I don’t know what’s taken me so long to make something from Leah Schapira’s fabulous cookbook Fresh & Easy Kosher Cooking, but I’m so glad I finally did. It also gave me a chance to revisit the book and look at page after page of mouthwatering recipes and pictures. While the title “Fresh & Easy” refers to the recipes, it also reflects the cookbooks ease of use. Being a web designer by trade, I really appreciate a fresh and clean layout, and Leah’s book does a fabulous job of creating organized, easy-to-read meal plans for the everyday cook. With picture perfect menu’s, an informative guide to seasonal fruits & vegetables, as well as freezer tips and food pairings, “Fresh & Easy” is the perfect resource for busy moms and cooks.
One of the recipes that stood out to me was this cream of leak soup. While I usually make french onion soup for Shavuous, I find it quite heavy, so I was looking for something dairy, but lighter. While this is similar to a vichyssoise, the lack of potatoes and heavy cream keep it light – which I love. Of course I had to throw my own twist on it, so I made some crispy leeks for garnish.
Some of the other recipes I’m eyeing from Leah’s book include the gemelli basil pasta salad, butternut squash with grapes and shallots, red wine tomato sauce, Italian breadsticks, double chocolate pecan waffles, creamy thai chicken thighs, plum asian chicken, savory hamentaschen, peanut butter bars, cinnamon twists, cheese buns….(I better stop here before I type up the whole cookbook!)
Do you own the Fresh & Easy cookbook? What are some of the recipes you’ve tried? I’d love to hear from you!
Cream of Leek Soup
reprinted with permission from Fresh & Easy Kosher Cooking by Leah Schapira of CookKosher.com
3 large leeks (white and light green parts only)
2-3 tbsp oil
1 small onion, diced
4 tbsp flour
2 cups pareve chicken stock (I used Imagine)
1/4 cup white wine
salt and pepper, to taste
3/4 cup milk
Method:
Slice the white and light green parts of the leek in half vertically (I seem to have misread this part and used the green parts too, oops!). Wash well and cut crosswise into thin slices. Heat the oil over medium heat and saute the leeks and onions for 10 minutes, stirring occasionally, until translucent. Add the flour, stirring constantly for 1-2 minutes. Add the stock and bring to a boil. Lower the heat. Add white wine, salt and pepper and simmer for 10 minutes. Add milk and heat thoroughly, taking care that the soup does not come to a boil.
Note: Puree if desired.
Crispy Leeks
1 leek, white and light green part only
canola oil
Method:
Slice the leek in half vertically and wash to remove dirt and grit. Dry well. Cut the leek lengthwise into thin strips. Heat up oil in a small pan and add leeks. Fry until golden and drain on paper towels.
1 year ago: mini zucchini muffins + Rivka’s pumpkin cake
I love anything leek, and you definitely sold me. Gotta buy this cookbook.
there a lot of nice recipes and the cookbook is so nice to use and look at!
these were some of the recipes that were real hits!
chimchuri sauce (used as a dip on shabbos- it was that good!)
apple pie, duo poppy chicken salad- our new shabbos staple, rainbow cake
thanks Leah!
This looks amazing! I just pinned it for my Shavuos post!
xo
Sharon
the brownie cheese is yum!
it’s my new favorite cookbook!
Do you think this would be good served cold? It is supossed to be hot over Yom Tov?
I haven’t tried it cold, but vichyssoise, which is a soup similar to this (it has potatoes and heavy cream instead of milk and flour) is typically served cold. You can also try my strawberry rhubarb soup if you want a cold one.
I actually got this cookbook as a present and usually once a get a cookbook, I try out many recipes. This time, there wasn’t much that spoke to me, as so many of the recipes are quite unhealthy. Most of the chicken recipes, are fried and served with sauces, 99% of the desserts are made with margerine/butter. I’m not a health freak, but I do try to cook balanced meals. I did make one vegetable recipe which was not well received at my shabbos table.
I’m sorry to hear that you did not enjoy this cookbook. I find that most baked desserts need margarine or butter in order to come out good (that’s why I’m not much of a baker). As for the other dishes, I thought there was a fair ratio of healthy vs unhealthy, and some can be adapted to lighten them up a bit.