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Tuesday, August 28, 2007

Shakshuka


Shakshuka
Originally uploaded by Baking and Books.

shakshuka recipe - Google Search

Lots of recipes...

Shakshuka recipe - recipes & cooking tips


Cick here for Shakshuka recipe Ingredients:

4 eggs
4 tomatoes (medium) - chopped to small cube

Tomato paste
2-3 green peppers (optional)
2 onions (small) - finely chopped

hot chili pepper - whole (optional)READ MORE...

Kuuba Bamya (Dumplings and Okra)

Mhasha

Vegtable skins stuffed with rice, meat, and spices.

Wednesday, August 15, 2007

For Kosher Emergencies, Manna From a Machine

New York Times

WHERE else but New York could two guys who grew up together find a way to blend kosher food, cutting-edge cooking technology and hip-hop?


Earlier this month, the nation’s first glatt kosher vending machine that can shoot out a hot knish was installed at Hackensack University Medical Center in New Jersey. The machine also crisps up kosher mozzarella sticks, cheese pizza and onion rings. And in a few weeks, freshly grilled hot dogs in warm buns will be for sale there, too. Not from the same machine, of course. That wouldn’t be kosher.


The vending machines are called Hot Nosh 24/6. “To make it a little Jewish sounding we called it nosh, and we added the 24/6 to give a little cuteness to it,” said Doron Fetman, who with his partner, Alan Cohnen, created Kosher Vending Industries.


Although Orthodox and some Conservative Jews do not use electric devices during Sabbath, the creators of Hot Nosh 24/6 will leave that choice to the customer. Despite their name, the machines will be ready to serve 24/7.


Ruby Azrak, a street clothing magnate who launched Russell Simmons’s Phat Farm line, is backing the project. Mr. Azrak, who refers to himself as “a Syrian Jew from Brooklyn who keeps kosher but doesn’t wear a yarmulke,” has one of the machines in the stylish garment district office where he runs the House of Dereon, the clothing line of the singer Beyoncé.


The minute Mr. Fetman and Mr. Cohnen presented the project to Mr. Azrak, he saw it as an idea worth millions.


“If you’re in Brooklyn and you eat kosher, it’s no problem,” he said. “But if an Orthodox Jew is stuck in Oshkosh, Wisconsin, where are you going to eat? If you walk into an airport, there is nowhere to eat. If you walk into a hospital for a good thing like your wife giving birth or a bad thing like someone is sick, there is nowhere to eat.”


Over the next couple of months, the men will install Hot Nosh machines at a handful of colleges, malls and hospitals in the tri-state area. They’ll put some at Jewish day schools in Brooklyn and at the Sloatsburg rest area on the New York Thruway, the largest one on the way to the Catskills. Their business plan calls for 2,000 machines in the next two years in ballparks, malls, airports, military bases — pretty much anywhere people might be willing to pop in a few dollars for something hot and kosher.


From a culinary perspective, this is the kind of food that would make the pharisees of local, seasonal food fall to their knees and beg for mercy. The frozen knish is thawed in a microwave compartment, then crisped by what Mr. Fetman calls “a convection oven on steroids.” The hot dogs, individually sealed in plastic so they can stay in the machine for up to 21 days, are heated in seconds with a combination of grilling and infrared technology. The bun is warmed in a separate oven.


For food from a vending machine, it isn’t terrible. Crusts are crisp, fillings soft and steamy. It would do in a pinch. But the knish this reporter sampled couldn’t compare to one from Mr. Broadway, a kosher deli near Mr. Azrak’s office.


The men who developed the machines grew up together in New Jersey and run the business from an office in Rockland County, New York. A year ago they started talking about how frustrating it was to travel and not be able to eat anything at airport restaurants.


“I said it would be great if we could come up with some food in a box we could sell,” said Mr. Fetman, who also runs a deli and catering company in Somerville, N.J.


They discovered a company called KRh Thermal Systems in California, which had created machines it describes as “fully automated mini-restaurants.” Over the past few years, Kraft, Tyson and other food companies have used them to sell pizza, chicken strips and grilled sandwiches in hotels and offices. But the men behind Kosher Vending Industries think that’s a limited market.


“In America there’s a Burger King on every corner, so who needs to eat hot food out of a machine?” asks Mr. Azrak.


At Hackensack University Medical Center, the kosher vending machines solved a vexing food problem. The hospital has Orthodox staff members and an increasing number of patients from Orthodox communities in New Jersey and upstate New York, said Irma Newdorf, the assistant director of nutrition and food management. Although the cafeteria offers kosher sandwiches and yogurt , it sells no hot food and is not open 24/7, or even 24/6.


“It works beautifully,” Ms. Newdorf said. “Now if they could do something like that for halal foods, that would be great. We have a growing Muslim population, too.”

Friday, August 10, 2007

Ingredients for Cholent : Jeff's Gourmet Glatt Kosher Sausage Factory & Deli Meats, Los Angeles, California

A little kishka from doesn't hurt. How about
Jeff's GourmetJeff's Gourmet Kosher Sausage
8930 West Pico Boulevard, Los Angeles, CA 90035 Glatt Kosher Sausage Factory & Deli Meats, Los Angeles, California

Cholent

CholentFlanken – cubed, about 2 lbs.
Beef bones

One cup barley

1-2 cups dried beans (I combine white and brown, or whatever)

3 large potatoes (I clean and quarter them, but don’t remove the peel)

Two large onions, cut up.

You need to soak the beans overnight on Thursday. The water gets thrown.
Brown the beef at the bottom of the large cholent pot, then add the bones,
the beans, the onions and the potatoes, in that order.
Cover with water. Bring to a boil. Put the pot, covered, into the oven, at
around 250, and leave it there overnight.

I should note that I don't add salt, because
a) kosher meat is already salty, and b) you can always add later.

I start it up around 12:00 noon on Friday, and after it boils, I let it simmer
until just before shabbat,when I put it in the oven.

That’s it.

Some people put kishke on top, but I find it needlessly fattening
Erik Z.

MyJewishLearning.com

MyJewishLearning.comFood

Recipe: Cholent
Cook your own Sabbath stew.
By Claudia Roden
Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York, published by Knopf.



I had watched Shmulik and his wife Carmela, owners of the restaurant Shmulik on Herzl Street in Tel Aviv, demonstrate cholent and kishke at the Jerusalem Gastronomic Congress in 1992, and I enjoyed the two dishes at a party at their restaurant. The following is based on their recipe.



SERVES 6



2 lbs (1 kg) fatty beef—brisket, breast, or rib

3 tablespoons light vegetable oil

2 large onions, sliced

3‑5 garlic cloves, peeled and left whole

2 marrow bones (optional)

2 lbs (1 kg) potatoes, peeled, whole if small, quartered if medium

½ lb (250 g) dried white haricot or butter beans, soaked for an hour

½ cup (100 g) pearl barley (optional)

Salt and pepper



In a large heavy pot or casserole with a tightly fitting lid, brown the meat in the oil. Remove it, and fry the onions until soft. Add the garlic and fry until the aroma rises. Return the meat to the pot, add the marrow bones, and arrange the potatoes, beans, and barley around it, sprinkling each layer with salt and pepper.



Cover with water and bring to a boil. Remove the scum, then put the lid on and leave in the lowest oven (225ºF; 110ºC) overnight. Remove the lid at the table, so that everyone can get the first whiff of the appetizing smell which emanates.



VARIATIONS

Two marrow bones (ask the butcher to slice them for you) add a wonderful rich flavor and texture.
Use 1¼ cups (250 g) kasha instead of the beans and barley.
Some people put onion skins on top of the stew to give a more pronounced brown color.
Flavor with 1 teaspoon paprika and 1 teaspoon ground ginger.
Hungarians and Alsatians add smoked or preserved goose.


ACCOMPANIMENTS TO CHOLENT WHICH ARE PLACED IN THE STEW POT BEFORE COOKING

For a cholent knaidlach (dumpling) also referred to as “cholent kugel” (pudding), work 4 tablespoons finely chopped chicken fat into 1 cup (150g) flour with your hands, add 1 egg, 2 tablespoons grated onion, salt and pepper, and if you like 1 tablespoon finely chopped parsley or 1 teaspoon paprika. Add a little water if the dough is too dry, or a little flour if it is too sticky. Roll into a fat oval loaf or ball and place on top of the other ingredients in the stew. When serving, cut in slices.
For a matzo knaidlach, beat 2 eggs with salt, pepper, and 3 tablespoons rendered chicken fat and mix in 1 1/3 cups (175 g) medium matzo meal. Form into a ball and put on top of the other ingredients in the pot. When serving, cut in slices.


Copyright 1996 by Claudia Roden. Claudia Roden is one of England’s leading food writers; her New Book of Middle Eastern Food is now regarded as a classic work. The Book of Jewish Food won both the André Simon and Glenfiddich Awards.

Cholent - A Taste of Shabbos

Chabad == Cholent - A Taste of Shabbos


1 cup kidney beans
1 cup navy beans
1 cup pinto beans
½ cup baby lima
½ cup barley
2 meat bones
2 pounds of meat
3 small onions cubed
5 cloves garlic peeled
2 tablespoons salt
1 teaspoon pepper
¼ cup ketchup or tomato cubed
1 bunch cilantro
8 medium potatoes cubed
Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with one inch of water. Add the meat and meat bones. Combine remaining ingredients except for potatoes in food processor and mix. Pour mixture over the meat and bring to boil. Reduce heat and simmer for 3 hours on a low flame. Add potatoes and simmer for one hour more. Before Shabbos, place the pot on the blech and add one inch of water above the ingredients. For a pareve cholent, omit the meat and meat bones

Cholent - Wikipedia, the free encyclopedia

Cholent - Wikipedia, the free encyclopediaRecipes for cholents

A modern slow cooker (also called a Crock-Pot®) of the type that is used in homes to cook cholent in honor of Shabbat. This one has a removable 'pot' (upper left), lid (lower left), and heater/housing (right).There is no standard recipe for cholent. Recipes vary according to the geographic areas of Europe in which Jews lived for centuries and in some cases for millennia. The core traditional basic ingredients of cholent usually includes a good proportion of kosher beef (often flanken which requires longer cooking time and softens as it stews) -- or as an alternative meat source: chicken, turkey, veal, or frankfurters -- combined with a variety of fresh vegetables consisting of any one or more of potatoes, onions, any type of or size of beans, barley, and as much water and spices such as salt, pepper, garlic, or anything else that enhances its flavor (see seasoning), that is required to create a stew-like consistency with enough moisture that it will not evaporate as it cooks for a long time. Other vegetables and ingredients such as wheat, carrots, sweet potato, tomatos, tomato sauce, ketchup, honey, dried fruit, paprika, and/or black pepper may be added to the stew before cooking. For additional flavor and a browning effect, either some onions and/or meat may be sauteed or fried or a small amount of sugar may be carmelized in oil before adding the rest of the ingredients. Some are known to also add beer or whisky to cholent to add flavor.

One item which is often added is kosher kishka which is also known as stuffed derma. Kishka is a type of kosher sausage which is stuffed with mashed vegetables (often carrots, potatoes and/or other vegetables), beef fat and spices. Traditionally, kishka was made with intestinal lining from a cow. Today, the casing is often edible sausage casings no different than salami or hot dogs.

The cooking process is then one of simmering and stewing

Mom's Authentic Kosher Cholent Recipe - Allrecipes

Mom's Authentic Kosher Cholent Recipe - Allrecipes
INGREDIENTS
3 onions, quartered
4 tablespoons vegetable oil
4 pounds chuck roast, cut into large chunks
1 cup dry kidney beans
1 cup dried pinto beans
1 cup pearl barley
5 large potatoes, peeled and cut into thirds
boiling water to cover
2 (1 ounce) packages dry onion and mushroom soup mix
2 tablespoons garlic powder
salt and pepper to taste
DIRECTIONS
In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
Add meat, and brown well on all sides.
Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
Preheat oven to 200 degrees F (95 degrees C).
Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

cholent before going to the oven


cholent before going to the oven
Originally uploaded by dfacted.

cholent


cholent
Originally uploaded by dfacted.

Cholent


Cholent
Originally uploaded by guylookin4fun06.

Cholent
Cholent with meat, potatoes, kishke and beans.

Uploaded by guylookin4fun06 on 4 May 07, 4.55PM PDT.



Originally uploaded by Aoife city womanchile.

Temari and Roll Sushi Bento


Temari and Roll Sushi Bento
Originally uploaded by panduh.

Temari and Roll Sushi Bento
My girlfriend recently bought me this temari sushi bento from the basement of the Hankyu Dept. Store in Umeda.

Temari-zushi is sushi made by wrapping the ingredients in plastic wrap and twisting it into a ball. Ain't it cute?

Uploaded by panduh on 12 Oct 06, 4.45AM PDT.

Sunday, August 5, 2007

It's Time to Get Cooking! Enter the Manischewitz Best Ever and Only Great Jewish Food Cook-Off!

It's Time to Get Cooking! Enter the Manischewitz Best Ever and Only Great Jewish Food Cook-Off!
It's easy to enter the 2nd
Annual Simply Manischewitz Cook-Off. Enter your recipe online at
http://www.manischewitz.com or download the entry form and mail to the address
below. The website also provides simple kosher guidelines.
How it works
The Simply Kosher Cook-Off invites U.S. residents 18 or older to submit
an original, easy-to-make entree for this judged competition. All recipes
must be original, must be kosher, have no more than a total of eight
ingredients and be prepared and cooked in one hour. For official contest
details and to register, log onto http://www.manischewitz.com and complete the
official entry form online and submit a recipe or enter by mail: Simply
Kosher Cook-Off, c/o BHGPR, 546 Valley Road Upper Montclair, NJ 07043.
Recipes entered online or mailed must be received by September 21, 2007.
Thirty semi-finalists will be selected to compete in one of three
regions including: Chicago (11/1); Philadelphia (11/29) and San Francisco
(12/20). Each semi-finalist can select their regional market of preference,
if chosen. Two semi-finalists from each regional competition (6 in total)
will fly to New York City in February 7, 2008 for the finale! A judging
panel will choose 27 semi-finalists. Three, "People's Choice"
semi-finalists will be chosen by America through online voting, please
visit http://www.manischewitz.com for more details

BlackBeanSoup2


BlackBeanSoup2
Originally uploaded by vivagypsy.

Black Bean Soup, Vegetable Rice, Guacamole, Salsa, Cilantro

BlackBeanSoup ingredients


BlackBeanSoup1
Originally uploaded by vivagypsy.

Ingredients =vivagypsyrocks.blogspot.com/

BlackBeanSoup2


BlackBeanSoup2
Originally uploaded by vivagypsy.

Black Bean Soup, Vegetable Rice, Guacamole, Salsa, Cilantro
vivagypsyrocks.blogspot.com/

Hummus Ingredients


Hummus Ingredients
Originally uploaded by vivagypsy.

Hummus Ingredients
vivagypsyrocks.blogspot.com

The Hummus Place


The Hummus Place
Originally uploaded by PG:NYC.

The photographer said:"The best hummus I ever had, made fresh every hour. 109 St. Mark's Place, NYC"

Saturday, August 4, 2007

counterfeit synergy hummis | Counterfeit Girl Scout Cookies

counterfeit synergy hummis | Counterfeit Girl Scout CookiesINGREDIENTS:

1 3/4 cups dried garbanzo beans
2 tablespoons olive oil
3 peeled garlic cloves,
1 1/4 cups tahini paste
1 teaspoon chili powder
1/3 cup lemon juice
1 teaspoon dried cumin
6 cups water

Wash garbanzo beans (chickpeas) and soak in cold filtered water for 24 hours. Place garbanzo beans, with their soaking liquid, in a large saucepan and bring to a boil. Simmer for 2 hours, skimming off any debris that may surface. Drain garbanzo beans, reserving 1/4 cup liquid, and refresh in cold water.

Process in the food processor until smooth.
Add garlic, tahini, spices, lemon juice, olive oil, adding salt and spices to taste.

Friday, August 3, 2007

all your fish are belong to us - part tres | Counterfeit Girl Scout Cookies

all your fish are belong to us - part tres | Counterfeit Girl Scout CookiesFrankly, I like the gefilte fish that comes in the jars. Sometimes, I put them in a pan with a few carrot slices and heat them up in their own juice - the kosher gelatin stuff that comes in the jars of gefilte fish. But I am drifting, live. I digress.

So the compulsive doyen version of Kosher Gefilte Fish (sorry for the live drift here), requires that we reject the simple solution and quote verbatim the following fish recipe from Bon Appetite Magazine:

Gefilte fish
3/4 cup thinly sliced peeled carrots
1/4 cup matzo meal
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped green onions
4 large eggs
1 tablespoon fresh lemon juice
1 1/2 pounds mild white fish fillets (such as sole or flounder), cut into small pieces
2 cups flaked smoked whitefish (about 8 ounces), carefully boned
3/4 teaspoon salt
1/4 teaspoon ground black pepper

1 large cabbage, separated into leaves

Sauce
2 garlic cloves
1/4 cup prepared white horseradish
2 tablespoons fresh lemon juice
1 cup mayonnaise

Butter lettuce leaves
preparation
For gefilte fish:
Cook carrots in pan of boiling salted water until very tender, about 8 minutes. Drain, reserving 1/2 cup cooking water in small bowl. Stir matzo meal into water; let stand 10 minutes. Place carrots in processor. Heat olive oil in heavy medium skillet over medium-low heat. Add onion and sauté until soft, about 5 minutes. Add green onions and stir 1 minute. Add onion mixture to carrots in processor. Add matzo meal mixture; blend until mixture is pureed and smooth. Using electric mixer, beat 3 eggs and lemon juice in large bowl until foamy and slightly thickened, about 4 minutes. Stir in mixture from processor; do not clean processor bowl.
Blend fish fillets, smoked fish, salt, and pepper in same processor bowl until fish is finely chopped. Add remaining egg and blend to coarse paste. Add fish mixture to matzo meal mixture and mix thoroughly. Cover and refrigerate until very cold, about 2 hours.

Line large baking sheet with waxed paper. Using wet hands, shape 1/4 cup fish mixture for each dumpling into egg-shaped oval. Place on prepared sheet. Cover with waxed paper and chill while preparing cabbage and steamer.

Set vegetable steamer rack in large pot. Fill pot with enough water to meet, but not cover, bottom of rack. Line rack with cabbage leaves. Arrange 8 fish dumplings on leaves; cover with additional cabbage. Bring water to boil. Cover pot and steam dumplings until cooked through and firm to touch, about 25 minutes. Transfer upper cabbage leaves to platter. Top with cooked dumplings. Cover with bottom cabbage leaves. Steam remaining dumplings in additional cabbage leaves in 2 more batches. Cover and refrigerate gefilte fish until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

For sauce:
Push garlic through garlic press into small bowl or mince garlic and place in small bowl. Mix in horseradish and lemon juice. Gradually whisk in mayonnaise. Season sauce with salt and pepper. Cover; chill up to 1 day.

Line plates with lettuce leaves. Arrange 1 or 2 fish dumplings on each. Spoon lemon-horseradish sauce alongside.

Bon Appétit, April 2002

But I still think the jars are better. That's how my mom did it. The important thing is to serve the fish with matzoh and fresh home-made hot beet/horseradish. Don't waste your time on the gefilte fish.

Wednesday, August 1, 2007