Hop into this Giveaway!
Frogs in the Bed
by Ann Koffsky
Ann Koffsky renowned artist and book illustrator is author of the new "must have" children's book "Frogs in the Bed". The paperback is based on the popular song of the same name, originally written by Shirley Cohen Steinberg. In words and illustrations the book "Frogs in the Bed" shares the story of the morning Pharaoh woke to "frogs in the bed and frogs in his head". In addition to whimsical and colorful illustrations and words, Koffsky shares crafts, games, Seder information for kids and Passover activity fun. Children along with their families will "hop" right into the story, which is sure to create pre-Pesach excitement.
Simply, leave a short comment on her blog, http://annkoffsky.com/2014/03/12/passover-book-giveaway/ that either describes your best Seder idea for kids, OR Includes the word "Ribbit".
Buy it here:Frogs in the Bed: My Passover Seder Activity Book
New! Passover eBook
"4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors" is live on Amazon.
This Passover eBook is the collaborative effort of 4 popular bloggers sharing ideas for how to cook healthy, seasonal, modern dishes for Pesach. The eBook offers over 60 recipes, each with photo, all clearly labeled (including gebrokts and non-gebrokts). There are plenty of dishes for traditionalists, vegetarians, vegans and those with gluten-free restrictions. Read it on your Kindle or your mobile device the free Kindle app .
According to blogger Liz Rueven: "We are promoting the launch with a super reduced price of 1.99. We will be donating 50% of all proceeds between now and Purim (this Sunday, March 16) to MAZON, A Jewish Response to Hunger."
Read more about the launch at kosherlikeme.com.
Buy this ebook at Amazon.com: 4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors
By Ann Koffsky
Ann Koffsky renowned artist and book illustrator is author of the new "must have" children's book "Frogs in the Bed". The paperback is based on the popular song of the same name, originally written by Shirley Cohen Steinberg. In words and illustrations, the book "Frogs in the Bed" shares the story of the morning Pharaoh woke to "frogs in the bed and frogs in his head".
In addition to whimsical and colorful illustrations and words, Koffsky shares crafts, games, Seder information for kids, and Passover activity fun. Children along with their families will "hop" right into the story, which is sure to create pre-Pesach excitement.
Buy it at Amazon by clicking: Frogs in the Bed: My Passover Seder Activity Book. Note that if you see an out of stock designation, please ignore it. If you order, the book is very much in stock and you will receive it within a week.
Best in the World Brisket
Family recipes are very special – as is this one. Our dear cousin Michael sent this recipe to us. He says that it is the best ever!
Since we are talking best briskets this week, we are including this one. We think that it is delicious -- Do let us know what you think!
½ cup olive oil, divided
2 pounds onions, sliced
2 pounds mushrooms, sliced
1 5 pound brisket
2 cups chicken or vegetable broth
2 Tablespoons Worcestershire
¼ cup ketchup
2 Tablespoons dark brown sugar
1 Tablespoon flour
2 teaspoons instant coffee granules
pinch of salt and pepper
1 teaspoon dried thyme
Preheat oven to 350.
Heat ¼ cup olive oil in a large skillet. Add onions and simmer on low until onions are golden brown. Stir frequently. Remove onions to a bowl using a slotted spoon.
Add 2 tablespoons olive oil to the pan drippings and sauté the mushrooms about 20 minutes or until brown and the juices have almost evaporated.
Remove mushrooms using a slotted spoon and mix with the onions.
Season brisket with salt and pepper.
Add the remaining olive oil to the pan and add brisket fat side down. Cook about 6 minutes on each side or until brown. Remove to a platter.
Spread ½ onion/mushroom mixture in a large roasting pan. Top with brisket- fat side up. Spread remaining onion/mushroom mixture on top of brisket.
In a bowl- whisk broth, Worcestershire sauce, ketchup, brown sugar, flour, instant coffee and thyme and whisk together until blended. Pour over brisket.
Roast covered for 2 hours. Remove from oven and spoon pan juices over the brisket. Cook about 45-60 minutes longer or until tender.
Let stand until cool; Slice against the grain.
When serving, spoon onion mushroom gravy mixture over brisket.
Can be made and refrigerated 1-2 days before serving. Serves about 12
Recipe: kosher, meat
Manischewitz All Star Cook-Off
The Manischewitz Cook-Off is back with a new and exciting twist! The Kosher cooking competition invites all past finalists for a 2nd chance to win the amazing $25,000 Grand Prize Package. The past finalists have been asked to submit a new Kosher recipe that includes one of the Manischewitz All-Natural Broth varieties. Teaming up with the #1 Kosher brand is leading American food & travel magazine Saveur . The live finals event will take place on March 27, 2014 in New York City!
Try this recipe for Balsamic Mushroom Matzo Panini with Mango Jam from 2013 Manischewitz Cook-off finalist Robin Saul
and this recipe for Mandarin Dumpling Soup from the 2010 Grand prize winner Sarah Freedman-Izquierdo.
Kosher Food & Wine Experience 2014
February 24, 2014
Pier 60, Chelsea Piers
23rd Street at West Street, New York, NY 10011
Kosher wines from all corners of the world and dishes from the finest tri-state kosher restaurants and caterers are the centerpiece of the Eighth Annual Kosher Food and Wine Experience. KFWE2014 is the most comprehensive tasting of kosher wines in the nation, and the event showcases more than 200 wines from over 40 wine producers!
To order tickets: http://kfwe2014.com/purchase.php
Kol Foods Cool Winter Sale
All KOL Foods poultry and meats are currently on sale through January 26th at 10% off. Just use the Coupon Code Winter14 with your minimum order of $100. KOL Foods meats are 100% grass fed and kosher certified; KOL Foods offers the ONLY organic-fed, glatt-kosher, 100% pastured chicken in the USA through our Amish Meadow chicken line.
Shop Kol Foods here: kolfoods.com
1. Go to the Twitter signup page by clicking this link: https://twitter.com/signup
2. Type in your name, username, password and email address. Need help with a username? It can't have spaces, so many people just use their real name without the spaces. Or, make up a fun name related to your interests. Type in the CAPTCHA words from the image. If you have a hard time reading them, you can listen to the words by clicking the link just to the right of the image.
3. Click on the Create My Account button
4. The next step is to see if your friends are on Twitter. This will look through the address in your email if you use Gmail, Yahoo, Hotmail or another popular Internet email service. You can skip this by clicking on the Skip This Step link just below the Continue button.
5. Twitter may want to brag about the celebrities on Twitter and ask you to follow them. Feel free to skip this step just like you did above!
Congratulations! You are done. The next page that asks how you are doing is your main Twitter page. Type in something in the text box and click update to send your first 'tweet' -- which is a Twitter message.
Do follow @koshereye so that we can say hi and share our tweets with you! And, so that we can follow you!
Argentinian Hot Chocolate
When in Buenos Aires, KosherEye discovered a hot chocolate drink so deep in flavor, so rich in chocolate, so fragrant with vanilla that we have made it ours; we have enjoyed it over and over and over again! In Argentina it is called El Submarino -– we simply call it the best hot chocolate ever, period!
1 cup steaming hot whole milk
1 Tablespoon vanilla sugar
1/2 teaspoon vanilla extract
2 ounces of a semi sweet chocolate bar
Heat the milk and sugar until very hot, but not boiling.
Pour into a mug.
Plunge the chocolate bar into the hot milk with a spoon. (Sink the submarine!)
Stir until the chocolate has melted and is incorporated into the hot milk.
And, if you mix it correctly – there will be melted chocolate sludge at the very bottom of the cup. We like this part the best and enjoy it to the very last drop.