The Jewish Advocate reports that Whole Foods in Brighton will be hosting a “Kosher Day” on Sunday, September 12 from noon to 3PM, featuring “activities and food tastings.” Rabbi Shmuel Posner of Greater Boston Chabad will be available to answer questions and “lead kosher tours of the store.” Sounds like it’s worth a visit, even if just to learn more about that funny Shield-Star-K that’s on several of their store-brand products.

This is what the “Pareve Magic” category is all about. If you enjoy Ben & Jerry’s “Cherry Garcia” or J.P. Licks’s “Cherry Garciaparra,” you’ll love Double Rainbow’s “Very Cherry Chocolate Chip.” And even better, you can love it after your favorite fleishig meal — it’s a “Soy Cream.” Big cherries and chunks of chocolate permeate this delicious dairy-free dessert — if you weren’t told it was pareve, you wouldn’t know. Available (if you’re lucky) at area Trader Joe’s.

I recently lamented the lack of Ortega-brand seasoning packets at area Shaw’s Supermarkets. I lament no more: Cirelli Foods of Middleboro (earlier reference) carries bulk packages of Ortega Taco seasoning mix (OK-certified). One 9 oz. package is enough to season 10 lbs. of ground beef, and costs a scant $3.38. Compare that to the Butcherie’s $1.19 price tag for a single-use packet which seasons 1 lb. of beef.

Fellow YIBer Emily Stein was profiled in Sunday’s Boston Globe (local archive copy); her Sweet Satisfaction candy store (Arcade Building, Harvard Street, Brookline) is the latest addition to Boston’s kosher scene.

I’m quite partial to their chocolate-covered glazed fruit and chocolate-covered pretzels… both pareve! If you’re in a milchig mood, the truffles aren’t to be missed.

(If you missed it, here’s the Brookline Tab’s writeup)

In this week’s Kosher Today newsletter (locally archived copy), there’s encouraging news about one of our long-shot Wish List wishes. Nope, it’s not pareve chicken… it’s kashrut standards. Rabbi Sholem Fishbane of the CRC “has agreed to coordinate a revitalized AKO,” the Association of Kashrus Organizations. Originally convened “to solve common problems, share information…, and to project a united voice on kashrus,” the group will meet after Kosherfest in the New York headquarters of the Orthodox Union.

On the agenda:
* a universal definition for foods not requiring certification (”Category 1″)
* a plan for emergency kashrus situations
* basic guidelines for minimal, mutually acceptable standards

The agenda items sound promising. I’m going to try to find out more from the folks involved — especially which agencies are members — and I’ll report anything I dig up.

The other day, for our multi-reason celebration, a friend of ours brought a new snack — Shapes of the Cape by the Cape Cod Potato Chip Company, a division of Lance®. Ordinarily, this wouldn’t be such a big deal at all, but these cheese snacks (in the shapes of lighthouses, whale tails, seagulls, and seashells) had two interesting marks on the package — 1) in ginormous writing (okay, maybe not quite ginormous) the package said made with real Cabot cheddar, and 2) a prominent OU-D. You are now thinking, “Hey Jon, I didn’t know Cabot cheddar was supervised by the OU.” And I’m thinking, “Neither did I.” So, an inquiry has been sent and a response is awaited. Stay tuned for more information. In the meantime, enjoy your new bag of Shapes of the Cape.
Thanks for waiting — here is the OU’s response:

Dear Jonathan,

Thank you for checking with the OU on your Kashruth question.

The following is certified kosher dairy when the OU-D appears on the label.

Label Name	Symbol	Brand Name
Shapes Of The Cape Cheddar Crackers	OU-D	Cape Cod

The cheese used for this product is certified kosher dairy by the OU and is not available for consumer use.

Please don?t hesitate to contact us again should you have any further questions.

With best wishes for a joyful, peaceful and healthy summer season, we remain

Sincerely,

The Web (be) Rebbe

First — let me get this out of the way — the Alle Processing/Meal Mart web site is the most idiotically-designed site I’ve ever seen. Ever. The amateur they had build the site chopped up giant images into 156 smaller images and pieced them all together into a single page. Any design guru will tell you that’s just plain stupid — a visitor’s web browser will have to open up over 156 HTTP connections to request all those images. The creation of connections takes time above and beyond that of actually transferring the data. Plus– pages made entirely of images cannot be effectively indexed by search engines. And on top of it all, folks with limited or no sight, using special browsers that read web text, can’t get any useful content from an image-only site.

But I digress.

I’m really here to rant about the meat itself. I’m coordinating the Young Israel of Brookline barbeque (scheduled for August 29, 10-2, nudge, nudge), and we’ve been getting prices for glatt hamburgers and hot dogs. The best price we have is for Alle Processing hamburgers (the folks who make Meal Mart products), so I wanted to try them out before buying. I bought a 1-lb. package of Meal Mart ground beef, formed it into four hamburgers, and cooked them up. First thing I noticed is that the meat weighed less than 16 ounces… more like 12 ounces. Second thing I noticed was that it had many more white spots in it than meat I’m accustomed to (more fat). Third thing — when cooked, all that fat melts away, leaving a burger weighing a whopping 2/3 less — from 3 oz. down to 1 oz. They tasted fine, but were quite greasy.

Has anyone had similar experiences with Meal Mart or Alle Processing products?

I’ve read plenty of marketing materials from the big kashrut organizations on why companies should get their products certified and the process around getting certification, but I just read a very in-depth article from a manufacturer’s perspective on both the ins-and-outs of kashrut (and halal) and the implications of religious supervision on food production. A four-year-old article (Food Technology Magazine, July 2000), but definitely worth the read.

A classic quote: Meat from improperly slaughtered animals or from road-kill is also forbidden.

In the Kosher Konversions Dept.: Chef Rick Bayless, whose classic 1987 cookbook was described as “the greatest contribution to the Mexican table imaginable” and whose peculiar facial hair still baffles me, offers a selection of his best recipes on FronteraKitchens.com. As the theme of Sarah’s recent birthday party was Mexican (props to Tovah and Moshe for a wild pinata), I took the opportunity to try a couple of Rick’s recipes. The first was an hors d’oeuvre — Modern Mexican Bruschetta.

I was a bit uncertain of its ultimate success due to the prominent status of prunes in the recipe, but luckily it was a big hit (otherwise why would I be posting it?). The prunes lent a perfect sweetness, and coupled quite well with the garlic and lime juice. To offset those intense flavors, I spread cream cheese on the toasted baguette slices in place of the recommended “queso fresco,” which I’m certain doesn’t yet exist in the kosher world. Though more similar alternatives like farmer cheese are available, I thoguht the spreadable smoothness of cream cheese would hold things together better. For garnish, I put a small leaf of parsley on top. Below you’ll find the recipe slightly modified reflecting the above changes.

Brushcetta Moderna Mexicana
Makes about 16 bruschetta, enough for 8 to 12 as a pass-around appetizer

* 8 ounces (about 1 1/4 cup) pitted prunes
* 2 tablespoons olive oil, plus a little more for drizzling on the finished bruschettas
* 3 tablespoons lime juice
* 2 garlic cloves, peeled and finely chopped
* Salt
* A 22 to 25-inch baguette (try a whole grain one that’s about 3 inches in diameter)
* 8 oz. cream cheese
* A few tablespoons chopped fresh herbs (parsley, thyme, marjoram, oregano and the like)
* Freshly ground black pepper

1. Place the prunes in a small bowl and add enough very hot tap water to just cover them. When soft (about 1 hour), pour off any excess water and mash to a coarse paste with a fork, though your life will be much easier if you just throw it all into a food processor and whiz away. Stir in the olive oil, lime juice and chopped garlic. Taste and season with salt (usually about 1/2 teaspoon).

2. Cut the baguette on a diagonal into 1/4-inch-thick slices. Toast in batches on both sides, under a broiler (for 1 - 1.5 minutes) or using a toaster. If prepared to serve right away, continue immediately with the next step and serve. Otherwise, let the toasts cool so they maintain their crispness and don’t get soggy from the cream cheese.

3. Spread a bit of cream cheese on each slice and add a dollop of the savory prune salsa. Drizzle with a little olive oil, then sprinkle with the fresh herbs and black pepper. Serve to your guests’ delight.

We’ve lauded the fine mozzarella products from Cappiello on the blog in the past, but it looks like our local Trader Joe’s has an “off” batch of the 1 lb. blocks. We tried making pizza with it last week, but it was so soft that it couldn’t possibly be shredded — the normally firm and stringy cheese was practically a paste. Even freezing the cheese wasn’t enough to make it shreddable. So, be cautious — don’t buy three pounds at once like us.

KBlog reader Joshua wrote in today to tell us about a new site — ruelafayetteinc.com — selling gourmet French products, all kosher. While noting that the site needs better product photos and clearer descriptions (with complete hashgacha information), their collection of products is pretty good: oils, caviar, cakes, candies, tea, and foie gras. (I’m particularly interested in their kosher truffle oil, which I haven’t seen before.)

And while we’re on the subject of nuts, Joshua also informs us that the macadamia nut oil available at macnutoil.com is kosher. According to James Hopkins, Operation Manager:

The Kosher Certificate is issued by The NSW Kashrut Authority Inc. by Rabbi Moshe D. Gutnick under the auspices of the Sydney Beth Din & the Yeshiva Rabbinate
PO Box 7206
Bondi Beach NSW 2026 Australia.
PH: 61 2 9365 2933
Fax : 61 2 9365 0933
Web: www.ka.org.au

For those of us who couldn’t commit to an entire case of gourmet cheese, GourmetFoodStore.com is once again offering kosher cheese by the piece. Currently, Roquefort (cheese info) and Mimolette (cheese info) are available, but others may be on the way depending on demand.

And that’s where we, the kosher consumers, come in. GFS would like to know what our preferred cheeses are, so they can properly stock individual pieces — please let them know!

While Jabbett and the Missus where living it up at Rami’s, I spent the better part of last night trolling the Upper East Side for any–any–bite of kosher food. I ended up settling for mini-chocolate chip cookies, purchased from a vendor in the 59th Street subway station.

All those blocks of street vendors, and not one of them sold even a bag of hekshered peanuts! And it’s not like we’re talking downtown Chicago, here. This is New York City, and a part of the city known for its (affluent) Orthodox community at that.

Let me be the first to offer a suggestion for Kosher Wish List 2005: Quick, easy and attainable kosher fast food in largest Jewish metropolis outside of Israel.

We had dinner at Rami’s tonight… forgot how good freshly fried falafel can be. And their sauteed chicken & onions is excellent on top of hummous.

Wouldn’t it be great if they were open on Saturday nights?

Spurred by an episode of Michael Lomonaco’s “Epicurious” show about “American Rustic” cuisine, I tried two new recipes this past Shabbat, both of which worked out pretty well (assuming my gracious guests weren’t lying). One of the greatest culinary challenges I encounter on a regular basis is serving food at its peak readiness during Shabbat (especially lunch); so, from now on, I’m going to try to add Shabbat-related tips where appropriate.

The first recipe (featured on that episode) was Madeira-Glazed Shallots. This is an intriguing side vegetable, full of sweet oniony flavor, but mellowed by the addition of savory chicken broth.

ADJUSTMENTS
I split each whole shallot into two, which shallots lend themselves to naturally. I used Fleishmann’s pareve stick margarine instead of butter, and Kedem New York Port instead of Madeira. I’m told that kosher Madeira exists, but I didn’t bother to look for it; and despite what I’ve heard about Kedem’s Port, the flavor it imparted was quite pleasant. After simmering for over an hour, I was disappointed with the unthickness of the liquid (it was supposed to be a glaze, after all), so I added one teaspoon of corn starch mixed with one teaspoon of cold water.

SHABBAT ACCOMODATIONS
I prepared the shallots on Thursday night, and left it in the fridge overnight. Erev Shabbos, I put the shallots on our warming tray (high setting), and by dinner, they were perfectly warmed and ready to serve.

The second recipe (from the Epicurious website but not that episode), was Potato Portobello Gratin (photo). Though the preparation took some effort and extra time, this dish was consumed quickly and thoroughly. I like the suggestion from the recipe reviews to add cheese between the layers — definitely something I’d try for a milchig/vegetarian meal.

ADJUSTMENTS
I followed the recipe pretty closely, except for halving it (full recipe makes 10 servings). Also, the recipe calls for a 13×9x2-inch glass baking dish; I used my large oval Corningware baking dish, which is shorter and deeper.

SHABBAT ACCOMODATIONS
Did everything but the baking on Thursday, refrigerated overnight, then baked as specified late Friday afternoon. Covered it with foil before putting on the warming tray just before lighting candles.

One balmy night in the summer of ‘98 six brave souls dared to break their youth orchestra’s curfew and attend a theatrical performance at the legendary Sydney Opera House. After the final curtain, our merry band of misfits proceeded to get horrifically tipsy on Aussie-style mudslides (think ice cream sundaes topped with booze instead of fudge), thus whetting our heroine’s palate for kahlua.

Sadly, the love affair was not meant to be. A few months later I decided to go all Torah-happy–and would you believe that, six years later, the prank’s still going strong?–and kahlua lost its OU hashgacha. I turned my interests to other things, and, somehow, managed to move on.

That is, until last Monday, when I chanced upon one of Arizona Ice Tea’s newest releases: the Kahlua Cappuccino Shake. Normally I hesitate to try the kosher remakes of treyf goodies, figuring why mess with the memory, but for whatever reason I decided to give this beverage, certified by the OU, a shot.

What a mistake! My drink was thick and chalky with a painfully bitter aftertaste. I learned my lesson–don’t screw around with the memories of your heathen-like youth. If you’re looking for a coffee fix, stick with the Frappuccino, which gives you far more bang for your (Star)buck.

Goodness, I’ve been quite a blog slacker, and not for lack of quality material. Anyhow, I’m trying to get back into the swing of things, especially now that my wife has a beautiful new iBook G4 laptop with which I can compose my posts, and from any room in the apartment, no less.

Well, last Friday, while visiting the Butcherie (see that La Briute post), I noticed they’re now carrying Barkanit cheese from Israel. I had a chance to try two Barkanit varieties — Tavor and Shahat — several weeks ago by ordering from iGourmet.com (see link at right).

Both are made from a blend of goat’s milk and sheep’s milk, and are real treats — definitely more intense than the typical Brie/Camembert types that are commonly available.

Buy a couple cheeses, a bottle of crisp white wine, some water crackers, and maybe a bunch of grapes… then turn a warm summer evening into a fine culinary experience — and support Israel while you’re at it.

I don’t want to reprint the entire article, for reasons both logistic and legal, but I do want to direct your attention to the following article in today’s New York Times: Keeping Kosher, Greek Style, at the Olympics.

The article begins: THERE has already been an opening ceremony here in the host city of this month’s Summer Olympic Games.

Last Sunday, Rabbi Mendel Hendel glued a mezuza to the doorway of the only kosher restaurant in Athens and the kitchen soon sent out the first bowl of hummus.

The restaurant is called Kol Tuv, Hebrew for “everything good,” said Rabbi Hendel, one of the operators of the place.

He and his partners are hoping to draw from the thousands of tourists who will visit the Olympic Games, which begin Aug. 13 and end on Aug. 29. The restaurant, at 4 Normanou Street, is in the heart of the Monastiraki section, just below the Parthenon.

If only restaurateurs with that initiative would realize that there are permanent populations in Philadelphia and Washington, DC, for example, that would love to have a good restaurant locally.