Q & A: Substitute for Farmer Cheese

May 22nd, 2014

Hey chef love the blog. What do you use as farmer cheese here in Israel? In the past we have used the Tuv Taam from tereh but its just pretty expensive @ NIS10 apiece on sale. (We use tons on Shavuos so it adds up fast) Wondering if there is a good, cheaper alternative.

Farmer cheese is simply cottage cheese that has been drained of all the whey. Pour it into a colander lined with cheesecloth, then place a weighted plate over it, or squeeze-twist it until you get the desired texture.

If you want to go totally crazy, bring four liters of milk up to 88°C (190°F); you’ll need a thermometer. Turn off the fire, add 1 cup of vinegar and a tablespoon of salt, then stir. Drain in a colander lined with cheesecloth, then place a weighted plate over it, or squeeze-twist it until you get the desired texture.

Preparing and Cooking a #11 Sinta

May 14th, 2014

For those of us who have made aliyah, it is our first exposure to meat from the part of the beef forbidden to us by edict. It appears on menus in upscale restaurants, and is spoken of in hushed, reverent tones. Finding it glatt kosher/mehadrin is even more elusive. Even the name suggests a bit of guilty pleasure. I’m talking, of course, about sinta.

Before I continue, I want to make something clear: sinta is not tenderloin. Let me repeat that: sinta is not the beef tenderloin.

Wait, what?
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How kosher butchers could decide the fate of Obamacare

April 7th, 2014

Call it the Glatt Kosher Constitution. One of the most startling features of the United States Supreme Court case on Obamacare is that the whole edifice could be brought down over the question of kosher butchers. Even more amazing is the fact that if it happens, it wouldn’t be [...]

Pesach Menu Review

April 7th, 2014

I know I haven’t been keeping up to date with things, but I have been taking pictures. I’m hoping to have at least a couple of new Pesach posts, but in case I don’t, or in case you didn’t catch these the first time around, or if you’re looking for something new to try this year, here is my recipe list of thirty-two Pesach recipes inspired by the Seder plate.
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Miso fad: It’s the hottest ingredient right now, but you should love it anyway.

February 23rd, 2014

This venerable Asian ingredient is finding its was into every course from salads to desserts. Think of it as kind of like soy sauce paste, but it isn’t. You can find several varieties of miso in East West near Machane Yehuda. It’s as versatile as salt, really. I used it to make kimchee, on pasta, potatoes, and there’s a salad dressing recipe I had wanted to try. Now where did I read that recipe…

http://www.slate.com/blogs/browbeat/2014/02/21/miso_fad_it_s_the_hottest_ingredient_right_now_but_you_should_love_it_anyway.html

Game Day Gourmet for Super Bowl XLVII

January 20th, 2014

Want to make great food for the Seahawks-Broncos Super Bowl matchup? I’ll show you how to make Spicy Hot Chicken Wings with my own brand of hot sauce, Hearty Chili con Carne, Fresh Vegetable Salsa, and Beer Batter Onion Rings.

This class is ₪195 per person and includes all the ingredients you’ll need to cook and take home for the big game. Sign up early, class sizes are limited!

Sign up for the 2014 Game Day Gourmet Cooking Class

Anthony Bourdain to Open New York City Market

January 17th, 2014

Taking his cue from the numerous food markets he’s visited throughout the world, travel and food show host (and journeyman chef) Anthony Bourdain is setting up his own World Food Market in New York City.

The Daily Meal: http://google.com/producer/s/CBIwy6HC7wM

 
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