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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The Pardes Tasting Menu Experience

I live in Brooklyn, NY (hence the blog name:)), so I’m just a short ride away from the famous kosher restaurant, Pardes. I’ve been there quite a few times with my husband, but never for the tasting menu. Although I love to cook (and eat), I’m not the most adventurous eater. I’m more of a steak and potatoes kind of girl. When I go to Pardes, I usually order the beef cheek pizza or the Pardes signature burger & fries (with the most amazing, lip-smacking red wine ketchup!). So when my cousin suggested that we go to Pardes for the tasting menu, I was a little hesitant. Sweetbreads (the thymus gland) are not exactly my thing.

<<Funny story actually. My husband and I were once at an upscale restaurant in Manhattan. I forget where. When he saw sweetbreads on the menu, he thought they were, well, sweet breads, so he ordered it. You can imagine how that worked out.>>

So back to Pardes, I decided to take my cousin up on her offer to challenge myself to a truly gourmet eating experience. I promised myself I would try everything that was served to me, regardless of the animal it came from (or the part of the animal!) It’s a good thing I made that promise because I might have left hungry otherwise. Not only did I have sweetbreads (which I enjoyed immensely), but I also sampled ox heart, marrow tartare, goat and tongue, among other things.

I’m not even going to pretend to understand the complexity of Chef Moshe Wendel’s dishes. There is no mistaking that he is a culinary genius. All I know is, although I may not be familiar with all of his unique ingredients and combinations, we still speak the universal language of good food, and that I understand.

What I find so refreshing about Pardes is that each and every time you go, you’re in for a unique experience. Chef Wendel is constantly changing up the menu, and his dishes are not ones that you’ll find anywhere. In these days of Pinterest and social media, it seems like everyone is making another version of someone elses dish, but Chef Wendel’s dishes are all his own – one hundred percent. His ability to marry unique flavors and to present dishes that are as beautiful on the eye as they are on the palate are a testament to his amazing talents.

And that’s not all.

Living in New York, and being a real foodie, you can imagine just how many restaurants I’ve been to. Most of the time, if the food is good, the dessert isn’t. There is only so much hot chocolate souffle that I am willing to eat. But not at Pardes. The same oomph and charisma that is put into each and every dish, is put into the dessert menu – and that’s without having a pastry chef. Is there anything that this Chef can’t do? The desserts are so whimsical and delicious, it’s worth a trip JUST for their ice cream. Well, maybe that, and an order of fries with their glorious ketchup…or the smoked paprika popcorn…or the heirloom tomato soup…or the…

PARDES TASTING MENU 8/22/12
click on pictures for an enlarged view

1. Smoked paprika popcorn
We came a few minutes early to our reservation, and since the Chef serves all the tasting menu patrons at the same time, they gave us some complimentary popcorn while we waited. Smoked. Paprika. Popcorn. It’s lick-your-finger kind of good.
2.Tuna tartare with salmon roe, edible flowers, ginger, grapefruit and tomato water broth.
An OK start to our meal. The components of this dish did not seem to come together (especially the tomato water), but each was nice on it’s own. My least favorite of the night.
3. Heirloom tomato salad, crispy salmon skin, seabeans, rouille (saffron mayonnaise)
Light and lovely. The salmon skin chip was super crunchy with no fishy aftertaste. And the seabeans were so fresh and delicious!
4. Hamachi, pepper jam, pistachio powder
While I was hoping for a cooked fish option, the hamachi did not disappoint. However, the pepper jam was the real standout, with sweet tomato-y goodness.
5. Taramasolata (fish roe dip) with bread crumbs, green beans, baby celery, pink olive
My first taste of taramasolata – creamy and surprisingly un-fishy. I loved the briny pink olive sauce, toasted breadcrumbs and the crunchy green beans.
6. Palate cleanser: sorbet trio, canteloupe, wheatgrass and coffee
Each sorbet was delicious in it’s own right but the wheatgrass was definitely the winner here. It was so clean, crisp and refreshing.
7. Heirloom tomato soup with barley bacon and basil oil
My favorite dish of the entire meal. Velvety soup with smoky bacon barley bits and droplets of basil oil – I’m coming back for more!
8. Terrine of goat, simple green salad, pickled onion
I’ve never tasted goat before and I’m glad I tried it at Pardes. It was tender and flavorful with a lovely texture.
9. Sweetbreads, smoked chicken skin, creamy leeks, mushroom/miso puree, saffron seaweed jus
I’ve always been afraid to eat sweetbreads, but I promised myself I’d try everything. I’m glad I did, they were quite good. And the crispy smoked chicken skin? yum!
10. Tongue with onion rings and mustard mayo
The chef sent us this course as a bonus, I’m not sure why. Our server mentioned something about the wait. I wasn’t about to complain – melt-in-your mouth tongue and crispy onion rings? who could ask for more? And that mustard mayo was the perfect complement to the dish.
11. Ox heart, japanese white turnip, rodebach/prune reduction, mustard/juniper pickle, baby celery
The surprise of the night. Who would have thought that ox heart would be so delicious? This dish was plated so beautifully and the sauces were equally superb.
12. Tartares of marrow and rib eye, hazelnut, trumpet royale, cepe vinegar, black garlic
Believe it or not, this was my first time eating beef tartare, and boy have I been missing out. Full of fresh flavor. The marrow tartare, on the other hand, was not as successful. To me, it was like eating a spoonful of fat (which some people, like my Mom, might enjoy). Although I did appreciate the creative use of the marrow bone (as a breadstick holder).
13. Duck, hibiscus vinegar, sorrel, zucchini puree, orange
Both the duck breast and leg were served in this dish and they were both perfectly cooked. The sorrel and orange added a bright, citrus note that complemented the duck really well. The zucchini puree was not as enjoyable. I found the texture to be kind of pasty.
14. “Green egg & lamb” pistou provencal, seasonal greens in garlic broth, lamb shoulder confit, poached egg
I loved poached eggs, on anything, so I was kind of dissapointed when this dish turned out to be super spicy. And I like spicy food. But this was borderline mouth-on-fire.
15. Ice cream sandwich with flowers, orange blossom and rosewater semifreddo, various plums
Perfection on a plate. I wanted to lick that semifreddo off the dish!
16. Hazelnut financier, hazelnut parfait, candied hazelnuts, fresh and pickled blueberries, blueberry sauce and sorbet
This dessert was nice and I really appreciated the four different preparations of the blueberries. I must admit though, I had my heart set on the peach crumble with maple bacon walnut ice cream! There’s always next time!

DRINKS:
Sangria with cinnamon, anise, banana, mango
With hints of banana, this sangria was surprisingly light and refreshing.
Lake Placid Ubu Ale – deep red English strong ale, chocolate malty goodness that packs a serious wallop for its drinkability.
Smooth and delicious, but a tad too bitter for my taste.

Pardes Restaurant
497 Atlantic Avenue
Brooklyn, NY 11217
(718) 797-3880
menu
Tasting Menu, approximately 10 courses, $110 p/p + taxes & tip, reservations required

1 year ago: peanut butter fudge ice cream pie

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Black Quinoa Salad with Garlic Scape Pesto & Dried Cherries

I don’t know if you follow my friend Melinda over at Kichen-Tested, but if you do, you’ll know why I decided to guest post this recipe on her blog. Melinda is all about being adventurous in the kitchen. She loves to pair odd ingredients (like her cinnabon onion and squash cookies or her feta shortbread cookies) and experiment with spices (like her jalapeno chocolate chip cookies or her jamaican hot pepper jelly). There is no ingredient that she won’t try at least once (beef bacon is a regular ingredient in her recipes!). But that’s not all. Not only is this talented cook and baker an amazing photographer and blogger, she also sells her gourmet pareve caramels from home. Visit kitchen-tested.com for more about Melinda and her adventures in the kitchen.

For recipe and step by step photos, visit my guest post on Kitchen-Tested.

1 year ago: peanut butter fudge ice cream pie

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Grilled Cheese with Figs & Honey

I spend all summer waiting for figs to come in season. When they finally turned up at the market, I could not resist putting some sweet, fresh figs onto my grilled cheese sandwich. The best thing about this “recipe” is that it’s not a recipe at all. You can use any bread you like, any soft or creamy cheese, and you can slice, mince, or grill up the figs before adding them to your sandwich (fig jam also works really well).

I don’t have a panini press, but if you do, feel free to grill up your sandwich to get those beautiful grill marks. Alternatively, you can just press your sandwich down over a grill pan for a toasted and crunchy bite!

For a low carb option, hold the bread and just grill up a whole wheel of brie or Camembert and top with figs and generous drizzle of honey.

This post is part of the Kosher Recipe Linkup for the month of August, featuring GRILLED recipes. Scroll down for more!

 

Grilled Fig & Cheese Sandwich

2 slices wholegrain bread or 1 baguette
2-3 tbsp creamy cheese, such as ricotta, farmer’s or goat OR a few slices of soft cheese such as brie or camembert
3 fresh figs, sliced
drizzle of honey
pinch of cinnamon
1 tbsp butter

Method:

Spread cheese on bread and top with figs. Drizzle honey over figs and sprinkle a dash of cinnamon. Heat up butter in a grill pan and grill the sandwich until browned and toasted.

1 year ago: honey roasted figs

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BIB Fast Food: Chicken Lollipops

 

Do you have a hard time getting your kids to eat chicken? Well let me tell you a little secret guys. It’s all in the name. If I call chicken, well, chicken, my kids won’t eat it either. But when I serve them up chicken legs and call them lollipops? They gobble them down to the bone! I’m not kidding. Go ahead and give it a try!

Now you might be wondering why I would bother baking the chicken in the skin if my kids won’t go near that stuff. It’s because it keeps the chicken *super* moist (and because the adults can always eat it for them! :). Use you favorite bottled barbecue sauce, or for a sugar free alternative, just sprinkle with your favorite spices and drizzle with olive oil. I like World Harbors Australian Style Bar-B Marinade (purchase here) or Hunts honey hickory (purchase here).

 

Chicken Lollipops

1 package chicken legs
your favorite bottled BBQ sauce

Method:

Preheat oven to 400 degrees. Clean chicken legs, removing excess fat and feathers. Brush liberally with BBQ sauce. Bake, uncovered, for 45 minutes-1 hour, until skin is browned and crispy.

1 year ago: baked wonton beef empanadas

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