Happy Chanukah - The Jewish Georgian

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Page 36 THE JEWISH GEORGIAN — KA Kosher Korner The Atlanta Kashruth Commission is now publishing a Kosher Guide to Atlanta. The guide, which will have listings of kosher symbols, establishments, caterers, wines and liquors, ice cream facilities, and more, is free with AKC membership. Visit kosheratlanta.org for details, or call 404-634- 4063. Here is an excerpt from the guide’s fish page: There are two considerations to be concerned about when purchasing raw fish. One needs to establish that the fish is of a kosher variety. One cannot simply go by the name a store uses for a particular fish and assume it is a kosher variety. All kosher fish must have kaskeses, a type of scale. Not all types of scales on a fish are considered kaskeses. The scale must be a From page 35 BY Rabbi Reuven Stein type that can be removed from the fish without ripping the skin. It is not necessary to check for a fin, because all fish that have scales have fins. One only needs to see one scale. It’s virtually impossible to tell a kosher fish from a non-kosher fish once all the skin has been removed. (Salmon is one possible exception, because of its unique color, but the AKC policy is to accept fish, even salmon, only if a scale is visible.) There are kosher fish lists available from crcweb.org and kashrut.com. The lists are not totally accurate for the South, as names of fish may differ Kosher Affairs RECIPES cups, which match the disposable silverlook flatware I purchased at Sam’s. These items are dishwasher safe—perfect for a holiday crowd! Visit www.KosherEye.com, and “see all that’s new in kosher.” Visit often, sign up for our newsletter, and share your thoughts. Tweet with us at twitter.com/koshereye, and “Like” us on Facebook.com/KosherEye. What’s cooking? Email kosheraffairs@gmail.com. This column is meant to provide the reader with current trends and developments in the kosher marketplace and lifestyle. Since standards of kashruth certification vary, check with the AKC or your local kashruth authority to confirm reliability. Leek Fritters (Or shall we say leek latkes?) Adapted from Plenty by Yotam Ottolenghi This recipe has many ingredients, but the batter is easily assembled. Makes 8 fritters. 3 leeks (1 lb. trimmed weight) 5 shallots, finely chopped 2/3 cup olive oil 1 red chili, seeded and sliced 1/2 cup parsley, finely chopped 3/4 teaspoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1 teaspoon sugar 1/2 teaspoon salt 1 egg white 3/4 cup + 1 tablespoon self-rising flour 1 tablespoon baking powder 1 egg 2/3 cup milk 4 1/2 tablespoons unsalted butter, melted Cut the leeks into 1” thick rounds; rinse and dry. Sauté leeks and shallots in a pan with half the oil until soft, about 15 minutes. Transfer to a bowl, and add chili, parsley, spices, sugar, and salt. Let cool. Whisk egg white to soft peaks and fold it into vegetables. In another bowl, whisk flour, baking powder, egg, milk, and butter to form a batter. Gently mix this into the egg white and vegetable mixture. Warm two tablespoons of oil in a frying pan over medium heat. Spoon or scoop about half the mixture into the pan to make four large fritters; fry for 2-3 minutes per side, until golden and crisp. Drain fritters on paper towels. Repeat, adding oil as needed, until the mixture is used up. Serve warm with the sauce (recipe below) on the side, if desired. Parve version: Use parve soy or rice milk, and parve margarine SHER LIVING November-December 2011 from region to region. The next concern with purchasing raw fish is that the kosher status may have been compromised by the use of non-kosher knives and cutting boards. If one is buying the fish whole, it can be purchased anywhere. This is true even if the fish was previously gutted. Even though a non-kosher knife might have been used to gut the fish, the knife will not have come in contact with the edible part of the fish and would not affect the fish’s kosher status. If fish with a hechsher is unavailable: One can bring one’s own knife and oversee a non-kosher facility cutting kosher fish on clean paper, making sure the fish is not compromised by the facility’s knives or equipment. One can have a non-kosher facility do a special cleaning of the knife it will use, to remove all fish oil and fat. First, the knife should be sanitized, and then the consumer should inspect the knife to ensure that it is totally clean, and there is no oiliness on the side of the knife. Then, after having the facility put the fish on clear paper, the consumer Fitter Sauce 1/2 cup Greek yogurt and 1/2 cup sour cream 2 garlic cloves, crushed 2 tablespoons lemon juice 3 tablespoons olive oil 1/2 teaspoons salt 1/2 cup parsley leaves, chopped 2 cups coriander leaves, chopped Put all ingredients into the bowl of a food processor. Process until uniform green, then set aside. For parve sauce, substitute 1 cup soy based parve sour cream for both yogurt and dairy sour cream. —————- Surimi Crab Cakes with Red Pepper Mayonnaise Adapted from Kosher Revolution by Geila Hocherman and Arthur Boehm Serves 4-6 as a starter. 1 12-ounce package kosher surimi crab sticks* 1 1/2 teaspoons Old Bay seasoning 2 tablespoons mayonnaise 1/4 cup chopped parsley or cilantro 1/2 cup breadcrumbs 1 large egg, beaten 1 teaspoon mustard 1/4 cup scallions 1/4 cup roasted red pepper, diced Kosher salt and freshly ground pepper 3/4 cup panko crumbs 1/3 cup canola or grapeseed oil In a medium bowl, combine the first ten ingredients. Form four 3-inch patties and transfer to flat dish. Spread panko in another dish, and coat patties on both sides. Return patties to first dish, and refrigerate a few hours or overnight. Heat the oil in a fry pan over medium heat, add patties, and sauté, turning once until golden brown. Drain on paper towels; serve warm with red pepper mayonnaise (recipe below) on the side. should supervise the cutting of the kosher fish. After the fish is cut with a non-kosher knife under the consumer’s supervision and brought home, it should be thoroughly washed, and any cut surfaces should be thoroughly scraped with a kosher knife’s edge. All sushi requires kosher certification. The four kosher Krogers and Toco Hill Publix have kosher sushi. Recently, there has been a concern about worm infestation in certain varieties of fish. One should check with one’s rabbi for further information. Pre-cut raw fresh fish with a hechsher is available at the four kosher Krogers, Toco Hill Publix, and two Whole Foods stores. Consumers should look for the AKC kosher symbol on the fish package. Large orders of fish for caterers can be arranged through Inland Seafood, 404-350-5850. Rabbi Reuven Stein is director of supervision for the Atlanta Kashruth Commission, a nonprofit organization dedicated to promoting kashruth through education, research, and supervision. Red Pepper Mayonnaise In processor, blend 2 peeled and seeded roasted red peppers and 1 cup mayonnaise until smooth. * Kosher surimi is available at Toco Hill Kroger, Publix, and Kosher Gourmet —————- Temple Emanu-El Brisket Adapted from The Brisket Book by Stephanie Pierson This brisket is a classic! Serves about 8. 1 4-5 pound beef brisket 2 teaspoons garlic powder 1 teaspoon paprika Kosher salt and freshly ground black pepper 4 large onions, peeled and cut into eighths 2 14–ounce cans jellied cranberry sauce, sliced Sprinkle both sides of the brisket with garlic powder, paprika, salt, and pepper. Tightly cover the brisket with plastic wrap, and refrigerate for 2 days. Preheat the oven to 500 degrees. Unwrap the brisket, place it in a roasting pan, and roast for 20 minutes on each side. Remove the pan from the oven and decrease the temperature to 350 degrees. Place the onions under and around the brisket, then cover the top of the meat with the cranberry sauce slices. Tightly cover the pan with heavyduty aluminum foil, and cook until fork-tender, about 3 hours. Remove the pan from the oven and allow the brisket to cool. Transfer the brisket to a cutting board, trim the fat, and slice the meat against the grain to the desired thickness. Return the slices to the pan, overlapping them at an angle so that you can see a bit of the top edge of each slice. Cover the pan with foil, and refrigerate overnight. The next day, remove any congealed fat from the top of the sauce. Heat the brisket, covered, at 350 degrees for 20 minutes, then, uncovered, for another 20 to 30 minutes, until hot and the sauce has reduced a bit. Serve with the sauce.
November-December 2011 THE JEWISH GEORGIAN — KASHER LIVING Page 37 YOU NEED TO KNOW... During the last 60 years, meter for meter, person for person, no other nation has done more for the betterment of the health, economic, and technological advancement of the world population than Israel. It is a story, although critically important, that is not heralded and largely remains unknown. We plan to present some of these unbelievable accomplishments in an attempt to disseminate the heart and soul of what and who Israel really is. THE MOUTH MAY GIVE THE ANSWER. The potential of health applications in the regenerative capabilities of stem cells is an area of scientific research that is the focus of much interest and discussion. The research, however, is complicated by certain religious, moral, and safety considerations in the use of the potent embryonic stem cells. Since stem cells derived from adults have presented certain limitations, there is a constant investigation of sources for these cells from sources other than embryos. Researchers at Tel Aviv University may have identified such a source. Professor Sandu Pitaru, of Tel Aviv University’s Goldschleger School of Dental Medicine, says science’s answer could be found in our mouths. Recognizing that stem cells of oral mucosa, the membrane that lines the inside of our mouths, do not seem to age along with the rest of our bodies, Professor Pitaru and his associates have turned their attention to this area of the body to seek answers. An article in Israel21c quoted Pitrau as saying, “Wounds in the oral mucosa heal by regeneration, which means that the tissue reverts completely back to its original state.” The article added: “Professor Pitaru set out to determine if oral mucosa could be a source for young, fetal-like stem cells with this unique healing ability. Even when obtained from an older patient, he says, these stem cells still have properties of young or primitive stem cells – which have a high capacity to be transformed into different tissues.” WEIZMAN INSTITUTE IS THE TOPS. The Scientist, a monthly magazine of life science, recently published its annual survey of the “best places to work in academia.” At the top of the list for those institutions located outside of the United States was the Weizman Institute of Science in Rehovot, Israel. See YOU NEED TO KNOW, page 40
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Happy Chanukah - The Jewish Georgian

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