THE DISH


  • 12/04/2018 6:30 PM | Anonymous

    Report: Rose Cirrincione. Photographs: Alison Price Becker

    NYWCA members met on December 4, 2018 at The Marlene Meyerson JCC Manhattan on the Upper West Side to learn about challah baking and braiding – our ultimate goal was to perform a community service event in which the baked challah rolls were being donated to The New Jewish Home, a senior care facility.

    Irene Yager and Jackie Addy made the challah dough earlier in the morning and several batches were ready for the members to braid, shape, glaze, and bake in individual rolls. The class was led by Kate Landowne, an amazing instructor offering various tips and suggestions on baking challah. The kitchen had an amazing sweet smell of challah; we were all lucky enough to sample fresh, hot baked challah with a little drizzle of honey accompanied by a refreshing glass of kosher white wine.

    After the members finished baking the batches of rolls for The New Jewish Home, it was time to learn how to make challah dough from scratch – “Challah in a Bag.” This recipe was so simple to make – and delicious.  In a 1-gallon plastic ziptop bag we added yeast, water, sugar, salt, oil, and 4 cups of flour with as little mess as possible. Then just knead the dough gently in the bag so it doesn't burst or rip.

    I attended several challah baking events throughout the year and this one was my favorite so far. We had a wonderful evening of baking and networking. Each member went home with the challah recipe, braiding instructions and a batch of challah dough ready for the oven! I baked my challah for Shabbat – bread was scrumptious and delicious!

      



  • 11/14/2018 6:00 PM | Anonymous

    Report by Amy Fargas

    We mostly admitted to not being able to exactly place Macao on a map.   During a convivial evening with Rosa Ross at Fanny Farkas' intimate, warmly decorated apartment, a dozen of us got a better grip on Macanese cuisine.  1. Macao was a Portugese-influenced toehold for European tea merchants, about 40 miles from Hong Kong.  2. All Macanese cuisine is derivative; influenced by Portugese and Chinese ingredients and cooking methods. 3. Our groaning board of Arroz Gordo came with a Portugese base, garnished with Macanese elements of hard boiled egg, fried shallots, croutons, and Rosa's special add-ons of roasted turmeric-rubbed pork shoulder and chicken.  Rosa passed out a packet of recipes prepared for the evening's dinner party. 

    As the group supped on Christmas Eve Shrimp Soup with noodles, Rosa filled our heads with Christmas Eves in Macao, when her mom sang solos at midnight Mass.  While we dipped chips into spicy salted-shrimp Balichao, tales floated of her family's preparation five-year batches of this tabletop condiment.  A stunning steamed sponge cake topped with coconut and caramel brought the evening to a sweet close, as new friends exchanged emails and Rosa autographed her cookbook, Beyond Bok Choy, for each participant.   


  • 10/30/2018 6:00 PM | Anonymous

    Report/Photographs by Sarah Comeford

    NYWCA Wine & Spirits Committee hosted the Riesling & Roti event at Saar Indian Bistro.  Members enjoyed six Rieslings from all over the world (from theFinger Lakes, NY to Central Serbia) paired with traditional Indian dishes. Wine experts Danica Stitz and Stephanie Teuwen selected a wide range of Rieslings to highlight the distinct and various flavor profiles of Rieslings.  Guests learned that Riesling could range from bone-dry to fully sweet and that Riesling is a wine grower’s grape as it is truly expressive of its terroir. While many guests were not fans of Riesling at the beginning of the event, everyone left with a newfound love for this full-bodied wine that paired perfectly with the spicy delicious Indian food.

    Riesling rules! 6 fantastic Rieslings from 5 different countries.

    First Course:

    Wine #1: Loimer ‘Langenlois’ Riesling 2017, Austria

    Wine #2: Forge Cellars ‘Classique’ Dry Riesling 2017, Finger Lakes

    Food: Goat Cheese & Spinach Kulcha, Shakarkandi Chaat, & Crispy Okra Salad

    Second Course:

    Wine #3: Abbazia Novacella Riesling 2016, Alto Adige Südtirol

    Wine #4: Vino Budimir “Margus Margi” Riesling 2011, Central Serbia

    Food: Cochin Black Pepper Chicken, Aloo Gobi, Begun Bharta, Dal Makhani (Creamy Black Lentils), & Basmati Rice

    Dessert Course:

    Wine 5: Domaines Schlumberger Reisling Grand Cru Saering 2014, Alsace

    Wine 6: Kientzler Riesling Grand Cru Geisberg 2011, Alsace

    Food: Unniyappam (banana fritters)

    Presented by the Wine & Spirits Committee with Danica Stitz & Stephanie Teuwen

    At Saar Indian Bistro

    Tuesday October 30, 2018

    @NYWCA


  • 10/03/2018 7:00 PM | Anonymous

    A hands-on, spirited networking event was hosted by Amy Zavatto, drinks expert and author of the book Prosecco Made Me Do It. It was a lively evening punctuated by delicious food and prosecco cocktails. Amy began with a brief history of prosecco, during which we learned this bubbly is produced from the Glera grape in a protected region in Italy with DOC and DOCG denominations and is much celebrated for its terroir. Amy then led us on a tasting journey through her favorite ways to enjoy prosecco. Guests were treated to a sampling of drinks namedBubbly Jack Rose, made with applejack and grenadine; Dance Party, mixed with elderflower; and Cheers to Sal, made with Sicilian Averno. We left with a copy of Amy’s book as a special gift. It was a memorable evening and we are looking forward to the next chance to drink and learn.

          

  • 09/29/2018 11:33 AM | Anonymous

    On a clear and gentle day we followed Newark urbanist Antonio Valla, from Have You Met Newark (haveyoumetnewark.com), a tour company that specializes in walking tours focused on architecture, history, food, through the Ironbound District, stopping to sample Portuguese sausage, Spanish tapas, Italian ice cream, Brazilian pastries, the tastes from layers of immigration. At the Church of St. Stephen, founded by German Lutherans a hundred years ago, today's Fundamentalist Spanish speaking parishioners were studying for their GEDs when we looked in. Lisbon Wine Shop offered us Vinho Verde and Red Vino Alentejano from the North and South of Portugal. We were wowed by condensed milk based truffles, cookies, tarts and a wedding cake at Brigodero, a hidden away Brazilian shop smaller than a parking space. Thanks to each immigrant group that makes up the District for their particularly good food.







  • 09/26/2018 7:00 PM | Anonymous

    The Fall Season Book Club gathered at the home of Lynn Bernstein to discuss Notes on a Banana: A Memoir of Food, Love and Manic Depression, by David Leite. Those lucky enough to attend this sold-out event had the pleasure of discussing this candid and courageous memoir with the author himself. The evening’s frank conversation, initiated by co-chair Lisa Homa, quickly engaged all.

    The host prepared a delicious menu from David’s cookbook, The New Portuguese Table. Among the dishes we enjoyed were salt cod fritters and grilled shrimp with piri-piri sauce. Jennifer Kouvant of Six Dutchess Farms prepared David’s orange cake. As a finishing touch, artisanal chocolates were provided by Milène Jardine.

                

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