The New Food Processor Bible – 30th Anniversary Edition

Every age has its food fads; every few years eating habits evolve as we become more conscious of what is healthy – and what is not – as we discover new products which allow for a larger selection of heretofore unimaginable dishes in a traditional Jewish kitchen. These days we see a plethora of new cookbooks that bring kosher cooking to new and exciting levels, yet… some books are destined to become classics to be reprinted over and over. One such book is The New Food Processor Bible – 30th Anniversary Edition.

Norene Gilletz original, The Pleasure of Your Processor, was first published in 1980; in 2002 she revised it with 100 new recipes as The Food Processor Bible and now in 2011 she just came out with a further revision. It’s a classic that keeps getting better and better.

Norene, whom we recently interviewed on our internet radio show, does not believe in a time consuming, the more ingredients the better, cooking style. Her books are filled  with straight forward, sensible, easy to follow recipes and the present volume is no exception.

Starting with a section explaining food processors, and continuing with Nutritional Analysis it goes on to through 12 more sections ranging from Appetizers to Passover and covering soups, fish, meat, salads, desserts and more. The results are healthy and delicious.

Here is one of my new favorite recipes (and there are quite a few that we loved!):

Rozie’s Osso Bucco with Gremolata

Yield: 6 servings

• 6 Veal shanks, well trimmed (about 4lb)
• 1/2 cup flour
• salt and freshly ground black pepper to taste
• 4 tablespoons olive oil
• 3 medium carrots, cut in chunks
• 2 medium onions, cut in chunks
• 2 cups mushrooms
• 2 stalks celery
• 3/4 to 1 cup dry white wine
• 1 1/2 cups chicken broth (salt-free or regular)
• 1 can (28oz) tomatoes (salt free or regular)
• 1/4 cup fresh basil minced (or 1 teaspoon dried basil)
• 1/2 teaspoon dried thyme (optional)
• salt and pepper to taste
• Gremolata

Coat veal on all sides with flour, shaking off excess. Sprinkle with salt and pepper. Heat 3 tablespoons of the oil in a large skillet. Add veal (in batches) and brown slowly on all sides, about 10 minutes. Transfer to a platter. Discard from a skillet.

STEEL BLADE: Drop garlic through feed tube while machine is running; process until minced. Add carrots and onions and process with quick on/off pulses, until coarsely chopped.

SLICER: Slice mushrooms and celery, using medium pressure. Heat remaining 1 tablespoon oil in skillet. Add vegetables and sauté on medium heat for 6 to 8 minutes, stirring occasionally. Add wine, reduce heat and cook 1 minute longer. Add broth, tomatoes and herbs. Season with salt, and pepper. Add veal

Cover and simmer for 2 hours, until tender. At serving time, sprinkle Gremolata on veal

Gremolata

• 2 to 3 tablespoons lemon rind
• 1/4 to 1/2 cup fresh parsley
• 2 or 3 cloves garlic

STEEL BLADE: Process until finely minced, about 10 seconds. Delicious with veal.

The above recipes (pages 184 and 185), come with the nutritional values. The Osso Bucco recipe also has a variation for cooking in a slow cooker. A perfect dish for Shabbos!

Enjoy, gentle reader, enjoy!

CS