Archive for the 'kosher cookbooks' Category



18
Oct
10

Contest!!!


We are hereby announcing a contest… What does it involve? Cooking and photography. You may download the Kosher by Design whole 900 recipe index at: http://bit.ly/KBDrecipeindex. Find a recipe you like – from that index – prepare it, photograph it and send us your best photo.

A few pointers about food photography:

  • Try to get as close a shot of the finished dish as possible.
  • If your photo will include something other than just the dish you prepared, make sure that the main object of attention in your composition still remains the item you made from one of the Kosher by Design recipes.
  • Make sure the lighting (available light, flash, etc.) does not give off some ugly, distracting shadows. If at all possible try to photograph your dish during daylight hours, by a window letting in natural light. If you are using flash bounce it off the ceiling or a wall, as that will balance out the light and diffuse harsher shadows.
  • Prepare your settings in advance. Food looks its best during the first few minutes of preparation and its looks deteriorate as the clock ticks. Colors may change, the way you stacked it up may collapse and so on.
  • Remember, when you photograph food you want to make it inviting, you want the viewer to imagine and taste it with the mind’s eye. As you put the food on the dish, pay attention to the colors, the shapes and the positioning of each piece.

Look at the photos in some of your cookbooks, or look at line at some great food photography by the pros: Lou Manna, Christine Peters, Diana DeLucia, or Michael Ray. You’ll find these photographers have different styles, yet all presents their subjects in mouth watering ways.

The Prize…

The best photo will win a hardbound copy of Suzy Fishbein’s Kosher by Design – Teens and 20-somethings.

Wake up that award winning photographer inside. We can’t wait to see your entries!

CS

RELATED POSTS

A Talk with Susie Fishbein

Maple Roasted Pears and Sweet Potatoes and More

17
Oct
10

From the Heart of Dixie


Even when I lived outside of the US, whether in Uruguay, Israel, etc., I’d hear about Southern cooking. When I first came to the States in 1962 and moved to Richmond, VA (the capital of the Confederacy), I actually got to taste a few superb kosher variations on the Southern theme.

Recently, I came across Simply Southern – With a Dash of Kosher Soul, a cookbook published by the Margolin Hebrew Academy/Feinstone Yeshiva of the South of Memphis, TN. I couldn’t wait to try out some of the book’s delicacies, I wasn’t disappointed! The recipes are a easy to make, short-cutting more complex directions with readily available ingredients that make preparation a snap. This ain’t no diet cookbook, so if you’ve been watching your waist after yom tov feasting save this for the times when you want to cook quick tasty dishes with that special touch of true Americana.  The recipes are clear, the assortment fun, pretty to look at and absolutely delicious.

For the last week we made quite a few of them and each proved delectable. The recipes are divided into ten sections running from

  • Appetizers and Starters
  • Soups and Sandwiches
  • Salads
  • Brunch & Dairy
  • Pasta, grains & Rice
  • Meats
  • Poultry
  • Fish
  • Vegetables & Side Dishes
  • Desserts

As you can see, it covers the gamut of the most common cooking types. It is hard to chose just one recipe to share, in fact it’s hard to chose, two, three or even four favorites from those we tried. But here are two very Southern selections:

Real Fried Chicken

True Southerners make enough for leftovers. Nothing beats cold fried chicken for lunch the day after. Do not skip the salt! salt is an especially important ingredient to the authentic taste of this signature dish of Dixie!

MARINADE

1 quart water
2 tablespoons salt
2 tablespoons cayenne pepper
2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce

MARINADE

Whisk together water, salt, cayenne, garlic powder, white pepper, soy sauce, and Worcestershire sauce.

CHICKEN

4 cut up chickens
12 cups vegetable oil
Self rising flour
2 eggs, beaten
2 tablespoons water
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon white pepper

CHICKEN

Add chicken pieces to marinade. Toss to coat. Cover and refrigerate for 24 hours.

Heat oil in a deep fryer to 360-375 degrees. Drain marinade from chicken on paper towels and pat dry. Sprinkle chicken on both sides with self-rising flour. Blend eggs and water. Combine all-purpose flour, salt, garlic powder, cayenne and white pepper. Dip chicken in egg wash. Dredge in flour mixture. Place chicken on a large baking sheet. Let sand for 10 minutes. Fry chicken in hot oil turning a few times for 20-25 minutes or until golden browned. Drain on a rack over paper towels.

YIELD: 6 – 8 SERVINGS

For dessert I loved the Chess Pie, I also liked the humor in the intro to this dish.

Chocolate Chess Pie

Chess pie is one of the South’s great contributions to the culinary arts. One folk story asserts that it was originally called “just pie,” which was drawled as “jus’ pie,” eventually rolling off the tongue as “chess pie.” This is always a favorite!

1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
4 tablespoons margarine, melted
2 eggs
10 tablespoons soymilk
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 (9-inch) pie shell, unbaked
1 (8-ounce) container frozen whipped topping, thawed
Chocolate syrup

Preheat oven to 350 degrees. Combine sugar, cocoa, and margarine in a bowl. Add eggs and beat until smooth. Blend in soymilk, vanilla and salt. Pour filling into pie shell. Bake at 350 degrees for 45 minutes until tester comes out clean. Cool top with whipped topping. Pie freezes well. Drizzle chocolate syrup across the top!

YIELDS: 8 SERVINGS

Each section starts out with a few short paragraphs detailing the transition of Southern cooking into Kosher cooking or an occasional anecdote to bring the Memphis community a little closer to wherever you are. Liberally sprinkled with humor and folksy story tellin’  Simply Southern – With a Dash of Kosher Soul is sure to change your view of classic American cooking.

Enjoy it, gentle reader, enjoy it in all its finger lickin’ goodness!

CS

13
Sep
10

Maple Roasted Pears and Sweet Potatoes and More


Susie Fishbein, best selling kosher cookbook author, graciously consented to share two of her recipes – from  her upcoming Kosher By Design – Teens and 20-Somethings – with our readers. I tried the first one last evening, after the fast, and loved it (and… I’m quite a few hours past my 20-somethings):

Maple Roasted Pears and Sweet Potatoes

DAIRY OR PARVE – YIELDS 6 SERVINGS

I adore these soft sweet pears and the way the sweet potatoes become sticky and sweet. You can try this with cubed butternut squash in addition to or in place of the sweet potatoes. While you have the maple syrup on hand, put the Pineapple Maple Glazed Salmon (page 134) on your menu for another night.

Ingredients

  • 8 mini pears, such as Seckel, or 4 ripe Anjou pears, peeled, halved, cored, quartered
  • 3 large sweet potatoes, (about 2 pounds) peeled, halved lengthwise, and cut into
    chunks the same size as the pears
  • 6 tablespoons butter or margarine
  • 1 cup pure maple syrup, NOT pancake syrup
  • 1⁄2 teaspoon coarse sea salt or kosher salt

Directions

  1. Preheat oven to 325˚F.
  2. For easy cleanup, completely cover a jelly roll pan with aluminum foil. Set aside.
  3. As you cut up the pears and sweet potato, place them into a large bowl. Set
    aside.
  4. In a medium pot, melt the butter or margarine over medium heat. Whisk in maple
    syrup and salt. Cook until it starts to bubble.
  5. Remove from heat. Pour over the pears and sweet potatoes. Toss to coat.
    Transfer to prepared pan
  6. Bake, uncovered, for 11⁄2 hours.
  7. Transfer to a serving bowl or platter.

…and one more, can’t wait to try it!

Pineapple Maple Glazed Salmon

PARVE – YIELDS 6 SERVINGS

Ingredients

  • 6 (6-ounce) salmon fillets, without skin, pin bones removed
  • 1⁄4 cup maple syrup (NOT pancake syrup)
  • 1⁄4 cup crushed pineapple, from a small can, squeezed dry
  • 3 tablespoons soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 cloves fresh garlic, minced

Directions

  1. Preheat oven to 375˚F.
  2. Rinse the salmon and place it on a parchment-lined jelly roll pan. Pat dry with
    paper towels.
  3. In a medium bowl, whisk the maple syrup, pineapple, soy sauce, mustard, olive
    oil, and garlic.
  4. Pour over the salmon and bake, uncovered, for 15 minutes.
  5. Transfer to serving platter. Drizzle with pan juices. Serve hot or at room
    temperature.

Enjoy, gentle reader, enjoy!!

CS

Maple Roasted Pears and Sweet Potatoes

06
Sep
10

A Talk with Susie Fishbein


Chatting with Susie Fishbein was just delightful. The woman is the consummate kosher icon, renowned for her best selling Kosher By Design series. Unpretentious and generous, food talk flows from her like honeyed streams of culinary consciousness.

All you KBD lovers out there are going to love Susie’s new cookbook Kosher by Design Teens and 20-Somethings, cooking for the next generation, it’ll arrive on shelves near you on October 27th. Susie was amazed at just how savvy her new target audience was. Many of these kids had grown up on her recipes, and possessed rather cultivated refined palates. This generation of teens and early twenties had choices we never had; they’ve grown up with a wide array of kosher fast food and fine dining choices; many of them developing knowledgeable health conscious preferences. The expansion of the kosher product landscape and the extraordinary array of new kosher products hitting supermarket shelves has made designing fresh new recipe ideas so much easier as a result.

Susie held 14 tasting parties for audiences of this demographic and was impressed with the sophisticated and intricate comments she received on the recipe evaluations. Desserts of course had big appeal, but taste testers were enthralled with almost all of the recipes included in the final version. Her upcoming book speaks to her young fans and tweenlings who want to get involved in the kitchen preparing fun, healthful, easy to make recipes. The new cookbook even includes markation features for vegetarian, gluten and nut free recipes.

Nowadays, most families have two working parents, three meals a day to put on the table; it’s a great gift for the kids to get involved in the kitchen preparing meals and lightening the load. I expect that we’ll love this new KBD entry, and can’t wait to be dazzled by the table-fare our kids will be easily preparing, as we relax –feet up-with our martinis after a long day at the office, waiting for the supper call. Hey, I can dream can’t I? But just think, we can send our young adults off to college, seminary, and their new apartments armed with a handy kitchen survival manual that will keep them happily healthfully engaged in Bistro Mio 101.

Taking full advantage of the moment, I asked Susie if she could give us a few pointers for the up-coming Yomim Tovim and how to avoid getting overwhelmed. Organization and advanced planning seemed to be the keys to success. Susie’s appreciates an artful elegantly set table. Don’t overdo the presentation by making too many dishes. Plan for a soup or salad, no more than two main dishes, a side dish and vegetable; end with an exciting delicious dessert at each meal. “You’re not looking to kill anybody at your table”; the courses should resemble service at a fine restaurant. “They don’t overwhelm you with tons of dishes, but rather serve singular aesthetic dishes that you’ll remember.” Prepare what you are comfortable with; tried and true recipes, with something new to add to the mix. Keep to fresh and healthy ingredients, don’t freeze, do your chopping and sauces in advance where possible, and have 80% of the food prepped and ready for the oven or stove. Don’t overcook; almost every culinary faux pas can be saved except for overcooking. Susie does her math, she takes the time to figure out how many 4- 6 ounce servings she’s going to need, so that she doesn’t overbuy or over prepare. “If you’ve put too much food on the table, people are going to eat more than they should.” With the four grand meals of Rosh HaShana plus Shabbat, it can really become too much of a good thing.

We look forward to reviewing Susie’s Kosher by Design Teens and 20-Somethings. Judging by the series popularity, by Susie’s passion for cooking and infectious enthusiasm I have no doubt it’ll be very successful. I’ll venture that even those of us a few days, or so, past the 20-somethings might also learn a thing or two.

SYR

09
Apr
10

Lévana’s Recipe


[Lévana Kirschenbaum, the power behind Lévana's, the restaurant that pioneered the kosher gastronomic experience paired with wines dry and sweet in New York City, is author of two superb cookbooks:  Levana's Table, Levana Cooks Dairy Free! and a Book/DVD set, based on her cooking classes: In Short Order. I'm a chocaholic and when I saw this recipe on her website, I just had to quote it here! CS.]

Chocolate Espresso Mousse

Posted on April 9th, 2010 by Lévana

This will take you about five minutes to prepare, and will knock your socks (and your guests’!) off. And although it tastes sinfully rich, it contains no eggs and no cream. So what’s the secret? The best chocolate, that’s what: Start with real chocolate (no brand affectionately called “heimish”) brand: They contain a smidgen of chocolate and loads of sugar: Who needs it? Get a good brand, even a price club brand will do. I assure you that if enough of you customers will ask your kosher supermarket to carry some good chocolate products, they will be happy to oblige! So, use good ingredients, and taste the difference!

Ingredients:

1 cup semisweet chocolate chips (or grated semisweet chocolate), only the best
2 tablespoons
instant coffee powder
1/4 cup water
2/3 cup pure cocoa powder
1/4 cup vegetable oil
2 tablespoon brandy or rum (unflavored please)
1 pound silken tofu, drained

Instructions:

In a small saucepan, on a very low flame, place all but last ingredient, and cook, stirring, until melted. This will take about 2-3 minutes (Or microwave 2 minutes). Transfer the mixture to a food processor, with the tofu, and process one full minute, until perfectly smooth. Pour the mixture into 6 to 8 dessert glasses or cups, and refrigerate until firm, 2-3 hours.

Enjoy, my mouth is watering already!!!

CS




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