Chicken Curry

Curry chicken is a signature dish in Indian cooking, but happily it's crossed over to American cuisine. We love all the fragrant flavors in this dish like ginger, curry, cumin, coconut milk and garlic. I serve it with basmati or coconut rice. It’s a great meal and you'll always be happy to have a little leftover.

2 tablespoons canola oil
1 onion, chopped
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons tomato paste
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon curry
1 tablespoon garam masala (this is an Indian spice blend and its commonly found in the spice aisle of any market)
1/2 teaspoon crushed red pepper
1 teaspoon turmeric
1 teaspoon salt
1 pound chicken breasts, boneless and skinless, cut into cubes
1/4 cup non-dairy sour cream or yogurt
1/2 cup water
Serve with chopped cilantro (optional)
Serve with coconut rice.

Heat a skillet over medium high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook it for 4 minutes, or until the onion is golden brown. Add the tomato paste, brown sugar, cumin, curry, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. This should smell amazing. Add the chicken cubes and stir well to coat. I like to cook this a minute or two to get a the chicken a little brown. Now, add the sour-cream (this gives it creaminess without the blander taste of cream). Also add the water and cook, stirring it until the chicken is done. This takes about 8 minutes.


Italian Veal Stew with Bread Crumb Gremolata

Serves 6

2 pounds cubed veal
Kosher salt
Freshly ground pepper
/4 cup extra-virgin olive oil
1 Spanish onion, chopped
1 medium carrot, sliced 1/4 inch thick
1 celery rib, sliced 1/4 inch thick
2 tablespoons chopped thyme or 2 teaspoons dried thyme
2 cups dry white wine
2 cups jarred tomato sauce or marinara sauce
2 cups chicken stock
1 tablespoon olive oil
1 cup panko
1 cup lightly packed parsley, minced
½ teaspoon crushed red pepper (or to taste, it adds spice)
1 tablespoon finely grated lemon zest

Season the veal with salt and pepper. In a large dutch oven, heat the oil until shimmering. Add veal and cook over moderately high heat, turning, until browned all over, 12 minutes. Transfer meat to a plate.

Spoon off all but 2 tablespoons of the fat from the dish. Add the onion, carrot, celery and thyme and cook over moderate heat, stirring, until softened. Add the wine and bring to a boil, scraping up any browned bits. Simmer until the wine is reduced by half, 4 minutes. Add the tomato sauce and chicken stock and bring to a boil. Return the meat to the pot, cover and simmer for 1 hour and half hours, until the meat is very tender. Let stand covered for 10 minutes.

For the bread crumb gremolata: In a small pan over medium heat, heat olive oil. Add panko and mix until toasted, about 2 minutes. Add the parsley, red pepper, and lemon zest. Add kosher salt to taste.

Transfer the veal stew to a platter. Season the sauce with salt and pepper and spoon it over the veal. Sprinkle some gremolata over the veal.

Homemade Bread Crumbs


6 pieces stale bread, remove the crust (or not if you don’t mind a little more crunch): use different types of bread if you like, whole wheat, challah, spelt, or mix them together
2 teaspoons olive oil
2 garlic cloves, minced
Zest of 1 lemon
1 teaspoon lemon juice
½ - 1 teaspoon kosher salt
½ teaspoon pepper
3 tablespoons chopped fresh parsley
(add some flavors you like too, like oregano, Parmesan cheese, or crushed red pepper)

Place the bread in a food processor. Pulse until the bread is chopped into crumbs.

In a sauté pan, heat oil over medium-high heat. Add breadcrumbs and garlic (turn down the heat to medium) and cook until garlic is soft and bread is toasty. Add lemon zest, juice, salt and pepper and parsley and cook an additional minute so that all the juice is absorbed and the flavors are incorporated.

Store in airtight container for 2 weeks in the pantry or for extended periods of time in the freezer.

Homemade Breadcrumbs

Yes, breadcrumbs are available in the ready-made package and some companies like, Pereg, even make them with additional flavors. But, the terrific toasty smell and amazing crunch of breadcrumbs, is only possible with the homemade version. Additionally, if you are gluten-sensitive, or prefer whole grains, like whole wheat, the ready-made version just does not offer you any options. I make a big batch, (you’ll see how easy it is below) and store them for tons of great uses, like:

- Top them on broccoli or cauliflower and roast at a high temperature for toasty and crunchy broccoli
- Toss them in a salad in place of croutons. It adds crunch and depth and great texture
- Toss them in a pasta dish made from olive oil, garlic, pasta water and a bit of Parmesan cheese. Add the breadcrumbs, and you have a hearty and delicious pasta dish
- Roast green beans or asparagus. Top with the breadcrumbs. Looks gorgeous on the serving platter too.
- Top any stew, veal stew, or short ribs. Adds a great finishing touch
- Of course, use them on schnitzel, veal chops or lamb chops

Here is how I make them. Let me know how you use them too. Btw, get creative, make a dairy version by adding Parmesan cheese, or add S’riachi sauce or crushed red pepper to make them a little spicy, or add another herb of your choice, I think oregano, or basil is great or dried Herbs d’Provence.

Homemade Bread Crumbs

Baked Fish a’la Dudu by Dudu Fischer

Recipe from One Egg Is A Fortune Cookbook by Judy Kempler and Pnina Jacobson.

Serves 4-6
1 tablespoon olive oil
1 large white onion, thinly sliced
1kg freshwater fish fillets, such as carp, barramundi or perch
salt and freshly ground pepper, to taste
2 large red or yellow capsicums, thinly sliced
3 tomatoes, sliced
1 cup bottled Napoletana pasta sauce
3/4 cup red wine
chives, finely chopped, for garnish
caperberries, for garnish (optional)

Preheat oven to 180 degrees Celcius. Heat olive oil in a non-stick fry pan and saute onions until golden. Place onions in an oiled baking dish and top with fish fillets. Season with salt and pepper. Cover fish with capsicums and tomatoes.
Combine pasta sauce and red wine and pour over fish. Cover with foil and bake for 35-40minutes until fish and capsicums are cooked.
Serve, garnished with chives and caperberries

Note: This recipe also works well in a covered BBQ

Fish Quenelles with Two Sauces

Recipe from One Egg Is A Fortune Cookbook by Judy Kempler and Pnina Jacobson

Quenelle mixture
2 tablespoons oil
2 tablespoons margarine or butter
3 white onions, finely sliced
2kg white fish fillets, minced (fishmonger will do this for you)
4 tablespoons fine matzo meal or breadcrumbs
3 eggs
3 tablespoons salt
2 tablespoons white sugar
1/2 teaspoon white pepper
1 cup iced water

Poaching broth
3 white onions
2 carrots, peeled and sliced into rounds
12 cups water
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon white pepper

Dill sauce
3 cups whole egg mayonnaise
3 cups fresh dill, very finely chopped
1-2 tablespoons lemon juice
white pepper and salt, to taste

Red pepper sauce
3 cups whole egg mayonnaise
10 strips pickled red peppers/capsicums
1 teaspoon prepared white horseradish

Make quenelles:
Heat oil and margarine and fry onions until just soft. Gently combine remaining fish quenelle ingredients in a large bowl, mixing thoroughly. Add more iced wter if the mixture is too stiff. Using slightly moistened hands, shape into 3-4cm round or oval-shaped quenelles and refrigerate until firm.

Make poaching broth:
Place all ingredients in a large pot and bring to boil, reduce heat and simmer for 15 minutes. Bring poaching broth back to boil, drop in the quenelles and reduce heat. Simmer covered for 1 hour, gently stirring occassionally to ensure quenelles do not stick to the bottom. Remove pot from heat. Allow to cool to room temperature. Remove quenelles with a slotted spoon and place them in a dish. Strain the broth through a fine sleeve, pour over the quenelles and refrigerate until ready to use.

Make dill sauce:
Blend all ingredients.

Make red pepper sauce:
Blend all ingredients.

Place two quenelles onto individual serving plates. Pour dill sauce over one and red pepper sauce over the other, so that they are both well coated.

Serves 12

One Egg Is A Fortune

I love sharing new cookbooks with GKC readers and especially appreciate the great feedback and support you show the authors. Today, I have a totally different cookbook for you, a book that is more than a cookbook, yes, tons of great recipes, but also pop culture, history and a chance to hear from some great Jewish personalities.

"One Egg Is A Fortune” is the award-winning new cookbook by Judy Kempler and Pnina Jacobson! This unique cookbook gives you the chance to get to know fifty well-known Jewish figures from around the world. And while each person tells a different story, their anecdotes reveal that the enjoyment of food is the common thread that binds us together and showcases the diversity of Jewish life. You will meet personalities such as Dennis Ross, Marlee Matlin, Alan Dershowitz, Neshama Carlebach, Dudu Fisher and so many others. You can pore over the stunning food and lifestyle photography and then savor over 100 mouth-watering recipes with clear, easy-to-follow instructions.

Check out these sneak peak recipes:
Baked Fish a’la Dudu by Dudu Fischer
Fish Quenelles with Two Sauces
Sweet Oatmeal Chocolate Chip Cookies by Marlee Matlin

Great in the kitchen or on the coffee table and the best gift. "One Egg Is A Fortune” available on GKC today.

Get 1 book for $18, 3 for $50 or 10 for $140 and give one to all your family and friends! Order here now!

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Winner of SIX international awards!

• Best in the World 2012 Gourmand World Cookbook Awards-Australia-Pacific Fundraising, Charity and Community
• Silver Award for cookbooks 2012 IPPY -World’s Largest Book Awards Contest (U.S.A.)
• Winner - 2012 The National Indie Excellence Awards - Cookbooks- General (U.S.A.)
• Certificate of Merit Cookbooks -1010 Printing International Limited - 2012 The Premier Print Awards
• Silver Award Cookbooks - 1010 Printing International Limited - 2012 Gold Ink Awards
• Winner - The 2012 USA Best Book Awards - Cookbooks: International

Scrumptious Garlic Bread

Serves 4

This is a classic recipe that must be a part of your repertoire. It smells divine and has the perfect combination of moist, crunch, garlic, and spice. Dunk it in any of the winter soups or along side some spaghetti.

1 large baguette (about 12 oz.), sliced lengthwise
6 tablespoons unsalted margarine or butter, softened
1 tablespoon olive oil
1 teaspoon crushed red chile flakes (this is a bit spicy so use less if you do not like a lot of heat)
1 teaspoon dried oregano
4 cloves garlic, smashed into a paste
Kosher salt and freshly ground black pepper, to taste
⅓ cup grated parmesan (OMIT if making it pareve)
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley

Heat oven broiler. Place baguette cut side up on a foil-lined baking sheet. Stir margarine/butter, oil, chile flakes, oregano, garlic, salt, and pepper in a bowl; spread evenly over cut sides of baguette and sprinkle with parmesan (if using). Bake until golden and slightly crisp, 2–3 minutes. Sprinkle with chives and parsley; cut into 2″ pieces.

Winter Soups

Unreasonably cold temperatures throughout the world lend to comfort foods and soup with every meal. And although I make all sorts of soups from Thai Chicken to Indian Vegetable, I find the classic recipes are so important to warm the body and soul. These classics are a big hit every time. My kids love to come home from school and start their meal with a warm bowl of any of these soups. Sometimes, they are lucky enough to have a bit left over to bring for lunch the next day.

Classic Split Pea Soup
Classic Potato Leek Soup
Chicken Udon Soup

Chicken Udon Soup

This soup is like a meal in a bowl. It’s nutritious and filling and super delicious. For me, it has become a classic and a keeper.

1 (3 1/2-ounce) package fresh shiitake mushrooms

4 cups chicken stock

6 (1/4-inch) slices peeled fresh ginger

3 garlic cloves, minced

1 green onion, cut into 2-inch pieces

1 star anise, optional (I usually skip this)

6 ounces dried udon noodles (thick Japanese wheat noodles)

1 tablespoon canola oil

2 teaspoons minced peeled fresh ginger

1 garlic clove, minced

1/4 cup sake or dry white wine

2 cups shredded cooked chicken breast (about 8 ounces)

1 tablespoon lower-sodium soy sauce

1 tablespoon honey

1/4 teaspoon kosher salt

1/4 cup diagonally cut green onions
Remove stems from mushrooms; reserve stems. Thinly slice mushroom caps; set aside. Combine mushroom stems, chicken stock, ginger, garlic, green onion and star anise in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Let stand 10 minutes. Strain stock through a sieve over a bowl; discard solids.
Cook udon noodles according to package directions and rinse with cold water;
Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add reserved sliced mushroom caps to pan, and sauté for 2 minutes. Add minced ginger and minced garlic; sauté for 1 minute. Add sake, and cook for 4 minutes, scraping pan to loosen browned bits. Add stock to pan. Bring to a boil, and reduce heat to medium-low. Add chicken, soy sauce, 1 tablespoon honey, and salt; simmer for 2 minutes or until chicken is thoroughly heated. Divide noodles evenly among 4 bowls. Add 1 1/2 cups soup to each bowl. Sprinkle each serving with 1 tablespoon green onions.

Classic Potato Leek Soup

Makes this one pareve or dairy. If you make it dairy use butter in place of the margarine and use dairy sour cream. It can be made a few days ahead of time. Keep it chilled in the refrigerator until ready to serve.
Serves 8 – 10

4 tablespoons unsalted margarine or butter
3 medium leeks, white and light green parts only, thinly sliced crosswise
2 medium onions, halved and thinly sliced
Kosher salt
1/4 cup brandy
1/4 cup dry white wine
1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
8 cups water
1/2 cup Tofutti sour cream or sour cream
1 tablespoon finely chopped chives
Freshly ground pepper

Melt the margarine/butter in a large saucepan. Add the leeks, onions and 2 teaspoons of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the brandy and white wine and boil until nearly evaporated, about 5 minutes. Add the potatoes and water and bring to a boil. Simmer over moderate heat until the potatoes are very tender, about 35 minutes.

With an immersion blender puree the soup (you can use a blender too) until very smooth. Return the soup to the pan. Add the Tofutti sour cream and bring to just a simmer over moderate heat, stirring occasionally. Season with salt. Ladle the soup into heatproof glasses or bowls. Garnish with the chives and pepper and serve.

Classic Split Pea Soup

This is a recipe by Ina Garten. I added red wine and like to top it with some chopped cooked pastrami. Its great pareve too. Just substitute the chicken stock with vegetable stock or pareve chicken stock.
Serve 8 – 10

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced small red potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or beef stock
¼ cup red wine

In a 4-quart stockpot on medium heat, heat the olive oil and saute the onions and garlic, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Add the wine. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Roasted Salmon Greek Salad


Serves 4

This is a seriously healthy dinner or lunch that is also so easy to make. I’ve been serving it on Thursday night when my little kids enjoy their pizza. In our family, the
big kids and the adults prefer a salmon dinner to pizza (okay we are nuts!) or prefer to eat the salmon salad and then some pizza. The yogurt sauce is a great addition.

Roasted Salmon:
2 teaspoons olive oil, plus more for sprinkling
2/3 pound salmon fillets, skinned (1-inch thick at thickest part, preferably center cut)
1/2 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Yogurt Sauce:
1 cup low-fat plain Greek yogurt
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons fresh mint leaves, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Greek Salad:
1/2 cup mixed olives
2 Roma tomatoes, chopped
1 head romaine lettuce, thinly sliced
1 scallion, chopped
1/2 cucumber, peeled, sliced into half moons
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta

For the salmon: Preheat oven to 450 degrees. Line a cooking sheet with foil and lightly oil.
Sprinkle the salmon with the 2 teaspoons oil, lemon zest, salt and pepper.
Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.

For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.

For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.

Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.

Peanut Butter Chocolate Chip Pretzel Cookies


Makes 2 ½ dozen, depending on how much batter you eat

1 cup butter or margarine, softened
1-1/2 cups packed brown sugar
2 eggs
1-1/4 cups peanut butter
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup cornstarch
Pinch of salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup pretzels, coarsely broken in pieces

Preheat oven to 350 degrees.
In a mixer, cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla. Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips and pretzels.
Place about 1-1/2 teaspoonfuls of rounded dough on ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking. Bake for 11- 14 minutes.

Cheddar Cheese Soup with Pretzel Croutons

Serves 6

Some of the deliciousness from this recipe comes from the roasted vegetables. To roast them, preheat the oven to 425 degrees. Place vegetables in an even layer on a low-sided baking sheet or cookie sheet. Spray them lightly with cooking spray. Roast in the oven until shriveled and somewhat blackened, about 20 – 30 minutes. * To roast the garlic, slice the top of the head of garlic with a knife. Place it on a piece of aluminum foil and drizzle the top with olive oil. Roast in the oven for 50 minutes. After it is cool, squeeze the garlic out of the skin.

2 Poblano chiles, roasted, peeled, seeded and chopped (or green peppers)
2 red peppers, roasted, peeled, seeded and chopped
1 medium onion, roasted and chopped
2 cloves garlic, roasted, peeled and smashed
4 tablespoons butter
1/4 cup flour
2 cups vegetable stock
1-1/2 cups whole or lowfat milk
1-1/2 cups heavy cream
4 cups cheddar cheese, grated
1/4 teaspoon cayenne pepper
Salt to taste
3 cups coarsely chopped pretzels, preferably the thick twisted ones

Garnish: extra olive oil to drizzle, cheddar cheese, and chopped green onion
Peel chiles under running water, remove seeds and chop. Chop the cooled onion and smash the roasted garlic. Set aside.
Place butter in a medium saucepan and melt. Add flour and stir for 2 – 3 minutes making a light roux (a thickener). Add the chiles, onion and garlic to the pot and stir. Slowly whisk in the vegetable stock, milk and heavy cream. Bring soup to a low boil, then turn the heat down so that the soup barely simmers for 20 minutes. Begin adding cheddar cheese by a half cup increments stirring after each addition. Add the cayenne pepper and salt to taste. Soup should be thick and flavorful. Ladle soup into bowls and top with pretzel croutons, grated cheddar cheese, and sliced green onions.

Pretzel Crusted Tilapia


Serves 4

4 tilapia fillets, or other similar white fish (about 6 ounces each)
½ teaspoon salt
¼ teaspoon pepper
2 eggs
⅓ cup mayonnaise
2 tablespoons milk
½ cup flour
3 cups pretzels, crushed
2 teaspoons sugar
1 teaspoon garlic powder

Preheat oven to 425 degrees.
Pat fish dry with paper towels and season with salt and pepper on both sides.
In shallow bowl, whisk together eggs, mayonnaise, and milk. Place flour in another shallow bowl.
In a separate shallow bowl, combine pretzels, sugar, and garlic powder. Coat fillets in flour, then dip in egg mixture. Coat with pretzel mixture. Place fish on a baking pan and spray fish lightly with cooking spray.
Bake for 8-12 minutes, or until fish flakes easily with a fork.

Kosher Homemade Pigs in a Blanket


Yes, the universal term "pigs in a blanket" can be made kosher. I use kosher sausage, frankfurters, or hotdogs and although there is no pork, people still call them by their common name. Don't worry, no pork here.

Whether its game night, movie night, or an elegant party, homemade pigs in a blanket will be a super big hit. Everyone loves pigs in a blanket. No matter what type of party I am cooking for, hosts and guests request them every time. My version are quite extraordinary because I brush the puff pastry with barbeque sauce and homemade honey mustard sauce.

Also, I use lots of different kinds of hot dogs, regular beef frankfurters for kids, and flavored sausage or kielbasa for adults. Check your supermarket for great brands and flavors and try them all. Don’t forget to serve these with awesome dipping sauces, like flavored mayonnaise or duck sauce. My favorites are homemade honey mustard (check out the video on how to make it!) and Sweet and Zesty Ketchup (that video and recipe are coming soon!)

Serves 8

2 sheets puff pastry
1 package hot dogs, kielbasa, or Italian sausage (kosher all beef, turkey, or chicken, no pork here)
Honey mustard sauce
Barbeque sauce

Unfold puff pastry and gently roll it out a little. Cut it into 4 pieces.
Spread a small amount about a teaspoon of honey mustard and barbeque sauce on the puff pastry, leaving an edge on all sides without sauce (if you use too much here it gets too soggy). You can use any sauce that you like, smoky mayonnaise, spicy mustard, s’riachi or nothing if you like them plain.

Place a hot dog at the end closest to you. Fold in the sides and gently roll it up. Roll up the others until you have used all the puff pastry. Refrigerate for about 15 minutes.

Preheat the oven to 375 degrees.

Take the hot dogs out of the refrigerator. With a sharp knife, slice them in about 1-inch thick pieces. Place them 2-inches apart on a parchment or silpat lined baking sheet. Bake for 25-35 minutes or until the pastry is puffy, and lightly browned. Serve with honey-mustard dipping sauce and Sweet and Zesty Ketchup.

Honey Mustard Sauce

Makes 1 ¼ cups

Everyone needs amazing condiments to liven up everything you make. This honey mustard sauce is something I keep in my refrigerator all year long. I use it along side homemade pigs in a blanket, on sandwiches, with corned beef, and with grilled chicken. It keeps well in the refrigerator so double it so that you have plenty on hand.

1/2 cup honey
1/4 cup Dijon mustard
¼ cup whole grain mustard
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
1/8 teaspoon black pepper

This is so easy to make. In a small bowl or container, whisk together the honey, Dijon mustard, whole grain mustard, mayonnaise, lemon juice, salt and pepper. Mix it well so that its smooth. Sometimes, I just cover it and give it a good shake. That’s it. Remember to store it in the refrigerator until you are ready to use it.

Grill Pan

Perfect for indoor grilling all year long, a grill pan is a GKC essential cooking tool. I use it for grilled everything from chicken, to steak, to fish. The contoured texture even gives great grill marks and makes you feel like its warm outside, well kinda.
Here are my choices,
1. Great value, this price makes it a no-brainer. Cast iron and free shipping. Go for it. Click here.
2. This is the one that I own and have been using for over 10 years. Heats well, cooks evenly, and is well made. I recommend it for a good price, high quality item that is still not too expensive for a kitchen essential.
3. This is a splurge item. I admit, I want one too. Anything made by Le Crueset is worth the price in quality and great taste. Looks good, is made with the highest quality materials and will last a lifetime. Buy one and send me a pic of it so that I can drool :)

Kosher Food and Wine Experience 2014

ONLY A FEW SEATS LEFT! DON'T WAIT, GET YOUR TICKETS TODAY! Kosher Food and Wine Experience 2014! Limited Time only coupon, use code GKC20 at checkout for $20 off each ticket. Get them at Come drink the best and newest bottles of wine and eat and chat with chefs from your favorite restaurants and experience food and have a great time together. I’d love to see you!

Now in its 8th year, the Kosher Food & Wine Experience (or KFWE) has grown to be the destination for wine lovers and foodies, that means me! And btw, who is coming with me? For those not familiar with KFWE, this is the premier kosher food and wine show with events in NY, LA, London and most recently Miami which was a tremendous success and drew over 600 people in its inaugural year!

Each year, Kosher Food and Wine Experience, adds something new and exciting and this year they went really big! New this year is the addition of a luxury yacht, which will be docked at Pier 60. The Hornblower Hybrid, one of New York's most modern yachts features two floors and will dazzle with a Dessert Pavilion featuring the largest variety of delectable sweets KFWE has ever offered, a complete selection of dessert wines and an expanded mixology bar! Mixed drinks are a huge food trend and GKC readers love them too.

The yacht will also have a lounge area, where people can relax and take a break. The yacht will remain docked at Pier 60 for duration of the show and guests are welcome to come and go between the two areas as they please throughout the evening. With such an array of wine and food, KFWE is a great opportunity to discover a great new wine, fun new restaurant or just have a magical night out. KFWE NY is set for February 24, 2014 at 6:30pm at Pier 60 - Chelsea Piers, NYC. If all that wasn't enough, a special promotional code is available for Gourmet Kosher Cooking readers, $20 off the ticket price. Use promo code GKC20 at checkout, but don't wait, this code is only available for a limited time!

Tickets are only available online and will not be sold at the door. To buy tickets or for more information on New York or any of the other KFWE shows, please visit

Chicken and White Bean Chili


This is a great cold weather chili. It has a terrific thick texture and lots of heat. If you like a milder chili, just reduce the amount of adobe chiles in the recipe or use ancho chili powder in its place. Both are available at supermarkets nationwide.

1 ripe avocado, cut in a medium dice
1 large onion, finely diced
Juice of 2 limes, about 6 Tbs.
1/2 cup chopped cilantro
Kosher salt and freshly ground black pepper
2 (15 ounce) cans cannellini beans, rinsed and drained
1 (14-1/2 ounce) can diced tomatoe
1-1/2 chipotles, plus 2 tablespoons adobo sauce from a can of chipotles in adobo sauce (if you prefer milder chili, use 1 ½ tablespoons of ancho chili powder as a substitute)
1-1/2 pounds boneless, skiness chicken thighs, or 3-1/2 cups shredded store-roasted chicken
2 tablespoons olive oil
1 tablespoon chili powder
1-1/2 teaspoon ground cumin
3/4 cup beer (Lager if you have it)
Pareve Sour cream, for garnish (optional)

Toss the avocado, about one-quarter of the onion, 2-1/2 tablespoons of the lime juice, and 2 tablespoons of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside. In a food processor or with an immersion blender, combine 1 cup of the beans, the tomatoes and their juice, the chipotles,
and adobo sauce (or ancho chile powder) and process until smooth. Set aside.

Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven or casserole over medium-high heat until it's shimmering hot. Add the chicken (they should just fit, evenly spaced) and sear without touching until golden brown, 3 to 4 minutes. Flip and cook the other side until also golden brown, 3 to 4 minutes. Transfer to a large plate and let rest for 10 minutes.

Take the pot off the heat and set aside. Chop it coarsely. Return the pot to medium-high heat. Add the remaining onion to the pot and cook, stirring, until the onion begins to brown and soften, about 3 minutes. Add the chili powder and cumin and stir for 20 seconds. Add the beer and cook, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until it almost completely reduces, 3 to 4 minutes. Add the remaining white beans and the puréed bean mixture and bring to a boil. Stir in the chicken along with any accumulated juices on the bottom of the plate. Cover, reduce the heat to medium-
low and simmer for 15 minutes so the chicken finishes cooking and the flavors mix and meld. Stir in 1-1/4 cup of the cilantro and the remaining lime juice and season with salt and pepper to taste.

Ladle into large bowls and serve immediately with a generous spoonful of the avocado mixture, a dollop of sour cream (if using), and a sprinkling of the remaining cilantro.