Pomegranate Chefs Prepare Gourmet Pareve and Dairy Dishes for the Nine Days

RECIPES for the ‘9 DAYS’ With the mourning period of the Nine Days set to begin this week, Pomegranate’s Executive Chef Jay Beck rolled out a menu of creative dairy, pareve and fish dishes. The acclaimed gourmet kosher supermarket located in Brooklyn, NY (www.thepompeople.com) will have a special display of the dishes, offering the broadest array of the foods with fresh and natural ingredients.

“I have been telling customers for weeks that the same type of creativity that goes into our meat dishes will be put in place for the Nine Day period,” said Chef Beck. He also said that the store makes it possible to enhance meals with its large selection of cheeses, salads and dips. “We made every effort to present foods that are both healthful and tasty, providing for an extraordinary dining experience at home,” said Mr. Beck. He also said that he would distribute special recipes and meal ideas for the meals preceding the fast on Tisha B’av (July 30th).

Vacationers in the Catskills will also be able to benefit from the Pomegranate Signature Selection for the Nine Days. The store has responded to the request of vacationers and has made an arrangement to offer its homemade salads and dips at Crunchie’s, located in Center One in Woodridge. Pomegranate has already been serving Catskills vacationers with its Pack Up and Go program where the store prepares order in special insulated boxes for the trip to the Catskills.

Pomegranate has also facilitated its customers who are in Deal NJ for the summer with deliveries twice a week.

RECIPES for the ‘9 DAYS’ FROM POMEGRANATE, NYC’s largest gourmet market catering to the kosher consumer (www.thepompeople.com)

Cream of broccoli Soup

2 lb bag chopped frozen broccoli
Half gallon milk (not skim)
Pint of heavy cream
Salt and white pepper to taste
1 cup sautéed onions
1 tablespoon fine chopped garlic
Quarter cup canola oil
Cup of flour

Combine frozen broccoli, sautéed onions, garlic milk and half o the heavy cream. Salt and pepper. Put on a medium-low flame until it become hot to touch. Combine oil and flour and mix until uniform. Wisk in flour oil mixture into the soup. Keep soup on fire for approximately 5 minutes. Purée soup with immersion mixer. Add remainder of cream and salt and pepper to taste.
Serves 7-10 people

Tilapia with marshal wine and mushrooms

4 tilapia fillets
Cup of flour
3 eggs beaten
Salt and black pepper
Pack of sliced mushrooms (about 2 cups)
Small bottle of Marsala wine
Teaspoon of chopped garlic
1 sprig rosemary
2 shallots finely diced
1 tomato diced finely
Cup of oil

Season flour with salt and pepper and dredge fish in it. Shake off excess floor. Preheat oil in pan. When oil is hot, dip fish in and fry on both sides for approximately 3 minutes on each side.

Place fried fish into baking pan.

Remove excess oil from pan and use the same pan to sauté garlic and shallots first, then add mushrooms until wilted. Then add approximately 8 ounces of Marsala wine, Rosemary, and diced tomatoes.

Add approximately 2-4 ounces of water, salt and pepper to taste. Bring to a quick simmer, pour over fish and bake at 375 for 7-10 minutes.
Serves 4-6 people