September 2015 - Entertaining

September 2015

Entertaining

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STAFF Vol. 33 No. 9 Š Copyright 2015

TABLE OF CONTENTS SPOTLIGHT..............................................................12

EPICUREAN EXCURSIONS WITH RACHEL: Bedford Kitchen......................................................52

GRIN AND BARE IT..................................................68

FROM SOUP TO NUTS: The Silver Platter....................................................74

MIND OVER MATTER: An Entertaining Idea...............................................86

DIRECTORY OF ADVERTISERS..............................104

Publishers Rachayle Deutsch Suzi Bollag

Sales Representatives Shani Schwebel Miriam Goldbrenner Barbara Gold Pearl Silber

Contributing Editors Rachel Rosenberg Shuly Rubel

Beauty Editor Naomi Scheier

Psychotherapists Robin Daar, LCSW, RN Jennifer Mann, LMSW Cover Art: Chava Roth 718 627 8583 www.judaicafineart.com

ESRA Magazine LLC is published monthly and distributed FREE to area residents. No artwork or other material in this book may be reproduced without the per mission of the publisher.

The adver tiser agrees to hold harmless the publisher for publication of submitted copy. ESRA will not be responsible for typographical errors. We reserve the right to refuse adver tising or editorial copy that we feel does not fit our policy. Adver tising claims are not the responsibility of ESRA . Offices are located at 1075 East 21 Street, Brook lyn, NY 11210. (516) 478-9212.

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M A G A Z I N E 8

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t's not that I dislike cooking, I just don't have a passion for it. I'll cook when I have to, entertain occasionally without much fuss and be pleased as punch when I’m off the hook for a night or, better yet, a weekend. When I do cook for a group I believe my menu is just fine, my recipes tasty and the selection plentiful.

There are certain dishes that I seem to have mastered over the years, some might say they are even my specialties. For example, I'm always asked to make my corned beef at family gatherings and I'm kind of famous for my ergies (cucumber salad). I've given the easy recipe out dozens of times but I'm told it doesn't come out the same when others try it. I have no idea why. It's a simple recipe, not very exciting.

Over the years I've pretty much stuck with the same things. I have a repertoire of a few chicken recipes I rotate, some side dishes I periodically juggle and a few easy cakes I can pull off. Every once in a while,

12

however, a new dish finds it's way into my game plan.

A few years ago it was a roasted corn salad. I had tasted it at a book club where the host was a self-described gourmet. Everything on the table looked appealing but something about the coloration of the corn "salad" – – white and yellow corn contrasting nicely with the green edamame and the red grape tomatoes – – made me reach for it. I liked the roasted part and no mayo was a big plus. The taste was delish and, more importantly, the recipe was simple – my favorite word when it comes to cooking.

I made the corn salad when I had company soon after and everyone asked for the recipe. So now it is one of my staples. Not an every week participant but a frequent guest.

Since my girls are out of the house now and my husband is not a picky eater (leftovers, store-bought, eating out, a can of tuna and Cheerios, all acceptable options),

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Continued on page 22

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At Nagad Cabinets Inc. We promise the highest standard of service & quality.

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Continued from page 12 it's been a while since I've added anything original and exciting to my menus. But that's about to change.

Last week we were visiting a friend's summer home with another couple. As is our usual routine, we each cooked a few of our popular dishes and brought them to the mix. I added my corn salad as a little extra surprise and one of my friends brought a new dish too – black rice salad. I know that doesn't sound all that exciting but this new dish was stunning to look at and scrumptious to savor. The salad was served cold – black rice mixed with orange butternut squash, crim-

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son pomegranate seeds and chartreuse pistachio nuts.

Really a beautiful thing to behold. The dressing was simple (there's that favorite word of mine again!) – I believe honey, olive oil, wine vinegar, salt and pepper.

We couldn't get enough of it. Although I haven't made it yet, it's on my menu for next week when my children will all, G-d willing, be with us and I'd like to serve them something new.

Like I said I'm not from the passionate cooks. I don't peruse every new cookbook with pen and pad in hand. I get intimidated when I have to separate eggs, caramelize sugar or work with yeast. My basic rule is the shorter (i.e. simpler!), the recipe the better. But I

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do like setting a pretty table and who doesn't feel good serving food that people enjoy?

As this is our Entertaining issue and most of us are about to head into a month of holidays, menu planning, food shopping, cooking and serving, we've brought you some fabulous recipes from Artscroll's latest cookbook, The Silver Platter, and also asked readers about the dishes they would love to master.

Whether you're in your kitchen this Yom Tov or going away we wish you a very happy and healthy new year.

Shana tova umitooka.

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Epicurean Excursions With Rachel:

BEDFORD KITCHEN By: Rachel Rosenberg

M

y favorite entertaining is still in my own home, but Bedford Kitchen in Queens is so good that I’ve made their kitchen my second kitchen.

Chef Alex Reznick, chef of Ditmas in Los Angeles and former Top Chef contestant, has turned out a menu that is fun, comforting and gourmet enough to satisfy any wandering foodie.

The ambiance at this restaurant is unique and makes it obvious that a lot of thought, work and money went into creating this space. The brick walls, high ceilings and long bar running along the side somehow make you feel at home. The setting is informal with diners sitting at the bar, at booths along the opposite wall or small tables in the middle.

The menu is not made up of your traditional appetizers and mains. There are cold dishes, hot dishes, flatbread, steaks, sliders, wood oven dishes and, of course, dessert.

I have to admit I have actually tried EVERY dish on the menu except for the sorbet and fruit dessert.

These are the highlights not to be missed, and my favorites. I order everything at once and the servers just keep them coming, removing the empty plates as they are polished off.

The Deviled Cobb Eggs have whites that are tinged purple and the yellow is creamy and salty. This dish is an indication of the level of sophistication this chef can bring to a basic food not usually served in a kosher steakhouse.

The Tuna Poke is fresh, cubed ahi tuna topped with thin slices of pickled radishes. Refreshing, light and beautifully plated.

The pielminis are Russian style dumplings. The pasta dough is the star here. It is house made, delicate and topped with candied faux bacon.

The second flatbread on the menu gets me in the car driving to Queens on a late weeknight when I would normally only want macaroni and cheese in bed.

Its chewy yet crispy bread is topped with chicken sausages and quail eggs. It’s large enough for everyone at the table to taste a slice, but I need at least half to satisfy my quail egg cravings.

The corn on the cob with marrow butter seems simple and arrives split in two in a metal dish. This

52

chef takes the everyday to another level with the rich marrow flavor.

The dirty Russian potatoes are fingerling potatoes slathered with a white and dark sauce. This one needs to be ordered twice because one just won’t be enough to share.

The Brussel Sprouts with pearl onions is a favorite of others but frankly I think I may have figured out the chef’s recipe here and will duplicate it at my home when entertaining. The Brussel Sprouts are halved and roasted and taste of honey and lemon.

The key here is how well roasted they are.

I like to order the hanger steak medium rare and have it sliced so the whole table can share. The meat is tender and could be ordered raw and would still be incredible.

My dessert choice here is either the olive oil cake or the coconut creme brulee. Both make the perfect end to a foodie’s epic meal.

Enjoy!!

Rachel Rosenberg, a practicing attorney and name partner at Rosenberg and Steinmetz PC, is known amongst friends and family as an accomplished chef and daring foodie with a critical eye and discerning palate.

She lives in Woodmere with her husband and three sons.

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GRIN AND BARE IT a recipe would love to master don’t WeWhat’s all come toyou our marriages withbutflaws. have the time, talent or patience to learn?

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From Soup to Nuts:

The Silver Platter

Perfect for our Yom Tov Entertaining issue a beautiful new Artscroll release, The Silver There Platter by Daniella Silver is nothing like being with Norene Gilletz. in a bakery, staring at This debut cookbook from counters of freshly Silver reflectsfull a culinary journeymade delights, traysdishes, full simple of breads featuring creative toand prepare with readily accessible bagels, cookies and other ingredients.

Here’s a sampling:what to treats, and deciding

Kale Salad

Bake for about 1 1/2 – 2 hours, until crisp.

with roasted sweet potatoes pareve | gluten-free | yields 8 servings Coffee-Rubbed 1. sweet Preheat yourbring oven to Roasted potatoes hearty London Broil texture to this fresh kale salad while 350° F., with your baking meat | passover | glutenkeeping things light and simple. Tossed surface in the middle. free | freezes well | yields with a salty-sweet dressing and topped 10-12 servings theflavor, flour, with a2. touchCombine of tart cranberry this Although I’m not sugar, salt and baking salad makes a colorful side dish. much of a coffee drinkIngredients powder in a mixing bowl and er, the dark, bold fla• 2whisk sweet potatoes, peeled and dicedwell buy. by hand until vors of this dish are really enticing. This Parsnip & Apple Soup • 1 Tbsp olive oil quick, easy dish is perfect for hosting Small, family-run Jewish blended, pareve | passover | gluten-free | freezes well • kosher salt 2 to 3 minutes. Add that once lay at the guests. Sophistication on a plate! chopped and continue | bakeries yields 8 servings • freshly groundnuts black pepper Spice Rub The unique of parsnipsurban and ap• 1mixing g) bunch kale (about 1 lb/500 heart ofpairing close-knit for another minute.

• 1 Tbsp instant coffee granules ples gives this soup the heartiness that • 1 cup cranberries neighborhoods all over 3.dried Add the eggs, melted • 1 Tbsp brown sugar warms you to your bones. The beautiDressing • 1 Tbsp sweet paprika America fallento victim butter and vanilla ful soup addshave a nice touch a wintery • 1/4 virgin olive oil extract, cup extra 1 tsp chili powder (or to taste) • to the demise of the oldthen mix with table setting, so I like to serve it around • 1/4 cup rice vinegar a large spoon • 1 tsp kosher salt the time of thebakers, first snowfall.shifting school Tbsp soy hands sauce oruntil tamarithe dough • 2or your • 1/4 tsp black pepper Ingredients • Tbsp pure maple syrup 2 demographics and economic • realities.

But 1 tsp garlic powder is smooth and flexible.

• 2 Tbsp olive oil • 1/2 tsp kosher salt, or to taste 1 tsp onion • Berg Stanley Ginsberg and Norman seekpowder to 4. On a parchment-lined sheet pan, form the • 2 medium onions, diced • freshly ground black pepper • 1 tsp dried oregano dough into a loaf the memories of 1these about 4 in. wide and 2 in.

• keep 2 cloves garlic, minced (about tsp) Jewish bakeries • 1 tsp unsweetened cocoa powder • alive 2 lb/1 with kg parsnips, cut into theirpeeled new and book, Inside the Jewish Bake for 40 to1. 45 minutes, until dough is oven to 400°Fthe . Line a baking Preheat Meat chunks (about 6 cups) and Memories from the sheet with parchment paper.

Bakery: Recipes setabout and2light • 2 London broils (each lb/1.8 brown.

• 2 apples (e.g., McIntosh), peeled, cored, 2. Spread sweet potatoes on prepared kg) (Camino Golden Ages of Jewish Baking 5. Reduce the oven heat to 300° F. Remove and cut into chunks baking sheet. Drizzle with oil and 2/3 cup barbecue sauce • Books).

More than a collection of recipes, the loaf from the oven and • 2 potatoes, peeled and cut into chunks sprinkle withimmediately salt and pepper.slice it • Inside 2 Tbsp brown the sugar Jewish Bakery chronicles the to desired thickness.

1. Spice rub: Combine ingredients for 3. Roast, uncovered, for 25-30 minutes • history 2 tsp kosherand salt traditions—as well as the until tender.

Letparchment cool.

6. Arrange theorslices on the and spice rub in a large resealable bag.

• freshly ground black pepper Wash and dry kale.

Remove anddry, disdistinctive baked goods—of Ashkenazi Jewry 2. Add meat to the bagreturn and rubto on the all 4. oven until browned and • 4-5 cups water or vegetable broth card tough stalks and center veins. sides with spice rub.

Marinate in the Eastern Europe and its immigration to about 40 minutes.

Remove rack fingertips and let • in1 tsp minced fresh thyme leaves Massage kale to witha your for at least 1 hour or up America. Utilizing a vast array of refrigerator sources, the cool.

When cooled, dip the ends into melted for about 5 minutes, until leaves are to 24 hours.

1. authors Heat oil inhave a largecrafted soup pot over an meengaging “edible wilted.

Chop into bite-sized pieces chocolate, if desired.

Great with coffee or tea.

3. Remove meat from refrigerator and dium-high heat. Add onions and garlic; and place into a large serving bowl. history.” let stand while preheating broiler or saute for 5 minutes, or until softened.

Cover and chill. grill. If broiling, spray broiling pan KICHELACH 2. Stir in parsnips, apples, potatoes, with nonstick cooking spray and line 5. Dressing: Combine dressing ingrebrown sugar, salt, pepper, and water.

KAMISHBROYT dients in a glass jar; seal tightly and bottom tray with foil.

Bring to a boil. (Jewish Biscotti) well.

Refrigerate. delight— Kichelach are shake a food minimalist’s Transfer meat to prepared pan; 4.

3. Reduce heat. Simmer, partially covered, 6. Addofsweet potatoes cranberries Makes two to three dozen slices spread barbecue sauce over the top. light, airy morsels crunch thatand were eaten for 30-40 minutes, or until vegetables to kale; toss with dressing just before Broil or grill for 8-10 minutes per side like cookies or salty snacks.

Wherever Eastern are tender. Stir occasionally. Remove serving. until meat reaches desired donefrom heat;cups cool slightly.

Add 2 3/4 pastry orthyme. all-purposeor flour European Jews settled, kichelach became a ness.

(For medium, cook to 145°F .)

4. Using immersion pro- sugar Norene’s Notes accompaniment to 1 cupanless 1 Tbs. blender, granulated mainstay nosh—the perfect cess soup until smooth. If soup is too 5. Let meat rest for 5 minutes. Slice The darker the flesh, the sweeter and moister the sweet potatoes will be. delicious baked, boiled, steamed, grilled, 1/8 tsp. table salt against the grain, on diagonal, a the piece of herring orTheyaareglass of sweet wine, thick, add a little water or broth. Ador roasted. into thin slices.

Transfer to a serving 3/4 tsp. baking powder schnapps, tea or coffee—a delightful change Because of their lower glycemic index, sweet potatoes are a just seasonings to taste. carb-friendly choice for people with diabetes or insulin resisServe hot or cold.

1 cup chopped pecans, almondsplatter. or walnuts from the ordinary.

Today, they’re almost tance.

Norene’s Notes

2/3 cup beaten egg impossible to find, but their memory lives on.

Norene’s Notes E ou can make several batches of this scrumptious spice rub and 1/2 cup unsalted butter, meltedYstore it in the pantry. Each batch makes about 1/3 cup. Ready Recipe from The Silver Platter by Daniella Silver with when you are!

1 tsp. vanilla extract Norene Gilletz For a smaller group, make only half the recipe, using one Lon-

Always peel parsnips. The bigger they are, the more bitter they are.

Small, tender parsnips are delicious when grated and added raw to salads. A squeeze of lemon juice will prevent them from turning dark.

Make our apple chip garnish: Preheat oven to 225°F. Slice 2 unpeeled apples paper thin; sprinkle with 2 tsp sugar, if desired.

90 74

don broil.

Leftovers are great added to a salad the next day.

JANUARY 2015, Esra||EsraMagazineOnline.com EsraMagazineOnline.com SEPTEMBER 2015, Esra

Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications

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MIND OVER MATTER:

An Entertaining Idea Jennifer Mann, LMSW

S

usan* is a thin, tall, blonde and gorgeous woman who I began working with some time ago. When we initially began working together she was keenly aware of what brought her to therapy. It was something, she said she knew she had to do for quite some time because a certain issue had “taken over” her thoughts. “I find myself obsessing over this. What kept me out of therapy and from dealing with this once and for all is that I am so ashamed to be dealing with this. Here I am, a successful career woman who is raising 5 wonderful kids. My marriage isn’t the greatest, but it’s solid.”

“Susan” I assured her, “You are safe here. You’re only human, we’re all carrying secret thoughts that we are ashamed of. Let it rip.” With a small laugh she began.

“Well, I live in a very affluent neighborhood.

Lawns are impeccably manicured, the women are the CEOS of their homes; instructing the nannies regarding child care and the cleaning ladies regarding the upkeep of their homes. Entertaining their friends is paramount. Their entire week is centered around the meals they are making for Shabbos. Monthly goals include decorating projects, finding the perfect platter, etc.” “Susan,” I said, “This really bothers you.” “Yes, it does! My husband and I could work the rest of our lives and could never ascertain their level of wealth. I haven’t been afforded the luxury of time I guess. Some people have to work.” “Yes,” I replied. “I understand.

And what is it about these women and their lives that has your thoughts consumed by them, their activities and their possessions?”

As I got to know Susan in her subsequent sessions I learned that she desperately wanted to be accepted by these women. She didn’t want to be best friends, but just acknowledged, smiled at, get a “hello” in shul. She was having trouble making friends for several reasons. The first being that she simply wasn’t home. While the neighborhood women were driving carpools and co-heading PTA, Susan was at work. While they were lunching and involved in charities, Susan was working. Her world and theirs never collided, except for at shul. “I smile, I am friendly, I go over to people and say ‘Hi, I’m Susan.’ Crickets. Of course they tell me their name but then they are off with their friends and I am forgotten.”

Upon some further digging and exploration she continued, “It’s not like I even want to be friends

86

with these women. I literally have nothing in common with them. I overhear their conversations about vacations and new kitchens and it’s all lovely but truthfully it bores me. What saddens me the most I think is that I was raised with a house full of Shabbos guests if not every Shabbos, then most Shabbosim. My parents were so gracious. We never had much but whatever we did have we offered to our guests with love and gratitude. The few Shabbos meals I’ve had in my neighborhood are so lavish and ornate, and seem to miss the point of Shabbos and friendship.”

I provided Sharon with endless validation, empathy, soothing and support. After all, if you don’t feel comfortable sharing the good, the bad and the ugly with your therapist you can’t really heal yourself. What Susan learned about herself and internalized in her sessions was that these neighborhood ladies represented the life her parents could not give her. They represented the financial security she desperately craved as a child and could not have. She had to come to terms with her current reality which was that she wasn’t financially secure as an adult either. Living in a wealthy town when you are not wealthy can bring on very normal feelings of shame and a lack of belonging. When she had a grip on what she was truly battling and faced it head on, the feelings began to dissipate.

Once she began to feel better about herself and reported that she was not as consumed by thoughts of the neighborhood women I began to make some, hopefully, helpful suggestions. Once we understand where our feelings are coming from, the onus is then on us to make changes. Knowing Susan in the way I did, I wanted to see her table filled on Shabbos. Not every Shabbos, but once in a while.

Maybe the described “fancy” ladies at shul were intimidated by Susan’s looks, wit and career (who knows?). Whatever the reason these women were not the right fit for her. Susan needed intellectual and emotional stimulation… something deeper than talk of countertops and home accessories.

We strategized about finding the right friends.

Susan joined a book club and a local early morning spin class. My thinking was: there are plenty of fit working women. When do they work out? There are women who love intellectual stimulation. Where might Susan find them? Perhaps at a meeting of the minds like a book club. After all, doing the same thing time and again, expecting different results is the definition of insanity. Why should Susan keep doing something that wasn’t working?

A few weeks passed and Susan came into my office elated. “I am having company! I invited two women from my spin class and their families for lunch next Shabbos. We all love spinning, and what’s better is that they work and we have that

SEPTEMBER 2015, Esra | EsraMagazineOnline.com

Continued on page 101

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Continued from page 86 in common. I actually take the train into the city every morning with one of them and now that we know each other from spinning we’ve been sitting together every morning. I think we may become good friends.” It turned out that Susan’s new train buddy was one of the “airheads” from shul. Maybe the vacation and countertop talk was just the “fluff” these women spoke about with their peripheral friends. Maybe they saved the “real” stuff for those they had more in common with.

I think I met with Susan once or twice after that session. She had stopped trying to fit a circle inside a square. So often we think we have to follow one specific path to meeting a goal. Susan had been trying for years to make friends at shul. When she gave herself permission to explore other avenues and find people who shared common interests and lifestyles, she found her Shabbos table filled with people she actually wanted sitting around it.

May all your tables be filled with great food, great friends and family, love, acceptance and fulfillment!

Sincerely, Jennifer

, LMSW

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Crow

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