KosherEye is always searching for new kosher products and culinary gadgets, and we instantly knew we had spotted one while attending the January 2011 AmericasMart Gift Show. There it was – the Zoku Quick Pop Maker, a fun, colorful, very happy, popsicle display in the middle of winter. And, yes, this innovative tool proved to be a huge success with both kids and adults!

Flash forward 2 years to 2013, and Zoku has done it again with its new Slush and Shake Maker. So much fun! You can shake up healthy slushies, energy drinks, milkshakes, smoothies, icy coffee drinks, ice cream sodas and even frozen cocktails in just a few minutes! It stores in the freezer so it is always ready to use. And it is easy to use too. Remove the frozen inner core from the freezer and place it in to the outer sleeve, pour in your ingredients, mix & scrape the cup with the spoon (included) and watch as the slush freezes before your eyes! Really!

The Zoku Slush and Shake Maker sells for $19.99. For more information, visit Zoku.

Read about the original Zoku Quick Pop Maker as we reported in our 2011 feature.

KosherEye has made a new discovery and what a find it is! We try to follow up on suggestions from our readers, and so when a KosherEye friend recommended Papergoods.com we checked it out. We found a huge online store of disposables, paper and plastic goods for entertaining, everyday use, Shabbos and special occasions. In fact, we were so impressed that we contacted the company – requested samples and decided to share this site with our readers. Our sample order was shipped promptly and arrived intact. (According to comments on their site, this is the norm!) We don't know how they do it, but orders $49 and over are shipped free. Freight for orders under this amount, cost only $5. And, for even more savings, yes, KosherEye is very frugal-minded, we love their weekly "steals and deals".

A bit about the company: Sholom, the founder of Papergoods.com was brought up in a family of 9 children. His education includes yeshivas in the U.S. and England. While growing up, he shared many of the weekly supermarket shopping experiences with his mom and siblings, laboriously dragging home groceries and paper goods. So, as an adult, Sholom, realized how convenient, time saving and budget friendly it would be to have paper goods delivered. The option of affordable delivery was common for large offices, but not realistically affordable for families, especially small families. Thus, along with a childhood friend, he founded PaperGoods.com.

According to Sholom: "I am personally a huge online shopper. One day after an especially large shopping (schlepping) trip I decided to find out if there was anyone selling paper goods online. Lo and behold, there was none and I decided then and there that this is what I wanted to do! I started the company, which was originally called papergoodsdirect.com, in my garage about 5 years ago and have been building papergoods.com ever since. Presently, our company has relationships with many of the country's leading paper/plastic companies, but we hope to eventually manufacture our own signature lines."

We asked Sholom to recommend tableware for different occasions and budgets. He graciously complied.

Some choices for the luxury buyer:
One lovely choice is the silver collection white plastic plates with silver rim accent. Paired with detailed silver-like plastic flatware, clear square-bottomed plastic tumblers and color coordinated dinner napkins – the look is elegant.

Some choices for the budget conscious host: Many items can be purchased in money saving bulk quantities. We like these cream square plates, which come in several sizes, and have matching luncheon napkins.

Best Sellers for casual summer entertaining:
Floral ensembles are classic. Plates and napkins are available in many sizes.

And then there are the "hard to find" clear plastic plates and servers, including mini servers as shown here.

For more information and to see all available disposables: papergoods.com

Papergoods.com is partnering with KosherEye and gifting a random KosherEye reader with a $50 gift certificate toward tableware. To enter, click here.

Selecting a Breadmaker can be confusing – especially if one has not previously owned a bread machine. So many choices - one paddle or two? vertical loaves or horizontal loaves? A machine that makes a 1 lb. loaf or a 2 lb. loaf? Size of actual machine? Ease of use? Settings? Decisions... decisions... decisions!

So let's talk! We have recently tested the newest model, of the Zojirushi (pronunced zo-jih-ROO-shee) bread maker, the Virtuoso BB-PAC 20. In fact, since we have grown so attached to it, let's use its nickname, the Zo. It has moved to a position front and center in our kitchen, right up there with our stand mixer, Vitamix, Coffee Maker and food processor. Not only are we busily making whole wheat bread for weekday sandwiches, challah for Shabbos, and cinnamon rolls (yumm) much too often, but we have also made jam. strawberry jam to be exact. So simple! Making jam was so easy, that we plan to progress to blueberry and peach jam later this summer.

Yes the Zo is an investment ($275), but if you have the counter or pantry space available, and if you love fresh bread and preserves, we think that it is well worth the price. If you use it often, studies have indicated that over time, homemade bread costs substantially less than store bought bread, and is of course healthier, (We guess that depends on your ingredient choices.)

Why did we select the Zojirushi? – We compared many popular bread machines, some less costly, but liked the features on the Zo. The Home Bakery Virtuoso® Breadmaker (BBBAC20). If you plan to become a regular breadmaker...these features are important.

The Virtuoso bakes a traditional, horizontal-shaped 1 ½ - 2-lb. loaf, has dual kneading blades, 13 hour delay timer, easy to read clock and many varied menu settings-including basic bread, wheat bread, gluten free bread, sourdough starter, dough, jam, cake, quick bread and 3 home made settings for custom recipes. Trust me, we are not techies, but the accompanying recipe book and DVD offers easy to follow, step-by-step instructions for each setting. Additionally, the Virtuoso has an exclusive lid heater, which makes even baking and proper browning possible. The dual paddles ensure thorough mixing and kneading, and result in a higher rise. The bread pan includes easy-lift handles, ensuring quick and safe loaf removal of the loafs. And there is a large window to watch what's happening.
And, we must share one of our favorite features..the 13-hour delay timer – which allows us to go to bed and wake up to fresh homemade bread in the morning. Sounds so good, doesn't it? Yes, it's truly amazing. We also especially like the dough cycle, which is perfect for mixing up a batch of cinnamon buns, challah and rolls.
We find the 2 lb. size loaf convenient, some to slice, some to store and even some to freeze. For Shabbos challah, the Zo delivers fresh challah in a hurry on a Friday morning. One 90-minute cycle provides enough dough to make two 1 lb. loaves. We shape them, place them in loaf pans or on our Silpat mat, let them rise for 1 hour and bake for 30 minutes. Done! By the way, for those readers who are gluten free, the Zo even offers a setting for you. So, dear readers, if you are in the market for a breadmaker, do consider the ZO, and share your thoughts (and recipes) with us.

Learn more about the Zojirushi Breadmakers at Zojirushi.com.  To purchase: Zojirushi Virtuoso Breadmaker.

For some of the best bread machine recipes, see the following in our KosherEye recipe library:

Bread Machine Challah
Easy As Can Be Bread Machine Bread
Strawberry Jam

I love spring. It's the tentative, yet warm, wet kiss of seasons. Who doesn't want the weather to warm, the sprouting bulbs to wend their way through the earth to find sunlight, and bare trees lining streets to explode into canopies of green? Yet, for me spring comes with one long melancholy sigh as I realize I will be seeing much less of my slow cooker over the next several months and much less of the comforting fall-apart meat I love that is the result of the low-slow process the utilitarian cooker gives us. While I was researching, testing and planning weeks of spring recipes for my blog, foodfixkitchen.com, I came across a recipe for a lamb stew that starting me thinking about a classic French "navarin printanier" we made in culinary school. Navarin means lamb or mutton stew and when vegetables are added, particularly blushing new spring vegetables like asparagus, baby turnips and English peas, that's when the "printanier" or spring part comes in.

With a little tweaking of the recipe normally done in the oven or stovetop, and the help of the smart new Cuisinart 6-quart Multi-Cooker I was given by Cuisinart recently to play with, I am happy to report a wonderful spring excuse for slow-cooking!

The absolute stunning thing about this particular cooker, and why I loved working with it, is that it has a "browning" setting. It actually browns and sears, right in the cooker pot, right inside the cooker. Browning meat for a stew, even a slow cooker stew, is a flavor-building technique that should not be skipped, even though, for convenience sake, a lot of slow cooker recipes do skip it. With this Cuisinart cooker, you don't have to mess up an extra pot, or your stove with the browning process...and all the flavor stays right in the pot you'll be slow cooking in.

The browning function allows you to set the temperature as high as 400 degrees F, which is hot enough to get a nice sear on the meat. It also allows you to bring things to a boil, as in reducing the sauce at the end of the cooking time, without dirtying yet another pot!

Wouldn't you love to have one of these lovely cookers right now?  Even though it's spring? Just to make this lovely slow-cooked spring lamb? Well, as a memorable way to introduce myself to KosherEye readers, and because Cuisinart was generous enough to offer a brand-new one of these to giveaway, one lucky reader will give this beauty a home. Enter here. 

Now, a final word on this lamb stew. It's has the depth of a classic boeuf bourguignon, but on daylight savings time! It's perfect for the still cool nights we are having but gives a wonderful hint of all the green freshness to come. The herby-fresh pistou (fancy-French for pesto) with mint and parsley and basil along with the new potatoes, boiled, lightly smashed and pan-fried to a crispy, creamy perfection make this a meal fit for a spring celebration!

CHEF RACHEL WILLEN, CREATOR FOOD FIX KITCHEN
BLOG AND COOKING SCHOOL

"Food is the gas in your tank, it's the raw material of who you are, so why wouldn't you eat well?" asks Chef Rachel Willen, creator of the popular recipe blog and cooking school by the same name: Food Fix Kitchen.
Through her cooking, writing, teaching and personal appearances, Chef Rachel has delivered the credo she lives by: "cook well, eat well, live well,"

Her unique personal story is one of overcoming childhood abuse, traveling many life paths (actress, waitress, singer, caterer, stand-up comic, writer, graphic artist, and mother) to find fulfillment, culminating in a courageous, culinary-inspired reinvention. She acted on a life-long passion for cooking and went to professional culinary school at age 50, at the same time as her 19-year old son.
"I like to say that we followed in my mother's 'FOODSTEPS'" says Chef Rachel, "because she was a private chef for nearly 40 years, working until the week she died at age 86. She was a Holocaust survivor and knew what it was to go without food, so she lived her life as a gastronomical celebration. Cooking and feeding people was her way of healing others and herself."
Today, Willen's son, Max, is a chef working at Thomas Keller's Per Se in NYC, one of the top 5 restaurants in the world, and Willen is a Food Network's Chopped Champion, a nationally recognized food writer and founder of a successful NY metro area recreational cooking school. She has brought her culinary skills, living well credo, and message of "reinvention at any age" to schools, corporations, medical centers, destination spas, women's groups and charity events.

Chef Rachel Willen's Recipes for this delicious spring dish:
Spring Lamb with Garden Pistou
Hands-Down Potatoes

You can read more about Chef Rachel Willen at http://foodfixkitchen.com

We look at the Emile Henry bakeware and ovenware line as providing heirloom quality pieces for our kitchens. They are culinary accessories that although sometimes pricey, can last a lifetime and beyond. If a bride adds these to her gift registry, she can be confident that she will not have to purchase replacement pieces for a very long time. The company too is confident in the quality of its products and offers a 10-year warranty.

Our newest Emile Henry culinary wonder is the roasting/lasagna dish we have been testing. It is versatile, and our "go to" ovenware casserole dish for baking or roasting family sized entrees, sides or desserts. This rectangular baking dish is durable, functional and stylish. It multitasks...going directly from freezer to oven, to table, and then into the sink for a hand washing or into the dishwasher. And, due to the hard glaze, cutting and slicing in the dish is possible without the worry of damage or scratches. It is also resistant to chipping. Whew!

We tried our recipes in a large 16.7" x 11" – 3.8 quart family-sized dish, deep enough to hold mounds of ingredients, large enough to feed a crowd. We like the deep colors of the glaze – ours is in the sand color. Although this rectangular shape is popularly known as a "lasagna" dish, we think that its versatility reaches far past lasagna, useful for any casserole or layered recipe. Since we used ours for meat, we plan to purchase another for dairy. There will be no problem confusing the two, since there are many colors and sizes from which to select. In fact, for our dairy cooking, we likely will select a smaller one.

Since 1850, Emile Henry's ceramic bakeware and tableware has been made in Marcigny, France. It is still made from high fired Burgundy clay, a type of natural clay superior for conducting and retaining heat, keeping food warm longer than traditional bakeware.
Emile Henry cookware and ovenware is most definitely a KosherEye gift yourself gift others culinary selection. Any cook, beginner or seasoned will treasure this in the kitchen.

The casserole:
According to WikiPedia, the word casserole is from the French word for "saucepan" and is defined as a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.

To purchase, click here: Emile Henry Lasagna Dish

Enjoy these crowd friendly casserole recipes:

• Everyday MEAT LOAF with Hidden Vegetables adapted from Chef Daniel Holloway
• Chicken Marvelosa by KosherEye friend and chef/teacher extraordinaire Norene Gilletz
• Chocolate Lasagna - layers of heavenly chocolate
• Meat Moussaka from KosherEye friend Gloria Kobrin. For more of Gloria's wonderful recipes, purchase her Kosher Cookbook app at the iTunes store.

When I read about the Manischewitz Cook-off I just couldn't resist entering. I was researching ways to gather funding for my daughter's education, and a $25,000 grand prize (cash and Maytag appliances) would surely help. I really did not think that I would become a finalist but, I do have a knack for creating original recipes that appeal to family and friends- a talent I do not take for granted. I created my original recipe inspired by a picture I had seen of a Panini that was so thin it looked like matzo, not bread. I added mushrooms, mango and balsamic flavors as the sandwich filler.

The contest rules encouraged simple, simple, simple – 9 ingredients, 3 of which had to be Manischewitz products. I found it easy to enter under these rules because I like to limit my ingredients anyway, and often take shortcuts for ease in cooking and preparation. Using Manischewitz products was not a problem for me, because they are readily available, and I find their quality superior to other similar products. I especially enjoy the broths to make soups, rice dishes, and also as ingredients in flavorful reductions.

Imagine how surprised and excited I was to receive the initial phone call from the Manischewitz PR representatives asking me questions specifically about my use of products and my reason for entering the contest. And then, I was even more excited when they told me that I WAS a finalist and I would be flying to Newark, New Jersey to compete on contest day, March 21st.

Prior to the trip, I tried to learn as much as I could about the Manischewitz Company, the history, the employees, the CEO's and their mission statement. I took being a finalist seriously and really felt they chose me and the other finalists to represent their company. After all, our recipes were all to be showcased on the Manischewitz site. I was honored.

But the timing... was a huge issue. This year I was invited out for Passover Seder meals and did not have family to entertain,. So, even though the event was just 4 days prior to the holiday I was able to interrupt my Passover preparation schedule. However, the timing was a concern for the other contestants as well; everyone agreed that perhaps in the future the date should be reconsidered. (That is – everyone agreed except the person who won the grand prize! )

The Experience
After I landed at Newark airport, I was whisked away by a private driver to the
Manischewitz plant, where I met the other contestants and was introduced to the Manischewitz PR team. They helped us set up our workstations, and organize the tools and ingredients we needed to create our recipes. I felt very comfortable and very much at ease with everyone I met. We all were taken to the hotel where we were able to refresh and prepare for dinner. That night along with all the contestants, their family members and the PR team we went to a well-appointed restaurant in Teaneck, New Jersey.. Originally I had read - we would meet the Manischewitz CEO's and the company executives. However, that was not to be that evening. The food was delicious, very well presented and we felt very special to be finalists in a competition, which attracted thousands of entries.

I had a sleepless night (well almost). I was emailing at 4 AM. The morning of the contest all the contestants were driven from the hotel to the Manischewitz plant which crowded with media personalities, Manischewitz Company representatives, friends and family. I was so nervous I did not eat, even though there was plenty of catered food. The caterer also prepared "copycat tastings" of the competing recipes.

It was exciting as spectators and the media surrounded our workstations, took pictures, and asked questions, interviewed and videotaped us. So many people approached me from different newspapers, publications, food blogs – it was overwhelming. As I looked down the line at my fellow contestants, they too were surrounded. Is this what is known as the 15 minutes of fame? Or as my husband named it: "Queen for a Day."

The Judges and the Judging
I suppose that I had hoped for some quality time with head judge Jamie Geller. I had really hoped to meet her and schmooze. . After watching her videos, reading her cookbooks and learning about her background, I felt we could be "best buddies". Although time did not allow for conversation, I did ask her if my daughter could come to her home in Israel for Shabbat next year! (Jamie and her family recently made Aliyah).

And now the judging –No, I was not nervous, but my adrenaline was pulsing fast and I was trying to be bright and cheery while the clock ticked away. OOPS! One judge came by as I was flipping my Panini in the pan and the matzo had browned while being pressed and fried. She asked," Is that supposed to happen?" hinting that I might have I burned my sandwich. I told her yes, but then she started writing something on her clipboard. I know that I told someone else that a Panini was grilled like grilled cheese, or French toast but this judge didn't seem to care- I saw it in her face. OOPS again --There was another judge who loved that I was from Atlanta and just wanted to talk about the Atlanta Braves. Well, I was trying to sauté my mushrooms and I am not really a Braves fan. (Not a time to talk baseball!)

It was hard to know just what the judges wanted, but we were told ease of preparation was very important, as was multitasking. We had to continue creating our recipes (the clock was ticking) while interacting with whoever came to our stations to ask questions. (Somewhat like Food TV) Another contestant told me that her recipe could be made while she held her baby on her hip; we all laughed about that.

We had one hour to prepare and plate our recipes. After the hour was up, each contestant carried their dish to the judges' table, shared a bit about themselves and their recipe and then a Manischewitz assistant divided the food individually for each judge to taste. We did not get any feedback and the votes were private.
At last the winning recipe was announced. No, it was not my Balsamic Mushroom Matzo Panini with Mango Jam, but a soup Faux Pho. I was surprised that a soup won the grand prize, for the 3rd time in 4 years.

The Mayor
I met a sweet media woman in the ladies room and she told me she was wearing turquoise jewelry because Cory Booker, the VIP guest, likes turquoise. Oh yes, I did get to shake Newark Mayor Cory Booker's hand--one of the highlights of my trip, since I admire all that he has done and continues to do.

The Wrap Up
My advice to Manischewitz: I, along with the other finalists, would have appreciated feedback about our recipes and the scoring. In the end, we really were left wondering what the judges saw, tasted, and chose. How wonderful it would have been for each contestant to meet the judge panel prior to cooking and have the main questions asked at that time.

Would I do it again? Maybe. I arrived home happy, but totally exhausted. I am looking forward to using all the Manischewitz products the company is sending me as a finalist prize. $500 worth of products will definitely keep me going for a while.

Robin Saul, a resident of Atlanta, GA was selected as a finalist in the 7th Annual Manischewitz Cook-Off competition. Robin is a dietician with 4 children and 4 grandchildren. She is passionate about creative, simple, and healthy cooking, nourishing family and friends, and vegetable gardening. Many of her cuisine inspirations come from traveling with her husband Art. She would love to see more kosher restaurants become farm to table with exquisite fresh vegetables replacing the typical fatty options.

Try Robin's winning recipe for Balsamic Mushroom Matzo Panini with Mango Jam.
The additional four recipes along with the grand prize winner Faux Pho can be found at Manischewitz.com.

When cooking, we use it all –  our heirloom recipe index cards, cookbooks, newspaper and magazine clippings and now our newest hi–tech kitchen resource, our iPad. However, using the iPad  has been tricky. We had to keep it far enough away from cooking areas to protect it from stray spills. And, we had to keep washing and drying hands and fingers to use it. That was the problem − now the solution.

We discovered the amazing Chef Sleeve, another “wish we had thought of that–ah–ha invention” and everything’s changed. This transparent sleeve completely encases the iPad and protects it from food, fingerprints and cooking mess. We absolutely recommend it for all iPad owners. We use our iPad protected with the Chef Sleeve primarily in the kitchen, but it can also be a handy iPad protector all around the house, including the garden and workshop!

Some features we like:
The Chef Sleeve has a resealable strip, which makes it easy to tightly fasten the sleeve. Made of an ultra–clear material, it is almost invisible when in use; we hardly realize that the Chef Sleeve is covering the iPad. The sleeve is touch sensitive, allowing the touch screen to work perfectly under the thin protective film. In addition, the fit is “tailored” since the product was designed specifically for the iPad, even covering the output/input ports.

The packaging  too is innovative, doubling as a stand, and allows one at a time release. When you're done making a mess, just dispose, re–use or re–cycle the Chef Sleeve. It is100% recyclable – good for the user, the iPad and the environment!.

In testing, we utilized a single cover several times and found that it stayed clear and the IPad was still responsive after many uses. And, of course, when we were messy, we tossed the sleeve.

This is a "gift yourself, gift others" KosherEye pick for the techie–cook in your life. It fits both the iPad and the iPad 2. We think that it is a must have for gardeners, home handymen, crafters, and dirty hands anywhere! Use it on the beach too, or wherever moisture, dirt, or spills might be an issue. Can you tell.. we love it! Make someone happy—-Buy it Now!

Price about $20 for box of 25. Available at Amazon.com. 

This innovative company has now developed disposable iPhone sleeves and a dishwasher save iPad stand that we can't wait to try!

Visit ChefSleeve.com.

We are longtime fans of Israel's Recanati Winery, which offers very fine, highly rated reserve selections as well as several satisfying simpler table wines. The Recanati Winery was founded in 2000 by a group of wine lovers led by Lenny Recanati. Their goal was to create a new winery for the production of quality Israeli wines at reasonable consumer prices.

Two of our favorites are Yasmin white and Yasmin red; both appealing selections to keep on hand because they are terrific table wines at value prices. Added to our suggestions are several mid−priced exceptional wines as well as a few in the luxury category. What better time for a wine splurge than at the Seder table? Whichever of these kosher for Passover wines you choose, we hope that you sip your four glasses surrounded by family and friends.

Recanati Yasmin White 2012
Yasmin White is a stylish light blend of Sauvignon Blanc, Emerald Riesling and French Colombard grapes harvested in the winery's vineyards in Binyamin and the Jezreel Valley. 
Lovely as an aperitif or with chicken, fish and vegetarian dishes. Best served well chilled. $11.00

Recanati Yasmin Red 2012
Yasmin Red is a blend of Cabernet Sauvignon, Merlot and Shiraz grapes grown in the winery's vineyards in the Galilee and the Ella Valley. This light-bodied wine has rich fruity flavors and can be enjoyed young. Yasmin Red is a wonderful accompaniment to a wide variety of dishes including meat and poultry. $11.00

Sauvignon Blanc 2011
This crispy, fruity Sauvignon is made from grapes grown in a single vineyard in the Upper Galilee 

 This white wine's aroma is one of grapefruit and tropical fruits with shades of passion fruit and green apple. Especially lovely with appetizers, poultry and fish. $15.00

Shiraz 2011
A lively, heavily scented red wine with grapes harvested in two vineyards - Israel's Jezreel Valley and the Lachish region providing a wine with a wide spectrum of flavors. Suggested to complement roasted meats, meat casseroles, pastas with rich sauces and smoked, savory cheeses. $17.00

Petite Sirah- Zinfandel Reserve 2011
A blend of Petite Sirah with some Zinfandel grapes, this wine is deep purple in color with aromas of forest berries, chocolate and walnuts.
 The Petite Sirah grapes come from the Lower Galilee while the Zinfandel grapes are grown in the Upper Galilee. The result is a combination of the best of both regions – one hot and one much cooler. 
Excellent accompaniment to meat, stews and tagine style dishes, and even with pungent cheeses and even with bitter chocolate. $26.00

Recanati Cabernet Sauvignon Reserve (2009) 
This is a rich, hearty selection, aged for 17 months in oak barrels. Drink now or let age for up to a decade! A smooth and elegant Cabernet Sauvignon with aroma of red fruit and black forest berries, chocolate and black plums and spiced with a hint of Mediterranean herbs. This full-bodied red wine is perfect with meats, stews and poultry. $26.00

Wild Carignan Reserve 2011
This red wine is a unique selection - rich and full-bodied, with flavors of blackberries mingled with Mediterranean herbs. The wine is minimally filtered, and results in true, natural wine from Israel. It is suggested to complement meat and hearty dishes. Serve slightly cooler than room temperature. $50.00

Recanati Special Reserve White 2010
This white varietal blend is produced in very small quantities in the Upper Galilee. Recanati Winery's premium white wine label, Special Reserve, is the winery's flagship wine and the best white wine produced from each vintage, and is produced only in unique quality years. 
This wine is made from a blend of Chardonnay, Sauvignon Blanc and Viognier grapes from the Upper Galilee. Best served well chilled with fish or poultry, and Italian dishes. $53.00

Recanati Wines from Israel are imported into the U.S. by Palm Bay Imports

At Kosherfest 2012 we found a wonderful selection of  oils and vinegars by De La Rosa Real Foods. What a treat − their products are from Italy and are OU certified kosher and kosher for Passover. Founded 28 years ago by Rabbi Asher Devere Girshberg, the company focused  predominantly on Extra Virgin Olive Oil, Grape Seed Oil, and Balsamic Vinegar. Two years ago  they saw the need and opportunity to expand their product line and in January 2013 introduced several new organic products.  From Yehudith Girshberg, " The objective of the company is to enhance and promote principles of environmental responsibilities... We want to help to educate people to eat healthier products. Our goal is to make AFFORDABLE Organic Products - or at least natural products - available to the marketplace,  including the neglected kosher marketplace."

The Oils:
Olive oil is a fat obtained from the olive, the fruit of the olive tree (fruit of Olea europaea; family Oleaceae), which is  native to the Mediterranean basin countries. Olive oil is considered by many to be one of the healthy oils. Italy is the second largest country in both production and consumption of olive oil. The De La Rosa Oils are imported from Italy and have  no GMO or additives are added.

De La Rosa 100% Extra Virgin Olive Oil and Organic 100% Extra Virgin Olive Oil: Obtained from the first cold pressing of the olives, which are individually handpicked and harvested at their earliest and peak stage of ripeness to provide a special fruity and full bodied flavor. Made from a specially selected blend of Italian and other Mediterranean Olives – Italian Ogliarola, Greek Korenikeiki and Spanish Arbequina Olives. In Italian, the description for this olive oil is Fruttato, which means  fruity.  Both of the olive oils enjoy the same characters with the exception that one is organic– from organic olive estates and is USDA Certified Organic .  

Try this delicious recipe for Chocolate Mousse with Extra Virgin Olive Oil by Chef Laura Frankel – perfect for Passover or any time of the year.

De La Rosa Grape Seed Oil: Originally put into capsules in Europe as a natural cure to reduce cholesterol, 28 years ago De La Rosa was the first to introduce Grape Seed Oil as a culinary gourmet specialty oil. Grape Seed Oil offers many significant advantages over other oils. It is  known to be the lightest of all oils and is ideal for baking, cooking and frying and has been a favorite of European chefs for hundreds of years − it tolerates high heat up to 485 degrees Fahrenheit without losing nutritional value, burning or smoking.  It is also ideal for favorite salad dressing recipes or your favorite pastry. The expeller pressed Grape Seed Oil is extremely rich in linoleic acid and an excellent source of Vitamin E and essential fatty acids.

The Vinegars:
All of the De La Rosa vinegars are produced exclusively from handpicked ,organically grown grapes, from estate vineyards that are untouched by chemicals or sprays. They are slow aged for several  years in organically approved wooden barrels and are produced from 100% Italian wines. They have low acidity, are GMO free, and OU certified kosher and kosher for Passover and are a product of Italy.

De La Rosa Organic Balsamic of Modena – Aceto Balsamico di Modene P.G.I: Produced in Modena, Italy and imported, this fruity and sweet flavored vinegar is enhanced by the long aging process − aged and stored in oak and chestnut wooded casks until it reaches its peak flavor. Italy is very particular about producers labeling  vinegar as being from Modena, and De La Rosa has special government approval to put these words on their label − PGI, protected by the Government. Balsamic Vinegar is ideal for dips and salads or to give that special “something” to the finest prepared dishes.

From Ina Garten, this fresh, delicious, and healthful recipe for Strawberries with Balsamic Vinegar.  Fresh, plump strawberries are macerated for about 30 minutes in mixture of  balsamic vinegar, a little sugar, and black pepper.

De La Rosa Organic Italian White Wine Vinegar – Aceto di Vino Blanco: Aged in special chestnut wood barrels − for a  one−of−a−kind special taste of complex chestnut woody flavor  − and aged like fine wine. The  grapes go from the vine to the wine to the wine vinegar uninterrupted – under strict control by De La Rosa experts.  Commonly used in Central Europe and the Mediterranean countries.

Uses: It  is used in French Hollandaise and Béarnaise Sauces (recipe) and gives spicy marinades like teriyaki and salsas an unexpected zing. White wine vinegar is low in sodium. The tart, tangy flavor of white wine vinegar reduces the need for salt in recipes. Try it as a seasoning for vegetables such as cauliflower, green beans, broccoli and cabbage. A dash of white wine vinegar on steak and fish is a satisfying flavor booster.

De La Rosa Organic Italian Red Wine Vinegar – Aceto di Vino Rosso: Aged in special oak wood barrels − for a one−of−a−kind special taste of complex oak woody flavor − and aged like fine wine. The  grapes go from the vine to the wine to the wine vinegar uninterrupted - under strict control by De La Rosa experts . Commonly used in Central Europe and the Mediterranean countries.

Uses: In addition to its popular use in salad dressings, replace fatty and cholesterol-rich sauces, condiments and marinades with red wine vinegar.  It has a sharp flavor and use it to replace the need for salt in many dishes. Good for marinating fish or meat.

Chef Virginia Willis' recipe for Chicken Fricassee with Garlic and Red Wine Vinegar is a good use of red wine vinegar in cooking. Substitute Grape Seed Oil for the Canola Oil called for in the recipe and you are set to go for a great Passover entree.

Available in many stores in the NE and FL. The website is currently in design. For additional product information, please contact them at info@DeLaRosa613.com or  718.333.0333

March 18,2013

By Guest Columnist Chef Laura Frankel

Every day I like to feel as if I have learned something new. Kitchens are exciting places and food flavors and combinations are infinite.

This year, as I wrote these recipes, I decided to take a fresh look at matzo and matzo products. I have a love–hate relationship with matzo. We are truly Frenemies! I love it because I am proud of our heritage and we truly OWN matzo as a symbol and piece of history. I hate the stuff for its commercial taste and lack of nutrition. I avoid it and do not eat it except for the small amount required at the Seders.

But, I decided that I would play with matzo and see where it led me. These recipes are for family Passover dishes, specifically Chol hamoed. I think these are the days when creativity and diligence are needed to keep meals interesting and the family excited to gather together.

The Seders take care of themselves with family recipes passed down through generations. Once the flurry of activity dies down from the Seders, meals are hard to make and it is hard to duplicate the elegance of the Seder table and to keep excitement up. Passover should inspire memories and I hope these dishes become requested family favorites for years to come.

Shepherd’s Pie is bubbly, delicious and nary a drop of matzo in sight! This crowd pleasing casserole is a snap to prepare.

During the holiday, I want to spend more time with family and less time in the kitchen. This do-ahead dish is filling and can be assembled ahead of time, kept in the refrigerator while you do something else and then popped into the oven to be heated through.

I have modernized the recipe by replacing the mashed potatoes with garlicky parsnip and cauliflower puree. The vegetables make a creamy and delicious puree with the added benefit of having your decadent creamy mash and eating your veggies too.

Moussaka − All right this dish is a bit of a potschke , but it is complexly flavored, amazingly delicious and satisfying. This do-ahead dish is perfect for lunch after synagogue or a weeknight supper.

Chocolate Cinnamon Crumb Cake − My husband, who is also a chef, and must have his cake and eat it too, even during Passover, created this recipe. He sprang it on me with no warning and certainly not during the chag. He knows all too well of my dislike for matzo and all dishes matzo related.

I requested another piece and he triumphantly produced the slice and then announced what the cake really was. I ate the cake but first had to take my foot out of my mouth!

About the Author:

Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish Studies in Chicago. She is the author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes. Frankel is an avid farmer’s market supporter, giving demos and teaching classes all over the country featuring market produce. Frankel is the former chef and founder of the Shallots restaurants. She has training and extensive experience in both savory and pastry kitchens and has run restaurants in Chicago and New York. Before committing herself to her culinary passion, she played and taught both alto and baritone saxophones professionally. ChefLaurasKosher.com

March 18, 2013