloves garlic 1 shallot 2 tablespoons red wine vinegar ¼ cup extra-virgin olive oil 1 teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper, plus more to taste 1 slice sourdough bread, crust removed, optional FOR THE SPICY JALAPEÑO CROUTONS: 4 slices sourdough bread, sliced into 1-inch cubes ¾ cup extra-virgin olive oil, divided 1 teaspoon kosher salt, divided 1 Roma tomato, grated 2 scallions, finely sliced ½ cup minced fresh parsley ¼ cup minced fresh basil 4 cloves garlic, minced 2 tablespoons red wine vinegar 1 tablespoon minced jalapeños, optional ¼ teaspoon freshly ground black pepper 1. For the gazpacho, add all ingredients, except sourdough, to a high-powered blender and blend until smooth. Add sourdough, allow to sit for 10 seconds, then blend again until smooth. Chill gazpacho in the fridge for at least 1 hour before serving. 2. If gazpacho settles in the fridge, give it a good mix before dividing into individual bowls or cups. 3. Preheat oven to 400°F. Line a baking sheet with parchment paper. 4. Toss sourdough on the baking sheet with 2 tablespoons oil and ½ teaspoon salt. Toast for 15 minutes, until golden brown. 5. Whisk remaining ½ cup + 2 tablespoons olive oil, remaining ½ teaspoon kosher salt, grated tomato, scallions, herbs, garlic, red wine vinegar, jalapeños (if desired) and pepper until well combined. 6. Toss toasted sourdough croutons with vinaigrette and serve with gazpacho.

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SOMETHING SWEET

Fire up more than the grill. B O L D A N D SW E E T C U L I N A RY A DV E N T U R E S

BY: A D I N A S I L B E R M A N T U R N U P T H E H E AT I N YO U R SW E E TS! S P I CY F L AVO RS WO R K W E L L N OT O N LY I N A P P E T I Z E RS A N D M A I N D I S H E S, B U T A LSO I N D E SS E RTS. T H E R E’S SO M E T H I N G TA N TA L I Z I N G A B O U T T H E C O M B I N AT I O N O F SW E E T A N D S P I CY, SO M U C H SO T H AT M A N Y T R A D I T I O N A L D E SS E RTS F RO M A RO U N D T H E WO R L D I N C O R P O R AT E B OT H F L AVO RS. T RY I T O U T I N T H E S E U N I Q U E C ROW D P L E AS E RS, A N D F E E L F R E E TO A DJ U ST T H E L E V E L O F S P I C E TO YO U R L I K I N G !

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SOMETHING SWEET

Tajin for the team.

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Real hot chocolate. JULY 2024 Fleishigs

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Chili Chocolate Brownies Serves: 12

The first time I visited Boston was for a friend’s wedding and you bet we had ice cream at the renowned JP Licks. At the time, they were sporting a delicious spicy chocolate flavor that I still think about today. These brownies are inspired by that ice cream. 1 ½ 2 1

Spicy Watermelon Lemonade Serves: 10-12

This cocktail (or mocktail) is a great summer drink! Feel free to omit the jalapeño for a non-spicy version. 5 1 2 1½ 2

cups cubed watermelon (12-ounce) can frozen lemonade concentrate, thawed cups water cups vodka, optional jalapeños, optional, divided Ice, for serving

1. Add watermelon, lemonade, water, vodka (if desired) and 1 seeded jalapeño (if desired) to a high-powered blender; blend until smooth. 2. Strain into a large pitcher and discard sediment. Serve in icefilled glasses. 3. Seed and slice remaining jalapeño and use as a garnish (if desired).

2 1 1 2 ½ ½ ⅛ 1

cup sugar cup brown sugar eggs cup (2 sticks) non-dairy butter substitute, melted teaspoons kosher salt teaspoon baking soda teaspoon pure vanilla extract cups all-purpose flour cup unsweetened cocoa powder teaspoon cinnamon teaspoon cayenne pepper cup semisweet chocolate chips, plus more for sprinkling

1. Preheat oven to 375°F. Grease a quarter sheet pan with nonstick cooking spray; set aside. 2. Whisk together sugar, brown sugar, eggs, butter, salt, baking soda and vanilla until smooth. Slowly add flour and cocoa powder, followed by cinnamon and cayenne pepper; mix until just incorporated. Fold in chocolate chips. 3. Spread batter into the prepared baking sheet. Top with some more chocolate chips, pressing them slightly into the batter. Bake for 15-18 minutes, until sides of the brownies separate slightly from the pan. The center will still be somewhat gooey.

Mango Tajin Fruit Kebabs Have you ever walked across the Brooklyn Bridge or through the streets of Los Angeles and noticed the vendors selling freshly cut mango out of Ziploc bags, topped with chili-lime spice? This is a homemade version, perfect for a summer barbecue or as a refreshing snack with a kick for those hot sunny days. Ripe mangos, cut into 2-inch cubes Fresh lime juice Honey Chili-lime spice, such as Tajin Flaky salt Toasted shredded coconut

Toss mango with a bit of lime juice. Skewer cubed mango onto wooden skewers, drizzle with honey and sprinkle with chililime spice, flaky salt and toasted shredded coconut.

4. Let brownies cool completely before slicing them into squares for serving.

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Chill it up! Or not. S BY: GA B R I E L G E L L E R, WS E T I I I

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ummer has arrived, and it's time for backyard kiddushim, siyumim and friends and family get-togethers. What should you sip while barbecuing, regardless of whether you're the one flipping the burgers? Sure, I love beer too, but I find that refreshing, tasty wines tend to be more consensual among men and women alike. Beer is a classic, but wine brings its own kind of excitement. I have no doubt that I have written this here several times before; I like to think that tasting wines from around the globe is like taking a mini vacation, each bottle offering a glimpse into the cuisine, history and culture of its region. So, even if you can't jet off to a new destination, you can still embark on a flavorful journey with a glass of refined Israeli rosé, a delicate French Pinot, an earthy Chianti or a crisp bubbly from California. L’chaim!

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11:00am Kids’ coloring time Let’s Draw Popsicles Kosher Kids Canvas

3:00pm Check on starter! The Sourdough Series with Chaya Suri Leitner Now You Know

5:30pm Last-minute dinner prep Cheesy Scalloped Potatoes with Esty Wolbe Easy Does It

8:00pm Family Watch Party The Flavors of the Jewish Ghetto Tasting Italy

9:30pm Cooking for Shabbos Cooking Morrocan Chraime with Orly Kaniel Savta & Me

A Mid-Summer Night’s Stream Host your summer watch parties with Kosher.com’s tasty lineup of classic shows and fresh episodes. Gather ‘round and keep the colony circle on loop with endless entertainment, only on Kosher.com.

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Flam Rosé, 2023 In recent years, there's been a surge in high-end rosé wines priced over $30. The truth is, not all of them are consistent and complex enough to justify their price tag. Having said this, the Flam 2023 is a fantastic example of a sophisticated, superbly balanced rosé that brings a smile to my lips between every sip. While it would be amazing to enjoy it on its own poolside, it’s also a great match to most salads and grilled fare.

Cantina Giuliano Chianti Primizie, 2021 This wine delivers excellence for under $25. It does not need to be chilled, although 20 minutes in the fridge or keeping it in cool water outside will prevent it from feeling flabby in the heat. It’s the perfect Italian wine to enjoy while it’s young and fresh, combining crunchy red fruit and herbaceous notes with earthy influences. This mediumbodied wine is elegant and earthy, perfect for pairing with your expertly smoked wings and grilled pargiyot.

Herzog Special Reserve Méthode Champenoise Brut Rosé, NV Despite his Italian roots, Herzog’s head winemaker David Galzignato crafts an exceptionally refreshing Champagne-style brut rosé. This dry, crisp, fruit-forward wine captures the essence of summer with notes of strawberries, watermelon and sour cherries, with subtle yeasty notes of freshly baked bread, complemented by a mineral finish and vibrant acidity. Ideal with many foods, from fruit salad and sushi to grilled chicken, fish and veal.

J. de Villebois Pinot Noir Vin de France, 2020 If you thought French Pinot Noir was synonymous with Burgundy, think again. There are other French regions outside of Burgundy producing great Pinot. The Loire Valley has some great terroirs for that and the quality and price can be quite attractive. As with the Chianti, you may consider some short refrigeration before drinking. This is a professionally made, wellbalanced, varietally true Pinot that is a joy to drink with most grilled fare. At roughly $20, it’s a real bargain. It offers delicate aromas and flavors of ripe cherries and strawberries, with hints of earth, balanced by medium acidity and soft tannins.

Celler de Capçanes Peraj Petita Blanc, 2023 Rarely does Capçanes release a brand-new wine, but when they do, it’s always worth a try! This is an unoaked Garnacha Blanca (Grenache Blanc in Engl… uh, French), the content of which perfectly echoes the beautiful floral label. Notes of jasmine, citrus blossom, white peach, bosc pear and tangerine abound, with some earthy minerals and lipsmacking acidity with a refreshing finish. Delightful and great with light fare or on its own.

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THE CITY OF BROTHERLY LOVE BY: S H I F R A K L E I N A N D E L I S H E VA TA I TZ

hiladelphia, affectionately known as the "City of Brotherly Love," beckons travelers with its rich historical tapestry, vibrant cultural scene and diverse culinary landscape. From iconic landmarks to hidden gems, there's something for every visitor to discover in this dynamic East Coast city. On the west side of the city is an outlying township, Bala Cynwyd, and to the east side is Cherry Hill, NJ, both locations offering a solid amount of kosher options that provide you everything you will need for your trip to Philadelphia.

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EXPLORING THE NEIGHBORHOODS Philadelphia's neighborhoods each have their own distinct personality, offering a diverse array of experiences for visitors.

CENTER CITY

RITTENHOUSE SQUARE

SOCIETY HILL

LOGAN SQUARE

The heart of Philadelphia, where history meets modernity. Explore the historic district, visit Independence Hall and the Liberty Bell and stroll through the charming streets lined with shops, cafés and restaurants.

A haven for art lovers and food enthusiasts, Rittenhouse Square boasts upscale boutiques, art galleries and world-class dining options. Take a leisurely stroll through the park, enjoy a picnic or simply soak in the vibrant atmosphere. The Anthropologie here is really great and offers a very wide selection of kitchenware, cookbooks, accessories and more. It’s a wonderful place to shop for gifts as well.

Step back in time as you wander through the cobblestone streets and admire the colonial-era architecture of Society Hill. Visit Independence Seaport Museum and explore the city's maritime history or simply enjoy a leisurely stroll along the waterfront.

Home to some of Philadelphia's most iconic museums and cultural institutions, including the Philadelphia Museum of Art and The Franklin Institute. Take a leisurely walk along Benjamin Franklin Parkway, dubbed “Philadelphia's Champs-Élysées” and admire the impressive array of sculptures and fountains.

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WHAT TO DO HISTORY/MUSEUMS: The Philadelphia Mint: View the coining operations from 40 feet above the factory floor in a free self-guided tour of the Philadelphia branch of the U.S. Mint. The tour could be done within 45 minutes or less, depending on level of interest. There is also a fun gift shop. Independence Hall and Liberty Bell: There are many historic sites throughout Greater Philadelphia, but there are few more iconic than Independence Hall, a UNESCO World Heritage site, and the Liberty Bell. These two sites — some of the most popular attractions in the city and some of the most famous historic sites in the country — are must-visits. Both sites are free to visit year-round with no tickets required. You can also set up a guided tour to walk you through the hall. You will have the opportunity to see the actual rooms where the Declaration of Independence was signed. Visit recreation.gov to reserve a tour.

Weitzman National Museum of American Jewish History: This museum chronicles the cultural impact that the existence of Judaism has had on American history and society. For almost 50 years, this 100,000 square-foot museum has over 20,000 displays that testify the Jewish connection to America dating back to Colonial times. From engaging films and interactive exhibits to Jewish artifacts and works of literacy, the museum is an unforgettable experience. Philadelphia Museum of Art: With a robust collection of exhibits and displays of art, the Philadelphia Museum of Art is a great activity for art and history enthusiasts. Plus, if you are nostalgic about film culture, visit The Rocky Steps, which lead up to one of the entrances of the museum. The steps gained global fame after being featured in a notable scene from the 1976 film Rocky.

Liberty Bell

Eastern State Penitentiary: Now a tourist attraction, this facility was once the largest prison in the world, having housed famous criminals, gangster “Scarface” Al Capone and bank robber “Slick Willie” Sutton. Visit citypass.com/ philadelphia for package deals for many of the popular sites.

SEE THE ACTUAL ROOMS WHERE THE DECLARATION OF INDEPENDENCE WAS SIGNED.

Franklin Institute: Plan to spend a few hours at this science museum, which is perfect for kids and adults of all ages.

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NATURE / EXPLORE: Franklin Square: This charming little park has sprinklers, a carousel and mini golf — a great outdoor activity for kids. Plus, you can bring lunch and have a picnic. Wissahickon Valley Park: This is a great spot with hikes and trails for all skill levels. Manayunk: Minutes from Center City, this is a charming little town to walk around or hike. Spruce Street Harbor Park: This urban park at Penn's Landing in Philadelphia is open during the summer, featuring a boardwalk along the Delaware River with a beachfront atmosphere.

Morris Arboretum & Gardens

Morris Arboretum & Gardens: Take advantage of the outdoors at this kid-friendly establishment. Hike, picnic and admire the flowers that are currently in bloom. Look on their website prior to your visit to discover their upcoming activities.

Reading Terminal Market: This market is perfect for any foodie to walk around and explore. Although there is no kosher food available, there are various shops (tea, flower, craft) to explore and bars. LegoLand Discovery Center: This fun-filled indoor attraction is perfect for Lego loving kids! Please Touch Museum: This classic children’s museum is a go-to for many reasons. Kids can explore and discover the various exhibits and literally touch everything around them. Additionally, enjoy rides on the Woodside Park Dentzel Carousel, which was built in 1908! Philadelphia Zoo: Established over 160 years ago as America’s first zoo, the Philadelphia Zoo has something for everyone. Kids of all ages will enjoy a day at the zoo, visiting over 1,900 rare and endangered animals, from lions, tigers and bears (oh my!) to penguins, flamingos and a variety of reptiles. The zoo is easily accessible with a stroller. Rent Bikes: For a fun day of exploring, rent bikes through Wheel Fun Rentals at Boathouse Row. They have various style bikes, like classic, electric, surreys, double surreys and go-kart style bikes available for rent. They also have two locations in Fairmont Park and City Center that offer bike rentals that come with self-guided tours, allowing you to discover the city while simultaneously enjoying a bike ride. Phillies Game: If you’re traveling to Philadelphia during baseball season, catch a Phillies game at Citizens Bank Park.

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Roost

Citron & Rose Tavern

WHERE TO STAY Residence Inn by Marriott Bala Cynwyd: Although located outside Philadelphia proper, this newer hotel is very nice and family-friendly. With an industrial vibe, a large indoor pool, large suite options and continental breakfast included (with whole fruit and some packaged kosher items like cereal and yogurts), this is a perfect choice if you want to be close to the Jewish area of Bala Cynwyd.

WHAT TO EAT Roost: Whether you are looking for short- or long-term stays, Roost, a hotel-meets-Airbnb, is the perfect option, with a few locations in Philadelphia. We stayed at the location in the vibrant East Market district. You can rent rooms that offer all hotel amenities together with apartment-like features designed for ultimate comfort and convenience, including kitchen areas.

Marriott Old City Society Hill: This hotel in the city is a 15-minute walk to Independence Hall and Liberty Bell Center. It’s also a well-priced hotel to book with points, has a water view and is within walking distance to the Spruce Street Harbor Park and the Independence Seaport Museum. You can also find Airbnbs if that suits your family’s needs more than a hotel.

The third floor is a hub of activity, featuring a heated outdoor pool, a beautifully landscaped garden area, a state-of-the-art fitness center and a dedicated kids' play area. There are also ample spaces to work and hang out, so whether you’re looking to relax, stay active or entertain your children, Roost provides everything you need under one roof.

Where to eat all depends on what area you are staying in; the following list covers several different areas. Keep in mind that towns outside Philadelphia can be only a few minutes away (or even across the street!) from where you are. More than just a pizza shop, Shalom Pizzeria also has specialties like fish and chips, Moroccan salad combo plate, shakshuka, bourekas and more. Keep in mind that there is minimal seating inside. Craving bagels for breakfast? Head over to New York Bagel for a vast selection of bagels and schmears (right across the street from Shalom Pizzeria). Slices and Rolls in Bala Cynwyd has excellent sushi, pizzas and pastas. The sushi rolls are inventive and the penne alla vodka is a must order.

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Nana’s in Narberth is a vegetarian restaurant with a lot of vegan and glutenfree friendly options. They have a lot of Middle Eastern specialties like sabich, eggplant schnitzel and Mediterranean platter, but their array of empanadas is what they’re truly known for. Espresso Café & Sushi Bar in Northeast Philadelphia is a wonderful option for a familyfriendly dairy lunch. They offer some Israeli specials, like jachnun, an array of bourekas, malawach and more.

Zagafen is a sit-down dairy restaurant in Merion Station known for pastas, pizzas, salads and fish. They recently added a BYOB option, so pick up a bottle of wine and celebrate with your family over a delicious meal. Try the “meatball” parm sandwich! Citron & Rose Tavern in Bala Cynwyd is a higher end sit-down meat restaurant for appetizers, steaks, burgers and more. They also have a robust wine and cocktail menu to complement your meal. Visit Star of David in Narberth (right outside Philadelphia) for solid Israeli food. Their schnitzel and hummus are top notch.

Also located in Northeast Philadelphia, Judah Mediterranean Grille is a great family-friendly meat option. They offer great value platters, as well as lunch specials. They also happily accommodate BYOB. Craving a snack? Try Insomnia Cookies in Bala Cynwyd, Center City Soft Pretzel Co. (in Center City) and The Sweet Trading Company in Narberth, all certified under Keystone K. For supermarkets, the bakeries within the Giant supermarkets in Wynnewood and Huntingdon Valley are certified Pareve under Keystone K. You can also visit House of Kosher supermarket. Kosher Grill at Citizens Bank Park If you catch a Phillies game at Citizens Bank Park, be sure to grab a bite to eat at the new Glatt kosher stand, located on the main concourse at section 135 (on the 3rd base line).

This list is not inclusive of all the kosher establishments in Philadelphia. Verify kosher certifications prior to visiting any establishment, as kosher status can change.

OTHER ACTIVITIES IN THE VICINITY OF PHILADELPHIA Camden Adventure Aquarium: Located in Camden, NJ, this aquarium is excellent for all ages and makes for the perfect stop to or from Philadelphia when traveling from New York or parts of New Jersey. Kids can walk across a netted bridge and view sharks below them; visit the hippos in their giant habitat; and touch sting rays as they swim by. Sesame Place: Only about a 45-minute drive from Philadelphia, this children’s amusement and water park is a classic for a reason. U-Pick Farm: We highly recommend making the most of your visit to or from Philadelphia with a stop at a U-pick farm. Wherever you are driving from en route to Philadelphia, there are likely a whole bunch of farms along the way home. It’s a great way to break up the drive. We thoroughly enjoyed our stop at Lee Turkey Farm in East Windsor, NJ on the way home from Philadelphia to New York.

CHERRY HILL, NEW JERSEY:

A short drive from Philadelphia is the thriving Jewish community of Cherry Hill, New Jersey. Here are some places to eat if you pass through the area. Cherry Grill: Locals highly recommend the Chinese food at this spot that also has classic American cuisine, burgers, grilled meats and sandwiches on the menu. Classic Cake Bakery and Rita’s are two dessert options in town.

Mia’s Falafel: Find solid falafel sandwiches, fries and vegan tahini shakes at this family-friendly joint. Bagel Spot: Aside from the obvious choices a bagel store has to offer, this spot has some fun flavors of cream cheese available.

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Nosh with Micah E X P LO R I N G M O D E R N JEWISH CUISINE W I T H M I CA H S I VA'S N E W COOKBOOK

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

icah Siva’s new cookbook is full of life, personality, tradition and family spirit. She begins the book talking about the influence her grandmother had on her cooking and the meaning of food beyond basic sustenance. “To win the hearts of the ones you love, you must do so through their stomachs…and family is built by peering through the oven door, watching over a pot of chicken soup and sitting around a dinner table,” she writes. As Micah grew up, went to school and studied to become a nutritionist, she adopted a plantbased diet and documented her take on the classics she loved as a child, but updated to suit her lifestyle, through her blog, Nosh by Micah. There she continues to share a plethora of recipes, many inspired by her Jewish heritage, all themed around a plant-forward foundation — a diet largely focused on fruits, vegetables, beans and grains, without being stuck to a strictly vegetarian or vegan diet.

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ISBN 978-1-68555-327-2

$35.00 US / $47.00 CAN

S I VA

Inspired by her blog’s readership and her passion for plant-forward Jewish food, Micah put all her years of experience and recipes into her newest venture, a cookbook she lovingly called Nosh. Micah’s journey to becoming a celebrated chef and food writer began at the Natural Gourmet Institute, where she It has been inspiring to watch Micah Siva honed her skills, not just as a chef but also me one of the new voices of Jewish cuisine.” as a nutrition —Adeena Sussman expert. This dual expertise is evident in her cookbook, where each brate Jewish food through a ern, plant-forwardrecipe lens with is not only delicious but also than 80 vegetarian and vegan thoughtfully crafted to be nutritionally es. Each recipe is inspired ommunity, tradition, shared balanced. re, and—most importantly—the ious foods you want toMicah nosh on. is a self-described “Jewish food lover,” which is evident in every page of the book. Micah begins the book with menus that are themed around Shabbos and Jewish holidays, making it easy to imagine vegetable-forward recipes becoming staples around these foodforward times of year. Vegan tahini olive oil challah, hearts of palm ‘whitefish’ salad, pulled mushroom brisket, vegan gefilte cakes and spiced cauliflower chraime are all examples of Jewish classics that Micah transformed to fit her lifestyle. With a full primer on how to eat a plant-forward diet, Micah makes it attainable for anyone to easily adopt some of these practices into their daily 5life. 3500 Micah's talents extend beyond the 9 781685 553272 > kitchen. As a skilled food photographer, the pages of Nosh are adorned with stunning visuals that make each dish come alive. Her photography not only showcases the beauty of her creations but also serves as a visual guide for readers. Each photo captures the vibrant colors and textures of the ingredients, making the cookbook a feast for the eyes as well as the palate. If there’s one thing that connects the Jewish people, it’s a love of tradition, family, holidays and of course, food. So whether you're looking to explore new flavors, embrace a plant-forward diet or simply reconnect with Jewish culinary traditions in a modern way, this cookbook offers something for everyone.

P L A N T- F O R WA R D R E C I P E S C E L E B R AT I N G M O D E R N JEWISH CUISINE M I C A H S I VA FOREWORD BY ADEENA SUSSMAN

N OS H : P L A N T- FO RWA R D R EC I P E S C E L E B R AT I N G M O D E R N J E W I S H C U I S I N E P U B L I S H E R: T H E C O L L ECT I V E BO O K ST U D I O R E L E AS E DAT E : M A RC H 5, 20 24

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The following recipes are reprinted with permission from Nosh by Micah Siva. Photography by Micah Siva.

Pomegranate Lentil Tabbouleh Serves: 4-6

Tabbouleh is a classic Levantine herb-based salad traditionally made with soaked bulgur wheat, parsley, cucumber, and tomatoes in a simple lemon and olive oil dressing, served alongside falafel and shawarma. While tabbouleh is delicious, I’m always looking to include plant-based protein into my salads to make a one-bowl meal. This modern take on tabbouleh is full of fresh mint, parsley, juicy pomegranate seeds, and hearty lentils. In place of cracked bulgur, I like to use sesame seeds to make this salad grain- and gluten-free. ½ 1 ½

yellow onion, finely chopped medium tomato, cut into ¼-inch pieces English cucumber, seeded and cut into ¼-inch pieces Salt Pepper 2 cups roughly chopped fresh parsley ½ cup roughly chopped fresh mint leaves ½ cup pomegranate arils ½ cup cooked brown or green lentils 1 teaspoon lemon zest Juice of 1 lemon (about 3 tablespoons) 3 tablespoons olive oil ¼ cup sesame seeds 2 teaspoons za’atar 1. In a medium bowl, combine the chopped onion, tomato, and cucumber. Season liberally with salt and pepper. Let sit for 5 to 10 minutes. This helps remove excess water from the vegetables. 2. While the vegetables are salting, combine the parsley, mint, pomegranate arils, and cooked lentils in a serving bowl. 3. Use a colander to drain the onion and tomato mixture, pressing out any excess liquid. Add the mixture to the serving bowl. 4. Add the lemon zest, lemon juice, olive oil, sesame seeds, and za’atar and toss to combine. Season with salt and pepper to taste.

NOTE: Make this salad up to 3 days in advance by combining everything but the fresh herbs in an airtight container and refrigerating. Toss with the herbs just before serving. VARIATIONS: Add 2 teaspoons of ground sumac to this recipe for a tangier variation. Omit the sesame seeds and add hemp seeds for added protein. 82

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POMEGRANATES: This ancient fruit has a special role in Jewish cuisine. Commonly enjoyed during Rosh Hashanah, pomegranates are thought to contain 613 arils, one for each commandment in the Torah. Additionally, pomegranates are one of the seven species of Israel enjoyed during Tu B’Shvat alongside figs, grapes, barley, wheat, dates, and olives.

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Hearts of Palm “Whitefish” Salad Serves: 4

There’s something special about smoked whitefish salad, a dish that is rarely seen outside of Jewish delis. Made with mayonnaise and sour cream, smoked whitefish, fresh dill, and lemon, it is commonly served at shiva, break-fast, or post-synagogue kiddush. This vegan take on the classic uses hearts of palm and creamy white beans to replicate the rich and flaky texture of whitefish. Flavored with vegan mayonnaise, lemon zest, Dijon, and salty dulse (seaweed flakes), this “whitefish” salad is delicious on bagels and breads or served in a scoop on top of a salad. 1 (14-oz) can white beans, drained and rinsed 1 (14-oz) can whole hearts of palm, drained ¼ cup finely chopped celery 1 tablespoon finely chopped red onion 3 tablespoons vegan mayonnaise 1 teaspoon Dijon mustard 1½ teaspoons liquid smoke ½ teaspoon lemon zest ½ teaspoon dulse flakes (see substitution) 1 teaspoon lemon juice 3 tablespoons minced fresh dill, divided Salt Black pepper

1. In a medium bowl, roughly mash the beans with a fork. Using a fork, shred the hearts of palm into the bowl with the beans. Add the celery, red onion, mayonnaise, Dijon mustard, liquid smoke, lemon zest, dulse flakes, lemon juice, and 2 tablespoons of the dill and mix until well combined. Season with salt and pepper, to taste. 2. Top with the remaining 1 tablespoon of dill and serve immediately.

NOTE: Store in an airtight container in the fridge for up to 4 days. VARIATION: Try using canned artichoke hearts in brine or jackfruit instead of the hearts of palm. SUBSTITUTION: Use 1 teaspoon of finely chopped nori seaweed for the dulse flakes or simply omit it. The liquid smoke can be substituted with 1 teaspoon of smoked paprika and 1 teaspoon of soy sauce, but this will alter the color.

INTRODUCING HEARTS OF PALM: This up-and-coming ingredient can be found in the canned vegetable section of your local grocery store. Like the name suggests, they are the core of palm plants and are preserved in brine. They have a mild flavor with a crunchy exterior and slightly stringy interior.

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Cantina Giuliano: From Paris via London to Tuscany

BY: YA E L E . G E L L E R, M P H

I TA L I A N KOS H E R W I N E S C O N T I N U E TO P RO L I F E R AT E O N T H E S H E LV E S A N D I N W I N E C LU B S A RO U N D T H E KOS H E R WO R L D.

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or a long time, French, Israeli and American wineries were the first choice for kosher-adhering consumers. However, there has been a significant increase in the production of kosher Italian wines from some of the finest wineries across the entire region. I have previously written about Terra di Seta winery in Tuscany as one of the original kosher wineries producing award-winning wines. Another recently established winery that is becoming a popular choice and tourist destination is Cantina Giuliano. For a long time, French, Israeli and American wineries were the first choice for kosher-adhering consumers. However, there has been a significant increase in the production of kosher Italian wines from some of the finest wineries across the entire region. I have previously written about Terra di Seta winery in Tuscany as one of the original kosher wineries producing award-winning wines. Another recently established winery that is becoming a popular choice and tourist destination is Cantina Giuliano. Cantina Giuliano’s story is as romantic as any burgeoning winery’s tale could be. A young, attractive couple falls in love, discovers their passion for wine and strengthens their connection to Judaism through wine and the spiritual realms it encompasses. As we have discussed numerous times, wine accompanies our people through rituals and life cycles that follow Jews throughout their lives and the calendar year, and there is no one who knows this better than Eli and Lara Gauthier. Eli hails from Paris and Lara from the Tuscan countryside, and they met while studying at university

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Eli Gauthier

in London. Although they did not initially realize that wine was a shared passion, Eli confessed to me when I first met him many years ago that it had become his passion since meeting Lara. The Gauthiers continued to develop their relationship, eventually marrying in Israel and settling in London. Eli worked in a market selling wine and conducting tastings, which bolstered the flame lit by his relationship with a native Tuscan. This led him to explore his passion further by enrolling in a winemaking course in Strasbourg, France. He eventually obtained a winemaking degree and a job producing wine in one of the numerous local (nonkosher) wineries the famous wine region had to offer. The story takes an obvious turn: Eli realized there was a significant lack of kosher wines from Italy. At the time, a few wineries were producing kosher wines, but it was nothing compared to the number

coming from France, California and, of course, Israel. More variety allows consumers to learn and choose how to drink their wines. The opportunity presented itself in 2014, when Lara’s parents had available space in their small Tuscan garage that Eli and Lara could take over to experiment and create a boutique winery that would grow by leaps and bounds. Production began in 2014 with a single Chianti, progressively scaling up. In 2017, a mere three years later, they were able to open a dairy restaurant to attract more visitors to their winery and the region. After the first harvest, Eli and Lara welcomed their son and decided to stay in Strasbourg to provide him with a Jewish education and environment, which was not available in Tuscany. Eli now divides his time between France and Italy, spending the time from Pesach to Sukkot in Tuscany to oversee wine production and

“For an ideal meal pairing, I enjoy sea bass crudo with peaches and basil with our Vermentino, while my wife prefers duck confit with parsley potatoes paired with our Super Tuscan.”

Lara Gauthier

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manage the tourism and culinary business. The winemaking process is concentrated in September and October, after which Eli returns to Strasbourg to study in Kollel and manage the business from afar. He still makes monthly trips to Italy for essential winemaking tasks like racking, filtering, bottling and blending. Tuscany’s diverse terroir is a mosaic of soil types, microclimates and elevations, all contributing to the distinctiveness of its wines. The region is characterized by its hilly, picturesque terrain that we are all familiar with when we imagine rolling Tuscan hills. This climate and terrain provide excellent drainage and varying sun exposures, which are optimal for the varietal grapes the region is famous for. The soils range from clay and limestone in Chianti to sandy and volcanic in other areas, each imparting unique flavors and qualities to the grapes. The Mediterranean climate, with hot, dry summers and mild, wet winters ensures a long growing season, allowing grapes to develop to full ripeness potential. Chianti, made primarily from Sangiovese grapes, is perhaps the most famous type of wine made in Tuscany. A “young” Chianti Primizie was the first wine Cantina Giuliano had to produce and get “right” to solidify their success. Chianti comes in varying levels of quality and barrel aging, producing robust yet elegant wines showcasing notes of cherries, leather and earth. Cantina Giuliano now offers several other wines, including Rosato, Vermentino, Merlot from Campagna, Cabernet, Chianti Primizie, a Super Tuscan blend and Sweet V. The flagship wine, also a blend, is called A Mano, which translates to “handmade.” This blend of Cabernet Sauvignon and Cabernet Franc is fermented in oak barrels with manual punch-downs and aged for 18 months in French oak, resulting in a rich and lush mouthfeel. The winery has grown significantly since its modest inception. Starting 88

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From classic Chiantis to innovative blends, Tuscan wines offer a journey through tradition and innovation.

with a few thousand bottles of Chianti, the production has expanded ten-fold to 120,000 bottles annually, with eight types of wine ranging from lighter, fruit-forward reds to richer, barrel-aged blends, rosé, whites and now dessert wines. The Sweet V, made from prized Vermentino grapes, is a low-alcohol, slightly frizzante, fruity hit. Eli and Lara are also excited about a new, more traditional Tuscan dessert wine, Vin Santo, which will be exclusively available at their restaurant. The labels certainly stand out and tell the story of the Gauthier family and the Tuscan countryside. The first Chianti label features a photo of Lara’s father at 18 years old, carrying a 10-liter bottle of wine on a school trip, symbolizing friendship, traditional Italian wine culture and passion for wine. Subsequent labels focus on the essence of Tuscany, avoiding clichés and old-school imagery. Wine tourism in Tuscany offers an immersive experience, and with the addition of more kosher options, it has become a popular place for kosher-keeping tourists to vacation, especially in the summer months. Visitors can explore ancient vineyards, tour historic wine

cellars and engage with passionate winemakers like Eli and Lara. Cantina Giuliano’s restaurant and holiday offerings provide a fulfilling way to showcase an Italian lifestyle with a deep connection to the countryside. Looking ahead, the Gauthiers are working on expanding their facilities, especially their tasting room, and increasing the winery's capacity to meet consumer demand, which has continued to grow. They also aim to expand distribution and strengthen their presence in restaurants, offering catering services including Bar Mitzvahs and weddings. We would be remiss not to mention the passion that drives this power couple to continue improving and producing. They both comment that the most fulfilling aspect is crafting a product used for pleasure and mitzvot. “Seeing friends make kiddush on our wine for significant occasions is tremendously satisfying. Celebrating the bottling of a new batch with our staff at the end of a long process is a cherished tradition,” the Gauthiers share. Near the conclusion of my interview with Eli and Lara, they gave some wine-pairing tips for some of their offerings, which I happily

accepted as they are not exclusively fleishig. “For an ideal meal pairing, I enjoy sea bass crudo with peaches and basil with our Vermentino, while my wife prefers duck confit with parsley potatoes paired with our Super Tuscan.” I would definitely go with Lara’s suggestion if I were visiting their restaurant. The wine region of Tuscany, with its rich history, diverse terroir and the Gauthier family's passion, continues to produce exceptional wines. From classic Chiantis to innovative blends, Tuscan wines offer a journey through tradition and innovation, making it a premier destination for wine enthusiasts, and I will drink to that! L'chaim!

JULY 2024 Fleishigs

Summer 's Go l d BACK POCKET

BY: N AO M I ROSS

I T’S N O M YST E RY T H AT T H E B E ST C O O KS A R E P RO P O N E N TS O F “C O O K I N G S E ASO N A L LY.” B U T D O E S I T R E A L LY M AT T E R I N A N E R A O F T H E “G LO BA L M A R K E T,” W H E R E T H E LO CA L SU P E R M A R K E T O F F E RS T H E SA M E P RO D U C E A L L Y E A R RO U N D? By incorporating the produce that is grown locally and in the height of its season, your menu will stay interesting, but more than that, your food will taste better when using ingredients at the height of their ripeness and sweetness. Summer corn is one of those things I wait for the whole year: bursting with natural sugars and a perky, crisp texture unlike any other time of year.

Fleishigs JULY 2024

Steamed whole, the corn ears need little more than butter and salt to bring out their personality. Beyond that, there are many ways to enhance your dishes with fresh corn, whether as a starring role by cutting off the ripe, fresh kernels or more subtly in the background as a purée. I even save the zipped cobs to use in soups and broths for extra flavor!

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BACK POCKET

Some “Corny” Tips: ✿

Choose corn that feels firm with plump, even kernels; look for corn ears that have brown tassels that are slightly sticky to the touch. If the tassels look black or feel dry, the corn may be old.

✿ When cutting kernels off the cobs, work over a Bundt or tube pan to minimize mess.

✿ Buy and store corn

in their husks for ideal freshness (avoid prepeeled and trimmed corn). Keep refrigerated until use to maximize moisture and freshness!

✿ Before the season is

gone, get to a farmers’ market for the freshest, sweetest corn you can find and brighten up your dishes with the vibrant taste of summer.

JULY 2024 Fleishigs

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Fresh Corn Mock Crab Cakes

Pop off. 92

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Amaize yourself.

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Fresh Corn Polenta with Balsamic Roasted Tomatoes

JULY 2024 Fleishigs

BACK POCKET

Fresh Corn Mock Crab Cakes Yield: 20 cakes

This is a delicious light entrée or elegant plated corn-studded appetizer. I love to top each cake with a simple grape tomato and avocado salad or serve with spicy mayo (or both!). These cakes can be made a day ahead but are best eaten fresh. 3 1 1 2 3 1½ ½ 1 2 2 1 ⅛ 1 1½

cups fresh corn kernels (cut from about 3-4 ears of fresh corn), divided shallot, quartered cup whole milk or oat milk eggs tablespoons oil or melted butter cups yellow cornmeal cup all-purpose flour tablespoon kosher salt teaspoons sugar teaspoons baking powder teaspoon baking soda teaspoon cayenne pepper jalapeño, seeded and minced cups roughly chopped mock crab (about 6 sticks), thawed Vegetable oil, for frying Minced fresh chives and lime wedges, for garnish

1. Add 1½ cups corn kernels and shallot to a blender or food processor fitted with the S-blade attachment; process until puréed. 2. Add milk, eggs and oil; process until blended and combined. 3. In a large mixing bowl, whisk cornmeal, flour, salt, sugar, baking powder, baking soda and cayenne pepper until combined. 4. Add corn purée to the dry ingredients; stir until just combined. Fold in remaining 1½ cups corn kernels, jalapeño and mock crab. 5. Heat ¼ inch of oil in a large skillet over medium-high heat until oil is hot and shimmering. Using a ¼ cup measure, carefully drop batches of batter into the skillet, flattening each with the back of the cup. Fry for 2-3 minutes per side, until browned and crisp on the bottom. Flip and cook for another 2-3 minutes. Transfer to a wire cooling rack to drain. Repeat with remaining batter. 6. Garnish with chives and lime wedges. 94

Fleishigs JULY 2024

Fresh Corn Polenta with Balsamic Roasted Tomatoes Serves: 4

A good polenta needs real time for the cornmeal to properly absorb the moisture and break down – 40-50 minutes for a smooth, creamy texture. Here, fresh summer corn is added halfway through to boost the sweet corn flavor. Sweet and smoky notes from the toppings balance the dish in perfect harmony.

NOTE: If you’re into kitchen gadgets, you can find a corn zipper on Amazon. 2 4½ 1 1½ 2

ears fresh corn cups low-sodium chicken broth or water cup yellow cornmeal teaspoons kosher salt tablespoons extra-virgin olive oil Balsamic Roasted Tomatoes (recipe follows) Chopped fresh basil, for garnish

1. Using the coarse side of a box grater set over a bowl, grate the kernels off down to the cob, being sure to turn to reach all sides of the cob. You should be left with a chunky, wet mixture (measuring about 1½ cups); set aside. 2. Bring broth to a boil in a large saucepan over medium-high heat. While whisking rapidly, slowly add cornmeal and salt. 3. Once boiling, stir frequently until polenta starts to sputter. Reduce heat immediately to low and continue cooking, stirring often and scraping the bottom of the saucepan to prevent scorching. Polenta will thicken in about 20 minutes.

4. Add grated fresh corn and simmer, stirring and scraping often for another 2025 minutes, until polenta thickens more and pulls away from the side of the saucepan. 5. Whisk in olive oil; polenta will become glossy and have a rich, creamy and smooth feel. If lumps form, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water or broth, whisking until liquid is fully incorporated and no lumps remain. 6. Serve polenta with roasted tomatoes. Garnish with basil.

CHANGE IT UP: Elevate the polenta with some crisped duck or beef fry. Simply add the beef fry to a cold, dry skillet over medium heat and cook until crisp, 3-4 minutes on one side and another 2 minutes on the other side.

Balsamic Roasted Tomatoes Serves: 4

Toss 1 pint grape tomatoes with 3 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1 teaspoon sugar, ½ teaspoon oregano, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Roast in a 450°F oven for 15 minutes, until tomatoes start to burst.

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No-Churn Corn Ice Cream Yield: 2 quarts

Fresh corn plays a subtly sweet role in this sunny, refreshing dessert, with no churning required thanks to sweetened condensed coconut milk – a wonderful ingredient for non-dairy icebox desserts that can be found on Amazon. Consider serving the ice cream with blueberry or blackberry sauce on top. 4 ½ 2 1 1 1

ears fresh corn, shucked and silks removed teaspoon kosher salt cups (16 ounces) frozen non-dairy topping, such as Rich’s, thawed teaspoon pure vanilla extract tablespoon light rum or vodka (12-ounce) can sweetened condensed coconut milk

1. Working over a large bowl or baking sheet, use a sharp knife or corn stripper to remove the corn kernels from the cobs, scraping the cob for any extra “milk.” Transfer kernels and the corn “milk” to a food processor fitted with the S-blade attachment; purée until mostly smooth but still textured. Alternatively, blend with an immersion blender. Stir in salt and set aside (refrigerate to chill if making in advance). 2. Using an electric hand mixer, beat whipped topping with vanilla and rum until stiff peaks form. Add sweetened condensed coconut milk and gently mix in until incorporated. 3. Add corn purée and gently fold in by hand, until distributed and mixture is uniform. 4. Pour mixture into a large container and freeze for at least 4 hours before serving.

Churn your chase points, not this dessert. JULY 2024 Fleishigs

R E C I P E

I N D E X

CONDIMENTS & EXTRAS

MEAT & CHICKEN

26 Basic Brine

27 Brined Italian Grilled Chicken FF

32 Charred Corn Salsa

26 Homemade Pickling Spice

27 Brined Blackened Pan-Seared

58 Sweet and Spicy Grilled Brussels Sprouts

29 Cashew Caesar Dressing FF Q

Chicken FF

60 Tangy Purple Cabbage Slaw Q

32 Cilantro Lime Dressing

29 Chicken Caesar Salad FF

60 Hot and Cold Gazpacho Q

35 Falafel Honey Mustard Dressing

30 Chicken Caesar Salad Wraps FF Q

48 Soft-Boiled Eggs with Spicy Ginger

47 Gochugaru Chickpea Snacks Q

32 Southwest Chicken Salad

48 Spicy Ginger Cashew Dressing

33 Chicken Nacho Bake

82 Pomegranate Lentil Tabbouleh

50 Creamy Chimichurri FF Q

35 Roasted Summer Vegetable Platter

83 Hearts of Palm “Whitefish” Salad

60 Spicy Peanut Dressing Q

35 Roasted Summer Vegetable Pitas FF

94 Fresh Corn Polenta with Balsamic

60 Spicy Jalapeño Croutons

48 Spicy Ginger Cashew Dressing

66 Spicy Watermelon Lemonade M

50 Spicy Wings with Creamy Chimichurri FF 53 Spicy Turkey and Green Bean Stir Fry 60 Poached Chicken Rice Bowls with Spicy Peanut Dressing

KEY:

VEGETARIAN & SIDES

Family-Friendly

Minimal Ingredients

Quick

Fleishigs JUNE 2024

94 Crispy Beef Fry M

Cashew Dressing

Roasted Tomatoes

FISH 58 Roasted Salmon with Avocado and Scallions 58 Spicy Tuna Nori Bites Q

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LAST BITES

Shalosh Seudot Recipes BY: ELISHEVA TAITZ One of the best parts of summertime is the long Shabbosim and the chance to really embrace that third meal — shalosh seudot. It’s a great time to experiment with an array of cold, light dishes that together can round out Shabbos in a beautiful way.

DILL DEVILED EGGS By: Sonya Mirzakandova ISSUE #41

#yesitsontheapp

Deviled eggs are an excellent choice for the shalosh seudot meal. Make the hard-boiled eggs before Shabbos and prepare the deviled eggs fresh.

SPRING SALAD WITH STRAWBERRY VINAIGRETTE

OLIVE OIL POACHED SALMON WITH LIME SHALLOT VINAIGRETTE

By: Ahuva Gottdiener

By: Jasmine Einalhori

ISSUE #26

ISSUE #34

A fresh, crisp salad with the addition of a sweet, tangy summer strawberry vinaigrette? Sign me up!

Try poaching salmon for a delicious appetizer or main dish. The best part is that it’s even better when served at room temperature, making it perfect for this purpose.

SABICH CHICKEN SALAD WITH TAHINI AMBA DRESSING By: Devorah Backman ISSUE #32 Most of the components of this recipe, including the poached chicken, can be prepared ahead of time, allowing you to assemble the salad in minutes. It’s an inspired take on the classic Israeli sandwich — sabich.

YELLOWTAIL PEACH CEVICHE By: Adina Silberman ISSUE #49 This dish celebrates the best of summer fruit in a fresh take on ceviche that takes no time to put together.

CUCUMBER SALAD

FLUFFY PITA

SUMMER FRUIT GALETTE

By: Gita Lichtenstein

By: Shifra Klein

By: Paula Shoyer

ISSUE #25

ISSUE #33

ISSUE #7

Nothing screams Shabbos shalosh seudot more than a traditional crisp cucumber salad.

You can’t go wrong with homemade fluffy pita to serve alongside all of these dishes.

Serve this summer fruit galette with some non-dairy ice cream.

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A sip of home.

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