web analytics
May 24, 2015 / 6 Sivan, 5775
At a Glance
Sections
Sponsored Post


The Open Kitchen: Bursting With Flavor

Eller-071114-Book

Turning the pages of The Open Kitchen cookbook, a full color compilation of over 200 recipes contributed by 202 parents at Riverdale’s SAR Academy, the first thought was that this cookbook destroys three commonly held beliefs.

The first: Jewish cooking is heavy, unhealthy and outdated. Subtitled A Fresh Approach to Cooking Kosher, The Open Kitchen is all about using natural ingredients and letting their flavors shine through. Loaded with recipes that utilize a veritable potpourri of fresh produce, it offers choices that are not only healthy, but also incredibly and amazingly delicious.

The second stereotype to be busted here is that you can either cook beautiful, scrumptious meals that take forever to prepare or you can make food that is less time consuming but will be short on both taste and appearance. Given that the focus is on fresh, uncomplicated ingredients, the recipes are anything but complex and you won’t need to stay up until 2:00 a.m. on Thursday night to prepare a meal that will dazzle your Shabbos guests.

Lastly, in our minds newer equals better and our trusted cookbooks often get shelved when the latest offering turns up at the local bookstore. Given just how timely the are, I was more than a little surprised to note that this cookbook was actually published in 2011.

With over 300 pages of beautiful recipes and sprinkled with stunning color photographs, The Open Kitchen is so appealing you practically want to eat the pages as you turn them. While I wasn’t surprised that recipes like Lemon Basil Granita and Roasted Spiced Chickpeas, which contain some of my favorite ingredients, called to me, I found myself ready to go into the kitchen and start preparing recipes with ingredients I have always avoided (celery root, kale, Swiss chard and fennel) as well as those I don’t even like (olives, asparagus, beets and lamb), because the recipes were all so incredibly appealing. The recipes are broken down into eleven chapters and the six-page, easy-to-read, logically arranged index is a welcome addition when you are trying to find a recipe based on what ingredients are currently in your pantry/fridge/freezer.

Given that I started writing this article when there were no leftovers waiting to be used up in my refrigerator, I had the opportunity to really test drive The Open Kitchen, making three new recipes within a 24-hour period, each one of which was a resounding success. If you have ever tried to improvise a meat-based lasagna by throwing ground beef, marinara sauce and lasagna noodles into a pan and popping it into your oven, you will be totally blown away by the taste of the one featured here, which includes sausage, a crunchy herbed panko topping and homemade tomato sauce with oregano, thyme, basil and red wine. Amazingly flavorful and ready in just a little more than an hour, this is definitely a recipe that I plan on making again. And again. The juicy, crunchy, lime and honey flavored Mango, Jicama and Cucumber Salad screamed summer to me, and is the perfect side dish for those days when you can’t stand the thought of cooking or eating anything hot or heavy. Ready in under an hour, the Spicy Red Lentil Soup was a fabulously nutritious way to round out a weeknight supper and, despite its name, the combination of turmeric, cumin and cayenne pepper made for a soup that was delightfully seasoned without being overly hot.

Interestingly enough, there is no separate section for dairy items. Instead, they are interspersed among the other recipes in the appropriate sections. So while leafing through the Hors D’Oeuvres and Appetizers section, you’ll find both the Goat Cheese and Honey Roasted Pecan Topped Stuffed Figs and Apricots alongside meat offerings like the intriguing Thai Beef Lettuce Cups and the heavenly looking and very pareve Crispy Polenta with Mushroom Ragout. Other dairy recipes can be found interspersed in the Soups, Salads, Breads, Grains and Pasta, Fish, Vegetarian Entrees, Desserts and Shabbat and Holiday sections.

About the Author: Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and many private clients. She can be contacted at sandyeller1@gmail.com.


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

2 Responses to “The Open Kitchen: Bursting With Flavor”

Comments are closed.

Current Top Story
Tzipi Hotovely, new Deputy Foreign Minister.
Foreign Minister Hotovely: Tell the World ‘God Gave Israel to the Jews’
Latest Sections Stories
Schonfeld-logo1

To what extent is your child displaying defiance?

Respler-052215

This therapist kept focusing on how “I could do better,” never on how we could make the marriage work.

South-Florida-logo

Mistrust that has lingered after the fiasco in Ferguson, Missouri, has edged the issue forward.

“The observance of a kosher diet is a key tenet of Judaism, and one which no state has the right to deny,” said Nathan Diament, executive director for public policy of the Orthodox Union.

Two weeks of intense learning in the classroom about Israel culminated with Yom Ha’Atzmaut. Students attended sessions with their teachers and learned about history, culture, military power, advocacy, slang, cooking, and more.

The nations of the world left the vessel to sit rotting in the water during one of the coldest winters in decades and with its starving and freezing passengers abandoned.

Rabbi Yisroel Edelman, the synagogue’s spiritual leader, declared, “The Young Israel of Deerfield Beach is looking forward to our partnership with the OU. The impact the OU has brought to Jewish communities throughout the country through its outreach and educational resources is enormous and we anticipate the same for our community in Deerfield Beach as well.”

Our goal here is to offer you recipes that you can make on Yom Tov with ingredients you might just have in the house. Enjoy and chag sameach!

Gardening can be a healthy, wholesome activity for the whole family.

Unfortunately, the probability is that he will not see a reason to change as he has been acting this way for a long time and clearly has some issues with respecting women.

All of these small changes work their way into the framework of the elephant and the rider because they are helping the elephant move forward.

It’s hard not to be intrigued by recipes with names like Thanksgiving Stuffing Soup, Braised Chicken with Rhubarb Gravy and Vidalia Onion Fritters with Sambal Yogurt Dip.

More Articles from Sandy Eller
Justin Zemser, a”h

“…his neshamah reached out to us to have the zechus of Torah learning to take with him on his final journey.”

Food-Talk---Eller-logo

It’s hard not to be intrigued by recipes with names like Thanksgiving Stuffing Soup, Braised Chicken with Rhubarb Gravy and Vidalia Onion Fritters with Sambal Yogurt Dip.

A graduate of Rhode Island’s Johnson & Wales College of Culinary Arts, the very personable Massin came to NoBo with both a solid education and years of experience at Mike’s Bistro and The Prime Grill.

For all their deliciousness, frozen beverages do not stand the test of time well, as any ice or frozen fruit thickening your drink will melt into a watery mess.

“People who never buy cookbooks are getting this one,” said Victoria. “They read it cover to cover and find it so interesting.”

It goes without saying that when it comes to your kids, safety is always your number one priority.

While we are all accustomed to the occasional recipe substitutions – swapping milk for creamer, applesauce for oil – gluten-free cooking is a whole different ballgame.

Kitchen surfing is a unique concept that brings professional chefs to your home to prepare a meal in your own kitchen.

Printed from: http://www.jewishpress.com/sections/food/recipes/the-open-kitchen-bursting-with-flavor/2014/07/11/

Scan this QR code to visit this page online: