Burn Jel Plus Works To #StopTheBurn *Weber Grill...

 

June 25th 2014

Contributed by:

 

353 comments | Leave Comment

 

A few moths ago, Jamie was doing a cooking demo and ended up burning herself on a hot pan.  Afterwards she learned that one of the attendees worked for a burn relief product and a new relationship was born.  All regular cooks know that burns are just par for the course, but the pain doesn’t have to be.  Burn Jel Plus® is a pain relieving gel that instantly cools and soothes.  If you have ever burned yourself you know how painful it can be and you feel like there is nothing you can do.  Water-Jel® Technologies the manucacturer of Burn Jel Plus® has been making emergency burn care products for more than 25 years and now they are bringing their products to us.

When a burn occurs it is important to act immediately to #StopTheBurn and relieve the pain.  That is why it is our mission to make sure everyone has this necessary tool on hand when they need it.  Just after I got my first sample of Burn Jel Plus® my 9 year old son was cooking and got a minor burn on his arm.  He yelled out and immediately put it under running water.  Then I remembered my sample and ran over to give it a try.  Within seconds his pain was gone and he went on with what he was doing.

Burn Jel Plus® stops the burning process and instantly cools the skin.  It really is a must have kitchen and on the go product available at Walgreens, CVS, Rite-Aid, Walmart or online at BurnJelPlus.com.

We have teamed up with Burn Jel Plus® this Summer to help everyone #StopTheBurn.  Starting next week we are giving away 30 Burn Jel Plus® Gift Baskets filled with Burn Jel Plus®, Oven Mits, Aprons, Spatulas and More!!  Every Wednesday through August we will choose 3 winners and then on August 27, 2014 1 Grand Prize Winner will win this Weber Grill valued at $499 (or equivalent Lowe’s Gift Card).  Open to residents of U.S., ages 18+. See detailed terms and conditions on entry form.  Enter here with Rafflecopter:

The first winners are: Melissa, Carolyn, and Gerald.

The next winners are: Pam, Tandi, and Gary.

The third set of winners are: Debbie W, Tammi, and Joe Jo

The fourth round of winners are: Sari, Ken G, Keith B

The fifth round of winners: Bethany S, Robyn W, and Traci B

The sixth set of winners: Linda F, Shalom K, Annette T

The seventh set of winners: Judith W, Louly, Debbie R

The eighth set of winners: Adele S, Robin S,  Marta H

The ninth set of winners: Mike P, Cohen, T Michelle

The final set of gift basket winners: Bryn, Richard H, Karen H

The Big Winner of the Weber Grill is Tandi C – Congratulations!!!
Win A Weber Grill (value at $499)
a Rafflecopter giveaway


 

Four Fantastic Summer Salads

 

June 25th 2014

Contributed by:

 

0 comments | Leave Comment

 

Delicious fresh salads using all your favorite vegetables and some new ingredients you will want to add to your pantry.

MILLET

Millet is a nutrient-rich grain that is incredibly under-used. Unlike fluffy rice which is so good it can be steamed and eaten plain, millet benefits from being combined with strong flavors and spices.

I promise you, though — once you learn what millet is good for and how to bring out its best qualities, the grain will grow on you. It looks like couscous, but it isn’t soft and it certainly doesn’t have that melt-in-your-mouth quality.

Millet is similar in taste and texture to quinoa. Millet can be very clumpy, so it works well for shaping pat- ties, but mostly, millet just needs love and attention. Fat does wonders for this grain. rather than cooking it in water, use chicken soup or beef stock. Or make it creamy, polenta-style with butter and cheese.

Roasted Chickpea Millet Salad

This is a vegetarian dish but can be easily served warm next to a hearty beef stew or saucy roast. it can also stand on its own as a complete meal. I generally roast each vegetable separately, but you can steam, blanch and sauté any of the vegetables you choose or even use leftover veggies.

Light Summer Salsa

A really simple fresh salad to augment the other complicated ones. Serve with tortilla chips or with pita and falafel in place of israeli salad.

ARAME

Arame is available kosher (OK certified) under the eden Organic brand. Arame is a sea vegetable that has been a traditional part of the Japanese diet since ancient times. arame is a low calorie, low-sodium food that is rich in dietary fiber and a good source of vitamin
a and is fat and cholesterol free. Arame may be cooked with whole grains, in soups, stir fries, vegetable dishes, home- made breads, stuffing, salads, croquettes, and in making grain, tofu and tempeh burgers.

Arame doubles in size when cooked.  To use, rinse quickly, soak for 5 minutes in cold water, chop if desired, and add to your recipe. Arame makes an excellent side dish when cooked with sautéed sweet vegetables, seasoned with vinegar or soy sauce.

Salmon Arame Salad

Heirloom Tomato Salad with Crispy Salmon Skin & Seaweed Dressing

Fresh summer tomatoes are the best thing ever — you don’t need to do much to a tomato to enjoy it. When I sat down to write up some summer salads I racked my brain to think of the best salad I’ve ever had with tomatoes. Sliced with basil and fresh mozzarella or with a little olive oil and salt is always great, but I wanted to think of something that surpasses even that. Chef Moses from Pardes restaurant in Brooklyn suddenly sprang to mind. I worked in his kitchen for a bit of time where he taught me many things, including this amazing dressing and salad. This is my version of his recipe — a more rustic home-style version. (the real thing comes with smoked salmon skin, some rouille, and fancy foam stuff which you’ll have to actually venture out of your house and to Pardes restaurant to eat.) In the meantime, try this recipe.

Roasted Ratatouille

Roasted Ratatouille

Roasted Ratatouille

Ratatouille is a longstanding family tradition. It’s also sort of a family joke. Growing up, my mother made ratatouille every single Friday night of my life — and now all my siblings and I make it as well. Ratatouille is not traditionally roasted, but I find it easier and less sweaty, and it elevates this dish by adding a depth of flavor that can only be achieved with roasting. My ratatouille is a gour- met version of my mother’s, but I incorporate her secret touch: roasting fennel in olive oil with a drizzle of balsamic vinegar.

 

 

As seen in the Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) – Subscribe Now


 

RSVP For #SummerWithGolds Twitter Party and WIN

 

June 24th 2014

Contributed by:

 

52 comments | Leave Comment

 

You’re invited to join our #SummerWithGolds Twitter chat!
Hosted by @JoyofKosher and sponsored by Gold’s.

On the agenda

Summer time BBQ, Condiments and The Fourth of July – Win 1 of 5 copies of the Joy of Kosher with Jamie Geller Magazine for Summer just by RSVPing below, then Retweet and engage during the chat to win 1 of 2 Gold’s product prize packs valued at $50 each or equivalent gift cards.

We will be talking about: Favorite Summer BBQ recipes, condiments with horseradish, the Fourth of July party ideas and more.

When

Tuesday July 1st from 1:30-2:30 pm EST

Who

@JoyofKosher @JoyofKosherMag @KosherFoodBloggers @TamarGenger @JamieGeller

Moderator @MommyBlogExpert

How to participate
Use hashtag #SummerWithGolds
Use Tweetchat for easy chatting.

Anyone can participate, but you must be following @JoyofKosher and RSVP here below!

Follow us here

RSVP

Let us know you are coming to the party in the comments below to be entered to win and make sure to include your twitter handle.


 

Morad Pomegranate Wine for Dinner and a Cocktail

 

June 24th 2014

Contributed by:

 

0 comments | Leave Comment

 

We all know that wine isn’t just for drinking (you can cook with it too) but did you know that it’s important that the wine you cook with should be just as tasty as the wine you want to drink? In fact, when you open up a bottle of wine to pour into your favorite stews and sauces, it’s a good idea to pour yourself a glass to drink while you cook. That’s an order! And since I must practice what I preach, I’m opening up a bottle of Morad Pomegranate Wine right now to drink while I write about this incredible sweet and sour wine made entirely of the finest pomegranates from Israel.

Instead of adding dry red wine to this classic Osso Buco, I used the sweet and sour Morad Pomegranate Wine to add an extra layer of flavor and tang to this rich and heavy dish. The pomegranate wine is cooked together with onions, carrots, celery, garlic, crushed tomatoes, sausage, fresh rosemary, bay leaf and more! There is so much love there.

Like I said, every wine-infused dish needs a matching drink to go with it and this Chilled Mulled Pomegranate Wine with pomegranate seed ice is perfect to lighten up the heavy Osso Buco and cool you down on these hot summer days. Instead of just drinking the wine right from the bottle, you can infuse it with tangy and savory flavors to give it new life. I steeped the pomegranate wine with citrus, cinnamon and fresh rosemary then chilled it down for a few hours before drinking. So refreshing and it will last for at least 2-3 days in your fridge…unless you drink it all before then!

Gey your bottle of Morad Pomegranate Wine from Jwines.com 


 

The Story of Bat Shlomo Winery

 

June 24th 2014

Contributed by:

 

0 comments | Leave Comment

 

In 1889 Baron Edmond De Rothschild started a new town in the ever growing Zichron Ya’akov.

This picturesque little town by the name of Bat Shlomo, sits on the lower slopes of Mount Carmel, and still features its original buildings (and in most cases descendants of the original families that lived there). It was named after Betty Salomon, the daughter of Salomon Mayer von Rothschild (the Baron’s grandfather).

It was here in 1889 that Baron Rothschild planted some of the first vineyards in Israel, which were eventually abandoned.

Fast forward to the modern day. Serial Entrepreneur Elie Wurtman made Aliyah and soon after achieved significant success in high tech. He then decided to follow his dream and become a ‘pioneer’ by opening his own winery. In his search for the right location, Elie stumbled upon Bat Shlomo and decided to rejuvenate the vines planted over a century ago.

Overgrown Vineyards

Now with the vines in hand, Elie called on a friend of his – Ari Erle, who studied winemaking for six years in Napa Valley.

Together with some of Elie’s other friends and colleagues, they cleaned up the Vineyards and rejuvenated the vines for a proper crop.

Elie then went and purchased one of the original houses in Bat Shlomo with the goal of renovating it and converting it into a Visitors center. In the process, however, he uncovered an ancient Roman house. Once he was granted clearance from the archeologists, he converted that house into the barrel cellar.

 

Elie then found a school nearby that works with troubled religious kids, and after meeting with the head of the school, a program was started whereby the students study agriculture and the religious laws of farming, combined with working in the vineyards.
Here’s what came of all this effort…

Bat Shlomo Sauvignon Blanc – Probably the best Sauvignon Blanc I have ever tasted. A clear crisp wine with well-balanced citrus flavors, this is a perfect wine for a fish dinner or as a classy wine for a nice hot day. (95 NIS) – Avaialbe in the US via Amazon for $30, click here.

Bat Shlomo Rosé – This perfectly balanced rosé in deep blush, it’s on my list of the top 5 rosés in Israel. The blend of Cabernet Sauvignon, Petite Verdot and Cabernet Franc is sure to compliment pasta, tomato based sauces, or fruit. (95 NIS)

Bat Shlomo Chardonnay – Complex and buttery, this wine has so many great things going on! For those who don’t want a completely oaked chardonnay, you can’t go wrong! Good to go with heavier cheesy meals or Turkey dinners, or just sit and sip with some good friends on a hot day. (120 NIS)

Bat Shlomo Betty’s Cuvee – The first red wine from Bat Shlomo – This red blend is exactly the same as the rosé in its composition (The rose is simply removed after a short time and fermented without the skins). This in turn means an even deeper color and texture for the red. The wine is young, and needs substantial time to breathe before drinking. In my opinion this is a great wine for the collector as it will continue to improve in the bottle over the next 4-5 years. If you are a collector – it is a great wine at the great price of 160NIS, as this vintage bottle will be worth much more as it matures.

Bat Shlomo Wines are only available in restaurants or in the winery, but most exclusively through the Jerusalem Wine Club!

Eli Poch is the Founder of the Jerusalem Wine Club.

You can book all your Israeli Wine tours and/or purchase wine through the club through their website:

www.jerusalemwineclub.com


 

10 Sweet and Savory Honey Recipes

 

June 24th 2014

Contributed by:

 

82 comments | Leave Comment

 

This post and giveaway is sponsored by The National Honey Board.

Honey does more than sweeten tea and suppress a cough. Honey has many versatile benefits in the kitchen, from replacing other granulated sweeteners in baked goods and other desserts to balancing the acidity and salt of salad dressings with a natural sweetness and mouth-filling texture. For many home cooks who think about honey during breakfast, they may be surprised to learn that many savory dishes will also benefit from adding honey.

Honey enhances browning and helps food retain moisture. That is why honey is a common ingredient in many marinades and sauces for meat, chicken and fish. Honey is sweeter than other granulated sweeteners – so you can use less – and it has a unique flavor profile that enhances every dish. There’s actually more than 300 varietals of honey in the United States. (check out www.honeylocator to find varietals from your region)

Try these sweet and savory recipes to discover how honey can bring out the best flavors in your kitchen.

Asian Vegetables with Quinoa

Asian Vegetables with Quinoa

Honey is a common ingredient in many Asian foods.  Not only does it offer natural sweetness to counterbalance the salty and spicy flavors, but it also provides a thicker coating that sticks to the food.

Herbed Meatloaf

The flavor and juices of the meatloaf are sealed in by the extra coating of tomato paste mixed with honey that is slathered on top.

Honey Pecan Chicken

Honey Pecan Chicken

Honey and mayo combine to coat the chicken before being dredged in pecans and breadcrumbs.  The honey helps keep the chicken breast moist while also working to cling to the breading.

simple salmon

Neshe's Simple Salmon

Salmon never got easier than this recipe and a little honey goes a long way to make a salmon everyone will love.

Red Snapper with Asian Noodles

Red snapper is marinaded in a an asian blend of sauces for a balance of sweet, spicy and salty.

Apple Honey Marinade For Chicken

A chicken marinade from our BBQ professional, honey works great on the grill.

Cider Glazed Vegetables

The honey balances the apple cider vinegar in this vegetable side dish.

Apple Crunch Bread Pudding

This breakfast bread pudding is perfect to use up leftovers.  Honey is a surprise  ingredient in the custard used to soak the bread

Curried Coconut Couscous

This flavorful coconut and curry couscous filled with apricots is laced with the sweet taste of honey.   It can be served warm or prepared ahead and served cold the next day.

Whole Wheat Challah

This whole wheat challah recipe has a great texture due to the use of honey.  Give it a try.

honey recipes

**Giveaway***

Win a Honey Culinary Kit to include a few different samples of honey varietals, 1 cookbook, 1 apron, 1 honey dipper.  To enter to win, leave a comment below with your favorite honey recipe.

a Rafflecopter giveaway

For more information on honey and more recipes go to Honey.com

This post and giveaway is sponsored by the National Honey Board, all opinions are my own.


 

Chilled Mulled Pomegranate Wine with Pomegranate...

 

June 23rd 2014

Contributed by:

 

0 comments | Leave Comment

 

Posted 06/23/2014 by Melinda Strauss
Instead of drinking your wine right out of the bottle, spice it up for summer with some citrus, cinnamon sticks and fresh herbs. Add some homemade pomegranate seed ice cubes to cool you down and impress your friends.

Posted in: | Cuisines:

 

In the JOK Kitchen with Silk Road Vegetarian ...

 

June 23rd 2014

Contributed by:

 

32 comments | Leave Comment

 

The Silk Road refers to the routes of trade along Central Asia, India and the Mediterranean.  Many of our Jewish ancestors worked along these routes dealing in the spice trade.  Dahlia Abraham-Klein takes us all on a culinary journey through her heritage in her new book.  After years of suffering health problems on a regular American diet, Dahlia went back to her roots and found that the foods of her ancestors could be easily made today.  Many are naturally vegan and gluten free and they changed her life.

The Silk Road Vegetarian is the culmination of Dahlia’s transformation and celebration of her family’s strong culinary roots along the Silk Road. With 120 vegan, vegetarian and/or gluten free recipes tweaked for the modern cook, the Silk Road Vegetarian has something for everyone.  Dahlia shares a lot of herself in this book, but we wanted to know a little more.  Here is what we learned from Dahlia plus a few recipes from the book you can try out.  And don’t forget to enter the giveaway to win your own copy.

You found renewed interest in foods from the Silk Road that you grew up on after feeling sick on a more Americanized diet. Was it difficult to learn to cook this way?

I grew up watching my mother cook the traditional foods from Central Asia, so through osmosis and some extra tips from my mother I learned to cook the dishes I grew up with.
I also learned through years of studying naturopathy (natural medicine) after suffering from a sever ulcer and years of meditation, that the attitude towards food needs to change.
Cooking with patience, love and nurturance changes the spiritual energy of the food you give to your loved ones. Food has healed me and if cooked properly can heal people.
So keeping that in mind it’s not difficult for me to cook this way when the outcome is so great.

Indian Red Lentil Falafel

Indian Red Lentil Falafel

You got very personal in this cookbook even including old pictures of your family, was it hard to share so much of yourself?

It was not difficult to share myself with my readers. For the service of the book, I felt it was crucial to be completely open and honest in that way my readers can connect to a real person.

What was your earliest memory of cooking?

I started cooking from a young age, probably around 15 yrs. old.

Persian Bean & Noodle Soup

Persian Bean and Noodle Soup

What was your worst kitchen disaster?

Experimenting with gluten free desserts was a challenge for me. I made terrible gluten free desserts until I made them perfect. You need to know how to combine the right flours to make a nice consistency, otherwise you have a mushy cookie or a cookie that is hard as a rock.

How did you decide which recipes to develop/include for this cookbook?

I have included almost all the recipes I have grown up with that could be converted to vegetarian. There were some dishes that were made with dough, that I did not convert because this is a gluten free cookbook. I felt I had enough recipes to fill a book.

Do cooks who use your cookbook need to get a whole new set of spices?

Depends on the cook. I think anyone picking up this book has an adventurous palate and will most likely have these spices in their pantry. Vegetarians are generally risk takers with food, because they might feel that vegetarian fare is limiting so will try anything.

Bukharian Pilaf with Kidney Beans pulah

Bukharian Pilaf with Kidney Beans pulah

What is your favorite spice?

My favorite spice has to be curry. It’s a combination of spices including: coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. You can make your own variation of curry and add additional ingredients such as ginger, cinnamon, clove, mustard seed and cardamom.

What tips do you have for busy moms trying to get a healthy dinner on the table every night and eat well themselves every day?

The wonderful thing about Central Asian cuisine is that we are masters at one pot meals. There is a whole chapter devoted to Rice Meals and in it the meals have everything you need for a wholesome nutritious meal. There are legumes, rice, vegetables and currants in the dish. It can be made once a week, and feed the family through out the week and for little money as well.

Here are a few recipes excerpted from the book:

Bukharian Pilaf with Kidney Beans & Carrots

Indian Red Lentil Falafel

Persian Bean and Noodle Soup

a Rafflecopter giveaway


 

Baseball Birthday Party

 

June 20th 2014

Contributed by:

 

0 comments | Leave Comment

 

Take me out to the ball game, buy me some peanuts and cracker jacks…

Summer is the season of baseball and it is also a time to celebrate.  Whether you are planning a kids birthday or just a fun baseball themed shindig we have the recipes, menu and some decoration ideas for you.  All brought to you with the support of Gold’s, our go to Summer condiments.

Start out with the invitations:

It is easy to find a baseball themed paper or online invitation, click here for examples.

Order some fun decorations from places like Etsy, here.

And serve our favorite baseball foods.

pretzel wrapped brats

Pretzel Wrapped Bratwurst with Cider Braised Onions

Make sure everyone gets  turn at bat with these  Pretzel Wrapped Brats with Cider Braised Onions combine our two favorite baseball foods, soft pretzels and hot dogs or brats.  Serve with lots of Gold’s mustard.

Caramel Popcorn

Caramel Popcorn

Make this Caramel Popcorn mix as your homemade version of  Cracker Jacks and guarantee a home run.

Serve lots of veggie dippers for guilt free snacking and try a few quick and easy homemade dips, such as:

  • Tarragon Mustard Dip - mix 1/4 cup low fat mayo with 3 tablespoons Gold’s Dijon Mustard, fresh tarragon and 1 tablespoon vinegar, salt and pepper to taste.
  • Horseradish Guacamole – mash up 1 avocado with the juice of 1 lime, a large spoonful of Gold’s Horseradish and salt and pepper to taste.
  • Creamy Wasabi – mix Gold’s Wasabi Sauce with non dairy sour cream, lime juice and chopped fresh cilantro, adjust quantities to taste.

 

For the grand slam finale everyone will love these Baseball Cake Pops.  Use your favorite non dairy cake mix and non diary candy melts, they are sure to impress.

 

 

This post is sponsored by Gold’s, all opinions are my own.

 


 

Cooking with Joy: Coconut Berry Soup

 

June 19th 2014

Contributed by:

 

1 comment | Leave Comment

 

Coconut Milk is another one of those ingredients that I have only heard of and never tasted. As I opened the first can the scent transported me to a tropical island, imagining myself swinging in a hammock in a warm breeze under a palm tree, now back to reality. I just HAD to taste the milk, since I needed to know what my end product would taste like. It was creamy and not at all sweet with a mild taste of coconut. Since I am not someone who uses coconut often, this was new to me.

I added the milk to the frozen fruit that was already in the bowl, my kids thought I was making smoothies, well I sorta was!
Then it came time to find my zester for the lemons. I used to know exactly where it was, until my 2 year old started using that drawer while “helping” me in the kitchen. ” Want Dis Mommy”, Nope please put it back” K” (she put it back and took something else out ) “Want Dis Mommy”, Nope don’t need that either, please put it back” and that usually goes on for a while until she finds something else to keep her busy while Im trying to make dinner. Anyway- I found the zester, it only took a couple of minutes.

In went the lemon juice (this time no juice all over the counter), lemon zest, honey and salt. I used my immersion blender, which is one of my favorite and most used kitchen tools. It makes clean up a breeze and is so much easier then schlepping out the blender- ( for those of us who don’t have the luxury of counter space). If you don’t have an immersion blender yet, I highly recommend getting one!

I didn’t strain the soup through a sieve. Not that it wasn’t necessary, its just I don’t have a sieve and I was just making this for my fam to have a yummy dessert and knew they wouldn’t be particular. If you have a sieve, totally go for it! It would definitely make the soup even creamier

When I turned around for 2 seconds to put the dishes in the sink, my 5 year old had his finger in the mixing bowl- It’s just THAT good.

As a yummy adult variation Hubs and I added some coconut flavored rum to the soup- back to the tropical island we went :) Just one thing to keep in mind if you add alcohol, you need to stir it, since it will probably separate (ours did).

We ate most of it for desert after dinner, and I froze the rest for shabbos, I’m looking forward.

Chilled Coconut Berry Soup
DRESS IT UP Fruit, Flower, and Mint Ice Cubes


 

10 Oil-Free Recipes

 

June 18th 2014

Contributed by:

 

1 comment | Leave Comment

 

I’m slow to admit that I may be a bit heavy-handed when it comes to oil, there’s something to love about the sound of it simmering in a pan ready to make anything you throw at it taste good.  As of late, my family has become suspicious about just how necessary all of this oil is. With that in mind, I started exploring oil-free recipes here at Joy of Kosher and was surprised to find that dishes from a plentitude of cuisines can be made oil-free.  I’m not planning to say good-bye to oil for good, but I’m definitely ready to cut back and am glad that there are many recipes on the site, including the ones below, that will make this task easier.

 

 

What’s better than a burger in the summer?  Well, that would be easy: a burger topped with guacamole.  Serve the Mexican Burgers with Flour Tortillas with grilled corn, peaches and plums for a healthy and satisfying meal.

 

 

Staying with the Latin inspired cuisine, but focusing on the dairy side of things are the Confetti Quesadillas with Cilantro Yogurt Dip.  If, like me,  you’re not a big cilantro fan just go easy on the amount you put with the dip, you’ll still get the tanginess without an overwhelming cilantro flavor.  Or try the Roasted Red Pepper Dip and Pico de Gallo.

 

 

Another great dairy favorite gone oil-free is Suri’s Special Eggplant Parmesan.  When I think Italian automatically I reach for the oil, although honestly I probably do that with all cuisines.  This recipe is not wanting for oil, and psychologically I think that knowing that a dish this decadent is not swimming in calories makes it taste even better.

 

 

For a light, satisfying meat meal in the summer try the Lamb Bacon Wrapped Asparagus.  They’re great for entertaining or an a family meal.  Serve them with the Celery Root, Roasted Garlic Mashed Potatoes and the Sweet and Sour Watermelon Salad.

 

 

Summer Rolls

The Summer Rolls are great as an appetizer or a main meal.  The crispy crust and vegetables taste great alongside imitation crab or your fish of choice.  If you serve it as an appetizer, also try the Edamame Avocado Dip.

 

 


 

I Like My Food All Rolled Up

 

June 18th 2014

Contributed by:

 

6 comments | Leave Comment

 

A couple of years ago Pesach, we did an “All Rolled Up” article, featuring Steak Rolls, Eggplant Rollatini, Kishka-Stuffed Chicken, and lots more. It was super popular. To this day, my Chicken Pastrami Rolls get more comments than any other recipe.

It’s not unusual for me to be stopped in the street by my readers (or their spouses) saying, “I just ate your Chicken Pastrami Rolls!” (while Hubby rolls his eyes). When we posted a how-to video online, folks generously shared other versions or their favorite tweaks.

So we decided to serve up a few more fun and fast chicken roll ideas in this issue. These fuss-free fillings (try saying that three times, fast!) would just as easily work in steak, salmon, turkey, flounder, or anything else you can roll up. It’s a fun, easy way to make even simple food look snazzy.

Pick Your Protein

pick your protein and follow the recipe instructions; adjust bake times accordingly:

3 TO 4 OUNCES BONELESS, SKINLESS CHICKEN BREAST CUTLETS bake at 350 ̊F for 25 minutes

3 TO 4 OUNCES BONELESS, SKINLESS DARK MEAT CHICKEN CUTLETS bake at 350 ̊F for 35 to 45 minutes

3 TO 4 OUNCES SKINLESS SALMON FILLETS bake at 350 ̊F for 15 minutes

3 TO 4 OUNCES SKINLESS SOLE FILLETS bake at 350 ̊F for 20 minutes

3 TO 4 OUNCES SKINLESS FLOUNDER FILLETS bake at 350 ̊F for 20 minutes

3 TO 4 OUNCES SANDWICH STEAKS OR BEEF CUTLETS bake at 350 ̊F for 30 minutes

Each cutlet or fillet should weigh about 3 to 4 ounces and should be of equal thickness throughout, about 1⁄4 to an 1/8th of an inch thick. Have your butcher or fishmonger thinly slice your meat or fish for you. For chicken you can prepare and pound out your cutlets yourself.

Here are the recipes that you can adapt as needed:

Broccoli Stuffed Chicken

Asian Vegetable Stuff Flounder

Spinach and Mushroom Stuffed Steak

Quick Thyme Bread Stuffed Chicken

 

As seen in Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) – Subscribe Now


 

Instead of Heavy Cream, Try Coconut Milk

 

June 17th 2014

Contributed by:

 

2 comments | Leave Comment

 

ASK US: What do you recommend as a A SAVORY pareve substitute for heavy cream.

ANSWER:

Don’t you just hate that moment when you fall in love with a savory meat or pareve recipe only to find out that it calls for whipping cream?!? I mean, how can I add whipping cream to my chicken alfredo, savory cream sauces, fish stews and even biscuits with gravy. Yes, that’s right! I’m talking about rich fluffy biscuits with thick meaty gravy.

The answer to this dairy conundrum is as simple as a can of natural coconut milk! Versatile coconut milk can add creamy texture to soups, rich flavor to sauces and is the perfect substitute for heavy cream in any of your favorite savory dishes. If you’re wondering about other pareve milks like soy milk and almond milk, they are just too thin to use in place of rich heavy cream so go for the good stuff and stock your pantry with canned coconut milk. I like to buy a whole case of this creamy substitute so I always have some around and those cans can sit on your pantry shelf forever! Does it get any more convenient?!? It’s really as easy as shaking a can of full fat coconut milk, opening it up and substituting measure for measure with the heavy cream in any recipe. If you have any extra coconut milk, transfer it to an airtight container in the fridge for 3-5 days. I like to add extra coconut milk to my morning cup of coffee or stir with melted chocolate for a rich ganache but you can use yours for even more savory dishes if you want. The options are seriously endless.

can or carton of coconut milk
What is the difference between canned coconut milk and boxed coconut milk drink? People are always asking me if they can use boxed coconut milk drink in place of canned coconut milk in a recipe and my answer is always the same…“NOPE!” Boxed coconut milk drink is exactly what it sounds like. It’s a drink. It’s often watered down and filled with additives like carrageenan, guar gum and other sweeteners and should be avoided for all cooking and baking. And if you’re wondering about using lite coconut milk since it has less fat and calories than full fat coconut milk, just know that water has been added to lite coconut milk, making it thinner and therefore not a good substitute for heavy cream.

Here are a few brands of kosher canned coconut milk that I recommend and you can buy them all on Amazon: Native Forest, Natural Value, Roland.

These recipes are made with or can be adapted to be made with coconut milk instead of heavy cream.


 

Are Quail Eggs Kosher?

 

June 16th 2014

Contributed by:

 

0 comments | Leave Comment

 

From faux crab and shrimp to premium Kobe-Wagyu beef and bison to gourmet parve ‘cheese’, the kosher world has welcomed a lot of non-traditional, cutting-edge fare over the past few decades.  Never a people to settle for regular old matzah ball soup and gefilte fish, kosher food enthusiasts have always been ones to up the ante in kosher cuisine by introducing unusual and exotic foods into our repertoire. Ever since an O-U sponsored ‘Mesorah dinner’ at Levana Kirschenbaum’s famed restaurant in 2004, which served exotic foods not commonly found on a kosher menu-including quail, quail and quail eggs have gained much attention and interest from many kosher foodies and consumers. And why not, it’s all  kosher, isn’t it?

As it turns out- it’s not that simple. While the Torah provides physical signs and characteristics in mammals (i.e. that they have both split hooves and chew their cud) and fish (i.e. that they have both fins and scales) that identify them as a kosher species, it does not do the same for birds. Rather the Torah lists 24 families of non-kosher birds and leaves it to be assumed that accordingly the remaining species of birds are all kosher. But its still not that simple! According to tradition, after the Torah was given, Moses identified and detailed to the Jewish people which birds were permitted to be eaten, and which were forbidden. This oral tradition, known as a mesorah, has been passed down from generation to generation for thousands of years. Of course, many things get lost over time- and this is no exception. Thus the status of the acceptability of many birds as kosher is not as widely recognized or accepted as the birds for which we have a stronger based tradition and they are thus forbidden to be eaten according to the Shulchan Aruch (Code of Jewish  Law). For instance- it is universally accepted that chicken is a kosher bird while even today some people will still not accept turkey as a kosher bird. According to the O-U’s website, many families of birds have been accepted as kosher in different localities at one time in history, including goose, pigeons, doves, and of course- quail.

As any student of the Bible could tell you, quail are mentioned in the book of Exodus when the Jewish people, who were wandering in the Sinai dessert complained of a lack of meat. In response to this complaint, G-D sent Slav, which is commonly translated as quail, for the Jewish people to eat. The only issue with simply translating slav as quail is that there are currently almost 50 breeds of birds identified as “quail”. The common Coturnix quail, also known as Pharaoh, Bible, and Nile quail, is the breed of quail that is accepted as kosher according to the Orthodox Union (OU). This recognition comes as the result of much research by the Orthodox Union team, in particular Rabbi Chaim Loike (the OU bird expert). As I am sure you can tell from some of the names this bird is referred by, this quail is said to be of the same kind that the Jewish people ate in the desert after leaving Egypt (i.e Bible quail/Pharaoh quail) and the same quail that was commonly eaten by the Jews of Europe prior to WWII.

In order to identify the kosher quail, Rabbi Loike, along with some of his fellow peers, met with Rabbi Zweigenhoft, a Holocaust survivor who prior to the war, was well recognized in Europe for his knowledge of the identification of various kosher species. Rabbi Zweigenhoft detailed how to identify the kosher quail from the non-kosher quail and this information was then compared to historical/ biological information on the quail of Europe. Also playing a key role in the identification of the Coturnix quail as the kosher quail was archeological evidence in Egyptian pyramids which contained depictions of these quail being harvested by the Egyptians. This indicated that these were the birds which were present in the desert and thus, consumed by the wandering Jews. With all this information indicating the Coturnix as the kosher quail, the OU officially recognized the bird as a kosher species.

If you should have the desire to try cooking with quail eggs (as I did), I recommend that you do your research in verifying that the eggs you find are those of a Coturnix quail and to check with your local kashrus organization as to comply with their acceptance of quail/eggs and their kashrus standards.

These are great recipe to use with quail eggs, as it is easy and adds a cool/fancy touch to a meal as a garnish or accompaniment. Of course you can make this recipe with chicken eggs, as well.

Scotch Quail Eggs

Toasted Sesame Asian Pickled Quail Eggs

 

 

 


 

5 Things To Do In NY With Your Family

 

June 13th 2014

Contributed by:

 

0 comments | Leave Comment

 

In today’s world, most of us find ourselves working all the time.  Cell phones or tablets in hand it is really hard to shut off.  I am thankful for Shabbat every week, but I still feel that I don’t give quite enough of my time and attention to my kids.  During the school year, everyone is running around, Sundays get filled up with extra curricular activities and my husband and I fight over time to work rather than time to take the kids out and have some fun.  Last Summer we decided we would devote our Sundays to our family.  We planned an outing each week where we all could be together, let go of our work and our digital devices explore our city and be together.  We called it Super Summer Sundays.

Whether you decide to follow in our stead or just want some ideas for those living or visiting NY, I thought I would share a few of our favorite things to do in NY with a family.

1. Queens Science Center – Did you know that you can get free admission to this museum on Sundays before 11:00am? It does not apply in July and August, so luckily we got it in the last week of June.  The museum was incredibly kid friendly even for the much younger set, it was very hands on and interactive.  Nearby, they also have a huge playground and carousel and mini golf and tons of kosher restaurants, this is a must visit.

2. Prospect Park Zoo – I live in the Bronx and we do love the Bronx Zoo, but it is really big and sometimes it is more manageable to go to a smaller zoo.  I had to be in Brooklyn for work anyways that day, but we didn’t want to miss a Sunday, so it was a good excuse and a great 2 hours.

3. Caramoor - Gorgeous setting for a picnic and music outing, get the kids interested in classical music in a child friendly way.  At Caramoor in Westchester, about 1 hour from the city they offer music concerts that you can listen to from the picnic grounds.  During the show we were even able to wander closer to see the stage for the few minutes of attention span my kids had.

4. New York Historical Society – this recently renovated museum has an unbelievable children’s floor, great for all ages, seriously I learned a lot too.   And if you have a Bank of America card they participate in free first Sundays, I highly recommend checking this place out, perfect for a hot or rainy day when you want air conditioning and make sure to check their schedule they sometimes have kids movies showing.

 

5. Tour of the Lower East Side and the Tenement Museum – it had been years since I had been down the LES and the whole neighborhood has completely changed.  Luckily they still have some of the old kosher stand bys, Kossars Bialy and The Pickle Guys, so we got to take home lots of treats.  But more importantly they still have the Tenement museum and a few gorgeous old synagogues.  At the tenement museum we went on a Meet the Resident tour that was geared for children and while I found it a bit pricey for a one hour tour, I really did enjoy it and so did the kids.   Then we were able to visit a few of the synagogues including The Eldridge Street Synagogue – with one of the most gorgeous stain glass work I have seen in this city.

There are so many more amazing sites in this city, we also did Liberty Island (thus the main image) and the Cloisters which were also fantastic and both had kid friendly Audio Guides for kids 5 and up it is really worth it.  I love that every week we create new memories with each other and I hope that I have inspired you to do the same.  What are your favorite sites and activities to do as a family?