Saturday , 24 February 2018

Monthly Archives: March 2013

Tuna Tartare for Passover

Passover Tuna Tartare
Serves 4 main and 8 appetizer

Classic and bright, tuna tartare is a fresh fish presentation. The creaminess of the avocado makes the dish delicious and adds a nice contrast to the flavor and texture of the tuna. The jicama adds a sweet crunchy bite to this light, flavorful and easy to prepare dish.

2 sushi grade tuna steaks
2 tablespoons olive oil
Juice of half a lemon
1 avocado
½ cup jicama, very finely diced
1 pimento chili peppers (roast to peel)

Finely chop tuna steaks. Place in bowl.
Mix in jicama, pimento chili peppers, avocado, olive oil, lemon and salt to taste.
Serve immediately by itself or with plantain or potato chips.

This issue of Joy of Kosher magazine is a real eyeopener. Every scrumptious thing in this issue is kosher for Passover and uses absolutely no processed ingredients! Zip. None. It’s a totally different way of thinking about food that your body will thank you for. We have over 50 new Passover recipes including Gnocchi 3 Ways and inspired homemade Popsicle recipes perfect for a Passover dessert or snack. We also go fishing for some fabulous seafood recipes with Alessandra Rovati.

New Kosher French Restaurant “Chagall Bistro” in Park Slope, Brooklyn, NY

This week, a new kosher French restaurant has opened in the Park Slope section of Brooklyn, Chagall Bistro.

We purchased this restaurant a year ago, fixing it up, and making it a more upscale eatery. Being Jewish and from France, I wanted to open a restaurant with French fare that was kosher. I named the restaurant after the French Jewish painter Chagall, whom my mother, also a painter, loved. We have many (replica) Chagall paintings in the restaurant. I invite all to come and enjoy the atmosphere and the food.

Chagall Bistro is Kosher certified by the OK.

According to

The menu was created by executive chef Jean-Claude Teulade, a veteran of the famed French restaurant La Côte Basque, and reveals a reasonably priced range of entrees from a saffron risotto with diced jalapeños ($18), to a chicken fricasse with mushrooms, duck prosciutto, and fingerling potatoes au jus ($24), to a 14-oz rib eye steak with house-made French fries and a brandy-pepper sauce ($38). The appetizers (e.g., bronzino carpaccio, duck pastilla) and desserts (e.g., orange souffle, creme brulee) are equally enticing.


Reservations: 718.832.9777

Chagall Bistro will be open for dinner Sunday through Thursday only starting at 5 pm, with brunch available on Sundays from 10:30 am to 3:30 pm.

An Entertaining Torah Thought

Second is a Charm – Parshat Ki Tisa
By Rabbi Benny Hershcovich, Director of the Cabo Jewish Center in Cabos S. Lucas, Mexico