Joy of Kosher with Jamie Geller Spring Issue

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SPRING 2013 | ISSUE 13

a bitayavon production

FOR MORE HOLIDAY RECIPES, MEAL IDEAS AND MORE, VISIT WWW.JOYOFKOSHER.COM

KOSHERMEDIANETWORK

FISH! 4 BEET-CURED SALMON

4 BEST COOKING TECHNIQUES 4 FISHING 101

GLUTEN-FREEGNOCCHI3 WAYS

ORGANIC: BEYOND

THE LABEL

Shmaltz Makes a

Comeback!

50+NEW PASSOVER

RECIPES!

All-Natural ISSUE

the

Parsnip & Roasted Garlic

Soup with Gribenes, pg. 38

Contents

6 RECIPE GUIDE

8 LETTER FROM JAMIE

10 WE ASK, YOU ANSWER

12 GOURMET GIFTS AND GADGETS

14 UNDERSTANDING WINE LABELS What is the difference between dry, semi-dry and semi-sweet wines? A wine guide to help you choose a wine customized to your taste.

16 ORGANICS An insightful look into the mean-ing of organic eating.

24 COCONUT AND ALMOND MILK Get the most nutrition possible by making your own almond milk and coconut milk.

26 SPRING SALADS

31 BEST OF KOSHER AWARDS

32 KEEPING KOSHER IN THE U.S. ARMY

33 BEHIND THE SCENES OF KOSHER TRAVEL The CEO of Eddie’s Travel, David Walles, shares a fascinating behind-the scenes look at what it takes to organize spe-cialized kosher travel tours, hotels and cruises.

42 GNOCCHI 3 WAYS Gluten-free, flourless gnocchi, perfected.

54 A VISIT TO GOLD’S Horseradish is being touted as the new superfood. We visited the Gold’s factory in Hempstead, NY to learn more about horseradish and the company that has been specializing in horseradish since 1932.

68 MERINGUE Techniques and recipes using whipped egg whites. Meringue and more.

74 LAST BITE Beet-cured salmon

SPRING 2013

CLICKJoy of Kosher magazine makes the Passover gift. Subscribe at JoyofKosher.com/magazine

18 3420POPSICLESAs the weather starts warming up, treat yourself to these refreshing, guilt-free pops of fruit flavor.

SCHMALTZ MAKES A COMEBACK Animal fats contain fatty acids which help our bodies fight diseases, absorb vitamins and lower cholesterol. Utilizing every part of the animal, including the fat, gives you the most for your money and adds tremen-dous flavor to your food.

EMULSIONSWith care and constant whisking, liquids that wouldn’t normally com-bine, such as oil and water, can be unified in an emulsion.

56

46

Chocolate Mousse Parfait

p.63

additionalfeatures

FISH 101Full of good-for-you vitamins and minerals, fish is a versatile and nutrition-packed protein. Read about various kosher fish and optimal preparation techniques.

PESACH MAINSThese easy-to-prepare Pesach main dishes can be a gourmet centerpiece at your Seder meal or any other holiday feast.

PESACH SIDE DISHESJamie shares her signature Quick & Kosher approach to Pesach side dishes. Cooking for Passover has never been easier (or quicker).

62

31

Apple

Pomegranate

Popsicle p.18

Fish!p.46

54

| JoyofKosher.com | SPRING 2013 4

springSALADS

CLICK Go to JoyofKosher.com/magazine for more spring salad ideas!


BY I T TA WERD IGER ROTH | PHOTOGRAPHY BY RUV I L E I DER

On Pesach, those very same people might fi nd them-selves making the

freshest, simplest and most delightful dishes: Light sal-ads with freshly squeezed lemon juice, chicken soup with healthy chunks of pars-nip and kabocha squash, avocado blended in salad dressings to create creami-ness in place of mayonnaise, and fruit-based desserts. There is something beautiful about simple food, a mouthful of nature unto itself.

Pesach can be a great time to cut down on your intake of processed foods, even if it’s not your personal minhag. In Israel and America, Pesach falls out right at the beginning of spring. What better way is there to celebrate nature than to eat a menu rich in vegetables for a week straight?

This type of eating doesn’t have to be limited to Pesach, or even just to spring. There’s a real beauty to eating season-ally. Imagine the feeling of having waited almost a year to fi nally eat a peach, or even a gorgeous, red, vine-ripened tomato. Throughout the winter, tomatoes are terrible and anemic-looking, yet people keep buying them and eating them like there’s no other produce to eat in the country.

You can go ahead and eat tomatoes if they mean that much to you, but real-ize that they’ve probably traveled a long distance, which means they were picked while still green. When fruits and vegeta-bles are picked too early, they don’t get a chance to reach their potential — whether in nutrients

or in taste. Compared to out-of-season imported fruit, local summer tomatoes are not only a fl avor explosion, they’re also better for you.

The recipes I’ve shared below use only seasonal spring pro-duce. If you try to shop locally as much as possible, you’re also avoiding the extra costs of importing, you’re supporting your own country’s economy, you’re supporting local farm-ers (and, yes, you’re helping lessen pollution and reliance on Middle Eastern oil).

Use this opportunity to bring vegetables back into your diet in a wholesome and simple way. Instead of pumpkin pie made from canned pumpkin, baked in store-bought crusts, try basic pumpkin slices drizzled with a little olive oil and tamari, and roasted with sesame seeds. And when it comes to creating new dishes, remember: gorgeous, fresh, seasonal vegetables will speak for themselves.

Throughout the year, a common Shabbat side dish in America might be butternut squash pies made with store-bought crusts laden with shortening. A dessert might be I-can’t-believe-it’s-not-cream-cheese cheesecake. Chicken might be smothered in duck sauce (what sauce? You mean sugar and cornstarch?) or barbeque sauce (a.k.a. molasses, vinegar and cornstarch).

SPRING 2013 | JoyofKosher.com | 27

Roasted Spring Vegetables with Pesto DressingSeves: 6

FOR THE ROASTED VEGETABLES:

1 bunch asparagus, bottoms snapped

off (you can reserve the bottoms

for a future vegetable stock)

1 pound baby or regular beets

2 fennel bulbs

2 tablespoons olive oil

Salt and pepper to taste

¼ cup toasted pine nuts

Arugula Pesto (recipe follows)

1 Preheat your oven to 400˚F.2 Wrap beets in foil, drizzle with one tablespoon oil and roast for forty minutes or until tender.3 Place asparagus and fennel on baking tray, drizzle with remaining tablespoon of oil, salt and pepper, and roast for fi fteen minutes or until your liking. If you are particular about how crisp you want your vegetables, you may want to roast the asparagus and fennel separately. I often do that anyway when cooking with large quantities, but for smaller quantities and for a casual meal at home, combining everything makes for a faster, easier dish.4 Place in serving dish, top with toasted pine nuts.5 Serve with pesto drizzled on top or on the side.

Arugula Pesto2 garlic cloves 1/3 cup toasted pine nuts

1 pound arugula, washed and dried well 1/3 cup extra-virgin olive oil

Juice of ½ a lemon

Salt and pepper

6 Turn the bowl of your food processor on and add the following ingredients, one at time: garlic cloves, half of the pine nuts (reserve the rest for sprinkling), arugula,

7 olive oil, lemon juice, salt and pepper. Refrigerate in an airtight container until ready to use.

wine pairingBarkan Classic

Sauvignon Blanc


{shmaltz

makes

a comeba

ck}

Parsnip & Leek Latkes pg. 41


The 12th-century rabbi and physician Maimonides touted the

benefits of chicken soup to one’s health. Many other cultures

also believe in the restorative properties of chicken soup and

it turns out that it indeed may be good for you. Poultry fat has

monounsaturated fatty acid palmitoleic acid which boosts our

immune system. Chicken fat has the most of this healthful fat

and what has instinctively been understood by many cultures

around the world can now be backed up by science. There is

something magical about the golden pools of chicken fat.

u n d e r my skinTHE TASTY TRUTH ABOUT ANIMAL FATS

BY L AURA FRANKE L | PHOTOGRAPHY BY RUV I L E I DER


GNOCCHI 3 WAYSBY SH I FRA K L E IN | PHOTOGRAPHY BY RUV I L E I DER

G L U T E N - F R E E & G O O D !


MY FAMILY’S PASSION FOR FISHING STARTED out when my husband looked for an after-work hobby that would satisfy his passion for the outdoors. Growing up

in South Africa, trips to the game reserve, water activities and hiking were a big part of his upbring-ing. Once a month after work my husband would meet up with some friends at the docks of Sheeps-head Bay in Brooklyn and head out into the Atlantic Ocean to catch fish. In the spring, he would bring home the freshest striped bass and fluke; sea bass in the summer, and mackerel in the early winter.

My husband would bring home the fish, and scale, clean, and fillet it as well. I have never tasted such fresh and in-credible fish before, and it was always fun to tell our Shabbat guests that the fish they were eating was caught one or two days before on the shores of New York.

I have two sons, ages six and eight who started to request fishing trips of their

own. A few sum-mers ago we pur-chased fishing rods for the kids (bright red, Disney-themed ones) and started to go fishing in upstate New York during the summer. There is something incred-ible about sourcing food yourself, and my children felt

so accomplished with every fish they caught. It turns out that their fishing rods were quite effective and because boys will be boys, baiting the rods by themselves with large, meaty worms was never a problem.

Fishing became a family affair. My mother, a great sport, was horrified one morning to wake up and find a Styro-foam container of fresh worms in her

fridge at her upstate bungalow where we were staying! My nieces and neph-ews joined some fishing trips, and the catch of the day was brought home and grilled for the weekly Sunday barbecue. My grandfather filleted and cleaned the fish with my grandmother giving in-structions in the background, and then we spiced and grilled it. This January, my husband braved the cold and went fishing for mackerel and herring. My grandparents made the most incredible schmaltz-herring from it.

Fishing became a bonding family expe-rience which also fostered an apprecia-tion for where food comes from. It is a great and inexpensive family trip that comes along with dinner as well.

“Give a man a fish, he eats for a day. Teach a man to fish, he eats for a life-time” –Chinese Proverb J

BY SH I FRA K L E IN

F I S H F O R T H O U G H T

Gone Fishing A

CATCH!


pesachstunning

seder mainsThe underlying theme in this issue is preparing foods in a wholesome,

organic manner, since Pesach is the time when we do just that. Believe it or not, the simple style of Pesach cooking can inspire your cooking year-round. When tasting these recipes, you won’t feel like you compromised

on flavor, taste or texture in the least bit. Using fresh, high-quality ingredients and using them well is the secret to these recipes.

BY SH I FRA K L I EN | PHOTOGRAPHY BY RUV I L E I DER

wine pairingPacifi ca Pinot

Noir

wine pairingHagafen Zinfandel


Wine stopper, elegant candlesticks (pg 58) and beautiful frog salt and pepper shakers and toothpick holder (pg. 59) available from

Quest Collection at 212-354-0979 or email [email protected].

Wooden cutting board and serving tray (pg. 57) available at www.fi shseddy.com or Fishs Eddy retail store (1-877-347-4733)

located at 889 Broadway in NYC.

Documents

Joy of Kosher with Jamie Geller Spring Issue