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LATEST KITCHEN

TRENDS

* YOUR SOURCE FOR ALL THINGS KOSHER *

LATE WINTER 2014 | ISSUE 18

of

Purim

with Jamie

Geller

SURPRISES VEGAN GUIDE

 RECIPES BY TOP VEGAN CHEFS  NUTRITION AND KOSHER

FREE PURIM GIFT TAGS INSIDE

Rethink salad pg. 7 2

IN SEASON:

FENNEL

TRAVEL: SECRET CARIBBEAN ISLAND USA $4.99 / CANADA $5.50 / UK £3.75 AUSTRALIA $5.50 / SA R38 / ISRAEL 18

a bitayavon production

VIEW INTER H I WT

POTS & PANS:

PRESSURE COOKER + SLOW COOKER • EVERYTHING YOU NEED TO KNOW • CROCK POT ITALIAN PEAR CAKE FOR RECIPES, MENUS, CONTESTS AND MORE VISIT WWW.JOYOFKOSHER.COM

Mayim Bialik 26:/,9 4,+0( 5,;>692


Contents LATE WINTER 2014

CLICK For more exciting winter recipes and tips!

JoyofKosher.com/magazine

Mushroom and SP Balsamic Salad p.54

PURIM SPECIAL (CONT.)

68 HAMANTASHEN COLLECTION

From kosher food bloggers.

72 5 THINGS YOU

DIDN’T KNOW ABOUT HAMANTASHEN

78 TRUFFLES Four fantastic flavors + gift tags to download.

ADDITIONAL FEATURES 82 INTERVIEW Mayim Bialik

84 IN SEASON Fennel

86 MISHLOACH MANOT IN A JAR

8 FROM JAMIE 12 GIFTS & GADGETS The Making of an Issue

14 KITCHEN TRENDS 16 YOUR MONEY 5 money-saving myths.

18 ASK LEVANA Freezing Foods

20 VEGAN Chefs' perspective plus nutrition, recipes and is vegan kosher? 4

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32 TRAVEL Vieques, Peurto Rico

36 POTS AND PANS PART 3

Everything you need to know about a slow cooker and pressure cooker.

PURIM SPECIAL

45 PURIM Foods with a surprise inside.

46 PURIM COCKTAILS

JoyofKosher.com | PURIM WINTER 2014

48 THE CELLAR Standout wines + gift tags to download.

50 PURIM BEYOND PERSIA

52 STUFFED CHALLAH 50 SALADS 58 MAINS 62 DESSERTS From our favorite cookbooks.

Jar a n i d a Sal g. 86 p


Kitchen Trends

1

FLOATING SHELVES. ÃAKA open shelving. Makes your kitchen look bigger and adds an element of design, as it makes for an optimal spot to showcase unique and personal items. Glass front cabinets achieve this look as well.

Glass cabi

CUSTOMIZABLE CABINETS.ÃCabinets for every corner and for any use; from pull out drawers for storing pots and pans to narrow cabinets unique for holding spices, and specialty cabinets that fit into corners to maximize space.

INEXPENSIVE TRENDY UPDATE: KITCHEN ISLAND CARTS. An awesome piece of furniture for a smaller kitchen (or if you are looking to upgrade a larger kitchen on a budget), it provides extra prep space when necessary and extra kitchen space when not.

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ISLAND OVERHANG. An extension of an island gives room for bar stools, extra prep space and allows for a casual and practical dining option. Bi-level islands are being built in for this purpose.

NATURAL RAW MATERIALS. Wood islands, exposed brick walls and exposed beams.

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nets

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USE OF OVEN SPACE.  Recessed shelving, decorative ledges and stove-range faucets are being designed around ovens, to add practicality and enhance design. BLACK, WHITE AND GRAY WITH A POP OF COLOR OR WOOD FOR CONTRAST. ÁVariations of black, white and gray with a pop of color achieves a modern, clean design. Expect to see a lot of black countertops with white cabinets and vice versa.


MEATLESS, MIRACULOUS Chefs’ Perspectives on Vegan fare By Elyse Glickman

Forget everything you think you know about meat-free fare... kosher or otherwise. What you may know as “vegan” and “vegetarian” is now “plant-based” as well as savory, satisfying and surprising.

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B

etween the proliferation of upscale vegetarian and vegan restaurants and mainstream restaurants expanding meatless offerings beyond steamed and stir-fried vegetables and tofu, the myth of “healthy” being equated to “flavorless,” “bland” and “boring” is fading into history. In supermarkets, a vegetarian can buy a kosher product labeled “pareve” and be confident that it contains no trace of milk or meat, thanks to the exacting standards of kosher certifying agencies such as the OK. According to vegan chef Ariane Resnick (whose clientele includes Gwyneth Paltrow and Agustina Picasso), and The Conscious Cook author/ chef/restaurateur Tal Ronnen, (Alicia Silverstone, Oprah Winfrey and Arianna Huffington are fans), “plantbased” cooking has something to offer everybody, from meat eaters needing to bring more vegetables into their diets, to those interested in weight loss, addressing food allergies and, yes, keeping kosher. “The laws of kashrut are very much related to the beef, poultry and seafood that is consumed, and is highly focused on nourishing the soul,” concurs Kelly Boyer, chef and founder of the Los Angeles-based food delivery service Paleta. “A vegan lifestyle is by definition kosher, as all plants and grains are kosher. If animal proteins are removed from the equation, challenges and stringencies are more manageable. Your soul will still be nourished and you’ll be encouraged to explore the overwhelming variety of plant-based foods.” When advising her clients in their own cooking pursuits, Resnick suggests that when looking for a dinner entree, find a favorite side dish and think about how to bulk it up into a main dish. For example, kasha varnishkas, which already has buckwheat and a good amount of protein, can be enlivened with vegetables, nuts or beans. She also advises looking into vegetable-based recipes and ingredients outside of the standard Shabbat lexicon, such as a lentil-based loaf or stew. In winter, you can brighten a lentil-based stew with dried apricots, cranberries and other fruits.


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| PURIM FEAST |

A Twist on Tradition Homemade bread, more so challah, is the ultimate comfort food. Challah conjures up nostalgic emotions and memories, and holds much significance in Jewish culture, as it helps celebrate the holiest day of the week — Shabbos. The following two twists on challah add a gourmet and surprising element to the classic challah; a perfect addition to your Purim feast.

By Shifra Klein

STUFFED CHALLAH Favorite challah recipe (We used the challah recipe from Jamie’s new cookbook Joy of Kosher: Fast, Fresh Family Recipes By Jamie Geller.) Fillings of choice such as pesto, sundried tomato dip and/or olive dip

INSTRUCTIONS: 1. Roll out three equal pieces of dough into equal-sized rectangles. 2. Fill center with desired spread. 3. Roll like you would a cinnamon roll and seal edges if necessary. 4. Braid challah. 5. Brush with egg wash. 6. Bake until golden.

HAMANTASHEN CHALLAH

Make these as big or as small as you’d like. 1. Roll out desired size of dough into a rectangle. Using a sharp knife, cut dough into a diamond shape. 2. Cut out a small triangle from the center of one of the halves of the diamond. 3. Place filling directly opposite the triangle, on the other half of the dough. 4. Fold over to form a triangle/hamantashen shape, and seal edges. 5. Brush with egg wash. 6. Bake until golden.

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| PURIM FEAST / MAIN DISHES |

STUFFED ROLL OF BEEF see recipe pg. 74


| PURIM FEAST / DESSERTS |

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BEST ARTISANAL TRUFFLES Dear Coco, an artisanal chocolate company based in Maryland, produces 100% handcrafted labor of love and creates gourmet, tantalizing truffles that are exciting, fresh and unique. Dear Coco premium artisan chocolates are all natural, vegan/beegan, dairy free, gluten free, kosher certified and 100% handcrafted in small batches with no corn syrup, trans fats or preservatives. Ranging from smoked paprika, green tea to salted caramel, Dear Coco creates one-of-a- kind chocolate that aren’t just good kosher chocolates, but awesome chocolate, period. Visit www.dearcoco.com or call (240) 979-COCO [2626]. Check out their triangular-shaped party favors; an appropriate addition to any mishloach manot basket.

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Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog KitchenTested to see illustrated, step-by-step recipes and stories.

Using premium quality chocolate makes all the difference when making any chocolate dessert. Shufra’s line of chocolates offers bakers and chocolate lovers high-quality bittersweet chocolate which is the secret ingredient in the ultimate chocolate truffles or brownies.

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Joy of Kosher - Late Winter 2014