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In the Spotlight

 

UN Plaza interior
UN Plaza Grill

When traveling, many people seek out the finest museums, the most sensational architecture, and the best shopping. However, when we travel, food is at the very top of our list. We research the top rated and newest kosher restaurants (thank you Elan Kornblum, Dani Klein and our best friend, Google!).

IMG 6608E MobileOn our most recent trip to NYC in November, when we attended Kosherfest and KosherFEAST, we did our research and decided to visit and write a feature about the UN Plaza Grill. When we contacted the restaurant, not only did they graciously offer to host us as their guests, but included a small group of additional media influencers as well. We were joined by Ronnie Fein of Ronniefein.com, Gloria and Richard Kobrin of KosherbyGloria.com and Sharon Matten of Everydaykosher.com.

So, how did the UN Plaza grill come to exist? A successful business entrepreneur moved into the midtown east neighborhood and couldn’t find a good place to eat. He had no restaurant experience, so he assembled a seasoned team headed by Ghandi Kimia and gave them a challenge and incentive to open and operate a fabulous kosher establishment. And so the UN Plaza Grill was born.

Our group was served family style, with tastings of some of the restaurant’s signature dishes. If you are like we are, we always must have all of the food details….so here goes:
Appetizers: Ahi tuna tacos, corned beef hash empanadas, seafood croquettes with cilantro and truffle cheese, waygu potstickers and Veal ossobucco dumplings.

Entrée: Two steaks perfectly grilled - UN Petite Filet And a Butcher’s Cut Ribeye served with Bordelaise, Sichuan Peppercorn and Bearnaise, dipping sauces.
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Sides: White Asparagus with Forest Mushrooms, Bok Choy, Artichoke and Spinach Gratin

Desserts: The desserts are creations of the acclaimed pastry chef Felencia Davis.

  IMG 6632 beignets Mobile                 IMG 6626E Mobile 
French Beignets with 2 sauces                    Chocolate Fudge Bombe
 

Our favorites? Everyone had different thoughts of course, but our favorites were the seafood croquettes, the butcher’s cut rib eye, the spinach gratin and the warm French beignets. (We took the extra beignets home for breakfast in our NY hotel!)

The restaurant’s ambiance is elegant, yet welcoming, a lovely setting for special occasion dining. There is a second level seating area as well. Even so, seating will soon be expanded to accommodate family groups. Although the menu is pricey, we feel that both the quality of the food along with the attentive service and luxurious setting make the UN Plaza Grill a memorable destination for fine dining. The restaurant just announced a new executive chef, Diego Sanchez, and we requested a few of his recipes to share with our readers. Stay tuned. We plan to return to the UN Plaza Grill on our next trip to NYC, and can hardly wait. The restaurant is OU Kosher certified.

For more thoughts about our “food glorious food” dinner party at the grill, visit: KosherbyGloria.com, or  Facebook.com/RonnieVailFein, or Koshereveryday.com
Visit the UN Plaza Grill online: UNPlazaGrill.com or at Facebook.com/UNPlazagrill

 

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bialetti moka crBialetti Moka Express Espresso Maker
Italian Coffee at home

As many of you know, here at KosherEye, we enjoy wine, chocolate, & coffee! Our morning coffee offers just the fuel we need to face the day. And, sometimes, we repeat this at lunchtime. (Yes, we realize that it’s the taste along with the caffeine buzz we like.)
In the early morning, we like our coffee full bodied, steamy, hot and black, and make it daily from freshly ground beans. But, for that late morning/or mid-afternoon cup we enjoy a creamy rich latte, or our latest love, flat white.

The Moka Express stovetop espresso maker allows us to brew authentic Italian like coffee, in just minutes. The pot was created in 1933, by Alfonso Bialetti and it revolutionized home coffee brewing in Italy. Today, the easy-to-use pot is still found in nearly 90% of Italian homes and in homes around the world.

We learned to use our new Bialetti and make these creamy dreamy drinks by simply watching this quick You Tube lesson:
Video how to use the Bialetti Moka Espresso Maker play

Latte in Bialetti mugWe have the one-cup size of the Bialetti Moka Express Pot and use it very often. We simply fill the bottom half of the pot with water; spoon some full bodied ground coffee into the filter cup, affix the filter cup and the top of the pot, and place it on the cooktop over a medium flame. The pot’s handle stays cool. For the cream, we warm some whole milk in a separate pot, or in the microwave and then froth it. When the Bialetti is ready (about 4 minutes later) we pour the hot espresso into a mug, add the frothed warm milk and enjoy every sip.

How to Froth Milk:
We like our Bonjour Primo latte frother – Simply warm milk on stovetop or in microwave and then froth until creamy and foamy. We use dairy whole milk, but soy or almond milk can be used.

Alternatively, if you don’t have a frother, just heat milk; place it in a mason type glass jar. Screw the lid on tightly and shake, shake, shake.

Fancy up your lattes by topping with a shake of spice such as cinnamon, cinnamon sugar, cocoa powder, vanilla powder

From a Starbucks barista: Flat Whites were born in Australia, and popularized in the U.S by Starbucks. Lattes were born in Italy. A latte tastes like a coffee with added warm milk. A flat white tastes more like a velvety, smoother, creamier espresso shot. Enjoy this video demonstration of how a Starbucks barista makes a Flat White:

Starbucks Barista Flat White ply 

For more information visit Bialetti.com

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The Big Challah Bake

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Challah – it is the signature piece de resistance of the Shabbos Meal. Yes, we all enjoy the deliciousness  of hot chicken soup, brisket, crispy roast chicken and more — but the challah is the traditional star of Shabbos tables.

In honor of The Shabbo Project, which is being celebrated in Jewish Communities worldwide, we are sharing some outstanding challah recipes from food bloggers, culinary stars and KosherEye contributors. These recipes are very diverse, and come from many corners of the world .Each and every challah recipe featured - is one you will be proud to serve at your table. To learn more about The Shabbos Project, which is taking place starting Friday, October 27 through  Saturday, October 28 sundown to stars out, visit theshabbosproject.org .

The Challahs:

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The Challah Recipes

From Aish.com a luscious recipe along with information about why challah is a special mitzvah. http://www.aish.com/sh/t/rai/48970616.html

From Sharon Lurie, The Kosher Butcher's Wife, Johannesburg, South Africa cookbook author, TV/Radio personality and the one of the global leaders and innovators of The Shabbos Project. http://thekosherbutcherswife.com/how-to-bake-challah-with-sharon-lurie/

Although the high holidays are now behind us, we present this scrumptious Apple Cinnamon Challah recipe from Montreal Mom TV. It is perfect for fall or winter – or any time apples are in season.  http://montrealmom.com/blog/apple-cinnamon-challah-on-montrealmomtv/

From  Norene Gilletz, the much admired cooking instructor, cookbook author and all around food expert  a prize-winning challahfrom her book Norene's Healthy Kitchen. http://www.gourmania.com/articles/shabbat.htm

From culinary star, columnist, cookbook author Joan Nathan a recipe for her favorite challah. You will love every bite. It was shared by Tablet magazine. http://tabletmag.com/jewish-life-and-religion/142314/joan-nathan-ultimate-challah

Enjoy this video from the awesome Allison Josephs, Jew in the City as she makes her amazing challah along with her children, and shares thoughts about challah-making. https://www.youtube.com/watch?v=lKhmBteD3nM

This challah recipe is from the beloved Rebbetzin Kanievsky z"l as printed in The Bais Yaakov Cookbook.
http://www.koshereye.com/challah/3024-rebbetzin-kanievskys-challah-recipe.html

Challah braiding- no problem! Watch couldntbeparve.com blogger,Shoshanah Ohriner – as she gives her easy to follow  braiding tutorial in FULL color. https://www.youtube.com/watch?v=L-Pg3mppSR0

Chinese_challah_350WFor a global treat we present an Asian challah--published on MyJewishLearning.com: Read the story about Molly Yeh and  try her recipe for a Chinese style challah based on a traditional Chinese dish, the scallion pancake. http://www.myjewishlearning.com/blog/jewish-and/2014/01/21/challah-with-a-chinese-twist/

If you have a breadmaker, or even if you don't you will love this bread machine challah recipe from the talented Susie Fishbein. We make it all the time and everyone enjoys every bite. http://www.koshereye.com/challah/2496-bread-machine-challah.html

For more of our favorite challah recipes – including instructions on how to frost or add sweet streusel to a challah, visit KosherEye.com and access this link: http://www.koshereye.com/best-kosher-recipes/challah.html

Please feel free to share your favorite challah recipe with KosherEye. And to all of our Jewish friends around the world, our  wishes for a delicious, meaningful Good Shabbos - This week, and each week of the new year!

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Wüsthof logo
  Knives for The Cutting Edge Kitchen

We have written about Wüsthof previously, but are updating our feature and sharing information about some of their newest cutting edge tools. For us, it’s all about kitchen efficiency when cooking and baking. We’re always in the kitchen, (when we’re not at the supermarket), so using the correct equipment is essential. Recently, we had the opportunity to try some new knives from the Wüsthof collection, and we wanted to share our findings about some favorites. Like an artist needs a fine paintbrush, like a musician needs a fine instrument, a cook needs fine cooking tools!  

Vegeable Slicer Mobile
The Wüsthof 8” Vegetable Knife
Have you ever noticed that when cutting vegetables and fruits, such as potatoes, squash, apples or cabbage that the food sticks to the knife and you have to push it off or shake it off? The Wüsthof Classic Ridge Vegetable Knife offers a solution. It is an all-around kitchen knife designed for general slicing and chopping, but it also works particularly well on fresh produce and meats.
The unique blade features holes near the cutting edge to reduce the friction while cutting into foods, such as potatoes. The ridge on one side of the blade helps push food off the blade while slicing. The blade angle and tapered cutting edge reduce the drag when slicing through foods. Each knife blade is completely buffed and polished by hand., and has a lifetime warranty. Watch Chef Mike use the knife:

 VegSlicer video play

 You can purchase a Wüsthof 8” Vegetable Knife by clicking Here!
   

Wüsthof slicer Mobile
Wüsthof 10” Super Slicer
This is a CLASSIC full-tang knife, precision-forged from a single piece of high-carbon stainless steel. CLASSIC knives feature a handle design made of a highly durable synthetic material –which resists fading and discoloration. The 10" Super Slicer features a long slender blade with a rounded tip. The blade is longer than many other knives so that it can slice across large roasts in one swift movement. It is comfortable to hold, and has a sharp scalloped type edge, which cuts though meat. It easily slices through turkey and roasts, bread without compressing it and even tomatoes without squashing them. We used ours to slice brisket, rib roast and corned beef. Excellent! Or should we say, SUPER!  
Chef Mike demonstrates how to use a Super Slicer:
  Super Slicer Video


You can purchase a  Wüsthof 10” Super Slicer by clicking here!


 

4.5 inch Asian Mobile R CR
Wüsthof  4 1/2" Asian Utility Knife
This knife is also part of WÜSTHOF’S best-selling CLASSIC collection
The CLASSIC 4.5-inch Asian Utility Knife features a uniquely curved straight edge blade, which allows it to be used as a mini cook’s knife as well as a paring knife. It is a good size and shape for countless everyday food prep tasks. We use it daily for simple cutting, slicing and dicing, and consider it an all around winner because of its size and versatility. Enjoy this video (click here) on how to make a tomato rose with the Asian Utility knife. 
Purchase your Wüsthof Asian Utility 4 ½” knife by clicking HERE!


Wüsthof knives are crafted in Solingen, Germany; a family-owned and managed company with a rich heritage since 1814. Each Wüsthof knife collection is made of high quality materials and craftsmanship. Precision forged featuring a full tang, high-carbon stainless steel with bolster to add balance and weight. The new Precision Edge Technology (PEtec) enhances the blades sharpness by 20%, and will last twice as long. Each knife features a computer controlled cutting edge to ensure the final edge of the blade is precise and uniform from the tip to the heel of the knife. Wusthof knives have a lifetime warranty. For more information on cutting implements and knife skills visit  Wusthof.com  

And one more essential tool that makes the cut:

Wüsthof come apart shears Mobile RR
Wüsthof Come-Apart Kitchen Shears
We think that all-purpose shears are a must in the kitchen, and this set is efficient, sharp and affordable. We use our shears for many kitchen snipping tasks like cutting up salads, vegetables and dried fruits, sizing parchment for baking, trimming pastry and opening packages, plastic bags and some plastic containers. We reach for them several times daily! These durable stainless-steel shears come apart for easy cleaning and sharpening. And, a bonus- the easy to grip handle has a built-in bottle or jar lid opener.  Lifetime Warranty, made in China.
Purchase your Wüsthof Come-Apart Kitchen Shears by clicking HERE!

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A Season of Celebration

sukkah2012
Joan Landis, Sukkot (Jewish Harvest Celebration)

"You shall take... the beautiful fruit (Esrog), a palm frond (Lulav), myrtle twigs and willow branches of the stream – and rejoice for seven days before the Lord your God." (Leviticus 23:40)

estrogSukkot begins on the fifth day after Yom Kippur and lasts seven days. The word Sukkot means "booths", referring to a temporary dwelling. It is a time when many Jewish people live, eat, and sleep outdoors, in their Sukkah, “under the stars”. The holiday is also known as the "Feast of the Tabernacles". It is a season of joy and unity with G-d and for Jewish people everywhere.

The citron, or ssrog, is one of the four species, and a prominent symbol of the holiday of Sukkot.

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