Plan Your Fantasy Kosher Cooking Trip In Italy and Provence Now!

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Plan Your Fantasy Kosher Cooking Trip In Italy and Provence Now!

2 Comments 24 April 2012

Dear Hostesses,
The fantasy kosher cooking trip to Italy and/or France that you have always imagined can finally come true!  Experience the aromas of the  village markets, visit ancient synagogues, palaces, and culminate each day with a hands on cooking class from master chefs in Italy and France. Learn about the Jewish history of the region and meet with Jewish community members there. You will also have time to squeeze in some shopping in the local towns.
Many members of the Sephardic community here in Brooklyn have attended this week long kosher culinary experience in Italy and Frances, and came back with rave reviews. All of the culinary chefs have taught cooking classes at the Sephardic Community Center in Brooklyn.
You deserve this treat.  Better hurry before it gets sold out….
Available Dates
Tuscany-July 31-August 7, 2012
Provence-October 15-22, 2012
Costs, all inclusive except air-$3,600 per person, shared room, $550 single room supplement. Limit 10-14 guests.
Check out the website    www.cookeuro.com.  Contact Ralph Slone at  incook@earthlink.net for more info.
Kosher Cooking in Tuscany:

La Cucina Kasher in Toscana is the ultimate combination of a kosher cooking program in Tuscany, shopping, sightseeing and experiencing the true feeling of being a guest in Italy, not a tourist. You will meet with leaders of the Jewish community of Florence. Both the novice and experienced cook will feel comfortable in an informal, fun environment. A non-cooking spouse or friend may accompany you, and will participate in all activities and meals.

 There are five days of cooking, hands-on, three hours each, specializing in Tuscan and regional cooking. Classes are in English and printed recipes are provided. Emphasis will be on preparation, presentation and the historical aspects of cooking. Following each class, you will partake of the meal that has been prepared, accompanied by the appropriate wines. A visit to the open air markets will allow you to learn about and select ingredients to be used in class. At the completion of the program, you will be presented with a certificate.

 Cristina Blasi and Gabriella Mari are teachers, winetasters, olive oil experts and authors of a cookbook relating to the cooking of ancient Rome.They are the owners of the prestigious cooking school in Florence, Scuola di Arte Culinari© “Cordon Bleu©˜, where the classes will be held.

Accommodations- Arti & Hotel, a boutique hotel, centrally located in the historic district of Florence.

KASHRUTH

Kosher supervision is provided by the mashgiach on the cooking school premises. While away from Florence we will enjoy meals which have been prepared for us, by the instructors, under the supervision of the mashgiach.

Kosher Cooking in Provence:

La Cuisine Cachère de Provence is the ultimate combination of a kosher cooking program in Provence, shopping, sightseeing and experiencing the true feeling of being a guest in Provence, not a tourist. You will meet with leaders of and learn about the Jewish communities of Provence. Both the novice and experienced cook will feel comfortable in an informal, fun environment. A non-cooking spouse or friend may accompany you, and will participate in all activities and meals.

There are five days of cooking, hands-on, three hours each, specializing in Provençale and regional cooking. Classes are in English and printed recipes are provided. Emphasis is on the preparation, presentation and historical aspects of cooking. Following each class, you will partake of the meal that has been prepared, accompanied by the appropriate wines. A visit to the open air markets will allow you to learn about and select ingredients to be used in class. At the completion of the program, you will be presented with a certificate. 

Accommodations:

You will be staying at the charming Domaine de la Fontaine, located in L’Isle Sur La Sorgue, a major center for antiques, approxmately one half hour from Avignon. The bedrooms are nicely appointed, all with private bathrooms, telephones and televisions. The sitting and dining areas provide a comfortable, relaxed country atmosphere. The cooking classes are held at the Domaine, and certain meals are also taken at the Domaine, prepared by the staff. There is a swimming pool

Les jardins du Domaine de la Fontaine

Jean-Claude Aubertin, born in Épernay, is a winner of the Mouton Cadet and Poele d’Or competitions, and is a member of Academie Culinaire de France and Les Diciples d’Escoffier.

KASHRUTH

The Kosher certification is provided by Le Rabbin Jonathan STADJ, Chief Rabbi of Avignon and the region.While away from the domaine, we will enjoy meals which have been prepared for us by the Boucherie Cachère.

La Cuisine Cachere de Provence

Kosher Cooking of Provence

SAMPLE ITINERARY:

Thursday

*Lunch, Jewish Community Center, Avignon
*Visit to the synagogue, Avignon
*Reception and dinner at the property

Friday

*Visit to Gordes and Le Village des Bories
*Visit to Roussillon and its orcher quarry
*Lunch at the property
*Cooking class with Sabbath dinner

Saturday

*All meals at the property

Sunday

*Visit to the open air and antiques market in L’Isle
sur la Sorgue
*Visit to Fontaine de Vaucluse
*Lunch at the property
*Cooking class with dinner

Monday

*Visit to the synagogue, Carpentra
*Visit to Palais des Papes (Palace of the Popes),
Avignon
*Lunch, Jewish Community Center, Avignon
*Cooking class with dinner

Tuesday

*Visit to Souleiado,producers of ancient Provencale
fabrics, Tarascon
*Free time in Avignon
*Lunch, Jewish Community Center, Avignon
*Visit to the synagogue, Cavaillon
*Cooking class with dinner

Wednesday

*Visit to St. Remy de Provence and its open air market
*Visit to the hill town of Le Beaux de Provence
*Lunch, Jewish Community Center, Avignon
*Free time in Avignon
*Cooking class with dinner
*Presentation of certificates

Thursday

*Departure after breakfast

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6 Easy Ways to Capture the Spirit of Yom Haatzmaut At Home

kosher recipes, kosher salad recipes

6 Easy Ways to Capture the Spirit of Yom Haatzmaut At Home

No Comments 24 April 2012

This year, Yom Haatzmaut falls on April 26, 2012. Just to brush everyone up on Israeli history, Yom Haatzmaut is the day that Jews worldwide celebrate the creation of the state of Israel. It is preceded by Yom Hazikaron in which we memorialize the fallen soldiers of Israel.

As a side note, growing up as a student in the Yeshivah of Flatbush in Brooklyn, I am forever grateful for the love of Israel that was instilled in all of us. On Yom Haatzmaut we would craft Israeli flags, sing and dance, and yearn for the day when we could go kiss the kotel in Jerusalem. The school was founded by Joel Braverman, who was born in 1896 in the Ukraine. He went on to found one of the top modern orthodox yeshivot in America which combined a top notch Torah education and the love of Israel, with secular learning on par with the American public schools. 

Several years ago, while interviewing a Syrian Jewish gentleman for The Sephardic Heritage Museum, I was surprised to learn that  he was was of the first Syrian Jewish students to attend the Yeshivah of Flatbush in the 40′s. He recounted the story of how, during the Israeli War of Independence in 1948, as a first grader, he was taunted by the Ashkenazi kids that he was indeed an Arab, and an enemy of  the new state of Israel. When his father heard about the students accusations, he promptly contacted Mr. Braverman who in turn educated all of the children that Syrian Jews were their brethren, and they resided in Syria for 3,000 years. He explained to them that only in the late 1800′s did they start to emigrate to countries such as the United States.

Little did Joel Braverman and other community members know, that at the very same time in 1948 that Israel was happily declared a state, the Jews back in Syria were suffering their very own “Kristalnacht” in which angry Arab mobs rampaged through the streets of Aleppo, burning down marked Jewish homes, synagogues (including the 3,000 year old ancient Great Synagogue of Aleppo), and destroying hundreds of irreplaceable Torah scrolls and manuscripts. Jewish men, women and children fled upon the rooftops, or hid with sympathetic Arab neighbors. Hundreds of Syrian young boys escaped Syria at that time to fight as soldiers in the War of Indepence and they proudly tell their stories today. (Get ready for Episode 7 produced by Joe Sitt and The Sephardic Heritage Museum!)

Please remember the struggles and tribulations of Eretz Yisrael this week. Here are some ways to incorporate Yom Haatzmaut into your week!

Read more about Yom Haatzmaut HERE.

1-Thank you Rachel Margolies for a fun way to celebrate Yom Haatzmaut with the kids! Check out  Delightfully Dowling for instant instructions on how to make these delicious blue and white color swirled cupcakes. What does your family do to celebrate Yom Haatzmaut? Please comment below!

image via pjcc

2- Learn about  The Foods of Israel Today by Joan Nathan. Here are some great  Amazon reviews that convinced me to click and buy…

“When was the last time you took a cookbook to bed with you? This is a book that you’ll read from cover to cover, and not necessarily in the kitchen. Well researched and expertly written, “The Foods of Israel Today” is actually a history of food traditions in Israel with a bonus of assorted recipes.”
“With 300 recipes, two pages of suggested Israeli restaurants, two web sources for ingredients, and nine suggested menus, Nathan shows the diverse cuisines of Israel’s sabras and immigrants. THIS IS ISRAELI CUISINE that is being eaten in Israel. Includes turkey schnitzel, quick kibbutz apple cake, eggplant salad, and halvah chocolate cake..”
“In addition to salad, tahina, and hummus recipes, Nathan lists 19 of the best places for hummus from Jerusalem to Akko to Haifa. Plus 12 happening places for falafel. There are 23 salads, including Hamutzim (pickled vegetables). Some of my favorite recipes are Mish Mish Apricot Jam (with cinnamon stick); Egyptian Coconut Jam….”

3- Support Israeli agriculture and shop at Negev Nectars- Gourmet kosher delicacies made by Israeli farmers. I’ve served these gourmet preserves and spreads to my guests and they are indeed delicious !


Shop online today at NegevNectars.com. Use promo code Israel64 at checkout. Sale includes all a la carte items (olive oil, olives, dates and more) as well as all packages.

4- Make Israeli Couscous- adapted from The New York Times:

  • 1 cup Israeli couscous, preferably whole-wheat
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely chopped cilantro
  • 2 tablespoons chopped chives
  • 1 ounce feta, diced
  • 2 tablespoons pine nuts, lightly toasted
  • 1 can chickpeas, drained and rinsed
  • 1/2 red pepper, cut in thin 2-inch slices
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon cumin seeds, lightly toasted and ground
  • Salt to taste
  • 1/4 cup plain low-fat yogurt (or use half olive oil)
  • 1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)

1. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.

2. Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.

3. In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. This is perfect Shavuot recipe or grab a cup of this delicious Israeli couscous for lunch on the go.

5- Make these Israel themed books a bedtime favorite. A memorable gift for a niece or nephew…

6- Watch Barbara Streisand sing Hatikvah to Golda Meir - I LOVE THIS VIDEO!

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