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Beat the summer heat by adding plenty of fresh summer vegetables to your plate. Eating seasonal vegetables is not only convenient, but according to Traditional Chinese Medicine, it actually helps your body acclimate better to the current season, since you are eating foods that are
grown in a climate similar to where you live. Eating seasonally also supports local farmers and is easier on the environment, since produce does not have to travel far for you to enjoy it.

During the summer season we become active. We travel, we play outdoor sports and we engage more with the people and activities that are going on around us. This activity is reflected in thriving summer produce, when plants are at their peak, bursting with vital nutrients.
We crave these water-rich vegetables, like crispy green lettuce, juicy cucumbers, succulent marinated asparagus and fresh corn on the cob.

In order to maintain our health and vitality, how we prepare foods is equally important to the foods we choose. Our bodies desire fresh, raw foods to help us cool down and feel energized.  Light steaming, grilling and quick sautéing are also ways to help our bodies come into balance with the heat.  The following salads are light and refreshing, yet satisfying – pretty much a meal on their own.

All three of these recipes are vegan/pareve, so you can enjoy them anytime, anywhere. I like to serve these salads pre-arranged in individual bowls for beautiful presentation. They can also be arranged in a large salad bowl and then dressed and tossed at the table.

Umeboshi Mushroom Salad

Gorgeous Garlic Mushroom Salad

This salad features a beautiful assortment of colors, flavors and textures from each different ingredient. It is all harmoniously brought together with the dressing.  The dressing and sautéed mushrooms feature umeboshi plum vinegar. The vinegar gives this salad a slightly salty, sour flavor, and serves as a digestive aid.  Umeboshi vinegar is the bright red brine that is leftover from making umeboshi plum pickles.  It can be used to season cooked vegetables, soups, marinades and dressings. It is available in the Japanese food section at most natural food stores or click here to purchase. To replace the flavor of umeboshi vinegar, a mixture of red wine vinegar and sea salt may be used.

Sweet Daikon Salad with Sesame Citrus Dressing

Sweet Daikon Salad with Sesame Citrus Dressing
Dried daikon is a white radish that is sliced into strips and sun dried. It is a great source of fiber, potassium and vitamin C. It has been used for
centuries in Asia as a powerful cleansing food to help dissolve and detoxify the body of old fats that are stored deep within. It is also a diuretic
and helps to cleanse the liver, gallbladder and kidneys. You can find kosher dried daikon from Eden Foods.  This salad has a few more steps in preparation than the other salads, but I think the health and beauty benefits that will ensue make the extra prep time worth it.

Southwestern Salsa & Black Bean Salad with “Sour Cream” Dressing
In moderation, tofu can be beneficial for the body because it is high in calcium, manganese and iron, and it has been known to
lower bad cholesterol and triglyceride levels. It also cools down the body, making it the perfect remedy for a hot summer day.  To get this recipes and many more, subscribe to JoyofKosher with Jamie Geller now!

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.

As warm weather rolls around, I look forward to an abundance of rosy rhubarb in late spring, luscious berries in early-to-mid summer, and
heavenly stone fruit towards the end of the season.  When you can’t work fast enough to eat everything up, homemade jam is in order. To make things as simple as possible, I don’t rely on canning methods, use store-bought pectin, or keep my preserves in special jars. Instead, I focus
on basic pantry ingredients coupled with a simple stovetop method that turns the fruit into scrumptious jams which store beautifully in the freezer.

Instead of pectin, use corn starch, potato starch, or arrowroot powder diluted in a little water to thicken your cooked fruit.

Your jam will only be as good as the fruit you put into it. Over or underripened fruit won’t taste as good.

Try these recipes:

Strawberry-Rhubarb Jam

Peach Jam with Blueberries

Now that you have them stocked in your freezer here are 10 Easy Ways to Use Summer in a Jar:

• Use instead of syrup for pancakes and waffles
• Drizzle on top of vanilla ice cream
• Spread onto toasted challah
• Mix into hot oatmeal
• Swirl with yogurt
• Spread on top of cheesecake
• Use as a filling for blintzes and crepes
• Before baking, add a dollop to muffin batter already ladled in the muffin cups
• Serve with pound cake and whipped cream
• Mix into batter for scones

How do use your extra jam?

As seen in Joy of Kosher with Jamie Geller (Summer 2012) – Subscribe Now.

What kind of equipment do you need to get started with BBQ Smoking? There are a number of choices available at your local hardware mega-store. Each has pros and cons, but with practice, they can all provide good results.

The offset, barrel smoker (under $200) offers versatility and a huge space for cooking. A fire is built in a separate chamber, outside of the main cooking area and the hot smoke passes across the food in the cooking chamber and out via a chimney. If you build a fire in the main cooking chamber, you can also use this smoker as a charcoal grill. This kind of smoker requires a lot of babysitting to produce good results.

Electric smokers ($300 and up) are
shunned by professional pit-masters, but are much more practical for home cooks. Load the chamber with food, add wood to the smoker tray and turn it on. Temperatures are kept constant by a thermostat. The only two downsides are the price, and needing an electrical socket where you cook.

Propane smokers (under $200) are similar to electric smokers. A smoker tray holds the wood that will provide smoke, but instead of an electric heater, a propane burner is used. You won’t need an electrical socket, but you’ll be trading it for a propane
tank. Also, you need to control the temperature manually.

Bullet smokers (from $40 to $400) are an interesting breed. A charcoal fire is built at the bottom of the smoker and wood chips are thrown on to generate smoke. A water pan rests between the fire and the food, to temper the heat and add moisture.

A plain old kettle grill (about $100) can also be used for smoking, but you get the smallest amount of cooking space. Lit coals are placed on one side of the cooking chamber and the food is placed on the other side. Wood chips are tossed on the coals periodically. This setup works best for foods that require less cooking time, since maintaining low temperatures for long periods of time can be difficult.

If all you have is a gas grill, all is not lost. Turn on the burners on only one side of the grill and place the food over the un-lit side. You can use a foil packet of wood chips placed over the lit burners to generate the smoke you need.

Regardless of what you use to smoke your food, temperature control is key for consistent results. If your smoker has a thermostat, just set it and forget it. There are digital thermometers that allow you to place a probe inside your smoking chamber to monitor the temperature – more expensive models have remote readouts, so you can monitor temperatures from indoors. Your smoker may come with a thermometer built into the hood, but these are rarely accurate.  When all else fails, poke a digital instant-read thermometer through a vent hole. Unless a recipe says otherwise, you’ll want to keep the temperature between 200° and 225° F. Adjustments to the air-inlet and vents will allow you to raise or lower the temperature – more air equals more heat, less air equals less heat. Don’t close the vents all the way or you will smother your fire.

To create the smoke that bathes your food, you’re going to need wood to burn. The same hardware stores where you buy a smoker will have a variety of choices.  The most common woods for smoking are hickory and mesquite, but apple, cherry and pecan are often available. Hickory is the best all-purpose wood. Mesquite has a very strong flavor and it’s very easy to over smoke your food with it, so I avoid it. The fruit woods are very nice for smoked poultry. Wood is available in either chunks or chips and the smoker manufacturer will suggest which one is best for your smoker.

NOTE: Don’t buy a smoker that uses wood pellets or pucks to generate smoke. They are made from sawdust held together with nonkosher
gelatin. Rather, use wood chips made from chopping large chunks of wood.  I’ve smoked burgers, chickens, whole turkeys, and ribs. I’ve even been known to smoke vegetables now and then – aioli made with smoke-roasted garlic is divine. Starting with easier recipes such as Beer Can Chicken, you can work your way up to the more involved recipes, such as Barbecued Brisket.

Good barbecue is a skill worth perfecting.

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.

I am a barbecue fanatic.
I have 3 different smokers at home for all kinds of barbecuing. On more than a few occasions, I’ve stayed up all night to smoke a brisket. (Experience has taught me to alert the neighbors to avoid late-night visits from the fire department.) I’ve traveled, from New York to Memphis, 3 times to compete in a kosher BBQ competition and I’ve been invited to be a judge at two other kosher barbecue competitions. I even designed
my back-porch around my outdoor cooking equipment.

Barbecue is one of my favorite methods of cooking, and I’d like to introduce you to it.  Before we go any further, let’s get our terms straight.  While you might have made “a barbecue” for your friends and family, you were most likely grilling and not barbecuing.

What’s the difference?

Grilling is cooking food directly over high heat. If there’s a chance that the food might burn, you’re grilling. I have nothing against grilling – but we’re talking about the art of barbecue. Barbecuing is done with low heat, lots of wood smoke and is never done directly over the heat source. If you’d like, think of it as “smoke roasting.” The cooking temperatures shouldn’t exceed 225°F, so barbecue is not a fast cooking method. The mantra of any barbecue aficionado is “low and slow.” Really s-l-o-w. Some cuts of meat can take as many as 16 hours to finish!

Why would anyone wait 16 hours for their main dish?  When you taste it, you’ll know.

What kind of equipment do you need to get started?

There are a number of choices available at your local hardware mega-store. Each has pros and cons, but with practice, they can all provide good results. Click here to help you choose the best BBQ Smoker for your needs.

What is an herb mop? A sauce mop helps glaze your meat during a BBQ. Create your own mop by using fresh herbs, kitchen twine and a twig. It is fun to make and adds an herbaceous flavor profile to your sauce. Take a bunch of herbs (rosemary or thyme for example), attach it to a twig or stick, tie the twine around the herbs, dip the herb mop in sauce, and sauce your meat, chicken or fish as it sizzles over the grill.

Now, that you have your smoker, you are ready to get started.  Begin with easier recipes such as Beer Can Chicken, you can work your way up to the more involved recipes, such as Barbecued Brisket.

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.

Toss It!
Tired of cucumbers, tomatoes, black olives, and raw peppers?

Your bowl of Romaine is a blank canvas.

Keep a few different homemade dressings and some of these fun ingredients chopped up in the fridge for easy mixing-and-matching and a new salad every day.

• Sun dried tomatoes
• Supremed orange segments (learn how to cut citrus supremes here)
• Green olives
• Heirloom tomatoes
• Celery ribs
• Kohlrabi
• Avocado
• Sauteed mushrooms (add a little white wine while cooking)
• Cooked brown rice
• Corn kernels
• Carrots (pulsed once in food processor so they are still crunchy but easy to eat)
• Roasted peppers
• Roasted beets!
• Mango
• Grapes
• Craisins
• Jicama
• Peaches
• Asian Pears
• The Fun Stuff
• Croutons
• Candied Pecans (I love Diamond Pecan Pie Pecans)
• Slivered Almonds
• Sesame Seeds
• Crushed Taco Chips
• Pita Chips
• Feta Cheese
• Goat Cheese
• Chunks of Fresh Mozzarella

You’re never fully dressed without…a good emulsion. Shake these dressings up and keep them in your fridge and the lonely veggies in your produce drawer will always have something to wear.

Toasted Sesame Salad – I like the Orange Soy Vinaigrette served over Romaine, avocados, clementines or supremed citrus, and toasted sesame seeds.

Go South Salad – what pairs well with the hot flavors of the Creamy Sriracha Dressing? Romaine with raw or roasted peppers, sweet corn kernels, carrots, avocados, tortilla chips, baby corn, cucumbers, tomatoes—your pick! Or—add a protein and throw it all in a wrap, using the dressing both in the wrap and as a dip.

Caesar with a Punch – Use the Classic Caesar Dressing with Romaine, croutons, thinly sliced fennel, capers or cannellini beans, and sun-dried tomatoes. Add Parmesan cheese if you’re making yours dairy.

Roasted Beet and Mango Salad – Mix sweet roasted beets with Romaine, grapes, mangos, candied pecans, hearts of palm, and cucumbers, and toss with the Fruity Balsamic Dressing for a salad with a sweeter side. I like using golden beets so there’s less mess and no color bleeding.

Tomato and Arugula Salad – Toss sliced sweet summer grape or cherry tomatoes with arugula with the Green Goddess Dressing.

Mediterranean Fusion Salad – Toss the Lemon Basil Dressing with roasted red peppers, tomatoes, black olives, feta cheese, slivered almonds, and fried eggplant for a salad that spans the sunniest sea.

All the dressing recipes can be found here:

Caesar Dressing

Green Goddess Dressing

Lemon Basil Dressing

Creamy Sriracha Dressing

Orange Soy Vinaigrette

Fruity Balsamic Dressing

As seen in Joy of Kosher with Jamie Geller Magazine – Summer 2013 – Subscribe Now

“Ottimo,” means “excellence” in Italian. I snuck into the kitchen at Ottimo Café in Lakewood, NJ to learn the secrets behind the vibrant and exciting—and very excellent dairy fare (and I brought some recipes back for you).

“We didn’t have any upscale dairy restaurants in Lakewood. I had a vision of the type of place I wanted—something unique, that isn’t even found in Brooklyn, where fresh pastas and homemade pastries were served. I wanted it to be beautiful and modern, and I wanted to find a chef—someone young and ambitious—who shared that vision,” owner Akiva Reiner told me while we sat in the restaurant’s large party room.
“It wasn’t as easy as I thought it would be—I interviewed a lot of chefs until I found Jason. I brought him to my house to cook for two weeks—and then I knew he was the right one for the Executive Chef position.”

A graduate of Johnson Wales Culinary School, one of the top two schools in the country, Chef Jason had never cooked kosher food before.

“How did you feel about not being able to cook meat?” I asked Chef Jason.
“It pushed my boundaries. I took dishes and flavors that I am accustomed to eating, and tried to recreate them in kosher versions. We have a “BLT” on the menu made with crispy smoked salmon sliced really thin, with lettuce and tomato. Our “cheeseburger” made from tuna, has really taken off too. I get to be really creative.”

When I entered the kitchen, Chef Jason was standing in front of a whole salmon, ready to fillet. “The fish market next door, The Fishing Line, goes to Hunts Point every night. They call and tell me what’s fresh and of good quality. When they bring the fish back, I’ll go there and inspect them and pick what I like. I only order the fish I need for that day, and fillet them myself each morning, so you always get a fresh cut.”

Chef Jason began filleting by slicing off the fins, and strategically slicing off the head. “We use every part of the salmon, so nothing goes to waste. I use the bones to make the fish stock for our Seafood Bisque. You can get fish bones at your fish market. They should cost pennies if they don’t give them to you for free.”

Potato Crusted Salmon

Making a fish stock is just like making chicken stock, Jason told me, only it takes less time. “Simply boil the bones and vegetables with water for a couple of hours, and then strain.”

Chef Jason sliced off one fillet of salmon. “Smoked salmon is made from the belly of the fish. Most people will throw the belly away, but we’ll cure it and make our own lox.”

Once the fillets were ready, Chef Jason seasoned them and spread Dijon mustard on top. The Dijon mustard will take the place of egg, to secure the potato to the fish—but with more flavor. Then, he packed the grated potato onto the fish to form a crust on top. “If your grated potato has been sitting in cold water to prevent browning, simply give it a little squeeze,” he said.

In the Ottimo kitchen, the frying pans are always waiting on top of a flame. “We keep the pans hot to save time. You can add oil and let it slowly heat up, but here, every second counts.” When Jason poured in the oil, it sizzled on contact; he added the salmon, potato side down, immediately.  “After about three minutes, when the potato is crispy and golden, we’ll finish by baking the salmon in the oven for six or seven minutes.”

It’s time to make the…pasta. Not just any—in a few short months, Ottimo’s pappardelle has gained celebrity status on the menu. Pappardelle are thick strands of pasta, and it’s made fresh at Ottimo.

“In the beginning, when we first opened, we were working crazy hours trying to keep up…starting at 6 or 7AM and going until midnight. We were afraid we couldn’t keep up,” said Akiva. “Should something give? Should we forget about the homemade pasta? No! We stuck to our original plan, and soon, things began to run smoothly. Homemade pasta is a signature of Ottimo. It’s not going anywhere.”

Chef Jason took out a piece of dough to show me how it’s done. The dough isn’t cream-colored, like typical dough. Rather, it has an orange-red tinge. “We color the dough with tomato paste,” Jason said. “It makes it distinctive—you know it’s homemade. And the tomato flavor pairs perfectly with the sauce.”

While those preparing a pappardelle dish at home can purchase fresh pasta in the freezer section of their supermarket, at Ottimo, the imperia, an electric pasta roller, is ready for use. “This baby is from Italy,” Jason said. He flattened the dough slightly, then rolled it through the machine at thickness level “8.” As the dough thinned, he adjusted the pasta setting. The final time the dough ran through the machine, it was at the “2” setting—slightly thicker than other types of pasta, but perfect for pappardelle. The dough was then hand sliced into pasta strands.

As Chef Jason cooked, orders came in from customers starting to arrive for dinner service. There is a large pot of boiling water with multiple compartments, kept perpetually on the stove, so every order can be freshly—and quickly—prepared one batch at a time. Our pappardelle pasta that Chef Jason cut went right into one of those compartments.

While it boiled, he prepared the sauce. “I told Akiva I’m going to give you one secret today—and here it is.” He took out the fresh roasted peppers and began to peel them—it’s a secret to the flavor of the pappardelle’s cream sauce. Once the peppers are very thinly sliced, he took out an orange-colored paste. “This is the tomato cream paste,” Chef Jason told me. “I make it by seeping sun-dried tomatoes in cream so they reconstitute a little, then add fresh basil and puree the mixture.” The butter, red peppers, shallots, tomato cream paste, and more cream make up the sauce—but there’s more. Chef Jason added a splash of sherry, and the entire mixture rose in flames as the alcohol immediately burned out.

The pappardelle was tossed with the cream sauce and plated. Parmesan cheese topped the dish and was done. I took a taste—it’s distinctive and refreshing, and nothing like the typical pasta dishes we have everywhere. It’s different enough to be exciting, but familiar enough for anyone to love.
Recipes from Ottimo:

Potato Crusted Salmon

Pappardelle Pasta with Sundried Tomato Cream Sauce

Seafood Bisque

Quinoa Stuffed Vine Tomatoes with White Asparagus Vinaigrette

Recipes by Chef Jason Cappetta of Ottimo in Lakewood, NJ.

As seen in Joy of Kosher with Jamie Geller Summer 2012 issue – Subscribe Now.

Nothing says summer like a picnic at the park or at the beach. Grab a basket and pack up some of these delicious light recipes!

I remember my very first beach picnic.  The gorgeous weather and clear sky provided the perfect backdrop for our blanket filled with delicious sandwiches, salads, and other treats. My friend and I high-fived one another; surely, this was a picnic that would go down in history.  But no sooner had the rest of our friends arrived, that we watched in horror as half of our spread disappeared into a huge, errant wave and was dragged out to sea. What remained got ravaged by a gust of briny wind.  We stood by in disbelief as these events unfolded in rapid succession, in the span of only a few minutes.

Thankfully, over the years, I finally wised up. Here are a few things I learned:

Picnic Essentials – Aside from the standards like sunblock and beach towels, there are a few extra things that make picnics on the beach much more pleasant.

Baby Powder – Chances are, you have a small shaker bottle of baby powder hidden somewhere in the recesses of your medicine cabinet, and don’t quite know what to do with it. In addition to keeping your wooden floors from squeaking, this common household item works amazingly well as a sand remover from skin. Apply liberally to hands or other body parts, rub in, and watch the sand fall away.
Hand Sanitizer – Sure, you can wash your hands with the ocean water, but let’s face it, the sticky residue that remains leaves something
to be desired. Once you’ve dusted your hands with baby powder, apply hand sanitizer to keep your hands feeling clean and fresh.
Sport Top Water Bottles – Whether you purchase bottled water with sport tops, or go the green route and use reusable bottles, the pop
up tops work best in a beach scene. Not only do they keep the sand out better than bottles with caps (which, incidentally, are easily lost), but they provide a very useful stream of water when squeezed to wash off fruits, vegetables, or even skin abrasions.
Cooler – According to Dr. Angela Frasier at the Department of Family and Consumer Sciences, there are a myriad of foods that must remain cold in order to prevent the growth of harmful bacteria such as salmonella. Proper use of a cooler cuts the risks of contracting a food-borne
illness dramatically.
Insulated Beverage Urn With Dispenser – Staying hydrated in hot weather is very important, and keeping a ready supply of water close by (rather than taking a long walk to the public restroom) encourages everyone to keep those water bottles filled. Bring along a second urn to offer an alternate beverage for variety, such as lemonade or iced tea.
Gel Packs – Throwing a few gel packs into your cooler will not only help keep your food cold, but also serve as a cold compress, if needed.
First Aid Kit – Probably a good thing to keep in your car in general.  Safety first!

Although we recognize sandwiches as the ultimate picnic food, they often become sand magnets on the beach.  Making your favorite sandwiches into wraps by using flat breads such as laffa or tortillas solves the problem beautifully, besides, it keeps the fillings contained. Try wrapping your wraps in a piece of wax or parchment paper, which your guests can peel off as they eat. Try out these delicious wraps for something new:

The Sunburnt Tuna  and The Chill Cheese Wrap

The most successful beach foods tend to be foods that don’t attract sand, and, unless your beach allows bonfires or barbecues, things that are
good eaten cold. Try some of these tried and true favorites, or take some of your own!
Roasted or Fried Chicken – A Southern favorite, chicken drumsticks feature a built-in handle that makes grabbing and eating easy. Chicken breasts work great in chicken salad.  Tip: Try substituting up to half of the flour in your fried chicken recipe for corn starch for a longer lasting crunch.
Grapes and Watermelon – Not only are they delicious and fun to eat, high fiber fruits such as these deliver much needed hydration to your body without needing a bathroom close by.
Carrots, Celery Sticks and Bell Peppers – Sliced fresh vegetables are nutritious and lend a welcome textural change to otherwise soft or mushy picnic food, and are much healthier than chips.
Granola Bars – These hearty snacks are full of B vitamins and fiber to help provide an extra boost of much needed energy after a long day
of frolicking in the waves.
Cookies -Although many enjoy brownies or cupcakes on a beach picnic, cookies are probably the most successful because they lack the nooks,
crannies, and moisture that sand needs to stick. Of course, nothing beats a fresh s’more roasted over a bonfire, but if your beach doesn’t allow an open flame, these s’more cookies are a treat you can bring from home.

S’more Cookies

Chewy Chocolate Chip Granola Bars (For this recipe and more subscribe to Joy of Kosher with Jamie Geller Magazine)

My first beach picnic wasn’t a complete disaster. It ended with hot dogs skewered on sticks, roasting over a bonfire, and s’mores for dessert. Some friends even brought a guitar and some bongo drums.  There’s a Chinese saying about meeting obstacles:  “Be like water.” When you encounter a problem, go over, under, or around it, rather than try and push it out of the way. In other words, just go with it. Sometimes, the most perfect beach days are the ones that happen spontaneously and purely by accident, despite all our good planning. It also helps to check the tide schedule.

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.

Cheese appetizers are very easy to prepare—and very gourmet. These are some of my favorite ways to turn Les Petites Fermieres and Natural and Kosher cheeses into company-ready appetizers (in no time at all).

Brie & Jam
Spread berry or cherry jam on top of a Les Petites Fermieres round of Brie. I love Bonne Maman, which is imported from France, and is now widely available at better food markets. Garnish with berries and mint leaves. Serve with crackers alongside and a sweet white wine or champagne.

Brie & a Honey Well
Warm the Les Petites Fermieres round of Brie in the oven for just a few moments. Once it’s warm, scrape the top. Pour in flavored honey, and top with pecans, walnuts, or hazelnuts, or a mixture. You can also use pure maple syrup instead of honey (but not pancake syrup!).

Goat Cheese Hors D’oeuvre
Place chopped toasted pecans in a shallow dish. With your hands, form the goat cheese into 12 equal balls. Roll the balls one at a time into the nuts, turning to coat completely. Serve with sliced pears or grapes.

Herbed Goat Cheese Dip
Add 1 or 2 tablespoons heavy cream to the Natural & Kosher Goat Cheese to thin it. Mix in chopped fresh herbs and serve as a dip for vegetable crudités. Goat cheese is easy to digest, even for those who are lactose intolerant, so it is a great dip to serve company.

Sweet Goat Cheese Dip for Dessert
Thin out Natural & Kosher Goat Cheese with 1 tablespoon honey and 1 tablespoon maple syrup. Serve it as a dipping sauce for strawberries.

Quesadillas with Dipping Sauces
Quesadillas are easy, kid-friendly, and gourmet too. Fill tortillas with Sugar River Chipotle Cheddar, Les Petites Fermieres Pepper Jack, a mixture of Pepper Jack and Cheddar, or Mozzarella and Sugar River Monterey Jack with Roasted Garlic and Basil. Fold tortilla in half. Spray a frying pan with cooking spray, and heat the tortilla on either side until cheese melts. Serve it with mango chutney, salsa, or bruschetta (chopped tomatoes, garlic, and basil, drizzled with olive oil) on the side as a dip, or with corn and avocado on top.  If you use only chalav Yisrael cheeses, you can mix Natural & Kosher Mozzarella, Muenster, or Cheddar with fresh basil, mint, or cilantro for a zesty, satisfying quesadilla filling. You can even use Natural & Kosher American cheese for a meal kids are guaranteed to eat. Serve a salad on the side and you’re done.

For may ways to use cheese see The Making of a Cheese Plate, Cheese For Dessert, and Five Cheeses Everyone Should Know About.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now

Have you ever dissected a tea bag? I did and found myself in a magical world of aromas, flavors and colors.

I remember a time when Starbucks sold crushed tea in paper pouches and my cup of tea was nice, but a total stranger to me. Those days fill me
with much nostalgia for many things passed…but as far as tea is concerned, I’d never go back. See, unlike kids growing up in, say, Southeast Asia, the only teas we had in the house were Celestial Seasoning’s Red Zinger and a couple bags of Lipton. Life was beautiful, but my beverages were a drag.  Through G-d’s kindness however, years later, a simple encounter would transform me from a naive paper tea bag consumer
to an enthralled and impassioned tea enthusiast.

It began as simply as walking into The Coffee Bean & Tea Leaf shop in Los Angeles and finding myself face-to-face with jars of brightly colored whole tea blends in stylish mesh sachets. I know you were expecting a more dramatic tale, but that’s the whole story.  I was hooked.

At first, it wasn’t so much about the taste as it was about the beauty of the spices and flowers. I brought the tea bags home, cut them open and sorted out the different ingredients. Cardamom pods, pink peppercorns, chamomile flowers, rose buds, lemongrass…ahhh, I felt like I’d walked from my simple kitchen into an exotic fragrant world. A new calling overwhelmed me: I must go out and make my own tea.

Almost as suddenly as I discovered tea, I discovered the myriads of Indian spice markets near my home. Who would have thought? Loose tea, cinnamon sticks, star anise, cardamom pods, cloves, dried ginger…all in abundance, inexpensive and around the corner from me. Other
ingredients like chamomile blossoms, lavender buds and lemon verbena, had to be tracked down at my local health market.
And thus, with the help of t-sacs and some boiling water, a hobby was born.

Apparently I’m a bit of tea late bloomer.  Boutique tea stores and companies that sell loose tea have been around for ages, but the trend of whole leaf blends in silky bags has just started gaining traction in our market. Today you don’t necessarily need to seek out boutique vendors for the experience–most tea companies already sell them. But there is still no more gratifying tea experience than buying the teas and spices and assembling them yourself!

All you need are 3 things:
1. Freshly boiled water
2. Teas/spices/blossoms/herbs/flowers of your choice
3. A t-sac, tea-ball, or just a strainer.

Tea assembly can be an intuitive process, but be careful not to overload your cup with spices. Start simple, see if it’s your taste and then continue with your adventure. (If all else fails, cut open your favorite tea bag and take notes on what they are doing right!)

Instructions: Use around 1 shot glass full of ingredients per 2 cups of water. Transfer ingredients to t-sac or t-ball. Place in cup. Add boiling water. Steeping time depends on desired intensity of flavor.

Here are some on my favorite blends:

Soothing Mint Tea

Mint is refreshing, but you knew that already. Try mixing it into a soothing floral blend.

• Lavender buds – Chamomile blossoms – Spearmint leaves
• Optional additions: White or Green tea – Coriander seeds

A Floral Blend

Sweet, tart, and fun, floral teas are not only fragrant but also beautiful to assemble.

• Rose petals -Chamomile blossoms -Lavender buds -Lemon verbena
• Optional additions:White or Green tea

Green Tea with Dried Ginger

Spicy Chai Tea Blend

Adding black pepper will give your tea an extra kick of flavor! This is a great recipe to experiment with. Make a latte by adding steamed milk
and some honey.

• Black tea (Assam or Darjeeling)*
• Cinnamon – Star anise – Cloves -Dried ginger -Cardamom pods – Pink peppercorns – Black pepper -Fennel seeds (optional)

*Use rooibos tea for a caffeine-free option.

Labeling your tea can turn into arts and crafts.  A little twine and wooden labels will go a lot way.

Tea Tips – There are many ways to store your tea blends. Using a tin box will keep the tea the freshest.  Use within a few weeks of purchasing. If
your spices lose their flavor, try grinding them a bit with a morter and pestle.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Summer 2012) – Subscribe Now.

In the middle of summer, when the height of harvest season is still a couple months away, the green grapes used in white wines are collected from the vines. Unlike reds, which are fermented with their skins to achieve a deep, burgundy color, white wine grapes are quickly pressed and only the remaining juice undergoes fermentation, without any skins or seeds.

The fermentation process is quicker, and white wines aren’t aged in oak—they go quickly to market so you can enjoy them when they’re young and fresh. The result is a tart, crisp, and refreshing wine that can be enjoyed with light foods or on its own. Always check the year of your bottle of white—if it’s more than two or three years old, pass. Because a shorter fermentation process results in less labor, you can typically enjoy high quality white wines at a lower price point than their red counterparts.

Top Picks

GOOSE BAY SAUVIGNON BLANC.  One of my favorite white wines. This one is from New Zealand. It has incredible citrus aromas and flavors. I can close my eyes and feel like I’m biting into a grapefruit. When properly chilled, this is incredibly refreshing.  Though I drink a lot of red wine, I can never polish off a whole bottle. Of this though—I can. I think it’s the best kosher Sauvignon Blanc out there.

BINYAMINA RESERVE SAUVIGNON BLANC.  When you see a screw cap on a bottle of white wine, it means it’s meant for young, early drinking. Of all the Sauvignon Blancs coming out of Israel, this is one of the best.

NESS BLANCO DE ELVI WINES.  This white blend has the freshness of Sauvignon Blanc and the aromas and flavors of the Muscat grape. Together, it makes for a really beautiful wine.

CARMEL “KAYOUMI” VINEYARD WHITE RIESLING.  I loooove the Carmel Riesling. Many people might be familiar with Rieslings, as a grape that’s known for its sweet, late harvest wines. The grapes for the dry variety are harvested earlier than a late harvest Riesling. It has a hint
of sweetness but it’s really a dry wine with a refreshing acidity. You can enjoy it with all kinds of dishes, but it’s also great to sip on its own. It has a pretty smell and aroma—like a bouquet of flowers. If you think you only like sweet wines give this one a try…you may be pleased to learn that you can enjoy a dry wine as well!

BARTENURA PINOT GRIGIO.  The Pinot Grigio grape originated in Italy. It’s a neutral, easy drinking wine, without the acidic quality of Sauvignon Blanc. If you’re going to try Pinot Grigio, choose this authentic Italian bottle.

INVITA BY ELVI WINES. This is a brand new wine which will be out next month. It’s a dry wine with a hint of sweetness and refreshing acidity. Whoever has enjoyed a sneak preview has loved it—I think it will be very popular.

Contributed by Gary Landsmen.

As seen in Joy of Kosher with Jamie Geller (Summer 2012) – Subscribe Now.

Thank you to Breezy’s for sponsoring our favorites, check out her Long Island store for all your kitchen and dining needs.

*******Giveaway*** Enter to win one of two prizes, the French Bull 13.5″ x 8″ rectangular platter or the Norpro Mini Cheesecake Pan, there are many ways to enter, see rafflecopter form below. a Rafflecopter giveaway

The coconut whipped cream in the parve version of this Strawberry Shortcake tastes so incredibly good, you won’t believe that it’s pareve. Use this recipe to replace any whipped cream for your guests who are vegan, soy free, or those who just don’t want to eat the chemicals known as non-dairy whipped topping. If using frozen strawberries, make sure to only buy the Bodek PREMIUM frozen strawberries, which come in re-sealable black and peach bags in the frozen aisle of your kosher supermarket. These strawberries are pretty enough for garnishes, even though they are frozen. Other frozen strawberries won’t be as nice. Make sure to follow the directions for defrosting them, so that they retain their naturally pretty shapes.  All you have to do is arrange whole frozen strawberries in one single layer, over a double layer of paper towels. While still frozen, so as to retain the shape of the strawberries, slice half of the strawberries into thin slivers. Allow strawberries to defrost.

Enjoy the recipes for whichever one works for you:

Parve Strawbeery Shortcake

Dairy Strawberry Shortcakes

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.

Nothing super juicy about this confession. Except well, the juice. Just an honest answer to a common question. People come up to me and say, with a little wink, “…So what do you actually make most of the time?”

The answer really depends on the day and my mood and my mom.

So the story goes a little something like this. Picture me and my mom baking brownies together in her cozy kitchen. I am about five years old, with long pigtails, smiling ecstatically as I smear frosting over the brownies, my clothes, and my face. Mom is wearing her favorite baking apron—the one with the little pictures of mixing spoons and bowls—and beaming at her little pastry chef. She’s proud to pass on the secret family recipe for perfect brownies to a daughter who will treasure it.

Truth is, that sweet little scene never actually happened. That’s because my mother (who is a fantastic mom in just about every way) has some innate allergic reaction to all things culinary. It’s so severe that she actually and famously tried to build our house without a kitchen. She settled for placing it off to the side of the house by the garage so she would never have to walk through it.

But she happens to have a thing for salads and shakes. She makes the meanest greens in her wooden salad bowl and juices carrots (her favorite!) and blends power-packed protein shakes all the time. She took me at 16 for my first shot of wheatgrass (“thought” to have unique curative properties.) Mom is one of those healthy ladies who walks daily and watches what she eats.  So while I can’t share my mother’s tips for the fluffiest soufflé or melt-in-your-mouth meat, her penchant for a healthy lifestyle inspires me.

She is always encouraging me to have a shake—and I always tell her I want to chew my meal. Well now, as in today, I feel a little different. Both cause I am on the run, a lot (the treadmill just never stops—not the actual treadmill, mind you, that I don’t have time for) and because of this cookbook I keep writing and writing and writing about. So now that it’s warmer and I want to feel lighter I’m drinking this fruity red apple smoothie. When I want more body in the form of a thicker creamier smoothie, I sub in vanilla soy milk for the OJ and sweeten to taste with either Splenda, Truvia, or honey depending on the day.

Just like the color black, the classic shoe and cashmere—the traditional “chewable” breakfast will never go out of style. But for now I’m into my smoothie.

Try this recipe for a Red Apple Smoothie.

Love ya mom!

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.

I’ve always been enamored with the colorful flavors of Southeast Asia. The layers of sweet, salty and spicy inspire so many of the dishes that emerge from my kitchen. Over the past several years, it’s become possible to find kosher ingredients to recreate some of the best-loved foods from Thailand and Vietnam. I make a regular pilgrimage to the Asian food markets that dot the outer boroughs of New York City and I am constantly amazed at the low prices and variety of fresh produce that are available.

In the summer, when I’m looking beyond soups and stews to satisfy family and friends, I turn my gaze far eastward. In Thailand, Laos, Cambodia and Vietnam, they know how to beat the heat with bright salads, cool fruit drinks, and the Summer Roll.

The Summer Roll is a close relative of the conventional Chinese egg roll, except the Summer Roll is not deep fried and is usually served at room temperature and at only about 120 calories, about half that of an egg roll, is surprisingly filling.

You can fill the rice paper wrap with virtually any shredded or julienned vegetable or fruit and rice vermicelli (think spaghetti made from rice flour). Sliced chicken, beef, or fake crab meat can also be added, but I typically make mine meatless. Smoked or baked tofu is a great way to add protein and keep it pareve as well as seared tuna or salmon.

The spicy peanut sauce we use for dipping is so much more interesting than the cloying sweet and sour sauce we might use for an egg roll or Chinese noodles. Any leftover sauce can be used for dipping chicken nuggets or mixed with lowfat mayonnaise or yogurt for a delightfully different salad dressing.

It takes a little practice to get the amounts just right (don’t overstuff), but after a few tries, you’ll be on a roll!

Make your Summer Rolls and serve with your choice of dipping sauces, really any thick salad dressing would work, but my favorite is this Peanut Sauce and when I want to go a little lighter on the calories I go for Thai Sweet Chili Sauce.

Let me know if you make your own Summer Rolls and what you put inside.

In this busy kitchen, nature meets modernity and functionality. The kitchen is this home’s central stage, and the modern yet cozy nature-inspired style make it the place everyone loves to be. Homeowner Leslie Chera and her husband Jackie love to entertain—so the three ovens are always busy. Leslie’s four young girls join her in the kitchen as she hosts cooking classes, and all the food prepared is donated to the needy.

Wall of Function
The refrigerator and freezer hide behind wood cabinetry on this wall. Other cabinets are fitted to store trays and platters.

Up and Down
These hydraulic Lucite bar stools move up and down, so Leslie’s four girls can climb up and help this Zumba queen mom cook healthy dishes.

Focal Point
We love these “bubble” chandeliers by designer George Kovacs.

A Study in Contrast
White and wood cabinets pair to effortlessly bring the modern and natural elements of the design together.

Pop It Open
There’s always bottles ready to share when the guests arrive.

The Purple Mood
Unique purple granite and the purple marbleized glass tile backsplash bring in nature with a twist. Purple and lavenders reappear throughout the home.

Who Needs a Red Carpet?
This slate floor runs from the front of the home, to the back, welcoming visitors inside.

Seamless Steel
Stainless steel drawers share a wall with the ovens and range so the appliances blend into the kitchen design.

Photo by Morris Antebi
Kitchen Design by Joyce Silverman
718-336-4386

As seen in Joy of Kosher with Jamie Geller (Summer 2012) – Subscribe Now.