Chef offers secrets this week for whipping up kids’ lunches

Chef offers secrets this week for whipping up kids’ lunches

Andrea Klein

Chef Andrea Klein of Tenafly gives two presentations on how to make quick and easy lunches that your kids will love for Jewish Federation of Northern New Jersey’s Women’s Philanthropy group. She’ll offer options for kosher, nut-free, and dairy meals.

On Thursday, September 20, Ms. Klein will speak at Temple Sinai of Bergen County in Tenafly, and on Friday, September 21, she’ll be at Temple Emanuel of the Pascack Valley. Both talks begin at 10:30 a.m. 

Chef Klein was trained at the French Culinary Institute in New York, has taught at Manhattan cooking schools, is a private culinary trainer, and is an active member of Temple Sinai of Bergen County. This is the first session of a “What’s For” series of woking classes she developed for JFNNJ for moms.

Klein and Michelle Nadel are JFNNJ Young Women co-vice presidents, and Karen Farber and Joan Krieger are Women’s Philanthropy co-presidents.

Light refreshments, healthy snacks, and a bento box are included.

Email Meli Rozenbaum at or call (201) 820-3906.

Best chicken ever!


4-6 pound butterflied or spatchcock chicken
1/3 cup olive oil
2 cloves garlic
2 tablespoons kosher salt
1 tablespoon ground pepper
10 sprigs parsley
1 lemon (juiced then quartered)

Preheat oven to 325 degrees. Using a hand or standing blender combine olive oil, garlic, salt, pepper, juice of one lemon (save lemon) and parsley to form a paste. With your hands, gently release the skin from the meat without ripping it. Then, liberally spread the paste under chicken skin.

Sear skin side down on stove on medium high using a dutch oven, or large rimmed pan until brown and pour remaining paste on the inside,  which should be facing up. Flip the chicken over carefully and place lemon quarters underneath. Bake for 40 minutes or until chicken registers 165 degrees. Remove from oven to rest. Make pan sauce from drippings by heating fat, adding a sprinkling of flour, cooking for one minute, then adding 1 cup of chicken stock if desired.

Andrea Klein shares this recipe with our readers. She adds “Do not be fooled by the length of this recipe. While the steps are short, making sure you don’t skimp on any one of them is key. First, you must know, I only teach and share recipes that I promise that you will make over and over again.  This is the way to make the juiciest, most flavorful chicken in the shortest amount of time.”

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