I wonder if you’re feeling latke’ed out yet? With the holiday combo of Thanksgiving and Chanukah converging, I definitely had my fill of potatoes and latkes of all sorts. But that’s not to say that we’re finished celebrating yet, right? Continue reading
It’s time for Give-Away #2 of the Thanksgivukkah season and this one contains true confessions from the self described “bride who knew nothing”, Jamie Geller. Continue reading
Contributed by Katy Morris
Jessica’s Natural Foods, an all natural, gluten-free, kosher (non-dairy) granola, is my new choice for my morning treat. Amazingly, it is also non-GMO verified, and contains absolutely no trans fats, cholesterol, refined sweeteners, or artificial colors or flavors. Continue reading
By Katy Morris
Three passionate sisters have joined forces to create a delectable, versatile sesame Tehina product that is nutrient-rich, 100% vegan and kosher, and completely gluten and peanut-free. “The Soom sisters” source the highest quality White Humera sesame seeds directly from Northwest Ethiopia. From there, the seeds make their way to Northern Israel where they are cleaned, roasted, pressed and manufactured into jars brimming with the sweet and nutty 100% Humera Tehina – with no other additives or preservatives.
They have successfully taken an ancient super food and made it easy and simple to incorporate into today’s modern health-conscious world.
Their easy-to-navigate, informative, and playfully-written website, soomfoods.com, provides the “consoomer” with various recipes, from sweet and savory desserts to dips and dressings, all with the key ingredient of their Tehina. Although hummus is usually the first thing associated with sesame paste, there are actually many ways to include this amazing vegetarian, kosher health food in your diet, including marinades, dressings, breads, cookies and shakes.
The trio of young entrepreneurs, along with one of the sister’s husbands, pride themselves on creating a product that is totally wholesome and pure. Sesame is truly their passion, and it shows in their product.
After skimming through their many mouth watering online recipes, I couldn’t resist the Honey Tehina Oat Cookies. The simple recipe resulted in scrumptious moist morsels, full of unique and indulgent taste yet completely healthy and natural.
I became intrigued with the unique taste of the paste, a staple in the Middle-Eastern diet, and did some research to understand and appreciate the health benefits of their Tehina product. The food is a great source of protein (more than milk and most nuts!), omega fatty acids, and contains a wealth of other nutrients and minerals including calcium, iron, and fiber. It also helps to promote healthy cell growth and is very easy for your body to digest due to its high alkaline mineral content.
I can’t get enough of this pure, creamy, alternative to almond butter. Tonight I plan on making a Kale & Quinoa Salad with Tehina dressing…can’t wait!
Their product is currently available in a few stores in the D.C. and Maryland area, including Kosher Mart and Shalom Kosher, as well as in Philadelphia’s Swarthmoore Coop and Weavers Way Coop. They are looking for more stores to place their product in.
Until then, purchase Soom on line by clicking here.
And because the Soom sisters are so happy to have Kosher Like Me readers learn about their tasty product, they are offering a discount code to y’all!
In the bottom left hand corner of your “cart” on soomfoods.com is a space to type in your coupon code. Before clicking “proceed to check out” enter the promo code “soomfoodsklm” and click “apply coupon.” The coupon is for 20% off your total order (including shipping).
Want to meet the sister trio? They will be presenting at the 25th Annual KosherFest in Secaucus, New Jersey in hopes of finding a distributor.
Welcome contributor, Katy Morris. Here’s a bit about her:
Katy, a pescatarian, is an aspiring photojournalist who recently returned to CT. after eating, shooting, and writing her way through London, Amsterdam, Paris, Switzerland, and the Greek islands. She landed in Northern Thailand where she volunteered for an orphanage for Burmese-Karen refugee children. She works passionately to raise funds for the Sustainable Harvest Agricultural Project, a grass-roots organization she launched with a friend, which aims to provide basic food security for children in that region.
These parve (dairy free) morsels are vegan, too. They're super easy to whip up and perfect with afternoon tea, as a breakfast treat, or as a parve dessert after a meat meal.
- 6 tablespoons of Soom Foods Tehina
- ½ cup of honey
- 1 teaspoon of ground cinnamon
- 1 ½ cups of quick cooking oats
- ½ cup of chopped walnuts or almonds
- ½ cup of raisins (optional)
- Preheat oven to 350 degrees F (175 degrees C)
- In a bowl, combine the tehina, cinnamon, and honey
- Mix in oats, nuts, and raisins until well blended
- On a greased cookie sheet drop teaspoon size balls of dough and flatten lightly (about 2 inches apart)
- Bake 10 minutes
- Cool on a baking sheet for about 5 minutes before serving
While I was in Bend, Oregon a few weeks ago, Chef Bette Fraser of the Well Traveled Fork cooked up a couple of magnificent meals for us and our house guests. We had more than a few stipulations including gluten and dairy free, kosher, and vegetarian. No problem! We started with this impressive summer appetizer one night and I knew I had to share this recipe. Continue reading
I shared an hour on the phone with Moshe Aelyon last Friday afternoon and hung up with a deep hankering for Turkish cuisine. I had planned to spend the afternoon with him, chatting in his handsome kitchen while he prepared a distinctly Turkish, kosher style, Sabbath dinner for his regular, weekly client. Continue reading
Tell Me More! is a new series at Kosher Like Me. I’ll be sharing interviews and tidbits with you about Chefs, Cooks and other fascinating folks in the food world. These are people and stories I want to know more about. I think you will, too.
I completely ignored the macaron craze for a few years, even snubbing a certain French biggie when they opened a shop in my neighborhood and the throngs of meringue lovers wound around the block.
So I was caught off guard last spring when I found myself falling for these brightly colored treats. We converged on Paris with a carefully researched eating/tasting/shopping plan. Unbeknownst to me, a certain macaron-loving member of my family made it her business to craft a well researched list of the most notable macaron options in Paris.
How could I not oblige and taste along with her?
I realized I was hooked.
So when E suggested that I meet her at Macaron Cafe on Third Avenue between 46/47 (NYC), a few weeks ago, I took my time reminiscing as I inhaled the flowery and herbal scents and rejoiced in the neatly stacked rows of vibrant colors.
I knew that this cafe was owned by a French couple who bake their macarons here in NYC. Cecile and Arnaud Cannone opened their first location and dream venture four years ago, only one year after arriving in the USA.
Today, they have three locations and a thriving special order and delivery business. They continue to bake all of their own product in the second floor bakery above their original location.
I wanted to know more.
I met Cecile Cannone, French pastry chef and owner of Macaron Cafe, last week over cafe au lait, many delectable bites of heavenly macarons, and her story.
Kosher Like Me: Why are Americans so crazy about French macarons and is there a reverse trend of something traveling from the U.S.A. to Paris?
Cecile Cannone: Our cultures have been fascinated by each other for many years. We will always be linked and we love to explore trends from each other’s countries. While Americans love macarons, the French are very into American cupcakes at the moment. And I suspect that if I shared peanut butter macarons with my French friends in Paris they would love them.
KLM: You received accolades from the Wall Street Journal soon after you opened your first location. And a few months later, Food and Wine Magazine labeled your macarons “Champion Cookie” in 2011. Was that a surprise for you and your partner/husband Arnaud?
CC: We were so busy baking and setting up the business, that we never anticipated any attention being paid to us. As new immigrants, every contract, every bit of business we conducted in English, required more effort. So, when we arrived at our cafe, one morning, to see a line down the street waiting for us to open, we wondered what could have caused the crowd to gather. We were completely surprised and thrilled to find that the crowd had read the WSJ review and wanted to taste our macarons. New Yorkers have been very , very welcoming and kind to us.
KLM: I was surprised to see that you have a kosher certification. What prompted you to seek that?
CC: Our first location is in the garment district and many of our customers are kosher. They wanted a certified product and asked for it. It was not difficult to find kosher ingredients and to honor the requirements.
KLM: What is your most frequently requested flavor?
CC: Pistachio, without a doubt! For pistachio lovers they get intense flavor three ways: the cookie, the filling and the bits of pistachio pressed around the edge.
KLM: What are the most unusual flavors you offer?
CC: all of the flower based flavors! In the south of France, we are accustomed to eating lavender flavored items, for example. Here, our most exotic flavors are honey lavender and rose lichee.
KLM: What makes your macarons stand out among your competitors?
CC: Well, all ingredients are American and we are very proud of that. I bake with my team in NYC. We make all of our own jams and fillings. Our fillings are abundant and the almond: sugar ratio in the cookie is equal, making the cookie very flavorful.
KLM: What is the most unusual event you ever baked for?
CC: We baked 28,000 macarons and wrapped each one individually before sending them off to 280 Ann Taylor retail locations for Mother’s Day last spring. They handed them out to customers, who were totally delighted. Now, that was a lot of work in our small bakery!
KLM: What kinds of desserts do you bake at home?
CC: I bake simple crepes and top them with honey or sugar. For my two boys I bake lemon tarte for one and pear honey tarte for the other.
KLM: Do you order dessert when you eat out in restaurants?
CC: If there is a pastry chef, definitely! I look at the menu backwards and order my dessert before my meal, so I am not disappointed if they run out. Recently, I ordered dessert and ate it with our cocktails at the bar, before dinner.
Many thanks to Cecile for sharing a recipe from her book: Macarons, Authentic French Cookie Recipes from the Macaron Cafe. Watch for it later this week.
Macaron Cafe has three locations in NYC. Their macarons are certified kosher (some are parve), gluten free, and free of trans fats. They are available for delivery in NYC, and may be shipped nationwide. They welcome special orders for events of all sizes.
I love a good walking tour almost as much as a hands-on cooking class. So when Jennifer Abadi sent me her Syrian cooking class schedule along with dates for Context Travel’s “Jewish Cuisine and Culture” walk on the Lower East Side, NYC, I was ready to zip on my warm boots, grab a proper winter hat and prepare for a big nosh fest.
What I found was that having an expert lead me from one culinary landmark to the next, while sharing historical and social history of the neighborhood where my grandparents lived in a tenement upon landing at Ellis Island, left even this knowledgeable New York eater to some thrilling new tidbits to chew on. Continue reading
contributed by Zachary Sussman.
Chances are that this isn’t the only “Thanksgiving Wine” post you’ll read this year. The yearly roundup of turkey-friendly tipples has become an inevitable fixture of the holiday season, perhaps even a bit of a cliché. And yet, with its nearly schizophrenic hodgepodge of textures and tastes— from sweet to salty and everything in between— the traditional Thanksgiving meal poses a notorious challenge for even the best-intentioned wine pairing efforts.
To wash down your kosher bird with an equally sanctified wine only increases the difficulty— particularly since the familiar regiment of big, tannic Cabs and buttery, oak-driven Chards will all but drown out the wide spectrum of flavors that miraculously cohere at the Thanksgiving table. Continue reading