Bursting w/Passion

Controversial or not - It's what I've got to say

2009-01-21T16:20:00.006-05:00

Please note: this blog is somewhat controversial and might offend some people. I am a person with an inquisitive mind and I will continue to ask questions until I am satisfied. (people who know me are probably laughing right now) Please, proceed with caution.

If you keep kosher, you are familiar with the unmistakable green packaging and the well known symbol. Empire kosher.

This blog is focusing on chicken in particular. Since I always kept kosher meat & poultry, I always remember buying the Empire brand of kosher anything. It’s known by everyone. But is it for superior quality or just because it’s readily available?

Only until recently I have been noticing these packs of chicken more and more as I use them for my clients. As I was preparing for a cooking demonstration, I was cleaning about 8 packages of Empire Chicken (which was cut into 1/8ths) To my shock and amazement, I almost created another entire package and a ½ full of just FAT!

It then occurred to me. We pay by the pound. Think about that for a minute. Okay, so many things we buy, we pay by the pound. But, for argument sake, let’s say there are loose jumbo carrots that go for $0.89 cents per pound. You have to clean a carrot too, by peeling it and therefore your yield will be less than you paid for. However, when we pay for chicken, specifically kosher chicken (which we all know is at least double the amount of non-kosher chicken) we pay by the pound but the yield we end up with will be a lot less than you paid for.

So my inquisitive mind wants to know. Is this some type of Halacha within kashrus laws that I don’t know about? Or is it perhaps a scam that lazy butchers are making you clean up the fat AND pay for it? –honestly…I rather get the lovely feathers!

By the way, I single out Empire Kosher because I have cleaned other packages and they haven’t been as bad. Please comment, or tell me about your stories with cleaning chicken. Have you experienced the same? Do you recommend another brand? Please share, I’d really be interested.

Off The Beaten Path

2009-01-14T15:40:00.006-05:00

Okay, I admit - I’ve broken the number one rule about blogging. I’m writing about something that is not directly related to my blog topic. GASP!

I assure you, there’s a good reason. The pictures above are taken by the same person who took my professional shots [the ones where I am with the bicycle, and have a "Parisian"feel]

The person is Derin Thorpe.

I as you may or may not know- photography holds a big place in my heart [along with cooking, writing and other things] but ever since I took photography in high school, it has sort of stayed with me and has allowed me to express myself in other ways, and live vicariously through my pictures --but even more through others’. The moment I viewed Derin’s portfolio I was in awe. He is the type of photographer who has the ability to transport you. He recently returned from a trip to Cuba, and shared his pictures with me. The ones displayed above are two of many that are my favorite.

With the “Café De Cuba” shot, I literally can picture myself in a little hole in the wall type of place and drinking this coffee while men smoking cigars and playing chess are looking at me from the next table. Whether or not this is really where he took this shot is irrelevant. Just the fact that his pictures can do that to me, is a very powerful thing. The second shot’s angle is beautiful. I feel as though I am sitting behind someone named “Pedro” on his motorbike on a warm afternoon and we’re following traffic in the direction that the red “auto” [as we say in Spanish]. The clouds give me a sense of peace and serenity. Imagine that. Would you ever think that someone could make you feel a certain way just by a picture that they share with you?

Derin is just as passionate about photography as I am with cooking [He enjoys cooking too, and his girlfriend loves to bake] and so I thought it was appropriate to share his talents with you. He is currently doing freelance and I urge you to check out his site at http://www.derinthorpe.com Oh, and he sells prints too.

“Sandy’s ULTIMATE”

2009-01-14T03:31:00.004-05:00

Every once in a while you come across a food or product that blows you away. Victoria’s homemade marinara sauce did just that - for me. As the pictures illustrate, it’s made with 100% Italian tomatoes and all natural, fresh basil, garlic and onions. Unlike other brands of different variations of tomato sauce, Victoria’s really lives up to their promise. It was my boyfriend’s turn to pick up some groceries and he later said he picked it up because it was “on sale”. [Just goes to show you who’s the chef in the house] -I of course would have immediately noticed the clear letters on the top of the jar [great marketing on their part] and the beautiful red tomatoes on the front. --Can you blame me for being obsessed with tomatoes?! Lucky for me, it was on sale. I had a hard day, and wanted something quick but homey. Meatballs always do that for me - as long as I still have energy to roll. As soon as I opened the jar, I was pulled in by the aroma of this sauce. Sweet, like tomatoes during the summer smell. Floral notes from the basil were intoxicating. Even the look of the sauce was homemade. It had that pale red color and a hint of olive oil swirling through it. Victoria’s is a family owned business run since 1929. I can’t believe I just found it, but now I won’t use any other. [it’s 100% kosher, I believe the hecksher is Kof-K] As you can see, the jar is empty--that’s because I used it all that night. It truly “hit the spot”. I am more than satisfied with this product and I highly recommend you try it. As a play on Tyler Florence’s great show “Tyler’s Ultimate” [food network] I named this blog “Sandy’s Ultimate” because this was definitely mine. Not only was it a TOMATO product, but it was really that good.

Gifts for the Sauce-Spattered Kitchen

2009-01-11T15:34:00.008-05:00

I found this on http://www.tastingtable.com and I wanted to share.
I thought it was fantastic, considering that I am a neat freak!

Reinvented spoon rest Australian TV chef Curtis Stone wanted a spoon rest that would clean his spoon—not just hold it. So when he designed a line of kitchen tools, he created a tall, porcelain dish (pictured) to hold his spoon in water, leaving it clean each time he picks it up. $40 at Williams-Sonoma or $50 online at curtisstone.com

Life-changing sink strainer In a city where dishwashers are a luxury, why do so many cooks use mesh drain strainers that get clogged with scrambled eggs? In comparison, Oxo's sink strainer is truly amazing: The nonstick silicone bowl catches bits of food, but it's supereasy to clean. It's not the sexiest gift, but when's the last time you changed someone's life for $7? $7 at Bed, Bath and Beyond; bedbathandbeyond.com

Paper towel replacements In response to the pollution-heavy production methods of the sponge industry, Colorado-based Twist has created a line of eco-friendly sponges made from sustainable materials. The company's pine-based European Sponge Cloths are as thin as paper towels but durable enough to be used again and again; just pop them in the dishwasher when they get dirty. $4 for 3 at Whole Foods or online at shoporganic.com

Small World

2009-01-10T20:33:00.011-05:00

My previous story of working with Chef Alex Guarnaschelli is related to my next. Read on.

Karen’s birthday is normally celebrated by all her friends going out to a nice restaurant. What’s new? Don’t we all do that? At some point, you get bored of searching out the restaurant, looking for parking and tipping the waiter that really didn’t deserve it. This time was a bit different.

Michelle (Karen’s best friend) contacted me about doing a dinner party for them. She wanted something original and more interactive. Fast forward to a day before the dinner party, Michelle asks me if the “proposal dinner” that I did was for a man who’s last name was -well, we’ll call him Bob. Yes! I couldn’t believe it, apparently "Bob" is the brother of their friend's daughter in law. I guess the old adage applies. “What a small world” I immediately jumped at Michelle’s request because I knew that they were big foodies.

How? Well, that’s another great story. Batsheva, a close friend of Karen’s recently had a bridal shower [and got married 6 weeks ago! Mazal Tov!] where I did a sushi demonstration for all her girlfriends. There were about 75 people in attendance so you can imagine how popular she is. This is where I first met Karen, Michelle, Zippi and Eileen. [The lovely ladies of the party] They all were interested, but Michelle & Karen in particular were asking many questions and really seemed to be interested in the culinary world. With anyone that I meet, this grabs my attention considering how I feel about food.

Our menu was simply delectable. Although I’ve done many of these dishes before…something about doing them with this group made it extra special. They are a hilarious bunch who seem like they are in their mid 20’s. I feel blessed that I get to work with such people, have a blast and still call it “work”. [not so blessed that I gave the toll clerk a $50 dollar bill instead of a $5...but hey--nothing I can do about it now.] Please enjoy the pictures and menu below.

Roasted beet salad/arugala & spinach with a warm spelt breaded goat cheese/orange vinaigrette & toasted pinoli

Lemon Sole with mango salsa/roasted zucchini & pesto vinaigrette/red pepper & snap pea sauté

Mixed berries with maple sugar and triple sec spiked sabayon

Just another day at work

2009-01-10T16:42:00.000-05:00

Two Chefs. One Question

2009-01-03T22:38:00.007-05:00

Our first encounter was at the Union Square farmer's market. Chef Alex Guarnaschelli was probably picking up something for Butter restaurant where she is the executive chef. You might also recognize her from the Food Network's "The Cooking Loft". Her show is a down to earth, intimate cooking class filled with recipes from her childhood.

About a month later, I decided to send a hello email with nothing more in mind than keeping in touch. Timing could not have been more perfect, when she received an email around the same time from a man who was looking to propose to his girlfriend. She was a big fan of Alex's show, and he wanted her to cook them both a romantic meal. There was one dilemma--they're kosher.

She later explained to both of us that she was looking at both of our emails in amazement. The Kosher Tomato was called upon to work with a talented [and extremely funny] Food Network Chef! We cooked on the 32nd floor of an apartment that overlooked Manhattan. The view was incredible. Alex brought an array of flowers and arranged everything while I prepped the food. We spoke about chefs, kitchen life, and motherhood. [She's a new mom]

Although I've never worked with her before, it felt as if we've known eachother forever. Maybe that's just how food lovers transform in the kitchen. I felt as though we had the same level of passion for food, and we understood eachother more as [Alpha] females in the kitchen. One great tip I picked up from her was while we were slicing the heirloom tomatoes for the salad. I saw her sprinkle confectioner's sugar on them. At first, I thought she was crazy. [I had brought the powdered sugar to garnish the dessert] but then I tasted the tomato, and smiled. She showed me how it just melts right into the tomato and gives it the right amount of sweetness.

The young couple was clearly nervous, but once Alex went over to chat...they both lightened up. They wiped their plates clean after each course, which made me very proud. Once dessert was served and things were cleaned up, it was time to leave the couple alone so he could ask her the one question he did all this for.

Chef Alex's worldly experience, combined with my kosher expertise was a perfect match for us to create a delicious meal for the couple. Our menu [below] was simple, yet elegant.

Creamy butternut squash soup
Panzanella salad with crispy challah croutons, & heirloom tomatoes
Lemongrass chicken with a citrus dressing
Blueberry tart with lemon sorbet.

Needless to say, she said yes.

The ULTIMATE Chanukah cake!

2008-12-18T14:33:00.005-05:00

Sticky Date & Coconut Cake
(Adapted from Cooking light magazine..tried to make it pareve)

If I haven' mentioned it enough before, I am much more of a savory chef and the baking & pastry department is not really my forte --but I am working on it!

One Shabbos, I tried this recipe out for a client and they raved about it. I figured it would be a lovely treat for Chanukah.

Cake:
1 cup chopped, pitted dates
1 cup water
1 tsp baking soda
3 TBSP margarine
dash of salt
1 1/2 cups AP flour
1 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1 tsp vanilla extract
1 large egg lightly beaten. Cooking spray.
Topping:
2/3 cup packed light brown sugar
1/2 cup flaked/ sweetened coconut
2 1/2 TBSP margarine
2 tsps soy milk, rice milk or almond milk

Method
1. Preheat oven to 350 degrees. Combine first 5 ingredients of the cake in a small sauce pan and bring to a boil until dates are tender.
2. Mis flour, baking powder and 1/2 tsp salt in a bowl. Stir in date mixture and add sugar, vanilla and egg until well combined.
3. Pour batter into a springform cake pan that is sprayed generously with cooking spray. Bake for 20 minutes.
4. For topping combine the brown sugar, and remaining ingredients in a small sauce pan and bring to a boil. Pour over cake and and bake for another 13 minutes or until toothpick comes out clean. Allow to cool, and when removing...run a knife around edges to loosen.
ENJOY!

Pareve Any-kinda-fruit Cake - Great for Shabbos!

2008-12-18T13:37:00.002-05:00

Every once in a while, I pick up great tips and suggestions from my clients. Here is a recipe a client of mine shared with me, and it has become one of my favorites. Please try it and let me know how it goes, and if you tweaked it at all to make it your own.

My example is blueberry because that's the one I tried and it was outstanding! (For the record, I did not take this picture, but it look most like what came out) Examples of fruit Apples, (Granny smith, macintosh..etc ) diced or sliced & coated with cinnamon, sugar (if needed) and vanilla extract. or Blueberries (fresh or frozen) } just the fruit, nothing added Strawberries (fresh or frozen)

Method -Line the bottom of a pie plate with them. -Separately, mix 1 egg, 1 cup sugar, 1/2 cup oil, zest of 1 lemon, 1 Tbsp baking powder, 1 cup flour, and a pinch of salt. -This mixure will be sticky and thick but try to spread over apples (or any other fruit) as best as you can...then bake at 350 until golden. The batter will spread out on it's own and be moist and amazing!

Facebook

2008-12-11T14:17:00.004-05:00

Check me out on Facebook under Chef Sandy Stollar
I've created The Kosher Tomato Board for anyone who would like to join.

The Kosher Tomato Food Network on Youtube!

2008-12-11T14:16:00.002-05:00

http://www.youtube.com/user/TheKosherTomato

Not your average brussel sprout

2008-12-06T13:07:00.003-05:00

There are probably more people in this world that don't like brussel sprouts, than those that do. Funny thing is--I used to be one of them...till I tried them this way. Try it out and tell me if I converted you.

Caramelized brussel sprouts & chestnuts

1. Heat the oven to 400 degrees.

2. Slice sprouts in half and toss with olive oil, s&p, and minced garlic

3. Add ready to eat chestnuts in, and roast on a flat sheet pan until soft and golden

Change is good

2008-12-02T23:00:00.002-05:00

I recently changed my blog to the more appropriate name "Bursting with Passion"
That is what my tomato is...it's bursting with insane amounts of passion that I have for food!

It's been over a year now that I have started The Kosher Tomato, and I must say...things are good. Luckily, my hard work has been paying off. I am so thankful that I have this opportunity to do what I love, and help others at the same time. (BH)

Check back soon, as I will update for Chanukah.

Essentials part 2

2008-12-02T22:18:00.004-05:00

Everyone is going "green" lately. Have you?

One thing I definitely recommend is something you might already have. It's a reusable bag for grocery shopping. Except, these are different. They are called WASTE-LESS bags.

http://www.waste-less.com

They are stylish, affordable and convenient. Everything you want in a product! The best thing is that they are bigger than your average reusable bag, yet they roll up small enough to fit into your purse so you won't forget them when you go shopping.

I'm sure you've thought of going green, here's your [stylish] chance to make a difference!

Essentials part 1

2008-12-02T22:05:00.003-05:00

Recently, at this year's KOSHERFEST, I bumped into an old colleague from the kosher cook. If you keep a kosher home, I highly recommend you visit the website

http://www.thekoshercook.com

It's like a kosher cook's heaven. Filled with products that make your life in the kitchen easier. Labels of all types for meat, dairy and pareve. They are all uniquely color coated. You can find a variety of spoons, pans, knives, spatulas, cointags...you name it.

Gitelle is the person you want to speak to...she's especially helpful.

MET COUNCIL THANKSGIVING

2008-11-26T14:50:00.002-05:00

I recently had the pleasure of helping out the Metropolitan Council on Jewish Poverty.

On Sunday, November 23rd...about 8-10 people gathered to make Roast turkey, cranberry & maple chutney, roasted cinnamon sweet potatoes, sage stuffing, apple pie and pumpkin pie. Our goal was to feed about 30 people. It was a great success. Everyone helped out by peeling, chopping and cooking.

As Stefanie Greenberg (the volunteer coordinator at met council) said "the Jewish and elderly population is one of the most forgotten" but we made sure that didn't happen and did an excellent job putting this Thanksgiving meal together.

If you would like to help by donating or volunteering, please visit their website

http://www.metcouncil.org

or contact Stefanie Greenberg at 212.453.9619 or sgreenberg@metcouncil.org

Thyme & Apple Soup

2008-11-26T14:45:00.004-05:00

I found this and thought it sounded great to cozy up with on a chilly night.

Thyme & Apple Soup
Serves 4

2 cups chicken broth
1/2 cup white wine
2 golden delicious apples, peeled, cored and chopped
2 carrots, chopped
1 small onion, chopped
1/2 cup fresh fennel, chopped
1 fresh or dried bay leaf
1 tsp chopped fresh thyme leaves
1/8 tsp. pepper

In a large pan, combine all ingredients with 2 cups of water; bring to a boil, simmer covered for 20 minutes. Strain soup, reserving liquid. Return to same pan. Place apple mixture in blender or food processor, process until completely smooth. add reserved liquid and stir well until combined.

Enjoy!

Maple Cranberry Glaze

2008-11-19T22:44:00.003-05:00

Serve this alongside or brushed over your thanksgiving turkey

3T margarine
1 12 oz bag of cranberries
1/2 cup good quality maple syrup
2 tsp apple cider vinegar
3/4 c apple cider
1/4 c brown sugar

Bring up to a boil, and then simmer.
Once cranberries all pop. Stir to blend well and serve warm.
Enjoy!

Feedback

2008-10-25T21:43:00.002-04:00

Hi everyone..

So, I was recently thinking about possibly providing another type of service.

Now, what I do is come to the client's home to cook a full meal/meals and package everything.

What if people wanted to be involved in their own cooking? I could prep all their meals and leave them ready for cooking with instructions.

Does anyone think this would be helpful or beneficial at all? If so, please let me know your thoughts, I would really like to know what you think about this.

Sandy@thekoshertomato.com

Thanks.

My chef philosophy

2008-10-15T13:01:00.003-04:00

Philosophy

Pursue excellence everyday, all day

Never compromise on quality

Aim high, think big and do whatever it takes to succeed and

Exceed

Surpass what I accomplished yesterday

Leave no room for mediocrity.

Push myself beyond perceived limitations

Review daily what was done right and wrong. Correct mistakes.

Don’t lose sight of my dreams

Surround myself with positive people

Some people live to eat, others eat to live. I live to cook.

Pay attention to detail, be diligent in my work.

Every task has equal importance, from cooking to cleaning.

Staying organized is crucial.

Sharp knives are vital to my career. Don’t neglect them.

Remember the 3 P’s: Patience, persistence and perseverance.

Be consistent in your work

Always stay focused, no matter what happens or who tries to get in my way.

For the mommies to be

2008-10-15T12:58:00.001-04:00

So—you’re pregnant! And between all the mixed emotions of excitement, shock, anxiety, and even fear, you suddenly think that this is your free license to eat whatever you want. Ice cream, pickles, hot dogs and CHOCOLATE! Well, not so fast!

Your nutrition is the most crucial part of your baby’s development so you want to make sure you eat right and stay away from those things that can affect your baby. I’ll give you a whole list of things you should and should not be having along with yummy recipes to try.

Many pregnant clients I’ve had often crave things they never liked before. Vegetarians suspiciously want a juicy grilled steak and meat eaters suddenly vomit at the mere smell of meat. Usually, you are craving what is lacking in your diet, but mostly it’s your hormones acting up.

My cousin just had a baby boy, and during her pregnancy she started to eat any and everything, thinking it was all for “the baby”. Reality hit when she gained 30 pounds within her first 5 months. She knew she was in trouble when her doctor recommended a nutritionist. So, what did she tell her to eat? There’s plenty, but let’s start with what you should avoid.

Alcohol: consuming alcohol while you are pregnant can lead to Fetal Alcohol Syndrome (FAS) which can lead to physical and mental deficiencies. So, how much alcohol is too much? No evidence exists that can determine exactly how much alcohol ingestion will produce birth defects, especially that each woman is affected differently. The best thing for prevention, is to avoid alcohol altogether.

Highly processed foods: just remember this. The fresher--the better. If there is a long list of ingredients, there’s a good chance it’s highly processed. So when you’re shopping, make sure there’s a short list of the freshest ingredients possible.

Caffeine: impedes on your iron absorption and robs your body of calcium. Also, when you’re nursing, caffeine does pass to the baby through breast milk.

Unpasteurized cheese, uncooked/undercooked meat: doctors are just trying to avoid listeria, salmonella, E. coli and other bacteria.

Fish high in mercury: May harm a baby’s developing nervous system. Avoid swordfish, mackerel, tuna steaks, striped bass and freshwater fish. Salmon, canned and wild rather than farm raised fish are okay 2-3 times a week.

After that list, I am sure you’re waiting on the “good” list. So what should you eat?
Well, first off, you should eat frequently. Approximately 2-3 hours. This helps with your metabolism, moods and most importantly it helps keep your nausea at bay.

Flax seeds: this is an amazing way to get a lot of what you need packed in. It includes omega 3 fatty acids, which helps the development of the brain and vision, dealing with post partum blues, growing IQ levels and energy levels. It includes protein and a lignin type of antioxidant. The catch? It must be ground or pressed into oil to get all of their benefit.

Fresh fruits and vegetables: yes, it’s true, some vegetables may cause embarrassing flatulence. It is understandable that you may want to stay away from them. However, many of them are what supply you with all your essential vitamins and minerals. Also, keep in mind, breast milk is made from what passes into the mother’s blood, not what is in her stomach or digestive track. Neither gas nor undigested carbohydrates can be passed through the milk and will not make the baby gassy. So, wait till you’re alone or have quick access to the ladies’ room before indulging in these somewhat…ahem, gassy vegetables.

Kale, spinach, bitter greens, and broccoli all include fiber, vitamins, minerals and chlorophyll-a powerful antioxidant. Just make sure to drink plenty of water to aid in digestion.

Folate: avocado, orange juice, bananas, beans, peas, asparagus, spinach and broccoli

Calcium: broccoli, figs, nuts (specifically almonds) tofu and nori seaweed.

Iron: Red meat, poultry, salmon, eggs, tofu, dried fruit, leafy greens. Want to kill two birds with one stone? Eat miso! It aids in digestion and has calcium and iron.
And now for the vitamins!

Vitamin D: supports fetal growth, calcium for bones, tooth and enamel formation. An interesting fact is that sunshine converts the cholesterol in our skin to vitamin D. So, as long as you’re protected…go ahead, enjoy that sunshine!

Zinc: You can find it in meats, fortified breakfast cereals and dried beans.

Vitamin A: Here’s the tricky one-you should have just enough, but not too much of this vitamin. Too little can result in malformation and so can too much. Consult with your physician for the appropriate amount. Pumpkins, carrots, and sweet potatoes are all good sources which have beta carotene.

Iodine: This promotes normal thyroid function. Lack of iodine in extreme cases can cause mental retardation and malformation in children. No need to worry-just don’t change your salt intake.

Want to hear something kooky? A good source of iron is absorbed by cooking with cast iron pans. So pull it out of the back of your pantry, it’s a good time to start using it!

And for some final good news? You can indulge in your chocolate cravings! Studies show that eating dark chocolate has flavanols (phytochemicals that help the body utilize glucose) So go ahead, eat that delicious looking godiva chocolate you got for valentines day!

So, all in all there is good, there is bad. Next time you reach for one of your cravings, try some of these better foods. Also, contact me for special packages!

Veggie Option

2008-10-12T23:45:00.003-04:00

I don't give enough recipes for vegetarians and Sukkot is known for using fresh vegetables. So here I found a great recipe.

Vegetarian Seneyeh with Apricot-Tomato Chutney

1 tso olive oil
2 cups chopped onion
2 garlic cloves, chopped
4 cups beef flavored seitan
8 oz. soft tofu, pureed
1/2 cup whole -wheat flour
5 T matzah meal or breadcrumbs
2 T wheat gluten (all natural food stores)
1/4 cup fresh parsley or cilantro
3/4 t cinnamon
1/2 t cayenne pepper
1/4 cup toasted pine nuts
cooking spray
Chutney (recipe follows)

Apricot-Tomato Chutney

1/2 lb dried apricots, halved
1/2 lb fresh tomatoes, chopped
1/4 cup golden raisins
1/4 cup sugar
1/2 cup white wine vinegar
1/2 cup orange juice
1 t minced ginger
2 garlic cloves, minced
1 small hot green chili pepper, chopped or 1/2 t cayenne pepper
1/2 t coriander
1/2 t ground cardamom
1/8 t salt

Combine ingredients and simmer over low heat, covered for 20 minutes.

Method:

-Heat oil and saute onions until golden brown. Puree the tofu and then puree all ingredients but half of the pine nuts. (not chutney or cooking spray)
-Stir in the remainder of the pine nuts. Coat a 9-inch round baking pan with cooking spray and pour in mixture.
-Spoon chutney over top. Bake at 350 degrees for 35 minutes or until the chutney bubbles.

Reflections

2008-10-12T23:22:00.002-04:00

I just want to write a quick note regarding Yom Kippur.

I hope everyone had an easy yet meaningful fast this year. This is the one holiday where every Jew, no matter what their level of observance --they seem to keep. This year was a new, fresh start for me..in a new state...a new person in my life, new friends and new clients.

I hope that if I did anything to upset or disappoint anyone, I hope that they would forgive me.

Let's look forward to the wonderful festival of Sukkot. Stay tuned for upcoming recipes!

Empire to the Garden

2008-10-12T23:10:00.004-04:00

I almost forgot to mention...I recently made a big move from the empire State to the garden state.

New York to New Jersey that is :)

Ever since, I have been very fortunate to get
many calls and requests for more jobs. I still travel to NY often for jobs, but I now have a whole state to explore for my kosher clients. If you are located in the NY or NJ metro area and are interested in any of my services. Please take a look at my website (still working on it) and send me an email. I look forward to cooking for you! ( or with you)

Hazon Farm Day!

2008-10-12T22:20:00.005-04:00

Hey Everyone,

So today I did an amazing event at a farm called Garden of Eve.

http:// www.gardenofevefarm.com

Located on the far east of Long Island...this farm is open airy spaces and just gorgeous. Of course, I was too busy working so I didn't really have a chance to take it all in. We made two sandwiches and two salads. As requested, I am sharing the Asian pear salad recipe. If you'd like anything else...please just email me and ask!

~Smoked salmon with arugula, cucumbers and a horseradish/beet mayo
~Roasted peppers, spinach, capers, and balsamic vinaigrette
~Asian pear salad with celery, ginger and lime
~Tomato, cucumber, red onion, romaine salad with a red wine/garlic vinaigrette

For more information on Hazon and their programs, please visit their website http://www.hazon.org

Asian Pear Salad
(I eyeball everything, so just use as much as you like)

Ingredients:
-Asian Pears, peeled and diced or sliced small/thin
-lime juice (the juicier the better)
-scallions, green only and sliced thin
-fresh ginger, julienned (thin matchsticks) or just puree in blender and squeeze juice through your hands
-cilantro, chiffonade (sliced into ribbons)
-black sesame seeds (they add a nice crunch and visual appeal

Method:
Mix all ingredients together and serve at room temperature. Enjoy!

Obviously this wasn't exactly how we made it at the farm today, but that's the great thing! there are so many different variations. Just have fun with it! And please, as always...let me know how it turns out.

HEEB MAGAZINE!

2008-10-06T17:37:00.003-04:00

Hey All!

I have some exciting news! I have been featured in HEEB magazine, and nominated as one of the "HEEB 100" which showcases Jews doing cool things! Check out their very cool website:

http://www.heebmagazine.com

Check out my spread! (scroll down to the food section and look for Sandy Stollar)

http://www.heebmagazine.com/100

Sweet Plantain and Pepper Stuffed Chicken

2008-10-06T17:20:00.002-04:00

I know it has been forever since I have written! To all my loyal readers, please forgive me!
I have been busy with clients (thankfully) therefore I have found it nearly impossible to blog. However, I have exciting news and new recipes to come so I am back! Try this interesting recipe out and let me know how it turns out!

Sweet Plantain and Pepper stuffed Chicken

Marinade
-2 fresh lemons, juiced
-4 garlic cloves, minced
-1 tablespoon dried oregano, crushed
-2 tablespoons olive oil
salt & freshly ground black pepper to taste
1 whole 3 to 3 1/2 pound chicken

To make marinade: in a small bowl, combine lemon juice, garlic, dried oregano, olive and season. Rub all over chicken and allow it to set in the fridge for 1 to 2 hours.

Plantain and pepper stuffing
1 large, ripe plantain, peeled and cut into 1/2 inch cubes
2 garlic cloves, chopped
1 small red pepper, seeded and chopped
1 anaheim chile, seeded and chopped
1/2 bunch oregano, chopped
1/2 cup chicken stock
2 slices country bread, dried and diced
salt and pepper to taste

To make stuffing: add oil to pan and cook plantains until lightly browned. Ass the garlic, peppers and oregano and cook 2 to 3 more minutes. Pour in the chicken stock and deglaze the pan. Add bread, season and stir to combine.

Preheat the oven to 350 degrees. Remove the chicken from the fridge and stuff with this mixture. Tie the legs together with twine and place on a roasting rack breast side down. Cook for 1/2 hour, and turn the chicken over and continue cooking until golden brown and the chicken is cooked through. Enjoy!

Jewish Latina?

2008-02-28T15:39:00.003-05:00

I grew up in a traditional Jewish home, but definitely not a typical one. I was always comfortable with my mixed background—but others didn’t always make me feel so welcomed. “but you look Spanish?” are comments I would get from fellow Jews. “What do you mean you can’t eat arroz con camarones [shrimp and rice]?” were responses I got from fellow Latinos.

While attending the CIA [Culinary Institute of America], instructors would often seem confused when I explained that I could not taste the dishes that contained shellfish, pork or mixed meat and dairy. They knew this meant I was quasi-kosher, but they couldn’t understand why? After all – I didn't look Jewish. After living and working this way for a while, I decided I was only going to cook kosher food. In an effort to fit into my own community, I found myself quickly becoming overly observant. After many trials, tribulations, and continued spiritual growth, I have come to realize that it's not necessary to be accepted because I am who I am. I’m definitely at a happy medium. I do wear pants, listen to everything from hip hop music to classical music and dance salsa as a hobby [though not on the Sabbath!]. All this however, does not change my efforts to be a good person and a good Jew. Underneath it all, I would still like to be respected as a person, and a kosher Chef.

The Kosher Tomato started in an effort to take care of people through food on a more personal level. The name of my business derived from the distinct love and passion I have for food. I even get excited about tomatoes! My approach to cooking is pretty ‘out-of-the-box’ and I believe in the concept of cooking above all.

Recipe of the month

2008-02-28T13:27:00.003-05:00

In preparation of Purim, I was in search of a twist on a classic. Gail Ashkanazi-Hankin's book 'Festivals of Lite' provided just that! Not only are these full of flavor, but they're lower in fat than the traditional one's we're used to. The combination of flakiness and creaminess is delicious!

Pumpkin Hamantaschen
(makes 18)

Filling:

1 lb canned pumpkin (or mashed sweet potatoes)
6 Tbsp. pecan filling
1 tsp cinnamon
1/4 tsp. ground cloves
pinch of salt

Dough:

1/2 cup orange or apple juice
1/3 cup oil
2 egg whites
1 egg

2 3/4 cups flour
1/2 cup sugar
1 tsp. baking powder

-Mix all filling ingredients. Preheat oven to 350 degrees.
-In a bowl, mix the juice, oil and eggs. Add the remaining dough ingredients and mix until the dough forms a ball. Knead for 1-2 minutes until very smooth. Place ball in a covered bowl and refrigerate for 1-2 hours
-Roll dough out to 1/8 inch thick. Cut out circles with a 4-inch round mold (or the rim of a glass)
-Place approx 2 tsp. of the filling into each center. Form a triangle by folding in the edges at three points, leaving a space in the center to view the filling
-Bake at 375 degrees for 15-20 minutes.

[calories 172; saturated fat 0g; total fat 5g; carbohydrates 28g; cholesterol; 12 mg; sodium 56 mg; fiber 1g; protein 3g]

A tribute to the tomato

2008-02-27T13:03:00.004-05:00

Enjoy a comical presentation of a rather simple soup including the one and only TOMATO!

http://www.nytimes.com/pages/dining/index.html

[copy & paste into your browser, and scroll down to the video with Mark Bittman]

Recipe of the Month

2008-01-27T01:27:00.000-05:00

Mulligatawny Soup

¼ cup butter

1 qt carrot, halved and and sliced thin crosswise

1 qt onion, diced1 qt celery, peeled and sliced thin crosswise

1 qt potato, peeled and diced small

4 cloves garlic, sliced thin

Sachet
(loosely tied in cheesecloth, tied with butcher’s twine)

2 pcs lemon grass, bashed, rough chopped

2 bay leaves

1/8 tsp mace

4 cloves

Pinch of saffron

½ Tbsp Szechwan peppercorns
----------------------------------
1 gal water

1 pint pistachio nuts

1 pint cashew nuts

1 pint piquillo peppers (or roasted peppers) chopped fine

1 pint tomato diced

1.5 Qt spinach leaves

½ cup Curry butter (4 oz softened, but not melted butter, with 1.5 Tbsp curry powder, evenly mixed)

In a large pot, melt butter and add carrot, onion, celery, potato and garlic. Cook until the vegetables are completely tender. Add sachet and water. Bring to a simmer and add both nuts, piquillo (or roasted red peppers) and the tomato. Reduce by half. Next, add spinach and curry butter and cook for 2 minutes longer. Season to taste, adding lemon juice if necessary. Take approximately half of the finished soup, and pulse just until vegetables are lightly broken apart. Return back to pot of soup and heat through.

Leave your cooking time open---for other things

2008-01-24T11:53:00.000-05:00

Busy after a long day? Important family obligations? Wouldn't it be nice to have a fridge full of food ready to go? --and no, I'm not referring to that stuff packaged in pretty boxes that you zap in the microwave and tastes like the box it came in. I'm talking about fresh, homemade food made right in your home, except you didn't have to deal with the shopping, OR the chopping, OR the packaging, or even the cleanup! You may want to cook for you and your family, but you simply don't have time. I enjoy dedicating time and making great food for others. I've got different meal plans to satisfy you, your family and friends. I also offer private lessons, if you'd like to do it yourself. Talk to me about your food needs. Sandy@thekoshertomato.com

'The INCREDIBLE, EDIBLE egg'

2008-01-24T11:32:00.000-05:00

I don't remember exactly where I heard that, but it makes me laugh! An egg truly is a remarkable food. I find that many people overcook their eggs and don't like the way it tastes. Try it this way, and see for yourself: It's got a completely different flavor, it is absolutely delicious! This morning, I had a simple breakfast of just 2 eggs, and coffee [Israeli nescafe, my favorite] but it was so satisfying! I like to season my eggs with salt and a pinch of cayenne and I gently scramble them with a fork. I then heat butter in a small saute pan over low heat and when it starts to foam-- I add the eggs. I take a rubber spatula, and stir the eggs in the middle, bringing the outside, to the inside and just when I see the protein start to coagulate, [the curds start to firm up] I add a few crumbles of Bulgarian feta cheese, and take it off the heat! [crucial point] At this point, the eggs are soft, and have a delicate texture and flavor. I recently made this for a snack for myself and Jesse [ the director of the CKCA] after a class...served with rye crackers. Simple, yet scrumptious!

Public transportation

2008-01-24T11:09:00.000-05:00

Not everyone on the train has a cooler full of groceries and wears a chef jacket...but I grew up taking the subway, and I enjoy it. [though rush hour can be a bit frustrating] I especially liked the time I was on my way back from a client and a culinary student approached me and asked me questions. We talked for a while about setting goals and his was to open a catering business. "It's all about determination" I told him. Seeing the look on his face, made me remember that feeling I got when I was first starting out in culinary school. Everyone....and I mean everyone had something negative to say. Whether directly or indirectly, they basically told me it wasn't going to happen for me. I didn't believe it, because I knew I was hungry. [pun intended] Seeing the look on this kid's face let me know that he was hungry too. Maybe sometime in the future, I'll see him on the train...wearing a chef jacket.

Wine: more pleasant when more expensive?

2008-01-24T10:21:00.000-05:00

According to the economics professor at the California Institute of Technology [Antonio Rangel] that might just be what our minds think. He conducted a study where he told participants that he was using 5 different wines, when in reality there were only 3. He also told them that the ones that were more expensive, were the less expensive bottles and vice versa. He passed each of the participants through an MRI scan while sipping the wine with a special, longer straw; and measured the activity in the brain. Rangel was being interviewed by a host on WBAI 99.5 FM and discussed that everything was relative. There are a lot of factors involved, in how your brain reacts to the feeling of drinking wine [how thirsty you may be at the time] for example. Also, if you believe or expect the wine to be better, because the price seems to reflect that...then you may just have a more pleasant experience. We might not have such a pleasant experience however when wine prices go up, they said.

Rustic Italian at the Center for Kosher Culinary Arts

2008-01-24T09:06:00.000-05:00

This class was given on Dec 22, 2007 at the CKCA in Brooklyn, NY. The menu included: panzanella salad, hand rolled spinach & ricotta filled ravioli with sage butter sauce, braised fish in puttanesca sauce and almond biscotti. It truly was a great way to spend the 2nd to last Saturday night in 2007! If you have questions, or would like to take a class at the CKCA, contact Jesse Blonder at 718.692.2442 or visit their website at http://www.happyhomepage.com/ If you would like private lessons or have a private instructional party in your home contact me Sandy@thekoshertomato.com

My Chef- Mentor

2007-12-09T20:36:00.000-05:00

Please meet a very special person--Chef Matthew Ries. We met this weekend after 9 years--This is the man who opened all the doors for me. I was a young girl with a passion for food, but no direction. He was the banquet chef at The Russian Tea Room and he took me under his wing. I worked for him while going to school, and he helped me get into the Culinary Institute of America.

After many years, Chef Matthew is still in contact with me and guides me with whatever I need...for that and much more, I will be eternally grateful. Chef Matthew Ries is now a sales associate at culinaire specialty foods located in Miami, Florida. He is currently working on opening his own restaurant on Long Island, NY.

Aishel Charity Event

2007-11-05T13:31:00.000-05:00

At the last moment, another chef was unable to make it and I was asked to create a menu of hors d'oeuvres for approx 30 ppl. I had excellent help from Jesse Blonder ( Director of the Happy Home Kosher Culinary Arts Center in Brooklyn- where I teach) and Zalman Pinson. The menu included: Spicy citrus beef skewers, chicken yakitori, pickled fruits & veggies, grilled roulades with cilantro & chumus, cucumber cups & beet salad, avocado & papaya salad with a citrus vinaigrette, vietnamese summer rolls, carrot salad with lemon garlic & toasted almonds. The lovely event took place in beautiful Monsey, NY on Monday Sept 15, 2007. The entire night was a success! (except when I made the alarm go off by grilling without the fan, during a speech! Luckily it made everyone laugh and they forgave me!) I was very flattered to hear that everyone enjoyed themselves and they loved the food! That made me very happy! Aishel is a wonderful organization helping girls and women in Israel. For more info or to donate go to http://www.aishel.org/

A valuable website

2007-10-31T10:39:00.000-04:00

Meet Jennifer Zwiebel. She's your kosher hostess! She is a wonderful woman who has given me advice along the way and will be including an article and feature about me on her website : www.thekosherhostess.com in the coming weeks. She's also a professional organizer. Don't we all need that? Check it out, it has fantastic articles, and just overall informative & helpful info.

I try to cook for myself the way I cook for my clients

2007-10-26T12:41:00.000-04:00

This was a lunch I made for myself a few months ago. I tried to keep it healthy all around

( aren't we all?)

Sauteed scrodfish, garlic kale and black beans

Making friends out of clients

2007-10-26T11:54:00.001-04:00

It is possible. You just have to be smart about it.

Meet my weekly client. She is not only beautiful on the outside, but there is a unique beauty inside. She welcomed me into her home, invited me to cook in her kitchen and has embraced my food.

In addition, she has thus far been such a motivational force to me in regards to my business.

Thank you!

With a nice white wine...

2007-10-25T23:22:00.000-04:00

One of my favorite refreshing meals. Fish with mango salsa. Here I used one of my favorite fish: Orange roughy. It has a nice firm texture and delicate flavor.

Appetizing Asian Hors D' oeuvres

2007-10-24T17:45:00.001-04:00

I taught this class twice at the Happy Home Kosher Culinary Arts Center in Brooklyn, NY.
It was given during the day and again in the evening. Everyone had a great time.
The menu included:

-Vietnamese summer rolls

-Salmon & asian pear on endive

-Tuna tartar with orange miso sauce & sesame chips

-Mushroom rolls with galangal emulsion

-Mini asian slaw on apple chips

Coconut-Lime Grilled Chicken With Pineapple

2007-10-24T16:40:00.000-04:00

Sometimes you just want something different.

Welcome!

2007-10-24T15:34:00.000-04:00

After the business name change, I figured an extensive portfolio with pictures and descriptions would be a good idea. Feel free to comment, make suggestions or compliment! So here is the first picture for your enjoyment.

This is what Indian people call "Achar" it is a delicious concoction made up of pickled fruits like mango and pineapple and vegetables like broccoli, cauliflower, red & green peppers, carrots, chiles and aromatics such as cinnamon, clove, bay leaves, garlic, curry, tumeric, and black pepper.