The Nosh. Episode 79

The Nosh. Episode 79
Guru Radio

 
 
00:00 / 29:55
 
1X
 

The Kosher Guru and Yossi spoke about Gabriel’s recent trip to Israel at the Jewish Media Summit hosted by the Govt. of Israel and Gabriel’s wonderful stay at the David Citadel Hotel and sat down with the General Manager of the hotel. 

Gabriel and Yossi were guests at The White House Chanukah party on the 5th night of Chanukah and were joined by Jake Turx of AmiMazagine.com. More info on that in the next episode of The Nosh. 

Giant thank you to Zev Brenner of Talkline Communications! 

Brand Ambassador . Restaurant Promoter.  Recipe Creator. Marketing Manager. Keeping you in the know about EVERYTHING Kosher. From organization/charitable events and opportunities to Kosher items and recipes/restaurants to Marketing your business to the MAX….the GURU has you covered at guru@thekosherguru.com. YouTube.com/kosherguru

Somewhat Chunky Potato Soup

When night starts at about 4:30PM now it usually means it’s cold outside. I start making a big pot of soup every week to get me through dinners, and maybe even a lunch or two. Soup is easy to make, comes together quick, the kids love it especially with croutons, and it’s healthy. Oh did I mention the kids love it. I try and come up with different soups throughout the winter. Most of my soups start with a caramelized onion. I feel this adds so much flavor to the soup without trying too hard. Some ideas that I made are classic and I know everyone will eat it and some are experiments that I like to try but I might not make them again. One classic soup that’s always a crowd pleaser is potato soup. I start with a classic mirepoix (onions, carrots, and celery) and then add the rest of my ingredient I don’t usually get too complicated with my spices most of the time the veggies flavor my soups for me. I like to add chunks of potato and carrots at the end to give texture, it’s an extra step but your mouth will appreciate the extra effort. My kids love the mini soup croutons and so do I and they taste delish with this soup. I hope you enjoy this soup as much as my family does.

Ingredients

  • 1 onion chopped small  
  • 3 carrots chopped and divided
  • 2 stalks celery chopped small
  • 8 medium/ large Yukon gold potatoes peeled and chopped small divided
  • 2 tbsp oil
  • 8-10 cups water
  • Salt (at least 1 tsp probably more to suit your Tastebuds)
  • Pepper (¼ tsp to start)  
  • Paprika ¼ tsp
  • Handful parsley chopped
  • Handful dill chopped

Directions

  • In a large stock pot on a medium flame add the onions and allow them to sweat for 2-3 minutes.
  • Add the celery and two of the chopped carrots and cook for additional 5 minutes.
  • Add 6 of the chopped potatoes and water and allow to come to a simmer.
  • Add salt, pepper and paprika.
  • Cook until veggies are soft.
  • With an immersion blender purée soup until uniform and thick.
  • You can add more water if you like it thinner.
  • Taste to adjust seasoning.
  • Add the remaining chunks of carrots and potatoes to give texture.
  • Allow to cook an additional 15 minutes until the carrots and potatoes are cooked through.
  • Finish with dill and parsley.

Enjoy!

Roman Style Artichokes

Growing up my parents had these family friends who were Italian. They would always create all these amazing dishes in their kitchen that were off limits to us since they were not kosher. I would just look at their food and drool. One day I said I was going to create these dishes in my house and make sure I could eat them. One dish that was always on their menu was artichokes Roman style that were fried in this amazing garlic and lemon sauce. Yes, you heard me fried, with amazing olive oil, tons of fresh garlic and finished with fresh squeezed lemon, salt, and you cannot forget the fresh pepper straight from the grinder. These can be done with both frozen artichoke hearts and fresh artichokes. My kids like scraping the “meat” of the artichoke with their teeth so I tend to make this with fresh ones, and they also look so pretty. It’s a little more effort but once you get the hang of it it’s super easy. With the artichoke you want to trim them first so you need a good knife and a kitchen scissor. Cut the top off the artichoke to make the head flat and cut a little of the stem off. With your kitchen scissors cut the pointy part from each leaf so that nothing can prick your finger and nothing is pointy. You are now ready to cook them. If you use frozen artichokes just go straight to frying them with the garlic. These are perfect for Chanukah because they use tons of oil and would be delish at any meal. Enjoy

Ingredients

  • 4 artichokes cleaned and trimmed (I explained how to do it above) (or a bag of artichoke hearts)
  • 15 cloves garlic sliced
  • Salt
  • Juice from a fresh lemon
  • 1 lemon sliced
  • Fresh pepper from a grinder
  • Extra virgin olive oil (the stronger the flavor the better)

Directions

  • Fill a large stock pot with water and allow to come to a boil.
  • Add the sliced lemons to the water and the cleaned trimmed artichokes.
  • Allow to cook for 10-15 minutes or until one of the leaves of the artichoke can pull off easily. 
  • When done drain and allow them to cool.
  • Cut each artichoke in half and using a spoon scrape out the inner pointy leaves and the hair leaving the meat of the artichoke and outer leaves intact.
  • (Start here if using frozen artichokes they might need to cook a little more to get crispy).
  • In a cast iron skillet pour a layer of olive oil (don’t be stingy) and turn heat on high.
  • When oil is hot and glistening put in the artichoke seam side down.
  • Fry them for about 3-4 minutes until they get crispy then flip them over.
  • Once flipped squeeze the fresh lemon and add a sprinkle of salt.
  • Remove from pan and finish with a dusting of freshly grinded black pepper.

Enjoy!

Pastrami Chicken Roll Ups

On yontif we used eat by the Rabbi of the shul for a meal. His rebbetzin is an amazing cook!  She always made the most yummy and intricate dishes. One meal she made pastrami stuffed chicken and I will never forget it. I really enjoyed it so much I needed to recreate my own version at home. It really isn’t hard to make but looks so pretty and fancy people think you slaved all day in the kitchen. The frying is mostly for the color and to set the chicken. The chicken really gets finished in the oven. My kids know how to make this now so I know it can’t be that hard. Normally I don’t love white meat chicken cutlets but the pastrami adds so much moisture you can’t tell its white meat. My kids ask for this all the time and I figured the frying was perfect for a Chanukah Shabbos treat. Wishing everyone an amazing Chanukah!!

Ingredients

  • 4 large chicken breast sliced in half lengthwise
  • 1 package Meal Mart sliced pastrami
  • 1 cup bread crumbs
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ⅛ tsp black pepper
  • ⅛ tsp salt
  • 1 egg beaten
  • Oil for frying
  • ½ cup honey
  • 1 tsp sriracha (add more if you like things spicy)

Directions

  • In a bowl place bread crumbs, add in all spices, mix and set aside.
  • Slice each chicken breast in half and lay out on a cutting board.
  • Top each piece of chicken with a slice of pastrami.
  • Roll up and place seam side down.
  • In batches carefully dredge chicken roll ups in the egg then dredge in the bread crumbs.
  • Preheat oven to 350 degrees.
  • In a frying pan add oil to coat the pan and allow to get hot.
  • Place breaded chicken seam side down in the frying pan and fry 1-2 minutes on each side until golden.
  • Repeat until all chicken roll ups are fried.
  • Make the sauce combining the Sriracha and honey.
  • Transfer chicken to a baking sheet lined with parchment, drizzle sauce over chicken and bake for 20/30 minutes to make sure center is cooked through this reheats super amazing!

I would say it freezes well but I’m not a fan of anything from the freezer I enjoy my food fresh!!

Enjoy!

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