I had the pleasure of speaking with Marvin Rembo, one of the organizers of the first ever Long Island Kosher Barbecue Championship. We have all seen or heard about the various barbecue competitions throughout the American South, with each state or region touting their own methods, rubs and sauces on a wide selections of meats, each competitor viciously guarding their recipes and secret ingredients in the hopes that they be crowned the winner. Of course, these kinds of culinary festivities do not escape Jewish interest – especially when it involves brisket! And since we Jews clearly don’t have enough reason to eat, what with all our holidays and such, we now have to add to our calendars a new annual Jewish Secular Holiday – the Kosher BBQ Championship! (Don’t we usually have fast-days before major-eating holidays?)

The Championship will be held at Temple Beth Torah of Westbury on Sunday, June 10th, 2012 at 11:00 AM (243 Cantiague Rock Road, Westbury, NY 11590)

Here’s the interview:

At Your Palate: Hi Marvin, thank you for taking the time to meet with me. Tell me a little bit about the Long Island Kosher BBQ event. Who’s involved and what was the inspiration for this event?

Marvin Rembo: Hi Chef, thanks for giving me the opportunity to talk a little about this unique event. About a year ago I read in one of the Jewish papers about the World Kosher BBQ Championship in Memphis and it just blew me away. I always loved watching the TV BBQ shows and to know there was a kosher one available was a complete surprise. I promised myself right then and there that I was going to be in Memphis the following Sept 18th. The rest is history!

AYP: Wow that’s very cool. What was the Memphis competition like and how did that inspire you to bring this event to Long Island?

MR: What was crazy was that the shul in Memphis had been doing it for 22 years and this past year they had 45 teams competing. It was the largest Jewish gathering in Memphis each year, with the shul as the main beneficiary. I thought that if they could bring 3,000 Jews together in Memphis I am sure we could do a whole lot better in the NY area and the key for me was to address the growing hunger crisis on Long Island.

AYP: Tell me a little bit about the charities you’re looking to support and a little more about the hunger crisis on Long Island.

MR: Unfortunately there is almost no limit to the agencies that can use help. We focused on five of them: Long Island Cares (The Harry Chapin Charity), Hatilzu, The INN (Interfaith Nutritional Network), M’yad L’yad, and RockCanRoll. All working to alleviate hunger. The last estimate I read was that 300,000 people are considered ‘at risk for hunger’ on Long Island.

AYP: That is quite the staggering statistic! I had no idea that there were so many people that were in need. I think it’s really an amazing way to not only raise much needed funds for these agencies, but a great way to raise awareness about hunger through…well, food. How much of the LI competition is based on what you’ve seen and experienced when you were in Memphis?

MR: They were our inspiration and they were gracious in showing me all the ins-and-outs of what goes on behind the scenes. But what was crazy is that I met a group of people from Birmingham, Alabama who had been doing this for two years already, and another great bunch of people from Atlanta, Georgia who are like us, in the planning stage for their first event later in the year. We all loved the idea and dedicated ourselves to helping each other become successful and we developed the Kosher BBQ Circuit! Our Long Island event is now an officially sanctioned event of the World Kosher BBQ Championship.

AYP: Now THAT is cool – what a great way to bridge other Jewish communities together. But I have to ask, why BBQ? Don’t get me wrong, I love a good BBQ as much as the next guy…?

MR: Well, you never saw a person at any BBQ with a frown on. Standing around waiting for the meats to grill and smoke is a great way to meet and learn about other people. I found there are two types of people out there: Those that absolutely ‘get it’ when it comes to BBQ and the BBQ experience and those that have not yet had that experience. When I brought the idea back home the first guy I told thought I was nuts, the next five said: Hey let me help. And from that, we got our start.

AYP: Well, I’m definitely amongst the few who get it, but am very curious to see how all this is going to come together, especially since you’ve extended to me the honor of being on a panel of judges, I’m very much looking forward to the championship entries….which now brings me to my next question – how many teams do you already have registered for the championship?

MR: We are completely full. Eighteen teams are competing.

AYP: I didn’t realize there were so many people eager to compete for the title of the first LI Kosher BBQ Champion! I hope to see a lot of good natured competition between the teams. What kind of flavor diversity do you expect we’ll see at the event?

MR: We have teams coming from Miami, our friends from Atlanta, three from Brooklyn, one each from Manhattan, Yonkers and Monsey and the rest scattered from around Long Island. They range from first timers, the guys who have been told by their friends and family that they are really good cooks and they want to find out if they can cut it, and we have teams coming that do this many times a year and can be considered the ‘pros’. Two kosher caterers are going to be here and a graduate of the Kosher Culinary school in Brooklyn. A wide diverse group and who knows what flavor profiles you are going to be tasting as a judge.

AYP: You’ve gotten me very excited! I was just telling a few friends of mine today about the upcoming championship and they seemed very eager to come to the event. What are some of the other activities you have planned while the competitors are getting ready and grilling up?

MR: A-ha! that is the best part. This is a family event, not only a BBQ competition. We are very fortunate in that Fairway Market is our title sponsor. They have been instrumental in assisting us to put on an entire day of festivities. We are going to have a basketball skills competition for all ages, a Kiddie Corral with the inflatable bouncing games, a Velcro wall, and air brush tattooing for the children, a pickle and hot dog eating (speed not quantity) contest for both children and adults, live music, free health care screening and our own ‘Cowsher Café’ where our visitors can find a great kosher lunch that will include our own specialty: Pulled Brisket Sandwiches. Note: This is not the brisket your grandmother made….

AYP: Well, it’s clear you guys really thought this through and there’s something for everyone to enjoy. Now, as a personal chef myself, I often get questions about the kashruth of cooking for clients in my own kitchen. What are some of the challenges you’ve faced in having to institute a kosher BBQ competition?

MR: OY vay….that was a hurdle. We wanted to be inclusive to the widest possible number of Jews. That meant finding a mashgiach that would be acceptable to almost everyone. One who would work with us to ensure that everyone who came would feel comfortable eating with us. We are thrilled, I mean we are really really proud to have Rabbi Abraham Marmorstein of Mehadrin Kashrus Kehal Minchas Chinuh, NYC as our rabbinic supervision. He is an expert in the field and has written numerous books on kashruth. He has given us strict standards and we are committed to following his every instruction to create a kosher event that will go on for years. To insure kashruth we are providing everything. The only thing a team needs to bring is the match. We have new grills for them and all utensils, knives, pots and pans are brand new and will be put away after the competition for use next year.

AYP: Certainly sounds like you’ve covered your bases – and certainly great incentive for people to enter the competition. What were some of the other hurdles that you’ve come across? Especially ones you may not have anticipated?

MR: We knew going in that this was going to be difficult but we took the attitude that we want this to happen so we will make it happen. You know, ‘If you dream it, it will be!’ So, anything that got in the way we just dealt with. Although, now that you made me think about it…we have to assemble 36 grills. That is going to be a hurdle. Cut knuckles, lots of bad words…somehow that is a task that no one is looking forward to!

AYP: Well, it certainly sounds like you went into this with the right kind of attitude and I love your good nature about it!

MR: The official activity kicks off on the Thursday night before the event. All the teams come and select their meats. They trim them and prepare their secret rubs and marinades. When they are finished, everything gets put in our refrigerator and nothing leaves the synagogue. On Saturday night at about 10:00 PM our crew starts setting up the parking lot, putting the grills and charcoal in place and about 10:30 the teams can start lighting their grills. Some teams plan to get right to it, utilizing the ‘low and slow’ method of cooking and others will show up throughout the night. By 6:00 AM all the teams are cooking, getting ready for the first judging which begins at noon.

AYP: Gotcha, sounds like you guys certainly thought of everything! I have to say, this event sounds like it’s going to be a huge hit and a great fundraiser for the charities you’ll be supporting. I know I can’t wait to be there and I’m sure many others feel as excited as I do.

MR: Thank you. Sometimes I think Eisenhower invaded Europe with less preparation than we are doing! We look forward to presenting a wonderful, family, kosher-centric event and in the end we know that we will have helped some people with real needs.

AYP: There’s no doubt in my mind that this event will exceed everyone’s expectations! Thanks for taking the time to chat with me about this truly fantastic event.

MR: I can really say…it was my pleasure and thank you for this opportunity to share the news about the LI Kosher BBQ Championship. See you on June 10th. Come hungry.

AYP: Marvin, I’m already hungry….I need to find me some good kosher BBQ…. *fires up the grill*

This post is password protected. To view it please enter your password below:

Password:

Originally posted on Lifehacker.com:

Budget Kitchen Upgrades for Every Kitchen that Will Change the Way You Cook (and Eat!)

Read more on lifehacker.com…

As originally posted on Huntington Patch:

Kosher Cooking Competition Finds its Champs

Huntington Jewish Center hosts cookoff, matzoh ball eating contest.

This post is password protected. To view it please enter your password below:

Password:

Originally posted on Lifehacker.com:

10+ Dishes and Drinks Everyone Should Know How to Make At Home (Including You)

Alan Henry — Whether you have trouble boiling water or you know your way around an immersion circulator, there are some foods that everyone should know how to make, either because they’re delicious, they’re easy, or they require skills that will benefit you as you learn your way around the kitchen. We asked some professional chefs (and the Lifehacker team) what you should be able to make, no matter who you are, and how.

Chef Shaya Klechevsky – Basmati Rice

Chef Shaya Klechevsky, of At Your Palate and author of the At Your Palate Blog, knows his way around the professional and the home kitchen. He competed on an episode of Food Network’s competition cooking show Chopped, and is a personal chef in the New York metro area as well as a food writer. When I asked him what food he thinks everyone should be able to make, he reminded me of one of the most important gains on earth: rice.

Read more on lifehacker.com…

Originally posted on Lifehacker.com:

How to Cook Pasta Correctly

Jason Chen — Boiling pasta is supposed to be simple. It’s the perennial college student meal because it involves only about four steps, one of which is boiling water. But is it really that easy? Have you been doing something wrong all along?

How it’s done now

Seasoned eater of foods, Adam Pash, gives his quick guideline of how he cooks pasta right now.

1. Boil water
2. Put in a little salt for more flavor (I did not know about this)
3. Stir and check every now and then until it’s al dente
4. Strain

My method is about the same—probably a little simpler—so this is a decent place to start. It’s how most of us do it already, and it’s more or less “correct”, but there are also a lot of little considerations to keep in mind along the way that makes a big difference.

The right way

Selecting the type of pasta

Chef Chris Whitpan prefers fresh pasta, but if you have to use dried for practicality’s sake, he thinks Barilla is the winner. Chef Shaya Klechevsky agrees. If you’re into alternative pastas like Chef Millie Barnes, you can try rice pasta, soba noodles and yam noodles. His current favorites are De Cecco or Ener-G Foods Rice Pasta. But as with soda and beer, there is no wrong choice as long as you’re enjoying what you’re putting in your mouth.

Read more on lifehacker.com…

Digging In To Your Roots

This Passover, add a little color to the seder meal with a tuber or two.

by Amy Spiro

Most people already have one root vegetable — horseradish, to denote maror — on their seder table. But for kosher cooks looking for a little more excitement over the weeklong holiday, there should be a few more colorful tubers at the meal.

“[Root vegetables] are one of those things you often can do almost anything with,” says Shaya Klechevsky, a kosher personal chef and caterer in New York who has been featured on the Food Network. Whether you pick up a rutabaga, a yuca or a turnip, says Klechevsky, you can roast it, chop it up for a croquette or even fry it up as a latke.

A Jerusalem artichoke — which is neither an artichoke nor from Jerusalem — is also a tuber that can add unique flavor to your dishes. It can be eaten raw or cooked. “It goes great in salads, inside dishes where you would normally add a water chestnut,” says Klechevsky, who also teaches classes at the JCC in Manhattan.

Pick up a rutabaga for some more interesting, starchy flavors. “Cut it in to tiny chunks, add salt and pepper and a little turmeric and paprika and roast them,” said Klechevsky. He also recommends cooking them with parsnips, and mashing them together with a touch of grated ginger for “a sweet intense flavor.”

For a lighter touch, pick up a jicama, a white, fleshy vegetable that is popular in Mexican cuisine. “The texture is more like an apple,” says Klechevsky, “it has a delicious crunch to it.” It is generally served raw, and often paired with flavors like lime and chili.

For a colorful dish, seek out a variety of beets, says Tamar Genger, a dietician and the founder of joyofkosher.com, which relaunched this week in collaboration with kosher.com. “There are red ones, golden beets and peppermint beets, which are red and white,” says Genger. Beets, easily grated into salads or slaws, can be served cooked or raw.

“Also celery root has become very popular with gourmet chefs,” says Genger. “It actually looks like this knobby ugly root vegetable,” she said, “but it’s wonderful used in soups, or roasted or pureed.” Parsnips “look like carrots but white.” You can slice them thin and make parsnip chips.

So when you’re contemplating your Passover shopping, check out a farmers’ market and add some unique vegetables and tubers to your menu, from daikon (a member of the radish family) to turnips, yuca or yams. “As a dietitian I am always encouraging a variety of vegetables,” says Genger.

SWEETS AND BEETS
From Tamar Genger
2 large beets, peeled
and cut into chunks
1 ½ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon coarse salt
1 teaspoon fresh ground
black pepper
1 teaspoon brown sugar
2 medium sweet potatoes,
cut into chunks
1 large sweet onion, sliced
Preheat oven to 400°F.
In a bowl, toss the beets with 1/2 tablespoon oil to coat. Spread on a baking sheet in a singer layer.
Mix the remaining oil with the garlic powder, salt, pepper and brown sugar in a large plastic bag. Place sweet potatoes and onion in the bag, seal and shake to coat vegetables.
Bake beets for 15 minutes in the preheated oven. Mix sweet potatoes with the beets onto the baking sheet. Bake for 45 minutes, stirring halfway through. It is ready when all the vegetables are tender.

JICAMA APPLE SLAW
From Shaya Klechevsky

½ medium Jicama, peeled and julienned (slaw)
2 Granny smith apples (green), julienned
1 small red cabbage, cut into thin strips (slaw)
2 large carrots, peeled and julienned
1 medium red onion, thinly sliced half-moon
½ bunch fresh parsley, finely chopped
¼ cup dried apricots, chopped
¼ cup walnuts, toasted, chopped
1 lemon, juiced
½ tsp Cayenne pepper
¼ cup extra virgin olive oil
kosher salt
black pepper
Combine the jicama, apples, cabbage, carrots, red onion and parsley and toss thoroughly to get an even mixture.
In a small bowl, combine the lemon juice, cayenne pepper, and olive oil and whisk. Adjust seasoning (salt and pepper). Set aside when ready to use.
Toast the walnuts in a skillet over medium-high heat until they begin to release their oil and the nutty aroma is released. Immediately transfer to a plate and allow to cool (about 10 minutes).
When ready to serve, add the chopped toasted walnuts and chopped dried apricots to the slaw and toss. Whisk the dressing and pour over the slaw and toss to evenly coat all the ingredients.

Join Chef Shaya Klechevsky of At Your Palate at Zabar’s on Broadway and West 80th St on the 2nd Floor Housewares Mezzanine on Sunday, April 10th at 2:00-3:45pm and 4:00-5:45pm for a free demonstration on how to prepare:

• Ginger-leek matzoh balls in a lemongrass broth,
• Lemon-mint artichoke heart braise,
• Horseradish-potato mash, and
• Almond & olive-oil tuile cookies

For more information, call 212.787.2000

Download recipes: Elegant Passover Dishes – Recipes

This is New York: Shaya Klechevsky, Chef and Owner of At Your Palate
By Gidon Belmaker

NEW YORK—Shaya Klechevsky is a food lover. He also keeps kosher. Sometimes those two may seem at odds; but instead of making do with lesser food, the 30-year-old native New Yorker went to study in the French Culinary Institute, where his training included butchering pigs and boiling lobsters. After perfecting his techniques he opened At Your Palate, a catering company that serves gourmet kosher meals for personal events. “Now people are coming to realize that there is such a thing as objectively tasty food, even though it is kosher,” says Klechevsky.

The Epoch Times: How did you find your love for cooking?
Mr. Shaya Klechevsky: I grew up in a family of eaters and cookers. Every Shabbat, every holiday there was always so much food. My grandmother and two aunts and my mother were always cooking. I developed a love of food and eating through them. I enjoy the process of cooking. It is a way to express your love for your guests. When I moved out of my parents’ house and I had my own kitchen I [further] developed my passion. I enrolled in the French Culinary Institute in July 2006, graduated in April 2007 and have been cooking professionally ever since.

Epoch Times: How was it to study in the French Culinary Institute?
Shaya Klechevsky: It was the best nine months of my adult life. I was able to immerse myself in something I really love to do. It was 15 hours a week of just cooking, and cooking amazing food and amazing dishes and learning new things in the food world.

Epoch Times: Did you have a clash between what was taught in the classes and your religion?
Shaya Klechevsky: I did not see it as a clash. They have a policy: you don’t have to eat anything, but you have to prepare it. You are always working with at least one more person, so they can taste what you are preparing. I loved having the experience: this is how you cook shrimp and lobster and pork. I remember doing these recipes and going through them and saying: ‘OK! How am I going to make this kosher? How am I going to convert this?’

There is something about having the knowledge that is useful. I now know; if I boil shrimp for more than is necessary, what happens to the protein. Even though you probably are never going to cook shrimp again, you have that as your knowledge. There is a certain value in having knowledge even though you are not going to use it. There is certain value to learning how to break down a rack of pork.

On February 24, 2011, the UJA-Federation of NY Russian Leadership Division hosted a Cook-Off competition at The JCC in Manhattan.

Six teams competed in the cook-off preparing recipes that all shared the secret ingredient of “garlic.”  The teams worked diligently to cook their dishes in time and present them to the judges for tasting.  The judges were impressed by all of the final dishes but in the end, there could only be one winner.  It was a wonderful evening full of fun, laughter, and great food.

A portion of the proceeds collected from the event will support the UJA-Federation of NY’s mission of “caring for those in need, rescuing those in harm’s way, and renewing and strengthening the Jewish people in New York, in Israel, and around the world.”

Host: UJA-Federation of NY Russian Leadership Division

Venue:  The JCC in Manhattan

Photographer: Ross Den Photography

Videographer NYC: Chris Fig Productions

Of all the citrus fruit, I’m truly drawn to the lemon. Something about it’s fresh scent and tart acidity makes a wonderful addition to all sorts of dishes. I find I’m not alone in my love of lemons – nearly my entire family loves it too! Often, you’ll find lemon soup with salad, instead of lemon-dressed salad on their plates.

It should come as no surprise, then, that my cousin has become the expert at salt-preserving lemons for the family and often at holiday gatherings would bring jars-full of various sizes filled with slices of preserved lemons. Her secret to the delicious condiment is in her use of salts and proportion of other spices (and sometimes addition of other ingredients). These lemons are always a treat and go so well with a whole slew of dishes – from dairy to meat (of course, not at the same time). I find it goes deliciously well on a tuna sandwich, as it does with sliced pastrami.

I recently had the good fortune of having the opportunity to buy some Meyer Lemons – typically smaller than regular lemons, but with noted characteristics of being a deeper and almost orangier yellow rind, as well as a floral aroma and a sweet-tart flavor. Of course, I couldn’t resist trying to make some preserved lemons! So, I got to work.

Prepping my ingredients.

First, I consulted with the expert. She shared some of her secrets and experiences with me, and so I decided on the following ratio of ingredients:

• 1 Tbs Kosher salt
• 1 Tbs Sel de Mer (I used La Baleine Fine Sea Salt Crystals)
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 1/2 tsp hot paprika
• 1/2 tsp cayenne pepper
• 3 meyer lemons, sliced 1/4-inch thick
• juice of 1 whole regular lemon and 1/2 meyer lemon
• First Cold Press Olive Oil, as needed
• 16oz jar

After combining the salt and spices together thoroughly in a ramekin, I gave the mixture a taste. The piquance of the paprika and cayenne was not overwhelming, nor was the smokiness. The rich red color lent a beautiful counter-balance to the lemon’s bright yellow.

Here’s the preparation:

1. Combine salt and spice mixture in a shallow bowl or ramekin so that it’s evenly mixed.
2. Wash meyer lemons thoroughly and slice the ends off, and save them.
3. Slice 1/4-inch rings from the lemons and press only one side into the salt mixture and place in the jar. Continue to stack the salted lemons on top of each other, salted side down until all the salted lemon-slices are in the jar.
4. Take the saved ends from the meyer lemons and slice thin julienned pieces, or even cut into brunoise.
5. Press the lemons down to condense them together and try to remove as much air as possible. Add the julienned or brunoised lemon peel slices to the jar.
6. Pour enough of the lemon juice over the lemon slices to nearly coat all the lemons.
7. Top with enough olive oil to seal the surface.
8. Cover with plastic wrap and seal the jar with the lid.
9. Allow to preserve for 5-7 days, turning over the jar once a day.
10. After 5-7 days of preservation, place in refrigerator for 12-24 hours before serving.

The completed process.

Tune in a week from now for the final review…

Shaya Klechevsky
Classic Culinary Arts 2007

Our students come from diverse backgrounds, and half the fun as a student is the cultural diversity of fellow classmates, and all you can learn from them. Often students are excited to share their food traditions with others by bringing dishes and desserts they have made at home to class or by arranging a club outing to a favorite restaurant, highlight a particular cuisine. Along with this, many students fit what they learn here (yes, all those fancy French techniques) into a personalized course that incorporates their individual background.

This has been the course for Shaya Klechevsky, whose path proves you can attend culinary school while observing kosher law and that what might seem as a limitation to some was actually what became a passionate driving force for his career. Shaya came into school, after working as an administrator at a private Jewish high school, with no more training than the love he had for food and cooking. Attending an evening culinary program, Shaya remembers how hard he worked and particularly, chef Candy grilling the students with questions as they prepped and cooked—that you had to be on your toes at all times. He felt he walked away with valuable “confidence to go out and embark on his profession” and the “classic techniques to build off of.” And through the process of working through each station and getting kitchen experience at L’Ecole, Shaya was able to refine what he wanted to do with his education.

champignon en croute

After the economy snagged on the rocks of the bursting housing bubble and subsequent Wall Street tremors and crumbles, Shaya found the party scene lackluster, necessitating a shift in business. But, as often comes with seemingly bad fortune, good things arose, leading Shaya into the world of teaching. Now his company has grown, and Shaya has a team of three chefs plus two interns. They still cater small parties and events, but now they also prepare cooking lessons for individuals and small groups—all with the personal touch. He “loves interacting with his clients and connecting people to food so they can really appreciate it.”

Shaya is doing what he likes best, and in a way that is integral to who he is as a person. And the bonus? He is able to share all this with others.

But you know, there are really all kinds of pickles! If it grows in the ground, chances are, you can pickle it: asparagus, garlic, cauliflower, lemons, etc. In fact, jams are a kind of pickle too! Sure, they’re sweet, but pickling is in fact a form of long-shelf-life preserving.

Below, I’d like to share with you a transcript of the fascinating conversation I had with Ron about pickles…

At Your Palate: Good evening, tonight, I have with me Ron Horman, of Horman’s Pickles where he and his cousin run a pickle company! Am I right?

Ron Horman: Good evening Chef Shaya! This is correct, my cousin Nick and I are third generation picklers!

AYP: You don’t see that very often on a resume…

RH: Haha can’t say I’ve ever seen it before so it is indeed quite unique.

AYP: First, I have to say, that cucumber pickles, in particular, are probably ubiquitous throughout the world…different cultures all have their way of making their favorite cucumber pickle….

RH: Absolutely. Pickling is obviously a form of preservation for fruits and vegetables, and dates back thousands of years ago to Asia

AYP: Really?! Asia? Tell me more! I had no idea that pickling hails from Asia….

RH: Well, the Chinese being an agrarian based society (thousands of years ago) would put some of their food in salty brine as a form of preserving their food. This is also true in Europe, and the Europeans actually believed that pickles helped prevent scurvy on long sea voyages

AYP: Wow…that’s pretty cool…although, is there any relationship between scurvy, a vitamin c deficiency, and pickling? Unless it made available to seamen foods that were high in vitamin c because they were pickled?

RH: Well it turned out to be a fallacy and eventually they realized that it actually did not help in the prevention of scurvy

AYP: Ha! Well, I guess if they made kimchi, scurvy wouldn’t be so much of an issue….

Quality Control on the Pickle Line

RH: Not too sure what that is but you’re probably right.

AYP: Kimchi is a korean dish, essentially pickled and fermented cabbage with a chili paste that’s quite pungent and spicy, and I think, tastes delicious! It’s a kind of pickle, in the grander sense of the definition, and not so much a Pickle pickle. Anyway, cabbage is a great source of vitamin C, so would probably be very good at preventing scurvy….

RH: Sounds tasty! I would imagine sauerkraut would then indeed be a good scurvy preventer.

AYP: Oh for sure! A good sauerkraut takes weeks to prepare properly!

RH: It does.

AYP: So, how’d your family get into pickles 3 generations ago?

RH: Well our Grandfather Joe, who’s parents both immigrated from Poland, began Pickling back in the 1950′s right in Glen Cove NY, where the company still resides today. Then both my father, and Nick’s father, took over the business in the 70′s, to continue the ‘Empire.’

AYP: Wow! That’s pretty cool. Where’d your grandfather learn pickling?

RH: His parents both being from Poland were big on Pickling, and again, this really emphasizes the deep historical, cultural roots that have been involved in Pickling. If you talk to a lot of Polish people today they will tell you they still do their own home Pickling

AYP: So did he only make cucumber pickles? Being half-polish myself, I know that they are quite fond of pickling anything that could be pickled….fish notwithstanding…..

RH: I am not exactly sure, but I would imagine so. This was in the 1920′s and into the Great Depression so preserving food was always beneficial.

AYP: In fact, I found that much of the savory pickling happened a lot in Eastern Europe and Russia….

RH: That is definitely true. I talk to people from a lot of different cultures actually and the statistics for the different types of Pickles that different cultures/religions prefer is amazing. For example most Jewish people I talk to swear by Sour, fermented Pickles.

AYP: I remember as a kid my grandmother would make her version of dill pickles. She would cram into these large jars these obscenely huge cucumbers with fresh dill, garlic, peppercorns, lots and LOTS of salt, vinegar and water….2-3 weeks later of constant monitoring, and we had some delicious half-sours…..Although, I should qualify that my grandmother was Egyptian….but apparently pickles know no geographic limitations.

RH: If you have the right ratios you can certainly make your own, but it is definitely not easy! They definitely do not have any geographic limitations, but they are more popular in some parts of the world than others. Part of the reason NY/Brooklyn is the Pickle capital of the US is because of that influx of Eastern European immigrants in the late 19th, early 20th century.

AYP: True…many people don’t really consider jams and jellies as pickles…but they sort of are….

RH: If it’s a type of Preserve, it’s a pickle!

AYP: Yeah! Do you guys participate in the NY pickle festival that happens every year?

RH: We do! We are preparing for the pickle festival on the Lower East Side on Sunday, October 17th in fact.

AYP: That’s so exciting!

RH: But this year will be the first year that our Supermarket brand will be attending.

AYP: So tell me a little bit about the kinds of pickles you guys make….

RH: We have 4 different varieties which include regular Kosher Dill’s, Spicy Kosher Dill’s, Mustard Kosher Dill’s, and Horseradish Kosher Dills. We make those, not all, in your choice of wholes, spears, or cut chips.

AYP: OOO! Tell me a little bit more about those mustard dill’s and horseradish dill’s…I’m a big fan of both those bold ingredients!

RH: Well, when we first really started thinking about breaking into the retail market we realized that you really just can’t get a good fresh pack, non-pasteurized Pickle in supermarkets anymore, and you can’t find Mustard, or Horseradish pickles, at all. So our idea was to develop a set of unique tasting pickles, in different varieties, and make them available to anyone at anytime. So our Mustard Pickle is made with Mustard Seeds, both yellow and brown, Crushed Brown Mustard, and Mustard Oil, and then we use fresh Horseradish in our Horseradish Pickle.

AYP: Oh! You’re making my mouth water with your descriptions! Both those mustard and horseradish pickles must have such distinct flavors! What would you recommend you eat them with?

RH: They really do pack the perfect zing to them. I personally have been eating the Horseradish Pickles with pastrami sandwiches recently, and it just makes the sandwich taste 10 times better. I actually offer those as 1/4” chips, so I put them right on the sandwich. The mustards go really well with a standard turkey sandwich, I find.

AYP: That sounds wonderful! Not unlike the French pairing of cornichon, little baby gherkin pickles, with their country patés and other charcuterie….

RH: Haha exactly. I actually made some tartar sauce and used our Kosher Dill’s in place of cornichons. Turned out really tasty.

AYP: You can’t go wrong…

RH: Part of the fun with pickles is mixing and matching with different foods. My cousin Nick really enjoys eating his pickles with hummus.

AYP: Huh! Hummus! Didn’t think of that, but it makes sense, as they’re often paired with the more Mediterranean ingredient, pickled olives….

RH: Exactly.

AYP: So how do you approach a pickle when you decide you want to try something different or new?

RH: Do you mean pairing with other foods? Or characteristics in reviewing pickles.

AYP: That too, but more about how you approach pickles when you want to make a new flavor of pickle…Also, what are some of the characteristics of the finished product you aim to achieve or look for when you realize they’re “done?” For example, I’ve often come across pickles that were not crunchy….personally not my preferred texture, but the flavor was good….

RH: Well we are always trying to blend new products and come up with new varieties to really please people. Sometimes they work and sometimes they don’t. Pickles by nature have to be crunchy.

AYP: You would think…

RH: The secret to a crunch pickle, is keeping the brine cold

AYP: Hmm…didn’t know that! You learn something new every day!

RH: Freshness / and our cold curing process ensure the perfect crunch every time.

AYP: Can you give me an example of a failed pickle flavor?

RH: A pickle that we made that failed…We tried a Lemon Zest Pickle.

AYP: That failed?! Sounds like it would be delicious!

RH: Haha well thats what we thought, but the combination of flavors was a little too crazy.

AYP: My cousin is notorious for her paprika pickled lemons, you’d think that would translate well into a cucumber Pickle….

RH: The paprika would, but there’s something about lemon and vinegar…Paprika is actually a great spice for pickles.

AYP: Yeah, I guess you’re right….too much competition of acidity and flavor….Yeah, and I love the color it gives the food!

RH: I agree! Makes food look really appealing

AYP: So you guys both run the Glen Cove pickle operation?

RH: We do, along with both our fathers and a few other employees. It’s really been very exciting since we launched the new products back in the spring.

AYP: So what prompted you to go more commercial?  I understand that’s the NY Deli Pickle line?

RH: It is. We were always a wholesale company servicing food distribution companies, and then my cousin Nick started selling retail at Farmer Markets during college to make some cash on the side, and people became totally obsessed with our pickles.

AYP: That’s cool! There’s a pickle stand every Friday on 6th Ave by West 4th St….they have some pretty interesting and delicious pickles….

RH: So then we realized that the pickles products available at most supermarkets today, have really hit the ceiling

AYP: That’s awesome!

RH: And we wanted to introduce a quality pack, gourmet pickle, at affordable prices.

AYP: So until the farmers markets, people couldn’t eat your pickles unless they were being sold at a deli that bought ‘em?

RH: That people can get whenever they want at supermarkets. Exactly.

AYP: Great move!! And for me, very exciting as a retail consumer!

RH: Thanks! Our philosophy is to give the customer a 100% pack and hopefully make them available in as many stores as possible. Really the best part about making pickles is the craze that they drive in people.

AYP: Do you only service the NYC area? Or do you ship your products out to the rest of the country?

RH: We mostly service the Northeast. We pack a lot of pickles though, which really conveys how many pickle freaks there are around here.

AYP: Hehehe….it’s always the quiet ones….

RH: Hahaha exactly!

Nick Horman Packing a Pickle Jar

AYP: So, any new flavors in the lab waiting to be released to the public that you can share with us?

RH: Well right now we just have the 4, but we are working on a Sour fermented pickle, and some sweet pickles…Honey Mustards and Bread and Butters. But the problem is the availability of shelf space in supermarkets

AYP: It’s my opinion that the Bread and Butter pickles have a much more selective following….

RH: I would love to have 8 different varieties on every shelf in supermarkets but that’s a lot of real estate!

AYP: That sure is!

RH: I’ve noticed that people who like bread and butters typically will only east mostly bread and butters, but the same goes with Sour Pickles.

AYP: I must concur….

RH: Some people think vinegar based Kosher Dills are not “true pickles.”

AYP: Why is that?

RH: People get very snobby about what a genuine pickle is.

AYP: Is there really a genuine pickle?

RH: Well it has to do with their background culture, and I suppose what they grew up with as kids. So, not really, it’s all preference really.

AYP: Yeah, that makes sense….I’m much more of an equal opportunity pickle person….

RH: I commend that!

AYP: I would hope so!

RH: It really is amazing how some people scoff at the Vinegar pickle. Some people love Sour fermented pickles (those pickles have a very, very unique taste) which many people will just pass over.

AYP: yeah, but that’s probably because they lack the appreciation for vinegar

RH: Exactly.

AYP: I think with the right combination of herbs and flavors with the vinegar, you can get a really delicious sour pickle!

RH: You have to keep an open mind when eating different varieties of pickles!

AYP: Exactly!

RH: You most certainly can. We do make some Sours, and Nick sell’s them at his stands, but when we started developing the new retail line, we went with the 4 varieties that sold the best.

AYP: Which farmers markets/stands do you guys currently sell at?

RH: Nick sells around 20 on Long Island, www.hormansbestpickles.com lists all of the locations.

AYP: Great! Do you think that your operation will one day expand to include other pickled products? Such as green tomatoes? Asparagus? Okra? I mean…the list goes on….

RH: Sure! Although right now we are not looking to get too crazy because we really want to appeal to the masses, as opposed to having a bunch of niche type pickles.

AYP: Hmm….well, know that you got a customer right here for any of those other niche pickled products!

RH: Haha thanks! When we start developing other vegetables of fruits you will certainly get plenty of samples.

AYP: Can’t wait! Well Ron, this was so awesome and very educational! Any last remarks you’d like to share with our readers?

RH: This was a lot of fun! I’d like to encourage everyone to go to our website www.newyorkdelipickle.com, and find the nearest location to try our pickles! Remember to always keep an open mind when trying different, or new varieties! Thank you for the opportunity to interview here!

AYP: I’m glad you thought so, I find these a lot of fun too. Thank you very much for this interview Ron! I’m certainly excited to try some of your acclaimed pickles!

For someone who personally struggles with approaching recipe-writing in ways that are not intimidating to the reader, keeping it engaging and interesting, and of course one that is easy to follow, I truly applaud Susie for not just publishing one, but now on her 7th, kosher cookbook! Ali Ve’hatzlichi (עלי והצליחי) – rise and be successful!

I was sent an advanced copy of her latest cookbook, Kosher by Design Teens and 20-Somethings, to peruse and review for you, my dear readers. I have to admit, this came as no small challenge. As a food professional, I approach recipes and cookbooks from a completely different perspective, but after much meditation and a zen state-of-mind, I’ve reopened my eyes with a fresh new look on this book.

This first thing that I really liked was that Susie designated 4 little symbols: V – vegetarian, GF – gluten-free, DF – dairy-free and NF – nut-free, for the various recipes in her book as a quick reference for the recipe, a huge boon to those personally sensitive to dairy/lactose, gluten and nut allergies. I was also very impressed that she took special effort to specify safe food habits like proper holding temperatures for food (fridge at or slightly below 40°F, freezers at or below 0°F) as well as overall food hygiene tips (“wash the tops of cans before opening”).

I was also impressed with her selection of diverse recipes in each category in the book. For example, she included a recipe for a simple salad (my first thought was, “Really?!“) where she focuses on the basics of a proper vinaigrette and the proportions of acidity to fat. I loved that in her recipe for Shawarma Chicken, she provided the breakdown of the various spices to make your own Shawarma mix, instead of buying a pre-mixed one. I also enjoyed how she taught the reader to get creative with some basic ingredients and think of them in different ways, like the Pita Pizzas and the Confetti Spaghetti Squash.

On the other hand, I think more experienced cooks might be a little frustrated by this book and would probably be interested in more challenging cooking projects. While I think the food styling and photography in this edition has been her best yet, I found some of the illustrations and overall “look and feel” of the book felt a little too young-children focused. I also didn’t like that some of the recipes were a little too Semi-homemade by Sandra Lee.

One recipe I would like to share with you is the Southwest Rotisserie Chicken Wrap:

Ingredients:

• 1 whole rotisserie chicken, skin discarded, meat shredded with 2 forks
• 3⁄4  cup canned black beans, drained and rinsed
• 1  (8.75-ounce) can whole kernel yellow corn, drained, or 1 cup frozen corn kernels, defrosted
• 1/2 small red onion, peeled, very finely chopped (about 1/2 cup)
• 1/2 cup fresh cilantro, stems discarded, leaves chopped
• 1/2 cup favorite bottled barbecue sauce, such as  KC Masterpiece®
• 2  tablespoons low-fat mayonnaise
• 2  tablespoons parve sour cream, such as Tofutti brand Sour Supreme®
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 6  (10-inch) flour tortillas
• 1  head Boston lettuce, leaves chopped (about 6 cups, loosely packed)
• 3  plum tomatoes, halved, seeded, cut into 1/4-inch dice

Preparation:

1. In a medium bowl, toss the shredded chicken, beans, corn, red onion, and cilantro. Set aside.
2. In a separate bowl, whisk the barbecue sauce, mayonnaise, parve sour cream, salt, and pepper. Pour the sauce over the chicken mixture and stir to mix well.
3. The tortillas are easier to roll when they are warm, so heat each one for about 10 seconds in the microwave. Lay the tortillas flat on a work surface. Top with lettuce and tomatoes. Pile on 1 cup of the chicken mixture.
4. Roll and serve.

Overall, for those in their early stages of interest into preparing food, this is an excellent entrée. I think that there is enough selection of various difficulties of recipes that one could slowly grow in their proficiency in the kitchen and that the photos for many of the recipes are enough to entice the reader to prepare the dish (especially important in today’s visuo-centric focus). For those of you interested in reading the recipe-index for this latest edition, you may find it here: http://bit.ly/KBDrecipeindex

As a nice give-away, I will be holding a contest on this blog to win one free copy of Kosher by Design Teens and 20-Somethings. In order to apply for the contest, post a comment on this blog post on why you feel you should get the free copy. Make sure to include an email address in the comment form where you may be reached so I can notify you if you’ve won. The deadline for submission is Friday, November 12th, 2010 and I will choose a winner on Sunday, November 14th, 2010.

A message from ArtScroll:

Preorder your copy today at ArtScroll.com – enter the coupon code KBDBLOG at checkout to save 10% and receive free shipping in the continental U.S. Join us online to find more reviews and giveaway contests! Kosher by Design Teens & 20-Somethings: cooking for the next generation is aimed at the young and digital-savvy fast-food generation and those who cook for them. Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook, Kosher by Design, published in 2003 by ArtScroll Shaar Press. For more recipes and updates, visit our blog or connect with us on Facebook and Twitter.

Among the many different pickle vendors there, were notable purveyors of all things pickled and preserved such as: Russ & Daughters, Horman’s Best Pickle/New York Deli Pickle (stay tuned for an interview with Ron Horman!), Two Boots Pizza – which featured a chopped-pickle-topped pizza, Adamah (אדמה) – a Jewish farm based out of the Isabella Freedman Jewish Retreat Center in the Connecticut Berkshires, as well as Brooklyn Mompost with Annie Hauck-Lawson, who is a Master Composter, co-editor of Gastropolis: Food and New York City and author of My Little Town: A Brooklyn Girl’s Food Voice (as you know, you are what you eat, and the stuff that what you eat eats is equally important!).

Without further ado, I’d like to share with you a few photos from the amazing day…

Horman's Best Pickle Booth

Nick Horman and Chef Shaya at Pickle Day 2010

Variety of Pickles at Horman's Best Pickle

Adamah Booth, 2010 Pickle Day

Adamah Booth with Cheeses and Pickles, 2010 Pickle Day

Visitors at 2010 Pickle Day

Annie Hauck-Lawson of Brooklyn Mompost and Chef Shaya, 2010 Pickle Day

On this beautiful weather day, with nary a cloud in the sky, great fun was had by all. I particularly appreciated the significant Korean Foods booths at the far end of the parking lot which featured tasting samples of many pickled products, including the ubiquitous kimchi (recently featured in the New York Times article Rising Cost of Kimchi Alarms Koreans, which documents the recent major shortage of Napa Cabbage used in the production of this preserved national treat).

This is apparently not an uncommon phenomenon. I’ve heard tell of an enzyme that is lacking in certain people’s saliva that therefore makes the taste of cilantro very unpleasant (almost soap-like). One of the more notable individuals who was quite vocal about her disdain for the herb was none other than the late Julia Child (at least, according to Larry King by way of the New York Times article Cilantro Haters, It’s Not Your Fault). Interestingly, the name for the seed, Coriander, is derived from a Greek word that means bedbugs. Frankly, I don’t see the connection to coriander/cilantro and bedbugs, but then again, I’ve had (thankfully) no experience with those pests. Apparently to some, the smell of cilantro reminds them of the smell of clothes that have been bug-infested (umm….EW).

Alright, so that at least explains why people who’ve had bedbug infestations don’t like cilantro. But why does my cousin not like it? His experiences with bedbugs is no more robust than mine. Even curiouser is that cilantro is a wildly popular herb in many parts of the world. It’s used quite heavily in Thai cuisine, not to mention it’s almost ubiquitous in latin dishes. People from these regions certainly don’t suffer from this strange aversion. So what could it be?

The theory goes that cilantro does in fact contain chemical compounds called aldehydes that are present in soaps and other cleaning agents – and unsurprisingly, similar aldehydes also seem to exist in certain insects, hence the Greek word derivative. For some, the association of the scent of cilantro to soap is so strong that it creates a visceral reaction against the consumption of the herb. The good news is that since it’s a memory association, with the right kind of work, one can re-associate their aversion for cilantro with other pleasant things. This also helps to explain why in cultures that use cilantro quite heavily, this phenomenon either doesn’t exist or happens on a much lower scale. By pairing cilantro with other pleasant and favorable experiences, one can learn to appreciate the other flavors present in cilantro as well as the delicious flavors of the dish that the cilantro is in. A great way to start this process is to help reduce the bold taste of the aldehydes. According to a Japanese study, by crushing the leaves, the enzymes released will help to break down the aldehydes into other substances much less offensive and will lessen the flavor.

In conclusion, I want to start adding cilantro back into my guacamole. No, ground coriander doesn’t cut it. And no, I refuse to make two batches. So, cuz, if you’re reading this, I’m gonna teach you how to like cilantro!

As I got older, I learned that it’s not necessarily those areas of your tongue that are specific to tasting those particular tastes, rather that those areas are more sensitive to those tastes but that each taste bud on your tongue is perfectly capable of detecting all four of those tastes, but to varying degrees. Also, you have taste buds on other parts of your mouth as well, like your soft palate on the roof of your mouth. Makes sense…let’s think about it…

Sweet would indicate carbohydrates – that’s good, we need those; bitter would indicate the presence of toxins – those are bad, good we can taste those; salty and sour would indicate the presence of ions, also important (think electrolytes). So, from an evolutionary standpoint, our sense of taste served an essential function to our survival.

Now, add to this that the Japanese have discovered we have a sensitivity to the presence of proteins or amino acids (the building-blocks of proteins), which is why they were allowed to name this sense Umami, this further helps support the theory of the evolution of taste. Proteins are essential, we need these to survive.

Well, guess what? Scientists decided that our taste buds should also be sensitive to the presence of fat…..and, well….they may not be wrong. Dr. Russell Keast, a Lecturer in the area of Sensory Science in the School of Exercise and Nutrition Sciences at Deakin University in Melbourne, Australia has conducted research that indicates that some people are actually more sensitive than others to the presence of fat in their foods. Correlatively, they have found that these very people also tended to have healthier BMIs (Body Mass Indexes).

Those of you not sworn off carbs would probably be happy to know that you too can recreate the bakery experience in the comfort of your own home – with a minimum of hassle. There are many different varieties of breads, many of which require multiple risings, beatings, kneedings and shapings (sounds like a kid with a discipline problem) which is enough to dissuade even the most avid of amateur bakers. I’m no baker, by any means. I stick to what I know – cooking food, the occasional dessert and simple pastry – and I’m not afraid of multiple steps and intricate techniques. In fact, I welcome it. Of course, this also means scheduling time for such a project. But that’s what it becomes – a project – and living in a fast-paced, lack-of-time environment it’s hard to find the luxury of time for luxurious breads.

The answer to this time-old conundrum is simple: Ciabatta! It’s no Challah or Brioche, but the bread is darn tasty and can be put together in about 60 seconds. The wonderful people at Lifehack.org set up a step-by-step illustrated guide on how to prep your dough and get it ready for baking. This, much like crock-pot cooking, is one of those things that you prep in the morning, let it basically rise all day, and then when you get home is ready to throw in the oven and 30 minutes later is ready for repast. For a minimum of effort, you get a deliciously crusty and soft bread that makes your whole house smell like G-d is smiling on you (because if smiles had a smell, that’s what it would smell like!).

The best part is, any leftover bread (as if) makes excellent croutons for salad or soup, or even for bread pudding. The basic ingredients of this versatile bread is:

• 4 cups of all-purpose flour (you may also substitute with 2 cups all-purpose flour and 2 cups whole wheat flour)
• 2 cups of warm water
• 1 teaspoon of salt
• 1/4 teaspoon of granulated yeast (or equivalent)

Pay close attention to the proportion of ingredients: 1 part dry yeast:4 parts salt and 1 part water:2 parts flour. As long as you follow this basic formula, you will always get perfectly delicious Ciabatta. Proportions, my dedicated readers and friends, is the secret to baking (and cooking, of course).

You may find the full instructions for simple Italian Ciabatta on the Lifehack.org website here, Kitchen Hack: One-Minute Bread.