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KosherEye Giveaway

Jerusalem_Sky_200wWe are delighted to partner with Carly Q Creations once again for a fabulous giveaway. The giveaway winner will be issued a generous $150 gift certificate to choose one of her beautiful, colorful, joyful pieces. Select a 20x16 Giclee (reprint on canvas) , a custom wall hanging, or a gorgeous custom print for a happy... Read more...

The KosherEye Exchange is all about YOU! We want to exchange ideas.

Features are based solely on opinion! KosherEye does NOT accept financial remuneration for product articles from featured vendors, nor share contact information with others!  We want the BUZZ on your newest kosher finds- anywhere-anytime. If you spot a new certified product, contact us and we will post it. If you wish to see a product become certified, let us know!

Kosher Recipe Conversions – Send us a non-kosher recipe that you “covet”, classic or contemporary, famous or family - and we will have one of our expert chefs or fabulous food magicians convert it to kosher! Visit us often and enjoy all of our kosher recipe and ingredient translations. If you have a special recipe that you have converted to kosher, please share it with KosherEye.

We can’t wait to hear from you!

 

KosherBuzz

Zachlawi

Zalkawi_300w Zachlawi -  you may not yet know the name, but you will. The Zachlawi Distillery is located on the Jersey Shore and has been in operation since 2004. Its spirits are all hand crafted in small batches, and certified OU... Read more...  

Chinese New Year

It's the year of the goat. . . and time for some kosher Dim Sum by guest columnist Lauren Stacy Berdy.

These recipes are excerpts from:

Remaining Kosher Volume Two: A Cookbook for All with a Hechsher in Their Heart
First Publication Volume One: July 2013 Publication
Volume Two: Summer 2015 UDJ Productions
©2015... Read more...  



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Win a Grill from Nextagristar

Nextagristar_grill

Our friends at Kosherscoop.com are holding a hot contest! SUBMIT any meat or chicken recipe on nextagristar.com for a chance to win a new BBQ! There will be smaller prizes as well. To "stay in the know", do Like Nexagristar on Facebook. . . Good luck all! Hope a KosherEye reader is a lucky winner!

 
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Last Minute Hanukkah Sufganiyot (Doughnuts)
With Vanilla Glaze 


  This shortcut doughnut recipe is perfect for Hanukkah or for any day.  

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These delicious dougnuts are ready in 30 minutes, and they can be served plain, glazed, filled with jelly, or just with a simple dusting of powdered sugar.

See our recipe for Quick Jelly Sufganiyot (Doughnuts) with Vanilla Glaze, adapted from the, CTCA, The Center for Kosher Culinary Arts.

 

 
Knish Shortage Reported by CKCA PDF Print E-mail

Knish Shortage Reported by CKCA

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After an equipment fire at the famed Gabila's knish plant in Long Island, The Center for Kosher Culinary Arts (The CKCA) has stepped in to offset the temporary world knish shortage and has developed a copycat recipe inspired by Gabila's knishes.

For the recipe and directions on how to make these knishes, visit:
http://kosherculinaryarts.blogspot.com/2013/11/ckca-first-responders-in-new-york-knish.html

And, while you are there, check out some delicious latke recipes, and their apple- rhubarb sauce accompaniment.

 
Who Wants to Save Some Money? PDF Print E-mail

Reynolds Coupons

Just in time for Thanksgiving and Hanukkah Cooking. Save on Reynolds® products by clicking  here for money saving coupons.

$1.00 off Parchment Paper
$  .75 off Slow Cooker Liners
$  .75 off Reynolds Wrap Heavy Duty Aluminum Foil
$  .75 off Oven Bags
$  .75 off Reynolds Wrap Aluminum Foil

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Abigael's at the Barclays Center

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There will be many happy patrons heading to the Barclays Center for Nets basketball. Abigael's is hosting a kosher concession this season, featuring specialties from Chef Jeffrey Nathan including two of our favorites -- their scrumptious brisket eggrolls and boutique burgers. A kosher menu is also available in the private suites, and a kosher buffet will be served in the 40/40 club. Even if you are not a basketball fan, you will have a ball eating!

 

 
Eight Kosher Industry Pioneers Honored at Kosherfeast PDF Print E-mail

Kosher Industry Pioneers Honored
From KosherToday

NEW YORK — On the night before Kosherfest, nearly 100 world-renowned kosher food personalities, cookbook authors, brands, and kosher foodies honored eight kosher food industry pioneers who have each achieved significant milestones in the kosher food industry. The honorees included; Susie Fishbein, Laura Frankel, Norene Gilletz, David Herzog, Levana Kirschenbaum, Menachem Lubinsky, Gil Marks, and Joan Nathan. Each was presented a keepsake Rosle soup ladle, especially engraved for the occasion.

The evening was co-produced by parenting blogger Esti Berkowitz of primetimeparenting.com and Roberta Scher co-founder and executive editor of KosherEye.com. Even as these pioneers were being recognized for their contributions to the kosher food industry, announcements of new projects were revealed. Gil Marks and Susie Fishbein will be collaborating for Zman Magazine, a monthly column featuring a unique presentation of Jewish culinary history and culture with panache. Joan Nathan shared news that the milestone series Jewish Cooking in America, which was nominated for the James Beard Award for Best National Television Food Show will soon be available on DVD.

Kosherfeast_CuttingEdgeAward2013

In addition to the Kosher Pioneers, there were surprises for those newer on the kosher scene. Several individuals were recognized for their vision, their entrepreneurial skills and their success in paving new paths in the kosher world. The 2013 Cutting Edge Kosher Awards went to Gloria Kobrin, developer of the KosherCookbook.com; Jesse Blonder, founder of the Kosher Culinary Institute, the first state-of-the art Culinary Institution especially for the kosher-minded chef, Jamie Geller of the Kosher Media Network, and Alex Rapaport of Masbia Soup Kitchen. Each was presented a specially selected chef's knife provided by Shun of Japan.

Cutting Edge Award photo courtesy of Gloria Kobrin, KosherCookbook.com

 

 
A Mesmerizing 30 Minutes at Kosherfest PDF Print E-mail

Annual Kosherfest Culinary Competition
by Menachem Lubinsky, KosherToday Editor in chief

At times, schmoozing with Ms. Geller and, at times, glancing back at the array of ingredients behind them, the three contestants produced a striking dish within the half hour allotted them. Frankly, I felt lucky that I was not a judge because it was just such a difficult choice. All three were simply outstanding and I would not hesitate to have any of them cook a dinner for me that included the president of the United States.

I usually get to see just snippets of one of the best attended events at the annual Kosherfest, the Annual Kosherfest Culinary Competition. This time, I stood my ground the entire 30 minutes. That's right just 30 minutes to watch three leading chefs of upscale kosher foods make an extraordinary dish. In the end it was Chef Casey Colaneri, the executive chef of the Sushi Metsuyan Restaurant in Monsey, NY and Teaneck, NJ, who won the $1000 prize. Chef Casey went so far as to predict that kosher cuisine would go far beyond where it is today.

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Chef Casey Colaneri

Each of the three competing chefs was given 30 minutes to cook one entrée from scratch using only a basket of mystery ingredients and a limited pantry of basic staples. Colaneri competed with Jose Soto, Executive Chef, Basil Restaurant in Brooklyn; and David Teyf, Chef & Owner, Lox Café at the Jewish Museum in Manhattan. The emcee was best-selling cookbook author and Joy of Kosher and Kosher Media Network founder Jamie Geller as host. The competition was sponsored by Jack's Gourmet, an innovative kosher meat company that made waves last year with the introduction of a high quality, surprisingly authentic bacon substitute made from beef called "facon." The panel of judges was comprised of Philippe Kaemmerle, Chef and Instructor at The Center for Kosher Culinary Arts, Jack Silberstein, Owner, Jack's Gourmet, and Roberta Scher, Co-founder and Managing Editor of Koshereye.com

 
2013 Kosherfest New Product Winners PDF Print E-mail
2013_Kosherfest_logo

Winners of the 2013 Kosherfest new product competition were announced today. An impressive 140 new products were entered . The overall best of show winner was the the Corim Single Serve k Cup, available in three flavors – chai tea, pareve cappuccino and hot chocolate – introduced by Corim Industries of Brick, New Jersey, was selected by judges today. The product also won in the "Beverages" category. Read about all the winners.

 

CorimBevCups

Best New Beverage

*    BEST IN SHOW/BEST NEW PRODUCT

Single serve beverage cups (Cappuccino, hot chocolate, and chai tea) for k-cup brewers, Corim Industries

 

Goldbaums

Best New Bread, Grain, Cereal or Cracker

Goldbaum’s Gluten Free Flatbreads, Natural and Tasty LLC

Schmerling_sugarless_candy

Best New Candy

Sugarless Rosemarie Parve & Rosemarie Milk Chocolates, Schmerling's

Anderson_cheese

Best New Cheese or Dairy Item

Natural & Kosher Cheese Maker Selection, Anderson International Foods, Inc.

KJPoultry

Best New Deli Meat

Breaded Chicken Fries, KJ Poultry

Melissa

Best New Desserts/Baked Good

Baked by Melissa Cupcakes, Baked by Melissa

Oxygen

Best New Dip/Spread/Salsa

Oxygen Pomegranate & Teriyaki Sauce, Oxygen Imports

Tassotortila

Best New Frozen Entree

Tássol Tortilla Española, Sterling Sales

PassHaggadah

Best New Gift or Novelty Item

Passover Haggadah (in shape of wine bottle), AGN Ltd – Publishers

 

Rashis

 

Best New Kosher for Passover Item

Finchi's Decadent Chocolate Mousse, Finchi's by Aunti Rashi dba/Aunti Rashi's  Goodies LLC

HickorySmkBeef

Beat New Meat/Seafood/Poultry

Hickory Smoked Beef Brisket, Premier Tasty Meats Inc.

 

MikeeMac

 

Best New Pasta, Rice, Bean or Soup

Mikee Mac Non-Dairy Macaroni & Cheese Dinner, Exotic Sauce Packaging, Inc.

 

SolomonsSippets

Best New Savory & Salty Snack Food

Solomon's Sippets - Soup Croutons, Kashrut Authority / R.Solomon & Co P/L

BuffaloZinger

Best New Savory Condiment, Spice, Oil, Sauce, Vinegar, Dressing or Marinade

Buffalo Zinger Sauce, Carlos and Gabby's Smokehouse

MattsMunchies

Best New Sweet Snack

Matt's Munchies Premium Fruit Snack, Mauzone Mania

HappyHearts

Best New Wine/Beers/Spirit:

Domain Ventura Merons, Happy Hearts Wine

 

Kosherfest 2013, October 29 - 30 at the Meadowlands Exposition Center in Secaucus, NJ, marks the show’s 25th anniversary.  The event is sold out with an excess of 300 exhibitors.  Open to the trade only, Kosherfest 2013 is expected to attract more than 6,000 food and food service professionals from all over the world, and will showcase thousands of kosher products from more than 20 countries.

The two-day show will host a series of educational programs, seminars, an “Authors Hour” featuring new kosher cookbooks, and a Culinary Cook-off featuring chefs competing from among the area’s top kosher restaurants.  The kosher food business is a $12 billion market growing at a rate of 15%.

For information and a complete list of show events and exhibitors, visit www.kosherfest.com

 

 
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Who's Watching the Hen House

Follow-up to KosherBuzz Antibiotic Resistant Chicken

Hens

This editorial is co-authored by Timothy D. Lytton   a professor of law at Albany Law School. and Joe M. Regenstein, Ph.D,  professor of food science in Cornell University’s Department of Food Science. It discusses the recent findings of  high levels of antibiotic resistant  e-coli in kosher chickens.

A more likely explanation for the elevated E. coli levels lies in feather removal. The most efficient and common way to remove chicken feathers is to soak the carcass in scalding water, which makes the feathers easier to pluck mechanically. Kosher restrictions do not allow for any form of cooking a chicken — which includes immersion in scalding water — until after the meat has been soaked and salted to remove the blood. As a result, kosher production requires chickens to be dry plucked or soaked in very cold water to firm up the flesh so that it survives an automatic plucking process. Immersion in scalding water prior to plucking of non-kosher poultry production reduces microbial load, by either washing microbes away or by killing them, which might account for differences between kosher and other production methods. This merits further investigation.

Drs. Lytton and Regenstein both agree that recent findings  may raise food safety concerns. However, the exact implications of this research with respect to both kosher and non-kosher poultry merits further research, and it must be based on a better understanding of kosher poultry production and regulation.

Read their entire editorial.

 
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Antibiotic Resistant Kosher Chicken

A Troubling Report

Fight_Back

We are always searching for the cleanest, safest, highest quality kosher poultry brands. That is why we were concerned with the report we received last week in a study funded and published by food scientists from the University of Arizona, The study outlines the prevalence of antibiotic-resistant E. coli bacteria in retail chicken, comparing conventional, organic, kosher, and raised without antibiotics. KosherEye spoke with Jack Millman, author of the study and a student at The University of Arizona. Millman, along with a team of scientists from the university, will be delving further into the issue. They declined to disclose the brand names involved in the research. We will be following up.

The report summary can be found here.
See more at here.

This week we also read about a salmonella outbreak sourced to a non-kosher California poultry plant.

Do practice safe handling, storage and cooking to avoid contamination from poultry and meat bacteria. Please see the following for poultry safe handling and preparation tips:

http://www.nationalchickencouncil.org/important-food-safety-tips-for-poultry

http://www.fightbac.org/component/content/article/2/250-chicken-and-other-poultry-basics-of-safe-handling-and-preparation

 

 
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