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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

As good as grilling gets: Rib eye with dry mushroom spice rub

By Mario Batali


Tagliata of Bone-In Rib Eye with Arugula




JewishWorldReview.com | Q: Prepping for a family barbecue. I've mastered the burgers and dogs, but what's the best way to grill a steak?


A: It's finally getting warm enough that the idea of firing up the grill is creeping into our minds.


It's hard to go wrong with a grill, a steak, a beer and family. For me, the tastiest option is the rib eye. Rib eye is the steak Italians eat when they can't find a T-bone for bistecca alla Fiorentina. But this cut is far from an ugly stepchild.


Rather than marinate the steak, use a dry rub, which causes the meat to exude some of its water. The result will be more firm, more flavorful and more intense-tasting beef. In this recipe, I use a mushroom spice rub. The sugar helps to develop a char, and the porcini powder adds an immeasurable earthy, umami component.


Every steak cooks differently, depending on the thickness and on the heat of the grill. If you're working with a 2- to 3-inch rib eye (as I recommend), the steak should be on the grill for about 25 minutes -- perhaps counterintuitively.


Always make sure to set up the grill with one side hot and one side medium. Start the steak on the hottest part of the grill and cook unmoved 5 minutes. Create the beautiful grill marks by turning the steak 90 degrees and cook for another 4 minutes. At this point there should be deep char marks... If not, leave alone until there are, maybe another 4 minutes. Flip over and cook the same way, resisting the urge to turn more frequently. Those minutes over the charcoal will create a crust of deliciousness.


Check the temperature with an instant-read thermometer and cook till 125 F internal for medium rare. If the steak is charred on both sides and still well under temp, cook it on the slow side of the grill with the top down for 3 minutes and then recheck the internal temperature. Continue until cooked just right. Be sure to let the meat rest 10 minutes off the heat before slicing; it will help the meat settle and retain its juices.


The word tagliata refers to the fact that the steak is served sliced rather than whole. Sprinkle the cut pieces with a coarse sea salt such as Maldon, and then drizzle with extra virgin olive oil. A good salt crunch works really nicely to highlight the flavor of the steak.


Ramp up Father's Day or any celebratory weekend with this dish. It never disappoints.





TAGLIATA OF BONE-IN RIB EYE WITH ARUGULA

Serves: 4



  • 2 tablespoons sugar

  • 1 tablespoon kosher salt

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon hot red pepper flakes

  • 1/4 cup porcini mushroom powder

  • 5 garlic cloves, minced

  • 1/4 cup extra-virgin olive oil, plus about 1 tablespoon

  • One 3- to 3 1/2-pound bone-in rib-eye steak, about 3 inches thick

  • 3 cups trimmed arugula, washed and spun dry

  • Fine sea salt

  • Great extra-virgin olive oil for drizzling

  • Balsamic vinegar for drizzling


In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil, and stir well to form a thick paste with the consistency of wet sand.

Rub the paste all over the steak, coating it evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours, or overnight.



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About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Place on a plate and let come to room temperature.

Preheat a gas grill or prepare a fire in a charcoal grill (use enough coals to keep the fire going for about 25 minutes).

Put the steak on the hottest part of the grill, cover, and cook, turning every 5 to 8 minutes, for about 25 minutes for medium-rare; the internal temperature should be 125 F. Transfer to a carving board and let rest for 10 to 15 minutes.

Meanwhile, dress the arugula with about 1 tablespoon olive oil, and season with sea salt to taste.

Slice the meat against the grain into 1/2-inch-thick pieces. Arrange on plates or a platter, drizzle with olive oil and balsamic vinegar, and top with the arugula. Serve immediately.

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(Mario Batali is the owner of Babbo, Lupa, Otto and other renowned restaurants. His latest book is "Molto Batali," published by Ecco.)






© 2012, MARIO BATALI. Distributed by Tribune Media Services Inc.

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