web analytics
July 31, 2015 / 15 Av, 5775
At a Glance
Sections
Sponsored Post


Two New Cookbooks To Liven Up Your Holiday Meals

There is nothing like three sets of three-day yomim tovim to strike terror in the hearts of meal planners everywhere as they struggle to plan a staggering quantity of delicious, varied and attractive meals for potentially large numbers of people.  While they can’t help you find room in your refrigerator to stash your edibles or to wash the never ending barrage of pots, pans and cooking utensils, two recently released cookbooks can make the job of deciding what to prepare this inordinately busy time of year a whole lot less stressful.

Eller-091313-StartersStarters and Sides Made Easy, the second volume in the “Made Easy” series introduced this past Pesach by cooking stars Leah Schapira and Victoria Dwek, is a true gift.  Am I the only one who doesn’t want to see gefilte fish as a first course at every single meal?  While traditionalists like my father and several other members of the clan insist that the only possible substitute for gefilte fish is either chopped or sautéed liver, my tastes tend to wander towards the lighter, more whimsical and un-boring – and while I don’t mind serving cholent, potato kugel, cucumber salad and coleslaw, I don’t want to see (or prepare or serve) these same items week after week after week.

With sixty uncomplicated yet original recipes, some inspired by submissions on CookKosher.com, Sides and Starters is a treasure trove of ideas for those who like to think (and eat) outside the box.  Once again, the authors have pooled their talents to produce an enticing array of recipes that reflect their Ashkenazic and Sefardic roots, bundled together with mouth-watering photographs, time saving “Ahead” tips designed to take the stress out of food prep and “Plate It” suggestions for those who are looking to up the “wow” factor in the presentation of their culinary creations.

A four-page spice guide takes the mystery out of seasoning and offers helpful practical advice.  Ever wondered when you should use table salt versus sea salt versus kosher salt; the difference between freshly ground, fine black pepper, coarse black pepper and their proper usage? Been mystified by mace, za’atar or turmeric?  You’ll find the answers here plus an illustrated Building Blocks section that tells you everything you always wanted to know about mashing and roasting vegetables as well as tips for foolproof rice.  Finally, the “Make It a Main” page at the end of the book offers tips on transforming fourteen recipes into full blown main courses with little or no extra effort.

Broken down into sections – Vegetables, Grains, Meat and Chicken, Fish, Dairy and Sweet, Starters and Sides – has something for every palate and for cooks of all skills.  Several recipes jumped out at me while I was flipping through the pages: Coleslaw Balls with Jalapeno Dip – can you really make coleslaw into balls and deep fry them?  (Apparently you can.)   Kishka and Zucchini Towers – there is no doubt that my men folk, who need no excuse to include kishka in any meal, will ask me to make this one repeatedly.  Corned Beef and Spinach Spring Rolls looked mighty appealing, especially since they are baked, not deep-fried and could potentially be a great way to use up those leftover Shabbos cold cuts. Shawarma Egg Rolls not only look amazing but includes a recipe for making your own shawarma spice blend, practically a staple in my house, but obviously more economical when made at home.  And Peach Cracker Crumble looks like my favorite kind of side dish, one that can double as dessert, but doesn’t count as a splurge since it is served on the same plate as the chicken.

Best of all, while the 128 page Starters and Sides is priced at a very skinny $15.99, making it an inexpensive yet invaluable addition to any kitchen.  Published by Artscroll’s Shaar Press, it is available online at www.artscroll.com and in Judaica stores everywhere.Eller-091313-Montreal

And Then There Was Cake – Seriously, doesn’t the name of this magnificent cookbook published by the Hebrew Academy of Montreal say it all? It doesn’t matter how stuffed we are, when it comes to dessert, somehow we always manage to find room to eat just a little bit more.  (Or in some cases, quite a lot more!)  Subtitled “Desserts to Enjoy and Impress,” And Then There Was Cake features a wide array of baked recipes for the novice to the advanced.

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.

No Responses to “Two New Cookbooks To Liven Up Your Holiday Meals”

Comments are closed.

Current Top Story
Graffiti found on a building in the village of Duma.
Arab Infant Killed in Arson ‘Price Tag’ Attack
Latest Sections Stories

We studied his seforim together, we listened to famous cantorial masters and we spoke of his illustrious yichus, his pedigree, dating back to the famous commentator, Rashi.

Singer-Saul-Jay-logo-NEW

Jews who were considered, but not ultimately selected, include Woody Allen, Saul Bellow, David Ben-Gurion, Marc Chagall, Anne Frank, and Barbra Streisand.

Personally I wish that I had a mother like my wife.

What’s the difference between the first and second ten-year-old?

What makes this diary so historically significant is that it is not just the private memoir of Dr. Seidman. Rather, it is a reflection of the suffering of Klal Yisrael at that time.

Rabbi Lau is a world class speaker. When he relates stories, even concentration camp stories, the audience is mesmerized. As we would soon discover, he is in the movie as well.

Each essay, some adapted from lectures Furst prepared for live audiences, begins with several basic questions around a key topic.

For the last several years, four Jewish schools in the Baltimore Jewish community have been expelling students who have not received their vaccinations.

“We can’t wait for session II to begin” said camp director Mrs. Judy Neufeld.

Chabad Chayil wishes all a happy and healthy remainder of summer.

More Articles from Sandy Eller
Food-Talk---Eller-logo

Both books place an emphasis on creativity, finding new and exciting ways to tempt the palate…

Sandy-Eller-Consumer-logo

Search the Internet for innovative barbeque items and you might just be surprised at what you come across.

The Silver Platter has it all: gorgeous photography, oodles of useful tips and, more importantly, incredible recipes that you will find yourself making again and again.

While there are those who insist they need full-color photos to be truly entranced by a recipe, I suggest you get over that particular requirement because the written word here will draw you in and cause you to salivate as you peruse the recipes scattered throughout The Well-Spiced Life (Israel Book Shop).

Blending anything thicker side is generally problematic and more often than not, I wind up dumping everything into a bowl and mixing it by hand.

“One minute I sing a song and they go back in time to their youth.”

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

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.

Printed from: http://www.jewishpress.com/sections/food/recipes/two-new-cookbooks-to-liven-up-your-holiday-meals/2013/09/13/

Scan this QR code to visit this page online: