Free Giveaway Haley's Corker 5 in 1 Wine Tool Enhancing, Serving and Preserving wines all over the world!
Some call it the "Swiss Army Knife" of wine accessories! This is a must have functional kitchen gadget. It will preserve your leftover wines, and make your wine bottles easily storable on their sides in the refrigerator. We suggest adding it to a bottle of wine and delighting your host with a useful... Read more...
Jack’s Gourmet Kosher Free Giveaway and Featured Recipe
Hop into this Giveaway! Frogs in the Bed by Ann Koffsky
Ann Koffsky renowned artist and book illustrator is author of the new "must have" children's book "Frogs in the Bed". The paperback is based on the popular song of the same name, originally written by Shirley Cohen Steinberg. In words and illustrations the book "Frogs in the Bed" shares the story of the morning Pharaoh... Read more...
New! Passover eBook "4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors" is live on Amazon.
This Passover eBook is the collaborative effort of 4 popular bloggers sharing ideas for how to cook healthy, seasonal, modern dishes for Pesach. The eBook offers over 60 recipes, each with photo, all clearly labeled (including gebrokts and non-gebrokts). There are plenty of... Read more...
When translated from Yiddish, the words matzo brei are usually thought to mean fried matzo, or matzo crumble, a classic combination of eggs and matzo, fried in oil, butter, margarine or schmaltz (rendered chicken fat). It can be sweet or savory, scrambled or pancake like, and through the years has taken on numerous, countless variations in taste, ingredient and preparation.
Recipes for matzo brei have been handed down for generations. According to food historian Gil Marks, in his James Beard award–winning book Encyclopedia of Jewish Food (Wiley), the first reference to fried “Matsos” was found in The Jewish Manual (London, 1846). Eggs were recorded as part of the recipe in Aunt Babette's Cook Book (Cincinnati, 1889) in a recipe entitled “Ueberschlagene Matzos”, and then again referenced in The Settlement Cook Book 1903 with a recipe entitled “Matzos Pancakes”.
Matzo Brei has evolved from a Passover breakfast staple enjoyed at Bubbie’s house, to a gourmet year–round meal option with many contemporary variations. Although it still remains a nostalgic, popular and delicious Passover dish, it is not unusual to find matzo brei containing lox and capers topped with crème fraîche, or garnished with fresh fruit on restaurant menus. And, for those into more healthful eating and whole grains, matzo brei can be made with whole wheat or spelt matzos! It can be served as a side dish, an entrée or dessert at any time of the year. We present some variations, which are all Passover friendly, but comforting and delicious year round.
We started with a basic Matzo Brei recipe and, with some variations (eight of them), turned it into something "New". Enjoy these recipes for Classic Basic Matzo Brei with Variations – including Cinnamon Toast, Bananas Foster, The Deli Special, Tex–Mex, Caramelized Onion,Lox and Cream Cheese, Italian,Coffee Cake. Enjoy!
Bouquets to you, Dear KosherEye Readers Wishing you a Beautiful, Sweet, Inspirational Passover!
Four cups of wine, two Seders, eight days of Passover – and many, many meals! So much time to taste and enjoy a variety of exceptional wines, at all price ranges. Some are new, some are "classic". KosherEye presents some delightful choices. Detailed wine descriptions have been shared by our tasters, our team of wine-mavens, and the experts. Wines are listed in price categories from moderately to medium priced, to "sip and splurge"! Prices are approximate.
As we drink the four glasses at our Seders we relive the story of our past and pray for renewed peace, spiritual growth, unity, and freedom for the Jewish people, everywhere. Wishing all a vintage Passover!
Baron Herzog Chenin Blanc – considered the best value in its category by Wine Enthusiast magazine fresh and round mouth feel with intense fruity notes of nectarine, gooseberry and pine with a bright clean finish. A versatile wine to enjoy with spicy ethnic foods from Chinese to Indian. Also great as an aperitif. Serve chilled. $8
Baron Herzog Chardonnay – Double Gold winner in California Competition intense floral aromas are followed by notes of fresh peach, pear and citrus with hints of toasty vanilla oak. Soft in texture, this well-balanced wine is crisp and refreshing on the finish $13
Baron Herzog Cabernet - The grapes for this very approachable Cabernet Sauvignon come mainly from the highly regarded Paso Robles appellation and is aged for 18 months in stainless steel. It is light in the mouth with food-friendly acidity and tannin. $12
Baron Herzog Jeunesse Pink Moscato 2012 is sure to become a new classic. Jeunesse Pink Moscato is highly recommended for those who enjoy medium sweet wine. $11
Carmel SelecteD wines are newly released in the U.S. They are moderately priced lovely table wines. We tasted the lovely Emerald Riesling, young, easy to drink citrusy, fruity and light. Selected wines come from vineyards in Israel's coastal regions including the central coastal plain, Judean Shefela and Mount Carmel. $13
Recanati Yasmin Red and Yasmin White Young blended wines from Israel – medium bodied, refreshing, fruity harvested early and moderately priced $11
Yarden Mount Hermon Indigo 2012 is a medium-bodied red wine. It is produced from Cabernet Sauvignon and Syrah grapes grown in the Golan Heights. Very smooth and rich with a long finish. $14
Chateauneuf Bordeaux 2011 is a semi-dry wine typical of the Bordeaux appellation. It is fresh and delightful. Serve fresh as an aperitif, or as an accompaniment to fish, poultry, cheese, and appetizers. A favorite of ours $12
Recanati Shiraz from Israel – Lively wine with a fruity medium bodied taste $17
Don Ernesto 2012 Collage - North Coast White Table Wine - "Fun in a bottle." Golden, fruity, medium body, dry friendly, this wine is good to share with family and friends. We even love the label. $18
Hagafen Lodi Roussanne This Roussanne is produced from grapes grown in the Ripken Vineyard, a California site renowned for its ability to lend white varietals complexity and fruitiness, qualities required for a food friendly wine. President and Mrs. Obama chose this wine to serve at a 2013 White House luncheon. Need we say more? $20
Yarden Blanc de Blancs showcases bright lemon and floral notes complemented by lime and green apple. Possessing a slight creaminess, this complex sparkling wine is crisp, drinkable and tasty. A sparkler which goes well with fish, poultry and appetizers $27
Baron Rothschild Haut Medoc 2011 Red blend of is a blend of Cabernet Sauvignon (60%) and Merlot (40%). Cabernet Sauvignon from France provides a big, earthy, rich vintage perfect with meats and casseroles. Complex, full bodied with herbal and spice flavors $37
Hagafen Brut Cuvee A delightful bubbly wine – to serve at the Seder, at a Passover meal or truly any time where a toast or celebration is in order. One of our favorite sparklers. $42
Recanati Special Reserve White 2010 - This white varietal blend is produced in very small quantities in the Upper Galilee. Recanati Winery's premium white wine label, Special Reserve, is the winery's flagship wine and the best white wine produced from each vintage, and is produced only in unique quality years. This wine is made from a blend of Chardonnay, Sauvignon Blanc and Viognier grapes from the Upper Galilee. Best served well chilled with fish or poultry. $40
Hagafen 2010 Cabernet Sauvignon - This lovely wine from the Napa Valley is an Estate Gold Medal winner. A very special wine to serve at the Seder- $45
2007 Hagafen Prix Melange, Napa Valley - The Hagafen Prix wines are made in small lots, with limited availability and noted by many experts for excellence. Several wine experts give this particular wine high scores and consider it a joy to consume. $75
Have a Passover question? Want to know some tips for shopping for less? Need links to some leading kashruth sites? We have it!
Passover for Less Tips: (Consult with your Rabbi): • Coffee any plain, unflavored beans; grinder must be clean. Instant requires certification • Any dishwashing soap • Pure frozen concentrate orange juice- any • Frozen fruit-acceptable if not sweetened or cooked, and contains no additives • Raw Pecan halves or wholes are acceptable without Passover certification. Also, other raw nuts that are not blanched or roasted and free of bha/bht are also acceptable • Kirkland and Trident salmon – OU (no special Passover certification necessary) • Soaps – any • Styrofoam - any • Real lemon in bottle – OU (no special Passover certification necessary) • Tea bags – any unflavored • Bigelow, many varieties • White sugar – any without additives, Brown sugar must have Passover certification • Baking soda -all kosher without certification • Extra virgin olive oil – all kosher without certification • Cocoa –any 100% pure no additives such as Hershey's • Quinoa – 2014 Passover Update There are several brands of kosher for Passover quinoa this year including Setton Farms.Packages must be labeled Star-K/Kosher for Passover or OU-P.
In celebration of Passover, our popular series, Cooking with the Stars returns. Let's gather around the Passover table, sharing favorite family recipes from the 2014 guest culinary stars. Some of these recipes are beloved heirlooms; some are updated treasures, several are new and contemporary. All are truly delicious!
We thank our 2014 culinary Stars for sharing their cherished family food jewels, and wish them all a happy, healthy, kosher, and zissen (sweet) Passover!
Tamar Ansh is a busy multitasking mom who loves to write, cook, bake, read, and more. In her spare time, Tamar is a bestselling cookbook author of books such as A Taste of Challah, Pesach - Anything's Possible, A Taste of Tradition and others. She is a food columnist and gives live cooking and challah demonstrations around the world. Mrs. Ansh lives in Jerusalem together with her family and their pet rabbit Fluffy. Her newest book (a "Passover Cookbook for Kids"), is avaliable here: Let My Children Cook!: A Passover Cookbook for Kids
Lauren Stacy Berdy writes: "What's a Jewish Papa to do when his daughter wants to become a chef?" It was 1976 and that is not what he had in mind for her. Lauren Stacy Berdy has cooked professionally for over 30 years and in kosher kitchens for thousands of hours. She studied at LaVarenne Ecole de Cuisine, Paris, earning Le Grande Diplome d'Etudes Culinairs. Over the years, Lauren has developed a substantial kosher clientele who appreciate the integration of her vast culinary knowledge with Jewish dietary laws. Lauren wrote her first book, an e-book titled RemainingKosher, as an invitation for readers to look over her shoulder in the kitchen, and to join her on foraging journeys to the ethnic markets she finds wherever she lives or visits. Lauren lives in South Florida. Visit her website: laurenstacyberdy.com. Remaining Kosher may be purchased through iTunes or the Apple iBooks App on your iPad or your Mac. You may also buy it here:
Mayim Hoya Bialik is an Emmy nominated actress, trained neuroscientist, author and the mother of two sons. She is currently starring on the CBS hit comedy "The Big Bang Theory", where for six seasons she has played the Emmy nominated role of Amy Farrah Fowler. Her career has been amazing, diverse and now quite delicious! She writes weekly for the Jewish parenting site Kveller.com sharing thoughts about her life as an observant Jewish actress and mother.She studies through Partners in Torah, and speaks for a variety of organizations around the United States. Visit Mayim's Facebook page official.mayim.bialik; follow @Missmayim on Twitter; or read her her blog on kveller.com. Do read our review of her latest book "Mayim's Vegan Table", a vegan family cookbook.
We thank Mayim for sharing some Passover thoughts with KosherEye readers:
What is your favorite childhood Passover food memory - and would you share the recipe with our readers? My favorite memory of Passover and food isn't a home-cooked one, although my mom was a great cook! She would buy this tray of tiny Pesach chocolates, maybe a tray of 24... I think it was, all lined up in this plastic tray. Some were flavored, with coffee or orange, and they were these amazing little vintage-style chocolates. I have not seen them in maybe 25 years though. But they always said "Pesach" to me. (KE: Mayim, we think that you are talking about an assortment from Barton's or Barricini's) What dishes are the highlights of a delish Vegan Passover Seder? Well, I always make mango quinoa, and I love sautéed artichoke bottoms with shallots. I make a lovely eggplant tomato farfel casserole, which sounds mushy, but it's actually delightful and is a big hit with my sons too. On the Seder plate itself, I use beets instead of a shank bone (which is an halachically acceptable substitution), and a wooden darning egg instead of a chicken's egg! What are your ultra-favorite vegan recipes for Passover?
Ronnie Fein is a cookbook author and cooking teacher in Stamford. Her latest book is Hip Kosher. Visit her food blog, Kitchen Vignettes at www.ronniefein.com, and follow her on Twitter at @RonnieVFein.
My grandmother was a typical, European Jewish grandma, always hugging, always busy, always cooking the different foods that her children and grandchildren loved. Chremslach for my brother Jeff, baked blintzes for my Dad. For my mother there was grandma’s roasted eggplant salad, which she called “potlajella” (I tasted something similar, called raheb, in Egypt). We visited grandma once a week and I remember that practically every time we got to her house there was an eggplant cooking right on top of the gas burner. She’d let the vegetable scorch black, then she’d scoop the insides into a bowl and mix it with chopped raw onion and sometimes tomatoes or bell peppers, occasionally celery, always olive oil. I hated that dish. I did try it, if only because my mother raved about it so much and because I was fascinated by how those flames came right around the eggplant in the middle of the kitchen. But I thought the salad tasted awful. In fact, because of potlajella I had an aversion to eggplant until I was a married woman and my husband asked me to cook some. Naturally, I chose to make grandma’s recipe, which wasn’t a recipe at all, just a bunch of ingredients, to see if Ed would like it. I roasted the eggplant at high heat in the oven (you can’t scorch an eggplant on an electric cooktop!) and I “potchkied” with the ingredients as grandma used to say, and was surprised at how delicious we both thought it was. Tastes change. For many years now I make grandma’s eggplant salad several times a year and usually for one of my Seder dinners. I change the recipe from time to time though. Sometimes I add some fresh, chopped chili pepper or cilantro (grandma would never have thought of those!) or mix in a few olives. I use shallots, which have less sting than raw onion. I also give it a sprinkle of zatar as a final flourish. Whatever the changes, this will always be grandma’s potlajella. Beautiful, refreshing and delicious for our Passover table. Ronnie's recipe:Eggplant Salad
Susie Fishbein is a world-famous kosher cook and author. Her wildly successful Kosher by Design series has sold almost half a million copies worldwide and has led to hundreds of appearances by Susie from coast-to-coast, Canada and Israel. She has profiled in the New York Times and on CNN, and been named one of the 50 most influential Jews by the Forward. A media darling, she has been a guest on dozens of network TV and radio shows, and at the White house In recognition of National Jewish Heritage Month. She is just back from leading a culinary tour of Israel. Susie's influence on the kosher culinary world was recognized by her peers when she received an award as a kosher pioneer at the 2013 Kosherfest media event, Kosherfeast.
Wonderbag - The amazing non-electric slow cooker Boil it - Bag it - Slow Cook it - Serve it and. . . Learn how to use it for Shabbos
The Wonderbag is a simple, revolutionary non-electric, heat-retention cooker that allows food that has been brought to a boil, to continue cooking after removing the food from the fuel source. No plugs, no batteries, no connection,no fuss...totally non-electric. Heat-retention cooking is an age-old technique and Wonderbag's fun and unique design is 21st century. It continues to cook food that has already been brought to the boil by conventional methods. Sealing the pot in the Wonderbag creates a slow cooking process.
The Wonderbag was initially designed for developing countries where energy is precious. The company was founded by Sarah Collins of South Africa, and was entirely family-funded. Since its inception, she has hired over 2,000 women in Rwanda to sew Wonderbags. When a Wonderbag is purchased, another is donated to a family in rural Africa, where more than a half-million have been distributed. International buyers include busy moms and foodies use their bags Wonderbags to cook dinner while they work or to bring warm food to dinner parties, picnics, tailgate parties and camping trips. In the U.S., the Wonderbag is available through Amazon and costs $50.
With a Wonderbag you can cook nearly any slow-cooked recipe such as stew, chili, rice, grains, soup, steel cut oatmeal and more. And it's easy! To kick-start the cooking process, food is heated in a pot on the range or cooktop, brought to a full boil, and then the entire lidded pot is simply placed in the Wonderbag, which is tied tightly by simply pulling the fabric together. The food will slow cook for up to 6 hours and stay warm for up to 12 hours. It follows the cooking principal low and slow, and will not burn. It is portable. Perfect for sharing with neighbors, great for potlucks or outdoor parties, and best of all Shabbos!
We took the Wonderbag to Rabbi Yechezkel Freundlich of Congregation Beth Jacob, Atlanta, to clearly understand how we could utilize it for Shabbos, and here are the results: Prior to the onset of Shabbos, still boiling hot foods such as soups and stews can be placed in the insulated Wonderbag and used just as the instructions specify. The foods can be kept in the fully insulated Wonderbag until ready to serve. Since the heat in the Wonderbag is retained for up to 6 hours, this allowed us to have very hot soup on Friday night, without leaving any fire source on.
There are 2 ways that the Wonderbag can be used on Shabbos: 1. During Shabbos, pots may be placed in the Wonderbag with the top and lid of the pot peeking out higher than the walls of the Wonderbag, and without the Wonderbag lid covering the pot. This would work well for dishes such as Cholent (stew) pots, which are started prior to Shabbos. 2. If a fully cooked and hot cholent or stew is poured into another serving pot (perhaps a soup urn) during Shabbos, the insulated Wonderbag can be utilized in its entirety- with the lid. And, then, the hot food can be transported in the Wonderbag, even on Shabbos.
Yom Tov: Since cooking is allowed on Yom Tov, the Wonderbag can be used as it is fully intended with lid and tie, providing an excellent new tool for slow cooking and maintaining heat.
Another nifty use? One reviewer says she used a Wonderbag to keep an ice cream cake frozen for three hours.
Yes, we think that this is a "Wonder-ful" new kitchen tool!
"We're not just about Wonderbags sold, we're about Wonderbags used." Sarah Collins, Wonderbag founder
Each year, we look forward to munching on our thin mints while we wonder about the origin of Girl Scout cookies and why they became kosher? Judging by the enterprising spirit of the Girl Scout troops we know, we assume the kosher certification was to expand sales. Quite a success story isn't it? You Go Girls!
Girl Scout Cookies began in the ovens of members with the help of their moms. The sale of cookies was a way to finance troop activities started in 1917 in Muskogee, Oklahoma. American Girl magazine, published by Girl Scout national headquarters, featured an article by Florence E. Neil, a local director in Chicago, Illinois. Miss Neil provided a cookie recipe for the council's 2,000 Girl Scouts. She estimated the approximate cost of ingredients for six- to seven-dozen cookies to be 26 to 36 cents. The cookies, she suggested, could be sold by troops for 25 or 30 cents per dozen. In the 1920s and 1930s, Girl Scouts in different parts of the country continued to bake their own simple sugar cookies with their mothers. These cookies were packaged in wax paper bags, sealed with a sticker, and sold door to door for 25 to 35 cents per dozen.
Girl Scout Cookies are now sold by the millions and are manufactured in kosher certified bakeries. Currently two commercial bakers are licensed by Girl Scouts of the USA to produce Girl Scout Cookies: ABC Bakers and Little Brownie Bakers. The cookies are for sale annually, from January through April.
On behalf of the kosher community worldwide, we thank the Girl Scouts for this decision as we enjoy our OU-Dairy kosher Girl Scout cookies. By the way ALL flavors of Girl Scout cookies sold in the U.S. are kosher. Now, if we could only convince the Girl Scouts to deliver a bit earlier so that we didn't have to gobble these up before Pesach!
To learn more about the history and flavors of Girl Scout Cookies visit: Girlscouts.org
Meet the Cookies The current cookie flavors are: Thin Mints, (our favorite) , Samoas, Tagalongs, Trefoils, Do-si-dos, Lemonades, Savannah Smiles, Thanks-A-Lot, Dulce de Leche, Cranberry Citrus Crisps, Chocolate Chip Shortbread, and Thank U Berry Munch.
Soom Foods is a family business, developed and operated by three entrepreneurial sisters —Shelby, Jackie and Amy Zitelman. All three, originally from Rockville Maryland and graduates of the Charles E. Smith Day School, have a passion for business, food and a healthful lifestyle. Their company is dedicated to introducing their treasured tehina to the American market and educating Americans to its nutritional benefits and many uses! Ask the sisters and they will reply "tehina goes great in everything from traditional middle-eastern dips (hummus), to sauces, marinades, sweet spreads, and even baked goods!".
How did they learn about tehina? The answer is all in the family. Jackie moved to Israel, eventually marrying a tehina expert (Omri) who introduced the three to tehina made from Ethiopian sesame seeds. They loved it, and decided that the "tahini" found in the states was far misrepresenting such a delicious ingredient.
Soom Foods tehina is imported from a factory in Northern Israel and is made from white Humera sesame. It is a pure sesame butter with a wonderful flavor, and it makes for a very versatile ingredient in both savory and sweet recipes. (Think of it as peanut butter made from sesame seeds!). We think that this tehina is truly delicious and is good enough to just lick off a spoon. (Yup, we have!)
Soom Foods believes that health, honesty, sustainability and philanthropy are essential elements for living a quality life and running a quality business. To support their philanthropic mission, they have joined the organization One Percent for the Planet.
Gluten Free, Peanut-Free, Vegan, Non-GMO, All Natural
Manufactured in Israel
Certified kosher, parve by the OK
Provides protein, fiber, essential vitamins and minerals
Jerusalem, The Movie Professor Jodi Magness You'll Dig It!
We recently had the opportunity to view the film, Jerusalem, screened at the Imax Theater located at the Fernbank Museum of Natural History in Atlanta. The experience was captivating, breathtaking and meaningful. This extraordinary film presented the multi-cultural and cherished sites of the city of Jerusalem, its history and its people. The film captures the intersection of science, history and religion in Jerusalem: a city sacred to half the people on earth; fought over more than any other place in history; conquered and destroyed, rebuilt and reinvented repeatedly for over 5,000 years. This is a family friendly film, a dazzling visual journey for older children and adults.
We are delighted to introduce a fellow Atlantan, with a new blog. Meet Alex 'the Kosherologist' Idov who is the man behind the blog 'Kosherology' and a regular contributing food columnist to The Five Towns Jewish Home.
Kosherology is a fun new kosher blog, which shares great recipes, cool kosher products & places, restaurant reviews, kosher/Jewish food nostalgia, and an inside look into the college classes of the Kosherologist's culinary degree. Alex is currently studying for his bachelor's degree in Culinary Sustainability (a cutting-edge culinary degree).