CKCA to Offer All-Men's Evening Professional Program in Culinary Arts

Professional Training Program in Culinary Arts
Men's Class
Jan 29 - June 18
Sun, Mon: 6:30 - 10:30 pm

For the first time ever, the Center for Kosher Culinary Arts is offering a non-mixed gender class in professional culinary arts. The first session will be for men only. It will take place Sunday and Monday evenings, starting January 29th through June 18th, 2012.

Our professional training program in culinary arts is 152 hours of hands-on training in professional level culinary skills & techniques. We also offer the students the opportunity to take an additional 8-hour prep course in food safety & sanitation, free of additional charge.

The goals of the program are to:

*Orient the student to the professional kosher culinary environment and teach the student to operate within that environment in a safe, efficient, & skillful manner

*Hone the student’s understanding and practice of fundamental culinary technique

*Develop in the student an understanding of flavor and taste and an appreciation for quality ingredients

*Facilitate the student’s transition in to the working world by providing both career counseling and an opportunity for networking.

For more information, call CKCA Director Jesse Blonder at 718-758-1339.

Congrats to CKCA Grad Dalia Avezbadalov!

CKCA graduate Dalia Avezbadalov and her mom, Elana Mammon, were featured in a wonderful article in Tablet Magazine about Bukharian food and the large population of Central Asian Jews who live in Queens. Read the full article here.

Enjoy the wonderful recipe they contributed for Perashki Kartoshkagiy, meat and potato turnovers here. The dough recipe can be turned into sufganiyot if you replace the potato mixture with jam before frying.

Join Students from All Over the World: Pro Culinary and Pastry Programs Begin January 2nd!

This winter CKCA has scheduled our most flexible dates yet for Day and Evening Programs in both Professional Culinary Arts and Professional Baking & Pastry Arts, so that working professionals and students can have the flexibility to study here full time, or spend just two evenings a week learning strategies to succeed as a classical professional chef.

Join students from all over the world who come to study classic culinary techniques in a Glatt Kosher environment.



This is an amazing opportunity for people who are already working to get the kind of training that will secure better job opportunities and a world of new experiences.

The Pro Program in Culinary Arts dates are as follows:

WINTER 2012
FULL TIME, DAY
Jan 2 - March 15, 2012
Monday - Thursday
9 am - 1 pm
NO CLASS Jan 23 – 26 (Yeshiva Week), March 7,8 (Purim)

WINTER/SPRING 2012
PART TIME, EVENING
Jan 8 - May 21, 2012
Sun, Mon
6:30 - 10:30 pm
NO CLASS April 8, 9 (Pesach)

The Pro Program in Baking & Pastry Arts dates are as follows:
WINTER 2012
FULL TIME, DAY
Jan 2 - March 15, 2012
Monday - Thursday
2 pm - 6 pm
NO CLASS Jan 23 – 26 (Yeshiva Week), March 7, 8 (Purim)

WINTER/SPRING 2012
PART TIME, EVENING
Jan 4 - May 24, 2012
Wed, Thurs
6:30 - 10:30 pm
NO CLASS March 7, 8 (Purim), April 11, 12 (Pesach)

Chef Avram Answers Your Thanksgiving Queries on Koshereye's Kosher Turkey Talk!

We here at CKCA are big fans of our friends at Koshereye.com, and now Chef Avram Wiseman, our very own dean of student affairs, is answering questions about that big kosher turkey that we all love.

Make sure to visit Koshereye.com to get Chef Avram's roast turkey tips and tricks and don't forget to grab CKCA's awesome kosher T-day Recipes, which are linked for your convenience below:

Chef Avram's Roast Turkey
Cabbage and Apple Soup
Sweet Potato Gratin
Wheatberry Salad with Butternut Squash and Dried Cranberries
Thanksgiving Maple Pecan Pie
Leftover Turkey Gumbo!

Winter Professional Programs Begin January 2nd!

The Center for Kosher Culinary Arts is once again proud to offer both full time and part time program in Culinary Arts and Baking and Pastry Arts. Schedules for the programs beginning in the first week of January are below. For additional information and to download an application, please visit http://www.kosherculinaryarts.com.


PROFESSIONAL TRAINING Program in Culinary Arts

WINTER 2012
FULL TIME, DAY
Jan 2 - March 15, 2012
Monday - Thursday
9 am - 1 pm
NO CLASS Jan 23 – 26 (Yeshiva Week), March 7,8 (Purim)

WINTER/SPRING 2012
PART TIME, EVENING
Jan 8 - May 21, 2012
Sun, Mon
6:30 - 10:30 pm
NO CLASS April 8, 9 (Pesach)


PROFESSIONAL TRAINING Program in Baking and Pastry Arts

WINTER 2012
FULL TIME, DAY
Jan 2 - March 15, 2012
Monday - Thursdayhttp://www.blogger.com/img/blank.gif
2 pm - 6 pm
NO CLASS Jan 23 – 26 (Yeshiva Week), March 7, 8 (Purim)

WINTER/SPRING 2012
PART TIME, EVENING
Jan 4 - May 24, 2012
Wed, Thurs
6:30 - 10:30 pm
NO CLASS March 7, 8 (Purim), April 11, 12 (Pesach)


For more information, contact CKCA at 718-758-1339. You can also download an application at http://www.kosherculinaryarts.com.

CKCA's Kosherfest Culinary Competition

The lightbulbs flashed as boneless duck breasts sizzled in the pan, while three kosher chef owners competed in Kosherfest's CKCA Culinary Competition, which was sponsored by Jack's Gourmet.

Craig Solomon of Ariel's of Englewood, Moshe Wendel of Pardes in Brooklyn, and Seth Warshaw of etc Steakhouse squared off in this secret ingredient challenge, with only forty-five minutes to stake their claim to the $1,000 cash prize.

The crowd squeezed into a room too small for 300 people, and craned their necks as they tried to get glimpses of the three chefs scurrying back and forth from their prep stations to their cooktops.

Moderated by CKCA Dean of Student Affairs Chef Avram Wiseman, the spectators were treated to a running commmentary of the ingredients being used and their uses. Chef Avram also reported on the cooking styles and tools being used as well as any particular techniques that were particularly interesting.

When time was called after forty-five minutes, three plates with a main course of duck breast were served to the three judges, who were CKCA Head Pastry Chef Instructor Philippe Kaemmerle, Jack's Gourmet's Jack Silberstein, and Kosher Scene blogger Chaim Szmidt.





As the judges tabulated the score, the audience held its collective breath. While all three chefs had very high scores and the numbers were very close, the winner was announced as Chef Seth Warshaw of Etc Steakhouse of Teaneck, New Jersey.





CKCA would like to thank Kosherfest and Jack's Gourmet for their help in making this event a reality. And once again, a hearty congratulations to our competitors, whose restaurants are all real winners: Chef Moshe Wendel of Pardes in Brooklyn, Chef Craig Solomon of Ariel's of Englewood, and of course to Chef Seth Warshaw, of Etc Steakhouse in Teaneck, NJ.

CKCA Kosherfest Wrap Up

The Center for Kosher Culinary Arts (CKCA) once again attended the Kosherfest 2011 Trade Show last week, and returned to Coney Island Avenue with new information and renewed perspectives about the world of kosher food production. Our booth was very active, and we were happy to give away 500 of the hottest kitchen tool on the market, a "CKCA orange" bowl scraper. Our booth was so busy that we ran out of our giveaway in the middle of the second day!

Our students were once again admired and respected show visitors and looked every bit the next generation of kosher chefs when they checked it at our booth looking spiffy in their chef whites.

Dean of Student Affairs Chef Instructor Avram Wiseman and Head Pastry Chef Philippe Kaemmerle were here, there, and everywhere at the show, speaking to people at our booth, tasting new kosher creations, and moderating (Chef Avram) and judging (Chef Philippe) the Kosherfest/CKCA Culinary Competition that was sponsored by Jack's Gourmet.

Click here to read more about Kosherfest's first ever live culinary competition, which was organized by CKCA and attended by approximately 300 people, with standing room only.

Highlights of our visits to Kosherfest booths included the smash hit of Jack's Gourmet's new product win, the Jamaican Jerk Chicken sausage. (We're not just saying this because Jack is cool and sponsored our competition. The sausage really is fantastic.) We also loved the Tishbi line of jams made with Champagne preserves, especially the passionfruit flavor, which was also a winner in the Kosherfest new product competition. Other highlights of the show were seeing CKCA's many friends, alumni and colleagues in the kosher food world, including our kashruth instructor Rabbi Zushe Blech.

Congrats to Jack's Gourmet on winning Kosherfest's New Product Competition

Congrats to CKCA partner (and Kosherfest competition sponsor) Jack's Gourmet on winning the Kosherfest New Products competition for best new meat or poultry product. Jack's Gourmet won for its Jamaican style Jerk Chicken Sausage.

Here's a description of the new product:

Packing a very healthy dose of both flavor and heat, this Caribbean delight will have you banging on your steel pans before you finish your first bite! Grill this sausage alongside some fresh corn and wash it down with a beer; you will be booking your island getaway before you can say "ya mon!"

We encourage you to stop by the Jack's Gourmet booth at Kosherfest next week (November 8th and 9th), and taste the winning product for yourself!

And don't forget to come early to get a seat at CKCA's/Jack's Gourmet's Kosherfest Competition on Wednesday at 11am in Room C/D. Visit Kosherfest.com to register.

The Fourth Annual Kosherfest Cooking Competition

Three Professional Chefs to Compete in First-Ever LIVE Culinary Competition to take place at Kosherfest!

The Center for Kosher Culinary Arts and Jack's Gourmet are pleased to announce a professional, live cooking competition to take place at Kosherfest:

Wednesday, November 9th

11am-12:30pm

Room C/D

About the Competition

Three established chefs from well-known gourmet, kosher restaurants will be competing for a cash prize of $1000, and of course, bragging rights. The competition is being organized and run by CKCA, the Center for Kosher Culinary Arts (http://www.kosherculinaryarts.com), the only kosher culinary school in the United States. CKCA works with students, chefs, restaurateurs and kosher food professionals to provide quality training and personnel for the kosher workforce.

Describing the ground rules of the live event, Jesse Blonder, director of the Center for Kosher Culinary Arts says, "Each chef will be presented with one secret ingredient and given 45 minutes to prepare three portions of one course featuring the ingredient." Three judges from the industry -- Jack Silberstein, CEO of Jack’s Gourmet, Cookbook author Gil Marks, CKCA Head Pastry Chef Philippe Kaemmerle, will taste the entries, make live comments, and take a few minutes to grade each competitor's dish based on taste, creativity, and presentation.

Competing Chefs

The three chefs participating in the CKCA/Jack’s Gourmet Kosherfest Culinary Competition are

Chef Seth Warshaw of ETC Steakhouse in Teaneck, NJ

http://www.etcsteakhouse.com

Chef Moshe Wendel of Pardes Restaurant in Brooklyn, NY

http://www.pardesrestaurant.com

Chef Craig Solomon of Ariel's of Englewood in Englewood, NJ

http://www.arielskosher.com


Interview Opportunities

Interviews with the organizers of the competition, competition participants/winner and judges will be scheduled by Elizabeth Kratz. Please email elizabeth.kratz(AT)gmail.com for advance interview requests, or find her at Kosherfest Booth 63 during Kosherfest.

After the Center for Kosher Culinary Arts

Questions for the Center for Kosher Culinary Arts can be fielded after November 9th by Jesse Blonder, Director, CKCA. More can be learned about CKCA at http://www.kosherculinaryarts.com.
Center for Kosher Culinary Arts is located at 1407 Coney Island Avenue, Brooklyn, NY, 11230. 718-758-1339

Don't Miss Our Kosherfest $1000 Prize Culinary Competion!

The Center for Kosher Culinary Arts is pleased to announce that as part of the incomparable Kosherfest Trade Show at Meadowlands Exposition Center in Seacaucus, NJ (Tuesday and Wednesday, November 8th and 9th -- click here to sign up!), we, along with Jack's Gourmet, will be presenting a professional, first-ever live cooking competition for a cash prize of $1000!

The contestants are:

Chef Seth Warshaw of ETC Steakhouse in Teaneck, NJ

Chef Moshe Wendel of Pardes Restaurant in Brooklyn, NY

Chef Craig Solomon of Ariel's of Englewood in Englewood, NJ

The competition will take place on the second day of Kosherfest, on Wednesday, November 9th, at 11:00am to 12:30pm. We look forward to seeing you there. Click here to find out all about Kosherfest!!

Sukkot Recipe: Salade de Pois Chiches (Chickpea Salad)

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 6)

INGREDIENTS
1½ tsp. kosher salt
4 cloves garlic
⅓ cup olive oil
¼ cup finely chopped parsley
3 tbsp. fresh lemon juice
1½ tsp. ground cumin
¼ tsp. cayenne
2 15-oz. can chickpeas, rinsed
2 large shallots, chopped
Freshly ground black pepper, to taste

INSTRUCTIONS
Using a knife, scrape and mash salt and garlic into a smooth paste; transfer to bowl and stir in oil, parsley, juice, cumin, cayenne, chickpeas, shallots, and pepper.

Sukkot Recipe: Tzimmes (Root Vegetable Stew)

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 6–8)

INGREDIENTS
3 tbsp. olive oil
2 lb. beef chuck, cut into 1½″ cubes
Kosher salt and freshly ground black pepper, to taste
1½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
2 large yellow onions, minced
4 cups beef stock
2 lb. sweet potatoes, peeled and cut into 1 ½″ cubes
8 oz. pitted prunes, halved
2 carrots, cut into 1½″ lengths
1 tbsp. honey (optional)
1 tbsp. finely chopped parsley

INSTRUCTIONS
1. Heat oil in a 6-qt. Dutch oven over medium-high heat; season beef with salt and pepper. Working in batches, add beef to pot, and cook, turning, until browned all over, about 8 minutes; transfer to a plate and set aside. Add cinnamon, ginger, nutmeg, and onions, season with salt and pepper, and cook, stirring, until soft, about 5 minutes. Return beef to pot along with stock, and bring to a boil; reduce heat to medium-low, and cook, covered partially, until beef is barely tender, about 1 hour.

2. Add potatoes, prunes, and carrots; cook, uncovered, until tender, about 1 hour. Remove from heat, stir in honey, and sprinkle with parsley.

Sukkot Recipe: T'fina Pkaila (Beef Rib and Meatball Stew)

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 6–8)

INGREDIENTS
FOR THE MEATBALLS:
2 tbsp. olive oil
1 small yellow onion, minced
1 lb. ground chuck
1 tbsp. ground cumin
1 tbsp. ground black pepper
1 tbsp. finely chopped cilantro
1 tbsp. finely chopped parsley
2¼ tsp. kosher salt
1½ tsp. paprika
¾ tsp. ground cinnamon
1 egg, lightly beaten

FOR THE SOUP:
¼ cup olive oil
1 lb. beef flanken-cut short ribs
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, finely chopped
1 large yellow onion, minced
5 cups beef stock
6 oz. spinach leaves, chopped
1 16-oz. can white kidney beans, rinsed and drained

INSTRUCTIONS
1. Make the meatballs: Heat oil in a 6-qt. saucepan over medium-high heat. Add onions; cook, stirring, until soft, about 5 minutes. Using a slotted spoon, transfer onions to a bowl; stir in chuck, cumin, pepper, cilantro, parsley, salt, paprika, cinnamon, and egg. Form mixture into about forty 1-oz. balls. Return saucepan and oil to medium-high heat; add meatballs, and cook, turning, until browned all over, about 4 minutes. Transfer to a plate and set aside.

2. Make the soup: Return saucepan to medium-high heat and add oil; season ribs with salt and pepper. Working in batches, add ribs, and cook, turning, until browned on all sides, about 8 minutes. Transfer ribs to a plate and set aside. Add garlic and onions to pan, and cook, stirring, until lightly caramelized, about 5 minutes. Return ribs to pan along with stock, and bring to a boil; reduce heat to medium-low, cover, and cook until beef is just tender, about 1 hour. Add meatballs, and cook until tender, about 8 minutes. Add spinach and beans, and cook, until spinach and beans are tender, about 4 minutes more.

Sukkot Recipe: Kibbeh (Lamb and Bulgur Wheat Croquettes)

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 6–8)

INGREDIENTS
FOR THE SHELL:
1 lb. ground lamb
1¼ cups fine bulgur wheat (No. 1), soaked in warm water for 10 minutes, drained
1 tsp. kosher salt
1 tsp. ground cumin
½ tsp. ground coriander
1 small yellow onion, minced
Freshly ground black pepper, to taste

FOR THE FILLING:
2 tbsp. olive oil
3 cloves garlic, minced
1 large yellow onion, minced
8 oz. ground chuck
2 tsp. ground cinnamon
2 tsp. ground allspice
Kosher salt and freshly ground black pepper, to taste
⅓ cup lightly toasted pine nuts
Canola oil, for frying

INSTRUCTIONS
1. Make the shell: Place lamb, bulgur wheat, salt, cumin, coriander, onion, and pepper in a food processor, and process until a smooth paste forms, about 30 seconds; set aside.

2. Make the filling: Heat oil in a 4-qt. saucepan over medium-high heat; add garlic and onion, and cook, stirring, until soft, about 5 minutes. Add chuck, cinnamon, allspice, and salt and pepper, and cook, stirring, until browned, about 10 minutes. Remove from heat, and stir in pine nuts.

3. Form 2 tbsp. shell mixture into a thin disk; place 1 tbsp. filling in center, and mold disk around filling, forming a football shape. Repeat with remaining shell mixture and filling.

4. Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 325°. Working in batches, fry croquettes until golden brown, about 5 minutes.

Sukkot Recipe: Holishkes (Stuffed Cabbage Rolls)

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 6–8)

INGREDIENTS
Kosher salt, to taste
1 large head cabbage, cored
2 tbsp. canola oil
2 medium yellow onions, thinly sliced, plus ½ cup finely grated
2 ribs celery, finely chopped
Ground black pepper, to taste
¼ cup tomato paste
⅓ cup raisins
¼ cup honey
¼ cup fresh lemon juice
1 32-oz. can whole peeled tomatoes with juice, pureed
1 lb. ground chuck
¼ cup uncooked long-grain white rice, soaked in hot water for 10 minutes, drained
3 tbsp. beef stock
1 tsp. paprika
¼ tsp. cayenne
1 egg, lightly beaten

INSTRUCTIONS
1. Bring a large pot of salted water to a boil over high heat; add cabbage, and cook, pulling off each outer leaf with tongs as it becomes tender, about 2 minutes per leaf. Transfer leaves to a baking sheet and continue until you have 20 leaves.

2. Heat oil in a 6-qt. saucepan over medium-high heat; add sliced onions and celery, season with salt and pepper, and cook, stirring, until lightly caramelized, about 15 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 2 minutes. Add raisins, honey, juice, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, partially covered, until reduced, about 30 minutes.

3. Heat oven to 350°. Combine remaining onion, chuck, rice, stock, paprika, cayenne, egg, salt, and pepper in a bowl. Place 2 tbsp. beef mixture in center of each cabbage leaf, fold sides over filling, and then roll up. Transfer rolls, seam side down, to bottom of a 9″ × 13″ glass baking dish. Pour tomato sauce over rolls; bake until filling is cooked through, about 45 minutes.


**Correction: September 12, 2011 An earlier version of this recipe did not indicate the correct amount of onions to add in step 2. Add the two medium yellow onions, thinly sliced, in step 2; Combine remaining 1/2 cup onion, finely grated, to the beef mixture in step 3. This recipe has been corrected to reflect this.

Sukkot Recipe: Fish Balls in Tomato Sauce

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 4)

INGREDIENTS
1 lb. ground white fish (any fleshy white fish such as carp or pike)
½ cup matzo meal
¼ cup finely chopped parsley
1 tsp. ground cumin
½ tsp. ground coriander
¼ tsp. ground ginger
5 cloves garlic, finely chopped
1 egg white, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tbsp. canola oil
3 tbsp. tomato paste
2 cups fish or vegetable stock
1 cup whole, peeled canned tomatoes with juice, crushed
1 tsp. sugar, plus more to taste
½ tsp. cayenne
¼ tsp. crushed red chile flakes
¼ tsp. ground allspice

INSTRUCTIONS
1. Stir together fish, matzo meal, 3 tbsp. parsley, cumin, coriander, ginger, 2 cloves garlic, egg white, and salt and pepper in a bowl. Form into thirty-two ½-oz. balls; chill.

2. Heat oil in a 4-qt. saucepan over medium-high heat. Add remaining garlic; cook until fragrant, about 45 seconds. Add tomato paste; cook, stirring, until caramelized, about 3 minutes. Add stock, tomatoes, sugar, cayenne, chile flakes, allspice, salt, and pepper; bring to a boil. Add fish balls, reduce heat to medium-low, and cook until balls are cooked through, about 20 minutes. Sprinkle with remaining parsley.

Sukkot Recipe: Marinated Cauliflower Salad

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


SERVES 4

INGREDIENTS
2 cups thinly sliced cauliflower
½ cup chopped kalamata olives
⅓ cup chopped roasted red bell peppers
⅓ cup finely chopped scallions
¼ cup olive oil
3 tbsp. fresh lemon juice
1 tsp. marjoram, minced
1 tsp. oregano, minced
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS
Toss all ingredients in a bowl; let sit for 20 minutes to blend flavors.

Sukkot Recipe: Baba Ghannouj

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 4)

INGREDIENTS
8 cloves garlic, unpeeled
2 medium eggplants
⅓ cup fresh lemon juice
¼ cup plus 2 tbsp. tahini
2 tbsp. mayonnaise
1 tbsp. finely chopped parsley
1 tsp. ground cumin
1 tsp. paprika
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS
Place garlic and eggplants on a foil-lined baking sheet, and broil until tender and charred all over, about 10 minutes for garlic, and about 40 minutes for eggplant. Peel and seed eggplants, and mash flesh with peeled garlic, juice, tahini, mayonnaise, 2 tsp. parsley, the cumin, paprika, and salt and pepper in a bowl; sprinkle with remaining parsley.

Chef Avram's Achiote Paste

Here is Chef Avram's recipe for Achiote Paste, which can be used in his recipe for his Yucatan-style Mexican Chicken.

Ingredients:

5 tablespoons achiote (annatto) seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8 whole allspice berries
1/2 teaspoon whole cloves
3 habanero peppers, seeded
1/2 cup orange juice
1/2 cup white vinegar
8 cloves garlic
2 tablespoons salt
5 lemons, juiced
1 teaspoon premium tequila

Procedure:

With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.

In a blender or food processor, mix the ground spices, Habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

Pollo Ticul: Yucatan-Style Chicken

Chef Avram is particularly proud of his new recipe for Pollo Ticul, a Yucatan-style Mexican chicken. He debuted the recipe at his recent class on the cuisine of Mexico. It's spicy and flavorful; sure to impress friends on Sukkot or whenever you choose to serve it.

Ingredients:

Achiote Paste 2 oz.
Sour orange juice ¼ cup
Garlic, peeled and finely chopped 2 cloves Honey 1 ½ Tablespoons
Cumin seeds, toasted 1 Tablespoon
Oregano, dried 1 teaspoon
Banana leaves 4 leaves
Corn oil ¼ cup
Plum tomatoes, small dice 3 ea.
Green pepper, small dice 5 oz.
Onion, Spanish, small dice 6 oz.
Chicken 3-4 LBS. cut in 1/8’s 1 ea.

Procedure

Mix the first six ingredients in a large bowl. Use a hand blender if possible to help bruise the seeds. Place the chicken in the bowl and marinate, covered overnight, in the refrigerator. Heat the oil in a large sauté pan and add the onion and green peppers. Cook until the onions are translucent. Add the tomatoes and season well with salt and pepper. Reserve.

Preheat the oven to 400°.

Lightly oil a large baking dish. Line the pan with aluminum foil then alternate lying banana leaves lengthwise then widthwise. Make packages of chicken with the marinade and the sautéed vegetables by wrapping the chicken in a leaf and forming a “package.” Wrap each package in aluminum foil and seal. Bake 45 minutes.

Remove the foil and bake for another 15 minutes. Serve hot.

We Want YOU! It's Time for Culinary Boot Camp!

It's time to take that next step and sign up for one of the Center for Kosher Culinary Arts' hottest classes! Culinary Boot Camp an intensive culinary experience designed for everyone from the frustrated home cook who wants to learn classic techniques to the budding chef looking to take his or her kitchen prowess to the next level.

Learn some of the same basic culinary fundamental skills taught to chefs in the finest cooking schools. Topics covered include: knife skills, principles and application of all the major cooking methods, how to cook poultry, meat & fish, plating & presentation, and more. This program is a must for anyone who is tired of ruining dinner or conversely, dares to call him or herself a good cook!


5 Tuesday nights, Oct 25, Nov 1, 8, 15, 22, 7 – 10 pm
$375 -- CALL TO REGISTER -- 718.758.1339

Rosh Hashanah Carrot Pear Gratin

Ingredients:

3 pounds carrots
1 cup ripe chopped pears, minced small or crushed (if using canned pears, drain very well)
3 eggs
1/4 cup Coffee Rich or milk substitute
1/2 cup flour
3-4 tbsp honey
1/2 to 1 tsp cinnamon
1/8 tsp nutmeg (optional)
1 tbsp grated or 1/2 tsp ground ginger
salt and pepper to taste
fresh, sliced pears for garnish


Procedure:

Peel and boil carrots until tender. Shock the carrots in ice water to stop the cooking and to retain the bright color. Puree in a food processor with the pears, and reserve in a large colander. Drain the carrot-pear mixture well.

Whip the eggs in a clean mixing bowl. Add all the other ingredients and season well. Divide the mixture into well greased molds or one large baking dish and place onto sheet pans into a preheated 325 degree oven. Pour hot water onto the sheet pans to provide steam while baking and bake for 35-40 minutes.

Test for doneness by inserting a skewer and internal temperature should reach 160 degrees and be firm on top. Garnish with sliced pears.

Rosh Hashanah Recipe: Flemish Carbonnade of Beef

Chef Avram shares a Flemish-style beer braised beef recipe which is both impressive for company while having the characteristic of reheating well, making it a perfect gourmet main course for Rosh Hashanah or Sukkot. This recipe yields only four portions, so if you're having a lot of guests, make sure to double or even triple the recipe!

Yield: 4 portions

Ingredients:

Swiss steaks (or top round) 1 pound, cut into 3-4 inch steaks
Oil or clarified 4 oz.
Flour as needed for dredging
Onions, Spanish 24 oz. or 2-3 onions
Dark beer 12 oz.
Brown stock (veal or beef stock) 16 oz.
Bay leaves 2
Brown sugar 2 oz.
Chopped parsley for garnish

Procedure:

Cut and pound the beef into four, 4oz. Swiss steaks. The meat should resemble larger than average beef stew pieces, pounded out slightly to assist with tenderization. Season the steaks with salt and pepper. Slice the onions into medium slices. Dredge the steaks into a plate of flour and shake off any excess flour. Heat about an ounce or two of oil in a frying pan and fry the steaks on both sides till golden brown. Remove the steaks and reserve.

Heat the remainder of the oil in the same pan and add the onions. Cook the onions over medium heat until a golden brown color is achieved. Replace the beef. Add the beer, bay leaves, sugar and the stock and bring to the boil. Skim any accumulated oil or foam. Cover tightly and place in a 350° oven for 30 minutes.

Remove the pan from the oven. Place the pan on the stovetop on a low fire and uncover. Turn the steaks. Add additional stock or water if the sauce reduces too much. Cook until the beef is tender and the sauce thickens to coat. Taste to season with salt and black pepper.

Sprinkle with chopped parsley to serve.

Rosh Hashanah Herbed Roasted Chicken with Apples

This recipe is inspired by the classic British combination of roasted pheasant with apples and herbs. It's a perfect fall recipe and is sure to help wish your family and guests a sweet new year.

3 tart apples, cored and quartered
3 carrots, cut into 2-inch pieces
2 sweet potatoes, peeled and cut unto 2-inch pieces
1 leek, peeled, cleaned and roughly chopped
2 medium onions, quartered
1 whole head fresh garlic, halved
8 sprigs fresh rosemary
8 sprigs fresh thyme
Salt and pepper, to taste
4 tablespoons olive oil
2 tablespoons all purpose flour
1-2 cup apple cider or apple juice
1 whole chicken (4 to 5 pounds)

Preheat oven to 425 degrees.

Arrange apples, vegetables and garlic at the bottom of a deep roasting dish or cooking tin. Chop four each of the rosemary and thyme leaves and add them to the apples and vegetables. Season with salt and pepper.

Pat the chicken dry. Place several apple pieces inside the chicken cavity as well as the remainder of the rosemary and thyme sprigs. Truss the chicken legs if you wish, or position the legs under the wings. Season the bird generously with salt and pepper and rub all over with 2 tbsp of olive oil. Place chicken on top of the apples and vegetable, breast side up.

Roast uncovered for 1 hour and 15 minutes. Remove chicken from oven to rest, covered lightly with foil, and return apples and vegetables to the oven for 10-20 additional minutes until golden.

To make a pan sauce, combine 2 tbsp olive oil and 2 tbsp flour in a pan and mix continuously on top of the stove over low heat until a paste is formed and bubbling (approximately one minute). Slowly add the roasted chicken juices from the bottom of the roasting pan and as much apple cider as you like. Season to taste with salt and pepper. Cool and refrigerate or keep sauce warm until ready to serve.

Fall Recipe: Butternut Squash Wheatberry "Risotto"

Now that squash is in season, this is a great opportunity to bring out their sweetness by roasting in a hot oven. This is a great side dish for fall and winter and you can use different squash types, and well as different cheeses, herbs and toppings (such as dried cranberries, or pecans), to make any kind of wheatberry risotto you like.

Serves 4 as a side

Leftover Potential: Since this isn’t really risotto, it reheats well – not losing much of its texture in the process.

Ingredients:

1 small butternut squash, peeled and cubed into 1/4 inch dice
olive oil, as needed
salt and pepper, as needed
1 Tbsp butter
1 onion, diced
2 cloves garlic, minced
3/4 cup wheat berries
1/2 cup white wine
2 cups vegetable broth, kept warm over low heat
1 Tbsp rosemary, chopped
2 tsp sage, chopped
1/4 cup parmesan cheese
salt and pepper, to taste

1. Toss the cubed squash with the olive oil in a medium bowl. Season with salt and pepper.
2. Spread into an even layer on a baking sheet, and roast in a 400 degree oven until lightly golden and tender, about 20-25 minutes. Set aside.
3. Heat the butter over medium heat. Add the onion and sauté until translucent, about 4-5 minutes. Add the garlic and sauté until translucent, about 1 minute more.
4. Add the wheat berries and stir to heat through, about a minute. Add the wine, and bring to a boil. Boil, stirring occasionally, until the wine has mostly evaporated.
5. Add the broth a ladleful at a time, stirring occasionally, until the broth is absorbed. Continue adding broth until it is all absorbed and the wheat berries are tender.
6. Stir in the cooked squash, rosemary, sage, and parmesan. Season to taste with salt and pepper. If desired, finish with another knob of butter. Serve warm.

CKCA's Fall Recreational Schedule

Along with traditional and non-traditional date nights, challah baking, culinary boot camp, cake decorating and chocolate making-classic classes, CKCA is mixing it up a little this fall with several new classes, including Exquisite Italian Desserts (Nov. 6th), Deliciously Healthy Baking (Dec. 11th) and Jewish Baking Classics (Nov. 13th).

Visit the below links for descriptions of the individual classes, or if the full description isn't listed, visit the CKCA website for full descriptions and prices. We are looking forward to seeing you this Fall!


Challah Baking (Sept. 18th)

Date Night, 'Last Chance for Summer' Feast (Sept. 20th)

Date Night, Fall Feast (Choice of Nov. 12, 19, Dec. 3, 10, or 17th)

Date Night, Couples Competition (Nov. 26)

Date Night, Asia (Choice of several dates tba)

Intro to Cake Decoration (Five Monday evenings, beginning Oct. 24th)

Cake Decoration, Fondant (Five Monday evenings, beginning Nov. 28th)

Culinary Bootcamp (Five Tuesday evenings, beginning Oct. 25th)

Servsafe Food Safety Course (Three Sundays, beginning Oct. 30th)


Chocolate! Chocolate! Chocolate! (Oct. 30th)

Exquisite Italian Desserts (Nov. 6th)


Jewish Baking Classics (Nov. 13th)

Mother and Daughters Baking (Nov. 20th)

Sophisticated Cupcakes (Nov. 27th)

Steak Night (Nov. 29th)

World Class Desserts (Dec. 4th)

Cuisine of Mexico (Dec. 6th)

Deliciously Healthy Baking (Dec. 11th)

Taste of Asia (Dec. 13th)

Knife Skills (Dec. 20th)

Crave the Bright, Clean Flavors of the Cuisine of Mexico

Tuesday, August 11th, 7:30pm-10:30pm

The cuisine of Mexico is defined by the kind of bright, clean flavors that are perfect for summer. We will explore these flavors and delve deeper in to Mexican food than the standard Americanized tacos and burritos that people are used to. We’ll be using a variety of spices, dried chilies, fresh herbs and vegetables to create a menu that will have you talking the rest of the summer and into next year!

$75 – CALL TO REGISTER – 718.758.1339

Smoked Salmon and Spud Spring Rolls

During the three weeks and shortly before the Nine Days (where people traditionally avoid meat dishes), Chef Avram Wiseman shares a delicious recipe for meatless spring rolls that is sure to elevate whatever meal you choose to serve them with.


3 lbs Potatoes, Yukon gold
2 oz, Butter
3 Egg yolks
Salt and pepper to taste

12 oz. Smoked salmon, julienne
1 bunch Chives, finely cut
1 package Spring roll wrappers
2 Eggs


Procedure:

Peel and cut the potatoes into 11/2 inch cubes. Place in a large saucepan and cover with cold water. Add a pinch of salt and place over high heat. Bring the potatoes to a boil. Boil until tender. Drain well.

Add the butter, salt, pepper and slowly add the egg yolks, one at a time to make sure you don't scramble the eggs. Pass the mixture through a food mill or mash finely. Let cool to room temperature.

Add the salmon julienne and the cut chives to the potato mixture.

Place a teaspoon of mix on a spring roll wrapper. Roll into a spring roll shape and seal with egg wash. Refrigerate on parchment paper.

Deep fry in oil that has been heated to 325°. Fry to a crispy golden brown. Drain on a wire rack and garnish with chopped chives. Serve immediately.

Don't Miss Our Sell-Out 'Taste of Asia' Class

Chef Avram Wiseman has long been a connoisseur of Asian cuisine, and has run a recreational class each semester on it which always fills up. It's super-awesome and super-yummy. Don't miss it this time around!

Taste of Asia explores the exciting flavors and cooking techniques of the Asian continent. Chef Avram Wiseman teaches recipes from countries such as China, Korea, Thailand and Vietnam as well as some of his own Asian inspired creations. This is a must-take class, which will give you flavors and secrets to making sauces unique to the Orient to wow your family and friends.

Mon, July 11, 7:30 – 10:30 pm

$75 – CALL TO REGISTER – 718.758.1339

Raise Your Glasses! It's 'Cocktail Party' Culinary Date Night

Join us for a festive evening of creative cocktails, finger foods and fun! Couples will cook together to create a cocktail hour inspired menu that will include a special selection of tasty bites and signature drinks.

This stand-alone class will be offered three times:

Wednesdays: July 6th, August 3rd or August 24th
7:30pm to 10:30pm

$150 per couple

CALL TO REGISTER – 718.758.1339

Recipe from 'Taste of Asia' Class

In honor of his always sold-out class Taste of Asia, Chef Avram Wiseman provides a beautiful and not overly complicated recipe for Japanese cooked chicken roll.


Ingredients:

Chicken cutlets 1 and 1/2 lbs.
Sushi rice 3/4 cup
Rice vinegar 3/4 oz
Sugar 1 teaspoon
Salt 1/2 teaspoon
Nori seaweed sheets 2 ea.
Asparagus, medium 4 ea.
Carrots cut into ¼ inch strips1 ea
Red pepperscut into ¼ inch strips 1 ea.
A/P Flour 4 oz
Eggs, large 2 ea.
Panko crumbs 2 cups
Salt and pepper to taste
Canola oil for frying




Procedure:

Prepare the sushi rice by following directions on the bag(or rice cooker instructions). While the rice is cooking, mix rice vinegar, salt and sugar in a small bowl. When the rice is cooked, turn it out into a wooden mixing bowl. Immediately, drizzle the vinegar syrup over the cooked rice and mix in gently with a rubber spatula until the rice is room temperature. Cover with a moist paper towel and reserve.

Blanch the carrots and asparagus separately and reserve.


Butterfly cut and lightly pound the chicken breast between sheets of plastic wrap. Form a rectangular shape with the chicken breasts. Lay a sheet of Nori on the chicken. Spread a thin layer of rice over the bottom half of Nori, and then carefully place an asparagus spear, carrot stick and red pepper strip on the rice. Roll the entire preparation into a "log." Place in freezer until frozen.

Remove from the freezer. Remove the plastic wrap. Dredge the frozen log into seasoned flour to lightly coat entire log, especially the ends! Shake off excess flour. Coat in beaten egg mixture, and roll in Panko crumbs.

Drop chicken log into hot canola oil (325º). Fry until golden brown. Place chicken in a 325º oven for 30-35 minutes.

Chicken is ready to serve when internal temperature is 155º. Check with an instant read thermometer. Carefully slice with a serrated knife. Serve immediately.

Culinary Boot Camp Starts July 7th!

An intensive culinary experience designed for everyone from the frustrated home cook who finally wants to learn to “really cook” to the budding chef looking to take his or her kitchen prowess to the next level. Learn some of the same basic culinary fundamental skills taught to chefs in the finest cooking schools. Topics covered include: knife skills, principles and application of all the major cooking methods, how to cook poultry, meat & fish, plating & presentation, and more. This program is a must for anyone who is tired of ruining dinner or conversely, dares to call him or herself a good cook!

5 Thursday nights, July 7, 14, 21, 28, Aug 4, 7:30 – 10:30 pm

$375 -- CALL TO REGISTER -- 718.758.1339