In the joyofkosher Kitchen

 

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?


 

In the JoyofKosher Kitchen with Geila Hocherman

 

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Geila Hocherman is the author of the new cookbook, Kosher Revolution. She attended La Varenne and has received certificates from Paris’s Cordon Bleu and Manhattan’s Peter Kump’s Cooking School, now the Institute of Culinary Education. She was gourmet food buyer for Bloomingdales, worked as a private kosher caterer, and was a prep-cook at the Food Network. She has also contributed to the former kosher-cooking site, bfruitfull.com.

What is the Kosher Revolution? 


 

Holocaust Survivor Cookbook

 

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Kristallnacht, the “Night of Broken Glass” refers to a series of attacks on Jews throughout Nazi Germany on November 9-10,1938.  In memory of this tragic day, we talked with the authors of the Holocaust Survivor Cookbook, who have compiled a 350 page collection of recipes and stories from Holocaust survivors and their families from around the world.

Joanne Caras explains the journey to Israel that transformed her life, “In 2005, I visited Jerusalem to spend time with my son Jonathan and his wife Sarah.  I was joined by Sarah’s mother Gisela Zerykier of Teaneck, New Jersey. The newlyweds had recently made Aliyah and this was my first chance to see them as Israeli citizens.  Among the many sites they showed me was Carmei Ha’ir, a soup kitchen that feeds over 500 poor and hungry Israelis every day. Both Jonathan and Sarah were volunteers at the soup kitchen and they wanted us to see it.  I walked into that soup kitchen and my life changed forever!”


 

Talking with Paula Shoyer About Food Network’s...

 

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When we heard our friend, Paula Shoyer, was going to be guest starring on a Food Network show we couldn’t wait to see it! (more…)


 

In the JOK Kitchen with Norene Gilletz **Giveaway*...

 

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Norene Gilletz is the leading author of kosher cookbooks in Canada and the owner of Gourmania Inc. Norene is crazy about food and her world revolves around recipes. She divides her time between work as a freelance food writer, editor, food consultant, cooking teacher and culinary spokesperson.  Norene is passionate about healthy cooking and living, and has expertise in a wide variety of health concerns and special diets. Her motto, “food that’s good for you should taste good,” has been a core principle guiding her culinary career.  Norene’s previous titles include The Food Processor Bible, Norene’s Healthy Kitchen and Healthy Helpings.  Born and raised in Winnipeg, Norene raised her family in Montreal and now lives in Toronto, Canada. She has three children and five grandchildren. Norene received her initial culinary training in her late mother’s kitchen, where she was taught the creative art of recycling leftovers!

1 How would you describe your cooking philosophy?


 

Cooking with Poopa Dweck

 

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I visited the home of Poopa Dweck one Thursday morning to—well, what else but cook! (more…)


 

In the JoyofKosher Kitchen with Jack *GIVEAWAY*

 

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You are a partner, along with Alan Broner, of Jack’s Gourmet Sausages. What inspired you to start a kosher line of sausages?
Alan and I met at some culinary classes I was teaching at a local shop in Crown Heights, Brooklyn. One night after a wine and cheese class I taught, Alan and I got to talking and he told me how he had always wanted to learn how to make corned beef and pastrami……I had had a few drinks and I agreed that if Alan got a smoker I would teach him how to pickle and smoke meats (I had never done this before except in culinary school).

Several months later we had developed a corned beef and pastrami recipe that we and our friends were in love with. I was working on some consulting projects for a meat company at this point and Alan was begging me to teach him more. After a few months of pleading and prodding from Alan, I agreed to teach him how to make sausages (again something I hadn’t done since culinary school).