Tag Archives: recipe

Chef Shows Celeb Couple Art Of Truffles And Pasta

Beverly Hills CA  – Chrissy Teigen and John Legend celebrate life with Cook Unity (cookunity.com), a Los Angeles-based meal delivery. The couple cuddled up in their Beverly Hills home around Cook Unity’s Chef Luciano Pellegrini while learning the secrets of making the perfect fresh pasta stuffed with Fontina Cheese and Black Truffles.

The couple shared the experience with some of their closest friends and relatives and shared a few snaps on snapchat for their fans.

Cook Unity is a  decadent catering and meal delivery service that has been aiding Hollywood A-listers get through the summer with their alluring, ever-changing menu designed to keep you in shape and conveniently delivered to your doorstep daily. Cook Unity (formerly crateful.com)  is quickly becoming the most sought-after, luxurious meal delivery service in Southern California with an ever growing roster of high profile clients throughout Hollywood, such as Cindy Crawford, Jamie King, January Jones.

WHAT THEY MADE:

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About Cook Unity

Cook Unity makes every chef-prepared meal using state-of-the-art cuisine techniques, creating perfectly balanced portions with the highest quality ingredients available. Together with a team of award-winning chefs and nutritionists, all produce is organic, wholesome and always fresh. All meal plans are calorie controlled and personalized to the individual’s dietary needs allowing a wide range of customization for each meal plan.  Offering four different menus,  all with Gluten, Dairy, Soy Free options, and with 42 different meals per menu in the breakfast, lunch and dinner categories, there is always something new and exciting to try. Cook Unity set out to revolutionize meal delivery services, by combining slowly and artfully prepared food with fast and convenient delivery.

Inspired by their Italian roots and new world innovation, they offer chef-prepared gourmet meals with locally-sourced and organic ingredients. All dishes are designed and prepared to taste just as delicious when you eat them as the moment they came out of the oven. Preparing them in the lightest and healthiest way possible allows leverage whilst enhancing the quality of the wholesome ingredients.

Jaime King and Cook Unity’s Chef Luciano Pellegrini during a behind the scenes look at how Cook Unity makes their organic, on the go, fresh meals. This took place at Jaime King’s House. | January Jones arriving on the set of  The Last Man on Earth carrying a special bag of goodies.

All photos except Snapchat pics by Eclat Public Relations

Millennial Kosher Cookbook Reinvents Meals Perfect For The High Holidays

The Jewish High Holidays are all about family and friends gathering together to share a delicious meal.  And while many people love to celebrate with favorite kosher foods there is no reason why traditional kosher and Jewish recipes can’t be different and unique.  What’s old can become new and fun again with fresh ingredients and unique twists.

Today’s kosher cooking is spicier and bolder than the food most of us grew up eating, with an emphasis on fresh and seasonal ingredients, less processed foods and healthier non-dairy alternatives.  From world-renowned kosher food blog, Busy in Brooklyn, Chanie Apfelbaum, has created a delicious collection of modern, cultural, trendy, and bold dishes that reflect her passion for reinventing traditional foods with a modern vibe with her debut cookbook, Millennial Kosher: Recipes Reinvented for the Modern Palate (Artscroll/Shaar; April 2018). 

“As a mother of five it’s so important to me to carry on family traditions, especially through food,” Chanie explains.  “Everything old can become new again, which is what I have strived for in my book, recreating cultural cuisine with new ingredients. It’s those tastes of home, the delicious aromas from my kitchen, and the memories made around the holiday table that my children will carry with them for generations.”

Millennial Kosher provides home cooks with over 150 innovative recipes for everyday and holiday meals and beautiful color photos for every dish.   For the Jewish High Holidays, home cooks can celebrate with recipes that are influenced by international cultural cuisine and not limited to, but inspired by, kosher guidelines. Yesterday’s margarine is today’s coconut oil, bone broth is the new chicken soup, and the onion soup mix of our youth is replaced with umami-rich porcini mushroom powder. Some of the delicious and unique recipes in the book include:

– Spiralized Beet Salad with Pomegranate Molasses Dressing
– Lokshin & Cabbage with Apples and Honey
– Kofta Stuffed Dates wrapped in Bacon
– Sticky Silan Short Ribs
– Gefilte Fish “Pizza”
– Mushroom Barley Risotto
– Mason Jar Honey Cakes
– Frangipane Fig Galette

“Kosher food is not what it used to be. Millennial kosher ingredients are healthier and more vibrant than ever before,” Chanie says.  “We live in a foodie culture—and the kosher world has followed suit. Kosher consumers are becoming more demanding, and restaurants, supermarkets and cookbooks have no choice but to up their game.”  

Chanie says that this development in kosher food culture has come about mainly from new exotic flavor combinations, bold spices, fresh seasonal flavors and progressive adaptations like kosher bacon and charcuterie.  These culinary ideas are what Chanie superbly showcases in Millennial Kosher.

She believes there is still a place for the kosher comfort foods of our youth but for now it’s time for Millennial Kosher.

ABOUT THE AUTHOR:
Born and raised in a kosher home in Brooklyn, Chanie Apfelbaum grew up eating traditional Jewish foods such as gefilte fish, stuffed cabbage, and matzah ball soup. Today, living just a few blocks from her childhood home, she revisits family favorites and reinvents traditional holiday dishes. Chanie’s creative twists on old-time cuisine prove that kosher fare is anything but old-fashioned. With five little ones in tow, she celebrates her heritage one dish at a time, creating balanced recipes with a modern flair and Middle Eastern vibe.

Chanie works as a recipe developer and food photographer. She is a contributing writer to Mishpacha Magazine’s Family Table and kosher.com, as well as a guest writer for numerous publications and websites. She has been featured in many national publications and media, including The Wall Street Journal, The Huffington Post, News12 Brooklyn, The Meredith Vieira Show, Thrillist, and more.

Chanie also shares her love of food, family, and tradition through fun and educational cooking demonstrations to audiences worldwide.  For the Silo, Trina Kaye.

For the High Holidays, Chanie recommends this delicious recipe to celebrate the sweetness of life:

Honey Roasted Za’atar Chicken with Dried Fruit
When I finally decided to take the cookbook plunge, my biggest challenge was figuring out which “best of the blog” recipes to feature — there are just so many! I’m proud to say that this recipe hooked hundreds of people onto the Middle Eastern spice blend, za’atar. I use it on pita chips, roasted chickpeas, hummus, shakshuka, and garlic confit.
MEAT ▪ Yield 4-5 Servings ▪  Freezer Friendly

10 oz. dried apricots (scant 2 cups)
10 oz. pitted dried prunes (scant 2 cups)
3 Tbsp za’atar
2 Tbsp extra virgin olive oil
4 chicken legs, skin-on
1⁄2 cup dry red wine
kosher salt, to taste
1⁄3 cup honey

1. Preheat oven to 350°F. Spread apricots and prunes into a 9×13-inch pan.
2. In a bowl, combine za’atar and olive oil to create a paste. Rub the za’atar paste over chicken; place chicken on dried fruit. Pour wine around the chicken; sprinkle with salt.
3. Cover tightly with foil; bake for 1 hour.
4. Uncover the pan. Drizzle the chicken with honey. Bake, uncovered, for an additional 30-45 minutes, basting every 10 minutes with the pan juices.

Recipe/photo from Millennial Kosher by Chanie Apfelbaum. Artscroll/Shaar; April 2018         

ISBN #: 9781422620557

Featured image from Millennial Kosher- Raman Shakshuka 

Celebrate Jewish New Year with these Unique Kosher Dessert recipes from Paula Shoyer

Holiday Kosher Baker By Paula ShoyerThe Jewish High Holidays are a time when family and friends come together to share a meal and celebrate the new year. Paris-trained pastry chef, Paula Shoyer created the essential baking book for that provides desserts and breads perfect for any Jewish holiday or dinner. THE HOLIDAY KOSHER BAKER has desserts that follow the latest trends but also recipes that remind us of those our grandmothers used to make – but with Paula’s distinctively modern and healthier twist.
Even modern Jewish bakers gravitate towards traditional Jewish recipes when they bake for Rosh Hashanah. Maybe it is because Rosh Hashanah, one of the most significant holidays of the Jewish calendar, deserves baked goods that are central to the rich Jewish culinary tradition. These classics include rugelach, strudel, babka, honey and apple cakes, and, of course, round challahs.
“I have always tried to honor tradition, because I want my children to grow up appreciating classic Jewish food, but I have tried to vary the recipes to make them more interesting to a modern audience,” Paula explains. Paula’s take on babka are mini babka bites, she turned honey cake into crunchy biscotti and below recipes for a strudel that combines fresh and dried fruit, and challah rolls filled with the classics: apples and honey.
This New Year, sweeten up your dinner table with two of Paula’s delicious recipes:
(Recipes from The Holiday Kosher Baker by Paula Shoyer   Sterling / November 2013)
Apricot and Berry Strudel
Makes 2 rolls, serves 10
For this recipe, I took apple strudel, a delicious dessert that has been absent from holiday tables since my childhood, and instead substituted berries and dried fruit for the apples. You could also make this dessert with plums, or substitute dates or dried figs for the apricots. You will have enough filo to double the recipe and can easily double the filling to serve more people.  I always thought the filo came in large boxes and needed trimming, but recently learned that it also comes in smaller, about 8 X 12-inch, sheets.  They are easy to work with and were used to make the cute rolls pictured here.
1 cup dried apricots, chopped into 1/3- inch pieces
1 ½ cups (6 ounces) blackberries or blueberries
3 tablespoons sugar
1 tablespoon cornstarch
1 pound filo dough (8 X 12-inch sheets), thawed according to package directions
Spray oil
Preheat oven 350°F.  Line a jelly roll pan with parchment. Set aside.  Place the chopped apricots and berries into a medium bowl.  Add the sugar and cornstarch and toss lightly.  Set aside.
Have ready a clean, damp dish towel. Place a large piece of parchment paper on the counter. Take the filo out of its package and unroll. Separate one sheet and place on top of the parchment.  Spray with the oil. Place a second sheet on top and spray again. Repeat with two more sheets. Cover the remaining filo with the damp towel.
Place ½ of the filling along the long end of the filo, two inches from the edge.  Fold the right and left sides (the short sides) in one inch. Starting from the side with the filling, roll up tightly until you have a long log. Place on the baking sheet. Repeat to make another log.
Bake for 40 minutes, or until lightly browned on top.  Let cool and cut into two-inch slices.  Serve warm or at room temperature.   Store covered at room temperature for up to two days.  Reheat to serve.
Apple and Honey Challah Rolls
Makes 24 rolls  
I filled these delicious rolls with cooked apples and honey, which we eat at the beginning of the meal and wish everyone a sweet new year.  Almost every year on Rosh Hashanah I host at least 25 people in my home.  I give each guest their own small plate with a challah roll, apple slices and small bowl of honey to save some of the time that slips away when passing these essential holiday elements around the table.  Perhaps I invented these challah rolls that are filled with sautéed apples and honey to further streamline the entire beginning of the meal? 
Dough
1/2 ounce (2 envelopes) dry yeast
1/2 cup warm water
1 cup boiling water
½ cup cold water
½ cup plus 1 teaspoon canola oil, divided
1 tablespoon salt
2/3 cup plus 1 teaspoon sugar, divided
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
6 ¼ to 6 ½ cups bread flour
Apples
5 Gala or Fuji apples
2 tablespoons oil
1/3 cup light brown sugar
1 tablespoon honey
2 teaspoons cinnamon, divided
2 pinches nutmeg
Glaze
Reserved egg plus 2 teaspoons water
1 tablespoon honey
Place 1/3 cup warm water into a liquid measuring cup.  Add the yeast and teaspoon sugar and mix.  Let sit five minutes, or until thick.  Meanwhile, in a large mixing bowl, place 1/2 cup of the oil, salt and 2/3 cup sugar.  Whisk well.  Add the boiling water and whisk to dissolve the salt and sugar. Add the cold water and mix again.
Beat the eggs in a separate bowl and add to oil mixture, reserving one tablespoon to brush on the loaves.  Cover the reserved egg and place in the fridge.  Add the vanilla and cinnamon to the bowl and whisk in.  Do not worry that the cinnamon does not dissolve; it will mix in later.  When the yeast bubbles, add the yeast mixture to the bowl and stir.
Add 6 cups of the flour, one cup at a time, mixing the flour in completely after each addition. You can use the dough hook in a stand mixer.  Place the dough on a floured surface and knead until smooth, adding flour a little at a time from the remaining ½ cup. The dough is done when you rub your palm across the dough and it feels soft.  Shape the dough into a ball.  Lift up the dough and add the remaining one teaspoon oil to the bowl and rub all around the bowl and on top of the dough. Place the dough into the oiled bowl and cover with plastic wrap. Let rise one hour.
Meanwhile, prepare the apples.  Peel and core the apples and cut into 1/4-inch cubes.  Heat the oil in a large frying pan over medium heat.  When hot, add the brown sugar, 1 teaspoon cinnamon, nutmeg and apples.  Cook for 5 to 10 minutes, stirring often, until fork tender. You do not want them to be too soft.  Add the remaining teaspoon cinnamon and honey and stir.  Scoop into another bowl and let cool.  If any liquid remains in the bowl, strain out before filling the rolls.
Cover two cookie sheets with parchment paper or silicone baking mats.
When the dough has risen, divide into 24 pieces. Roll each piece into a ball and then roll between your hands into an 8-inch strand.  Place horizontally in front of you and use a rolling pin to roll the dough until it is about 4 inches wide.  Add one heaping tablespoon of apple filling and use your fingers to spread along the dough the long way.  Fold one long side of dough over the filling and then roll up to close.  Pinch the edges closed, tucking in any apples that try to escape.  Tie each strand into a knot, pulling an end through the top to look like a button, or shape into a spiral by coiling the strand around and tucking in the end.  Place on the prepared baking sheets and cover with plastic wrap.  Let rise 30 minutes.
Preheat oven to 375°F.  Take the reserved egg, add two teaspoons water and one tablespoon honey and stir.  Brush the tops of the rolls.
Bake for 20 to 25 minutes, or until lightly browned.  Store covered at room temperature for up to three days or freeze for up to three months.
ABOUT PAULA SHOYER
Paula Shoyer is the leading authority on Jewish baking.  This busy mother of four believes that a healthy diet can include desserts . . . if they are homemade. A former attorney, she graduated from the Ritz Escoffier pastry program in Paris, and now teaches cooking and baking classes across the country and around the world. Paula is the author of the best-selling The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy, The Holiday Kosher Baker, and her first savory cookbook, The New Passover Menu released February 2015. Her books are carried in Williams Sonoma, Crate & Barrel and Costco. She is a contributing editor to several kosher websites such as kosherscoop.com and jewishfoodexperience.com, and magazines such as Joy of Kosher, Whisk, and Hadassah as well as the Washington Post. Paula has appeared on TV 22 times: Food Network’s Sweet Genius, twice on Home & Family on Hallmark Channel, Good Day New York on FOX, San Diego Living, Daytime, and is a frequent guest on several Washington DC news shows. Paula also serves as a consultant for kosher food companies and bakeries. Paula lives in Chevy Chase, MD.
To learn more about Paula Shoyer, visit her website, www.thekosherbaker.com.