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

Banquet Starter: Green Gazpacho

Chef Avram Wiseman shares a fancy and delicious appetizer for the upcoming banquet to celebrate the latest graduates of CKCA's Professional Culinary Arts program, which by the way, you can attend (learn how here). The students make all the food for the banquet, and now you can make one of the dishes -- Green gazpacho -- a cool and refreshing fresh vegetable starter.

Ingredients:

Bibb lettuce leaves, chopped 2 cups (4 oz)
Fresh spinach 2 cups (4 oz)
3 scallions, diced
1 medium cucumber, peeled and diced
1 tablespoon chopped parsley
1/2 cup (4 fl. oz) pareve (tofu-based) sour cream, plus extra to garnish (or if using vegetable stock, feel free to use regular sour cream)
1/2 cup (4 fl. oz) mayonnaise
2 cups (16 fl. oz) chicken broth
1 teaspoon chopped fresh mint leaves
1/2 teaspoon salt
1/2 teaspoon white pepper

Preparation:

In a blender, combine the lettuce, spinach, scallions, cucumber, and parsley until the mixture forms a pureé. Gradually add in the chicken broth, sour cream, mayonnaise, mint, white pepper, and salt. Pureé the mixture until it reaches an even consistency. Refrigerate the soup until you are ready to serve.
Serve the soup chilled in individual bowls, with a spoonful of sour cream over each serving, if desired.

Join Us for CKCA Culinary Arts Open House/Graduation Banquets!

On the last days of each CKCA Professional class, we invite future prospective students and parents to join us to celebrate the graduation of our students, and we invite everyone to share in the delicious food created for the event.

The next such event for the Culinary Arts Program is June 30th at 12 noon. You will have the opportunity to meet your chef instructor, and ask questions to him as well as to the graduating students and the school director. A wonderful time is always had by all, but you must RSVP to attend.

To attend, please call 718-758-1339, and speak to CKCA director Jesse Blonder. You may also email him at info@kosherculinaryarts.com.

Chef Avram's Whole Grain Veggie Burgers!

Fighting the bulge battle or just looking for some light summertime meals? You are sure to enjoy Chef Avram's fancy and fresh whole grain veggie burger, which is made of all sorts of healthy things (not that you would know it)! Enjoy!

1 cup barley, boiled and drained
1 cup chickpeas cooked, slightly
1/2 cup quick cooking oatmeal, raw
1/8 tsp Salt
1 tsp Paprika
2 tbsp Soy sauce
1/4 tsp Black pepper, ground
4 oz. Celery, minced
5 oz. Onions, minced
2 cloves Garlic, chopped
3 oz. Canola oil
2 tbsp Flour
1 Eggs, whole
6 Hamburger buns
6 oz. Mayonnaise
4 oz. Sun Dried Tomatoes
3 cups Bean sprouts, fresh
other toppings (cheese, tomato, etc) to taste

Procedure:

Puree the sun-dried tomatoes with the mayonnaise and season well with salt and pepper. Reserve and refrigerate.

Heat a medium sized sauté pan and add the canola oil. Sauté the onion, garlic and celery briefly until wilted (about 5 minutes). Reserve.

Combine the barley, chick peas, oatmeal, salt, paprika, pepper and soy sauce in a large mixing bowl. Add the sautéed minced vegetables, egg and flour and mix well. Season to taste.

Form the mixture into six burgers. Use oil or margarine to pan fry the burgers in a hot pan for about 3 to 5 minutes per side. Keep in a 200 degree oven until ready to serve. Serve on a toasted burger bun with sundried tomato mayonnaise and top with sprouts.

A Special Evening: Steak Night at CKCA

The Brooklyn Paper says this class means that "Now Kosher eaters can get in on the snout-to-tail movement." Read the full article here. We don't know much about snouts, but we do know that butchering down a primal cut of beef to its individual parts and then cooking them expertly, makes for a great class.

Thursday, June 23, 6:30 - 10:30 pm

Chef Avram Wiseman teaches the secrets to a truly great, gourmet homemade steak dinner. He’ll start off by showing you what you don’t see at the supermarket — an entire rib section of beef — and butcher it down to something more familiar — a juicy rib-eye steak. Then you’ll learn the best way to cook it at home, along with the all the traditional sides: crispy roast potatoes, “creamed spinach”, beer-battered, thick-cut onion rings, Caesar salad and more. This is a serious class for serious meat eaters!

Thursday, June 23, 6:30 - 10:30 pm
$75 -- CALL TO REGISTER -- 718.758.1339

Summer BBQ Class August 16th!

Don't miss this exciting hands-on class in which we learn how to create mouth watering BBQ style dishes both inside and outdoors. Topics covered include, bbq technique, indoor smoking with woodchips, stovetop grilling, outdoor bbq, slow cooking meat, classic bbq sides and sauces, and more.

August 16th, 7:30pm-10:30pm
$75 – CALL TO REGISTER – 718.758.1339

Avram's Famous Barbeque Sauce

Lots of people have spent time after their graduation from Chef Avram Wiseman's Pro Culinary Arts Class going through their notes, trying to find the recipe he wrote on the board for his special barbeque sauce.

Yes, it is that good! And until now, you couldn't find it in a book or written down anywhere. Now, Chef Avram is providing it to us in honor of our sold out Father's Day Barbeque class, June 19th! . But never fear, we have another Summer BBQ recreational class scheduled for August 16th (7:30-10:30pm)! Click here for details or call(718)758-1339 to reserve your spot now!

Ingredients:

8 oz. onion, small dice
4 oz. garlic, finely chopped
1 Serrano Pepper, finely diced
3 oz. vegetable oil
3 oz. red wine vinegar
3 oz. white vinegar
4 oz. molasses
3 oz. brown sugar
4 oz. honey
8 oz. veal stock
4 oz. Dijon mustard
10 oz. ketchup
6 oz. tomato paste
1 oz. dry mustard powder
2 oz. Worcestershire (or, if sauce is to be used on meat, low sodium soy sauce)
½ teaspoon ground cumin
½ teaspoon smoke flavor
salt and pepper to taste
cayenne pepper to taste

Procedure:

Sweat the onions, Serrano Pepper and garlic in the oil until tender. Do not color the vegetables.

Add all the other ingredients. Bring to a boil. Turn heat to a low simmer. Cook for 45 minutes to 1 hour. Yields one and a half quarts.

Host Your Simcha at CKCA!

Did you know that CKCA hosts and gives awesome and memorable private cooking classes? We do this on evenings, Sundays, motzei shabbos and we are able to host classes in our location in Brooklyn or in shuls, private homes, community centers, or event rooms.

We give private culinary classes to kids, to professionals, for company team building events, and for synagogue sisterhoods and even men's clubs.

We have helped celebrate birthdays, bat mitzvahs, bar mitzvahs, engagement parties, bridal parties, anniversaries and many other types of simcha!

Call Jesse Blonder at 718-758-1339 to discuss how the Center for Kosher Culinary Arts can help you make a simcha even more fun!

Five Decadent and Delicious Dairy Recipes for Shavuot

Chag Samayach! To help you plan your meals this Shavuot, we are proud to share with you five stunningly delicious yet simple recipes that can be mixed and matched for delicious and filling fancy dairy meals!



Fettucini Alfredo





Creamy Potato Leek Soup (Vichyssoise)




Pumpkin Lasagna







Oreo Explosion Cheesecake







Chocolate Mousse Cheesecake

Shavuot Treat: Fettucini Alfredo

This decadent and delicious dairy treat is a household standard on Shavuot, but most people make the mistake of putting it together as a casserole, refrigerating or freezing it and then heating it all up later for serving. This dries out the pasta and makes for a much less decadent and creamy dish.

When serving this restaurant-quality Fettucini Alfredo this Shavuot, give yourself and your family an extra treat by heating the sauce separately in a large pot, and then add the cooked al dente pasta to the pot shortly before you are ready to serve. It makes all the difference.

1 pound dried Fettucini noodles, cooked according to package directions
2 ounces whole butter
12 ounces heavy cream
4 ounces grated Parmesan Reggiano cheese
salt and white pepper to taste
1 tbsp fresh chopped parsley

Combine butter, cream and cheese in a large saute pan. Bring to a boil and allow it to reduce slightly and thicken. Adjust seasonings. When ready to serve pasta, heat sauce again thoroughly and add pasta to the pan. Heat completely, fully covered. Garnish with extra cheese and fresh chopped parsley. This recipe makes four servings but the recipe doubles and triples easily.

Lentil Salad with Cilantro and Sweet Corn

It's Shavuot, and various members of your family has been out all night, who knows where, studying Torah. You don't feel like cooking, you just feel like pulling salads out of the fridge and bringing them straight to the table. Bring this high-protein, high-flavor salad and enjoy how the flavors get even better the longer it sits in the fridge!

One bag red lentils, cooked according to package directions with an onion and bay leaf, and drained (or, 2 15-Ounce cans Eden Organic Lentils with Sweet Onion and Bay Leaf [O-K certified]), drained
3 cans yellow or white corn niblets, or 10 ears of fresh boiled sweet corn
2 tbsp chopped fresh cilantro
2 cup chopped red bell pepper, small dice
1 cup red onion, small dice
1 cup crumbled farmer's or feta cheese
3/4 tsp cumin
2 tsp chili powder
1 tsp onion powder
1 tsp celery salt
1 lime, juice only
salt to taste

Combine, refrigerate and enjoy.

Mexican Vegetable Soup and Corn Bread

If you love to serve soup on Chagim, you don't have to go without since you serve dairy on Shavuot. Just skip the chicken soup this year and serve this spicy and savory Mexican vegetable soup. Wow your guests with some corn bread on the side!

Corn bread:

3 cups of all purpose flour
1 cup stone ground yellow cornmeal
1/4 cup sugar
2 tbsp baking powder
2 tsp salt
2 sticks butter (1/2 pound), melted
3 eggs
2 cups half and half or whole milk
1/3 cup chopped chives (optional)

Sift together first five dry ingredients. Combine wet ingredients and mix the dry and wet just until incorporated; do not overbeat. Pour into a square pan and let sit for 15 minutes before baking at 350 degrees for 30-35 minutes. Warm slightly before serving.

Mexican vegetable soup:

2 tbsp extra virgin olive oil
2 onions, chopped
3 carrots, minced
1 box white mushrooms, minced
2 Yukon Gold potatoes, peeled and quartered
2 leeks, white parts only, sliced
1 large can diced tomatoes
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 small pinch cayenne
1 bay leaf
10 cups water
kosher salt and black pepper to taste
Before serving: 4 oz. half and half or full cream, diced avocados, tortilla chips

Saute the onions, carrots and mushrooms in olive oil until softened. Add the rest of the ingredients and simmer for 1 hour. Puree if you wish. Before serving, add 1 ounce of half and half or cream per serving to add creaminess, and serve with tortilla chips, sliced avocado and of course, fresh warmed cornbread!

Shavuot Treat: Spinach and Pumpkin Lasagna

This recipe from comes from Liz Kratz at Classically Kosher. It's a sneakily healthy veggie lasagna (if you use low-fat cheese) and perfect for a dairy main course on Shavuot.

1 and 1/2 boxes lasagne noodles
6-8 ounces grated low-fat mozzarella, muenster or white cheddar cheese

Lasagna sauce layer:

2 tbsp extra virgin olive oil
1 large onion, diced
1 bag Morningstar Farms vegetarian "recipe crumbles" (O-K-Dairy)
1 large can (35 oz.) crushed tomatoes
1 small can (5.5 oz or similar) tomato paste
1-2 cups pasta sauce or 1 can tomato sauce with salt, pepper and garlic powder added to taste
2 cups pumpkin puree
4 tsp garlic, minced
4 tsp fresh basil, minced
1 tbsp dried oregano
1/4 tsp ground nutmeg
kosher salt and freshly ground black pepper to taste
1-2 dashes cayenne pepper or red pepper flakes (optional)

Spinach layer:

3 cups cooked chopped spinach (such as Bodek frozen chopped spinach), defrosted
4 eggs or the equivalent egg substitute
1 and 1/2 cups low fat or low moisture part-skim Ricotta cheese
1 tsp onion powder
1 tbsp granulated garlic
kosher salt and freshly ground black pepper to taste

Directions:

Sweat the onion with the olive oil until browned. Add the vegetarian recipe crumbles and keep flame on medium until fully warmed. Add the remaining ingredients and simmer for 15 minutes. Remove from flame.

Defrost or prepare spinach and mix with spices and Ricotta. If you microwaved the spinach, wait until it has cooled slightly before adding the egg, to avoid scrambling.

Layer lasagne sauce first followed by uncooked noodles, then spinach, then cheese. Finish with noodles, the additional pasta sauce on top and finally cheese. Bake at 350 for 1 hour or until noodles are fully cooked.