M E D I U M D O N E W E L L A W E ’ R E
TOP OF THE RIB: MORE MARBLE THAN THE TAJ MAHAL.
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ISSUE OCTOBER 2019
IT’S A BRAID NEW WORLD: A TWIST ON CHALLAH.
N 011
NEW DELHI MAKES MORE THAN JUST DELI.
CONTENTS
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EDITOR’S LETTER
SUPPLIES Get Organized for the New Year.
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INDIAN FEAST
BUTCHER’S CUT Top of the rib is the perfect alternative to traditional brisket.
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CULINARY SCHOOL
Perfect pretzel challah and learn some fun new shapes for this Yom Tov season.
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TOP 5
TRAVEL TO INDIA Discover India’s rich Jewish history and unique destinations.
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GEFILTE FISH Ever wonder how to cook gefilte fish? We tried over 10 methods and share our top 6.
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COOKBOOK REVIEW Simply Gourmet by Rivky Kleiman.
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NEW PRODUCT TESTING The experts weigh in.
SIMANIM
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53 POTLUCK
RESTAURANT CHRONICLES A night with marketing experts at T-Fusion steakhouse.
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INTERVIEW Private chef Hunny Khodorkovsky shares her story and tips she learned along the way.
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RECIPE INDEX
CHANIE APFELBAUM is the author of Millennial Kosher and works as a recipe developer and food photographer. She has been featured in The Wall Street Journal, The New York Times, The Huffington Post, News12 Brooklyn, NY1, The Meredith Vieira Show, Thrillist and more. She was named Best Jew-ish Chef of 2018 in the Forward Food Choice Awards. She shares her take on simanim, her favorite way to cook gefilte fish and more.
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h s i f e r o m ess filt e l Sure, it’s gefilte fish, but you probably aren’t buying it for the potato starch and onions. That’s why we pack each Ungar’s loaf with more fresh, responsibly-sourced fish like whitefish and pike, and fewer fillers - no substitutes, powders or artificial flavors, ever.
editor's letter
YO M TOV I S S U E
TO USHER IN THE NEW YEAR, FLEISHIGS STYLE , WE BRING YOU FRESH, MODERN TAKES ON THE CLASSICS.
T
his is our final issue of the Jewish calendar, and what a year it’s been! It’s unbelievable to think about how much can happen in a year. Last year at this time, Fleishigs Magazine was just a concept. Our mission statement of presenting kosher food and Jewish pride in a revolutionary way, worldwide, has truly come to fruition. We thank you all for your support and for joining us on this wild, exciting ride. In that regard, our Yom Tov issue is all about new flavor profiles and updates on traditional classics. Who would expect an Indian feast at the Sukkos table? No one really. But once you see what we’re offering up, you’ll wonder why you haven’t thought of it until now. Eitan Bernath (@chefeitanbernath) shares an incredible Indian feast with an indescribable combination of warming flavors and textures that fit the season perfectly. While on the topic of Indian cuisine, travel extraordinaire Miriam Schreiber (@miriamslegacykoshertours) takes us on a journey to India and shares its rich and somewhat unexpected Jewish history. Another surprising addition to our table is pretzel challah (and its many variations) that challah master Kayla Kaye (@thekitchny) shared with us. And while we’re offering you new options, I went all out in the “Butcher’s Cut” section this month and introduced some new flavor profiles to the classic braised roast we all know and love. This month it’s all about top of the rib. Try my Middle Eastern take with figs and baharat, or go the Korean route with some gochujang and garlic. Either way, your guests will be blown away. And why not de-stress and try out the potluck concept this Yom Tov? With so many back-to-back meals headed our way, we decided to collaborate with the minds
behind Ami Magazine’s weekly food supplement, Whisk, on such a concept. Together, we came up with the ultimate holiday potluck, bringing something amazing to the table in the form of unity, camaraderie and of course, excellent food (and wine). In an issue that’s all about new flavors and traditions that pop, cookbook author and food blogger Chanie Apflebaum (@busyinbrooklyn) is the perfect voice to take this issue over the top as guest editor. She shares recipes that showcase simanim (foods that symbolize the blessings we look for in the coming year) that are not only fabulous but also extremely approachable. Look out for Chanie’s thoughts and tips throughout the issue. Lastly, we spent weeks in the test kitchen to bring you the perfect gefilte fish primer, because even some traditions can’t be broken. We also spent a considerable amount of time researching how the newest form of butter replacement, Betterine, performs in professional kitchens, with experts from around the country weighing in on the matter. The current Jewish year, 5779, leaves me feeling inspired and excited about the year to come. We have been brainstorming and conceptualizing how to outdo year 1 of Fleishigs Magazine, so stay tuned (and keep in touch) via email, Facebook and Instagram to see what revolutionary ideas, events and concepts will be coming your way. Bitayavon, Shifra P.S. We would love to see your Fleishigs creations, so be sure to share via email, Facebook or Instagram. Subscribers! Two incredible recipes that didn’t make it into the issue will land in your email inbox soon.
Tried one of our recipes? Let us know! Hello@fleishigs.com 8
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@Fleishigsmag
@Fleishigsmag
@Fleishigsmagazine
EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chaviva Gordon-Bennett COPYWRITER Yudi Lewis DESIGN estudio-5.com PRODUCTION estudio-5.com PHOTOGRAPHER Schneur Menaker FOOD STYLIST Shifra Klein KITCHEN ASSISTANT Devorah Kahan Marney Levy MARKETING & BRANDING Mann Sales Co. TEST KITCHEN SPONSOR Gourmet Glatt RABBINICAL AUTHORITY www.ok.org 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. Thank you to Fishs Eddy for providing many of the beautiful dishes used to photograph recipes for this issue. Visit www.fishseddy.com or their store located at 889 Broadway at 19th Street in NYC for flatware, dining ware, kitchenware, silverware, linens and more.
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WE'RE NOT CATCHING YOUR ATTENTION WITH CREATIVE STYLES OR OVERSIZED PROMISES.
BECAUSE WHEN YOU KNOW LEITER'S , YOU KNOW.
NO CATCHY SLOGANS. NO FANCY GRAPHICS. JUST LEITERS.
718.436.0303 1346 39TH STREET LEITERSSUKKAH.COM
’L L
G O FA ST.
TO
P OF
I T ’S C
LA
Sous Vide Top of the Rib
S
S
T ,I
ADDING BONE MARROW TO THE SOUS VIDE BAG WITH THIS LEAN CUT OF MEAT LENDS A SUBTLE RICHNESS THAT CAN’T BE FOUND ELSEWHERE — NO SAUCE OR SPICES NECESSARY.
Naf Hanau is the CEO of Grow & Behold, an online purveyor with nationwide delivery specializing in expertly butchered premium-quality kosher meats. Naf’s passion for kosher meat led him to learn shechita before founding Grow & Behold, which produces pasture-raised beef, veal, lamb and poultry raised with no hormones or antibiotics. Find out more at www.growandbehold.com. 14
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Baharat and Fig
BUTCHER'S CUT
Braised Top of the Rib
This sweet-and-savory roast screams fall, the Jewish New Year and Sukkot all in one. The unique flavor profile of baharat (which is a secret ingredient in many Israeli cholent recipes), coupled with figs and silan, brings something new to the classic braised roast that is so reminiscent of the holidays.
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SI G N S O F TH E TI M ES BY C H
AN
IE
AP
FE
LB AU M
WHAT’S THE BIG IDEA ABOUT
POMEGRANATE 100%
PURE NOT FROM
CONCENTRATE DESPITE WHAT COLORING BOOKS MAY TELL YOU, POMEGRANATES ARE MORE THAN A ROSH HASHANAH TREAT. PACKED WITH POWERFUL ANTIOXIDANTS AND BODY-BOOSTING NUTRIENTS, THESE SWEET AND TART FRUITS ARE A FLAVORFUL TREAT FOR YOUR TASTEBUDS - AND YOUR HEALTH.
POM-TASTIC
BENEFITS
AD
TRY A SIP. WE PROMISE YOU’LL LIKE US. Our 100% natural pomegranate juice is perfectly balanced for light flavor and sweetly refreshing hydration. So you don’t have to be a fruit lover, health nut, or pomegranate fan to love our juice and the benefits that come with it. Because we’re the pomegranate juice for everyone.*
*These statements have not been evaluated by the food & drug administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
HEART
3x More than Green Tea or Orange Juice
HEALTHY
Regulates Blood Pressure, Heart Rhythm, and Heart Health
ENERGY BOMB
Natural Source of Fatigue-Busting EnergyRhythm, and Heart Health
N IMMU E-BO
G TIN OS
Your supermarket shelves may be full of pomegranate juices with exciting labels, but most national brands are full of preservatives, added sugars, and empty promises. And that’s before they tell you that their “fresh” juice is made from concentrate, or bottled with processes that destroy nutrients and health benefits.
ANTIOX ID FUL ER
TS AN
NOT ALL POMEGRANATE JUICES ARE CREATED EQUAL.
That’s why we process and deliver our 100% fresh pomegranate juice with care, from field to bottle. Our organic blend of pomegranates is cold-pressed and additive-free, ensuring that each sip is packed with all the antioxidants and heart-healthy benefits we could squeeze out of our fruit. No fillers, no preservatives, and never from concentrate.
POW
JUICE?
WE BELIEVE IN THE NATURAL GOODNESS OF POMEGRANATES
Strengthens + Protects from Infections
DIGESTIVE + SKIN HEALTH
Clears, Smooths, and Protects
SEASONAL
SUKKOS POTLUCK BY SHIFRA KLEIN
IMAGINE a meal involving some of the best food minds in the kosher world. That is exactly what happened when food writers from Fleishigs Magazine and Whisk (Ami Magazine’s weekly food supplement) gathered together mid-summer to take part in an unforgettable Sukkos-inspired feast. Fueled by a shared passion for good food and spreading the love, this potluck-style dinner that took place at Fleishigs headquarters in Cedarhurst, NY was truly a special evening filled with excellent food, company and camaraderie.
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SEASONAL
Seasonal Salad RECIPE BY SHIFRA KLEIN
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SEASONAL
Honey-Chili Salmon RECIPE BY SARAH LASRY
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ROASTED GARLIC STUFFED CHALLAH METHOD BY KAYLA KAYE
Split your challah dough into 3 equal pieces. Using a rolling pin, roll out each piece into about a 4x9-inch rectangle. Place roasted garlic cloves (see pg. 80) down the center of the dough, trying not to overfill; estimate about Ÿ cup garlic per strand. Fold the edges over each other lengthwise and pinch closed to keep garlic inside. Braid the strands as you would a standard 3 strand challah and place in a greased challah pan. Cover with a clean kitchen towel and allow to rise about 45 minutes. Follow pretzel technique instructions (pg. 38), then brush challah with egg wash and top with chopped fresh rosemary, more garlic and a sprinkle of coarse sea salt. Bake at 350°F for about 40-50 minutes.
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