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RECIPE: It’s not Chopped Liver – Chicken Liver Terrine

February 28, 2017 mgardiner

    French cuisine seems, at first blush, a long way from kosher cuisine. Butter never seems very far from the meat, and both pork and shellfish feature prominently. Nowhere, perhaps, does French cuisine seem likely to be less kosher than when it comes to … [Read more...]

Europe, France, Kosher, Kosher Fusion, Recipes Badass Kosher, chicken liver, chicken liver terrine, kashering, Kosher, schmaltz

It’s not Chopped: Risotto of Mushrooms, Peas and Tomato Confit

February 16, 2017 mgardiner

For at least one full generation, American views on food – particularly “good” food – have been shaped by Food Network. From Emeril Live and Iron Chef America to Chopped, our ideas of how to cook and our culinary aspirations have been captured by these shows, their catch-phrases … [Read more...]

Europe, Fine Dining, History, Styles, Etc., Italy, Kosher, Kosher Fusion, L'Chaim San Diego Magazine, Publications, Recipes Badass Kosher, Chopped, Emeril Live, Food Network, Iron Chef America, L'Chaim San Diego Magazine, Peas and Tomato Confit, risotto, Risotto of Mushroom and Peas and Tomato Confit, Risotto of Mushrooms

BADASS KOSHER: Marrow Beans and Bones

August 16, 2016 mgardiner

This is a celebration of cuts of meat, innards, and extremities that are more often forgotten or discarded in today’s kitchen; it would seem disingenuous to the animal not to make the most of the whole beast: there is a set of delights, textural and flavorsome, which lie beyond … [Read more...]

Americas, Baja, BajaMed/New Cuisine of Baja, Comfort Food, Culinary History, Europe, Fine Dining, History, Styles, Etc., Kosher, Kosher Fusion, L'Chaim San Diego Magazine, Mexico, North America, Publications, Recipes, Slow Food, UK, USA Anthony Bourdain, Badass Kosher, Cilantro-Chile Gremolata, Fergus Henderson, L'Chaim San Diego Magazine, Marrow Beans and Bones, Nose to Tail Eating: A Kind of British Cooking, Pink Pickled Onions, St. John

BADASS KOSHER: Eggscellent — New York Steak with Béarnaise Sauce | Roast Asparagus | Brown and White Beech Mushrooms

June 21, 2016 mgardiner

It sounds like a kosher riddle: What comes from meat, many think its dairy but its really pareve? The answer, of course, is the egg. It may seem strange that eggs are treated as neutral even though they come from chickens. The reason, likely, is that once they’re out of the … [Read more...]

Articles, Europe, Fine Dining, France, History, Styles, Etc., Kosher, Kosher Fusion, L'Chaim San Diego Magazine, Publications, Recipes Badass Kosher, Bearnaise, Béarnaise Sauce, Brown Beech, Eggs, Kosher, L'Chaim San Diego Magazine, Mushrooms, New York Steak, New York Strip Steak, Roast Asparagus, sous vide, White Beech

Badass Kosher: Bollywood Style

May 11, 2016 mgardiner

For many Jews the term “Diaspora” brings to mind images of the Golden Age in Spain and subsequent expulsion following the Alhambra Decree of 1492, the pogroms of Eastern Europe and the establishment of vibrant communities in the United States. India is definitely not the first … [Read more...]

Articles, History, Styles, Etc., India, India, Kosher, Kosher Fusion, L'Chaim San Diego Magazine, Publications, Recipes Badass Kosher, Bene Israel, Chennai, Chettinad Curry, Cochin, Cochin Jews, Curry, Diaspora, Indian cuisine, Indian Jews, Kerala, Kosher, Madras, Paradesi Synagogue, sous vide

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