Delicious and Dairy
When in LA a few years ago, we had the pleasure of meeting Leah Adler at The Milky Way −her kosher, dairy restaurant on Pico Boulevard in the center of “kosher” Beverly Hills. Aside from enjoying Leah’s delicious dairy dishes, including her famous blintzes, why was this visit special? It was her welcoming greeting, her non–ending smile, and her extreme pride when she speaks of her famous son; none other than director/producer Steven Spielberg.
At that time Leah, who is now 96, still worked six full days weekly, making restaurant customers feel like special guests, or should I say newly found friends! By the way, framed posters of Steven’s acclaimed films hang on the back walls of the restaurant. W certainly hope to return to the restaurant on our next trip to LA.
We thank Leah for sharing several of her recipes with KosherEye. And, Leah, “til 120” in good health!Add a comment
Hoboken Farms Big Tomato Sauce
What can we say about a jarred sauce that tastes as good as our homemade version? Only that we were surprised and delighted! Hoboken Farms is kosher certified by the Kof-k and currently available in 3 flavors – Big Red Marinara, Big Boss Vodka and Big Basil Tomato Basil.
Our first hint that the sauce was exceptional was when we checked the ingredients. In our mind, less is better. And, we like to see ingredients that reflect real food, not chemicals or additives. The ingredients listed on the label of Big Marinara (our favorite) are Whole Tomatoes, Olive Oil, Fresh onion, basil, garlic and spices. That’s it!
No preservative; no additives, all natural. Yumm.
From CEO and founder Brad Finkel: My grandmother made a really good sauce,” “but mine is much better.” The secret to Finkel’s successful sauce? Really great tomatoes. “We look for sugar content and acidity balance,” he says, “That makes it taste great.” He uses New Jersey tomatoes when they’re in season and California tomatoes when Jerseys aren’t. Finkel explains that his Big Red Marinara occasionally is unavailable when he’s had to send tomatoes back that don’t meet his standards, saying, “We work so hard to build our reputation, we’re not going to ruin it with half-ass tomatoes.”…
Big Red Marinara is sold at Whole Foods Market, Bed Bath and Beyond, and independent retail shops across the U.S. The sauce was named Best Marinara Sauce in the country by the Wall Street Journal In 2011, The mission of Hoboken Farms is to delight the customer and serve its employees and community. They absolutely did delight this kosher foodie!
For more information, visit Hobokenfarms.com.
Enjoy this recipe for Cauliflower Parmesan from Brad Finkel, CEO and founder of Hoboken Farms.Add a comment
Cuisinart 14 Cup Elite Processor
I form personal attachments to many of my kitchen tools. Take – my 5-year-old OXO peeler; my trusty Wusthof paring knife; …my mom’s antique wooden chopping bowl and cleaver. I know that it is time to replace some of these, but they are reliable staples in my culinary life. And, I resist change, especially in the kitchen.
So, you can imagine how I felt when I realized that it was time to update my trusty Pro-Custom 11 Cuisinart Food Processor. This 11-cup wonder is still running perfectly, and I’ve used it regularly for 21 years, without a concern, a malfunction or a complaint. However, with our readers at the forefront, KosherEye tries to stay knowledgeable and on the cusp of food prep and kosher brands, we realized that it was time to update. We knew that the Cuisinart Processor family has moved along in 21 years, and wanted to explore the changes. Yes, there have been many updates and once again, this company has amazed us.
The Cuisinart Elite Collection 2.0 is a 14 Cup Food Processor with a 1300-watt power motor. The innovative updates allow versatility and include a removable and interchangeable 4½-cup bowl nested inside the 14-cup bowl. (In our opinion, 2 processors in one!) The processor has a touchpad control with on, off, dough and pulse options and an LED light up bar indicating when the unit is powered on. Pretty Avant-garde! Additionally the processor has a wide mouth feed tube for larger ingredients, which saves Prep time.
Accessories include a dough blade, reversible shredding disc, adjustable slicing disc, along with both small and large chopping/mixing blades. This model actually offers multiple food processors in one. Both small tasks and large are effortlessly accomplished!
The new SealTight™ Advantage System helps keep the ingredients in the bowl, and works to make processing and pouring efficient. We love, love love the feature that the blade stays put when we pour out processed ingredients. No more finger gymnastics trying to keep the blade in the bowl. All blades and removable parts are dishwasher safe and they fit in an easy to fasten storage case. Great for the neurotically organized, like me.
A specially shaped bonus spatula designed for the processor is also included.
So our results and recommendations; Cuisinart is the royalty of food processing. We like both bowl sizes. In fact it is like having an all in one mini and maxi processor. The 14-cup size makes preparation for a crowd easy and quick. It mixes, chops, purees, liquefies, slices, grates, kneads and more.
And the 4.5 cup bowl makes it easy to prepare dips and smaller recipes. Both make prep almost effortless and efficient. We also like the soft-touch control panel, with its intuitive, simple operation. No need to be a techie to operate! Although the processor has a larger footprint than our old model, we like the fact that it is a 2 for 1 appliance, and that all of the accessories are in a compact, lockable case. If you are searching for a new processor, this is the one! Buy it here: Cuisinart FP-14DCN Elite Collection 2.0 14 Cup Food Processor
We highly recommend the Elite 2.0 because of its versatility, power and ease of cleaning. Thank you Cuisinart! We love our new processor. However, we are not wasteful! We are transferring our older model our trusty 21-year-old processor base to our Passover kitchen and replacing the plastic bowl and steel blade with new ones. We’ll let you know when our 21-year-old Elite 2.0 reaches its 25th milestone anniversary. Just as we did with our prior processor, we are keeping this one parve.
We tried several recipes in our new Cuisinart, and are sharing some:
Homemade Challah Bread Crumbs
Crunchy Peanut Butter
Faux Kosher Crab or Fish Cakes
One more thing:
The ultimate guide to creating deliciousness with a food processor was written by chef, author, recipe developer and food lecturer Norene Gilletz. Her landmark cookbook shared hundreds of recipes using the food processor. The original cookbook is now out of print, however the updated edition “The Food Processor Bible 30th Anniversary Edition - 600 fast & fabulous recipes” is now available. We have both the original and the updated version front and center in our personal culinary library!
Buy the anniversary edition here: The New Food Processor Bible: 30th Anniversary Edition
NEW GIVEAWAY: Cuisinart and KosherEye have partnered to give away the Elemental 8 cup processor- the compact wonder for every day use! Read about this processor and enter here.
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A Toast to the USA!
Drinks and Appetizers
to Celebrate the Fourth of July
Along with those grilled burgers, hot dogs and steaks, salute the USA with these very special drinks.
KosherEye Toasts America, From Sea to Shining Sea.
• America Loves Old-Fashioned Lemonade
• Uncle Sam’s Watermelon and Rum Slushie
• Red, White and Blueberry Freeze
• 4th of July Holiday Punch
• Piña Colada – Fit for a President!
• Patriotic Party Sangria
• Salute to America Martini
• 3–Layer Tex–Mex Dip
• Fried Pickles
• Olive Dip
• Smoked Tuna Dip
• Mom's Caponata
• Mango Salsa with Corn Chips
• Cold Kosher Faux "Crab" Dip
• Chickpea and White Bean Hummos
• Guacamole Auténtico
• Fruit Soup in a Cup
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Father's Day (June 19) Feast
Fit for a Kosher Culinary King
Dear old dad, granddad, husband, son, or son- in- law. You get the idea! Most want to forgo the salads and enjoy a different type of Father’s Day feast. We are sharing a menu along with some recipes that will please most dads. Some are KosherEye culinary copycats from popular eateries – all converted to kosher.
- Just Like Steak and Shake Milkshake
- Whopper - Like Burger King
- Cole Slaw Like KFC
- Red Robin Steak Fries
- Triple Chocolate Walnut Brownie Cookies
- Bloomin' Onion Like Outback
- Salmon Marinade Like Longhorn
- Olive Vinaigrette Salad Dressing Like Longhorn
- KosherEye FLT Sandwich
- Ribeye Steak with Morton's Steakhouse Marinade
- McKosherEye Copycat Burger Spread
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The All-American Memorial Day Buffet 2016
25 memorable dishes for Memorial Day celebrations. Many are great for take-alongs or picnics; all work well for entertaining friends or family at indoor or outdoor buffets. Do let us know which ones you try! And, share your favorite buffet recipes with us.
All American Apple Pie or Peach Crumb Pie
Ice Cream Pie
Cashew Cream Served Over Fruit
Marlee's Secret Oatmeal Chocolate Chip Cookies
4 Ingredient No Churn Ice Cream (Dairy)
Bourbon Chocolate Chip Pecan Pie
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Celebrate a Delicious Lag B'Omer or Memorial Day Picnic
On the 33rd day of the Omer, the period between Passover and Shavuos, many celebrate with a festive picnic. The explanations begin with the Omer period itself, those forty-nine days that are counted off one by one between the two festivals. This is a time of semi-mourning, when weddings and other celebrations are forbidden. There are several explanations as to why the 33rd day, Lag B'Omer is a happy day, interrupting the sadness of the Omer period.
Whether you are planning a Lag B’Omer picnic for Thursday, May 26, or one for Memorial Day weekend, or just enjoying a picnic at other times of the year, we have gathered ten suggestions for scrumptious picnic foods.
BEET SALAD: Peel beets and grate them (a food processor will keep the juice contained). Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley. (Recipe adapted from the The New York Times)
PESTO CHICKEN ROLLS: Season and grill chicken cutlets. Brush lavash or any other wrap–type bread with pesto; layer with the chicken, sun–dried tomatoes and arugula; roll up and cut on the bias. (Recipe adapted from the The New York Times)
CURRIED EGG SALAD: Make egg salad with hard–cooked eggs, mayo, curry powder, Dijon mustard, fresh lime juice, salt, pepper, cilantro, red onion and, if you like, diced apple. (Recipe adapted from The New York Times)
CORNFLAKE CHICKEN BITES: Cut boneless chicken breasts into small pieces. Dip in parve rice milk; dredge in seasoned crushed corn flake crumbs, cornmeal or panko bread crumbs. Pan–fry in oil, drain, cool and eat cold with celery sticks, with parve ranch dressing such as Mauzone brand. (Recipe adapted from The New York Times)
COLD PEANUT NOODLES: Cook Chinese egg noodles or regular spaghetti. Drain and rinse. Toss with sesame oil, peanut butter , sugar, soy sauce, ginger, rice vinegar, black pepper (lots) and chili oil (optional). At the picnic, toss in some seeded cucumber, chopped scallion and if desired boneless chicken pieces or kosher faux shrimp. (Recipe adapted from The New York Times)
GAZPACHO TO GO: Combine a couple of pounds of ripe tomatoes, one of cucumbers, a slice or two of bread, olive oil, vinegar, garlic, salt and pepper in a blender. Chill and pour into a thermos. (Recipe adapted from the New York Times)
ISRAELI SALAD: Toss green and black olives, parsley and mint, salt and pepper, bits of chopped–up lemon (rinds and all; preserved lemon is even better), chopped seeded tomatoes, chopped seeded cucumbers and chopped red pepper. When ready to serve at picnic, mix with olive oil and garnish with toasted garlic flavored pita chips. (Recipe adapted from The New York Times)
LAYERED PICNIC IN–A–JAR by Melissa D’Arabian of The Food Network.
We love this creative picnic creation – a meal layered in a classic glass Ball quart jar. The layers include cooked brown rice, green olives, cilantro, olive oil, red wine vinegar, chickpeas, eggplant cubes, tomatoes and chicken. There are many ingredients, but assembly is easy, and we think well worth the effort. For the entire recipe visit, Food Network.
PESTO POTATO SALAD by The Neely’s.
What’s a picnic without potato salad? We enjoy this pesto version from Food Network’s The Neely’s. It would go well with a corned beef sandwich and some slaw! (Just omit the parmesan cheese for a parve, dairy free version.)
CAPONATA PICNIC SANDWICHES
by Giada De Laurentis.
What a lovely picnic sandwich; Enjoy a bottle of chilled white wine as you munch this creation by one of our favorite TV chefs, Giada.
PICNIC TIPS and TRICKS:
• Pack foods in a thermal picnic basket if possible.
• Freeze water in old plastic soda bottles – fill to no more than 1-inch from top. These will help keep food chilled and to act as extra drinking water. Disposable too!
• Take along a citronella candle to help keep insects awa.
• Anti–bacterial hand gel (Baby wipes are great stand–ns for hand cleaner) or bring along some wet wash clothes, packed in a plastic bag.
• And Remember:Sunscreen, insect spray, trash bags, picnic blanket and/or table cover, and a first aid kit.
Let us know how you picnic, and share your favorite foods to go! May you enjoy Lag Ba’Omer, and may your spring and summer days be sunny – each day a picnic!
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Totally Bamboo Tree of Life - Cutting & Serving Board
What a beautiful gift for yourself or others! Each of these unique boards is a one-of –a kind crafted kitchen accessory. It is laser etched on one side for elegant serving, and smooth on the opposite side for cutting. It offers function, versatility and design – and goes from kitchen to table. If you look closely at this solid bamboo board, you can actually see over 800 laser-etched images of exotic and endangered animals.
The Tree of Life board is a product of Totally Bamboo. A percentage of each sale is donated to the National Forest Foundation; a U.S. based non-profit organization that has planted 4 million trees since its inception in 2008. For each dollar donated one tree is planted!
The commitment from Totally Bamboo is focused on reducing widespread practice of clear-cutting precious hardwood forests by giving consumers a sustainable alternative choice.
Bamboo is the alternative for all things wood. It is one of the world’s fastest growing plants. It is actually a species of grass that can produce more oxygen than hardwood forests of comparable size, and helps prevent soil erosion. It is growing in popularity due to its sustainable, renewable nature and beauty, and has become a cost effective and ecologically responsible choice for use in kitchen accessories, furniture and flooring.
The Unique Tree of Life Board:
- It functions as a cutting and serving board with beautiful and permanent laser-etched art. It features over 800 images of exotic and endangered animals which make up the tree ring design
- Easy on knife blades, bamboo is a natural alternative to wood, it is substantially stronger than hard woods and easier on the environment;
- It is 15 1/2" diameter by 1 1/2" thick and created from Moso, a type of bamboo known for its strength, density and high quality
- Easy to maintain; hand wash with warm water and occasionally use Totally Bamboo's Revitalizing Oil or a similar oil to extend life and beauty
More about Bamboo
Bamboo is actually a grass that grows to a harvestable height between 3 - 5 years. Some species grow up to 2 feet per day. After harvesting, bamboo does not require replanting, it has an extensive root system that continually sends up new shoots, naturally replenishing itself, making it one of the most renewable resources known. Bamboo is 16% harder than maple wood, 1/3 lighter in weight than oak, yet in some instances as strong as steel.
For more information or to purchase, click Totallybamboo.com or this board:
Challah – it is the signature piece de resistance of the Shabbos meal. Yes, we all enjoy the traditional chicken soup, brisket, roast chicken and more - but the challah is the star.
We present some outstanding challah recipes and instructions from colleagues, culinary stars and our KosherEye family on how to make delicious challah.
Each of the 15 challah recipes featured here are tested and quite delicious!
Why make challah? A word from Aish.com: About challah and why it is a special mitzvah.
Sharon Lurie, The Kosher Butcher’s Wife, Johannesburg, South Africa cookbook author, TV/Radio personality and the one of the global leaders and innovators of The Shabbos Project.
From thekosherbutcherswife.com: How to bake challah with Sharon Lurie
Scrumptious Apple Cinnamon Challah recipe from Montreal Mom TV. It is perfect for fall or winter – or any time apples are in season.
Prize winning challah by the much admired cooking instructor and author and all around food expert Norene Gilletz from her book Norene’s Healthy Kitchen.
The culinary star, journalist, and author Joan Nathan presents her recipe for "Ultimate Challah". It was shared by Tablet magazine.
Allison Josephs, online editor of Jew in the City, makes her yummy challah along with her children, and shares thoughts about challah-making in this video.
The much loved challah by the beloved Rebbetzin Kanievsky as printed in The Bais Yaakov Cookbook.
From Shoshanah Ohriner: Colorful, easy to follow challah braiding video tutorial from popular online blogger of Couldntbeparve.com
For a global treat we present Asian challah. . .found on MyJewishLearning.com Read the story about Molly Yeh and then enjoy the recipe for her Chinese style challah based on a traditional Chinese dish, the scallion pancake.
If you have a bread machine, or even if you don’t you will love this recipe from Susie Fishbein. The KosherEye team makes it often and everyone enjoys every bite.
Hot Pretzel Challah – by Cookbook author, Actor & Online Personality, the versatile Mayim Bialik
Rhodes Easy Pull-A Part Challah (Keep the Secret --So easy!)
Basic Honey Bread Machine Challah A KosherEye signature recipe
For more of our favorite challah recipes (yes there are more!) – including instructions on how to frost or add streusel to a challah, visit KosherEye.com and access this link: http://www.koshereye.com/best-kosher-recipes/challah.html
The Shabbos after Pesach is known as Shlissel Shabbos. The custom goes that a key is inserted into the challah is a centuries old tradition.
Learn about this tradition and get Renee Chernin’s recipe for her delicious challah.
Yes, Please share your favorite challah recipe with KosherEye.Add a comment
The Chosen Bean is a South Florida based artisan coffee roasting company, founded in 2009 by entrepreneur Moshe Ruza. The coffee became so popular among local fans, that a friend suggested growing the hobby into a business. And so the company was born, with the mission of providing customers something special in coffee.
The owners, Mendy Dalfin & Moshe Ruza are two Hasidic Jews and take pride in their coffee beans, which are chosen for high quality and exclusivity. The beans are selected from “the top 2% of all beans worldwide”, and they are sourced from farmers with small parcels of land and limited crop, ensuring the authenticity of the bean. “We ensure that the farmers are treated fairly (Fair Trade or better) and tithe all company proceeds.”
The Chosen Bean retains its focus on freshness and roasts beans to order. To do so they continue to work with a number of importers to source beans globally from regions in Central and South America, Africa, and Indonesia.
The company has expanded, and the products are now available by subscription and at Whole Foods Markets around the U.S. The best news,
Although the entire line of coffees is kosher for Passover, the Chosen Bean has introduced a signature line of kosher for Passover coffees, including several special blends -- the first ever produced exclusively for Passover.
- 100% Kona Estate Kosher For Passover
- Passover Edition Samson Espresso
- Passover Edition Colombia Single Origin Coffee
- Passover Edition Colombia Swiss Water Decaf Coffee
The Chosen Bean also sells coffee accessories such as manual coffee mills and pour over cups. We think that their coffee subscriptions make great Passover hostess gifts!
For more information or to order, visit thechosenbean.com
Follow them on Twitter:@thechosenbean or on Facebook: Facebook.com/thechosenbean