Kosherfest New Product Award Winners

Kosherfest, the largest International Kosher food trade show is taking place next week, with over 300 exhibitors convening at the Meadowlands. The most exciting aspect of the show are the awards for the new products competition, which have just been announced. The judges included a panel of restaurateurs, grocers, and cookbook authors.

Demand for kosher food in the U.S. has shown continued growth in the past few years as people, regardless of religion, scrutinize what goes into their body. It’s evident in the plethora of creative new products on the market. Without further ado, here are some highlights amongst the winners:

Best in Show/Best New Pasta: Luck Chen NY, NY (a line of microwaveable Asian noodles in flavors like sesame teriyaki, spicy szechuan, soy ginger, spicy kung pao, and sweet and sour)

Best Cheese or Dairy: Get Healthy America Lasagne Florentine ( a new product in a line of natural, organic and gluten-free kosher foods)

Best Fine Food from Israel: Blue & White Foods LLC Falafel w/Tehina Filling

Best Meat, Poultry or Seafood: Kosher Valley Chicken Breast Cutlets (I can vouge for these!)

Best Wine, Beer or Spirit: The Natural Group/Kedem Elvi Sintonia Sangria (won’t be the best sangria on the planet, but yay for diversity!)

Best Savory Condiment: Streit’s Matzos Asian Mel’s Gourmet Sauce (teriyaki and Thai peanut sauces)

Be on the lookout for these at a grocery store near you!

Quick Bites: Azuri Cafe

The Basics: Taking a little abuse from owner, Ezra Cohen, is worth it for the best falafel in the city. What Azuri Cafe lacks in ambiance and friendly service it makes up for in crisp, homemade falafel patties, more rich in spice and flavor than anything I’ve had in Israel.  Super-fresh salads of white bean, baba ghanush,  hummus, taboule, pickles and more make perfect partners.
Best Dish: Falafel! Though their freshly baked marzapan-rich pecan cookies were great, baked by Ezra’s wife.  They also serve shawarma and various kababs, all Glatt kosher.
Food: Excellent
Service: Good (despite the gruffness, the food is ready quickly)
Value: Very Good
Average App/Entree Price: $11-$14
Location: 465 W 51st Street
You Gonna Finish That? Every last bite.

NoiDue Cafe

Following on the heels of Mike’s Italian Kitchen, NoiDue (two of us) is the latest Italian Kosher cafe to open, offering antipasti, salads, thin crust pizza, paninis, pasta, and more. NoiDue is owned by a young, engaged couple who were beaming with pride at their packed restaurant on a Sunday afternoon at 3PM. NoiDue has been open less than a week (March 17th was the opening), which shows the tremendous potential for more restaurants of its kind. It’s a casual cafe that is comfortable for families but with thoughtful, artisanal ingredients. As we waited to be seated we eyed the plates of Sicilian style pizza, mushroom panini and apple pastry that were laid out for takeout orders and noticed the brick-oven for pizza in the back. I got excited.

Service was solid from the sweet waitresses who alternated with each other, though I couldn’t figure out why two waitresses needed to serve a table for two. While there seems to be a lot of heart in the venture, the food lacked tremendous seasoning that I hope will come in time. My pizza with “shiitake” mushrooms (actually cremini), ricotta, sundried tomatoes and onions had a nice thin crust but lacked substance beyond its crunch. Because it was a white pizza, the lack of sauce meant that the ricotta was just an underseasoned glob. There was so much potential in these toppings but without that special kiss of seasoning, they fell flat.

There was more hope in E’s ricotta-stuffed eggplant in a marinara sauce, but the eggplant was slightly undercooked and the sauce was bland. We both had salads as well, mine had a sprinkling of quinoa, mushrooms, and pistachio and E’s had avocado, mozzarella and crisp artichokes. Both were so delicate on their toppings that I was digging for them. I’m still searching for the “pesto dressing”. The most flavorful thing we ate were the garlicky bread morsels slathered in olive oil with parsley specks. The food was almost chaste, like it came from a chef who was still learning and needed to be corrupted by the idea of garlic, spice and salt. The savior of the meal however, was a luscious cannoli, oozing with a perfect savory-sweet cream.

When our waitress checked in, I couldn’t bare to tell the truth. If somebody in the kitchen becomes more daring, NoiDue can be a great kosher option.

NoiDue: 143 W 69th Street
Cuisine: Kosher (Dairy), Italian
Average App/Entree Price: $8/$12
Food: Good
Service: Very Good
Value: Very Good
You Gonna Finish That? Meh, you can taste the side.
Word to the Wise: They offer an affordable brunch deal which includes a $10-$14 entree that comes with bread, salad, antipasti and a variety of cheeses. NoiDue is also very kid-friendly. NoiDue is located next to Levana, an historic, upscale kosher restaurant that is temporarily closed for renovations.

Roasted Honey Chicken Stuffed with Garlic

Slowly roasting a chicken is so satisfying. From prepping it to watching it change colors, to seeing its juices fill the pan. Filling the room with the smell of garlic and herbs and giving it love throughout the process is so rewarding in the end. The honey in this recipe yields a crispy, sweet skin on the chicken that gives a traditional dish, something extra.

Ingredients:

1 whole chicken (about 3 pounds) washed and patted dry
2 stems of rosemary (leaves removed, discard stem)
4 stems of fresh thyme (leaves removed, discard stem)
8 cloves garlic, chopped
1/4 cup chopped hazelnuts or roasted, peeled, chopped chestnuts, or any nut (I used marcona almonds)
3-4 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
1/2 cup honey
1 lemon, cut into thick slices

Directions:

1. Preheat oven to 375°F
2. Finely chop the rosemary, thyme, garlic and nuts with a sharp knife or a food processor
3. Slide your finger under the breast and thighs and loosen the skin. Place the garlic mixture under the loosened skin, trying to spread it evenly so the whole chicken skin is stuffed.
4. Drizzle the honey over the top of the chicken, letting it run down the sides.
5. Drizzle the chicken with olive oil and season with salt and pepper.

If you have the time, let the chicken sit overnight in the refrigerator uncovered which will give the chicken a crisper skin when roasted and allow the flavors to be absorbed well

6. Place the chicken in the oven for 1.5-2 hours or until a meat thermometer reaches 175°F. Baste the chicken with the juices throughout the process. About halfway through, remove the chicken from the oven. Squeeze the lemon slices over the chicken and then place each slice in the pan and/or on top of the chicken.

When the chicken is done, let it rest for at least five minutes before serving or the juices will escape when you cut it. Serve with your favorite vegetable or side dish! Enjoy.

This recipe happens to be kosher, as it’s adapted from the cookbook: “Kosher by Design: Entertains“, with some modifications on my part.

Turquoise (Glatt Kosher Seafood)

Turquoise Seafood Restaurant, once praised for its sesame shrimp and tilapia stuffed with crabmeat, has now been given a concept makeover, becoming Glatt Kosher, under the supervision of the Orthodox Union as of November 2008. I had never been to Turquoise prior to the change, but it seems to be a wise one as the restaurant was packed on Valentine’s Day evening, even at the late hour of 10PM.

The scene is modern and airy with colorful lighting and a pale wood floor. The menu is mediterranean and seafood focused though steak dishes are offered as well, like Chianti braised short ribs and roasted organic chicken breast with root vegetable puree. Warm bread with pesto olive oil starts the meal. Service is amiable though quite rushed, perhaps due to the holiday. E and I were hustled into ordering quickly after being asked if we were ready on multiple occasions (despite our open menus).

I started with an excellent jalapeno-dotted tuna tartare with avocado, mayonnaise and wonton chips. They were out of the pot of artichokes, so E had crispy, spicy beef spring rolls with a chile reduction. After the appetizer we waited, and waited… and waited some more, seeing entrees that suspiciously seemed to be ours passed to a table that had arrived after us. I wondered about some confusion in the kitchen. Finally, entrees were brought to us, though I was mistakenly given mahi mahi when I had ordered arctic char. They apologized and brought my char while E had pepper-seared ahi tuna with spinach and pickled ginger. My char was fine though uninspired and served with undercooked, rubbery eggplant and a little glob of rosemary apple preserves and some underseasoned haricot vert that looked like regular string beans to me. E’s “pepper-seared” tuna lacked pepper and we both thought the pickled ginger, a pile similar to a sushi accompaniment was odd. We washed it all down with a Russian River Pinot that was smooth and fruity, though lacked depth.

Generally, I’m glad to see an innovative seafood restaurant choose to become kosher and I think there is potential for Turquoise to be great. They need to reevaluate some of their preparation and improve service.

Turquoise: 240 East 81st (betw 2nd and 3rd ave)
Cuisine: Seafood, Kosher
Food: Good
Service: Poor
Value: Poor
You Gonna Finish That? Meh, you can taste the side.
Average Appetizer/Entree Price: $12/$33

Ahem! Kosher Wines Demand Your Attention

Note: this is a re-post of a piece that I wrote for unReserved last week

There are many major wine events that take place at this time of year, but Monday night, I attended one in New York that while possibly more under-the-radar than most, was extremely eye-opening: the Royal Wine Corp. Kosher Food and Wine Experience. Over 700 people attended and tasted wines poured from France, Italy, Spain, New Zealand and beyond, including the sought-after To Kalon vineyard in Napa Valley. Among those present were Israel’s premier wine critic, Daniel Rogov and Gary Vaynerchuk of Wine Library TV. Of course, every bottle was kosher.

As an attendee of the event, I felt the excitement of the kosher wine revolution taking place. Serious noting of kosher wines really started when Israeli wines began receiving 90-point ratings. Our 2008 Top 100 Best Buys list this year even includes a kosher wine (Golan Heights 2007 Moscato, Galilee). Sure there are some kosher clunkers, but there are some really impressive examples as well. Whether kosher wine is personally relevant to you or not, as a savvy wine drinker, you owe it to yourself to be aware of this emerging trend.

Recent circumstances in my life have forced me to pay attention to these wines and with Monday’s event, it’s clear that I’m not the only one. Here are 10 favorite kosher wines that hail from all over the world, that I promise will wow you.

Covenant Cabernet Sauvignon 2004, Napa Valley ($100) Lush, fruit-forward Cabernet from single vineyards of Napa Valley, produced by contributing editor of the magazine, Jeff Morgan and Leslie Rudd of Rudd Winery.

Chateau Giscours, Margaux 2001, Kosher ($65) From a classified 3rd growth estate that makes non-kosher wine as well that are typically rated in the 90’s. It’s elegant with berry notes and soft tannins. The kosher version is produced every other year.

Flechas de Los Andes Gran Reserva Malbec 2007, Uco Valley, Argentina ($35) A joint venture between Baron Benjamin de Rothschild and Laurent Dassault, located on the foothills of the Andes. It’s a rich, smooch Malbec with a lingering finish.

Hai, The Patriots 2005 Cabernet Sauvignon Reserve, Judean Hills, Israel ($15) Juicy Cabernet Sauvignon with dark berry aromas.

Domaine Du Castel Grand Vin 2005, Judean Hills ($65) A left-bank Bordeaux blend of predominately Cabernet Sauvignon with Merlot and Petit Verdot. Produced near Jerusalem by a family estate. It has a profound nose of plum and cherry with a round, full body and a lingering finish. This is truly an elite kosher wine and my personal favorite.

Chateauneuf-du-Pape 2005 “Laureline” Dom. St. Benoit ($35) A CDP of Grenache, Mourvedre and Syrah with beautiful balance and ripe, blackberry fruit.

Yarden NV Champagne Blend, Galilee, Israel ($20)- A nice sparkler with toasty yeast aromas and some hints of vanilla. Rated 86-88 points.

Baron Herzog Special Reserve 2005 Cabernet Sauvignon, Alexander Valley ($35) From one of the largest producers of kosher wine in California, this is a complex and rare Cabernet Sauvignon.

Goose Bay Pinot Gris 2007, New Zealand ($19) A clean, mouthfilling Pinot Gris with hints of citrus and peach and a smooth finish. Though Goose Bay (and new Zealand itself) is more well-known for Sauvignon Blanc, the Pinot Gris is its unsung hero.

Flor de Primavera Peraj Ha’abib, Capcanes 2005, Montsant Spain($40) A blend of Carinena, Tempranillo, Cabernet Sauvignon and Garnacha, this is a complex Spanish wine with rich plum and floral notes on the nose with a hint of oak. It’s dense and rich on the palate with dark fruits and a lingering finish.

*prices are estimates

The problem with great kosher wine these days, as you notice above, is that the best examples have prime price points. Finding a well-crafted kosher wine at an affordable price can be a treasure hunt. I have faith though, that with new global producers emerging, and the revolution of interest in diverse kosher wines, prices can creep down as demand climbs up. Maybe it starts with you?

Deceptively Healthy Pasta with “Zucchini Pesto”

This recipe comes courtesy of my sister, Jacqueline, who made this dish for Super Bowl Sunday as a healthy option (kosher and vegan). Once pureed, the garlic and zucchini looks deceptively like speckles of parmesan cheese. It’s so good you might be fooled into thinking it’s real pesto with cheese. Enjoy!

Ingredients:
2 zucchinis coarsely chopped
1/2 cup of walnuts, reserve some for garnish
1/2 cup of basil
2 large cloves of garlic crushed
Juice of one lemon
1/2 cup of flat leaf parsley coarsely chopped
1 cup of olive oil
1 box of whole wheat fusilli pasta
3 plum tomatoes, finely chopped
Salt and Pepper to taste

Bring a large pot of water to a boil over high heat. Cook pasta until it is al dente or firm to the bite (about 8 minutes).

Combine zucchini, walnuts, basil, garlic and lemon juice in a food processor. Pulse slightly to roughly chop. Then turn on the food processor full blast and pour olive oil through the top to blend to a smooth liquid consistency. Taste and add salt and pepper to taste.

Toss the sauce with the pasta in a large bowl. Top pasta with tomatoes, parsley and extra walnuts for garnish. Chill in fridge until ready to serve.

Serves 8-10

Le Marais

Le Marais is one of many great kosher restaurants in Manhattan that prove, you don’t have to serve dairy with meat to have a great meal. My second trip to Le Marais last week was better than the first as E and I sat at the bar, getting recommendations from the bartender on everything from his favorite beer, a double-fermented “Champagne” lager” to the perfect amount of tabasco to ask for in our beef tartare.

We’d heard that the beef tartare recipe was recently updated so I was intrigued to try it out. On our past visit it was overloaded with spicy Dijon mustard and though tasty, it was sloppy and cloaked the taste of the meat. Monday’s version was delicately seasoned and silky, with a hint of spice, served with a mountain of crispy frites and greens. We shared a risotto special to start, with salty leeks on top. The risotto did seem to be yearning for a hit of parmesan but the rice was creamy and rich without it.

The menu features many other traditional French bistro dishes like duck confit salad and steak au poivre as well as more exotic offerings like merguez sausage with cous cous. You’ll even find non-dairy creme brulee! Even a fromage-head like myself was pleased with the meal.

Le Marais: 150 W 46th Street
Cuisine: Steakhouse, Kosher
Average Entree Price: $25-$35
Food: Very Good
Service: Very Good
Value: Good
You Gonna Finish That? Every last bite.

The Prime Grill (Kosher Steakhouse)

Arguably known as the best kosher restaurant in Manhattan, the kitchen at The Prime Grill fuses inventive flavors into hearty steaks, seafood, and sushi items with nary a dairy ingredient in sight. Menu offerings like tuna tartar with wonton chips and barbeque sauce, Chilean sea bass with pesto and wagyu angus ribs, make one forget that the kitchen is limited by the laws of kashrut.

The spacious, classic dining room was near full on a late Thursday evening but the service was courteous and friendly. We shared meaty, crisp but not greasy duck rolls, served with a barbeque sauce to start. I went for a sushi platter (the prime platter) which came with a generous assortment of nigiri and a spicy tuna roll. Not the best sushi I’ve ever had, but certainly good quality. E had a Prime Grill filet, served with a bearnaise and red wine shallot sauce with mashed potatoes on the side. They overcooked it a bit but the bite I had was still tender and flavorful. Despite the absence of any milk, the potatoes were quite creamy. I nearly wanted to poke my head in the kitchen and ask how they made it work. I ventured into a glass of kosher red wine (despite warnings to the contrary), a Pinot Noir from New Zealand, only to severely regret my decision. It was watery and punchy, lacking any depth of flavor or body. Oh well, the beers worked just fine.

With the wide variety of menu offerings I can certainly see myself returning to Prime Grill. I’d recommend it even for the non-tribe members out there ;)

Prime Grill: 60 East 49th Street (betw Madison and Park)
Cuisine: Steakhouse, Kosher
Average Entree Price: $40-$60
Food: Very Good
Service: Very Good
Value: Good
You Gonna Finish That? Every last bite.