Center for Kosher Culinary Arts

CKCA Grad Avi Roth to Open Gotham Burger Co. in Teaneck, NJ

2012-01-31T15:21:00.000-08:00

A graduate of the Center for Kosher Culinary Arts' first professional culinary arts certificate program, Avi Roth (Summer '08) is hard at work prepping for the opening of his first restaurant. Gotham Burger Co., a "kosher version of Shake Shack," will be opening in Teaneck, NJ within the next month. The restaurant will open on Teaneck's growing "restaurant row", at the bustling corner of Queen Anne Road and West Englewood Avenue, in the space that formerly housed Burgers Bar.

In addition to traditional restaurant design updates, Avi will be bringing the 21st century into his table service, which will feature iPad ordering with interactive games for kids at every table.

Avi reports that his vision for Gotham Burger Co. includes a concentration on flavor profiles, a higher quality of meats, at an affordable price with good service. "I want people to have a fine dining experience at a reasonable price," he said. In addition, the roadside burger joint menu will have lots of kid-friendly fare.

Avi is working with one partner and several investors to open the restaurant and is currently overseeing renovations and solidifying his kitchen staff. In the photo above, he shows CKCA Director Jesse Blonder around the restaurant. As CKCA is a close partner with this venture, Avi will be offering a 10% discount to all CKCA grads who visit Gotham once it opens. He also will be providing word of the day specials once he gets up and running, and he looks forward to seeing lots of CKCA grads past and present become repeat customers.

2012-01-13T11:36:00.000-08:00

Recipe: Pappa al Pomodoro

Here's a fantastic recipe for a hearty tomato soup that we cooked last year in the Master Class in Italian Cuisine. We'll be doing the class again this year with a whole new menu of outstanding, authentic Italian specialties.

Master Class in Italian Cuisine

January 23 - 26

10 am - 2 pm

$475 for the whole week / $150 per day

CLICK HERE FOR MORE DETAILS!

PAPPA AL POMODORO (Tomato bread soup)

- 2 lb tomato puree, canned

- 1 lb stale crusty bread

- 1 sliced red onion

- 1 t crushed red chili pepper flakes

- 4 crushed cloves of garlic

- Fresh basil

- 4 T extra virgin olive oil

- 4 fresh tomatoes, diced

- Salt to taste

Heat the oil in a sauce pan, add the onion and cook gently for 10 minutes. Add the chili pepper and the garlic. Add the tomato puree and bring to a boil. Add the bread in small pieces, the fresh tomatoes, and some water or stock if it is too dry. Let cook till the bread is completely soft, about 20 minutes. Puree briefly with an immersion or regular blender. Tear the basil and add sprinkle on top. Remove from the heat and serve hot or warm with some basil oil (recipe below) on top

OLIO AL BASILICO (Basil flavored extra virgin olive oil)

- 16 fl oz. extra virgin olive oil - 50 leaves fresh basil, cleaned - 1 tsp course sea salt

In a blender, process the oil with the basil and the salt. Add more oil if necessary. Put through a sieve. Pour in a glas bottle or jar and preserve in the refrigerator.

Center for Kosher Culinary Arts Launches New and Improved Website!

2012-01-03T11:56:00.000-08:00

The Center for Kosher Culinary Arts is proud to unveil the newest version of its website, visible at http://www.kosherculinaryarts.com. The new, fully-searchable site includes all of CKCA's classic recipes, as well as updated class schedules, announcements, chef instructor bios and special descriptions of our most exciting master classes. Updates to our popular date nights and other recreational classes can be found there as well.

Check out the new site today!

CKCA to Offer All-Men's Evening Professional Program in Culinary Arts

2011-12-31T15:11:00.000-08:00

Professional Training Program in Culinary Arts
Men's Class
Jan 29 - June 18
Sun, Mon: 6:30 - 10:30 pm

For the first time ever, the Center for Kosher Culinary Arts is offering a non-mixed gender class in professional culinary arts. The first session will be for men only. It will take place Sunday and Monday evenings, starting January 29th through June 18th, 2012.

Our professional training program in culinary arts is 152 hours of hands-on training in professional level culinary skills & techniques. We also offer the students the opportunity to take an additional 8-hour prep course in food safety & sanitation, free of additional charge.

The goals of the program are to:

*Orient the student to the professional kosher culinary environment and teach the student to operate within that environment in a safe, efficient, & skillful manner

*Hone the student’s understanding and practice of fundamental culinary technique

*Develop in the student an understanding of flavor and taste and an appreciation for quality ingredients

*Facilitate the student’s transition in to the working world by providing both career counseling and an opportunity for networking.

For more information, call CKCA Director Jesse Blonder at 718-758-1339.

Congrats to CKCA Grad Dalia Avezbadalov!

2011-12-15T16:02:00.000-08:00

CKCA graduate Dalia Avezbadalov and her mom, Elana Mammon, were featured in a wonderful article in Tablet Magazine about Bukharian food and the large population of Central Asian Jews who live in Queens. Read the full article here.

Enjoy the wonderful recipe they contributed for Perashki Kartoshkagiy, meat and potato turnovers here. The dough recipe can be turned into sufganiyot if you replace the potato mixture with jam before frying.

Join Students from All Over the World: Pro Culinary and Pastry Programs Begin January 2nd!

2011-12-15T08:08:00.000-08:00

This winter CKCA has scheduled our most flexible dates yet for Day and Evening Programs in both Professional Culinary Arts and Professional Baking & Pastry Arts, so that working professionals and students can have the flexibility to study here full time, or spend just two evenings a week learning strategies to succeed as a classical professional chef.

Join students from all over the world who come to study classic culinary techniques in a Glatt Kosher environment.

This is an amazing opportunity for people who are already working to get the kind of training that will secure better job opportunities and a world of new experiences.

The Pro Program in Culinary Arts dates are as follows:

WINTER 2012
FULL TIME, DAY
Jan 2 - March 15, 2012
Monday - Thursday
9 am - 1 pm
NO CLASS Jan 23 – 26 (Yeshiva Week), March 7,8 (Purim)

WINTER/SPRING 2012
PART TIME, EVENING
Jan 8 - May 21, 2012
Sun, Mon
6:30 - 10:30 pm
NO CLASS April 8, 9 (Pesach)

The Pro Program in Baking & Pastry Arts dates are as follows:
WINTER 2012
FULL TIME, DAY
Jan 2 - March 15, 2012
Monday - Thursday
2 pm - 6 pm
NO CLASS Jan 23 – 26 (Yeshiva Week), March 7, 8 (Purim)

WINTER/SPRING 2012
PART TIME, EVENING
Jan 4 - May 24, 2012
Wed, Thurs
6:30 - 10:30 pm
NO CLASS March 7, 8 (Purim), April 11, 12 (Pesach)

Chef Avram Answers Your Thanksgiving Queries on Koshereye's Kosher Turkey Talk!

2011-11-18T10:59:00.000-08:00

We here at CKCA are big fans of our friends at Koshereye.com, and now Chef Avram Wiseman, our very own dean of student affairs, is answering questions about that big kosher turkey that we all love.

Make sure to visit Koshereye.com to get Chef Avram's roast turkey tips and tricks and don't forget to grab CKCA's awesome kosher T-day Recipes, which are linked for your convenience below:

Chef Avram's Roast Turkey
Cabbage and Apple Soup
Sweet Potato Gratin
Wheatberry Salad with Butternut Squash and Dried Cranberries
Thanksgiving Maple Pecan Pie
Leftover Turkey Gumbo!

Winter Professional Programs Begin January 2nd!

2011-11-18T05:31:00.000-08:00

The Center for Kosher Culinary Arts is once again proud to offer both full time and part time program in Culinary Arts and Baking and Pastry Arts. Schedules for the programs beginning in the first week of January are below. For additional information and to download an application, please visit http://www.kosherculinaryarts.com.

PROFESSIONAL TRAINING Program in Culinary Arts

WINTER 2012
FULL TIME, DAY
Jan 2 - March 15, 2012
Monday - Thursday
9 am - 1 pm
NO CLASS Jan 23 – 26 (Yeshiva Week), March 7,8 (Purim)

WINTER/SPRING 2012
PART TIME, EVENING
Jan 8 - May 21, 2012
Sun, Mon
6:30 - 10:30 pm
NO CLASS April 8, 9 (Pesach)

PROFESSIONAL TRAINING Program in Baking and Pastry Arts

WINTER 2012
FULL TIME, DAY
Jan 2 - March 15, 2012
Monday - Thursdayhttp://www.blogger.com/img/blank.gif
2 pm - 6 pm
NO CLASS Jan 23 – 26 (Yeshiva Week), March 7, 8 (Purim)

WINTER/SPRING 2012
PART TIME, EVENING
Jan 4 - May 24, 2012
Wed, Thurs
6:30 - 10:30 pm
NO CLASS March 7, 8 (Purim), April 11, 12 (Pesach)

For more information, contact CKCA at 718-758-1339. You can also download an application at http://www.kosherculinaryarts.com.

CKCA's Kosherfest Culinary Competition

2011-11-17T08:12:00.000-08:00

The lightbulbs flashed as boneless duck breasts sizzled in the pan, while three kosher chef owners competed in Kosherfest's CKCA Culinary Competition, which was sponsored by Jack's Gourmet.

Craig Solomon of Ariel's of Englewood, Moshe Wendel of Pardes in Brooklyn, and Seth Warshaw of etc Steakhouse squared off in this secret ingredient challenge, with only forty-five minutes to stake their claim to the $1,000 cash prize.

The crowd squeezed into a room too small for 300 people, and craned their necks as they tried to get glimpses of the three chefs scurrying back and forth from their prep stations to their cooktops.

Moderated by CKCA Dean of Student Affairs Chef Avram Wiseman, the spectators were treated to a running commmentary of the ingredients being used and their uses. Chef Avram also reported on the cooking styles and tools being used as well as any particular techniques that were particularly interesting.

When time was called after forty-five minutes, three plates with a main course of duck breast were served to the three judges, who were CKCA Head Pastry Chef Instructor Philippe Kaemmerle, Jack's Gourmet's Jack Silberstein, and Kosher Scene blogger Chaim Szmidt.

As the judges tabulated the score, the audience held its collective breath. While all three chefs had very high scores and the numbers were very close, the winner was announced as Chef Seth Warshaw of Etc Steakhouse of Teaneck, New Jersey.

CKCA would like to thank Kosherfest and Jack's Gourmet for their help in making this event a reality. And once again, a hearty congratulations to our competitors, whose restaurants are all real winners: Chef Moshe Wendel of Pardes in Brooklyn, Chef Craig Solomon of Ariel's of Englewood, and of course to Chef Seth Warshaw, of Etc Steakhouse in Teaneck, NJ.

CKCA Kosherfest Wrap Up

2011-11-17T07:53:00.000-08:00

The Center for Kosher Culinary Arts (CKCA) once again attended the Kosherfest 2011 Trade Show last week, and returned to Coney Island Avenue with new information and renewed perspectives about the world of kosher food production. Our booth was very active, and we were happy to give away 500 of the hottest kitchen tool on the market, a "CKCA orange" bowl scraper. Our booth was so busy that we ran out of our giveaway in the middle of the second day!

Our students were once again admired and respected show visitors and looked every bit the next generation of kosher chefs when they checked it at our booth looking spiffy in their chef whites.

Dean of Student Affairs Chef Instructor Avram Wiseman and Head Pastry Chef Philippe Kaemmerle were here, there, and everywhere at the show, speaking to people at our booth, tasting new kosher creations, and moderating (Chef Avram) and judging (Chef Philippe) the Kosherfest/CKCA Culinary Competition that was sponsored by Jack's Gourmet.

Click here to read more about Kosherfest's first ever live culinary competition, which was organized by CKCA and attended by approximately 300 people, with standing room only.

Highlights of our visits to Kosherfest booths included the smash hit of Jack's Gourmet's new product win, the Jamaican Jerk Chicken sausage. (We're not just saying this because Jack is cool and sponsored our competition. The sausage really is fantastic.) We also loved the Tishbi line of jams made with Champagne preserves, especially the passionfruit flavor, which was also a winner in the Kosherfest new product competition. Other highlights of the show were seeing CKCA's many friends, alumni and colleagues in the kosher food world, including our kashruth instructor Rabbi Zushe Blech.

Congrats to Jack's Gourmet on winning Kosherfest's New Product Competition

2011-11-02T09:28:00.001-07:00

Congrats to CKCA partner (and Kosherfest competition sponsor) Jack's Gourmet on winning the Kosherfest New Products competition for best new meat or poultry product. Jack's Gourmet won for its Jamaican style Jerk Chicken Sausage.

Here's a description of the new product:

Packing a very healthy dose of both flavor and heat, this Caribbean delight will have you banging on your steel pans before you finish your first bite! Grill this sausage alongside some fresh corn and wash it down with a beer; you will be booking your island getaway before you can say "ya mon!"

We encourage you to stop by the Jack's Gourmet booth at Kosherfest next week (November 8th and 9th), and taste the winning product for yourself!

And don't forget to come early to get a seat at CKCA's/Jack's Gourmet's Kosherfest Competition on Wednesday at 11am in Room C/D. Visit Kosherfest.com to register.

The Fourth Annual Kosherfest Cooking Competition

2011-10-26T18:23:00.000-07:00

Three Professional Chefs to Compete in First-Ever LIVE Culinary Competition to take place at Kosherfest!

The Center for Kosher Culinary Arts and Jack's Gourmet are pleased to announce a professional, live cooking competition to take place at Kosherfest:

Wednesday, November 9th

11am-12:30pm

Room C/D

About the Competition

Three established chefs from well-known gourmet, kosher restaurants will be competing for a cash prize of $1000, and of course, bragging rights. The competition is being organized and run by CKCA, the Center for Kosher Culinary Arts (http://www.kosherculinaryarts.com), the only kosher culinary school in the United States. CKCA works with students, chefs, restaurateurs and kosher food professionals to provide quality training and personnel for the kosher workforce.

Describing the ground rules of the live event, Jesse Blonder, director of the Center for Kosher Culinary Arts says, "Each chef will be presented with one secret ingredient and given 45 minutes to prepare three portions of one course featuring the ingredient." Three judges from the industry -- Jack Silberstein, CEO of Jack’s Gourmet, Cookbook author Gil Marks, CKCA Head Pastry Chef Philippe Kaemmerle, will taste the entries, make live comments, and take a few minutes to grade each competitor's dish based on taste, creativity, and presentation.

Competing Chefs

The three chefs participating in the CKCA/Jack’s Gourmet Kosherfest Culinary Competition are

Chef Seth Warshaw of ETC Steakhouse in Teaneck, NJ

http://www.etcsteakhouse.com

Chef Moshe Wendel of Pardes Restaurant in Brooklyn, NY

http://www.pardesrestaurant.com

Chef Craig Solomon of Ariel's of Englewood in Englewood, NJ

http://www.arielskosher.com

Interview Opportunities

Interviews with the organizers of the competition, competition participants/winner and judges will be scheduled by Elizabeth Kratz. Please email elizabeth.kratz(AT)gmail.com for advance interview requests, or find her at Kosherfest Booth 63 during Kosherfest.

After the Center for Kosher Culinary Arts

Questions for the Center for Kosher Culinary Arts can be fielded after November 9th by Jesse Blonder, Director, CKCA. More can be learned about CKCA at http://www.kosherculinaryarts.com.
Center for Kosher Culinary Arts is located at 1407 Coney Island Avenue, Brooklyn, NY, 11230. 718-758-1339

Don't Miss Our Kosherfest $1000 Prize Culinary Competion!

2011-10-25T14:09:00.000-07:00

The Center for Kosher Culinary Arts is pleased to announce that as part of the incomparable Kosherfest Trade Show at Meadowlands Exposition Center in Seacaucus, NJ (Tuesday and Wednesday, November 8th and 9th -- click here to sign up!), we, along with Jack's Gourmet, will be presenting a professional, first-ever live cooking competition for a cash prize of $1000!

The contestants are:

Chef Seth Warshaw of ETC Steakhouse in Teaneck, NJ

Chef Moshe Wendel of Pardes Restaurant in Brooklyn, NY

Chef Craig Solomon of Ariel's of Englewood in Englewood, NJ

The competition will take place on the second day of Kosherfest, on Wednesday, November 9th, at 11:00am to 12:30pm. We look forward to seeing you there. Click here to find out all about Kosherfest!!

Sukkot Recipe: Salade de Pois Chiches (Chickpea Salad)

2011-10-09T12:26:00.000-07:00

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.

(SERVES 6)

INGREDIENTS
1½ tsp. kosher salt
4 cloves garlic
⅓ cup olive oil
¼ cup finely chopped parsley
3 tbsp. fresh lemon juice
1½ tsp. ground cumin
¼ tsp. cayenne
2 15-oz. can chickpeas, rinsed
2 large shallots, chopped
Freshly ground black pepper, to taste

INSTRUCTIONS
Using a knife, scrape and mash salt and garlic into a smooth paste; transfer to bowl and stir in oil, parsley, juice, cumin, cayenne, chickpeas, shallots, and pepper.

Sukkot Recipe: Tzimmes (Root Vegetable Stew)

2011-10-09T12:24:00.000-07:00

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.

(SERVES 6–8)

INGREDIENTS
3 tbsp. olive oil
2 lb. beef chuck, cut into 1½″ cubes
Kosher salt and freshly ground black pepper, to taste
1½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
2 large yellow onions, minced
4 cups beef stock
2 lb. sweet potatoes, peeled and cut into 1 ½″ cubes
8 oz. pitted prunes, halved
2 carrots, cut into 1½″ lengths
1 tbsp. honey (optional)
1 tbsp. finely chopped parsley

INSTRUCTIONS
1. Heat oil in a 6-qt. Dutch oven over medium-high heat; season beef with salt and pepper. Working in batches, add beef to pot, and cook, turning, until browned all over, about 8 minutes; transfer to a plate and set aside. Add cinnamon, ginger, nutmeg, and onions, season with salt and pepper, and cook, stirring, until soft, about 5 minutes. Return beef to pot along with stock, and bring to a boil; reduce heat to medium-low, and cook, covered partially, until beef is barely tender, about 1 hour.

2. Add potatoes, prunes, and carrots; cook, uncovered, until tender, about 1 hour. Remove from heat, stir in honey, and sprinkle with parsley.

Sukkot Recipe: T'fina Pkaila (Beef Rib and Meatball Stew)

2011-10-09T12:23:00.000-07:00

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.

(SERVES 6–8)

INGREDIENTS
FOR THE MEATBALLS:
2 tbsp. olive oil
1 small yellow onion, minced
1 lb. ground chuck
1 tbsp. ground cumin
1 tbsp. ground black pepper
1 tbsp. finely chopped cilantro
1 tbsp. finely chopped parsley
2¼ tsp. kosher salt
1½ tsp. paprika
¾ tsp. ground cinnamon
1 egg, lightly beaten

FOR THE SOUP:
¼ cup olive oil
1 lb. beef flanken-cut short ribs
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, finely chopped
1 large yellow onion, minced
5 cups beef stock
6 oz. spinach leaves, chopped
1 16-oz. can white kidney beans, rinsed and drained

INSTRUCTIONS
1. Make the meatballs: Heat oil in a 6-qt. saucepan over medium-high heat. Add onions; cook, stirring, until soft, about 5 minutes. Using a slotted spoon, transfer onions to a bowl; stir in chuck, cumin, pepper, cilantro, parsley, salt, paprika, cinnamon, and egg. Form mixture into about forty 1-oz. balls. Return saucepan and oil to medium-high heat; add meatballs, and cook, turning, until browned all over, about 4 minutes. Transfer to a plate and set aside.

2. Make the soup: Return saucepan to medium-high heat and add oil; season ribs with salt and pepper. Working in batches, add ribs, and cook, turning, until browned on all sides, about 8 minutes. Transfer ribs to a plate and set aside. Add garlic and onions to pan, and cook, stirring, until lightly caramelized, about 5 minutes. Return ribs to pan along with stock, and bring to a boil; reduce heat to medium-low, cover, and cook until beef is just tender, about 1 hour. Add meatballs, and cook until tender, about 8 minutes. Add spinach and beans, and cook, until spinach and beans are tender, about 4 minutes more.

Sukkot Recipe: Kibbeh (Lamb and Bulgur Wheat Croquettes)

2011-10-09T12:05:00.000-07:00

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.

(SERVES 6–8)

INGREDIENTS
FOR THE SHELL:
1 lb. ground lamb
1¼ cups fine bulgur wheat (No. 1), soaked in warm water for 10 minutes, drained
1 tsp. kosher salt
1 tsp. ground cumin
½ tsp. ground coriander
1 small yellow onion, minced
Freshly ground black pepper, to taste

FOR THE FILLING:
2 tbsp. olive oil
3 cloves garlic, minced
1 large yellow onion, minced
8 oz. ground chuck
2 tsp. ground cinnamon
2 tsp. ground allspice
Kosher salt and freshly ground black pepper, to taste
⅓ cup lightly toasted pine nuts
Canola oil, for frying

INSTRUCTIONS
1. Make the shell: Place lamb, bulgur wheat, salt, cumin, coriander, onion, and pepper in a food processor, and process until a smooth paste forms, about 30 seconds; set aside.

2. Make the filling: Heat oil in a 4-qt. saucepan over medium-high heat; add garlic and onion, and cook, stirring, until soft, about 5 minutes. Add chuck, cinnamon, allspice, and salt and pepper, and cook, stirring, until browned, about 10 minutes. Remove from heat, and stir in pine nuts.

3. Form 2 tbsp. shell mixture into a thin disk; place 1 tbsp. filling in center, and mold disk around filling, forming a football shape. Repeat with remaining shell mixture and filling.

4. Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 325°. Working in batches, fry croquettes until golden brown, about 5 minutes.

Sukkot Recipe: Holishkes (Stuffed Cabbage Rolls)

2011-10-09T12:04:00.000-07:00

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.

(SERVES 6–8)

INGREDIENTS
Kosher salt, to taste
1 large head cabbage, cored
2 tbsp. canola oil
2 medium yellow onions, thinly sliced, plus ½ cup finely grated
2 ribs celery, finely chopped
Ground black pepper, to taste
¼ cup tomato paste
⅓ cup raisins
¼ cup honey
¼ cup fresh lemon juice
1 32-oz. can whole peeled tomatoes with juice, pureed
1 lb. ground chuck
¼ cup uncooked long-grain white rice, soaked in hot water for 10 minutes, drained
3 tbsp. beef stock
1 tsp. paprika
¼ tsp. cayenne
1 egg, lightly beaten

INSTRUCTIONS
1. Bring a large pot of salted water to a boil over high heat; add cabbage, and cook, pulling off each outer leaf with tongs as it becomes tender, about 2 minutes per leaf. Transfer leaves to a baking sheet and continue until you have 20 leaves.

2. Heat oil in a 6-qt. saucepan over medium-high heat; add sliced onions and celery, season with salt and pepper, and cook, stirring, until lightly caramelized, about 15 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 2 minutes. Add raisins, honey, juice, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, partially covered, until reduced, about 30 minutes.

3. Heat oven to 350°. Combine remaining onion, chuck, rice, stock, paprika, cayenne, egg, salt, and pepper in a bowl. Place 2 tbsp. beef mixture in center of each cabbage leaf, fold sides over filling, and then roll up. Transfer rolls, seam side down, to bottom of a 9″ × 13″ glass baking dish. Pour tomato sauce over rolls; bake until filling is cooked through, about 45 minutes.

**Correction: September 12, 2011 An earlier version of this recipe did not indicate the correct amount of onions to add in step 2. Add the two medium yellow onions, thinly sliced, in step 2; Combine remaining 1/2 cup onion, finely grated, to the beef mixture in step 3. This recipe has been corrected to reflect this.

Sukkot Recipe: Fish Balls in Tomato Sauce

2011-10-09T12:02:00.000-07:00

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.

(SERVES 4)

INGREDIENTS
1 lb. ground white fish (any fleshy white fish such as carp or pike)
½ cup matzo meal
¼ cup finely chopped parsley
1 tsp. ground cumin
½ tsp. ground coriander
¼ tsp. ground ginger
5 cloves garlic, finely chopped
1 egg white, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tbsp. canola oil
3 tbsp. tomato paste
2 cups fish or vegetable stock
1 cup whole, peeled canned tomatoes with juice, crushed
1 tsp. sugar, plus more to taste
½ tsp. cayenne
¼ tsp. crushed red chile flakes
¼ tsp. ground allspice

INSTRUCTIONS
1. Stir together fish, matzo meal, 3 tbsp. parsley, cumin, coriander, ginger, 2 cloves garlic, egg white, and salt and pepper in a bowl. Form into thirty-two ½-oz. balls; chill.

2. Heat oil in a 4-qt. saucepan over medium-high heat. Add remaining garlic; cook until fragrant, about 45 seconds. Add tomato paste; cook, stirring, until caramelized, about 3 minutes. Add stock, tomatoes, sugar, cayenne, chile flakes, allspice, salt, and pepper; bring to a boil. Add fish balls, reduce heat to medium-low, and cook until balls are cooked through, about 20 minutes. Sprinkle with remaining parsley.

Sukkot Recipe: Marinated Cauliflower Salad

2011-10-09T11:59:00.000-07:00

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.

SERVES 4

INGREDIENTS
2 cups thinly sliced cauliflower
½ cup chopped kalamata olives
⅓ cup chopped roasted red bell peppers
⅓ cup finely chopped scallions
¼ cup olive oil
3 tbsp. fresh lemon juice
1 tsp. marjoram, minced
1 tsp. oregano, minced
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS
Toss all ingredients in a bowl; let sit for 20 minutes to blend flavors.

Sukkot Recipe: Baba Ghannouj

2011-10-09T11:56:00.000-07:00

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.

(SERVES 4)

INGREDIENTS
8 cloves garlic, unpeeled
2 medium eggplants
⅓ cup fresh lemon juice
¼ cup plus 2 tbsp. tahini
2 tbsp. mayonnaise
1 tbsp. finely chopped parsley
1 tsp. ground cumin
1 tsp. paprika
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS
Place garlic and eggplants on a foil-lined baking sheet, and broil until tender and charred all over, about 10 minutes for garlic, and about 40 minutes for eggplant. Peel and seed eggplants, and mash flesh with peeled garlic, juice, tahini, mayonnaise, 2 tsp. parsley, the cumin, paprika, and salt and pepper in a bowl; sprinkle with remaining parsley.

Chef Avram's Achiote Paste

2011-09-26T17:25:00.000-07:00

Here is Chef Avram's recipe for Achiote Paste, which can be used in his recipe for his Yucatan-style Mexican Chicken.

Ingredients:

5 tablespoons achiote (annatto) seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8 whole allspice berries
1/2 teaspoon whole cloves
3 habanero peppers, seeded
1/2 cup orange juice
1/2 cup white vinegar
8 cloves garlic
2 tablespoons salt
5 lemons, juiced
1 teaspoon premium tequila

Procedure:

With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.

In a blender or food processor, mix the ground spices, Habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

Pollo Ticul: Yucatan-Style Chicken

2011-09-26T16:49:00.000-07:00

Chef Avram is particularly proud of his new recipe for Pollo Ticul, a Yucatan-style Mexican chicken. He debuted the recipe at his recent class on the cuisine of Mexico. It's spicy and flavorful; sure to impress friends on Sukkot or whenever you choose to serve it.

Ingredients:

Achiote Paste 2 oz.
Sour orange juice ¼ cup
Garlic, peeled and finely chopped 2 cloves Honey 1 ½ Tablespoons
Cumin seeds, toasted 1 Tablespoon
Oregano, dried 1 teaspoon
Banana leaves 4 leaves
Corn oil ¼ cup
Plum tomatoes, small dice 3 ea.
Green pepper, small dice 5 oz.
Onion, Spanish, small dice 6 oz.
Chicken 3-4 LBS. cut in 1/8’s 1 ea.

Procedure

Mix the first six ingredients in a large bowl. Use a hand blender if possible to help bruise the seeds. Place the chicken in the bowl and marinate, covered overnight, in the refrigerator. Heat the oil in a large sauté pan and add the onion and green peppers. Cook until the onions are translucent. Add the tomatoes and season well with salt and pepper. Reserve.

Preheat the oven to 400°.

Lightly oil a large baking dish. Line the pan with aluminum foil then alternate lying banana leaves lengthwise then widthwise. Make packages of chicken with the marinade and the sautéed vegetables by wrapping the chicken in a leaf and forming a “package.” Wrap each package in aluminum foil and seal. Bake 45 minutes.

Remove the foil and bake for another 15 minutes. Serve hot.

We Want YOU! It's Time for Culinary Boot Camp!

2011-09-26T16:40:00.001-07:00

It's time to take that next step and sign up for one of the Center for Kosher Culinary Arts' hottest classes! Culinary Boot Camp an intensive culinary experience designed for everyone from the frustrated home cook who wants to learn classic techniques to the budding chef looking to take his or her kitchen prowess to the next level.

Learn some of the same basic culinary fundamental skills taught to chefs in the finest cooking schools. Topics covered include: knife skills, principles and application of all the major cooking methods, how to cook poultry, meat & fish, plating & presentation, and more. This program is a must for anyone who is tired of ruining dinner or conversely, dares to call him or herself a good cook!

5 Tuesday nights, Oct 25, Nov 1, 8, 15, 22, 7 – 10 pm
$375 -- CALL TO REGISTER -- 718.758.1339

Rosh Hashanah Carrot Pear Gratin

2011-09-22T16:49:00.000-07:00

Ingredients:

3 pounds carrots
1 cup ripe chopped pears, minced small or crushed (if using canned pears, drain very well)
3 eggs
1/4 cup Coffee Rich or milk substitute
1/2 cup flour
3-4 tbsp honey
1/2 to 1 tsp cinnamon
1/8 tsp nutmeg (optional)
1 tbsp grated or 1/2 tsp ground ginger
salt and pepper to taste
fresh, sliced pears for garnish

Procedure:

Peel and boil carrots until tender. Shock the carrots in ice water to stop the cooking and to retain the bright color. Puree in a food processor with the pears, and reserve in a large colander. Drain the carrot-pear mixture well.

Whip the eggs in a clean mixing bowl. Add all the other ingredients and season well. Divide the mixture into well greased molds or one large baking dish and place onto sheet pans into a preheated 325 degree oven. Pour hot water onto the sheet pans to provide steam while baking and bake for 35-40 minutes.

Test for doneness by inserting a skewer and internal temperature should reach 160 degrees and be firm on top. Garnish with sliced pears.

Rosh Hashanah Recipe: Flemish Carbonnade of Beef

2011-09-22T10:28:00.001-07:00

Chef Avram shares a Flemish-style beer braised beef recipe which is both impressive for company while having the characteristic of reheating well, making it a perfect gourmet main course for Rosh Hashanah or Sukkot. This recipe yields only four portions, so if you're having a lot of guests, make sure to double or even triple the recipe!

Yield: 4 portions

Ingredients:

Swiss steaks (or top round) 1 pound, cut into 3-4 inch steaks
Oil or clarified 4 oz.
Flour as needed for dredging
Onions, Spanish 24 oz. or 2-3 onions
Dark beer 12 oz.
Brown stock (veal or beef stock) 16 oz.
Bay leaves 2
Brown sugar 2 oz.
Chopped parsley for garnish

Procedure:

Cut and pound the beef into four, 4oz. Swiss steaks. The meat should resemble larger than average beef stew pieces, pounded out slightly to assist with tenderization. Season the steaks with salt and pepper. Slice the onions into medium slices. Dredge the steaks into a plate of flour and shake off any excess flour. Heat about an ounce or two of oil in a frying pan and fry the steaks on both sides till golden brown. Remove the steaks and reserve.

Heat the remainder of the oil in the same pan and add the onions. Cook the onions over medium heat until a golden brown color is achieved. Replace the beef. Add the beer, bay leaves, sugar and the stock and bring to the boil. Skim any accumulated oil or foam. Cover tightly and place in a 350° oven for 30 minutes.

Remove the pan from the oven. Place the pan on the stovetop on a low fire and uncover. Turn the steaks. Add additional stock or water if the sauce reduces too much. Cook until the beef is tender and the sauce thickens to coat. Taste to season with salt and black pepper.

Sprinkle with chopped parsley to serve.

Rosh Hashanah Herbed Roasted Chicken with Apples

2011-09-20T13:10:00.002-07:00

This recipe is inspired by the classic British combination of roasted pheasant with apples and herbs. It's a perfect fall recipe and is sure to help wish your family and guests a sweet new year.

3 tart apples, cored and quartered
3 carrots, cut into 2-inch pieces
2 sweet potatoes, peeled and cut unto 2-inch pieces
1 leek, peeled, cleaned and roughly chopped
2 medium onions, quartered
1 whole head fresh garlic, halved
8 sprigs fresh rosemary
8 sprigs fresh thyme
Salt and pepper, to taste
4 tablespoons olive oil
2 tablespoons all purpose flour
1-2 cup apple cider or apple juice
1 whole chicken (4 to 5 pounds)

Preheat oven to 425 degrees.

Arrange apples, vegetables and garlic at the bottom of a deep roasting dish or cooking tin. Chop four each of the rosemary and thyme leaves and add them to the apples and vegetables. Season with salt and pepper.

Pat the chicken dry. Place several apple pieces inside the chicken cavity as well as the remainder of the rosemary and thyme sprigs. Truss the chicken legs if you wish, or position the legs under the wings. Season the bird generously with salt and pepper and rub all over with 2 tbsp of olive oil. Place chicken on top of the apples and vegetable, breast side up.

Roast uncovered for 1 hour and 15 minutes. Remove chicken from oven to rest, covered lightly with foil, and return apples and vegetables to the oven for 10-20 additional minutes until golden.

To make a pan sauce, combine 2 tbsp olive oil and 2 tbsp flour in a pan and mix continuously on top of the stove over low heat until a paste is formed and bubbling (approximately one minute). Slowly add the roasted chicken juices from the bottom of the roasting pan and as much apple cider as you like. Season to taste with salt and pepper. Cool and refrigerate or keep sauce warm until ready to serve.

Fall Recipe: Butternut Squash Wheatberry "Risotto"

2011-09-15T10:05:00.000-07:00

Now that squash is in season, this is a great opportunity to bring out their sweetness by roasting in a hot oven. This is a great side dish for fall and winter and you can use different squash types, and well as different cheeses, herbs and toppings (such as dried cranberries, or pecans), to make any kind of wheatberry risotto you like.

Serves 4 as a side

Leftover Potential: Since this isn’t really risotto, it reheats well – not losing much of its texture in the process.

Ingredients:

1 small butternut squash, peeled and cubed into 1/4 inch dice
olive oil, as needed
salt and pepper, as needed
1 Tbsp butter
1 onion, diced
2 cloves garlic, minced
3/4 cup wheat berries
1/2 cup white wine
2 cups vegetable broth, kept warm over low heat
1 Tbsp rosemary, chopped
2 tsp sage, chopped
1/4 cup parmesan cheese
salt and pepper, to taste

1. Toss the cubed squash with the olive oil in a medium bowl. Season with salt and pepper.
2. Spread into an even layer on a baking sheet, and roast in a 400 degree oven until lightly golden and tender, about 20-25 minutes. Set aside.
3. Heat the butter over medium heat. Add the onion and sauté until translucent, about 4-5 minutes. Add the garlic and sauté until translucent, about 1 minute more.
4. Add the wheat berries and stir to heat through, about a minute. Add the wine, and bring to a boil. Boil, stirring occasionally, until the wine has mostly evaporated.
5. Add the broth a ladleful at a time, stirring occasionally, until the broth is absorbed. Continue adding broth until it is all absorbed and the wheat berries are tender.
6. Stir in the cooked squash, rosemary, sage, and parmesan. Season to taste with salt and pepper. If desired, finish with another knob of butter. Serve warm.

CKCA's Fall Recreational Schedule

2011-09-09T04:30:00.000-07:00

Along with traditional and non-traditional date nights, challah baking, culinary boot camp, cake decorating and chocolate making-classic classes, CKCA is mixing it up a little this fall with several new classes, including Exquisite Italian Desserts (Nov. 6th), Deliciously Healthy Baking (Dec. 11th) and Jewish Baking Classics (Nov. 13th).

Visit the below links for descriptions of the individual classes, or if the full description isn't listed, visit the CKCA website for full descriptions and prices. We are looking forward to seeing you this Fall!

Challah Baking (Sept. 18th)

Date Night, 'Last Chance for Summer' Feast (Sept. 20th)

Date Night, Fall Feast (Choice of Nov. 12, 19, Dec. 3, 10, or 17th)

Date Night, Couples Competition (Nov. 26)

Date Night, Asia (Choice of several dates tba)

Intro to Cake Decoration (Five Monday evenings, beginning Oct. 24th)

Cake Decoration, Fondant (Five Monday evenings, beginning Nov. 28th)

Culinary Bootcamp (Five Tuesday evenings, beginning Oct. 25th)

Servsafe Food Safety Course (Three Sundays, beginning Oct. 30th)

Chocolate! Chocolate! Chocolate! (Oct. 30th)

Exquisite Italian Desserts (Nov. 6th)

Jewish Baking Classics (Nov. 13th)

Mother and Daughters Baking (Nov. 20th)

Sophisticated Cupcakes (Nov. 27th)

Steak Night (Nov. 29th)

World Class Desserts (Dec. 4th)

Cuisine of Mexico (Dec. 6th)

Deliciously Healthy Baking (Dec. 11th)

Taste of Asia (Dec. 13th)

Knife Skills (Dec. 20th)

Crave the Bright, Clean Flavors of the Cuisine of Mexico

2011-07-29T08:09:00.001-07:00

Tuesday, August 11th, 7:30pm-10:30pm

The cuisine of Mexico is defined by the kind of bright, clean flavors that are perfect for summer. We will explore these flavors and delve deeper in to Mexican food than the standard Americanized tacos and burritos that people are used to. We’ll be using a variety of spices, dried chilies, fresh herbs and vegetables to create a menu that will have you talking the rest of the summer and into next year!

$75 – CALL TO REGISTER – 718.758.1339

Smoked Salmon and Spud Spring Rolls

2011-07-27T17:38:00.000-07:00

During the three weeks and shortly before the Nine Days (where people traditionally avoid meat dishes), Chef Avram Wiseman shares a delicious recipe for meatless spring rolls that is sure to elevate whatever meal you choose to serve them with.

3 lbs Potatoes, Yukon gold
2 oz, Butter
3 Egg yolks
Salt and pepper to taste

12 oz. Smoked salmon, julienne
1 bunch Chives, finely cut
1 package Spring roll wrappers
2 Eggs

Procedure:

Peel and cut the potatoes into 11/2 inch cubes. Place in a large saucepan and cover with cold water. Add a pinch of salt and place over high heat. Bring the potatoes to a boil. Boil until tender. Drain well.

Add the butter, salt, pepper and slowly add the egg yolks, one at a time to make sure you don't scramble the eggs. Pass the mixture through a food mill or mash finely. Let cool to room temperature.

Add the salmon julienne and the cut chives to the potato mixture.

Place a teaspoon of mix on a spring roll wrapper. Roll into a spring roll shape and seal with egg wash. Refrigerate on parchment paper.

Deep fry in oil that has been heated to 325°. Fry to a crispy golden brown. Drain on a wire rack and garnish with chopped chives. Serve immediately.

Don't Miss Our Sell-Out 'Taste of Asia' Class

2011-06-30T17:15:00.000-07:00

Chef Avram Wiseman has long been a connoisseur of Asian cuisine, and has run a recreational class each semester on it which always fills up. It's super-awesome and super-yummy. Don't miss it this time around!

Taste of Asia explores the exciting flavors and cooking techniques of the Asian continent. Chef Avram Wiseman teaches recipes from countries such as China, Korea, Thailand and Vietnam as well as some of his own Asian inspired creations. This is a must-take class, which will give you flavors and secrets to making sauces unique to the Orient to wow your family and friends.

Mon, July 11, 7:30 – 10:30 pm

$75 – CALL TO REGISTER – 718.758.1339

Raise Your Glasses! It's 'Cocktail Party' Culinary Date Night

2011-06-29T17:39:00.000-07:00

Join us for a festive evening of creative cocktails, finger foods and fun! Couples will cook together to create a cocktail hour inspired menu that will include a special selection of tasty bites and signature drinks.

This stand-alone class will be offered three times:

Wednesdays: July 6th, August 3rd or August 24th
7:30pm to 10:30pm

$150 per couple

CALL TO REGISTER – 718.758.1339

Recipe from 'Taste of Asia' Class

2011-06-29T17:19:00.001-07:00

In honor of his always sold-out class Taste of Asia, Chef Avram Wiseman provides a beautiful and not overly complicated recipe for Japanese cooked chicken roll.

Ingredients:

Chicken cutlets 1 and 1/2 lbs.
Sushi rice 3/4 cup
Rice vinegar 3/4 oz
Sugar 1 teaspoon
Salt 1/2 teaspoon
Nori seaweed sheets 2 ea.
Asparagus, medium 4 ea.
Carrots cut into ¼ inch strips1 ea
Red pepperscut into ¼ inch strips 1 ea.
A/P Flour 4 oz
Eggs, large 2 ea.
Panko crumbs 2 cups
Salt and pepper to taste
Canola oil for frying

Procedure:

Prepare the sushi rice by following directions on the bag(or rice cooker instructions). While the rice is cooking, mix rice vinegar, salt and sugar in a small bowl. When the rice is cooked, turn it out into a wooden mixing bowl. Immediately, drizzle the vinegar syrup over the cooked rice and mix in gently with a rubber spatula until the rice is room temperature. Cover with a moist paper towel and reserve.

Blanch the carrots and asparagus separately and reserve.

Butterfly cut and lightly pound the chicken breast between sheets of plastic wrap. Form a rectangular shape with the chicken breasts. Lay a sheet of Nori on the chicken. Spread a thin layer of rice over the bottom half of Nori, and then carefully place an asparagus spear, carrot stick and red pepper strip on the rice. Roll the entire preparation into a "log." Place in freezer until frozen.

Remove from the freezer. Remove the plastic wrap. Dredge the frozen log into seasoned flour to lightly coat entire log, especially the ends! Shake off excess flour. Coat in beaten egg mixture, and roll in Panko crumbs.

Drop chicken log into hot canola oil (325º). Fry until golden brown. Place chicken in a 325º oven for 30-35 minutes.

Chicken is ready to serve when internal temperature is 155º. Check with an instant read thermometer. Carefully slice with a serrated knife. Serve immediately.

Culinary Boot Camp Starts July 7th!

2011-06-22T08:35:00.000-07:00

An intensive culinary experience designed for everyone from the frustrated home cook who finally wants to learn to “really cook” to the budding chef looking to take his or her kitchen prowess to the next level. Learn some of the same basic culinary fundamental skills taught to chefs in the finest cooking schools. Topics covered include: knife skills, principles and application of all the major cooking methods, how to cook poultry, meat & fish, plating & presentation, and more. This program is a must for anyone who is tired of ruining dinner or conversely, dares to call him or herself a good cook!

5 Thursday nights, July 7, 14, 21, 28, Aug 4, 7:30 – 10:30 pm

$375 -- CALL TO REGISTER -- 718.758.1339

Banquet Starter: Green Gazpacho

2011-06-22T06:50:00.000-07:00

Chef Avram Wiseman shares a fancy and delicious appetizer for the upcoming banquet to celebrate the latest graduates of CKCA's Professional Culinary Arts program, which by the way, you can attend (learn how here). The students make all the food for the banquet, and now you can make one of the dishes -- Green gazpacho -- a cool and refreshing fresh vegetable starter.

Ingredients:

Bibb lettuce leaves, chopped 2 cups (4 oz)
Fresh spinach 2 cups (4 oz)
3 scallions, diced
1 medium cucumber, peeled and diced
1 tablespoon chopped parsley
1/2 cup (4 fl. oz) pareve (tofu-based) sour cream, plus extra to garnish (or if using vegetable stock, feel free to use regular sour cream)
1/2 cup (4 fl. oz) mayonnaise
2 cups (16 fl. oz) chicken broth
1 teaspoon chopped fresh mint leaves
1/2 teaspoon salt
1/2 teaspoon white pepper

Preparation:

In a blender, combine the lettuce, spinach, scallions, cucumber, and parsley until the mixture forms a pureé. Gradually add in the chicken broth, sour cream, mayonnaise, mint, white pepper, and salt. Pureé the mixture until it reaches an even consistency. Refrigerate the soup until you are ready to serve.
Serve the soup chilled in individual bowls, with a spoonful of sour cream over each serving, if desired.

Join Us for CKCA Culinary Arts Open House/Graduation Banquets!

2011-06-22T06:42:00.000-07:00

On the last days of each CKCA Professional class, we invite future prospective students and parents to join us to celebrate the graduation of our students, and we invite everyone to share in the delicious food created for the event.

The next such event for the Culinary Arts Program is June 30th at 12 noon. You will have the opportunity to meet your chef instructor, and ask questions to him as well as to the graduating students and the school director. A wonderful time is always had by all, but you must RSVP to attend.

To attend, please call 718-758-1339, and speak to CKCA director Jesse Blonder. You may also email him at info@kosherculinaryarts.com.

Chef Avram's Whole Grain Veggie Burgers!

2011-06-14T07:21:00.000-07:00

Fighting the bulge battle or just looking for some light summertime meals? You are sure to enjoy Chef Avram's fancy and fresh whole grain veggie burger, which is made of all sorts of healthy things (not that you would know it)! Enjoy!

1 cup barley, boiled and drained
1 cup chickpeas cooked, slightly
1/2 cup quick cooking oatmeal, raw
1/8 tsp Salt
1 tsp Paprika
2 tbsp Soy sauce
1/4 tsp Black pepper, ground
4 oz. Celery, minced
5 oz. Onions, minced
2 cloves Garlic, chopped
3 oz. Canola oil
2 tbsp Flour
1 Eggs, whole
6 Hamburger buns
6 oz. Mayonnaise
4 oz. Sun Dried Tomatoes
3 cups Bean sprouts, fresh
other toppings (cheese, tomato, etc) to taste

Procedure:

Puree the sun-dried tomatoes with the mayonnaise and season well with salt and pepper. Reserve and refrigerate.

Heat a medium sized sauté pan and add the canola oil. Sauté the onion, garlic and celery briefly until wilted (about 5 minutes). Reserve.

Combine the barley, chick peas, oatmeal, salt, paprika, pepper and soy sauce in a large mixing bowl. Add the sautéed minced vegetables, egg and flour and mix well. Season to taste.

Form the mixture into six burgers. Use oil or margarine to pan fry the burgers in a hot pan for about 3 to 5 minutes per side. Keep in a 200 degree oven until ready to serve. Serve on a toasted burger bun with sundried tomato mayonnaise and top with sprouts.

A Special Evening: Steak Night at CKCA

2011-06-14T06:40:00.000-07:00

The Brooklyn Paper says this class means that "Now Kosher eaters can get in on the snout-to-tail movement." Read the full article here. We don't know much about snouts, but we do know that butchering down a primal cut of beef to its individual parts and then cooking them expertly, makes for a great class.

Thursday, June 23, 6:30 - 10:30 pm

Chef Avram Wiseman teaches the secrets to a truly great, gourmet homemade steak dinner. He’ll start off by showing you what you don’t see at the supermarket — an entire rib section of beef — and butcher it down to something more familiar — a juicy rib-eye steak. Then you’ll learn the best way to cook it at home, along with the all the traditional sides: crispy roast potatoes, “creamed spinach”, beer-battered, thick-cut onion rings, Caesar salad and more. This is a serious class for serious meat eaters!

Thursday, June 23, 6:30 - 10:30 pm
$75 -- CALL TO REGISTER -- 718.758.1339

Summer BBQ Class August 16th!

2011-06-07T06:00:00.001-07:00

Don't miss this exciting hands-on class in which we learn how to create mouth watering BBQ style dishes both inside and outdoors. Topics covered include, bbq technique, indoor smoking with woodchips, stovetop grilling, outdoor bbq, slow cooking meat, classic bbq sides and sauces, and more.

August 16th, 7:30pm-10:30pm
$75 – CALL TO REGISTER – 718.758.1339

Avram's Famous Barbeque Sauce

2011-06-06T15:50:00.000-07:00

Lots of people have spent time after their graduation from Chef Avram Wiseman's Pro Culinary Arts Class going through their notes, trying to find the recipe he wrote on the board for his special barbeque sauce.

Yes, it is that good! And until now, you couldn't find it in a book or written down anywhere. Now, Chef Avram is providing it to us in honor of our sold out Father's Day Barbeque class, June 19th! . But never fear, we have another Summer BBQ recreational class scheduled for August 16th (7:30-10:30pm)! Click here for details or call(718)758-1339 to reserve your spot now!

Ingredients:

8 oz. onion, small dice
4 oz. garlic, finely chopped
1 Serrano Pepper, finely diced
3 oz. vegetable oil
3 oz. red wine vinegar
3 oz. white vinegar
4 oz. molasses
3 oz. brown sugar
4 oz. honey
8 oz. veal stock
4 oz. Dijon mustard
10 oz. ketchup
6 oz. tomato paste
1 oz. dry mustard powder
2 oz. Worcestershire (or, if sauce is to be used on meat, low sodium soy sauce)
½ teaspoon ground cumin
½ teaspoon smoke flavor
salt and pepper to taste
cayenne pepper to taste

Procedure:

Sweat the onions, Serrano Pepper and garlic in the oil until tender. Do not color the vegetables.

Add all the other ingredients. Bring to a boil. Turn heat to a low simmer. Cook for 45 minutes to 1 hour. Yields one and a half quarts.

Host Your Simcha at CKCA!

2011-06-02T11:26:00.000-07:00

Did you know that CKCA hosts and gives awesome and memorable private cooking classes? We do this on evenings, Sundays, motzei shabbos and we are able to host classes in our location in Brooklyn or in shuls, private homes, community centers, or event rooms.

We give private culinary classes to kids, to professionals, for company team building events, and for synagogue sisterhoods and even men's clubs.

We have helped celebrate birthdays, bat mitzvahs, bar mitzvahs, engagement parties, bridal parties, anniversaries and many other types of simcha!

Call Jesse Blonder at 718-758-1339 to discuss how the Center for Kosher Culinary Arts can help you make a simcha even more fun!

Five Decadent and Delicious Dairy Recipes for Shavuot

2011-06-02T06:57:00.000-07:00

Chag Samayach! To help you plan your meals this Shavuot, we are proud to share with you five stunningly delicious yet simple recipes that can be mixed and matched for delicious and filling fancy dairy meals!

Fettucini Alfredo

Creamy Potato Leek Soup (Vichyssoise)

Pumpkin Lasagna

Oreo Explosion Cheesecake

Chocolate Mousse Cheesecake

Shavuot Treat: Fettucini Alfredo

2011-06-02T06:46:00.000-07:00

This decadent and delicious dairy treat is a household standard on Shavuot, but most people make the mistake of putting it together as a casserole, refrigerating or freezing it and then heating it all up later for serving. This dries out the pasta and makes for a much less decadent and creamy dish.

When serving this restaurant-quality Fettucini Alfredo this Shavuot, give yourself and your family an extra treat by heating the sauce separately in a large pot, and then add the cooked al dente pasta to the pot shortly before you are ready to serve. It makes all the difference.

1 pound dried Fettucini noodles, cooked according to package directions
2 ounces whole butter
12 ounces heavy cream
4 ounces grated Parmesan Reggiano cheese
salt and white pepper to taste
1 tbsp fresh chopped parsley

Combine butter, cream and cheese in a large saute pan. Bring to a boil and allow it to reduce slightly and thicken. Adjust seasonings. When ready to serve pasta, heat sauce again thoroughly and add pasta to the pan. Heat completely, fully covered. Garnish with extra cheese and fresh chopped parsley. This recipe makes four servings but the recipe doubles and triples easily.

Lentil Salad with Cilantro and Sweet Corn

2011-06-01T10:25:00.000-07:00

It's Shavuot, and various members of your family has been out all night, who knows where, studying Torah. You don't feel like cooking, you just feel like pulling salads out of the fridge and bringing them straight to the table. Bring this high-protein, high-flavor salad and enjoy how the flavors get even better the longer it sits in the fridge!

One bag red lentils, cooked according to package directions with an onion and bay leaf, and drained (or, 2 15-Ounce cans Eden Organic Lentils with Sweet Onion and Bay Leaf [O-K certified]), drained
3 cans yellow or white corn niblets, or 10 ears of fresh boiled sweet corn
2 tbsp chopped fresh cilantro
2 cup chopped red bell pepper, small dice
1 cup red onion, small dice
1 cup crumbled farmer's or feta cheese
3/4 tsp cumin
2 tsp chili powder
1 tsp onion powder
1 tsp celery salt
1 lime, juice only
salt to taste

Combine, refrigerate and enjoy.

Mexican Vegetable Soup and Corn Bread

2011-06-01T10:17:00.000-07:00

If you love to serve soup on Chagim, you don't have to go without since you serve dairy on Shavuot. Just skip the chicken soup this year and serve this spicy and savory Mexican vegetable soup. Wow your guests with some corn bread on the side!

Corn bread:

3 cups of all purpose flour
1 cup stone ground yellow cornmeal
1/4 cup sugar
2 tbsp baking powder
2 tsp salt
2 sticks butter (1/2 pound), melted
3 eggs
2 cups half and half or whole milk
1/3 cup chopped chives (optional)

Sift together first five dry ingredients. Combine wet ingredients and mix the dry and wet just until incorporated; do not overbeat. Pour into a square pan and let sit for 15 minutes before baking at 350 degrees for 30-35 minutes. Warm slightly before serving.

Mexican vegetable soup:

2 tbsp extra virgin olive oil
2 onions, chopped
3 carrots, minced
1 box white mushrooms, minced
2 Yukon Gold potatoes, peeled and quartered
2 leeks, white parts only, sliced
1 large can diced tomatoes
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 small pinch cayenne
1 bay leaf
10 cups water
kosher salt and black pepper to taste
Before serving: 4 oz. half and half or full cream, diced avocados, tortilla chips

Saute the onions, carrots and mushrooms in olive oil until softened. Add the rest of the ingredients and simmer for 1 hour. Puree if you wish. Before serving, add 1 ounce of half and half or cream per serving to add creaminess, and serve with tortilla chips, sliced avocado and of course, fresh warmed cornbread!

Shavuot Treat: Spinach and Pumpkin Lasagna

2011-06-01T10:01:00.000-07:00

This recipe from comes from Liz Kratz at Classically Kosher. It's a sneakily healthy veggie lasagna (if you use low-fat cheese) and perfect for a dairy main course on Shavuot.

1 and 1/2 boxes lasagne noodles
6-8 ounces grated low-fat mozzarella, muenster or white cheddar cheese

Lasagna sauce layer:

2 tbsp extra virgin olive oil
1 large onion, diced
1 bag Morningstar Farms vegetarian "recipe crumbles" (O-K-Dairy)
1 large can (35 oz.) crushed tomatoes
1 small can (5.5 oz or similar) tomato paste
1-2 cups pasta sauce or 1 can tomato sauce with salt, pepper and garlic powder added to taste
2 cups pumpkin puree
4 tsp garlic, minced
4 tsp fresh basil, minced
1 tbsp dried oregano
1/4 tsp ground nutmeg
kosher salt and freshly ground black pepper to taste
1-2 dashes cayenne pepper or red pepper flakes (optional)

Spinach layer:

3 cups cooked chopped spinach (such as Bodek frozen chopped spinach), defrosted
4 eggs or the equivalent egg substitute
1 and 1/2 cups low fat or low moisture part-skim Ricotta cheese
1 tsp onion powder
1 tbsp granulated garlic
kosher salt and freshly ground black pepper to taste

Directions:

Sweat the onion with the olive oil until browned. Add the vegetarian recipe crumbles and keep flame on medium until fully warmed. Add the remaining ingredients and simmer for 15 minutes. Remove from flame.

Defrost or prepare spinach and mix with spices and Ricotta. If you microwaved the spinach, wait until it has cooled slightly before adding the egg, to avoid scrambling.

Layer lasagne sauce first followed by uncooked noodles, then spinach, then cheese. Finish with noodles, the additional pasta sauce on top and finally cheese. Bake at 350 for 1 hour or until noodles are fully cooked.

Date Night Fave: Caesar Salad

2011-05-20T11:45:00.000-07:00

The ladies (and the gents too!) love a good Caesar Salad. We share with you our best recipe for a special evening first course with your special someone.

Ingredients:

2 ea. Hearts of Romaine lettuce
1 ea. whole egg
1/2 cup olive oil
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
5 large cloves garlic, finely minced
3 ea. Anchovies filets
½ fresh squeezed lemon
2 Tbsp red wine vinegar
to taste Reggianno Parmesan grated
to taste ground black pepper
White (or Sourdough) bread for croutons

Procedure:

Cut the Romaine lettuce into 1 ½ inch squares and wash well. Spin dry. Cover and refrigerate.

Preheat oven to 325.

Bring a small sauce pan of water to a boil.

Trim bread crust and cut bread into small dice. Place on cookie sheet. Place cookie sheet in hot oven for 5-10 minutes until bread is lightly toasted. Remove from oven. Drizzle croutons with ¼ cup olive oil and 3 cloves of chopped garlic.

Replace in oven and continue toasting until garlic is golden brown. DO NOT BURN GARLIC! Reserve the croutons.

Place one raw egg in a small bowl. Cover with boiling water and leave to coddle for 60 seconds. Remove egg and reserve.

In a large wooden salad bowl finely smash garlic and anchovies. (Two serving forks work well). Work garlic and anchovies around entire surface of bowl to coat. Add mustard and mix. Add lettuce, and break the coddled egg over the Romaine and add all other ingredients except croutons. Toss well to coat.

Serve on cold plates. Garnish with croutons. Serve immediately.

Rabbi BLECH METHOD: Make the dressing in a food processor . Place the egg, anchovies, garlic, Wortershire, lemon, mustard,vinegar and pepper in a food processor. While running the machine slowly add the oil. Save for up to 48 hours, then discard as the dressing has raw eggs, which can spoil, in it.

Plan Your Summer at CKCA: Full Summer Recreational Class Listings!

2011-05-19T08:08:00.001-07:00

The Center for Kosher Culinary Arts summer class listings are online and starting to fill up! Now's the time to reserve your spots in the new and exciting classes being offered at CKCA as well as our tried and true classic recreational culinary classes! Visit the CKCA Website at http://www.kosherculinaryarts.com for full class listings and descriptions. Below is a listing of all the classes and dates being offered:

Father's Day BBQ Class -- June 19

Steak Night -- June 23

Melon Carving with Chef James Parker -- June 26

Master Class in Miniature Decorative Pastries -- June 20, 21, 27 and 28

Intro to Cake Decoration -- four Tuesday evenings, beginning July 15

Cake Decoration: Fondant -- four Monday evenings, beginning August 1

Cake Decoration: Flowers -- two Sundays, beginning July 10

Date Night: Summer Feast -- Choice of three Wednesdays: July 13, Aug 10, 17

Date Night: Cocktail Party -- Choice of three Wednesdays: July 6, Aug 3, 24

Date Night: Couples Competition -- July 27

Culinary Boot Camp -- 5 Thursday nights, July 7, 14, 21, 28, Aug 4

The Main Course -- 3 Thursday nights, Aug 18, Aug 25, Sep 1

Classic French Pastry --5 Sunday mornings, July 31, Aug 7, 14, 21, 28

Taste of Asia -- July 11

Cuisine of India -- July 18

Knife Skills -- July 25

Summer Pies & Tarts -- July 24

Cuisine of Mexico -- August 11

Summer BBQ -- August 16

Sephardi Party --August 23

Summer Fun at June Recreational Classes!

2011-05-19T06:00:00.001-07:00

Father's Day BBQ Workshop (Sunday June 19, 10:30-1:30)

Father’s Day means BBQ at CKCA. Join Chef Avram Wiseman for this exciting hands-on class in which we learn how to create mouth watering BBQ style dishes both inside and outdoors. Topics covered include, bbq technique, indoor smoking with woodchips, stovetop grilling, outdoor bbq, slow cooking meat, classic bbq sides and sauces, and more. Father and sons (or daughters) are welcome as well as anyone else interested in learning how to make great BBQ.

$75 – CALL TO REGISTER – 718.758.1339

Steak Night (Thursday, June 23, 6:30-10:30)

Chef Avram Wiseman teaches the secrets to a truly great, homemade steak dinner. He’ll start off by showing you what you don’t see at the supermarket—an entire rib section of beef—and butcher it down to something more familiar—a juicy rib-eye steak. Then you’ll learn the best way to cook it at home, along with the all the traditional sides: crispy roast potatoes, “creamed spinach”, beer-battered, thick-cut onion rings, Caesar salad and more. This is a serious class for serious meat eaters!

$75 -- CALL TO REGISTER -- 718.758.1339

Melon Carving with Chef James Parker (Sunday, June 26, 9:00am-1pm)

Take your fruit carving skills to the next level! Guest instructor James Parker (veggyart.com) is an award-winning, nationally renowned chef who travels the world teaching the subject of fruit & vegetable garnishing to the novice and expert alike. In this class he will teach the art of carving melons and fruit, and presenting them on decorative platters. Learn these advanced techniques and take home your very own exquisite creations.

$200 – CALL TO REGISTER – 718.758.1339

Master Class in Miniature Decorative Pastries (Mondays and Tuesdays, June 20, 21, 27, 28, 6:30–10:30 pm)

Miniature decorative pastries have the dessert of choice at parties and events large and small. Few desserts make for a better presentation than a tidy arrangement of carefully constructed miniatures. In the language of classic culinary arts they are known as petit fours and include any small cake or pastry item small enough to be eaten in one or two bites. Most petit fours are comprised of many distinct components and require a steady hand and sharp eye for detailed decoration.

In this four-day hands-on workshop, classically trained French pastry chef Philippe Kaemmerle will teach the class to make all the components of a variety of petit fours.

$375 – CALL TO REGISTER – 718.758.1339

This Summer: Seven Nights of Date Night!

2011-05-18T10:11:00.000-07:00

Before you start making plans this summer, make sure that you reserve spots in one of our sell-out summer Date Nights! We have three series' going on, all of which are fun and interesting in different ways. Culinary Date Nights are a great night out and they make a wonderful birthday or anniversary gift to your special someone.

Choose from three different classes: Summer Feast, Cocktail Party, and Couples Competition. The classes and dates are described below. All classes are on Wednesdays, from 7:30pm-10:30pm.

DATE NIGHT: Summer Feast

Choice of three dates: July 13, Aug 10, 17

Work together with that special someone to create a delicious, 4-course, upscale dinner. Special attention will be paid to teaching how to plate and present each course so that they appeal to the eye as well as to the palate. At the end of the evening we will sit down to enjoy the fruits of our labors, complete with wine and all the other trimmings of a meal to remember. New menu for summer.

$150 PER COUPLE – CALL TO REGISTER – 718.758.1339

DATE NIGHT: Cocktail Party

Choice of three dates: July 6, Aug 3, 24

Join us for a festive evening of creative cocktails, finger foods and fun! Couples will cook together to create a cocktail hour inspired menu that will include a special selection of tasty bites and signature drinks.

$150 PER COUPLE – CALL TO REGISTER – 718.758.1339

DATE NIGHT: Couples Competition

July 27

Calling all competitive couples, show us what you’re made of! Six couples will be given an identical basket of secret ingredients and 2 hours to work together to create an entrée and two sides. The most appealing dish, as judged by a CKCA panel of judges, will win a gift certificate of $150 towards classes at CKCA. Let the games begin!

$150 PER COUPLE – CALL TO REGISTER – 718.758.1339

Heavenly Thai Pineapple Fried Rice

2011-05-02T15:06:00.000-07:00

CKCA Senior Chef Instructor and Dean of Student Avram Wiseman acts as a Pesach chef each year at a hotel. He cooks, bakes and thinks Pesach for weeks ahead of time, developing recipes with potato starch and all the different kinds of ingredients one must use on Pesach, being mindful of the restrictions. One of the widespread Eastern European restrictions is the use of rice or rice flour, because it looks similar to wheat or the other restricted seven grains. With that in mind, Chef Avram shares with us a delicious fried rice recipe this week, now that we are free to utillize this fine ingredient once again in our cooking.

Thai Heavenly Pineapple Fried Rice

Ingredients: SERVES: 4

1 whole pineapple
3 cups cooked rice
3-4 Tbsp. chicken stock
2 shallots, thinly sliced
3 cloves garlic, finely chopped or pressed
1 red or green chili, thinly sliced
1 egg
½ cup frozen peas
1 Tbsp. currants
½ cup peanuts
3 spring onions finely sliced
1/3 cup fresh coriander (cilantro)

STIR-FRY SAUCE:

2 Tbsp fish sauce, OR 3 Tbps. soy sauce
2 tsp. curry powder

Procedure:

Cut pineapple in half, Scoop out the flesh and cut into 1 inch dice.

Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.

In a cup, stir the soy sauce/fish sauce together with the curry powder.

Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).

Crack the egg into wok and stir quickly to cook (like making scrambled eggs). Add the peas and cashews. Stir-fry 1 minute in the same way, adding more stock if needed.

Now add the rice, pineapple chunks, and currents. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.

Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more fish sauce or soy sauce, as needed.

To serve, scoop rice onto a serving platter or serve into the pineapple shell, hollowed out. Top with spring onions and fresh coriander.

Evening Culinary Boot Camp Starts May 10th!

2011-05-02T14:15:00.001-07:00

CULINARY BOOTCAMP
EVENING: 5 Tuesday nights, May 10, 17, 24, 31 June 14, 6:30 – 9:30 pm

An intensive culinary experience designed for everyone from the frustrated home cook who finally wants to learn to “really cook,” to the budding chef looking to take his or her kitchen prowess to the next level. Learn some of the same basic culinary fundamental skills taught to chefs in the finest cooking schools. Topics covered include: knife skills, principles and application of all the major cooking methods, how to cook poultry, meat & fish, plating & presentation, and more. This program is a must for anyone who is tired of ruining dinner or conversely, dares to call him or herself a good cook!

$375 -- CALL TO REGISTER -- 718.758.1339

A Great Mother's Day Gift! Bring Your Mom to Mother's Day Brunch!

2011-05-02T13:26:00.001-07:00

CKCA is hosting an awesome Mother's Day Brunch class on Sunday, May 9th. This class makes a great mother's day gift.

Sunday, May 8, 10:30 am – 1:30 pm

Join us this mother's day for a very special mother/daughter (mother/son) brunch menu. Chef Avram Wiseman, Dean of Students at CKCA will lead us through a full menu of classic breakfast and brunch dishes.

Moms and kids of all ages welcome!

$75 per person – CALL TO REGISTER – 718.758.1339

Jicama Salad with Poppy Seed Dressing

2011-03-18T11:57:00.000-07:00

There's nothing like a colorful salad to make a springtime dinner complete. Enjoy the gorgeous crunch of this fresh, healthy recipe by our own Chef Avram Wiseman.

Salad Ingredients:

Jicama 12 oz.
Red onions 10 oz.
Naval oranges 3 ea.
Poppy seed dressing 1 cup

Dressing Ingredients:

Honey 3 oz.
Paprika 1 Tablespoon
Ketchup 2 Tablespoons
Dijon mustard 2 Tablespoons
Orange juice 2 Tablespoons
Ground black pepper 1 Teaspoon
Kosher salt 1 oz.
Wine vinegar 3 oz.
Onion chopped 2 oz.
Canola oil 1 cup
Poppy seed 1 and 1/2 tablespoons

Dressing Procedure:

Place all ingredients except the oil into the bowl of a food processor.
Slowly drizzle in the oil while running the machine. Season to taste.

Salad Procedure:

Using a sharp paring knife, peel the jicama. Cut the jicama into a fine julienne cut measuring 1/8” by 1/8” by 2 inches. Place into a clean bowl.

Peel the red onions and trim out the root ball. Cut the onion into similar 1/8” by 1/8” strips. Add the onion to the Jicama.

Using a sharp paring knife, peel the oranges very carefully. Remove the segments (supremés) without any seeds or membranes. Add to the cut salad.

Toss the cut vegetables with enough poppy seed dressing to lightly coat. Let seasoning penetrate for at least 15 minutes. Serve cold!

Congratulations, Graduates!

2011-03-18T11:38:00.000-07:00

Congratulations to the Winter 2011 graduates of the CKCA Culinary Arts Professional Program. May you go from strength to strength!

Below is the spring schedule!

PROFESSIONAL TRAINING Program in Culinary Arts
DAY HOURS, SPRING
May 2 - June 30, 2011
Monday - Thursday
9 am - 1 pm
NO CLASS SHAVUOT, JUNE 8, 9
THERE WILL BE CLASS ON THE FOLLOWING 4 FRIDAYS MAY 6, 13, 20, 27

PROFESSIONAL TRAINING PROGRAM IN BAKING & PASTRY ARTS
DAY, SPRING
MAY 2 - JULY 1, 2011
Monday - Thursday
2 pm - 6 pm
NO CLASS SHAVUOT JUNE 7, 8, 9
THERE WILL BE CLASS ON THE FOLLOWING FRIDAYS FROM 9 AM - 1 PM, June 3, 10, 17, 24, July 1

For more information, contact CKCA at 718-758-1339. You can also download an application at http://www.kosherculinaryarts.com.

Cooking Up a Storm at CKCA Alumni Competition

2011-03-15T07:33:00.000-07:00

Jasmine Einalhori and Lauren Maddahi

Gitty Lowinger and Hillel Kober

David Shatzkamer and Dena Borsand

(below) Esther Mendelevich and Liz Kratz

Wildly different interpretations of Jerusalem artichoke, basmati rice and a whole chicken were the order of the day at CKCA's first alumni competition event, held last Saturday night. The three items were part of the Iron Chef-style "market basket" challenge, which was to cook a full meal using the protein and the two additional secret ingredients.

Competing were two-person teams Gitty Lowinger and Hillel Kober, Liz Kratz and Esther Mendelevich, Dena Borsand and David Shatzkammer, and Lauren Maddahi and Jasmine Einalhori.

Chef Avram Wiseman and CKCA Director Jesse Blonder served as judges for the event. Chef Avram said his personal highlights of the event were a salad made by the winning team of Lauren and Jaz, of raw Jerusalem artichokes marinated with red onion, citrus and spices, and a basmati rice ball ("genius") made by Esther and Liz. Chef Avram also applauded the creative plating of Shatzi and Dena's team as well as Hillel and Gitty's inspired use of roasted red pepper to add color to their dish. Jesse particularly enjoyed the pesto made by Shatzi and Dena and Esther's hoisin-glazed chicken.

In the end, Lauren and Jaz were crowned the winners, and they won $150 to put toward CKCA recreational or master classes. A great time was had by all. Everyone, by the end of the night, was ready to schedule a rematch!

Upcoming Master Classes!

2011-03-11T08:58:00.000-08:00

Did you ever want to completely master pickling, sausage making, french pastry or petit fours. Is it your life goal to open a restaurant focusing on Sephardic cuisine? Then these special one-week master classes at the end of March are for you!

Master Class in Garde Manger
March 21-24th, 9am to 1pm
Click here for more info!

Master Class in Miniature Decorative Pastries
March 21-24th, 2pm to 6pm
Click here to learn more!

Master Class in Sephardic Cuisine
March 28-April 1st, 9am to 1pm
Click here to learn more!

Master Class in French Pastry
March 28-April 1st, 2pm to 6pm
Click here to learn more!

Master Class in Sephardic Cuisine

2011-03-11T08:45:00.000-08:00

Explore the rich and varied food heritage of the Jews from the Middle East, North Africa, and Central Asia in this truly unique class. Standing in sharp contrast to the meat and potatoes tradition of the Ashkenazic Jewish communities, Sephardi cuisine reflects the fertility and warmth of these regions and is often characterized by the use of fragrant herbs and spices, fresh and dried fruits and nuts, ground meat, rice, lentils, ...chickpeas and other interesting grains.

Over the course of 5 days, CKCA Dean of Students Chef Avram Wiseman will explore the traditions and tastes of the Jewish people from several countries including Syria, Morocco, Persia/Iran, Yemen, and more. Chef Wiseman has been a professional chef for over thirty years during which time he has cooked in many of the traditional Sephardic communities around New York. We're looking forward to having him as our tour guide for this exploration of the flavors and fragrances of one of the richest culinary traditions in the world.

$600 -- CALL TO REGISTER – 718.758.1339
March 28-April 4th, 9am to 1pm

Master Class in Garde Manger (Smoking, Curing, Sausage Making and more)

2011-03-11T08:44:00.000-08:00

Smoked salmon & whitefish, pastrami & corned beef, sausage, pickles...

What do these items have in common (besides from being foods that we love to eat)? All of them are made using techniques of preservation that go back centuries but that unfortunately very few of us are familiar with today.

However, the last few years have seen an incredible resurgence of interest in the art and science of these special techniques. People are brining their own pickles, curing their own meats, stuffing their own sausages, and making all kinds of garnishes and condiments from scratch to accompany them. And it's not only well-trained chefs in fancy restaurants. Many people are doing it themselves, from the home kitchen.

Our goal of this intensive workshop is to teach the career cook or culinary enthusiast how to use the classic preservation techniques of the professional kitchen to create outstanding, contemporary items that will impress even the most discerning guests. Chef Avram Wiseman, Dean of Students at CKCA, will teach the class to cure, smoke, grind, and brine different types of fish, vegetables and meats in order to craft a variety of high quality, hand made items.

The menu for the week will include a variety of different fresh sausages, house-made pastrami, house-made salmon gravlox, a selection of terrines, galantines, and pates, house made pickles, and more.

On the 5th and final day of the course, students will invite guests to attend a graduation banquet featuring the fruits of their labors. Those who successfully finish the course will receive a Certificate of Completion from CKCA.

$600 -- CALL TO REGISTER – 718.758.1339
March 21-24, 9am to 1pm

CKCA and Emunah Presents Cooking Class for Men

2011-03-10T15:41:00.000-08:00

Emunah and CKCA have teamed up to do a series of cooking demonstrations for men, with Chef Avram Wiseman teaching how to prepare a special beef dish from beginning to end. The proceeds earned from the event will go to support the children and programs of Emunah, and men who take the course will learn valuable kitchen skills for the future as well as an easy way to prepare an entire meal.

In February, the demonstration was given in Teaneck, and it will be given at CKCA on March 27th. The event will also be given in the Five Towns then moving on to other cities across the United States.

Cooking Class for Men: Preparing a Special Beef Dinner
Sunday, March 27th, 3:00pm-5:00pm
Center for Kosher Culinary Arts (1407 Coney Island Avenue, Brooklyn)
Cost: $75 per person, $180 to sponsor event
Proceeds to support the children and programs of Emunah.
To sign up, please contact Matthew Herenstein at 201-317-2000 or by emailing emunahmenscookingevent@gmail.com.

Chef Avram Makes the New York Post and the Jewish Week!

2011-03-08T08:18:00.000-08:00

We all love Chef Avram Wiseman, and the New York Post does too! Check out this awesome article from last week's paper! Chef Avram's so famous now!

We also love the coverage in the New York Jewish Week!

ServSafe Food Safety Certification Workshop

2011-03-03T10:28:00.000-08:00

Open new professional doors by learning how to manage a commercial kitchen in accordance with the National Restaurant Association's Servsafe -- A nationally recognized and accredited food safety manager certification.

The class will also include a review for the NYC Department of Health Food Protection Certification. Both certifications are a valuable resume-builder as restaurants must have at least one ServSafe-certified employee.

Wednesday to Friday, March 16th-18th, 9am-1pm

All coursework will be completed on days 1 and 2. A brief review followed by the ServSafe exam will be given on day 3.

The cost of class includes all materials and the Servsafe training manual.

**The ServSafe certification is no longer offered as part of the CKCA Pro Culinary Arts program, but the workshop is offered free of charge to current students who wish to earn it.

$175 – CALL TO REGISTER – 718.758.1339

Next Great Kosher Chef's Mustard Grilled Chicken with Mango Mint Salsa

2011-02-24T12:45:00.001-08:00

Coordinated with the release of the trailer of The Next Great Kosher Chef, we are happy to share a recipe from the winner of the contest, Next Great Kosher Chef Jasmine Einalhori. She is now known all over the internet as a "Jewess with Attitude!"

By winning the contest Jasmine secured herself a spot in the Professional Culinary Arts Program at Center for Kosher Culinary Arts. She is currently a student here. Learn more about the program by visiting us here.

Mustard Grilled Chicken

4 large chicken breasts, scalloped or butterflied
¼ cup Dijon mustard
¼ cup dry sherry wine
1 tablespoon red wine vinegar
1 large garlic clove, pressed
Olive oil
1 Tablespoon of dried thyme (oregano, basil, or dill can also be used)
Ground peppercorns and salt, to taste

Drizzle olive oil on chicken to lightly coat. Combine all ingredients in a bowl and marinate the chicken for one hour to overnight. The longer the chicken marinates, the better results you will get, though it can be grilled immediately. Use a grill pan or bbq and grill the chicken on a high heat. For a nice grill-marked chicken breast lay your chicken breasts on the grill and then after about 2 minutes without flipping the breast turn the chicken 90 degrees to the right for the classic cross-hatch look. Top with mango mint salsa and serve hot.

Mango Mint Salsa

2 ripe mangos, peeled, pitted and diced
¼ cup chopped(1/4 inch) red onion
1 cup red, orange, and yellow baby peppers (regular bell peppers are also ok)
1 teaspoon finely minced garlic
2 teaspoon finely minced jalapeño pepper, seeds removed (for spicier salsa leave seeds)
1 ½ tablespoon fresh lime juice
2 tablespoon chopped fresh mint
1 tablespoon olive oil
1 ¼ teaspoon cumin
Salt and freshly ground black pepper, to taste

Over your stove top or oven, roast the whole peppers, just enough to give it a grilled marks and a slight roasted flavor. Set aside to cool, then chop and add them to all the other ingredients.

Serve salsa either with the chicken or as a side dish with a nice bowl of tortilla chips.

Chicken Alla Olive

2011-02-24T10:58:00.000-08:00

Ingredients:

1 medium size chicken

1 large blond onion, sliced

2 cloves garlic, crushed

2 tsp. fennel seeds and/or fennel herb

1/2 lemon grated and/or pieces of the rind

2 tbsp. fresh Mediterranean herbs (sprigs of rosemary, leaves of sage, thyme, marjoram)

1/2 cup dry white wine vinegar

1/2 cup green olives pitted and crushed

4 tbsp. extra virgin olive oil

freshly ground black pepper

Heat the oil in the pan, add the onion and gently cook for 10 minutes. Meanwhile wash and clean the chicken and then cut into quarters, then into eighths without breaking the bones.

Add the garlic and fennel seeds to the soffritto. Add the chicken and sear it. Pour the vinegar. Add the herbs and the rind of the lemon. Allow the flavors to seep constantly stirring. Add the pepper. Add the olives then cook, covered, on low heat for about 40 minutes. When it is ready, let it rest for a few minutes and then serve. Serves 4.

The Next Great Kosher Chef Movie Trailer

2011-02-24T10:33:00.000-08:00

Here's the long-awaited trailer for upcoming film The Next Great Kosher Chef! This is the televised version of the contest that was written up in The New York Times, The Forward, The New York Jewish Week, The Jewish Press and elsewhere!

The Next Great Kosher Chef, coming soon! Are you ready??!

CKCA Pro Program Alumni Competition!

2011-02-22T14:07:00.000-08:00

Calling all CKCA pro class alumni -- Now's your chance to show us how far your skills have come! Alumni competition night will pit six teams of two alumni each against each other in an "Iron Chef" style market basket challenge. You and your alumni teammate will have one hour to cook an entree and two sides from a basket of surprise ingredients. Judges Chef Avram Wiseman and school director Jesse Blonder will score each team on taste, presentation, creativity and most important, teamwork!

Which team will win? The Class of Spring '09? Summer '10? Winter '11? We'll find out soon enough. The winning team will receive $150 towards classes at CKCA and the title of Reigning Alumni Champs!

The event will be Motzei Shabbos, March 12th, from 8:30pm to 10:30pm. The cost to participate is $140 per team.

For more info, visit the event here.

Call Jesse at 718-758-1339 to register your two-person team in the competition!

Ok, You Asked For It: More Culinary Date Nights!

2011-01-25T08:36:00.000-08:00

Due to the runaway success and our community's increasing demands for Culinary Date Nights, we've scheduled several more evenings for this sell-out class for the months ahead. We're glad to be able to provide such enjoyable classes to all our CKCA couples!

Call early to secure your reservation, at 718-758-1339. The cost is $140 per couple.

Upcoming Culinary Date Night Events:

January 29th
February 12th and 26th
March 5th and 12th

Culinary Date Night includes a short class followed by each couple working together to create a delicious four course, upscale dinner. Special attention will be paid to teaching how to plate and present each course so that the foods appeal to the eye as well as to the palate. The evening will finish with a white tablecloth dining experience complete with wine, flowers, candles and all the other trimmings of a meal to remember.

Hungarian Cabbage and Apple Soup

2010-12-15T07:06:00.000-08:00

For these cold winter evenings, our own Chef Avram Wiseman once again shares one of his comfort classics, a sweet and spicy cabbage and apple soup that is sure to warm you down to your toes.

Ingredients:

3 oz. Clarified margarine
1 medium head Cabbage, finely shredded
1 large Onion, peeled and thinly sliced
2 Apples peeled cored, grated
10 cups Chicken stock
6 cloves Garlic, minced
3 tbsp. Brown sugar
1 cup Fine noodles, cooked
1/2 tsp. Caraway seed
1-2 tbsp. Hungarian sweet paprika
1 tbsp. White vinegar
1/4 tsp. Sour salt
Salt and pepper to taste
sour cream or pareve sour cream for garnish

Procedure:

In a large heavy bottomed sauce pot melt the margarine. Add the cabbage, onions and grated apple and cook for 10 minutes, mixing frequently .Add the garlic, sugar, caraway and paprika and continue to cook. Add the chicken stock and bring to a boil. Simmer for 30 minutes.

Season with salt and white pepper. Add vinegar and sour salt. Add the cooked noodles. Boil and serve very hot. May be garnished with a dollop of sour cream.

Wonderful Article About the Next Great Kosher Chef by Jewish Week's Amy Spiro

2010-12-14T14:34:00.001-08:00

Amy Spiro, a former intern and occasional writer for the NY Jewish Week and also an expert baker in her own right (she blogs over at Baking and Mistaking, one of our favorite blogs!) covered CKCA's Next Great Kosher Chef All-Kosher Culinary Competition that took place in Long Island City this past Sunday.

Amy's article really provides an amazing play-by-play of the events that took place, so we are happy to pass it along to you here. The article is called "Out of the Kosher Frying Pan, Into the Fire." And congrats again to all the participants! Happy reading!

Congrats to our Next Great Kosher Chef Winner and Participants!!

2010-12-12T20:24:00.000-08:00

We wish a hearty congratulations and Yasher Koach to all the participants today's NEXT GREAT KOSHER CHEF competition at the Entrepreneur Space in Long Island City. Thank you for everyone's support of CKCA! Special congrats to our NEXT GREAT KOSHER CHEF JASMINE EINALHORI!

We will report on the event as soon as we have all the details, but for now, we invite you to enjoy our coverage in today's NEW YORK TIMES! Click here for the article!

Korean Short Ribs

2010-12-08T13:09:00.000-08:00

Here is another delicious appetizer from Chef Avram Wiseman. Bulgalbi, or Korean barbequed short ribs, are easily made by roasting in the oven, even in the dead of winter. These flavorful savory ribs are a sure winner and perfect for eating both winter and summer.

Ingredients:

4 Lbs. beef short ribs
½ cup soy sauce
½ cup water
4 Tablespoons finely chopped scallion
2 Tablespoons finely chopped garlic
1 teaspoon grated ginger root
1 tablespoon sugar
½ teaspoon ground black pepper
½ tablespoon garlic chili paste
2 tablespoons toasted, crushed sesame seeds

Procedure:

Cut the beef short ribs into 1 ½ inch cubes. Wash and drain well. Pat dry. Score the beef along the bottom of the bone as to allow marinade to penetrate.
Mix all ingredients in a large bowl and allow to marinade at least 4 hours.

Oven roast the Bulgalbi in a moderate oven 325* for 1 and ½ hours. Turn the ribs frequently. Then, pour the remaining marinade over the ribs and continue roasting another 20 minutes.

Place on serving platter and sprinkle with toasted sesame seeds before serving. Yields 8 to 10 appetizer portions.

Sweet Potato and Leek Latkes

2010-12-01T12:32:00.000-08:00

During this year's Festival of Lights, we invite you to try CKCA Culinary Arts Alum (Spring '09) Liz Kratz's recipe for Sweet Potato and Leek Latkes. This savory pancake is fantastically delicious and is sure to brighten up your Chanukah table this year and every year to follow. Sweet potatoes are a nice departure from regular white potatoes, so after you have made classic latkes for a few nights, you might enjoy this gourmet twist on a well-loved favorite.

Ingredients:

6-7 large sweet potatoes, peeled and grated, or chopped fine in food processor
6 leeks, white and very light green parts only, washed carefully and chopped fine in food processor
3 eggs
1 and 1/2 to 2 tsp kosher salt (or to taste, 2 tsp makes a very savory latke)
1 tsp ground black pepper
1/4 cup flour
vegetable oil for frying (I recommend Mazola Corn Plus!)

Preparation:

Let grated or chopped sweet potatoes drain in a colander or squeeze dry with a clean towel. Combine with other ingredients. If mixture is too moist, add slightly more flour. Heat 1/4 inch of oil in a wide bottomed pan until very hot, and fry latkes approximately 3 minutes on each side until brown and crisp. Drain on paper towels and transfer to a 300 degree oven to keep warm until ready to serve. It's best not to keep latkes in oven longer than half an hour, otherwise they will get soggy. To make in advance, cool latkes immediately after frying and then heat in oven a half hour prior to service.

Serve latkes hot, with applesauce, smoked salmon or sour cream. Yields 12 large or 24 small latkes.

Happy Thanksgiving! Root Vegetable Gratin

2010-11-19T08:00:00.000-08:00

Ingredients:

3 pounds carrots and/or parsnips
1/2 cup pineapple, minced small or crushed (if using canned crushed pineappple, drain very well)
3 eggs
1/4 cup Coffee Rich or milk substitute
1/2 cup flour or matzoh meal
3-4 tbsp honey
1/2 to 1 tsp cinnamon
1/8 tsp nutmeg
1 tbsp grated or 1/2 tsp ground ginger
salt and pepper to taste
fresh, sliced pineapple for garnish

Procedure:

Peel and boil carrots and/or parsnips until tender. Shock the vegetables in ice water to stop the cooking and to retain the bright color. Drain them very well. Puree in a food processor, and reserve in a large colander. Drain the vegetables well again.

Whip the eggs in a clean mixing bowl. Add all the other ingredients and season well. Divide the mixture into well greased molds or one large baking dish and place onto sheet pans into a preheated 325 degree oven. Pour hot water onto the sheet pans to provide steam while baking and bake for 35-40 minutes.

Test for doneness by inserting a skewer and internal temperature should reach 160 degrees and be firm on top. Garnish with sliced pineapple.

Thai Turkey Meatballs with Ginger Sauce

2010-11-12T08:11:00.000-08:00

If you make one exotic new recipe this year, make it this one! Everything about this fantastic Chef Avram recipe -- the flavors, the aromas, and the combination of sweet and spicy ingredients -- will transport you to Southeast Asia, and give you a warm and exotic feeling even if when it's shiveringly cold outside. This makes a unique appetizer and an exciting main course if served atop rice or buckwheat noodles.

Ingredients:

2 pounds ground turkey
1 onion, chopped
8 cloves garlic, finely chopped
4 tsp chili paste
3 tbsp canola oil
2 tbsp brown sugar
12 oz. water chestnuts
1 cup cilantro sprigs
1/2 cup breadcrumbs

Ginger sauce ingredients:

1 tsp. sesame oil
1 tbsp. peeled fresh ginger slivered
2 tsp. scallion whites sliced finely
1 tsp. chopped garlic
3/4 cup soy sauce
1/3 cup plus 1 tbsp. honey
1 and 3/4 cup pineapple juice
2 tbsp. cornstarch
2 tbps. water
Cilantro sprigs for garnish

Procedure:

Dice onion into small dice. Heat oil in a medium sauté pan and sweat onion until transparent. Add garlic and continue to cook. Add chili paste and brown sugar. When mix is dissolved, remove from heat and set aside.

Drain and mince water chestnuts. Leave pieces about ¼ inch and no finer as to add crunch to the meat balls. Place onion mixture into bowl of food processor and pulse briefly. Add all other ingredients except water chestnuts and pulse a few times until blended.

Remove from processor and place in mixing bowl Fold in water chestnuts and blend well. Form in to little meatballs and bake at 350 for 10- 15 minutes.

Serve with ginger sauce.

Ginger sauce procedure:

In a medium saucepan over high heat place the pineapple juice, sesame oil, soy sauce, honey, ginger and garlic. Bring to a boil.

Dissolve cornstarch in water. While mixing well, pour into boiling sauce, slowly, until thickened consistency is reached. Remove from heat.

Finish with chopped scallions and cilantro sprigs.

Winter Culinary Boot Camps!

2010-11-11T15:54:00.000-08:00

The Center for Kosher Culinary Arts is pleased to present our ever-popular Culinary Boot Camp, in two convenient day or evening schedules, this winter.

An intensive culinary experience designed for everyone from the frustrated home cook who finally wants to learn to “really cook” to the budding chef looking to take his or her kitchen prowess to the next level. Learn some of the same basic culinary fundamental skills taught to chefs in the finest cooking schools. Topics covered include: Knife skills, principles and application of all the major cooking methods, how to cook poultry, meat & fish, plating & presentation, and more. This program is a must for anyone who is tired of ruining dinner or conversely, dares to call themselves a good cook!

The classes are open to all enthusiastic and committed students age 16 and over.

$375 -- CALL TO REGISTER -- 718.758.1339

The Day Program will be an intense four-day experience beginning December 20th and continuing through December 24th, from 9am to 12 noon.

The Evening Program will occur on 5 consecutive Tuesday evenings, beginning November 30th, and ending December 28th, from 6:30pm to 9:30pm.

CKCA Cooks for Joan Nathan's Cookbook Signing in NYC!

2010-11-05T07:38:00.000-07:00

Famed kosher cookbook author and NY Times writer Joan Nathan has hired CKCA to cook for her book signing and cooking demonstration at the Degustibus Cooking School at Macy's Herald Square on November 11th! Nathan's newest book is "Quiches, Kugels and Couscous: My Search for Jewish Cooking in France," published by Knopf. It was released November 2nd and is available for purchase here.

Because the Degustibus Cooking School is not a kosher facility, Nathan asked CKCA to prepare a set of delicious recipes selected from several of her cookbooks in advance -- so that they can be served under proper kosher supervision at the cooking demo. The cooking will take place with Chef Avram Wiseman helming a group of high achieving CKCA student and alumni chefs. Rabbi Zushe Blech will head up the kashruth supervision at the Midwood Jewish Center in advance of the event, and CKCA Pro Program Alumna and Mashgacha Joelle Cohn will supervise en route and at the event itself.

Chef Wiseman reports that there are one or two spots still available for students chefs to help assist with the event, so contact him at avram AT kosherculinaryarts.com if you are interested and have availability on November 10th in Midwood or November 11th in Manhattan.

The recipes that CKCA chefs will be preparing (all from Joan Nathan cookbooks) are as follows:

Moroccan Chicken with Olives and Lemons (Foods of Israel Today, page 286)

Israeli Couscous with Seasonal Vegetables (Foods of Israel Today, page 247)

Moroccan Red Pepper Salad (Jewish Cooking in America, page 277)

Citrus Fruit Soup with Dates and Mint (Quiches, Kugels and Couscous)

Ghouribi (Moroccan Sugar Cookies), (The Jewish Holiday Cookbook, page 320)

CKCA Cold Weather Fave: German Potato Salad

2010-11-05T07:08:00.000-07:00

Continuing on the theme of his delicious side dishes after his big first place win at Kosherfest 2010's Cold Appetizer competition, Chef Avram Wiseman shares his kosher, fleishig version of German potato salad, a delicious and filling cold weather favorite!

Ingredients:

5 pounds Yukon gold potatoes
2 pounds Spanish onions, sliced thinly
1 pound smoked beef shoulder or beef “FRY”, cut into small dice
1 ½ cups Pommerey mustard (whole grain)
2 cups white vinegar
2 tablespoons granulated sugar
1 tbs. Caraway seeds
salt and pepper to taste
chopped parsley for garnish

Procedure:

Place washed potatoes to cook over high heat in cold salted water. Meanwhile place a medium sized, heavy bottom rondeau, over medium heat. Sweat smoked beef until much fat is rendered and beef begins to color. Deglaze the fond remaining from the beef with the sliced onions. Continue cooking without color. Add the vinegar, caraway, sugar and mustard and let cool to room temperature.

When the potatoes are fork tender, drain and let them cool to room temperature. Peel and slice the potatoes into the prepared dressing. Adjust seasoning and dressing consistency. Garnish with freshly chopped parsley and serve at room temperature or slightly warmed.

CKCA Fave Appetizer: Cold Sesame Noodles

2010-10-29T08:27:00.000-07:00

On the heels of his big first place win at Kosherfest 2010's Cold Appetizer competition, Chef Avram Wiseman shares his favorite recipe for cold sesame noodles, sure to become a staple of your family's table for years to come. It is great appetizer or side dish, and it can easily be altered into a main dish when paired with grilled chicken, fish or tofu.

5 lb. soba, lo-mein, Or rice noodles
3 and 1/4 Cups strong hot tea
3 cups creamy peanut butter
3 cups soy sauce
1 cup sugar
2 medium cucumbers
1/2 cup toasted sesame oil
1/2 cup soybean oil
12 cloves peeled, chopped garlic
3 cups rice wine vinegar
12 scallions, washed, dried and minced
sesame seeds for garnish

Procedure:

Cook noodles as directed on package. Drain well. Rinse to remove extra gluten. Transfer to large stainless mixing bowl. Thin peanut butter with hot tea until smoothed. Add vinegar, soy sauce, sugar, oils and garlic. Pour mixture over noodles. Toss, cover and refrigerate.

Retoss noodles before serving. Peel, seed and jullienne cucumbers. Add minced scallions and cucumbers to noodles. Adjust seasonings, garnish with sesame seeds and serve.

Chef Avram Wiseman Takes First Place in Kosherfest's 3rd Annual Culinary Competition!

2010-10-29T08:21:00.000-07:00

The Center for Kosher Culinary Arts is thrilled to extend congratulations to our own Dean of Students Chef Avram Wiseman on his first prize winning cold appetizer preparation in the Kosherfest 3rd Annual Culinary Competition, awarded on October 27th at Kosherfest 2010!

Chef Wiseman wowed the judges and the audience with a fresh fillet of wild caught Long Island Striped Bass rubbed with a tandoori spice mix, which was grilled and placed over a lentil salad. The fish was topped with a spicy pineapple salsa and was plated with a micro green salad with tarragon vinaigrette.

There were three other competitors in the event: Chef Pini Ben-Ari from U-Cafe, Chef Albert Bijou of Heaven's Kitchen Corporation and Chef Salim Fysal of Dashkin Glatt Kosher Indian Bistro.

Each chef had five minutes to assemble and plate four orders of their dish for presentation to the judges for tasting.

The event included judges Roberta Scher and Lois Held of Koshereye.com, writer/education Ted Merwin and cookbook author and James Beard Award Winner Gil Marks.

About Chef Wiseman

As any of his students will tell you, Chef Wiseman is an outstanding, caring chef instructor with many years of industry experience, though he has often said that his first love is teaching. Early in his career, Chef Wiseman held an astonishingly diverse number of positions in a wide array of settings — as banquet chef at the Tan a Tar Marriot, Missouri, Chef Garde Manger at the Garden City Hotel, Executive Sous Chef of the kitchen at the United Nations, and Executive Chef at the Riverhouse Restaurant.

Chef Wiseman is more than a little familiar with the demands of the kosher kitchen, having served as the executive chef for Lederman Caterers in Queens, Kay Caterers in NYC, President Caterers in Long Island, and is currently working as a consulting chef for Paradise Caterers at Marina Del Ray in The Bronx. He is also a Yeshiva graduate.

Chef Wiseman began teaching, his true passion, in 2000 at The Art Institute of New York. Over the six years he spent there, he earned a CHE certification in hospitality education and completed coursework in teaching methodology.

The next professional training class that Chef Wiseman will be teaching will be the Culinary Arts Certificate program in kosher culinary arts, beginning January 3, 2011 and ending March 15, 2011. The next recreational program taught by Chef Wiseman will be "Ask the Chef," a culinary demonstration and tasting, on November 27, 2010. Call 718-758-1339 for more information.

About the Center for Kosher Culinary Arts

Based in Flatbush, Brooklyn, above a cookware store owned by Lubavitcher Jews, CKCA initially offered only recreational cooking, cake decorating and garnishing classes. However, many people who attended the classes requested professional training, so they could learn classic techniques and apply them in professional kosher environments. Until CKCA was established, the only way a kosher-keeping student could study the culinary arts in the United States was to attend a non-kosher program and rely on classmates to taste the food. CKCA is also one of the only ways a non-Jewish student learns the art of kosher cooking, in order to compete for an increasing number of jobs in kosher restaurants and catering. Several experienced master chefs are on CKCA's permanent faculty as chef instructors, including Chef Avram Wiseman, formerly Executive Sous Chef at the United Nations and Chef Instructor at the Art Institute of New York.

Over the past two years, approximately 140 individuals from numerous states and abroad have completed CKCA professional courses. Those who have desired internships have been placed, and many have found work through CKCA as well. Several grads have opened their own food-related businesses, and many have found commercial success working as personal chefs and caterers. For more information, visit http://www.kosherculinaryarts.com.

Crunchy Chicken Salad

2010-10-20T09:38:00.000-07:00

We're all looking for new, fun and interesting ways to present chicken to our families. In honor of our upcoming recreational Sunday class, "Chicken Six Ways," which promised to teach all of us a few new ways to cook our favorite bird, we invite you to try Chef Avram's favorite chicken salad recipe, which adds crunch and life to all of all that boiled soup chicken that we never know what to do with. Chef Avram reports that this sharp, simple and savory recipe is a big crowd pleaser. It's perfect for an Erev Shabbos dinner or lunch, served with challah, toast or matzah.

To sign up for Chicken Six Ways, a class which will be given by Chef Russell Moss, Executive Chef of the 92nd Street Y Tribeca Cafe, on Sunday, November 7th, call 718-758-1339.

Ingredients:

3 and 1/2 cups cooked chicken (24 ounces)
3/4 cup minced celery
1 small onion, minced
3/4 cup minced water chestnuts
1 cup mayonnaise
1 tbsp minced fresh dill (or 1/2 tsp minced dried dill)
2 tbsp white vinegar
3 tbsp Canola oil
Salt and white pepper to taste

Procedure:

Remove all skin, bone and cartilage from the cooked chicken and dice the meat into 1/4 inch cubes. Place into a sanitized mixing bowl.

Finely mince the onion, water chestnuts, and celery. Squeeze all excess water from the minced vegetables (using a clean towel or cheesecloth) until they are quite dry. Add the vegetables and all other ingredients to the chicken.

Mix well to bind. Chill immediately. Garnish with additional minced fresh dill.

A CKCA Favorite: Mulligatawny Soup

2010-10-15T11:33:00.000-07:00

Mulligatawny soup is a favorite at CKCA, made every semester in Chef Avram Wiseman's pro class, often in the first week of cooking. It's a great recipe for students to get comfortable in the kitchen, working as part of a brigade, because there's lots of mis en place (ingredients to be made ready for cooking) to prepare that can be shared among a group of people. It's also a great example of the use of delicious Indian spices that can be used in many recipes to add flavor and color to everyday recipes such as roasted vegetables or chicken.

There's no reason this recipe can't be made at home, and it's a thick, spicy, comforting soup that's just perfect for the fall. It can be either served as an appetizer or as a full meal in itself.

Ingredients:

1/4 cup vegetable oil
3 cups chopped onions (about 1 pound)
5 garlic cloves, chopped
4 cups eggplant, peeled,cut into small dice
1 1/2 tablespoons garam masala (see a recipe for this spice blend in "comments")
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons fresh lemon juice
2 cups cooked basmati rice
Lemon wedges for garnish

Procedure

Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add eggplant and continue cooking. Add lentils; stir until coated. Add chicken broth. Bring the soup to a boil; reduce heat to medium and simmer until lentils are very tender, about 30 minutes. Discard bay leaves.

Puree the soup using a hand wand or food processor until smooth. Stir in chicken, coconut milk, and lemon juice. Reheat and season to taste with salt and pepper.

Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve with cilantro sprigs, chives and a dash of coconut milk.

Artisanal Melon Carving & Fruit Platters with Food Network Star James Parker

2010-10-13T13:56:00.000-07:00

Fruit & Vegetable Carving Ace James Parker, found of Veggyart.com, returns to CKCA for a one-day workshop on the art of melon carving and fruit platters. James travels worldwide teaching the art of carving and was the winner of the Food Network Fantasy Fruit Sculpture Challenge. Watch the full video here.

Sunday, October 24, 2010
9 am - 1 pm. $175,
10% off for CKCA Pro Program (Culinary, Baking) alumni!
Call to register, 718.758.1339
More here on Facebook.

Come See Us At Kosherfest!

2010-10-13T07:49:00.000-07:00

The Center for Kosher Culinary Arts is thrilled to once again be attending and exhibiting at the world's largest kosher food tradeshow, Kosherfest! At the Meadowlands Convention Center (Seacaucus, NJ) on October 26th and 27th, CKCA will be exhibiting at booth 445, and we look forward to having you stop by to say hi to our chef, students, director and founders.

We always look forward to attending Kosherfest, because it is here where we often see very interesting trends and get to view a large array of new products that will be hitting the kosher marketplace in the coming year. We learn a lot about the availability of gourmet products and how even the oldest kosher food companies are constantly developing new products and innovating with flavors and packaging. It doesn't hurt that we also get to taste new and old kosher products too!

As an added incentive to attend Kosherfest this year, we're excited to announce that Chef Avram Wiseman, our new Dean of Student Affairs, will be participating in Kosherfest's third annual culinary competition on October 26th, so make sure you attend and cheer him on at 11am in Conference Room CD. A panel of industry professionals will judge and decide who takes the title for best kosher appetizer.

Master Class: The Cuisine of Italy

2010-10-05T13:09:00.001-07:00

This January, Italy comes to CKCA! We are delighted to welcome Italian Cooking Instructors, Cristina Blasi and Gabriella Mari of Tuscany's "Scuola di Arte Culinaria Cordon Bleu Firenze" to CKCA for our very first week long, hands-on master class in Italian Cuisine. In this four day intensive course, Cristina and Gabriella will teach both classic and contemporary dishes from the Italian North, the Italian South, Tuscany, and the ...Mediterranean. A certificate of completion will be rewarded to all participants.

A reception is to be held on Sunday, January 23rd for students to meet and greet Cristina and Gabriella and each other.

ABOUT THE COOKING INSTRUCTORS:

Cristina Blasi and Gabriella Mari are the owners of the prestigious Scuola di Arte Culinaria Cordon Bleu in Florence, (http://www.cordonbleu-it.com/) where they have been teaching the art of Italian cuisine for over 25 years. They are fully qualified Cordon Bleu instructors and members of the "Commanderie des Cordons Bleus de France". Cristina and Gabriell also teach Cookeuro.com’s kosher program, La Cucina Kasher in Toscana, Florence, and have taught in the New York metropolitan area at The Institute of Culinary Education, King’s Cooking Studio, and the Sephardic Community Center.

$475 -- CALL TO REGISTER -- 718.758.1339

Mon - Thurs, Jan 24 - Jan 27 (YESHIVA BREAK), 10 am - 2 pm

Visit the facebook page but you MUST CALL and confirm your rsvp: http://www.facebook.com/#!/event.php?eid=158701220821401&ref=ts

CKCA Chef Instructor Avram Wiseman Named Dean of Student Affairs

2010-10-05T10:29:00.001-07:00

Dean Avram Wiseman is second from left, pictured with several students.

The Center for Kosher Culinary Arts (CKCA) is pleased to announce that Senior Chef Instructor Avram Wiseman has been appointed Dean of Student Affairs for CKCA. This newly created position requires a unique combination of teaching, curriculum development, student counseling, networking with industry professionals, and culinary performance. Dean Wiseman will also serve as an advisor to the CKCA director in several professional capacities, and represent CKCA at public events.

As a professional trade school, the Center for Kosher Culinary Arts is committed to providing its students with meaningful on-the-job training opportunities, honest career counseling, and lifetime job placement assistance. Dean Wiseman, in his new capacity, will serve as the CKCA students' primary career counselor, by managing the student externship and job placement programs, which the school has committed to expanding in the near term.

In his capacity as CKCA's culinary ambassador, Dean Wiseman will work to raise awareness of CKCA in surrounding communities. He will travel throughout the NY/NJ area and promote the school via engaging, entertaining and memorable culinary demonstrations and performances.

As any of his previous students will tell you, Dean Wiseman is an outstanding, caring chef instructor with many years of industry experience, though he has often said that his first love is teaching. He has a dynamic, engaging personality and is a natural, motivating speaker and performer.

Early in his career, Dean Wiseman held an astonishingly diverse number of positions in a wide array of settings — as banquet chef at the Tan a Tar Marriot, Missouri, Chef Garde Manger at the Garden City Hotel, Executive Sous Chef of the kitchen at the United Nations, and Executive Chef at the Riverhouse Restaurant in New Jersey (where he earned 4 stars from the Asbury Park Press).

Dean Wiseman is more than a little familiar with the demands of the kosher kitchen, having served as the executive chef for Lederman Caterers in Queens, Kay Caterers in NYC, President Caterers in Long Island, and is currently working as a consulting chef for Paradise Caterers at Marina Del Ray in The Bronx. He is also a Yeshiva graduate.

Dean Wiseman began teaching, his true passion, in 2000 at The Art Institute of New York. Over the six years he spent there, he earned a CHE certification in hospitality education and completed coursework in teaching methodology.

The Center for Kosher Culinary Arts is delighted to have Dean Wiseman as part of our team, and we look forward to continuing our work with the benefit of his leadership and expertise.

Recipes for a Sweet New Year

2010-09-07T13:47:00.001-07:00

As we wish everyone a happy, healthy, joyous and prosperous Shanah Tovah, we are happy to provide you with the links to our wonderful Yom Tov recipes from this season.

Rosh Hashanah Recipe: CKCA's Famous Honey Cake

CKCA's Yom Tov Treat: Dark Chocolate Cake with Mocha Fudge Frosting

CKCA's Yom Tov Treat: Mama Deb's Famous Apple Kugel.

Enjoy and we look forward to seeing everyone in 5771. Until then, Happy Cooking and Chag Samayach!!

Chef Instructor John Murphy Joins CKCA as Evening Pro Instructor

2010-08-30T13:15:00.000-07:00

This fall, Chef John Murphy joins the Center for Kosher Culinary Arts as an instructor for the evening Professional Program in Culinary Arts. Chef Murphy has a wide range of experience in culinary education and an exciting history of supporting students in competitive culinary competitions.

Chef Murphy has worked in the culinary profession for more than 30 years. For the last 15 years, he has worked as a culinary educator at Barry Tech Center, a part of Nassau Bureau of Cooperative Educational Services (BOCES), located in Westbury, NY.

While at Barry Tech, Chef Murphy has been very involved with Skills USA. He has guided five of his students to New York State Culinary Arts Competition's First Place Gold Medals. In 2007, his student finished second at the Skills USA National Championship in Kansas City, MO. He has also been the New York State Culinary Championship’s Cluster Chair since 2004. He oversees four competitions: culinary; baking; table service and food preparation assistant.

Chef Murphy has been an active member of the American Culinary Federation Long Island Chapter since its founding in 1992. He has served as a member of the Board of Directors as long as he has been a member of the chapter as well as having served as treasurer, vice president, and newsletter chair. He has been the membership chair for the last five years. John has been the recipient of many chapter awards including Chef of the Year in 2002.

Chef Murphy continues to hone his skills by working in industry during his down time from school as well as visiting his former students when possible to learn what they now have to teach him. As a culinary educator, he draws from his many years of culinary experience to pass along to students not only the skills for success in the kitchen but also for life. He feels those life skills are the most important things they can learn: teamwork, integrity, organization, respect, compassion and a good sense of humor.

The Jewish Star: It's Date Night: Time to Make Dinner

2010-08-30T08:46:00.000-07:00

Editor's note: The below article refers to the Culinary Date Night classes taught by Chef Mark D'Allessandro at the Center for Kosher Culinary Arts on August 18 and 19, 2010. A new series of Culinary Date Night courses, including a culinary competition for couples, will debut in December 2010.

It’s date night: Time to Make Dinner

by Stephen Wallach

This article originally appeared in The Jewish Star: Individual and Original Reporting from the Orthodox Communities of Long Island, August 28, 2010.

When you think about going out on a date, some type of food and some sort of activity are involved. A picnic can be romantic, but preparing the meal is rarely the event itself. But that’s what six couples experienced on “Culinary Date Night” recently at the Center for Kosher Culinary Arts in Flatbush. My wife and I went with another couple and I wasn’t sure what to expect out of the program. Then again, my first date with Miriam ended with my tie being rung out in an elevator by partners of the law firm where I worked at the time, when I walked in drenched from head-to-toe from our walk in the rain. Life with her tends to be full of surprises.

We filed through a doorway and up a set of stairs to a room filled with a commercial oven, kitchen supplies, and two long metal tables with folding bar stools set in front of cutting boards. Each person got their own butcher knife and the evening was shaping up to be a cross between a slasher movie and a good game of Clue. While Professor Plum and Miss Scarlet were not there, we had our own cast of characters. There was the “pretty” couple, the newlyweds, the pregnant couple, and the couple that was so out of their element. When that wife said she had never tasted lox before in her life, the “pretty” husband asked her if she was really Ashkenaz.

Chef Mark D’Alessandro and his team of sous chefs and assistants helped make this a memorable night. He demonstrated the different dishes in the four-course kosher meal that he had designed. The first course was blini with smoked salmon, where he emphasized the need to make small pancakes, fried just so. Next, for the soup course, an easy but tasty white gazpacho, followed by a demonstration of the deboning of a chicken leg that was then stuffed, seared and cooked. Dessert was a poached pear accompanied by French toast strips, soaked in a coconut cream, alongside caramel sauce and sorbet.

Each couple got to make blinis, the appetizing course, as a way for every one to get into the feel of the evening. We then broke into three teams of two couples each to prepare the next three courses. This is where I began to feel like I was in the middle of a taping of either Top Chef or Dinner: Impossible as 12 people ran around a fully stocked kitchen searching for serving utensils or fresh ingredients in the commercial refrigerators.

Meticulous attention was paid to kashrut throughout the entire class. My wife and the couple we were with were assigned the gazpacho. With some predictable goofs by people working in a rush on a dish they have never made before, working from a recipe that was to be tripled, our course ended up tasting very good and looking good, too. But the pit I get in my stomach during slasher films came back as the four other couples, some of whom didn’t seem to know which end of the knife to hold, were now responsible for the rest of dinner.

When prep time was over, the tables were cleared, cleaned and covered in white linens. Flowers were put on the table and the dishes were set. Each team was now responsible to plate and serve its own course. All of these strangers were able to assume their roles in this choreographed dance, weaving in and out, setting twelve places and serving three different courses. When all was set, we were able to eat.

A night with the potential to be another where I would be rung out in an elevator, or found in a freezer a few scenes ahead in my slasher flick, turned into a pleasant surprise. The food was actually very good. Each course was pretty and tasted good enough to want to have again. At the end of the evening we were able to call this a success. One, the food was good. Two, the experience was one I would probably do again and our friends had fun as well. And three, my date had a good time. I guess I’ll call her again.
If he hasn’t already experienced them firsthand, Stephen Wallach hears most of the stories in “That’s Life” before you do. E-mail info@kosherculinaryarts.com for more information about The Center For Kosher Culinary Arts or for future programming.

The original article appears here: https://thejewishstar.wordpress.com/2010/08/25/it%E2%80%99s-date-night-time-to-make%C2%A0dinner/

Fire Up Your Ovens! New Evening Culinary Arts Course Starts October 3rd!

2010-08-24T14:41:00.001-07:00

CKCA's fall evening course in classic Culinary Arts is set to begin October 6th, immediately following the chagim.

This is the only kosher program of its kind in the US.

Classes are open to men and women ages 16 and above and appropriate for anyone who is passionate about cooking and committed to expanding his or her knowledge and skill set in an intensive, professional environment.

PLEASE NOTE: THIS PROGRAM IS NOT AFFILIATED WITH KINGSBOROUGH COMMUNITY COLLEGE

The dates for the Fall program are as follows;
150 hours
October 3 - February 7th
Sunday and Monday Evenings
6:30pm-10:30pm

Please contact Jesse Blonder at the Center for Kosher Culinary Arts for more information and an application at 718-758-1339, or visit
http://www.kosherculinaryarts.com. The application is also available for download at this link.

CKCA Summer Open House

2010-08-16T12:51:00.000-07:00

Thinking about taking a professional or recreational class at CKCA?

Come try a delicious selection of hot and cold hors d'oeurves and canapes (free of charge!) and meet Chef Avram Wiseman as well as CKCA staff and current students of the Summer 2010 Pro-Program in Culinary Arts at our next CKCA Open House!

You can feel free to ask questions to Chef Wiseman, CKCA director Jesse Blonder, or any of the students. They will also be happy to share with you some of the special hors d'oeuvres recipes created for the event, which you will be able to taste for yourself.

The event is on Friday, August 27th, at 12:00pm to 1:00pm. RSVP is required.

To RSVP, please call Jesse Blonder at 718-758-1339.

CKCA is located in Flatbush, Brooklyn, at 1407 Coney Island Avenue, Brooklyn, NY 11230. Visit us on the web for more information: http://www.kosherculinaryarts.com.

Middle Eastern Mezze: Moroccan Cigars

2010-08-09T06:53:00.000-07:00

Moroccan Cigars are a delicious appetizer and a great addition to any Middle Eastern Mezze (sampler or small plates). In honor of our upcoming course, Middle Eastern Mezze, which will occur on Monday, August 23, at 7:30pm (a few spots are still available! Call 718-758-1339 to sign up!), we are sharing the following delectable recipe for Moroccan Cigars.

About this class: "The lightness and emphasis on fresh ingredients makes the cuisine of the Mediterranean and middle east the perfect summer fare. Join CKCA and one of our top chef instructors for an exploration of "mezze" or small plates and tasty nibbles from a variety of countries throughout this region."

Moroccan Cigars

1 onion, finely chopped
2 tbsp olive oil
1 pound ground Lamb, Beef, Veal or Chicken
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 pinch cayenne pepper (optional)
freshly ground pepper
kosher salt
1/2 cup finely chopped fresh parsley
5 eggs, beaten
1 lb filo pastry (or large wonton wrappers)
6oz margarine, melted

Saute the onions in the olive oil until softened. Add the ground meat and cook until there is no more pink. While cooking, separate the meat with a spatula to avoid clumps from forming. Add spices, and salt and pepper to taste. When mixture is seasoned to your liking, add the beaten eggs and remove from the flame. Mix until the eggs become creamy. It will be slightly wet. Add the chopped parsley to the mixture, reserving a bit for a garnish.

Cut filo pastry lengthwise into a stack of rectangles. Brush the corners of three sides of the first rectangle with melted margarine. Place a small amount (approximately 2 tsp) of the filling along one of the shorter edges (the one without margarine), and roll into a tight cigar, folding in the corners as you go. Brush the end of the cigar with more melted margarine if necessary to secure it and to keep it from opening.

Place unbaked cigars on a non-stick pan or over non-stick foil. Brush tops with melted margarine. Bake at 350 degrees for 25-35 minutes until golden brown. Cigars can also be finished by frying in olive oil until golden brown on all sides. Garnish with chopped parsley.

Yields 20-30 cigars, depending on how much filling you use for each cigar.

Culinary Date Night Sells Out! Second Class is Now Open!

2010-07-27T14:58:00.000-07:00

Chef Mark D'Allessandro (pictured above), a previous chef instructor of the CKCA Pro Program in Culinary Arts, returns to us this August 17th to teach a special seminar for couples, Culinary Date Night. But the August 17th date sold out so quickly that CKCA has added a second Culinary Date Night for August 18th, 2010. The cost is $125 for couple and it's selling out fast, so sign up now! The price is inclusive of the full meal after the class with wine and other delicacies.

This exciting class will include a short class with each couple working together to create a delicious four course, upscale dinner. Special attention will be paid to teaching how to plate and present each course so that they appeal to the eye as well as to the palate. The evening will finish with a white tablecloth dining experience complete with wine, flowers, candles, and all the other trimmings of a meal to remember.

This is sure to be an evening to remember with that special someone, so make sure to sign up now. Call 718-758-1339 to register.

This Fall, Moonlight as a Kosher Chef!

2010-07-16T12:02:00.001-07:00

Back by popular demand! CKCA has scheduled dates for our Fall Evening Program in Professional Culinary Arts and Professional Baking & Pastry Arts, so that working professionals and students can spend just two evenings a week learning strategies to succeed as a classical professional chef.

This is an amazing opportunity for people who are already working to get the kind of training that will secure better job opportunities and a world of new experiences.

The Pro Program in Culinary Arts dates are as follows:

August 29 - January 10, 2010
Sunday & Monday Evenings
6:30 - 10:30 pm
NO CLASS SEPTEMBER 26-27, SUKKOT

The Pro Program in Baking & Pastry Arts dates are as follows:

EVENING
August 31 - January 19th
Wednesday & Thursday Nights
6:30 - 10:30 pm

In observane of Rosh Hashana, Yom Kuppur, and Sukkot the schedule for this program for the month of September will be as follows:

week 1: Tues - Thurs, Aug 31 - Sept 2
week 2: Tues, Sept 7
week 3: Tues - Thurs, Sept 14 - Sept 16
week 4: Tues, Sept 21
week 5: NO CLASS, SUKKOT

There will also be NO CLASS on Thursday, November 25, Thanksgiving.

The Professional Day Program in Culinary Arts is also running this fall:

October 4 - December 9, 2010
Monday - Thursday
9 am - 1 pm
NO CLASS NOVEMBER 24 - 25, THANKSGIVING

CKCA Guest Chef James Parker to Appear in Food Network Challenge!

2010-07-16T11:50:00.000-07:00

Our own Chef James Parker, who teaches our recreational master classes in fruit and vegetable carving, will be appearing beginning Sunday, July 18th, on the Food Network, on a program called Food Network Challenge: Food Landscapes.

If you haven't had the opportunity yet to take one of Chef James' classes at CKCA, this is a great opportunity to see him in action. He is not only a talented fruit sculptor; He's also a great teacher, so make sure you watch our recreational class listings and sign up early for his next class. They always fill up!

The dates for Chef James' appearance, and several repeats, are as follows (All appearances are on the Food Network):

*
Jul 18, 2010
8:00 PM ET/PT
*
Jul 19, 2010
3:00 AM ET/PT
*
Jul 21, 2010
7:00 PM ET/PT
*
Jul 24, 2010
6:00 PM ET/PT

* Jul 25, 2010
7:00PM ET/PT

* Jul 26, 2010 - Fantasy Fruit Sculptures
7:00PM ET/PT

* Jul 27, 2010 - Fantasy Fruit Sculptures - THE REMATCH
7:00PM ET/PT

CKCA Open House June 23th!

2010-06-16T11:08:00.000-07:00

Thinking about taking a class at CKCA?

Come try a delicious selection of hot and cold hors d'oeurves and canapes (free of charge!) and meet Chef Avram Wiseman as well as CKCA staff and current students at the next CKCA Open House!

You can feel free to ask questions to Chef Wiseman, CKCA director Jesse Blonder, or any of the students. They will also be happy to share with you some of the special hors d'oeuvres recipes created for the event, which you will be able to taste for yourself.

The event is on Wednesday, June 23, at 12:30pm. RSVP is required.

To RSVP, please call Jesse Blonder at 718-758-1339.

CKCA is located in Flatbush, Brooklyn, at 1407 Coney Island Avenue, Brooklyn, NY 11230. Visit us on the web for more information: http://www.kosherculinaryarts.com.

Tart and Sweet Acapulco Bass

2010-06-09T11:27:00.000-07:00

This is an amazing recipe shared by our favorite fish-grilling Chef Avram Wiseman. It's sharp, spicy, tart, fresh and sweet all at the same time. It's one of those restaurant quality fish dishes that you order over and over again. And now, with the recipe in hand, you can make it in the comfort of your own home!

INGREDIENTS:

* 4 (6 ounce) Bass fillets
* 1/3 cup tequila
* 1/2 cup orange liqueur
* 3/4 cup fresh lime juice
* 1 teaspoon salt
* 3 large cloves garlic, peeled and minced
* 4 tablespoons olive oil
* 3 medium tomatoes, diced
* 1 medium onion, chopped
* 1 small jalapeno, seeded and minced
* 1 cup mango, peeled, small Paysanne cut (the size and shape of scrabble tiles)
* 8 large sprigs fresh cilantro
* 1 pinch white sugar
* salt to taste
* 1 tablespoon olive oil
* ground black pepper to taste

PROCEDURE:

1. Place the fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour the marinade mixture over fillets, and rub into the fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.

2. Reserve 1 sprig of cilantro per plate for garnish and coarsely chop the remainder.

3. Preheat the grill for high heat.

4. In a medium bowl, toss together the tomatoes, onion, mango, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.

5. Remove the fillets from the marinade, and pat them dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Pour the prepared salsa into boiled marinade and heat briefly.

6. Grill fish for 4 minutes per side, or until the fish flakes easily with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish. Garnish with cilantro sprigs.

Students Arrive from Around the World to Study Culinary Arts at CKCA

2010-06-01T12:11:00.000-07:00

It used to be impossible for kosher-keeping students to learn how to make croissants and delicate French pastries from real French pastry chefs. But at CKCA, the Center for Kosher Culinary Arts, students are learning from true masters every day, and as more and more people have heard about the program offerings, CKCA has begun welcoming students from literally all over the world.

Lured by the rigorous course programs, classic French culinary training and top-notch kashrus instruction designed to assist the kosher chef in professional environments, CKCA has this fall, winter and spring welcomed three students from Panama City, three students from Toronto and one from Melbourne, Australia. Other recent semesters have seen students joining CKCA courses from as far away as England, Israel and Mexico, as well as students from Michigan, Illinois, Florida, Arizona and California, as well as from every community all over the tri-state area.

To help guide the pastry component of CKCA's Professional Certificate Program in Baking & Pastry, Chef Philippe Kaemmerle has joined the already distinguished CKCA faculty this semester as a lead chef instructor. Trained in Strasbourg, France, Kaemmerle has made classic French pastry all over the world, from Paris, Stockholm and St. Tropez, to Manhattan, in restaurants such as Windows on the World, the 21 Club and Aquavit. He has also been an instructor for the past 14 years at The Art Institute of New York, and has also taught at the French Culinary Institute and New York Technical College.

Chef Kaemmerle is intrigued by the burgeoning world of kosher food, and feels that there is a great opportunity for the kosher world to embrace classic French pastry. "There is not such a big concentration right now in kosher pastries, but this is going to get better and better as the education of the students improve," he said.

"It is a learning process and a wonderful challenge to work on the recipe substitutions necessary for kosher baking, but generally it is not very much and substitutions: margarine, rice milk, whipped topping... these all work well," said Chef Kaemmerle.

Based in Flatbush, Brooklyn, above a cookware store owned by Lubavitcher Jews, CKCA initially offered only recreational cooking, cake decorating and garnishing classes. However, many people who attended the classes requested professional training, so they could learn classic techniques and apply them in professional kosher environments. Until CKCA was established, the only way a kosher-keeping student could study the culinary arts in the United States was to attend a non-kosher program and rely on classmates to taste the food. CKCA is also one of the only ways a non-Jewish student learns the art of kosher cooking, in order to compete for an increasing number of jobs in kosher restaurants and catering.

Several experienced master chefs are on CKCA's permanent faculty as chef instructors, including Chef Avram Wiseman, formerly Executive Sous Chef at the United Nations and Chef Instructor at the Art Institute of New York, Chef Mark Hellermann, a veteran New York pastry chef and Chef Instructor at the New York Restaurant School, and Chef David Ritter, a graduate of the French Culinary Institute, restaurant owner and Chef Instructor at the Art Institute of New York.

Over the past two years, approximately 125 individuals from numerous states and abroad have completed CKCA professional courses. Those who have desired internships have been placed, and many have found work through CKCA as well. Several grads have opened their own food-related businesses, and many have found commercial success working as personal chefs and caterers.

In the Professional Culinary Arts program, curriculum includes kashrut, food safety and sanitation lectures as well as preparation for NYC Dept of Health and ServSafe certifications. Class size in both Pro Culinary and Pro Baking and Pastry is limited to allow maximum individual attention.

Classes in kashrut are taught by Rabbi Zushe Blech, a world renowned authority on the intersection between halacha (Jewish law) and kosher food. Blech is the author of the landmark book, "Kosher Food Production."

For more information, visit http://www.KosherCulinaryArts.com, or call Jesse Blonder, CKCA Director, at 718.758.1339. There is also a website for the Pro-Baking program, visible at http://www.kosherbakingandpastry.com, and a website for the Culinary Arts program, visible at http://www.kosherculinaryarts.blogspot.com.

CKCA is located at 1407 Coney Island Ave, Brooklyn, NY 11230.

Baby Spinach Salad with Balsamic Strawberries and Avocado

2010-05-24T06:08:00.000-07:00

Strawberries are finally back in season, and nothing says “spring” like this refreshing sweet salad. Be sure to assemble this salad immediately prior to serving, to prevent the spinach from wilting.

The recipe is shared from the "Spring Salads" recreational class taught this past Sunday, May 23rd, by Naomi Ross. To see the full schedule of upcoming recreational classes, visit http://www.kosherculinaryarts.com.

Baby Spinach Salad with Balsamic Strawberries and Avocado

¼ cup balsamic vinegar

2-3 tbsp. sugar

1 quart strawberries, hulled and sliced

1 pkg. baby spinach, washed and spun dry

1 ripe avocado, pit removed and thinly sliced (1/8” thick)

1/3 cup olive oil

Kosher salt and freshly ground black pepper, to taste

1-2 tbsp. sesame seeds, for garnish

Place vinegar and sugar in a large mixing bowl and whisk to blend. Add sliced strawberries and turn to coat. Set aside to marinate for 20-30 minutes, turning once or twice.

Drain strawberries and transfer to separate bowl, reserving balsamic juices. Slowly drizzle olive oil into balsamic mixture, whisking continuously until emulsified. Season to taste with salt and pepper.

Divide spinach amongst individual salad plates. Place 3-4 slices of avocado decoratively over spinach, alternating with balsamic strawberries. Repeat with each salad plate. Spoon dressing over each salad, and garnish with a sprinkling of sesame seeds. Serve and enjoy.

Summer Classes in Kosher Culinary Arts

2010-05-11T13:03:00.001-07:00

Love to cook? Spend your summer in culinary school!

Don't lay around bored this summer vacation! Instead, hone your understanding and practice of fundamental culinary technique, and develop an understanding of flavor and taste and appreciation for quality ingredients. And do all this in a glatt kosher environment with top instructors committed to helping you become the best chef you can be!

Our professional training program in culinary arts will be offered on two different schedules this summer:

MORNING
July 5 - August 26
Monday - Friday
9 am - 1 pm

AFTERNOON
July 5 - August 26
Monday - Thursday
2 pm - 7 pm

For more information, call Jesse Blonder at CKCA, at 718-758-1339. Visit CKCA on the web at http://www.kosherculinaryarts.com.