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Archive for January, 2010

PICKLED BEEF TONGUE

Monday, January 25th, 2010

Ingredients (needed for cooking 1kg or pickled tongue):

Kosher beef tongue

1 big spoon of oil

2 table spoons of saltpeter

1 teaspoon of sugar

Lots of garlic

Sweet pepper

Bay leaves

Parsley root

Cooking a kosher pickled tongue:

Chop garlic cloves finely.
Prepare a mixture of salt, saltpeter, garlic and sugar. Rub it in the tongue thoroughly and put the kosher tongue in a bowl.

Cover the beef tongue with a heavy press and leave it there for two weeks. Flip the kosher tongue over every day.

After two weeks, use the liquid that is formed in the bowl, add water to it. Add pepper, bay leaf and parsley root to the mixture.

Put on a stove and boil on small fire until cooked.

Serve cold, decorating with greenery.

Symbolism of the meal:

This meal is symbolizing Moses, who was a great prophet. He was given a very complicated task by the God to give people the laws of Torah and to explain them the meaning of the Jewish religion. For this reason tongue in this meal is symbolizing how complicated it was for Moses to speak to Jewish people in the dessert. The big beef tongue is very heavy and hard to move. And when the kosher beef tongue is pickled, then it is even harder to move!

The fact that the kosher beef tongue is put under the press is symbolizing the heavy yoke that Moses had to bear.

Kosher recipe with deer meat

Friday, January 22nd, 2010

 

Deer meat is meat of a mammal of different deer species. Deer meat can be used for preparing kosher recipes with deer meat, such as steaks, stroganoffs, roasts, stews, minced meat, salads, jerky, sausages and a lot more. It is richer than beef, although has a similar taste. It is much better than beef in terms of texture of meat and is much leaner. Venison meat is much healthier than other meats, such as beef or lamb, as it contains less calories and fat, and has lower cholesterol level. For these reasons the meat has been growing in popularity over the past decade. And although deer meat was previously considered a very urban food for poor country citizens, it is now an exotic meal that is served in most sophisticated restaurants. Even some airlines now serve deer meat on board!

Another advantage of deer meat is that it is usually cheaper than beef, and it is also possible to hunt a deer, if you enjoy hunting. At the same time deer farming is very popular nowadays, so you can purchase dear in many stores and on-line. Farms are working on breeding different kinds of deer to make various sorts of deer meat for different deer meat recipes. Farm-raised deer are different from traditional forest deer, as they are smaller and give much higher quality of meat with special mild taste and flavor. Animal on the farms are fed properly and their diet includes grains, fruits and hay. Farmers try to eliminate all negative factors, such as stress causing noises, and provide perfect conditions for growth of healthy animals. No chemicals or steroids are used to raise deer in a farm. These factors make farm-raised deer meat more delicate. The exceptional taste of farm-raised deer is unforgettable. And the nutrition of the product is worth taking a try.

Deer meat can be used for kosher recipe with deer meat. Deer is kosher, as it is a ruminate with completely split hooves. Kosher food stores in Israel, America and Europe usually offer kosher deer meat for purchase, and you can surely order finest kosher deer meat on-line, especially during the hunting season. Deer meat, sold in supermarkets, usually comes from New Zea land, which is the biggest breeder of deer. When buying deer meat in a kosher store or from a kosher food company on-line, you can be sure that the animal was slaughtered properly, checked, prepared and put in packaging according to traditional Jewish laws and under supervision of a Rabin.

Kosher deer meat is one of the best choices for a kosher recipe. Deer meat not only has a fine-grained texture and an exquisite taste, but also has unique nutrition characteristics, that no other meat or poultry can offer. Even skinless chicken breast has more calories and higher cholesterol level that deer meat (lets not even start talking about veal, beef or lamb!).

Here are some tips for cooking kosher recipe with deer meat

* Deer meat should not be overcooked, as meat prepared beyond medium rare will usually have unpleasant taste and will be stiff as rubber. * When using deer meat for burgers, you will definitely find it too dry and not fat enough to be cooked properly and taste well in a burger. In this case it is necessary to add something fattening to the burger, such as olive oil or cheese. If you like the taste it is possible to mix deer meat with beef.

* To add mild flavor to your kosher recipe with deer meat, marinate it some time before cooking. Use Italian dressing, olive oil or beer to prepare marinade for deer meat.

* Pre-heat the cooking surface before placing meat on it.

* Cook meat on high heat.

* To find out what is the doneness of meat, cut the piece in the center and see the color of meat inside. Take into account that deer meat is more red, than beef, so it will look quite red, when it is already cooked medium.

* Make the meat rare or medium rare.

* Serve meat right after cooking.

* To achieve different taste of kosher recipe with deer meat, after cooking meat, cover it with foil and let it stand for 5-10 minutes.

Enjoy delicious taste of your kosher recipe with deer meat and eat healthy with nutritious deer meat!

Kosher Catering

Wednesday, January 20th, 2010
 
Many Jewish food companies all over the world offer high-class kosher catering services. It is especially popular in the United States, where one can find kosher catering companies in almost every state and in every big city, like New York, Philadelphia, Connecticut, Boston, that are famous for having a big Jewish population.

Kosher catering services can be used not only for celebrations or parties. You can use catering services for every-day home or office meals, or in any other location you could think of. Top-class kosher catering services will usually offer you a huge number of locations that you can choose from. The Kosher catering menus are usually modern and innovative at the same time, offering top-class prepared food and service. When choosing your kosher caterer, make sure that he uses only the best and fresh ingredients for the meals and that all food is made according to kosher rules and traditions under strict supervision. The best kosher catering services usually offer delicious food cooked according to the most modern trends, but at the same time having an exquisite traditional Jewish flavor (usually called kosher fusion food).

Kosher catering is very often used for such events as Jewish weddings, traditional dinners, bar or bat mitzvah, corporate parties and other social events. When catering services are used for such big and important occasions in your life, it is necessary to find a reliable and professional kosher catering company. Make sure that the company employs event architects, as they are essential when it comes to organizing a significant event, which requires all details such as cars, flowers, tablecloths and cutlery, to be organized properly. A kosher catering company should understand your needs and desires perfectly to organize a memorable celebration that you would not be able to forget for many years. Such company will be able to organize an event completely, from start to finish, fit into your budget and make everything just like you wanted!

No matter how complicated or simple a kosher catering event is, a good company will be able to offer the right menu, the right venue and the right staff to make the function . Many people prefer choosing old companies that have been on the market for a long time and have proved the consistently high quality of their food and services. Check the recommendations on the website of a kosher catering company, find out if any of your friends know about it and try to learn, with what clients and in what venues the company has worked with before. High-quality kosher catering companies usually have experience in working not only with private parties, but also in organizing events in synagogues, big hotels, banquet halls and country clubs, and should have worked at least several big corporate clients. Make sure the company pays attention to every detail to meet your needs. (more…)

Ashkenazi and Sephardic Jews food eating tradition

Wednesday, January 20th, 2010

Before we start talking about Ashkenazi and Sephardic Jews difference food eating tradition, let’s differentiate and understand what the difference between Ashkenazi and Sephardic Jews is.

Sephardic Jews are from Mediterranean countries, like Spain and Portugal (“Sephard” is translated “Iberian Peninsula” from Hebrew). Sephardi are also subdivided into Sephardim (Jews from Spain and Portugal) and Mizrachim (Jews from Middle East and Northern Africa). The first Jewish settlers in America where Sephardic and organized their congregations in New York and Philadelphia. Most of the Jews in Israel are now Sephardic, particularly Mizrachim.

Ashkenazi (“Germany” from Hebrew) means the areas of land alongside the Rhine River. German tribes long time ago resided in these areas. Most of the Jews living now in America are Ashkenazi, as they are descendants of those big groups of Jews, who migrated from Germany in 1800s.
And due to this difference in locations and surroundings of Jewish people in different areas, where they lived, Ashkenazi and Sephardic Jews different food eating traditions developed.
One of the main Ashkenazi and Sephardic Jews different food eating traditions is that Sephardic food is more exotic, while Ashkenazi food is a lot more familiar and casual, for instance, traditional Ashkenazi food is gefilte fish or matzo ball, while Sephardic common foods are hummus and shakshuka.
Ashkenazi cooking traditions are less influenced by local cuisines, than Sephardic food cooking traditions. Sephardic Jews are mostly living according to Orthodox Judaism laws. Its is easy to notice Ashkenazi and Sephardic Jews different food eating traditions during such holidays, as Passover, when Sephardic Jews are allowed to eat corn, rice, beans and peanuts (Ashkenazi don’t eat such products during Pesach). Sephardic Jewish cooking traditions are more integrated with local cooking traditions.

So where do the Ashkenazi and Sephardic Jews different food eating traditions come from? The main reason for such differences lies in location and the weather conditions. Ashkenazi Jews live in colder regions, such as Russia, Germany, Eastern Europe, and Sephardic Jews live in such warm areas as Morocco, Spain and Portugal, and other Mediterranean countries. For this reason, in colder areas the Jewish cuisine has to be more nutritious and heavier. At the same time, in Ashkenazi cooking you will usually see a lot of meat, pastry, bread, potatoes, pickled products, and so on. The sunny weathers of Mediterranean countries cause the use of such products, as fruits, spices, fresh vegetables, fish and other in Sephardic cooking. Use of such products in cooking makes meals a lot healthier, and at the same time more bright and colorful.

In some sense Ashkenazi and Sephardic Jews difference in food eating traditions is not as significant, as it might seem. For example, there are some dishes, which are the same for both Ashkenazi and Sephardi, but they might be called differently  and are cooked with minor variations (like special spices and flavors or different way of cooking the same ingredients).
And it’s not only the Ashkenazi and Sephardic Jews different food eating traditions that make the Jewish cuisine so varied, as nowadays Jews live all over the world in many different countries. Their cooking is slightly influenced by the countries they live in. Visiting Jewish homes around the world you would definitely be able to see Jewish dishes cooked with Moroccan or Russian flavor, Polish or American traditional products, but the taste of Jewish dishes is always delicious, no matter, Ashkenazi or Sephardic Jews cooked them.

Jewish Food

Friday, January 8th, 2010

Jewish traditions come from many years in history and Jewish food, therefore, is very diverse. Over many centuries of the development of Jewish nation, Jewish food traditions have evolved and formed the traditional Jewish food and dietary traditions and laws, known in the world as Kashrut (or eating kosher).

Kashrut is a Jewish way of making eating not just a physical pleasure, but more a spiritual thing. It is a way that Jews use to follow Torah and live a Jewish life, as well as to show that you are a Jew. Jewish people believe that eating a very significant effect psychologically, physiologically and spiritually. Following kashrut and keeping the Jewish dietary laws causes you to think and make a choice every time you put something in your mouth. Jewish food traditions are passed from one generation to another.

It is wise to say that Jewish food traditions have been affected by the geographic positioning – as Jewish people live all over the world, as well as local agriculture and economics, but Jewish food is a lot more traditional and a lot more meaningful, than any other national food in the world.

Jewish food varies in style and is different for Jewish people from different areas:
• Ashkenazi – Jews that live in Central and Eastern Europe. Jewish food from these areas is usually characterized by a lot of various seasonings in a special style with sweet and sour flavor. Dishes from these areas are usually sweeter;
• Sephardic – Jews that are Iberian Jews descendants (Jews from Balkans, Italy, Turkey and Greece). This type of cooking usually include lots of herbs, olive oil and spices that are traditional to these areas, as well as lots of such fruits and vegetables, as lemons, tomatoes, ginger, garlic, cumin and other;
• Mizrahi – Jews from North African countries, such as Tunisia, Morocco, Algeria, as well as Syria, Iraq, Lebanon, Yemen, and even Indian Jews;
• Jews from Israel adapted most of these cooking traditions, also adding the Middle Eastern flavor, creating the Jewish fusion cooking style;
• Jews from Central Asian countries also have distinctive cooking traditions in Jewish food.
Following kashrut requires Jewish people to understand the Torah and its meaning. Here are the major Jewish food laws that Jews should follow:
1. Animal, bird and fish meat in Jewish food. Has to be ruminant with split hooves (like cows, goat, sheep). Pig is not kosher. Birds that come from prey are not kosher, kosher birds include chickens, geese and ducks. Tuna, founder and salmon, as well as other sea creatures that have scales and fins are kosher. Squids, shellfish, whales meat is not kosher.
2. Slaughtering of an animal or bird should be performed according to Jewish laws, called shechita.
3. Animal or bird, in order to be kosher, should not have one of the 70 different categories of injuries and diseases, called treifot.
4. Some fats, called chelev, are not allowed for eating. Meat should not contain blood. Sciatic nerve has to be remover in each of the animal legs, as well as all surrounding fat.
5. It is not allowed to mix milk and meat (animal or bird) in Jewish food in either eating or cooking.
6. Tithes should be separated from all crops, such as barley or wheat, and fruits.
7. Milk products are only kosher, if they come from a kosher animal.
From these rules and traditions in the Jewish food we can see that keeping kosher is mostly about discipline and self-control. Eating is an important spiritual and psychological part of Jewish tradition, so Jewish food habits are important for any Jew in the world.