Table 4 two 5 19 17

[Music] good morning everybody this is table for two in the Amin Aronov Menachem single network that was an incredible marathon we are starting a little bit later than usual because we have we had the end of the marathon it was an incredible week I came in on Wednesday took that early morning train to be on with Malcolm a I was right off to Alison Joseph I'm totally in awe of that lady she's amazing the work that she does and of course the work that no home does fjp unity dot all you can still pledge now even though you know we've not home is officially end of the marathon you can keep going it was an incredible week I had a great time when I was down there I had a great breakfast Tracy K we got to eat that tuna bagel thing sushi tuna bagel very cool rice rights of made out of rice and fresh fish so my Instagram page um but it was so much fun and thank you for tuning in a little bit later than usual but we are going to have an amazing show so thank you for everyone if you've been on the show off you've been a listen to our show support fjb unity calm okay table for two continues we're going to have a great show for those of you don't know me I'm Naomi Nachman time about all the food all the time I love food I love shopping for it cooking it eating at restaurants anything food related I'm a closer personal chef my business is called the Aussie gourmet I'm a cookbook author I still can't wrap my head around it it's so exciting I cook for people for shoppers Yount of anytime you don't feel like cooking you give me a call I hope you'll tune in every week and hear about my exciting food adventures my great guests and my kosher food traveling but I want to hear about your experiences to share with me if you've eaten somewhere or you've made something send me an email Naomi at knock'em Siegel calm I love love hearing from you I like to thank everyone who follows me on from the radio show and from Malcolm Segal and people watching on Instagram and the Instagram stories thank you thank you so much for for your support I just want to you know do my model ah at the beginning and a few shoutouts a Hoover's grill amazing it's in Cedarhurst it's actually not on Central Avenue it's actually not even since it is it's technically I believe would me a hewlett area on peninsula boulevard you can find them on great kosher restaurants calm will have the info about them and and kosher gps Ahuva school authentic Israeli cuisine delicious we were there on Mother's Day what a meal we had unbelievable he just kept bringing us more food he didn't know who I was he's just such a nice guy he did I was a foodie but he just he wants all these customers to tasting new food and try new things and he bought laughs our fresh off the grill it was crispy and hot it was amazing to be looking for a great Sunday night dinner for the family or just a tons of space make a reservation go there for dinner you and your happy date night it's casual Israeli food but really really delicious I know we have a lot of choices of our New York but I'm a big fan and make sure you go there tell tell them tell of you that Naomi Nachman sent you I'm very excited about my upcoming trip to Thailand Singapore and Vietnam with Miriam Schreiber's kosher legacy tools so email me name is Norma Siegel calm if you want any more information I'm going to be doing cooking classes on Vietnamese and Thai cooking so you'd be surprised that some of those ingredients into those foods are available at gamma gladden your local kosher supermarket so I'm going to show you how to use them to the best flavors and advantages shout out to honey green bow I love you honey honey came over to my house she does honey green balm events she just started a floral business now we've got the countdown is on as we know we're counting through I'm sure Shiva watt we go like I don't want to save the days I don't know if I'm a high logically allowed to I'm bad with that so we know she voices to two weeks to dub it weeks away or and she does the most beautiful flower arrangements you'll see on my Instagram feed I did a flower arrangement picture and she also has we did a story if you didn't catch it but she is giving 10% off on her flowers if you or if you mention Naomi Nachman or kitchen tested which is Melinda Strauss so you can go to honey Greenbaum event calm or follow her on Facebook or instruct and order from her and just mention our names you'll get 10% off her flowers are stunning stunning stunning stunning I've you see I've never mentioned any other florist before on the show so you know it's really sincere and heartfelt and how good she is so really support her and follow her I you know her info at honey with no e CH a n I green gown yeah um calm and you'll you'll get her info okay and one more thing couple more things I'll be at gamma glut Lakewood Gothica Lakewood this coming Tuesday for a cooking demo 8 p.m. in Lakewood so be there or be square I'm super excited to go beautiful store and also remember this summer I'm going to be at Susie fish ponds Culinary Institute teaching so if your kids are interested in going to summer camp at Camp Nishio of Russia in Russia and miss girls early Nisha is co-ed Orthodox camp you can sign up and then take classes with these amazing Susie Fishbein near me Ross and Emmy nominee are also giving classes but it's going to be really exciting you have any questions you know email me Naomi and Malcolm Siegel calm finally I'm sorry I've got so much to share today and so many great guests we've got to get going but as you know I write a trending column for mich Baja magazine and I'd like some input from my listeners is there anything you want me to write about or share about and I'll give you a shout out if you do a kitchen gadget I'm looking for cool kitchen gadgets there are so many and we have our amazing sponsors kitchen clique who provide me with so many four out there in Brooklyn Thank You Braco shout out to you but I really really would like to hear from you guys on what you like to use in the kitchen your favorite kitchen gadget what you can't do without because always write what I can't even out I want to hear what you can't live without and something new that you found that's new on the market let me know alright CK that was a really long mother log right I hope you guys liked that one there was a lot of information there so you know I'm very excited to be here we have our amazing sponsors marzipan bakery I love you guys just keep bringing me that rug Allah and by the way Melinda Strauss from kitchen tester did a crazy cheese cake with it the crust was made out of marzipan regala and the feeling was this crazy cheesecakes are so make sure you check that out at kitchen dust tester com all right let's move let's rock and roll because we have quite a show today in the house is one of the most famous kosher celebrities out there she's been a kosher celebrity before anyone else with her restaurant a pioneer in the kosher restaurant industry I'm proud to call her my friends please welcome to the studios of an occasion valve so mostly only always a pleasure always LaVon actually was on the first show of this season we were involved in the woman's cook-off back in Holland your kernel good votes yeah in September and then we did a little rush Hashanah thing so welcome back thank you so you got something different for us today right I have my baby with me your baby I know right we move from cookbooks being our baby to our new project so what if you want your new baby my baby is here it will grow and it's here to stay ok tell us about it from the beginning the beginning was my husband was diagnosed with cancer about three years ago and he had multiple hospitalizations and the offerings the music blatant offerings at the hospitals were abysmal all you needed to do is learn how to read and you will see you should what do you mean by knee replacements he couldn't eat the foods they gave him supplement can't eating healthy typically people in cancer treatment and people on painkillers and morphine and percocet cannot eat and they just don't receive the message so to to add insult to injury by having something discussing facing and discussing in its composition was just I thought he was gonna die of hunger so I thought girl your food professional that's what you did all your lives you know how to make food delicious and nutritious and Naomi you can come to my house my house is obstacle course I have cabinets and closets and shelves full of these powders on these Bland's I just set out to mix to in infinite permutations almost for over a year until I arrived at the grind the grind I wanted the composition I wanted always hundred percent pure ingredients that together formed a complete meal now they didn't all go into one flavor they went into I have five flavors and by the way I think Livan a meal replacement is absolutely the only one that offers savory not just sweet oh that's interesting I happen to not have a sweet tooth so that's great oh yeah it's wonderful I saw the mushroom I unfortunately my little nephew is struggling with cancer oh no my mushroom flavor has things that you would buy even in Chinatown for a fortune reishi porcini maitake and shiitake which together is like a goldmine for different kinds of methods like what it does for the immune system and by the way that one also has mica seaweed wakame kelp it's fantastic so we surrounded ourselves with a fantastic scientist he's the director of food operations at Cornell University his name is Joe Regenstein what didn't we do I have and then people started coming to me which was the best sign of we're making noise we're making good noise a registered nurse came from a senior registered nurse her name is Jackie Koppel came from Presbyterian wail Cornell and she's now on my board and she is our consultant all around so all these people together then we had natural certifiers and pretty soon I had like a dis whole entire thing going at an age where I should have been retiring on my on my Spanish but I already know a little Spanish so he didn't I already know knitting it's really funny the Vanna you're dynamite that's amazing what it was a story my husband was four he was restored to his regular weight Hey and is in full health never because multiple myeloma is not curable it's just manageable manageable he was so grateful he said lavona you should show this to the public because if it does to for them a fraction of what it did for me you're in business right because without immunity without sustaining your own body you can't feel it's not only that if the body mass reaches a certain critical low the chemo is suspended right so they can't give it to them because they want that's why children are so vulnerable and this is why we paired with high Lifeline there's a huge spread on their newsletter this week wonderful that we partnered with KY lifeline because the children if they lose one pound some of them are tiny so if there was one pound which is easy to do everything is suspended and then they get into this horrible thing called cachexia it's an ancient barbarian Latin word to say cancer anorexia and they can't eat they can't eat and if they don't eat they will not get the treatment right so I can only tell you that for good three months my husband subsisted almost entirely on these meals and I did some very unladylike thing I would take a smoothie and put in it a dollop of almond butter I'll put a half a can of coconut milk I'll put the I would just say put it in put it in and then that drink was like 1200 calories right not so ladylike watching our calories at all but this is somewhat this is like is what you've got here for someone who's sick and needs to gain weight or this is that's what you did you have it customizable so if you want like like I don't worried you may gain weight look at look at me you are on the road and we I'm going to show you you're on the road you want a meal yeah maybe something levana we have to head up a studio in this video it's been in a turn in a box okay and it's a multipack right yes I love that you did a variety pack we also have all vanilla all color you can if this is a bigger seller for you is your vegetable and I so you have okay everyone way for one second LaVon it people can listening but you can also tune in on an ahkam seagull net page on youtube and you can follow us and watch this episode if you're a typical listener and you listen to the show thank you thank you thank you but tune in and actually watch on the on the youtube channel because this is really incredible what's about to be prepared in front of you remember levana is the banner of the restaurant and she is in my studio making us some special girl oh yeah all right although what have we got I'm goes okay Levana we need this baby discuss with you think to talk into the mic so we can all I hear is okay water so when pouring sweat pouring what I want to describe to our listeners what are going on we're taking the vegetable packet we're pouring it into a blender no you know you know in this like I can't 500 we put my cooking cooking we're cooking you now to turn that thing on right yeah 30 years of catering yeah yeah right I've very quick cooking grain only few what is that a lentils lentils so we cooking like we're actually cooking here in the studio right now really good yeah I'm smelling us plenty yeah that's ah what else can I put in seaweed seaweed doesn't wonder I love see we can I just announce that [ __ ] recliners in the house today we've got the whole Klein family well blender boy a little oil what kind of oil is that well this one you don't want to hear they don't want to get it I just got it I want to know truffle oil whoa truffle oil available like gourmet clap by the way and under there I'm gonna let this cook and so how fast was this I'm gonna cover it okay we're going to cover it with chain we're going to forget it said I don't forget it right recipe section like I don't have 50 recipes all using the meal replacement to make things oh okay terrific so I have here oatmeal cookies Wisby now we don't talk about cookies we eat the way cookies just bring it out a lot of recipes 115 honey that's like a book you know going okay I'm this has Swiss made with what the with the vanilla a bill replaces vanilla root milk me replaces I'm eating the cookie right here right now okay is it mess or not right yeah academically mess up also gluten-free has chickpea flour all right gluten-free then maybe it's not measure not as IX it has everything and maybe sure Huckle old uh-oh oh no oats might be Menace or not because you wash on oats I don't know oh you wash on the alters it's a certain amount let me say this is delicious that's wonderful taste him I need a glass of milk I'm a milk on cookies go aren't you a little grown-up now Andy you know I made these sun-dried tomato pesto with the stuff in it vegetable you're going to love it okay Oh what okay so Nirvana's passing what did you put in this a basil the usual stuff in pestle that I threw in a vegetable meal replacement so in this beautiful presentation you can use for shovel war and to serve as every Heidemann yes ok so everything becomes super nutritious ok of course she knows she knows no big deal she knows the deal we eat here together well look for uh you can make something extra I got really good and you don't seal because the you don't feel another taste and intrusive taste because it blends in perfectly now this is amazing yes now look at me vanilla bean okay what I do here's what you can do let's say you are in the boonies and you're in a great rush all you need to do is take a hands lender and you know these hands lenders have these wire whisk ball that disperses everything you are yeah yeah so I'm using coconut milk coconut milk ok we are having a cooking class LaVon is pouring into a jug what was the first packet sorry you know my regular meal is the vanilla meal replacement with coconut milk that's it entire list and the wire with a whale will help shake it up sighs and look you shake it out shake it up baby twist and shout can we have that song twist and shout the specification can be hard I think so nearly you can roll my husband used to cry when he saw the blender coming and now he says forget my drink don't forget my dream that's amazing and you very welcome to face that's oh yeah well we will be tasting it's absolutely a smoothie I ever saw it has much itis na what is matcha guys I see them everywhere I have a natural how the last week why is it much superior to green on the green not your Theresa because it's or not it's not infused it's the whole leaf that is ground we provide in the five towns of course you can't matcha I hate to do this to the merchants amazon.com right now we can do Amazon yeah I'm a big fan here's one okay but we're going to share can we put that into some cops we have two little oh three glasses chef Charbel yeah I think I think ZK what some coconut match our vanilla powder drink now making yeah we're getting some caps yeah we're going to have a good time we're going to be so healthy this is very icy I love green drinks I love all the kales and that makes it a little more mixes well I should tell you one fabulous suit it is a work in progress and I don't want to make too much noise about it yeah but we are working on enteric feeding what's that tube feeling and we are getting a suspension agent we have a food scientist and a food engineer working on it I know all about that unfortunately we've had a sick family member with that I was I had to get not tube oh he had a PICC line oh yes so we are I have two registered dice who's having some seek a drink out mate give some to come Ulysses okay jefra so no look smoothie Bowl okay wait hold on I got to try this one thing at a time okay and that's a meal you know obsessive boiling I usually give him Chardonnay but now I gave him okay my turn to drink Chiffre it's we we good I love the vanilla flavor and the kinda matcha I taste vanilla right the vanilla yeah your vanilla I don't fool around pure pure pure very high quality oh my god the Sun has always been about that like rain I mean to me if it's not your cure is broccoli vittala Jesus okay so smoothie ball I am now using my berry mix berry are you gonna watch oh is a Vitamix is that what I should be getting member I told you my smoothie might I don't have a blender right now oh I and look do you know about this it's very good for ya oh my god I bought the box a little bit look at the ninja a little knock off for 100 bucks I've every day bright oh look at this not too bad but I don't like that it has all these uh you don't know what to do with your hands because the blades right up all the way up do you know that this I buy a bag of little bags it's always ready frozen I adore frozen my kids love frozen berries and away something outrageous now outrageous right here and then I'm seagull knoweven kale frozen kale did you fit that yourself cauliflower who would believe me if I say I make frozen yogurt with cauliflower I I'm not surprised did you jump on it yourself are you bored at frozen what Bab ekkada you go buy frozen avocado did you know that Chiffre yes oh you know how freshman I think asked me about it they're like econo halves in there frozen okay yeah okay the Vitamix Vitamix we're using your Vitamix right here in the studio we put in frozen berries avocado what else Ollie flour on Maui old coconut milk and the berry powder the berry powder I make a berry powder at home with my daughter Leora we get an Instagram story and the funny you know I mean my daughter did an Instagram story making your merry now now but i think i tagged to the Vanar as opposed to bluff on a real look at me our here is now breakfast and lunch effortlessly by the way we have a trailer door opening very soon we're in my neighborhood 93rd that's Upper West Side Trader Joe's right oh they are very big and now you have fun with anything oh so first I could put a ball we're making a Buddha ball exactly here is granola I'm so sorry okay that's like a meal massive meal that massive breakfast how many calories burger you try honey system and I love her I love how she dropped him off at my last real she is that she did everything practically all these Oh got a breakfast bar beautiful shout out to my plan week new you pumpkin we can ensure that you have a darn good meal with this I thought oh that's great everyone bought breakfast and I did a soup and a blunt and a what's it called a smoothie and a bootable and I think this Buddha ball I love that that's really pretty beautiful so it's really great if you are not well and you need to eat meal replacements this is the one to have if you just want to have them because you want to have the nourishment and you're running around and you don't have time to prepare nutritious meals this is where you go and there are two more demographics that will greatly profit by this ok rail elderly people okay they don't have a condition per se but they are too frail to cook from scratch this there's something under their belt guarantee and then the children picky children they don't know they having kale here and cauliflower they'll faint if you tell them market but it's there my kids love kale chips we make our own oil to make my grandchildren right you teach are we are presentation the clamor for it so are you impressed I'm impressed let's pass around innovation yes let's meet your prosthetic eyes and seek a beautiful beautiful canal we've got that minimus bed Levana wrapping it up this has been unbelievable how fast as time go when you're on the aircraft first do they do this and how fast is all vana cook no we're just so much more efficient and I know it has a lot of bragging in it I feel always for any crowd any amount of people 100 150 right there I just do the math I say oh how do people get me six assistant hundred fifty people get the eight assistant and we do it right there and we bark orders without orders until everything is ready I get there two hours before I bark all my orders and I have gets done you put on a guy and you know they are happy to be near a professional chef they learn well levana you're like the first one that did classes before sushi before me before Jamie before she propriety why are you watching us beautifully you are you were the first you were the pioneers I think quite amazing look norine is probably older than you galava became a Suzy just took it of stuff to a very sick friend she took a whole box dude that's really good I love Suzy I love her she's a misma girl she is she local yeah oh you know it I always super ready we having to shut the gas off because I need massacres and I'm going to throw in baby tails baby kale you had me at baby kale I love kale Chiffre yes I really I keep the stems I know you went on tie them off when I like use it for salad and I put the stems in the freezer so I always had them on hand for smoothies but you know what we make a kale kugel my kids are obsessed oh really oh look about look I just want to use it as a goddamn baby kale is triple watch it's the best okay so it is for the soup let's do the soup and then we're going to bring on the climb stay tuned this is table for two in the ami Nachman on the knock'em Segal Network our show is sponsored by marzipan bakery one taste is all it takes check out their latest recipe on kitchen - tester combo Melinda Strauss a cheesecake just in time for sure voice with a raga la crust unbelievable our show has also heard heard on a rush chef English radio here we are in the studio we being cooked four by four by I'm not sure Livan occasion bow you're not being cooked by I'm not Balian I'm never you know what I mean he's cooking for us for us well I'm really tired today because I'm so in awe of what's going on here and Levana come in here she's private shipping for us so totally how lucky are we how lucky we don't we having levana cook for us my pleasure so here it's not that the soup is a stock for the next thing it is the soup as well the whole serving it up I'm a big sip girl even though it's like a style and oh and she's off in the order and the packet walnut oil and a little salt on your there all right so it's almost like a soup mix but it's healthy no but it's a soup it's not just make this less something you could put it in a kugel to flavor it you know what I'm saying like put it in a chicken oh c'mon yeah yeah even if you make a regular mushroom suit and scratch and people you know they love those flavor in here and I don't use them what kind of things if you see msg I would never send you I'll never use it not one yeah wow that's awesome orange yeah not one recipe with margarine or soup mix it has a little problem it's not food it's not food do we have a spoon yes I brought anything you actually like Mun but it's not healthy what sooth makes all right oh it's not like my own I'm joking okay here we go give give a little to it a little spoon I'm just the lentils I'm not going to be as tender as I would like them but in five minutes they'll be perfect Chiffre yeah smell to me really good really good hmm give I'm really big sweet person just let me just Oh shining zasu person I was like person this is amazing honey got baby leader to sleep she's joining us in the studio Levana Kirschenbaum thank you so much follow LaVon I love Anna cooks and follow her meal replaces a meal replace a bum and on Instagram and more information as we said on her website she's amazing in 30 minutes that she's been with us women record for 28 minutes and 58 seconds she has whipped up an unbelievable healthy feast for us this soup is the bomb man I love it I love it I could take it you're going to try the mushroom mushroom okay amazing fantastic lavona thank you very much you can hang out with all much Sharon should I make like DK I'm used to the garbage bin being right here on my right and every time I'm about to throw something out I see no garbage and I'm like oh no we moved to the rank of the marathon this morning so okay hey guys Levana you can stick around you can see it will clean up after well if some of that Buddha Bowl that breakfast bowl afterwards but I have to save room because Chiffre what an incredible brunch for us the great chef for ant in the studio this morning hey chef ro how you doing I'm good how are you good that was good I yeah it was really good a story and very impressive yeah like it's always fun also watching lavona cooks I know right she's unbelievable you know we all been doing this a long time and it's nice to see her in action in total and you know have her cook for me what an honor for us right here how much okay so let's get right down to business because this unbelievable magazine just in time for chef wat already on the newsstands has shift for so many of shippers great articles and Jamie and the whole gang is a has done a beautiful beautiful spread again and I'm going to say it I think I've said to six times in a row that the last six editions every time it getting better every heavy I say if I can't help myself I speak the truth people know me as Emma stick so I'm going to speak into ms and that right here let's start at the very beginning how long did it take you to how does it take to put a magazine together by the way because oh yeah it takes about two months because we actually have our team or it's a husband-and-wife team they're based in California they do our photo shoots so I have to get them all the recipes and photos a month before because like they really put the time and effort to do it right wait a mintue photo they do our photos are currently done we don't we have somebody who does it in California but am i doing it in your house no no we don't do it on our own the studio anymore we actually have this husband wife in carrying Andrew Purcell they are mega-mega professional and talented I think they do like big photo shoots for really Brendan John you guys before that yeah yeah they've done like the initial joy of kosher okay yeah so now I work with them they are so talented and amazing so you could I think you could see the quality of their work so we send them the photos and the hope the whole direction direction of like I will spend two weeks like just typing up and writing out like okay this is what I want you to do this is how I wanted to look this is how it's going to look on the page like everything is sort of pre laid out and then I send it to them to photo I had props and everything I send the mood board and this is the color scheme we thought I hadn't heard that yeah maybe Miriam never told me that way mood boards for my ffo so like let's say you would do your rib picture you're going to say to yourself okay ribs look great on a platter this is the color I want for that like even a cookbook what are what's the color scheme the texture that you want to go with I can type something prob yeah so that's a mood board it's like it gives you like the colors like fashion houses do it magazines do it it's very fun it's fun to create it I never stop learning from this lady over here okay so we create this mood board send it to them and they go ahead and do it so that's that takes about a month and then it takes about two to three weeks to design and edit okay so I go back and forth with the designer and then we edit the recipes and and any last-minute articles that go in are in there as well I saw you eyeing the shape oh yeah okay I don't know if you guys remember when I was in Israel I went to Waffle Factory not waffle bar waffle factory and we had the sickest milkshakes ever so these are on page 14 they are the craziest milkshakes they're insane milkshakes they also have booze you could put some alcohol or bourbon in little jigs we need to make that in the [ __ ] website but it optional it's optional to one-ounce so you could omit it and still serve it to the kid that's like this so yeah insane toppers are or you could double it and yes make a real party oh yeah yeah so this is actually really trending like even not kosher yeah everybody men's started its a black top burger I think I think they're the first they're not kosher right but I saw it all over like social media so I was really inspired to everybody Connie's done some yeah yeah busy Brooklyn and Nate amber nasty some a sunburn aphids right off his allergies 15 yeah totally okay no they look amazing I'm a big fan of the milk check out of ten ten milkshake in his jealous Costco of course in terms of Australian and of course the breakfast fight that Jamie did I guess living it as I'll she gets to do the they had the best but you just need right was inspired by one of the places that you enter your macabre you ever went to harbor how about car yeah I did I went to dinner dinner with that yeah how about a few times I went there with Judy gold ring shout out to her and the morning I did and you know Gina got I did a documentary for marzipan bakery wonder if you saw that on my Facebook page and we had a breakfast meeting was beforehand was that Harbor yeah I had a green shakshuka yeah I love that have you ever tried the one in five times my mom's she does a green structure canal Oh for a while really okay I've been there in a while I love Ivy tell she's the sweetest a shared up to them of course alright of course I meet our happy child I love it I love that you know everyone well you know we all should stop it at the same shoulder you know and okay know so yet they have a Kaaba has a really cool breakfast tower so did a whole project our new what the breakfast tab was that was not on the menu when I watch it wasn't it that's like I wasn't this amazing but imagine your truest meal and you bring up this breakfast hour could you imagine I'm gonna do that so Allison watch out I'm gonna I'm gonna go to our betters Rams for shovel what's going to yellow and you and a road going away then I'm going to make it them a breakfast hour but we might have it for lunch yes breakfast okay I love it we wait carry me breakfast all day yeah I gotta have like wreckfish for dinner yeah what's wrong with some frittata and some good toast or something in a salad for ya oh you just said shucks shooka-shooka-shooka is bright yes but it could also be dinner today it's like but you'll leave it behind I could abandon reading out for which we don't want to leave the food behind we love it I'm having the soup yeah the soup is love love sick okay and is a sheet pan d sheet yes hello carpenters are amazing we did baked polenta with eggs and roasted vegetables so you roast the vegetables and bake the eggs on the same sheet yeah could you explain what else we can generate talk about a sheet hangers yeah home yeah I movement and then I like a cookbook like a featured actually like a year and a half ago or two years ago the magazine called cheap at dinners and maybe it's based on a blog and it became to see you trend because all you do is put your entire dinner on one sheet pants to go to the oven and you're done so it's really cool to see the different options that you can make so here we even have baked eggs like you can have like a sunny-side up egg that you don't have to bother taking out a frying pan to make you just put it on your pen but people will put yeah can we hate it Kenny here the van at work I can if you want it's unbelievable this is how we always cook there is no such thing for us as side dish and this everybody never all a meal like think about like couscous with like vegetables and but we don't bake enough that's so sad very cool it's wonderful because the moisture makes it very sick uhland okay and all the flavors really okay so savor this moment yeah know what it is this Lebanon so you could do lobner or you could do Greek yogurt or you could do plain yogurt whatever whichever you want it's pretty like slug okay can I share this three different ones he out there the sweet potato this beet granola and such high rates of chickpeas the Dutch how roasted chickpeas is right up my alley yeah they're all amazing I love the Beyond and I love the savory granola so did you make this at home yes I needed to call me when I have to call but you're very busy I know I don't like I know popover I know I can't interrupt your chops of them for yogurt no yes that's crazy right yeah every minute of every day but you know what I'll have you in my next time yeah so this I'm very excited about yogurt is really going savory actually first time saw it like a year ago I was chopped in easily and there's this new company that is explained easily is an Italian superstore Mario Batali and his partner Lydia I forgot her last name yes and she has a conscious sauce kosher marinara sauce is excellent I'm sure they have this incredible store most of the stuff are kosher but they have an incredible produce section and it's just fun to walk through for inspiration no don't you get inspired by a bike with my eyes I got I loved walking around Italy just getting ideas and collaboration I still gain weight by eating from my eyes have you come home hungry you come home okay and I walk out of Italy and I bumped into Martha Stewart so that's awesome yes you look I'm saying goodbye of departing Absalon I got to everything and the van I'll go take the hot rod Thanks we're excited so glad I could help others Isis enjoy thank you oh we will thanks for telling thank you it's nice to meet everyone honey honey was really nice to meet you and we will talk oh honey you want a copy of the magazine oh very nice so he leaves with the gifts the minim a parting gift okay so give it a Martha issue is is beautiful you so much unreal unreal okay and we are talking about this month's issue as we are are so yeah there's so many I have some tricks and by the way tomorrow whose runs the website I was also nutritionists so she did I and the off that love you tomorrow so yeah tomorrow awesome and she did this whole article vegetables which are very trendy it's very cool to put everything like separate did you see a show last week with the vegetables with yeah you mentioned the footballs we also have it here oh yeah butter balls and burpees guys you got to follow her we had a great time last week visually stunning like to just run everything like the rather than a toss salads get yeah don't need to toss it after you but when you bring it to the table as I put a bowl yeah it's amazing catch you on everyone saying now Buddha Bowl how did a feta cheese put a ball it's really a feta cheese salad it's not the dog I know what there's almost nothing left to do with food because we did almost everything I know what will be next but that's something new was presenting it as a Portobello totally only my back that like separating the ingredients so this is what she did in in them yes oh she has an end at Chihuahua roasted cauliflower so that was really delicious the sumac onion what I think is really hilarious right now so all the veg is my favorite cheese okay Lyle addict in cream it's actually really funny pairing other guys love that everyone will cheesecake it's really cool to see what how far kosher came and I would I would venture to say that this holiday stroll kosher cheesecake is probably like even better than what's available in our kosher it's very hot right I can tell you about non kosher like not right right it's they've done an unbelievable job he really took a product and you know what when people are passionate yeah about what they do it does well like you can see with a magazine and me with chopped and the radio everything you do go in your cookbook and knock them he's passionate everyone's like shooting for the stars and it shows and and yeah exactly okay now the first time I heard the word foraging as a in context was from Josh mess and was on the show two weeks ago executive chef and owner of nobo and he was showing us some mud mushrooms that were forage and we're like what does that mean exactly us and then explained to us and then literally a week later I get your beautiful magazine and it says the articles called the call of the wild it says Belvedere Castle site of wild mushrooms my daughter and son-in-law got engaged at velvety car well I'm a so romantic yeah it's beautiful it's a very beautiful it was Liz Rubin hello my women was cheese ago with Lea ran out to her she taught me all about farm fresh veggies so how you guys went through Central Park so we went with Steve Brill he's known as Wildman bill bill Brill he's been doing this for years so he's a real expert a real it was a real a real character it was a fun trip I actually went on Pesach it was called my days off and on Sunday we walked through Central Park was like a four-hour hike through Central Park I wanted and it's just incredible to see and when I came back this is a sunniest thing so we found wild garlic in Central Park and I came back with it it pays off it's kosher kosher for Pesach no problems anyway we come home like a week later my son Solomon who actually has a feature in this magazine faithful outside house I don't like cloning him in for dinner and he's not there I'm like we're is Elmen he is walking down the streets of Cedarhurst looking for wild garlic cause he found it because it grows naturally you can pull over unlike Peninsula Boulevard and you will find tons of this stuff no yes we were driving we were driving into Brooklyn one day and we were on the Belton is crazy traffic and chef wants to pull over because she sees she spotted on the side yes I got to pull over I'm like we have enough it will manage there's also garlic in the soup broth I'm seeing so I went I other way now it's clean like a dog as it you know no it's but it's the same thing like any vegetable you have to wash it there's much worse things that go into like even produce because there's all the sprays and yeah but you don't know you also don't know the soil that it grew in what about the plantain flour like we kept finding them yeah the plantain flour is really cool because it also heals wounds like we learned a lot of different things but it was very interesting yeah Murray Murray would for sure take you on a course Oh Angela South African she's found a book also so she was really great she lives in Brooklyn so she did they take you anywhere you can go like let's do that you guys I want to do a table double [ __ ] oh sure like there's no social issues with this right because it's from Hashem from the Arab I'm missing a table for to walk about yeah look we should meet up with joy closer table for two getting it I'm serious guys yeah I don't know when but we can do it soon if you're interested can you please email me because I'm see really serious about this and we'll we'll get it even like Henry introduced me to the sweet fern right yeah if you don't even know what it tastes like it's like these new flavors that you're not accustomed to it's like a whole spice blend you can like dry it up and like put it on a like a rack of lamb and roast it like you would never seem to do that if you're really really incredibly on that spice class with that guy yet no you know what I'm talking about okay we'll talk afterwards there's a guy that does spice blending class a few of us one of the way I can get information for all the listeners as well interesting ok so good I'm going to well and then we went ahead and spoke to surf on a silver scene who's a master herbalist she's the only from shomer Shabbos woman master herbalist in the United States and she actually went through the most common medicinal plants of Brooklyn that was very fascinating um Alexander Rapoport then office yeah got me thinking about like how we eat and how we think about food right so like he wrote an Alexander runs a soup kitchen must be on yeah like he does it with so much class he's unfamiliar thing he's oh god yet we get a partner with him for kosher feast again so very cool and I did a project with him for my book he's amazing I am blown away how articulate and smart he write first he's knowledgeable doesn't IRA Annan and in food and he brings it all together yeah and that's what he did so he wrote his opinion about getting rid of food waste and then we also featured Rob Greenfield who's fascinating roaster city dumpster dive I will go through a dumpster and I got all the edible which is which sounds gross but like it's crazy what we throw out it's so interesting brilliant okay show me try out it's not the leftovers not like the restaurant leftovers it's cans of expired foods it's uh things that we're just read by you know a day late day old stuff like that bananas with like if that have too much bruising on it okay this picture this is the picture so he goes and he takes these are there's no I got you look at the picture there's like these heads of broccoli and cauliflower they look quite edible and like the gifts and it was really just interesting something to think about yeah are just leaving people with something to think about big news that food now about like the leftover some restaurants right you know my totem or a now Evander says don't hate the poor don't want your leftovers yet yeah like it's interesting perspective yeah we don't want you right we don't want your leftover we want proper food exactly I went down there with my two must be our when I did the campaign for my book if you donated X amount of dollars you got a book and I went down to the soup kitchen with my nine year old and she was fascinated yeah I walk owes on there it's really an unbelievable very very late so you have to have Alexander on the show in a couple of weeks before the season ends like believe it we're coming to an end of the season it seemed that this whole I do okay let's talk about the pie because it says it's not a big Radi right well firstly when I start when I thought to do it like it seems so much more complicated than it really is it looks very sad yeah it looks so fancy it would like really so few ingredients you mix it all together we actually have this amazing video whoever's listening should check it out it's going to be on our Facebook page Joy's cursor magazine and also on the YouTube channel on like a step-by-step on how to make the Chuck shoes on spaghetti pie oh that's cute yeah I'm not really fun it sort of xx chickadee all about Chuck sugar and the pie is really cool the first time I saw a Potter spaghetti Potter makers from Susie fishbones book she had an in one of her books I make it all the time and it's so simple so now that Yuri and all these twists on it yeah and I brought the latest twist which is spinach artichoke go ahead and enjoy it's like really really artichoke flavored you have a little bit of parmesan spinach it's really like it went to see ya here eh I have a whole pie where the whole pie if I just say sure first set up really late last night because you knew I wanted eat this and by the way I'm obsessed with artichoke so in general the idea of this issue was to do different things which was because everyone's done with cheesecakes everyone's done crepes mm-hmm ambulances and everyone has their best recipes and you can come you know what maybe next year we'll come up with some more interesting new twists but this year we decided let's steer away from that and come up with really unique different things seasonal right we're not going to here we're not reinventing the cheesecakes today so and even in Jamie's letter she's recommended she recommended her bet her favorite cheese case check it out on joy of kosher comm we have tons of cheesecake recipes I mean we have Shannon SARS cherry cheesecake Laura Frankel's milk and honey cheesecake so it's all on the website right I'm not going to waste room in the magazine for that right all right right and don't forget to check out Melinda's did you see what did she oh my god it was insane so inventive right so very inventive we use marzipan raw garlic of course very cool and we made a cross she made a grab for us out of the rug laughs there we go onto insta story or is the pea wish this was hot no could you picture it hot this is so good even like this hmm not the problem is I mean you got us off topic I think I got a soft topic talking about cheesecake it's not all topic I'm like oh I've got a one-track mind and it's just cheesecake money is like he is that cheesecake expert I know you love the iMac from Montreal Oh something like three different places for cheesecake I watched you you know the oval cheesecake from whiskey yes that's amazing was it was pretty good Oh Oh glasses must okay and I saw you have the poutine the district district wonderful Drake district bagel there cheesecake I didn't know about like not even like mention it I always had to take one to go did Montreal the shoutout and it was some other she voices were good oh yes yeah really good they were very good a lot of closure Montreal people don't realize especially now with a summer coming up it's a great destination place great the case they say the flower there is different because the pastries all all the baked goods are really good because they're French yeah that's french moroccan friend montreal was so fresh a french right it was like oh my God my husband's cousins are all hi-c dish and when they open their mouths and when you're with them on the street and they're not have to speak to someone not in Yiddish they'll often say in French really clear never pay us and that you know English Canada and so French for I'd say good about New York you know Bob it's not six a minute to get used to it but it was rain so yeah I really love these and then we did edible flower centerpieces so we did edible dirts which was inspired by Josh Matheson oh look at right there exactly how many shout out today yes so the 10:10 event he did this amazing like edible garden and when he did it I was like we must do this for screw us and make it accessible to the home cook like nobody's making a 10 square foot I don't know how big that was that wasn't amazing room so we made have a little dancers which you could find anywhere you go to Michael's or Home Depot Josh out of the box ideas yeah very cool it's really cool to see what chefs are doing kosher today right and whenever you talk about afterwards the beast because I saw you went there and then I don't know anyone that's gone so you can be my reporter and they're very excited about that just like the new ideas that are in there in the tips and then we have chef Laura Franco who's our culinary director and her like resume is so long I can we snuck in some fish it's a vegetarian issue it's a little bit pescetarian oh yeah I'm a vegetarian means just known yes yeah but no real vegetarians a lot of them go into fish and they get very offended what Miriam Wallach is my local vegetarian and she eats a lot of fish yeah so there and I also feel that like when you go like when you a lot of the kosher meals and a lot of kosher food is not the fish do you feel that way like yeah ours to do with fish that's why I write a lot of fish recipes yeah I really got chucks on I'm a beer [ __ ] parakeets fish nice baby she I think the feeling is that if we're spending the money we would rather buy a steak I don't know I get that feeling Seattle yes and I very rarely eat fish out but let's talk about the whole fried fish the red so now today ten years now we didn't just do recipes we went through we covered every single type of fish and two different techniques for each fish I'm a big about so it's like sort of like so we did steaming we did frying we did poaching we did pan searing and then we did raw so we have all different techniques basically if you ever wondered how to cook fish this is a place to get right now I love that and I'm going to keep referring people that because I get a lot a lot of fish questions yes and and there's also a guide and how to tell if thou good the fish is like yeah how to tell how to store food either way if it smells like fish check it out don't get it don't get it you know they say if I had a bicycle say you're in like pulses and you're in a place that doesn't sell utterly kosher for how to buy people and this did this show that I'm not in yoga every eat exactly any fish that should smell like fish is herring and how deems they were just for show these yes and show we were just for Shabbos at in Montreal and some guys pulled out a few candle spreads they squeeze some fresh lemon and red onions and that was their breakfast I'd love that I'm sorry add me at fresh onions and lemons and salads I love fish did you see meat the herring in Holland where you drop it down this road I love that's how they eat it it's street food there can you believe airing a street food somewhere in the world but I love this whole fried fish the first time I had it was in Israel it's very Israeli they catch it right out of them Kinneret and they hole fry it and it's amazing and no one does it here no we don't that now I'm gonna do did you actually did you make this we tried every recipe in the magazine this one Lord ride is very enjoy kosher tough hit show you so what we do is I'm going to go check now because we have prep time cook time and total time for each recipe so the perhaps time for that recipe was 45 minutes so it takes 45 minutes of prep time so it's one of our longer recipes most of our recipes like you saw all the spaghetti pies were pretty much five minutes I've mintage it five minutes I just made it last night so this one is the longest but it's the most dramatic yeah I'm not that and it's some people if I see that SMI husband and children that can already five minutes also includes the Koala the fried the fried rice with fried egg right so I wouldn't I just make defeatist makes it my family cannot look at a whole fish or just yeah me I once served a whole fish and my sister knows were sitting on the table he looks like they wanted to vomit yeah my husband was like okay guys I'm going to take it off the table was already there he was a restaurant he called just of America over Marez somewhere in the 50s on the east side and my husband went with a an intern of his for lunch and my husband ordered this fish and it came whole and he made the intern switch them get the fish oh my god you said dinner so it reminds me because actually this month was my birthday happy thank you hey Jamie Jamie's birthday is a smile we see Martha thanks mom and Laura's birthdays the smells like the whole team has birthdays this month so we're doing a magazine Masha live longer things got married oh no just come in muscle toes under the radar I'm three anymore I hope she won't kill us but everybody Laura's married okay that is the biggest Mazel child or getting your hugs and kisses and the biggest muscle tub and a kiss another kid we're doing a special what's what's the code you could get joy of birthdays joy of birthdays that said I'd get like a huge savings on the subscription so it's a great time to get yourself or a gift I'm a comic for flesh subscribe put in the code almost part of our birthday almost it's in July May okay but it oh yeah and then we did the pokey bar I love cocaine okay is so in right now you pronounce I don't care how anyone says it in the studio how they may have said it this morning it spoke a I've been to Hawaii and I asked I interviewed five chefs I think the first time I heard of okay was actually from you you begin for a while ah thank you pie-ya what's that woman's event in five tongues you know that everyone cooks a dish yeah yeah I think you did like three years ago yeah three years ago for the Tomko shoppers poke a P okay II but it's pronounced okay it means cut up little pieces of fish it's Hawaiian Street food and I learned all about it when I was out there when people call it poke or pokey like you're saying or okay why not like you can say tomato tomato whatever I regard know oregano but it spoke a I'm just trying to educate everyone okay and enter and it's really fun you can actually serve it as a bootable you can serve it as like a salbo or you can do like party style make a bar and just like everybody sort of serves themselves makes their own poke a bowl the way they want right it's kind of like ceviche you know your fish with jihad in line-item yeah but poke a buzz at least two in Manhattan that I can think of like five minutes away from each other I love was insane but I see is for brioche and butter love that love butter yeah to no end and this is quite mad at croissant from the spine this is another time it really should have called you because I need this recipe and I actually took out my ol Clyde kitchen scale and measured every single ingredients and did it exactly by the gram I made it I always say kleiner came out perfect and I baked my sourdough bread it's by that ounce yeah I let that being a very very firm yeah but we did adapt it it is risky according to chef Isaac but I did once you're already measuring you can check the scale to see how it converts the cups or tablespoons right but so it's an edit yourself a scale you it's a way well worth it we wrote about that also in the magazine which one we like this wasn't seen oh I should have mean maybe I'll make this for you also I'll have to warn you before because it's like yeah very fattening it is the most decadent thing I've ever eaten it's the brioche dough with hazelnut spread chocolate chips and then this incredible crumb it is so we're excited to get on facebook yeah that would be really fun I'll make the dough we'll roll it out it would be so and then we'll eat it I'm not eat us exactly this was so amazing a little bit of a shadow and you chat out to Zalman : he's been here in the studio he has he vote like he's a legit chef like this is nothing for him he made oven baked mozzarella sticks I love it Massimo we actually did did trials like he put it in the he put it in the oven it didn't work out and he was like okay we gotta freeze it to make it firm and so that's the trick to these oven baked mozzarella sticks so they don't go out and they still stay gooey in the center yeah I freeze mine before I stab him Oh before you fry them even now his armor last night I was busy upstairs yeah I was working and I come down and he had made the whole supper he made um can I borrow him yeah you really could he would love it he made mashed potatoes should I resume should be sent to chef and Shlomi at gmail.com I just made that out and we made roasted Brussels sprouts he's a mate yeah with a really cute we had a very bad Raphael no fresh fresh fresh with turkey with smoked turkey breast oh he's unbelievable we've got about a minute left this is how we're gonna get to see the honey green down oh yeah that's right honey is it a there I don't know how huh that's the way she doesn't but not on her Instagram it is I don't know it might have been an error I don't know I'm like because I just did a shout out to every the ground just I I okay good so it will see all right and you have the beautiful dessert I love tiramisu the tablescapes by honey grin BAM just gorgeous isn't she so talent yeah yeah and she's South African I know from schlemm's neighborhood oh really so yeah joe bird of course it's a funny they go way back wait so she when she was on my show in two story the other everyone's like oh her accent I like her said you got to ask her for her brother's biltong he makes insane yeah and yeah okay she's not coming to get without that we have got to wrap up out show yes what a show just a buccal koalas to the subscribers he won't giving that out putting it out there one a photographer oh oh [ __ ] oh that's okay we're all about supporting our friends supporting joy of coaches supporting Ivana supporting the fjb unity org the marathon has ended but you can keep going and donating thank you to our sponsors marzipan bakery one taste says it all stick around we have music right up until look benching sponsored by our friends at get them a great show next week shabbat shalom everyone wow happy cooking [Music] [Applause]