cookbook

Make memorable meals

Sweet Potato Wedges with Avocado Drizzle, as made by Miriam Pascal, author of More Real Life Kosher Cooking. (photo by Miriam Pascal)

Many people have probably never heard of Miriam Pascal. I was one of them, but now am happily a fan. She describes herself as a 20-something Jewish gal from New York, a self-taught cook. She founded overtimecook.com, a popular kosher recipe blog, and More Real Life Kosher Cooking: Approachable Recipes for Memorable Dishes (Art Scroll, 2019) is her third cookbook.

More Real Life Kosher Cooking has many positive aspects – an introductory remark for each recipe; ingredients in the left column and numbered directions on the right; and a full-page, full-colour photograph for each recipe, including photographs of four dishes before each of the 10 chapters. In the introduction, Pascal recalls memories connected to various recipes and says her goal is to make the recipes in this cookbook “approachable and doable,” as the book’s subtitle states. She wants to help her readers “create delicious food and special moments.”

image - More Real Life Kosher Cooking book cover — More Real Life Kosher Cooking book cover

There are some 200 photographs and 139 recipes in this cookbook, plus directions for 22 sauces and dressings, which can be used with other creations. Chapters are Breakfasts and Breads, Appetizers and Snacks, Salads and Spreads, Soups and Stews, Meat and Poultry, Dairy and Meatless, Vegetables and Sides, Desserts and Drinks, Baked Goods and Pastries, and Sauces and Staples. Among the recipes are Puff Pastry Breakfast Pizza, Crispy Onion Strings, Meaty Root Vegetable Soup, Caramelized Onion and Cheese Manicotti, Two-Ingredient Chocolate Mousse and No-Bake S’mores Cheesecake.

Of the 139 basic recipes, 46 are listed in the Pesach guide at the end. Here are four from the book.

SWEET POTATO WEDGES WITH AVOCADO DRIZZLE
(pareve, makes six servings)

3 sweet potatoes
3 tbsp oil
1 tsp kosher salt
1/4 tsp black pepper
* * *
1 avocado
1/2 cup mayonnaise
1/2 tsp kosher salt
1 tsp garlic powder
2 tsp lemon juice

Preheat oven to 425°F. Line two baking sheets with parchment paper; set aside.
Peel sweet potatoes and cut into wedges. Place into a large bowl; add oil, salt and pepper. Toss to coat.
Place wedges in a single layer on prepared baking sheet. Bake for about 50 minutes, until the outsides are starting to brown.
Meanwhile, prepare the avocado drizzle. Place peeled and pitted avocado into a bowl; mash until smooth. Add remaining ingredients; stir to combine.
Remove roasted sweet potato from oven; allow to cool slightly. Just before serving, drizzle avocado mixture over wedges.

The avocado drizzle can be prepared two to three days ahead. Due to the acid in the recipe, it should not turn brown. Sweet potato wedges are best fresh, but can be prepared a day or two ahead and served at room temperature.

MATBUCHA BRISKET
(meat, makes six to eight servings)

1 (about 3 lb) second cut brisket (see Note)
kosher salt, for sprinkling
black pepper, for sprinkling
3 tbsp oil
2 onions, sliced
2 tsp kosher salt, divided
3 bell peppers, sliced, preferably different colours
2 plum tomatoes, diced
5 cloves garlic, minced
1/2 jalapeño pepper, minced
2 tsp cumin
1 tsp chili powder
1 (28-ounce) can diced tomatoes

photo - Miriam Pascal’s Matbucha Brisket — Miriam Pascal’s Matbucha Brisket. (photo by Miriam Pascal)

Preheat oven to 325°F.
Sprinkle salt and pepper over both sides of roast. Heat a large, deep frying pan over high heat. Add roast; sear for two to three minutes per side, until browned on the outside. Transfer to a roasting pan; set aside.
Turn heat under the frying pan to medium; add oil, onions and one teaspoon salt. Cook for about five minutes, until softened
Add peppers, tomatoes, garlic, jalapeño and remaining teaspoon salt. Cook for eight to 10 minutes, until softened.
Raise heat to high. Add cumin, chili powder and diced tomatoes with their liquid. Cook until mixture starts to bubble around the edges. Pour vegetable mixture over the meat.
Cover roasting pan tightly; bake for 40-50 minutes per pound, until meat is soft and tender.

Note: Instead of a brisket, you can use any other cut of meat that does well when cooked low and slow.

The meat freezes well in the sauce, wrapped and airtight. Reheat, covered, until warmed through.

ROASTED VEGETABLE SOUP
(pareve, makes six to eight servings)

2 large zucchini, diced
3 medium yellow squash, diced
2 red bell peppers, diced
2 onions, diced
1 lb frozen cauliflower florets, defrosted
1/4 cup oil
1 tbsp kosher salt
1/2 tsp black pepper
* * *
4 cups vegetable broth
about 6 cups water
2 bay leaves
1 tbsp kosher salt

Preheat oven to 400°F. Line two baking sheets with parchment paper.
Place vegetables, oil, salt and pepper into a bowl. Toss to combine. Divide between prepared baking sheets. Roast for 50-60 minutes, until vegetables are starting to brown.
Place roasted vegetables, along with any juices, into a large soup pot. Add soup ingredients; bring to a boil.
Simmer for about one hour. Discard bay leaves. Using an immersion blender, blend soup well, for about three minutes, until fully smooth. Adjust salt and pepper to taste.

This soup can be prepared ahead of time, and frozen in an airtight container.

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is working on a 10th. She also writes restaurant features for janglo.net.

Serve up a gift of food

Daniella Silver, author of the Silver Platter cookbook series, has recently come out with Variations: Simple and Delicious Dishes. Two Ways (Artscroll Shaar Press).

In The Silver Platter: Simple to Spectacular, Silver offered recipes with basic ingredients, inviting readers to experiment. In The Silver Platter, Simple Elegance, she focused on recipes with a little more creative flair in presentation and attention to detail. In Variations, she shares with readers versatile recipes that can be served at least two different ways.

In the new cookbook, the basic recipe is on the left-hand page, with a note whether it is dairy, meat or pareve or any combination; if it is gluten-free, if it freezes well and the number of servings. The amounts are regular and metric. On the right-hand page is the variation. Both pages have colour photographs. In the book as a whole, there are 251 recipes and 273 photographs.

Variations’ 10 sections are appetizers (like Deli Egg Rolls and Dill Pickle Football Wings), soups (including Vegetarian Vegetable Quinoa Soup and Dinner Steak Soup), salads (such as Panko-Topped Kale Salad and Pretty Brussels Sprouts Salad), fish (French Fried Onion Salmon and No-Mayo Avocado Tuna Salad, for example), chicken (Old-Fashioned BBQ Chicken and Potato Latke Schnitzel, among others), meat (like Brisket Ends and Overnight Shabbos Corned Beef), dairy (Crustless Baby Red Potato Quiche, Baked Broccoli Tots, etc.), grain sides (such as Crispy Garlic Couscous and Fresh Orzo Salad), vegetable sides (like “Everything Bagel” Asparagus and Maple-Glazed Japanese Sweet Potatoes) and desserts (among which are Low-Fat Ginger Biscotti and Olive Oil Salted Raspberry Brownies).

There are a lot of creative ideas for experienced cooks and great new ideas for all cooks to explore. On her website (daniellasilvercooks.com), Silver says, “I wrote Variations because I felt it’s time to change things up. I want readers to get creative with the foods they prepare by understanding that a recipe can be versatile in preparation or presentation.”

As a food writer and cookbook author, I caught a couple of small but obvious technicalities. When Silver suggests a choice of two ingredients – honey or silan, soy sauce or tamari, for example – she does not mention both possibilities in her instructions for the variation.

When she suggests using a prepared pan, she is inconsistent in indicating in her instructions what preparing the pan means – vegetable spray, flour, etc. She is also inconsistent in telling the reader to preheat the oven as an initial step. Lastly, in the prime recipe, she uses numbers in the instructions; in the variations, she does not. Numbering all of the recipes would have made it easier for cooks, and I have done so below. Here are two recipes with their variations.

RUSTIC SHEET PAN CHICKEN
meat, gluten-free, freezes well, yields 4-6 servings

1 3 lb chicken, cut into eighths
4 peeled, trimmed carrots, cut in half crosswise then lengthwise
1 19 oz can chickpeas, rinsed and drained
1 cup dried fruit (raisins, apricots, prunes)
1 tsp kosher salt
1/4 tsp black pepper
2 tsp onion powder
2 tsp garlic powder
3 tbsp sweet paprika
2 tbsp extra light olive oil
3 tbsp pure maple syrup or honey

Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
Trim and discard excess fat from chicken. Arrange chicken, skin side up, in a single layer on prepared pan.
Scatter carrots, chickpeas and dried fruit around chicken. Sprinkle with salt and pepper, onion powder, garlic powder and paprika. Drizzle with oil or maple syrup; toss to coat.
Bake, uncovered, for 50-60 minutes, or until chicken juices run clear when pierced with a fork.

Variation: Rustic Couscous
for a meatless main, omit the chicken

Cook 1 1/2 cups couscous according to package directions.
Toss carrots, chickpeas and dried fruit on prepared baking sheet with spices, oil and maple syrup or honey.
Bake, uncovered, at 375°F for 40 minutes or until golden.
Place couscous onto a large serving platter, top with roasted veggies and dried fruit.

ROSE PETAL APPLE TART
pareve, gluten-free option, yields 10 servings

Dough
1 1/2 cups flour (or gluten-free flour)
1/4 cup brown sugar
1 tsp ground cinnamon
3/4 cup vegetable oil
1 1/2 tbsp vinegar

Filling
5-6 thinly sliced apples
3 tbsp brown sugar
2 tsp ground cinnamon
2 tsp fresh lemon juice

Preheat oven to 375°F. Lightly coat a 9- or 10-inch flan pan or pie plate with nonstick cooking spray.
In a large bowl, combine flour, brown sugar, cinnamon, oil and vinegar. Mix to make a soft dough.
Press dough evenly against bottom and sides of prepared pan.
In a medium bowl, combine sliced apples with brown sugar, cinnamon and lemon juice; gently mix well.
Starting at the outer edge of pan, place apple slices slightly on an angle to form a circle, making sure to overlap the apples. Repeat with additional rows, working your way toward centre.
Place additional apples in any gaps (apples should be tightly packed). Pour on any remaining liquid in apple bowl.
Bake for 45-50 minutes.

Variation: Apple Crisps

Preheat oven to 375°F.
Peel, core and cut apples into large chunks.
Place in large bowl; mix with brown sugar, cinnamon and lemon juice.
Place in individual ramekins. Bake, uncovered, for 25-30 minutes.

Serve either the principle or variation dish hot or at room temperature.

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of Witness to History: Ten Years as a Woman Journalist in Israel.

Quinoa, bread and date bars

Food You Want for the Life You Crave by Nealy Fischer (Da Capo Lifelong Books, 2019) is a delight to read. Not only are there at least 128 gluten-free recipes in this kosher cookbook, but there are 107 full-colour photographs, many of the author and her family sampling the recipes and enjoying them.

“These pages are designed to help you obtain a simpler recipe for success, both in and out of the kitchen,” writes Fischer, noting “these pages are infused with craveable global recipes inspired by our life in Asia and Israel.” The author started to adhere to a gluten-free diet more than 10 years ago.

The recipes have two strategies: “nail this,” the most essential elements to master for a dish’s success, and “flip it,” tips to encourage readers to be creative and to adapt the recipe to their preferences and limitations. Fischer gives readers a 10-step guide to becoming a flexible chef; a substitution chart; pantry, fridge and freezer essentials; and useful gadgets. Chapters include all-day breakfast, breads and muffins; soups and small plates; salads and dressings; fish, poultry and meat; veggies; desserts; drinks and nibbles for friends; and condiments and pantry essentials. The book concludes with a conversion cheat sheet.

One nice idea in the formating is a list of what tools to use above the list of ingredients, which is bolded and, where applicable, divided into dry and wet ingredients and toppings. She also has my favourite element in cookbooks – numbered instructions opposite the ingredients so you don’t have to keep looking up and down. My other favourite aspect is a comment about each recipe. Here are a few of the recipes to try.

SAVOURY QUINOA BOWL
4-6 servings

1/2 cup red or white quinoa (makes 2 heaping cups cooked)
2 small Persian or Kirby cucumbers, chopped (1 1/2 cups)
2 chopped tomatoes (about 1 cup)
1 peeled, chopped avocado (about 1 cup)
1 cup arugula
1/2 cup chopped green onion (about 4)
1/2 cup chopped fresh mint
1/4 cup finely chopped shallots
3 tbsp lemon juice
4 tbsp extra-virgin olive oil
salt and freshly ground black pepper to taste
6 large eggs

Start by cooking the quinoa. Mix it with one cup water in a saucepan or pot over medium low heat. Bring to a simmer and cook, covered, for 10 minutes. Check to see if it is done or needs a tad more liquid. Set aside to cool.
Toss the cucumbers, tomatoes, avocado, arugula, green onions, mint and shallots in a large bowl.
Add the cooled quinoa to the veggie bowl then season with lemon juice, olive oil, salt and pepper.
Divide the mixture between six bowls.
Fry the eggs in a lightly oiled pan over medium heat until the whites have set, or to desired doneness. Season with salt and pepper to taste, then carefully slide them on top of the quinoa bowls.

HERBED EVERYDAY BREAD
2 mini loaves or 1 large loaf

1 packet active dry yeast (2 1/4 tsp)
1/4 cup warm water
1 cup all-purpose gluten-free flour
1 cup oat flour
1/4 cup almond flour
1/4 cup flax meal
2 tsp xanthan gum (omit if already in flour)
1 1/2 tsp dried rosemary
1 tsp salt
1/4 cup extra-virgin olive oil
2 large eggs + 1 beaten for brushing
2 tbsp raw honey
1/2 tsp rice vinegar

In a large bowl, mix the yeast with the warm water; let stand until the yeast bubbles, about eight minutes.
In a separate medium bowl, whisk together gluten-free flour, oat flour, flax meal, almond flour, xanthan gum, rosemary and salt.
Stir olive oil, two eggs, honey and rice vinegar into yeast mixture. Stir dry ingredients into bowl. Mix well.
Transfer dough to parchment-lined loaf pans and let stand covered in a warm place until bread rises to double in height (about 45 minutes).
Preheat the oven to 350°F.
Brush the top with the remaining beaten egg.
Bake the bread until it is golden and set in the centre, 30 to 35 minutes for mini loaves or about 45 minutes for a larger loaf. Cool the bread completely before removing from the pans and slicing.

DATE-BAR BITES
32 to 36 squares

1 pound Medjool dates, pitted and chopped
1/4 cup maple syrup
juice and zest of 1 orange
2/3 cup coarsely chopped raw walnuts or pecans
1 tsp ground cinnamon
1 tsp vanilla extract
1 3/4 cups all-purpose gluten-free flour
1 1/2 cups old-fashioned rolled oats
1 cup packed dark brown sugar
3/4 cup coconut oil at room temperature
1/2 tsp baking soda
1/8 tsp salt

In a saucepan over medium heat, combine dates with half-cup water, maple syrup and orange juice and bring to a boil.
Remove the pan from the heat and stir in the orange zest, nuts, cinnamon and vanilla. Set aside.
Preheat the oven to 350°F. Grease a 13-by-9-inch baking pan or line it with parchment paper.
In a food processor, mix together flour, rolled oats, brown sugar, coconut oil, baking soda and salt until combination is crumbly but still holds together.
Press two-thirds of the dough into the baking pan (reserve one-third for the topping).
Spread the filling evenly over the crust. Sprinkle the remaining one-third of the topping over the filling. Bake for 30 minutes or until lightly golden.
Cool completely then refrigerate until cold to make the cutting easier. Cut into one-and-a-half-inch squares.

Pinson writes definitive book

If I wrote that I had been trying to get a review copy of Rising: The Book of Challah by Rochie Pinson (Feldheim Publishers) since November 2016, readers would find that hard to believe, but the book only arrived at my door recently.

Pinson, who grew up in Vancouver, is co-founder of the IYYUN Centre for Jewish Spirituality with her husband, Rav DovBer Pinson, in Carroll Gardens, Brooklyn. They have four children. She mentors women and teaches various classes. She also conducts a challah-baking workshop, which she teaches worldwide, including in Vancouver.

For Rising, Pinson has written 352 pages about challah. This book is about her philosophy, spirituality, history and everything you wanted to know about challah. And, yes, it includes recipes – 38 of them for challah and seven for toppings.

“The intent of challah,” writes the rebbetzin, “is to reveal our innate power to nurture and nourish, and reclaim our mothering potential in all the forms it can take.”

Section I, “The Story of Challah,” explains how, as a new bride, Pinson arrived in Kobe, Japan, which had no kosher bakery, and soon got into making 40 challot a week for the Jewish community.

The book then expands to other information about challah, spirituality and other topics, including a detailed examination of each ingredient and information on the concept of “rising.”

Section II is the cookbook, with reviews and details of ingredients and equipment and troubleshooting.

There are eight recipes, including her own classic challah recipe, gluten-free challah and vegan challah; eight holiday specialties, like apple-and-honey challah and pretzel challah; six recipes from around the world, including Moroccan challah, Yemenite challah and Bukharian challah; nine challah innovations, such as a “fish” challah (shaped like a fish with salmon, tuna, mushrooms and other vegetables), a deli challah (with deli meats) and a rainbow challah (using food colouring); and eight recipes for leftover challah, like babka, cinnamon bars and French toasts. Rising also has recipes for seven different challah toppings, including cream cheese frosting, and accompaniments for other dishes, such as challah stuffing and challah croutons.

Section III is called “Laws and Customs,” which is mainly self-explanatory, though it also includes challah meditations. A glossary and index conclude the book.

There are more than 100 colour photographs in Rising and many sketches, such as 37 ways to braid and shape a challah.

Rising really is the definitive “everything you ever wanted to know about challah” book, written with love and nurturing. It contains a huge amount of information, including the story of Pinson’s life “as realized through challah baking, and challah baking as a metaphor for balanced, integrated nurturing of our self and our loved ones.”

This is the book to give to anyone who bakes challah, and to anyone else who might be contemplating it.

Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks and a food writer for North American Jewish publications, who lives in Jerusalem where she leads weekly walks of the Jewish food market, Machaneh Yehudah, in English.

More literary than practical

As a longtime reviewer of recipe books, I’ve come to realize there are two distinct categories in this genre. One is the practical cookbook you leave open on your kitchen counter while cooking. It delivers bright, inspiring images that lift you out of the doldrums of your everyday repertoire and offers concise, clear instructions using as little text as possible. Bottom line: it’s super-practical. The second kind is more of a bedside reading book, more literature than cooking aid. It comes with lengthy introductions and reflections on what particular recipes mean to the author and it’s not a book to pull out if you need to bake a quick batch of chocolate chip cookies for the last-minute guests about to arrive or the kids coming home from school.

This latter category perfectly fits Daphna Rabinovitch’s cookbook The Baker In Me (Whitecap Books, 2016), which received the top prize in the single subject cookbook category at the Taste Canada Awards earlier this year. The Jewish author of this 478-page tome has superb credentials that include director of Canadian Living magazine’s test kitchen, studies in Italy and co-authoring a host of other books, which have received accolades from culinary and literary critics. In this, her first solo book, she aims squarely at the ordinary baker and spends many pages explaining the basics for successful results making cookies, bars, chocolate, muffins, breads, cakes, pies and other desserts.

You’ll want to read these essays slowly and quietly before you tackle the recipes, which is why I recommend this book as good bedside reading. Thanks to Rabinovitch’s many years in the field, she has a plethora of baking tips and gems to share. She offers pragmatic advice on the art of measuring ingredients, the variety of cooking techniques (convection versus radiant) and what they are best used for, when to use chocolate instead of cocoa powder, and how to make your biscuits flaky.

Jewish readers will enjoy her challah, rugelach, Rosh Hashanah honey cakes and Passover recipes. Kid-size bakers will love the oversized peanut butter and oat cookies, the fudgy brownies and the peek-a-boo chocolate cupcakes. And grownup bakers will enjoy the challenge of a chocolate devil’s food cake with chocolate buttercream, One Damn Good Cookie, and the chocolate truffle pecan tart with spun sugar dome. There is lots here to impress friends and family with special occasion and everyday treats. But, as the title suggests, this cookbook is all about baking, so don’t approach it with a dieter’s caution. This is high-calorie fare. We’re talking the full mix of butter, sugar and chocolate with no concessions for waistlines.

Rabinovitch’s recipes aren’t that complicated or out of reach for a beginner baker, but there’s a fair amount of reading involved if you want to be sure you’re baking them the right way. For bakers who are keen learners, her expert viewpoint and strategic advice will add volumes to their knowledge of baking. For bakers who just want to get straight to the recipe with no lengthy reading process, this may not be the right choice for a handy kitchen companion.

Lauren Kramer, an award-winning writer and editor, lives in Richmond. To read her work online, visit laurenkramer.net.

Wonders of Mediterranean

Joyce Goldstein was chef and owner of Square One restaurant in San Francisco; prior to that, she was chef at Chez Panisse café. Today, she is a cooking teacher, restaurant consultant and cookbook author. Her bibliography lists 60 cookbooks, the most recent being The New Mediterranean Jewish Table (University of California Press, 2016).

The introductory essays are very informative – “Jews in America,” “Mediterranean Jewish Communities” and “Old World Food in a New World Kitchen.” Goldstein reminds us that “not all Jewish cooking traditions come from Eastern Europe,” and that the delicious and varied cuisines of North African and Mediterranean Jews “have been nearly unknown until recently.”

She writes, “This Mediterranean Jewish cookbook for the modern kitchen will build and expand on carefully selected recipes from many of my cookbooks.” The recipes are from the cultures of the Sephardim (those expelled from the Iberian Peninsula), the Maghrebi (those from Morocco, Tunisia, Algeria, Libya and Egypt) and Mizrachi (Jews from Muslim lands since biblical times).

After an explanation about kosher laws and the food of Jewish holidays, there are 11 cookbook chapters covering appetizers, spreads and salads (49 recipes), savory pastries (21 recipes), eggs and fritters (24 recipes), soups (29 recipes), rice, pasta and grains (31 recipes), vegetables (48 recipes), fish (46 recipes), poultry (23 recipes), meat (49 recipes), condiments and preserves (24 recipes) and desserts (51 recipes). There are a whopping 395 recipes in all.

Each chapter has an explanatory essay, in addition to a list of ingredients and instructions. The volume is so large: recipes go from page to page.

The publisher calls this “an authoritative guide … a treasury filled with vibrant, seasonal recipes … the story of how Jewish cooks successfully brought the local ingredients, techniques and traditions of their new homelands into their kitchens.”

Just reading about the origins of each recipe is a wonderful learning experience, but here are two recipes to try.

ARTICHOKE SOUP (CREMA DI CARCIOFI)
(serves six to eight)

juice of one lemon
12 artichokes
3 tbsp unsalted butter
2 cloves minced garlic
12 ounces russet potatoes, peeled and diced or 1/2 cup white rice
3 cups vegetable broth plus more for thinning as needed
salt and freshly ground black pepper
chopped toasted hazelnuts or pine nuts or chopped fresh flat-leaf parsley or mint for garnish
milk or heavy cream as needed for thinning (optional)

Have ready a large bowl of water to which you have added the lemon juice.

Working with one artichoke at a time, trim the stem to two inches if it is tender, then peel away the dark green fibrous outer layer. If the stem is tough, trim it off flush with the bottom. Pull off and discard all of the leaves. Pare away the dark green areas from the base. Cut the artichoke in half lengthwise and carefully remove the choke from each half with a small pointed spoon or a paring knife, then cut each half lengthwise into quarter-inch slices and slip them into the lemon water.

Melt the butter in a large saucepan over medium heat. Drain the artichokes, add to the pan and sauté for a few minutes.

Add the garlic, potatoes and about 1.5 cups of the broth or enough just to cover the artichokes. Cover the pan and simmer over medium heat until the artichokes are very tender and almost falling apart, 25 to 30 minutes.

Remove from the heat and cool slightly. In batches, transfer to a food processor and purée until smooth, then return the purée to the saucepan.

Add the remaining 1.5 cups broth and reheat, adding more broth if needed to achieve a consistency you like. You can also add a little cream or milk if you prefer a richer soup.

Season with salt and pepper.

To intensify the artichoke flavor, make the soup a few hours or a day ahead and reheat at serving time. To serve, ladle into soup bowls and garnish with hazelnuts, pine nuts, parsley or mint.

TURKISH HAZELNUT TEA CAKES (GATEAUX DES NOISETTES)
(makes 24 small cakes)

1 vanilla bean, cut into small pieces
3/4 cup granulated sugar
1 3/4 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/4 freshly ground black pepper
6 eggs
1 cup plus 3 tbsp unsalted butter, room temperature
1/2 cup confectioners sugar
grated zest of 2 lemons or 1 lemon and 1 orange
1 1/3 cups toasted, peeled and ground hazelnuts

Butter 24 muffin pan cups, dust with flour and tap out the excess.

In a spice mill or food processor, grind the vanilla bean with the sugar until the bean is ground to a powder.

In a small bowl, sift together flour, baking powder, cinnamon, cloves, salt and pepper.

In a separate bowl, beat together butter, confectioners sugar and vanilla sugar until creamy and pale. Add eggs and lemon zest and beat until incorporated. Fold in nuts and flour mixture until combined.

Spoon batter into muffin cups, two-thirds full. Let rest for one hour.

Preheat oven to 400°F. Bake until a toothpick inserted into the centre emerges dry, about 15 minutes. Remove from oven and turn on to racks. Let cool completely.

Sybil Kaplan is a journalist, foreign correspondent, lecturer, food writer and book reviewer who lives in Jerusalem. She also does the restaurant features for janglo.net and leads walks in English in Jerusalem’s market.

Bringing Israel to the table

Steven Rothfeld is a travel photographer with an emphasis on culinary cuisine. He has written more than 10 books of photography and lives in Napa Valley, Calif. His cookbook Israel Eats (Gibbs Smith Publishers) came out earlier this year.

In the introduction, Rothfeld describes how he met an Israeli on a train in Italy in 1984. The fellow passenger asked Rothfeld why he hadn’t been to Israel. Twenty-five years later, reading Amos Oz’s memoir, Rothfeld’s imagination started working. In 2010, he finally made the trip.

“I encountered a world I had never imagined existed in Israel,” he writes, referring in large part to the vibrant cuisine.

He had worked on three books previously with chef Nancy Silverton so, when he conceived of Israel Eats, he asked her to join him.

Silverton is a chef, baker and author of eight cookbooks. She won the James Beard Foundation’s outstanding chef award of 2014 and lives in Los Angeles. She had been intrigued by Yotam Ottolenghi and Sami Tamimi’s cookbook Jerusalem and, in Israel, she discovered that “the cuisine of Israel is an extraordinary layering of flavors.”

And, writes Rothfeld, “Contemporary Israeli cuisine reflects a global consciousness rooted in a vast, mind-boggling array of cultural influences and traditions.”

Rothfeld and Silverton’s enthusiasm infuses this book.

After Haaretz journalist Ronit Vered explains the history of Israel’s cuisine from the 1950s to today, Rothfeld and Silverton embark on a tour of Israel – Tel Aviv-Jaffa, the north, the centre, the south, Jerusalem and the Judean hills, concluding with the “ecosystem of Israel Eats,” meaning the people who contributed to the book.

Each “chapter” has an introduction, with accounts of places Rothfeld and Silverton visited and people they met, and is followed by the recipes, each with its own introduction, source and beautiful color photographs.

Some of the recipes are from restaurants and chefs, others are from individuals and some are by Silverton. This is not a kosher cookbook but only five recipes are strictly non-kosher and most of those could be adapted by leaving out one ingredient that would not change the tone of the recipe; only one recipe is not adaptable. There are 90 recipes in total, and here are a couple.

HALLOUMI CHEESE FLOWER
(two servings: “A single flower will only make you crave a bouquet.”)

3 tbsp olive oil
1 ripe, medium-size tomato, halved and thinly sliced
3 to 4 ounces halloumi or mozzarella cheese, thinly sliced
salt and freshly ground pepper
3 large garlic cloves, thinly sliced
1 small fresh green chili, thinly sliced
10 cilantro sprigs

Heat oil in a heavy eight-inch skillet over medium heat. Arrange tomato slices in the skillet in the shape of a circle. Top the tomato slices with cheese slices. Sprinkle with salt and pepper. Arrange the garlic and chili slices atop the cheese. Bunch the cilantro sprigs in the centre of the skillet. Continue cooking until cheese is soft but not totally melted. Serve immediately.

VANILLA ICE CREAM WITH CHERRY TOMATO JAM
(four to six servings: “an excellent and surprisingly tasty marriage”)

1 pound cherry tomatoes
1 2/3 cups sugar
2 tbsp water
1 tbsp black peppercorns
2 pints vanilla ice cream
chopped fresh mint leaves

Combine the tomatoes, sugar, water and peppercorns in a medium-size heavy pot and bring to a boil. Reduce heat and simmer, stirring occasionally until the mixture is thick and syrupy and reduced by half, about one hour.

Divide the ice cream among bowls. Spoon the tomato jam over the ice cream. Garnish with mint.

Some of the magic of Israel

In writing Zahav: A World of Israeli Cooking (Houghton Mifflin Harcourt, 2015) with Steven Cook, Michael Solomonov hopes to share with other cooks “some of the magic” found in Israel.

Israeli-born Solomonov grew up from the age of 2 to 15 in Pittsburgh, then the family returned to Israel. After awhile, when his Bulgarian father and American mother divorced, he returned to the United States, eventually learning to be a chef, graduating from culinary school in 2001. He returned to Israel, where his brother had grown up and was on leave from the army; sadly, his brother was killed soon after, and Solomonov once again left the country.

Returning to Pittsburgh, Solomonov met Cook and, in 2005, became chef of their first restaurant, Marigold Kitchen. In 2008, Solomonov and Cook opened the restaurant Zahav in Philadelphia. They also co-own restaurants Percy Street Barbeque, Federal Donuts, Dizengoff and Abe Fisher, all in Philadelphia. In 2011, Solomonov was awarded the James Beard Award for best chef mid-Atlantic.

After the death of his brother, as he and Cook worked together at Marigold Kitchen, Solomonov writes, “I began to see cooking as a powerful way to honor David’s memory. I could expose people to a side of Israel that had nothing to do with politics and didn’t ever make the evening papers.”

This was the inspiration for Zahav, which opened in May 2008, as well as the cookbook Zahav, whose style is unique.

The nine chapters include one on tahini, which has 34 recipes, including seared chicken livers with caramelized onion tahini and tahini shortbread cookies. There are 20 salad recipes, showing that vegetables are everything, including Israeli pickles and spicy fennel salad. There is a chapter on smaller dishes, with recipes for items like fried cauliflower with herbed labneh. The soup chapter has 16 recipes from around the world, such as celery root soup. The next chapter – “Grandmother’s Borekas, Tradition Was My Teacher” – has 20 recipes, such as fried leek patties. “Live Fire, As Close to Magic as I’ll Come” has 16 recipes, like Bulgarian kebabs and pomegranate-glazed salmon, including mujadara. Then there’s the chapter called “Ben-Gurion’s Rice,” with 11 different recipes. “Mesibah, It’s Party Time” has seven recipes, such as whole fish in grape leaves, and “Milk & Honey is a Glimpse of the Divine” has 17 recipes, including konafi and carrot basboosa.

After an introductory essay in each chapter, there are the recipes, and each is also introduced, with casual (and fun-to-read) remarks and easy-to-follow instructions. There are also sidebars with fascinating information about such things as sumac, date molasses, freekah and rose water.

There is no doubt that this book has “a world of Israeli cooking,” and the recipes below reflect that idea.

CHICKPEA BRITTLE
makes three cups

2 cups cooked or canned chickpeas, rinsed
1 tbsp canola oil
3/4 cup packed light brown sugar
3 tbsp butter
3 tbsp heavy cream

Preheat the oven to 350˚F. Line a baking sheet with parchment paper and set aside.

Toss the chickpeas with the oil, transfer to another baking sheet, and roast until crisp, 25 to 30 minutes.

Combine the brown sugar, butter and cream in a saucepan over medium heat. Cook, stirring, until the mixture darkens in color slightly and large, lava-like bubbles cover the surface, about 10 minutes. Add the chickpeas and stir to combine.

Working quickly and using a rubber spatula, spread the mixture out in an even layer on the prepared baking sheet. Let cool to room temperature. Break into two-inch pieces to serve. The brittle will keep a week in a sealed container.

ROASTED OKRA
serves six

6 cups small whole okra
5 tbsp olive oil
1/3 cup basic tomato sauce
1 tbsp lemon juice
1/2 tsp grated dried lime
1/2 tsp kosher salt
handful cilantro leaves, chopped

Preheat the oven to 400˚F. Toss the okra with two tablespoons olive oil and arrange on a baking sheet. Bake until the okra turns brown, about 25 minutes. Transfer to a bowl and toss the okra with the remaining three tablespoons of olive oil and the tomato sauce, lemon juice, dried lime and salt. Top with the cilantro. Serve hot or chilled.

GLUTEN-FREE CHOCOLATE ALMOND SITUATION

8 tbsp (1 stick) unsalted butter, softened
1 cup sugar
big pinch salt
2 scant cups chopped dark chocolate (at least 60% cacao), melted and cooled slightly
4 large eggs, lightly beaten
1/2 cup almond flour

Preheat the oven to 375˚F, with a rack in the middle. Oil a nine-inch round or square cake pan. Line the bottom with a round of parchment paper, and oil the parchment.

Combine the butter, sugar and salt in a mixer or other bowl. Beat on medium high until pale and fluffy, about two minutes. Add melted chocolate and mix just until combined. Scrape down the sides and mix for another few seconds. With the mixer on low speed, add eggs, one at a time, beating until each one is incorporated before adding the next. Scrape down the sides of the bowl, then add almond flour. Mix on low until just incorporated, about 10 seconds.

Pour batter into prepared pan and smooth top with spatula. Bake until a toothpick inserted into the centre comes out clean, about 25 minutes. Let cool in pan for 10 minutes before turning out onto a rack to cool completely.

Her mother’s 100 favorites

In my collection of cookbooks is The Complete International Jewish Cookbook by Evelyn Rose. For more than 30 years, she was food editor of the London Jewish Chronicle. When I received the press release that 100 Best Jewish Recipes (Interlink Books, 2016) by Rose with Judi Rose was being published, I was sure it would be as lovely as the earlier one and was saddened to learn that Evelyn Rose was no longer living – she died in 2003.

Judi Rose had quite a task when she began working on this book, as she narrowed down the thousands of recipes from her mother’s career into the ones their family loved best. She ultimately decided on 100 of her mother’s best-loved recipes – “some of her personal favorites, as well as those of her fans.”

Judi Rose is a food writer, consultant and culinary expert. She and her mother cooked together for more than 30 years and wrote two cookbooks together. The recipes she has chosen epitomize her mother’s principles of “incorporating thinking on health and nutrition, and using new technology to save time and effort.”

“My mother passionately believed that each dish must have ta’am – that extra something that makes it taste special and worth the effort for busy people to put on their table,” writes Rose.

There are 128 recipes in this new cookbook, enhanced by 38 color photographs. After a foreword, an introduction and an essay on festivals and food, the chapters are listed: small plates (10 recipes), soups (13 recipes), poultry (12 recipes), meat (16 recipes), fish (11 recipes), vegetables and side dishes (23 recipes), bread-bakes and desserts (21 recipes) and basics (22 recipes). A final essay is on adapting recipes for the kosher kitchen.

One thing missing from the recipes is whether they are meat, dairy or pareve. Other than that, each recipe has how many servings, how long it will keep in the refrigerator (a clever inclusion not generally listed with recipes), how long it can be frozen and a little introductory note.

Styles include Middle Eastern and Sephardi, and the places from where the recipes come include Austria, Lithuania, Syria, Russia, France, Hungary, Germany, Spain, Turkey, Persia, Morocco, China, Italy, Greece, Holland, Britain, Israel, Sicily, Egypt, Indonesia, Armenia and Denmark. As the publisher notes, these are traditional and contemporary recipes, for family meals and special occasions, for both novices and experienced cooks.

Here are a few of the traditional, classic recipes.

CHICKEN LIVER PATÉ

3 eggs
1 finely chopped onion
1 crushed garlic clove
4 tbsp soft margarine or rendered chicken fat
5-10 grinds sea salt
12 oz ready-koshered chicken livers
15 grinds of black pepper
1 good pinch of freshly grated nutmeg
warm French bread, crackers or sliced challah

Hard boil eggs for 10 minutes, drain, return to pan, cover with cold water and leave to cool.

Fry the onion and garlic gently in the margarine or fat until very soft and a rich brown. As the onion cooks, sprinkle it with sea salt.

Peel the eggs and cut in half. Put one aside.

Put the onion and garlic with cooking juices into a food processor, process until smooth. Add two eggs, livers, pepper and nutmeg. Process until smooth. Taste and add more seasoning if necessary.

Turn mixture into a terrine or oval gratin dish or divide between individual ramekins. Cover with plastic wrap and chill overnight. Refrigerate extra egg.

One hour before serving, remove paté from refrigerator to return to room temperature. Pass the remaining egg through a food mill or sieve to decorate the top of the paté.

Serves six as an appetizer, eight to 10 as a spread. Keeps five days in the fridge and freezes for one month.

TRADITIONAL CHICKEN SOUP

1 whole or half chicken with wings and giblets
7 1/2 cups water
2 tsp salt
1 pinch white pepper
2 halved, peeled carrots
leaves and top 2 inches of 2 celery ribs
1 sprig parsley
1 very ripe tomato

Put bird and pieces in a large pot with water, salt and pepper. Cover and bring to a boil. Remove foam with a large metal spoon.

Peel and halve onion and carrots, and add to pot with celery, parsley and tomato. Bring to a boil. Reduce heat, cover and continue to simmer three hours until chicken feels very tender when a leg is prodded.

Strain soup, reserving giblets and carrots in a separate container. Cover and refrigerate soup. Next day, remove congealed fat and return soup to the pot.

Cube giblets and carrots. Add to soup. Serve with matzah balls or noodles.

Serves four to six. Keeps three days in the refrigerator and three months in the freezer.

TRADITIONAL KICHELS

1 cup cake flour
1 to 1 1/2 cups all-purpose flour
3 tsp baking powder
2 large eggs
2/3 cup superfine sugar
1/2 cup sunflower or other flavorless oil
zest of 1 orange
1 tsp vanilla extract

Preheat oven to 350˚F and line two baking sheets with parchment paper.

Mix flours and baking powder. In a separate bowl, whisk the eggs until thick then gradually whisk in the sugar, followed by the oil, orange zest and vanilla.

Stir in enough of the flour to make a rollable, nonsticky dough. Knead until smooth then roll onto a floured board until a half-inch thick.

Sprinkle the dough with sugar, roll lightly to press it in. Cut into shapes with cookie cutters and arrange on prepared trays, leaving room for cookies to spread. Bake for 20-25 minutes or until pale gold in color. Leave on wire racks to cool.

Makes about 50. Will stay fresh two weeks in an airtight container and freezes for three months.

Secrets from best chefs

Leah Schapira and Victoria Dwek work together often. Instalments of their Made Easy cookbook series have been featured in the Jewish Independent, with positive reviews. And now, the pair have co-authored Everyday Secret Restaurant Recipes (ArtScroll/Mesorah Publications, 2015).

Here are not just 103 recipes, but they all come from restaurants, many from across the United States, but also from Australia, Austria, Brazil, Canada, China, England, Israel, Panama, Thailand and Uruguay. For each recipe, there is information on the restaurant, a large introduction and photo(s), ingredients, instructions, tidbits or hints for the home cook, and sometimes comments from the chef.

There is also an essay on kosher food trends by Elan Kornblum, founder of Great Kosher Restaurants Magazine, and an interview with him, followed by some basics that prep cooks do. Another essay covers the topic of sweets in the prep kitchen, and yet another, the smoking of foods.

There are 21 starters and sides, like avocado egg rolls from Bocca Steakhouse in Los Angeles; 16 soups and salads, such as a green salad from Milk N Honey in Melbourne; 12 sandwiches, including Philly steak sandwich from Retro Grill in Brooklyn; 17 chicken and meat recipes, such as gong bao chicken from Dini’s in Beijing; 10 fish recipes, like a salmon from Fresko in Aventura, Fla.; 14 brunch and lunch suggestions, including fettuccine with pesto from Deleite in Rio de Janeiro; and 12 baked goods and desserts, such as a halva from Lula by Darna in Panama City.

There are 148 mouth-watering color photographs, both full-page and stamp-size. Whereas a previous version of the cookbook focused on upscale restaurants, this cookbook’s subtitle is “From Your Favorite Kosher Cafés, Takeouts & Restaurants.”

If you know someone who enjoys traveling and eating, or just trying new recipes, this would make a great gift. The cookbook is more than just recipes, it is also a wealth of information.

ARTICHOKES, ROMAN-STYLE
Tevere 84, New York City, Lattanzi brothers (owners/chefs)

6 medium or 2 pounds baby artichokes
juice of 1 lemon
1/4 cup extra virgin olive oil
additional oil for frying
12 minced garlic cloves
sea salt

Cut off the top of each artichoke just above the middle. Remove some of the outer leaves and the interior immature and hair-like leaves.
Using a peeler, peel the stems of each artichoke.
In a bowl, toss artichokes with lemon juice.
Heat olive oil in a large sauté pan over medium heat. Add garlic. Add artichokes and sprinkle with sea salt. Cook, side by side, stem side up. Cook until artichokes are tender, turning several times for overall browning, 15-20 minutes. Using a wooden spoon, press each artichoke firmly to the bottom of the pan so that the leaves flatten out. Cook for 10 minutes. (Optionally, for very soft and hot artichokes, you can also transfer to the oven and bake at 400˚F for an additional 10 minutes.
Before serving, heat additional oil in a sauté pan. Flatten artichokes to the flower shape and fry for two to four minutes before serving. Makes one to two servings.

ISRAELI BREAKFAST
Café Tamara, Jerusalem Technology Park, Ohad Vansuv (chef)

2 finely diced Persian cucumbers
2 finely diced tomatoes
1/2 finely diced red onion
handful chopped parsley
2 tbsp olive oil
1 1/2 tbsp lemon juice
salt to taste
pepper to taste
olive oil for frying
4 beaten eggs
1 tbsp preserved lemon/lemon spread
1 tbsp harissa
1 cup yogurt
2 tbsp tahini

In a bowl, combine cucumbers, tomatoes, onion, parsley, olive oil and lemon juice. Season with salt and pepper.
Heat olive oil in a skillet over medium heat. Add eggs, preserved lemon, harissa, salt and pepper. Scramble eggs until cooked.
Place salad onto a plate. Top with eggs, yogurt and tahini. Garnish with parsley. Makes two servings. Serve immediately.