M E D I U M D O N E W E L L A W E ’ R E
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BUTCHER’S CUT: SHOULDER YOU WON’T CRY ON. page 14
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CRUMBLE IN THE CONCRETE JUNGLE.
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ONCE YOU GO PERSIAN... THERE’S NO OTHER VERSION.
TABLE OF CONTENTS
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EDITOR’S LETTER
EDIBLE GIFTS Homemade chocolate bars with a Fleishigs spin
22 MIRIAM’S PARTY
BUTCHER’S CUT
APPETIZERS Miriam Pascal and Fleishigs collaborate on favorite appetizers
This month, meat expert Naftali Hanau discusses the versatile cut, shoulder roast.
33 COOKBOOK
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SEASONAL
The perfect Persian Purim feast fit for a king.
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Persian Food from the NonPersian Bride by Reyna Simnegar
39 SWEET & SAVORY PURIM
TREATS How to take classic desserts up a notch
46 L’CHAIM!
Put on a show with our smoking cocktails
66 RESTAURANT CHRONICLES Feasting on the best from Doma Land + Sea and Streats Food + Drink in Cedarhurst, NY
78 TRENDING
The top CBD products in the kosher market today
CULINARY SCHOOL
79 INTERVIEW
Rebbetzin Rochie Pinson shares festive twists on challah.
Mendy Sacho, CEO of Kosher CBD
80 TOP 5
60 TRAVEL
Explore the centuries-old Jewish history of Gibraltar.
Gabriel Boxer shares his favorite Persian restaurants
82 RECIPE INDEX 84 WINE GUIDE 86 RESOURCE GUIDE 90 THE EXPERT
Common baking questions answered by Miriam Pascal
MIRIAM PASCAL is the founder of www.OvertimeCook.com, one of the internet’s leading destinations for kosher recipes, with hundreds of thousands of monthly visitors. A self-taught cook and baker, Miriam shares her passion for recipes, food and photography on her website, as well as in her popular food column in Mishpacha Magazine’s weekly food supplement, Family Table. Her dessert cookbook, Something Sweet, enhanced her reputation as a goto source for easy-to-prepare, delicious kosher recipes. Its success was followed by the best-selling cookbook, Real Life Kosher Cooking, which sold out of its first printing in only 10 days. Her third cookbook published by Artscroll, More Real Life Kosher Cooking, was recently released. Miriam has garnered a large and loyal following of home cooks who appreciate her expertise and experience in creating simple, family-friendly recipes that fit the lifestyles of busy people who want to serve nutritious and delicious meals. Miriam’s work has been featured by numerous national magazines and other media networks. Find Miriam on Instagram @overtimecook. 6
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Custom Cakes
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Our always rise to the occasion
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BUTCHER'S CUT
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Roast
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houlder roast is a relatively lean roast that is cut from the shoulder of the steer, though it is still moderately tender if it comes from good quality cattle. It’s the classic cut used for deli-style roast beef; you’ll also find it called silver tip (often with a bit of “silver skin” left on the outside).
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In addition to its lean texture and shape, a distinctive feature of a shoulder roast is an inedible piece of gristle that runs diagonally across the roast. This gristle shows up as a stripe when cut into shoulder steaks. While “London broil” is a cooking technique, not an actual cut, many butchers sell shoulder steaks as London broil or shoulder London broil. This cut is the toughest of the cuts that are commonly labeled as London broil in the kosher market. For most shoulder roasts, you want to take care not to overcook them or the lean meat will come out tough and dry. Roast at 350°F until rare or medium-rare and you’ve got yourself a tasty roast that can be served hot or cold. It can also be smoked or slow roasted. At Grow & Behold, we breed our cattle for tenderness and our shoulder roasts are pretty tender, which makes them quite versatile; we use this cut to make shoulder
steaks, pepper steak, sandwich steak and kabob cubes. In recent years, shoulder roast has gained popularity for use in sous vide cooking since it is relatively cheap, and the sous vide method is well-suited to producing moist, tender meat, even from tougher cuts. Our shoulder roast is excellent cooked for 12 hours at 130°F. For a shoulder roast from your local grocery store, you may want to go with a 24-72 hour cook time to achieve maximum tenderness. Shoulder roast is very similar to the non-kosher cut called eye of round. Feel free to use it in any recipe calling for a lean, high-heat roast, especially one prepared with a spice rub; just take care not to overcook it!
Naf Hanau is the CEO of Grow & Behold, an online purveyor with nationwide delivery specializing in expertly butchered premiumquality kosher meats. Naf’s passion for kosher meat led him to learn shechita before founding Grow & Behold, which produces pastureraised beef, veal, lamb and poultry raised with no hormones or antibiotics. Find out more at www.growandbehold.com.
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BACKPOCKET
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Planning side dishes is a consistent challenge when throwing a party or hosting a get together. Miriam Pascal shares three sides that work as party appetizers. They can be prepared meat, dairy or pareve, making them the ultimate backpocket recipes to have in your repertoire.
PASTA CHIP NACHOS
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CHICKEN AVOCADO SPRING ROLLS
SPICERUBBED SKIRT STEAK
POTATO LEEK KNISH BRAID
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BACKPOCKET
IT’S CRUNCH TIME
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A Perfect Purim 26
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Persian Feast When life hands you rice, nuts and pomegranates, cook a Persian feast.
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DESSERTS
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e teamed up with bestselling cookbook author Miriam Pascal to create a series of surprising, unexpected treats just in time for Purim — the season of surprises. It is, in fact, a holiday all about vinahapoch hu, which translates to mean “upside down.” To celebrate this theme, we added Fleishigs elements to some of Miriam’s favorite and most popular desserts, with updated recipes from her bestselling cookbooks Something Sweet, Real Life Kosher Cooking & More Real Life Kosher Cooking. Feel free to make Miriam’s classic versions if adding beef fry to chocolate chip cookies or corned beef to fruit crumble is not for you. Both versions are equally delicious.
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CULINARY SCHOOL
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H A L L A H C FUN FILLED CHALLAH IDEAS FOR PURIM 2020
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IS THERE ANY FOOD T H AT ISN’T BETTER ST U F F E D ?
e can all agree that turkey, zucchini, eggplant and cabbage are all excellent vessels for stuffing, but you know what’s even better? Anything stuffed into dough. Hidden stuffings have deep significance on many of the Jewish holidays — particularly on Purim, when stuffing dough is practically a mitzvah!
The delicious filling that is hidden within the dough symbolizes Hashem’s miracles that were hidden in the story of Purim, otherwise known as Megillas Esther, which reads like a great play. It’s full of twists and turns and intriguing characters, but it’s a much deeper story than it seems at first. The fact that Hashem’s name isn’t mentioned at all within the megillah makes us look a little closer, peel
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away the masks and find the hidden miracles within the seemingly “natural” progression of mundane incidents that make up the Purim miracle. The kreplach floating in our soup and the hamentashen oozing with sticky fruit reminds us to look deeper within our everyday lives. It may look like regular dough on the outside, but open it up and see the wonders that are inside!
Between kreplach and hamentashen, we have plenty of traditional stuffed dough goodies, but since challah is kind of my jam (and yes, I stuff it with that too), I try to incorporate it into every holiday and Purim is no exception. So here is a stuffed challah roundup to feature at your Purim seudah or include in your Mishloach Manot this year. Enjoy!
Rochie Pinson is a rebbetzin and Chabad emissary in downtown Brooklyn. She is also a mother, artist and author of a gorgeous and comprehensive challah cookbook entitled Rising! The Book of Challah (Feldheim, 2017). Rochie brings a unique blend of wisdom, spiritual awareness and down-to-earth practicality to the mitzvah of challah. Her voice is humorous and wise and her energy is infectious. She lectures and leads challah workshops and seminars around the world. You can follow her and her challah journey through her website at www.therisinglife.net and on Instagram @rochiepinson. FEBRUARY 2020
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RESTAURANT CHRONICLES
Boris and Ed Safaniev 66
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RESTAURANT CHRONICLES
A DOMA & STREATS FEAST It began the way so many stories do; a successful family living in Russia sacrifices everything to uproot their lives and bring their young children to America, with the hopes of offering their children a better life. Boris Safaniev was raised as an adventurous, food-loving, secular Jew in Long Beach, NY, attending public school and exploring every culinary avenue he could find. After college, Boris jetted off to Israel, looking for a good time and new opportunities to explore, but what he found there was inspiration and the woman who would eventually become his wife.
BY CHANA Z. WEISS
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