Los Angeles Kosher Restaurants

Cornbread is a generic name for any number of quick breads (a bread leavened by an acid-base reaction, rather than by yeast) containing cornmeal.

Native Americans were using ground corn for cooking long before European explorers arrived in the New World. Cornbread was discovered by Europeans during the European exploration of North America. Europeans who had to use the local resources for food fashioned cornmeal into cornbread. Cornbread was popular during the American Civil War because it was very cheap and could be made in many different sizes and forms. It could be fashioned into high-rising, fluffy loaves or simply fried for a fast meal.

Cornbread is a popular item in soul food enjoyed by many people for its texture and scent. Cornbread can be baked, fried or, rarely, steamed. Steamed cornbreads are mushy, chewier and more akin to cornmeal pudding than what most consider to be traditional cornbread.

Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat bread was prohibitively expensive. In some parts of the South it is crumbled into a glass of cold buttermilk and eaten with a spoon, and it is also widely eaten with barbecue and chili con carne. It is a common side dish, often served with homemade butter, chunks of onion or scallions.

You can find authentic Kosher Cornbread on many Kosher Restaurants in Los Angeles.

Oatmeal is ground oat groats (i.e. oat-meal, cf. cornmeal, peasemeal, etc.), or a porridge made from oats (also called oatmeal cereal or stirabout, in Ireland). Oatmeal can also be ground oat, steel-cut oats, crushed oats, or rolled oats.

Oat groats are coarsely ground to make oatmeal, or cut into small pieces to make steel-cut oats, or first steamed and then flattened to make rolled oats. Instant oatmeal is pre-cooked and dried, usually with sweetener and flavoring added.Oatmeal is used to make porridge, as an ingredient in oatmeal cookies and oat cakes, or as an accent, as in the topping on many oat bran breads and the coating on Caboc cheese.

There has been increasing interest in oatmeal in recent years due to its health benefits. Daily consumption of a bowl of oatmeal can lower blood cholesterol, due to its soluble fiber content. The popularity of oatmeal and other oat products increased after the January 1997 decision by the Food and Drug Administration that food with a lot of oat bran or rolled oats can carry a label claiming it may reduce the risk of heart disease, when combined with a low-fat diet. This is because of the beta-glucan in the oats. Rolled oats have also long been a staple of many athletes’ diets, especially weight trainers; given oatmeal’s high content of complex carbohydrates and water-soluble fiber which encourages slow digestion and stabilizes blood-glucose levels.

You can find authentic Kosher Oatmeal on many Kosher Restaurants in Los Angeles.

The common oat (Avena sativa) is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other grains).

Oats have numerous uses in food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli and granola. Oats may also be consumed raw, and cookies with raw oats are becoming popular.

Oats are also occasionally used in several different drinks. In Britain, it is used for brewing beer. Oatmeal stout is one variety brewed using a percentage of oats for the wort. A cold, sweet drink made of ground oats and milk is a popular refreshment throughout Latin America.

Oats are generally considered “healthy”, or a health food, being touted commercially as nutritious. The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food. Oats contain more soluble fiber than any other grain, resulting in slower digestion and an extended sensation of fullness. Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk, and egg protein.

You can find authentic Kosher Food containing Oat on many Kosher Restaurants in Los Angeles.

Porridge (also spelled porage, parritch, etc.) is a dish made by boiling oats (rolled, crushed, or steel cut) or other grains or legumes in water, milk, or both. It is usually served hot in a bowl or dish.

Other grain meals boiled in water, such as cornmeal, may also be described as porridge, but more frequently have other names, such as polenta or grits. Oat and semolina porridge are the most popular varieties in many countries. In addition to oats, cereal meals used for porridge include rice, wheat, barley, and corn. Legumes such as peasemeal can also be used to make porridge.

Porridge was a traditional food in much of Northern Europe and Russia back to antiquity. Barley was a common grain used, though other grains and yellow peas could be used, depending on local conditions. It was primarily a savory dish, with a variety of meats, root crops, vegetables, and herbs added for flavor.

In many modern cultures, porridge is eaten as a breakfast dish, often with the addition of salt, sugar, milk or cream. As the traditional breakfast of Scotland, it is made with salt. Porridge is one of the easiest ways to digest grains or legumes, and is used traditionally in many cultures as a food to nurse the sick back to health. It is also commonly eaten by athletes training for their events, and it is done that way in road running.

In Scotland, the art of porridge-making is competitive with the World Porridge Making Championships held annually in Carrbridge, Inverness-shire. The event is also known as the Golden Spurtle due to the winner receiving a gold-coloured trophy of a spurtle (or spirtle), a utensil used to stir porridge. The contest is held in October each year.

You can find authentic Kosher Porridge on many Kosher Restaurants in Los Angeles.

Rice congee (pronounced /ˈkɒndʒiː/) is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Dravidian language Tamil word கஞ்சி kanji. The Sinhalese word is Kanda.

In some cultures, congee is eaten primarily as a breakfast food or late supper; while in others, it is eaten as a substitute for rice at other meals.

It is often eaten with zha cai, salted duck eggs, lettuce and dace (Cirrhinus chinensis) paste, bamboo shoots, youtiao, rousong, pickled tofu, wheat gluten, with other condiments, meat or century eggs. Other seasonings, such as white pepper and soy sauce, may be added. Alternatively, grilled fish may be mixed in to provide a different texture. Congee is often eaten with fried bread sticks known as youtiao. Congee with youtiao is commonly eaten as breakfast in many areas in China.

Congee can also be made from other grains, like cornmeal, millet, barley, and sorghum. These are common in the north of China, where rice does not grow as well as other grains suited for a colder climate. Congee with mung beans is usually eaten with sugar, just like red bean congee.

In Indonesia congee is called “bubur”. A popular version is “bubur ayam”, which is congee with shredded chicken meat. It is also served with many condiments, such as green onion, crispy fried shallot, fried soybean, Chinese crullers (You tiao, known as cakwe in Indonesia),both salty and sweet soy sauce, and sometimes it is topped with yellow chicken broth & kerupuk/Indonesian style crackers.

You can find authentic Kosher Congee on many Kosher Restaurants in Los Angeles.

Wolfberry, commercially called goji berry, is the common name for the fruit of two very closely related species: Lycium barbarum (Chinese: 寧夏枸杞; pinyin: Níngxià gǒuqǐ) and L. chinense (Chinese: 枸杞; pinyin: gǒuqǐ), two species of boxthorn in the family Solanaceae (which also includes the potato, tomato, eggplant, deadly nightshade, chili pepper, and tobacco). It is native to southeastern Europe and Asia. It is also known as Chinese wolfberry, mede berry, barbary matrimony vine, bocksdorn, Duke of Argyll’s tea tree, Murali (in India), red medlar, or matrimony vine.

These species produce a bright orange-red, ellipsoid berry 1–2-cm deep. The number of seeds in each berry varies widely based on cultivar and fruit size, containing anywhere between 10–60 tiny yellow seeds that are compressed with a curved embryo.

Wolfberries are almost never found in their fresh form outside of their production regions, and are usually sold in open boxes and small packages in dried form. The amount of desiccation varies in wolfberries: some are soft and somewhat tacky in the manner of raisins, while others may be very hard.

As a food, dried wolfberries are traditionally cooked before consumption. Dried wolfberries are often added to rice congee and almond jelly. The berries are also boiled as an herbal tea, often along with chrysanthemum flowers and/or red jujubes, or with tea, particularly pu-erh tea, and packaged teas are also available.Various wines containing wolfberries are also produced, including some that are a blend of grape wine and wolfberries.

Wolfberry contains significant percentages of a day’s macronutrient needs – carbohydrates, protein, fat and dietary fiber. 68% of the mass of dried wolfberries exists as carbohydrate, 12% as protein, and 10% each as fiber and fat, giving a total caloric value in a 100 gram serving of 370 (kilo)calories.

You can find authentic Kosher Wolfberry on many Kosher Restaurants in Los Angeles.

Poi is a Hawaiian word for the primary Polynesian staple food made from the corm of the taro plant (known in Hawaiian as kalo). Poi is produced by mashing the cooked corm (baked or steamed) to a highly viscous fluid. Water is added during mashing and again just before eating, to achieve a desired consistency, which can range from liquid to dough-like (poi can be known as two-finger or three-finger, alluding to how many fingers you would have to use to eat it, depending on its consistency).

Poi has a paste-like texture and a delicate flavor. The flavor changes distinctly once the poi has been made. Fresh poi is sweet and edible all by itself. Each day thereafter the poi loses sweetness and turns slightly sour. Because of this, some people find poi more palatable when it is mixed with milk and/or sugar. To slow the souring process, poi should be stored in a cool, dark location (such as a kitchen cupboard). Poi stored in the refrigerator should be squeezed out of the bag into a bowl, and a thin layer of water drizzled over the top to keep a crust from forming.

Sour poi is still quite edible with salted fish or lomi salmon on the side. Sourness is prevented by freezing or dehydrating, although the resulting poi tends to be bland in comparison with the fresh product. Sour poi is also used as a cooking ingredient, usually in breads and rolls. It has a smooth, creamy mouthfeel.

Poi has been used as a milk substitute for babies born with an allergy to dairy products because of its nutritional value. It is also used as a baby food for babies with severe food allergies.

You can find authentic Kosher Poi on many Kosher Restaurants in Los Angeles.

The turnip or white turnip (Brassica rapa var. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.

Turnip leaves are sometimes eaten as “turnip greens” (“turnip tops” in the UK), and they resemble mustard greens in flavor. Turnip greens are a common side dish in southeastern US cooking, primarily during late fall and winter. Smaller leaves are preferred; however, any bitter taste of larger leaves can be reduced by pouring off the water from initial boiling and replacing it with fresh water. Both leaves and root have a pungent flavor similar to raw cabbage or radishes that becomes mild after cooking.

Most very small turnips (also called baby turnips) are specialty varieties. Most baby turnips can be eaten whole, including their leaves. Baby turnips come in yellow-, orange-, and red-fleshed varieties as well as white-fleshed. Their flavor is mild, so they can be eaten raw in salads like radishes.

The turnip’s root is high only in vitamin C. The green leaves of the turnip top (“turnip greens”) are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein.

In Turkey, particularly in the area near Adana, turnips are used to flavor şalgam, a juice made from purple carrots and spices served ice cold. In the Middle East as Lebanon, turnips are used as pickles.

You can find authentic Kosher Turnip on many Kosher Restaurants in Los Angeles.

The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most of them and have a stronger flavor. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times.

The parsnip originates in the Mediterranean region and originally was the size of a baby carrot when fully grown. When the Roman Empire expanded north through Europe, the Romans brought the parsnip with them. They found that the parsnip grew bigger the farther north they went.

Until the potato arrived from the New World, its place in dishes was occupied by the parsnip and other root vegetables such as the turnip. Parsnips can be boiled, roasted or used in stews, soups and casseroles. In some cases, the parsnip is boiled and the solid portions are removed from the soup or stew, leaving behind a more subtle flavor than the whole root and contributing starch to thicken the dish. Roasted parsnip is considered an essential part of Christmas dinner in some parts of the English-speaking world and frequently features in the traditional Sunday Roast. Parsnips can also be fried, or can be eaten raw, although raw parsnips are not frequently consumed.

The parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly rich in potassium with 600 mg per 100 g. The parsnip is also a good source of dietary fiber. 100 g of parsnip contains 55 Calories (230 kJ) of energy.

You can find authentic Kosher Parsnip on many Kosher Restaurants in Los Angeles.

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek καρότον karōton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, or yellow varieties exist. It has a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species.

The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the centre of diversity of D. carota, the wild carrot.

Carrots can be eaten in a variety of ways. Raw carrots should be thoroughly washed as raw vegetables may carry harmful bacteria or parasites. Only 3% of the β-carotene in raw carrots is released during digestion, this can be improved to 39% by pulping, cooking and adding cooking oil. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

The carrot gets its characteristic and bright orange colour from β-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines. Massive overconsumption of carrots can cause carotenosis, a benign condition in which the skin turns orange. Carrots are also rich in dietary fibre, antioxidants, and minerals.

You can find authentic Kosher Carrot on many Kosher Restaurants in Los Angeles.