Chef Nathan tams

"New Jewish
Cuisine"

to the In liolniunet for
Passovers

ILLANA GREENBERG
Food Contributor

C

hef Jeffrey Nathan, host of the only kosher
cooking show on television, has brought his
unique and entertaining brand of cooking
to the Internet this Passover season.
Thanks to a new partnership between Jewish
Television Network (JTN) and Jewish.com , episodes
of Nathan's program New Jewish Cuisine are now avail-
able in streaming video.
Visitors to Jewish.com will now have an opportuni-
ty to see Chef Nathan in action by downloading
Passover-themed episodes. On his Passover seder show,
you can view Chef Nathan prepare a rack of veal, wild
mushroom matzah farfel stuffing, a smoked trout salad
and more. In another Passover program, he whips up
interesting, easy-to-prepare dishes such as matzah
seviche and baked matzah frittata.
"From a food standpoint, Passover is one of the
most difficult times of the year for Jewish families,"
said Nathan. "My goal is to dispel the myth that there
are no good Passover recipes. I want to help families
get past the leftover seder chicken and gefilte fish and

use those same ingredients to prepare
some new and, hopefully, more
palatable and eye-catching Passover
dishes."
Among the other free video pro-
grams that can be downloaded on
Jewish.com are Aleph ... Bet ... Blastoff
and Homes ty les. Aleph ... Bet ... Blastoff is
an innovative children's series that
brings Judaism to life with lovable puppet characters,
original songs, humor and celebrity guest stars. Each
episode is built around a holiday theme.
Homestyles is a warm and inviting contemporary
guide to celebrating Judaism in the home with family
and friends. Shows include Passover, weddings, gar-
dening, crafts and kids' birthday ideas.
All video clips can be viewed on www.Jewish.com
using Windows Media Player.

CHEF NATHAN'S RACK OF VEAL WITH
WILD MUSHROOM FARFEL STUFFING
half rack of veal, chime bone removed
olive oil
dry thyme

Chef Nathan

dry rosemary
salt
pepper
Coat veal in oil, herbs and seasonings. Place on foil
rack and roast at 400F for approximately 1 hour, or
untl internal temperature is 140F. Allow to rest 30
minutes before carving.

STUFFING
1 pound matzah farfel
3 cups chicken stock
8 oz. olive oil
1 cup onion, chopped
3 cups assorted wild mushrooms, chopped

CHEF NATHAN on page 95

Wonderful Flavors

Nationally known cookbook
author and talented local
chefs teach at Jewish
cooking program.

la

Myrna Salzman of West Bloomfield takes a taste of a dessert
she learned to make in Jason Davis' cooking session.

ore than 200 people, mostly
women, attended the Flavors
of Jewish Life cooking pro-
gram that took place March
16 at Temple Beth El.
Marlene Sorosky, author of Fast & Festive
Meals for the Jewish Holidays, was the keynote
speaker and taught classes along with other
chefs, including Matt Prentice, president and

chief executive officer of Unique Restaurant
Corp.; Annabel Cohen, Detroit Jewish News
food writer, cookbook author and former
caterer; Joan Kekst, Cleveland-based food
writer and cookbook author; Jason Davis,
executive chef of Excellence Too catering; and
Eric Novak, editor/founder of Jim Hiller's
wine club newsletter and a wine buyer for
Hiller's Markets.
One of the program sponsors was Project
NAOMI (Newcomers Affiliating through
Outreach and Mentoring Initiative), a project
of the Agency for Jewish Education and
Jewish Family Service. The program was
aimed at providing the ability to create tradi-
tional Jewish foods to individuals who may
never have experienced them: converts to
Judaism, interfaith couples and born Jews who

WONDERFUL FLAVORS on page 95

4/ 4

2003

93