Magazine Articles

 

Gastronomic Journal of Mendy Pellin

 

Contributed by:

 

0 comments | Leave Comment

 

 


 

An Italian Holiday Feast

 

Contributed by:

 

1 comment | Leave Comment

 

In last year’s Rosh Hashanah issue of Joy of Kosher with Jamie Geller we shared three unique holiday menus.  Italian, Moroccan and Traditional.  Today we will share Alessandra’s Italian feast with you, but you don’t want to have to wait a year for the amazing recipes and menus we feature in our magazine, get your subscription here.

Click through to each recipe to find make ahead tips to make this menu easier to prepare.


 

Infused Honey

 

Contributed by:

 

1 comment | Leave Comment

 

One of my favorite experiences growing up in Seattle was driving to the Puyallup Fair every September. We admired the enormous prize-winning animals, rode the roller coasters, and walked through the booths of “As Seen on TV” products. What I looked forward to the most was the Snoqualmie Valley Honey, and every year we stocked up on a variety of flavors for Rosh Hashanah. My whole family and I stood at the honey booth, taste-testing each one, from Washington Wild Blackberry (my favorite) to Clover and Peppermint, while my mom loaded up on honey bears and honey sticks for us to enjoy year-round. Since I no longer live in Seattle and always miss going to the fair, I love to make my own infused honey to use for the holidays. Every drizzle is a trip down memory lane and there is nothing more gratifying than making your own artisan honey.

The directions are the same for any flavored honey you choose, and the options are endless!


 

Budget Mediterranean Family Dinners

 

Contributed by:

 

1 comment | Leave Comment

 

What to make in between the hectic days of Yom Tov & Back to School Madness?

It doesn’t have to cost a fortune to cook great tasting, exotic meals that can be prepared in minutes.


 

A Shabbat Menu with Gold’s

 

Contributed by:

 

1 comment | Leave Comment

 

Sometimes all it takes for a perfect meal are a few great quality ingredients. Enjoy the summer weather with these quick and gourmet recipes for Shabbat and every day of the week.

Panko Crusted Salmon


 

Kosher Pasture Raised Meat With Grow & Behold

 

Contributed by:

 

8 comments | Leave Comment

 

One balmy June afternoon I had the pleasure of meeting Anna and Naftali Hanau. My goal was to learn more about pasture-raised beef as this is a fairly new concept to the kosher world. It was inspiring to hear Anna and Naftali share their story and give a tour of their backyard. We chatted over a BBQ feast they prepared, and the simple but truly mouthwatering food was an unexpected perk. We enjoyed Grow & Behold beef tartare (exceptional!), beef burgers, and marinated lamb chops with a salad of greens freshly picked that morning from the garden.


 

Easy Slow Cooker Dinners

 

Contributed by:

 

2 comments | Leave Comment

 

In many houses, crockpots are associated with Shabbos day Cholent. However, that is far from their only use. Slow cookers have earned themselves a prominent spot in the kitchen, and rightfully so.

The crockpot, originally called the Beanery because its original sole intended use was to cook beans, was first patented in 1970. It was not until 1971, when Rival, the company who owned the patent and was doing in-house testing, realized that this slow cooker was fantastic for slow cooking meat as well as beans and other foods. Finally in 1974, the crockpot that we all know and use was introduced to the market and has been a huge success ever since.


 

Homemade Pizza and Focaccia Recipes With...

 

Contributed by:

 

0 comments | Leave Comment

 

No matter how you slice it, pizza has gone mainstream and is now one of the most popular fast foods in North America.  Pizza was first made popular in the United States by soldiers who brought the concept back from Italy at the end of World War II. The literal translation for pizza is “pie,” but pizza pie is generally savory, not sweet. Pizza is usually round in shape and is made from crispy, yet tender yeast dough topped with
tomato sauce, grated mozzarella cheese and various toppings such as bell peppers, mushrooms, onions, even anchovies. Different cheeses can be used: goat cheese, feta, Monterey Jack, Swiss and Parmesan.

Gourmet-style pizzas might be topped with shiitake, porcini or Portobello mushrooms, roasted peppers, artichoke hearts, hearts of palm, capers, salsa, tomato slices, sun-dried tomatoes, zucchini slices, fresh or dried herbs (basil, oregano, rosemary, thyme), sliced red onions or leeks, partly cooked eggplant slices, chopped spinach, garlic slivers, blanched broccoli, cauliflower or asparagus, grilled potato slices, green or black olives, even smoked salmon and cream cheese!


 

Favorite BBQ Recipes

 

Contributed by:

 

9 comments | Leave Comment

 

It’s time to take the party outside. Well in Israel we’ve actually been grilling since we got here. Hubby’s got the grilling bug and we’re regulars at the table outside. But if it’s just heating up where you live, you gotta know there are so many healthful and creative ways to top your everyday BBQ favorites. Try these on for size and live it up this summer.

steak with chimichurri


 

Scrumptious Summer Salads

 

Contributed by:

 

1 comment | Leave Comment

 

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.


 

DIY Freezer Jam

 

Contributed by:

 

1 comment | Leave Comment

 

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.


 

How To Choose the Best BBQ Smoker

 

Contributed by:

 

0 comments | Leave Comment

 

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.


 

BBQ Smoking

 

Contributed by:

 

2 comments | Leave Comment

 

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.


 

Build Your Own Salad

 

Contributed by:

 

3 comments | Leave Comment

 

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

Your bowl of Romaine is a blank canvas.


 

Fancy Kosher Italian Food In Lakewood

 

Contributed by:

 

2 comments | Leave Comment

 

“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.”