Fleishigs Magazine Issue 046 - March 2023

THE

P E SAC H I SSU E

USA $6.99 CAN $9.99 / UK £6 SA R90 / ISR 25₪

IN OUR CIRCLES,

What makes Misceo superior to all the other coffee liqueurs of the whole year? The fact we’re inspired by the best—those breathtakingly well-crafted, top shelf brands who’d never even think of sacrificing their signature taste just to enjoy 8 more days of “sell-ability”.

So when it came time to choose between being Kosher L’Pesach and being award winningly amazing for “just” 357 days of the year, we chose the latter. Were we right? Why not check out our collection of awards, ratings, reviews and recognition and decide for yourself?

Apparently, there’s something to be said for coming from a “neighborhood” where it’s better to be closed than open...to compromise.

Meantime, try not to miss us—even though we will miss you—and here’s to a Chag Kosher V’Sameach.

Looking forward to seeing you after Pesach…when you circle back our way.

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VEGGIES. Plantain chip croutons offer a savory and nutrient-rich crunch to your everyday snacks and meals. Rain down these tropical morsels over a forest of greens, a veggie soup, or munch them plain(tain) out of the container. Double up on your greens with more of nature's bounty and less of the fake stuff.

Mmmm, It’s Heaven!

P E S AC H

‫ר לפסח‬ ‫כש‬

Heart.Works

TO YOUR

KOSHER FO

R

VEGGIES

26

PROFILE MELINDA STRAUSS

102

BUTCHER’S CUT TONGUE

12

EDITOR’S LETTER

18

THIS MONTH’S CONTRIBUTORS

28

ESSENTIALS New Pesach products

33

CHAPTER 1: BASICS

43

CULINARY SCHOOL How to build up flavors

49

CHAPTER 2: SOUPS

57

CHAPTER 3: SALADS

64

INTERVIEW Women making strides within the Pesach industry

69

CHAPTER 4: SIDES

77

CHAPTER 5: FISH

85

CHAPTER 6: CHICKEN

90

TREND How podcasts have become the ideal cooking buddies

93

CHAPTER 7: MEAT

108 CHAPTER 8: L’CHAIM Four wines for the four cups 123 CHAPTER 9: DESSERT 120 RECIPE INDEX

110

122 LAST BITE #yesitsontheapp

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EDITOR'S LETTER

ON CENTRAL AVENUE , the main street in Cedarhurst, NY, stands Joneses NYC, a lifestyle shop where the Fleishigs kitchen studio is located.

It is at our studio where we test and shoot all the recipes in the magazine.

Personally, it is also a great place to cook and try new recipes I wouldn't find myself making on a daily basis. While there is a ton of work involved, it’s definitely a fun week at the office.

As every recipe is prepared, plated, presented and photographed, a lot is learned. Once the shot is done, which dishes get devoured? Which dishes are the team members packing to take home? Just observing everyone’s reactions to the recipes gives us an indication as to which ones will be popular.

What was remarkable about the recipes in this specific issue was how well received all of the recipes were. Pesach recipes! In the middle of December. The team inhaled the quinoa fried rice, chili chicken and sweet crisp brisket; the roasted onion dressing was being licked from plates; everyone was going back for more mandelbrot — authentic feedback about how amazing the food was from a team of people who cook and shoot food for a living. See page 26 for our profile on Melinda Strauss, who came to the shoot to assist with her spread of family recipes that are featured throughout the issue. She brought along her 14-year-old son and I truly “shepped nachas” watching him thoroughly enjoy my tropical tuna tartare with mango dressing. Find it in the Fish chapter along with other delicious and easy recipes.

The reactions are obviously validating, but more so is the reality that the recipes in this issue are truly something to celebrate. While they were 12

Fleishigs MARCH 2023

THE PESACH ISSUE

all delicious and enjoyed by all who sampled, the actual process of making the recipes is just as important. As a collective, the recipes in this issue are very simple and approachable. There are no laundry lists of ingredients or complex techniques and yet the recipes still bring something new to the table. If you have a knife, cutting board, an oven and some sort of blender or food processor (for some of the recipes), you are ready to tackle all of the recipes in this issue.

That is truly the best kind of cooking, especially for holidays with a lot of meals (and restrictions, in the case of Pesach).

Coupled with fresh new recipes comes classics from Melinda’s family's kitchen, like pickled salmon, lemon sponge cake and sweet and sour tongue that brings a nostalgic factor to the Pesach table.

This year, like most, we are staying home, something I always look forward to. There is something magical about celebrating Pesach together as a family, surviving the long Seder nights together, going on family day trips and spending quality, uninterrupted time together. The rest of my excitement comes from looking forward to cooking and menu planning. I already have quite a few recipes from this issue that will definitely make an appearance on our Pesach menu.

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Chaya Rappoport FOOD STYLIST ASSISTANT Esther Hazan CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt TILES www.tilebar.com DISTRIBUTOR Distribution Express distributionexpress1@gmail.com

www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. 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.

I hope this issue brings you as much joy as it brought me! Wherever you are celebrating Pesach this year, I hope it's a meaningful (and delicious!) one.

Bitayavon, Shifra

TRIED ONE OF OUR RECIPES? LET US KNOW! Hello@fleishigs.com Instagram/twitter: @fleishigsmag Facebook: fleishigsmagazine

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T H I S M O N T H 'S C O N T R I B U TO RS :

18

GABRIEL GELLER is the Director of PR & Advertising and Manager of Wine Education for Royal Wine Corp. He is also a wine writer, critic and consultant. Reach Gabriel via Instagram @kosherwine_gg, email ggeller@royalwine.com or through his Facebook group, Kosher Wine: Sharing and Experiences.

YAEL GELLER is a wine enthusiast and co-manages the largest wine forum in the world, Kosher Wine: Sharing and Experiences, on Facebook with her husband Gabriel. Follow along on Yael’s adventures on Instagram @tigresskitchen.

SHIFRA KLEIN is a food writer, food stylist and the co-founder and editor-in-chief of Fleishigs Magazine, the world’s premier kosher food and lifestyle magazine. Shifra can be reached on Instagram @shifraklein.

SHARON MATTEN lives in Chicago and is the food writer behind koshereveryday.com, a website that is dedicated to kosher cooking. She is also the author of Shabbos Under Pressure, a cookbook dedicated to cooking Shabbos with a pressure cooker with gluten-free options for each recipe.

NAOMI NACHMAN is a private chef, video and radio show host, travel blogger, media personality and the author of the cookbooks Perfect for Pesach and Perfect Flavors. Naomi runs Kosher Chopped competitions across the world. She can be reached on Instagram @naominachman or through naominachman.com.

ANNA RAHMANAN is a New Yorkbased writer and editor whose words have appeared in Time Out New York, Newsweek, the Huffington Post and Bon Appetit, among other outlets. You can follow her on Twitter @annarahmanan or Instagram @annabyrahmanan.

ADINA SILBERMAN is trained as a dentist and is passionate about home cooking. She shares her techniques for developing kitchen staples on Instagram @ homewithadina. Adina lives in New York with her husband and two daughters.

NAPHTALI SOBEL is a culinary consultant and private chef based out of New York. With a global approach, Naphtali redefines cuisine by creating whimsical, out-of-thebox menus. He can be found on Instagram @naphtalisobel.

ADEENA SUSSMAN is the author of Sababa: Fresh, Sunny Flavors From My Israeli Kitchen. Her new book, Shabbat: Recipes and Rituals From My Table To Yours, comes out in September. The co-author of 15 cookbooks, Adeena’s three most recent collaborations were New York Times best-sellers. Find Adeena on Instagram @adeenasussman.

MELINDA STRAUSS, a Jewish TikTok creator with nearly 800,000 followers, is well known for her videos about her Orthodox Jewish religion, kosher food, her experience having Type 1 Diabetes and her family life. Find her on Tik Tok and Instagram @therealmelindastrauss or through her website melindastrauss.com.

SRULI SUBAR is a private chef who works with clients all over the world. Inspired by various cultures and cuisines, Sruli embraces any challenge, whether an intimate dinner or island getaway. Visit subarancco.com for more.

ELISHEVA TAITZ works fulltime in the corporate healthcare industry and is also a food writer, recipe developer and the editor of Fleishigs Magazine. She lives with her family in Cedarhurst, NY. Find her on Instagram @thatswhatshemade.

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OUT OF THE STRAUSSOSPHERE

PROFILE

26

Fleishigs MARCH 2023

BY: A N N A R A H M A N A N

F

ollowing food blogger Melinda Strauss on TikTok equates to more than a journey into all things kosher.

The 39-year-old cooking guru has, in fact, used her culinary expertise to introduce the world at large to what it’s really like to be an Orthodox Jew, providing a pretty rare glimpse into a proper religious life to an audience that, by her own admission, is largely

dominated by non-Jews. “My whole world has changed because of TikTok,” admits Strauss. “Kosher and Shabbat laws are the two things I get asked about the most.

People in the non-Jewish world are really fascinated by those topics.” Demand breeds content, which is why Strauss’ feed is a fluid amalgamation of videos that include a chronicling of her kosher food hauls at grocery stores, a rundown

www.fleishigs.com

PROFILE

THE STRAUSS SCHOOL: NO STRESS WITH STRAUSS of the Jewish newspapers found in the suburb of New York that her family lives in, a look at how she preps her house for Shabbat, a discussion on modesty and, of course, a whole bunch of recipes.

Also on deck: mentions about Strauss’ Savtah Adina Russak and father, Larry Russak, both of whom she credits with her initial devotion to gastronomy.

Strauss was born and raised in Seattle, right across the street from her Savtah and Saba — a living arrangement that has shaped the sort of person and cook that she is today. “Growing up, my siblings and I would always watch my Savtah cook,” Strauss remembers.

“She would make everything from scratch, including ice cream.” Savtah Adina’s relationship to food trickled down the family tree, as Strauss’ own father instilled the importance of a home-cooked meal into the minds of his children from an early age. “My mom always did the baking and comfort food and my dad did all the meat cooking,” Strauss reminisces. “As my parents have gotten older, my mom will make the challah and the cookies, but my dad will make everything else. He has taken over!” Strauss specifically recognizes her father as the one responsible for convincing her to try new ingredients and “to be willing to taste everything because you're never going to know what you like or don't like if you don't try it.” Strauss’ first foray into serious cooking followed a diagnosis of type 1 diabetes as a student at Yeshiva University's Stern College for Women.

Eventually, she opted for a career in recruiting — but that all changed after having kids and wanting to spend more time raising them, a decision that led her to start her own food blog in 2011, way before TikTok was born and right at the onset of the social media revolution. “I didn't understand the power of blogging and, back then,

it wasn't really a thing yet,” she notes. “There weren't really that many kosher food bloggers.” Fastforward over a decade and nearly 800,000 TikTok followers later, Strauss now acknowledges that a lot of the recipes she develops are actually dictated by what mostly resonates on social media. “When I first started, it was all about experimenting with new foods and encouraging people to do the same,” she explains. “I still look at those recipes and they make me smile, but one of the things I learned is that people want simple. People love cool and trendy recipes, but they want everyday recipes that they can eat for dinner every single Sunday as well.” On that pretty hefty roster of recipes is what the Internet has aptly dubbed “Nora’s broccoli,” a straight forward recipe entirely inspired by Strauss’ own daughter that only requires an oven, olive oil and a couple of spices. It doesn’t get simpler than that! Ultimately, what drives Melinda’s creativity in the kitchen is all based on her cravings for home cooked meals. When she thinks of Pesach growing up, the fondest memories she has are of the ones spent in Seattle with all of her cousins. “My grandparents had the innate ability to feed 18 of us cousins, not to mention all of the adults! We would dress up and act out plays at the sedarim,” she recalls. And the food? Savtah Adina used to bake batches upon batches of mandelbrot and meringues for Pesach and “hide” them in a closet; Melinda and her cousins would sneak up and take cookies whenever they wanted. “My grandparents brought everyone together. In food and in tradition. There’s nothing more meaningful than that.”

Whether hosting Pesach dinner at your place or going away someplace without much access to kosher food, these tips by Strauss are sure to ease the stress once the holiday rolls around: 1. Make Lists "I have a rule about any holiday: make a list and plan ahead," says the food expert, specifically recommending keeping checklists from one year to the next and starting to work on new ones a month before the holiday. "I know it's scary to think that Pesach is coming. You don't have to clean your kitchen right away, but you have to start thinking about the things you want to have in the house when you start cooking." This includes ingredients, pots, pans, utensils and more. Also, as Strauss notes, you can save a lot of money by not re-buying things you forgot you already have.

2. Start Preparing in Advance When it comes to Pesach, although cooking can only be done once a kitchen has been turned over, Strauss suggests selecting a small area of the space to kasher ahead of time. "Turn over a countertop and a burner, for example, so you can make things in advance and freeze them until Pesach," she advises. Good dishes that are easy to make and don’t require an entire culinary setup include dips, ratatouille, meatballs and even cookies (although you’ll have to turn over your oven for this one!).

3. Make a Menu "Don't wait until the week before the holiday to make your menu," says Strauss matter-of-factly to those who are hosting and therefore need to calculate how much food to make.

The tip specifically resonates with folks who don’t live in big towns and have a harder time finding kosher for Passover ingredients ahead of time.

"Since they're going to have to order stuff online in advance, they can't wait until the week before to think about their menus," she says.

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ESSENTIALS

New Products for Pesach

THE REBBE’S ROAST COLD BREW Enjoy this cold brew from The Rebbe’s Choice, available in 32-ounce bottles and made from shade-grown coffee beans grown in Guatemala, Brazil and Colombia. The high altitude at which these beans are grown gives them a rich, complex flavor profile that is sure to satisfy even the most discerning coffee drinkers.

BY : E L I S H E VA TA I T Z Every year there is an influx of new kosher products released just in time for Pesach. Oftentimes, the same products remain available year round, but Pesach is an exciting time for consumers to try new things that they may not have otherwise thought to try during the year. The following is a list of some unique new products that stood out to us — ones we

would buy again throughout the year. If you are fortunate enough to live in an area with a large kosher supermarket, you will likely be able to find most of these products. Otherwise, order online (always check Amazon!) or contact the company through their website or Instagram to find out if the product is sold near you.

TUSCANINI SPICE GRINDERS These pepper grinders are available in Peppercorn Medley, Italian Medley, Chili Pepper and Black Pepper, allowing you to grind fresh spices straight into your dishes. The peppers used are sourced from Calabria, which is situated between the Tyrrhenian and Ionian Seas. The spicy, smoky peppers are incredibly versatile and pack just the right amount of heat.

HEAVEN & EARTH TORTILLA CHIPS Made from heart-healthy cassava, these grain-free tortilla chips boast a lower calorie count and are higher in fiber and richer in nutrients than corn, making them a formidable alternative to the traditional tortilla chip. Available in three flavors: Sea Salt, Sweet BBQ and Chili Lime.

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Fleishigs MARCH 2023

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ESSENTIALS

GLUTEN FREE EASY PITA HEAVEN & EARTH DATE SUGAR AND DATE SYRUP (SILAN) Make your Pesach baking sweet and delicious with these date products made from 100% dates. Enjoy the rich, caramel-like flavor that only natural dates can provide. Plus, they're a healthier alternative to traditional sweeteners and contain no refined sugars or artificial additives.

These new kosher for Pesach pitas provide a welcome break from matzah. They bake easily and puff up like real pita — you’ll never believe they’re gluten free! For more on this brand, its founders and the other Pesach offerings, see page 66.

GOURMET GLATT VEGETABLE OIL While we recommend avocado or olive oil for your cooking and baking, at under $7 for a 48-ounce bottle, this vegetable oil, available for Pesach at all Gourmet Glatt locations, is a more affordable alternative, especially for deep frying or recipes that use a larger volume of oil.

MEAL MART SAUSAGES HEINZ KETCHUP For the first time, Heinz ketchup is now available kosher for Pesach and contains no kitniyot, so enjoy your favorite ketchup all year long.

SPRITZLY CONCORD GRAPE SELTZER Newly kosher for pesach, Spritzly combines the sweetness of concord grape juice with the bubbles of seltzer. Created to reinvent an old yet timeless classic, Spritz is a great alternative to overly sugary soda.

TUSCANINI SPARKLING LEMONADE

Meal Mart’s famous beef sausages are now kosher for Pesach! Available in Sweet Italian, Hot Italian, Mexican Chorizo and Bavarian Knackwurst.

For a refreshing drink, try this bright sparkling lemonade. Made exclusively with all-natural ingredients and Sicilian lemons, which are known for their yellow glow and exquisite tart taste, it’s an experience all its own.

BOWERY GREENS Enjoy pesticide-free, vertical farmed, kosher-certified lettuce (baby butter, romaine, crispy leaf, mixed greens, spring mix) at your Pesach table this year.

Bowery is revolutionizing the industry as the largest vertical farming company in the United States. The fresh, crisp greens are pre-washed and checked, saving kosher consumers time.

GOLDEN FLOW WHOLE MILK 8 OZ. This shelf-stable, grade A UHT, non-GMO, farm fresh milk is perfect for travel, so you can always have fresh cholov yisroel milk on the go.

MARCH 2023

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BASICS

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Basics PESACH STAPLES, ENDLESS POSSIBILITIES

MARCH 2023

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BASICS

1 Leek Fondue Yield: 2 cups

3 Sweet Crisp By: Sruli Subar

This is an elegant all-purpose spread. Use it for the Flounder Leek Fondue on page 79, over roasted meat, chicken or vegetables or use as a dip.

Heat 1 tablespoon olive oil in a large skillet over low heat. Add 5 chopped leeks, 1 minced garlic clove and 2 chopped shallots; sauté for 15 minutes. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Cover skillet and cook on low until tender, about 15-20 minutes. Transfer to a high-powered blender with 2 tablespoons chicken broth; blend until smooth.

2 Almond Ricotta Yield: 3 cups

By: Isaac Bernstein

This unbelievably simple recipe will blow your mind. It can truly pass as ricotta in both resemblance and taste. Try it with the Roasted Beet Citrus Salad on page 61 or use it to make dairy-free eggplant Parmesan.

Bring a pot of water to boil, then add 2 cups whole almonds. Lower heat and simmer, uncovered, for 20 minutes. Drain, reserving the cooking water. Transfer almonds to a high-powered blender with 2 tablespoons lemon juice and 2 teaspoons kosher salt. Blend, slowly drizzling in reserved water as needed to achieve desired consistency.

Yield: 2 cups

By: Adina Silberman

This is a sweet version of my famed chili crisp (originally featured in issue #43) and pairs perfectly with meat, like my Sweet Crisp Brisket on page 96. It also happens to be peanut-free and Pesachfriendly!

Heat 2 cups oil in a skillet over medium heat. Add 8 thinly sliced large shallots and sauté until browned and crisp. Using a slotted spoon, transfer shallots to a plate. Add 20 minced garlic cloves and 2 tablespoons grated fresh ginger to the skillet; saute until golden brown, then transfer to the plate with the shallots. Heat the oil in the skillet until hot.

In a bowl, mix ½ cup paprika, ½ cup toasted sliced almonds (optional), 2 tablespoons honey, 2 teaspoons kosher salt, 2 teaspoons freshly ground black pepper and 2 teaspoons cinnamon. Pour the hot oil over the bowl, then add the sautéed shallots, garlic and ginger. Store in an airtight container in the fridge for up to 1 month.

4 Roasted Onion

Dressing Yield: 2 cups

By: Shifra Klein

Roasting sweet onions creates such a depth of flavor. Use this dressing on the Roasted Vegetable Salad on page 60.

Cut 1 Vidalia onion into large chunks. Coat with 1 tablespoon oil and 1 teaspoon kosher salt; arrange on a baking sheet in a single layer and roast in a 400°F oven for 25 minutes.

Blend with ½ cup mayonnaise, ¼ cup oil, the juice of 1 lemon, 2 tablespoons balsamic vinegar, 1 tablespoon honey and ¼ teaspoon freshly ground black pepper until smooth.

Blend 1 cup ripe fresh mango, ¼ cup fresh lime juice (from about 2 large limes), ½ cup oil, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.

6 Sweet and Sour

Sauce

By: Melinda Strauss

This sauce is meant for the Sweet and Sour Tongue on page 106, but it's so versatile that it can be used for chicken and meat as well. Just pour it over your protein of choice, cover and braise for 2-3 hours.

7 Chili Sauce

5 Mango Dressing

By: Naphtali Sobel

Yield: 2 cups

See page 88 for this sauce recipe for the fried Chili Chicken. It can also be used as the ultimate dipping sauce for anything for the spice lover.

By: Shifra Klein

While this dressing is perfect as is for the Crunchy Fresh Salad on page 59, add 1 tablespoon honey if you prefer a sweeter flavor profile. We also used the dressing for the ultimate tuna tartare-ceviche hybrid on page 82.

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Melinda’s Family Basics: Condiments

BASICS

My father Larry Russak has a deep love of the kitchen and enjoys recreating international cuisine at home. He was thrilled to share his favorite Pesachfriendly condiments that are perfect all year round!

–Melinda Strauss 8 Shirres Yield: 1 heaping cup

By: Larry Russak

This is a term my great-grandmother made up to describe sautéed onions in oil that she would use year round and put in practically everything. It’s great in eggs, muffins, farfel, rice, kasha varnishkes, chopped liver.

Wherever you would use oil (for savory purposes, of course), you can use this!

Heat 2 cups vegetable oil in a large skillet over medium heat. Add 2 finely chopped large Vidalia onions; fry until medium brown, stirring as the edges brown. Remove from heat and let cool. Spoon into small glass jars — don’t leave any oil behind! Cover jars and store in the fridge for up to 2 weeks.

10 Thai Chili Paste

9 Schug Yield: 3 cups

By: Larry Russak

Yield: 3 cups

Homemade schug tastes so much better than store bought! My dad perfected this recipe and we use it on absolutely everything. It lasts for a while in the fridge, so make a big batch before Pesach and use it all week. It’s great on everything from meat and lamb (pair it with the lamb chops on page 99) to eggs and roasted vegetables.

By: Larry Russak

My dad learned how to make this recipe in Thailand, so it’s very authentic. Just like the schug, I love having a jar of this in my fridge at all times!

Heat 1 cup oil in a large skillet over medium-low heat. Add 8 garlic cloves, 4 dried chili pods, 4 Thai chilis, 2 minced shallots, 2 tablespoons minced lemongrass or lemon zest, 2 tablespoons minced ginger and 1 teaspoon lime zest; sauté for 2 minutes, until fragrant.

Add 2 cups shredded carrots, ¾ cup avocado oil, ¼ cup lime juice, ¼ cup kosher for Pesach soy sauce and 2 tablespoons brown sugar; simmer for 3 minutes. Let cool before refrigerating. Store in glass jars in the fridge for up to 1 month.

Using a high-powered blender on the lowest setting, blend 4 cups fresh cilantro leaves, 1 cup fresh parsley leaves, 8 large seeded and roughly chopped jalapeños, 8 seeded and roughly chopped habaneros, 8 garlic cloves, ¼ cup olive oil, ¼ cup fresh lemon juice, ¼ cup cold water, 2 tablespoons honey, 2 teaspoons cumin, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Slowly raise the speed while tamping down the ingredients until smooth. Alternatively, use a food processor. Store in glass jars in the fridge for up to 1 month.

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Adeena Sussman’s Pantry Staple:

Preserved citrus

BASICS

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Preserved Lemons Makes 3 cups

By: Adeena Sussman

Active Time: 20 minutes Total Time: 2 weeks (includes minimum preserving) Reprinted with permission from Sababa: Fresh, Sunny Flavors From My Israeli Kitchen by Adeena Sussman (2019)

Limon mosif hamon (“lemon adds a lot”), my husband always says, and it’s true: The food here just begs for a bright pop of acid, which further brings dishes to life. When lemons are at their peak in the winter months, I hoard and preserve them to last me all summer.

My favorites for preserving, a technique that has its origins in Morocco and Tunisia, are small, thin-skinned ones locals call limon sini, or Chinese lemons, for reasons that aren’t quite clear to me; the skins almost melt when preserved and the resulting preserves are almost like a savory jelly. For your purpose, standard full-sized lemons work really well. Try to find lemons that feel heavy for their size, which indicates lots of juice. Thin-skinned lemons mean less bitter pith to preserve. If you have the time, you can sterilize the jars and tops in boiling hot water, but I’ve found that washing them well in soapy hot water works just fine.

7 or 8 small lemons (2 pounds), scrubbed, plus additional lemon juice to fill 1 cup kosher salt, or more if needed 1. Wash a 24-ounce jar and its lid in soapy water and dry well. Using a sharp knife, cut an X shape into each lemon so it is quartered but not cut all the way through; it should look like an open flower that can be closed with the palm of your hand.

2. Working over a bowl, hold one of the lemons in your hand.

Pack the salt inside, close it, and fit it into the bottom of the jar. Keep working with the lemons and the salt, fitting the lemons in as tightly as possible.

3. Sprinkle more salt on the lemons as you go along. Juice will start to gush out of the lemons and fill the glass with liquid as you move your way up; this is what you want.

Continue salting and packing the lemons until the jar is filled almost to the top with lemons and lemon juice. If you need to, add lemon juice to cover and fill the jar.

4. Seal tightly, place the jar on a plate to catch leaks, and leave out in a sunny place for at least 2 weeks and up to 3 months, flipping the jar occasionally so the salt and lemon juice move around a bit. Transfer to the refrigerator, where the preserved lemons will last for up to 1 year.

To make preserved kumquats: Use the same scoring and salting method used for the lemons above, filling the jar up to the top with lemon juice. Preserve using the same method as above.

To make preserved lime slices: Layer the lime slices with kosher salt in a jar, then fill the jar to the top with fresh lime juice. Preserve using the same method as above.

Preserved Lemon Paste Makes 1½ cups

By: Adeena Sussman

Active Time: 5 minutes Total Time: 5 minutes Reprinted with permission from Sababa: Fresh, Sunny Flavors From My Israeli Kitchen

by Adeena Sussman (2019)

Just trust me and make this. It’s almost like preserved lemon aioli if you blast the blender enough, creamy and salty and just begging to be put on fish and sandwiches.

Softer preserved lemons work best here.

1

1 ½

cup Preserved Lemons (2 large preserved lemons, recipe above, or storebought), seeds removed, roughly chopped teaspoon sweet paprika cup extra-virgin olive oil

Combine the lemons and paprika in a blender or the small bowl of a food processor, turn on the machine, and drizzle in the olive oil until the mixture is creamy and emulsified, 1 to 1½ minutes. If you have a NutriBullet-style blender or attachment, just mix everything together and whirr for about 15 seconds for a super creamy spread; if you want to keep it low-tech, you can just chop the preserved lemons by hand as small as you can, drop them in a bowl, add the paprika, then whisk the olive oil in slowly. It’ll be chunkier, and you’ll have to whisk again with a fork before using, but it’s still delicious.

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Just trust me and make this.

BASICS

Photograph by Dan Perez for Sababa by Adeena Sussman MARCH 2023

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matzah fish board

BASICS

MATZAH FISH BOARD: With so many Yom Tov and Shabbat meals in a short period of time, a light lunch can be so refreshing. Put together a spread with matzah (or crackers), soft or hard-boiled eggs, a variety of fish like lox, sardines or high-quality tuna (preferably packed in oil!), condiments like schug and shirres (page 35) and accompaniments like capers, red onions, sliced radishes and avocado. If serving a dairy lunch, add butter, cream cheese or almond ricotta (page 34) for a creamy non-dairy element. Guests can mix and match and will rejoice in the casual, yet filling, meal.

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CELEBRATE

PESACH

BENEATH THE PALMS Rabbi Eli Mansour

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Special performance by Pesach Program Features: Elon Gold A luxury lavish tea room with world-class dining by Chef Shimi Alon, A wide offering of exclusive activities, beautiful Davening, A Kumsitz Concert with Yaakov Shwekey, and inspiring lectures by Rabbi Eli Mansour.

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BASICS

P O M EG R A N AT E M O L ASS E S :

One Ingredient, Endless Options

10

ways to use pomegranate molasses:

BY: C H A N I E A P F E L BAU M POMEGRANATE MOLASSES IS A SYRUP THAT’S COMMONLY USED IN MIDDLE EASTERN CUISINE. IT’S MADE FROM REDUCED POMEGRANATE JUICE, SUGAR AND LEMON JUICE, BUT CAN ALSO BE INFUSED WITH OTHER LAYERS OF FLAVOR. ITS SWEET AND SOUR PROFILE ADDS A TANGY TWIST TO EVERYTHING FROM MEATBALLS TO COCKTAILS.

Spiced Pomegranate Molasses Yield: Approximately 1½ cups

EDITOR’S NOTE: For wide strips of lemon zest, use a Swiss/Y-peeler (from brands like OXO or Kuhn Rikon).

Add 4 cups pomegranate juice, ½ cup sugar, 3 strips lemon zest, the juice of 1 lemon, 1 cinnamon stick, 4 cloves and 4 black peppercorns to a saucepan over medium-high heat. Bring to a boil and stir until sugar dissolves. Lower heat and simmer until syrup coats the back of a spoon, about 1 hour.

1. Mix with tomato paste and use it to glaze meatballs, kofta or roast beef.

2. Drizzle over roasted vegetables like beets, Brussels sprouts, cauliflower or zucchini.

3. Swirl into dips like muhammara and babaganoush.

4. Whisk into salad dressing; it pairs especially well with red wine vinegar.

5. Mix with oil, honey, minced garlic, orange zest, orange juice and chili flakes and use it to glaze chicken or salmon.

6. Reduce until thickened and use it to glaze grilled chicken or steak.

7. Stir into grains like quinoa.

8. Mix into seltzer for a refreshing drink.

9. Drizzle over cheesecake and garnish with pomegranate seeds.

10. Mix into yogurt with your favorite fruits and nuts.

Chanie Apfelbaum is a recipe developer, food photographer and author of the bestselling cookbook, Millennial Kosher (2017), and just released her newest cookbook, Totally Kosher. She is a contributing writer to Fleishigs Magazine and has been featured in The New York Times, The Wall Street Journal and more. Chanie shares her love of food, family and tradition through interactive cooking demonstrations and workshops to audiences worldwide. Follow her culinary adventures on Instagram @busyinbrooklyn or through her website busyinbrooklyn.com.

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CULINARY SCHOOL

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NAPHTALI SOBEL IS A PRIVATE CHEF BASED OUT OF NEW YORK WHO HAS SPENT YEARS COOKING FOR CLIENTS BASED ON THEIR VARIOUS NEEDS. ONE OF HIS SPECIALTIES IS BRINGING INTERNATIONAL FLAVORS TO THE PESACH TABLE. HE SHARED HOW HE IS ABLE TO COOK A VARIETY OF INTERNATIONAL CUISINES LIKE MEXICAN, CHINESE AND VIETNAMESE DURING PESACH. BEYOND HIS TIPS, HE ALSO PROVIDED FOUR AMAZING FLAVOR-PACKED RECIPES THROUGHOUT THE ISSUE.

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CULINARY SCHOOL

3.

Tip

Tip

1.

RESEARCH YOUR OPTIONS

THINK OUTSIDE THE BOX

2.

Tip

Use ingredients in creative ways. I add kosher for Pesach nori, for example, to the most classic Pesach crêpe recipe (page 72). Almost every single Ashkenazi family has a version of the potato starch-egg crêpe that is then repurposed throughout the holiday for noodles and blintzes. Here nori is blitzed into the batter to bring a whole new flavor profile to Pesach pho.

You’d be surprised what you can find beyond the kosher supermarket. For example, most whole ingredients that are not kitniyot are widely acceptable.

Therefore, I source whole spices and create my own blends. The five spice blend, which I use for pho, is a unique Chinese spice blend of star anise, fennel (see note), cloves, Sichuan peppercorn and cinnamon. It’s wonderful in soup, but also works well in marinades for meat, chicken or fish.

NUTS ARE YOUR FRIEND Beyond roasting, candying and making nut butters, use nuts (like cashews or almonds) to make a variation of tahini/hummus (which is kitniyot) or non-dairy cheese (Chef Isaac’s almond ricotta on page 34 is the perfect example).

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Add 5 whole star anise pods, 1 cinnamon stick, 2 teaspoons Sichuan or black peppercorns and 1 teaspoon whole cloves to a dry pan over medium heat. Toast for 2-3 minutes, until fragrant.

Set aside to cool, then blend in a spice grinder. Store in an airtight container in a cool, dry place for up to 6 months.

• If you can’t find certain spice blends for Pesach, they’re usually fairly easy to recreate on your own. For example, you can use a combination of cayenne pepper and smoked paprika to create your own chipotle powder.

• Pereg Shawarma spice blend is my secret weapon to create an instant curry base because the spices are similar. Simply sauté some onions and any other aromatics in a skillet over medium-high heat. Add shawarma spice, protein of choice (like cubed chicken breast) and broth. Bring to a boil, then simmer and finish off with some coconut milk. You can also use it to make shawarma.

5.

Tip

Yield: ¼ cup

USE SPICES CREATIVELY

HORSERADISH IS THE NEW MUSTARD Most of us are left with extra ground horseradish after the Sedarim are over.

The sharp flavor works wonderfully in salad dressings, braised meats or even as a condiment instead of mustard.

6.

Tip

Homemade Five Spice

4.

Tip

Note about fennel seeds: Fennel seeds are part of authentic five spice blends, but can be a problem for many on Pesach. Some use fennel pollen instead, which is fine according to the OU, but you can also omit it entirely because star anise has subtle fennel notes as well.

CULINARY SCHOOL

CHOCOLATE, TEA AND COFFEE BEYOND DESSERT For centuries, chocolate has been used to add a deep richness to dishes (like mole) in Mexican cuisine. Dark bittersweet or unsweetened chocolate really can add wonderful flavor to sauces and braises. The same can be said for coffee and tea. In fact, some barbecue pitmasters use coffee as a secret ingredient in barbecue sauce and Asian cuisine has used tea for smoking, braising and saucing.

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SOUPS

soups MIRACLE ONE-BOWL MEALS

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SOUPS

Soups for the soul

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SOUPS

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SOUPS

Pho Serves: 10-12

By: Naphtali Sobel

FOR THE BROTH: 12 cloves garlic 4 shallots, peeled 1 (4-inch) knob ginger, peeled and sliced 2 star anise pods 2 cinnamon sticks 1 teaspoon cloves 1 tablespoon coriander seeds 2 bay leaves 1 bunch scallions 4 pounds beef neck bones 2 marrow bones 1 pound knee bones (optional) 2 stalks celery 1 large carrot ½ bulb fennel with fronds intact 12 cups water, as needed 2 tablespoons Kosher for Pesach soy sauce 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper FOR THE PHO TOPPINGS: Enoki mushrooms Fresh herbs, such as mint and Thai basil Lime wedges Shredded carrots Thinly sliced steak Nori Noodles (recipe follows)

1. Add garlic, shallots and ginger to a Dutch oven or large pot over medium-high heat. Cook until charred on all sides; move to one side of the pot. Add anise pods, cinnamon, cloves, coriander seeds and bay leaves; toast until fragrant.

Zucchini Mushroom Soup

2. Using tongs, hold scallions over an open flame until charred, then transfer to the Dutch oven.

Reprinted with permission from Perfect for Pesach by Naomi Nachman (2017)

3. Add bones, celery, carrots and fennel.

Add enough water to completely cover bones and vegetables. Bring to a boil, then lower heat and skim the top of the soup.

4. Add soy sauce, salt and pepper.

Simmer, covered, for 12 hours. Serve with toppings of choice.

Nori Noodles Serves: 10

Serves: 10-12

This soup gets its richness from the mushrooms and its creaminess from the zucchini. It is the perfect recipe to celebrate the natural flavors and textures vegetables have to offer.

1 2 5-6 4-6

By: Naphtali Sobel

Add 2½ sheets of nori to a food processor and pulse until fine; set aside in a bowl.

Add 6 eggs, ½ cup water, 3 tablespoons potato starch, 2½ tablespoons oil and ¼ teaspoon kosher salt and blend until smooth. Add nori powder and mix to incorporate. Heat ½ teaspoon oil in a crêpe pan over medium heat. Add ¼ cup batter to the pan and cook for 2-3 minutes, until set. Flip and cook on the other side for 1-2 minutes. Repeat with remaining batter. Roll crêpes and cut into noodles.

By: Naomi Nachman

2

1 ¼

large onion, diced tablespoons olive oil cups cremini or baby bella mushrooms, sliced medium zucchini, washed, with peel, cut into chunks medium potatoes, peeled and cut in chunks Water or vegetable stock tablespoon kosher salt, or to taste teaspoon white pepper, or to taste

1. In a large (10-quart) soup pot, heat the olive oil over medium heat.

Add onions; sauté for a few minutes until they begin to soften.

2. Add mushrooms; sauté for a few more minutes. Add zucchini and potatoes.

3. Add enough water to fill pot to just under vegetables. Don't add too much liquid, or soup will be too watery. Bring soup to a boil; reduce heat. Simmer until vegetables are soft, approximately 45 minutes.

4. Use an immersion blender to process soup for a full 3 minutes, until smooth. Season with salt and pepper, to taste.

C O O K’S T I P:

• To make the fried mushroom garnish, fry slices of mushrooms in olive oil until crispy. Place onto soup just before serving.

• If you can't find cremini or baby bella mushrooms, use white mushrooms or an assortment of your choice.

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SOUPS

Photograph by Miriam (Pascal) Cohen for Perfect for Pesach by Naomi Nachman

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SOUPS

golden, rich and gorgeous 54

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SOUPS

Overnight Chicken Soup (with a Yemenite Option) Serves: 10-12

By: Adeena Sussman

Reprinted with permission from Sababa: Fresh, Sunny Flavors From My Israeli Kitchen by Adeena Sussman (2019)

This is the way my late mom, Steffi, used to cook her chicken soup: overnight for at least 12 hours, sometimes longer, until the soup turned golden, rich, and gorgeous.

The chicken, wrapped in cheesecloth, gives everything it has to the soup. It defies logic, but the meat, and even the whole vegetables that simmer alongside it, emerge in shockingly good shape. Since we kept the Sabbath and had a low flame on our stove for warming food, the idea of going to sleep with a soup simmering away gives me great comfort; if it doesn’t inspire the same feelings in you (no judgment), start the soup early in the morning, turn it off before you go to bed, then let it cool overnight on the stovetop before refrigerating. Since Yemenite hawaiij improves everything, I give you the option to add some in the last few hours of cooking; it will lend the most wondrous mildly spicy flavor and sunshiny hue to your broth.

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1 2

Photograph by Dan Perez for Sababa by Adeena Sussman

whole 3-to 4½-pound chicken* medium carrots, trimmed and peeled large celery stalks, halved lengthwise medium onions, peeled but left whole medium parsnip, trimmed and peeled medium turnip, trimmed and peeled garlic cloves whole bunch fresh dill, tied into a bundle with kitchen twine tablespoon kosher salt tablespoons hawaiij (optional) One 1-inch piece peeled ginger root (optional)

1. In a very large (at least 8-quart) stockpot*, arrange a large, overhanging double layer of cheesecloth. Place the chicken in the center of the cheesecloth and tie the cheesecloth into a knot so the chicken is totally enclosed. Add the carrots, celery, onion, parsnip, turnip, and garlic, cover with 3 inches of cold water, bring to a vigorous boil over high heat, and boil, skimming and discarding any scum, 15 to 20 minutes.

2. Reduce the heat to a simmer, add the dill, and cook, checking every so often that the soup is moving with very small bubbles—almost like a tide washing in—but not boiling.

After about 2 hours, add the salt.

It should taste delicious and salty, like soup should taste. Cover with a tight-fitting lidand cook for a total of 12 hours, either a whole waking day or overnight. Occasionally, skim off the fat from the top (it’s easy to do when the flame is so low; the fat pools on the top). Put that fat and broth with it in a bowl in the fridge; when it hardens, tip the bowl back into the soup; the broth slips out from underneath the disc of fat, which I use as schmaltz (chicken fat).

3. If you’re going Yemenite, add the hawaiij and ginger 2 hours before you’re done cooking the soup. When ready to serve, remove and discard the dill. Remove the chicken to a bowl, cut the cheesecloth open to help it cool, then tip any broth back into the soup. Strip off and discard the skin and cheesecloth. Take all the meat off the bones. Discard the bones. Portion the meat out into bowls with the broth and vegetables (leave them whole, or cut them into large pieces if you like). Season with more salt if needed. * If you don’t have an 8-quart pot, use a 6-quart pot. Start with a 3-pound chicken and use 2 carrots, 1 celery stalk, and 1 medium onion.

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SALADS

BY: S H I F R A K L E I N P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

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SALADS

PRODUCE SEASON PESACH IS THE SEASON THAT HIGHLIGHTS THE BEAUTY OF PRODUCE, AND THIS SALAD SECTION IS A TRUE CELEBRATION OF THE FLAVORS AND TEXTURES OF PRODUCE. TEXTURE. One of the greatest salad tips I have learned from chefs is the magic of various shapes and textures. A julienned apple, for example, hits differently than a thin wedge or small dice. Each type of cut has a different impact on the end result to how a salad will taste and feel when eating it.

Sabre Honorine salad set available for purchase from bluecashewkitchen.com

ARRANGEMENT. Arranging rounds of a fruit or vegetable can be visually appealing for a salad, especially one served on a shallow platter. The Roasted Beet Citrus Salad, for example, looks stunning when displayed this way.

FRESHNESS. Using fresh herbs in a salad creates such a wonderful, fresh depth of flavor. This is a classic move that goes back centuries to salads like tabbouleh that mix crunchy fresh vegetables with lots of fresh herbs. Feel free to experiment with different herbs this Pesach season.

DRESS UP DRESSING. Using produce as the base for dressings, such as mango for the Crunchy Fresh Salad and onions for the Roasted Vegetable Salad, create very unique dressings that taste amazing and are packed with a bit of extra nutritional value and pizzazz.

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SALADS

Crunchy Fresh Salad Serves: 4-8

This salad is all about different textures and herbaceous flavors (use whichever herbs you have on hand). The dressing is incredible and showcases what you can do with minimal ingredients.

4 1 1 1 ½ ½

cups mixed greens and/or endive green apple, julienned small jicama, julienned (about 1 cup) ripe avocado, cubed cup fresh cilantro leaves cup fresh mint leaves Mango Dressing (page 34)

Arrange greens, apples, jicama, avocado and herbs on a platter.

Drizzle with dressing and lightly toss.

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SALADS

Roasted Vegetable Salad Serves: 4-8

This salad is so bulked up, it can be served as an appetizer as well. The dressing is one of a kind and can be used as a fun dip for fish, chicken or crudités.

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½

sweet potatoes, sliced shallots, halved tablespoons oil teaspoon kosher salt cups radicchio or assorted greens Roasted Onion Dressing (page 34) cup dried cherries

½

cup toasted pecans

1. Preheat oven to 400°F. Toss sweet potatoes and shallots with oil and salt; arrange on a baking sheet in a single layer and roast for 30 minutes, until tender and golden brown.

2. Lightly toss greens with dressing.

Top with roasted sweet potatoes, roasted shallots, dried cherries and pecans.

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SALADS

Roasted Beet Citrus Salad with Almond Ricotta Serves: 6

This salad is a true beauty. All of the elements can be prepped in advance and come together in a stunning way. Serve as a salad or appetizer course. You can also serve this at a dairy meal with store-bought ricotta (or save the idea for Shavuot!). For an even nicer presentation, use a combination of golden and red beets.

4 ⅓ 1 1½ 1 1 1 ⅓

medium beets cup extra-virgin olive oil, divided teaspoon kosher salt, plus more to taste cups Almond Ricotta (page 34) orange, peeled and thinly sliced small grapefruit, peeled and thinly sliced cup loosely packed fresh basil leaves cup toasted hazelnuts, chopped Freshly ground black pepper, to taste

1. Preheat oven to 350°F. Place each beet on a large square of foil, then drizzle each beet with about 1 teaspoon olive oil and ¼ teaspoon salt.

2. Wrap tightly and place beets on a baking sheet; bake for 1 hour, until fork tender.

When cool enough to handle, thinly slice the beets.

3. Spread ricotta on a platter. Top with sliced beets and sliced citrus.

4. Drizzle with remaining olive oil and top with basil and hazelnuts. Season with salt and pepper, to taste.

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Have your model number?

We have your (Pesach) part.

Yes! It’s time to think Pesach.

Purchase a full replacement kit with everything you need.

Replacement grates, knobs, and racks are in stock.

Order your replacement parts in 2 easy steps: 1. Locate your model number.

In most range ovens, this is located on the frame of

the storage drawer.

2. For the fastest ordering, go to townappliance.com.

If you are unable to, then call us.

Go to the go-to.

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Let’s make this even easier.

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Step 2. Order your parts online

Step 3. Receive your parts shipped to your door or prepared for order pickup at the TA warehouse.

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Chani Shusterman FOUNDER AND CEO OF CALIFORNIA GOURMET californiagourmet.net @californiagourmet Kosher Certification: OK and Tartikov

THREE OF A SPECIAL KIND BY: S H I F R A K L E I N A N D E L I S H E VA TA I TZ

We had the privilege of interviewing women who have made impressive strides in their respective industries, bringing unique, high-quality food to the market for Pesach and all year round.

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WHEN CHANI SHUSTERMAN SAW A VOID IN THE DAIRY-FREE CHOCOLATE MARKET, SHE KNEW THE OPPORTUNITY WAS HERS FOR THE TAKING.

How did your company get started?

I started California Gourmet in 2014, right around the time when Trader Joe’s switched their chocolate chips to dairy equipment and the kosher certifying agency added the “dairy” distinction to the packaging. At the time, there was no other high-quality, dairy-free, allergen-friendly brand on the national market. We researched several different international companies and taste-tested dozens of chocolate formulas.

What sets California Gourmet apart?

We use imported Belgian chocolate that is premium in quality, rich in taste and creamy in texture. The chocolate is manufactured and processed in a dairy- and nut-free facility, so there is no risk of cross contamination. We also happen to have excellent customer service — it’s impossible to not be happy when dealing with chocolate.

What do you currently offer?

We offer a wide variety of chocolate chips, chocolate micro-mini-chips and chocolate chunks, ranging from 45% cocoa to 100% cocoa. Our soy-free Pesach chocolate chips (sold in the blue bags) won the Kosherfest New Product award in the Pesach category in 2015; all of the products, including the Passover chocolate chips, are available in stores and online all year long.

Where are your products sold?

Our products are available in 300+ stores in six countries so far — USA, Canada, Mexico, England, Panama and Australia — and we plan to be available in Israel in time for Pesach! California Gourmet is also available online, both on our website and Amazon, from six-pack shipments to 4,000 pound bulk quantities! We offer wholesale to distributors, bakeries, ice cream shops, restaurants, caterers, hotel programs, etc. I am especially proud that many of our bulk orders come from Chabad emissaries around the world who bulk order for the surplus of guests they typically have!

www.fleishigs.com

INTERVIEW

Batya Kahan FOUNDER OF BATYA’S KITCHEN batyaskitchen.com @batyaskitchen Kosher Certification: Rabbi Aaron Mendelson

BATYA KAHAN IS JUST AS PASSIONATE ABOUT PESACH AS IS SHE IS ABOUT HER CLIENTS' COMPLETE SATISFACTION.

How did your company get started?

I’ve always loved hosting and gathering friends and loved ones around the table. I appreciate every opportunity I have to help people and wanted to create a catering company that offered high-quality food, whether for events (small or large), Shabbos or Yom Tov. We’ve been doing just that for the past 16 years! We offer a variety of dishes — appetizers, soups, main dishes, side dishes, kugels, desserts, you name it! We have traditional dishes to please the heimish palate, like gefilte fish and kugel, and elegant dishes for the more sophisticated palate, like standing rib roast and lemon mousse.

What sets Batya’s Kitchen apart?

We offer year-round fresh Shabbos food. Our shipping process enables us to reach customers nationwide, so whether you are making a simcha far from home, want to send a meal to a new mom across the country or are renting a house for Pesach, we have you covered. Our ordering process is simple and can be fully done on our website.

What are you known for and what are some of your best sellers?

Pesach (and most Yomim Tovim) is our high season.

My clients appreciate my homestyle, traditional recipes that taste like they came from your own ovens. Our best sellers are chicken soup, potato kugel, cocktail meatballs, chicken poppers, capons and of course our apple crisp and chocolate mousse.

What is something unique you pride yourself on?

We love to make kids happy. I even cater to them by offering camp packages for kids that parents can send to sleepaway camp as a surprise (i.e. chicken fingers, fire poppers, franks in blanks, cookies, etc.).

We also have options for gluten-free kids as well (visit batyaskitchen.com/camp for more). When I cater events, I always make sure to feed the kids first! Another thing I pride myself on is our quality control. We work very hard to ensure perfect, consistent products. Customers appreciate not only the delicious food, but the pristine and clearly labeled packaging as well.

What are some kitchen tools you can’t live without?

My office manager, Rivki Brull; my bakers; and my chefs. I’m only great because of my amazing staff!

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INTERVIEW

Esther Anzaroot and Lily Mishaan Nissim FOUNDERS AND CEOS OF GLUTEN FREE EASY gf-easy.com @glutenfree.sy Kosher Certification: Kof-K and Tartikov

ESTHER ANZAROOT DISCUSSES HER UNIQUE BRAND, WHICH IS SHAPING THE PESACH BAKING MARKET AND OPENING DOORS TO THOSE WITH GLUTEN INTOLERANCE ALL YEAR LONG.

How did Gluten Free Easy start?

When my son brought his Ashkenazi girlfriend home, she announced that she was gluten-free. I was so anxious for her to taste the food of our Syrian culture, which plays such an important role, so I experimented with traditional recipes and adapted them. We test recipes for a good six months — if we won’t eat it, we absolutely won’t sell it. We are committed to product development and will make batch after batch, tweaking recipes as needed until they are perfect.

How has your business grown?

My partner, Lily Mishaan Nissim, and I started out in my home kitchen. We advertised on social media and knew right away how strongly these glutenfree products were needed and appreciated. We also offered kosher for Pesach products because we excel at wheat-free appetizers anyway! Eventually, we moved into a commercial kitchen and now utilize a co-packer. We are available in many kosher

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grocery supermarkets nationwide. We are also now collaborating with Abeles & Heymann — what better pairing with our puff pastry than deli and hot dogs!

What is your best selling product year round and for Pesach?

Our puff pastry sheets and squares are the most demanded products all year long. For our Pesach line, however, we developed an entirely new flour blend (which is kitniyot-free and made with almond flour), which we are very proud of. For Pesach, we offer puff pastry squares, puff pastry sheets, pita and mini pizza rounds, all of which are pareve.

What are you most passionate about?

We want to give the gluten-free consumer the tools to make delicious foods geared towards their cultures and tastes. We especially sympathize with children and work tirelessly to help them feel included. Food is one of life’s greatest pleasures and everyone deserves to enjoy it!

www.fleishigs.com

ENHANCING YOUR SIMCHAS YOM TOV AS YOUR WALLS TELL THE STORY OF YOUR HEART

Custom abstract & modern Jerusalem-theme paintings by acclaimed artist Gitty Fuchs 718.977.5266

gittyfuchs.com

gfuchsgallery@gmail.com

New in Yerushalayim !! Meet the artist by appointment

‫בס’’ד‬

LIVING IN FLORIDA? RELOCATING? VISITING? NO ONE SHOULD GO THROUGH A MEDICAL JOURNEY ALONE. SAVE THIS NUMBER

305-676-HEAL hhflorida.com • support@hhflorida.com

Medical referrals Patient advocacy Hospital visitation and support Kosher rooms and meals Chessed apartments Post-hospitalization guidance

SERVICING SOUTH FLORIDA COMMUNITIES AND BEYOND

sides

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WE’RE DROPPIN' MORE THAN BEETS

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Quinoa Fried Rice Serves: 8-10

By: Naphtali Sobel

Use any vegetables you have on hand to customize this dish to your liking.

3 2 ½ 5 3 1 ½ ½ ½ ¼ 1 1

cups water cups quinoa cup vegetable oil, divided eggs, beaten cloves garlic, minced (1-inch) knob ginger, minced cup finely diced onion cup julienned carrots cup julienned zucchini or asparagus cup kosher for Pesach soy sauce tablespoon consommé powder teaspoon white pepper

1. Add water to a medium pot over high heat. Bring to a boil, then add quinoa. Lower heat and simmer, covered, for 20-30 minutes.

2. While quinoa cooks, heat 2 tablespoons oil to a skillet over medium-high heat. Add eggs and scramble until cooked through, 3-5 minutes; set aside.

3. Heat remaining 6 tablespoons oil to the skillet. Add garlic and ginger and sauté until fragrant, 20-30 seconds. Add onions and sauté for another minute. Add carrots and zucchini and sauté for another 2 minutes.

4. Add cooked quinoa, soy sauce, consommé, pepper and scrambled eggs. Sauté for 2-3 minutes, until toasty and fragrant.

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Stuffed Zucchini Serves: 8

By: Melinda Strauss

I make my Savtah’s recipe for stuffed zucchini all year round, with bread crumbs in lieu of the matzah meal. To make it gluten-free (and non-gebrokts), use gluten-free panko bread crumbs, which are easy to find now for Pesach.

1 ½ 5 ½ ½ ¼ 2 2 1 1 1 ¼

tablespoon oil pound cooked ground beef zucchini cup tomato sauce, plus more more for topping cup matzah meal cup mayonnaise teaspoons dried onion flakes teaspoons dried parsley flakes teaspoon dried oregano teaspoon kosher salt teaspoon lemon juice teaspoon freshly ground black pepper

1. Preheat oven to 350°F. Heat oil in a skillet over medium-high heat. Add ground beef and cook until browned, breaking up with a wooden spoon, about 6-7 minutes.

2. Cut each zucchini in half crosswise, scoop out the flesh and reserve. Place hollowed zucchini in a baking dish.

3. Coarsely chop the reserved zucchini flesh and mix with the remaining ingredients. Spoon into the hollowed zucchini and top with a little more tomato sauce. Cook, uncovered, for 30 minutes, until tender.

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Egg Rolls Serves: 12-16

By: Naphtali Sobel

For the wrappers, use this traditional savory crêpe recipe that is a must for the holiday and can be used for many other things, such as Pesach noodles for soup. What makes these crispy egg rolls, however, is the coating, but feel free to serve in the crêpes as is. The crêpe recipe yields about 30 crêpes.

FOR THE FILLING: 1 (16-ounce) package coleslaw mix ½ small onion, thinly sliced 6 cloves garlic, minced 1 (1-inch) knob ginger, minced ¼ cup oil 1 (6-ounce) package pastrami, thinly sliced 2 tablespoons cashew or almond butter (optional) 1 tablespoon kosher salt 1 tablespoon consommé powder 2 teaspoons sugar 1 teaspoon white pepper

FOR THE CRÊPES: 12 eggs 1 cup water 6 tablespoons potato starch ⅓ cup oil, plus more for cooking ½ tablespoon kosher salt FOR THE COATING: 4 eggs 1 cup potato starch 1-2 cups kosher for Pesach seasoned bread crumbs 3-4 cups oil, for frying

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1. Preheat oven to 350°F. Mix coleslaw, onions, garlic, ginger and oil. Arrange on a baking sheet and cook for 10-15 minutes, until softened and slightly steamed. (You don’t want to cook it down or add color.)

Set aside to cool, then add pastrami, cashew butter (if desired), salt, consommé, sugar and pepper.

2. For the crêpes, whisk or blend all ingredients until well combined. Heat a crêpe pan or nonstick skillet over medium heat and lightly coat with oil. Add ¼ cup batter to the pan and cook for 2-3 minutes, until set. Flip and cook on the other side for 1-2 minutes. Repeat with remaining batter.

3. Place about ½ cup filling along the center of each crêpe. Bring the bottom portion over the filling, tuck in the sides, then continue rolling up.

4. For the coating, create a dredging station: in one bowl, whisk egg and potato starch until well combined and place bread crumbs in a second bowl. Dredge egg rolls in the egg, then coat in breadcrumbs on all sides.

5. Heat oil in a skillet over medium heat.

Fry egg rolls until golden brown.

www.fleishigs.com

Happy holidays from Carmel Winery

The leading kosher winery in Eretz Israel

‫ו‬ ‫ז‬ ‫ח‬ ‫ט‬ ‫י‬

‫א‬ ‫ב‬ ‫ג‬ ‫ד‬ ‫ה‬

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Smashed Potatoes with Herb Sauce Serves: 4

By: Adina Silberman

This roasted potato dish goes well with any protein, from chicken and fish to meat like the Balsamic Short Ribs on page 95. Don’t forget to spoon a generous amount of herb sauce over it for the perfect pairing. The herb sauce can be served on its own as well or with a variety of proteins.

FOR THE SMASHED POTATOES: 3 pounds Yukon Gold or red potatoes Water, to cover ½ cup olive oil 2 teaspoons paprika 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper FOR THE HERB SAUCE: ½ cup fresh parsley leaves 2 cloves garlic ¼ red onion 1 tablespoon diced jalapeño ½ cup olive oil Juice of 1 lemon ½ teaspoon paprika ½ teaspoon kosher salt 1. For the smashed potatoes, add potatoes to a pot and cover with cold water. Bring to a boil and cook for about 20 minutes, until potatoes are fork tender; strain and let cool slightly.

2. Preheat oven to 450°F. Once potatoes are cool enough to handle, arrange potatoes on a parchment-lined baking sheet and use the back of your hand or a cup to flatten each potato.

3. Drizzle potatoes with olive oil and season with paprika, salt and pepper.

Roast for 45 minutes, until crispy.

4. For the herb sauce, pulse parsley, garlic, red onion and jalapeño in a food processor until finely chopped.

Transfer to a bowl and stir in olive oil, lemon juice, paprika and salt.

5. Arrange roasted potatoes on a platter and drizzle generously with herb sauce.

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Because spring shouldn’t just feel great...

it should taste great!

From fresh peas and green beans to tender lettuces and greens, from bright rhubarb and sweet melons, to cherries, berries and more, the best of spring’s colorful bounty is now available at Gourmet Glatt.

And for super convenience and peace of mind, check out our extensive and ever-growing selection of pre-checked produce.

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Shop online at GourmetGlattOnline.com

/gourmetglatt

T: 732-961-1700

FISH

h

s i

f

NOT A GEFILTE IN SIGHT

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FISH

Flounder Leek Fondue Serves: 6

Pickled Salmon Serves: 7-10

By: Melinda Strauss

When I asked my cousins (all 18 of us) which of our Savtah's Pesach recipes stood out from childhood, this was one of the top five! Pickled salmon was, and still is, a Pesach staple for many of us.

By: Shifra Klein

My approach to Pesach is to start with flavor-packed condiments. I literally spend a day making basics to stock my fridge and then use them as building blocks to create delicious food all throughout the week. Sruli Subar’s leek fondue is one such condiment. I love serving it with steak, but this year I tried it with fish and it was simply outstanding. ¼ 2 6 ½ ¼ 1-2

cup olive oil, divided cups Leek Fondue (page 34), divided (6-ounce) sole or flounder fillets teaspoon kosher salt teaspoon freshly ground black pepper lemons, thinly sliced Chopped fresh parsley, for garnish

1. Preheat oven to 400°F. Drizzle 2 tablespoons of olive oil in a baking dish, then add 1 cup leek fondue.

2. Nestle the fish into the leek fondue and season with salt and pepper. Drizzle remaining 2 tablespoons olive oil over the fish and top with remaining 1 cup leek fondue.

3. Scatter lemons around the fish.

Roast for 10-15 minutes. Garnish with fresh parsley.

2 1 ¾ ½ ¼ 3 2 2

cups tomato juice cup water cup vinegar cup sugar cup lemon juice carrots, chopped onions, sliced tablespoons pickling spice 7-10 (6-ounce) salmon fillets 1. Add tomato juice, water, vinegar, sugar, lemon juice, carrots, onions and pickling spice to a pot over high heat.

Bring to a boil.

2. Add salmon, then lower heat and simmer, covered, for 12 minutes. Remove from the heat and let cool. Serve salmon with the sauce.

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Lemony Salmon with Fennel and Orange Salad Serves 4

By: Adeena Sussman

Active Time: 10 minutes Total Time: 30 minutes Reprinted with permission from Sababa: Fresh, Sunny Flavors From My Israeli Kitchen by Adeena Sussman (2019)

This is winter dinner, Tel Aviv–style. During the rainy season in January and February, I like to create meals that bring sunshine into the kitchen. I basically created Preserved Lemon Paste for this purpose: to cover a whole side of creamy salmon with something that could stand up to its richness. While the salmon cooks, make the fennel salad, filled with juicy citrus. By the time the salad’s done, the salmon will be about ready to take out of the oven.

SALMON One 2-pound salmon fillet, skin on ⅔ cup Preserved Lemon Paste (page 36) Paprika and thin preserved lemon slices (page 36), for garnish FENNEL SALAD 1 medium orange 1 medium blood orange 3 tablespoons freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil 1 large head fennel Kosher salt and freshly ground black pepper to taste 1. Arrange a rack 4 to 6 inches from the broiler and preheat the oven to 300°F. Arrange the salmon in a baking dish, spread with preserved lemon paste, scatter with paprika and lemon slices, and bake until the salmon is just cooked through, 20 minutes. Turn on the broiler and broil until the lemon paste is slightly golden, 2 to 3 minutes.

2. While the salmon is baking, make the salad. Using a sharp knife, cut the top and bottom of the oranges off, stand the oranges on a cutting board, and cut the peel and rind from the oranges, following the shape of the fruit and trying to cut off as little of the flesh as possible. Squeeze any small amounts of juice from the rind pieces into a bowl and discard the rind. Hold an orange in your hand over the bowl. Using a sharp paring knife, cut between the white membranes that divide the flesh of the orange wedges. Release the orange flesh into the bowl, discarding as many pits as you can. Squeeze any extra juice out of the remaining web of orange membranes and discard. Repeat with the second orange.

3. Whisk in the lemon juice and olive oil. Trim and discard the stalks from the fennel, but remove and reserve the fennel fronds. Halve the fennel through its core, then use the tip of the knife to cut out and discard the white inner core; thinly slice the fennel. Add the fennel to the bowl, and gently toss to coat with the dressing. Season with salt and pepper and garnish with fennel fronds. Serve the salmon with the salad.

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FISH

Photograph by Dan Perez for Sababa by Adeena Sussman

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Thai Branzino Serves: 2-4

By: Shifra Klein

We photographed a whole branzino for the introduction page of this section. I couldn’t let it go to waste, so I decided to roast it with some leftover Thai chili paste. It was so delicious, I knew it had to be included in this issue. In fact, I created the Balsamic Citrus Branzino for our second annual Pesach issue (#16) that ended up being hugely popular. Find the recipe on the Fleishigs app. Both recipes would also work with a small side of salmon.

BUTTERFLY EFFECT: Butterflying a whole fish means removing all interior bones, so that the fish can easily be opened, stuffed and roasted with ease. Ask your fishmonger to do this step for you.

1 1½

Tropical Tuna Tartare Serves: 4-6

By: Shifra Klein

While you can mix all of the ingredients together, I love the dramatic presentation of the tuna served over the mango dressing. You can also serve it in cocktail glasses for a beautiful presentation.

Mango Dressing (page 34) 1 1 1 1 1

pound sushi-grade tuna, diced (about 1½ cups) small red onion, finely diced jalapeño, thinly sliced avocado, cubed cup roughly chopped fresh cilantro leaves Kosher salt and freshly ground black pepper, to taste

whole branzino, butterflied cups Thai Chili Paste (page 35), divided Lime wedges and fresh cilantro, for serving

1. Preheat oven to 500°F. Cut a few diagonal slits on both sides of the fish and place it on a parchment-lined baking sheet.

2. Open the fish and brush with ½ cup Thai chili paste. Close fish and brush with ½ cup Thai chili paste. Roast for 15 minutes.

3. Brush with remaining ½ cup Thai chili paste and roast for another 3-5 minutes. Serve with lime wedges and cilantro.

1. Spread about ¼ cup dressing in the bottom of a shallow bowl.

2. Mix tuna, onions, jalapeños, avocado, cilantro, salt and pepper in a separate bowl. Plate on top of mango dressing and serve immediately.

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FISH

SEA WHAT YOU’VE BEEN MISSING

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chicken

CHICKEN

CHICKEN THAT YOU WON’T BE AFRAID OF

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CHICKEN

Fredericks & Mae cutting board available for purchase from bluecashewkitchen.com

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CHICKEN

Sticky Garlic Lemon Chicken Drumsticks Serves: 4

By: Adina Silberman

This recipe can also be adapted to make 4-6 whole chicken legs instead of drumsticks.

12 1 ¼ 3 2 ½

¼ 1 ½ ½

skin-on chicken drumsticks lemon, sliced cup olive oil tablespoons grated garlic shallots, minced cup honey Zest of 2 lemons cup fresh lemon juice teaspoon kosher salt teaspoon freshly ground black pepper cup fresh parsley, finely chopped, plus more for serving

1. Preheat oven to 375°F. Add drumsticks to a 9x13inch baking dish; arrange lemon slices around chicken.

2. Heat oil in a skillet over medium-high heat; add garlic and shallots and sauté for about 8 minutes, until golden.

3. Lower heat and add honey, lemon zest, lemon juice, salt and pepper; cook until sauce thickens and is bubbly, about 5 minutes.

Add parsley and mix.

4. Pour sauce over chicken and cook, uncovered, for 1½ hours, basting chicken halfway through. Serve chicken with sauce and more fresh parsley.

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Chili Chicken Serves: 8

By: Naphtali Sobel

FOR THE CHICKEN: 1 cup potato starch 1 tablespoon chicken consommé 1 tablespoon granulated onion ½ tablespoon granulated garlic ½ teaspoon white pepper ½ teaspoon baking soda 1 pound boneless, skinless chicken thighs, cubed ½ cup water 3 cups oil, divided FOR THE SAUCE: 3 tablespoons finely minced garlic 3 tablespoons finely minced ginger 1 green bell pepper, roughly chopped 1 red bell pepper, roughly chopped 3 tablespoons finely minced scallion whites 1 cup red onion, roughly chopped 1 teaspoon chili flakes ¾-1 cup Sriracha ¼ cup ketchup 2 tablespoons apple cider vinegar 2 tablespoons kosher for Pesach soy sauce 2 tablespoons sugar 1 teaspoon freshly ground black pepper Sliced scallion greens, for garnish

Chicken Fajitas 1. Mix potato starch, consommé, spices and baking soda. Add chicken and massage to coat. Add water and toss to coat, then add 2 tablespoons oil and toss to coat.

2. Heat remaining oil in a skillet over medium-high heat. Fry chicken until golden, about 5-6 minutes per side. Transfer chicken to a plate and discard all but ¼ cup oil.

3. Return the skillet to mediumhigh heat. Add garlic and ginger and sauté for 20-30 seconds.

Add peppers, scallion whites, onions and chili flakes; sauté for 1-2 minutes.

4. Add Sriracha, ketchup, apple cider vinegar, soy sauce, sugar and pepper; cook until thickened. Add chicken back into the sauce and toss to coat.

Garnish with scallion greens.

Serves: 4-6

1 2 1 ½

1 2 1 ½ 4

By: Adina Silberman

large onion, thinly sliced red bell peppers, thinly sliced green bell pepper, thinly sliced cup olive oil Juice of 1 lime tablespoon grated garlic teaspoons paprika teaspoon kosher salt teaspoon freshly ground black pepper boneless, skinless chicken breasts, thinly sliced Plantain Tortillas (recipe follows) Pico de Gallo (recipe follows) Sliced avocado

1. Preheat oven to 450°F. Add onions, peppers, oil, lime juice, garlic, paprika, salt and pepper to a baking dish; toss to coat.

2. Cover tightly with foil and cook for 15 minutes, until onions and peppers begin to soften.

3. Add chicken and toss to coat. Cook, uncovered, for 12 minutes, until chicken is just cooked through and vegetables begin to brown. Serve in plantain tortillas and top with pico de gallo and sliced avocado.

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CHICKEN

Plantain Tortillas Yield: 8-12 tortillas

By: Adina Silberman

With the peel on, slice 4 large green plantains in half lengthwise and then in half crosswise. Add to a pot over high heat and cover with water. Bring to a boil and cook for 20 minutes; strain. Once cool enough to handle, add plantain flesh to a food processor with 2 teaspoons kosher salt. Blend until a sticky dough forms. Dust a work surface with a bit of potato starch.

Divide dough into equal portions, depending on how big you want the tortillas to be. Roll each piece of dough into a 6-8 inch circle, using more potato starch as needed. Add a small amount of oil to a nonstick skillet over medium heat. Fry each tortilla for 4 minutes per side, until golden brown and slightly puffed up.

Repeat with remaining dough.

Tortillas can be stored in the fridge for up to 1 week; reheat in the oven or in a skillet until warmed through.

Pico de Gallo Serves: 4-6

By: Adina Silberman

Mix 1 cup diced white onion, 2 cups diced tomatoes, ¼ cup finely chopped fresh cilantro, ¼ cup lime juice, 1 teaspoon kosher salt and 2 grated garlic cloves.

Refrigerate until ready to use.

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TREND

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TREND

Chew with your mind open BY: A N N A R A H M A N A N

How podcasts have become the ideal cooking buddies

COMING SOON: OUR VERY OWN FLEISHIGS PRODUCED PODCASTS THEMED AROUND KOSHER FOOD, LIFESTYLE AND JEWISH HOLIDAYS AND CUSTOMS.

A

ccording to a survey by Edison Research, 50% of online monthly podcast listeners in the United States do so while cooking or baking. The statistic begs the question: what is it about the podcast that makes it the ideal kitchen buddy?

“The podcasting format itself is a draw,” says Chanale Fellig-Harrel, the host of “The Weekly Squeeze.” “It's on-demand radio that is delivered to your phone every week without you having to do anything. You can put on your headphones and exercise, cook or fold laundry while listening.”

Whereas one needs to actually sit in front of the television to enjoy its offerings, the podcast allows for multitasking — you can listen to a program and give it your full attention while doing just about anything else with your hands simultaneously, including frying schnitzel or braiding challah.

A professional singer and songwriter with a large social media following, Fellig-Harrel has always been familiar with the power of social media. Her transition into podcasting was dictated by a desire to connect with her fans on a deeper level, something MARCH 2023

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that the medium has allowed her to do given its inherent engaging nature.

“A podcast is such a great way to be entertained in a kosher way,” she says.

But the ease involved in the usage of the medium isn’t its only appeal — the vast variety of content explored in podcasts is also an important factor in the conversation. “Podcasts are so curated that you can choose exactly what you’re interested in and find something that relates to that,” says Eda Schottenstein, who hosts “From the Inside Out” alongside Rivkah Krinsky. “It’s such a saturated space, so you can find what you need, how you need it. You can fast-forward or listen at double speed — it’s such a convenient way to make your life better,” she says.

Fellig-Harrel agrees with that line of thought. “I think that when people are cooking they take time for introspection,” she notes. “When women are baking, preparing for Shabbat or just chopping ingredients, they are thinking about their family and kids and they want to be in a positive headspace because the kitchen is where you manufacture love. While I’m a fan of music while cooking, I think some people appreciate something that is informative and interesting but, at the same time, entertaining.”

That leads to what seems to be the very essence of the podcast’s appeal — listening to one makes you feel better about yourself because, generally speaking, you’re dealing with an educational program that dissects a niche subject that other forms of entertainment might not be able to do so adroitly. Podcasts aren’t workout classes but they certainly relate to them, functioning as exercises for the brain. Whereas watching a documentary on TV sometimes feels like a guilty pleasure, listening to a podcast about a similar topic can be done while cooking, for example, therefore moving it away from the “waste of time” category of entertainment. No time is really wasted as a meal is being prepared simultaneously. “To me, my podcast 92

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“While I’m a fan of music while cooking, I think some people appreciate something that is informative and interesting but, at the same time, entertaining.”

-Chanale Fellig-Harrel of The Weekly Squeeze is so valuable because the people I want to reach don’t necessarily have time to read through an article,” says Schottenstein, who also manages her own blog. “With radio, you have to tune in and you’re basically at their disposal — the hosts are the ones who are putting stuff out there and you are tuning in hoping to get good information.” Schottenstein even suggests that podcasts have led to an increase in her cooking activities, making the effort more pleasurable.

“They incentivize you to host more and cook more by making the prep more fun,” she says.

Rivki Rabinowitz, the host of the “Kale in My Teeth” podcast, goes a step further, specifically calling out “cross-modal attention.”

“Multitasking is not efficient unless we’re using two different parts of our brain,” she explains. “A podcast allows us to optimally multitask, be it while cooking, walking or driving. Although we can only receive information from one visual or auditory source at a time, we are perfectly capable of processing multi-channel inputs.

This allows our brains to place certain mental processes on autopilot while we think about other things. Some forms of multichannel multitasking pair particularly well together, like listening to a podcast and cooking.”

It follows then, that, according to the lifestyle podcast host, “the less scientific or educational the topic is, the easier it is to cook while listening.”

Schottenstein believes it simply goes back to preference. “People love stories and, when you weave them through cooking, it becomes personal,” she says, also noting that it really all depends on what area of your life you want to improve and learn more about. Fellig-Harrel, who equates the plethora of podcasts available to anyone to “the Wild Wild West,” encourages all to curate their feed to listen to people who inspire you. In terms of cooking specifically, despite being “terrible” at it, she’s glad that she can at least “finally accompany the folks that are in the kitchen” by providing them with brain fodder while they are busy preparing their Shabbat meals. www.fleishigs.com

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MEAT

Balsamic Short Ribs Serves: 4

½ 5 2 1-2 1 ¼ 1 ½ ¼ ¼

By: Adina Silberman

cup olive oil, divided pounds bone-in short ribs red onions, sliced into wedges tablespoons grated garlic teaspoon kosher salt teaspoon freshly ground black pepper cup diced tomatoes, plus accumulated juices cup balsamic vinegar cup water cup honey Smashed Potatoes and Herb Sauce (page 75), for serving

1. Preheat oven to 325°F. Heat ¼ cup oil in a pot or Dutch oven over high heat; sear short ribs until browned, about 5 minutes per side. Transfer to a plate.

2. Add remaining ¼ cup oil, red onions, garlic, salt and pepper; sauté until onions begin to brown. Add tomatoes, balsamic vinegar, water and honey; bring to a boil.

3. Nestle short ribs into the sauce.

Cover tightly and transfer to the oven.

Cook for 3 hours. Serve alongside smashed potatoes and herb sauce.

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MEAT

Sweet Crisp Brisket Serves: 6-8

By: Adina Silberman

This brisket is the perfect meat to make in advance and can be frozen after being sliced.

Defrost in the oven overnight and then reheat in a warm oven before serving. ¼ 1 1 2 2 1 ½

cup oil (4-pound) second cut brisket cup sliced carrots cups Sweet Crisp (page 34) cups red wine cup water cup honey

1. Preheat oven to 325°F. Heat oil in a large skillet over medium-high heat; sear brisket for about 8 minutes per side, until browned. Transfer brisket to a baking dish. Scatter carrots around the brisket.

2. Add sweet crisp, red wine, water and honey to the skillet; bring to a boil, then pour over the brisket.

3. Cover tightly with foil and cook for 2 hours, then flip the brisket, seal tightly again and cook for another 1 hour, until fork tender.

4. Once cool enough to handle, slice brisket against the grain and return to the sauce. Reheat in a warm oven before serving.

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Photograph by Dan Perez for Sababa by Adeena Sussman

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MEAT

Schug-Marinated Baby Lamb Chops Serves 4

By: Adeena Sussman

Active Time: 20 minutes Total Time: 1 hour 20 minutes (including minimum marinating) Reprinted with permission from Sababa: Fresh, Sunny Flavors From My Israeli Kitchen by Adeena Sussman (2019)

Lamb chops may seem fancy, but nothing could be easier to make at home. In recent years, Israel has begun to raise a small amount of goodquality, hormone-free, pasture-raised lamb, and it’s delicious, capped with luscious fat and meat that melts in your mouth. When I can get them, I make this simple dish. The minty schug marinade tenderizes the lamb and makes it extra juicy and flavorful. In addition to being gorgeous, grilled lemons and red onions add sharpness and zest.

EDITOR’S NOTE: Adeena has a delicious homemade recipe for schug on page 35 of her book; we used Melinda’s recipe (page 35), which worked perfectly as a stand-in. ¼ ¼ 3

1 2

cup extra-virgin olive oil cup coarsely chopped fresh mint tablespoons schug, plus more for serving Kosher salt and freshly ground black pepper to taste 8 to 10 baby lamb chops (about 2 pounds) lemon, thinly sliced small red onions, each cut through the root into 6 wedges

One Pot Herbed Chuck Meat Serves: 4

By: Adina Silberman

This recipe also works with chicken thighs or even a combination of both!

2 2 ½ ½ ½

1 1 ½ ¼

pounds chuck meat, thinly sliced large onions, diced cup finely chopped fresh cilantro cup finely chopped fresh parsley cup finely chopped fresh dill Juice of 1 lemon (about ¼ cup) tablespoon grated garlic tablespoon grated ginger cup olive oil cup water

2 1 ½

teaspoons paprika teaspoon kosher salt teaspoon freshly ground black pepper 1. Preheat oven to 375°F. Add all ingredients to a baking dish and toss to coat.

2. Cover tightly with foil and cook undisturbed for 1 hour.

Uncover and cook for another 15 minutes.

1. Combine the olive oil, mint, schug, salt, and pepper in a large resealable bag and smush the mixture around until combined. Add the lamb chops and move them around in the bag until they are coated in the marinade. Marinate for at least 1 hour and up to 8 (you can marinate on the counter if it’s only an hour; refrigerate if it’s longer than that).

2. Preheat a grill or grill pan over medium-high heat. Remove the chops from the marinade and remove as much of the mint and most of the schug from the chops as you can.

3. Working in batches if using a grill pan and all at once if grilling, grill the chops, lemons, and onions until the chops are medium-rare, the onions are charred, and the lemons are slightly caramelized, 3 to 4 minutes per side (the lemons may be done earlier; if so, remove them from the grill). Serve the chops with the onions and lemons, with additional schug on the side.

Iittala Origo plate available for purchase from bluecashewkitchen.com

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concia SUSIE SAYS: This wonderful marinated zucchini side dish is a vegetarian recipe that will appeal to all.

PAIR WITH: Banana Old Fashioned

a recipe for success Susie Fishbein, Monogram and AjMadison worked in close collaboration to create her ideal custom kitchen with these perfect appliances.

Susie Fishbein is a world-renowned kosher cook and author whose wildly successful Kosher by Design series has already sold over 500,000 copies worldwide, which has resulted in her making hundreds of appearances across the United States and Canada. A media darling, Susie has been a guest on dozens of network television and radio shows, was profiled in The New York Times and on CNN, and has been named one of The Forward’s 50 Most Influential Jews. Susie has also been the main celebrity guest on cruise ships and culinary adventures in Israel, France, Cancun, Tuscany and the Amalfi Coast, was featured at the Epcot International Food & Wine Festival at Disney World and has led a culinary institute for kids at the New Jersey Y Camps. In recognition of National Jewish Heritage Month, Susie was an honored guest at the White House.

Follow her on Instagram (@susiefishbein) and on the Susie Fishbein Facebook Fan Page.

SCAN FOR RECIPES

SUSIE Q&A Susie Fishbein takes us behind the scenes of her amazing Monogram kitchen.

Why did you choose Monogram appliances?

I loved their sleek, gorgeous look. My new Monogram appliances provide the warmth and beauty of a real home kitchen with a truly professional feel.

Share your experience working with AjMadison. AjMadison was a dream to work with. Their expert showroom staff not only showed me their amazing selection of premium appliances but explained the latest features and technology before helping me choose the right pieces for my space.

What excites you most about your new kitchen?

I love Shabbos Keeper on my refrigerator. Having that feature means that I have one less thing to worry about and organize before Shabbat ... for the next 30 years!

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Beef Tongue

BUTCHER'S CUT

BY: N A F TA L I H A N AU

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T

ongue is a classic Ashkenaz delicacy and it’s one of my all-time favorite foods.

Seriously. It was even my alltime favorite food as a kid, until I walked into the butcher shop one day and saw, well, a tongue.

In the raw state, it’s blue and pink and covered with tiny bumps – just like a human tongue – which can make it, shall we say, a rather intimate experience.

That day I saw the tongue in the butcher shop? It put me off eating it for the next 10 years.

But then I got into the meat business, embraced the “nose-totail” philosophy of finding uses for all parts of the animal and all squeamishness subsided. One of my favorite tongue dishes was the saucily-named “Tongue and Cheek Pizza” at Moses Wendel’s former Brooklyn restaurant, Pardes. A crispy crust was topped with a spicy tomato sauce and silky braised meats – perfection!

Taste for your buds.

Tongue remains one of my favorite cuts, but it’s hard to come by – there is only one per steer!

If you have a chance to enjoy this delicacy, don’t miss out.

The tongue is a muscle, similar to other meats that we eat, and just like other meats, the more work the muscle does, the more it benefits from a long, slow braise to bring out the flavor and tenderness. You can find tongue in its raw state or vacuum-sealed in a pickling spice solution. In both cases the tongue is slowly cooked over low heat.

BUTCHER'S CUT

Pickled:

The first and most common preparation is pickled. You can find tongue already pickled at your butcher or cure it at home with a mixture of salt, pickling spices and a curing agent, such as celery powder or nitrite. You don’t have to include the curing agent for making it at home, but that’s what gives the meat its nice, bright pink color and “deli'' flavor, just like corned beef and pastrami. Pickled tongue is typically cooked until soft (but not too soft), peeled and then sliced. You can serve it hot or cold, grilled or fried, on top of a burger or in a sandwich…there are so many ways to enjoy it.

Braised:

This brings us to the second way to prepare tongue, which is braised. Season it with a dry rub – use a combination of spices like paprika, sugar, salt, Aleppo pepper, maybe some cumin and coffee – and braise in chicken or beef broth with onions (no tomatoes needed) until tender, then peel (yes, you have to peel) while it’s still warm. At this point, you can refrigerate the meat in its broth to slice cold or serve as is. Like brisket, the flavor is even better the next day.

Pro Tip:

The tip of the tongue is tougher, but the rest of it is similar to cheek meat – tender and silky soft. It was one of our son’s favorites when he was a baby!

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Lime Vinaigrette Yield: ½ cup

Whisk ⅓ cup olive oil, the juice of 2 limes, 1 teaspoon honey and 1 clove minced garlic. Season with kosher salt and freshly ground black pepper, to taste.

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Crispy Tongue Salad Serves 6

By: Sruli Subar

When prepared this way, the tongue acts as “croutons” — this technique is a great way to add heft to any salad.

NOTE: Feel free to use frozen cherries for this recipe; just roast straight from the freezer.

1 2 3 2 ½ ¼ 4 1 ½

(2-pound) pickled tongue cups potato starch tablespoons olive oil, divided cups cherries, halved and pitted teaspoon kosher salt teaspoon freshly ground black pepper cups baby romaine or butter lettuce cup sliced radicchio cup chopped toasted nuts Lime Vinaigrette (recipe above)

1. Fill a large pot with water over medium heat. Bring to a boil, then add tongue. Tilt the lid and cook for 2½ hours, maintaining a rolling boil the whole time.

2. Drain and run the tongue under cold water. Once cool enough to handle, peel the tongue by puncturing the skin and peeling off its outer layer.

3. Slice tongue into ½-inch cubes and lightly coat in potato starch. Heat 2 tablespoons oil in a skillet over mediumhigh heat. Pan fry tongue until golden and crisp on both sides.

4. Preheat oven to 425°F. Toss cherries on a baking sheet with remaining 1 tablespoon oil, salt and pepper. Roast for 10 minutes.

5. Arrange lettuce and radicchio on a platter. Top with roasted cherries, toasted nuts and crispy tongue. Drizzle with vinaigrette.

Tongue (Croutons)? Chef's Kiss!

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BUTCHER'S CUT

Sweet and Sour Tongue Serves: 10

By: Melinda Strauss

My cousins and I all have very vivid memories of my grandmother boiling (and peeling!) whole tongue for Pesach. It may be off putting, but trust me — nostalgia aside, this sauce is so delicious, I sometimes use it for meatballs. It has that perfect balance of sweet and sour.

FOR THE TONGUE: 1 beef tongue 1 onion 1 tablespoon pickling spice Water, to cover FOR THE SAUCE: ⅔ cup brown sugar 2 tablespoons lemon juice 1 (15-ounce) can tomato sauce ½ cup water 1 onion, diced Raisins, dried apricots and dried prunes (optional) 1. Add beef tongue, onion and pickling spice to a large pot over medium-high heat. Add enough water to just cover the tongue. Bring to a boil, then lower heat and simmer for 2 hours. Alternatively, cook in a pressure cooker or multi-cooker (such as Instant Pot) for 45 minutes.

2. Transfer the cooked tongue to a work surface to cool for 15-20 minutes. Once cool enough to handle, peel off the outer layer of skin from the tongue.

We're paying lip service to tongue

3. Preheat oven to 350°F. Slice tongue and layer it in a baking dish. Mix brown sugar, lemon juice, tomato sauce, water and onions in a saucepan; bring to a boil, then pour over the tongue. Sprinkle on as many raisins, apricots and prunes as you want.

4. Cover the dish tightly with foil and cook for 1 hour. Uncover and cook for another 30 minutes.

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BUTCHER'S CUT

Lime Vinaigrette Yield: ½ cup

Whisk ⅓ cup olive oil, the juice of 2 limes, 1 teaspoon honey and 1 clove minced garlic.

Season with kosher salt and freshly ground black pepper, to taste.

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L'CHAIM

FOUR WINES FOR THE FOUR CUPS

N

BY: GABRIEL GELLER

aturally, I always enjoy explaining to people how wine is integral to nearly every Jewish holiday and ceremony. Although in a different way than Purim, wine takes center stage on Pesach. Indeed, we celebrate our redemption and formally rejoice in our freedom with the four cups of wine, which are the pillars of the seder. Drinking the four cups is a mitzvah, and it is always recommended to embellish a mitzvah. Great news!

This mitzvah is easy to embellish.

Before you get scared that I'm only going to recommend the most expensive wines, think again. It is not about the wines. It is about you. A good wine is one that is greatly enjoyed by the person who drinks it, whatever their personal preference might be. Here is a selection of wines from various styles and price points. I am confident that at least one of these is the perfect fit for your seder. Chag Sameach!

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J. DE VILLEBOIS SANCERRE ROSÉ, 2022 I repeat it every year, so it is no secret that in our home, rosé wines are used at the seder for the four cups. Sancerre is known among "wine geeks" as one of the prime regions for producing some of the most outstanding Sauvignon Blancs in the world. What is less known about Sancerre is that the region's red grape variety is Pinot Noir. J. de Villebois produces this delightful, crunchy, tart, refreshing rosé from their Pinot grapes. Between the crunchy fruit and bracing acidity, this wine has the perfect balance for optimal enjoyment at the seder.

TA B O R M O S C AT O R O S É , 2 0 2 1 So you want a red wine, but you prefer the easy-drinking, low-alcohol, sweet type? Look no further than the Tabor Moscato Rosé. It has all the fun aromas and tastes of your favorite Moscato, with additional notes of blackberry and ripe peach. Additionally, if your family custom requires the use of only nonmevushal wines, then this is one of very few Moscato wines that is not mevushal.

CELLER DE CAPÇANES PERAJ

HERZOG LINEAGE PINOT

H A’A B I B , 2 0 2 0

NOIR, 2019

The Lineage Pinot Noir is a genuine red wine, but for those looking for a richer, fuller wine and who insist on drinking something special for the occasion, the Peraj Ha’abib comes highly recommended. Medium- to full-bodied, without being overly concentrated, the notes of juicy red fruit intermixed with earth, herbs and spices, as well as soft tannins, make every sip more enjoyable than the next.

I get it. You prefer a "real red" for your four cups. However, if you’re worried about red wine being challenging to drink quickly and in relatively large amounts over one meal, then enjoy a nice, light- to medium-bodied Pinot Noir with textbook flora notes, hints of subtle red berries and a silky texture. Whatever is on your menu for Pesach, the Lineage Pinot Noir pairs nicely with most of your holiday dishes.

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Dead Drop for

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Lively

THE OTHER SIDE OF THE CORK

I

t is no secret that I am a big fan of all things fermented.

Grape juice, grains, bread, fruit, vegetables — you name it, I like it. There is one category of beverages I like, but they do not like me as much as I like them. That category is spirits. I often leave the spirit drinking up to my husband and others who I know enjoy it. My interest and love for things fermented are more about the process — the discipline to create and perfect a technique and of course, the story.

There is always a story behind each cork, barrel and burping Mason jar.

History Revived

BY: YA E L E . G E L L E R, M P H

A few months ago, I became aware of a frum-owned distillery located in the suburbs of Chicago, Illinois. It was a long day; as many couples do, we discussed our days into the wee hours of the night.

Gabriel mentioned something exciting brewing in Illinois at a distillery named Thornton.

He had just met with one of the partners who had recently breathed new life into this historic distillery. I was intrigued and decided it was an excellent opportunity to learn more about Jake Weiss and Andrew Howell and specifically Dead Drop, their kosher line of spirits.

Expansion of Kosher for Passover Spirits

Kosher versions of Passover spirits have been slowly emerging.

At first, there were a few cognacs, araks, vodkas and flavored liqueurs.

Dead Drop offers a line of kosher treats for Passover, including vodka, gin and silver rum. All their products have the highest standards throughout the year and the ones that are kosher for Passover are no exception. I recently learned about this, but high-quality rum has been attracting scotch and bourbon drinkers alike, even

Spirits!

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THE OTHER SIDE OF THE CORK

Bielfeldt Brewery, 1895

when it is not Pesach. Rum and gin offer a complexity and variety of flavors that are not available in bourbon, vodka or other whiskeys.

Founded by an immigrant brewer named John Bielfeldt, Thornton is the oldest brewery left in the entire state of Illinois. He started small near Thorn Creek and was able to tap limestone-rich water from an artesian well housing an aquifer in the area that originated from Lake Superior. An aquifer is a large rock that absorbs water, recharges and purifies it for safe drinking. The limestone water is a coveted feature for any distillery since it mimics the conditions found in Kentucky used to make spirits. The local limestone miners learned to love Bielfedt's products after a long day of work in the mines.

Prohibition Plot Twist

Dead Drop is uniquely positioned to create whiskeys and spirits with kosher-certified products.

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Bielfeldt Brewing Company was doing well up until Prohibition in the 1920s. Eventually, the property and business sold but continued to produce spirits and beer under false labels until the authorities found out and put a stop to it. Ultimately, the brewery was acquired by none other than Al Capone, aka Scarface! Now, I don't know about you, but that was a plot twist I never expected to find out about a now kosher distillery. Once Prohibition was over in the 1930s, the brewery/distillery changed hands several times until it shut down due to funding issues and fell into the wrong hands in 1953.

The Spirit Makers

In 2006, the brewery was defunct, and Jake Weiss, whose background in real estate and passion for revitalizing old properties, happened on the property. He developed a few housing units in the area but has yet to touch the distillery part of the property.

When Jake bought it, he did some more research. He found that the property's character and history were essential and needed preservation.

In 2014, a group of people had an interest in the distillery because of www.fleishigs.com

Andrew Howell and Ari Klafter

the unique limestone aquifer, which was extremely attractive for making a certain type of alcohol. Jake saw this as a fantastic opportunity. He was about to take advantage of revitalizing a historic site, so he teamed up with Andrew and found himself an experienced distiller to produce from scratch again.

Jake is a very motivated businessman and his skills could bring this project to the next level.

However, he knows his strengths and weaknesses. Ari Klafter is a professional master distiller with extensive experience and training in Scotland. His passion for American single malt whiskey is strong and he brings a lot of experience making

high-level rum and other spirits.

This was the pivotal moment for the rebirth of the Thornton Distilling Company. The name of the line of whiskeys is an ode to the Prohibitionera technique of leaving illicit alcohol at a “Dead Drop” location so its buyers could collect their spoils. Dead Drop is uniquely positioned to create whiskeys and spirits with koshercertified products. The current offerings include pecan whiskey, gin, dark rum, silver rum, straight bourbon, vodka and rye. The last offering is a mixed Old Fashioned cocktail, which is delightful.

I look forward to seeing what the future holds for this brand in the kosher sphere. L'chaim!

Jake Weiss

Due to a printing error, the January 2023 introduction for Gabriel Geller's L'chaim feature was inadvertently reprinted as the introduction to the February 2023 L'chaim feature.

Therefore, we are reprinting it here for your enjoyment:

RELAX, IT'S WINE TIME! By: Gabriel Geller It’s fun to pair wine with food or food with wine.

Yet sometimes I feel like opening whatever bottle of wine I'm in the mood for, regardless of what type of food I'm going to have with it, if any. The primary reason for eating is to fulfill a vital need to feed ourselves. Most of us combine this need with an appreciation for trying out and combining various flavors and textures. Besides its ritual use in Jewish tradition, wine is not vital for our body to survive; there is no point in drinking wine if one does not enjoy it! If there is a category of comfort foods, how about comfort wines? Any wine could be a "comfort wine" if you sit back and relax while sipping it. Here is a selection of wines I enjoy sipping just about anywhere. L'chaim!

Odem Mountain Forest White, 2021 Ramon Cardova Albarino, 2020 Psâgot Cabernet Franc, 2021 Binyamina Chosen Yahalom, 2019 Herzog Lineage Choreograph, 2020

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DESSERT

Almond Cream Cheesecake Serves: 10

By: Sharon Matten

Rich, creamy, decadent, delicious...and no one will believe it’s non-dairy AND kosher for Pesach!

1 ½

Lemon Sponge Cake

Mandelbrot

Serves: 12

Yield: 36 cookies

By: Melinda Strauss

3 By: Melinda Strauss

My Savtah’s sponge cake is the best lemon sponge cake out there! In my family, it’s literally the taste of Pesach!

These cookies bring so much joy. My grandmother always used chopped hazelnuts, but feel free to use any chopped nuts or a combination.

9 1¾ ½ 1 ¾

FOR THE MANDELBROT: 4 eggs 1½ cups sugar 1 tablespoon vanilla sugar 1 cup oil 1 teaspoon lemon zest ½ teaspoon almond extract 2 cups cake meal ¼ cup potato starch 1¼ cups nuts, finely chopped 2 teaspoons baking powder 1 cup chopped bittersweet chocolate, chopped (optional)

eggs, separated cups sugar cup lemon juice tablespoon lemon zest cup potato starch Pinch of kosher salt

1. Heat oven to 350°F. Using an electric mixer, beat egg yolks until frothy. Gradually add sugar, lemon juice and lemon zest and beat until light and fluffy.

2. Add potato starch and beat until well combined.

3. Separately, whisk egg whites and salt until stiff, then gently fold the egg yolk mixture into the whites until combined.

4. Transfer the batter to an ungreased tube pan and bake for 1 hour, until cake springs back when touched. Flip the pan over and cool upside down. If the pan doesn’t have feet, place the pan on top of a wine bottle to cool. Let cool completely before removing from the pan.

FOR THE CINNAMON-SUGAR MIXTURE: ¼ cup sugar 1 tablespoon cinnamon 1. Preheat oven to 350°F. Mix eggs, sugar, vanilla sugar, oil, lemon zest and almond extract.

2. In a separate bowl, mix cake meal, potato starch, nuts, baking powder and chocolate (if desired). Add wet ingredients into dry ingredients and mix until combined.

3. Divide batter into 3 small logs on a parchment-lined baking sheet (use two baking sheets if desired). Bake for 20-25 minutes. Turn off the oven.

4. Let cool slightly, then slice. Mix sugar and cinnamon, then roll mandelbrot in the mixture. Arrange mandelbrot back on the baking sheet(s). Leave in the warm oven with the door slightly ajar until cool.

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1

(10-ounce) can chocolate macaroons, ground cup sugar Almond Ricotta, at room temperature (page 34) eggs, at room temperature teaspoon kosher for Pesach vanilla extract or vanilla sugar Confectioners’ sugar, for serving Strawberry Rhubarb Compote (recipe follows), optional

1. Preheat oven to 350°F. Grease the bottom only of a 8-inch springform pan with nonstick cooking spray (do not spray the sides). Place a circle of parchment paper on the bottom of the pan.

2. Press macaroons into the bottom of the pan, going ½-inch up the sides all around; set aside.

3. Add sugar and ricotta to the bowl of a mixer fitted with the paddle attachment. Beat until smooth, then add eggs, one at a time. Add vanilla and mix until incorporated. Pour batter into the prepared pan and bake for 30 minutes, until set.

4. Refrigerate for at least 1 hour before serving. To serve, dust with confectioners’ sugar and serve with compote.

Strawberry Rhubarb Compote Serves: 4-8

Add 2 cups halved strawberries, 1 cup sliced rhubarb, 1 cup sugar and the juice of 1 lemon to a saucepan over high heat. Bring to a boil, then use a slotted spoon to strain fruit out. Reduce liquid in the saucepan over mediumhigh heat for 4-5 minutes, until thickened and glossy. www.fleishigs.com

DESSERT

CHANGE IT UP: To make a marble cheesecake, reserve 1 cup cheesecake batter and mix in ¼ cup melted chocolate chips until incorporated, then swirl into the remaining cheesecake batter. Bake as directed.

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R E C I P E

I N D E X

CONDIMENTS & EXTRAS

SALADS 59 Crunchy Fresh Salad

34 Leek Fondue A

60 Roasted Vegetable Salad

34 Almond Ricotta M

61

34 Sweet Crisp

80 Fennel and Orange Salad M Q

34 Roasted Onion Dressing

105 Crispy Tongue Salad

34 Mango Dressing Q 35 Shirres 35 Schug A 35 Thai Chili Paste A 36 Preserved Lemons A 36 Preserved Kumquats

40 Spiced Pomegranate Molasses Q 44 Homemade Five Spice A Q 52 Nori Noodles 72 Crêpes 75 Herb Sauce Q 88 Chili Sauce 89 Plantain Tortillas M

87 Sticky Garlic Lemon Chicken Drumsticks FF M

Roasted Beet Citrus Salad

SOUPS

88 Chili Chicken 88 Chicken Fajitas FF

MEAT 95 Balsamic Short Ribs A FF

52 Pho A FF

96 Sweet Crisp Brisket A

52 Zucchini Mushroom Soup A FF

99 Schug-Marinated Baby Lamb Chops Q

55 Overnight Chicken Soup (with a

99 One Pot Herbed Chuck Meat FF M

Yemenite option) A FF

36 Preserved Lime Slices 36 Preserved Lemon Paste A

CHICKEN

SIDES 70 Quinoa Fried Rice FF 71

106 Sweet and Sour Tongue

SWEET TREATS 118 Lemon Sponge Cake FF

Stuffed Zucchini

72 Egg Rolls FF

118 Mandelbrot A FF

75 Smashed Potatoes

118 Almond Cream Cheesecake FF 118 Strawberry Rhubarb Compote M

FISH

119 Marble Cheesecake FF

89 Pico de Gallo M Q

38 Matzah Fish Board FF Q

104 Lime Vinaigrette M Q

Key:

79 Pickled Salmon A

106 Sweet and Sour Sauce FF

A

Advance

79 Flounder Leek Fondue

FF

Family-Friendly

80 Lemony Salmon

M

Minimal Ingredients

82 Tropical Tuna Tartare Q

Q

Quick

82 Thai Branzino M Q

120

Fleishigs MARCH 2023

www.fleishigs.com

LAST BITE

Pesach Recipe Round Up

#yesitsontheapp BY: ELISHEVA TAITZ Aside from all of the recipes in this packed (fifth annual!) Pesach issue, here is a sample menu using recipes from prior issues, which can all be found on the Fleishigs app.

ROASTED CABBAGE WITH ROASTED RED PEPPER AIOLI

By: Naomi Nachman ISSUE #35 These crispy gefilte fish patties can be made in advance and frozen.

ASIAN PEAR AND RADICCHIO SALAD WITH CITRUS VINAIGRETTE By: Rivki Rabinowitz ISSUE #35 This fresh, crisp salad hits all the notes. I especially love the addition of the plump golden raisins.

BRAISED CHICKEN AND CELERY

SAVORY FIG JAM CHICKEN

ISSUE #42

By: Danielle Renov

By: Vanessa Haberman

A foolproof vegetable side dish that is a crowd pleaser. Omit the cashew dukkah topping if you don’t eat kitniyot or just sprinkle it with some chopped nuts for a similar effect.

ISSUE #18

ISSUE #29

This warm and comforting braised chicken dish can serve as a blank canvas for any vegetable you have on hand.

This sweet and savory chicken recipe is one of my favorites year round.

SWEET AND SOUR FRENCH ROAST

PERFECT POTATO KUGEL

CHOCOLATE HAZELNUT BARS

By: Shifra Klein

By: Ahuva Schwartz

By: Tzippy Adelhaid

ISSUE #6

ISSUE #23

ISSUE: #35

There’s nothing quite like a classic brisket for the Seder and this one does not disappoint.

There’s simply nothing like a foolproof potato kugel.

These bars were such a hit last year. It’s officially not Pesach without them.

By: Shifra Klein

122

GEFILTE FISH PATTIES

Fleishigs MARCH 2023

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TRADITION

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