Kosher Eatin’

By: Alex Taub

Alex Taub hails from the Upper West Side of Manhattan. In college, Alex was the co-founder of a short-lived, but much beloved food publication called DiningVille. Before that, Alex spent some time in the kitchen with famed UWS chef, Norman Letow. Alex’s two favorite places to eat in the world are The Carmel Forest Spa in Israel and Tierra Sur at the Herzog Winey in California. When Alex is not eating or cooking, he is working in the startup world and spending time with his lovely wife, Liz.

Your Life is Not Complete…

Thursday, December 30th, 2010

…until you eat from these two places

Every December I think about how quickly the year went by, how much I have accomplished, how much more I want to accomplish in the next year. The year 2010 was an interesting one. We had everything from Lebron James embarrassing his hometown on national television to the WikiLeaks fiasco. The year 2011 looks to be a good one.

But what would happen if this were your last year? If there was no next year, what have you not yet accomplished? What would you want to do?

And most importantly, what have you not eaten?

If you have lost my train of thought, then you are not alone. Here is the deal, forget New Year’s resolutions, there are two kosher places in the world where you need to eat before you die.

Carmel Forest Spa
This place is absolute heaven. Carmel Forest Spa has the BEST kosher food in the entire world. I have been there more times than any young adult in his 20’s should admit, and at the end of each trip I don’t want to leave.

Imagine your favorite things in life. The day you made that winning hit in the little league world series, getting into an Ivy League school on early decision, selling your first company for eight figures, and finding out that Scarlett Johansson is back on the market (FYI- she has a Jewish mother. I’m no rabbi, but I’m pretty sure that makes her Jewish). Now take all these happy moments and roll them up into one experience- that my friends is the Carmel Forest Spa.

Supporting evidence, you ask? We don’t need no stinkin evidenc, I have FACTS!

The Carmel Forest Spa is located near Haifa. They have strict rules about age requirements and cellphones, No people under the age of 16 allowed at the spa (no crying babies!) and no cellphones allowed in the eating area (so you can’t be THAT GUY). One of the best things is that it is always ALL YOU CAN EAT- non-stop food (Breakfast from 7am-12:30pm, Lunch 2-4, Dinner 7-9, reserved seating).

The food is fantastic, and I mean really fantastic. A typical food day looks like this:

Breakfast: On the spot mushroom/cheese omelet, mozzarella/pesto/tomato sandwich on fresh whole wheat roll, gravelox, tuna and egg salad, various fresh fruit and a choice of apple cider, mint lemonade, chocolate milk, orange juice, grapefruit juice and coffee.

Lunch: I usually get the fresh catch of the day or pasta special (gnocchi, ravioli, tortellini, or some other ridiculously good pasta), long skinny focaccia bread with oil and sea salt (that is so good- you would commit unspeakable crimes to eat), and for dessert a napoleon and other delicious desserts offered.

Dinner: There is typically a choice of between 6+ entrees, two soup options, a variety of salads, appetizers, and desserts oh my! Quick Note: The desserts for dinner are baked by angels in heaven and delivered fresh to the forest of Carmel.

That was just a typical day, and I’m now officially hungry, and I didn’t even mention Tuesday night BBQ or Shabbos sushi. In unrelated news, I’m also officially depressed that I am not currently there. So here is to planning a trip to the Carmel Forest Spa….

Tierra Sur at Herzog Wine Cellars
Now if you are cant make it all the way out to Israel, stuck in the good ol’ US of A, you should do your best to try and make it out to California. For those of you in California, It is a bit of a drive from LA, but worth the travel and more. I have had the pleasure of trekking out to The Tierra Sur restaurant at Herzog Wine Cellars twice, and both times I was left knocked out of my socks.

Check this out:

The Tierra Sur restaurant is located in Oxnard, CA (only a hop, skip and jump away from LA), but unlike in Carmel, they only serve  lunch and dinner, so don’t drive out there looking for a delicious omlet at 8am, or you will be sorely dissapointed. If you would like to go, I would make sure to call and reserve a table a day or two in advance, the place can get really booked up. But I have been there twice in my lifetime, accompained by my partner-in-crime (my wife) and if you have foresite to reserve in advance, it is heaven.

Both times, we walked (or rolled) away fully satiated. The food rundown is as follows: Caesar Salad (with just the right amount of dressing and crunch), Soup Du Jour (truth be told, I cannot for the life of me remember what the soup was- but remember it being gooooood). For entrees: Steak Special (don’t ask, just order), House Burger (including home made hickory and maple smoked lamb bacon), Organic Tortillas filled with Fish of the day (the fish was salmon and was magnificent) for dessert: Home Made Doughnuts with Cream and Hot Chocolate (MUST EAT MORE DOUGHNUTS… (read in robot voice), Gâteau d’ Ariel Flourless Chocolate Cake (gluten free and delicious!). We were way to full to order any more, but I have my eye on the Roasted Lamb Chops and Pan Seared Duck Breast for our next trip.

Make a note to have a designated driver or wait a few hours to drive home, I mean it is a winery, and what is a winery without pairing your meal with a glass of Merlot.

So there you have it. Two amazing kosher food places to go to before you die. If you have been there already, then you can die a happy and (ful)filled man-lady (or lady-man, whatever you are in to). If not, make it your New Year’s resolution to get eatin’.





Chanukah, Latkes and Other Miracles

Wednesday, December 1st, 2010

Latkes

Latkes

Welcome to Kosher Eatin’. My name is Alex, a veteran New York Upper West Sider and expert in good food. I want to bring you the knowledge of kosher gourmet quality through cyberspace to your home.

Don’t you just hate when you watch a trailer for an upcoming film and it spoils the entire movie? Take this (god-awful looking) movie “Love and Other Drugs” starring Jake Gyllenhaal and Anne Hathaway. Mr. G plays a pharma rep (and quite the womanizer) who meets Ms. Hathaway on a sales call. From the trailer you can easily deduce that they meet, he likes her, but she… not as much.
Anyways, they end up falling madly in love, but for some un-earthly reason end up splitting up. Why? Who knows! He then chases her down (maybe she is on a bus, maybe at an airport, maybe something original) and gets her back. The end.

Predictability is no fun.

Which makes me wonder: Why do we celebrate Chanukah, one of the most unpredictable and exciting Jewish story, in the most predictable way?

With Chanukah upon us, and this movie trailer in the theaters, it got me thinking. Chanukah is a celebration of the extraordinary. There are many miracles, large and small, that occurs in the Chanukah story. These miracles include the small Jewish army overcoming the big Greek army, in a battle so fierce and one sided, it looked like the Macabees would never prevail, to finding a small amount of pure oil, in a completely ransacked temple that not only is enough for one night, but lasts for eight full days, yet, every year we have the same latkes and jelly doughnuts that we’ve had for our whole lives, lets mix it up a bit, be unpredictable, and get in the kitchen and win that battle in our own homes.

Well, good sirs and madams, I have the trick for you. Below are departures from the usual way these symbols representing Chanukah are made. Three delicious ways to spice up the same old latkes.

Sweet Potato Latkes
Serving Size: 4
Ingredients
1 sweet potato, peeled and shredded
1 egg, lightly beaten
1 ½ tablespoons brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cloves (can substitute nutmeg)
1 teaspoon ground cinnamon
½ cup vegetable oil for frying

Directions
Place sweet potato in a strainer. Squeeze potato with a cloth to release as much liquid as possible. Combine sweet potato, egg, brown sugar, flour, cloves and cinnamon; mix well in big bowl. Heat oil in large heavy skillet to 375º F (190º C).
Form mixture into pancake size cakes, and fry in hot oil. Flip cakes over after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve.

Serve With: Apple Apricot Sauce, Butter, Syrup, or even Whipped Cream!
Source: AllRecipes.com, with some tweaking

Mock-Crab Cake Latkes
Serving Size
: 4
Ingredients
1 Orange Sweet Pepper
Lemon Zest
1 Scallion
1 teaspoon Thyme
1/4 teaspoon Black Pepper
1/8 teaspoon Salt
Touch of Sugar
2-3 Coriander leafs
1 thick and 1 skinny Celery
1 thick and 1 skinny Onion
5 shots of Frank’s Red Hot Sauce
1/2 Lime
1/4 to 1/2 Mayo
1 Egg
Jason Bread Crumbs (1/3 of a cup)
1 package Dyna Sea Mock-Crab Sticks

Directions
Take Dyna Sea Mock-Crab Sticks- peel and mash up all sticks until shredded (do not use shredder). Take orange sweet pepper. Cut slices, then mince. Put in touch of lemon zest. Take scallion- mince it. Roll it up. Take thyme and add to mix. Add black pepper. Add sugar. Add salt. Mince and add Coriander leaf. Take celery, cut thin then mince. Take onion, cut thin then mince. Add Frank’s Red Hot Sauce. Add mayo to mix. Add lime juice to mix. Crack egg and beat with fork. Mix in.

Take plain Jason Bread Crumbs. Slowly add to mix. Keep mixing till bottom of dish is clean when mixing. Next take mock-crab and slowly mix it in bowl. Form mixture into pancake size mock-crab cakes. Place on plate. Put plate in fridge to harden.

Take a frying pan with ¼” thick oil and put on high. Then move to medium once ready (test it by putting a piece of parsley on it and it crackles). Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels.

Serve With: Paprika Mayo Sauce (1 cup of Mayo, ¼-T-spoons Mashed Garlic, 1-2 T-spoons of Paprika, 3-4 shots of Franks Red Hot Sauce, 1/2 Lime, 1/2 T-spoon of Sugar. Mix.)
Source: The famous, master chef, Norman Letow

Spinach Latkes
Serving Size: 4
Ingredients

3 potatoes that equal 1lb peeled in total
1 cup chopped fresh wilted spinach (or thawed frozen spinach)
1 small onion, grated
3 tablespoons matzo meal or all-purpose flour
Kosher salt and freshly ground black pepper
2 eggs, beaten
Vegetable oil

Directions
Grate the potatoes into a bowl. Squeeze the potatoes to drain off excess moisture. Squeeze out the moisture from the spinach. Drain the onion. Mix all the vegetables together and stir in the matzo meal or flour, some seasoning, and the eggs.

Pour enough oil into a skillet to coat the bottom and heat over medium heat. Put three spoonfuls of the mixture in the pan, spaced well apart, and press out to make cakes about 4 inches in diameter. Cook until golden brown, about 3–4 minutes on each side. Keep the latkes warm in a low oven while cooking the remainder.

Serve With: Yogurt Sauce, Mushroom-Cheese Sauce
Source: The Food Channel, with some tweaking