In the Spotlight
Grow and Behold
Glatt Kosher Pastured Meat and Poultry
Grow and Behold is a dynamic young company specializing in OU certified Glatt Kosher pastured meats, all raised on small family farms.
According to Naftali Hanau, company CEO and founder:
“We adhere to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture. We pay our farmers fair prices, generally above the national averages, ensuring that they can support their families while raising food for our customers. We work closely with our farmers to determine the best practices for raising animals in ways that support the natural environment and respect the natural instincts of the animals. Grow and Behold works with producers to ensure the highest standards of care for animals and people, all along the supply chain from field to fork. We’ve been blessed with spending years on organic farms, where watching food grow reminded us daily of the miracles of creation… Having our animals raised, processed and consumed as nearby as possible means we’re treading lighter on the earth, leaving less of a carbon footprint.”
Naftali is a shochet (ritual slaughterer), m’naker (ritual butcher), farmer and professional horticulturist. He grew up around the corner from the kosher butcher in Rochester, NY, and has been a carnivore from a young age. He learned shechita (ritual kosher animal slaughter) in Crown Heights, NY, and Scranton, PA, and has studied at butcher shops and slaughterhouses across the country. He holds a degree in horticulture from the New York Botanical Garden School of Professional Horticulture has been a Greenhouse Manager at Adamah, a Jewish environmental farming program in northwest Connecticut, worked on several organic farms and owned his own landscaping firm. Anna Hanau, who is Grow and Behold’s Communications director, is a farmer, writer and a Jewish educator. Formerly a vegetarian, she now eats meat when she knows how it’s produced and where it came from. Anna worked for 10 years at Hazon, and word has it that she keeps a flock of chickens in her Brooklyn backyard.
So how does the meat taste? In one word – exceptional. When we grilled rib steaks they were tender and flavorful. We pan–fried sweet Italian sausage (nitrite free) and added it to our Slow Cooker Split Pea Soup. Everyone loved it. The sausage added a delicious mild, smoky flavor. The ground beef formed a juicy, flavorful hamburger which we enjoyed on a potato bun.
We are now intrigued by Grow and Behold's newest product Rose Veal.
We asked Anna, what makes this veal different from all other veals?
Finally, veal that your taste buds and conscience can truly enjoy. Our delicious Rose Veal comes from animals raised outdoors on pasture, with plenty of room to graze and move around. They are never forcibly confined, as is common in conventional veal. Instead, these animals nurse from their mother until 6-8 months, and then enjoy a diet of grass and locally-grown grain (including hay and haylege, fermented grain).Rose Veal is generally quite lean and should be cooked to rare. Brining definitely improves texture and flavor.
There are many more products available from this company that we look forward to trying. We applaud Grow and Behold for its mission, its standards and its commitment to humane sustainable practices and the environment, while adhering to the highest standards of kashrut.
Grow and Behold offers buying clubs in several cities across the U.S., and ships meat and poultry throughout the U.S. To learn more, visit them at GrowandBehold.com. Friend them on Facebook.com/GrowandBehold. Follow them on Twitter: @growandbehold
January 16, 2012Add a comment
San Francisco Salt Company
Flash back a couple of years and peek into the KosherEye pantry. Like most, it contained four types of salt— kosher salt, sea salt, traditional table salt and pickling salt. However now with so many gourmet salt choices available, when we reach for salt, we have to actually think and select the correct one for each use. Which SALT for which purpose? Shall we use smooth and elegant truffle salt; Pink Himalayan sea salt? Grey salt? And with which salt shall we fill our table salt shakers? Along with types of olive oil, specialty coffee, and of course wine, salt has grown from being a “boring take it for granted” single staple in the kitchen to a gourmet garnish, finishing and flavoring ingredient. By the way, at KosherEye we still do use simple coarse kosher salt or coarse sea salt in our meat and poultry rubs, and in our pasta water. But here’s our gourmet new salty story…. All of these salts are KOSHER CERTIFIED
Lee Williamson is founder and President of the San Francisco Salt Company, which launched in 2002. He turned his ”lifetime dream of becoming an entrepreneur” to eventually shake up the world of salt. Williamson created the San Francisco Salt Company to fill a void in the online salt market. The company gradually grew to become one of the largest specialty salt suppliers in the country. The salt is curated globally from the best quality salt suppliers- selected for taste, texture, and appearance. Just a pinch can enhance the taste of a meal to go from mundane to marvelous.
San Francisco Salt Company produces a variety of gourmet salts, and we present a few we sampled and enjoyed, accompanied by the company’s use and sourcing descriptions. As we discover more, we will share more of our salt story:
French Grey Sea salt is a natural sea salt from the western coastal area of France. The salt is "moist" and unrefined. It is favored by the top chefs in France and all around the world. French Grey salt is formed as the seawater flows into the Guerande Marshes during high tides. It remains a light grey, almost light purple color because of the clay from the salt flats where it is collected. The salt is collected by hand using traditional methods. It is fine grain, and is considered by many to be the best quality salt available. This salt has gained popularity in the culinary world. San Francisco’s French Grey salt is carries the Nature & Progrès’ certification label from France. It’s suggested uses include using as a finishing salt, and its mild flavor makes it an ideal flavoring for soup, salads, pastas and sauces.
Sherpa Pink® Himalayan Salt is quite different from salt found anywhere else. Some consider it uniquely beautiful: it has a pinkish tint, and under a microscope, the crystals within the salt form perfect geometric patterns. Himalayan salt, when left raw and in its natural state, is rich in nutrients and minerals, easily absorbed and utilized on a cellular level. Pink Himalayan salt re-mineralizes the body with minerals and trace elements essential to health and well being.
Suggested uses include cooking/food seasoning, as a gourmet table salt (fine grain only or in a grinder), and blending with flavorful herbs.
Popular for culinary use as a gourmet food salt.
Due to its natural harvesting process, this salt may arrive slightly damp because of moisture in the salts.
Fleur De Sel
Fleur de Sel, French for “Flower of Salt”, is hand collected from the Guerande Salt Marshes of France, using centuries old techniques. Guerande “paludiers” harvest this salt by skimming the very surface of the salt ponds, obtaining only the salt crystals formed on the top layer. It is certified from the Nature & Progrés institute in France, a strict certification process ensuring purity and excellence.
Fleur de Sel salt is esteemed by chefs as the most amazing sea salt for culinary use with its very delicate flavor, light and moist texture and high mineral content.
Black Truffle Salt
This exquisite finishing salt from Italy is salty, earthy and rich. It is actually natural sea salt enhanced with black truffle flakes. The grain size is fine, perfect for garnishing and finishing dishes. It is growing in popularity in upscale restaurants as a finishing touch for steak, pasta, potato and egg dishes.
Interesting salt educational information can be found at the Mayo Clinic.
Delicious and Dairy
When in LA a few years ago, we had the pleasure of meeting Leah Adler at The Milky Way −her kosher, dairy restaurant on Pico Boulevard in the center of “kosher” Beverly Hills. Aside from enjoying Leah’s delicious dairy dishes, including her famous blintzes, why was this visit special? It was her welcoming greeting, her non–ending smile, and her extreme pride when she speaks of her famous son; none other than director/producer Steven Spielberg.
At that time Leah, who is now 96, still worked six full days weekly, making restaurant customers feel like special guests, or should I say newly found friends! By the way, framed posters of Steven’s acclaimed films hang on the back walls of the restaurant. W certainly hope to return to the restaurant on our next trip to LA.
We thank Leah for sharing several of her recipes with KosherEye. And, Leah, “til 120” in good health!Add a comment
De La Rosa Foods and Vineyards
De La Rosa Foods was founded on the principles of compassion for living things, and for being guardians of the Creator’s handiwork. Their products are always non-GMO, always kosher and whenever possible, organic. “The House of De La Rosa” is dedicated to providing the highest standards in food & wine. The name of the company itself was selected to reflect its mission. The name honors the 18th century sage Chaim De La Rosa, a Jewish spiritual master who believed in natural healing. The words “de la rosa” – describes a rose and the Jewish people in Song of Songs. Plus according to co-founder Yehudith Girshberg, the name sounded quite “cosmopolitan”. (We agree!)
We are sharing news of some the newest De La Rosa products that we have recently sampled
De La Rosa Avocado Oil
This was a favorite. We didn’t really know how to use it, but we did know that we love, love, love avocados – both for their taste and nutrients. According to our research, avocado oil is actually made by taking the pulp, the creamy inside, and pressing it in a centrifuge, which separates both the oil and the water from the pulp. The oil comes to the top and is then removed and filtered. It takes 15 to 20 avocados to make one (eight-ounce) bottle of oil. So, how did we use avocado oil? Avocado oil has a high smoke point- up to 520 degrees, making it a good oil option for sauteeing and frying.
- In homemade mayo – instead of canola oil
- In salad dressing for our faux kosher corn crab salad
- Drizzled over fresh tomatoes, or over hot tomato soup and gazpacho
Delicious! Try it, and let us know how YOU use it!
NEW from De La Rosa - Kosher Organic Wines
The vineyards selected for these wines are historic; they date back 800 years. The wines have been cultivated on the famed Burgenland Austria family estate. For its first entry into wines, De La Rosa is offering a selection of 8 organic wines, plus ice wine and organic grappa.
Shaarei Orrah – Sweet red late harvest “blaufrankisch”, layered with red and black grapes Suggested for Kiddush, as an aperitif or alongside desserts. This was a silver medal winner at the 2015 AWC wine challenge. A good choice for those who like sweet wines.
Ur Kasdim - Sparkling and sweet with a flowery aroma Pair with chicken, fish, pasta or cheese. The name “ur Kasdim is the birthplace of the patriarch Avraham
3 time gold medal winner 2015 wine challenge, International Wine challenge and Burgenland competition. We enjoy sparklers, especially when served with a fruit garnish. This one was lovely, with a fresh peach and strawberry placed in each glass.
Binah Merlot – Structured with medium tannins. We found it full bodied, and paired it with London Broil. We suggest that this vintage could benefit from some additional aging.
Sasson Dry Sauvignon Blanc—fruity with a dry finish. Low acidity Certified Histamine Free- so no sleeping after this lovely wine. A favorite!
Coming soon from De La Rosa — a Yakeer Cabernet Sauvignon and an Ashray Chardonnay. We look forward to the tasting.
Visit De La Rosa at Delarosa613.com, Facebook.com/delarosarealfoods, Twitter: @delarosa613
Buy their food products at De La Rosa Real Foodsand their wine at kosher friendly liquor stores across the country or online at kosherwine.com.
Chef Leticia Moreinos Schwartz
Photo credit Kate Sears, Published by Kyle Books
Chef and cookbook author Leticia Moreinos Schwartz was born and raised in Brazil. Leticia has a BA in economics, and she moved to the US to pursue a career in cooking. She graduated from The French Culinary Institute with degrees in Culinary & Pastry Arts, and she worked in legendary restaurants in NYC.
Leticia then studied journalism and is the author of award winning books The Brazilian Kitchen and My Rio de Janeiro. Her work has been featured extensively on media outlets such as The New York Times and Saveur, and she has appeared frequently on TV shows including The Today Show, Fox Morning News, and ABC EyeWitness News. chefleticia.com.
In celebration of the Rio 2016 Summer Games, Chef Leticia has provided KosherEye readers with two favorite authentic and delicious Brazilian recipes. Enjoy!Add a comment