to home. We recently tried Wendy's just to compare and decided
that we
don't like their burgers as much plus they are a bit further away.
Burger king is ok but none of them are close enough to be any real competition.
That's about the best use for the place. I can't think of the last
time I ate their food, probably before my dad died in 2005.
In this recipe -- what is kosher wine? Or is an easier question
what
wine is not kosher?
To get more up-to-date on this subject, Kosher
wines must be decontaminated from unauthorized
microorganisms and unauthorized touching by
heathens. This means bringing up to a temperature
that traditionally was the boiling point (of the
wine, so partway as I understand between that of
alcohol and water). modern pressure cooking or
autoclaving technique allows this to be done at
lower temperature (higher pressure) that doesn't
degrade the congeners as much, but of course it
still does. There has been some argument that
ultrafiltration does the same thing so should be an
allowed technique. Kosher wines have to be certified
to have passed these criteria by an on-site authority.
Other than that, they can be sweet or dry, labrusca
or vinifera, red or white or fortified either.
This is a Passover condiment, so it would have to be Kosher for
Passover wine for it to be served at a Seder meal. The other
ingredients would need to be specially certified too. If you just
want it for a bunch of random Gentiles, any wine will do. Then again
if it's made in a NonKosher kitchen, it's not kosher no matter what. Passover wines have gotten better over the years, but most still
aren't that great.
I've had okay luck with Bartenura and Herzog brands
and some others which I forget at the moment.
Title: DATE HASORET
That's haroset to you, bub.
Categories: Appetizers, _ethnic
And appetizer is a bit of a stretch.
Open-face steak sandwich
categories: all-American, beef, main, trayf
servings: 3 or 4
1 1/2 lb flank steak
Kosher salt, freshly ground pepper
1 Tb vegetable oil
1/2 sm red onion, thinly sliced
1/4 c whole grain mustard
3 Tb fresh lemon juice
1/2 c olive oil, plus more for bread
1 1/2 oz Parmesan, finely grated
1 ciabatta loaf, halved lengthwise
6 c mature arugula leaves with tender stems
Heat a dry large skillet, preferably cast iron, over
medium-high. Using a sharp knife, lightly score steak
on both sides in a crosshatch pattern. Season
generously with salt and pepper, then rub all over
with oil. Cook steak, turning once or twice to brown
evenly, until medium-rare and lightly charred, 8 to
10 min. Transfer steak to a cutting board and let
rest at least 15 min; reserve skillet.
Meanwhile, place onion in a small bowl; cover with
cold water. Set aside.
Blend mustard and lemon juice in a blender to combine.
With motor running, stream in 1/2 c olive oil, then
gradually add Parmesan. Stream in 1 Tb cold water and
blend until dressing is smooth and thick. Season with
salt and pepper.
Heat reserved skillet over medium. Drizzle cut sides of
ciabatta with olive oil. Working with half at a time,
cook, cut side down, until golden brown and crisp,
about 5 min each.
Place bread, cut side up, on a platter and drizzle
with one-third of dressing. Top with arugula; drain
reserved onion and scatter over arugula. Season with
salt and pepper and drizzle with half of remaining
dressing. Thinly slice steak and arrange over dressed
arugula. Drizzle with remaining dressing, season with
more salt, then cut sandwiches crosswise into pieces.
Claire Saffitz, bonappetit.com
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