Controversial or not - It's what I've got to say
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
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”
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
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
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
Two Chefs. One Question
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.