In the joyofkosher Kitchen

 

In the JoyofKosher Kitchen with Alex Haruni from...

 

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The Dalton Winery began in 1995 when the Haruni family moved from England to settle in Israel. The winery began in makeshift premises in Moshav Kerem Ben Zimra in the Upper Galilee, but is now a state of the art winery with its own home overlooking the Hula Valley just five kilometers from Lebanon, standing in the shadow of Mount Hermon.

I had the chance to speak to Alex Haruni, owner and winemaker at Dalton Winery.


 

Blogger Spotlight: Sina Mizrahi (The Kosher Spoon)

 

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Tell us about your blog and how you got started:
I fell obsessively into photography as a hobby around the time my daughter turned one. Take it from experience, it’s not a practical time to start learning and practicing with an infant turned wild toddler. She would not glance at the camera without trying to pull the lens out. So I gave in (a little) and gave her a break. A while later, I somehow found myself reading “top 100 mom blogs” on babble.com, and felt an instant connection to the food blog format. I love cooking, I love photographing, and in my imagination I’m a witty, sharp writer (clearly very far from the truth). It seemed the perfect medium for me to express my creativity. Soon thereafter The Kosher Spoon was born, connecting me to my fellow talented Jewish women and giving me the opportunity to shoot things that sit still and look pretty.

What is your earliest cooking memory?
Growing up, my mother’s kitchen was the place the family (and neighbors and friends) would congregate to eat, drink, talk, laugh. But it was exactly that, my mother’s kitchen. None of us even considered cooking or baking, the kitchen was perpetually off limits. Until one time when I was about eight years old, I convinced my mother to let me bake a chocolate cake from one of those boxed mixes. I even promised to clean up after myself. She reluctantly agreed and and with much excitement I put together the three ingredients and poured the batter into a pan. The minutes passed, and I occupied myself with other things. My mom took the cake out of the oven and as it was cooling I knew I didn’t want to be the first one to taste it. I convinced my brother to take just one bite. Poor thing, he couldn’t even swallow it. He spat it out with such an exaggerated gag that it sealed my decision to never step foot in the kitchen. That resolve held up well for 14 years (save for a few necessary stints) until I got married.


 

Best of Kosher New Cookbook Winner – Feed Me...

 

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Feed Me Bubbe – Recipes and wisdom from America’s favorite online grandmother – published September 2011 is not just another cookbook.  This book takes you into Bubbe’s kitchen based on the online cooking show by Bubbe and Avrom Honig.  It includes a Yiddish word of the day, stories and words of encouragement to make you feel like you are with your Bubbe.  Feed Me Bubbe was voted as the Best New Kosher Cookbook in our Best of Kosher Awards.  Let’s find out more.

How did Feed Me Bubbe come to be?


 

Amy’s New ‘Light & Lean Meals’

 

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Last year, Amy’s debuted a new line of frozen meals under the ‘Light & Lean’ label.  Amy’s has been providing high quality and affordable organic frozen foods from spinach or pizza pockets (my kids’ personal favorites), burritos, frozen dinners and more.  All their products are organic, vegetarian, and made without the use of trans fats or GMOs.

Company co-founder and Amy’s mom, Rachel Berliner, started the company to help busy families create healthful and quick meals.    Amy’s products have always been free of meat, eggs, trans fats and corn syrup, but now they are expanding to meet the needs of a wider array of special dietary needs.  They have vegan and gluten free products and this new line of frozen meals have fewer calories and less fat for those trying to lose weight or reduce their sodium intake.


 

Blogger Spotlight: Ronnie Fein

 

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About my Blog:

I started Kitchen Vignettes as something like a memoir. Like when Proust nibbled the famous madeleine cookie and it evoked enough memories for him to write a book. There are so many foods, so many different recipes that call up my memories, whether it is for some traditional dish that my mother or grandmother cooked or a special dish I ate in a restaurant or while traveling in a foreign country or while I was experimenting with an ingredient for an article I was writing or even some concoction I remember seeing or tasting at school when I was a kid. So, many of the blog posts on Kitchen Vignettes are just that: little reminiscences that speak to why I am choosing a particular recipe to share. I believe that when people read about food memories it also evokes their own memories. And that may make them want to cook whatever dish it is that I’m writing about. And that makes me feel terrific, as if I have accomplished something not just for me but whoever is reading the blog. And I hope it gives them some good time with their own memories.


 

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.

Tell us about you and/or your company:


 

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.

Tell us about you and/or your company:


 

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?