The results of this year’s Boston Area Kosher Community Survey are now available! Three hundred individuals took the time to share their opinions and suggestions. To get a copy of the survey results, visit kosher-community-surveys.com.

If you have any questions about the survey, please contact Neil Rosenbaum at boston@kosher-community-surveys.com

Some peculiar kosher-themed eBay spottings this week:

Someone’s old bottle of Magen David wine … “sweetened with excess sugar”

1920s era boxed Rokeach Kosher Soap … with Yiddish/English text. At $3.25, may actually be cheaper than a new bar of pesadik soap!

SS United States Kosher-Milchig Platter … bidding begins at only $125!

1955 RMS Mauretania Kosher Menu … to round out the kosher cruise line offerings.

In case you’re into that sort of thing:

I also have some very cute pics of DH frying crepes in his pajamas, but he probably wouldn’t want me posting those on the internet.

Before going kosher, I never really had access to a butcher. The supermarket was our only source of meat, and it was already portioned and wrapped by the time I got to it. So we enjoyed plenty of ground beef, lamb chops, family-pack filets mignon from Costco, pork chops, chicken breasts, rotisserie chickens, and the occasional pot roast or roast beef. All delicious, don’t get me wrong, but rarely off the beaten path. When you’re kosher, though, you’re suddenly limited, not just to certain animals, but only to the front quarters — and then how many rib steaks can you really eat?

Well, the answer is “a lot,” but that’s not my point. There’s a wide array of other meat cuts to experience, most all of which are easier on the wallet. We’ve been together, you and I, for a few such experiences so far — hangar steaks, oven-smoked ribs — and I’ve developed two more loves in the past year: short ribs and skirt steaks. Slow cooked with aromatic vegetables, herbs, and plenty of red wine, short ribs emerge fork-tender and incredibly juicy — and at an economical price. Now that winter’s (mostly) over, it’s grilling season, and skirt steaks are king in my kitchen. They’ve got great beefy flavor, just the right amount of chew, and they cook to medium rare in no time since they’re thin.

Take this already tasty cut to a sublime level with the following espresso-chile rub. It’s courtesy of Bobby Flay — hardly my favorite TV chef — but he got it right with this one. Rub it all over your steaks and grill to your preferred doneness. This recipe is sufficient for six skirt steaks, and feel free to experiment with different combinations of chile powder, using ancho as your base.

ESPRESSO-CHILE RUB
1/4 cup ancho chile powder
1/4 cup finely ground espresso or instant espresso powder
2 Tbsp. Spanish paprika
2 Tbsp. dark brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. ground black pepper
1 Tbsp. ground coriander
1 Tbsp. dried oregano
2 tsp. ground ginger
2 tsp. chile de arbol powder

Combine all ingredients in a bowl and transfer to a container with a tight fitting lid. Can be made well in advance and stored in a cool, dark place.

Since I went kosher, I haven’t been able to make a great meatball. They’ve often been decent, but end up too soft or too dry or not the right flavor. With a couple pounds of ground beef in the fridge, I decided it was time to get it right. I started with my culinary bible, Cook’s Illustrated’s The New Best Recipe, whose meatball recipe included, unsurprisingly, buttermilk and parmesan. Upon eliminating those ingredients, my challenge was to keep the meatballs moist and replace the salty umami-ness of the cheese. I got a few ideas from the last recipe on the slumbering Kosher Vegan Lasagna blog, and ultimately substituted broth for the buttermilk and added some savory worcestershire sauce.

Though the meat mixture felt a little loose, these meatballs fried up solidly without being tough, and the flavor was very balanced. Finally, a meatball I can be proud of!

MEATBALLS
Makes fourteen meatballs total, 3-4 servings

• 1/2 cup chicken or beef broth
• 1/2 cup fine fresh bread crumbs
• 1 lb. ground beef
• 1 large egg yolk
• 1 Tbsp. olive oil
• 1 clove garlic, crushed
• 2 shallots, minced
• 1 Tbsp. Italian seasoning
• 1 Tbsp. pareve worcestershire sauce
• 3/4 tsp. kosher salt
• 1 1/2 cups vegetable oil

Combine bread crumbs and broth; let soak 10 minutes, stirring once or twice.

In a large skillet, heat olive oil over medium heat and saute garlic and shallots until soft, 5 minutes.

Combine beef, egg, Italian seasoning, worcestershire sauce, and salt in a large bowl. Add skillet contents and moistened bread crumbs. Mix with fork until smooth.

Add vegetable oil to skillet (approximately 1/4-inch high) and reheat several minutes over medium.

Meanwhile, form 3-tablespoon measures of meat into balls; use a #24 ice cream scoop for convenience.

When oil is hot, add meatballs and fry for ten minutes, turning often to cook all sides.