In the joyofkosher Kitchen

 

Best of Kosher Winner – Terra di Seta Winery

 

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Terra di Seta Winery of Tuscany, Italy won our Best of Kosher Winery as voted on by the JoyofKosher.com community. As part of our winner’s series, we interviewed Daniel Della Seta to find out more.

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Bais Yaakov Cookbook

 

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Over eighteen months in the making, the Bais Yaakov Cookbook features recipes from contributors representing over three hundred Bais Yaakovs worldwide.  It is as much a tribute to the Bais Yaakov movement as it is a cookbook.  Proceeds from the cookbook will benefit the Fund for Jewish Education, which benefits numerous charitable institutions and schools in the Unites States and Israel.

Apple Buns


 

Arak – An Ancient Drink With A Modern Interest

 

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A few weeks ago, I discovered Zachlawi Fig Arak on Facebook.  I thought it sounded interesting and wondered what Arak was.  The next day I saw it in a friend’s house. Isn’t it weird how you discover something new and then you see it everywhere?  I sampled this sweet, strong fig Arak.  It was absolutely delicious and I had to learn more.

Arak is a Middle Eastern aniseed flavored liqueur with a long history.   It is made by fermenting grapes, dates, sugar, plums or figs with water, aniseed and sometimes more sugar.  It is usually served ice cold: 1/3 Arak to 2/3 water and ice.  As water is added, the Arak becomes milky in color which is why it is sometimes referred to as “Milk of Lions”.  It can also be mixed with fruit juice or tea.  Since fig Arak is a little sweeter than clear Arak, it can be enjoyed straight up.  It is best served alongside Mezze — middle eastern appetizers like Stuffed Grape Leaves or Hummus and Pita.


 

Best of Kosher New Product Winner – Jack&...

 

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Jack’s Gourmet Jamaican Style Jerk Sausages was voted as the best new kosher product for 2011.  As part of our winner’s series we want to find out more about Jack’s and share it with you.  We have an in depth interview with Jack Silberstein, co-founder of Jack’s Gourmet and we learned a bit about Alan’s hobbies in Baking Bread.  Today we are going to talk to Jack and Alan about their win and their future.

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Blogger Spotlight: Jasmine Guetta (Labna)

 

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What is your earliest cooking memory?
My earliest cooking memory is probably about my mother preparing our family meals. I used to sit on the kitchen floor, obviously getting in her way, and stare at her while she was cooking until she would let me join her. My fondest memory is snapping fresh and plump peas out of their shells: that was fun!

What is your favorite kitchen gadget?
I’m very fond of my Kitchen Aid stand mixer, mainly because it allows me to save time and energy when kneading homemade bread, which is something I love. There’s nothing better than a crunchy bread made from scratch fresh out of the oven.


 

Best of Kosher Winner – Hyatt Regency...

 

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PassoverResorts.com at Hyatt Regency Valencia was voted as the JoyofKosher.com Best of Kosher Passover Resort for 2011.  As part of our winner’s series we met with Jeann Litvin to learn more about her Passover program.

Jeann shares the following with us:


 

Jolly Llama Frozen Ice Pops

 

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It’s has been a pretty mild winter, so when the folks over at Jolly Llama offered to share their new ice pops, I thought why not.  After all, they are made from real whole fruit just like my own popsicles.  They come in six different flavors: Raspberry, Mango, Blueberry, Strawberry, Peach, and Banana Coconut. Instead of the dripping mess my popsicles leave behind, these squeeze up pops only dirty my kids faces.  I can handle that.

Jolly Llama starts with the belief that frozen treats should be made with only the healthiest, highest quality ingredients.  The founder, Scott Jacobson is a French Culinary Institute trained chef who created a different fruit sorbet flavor every day at his restaurant, more than 400 flavors.  He wanted to bring those creations outside of his restaurant and Jolly Llama was born.  And if you are wondering about the name, Scott heard on the news that the Dalai Lama was in town and it reminded him of the gentle farm llamas he’d watched as a child.  He was struck by the play on words:  Jolly Llama, the Peaceful Treat.


 

Blogger Spotlight: Lévana Kirschenbaum

 

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Tell us about your blog and how you got started: A dear friend, fan of my demos, suggested I change my website to a more interactive format, and proceeded to not only do the whole format conversion, but to give me a whole tutorial about how to use the blog. It was as if I was learning Chinese. To think I finally got it!

What is your earliest cooking memory? Definitely, cooking with chestnuts. My first encounter with raw chestnuts was brutal. In fact, it was the reason it took me a few months instead of just a few days to establish myself as a talented cook with my new entourage. At seventeen, I was fresh out of my childhood home and living in a dorm on the university campus in Strasbourg, France. Looking out of my window one Sunday morning, I admired a chestnut tree growing right on the campus grounds. Until then, I had always enjoyed chestnuts roasted from the street stands. I had a sudden urge for the delicious nuts and decided to go down and get some. “How hard could it be to roast them?” I wondered. I put them in a pot, covered the pot and put it on the stove of the dorm kitchen. I decided they would be ready in about half an hour, ample time for a bath.


 

The Family Meal: Home Cooking with Ferran Adria

 

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As a kosher observant Jew, the doors to the best restaurants in the world remain a fantasy, however I love to discover recipes and menu ideas from the world’s top chefs that I can try and recreate at home.  You can only imagine my excitement when I learned Ferran Adria was publishing a cookbook devoted to home cooking.  Ferran Adria was the chef and creative genius behind the number one restaurant in the world, El Bulli.

In 1984, at the age of 22, Adria joined the kitchen staff of El Bulli and only 18 months later he became Head Chef.  Shortly afterward, he began a culinary exploration that put him and the restaurant at the top of the culinary world.  El Bulli had 3 Michelin stars and won the title of World’s Best Restaurant five times. Ferran Adria’s legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers for years.   El Bulli closed its doors on July 30, 2011, and will re-open in 2014 as the El Bulli Foundation, a creative center and think tank for creative cuisine and gastronomy.


 

The Best Dark Chocolate Review

 

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After learning about the connection between chocolate and health, I decided to work to make sure all the chocolate I use for eating and baking has 70% or more cocoa content.  I took a trip to Whole Foods and found a great selection of kosher certified, non-dairy chocolate bars and a 365 brand private label bag of chocolate chunks that will replace chocolate chips in my recipes from now on.

I picked up a bunch of kosher dark chocolate bars and decided to try them all and report my findings.  Tough life, huh?


 

Blogger Spotlight: Busy In Brooklyn

 

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Tell us about your blog and how you got started: I started Busy in Brooklyn just one year ago after my husband encouraged me to share my love of cooking and entertaining with the world. I post about my cooking, crafting and coping experiences. You’ll find lots of easy, fun and exciting recipes as well as basic cooking tips and tutorials. I never imagined blogging would be so fulfilling. I feel honored to have become part of the kosher blogging community.

What is your earliest cooking memory? As a teenager, I used to help my mom prepare salads for Shabbos. I loved chopping up the vegetables, but I wasn’t too good at seasoning them. More than once, I rendered a salad entirely inedible by adding too much vinegar or salt. It’s funny because nowadays, salads are my favorite thing to prepare. I love coming up with original combinations of ingredients and thankfully, I havent spoiled one in years.


 

In the JoyofKosher Kitchen with The Best of...

 

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Shifrah Devorah Witt & Zipporah Malka Heller are the mother and daughter dynamic duo when it comes to cooking.  Last year they came out with the Complete Asian Kosher Cookbook which told of their transformation from a Chinatown loving family turned kosher who wouldn’t give up their favorite Chinese food, but instead of getting it in Chinatown would learn to make it on their own.  Now they are back, just a year later with The Best of Mexican Kosher Cooking.

First Chinese, now Mexican, what made you decide to write this book?


 

Blogger Spotlight: Melinda Strauss

 

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Tell us about your blog and how you got started: Kitchen Tested is a blog devoted to cooking original, experimental and adventurous recipes and making them accessible in your own kitchen. I’ll practically try anything, especially when I get recipes requests from readers, and I’ll tell you all about the highs and lows of my cooking experiences. My recipes are written in a step-by-step process, including pictures along the way so the readers can practically copy the recipe without questions. I started Kitchen Tested because I was posting pictures of my kitchen adventures on Facebook and was getting tons of requests for the recipes. My wonderful friend recommended that I turn my Facebook album in to a blog and with some help from my techy brother, Kitchen Tested became a reality.

What is your earliest cooking memory? Making chocolate cake in my E-Z Bake oven! I used to sit in the kitchen while my mom cooked and I would bake right along side her. I can still taste the moist chocolate cake baked under a light bulb. Yum.


 

In the JoyofKosher Kitchen with Judy Bart Kancigor

 

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Judy Bart Kancigor is a contributing feature writer and columnist for the Orange County Register and the Canadian Jewish News, food editor of Orange County Jewish Life magazine, and a popular teacher of Jewish cooking and family life. She is the author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family (Workman Publishing), which chronicles five generations of her wacky family through its recipes, photos and stories, inviting the reader not just into the kitchen, but into a vibrant world of family and friends.

What motivated you to write this book?  


 

In the JoK Kitchen with the Kosher Butcher’s...

 

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I know you must be wondering who the Kosher Butcher’s Wife is, well she comes to us all the way from South Africa and we adore her already.  Do you want to know what Chanukah is like in South Africa – it’s Summer!!  Sharon Lurie is the author of Cooking with the Kosher Butcher’s Wife (2007).   She set out to dispel the old myth that kosher meat is tough, dry and boring.  In her latest book ‘Celebrating with the Kosher Butcher’s Wife’, Sharon takes you on her trip down memory lane, where she proves traditional recipes don’t have to be tired and old fashioned, but rather, very trendy and absolutely delicious.

Who is the Kosher Butcher’s Wife?