In the joyofkosher Kitchen

 

Sun Dried Apricots from Enduring Sun

 

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Fresh apricots have too short a season for such a yummy fruit.  That is why dried apricots have always been a popular treat.   Drying is an easy way to preserve the taste and be able to enjoy them all year round.  To be honest I have never been a real fan of the regular Turkish apricots available in most supermarkets, I find them somewhat bland, with sweetness but no real apricot flavor.  Over the years, I prefer the more flavorful and tart variety of dried apricots I find at Trader Joe’s.

 


 

In the JOK Kitchen with Amy Atlas *Giveaway*

 

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Sweet Designs – Bake It, Craft It, Style It, by Amy Atlas, brings the sweets stylist to the stars into your home.  Amy created this gorgeous book of sweets to help us make every occasion unforgettable.  The book is filled with 15 chapters, over 100 recipes, and 75 DIY crafts.  Learn to melt chocolate, work with fondant, use fabric to colorfully accessorize a cake pedestal and create a sweets centerpiece people will be talking abut for months to come.  Amy also happens to have a kosher kitchen. Today, we talk to Amy to find out more about her delicious new book.


 

Best Kosher Supermarket – Pomegranate

 

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Pomegranate Kosher Supermarket is known around the country as the preeminent kosher supermarket to rival the non-kosher gourmet markets.  Located in Brooklyn, NY visitors from all over travel far and wide just to experience this store.  Pomegrante was voted as the Best of Kosher Supermarket 2012 by the JoyofKosher.com community and now we talked to Pomegranate to find out more:

1. Tell us about you and/or your company:


 

Best of Kosher Hotel Winner – Pardes Rimonim...

 

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Pardes Rimonim, the kosher B&B of Venice, Italy is the winner of our Best of Kosher Hotel/B&B as voted by our JoyofKosher community.  Now it is time to learn a bit more about them.

Last May, the Jewish Community of Venice opened the new Hotel – Kosher House “Giardino de Melograni” (Pardes Rimonim/Pomegranate Orchard) and hopes to spread the word amongst Jewish communities and organizations around the world. Because the hotel is owned by the Jewish Community, all it profits go to tzedakah projects, initiatives for the Jewish Venitian youth, the elderly and students as well as the renovation of the ghetto and its 5 ancient synagogues. The Giardino is the only kosher accommodation in Venice.


 

Blogger Spotlight: Dinner In Venice – ...

 

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Today the spotlight is on Alessandra Rovati from Dinner In Venice our favorite Kosher Italian food blog.

What is your earliest cooking memory?
Making gnocchi while my mother was at work and I was at home with the chickenpox (I must have been about 8). Our housekeeper was a nice older lady who never tried to stop me from experimenting in the kitchen. Apparently, my mom knew what was going on as soon as she walked into the building – and we lived on the fourth floor! – because the traces of flour went all the way down to the street, at least that’s what she told me….


 

Best of Kosher Kosher Food Blog Winner –...

 

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Kosher Camembert is the winner of our Best of Kosher very competitive Kosher Food Blog Award.  Written by Gayle Squires also known as Zahavah.  She loves to read cookbooks as if they were novels and is always looking for the next destination.   Let’s find out some more about Gayle.
1. Tell us about you and/or your company:

Kosher Camembert is a food blog that I launched about three years ago after visiting Paris and meeting Clotilde Dusoulier (Chocolate & Zucchini). What initially began as a means of keeping a recipe log has turned into an amazing outlet for creativity and learning. I have developed a voice, gained photography skills, and taken a few cooking and baking classes. While working a full-time job (health care IT), I try to post new recipes weekly. I am an untrained cook and like to to share recipes that remind me of my travels, often meeting with local chefs when abroad.


 

What Are Heirloom Beans?

 

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I’ve heard of heirloom tomatoes, but heirloom beans? As someone who tries not to eat too much meat and a family that jumps for beans, I was so excited to learn about heirloom beans.

An heirloom is something that has been passed down for generations through family members.  Some people have jewelry and some people have seeds.  An heirloom plant is a varietal that has not been used in the modern large scale farm production, but rather passed down through family or farm from an earlier period in time.  Steve Sando, founder of Rancho Gordo, defines them as pure seeds, that when planted will produce the same kind of bean every time.   I remember buying a special heirloom variety of popcorn at a local farmers market a few years ago, they said the seeds were passed down in their family for years and it happened to be the best popcorn I have ever had.


 

In the JoyofKosher Kitchen with The Dash Cookbook

 

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The Dash cookbook, inspired kosher recipes for the seasoned palate was created as a fundraiser for the Torah Academy for Girls in Far Rockaway.  It is available for purchase through TAG at 718-471-8444.

Why did you name the book Dash?


 

Recipes for Dorot Frozen Herbs

 

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When I first discovered frozen cubes of ginger, garlic and herbs from Dorot at the local kosher market, I couldn’t believe it.  What a great idea!  It’s about time someone came out with an easy to use alternative to dried herbs or jarred garlic.  How many times had I bought a huge bouquet of dill for chicken soup, only to find a bag of mush on the bottom of my fridge a few weeks later?  These Dorot cubes give the taste of fresh garlic and herbs, without the chopping and the waste.

Charoset with Ginger


 

Blogger Spotlight: Amy Kritzer (What Jew Wanna Eat...

 

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Tell us about your blog and how you got started:

In December of 2010 I was working at an uninspired corporate job that I wasn’t passionate about, so I started What Jew Wanna Eat (WJWE) as a creative outlet. I called up my Bubbe Eleanor, and of course she was kvelling when I told her about the idea! She sent me dozens of her favorite traditional Jewish recipes. To add my personal touch, I twisted each recipe a bit to make them my own such as pumpkin hummus or dark chocolate mandel bread. Before I knew it, WJWE turned into so much more! I quit my job and now am in culinary school, teaching cooking classes and food writing on the side. I love it!


 

Blogger Spotlight: Lisa Rose (Real Food Digest)

 

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Tell us about your blog and how you got started:

Real Food Digest is about inspiring people to cook more at home from natural unrefined ingredients and the impact this approach has on our health and the sustainability of the environment. Real Food Digest is also about reconnecting to the roots of our Jewish tradition – our holidays are based on an agricultural calendar and many of our customs have a connection to nature.


 

Basil – Restaurant Review

 

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I am in love.

Yes I know, again.


 

In the Joy of Kosher Kitchen with Ernie Weir from...

 

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Hagafen Cellars is located in Napa Valley, California and was founded in 1979 by Irit and Ernie Weir, as the first kosher winery in California.  At a time when fine kosher wine was almost an oxymoron, Weir sought to produce a wine that can hold its own against the best of the Valley yet upholds the strictest of kosher standards.  Judging by the number of gold medals and now frequent accolades in mainstream publications like The Wall Street Journal and New York Times, he has succeeded beyond his own wildest imaginations.

I recently had the chance to enjoy the 2007 Hagafen Cabernet Franc and the 2009 Hagafen Merlot.  Both are elegant red wines with soft, silky tannins and red, ripe fruits.  With Passover approaching, now is a perfect time to stock up and bring a bottle over to wherever you are spending the Seder — just make sure you also get a couple for yourself.


 

Blogger Spotlight: Mekhal Kramer (Test My Recipes)

 

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Tell us about your blog and how you got started:
I have always been a food enthusiast. I love cooking my own recipe creations along with the traditional foods from my family which is from Iraq/India. My blog is a way to document my recipes, and a place to give my readers easy, healthy and accessible recipes. To come up with a “clean” recipe you often have to do a lot of recipe testing. It can take a great deal of time to perfect a recipe, and be quite expensive. As a busy mom working full time I do not have enough time to test and perfect every recipe. This is where my blog is unique. I post a new recipe each week, and I also ask for feedback from my readers. If I receive enough feedback on a recipe I will revise the recipe and post a new “Final” recipe. In addition to posting a recipe every week, I write a food related article as well. This is where I share some insights as a busy home cook and food lover. Topics range from spices, to food book reviews, to the essentials for your pantry, to cheese.

What is your earliest cooking memory?
My earliest cooking memory is cooking with my Grandma. She used to babysit me while my parents were at work. She always had me in the kitchen with her and used to let me help with whatever she was making, from cookies to meatballs. My grandma used to love watching cooking shows like The Frugal Gourmet and Julia Child and I used to love watching them with her. I also have a lot of memories of my dad and aunt cooking for huge parties and me sneaking around the kitchen trying to see what they were doing.


 

In the Joy of Kosher Kitchen with Aviva Kanoff

 

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Aviva Kanoff is an artiste extraordinaire. She paints, teaches a mixed media art class, and dabbles in photography. Her creative approach to life led her to artistic experimentation with food, and after years of creating her own recipes and working as a personal chef, she wrote The No-Potato Passover, an expression of her intuitive understanding of flavors, aromas, and colors.

What inspired you to write a Passover cookbook without potatoes?