That’s a lovely image.  It sure would be a shame if he ruined those burgers.  Dry and rubbery, hockey puck-like burgers are not the stuff great family memories are made of.  A great burger, in all its perfect simplicity, is a beautiful thing – juicy, flavorful and satisfying.  And hey, let’s face it: even if your company leaves something to be desired, at least you’ve been well fed!  Albeit a commonplace American meal at this point, a hamburger is worth taking the time to do right.

A good burger is half about the burger and half about what you put on top of it.   If the meat is the body of the burger, then the fixings – relishes, sauces, vegetables and the like – are its personality, the accessories which dress up and add style and flair to your meal.

The Burger

Some people try to gussy up their meat with all kinds of seasonings and spices.    I prefer to let the true flavor of the meat speak for itself, adding few spices, if any.   Fat plays a huge role in the flavor and juiciness of a good burger.   Most grilling authorities recommend between 15-20% fat content which, for the kosher consumer, means either ground chuck (about 20%) or ground neck (about 15%).   Extra lean ground beef (usually from the shoulder) may seem like a healthier choice, but does not contain enough fat to sufficiently lubricate the meat as it cooks and will end up producing a dry burger.

A hot, oiled grilled is the perfect place to cook a burger.   Over high direct heat, a burger only takes about 4 minutes per side for medium (less if you like it rare).   And even though the sound of grease meeting the fire is oh-so-thrilling, do your best to restrain yourself from pressing down on the meat – it’s a great way to squeeze out  the juices and dry out your burger.  Like a steak, once the burger comes off the grill, allow 2-3 minutes for the meat to rest so that the juices can settle back in.    Then you can assume the creative task of dressing your burger.

The Fixings

Much like not wearing white after Labor Day, classic American sensibilities dictate that a hamburger comes with bun, lettuce, tomato, pickles and ketchup.   Period.   But in 2010, anything goes:  Caramelized onions, grilled Portobellos, arugula, sweet chutneys, spicy relishes.   Contrasting flavors and textures are what make the burger an open canvas, fully customizable.  Yes, the burger is individualistic food, personal food.    So this Fourth of July, go all out, change it up, and top it with the best…your best!

Lamb Burgers with Mint Chutney and Pickled Red Onions

Beef is so last year!  Ground lamb has a flavor all its own and is the perfect match for mint – a refreshing burger!

Serves 6.

1 ¼ lb. ground lamb

½ tsp. ground cinnamon

¾ tsp. ground paprika

¼ tsp. freshly ground black pepper

Gently mix together all ingredients in a mixing bowl.  Form the mixture into approximately 6 thick patties (about ¾” each).  Do not over-handle.

Preheat your grill to high heat, and carefully oil the grates (a wad of oil-soaked paper towels and tongs work well for this job).

Place the patties on the grill.  Grill for about 4 minutes per side, flipping once during grilling.   Transfer to a plate and serve on a toasted bun with a spoonful of Mint Chutney and Picked Red onions on top.

Mint Chutney

1 cup packed mint leaves

1 shallot

1 large garlic clove

1 tbsp. sugar

2 tbsp. water

¼-½ tsp. red pepper flakes (or more if you like it hot!)

3 tbsp. lime juice (from about 1-2 limes)

1 tbsp. lemon juice (from about ½ lemon)

½ tsp. cumin

¾ tsp. kosher salt

½ tsp. ground black pepper

¼ tsp ground ginger

Place all ingredients in a food processor.  Process until fully blended.  Season to taste.

Picked Red Onions

1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise

2 whole small jalapeños

2 cups seasoned rice vinegar

3 tablespoons fresh lime juice

1 tablespoon coarse kosher salt
Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice and salt in a small saucepan. Bring just to a boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. This can be made 1 week ahead; cover and refrigerate.

Wishing you all a delicious and restful summer,

-Naomi Ross & the Park East Kosher Family

By Naomi Ross

I admit it.  I’ve been particularly spoiled in this way over the past 2 years.  Come spring and summer, about half of the produce finding its way to our table has either been grown in our own home garden, or from our CSA.  CSA stands for Community Supported Agriculture, a growing trend in America modeled after the successful European farming cooperative initiatives.   In a CSA, local farms are supported by “shareholders” who have purchased a share of what will be grown on the farm that week.  Most farms offering CSA programs practice organic and/or  sustainable farming techniques.  Each week, I am delighted (and often surprised!) by the adventure of what I’ll find in my CSA box, some of which is not even available at your average supermarket: crisp, flavorful greens;  sweet heirloom varieties of beets and tomatoes; squash in all sizes and shapes.  It’s all simply fantastic.  Sound fun?  You can find a CSA near you at http://www.localharvest.org/csa

Farmers’ markets are another great way of accessing locally grown produce at the height of the season.  You’ll be amazed at the variety and the freshness, and you’ll probably learn a lot, too…especially if you snag a chef and follow his lead!  You can find a list of farmers’ markets near you at http://www.localharvest.org/farmers-markets.

Between my CSA and our garden, my own cooking has changed quite a bit as well.  Instead of letting my menu dictate my shopping list, I now let my ingredients dictate what I’ll be cooking…a refreshing and redemptive change.   If you’re brave-hearted enough to let go and make that jump, it’s hard to go back.  The following soup was created with a surplus of Toscano Kale.  Tuscano Kale is a super-tasty Italian variety of Kale (a type of cabbage), sometimes referred to as Black Kale, Dinosaur Kale, Palm Tree Kale or Lacinato Kale.  It’s packed with vitamins (more A, K and C than you’ll find just about anywhere) and flavor.  If you can’t find it in anywhere, you can use regular Kale in its place, although not with the same results.  With a hunk of crusty bread, I find it to be a perfect lunch or dinner appetizer.   I hope you’ll think so, too.

Hearty Kale & White Bean Soup

Using a turkey leg lends excellent flavor to this soup’s broth.   If preparing your own white beans, be sure to soak them for several hours or overnight prior to cooking them.

Serves 6.

2 tbsp. olive oil

1 large turkey leg

1 large onion, chopped (about 2 cups)

1 large carrot, peeled and diced

2 stalks celery, sliced

2 small potatoes, peeled and diced

½ tsp. kosher salt

3 garlic cloves, minced

6 cups vegetable broth or water

2 ½ cups cooked small white beans (a scant 1½ cans)

1 bunch Toscano Kale, center stem removed and leaves cut into 2 inch strips

Kosher salt and freshly ground black pepper

Heat oil in a large soup pot over high heat.  Place turkey leg in pot and sear on both sides, until browned, about 2 minutes per side.  Remove the turkey leg and reduce heat to medium-high.  Add onions, carrot, celery and potatoes, stirring to coat, and scraping up any browned bits.  Season with ½ tsp. salt, and sauté until just tender, about 7-8 minutes.  Add garlic and sauté another 1-2 minutes.   Add broth or water and return to a boil.

Add the white beans, kale and seared turkey leg to the pot.  Stir to blend and reduce heat to low.   Simmer covered for about 25-30 minutes.  Remove turkey leg from the pot, and dice up the meat from the leg.   Return diced turkey meat to the pot.   Adjust the thickness of soup if necessary with additional broth or water.   Season to taste with plenty of kosher salt and freshly ground black pepper.    Serve hot and enjoy!

By Naomi Ross

Shish kebab, literally “skewer” and “roasted meat” in Turkish, may have gotten its start by nomads skewering meat on their swords for a quick and inventive meal, but over time have impacted cooking traditions around the world, from Persia to Japan to India to the United States.   Traditionally, shish kebab are made with cubes of lamb that have been seasoned and marinated.  The speed at which the small pieces of meat cook make for a 10-minute meal-in-one, especially if you throw some vegetables on your stick, too.   Nowadays, whether fish is your fancy or a fruited kebab for dessert, there is no limit to how creative you can get.  Be sure to keep the following top five Do’s in mind when ”kebab-ing” (anything can be a verb, you know! ):

• DO prepare pieces of meat/vegetables in uniform size pieces – about 1-2 inches to ensure even cooking.
• DO choose bold flavors in your marinade or herb rub.
• DO pair vegetables/fruits with similar cooking times to the meat (i.e. onions, peppers, cherry tomatoes, pineapple work well.   Hard vegetables like potatoes or carrots should be parboiled first).
• DO soak wooden skewers for at least 20-30 minutes before threading and grilling to prevent catching fire on the grill.
• DO oil your grill first to prevent sticking.

Admittedly a “newbie” to Indian food, I was recently introduced to a whole new world of vibrant flavors and tastes at a kosher Indian restaurant in NYC.    Ever since that memorable meal, Indian spices and ingredients seem to be finding their way into my home cooking, for example in the following Indian-inspired kebab recipe.   

A spicy Tamarind dipping sauce is the perfect complement to these kebabs.   Also known as Indian date, the tamarind is the fruit of a tall shade tree native to Asia and northern Africa and widely grown in India.  Available in Middle Eastern or Indian markets, tamarind paste is the extracted sweet and sour pulp found in the tamarind pod…and quite possibly my new favorite ingredient!

Indian Kebabs with Spicy Tamarind Dipping Sauce

Chicken or Turkey Kebabs work well in this recipe and come already cut and  skewered from Park East Kosher both in white and dark meats.

Serves 4.

1 tbsp. cumin

1 tbsp. coriander

½ tsp. ground black pepper

1 ½ tsp. turmeric

¼ tsp. ground cloves

1/8 tsp. nutmeg

1/8 tsp. cinnamon

¼ cup cilantro leaves (packed)

1 tsp. fresh gingerroot (about ½” chunk)

2 cloves garlic, peeled

4 chicken or turkey kebabs

Place all ingredients (except kebabs) in the food processor and process until uniform spice mixture is formed.   Divide mixture amongst kebabs, about 1-2 tbsp. per kebab and rub into each kebab all around until coated.   Marinate for at least 2 hours or overnight.

Preheat grill to high.  Carefully oil grates (I use an oil-soaked wad of paper towels and tongs for this job).   Place chicken kebabs on grill for about 4-5 minutes per side, turning once; Turkey kebabs may take a little longer, about 6-7 minutes per side.

Transfer to a platter and serve over Basmati rice with Spicy Tamarind Dipping Sauce.

Spicy Tamarind Dipping Sauce

¼ cup tamarind paste

¼ light brown sugar

½-1 whole jalapeno pepper, seeds removed (how hot do you like it?)

2 tbsp. water

2 tbsp. fresh lime juice (from 1 lime)

1 clove garlic

1 tsp. fresh gingerroot

1/8 tsp. ground cloves

Place all ingredients into a food processor.  Process until blended and smooth.   Adjust seasonings to taste.

Yield: ½ cup

By Naomi Ross

When it’s 90 degrees outside, our appetites are often sapped, leaving our bodies in an unnecessary state of lethargy after a heavy meal.  Oneg Shabbos (the enjoyment of Shabbos) as well as the enjoyment of any weekday meal can be found in lighter and more refreshing foods if we dare to be creative and explore new choices.  Let’s go for a walk on the cooler and lighter side…

•     Salad it up!  In the warmer weather, replace those heavy kugels and side dishes with more salads: green leafy salads, grain salads, marinated salads and pasta salads. 
•     Cold Soups.  There is nothing like coming home on a hot summer day, all red and flushed, to a beautiful bowl of cold fruit soup.  Guests always appreciate being cooled off, too!
•     Reconfigure your serving style.   Instead of serving a single appetizer and then a much larger main course, expand your appetizer to a larger first course with dips, spreads and crudités.  Then serve a more moderate main course to allow for more balanced eating. 

In my family, we love serving grilled meat or chicken salads as a main dish for a light summer dinner or as an entrée on Shabbos afternoon.  It is not nearly as heavy, and everyone enjoys the different combinations we try.  Mix it up with different types of greens and dressings, raw or pre-roasted/grilled vegetables.  Have fun!  Be improvisational and creative with your cooking!   Here is a delicious family favorite – when basil is abundant, a little pesto makes all the difference. 

Grilled Steak and Portobello Salad with Honeyed Pesto 

Serves 4-6.

1/3 cup balsamic vinegar

½ tsp. dried or 1½ tsp. fresh chopped thyme

Kosher salt

Freshly ground pepper

½ cup olive oil

1 lb. filet split steak (or shell steak)

2-3 large Portobello mushrooms (caps only)

1 pkg. baby arugula

1 pint grape tomatoes

Whisk balsamic vinegar and spices together in a large mixing bowl until blended.  Drizzle olive oil into mixture while continuously whisking until all of the olive oil is incorporated.   Add steak and mushrooms to the mixture and turn to coat.  Cover with plastic wrap and refrigerate for at least 2 hours.

Preheat grill to high.  Carefully oil grates to prevent sticking (I use an oil-soaked paper towel with tongs for this job).  Remove steak and mushrooms from the marinade (discarding marinade), and place on the grill directly over the heat. Grill steak on each side for about 5 minutes, mushrooms on each side for about 3-4 minutes, turning once during grilling.  Transfer to a plate or cutting board.

Place arugula on a large serving platter, spreading to create an even layer of greens.  Thinly slice steak across the grain and transfer to the center of the greens.  Repeat with mushrooms, and place on either sides of the steak.  Garnish with grape tomatoes and dress with spoonfuls of Honeyed-Pesto dressing.

Serve immediately.

Honeyed-Pesto Dressing

Pesto can be made in advance and stays for weeks in the refrigerator, perfect for dressing up salads or sandwiches anytime.

1 bunch fresh basil (2 cups packed leaves)

1/3 cup pine nuts, toasted

¼ cup honey (scant)

Juice of half a lemon

2 garlic cloves, peeled

½ cup olive oil

Kosher salt

Freshly ground black pepper

Place basil leaves, pine nuts, honey, lemon juice and garlic in food processor bowl.  Pulse in food processor until ingredients are pulverized.  Then with the motor running, slowly drizzle olive oil in a continuous stream until emulsified.   Season to taste with salt and pepper.

By Naomi Ross

There is something extraordinary about the results we produce from cooking over an open fire, and there is very little as satisfying as a good barbeque.  With the grilling season upon us, here’s a helpful primer in time for Memorial Day.

That said, let’s focus on the quintessential barbecue obsession–the mother of all BBQ, the reason men happily spend hours working a hot grill, the piece d’resistance of carnivores everywhere.  That’s right.  Ribs.  I’m not talking about flanken or braised short ribs.  I’m talking about gooey, sticky, eat-it-with-your-hands and sink-your-teeth-into-it ribs.  I’m talking about the kind you need a stack of napkins for on the side.  Ribs fall into the category of a “patchke” (a project, so to speak); however, there are some “patchkes” that are worth preparing for special occasions, if only once or twice a year.  And these should be on that list!

Preparing good ribs are not difficult, but they are time consuming, so plan ahead.   Allow plenty of time to marinate your ribs.  “Marinades are the lifeblood of barbecue,” writes Steven Raichlen, today’s foremost BBQ guru.  The flavors need the proper time to sit and absorb.  I created this recipe after dreaming about the finger-licking ribs I had as a child, and they are delicious.  Your guests will tell you so, too!  

Brown Sugar & Bourbon Ribs

Serves 4.

Getting Started:

• Before you begin, don’t forget to check your fuel supply.  It would be a shame to prepare such wonderful ribs and then realize that you have no more propane or charcoal to cook them!   

• Preheat your grill for indirect grilling – this means that the food will not be cooked directly on the heat.  If your grill has 3 zones of heat, set the back and front burners to medium heat and keep the center burner off.  If your grill has 2 zones of heat, set one side of the grill for medium heat and leave the other side off.  Keep the lid closed until the heat registers at around 350 degrees (as opposed to direct grilling in which you would preheat it to at least 500 degrees). 
• Oil your grill grate just before placing the food on top.  You can use a wad of oil- soaked paper toweling and rub it on the grates with tongs.  Oiling the grates will prevent your food from sticking.
• Be organized! Have everything you need for grilling ready and on hand at grill- side before you start. (That means your meat, tongs, basting sauce, serving plate, etc.)

Ay, there’s the rub!

American-style ribs are marinated by way of a rub, a spice mixture applied to the meat in order to flavor and cure it before grilling.

Ribs

1½ tbsp. dark brown sugar

1 tbsp. kosher salt

1½ tsp. black pepper

¾ tsp. cayenne pepper

1½ tsp. thyme

1½ tsp. garlic powder

¾ tsp. onion powder

1 tbsp. paprika

1½ tsp. dry mustard powder

8-10 beef spare ribs

1 ½ cups (12 oz.) pineapple juice

Mix all the spices together in a small bowl.  Rub the spice mixture into the ribs on all sides (I didn’t say “sprinkle”, I said “rub”…with your fingers).  Place ribs into a large baking dish or foil pan, cover, and refrigerate for 4-8 hours, or even overnight (and no, a half-hour is not enough!).  

Getting Tender

These ribs are pre-cooked in order to make them more tender before being finished on the grill.  Preheat oven to 325 degrees.  Pour pineapple juice into the pan.  Cover with foil and bake until the meat is tender, about 45 minutes-1 hour. 

All in Good Baste

There are many different kinds of BBQ sauces in the world and several different styles even just within the United States.  The classic sweet, tomato-based sauce that has come to define “BBQ sauce” is just one type.  Bold flavor contrasts are the benchmark of a great sauce (e.g. sweet vs. sour, smoky vs. fruity), one which will hopefully enhance and finish the dish when brushed on during grilling.   

BBQ sauces with high sugar content, as with the following recipe, should be applied in the last few minutes of grilling because the sugar burns easily.  While your grill preheats, prepare the basting sauce to have at the ready.

Basting Sauce

½ cup dark brown sugar

¼ cup bourbon whiskey

1 tbsp. Dijon mustard

2 tbsp. soy sauce

¼ cup apricot butter or apricot jam

Whisk all ingredients in medium-sized bowl to blend.

Grill Time

Grill ribs in the center of your grill (or where there is no heat), with the cover closed, until heated through and slightly charred, about 6-8 minutes per side. Brush generously on all sides with basting sauce.  Grill until sauce becomes a sticky glaze, about 3 minutes longer per side. 

The ribs are done when the meat is very tender and has shrunk back from the ends of the bone.  Transfer to a platter and serve.  

Long summer days are upon us.  Heed the call of your barbeque favorites, and make some delicious new memories on your grill this summer.  With your tongs in hand and napkins at the ready, let the grilling begin!
By Naomi Ross

After spending almost every festive meal of the year eating either no dairy products or poor imitations, it is easy to get carried away.  You nearly forget just how good the real stuff tastes. The same cookies you make year round with margarine are a different animal when made with real butter.  When planning Shavous meals, I try to choose recipes that will showcase the flavors of pure ingredients while at the same time striving to maintain balance in what could become an overly heavy meal.  Pesto with grated Parmesan, sour cream coffee cake, and cream of broccoli soup are all wonderful choices.  The following recipe for Broiled Halibut with Gingered Grapefruit Bruleé is not difficult to prepare; as always, if you use fresh, pure and good quality ingredients, you don’t need to do much to them in order to yield great results.  PEK’s wild caught Halibut is fresh and firm with a mild taste.  May the pure creaminess and sweetness of this year’s dairy delights remind us of the purity and sweetness of Torah and remain a sustaining taste in our mouths throughout the year.

Broiled Halibut with Gingered Grapefruit Bruleé

This elegant entrée becomes a “winner” with the accompanying Grapefruit beurre blanc, a rich, hot butter sauce made with a reduction of white wine and shallots into which cold, whole butter is blended off the heat to prevent separation. 

Serves 4.

For grapefruit beurre blanc:

1 pink or red grapefruit

1/4 cup dry white wine

1 shallot, minced

1 tsp. grated gingerroot

1 stick (1/2 cup) unsalted butter, cut into tablespoon-sized pieces

For fish:

2 pink or red grapefruits

4 6oz. halibut steaks with skin (1 1/2 lbs.) or other firm, white-fleshed fish

Kosher salt and freshly ground black pepper, to taste

1 tbsp. minced crystallized ginger

3 tbsp. sugar

To make grapefruit beurre blanc:
Finely grate 1 teaspoon zest from one of the grapefruits.  Squeeze 1/2 cup juice from the grapefruit.   Place zest and juice into a small heavy saucepan.  Add wine, shallot, and grated gingerroot to the saucepan and stir to blend.  Place pan over medium heat and bring to a boil.  Boil until mixture is reduced by half.  Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before the previous one has melted completely (sauce must not get hot enough to separate).   Season to taste with kosher salt and freshly ground black pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water.

To make fish:

Cut off the polar ends of the grapefruits with a sharp serrated knife.  Then slice the peel from the sides.  Trim away the white pith.  Working over a bowl, use a gentle sawing motion to cut along each membrane and release the grapefruit sections into the bowl.  (You will be left with an empty mass of membranes – discard!).   Set aside.

Preheat oven to broil.  Prepare a baking sheet, lined with foil.  Pat halibut dry and place fillets on the prepared baking sheet.  Season fish generously with kosher salt and freshly ground black pepper.  Place a single layer of grapefruit segments on the top of each piece of fish, covering the top of the fillet like a blanket.  Mix the crystallized ginger and sugar together in a small bowl (or give a whiz together in the food processor for a few seconds).  Sprinkle 2 teaspoons of the ginger-sugar over each grapefruit/fillet.  Place baking sheet in the top third of the oven, and broil for about 8-9 minutes, or until fish is done (flakes easily and is opaque in the middle) and the grapefruit is caramelized.  Remove from the oven and transfer to a serving plate.  Spoon warm beurre blanc over the fish.  Garnish with a fresh mint sprig.

*Cook’s note:  Fish can stay warm in a 225° oven.  Beurre blanc can stay warm in a double-boiler or even a thermos.

Bonus Recipe!!

To end the perfect Shavuos meal, you need a smash-hit cheesecake, and the following one sure fits the bill.  I’ve converted even the most reluctant guests into cheesecake lovers…and you will too!

Spiked Chocolate Cheesecake

Spiked with coffee liquor, this is not a cheesecake for the faint-hearted!

Yields: 12-16 servings

Crust:

1 pkg. Chocolate wafers/sandwich cookies (8 ½ oz. bag of oreos)

6 tbsp. unsalted butter, melted

Crush cookies in a food processor to make crumbs.  Combine cookie crumbs & melted butter in a medium bowl until well mixed.  Press the mixture into the bottom and up the sides (two inches) of an ungreased 9” spring form pan.  Refrigerate.

Filling:

2 8-oz. pkgs. Cream cheese, softened

2/3 cup sugar

3 eggs

12 oz. semi-sweet chocolate, melted

1 cup whipping cream

2 tbsp. unsalted butter, melted

1 tsp. vanilla

½ cup coffee-flavored liquor

Preheat oven to 325°.  In a large mixing bowl, combine the cream cheese and sugar.  Beat until smooth.  Add eggs, one at a time, beating well after each addition.  Add whipping cream, butter, vanilla and liquor.  Beat until smooth.  Add melted chocolate and gently fold into mixture until completely combined. 

Wrap the bottom of the crust-lined spring form pan with 3 layers of aluminum foil.  Pour batter into pan.  Place pan into a larger pan/dish and fill with enough water to come up the sides of the spring form pan ¾”.  Place the pan holding the spring form into the oven and bake for 55-65 minutes or until edges are set.  The center of the cheesecake will be soft.  Allow cheesecake to cool, then refrigerate 2-3 hours minimum, preferably overnight.  Garnish with reserved cookie crumbs, chocolate curls or sliced strawberries.  Carefully remove the outer rim of the spring form pan before serving. Serve and enjoy!

By Naomi Ross

For Shlomo Fink, owner of David Elliot Poultry Farm in Scranton, PA., producing good poultry is no mystery.  His family has been doing it since 1941.   David Elliot produces about 10,000 birds per day, a small number in comparison to some of the larger mass-produced poultry factories.  Broilers (really tasty – see my recipe below!), 10 lb. capons, and turkeys abound, but their signature bird is a true kosher Rock Cornish Hen (1 lb. single serving size), sweet and succulent to the last bite.   According to Fink, operating on a small scale is what distinguishes David Elliot Poultry from other products, allowing more dedication and attention to quality and the highest standards of kosher slaughter.  

David Elliot offers an array of “natural” poultry – free of growth hormones and antibiotics.   You might be wondering if this matters and why it is significant.  When birds are kept in cramped, dirty conditions, disease can spread.  To counteract this, the large-scale poultry processing companies administer antibiotics.  Additionally, the high volumes of poultry these companies produce do not leave time for a chicken to grow at a natural pace; instead, they inject it with hormones to make it grow faster.  On a smaller scale, with less crowding and better conditions, all this should not be necessary.  Not surprisingly, healthier chicks taste better; and they just might be better for your health as well. 

You don’t have to be a vegetarian to think about from whence your meat came. With a little thought and by supporting the farms who want to do it right, you are paying homage to the animal that was your dinner and to the Creator Who put it on your plate.      

Park East Kosher is a proud seller of David Elliot Poultry – be sure to inquire when placing an order.

Apricot Glazed Euro-Breast with Savory Stuffing

A Euro-breast (also called “French breast”), a breast quarter deboned with the wing attached, is becoming a popular cut.  Your Park East Butcher is happy to prepare it for you upon request.

Serves 4.

2 tbsp. olive oil

1 cup diced carrots (from 1-2 large carrots)

1 cup diced celery (from about 2 stalks)

1 cup chopped onion (1 medium onion)

2 garlic cloves, minced

½ tsp. dried thyme

Kosher salt and freshly ground black pepper, to taste

1/3 cup panko bread crumbs (or coarse fresh bread crumbs)

4 broiler Euro-breasts (David Elliot’s)*

3 tbsp. apricot preserves

1 tbsp. white wine

Directions:

Preheat oven to 375 degrees. 

Heat oil in a large skillet.  Add carrots, celery and onion, and sauté for about 7-8 minutes or until vegetables are tender.    Add garlic, thyme, kosher salt and freshly ground black pepper, to taste.  Stir to blend and continue to sauté another 2 minutes.   Remove from heat.  Add the bread crumbs and mix until combined.  Set aside.

Rinse chicken breasts and pat dry.  Season well with salt and pepper.  Stuff approximately 3-4 tablespoons of stuffing underneath the skin towards the bone, making sure the skin contains the stuffing  (don’t overstuff).  Place each stuffed breast in a baking pan.

Mix apricot preserves and wine together in a small bowl.  Brush mixture generously over the skin of each breast.  Place pan in oven uncovered for about 50-60 minutes, until the skin is golden brown, basting with pan juices about halfway through the cooking time.  Serve hot and enjoy!

By Naomi Ross

Though restricted from the classic Chinese repertoire of ingredients, the kosher home-cook can still benefit from a good stir-fry using the freshest produce and kosher meats and poultry available.  A good wok and the right technique will enliven your palate and kitchen with endless dinner options to come.  But before you get started, keep the following tips in mind:

• Stir-frying moves quickly, so have all ingredients prepped ahead of time and at the ready (you can even do the chopping a day ahead to save time).
• Chop ingredients in a uniform size to ensure even cooking.
• Heat the wok first before adding the cold oil.  This will help prevent sticking.
• Maintaining a high temperature is important – when a bead of water evaporates after one or two seconds of contact, then the wok is hot enough.
• Do not overcrowd the pan with ingredients – too much in the wok will cause the temperature to drop and the food to cook unevenly or to lose its crisp texture.
• To best enjoy your stir-fry, serve hot and fresh from the pan immediately following cooking.  Leftovers are always nice, but never the same as when they are first made.

Sounds simple, right?  It is.  Simple, fast, healthy and delicious.  Go out and get yourself a wok and get stir-crazy!

Asian Steak Stir-Fry with Mixed Peppers

Pepper steak comes beautifully sliced into thin pieces and is wonderfully tender when stir-fried.  You may want cut width-wise to match the size of the peppers.  

Serves 4.

• ¼ cup soy sauce
• 2 tbsp. orange juice
• 1½ tsp. rice vinegar
• 1 tsp. sesame oil
• 1½  tsp. cornstarch
• ¼ cup beef stock (or water if you are stock-less)
• 1 ½ lbs. pepper steak
• kosher salt and freshly ground black pepper, to taste
• 3 tbsp. peanut or vegetable oil
• 4 bell peppers in assorted colors, cut into 1/4-inch-thick strips
• 1 large onion, halved lengthwise and cut crosswise into 1/4-inch-thick slices
• 4 large garlic cloves, minced (about 2 tbsp.)
• 2 tsp. fresh ginger, minced or grated
• 2 tbsp. water

Accompaniment: cooked white rice

Stir together soy sauce, orange juice, rice vinegar, sesame oil, cornstarch, and beef stock in a large cup.

Pat steak dry and sprinkle with kosher salt and plenty of freshly ground black pepper.   Place wok over moderately high heat until very hot.  Add 1 tbsp. of oil and continue to preheat, swirling oil around the pan until the oil is wavy (but not smoking).  Add half of the steak, laying each piece out on the surface of the wok until browned, turning frequently, about 3-4 minutes. Transfer to a bowl with a slotted spoon.  Add 1 tbsp. of oil to skillet, and repeat with remaining steak.

Add remaining tbsp. of oil to the wok and stir-fry bell peppers, onion, garlic, and ginger until onion is golden, about 6 to 7 minutes, stirring very often.  Stir in 2 tbsp. water and cook, covered, for 3 minutes. Return steak to skillet, and stir in cornstarch mixture. Bring to a boil and cook, stirring, for 2 minutes until the steak and vegetables are coated with the thickened sauce.

Serve immediately over hot rice and enjoy!

By Naomi Ross

We have all been traumatized by badly fried food: the oil is oozing, the crust is soggy.  It’s an unappetizing mess and downright bad for you.  If done correctly, however, frying is not as unhealthy as one might think.   In fact, a good fry does not actually cause the food to absorb that much oil at all.  Because I hear you squirming in your seat, let’s start off slow and talk about pan-frying (I’ll leave deep-frying for another time!). 

When pan-frying, the food is semi-submerged in hot oil in a pan on the stove top and flipped halfway through cooking. Foods that benefit from this method would include naturally tender cuts of poultry or veal, delicate fish fillets, and vegetables. 

Free yourself of your frying fears!  Follow these tips for perfectly crisp-on-the-outside, moist and tender on-the-inside results that cook lightning fast!  

• Choose your cooking oil carefully. You want one with a high ‘smoke point’: in other words, one which won’t break down at high frying temperatures. Peanut oil, safflower oil, sunflower oil and canola oil are some good choices (olive oil is not because it has a low burning point).
• Choose a deep, heavy pan for frying.  Leaving a headspace (space at the top of the pan) of at least one to two inches allows for a safety margin when the oil bubbles up as the food is added.  A good heavy pan with a thick bottom will also conduct heat better, saving you from unevenly cooked, burnt food.
• Make sure that the food you are going to fry is dry.  Oil and water do not mix, especially at such high temperatures and burns from splattering oil are not fun.
• The best temperature for frying is 350-375 degrees F.  When deep-frying, the best way to make sure you’ve got it right is with a fry thermometer; but with pan-frying, the shallow depth of oil in the pan may preclude this.  You can tell that oil is ready when a 1″ cube of white bread dropped into the oil sizzles upon contact and browns in 60 seconds. 
• The food should be less than an inch thick (thin cutlets work best).  If too thick, the surface of the food will burn before the center is cooked.  The oil should be no more than half as high as the food so that the same area is not fried twice when you flip it.
• Don’t overcrowd the pan! Carefully add the food, leaving lots of space around each piece so the food will cook evenly. If you add too much food at once, the oil temperature will drop and the food will absorb fat.
• Watch the food carefully as it cooks, regulating the heat if necessary to keep the oil temperature steady. When the food is evenly golden-browned on both sides, it’s done. Remove it with a slotted spoon with a long handle. Drop it onto paper towels in a single layer to drain.
• Don’t reuse the cooking oil after it cools. Some sources say you can strain it and reuse it, but the oil has already begun to break down from the heat, and undesirable compounds have formed. Let the oil cool completely, and then discard safely.  I pour it in a jar and throw it in the garbage.  Don’t pour it down the drain!

 The following recipe is a very flavorful, Indian twist on classic fried chicken cutlets.   Eaten hot and right out of the pan, there is nothing like it…and your kids will ask for more!

MURGI CHICKEN

This recipe can easily be doubled.  Cut chicken into smaller strips and make the best chicken fingers ever!

1 medium onion, quartered

2 tsp. chopped fresh ginger

2 garlic cloves

½ tsp. ground turmeric

½ tsp. salt

¼ tsp. pepper

2-4 boneless, skinless chicken breasts (cutlets)

¼ cup flour

2 eggs, beaten

1 cup cornflake crumbs

peanut or corn oil

1)  Process the onion, ginger, garlic, and spices in a food processor until pureed.

2)  Tenderize chicken breasts until they have an even thin thickness.

3)  Marinate chicken breasts in the onion mixture for 2-3 hours in the refrigerator.

4)  Prepare 3 bowls – one with flour, one with beaten eggs, and one with cornflake crumbs. 

5) Dip the chicken in flour, then egg and then Cornflake crumbs. Place on a plate until frying time.

6)  Heat oil in a large skillet until very hot (drop of water sizzles upon contact).

7)  Fry cutlets on both sides, about 5 minutes per side or until breading is golden brown.

8)  Transfer to paper towels or brown paper to drain.  Serve hot and enjoy!

Serves 4.
By Naomi Ross

While it is true that technology has freed up so many hours previously spent cooking, this has been more than offset by the time women now spend at work.  As a result, women today have far less time to cook.  We own rice cookers, bread makers, waffle makers, and every other gadget to “simplify” and quicken our cooking, and yet despite our desire to provide nourishing homemade meals for our families, the main frustration amongst women today is that we have no time!  As a result, “30-minute meals”, OAMC (Once A Month Cooking), and prepared frozen foods are more the norm than the exception.

In most families, weeknight “dinnertime” is not what it used to be. With longer school days and more extracurricular activities for kids combined with a longer workday for parents, the family bonding that has long been synonymous with supper is becoming more and more challenging to sustain.   But try we must!  The Project EAT team (Eating Among Teens) at the University of Minnesota’s School of Public Health has been investigating the many health benefits for teens eating family meals. Their research has found that teens who reported eating more family meals per week reported significantly less substance abuse, fewer eating disorders, and significantly better academic and mental health than those eating fewer meals with family.  Getting a healthy dinner on the table is a challenge and can often seem like a chore.  But if you consider the importance of what you’re really doing – establishing family cohesiveness and connectedness while nourishing your family — it’s one of the best investments you can make.

Here is a game plan for a simple “30-minute meal” that is healthy and flavorful to boot.  Kosher shoulder lamb chops are a treat for anyone at the end of a long day and take no time to prepare.  Spend 5 minutes in the morning to marinate the chops, and they’ll be ready to throw into the pan when you get home!  While the chops cook, prepare rice and steamed broccoli as an accompaniment; the whole meal should only take 20-25 minutes to prepare and is a tasty well-balanced supper.  Enjoy!

Savory Minted Lamb Chops

These lamb chops marinate for a few hours, but the actual cook time is very short – only 10 minutes!

• 3 tbsp. olive oil
• 3 tbsp. fresh mint leaves, minced
• 2 large garlic cloves, minced
• 3/4 tsp. kosher salt
• ½ tsp. ground cumin
• ½ tsp. ground coriander
• 1/8-1/4 tsp. cayenne pepper (how hot do you like it?)
• ¼ tsp. curry powder
• ¼ tsp. black pepper
• 2 tsp. canola or vegetable oil
• 4 ½-3/4 -inch-thick shoulder lamb chops

Place all ingredients (except for veg. oil and lamb chops) in a small mixing bowl and mix well.  Spread a little bit of herb mixture (about 1 tbsp.) over both sides of lamb chops.  Transfer lamb chops to a large plate, cover with plastic wrap and marinate in the refrigerator for at least 3 hours. 

Place oil in a large skillet over high heat until pan is very hot.  Transfer lamb chops to skillet and sear on each side for 4-5 minutes, until brown and slightly crusty. (This may produce smoke, so use your exhaust fan!).  Transfer chops to platter and garnish with fresh mint sprigs.

Serves 2-3.

By Naomi Ross