USA $9.99 CAN $12.99 / UK £8 SA R150 / ISR 35₪
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SHABBAT FEAST WITH MIRIAM AND CHAYA RAICHIK
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BREAKING BREAD MULTIGRAIN CHALLAH
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PURIM FEAST A PURIM FEAST CELEBRATING LATIN FLAVORS
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Fleishigs MARCH 2025
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EDITOR’S LETTER
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THIS MONTH’S CONTRIBUTORS
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RECIPE INDEX
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BUTCHER’S CUT Deckle
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COOKBOOK Micro Peas by Danielle Renov
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BRINGING SOMETHING NEW TO THE TABLE Stuffed cabbage
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CULINARY SCHOOL Rice cooker
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L’CHAIM I Batched cocktails
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THE OTHER SIDE OF THE CORK Israeli spirits
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L’CHAIM II Festive wines
90
SEASONAL Monochrome salads
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INTERVIEW The making of a cookbook with Melinda Strauss
102 RESTAURANT CHRONICLES Feldstein Winery event at Bison & Bourbon 110 BACK POCKET Charcuterie 120 PROFILE Ben’s Best 122 LAST BITE Level up your mishloach manot
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E D I TO R' S L E T T E R
T H E P U R I M I SS U E
EDITOR IN CHIEF Shifra Klein
WELCOME TO THIS MONTH’S ISSUE, where we’re celebrating bold flavors, new traditions and culinary creativity that will elevate your kitchen and dining experience. As always, our team of contributors has outdone themselves, bringing fresh ideas and perspectives to the pages of this magazine. From exploring the tender richness of deckle in our Butcher’s Cut feature to diving into the world of Israeli spirits in both our Restaurant Chronicles and The Other Side of the Cork columns, this issue is packed with exciting food stories and recipes. This month, we are also delving into the beautiful tradition of generational cooking. One of the highlights of this issue is our Shabbat Feast feature, where we sat down with influencer Chaya Raichik and her mother Miriam to discuss how culinary traditions are passed down through the generations. Their story is a beautiful testament to the way food can serve as a bridge, connecting us to our roots while also allowing for new flavors and experiences. Event creator Reena Goldberger shares a Latin-influenced Purim menu, and, like Chaya, is joined by her parents and daughter as well. Through their shared meals, we see how food not only nourishes the body but also strengthens family bonds and keeps traditions alive. Intergenerational connections are what keep Jewish traditions alive. The story of Purim, as written in Megilat Esther, is the epitome of connecting to past generations and the stories that
make us who we are. One of the ways we connect to this story and holiday is through mishloach manot — giving food gifts to others and celebrating with a feast that requires us to party until we do not know the difference between "blessed be Mordechai" and "cursed be Haman." Our Purim content was designed with this in mind. We share a full-fledged batched cocktail feature to really get the party started. Beyond spirits, this issue is packed with food designed for the Purim season. Charcuterie is always the most popular around Purim, as it is both easy to gift and the perfect crowd pleasing centerpiece for the seuda. Therefore, we came up with a flavorpacked charcuterie board as well as a bunch of ways to use leftover charcuterie. Additionally, we have some awesome mishloach manot inspiration in the Last Bite feature. Whether you're interested in generational recipes that span regions, looking to experiment with new dishes or perfect a new skill, this issue offers something for every cook and celebrant. We hope the stories and recipes inspire you to connect with your own family’s culinary traditions and bring joy to the table this season. Beyond the celebration, Purim is a time to reflect on the triumph of good over evil and to share joy and food with others. It is our hope that we witness the true miracle of Purim — the triumph of good over evil — speedily in our time!
CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt FOOD STYLIST Shifra Klein MARKETING Mann Sales Co. PHOTOGRAPHER Sheneur Menaker TEST KITCHEN CHEF Suchi Mittel CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt DISTRIBUTOR YMCM DISTRIBUTION ymcmdist@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.
Bitayavon, Shifra
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Fleishigs MARCH 2025
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RECIPE INDEX P U R I M
I S S U E
CONDIMENTS & EXTRAS
FISH
29 Roasted Garlic Techina M Q
46 Moroccan Salmon D
46 Tartar Sauce
46 Gluten-Free Fried Fish FF
56 Pickled Red Onions M Q
56 Quinoa Salmon Bowls with Lime
62 Passionate Daiquiri 64 Blood Orange Margarita 65 Rum Old Fashioned 73 Multigrain Seeded Challah
Vinaigrette 80 Hamantaschen Ceviche
MEAT & CHICKEN
77 Guava Paloma
24 Red Wine and Herb Braised Deckle D
80 Avocado Crema
25 Braised Pepper Steak Roast
80 Beet Agua Dulce
26 Korean-Style Deckle Stew with Kabocha
96 Golden Turmeric Dressing 96 Herb Green Goddess Dressing M Q 96 Blueberry Balsamic Dressing
Squash 29 Shawarma Chicken Bake with Roasted Garlic Techina FF
93 Roasted Red Pepper Dressing
33 Meatballs in Braised Flanken Sauce
112 Roasted Red Pepper Pizza Sauce D
33 Roasted Marrow Bones
119 Drunken Apricot Jam M Q
82 Sweet and Smoky Chipotle Short Ribs FF
119 Sun-Dried Tomato Olives M Q
112 Charcuterie Snack Mix 112 Charcuterie Pizza FF 114 Charcuterie Deviled Eggs FF M Q 117 Chopped Charcuterie Salad
KEY: FF
Family-Friendly
M
Minimal Ingredients
Q
Quick
D
Deceptively Simple
Specialty Ingredients List:
BLANCHED ALMOND FLOUR is made from skinned almonds, resulting in a fine, pale flour ideal for glutenfree baking. We used it to create the tender, flavorful Linzer-Taschen on page 84.
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CHIPOTLE IN ADOBO is a pantry powerhouse — spicy, smoky and packed with deep, complex flavor. A little goes a long way, making it the perfect ingredient for bold, flavorful dishes. We've been using it in quite a few recipes lately, so ideally, you already have a can or two on hand. If not, now’s the time to grab one and whip up an all-purpose glaze for the Sweet and Smoky Chipotle Short Ribs on page 82. It also works well for roasted chicken or fish.
ARBORIO RICE is a short-grain rice known for its creamy texture, making it ideal for risotto and other rich dishes (for a bonus, try it in cholent!). We used it for the Mushroom Risotto on page 56.
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VEGETARIAN & SIDES 33 Roasted Cabbage Wedges 46 Zesty Fennel and Herb Salad Q 46 Mediterranean Chopped Salad 56 Mushroom Risotto D 56 Sticky Coconut Rice 82 Charred Sweet Potato Mash 82 Herb Salad 93 Tomato Salad 96 Yellow Salad
p. 33
96 Green Salad 96 Purple Salad
Meatballs in Braised Flanken Sauce with Roasted Cabbage and Marrow
SWEET TREATS 48 Banana Chocolate Chip Cake FF 84 Sarale’s Linzer-Taschen 119 Date Walnut Bars Q
p. 114
Charcuterie Deviled Eggs
New Category Alert: DECEPTIVELY SIMPLE
Recipes that are super simple (quick to make and require minimal ingredients and prep work) but present as super impressive
While some of these might already be in your kitchen, others could be new to you. We've included this list to highlight the overall accessibility of our recipes. The remaining ingredients in this issue are mostly common pantry staples.
CANOE-CUT BONE MARROW, split lengthwise, is a special-order cut from the butcher — a splurge for both presentation and easy access to the rich, buttery marrow. We used it in the Meatballs in Braised Flanken Sauce with Roasted Cabbage and Marrow on page 33, adding depth and indulgence to the dish.
GOCHUJANG is a Korean fermented chili paste with a perfect balance of heat, sweetness and umami. It adds depth to marinades, sauces and glazes; just a little can transform a dish as is the case in the Korean-Style Deckle Stew with Kabocha Squash on page 26.
We used another Asian staple, HOISIN SAUCE, in the Braised Pepper Steak Roast on page 25. Hoisin sauce is a thick, fragrant Chinese condiment with a sweet-salty balance, made from soybeans, garlic and spices. It’s perfect for glazes, stir-fries and dipping sauces, adding a rich umami depth.
MARCH 2025 Fleishigs 21
BRINGING SOMETHING NEW TO THE TABLE
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BRINGING SOMETHING NEW TO THE TABLE
Wrap Stars A F R E S H S P I N O N ST U F F E D CA B BAG E
S
tuffed cabbage has long been a beloved comfort food in Jewish kitchens, a dish that evokes warmth and tradition. Certain Jewish communities, especially those with roots in Eastern Europe, traditionally enjoy stuffed cabbage on Purim. The dish symbolizes the “hidden miracles” of the Purim story, with the filling representing the concealed nature of God's interventions. In this month’s "Bringing Something New To the Table” column, Heshy Jay takes this humble classic to new heights with a modern twist. By transforming the dish into elegant skewers, he not only
reimagines the presentation but also separates the components to allow each element — flavorful rice-stuffed meatballs, tender squares of flanken and delicately curled cabbage wedges — to shine. For an added touch of sophistication, the skewers are served over roasted bone marrow with extra sauce and microgreens, creating a dish that's both comforting and refined. Join us as we explore this innovative update on a Jewish staple, bringing a fresh and elegant spin to a nostalgic favorite.
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SHABBAT FEAST
GENERATIONS AT T H E TABLE S H A B BAT FO O D C O N N ECT I N G H E A RTS AC ROSS C O N T I N E N TS
BY: S H I F R A K L E I N R EC I P E S BY: C H AYA R A I C H I K L I F E ST Y L E P H OTO G R A P H Y BY: LY N N A B E S E R A FO O D P H OTO G R A P H Y BY: SHENEUR MENAKER
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SHABBAT FEAST
MARCH 2025 Fleishigs 37
L'CHAIM
Shaken, shaken
stirred Stirred & Shared T H E A RT O F BATC H E D C O C KTA I LS BY: JA K E N I M A N
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BATC H E D C O C KTA I LS A R E P R E- M A D E C O C KTA I LS, W I T H A L L O F T H E I N G R E D I E N TS P R E P P E D, M E ASU R E D, COMBINED AND B OT T L E D I N A DVA N C E . T H I S A L LOWS A C ROW D TO E N J OY F R E S H LY M A D E ,H I G H - Q UA L I T Y C O C KTA I LS W I T H O U T T H E H ASS L E O F P R E PA R I N G T H E M O N T H E S P OT. ( T H I N K M O D E R N DAY P U N C H B OW L ! )
L'CHAIM
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PURIM FEAST
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PURIM FEAST
Reena's Purim Feast:
A Celebration of Flavor and Family BY: R E E N A G O L D B E RG E R P H OTO G R A P H Y BY: S H E N E U R M E N A K E R
W
Reena Goldberger with her daughter Sarale and parents Joseph and Dorita Perelis
ith my aperitif in hand, I want to wish you a truly celebratory and joyous holiday. Purim is all about revealing the hidden, showing the world a different side of yourself through masks and costumes. You can become anyone that you’d like for that one day, experience new cultures and cuisines that you may have never explored before. This year, I traveled back to my roots and asked my parents to join me on the journey. My father remembered the first time he ate ceviche in Panama City, back in 1960, where they lived as newlyweds for a year before moving to Miami. He described how fresh and satisfying it was and recalled how the ancient Indian Inca fishermen created this dish on their travels. Of course, I added my own spin, with some signature Miami fusion. The meal continues with smoky glazed short ribs paired with a humble charred sweet potato mash. Whatever you do, don't skip the herb salad — it's the pièce de ré·sis·tance for this dish. Rounding out the meal, we are again surrounded by family, with my daughter Sarale’s linzer-taschen. I have been gluten- and sugar-free for three years, so she has been working hard on developing delicious desserts special for me. She did it again with this one! You must try it. Happy Purim, from my kitchen to yours.
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SEASONAL
EAT THE RA ONE COLOR THE MONOCHROME SALAD REVOLUTION BY: S H I F R A K L E I N P H OTO G R A P H Y BY: S H E N E U R M E N A K E R 90
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SEASONAL
AINBOW — R AT A TIME In a world full of colorful produce, why settle for just one hue on your plate? Here we celebrate the beauty and nutrition of salads in vibrant monochrome shades. Each salad is a visual and flavorful masterpiece, spotlighting a single color and its corresponding nutrient-packed ingredients. From a rich purple blend bursting with antioxidants to a crisp medley full of fresh greens, showcasing the power of color creates not only delicious but health-boosting meals.
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RESTAURANT CHRONICLES
FROM THE UPPER GALIL
T H E E V E N T I T H E S PA C E I T H E F O O D I 102
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LEE TO BROOKLYN
I THE WINE I THE PEOPLE
RESTAURANT CHRONICLES
F E L DST E I N W I N E RY S H I N E S AT B I SO N & B O U R B O N BY: C H A N A Z . W E I SS
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