Tag Archives: Jewish food

Passover Food App: What Would Moses Think?

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Photo via Flickr by Aramand Agasi

Moses would plotz. Or maybe, given what a rush he was in to get the Children of Israel out of Egypt, he’d be thrilled at the idea of a Passover app with a nice a selection of matzoh. So much easier than baking those wheat crackers on the run.

You can download the app, OUR Kosher–it’s from the Orthodox Union which certifes kosher foods–on Android and iPhones for free. There you’ll find a small selection of kosher for Passover foods, and a much bigger one of regular kosher products. There’s Matzoh with Provence Herbs and Matzoh with Bran–not a bad idea given the intestine-clogging attributes of the traditional wafers. There’s also Passover-ready buffalo wings and Passover carrot cake.

This app is far from perfect. It’s simply a list of available products. You can’t order directly and there are no graphics. And when you tap on some choices, an error message comes back.

But it’s a start. One Moses may well have appreciated during his long trek through the dessert.

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Haroset Recipe: The Diaspora Approach for Passover

Haroset. Photo by shiffman.

Haroset. Photo by shiffman via flickr.

This haroset recipe combines ingredients from Jewish communities around the world, some thriving, some near extinction.  Chef Renee’s haroset draws from several Jewish cultures—from Indian as well as from Ashkenazi and Sephardic culinary traditions.

Why is this night different from every other night? Because this haroset celebrates Jewish multiculturalism.

Diaspora Haroset

Serves 8
Preheat oven to 350F

INGREDIENTS

½ cup cooked chopped chestnuts
½ cup chopped dates
½ cup dried apricots, diced
½ cup chopped golden raisins (if they are large, otherwise leave them whole)
2 sour apples, unpeeled, diced
1 hard pear, unpeeled, diced
1 1/2 cups sweet wine
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon cloves
½ cup chopped walnuts
½ cup chopped almonds (whole, brown skin removed)
½ cup shredded coconut (unsweetened)
1 ripe but firm mango, peeled and diced
1 orange, zested

METHOD

Place first ten ingredients in saucepan and bring to a boil. Reduce heat, and simmer mixture over low heat for 30 minutes, uncovered. Let mixture come to room temperature. There should be about ½ cup of wine left.

Roast walnuts and almonds on cookie tray for 10 minutes or so, until aromatic and lightly toasted.

When everything is at room temperature, mix all together and let flavors blend for at least an hour before serving.

NOTE 1: If possible, chop/dice the fruits and nuts so the pieces are all about the same size

NOTE 2: If you can’t find unsweetened shredded coconut, you can use Angel’s flaked sweetened coconut, and omit the brown sugar from recipe.

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Yom Kippur Break-the-Fast Recipe: The Best Noodle Kugel

Photo: By cjbakker via flickr

Photo: By cjbakker via flickr

If you’re a fan of the type of noodle kugel that can serve as a ship’s ballast, stop reading. If, on the other hand, you crave a noodle pudding that’s light and airy—dare I say, almost souffle-like—then read on.  Here’s my post for Reba’s Noodle Pudding from last year. Seriously, it’s the best you’ll ever eat. Not doing a break fast? This kugel is great for brunch any old time.

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Upper West Side: Zabar’s Jumps the High Holidays Gun

Photo: via Flickr, rachel is coconut&lime

Photo: via Flickr, rachel is coconut&lime

Who can think of shtetl food like brisket and stuffed cabage when it’s 110 degrees in the shade?  But for Zabar’s, the venerable Jewish food emporium on Broadway, it’s apparently not too early to begin urging you to plan your New Year’s or Yom Kippur Break Fast menu.  So if cooking is not your thing on the High Holidays, check out their offerings.

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Passover is Coming–Dine In or Out?

A bowl of matzoh ball soup

A bowl of matzoh ball soup

When it comes to where I tuck into my bowl of matzoh ball soup on Passover, I have no choice.  Every year, I dine with a gaggle of relatives at our family’s annual Long Island Seder where traditional foods like brisket and kugel are the order of the day.

But you don’t have to stick with the usual fare for Passover.  In fact, there are a range of intriguing dining out options for the eight days that cover the entire span of the holiday–from sampling a Mexican-themed Seder at Rosa Mexicano to dining on matzoh ball soup with a dash of white truffle oil at Payard Patisserie & Bistro.  (see menus below)

Still, most people prefer home-based Seders for Passover.  For stocking up on the Upper West Side, there are the well-known pit stops–Zabars, Fairway, and Whole Foods, and for kosher products, Supersol.

Are you all in a tizzy about making feather-light matzoh balls?  Zabars will sell you 14 ounces of them for $8.49.  The specialty food store also carries kosher Passover gift baskets, which include exotic items like toffee-chocolate-covered matzoh.

Supersol offers  numerous items especially for Passover, including pizza and beef.  Supersol baker Susan Berlin also runs SusanSez and bakes out of her home for private customers.  Check her website www.susez.com for pricing on items like lemon tarts and flourless chocolate cake.

Passover Dinner at Payard Pâtisserie & Bistro

April 8th and 9th

$45 per person, plus tax and gratuity

1032 Lexington Ave. between 73rd and 74th Streets

212.717.5252; www.payard.com

1st course

Matzo Ball Soup

with White Truffle Oil

2nd Course

Sautéed King Salmon

with Seasonal Baby Beets, Young Onions, Green Asparagus and Horseradish

OR

Braised Lamb Shank

with Seasonal Bean Casserole Tomato Compote, Garlic, Harissa and Cured Lemon

3rd Course

Dark Chocolate Flourless Cake

With Vanilla-flourless Chocolate Cookie Ice Cream

OR

Passover Petits Fours and Parisian Macarons

***

Mexican Passover at Rosa Mexicano

A La Carte Menu Specials April 8th – 15th

Cooking Demonstration and Luncheon April 11th

www.rosamexicano.com

First Avenue, 1063 First Avenue at 58th St. New York, 212.753.7407

Lincoln Center, 61 Columbus Avenue at 62nd St. New York, 212.977.7700

Union Square, 9 East 18th Street btw 5th Avenue & Broadway, New York, 212.533.3350

Menu items include:

A traditional Seder plate table-side to explain the significance of the Jewish holiday to all Rosa Mexicano diners.  See complete menu additions below.

Tropical Haroset

Pears, apples, bananas, dates, almonds, cinnamon and sweet wine

Lunch & Dinner $7.00

Appetizers

Caldo de Pollo con Bolitas (Mexican Matzo Ball Soup)

Roasted jalapeño chicken broth with cilantro matzo balls, carrots and black garbanzo beans

Lunch & Dinner $8.50

Higadito de Pollo para Tacos

Chipotle chopped liver with egg, tempura scallions, chicken chicharrones and tomatillo-avocado sauce, served with warm corn tortillas to make your own tacos

Lunch & Dinner $11.00

Entrees

Lengua de Res a la Veracruzana

Traditional beef tongue simmered in a Veracruz sauce of tomatoes, olives and roasted peppers, served with matzo-potato-chive fritters

Dinner $19.00

Tacos de Lengua

Seared beef tongue served with chile de arbol salsa and pickled jalapeño cabbage

Lunch $10.00

Poblana Relleno con Ternera Barbacoa

Roasted poblano pepper stuffed with slow cooked veal shoulder, braised cabbage, tomatillos and jalapenos, served with mole verde

Dinner $24.00

Robalo Relleno

Baked stuffed sea bass with zucchinis and roasted pecans, served with pureed pumpkin and prunes and spinach-potato kugel “izmir style”

Dinner $24.00

Dessert

Pastel de Dátil

Warm pecan, date and bittersweet chocolate flourless cake, served with piloncillo butter sauce and orange whipped crème fraîche

Lunch & Dinner $9.00

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