The Modern Kosher Kitchen: More than 125 Inspired Recipes for a New Generation of Kosher Cooks
Format: PDF / Kindle (mobi) / ePub
This isn't your traditional kosher cookbook. Whether you're new to the kitchen, or new to keeping kosher, you'll love the array of creative and interesting recipes found in The Modern Kosher Kitchen. This modern cookbook includes recipes for preparing a family meal, hors d’oeuvres, vegetarian entrees, budget-friendly dishes, and new takes on holiday favorites for Passover and Hannukah. Don't worry about needing the talent or equipment of a professional chef. Ronnie Fein's recipes are creative and interesting, but never intimidating for home chefs. Throughout the pages of this cookbook, Ronnie also provides suggestions on what to serve with her dishes; how to change the dish from dairy to parve to meat (and vice versa); or how to change the recipe to suit a different need. You'll learn valuable tips on recipe shortcuts, information on unusual or new ingredients, and receive advice on product usage. Recreate your favorite family dishes and learn some new tricks with the help of The Modern Kosher Kitchen.
eggs, divided 1 tablespoon (15 ml) water 6 tablespoons (54 g) cornmeal 2 tablespoons (8 g) chopped fresh parsley 1/2 teaspoon dried sage 1/2 teaspoon garlic powder 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Salt, to taste Vegetable oil, for frying 3 tablespoons (9 g) chopped chives 1 tablespoon (15 ml) olive oil or (14 g) margarine Rinse, trim, and dry the mushrooms. Place 1/4 cup (32 g) flour in a dish. Beat 2 eggs and water in a second dish. Mix the remaining 1/4 cup (32 g)
hour (and as long as 12 hours). Preheat an outdoor grill to medium (or use a grill pan or the oven broiler). Grill the slices for about 4 minutes per side or until well glazed and tender, brushing occasionally with some of the honey mixture. Serve sprinkled lightly with salt. Garnish with fresh mint. You can make these ahead and refrigerate. Serve at room temperature or reheat to warm in a preheated 350°F (180°C, or gas mark 4) oven for a few minutes. Makes 4 to 6 servings. Make the Grilled
This is another dish I tend to cook on a cold Sunday, when we can relax at home, take in the fragrance of braising meat, and anticipate a hearty, early dinner before we have to get ready for the week ahead. The squash chunks, dried fruit, balsamic vinegar, and whole cloves give the dish a welcome sweet and savory flavor. 4 pounds (1.8 kg) beef short ribs 1/3 cup (42 g) all-purpose flour 2 tablespoons (30 ml) olive oil 2 onions, coarsely chopped 2 cloves garlic, chopped 1 tablespoon (6 g)
simmer for 5 to 8 minutes or until the parsnips are tender. Remove the parsnips with a slotted spoon and set aside. Raise the heat and boil the pan liquid for 3 to 4 minutes or until syrupy. Return the parsnips to the pan and cook them until hot. Place the parsnips in a serving dish and sprinkle with chives. Yield: Makes 4 servings TIP Choose medium-size parsnips because the large, thick ones can be woody and fibrous. ROASTED CAULIFLOWER “STEAKS” Cauliflower is milder than most of the other
because the leader of an austere Swedish-American religious community thought it was so delicious he couldn’t stop himself from eating it, thereby breaking his vows to avoid temptations of the flesh. He got caught red-handed by a disillusioned member of his flock. Others say the dish is named after an opera star, while still others say it got its name from a movie. No matter, this is a substantial, inexpensive, and tempting dish, especially on a cold winter night. 6 medium all-purpose potatoes