Broccoli & Garlic Rigatoni Recipe
Yield: 2 Servings

Ingredients
1/3 pound Rigatoni noodles
1 cup Broccoli florets
2 tablespoons Parmesan cheese
2 teaspoons Olive oil
2 teaspoons Garlic, minced
Freshly ground black pepper

Preparation
Fill a large pot 3/4 full with water and bring to a boil.
Add the pasta and cook until tender, 10 to 12 minutes, or according to the package directions.
Drain pasta thoroughly.
While the pasta is cooking, in a pot fitted with a steamer basket, bring 1 inch of water to a boil.
Add the broccoli to the steamer basket, cover and steam until tender, about 10 minutes.
In a large serving bowl, mix the pasta and broccoli.
Toss with parmesan cheese, olive oil and garlic.
Season with pepper to taste. Serve immediately.

Recipe made available courtesy of GE.com. For more information on healthy living, visit www.ge.com/myhealth

As we entered the show floor at KosherFest, what did we see right in front of us? We’re talking a huge display immediately inside the door?

Ok,ok, we’ll tell you:

The Streits matzah company had a huge display. Gotta love it! Apparently the company is kosher enough for the food show. Of course, they now also feature the Kof-K as well as their other hashgacha, but the point is, we thought it was a “shtuch” to the v’adim that acted against the company three weeks before last Pesach.

We walked in, saw the tremendous display of merchandise, and immediately smiled! Yup- payback is so sweet!

We hailed off to the Seacaucus Meadowlands Exposition Center for the 2009 iteration of KosherFest.

The show was quite large this year, and featured an incredible array of products new and old. Some were premium, some were good, some were ok, and some would have been better off had they been left on the drawing board!

Over the next days (and probably weeks, too), we shall begin to tell you about the show. Join us as we walk the aisles of the food show.

FROM NY KOSHER QUICK BITES:

After exclusivey sharing the news that the Prime Grill Group was soon to be opening their newest restaurant on the UWS, our information email (info@kosher-ny.com) has received hundreds of emails asking for more information.

Kosher-NY is happy to exclusively share the following with our dedicated users. The new restaurant, still without a name, is set to open right around Thanksgiving and will be located on the corner of 85th and Broadway. The space which is currently undergoing a full renovation will include two party rooms, a full bar and will be open on Shabbat for pre-paid meals.

With lounge space in house, the menu will be mainly Japanese infused with main courses around the $25 range. More details coming soon.

Even more than we love kibbeh, we really, really love lachma bajeen. We have been known to risk the wilds of Brooklyn to buy some in one of the (kosher) Syrian markets. Here is but one recipe we like:

2 1/2 dozen (change servings and units)
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Ingredients

* 1/4 ounce active dry yeast
* 1 cup warm water
* 2 tablespoons warm water
* 1 teaspoon sugar
* 2 tablespoons vegetable oil
* 4 cups unbleached all-purpose flour
* 1 teaspoon salt
* 1 lb ground chuck
* 2 tablespoons vegetable oil
* 1 teaspoon vegetable oil
* 1 cup coarsely grated yellow onion
* 3 tablespoons fresh lemon juice
* 1 tablespoon tamarind paste
* 3/4 teaspoon allspice
* 1/2 teaspoon ground cinnamon
* 1 teaspoon salt
* 1 teaspoon sugar
* black pepper

* 1 (6 ounce) can no-added-salt tomato paste
* 2 tablespoons worcestershire sauce
* 1/4 cup pine nuts

Directions

1.
1
Pour packet of yeast into a small bowl. Add 1/2 cup of warm water, then stir in the sugar. Let sit in a warm place for 10 minutes, until the top is foamy. Add the oil, and gently stir.
2.
2
Mix flour and salt together by sifting into a large bowl. Make a well in the center and add the yeast mixture. Mix again. Gradually add the remaining 1/2 cup plus 2 tablespoons warm water and mix until it is too difficult to stir. Then begin to knead the dough with your hands until it forms a sticky ball. Place the ball of dough on a lightly floured, preferably wooden, surface and knead a good 15 minutes until it is soft and elastic. If needed sprinkle surface with *small* amounts of flour to prevent sticking.
3.
3
Place dough in a clean large bowl and cover with a towel. Allow to sit in a warm place until doubled in size, about an hour.
4.
4
Put the ground meat in a large bowl and add the oil. Blend the two together by mashing with a fork. Add the remaining topping ingredients, except the pine nuts, and continue to mash with the fork.
5.
5
Preheat oven to 400°F
6.
6
Punch down the dough and divide it into four equal balls. Working with one ball at a time, roll the dough out on a floured work surface with a floured rolling pin until it is about 1/16″ thick. Using an empty inverted 1 lb coffee can, cut out individual circles of dough and place them on a lightly oiled baking sheet.
7.
7
Spread a heaping tablespoonful of the meat evenly over each circle of dough, spreading close to the edge and press down firmly with a fork to flatten it. Sprinkle with 1 tsp pine nuts.
8.
8
Place sheet into a hot oven on the lowest rack for 10 minutes. Transfer to the top rack for 15 minutes.