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RAIZY TAKES SHABBOS A complete guide to planning and cooking for Shabbos and beyond.
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PERFECT PANTRY Set up the ideal healthy pantry + recipes.
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BACKPOCKET DINNERS
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SUPPLIES + How we Challah + To Invest or Not?
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EVERYTHING CHALLAH All your challah questions answered.
BUTCHER’S CUT: Bones
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L’CHAIM How to balance a cocktail
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DESSERTS
Dessert recipes with a healthy twist.
RAIZY FRIED is the powerhouse CEO of Raizy Fried Inc. Media & Marketing Firm. She is a lifestyle blogger who shares her recipes and home design tips on her site www.raizyfried.com and Instagram @raizyscookin. In this issue, she shares her unique approach to Shabbos.
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9 TRENDS
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67 Fleishigs
EDITOR'S LETTER
+ Fun Shapes + Basic Recipe
MY LOVE AFFAIR WITH FARMERS MARKET
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COOKBOOK REVIEW Shuk by Einat Admony and Janna Gur
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INTERVIEW A Michelin experience made kosher
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RECIPE GUIDE Trending appliances
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LAST BITE Time to try fried green tomatoes
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There are some awesome kosher sausages on the market today that are packed with flavor and make for a great starting point for easy, affordable, delicious, family-friendly dinners. The sausages act as a blank canvas; use whatever ingredients you have on hand. BY SHIFRA KLEIN
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N E W!
We know. It’s hard to believe that.
u
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80 only
calories
Great Source of Calcium & Protein
As Low as 280 Calories Per Pint
PR
OV ED BY :
100% Real (& Delicious) Flavors
AP
Mini c
Why not go try it for yourself?
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PASTRAMI CHALLAH
HONEY DISH
5-BRAID CHALLAH
CULINARY SCHOOL
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Watch Naomi in action making challah and forming the above shapes on the Fleishigs Magazine YouTube channel.
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RAIZY ’S TAKE ON SHABBOS
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RAIZY ’S TAKE ON SHABBOS
My Instagram followers know about my love for Shabbos. love everything about Shabbos, from preparing to cooking to setting the table. I see Shabbos as an integral part of every Jewish family and in my view, Shabbos is a big chunk of our duties as “Yiddishe Mammes” (homemakers). We play a large role in setting the tone and atmosphere and providing a love of Shabbos that continues for generations. However, making Shabbos on a weekly basis (52 times a year!) can be very overwhelming. I mean, it all goes down at the end of a week when we often find ourselves the most exhausted. Just because it’s been done for generations and generations by Jewish women, just because everyone does it every single week doesn’t make it less difficult. Even more so, precisely because we do it EVERY SINGLE WEEK, that is why we are an incredible nation of awe-inspiring women! “A Woman of Valor, who can find? She is more precious than corals.... Grace is elusive and beauty is vain, but a woman who fears God — she shall be praised. Give her credit for the fruit of her labors and let her achievements praise her at the gates." -Eishes Chayil I feel humbled and privileged to have this opportunity to feature some of my favorite recipes along with practical tips on how to whip up a tasty heimish Shabbos. From one homemaker to another, with love.
Raizy Raizy Fried is a chassidish, Jewish homemaker. Her pride is in donning an apron, baking fluffy challos with a crusty hull, and serving a ten-course meal on Wedgwood china, washed down by fine wine and dessert. She is also the CEO of a marketing firm and shares lifestyle and cooking tips on Instagram @raizyscookin.
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MY LOVE AFFAIR WITH FARMERS MARKETS BY LIZ RUEVEN
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WWW.KOSHERLIKEME.COM @KOSHERLIKEME
SEASONAL
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You probably learned to make do, to an extent, with the pareve variations of “milk”. When you’re tired of the phony stuff that clouds over in your coffee or tastes like vanilla-flavored water in your cereal, you might indulge a little anyway, and then experience after-effects of bloating, tummy aches, or even skin irritation. Are your only options to avoid life’s little blessings or suffer because of them?
WHO’S THE REAL VILLAIN?
Here’s what no one's ever told you: The problem is not always lactose, or even all cows. Another stealthy culprit? A1 beta casein, a protein found in the majority of cows bred in Europe, North America, and Australia. People who are intolerant to this protein may exhibit symptoms such as digestive discomfort, abdominal pain, and bloating. “The body breaks this protein (A1) down into a protein fragment BCM-7, which can cause inflammation of the GI tract,” says dietician Bonnie Johnsohn, in an interview with the Reader’s Digest.
MILK THAT AGREES WITH YOU IS BORN
In the year 2000, A2 milk was first sold in New Zealand. While traditional cows generally contain a mix of both A1 and A2 protein, A2 milk is from cows that were genetically tested to be naturally free of the A1 protein, just like sheep and goat milk. The best part? There’s no taste difference between A2 milk and standard cows’ milk with A1 protein, save for a delicious wholesome drink that your body can digest. Has anyone actually reported a measurable difference after trying the milk? Consider this randomized 2017 study published by the Nutritional Journal[1]: In a study involving two groups totaling 600 people, the group who drank standard milk reported more digestive discomfort than those who drank milk with only the A2 protein. The most remarkable aspect of the study: While both types of milk had the same amount of lactose, results were the same for participants who self-identified as lactose intolerant.
E R MILK
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In less than 20 years, A2 milk has taken over 10% of the milk market in Australia and New Zealand. Because it was welcomed so favorably, just two years ago A2 milk arrived in the US as well—and consumption just keeps on growing.
SAY HELLO TO A1 FREE MILK. No need to miss out if you only drink Cholov Yisroel. Thanks to Devash, Cholov Yisroel A1 free milk can be in your cereal soon. A1 free milk is from cows genetically tested to be 99% free of the A2 protein. Unfortunately, A1 free milk is not a solution for everyone. If you’re sure that it’s the lactose or another ingredient in cow milk that you can’t tolerate, A1 free milk probably won’t help. But if you suspect that you’re sensitive to A1 protein or did not experience discomfort after drinking goat or sheep milk, give A1 free milk a shot. Look for the purple Devash milk bottles in the refrigerator section of all your favorite groceries. Indulge this summer in the heavenly blend of cinnamon vanilla iced latte with milk.
https://nutritionj.biomedcentral.com/articles/10.1186/s12937-017-0275-0
They might have said that lactose intolerance runs in the family, that your great grandmother passed it down along with her stubborn disposition and fear of bugs. Or you might have always just known that you and cows’ milk simply don’t get along.
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[1]
be able to fully enjoy your morning coffee or iced latte again, they were
THE MILKS SUCCESS IS LEGENDARY
DON’ T C
NEVER WRONG. They said that you would
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Brooklyn, NY 11234 USA www.tfusionsteakhouse.com Under the hashgacha of Rav Yisroel Gornish
t r e s s
HEALTHY-ISH
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with tahy heal twist ar from
w eidens Box S a s by Roose Baker Lilyr
Long Gone
are the days when margarine and shortening were staple baking ingredients. In 2019 we are all so much more health conscious then we were just a few years ago and our bodies are thanking us for it. I’m a big believer of the mantra, ‘everything in moderation’ and eating foods that make you feel good, especially dessert. The following recipes were developed with healthier options in mind and while you’ll notice that some of the ingredients listed are considered ‘good for you,’ rest assured that when developing these recipes, taste was not compromised! Happy Baking! SEPTEMBER 2019
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Chef Elior Balbul
M
Experience
INTERVIEW
BY SHIFRA KLEIN
Chef Sheli Bar-Niv
ichelin
Sheli Bar-Niv graduated top of her class at Bishulim Culinary School in Israel and trained in some of Israel's best establishments. Sheli was a computer science student when she realized her true passion is pastry. Being a passion-driven and ambitious person, Sheli pursued her new career all the way to one of the top pastry departments in the world at 11 Madison Park, a 3 Michelin-starred restaurant where she
Liron Egozi is an impassioned culinary creator and current sous chef at the world renowned, Michelin-starred restaurant The Musket Room in NYC. For Egozi, an Israeli national, food is a vessel for experiential and historical continuity, for the transmission of memory, a single bite bridging divides and merging cultures that—outside of the plate—might otherwise exist at odds with one another.
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Chef Liron Egozi
currently serves as Chef de Partie.
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n a bright summer day, I headed to a quaint café in Manhattan to meet with Elior Balbul, executive chef at Alenbi Kitchen in Brooklyn, along with Liron Egozi, esteemed sous chef at The Musket Room in New York City and Sheli Bar-Niv, pastry chef at 11 Madison Park in New York City. It was a true meeting of the minds to discuss Alenbi’s upcoming birthday celebration concept that is Chef Elior’s brainchild. Elior believes that the kosher market truly has no limits and is constantly brainstorming ways to reflect this belief. His latest idea, which we hope is only one of many, is to bring a Michelin-starred dining experience to the kosher market. To do this, he is collaborating with Liron and Sheli who both currently work at (non-kosher) Michelin star restaurants. After discussing menu ideas and how to transform Alenbi for the event, from training staff to changing furniture, we chatted with the chefs to learn a bit more about their backgrounds and their feelings about cooking Michelin-level food in a kosher restaurant.
What is your personal and cooking background?
What do you think is the biggest challenge in cooking kosher?
Liron Egozi: I’m originally from Israel and started working as a line cook at Timna (located in NYC) whose head chef, Nir Mesika, is great friends with Elior. This is how Elior and I connected. I’m self-taught and worked my way up at The Musket Room, from line cook to cold section to sous chef.
Sheli: for a chef in a meat restaurant, cooking and baking without butter!
Sheli Bar-Niv: I was born in Israel and am currently the pastry chef (more specifically the bread and cheese department) at 11Madison Park in NYC. I trained at the Bishulim Culinary School in Israel and took many courses to perfect my pastry skills. I’ve been a pastry chef at 11 Madison Park for almost 3 years now.
Favorite Ingredients?
What is it like working in a Michelinstarred restaurant restaurant? Liron: It can be intense but it’s so satisfying and we are always learning something new. I feel like a kid in a candy store every day. We get to experiment with new ingredients and new techniques. Sheli: At 11 Madison Park, every 2 months each chef needs to propose a new menu item just to keep us thinking outside the box and growing as chefs. Everything has to be precise and perfect all day, every day.
What is your favorite dish? Sheli: Buttery babka. Liron: It’s like asking who your favorite parent is!
Liron: Even from a savory perspective, butter and cream play a large role in most nonkosher recipes. Every French basic starts (and ends) with butter, so to contemplate a menu without it is a challenge, to say the least.
Liron: Greens, herbs, citrus and proteins. Sheli: Butter, chocolate and fruit.
What inspired you to join Elior in this kosher Michelin experience? Sheli: I’m excited to work with fellow Israelis and am looking forward to the challenge. It will be interesting to see what we come up with! Liron: This is home to us; we talk the same language, come from the same place and I am excited for the challenge to plan and present a unique Michelin-quality kosher dining experience. I’m also intrigued to learn more about a completely new way of approaching food.
How can people attend the upcoming Michelin experience? Elior: The dinner will take place September 23 & 24. There are a limited number of seats. The best way to reserve is to visit Alenbi's website, www.alenbikitchen.com.
Michelin Stars 101 BY CHAVIVA GORDON-BENNETT If you’re wondering what a tire manufacturer has to do with one of the world’s most coveted culinary honors, the connection goes back to the advent of the automobile. In 1889, French brothers André and Édouard Michelin acquired a rubber factory and started manufacturing tires. A decade later, in an effort to encourage people to drive more—and thus buy more tires—the brothers started publishing the Michelin Guide. By 1926, the company was sending anonymous diners to fine dining establishments across Europe to write reviews for the guide, which led to the creation in 1931 of the now-famous Michelin star system that dictates the who’s who of the culinary world. As Michelin stars are focused wholly on the cuisine, Michelin’s small army of anonymous inspectors overlook the decor and service of the restaurant when awarding stars and instead focus on 5 fooddriven factors: •
Quality of ingredients
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Mastery of flavor and cooking techniques
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Presence of the chef’s personality in the cuisine
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Value
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Consistency between visits
True to its road-tripping origins, Michelin stars indicate the quality of a restaurant’s fare relative to the effort it takes to get there: Cooking doesn’t pass Michelin muster and isn’t worth the trip. High-quality, consistent cooking that is worth a stop. Excellent, skillfully crafted cooking that is worth a detour. Exceptionally executed cooking, featuring unmatched ingredients, that is worth a special journey. FUN FACTS: U.S. restaurants weren’t eligible to earn Michelin stars until 2005. When Reserve Cut (NYC) hired Chef Richard Farnabe as corporate chef this past March, it became the first kosher restaurant in the United States to have a Michelin-starred chef on staff. Known for his perfectionist French cuisine and hot temper, French Chef Joël Robuchon and his dozen restaurants around the globe touted 32 stars at the time of his death in 2018—the most Michelin stars of any chef. SEPTEMBER 2019
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