Author: chanie

Kosher Revolution Cookbook Review + Bonus Recipes & Giveaway!

The Kosher Revolution by Geila Hocherman & Arthur Boehm is more than just a cookbook, it’s an education. With formal training using nonkosher ingredients, Gila attempts to revolutionalize traditional kosher cooking and elevate it into modern and sophisticated cuisine. Using groundbreaking techniques, she guides you in converting any recipe into a kosher one. In Chapter 1, you’ll learn Gila’s revolutionary subbing techniques to match the flavor and texture of any dish. The following chapters will take you on a culinary journey through international kosher cuisine. Recipes like Duck Prosciutto, lentil soup with “ham” and surimi crab cakes, are a lesson in using the “kosher revolution” approach. Other recipes such as Peshwari Challah, Onion-Stuffed Knaidlach, and Chicken Livers with Warm Cognac Vinaigratte elevate traditional kosher cuisine into gourmet fare that is anything but ordinary. Many of the recipes guide you in exchanging one or more ingredients to create a a meat, dairy or pareve version. In addition, an indispensable ingredient-exchange chart is included at the end of the book, as well as a list of shopping sources. With 95 recipes, countless tips and invaluable wisdom, this cookbook is a must-have for foodies everywhere, kosher and non-kosher alike.

We are giving away one free copy of The Kosher Revolution Cookbook. To enter, share with us your ideas on revolutionalizing kosher cuisine in the comments below. How do you up the ante on traditional kosher dishes? A winner will be chosen at random on Friday, November 11th, 2011.

{Update, November 11th, 2001: the winner of the Kosher Revolution cookbook giveaway is…drumroll….Leah Abraham! Congratulations Leah!}

BONUS RECIPES

 

 

 

 

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Apple Celery Veggie Dip

Not surprisingly, I come from a family of excellent cooks. My aunt B. is one of them. With lots of daughters to help out in the kitchen, she’s got enough sous chefs to make each and every dish not only taste good, but look good too. All of her salads are chopped to perfection and served mezze-style for each of her guests. Her pastries, too, are a work of art, and worthy of any bakery.

The following recipe is one that aunt B. prepares for many family get-togethers. The apples add an unexpected burst of flavor, while the garlic adds a nice kick. Altogether, this dip is full of flavor and perfect on the side of crudites.

So instead of buying a bottle of french dressing, or whipping up a tired bowl of ketchup ‘n mayo, give this delicious dip a try at your next party.


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Persimmon Yogurt Smoothie

Persimmon is one fall fruit that doesn’t get the same limelight as apples and pears, but is equally delicious. I first fell in love with these orange fruit when I spent a year studying in Israel. I bought them whenever I had a chance, biting into them like I was chomping on an apple.

There are 2 types of persimmon – the heart shaped hachiya and the tomato-shaped fuyu. Hachiya persimmons contain high levels of tannins causing them to taste “furry” if eaten before fully ripening. Believe me, I know this because I’ve spent a lot of time scraping the “pithy” substance off my tongue. Fuyu persimmons, on the other hand, are non-astringent and can be eaten when firm. Upon ripening, they become freckled with tiny brown specs which add sweetness and flavor to the fruit.

What do persimmon taste like? Channeling Ron Ben-Israel on Sweet Genius, I would describe a ripe persimmon as, creamy. juicy. sweet. fragrant. peachy. hints of mango.

Freezing the persimmon and blending it with yogurt results in a thick, creamy consistency that is almost as good as ice cream!

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Stuffed Roasted Eggplants

With the chagim behind us, I think we can all use some light and healthy recipes for a while. While I’m transitioning to a low carb diet, I don’t want to feel hungry, and I definitely don’t want to feel deprived. For me, the trick is to spice it up, so that I’m not left with bland and boring bowls of salad. Preparing healthy recipes that are packed with flavor helps to curb my cravings and keep me satisfied. Which brings me to this recipe…

Fire-roasted eggplants are traditionally used to make chatzilim or babaganoush, but using them as a base for the Israeli salad really turns this dish into a complete meal. I like to smear roasted garlic hummus on the eggplant when it’s piping hot and then load it with Israeli salad, sprinkle some chickpeas all around, and finish it with a drizzle of tahini and olive oil. Feel free to load on your fixings of choice. Feta cheese works really well too!

It seems like every recipe book I open has a different recipe for Israeli salad. You’d think it impossible to come up with so many variations, it’s a salad after all. But that’s just the thing. Israeli salad is almost as diverse as the people who eat it. Some like its texture to be chunky, others tiny. Some load on the fresh herbs, others stare clear. Take my husband and I. He’s squarely a tomato & cucumber kind of guy. No onions, no herbs. Just 2 simple veggies, in a ratio of 2:1. Me? I’m not too picky. Leave out the cilantro and I’m good to go. Feel free to follow my basic recipe below, or create your own.

What’s your favorite way to prepare Israeli salad? Share it with me in the comments below!

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{Leftover} Turkey Pot Pie

With the weather turning cold and rainy, pot pie is the perfect comfort food to usher in the fall. It’s also a great dish to make when you’ve got lots of leftover chicken or turkey, and other root vegetables that are on their way out. With a large chunk of turkey roast leftover from the chag, I knew I had to come up with something light and tasty to turn it from “leftovers, again!”, into something fresh and exciting.

Chock full of healthy veggies and low fat turkey, this “litened up” version of a chicken pot pie is even better than the classic. Sweet parsnips, carrots and squash are the perfect accompaniment to the turkey, while the filo dough makes for a rustic, flaky crust.

Visit my guest post on Cookkosher.com for the recipe!

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