Pro Tips from a Pro Chef
September 27, 2019

Hi Everyone! My name is Zach Rosenbloom and I have been cooking professionally for 10 years. A few of my friends and I got the Idea to start making and selling knish about 2 years ago and are now the proud owners of The Bloom & Rose. Naturally it would make sense for us to offer up a recipe for how to make knish as I would certainly hope to consider myself an expert but I think I could be more useful to you all if I saw this as a way to step up your home cooking game with some PRO TIPS….

I think it is important to note that we began this company because we love cooking and obviously Jewish cuisine has a special place in our hearts. If I am being honest I love all aspects of cooking and could talk or write about it all day.  I’m always happy to answer questions and talk more about cooking!

I find that one dish trumps all dishes in our cuisine….. The most essential of any holiday and a make-or-break dish for a successful occasion. The BRISKET!

Pro Tip #1:

Make your brisket shine by making it the day ahead, roast it, then let it cool overnight in the roasting juices. This gives the meat time to relax and soak up all the flavor. Plus before your big holiday you can take time slicing it cold (which allows you to get those paper thin slices grandmas everywhere would kvel over). All you have to do next is gently warm it up for dinner and you are good to go.  Now you have a juicy brisket that will be the pride of generations to come!

Pro Tip #2:

Latkes are messy and a hassle, but a beautiful potato pancake can go with almost anything… even dessert! So here are some thoughts to offer up some special moves for you to dish out come dreidel time.

—>Don’t be afraid of onions. Yes it is called a potato pancake but please for your family’s sake shred some onion into your mix. They are essential, and believe it or not they actually offer a beefy flavor when grated into the mix.

—>If you are looking for for a secret ingredient to make your latkes special, tart apples like Granny Smith’s can do wonders grated into a latke mix. That little bit of acid can make your potatoes shine, plus we all know apple sauce goes so well with them so surely we could handle some more apples!

—>Last tip for the potato: Looking to make your latkes gluten free? Use potato starch! The white powder left over from grating away all day actually adds a really nice crunch that will make you wonder why you ever even used flour.

Pro Tip #3 (A Recipe!)

I know we all have Manischewitz laying around. I have the perfect move to show off your culinary prowess and use that extra bottle that has been in your cabinet since the 70’s. Let’s make a vinaigrette!

First we need to take the alcohol out so pour the wine into a pan and boil it for about 2 minutes, then cool.

When the wine has cooled get out a blender and add:

2 garlic cloves
1 shallot (half an onion works too)
1 T Dijon mustard
2 lemons juiced
And the wine (approximately 1-2 cups)

Blend this up and then slowly add in 3 cups of neutral oil while continuing to blend (canola works fine).

Season with salt and cracked pepper.

You have now officially done the impossible and made a true Jewish miracle. Turn wine into vinaigrette!

Thank you all for reading and I hope you will find the tips useful for the coming holiday season.

Zach Rosenbloom
The Bloom & Rose

Pro Tips from a Pro Chef - Nosh of the Week