Recipes | Kosher Like Me

By Camillo Ferrari

The vibe at the Lime restaurant in Norwalk, CT is a throwback to the late 70′s. Square sheets of glass protect faded, striped umber and orange tablecloths and customers’ business cards are wedged between cloth and glass. A smattering of haphazardly framed photos of early 1980′s T.V. icons hang next to kitchen tools and framed notices of events from another era.

Hold onto your hat if you need to wedge yourself into the ahem, W.C., cause that’ll be a real challenge. Not much has changed, but by the looks of the crowds at lunch and dinner, maybe it doesn’t need to.

So what’s the scoop?

I learned from Lisa Petersen, manager of the Lime for 25 years, that owner Vincent Labozetta is just fine with leaving his menu and decor almost exactly as they were. When Labozzetta opened the Lime in the same spot in 1979, his menu was all vegetarian but within six months he integrated fish and chicken to broaden his customer base. With just a few tweeks, there have been very few changes to the menu since then.

Looks like Labozetta was WAY ahead of his time . His simple, veg heavy, home-cooked style continues to strike the right chord. And the crowded dining room has been confirming that for over 30 years.

The single waiter working dinner on a Sunday evening greeted many customers by name and was exceptionally accommodating to special orders. Diners chatted amicably with neighbors as orders were taken and delivered with good humor and efficiency.

It all feels very comfy, very un-trendy, very un-Fairfield county, very easy.

The menu has many intriguing options to choose from with offerings like Zucchini Loaf, Baked Tofu Parmigiana, and Vegetable Phyllo, along with a variety of unique salads that would satisfy anyone vegetarian or KLL (Kosher Like Liz).

We had to ask for advice on the best ones to choose…

We began with a crock of vegetarian Black Bean Chili served with a side of tortilla chips and a half order of the Hummus Platter.

The black bean chili had the perfect kick to compliment the subtle sweetness of the onion-y mix. The melted cheddar cheese and roughly chopped onions and peppers make a delicious, thick stew that was great for dipping the tortilla chips or enjoying by the spoonful.

The half order of the Hummus Platter was a pleasant surprise with the generous serving of raw vegetables and moist, steamed pita surrounding the hummus. Blended to a smooth consistency, the tahini, garlic, and chick peas came together for a nutty taste and creamy nut butter consistency.

The Soy-Carrot Loaf caught our eye as the most unique dish on the menu and we preferred it to the grilled salmon with chipotle honey-lime glaze. Both entrees were served with a brown or wild rice pilaf and steamed broccoli with a light butter drizzle.

I’ve never had something quite like the Soy-Carrot Loaf. It had a sweet and very rich flavor, but it didn’t linger on the palette and become overpowering. The chewiness of roasted sunflower and sesame seeds complimented the crunch and crispiness of the outer layer and edges. A generous layer of organic cheese draped the top. Like many choices here, it’s optional, of course.

We were happy to find that the salmon had a very natural taste; it wasn’t laden with butter, rather was dressed with a slightly sweet, citrusy glaze of chipotle honey-lime. The result was a great tasting, tender piece of fish. The salmon was grilled to perfection, slightly crispy on the outside and moist and tender on the inside. I learned that New Wave Seafood, Stamford, delivers only five pounds of salmon a day to the Lime, ensuring that the fish is fresh each day.

On a subsequent visit, we explored the lunch menu and opted for the Malibu Salad with salmon, rather than chicken. The plate was loaded with fresh greens, red peppers, avocado slices, artichoke hearts and what seemed like a double portion of grilled salmon. Portion sizes are super generous here and the good folks at the Lime expect you to pack it up to enjoy later.

My girlfriend, Nicole, who always enjoys a good beer or glass of wine with dinner, ordered a Wildflower Wheat from Otter Creek Brewing Co. The wheat ale is certified USDA organic and brewed with Vermont honey and chamomile flowers. A modest but more than adequate selection of organic beer and wine is offered here. Nicole savored hers and mused, “I think this is what people mean when they say they want a crisp beer”.

To finish off another visit, we ordered the gluten free, Flourless Chocolate Cake for dessert. Dense, moist, deeply chocolatey and topped with a huge spritz of fresh cream, it’s great to know that gluten free folks can have their cake and eat it too.

As our meal concluded, the table next to ours was getting up to leave and had obviously noticed our rampant picture-taking throughout the course of dinner. The couple asked if we were food-blogging, and naturally we told them we were. Before I could even finish the phrase, ‘Kosher Like Me’, the couple’s eyes instantly widened and ear to ear smiles spread across their faces. The odds of running into readers of KLM while dining to write for it are pretty slim and we enjoyed a little chat. Perhaps it isn’t such a big coincidence, though, since the Lime is a KLM favorite and Liz told me she’s been eating there for over 20 years.

Have a hankering for an easy vegetarian, grain based salad?

Check out Ronnie Fein‘s recipe for Quinoa Stuffed Mushroom Caps with Raisins and Pine Nuts. And take a look at Ronnie’s wonderful blog chock full of tales and recipes in Kitchen Vignettes, by clicking here.

The Lime Restaurant

open M-Sat: 11-4; 5-10PM and Sun.: 4:30-9:30 PM

168 Main Ave. Norwalk, CT. 203-846-9240

Camillo Ferrari, 24, of Norwalk, CT is graduating in May with a B.A. in journalism from Western Connecticut State University. He began working in his father’s restaurants at age 8 and has most recently joined the team at Oak+Almond of Norwalk, CT. A carnivore at heart, he still appreciates and understands the reasons and benefits of eating KLM. He hopes to bring fresh insight to the Fairfield County area on KLM restaurant options.

Quinoa Stuffed Portobello Mushrooms with Raisins and Pine Nuts

6 servings

Quinoa Stuffed Portobello Mushrooms with Raisins and Pine Nuts

Thanks goes to Ronnie Fein, cookbook author of HIP KOSHER: 175 Easy-To-Prepare Recipes for Today's Kosher Cooks. More of her wonderful recipes may be found on her blog, Kitchen Vignettes, www.ronniefein.com.

Ingredients

6 large Portobello mushroom caps
3 tablespoons olive oil
Salt and freshly ground black pepper to taste
4 thick scallions, chopped
1/4 cup pignoli nuts
1 large clove garlic, chopped
1/4 cup golden raisins
2 cups cooked quinoa
2 tablespoons chopped fresh mint

Instructions

Preheat the oven to 350 degrees.
Wipe the mushroom caps clean, remove the inedible steams and place them outside up on a baking sheet.
Brush the outsides with about 1 tablespoon of the olive oil. Sprinkle with salt and pepper. Turn the caps over (the gills side up). Bake for 10 minutes or until softened.
While the caps are baking, heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat. Add the scallions and pignoli nuts and cook for 1-2 minutes.
Add the garlic and raisins and cook for another minute.
Add the quinoa and mint and cook briefly to distribute the ingredients evenly. Taste for seasoning and add salt and pepper to taste.
Spoon equal amounts of the quinoa mixture onto each mushroom cap.
Just before serving, bake the caps for 10-12 minutes or until the mushroom is tender.

Notes

This easy vegan recipe would be a satisfying main dish for vegans and vegetarians. It is parve (non-dairy) and kosher for Passover, too.

http://kosherlikeme.com/on-the-road/naturally-delicious-at-the-lime

Originally Posted in “Naturally Delicious at the Lime”

photo: Melinda Strauss

By Melinda Strauss

With the holiday of Shavuot fast approaching, I have dairy on the brain. I tend to lean towards meat dishes and non-dairy desserts but how could I say no to this opportunity to use heavy cream and my favorite cheese, spicy pepper jack?!? With spring in the air and my favorite fruits and vegetables coming out of hiding, corn seems like the perfect ingredient to highlight the season.

photo: Melinda Strauss

The combination of fresh yellow and white corn kernels (you can certainly use frozen corn but don’t use canned) creates a crunchy contrast to the creaminess of the heavy cream and cheese. If you want some more spice, add chopped jalapenos to the onion and pepper mixture. And if you want to avoid any spice, stick to a milder cheese like white cheddar, which would also be delicious in this homemade creamed corn.

I am honored to be writing this guest post for Kosher Like Me! I’ve been a fan of Liz and her incredible blog for over a year now and I love reading about her travelling and culinary adventures. As a modern Orthodox Jew and kosher blogger myself, I spend a lot of time drooling over the pictures Liz posts and only dream of eating them myself. But she always inspires me to try new recipes in the kitchen and for that I say “thanks Liz!”

Many thanks to Melinda Strauss. Find more of her inspired and reliably delicious recipes on her blog at Kitchen Tested.

Pepper Jack Creamed Corn

2 cups

Pepper Jack Creamed Corn

This recipe was provided by Melinda Strauss. She blogs at www.kitchentested.com.

Ingredients

2 Tbsp butter
1 medium yellow onion, chopped
½ red bell pepper (around ½ cup), chopped
2 cups fresh or frozen yellow corn kernels
1 cup fresh or frozen white corn kernels
½ cup heavy cream
1 tsp sugar
½ cup pepper jack cheese, shredded
sprinkle of salt

Instructions

Heat butter in saucepan over medium-low heat until melted. Add chopped onion and red bell pepper and sauté until soft, around 5 minutes.
Stir in the corn, cream and sugar and cook until the mixture has thickened, stirring occasionally, for 10 minutes. Make sure the cream doesn’t boil.
Sprinkle in the cheese and stir until melted. Add a sprinkle of salt and devour!

http://kosherlikeme.com/recipes/welcoming-the-season-with-creamed-corn

Originally Posted in “Welcoming the Season with Creamed Corn”

I appreciate the calm each time I tuck into Gobo, a vegetarian retreat with convenient locations in the West Village and UES, NYC. The mostly blond and spacious interior is simply appointed with undressed wooden tables and comfortable cushioned seating. Plenty of space between tables encourages good conversation and lingering. There is a Zen simplicity that is intentional here and it carries through to the deceptively simple, Asian inspired dishes on the menu.

There is a broad selection suitable to all tastes; ranging from lighter plates mounded with veggies and soy or seitan proteins to heavier stir-fries and rice dishes for those with heartier appetites. For vegetarians, those who are Kosher Like Me, and gluten free eaters, Gobo is a perfect choice.

Here’s what I recommend:

Pine nut vegetable medley in lettuce wraps was a delicious mix of finely diced jicama, roasted to bring out some natural sugar, scallions, rich pine nuts and crispy rice toppers. Texture was a player here with crisp lettuce wraps enhancing the pleasing sensation. This dish was one of my faves.

Braised tofu in black bean sauce over kale was a generous portion of creamy thick slabs of soybean curd, crispy on the outside and and moistened with chunky, roasted tomato wedges and zucchini slices over a bed of simply steamed kale. Brown rice, coconut rice with raisins and yam fries are available as reasonable side dishes ($2-$6) if you’d like a bed underneath it all to sop up the Asian deliciousness.

Chakra Rolls, are light and raw with plenty of cabbage, red peppers, alfalfa sprouts and lemongrass wrapped neatly and enhanced by the cashew cilantro dipping sauce.

For those with heartier appetites, there are plenty of hot dishes including butternut squash risotto with toasted almonds, smoked Bejing- style seitan with Chinese broccoli, and a few stir -fries. My favorite was the Vietnamese spicy stir fry with rice noodles, carrots, cabbage and bean sprouts.

Kids may enjoy the spaghetti with wheat balls with zucchini and zingy tomato sauce or mini veggie burger sliders, which hit the mark on a rainy eve when a burger would have been tempting.

Everything is vegan except for select breads and chips where eggs and dairy are used. Sauces are rich, varied and sometimes nut based. The onion fonduta (lots o’ onion slowly caramelized and reduced to a golden, sweet paste) added a zippy chunky layer of flavor to the truffled wild mushroom panino we enjoyed.

Salads are simple, fresh and pleasing. The beet salad with steamed baby green beans and walnuts over greens with a light mustard dressing would be a great accompaniment to any of the 4-5 soups offered. Spinach wonton soup or organic white bean with root veggies and pumpkin would be my choice until the weather heats up.

The dessert menu is concise and all dishes are vegan, adding to the appeal for kosher keepers or those with dairy sensitivities.

Juices and smoothies are all organic as are most teas. Shots of wheat grass, flax seed, ginseng, or protein are available to enhance a full page of selections including house made ginger ale with fresh ginger and tempting smoothies like the “awakening” with blended mango, passion fruit and apple juice.

A full page of mostly organic sake, sparkling wines and champagnes, white, red and dessert wines is impressive. I was thrilled to see at least four kosher wines on the list, two from Israel and two from Ankara, Turkey. A concise list of beers is offered, although I was disappointed to not find any local brews on the list.

For diners with gluten sensitivities, the menu is clearly marked.

Gobo is open 7 days a week in these locations:

*1426 Third Ave (at 81st), NYC

212-288-4686

* 401 Avenue of the Americas (between Waverly Place and 8th st), NYC

212-255-3242

Hankering for some crispy tofu over spring greens?

I turned to Hannah Kaminsky, my brilliant blogging gal pal, vegan expert , cookbook author and recipe developer and here’s what she had whipped up that fit the bill. Interestingly, I had just bumped into Betty Lou’s powdered peanut butter at Whole Foods, where I sampled and fell hard for it.

Read more about it on Hannah’s vegan blog, Bittersweet or on Betty Lou’s site. I throw a tablespoon of Betty Lou’s chocolate peanut butter powder into my smoothie and it transforms it into a high protein, decadent without the fat, shake.

Crispy Peanut Tofu

2-4 servings

Crispy Peanut Tofu

Recipe and photo were created and shared by Hannah Kaminsky, http://bittersweetblog.com/

Ingredients

1 Pound Extra-Firm Tofu
1/2 Cup Powdered Peanut Butter
2 Teaspoons Powdered Garlic
1 Teaspoon Ground Ginger
1/4 Teaspoon Cayenne Pepper
Salt and Ground Black Pepper, to Taste
Canola or Vegetable Oil, to Fry
1 Thinly Sliced Scallion, for Garnish (Optional)

Instructions

Drain and press tofu for 30 minutes. Meanwhile, in a medium bowl, combine the peanut powder and seasonings. Once the tofu is ready, cut it into triangles, rectangles, or cubes, and toss them in the peanut powder. Make sure that all sides are fully coated.
Place a large skillet with high sides over medium heat, and add in about 1/4 – 1/2 inch layer of oil. When the oil is hot, carefully place a few pieces of the tofu in the skillet at a time, being sure not to crowd the pan. Fry for 3 – 4 minutes on each side, until deep brown and perfectly crispy. Remove and drain the tofu over a over-turned wire rack resting on top of a paper towel, and repeat with the remaining pieces.
Create a fantastic, instant sauce to go with your tofu by adding water to the remaining peanut powder mixture, one tablespoon at a time. Drizzle over the tofu, and top with scallions if desired.

Notes

Hannah says "Seasoning the peanut butter powder lightly and dusting the tofu triangles to coat each piece, the results were spectacular. Not only did the quick dredge create some of the crispiest bean curd I’ve ever crunched on, but the added flavor put it light years ahead of the standard plain starch or flour approach. Served on a bed of sauteed kale and caramelized onions, it was the kind of quick, comforting meal that will no doubt see many repeat performances. Best of all, nothing goes to waste- The peanut butter powder leftover from dredging the tofu is effortlessly rehydrated into a creamy peanut sauce. Drizzled on top or used as a dip on the side, this nutty dish is a delight even to those not wild about tofu."

http://kosherlikeme.com/on-the-road/gobo-inspires-with-vegetarian-goodness

Originally Posted in “Gobo Inspires with Vegetarian Goodness”

image courtesy of Nothin’ But

You wonder how you’ve arrived at this hour, AGAIN, without being prepared. It’s not a surprise, after all, that sometime between lunch and twilight you will be rummaging through your bag or desk frantically searching for a snack to satisfy that grumbling.

When that late afternoon craving finally settles in, what do you reach for?

What’s YOUR 4:00?

I’ve fallen hard for Nothin’ But Granola and I’m suddenly bumping into these bars and bagged crumbles in some of my favorite haunts in CT and NYC . It fits into my bag, nutritiously tops my snack of plain yogurt, and is a bright shot of goodness in my morning bowl.

Recently, Jerri Graham, Nothin’ But Granola founder, invited me to spend a Sunday morning in the kitchen with her, tasting flavors in the pipeline, and maybe even whipping up a new one.

I jumped at the opportunity to watch this tastemaker mix her magic. I’ve known Jerri for a few years and started happily nibbling on her distinctively flavored bars sometime just after she transitioned from supplying my favorite coffee shop with muffins and before she began selling her granola products at the Westport Farmers’ Market. That was 2009.

Jerri Graham, Nothin’ But

Nothin’ But has always stood apart in my book, with big flavor profiles and mostly organic ingredients. But it’s the unexpected nuance that hits the palate after the initial burst of flavor, that keeps me coming back for more.

For now, she’s honed in on her favorite group of four bars, allowing production and distribution to become larger and more widespread. Nothin’ But Ginger, Lemon, Cashew granola bars are among my favorite. These chewy bars of citrusy sunshine, assert lemon brightness and make for one happy snack.

And kosher keepers, rejoice. This product is now certified kosher!

Three blends of egg-free, wheat free and butter free cookies have been added to the collection, too. And while production has moved from Westport, CT. to a professional, kosher kitchen in NJ, Graham is as busy as ever allowing her creative juices to run wild as she plans her next move.

I donned my apron and met Graham at a Westport bakery studio where she continues to share Cake Suite‘s space during off hours (check Michelle Klem‘s gorgeous and delicious specialty cakes and class offerings). As I entered the open work room, lined with racks of cake pans, mixers, and ingredients of all fanciful sorts, the aroma of the tropics came at me like an airborne pina colada.

Before I knew it, I was tasting spoonful after spoonful of pineapple, coconut, almond deliciousness. Jerri wanted MORE essence of the tropics and added chopped organic mango. “MORE COWBELL”, she mused out loud, referencing a Saturday Night Live sketch from 2000 with Christopher Walken.

eye poppin’ goodness

She pushed the suggestion of warm tropical breezes by adding a bit of heat from crystalized ginger. “MORE COWBELL”, she demanded, throwing open the doors of the bakery’s double fridge to scavenge for a clementine, a lemon, an orange. “CITRUS is missing”, she proclaimed with clarity, as she sought more balance to the sweet prominence of the pureed pineapple.

We are on a roll; chopping, rummaging, tasting and darting from subject to subject. For a few moments, we land on raising kids, girls in particular, as she is a single Mom of a budding teen. She points to a slogan emblazoned across her t-shirt which suggests, “Raise Your Expectations”. We talk about the double entendre of it pertaining to food that comes from the kitchen, not a lab. We speak about women of color and her frustration with families who don’t push their kids hard enough by setting expectations higher.

We bounce back to food talk and land on our mutual appreciation of tehini and how much we both love it’s silky texture. She begins to whisk tehini with lemon zest, chopped pistachios and organic apricots. Her creative juices flow as we explore how to make this flavor profile have MORE COWBELL.

I leave with a little stash which I’ve already tucked into my bag for my afternoon commute.

To get a great deal and check out my favorite 4:00, click here to order Nothin’ But Granola Bars and enter KLM13 for your 15% discount. Feel free to share the discount code with other granola lovers.

Click here to see where you’ll find Nothin’ But at locations in NYC and CT. www.nothin’butpremiumfoods.com

What’s YOUR 4:00? I want to know!

Nothin' But Granola and Fruit Pie

1 9 or 10 inch pie

Nothin' But Granola and Fruit Pie

Jerri Graham and I brainstormed on this recipe as we spoke about how flexible NOTHIN' BUT Granola is. Feel free to experiment with berry and preserve flavors.

Ingredients

1 frozen pie crust
10 oz. bag/box of Nothin' But cherry cranberry almond granola or cookies
3 Tb butter or non-dairy margarine
1/2 t cinnamon
1 16 ounce bag frozen berry medley or frozen berries of your choice
zest and juice of 1/2 lemon
3/4 c raspberry or blueberry preserves
1-2 Tb brown sugar (optional)
3 Tb flour (adjust as needed)

Instructions

Follow defrosting instruction on frozen pie crust box.
Place unrolled crust in 10 " pie pan and gently unroll while pressing into pan's bottom and sides.
Prick bottom and sides with fork and bake in 400 degree oven for 8-10 minutes, or until light golden. Remove from oven and set aside.
Pulse granola cookies until they are crumbly but not fine.
Place in bowl and with fingertips, mix butter with crumbs until integrated. Mix in cinnamon and set aside.
Place berries, preserves, lemon juice and zest in saucepan on low flame. Stir and simmer for 20-25 minutes.
Slowly whisk flour into heated mixture until it thickens. Whisk continually and add 1-2 Tb. brown sugar if you like it sweeter.
Allow mixture to cool and thicken for about 10-15 minutes. Whisk periodically to prevent lumps from forming.
Pour into pie shell and spread evenly with spatula.
Top with granola mixture, spreading evenly.
Bake at 350 degrees for 20-25 minutes, until top is lightly browned.

Notes

Baking time varies. You'll want to get the crumble lightly browned but prevent it from burning by watching it carefully.

For parve, or non-dairy treat, substitute non-dairy margarine for butter and use non-dairy frozen pie shell.

http://kosherlikeme.com/recipes/whats-your-400

Biggest kitchen disaster to date since launching Kosher Like Me!

And because food bloggers love to share, and it might be fun for you to see TOTAL BEDLAM in my kitchen, here’s my largest disaster, to date.

Luckily, I got the pie shot before this happened. Alas, my sister did not receive this jammy treat as a birthday sweet.

Originally Posted in “What’s YOUR 4:00?”

When Maria Loi, owner and chef of Loi Restaurant in NYC, read my Kosher Like Me business card she grabbed me by the hand and insisted that I follow her. I slung my bag over the back of my chair before I had even taken my seat, waved to my dinner companions, who looked both amused and baffled (I could hear them thinking, “Oy, here we go again“), grabbed my I-phone for pics (I thought it was an OFF night) and allowed myself to be steered into the inner sanctum of this busy NYC restaurant kitchen. It was brightly lit, immaculate and humming with focused activity.

“Look!”, she directed me with a wide smile and a sweeping arm gesture, “I separate my stations so there is no mixing of meat and dairy. You might guess that I am kosher!” Stunned by the seeming incongruity and surprise of it all, but loving the pace of this ride, it was clear that Maria Loi had a story to tell.

Loi grew up on the Corinthian Gulf coast in Nafpaktos in a home where dairy and meat were always separated as were dishes and pans. She never gave it a thought until she came to NYC and discovered that her father was Jewish.

“He unfortunately died without knowing, or at least without telling us he knew. Maybe this is why he gave shelter to sixteen Jewish families during World War II- and his friends were almost all Jewish. I learned of my Dad’s ancestry from an Italian photographer here in New York.”

Now that she knows more about her Jewish lineage, she understands the roots of her habit of separating meat and dairy, although her restaurant is not kosher. Among the ways she identifies with her Greek and Jewish background, she honors Greek Holocaust survivors in NYC by cooking for them at the Greek Consulate on Yom HaShoah, Holocaust Remembrance Day. This year and last, there were over 100 guests in attendance.

Loi’s menu is an easy one to navigate, with plenty of fish and vegetable choices and more unexpected surprises like vegetarian moussaka. She credits her great-grandmother’s recipe collections as her inspiration, especially her straightforward focus on fresh ingredients and her reluctance to fry anything.

I returned to Loi last night with one of my besties and a group of five 20- somethings, all hungry and happy to volunteer their opinions as we worked our way through almost all of the vegetarian and fish choices on the menu.

From the appetizers, we loved the cheese croquettes, a surprisingly light, baked, single bite of goat and Manouri cheeses encased in crisp crust and sitting atop a sweet dollop of fig and apricot compote.

Bring on more compote, please!

Other standouts were the oven baked beans with spinach and tomato served alongside a single, tender cipollini onion on a neat tile of feta cheese. The beans were fat, tender and perfect.

Baked eggplant stuffed with tomatoes, onions and smoked feta mousse disappointed a bit, as I was yearning for a sharper, saltier bite as contrast to the sweetness.

Vegetarian Moussaka was a real treat. Slow cooked, minced mushrooms replace the traditional meat filling, lending the requisite heft. The eggplant was caramelized from slow cooking alongside the sweet onions. A soft pillow of potatoes lightly whipped with Graviera cheese topped the dish.

The stars of the show here are the fresh, well prepared fish and we ordered all of those fit for kosher keepers.

The grilled Branzino was served over a bed of Horta (greens) and plump, lemony cous cous. It’s crisp skin and moist interior made it a group favorite.

Filet of Grouper was equally delicious and tasted pleasantly of the sea. Poached fingerling potatoes, Israeli couscous, grilled onion, reduced tomatoes and asparagus rounded out the dish.

Sides of lemony roasted potato spears, roasted cauliflower simmered in gently spiced tomato sauce, and wild, steamed greens saisfied our need for veggies. Barely cooked asparagus were bright and crisp and topped with a crumble of feta.

While nobody in the group imagined having room to sample Loi’s authentic, housemade, Greek sweets selection, I was delighted by a birthday surprise of “Maria’s Special Rich Greek Chocolate Flourless Cake“. Somehow we found room to savor the deep chocolatey richness and surprisingly light texture of this celebratory cake.

My unexpected birthday celebration was heightened by big laughs with close friends, delicious, deceptively simple and thoroughly Greek dishes and a few bottles of very chilled Greek Sauvignon Blanc.

Kali Orexi! (Bon Appetit)

Loi Restaurant is an easy walk to Lincoln Center (pre-theatre menu, $40 for 3 course and plenty to chose from if you are kosher like me) and just steps from the subway at 72/Broadway. In addition to an airy and comfortable dining room (love the fully upholstered chairs) there are three private dining rooms available for groups of 6-45 guests.

208 West 70th St. NYC

212-875-8600

Grilled Wild Salmon with Fennel, Leeks and Citrus Sauce

2 servings

Grilled Wild Salmon with Fennel, Leeks and Citrus Sauce

This recipe was shared by Maria Loi, chef and owner at Loi Restaurant, NYC.

Ingredients

1 Leek, all of white, half of green part, diced
½ bulb of fennel, diced
3 tbsp olive oil
zest of 1 lemon, and juice
2 portions of wild salmon
s/p to taste

Instructions

Clean the fennel and leeks by soaking in cold water with salt. Change water twice until it runs clear.
Take your chopped leeks and fennel, and marinate in olive oil, lemon juice, and zest.
Heat a sauté pan over medium-high heat, and lightly sauté your leek and fennel mixture, seasoning with s/p to taste, until the leeks and fennel begin to sweat and turn a little transluscent. Then set aside, and finish cooking while the salmon is grilling.
When ready, heat a grill pan, and cook salmon on presentation side first, for 2-3 minutes over medium heat, and then flip to “skin”-less side, and cook another 2-3 minutes for medium-rare-medium doneness on your fish.
Finish cooking the fennel/leek mixture, place on plate, serving fish on top of vegetables. Season with salt and pepper to taste, and garnish with parsley and capers.

http://kosherlikeme.com/on-the-road/all-greek-and-loving-every-bite

Originally Posted in “All Greek and Loving Every Bite”

By Melissa Roberts

On a recent, chilly March evening, members of the Westport, CT Chabad community were treated to a taste from the warmer shores of Brazil, featuring chef Leticia Moreinos Schwartz. Leticia, a graduate of the French Culinary Institute in New York and a Weston, CT resident by way of Rio, honed her considerable skills in restaurants, including Le Cirque 2000, La Grenouille, and Payard, and as a writer for magazines such as Saveur and Fine Cooking.

Brazilian and kosher cuisine may not seem a natural pair; in fact, Leticia admitted that keeping a kosher home while growing up in Brazil was difficult for her parents. Kosher butchers, for example, weren’t easily accessible, and overall the country’s Jewish population is small–150,000 in total with roughly 30,000 in Rio alone. Conversely, she recalls Jewish culture, as rich and very much alive, heavily influenced by an Israeli connection.

Leticia spoke fondly of being educated in Hebrew day schools, and having a strong sense of her heritage through music and song. And while Jewish life didn’t have a huge impact on her cooking, the backdrop of her native country did.

Brazilian food is a varied mix of flavors that reflect an equally diverse and far reaching population. African, Portuguese and Indigenous cultures all have an overriding influence, though other European countries, even Lebanon and India make an appearance, dashes of each exemplified in the dishes Leticia presented in her warm, lively way.

A side dish featured hearts of palm. The tender trunk of a tree with over 100 varieties in Brazil alone, many of us have seen it in jarred or canned form, nestled in salads. Leticia brought it front and center, sauteed with shallots and parsley, perhaps a nod to France, the palm hearts very Brazilian.

photo: Leticia Schwartz

Xim Xim de Galinha, a braised chicken stew in a tomato and coconut based sauce was enriched with ground cashews and peanuts, an African technique, the tomatoes an addition from the New World, the turmeric and paprika nods to India and Hungary, the chopped cilantro at the end, Latino. The sauce was creamy and rich without a lick of dairy. Different and delicious all at once.

The recipe featured here, Guava Thumbprint Cookies, sums up the mongrel nature of Brazilian cuisine perfectly. Guava being indigenous to the country and its tropical climes, the crumbly nut based cookie drenched in powdered sugar reminiscent of a Mexican wedding cookie, the thumbprint, very American. Leticia omitted dairy from her recipes accordingly, easily adapting them to a meat centered meal.

Thanks to Leticia, it was a special lesson in the diversity and flexibility of Brazilian cooking, and how kosher can go beyond familiar borders.

Leticia Moreinos Schwartz is the author of The Brazilian Kitchen and the upcoming My Rio de Janeiro. To learn more about participating in Leticia’s cooking classes you may contact her at http://www.chefleticia.com/cookingclasses.

Portrait of Leticia: Chia Messina.

Guava Thumbprint Cookies

approximately 60 small cookies

Guava Thumbprint Cookies

These fragrant cookies are a specialty of Leticia Schwartz, The Brazilian Foodie. She blogs at http://www.chefleticia.com/

These tasty bites may be dairy or parve (dairy free).

We found kosher guava paste at www.earthy.com. One lb is $7.50.

Ingredients

2 cups lightly toasted walnuts
1¾ cup all-purpose flour
2 sticks ( 1 cup) margarine or butter substitute (such as Fleishman’s or Earth Balance) or unsalted butter, at room temperature
½ cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
Confectioners sugar for dusting
1 cup guava paste
Few drops of lemon juice (optional)

Instructions

Preheat the oven to 350F. Line two large baking sheets with parchment paper.
Place the walnuts in the food processor and whir until finely ground, being careful not to turn into a paste. Add the flour and pulse until well combined.
Using a standing mixer fitted with the paddle attachment, beat the margarine or butter and sugar together on medium speed, until light and fluffy, about 4 minutes. Add the extracts and beat to blend. Reduce the speed to low, and add the nut-flour mixture, scraping the sides of the bowl, mixing only until it is incorporated into the dough.
Working with a teaspoon of dough at a time, roll between the palms of your hand to form small balls and place them 2 inches apart on the baking sheets. Secure each cookie with one hand down at the sheet pan, and use the pinkie of your other hand, or the end of a wooden spoon, make an indentation in the center of each cookie (be careful not to go all the way through). Bake until slightly colored (pale golden), about 15-18 minutes, rotating the sheet at the mid time point.
Remove the baking sheets from the oven, and let them cool for 2 minutes before transferring to a wire rack. When it’s cool, dust with confectioners sugar. Repeat baking procedure with all the dough.
Place the guava paste in a small saucepan and add just a few drops of water to melt the paste to the consistency of jam. Add a few drops of lemon juice to balance the sweetness to taste (optional). You want to fill the cookies while the jam is still warm, so that it sets inside the cookie. Fill the indentations of all cookies with enough warm guava jam to come to the level with the tops. Cool to room temperature.

http://kosherlikeme.com/in-the-kitchen/brazilian-foodie-shares-traditions-and-recipes

Originally Posted in “Brazilian Foodie shares Traditions and Recipes”

photo: Lucy Schaeffer

As we wind our way through Passover week, it’s great fun to experiment with ingredients that fit the bill as perfectly as quinoa does. This vegetarian dish brings bright colors and textures together for this elegant side dish or entree.

A special thanks goes out to Leah Koenig, for sharing this recipe from her beautiful book, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen.

Quinoa Stuffed Squash with Pears and Cranberries

serves 10

This recipe is vegetarian and parve. Enjoy it during Passover or any time!

Ingredients

6 Delicata squash, halved lengthwise, seeds removed (or substitute 5 small acorn squash)
5 Tb. olive oil, divided
2 C vegetable broth
1 C quinoa
2 firm Bosc or red pears, chopped
1 small red onion, diced
1 stalk celery, diced
1 sprig fresh thyme, leaves removed from stalk (or 1 tsp dried thyme)
1/3 C dried cranberries
1/3 C pecans, chopped
salt and freshly ground black pepper
2 Tb. honey (optional)

Instructions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil. Rub squash flesh with 3 Tb. oil and place face up on the baking sheet. Roast for 25-30 minutes until flesh is easily pierced with a knife. (If using acorn squash, roast for 30-35 minutes.) Remove from oven and cool.
Meanwhile, in a saucepan, bring broth to a boil; stir in quinoa, lower heat and simmer, covered, according to package directions. When quinoa is done cooking, turn off the heat, add diced pears and cover the pot to allow pears to steam for a few minutes.
In a medium saucepan, heat remaining 2 Tb. oil over medium heat. Add onion and celery and saute until soft and translucent, about 7 minutes. Add thyme leaves and saute additional 1 minute.
Add onion mixture, cranberries and pecans to the cooked quinoa and toss until combined; add salt and pepper to taste. (Broth is already salty so be careful when adding more salt.)
Fill each squash half with quinoa mixture. Drizzle with a bit of honey before serving, if desired. If you have stuffing leftover, bring it to work for a delicious lunch.

Notes

Many thanks to Leah Koenig, author of THE HADASSAH EVERYDAY COOKBOOK; DAILY MEALS FOR THE CONTEMPORARY JEWISH KITCHEN, Universe Publishing, 2011

http://kosherlikeme.com/recipes/quinoa-filled-squash-boats-for-passover

Originally Posted in “Quinoa Filled Squash Boats for Passover”

Desperate for something to eat as the Passover Seder progression delays the dinner, we welcome the moment when we are free to pile charoset on matzah.

Ironic, isn’t it, that while charoset represents the mortar used to make bricks when we were slaves in Egypt, it is somehow, the tastiest symbol at the Passover Seder?

While almost every Ashkenazic charoset seems to be the same mixture of grated or chopped apples and walnuts moistened with sweet, Kosher wine and seasoned with cinnamon, I turned to Jennifer Abadi, expert in Syrian Jewish cooking, for a Sephardic twist on everyone’s fave symbol on the Passover table.

As I climbed four flights to her apartment on the UWS, I followed the fragrant trail to her busy kitchen where she was elbow deep in pre-Passover prep. I was enticed by the unfamiliar and sweet fragrance of orange blossom water and the sweet/tart balance of Turkish apricots.

The use of local ingredients is an old idea and the Sephardic mixtures illustrate the point well. For those who grew up unexposed to Sephardic traditions, you may be interested to learn that each country, each culture, and each climate fostered its own variation on the charoset theme.

Yeminite Jews added pepper and coriander to the chopped mixture of dried fruits and nuts, making their charoset spicy, like their cooking.

Persians sometimes use pomegranates or vinegar, reflecting their taste for sweet and sour flavors. Here’s an interesting recipe from Reyna Simnegar, which combines bananas and date paste to make Persian haleg (charoset).

Iraqi and Indian Jews boiled dates, creating a syrup called halek, and moistened chopped walnuts with this date syrup.

Italian traditions vary greatly from family to family and region to region. Ingredients may include pears, chestnuts, oranges, chopped apples and walnuts. Check out Alessandra Rovati‘s oh so chestnut-ty recipe here.

In Greece, pine nuts were the star. Check out this recipe where cherry preserves make an appearance.

In Morocco, matzah meal was added to the nut and dried fruit mixture and rolled into balls. These charoset balls were scooped up in romaine lettuce leaves. Check out this easy recipe.

For a bright and colorful Charoset on your table, check out Jennifer Abadi’s Syrian Charoset recipe, below. You may find more recipes and information about her family’s Syrian Jewish cooking traditions on her blog, Too Good to Passover and in her ode to her family’s culinary traditions in A Fistful of Lentils.

Which charoset will you be serving this Passover? What’s YOUR charoset story?

Syrian Charoset with Apricots, Pistachios and Orange Blossom Water

serves 8-10 (approximately 2 cups)

Syrian Charoset with Apricots, Pistachios and Orange Blossom Water

This recipe is from Jennifer Abadi, author of A FISTFUL OF LENTILS. She blogs about Sephardic Passover traditions at www.toogoodtopassover.com

Ingredients

For Charoset:

2 cups whole Turkish dried apricots
½ cup orange juice
¾ cup hot water
2 tablespoons coconut sugar or unrefined whole cane sugar
3 tablespoons freshly squeezed lemon juice
2 to 3 teaspoons orange blossom water
¼ cup shelled, unsalted pistachios or whole blanched almonds, coarsely chopped

For Serving:

2 tablespoons shelled, unsalted pistachios, or whole blanched almonds, finely ground in the food processor

Instructions

Combine apricots, orange juice, water, and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until apricots are very soft and mushy, 30 to 40 minutes. (Make sure to stir every 5 to 10 minutes to prevent burning.)
Pour hot apricot mixture into a food processor and add the lemon juice and orange blossom water. Pulse 1 to 2 minutes until a smooth paste. Scoop out into a medium sized bowl and mix in the chopped nuts by hand. Cool to room temperature.
Serve charoset at room temperature in a small, decorative bowl garnished with finely ground pistachios or almonds.

Notes

About Orange Blossom Water: Sadaf brand is kosher (just not KLP) and is available at Kalustyan's @28th and Lex in NYC or other markets with Middle Eastern selections. If you chose to leave this ingredient out, the charoset will still be delicious!

http://kosherlikeme.com/recipes/passover-charoset-with-a-fruity-fragrant-twist

Originally Posted in “What’s YOUR Charoset Story?”

When Moshe Aelyon described his grandmother’s savory, leek infused meatballs to me, I was hooked even before I tasted them. Leeks impart a more interesting and nuanced flavor than other onions. These are a true Turkish specialty.

Kofte de Pirasa (Leek Meat Balls-for Passover)

25-27 golf ball sized meatballs

Kofte de Pirasa (Leek Meat Balls-for Passover)

These Turkish meatballs have been adapted for Passover. They were a much requested Sabbath specialty in Moshe's childhood home in Instanbul. When guests exclaimed how much they loved them, his grandmother reminded them of how special they were by claiming, "You should have golden teeth to eat these!"

Ingredients

1 pound of ground beef
3 bunches leeks (9 stalks), washed and chopped
1 cup parsley, washed and chopped
1/2 cup matzo meal
1 teaspoon salt
1 teaspoon freshly ground pepper
3 eggs
1 cup matzo cake meal
Vegetable oil for frying
Lemon wedges for garnish (optional)

Instructions

Cut off the bottom, very dark green, tough portion on each leek.
Slit each leek vertically from top to bottom and rinse them through each layer.
Slice the leeks vertically into thin strips and then chop them across finely.
Place the leeks in a pan with a tight fitting lid. Add water to cover and steam the leeks for about 15 minutes. When they are tender, drain out all the excess water and let them cool completely.
After the leeks are cool, squeeze out all the remaining water with your hands.
Combine the steamed leeks with ground beef, 1/2 cup of matzo meal, parsley, and eggs. Season the meat ball mix with salt and pepper.
Form about 25-27 golf ball size koftes. Roll each kofte in matzo cake meal seasoned with salt and pepper.
Crack three eggs into a shallow dish and beat them.
Preheat a large sauté pan and when it is medium high, add oil to about ¼ inch deep.
Dip each kofte in beaten egg and then place them in the oil to fry until they are golden brown. Only turn each kofte once. Remove them from the oil and drain on paper towel.
serve with a spritz of fresh lemon juice.

Notes

Helpful hints from Moshe:

Mud and grit cling to the inner layers of leeks so be thorough when washing them.

You can steam leeks several days ahead. Keep squeezed out leeks in a container in the refrigerator.

Before frying, roll all the koftes out first and coat all with the cake meal before you start frying. That way, you'll be less rushed and the oil won't overheat.

http://kosherlikeme.com/recipes/turkish-inspired-leek-meatballs-passover-or-any-time

Originally Posted in “Turkish Inspired Leek Meatballs (Passover or Any Time)”

photo courtesy of Cecile Cannone and Ulysses Press

As promised, here is the recipe from Cecile Cannone, baker and owner of Macaron Cafe, NYC. Her book, FRENCH MACARONS, AUTHENTIC COOKIE RECIPES FROM THE MACARON CAFE, will guide you clearly through every step of the process. Many thanks to Cecile Cannone and Ulysses Press for sharing these photos and this recipe.

French Meringue Macarons

makes 50-60 shells for 25-30 filled macarons

French Meringue Macarons

Thanks to Cecile Cannone, owner of Macaron Cafe, NYC, and her publisher: Ulysses Press, for this recipe and these photos.

Before you bake: To make a template for piping your macaron shells, draw 2½- inch circles on a large sheet of paper, using a compass or tracing around a cookie cutter or a small glass. Space the circles 1 inch apart. Position this pattern on your baking sheet, then place parchment paper on top of it. After piping your shells, carefully pull out the pattern to use on the next baking sheet.

Ingredients

2¾ cups (8.8 ounces/250 grams) almond flour
2¾ cups (12.4 ounces/350 grams) powdered sugar
1 cup egg whites (from 7 or 8 eggs), at room temperature
pinch of salt
2 teaspoons powdered egg whites, if weather is humid
¾ cup (5.3 ounces/150 grams) superfine granulated sugar
5 to 7 drops gel paste food coloring (optional)

Instructions

Step 1: Line your baking sheets with parchment paper.
Step 2: Blend the almond flour with the powdered sugar in the food processor to make a fine powder (or sift together, discarding any large crumbs and adding a bit more almond flour and powdered sugar as needed to compensate). Then sift the mixture through a strainer until it’s as fine as you can get it. This keeps crumbs from forming on the macaron tops as they bake.
Step 3: With the wire whip attachment on the electric mixer, beat the egg whites with the salt and the powdered egg whites (if you’re using them), starting slowly and then increasing speed as the whites start to rise. Add the granulated sugar and the food coloring. Beat until the egg whites form stiff peaks and your meringue is firm and shiny.
Step 4: Pour the beaten egg whites onto your almond flour mixture and gently fold them in, using a rubber spatula. Move your spatula from the bottom of the bowl to the edges with one hand, using your other hand to rotate the bowl. Now hit the spatula against the rim of the bowl until the batter falls in a wide ribbon when you raise the spatula. When you can’t see any crumbs of almond flour and the mixture is shiny and flowing, you’re ready to start piping.
Step 5: Fit your pastry bag with a number-8 tip and fill with batter. Start by squeezing out a small amount of mix onto a parchment-lined baking sheet to form a 2½-inch circle. Be sure to leave 1 inch of space between macarons so they will not touch each other while they bake.
If the peak that forms on the top of the macaron does not disappear after piping, it means the batter could have been beaten a little more. To eliminate the peaks, tap the baking sheet on the tabletop, making sure to hold the parchment paper in place with your thumbs.
Let the piped macarons rest for 15 minutes. Preheat the oven to 300°F (325°F for a non-convection oven).
Using a pastry bag requires some practice. It may seem awkward at first, but you’ll soon get the hang of it.
Prepare the bag (if it hasn’t been used before) by cutting about 2 inches off the narrow end—just enough so that when you insert a number-8 decorating tip, about a third of the tip extends outside the bag. Push the tip firmly in place and spoon in your filling, leaving enough room at the top to twist the bag shut. It’s best to fill the bag with half of the batter at a time so it’s not too heavy. To make it easier to fill your pastry bag, place it upright in an empty jar or other straight-sided container. This will help steady the bag while you fill it with batter.
Squeezing the bag slowly, pipe each macaron shell out in a single dollop. Lift the bag quickly to finish.
Step 6: Bake for 14 minutes. After the first 5 minutes, open the oven door briefly to let the steam out.
Let the macarons cool completely on a rack before taking them off the parchment paper. Press the bottom of a cooled baked macaron shell with your finger; it should be soft. If the bottom of the shell is hard, reduce the baking time for the rest of your macarons from 14 minutes to 13 minutes.

Notes

The French have a special word—macaronner—to describe the physical action of mixing all the ingredients for macarons. This has to be done by hand. You cannot do it with your mixer—you must be able to feel the consistency of the macaron batter.

http://kosherlikeme.com/recipes/macarons-the-true-french-way

White Chocolate Ganache Filling- Dairy

Ingredients

7 ounces (200 grams) white chocolate, cut in little pieces, O R white chocolate chips
1 cup heavy cream
1 tablespoon honey
3½ tablespoons (1.7 ounces/50 grams) unsalted butter, preferably European-style

Instructions

In a saucepan over low heat, gently stir together the white chocolate, heavy cream, and honey until the chocolate is melted and perfectly blended in. Pour into a bowl and let cool to room temperature; or put it in the refrigerator for 5 minutes to cool more quickly, checking to make sure the chocolate doesn’t get too hard.
When the ganache is completely cool, transfer it to your mixer bowl and begin beating at high speed using the paddle accessory or wire whip attachment. Add the butter in small pieces and let it work in until you have a light and fluffy white chocolate cream.

http://kosherlikeme.com/recipes/macarons-the-true-french-way

Originally Posted in “Macarons, the True French Way”