Ingredient Spotlight

 

Kosher Parmesan: A Passion

 

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If you had asked me in my twenties what I would be doing thirty years from now, never in a million years would “cheese production” have crossed my mind. My story stems from a passion for travel and a love of good food; I left the finance world to pursue my dreams, and along the way, I found one of my favorite foods: Parmesan cheese.

A few years ago, I had the chance to taste the most incredible aged Parmesan from Argentina. It was Cholov Yisroel, aged 2 years, and made by a second generation Italian family who had immigrated to Argentina. I fell in love with the cheese and knew I had to find a way to bring this incredible flavor to my friends and family back home. But sadly, this foray into importing did not last long. A year later, heavy import duties, shortages of milk, and currency fluctuations made it impossible for us to continue.


 

The Roots Run Deep – The History of Gold&...

 

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Pesach is synonymous with horseradish and horseradish in turn is synonymous with Gold’s. Gold’s is a one-of-a-kind family-run business which started off during the American Great Depres­sion; a true Great Depression start-up. In 1932, hardworking couple Tillie and Hyman Gold started selling their fresh horse­radish and did all the work by hand. Cleaning, cutting, and grating the horseradish roots; measuring and mixing the ingre­dients; filling the jars; pasting on the labels (with paste made at home with flour and water)…all by hand, one jar at a time with a dedicated focus on freshness and quality. The recipe and hard work ethic was transferred through the generations and is now run by the offspring of Tillie and Hyman.

Make Horseradish - A Visit To Gold's


 

Skirt Steak Recipes and Giveaway

 

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I don’t eat meat often. Mostly I save it as a treat for Shabbat, when I can splurge a bit more on the price and the calories.  The trick is finding quality cuts of meat and great recipes that can be made ahead.

I found a winner a winner with skirt steak.


 

Kosher Shrimp Cocktail Recipes

 

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Whether you keep kosher of have any other kind of dietary restrictions, chances are, at some point in your life, you’ve heard comments like: “What? You’ve never had bacon??” or “You can’t eat lobster? You have no idea what you’re missing!”. And it’s true, I don’t.

Because missing something you’ve never had, is pretty much impossible. It would be sort of like missing a person you’ve never met, right?
In fact, I think not being able to eat certain foods is a good thing. It means I can be perfectly happy eating the “fake” stuff, like soy bacon, or veggie burgers, or imitation crab or shrimp. Recreating traditional flavors can be fairly easy, really. Especially when you have a good selection of seasonings and condiments to choose from. After all, those are the ingredients that will mostly infuse the food with flavor!


 

A New Look at Rye

 

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Some foods leave an indelible imprint on your taste buds, no matter how old you are when you taste them. The flavors that grab you as a child not only remain, they often, later in life propel food quests. One of my searches is for great rye. If you grew up eating Wall Bakery’s breads from Woodmere, like I did, you know why. True, the bread from other bakeries—Cedarhurst Bake Shop, or Zomick in Far Rockaway was also very good, excellent really, but Wall’s bread stood alone. It has a crust both crunchy and pliable while the inside is plush, heavy and always moist. It’s what I think of when I hear the phrase “the staff of life”–bread so sustaining I believed I could live on bread alone.

There was a second type of rye at those bakeries called corn bread. Now, this is not my mother’s corn bread. She grew up south of the Mason Dixon line and hers was a quick bread, basically corn muffins in a pan. Old world corn was rye with light rye flour and cornmeal and the one thing both rye’s have in common is simple. No matter how many culinary degrees I get, no matter how many bakers I ask, no matter how many pizza stones I use, sourdough starters I nurture, or the amount water I schpritz while it cooks, darn it, I cannot replicate either of these breads at home.


 

20 Unique Hamantashen Recipes

 

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During a leap year, when there are two Adars, it is said to be a time of increased simcha.  This extra month is a blessing and is giving me time to increase my simcha before Purim.  It also has given me more time to think about Hamantashen, those amazing litte hat-shaped cookies and all of the flavors I can fill them with.

 


 

Comfort Food With No Compromises

 

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Create the ultimate comfort foods to satisfy all palates using Tofutti’s variety of dairy-free products.

kosher chicken parm

Kosher Chicken Parmesan


 

5 Mushroom Recipes

 

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Filling, meat-heavy meals are the foundation for most meals during the winter months.  For those looking for a break from meat, mushrooms can provide the same level of heartiness without the weighed-down feeling that meat can cause.  Below are 5 quick and delicious mushroom recipes to incorporate into your weekday meals.

 


 

Mustard Greens Recipes

 

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Mustard greens are part of the healthy “dark leafy green” vegetable family.  They are similar in texture to kale and collard greens, but with a bit more body.  And, like the name implies, mustard greens have a tangy, peppery bite reminiscent of mustard.   Mustard greens are wildly nutritious: low in calories, a good source of fiber and high in Vitamins K, A and C.  Additionally, mustard greens store very well in the refrigerator for at least one week.   I love them as a main course any time of day when they are sauteed with garlic and topped with a poached egg.  Try my recipe for Sauteed Garlic Mustard Greens with Sweet Potato and Poached Egg.

shaved mustard greens

Shaved Mustard Green Salad


 

Cooking With Fresh Mozzarella *Giveaway*

 

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Before I traveled to Rome for the first time a few years ago, I fantasized about all the amazingly delicious Italian food we were going to have. The fresh pasta, the authentic pizzas, the sweet gelatos, it was all going to be perfectly delicious. On our first night in the historic city, we strode into a bistro just outside the Jewish ghetto. There, I had the only thing still available from the menu, the most tasteless spaghetti in marinara.  It was quite disappointing. I should have known better when I heard the chef and waiter speaking to each other in Russian.   Thankfully, the rest of the trip was beautiful, but I didn’t leave with such fond memories of the food, save for a few exceptional restaurants in the Jewish Ghetto where ironically I ate Middle Eastern food.


 

What To Do With Blood Oranges

 

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Winter is the season for citrus.  If you haven’t noticed yet, there are all sorts of new oranges out in the market now, not sure if it is the Dietitian in me or the foodie me, but I get really excited for new seasonal produce.   I also grew up in Florida, so a love of citrus is in my “blood” (pun intended).


 

10 Ways To Eat and Love Beets

 

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Growing up I never really liked beets.  I really had only ever seen them out of a jar usually in a salad bar.  Never had a I seen them raw or with green tops. Apparently, that is still the case for most people living in the U.S. where most beets consumed are from a can and even when sold raw they are often sold without their tops.  Only recently did I discover a love for beets and then a greater love for their green tops.

I have been reading a new book all about the history of vegetables and how to choose, store and cook the best ones for maximum nutrition.  The book, Eating on the Wild Side by Jo Robinson, is a wealth of information that I will share when I can.  So, while I already loved beets, I found even more reasons that you should love them too.  Beets are a rich source of boron, which is good for bones and apparently may be an aphrodisiac too.  And beets, even without their greens (but, please eat the greens they are so good) are one of the healthiest vegetables.  People who eat beets on a regular basis have a lower risk of cancer, cardiovascular disease, diabetes, obesity, and more.  Robinson also mentions that the nitrates in beets have been shown to enhance athletic performance, a glass of beet juice with Wheaties might be the true breakfast of champions.


 

How To Cook Turkey London Broil

 

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There are three things that intrigue me… first and foremost is food and the many ways it can be turned from nourishment into an edible work of art.  Next is words… the written, the spoken, the meanings.  And finally there is history.  The history of our people, my people, antique furniture and old photos.  Along with these very separate subjects is often a chance for them to come together, especially for us food writing chefs.

Old recipes and those with interesting names are also fun for me to work with.  Where did they come from, and what has made them endure the test of time and the counting of calories?  Who was the first one to create a dish, and who was the first one to put it in a cookbook?  A modern day favorite is the Caesar Salad, which does not hail from the Roman Emperor Caesar, but from the Grand Master Maitre d’ Hotel at the brand new Waldorf Astoria of the 1930′s.  Or was it the Italian Chef Caesar Cardini, living in Mexico in the 1920′s?


 

Healthy and Gourmet Popcorn Recipes

 

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Who was it that first discovered the magical potential hidden within every kernel of corn?

That healthy snack, light as air…  that burst of white, crunchy happiness?


 

The Best Chicken Liver Recipes

 

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Once upon a time…. and it wasn’t that long ago either, we had to grill and kosher liver at home. Today, thank goodness, we can order it form some butchers grilled and already koshered for us.

I remember my mother having to kosher her own meat. I can still see those koshering racks, chunks of salt and lumps of ‘something’ floating about in aluminum buckets under our kitchen table, but come dinnertime, thank goodness, it had miraculously evolved into a magnificent roast.