January-February 2012 - The Jewish Georgian

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Page 40 THE JEWISH GEORGIAN — KASHER LIVING January-February 2012 Kosher Affairs From page 39 These are the first-ever kosher cuvees from the famed Champagne region and are outstanding additions to the growing availability of kosher spirits. Joey Allaham, the owner of Solo’s parent company, Prime Hospitality Group, is planning to launch a fleet of kosher food trucks. How we would love one of these rolling around Atlanta. ————— One more Kosherfest note: I had the pleasure of meeting cookbook author, magazine editor, website owner, and fellow foodie Leah Schapira, and I received a copy of her new cookbook, Fresh & Easy Kosher Cooking (ArtScroll/Mesorah Publications). Leah shares 170 simple, practical recipes using “ordinary ingredients to create extraordinary meals.” The simplicity of the recipes, easy-to-follow instructions, and color photos make the book a great go-to guide for everyday meals, especially for the busy or novice cook. LOCAL NEWS GrillersPride has expanded its product mix. In addition to meat and poultry, Peter Swerdlow has introduced some new ready-to-heat meals and fish, Zomick’s baked goods, and some colorcoded kitchenware items, perfect for the kosher cook. Visit Grillerspride.com, or call 770-454-8108. Kosher Gourmet has added some new items. Lydia Schloss has created a parve candy department within the store, including pre-packaged, giftable candy arrangements and platters. In addition, the store has a new Israeli chef—Julie Meni, who prepares freshly made Israeli foods on the premises, including specialties such as kubbeh; cigars; moussaka; stuffed grape leaves; fresh salads such as tabbouleh and hummus; and more. For information, call 404-636-1114. Recipes Risotto with Mushroom Ragout and Truffle Oil Adapted from a recipe by Executive Chef David Kolotkin, Solo Restaurant Makes 6 appetizers or 4 entrees Yes, risotto is time consuming to prepare, and this version is long. However, once you get the hang of it, the method is actually simple and the results are truly superb. Before you begin, have all of your ingredients ready and prepped. Mushroom Ragout: 1/2 lb. porcini mushroom, quartered 1/2 lb. cremini mushroom, quartered 1/2 lb. shallots, finely minced 2 cups chicken stock 3 ounces brandy What’s cooking? Email kosheraffairs@gmail.com This column is meant to provide the reader with current trends and developments in the kosher marketplace. Since standards of kashruth certification vary, check with the AKC or your local kashruth authority to confirm reliability. kosher salt to taste 2 tablespoons vegetable oil Risotto: 1 cup Arborio rice 3 cups chicken stock, warmed 1/2 cup diced onion, cut into 1/4’ dice 1/2 cup white wine 2 tablespoons kosher salt 2 tablespoons vegetable oil 1 tablespoon white truffle oil * Mushroom Ragout: Heat vegetable oil in pan, and gently cook mushrooms until they start to sweat. Add shallots, and continue simmering until liquid from mushrooms has reduced to “nothing.” Turn off flame, and add brandy to mushrooms. Place pan back on the heat and reduce the brandy by half. Then add 2 cups of chicken stock and reduce by 3/4. Remove from heat and reserve half of the cooked mushrooms. Set aside. Risotto: Place reserved mushrooms and all of mushroom liquid in food processor; blend until smooth. Set aside. In another pan, heat oil and sweat onions until soft and translucent. Then add the Arborio rice, and gently toast for 3-4 minutes. Using a wooden spoon or silicone spatula, stir in white wine, and let the rice absorb it while continually stirring. On low flame, stir and simmer rice and wine; then slowly start to add the warm chicken stock to the rice 1/2 cup at a time, until the rice absorbs the liquid. Keep adding the stock 1/2 cup at a time, until the rice is cooked and no stock remains. Make sure to continuously stir the rice to ensure it cooks evenly and doesn’t scorch. Season rice with salt to taste. Just before serving, add the pureed mushroom mixture to the rice, and bring it back up to temperature. Gently fold in the white truffle oil. Adjust seasonings if necessary. Place cooked risotto on plates and top with the remaining mushroom ragout. *Chef Kolotkin advises that if kosher truffle oil or fresh truffles are unavailable, just omit. ————— See RECIPES, page 42
January-February 2012 THE JEWISH GEORGIAN — KASHER LIVING Page 41 Kosher Korner COLD SEASON. People are used to making sure their food is kosher. Sometimes people have to be careful about medicinal products, as well. Many cough medicines contain glycerin, which can be of non-kosher animal origin. We recommend buying only liquid cough medicines that do not contain glycerin. If the only cough medicine available contains glycerin, some rabbinical authorities allow the user to nullify the non-kosher ingredient by mixing a teaspoon of the cough medicine with two ounces of juice or milk. Cough drops, since many of them have a good flavor and could contain non-kosher ingredients, need certification. Below is a partial list of acceptable cough drops. Cough drops that have a hechsher can be used for medicinal and non-medicinal needs. The cough drops below without a hechsher can be used for medicinal purposes only. Kroger, CVS, and Walgreens also have their own brands of cough drops that can be used when bearing an approved kosher symbol. Make sure to check the labels to ensure that they are indeed kosher. Fisherman’s Friend (Manchester Beis Din) Original: Ex-Strong, Sugar-Free, and Tooth Friendly Fisherman’s Friend (Manchester Beis Din) Cough Suppressant Lozenges Halls Breezers Sugar Free: Cool Berry Lozenge Halls Defense Sugar Free: Assorted Citrus Lozenges Halls Original: Cherry Lozenge Halls Original Sugar Free: Freshmint, Honey- Berry, Ice Blue, Mentho-Lyptus, Mountain Menthol, Peppermint, Spearmint, Strawberry, and Tropical Fruit Lozenges Luden’s OU-D Dairy Equipment Ricola Honey Herb Lozenge Ricola Honey Lemon with Echinacea Lozenge Ricola Lemon Mint Lozenge Ricola Lemon Verbena Lozenge Ricola Natural Herb (original) Lozenge Ricola Sugar Free: Green Tea with Echinacea, Lemon Mint, Menthol, and Mountain Herb Lozenges Vicks Cough Drops Menthol, Cherry —————- KOSHER FOR PASSOVER CLASSES. If any group or synagogue is interested in scheduling one of Rabbi Stein’s Kosher for Passover classes, which are conducted before Passover, call the Atlanta Kashruth Commission office (404- 634-4063) now. BY Rabbi Reuven Stein SAVE THE DATE. This year’s Kosher Day takes place April 29. —————- KOSHER ALERTS Waiora Natural Cellular Defense is not authorized to bear the AKC kosher logo and is not under AKC kosher certification. AKC certifies only those Schakolad chocolates made in the facility (excluding dipped strawberries). Other pre-packaged products must be checked individually for a kosher symbol. The facility sells pre-packaged non-kosher chocolate with bacon in it. Carefully read the kosher letter at Cowlicks Yogurt and Floats, 1100 Hammond Drive, Atlanta (770-913-0190), as not all items are kosher. Make sure to check Whole Foods Gelatos for the AKC symbol, as not all varieties are certified. KC Masterpiece Buffalo Marinade bears an unauthorized OU symbol and contains dairy. —————- KOSHER NEWS Tandoory Bread manufactured by King David Community Center, located at 5054 Singleton Road, Norcross (678-499-9693), is now kosher and parve. Classic Pita is a new AKC-approved, pas Yisroel wholesale facility. All pita breads manufactured on the premises are kosher, parve, and pas Yisroel when bearing the AKC kosher logo. The pita is available at The Kosher Gourmet. Classic Pita is located at 42 Piedmont Drive, Suite 203, Winder GA 30680. Visit www.ClassicPita.com, or call 678-254- 1383. The AKC now approves KSA products produced in the U.S. and Canada. Rabbi Reuven Stein is director of supervision for the Atlanta Kashruth Commission, a nonprofit organization dedicated to promoting kashruth through education, research, and supervision.
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January-February 2012 - The Jewish Georgian

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