Restaurant Seders: Are They Kosher?

Passover will be here within a week's time.Many households,whether they be Orthodox, Conservative or just holiday observant only will be getting ready for these week of special eating and prayers. However there is growing minority that are nixing the holiday at home and eating out. Instead of celebrating at home, they will be turning to their favorite restaurants to provide them with tradition and good food. Restaurant seders was the big topic in Joan's Nathan;article in yesterday's New York Times Dining section. She wrote about different Manhattan restaurants that will provide everything a traditional first night of passover at home has. The entry way is open for the coming of Elijah, and the prayers books are on the tables. Food is a spin on the traditional. Charoset, which represents the slavery the Jews had known under the pharaohs, is taken to gourmet heights by replacing the traditional almonds with hazelnuts.. Also Manischewitz wine, another tradition in recipes has been replaced with Italian Moscato wine. A Passover favorite such as braised short ribs has a gourmet flair with the addition of of shiitaki and crimini mushrooms along with port wine and ginger. However not all the practices are strictly Kosher. Matzoh is fried instead of baked to give it a crispier , more palatable taste. It is also made with non Kosher or tref flours - a huge Passover taboo. However the chef who created it could not find any Kosher flour hence the discretion. While some very religious Jews may find this sacrilegious there are some who embrace the new spins. This updates the holiday and makes it fresh and exciting for younger generations. Eating out on Passover makes perfect sense. It allows for families to be together without the hassle of endless shopping, prepping and cooking. Dining out also provides delicious variations on holiday classics from forward thinking chefs who still respect the meaning of Passover. There is still tradition but with a new feel to it.

Discounted Dining

We all want to eat out at our favorite restaurants and bistros. The problem is we can;t due to rising food prices and a shrinking paycheck a good night out seems like a luxury . However there is a way out of it. Restaurant coupons.. They let us have one night of delicious food in a great atmosphere at lower prices. They may be a salvation to us ordinary diners . They're a pain and a drain to restaurant owners. This debate was the main article in today's New York Times Dining section. The article written by Dining regular Glenn Collins told of the restaurateurs' side. Most owners do not like the idea of discount dining. They don;t bring in the large amount of customers and some just feel the concept compromises their business' integrity.Some feel that regulars will come because they love the food and the atmosphere , no matter what the cost. They also feel that the ones who are paying full price for their meals are subsidising the ones with the coupons. This is the philosophy of famed Manhattan restaurateur Marc Murphy who owns the Landmarc. Are coupons that bad? No, Some owners feel they bring in more business. New customers come in after printing out coupons from sties like Groupon or VIllageVines. The owner of Manhattan's Piccolo Cafes, Michele Casadei Massari feel that they bring in customers who then come back a second times - sans any discounts. The practice doubles business and brings an otherwise unheard of eatery into the public eye. Also diners bring come with friends and family , thus enlarging the clientele and creating a new wave of loyal eaters. It really is a win situation. Are coupons really that bad? If they bring in business during these hard times, then restaurant owners should go for them. Coupons and discounted dining help fill up any restaurant and create more jobs for the community. Coupons also let those who are longing for a break take one at a great restaurant with top notch food. There's nothing wrong with that.

The Bass Are Running

It's April and the striped bass are running. That means dozens of fishermen all braving the April weather and cold water to catch the fish . However you can also get hybrid striped bass at your local grocery or fish store. It can make for some interesting dishes, from the delicate to the hearty. Striped bass or striper as it;s known by fishermen, is part of the Morondirae family and is usually found in bordering fresh water/salt water areas such as th e Raritan bay in New Jersey the Carolinas, New England and Maryland. Domesticated bass is an offshoot being a hybrid fo both the wild and white bass. The two varieties were first combined in the 1960s in South Carolina for a better meat. Hybrid bass has a delicate somewhat sweet flavor, ,and firm flaky flesh . Sometimes there is a "muddy"taste however the best way to avoid this is by cutting the fish into filets(or having your fish store do it for you) Bass is good a variety of ways. You can char it or blacken it for a Cajun dish , which would go well with dirty rice.You can also grill it and served it on a bed of also grilled veggies. Another recipe is Greek style with a honey and saffron glaze. Bass cheeks , those round fleshy discs on a fish's head are also a treat. Broiled and served with butter, they resemble sea scallops in texture. Most people would prefer just to have their bass in a delicate white wine sauce with green beans and new potatoes. This is a lovely, elegant way to serve it , especially at a dinner party. April is here and the bass are running. Run down to your local fish market or grocery store and pick up this versatile fish . Take advantage of the season with some interesting dishes ranging from hearty to elegant!

Go Green With Salad

The warm weather brings about salad days - those times when we crave a cool,refreshing bowl of greens. Surprisingly enough not many people know how to construct a good,well rounded one Most just think it's chucking a variety of veggies in a bowl and dumping store bought dressing on it.Not so! Anyone can create a healthy and delicious salad using the right lettuce and appropriate extras. First realize that there are three different types to work with: Romaine, Crisphead and Butterhead.Romaine is about the most popular right now being the base for Caesar salad. it is one of the healthiest types,beige rich in Vitamin. C.It is also one of the most flavorful with a sweet taste.The reason being is that only the tender inner leaves are picked for salad. Another flavorful leave is the Butterhead .called, this be use of the smooth, buttery texture off the leaves.it is rich in Vitamin K which are softer and sweeter in texture and taste.The famed Bibb lettuce is from this family.One of the least popular right now is the Crisphead. The variety that produces Iceburg Lettuce.The leaves are densely crowded together to form a cabbage like head.This kind doesn't have much flavor or nutrients as the other.however it can be salvaged to make decent bowlful. What goes well in a salad?Tomatoes are the obvious choice. vary them however to prevent banality. Grape tomatoes are a good addition. They're sweeter tasting than beefsteaks and the plum variety. Another option are artichoke hearts.These add real bite , flavor and color. Onions are also good, Agin they provide texture and flavor however use them sparingly. Too many could lead to heart burn. If you want to vary it added chopped shallots. For something different add snap beans for crunch or even toss a handful of edamame into your salad bowl. With the temps getting warmer and wamrer, more foodies will turn to eating cool bowls of salad. A dish of fresh greens is the perfect foil to hot, steamy days. Mx in homemade dressing and you have a great lunch or dinner.

Spring Holiday Food Shopping

With passover starting next week and both the Orthodox and Christian Easters occurring on the same Sunday , it's now time to start holiday food shopping. The weeks before are perfect for stocking up on both large and small items. Most supermarkets and box stores are are offering some good deals on everything from cuts of meat to candy as well as on tableware and decorations. Before you start , decide on what you want to have. In some parts of the world Easter is going to be a warm weather holy day. You may want to fire up the grill and have outdoor cooked lamb similar to how the Greek Orthodox celebrate. At this time spend the remaining days cleaning out the grill and prepping it. You could even host an outdoor sit down dinner as well. here again you can go for the traditional ham and asparagus or try different quiches and salads. As with any major holiday, decide on how many people you want to invite and work around the guest list. This always determines the amount of food you'll buy. After that start shopping. Take advantage of all the sale prices going on right now. Many stores have good two for one deals on everything from matzoh bread to Easter candy. Of course buy the veggies, fruits and veggies a day or two before your dinner but stock upon other products such as mayo for salads, raisins and almonds for charoset and any canned goods.This is also a good time stockpile soda and seltzers too as well as wines . You may also want to buy some new table linens and napkins for your holiday table too. Stores such as Target and Bed, Bath and Beyond are offering some amazing deals on fancy tablecloths, matching napkins, and napkins rings right now. The Spring holidays are quickly upon us. To have a memorable seder or Easter dinner start shopping now ! Cash in on deals at your local supermarket and box store. these deals will help you in having a sumptuous holiday feast.!

Rice A Roni That Everyday Treat

There's nothing like the classic American side dish Rice A Roni. It goes well with any kind of meat : it is perfect at lunch or better yet at dinner. Everyone, from young an d old, love a big heaping portion the noodle and rice mix on their plates. In fact that's all some will eat 'forgoing the main meal in favor of this San Francisco specialty. Rice A Roni began with the DeDomenci family and their pasta factory in San Francisco. It was originally called Golden Grain after a local tobacco company. The actual dish was started in th e 1950's when an Armenian neighbor;s rice pilaf gave them part of the inspiration for the creation. One of the founder's sons, Tom and his wife Lois decided to add vermicelli to the rice , which became an instant DeDomenici hit. His other brother Vince (there were four brothers including Paskey and Anthony.) mixed dry soup mix with uncooked rice and past a and - voila - Rice A Roni was born. It became an instant hit , due in part, thanks to a great advertising campaign. Commercials for the easy to make side hit the airwaves. it also helped that Rice A Roni was easy to make. "Just saute and simmer" the ads proclaimed and housewives loved the this simple idea. Another type Noodle Roni was brought into the lien in 1964. Vincent DeDominico was inspired to create i thanks to a trip to Rome and falling for fettuccine Alfredo. Today Rice A Ron is is indeed an American classic. It's still easy as pie to make which is great. for busy home cooks. Another plus is the brand's many flavors. It sells everything from rice pilaf (perhaps a nod to the original dish that inspired it), to herb and butter to ones designed specially for different meats. Rice A Roni has even kept up with the country's food trends adding a chicken fajita style along with a four cheese one. There are also low sodium variations and long grain and brown rice. Rice A Roni, that San Francisco treat, is also American classic. It is great alongside chicken cutlets or pork chops. It's good with veggie burgers or just on its own for true fans. There's nothing more comforting than this special creation of rice and pasta

What Is Classy Eating?

Over a century ago, a class meal meant endless platters of Oysters Rockefeller, partridge and wine sorbet. In th e Fifties it was deigned as lobster and any cocktail. The Eighties brought about a new standard classy eats. How is it defined today.? Therein lies the a good foodie question. The concept was the subject of an article in yesterday's New York Times Dining section. The piece , written by Dining regular Jeff Gordinier, writes about the evolution of sophisticated foods. At one time Famous Amos' cookies were considered good eats along with pasta salad and sun dried tomatoes.(Mind you this was back in the Cheap But Glamorous 1980''s era) Nowadays it's anything artisanal attached to its name. As with hand embroidered or hand knitted goods, homemade stuff that is considered classy - even valuable. Certain companies such as that ever luxurious Godiva have jumped on this creating a line of hand made chocolates with unusual flavors. This is an on going completion with all the new boutique chocolatiers who make their candies by hand with unusual flavors and fillings. Some foods will always remain class acts as Mr. Gordinier;s article states. Take pears for instance. They are still considered a luxury item A lot of consumers got them from fruit companies such as Harry and David's out in the Pacific Northwest. Now , however, you can go to any artesanal farm and pick them yourself. (they may even have a history.) Lobster will remain a luxury food because of all the hype attached to it. After all it was nothing more than a poor man's seafood and was served regularly to Ellis Island detainees almost on daily basis. Somehow the tables turned in the late Forties and lobster was the chic food to have , especially in restaurants. other foods such as asparagus and steak will always remain on ultra rich list too. What makes a food luxurious? The era. Like clothing, and music, food is also influenced by the times around it. What make be considered poorman's food today be be the the next luxury. What may be considered posh now will be considered passe later on.