Mollie Katzen's Sukkot Menu
Secret Tables of Gotham
Bourdain Invades Israel
Tamar Adler's Fried Jewish Artichokes
Save the Bubbes!
The Curious History of Kosher Salt
Shiva for Stage Deli
Berlin's Jewish Foodie Comeback
The Great Deli Rescue
Romping Through the Jewish Pumpkin Patch
Haimish to Haute, NYC Transforms Jewish Food
Bay Area's DIY Jewish Food Movement
Yid.Dish Recipe Box
'Inside the Jewish Bakery’
The Bacon Problem
Manischewitz Goes Sephardic
Jews and the Booze
Jews and Beer
Taking the Food Tour That Keeps on Feeding
At Kosher Feast, Fried Locusts for Dessert
Live Long and Super: Supermarket History
A Slice of Hebrew Pizza
Grow and Behold: A New Line of Kosher Chicken Launches A Conversation Around Jewish Food Ethics
When In Rome… Eat Like the Jews Do
A Letter to Our Readers
JCarrot Archives: 2006-August 2010
Shabbat Dinner, With Panache
Next Generation Challah
“Oh no! Please don’t go!” exclaimed one of The Kitchen Table’s 1,700 friends as he read the restaurant’s announcement on Facebook that it is closing on June 3. Open since the spring of 2009, the upscale kosher fleishig dining establishment in Mountain View, California will shut its doors for good after its dinner service on Sunday.
As The Kitchen Table clients logged onto their computers following the Shavuot holiday, they saw the following message:
The Kitchen Table, the premier Bay Area fine dining Kosher restaurant, will be turning the page after it serves dinner on Sunday, June 3rd. We want to thank our wonderful fans and customers for the support they have given us over these past three years. We will be open with regular business hours on Tuesday, May 29th through close of business on Sunday, June 3rd. We hope to see you at our Kitchen Table one last time.
It appears that the restaurant’s attempts to cater to kashrut-observant Jews, and also local Silicon Valley executives and engineers, with a seasonally fresh California-Jewish fusion menu ultimately failed.
Last Spring we checked in with The Perennial Plate, a.k.a. Daniel Klein and Mirra Fine. The pair was preparing for the ultimate sustainably food road trip — a year-long adventure from coast to coast, visiting farmers, fishers, chefs and passionate artisans along the way for their video series.
Fifty or so weeks later, the team has traveled “23,000 miles across 42 states, and made 50 short films,” says Klein. For their anniversary video, the two share clips of their favorite moments. We’ve enjoyed everyone of their moving and inspiring videos (incase you’ve missed them, see here. Check out the culmination of their travels below.
The Jew and the Carrot doesn’t understand why people are so surprised that a guy who wears hoodies and jeans day in-day out is thrifty when it comes to food. Nonetheless, the fact that that Mark Zuckerberg and his new bride Priscilla Chan are anything but upscale foodies seems to have some commentators irked. We, however, are a bit surprised about something else: the couple’s romantic honeymoon lunch in Rome…at a kosher restaurant.
The NY Post dished out the snark on just about everything to do with the Zuckerberg-Chan nuptials, from the backyard ceremony to the low-key ring, to the even lower-key fare. “Instead of the fairy-tale ceremony of most women’s dreams, Chan wound up with a wedding in her own back yard that featured $7.50 Mexican food,” reporter Rita Delfiner wrote. Indeed, on the menu was food from local Mexican bistro Palo Alto Sol and Japanese joint Fuki Sushi.
My little Garden of Eden stretches a mere half an acre with an assortment of raised beds, fruit trees and bushes. When I started the garden six years ago, I thought gardening was a progression of my environmental path rather than my Judaic destiny. I figured that providing organic fruits and vegetables to my family reduced my carbon footprint. Little did I know that I was also healing the Earth.
How did I start down the garden path? After we built our environmentally friendly house, I still felt something was missing. I always wanted to grow tomatoes. My mom planted a patch one year. The smell and taste of fresh tomatoes was forever burned in my memory
Fressing and kibbitzing. Eating and talking. It’s what we Jews do so well, which is why on an unseasonably cold Sunday, the beautiful Ivy House, HQ of the London Jewish Cultural Centre, was heaving with over 500 people for this year’s Gefiltefest.
Setup in 2010, Gefiltefest — a British celebration of all things food and Jewish related — is now in its third year. Organized by the perennially cheerful Michael Leventhal, it is the ultimate Jewish food conference across the pond. Warmed by fragrant samosas topped with chili and yogurt made by a collective of North African women who call themselves Spice Caravan, people gathered for a mix of talks, panel debates and stalls more or less all focusing on the wonder that is food. Topics ranged from the silly — making edible portraits for kids — to the more serious like the panel debate I hosted on the future of kosher food.
The other panelists were all kosher restaurateurs, of one shade or another. Kenny Arfin runs Bevis Marks The Restaurant, one of London’s smarter kosher restaurants; Elliot Hornblass is one of the backers of The Deli West One, a New York deli style restaurant and Amy Beilin is the force of nature behind Kosher Roast, London’s first kosher pop-up (as far as I’m aware).
Reprinted with permission from Haaretz
People often walk into the Tel Aviv restaurant Michal Levit manages and ask her why the juice is so expensive.
The drink she sells in Hame’orav restaurant on Allenby Street is not exactly lemonade. It’s a stimulant and appetite suppressant that promotes wakefulness, sexual potency, and greater capacity for alcohol consumption.
Levit has found a way of turning juice into gold. It’s easy being an alchemist if the material you’re working with happens to be khat juice, the official picker-upper of the summer of 2012.
As Levit explains, slowly and patiently to the uninformed, khat juice is not any old freshly squeezed juice. Khat (pronounced as gat with a hard “g” in Hebrew), or Catha edulis, is a flowering plant native to the Horn of Africa and the Arabian Peninsula, and in this particular case its extract is mixed with sweet lemonade.
Shmaltz Brewing Company is mixing up six different beers to create their Funky Jewbelation blend. [The Kitchn]
Cheese cakes of the world. Good info to know with Shavuot starting tonight, but also, just good information to have on hand at any time. [Kosher Eye]
Thanks to “The Avengers,” shwarma is the “it” food of the moment in LA. [Eatocracy]
Smithsonian Magazine’s June issue is dedicated to food. With pieces by Ruth Reichl, Mimi Sheraton and Corby Kummer, we can’t wait to bite into it. [Fork in the Road]
In ancient times, the challah eaten on Shavuot was the first taste of the new year’s wheat. During the counting of the Omer, first barley, and then wheat, were counted in anticipation of the Shavuot festival. When the other first fruits were offered in Jerusalem, two large challot were made of the first fruits of the wheat plant -. Like the first wheat plants, the Challot were also big, fluffy and delicious!
In modern times, we are blessed with year-round access to milled grains ready to bake into delicious breads and cakes. In our climate, the wheat is still completely green - we expect these grains to be ready for harvest sometime in July. Yet, as we look toward Shavuot, we are aware that this festival celebrates more than just the giving of the Torah - it also reminds us of the seasons in ancient Israel. Shavuot only comes once a year, but Shabbat comes every week!
While blintzes and cheesecake are the stars of Ashkenazi celebrations of Shavuot, bourekas (flaky, stuffed pastries) figure prominently in Sephardic traditions. They can feature any number of fillings, and in Israel they are commonly found stuffed with mushrooms, potatoes, spinach, or tuna fish. Cheese is another favorite filling, and one that is perfect for the dairy-infused holiday of Shavuot.
Burekas originally hail from Turkey, but have been fully adopted into the Israeli culinary cannon — showing up on breakfast menus, for lunch and, perhaps most commonly, for a midday snack.
Traditional Turkish versions are more often snake-like cigars (in fact, the word probably comes from the Turkish bur, which means “to twist”), while in Israel they often take the form of turnovers, both big and small.
HBO’s much-anticipated documentary series “The Weight of the Nation”, aired on May 14th and 15th, generating many conversations about the obesity epidemic in America. As a registered dietitian I am familiar with the statistics and research on obesity and chronic disease in this country. I expected that an HBO project would reframe the way we currently approach health in an exciting and innovative manner. In that sense it missed the mark and as I struggled to find a way to articulate how and why. I found a fuller explanation by coupling the film with the Jewish tradition. Pirkei Avot, the portion of the Mishnah known as Ethics of Our Fathers is commonly read on Shabbat afternoons, especially during the weeks between Pesach and Shavuot, precisely when “The Weight of the Nation” aired. One of my favorite passages has three simple clauses that unexpectedly bore meaning on my viewing experience.
May is bike Month! Besides getting outside in fresh air for the first time since last summer, the extra activity means that cyclists of all levels will be looking for a little extra energy. Cycling is not a free pass for indulgence, but it definitely requires you to consume more calories. It’s not just more calories; you will also need to fuel your body more efficiently for endurance.
The best eating plan for a cyclist is one that includes high carbohydrate foods, and protein to provide energy. Carbs are your body’s preferred source of energy for cycling, and since you are burning carbs to fuel your cycling, you must regularly replace them with a high carbohydrate diet.
If Shavuot is all about dairy, then making your own cheese is the ultimate celebration. Sure it’s well and good to make blintzes and cheesecake, but this year why not go the extra step and create their fillings from scratch? While it may sound intimidating, it doesn’t take a professional fromager to produce a basic soft, white cheese at home, with ricotta being a great place to start. You don’t need a lot of fancy equipment, although a thermometer and cheesecloth help.
There are plenty of ways to arrive at fresh, homemade ricotta. Most recipes start out with whole, pasteurized (but not ultra-pasteurized) milk, which gets curdled by heat and an acid — either distilled or white wine vinegar, lemon (or even lime) juice, or buttermilk. Some add heavy cream or even yogurt for extra richness. My preferred method calls simply for milk and buttermilk, and works like a charm every time.
Yitzchak Bernstein and Eitan Esan have a real thing for bacon. One might think this would be a problem for a couple of Orthodox kosher caterers, but it isn’t. In fact, it is their obsession with this taboo food that is bringing them and their new Oakland, California-based business, Epic Bites, a lot of attention. The word is out among Northern California’s observant Jews that if you want to buy your bacon and be able to eat it too, you call these guys.
“Let’s face it — Jews want what they can’t have,” Bernstein told The Jew and the Carrot in a recent interview over Skype. “I love bacon. It’s the ultimate taboo. People think our bacon is too good to be kosher,” he said. Bernstein, 28, actually got a chance to eat the real thing — pork bacon — when for a period in his life, he moved away from religious observance. But, now he is back to living as an Orthodox Jew, and he’s not about to give the stuff up. Esan, 27, has never eaten pork in his life and is finding this whole kosher bacon thing “phenomenal.” He has been astounded that “even non-kosher people are asking for it.”
What would a gastronomical visit to New York be without a stop on the Lower East Side for some traditional Eastern European Jewish food? That’s exactly what the producers of The Next Food Network Star were thinking when they sent one group of contestants to the area on this weekend’s episode.
The episode was all about ethnic food in New York, with Alton Brown’s group checking out the Jewish food, Giada De Laurentis’s crew headed to Little Italy, and Bobby Flay’s team checked out Harlem. The assignment was to visit several landmark culinary businesses in the neighborhood, and then to make a dish inspired by them.
A successful off-Broadway show is one thing, but if you really want to know whether you’ve made it in the big city, check the menu at Carnegie Deli.
Last week, the Carnegie Deli unveiled its massive “A Jew Grows in Brooklyn Sandwich” (shown) in honor of Jake Ehrenreich’s off-Broadway show of the same name, about growing up in 1960s East Flatbush, the child of Holocaust survivors.
The mostly comedic show — which includes personal stories and music — is being immortalized with a sandwich made of corned beef, pastrami and turkey with lettuce and Russian dressing on rye. It’s topped with a broccoli flower (the “tree”).
“How much time do I have?” Gil Marks asked towards the end of his presentation at the 92Y last Tuesday. The answer (two minutes) didn’t seem to perturb him in the slightest. “Great. Well, in the next two minutes, let me take you through about 2,000 years of Jewish history.”
That was pretty much the theme of the evening, as cookbook author and Forward columnist Leah Koenig interviewed Marks, also an author of several cookbooks and, most recently, the “Encyclopedia of Jewish Food,” during a talk labeled The World of Jewish Cooking, part of the 92Y Talks series.
For insight into last week’s happenings at Trader Joe’s grocery stores nationwide, referencing the vintage TV sensation “Supermarket Sweep” might not be a far stretch. The contestants were kosher customers, the prize, semi-sweet chocolate chips. The last of the pareve ones, that is.
The chocolate chips, which have been regarded for years in kosher households as some of the best for desserts following meat meals (and at the best price, a twelve-ounce bag for $2.29), will soon have their “pareve” label replaced with the “OK-D” label for certified dairy (non-Cholov Yisroel). The notice by Kashruth Administrator Rabbi Don Yoel Levy was released on Wednesday.
Owners of soon-to-open kosher restaurant Jezebel in SoHo hope to turn the idea of kosher cuisine on it’s head. [Wall Street Journal]
10 suggestions for how to add bacon’s smoky flavor to dishes with vegetarian ingredients. [The Kitchn]
YouTube is set to launch Hungry, a channel dedicated to food, July 2 and plans to have 12 shows by the end of summer. [Eater]
Cross posted from Jewess with Attitude.
One hundred and ten years ago today, something surprising happened. Jewish immigrant housewives in New York City — concerned and angry about a sharp rise in the price of kosher meat from 12 cents to 18 cents per pound — launched a kosher meat boycott that lasted nearly a month, spread to several other boroughs of New York, sparked violent riots and arrests, and attracted much media attention before ending with the successful lowering of meat prices.
Unlike most other immigrant activists of the period, these boycotters were not young workers—they were housewives with children. Their average age was 39, and most had four or more children at home. Though women had historically been involved in popular protests around issues like food prices, the kosher meat boycott of 1902 stands out as a pioneering example of women’s strategic political organizing and effective use of local networks.
In early May of 1902, small butchers had responded to the skyrocketing price of kosher meat by boycotting the wholesalers (known as the Meat Trust) in an attempt to lower prices. But when the butchers settled with the Meat Trust without achieving a price reduction, housewives of the Lower East Side decided to take matters into their own hands.
To read more, visit Jewess with Attitude, the blog of the Jewish Women’s Archive.
She delivers freshly-baked challahs to customers’ doorsteps (or their doormen), but she doesn’t use wings to get there… she drives a Honda Pilot.
The Challah Fairy, a.k.a. Chanalee Fischer Schlisser, sees her business almost as a calling, hoping her tasty challahs will encourage more Jews to enjoy Shabbat.
“People have a much better experience of Shabbos if they have a special challah and not some gross supermarket challah,” Schlisser said.
Schlisser’s challahs have garnered a following in the New York area, specifically specialty flavors like cinnamon and chocolate. Her “best-ever” chocolate babka is also popular.
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