Joy of kosher Magazine - Spring/Pesach 2015 sneak peek

THE GLUTEN-FREE ISSUE

* YOUR SOURCE FOR ALL THINGS KOSHER *

SPRING 2015 | ISSUE 25

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NEW & EXCLUSIVE

recipes

YOUR ULTIMATE GUIDE TO PROVEN PESACH SUCCESS!

CELEBRITY CHEFS: TOP TIPS FOR HOME COOKS MAKE-AHEAD IDEAS FOR AN EASIER SEDER NIGHT

KOSHER MEDIA NETWORK

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

Contents PESACH 2015

CLICK For more exciting recipes and tips!

JoyofKosher.com/magazine

s Salad g n i Spr 0 pg.2

Poached Fish, p.44

ADDITIONAL FEATURES 50 LAMB Everything you need to know, with Naftali Hanau, kosher meat expert.

58 THE PERFECT STEAK Pesach is the best time to cook simple. What better dish than a piece of good-quality steak with salt, pepper, and a drizzle of oil?

62 MAKE-AHEAD

VEGETABLE SIDE DISHES

68 THE CELLAR Shiraz 101

72 ALMONDS You will be astounded by what you can do with a simple almond.

80 MENU IDEAS 82 DIY: SPICES 8 FROM JAMIE Jamie enlists the help of all her food-expert friends for their ultimate Pesach cooking tips.

12 GIFTS & GADGETS 14 COOKBOOK FEATURE The New Passover Menu

16 ASK LEVANA What advice can you give for how best to organize my Pesach cooking?

20 SPRING SALADS Bring something different to your Pesach table this year with Dini’s unique and fresh salads. Plus: learn how to poach an egg!

24 A PALEO PESACH Is the Paleo diet really Pesach eating?

26 TRAVEL Nine tips on how to rent a vacation home.

30 WRAPS Who needs bread to enjoy a hearty, gourmet wrap?

36 SPIRALIZING Pesach is the ideal time to try the latest trend in cooking: spiralizing. Create faux vegetable-based noodles, rice, and patties.

44 POACHED FISH Simple technique for flaky, tender fish.

Almonds, p. 72

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Expert Tip: “Keep it simple. Buy good-quality ingredients, use fresh vegetables, and you won’t need to do much to make it taste great.”

– Tamar Genger, Executive Editor JoyofKosher.com

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Spanish SweetPotato Rice with Honey-Lime Marinated Chicken pg. 40

Expert Tip: “It’s great to double a recipe that has a marinade. Use one right away and freeze the other marinade so you have fresh sauce on hand.”

– Naomi Nachman, The Aussie Gourmet and Host of Table For Two on Nachum Segal Network

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STEVEN WEINBERGER

The Perfect Steak

| STEAK |

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out b a g n i k l a t t We arend’ cast-iron pans, enamele s those from Le such a or Staub. An k, Creuset ating is non-stic enamel cdooesn’t require any but it seasoning.

| FISH |

Poached Chilean Sea Bass 44

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| DIPS |

Poached Fish SHIFRA KLEIN

POACHING FISH IS A TECHNIQUE in which fish is submerged in a liquid and gently cooked on low heat, yielding flaky, tender results. Poached fish is great served warm or at room temperature, and is an easy method if you wish to prep fish a day in advance.

Poached Salmon PESACH 2015

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|LAMB|

LAMB DEVORAH BACKMAN

E

VERY YEAR AT THE SEDER we commemorate the three iconic foods of Pesach – the matzah, the bitter herbs, and the Karban

Pesach—the lamb sacrifice that today, of course, is only remembered symbolically. But this year can be different from all other years, when you serve succulent lamb at your Pesach holiday table.

This year, Grow and Behold is proud to offer ethically raised kosher lamb for the Pesach table. The lambs used to produce this unusually tender, sweet meat are raised in the Smokey Mountains of the Shenandoah Valley in West Virginia, where they graze freely until they are collected for kosher slaughter. Then, Grow and Behold offers this delicious meat in a variety of cuts.

We spoke to Naftali Hanau from Grow and Behold to learn more about what lamb options are available to the kosher consumer.

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|VEGETABLES |

MAKE-AHEAD VEGETABLES:

Work Now, Enjoy Later!

NAOMI ROSS

l le

Pr ov en çal

G

d ste a o R

ui o t ta a R

rowing up, my family’s Pesach table seemed to have the same over-arching color and feel: a veritable sea of beige matzah meal, potatoes, turkey and all-things tan. It was not until I began making Pesach myself that I understood the balabusta’s challenges in providing enough vegetable options amidst so many other necessary holiday preparations.

Specifically, dishes that hold up and reheat well when done in advance, that yield a good amount or can easily be doubled, and of course that complement the meal either with flavor or color.

Broccoli is hard to do in quantity and can easily become a pile of mush when reheated. Potatoes have become an infamous go-to starch over the generations but can become stiff and gluey.

Each in their own way, the following recipes are an attempt to tackle this challenge. I hope they will enhance your holiday meals and menus.

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ALMOND TRUFFLES

ALMOND BARS

ALMOND BLONDIES

ALMOND CLOUD COOKIES

|ALMONDS|

Expert Tip: Always have one or two easy, stress-free, back-up recipes that you can whip up in minutes for those last minute guests. This dessert does it for me. – Shifra Klein

tion: a n i b m o c ite My favor, chocolate sauced, s. bananasar & spice almon and sug Using almond milk chocolate sauce and sugar and spice almonds together with sliced bananas creates a lovely, light dessert. Make the nuts and sauce in advance. Re-warm the chocolate sauce, chop the sugar and spice almonds, slice bananas, and combine. Serve with ice cream for a banana split.

SUGAR & SPICE ALMONDS

ALMOND MILK CHOCOLATE SAUCE

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