In the Spotlight
Stuffing for the Turkey
Famous pairs: Adam and Eve, Ben and Jerry, Bert and Ernie, Batman & Robin, wine and cheese, corned beef and rye…and of course, turkey and stuffing. At Thanksgiving, most Americans consider the stuffing just as important as the turkey! Some call it dressing; some put it inside the turkey and some serve it on the side. Stuffing can be fruity, savory, made of rice, farfel, matzoh meal, cornbread, bread crumbs, quinoa and more. It can be parve, meat, or even gluten-free. Many stuffing recipes are family heirlooms, passed down from a grandmother’s or bubbie’s kitchen, or can be simply made from a convenient stuffing mix. We are presenting some of our favorites, including some packaged choices. Enjoy! ... And by the way, do send us a recipe for your favorite stuffing recipe.
Wild Rice Cranberry Apple Stuffing
Gluten Free Wild Rice Stuffing
Classic Bread Stuffing
Daphne Oz ‘ Mushroom & Vegetable Stuffing
Easy Corn-Bread Stuffing
Herbed Thanksgiving Stuffing – Slow cooker recipe
Herbed Stuffing with Jack's Kosher Gourmet Sausage
KosherEye is providing both new and classic recipes for your Yom Tov table.
May your family be blessed with a sweet, peaceful, delicious
and kosher New Year 5777
Gefilte Fish Chopped Salad
Gefilte Fish "Crab" Cakes
Geflite Fish with Italian Sauce
Kosher Chicken Liver Pate
KosherEye Faux "Crab" Louis Salad Platter
Matbucha - Tomato & Pepper Salad
Moroccan Carrot Salad
Pear and Spinach Salad by Chef Shlomo Schwartz
Pomegranate, Citrus and Avocado Salad
Roasted Beet Salad with Garlic Almond Dressing
Sefardi Gefilte Fish
Simanim (Good Omen)
Salad - POM Salad Dressings
Smoked Trout Salad
Smoked White Fish Stuffed Tomatoes
Three-Bean Salad with Olives
Apple Harvest Challah
Apple Raisin Cinnamon Bread
Cinnamon Buns w/Cream Cheese Glaze
Grape Harvest Bread
Meira's Famous Challah
My New Favorite Traditional Challah
Perfect Challah, Every Time
Real Cheese Danish w/Easy Danish Dough
Rebbetzin Kanievsky's Challah
Round Challah – (with video)
Round, Frosted Pull-Apart Honey Challah
Sweet Challah by Marcy
Sweet Cinnamon Challah
Whole Wheat Honey Bread
YomTov Frosting for Challah
Amazing Apple Rutabaga Soup
Award Winning Chicken Soup
Beef and Barley Soup
Betty's Beet Borscht
Bubbies Chicken Soup
Carrot Dill Soup
Chick Pea Soup
Chicken Satay Soup
Chicken Soup w/Matzah Balls
CKCA Parve Vichyssoise Soup
Cream of Parsnip Soup
Flanken Mushroom Barley Soup
Green Matzoh Ball Soup
Heirloom Tomato and Beet Minestrone
Lemon Parsnip Soup
Nancy Gordon's Split Pea Soup
Smoked Salmon Chowder
Split Pea, Potato and Barley Soup
Manischewitz Mandarian Surprise Matzo Balls
Aliza's Sweet Potato Casserole with Pecan Streusel Topping
Apple Brandy Sauce
Asparagus in Lemon Vinaigrette
Bulgar Salad with Nectarines, Parsley & Pistachios
Bulgar with Almonds and Raisins
Carrot and Sweet Potato Tzimmes
Cauliflower Curry Puree
Classic Tzimmus with Flanken
Easy Cole Slaw
Easy Corn-Bread Stuffing
Eggplant with Garlic
Fasoulia - Green Bean Sephardic Style
Jeweled Rice Pilaf
Keftes de Prassa, Leek Patties
KosherEye Corn Pudding
Moroccan Potato Pancakes with Smoked Salmon and Crème Fraiche
Parsnip Mango Rolls
Pumpkin Seed Gremolata
Sweet Rice with Orange and Carrots
White Bean and Heirloom Tomato Ragu
Wild Rice by Chef Shlomo Schwartz
Ziggy's Kasha Varnishkes
Best Healthy Kugel
Broccoli Noodle Kugel
Crunchy Topped Noodle Kugel with Almond Crust and Winter Squash
Deluxe Noodle Kugel
Lokshen Kugel with Plums
Mom's Fruit Noodle Kugel
No-Noodle Apple Kugel
Simple Potato Kugel
Upside-Down Noodle Kugel
World's Best Potato Kugel
2nd Avenue Deli Brisket
Braised Beef Brisket
Braised Veal Brisket
Brined Veal Chops with Peach Fritters and Apple Brandy Sauce
Brisket with Bubbie's Seasoning
Butternut Squash Risotto
Chef Avram's Roast Turkey
Chicken Fricassee with Garlic and Red Wine Vinegar
Chicken with Apples
Chicken with Duck Sauce
Chicken with Pomegranate Sauce
Classic Beef Stroganoff
Coq au Vin
Crispy Honey Glazed Chicken with Tsimmes
Dried Fruit Couscous with Meat & Poultry Variations
Easy Chicken with Orange Honey Sauce
Falling Off the Bone Short Ribs
Gloria's Stuffed Cabbage
Kosher Beef Bourguignon
KosherEye Marinated Turkey Chops
KosherEye “Stuffed” Turkey Chops
Mighty Good Meatballs
Pistachio Crusted Salmon by Chef Shlomo Schwartz
Pomegranate-Braised Lamb Shoulder with Fava Beans
Ronnie's Stuffed Cabbage
Roasted Spatchcocked Turkey with Stone Fruit Compote
Teriyaki-Glazed Chilean Sea Bass with Cauliflower Curry Puree
Short Ribs with Butter Beans
All American Apple or Peach Crumb Pie
Almond Streusel Coffee Cake
Apple and Honey Turnovers
Apple Pie Shooters
Apple Upside–Down Cake
Apples and Honey Bread Pudding w/Butterscotch Sauce
Apples and Honey Tart
Aunt Belle's Spicy Honey Cake
Aunt Goldie's Mandelbrot
Aunt Ruthy's Apple Strudel
Baker's Best Cinnamon Bubka w/Crumb Topping
Caramel Apple Cake
Black Russian Cake
Chocolate Babka Meltaway
Chocolate Pomagranate Bark
Challah Beer Bread Pudding with Caramel Sauce
Cinnamon–Apple Pie with Raisins & Crumb Topping
Coconut Panna Cotta with Lime Curd
Dried Fruit and Olive Oil Cake
Easier than Pie-Fig-Plum Galette
Easy-No Bake Chocolate Pomegranate Bark
Espresso Panna Cotta
Fresh Apple Cake
Fresh Family Apple Cake
German Apple Cake
Hilda's Pound Cake
Honey Cupcakes with Chocolate Honey Glaze
Honey Chocolate Tart
Honey Spice Cake
"Jewish" Apple Cake– (video)
Kolatin Chocolate and Vanilla Mousse Parfait
Kolatin Chocolate-Banana Panna Cotta
Peach or Apple Crisp
Perfect Peach Cobbler
Quick Fruit Tart
Royal Apple Cake
World's Best Apple Cake
Cooking and Baking with the Stars
Apple Guide: A very useful guide to apples that will help you make your choice of variety easier and help you gage exactly how many apples you’ll need to create your culinary masterpieces.
Centerpieces and Place Cards:Add 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.
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
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.