S.5 # 9 | Kosher it up!

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In this yummy episode, I recount my experience at chef Chanie Apfelbaum's kosher cooking demonstration. I share the knowledge I acquired regarding cooking kosher meals and I sprinkle some useful information about food blessings and the story of Purim. Below you will find three complete recipes that I mention in the episode, as well as names of Apfelbaum's cookbooks and ways to find this chef on social media.

Chef Chanie Apfelbaum's cookbooks:

Millennial Kosher

Totally Kosher

website: https://busyinbrooklyn.com

Instagram: @busyinbrooklyn

For my photos from the demonstration, visit my Instagram and TikTok @lovetohealpodcast

Recipes:

Jeweled Hummus:

Ingredients:

2 cloves garlic

¼ cup + 1 Tbsp lemon juice

2 tsp kosher salt

½ tsp cumin

1 cup tahini paste

½ cup ice water

2 cans chickpeas, rinsed and drained

Toppings:

3 Tbsp each: raw pistachios & slivered almonds

1 large carrot, julienned

1 Tbsp grapeseed oil

2 Tbsp grapeseed oil

2 Tbsp sugar

Juice of 1 orange

2 Tbsp olive oil

1 large onion, thinly sliced

¼ tsp each cardamom, cumin, turmeric, cinnamon

½ tsp salt

3 Tbsp pomegranate seeds

Rose petals, zaatar, olive oil (optional)

Instructions:

1. Hummus: Blend garlic, lemon juice, salt, cumin, tahini, and saffron water in  a food processor until smooth. While running, add ice water. Blend chickpeas until creamy. Adjust seasoning and consistency as needed.
2. Toppings: Saute carrots in grapeseed oil for 5 minutes, then add sugar and orange juice, cooking until glazed. Caramelize onions in olive oil for 20 minutes, then stir in spices and salt.
3. Assemble: Spread hummus in a shallow dish, creating a well in the center. Top with onions, carrots, nuts, and pomegranate seeds. Garnish as desired.

Arayes Board:

Ingredients:

1 small onion, chopped

2 cloves garlic

½ cup parsley

1 ½ lbs ground beef

1 tsp each: cumin, allspice, salt

½ tsp pepper

6 pitas

Grapeseed oil

Instructions:

Blend onion, garlic, and parsley in a food processor. Mix with meat and spices. Fill each pita half with ⅓ cup of meat mixture, flattening evenly. Grill cut side down for 5 minutes, then 5 minutes per side. Finish in 400 degrees F oven if needed, until meat reaches 160 degrees F.

Serve with hummus, tahini, Israeli pickles, Israeli salad, red cabbage slaw, sumac onions, harissa, and amba

Marbled Halva Mousse 

Ingredients:

8 oz whipped topping, thawed

½ cup tahini   

3 Tbsp silan or honey

1 tsp vanilla extract

Sea salt, to taste

¼ cup chocolate chips

Shredded halva, pistachios, raspberries (option for topping)

Instructions:

Whip topping until stiff peaks form

Gently fold in tahini, silan, vanilla, and salt

Melt chocolate chips and fold into half of the mousse

Pipe vanilla and chocolate mousse into cups, either side by side in one bag for a marbled effect or layered separately

Top with halva, pistachios and raspberries 

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