Category: Fish

The Whole Foods Kosher Kitchen
{Recipes, Review & Giveaway}


Levana Kirschenbaum, author of The Whole Foods Kosher Kitchen, is a cook after my own heart. She likes to cook healthy food, with minimal ingredients, in a short span of time. That’s not to say that this cookbook is filled with quick-fix dinners. It certainly is not. While it may include 15 variations of 3-ingredient chicken dishes (which I’m thrilled about!), it’s also got plenty of gourmet recipes that require an array of flavorful ingredients.

With an on emphasis on healthy, whole, minimally processed ingredients, Levana still manages to pull out delicious dishes that require little more than fresh produce, herbs and spices. Even her decadent desserts maintain a healthy perspective, without requiring a trip to the health food store for specialized ingredients.

The Whole Foods Kosher Kitchen is extremely thorough. I now understand why Levana refers to it as her magnum opus, a comprehensive compilation of her life’s work. In the first chapter, “The Pantry”, Levana guides you in the building your pantry, making each and every recipe look so easy. From dressings to jams and sauces to liquors, this chapter lacks for nothing. While titled “Edible Gifts to Yourself and Beyond”, I find this section to be Levana’s gift to the reader. What greater gift is there to a cook than to be able to learn many of the basic recipes required to build a dish?

The cookbook continues with Soups, Salads, Fish, Poultry/Meat, Vegetable Dishes, Grains/Pasta, Breakfast/Brunch, Breads and finally Desserts. While the recipes mostly stay true to Levana’s Morrocan roots, her dishes span the globe, including internationally-inspired recipes like creole chicken with rice, pad thai, cucumber raita chai and tilapia nicoise en papillotte, among many others.

I love Levana’s addition of suggested menu’s, including feasts by cuisine (Moroccan, French, Italian, Israeli, Asian, Latin and Indian), dietary preferences (dairy-free, vegetarian, vegan) as well as themed menu’s (salads, chocolate, kids). You’ll also find three separate indexes – standard, gluten free and passover.

The Whole Foods Kosher Kitchen has a little something for everyone. As for me, I’m looking forward to making the Kabocha sweet potato soup, baked snapper with raisins and pine nuts, chicken with apples, millet fritters, blueberry scones and Indian sweet potato pudding.

If I could critique anything about this cookbook, it would only be to say that I would appreciate more beautiful pictures!

Busy In Brooklyn is happy to be giving away a copy of The Whole Foods Kosher Kitchen!

To Enter:

1. Share your favorite Rosh Hashana food/recipe in the comments below.
2. “Like” Busy In Brooklyn on Facebook!

Winner will be selected at random on September 13th, 2012.

BONUS ROSH HASHANAH RECIPES
from The Whole Foods Kosher Kitchen:

 

 

 

 

 

 

 

 

 

 

Hot & Sweet Parsnips

1 dozen very thin parsnips, peeled and left whole (settle for 5–6 larger ones, peeled and quartered lengthwise)
2 cups water
3 tablespoons olive oil
3 tablespoons sugar or Sucanat
1 tablespoon paprika
1 teaspoon turmeric
1/4 teaspoon cayenne pepper, or less to taste
1 tablespoon ground cinnamon
Salt and pepper to taste

Place all the ingredients in a wide heavy pot and bring to a boil. Reduce the heat to medium, cover, and cook for about 20 minutes, or a drop longer, until the parsnips are tender and the liquids in the pot have thickened. Pour the sauce over the parsnips. Serve hot or at room temperature. Makes 8 servings.

 

 

 

 

 

 

 

 

 

 

Roasted Salmon with Maple Glaze

1/3 cup maple syrup
2 tablespoons soy sauce
3 tablespoons Dijon-style mustard
3 tablespoons toasted sesame oil
1 tablespoon cracked pepper, or less to taste
1 whole side salmon, about 3. pounds, skin off, bones out, trimmed

Preheat the oven to 500F. Mix all but last ingredient in a bowl. Place the salmon skin side up in a baking pan just large enough to fit it snugly in one layer (if you have empty spaces, the liquids will burn). Pour the sauce evenly over the fish. Bake 18 minutes, or a minute or two longer, until the fish is tender but firm to the touch. Transfer to a platter and pour the cooking juices over the  fish. Serve hot, or at room temperature. Makes 8 main course servings, or a dozen ample first course servings. 

Recipes & photos excerpted with Permission from The Whole Foods Kosher Kitchen Cookbook By Levana Kirshenbaum www.levanacooks.com

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Salmon Pasta Salad

If you follow my blog, you know how much I love turning leftovers into something fabulous. This salmon salad is no exception. Back on Succos, I prepared a huge portion of salmon and although delicious, I still had so much left over. Because salmon tends to get a bit fishy the next day, I wanted to serve it up in a way that I could mask some of its fishiness. And that’s how this recipe was borne.

This year, we go straight from Shabbos into Shavuous and I’m sure many of you are going to have lots of leftovers. And since not everyone has the luxury of leaving on their oven for 3 days, we’ve all got to make the most of what we’ve got. This recipe will take your leftover salmon from fishy to delicious! I’ve upped the ante for Shavuous by using soft Israeli cream cheese instead of mayonnaise. Make sure to bake your salmon in a pareve oven so you can make it dairy.


Salmon Pasta Salad

1 12 oz box bowtie pasta (reserve 2 tbsp cooking water)
2 slices leftover salmon (see note)
1/2 c peas, thawed
1 small red onion, diced (about 1/4 cup)
zest of 1 lemon
juice of 1 lemon
2 tbsp dill
1/4 cup soft Israeli cream cheese
salt and pepper, to taste

Method:

Prepare pasta according to package directions, making sure to reserve 2 tbsp of cooking water before draining. Add the pasta to a mixing bowl and stir in cream cheese while it’s still hot. Add pasta water 1 tbsp at a time to help thin out the cream cheese. Add remaining ingredients and mix to combine. Serve immediately.

Note: If you don’t have leftover salmon, you can use chunks of canned salmon or you can bake fresh. Preheat oven to 400 degrees. Squeeze some fresh lemon on fish, sprinkle salt, and drizzle a little olive oil. Bake for 15 minutes.

Variation: For a pareve version, use mayo instead of cream cheese. Omit the pasta water.

1 year ago: black bean & chorizo chocolate chili

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Sea Bass en Papillote

En Papillote is French for “in parchment.” It is a popular method of baking fish by steaming it inside a folded pouch. Since the fish cooks in its own juices, all the flavors are concentrated, resulting in a light and tasty product. Typically, parchment paper is used to seal in the moisture, but foil can also work.

Classic en papillote preparation is done by folding the parchment paper over the fish and then sealing the edges by folding the parchment tightly all around. An assortment of vegetables is usually added, along with citrus and fresh herbs. You can experiment with different types of fish (whole or fileted) and veggies to suit your taste.

Sea Bass en Papillote

1 filet of sea bass (or any white fish)
1 bunch fresh dill
1 lemon
1/2 red bell pepper, sliced
extra virgin olive oil
dry white wine
salt and pepper
parchment paper

Method:

Preheat oven to 400 degrees. Cut a rectangular piece of parchment paper and fold it along the center. Rinse sea bass and pat dry. Place fish on one side of the parchment and season with salt and pepper. Top with fresh dill and lemon slices. Place red pepper slices closely around the fish. Drizzle peppers and fish with olive oil and a splash of wine and finish with a touch of salt and pepper. Fold the parchment over the fish and starting from either corner, begin sealing the pouch by twisting or folding the parchment all around. Place the pouch inside a pan and bake for 20 minutes. Remove from oven and cool for several minutes. Open the parchment (careful of the hot steam) and serve!

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Pan Seared Tuna Steak

Years ago, I ordered tuna steak at a restaurant for the first time. I had never eaten it before, so I had no idea what it was supposed to taste like. When the kitchen delivered a bone-dry piece of tuna, I thought that was the way it was meant to taste, and that was it for me. I had no interest in ever eating it again. Fast forward a few years and I was watching an episode of Chopped on the Food Network. They mentioned one of the competitors websites so I checked it out. I happened upon a video of the chef preparing a pan-seared tuna steak and it was the most beautiful piece of fish I had ever seen. The very next day I was off to the fishmonger. I heated up my skillet, and in 5 minutes flat I had the most juicy, mouth-watering piece of fish. I can’t say enough how simply delicious this is. No need for spices, sauces or fancy marinades – just a sprinkle of salt and pepper and you’ll be blown away!

Pan Seared Tuna Steak

1 tuna steak
olive oil
kosher salt
freshly ground pepper

Method:

Rinse tuna steak and pat dry on paper towel. Heat up a frying pan over medium-high heat and drizzle with olive oil. Sprinkle tuna steak with kosher salt and freshly ground pepper and add seasoned-side-down to the pan. You should hear it sizzle (if you don’t, your pan is not hot enough). Sprinkle the top with salt and pepper. Sear for 2 minutes and flip, searing the second side for 2 minutes as well. Using tongs, hold the fish on its side and sear all around. Remove from pan and slice into 1/4″ slices. If you like your tuna more well done, continue to cook until desired doneness.

Simple Cabbage Salad

1/2 head cabbage, sliced
1 tbsp sesame oil
1 tbsp safflower oil
2 tbsp rice vinegar
salt and pepper, to taste
black sesame seeds
scallions, for garnish

Method:

Slice cabbage into thin strips. Mix with oil, vinegar, salt, pepper and sesame seeds. Garnish with scallions.

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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

 

Eggplant Rollatini
serves 6

Baked eggplant slices rolled around a meatless filling is a kosher favorite. My version ups the traditional ante as its served with a sauce that includes smoky red peppers, a great eggplant counterpoint, plus creamy mascarpone. The dish is luscious but light, and can also be made ahead, see my Tip. It’s a great family favorite too.

Geila’s Tip: You can prepare the filling and/or sauce ahead and refrigerate. Or bake the dish ahead, allow it to cool, and refrigerate. Reheat in a 300°F oven and serve.

Ingredients:

3 medium eggplants, sliced lengthwise 1/3 inch thick (about 18 slices)
2 tablespoons plus 2 teaspoons kosher salt
One 28-ounce can peeled plum tomatoes
2 roasted red peppers (see Step 3, page 48)
2 large basil sprigs
6 puréed roasted garlic cloves
2 sprigs fresh oregano, or 2 teaspoons dried
1/4 cup extra-virgin olive oil
One 15-ounce container ricotta
1/2 cup mascarpone
1/8 to 1/4 teaspoon freshly grated nutmeg, to taste
1/2 cup grated Parmesan

1. Place the eggplant slices on paper towels and sprinkle on both sides with the 2 tablespoons salt. Allow the slices to release their bitter juices, 20 to 30 minutes.

2. To make the sauce, cut the tomatoes in large chunks, combine with the peppers in a medium bowl and purée with an immersion blender, or in a food processor. Heat a large skillet over medium-high heat. Add the tomato and pepper purée, basil, garlic, oregano and 1 teaspoon of the salt, bring to a boil, reduce the heat, and simmer until the flavors are blended, 15 to 20 minutes. Set aside.

3. Meanwhile, preheat the oven to 350ºF. Cover 2 medium cookie sheets with foil and brush with the olive oil.

4. Wipe the excess salt from the eggplant, roll in the paper towels and squeeze the rolls gently to remove more moisture. Transfer the eggplant to the cookie sheets, and bake until tender and somewhat translucent,15 to 20 minutes. Cover the slices with foil (to trap steam that will prevent the eggplant from sticking to the pan) and allow to cool.

5. Meanwhile, in a large bowl, combine the ricotta, mascarpone, nutmeg and the remaining teaspoon salt. Transfer half of the tomato sauce to a 8 x 12-inch baking dish.

6. With your hands, and using 2 to 3 tablespoons of the cheese mixture,make roll-shapes. Place one part way down from the wide end on an eggplant slice, roll to enclose it, and transfer to the baking dish seamside down. Repeat with remaining cheese mixture and slices. Spoon the remaining tomato sauce over the eggplant, sprinkle with the Parmesan,and bake until tender, about 20 minutes. Let rest for 5 to 10 minutes before serving.

 

 

Miso-Glazed Black Cod
serves 6

New York’s Nobu restaurant, 1985: Chef Nobu Matshushia’s miso-glazed black cod. Me on first taste: Wow! I longed to make a kosher version of this great dish, but had to bide my time until kosher miso and sake became available. On that happy day I set to work—and here it is, a dish you’ll enjoy often and that’s baby-simple to make. All you do is marinate black cod in a simple miso-sugar mixture then broil or grill it. The caramelized skin is delightfully crispy, and really compliments the sweet, moist flesh. Served with Baby Bok Choy with Garlic (page 136)—or by itself with any bitter green—this is stellar dining.

Geila’s Tips: This also makes an elegant starter. Just reduce the portion size by half andserve the cod on greens lightly dressedwith Asian Vinaigrette (page 32). I also use this glaze brushed one eggplant when I grill it. Serve the eggplant with roasted meat.

Ingredients:

1/2 cup mirin
1/2 cup sake or dry white wine
11/4 cups white miso
2/3 cup sugar
6 black cod fillets (6 to 8 ounces each), skin removed

1. In a medium heavy-bottomed saucepan, combine the mirin and sake and bring to a boil. Boil for 1 minute (to cook off the alcohol), reduce the heat to medium, add the miso, and stir until dissolved. Add the sugar,increase the heat, and stir until the sugar is dissolved, about 5 minutes. Remove from the heat and cool to room temperature.

2. Dry the fillets with paper towels and put them in a gallon-size sealable plastic bag. Add the miso glaze, seal and refrigerate for 24 to 48 hours.

3. Bring the fillets to room temperature. Preheat the broiler or place a grill pan or heavy skillet over high heat. Wipe excess glaze from the fillets and broil or grill, turning once, until brown and glazed, about 8 minutes. Transfer to plates and serve.

 

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