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PESACH 2017 | ISSUE 37
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ORIGINAL, TESTED, SEASONAL, PESACH RECIPES PRIVATE KOSHER CHEFS: THE STORY & INSPIRED RECIPES
USA $6.99 / CANADA $8.50 / UK £5.00 AUSTRALIA $8.50 / SA R90 / ISRAEL 25
MAKE THE BEST ROAST OF YOUR LIFE! SOUS VIDE CHUCK ROAST PG. 18
FOR RECIPES, MENUS, CONTESTS AND MORE VISIT WWW.JOYOFKOSHER.COM a bitayavon production
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WE LOVE: Horseradish. Beyond a condiment for gefitle fish, we use freshly grated horseradish for a unique roast topping, and the jarred stuff works great on Jamie's 4-ingredient standing rib roast, pg. 54.
c
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Perfectly Cooked— Every Time!
c By Adina Moss (@the_chefs_wife_)
I
magine never over cooking an expensive roast again. Or taking an economy cut and making it taste premium. That’s the advantage of sous vide cooking—it’s always perfectly cooked! Once only available to restaurant chefs, sous vide is a technique home cooks are embracing thanks to smaller, cost-friendly models like Anova or Joule. Translated to “under vacuum,” sous vide is a method of cooking meats and vegetables in a vacuum-sealed bag placed in a water bath. The water is heated at a consistent and controlled temperature thanks to the heating element used in the water bath. Precise temperature control and uniformity of temperature of the sous vide machine offers two big advantages. First, it allows you to cook food to an even doneness all the way through; no more dry edges and rare centers. Second, you get highly predictable results. The steak emerges from the bag juicy and pink every time. SOUS VIDE IS IDEAL FOR ENTERTAINING ON YOM TOV Seal ingredients in a plastic bag or canning jar and place them in a water bath. When food reaches your target temperature or time, you take it out, give it a quick sear or other finish, and serve it. That’s it. Perfectly predictable results with no fuss! With sous vide as my go-to for Yom Tov cooking and entertaining, I am finally able to focus on the other important aspects of cooking without the worry of going back and forth and checking on that expensive roast in oven, hoping we aren’t messing it up…. Which, let’s be honest, we all do it!! COOKING WITH PLASTIC Bags made expressly for cooking sous vide are perfectly safe, as are oven bags. Brand-name resealable bags and plastic wrap are made of polyethylene. It’s widely used in containers for biology and chemistry labs, has been studied extensively, and is safe for cooking. Avoid store brand and cheap plastic wraps when cooking. These are made of polyvinyl chloride (PVC), and heating them presents a risk of chemicals leaching into the food. PESACH 2017
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| TECHNIQUE |
Truffle
Guacamole
Horseradish Roast Beef
Buffalo Chicken
Smoky Bacon
Smoked Salmon
BACON OPTIONS: • Pelleh Duck Bacon • Jack's Gourmet Facon • Grow & Behold's new Beef Jerky
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Caprese Boats
Pico de Gallo & Quinoa
The Stuff dreams are made of By Shifra Klein
D
uring our Sukkot family get-together, my husband and brotherin-law reminisced about some classical South African Kiddush dishes they enjoyed while in yeshiva in Johannesburg. White fish smothered in a Russian-style dressing was stuffed into an avocado and thoroughly enjoyed by all. Intrigued and inspired with the endless filling options that can complement the rich and creamy avocado, I set off to create a myriad of flavorful stuffings. Each of the following fillings are great side dishes/salads on their own. Instead of spooning them into an avocado, you can simply add cubed avocado to each recipe and serve as a side. 28
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seafood salad Servings: 8 Prep time: 15 minutes Cook time: 0 minutes Total time: 15 minutes Fish stuffed into an avocado is an authentic South African dish that traditionally contained nonkosher seafood. To make this kosher and kosher for Passover, I substituted kani. 4 ripe avocados 8 sticks kani, shredded 1 Persian cucumber, diced ½ cup mayonnaise ⅛ cup lemon juice 1 tablespoon honey ⅓ cup chopped scallions ⅛ cup hot sauce or sriracha ⅛ cup ketchup Garnish: crispy shallots, radishes cut into matchsticks
1. Slice avocado in half and remove pit.
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2. In a medium bowl, mix mayonnaise, lemon juice, honey, scallions and hot sauce. Add kani and cucumber. Stir to combine. 3. Fill avocado with kani mixture. Top with crispy shallots and radishes. Serve immediately.
Single-Serving Shakshuka Servings: 6 Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes This makes a great meal any time of the day. And you can eat the bowl! 3 ripe avocados 1 cup favorite salsa or
homemade matbucha (recipe follows) 6 medium eggs Garnish: fresh flat-leaf parsley, feta cheese, lemon wedges
1. Preheat oven to 425°F. 2. Slice avocado in half and place on a small baking sheet, tightly packing avocado so they remain right side up.
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Horseradish-Crusted Rib Roast
Seder plate
Sweet Potato Tian Roasted Chicken
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Citrus-Avocado Salad
Whole Roasted Carrots with Dill Gribiche
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au L f e h C
ra's
^Dairy Gourmet Seder EÂ
ver wonder what a chef who has done it all will be cooking up for her Pesach Seder, while still keeping things new and modern? Look no further—Chef Laura shares her fresh take with a vegetarianinspired menu that can be cooked up all year round, anytime, anyplace.
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s Shifra'
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^New Age Seder
A
dding new avors and dishes to a traditional meal brings some added excitement to the Seder. The following menu is modern, simple to prep, and since we limit our use of store-bought products on Pesach, it’s very produce-centered. I used jicama to create a faux taco, tons of spinach in a wonderful pesto, and various vegetables to create a meat lasagna. Ground almonds are the perfect Pesach stand-in for breadcrumbs or matzo meal. You can grind your own in a food processor or high-speed blender. Or, purchase ground almond meal in stores.
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Dilled Cauliflower Rice
s ' r a m Ta
^Healhty Seder
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P
assover can be very challenging for anyone trying to eat a healthy diet. Between stuffing yourself way too late at night, and the plethora of meals and junk foods you feel you need to have (because you only eat those chocolate jelly rings once a year)—it’s not an easy holiday to stay strong. I’m not asking you to give up your nostalgic foods; instead I offer an incredibly tasty and filling Passover seder meal that keeps the calories a little lower, leaving room for some extra treats. I promise you will love this meal and your heart and body will thank me later.
Moroccan Carrots
Splayed Chicken with Fennel & Preserved Lemons
PRESERVED LEMONS: Quarter lemons, but leave lemons intact. Fill bottom of jar with kosher salt. Stuff salt in each lemon quarter and pack into jar, until jar is fully stuffed with lemons. Top with more salt and additional lemon juice to cover. Seal. Store in warm spot for 30 days. PESACH 2017
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| CLASSIC UPDATED |
RAISING the Barre on
DESSERTS Laura Frankel
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