The Hillel Yeshiva PTA recently hosted a Food Feud. The aim was to keep the night simple and keep the focus on the women’s dishes. Thank you to Sheila Bibi, who graciously donated floral centerpieces, and to Charlotte Cohen, who donated bar stools, tables and cloths that set the mood for the evening.
All of the participants submitted their recipes prior to the night, in order to be published in the first Food Feud cookbook, designed by Camille Saka, whose dedication to Hillel PTA is always steadfast. The recipes were placed in one of four categories: “Getting Started,” “The Main Squeeze,” “On the Side” and “Something Sweet.” The women were told to bring their dishes prepared on a platter to be judged on presentation and, of course, flavor.
Rabbi Kassin comprised kashrut guidelines for all the chefs to follow. A winner was chosen from each category by three judges from Cypress Kosher Catering at Branches. A special thanks to John Lombardo, the managing partner, who helped coordinate the judges and the scoring system. Mr. Lombardo brought with him James Fieros, the chef, and Lisa Stern, the bar manager. They were a great team and added a professional touch to the evening.
The event was held in the beautiful lobby of the Jewish Community Center. The JCC management and staff were eager to lend a hand in any way possible and their help was truly appreciated.
The curiosity that arose as each dish arrived lent an air of excitement and anticipation to the night. There were dishes ranging from Lentil Lahmagene to Moroccan Egg Rolls, Chicken Fricassee and Veal Piccata to Haitian Rice and Beans. Desserts included Espresso Brownies and Auntie Anna’s Biscotti, just to name a few. A delicious gourmet dinner was prepared by Elliot Chrem for all to enjoy and Lonnie the Bartender generously donated his time to fix the right cocktails. Everyone watched and studied the judges’ faces in suspense. They went around carefully tasting each anonymous dish with scoring sheets.
After the judges deliberated, it was time for them to announce the winners. “Getting Started” winner, Laurie Mizrachi, received a $250 gift certificate to Prime Grill Restaurant for her refreshing Roasted Corn and Avocado Salad. “The Main Squeeze” winner was a flavorful French Roast prepared by Kim Cohen, who won a Demy Touchscreen Recipe Holder. A $250 gift certificate from Williams Sonoma was given to Sarah Chrem, who topped the “On the Side” category with her hearty Black Bean Chili. As for “Something Sweet,” an Apple Baklava prepared by Shirley Franco earned her a set of Henckel’s cutlery.
The night proved to be extremely successful and everyone enjoyed themselves. Everyone was eager to see how each chef prepared her unique dish with such enthusiasm. The dishes were so well received that the cookbook sold out that very night!
Thanks to all of the chefs who participated in the Food Feud—each and every one of you lent the evening your own unique flavor.
The greatest prize of the night was the cookbook, because sharing one’s talent in the kitchen is heartwarming and shows the true dedication we have to our families and friends in keeping with our values and customs. We hope you enjoy these winning recipes.
Avocado & Roasted Corn Salad
Chef: Laurie Mizrachi
6-8 avocados, sliced
2 (15 oz.) cans corn niblets
1 red or yellow pepper, diced
1/2 -1 chili pepper, diced
1 small container grape tomatoes, halved
1/2 red onion, diced
1/2 bunch cilantro, chopped
3 cloves garlic, minced
Juice of 2-3 lemons
1/4 cup extra virgin olive oil
2 teaspoons cumin
1 tablespoon salt
1 tablespoon garlic pepper
Preheat oven to 400°. Place corn in greased roasting pan and roast for about 30 minutes, or until golden and crispy. Set aside to cool.
In a bowl, toss together avocado, corn, peppers, chili pepper, tomatoes, onion and cilantro.
For the dressing, mix remaining ingredients in a cruet and shake vigorously. Pour over salad, toss and serve.
French Roast
Chef: Kim Cohen
3 onions, chopped
3 cloves garlic, minced
1 cup brown sugar
3/4 cup water
2 tablespoons soy sauce
1 cup ketchup
1 pinch pepper
3-5 pound roast, French cut (or preferred cut)
Boil marinade ingredients together for 15 minutes.
Place the roast in a roasting pan and pour the mixture over. Let it marinate overnight. Slices can be made into the thick part of the roast to let the marinade absorb.
Place in the oven, covered, at 350° for 2 1/2 to 3 hours. Slice the roast and put back in roasting pan with sauce to reheat before serving.
Black Bean Chili
Chef: Sarah Chrem
3 onions, chopped
1 head garlic, minced
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
3 (28 oz.) cans Goya black beans with juice
2 (15 oz.) cans kidney beans,rinsed and drained
1-2 (6 oz.) cans tomato paste
2 tablespoons oregano
1 tablespoon cumin
2 tablespoons chili powder
1 tablespoon Cajun seasoning
Handful kosher salt
1 teaspoon pepper
Tabasco sauce to taste
Sauté onion until it starts to brown. Add pepper and garlic and sauté for 10 minutes more, stirring often.
Add remaining ingredients and cook on low flame. Stir every few minutes to avoid sticking. Simmer for 45 minutes to an hour.
Serve as side or with rice. Serves 12 or more.
Apple Baklava
Chef: Shirley Franco
1/2 cup walnuts or almonds
1/4 cup sugar
16 sheets phyllo dough
1/4 cup butter or margarine, melted
2 tablespoons butter or margarine
6 cups Golden Delicious apples, peeled and sliced
3 tablespoons brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup apple juice
1/3 cup sugar
1/3 cup whipping cream
Confectioner’s sugar
Heat oven to 375°. Grease 2 cookie sheets. Process nuts and 1/4 cup sugar in food processor until finely ground. Stack phyllo sheets together. Using an 8 inch round cake pan as a guide, cut circle with sharp knife through all layers. Move cake pan to other end and repeat, making a total of 32 circles. Place one phyllo circle in corner of cookie sheet. Brush lightly with melted margarine, place another circle on top, brush with butter again. Sprinkle with 2 teaspoons nut mixture. Repeat until stack has 8 layers, to make a total of 4 stacks. Bake 10 minutes until golden; let cool.
For filling, melt margarine in skillet over medium-high heat. Add apples, brown sugar, cinnamon and allspice. Cook, stirring, until apples begin to soften. Add juice. Reduce to medium, cover and simmer 5 minutes until apples are tender. Remove cover and cook, stirring, until liquid is nearly evaporated and mixture thickens.
For caramel sauce, melt sugar in saucepan over medium heat until amber colored: 6 to 8 minutes. Remove from heat. Carefully stir in cream. (Mixture will bubble vigorously.) Return to heat, stirring until mixture is smooth. Let cool.
To assemble, place 1 stack phyllo on platter; top with one cup filling. Drizzle with 2 tablespoons caramel. Continue layering, ending with last phyllo stack. Sprinkle with confectioner’s sugar.
