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THE SHABBOS ISSUE
EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein
Shabbos is coming, we're so happy! IN MY LIFE, Shabbos is my one day a week of true rest. Everything shuts down. On Shabbos, there is nothing I can do about work and the daily grind, which in all honesty, tends to consume me. I live life with Fleishigs on my mind and on Shabbos I am forced to stop. It is a day that encourages family time in a way that is unexplainable. It is a day in the community where people go to shul, pray, gather and feast with family and friends. There is nothing like it. Making this issue was daunting (as all firsts are). We have never made an issue dedicated to Shabbos; like most of you can relate, it can be overwhelming trying to formulate a new Shabbos menu every week. We approached the issue with a few ideas in mind. Firstly, classics rule — challah, gefilte fish, roasted eggplant, chicken soup and cholent are all packed into this issue with some new twists to add some excitement to the food many of us grew up eating. In a day where everything is new and improved, cookbook author Rochie Pinson discusses the value of challah and how it will never go out of style, despite the number of artisan breads out there on the market. To drive this point, Naomi Elberg shares an incredible water challah recipe that is elevated with roasted garlic throughout. We even documented the unique technique for coating the strands with a stepby-step guide. Moving on from the classics, Reena Goldberger, a Miami-based
event designer, shows us a modern, fulfilling, dynamic take on both Friday night dinner and Shabbos lunch. Aside from the stunning tablescapes, the recipes are impactful yet approachable. As always, Reena never forgets flavor and her menu packs a savory punch with international flavors that we all loved. Beyond the food, we share a variety of Shabbos content from around the world, from travel bloggers Raizel and Dani Namdar’s most interesting Shabbos experiences to what Shabbos means to rapper Nissim Black, digital influencer Lizzy Savetsky and Chabad shlucha to Bozeman, Montana, Chavie Bruk. Unlike anything else, Shabbos is a unique force that has the power to unite people, no matter where in the world you live or how you identify. Shabbos is for everyone — and that’s something worth celebrating. With hope that this issue inspires you! Bitayavon, Shifra
EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Naftoli Mann DESIGN & MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Shifra Klein KITCHEN ASSISTANTS Mushka Haskelevich Devorah Kahan CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt TILES www.tilebar.com DISTRIBUTOR Distribution Express firstname.lastname@example.org
www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction (giggity) in whole or in part in any form without prior written permission from the publisher is prohibited. Yeah! Don't you dare! Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors. Oh my Lord, mmm, my Lord, I really want to see you1. Really want to see you, Lord. But it takes so long, my Lord (of the rings). I started season one on Amazon. However, IMO, House of the Dragon was way better, so I got all caught up in it. And just like that house in New Orleans2, you can check out any time you like, but you can never leave3 (cue guitar solo). So maybe next issue I'll fall into a burning ring of power4, and I'll go down, down, down5... Speaking of Cash, you can cash me outside6 on Insta @naftolimann if you wanna speak truth to power! This issue was designed to the classic sounds of Alan Walker, Franz Ferdinand, Jasmin Moallem, Collective Soul and Motty Katz-Bakoshos. If anyone out there has a digital copy of Tehillat Hashem by Rachel Miller that would be awesome. Visual Stimuli: House of the Dragon, The Lord of the Rings: The Rings of Power Pirush Mili De'shtuta: 1. George Harrison - My Sweet Lord 2. The Animals – The House of the Rising Sun 3. The Eagles – Hotel California 4. Play on Amazon's Rings of Power referenced in the ReishaA 5. Johnny Cash – Ring of Fire 6. Bhad Bhabie Yalkut Mili De'bdichuta: Reisha: the Beginning
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A SHABBOS FEAST FIT FOR THE SHABBOS QUEEN
SHABBAT SNAPSHOTS The unity of Shabbat across the world
BREAKING BREAD New ways to look at bread
BACK POCKET Dukkah salads and eggplant many ways
Elevated gefilte fish 70
TRAVEL Travel bloggers That Jewish Family share their
top five most interesting Shabbos experiences 72
CHOLENT REDO Yemenite-Style Cholent
HEALTH Sardines: The comeback fish
PROFILE Thomas Ashbourne
OLD-STYLE SHABBOS DESSERTS
COOKBOOK The Giving Table by Naomi Ross
112 RECIPE INDEX 114 LAST BITE The perfect salad
SHABBOS SNAPSHOTS SHABBOS HAS a unique way of uniting Jews from all parts of the world. We spoke with three individuals from completely different backgrounds, all with one thing in common — their love of the Day of Rest.
NISSIM BLACK What does Shabbos mean to you? Shabbos means a day of returning to my ultimate blissful state. It’s the one day where I have every excuse to be enthralled and wrapped up in the love of The Holy One and be focused only on Him. The day I can tap into my deep yearning for unity with G-d. A day full of spiritual light that refocuses me on the purpose of life. What is your ultimate Shabbos dish? What food "makes" Shabbos? I am not so strict about what I have for Shabbos, as long as there's herring for Shabbos morning kiddush! I also love salmon (preferably Moroccan-style, but I love all types). Does your family have any unique customs or something special you do on Shabbos? On Friday night, nothing beats playing games and learning with my children. In the morning, I love to get up early, have a coffee and learn before going to shul. I also love to pray and meditate after mincha in the afternoon. For the third meal, I usually eat a little something and then I break away from the chevra to learn and meditate again. I receive great pleasure from this special time that I soak up entirely. What is your favorite thing about Shabbos? My favorite thing about Shabbos is the obvious freeing oneself of the world and its pressures. We enter into a world of its own on Shabbos and in Israel you feel this a whole lot more. During the kabbalat Shabbat prayers that we say on Friday night with great energy and passion, I can feel God's illumination in me and with me. I love making kiddush over wine and seeing the beauty of my table, my kids and my beloved wife dressed in their best, our flickering candles. Shabbos is just a great vibe! What is your favorite Shabbos song? Ki Eshmera Shabbat in the Mizrahi tune. I have a few other niggunim that are regulars by us as well.
A rapper originally from Seattle, Washington, Nissim Black retired from music in 2011 to focus on his conversion to Judaism. Since then, Nissim has returned to music with spirituality and Orthodoxy at the forefront. He has collaborated with many famous Jewish singers like Gad Elbaz and Lipa Schmeltzer, and is highly sought after for his unique genre in the Jewish music scene. Nissim, his wife and children live in Jerusalem.
LIZZY SAVETSKY What does Shabbos mean to you? Shabbat is all about connection. I unplug from the week and the chaos all around me to connect to Hashem, to my loved ones and to my true self. It is my favorite day of the week because it is my grounding force in life. I reap the benefits from the connections I make on Shabbat all week long. What is your ultimate Shabbos dish? What food “makes” Shabbos? My favorite Shabbos dish is babka, preferably cinnamon and extra gooey. Our family loves dessert and there is nothing better than finishing off a beautiful meal with our favorite indulgence. Does your family have any unique customs or something special you do on Shabbos? Every Friday night we go around the table and share our two highlights of the week. We call it “rose and rose.” We used to share our highs and lows, calling it “rose and thorn,” but a few years ago, my husband Ira decided we should only bring positivity to our Shabbat table, so now we share only the good things. What is your favorite thing about Shabbos? Quality time with my family without the distractions of work, devices and outside stressors. 16
It was just announced that you’ve been cast on The Real Housewives of New York on Bravo TV. How will you balance that with keeping Shabbos? In my life, Hashem always comes first. Shabbat and my commitment to observing the holidays is not something I am willing to compromise on. I am so happy that Bravo and the production company respect my devotion to my faith. I will not be filming on Shabbat or attending any events that compromise my Jewish observance. Not only do I hope this will keep me focused on what matters most, but I also hope it will be an inspiration to others to stay true to themselves. Lizzy Savetsky is a digital influencer who uses her platform to advocate for causes that are close to her heart. She shares her journey of fashionable motherhood on her social media channels, often featuring her three young children. Lizzy is an outspoken activist for Israel and the Jewish people and works with numerous non-profit, philanthropic movements to support her people and homeland. Lizzy founded the “Real Love, Real Loss” movement on social media to destigmatize pregnancy loss for Jewish women on a global level and single-handedly built a social media campaign to raise $57,000 for a Torah for the Israeli army in memory of the souls who never made it past the womb. Most recently, Lizzy developed Bashert, a series on Instagram to help Jewish singles find love. Her mission is to empower people to stand up for what they believe in and live a life of kindness and fulfillment. Originally from Dallas, Texas, Lizzy lives with her husband and children in NYC. www.fleishigs.com
Tablescape by: Lagoon Linens www.lagoonlinens.com (516) 569-9500
CHAVIE BRUK What does Shabbos mean to you?
How do you prepare for Shabbos?
We didn’t have kids for the first three years we lived in Montana. For us, Shabbos has always meant having guests (well, except during the pandemic). It’s a key part of being Chabad emissaries. We always have guests Friday night, then on Shabbos day the whole shul is invited for a sit down kiddush lunch. Shabbos is built into the foundation of our community. Once we adopted our first child, Chaya, our kids started to be part of the Shabbos meals, positively changing the dynamic of our meals. It’s very nice, especially for the community — the children add such a beautiful dimension to the Shabbos table.
Our guests vary by season from 20-70 per Shabbos — everyone is welcome. I have a system, the same one I use for Pesach. There are people who can be super spontaneous, but it works so much better for me to plan and be organized. I focus quite a bit on the first course — salads and dips. I know how much time I need and the most efficient order in which to work. First I go through cookbooks (and Fleishigs Magazine, of course!) and put sticky tabs on the recipes that spark interest and provide inspiration. I then pick a few and make a menu and shopping list. Another is that my siblings and I talk through our menus every week. Aside from the physical work, there is so much mental work that goes into it! I have a policy that everything needs to be done a few hours before Shabbos so that I am not in the kitchen up until the last minute. I sometimes joke that Shabbos should be every other week. We just finished, and here it is again?? Sometimes Shabbos is really enjoyable and sometimes it’s really hard. That’s just the honest truth.
What is your ultimate Shabbos dish? What food “makes” Shabbos? I have things I make every week, but I'm not the type of person that needs to have the same things in order to “feel” like it’s Shabbos. Homemade hummus is crucial — my community now knows the difference between store bought and homemade, so I make it weekly. I also get a lot of compliments on my cholent, which is a weekly staple as well. A lot of Israeli tourists come through our home for Shabbos and they love it. I don’t put beans in and I also don’t add any water. I tend to focus on one big course with proteins and salads — a variety of salads! I've been making a roasted sweet potato salad with lettuce, golden raisins, something crunchy and my mother’s creamy coleslaw salad dressing. The combination is incredible and is a crowd pleaser.
and create a beautiful table. I have service for 20, which is our typical Friday night. I get a lot of joy from getting creative, especially when it comes to my Shabbos table. How do your kids keep themselves occupied on Shabbos in Bozeman, Montana? We like to foster a love of reading and play. In order to keep it fresh, every couple of months I come up with a few new toys and/ or books I think they’d enjoy. I think ahead, especially before a long Yom Tov. Here are some of my recommendations: 1. Legos give you the most bang for your buck, especially for kids who like to play with it once built. 2. Building toys of any kind are great, whether wood blocks or magnetic tiles. 3. Clixo is a flexible magnetic building set that is really fun. 4. ThinkFun’s Rush Hour Traffic Jam game can keep kids busy for hours. 5. The Tannaim Series published by Feldheim has been a real hit in my house.
What is your favorite thing about Shabbos? Taking spirituality out of it, I love to read and I associate Shabbos with reading a good book. In the summer in Montana, Shabbos ends at 10 PM; I relish that season because I have three hours to read! Another thing that enhances my Shabbos is being able to create tablescapes. I can not handle my table looking the same every week! I have a vast collection of tablecloths, napkins, napkin rings and plates. I love to get fresh flowers every week
Chavie Bruk was raised in San Antonio, Texas, where her parents have served as Chabad emissaries for the last 38 years. In 2006, she married Rabbi Chaim and they founded Chabad Lubavitch of Montana in Bozeman in 2007. They’ve adopted five precious children, have built Montana’s only mikvah and love hosting Jews of all flavors at their Shabbos table. Chavie loves sharing her journey on her blog clearasmud. blog and on Instagram @chaviebruk and enjoys teaching Tanya, the heart of Jewish mysticism, to women around the world. www.fleishigs.com
Chavie’s Cholent Serves: 8-12
People love my cholent because it’s different. There are no beans, but I use lots of onions, meat and both regular and sweet potatoes. I use the Primal Palate brand of spice blends, which is available on Amazon. I love using the All-Clad slow cooker, in which you can brown the meat first. ⅓ 2-3 1 2 3 4 2 1 1
cup oil onions, chopped (3-4 pound) chuck roast marrow bones sweet potatoes, peeled and cut into large chunks Russet potatoes, peeled and cut into large chunks tablespoons Primal Palate Meat and Potatoes Seasoning teaspoon Primal Palate New Bae Seasoning teaspoon kosher salt
1. Heat oil in a sauté pan over medium-high heat or to a slow cooker with sauté option. Add onions and sauté until lightly browned, about 5 minutes. Add chuck roast and brown for about 2-4 minutes per side, until golden. 2. If using a sauté pan, transfer onions and meat to a slow cooker. Add marrow bones, potatoes, sweet potatoes and seasonings. Cover and cook on high until Shabbos (about 6 hours), then lower to low or warm.
SOURDOUGH IS FILLING AND G O O D F O R YO U, B U T C H A L L A H ISN’T GOING ANYWHERE. AND T H AT ’ S T H E WAY I T S H O U L D B E .
The golden brown color is achieved by dipping the strands in water instead of egg. See method on page 25.
WATER CHALLAH + GARLIC CONFIT R E C I P E S B Y: N A O M I E L B E R G
Water challah is the lighter, fluffier alternative to the classic sweet egg challah. Its crunchy exterior and neutral taste make it the perfect accompaniment to savory dips and spreads and is perfect for ripping and dipping into a warm bowl of chicken soup. Water challah, which is entirely underrated, is particularly popular amongst Sephardi Jews for hamotzi — with the vast amount of eggs and sugar in a traditional egg challah, some would consider it more of a “cake” than a challah. Here’s my tried and true recipe, a dough that is so easy to work with and is always a crowd pleaser. 22
FO R T H E D O U G H :
Yield: 5 (1½ pound) challahs
2½ ½ ¼ 3 1 3
NOTES: • Water challah is also naturally vegan, making it a great choice for those with egg allergies. • If using an electric mixer, be sure that it’s large enough and strong enough to handle 5 pounds of flour. This recipe also works well to make by hand, but is not recommended for a bread machine.
cups warm water cup sugar cup active dry yeast cups seltzer cup oil tablespoons fine pink Himalayan sea salt (5-pound) bag high-gluten (or bread) flour
FO R T H E TO P P I N G :
Sesame seeds or everything bagel seasoning
• Why cold rise? Allowing the dough to rise overnight in the fridge works marvelously and creates a smooth and supple dough unlike anything you could ever imagine! It also allows you to work with the dough when you’re ready, as opposed to when your dough is ready.
1. Add warm water, sugar and yeast to the bowl of an electric mixer fitted with a dough hook attachment; set aside to proof until yeast bubbles.
• Elevate your water challah by adding cloves of roasted garlic into the dough. See below for more.
3. Let dough rest for 3 minutes, then mix again for another 3-5 minutes until smooth and elastic.
2. Add seltzer and oil; mix until incorporated. Add salt and half the flour; knead, adding remaining flour in batches until incorporated and dough comes together.
4. Transfer to a greased bowl or dough bucket. Cover with plastic wrap and place in the fridge to rise overnight (also known as a cold rise — see head note). 5. Gently punch dough to remove the air. At this point, hafrashat challah (challah separation) can be done with a bracha. 6. Transfer dough onto a lightly floured surface or pastry mat. Divide dough into 5 equal portions, cover and allow to rest for 10-20 minutes. 7. Braid as desired and place in greased challah pans or on parchment-lined baking sheets. Preheat oven to 350°F. Bake for 30 minutes, then rotate pans and continue to bake until golden brown and solid to the touch, another 10-12 minutes. FO R T H E TO P P I N G :
Traditional water challah doesn’t utilize an egg wash, but you can surely brush the challah with it if desired. To coat the challahs in seeds without using an egg wash, place a wet paper towel over the challah strands before baking, then roll strands in mixed seeds on a plate or in a shallow 9x13-inch pan. Braid as desired, then proceed with the recipe. For a rustic look, use a fine mesh sieve to dust the top of the challahs with flour before baking.
Roasted garlic is the perfect savory pairing for water challah, which is a blank canvas. Here are two ways to elevate your challah with roasted garlic deliciousness. Roasted Garlic Although similar, roasted garlic uses less oil than garlic confit, resulting in firmer cloves. To change it up, add everythingbut-the-bagel spice. PRO TIP: Roasted garlic can be frozen once cooled. Preheat oven to 375°F. Line a half sheet pan with foil. Top with peeled garlic cloves. Drizzle with olive oil and season with coarse sea salt and fresh herbs (if desired). Fold the foil over the garlic to seal. Bake for 45-60 minutes, until garlic is soft and caramelized. To use in challah, strain the oil from the garlic.
Sweet Garlic Confit Add 2 cups peeled whole garlic cloves, 3 tablespoons silan (date syrup), 2 sprigs fresh thyme, 1 sprig fresh rosemary and 1 teaspoon kosher salt to a saucepan over medium-high heat. Add ¼ cup extra-virgin olive oil and enough neutral oil (such as avocado, canola, grapeseed) to cover the cloves. Once bubbles form around the edges, lower heat and simmer for 2-4 hours, until garlic becomes soft and golden. Let cool. Store in an airtight jar in the fridge for up to 10 days. 24
TO FILL: Once challah dough has risen and dough is separated, roll strands into snakes and flatten with a rolling pin. Place strained garlic (recipes follow) in the middle along each strand, then fold the dough over to close, pinching to secure it. Braid strands together. Proceed with the recipe above. TO FREEZE: Once cooled, you can freeze roasted garlic/garlic confit in freezer-safe Ziploc bags.
Naomi Elberg, originally from Montreal and now living in Michigan, found her true calling for baking after working in early childhood education for nearly 10 years. In 2014, TGIS Challah was born (aka Thank Goodness it’s Shabbos), offering homemade challah, babka and more to locals. Naomi does cooking and baking demonstrations nationwide, growing her following and passion for all things baked. Naomi can be reached at TGIS.email@example.com or on Instagram @naomi_TGIS. www.fleishigs.com
WHY CHALLAH WILL NEVER GO OUT OF STYLE B Y: R O C H I E P I N S O N
When we talk about challah, we aren’t ever just referring to bread. Challah, as we know it, is the quintessential experience of Shabbat encapsulated in the pillowy softness and heavenly aroma of a shiny, beautifully braided loaf of pure delight. IN THE TIMES of the Beit Hamikdash (the Holy Temple in Jerusalem), challah was the gift that was given to the kohanim (priests) who served in the Temple. As instructed in the Torah, our ancestors would remove a small piece of dough to share our bounty with them. Since the destruction of the Temple and our exiles to faraway lands, we took this mitzvah of separating a piece of dough — the challah gift — with us. Our homes became our Temples; our table, the altar; and the beautiful breads to honor Shabbat, our offering. This Shabbat bread was graced with the name of the gift itself — challah. We put the loaves in a place of honor and drape them with a special cloth. For just as the gift of the dough to the kohanim reminded us of our connection to the Divine, challah was never just about feeding our body. It is always about awakening and nourishing our soul. Challah offers the awareness that “man does not live by bread alone,” rather we are all alive by “the
Rochie Pinson is a master challah baker and the author of the international bestselling Rising! The Book of Challah (Feldheim, 2017), the world’s most comprehensive book of challah. Rochie’s newest book, The Kids Book of Challah: Challah Adventures for the Whole Family (Feldheim, November 2022), is made for the next generation of challah bakers. Weaving her life experiences as rebbetzin, mother,
breath that emerges from the Divine.” So yes, there are healthier breads that may be easier to digest, such as whole grain sourdough. That’s great for Sunday through Friday, when feeding our bodies is a more mundane and physical task. But on Shabbat, the rules change. For Shabbat, there’s nothing that can replace tearing into a piping hot, stretchy, soft, shiny loaf of challah. It is the quintessential taste of Shabbat itself. Our Sages teach that when we eat on Shabbat, the food — like the world itself on Shabbat — becomes completely unified and absorbed into the greater Oneness of creation. Therefore, the adage “you don’t gain weight on Shabbat!” holds some truth. (I take no responsibility for what happens after Shabbat ends!) When we eat with the awareness that we are nourishing our soul, even sweet, white, puffy challah is good for us. So save that sourdough for Sunday! artist and passionate challah baker into her challah teachings and demonstrations, Rochie travels the globe, bringing the practice of challah, both the making of the bread itself and the mitzvah of the dough separation, to a whole new level of joy, fun and spiritual significance! Follow Rochie’s challah journey or contact her for your next event on therisinglife.net or Instagram @rochiepinson.
DUKKAHS WITHOUT HAZARD DUKKAH SALADS
BY: SHIFRA KLEIN
This addictive Egyptian nut-spice blend is the ultimate enhancer to salads, roasts and everything in between. A few Purims ago, we received a mishloach manot from a neighbor that included Trader Joe’s dukkah spice blend; I’ve been hooked ever since. Dukkah (pronounced DOO-kah) comes from the Egyptian Arabic word meaning “to crush” or “to pound,” referencing the common way of mixing the ingredients in a mortar and pestle. The popular nut-spice blend bursts with flavor and adds the perfect texture to anything, whether on salad, soup, roasted vegetables or chicken. One day I decided to experiment with my own version based on the ingredient list on the Trader Joe’s bottle and was somewhat surprised to find that I had all the ingredients on hand! The results were phenomenal. While traditional dukkah contains almonds and hazelnuts, I opted for roasted cashews, which brings a deliciously creamy flavor to the blend. Homemade dukkah has quickly become a pantry staple!
WAYS TO U S E D U K K A H : • MIX WITH EXTRA-VIRGIN OLIVE OIL AND USE AS A DIP FOR BREAD • SPRINKLE OVER HUMMUS, SALAD OR SOUP • USE AS A BREADING FOR SCHNITZEL • USE AS SEASONING FOR CHICKEN, MEAT AND ROASTED VEGETABLES • TOP PLAIN YOGURT OR SALAD AS A SAVORY TOPPER • USE AS A SEASONING FOR HOMEMADE CROUTONS
Cashew Dukkah Yields: 1 heaping cup
You can add salt to the blend, but I prefer to leave it unsalted and add it as needed, depending on how I plan to use the dukkah. Another alternative is to use salted nuts — just experiment and adjust as desired. NOTES: • If you can only find regular sesame seeds, arrange in a single layer on a baking sheet and toast in a 350°F oven for 4-5 minutes, until fragrant and golden brown. Let cool completely before adding to the spice blend. • Nuts and seeds can easily go rancid if left at room temperature. For best results, keep the spice blend in the fridge. • Traditionally, the ingredients for dukkah are crushed using a mortar and pestle. If you don’t have one, that’s fine — finely chop the nuts in a food processor (we love the Cuisinart Mini Prep for small jobs like this) or place in a Ziploc bag and pound with a meat mallet or rolling pin. ½ ¼ 3 1 1 1 ¼
cup unsalted roasted cashews, finely chopped cup toasted sesame seeds (see head note) tablespoons unsalted shelled pistachios, finely chopped tablespoon fennel seeds teaspoon cumin seeds (or ground cumin) teaspoon ground coriander teaspoon cayenne pepper, optional Kosher salt or Maldon salt, optional
Mix cashews, sesame seeds, pistachios, fennel seeds, cumin seeds and coriander. Add cayenne and salt (if desired). Store in an airtight jar in the fridge or pantry.
Roasted Cabbage with Roasted Red Pepper Aioli Serves: 6
Dukkah adds the perfect crunch to the soft roasted cabbage. This dish can be served as an appetizer alongside any protein or even as a vegan main dish. 1 3 1½ ½
head green cabbage tablespoons olive oil teaspoons kosher salt teaspoon freshly ground black pepper Roasted Red Pepper Aioli (recipe follows) ⅓ -½ cup Cashew Dukkah (recipe above), for sprinkling 1. Preheat oven to 425°F. Line a large baking sheet with parchment paper. 2. Cut the cabbage in half through the stem, then cut each half into 4-5 wedges. Arrange in a single layer on the prepared baking sheet. 3. Brush wedges with oil and season with salt and pepper on both sides. Roast for 10-15 minutes, until golden, then flip and roast for another 10-15 minutes. 4. To serve, spread aioli on a platter. Top with roasted cabbage and sprinkle with dukkah.
Roasted Red Pepper Aioli Yield: 2 cups
Blend 1 (8-ounce) jar roasted red peppers, 1 cup mayonnaise, 1 garlic clove, 2 teaspoons red wine vinegar and ½ teaspoon kosher salt until smooth.
Roasted Eggplant Dukkah Salad Serves: 6-8
Inspired by the Levantine fattoush salad, which uses crispy pita chips as the textural element, I instead turned leftover challah into croutons. With dukkah and eggplant on my mind for this feature, I decided to use both and came up with this stunning, addictive combination. FO R T H E EG G P L A N T:
1 3 ½
medium eggplant, cubed tablespoons olive oil teaspoon kosher salt
FO R T H E SA L A D:
⅓ 1 ½ ½ 1 2 1 1 1-2 1-2
Juice of 2 lemons cup extra virgin olive oil teaspoon kosher salt teaspoon freshly ground black pepper teaspoon garlic powder large tomato or 2 medium tomatoes, cubed Persian cucumbers, cubed small onion, finely diced cup chopped parsley Dukkah Challah Croutons (recipe follows) tablespoons Cashew Dukkah (recipe above) tablespoons tahini (if desired)
1. Preheat oven to 425°F and line a baking sheet with parchment paper. Toss cubed eggplant with olive oil and salt. Arrange on a parchment-lined baking sheet; roast for 25-30 minutes, until tender and lightly browned, tossing halfway through, 2. Mix lemon juice, olive oil, salt, pepper and garlic powder until combined. 3. Toss vinaigrette with tomatoes, cucumbers, onions and parsley. Top with roasted eggplant and croutons. Sprinkle with dukkah and drizzle with tahini (if desired).
Dukkah Challah Croutons Preheat oven to 350°F and line a baking sheet with parchment paper. Toss 3 cups cubed stale challah with 2-3 tablespoons Cashew Dukkah (page 31), 2 tablespoons olive oil and ½ teaspoon kosher salt. Arrange in a single layer on the prepared baking sheet. Sprinkle on any remaining crumbs from the bowl, pressing them into the challah cubes. Bake for 25-30 minutes, until golden brown and crisp, tossing halfway through. Let cool completely before transferring to an airtight container.
Kale Sweet Potato Salad Serves: 6-8
2 ½ 1
2 2 1 ½
¼ 2 ⅓
sweet potatoes, sliced into 1-inch rounds tablespoons olive oil teaspoon kosher salt bunch curly kale, washed, dried and chopped (see note below) Juice of 1 lemon tablespoons olive oil tablespoons nutritional yeast teaspoon kosher salt teaspoon freshly ground black pepper cup tahini paste tablespoons silan cup Cashew Dukkah (recipe above)
1. Preheat oven to 425°F. Line a baking sheet with parchment paper. 2. Toss sweet potatoes with oil and salt; arrange in a single layer on the prepared baking sheet. Roast for 20 minutes, then flip and roast for an additional 10 minutes, until tender. Let cool. 3. Add kale to a large serving bowl or platter. Season kale directly with lemon juice, olive oil, nutritional yeast, salt and pepper. Using gloved hands, massage kale until softened. Top with roasted sweet potatoes. 4. Drizzle with tahini and silan. Top with dukkah.
WAS H I N G K A L E :
Holding the end of the stem in one hand, strip the leaves off the stem between the index and middle fingers of your other hand; discard stems and chop leaves as desired. Soak leaves in a bowl of cold water with a bit of
vegetable wash for a few minutes, agitating the water and the leaves with your hands. Rinse under a stream of cold water, then place back into the bowl and fill with clean cold water; soak for about 10 minutes. Check
water for any residue and repeat until water is clear. Dry leaves very well (a salad spinner is a great gadget for this task). Store in a large Ziploc bag or airtight container lined with paper towels in the fridge for up to 2 days. www.fleishigs.com
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ROASTED EGGPLANT T H E T E C H N I Q U E T H AT K E E P S O N G I V I N G BY: SHLOMO KLEIN
Nothing simple about this simple vegetable: Create noteworthy dips and salads to elevate your Shabbos challah counterpart. Eggplant is synonymous with Shabbos at our house. It truly takes on any flavor, making it one of those vegetables that is an ideal blank canvas (check out the Fleishigs app for a number of excellent recipes featuring eggplant). Roasting eggplant is all about achieving that perfect creamy texture and smoky flavor profile. Once mastered, the techniques below can be used to create a multitude of dips or salads, taking your Shabbos appetizer course to the next level.
OPTION 1: Preheat oven to 350°F. Wrap 2 medium eggplants in foil; place in a baking dish or 9x13-inch aluminum pan. Cook for 1 hour. Using tongs, transfer eggplants (while still wrapped in foil) to an open flame for 10 minutes to impart a charred flavor.
Three Ways to Roast a Whole Eggplant:
OPTION 2: Roast 2 medium eggplants on high on a stovetop grill pan for 30-60 minutes, rotating every few minutes, until soft on all sides. OPTION 3: Poke holes into 2 medium eggplants. Grill on high for 45-60 minutes, rotating every few minutes. EGGPLANT SALAD RECIPES TO FOLLOW
Ikra Eggplant Serves: 8
Eggplant seeds can somewhat resemble caviar, so some refer to it as ikra, the Russian word for caviar. Shifra’s Russian grandparents often made a stewed tomato-based eggplant dish under this name, inspiring this shortcut version. Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add 1 chopped Spanish onion; sauté for about 20 minutes, stirring occasionally, until onions are soft and tender. Add 8 ounces tomato paste; toast until fragrant. Add 3 tablespoons sugar, 1 tablespoon vinegar, 1½ teaspoons kosher salt and ½ teaspoon freshly ground black pepper; stir to incorporate. Add the flesh of 2 roasted eggplants (page 40). Mix well to combine.
Babaganoush Serves: 8
Scoop out the flesh from 2 roasted eggplants (page 40). Mash with a fork. Add ¼ cup mayonnaise, 1 tablespoon oil and 3 crushed garlic cloves. Season with kosher salt, to taste.
Mediterranean-Style Eggplant Carpaccio Serves: 6-8
Scoop out the flesh from 2 roasted eggplants (page 40) and spread thinly onto a plate or platter. Alternatively, gently peel eggplants, leaving the stem intact. Arrange on a plate or platter, lightly mashing and spreading flesh with a fork. Drizzle with ¼ cup tahini paste and 2 tablespoons silan (date syrup). Top with 2 tablespoons chopped pistachios. Finish with chopped fresh cilantro or parsley, flaky salt and rose petals (if desired).
Italian-Style Eggplant Carpaccio Serves: 6-8
Arrange 1 cup grape tomatoes and 1 sliced onion on a parchment-lined baking sheet. Toss with 2 teaspoons olive oil, 1 teaspoon balsamic vinegar and ½ teaspoon kosher salt. Roast in a 450°F oven for 15 minutes, until caramelized and tomatoes just begin to burst. Scoop out the flesh from 2 roasted eggplants (page 40) and spread thinly onto a plate or platter. Alternatively, gently peel eggplants, leaving the stem intact. Arrange on a plate or platter, lightly mashing and spreading flesh with a fork (as pictured on page 39). Top with roasted tomatoes and onions. Drizzle with balsamic reduction. Finish with flaky salt and fresh parsley.
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GEFILTE FISH, WHICH MEANS “STUFFED FISH” IN YIDDISH , is one of the most iconic Shabbos dishes. Hundreds of years ago gefilte fish was considered a delicacy, with ground fish stuffed back into the fish skin/carcass and poached; it was a dramatic time consuming process. Where you lived determined what fish you used, which is why traditional recipes differ, likely based on region of origin. I am obsessed with gefilte fish, likely in part to the nostalgic factor; it was the dish I ate often when visiting my grandparents and one my mother makes from scratch to perfection. She cooks it in a traditional format — stuffing a mixture of ground fish into the center of a carp steak, then braising it with a medley of sautéed vegetables, fish bones and water. It is phenomenal. While gefilte fish is surprisingly divisive, I think of it as similar to ground meat, an ingredient that can be enjoyed in endless ways. Over the years, gefilte fish filling has been transformed — in the 1930s, the first ready made gefilte fish was made under the name Mother’s Fish. Due to the high demand and success, Mother’s was joined by Manischewitz, Mrs. Adler’s and Rokeach, growing the offerings of the iconic jarred gefilte fish, which represents Jewish culture and food in a huge way. In the 1970s, jarred gefilte fish received an upgrade with freshly made frozen gefilte fish.
REALLY GOOD GEFILTE FISH DOESN’T EVEN NEED HORSERADISH, THE SAME WAY A GOOD HOT DOG OR SAUSAGE DOESN’T NEED KETCHUP OR MUSTARD.
SINCE THE 1970S, however, gefilte fish hasn’t changed much. Some fishmongers, like Raskin’s, A&H, Ossie’s and Freund’s, have become world famous for their loaves and offer a variety of options like sugarfree, gluten-free and Passover-friendly, but not much has changed beyond that. Enter Jack Silberstein of Jack’s Gourmet. Jack is a revolutionary in the kosher market, having popularized kosher sausages and beef bacon (the famous Jack’s Gourmet “facon”). He is back at it with a line of uniquely flavored, ready-to-cook gefilte fish. We spoke with Jack to hear more about his new line of products.
Considering how big of a role gefilte fish plays in Shabbos feasts, we can’t help but wonder — why didn’t anyone think of this sooner? I can’t answer this question. I had the same reaction when I launched Jack’s sausages! Once launched, it was such an obvious product and there was such a huge, positive reaction. As Ashkenazi Jews, gefilte fish is part of our DNA — it’s part of our food culture and tradition. At the end of the day, you can’t really escape tradition, which is something people always come back to. On the other hand, having newer options out there is valuable and appreciated. What made you think of this product? I love gefilte fish. And I like doing plays on classics. I see fish boards with gravlax, seared tuna and smoked salmon, but I don't see any gefilte fish on it. I wanted to create a product that would be welcome on these trendy boards. How long ago did you conceptualize this? It took about a year from concept to reality — the longest it ever took us to bring something to market, largely in part to post-COVID world, where everything takes longer. In the past, I was able to have labels or boxes ready within three weeks. Now, boxes can take six weeks on average. That’s just packaging! There are also large shortages of ingredients and prices are sky high — something that used to cost 99 cents a pound now costs $6 a pound and kosher limits the suppliers even further. Most consumers don't realize how challenging and difficult it is for manufacturers today.
Jack's Gourmet Gefilte Fish with Moroccan Spices & Tomato Sauce
How many flavors of gefilte fish are in the line? We have Jalapeño Lemon; Beets, Dill & a Touch of Horseradish; and Moroccan Spices & Tomato Sauce. I love gefilte fish and wanted to offer a twist on it without masking the flavor of gefilte fish. You taste the spices, but you will definitely still taste the gefilte fish. We use the highest quality, fresh ingredients, with no additives, preservatives or colorants. It’s also gluten-free. What has the response been so far? There were a lot of people who said we were crazy for stepping into a “dying” category. Every store in America that sells kosher food has gefilte fish! I don’t believe it’s dying. Gefilte fish is here to stay. Beyond your role at Jack’s Gourmet, you are a classically trained chef. What is your favorite way, as a chef, to serve gefilte fish?
I am a traditionalist in the sense that I always make sure the gefilte fish is ready a few hours before the meal because we like to eat it warm, not hot. I cook it simply — in water, in the oven. Really good gefilte fish doesn’t even need horseradish (save it for the jarred stuff) the same way a good hot dog or sausage doesn’t need ketchup or mustard. Growing up, at least in kosher pizza shops, people would put ketchup on their pizza. Have you ever thought about why? Tomato sauce can be bland. When you have great pizza, you don’t need to put anything on it, it needs no accompaniments. Good food doesn’t need extra ingredients to make it flavorful, which is the key to everything we do. We try to make really flavorful foods that need no boost. For more information about these new products, visit jacksgourmet.com.
T PO TA
CK WI 'S G TH OU JA RM LA E PE T G ÑO EF & I LT E LE MO FIS N H
Challah cover by @ayintovdesigns
A B ”
Gefilte Fish “Crab” Cakes Serves: 8
This is hands down one of the best recipes I’ve ever created. I have been making these fish cakes for over 10 years now and it still impresses anyone who tries it. The recipe isn’t hard to make, but I encourage you to follow all the steps to ensure the perfect texture. While many iterations of kosher crab cakes use imitation crab, the reason this version tastes most similar to crab cakes (so I’m told) is because of the added gefilte fish — the secret, powerhouse ingredient that makes these cakes super addictive. 1 12 1½ 2 1 ¼ ¼ 1 1 1
roll gefilte fish, defrosted sticks crab-flavored surimi seafood sticks, shredded cup panko breadcrumbs, divided stalks celery, diced red bell pepper, finely diced cup chopped fresh dill cup mayonnaise egg, beaten tablespoon Sriracha tablespoon Old Bay Seasoning Oil, for frying Old Bay Mayo, for serving (recipe follows)
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper; set aside. 2. Mix gefilte fish, surimi, ½ cup breadcrumbs, celery, peppers, dill, mayonnaise, egg, Sriracha and Old Bay. 3. Place remaining 1 cup bread crumbs on a plate. Form fish mixture into patties (about 3 inches wide x 2 inches high, using about ⅓ cup). Coat in breadcrumbs on both sides and place onto the prepared baking sheet. 4. Heat about ½ cup oil in a skillet over medium-high heat. Fry patties for 2-3 minutes per side, until golden. Place back onto the baking sheet and cook for 15-20 minutes.
Old Bay Mayo Yield: heaping 1¼ cup
Mix 1 cup mayonnaise, 1-2 tablespoons Sriracha, 1 tablespoon honey and 2 teaspoons Old Bay Seasoning.
Ketchup-Mushroom Gefilte Fish Serves: 8
Growing up, this dish was my father’s specialty and I was obsessed. He learned how to make it from a Rebbetzin in Crown Heights who hosted hundreds of Yeshiva students in her home over the years. She used to make this recipe with jarred gefilte fish as an easy and affordable way to feed the many guests she had. Though some love it, jarred gefilte fish is somewhat polarizing, so I adapted the recipe and made it with the more standard frozen gefilte fish loaf. ½ 1 2 3 1
cup vegetable oil large onion, diced (8-ounce) cans mushrooms, drained cups ketchup cooked roll gefilte fish, sliced
1. Preheat oven to 375°F. Heat oil in a skillet over medium heat. Add onions and sauté for 20 minutes, until onions are lightly caramelized. Add mushrooms and cook for 10-15 minutes, stirring occasionally. 2. Add ketchup and mix. Remove from heat. 3. Place gefilte fish slices in a 9-inch baking dish and pour sauce over. Bake, uncovered, for 15 minutes. Serve warm, cold or at room temperature.
HTS E LIG AR
AND GHT TH
WELCOME TO MY home. It’s Friday night, the sun has set and the candles flicker on the beautifully set table. My husband has left to shul and the kids are running in and out with the neighbors as I plate the first course of our Shabbos dinner. It’s a special kind of magic that floats in the air, reminding us to pause, breathe in, open our eyes and palates wide and most importantly, take it all in. On Friday night, I prefer a balance of a formally plated appetizer followed by an informal main course served family-style on a large platter. This shows guests that they are worth the effort, but part of the family by the time the chicken comes around.
F R I DAY N I G H T DINNER SPICED MAHI MAHI WITH TA N GY S L AW C E L E R I AC SO U P W I T H PA RS L E Y O I L A N D TOAST E D A L M O N DS TA N D O O R I C H I C K E N S P I C E D ROAST E D P OTATO E S LEMON, GINGER AND HONEY TEA
Spiced Mahi Mahi with Tangy Slaw Serves: 8
There are so many flavorful notes in this delicious spicy mahi mahi appetizer, from the boldness of the spices and harissa to the bright, tangy slaw. This dish is the perfect way to awaken your senses for the meal ahead. I like to serve it as a formal plated appetizer, playing with all the components for the perfect presentation. It brings me happiness to see my table perfectly set with a beautiful first course. If you do not share the same sentiment, then by all means plate the fish on a platter with all the accompaniments separately. Make it your own! FO R T H E F I S H :
8 2 2 2
(4-ounce) fillets mahi mahi tablespoons olive oil tablespoons Reena’s Spice Rub (recipe follows) Roasted Garlic Aioli (recipe follows) avocados, sliced Tangy Slaw (recipe follows) Cashew Harissa Pesto (recipe follows)
1. Add mahi mahi to a large Ziploc bag and drizzle with olive oil. Generously season fish with spice rub, then seal bag and massage to coat. Let marinate at room temperature for at least 15 minutes or in the fridge overnight. 2. Heat a large nonstick or cast iron skillet over medium-high heat. Sear fish for 2-3 minutes per side, until opaque and flaky. 3. Swipe some aioli onto individual plates. Place a fillet (or smaller piece) of mahi mahi on top of the aioli. Top with sliced avocado, slaw and dollops of pesto.
Reena’s Spice Rub Yield: ⅓ cup
Make a double or triple batch of this rub and use it on fish, chicken or roasted vegetables. For this menu, Reena used it to marinate fish for a Friday night appetizer and chicken for Shabbos lunch.
1 1 ½ ½ ½ 1 1 1 1 ½ ¼
tablespoon sweet paprika tablespoon sumac tablespoon cumin tablespoon ground fennel seeds tablespoon ground coriander teaspoon dried thyme teaspoon dried oregano teaspoon kosher salt teaspoon freshly ground black pepper teaspoon smoked paprika teaspoon cayenne pepper
Mix all ingredients. Store in an airtight jar in the pantry.
Roasted Garlic Aioli Yield: 1 ½ cups
Preheat oven to 350°F. Add 12 garlic cloves to a small ramekin. Top with 2-3 tablespoons olive oil. Cover tightly with foil and roast for 1 hour. Blend with 1 cup mayonnaise and 2 fresh garlic cloves. Season with kosher salt and freshly ground black pepper to taste.
Tangy Slaw Serves: 6-8
Mix 1 julienned English cucumber, 2 julienned carrots, the zest and juice of 1 lime, 1 tablespoon olive oil and 1 minced garlic clove. Season with kosher salt and freshly ground black pepper to taste.
Cashew Harissa Pesto Yield: 1 cup
This pesto has become my new favored pantry staple. It actually happened accidentally as I was preparing for Shabbos. It was a busy week with no time on Friday to strategize my menu and I needed something for dipping. I pulled a few ingredients out of my fridge and started chopping. Voila! This harissa pesto was born. Pulse 1 bunch cilantro, 2 garlic cloves, the juice of ½ lime, 2 tablespoons olive oil, 2 tablespoons roasted cashews and 1 teaspoon harissa in a food processor or blender. Season with kosher salt and freshly ground black pepper to taste. Fleishigs
Celeriac Soup with Parsley Oil and Toasted Almonds Serves: 8
Do not serve this soup without the garnish — it’s as much part of the dish as the soup itself! It perfectly balances all the flavors and will make your guests smile. Just a small spoonful of the parsley oil and a sprinkling of toasted nuts creates magic. FO R T H E SO U P:
2 2 2 2 2 2 5 1 3 4 2 2 1 ½
tablespoons coconut oil bulbs celeriac (celery root), peeled and chopped bulbs fennel, chopped leeks, white and pale green parts only, thinly sliced Granny Smith apples, peeled and chopped tablespoons freshly grated ginger cloves garlic, minced bay leaf sprigs fresh thyme cups vegetable broth (14-ounce) cans full-fat coconut milk teaspoons kosher salt teaspoon freshly ground black pepper cup toasted almonds, chopped, for garnish
FO R T H E PA RS L E Y O I L :
1 2 ½ ½ ¼
bunch parsley cloves garlic cup olive oil teaspoon kosher salt teaspoon freshly ground black pepper
1. For the soup, heat coconut oil in a Dutch oven or large pot over medium-high heat. Add celery root, fennel and leeks; sauté for 7-8 minutes. Add apples, ginger, garlic, bay leaf and thyme; sauté 5-6 minutes. 2. Add broth. Lower heat and simmer, covered, for 1 hour. Remove bay leaf and thyme. Add coconut milk and, using an immersion blender, purée until smooth, about 3 minutes. Taste and season with salt and pepper as needed. 3. For the parsley oil, pulse all ingredients in a food processor until smooth. To serve, top soup with a drizzle of parsley oil and a sprinkling of toasted almonds.
IT'S FRIDAY, FRIDAY GOTTA GET DOWN ON FRIDAY Table Inspiration: The Stars in the Night Sky Friday night is all about bringing light into darkness. As night descends we light candles to welcome in the Shabbos Queen. This tablescape exemplifies that mood. The night sky is what inspired the decor, from the stark tablecloth and the bright fuchsia flowers and candles to the bold combination of the copper chargers, white plates and black flatware.
Tandoori Chicken Serves: 6
I like to serve this family-style on a large platter with all the components and extra gravy on the side. It’s my daughter Frida’s favorite dish. I would have never have thought that she would love the turmeric and ginger notes, but that sounds exactly like her — surprising us always. 3 2 1 1 1 ½ 2 1 2 3 2 1 1
pounds bone-in, skin-on chicken thighs tablespoons curry powder tablespoon turmeric tablespoon sweet paprika teaspoon kosher salt teaspoon red pepper flakes tablespoons coconut oil (14-ounce) can full-fat coconut milk tablespoons fresh lemon juice cloves garlic, minced teaspoons freshly grated ginger pinch saffron threads cup fresh cilantro leaves, chopped
1. Add chicken to a large Ziploc bag. Mix curry powder, turmeric, paprika, salt and red pepper flakes. Season chicken generously, then seal bag and massage to coat. Let marinate in the fridge overnight. 2. Heat coconut oil in a Dutch oven or large pot over medium-high heat. Working in batches, sear chicken for 6-8 minutes per side. Once all the chicken is seared, return it all to the pot. Add coconut milk, lemon juice, garlic, ginger and saffron. 3. Lower heat and simmer, covered, for 1-1½ hours. Garnish with cilantro.
Spiced Roasted Potatoes Serves: 6
There’s something about mini Yukon gold potatoes, if you can find them. When roasted, they get golden on the outside and creamy on the inside. Alternatively, use regular Yukon gold potatoes and chop to size. 2 2 ½ ½ ½ ½ ½ ½ 1-1½
pounds mini Yukon gold potatoes tablespoons olive oil teaspoon garlic powder teaspoon onion powder teaspoon sweet paprika teaspoon cumin teaspoon kosher salt teaspoon freshly ground black pepper tablespoons honey
1. Preheat oven to 375°F. Toss potatoes with olive oil and spices. Arrange on a parchment-lined baking sheet. 2. Drizzle with honey. Cover tightly with foil and roast for 1 hour. Fleishigs
FRIDAY NIGHT DESSERT With tea as a shining star, store bought dried fruit and dark chocolate is all you really need to end a satisfying Friday night meal. This achieves the ideal cozy vibe that we are always looking for.
Lemon, Ginger and Honey Tea On Friday night, I like to serve tea in glass mugs that I bought when we first got married. The idea of a tea essence is that you can add as much or as little as you like. Somehow nobody ever wants tea until I bring it out already steeped and piping hot — no one can resist. 3 1
bags chamomile tea (2-inch) knob ginger, peeled and sliced thinly 1 lemon, sliced, plus more for garnish 1-1½ cups boiling water Honey, optional 1. Steep tea bags, ginger and lemon in boiling water for at least 30 minutes. Strain. Store tea essence in an airtight jar or teapot at room temperature until ready to serve. 2. Fill cups most of the way with boiling water; top with tea essence (how much you use is preferential). Sweeten with honey (if desired). Garnish with lemon slices.
Reena Goldberger is an event planner extraordinaire who lives in sunny Miami Beach, FL. Whether she is with her husband and four children or planning an elegant event for a client, Reena always has a smile on her face. Follow Reena’s fabulous projects on Instagram @reenagoldberger or on reenagoldberger.com, where she blogs about tips and tricks for celebrating and entertaining at home.
SHABBOS LUNCH: A FEEL GOOD FEAST WHAT I LOVE about this meal is that you don’t have to have a perfect plan to create a show stopping, beautiful and satisfying feast. It’s more of a method for casual dining on a relaxing Shabbos afternoon when all I want is to enjoy spending time with my family around the table instead of preparing in the kitchen. Everyone can take what they desire and you can add whatever your family enjoys.
I like to start with placing a large wooden or ceramic board in the center of the table and layer on as many components as I can. Have fun with it — there are no rules.
S H A B B OS LU N C H SPICED CHICKEN OYST E R ST E A K ROAST E D P O RTO B E L LO M U S H RO O M S C H E R RY TO M ATO SA L A D H E R B E D Q U I N OA SA L A D
A M E N U YO U ' L L F E E L G O O D A B O U T:
This feast represents the latest trend of mindful, nutritious meals that not only pack a flavorful punch, but allow for versatility as well.
Roasted Portobello Mushrooms
The best part about this dish is that you can serve it cold or at room temperature. I usually make a mix of white and dark meat to please everyone. Alternatively, grilled chicken from the deli counter is a wonderful shortcut if you don't have time to make your own. 1½ 1½ 2 2-3
pounds boneless, skinless chicken breasts pounds boneless, skinless chicken thighs (pargiyot) tablespoons olive oil tablespoons Reena’s Spice Rub (page 55)
1. Add chicken to a large Ziploc bag and drizzle with olive oil. Generously season with about spice rub, then seal bag and massage to coat. Let marinate at room temperature for at least 15 minutes or in the fridge overnight. The longer it marinates, the better. 2. Preheat oven to 425°F. Arrange chicken on 2 separate baking sheets (one for the breasts, one for the thighs). Roast chicken breasts for 25 minutes and pargiyot for 35 minutes, flipping each halfway through.
Oyster Steak Serves: 6-8
Oyster steak cooks very quickly and is very forgiving when thinly sliced and served at room temperature. It’s the perfect choice for a grazing board like this. This steak pairs wonderfully with the cashew harissa pesto (recipe above). 3½ 2 2 1 3 3
pounds oyster steak tablespoons olive oil teaspoons kosher salt teaspoon freshly ground black pepper cloves garlic, minced tablespoons coconut aminos
6 2 2 2 3 2 1
portobello mushrooms, sliced tablespoons olive oil tablespoons coconut aminos or soy sauce cloves garlic, minced sprigs fresh thyme teaspoons kosher salt teaspoon freshly ground black pepper
1. Preheat oven to 450°F. Arrange mushrooms on a parchment-lined baking sheet. 2. Lightly toss with olive oil, coconut aminos, garlic, thyme, salt and pepper. Roast for 25 minutes.
Cherry Tomato Salad Serves: 4-6
2 2 3
pounds cherry tomatoes, halved scallions, thinly sliced tablespoons parsley oil (recipe above) Kosher salt and freshly ground black pepper, to taste
Toss tomatoes, scallions and parsley oil. Season with salt and pepper to taste.
Herbed Quinoa Salad Serves: 4-6
1½ ½ 2 2
cups quinoa, cooked according to package instructions cup mixed chopped fresh herbs, such as dill, parsley, cilantro and chives tablespoons lemon juice cloves garlic, minced Kosher salt and freshly ground black pepper, to taste
Toss quinoa, herbs, lemon juice and garlic. Season with salt and pepper to taste.
1. Drizzle oyster steak with olive oil and season with salt and pepper. Preheat oven to 425°F. 2. Heat a large Dutch oven over medium-high heat. Sear steaks for 2-3 minutes per side, until nice and browned. Transfer to the oven and cook, uncovered, for 6 minutes. 3. While the steaks finish cooking, add garlic and coconut aminos to a large Ziploc bag. Once the steaks are done, transfer them immediately to the bag and seal. This will help seal the flavors into the meat. To serve, slice thinly.
ing c u d o r I n t e ry fi rst t i m e W fo r t h e v E N L L L e L t h AA
WITH FILLED HEESE C CREAM
D LO A D E
Product of USA
Now available in the freezer section at your local supermarket
S H A B B OS LU N C H D E SS E RT:
In my home, there isn't usually a formal dessert at Shabbos lunch unless one of my guests brings one. It's usually fruit and non-dairy ice cream sandwiches, as well as bowls of nosh over a game of Rummikub.
Celebrating one fruit can be exciting, easy and nutritious all at once. In this case, a variety of sliced oranges results in a surprisingly elegant fruit platter. Winter is an ideal time to celebrate citrus fruit and you can find different varieties of oranges in regular grocery stores, such as blood oranges and Cara Cara oranges.
LAND OF LEMONS
From frugal, simple dishes to recipes full of glamour and extravagance, Tuscanini unlocks the secrets of Sicily’s cuisine, delving into the diverse tapestry of cultural influences that shape the food of the island.
There’s so much to explore in Italy — every time you visit, you might discover an entirely new chapter in Italian cuisine. Sicilian food culture took quite a journey: its prime location once put it at the heart of a powerful trading network stretching from Carthage to Venice. Merchants from around the world brought their influences from over the clear blue waters of the Mediterranean, gradually changing and shaping the culinary landscape of Sicily. Today, the dishes of Sicily are exquisitely their own, from the passion in the process to their utterly authentic and simple cooking approach. It’s pure, it’s robust, and it’s real. Citrus features heavily in Sicilian cuisine, with its light flavor and broad variety. Though lemons grow in many parts of Italy, they’re most often grown on the
Amalfi Coast and in Sicily. While the Amalfi Coast claims to be the home of the classic lemon, Sicilian lemons are more widely known and distributed throughout Italy and many European countries. Sicilian lemons are known far and wide for their exquisite, tart taste and sunshine yellow glow. The most fertile soil and brilliant sunlight converge on this mineralrich island bringing forth a profusion of ripe, bountiful produce: the plump blood oranges, aromatic lemons, mandarino, bergamotto, and the pompelmo rosa (a.k.a grapefruit).
Sit down to a meal of succulent branzini drizzled with lemon infused olive oil, slow-roasted lamb prepared with citrus preserves and rosemary, and a dessert of refreshing lemon sorbetto, topped with a fizzy lemony spritz.
On a stroll through the main market, you’ll spot the biondo comune, the ovale, sanguinella, tarocco, valencia, moro, monachello and verdello — and that’s just a taste.
It’s this culture and flavor that we bottle, jar, and ferry across the shining sea.
On a warm afternoon, a fruity sweetness perfumes the air, mingling with the peals of youthful laughter outside neighborhood gelaterias as locals and tourists alike share their remarkable flavor.
Taste Tuscanini, Know Italy.
TUSCANINI LEMON SORBETTO FROM THE GELATO COLLECTION
TUSCANINI LEMON SPARKLING SODA
TUSCANINI 100% PURE LEMON JUICE
! Ah Limoni
TUSCANINI LEMON INFUSED EXTRA VIRGIN OLIVE OIL
LER BEST SEL
TUSCANINI LEMON GINGER PRESERVE
wit h A m o re
OUR TOP 5 SHABBOS EXPERIENCES AS NOMADS BY: DANIEL AND RAIZEL NAMDAR, AS TOLD TO SHIFRA KLEIN
AFTER TRAVELING THE world for two years, Daniel and Raizel Namdar have visited more places than most people will in their lifetime. As an Orthodox Jewish family, Shabbos plays a big role in their travels; keeping Shabbos has proven to be quite its own unique experience, sometimes trumping the actual travel destinations themselves. The following five destinations are Daniel and Raizel’s most memorable Shabbosim.
FIJI TRAVELING FULL-TIME as digital content creators is work that keeps us quite busy — videoing, editing, vlogging, posting and interacting is our full-time job. The only time we went on an official vacation was our honeymoon to Fiji, which was months before we decided to commit to the nomadic lifestyle. At that point in time, we had a plan to go on our honeymoon, then move to Israel and take it from there. After 10 months in Israel, we put everything we owned in storage and began traveling the world. In Fiji, we stayed in Natadola at the InterContinental Fiji Golf Resort & Spa; we didn’t know what to expect kosherwise. We came prepared with salami, chips and bread and had to figure out the rest. We got to know some members of the hotel kitchen staff who were so nice and respectful of our Judaism and customs. They genuinely wanted to learn about our culture and help us keep our traditions within the hotel. They graciously provided us with kitchen access and new utensils as well as fresh ingredients like eggs, produce and the best fresh tuna we’ve ever tried! To date, it was the most unique Shabbat meal we have ever cooked.
DUBAI, UAE WE WENT TO DUBAI 70
in October 2021 for
the first ever NAS Summit, a conference for digital creators hosted by NAS Daily, a well renowned digital brand. On Friday, we picked up challah, wine and candles from the shluchim (Chabad emissaries), Rabbi Levi and Musha Duchman. On the way back to the summit we got stuck in an unexpected traffic jam just minutes before Shabbat. We parked the car at a random hotel — it was truly a wild experience. We managed to walk back and still have a beautiful kiddush and challah with the other Jewish creators there. Visit chabad.ae for more.
TAMWORTH, AUSTRALIA POPULATED WITH A handful of Jews, Tamworth is a rural town in NSW Australia. We were sent there by Chabad of RARA (Rural and Regional Australia) to celebrate Purim and Shabbat. We drove five hours from Sydney (Raizel’s hometown) with our newborn baby to celebrate. If we hadn’t gone, many wouldn’t have celebrated Purim. It was also the first time many of them ever celebrated Shabbat in their lives. It was such an inspiring and memorable Shabbat. Visit chabadofrara.org for more.
VENICE, ITALY SHABBOS IN VENICE is world famous — the Chabad house offers iconic Shabbat
meals for hundreds of guests per week! The meals are served at Gam Gam Restaurant, located in the old Jewish Ghetto just steps away from the water and surrounded by beautiful buildings. We felt like we were traveling back in time. Kiddush was said outdoors for all in the Jewish quarter to hear. Visit jewishvenice.org for more.
ICELAND ICELAND IS ONE of the most beautiful countries in the world, known as “The Land of Fire and Ice” due to its breathtaking landscapes and the Northern Lights, one of the wonders of the world. Dani’s sister is the Rebbetzin at Chabad of Iceland and there is nothing as spectacular as spending time with family in such a stunning location. The Chabad house serves thousands of tourists each year, incorporating local food in their menu, which is mainly fish and produce based. Everything is made from scratch and very minimally processed, making for a very unique Shabbat menu. The Rebbetzin served a phenomenal salmon prepared with black lava salt, as well as the worldfamous Icelandic smoked trout. Visit jewishiceland.com for more. Daniel and Raizel Namdar are Othodox Jewish digital nomads, who travel the world with their toddler son and document their adventures. You can watch their travel journey on their YouTube channel That Jewish Family and on Instagram @thatjewishfamily. www.fleishigs.com
Morning prayers in Tamworth The colors of Venice
Making friends in Iceland Boiling eggs in the hot springs in Iceland
With Nuseir Yassin (@nasdaily) at the NAS Summit in Dubai
NAS Summit in Dubai
Lighting Shabbat candles in Tamworth
THIS CHOLENT, which has the warm flavors of hawaij and tomato paste, is perfect and comforting for mid-fall and early winter.
Yemenite-Style Cholent Serves: 12
By: Shifra Klein
Similar to hamin (the Sephardic reference for cholent), make this stew even more authentic by adding jachnun and hard-boiled eggs right before Shabbos. 2 2 1 3 1 3 2 ¾ 1 4 1 3
tablespoons oil, plus more as needed pounds cubed chuck meat onion, chopped cloves garlic tablespoon tomato paste tablespoons hawaij cups water, plus more as needed cup pearl barley (15-ounce) can chickpeas, rinsed Yukon Gold potatoes, peeled and cubed teaspoon kosher salt marrow bones, optional Prepared jachnun, optional Eggs, optional
1. Heat oil in a large skillet over medium heat. Sear meat for 2-4 minutes per side. Push meat to the side and add onions; sauté until lightly golden, about 5 minutes, adding more oil if necessary. 2. Add garlic and sauté for another 2 minutes. Add tomato paste and hawaij; caramelize for 3-4 minutes, stirring occasionally. Transfer the entire mixture to a slow cooker. 3. Top with water, barley, chickpeas and potatoes. Season with salt. Add marrow bones (if desired). Add more water, if necessary, to just cover. Cook on high for 3 hours. 4. Taste and adjust seasoning (salt or hawaij) as desired. Add jachnun and eggs right before Shabbos (if desired). Lower the slow cooker to low and cook overnight or until ready to serve. OV E N M E T H O D
Preheat oven to 350°F. Follow the recipe above, using a 9x13inch pan or baking dish. Cover tightly with foil and cook in the oven for 3 hours. Add jachnun and eggs, then lower heat to 200°F and cook overnight or until ready to serve.
T E R R A D I S E TA
TOKAJI REGAL L AUFER
BLUE C VIOGNIER,
S E L E C T L A T E H A R V E S T,
Covenant is on a roll lately with an impressive list of wines, both from Israel and California, that are rated 90+. Among them, this delightful Viognier, which sports a medium body, lip-smacking acidity and notes of pomelo, peach and apricot. This wine would greatly compliment a chicken pot pie, veal chops or gravlax.
The Tokaji wines of Hungary are legendary. Until a century ago, most Tokaji wineries were owned by Jews. This wine marks the return of kosher Tokaji. It is a delightful dessert wine with notes of caramelized apple, brown sugar, dried pineapple and candied orange, with good acidity that prevents it from tasting too sweet. Sip it with an apple strudel or a lemon meringue pie.
SELEZIONE, 2016 This rich, earthy, savory Italian wine is full-bodied with bright acidity and ripe tannins. It has notes of dark fruit, roasted mushrooms and roasted herbs. It is a must-have with a rack of lamb.
FLAM CAMELLIA, 2021 Flam is one of Israel’s most celebrated boutique wineries. This wine was introduced a couple of years ago (its first release was announced in Yael Geller's article dedicated to Flam Winery). It is a Chardonnay aged in oak barrels with a bit of Sauvignon Blanc blended in, giving it freshness and additional complexity. This medium- to full-bodied white wine has a slightly creamy texture with notes of juicy lemon, golden apple, fresh almonds and earthy minerals. It is well-balanced with nice acidity and goes beautifully with a veal neck roast or a roasted turkey.
TEPERBERG LEGACY CABERNET FRANC, 2018 Yet another award-winning wine, this is one of the most prestigious kosher Cabernet Francs. Teperberg is one of Israel’s oldest wineries, but their winemaking protocols are as modern as it gets. This medium- to full-bodied wine features typical green bell pepper notes, Mediterranean herbs and a mix of black and red forest berries with hints of tobacco and coffee. A great wine to enjoy with a standing rib roast or a roasted leg of lamb.
SHABBAT HAMALKA – ROYAL WINES FIT FOR A QUEEN (AND A KING) BY: GABRIEL GELLER
The holidays of Tishrei are not far behind us, and while we celebrated with many festive meals and wines, there is no reason to hold back now and wait for the next holiday. Quite the opposite! The Torah teaches us an essential rule — tadir v’sheino tadir, tadir kodem, which means that the things we do on a regular daily or weekly basis are more important than what is occasional. For example, while reciting birkat hamazon (grace after meals) when a holiday falls on Shabbat, we first say retzei v’hachalitzeinu (the paragraph specific for Shabbat) before reciting ya’alei v’yavo (the paragraph specific for holidays) as opposed to the other way around. The bottom line is — Shabbat is more important and prevails over Yom Tov since it comes weekly. If you make delicious food and have special wines for Yom Tov, you should honor each and every Shabbat with dishes and wines that are at least as good as the ones you enjoy on the holidays. Here are wines that are fit for the Shabbat Queen.
Never underestimate the power of a perfectly-cooked chicken leg. On the outside, crispy, golden brown skin. Underneath, a heartshaped section of tender meat surrounding the thigh bone and that very satisfying little crevasse on the other side. Further down, the drumstick awaits. Please, pick it up and eat it with your hands (my grandmother always said, in her singsong Polish accent, “If you are peasant enough to serve it on the bone, you can eat it off the bone”). 76
IF I’M NOT ROASTING a whole bird, chicken legs are my go-to. The “dark meat” (so-called because it is darker than breast meat) is richly flavored; like a brisket, it does best when cooked low-and-slow. This is because the thigh and the leg get a good workout carrying that bird around, which means they’re going to have some bite to them, in contrast to the much more tender (and much less active) breast muscle. Think of the difference between a rib steak and a brisket — the rib steak is tender, can be cooked quickly over high heat and features a bright, mild flavor; in contrast, a brisket will be tough unless it’s cooked for several hours, but in doing so, you’ll be rewarded with extra-beefy flavor and delightful tenderness. Chicken legs are like the brisket of chicken, and if you think they are dry or tough, you’re probably not cooking them right. It’s worth noting that this is one of the major differences between conventionally-raised chicken and pasture-raised chicken. The more the birds move, the more developed
those leg muscles are going to be. If you’re trying pastured chicken for the first time, you might notice the difference mostly in the legs. But with texture also comes incredible flavor, and with the right cooking technique, silky softness as well. There are a few ways to cook chicken legs to perfection. Season them with herbs, garlic and olive oil, then roast at 300°F for 60-90 minutes. The internal temperature will reach 165°F much sooner than this, but don’t be tempted to take them out of the oven yet; you’re looking for the moment when the muscles relax, the bone can wiggle freely inside the meat and the skin is crisp. If you’d like, you can also braise chicken legs — in a large skillet, sear them skin-side up for 3-5 minutes to build flavor, then flip and add onions, herbs and broth to about halfway up the meat. Bring to a boil, then reduce heat and simmer until meat is tender. Chicken legs are great on the grill as well — sear first, then transfer to indirect heat and continue cooking until tender, about 30-40 minutes. www.fleishigs.com
Beet Magic Chicken Soup Serves: 12
By: Shlomo Klein
This is our classic chicken soup recipe that we make every week — it never disappoints. The addition of one peeled beet lends to the soup’s natural golden color in the end. Although the beet causes the soup to turn slightly pink while it cooks, don’t worry — once the beet is discarded and the soup is reheated, you will be left with a gorgeous golden soup (see image below). We typically use bone-in, skin-on chicken breasts for the soup, but in honor of the Butcher’s Cut this month, we switched it up and used chicken legs. The flavor was even more rich, but you can easily use chicken breast if that’s your preference. The additions listed below really are optional. I like to add them to the soup once the broth is already cooked through, so that the squash has that perfect balance of firm and tender. 2 3 1 4 1
pounds bone-in, skin-on chicken legs carrots, peeled and roughly chopped parsnip, peeled and roughly chopped stalks celery medium beet, peeled
onion, trimmed of any edges tablespoon kosher salt, plus more to taste bunch fresh parsley Water, to cover
small butternut squash, peeled and cut into chunks (or 2 cups frozen butternut squash chunks) zucchinis, cut into chunks Matzah balls, prepared according to package instructions, for serving Croutons, for serving
1. Add chicken, carrots, parsnips, celery, beet, onion, salt and parsley to a large pot or Dutch oven over mediumhigh heat. Fill with cold water to cover. Bring to a boil, then lower heat and simmer, covered, for 2-12 hours. 2. Once the soup is cooked, add butternut squash and/ or zucchini (if desired); cook for another 30 minutes, until vegetables are tender. 3. To cook matzah balls in the soup, add formed matzah balls to boiling soup, then lower heat and simmer according to package instructions. K E E P I T WA R M :
Wrap the covered pot in a large towel, then wrap in a blanket. Unwrap when ready to serve.
See head note 78
Wintertime Barbecue Chicken Serves: 4
I call this wintertime barbecue chicken because it can be made indoors, but has a similar taste and texture to grilled, charred chicken that is glazed to perfection. The homemade rub and sauce take it over the top, but feel free to use store bought options; just make sure the rub and sauce you choose have good flavor on their own! 4 1 ⅓ 1½
bone-in, skin-on chicken legs tablespoon oil cup Homemade Barbecue Rub (recipe follows) cups Homemade Barbecue Sauce (recipe follows)
1. Preheat oven to 400°F. Line a baking sheet with parchment paper. 2. Rub chicken with oil and barbecue rub. (Chicken can be covered and marinated in the fridge, if desired.) Arrange in a single layer on the prepared baking sheet and roast until an instant read thermometer inserted into the chicken registers 160°F (or the juices run clear), 45-55 minutes. Turn oven to broil. 3. Pour off any accumulated juices. Generously brush barbecue sauce all over the chicken. Broil for 4 minutes. Brush with more barbecue sauce, then broil for another 2-3 minutes. Serve immediately or cover and place in a 200°F oven for 1 hour prior to serving.
Homemade Barbecue Rub Yield: 1 cup
Mix ½ cup brown sugar, ⅓ cup smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon ground coriander, 2 teaspoons freshly ground black pepper, 2 teaspoons kosher salt, 1 teaspoon ground cumin (optional) and ½ teaspoon cayenne pepper (optional). Store in an airtight container in the pantry.
Homemade Barbecue Sauce Yield: 2 cups
Add 1½ cups ketchup, ⅓ cup brown sugar, ⅓ cup apple cider vinegar, 1 tablespoon instant espresso powder, 2 tablespoons Dijon mustard, 1 tablespoon hot sauce and 2 teaspoons smoked paprika to a saucepan over high heat; whisk to incorporate. Bring to a boil, then lower heat and simmer, uncovered, for 15 minutes, until thickened.
Tandoori Chicken (see page 59 for recipe) This recipe by Reena Goldberger is perfect for Friday night dinner and truly brings new flavors to the table. It tastes even better when reheated — perfect for leftovers.
Spinach Artichoke Chicken and Rice Bake Serves: 6
I love a one pan chicken and rice dish. I make it pretty frequently, typically sticking to a Middle Eastern flavor profile. However, I wanted to utilize new ingredients, so I turned to the classic (winning!) spinach and artichoke pairing. ¼ 1 3 1
1 1½ 1½ 2½ 4 1
cup + 1 tablespoon olive oil, divided onion, diced cloves garlic, minced (12-ounce) package frozen spinach, defrosted and squeezed dry (14-ounce) package frozen artichoke bottoms, such as Galil, defrosted and chopped Zest and juice of 1 lemon tablespoon + 1 teaspoon kosher salt, divided teaspoons freshly ground black pepper, divided cups basmati rice cups chicken broth bone-in, skin-on chicken legs teaspoon paprika
1. Preheat oven to 350°F. Heat ¼ cup oil in a skillet over medium heat. Add onions and sauté for 10-12 minutes, until onions are translucent and lightly golden in color. Add garlic and sauté for another 2 minutes. 2. Add spinach and artichokes; sauté for 2 minutes, then add lemon zest and juice. Season with 1 teaspoon salt and ½ teaspoon pepper. 3. Add rice and mix to incorporate. Transfer mixture to a 9x13-inch baking dish. Top with broth. Nestle chicken legs into the rice. 4. Mix remaining 1 tablespoon oil, paprika, remaining 1 teaspoon salt and remaining 1 teaspoon pepper; brush over chicken. 5. Cover tightly with foil and cook for 1½ hours. Increase oven to 425°F and cook, uncovered, for another 10 minutes.
QUITE A CATCH By: Celeste Hackel
When you think of sardines or herring, old time Eastern European fare might come to mind. However, they have been making a comeback at kiddushim and get-togethers with people of all age groups and backgrounds. And for good reason! These canned little fish are versatile, economical and convenient, require no prep or cooking and are also full of health benefits.
THE GENERAL NAME SARDINES covers a number of small fish that are part of the herring family. Smaller and younger fish are generally labeled sardines, while herring are a little older and bigger, but they are similar and have comparable nutritional benefits. Sardines typically have a stronger, meatier texture and offer more calcium, while herring is a bit more tender, milder and higher in B vitamins. Some people might be surprised to learn that canned fish can be just as nutritious as their fresh counterparts. Oily fish like sardines, herring, mackerel, tuna, salmon and anchovies are packed with protein, relatively low in calories and are rich in heart and brain healthy omega 3s, linked to improved cardiovascular health, as well as lowered inflammation, blood triglycerides and blood pressure. The 2020-2025 Dietary Guidelines for Americans recommends that adults eat two 4-ounce servings of seafood each week. Pantry-friendly canned options make it easy to meet that recommendation. Plus, they can last up to five years in the pantry when stored properly. A serving of canned fish offers roughly 20 grams of protein, which is important for keeping you satiated between meals, as well as muscle building and recovery. Just one 3-ounce can of sardines helps you meet 25% of your daily calcium needs, which is
important for bone health. They’re also one of the few foods naturally rich in immune boosting vitamin D and a good source of phosphorus, vitamin B12, iron and selenium, which is linked to a lower risk for depression and protection against mercury exposure. It’s no wonder sardines are dubbed a “superfood in a can.“ You can find sardines prepared in a variety of ways — packed in water, olive oil or tomato sauce. Herring is often prepared smoked, pickled, salted or creamed. Of course, the preparation method impacts their fat and sodium content. Canned fish tend to be high in sodium, so if you’re watching your intake, you may want to look for ones without added salt or opt for fresh herring. The good news is, the market is exploding with current, interesting, upscale flavor combinations. Salmon and tuna are some other budget-friendly, high-quality canned proteins. Albacore tuna has three times more omega 3s than light tuna, though it also has higher levels of mercury, which is why the FDA recommends limiting albacore tuna and including a variety of fish into your diet. Interestingly, canned salmon may have less mercury than fresh or frozen salmon. So the next time you're looking for something quick, easy and nutritious, feel good about these convenient, versatile and underrated fit foods.
Celeste Hackel is a certified health coach and busy mom who lives with her family in Woodmere, NY. Her passion for creating quick, healthy meals inspires the easy, family-friendly recipes she shares in her recipe e-books and on Instagram. She enjoys creating
healthy treats like the popular 4 o’clock cookie. In addition to finding inspiration and creativity in the kitchen, she also enjoys writing and running her online group programs focused on bringing back the basics. Follow Celeste on instagram @healthy.to.the.core.
Olives are a delicious and nutritious staple of the Mediterranean diet and some of the world's healthiest populations. Technically a stone fruit, olives are related to mangos, cherries, almonds and pistachios and are renowned as a heart healthy food. They’re rich in oleic acid, a monounsaturated fat associated with improved heart health, as well as antioxidants linked to reduced risk of disease and inflammation. They’re also one of the most popular fermented foods, making them a good source of probiotics. As an added bonus, they’re high in vitamin E, which supports healthy skin and hair, as well as a strong immune system.
T H O M A S & F R I E N D S BY: CHANA Z. WEISS PHOTOGRAPHY BY: OHAD FOR FLEISHIGS AND SHALOM BURKIS FOR COLLIVE
FLEISHIGS MAGAZINE HOSTED THE KOSHER LAUNCH PARTY OF THOMAS ASHBOURNE’S READY-TO-DRINK COCKTAILS AT WALL STREET GRILL. IT WAS A NIGHT THAT BROUGHT PEOPLE TOGETHER AND HIGHLIGHTED THE CONTINUED EXPANSION OF PRODUCTS AVAILABLE TO THE KOSHER CONSUMER. IT WAS ONLY FITTING
that a brand like Thomas Ashbourne would celebrate its launch in style. Media personalities and influencers were invited to taste the new line of cocktails at a glamorous tasting event held on the rooftop at Wall Street Grill. Guests were treated to Wall Street Grill’s signature dishes, including a sushi bar and passed appetizers like crispy rice and tuna pizzettes, as well as a full buffet with fried cauliflower, crispy Thai beef and truffle gnocchi with pulled short ribs. A modern and classy hookah bar, provided by Hookah Studios, offered hookahs in an array of interesting flavors. Of course, the Thomas Ashbourne cocktails took center stage — margaritas served both blended and on the rocks with a chililime rim, cosmos served with an orange twist over dry ice for a dramatic effect — serving as the ultimate testament to how effortlessly a good pre-made cocktail can be turned into something luxe.
A CTORS VANESSA HUDGENS and Ashley Benson, cofounders of the brand, co-hosted the evening, mingling, taking selfies and thanking the crowd for their support. “It’s really nice to be part of a company you love and believe in,” said Vanessa. “We’re all about bringing you a quality cocktail that is fail-proof, kosher and sustainable, and it’s great to be able to come out to celebrate that with this community.” She even ended her toast with a cheerful and genuine, “L’chaim!” Actor Sarah Jessica Parker, another co-founder of Thomas Ashbourne, has strong ties to the Jewish community. She commented in a statement, “The kosher aspect was so important to both myself and the team at Thomas Ashbourne as we wanted everyone to get to enjoy these fabulous drinks. I’m delighted that we were able to accomplish that.” Guests of the night were enthused about the event, as well as the sampling of cocktails. “This was truly a five-star event, from the food and the drinks to the company — a night full of stars, under the stars,” said Internet personality Meir Kay. “Fleishigs Magazine was able to bring out every single superstar within the kosher industry tonight,” added Gabriel Boxer, AKA the Kosher Guru. “These fantastic drinks take all the work out of having a bartender. It’s just so easy to pop one open and enjoy a wonderful cocktail!” Fashion blogger Frumee Taubenfeld agreed with the sentiment, adding, “As a busy mom of three, it’s really amazing to have a delicious drink that you don’t have to busy yourself with preparing — you can just open one up and be ready to go!” Even those who didn’t partake in the drinks enjoyed the food, ambiance and company. “I’ve been sober for a little over a year, and I think it’s important to recognize that there are those who refrain from alcohol for a variety of reasons,” said influencer and Jewish activist Elizabeth Savetsky. “I had a great time tonight regardless, and I’m happy we have something that’s ready to serve — anything that adds a little ruach (spirit) to the party is great in my book!”
“IT’S REALLY NICE TO BE PART OF A COMPANY YOU LOVE AND BELIEVE IN.”
Hookah Studios is an elevated catering service that brings luxury hookahs in premium flavors to events ranging from pool parties to weddings. Taking inspiration from modern art, their hookahs blend seamlessly with any decor and act as a centerpiece on the table. Find them on Instagram @hookahstudios.
VA N E S SA HU D G E NS
After several years of skyrocketing sales, growth has stabilized, making way for the next massive trend. The RTD — readyto-drink — cocktail industry has exploded onto the scene. Where beer — and later, hard seltzer — cans once filled coolers at sporting events, picnics and parties, the new wave of ready-to-drink beverages is now bringing cocktails into those spaces, even usurping the role of a bartender at small events. Premixed cocktails were the fastest-growing spirits category in 2021, according to the Distilled Spirits Council of the United States, surging 42% to $1.6 billion compared to a year earlier. While many national brands of beer and hard seltzer are kosher, that is not the case for bottled and canned cocktails, leaving those who keep kosher mostly excluded from this convenient trend. Enter Thomas Ashbourne; a brand new, just-happensto-be-kosher brand bringing high-quality cocktails to your dining room bar cart.
MOVE OVER HARD SELTZER.
cooking and hosting,” says Thomas Ashbourne co-founder and shareholder Eda Schottenstein about the inspiration for the brand. “I know how to cook and can put out a great spread (at least that’s what my guests say!), but I never knew how to mix a drink. When my husband and I would go out to business dinners, we always enjoyed predinner cocktails as a great way to kick off the evening. I wanted to offer the same at home, but I know how much prep goes into making great cocktails. It’s too much to deal with when you are also hosting a big meal with all homemade food.” That meant Eda was limited to offering her guests a glass of wine, wondering why a premium kosher bottled cocktail was not yet on the market. Eda and her husband David’s cousins, the Schottenstein family, are owners of American Eagle Outfitters, DSW and, most notably, the family behind the Schottenstein Edition of the Artscroll Talmud. They are also investors and shareholders in the Thomas Ashbourne brand. The company is also backed by a number of Florida-based business owners and investors including Zevi Fellig, who is the brand’s corporate counsel and a shareholder as well. “We knew there was really a space in the market for a highquality, high-proof, spirit-based cocktail,” says Thomas Ashbourne CEO Cara Kamenev. “At the same time, we had a number of celebrity connections who we knew were interested in entering the space, but didn’t know quite the right way to do it.” While the industry is referred to as “ready to drink,” Cara refers to the Thomas Ashbourne lineup as “ready to sip,” connoting the more refined experience of a cocktail you might pour into a beautiful glass at a dinner party rather than guzzle from the can. “I’VE ALWAYS LOVED
ACTOR SARAH JESSICA PARKER , was first truly something that they wanted to share to work with the brand. Eda describes with the world.” the creative process: “We spent the night Aside from the unique celebrity collaboragoing to each of our favorite bars and restions, what sets the brand apart is their comtaurants in the city together, tasting the mitment to all real and natural ingredients. Cosmo at each spot to see which was her “In this industry, if you make a claim about favorite.” The actor critiqued each one your product, you have to be able to back until they settled on the perfect iteration, that up,” says Cara. “When you go to a bar, then worked with the Thomas Ashbourne the bartender is squeezing that lime right team to reverse engineer the drink until it in front of you — an experience we want was exactly the same. to replicate.” The team spent months de“The celebrities we work with are true veloping each cocktail, even if it meant partners of the brand and are personally sourcing each ingredient from a different invested,” explains Cara. “It’s not just a place until it was perfect. “We want to be fleeting endorsement. They are involved the world’s bartender, bringing best-inevery step of the way, from the ideation of class quality cocktails comparable only the cocktail they want to create to tasting to what you would get at a top bar in a the cocktails and working out the exact intop city.” The proof is in the pudding — gredients and flavor profiles.” Aside from Thomas Ashbourne has won two of the Sarah Jessica Parker’s sweet-yet-sophistihighest honors at the SIP Awards and cated Perfect Cosmo, the current Thomas is on pace for one of the largest firstAshbourne lineup includes John Cena’s year sales of any alcohol start-up, racsmooth and smoky Classic Old Fashioned; ing to keep up with consumer demand. Playboi Carti’s wine-inspired Hardscatto; But who is the mysterious namesake, and Ashley Benson, Rosario Dawson and Thomas Ashbourne? Legend has it, Vanessa Hudgens’ bright and refreshing Thomas Ashbourne was a celebratMargalicious Margarita. “Each celebrity ed prohibition mixologist known chose a drink that reflects their vibe and how to conjure up cocktails that packed they present themselves to the world,” says flavor, potency and a great night out Eda. during the Golden Age of Cocktails “Even with a classic cocktail, there are a — an era the Thomas Ashbourne lot of subtle variations — like with the Old brand is inspired to bring back to Fashioned, for example, is it woody? How life. much does that orange peel flavor come through?” adds Cara. “We wanted to make sure they were proud of their drinks and that it was
Chana Zelda Weiss is a mom of four, full-time support & HR manager and freelance food editor in Pomona, New York who loves to cook and entertain. You can find her and her sister DL on Instagram @thosesisterswhocook.
BY: ELISHEVA TAITZ
AS A SEASONED culinary instructor with an unparalleled drive, motivation and knack for the art of teaching technique and skill, Naomi Ross has paved the way for the confident home cook. Many bloggers, recipe developers and content creators put out recipes and techniques, but few do it with the precision and patience of someone like Naomi, who thrives not only on delivering well researched, well thought out recipes and skills, but also conveying the full cooking experience. Whether two weekly Shabbat meals, frequent holidays and life cycle events centered around food and gathering or simple weeknight dinners, food in Jewish culture is so much more than pure sustenance. We can approach these meals with fear and pressure or we can approach them with confidence, with giving, with joy. This is the goal of Naomi’s soon-to-be-released cookbook The Giving Table — evoking a greater meaning surrounding food and eating, drawing inspiration from the feeling we get when we approach food as a gift and getting us into the kitchen not out of necessity, but out of pure desire. If you know Naomi personally, you will be amazed (though not shocked) at how perfectly the book captures her authentic desire to give, both personally and professionally.
The Giving Table By: Naomi Ross Publisher: Menucha Photographer: Baila Gluck Release Date: December 4, 2022 Price: $38.99
With over 150 recipes for all occasions and all skill level, the robust book is broken up into 11 chapters — Soups; Salads; Fish; Poultry; Meat; Meatless Mains & Side Dishes; Brunch & Dairy; Pies, Tarts, & Cakes; Compotes, Dessert Sauces, Minis, & Giftables; Bread Basket; and Home Entertainer. The recipes, which vary in skill and technique level, cover every category and showcase many international cuisines as well. Stay classic with Sweet and Sour Cabbage Soup, Apricot-Citrus Chicken or prepare to entertain with Tamarind-Glazed Party Meatballs. Have a simple SlowRoasted Apple-BBQ Minute Roast for Friday night dinner or surprise your guests with a showstopping Glazed Leg of Lamb. Feed your family SheetPan Red Snapper with Artichokes and Potatoes, an easy hearty dinner, or go outside the box with Chicken Tikka Masala, an Indian chicken dish from a cuisine that Naomi has worked tirelessly to master, sourcing unique ingredients and building deep layers of flavor. Cozy up to a cup of tea with Maple-Pecan Bourbon Dippers or prepare an elegant Honeyed Apricot Almond Tart or Molten Pears. Not making enough time for yourself ? There’s an appendix for that! Naomi’s self care strategies and nourishing recipes (such as Power Breakfast Shakes and Home Remedies) when short on time and energy will allow us to “fill ourselves up enough to give to others,” in Naomi’s words. Each easy-to-follow recipe indicates prep time, cook time, level of difficulty and any substitutions, as well as notes, from general tips, hacks and make-ahead ideas to elevating recipes to chef level. Throughout the book there are many
step-by-step pictures and scannable QR codes to watch videos of Naomi demonstrating certain skills, such as poaching eggs, segmenting citrus or beating stiff egg whites. But what is particularly moving and inspiring are the pages at the end of each chapter that dive into the very premise of the book — giving. Some of these include “The Sick and the Elderly: The Healing Power of Giving;” “Masbia: Giving Food to Those in Need,” (which highlights the Brooklyn soup kitchen that feeds hundreds of people a week); “No Place Like Home: The Gift of Shabbos;” “An Open Door: On Welcoming Guests;” “Cooking for New Mothers;” “The Gift of Sympathy: Cooking for Shivah Houses;” and more. In these, Naomi includes sources from the Torah and Talmud and lists recipes throughout the book that fit in with the category, as well as thoughts or questions you may consider before cooking and even specific instructions for preparing food conducive for delivering. NOT JUST A COLLECTION OF RELATABLE
RECIPES (although a collection you will definitely want to get your hands on!), The Giving Table explores how we use cooking to give to others, whether it’s for guests, the sick, the hungry or the mourning. It arms you with all the practical steps you need to achieve delicious results for each and every opportunity. The goal of this book is not to get you in and out of the kitchen quickly, but to make you feel good about the time you spend there, whether cooking and reflecting alone or together with friends and family. As Naomi explains, “This book highlights the impact your cooking can have on others. It’s based on the notion that time spent cooking is a worthwhile avenue for giving and nurturing, as well as a source of spirituality and inspiration. Uncovering the why and how we cook is perhaps no less important than the what.” With Chanukah coming up, The Giving Table is sure to be the gift that keeps on giving.
Recipe reprinted with permission from The Giving Table by Naomi Ross
Garlic-and-Herb-Crusted Shoulder Roast Serves: 6-8 Prep Time: 10-15 minutes plus marinating time Cook Time: approximately 1½-2 hours Difficulty: Easy-peasy GF/Freezer friendly/Pesach friendly
A shoulder roast is a great choice for roast beef — super flavorful with almost no fatty tissue. The garlic rub becomes deliciously crusty with little caramelized bits of garlic on the exterior and in the savory pan juices as well. 8–10 cloves garlic ¼ cup olive oil 2 Tablespoons chopped fresh or 1 Tablespoon dried rosemary 2 Tablespoons chopped fresh or 1 Tablespoon dried thyme 1 teaspoon kosher salt ¾ teaspoon black pepper 1 (2½–3-pound) boneless shoulder roast (silver tip) 1. Make rub: Puree garlic, oil, and spices in a food processor, pulsing until a paste forms. Place roast in a roasting pan. Rub the paste over the top and sides of the roast, covering completely. Let stand for 1 hour at room temperature. 2. Roast: Preheat oven to 500°F. Roast uncovered for 20 minutes. Reduce oven temperature to 350°F. Continue roasting beef until meat thermometer inserted into center registers 135°F for medium rare, (about 1 hour–1¼ hours), or continue to roast until thermometer reaches 145°F for medium or 160°F for well done. 3. Rest: Remove roast from oven and let stand for 15–20 minutes (temperature will continue to rise 5–8 degrees while resting). Slice before serving. C O O K’S N OT E
Don’t forget to increase cooking time as well as rub if using a larger roast. DO AHEAD
Herb paste can be made a day ahead and stored in a tightly sealed container in the refrigerator; roast can be rubbed a day ahead as well. To freeze roast, when completely cool, wrap tightly in plastic wrap, then place in a ziplock freezer bag. Freeze for up to three months. 100
W H Y YO U S H O U L D OW N A M E AT THERMOMETER Why ruin an expensive piece of meat by guessing when it’s done? Take the guesswork out of the equation with a meat monitor and you’ll be able to gauge the exact internal temperature. Simply insert into the center of the meat for a precise reading. Many digital thermometers and oven probes can even be left inserted while cooking, pre-set to indicate when the specified temperature has been reached. Just remember that meat continues to rise about 5–8 degrees after being removed from the oven. Fleishigs
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MY FATHER WILL often say “Mm, this is old style!” when taking a bite of dessert. That’s how I know it has his seal of approval — not too sweet, made with straightforward ingredients and tastes like it was baked straight out of the alte heym (the old world). Old-style desserts rest on the fact that our grandmothers and great-grandmothers didn’t rely on detailed recipes; instead they used their senses to know how a dough should feel, how a batter should taste, how a finished cake should smell. They didn’t patchke around with specialty ingredients or methods. They baked simply, with love. In a fast-paced world charged with technology, Shabbos gives us a glimpse of the old times. These classically-flavored desserts, perfect to nosh on all Shabbos long, will bring you back home to those sweet, simpler times.
Black and White Chocolate Cherry Mandelbrot Yield: 2 dozen
Mandelbrot is the richer, more opulent cousin to the dry biscotti. Because these cookies are twice-baked, they (in theory) have a longer shelf life, but watch them fly out of the cookie jar before Shabbos is over. 1 ¾ 3 2 1 3 2 ½ ½ 1
cup sugar cup vegetable oil eggs teaspoon pure vanilla extract teaspoon kosher salt cups all-purpose flour teaspoon baking powder cup white chocolate chips cup semisweet chocolate chips cup dried cherries or cranberries
Coffee Cake Serves: 8-10
My favorite Shabbos meal is having dessert for breakfast. This cake, heavy on the crumb, is the best thing to have before bed on Friday night and the best treat to wake up to Shabbos morning. FO R T H E CA K E :
1½ 1 1 2 3 1 1
cup (2 sticks) non-dairy butter substitute, melted cups sugar teaspoon pure vanilla extract cup non-dairy milk eggs cups all-purpose flour tablespoon baking powder teaspoon kosher salt
FO R T H E C RU M B TO P P I N G :
cups all-purpose flour cup non-dairy butter substitute, softened
1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 2. Whisk sugar, oil, eggs, vanilla and kosher salt. Slowly add flour and baking powder; mix until dough is smooth, then stir in chocolate chips and cherries. 3. Divide dough into 3 (1 inch thick and 3-4 inches wide) even logs on the prepared baking sheet. Bake for 25 minutes. 4. Lower oven to 300°F. Carefully slice on the diagonal into 1-inch pieces. Arrange the slices back on the baking sheet, cut side down. Bake for another 20 minutes, until crunchy.
1 1 2 1 1
cup sugar cup brown sugar teaspoons cinnamon teaspoon kosher salt teaspoon pure vanilla extract
1. Preheat oven to 350°F. Grease a Bundt pan. 2. For the cake, mix melted butter, sugar and vanilla. Add milk and eggs; mix well. Add flour, baking powder and salt; mix until just combined. 3. For the crumb topping, mix all ingredients until well combined. 4. Pour half the cake batter into the greased pan, then sprinkle half of the crumb topping on top. Top with remaining cake batter and crumb topping. Bake for about 45-55 minutes, until a sharp knife or toothpick inserted into the center comes out clean. Let cool in the pan completely before turning out and slicing. www.fleishigs.com
Marble Loaf Cake Serves: 6-8
If you try to picture the dessert table at a shul kiddush, marble cake will definitely be there. In my family, we refer to this cake as “bris cake.” This cake brings me back to many past simchas and gives hope for future simchas! 1½ 1¼ 1
cups sugar cups (2½ sticks) non-dairy butter substitute, softened teaspoon pure vanilla extract
4 ¾ 2 2 ½ ½
eggs cup non-dairy milk cups all-purpose flour teaspoons baking powder teaspoon kosher salt cup chocolate syrup
1. Preheat oven to 375°F. Grease a 9-inch loaf pan. 2. Beat sugar, butter and vanilla for 2 minutes, until fluffy. Add eggs, one at a time, and continue to mix until combined. Slowly add milk; mix until incorporated; the batter will look like it’s separated, which is normal.
3. Add flour, baking powder and salt; mix until batter just comes together. Pour half the batter into another bowl and mix chocolate syrup into it. 4. Pour some of the white batter into the bottom of the prepared pan and spread it to the edges. Top with chocolate batter, then vanilla, alternating until batter is used up. This will ensure that there are beautiful layers of each flavor in the cake. 5. Bake for 50-55 minutes, until a sharp knife or toothpick inserted into the center comes out clean.
Almond and Oat Lace Cookies Yield: 2 dozen
When I was growing up, these cookies were an old bakery staple. They are the chewy bite you didn’t know you were missing. NOTE: To make these cookies nut free, omit the almonds and use another ¼ cup of oats instead. ¾ 1¼ 1 ¼ 1 1 ½ 1
cup (1½ sticks) non-dairy butter substitute cups old-fashioned oats cup sugar cup ground almonds tablespoon all-purpose flour teaspoon pure vanilla extract teaspoon kosher salt egg, beaten
1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 2. Melt butter in a saucepan over medium heat. Add oats, sugar, almonds, flour, vanilla and salt; stir until well combined. Add beaten egg and mix; the batter will be runny. 3. Drop tablespoon-sized balls of batter on the prepared baking sheet, 2 inches apart. Bake for 8-10 minutes, until cookies are golden. Cookies will crisp up as they cool.
Poppy Seed Straws Serves: 6-8
Poppyseed, or mohn in Yiddish, is a classic alte heym flavor. Slightly bitter, but just sweet enough, this recipe is a shortcut for the traditional European poppy seed cakes of old. FO R T H E P O P PY S E E D ST R AWS :
sheets puff pastry (12½-ounce) can poppy seed filling
FO R T H E L E M O N G L A Z E :
cups confectioners’ sugar Zest and juice of 1 lemon
1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Roll out both sheets of puff pastry into a larger rectangle. 3. Working with one sheet at a time, spread half of the poppy seed filling over the bottom half of the puff pastry. Bring the top half over the filling. Using a pizza cutter or sharp knife, cut 8 strips. Twist the strips as you place them onto the prepared baking sheet. Repeat with the remaining sheet of puff pastry and poppy seed filling. 4. Bake for 20-25 minutes, until golden. 5. Meanwhile, prepare the lemon glaze by mixing confectioner’s sugar with lemon zest and juice. Once straws are cool, drizzle with lemon glaze. C H A N G E I T U P:
Make a strudel: Preheat oven to 350°F. Line a baking sheet with parchment paper. Place a piece of parchment paper on a work surface. Place a single sheet of filo dough on the parchment paper and brush with melted butter. Top with a second sheet of filo, then brush with melted butter again. Repeat two more times, for a total of four sheets of filo. Spread 1 (12½-ounce) can poppy seed filling over the filo. Gently roll up to form a log. Transfer to the prepared baking sheet, seam side down, then brush the top with more melted butter. Bake for 30 minutes, until golden. Let cool, then drizzle with lemon glaze (recipe above) or dust with confectioners’ sugar. 110
Apricot Chocolate Squares Yield: 2 dozen
These squares are the epitome of old style — think of the best chewy, slightly sweet, slightly sour cross between a cookie and a cake that your grandmother would have made. This is exactly that, but in bar form.
1 1 2 1 1 3 2 1 1
cup vegetable oil cup sugar eggs teaspoon pure vanilla extract teaspoon kosher salt cups all-purpose flour teaspoons baking powder cup semisweet chocolate chips (18-ounce) jar apricot jam
1. Preheat oven to 375°F. Grease a quarter (9x15-inch) baking sheet, then line with parchment paper. 2. Mix oil, sugar, eggs, vanilla and salt. Gradually add the flour and baking powder; mix until just incorporated — the dough will be slightly wetter than a classic cookie dough recipe. Mix in chocolate chips. 3. Microwave jam for 45 seconds, until liquidy and spreadable.
4. Place a large piece of parchment paper onto a work surface and turn dough out onto the surface. Roll it out to double the size of the baking sheet, then spread half of the apricot jam over the surface. Fold the dough in half. Roll out again and repeat this process one more time to finish the jam. 5. Place jam-filled dough onto the baking sheet and pat down with your hands so that it fills the entire baking sheet, reaching the edges. 6. Bake for 25-30 minutes, until top is golden and somewhat firm. Let cool, then slice into squares.
Adina Silberman is trained as a dentist and is passionate about home cooking, with a simple food philosophy — she cooks backwards, taking inspiration from the elements that compose a dish rather than the final product. She shares her techniques for developing kitchen staples on Instagram @homewithadina and has helped countless home cooks turn their time in the kitchen from a chore into a passion. Adina lives in New York with her husband and two daughters.
R E C I P E CONDIMENTS & EXTRAS 24 Water Challah 24 Roasted Garlic 24 Sweet Garlic Confit 31
Cashew Dukkah M
32 Roasted Red Pepper Aioli M Q 35 Dukkah Challah Croutons M Q 48 Old Bay Mayo 55 Roasted Garlic Aioli
I N D E X
35 Roasted Eggplant Dukkah Salad 36 Kale Sweet Potato Salad FF 40 Whole Roasted Eggplant M 42 Ikra Eggplant 42 Babaganoush 42 Mediterranean-Style Eggplant Carpaccio 42 Italian-Style Eggplant Carpaccio 55 Tangy Slaw M Q 56 Celeriac Soup with Parsley Oil and Toasted Almonds
55 Cashew Harissa Pesto Q
59 Spiced Roasted Potatoes FF
56 Parsley Oil
64 Roasted Portobello Mushrooms
MEAT AND CHICKEN 19
Chavie’s Cholent FF
59 Tandoori Chicken FF 64 Spiced Chicken FF Q 64 Oyster Steak FF Q 72 Yemenite-Style Cholent 78 Beet Magic Chicken Soup FF 80 Wintertime Barbecue Chicken FF 83 Spinach Artichoke Chicken and Rice Bake 100 Garlic-and-Herb-Crusted Shoulder Roast
64 Cherry Tomato Salad M Q
80 Homemade Barbecue Rub Q
64 Herbed Quinoa Salad
80 Homemade Barbecue Sauce
114 Deli Sandwich Salad FF
106 Coffee Cake FF
Lemon, Ginger and Honey Tea
114 Creamy Banana Pepper Dressing
106 Black and White Chocolate Cherry Mandelbrot FF
114 Sourdough Breadcrumbs
108 Marble Loaf Cake FF
SALADS & SIDES
48 Gefilte Fish “Crab” Cakes FF
109 Almond and Oat Lace Cookies M
50 Ketchup-Mushroom Gefilte Fish FF Q
111 Poppy Seed Straws
32 Roasted Cabbage M Q
55 Spiced Mahi Mahi with Tangy Slaw
111 Apricot Chocolate Squares
FF Family-Friendly M Minimal Ingredients Q Quick
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Deli Sandwich Salad Serves: 8
By: Danielle Renov
This salad is everything — crunchy, savory and substantial, perfect for Shabbos lunch. 6
ounces Boston or iceberg lettuce 16 ounces assorted deli meat, thinly sliced Creamy Banana Pepper Dressing (recipe follows) Sourdough Breadcrumbs (recipe follows)
Sourdough Breadcrumbs Add 3 cups cubed leftover sourdough to a food processor; process until coarse crumbs form. Heat ¼ cup olive oil in a skillet over medium heat. Add breadcrumbs, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toast, stirring constantly, for 5-6 minutes, until golden and crisp.
Arrange lettuce on a platter and top with sliced deli meat. Drizzle with dressing and sprinkle with breadcrumbs.
Creamy Banana Pepper Dressing Mix ¼ cup mayonnaise, 3 tablespoons avocado oil, 1 tablespoon red wine vinegar, 1 tablespoon minced pickled banana peppers, 2 teaspoons banana pepper juice from the jar, 1 teaspoon fresh lemon juice, 2 minced garlic cloves, 1½ teaspoons granulated onion, 1 teaspoon dried parsley, ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper. 114
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