Joy of Kosher with Jamie Geller Spring 2014

PESACH ISSUE 100% GLUTEN FREE

* YOUR SOURCE FOR ALL THINGS KOSHER *

of

SPRING 2014 | ISSUE 19

with Jamie

Geller

Decadent Desserts

+ VEGAN MIRACLE MOUSSE

EVERYTHING YOU NEED TO KNOW WINE GADGETS + COOKING WITH WINE

Homemade Pickles INTERVIEW WITH DMITRY SALITA

BEYONADLAD: FRUIT S

A S L A S M O FR TO TARTS

USA $4.99 / CANADA $5.50 / UK £3.75 AUSTRALIA $5.50 / SA R38 / ISRAEL 18

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a bitayavon production

FOR RECIPES, MENUS, CONTESTS AND MORE VISIT WWW.JOYOFKOSHER.COM

Contents PESACH-SPRING 2014

CLICK For more exciting spring recipes and tips!

JoyofKosher.com/magazine

ring p S h Fres Salad pg. 14 Ultimate Pot Roast p.62

44 WINE GADGETS 46 GOAT CHEESE 52 SALMON How to slice, kosher notes, recipes, nutrition, and more!

58 MEAT Every cut explained, plus four mouthwatering recipes

by Chef Laura Frankel.

68 IN SEASON 70 HOMEMADE PICKLES 72 CHOCOLATE MOUSSE 2 techniques

77 COOKIES 3 incredible gluten-free creations

80 SWEET TREATS 82 INTERVIEW WITH DMITRY SALITA

8 LETTER FROM 10 TRAVEL: Top Kosher Wineries Worldwide

12 ASK LEVANA: Kosher Whole-Foods Expert

14 BEYOND FRUIT SALAD

From starters, to sides, to desserts.

22 THINGS YOU DIDN'T KNOW ABOUT...

Matzah

24 ENTREPRENEURS IN

THE KOSHER WORLD

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26 PESACH COOKBOOKS 30 HORSERADISH An in-depth look into a classic ingredient.

32 FOOD NEWS 33 BEST OF KOSHER AWARDS

34 SANGRIA 36 KITCHEN TRENDS Instant Pesach kitchen

38 COOKING WITH WINE A complete guide, tips and recipes.

late ays o c o Ch e 2 W s Mous pg. 72

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Pesach is the ideal holiday to highlight fresh, healthy ingredients, enjoyed in a simple yet elegant way. Inspired by this holiday, we bring you everything you need to know about one of the most popular kosher ďŹ sh: salmon.

Recipes by Jamie Geller

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Stir frying is truly one-pot cooking, and during Passover, less time in the kitchen is more time spent with family which is what makes the holiday so special.

I have seen thinly cut pieces of “pepper steak” and other cuts of meat for stir fry. The challenge with these cuts is that they are not meant for quick cooking. They are meant to be cooked long and low to melt the sinew and connective tissue.

The best cut of meat for stir fry is the rib eye. The distribution of fat is perfect, resulting in delicious flavor and great texture. My second choice would be hanger steak or skirt steak. These cuts are fine as long as they are sliced across the grain. These cuts tend to be salty and need to be marinated and very lightly seasoned, if at all.

To cut the meat for stir fry: freeze the meat briefly for about 30 minutes. The meat will slice easier and you can cut the meat thinner for an elegant presentation.

Be sure to have all your ingredients cut and ready to stir fry. Because we are using olive oil, which has a lower smoke point, you want the oil to only heat for a brief moment before adding food to the pan.

Serves 4-5 Extra-virgin olive oil Kosher salt and freshly cracked pepper 2 pounds of rib eye cut for stir fry 8 ounces of button mushrooms, thinly sliced 1 red onion, julienned 2 red bell peppers, julienned 2 cloves of garlic, minced 2 tablespoon fresh grated ginger 2 teaspoons honey ¼ cup chicken stock Juice and zest of 2 limes ¼ cup chopped mint ¼ cup chopped flat-leaf parsley 16-20 leaves/lettuce cups of butter or favorite lettuce, clean and dried thoroughly

1. Heat a large, heavy-gauge sauté pan, lightly coated with olive oil, over high heat. Add the meat to the pan and stir fry the meat until golden brown and slightly crispy. (You may need to do this in batches depending upon the size of your pan.)

Before searing the meat, be sure to season the meat with salt and pepper. Transfer the meat to a bowl and set aside.

2. Add a small amount of oil to the pan and add the cut vegetables, in batches, and stir fry until the vegetables are beginning to caramelize but are still crispy. (Be sure not to over crowd the pan or the veggies will steam and not caramelize and stay crispy — they will just wilt!)

3. Transfer the vegetables to a bowl. Add the garlic, ginger, honey, stock, and lime juice to the pan. Reduce the mixture to a glaze and add back the meat and vegetables. Toss to coat with the glaze and adjust seasoning with salt and pepper.

4. Divide the mixture into the lettuce cups or arrange on a platter and garnish with chopped herbs and lime wedges.

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in season

U O R Y T P M E T SPRING PALAT

By Shifra Klein

er c i l s e n i ol o A mahned secretfutl y is t e master bles. th vegeta sliced 68

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E

Chocolate Mousse Two Ways

By Shifra Klein

Ever since the well-renowned Pardes restaurant opened its doors, I have been obsessed with their chocolate mousse. It’s airy and light but rich and decadent all at the same time. It was always a treat reserved for an evening at Pardes, until I came upon the recipe on their Facebook page!

I was thrilled that Chef Moshe Wendel so generously shared such an incredible recipe with all his fans. I simply scaled down the measurements to serve 6 instead of 36, and that is how this recipe came to be. As a bonus recipe, I have included an unbelievable technique for making chocolate mousse.

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COOKIES 3 WAYS

BY MELISSA KAYE

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Goat Cheese and Spinach Quinoa Cakes (recipe on page 50)

Goat Cheese Salad Croutons 48

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(recipe on page 50)