Well, Susie Fishbein’s done it again!! Her latest Kosher by Design cookbook for young adults will turn any teen, college student, or young at heart-Fishbein fan, into an instant gourmet superstar. If you’re tired of the same old pizza with fries, or pocket pinching foil-packed fast food entrees, you’re just going to love the 100 deliciously innovative, easy to prepare recipes in her new cookbook. Susie prepares young cooks with great tips on the basics of cooking and the tools they’ll need; tips like using dry and liquid measuring cups because of volume differentials to achieve optimum results, making healthy food choices, and sidebar symbols indicating vegetarian, gluten-free, dairy free and nut-free recipes. All the recipes that made it into the book were taste-tasted and approved by discerning “tastebud” teens.
John Uher’s photography is colorful and appealing throughout – especially the dessert section. Aside from Starters, Munchies, Soups and Salads, Poultry and Meat, Fish, Pasta and Dairy, Side Dishes, Desserts, there’s an exciting section on planning themed Parties, and Special Diet Needs.
It was hard to choose a favorite recipe from all of them, but this one seems intriguing as it shows Mrs. Fishbein’s culinary mastery and understanding of the young:
Chocolate Tart in Pretzel Crust
DAIRY – YIELDS 10-12 SERVINGS
- 6 chocolate sandwich cookies, such as Oreos®
- 2 cups mini pretzel twists
- 6 tablespoons butter, melted
- 1 (4-ounce) good-quality semisweet chocolate bars, such as Ghiradelli®
- 1 (4-ounce) good-quality milk chocolate bar, such as Ghiradelli®
- 1 cup heavy cream
- whipped cream, optional for garnish
- additional mini pretzel twists for optional garnish
1. Preheat oven to 350˚F.
2. Place the pretzels and cookies into the bowl of a food processor fitted with a metal “S” blade. Pulse until almost fine; some small pretzel pieces should remain. Pour into mixing bowl. Add the melted butter. Stir to moisten the crumbs. Press into a 9-inch glass pie plate or a 9-inch tart pan with removable bottom. Use the bottom of a measuring cup or your palm to work mixture into an even layer on the bottom and up the sides of the pan. Place the pan on a cookie sheet for easy transfer to and from the oven. Bake for 15 minutes. Set aside to cool.
3. Place the chocolate on your cutting board. Using a sharp knife, finely chop the chocolate.
4. Heat the cream in a medium pot until it is simmering. Add the chocolate, including any small shards from the cutting board. Turn off the heat. Stir until smooth and chocolatey throughout. Pour into the prepared crust and chill for at least 2 hours.
5. Slice and serve plain or with whipped cream and pretzels.
All in all, Teens and 20-Somethings is informative, creative and a lot of fun; Susie is at her best, giving the next generation their shot at looking great in the kitchen, and us the opportunity to sit back and be fed and entertained by our kids.
Enjoy, gentle reader, enjoy!
On October 18th, we announced a photo contest, it’s a food photography competition and the best photo of a Kosher by Design recipe will win a copy of Susie’s latest: Kosher by Design Teens and 20 Somethings. You may download a free copy of the complete KBD recipe index from: http://bit.ly/KBDrecipeindex. Choose a recipe, make it, serve it and photograph it. Please check out Contest!!! for some pointers on food photography and links to a few outstanding food photographers’ online portfolios. Send us your best to:
Preorder your copy today at ArtScroll.com – enter the coupon code KBDBLOG at checkout to save 10% and receive free shipping in the continental U.S. Join the KBD online communities to find more reviews and giveaway contests! Kosher by Design Teens & 20-Somethings: cooking for the next generation is aimed at the young and digital-savvy fast-food generation and those who cook for them. Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook, Kosher by Design, published in 2003 by ArtScroll Shaar Press. For more recipes and updates, visit the Kosher by Design blog or connect with them on Facebook and Twitter.