Noshing

Israel's Kosher Cronuts

Thought the cronut craze was just in the U.S.? Think again.

08/07/2013
Jewish Week Online Columnist

It’s the newest pastry craze sweeping the U.S.: the not-so-appetizingly named cronut. And recently the first cronut — a flaky/chewy cross between a croissant and a doughnut — made landfall in Israel, becoming the first kosher-certified cronut available in the world.

"The pastry that has made America go crazy." Amy Spiro

My Yiddishe Umami

How the "fifth taste" of Japanese cooking has flavored the Jewish culinary world.

Jewish Week Online Columnist

It seems like everywhere you look in the food world these days, chefs and diners alike have the same buzzword on their tongues: umami. Known as the “fifth taste”—in addition to bitter, sour, salty and sweet, that is — umami (a Japanese portmanteau of the words “delicious” and “taste”) refers to that rich, savory flavor we taste in foods like cured meats and cheeses, mushrooms, ripe tomatoes, and in fermented products such as soy sauce and sauerkraut.

Ingredients
Ingredients: 
6 tbsp schmaltz, divided (or substitute vegetable oil)
3 large yellow onions, peeled and sliced into thin half-moons
1 lb chicken livers, cleaned of any fat or sinew
Kosher salt and freshly ground black pepper
¼ cup dry sherry or vermouth
2 (12-oz.) packages button mushrooms, wiped clean and very finely sliced
1 baguette, thinly sliced
1 tbsp olive oil

Italian Summer Salad

 

Protein-packed, light, and full of Italian flavor, this pasta salad is a summer time-saver.

Special To The Jewish Week

It’s summer, and it’s time for a kitchen make-under. Why sweat for hours over the stovetop when you could be done in a few minutes and enjoy your food outside?

For example: now is the time to experiment with chilled one-course meals, like pasta salads. Add vegetables and some type of protein, and you’re good to go. Enjoy on a bench in a shady spot right by your office, or pack them into the trunk and head to the beach. They keep well in the refrigerator for days, and always taste more grown-up than a simple sandwich.

Ingredients
Ingredients: 
1 package pasta (penne, rigatoni or sedanini)
1 pound fresh tomatoes
2 cans oil-packed tuna, drained and broken into chunks
2 tbsp mix of freshly minced parsley, basil and majorane,
1 tbsp capers, drained
1 handful pepper-stuffed green olives, sliced
1 handful pitted black olives, sliced
5 tbsp extra-virgin olive oil
salt and pepper to taste
a touch of ground chili, if desired

Schmoozing with Noah Bernamoff

The Mile End Deli dynamo shares his picky past and awkward Shabbats at grandma's house.

07/15/2013
Food & Wine Editor

Noah Bernamoff examines food through a historic lens. He and his wife, Rae, along with close friend, Max Levine, opened the Mile End Delicatessen in Brooklyn in January 2010. It’s an old-fashioned deli inspired by Jewish comfort food. Today Bernamoff also has Mile End Sandwiches, a sandwich shop in Manhattan’s NoHo district, a Mile End Cookbook, and will soon have an online Mile End bakery and new menus coming out in the fall. Bernamoff talked about his evolution from a fussy child with picky tastes to an adventurous flavor creator and successful restaurateur. But at heart, he’s really an egg roll.

Noah is not a fan of eating alone. Photo courtesy Noah Bernamoff.

Risky Baking

A NY-based kosher bakery denies claims that it has pest problems.

07/12/2013
Food & Wine Editor

Zomick's kosher bakery, a major challah distributor for New York and New Jersey grocery stores, reportedly has a slew of health violations and bug infestations, though the bakery's employees claim that's a problem of the past.

Zomick's has been operating since 2005. Fotolia

Israeli Foods Get Fancy

Israelis find more camaraderie than competition at a trade show.

07/03/2013
Food & Wine Editor

It's not often that you find "product of Israel" on the box when you reach for something at the supermarket, but you may start to see it a bit more frequently.

Summer Fancy Food Show at the Jacob Javitt Center. Emma Goss

Blondie And Brownie

The blogging duo behind "Blondie and Brownie" are all about laughing and noshing on New York's streets.

06/25/2013
Food & Wine Editor

Brownie and Blondie is the witty, candid, and sometimes sassy New York-focused food blog by Siobhan Wallace (Blondie) Alexandra Penfold (Brownie). In April the duo released their first book, New York á la Cart, showcasing  the best street food in New York along with original recipes and remarkable stories from food cart chefs. “It opens the door for people who are intrigued by street food and are still a little squeamish and don’t know where to begin or what trucks or carts to visit,” Wallace said. Penfold added that the book goes beyond the food and touches on the history of New York “and how street food has been part of the culinary landscape for decades. I think people will really enjoy reading the stories about the vendors, which is really what we wanted to put front and center. They work so hard and make such good food and have such incredibly inspiring stories,” Penfold said. Now it’s time to reverse roles and share the food stories behind Blondie and Brownie.

Siobhan Wallace and Alexandra Penfold are experts on New York City street food. Donny Tsang

Bakery Wins Dough

One of five prestigious Ruderman Prizes in Disability goes to the kosher Sunflower Bakery.

06/24/2013
Food & Wine Editor

Things just got a shade sweeter at the Sunflower Bakery in Gaithersberg, Maryland.

The Sunflower Bakery opened in fall 2010. Fotolia

Rumaki: A Showcase For The Best Bacon Substitute

Facon-wrapped chicken livers are a quick, rich summer hors d'oeuvre option.

Special To The Jewish Week

Think about bacon. The fragrance is mesmerizing and it glistens golden brown and crispy. Of all the treif in the universe, this stuff has to be the most unsettling, the most tempting.

Ingredients
Ingredients: 
1/2 pound chicken livers
1/4 cup soy sauce
2 tablespoons molasses
2 tablespoons honey
2 tablespoons water
1 tablespoon vegetable oil
2 tablespoons crumbled, crystallized ginger
1 clove garlic
1/2 star anise, finely chopped, or 1/4 teaspoon anise extract
1/2 pound façon

From Gross To Gourmet

Jewish summer camps are overhauling food programs.

06/18/2013
Special To The Jewish Week

When I think about the time I went to Jewish sleep-away camp at age 6, the memory, much like the experience, leaves a bitter taste in my mouth. My unpleasant experience was not due to any homesickness or camper unfriendliness or even the activities at camp.

At Eden Village, campers eat well and help make their own food. Photos courtesy Eden Village Camp
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