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.

Date Night Fave: Caesar Salad

The ladies (and the gents too!) love a good Caesar Salad. We share with you our best recipe for a special evening first course with your special someone.

Ingredients:

2 ea. Hearts of Romaine lettuce
1 ea. whole egg
1/2 cup olive oil
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
5 large cloves garlic, finely minced
3 ea. Anchovies filets
½ fresh squeezed lemon
2 Tbsp red wine vinegar
to taste Reggianno Parmesan grated
to taste ground black pepper
White (or Sourdough) bread for croutons

Procedure:

Cut the Romaine lettuce into 1 ½ inch squares and wash well. Spin dry. Cover and refrigerate.

Preheat oven to 325.

Bring a small sauce pan of water to a boil.

Trim bread crust and cut bread into small dice. Place on cookie sheet. Place cookie sheet in hot oven for 5-10 minutes until bread is lightly toasted. Remove from oven. Drizzle croutons with ¼ cup olive oil and 3 cloves of chopped garlic.

Replace in oven and continue toasting until garlic is golden brown. DO NOT BURN GARLIC! Reserve the croutons.

Place one raw egg in a small bowl. Cover with boiling water and leave to coddle for 60 seconds. Remove egg and reserve.

In a large wooden salad bowl finely smash garlic and anchovies. (Two serving forks work well). Work garlic and anchovies around entire surface of bowl to coat. Add mustard and mix. Add lettuce, and break the coddled egg over the Romaine and add all other ingredients except croutons. Toss well to coat.

Serve on cold plates. Garnish with croutons. Serve immediately.

Rabbi BLECH METHOD: Make the dressing in a food processor . Place the egg, anchovies, garlic, Wortershire, lemon, mustard,vinegar and pepper in a food processor. While running the machine slowly add the oil. Save for up to 48 hours, then discard as the dressing has raw eggs, which can spoil, in it.

Plan Your Summer at CKCA: Full Summer Recreational Class Listings!

The Center for Kosher Culinary Arts summer class listings are online and starting to fill up! Now's the time to reserve your spots in the new and exciting classes being offered at CKCA as well as our tried and true classic recreational culinary classes! Visit the CKCA Website at http://www.kosherculinaryarts.com for full class listings and descriptions. Below is a listing of all the classes and dates being offered:

Father's Day BBQ Class -- June 19

Steak Night -- June 23

Melon Carving with Chef James Parker -- June 26

Master Class in Miniature Decorative Pastries -- June 20, 21, 27 and 28

Intro to Cake Decoration -- four Tuesday evenings, beginning July 15

Cake Decoration: Fondant -- four Monday evenings, beginning August 1

Cake Decoration: Flowers -- two Sundays, beginning July 10

Date Night: Summer Feast -- Choice of three Wednesdays: July 13, Aug 10, 17

Date Night: Cocktail Party -- Choice of three Wednesdays: July 6, Aug 3, 24

Date Night: Couples Competition -- July 27

Culinary Boot Camp -- 5 Thursday nights, July 7, 14, 21, 28, Aug 4

The Main Course -- 3 Thursday nights, Aug 18, Aug 25, Sep 1

Classic French Pastry --5 Sunday mornings, July 31, Aug 7, 14, 21, 28

Taste of Asia -- July 11

Cuisine of India -- July 18

Knife Skills -- July 25

Summer Pies & Tarts -- July 24

Cuisine of Mexico -- August 11

Summer BBQ -- August 16

Sephardi Party --August 23

Summer Fun at June Recreational Classes!

Father's Day BBQ Workshop (Sunday June 19, 10:30-1:30)

Father’s Day means BBQ at CKCA. Join Chef Avram Wiseman for 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. Father and sons (or daughters) are welcome as well as anyone else interested in learning how to make great BBQ.

$75 – CALL TO REGISTER – 718.758.1339

Steak Night (Thursday, June 23, 6:30-10:30)

Chef Avram Wiseman teaches the secrets to a truly great, 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!

$75 -- CALL TO REGISTER -- 718.758.1339

Melon Carving with Chef James Parker (Sunday, June 26, 9:00am-1pm)

Take your fruit carving skills to the next level! Guest instructor James Parker (veggyart.com) is an award-winning, nationally renowned chef who travels the world teaching the subject of fruit & vegetable garnishing to the novice and expert alike. In this class he will teach the art of carving melons and fruit, and presenting them on decorative platters. Learn these advanced techniques and take home your very own exquisite creations.

$200 – CALL TO REGISTER – 718.758.1339

Master Class in Miniature Decorative Pastries (Mondays and Tuesdays, June 20, 21, 27, 28, 6:30–10:30 pm)

Miniature decorative pastries have the dessert of choice at parties and events large and small. Few desserts make for a better presentation than a tidy arrangement of carefully constructed miniatures. In the language of classic culinary arts they are known as petit fours and include any small cake or pastry item small enough to be eaten in one or two bites. Most petit fours are comprised of many distinct components and require a steady hand and sharp eye for detailed decoration.

In this four-day hands-on workshop, classically trained French pastry chef Philippe Kaemmerle will teach the class to make all the components of a variety of petit fours.

$375 – CALL TO REGISTER – 718.758.1339

This Summer: Seven Nights of Date Night!

Before you start making plans this summer, make sure that you reserve spots in one of our sell-out summer Date Nights! We have three series' going on, all of which are fun and interesting in different ways. Culinary Date Nights are a great night out and they make a wonderful birthday or anniversary gift to your special someone.

Choose from three different classes: Summer Feast, Cocktail Party, and Couples Competition. The classes and dates are described below. All classes are on Wednesdays, from 7:30pm-10:30pm.

DATE NIGHT: Summer Feast

Choice of three dates: July 13, Aug 10, 17

Work together with that special someone to create a delicious, 4-course, upscale dinner. Special attention will be paid to teaching how to plate and present each course so that they appeal to the eye as well as to the palate. At the end of the evening we will sit down to enjoy the fruits of our labors, complete with wine and all the other trimmings of a meal to remember. New menu for summer.

$150 PER COUPLE – CALL TO REGISTER – 718.758.1339

DATE NIGHT: Cocktail Party

Choice of three dates: July 6, Aug 3, 24

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.

$150 PER COUPLE – CALL TO REGISTER – 718.758.1339

DATE NIGHT: Couples Competition

July 27

Calling all competitive couples, show us what you’re made of! Six couples will be given an identical basket of secret ingredients and 2 hours to work together to create an entrée and two sides. The most appealing dish, as judged by a CKCA panel of judges, will win a gift certificate of $150 towards classes at CKCA. Let the games begin!

$150 PER COUPLE – CALL TO REGISTER – 718.758.1339

Heavenly Thai Pineapple Fried Rice

CKCA Senior Chef Instructor and Dean of Student Avram Wiseman acts as a Pesach chef each year at a hotel. He cooks, bakes and thinks Pesach for weeks ahead of time, developing recipes with potato starch and all the different kinds of ingredients one must use on Pesach, being mindful of the restrictions. One of the widespread Eastern European restrictions is the use of rice or rice flour, because it looks similar to wheat or the other restricted seven grains. With that in mind, Chef Avram shares with us a delicious fried rice recipe this week, now that we are free to utillize this fine ingredient once again in our cooking.

Thai Heavenly Pineapple Fried Rice

Ingredients: SERVES: 4

1 whole pineapple
3 cups cooked rice
3-4 Tbsp. chicken stock
2 shallots, thinly sliced
3 cloves garlic, finely chopped or pressed
1 red or green chili, thinly sliced
1 egg
½ cup frozen peas
1 Tbsp. currants
½ cup peanuts
3 spring onions finely sliced
1/3 cup fresh coriander (cilantro)

STIR-FRY SAUCE:

2 Tbsp fish sauce, OR 3 Tbps. soy sauce
2 tsp. curry powder


Procedure:

Cut pineapple in half, Scoop out the flesh and cut into 1 inch dice.

Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.

In a cup, stir the soy sauce/fish sauce together with the curry powder.

Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).

Crack the egg into wok and stir quickly to cook (like making scrambled eggs). Add the peas and cashews. Stir-fry 1 minute in the same way, adding more stock if needed.

Now add the rice, pineapple chunks, and currents. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.

Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more fish sauce or soy sauce, as needed.

To serve, scoop rice onto a serving platter or serve into the pineapple shell, hollowed out. Top with spring onions and fresh coriander.

Evening Culinary Boot Camp Starts May 10th!

CULINARY BOOTCAMP
EVENING: 5 Tuesday nights, May 10, 17, 24, 31 June 14, 6:30 – 9:30 pm

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!

$375 -- CALL TO REGISTER -- 718.758.1339

A Great Mother's Day Gift! Bring Your Mom to Mother's Day Brunch!

CKCA is hosting an awesome Mother's Day Brunch class on Sunday, May 9th. This class makes a great mother's day gift.

Sunday, May 8, 10:30 am – 1:30 pm


Join us this mother's day for a very special mother/daughter (mother/son) brunch menu. Chef Avram Wiseman, Dean of Students at CKCA will lead us through a full menu of classic breakfast and brunch dishes.

Moms and kids of all ages welcome!

$75 per person – CALL TO REGISTER – 718.758.1339

Jicama Salad with Poppy Seed Dressing

There's nothing like a colorful salad to make a springtime dinner complete. Enjoy the gorgeous crunch of this fresh, healthy recipe by our own Chef Avram Wiseman.


Salad Ingredients:

Jicama 12 oz.
Red onions 10 oz.
Naval oranges 3 ea.
Poppy seed dressing 1 cup

Dressing Ingredients:

Honey 3 oz.
Paprika 1 Tablespoon
Ketchup 2 Tablespoons
Dijon mustard 2 Tablespoons
Orange juice 2 Tablespoons
Ground black pepper 1 Teaspoon
Kosher salt 1 oz.
Wine vinegar 3 oz.
Onion chopped 2 oz.
Canola oil 1 cup
Poppy seed 1 and 1/2 tablespoons



Dressing Procedure:

Place all ingredients except the oil into the bowl of a food processor.
Slowly drizzle in the oil while running the machine. Season to taste.


Salad Procedure:

Using a sharp paring knife, peel the jicama. Cut the jicama into a fine julienne cut measuring 1/8” by 1/8” by 2 inches. Place into a clean bowl.

Peel the red onions and trim out the root ball. Cut the onion into similar 1/8” by 1/8” strips. Add the onion to the Jicama.

Using a sharp paring knife, peel the oranges very carefully. Remove the segments (supremés) without any seeds or membranes. Add to the cut salad.

Toss the cut vegetables with enough poppy seed dressing to lightly coat. Let seasoning penetrate for at least 15 minutes. Serve cold!

Congratulations, Graduates!

Congratulations to the Winter 2011 graduates of the CKCA Culinary Arts Professional Program. May you go from strength to strength!


Below is the spring schedule!


PROFESSIONAL TRAINING Program in Culinary Arts
DAY HOURS, SPRING
May 2 - June 30, 2011
Monday - Thursday
9 am - 1 pm
NO CLASS SHAVUOT, JUNE 8, 9
THERE WILL BE CLASS ON THE FOLLOWING 4 FRIDAYS MAY 6, 13, 20, 27


PROFESSIONAL TRAINING PROGRAM IN BAKING & PASTRY ARTS
DAY, SPRING
MAY 2 - JULY 1, 2011
Monday - Thursday
2 pm - 6 pm
NO CLASS SHAVUOT JUNE 7, 8, 9
THERE WILL BE CLASS ON THE FOLLOWING FRIDAYS FROM 9 AM - 1 PM, June 3, 10, 17, 24, July 1

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