BEN AND TEENA MAKE A SMART MOOOOVE

Small businesses have opened to an eventual expansion of being able to sell franchises.  Maggie Moo’s Ice Cream is one such creamery that was founded in Kansas City, Kansas in 1989.  Now, there are over 400 franchised stores in the US where the ice cream is freshly made.  Ben and Teena Katz purchased a franchise located at 39-33 Bell Blvd, in Bayside but found it to be more profitable and easier to operate by buying the location and renaming it Ben and Teena’s Ice Cream promising the same quality or better. 

 

Ice cream’s richness varies on the amount of butterfat used.  It provides a creamy texture and mouth-feel, adds its own flavor, absorbs and delivers other flavors, makes the ice cream firmer, and slows melting by stabilizing the air bubbles.  

On any one day you can choose from over a dozen flavors, keeping in mind that although 24 are listed the flavor may not be available due to the time of year, particularly when it comes to fruit or holiday.  

Ben and Teena’s is certainly a mecca for the kids, who love flavors such as: cake batter, cotton candy, ginger bread, marshmallow, and pink bubblegum.  Party, party, party as they are brought to the store for a school trip or birthday celebration.  Ben tells me that the response from the children is what has been bringing them in. There is seating for 24 plus a ledge in the back that seats four. 

What can be better than to have unlimited toppings on your ice cream. It’s as if you were in a candy store. We are not just talking Oreo cook crumbs, Reese’s Pieces, gummy bears, Kit Kats and waffle cone pieces. Think of it as buying the ice cream and creating your own sundae with items such as: bananas, marshmallow sauce, apple pie filling, fudge brownies, raspberries, caramel, and chocolate sauce.  

Darian Gonzales, an employee, talked with me about the “101” on purchasing. “For instance,” he said, “a large size has four scoops and can be four flavors.  Toppings are limitless and have the option of placing them all atop, doing mix-ins, or we can give you a 6 oz cup on the side.  This means you have the opportunity to place the wet and fruit ingredients on the top, dry ingredients in the cup at a cost of $9.24 including tax. A pint of ice cream sells for $6.99 with as many flavors that will fit. You can mix in whatever you want or take home the cup of mix- ins.” 

Sweet Cream ice cream is the perfect flavor for adding the unlimited mix-ins as it is the base for the other flavors.  Thus, if you are going for a sugar rush, that’s another reason to add the mix-ins as I personally didn’t find the ice creams to be overly sweet. In fact they were sweetened enough so that the flavors stood out even more.  

I did get to sample eight of the flavors. Espresso – definite coffee but not strong enough to get a caffeine “high.”  Cookies and cream – with this one I had the sweet cream flavor with added “oreo” pieces.  Pistachio – no doubt on the flavor although I was happy to not have the actual pistachios added. I sampled both the chocolate and dark chocolate which basically depended upon the use of either dark or regular cocoa.  I’m a chocoholic so both were just fine.  

Fruit flavors are strong when it comes to their sorbet as I sampled mango and raspberry.  The small amount of cream gives it the texture without the full fat content.  

Ben and Teena’s Ice Cream is open every day from 11am to 10 pm (718-229-0229).  How great can that be to skip your dessert and “scream” your way there. 

CHICKEN SOUP PROVED AS “JEWISH PENICILLIN

Is the myth about chicken soup being a cure and known as “Jewish Penicillin” not a myth at all?  At the 4^th Annual Chicken Soup Cook-off, Harpell Pharmacy was declared the number one winner amongst the four judges.  Therefore if a pharmacy is willing to submit their chicken soup I guess it is a cure-all after all. The question is…would you need a prescription?

 

Ways and Means Committee Chairman Barry Packer shaped  the fundraiser event to an even larger success this year at Temple Beth Sholom located at 171-39 Northern Blvd. Crowds were the largest than any of the prior years knowing that each person would get a sampling of 14 different chicken soups along with bagels, ice cream, soft drinks and cake for less than $20.  The bakery that provided the cake, placed a photo imprint of the flyer listing the names of the judges, vendors of restaurants or caterers and donators for the raffle. 

Packer later said, “As far as the money that was taken in,…. We had the most people in the four years of the event. There were 17 tables that were originally set up, with 10 people at each, and all were filled. Then they had to set up another two tables; which also does not include the people who were standing, my volunteers who were also in attendance So there were more than 200.”

Judging this year was: Gregg P. Sullivan (Bayside tv); Chef Brett Reihchler; Adam Gandelman and journalist Merle Exit.  To no surprise, Chef Albert of Tropical Revival Catering and Elvis, both with their Caribbean style soup, took 2^nd and 3^rd place.  Attendees had the opportunity to judge as well, the only difference being that Ben’s Kosher Deli took first place.  

What appears to be the feature of Ben’s, Chef Elvis and Tropical Revival is that Ben’s bring in matzo balls and cooks up potato latkas;  Chef Elvis has spicy soup loaded with vegetables along with an accompanying sample of his macaroni and cheese; and Chef Albert with his spicy delight tantalizing your taste buds with his pudding-like corn bread that is more than delicious.  

So, what was so special about the chicken soup from Harpell?  Nicholas Aragonesi, owner of CBD Super Store prepared the soup for Harpell owner George Isaakidis.  Nick said that he got the recipe from his grandmother and no, there wasn’t any added CBD oil. However, I don’t think that his grandma went out of her way to use only organic contents.  Harpell is not your average pharmacy and more on that for another story in regards to their market. 

All of the donations were in the form of gift certificates except four framed and signed copies of Marlene Yu’s paintings, all of which depicted nature and global warming. They are valued at $200 each. Other donors included: Crossbay Seashell Fish Market with a $40 gift certificate; a “Corona package” of gift certificate to Lemon Ice King and a pizza from across the way; and Thai Rock forked over a $25 certificate to dine there. 

RICE IS LIFE WITH LOTUS FOODS

Lotus Foods has become famous for their "Rice is life".  It is not just your average white rice as the production of this staple has been taught in many parts of the world to produce the most healthy grains. 

 

Caryl Levine and Ken Lee are the owners of this amazing company that started when they tasted a black rice in China now referred to as Forbidden Rice.  That was back in 1995.  “Water smart and women strong way of growing rice” is their goal.  “Almost 4 billion people eat rice daily to survive,” Caryl said.  “Yet, growing rice uses more fresh water than any human activity. If we’re going to grow and eat that much rice around the world, we’re going to have to grow it more sustainably. We have been teaching farmers how to grow using 50% less water, 50% less seed and without chemicals. The result is that they are getting double and triple the yield.” 

In 2005 Cornell University contacted both Caryl and Ken and introduced them to farmers who use the System of Rice Intensification (SRI).  SRI versus the conventional ort. "In conventional farming the fields are flooded and the seeds are 30-40 days old,” Caryl tells us. “While in SRI farming the fields are kept moist like watering a garden and taking water on and off. The seeds in comparison are only about 8-10 days old. These younger seeds are very small and they are planted farther apart from each other. This allows the plant to produce more photosynthesis allowing stronger root growth. When roots grow stronger there is more organic matter in the soil allowing plenty of rice kernels to grow. Lotus Foods wants to support farmers who use the SRI and there is a chance we can change the world by the way we do business. How many companies can do that?”

They then began marketing a variety of organic rice that includes the following: Brown Jasmine Rice is a long aromatic, whole grain rice grown on small farms in Cambodia whose family members belong to organic rice cooperatives and use SRI farming practices (what we call More Crop per Drop™). While many people associate brown rice with tough and chewy grains, our Brown Jasmine Rice is exceptionally soft, making it an ideal replacement for white rice in any dish

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Jade Pearl Rice is an organically grown sushi-style rice infused with wild-crafted bamboo extract. Lotus Foods has been purchasing this short grain rice from certified organic family farms in northeast China for 15 years. These organic farming methods eliminate synthetic fertilizers and pesticides from the environment and help preserve the region’s fertile soils. When cooked, Jade Pearl Rice produces the aroma of a bamboo forest, a light vanilla taste and a perfectly sticky yet fluffy texture.

Red Rice - This long grain Red Rice retains its entire bran layer where all of the grain’s nutrients are stored. It cooks in only 30 minutes, producing a slightly nutty flavor and a toothsome yet tender grain. Our Organic Red Rice is sourced from the Koloharena Cooperative in Madagascar 

Volcano Rice is a colorful blend of prized traditional brown and red heirloom rice grown on West Java’s mineral-rich volcanic soil. Fragrant and nutrient-dense, Volcano Rice cooks in only 30 minutes producing moist and tender grains with an aromatic hint of vanilla. It’s an excellent choice for any dish where you would use a wild rice or whole grain blend

Ramen noodles being so popular, Lotus Foods came up with ones made from a variety of their rice and other healthy grains. You can choose to purchase them in the form of simply “cakes” or with seasoning packages such as miso soup and vegetable broth.

Next came the rice bowls. Heat it up and add whatever you desire as the rice is already cooked.  It’s a large portion.   Add eggs for a breakfast dish or a side dish to a meal.  

Instant soups in a cup. These new rice ramen noodle soup cups made with whole grain brown rice ramen noodles and are ready-to-eat in just 3 minutes with hot water. Never any artificial flavors, colors or preservatives. It’s also Non-GMO Project Verified, vegan and certified gluten-free.

There are five choices that come with the seasoning packets:  I am including the ingredients as well. Garlicky veggie rice with freeze dried chunky veggies (Organic brown rice flour, spinach, mushrooms, carrots, salt, garlic slices, yeast extract, sugar, guar gum, garlic powder, pepper powder, Vitamin E as antioxidant); Hot and sour with freeze dried chunky veggies (Organic brown rice flour, mushrooms, vinegar (rice, wheat bran, wheat, barley, peas) day lily, dried tofu, bamboo shoot, salt, guar gum, chili, yeast extract, sugar, citric acid, spices, Vitamin E as antioxidant. Contains soy and wheat); Masala Curry (Organic Brown rice flour, dried vegetables (tomato, green bell pepper, carrot, scallion), salt, tamari powder (soybeans, sea salt), onion powder, sugar, turmeric powder, yeast extract, spices, garlic powder, ginger powder); Red miso (Organic brown rice flour, red miso powder (cultured soybeans, rice, salt), tamari powder (soybeans, sea salt), salt, onion powder, wakame, garlic powder, ginger powder, sugar, dried parsley, chili flakes, chili powder: and Tom Yom (Organic brown rice flour, lime powder, salt, onion powder, mushroom powder, dried carrot, lemongrass powder, ginger powder, chili powder, garlic powder, sugar, dried mushroom, yeast extract, citric acid, scallion flakes, dried tomato, cilantro flakes).

For extra protein, I like to stir in an egg since the water reaches a boiling point.  Leftover chicken is a great added ingredient or ground beef first cooked to eliminate the far.  Crab meat is an easy topper as well.  It also depends upon which soup you are choosing. 

Looking to prepare Pad Thai?  How about ones made from brown rice, added moringa powder, forbidden or simply traditional?

Snacking is great with their rice crackers that are made from organic rice, baked rather than fried. No artificial flavors or colors.  Three kinds: Shoyu Arari, the least “spicy”; Sweet and Savory Thai Arari, still not spicy; and Sriracha Arara, just the name tells you!  These are all great to add to a salad as croutons, make a trail mix, or even use as soup crackers. I ground down a bunch and added it to a tuna fish salad for both the flavor and crunch.   

Where can you buy Lotus Foods?  I would imagine that for the best and freshest…go to their website of www.lotusfoods.com    

ROSH HASHANAH TRADITIONAL DINNER MORE THAN THE STEREOTYPE

Sundown, September 29, is the beginning of the High Holy Days, the Hebrew calendar year of 5780.  Jewish people around the world will be celebrating the start with family, friends and most likely a huge meal. A century old immigration brought the opening of several kosher delis in New York that had a notoriety of becoming, “Jewish food.” “Ashkenazi,” was the term used for Jews coming from Eastern Europe with cuisines from Poland, Russia and Germany. 

 

Looking back to the 17^th and 18^th century we find that it was the Sephardic settlers from countries such as Brazil, Spain and Italy that established the synagogues and traditions in American colonial port cities such as: New York; Philadelphia; Newport, R.I.; Charleston, S.C;  and Savannah, Georgia. 

 

Many Sephardic Jews hold a Rosh Hashanah “seder” where each item or recipe symbolizes a wish or blessing for prosperity and health in the coming year.

Challah bread is simply a tradition around the world and used as a symbol of “breaking bread” as each member tears a piece from a loaf. What is added to the bread in baking is less traditional but symbolizing health (seeds) and sweetness (honey, a topping of cinnamon sugar).  You can even go all out by preparing chocolate challah cranberry rolls with citrus sugar. 

Gefilte fish is all too common. Let’s go for an Italian Sweet and sour recipe using: raisins, honey, apple or red wine vinegar. With fish multiplying quickly, it is eaten in hopes that the coming year will be one of plenty.  In some communities, there is significance associated with fish heads. These have historically been placed on the Rosh Hashanah table, with a special prayer asking to be like the head and not the tail. 

Talk to Vinny or Pat at Crossbay Seashell Fish Market at 161-14 Crossbay Blvd. in Howard Beach for great choices of whole white flesh fish as well as a request for a fish head.  You can certainly enjoy a side of fish cheeks that when cut out may be the size of scallops.  Take advantage of picking their brains (Viny and Pat, not the fish) to find out how mild or stronger tasting you choice should be expected.  

Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a Rosh Hashana favorite among Sephardic Jews. With Moroccan origins the vegetables are served over couscous.  This one includes: onions, peeled and diced turnip, green and yellow zucchini, diced ripe tomatoes, shredded white cabbage, and string beans.  Add ginger, turmeric, cumin and top with finely chopped dried apricots or raisins.

  

Apples dipped in honey are as just as much of a tradition as eating the seeds of a pomegranate which expresses the wish for a year filled with as many merits as a pomegranate has seeds.

One of the best sources for fruit and vegetables is another “mom and pop” market, Valentino Food Market located at 66-64 Fresh Pond Rd in Ridgewood. They are open from 7am to 10pm on most days. My suggestion is to shop early morning as due to both popularity and low prices it tends to get quite crowded. If fresh figs are not available ask for a jar of fig jam.   Whatever it is that they have tasted great both on bread as well as a delicious added flavor in cooking.  

Considering that none of the above suggestions fall into either the meat category, you can decide by either including dairy or meat but not both….if you are keeping a kosher meal  

 

For instance, create a chicken soup that includes beef bones for a great stock.  You can either fill the pot with a whole chicken or chicken backs will do. 

I have two recommendations for dessert of which neither are cake: If you haven’t used meat, head on over to Eddie’s Sweet Shop at 105-29 Metropolitan Avenue in Forest Hills.  I love that they make their own ice cream. I recently tried the banana and clear that real bananas are being used. Cost for a pint is about the same as the fancy ones with additives and so much better. 

Not that you shouldn’t  get both, but if you are choosing a meal with meat, ices from The Lemon Ice King of Corona will also have your guests drooling. Located at 52-02 108^th Street owners Mike and Vincent use real fruit. Purchase a pint of the original lemon as the perfect palate cleanser. 

“Happy New Year” is not what you would say as Rosh Hashanah and Yom Kippur and the only Jewish holidays that are considered to be “Holy Days” with the 10 days reserved for days of atonement. L'shanah Tovah is the correct greeting.  I say, “May the new year bring us one of no anti-semitism.”