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bialetti moka crBialetti Moka Express Espresso Maker
Italian Coffee at home

As many of you know, here at KosherEye, we enjoy wine, chocolate, & coffee! Our morning coffee offers just the fuel we need to face the day. And, sometimes, we repeat this at lunchtime. (Yes, we realize that it’s the taste along with the caffeine buzz we like.)
In the early morning, we like our coffee full bodied, steamy, hot and black, and make it daily from freshly ground beans. But, for that late morning/or mid-afternoon cup we enjoy a creamy rich latte, or our latest love, flat white.

The Moka Express stovetop espresso maker allows us to brew authentic Italian like coffee, in just minutes. The pot was created in 1933, by Alfonso Bialetti and it revolutionized home coffee brewing in Italy. Today, the easy-to-use pot is still found in nearly 90% of Italian homes and in homes around the world.

We learned to use our new Bialetti and make these creamy dreamy drinks by simply watching this quick You Tube lesson:
Video how to use the Bialetti Moka Espresso Maker play

Latte in Bialetti mugWe have the one-cup size of the Bialetti Moka Express Pot and use it very often. We simply fill the bottom half of the pot with water; spoon some full bodied ground coffee into the filter cup, affix the filter cup and the top of the pot, and place it on the cooktop over a medium flame. The pot’s handle stays cool. For the cream, we warm some whole milk in a separate pot, or in the microwave and then froth it. When the Bialetti is ready (about 4 minutes later) we pour the hot espresso into a mug, add the frothed warm milk and enjoy every sip.

How to Froth Milk:
We like our Bonjour Primo latte frother – Simply warm milk on stovetop or in microwave and then froth until creamy and foamy. We use dairy whole milk, but soy or almond milk can be used.

Alternatively, if you don’t have a frother, just heat milk; place it in a mason type glass jar. Screw the lid on tightly and shake, shake, shake.

Fancy up your lattes by topping with a shake of spice such as cinnamon, cinnamon sugar, cocoa powder, vanilla powder

From a Starbucks barista: Flat Whites were born in Australia, and popularized in the U.S by Starbucks. Lattes were born in Italy. A latte tastes like a coffee with added warm milk. A flat white tastes more like a velvety, smoother, creamier espresso shot. Enjoy this video demonstration of how a Starbucks barista makes a Flat White:

Starbucks Barista Flat White ply 

For more information visit

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Wüsthof logo
  Knives for The Cutting Edge Kitchen

We have written about Wüsthof previously, but are updating our feature and sharing information about some of their newest cutting edge tools. For us, it’s all about kitchen efficiency when cooking and baking. We’re always in the kitchen, (when we’re not at the supermarket), so using the correct equipment is essential. Recently, we had the opportunity to try some new knives from the Wüsthof collection, and we wanted to share our findings about some favorites. Like an artist needs a fine paintbrush, like a musician needs a fine instrument, a cook needs fine cooking tools!  

Vegeable Slicer Mobile
The Wüsthof 8” Vegetable Knife
Have you ever noticed that when cutting vegetables and fruits, such as potatoes, squash, apples or cabbage that the food sticks to the knife and you have to push it off or shake it off? The Wüsthof Classic Ridge Vegetable Knife offers a solution. It is an all-around kitchen knife designed for general slicing and chopping, but it also works particularly well on fresh produce and meats.
The unique blade features holes near the cutting edge to reduce the friction while cutting into foods, such as potatoes. The ridge on one side of the blade helps push food off the blade while slicing. The blade angle and tapered cutting edge reduce the drag when slicing through foods. Each knife blade is completely buffed and polished by hand., and has a lifetime warranty. Watch Chef Mike use the knife:

 VegSlicer video play

 You can purchase a Wüsthof 8” Vegetable Knife by clicking Here!

Wüsthof slicer Mobile
Wüsthof 10” Super Slicer
This is a CLASSIC full-tang knife, precision-forged from a single piece of high-carbon stainless steel. CLASSIC knives feature a handle design made of a highly durable synthetic material –which resists fading and discoloration. The 10" Super Slicer features a long slender blade with a rounded tip. The blade is longer than many other knives so that it can slice across large roasts in one swift movement. It is comfortable to hold, and has a sharp scalloped type edge, which cuts though meat. It easily slices through turkey and roasts, bread without compressing it and even tomatoes without squashing them. We used ours to slice brisket, rib roast and corned beef. Excellent! Or should we say, SUPER!  
Chef Mike demonstrates how to use a Super Slicer:
  Super Slicer Video

You can purchase a  Wüsthof 10” Super Slicer by clicking here!


4.5 inch Asian Mobile R CR
Wüsthof  4 1/2" Asian Utility Knife
This knife is also part of WÜSTHOF’S best-selling CLASSIC collection
The CLASSIC 4.5-inch Asian Utility Knife features a uniquely curved straight edge blade, which allows it to be used as a mini cook’s knife as well as a paring knife. It is a good size and shape for countless everyday food prep tasks. We use it daily for simple cutting, slicing and dicing, and consider it an all around winner because of its size and versatility. Enjoy this video (click here) on how to make a tomato rose with the Asian Utility knife. 
Purchase your Wüsthof Asian Utility 4 ½” knife by clicking HERE!

Wüsthof knives are crafted in Solingen, Germany; a family-owned and managed company with a rich heritage since 1814. Each Wüsthof knife collection is made of high quality materials and craftsmanship. Precision forged featuring a full tang, high-carbon stainless steel with bolster to add balance and weight. The new Precision Edge Technology (PEtec) enhances the blades sharpness by 20%, and will last twice as long. Each knife features a computer controlled cutting edge to ensure the final edge of the blade is precise and uniform from the tip to the heel of the knife. Wusthof knives have a lifetime warranty. For more information on cutting implements and knife skills visit  

And one more essential tool that makes the cut:

Wüsthof come apart shears Mobile RR
Wüsthof Come-Apart Kitchen Shears
We think that all-purpose shears are a must in the kitchen, and this set is efficient, sharp and affordable. We use our shears for many kitchen snipping tasks like cutting up salads, vegetables and dried fruits, sizing parchment for baking, trimming pastry and opening packages, plastic bags and some plastic containers. We reach for them several times daily! These durable stainless-steel shears come apart for easy cleaning and sharpening. And, a bonus- the easy to grip handle has a built-in bottle or jar lid opener.  Lifetime Warranty, made in China.
Purchase your Wüsthof Come-Apart Kitchen Shears by clicking HERE!

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A Season of Celebration

Joan Landis, Sukkot (Jewish Harvest Celebration)

"You shall take... the beautiful fruit (Esrog), a palm frond (Lulav), myrtle twigs and willow branches of the stream – and rejoice for seven days before the Lord your God." (Leviticus 23:40)

estrogSukkot begins on the fifth day after Yom Kippur and lasts seven days. The word Sukkot means "booths", referring to a temporary dwelling. It is a time when many Jewish people live, eat, and sleep outdoors, in their Sukkah, “under the stars”. The holiday is also known as the "Feast of the Tabernacles". It is a season of joy and unity with G-d and for Jewish people everywhere.

The citron, or ssrog, is one of the four species, and a prominent symbol of the holiday of Sukkot.

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The Big Challah Bake


Challah – it is the signature piece de resistance of the Shabbos Meal. Yes, we all enjoy the deliciousness  of hot chicken soup, brisket, crispy roast chicken and more — but the challah is the traditional star of Shabbos tables.

In honor of The Shabbo Project, which is being celebrated in Jewish Communities worldwide, we are sharing some outstanding challah recipes from food bloggers, culinary stars and KosherEye contributors. These recipes are very diverse, and come from many corners of the world .Each and every challah recipe featured - is one you will be proud to serve at your table. To learn more about The Shabbos Project, which is taking place starting Friday, October 27 through  Saturday, October 28 sundown to stars out, visit .

The Challahs:


The Challah Recipes

From a luscious recipe along with information about why challah is a special mitzvah.

From 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.

Although the high holidays are now behind us, we present this scrumptious Apple Cinnamon Challah recipe from Montreal Mom TV. It is perfect for fall or winter – or any time apples are in season.

From  Norene Gilletz, the much admired cooking instructor, cookbook author and all around food expert  a prize-winning challahfrom her book Norene's Healthy Kitchen.

From culinary star, columnist, cookbook author Joan Nathan a recipe for her favorite challah. You will love every bite. It was shared by Tablet magazine.

Enjoy this video from the awesome Allison Josephs, Jew in the City as she makes her amazing challah along with her children, and shares thoughts about challah-making.

This challah recipe is from the beloved Rebbetzin Kanievsky z"l as printed in The Bais Yaakov Cookbook.

Challah braiding- no problem! Watch blogger,Shoshanah Ohriner – as she gives her easy to follow  braiding tutorial in FULL color.

Chinese_challah_350WFor a global treat we present an Asian challah--published on Read the story about Molly Yeh and  try her recipe for a Chinese style challah based on a traditional Chinese dish, the scallion pancake.

If you have a breadmaker, or even if you don't you will love this bread machine challah recipe from the talented Susie Fishbein. We make it all the time and everyone enjoys every bite.

For more of our favorite challah recipes – including instructions on how to frost or add sweet streusel to a challah, visit and access this link:

Please feel free to share your favorite challah recipe with KosherEye. And to all of our Jewish friends around the world, our  wishes for a delicious, meaningful Good Shabbos - This week, and each week of the new year!

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champagne texted yom tov

We believe that a lovely glass of wine complements a meal. In the past 20 years, the kosher consumer has been given a gift. Because of the vision and acumen of David Herzog and his family, the Royal Wine Company has expanded the availability of kosher wine choices beyond anything we could have imagined. Vineyards providing fine kosher wines are flourishing worldwide, and especially in Israel. Kosher wines have been elevated to a new level, and they are on par with mainstream vintages.

Because of the vast array of choices, selecting kosher wine now takes some expertise based on taste, budget and preference. With the help of Kedem wine expert Gabriel Geller, we suggest the following choices to enhance your New Year holiday celebrations. Some are in the splurge category, some moderately priced and are values. Please note that all prices are approximate.

Chateau Soutard Grand Cru Classé 2014 $109
From the Bordeaux region of France. This exceptional full bodied, red blend, combines notes of dark red fruit, black plum and more. To use on Yom Tov, decant and let aerate for a few hours prior to enjoying. Goes well with poultry and meat. (non-mevushal)

Herzog Special Reserve Cabernet 2015 $35
Harvested in Northern California
Lake County in a unique terroir with red volcanic soil, dry climate, high elevation. Fruity, velvety tannins. Goes well with grilled meats, steak, roasts, duck. (mevushal)

Carmel Mediterranean Blend Shamron Dry Red Wine 2016 $11
A Mediterranean blend of 5 red grapes from The Galilee. A light, fruity but full-bodied wine. Did you know that Carmel is a historic Israeli wine producer founded in 1882, and is the largest producer in Israel. Drink now. (mevushal)

Psagot Viognier 2016 $19
From grapes harvested at Moshav Mata in the Judean Mountains. Deep rich floral aromas of anise, apricot, honey and lemon. A light white wine to pair with fish and pastas. (non-mevushal)

Flor de Primavera Peraj Ha’abib 2015 Capcanes $54
Robert Parker the renown wine critic said that the 2000 vintage of this wine was one of the best kosher wines he had ever tasted. It is a full-bodied dark red, and can be enjoyed now, or has ageing potential Pairs well with meats, stews and hearty poultry recipes. (non-mevushal)

Champagne Drappier Carte Blanche Brut $49
Since 1808, Champagne Drappier has been a family owned house based in Côte des Bar in the Aube region of Champagne. Michel Drappier is the seventh generation Drappier to run this property The Champagne is a blend made from the first pressing. It is elegant and light, and pairs well with fish and poultry. . We particularly love this champagne for a New Year’s toast at the Rosh Hashanah table surrounded by family and friends. (mevushal)

Jezreel Rosé 2016 - Dry Rosé Wine $20
From Israel--A lovely, light and refreshing rose with fruity aromas. This blush goes well with poultry, pasta and fish. (non-mevushal)

Herzog Selection Chateneuf Bordeaux and it’s $13 per bottle
This is one of our favorite white wines at any price– a light, semi-sweet fruity wine. We pair it with poultry, pasta, fish and light appetizers. (mevushal)

Herzog Late Harvest Orange Muscat 2015 $19
These grapes are grown in the California sun and harvested at peak ripeness. The wine has a delightful sweet, fruity taste with an aromatic orange finish. Smooth and full bodied – some call it a “fruit salad” of a wine, this makes a lovely dessert wine, and pairs well with cheese and crackers. (mevushal)

Chen(In) white wine is $8-$9
This is a Chenin Blanc, dry white from California. . It is fruity and light. We serve it chilled with poultry, dairy dishes and appetizers. What an amazing value! (mevushal)

And then, the most popular kosher wine in America – is actually from Italy. Bartenura Moscato, or as thousands have nicknamed it “@Bartenura Blue” and “Out of the Blue”.  We at KosherEye prefer our dry reds and whites, but so many friends and family love their semi-sweet Blue. The pleasing taste of pear, tangerine, nectar and melon goes well with appetizers, poultry and dessert. However, according to its devoted fans, which is most everyone we know, and many in the hip hop world, Blue is perfect anytime with anything. $12 -$15. (mevushal)

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