The Celebrate Israel Festival on May 31 at Pier 94, slated to be the largest gathering to date of Israeli-Americans in New York.
When most people hear the word Chanukah they start thinking dreidels, latkes and jelly donuts.
Me? I start to contemplate polishing the menorahs, a job that I have to psych myself up for several weeks in advance. Sweetening the tedium of tarnish removal is a favorite winter treat: leafing through the new drop of cookbooks, released just in time for Chanukah. There is nothing like cracking open a fresh new cookbook, the pages still pristine and crisp and wondering what surprises are about to jump off the pages and leap onto your serving platters as they wait to be carried to your table and devoured.
If you’re anything like me, you have been waiting for the latest volume from everyone’s favorite cook, Jamie Geller, for a long time. Her third cookbook, Joy of Kosher: Fast, Fresh Family Recipes, is bursting with tantalizing recipes and is clearly a labor of love that goes straight from Jamie’s heart to yours.
Part of Jamie’s success is that she is so real. She doesn’t pretend she knows it all; she shares her triumphs, and kitchen mishaps, equally – and more than any other kosher cookbook author, Jamie is the girl next door. In Joy of Kosher III, Jamie takes things to the next level, sharing personal stories about her life and family, as well as pictures of the entire Geller clan and suddenly Jamie, who describes herself as “an incurable hugger,” has become your best friend. And honestly, wouldn’t you trust your best friend when she says, “you must try this recipe”?
In this case, Jamie’s recipes have split personalities with each of the 100 recipes presented two ways: a quick and easy version for when you need to get food on the table ASAP and the other, a dressed up version, for those occasions when you want to serve something with a little extra panache. Many of the recipes also include tips, timesaving suggestions, wine pairings and other helpful advice. Published by William Morrow, Joy of Kosher III is aimed at the mainstream market and, using her engaging writing style, Jamie nimbly demystifies kashrus so that it doesn’t seem complicated or overly restrictive.
The recipes…ah, the recipes. As I turn the pages, I have to restrain myself from heading to my kitchen and trying them out right now. Garlic Wilted Spinach, which Jamie skillfully transforms into Wilted Spinach with Garlic Chips, is something that will definitely be on my Shabbos menu this week. Somewhat Sephardic Chulent is intriguing with brown rice, sweet potatoes, chickpeas, eggs, turmeric, cumin, cinnamon and allspice and becomes downright fascinating when upgraded to Puff Pastry Sephardic Chulent Cups. Chilled Coconut Berry Soup looks like the perfect appetizer for a Shabbos meal, and with the addition of Fruit, Flower and Mint Ice Cubes has the potential to be a real show stopper at your next simcha. Spiced Pumpkin Mousse, a dessert that you can actually claim has nutritional benefits since it is made with protein packed tofu and uber-nutritious pumpkin, looks mouth-wateringly easy and when you upgrade it to Cocoa Cream Pumpkin Mousse Trifles it graduates to sinfully delicious. Add in ten different varieties of challah, Yom Tov menu suggestions and a four page recipe index of Pesach-friendly recipes and there is a whole lotta yumminess going on here.
With chapters titled “Thursday: 4:30 a.m., I think” and pictures of the youngest Geller wearing a roll of toilet paper on her head while surrounded by miles of the unfurled white stuff, Joy of Kosher III is a unique volume that exudes warmth, humor and a sense that with our hectic schedules and the demands of everyday life, Jamie is truly one of us. Half cookbook, half a delightful invitation into Jamie’s home and her heart, Joy of Kosher III is a seriously good read and a welcome addition to any kitchen. Okay, Jamie, I’m ready for my hug!
The names Leah Schapira and Victoria Dweck are well known in the kosher food world and with the introduction last year of their new “Made Easy” cookbook series, the two have legions of loyal fans everywhere. While I enjoyed their first two cookbooks, the first tackling Passover and the second shining the spotlight on appetizers and side dishes, it is their third volume, Kids Cooking Made Easy, that has me falling head over heels in love.
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 email@example.com.
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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.
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.
“…his neshamah reached out to us to have the zechus of Torah learning to take with him on his final journey.”
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.
Printed from: http://www.jewishpress.com/sections/food/recipes/third-times-the-charm/2013/11/15/
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