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TABLE OF CONTENTS
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EDITOR’S LETTER
FOOD NEWS & UPDATES
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BUTCHER'S CUT
This month, meat expert Naftali Hanau discusses the wonders of duck.
HEIRLOOM TOMATOES Make way for summer produce
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RESTAURANT CHRONICLES Sage Kitchen in Lower Manhattan
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SEASONAL Prepare a no-frills Shavuos feast.
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ONE DOUGH, THREE WAYS With Rochie Pinson
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CULINARY SCHOOL Master homemade gnocchi L'CHAIM Highlighting wines to serve with a Shavuos meal COOK ONCE, EAT TWICE A primer on lentils with Celeste Hackel
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QUARANTINE COOKING Wtith Danielle Renov
TRAVEL
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Spend 24 hours in Tel Aviv.
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BACK POCKET Cook your way through the pantry.
THE OG CORONA Cooking with beer
FASHION MEETS FOOD A night at Wall Street Grill
90 94 96 98
PESTO Using leftovers wisely INTERVIEW Miri from Ten Bloom Cakes RECIPE INDEX
LAST BITE
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EDITOR'S LETTER
SHAVUOS ISSUE
The making of a magazine during COVID-19: EVERYTHING IN THE pages before you has a unique backstory related to the majorly unexpected reality we all found ourselves in due to the COVID-19 pandemic. Back in March, we were actively finalizing the annual Restaurant Issue and it was going to be incredible. It was set to include meaningful content, delicious recipes, stunning photos and the forwardthinking state of kosher food today. As one of the immediate impacts of the coronavirus was the shutdown of most restau rants — and many are still struggling to stay afloat — we knew that the restaurant issue had to be postponed. Rather than let the pandemic completely overwhelm us, we decided to strategically work some of our planned content into the Shavuos issue. You can read the story about Sage, the new-age 'mom and pop' restaurant and Chef Jazzie's insight into its making. She generously shared her most popular recipes, too. As we go to print, Sage is currently closed for dining, but is providing delivery across the city. Another easy choice to include was our step-by-step guide to gnocchi. It is super easy to follow and makes the lightest, fluffiest gnocchi from scratch in minutes. Plus, it is extremely versatile and can be served with almost anything. Our expansive Butcher's Cut section features duck confit, the perfect pairing for gnocchi, which was originally inspired by Mike's Bistro, a popular steakhouse in NYC. Back in February, we hosted the organizers and vendors of the Brooklyn MRKT (an annual charity fashion pop-up created by the Anelis Group) at Wall Street Grill in NYC for a night of fashion and food. We were served top-tier food by executive chef Joey Paulino, who also shared some of his signature recipes for the issue. Unfortunately, the Brooklyn MRKT had to cancel due to the situation, and both vendors and Ohr Naava, the organization that Brooklyn MRKT benefits, lost thousands of dollars. I am most fascinated, however, by the strength shown by everyone involved and love how a story on food and fashion expanded to that of resilience and pulling through the unexpected. We had also planned an entire feature with Danielle Renov, food blogger at @peaslovencarrots. She was slated to be
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guest editor this month and share a behindthe-scenes look into the making of her new book, Peas Love & Carrots: The Cookbook. The book's release date was pushed from May to late July, due to printer shutdowns connected to the coronavirus. Although we had to scrap the feature for right now, we plan to have Danielle join us in July. In the meantime, she shared some of her favorite family-friendly meals that she’s made during quarantine from her home in Jerusalem. The current situation has forever changed the way we approach and appreciate food. We learned how to make the most of what we have and be mindful of eating foods to maintain immunity and energy. Health coach Celeste Hackel delivers her Cook Once, Eat Twice approach that shares a common theme with cookbook author Rochie Pinson’s feature, One Dough, Three Ways. As Shavuos is fast approaching, we challenged ourselves to come up with an elegant feast that tastes amazing and is sure to impress (guests or no guests) — all at a minimal cost. So, we reconfigured what a feast should look like and came up with one of our favorite meals ever. The biggest change in perspective here at Fleishigs, however, is to really live day by day and take things as they come. Bitayavon, Shifra P.S. Banana cake and Dalgona coffee were probably the two most viral recipes in the past few weeks. I succumbed and hand-whisked quite a few batches of Dalgona (Google for the recipe) and enjoyed my fair share of banana cake. Here is my favorite one bowl, no mixer recipe: Banana Cake Preheat oven to 350°F. Combine 2 mashed bananas, 2 eggs, ½ cup oil, ½ cup orange juice, 1 teaspoon vanilla extract and 1 cup sugar until fully combined. Add in 1¾ cups flour, 1 teaspoon baking soda and 1 teaspoon kosher salt. (Add chocolate chips or blueberries to the batter, if you’d like.) Pour into a 9x13-inch baking dish. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss PROOFREADER Sara Linder ART DIRECTOR Naftoli Mann DESIGN Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Shifra Klein KITCHEN ASSISTANT Alana White MARKETING & BRANDING Mann Sales Co. COPYWRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt www.fleishigs.com
Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors. Thank you to Fishs Eddy for providing many of the beautiful dishes used to photograph recipes for this issue. Visit www.fishseddy.com or their store located at 888 Broadway at 19th Street in NYC for flatware, diningware, kitchenware, silverware, linens and more.
TRIED ONE OF OUR RECIPES? LET US KNOW! Hello@fleishigs.com Instagram/twitter: @fleishigsmag Facebook: fleishigsmagazine www.fleishigs.com
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FOOD NEWS
We spoke with companies in various kosher industries to get an inside look into how they are coping with the effects of COVID-19. Gourmet Glatt Supermarket
Restaurant News
“At Gourmet Glatt, we take the health of our employees and customers very seriously. We spearheaded a system to guarantee this by hiring security guards to check everyone’s temperature before entering our stores and limiting the number of shoppers at a given time. We provide gloves and sanitizing wipes for shoppers at no cost and due to recent mandates, we have been requiring that all customers wear masks while shopping, so we have been selling masks for cost. We installed protective barriers at the cash registers and frequently sanitize the shopping carts and conveyor belts. Employees in all of our departments are working tirelessly to ensure that supply remains high. We try to encourage customers to buy what’s available and that it’s not a time to be particular about brand preference, thus limiting unnecesWe try to encourage sary trips to the store. We recommend that everyone have at least customers to buy one week’s worth of non-perishable what’s available and foods and a well-stocked freezer, if possible. While there is an ongothat it’s not a time to ing fear of food shortages, we are be particular about nowhere near there, thank God. brand preference, thus Some items may be running low, but for the most part, everything is limiting unnecessary still available.” -Yoeli Steinberg, VP of Gourmet Glatt trips to the store.
When restaurants reopen, they will likely face a new onslaught of regulations, which will (at least in the beginning) demand that restaurants serve at under 50% capacity. Most restaurants need nights of 100% occupancy in order to stay afloat. This will inevitably result in many restaurant closures. The Brooklyn branch of Wolf & Lamb has already closed their doors permanently, though they hope to reopen one day in the future. You can still get the Wolf & Lamb experience at their Manhattan location, with just takeout for now. Many restaurants are also adapting to the times by adding online ordering capabilities and many have taken on meal delivery services like UberEats and Postmates. Most restaurants offer curbside or “contactless” pickup as well. Wall Street Grill has the unique advantage of outdoor space (which is rare in NYC) and a beautiful rooftop space that they are planning to offer as an option to host small weddings, B’nei Mitzvot, Sheva Brachot or family reunions. Once social distancing is lifted, regulations will likely mandate that events be small in number, so Wall Street Grill will be an excellent option for those who still want to have an intimate, yet elegant, affair. Dani Klein of kosher travel website www.yeahthatskosher.com created a master list of all restaurants currently still open (operating for takeout only, as of print) — a great resource that will be updated as restaurants reopen. As we go to print, we still do not know the fate of many favorite restaurants and whether those that are not operating at all right now will ever reopen.
(with locations in Cedarhurst, Woodmere and Brooklyn, NY; and Lakewood, NJ)
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FOOD NEWS
Grow & Behold “There’s no question that the coronavirus pandemic is changing how people think about and shop for food. Our business model has always been to sell quality food through an online marketplace, delivered directly to people at home. Now that folks are limiting their exposure, this model has become more attractive than ever and we’ve definitely seen an increase in interest. Throughout it all, protecting the health and safety of our employees and customers is our key priority. We’ve had to make changes at every level of our business — production, delivery and customer service. We feel incredibly grateful to our staff, who, as essential workers, are taking risks to come to work in order to make it possible for us to remain stocked. We’re also grateful to our customers, who have been open to trying new cuts, while remaining understanding and supportive. We feel the responsibility and the honor of feeding people during this time and we’ll keep adjusting and working to bring folks quality kosher meats.” -Naftali and Anna Hanau
Royal Wine Corp. Mordy Herzog, CEO of Royal Wine Corp., shares that there has been a tremendous decrease in sales, especially in high-end wines. He notes, “The cancellation of school and shul functions, weddings and events overall is definitely impacting our business. Additionally, people are drinking less expensive wines at home."
Masbia Soup Kitchen Alexander Rapaport, Executive Director of Masbia, shares how he saw a 1000% jump in the number of people showing up to his food bank in Brooklyn, NY. On a mission to bring a sense of comfort and respect to the soup kitchen experience, Masbia has only continued to work on making sure no one goes hungry during this time. For privacy and to maintain social distancing, individuals are
While there is an ongoing fear of food shortages, we are nowhere near there, thank God. - Yoeli Steinberg, VP of Gourmet Glatt
able to make appointments to come get food, meals and ingredients. Masbia has also partnered with the new Eichler’s Judaica bookstore to support any family impacted financially by the coronavirus outbreak by providing “tabs” at local grocery stores to buy groceries at no cost until Rosh Hashana. Masbia’s space is currently a warehouse for their ingredients and they work with local takeout spots and caterers, such as Meisner’s and Luzee’s, to cook the food. People who need free meals are given coupons at Masbia, which can be “cashed in” at those local takeout places — no questions asked. www. masbia.org
Kosher Response Gabriel Boxer (aka Kosher Guru) spearheaded this initiative, raising money to provide much needed food and drink to kosher first responders and medical professionals on the frontlines of the COVID-19 crisis. Shushy Turin, a Nurse Practitioner at New York Presbyterian hospital in NYC (and food blogger @cookinginheelss), states that such food deliveries make a huge difference, when staff is barely taking the time to think about themselves during these times. Gabe tries to make deliveries daily and Kosher Response has garnered nationwide interest. Visit www.kosherresponse. com to donate.
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some have well guarded trade secrets we just call them family traditions
HERZOG LINEAGE nine generations of patient winemaking
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ELIEVE IT OR NOT, summer is approaching, which means fresh summer produce will start making its appearance on store shelves and at farmers’ market stalls. Summer produce reflects the mood of the season vibrant, colorful and mood-lifting. One of the prettiest summer produce finds is heirloom tomatoes. They are available in a myriad of colors, from purple/brown, red/orange, green, yellow and everything in between, creating a dynamic visual experience. What gives these unique tomatoes their personality is that, unlike many other tomato varieties, they aren’t genetically modified. These tomatoes are planted using seeds that, like a family heirloom, have been passed down from generations of farmers who have made sure to use the same seeds year after year, whether or not they yield the most profitable crop. As a result, they have a shorter shelf life and distinctly different shapes; no two look the same. RECENTLY, many farms have started growing small batches of heirloom tomatoes as a result of their growing popularity.
Quarantine is the perfect time to consider starting a garden. There are many great resources online from which to source heirloom tomato seeds and other plant varieties. However, if space is limited, try herbs. Once summer produce comes in season, you'll be glad to have some homegrown herbs at your fingertips.
HEIRLOOM TOMATO SALAD Serves: 4
If you manage to get your hands on farmfresh tomatoes (even if they are not of the heirloom variety), the best way to serve them is in a fresh salad like this. 6 ¼ 2 1 ½
farm-fresh or heirloom tomatoes cup olive oil Juice of 1 lemon teaspoons Maldon salt teaspoon freshly ground black pepper, preferably coarse-ground cup chopped herbs like chives, basil or parsley
1. Thinly slice tomatoes and arrange on a platter. 2. Combine olive oil and lemon juice. 3. Drizzle over tomatoes and sprinkle with salt, pepper and fresh herbs. 4. Allow to marinate for 15-30 minutes at a cool room temperature before serving.
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W RESTAURANT CHRONICLES
ALL THIS JAZZ.
FROM ITS BACKGROUND to its concept, Sage Kitchen brings a breath of fresh air to the otherwise steakhouseheavy city, with its modern, bright, open space in the Bowery section of Lower Manhattan. Jasmine Einalhori (fondly referred to by friends and colleagues as “Jazzie”) began Sage Kitchen as a pop-up catering company based in the Chabad of Bowery. She became known for her fresh offerings and epic schnitzel sandwiches, while expanding Sage’s catering gigs — mainly boutique corporate events. She was constantly bombarded with requests to open a brick-andmortar spot for guests to enjoy her food on a consistent basis. The dream to build a restaurant came to fruition when Jazzie, along with her business partners and friends, Matt Glick (cofounder and CEO) and Zack Novetsky (co-founder) each took on a unique role in the business. They found their ideal location on Bowery Street, right across the street from Chabad of Bowery and began transforming the space with their bare hands (literally) in early 2019. They painted the walls, built the main bar, created custom wallpaper and enlisted friends and family to help. The energetic, passionate spirit of Sage’s beginning is truly felt when dining at the restaurant. Jazzie is heavily involved in the day-to-day operations and can often be found serving and schmoozing with those who pass through for lunch
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or dinner. Family pictures line the walls, handpicked marketplace items are displayed beautifully for sale and Jazzie’s specialties like pickled onions, hummus, spiced fig jam and more are for sale as well — all adding to the full guest experience. BEYOND THE MODERN VIBE and design, the restaurant offers a unique seasonal menu of salads, sides, sandwiches — both pareve and meat — and pastries.
Everything is set out on an enclosed bar, where all offerings are visible to patrons. After all, we eat with our eyes, right? What is most unique is the option to form a platter of three seasonal salads and sides for about $13. Sandwiches are brilliantly sold by the half, giving you the option to try more than one variety. When we visited Sage for this feature, we enjoyed the Sababa slaw (newly added to the menu after the Fleishigs x Adeena Sussman x Sage Kitchen www.fleishigs.com
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event, as featured in issue #14), a spicy Thai noodle salad and a newly debuted roasted acorn squash dish. We tried the deliciously fla vorful butternut squash soup and a hot option — the special of the day was a chicken shawarma main and a tomato Israeli couscous side dish, which was appreciated on the cold and rainy day. We also tasted the schnitzel sandwich with homemade fig jam. For dessert, we enjoyed the most decadent flourless chocolate cake, olive oil cake
and Sage’s signature salted tahini chocolate chip cookies. While some classics stay the same (you will always find the schnitzel sandwiches and freekeh salad), many components of the salads and sides change to reflect the season, which is unique in a small kosher restaurant. What is most consistent is the overall vibe, fresh flavors and pizzazz that Sage brings to the kosher market.
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Sage is like my mom's kitchen. At home, everything tastes good because it's made with the most important Jewish ingredient — love." - Yaniv Hoffman of Jeryko Music, who walked in to grab lunch as we were finishing up the shoot
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RECHOV SUMSUM APPROVED MAY 2020
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SALTED TAHINI CHOCOLATE CHIP COOKIES Yields: 12 cookies Recipe adapted from: Jasmine Einalhori
The tahini gives an unexpected flavor to these cookies. At Sage, we make them huge — the bigger the better! 6 ½ 1 1 1 ½ ½ 1 1¾
tablespoons non-dairy butter substitute, softened cup tahini cup sugar large egg cup flour teaspoon baking powder teaspoon baking soda teaspoon kosher salt cups mini semisweet chocolate chips Maldon salt
1. Preheat oven to 350°F. 2. Line 2 baking sheets with parchment paper. 3. In the bowl of a stand mixer, cream butter, tahini and sugar together. Add egg and mix to combine. In a separate bowl, combine flour, baking powder, baking soda and kosher salt; slowly add to wet mixture and mix until just incorporated. 4. Fold in chocolate chips. Refrigerate batter for 4-24 hours. 5. Using an ice cream scoop, scoop out cookies and set 2 inches apart onto prepared baking sheets. Top with Maldon salt. 6. Bake for 10-12 minutes, until edges are set. Cool on cooling rack.
DIP IN MILK OR HUMMUS, YOUR CHOICE.
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FREEKEH SALAD Serves: 6 Recipe by: Jasmine Einalhori
A grain-based salad is the perfect balanced lunch and we always have a version of it on the menu, switching the ingredients up to suit the season. Use peaches or nectarines in place of the apples during summer and roast tomatoes in place of the squash, if you’d like to keep this dish seasonal. 4 cups cooked freekeh (prepared according to package instructions) 1 cup roasted squash (recipe follows) ⅓ cup currants or dried cranberries 1 Granny Smith apple, thinly sliced ⅓ cup chopped pecans 2 cups baby arugula ¼ cup olive oil ¼ cup basil leaves, finely chopped ¼ cup red wine vinegar ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper
1. In a large bowl, combine freekeh, squash, currants or cranberries, apple, pecans and arugula. 2. Blend olive oil, basil, red wine vinegar, salt and pepper in a blender until smooth. Toss over salad and serve at room temperature. Roasted Squash: Toss peeled, diced squash of choice with olive oil, salt and pepper. Spread on a baking sheet and roast in a 425°F oven for about 30 minutes, depending on size of squash, or until fork tender.
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RESTAURANT CHRONICLES
A MAGICAL CRISPY RIDE Sage's schnitzel sandwich deserves its own accolades.
SCHNITZEL SANDWICH Serves: 4 Recipe by: Jasmine Einalhori
There is definitely technique involved when layering the perfectly non-soggy sandwich. Use the mixed greens as a bed for the pickled onions so they don’t make the schnitzel soggy.
at other restaurants, even
4 ½ 4 ½ ½
those prepared on the spot.
½ cup Pickled Onions (recipe follows)
Served at room temperature, it is crispier and more flavorful than most schnitzel sandwiches we’ve enjoyed
ciabatta rolls or small baguettes (or one large baguette for a monster schnitzel sandwich) cup Spiced Fig Jam (recipe follows) Crispy Schnitzel cutlets (recipe follows) cup Garlic Aioli (recipe follows) cup mixed greens
Jazzie was gracious enough to share her recipe as well as tips and tricks that make this sandwich a true winner.
Lightly toast bread, if desired. Spread fig jam on both sides of the bread. Top bottom half with schnitzel, a drizzle of garlic aioli, greens and pickled onions. Finish with top half of bread. Serve hot, cold or at room temperature.
I CAN OPEN YOUR EYES. TAKE YOU WONDER BY WONDER. OVER, SIDEWAYS AND UNDER, ON A MAGIC SCHNITZEL SANDWICH RIDE.
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CRISPY SCHNITZEL Serves: 4 Recipe by: Jasmine Einalhori
Soaking the chicken in a non-dairy “buttermilk” is the secret to tender chicken. Have fun by throwing spices and hot sauce into the mixture. At Sage, we often choose flavor pairings based on my mood!
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cups non-dairy milk tablespoon lemon juice tablespoons hot sauce, divided tablespoons Dijon mustard, divided chicken breasts, pounded thin cup flour large eggs, beaten cups panko breadcrumbs Oil, for frying
1. Combine milk and lemon juice; set aside until milk curdles a bit. Add 1 tablespoon hot sauce and 1 tablespoon mustard. Add chicken and refrigerate for 2-12 hours to marinate. 2. Drain cutlets and discard buttermilk mixture. 3. Create a dredging station: add flour to one plate, egg beaten with remaining hot sauce and mustard to a second plate and panko to a third plate. 4. Dredge cutlets in flour, then beaten egg and finally the panko. 5. Fill a deep sauté pan halfway with oil and heat over medium-high heat. 6. Fry until crisp, about 4 minutes per side. 7. Serve hot, cold or at room temperature.
GARLIC AIOLI
PICKLED RED ONIONS
In a medium saucepan, heat 8 ounces dried figs, ½ cup orange juice, ½ cup water, ¼ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon ground cloves and 1 teaspoon ground ginger. Heat over medium-high heat until bubbly, then reduce heat, cover and simmer until jam is smooth and paste-like. Refrigerate in an airtight container for up to 1 month.
Blend 1 cup mayonnaise, 4 cloves garlic, 2 teaspoons red wine vinegar, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Refrigerate in an airtight container for up to 5 days.
Combine 2 thinly sliced red onions, ¼ cup sugar, ½ cup red wine vinegar, 2 teaspoons kosher salt and 1 tablespoon warm water. Let sit at room temperature for 30 minutes. Refrigerate in an airtight container for up to 1 month.
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Jasmine Einalhori is the executive chef and co-founder of Sage Kitchen. She was born in Los Angeles, California to an Israeli mother and a Persian father, which meant a cultural life full of big meals, bold flavors and passionate food conversations in the kitchen. After graduating with a degree in hospitality from New York University, Jasmine cooked her way around Italy, including a stint at Ristorante I Tre Pini, a hotspot located in the outskirts of Florence. Upon her return to New York, she expanded her culinary resume at The Fat Radish, a seasonal British restaurant with a vegetablecentric menu. These cultural influences play an important role in Chef Jasmine’s cooking and hints of her heritage can be found all over Sage Kitchen’s menu.
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IF YOU’RE LOOKING for a rich, elegant and ultra-flavorful alternative to beef or chicken for a special dinner, duck legs are a great choice. However, don’t just roast them like a steak; because of the high fat content and strong leg muscles, duck legs need to be cooked low and slow. BEST WAY TO COOK DUCK LEGS the typical preparation for duck legs, where the meat is completely submerged in fat (sometimes this fat is rendered from the meat itself, sometimes additional fat or oil is added) and cooked at a very low temperature. What results is an extremely rich meat that can be stored in the refrigerator for several weeks, tightly wrapped and submerged in the fat to prevent oxidation. To counteract the high fat content, you’ll often see duck served with a sweet or tart sauce. Strong flavors, like orange, cherry and olive cut through the richness of the duck fat and meat to balance out the dish. DUCK CONFIT IS
BY NAFTALI HANAU
PHOTOGRAPHY BY SCHNEUR MENAKER
DUCK VARIETIES THERE ARE SEVERAL varieties of duck that are commonly eaten; for kosher purposes, we only have a tradition to eat the Pekin duck (in the U.S.) and not the leaner, smaller Muscovy ducks or the Muscovy-Pekin cross, the Mallard. Recipes that call for Muscovy duck will expect a leaner result, so you may want to reduce the amount of fat you use if you’re cooking with a kosher Pekin duck (also called Long Island Duck).
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BUTCHER'S CUT
KOSHER DUCK SUPPLY FOLKS OFTEN wonder why it’s so hard to find fresh kosher duck and the reason is that there’s just not a lot of duck on the market. Ducks are much harder to process than chicken (think: thick feathers) making them a much more labor-intensive poultry to produce. Ducks are also more expensive to raise than other poultry and are priced accordingly. Since there is less demand for duck than most other poultry, ducks are generally produced in batches and held in the freezer until use, which is not necessarilty a bad thing. It’s worth digressing to talk about frozen versus fresh kosher meat for a minute. Meat that is processed, butchered and aged for a product-appropriate length of time (anywhere from 1-30 days) and then flashfrozen at peak quality will be just as good, if not better, than fresh meat that has been sitting on a supermarket shelf for too long. Frozen meat gets a bad reputation when that meat is frozen approaching its expiration date. Off smells or poor textures that you may associate with frozen meat are actually because the meat was frozen past its peak, not because of the freezing itself. All of Grow & Behold’s duck — and the rest of our meats — are frozen at peak quality and you’ll never notice the difference once you take a bite.
Since duck legs are much richer than chicken,
plan on a smaller portion per person and serve alongside plenty of vegetables and grains. You can also shred the meat to use in salad, as filling for dumplings and cigars or as an appetizer on crackers. Since the fat is where so much flavor is, you’ll do better with high quality, pastured duck for the freshest, cleanest flavor.
Naf Hanau is the CEO of Grow & Behold, which specializes in expertly-butchered premium quality kosher meats that are delivered nationwide. Naf’s passion for kosher meat led him to learn shechita before founding Grow & Behold, which produces pasture-raised beef, veal, lamb and poultry, with no hormones or antibiotics. Find out more at www.growandbehold.com. MAY 2020
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TECHNIQUES BY T
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Instant Pot Method
Oven (Curing) Method
Sous Vide Method
SERVES 4 TO 6
SERVES 4 TO 6
SERVES 4 TO 6
The Instant Pot is a great way to achieve deeply flavorful results in a short period of time.
The flavor and texture of the cured duck is well worth the extra step.
4 duck legs 2 teaspoons kosher salt 1 teaspoon sugar ½ teaspoon freshly ground black pepper Zest from 1 orange, optional 3 sprigs thyme, optional
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duck legs tablespoons kosher salt tablespoons sugar bay leaves sprigs fresh thyme cup garlic cloves, peeled Canola oil, to cover
duck legs cup kosher salt cup sugar sprigs fresh thyme sprigs fresh rosemary cup garlic cloves, peeled Canola oil, to cover
1. Place duck legs in a pressure cooker and sprinkle with salt and sugar.
1. Place duck legs in a glass dish and cover with salt and sugar. Toss to fully coat and top with fresh thyme and rosemary.
2. Arrange bay leaves, thyme and garlic around duck.
2. Cover with plastic wrap and refrigerate for 6-12 hours to cure.
3. Cover with canola oil, close pressure cooker and cook on high pressure for 45 minutes.
3. Preheat oven to 200°F.
4. Allow pressure to release naturally, which can take about 1 hour.
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4. Rinse duck legs and pat dry with paper towels. Place in a 9x13-inch baking dish with garlic and cover with canola oil. 5. Cover and cook for 6-8 hours.
1. Preheat sous vide to 165°F. 2. Sprinkle salt, sugar and pepper over duck legs and rub all over. 3. Place in a sous vide bag or freezer-safe Ziploc bag. Add orange zest and thyme, if using. 4. Seal and cook in the sous vide for 12 hours. DON'T HAVE DUCK LEGS? You can easily swap chicken for duck. While the flavor of chicken confit is more mild, it is a great introduction into the world of confit cooking. www.fleishigs.com
BUTCHER'S CUT
Duck Confit Gnocchi Serves: 8
YOUR GOOSE MAY BE COOKED, BUT YOUR DUCK NEEDS TO BE CONFIT.
1 ¼ 1½ 2-3 1½ ½
Recipe by: Shifra Klein
recipe gnocchi (page 38) cup duck confit oil cups assorted sliced mushrooms cups shredded duck confit (from 2-3 duck legs) cups chicken broth cup chopped chives
1. Heat duck confit oil in a deep sauté pan over medium heat. Add mushrooms and sauté until golden brown. Transfer mushrooms to a plate. 2. Add duck confit to pan and cook until just warmed through. 3. Add cooked gnocchi and sauté with duck confit for 2 minutes. 4. Add chicken broth and cook on high, until broth reduces and thickens. 5. Stir in mushrooms and chives; serve immediately.
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Duck Confit Crostini Top toasted baguette slices with duck confit, Raisin Agrodolce (page 28) and scallions.
Duck Confit Stew Serves: 4-6
Recipe by: Shifra Klein
2 tablespoons duck confit oil 1 Spanish onion, diced 2 cloves garlic, minced 2 cups shredded duck confit (from 2 duck legs) 1 (14½-ounce) can diced tomatoes 1 (15½-ounce) can white beans, drained
1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 4-6 cups chicken or vegetable broth Toasted bread, for serving Microgreens or chopped cilantro, for garnish
1. Heat duck confit oil in a deep sauté pan over medium heat. 2. Add onions and sauté until translucent, about 5 minutes. 3. Add garlic and duck confit and sauté until duck gets crispy, about 2-3 minutes. 4. Add diced tomatoes and white beans; season with salt and pepper. 5. Pour in 4 cups of broth and simmer for 30 minutes. Add more broth if desired to achieve desired consistency. 6. Serve with toasted bread and garnish with microgreens or cilantro.
Duck Confit Salad Serves: 6
Recipe by: Shifra Klein
The addition of the duck confit takes this salad to an elevated level. Citrus and fennel complement the rich duck perfectly. Prepare the salad ingredients in advance and assemble right before serving. 1 2 2 1 ½ ¼ 2 1 1 2 ½
(5-ounce) box mixed greens tablespoons olive oil tablespoons orange juice teaspoon Dijon mustard teaspoon kosher salt teaspoon freshly ground black pepper blood oranges, peeled and sliced navel orange, peeled and sliced bulb fennel, thinly sliced cups shredded duck confit (from 2 duck legs) cup Raisin Agrodolce (page 28) Fennel fronds, for garnish
1. Place mixed greens into a large bowl. 2. Whisk olive oil, orange juice, mustard, salt and pepper until combined; add to greens and toss to coat. 3. Arrange oranges and fennel over greens. Top with duck confit and Raisin Agrodolce. 4. Garnish with fennel fronds and serve immediately. 26
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PUT SOME SPRING IN YOUR PREP. Duck Spring Rolls Yields: 12 spring rolls
Recipe by: Shifra Klein
Crispy, takeout-style spring rolls are simply irresistible. Thinner than egg roll wrappers, spring rolls are lighter in texture and fry up in no time at all. 1½ 2 3 1
tablespoons toasted sesame oil cups coleslaw mix scallions, chopped (3½-ounce) package shiitake mushrooms, sliced
1½ cups shredded duck confit (from about 2 duck legs)
½ teaspoon Chinese five spice or togarashi ¼ cup hoisin sauce, plus more for serving 12 spring roll wrappers Oil, for frying
1. Add sesame oil to a sauté pan over medium-high heat. Add coleslaw mix, scallions and mushrooms; sauté until wilted, about 5 minutes. 2. Add duck confit, Chinese five spice and hoisin sauce. Sauté another 2 minutes until combined. 3. Place 2 tablespoons of the mixture on each spring roll wrapper & roll as pictured. Frying Method: Fill a deep sauté pan halfway with oil and heat over mediumhigh heat. Fry spring rolls in a single layer until crisp on all sides, about 2 minutes. Serve with hoisin sauce. Baking Method: Drizzle oil (from duck confit, if possible) on a baking sheet. Arrange spring rolls on baking sheet and brush with additional oil. Cook at 375°F until golden brown, about 15 minutes.
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BROILED DUCK CONFIT Place duck confit under the broiler until golden brown, about 5 minutes. Serve with Raisin Agrodolce.
Raisin Agrodolce This sweet and sour condiment is the perfect accompaniment to the rich duck confit. Yields: 5½ cups
¼ cup sugar ½ cup white wine vinegar 2 teaspoons brown mustard seeds 1 sprig fresh rosemary 1 sprig fresh thyme 1 jalapeño, finely diced 1 teaspoon kosher salt 1 cup golden raisins 1½ cups raisins 1½ cups dried cherries
Recipe adapted from: www.growandbehold.com
1. Combine sugar, vinegar, mustard seeds, rosemary, thyme, jalapeño, salt and 1 cup of water in a medium saucepan and bring to a boil. 2. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. 3. Mix in raisins and dried cherries. 4. Remove from heat and let cool for at least an hour.
DUC AT W O N ’ T T R Y T K TH O S
ELL YO U IN SU RA
N C
E
.
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No matter if you enjoy Misceo ‘alone’, as in straight up, or ‘together’, as in using it as the secret ingredient behind a whole new class of summer cocktails, you’ll be enjoying the award winning, top rated taste that makes it easy to understand why we stand alone when it comes to bringing together the art, science and magic needed to create Misceo.
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Rated 92 by
Please Misceo responsibly.
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There is something indescribably satisfying about baking bread. Even more so, multi-purpose doughs are the definition of intentional cooking, utilizing time and resources wisely. This brilliant, easy-to-execute dough results in a trifecta of goodness — focaccia, garlic knots and savory spinach babka. MAY 2020
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THIS DOUGH RISES TO ANY CHALLENGE DOUGH RECIPE Yield: 8 pounds (makes 8 challahs or 48 rolls)
6 cups warm water ½ cup honey 2 tablespoons sugar 7 teaspoons granulated yeast 15-17 cups all-purpose flour (approximately one 5-pound bag + 1 cup), divided 2½ tablespoons sea salt ⅓ cup extra-virgin olive oil + 1 tablespoon for greasing bowl 1. Pour warm water into a large bowl or the bowl of a stand mixer. Add honey, sugar and yeast. Set aside for a few minutes to
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allow the yeast to bloom.
blessing.
2. Add 8 cups flour, salt and ⅓ cup olive oil; mix until a smooth batter forms.
8. Now all that’s left is to decide what you want to do with the dough!
3. Gradually add remaining 7 cups flour, eventually working the dough with your hands or stand mixer. Add another 1-2 cups flour only if needed to form the dough. 4. Turn dough out onto a hard surface and knead for about 10 minutes or until the dough springs back when lightly touched. 5. Pour 1 tablespoon of olive oil into the bowl and roll the dough in it to coat. 6. Cover with plastic wrap or a warm, damp dishcloth and place in a warm spot to rise. Let rise until doubled in size, about 1½-2 hours. 7. Separate challah with a
FOCACCIA serves: 8
Canola oil, as needed 1 pound pearl onions, peeled ½ cup extra-virgin olive oil, divided, plus more as needed 1½ pounds dough 3-4 sprigs fresh rosemary, minced ½ cup kalamata olives, pitted and sliced Flaky or coarse sea salt 1. Preheat oven to 375°F.
2. Fill a 9x13-inch pan with about ½-inch of canola oil and add pearl onions. Roast for 1 hour. 3. Drizzle 1-2 tablespoons olive oil on a baking sheet and brush all over to coat. Using the heel of your hand dipped in some oil, stretch out dough into a large rectangular or circular shape (depending on your preference or pan). Stretch to fit pan. 4. Focaccia can be made thin (like flatbread) or thick (like deep dish pizza crust) — it really depends on your preference. For a thinner focaccia, stretch out the dough to about ¼-inch thickness; for a thicker bread, stretch to about ½-inch. 5. Let rise for another 30-45 minutes. Alternately, you can cover well with plastic wrap and refrigerate. Let rise for another 8-12 hours in the fridge (or even longer); this will give you a more www.fleishigs.com
4-ounce portions of dough for regular-sized garlic knots or 3-ounce portions for smaller garlic knots. 3. Mix oil, minced garlic and parsley in a medium-sized bowl. 4. Roll dough into strands and tie in knots. 5. Dunk knotted dough into oil-garlic mixture and roll until fully coated. 6. Place on prepared baking sheet and sprinkle with coarse sea salt or pretzel salt. 7. Let rise for 15-25 minutes. 8. Bake until golden brown, about 15 minutes.
SPINACH WALNUT PESTO BABKA Yields: 2 babkas
1 (24-ounce) bag frozen chopped spinach, defrosted ⅔ cup walnuts, toasted, plus more for garnish Juice of ½ lemon ½ cup fresh basil leaves, plus more for garnish 2 teaspoons dried oregano
airy and chewy crumb, more like a traditional focaccia.
serving, if desired.
6. Increase oven temperature to 425°F.
GARLIC KNOTS
1½ pounds dough
7. When dough has risen, use your fingers to poke deep dimples into the dough, all the way to the bottom of the dough if possible.
Yields: 12 garlic knots
1. Preheat oven to 375°F. 2. Line a baking sheet and
8. Sprinkle rosemary, olives, roasted pearl onions and a nice sprinkling of flaky sea salt over focaccia dough. Don’t be shy with it! 9. Drizzle a generous amount of olive oil over the surface of the dough, so that it pools into the dimples you created. 10. Bake until the top and bottom of the dough are nicely browned, about 25-35 minutes. 11. Transfer to a cooling rack to cool before serving. Drizzle with a little more olive oil before
Sea salt, to taste Extra-virgin olive oil
Note: To make this dairy, use butter instead of oil and add Parmesan cheese to the butter. ½ cup olive oil 6 cloves garlic, minced (or 2-3 tablespoons jarred minced garlic) 1 bunch fresh parsley, finely chopped 2 teaspoons coarse sea salt or pretzel salt 1 pound dough 1. Preheat oven to 410°F. 2. Prepare a baking sheet lined with parchment paper. Measure
2 loaf pans with parchment paper. 3. Squeeze spinach completely dry with a kitchen towel to drain as much moisture as possible. 4. Place spinach, walnuts, lemon juice, basil, oregano and salt in bowl of food processor. 5. Drizzle olive oil in while pulsing until you reach a nice consistency. 6. Roll dough into a large rectangle. 7. Spread a generous amount of spinach filling on the entire surface of the dough. Start rolling, jelly roll style, from the longer end of the rectangle. Place on prepared baking sheet. 8. Freeze for about 5 minutes, just enough to stiffen the dough. 9. Remove from freezer; slice lengthwise down the center of the roll. 10. Pinch the tops of the 2 halves together and then twist one over the other all the way down, keeping the cut sides facing up. 11. Slice in half widthwise and place each babka in a prepared loaf pan. Alternatively, wrap the whole long babka all the way around into a circle and bake as a single round babka on the lined baking sheet. 12. Bake for 25-35 minutes. 13. Let cool. Sprinkle with fresh chopped basil leaves and walnuts before serving.
Rochie Pinson is a rebbetzin and Chabad emissary in downtown Brooklyn. She is also a mother, artist and author of a gorgeous and comprehensive challah cookbook entitled Rising! The Book of Challah. (Feldheim, 2017) Rochie brings a unique blend of wisdom, spiritual awareness and downto-earth practicality to the mitzvah of challah. Her voice is humorous and wise and her energy is infectious. She lectures and leads challah workshops and seminars around the world. You can follow her—and her challah journey—through her website at www.therisinglife.net and on Instagram @rochiepinson. MAY 2020
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ADVERTORIAL
Cauliflower and Butternut Squash “Risotto” Recipe By: Vera Newman (@marblespoon) Prep and Cook Time: 20 minutes
Serves: 6
This amazing low-carb "risotto" is made simple with Heaven & Earth Riced Cauliflower & Butternut Squash. Creamy, dairy and delicious – perfect for Shavuot. INGREDIENTS
Orange Butterscotch Cheesecake with Brandy Glaze Recipe By: Nitra Ladies Auxiliary Prep and Cook Time: 1½ hours
Serves: 8
A bright and different cheesecake from the Heimishe Cookbook, perfect for Shavuot. Rich cream cheese batter with orange zest, topped with an easy homemade butterscotch sauce and an apricot-brandy glaze.
4 tablespoons butter 8 ounces mushrooms, sliced 2 cloves garlic, minced Kosher salt, to taste Freshly ground black pepper, to taste 1 (14-ounce) package Heaven & Earth Riced Cauliflower and Butternut Squash ¼ cup Baron Herzog Chenin Blanc or other dry white wine ¼ - ½ cup Manischewitz vegetable broth ¼ cup heavy cream ½ cup grated Parmesan cheese, plus more for serving
INGREDIENTS
CRUST 2 ounces margarine, melted 1¼ cups oats ¼ cup brown sugar 2 teaspoons flour CAKE 3 (8-ounce) packages cream cheese 1½ cups sugar 2 teaspoons grated orange zest 1 teaspoon Gefen vanilla extract 4 eggs Orange slices, for garnish BUTTERSCOTCH SAUCE 2 ounces margarine ½ cup brown sugar ⅓ cup light corn syrup 1 teaspoon Gefen vanilla extract GLAZE 10 ounces Tuscanini apricot jam 1 teaspoon Jelinek Bohemia Apricot Brandy or other similar liqueur
MAKE THE CHEESECAKE 1. Preheat oven to 350°F. Combine margarine, oats, brown sugar and flour and press into a 9-inch pan. 2. Bake for 15 minutes. 3. Blend cream cheese, sugar, orange zest and vanilla. 4. Add eggs, one at a time, mixing well after each. Pour over the crust. 5. Bake for 1 hour. Allow to cool, then chill in the refrigerator before serving. TOP THE CHEESECAKE 1. In a small saucepan, combine sauce ingredients, stirring constantly, until mixture boils. 2. Chill until slightly thickened. 3. Remove cheesecake from pan. Spread butterscotch sauce over cheesecake and garnish with orange slices. 4. For the glaze, bring jam and brandy to a boil in a small saucepan. Cool and drizzle over oranges.
1. In a large sauté pan, melt butter over medium heat. Add mushrooms and garlic and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper. 2. Reduce heat to medium low, add frozen cauliflower and butternut squash and toss to coat in the butter. 3. Add white wine and cook until the liquid has mostly absorbed. Add broth a few tablespoons at a time, stirring frequently and letting it evaporate each time. 4. Do the same process with the heavy cream, adding a little at a time and letting it evaporate in between. 5. Stir in the Parmesan and adjust seasoning if needed. Serve with more grated Parmesan.
ADVERTORIAL
Cheesecake Squares Recipe By: Dining In Prep and Cook Time: 1 hour
Serves: 20
Easy to dish up and (sigh!) very easy to eat. These bars are wonderful for a sweet table (dairy, of course!) because they are so much neater to serve than most cheesecakes are. INGREDIENTS
1¼ sticks butter, softened ⅔ cup packed brown sugar 2 cups flour 1 cup sugar 1 (8-ounce) container whipped cream cheese 2 eggs 4 tablespoons milk 2 tablespoons lemon juice 1 teaspoon Gefen vanilla extract PREPARE THE CRUST 1. Preheat oven to 350°F. Blend butter, brown sugar and flour with a fork until coarse crumbs are formed. Reserve 1½ cups of the mixture for the topping. 2. Pat remaining mixture into a 9x13-inch pan. Freeze for 5 minutes. Bake for 10 minutes. PREPARE THE FILLING 1. Beat sugar, cream cheese, eggs, milk, lemon juice and vanilla until smooth. 2. Pour cheese filling into crust and top with reserved crumbs. 3. Bake for 30 minutes; cool and chill before cutting.
For more recipe like these check out www.kosher.com
CULINARY SCHOOL
IF YOU KNOW, YOU GNOCCHI 36
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Gnocchi Serves: 4-6
Recipe By: Shifra Klein
Gnocchi are surprisingly easy to prepare and can be served with so many things. Make a big batch and freeze for whenever the mood strikes.
Pesto Gnocchi with Tomatoes (page 44)
Editor’s Note: Score the potato skin before boiling; it makes peeling, once boiled, a cinch. 4 Idaho potatoes 1 egg, beaten 1 cup flour, plus more for dusting 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1. Add potatoes to a pot and cover with cold water. Boil until tender, about 15 minutes. Drain and carefully peel while still warm. 2. Press potatoes through a potato ricer and set aside to cool. 3. Gently add egg to cooled riced potatoes. Add flour, salt and pepper; gently knead to form a soft dough. 4. Divide into 4 equal portions. 5. On a floured surface, roll each portion into a 12-inch snake. 6. Cut into 1-inch pieces. (At this point, you can freeze gnocchi in a single layer on a baking sheet. Once frozen, transfer to Ziploc bags. The gnocchi can be boiled straight from the freezer.) 7. Bring a pot of water to boil. Add gnocchi and cook until gnocchi float to the surface, about 2-4 minutes, then strain.
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A Scrumptious Shavuos STARTS HERE.
A growing collection of new and refreshing recipes to advance your repertoire, engaging articles about the latest cooking trends, interviews with top chefs, and so much more!
@kosherdotcom
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SHAVUOS FEAST
Roasted Radishes RAD. Roasted
Pesto Gnocchi with Tomatoes Herbivore heaven
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SHAVUOS FEAST
LIKE MOUNT SINAI, WE’RE KEEPING IT SIMPLE.
BY: SHIFRA KLEIN
Slow-Roasted Spatchcock Chicken Chicken that’s flat out delicious
PEOPLE OFTEN PLAN for holiday feasts with the mistaken idea that in order for it to be “special” or “successful,” the menu must include grand, expensive ingredients. In truth, it is sometimes the simplest recipes made with minimal ingredients that have a lingering impact and grandest impression. I have been privileged to enjoy hundreds of meals at various restaurants around the world, and while the chocolate mousse (made using liquid nitrogen) from Lumina in Tel Aviv is hard to forget, as well as the simple Pineapple Carpaccio (recipe in the Pesach issue) from Rodchenko in Paris or the celebration of tomatoes in the simple salad from the Ritz Carlton Herzliya’s famed restaurant Herbert Samuel. I also have to mention the gnocchi from Abaita in NYC, served simply with a fresh tomato sauce.
DON’T LET YOUR SHAVUOS MENU PLANNING KEEP YOU UP ALL NIGHT. If there is one theme I want to drive home this season, it is simplicity, inspired by our new outlook and circumstances. A whole chicken, bursting with juiciness, is an easy dish that you’ll appreciate mastering. Pair it with a simple roasted vegetable and a starch of choice — you’ll have a meal to remember. Celeste’s lentil salad (page 48) is a substantial, colorful and good-foryou option that works perfectly. Just don’t forget a chilled bottle of rosé! MAY 2020
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SHAVUOS FEAST
SLOW-ROASTED SPATCHCOCK CHICKEN Serves: 4
Roasting a whole chicken used to be daunting — nailing the perfect temperature to arrive at the perfect doneness throughout is not easy. Enter the spatchcock method. By removing the chicken’s backbone, you can achieve a more even roast on the chicken, making it completely delectable. You can do it yourself (it’s easier than you think) or ask the butcher to remove the backbone for you (save it in the freezer for stock). While we recommend a 2-12 hour marinating period, the chicken will be just as good without if you are short on time. 1 whole chicken
1 teaspoon kosher
½ cup olive oil
salt
½ cup chopped fresh
½ teaspoon freshly
parsley
ground black
2 lemons, sliced
pepper
3 cloves garlic,
2 tablespoons honey
crushed 1. To spatchcock the chicken, cut down on either side of the chicken’s spine using very sharp kitchen shears. Turn chicken skin-side up and press down on the breast of the chicken to flatten it; you’ll hear it crack. Place chicken in a large Ziploc bag inside of a bowl. Add olive oil, parsley, lemon slices, garlic, salt, pepper and honey. Marinate in the fridge for 2-12 hours. 2. Preheat oven to 350°F and grease a baking sheet. 3. Remove chicken from marinade, place on baking sheet and roast for 40 minutes. 4. Turn oven to broil and broil for 5-8 minutes to crisp up skin.
PESTO GNOCCHI WITH TOMATOES
ROASTED RADISHES
Serves: 4
Serves: 4
We used colorful cherry tomatoes for a pop of color, but any variety will work. You can even use sun-dried tomatoes packed in oil or jarred roasted red peppers for another pop of freshness, bright flavor and color.
Roasted vegetables are super simple to make and a welcomed colorful addition to any protein. Plus, they are vibrant and nutritious as well. With spring and summer produce in mind, we decided to roast radishes. They are elegant and taste wonderful roasted. Radishes are not just for your crudité platter anymore!
2 tablespoons olive oil, optional 1 recipe gnocchi (page 38) 1 cup pesto (page 91) 1 pint cherry tomatoes, halved 1. Heat oil in a sauté pan over medium heat. 2. Add cooked gnocchi and sear for 2-3 minutes per side, until golden brown. Alternatively, you can skip this step and serve gnocchi as-is.
Note: You can roast separately or place radishes on tray with chicken during the last 35 minutes of cooking. 1 1 ½ ½ ¼
bunch radishes, washed and halved tablespoons oil teaspoon kosher salt teaspoon black pepper
1. Preheat oven to 400°F. 2. Toss radishes with oil, salt and pepper on a baking sheet. 3. Roast for 25 minutes.
3. Toss with pesto and cherry tomatoes. 44
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SHAVUOS FEAST
Halva Tiramisu
HALVA AT IT N O W
N O W
W AT C H
W AT C H
M E
M E
W H I P
M I S U
Serves: 8
This recipe was inspired by a friend who called me (pre-coronavirus) to ask if I can help her make halva tiramisu for a sheva brachot party she would be hosting in early March. My mind started working on all the components and I was truly excited to make something spectacular. In the end, the wedding party was for family only and the sheva brachot was cancelled. However, the idea for this recipe wasn’t and turned out to be a real showstopper! Note: If serving a dairy meal, feel free to use dairy cream cheese and heavy whipping cream. COFFEE MIXTURE 2 tablespoons instant coffee 1 teaspoon ground cardamom ⅓ cup Misceo coffee liqueur HALVA CREAM 1 (8-ounce) container non-dairy cream cheese, at room temperature ½ cup tahini ½ cup sugar 2 tablespoons coffee liqueur Pinch of kosher salt
1 (8-ounce) container non dairy topping (like Rich’s Whip) 1 cup halva, shredded TO ASSEMBLE 36 lady fingers ½ cup shredded halva 1. Dissolve coffee in ½ cup hot water. Add cardamom and coffee liqueur; whisk to combine and set aside to cool. 2. Using a hand mixer or stand mixer, beat cream cheese, tahini, sugar, coffee liqueur and salt. 3. Whip the non-dairy topping until stiff peaks form. Fold whipped cream and halva into the cream cheese mixture. Transfer to a piping bag (if making individual portions) and refrigerate until ready to use. 4. Prepare an 8-inch glass trifle dish or 8 dessert cups. 5. Submerge lady fingers in the coffee mixture for 30 seconds, then layer at the bottom of the trifle dish or dessert cups (if the cups are small, break the lady fingers in half). 6. Top with half of the halva cream. Repeat with another layer of lady fingers and halva cream. Top with shredded halva and drizzle some leftover coffee mixture over the top. 7. Serve immediately or, for best results, refrigerate for 24 hours before serving.
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L'CHAIM Domaine Ternynck, Pinot Noir, Les Brûlis, Bourgogne, 2018 I realize that a wine with a name this long might be confusing. Let’s try and clarify what it means. Domaine Ternynck is the name of the winery, Pinot Noir is the grape variety from which the wine is made, Les Brûlis is the name of the vineyard where the grapes are grown and Bourgogne is the region, meaning "Burgundy" in French. This wine is a light- to medium-bodied earthy Pinot Noir with notes of red fruit. You can pair it with soft cheeses and dairy pasta dishes, as well as grilled chicken.
Versatile Wines for Shavuos
By: Gabriel Geller
T
here is always a debate before Shavuos around the different customs. Some people have 1 or 2 dairy meals, some have only dairy meals, some have a dairy appetizer of some sort and then switch to meat dishes for the main course. Others don’t have any dairy meals at all during the holiday. Of course, when I am asked about wines to recommend for Shavuos, I usually assume people are asking what pairs well with cheesecake, pasta, fish, etc. But then those who don’t eat dairy are left out! So, I decided to showcase wines that could pair well with both meat and dairy.
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Herzog, Lineage, Momentus, NV This is a very affordable, slightly off-dry sparkling wine that is a true crowd pleaser. I often open a bottle of sparkling wine to drink throughout the meal. While I wouldn’t drink it with steaks, it goes well with cheese, fish and also with veal chops, a dark meat turkey roast or roasted chicken. The flavors and aromas of citrus fruits and apples are truly refreshing, while the acidity and bubbles help cut through anything that has some fat.
Pacifica, Riesling, 2018: I cannot recommend this wine enough. The 2017 was a huge success and now we have the 2018, which is a little different, but just as good. Slightly drier than the previous vintage, this excellent Riesling has a delicate touch of sweetness that is perfectly balanced by the mouthwatering acidity and body of the wine. It can pair with a vast array of foods, such as a bitter blue cheese salad, cheesecake, BBQ chicken wings, stuffed veal breast or schnitzel.
Château Roubine, Cru Classé Premium, Côtes de Provence, 2019 This wine is arguably the classiest and most elegant rosé wine out there. While it looks so delicate with its very light pink color, it has the oomph, complexity and acidity to match either a cheese platter or a charcuterie board. This is a floral wine, with notes of tart red berry fruit as well as intriguing, earthy minerals.
Terra di Seta, Riserva, Chianti Classico, 2015 Italian wines in general are known for having high acidity, which is what makes them so versatile with food; they are fresh and vibrant, don’t overpower the food and mix harmoniously into the meal. This Chianti Riserva showcases notes of ripe cherries and raspberries with savory and earthy notes as well. It’s a great option to pair with lasagna or anything with tomato sauce, whether prepared with meat or cheese. It also is a great choice for pizza, which could be topped with cheese and mushrooms or with spicy ground beef, veal bacon and black olives.
Flam, Reserve, Syrah, 2017 It is not so easy to find red wines that can be paired with cheese or fish. The Flam Syrah, however, has relatively soft tannins and a typical spiciness that makes it a perfect choice to pair with either a lamb shoulder roast or chraime, the traditional slightly spicy Moroccan fish. www.fleishigs.com
FRESHLY BAKED FLOURS
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SPOTLIGHT: PAGE LABEL LENTILS
COOK ONCE, EAT TWICE BY CELESTE HACKEL
one of the coolest members of the legume family. This nutrient-dense ancient superfood is showing up in everything from pasta to chips. A versatile and affordable alternative to meat, lentils are a staple in many vegan and vegetarian dishes. TRANSCENDING SOUP, lentils are a fiber-rich, low-fat, low-calorie, LENTILS HAVE BECOME
plant-based protein available in a variety of distinct flavors, textures and colors, including brown, red, yellow, green and black. They can easily be prepared in so many different ways. With a short prep and cook time, lentils make for an easy weeknight dinner with an impressive nutritional profile. Unlike many other legumes, they don’t need to be soaked in advance. One cup of cooked lentils provides about 18 grams of protein and 15 grams of fiber. Additionally, lentils are a great source of B vitamins, calcium, magnesium, iron, zinc and potassium. They’re rich in heart-healthy polyphenols and linked to other health benefits such as reduced cholesterol, stabilized blood sugar levels, increased energy, weight management and improved gut health.
Arugula Lentil Salad Serves: 6
Recipe By: Celeste Hackel
1 butternut squash, peeled and cubed 3 teaspoons avocado or olive oil, divided 1½ teaspoons kosher salt, divided ¾ teaspoon freshly ground black pepper, divided 2 shallots, chopped 2 cloves garlic, minced 4 cups arugula 1 cup cooked brown lentils 1 cup grape tomatoes, halved 1 avocado, cubed LEMON DRESSING ⅔ cup extra-virgin olive oil ⅓ cup lemon juice Kosher salt and freshly ground black pepper, to taste 1. Preheat oven to 400°F. 2. Toss butternut squash with 2 teaspoons avocado or olive oil and season with 1 teaspoon salt and ½ teaspoon pepper. 3. Arrange on a parchment-lined baking sheet and roast for 30 minutes, until lightly browned and tender. 4. In the meantime, heat the remaining teaspoon of avocado oil in a sauté pan over medium-high heat. 5. Add shallots and garlic and sauté until translucent, about 5 minutes. 6. Season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Set aside. 7. In a large bowl, arrange arugula, lentils, tomatoes, roasted butternut squash and sautéed shallots and garlic. 8. Whisk olive oil and lemon juice until combined; season with salt and pepper to taste. Drizzle over the salad and toss gently. Top with avocado. Celeste Hackel is an Integrative Nutrition Health Coach based in Woodmere, NY. With a master’s degree in Organizational Psychology from Columbia University, health coach certification from the Institute of Integrative Nutrition and a lifelong passion for health and wellness, Celeste works with individual clients to simplify and prioritize health through a holistic, non-diet approach, practical meal prep tips and easy to follow, nutritious recipes. She also runs online group programs. You can follow her on instagram @healthy.to.the.core for more health tips.
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™
Grow & Behold delivers. When we founded Grow & Behold in 2010, we set out to bring kosher customers premium pasture-raised meats, produced with care throughout every step of the process. Despite the profound disruption that the Covid-19 Pandemic has brought to our lives, our commitment to producing excellent meat and caring for the health and well-being of everyone involved, remains undiminished. During these unprecedented times, we are employing every applicable procedure to ensure the safety of everyone involved in our supply chain, while restocking regularly to continue to bring you the meats you need and enjoy. Order online at www.growandbehold.com or give us a call at 888-790-5781, and we’ll deliver our premium kosher meats right to your door, anywhere in the USA. We wish refuah sheleimah (complete recovery) to all those affected by the coronavirus, and we look forward to feeding you soon.
- Naf & Anna Hanau, founders
COOK ONCE, EAT TWICE. This is my cooking mantra and when it comes to lentils, I always make a double batch, using half for salads and the other half in lentil burgers for an easy, pareve and portable lunch or dinner.
BROWN LENTILS Brown lentils are among the most common in the U.S. They have a subtle, earthy flavor, cook in about 20-30 minutes and hold their shape nicely. They’re perfect for use in soups, stews and veggie burgers.
BLACK LENTILS Black lentils have a deep, earthy flavor and firm texture. Though not as common, black lentils are the most nutritious amongst the varieties. They cook in about 30 minutes and are a great addition to salads and/or side dishes.
RED LENTILS Red lentils are common in Middle Eastern and Indian cuisine. They cook in under 10 minutes and become very soft. They’re ideal for use in pureés, soups, stews or sauces that need thickening.
YELLOW LENTILS Yellow lentils are similar to red and have a sweet, nutty flavor.
GREEN LENTILS Green lentils have a peppery flavor, firmer texture and take the longest to cook, about 40 minutes. Because they hold their firm shape, they’re easy to prepare in advance as a side dish or salad.
CHICKPEAS,
also known as garbanzo beans, are another member of the legume family and are a good alternative to lentils.
An excellent source of complex carbohydrates, protein and fiber, chickpeas have a nutty, earthy flavor similar to white beans and can be used in a wide variety of healthy dishes. Though they contain slightly less protein than lentils (about 14 grams per cup), chickpeas are a great source of several vitamins and minerals including magnesium, choline, selenium, potassium and zinc. Chickpeas and lentils have many benefits for digestive health, heart health and a reduced risk of type 2 diabetes. Chickpeas are best known as the main ingredient in hummus and falafel, but are also delicious roasted or added to salads, soups, sandwiches or burgers.
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SPOTLIGHT: LENTILS
Yields: 6 patties
Recipe By: Celeste Hackel
These lentil burgers are hearty, yet make for a light dinner at the same time. They are the perfect family-friendly option for a (meatless) burger night. Serve with all your favorite toppings and condiments. Take it up a notch by serving with caramelized onions and guacamole.
LENTIL VEGGIE BURGERS
¼ cup avocado or olive oil, divided 6 ounces mushrooms, roughly chopped ½ cup (about 1 small) diced onion 2 cloves garlic, minced 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 zucchini, grated 1 cup cooked brown lentils 1 egg, lightly beaten 2 tablespoons fresh parsley, chopped 2 tablespoons nutritional yeast 1 teaspoon smoked paprika 1 teaspoon onion powder 3-4 tablespoons quinoa flour (or any flour of choice) 1. Heat 2 tablespoons avocado or olive oil in a large sauté pan over medium heat. Add mushrooms, onion and garlic; sauté until browned, stirring occasionally, about 7 minutes. Season with salt and pepper and set aside in a bowl. 2. Squeeze liquid from zucchini and add to the bowl. Add lentils, egg, parsley, nutritional yeast, paprika and onion powder. Mix gently to combine. Add flour until consistency is sturdy enough to form ¾-inch thick patties. 3. In the same pan, heat remaining 2 tablespoons oil over medium heat. Form patties and cook until browned, about 3-4 minutes per side. 4. Serve in buns (if desired) or over mixed greens with toppings such as caramelized shallots, sliced tomatoes, onions and condiments like spicy mayo, greek yogurt or hummus.
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T
View of Tel Aviv from Blue Sky, the rooftop restaurant at The Carlton.
el Aviv has always been a popular tourist destination. Minutes from Israel’s Ben Gurion International Airport, Tel Aviv boasts miles of beach access, modern accommodations, incredible restaurants, museums, produce markets and a buzzing nightlife, all of which make Tel Aviv one of the most exciting cities in the world. For many kosher travelers in the past, Tel Aviv’s overall vibe and lack of kosher options made it simply a pathway to the other cities. In recent years, however, the kosher food scene has expanded exponentially, making Tel Aviv a must visit. We recently spent a weekend in Israel after scoring an awesome airline deal that allowed us to stop there on the “way home” from a quick trip to Paris. We landed in Ben Gurion on Thursday evening and planned to spend Shabbos in Jerusalem at the wonderful Inbal Hotel. We literally had less than 24 hours to spend in the “Manhattan of Israel,” so we made the most of it, thus inspiring this feature.
Disclaimer In order to have options, the recommendations in this feature include many sites and locations that we have personally experienced over two different trips. We are not suggesting that one can experience all of these options in just 24 hours.
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TRAVEL
WHERE TO STAY AS FOOD TRAVELERS, the Carlton provides some of the best kosher dining in the world, with acclaimed celebrity chef Meir Adoni at the helm of the dairy rooftop restaurant Blue Sky and meat restaurant Lumina. The complimentary breakfast ranks up there as the top breakfast we’ve had in all of Israel. You’ll find yourself dining on freshly baked sourdough bread, fresh fruit preserves, an array of the best Israeli cheeses, a full juice and smoothie bar, salad bar, omelette station, yogurt bar and so much more. The Carlton also offers modern, fresh accommodations (with superb beachfront views and private balconies), WiFi, cable TV and room service, which is always fun in a kosher hotel. The rooftop pool and bar, full
The complimentary
breakfast ranks up there as the top breakfast we’ve had in all of Israel.
Carlton Lobby
spa, sauna and 24 hour fitness center are additional perks at this 5-star establishment. The hotel is centrally located near the Carmel Market, Yitzchak Rabin Memorial and the city center, all quick taxi drives. The hotel has a concierge and staff available 24 hours a day to assist with taxis, airport shuttle services and any other travel need.
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Fish & Chips from Lumina
WHERE TO EAT he trusts the owners to keep high standards of kashrut. Even if you choose not to eat there, go for the cocktails, sit in their outdoor space and just enjoy a night out. Another fun spot is Malka (Rabbanut Tel Aviv), the newest restaurant from Eyal Shani, one of the most famous chefs to emerge from Israeli’s culinary scene. He is the founder of the non-kosher restaurant Miznon and finally brought his talent to the kosher market. Kiki (Tel Aviv Rabbanut Mehadrin) offers outdoor seating and serves really good hummus in various preparations, as well as Israeli classics. The restaurant is a great option for vegetarians or vegans.
What happens in LOOKING FOR A HIGH-END, GOURMET EXPERIENCE?
Tel Aviv, stays on
See What to Do Section for where to dine in outdoor markets.
your waistline.
Lumina (Rabbanut Tel Aviv) and Westside (Rabbanut Tel Aviv) are your two best options. Lumina, located in the Carlton hotel, fuses the best of Jewish, Israeli home cuisine (mizlala) and French-style brasserie, all served up with modern interpretations and Michelin-level plating. Westside is located in the Royal Beach Hotel and offers a high-end fine dining experience. Looking for a Mehadrin option? Try Lechem Basar (Machpud), a popular Israeli steakhouse chain restaurant with locations in Jerusalem and Herzliya. Deca (Tel Aviv Rabbanut Mehadrin) is an elegant dairy and fish restaurant that has a full array of delicious fish and pasta dishes. Their grilled fish, gnocchi and stuffed pasta dishes are all spectacular.
Ca Phe Hanoi interior
LOOKING FOR A FUN NIGHT OUT WITH EXCELLENT FOOD? Ca Phe Hanoi is a popular spot that offers pretty authentic Vietnamese cuisine in one of the coolest restaurants we’ve ever dined at. The space is huge, full of nooks and crannies and a colorful design that transports you to Vietnam. The restaurant has what is called “hashgacha atzmi,” where a Rabbi states that 56
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Yemenite bakery
TRAVEL TEL AVIV BOASTS a large selection of food markets and exploring them is a great activity for food lovers. You can choose to tour them yourself or, to get a more immersive, exciting and hands-on experience, arrange for a personalized guided tour through any of these food markets (www.eatingaroundisrael.com).
WHAT TO DO
CARMEL MARKET CARMEL MARKET IS the largest outdoor market, where you can literally spend an entire day. There are many types of food finds at this market, which is close in proximity to the historical Yemenite quarter.
DURING SOME MONTHS THERE IS A FLEA MARKET THAT SETS UP AS WELL. The Carmel Market is also within walking distance to the beach. (For more information, see our feature on the Carmel Market with food blogger Danielle Renov and cookbook author and Tel Avivlocal Adeena Sussman back in the Israel issue.)
CAFÉ COHEN is the place to go to get coffee beans. Beyond actual coffee, the store owner is a cantor and throws impromptu concerts when asked. If shopping in the market on Friday afternoon, you will likely hear him belt out some tunes in honor of Shabbos. There you will find bourikas (not to be confused with bourekas), a unique Lybian fried treat stuffed with a mashed potato mixture and a raw egg, enclosed in a light brick pastry that is then stuffed into a pita. The chef makes each bourika fresh, right in front of you, which becomes a truly interactive experience. They also make fresh sfinj (a Moroccan-style doughnut). VICTORIA’S BAKERY, a hard-tofind Yemenite bakery, serves the softest pita, lachuch and other authentic Yemenite breads. BEER BAZAAR is a fun way to experience the growing market of Israeli beers. MAY 2020
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LEVINSKY MARKET LEVINSKY IS MUCH smaller than Carmel, with a less touristy, more local vibe. It is the perfect way to experience an authentic Israeli market that is less overwhelming and doesn’t have to take a whole day. Bourekas Levinsky (Badatz Beit Yosef ) is THE place to experience a true boureka — a flaky dough filled with potato or cheese mixture. It’s so good that locals often line up to get these delicacies. It is served with grated tomato, schug, tahini and a hard boiled egg and is hands down one of the best bites of food in all of Israel. Another popular spot is Café Levinsky 41, a charming destination known for its unique, naturally-fermented sodas made with kombucha and kefir, all made in-house. While there, we spoke with owner Beny Briga who shared that he is working on a cookbook with Adeena Sussman, due to be released in Spring 2021. Levinsky Market is famous for its spice shops and there are quite a few options. No matter which one you stumble upon, you can trust that they will be the most affordable and fresh options in all of Israel.
OTHER ATTRACTIONS OTHER MARKETS: The following are located in Tel Aviv, but we have not yet visited: Shuk Hapishpishim (Jaffa Market), Tel Aviv Port Market, Nachalat Binyamin Artist Market, Hatikva Market and the largest diamond market in the world, Diamond Bursa. BEACHES: Tayelet Beach and Frishman are popular choices. If you go to Frishman, try the world famous sabich and falafel at Sabich Frishman, a 13-minute walk from the beach. MUSEUMS: Tel Aviv is full of museums focusing on art, culture and history.
SARONA MARKET
SARONA MARKET IS ISRAEL’S modern food market with specialty food shops from all around the world. It is located in a new, air-conditioned space that feels like an upscale food mall. While the majority of the establishments aren’t certified kosher, there are a handful of kosher options. We found a few upscale grocery shops that were full of unique ingredients, many kosher, and also stumbled upon an incredible olive oil shop. We discovered many cool vegan products, something Tel Aviv is famous for. There is also a beautiful outdoor space, Sarona Park, to walk around, take in the sights or enjoy a meal al fresco.
BIKING: There are companies that offer 3-hour guided bike tours of Tel Aviv. WATER SPORTS and BOATING
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RED RIVER COCKTAIL
Simple Syrup Recipe Yields: 1 cup
Serves: 2
Note: You can infuse simple syrup with various flavors by adding different ingredients to the simple syrup.
The owners of Ca Phe Hanoi generously shared one of the unique cocktails served at this Tel Aviv Vietnamese restaurant.
1 cup sugar 1 cup water
1 ¾ 1 ¾ 1 ¾ 1 ¾ ¾
ounces passion fruit juice ounces mango juice ounces rum ounce Aperol ounce simple syrup ounce chili syrup Mint leaves, for garnish
1. Fill two 8-ounce glasses with crushed ice and set aside. 2. Place ingredients in a shaker filled with ice. 3. Shake and strain into glasses. 4. Serve garnished with mint leaves.
Notes: A cocktail shaker is an essential tool for making excellent cocktails. We recommend one that can hold at least 16 ounces of liquid to allow you to make a few cocktails at once. Aperol is only certified kosher in Israel by Rabbi Gorelick from Milan. If you can’t source it, other options are: Luxardo Bitters (KLBD certified) or Vincenzi Arancia Aperitivo (OU).
Choose from the following optional additions: • Chili Syrup: 1 sliced chili • Citrus Syrup: 1 sliced orange or lemon • Mint Syrup: 1 bunch fresh mint leaves 1. Add sugar, water and any add-in of your choice to a small saucepan. Bring to a boil and cook until sugar dissolves, about 1 minute. 2. Remove from heat and let steep for 20 minutes. Strain and discard add-ins. Keep chilled until ready to serve.
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M A TA R BY P E LT E R W I N E R Y
ISRAELI WINERIES DO not have an easy feat. If you consider how many bottles are being produced in Israel compared to the country's small population, it is difficult to understand how the wineries manage to sell a large portion of their wine production. Of course, wine consumption fluctuates with the Hebrew calendar as do most parts of Jewish life; more wine is sold before Pesach or Sukkot and after Sefirat Haomer, when there are usually many Smachot to attend. However, as an Israeli winery expands its production and perhaps its portfolio of wines, a familiar trajectory is followed. Wineries producing under 30,000 bottles a year tend to stay on the mainland with or without the kosher certification and supervision. Once a winery hits a production of over 30,000-40,000 bottles, it is in their best interest to obtain proper kosher certification from numerous agencies as well as to look into exporting their products to the United States, Canada and Europe.
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THE OTHER SIDE OF THE CORK B Y YA E L E . G E L L E R , M P H
MATAR, THE SISTER WINERY of Pelter, is located in Ein Zivan in the Golan Heights. Established in 2001 by Nir and Tal Pelter, two brothers of immigrant American parents, Pelter Winery became a family business. There are two very unique aspects of the business model for the Pelter-Matar wineries. Firstly, Pelter Winery did not consider turning its entire production kosher, rather the brothers opted to continue Pelter Winery as is and create a sister winery next door for the kosher consumers. Secondly, the brothers have made their mark on the non-kosher market with their Pelter
line, very boldly exporting wine to the US market without going kosher. There are very few large scale wineries in Israel who are brazen enough to do this. I have seen Pelter wines in many mainstream shops (such as Whole Foods) and they are placed nowhere near our beloved Bartenura and other kosher selections. These wines have a cult following outside of the kosher market and earn very high ranking scores from some prestigious wine rating agencies. NIR AND TAL PELTER were born into an agriculturally focused family and community. Tal is the head winemaker at both Matar and Pelter. His training in enology and viticulture was completed over 20 years ago in Perth, Australia. Nir always had a more business-oriented mind, therefore it was only natural that the brothers would team up and work together, each within their strengths, to create Pelter Winery. Tal is an extremely hands-on winemaker and likes to get his hands
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WINE TRAVEL in the mud — literally. From a business perspective, the thought of going kosher surely crossed their minds many times. It was the obvious next big step for Pelter. However, it was difficult for Tal to give up on the processes of winemaking such as crushing the grapes, which the newly appointed Mashgiach for kosher certification would have to perform in his stead. Over the years, the thought of going kosher kept weaving its way in and out of the brothers' minds until they came up with a great solution. Keep Pelter as is, with Tal hands-on in the winery, and create an additional sister winery next door where the Mashgiach can have free reign to do whatever was needed for the kosher-certified wine production. If having one winery fulfills a creative mind’s dream, having two is a real fantasy. Matar is completely separate from Pelter, not only in its location next door, but in its production. Matar is not a duplicate of Pelter, but rather uses completely different grapes from different regions, including some from the winery's vineyards as well as other varieties from regions all over Israel. TAL AND NIR HAD some interesting projects going on when we last visited the winery in Ein Zivan. Before going into the Matar tasting room, we headed up some broken stone steps to what looked like a small shack. Inside this distillery were a few rows of barrels that house their spirit and whiskey production. This endeavor began when they got curious about using other fruits such as apples, dates and juniper berries to make some fermented beverages. It is pretty unusual to have an Israeli winery creating whiskey, but it works and they are quite successful at it! They have made date whiskey, calvados (apple brandy), gin and some regular whiskeys at cask strength. Currently, Matar has seven offerings available for purchase in the USA. The names of the wines are in sync with their brand name, which means dew in English. Three of the wines are named for clouds including CB (Cumulonimbus), Cumulus and Stratus. Their white wines are lovely as well and include a Chardonnay,
which is not too oaky or buttery, but just beyond refreshing. The Sauvignon Blanc Semillon blend is floral with the perfect amount of acidity and also a huge crowd-pleaser. The Stratus label is 100% Shiraz. The Cumulus (Cabernet Sauvignon, Merlot and Cabernet Franc) and their flagship wine CB (Cabernet Sauvignon and Shiraz with small amounts of Petit Verdot and Cabernet Franc) are robust and complex. There is also a Petit Verdot that I believe is my favorite expression of the variety out there. If you’re curious about what Matar is all about, I highly suggest you pick up a few bottles or hop on a plane as soon as possible to visit the winery. The tasting room is rustic and right in the middle of the winery, with an old stove and a wooden table where all who work in the winery eat. Some delicious bread with locally pressed olive oil and homemade goat cheese makes every tasting complete. The vibe at Matar is relaxing, fun and makes you feel as though you are part of the Pelter family. L’chaim!
Matar by Pelter is located at: Kibbutz Ein Zivan, Golan Heights, Israel They can be reached via email at: winery@pelterwinery.co.il +927-77-910-0355 MAY 2020
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BACK POCKET
LOOKING FOR SOME WEEKNIGHT INSPIRATION MADE FROM PANTRY BASICS? We’ve compiled some new favorites utilizing simple techniques and basic ingredients to make dinner and Shabbos prep easy, but still inspiring.
Recipes By: Fleishigs Test Kitchen
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PANTRY STAPLES THAT LAST
Inspired by recent changes in our shopping habits, we compiled a list of pantry staples that are inexpensive, shelf stable and can provide the foundation for many nutritious meals.
Pasta Canned tuna Canned or jarred pickles Canned fruits & vegetables Spices Rice Dried (or canned) beans & legumes Cornstarch Popcorn kernels Jello & pudding mixes Molasses, maple syrup, honey & sugar Grains (farro, quinoa, barley, buckwheat, flax) Soy sauce Vinegar Dark chocolate Dried fruit Oats Jams Tomato sauce Oils Peanut butter powder
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BACK POCKET
Sausage, Chicken and Rice Bake Serves: 6
The incredible thing about this recipe is that it all happens in the oven, from start to finish. No need to even dirty a pot! 1 Spanish onion, diced
1 teaspoon smoked paprika
2 carrots, diced
Parsley, for garnish
1 stalk celery, diced 2 cloves garlic, minced
1. Preheat oven to 400°F.
1 (12-ounce) package chorizo-style
2. Add onions, carrots, celery, garlic,
sausages, sliced into rounds
sausages, chicken, oil, salt and pepper
1 pound boneless, skinless chicken thighs, cut into chunks 3 tablespoons vegetable oil 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper
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to a 9x13-inch baking dish; toss to coat. 3. Cook, uncovered, for 20 minutes, until vegetables start to caramelize. 4. Add rice, broth and paprika to the baking dish and stir to combine. Cover tightly with foil and cook for 30 minutes. Uncover and cook for an additional 5
1½ cups basmati rice, rinsed until
minutes.
water runs clear
5. Garnish with fresh parsley before
2 cups chicken broth or water
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Sausage Burgers
Secret Sauce
Serves: 6-8
Yield: 1½ cups
2 cloves garlic, minced 2 (15-ounce) cans chickpeas, drained
These burgers are packed with flavor and come together in minutes. Instead of pan searing, you can grill outdoors when the weather starts warming up.
1 cup mayonnaise
2 teaspoons cumin
½ cup marinara sauce
1 teaspoon coriander
½ teaspoon chili flakes
1 teaspoon kosher salt
1 (12-ounce) package sweet Italian sausage 1 pound ground beef ¼ cup oil Secret Sauce (recipe follows)
2 teaspoons dried oregano
1. Pulse sausages in a food processor or dice very finely. 2. Combine with ground beef and form 12-14 sliders.
3 cloves garlic, minced
1. Whisk all ingredients together until combined. 2. Refrigerate in an airtight container for up to 1 week.
½ teaspoon freshly ground black pepper 1 (6-ounce) can tomato paste 2 cups chicken broth or water Cilantro, for garnish 1. Heat oil in a large sauté pan over me-
Shawarma Sausage and Chickpea Stew
3. Heat oil in a large sauté pan over medium-high heat. Once oil is hot, lower heat to medium and fry sliders until a golden crust forms, about 4-5 minutes per side.
Serves: 6
4. Serve with Secret Sauce and any of your favorite burger toppings.
and hummus for a real Israeli treat.
This warming stew is an example of pantry ingredients coming together to create something marvelous. Serve with warm pita
2 tablespoons oil
dium heat. 2. Add onions and sauté until translucent but not yet browned, about 5-7 minutes. 3. Add sausages and garlic; sauté until browned, about another 5 minutes. 4. Add chickpeas, spices and tomato paste. Sauté until toasted and fragrant, about 5 minutes. 5. Add broth and simmer, uncovered, for 15
1 Spanish onion, diced
minutes.
1 (12-ounce) package Meal Mart
6. Garnish with cilantro and serve with a
shawarma sausages, diced
side of pita and hummus.
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T H E L I FE OF A M OM IN S ORT- OF- Q UARAN TINE BY
DANIELLE
RENOV
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QUARANTINE COOKING
THE WORLD HAS LITERALLY been turned upside down. Masks are the new sunglasses, food shopping is now a parent’s only getaway, pajamas are acceptable clothing, sitting children in front of a screen for hours is now educational and adults making Tik Tok videos has become the norm. The only thing that hasn’t changed is food. We all need to eat. All day. Every day. More than ever, it seems. Where three meals a day used to suffice, now there’s 200.
Dinner! The most adored meal of the day, because after dinner comes bedtime.
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IT BEGINS WITH the 6 AM pre-breakfast early feeding. Then we move on to a traditional breakfast, which is promptly followed by a necessary snack break (read: a snack that leaves crumbs everywhere). Shortly after, we reach the pre-lunch hold-me-over-until-lunch-is-actuallyon-my-plate meal, which of course precedes the actual lunch by a matter of minutes. From there, exhaustion sets in (adult, not child) and it becomes a steady stream of I’m-hungry-but-reallyjust-bored mini meals that consist of pretzels, handfuls of cereal taken directly from the box (with a few landing on the floor for good measure), reheated lunch leftovers, maybe a fruit or vegetable if they get really desperate and finally — dinner! The most adored meal of the day, because after dinner comes bedtime. At this point though, you’ve been on your feet all day, between laundry and dishes, hovering over phone calls and Zoom classes to make sure they’re happening, cooking, micromanaging art projects so that no one paints your walls, back to the kitchen and mopping the floors. After one last load of laundry, you are DONE! Until tomorrow, that is. Dinners need to be easy. Not because you need to treat yourself, or because you can’t do it, but because spending too much time in the kitchen means you're falling behind on your laundry and we know there is nothing worse than a
laundry pile back-up! This is what it has been like for me. Ok, not totally like this, I dramatized a little for effect, but you’re in it too, so you catch my drift. These days are long and hard and dinner needs to happen. I’VE BEEN DOING what I call “smart cooking,” where you stock your fridge once every 10 days with basic items like salad dressings, condiments, toasted nuts, marinades, sauces and roasted vegetables — all things that can be added to dishes to dress them up, without making all the components fresh every day. They can turn an ordinary sandwich into a proper meal or elevate a taco night with minimal effort. I reinvent vegetables and proteins each night by using an arsenal of spices and flavors to enhance them. At its core, all chicken is “just” chicken. What turns chicken into Mexican, Asian or Italian cuisine is the way we flavor it. You don’t need to spend a lot of money or have fancy ingredients. Use what you have and try different combinations of spices and sauces to make easy and fun dinners (that hopefully yield as few dirty dishes as possible)!
I hope everyone is staying healthy, staying safe and eating well! Happy cooking,
Danielle www.fleishigs.com
Mexican Egg Rolls
Lazy Thai-Style Roast Chicken
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LAZY THAI-STYLE ROAST CHICKEN Serves: 4-6
When vacations seem like a far-away dream (and these days they’re feeling farther than ever!), I like to go on vacation in my kitchen. I cook food with flavors that transport you to all kinds of destinations, like the Mediterranean coast in the south of Italy, the beaches of the Caribbean and in this case, the fragrant and beautiful cities of Thailand. I’m still a mom though, so these culinary “vacations” need to happen quickly, leave minimal dishes and require a set-it-and-forget-it aspect. This dish totally fits that bill. Note: Make sure to use coconut cream and not its highly sweetened relative, cream of coconut, which is used for desserts and drinks like piña coladas. 4 bone-in chicken breasts, halved horizontally 1 tablespoon olive oil 2 yellow onions, thinly sliced 2 sweet potatoes, peeled, halved lengthwise and cut into ¼”-thick slices 1-2 jalapeños, thinly sliced in rings (remove seeds for less heat) 1 tomato, quartered 4 cloves garlic, halved
and place chicken inside.
24 egg roll wrappers,
2. Add remaining ingredients to a large bowl and stir well to combine.
defrosted
3. Pour over the chicken, tucking some of the onions underneath the chicken. 4. Cover tightly and cook for 1 hour and 20 minutes. 5. Uncover and cook for an additional 30 minutes. 6. Serve hot, with rice.
MEXICAN EGG ROLLS Yields: 24 egg rolls
Children can be tough to feed, with tastes that change on a dime. However, there are certain foods that my kids will eat regardless; egg rolls are one of them and no matter what I put inside, they get eaten every time! What I love most about these egg rolls (beside the fact that they are delicious), is that they are so easy to prepare, are baked (not fried) and the filling can be made 1-2 days in advance. Be sure to serve them with some extra lime-y guacamole for added deliciousness. Note: The filling can be made ahead of time and frozen or the egg rolls can be frozen once baked. I don’t recommend freezing the raw filled rolls, because they won’t turn out as crispy when baked.
1 stalk lemongrass, bruised
1 teaspoon canola oil
with the back of a knife or
1 pound ground beef
rolling pin
1 yellow onion, diced
1-inch piece of ginger, peeled
2 cloves garlic, minced
and sliced into thin
2 cups frozen corn, thawed
planks
1 chipotle in adobo,
1½ teaspoons kosher salt
chopped + 1 tablespoon
⅓ cup soy sauce
of adobo sauce
½ cup coconut cream, at
1 (15 ½-ounce) can black
room temperature
beans, drained and
1 tablespoon tomato paste
rinsed
1 tablespoon honey
1 (1-ounce) packet taco
½ cup chicken stock
seasoning 2 heaping cups shredded
1. Preheat oven to 350°F. Lightly grease a baking dish 70
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Oil, for brushing Guacamole, for serving
TURMERIC PICKLED JALAPEÑOS Yields: 2 cups
For the Filling: 1. Heat oil in a large sauté pan over medium-high heat. 2. Add ground beef and onions and sauté for 8-10 minutes, breaking up the meat, until just cooked through. 3. Add garlic, corn and adobo; stir to combine. 4. Cook mixture for another minute, then add black beans and taco seasoning, stirring to incorporate. 5. Add cabbage and rice and stir for another 3 minutes, until just heated through. To Assemble: 1. Preheat oven to 400°F. 2. Line a metal baking sheet with parchment paper and coat liberally with non-stick cooking spray. 3. Place an eggroll wrapper in front of you, with a corner facing you. 4. Brush edges with water. 5. Add ¼ cup of filling to the bottom portion of the wrapper.
These days, I love having condiments in my fridge that can spice up any easy simple meal. Put these pickled jalapeños on sunny side up eggs, tuna sandwiches, grilled chicken wraps and salads to take a regular meal and make it more exciting and enticing! These jalapeños can be eaten after an hour, but they get better the longer they sit. 1 jalapeño, sliced into thin rings 3 tablespoons sugar 2 teaspoons kosher salt 1 tablespoon turmeric ½ cup white vinegar ⅓ cup boiling water 2 tablespoons olive oil 1. Place all ingredients in a jar with a tight fitting lid. 2. Cover and shake well to combine. 3. Let sit at room temperature for 1 hour and then refrigerate for up to 1 month.
6. Roll the corner over the filling. 7. Pull in the 2 side corners over the filling and continue rolling up like a cigar. (Refer to Duck Spring Rolls diagram on page 27.) 8. Place on prepared baking sheet and continue filling and rolling until all the filling is used up. 9. Brush the tops of the egg rolls liberally with oil. 10. Cook for 10-12 minutes, until lightly golden and crispy. Serve hot.
green cabbage 1 cup cooked white rice www.fleishigs.com
r cipe fo Easy ReBeef Tacos d e Pull Back on thery Pack ! of Eve
Naturally Gluten Free
E
f i r e d n o W I s o c a T my k n i h t ever ! o o t e m t u abo
QUARANTINE COOKING
C
ooking seems to be the one unifying activity during quarantine. In our kitchen, we baked banana bread and chocolate chip cookies, made bagels from scratch and smoked a side of salmon. It was right before Pesach and we were looking to use up some pantry ingredients. Post-Purim beer was right up there on our list. After cooking with (and consuming) quite a few bottles of beer, we realized the amazing boost of flavor that beer brings to many dishes. It is the secret to super crispy tempura batter, tenderizing meat and boosting flavor in long braises, as well as an unexpected addition to the French dish sausage choucroute.
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Beer-Braised Chili Serves: 8
1 1 1 1 1 1 1 1 2 1 1 1
tablespoon grapeseed or vegetable oil Spanish onion, diced pound ground beef tablespoon chili powder tablespoon ground cumin tablespoon coriander teaspoon ground cinnamon teaspoon garlic powder tablespoons tomato paste (12-ounce) bottle beer (28-ounce) can crushed tomatoes (15½-ounce) can black beans
1. Heat oil in a large pot over medium heat. 2. Add onions and sauté until translucent, about 5-7 minutes. 3. Add ground beef and brown over medium-high heat until browned and cooked through, about 15 minutes. 4. Add chili spice, cumin, coriander, cinnamon and garlic powder; stir into meat and sauté for 2 minutes. 5. Add tomato paste and sauté for an additional 5 minutes, stirring occasionally. 6. Deglaze pan with beer, picking up any browned bits with a wooden spoon. Bring to a boil. 7. Stir in crushed tomatoes, black beans, salt and pepper. Cover and simmer for 2 hours. 8. Serve as is or with accompaniments such as tortilla chips, diced avocado, lime wedges, non-dairy sour cream, fresh herbs, sliced onions or scallions.
Beer-Battered Mixed Vegetables Serves: 8
The secret to a crispy tempura is cold beer, which is why we always keep a few bottles in the fridge at all times. A beer batter is also a great way to use up random vegetables you have around. You can literally dredge anything (beets, mushrooms, green beans, etc.). Serve with yogurt or a flavored mayo for the perfect accompaniment. 1 cup all-purpose flour Fleishigs
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon kosher salt 1 teaspoon freshly ground black pepper
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1 teaspoon freshly ground black pepper 1 (12-ounce) bottle cold beer 1 small butternut squash, peeled and thinly sliced 1 Spanish onion, cut into rings Oil, for frying 1. Whisk together flour, egg, salt and pepper. 2. Add cold beer and whisk until batter forms, making sure to not overmix batter. 3. Heat oil in a pot or deep sauté pan over medium-high heat and prepare a baking sheet lined with paper towels. 4. Dip vegetables into batter and fry until golden, about 2-3 minutes. Transfer to the paper towel-lined baking sheet and immediately season with salt.
Sausage Choucroute Serves: 4
We enjoyed a version of this dish on our travels to Paris, popular on the menu at many of the local delis there. It is an Alsatian comfort dish of warm sauerkraut and potatoes, served with sausages that have been braised in wine. We tried braising sausages in beer and loved this twist on the French classic. 1 tablespoon vegetable oil 1 (12-ounce) package Polish sausages 1 (12-ounce) bottle beer 3 cups sauerkraut, squeezed dry 2 teaspoons caraway seeds 4 Yukon Gold potatoes, cubed
BBQ BeerGlazed Wings Serves: 4
Use this sauce as an all-purpose homemade barbecue sauce for anything you would normally douse in sauce. Make a double batch and refrigerate for up to 2 weeks — use on chicken, fish or even as a dip. 16 chicken wings 1 cup ketchup 1 (12-ounce) bottle beer ¼ cup apple cider vinegar ⅓ cup brown sugar 1 tablespoon hot sauce 1 teaspoon kosher salt
1 bunch chives, minced, for garnish Maldon salt, for garnish
1. Preheat oven to 400°F.
Olive oil, for garnish, optional
2. Place wings on a parchment-lined baking sheet and cook until golden brown, about 25 minutes.
1. Heat oil in a large sauté pan over medium-high heat. Sear sausages until golden brown, about 2 minutes per side. Add beer to deglaze the pan. Add sauerkraut, caraway seeds and cubed potatoes. 2. Cover pan and simmer until potatoes are fork tender. 3. Garnish with chives, Maldon salt and a drizzle of olive oil, if using.
3. While wings are roasting, add ketchup, beer, apple cider vinegar, brown sugar, hot sauce and salt to a saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes. 4. Generously glaze wings with sauce and cook for an additional 5 minutes. 5. Glaze with another coat of sauce and serve immediately. www.fleishigs.com
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BAKING 101
Out of the blue.
THE BEST RECIPES ARE MADE WITH THE FINEST UTENSILS. DAIRY
MEAT
PAREVE
AVA I L A B L E AT Y O U R L O C A L S T O R E
www.thekoshercook.com
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EAT WITH YOUR EYES By Chana Zelda Weiss
Photography By Schneur Menaker
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I
IT WAS A CRISP night in early March, when signs of spring were in the air and the streets of Manhattan were still bustling with activity. The organizers and sponsors of the upcoming Ohr Naava Brooklyn MRKT met with fashion bloggers and Fleishigs Magazine ahead of the annual event for a night merging food, fashion and lifestyle at Wall Street Grill. This monthly live article is a chance to feature a new or noteworthy restaurant in an interactive way; the perfect opportunity to join forces with a great cause and celebrate the MRKT’s biggest vendors and supporters. No venue could have better encapsulated the union of food and fashion than Wall Street Grill. This impeccably designed interior is all business downstairs, with a long marble bar, formal dark paneling and tufted velvet seating, but upstairs is where the party starts. The glass-enclosed rooftop atrium and outdoor garden area are designed to create an upscale, yet organic environment where diners can feel at home. The menu was created and executed by Top Chef contestant Joey Paulino, reflecting his extensive culinary experience at Michelinstar restaurants. Unique, handcrafted cocktails complete the luxe menu, bringing an elevated experience to the kosher world. THE EVENING BEGAN with an oversized table filled with raw
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Part of Wall Street Grill's unique outdoor space, the ultimate spot in NYC for upscale, intimate events
GRILLED BEEF SPARE RIBS Miso Cashew Emulsion | Granny Smith Apple | Jalapeño Gelee
In one way or another, these are the women who seek to improve the modern kosher experience.
fish delicacies, from sushi and sashimi to a delicate salmon carpaccio and tropical poke served over ice. Wine glasses were filled as the fashionably clad (and fashionably late, of course) guests arrived, stopping by the chic brick exterior for a quick #OOTN photoshoot before heading indoors. Inside, fashion blogger Frumee Taubenfeld (one of the first to arrive) flitted around the table with an infectious smile, greeting every boutique and fashion brand owner like her newest best friend. The air buzzed with excitement, with talk of new spring lines and upcoming fashion collaborations. As Chef Joey passed out
plates piled high with ras el hanout-dusted lamb riblets, duck dumplings with a sweet dipping sauce, crispy Thai beef and slow-roasted spare ribs with an intensely flavorful miso-cashew sauce, Elisheva Perlman of the Anelis Group opened with a toast to all of those involved in the Brooklyn MRKT. Next came a slew of introductions covering the gamut of the Jewish fashion world, including the owners of popular brands ( Junee, Mimu Maxi and A. Soliani) and boutiques (My Mother’s Armoire), as well as fashion and lifestyle bloggers (Eishes Style and Esther Santer). In one way or another, these are the women www.fleishigs.com
FOOD & FASHION
(clockwise, from top left) Elisheva Perlman @theanelisgroup Kim Kushner @kimkushnercuisine Shevy Shanik @shevyshanikevents Aliza Salem @theghettogourmet
Sarah Shagalow @a.soliani June Aboksis @junees_ Frumee Taubenfeld @frumeetaubenfeld
who seek to improve the modern kosher experience and to bridge the world of tradition with a contemporary lifestyle. THOUGH IT MAY sound counterintuitive, in the pursuit of enhancing our everyday lives, food and fashion are much alike. “We need to eat and we need to get dressed,” says Mimi Hecht of Mimu Maxi, dressed in a vibrant orange ethnic-print set, paired with a Mimu body tee, “but that doesn’t mean you should just eat to survive. When you take the time to eat food you love, it can fuel your whole day with new energy. I feel the same way about clothing; I want to wear what I love! It’s easy to dismiss fashion as just external, but when I take the time to put together an outfit that is really ME, I feel vibrant, like I’m on top of the world.” When creativity is in your blood, food and fashion become art; the world your canvas. “I
want my life to be beautiful,” says Chaya Rochel Neuman of C’Moi NYC, “and that translates to my home, my Shabbat table, my plating and my clothing.” Looking at our world through the lens of aesthetics, it’s hard to tell where food ends and fashion begins, especially at upscale restaurants like Wall Street Grill, where diners seek a modern ambience and artfully plated gourmet dishes. Cookbook author Kim
SAKE CURED ORA KING SALMON Pickled Daikon | Spicy Tobiko Aioli | Wasabi Oil
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Kushner’s chic navy ensemble reflected her minimalist perspective. “Less is more,” she says. “I like to keep things classic. When you take the time to select quality components, the flavors speak for themselves, the same way fashion speaks for itself.” “It’s all about having a way to express your creativity, whether that means composing an outfit or a dish,” adds Eliana Ladenheim of the popular fashion blog Eishes Style. Elisheva Perlman elaborates, “Sometimes a combination of ingredients that you never would have thought of pairing together turns out to have the most unique flavor, the same way you can mix components like color and style, layers and textures to make some of the most unique outfits."
@mymothersarmoire @eliyasthebrand
Esther Santer @esthersanter Eliana Ladenheim @eishesstyle
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Crispy Thai Beef
Oven-Roasted Cauliflower Pistachio | Pomegranate | Craisins | Tahini | Fresh Herbs
Mimi Hecht & Mushky Notik @mimumaxi
General "Kame" Crispy Chicken Avocado Purée | Buffalo Sauce Aioli | Spicy Teriyaki
Dressed well, cooked perfectly. MAY 2020
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FOOD & FASHION
WITHIN THE DAYS and weeks that followed the dinner at Wall Street Grill, it became clear that tides were turning. The coronavirus pandemic was sweeping the world and cases in New York City were growing exponentially with every passing day. Just days before the MRKT was set to take place, the Anelis Group made the difficult announcement that they would not be able to hold the in-person event they had worked on for months, with the mantra, “Every decision comes with the knowledge that it’s all up to the One Above.” Instead, they worked vigorously to adapt quickly, channelling all of the energy already invested to benefit the MRKT brands and the women of Ohr Naava in new and creative ways. “When things don't go as planned, all we can do is make the most of it. The Brooklyn MRKT is an annual fundraiser for Ohr Naava and a major investment for so many vendors. We can’t hold the fundraiser as planned, but we’re not cancelling,” read the official announcement days later. A 48-hour virtual market offered customers the opportunity to shop with participating vendors, supporting the small community businesses who had invested so much time and money into the planned
MRKT, as well as donating directly to support Ohr Naava. Mimu Maxi was just one of the vendors who had invested an enormous amount into the event, after years of turning down similar opportunities. They pivoted quickly, offering customers a rare site-wide sale, as well as an early online launch for some hotly anticipated new items, with a heartfelt message to their community of over 50K followers. “It is rare in life to be called upon in a moment where you put every single thing aside, no matter the cost, for the greater good. Ultimately, there is no ‘loss’ when you’re doing what’s right.” Our world looks different now than it did just a few short months ago, but some things have remained the same. “Food and fashion are both parts of life that we need to face every day, even while in quarantine,” says Kim Kushner. “Now is the time to keep things simple, with comfort food and comfortable clothing.” You may not have the opportunity to express your creativity to the world around you, but that doesn’t mean you can’t put on your favorite outfit, cook a beautiful Shabbos dinner for your closest family and let that creative energy shine bright.
DUCK DUMPLINGS CONFIT | DUCK PHO BROTH | CHILI OIL | CILANTRO | BASIL | PICKLED CHILI | HONSHIMEJI MUSHROOMS
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WHAT IS THE ANELIS GROUP?
In addition to supporting Ohr Naava, a charity that benefits women, for many of the young attendees it is an important exhibition of the myriad ways an Orthodox woman can express her creative talents without compromising her values. Chana Zelda Weiss is a full-time mom of three, part-time program administrator and freelance food editor in Pomona, New York who loves to cook and entertain. You can find her and her sister DL on Instagram @thosesisterswhocook.
The Anelis Group is a boutique marketing firm that works closely with a limited number of clients to provide creative marketing plans. “We specialize in collaborations,” says owner, founder and creative strategist Elisheva Perlman, who began the company in 2015 after working as a marketing director at Ohr Naava for many years. “We think about the company and which other brand or individuals would be beneficial for them to work with. We’re not just looking to put two things together; we want to create something that becomes more than the sum of its parts.” THE BROOKLYN MRKT IS BORN
While Perlman was still working as the marketing director for Ohr Naava, she sat down with an exceptional group of volunteers to brainstorm fundraiser ideas that wouldn’t just be “yet another Chinese auction.” What started as a vintage sales event for about 10 vendors in 2014 quickly caught on and became the Brooklyn MRKT, a shopping expo featuring female Jewish entrepreneurs selling everything from clothes and jewelry to furniture and art. Just as Instagram was beginning to come to life, many small businesses were starting out, hosting pop-ups or selling from their basements and spreading the word via social media. The Brooklyn MRKT gave small shops (like A. Soliani and My Mother’s Armoire) a big platform to introduce themselves to the community, thereby launching hard-earned but successful careers for many creative Jewish women. HOW THE MRKT GREW
The first MRKT in 2015 featured 30 vendors and drew a crowd of about
2,000 shoppers; by 2019 it had grown to almost 100 vendors and close to 5,000 customers. Vendors like Junee, Kidi Chic and C’Moi attend year after year. A trendy food court and comfortable lounge areas has turned the MRKT into a social experience. Women and girls come for a fun day out, to socialize and to meet the Instagram-famous entrepreneurs. For the vendors, it has become not just an opportunity for brand exposure, but to create personal faceto-face connections with the customers and followers who consider themselves part of their (mostly online) community. The Brooklyn MRKT has become more than just a shopping expo. In addition to supporting Ohr Naava, a charity that benefits women, for many of the young attendees it is an important exhibition of the myriad ways an Orthodox woman can express her creative talents without compromising her values. WHAT’S NEXT?
Under the creative umbrella of the Anelis Group, the Brooklyn MRKT just gets bigger and better, with a more creative theme each year to outdo the last. This year’s MRKT would have featured a massive warehouse decked out in artistic graffiti, with all the elements of the marketing and decor tying in to the graffiti theme. Cookbook author Kim Kushner had curated a menu of lunch offerings from the trendy spot The Juice Theory to complete the experience, complimentary for VIP shoppers. As for what the future holds, Perlman jokes, “If only I had a penny for every time someone asked me when we’ll be hitting the Javits Center!” One thing is certain, the Brooklyn MRKT will keep growing and searching for new ways to excite shoppers and vendors alike.
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“When creativity is in your blood, food and fashion become art; the world your canvas.” Chaya Rochel Neuman @cmoi.nyc
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FOOD & FASHION
42oz Long Bone Tomahawk for Two King Trumpet Mushrooms Bone Marrow | Braised Short Rib
“Fashion bloggers are not just about fashion anymore, it’s about the complete lifestyle. People want to know what you’re wearing, what you’re doing and where you’re eating — they want to see what’s new and trendy in all facets of life.” Frumee Taubenfeld @frumeetaubenfeld MAY 2020
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Bone Marrow-Crusted Ribeye Serves: 2-4
Lamb Bites Lamb Ribs | Pomegranate | Tangerine Ras el Hanout | Almonds
Recipe by: Chef Joey Paulino
This is an indulgent steak that does require a few steps and some advance prep work, but once you have the roasted marrow and sautéed mushrooms, the dish comes together in under 30 minutes. You can easily roast the marrow and sauté the mushrooms a day before you plan to serve the steak. 8 ounces marrow bones 3 tablespoons vegetable oil, divided 2 cups shiitake mushrooms, chopped 1 tablespoon non-dairy butter substitute, softened ½ 1 ⅔ 1 ½ 2 ½
cup chopped parsley tablespoon truffle oil cup panko breadcrumbs teaspoons kosher salt, divided (12-ounce) ribeye steaks teaspoon freshly ground black pepper
1. Preheat oven to 425°F. 2. Place marrow bones on a baking sheet and roast for 20 minutes. Scoop out marrow and set aside to cool. 3. While marrow roasts, heat 1 tablespoon of oil in a sauté pan over medium heat and add mushrooms. Sauté until tender, about 15 minutes. Set aside to cool. 4. Place cooled shiitake mushrooms, bone marrow, butter, parsley, truffle oil, panko and 1 teaspoon salt into a food processor and pulse until just combined. 5. Season steaks with remaining salt and pepper. 6. Heat remaining 2 tablespoons of oil in the pan over high heat. Sear steaks for 5 minutes per side, until golden brown. 7. Divide the mushroom-marrow mixture and spread onto the steaks to form a crust. Roast for 6 minutes.
DON'T HAVE RIBEYE?
Tropical Poke Serves: 4
Recipe by: Chef Joey Paulino
The combination of fruit was unexpected in a tuna poke dish, but everyone loved it. 1 1 1 2 12 ¼ ¼ 1 88
tablespoon light soy sauce tablespoon sesame oil tablespoon red wine teaspoons honey ounces sushi-grade tuna cup finely diced Granny Smith apple cup sliced red grapes or finely diced mango orange, segmented
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1. Whisk soy sauce, sesame oil, red wine and honey until combined. Add the remaining ingredients together and toss to coat.
You can easily use leaner cuts as the rich marrow topping provides wonderful flavor and tenderness. We tried the recipe with both chuck steak and a split minute filet (also known as minute London broil) with great success.
2. Serve immediately. For a dramatic presentation, serve over crushed ice.
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FOOD & FASHION Bone Marrow-Crusted Ribeye 16oz Boneless Ribeye Charbroiled Sweet Baby Peppers | Cipollini Onions
Rare food, well dressed.
133° 12oz “WSG” Steak Grilled Red Wine Onions
Crispy Rice Appetizer Spicy Tuna | Spicy Salmon | Guacamole
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A
FTER EVERY FLEISHIGS
photo shoot we are always left with a variety of herbs, half bunches of basil, parsley, cilantro, chives, mint and tarragon — sometimes only a few leaves with lots of stems — and we always make pesto. We even throw in some greens from time to time (like arugula); it truly happens organically. I have to credit my husband Shlomo for this initiative. Shoot days can be exhausting and he is the one that always gathers all the leftover greens and creates magic. After months of pesto making and eating, I have fallen in love with this magical condiment. Greens, such as arugula, provide healthy minerals, while almonds give a boost of protein, making my favorite combination highly nutritious. Pesto is also very versatile and can be thrown on anything to elevate flavors in pasta, chicken, fish and vegetables or combine with some mayo and lemon for a wonderful salad dressing.
Basic Pesto Yields: 1 cup
This basic pesto is the most classic version, but feel free to build off of it to create your own favorite combinations. Make sure your herbs are completely dried before blending. 1 ¼ ½ 2 ½ ¼ ½
cup packed fresh basil leaves cup packed fresh parsley cup toasted pine nuts cloves garlic teaspoon kosher salt teaspoon freshly ground black pepper cup extra-virgin olive oil, plus more for topping pesto
1. Add herbs, nuts, garlic, salt and pepper to a blender and blend, slowly drizzling in olive oil until smooth. 2. Place in an airtight container and top with some oil. Refrigerate for up to 1 week.
Leftover Pesto Yields: 2 cups
There’s no better way to repurpose herbs and greens that may have otherwise ended up being thrown away. 1½ 2 1 2 1 ½ 1
cups mixed herbs, stems included cups mixed greens (such as baby arugula, baby spinach or baby kale) cup toasted nuts or pepitas cloves garlic teaspoon kosher salt teaspoon freshly ground black pepper cup extra virgin olive oil, plus more for topping pesto
1. Add herbs, greens, nuts, garlic, salt and pepper to a blender and blend, slowly drizzling in olive oil until smooth. 2. Place in an airtight container and top with some oil. Refrigerate for up to 1 week.
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GREENS THAT WILL GET YOUR TASTEBUDS HIGH. HERBS THIS GOOD SHOULD BE ILLEGAL.
How to Pesto Roast Anything: Preheat oven to 375°F. Season a side of salmon, sliced tofu or spatchcocked chicken with olive oil, kosher salt and freshly ground black pepper. Roast on a baking sheet: • Salmon for 25 minutes • Tofu for 35 minutes • Chicken for 45 minutes Remove from oven, spread with ½-1 cup pesto. Return to oven and cook for an additional 10 minutes. Serve with extra pesto, if desired.
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ANYTHING CAN GO IN PESTO. I like a bit of basil, because that is what makes a classic pesto, but beyond that, be flexible. Any green, any nut or seed, fresh garlic and some good quality oil is a winning combo no matter how you spin it.
TOASTED NUTS ELEVATE THE FLAVOR. It takes just a few minutes to dry toast nuts in the oven or in a pan. Just make sure to cool the nuts before making pesto.
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MAKE IT CHEESY
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Nutritional yeast adds a unique cheeselike flavor that can be swapped with Parmesan for dairy meals.
STORE WELL
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To keep pesto fresh, drizzle some extra oil over the top of the pesto and store in an airtight glass jar in the fridge for about one week. The oil prevents the pesto from getting brown.
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REPURPOSE
When we have a bit left (and Shabbos is on its way), we add a few spoonfuls of mayo for a wonderful dip that pairs perfectly with challah and roasted vegetables.
ICE YOUR GREENS Soaking greens in ice water (a food stylists' trick) helps rejuvenate wilted greens.
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INTERVIEW
By: Elisheva Taitz WHILE SCROLLING THROUGH Instagram one night, we happened to come across Miri from Ten Bloom Cakes and knew we had to feature her cakes. What sets Miri apart is her technique of turning cakes into floral masterpieces using only buttercream and palette knives. Each cake is truly a unique work of art — one that’s edible, of course. Miri, who lives with her family in North Carolina, creates video tutorial content and gives classes all over the world. We were impressed by Miri’s talent and the “bespoke buttercream bouquets” she creates with no bells and whistles and knew we had to feature it ahead of Shavuos, when it is customary to decorate one’s home with flowers and greenery. She offers one-of-a-kind master classes to teach her unique techniques and tools of the trade.
Find Miri at www.10bloomcakes.com and on Instagram at @10bloomcakes. What is your background and how did you get started? My professional background varies quite a bit — I’ve done legal work, been a flight attendant, managed an event company and worked in marketing. I also had a blog featuring kosher recipes, but really found my niche in baking. Because of my blog, I got a job at a luxury bakery in Los Angeles that catered to the entertainment industry. It was an amazing opportunity to learn the ins and outs of the business and the luxury space. In January 2019, I was laid off from my job shortly after having my second baby. I stumbled across an Instagram account from a woman in Thailand who decorated buttercream cakes with palette knives and I decided to teach myself. Next thing I knew, I had a fledgling business. How did you hone your decorating skills? When I first started teaching myself how to paint buttercream with palette knives, I was clueless about dummy cakes so I baked four small cakes a week just so I could
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INTERVIEW
practice. We had cake coming out of our ears. I gave them away, but we ate a lot of them too. I stared at the work of different buttercream artists for hours, trying to figure out what they did and how they did it. Eventually, I figured out the dummy cake thing and practiced for hours every single day until I came up with my own signature style. What is the positive aspect of palette knife decorating versus other methods of cake decorating like fondant? I am a firm believer that everything on a cake should taste just as good as the cake itself. In other words, what good is edible decoration (such as fondant) if you don't actually want to eat it? I can’t tell you how many customers and bakers tell me they use fondant but hate it. That’s the advantage of buttercream — everyone loves the taste, so your cake doesn’t become just a showpiece. Sculpting buttercream with palette knives also differs from piping it. With palette knives, you can be a lot more creative in the placement and direction of your designs and you can switch from color to color with a greater amount of ease. Where does your main inspiration come from? There are several florists I follow on Instagram who are my muses. For events I'm usually presented with a mood board and I try to create something with the host’s vision in mind. What is the biggest challenge you've had to overcome in your business and what is the most rewarding part? I developed multiple streams of income and they are all important. I bake cakes for clients, I teach in-person workshops to bakers, I have online video tutorials and right now I'm working on a series of palette knife-sculpted art pieces for my Etsy shop. Deciding what to nurture and when can be tricky. Now with the coronavirus shutdown, I can't even pay someone to watch my kids while I work, so that's an added challenge. Will I be able to work at all today? I never know. The most rewarding part of my business is that it's all mine. I'm not living someone else's dream. Everything I want my business to be is my decision — and that's really neat.
Do you equally enjoy baking or does your art form lay solely in decorating? I absolutely love baking, as long as I don't have a toddler biting my ankles while I'm trying to do it! What is the most exciting part about giving classes and teaching others? Teaching classes has unlocked a hidden passion in me. The beauty of what I do with palette knives is that your imagination is the limit. I'm always inspired by the unique color combinations people come up with and how they continue to expand their use of the techniques afterward. It feels great to empower cake artists in that way. What is your favorite dessert to make your family for a holiday? Some of my family is Danish and every special occasion calls for Aebleskiver, which are fried pancake balls made in a special cast iron pan. You can have them for breakfast or dessert. Some eat them with jam or syrup, but my family always dipped them directly in cane sugar. Any tips for beginner bakers? When you’re baking, follow the recipe exactly until you are sure of what you are doing. Don't substitute ingredients on a whim or do things out of order. Everything in the recipe is there for a reason and until you understand why, don't depart from it. Also, age and chill your cookie dough — it makes a world of a difference! What are your best recommended baking tools for home cooks? A stand mixer is a must (I love my KitchenAid) and I love a candy thermometer. They take the guesswork and muscle out of the baking process.
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RECIPE INDEX
GOURMET MENU Red River Cocktail Bread Basket Tropical Poke
CONDIMENTS & EXTRAS
Freekeh Salad
MEAT
21 Spiced Fig Jam GF Q V
20 Schnitzel Sandwich FF
21 Garlic Aioli GF FF M Q V
24 Instant Pot Duck Confit GF M
21 Pickled Red Onions GF FF M Q V
24 Cured Duck Confit GF M
28 Raisin Agrodolce GF V
24 Sous Vide Duck Confit GF M
91 Basic Pesto GF FF M Q V
25 Duck Confit Gnocchi FF
91 Leftover Pesto GF FF M Q V
26 Duck Confit Stew GF FF
59 Red River Cocktail V
28 Broiled Duck Confit GF M
65 Secret Sauce GF FF M Q V
44 Slow-Roasted Spatchcock Chicken GF FF M
70 Turmeric Pickled Jalapeños GF M QV 98 Duck Fat Kishke FF Q
64 Sausage, Chicken and Rice Bake GF FF 65 Sausage Burgers GF FF M
SALADS & BREADS
65 Shawarma Sausage and Chickpea Stew
13 Heirloom Tomato Salad GF M Q V
70 Lazy Thai-Style Roast Chicken
19 Freekeh Salad V
70 Mexican Egg Rolls FF
26 Duck Confit Salad GF M
74 Beer-Braised Chili FF
32 Dough Recipe FF V
74 Sausage Choucroute
32 Focaccia V
74 BBQ Beer-Glazed Wings FF M
33 Garlic Knots FF V
88 Bone Marrow-Crusted Ribeye
33 Spinach Walnut Pesto Babka V
92 Pesto Chicken
48 Arugula Lentil Salad Q V
SIDES & VEGETARIAN MAINS 26 Duck Confit Crostini M 27 Duck Spring Rolls FF
SWEET TREATS 19 Salted Tahini Chocolate Chip Cookies FF V 45 Halva Tiramisu V
38 Gnocchi FF V 44 Pesto Gnocchi with Tomatoes FF 44 Roasted Radishes GF M Q V 51 Lentil Veggie Burgers V 74 Beer-Battered Mixed Vegetables FF M Q 88 Tropical Poke Q V 92 Pesto Salmon 92 Pesto Tofu
Marrow-Crusted Ribeye Gnocchi Duck Confit Crostini Heirloom Tomato Salad Halva Tiramisu
NUTRITIOUS MENU Pesto Salmon Arugula Lentil Salad Slow-Roasted Spatchcock Chicken Roasted Radishes Shawarma Sausage and Chickpea Stew Fruit Platter
INTERNATIONAL MAKE AHEAD MENU Mexican Egg Rolls Turmeric Pickled Jalapeños Garlic Knots Lazy Thai-Style Roast Chicken Sausage, Chicken and Chicken & Rice Bake Halva Tiramisu
KEY: GF Gluten-Free FF Family-Friendly M Minimal Ingredients Q Quick V Vegetarian 20
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The “G” is silent. The “Mmmms” arn’t! Pesto Gnocchi with Tricolor Tomatoes Recipe By Sam Adler 1 (16-ounce) package Bartenura Gnocchi (Spinach or Regular) 2 cups fresh basil, cleaned, and hard stems removed 5 cloves garlic 1 teaspoon Kedem White Wine Vinegar 1/2 teaspoon salt
1/2 cup Bartenura Olive Oil 1/4 cup parmesean cheese (dairy option) 1 cup mozzarella cheese, cubed 1 pint tricolor tomatoes, cleaned and halved
Prepare the Gnocchi
To Serve
1. Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions.
In a large bowl, add the gnocchi, pesto, and sliced tomatoes. Stir to combine, and serve. Best served at room temperature. If making dairy, garnish with parmesan cheese, or add fresh Mozzarella to the salad.
Prepare the Pesto 1. Add basil, garlic, vinegar, parmesean cheese (optional) and salt into a food processor or blender. 2. With the processor running on low- medium speed, pour the olive oil in, in a steady stream and continue to process until well blended. You may need to stop the processor to scrape down the sides a couple times.
For more Bartenura Gnocchi recipes, search “gnocchi” on kosher.com
LAST BITE
1. Roasted or panfried potatoes
5. Roasted chicken
2. Roasted vegetables
6. Searing steak or chicken
3. Savory pie crusts
7. Fried onions
4. Popcorn 8. Homemade Kishke Shred 1 onion, 2 carrots, 3 stalks celery, 2 cloves garlic and combine with ½ cup duck fat, 1½ cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1-2 teaspoons paprika and 1 teaspoon sugar. Roll up like a log in aluminum foil. Bake in a 350°F degree oven for 30 minutes. Place in cholent.
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Fleishigs
MAY 2020
www.fleishigs.com
Ma Pappa Eatsa Pasta
HEART.WORKS
Past a a tt e f r e P
Available in Spaghetti, Fettuccine, Penne, Elbows, Rigatoni, Fusilli and Flat Lasagna