VEGETARIAN ISSUE
* YOUR SOURCE FOR ALL THINGS KOSHER *
SHAVUOT 2015 | ISSUE 26
70 +recipes
EAT PASTA THE ITALIAN WAY
MIX 'N' MA CHEESECA TCH KE: Make
#best your ch cakee eese ver!
PLUS DINNER WITH: KIM KUSHNER
CAULIFLOWER: THE NEW KALE SEAWEED BEYOND SUSHI Travel: SUMMER DESTINATIONS
Deucatdbenuttter peacnheesecake
USA $6.99 / CANADA $6.99 / UK £5.00 AUSTRALIA $6.99 / SA R77 / ISRAEL 25
KOSHER MEDIA NETWORK
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Contents SHAVOUT 2015
CLICK For more exciting recipes and tips!
JoyofKosher.com/magazine
Cooking with Seaweed, p.15
ADDITIONAL FEATURES 63 TATIN: A Savory Walk on the Wild Side
66 MIX ‘N’ MATCH CHEESECAKE
#bestcheesecakeever!
72 THE CELLAR: Chenin blanc & Riesling
76 WHITE CHOCOLATE Three desserts by kosher pastry expert Paula Shoyer
80 INTERVIEW Neomi Gniwish, founder of What’s for Supper
82 KOSHER DINING
b Edi
with The Restaurant Guy
rs owe
l le F 36 pg.
8 LETTER FROM Jamie’s favorite vegetarian recipes
12 GIFTS & GADGETS Ultimate pasta tools
14 COOKING WITH SEAWEED
+why seaweed is good for you
20 ASK LEVANA
22 SUMMER TRAVEL 100% kosher destinations
26 DINNER WITH: KIM KUSHNER
+a sneak peek into Kim’s new book, The New Kosher
34 COCKTAILS: Drinking Dairy
40 CHALLAH Unique ideas for Shavuot
44 CROSTINI BAR +no-knead artisan bread
50 FISH TACO BAR 54 THE LIGHT SIDE OF PASTA
Eat pasta like the Italians
36 EDIBLE FLOWERS
60 PASTA COOKING TIPS
Is cauliflower the new kale? Salmon crostini, p. 50
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| SEAWEED |
Seaweed
RECIPES
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BY SHIFRA KLEIN
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New column!
Dinner with:
KIM KUSHNER BY SHIFRA KLEIN | PHOTOS BY SASHA GITIN
ON THE MENU: • salmon with edamame • eggplant chips with a yogurt dipping sauce • cucumber salad with poppy seed dressing • mac and cheese • biscotti
EDIBLE DINI KLEIN
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Flowers play a big role in the holiday of Shavuot. In addition to adorning your tables with wonderful arrangements, here are two fun ways to incorporate flowers into your Shavuot feast.
ê K V H U I LQG is just I W
Q &D? This salad dried. figs good with as 36
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| CHALLAH|
DAIRY www.ok.org
"STRAWBERRY AND RHUBARB SEASON IS ONE OF THE MOST COLORFUL AND DELICIOUS TIMES OF YEAR... "
There are many halachos surrounding the baking of bread and challah, and one of those halachos is that bread should always be pareve. There are some exceptions to this rule, however. 1. When making dairy challah, one should only prepare enough for one meal. 2. Cheese may be put on top of the challah, where it would be clearly seen. 3. If one wants to add dairy ingredients in the actual dough (milk, butter, cheese), then the bread or challah must be shaped differently from typical bread or challah. It is permissible to serve butter with a pareve or dairy challah at the Shavuos meal, but keep in mind that one cannot serve butter with a challah that was baked in a fleishig (meat) oven.
Shannon Sarna is e ditor of The Nosher and does private baking and cooking events throughout the NYC area. You can ďŹ nd her on twitter and instagram @shasarna.
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*This answer applies to home cooking ONLY, not industrial.
| PASTA |
Paglia Fieno with Ricotta, Zucchini, and Herbs Welcome spring! Paglia and Fieno translate as “straw and hay,” and describe a mix of spinach tagliatelle with simple egg tagliatelle. You can also make this dish using only one color of tagliatelle. Paglia e Fieno, and egg noodles in general, are considered more “festive” in Italy than regular pasta without eggs. Another shape of pasta (egg-free) that could work well for this recipe is farfalle (butterflies).
ITALIAN TI P Use a light PROTEIN-RICH CHEESE, such as ricotta, to take center stage.
Serves: 4-6 (depending if appetizer or main course) Easy / about 25 minutes 4 medium/small zucchini, very firm 1 medium onion, finely minced or grated 1 tablespoon fresh thyme, finely minced 1 tablespoons fresh marjoram, finely minced 1 tablespoon fresh mint, finely minced 1 package (1 lb.) mixed egg and spinach tagliatelle or fettuchini ⅔ cup natural whole-milk ricotta* 1-2 tablespoons fennel seeds (if liked) OR pine nuts Salt and pepper to taste 4-5 tablespoons freshly grated Parmesan, such as Natural & Kosher, plus more for serving *Don't use skim or low fat ricotta. Whole milk ricotta is naturally low-fat as it is a by-product of cheese and the fat goes into the cheese.
1. Julienne the zucchini after removing the top and bottom. 2. Heat the oil in a large skillet, add the minced onion, thyme, and marjoram, and cook for a couple of minutes. Add the zucchini, cook on high, stirring for about 1-2 minutes, then cover and allow to cook on medium for about 10-15 minutes, stirring occasionally and adding a few spoonfuls of water only when necessary (if they are sticking to the bottom). Uncover, and if the zucchini are too watery, raise the heat and allow the liquid to evaporate. Add the mint and salt and pepper to taste. 3. Cook the pasta al dente according to the instructions on the package. 4. Drain (but save about a ladle full of the cooking water), and pour pasta into the saucepan containing the zucchini. Add the ricotta, the fennel seeds or pine nuts if using, place on the heat and turn the pasta in the sauce to coat. Add the grated Parmesan and toss until well coated (about 1 minute). 4. Serve immediately, offering your guests extra grated cheese to taste.
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| TACO BAR | AVOCADO CREAM SAUCE
CORNMEAL CRUSTED FISH
CABBAGE SLAW
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GRILLED FISH TACO
SHAVOUT 2015
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NAOMI NACHMAN
PICKLED RED ONIONS
TACO BAR
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| TARTAR TA R TA R TATIN TAT I N |
TOMATO O TARTE E T TI TA TIN N
TATIN:
A Savory Walk on the Wild Side BY NAOMI ROSS
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Mix 'n' Match
Cheesecake C
MELISSA KAYE
ustomize your cheesecake with confidence. Below is an all-purpose, out-of-this-world cheesecake batter with some suggested flavor options. We provided a few crust options, filling options, and topping options…but feel free to use this concept and create your own original cheesecake creations. Share your creations or pics of recipes you made with us on Facebook, Instagram, twitter, or email magazine@joyofkosher.com. All submitters will receive a surprise gift and be entered to win a free subscription for yourself or a friend. #bestcheesecakeEVER!
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| WHITE CHOCOLATE |
I’m Dreaming of a White Shavuot:
White Chocolate
Desserts PAULA SHOYER
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