Fleishigs Magazine Issue 003 - Jan 2019 by Fleishigs Magazine

M E D I U M

page 32

page 62

page 10

ISSUE

W E ’ R E

W E L L

D O N E

SEE EYE TO RIBEYE + SAUCES & SIDES

JAN. 2019

PERU: A GUIDE FOR THE PERPLEXED

N 003

THE RIDGE HAS GONE OFF THE LEDGE

THE

DINNER ISSUE

UNLOCK 2 WEEKS OF

FREE

MEAL PLANNING

Guys can do more than grill MEN, ITS TIME TO UP YOUR GAME

USA $5.99 / Canada $6.99 / UK £5 Australia $9 / SA R90 / Israel 25

GREAT MEALS start with

GREAT MEAT

™

From Butcher’s Cut to basics, visit growandbehold.com/fleishigs for great meats delivered to your door and 400+ recipes to inspire your next great meal.

Pasture Raised

No Hormones or Antibiotics

Family Farms

Let’s Talk Meat! 1-888-790-5781

CONTENTS

BUTCHER’S CUT:

6 16 22

EDITOR’S LETTER

THE KING OF STEAKS +How to Cook a Ribeye Steak +Factors for Steak Success +Cheaper Options

RETHINK STEAK SIDES Forget the butter to create the ultimate side dishes. Perfect for steak night, Shabbos, or weeknight dinners, these sides are sure to become your go-to recipes.

TOP 5 RESTAURANT DISHES

SEASONAL: MEAL PLANS Dinner delivered to your inbox +2 Free Meal Plan Weeks

REAL MEN CAN COOK

Read about three working fathers who cook dinner every night for their families.

Each month, a guest editor will provide signature tips, tricks and recipes throughout the issue. For our dinner issue, we invited mealprep queen Dini Klein of Prep & Rally to share recipes (page 44), and tips for getting kids to eat healthy (page 46).

Fleishigs JANUARY 2019

L’CHAIM

THE HOUSE OF STEAK & WINE Go beyond a Cabernet during your next steak night. Wine expert Gabriel Geller shares his unique picks.

23 24

RESTAURANT CHRONICLES Going off the Deep End at The Ridge Steakhouse

Desserts you can prep in advance that will wow your guests.

GUEST EDITOR

BEER & STEAK PAIRINGS Veer away from tradition and try an ice cold, crisp beer during your next steak dinner!

STATEMENT DESSERTS

STEAK SAUCES

LEFTOVERS

MODERN HEIMISH

COOKBOOK REVIEW: I  Kosher

62 75 82

TRAVEL: PERU RECIPE INDEX

INTERVIEW: MORDECHAI SHAPIRO From child star to YouTube sensation. w w w.f leishigs.com

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Chana Z. Weiss DESIGN estudio-5.com PRODUCTION estudio-5.com PHOTOGRAPHER Schneur Menaker

editor's letter up, dinner was always a G rowing highlight. Coming off the bus from school, we would enjoy a light snack, do homework and then prepare for dinner which we ate as soon as my father came home from work. It wasn’t always smooth sailing...we were a family of seven children after all, but the memories inspire me to follow this tradition with my family, at least a few nights a week. There was something so great and cozy about sitting together as a family ‘breaking bread’. A signature item at each meal was a loaf of fresh, hot bread (which my father brought home from the bakery he owned) and a fresh salad. Our fresh salad was simple. It was Israeli salad (tomatoes and cucumbers, sometimes peppers and onions) with the occasional addition of iceberg lettuce (which I encourage everyone to try, see page 20) that was either mixed with a basic lemon vinaigrette or a light mayo dressing. I was very excited to plan the dinner issue, and it is incredibly humbling to see the results. I really love everything about it. There is an array of such amazing content from our Travel to Peru section, the story on Dry Aged Meats, to the King of All Steaks. Two complimentary weeks of meal planning from Fresh Families and Prep & Rally provide some incredible inspiration for preparing

FOOD STYLIST Chaya Rappaport KITCHEN ASSISTANT Devorah Kahan

and eating healthier, hassle-free dinners. Men who cook dinner was an interesting idea that had delicious results. The recipes are quite incredible too. From the best pareve Caesar salad dressing to the most incredible non-dairy dessert and the epic roasted eggplant and cauliflower side dish, you are going to be impressed again and again. I have been producing food magazines for close to eight years now and each one always feels like the best one yet. There is a constant effort to improve and incorporate the incredible feedback shared from all the incredibly inspiring readers and current fans of Fleishigs. Dare I say that this issue is our best yet? Bitayavon,

Fleishigs JANUARY 2019

@Fleishigsmag

MARKETING & BRANDING Mann Sales Co. TEST KITCHEN SPONSOR Gourmet Glatt RABBINICAL AUTHORITY www.ok.org

www.fleishigs.com

Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com

Shifra P.S. I love hearing from you. From cooking questions, comments, feedback and what you’d like to see in upcoming issues. Email hello@fleishigs.com and follow along our magazine journey on Instagram @Fleishigsmag.

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 Fishseddy.com for providing many of the beautiful dishes used to photograph recipes for this issue. Visit www.ﬁshseddy.com or Fishseddy the store at 889 Broadway at 19th Street in NYC for flatware, dining ware, kitchenware, silverware, linens and more.

Tried one of our recipes? Let us know! Hello@fleishigs.com

PROOFREADER Elisheva Taitz

@Fleishigsmag

@Fleishigsmagazine w w w.f leishigs.com

Join the fast track With Quicker Funding

At Bevel, the funding comes in fast. We don't hold onto your money for an extra moment. What's yours is rightfully yours. ARE YOU A BEVEL CLIENT YET?

888.650.6444 WWW.BEVELPAYMENT.COM

Get a year of Fleishig goodness & save up to 24% off the newstand rate.

($66 value)

2 year subscription

$ nly

ISSUES

00 *

($132 value)

Mail information to Fleishigs LLC, 530 Arlington Rd, Cedarhurst NY 11516. email hello@ﬂeishigs.com for more information or visit www.ﬂeishigs.com to subscribe. *Includes shipping in the U.S. Outside the U.S. Standard Shipping Rates apply. Canada: $22 per year, International: $35 per year.

D O N E

Best Deal

5500

W E L L

Gift Subscrition

Personal Subscrition

Name Address City/State/Zip Phone Email Credit Card Information (or pay by check or money order) Credit Card Number Expiration Date

Security Code

only

A R E

ISSUES

W E

1 year subscription

M E D I U M

Enjoy the discount, and getting the inside scoop on all things meat before your sister-in-law, your mother-in-law, and the yenta next door. Hmmm, delicious.

Fleishig

If you take advantage of this offer, you’ll have issues.

Visa / Mastercard / American Express Name on Card Address City/State/Zip

order online: ﬂeishigs.com | email: hello@ﬂeishigs.com

BUTCHER'S CUT

The Kings of Steaks The only thing that’s forbidden is to overcook it By B-SH he best way to

T cook a steak is as

When someone says

subjective a question as

rib steak. I believe it is

what you are looking for

the king of steaks and no

in a partner. Sure, you

matter which cut of the

will hear a lot of the same

rib steak you cook, it is

answers, but everyone has

consistently tender, juicy,

their own specifics. Do

and packed with great

you sear before or after?

beefy flavor. My preferred

Do you cook the steak on

method is reverse searing,

high, intense heat or low

but sous vide and pan

and slow? Direct fire or

searing (with practice) also

indirect fire? Pan or grate?

yield great results.

steak, I immediately think

The options are endless, even without getting into the whole discussion of cut, grade, feed, or size. The myriad of opinions can make your head spin.

Bosh Boshnack started his culinary journey working in a butcher shop at age 16 where he learned old school butchery from third generation butchers. He smokes and cures his own meats as a hobby which resulted in restaurant and food service consulting, as well as planning and executing specialty items. He is also the moderator of the popular and very helpful Facebook group, Kosher Sous Vide. JANUARY 2019

Fleishigs

BUTCHER'S CUT

(Kosher) Filet Mignon Real Filet Mignon comes from a part of the cow deemed non-kosher. Kosher butchers discovered a great substitute in the eye of the rib.

Classic Ribeye Juicy. Tender. Classic.

Fleishigs JANUARY 2019

w w w.f leishigs.com

BUTCHER'S CUT

Size Matters

Other Factors for Steak Success Surprise Steak or Butcher’s Cut The strip or cap of meat that curves above the rounded filet of rib. This cut is well-marbled and juicy. Rare. Expensive.

Surprise! The cap over the roast is what is used as the surprise steak or butcher's cut. Once that is cut off, the center, or the eye of the roast is sold as kosher filet mignon. The bones become a rack of ribs.

Boneless Ribeye Bone is removed from edge of steak. Easier to handle and cook.

1. Make sure steak is at room temperature before cooking (30-60 minutes out of the fridge). 2. For a steakhouse quality steak, start with a steak that is at least 1" and no larger than 2.5" thick. 3. Before searing or grilling steak, make sure pan is HOT. 4. Season generously. All you need is salt and pepper.

JANUARY 2019

Fleishigs

CULINARY SCHOOL

How to Cook a Rib Steak Reverse Sear: I am a big believer in the reverse sear method, for a variety of reasons. Among the thousands of rib steaks I have cooked, the ones cooked with the reverse sear method have held the most moisture. As a result, these steaks come out more tender and incredibly juicy. The reverse sear method also achieves an incredible sear and yields consistent temperature from end to end no matter how thick the steak is. WHAT YOU WILL NEED: 1 (2.5-inch thick) rib steak 2 tablespoons salt, or to taste 2 tablespoons black pepper, or to taste Oil Cookie sheet or oven safe tray Ovenproof skillet, like a cast iron Meat Thermometer* Preheat oven to 225°F. Place ovenproof cast iron or heavy pan in oven to preheat as well. Sprinkle your steak on all sides with a liberal amount of salt and black pepper, about 1 tablespoon of each per side. You can use other spices if you prefer, but it is really unnecessary. Rib steak has such an amazing flavor on its own, extra seasoning will just detract from the taste of the meat. Place rib steak on a cookie sheet or other oven safe shallow pan. If you have a meat probe, now is the time to pull it out of the drawer and insert it into the meat, so the tip is in the center. The best way to do so is from the side, or on the diagonal from the top. Cook steak in the oven for approximately 20 minutes per inch for a medium-rare steak. If using a probe, pull the meat from the oven approximately 10 degrees below your desired finished temperature. Once your steak is done, allow to rest on the countertop for 10-15 minutes. This allows the juices to redistribute throughout the meat. The exterior of the meat will also cool slightly, which will allow you to get a good crisp sear without fear of overcooking the meat. Heat your skillet over very high heat. Once skillet is piping hot, add oil, followed by the steak. Sear for 30-60 seconds on each side. You will hear a lot of crackling and sizzling and smell the gorgeous aroma of roasted meat. Once both sides are seared, you are done and ready to plate your perfectly cooked steak. Note: In place of a skillet, you can sear your steaks under a VERY hot broiler or in a grill that is preheated on HIGH heat. 12

Fleishigs JANUARY 2019

TEMPERATURE OF STEAK: 120 RARE 130 MEDIUM RARE 140 MEDIUM 150 MEDIUM WELL 160 FOR THE LOVE OF GOD JUST EAT CHICKEN

w w w.f leishigs.com

Sous Vide Rib Steak: WHAT YOU WILL NEED: 1 (2.5-inch thick) rib steak 2 tablespoons salt, or to taste 2 tablespoons black pepper, or to taste Oil Sous vide machine + bags Skillet Sous vide is the perfect method for properly cooking a steak and the process is very straightforward. Start your immersion circulator and set it to the desired finished temperature for the steak (see sidebar: Temperature of steak). Liberally season the steak with salt and pepper, about 1 tablespoon per side. If you are cooking multiple steaks, either bag each separately, or at least make sure that they do not overlap in the bag, so they cook in the recommended amount of time. Once the water has reached the set temperature, lower the bagged meat into the water, and make sure it is fully submerged. Cook for 1 hour plus 1 hour per inch of thickness of the steak. Once the steak has finished cooking, remove bag from hot water bath and drop into a bowl of ice water. Let cool for 30 seconds. This shocks the meat, lowering the external temperature so the steak doesn’t overcook during the sear. Remove the steak from the bag and pat dry on all sides. A dry piece of meat will get a better sear because the heat energy isn’t being used to evaporate the liquid. Sear for 30-60 seconds per side, and you will have a perfectly cooked steak, every time. You know that juice left in the bag that you cooked the steak in? That liquid you were going to throw out? It actually makes an excellent base for a sauce to pour over your steak or mashed potatoes. Strain out the solids, then heat and add some red wine and mushrooms and a drop of cornstarch to thicken it up for the perfect pan gravy.

Pan Searing: WHAT YOU WILL NEED: 1 (1.5-inch thick) rib steak 2 teaspoons salt, or to taste 1 teaspoon black pepper, or to taste Oil, for pan Heavy skillet, like a cast iron

*Leave-In Thermometers: Bosh recommends the Thermoworks Smoke ($99) or Fireboard Leave-In Thermometer ($189).

INSTRUCTIONS: Make sure steak is at room temperature. This is a crucial step for consistent, well-cooked beef. Generously season steak with salt and pepper. Heat your skillet over the highest heat possible. Once skillet is hot, add oil, followed by seasoned steak. Cook for 2 minutes, then lower heat to medium and cook for an additional five minutes. Flip steak over and sear an additional 5 minutes. Remove steak from pan and cover steak loosely with foil. Allow to rest for fifteen minutes. Slice steak and serve. JANUARY 2019

Fleishigs

BUTCHER'S CUT

The ultimate wine & dine 1.5" Bone-In Rib Eye Steak with roasted potato wedges

Bone-In Rib Eye with shallot wine sauce

Fleishigs JANUARY 2019

w w w.f leishigs.com

Surprise Steak with the best non-dairy Caesar salad

Filet Mignon with confit tomatoes

JANUARY 2019

Fleishigs

Sha llo tR

rri chu i im

Roast ed Re

Sauce ine W ed

Steak Sauces

STEAK NIGHT

SHALLOT RED WINE SAUCE Makes: 1 ½ cups 1 cup (2-3) diced shallots 2 tablespoons vegetable oil ¼ teaspoon kosher salt ¼ teaspoon ground black pepper 1½ cups red wine 2 tablespoons sugar Saute shallots in oil over medium heat until translucent. Add salt and pepper and saute an additional two minutes. Increase heat and add wine and honey. Cook on medium-high heat until sauce reduces by half.

CHIMICHURRI Makes: 2 cups 1 cup packed fresh parsley ⅓ cup fresh cilantro 2 tablespoons fresh oregano or 2 teaspoons dried oregano 2 cloves garlic ½ cup olive oil ¼ cup red wine vinegar 2 tablespoons chopped red onion or shallot ½ teaspoon kosher salt 1 teaspoon crushed red pepper flakes Blend ingredients in blender or food processor. Refrigerate, covered, for up to a week.

Fleishigs JANUARY 2019

a pper S uce e dP

ROASTED RED PEPPER SAUCE Makes: 2 cups You can make your own roasted peppers, or use store bought. 1½ cups roasted red pepper ½ cup roasted, salted almonds 1 tablespoon sriracha or chili in adobo 4 cloves garlic ½ cup olive oil ¼ cup red wine vinegar 1 teaspoon kosher salt ½ teaspoon ground black pepper Blend ingredients in blender or food processor. Refrigerate, covered, for up to a week.

What To Use Instead of Rib Eye: CHEAPER CUTS THAT MAKE THE CUT 1. Chuck Eye Steak 2. Club Steak 3. Denver a.k.a. "NY Strip” 4. Flat Iron 5. Mock Tender

w w w.f leishigs.com

Coat flanken with flour. Heat oil in an 8-quart pot and sear meat until browned. Add onions, carrots, celery, garlic, and mushrooms and cook for fifteen minutes over medium heat. Add tomato paste and cook an additional ten minutes. Add wine and cook five minutes. Add water, bring to a boil and then lower heat to a simmer. Cook, covered, for two hours. Strain liquid (reserve meat and vegetables for another use) and cook until reduced by half. Serve warm over mashed potatoes or steak.

M e

2 pounds bone-in flanken 2 tablespoons flour ¼ cup canola oil 1 onion, chopped 2 carrots, chopped 3 celery stalks, chopped 3 cloves garlic, chopped 1 cup chopped mushrooms 1½ teaspoons kosher salt 1 teaspoon ground black pepper ¼ cup tomato paste 1 cup red wine 4 cups water

Smo ky B

MEAT GRAVY Makes: 3 cups

e Sauce becu r a

SMOKY BARBECUE SAUCE Makes: 2 cups 1½ cups ketchup ⅓ cup red wine vinegar ⅓ cup brown sugar ¼ cup chipotle in adobo ½ cup prepared coffee 2 cloves garlic, crushed or 2 cubes frozen garlic 1 teaspoon kosher salt Heat all ingredients in a medium pot over medium heat. Cook for fifteen minutes. Refrigerate, covered, for up to a month.

Why I Love Chuck Steak BY ANNA HANAU I’ll eat a chuck steak any day. I don’t, of course. Selling premium pastured meats, you might think my table overflows with steak daily. It doesn’t – we’ve got toddlers! But on those rare nights my husband Naf and I get a “date” at home, here’s why I reach for the chuck. 1. It’s thick – you can sear the heck out of the outside with confidence, knowing you’re not going to dry the whole thing out. 2. It’s marbled – and fat is where the flavor is. It’s not just any fat, either. Chuck steak is cut from the eye of the chuck, and this particular steak is ribbonned with the most flavorful fat outside of the ribs. It’s just the truth.

ravy G at

3. Although our friend Mike Gershkovich exclaimed at his first taste, “Your chuck steak eats like other people’s ribeyes,” – it’s not a ribeye steak, and it doesn’t come with a ribeye price tag. A few grinds of salt & pepper are all you really need to season it before you cook it (use a grill or a cast-iron pan you can transfer to the oven) because let me say it again: this is a delicious steak, all on its own. At the table, we dip each slice in fresh olive oil and flaky salt before eating. When it’s gone, I think (of the steak, and the date), we should do this more often! WATCH: Shifra & Naftali cook chuck steak on our Facebook page www.facebook.com/fleishigsmagazine

GE GUEST EDITOR

DINI KLEIN'S FAVORITE CUT: I've been loving oyster steak seasoned with salt, pepper, and pastrami rub. I generally throw it in the Mellow (sous vide) because you just can't mess it up and it cooks while you're out. All you have to do it sear it off and dinner is done to perfection. I also love that I can pre-freeze the bags with spices and then pop it in the machine for a crazy simple dinner any time.

JANUARY 2019

Fleishigs

ethink

Fleishigs JANUARY 2019

butter doesn’t exist. In classic American steakhouses, dishes like mashed potatoes (butter & cream filled!!!), creamed spinach (butter & cream filled!!!) and mac and cheese (butter and cheese filled!!!...you get the theme?) are almost always served alongside seared or grilled steak. As a kosher consumer, these type of dishes are not possible to consume with steak. Yes, I can technically sub the butter for margarine and the cream with some type of non-dairy milk, but there is absolutely no way I would end up with the flavor and texture butter and cream bring to the table.

Confit Tomatoes

BY SHIFRA KLEIN

Caesar Salad

Roasted Potato Wedges

Collard Greens

Roasted Cauliflower

Steak Sides

y approach to steakhouse M sides is to pretend that

To avoid creating subpar sides, I set a goal to create the ultimate group of steakhouse sides that don’t need butter or cream to taste good and would be able to stand up and compete in taste, flavor, and texture to the steakhouse classics referenced above. I am proud to share the following collection with you which I urge you to save as anytime side dish options.

w w w.f leishigs.com

STEAK NIGHT

I tested this dish out on Thanksgiving with friends. I am not exaggerating when I say that the platter was wiped clean (I had doubled the recipe and roasted two trays of cauliflower!). This recipe was inspired by a side dish we enjoyed at the popular Pescada restaurant in Brooklyn and is a perfect example of how beyond amazing modern Israeli food can be.

1. You can purchase aluminum protectors for your stovetop to make for easy cleanup. 2. Instead of charring on your burners, you can grill the eggplants or broil. 3. No matter how you choose to cook it, make sure to cook the eggplants until they are very tender and falling apart.

l ower f i l au C ed

Ro as t

Notes on Eggplant Puree:

Col lar d

Roas ted Po

s een Gr Collard greens are a traditional Southern dish that exude comfort. Slow cooked greens with broth and some type of smoked meat makes a great side dish for classics like fried chicken. In this case, it makes a perfect vegetable side to a juicy steak. Collard greens are not utilized as much as the more popular kale or chard, but are just as healthy and hearty.

Turn to page

dges e W to a t

In our premiere issue, Chef Isaac Bernstein shared a duck schnitzel recipe that was out of this world amazing. One of the key flavor components was herbs de provence (a mixture of dried herbs, including lavender, tarragon, rosemary, thyme, and oregano, considered typical of the Provence region of southeast France), which work really well on roasted vegetables and are the secret ingredient in these potatoes.

for recipes JANUARY 2019

Fleishigs

STEAK NIGHT

sar Salad Cae

Forget Romaine! Try Iceberg! I created these recipes in October and we shot the photos in early November, way before the CDC announced romaine lettuce was a no-go. Besides the fact that romaine is now off-limits (unless it becomes safe again when this magazine goes to print, because you really never know), iceberg lettuce is an ideal salad ingredient. It is crisp and crunchy, mild in flavor, and works wonderfully in a Caesar salad.

Con fi t T

es ato om

The dressing is creamy, well-balanced, flavorful and everything you dream a Caesar dressing should be. You will not miss the Parmesan! The secret is the roasted cashews which add creaminess and nuttiness. The capers add a touch of briny saltiness you would traditionally achieve with anchovies. The dressing is amazing spread on sandwiches or as dip for a crudite platter.

Make-Ahead Notes: ROASTED POTATO WEDGES: Store, covered, in the fridge for up to 24 hours. Reheat in 375°F oven, covered for 20 minutes, uncovered for 5. ROASTED CAULIFLOWER: Store each component in fridge separately. The cauliflower can be stored for 24 hours, and the tomato salad for 48 hours. The eggplant tahini can last in the fridge for a week. COLLARD GREENS: Store, covered, in the fridge for up to 24 hours. Reheat on stovetop over low heat. You can also freeze for a month and reheat on low heat on stovetop. Undercook a bit, if planning to freeze. Featured in our premiere issue, these tomatoes almost act like a sauce for the steak. They are juicy and sweet, and spread easily. They also make great salad toppers. Turn to page

CAESAR SALAD: Dressing can be stored in fridge for up to a week. You can slice lettuce and store wrapped in paper towels in sealed bag for up to 2 days. CONFIT TOMATOES: Store, covered in the fridge, for up to 48 hours. Bring to room temperature when ready to serve.

for recipes 20

Fleishigs JANUARY 2019

w w w.f leishigs.com

STEAK NIGHT BUTCHER'S CUT

Steak Tartare RECIPE BY SHLOMO KLEIN Serves: 4 This classic steakhouse dish is bright, refreshing, and satisfying for any meat lover. The pickles, onions, capers (and toasted bread) add crunch to the savory smooth tartare. Make sure to use the freshest meat possible from a trusted meat purveyor. If you are wary of using 100% raw meat, sear the meat just to get a color on the outside, allow to cool, chop according to recipe directions, and ease your way into steak tartare. Our taste testers couldn’t get enough and actually ordered steak tartare in a local steakhouse after tasting our version. They shared that the following recipe was actually better than the tartare eaten at an established restaurant. 1 pound kosher filet mignon (eye of the rib) 2 egg yolks 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 2 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon ground black pepper ¼ cup finely diced cornichons ¼ cup finely diced shallots 2 tablespoons chopped capers ¼ cup parsley Egg yolk, toasted baguette, sliced radishes, capers and sprouts, for serving Finely chop the steak into 1/8-inch dice. Whisk together egg yolks, dijon mustard, lemon juice, olive oil, salt and pepper. Combine dressing with chopped steak, cornichons, shallots and capers.

Fold in parsley. Place mixture into round molds or serve on crackers or toast. Top tartare with an egg yolk, if desired. Serve with toasted baguettes, sliced radishes, ground mustard, additional capers, and radish sprouts.

JANUARY 2019

Fleishigs

STEAK NIGHT

BEER

This beer is great for those who love a real robust red wine with their steak. This rich, big flavored imperial stout pairs perfectly with steak all the while providing a wine-like finish.

AT T O S

WHEN IT COMES TO PAIRING BEER WITH STEAK, there are many options you can go with. Beer really is the ultimate drink for steak because the bitter notes counteract the fattiness in steak and the (almost) ice cold temperature of the beer washes down a hot, juicy steak in a way no glass of cabernet can. Did you know that the carbonation in beer is the ultimate palate cleanser? Sipping beer between bites of steak makes every bite taste fresh and new. I decided to approach the pairing considering beers that would cut the richness the beef provides and add a fresh, crisp finish to an ultimate steak feast.

Fleishigs JANUARY 2019

DUVEL This super smooth and even-keeled Belgian golden ale is crispy and pleasant and the safest beer choice for steak.

UR S

BY MENDEL SEGAL

WIT

PAIRINGS H

NORTH COAST OLD RASPUTIN

BOULEVARD BREWING CO. TANK SEVEN The herby hop notes and nice earthy yeast are perfect for cutting the fat in a ribeye steak.

STONE BREWING CO. FEAR MOVIE LIONS DOUBLE IPA The bright citrus and smooth finish provide a great balance to the richness one would find in a juicy, wellmarbled, beefy steak.

w w w.f leishigs.com

BY WOLF & LAMB STEAKHOUSE

Rosie Cocktail

BUTCHER'S CUT L'CHAIM

es: 2 Serv

m rup rdi ru ry sy Baca a s e m c e 3 oun poons ros les ows) 2 tab e e foll p i c e t juic (r efrui p ice a u r me j cup g ns li o o ⅔ p s h table arnis 2 for g es , b s u e c g e ed nish Ic ruit w g, for gar i rapef r G p s ary s. osem cube R h ice t i h w t i s w lasse s. filled ock g juice aker h n s Fill r a l , d i p a t u k r sy coc rum, In a , add e s. c i p ly. lasse ½ cu orous ock g r g i and a d v s e r e edge repa Shak w p t o i t ru in rapef Pour ith g w e v . ry Ser sema of ro g i r p s

RY EMA UP ROS E SYR L P , SIM pan uce a r, s a d ll sug ppe sma up a c cho n p ½ I r u e e c v bin ,¼ ko com ater es. Coo gar u w up av til s e n l u ½c y t t mar hea hea o rose m-low n off hour s u r i u d T n . me s a nto for olve es i diss t aside r infus nto se vo re i and ary fla xtu , at i m m ered o rose . Strain re, cov w o to t up up r. St , syr e. a e j r u erv ass erat dy to s p a gl m te rea room , until s k wee

JANUARY 2019

Fleishigs

STEAK NIGHT

For a dry-aged rib steak, with its tender texture and umami notes, I recommend an earthy, old world wine, such as the CAPÇANES LA FLOR DEL FLOR SAMSO 2015. The Samso, which means Carignan in Catalan, is an amazing, powerful, complex and multi-layered wine. Try this combination, you will thank me later.

A well-marbled steak seared on the grill for a few minutes on each side requires an equally big wine. Herzog Wine Cellars in California is arguably the king of kosher Cabernet Sauvignon. The winery’s portfolio includes close to 20 expressions of the grape variety, providing a high quality Cabernet Sauvignon for every palate and budget. The HERZOG SPECIAL EDITION RUTHERFORD 2015 features all the characteristics which have made Napa Valley famous the world over: Fruit-forward, black fruit notes, rich and deep. A true classic.

THE HOUSE OF STEAK & WINE

SOUNDS LIKE THE MOST BORING ARTICLE EVER… After all, it is steak. Just pop a good Cab and be happy. Well, no. While a well-made Cabernet Sauvignon is usually a good pairing with a juicy, tender rib steak, there are so many other options to discover and it would be a shame to pass on some wines that are not just different and interesting, they are also often cheaper than the average CabSav. Steaks can be marinated or not, dry aged or not, served with or without a sauce, smoked, koji-rubbed etc. The way you prepare, cook and serve your steak can significantly impact its flavors and texture. I therefore recommend to pair the wine accordingly, as to further enhance the experience.

Fleishigs JANUARY 2019

WIT

BY GABRIEL GELLER – ROYAL WINE/KEDEM

PAIRINGS H

AT T O S

UR S

WINE

For a seared rib steak marinated in wine I would suggest using the same wine for both the marinade and to drink along with the meal. The FLECHAS DE LOS ANDES GRAN MALBEC 2016 is a world-class wine from Argentina. Malbec, especially from the Mendoza region of Argentina produces fleshy, full-bodied wines which pair divinely with a flavorful steak. Flechas de Los Andes is owned and managed by the Rothschild family. The commitment of the Rothschild family to the highest standards of quality is obvious in this wine.

w w w.f leishigs.com

STEAK NIGHT

Israeli wineries have made a name for themselves for crafting fruit-forward, ripe wines that reflect the warm and sunny climate Israel enjoys way over 300 days a year. Nadiv is a relatively newcomer, producing wines from grapes grown in the Judean Hills. Pierre Miodownick is a veteran French winemaker having worked more than 40 harvests in many different countries. He is now at the helm and provides Nadiv with his experience and savoir-faire, and it shows in the wines. The NADIV MATAN 2016 features elegance and precision along with the ripe, fruity characteristics one would expect from an Israeli wine.

If you are going for the classic steak & French fries, a staple in every French restaurant, then why not go for a great Bordeaux wine? CHEVALIER DE LASCOMBES 2015 is the second wine of Château Lascombes, a 2nd Grand Cru (Great Classified Growth) from the famed Margaux appellation in Bordeaux. This is a voluptuous wine with opulent ripe red berry fruit and tobacco aromas along with the classic Margaux finesse. Eat a bite of steak, sip some Chevalier de Lascombes, close your eyes and perhaps you will picture the Eiffel Tower while savoring your meal…

JANUARY 2019

Fleishigs

Key Lime Pie

Coconut

w w w.f leishigs.com

STATEMENT DESSERTS RECIPES BY CHAYA RAPPAPORT

Put the Lime in the Coconut WINTER IS THE HEIGHT OF CITRUS SEASON, and thankfully, too, because I never crave the bright, sunny fruit more than when it’s cold and gray outside. Sure, a kumquat or blood orange isn’t exactly a substitute for 80° degree weather and sunny skies, but it’s close enough (or as close as I’ll get without hopping on a plane to Florida). When I’m particularly feeling the lack of sunshine, I make this pie. Sweet and tart, my version ditches the usual sweetened condensed milk in favor of coconut cream and uses coconut oil in the crust for a double hit of tropical flavor. A few more little touches ‑ sour cream in the topping, cinnamon in the crust, salt to tame the acidity in the filling - add up to make a pie that’s (dare I say it?) better than the classic.

For the crust: 12 graham crackers ¼ cup granulated sugar ½ teaspoon cinnamon ½ teaspoon kosher salt 6 tablespoons refined coconut oil, melted and cooled For the filling: ½ cup key lime juice ¾ cup cream of coconut (most commonly sold under the Coco Lopez brand/use the creamy top portion of can) 3 tablespoons sifted cornstarch Zest of 1 lime 4 large egg yolks ½ teaspoon salt For the topping: 1 cup non-dairy whipped topping ¼ cup confectioner's sugar ½ cup non-dairy sour cream Zest of 1 lime, for topping Flaky sea salt, for topping Toasted coconut chips, for topping Preheat oven to 350ºF. Thoroughly whisk the lime juice, cream of coconut, sifted cornstarch, lime zest, egg yolks and salt. Set aside to thicken, while you prepare the crust. Process graham crackers in a food processor to jagged crumbs. Add sugar, cinnamon, and salt, and pulse to combine. Lastly, add coconut oil

and pulse until the mixture resembles wet sand. Press mixture into a 9” pie dish evenly on the bottom and up the sides. Freeze crust for 15 minutes, then bake until fragrant and golden, 12-15 minutes. Cool crust slightly, then give the prepared filing a final mix and pour into pie pan. Bake for 25-30 minutes, until set. Cool to room temperature, then set it in the fridge to chill completely, at least 3 hours or overnight. Whip cream and powdered sugar in a large bowl until stiff peaks form. Gently whisk in sour cream. Dollop onto cooled pie, creating peaks with the back of a spoon. Garnish with lime zest, flaky sea salt, and toasted toasted coconut flakes.

THIS PIE FREEZES REALLY WELL. Just freeze the pie (sans whipped cream topping) and once it’s frozen, cover the top with plastic wrap, making sure there are no air bubbles on the surface. Thaw in the fridge overnight before using.

Notes

COCONUT KEY LIME PIE Yields: one 9" pie

JANUARY 2019

Fleishigs

Salted Espresso Chocolate Mousse

STATEMENT DESSERTS

Fleishigs JANUARY 2019

This mousse is my back pocket recipe, my hero and savior when I’m short on time and have only the basics in stock. It uses just a few simple ingredients to create something really delicious that comes together in minutes - in this case, a rich, decadent chocolate mousse. Dark chocolate makes it velvety and smooth, whipped egg whites add the classic, airy texture, espresso adds richness, and a sprinkling of flaky salt cuts through it all. Serve it post steak dinner (page xx) with glasses of red; it really doesn’t get more luxe than that.

w w w.f leishigs.com

SALTED ESPRESSO CHOCOLATE MOUSSE Serves: 6 (this recipe is easily doubled)

6 oz. dark chocolate ½ teaspoon fine sea salt 4 eggs, whites and yolks separated ½ cup granulated sugar 2 tablespoons instant espresso Flaky salt, for garnish Chop chocolate into small, uniform pieces, then melt in a double boiler. Let cool for 5 minutes. Combine cooled chocolate with salt and egg yolks and whisk together until

shiny and smooth. (Make sure the chocolate is sufficiently cooled so the yolks don’t scramble.) In the clean, dry bowl of a stand mixer, whip egg whites on medium speed with the whisk attachment until it starts foaming. Increase speed to high and whip for another five minutes, adding in sugar, one tablespoon at a time, until peaks form.

Gently fold whipped egg whites into chocolate, taking care not to deflate the mixture. Add espresso and gently fold together. Divide mousse between cups and refrigerate for at least 4 hours. Before serving, garnish with flaky salt.

JANUARY 2019

Fleishigs

STATEMENT DESSERTS

Mini Apple Tarte tatin is a classic French dessert which is undoubtedly one of the best apple desserts I've tried. This is a simplified version that allows you to make individual portions. It is important to use somewhat firm apples like Granny Smith or Golden Delicious, which don’t fall apart when baking.

Tarte Tatin MINI APPLE TARTE TATIN Serves: 8 1 sheet puff pastry, thawed 4 medium-large apples (Golden Delicious or Granny Smith) 8 tablespoons (1 stick) margarine or Earth Balance 1 cup brown sugar ½ teaspoon sea salt optional flavorings: 1 vanilla bean, split 1 teaspoon cinnamon Pinch of nutmeg

Fleishigs JANUARY 2019

Preheat oven to 400ºF. Roll out puff pastry dough onto a floured surface. Cut into 8 equal squares. They do not have to be perfect but should be about the same size. Peel and core apples. Slice in half. In a large pan, melt margarine on medium heat. Lower heat and add brown sugar and sea salt. Stir until fully combined, and continue to cook over medium heat for three minutes. At this point, you can add your choice of flavors (choose vanilla, cinnamon, and/or nutmeg). Add apples core side down into pan. Cook for six minutes. Flip apples over and cook an additional four minutes. Place each apple half, core side up, inside a large muffin tin. Pour remaining sauce over apples and cover with prepared puff pastry squares. Bake for 15-20 minutes, until puffed and golden. Invert tarts immediately and serve with vanilla ice cream. w w w.f leishigs.com

BETTER FOOD. BETTER PRICES.

THE BEST. PERIOD. 509 AVENUE P BROOKLYN, NY 347.702.5711 · @pescadacarne ‫בית יוסף · פת ישראל · קמח ישן‬

RESTAURANT CHRONICLES

GOING OFF THE DEEP END

AT THE

RIDGE STEAKHOUSE A tasting for the [dry] ages. WRITTEN BY CHANA Z. WEISS

CHEF GUS G a top cut chef in his prime who's got the chops

Fleishigs JANUARY 2019

w w w.f leishigs.com

RESTAURANT CHRONICLES

GUTIERREZ JANUARY 2019

Fleishigs

RESTAURANT CHRONICLES

On a chilly autumn evening, a group of avowed meatloving diners gathered at an unassuming restaurant in a strip mall in Monsey to partake in what might be the most ambitious steak tasting menu available in the kosher world today. Seated around a festive family-style table buzzing with animated chatter, guests at The Ridge’s Vertical Aged Steak Tasting instagrammed cocktails and sampled a seared tongue amuse bouche accompanied by a chilled corn shooter. Crispy fried plantain fritters followed, stuffed with guacamole, tender 18-hour smoked brisket, with a fresh cilantro pesto. The family-style paper-thin beef carpaccio was devoured almost before the food bloggers could snap some photos of it. Yet somehow, guests made sure to reserve some of their appetite for the real star of the show the dry-aged steak. Dry aged meat is beef that has been hung or placed to dry on racks in a temperatureand humidity-controlled environment, anywhere from a few weeks to a few months.

Fleishigs JANUARY 2019

“The extensive process and specialized equipment required, as well as the reduced yield, can come with a price tag at least double that of a typical steak.”

Over the course of this time, several notable changes take place that greatly affect the flavor and texture of the meat. The first is moisture loss. A dry aged piece of beef can lose up to around 30 percent of its original volume in water, which concentrates its flavor. A great deal of this moisture loss occurs in the outer layers of the meat, some of which get so desiccated that they must be trimmed before cooking. The second notable difference in dry-aged beef is the tenderization. Enzymes naturally present in the meat break down

the fat, collagen, and connective tissues to produce beef that is much more tender than a fresh piece of steak. The enzymatic and bacterial process creates a deeply beefy, nutty, somewhat funky flavor and aroma. Due to the extensive process and specialized equipment required to dry-age beef, as well as the reduced yield, dry-aged beef can come with a price tag at least double that of a typical steak. Given the hefty price tag and more intense flavor profile, dry aged beef may not be the right choice for everyone.

w w w.f leishigs.com

Proprietor of The Ridge, Shaya Lazarus, talking dry aged beef.

Steaks aged beyond 45 days are not for everyone, but is an experience worth sharing as the texture and flavor are unlike anything you have ever tasted.

YOUNG SOULS MAKING OLD FOOD You can start tasting the age in a steak after 15 days. At that point, the meat has just dried enough to release a bit of moisture and enhance the beefy quality in steak. 30-45 days is when more of a funkiness begins to develop. At the 30-day mark, the steak develops enhanced nutty notes and a more intense beefy flavor. After two months of aging, blue-cheese notes come through.

“Once you walk in here, we don’t want you to feel like you’re in Monsey anymore. We want you to feel like you’re in a nice restaurant in Manhattan.”

The Ridge Steakhouse, in Monsey, NY, houses a custom-built dry aging room, complete with removable custom racks, as well as a nearly $12,000 low velocity fan to dry-age their meat to perfection. A precise monitoring system alerts Chef Gus Gutierrez if there is even the slightest change in humidity or temperature. Since kosher beef is already salted, it can be aged at a lower temperature without freezing, producing incredibly tender beef with all the benefits of dry aging, yet with a more palatable flavor for the average consumer. Not only does Chef Gus oversee the dry aging process; he manages the Ridge's innovative menu, as well as the ambiance of the entire restaurant experience. “That’s why we keep the blinds down,” says Chef Gus. “Once you walk in here, we don’t want you to feel like you’re in Monsey anymore. We want you to feel like you’re in a nice restaurant in Manhattan.” You’ll find dishes on the menu that are inspired by Chef Gus’ Cuban heritage, like the plantain fritters, but don’t expect him to stick with any particular cuisine.

JANUARY 2019

Fleishigs

UNDER THE INFLUENCE(RS) RESTAURANT CHRONICLES

THE RIDGE TASTING WAS ENJOYED BY A CROWD OF CELEBRATED FOOD PERSONALITIES. ESTY, SHUSHY & SARAH SHARE THEIR THOUGHTS ON THE MEMORABLE VERTICAL DRY AGED STEAK TASTING.

@COOKINGWITHTANTRUMS

Dinner at The Ridge was quite the experience! Aged steaks take on a nutty, almost cheesy flavor you have to taste to understand. It was interesting to taste the steaks aged for different periods of time to compare their intensity. I liked the 101-day aged steak best. But the flavor doesn't stop there. The Ridge fries are french fries 2.0, fried in rendered steak fat and they are simply incredible! Easily the best fries I've ever had in my life.

I loved that there was originality to each dish. The aged steaks themselves were incredible to taste. You rarely get the level of meat these days where even the simplest of preparations allows for so much flavor to come through. I appreciated that the chef knew his ingredients most of the time. You can tell when that happens @COOKINGINHEELSS because they don’t overseason or underseason – they just showcase the ingredients. He did a really good job of that! Kudos to this guy for not putting truffle oil in every single dish. I liked how each one told its own story and it wasn’t just a plate of meat over and over again. Overall it was a really wonderful, once in a lifetime experience. Thank you for having me!!

The tongue first course blew my mind, and the Riblets were insane. Interestingly enough, I discovered I like my meat on the young side. LOL. Learned a lot. Was a great dinner.

“That’s the beauty of it,” he responds, when asked to describe his cooking style. “There’s no boundaries in my kitchen. There’s no, ‘Oh that’s Asian, and that’s a French ingredient, you can’t put them together!’ I don’t care. If it tastes good, we’re going to do it.” Chef Gus pushes the boundaries when it comes to kosher restrictions as well. When he couldn’t use brussels sprouts for a dish with creamy mashed potatoes, 36hour beef cheeks, and a gooseberry reduction, because it would be too difficult to check for bugs between the tightly packed leaves, he said, “Ok, so what if we

THERE AREN’T THAT MANY PEOPLE WHO KNOW HOW TO AGE THEIR MEAT separate all of the leaves?” The supervising rabbi had to concede that although that sounded like a lot of extra work, there was no reason why not. As for why he started the in-house dry aging program? “I’ve always worked in New York City. When you work at a high-end restaurant, if you want aged beef, you order it! In the kosher world, it doesn’t work that way. You can’t order it, and there aren’t that many people who know how to age their meat.” Chef Gus wants you to come not just for a dinner that you could have made at home, but for a unique experience. Order the aged Tomahawk, and Chef Gus will finish and carve it tableside, while explaining the whole aging process with his signature humor and showmanship. At the Vertical Aged Tasting Dinner, all eyes - and cameras were on Chef Gus as he expertly spread beef tallow (rendered beef fat, also the secret to their crispy and ridiculously addictive Ridge fries) on a 77-day dry-aged

@SARAHLASRY 36

Fleishigs JANUARY 2019

w w w.f leishigs.com

RESTAURANT CHRONICLES double-eagle rib steak, then torched it with a flaming blowtorch tableside for a perfect crust. As guests savored the unique and nutty flavors of the aged beef, Chef Gus was already carving the next steak, a 101-day dry aged tomahawk, followed by a rib-eye aged for a whopping 161 days (that’s almost 6 months!). While some diners raved about the more complex flavors, others were on the fence, and yet others remarked that it was actually a lot more mild than they were expecting.

LIVE LIFE ON THE RIDGE

The tasting dinner concluded with not one, but two house made desserts. A creamy lemon custard ice cream was paired perfectly with pistachio and thyme, and served with a puff pastry crisp. Finally, a kaffir lime and coconut ice cream was served over chocolate "dirt", and by special request, since it was a Fleishigs dinner after all, topped with crisp lamb bacon.

1. Meat in it's original state 2. The dry exterior of a 60+ aged rib eye roast. 3. The chef slicing off the outer layer of the dry aged beef to reveal a gorgeous, intensely flavored rib roast. 4. The dry exterior of a 60+ aged rib eye roast.

JANUARY 2019

Fleishigs

TOP 5

KOSHER GURU’S TOP 5 Gabriel Boxer, a travel and restaurant pro, a.k.a. Kosher Guru, shares the TOP 5 most memorable restaurant dishes of the month.

4 1 3

n December, I had the privilege of attending the Jewish Media Conference hosted by the Israel Tourism Board and even got to meet Prime Minister Benjamin Netanyahu. In between workshops and networking, I managed to grab a few bites of some incredible food. Below are my top five bites in Yerushalayim.

 HATCH: Bangkok Sausage Master beer brewer Ephraim Greenblatt runs an unreal joint. The pinnacle moment of my meal at Hatch was the homemade Bangkok sausage. I’m pretty Ashkenaz and can’t handle spicy, but I devoured this not-too-spicy Thai sausage with crushed peanuts and a peanut glaze! HaEgoz St 28, Jerusalem, Israel 02-656-3691

 CRAVE: The Reuben Sandwich All the craze about Crave is The Reuben Sandwich and I TOTALLY understand why! The house cured and smoked NY-style pastrami is served up with vegan mozzarella, kimchi, pickled onion, and sriracha truffle mayo on the perfect toasted rye bread. The vegan cheese (which usually turns me off) tasted surprisingly delicious. A must order at Crave. 1 Hashikma Street, Jerusalem Israel 02-627-2830 38

Fleishigs JANUARY 2019

 DAVID CITADEL HOTEL: Veal Ossobuco I stayed over Shabbos and preordered a Friday night meal at the world-renowned restaurant at the David Citadel hotel, located in walking distance of the Kotel. The wait staff was very attentive, making sure my guests and I were taken care of. The buffet was filled with every fish, salad and side imaginable. The talk of the table and by far my utmost favorite was the Veal Ossobuco. The slow braised veal was hearty and melted in my mouth...the best ossobuco I’ve ever had. www.thedavidcitadel.com King David 7, Jerusalem, Israel 02-621-1111

 BEER BAAZAR: The Beast Sandwich The Shuk in Machane Yehuda never sleeps. Beer Baazar was an off-the-charts spot with literally every kind of Jew under one roof. Owner Avi Moskowitz’s passion comes through in the beer and the food. The Beast Sandwich, a fully loaded double decker sandwich stuffed with turkey, pastrami and beef bacon, blew me away. www.beerbazaar.co.il Etz Hayyim 3, Jerusalem 02-671- 2559

 HARVEY’S SMOKEHOUSE: 14 -hour Oak and Hickory Smoked Brisket You want Texas style BBQ in Israel? Head to Harvey’s! The 14hour oak and hickory smoked brisket was a generous serving of moist, smokey and tender meat. Melt in your mouth like “buttah!” The staff was really friendly and welcoming. The wine and beer selection were pretty impressive too. Shim’on Ben Shatakh St 7, Jerusalem, Israel 02-624-6444

FOLLOW THE KOSHER GURU on Instagram & Facebook @kosherguru, on Twitter @ thekosherguru, or subscribe to his YouTube channel and on his blog at www. thekosherguru.com. Tune in to “The Nosh” (a kosher foodie and restaurant radio show on 620AM in the NYC area) with Kosher Guru airing every Thursday evenings at 9:30P.M. w w w.f leishigs.com

Meal Planners

SEASONAL: MEAL PLANNERS

Effortless ways to approach weekly dinner shopping and planning PLANNING WEEKLY DINNERS can be one of the more stressful things we have to do. Successful meal planning takes lots of organizing, efficiency, and some level of creativity to satisfy the various ages, stages and taste preferences of those we are planning our meals for. Additionally, in today's health conscious environment, planning meals that are nutritious as well can be quite daunting. Enter meal plan subscription services - the latest trend in eating healthy, balanced meals. Inspired by the success of meal delivery services like Hello Fresh and Blue Apron, new companies have launched meal plans that provide a week’s worth of dinners in the form of a PDF delivered to your inbox each week. This approach allows you to shop where you want (and take advantage of local sales and deals) without having to pay a premium for the food and ingredients, while still benefiting from the convenience of having your entire week's dinner menu mapped out and planned down to every detail. The recipes are made by professionals and tend to encourage healthier eating and creative ways to get your family to eat more vegetables. Fresh Families and Prep & Rally are two kosher meal plan services that offer a wonderful think-free way to approach weekly dinner shopping and planning.

resh Families ($10.99 per month or $29.99 for three months) was the brainchild of Jamie Geller, renowned kosher cookbook author and mom of six, who is all about making your life easier. She teamed up with nutritionist Tamar Genger (who is also the executive editor of Jamie's site) and together spent over a year creating family-friendly recipes. Each week, members receive a PDF that includes a weekly menu and shopping lists with dietitian approved, kid-friendly recipes, all under 10 ingredients and using only 1 pot or pan. Members are also invited

to an exclusive Facebook group where Tamar and Jamie are available to answer questions and share tips and tricks to get you through the week. The unique aspect of this plan is the inclusion of Shabbos meals as well. Each week's menu includes two weekend meals that are a bit more luxurious and special. In the week's plan shared exclusively with us, Tamar includes chicken in wine sauce and goulash with polenta.

rep & Rally ($10 per month or $100 per year) is the brainchild of food media personality Chef Dini Klein, a working mom of two who understands the need for accessible and easy dishes that can be prepped in between work calls and diaper changes. Dini offers a unique spin on the meal planning concept. Beyond offering a weekly menu and shopping list, Prep & Rally offers members a strategy on how to get an entire week's worth of dinners ready in one night! One of the tactics is reusing recipes in multiple ways. The sweet potato curry served with quinoa for one night's dinner makes its way into puff pastry ‘calzones’ filled with mozzarella cheese for another night's dinner. Already roasting cauliflower? Why not use it as a side dish one night and add it in a stew or mac and cheese another night? Each week’s PDF has four weeknight meals and recipes, but most importantly, a plan on how to get it done quickly so you have minimal prep and cooking the rest of the week. Dini prepares each week's dinners live on Instagram or YouTube so you can follow along and ask any questions live. Prep & Rally also has a members-only Facebook group to share and ask questions about the meal plan anytime. Whether or not you follow each week's plan, both Fresh Families and Prep & Rally offer an easy way to encourage healthier eating and cooking homemade meals every night in a more relaxed manner. After cooking a week's worth of each plan, we found a lot of inspiration in the flavors and recipes offered in each. The sweet potato curry from Prep & Rally was devoured and Tamar’s really unique take on the Israeli classic kibbeh was brilliant as well.

JANUARY 2019

Fleishigs

SEASONAL: MEAL PLANNERS

KIBBEH PIE WITH ISRAELI SALAD RIGATONI WITH WILD MUSHROOMS SLOW COOKER CHICKEN POSOLE BAKED COD WITH POTATOES AND GREEN BEANS PITA PIZZAS

WEEKEND MEALS CHICKEN IN WINE SAUCE WITH MUSHROOMS AND ARTICHOKES GOULASH WITH POLENTA AND CAULIFLOWER

BREAKFASTS & LUNCHES Amounts of ingredients may vary depending on your daily breakfast and lunch choices. Please check the recipes and add any missing ingredients to this list.

Fleishigs JANUARY 2019

LIST

WEEKNIGHT MEALS

SHOPPING

A WEEK OF FRESH FAMILIES

PRODUCE QQ 3 large onions QQ 1 head garlic QQ 2 red bell peppers QQ 1 green chili pepper QQ 1 poblano pepper QQ 2 carrots QQ 1 head cauliflower QQ 2 Russet potatoes QQ 2 lemons QQ 1 lime QQ 1 avocado QQ 1 bunch cilantro QQ 1 lb. wild mushrooms QQ 12 oz. cremini mushrooms QQ 1 bunch parsley QQ 2 cups vegetables for pizza toppings QQ 1 bunch kale QQ 2 pears QQ shredded lettuce or cabbage

MEAT QQ 3 lbs. boneless, skinless chicken breast

QQ ¾ lb. ground lean beef or chicken QQ 1 ½ lbs. beef stew meat QQ 4 (6-oz.) fillets cod or white fish

FROZEN QQ 1 lb. artichoke bottoms DAIRY QQ ¾ cup Parmesan cheese QQ 1 cup shredded mozzarella QQ 2 tablespoons butter or coconut oil

SPICES QQ paprika QQ caraway seeds QQ cumin QQ bay leaf QQ baharat or ras el hanout QQ oregano QQ red pepper flakes QQ cinnamon QQ ginger Use Promo code: FLEISHIGS to get 50% off a 3 month subscription sign up at Freshfamilies.us/ memberships

PANTRY QQ ½ cup whole wheat flour QQ 1 lb. box whole grain rigatoni

QQ 4 whole wheat pitas QQ 1 cup polenta or cornmeal QQ 3 cups cooked brown rice QQ ½ cup bulgur wheat QQ 4 oz. sun-dried tomatoes QQ 1 cup tomato paste QQ 2 (15-oz.) cans diced tomatoes

QQ 1 cup green or red salsa (all natural)

QQ 1 (29-oz.) can hominy QQ 1 teaspoon Worcestershire sauce

QQ ¼ cup tahini QQ ¼ cup raisins QQ ½ cup pine nuts or slivered almonds

QQ ¼ cup walnuts QQ 3 qt. chicken or vegetable broth

QQ Dijon mustard QQ 1 ½ cups white wine w w w.f leishigs.com

SEASONAL: MEAL PLANNERS

PREP AHEAD  Make kibbeh pie  Prep posole  Prep veggies for pita pizzas

(see page 78 for all recipes)

JANUARY 2019

Fleishigs

KIBBEH PIE

SEASONAL: MEAL PLANNERS

The base of kibbeh is the bulgur, which is a cracked wheat. It is a whole grain that is low in fat, high in fiber and minerals like manganese, magnesium and iron, plus it's a good source of plant-based protein. Unlike many other whole grains that take almost an hour to cook, bulgur comes par-cooked so it can be ready in 5 minutes with boiling water. You can also cook it just by marinating in lemon juice for an hour or so.

Turn to page

for kibbeh recipe

Fleishigs JANUARY 2019

w w w.f leishigs.com

SEASONAL: MEAL PLANNERS

SLOW COOKER CHICKEN POSOLE

Posole choice of toppings: Diced avocado Lime wedges Diced red, white, or yellow onion Thinly sliced radishes Shredded lettuce or cabbage Diced tomatoes Diced tomatillos Diced green or red bell peppers Chopped cilantro Thinly sliced jalapeño

SLOW COOKER CHICKEN POSOLE Serves: 4 1 tablespoon extra-virgin olive oil 1 ½ pounds chicken breast, with or without bone 1 poblano pepper, diced or 1 roasted red pepper, diced 1 onion, diced 2 cloves garlic, crushed 1 tablespoon ground cumin

1 bay leaf 1 teaspoon kosher salt Freshly cracked black pepper 4 cups chicken broth 1 (29-ounce) can hominy, drained and rinsed 1 cup green or red salsa

Preheat slow cooker. Coat slow cooker with olive oil, add chicken, pepper, onion, garlic, cumin, bay leaf, salt, pepper, and broth. Cook on low for 6 to 7 hours. Remove and shred with two forks. Return to pot, add hominy and salsa and cook another 30 minutes. Prepare the toppings and set aside in small bowls. Serve soup ladled in bowls and let everyone top their own.

JANUARY 2019

Fleishigs

SEASONAL: MEAL PLANNERS

A WEEK OF PREP & RALLY THE MENU:

CHICKEN KABOBS WITH HERB SAUCE, BROCCOLI AND MASHED POTATOES

SHOPPING LIST SWEET POTATO QUINOA BOWLS

PRODUCE QQ 2 onions QQ 2 heads garlic QQ 1 head cauliflower QQ 3 medium sweet potatoes

QQ 5 large russet POTATO, BEEF AND SQUASH SHEPHERD’S PIE WITH PEAS

potatoes

QQ 1 bunch rosemary QQ 6 crowns broccoli (2 big bunches)

QQ 1 bunch dill QQ 3 lemons QQ Lettuce and other SWEET POTATO CALZONES

CRUCIAL TIP: Before shopping, read through all recipes and adjust accordingly to make this week’s plan perfect for YOU! 44

Fleishigs JANUARY 2019

vegetables of choice to assemble a side salad

PANTRY: QQ Olive oil QQ Salt QQ Pepper QQ Powdered ginger QQ Curry powder QQ Coriander QQ 1 (28- oz.) can diced tomatoes QQ 1 (28- oz.) can tomato sauce QQ 2 cans full-fat coconut milk QQ 2 cups quinoa QQ All-purpose flour QQ ¼ cup chicken broth QQ Apple cider vinegar QQ Mayonnaise QQ Maple syrup QQ Pita for serving chicken, optional

DAIRY/FROZEN: QQ 1 bag frozen peas QQ 1 package puff pastry (2 sheets) QQ 1-2 cups shredded mozzarella

QQ 15-oz. canned (or frozen puree) butternut squash

POULTRY/MEAT/FISH: QQ 2 lb. ground beef QQ 6 boneless, skinless chicken breasts w w w.f leishigs.com

SEASONAL: MEAL PLANNERS

Sunday PREP LIST:  Sweet Potato Curry  Mashed Potatoes  Quinoa  Meat for Shepherd’s Pie  Roasted Broccoli + Garlic  Herb Dressing  Marinated Chicken Kabobs

(see page 80 for recipes)

JANUARY 2019

Fleishigs

SEASONAL: MEAL PLANNERS

DINI KLEIN'S TIPS ON GETTING KIDS GUEST EDITOR TO EAT HEALTHY:

Tips on getting kids to try new things? This is our number one topic. My kids weren't born great eaters. I take full responsibility for that! Here are some of my thoughts: NEVER GIVE UP ON KIDS. Some days they will refuse to touch something but a week later when presented differently they may be open to it. Keep trying but never force feed them or push too hard. It's a fine balance!

SWEET POTATO QUINOA BOWLS

MAKE THE EXPERIENCE FUN. Get them involved in assembling that night's dinner. Make a taco bar. Let them decorate their plates with ketchup. Buy fun serving utensils. Let them use cookie cutters to make fun shapes. Let them eat outside or sit on the floor picnic style! Put things on skewers and in buns to make it more approachable. Kids love dip-able foods so keep that in mind. Sometimes giving them choices such as, "do you want chicken first or rice first" helps, because even though they are eating exactly what you wanted them to eat, they feel like they are calling the shots. Dinnertime should be fun! Let them experiment, give them some control, and hopefully everyone can enjoy it! Follow me @prepandrally on Instagram and you'll watch us get through dinner time every night. It's always funny! USE ELECTRONICS! For real! Let them talk about what they are about to eat on video and then show it to them. They will feel like they are making the choice to eat it, and will feel committed to it. I do this with my kids all the time. I got my daughter Jolie to eat salmon for the first time this way! If all else fails let them watch their favorite show while eating. Not ideal but this works many times! REWARDS: I will reward my kids with a special treat if they eat a nice dinner or show me "clean plate club!" The reward can be a cookie or candy, or often chocolate covered bananas (or anything chocolate covered, really!).

Fleishigs JANUARY 2019

w w w.f leishigs.com

CHICKEN KABOBS WITH HERB SAUCE, BROCCOLI AND MASHED POTATOES

Fleishigs JANUARY 2019

w w w.f leishigs.com

SEASONAL: MEAL PLANNERS

HOW IT ALL COMES TOGETHER: (see page 80 for Sunday Prep recipes)

CHICKEN KABOBS WITH HERB SAUCE, BROCCOLI AND MASHED POTATOES PREP TIME: 5 mins RALLY INGREDIENTS: - Chicken kabobs - Broccoli (reserve half for Wednesday) - Mashed potatoes (reserve 1 1/2 cups for Thursday) - Herb dressing If you haven’t done so already, cook the chicken according to directions in the Sunday Prep. Heat chicken and mashed potatoes, covered, and broccoli, uncovered, at 300°F for 25-30 minutes until heated through. Serve chicken with mashed potatoes and broccoli. Serve with herb dressing. These can be served on skewers to dip into sauce or even in a pita for a more kid-friendly serving option.

SWEET POTATO QUINOA BOWLS PREP TIME: 5 mins RALLY INGREDIENTS: - Sweet potato curry (reserve 2 cups for Thursday) - Quinoa Heat the oven to 300°F. Place sweet potato curry and quinoa into baking pans and cover. Heat for 30 minutes or until warmed through. Serve quinoa in bowls topped with the sweet potato curry. Garnish with fresh rosemary if desired.

POTATO, BEEF, AND SQUASH SHEPHERD’S PIE WITH PEAS PREP TIME: 15 mins RALLY INGREDIENTS: - Meat - Mashed potatoes Fleishigs Editor’s Tips: We used a can of pumpkin puree, it was easy enough to find and work with. Preheat oven to 400°F and grease a 12-inch ovensafe skillet (or baking dish) with cooking oil. Spread meat to coat the bottom of the pan. In a medium bowl, combine mashed potatoes with canned butternut squash puree. Spread mixture over the meat to cover. Spray with a light layer of cooking oil and bake for 25- 35 minutes until heated through and top is golden. Serve hot.

10% off any of the 3 subscriptions available on prepandrally.com Use promo code: FLEISHIGS

CALZONES PREP TIME: 20 mins RALLY INGREDIENTS: - Sweet potato curry - Broccoli - Herb dressing, optional Preheat oven to 400°F and line two baking sheets with parchment paper. Cut each puff pastry sheet into four even squares , to make a total of 8 squares. Roll each one out slightly to make larger and thin out. Working one at a time, spoon 2-3 tablespoons of sweet potatoes (from the curry) into the center of each square and top with 1 tablespoon of shredded mozzarella cheese. Fold over into a triangle. Seal the edges by pressing the tines of a fork into the dough all along the opening. Set on the baking sheet and continue with remaining squares, being sure to leave some space between the calzones. Bake for 20-30 minutes until puffed, golden, and crisp. Serve hot. Heat broccoli for about 10 minutes, until warmed through. You can also prepare a side salad with herb dressing to round out the dinner. JANUARY 2019

Fleishigs

SEASONAL SEASONAL: MEN COOK

C ooking dinner is a daily duty that has traditionally fallen on the shoulders of women. As financial responsibilities merge and twoincome homes become the norm, household responsibilities shift. Cooking dinner has transcended gender to become a household task delegated to the spouse who prefers cooking (or from a practicality standpoint, is able to do so.) Simply put, some men love to cook and some women really don’t. We spoke with Dov Dahan, Shmuly Brummel and Sam Axelrod, three working fathers who share a common love of cooking and cook dinner for their families every night.

REAL MEN CAN COOK 50

Fleishigs JANUARY 2019

w w w.f leishigs.com

SEASONAL: MEN COOK

DOV'S CRUNCHY OVEN BAKED PARGIYOT I love pargiyot and make various recipes using these boneless, skinless chicken thighs quite often. There are so many options. I use the Pereg brand of breadcrumbs, but feel free to use your favorite. Make sure the crumbs taste good on their own as they bring a lot of flavor to this dish.

Turn to page

for recipe

JANUARY 2019

Fleishigs

SEASONAL: MEN COOK

ov Dahan and his wife Annette are partners in every sense of the word. Beyond being life partners in marriage, they operate a successful modest clothing line called Esteez. They share their daily adventures on Instagram @esteezonline where they sometimes talk business, but mostly spread positivity and good vibes. Dov cooks dinner every night, which allows his wife to catch up on extra work and spend time with their kids. In reality, he is cooking dinner because he loves it. “I love the satisfaction that I feel from a well prepared meal. We have so many unfinished projects, from office work to home improvement projects. But when it comes to dinner, there is always a beginning, middle, and end that I find extremely satisfying.” “My Moroccan mom was a stay-at-home mom of eight and it felt like she was always in the kitchen. I was always drawn to the energy and the aroma in the kitchen and enjoyed spending time with my mother, watching her cook and eventually cooking myself.” Dov’s earliest cooking memories go back to age nine, growing up in Israel, when he fondly recalls standing on a stool making eggs. “I grew up in a Moroccan home, but we lived in an Ashkenazi neighborhood. My mother was always inviting guests for Shabbos, and to make people feel comfortable, used to cook what I call ‘Moroccanized-Ashkenazi’ food. To this day I love shmaltz and herring.” The flavors he grew up with play a large role in the dinners he prepares. Follow his Instagram food account @yodayahan and you will be met with dishes that are full of spice, life, and Middle Eastern flavors. He encourages his kids to try everything. It can take ten times to get a child to like a food and Dov has found success in this approach. “Cilantro is the only food I can’t get them to enjoy, and if I could, I would put it in everything. They say it tastes like soap, and I say, “How do you know what soap tastes like?’” Dov’s approach to nightly meals is cooking fresh and spontaneously. “I never plan my dinners until I'm in the kitchen. I can’t follow recipes. I'm an emotional cook, so it is just 52

Fleishigs JANUARY 2019

THE FOOD MADE BY THE HAPPY COOK WILL UNDOUBTEDLY COME OUT BETTER. the way I feel.” For Dov, cooking reflects his personality and love of life. “Cooking dinner in my house is always a party. I can not cook without music. You know, if you would give two people the exact same recipe and ingredients, and one cook is in a good mood and the other isn’t, the food made by the happy cook will undoubtedly come out better. Energies in the kitchen will determine the outcome of your recipes.” Brummel is a father of five S hmuly boys and co-owner of a business funding company, Crown Funding Group. His wife is a talented educator and director of a preschool. Shmuly’s involvement in the kitchen began from both a practicality standpoint as well as passion and experience in the kitchen. “My wife and I worked from sheva brachot and on. This pushed me into the mode of taking charge in the kitchen." Shmuly’s parents followed a macrobiotic diet, years before it was hip. He grew up eating tofu, sushi, and brown rice in the days before Whole Foods and health food shops were easily accessible. As a young teenager, however, his parents understood that he may not love every dinner they prepared and allowed him to cook his own dinners, if he so desired. Having that level of independence and space in the kitchen taught Shmuly real-deal cooking

skills and the knowledge to work with what is available. “As a young cook, I was a leftover king...and still am. One of the more popular dinners I make are meat wraps that utilize common ingredients leftover from Shabbos.” Being given that level of independence at a young age has inspired Shmuly to get his kids involved in the kitchen. “Cooking has given my sons real confidence in the kitchen. They can all do some cooking on their own.” Getting kids involved in cooking (when practical) has been proven to encourage healthier eating habits in children. Serving healthy, well-balanced meals is something Shmuly considers when planning weekly dinners. One of the keys to dinner success at the Brummel household is planning. “My wife is pretty organized. We sit down every Sunday for roughly twenty minutes and plan the week. Variety is the key to life for me, I can’t eat the same menu every week. Our approach to planning is to do a three week rotation menu so by the time we come around to the same food it is already three weeks later.” Shmuly also shares that when he is able, he will double or triple a recipe and freeze the extra to have dinners ready for those ultra busy days. “Extra large sheet pans are amazing. I ordered them on Amazon and they fit wall-to-wall in my oven. These trays are incredible for large batch cooking.” This approach and thought process is a lifesaver for large families living a busy lifestyle. “The key to getting your kids to eating healthy is to create a culture of excitement around healthy foods. In my twenties, I managed a produce store and would come home with really exciting fruits and vegetables, which created an environment in my home that healthy food was exciting and something to look forward to. I also make an effort to have prepared produce on the ready. You can have a cantaloupe sitting on your counter for a week and no one will touch it. If you take the time to peel, slice, and plate it, it will be devoured in minutes.” w w w.f leishigs.com

SEASONAL: MEN COOK

SHMULY’S STUFFED MEAT WRAPS Serves: 8 Sauteing the vegetables separately enhances each vegetable's distinct flavor and texture. It also allows you to add some vegetables at the end and customize sandwiches to suit the various preferences in your family.

SHMULY’S STUFFED MEAT WRAPS RECIPE BY SHMULY BRUMMEL

The combination of hummus (we always have leftover after Shabbos) and caramelized vegetables pair surprisingly well with barbecue glazed meat or chicken. Put it all together on a toasted baguette and you’ve got yourself a better-than-takeout dinner.

1 Spanish onion, thinly sliced 3 tablespoons olive oil 3 cloves garlic, crushed 2 cups sliced cremini mushrooms 1 red pepper, thinly sliced 5 cups leftover meat or chicken, evenly chopped 1 (8-ounce) package of pastrami or turkey 1 cup favorite barbecue sauce 1 cup hummus Fresh laffa or baguette, toasted Sliced avocado, optional Heat a frying pan over medium heat and saute onions with 1 ½ tablespoons olive oil until slightly caramelized, about fifteen minutes. Season with salt and pepper. Add the garlic and cook an additional three minutes. Set aside. Next saute the cremini mushrooms until tender. Set aside. Saute the red pepper for five minutes. Set aside. Add leftover meat or chicken and pastrami and saute until warmed through. Add barbecue sauce and cook for five minutes over medium-low heat. Add vegetables and cook an additional three minutes. Spread hummus over laffa or toasted baguette and fill with meat and vegetables. Top with avocado, if desired. Serve immediately.

JANUARY 2019

Fleishigs

SEASONAL: MEN COOK

to Dov S imilarly Dahan and Shmuly

SAM’S HARISSA CHICKEN

Brummel, Sam Axelrod grew up watching his mother cook. “Cooking is my therapy. My food reflects my day and mood.” He always enjoyed cooking and spending time in the kitchen. Sam's cooking style is a fusion of different cuisines and is inspired by Middle Eastern flavors. He is well known for his sophisticated dinners, plating, and use of elegant ingredients. You can follow his cooking adventures on Instagram @axelchef. While he loves experimenting and trying new ingredients, when it comes to kitchen tools, he is all about the basics. “I have cooked sous vide, but I’m not a huge fan,” he reveals. “I use typical methods of cooking...the oven, the stovetop, and basic pots and pans.” His must have tool? A good knife. He recommends the Shun brand.

I recommend using a Pyrex pan for the chicken. It cooks the chicken on another level, achieving a crispness on the outside and juicieness on the inside that would be hard to achieve in an aluminum pan. Turn to page

Sam's cooking is also health focused and he shares that once you get into the mindframe of cooking healthy, it isn’t very hard. “Typically, I think about the protein and vegetables at the same time and then pair it with a healthier carb. I cook with lots of vegetable and very little processed foods. The coolest thing is that because my food is healthy and full of flavor, everyone eats and enjoys. Eating my dinners is a non-issue. My kids always come back for seconds.”

for recipe 54

Fleishigs JANUARY 2019

w w w.f leishigs.com

LEFTOVERS

BUTCHER'S CUT

NG REINVENTING THE MEAL BY LEVANA KIRSCHENBAUM

Nobody has immortalized the wonderful mystique of leftovers more brilliantly and with more wit than Calvin Trillin:

“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.”

D utilitarian, and the idea of reinventing meals is very dear to

FISH SOUP: Do I spot some cooked salmon, tomatoes, potatoes, roasted red peppers, fried onions, a handful flat parsley or other herbs? Excellent! All aboard in a pot, with some water, olive oil, and seasonings if you want to jazz it up. There’s your Meatless Monday dinner!

oes this sound familiar? Thought so! I am nothing if not a

me; it is indeed a frequent theme with my Cooking Demo guests, who watch it with some of the thrill reserved for magic shows. It is not just that I hate to see anything go to waste (who wants to sound like a thrifty goodie goodie? Not me!), but much more importantly, because recasting the remains of last night’s meal into an entirely revamped and enticing new dish establishes you, the cook, as creative, bold and resourceful. A regular makeover artist. As excitingly, you will create a whole different new dish each time, with endless permutations depending on what you have on hand, at a negligible cost, in minutes, no recipe needed whatsoever. Gosh, who wants to eat bits and pieces of lox, or grilled veggies, or chopped liver, or anything, as is from a previous meal? No wonder they get tossed out so often, after getting reshuffled in every corner of our refrigerator, as they often look so unappealing. But suppose you wrap them carefully, thoughtfully, and respectfully, you will be amazed how they are calling out to you to remind you just how many hats they can wear, each one more becoming than the next! If you can recycle in style, then more power to you! But here is the essential condition: We are only talking about leftovers gathered from good wholesome meals: that is implicit. Leftovers from junk are junk, period. Why try recycling a dish that was worthless to begin with? I will take just some Shabbos leftovers, the perfect and most recurring example. Make room for Meatless Monday and have a meat leftover party on Sunday night! Remember these are just suggestions, as elastic as you make them.

PATÉ: Oh boy you’ll have fun with all the goodies you have on hand: chopped liver, roast chicken, smoked turkey breast, shallot, a little brandy, fresh thyme leaves and ground pepper. Mince half the ingredients, grind the other half until smooth; mix thoroughly, and press the mixture firmly in a mold (no cooking!) Chill and slice it, and serve on good bread or crackers, with tiny cornichons and a good grain mustard. PASTA BOLOGNESE: Your kids will love you, I guarantee it! Do you have a respectable size chunk meatloaf left, or even a few meatballs? Crumble the meat in a skillet, warm it up with good quality marinara sauce, and toss in some cooked pasta. STEAK SALAD: Slice steak thinly, and mix with salad greens and your favorite salad dressing. BREAD PUDDING: Using your hands, mush your leftover challah with some eggs, some plant milk, a little coconut oil, raisins, apricot jam, and maple syrup. Pour into a mold or smaller muffin molds and bake. Levana Kirschenbaum has twenty-five years of experience as a chef, caterer, and teacher and is the author of "Levana Cooks Dairy Free! Natural and Delicious Recipes for Your Favorite Forbidden Foods" and "The Whole Foods Kitchen". She lives in New York City. JANUARY 2018

Fleishigs

WORK FOR YOUR DINNER

MODERN HEIMISH

By Chef Isaac Bernstein

w w w.f leishigs.com

like to pretend W ethat we learn how to cook by starting with simple, no-fuss recipes and just growing from there, when in reality, dicing onions and grating potatoes gets kind of boring. When I was first learning how to cook, I would read cookbooks, often with a heavy focus on French cooking. Seemingly simple French dishes are incredibly complex and have many steps. So you jump in, buy all these fancy ingredients, spend a ton of money, then end up with a dish that tastes nothing like it did that one time you ate it at a restaurant. My own breakthrough came when I started to focus less on authenticity and more on nostalgia. Capturing the flavors of a dish that brought me fond memories and using the techniques from the original to help me capture that. Cassoulet is a classic example of this. Traditionally made with duck confit, fancy beans, and a whole bunch of pork products, cassoulet doesn’t sound like a kosher weeknight meal to me. It sounds like a project. However, by breaking down the dish, you can prep all these wonderful components which you can use for many other dishes, and slowly work on the project in your free time until you're ready for that grand finale dinner. This makes a perfect Friday night entrée, or for me, the ultimate weeknight dinner. Be warned: You better make a big batch, this stuff lasts in the fridge.

JANUARY 2019

Fleishigs

MODERN HEIMISH

Magical chicken confit

DAY 1: Start by making chicken confit. It’s just like duck confit, just cheaper and easier to source. Take 6 chicken legs, without the back bone. The back bone is that big piece of bone many butchers leave attached to the thigh, which just takes up room in the pot and in your fridge. Generously season the legs with equal parts of sugar (use brown for more depth) and kosher salt. You should weigh the ingredients so its truly equal, but I have eyeballed it many times and the world didn’t end. The legs should be fully coated. If you want, throw a bay leaf in there, some thyme, maybe some peppercorns and coriander. All these additional ingredients offer subtle enhancements, but they aren’t mandatory. Put the chicken into a zip lock bag and put into the fridge for a minimum of 12 hours and up to 24. While the chicken is curing, make the garlic confit. Take a 1 lb. of garlic cloves, place in a microwave safe container, cover with canola oil, and microwave for approimately 5 minutes until garlic is soft. Alternatively, you could do this on a stovetop, but why clean another pot?

Confit garlic adds umami

Fleishigs JANUARY 2019

Next, soak 1 lb. of white beans in water in the fridge. At this point, I like to dice 2 carrots, 2 stalks celery, and 2 onions. Then, I sweat them in 3 tablespoons canola oil or duck fat until soft. Season with salt and pepper to taste. Once nice and aromatic, set aside to cool, and then refrigerate. Next, sweat 3 of your favorite sausages. I like kielbasa, because its garlicky and delicious. Add about a pound of cubed kosher bacon or pastrami (the black pepper and coriander doesn’t kill the flavor, just makes it more heimish), just to get a little color. Let it cool. Have in mind, this step is optional.

Garlic herb breadcrumbs bring the crunch factor

DAY 2: ...or in the middle of the night if you're like me. Rinse chicken and pat dry, then place into a baking pan. Cover with canola oil, or if you’ve got money to burn, duck fat. Throw in a few cloves of garlic, a bay leaf, and a few sprigs of thyme. Bake in the oven at 175°F for approximately 6 hours, sous vide at 159°F for 8 hours, or cook in an Instant Pot on high pressure for an hour. Let chicken cool so it will be easier to handle, and so it can relax before being smothered in the rest of the ingredients. Cook the beans until tender, replace the water, add a bay leaf and cook covered with water until tender, then strain. I mash 1/3 of the beans and leave the rest whole. Combine beans, meats, chicken, a

handful of roasted garlic, and sweated vegetables in a casserole dish. Cover with chicken stock and cook at 300°F until bubbly and your kitchen smells like you're about to break your diet. To make garlic breadcrumbs, toss some toasted breadcrumbs (such as panko) with garlic oil from the garlic confit. Remove cassoulet from the oven and top with garlic breadcrumbs and salt. Enjoy (preferably with some nice people)!

SOME SHORTCUTS: 1. Use an Instant Pot to confit the chicken. 2. Use canned white beans instead of making them fresh. 3. Use store bought garlic and herb flavored panko crumbs to top cassoulet.

Chef Isaac Bernstein has gained tremdous accolades as the founder and visionary chef of Epic Bites, where he created legendary multi-course dinners. He is responsible for revolutionizing kosher takeout with his Pom-Prime Shabbos Menu. w w w.f leishigs.com

COOKBOOK REVIEW

KOSHER

A Simple, Modern Approach to Cooking Kosher Kushner’s third K imcookbook brings a

modern, fresh collection of kosher recipes that are at once simple, yet standout. At first glance, the graphic design, photos and layout are beautifully arranged and organized. The 205 page, 100+ recipe cookbook (impressively published by Weldon Owen) is full of bright, gorgeous photos shot by the talented Kate Sears and styled by (Israeli-born) food stylist extraordinaire Hadas Smirnoff. I  Kosher is an easy to read book with clear cooking instructions. There is a fresh, laid back vibe to the book that represents Kim’s cooking style and approach to food. She has managed to lay out her kitchen tool essentials, pantry, fridge and freezer, and spice shelf must-haves, plus some extra essentials, if you’re feeling fancy, into a clearly illustrated two-page spread in the beginning of her book, and even included some amazing tips as well! The book begins with the chapter ‘Ready to Go’, and includes recipes and prepared ingredients Kim always has on hand that make throwing together a meal as easy as 1-2-3. She also shares what she calls ‘sip’ -a word she invented for sauce and dip- one recipe that can be used in many ways. This chapter is a great beginning to the thought process and cooking philosophy consistently shared in I  Kosher. The book is full of practical tips and represents a fresh approach to

Fleishigs JANUARY 2019

cooking kosher and cooking for a crowd, all while using good-foryou ingredients. It isn’t billed as a healthy cookbook, but it clearly shares produce-driven, minimally sweetened recipes that look stunning. From the ‘Ready to Go’ chapter, Kim moves along to Appetizers & Nibbles (standout wine & cheese and Farmers’ Market boards are included), Brunch, Quick StoveTop Mains (like vegetable curry, gingery healing broth and redrubbed baby lamb chops), OnePan Meals (like the crispy chicken and rice, pictured to the right), Hot, Slow & Simmered (include sticky chicken thighs in fig sauce & overnight chicken hamim stew), Salad & Sides (which include the must-try kadaif nests filled with spinach and caramelized onions), and a final Dessert chapter (which include her famous biscotti and other treasures like one-bowl Nutella brownies). Throughout the book, there are pops of family photos and lifestyle shots that are beautifully photographed and add extra pizazz. Food always comes to life surrounded by family and and friends, a message strongly expressed throughout Kim's book. I  Kosher will appeal to cooks on every level, but is specially appealing to cooks looking for easy entertaining ideas and fresh, clean dinner recipes that are sure to become family staples.

CRISPY CHICKEN & RICE WITH SWEET POTATO & LEMON SLICES Serves 4–6 Chicken, rice, and sweet potato slices all roast together in the oven, releasing juices and flavors that will make your mouth water. I know that most people might not opt for rice and potatoes in the same sitting, but I love the contrast of the soft, buttery sweet potato slices against the bright lemons and crunchy rice. If you’d rather leave the potatoes out, feel free to do so . . . but I’m warning you that the experience just won’t be the same! If you don’t have a whole butterflied chicken, feel free to use chicken pieces, skinon and bone-in.

ABOUT KIM Kim Kushner was raised in a Modern Orthodox home in Montreal, Canada, and spent summers with family in Israel. Kim learned to cook from her Moroccanborn mother, before graduating from the Institute of Culinary Eduction in Manhattan. She has developed recipes for Food & Wine and Chile Pepper magazines and has worked as a private chef. In 2005, she launched Kim Kushner Cuisine. In 2013, she published her first book, The Modern Menu, followed by The New Kosher in 2015. Kim lives in New York City with her husband and four children.

Turn to page

for recipe

w w w.f leishigs.com

MAKEAHEAD TIP  Chicken with sweet potato and lemon slices (without the rice) may be marinated and stored in the fridge for up to 24 hours. Add the seasoned rice and boiling water just before cooking.  Can I freeze it? Do not freeze.  Crispy chicken and rice with sweet potato and lemon slices may be reheated, uncovered, in a 350°F (180°C) oven for 10 minutes.

JANUARY 2019

Fleishigs

TRAVEL

Fleishigs JANUARY 2019

w w w.f leishigs.com

TRAVEL

WRITTEN BY CHAYA RAPPOPORT

f it feels like everyone on your Instagram feed is traveling to Peru, it’s probably because they are.

Peru is having a major moment; tourism there is growing faster than in any other South American country, and it’s easy to see why. With everything from glacial mountains to beaches, lush jungles to desert, the country’s appeal is endless. Intrepid hikers, adventurous tourists,

and ardent history buffs alike will all find something that’ll capture their fancy. I just returned from a month-long backpacking trip to Peru, and it’s safe to say I fell in love. Below, read my recommendations for can’t-miss spots, when to go, what to do, and what I wish I knew before I went.

JANUARY 2019

Fleishigs

TRAVEL

CUSCO

From Arequipa, take a bus to the ultimate destination: Cusco. With colorful locals, cobblestone streets full of alpacas, and markets filled with brightly hued knit hats and sweaters, Cusco’s got undeniable charm. From Cusco, take a day trip to hike the natural wonder that is Rainbow Mountain, visit the Maras Salt Mines and the Moray ruins, and spend some time watching the weavers in the town of Ollantaytambo in the surrounding Sacred Valley.

LIMA

NAZCA LINES

Want to see the Nazca Lines? They’re located right near Huacachina. You can take a special plane from the airport in Ica to fly over the lines and see them for yourself.

Sure, you’ve heard of Machu Picchu, but there’s a whole lot more to Peru than just that. The capital city of Lima has a beautiful historic center, and art and history museums (check out the Museo Mario Testino!) galore. Lima’s most upscale district, the Miraflores, is right along the coast and full of trendy bars, boutiques, and luxury hotels. Weather permitting, you can surf in the ocean, go paragliding in Parque Raimondi, or rent a bike and cruise along El Malecon, the area’s scenic cliff top walkway, stopping in the famous Parque del Amor to ogle the views. At night, don’t miss the water and light show at the Parque de la Reserva, which is right across Peru’s national soccer stadium.

Fleishigs JANUARY 2019

w w w.f leishigs.com

AREQUIPA From Ica, take a 12-hour bus to Arequipa, the famous white city. Framed by 3 volcanoes, it’s filled with buildings constructed from sillar, a white volcanic stone. There’s plenty to do in the city, but Colca Canyon is the region’s main attraction. It’s one of the deepest canyons in the world, and you can tailor it to your schedule and hike it in three days or one. If you’re lucky, you’ll glimpse an Andean Condor while there.

HUARAZ If you came to see the Andes, you’ll want to head to the town of Huaraz next. Located in the region of Ancash, it’s a (bumpy) 8 hour bus ride from Lima, and it’s known as a mecca for avid hikers and trekkers. Give yourself a day or two to acclimate before attempting any serious treks; the city sits at 10,000 feet above sea level and all the hikes are even higher, so make sure you’re good to go. Begin the acclimatization process by hiking Laguna Wilcacocha, which winds through a charming mountainside farming village, and Laguna Paron with its electric turquoise waters, half day hikes which’ll take you to 12,000 and 13,000 feet respectively. JANUARY 2019

Fleishigs

TRAVEL

KNOW WHEN TO GO Peak season in Peru coincides with winter, or dry season: May through October, with the highest number of visitors coming in July and August. During dry season, you can expect sunny days and chilly, or even freezing nights, especially at higher altitudes and in mountain regions. For those looking to do lots of trekking, dry season is best. But there are plenty of reasons to visit during rainy season, Peru’s summer months, too: the weather is warmer, the crowds are smaller, and the scenery is lush and green, especially in the jungle areas. It does, however, have its cons: hikes and treks can get muddy and nearly impassable and visibility in certain areas such as Machu Picchu can be poor, due to rain and mist.

MACHU PICCHU

If you do choose to go during rainy season, keep in mind that the rainiest months are from January through April, and that that may affect the activities you plan to do.

Fleishigs JANUARY 2019

Of course, you’ll want to visit the breathtaking ruins of Machu Picchu, one of the 7 New World Wonders. There are a number of ways to do it- via the Inca Trail (be sure to book months in advance; passes are limited), through the Salkantay Trek, or simply by taking a train to the base town of Aguas Calientes and hiking or bussing up from there. If you’re looking for adventure, think about booking an Inca Jungle tour. You’ll mountain bike down the thrilling Abra Malaga pass, raft Grade lll rapids, soak in thermal hot springs, zip-line over the Urubamba mountains and finally, trek to Aguas Calientes and Machu Picchu. Whichever option you choose, be sure to bring plenty of mosquito repellent. Aguas Calientes is surrounded by jungle and Machu Picchu is a cloud forest, so both can get humid and buggy. If you want to see more of the jungle but don’t want to head all the way to Iquitos (which borders the Brazilian Amazon) consider taking a bus to Manu Biosphere Reserve, a national park rich in biodiversity and home to jaguars, monkeys and caimans. From Cusco, you can also take a 7 hour bus to Puno, where you’ll see Lake Titicaca, the highest navigable lake in the world, and explore the floating Uros islands, still inhabited by the present day Uru tribes.

w w w.f leishigs.com

TRAVEL

HUACACHINA

If you need a break after the cold and exertion in Huaraz, head to Huacachina in the province of Ica. It’s a 5-hour bus ride from Lima, but the little desert oasis town, surrounded by sand dunes as far as the eye can see, feels like another world entirely. Go sandboarding and dune buggying in the dunes, take a boat ride across the oasis, and while you’re in the area, take a trip to the red beaches of Paracas and visit the penguin and sea lion filled Islas Ballestas, a.k.a, the Peruvian Galapagos.

WHAT TO WEAR?

Depending on where you’re going, you’ll want to pack a variety of clothes for your trip. Bring a warm hoodie for cold nights, thermal layers, leggings and good wool socks for hikes and treks and a thin raincoat in case of rain. Bring a bathing suit if you’re heading to the beaches or the desert, and one or two lighter outfits for warmer weather. In terms of shoes, a good pair of hiking boots, sneakers for walking around the cities, and a pair of sandals like Tevas are all you need. Hats, scarves, and gloves could come in handy on some of the colder multi-day treks, but you can buy them there- they’re cheap, colorful, and wonderful souvenirs to take home. You’ll need a down jacket for most of the serious treks, but if you’re backpacking and want to save space, or simply don’t want to bring one along, you can rent one in any of the major cities, along with any other hiking gear you might need.

big cities like Lima, Arequipa THE SLEEP The and Cusco have a multitude of accommodation options, ranging from SITCH low-key hostels to upscale, boutique hotels. Airbnb is a great option in those cities too; you can find everything from penthouses to rooftop apartments for great prices. There are even a few upscale hotels in the town of Aguas Calientes. In smaller towns and cities like Huaraz, expect to stay in modest, simple hostels. Most hostels have private room options you can ask about; also be sure to ask if there’s a kitchen for guests on premises so you can prepare food. Some of the hostels can be quite basic (no wi-fi and freezing showers are common) but on the plus side, they’re incredibly cheap. On multi-day treks, your trekking company will arrange camping or hostel accommodations for you.

PASTORURI GLACIER Continue on with Pastoruri Glacier, which is located in the Huascaran National Park, a UNESCO World Heritage site that encompasses most of the famous Cordillera Blanca mountain range. Along the way, you’ll see a field full of endangered Puy Raimondi, mineral lakes, and llamas and vicunas before finally climbing the glacier. At 17,000 feet, it’s quite high, and it snows often- bring warm gear. Another famous hike in the park is the scenic (but challenging!) Laguna 69, the 4-day Santa Cruz trek. For the really intrepid who are willing to go without showers and electricity and brave extended high altitudes, there’s the 8-day Huayhuash circuit, considered one of the best trekking circuits in the world.

JANUARY 2019

Fleishigs

TRAVEL

Fleishigs JANUARY 2019

w w w.f leishigs.com

TRAVEL

recipe SOPA DE LENTEJAS WITH SALSA CRIOLLA Yields: 6-8 servings

I had this lentil soup at a vegan restaurant in Cusco, and it was so good I knew I had to come home and recreate it. At the restaurant, they served it topped with smoked oyster mushrooms, edible flowers, a perfectly halved and sliced avocado, tortilla chips made from an heirloom variety of homegrown corn, and a spicy salsa criolla. I didn’t go as far as growing my own corn to grind into tortilla chips (I have my limits), but luckily, the soup’s just as good without it. Spicy and filling, it’s a hearty blend of lentils, carrots, and chunks of potato, flavored with cumin, onion, and garlic. The salsa criolla, a South American salsa composed of sliced onions, herbs, chilis, and tomatoes, adds a piquant sharpness that wakes everything up, and the buttery avocado rounds it out to make it a whole meal. You won’t miss the homemade tortilla chips, trust me, storebought is more than fine.

For the soup: 2 tablespoons vegetable oil 1 large onion, diced 3 garlic cloves, minced 2 tablespoons tomato paste 6 cups vegetable stock 1 pound brown lentils 2 bay leaves 2 teaspoons cumin 4 potatoes, peeled and cubed 3 medium carrots, peeled and sliced into ¼” coins 2 medium tomatoes, diced 2 teaspoons aji amarillo paste or 1 tablespoon sriracha For the salsa criolla: ½ medium red onion, finely diced 1 aji amarillo or jalapeno pepper, seeded, deveined, and finely chopped 2 tablespoons parsley, chopped 1 clove garlic, minced 1 small tomato, finely diced Juice of 1 lime Salt, to taste Black pepper, to taste To serve: Salsa criolla, recipe above Sliced avocado Tortilla chips Hot sauce Parsley Lime wedges

Heat oil in the bottom of the soup pot. Toss in garlic and onion. Cook over medium heat until slightly softened, about 5 minutes. Add tomato paste and combine with onion and garlic, scraping up any bits that may have gotten stuck to the bottom. Add lentils, bay leaves, cumin, and vegetable stock. Bring to a boil and cover. Let simmer over medium heat for 20 minutes. Add potatoes, carrots, tomatoes, and aji amarillo paste. Bring back to a boil, then cover and turn down to medium again. Cover and let cook for about 20 minutes. While soup cooks, make the salsa criolla: cover diced onion in ice water and let sit for 5 minutes. Drain. Combine onion with hot pepper, parsley, garlic, tomato, and lime juice. Season with salt and pepper. Refrigerate until needed. Taste soup and season with additional salt and pepper, if needed. Add another cup or two of vegetable stock to thin, if desired. Serve in bowls topped with salsa criolla, crispy tortilla chips, sliced avocado, and parsley.

JANUARY 2019

Fleishigs

TRAVEL

CEVICHE: PERU’S NATIONAL DISH

Fleishigs JANUARY 2019

w w w.f leishigs.com

TRAVEL

recipe Ceviche is served and enjoyed all across South America, but Peruvians do it best, which is no surprise considering the dish is widely considered to have originated there. Apparently, in its earliest iteration, fish was marinated in fermented passion fruit juice or chicha, a drink derived from maize. Today, it’s given a quick cure in either lime or naranja agria (bitter seville orange) juice, flavored with salt and pepper, and topped with thinly sliced onions and chili peppers. In Peru, cevicherias serve it alongside slices of boiled sweet potato, large kernels of Choclo corn, toasty, salty Cancha (corn nuts) and fried plantains. Some places even serve it with a small glass of the marinade, called leche de tigre, alongside the fish. It’s easy to recreate at home- just make sure you’re using the freshest fish, achieving an even dice, and letting it marinate for the recommended time. Any longer than that, and the fish could begin to fall apart. Note: Citric acid (in this case, lime juice) causes the proteins in the fish to unravel and appear cooked via a process called denaturing. It does not, however, kill bacteria or parasites, so buy top grade fish, the freshest you can find, ensuring it has little to no smell and firm, translucent skin.

CEVICHE Serves: 4

1 ½ pounds fresh sea bass 1 tablespoon salt, or more to taste 1 red onion, thinly sliced ¾ cup freshly squeezed lime juice ¼ cup freshly squeezed orange juice 1 aji amarillo pepper, seeded, deveined, halved, and thinly sliced Fresh cilantro or parsley, to taste To serve: Cancha (corn nuts) Boiled choclo (large kernel corn) Boiled sweet potato, thickly sliced Fried plantain slices Lime slices

Cut the fish into small cubes. Place in a glass bowl and cover with cold water and 1 tablespoon of salt. Cover and refrigerate for 15 minutes. Rinse the fish to remove the salt. Place fish, half of the sliced onions, and the aji amarillo pepper in a glass bowl. Pour the lime juice and orange juice over the mixture. Cover and refrigerate for about 15 minutes. Taste the ceviche and add additional salt if needed. Divide ceviche between serving bowls, then top with remaining sliced onions, a sprinkle of finely chopped parsley or cilantro, and serve with desired accompaniments.

APETITO ABUNDANTE Peru is fast becoming renowned as a culinary destination. In 2017, it was named “World’s Leading Culinary Destination” for the sixth year in a row by the World Travel Awards, and its capital city, Lima, is home to 3 of the world’s Top 50 Restaurants. Dishes like lomo saltado, ceviche, and cuy (guinea pig!) attract self-proclaimed foodies and serious gourmands from all over the world. While that might not mean much for the kosher traveler, you still have options. Peru’s noted for its chocolate and coffee, of which you can find many kosher certified versions, and some of the country’s most popular snacks, like plantain chips and cancha

(corn nuts) are available with kosher symbols throughout the country. Beyond that, your best bet is to bring shelf stable foods along for main mealsthink packets of tuna, cans of sardines, and bags of oatmeal, as well as a small electric pot to cook in. You’ll find eggs (quail eggs are especially popular) in the many bustling, outdoor markets all over the country, as well as over 3,000 varieties of potatoes, giant cobs of corn called choclo, and quinoa, all of which Peru is famous for. Another thing you’ll find at the markets? Fresh, local and cheap organic produce. The tropical fruits are delicious (try maracuya and granadilla) and the

avocados are buttery, plentiful, and when topped with a squeeze of lime and scooped up with plantain chips, a totally bona fide lunch or dinner. When you’re really craving a hot meal, there’s a Chabad in Lima, which is open year round and where you can eat Shabbat meals and buy food to take along with you. Chabad in Cusco is open during high season and hosts Shabbat meals and provides takeaway during the week. And make sure you try a pisco sour (or several) a Peruvian cocktail made with pisco liquor, sour citrus juice, and Angostura bitters. No trip to Peru is complete without one.

JANUARY 2019

Fleishigs

TRAVEL

BITS OF ADVICE Peru4Jews.net provides travel tours for the kosher traveler, and customize tours for your group. They offer fully arranged tours with reliable tour guides and drivers to attractions like the Inca Trail, Machu Picchu, Cusco and Tambopata National Reserves. Beyond travel details, kosher meals (prepared by Chabad of Lima) are provided as well. You can order kosher meals through Peru4Jews.net even if you do not book tours with them. Chabad of Lima is a great resource for additional questions. There is also a kosher restaurant in Lima called Bobe’s Kitchen which serves as a small kosher market as well. Chabad of Cusco offers meals and kosher food for Shabbat, Yom Tov and operate a meat and dairy restaurant, but are closed during the rainy season. Visit their website www.chabadcusco.org. for more information.

ONE

THREE

FIVE

SEVEN

NINE

Though you can fly from region to region, most people use busses. They’re cheaper and more convenient, but don’t settle for the cheapest bus operators. Paying a little more will guarantee you a safer route, nicer bus, and overall more comfortable travels. Reputable companies include Cruz del Sur and Oltursa.

The altitude in highland towns like Cusco and Huaraz can leave lowlanders dizzy and gasping for breath after climbing a simple staircase, so give yourself plenty of time to acclimate. If you’re feeling symptoms of altitude sickness, don’t go any higher. Coca tea is said to help, as does staying hydrated, getting enough sleep, and eating carbohydrates. If you think you’ll have trouble acclimating, talk a doctor beforehand about taking altitude pills.

You’ll see lots of women and children in traditional dress, especially in Cusco and Huaraz; be respectful and don’t take any pictures without asking for permission first. Expect to pay a few soles for a photo, as they make their living by charging tourists for photos.

Uber is available in Lima and some of the other big cities, although regular taxis are quite cheap.

Keep change on you for visiting the markets, or for buying souvenirs from roadside stands. There are ATMs almost everywhere, but you’ll be charged a fee every time you withdraw money.

TWO The tap water in Peru isn’t safe for drinking, so avoid even brushing your teeth with it. Water bottles are sold everywhere and most hotels will provide you with one.

Fleishigs JANUARY 2019

FOUR Pack tissues and sanitizers, as many public restrooms are without.

SIX Lots of Peruvians don’t speak English, so brushing up on your Spanish or even learning a few rudimentary words can be infinitely helpful, and even necessary at times.

EIGHT The locals are highly eco-conscious, and you’ll hear about Pachamama, Mother Nature, all throughout your trip. Be respectful of the environment, don’t litter, keep things as clean as possible, and remember, above all, to come with an open heart and open mind. Peru is one of the most beautiful countries in the world and whether you’re there for a week or a month, you’re sure to have the trip of a lifetime.

TEN The Peruvian currency is Sol, (the exchange rate is around 3 soles to a dollar) and public restrooms at historical sites, national parks, and on hikes and treks usually require a fee of one or two soles, so keep change on you.

w w w.f leishigs.com

LOMO SALTADO Serves: 4-6 You’ll find lomo saltado in practically every restaurant in Peru, and for good reason- it’s totally delicious. The stir fry, which consists of a juicy, spicy mixture of sauteed beef, vinegar, tomatoes, soy sauce, and onions, originated as part of the Chifa culinary tradition, which fuses Chinese ingredients with traditional Peruvian ones, by way of Chinese immigrants to Peru. Today, it’s a dish that’s celebrated as being representative of the blend of cultures, and it’s usually served with both potatoes and rice, in a nod to its dual heritage. Notes: If you can’t find the Aji Amarillo pepper in your local grocery store (it’s native to Peru, so finding it can be a challenge) substitute a fresh cayenne pepper in its stead. If you like things a little less spicy, only use ½ the pepper.

Turn to page

recipe

JANUARY 2019

Fleishigs

RECIPE INDEX

APPETIZERS + SIDES 81 76 76 76 80 81 81 78 80 76

Roasted Potato Wedges Caesar Salad Roasted Cauliflower Experience Sausage Collard Greens Saffron Rice Roasted Sweet Potato Wedges Edamame Polenta Best Quinoa Confit Tomatoes

MAIN DISHES 12 Rib Steak 80 Chicken kebab with herb sauce 80 Sweet potato curry 80 Shepards pie with beef and squash 80 Sweet potato calzones with ground beef and broccoli 78 Sheet Pan Cod with Green Beans and Potatoes 43 Slow Cooker Chicken Posole 81 Kibbeh Pie 78 Goulash 58 Chicken Cassoulet 81 Oven Fried Schnitzel 53 Meat Wraps 77 Lomo Saltado 71 Ceviche 77 Roasted Chicken with Crispy Rice & Sweet Potatoes

GE GUEST EDITOR

DINI KLEIN'S TIPS FOR COOKING IN ADVANCE: 1. MARINATE PROTEIN OF CHOICE ON SUNDAY to be cooked for

Monday or Tuesday evening's dinner. Additionally, you can assemble a casserole on Sunday, store it unbaked (and covered) in your fridge and bake it later in the week.

2. YOU CAN PRE CHOP, AND SEASON ALL YOUR ROASTED VEGETABLES and

then simply throw it in the oven the night you'd like to serve it so that dinner can be ready with no prep time, only hands-off cook time! There are always options and you can chose to cook certain items on Sunday or just bang out the prep and cook fresh that night.

3. STORE YOUR VEG IN SEAL TIGHT CONTAINERS or bags lined with paper towel to absorb excess moisture and maintain freshness.

4. THINK ABOUT WHAT STORES BEST and what should be served first to maintain freshness. For this reason, on my Prep & Rally meal plan, if we have fish on the menu it will always be served Monday. Tuesday and Wednesday are generally chicken and/or meat. And Thursday is a vegetarian/dairy option that can be cooked somewhat fresh. For example a quickly assembled and freshly cooked pizza using the pre-roasted onions and eggplant from Sunday. Or a quick quiche utilizing baked potatoes and peas from Sunday. It's all very well thought out!

DESSERTS & PASTRY 27 Coconut Key Lime Pie 29 Salted Espresso Chocolate Mousse 30 Mini Apple Tarte Tatin

CONDIMENTS 17 16 17 16 16

Chipotle Barbecue Sauce Romesco Sauce Beef Gravy Shallot Wine Sauce Chimichurri

SOUP & EXTRAS 69 21 76 23 78

Sopa de Lentejas with Salsa Criolla Steak Tartare Charred Eggplant Dip Rosie Cocktail Roasted Pears

Local woman in Peru prepping a large batch of white bean salad. Read more about Peru pg. 63. JANUARY 2019

Fleishigs

RECIPES

ROASTED POTATO WEDGES Serves: 6 6 Russet potatoes ¼ cup oil 2 teaspoons salt 1 tablespoon smoked paprika 1 teaspoon black pepper 1 tablespoon herbs de provence 1 tablespoon honey Preheat oven to 375°F. Wash potatoes well and pat dry. Cut into wedges. Mix potatoes with remaining ingredients. Lay out on sheet tray (lined with parchment or foil for easy cleanup) and roast for 35-45 minutes, until golden brown and crunchy on the outside. Best served right away.

ROASTED CAULIFLOWER AND EGGPLANT PUREE Serves: 6 1 head cauliflower,, cut into florets, or 24-ounce bag frozen cauliflower 2 tablespoons olive oil 1 tablespoon savory hawaij seasoning 1½ teaspoons kosher salt, divided 1 medium eggplant 2 cloves garlic ½ cup tahini ½ cup water Juice of 1½ lemons, divided 2 tomatoes, diced 1 small red onion, diced (1/4 cup) ½ cup chopped parsley (plus a few extra leaves, for garnish) Preheat oven to 400°F. Mix cauliflower, hawaij, oil and ½ teaspoon kosher salt and spread out on baking sheet. Roast for 30 minutes, or until roasted and just tender. While cauliflower is roasting, turn on stovetop flame on high. Place eggplant directly on flame and cook for ten minutes, until tender. Set aside onto a plate or piece of aluminum foil and allow to cool a bit. Remove the stem and as much skin 76

Fleishigs JANUARY 2019

as you can from the eggplant. Keep in mind, leaving some skin on actually enhances the flavor, so take off what you can but don’t stress about it.) Place eggplant in the food processor and blend with garlic, tahini, water, juice of one lemon and ½ teaspoon of salt until smooth. Set aside. In a small bowl, combine tomatoes, red onion, parsley, juice of 1/2 lemon, and remaining teaspoon salt. Set aside. To serve: Spread charred eggplanttahini mixture on a platter. Top with roasted cauliflower and garnish with tomato salad and additional parsley.

CAESAR SALAD Serves: 8 1 head iceberg lettuce ½ cup roasted cashews ¼ cup capers 1 cup mayonnaise Juice of one lemon 2 cloves garlic 1 tablespoon sugar 2 tablespoons dijon mustard ½ teaspoon kosher salt ½ teaspoons black pepper 2 cups croutons 1 (6-ounce) pack beef bacon, cooked and chopped into chunks Chives, for garnish Cut iceberg into large chunks or wedges. In a blender of food processor, combine cashews, capers, mayonnaise, lemon juice, garlic, sugar, dijon mustard, salt, and pepper until smooth. Taste the dressing and add more salt and pepper to taste. Drizzle dressing over iceberg. Top with croutons and chunks of beef bacon. Finish with a sprinkle of chives.

SAUSAGE COLLARD GREENS Serves: 6 2 tablespoons olive oil 2 Italian beef sausages, sliced into rounds 6 cloves garlic, thinly sliced 1 bunch collard greens, washed and sliced into 2 inch strips 2 cups chicken stock

Heat a pot over medium heat and add olive oil and sausage rounds. Cook for three minutes, then flip sausages. Add garlic and cook another two minutes. Add collard greens and stir greens with sausages and garlic. Add chicken stock and increase heat to high. Once stock begins to boil, lower heat and simmer, covered, for thirty minutes. Serve hot.

CONFIT TOMATOES Serves: 4-6 1 pound cherry tomatoes (tomatoes on the vine make for a more dramatic presentation, but not necessary) 10 cloves garlic 4 sprigs thyme 2 teaspoons kosher salt ½ teaspoon ground black pepper Extra virgin olive oil, as needed Preheat oven to 300 degrees F. In a 9-inch oven to table dish or baking pan, place tomatoes in an even layer surrounded by garlic, thyme, salt and pepper. Pour enough olive oil to just cover tomatoes, and cook uncovered, until tomatoes are swollen and skins are wrinkled, about 3 hours. Remove tomatoes from the oven, and let cool. Transfer to a small bowl. For best flavor, cover and refrigerate overnight. Bring to room temperature before serving.

TIPS

(continued from page 19)

Use the oil in salad dressings, to drizzle over vegetables before roasting, or as a finishing oil for steaks.

w w w. f l e i s h i g s .c o m

RECIPES (continued from page 60)

CRISPY CHICKEN & RICE WITH SWEET POTATO & LEMON SLICES Makes 4–6 servings For the Chicken 1 tablespoon extra-virgin olive oil 2 sweet potatoes, scrubbed, trimmed, and cut into ⅛-inch slices 1 large yellow onion, cut into ⅛-inch slices Kosher salt, to taste Freshly ground black pepper, to taste 1 lemon (preferably Meyer), scrubbed and cut into ⅛-inch slices Juice of 1 lemon 1 tablespoon Worcestershire sauce 1 teaspoon onion powder 4 sprigs thyme or 1 teaspoon dried thyme 1 whole butterflied chicken, skin-on and bone-in, trimmed of excess skin and fat For the Rice 1 cup long-grain white rice 1 teaspoon light olive oil ½ teaspoon turmeric Zest of 1 lemon ½ teaspoon salt ¼ teaspoon pepper 2 cups boiling water Preheat oven to 375°F. To prepare the chicken, drizzle extra-virgin olive oil into a large baking dish (at least 9 x 12 inches/23 x 30 cm). Add sweet potato and onion slices, season with salt and pepper, and toss them in the oil. Arrange in a single layer in the base of the dish. Place lemon slices over them. In a small bowl, whisk together lemon juice, Worcestershire sauce, onion powder, and thyme. Drizzle over the chicken and rub into the top and underside of the chicken, coating it as much as you can. Place the seasoned chicken, skin side up, in the center of the baking dish. To prepare the rice, rinse under cold running water and drain. Transfer

to a small bowl and stir in the light olive oil, turmeric, lemon zest, salt, and pepper. Scatter rice around the chicken in the baking dish. Pour boiling water directly over the rice (but not over the chicken). Cover tightly with aluminum foil and cook in the oven for 45 minutes. Uncover and cook until crispy, 30 minutes longer.

(continued from page 73)

LOMO SALTADO Serves: 4-6 1 lb. skirt steak, sliced against the grain into 2 inch pieces 2 tablespoons soy sauce 2 tablespoons red wine vinegar 2 cloves garlic, minced ½ teaspoon ground cumin Salt, to taste Black pepper, to taste ¼ cup vegetable oil 1 large red onion, halved and sliced 2 large tomatoes, chopped 1 seeded, ribbed aji amarillo or cayenne pepper, sliced very thinly ½ cup parsley or cilantro, coarsely chopped White rice, for serving French fries, for serving

Marinate skirt steak in cumin, soy sauce, red wine vinegar, salt and pepper for about 15 minutes. Heat a wok or pan over very high heat. Remove meat from the marinade, and set marinade aside. Stir in oil and cook the meat in batches, a few slices at a time so it browns and does not steam. Add marinade to the pan and toss with seared meat. Cook over high heat until the liquid bubbles and reduces. Add garlic, onion, tomato, aji amarillo, and stir for a couple of minutes. The onions and tomatoes should still be crunchy, not mushy. Season with more salt and pepper as needed. Remove from heat, mix with chopped parsley or cilantro and serve with French fries and white rice.

JANUARY 2019

Fleishigs

RECIPES (continued from page 41)

CHOPPED ISRAELI SALAD When you want to add some crunch, try adding toasted pumpkin and/or sunflower seeds. 2 cups diced tomato 2 cups diced cucumber ½ cup finely diced red onion or shallot (optional) ½ cup chopped parsley 1 tablespoon extra virgin olive oil 2 tablespoons lemon juice ½ teaspoon kosher salt ¼ teaspoon freshly cracked black pepper 1 tablespoon za'atar Place all ingredients in a large bowl. Stir to combine and refrigerate until ready to serve.

WILD MUSHROOM RIGATONI Serves: 6 We love using mushrooms for their incredible depth of flavor with minimal calories and lots of vitamin D, particularly helpful in the winter. Sundried tomatoes are also packed with vitamins C and K, iron, and lycopene, an antioxidant associated with lower risk of certain cancers. 2 tablespoons olive oil, divided, plus additional to serve 2 (8-ounce) packages wild mushrooms or portobellos, chopped 8 ounces frozen artichoke bottoms or hearts, thawed and coarsely chopped 2 cloves garlic, minced 1 ½ teaspoons kosher salt Freshly cracked black pepper 4 ounces sun-dried tomatoes, coarsely chopped 1 cup white wine 4 cups vegetable broth or water 1 (1-pound) box spelt or other rigatoni ½ cup parsley, chopped ⅔ cup shredded Parmesan 78

Fleishigs JANUARY 2019

Heat a large, deep sauté pan with 1 tablespoon olive oil over medium high heat. Add mushrooms and sauté until browned. Add artichokes and sauté until golden. Add garlic, season with salt and pepper and stir until fragrant, about 1 minute. Add sun-dried tomatoes, wine, broth, pasta and stir. Cover and cook for 10 to 12 minutes, stirring occasionally, until liquid is absorbed and pasta is al dente. Remove from heat, mix in parsley. Serve with a drizzle of olive oil and a sprinkle of Parmesan.

BAKED COD WITH POTATOES AND GREEN BEANS Serves: 4 2 large russet potatoes, scrubbed, sliced thin or cubed (about 2 lbs.) ¼ cup extra virgin olive oil, divided Kosher salt Freshly ground black pepper 4 (6-ounce) cod or other meaty white fish fillets 1 pound fresh or frozen green beans ½ cup caramelized onions (about 2 onions) Lemon slices, to garnish

DIY PERSONAL PIZZAS Yield: 8 pizzas 4 whole wheat pitas, split in half 1 cup tomato paste 4 cloves garlic, minced or 1 tablespoon garlic powder 2 teaspoons extra virgin olive oil Pinch of kosher salt Pinch of dried oregano (optional) Pinch of red pepper flakes (optional) 1 cup shredded mozzarella 2 cups assorted vegetables, such as broccoli, mushrooms, onions, peppers, etc. Preheat the oven to 400°F. Lay out pitas on a parchment lined baking sheet. Mix tomato paste, garlic, olive oil, salt, oregano, and red pepper flakes in a small bowl. Set out the sauce, cheese and veggies on the counter. Each person can assemble their pizza to their liking, but we recommend spreading about 2 tablespoons of sauce on the pita, topping with cheese and then lots of veggies. Place pizzas into preheated oven and bake until cheese is nice and melty, about 10 minutes.

KALE CAESAR SALAD Preheat oven to 450°F. Line sheet pan with parchment paper. Spread potatoes on a sheet pan. Drizzle with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Roast for 20 minutes. Shake pan to toss potatoes and roast for 20 minutes more. Move potatoes to one side of pan. Pat cod dry and place in the center of the pan and green beans on the other side. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper. Roast until fillets are the same color throughout and flake easily, about 10 minutes. Serve fish topped with caramelized onions, alongside green beans and potatoes. Garnish with lemon slices.

Serves: 4 1 bunch kale, stems and tough ribs removed, leaves thinly sliced Juice of 1 lemon 1½ teaspoon Dijon mustard 1 clove garlic, finely chopped or grated 1 teaspoon Worcestershire sauce 2 tablespoons extra virgin olive oil Salt, to taste Black pepper, to taste 2 tablespoons grated Parmesan Place kale in a large bowl. Squeeze lemon juice over kale and lightly massage with your hands. Then add Dijon, garlic, Worcestershire, sauce and olive oil. Continue to mix with your hands so that the kale is well coated. Add salt and pepper to taste and top with Parmesan.

w w w. f l e i s h i g s .c o m

RECIPES ROASTED PEARS Serves: 4 When dinner is light and simple, you can save time and room for dessert. Just heating fruit with cinnamon turns it into dessert, but these pears are even better with a crunchy sweet crumble topping. You can add oats and serve with Greek yogurt if you like. If you don't want to bake, just cut up some pears and top with nuts and raisins. 2 pears 3 tablespoons butter or coconut oil ¼ cup crushed walnuts ¼ cup raisins, preferably golden ½ teaspoon cinnamon ½ teaspoon grated ginger Pinch of salt Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. Cut the pears in half and scoop out the core using a small spoon Grease parchment paper with with 1 tablespoon butter or coconut oil and place pears cut side down. Bake for 30 minutes until pears are tender. In the meantime, mix walnuts, raisins, cinnamon, ginger, and remaining 2 tablespoons butter or oil in a small bowl. Remove pears from oven, flip and fill with stuffing. Bake for 15 more minutes until filling is golden.

CHICKEN IN WINE SAUCE WITH MUSHROOMS AND ARTICHOKES Serves: 4 2 tablespoon extra virgin olive oil, divided 4 boneless, skinless, chicken breasts (about 6 ounces each) ¼ cup whole wheat or spelt flour 1 teaspoon kosher salt, divided Freshly cracked black pepper 1 large onion, thinly sliced ¾ pound button or cremini mushrooms, thinly sliced ½ pound artichoke bottoms, thinly sliced

½ cup dry white wine 1 cup chicken broth 3 cups cooked brown rice 2 tablespoons parsley, chopped In a large heavy skillet, heat oil over moderately high heat until hot but not smoking. Pat chicken dry. Mix flour with ½ teaspoon salt and pepper, coat chicken in flour mixture and brown chicken in pan. Set aside. Add onions, mushrooms, and artichokes to the pan, sauté until golden and all the liquid has evaporated. Add wine and cook, stirring frequently, until wine is almost evaporated. Taste and adjust seasoning, if needed. Add broth and chicken with any juices that have accumulated on the plate and simmer, turning chicken once, until cooked through, about 15 minutes. Serve over brown rice and sprinkle with parsley.

GOULASH Serves: 4 Like most braised dishes, goulash tastes even better the next day. BONUS! Plan ahead and the meal just gets better. Cook goulash, cool completely and refrigerate, covered, for up to 3 days or freeze for 1 month. Goulash can also be made in a slow cooker. Don't skip the browning step of the recipe. All those caramelized vegetables, meat, and toasted spices add up to big flavor for an economy cut of beef. Dinner in an Instant? Goulash can be on the table in 60 minutes if you use an Instant Pot. 2 tablespoons extra virgin olive oil 1 large Spanish onion, minced 2 tablespoons Hungarian paprika 1 teaspoon caraway seeds 1 large garlic clove, minced 2 red peppers, diced 2 carrots, sliced 1 ½ pounds beef chuck, cut into 1-inch cubes 1 (15-ounce) can diced tomatoes 2 cups chicken or beef broth Kosher salt Freshly cracked black pepper Freshly chopped flat leaf parsley, for garnish

In a large heavy pot, preferably a Dutch oven, heat oil over medium heat. Add onion and sauté for about 8 minutes until softened. Add paprika, caraway seeds, garlic, peppers, and carrots. Continue to sauté for another 5 minutes until vegetables have softened and spices have toasted. Add beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, until meat has browned. Add diced tomatoes and broth. Reduce heat and cover pan. .Let simmer for about 2 hours, until meat is tender. Keep warm until ready to serve.

ROASTED CAULIFLOWER Serves: 4 1 head cauliflower, chopped small 2 tablespoons extra virgin olive oil ½ teaspoon kosher salt ½ teaspoon freshly cracked black pepper Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread cauliflower on the prepared sheet. Drizzle oil and sprinkle with salt and pepper, toss well. Roast at 350°F for about 30 minutes or until just starting to char around edges.

EASY POLENTA Serves: 4 Creamy polenta that is lump free starts with cold water, not hot. This quick and economical side dish is a blank canvas. Add herbs, spices and sautéed vegetables for a quick vegetarian main dish. 1 cup polenta 4 cups water 1 tablespoon kosher salt Freshly cracked black pepper Whisk polenta and cold water together. Bring to a simmer and cook, stirring occasionally until polenta is creamy with no gritty pieces. Season with salt and pepper.

JANUARY 2019

Fleishigs

RECIPES (continued from page 49)

Sunday Prep List Recipes:

SWEET POTATO CURRY 3 tablespoons olive oil 1 onion, diced small 2 teaspoons salt 2 cloves garlic, finely chopped 1 ¼ teaspoons powdered ginger 1 tablespoon curry 1 ¼ teaspoons coriander Black pepper, to taste 1 (28-ounce) can diced tomatoes 1 (28-ounce) can tomato sauce 3 medium sweet potatoes, peeled and diced small 1 head cauliflower, cut into florets 1 can (full-fat) coconut milk In a large (pareve or dairy) pot, heat olive oil over medium-high heat. Sauté onion until translucent, 5 to 6 minutes. Season with salt, add garlic, and let cook an additional 2 minutes. Add ginger, curry, coriander and pepper and mix for another minute to warm through. Add diced tomatoes, tomato sauce and bring to a boil. Add sweet potatoes and cover and simmer 20 to 30 minutes until cooked through and flavors have blended. Add cauliflower and coconut milk and let cook an additional 10-15 minutes.

MASHED POTATOES 5 large russet potatoes, peeled and quartered 1 ½ teaspoons salt ½ teaspoon black pepper 1 cup canned coconut milk (shaken to mix) 4 tablespoons olive oil Roasted garlic, recipe follows Fill a large (pareve or meat) pot halfway with water and add the potatoes. Bring to a boil and cook for 15 minutes until soft. Drain in a colander and return to pot. Add salt, pepper, coconut milk, olive oil and mash or blend with an immersion blender. Once the roasted garlic is ready (instructions follow) squeeze out the cloves and mix into potatoes!

Fleishigs JANUARY 2019

QUINOA 2 cups white quinoa 3 ½ cups water In a medium (pareve or dairy) pot mix quinoa and water. Bring to a boil and then cover and simmer until water is absorbed, about 10 minutes. Remove lid, fluff with a fork and let cool.

MEAT FOR SHEPHERD’S PIE Fleishigs Editor’s Tip: Double recipe if you would like to use the meat filling in night 4's dinner in place of the mozzarella cheese. 2 tablespoons oil 1 onion, diced small 2 lb. ground beef ½ teaspoon fresh rosemary ¼ teaspoon salt ⅛ teaspoon pepper 1 tablespoon all-purpose flour ¼ cup chicken or vegetable broth 1 cup frozen peas, thawed Heat oil in a large pan over high flame. Add onions and sauté until golden. Add beef and season with rosemary, salt, and pepper. Cook until browned. Sprinkle meat with flour and mix for another minute. Add stock and let simmer an additional 2 minutes until absorbed. Remove from heat and mix in peas. Let cool and store.

ROASTED BROCCOLI AND GARLIC 1 head garlic, top cut off to expose cloves 6 crowns broccoli (about 2 bunches) cut into florets 2 tablespoons oil Salt, to taste

Squeeze the garlic cloves into prepared mashed potatoes and mix well.

HERB DRESSING 2 tablespoons apple cider vinegar ¼ cup olive oil ¼ cup mayonnaise Juice of 2 lemons 1 clove garlic, minced ¼ teaspoon fresh rosemary, finely chopped 2 tablespoons fresh dill, chopped Mix ingredients until fully combined.

MARINATED CHICKEN KABOBS Marinade: 1 teaspoon freshly chopped rosemary 3 tablespoons freshly chopped dill 1 clove garlic, minced 3 tablespoons olive oil 2 tablespoons maple syrup ½ teaspoon salt ¼ teaspoon pepper 6 boneless, skinless-chicken breasts, cubed 2 tablespoons oil Place all marinade ingredients in a storage bag and add chicken. Let marinate at least 20 minutes in the refrigerator overnight. When ready to cook, thread chicken onto skewers, if desired. Heat a grill pan or heavy-bottomed skillet (preferably cast iron) with oil over high heat. Grill chicken for six minutes on each side, until cooked through.

Preheat oven to 425°F and line two baking sheets with foil or parchment. Place broccoli and whole garlic (cut side down) on baking sheets and drizzle with oil. Season with salt and massage to coat. Roast for 25 minutes until cooked through. Garlic should be very soft. Let cool. w w w. f l e i s h i g s .c o m

RECIPES (continued from page 59)

CRUNCHY OVEN BAKED PARGIYOT Serves: 6 6 boneless, skinless chicken thighs 3 cups Mexican flavor bread crumbs (or your favorite flavor) ½ cup mayonnaise 2 tablespoons dijon mustard ½ teaspoon each salt and pepper Cooking spray Preheat oven to 400°F. Line a baking tray with parchment paper. Set aside. Pour crumbs onto a large plate. Combine mayonnaise, mustard, salt and pepper. Add chicken to the mayo mustard mix. Dredge chicken in prepared bread crumbs and place on parchment lined tray. Spray chicken with oil spray. Bake for 25 minutes.

D0V’S ROASTED SWEET POTATOES Serves: 6 3 pounds sweet potatoes 1 Spanish onion ¼ cup olive oil 1 teaspoon crushed black peppercorns 1 teaspoon kosher salt 1 tablespoon favorite spice, like cajun seasoning Preheat oven to 400°F. Cut potatoes into wedges. Slice onion. In a mixing bowl toss sweet potato and onion with oil, black pepper, salt and veggie spice. Spread on a baking tray. Bake for thirty minutes, until golden and tender. Serve warm.

ANNETTE’S EDAMAME Serves: 4 These protein packed, lemony edamame are addictive. 1 14-ounce bag Frozen edamames in pods 1 large juicy lemon 1 teaspoon kosher salt 1 tablespoon toasted sesame oil

(continued from page 42) Boil edamame for five minutes. Strain. In a mixing bowl combine salt, lemon, sesame oil. Add the strained edamame. Serve hot or at room temperature immediately.

(continued from page 54)

AXEL’S HARISSA CHICKEN Serves: 8 5 shallots, sliced in half 1 Vidalia onion, thinly sliced 1 Spanish onion, thinly sliced 8 chicken thighs, skin on ⅓ cup jarred harissa (mild or spicy, depending on your preference) 2 tablespoons extra virgin olive oil Rice, salad and sourdough bread, for serving Preheat oven to 395°F convection or 425°F (non-convection) Roast, uncovered, for 1 hour. Serve with rice and a fresh salad and sourdough bread to soak up the juices.

SIMPLE SAFFRON RICE Serves: 8 I generally use homemade chicken stock. It is easy to make a batch when cooking Friday night meals and making chicken soup. 2 cups jasmine rice 3 cups chicken stock 1 tablespoon olive oil 1 teaspoon kosher salt 1 teaspoon saffron Combine rice, water, olive oil and salt in a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook 15 minutes. Remove from heat (with lid on!) and steam for 5 minutes. While rice is cooking, pour ¼ cup hot water over saffron and allow to steep. After rice has finished cooking, uncover lid and fluff rice. Add in saffron. Serve warm.

KIBBEH PIE Serves: 4 ¼ cup extra virgin olive oil, divided ½ cup fine bulgur wheat, uncooked ¾ pound ground lean beef or chicken 1 medium onion, finely chopped 2 cloves garlic, crushed 1 green chili, finely chopped 1 tablespoon baharat or ras el hanout ¼ cup roughly chopped parsley and/or cilantro ½ cup pine nuts, divided (can substitute slivered almonds) 1 teaspoon kosher salt, divided Freshly cracked black pepper 2 tablespoons whole wheat flour ¼ cup 100% tahini Garnishes: lemon slices, sumac, chopped parsley or cilantro Preheat the oven to 350°F. Coat an 8-inch springform pan, sheet pan, pie plate or cast iron skillet with 2 tablespoons extra virgin olive oil. In a small bowl, combine bulgur with 1 cup boiling water. Cover and set aside for 30 minutes. In a large bowl combine ground meat or chicken with onions, garlic, chili pepper, baharat, parsley, ¼ cup pine nuts, ½ teaspoon salt and pepper and 1 tablespoon extra virgin olive oil. Set aside. Check bulgur to see if all the water has been absorbed (strain if not). Add flour, remaining ½ teaspoon salt, pepper, remaining 1 tablespoon oil, and stir well with a spoon or spatula. Push firmly into the base of the prepared pan so that it is compact and level. Spread meat mixture evenly on top and press down. Cover and cook for 40 minutes. Then uncover, drizzle with tahini and remaining pine nuts and cook for 10 more minutes to brown. Serve sprinkled with sumac and herbs and a squeeze of lemon.

JANUARY 2019

Fleishigs

INTERVIEW

our favorite childhood dinner? Fried flounder with breadcrumbs and macaroni and cheese on the side. You travel a lot for concerts and shows. What are your go to foods before you hop on a flight? I usually travel in the morning so I stop by the local bagel store get myself a bagel with egg and cheese and a cheese danish on the side. Favorite thing to cook? A nice rib eye steak. Your music videos have resonated with viewers, with Machar being viewed over 3 million times. How do you create your music videos? It begins with a concept and storyline that is followed by a plan of execution headed by Shimmy Sokol who has done all my videos. The planning involves getting everything from location, props, actors and all other logistical elements. We hope for the best when it comes to weather. When we shot the music video Machar, it didn’t stop raining, so we worked it into the message of the video. The words Machar Hashemesh Tizrach, the sun with rise tomorrow, refers to a better future when times are tough. We used the rain to signify life’s challenges, but with bitachon, belief, there is always a brighter future. What is the most interesting concert you have ever done? This is a tough question. This December alone, I had concerts in Cleveland, Miami, Baltimore, Cleveland and New York. They were all amazing, off the charts and all special in their own way. Each community brings so much energy and uniqueness. In Boca Raton, I performed with Yaakov Shwekey which was an amazing treat.

SHAPIRO Mordechai gained fame as a child singer in the Miami Boys Choir. He launched a singing career in 2013 and gained a huge following with hits like Machar and Schar Mitzvah. His music provides an upbeat, positive messages and reflects his upbeat, positive personality. He also enjoys cooking next level rib steaks and shares his travel, singing and food adventures on Instagram @mordyshap.

Fleishigs JANUARY 2019

How do you balance travel and family life? I have four children, 8, 7, 3 ½ and 1 ½ and I’m not gonna lie, it is hard to be away from them. Some times of the year are busier than others, and those busy times are the most challenging. On Chanukah which is normally family time for most, I am lucky if I get to light the menorah with my kids once. The rest of Chanukah I am usually lighting alone in a hotel room. But this is par for the course for being a singer. When I am home I try to be as present as possible. I put my phone away and make the most of my time at home by doing homework, playing on the floor with my kids, going for a dinner date or ice cream. Photo bySteve Legato

MORDECHAI

Best fan feedback? My song, Friends, was viewed by someone who hadn’t spoken to his good friend for years. After hearing the song, he picked up the phone and made peace with his old friend. This song rekindled a broken friendship.That was powerful. To hear the koach (power) of music. There is also consistent feedback from people about how listening to my music (and music in general) helps get them through tough times.

How would you describe the dry aged steak tasting dinner at The Ridge? The night was full of great vibes. The service was excellent and the food was unbeatable. Unique and super delicious. w w w.f leishigs.com