Archive for the 'Jewish' Category

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Schwartz’s Montréal Hebrew Delicatessen – Montréal

Published by Gastronomer on July 4, 2011 in Deli, Jewish, Montreal, Québécois and Restaurant Review. 13 Comments

Besides poutine, the thing to eat while in Montréal is smoked meat. There are a handful of purveyors around town, but Schwartz’s Montréal Hebrew Delicatessen is the most well known and highly regarded.

The restaurant was opened in 1928 by a Jewish immigrant from Romania named Reuben Schwartz. The smoked meat is prepared using a secret blend of herbs and spices and marinated for ten days. Schwartz’s has employed the same recipe and techniques for over 80 years and takes great pride in serving a preservative-free product.

The Astronomer and I, along with our friends Nina, Linda, and Dan, made our way here for lunch on our first full day in the city. Even though we arrived well past lunchtime, there was still quite a lengthy line outside the restaurant. After waiting for about 30 minutes, we were finally ushered in.

Due to the restaurant’s limited space and immense popularity, smaller parties are usually seated with strangers along the long narrow tables that occupy the room. Our group was large enough this afternoon to merit our own domain.

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Mushroom Barley Soup

Published by Gastronomer on January 27, 2010 in Jewish, Recipe and Soups + Stew. 7 Comments

Continuing on my streak of effortless wedding-planning-friendly meals, I prepared a big ‘ol pot of Mushroom Barley Soup to carry me through the week. The Astronomer isn’t too keen on either portobellos or buttons, so it’s been up to me and my random weeknight dinner guests to plow through this monster serving of fungi goodness. The best part of the soup is its genuinely earthy flavor—the taste of mushroom is bold and unmistakable. I also appreciate how the soup is perfectly hearty, thanks to two varieties of mushrooms and toothy grains of barley, without being heavy.

The original recipe calls for a combination of cremini and portobello mushrooms. However, if cremini or portobello are unavailable, white button mushrooms can be substituted. I highly recommend serving this soup with toasty slices of cheesy garlic bread for crunch and richness.

3 tablespoons unsalted butter
1 onion, chopped fine
1 pound cremini mushrooms, stemmed and quartered
1 pound portobello mushrooms, stempped and cut into 1/4-inch pieces
Salt
2 carrots, peeled and chopped medium
3 garlic cloves, minced
9 cups low-sodium chicken broth
1/2 cup pearl barley
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
Pepper

Melt the better in a large Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes.

Stir in the mushrooms and 1/4 teaspoon salt and cook until the mushrooms have softened and browned, 10-15 minutes.

Stir in the carrots and garlic and cook for 1 minute. Stir in the broth, barley, thyme, and 1/2 teaspoon salt. Bring to a simmer and cook until the barley is tender, about 50 minutes. Season with salt and pepper to taste before serving.

Makes 6 to 8 servings.

Recipe from The America’s Test Kitchen Family Cookbook

Russ and Daughters – New York City

Published by Gastronomer on September 23, 2009 in Jewish, New York City and Restaurant Review. 10 Comments

My first mission during a recent week-long stay in New York City was to get my grubby little hands on some proper bagels, lox, and cream cheese, preferably all three smooshed together in sandwich form. There’s something about the combination of hearty carbohydrates paired with creamy fat and salty protein that I find immensely satisfying. I’d eat these three items every morning if I could.

Russ and Daughters has been perfecting the art of Jewish appetizing in Manhattan’s Lower East Side since 1914. Among American Jews residing in New York City, “appetizing” is used as a noun by itself to refer to the foods eaten with bagels.

The small, standing room only shop sells chocolates and baked goods in addition to an eye-catching array of dairy and “pareve” (neither dairy nor meat) appetizing. While I was taken aback by the fluorescent quality of the fish roe, The Astronomer was surprised by the availability of tofu-based cream cheeses. The air was thick with the wonderful smell of smoked fish; I wanted to eat everything in sight.

On our first visit to Russ and Daughters, The Astronomer and I shared a plain bagel with Norwegian salmon, capers, and a schmear of decadent caviar cream cheese ($9.45). The caviar-laden spread, which cost us two extra bucks, earned its keep with each savory pop. The characteristically chewy bagel matched the filling in greatness.

On trip number two to Russ and Daughters the following day, The Astronomer and I shared an everything bagel with lox cream cheese ($3.45). ‘Tis impossible to go wrong with smoked salmon and cream cheese married into one spread. Impossible.

On my short list of perfect meals, the Jewish-American triple threat of smoked fish, bagels, and cream cheese ranks near the top. Truly, only a superb Asian noodle soup and a well-crafted banh mi can dare to compete with this thoroughly delicious package.

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Russ and Daughters
179 East Houston Street
New York, NY 10002
Phone: 212-475-4880

Famous 4th Street Delicatessen – Philadelphia

Published by Gastronomer on May 3, 2007 in Deli, Dessert, Jewish, Philadelphia and Restaurant Review. 3 Comments

April 28, 2007
Cuisine: Delis, Eastern European

700 S 4th St, Philadelphia 19147
At Bainbridge St

Phone: 215-922-3274
Website: none

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Chocolate Chip Cookie ($1.35)

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The summer of 2006 marked the beginning of my love affair with chocolate chip cookies. Prior to last summer, Chips Ahoy (Regular and Chewy) and poorly executed Toll House was more or less the extent of my chocolate chip cookie repertoire. As a result, chocolate chip cookies never ranked high in my book. But all this changed last summer after two events:

1. As I sat patiently on my flight from Philadelphia to Milwaukee on Midwest Airlines, the smell of freshly baked chocolate chip cookies wafted in the air. Unlike the trolls at American Airlines, Midwest Airlines still care about customer service and show patrons by serving two freshly baked chocolate chip cookies on every flight. These cookies are baked on board and are so good—warm and melt-y and the anticipation of their arrival makes them even better. Talk about friendly skies!

2. The second event that changed my outlook was at a work-related retreat. These gatherings are notorious for overfeeding attendees in order to increase alertness and participation. Every afternoon, way too soon after lunch, a tray of cookies would be delivered to our conference room and passed around multiple times until dismissal. I grabbed a cookie each time the tray came by; chocolate chip was always my favorite. These cookies were big, moist, and slightly crispy in all the right places.

Which brings us finally to the cookies at Famous 4th Street Delicatessen. With my new found love of chocolate chip cookies in hand, I made my way down to South Street to sample Philadelphia’s best (or so I’ve heard). There is a satellite location at the Reading Terminal Market that sells only cookies, but I wanted the real deal.

The cookie was about 2.5 inches in diameter and contained chocolatey goodness in every bite; a definite plus. Also, the cookie is made with pure butter and not with trans-fat-laden Crisco. The only factors going against the cookie is its size and temperature. I like really big cookies with soft middles and crisped edges. A small cookie does not vary much in texture. I also prefer freshly baked cookies with gooey chocolate chips; Famous 4th’s cookie was at room temperature.

Famous 4th produces a good cookie and maybe even the best in the city, but I think this town can do better.

Springtime in Philly

Rachael's Nosheri – Philadelphia

Published by Gastronomer on November 20, 2006 in Deli, Jewish, Philadelphia and Restaurant Review. 0 Comments

November 17, 2006
Cuisine: American (Traditional), Delis, Sandwiches

120 S 19th St, Philadelphia 19103
Btwn Chestnut St & Sansom St

Phone: 215-568-9565
Website: http://rachaelsnosheri.com/

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Entree I: Hickory Dickory – oven roasted turkey breast, ham, Swiss cheese, tomato slices, lettuce & Russian dressing ($6.95)

Entree II: Whole Wheat Bagel with cream cheese ($1.75)

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Ricky and I hit up Rachael’s for lunch. I like to refer to this deli as the Astronomer’s ex-Girlfriend’s Restaurant. Ha!

Ricky had the Hickory Dickory sandwich, hey, that sort of rhymes. He thought the presentation was lacking, but the sandwich itself was very tasty. Possibly even tastier than his sandwich from Paninoteca, but he is not certain.

My bagel was perfectly toasted and smeared with a good amount of cream cheese. I like toasted bagels, but I hate melted cream cheese. What a conundrum.

I’d like to return to Rachael’s for some real Jewish fare, like matzo ball soup and knishes.