This week New York City hosts two big events, New York Fashion Week (which I will report on from several shows live) and The Kosher Food and Wine Experience.
As someone who loves to eat and has a big appetite for good food and amazing kosher wines, I, like many others struggle with self-control.
Luckily, I will be attending with bestselling author and nutritionist, Dr. Lisa Young. Young has been featured with her new book recently in The New York Post and The New York Times.
We consulted beforehand on prepping myself to eat healthy, drink responsively and have a great time. Here are tips for any simcha you attend:
Remember, it’s not your last supper!! You don’t have to eat EVERYTHING – try MANY THINGS
**Do a walk through and pick
the things you love. Indulge in your favorites.
**Eat a light snack before you go. — fruit and a handful of nuts, veggies and hummus.
**Enjoy the company. You will have a blast running into old friends!
**Skip the meat on Shabbos and enjoy it on Monday instead.
**Enjoy some veggie dishes too. They are there!
Yes! Enjoy some wine! Alcohol in moderation is good for the heart…1 glass for women, 2 for men. So pace yourself…
Check out Lisa’s new book: https://www.amazon.com/Finally-Full-Slim-Permanent-Portion-ebook/dp/B07DCQ4P2J
And Speaking of Wine…
Nadiv Winery will be one of the featured wineries at KFWE.
Nadiv Winery is unique in that it was started by a French family who love Israel and its unique terroir. Nadiv means “generous” in Hebrew. The name also refers also to HaNadiv, the name attributed to Baron Edmon de Rothschild in the 19th century. The winery blends old, romantic European French winemaking traditions with modern Israeli techniques. Wines are produced in the southern Judean Hills where it produces wines with locally grown grapes.
I ❤️ Kosher — The Trendiest Cookbook
Everyone I know who cooks loves following Kim Kushner. Her latest cookbook, I ❤️ Kosher doesn’t disappoint. It’s also a perfect hostess gift when attending a Purim Seudah.
Kushner’s style is to take comfort in a meal’s balanced simplicity. It’s the little things that turn a regular meal into a truly memorable experience. And she shares tangible, process-based strategies that modern chefs can use to imitate and ultimately, create their own elegant aesthetic with ease. Kushner’s recipes don’t require you to have every spice known to man, but rather, that having signature ingredients on hand at all times can elevate an ordinary cooking game to culinary genius status. And with Kushner’s guidance, it’s oh-so-easy to be ready to rock in the kitchen.
Kushner was raised in Montreal, Canada. Kim learned to cook from her Moroccan-born mother and spent summers with family in Israel. A graduate of the Institute of Culinary Education in Manhattan, she has developed recipes for Food & Wine and Chile Pepper magazines and has worked as a private chef. She’s appeared on The Today Show and has been featured in The International New York Times, The Huffington Post, Saveur, and The Chicago Tribune. She is known for redefining kosher cuisine; her cookbooks feature everyday recipes for delicious and artful dishes made from accessible, seasonal ingredients.
Sexy Red Kale with Red Beets & Fresh Dill in Meyer Lemon Vinaigrette
I love the look of red kale and red beets. I know that salad isn’t supposed to be sexy—but the colors of this one make it so. I use whole endive leaves, peeled off gently one at a time to maintain their beautiful flower-petal appearance, and toss with the deep red kale, crimson red beets, bright green edamame, and forest green dill.
Makes 6–8 large servings
4–6 cups (300–450 g) red kale leaves, washed and stored (page xx), roughly chopped
2 Belgian endives, leaves peeled off whole
1 red beet, peeled and thinly sliced
1 cup (180 g) frozen shelled edamame, thawed and rinsed
1 cup (60 g) roughly chopped fresh dill
Juice of 3 Meyer lemons
1/2 teaspoon whole mustard seeds
1/2 teaspoon crushed dried rose petals
1 tablespoon honey
1/4 cup (60 ml) extra-virgin olive oil
Splash of balsamic vinegar
Kosher salt and freshly ground black pepper
Combine the kale, endive leaves, beet, edamame, and dill in a large bowl or platter. Toss all together.
Pour the lemon juice into a glass jar, add the mustard seeds, dried rose petals (if using), honey, olive oil, vinegar, and salt and pepper to taste. Shake well. Spoon the vinaigrette over the salad just before serving.
Make-Ahead Tip The beet may be sliced and stored for up to 3 weeks. The salad ingredients may be assembled in advance and stored, covered, in the fridge for up to 2 hours. The vinaigrette may be prepared and stored in the fridge for up to 1 week. Dress the salad just before serving.
The 13th annual Kosher Food & Wine Experience (KFWE), New York edition, welcomes visitors Monday, February 11, 2019 at Pier 60, Chelsea Piers (23rd St. and West Side Highway, NYC).
KFWE-Open to Public/Press: 6:30 pm – 9:30 pm;
Tickets at: http://thekfwe.com
Food, Fun, Family and Friends…Everything Food In Recipes and Restaurants From Cindy’s Corners
Cindy Grosz can be reached at email@example.com