The Modern Jewish Table: 100 Kosher Recipes from around the Globe
232
The Modern Jewish Table: 100 Kosher Recipes from around the Globe
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Overview
The Modern Jewish Table is the new, essential kosher cookbook for every Jewish home, whether you are a reluctant cook or a dedicated balabusta. Bringing their fun, upbeat, and infectious brand of energy to the kitchen, self-proclaimed Jewish Princesses Tracey Fine and Georgie Tarn don their high heels and aprons to revamp the kosher kitchen and raise the culinary bar. It’s no longer just chopped liver, chicken soup, and matzo bread; instead, learn to make Mock Chopped Liver, Sephardi Saffron Chicken Soup, and Princess Pitta Bread!
Writing from the point of view of the average home cook, the Jewish Princesses dish out their witty know-how and inspire amateur cooks to create simple and hip recipes, with all the short cuts included, even as they entice “professional” home cooks to revitalize traditional Jewish fare with uniquely global flavors. Learn to make delightful pareve desserts and meals fit for a Passover feast, as well as:
• Street Food Gefilte Fish Bites
• Crème Fraiche Vegetable Latkes
• Cohen-Tucky Baked Chicken
• Princess Pad Thai
• Kunafa Middle Eastern Cheese Cake
• Cuban Sweet Corn Soufflé, and more!
Complete with stunning photography, outrageous tips, and a dash of chutzpah, The Modern Jewish Table introduces innovative dishes that will soon become Jewish traditions for the future.
Product Details
| ISBN-13: | 9781510717190 |
|---|---|
| Publisher: | Skyhorse |
| Publication date: | 08/15/2017 |
| Sold by: | SIMON & SCHUSTER |
| Format: | eBook |
| Pages: | 232 |
| File size: | 16 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Tracey Fine and Georgie Tarn are the Thelma and Louise of kosher cooking. In 2005, they created their brand, the Jewish Princesses (TheJewishPrincesses.com), to promote Jewish food and lifestyle in the style of Sex in the City meets Desperate Housewives. They have published three books and have appeared in major magazines, websites, and television and radio shows. They live in London, the United Kingdom.
Read an Excerpt
CHAPTER 1
SMALL PLATES
ASPARAGUS WITH HOLLANDAISE SAUCE CHINESE CHICKEN SESAME TOAST EGGPLANT GYOZA POT STICKERS FALAFEL JEWSHI JAPANESE GEFILTE FISH MAGICAL MUSHROOMS MINI EMPANADAS MIDDLE EASTERN MEATBALLS PRINCESS PITA (GREAT FOR PASSOVER)
STUFFED CONCHIGLIONI
Small plates give your guests a flavor of what's to come — a Premier Princess Production. They invite them to start conversing, discussing their favorite subject, food. Who needs a waitress? Before you know it, they will be helping themselves. Small plate service is particularly useful when you have guests who don't know each other well. As they pass around small, scrumptious plates of food, they will start sharing and caring about each other, and you never know, you might make a shidduch.
Why go for a bowl of chips when you can offer a selection of dishes that even the most discerning guest cannot say no to? By creating an assortment of fabulous foods, you will have something to keep them going before they sit down to a menu of main courses, side dishes, desserts, and chocolates (in case they are still hungry).
When creating our small plates, we take inspiration from cultures around the world, turning to tapas, meze, and antipasti, serving up small dishes that still offer big tastes. Who says small can't be mighty?
Small plates don't need to be made just for dinner parties; they are multifunctional. A few dishes can be used for different occasions — lunches, girly get-togethers, canapé parties, baby blessings, etc. By simply replacing one hors d'oeuvre with a variety of small dishes, you instantly put the "party" into dinner party.
Just because something is small doesn't mean it isn't wonderful, a bit like us! We love fusion, mixing a little bit of this with a little bit of that (Prada and Chanel work beautifully together), and you never know what you can invent, even a new culinary term like Jewshi. Choose from chopped herring, egg, onion, or even gefilte fish, and wrap in rice and nori (seaweed) to create a sushi simcha special, a macher maki to impress your guests.
You just need a little imagination and some delicious ingredients. Don't worry about any extra work involved — these recipes are so quick, easy, and economical that your posh nosh will easily become part of your culinary repertoire, and your dinner parties will become the talk of the town.
ASPARAGUS WITH HOLLANDAISE SAUCE
SERVES 8
* * *
Don't be frightened, fellow Princesses, of this culinary classic — this hollandaise will amaze. You can make it prior to the event and slowly heat over a bain-marie when you wish to use.
Hollandaise is a marvelous accompaniment to poached salmon.
If you don't like asparagus and are looking for an alternative, roasted zucchini sticks are simply sensational.
Ingredients
Asparagus
Hollandaise Sauce
2/3 cup softened unsalted butter
4 medium egg yolks
2 tablespoons of lime juice Rock salt
Method
Asparagus
For perfect asparagus, choose those that are in season. Trim the stalks, and for a restaurant look, peel the bottom of the asparagus a third of the way up.
Place in boiling, salted water and cover for 3–6 minutes.
To check that the asparagus is ready, i.e. al dente, place a fork in the stalk of one to make sure it is tender.
Drain. If not using straight away, place in an ice bath to keep its color. When cold, remove and dry with kitchen towels.
Season the asparagus with salt and black pepper.
Hollandaise Sauce
In a bain-marie (a heated saucepan of water with heatproof bowl resting on top that does not touch the water), melt the butter in the heatproof bowl until clarified. Turn down the heat.
In a separate bowl, whisk together egg yolks, lime juice, and salt until light and fluffy.
Keep the butter in the bain-marie so it stays warm, then slowly add it to the egg mixture, which is in a separate bowl, a ladle at a time. Keep whisking like your life depends upon it (this is a great arm workout). Each time a ladleful of the butter is absorbed into the egg mixture, add another until the butter has all been used up.
Place the hollandaise sauce back in the bain-marie. On very low heat, continue whisking until the mixture has thickened. This won't take very long, and suddenly you will have created the Princess Perfect Hollandaise.
Don't forget to season to taste.
CHINESE CHICKEN SESAME TOAST
MAKES 48 (IF MAKING TRIANGLES)
* * *
So sesame, so good, so easy.
Ingredients
9 oz minced chicken
1 large egg white
2 teaspoons soy sauce
¼ teaspoon garlic puree
½teaspoon five-spice powder Black pepper
6 slices white bread, crusts removed
1 tablespoon sesame seeds Sweet chili sauce, to serve
Method
Mix chicken, egg white, soy sauce, garlic puree, five-spice powder, and black pepper to taste. Using a hand blender, blitz the ingredients to make a paste.
Take a slice of bread and spread the paste evenly over the top, edge to edge.
Scatter the sesame seeds on a plate. Turn the bread, paste side down, onto the seeds to get an even coating.
With a sharp knife, cut into squares, triangles, slices, or however you like.
Heat oil in a frying pan. When hot, cook the slices for approximately 3 minutes, turning halfway through cooking, until golden brown on both sides. Place on kitchen towel to remove excess oil.
Serve with sweet chili sauce on the side.
EGGPLANT GYOZA POT STICKERS
MAKES 18
* * *
The Japanese alternative to kreplach. Delicious when dipped into sweet chili sauce.
Ingredients
1 large eggplant, skin removed and diced finely
2 tablespoons olive oil, for frying eggplant Salt Black Pepper
2 teaspoons mirin
18 wheat dumpling wrappers
1 tablespoon olive oil, for coating frying pan
Method
Fry the eggplant in olive oil until brown. Season with salt and pepper. Place in a bowl and stir in mirin.
Place a teaspoon of eggplant in the middle of a wrapper. Fold the pastry into a half moon shape and stick the edges together with water. With your forefinger and thumb, pinch the outside of the pastry along the rim.
Coat a frying pan with olive oil and heat. Place the gyoza pot stickers with the flat edge on the pan. Fry and turn until both sides are brown.
Take a couple of tablespoons of water and sprinkle over the gyoza pot stickers. Quickly place a lid on the frying pan, and allow to steam for a couple of minutes until the pot stickers have puffed up.
FALAFEL
MAKES APPROXIMATELY 55 MINI BALLS
* * *
Every Princess should try this recipe. There is nothing like eating these homemade unless you are on Dizengoff Street in Tel Aviv.
Ingredients
5½ cups drained, canned chickpeas, rinsed
1 large onion, diced
1 tablespoon garlic puree
1 teaspoon ground cilantro
1 teaspoon turmeric
1 teaspoon ginger puree
1 oz flat leaf parsley, chopped
1 tablespoon cilantro, chopped
¼ cup toasted pine nuts (toast in a dry frying pan)
11/3 cup self-rising flour
2 tablespoons olive oil
1 lemon rind grated
½ lemon juice Salt Black pepper Vegetable oil, for frying
1 cup self-rising flour (leveled), for rolling
Method
In a food processor, mix together all the ingredients except the vegetable oil and self-rising flour. You will need plenty of salt, so check the seasoning. Blend the ingredients until you achieve a coarse consistency
Heat vegetable oil in a shallow frying pan. Grab a teaspoon of mixture and form a ball with damp hands. Roll in the flour and fry in hot oil until golden on each side, approximately 7–10 minutes in total.
Lay on kitchen paper to remove any excess oil.
JEWSHI JAPANESE GEFILTE FISH
SERVES 4 AS A STARTER OR 12 AS CANAPÉS
* * *
Gefilte fusion is a great new specialty Jewshi dish.
Ingredients
Gefilte Fish
1 lb minced white fish (a mix of haddock, whiting, and bream; you can get this from your fishmonger)
1 large onion, grated
1 large carrot, grated
½ cup fine matzo meal
2 medium eggs
1 tablespoon superfine sugar
1 teaspoon table salt Black pepper
1 teaspoon dried parsley
Toppings
Chrain (horseradish with beet, available in kosher delicatessens or online)
1 tablespoon toasted sesame seeds (pan-fry dry, and they will soon turn golden)
Japanese ginger (available in Japanese supermarkets)
Method
Mix all ingredients for the gefilte fish in a large bowl and leave for a few minutes to set.
Take a large piece of cling wrap (check that it's safe for cooking with) and place the gefilte fish mix on top. Roll the gefilte fish into a long, even sausage shape and wrap up with the cling wrap, twisting the edges so the fish is completely sealed.
Place the gefilte fish in a large shallow saucepan filled with water. Bring to boil, then simmer for 20 minutes with the lid on.
Remove from the water and leave to cool. Refrigerate.
When ready to serve, remove the cling wrap and cut into 12 even pieces (we use an electric carving knife). Place each piece on a serving plate. Add a teaspoon of chrain in the center.
Sprinkle sesame seeds over the fish and garnish with ginger.
MAGICAL MUSHROOMS
MAKES 8
* * *
Stuffed mushrooms are simply sensational.
Ingredients
8 large flat chestnut mushrooms
2/3 cup of full-fat cream cheese
4 tablespoons of crème fraîche
1 red chili finely diced
½ teaspoon garlic puree
1 handful flat leaf parsley, chopped
1 handful fresh basil, chopped Salt Black pepper
3 slices of bread, made into breadcrumbs (Put day-old bread of choice in a blender and chop to make breadcrumbs; you can also buy ready-made)
1½ cups grated mozzarella
Method
Preheat oven to 350ºF / 180ºC.
Wrap each mushroom in silver foil. Bake for 30 minutes. Remove from foil, draining any excess liquid.
Mix together all other ingredients except breadcrumbs and mozzarella, seasoning with salt and black pepper, to make a cream cheese mixture.
In a separate bowl, mix together breadcrumbs and mozzarella.
Fill each mushroom with the cream cheese mixture. Top with the breadcrumb mixture and a little extra salt and black pepper.
Bake for 10–15 minutes until golden brown.
MINI EMPANADAS
MAKES APPROXIMATELY 35
* * *
If you don't want to use all of these delicious pastries at once, leave a batch uncooked and open freeze them (this means freezing uncovered; once the empanadas are frozen, you can cover or place in a plastic box in the freezer). When you have guests over, simply take them straight from the freezer and heat them in the oven for approximately 30 minutes or until golden brown. For a vegetarian option, just leave out the kabanos.
Ingredients
4 tablespoons olive oil
1 sweet potato, peeled and finely diced
1 clove garlic, crushed
1 onion, diced
1 small eggplant, finely diced and sliced
3 mini kabanos, finely diced
1 small yellow bell pepper, finely diced
½ teaspoon sweet paprika
1 tablespoon balsamic vinegar Salt Black pepper
2 puff pastry sheets (1½ lb total)
Flour, to dust Cookie cutter, approximately 3 inches in diameter
2 large eggs, lightly whisked
Method
Heat olive oil in a pan. Fry the sweet potato. Add the crushed garlic. When the sweet potato begins to soften, add the onions, eggplant, kabanos, and bell pepper. Heat olive oil in a pan. Fry the sweet potato. Add the crushed garlic.
Add the paprika, balsamic vinegar, salt, and pepper. Continue to stir until all the vegetables soften. Transfer the ingredients to another dish and leave to cool.
Preheat the oven to 350ºF / 180ºC.
Lay out the pastry sheet on a floured board and cut out circles with your cookie cutter. Roll any leftover pastry out again, and cut. In total, you should make approximately 18 empanadas from one sheet of pastry. Repeat the whole process with the second sheet.
Brush the perimeter of each pastry circle with egg wash. In the center of each pastry, place a heaped teaspoon of the vegetable mixture. Take one side of the pastry and close over the mixture to form a half crescent, pressing the edges down and crimping with your fingers.
Line a baking tray with parchment paper. Place the mini empanadas on the baking tray, then dip a pastry brush into the whisked egg and spread over the top of the empanadas. This gives them a beautiful shine.
Bake for approximately 20–25 minutes until the pastry is golden brown.
MIDDLE EASTERN MEATBALLS
MAKES APPROXIMATELY 40
* * *
Serve in warm pita with fried onions and humus, you will be transported to the old city of Jerusalem — you wouldn't even need a magic carpet.
Ingredients
1½ lb lean beef, minced
1 large egg
1 teaspoon dried parsley
1 teaspoon dried turmeric
1 teaspoon dried cumin
1 teaspoon dried cilantro
1 teaspoon sumac
½ teaspoon garlic puree paste Grated lemon rind
1 tablespoon medium matzo meal Salt Black pepper
Method
Mix all the ingredients in a large bowl.
Take a teaspoon of mixture and, with wet hands, shape into a small ball. Place on a flat-rimmed tray lined with baking parchment. Open freeze (uncovered) for a minimum of 30 minutes.
Once frozen, place in an airtight container and put back in the freezer, covered, until ready to use, or remove and place on a lined baking tray and bake in a preheated oven at 350ºF / 180ºC for approximately 15–20 minutes until cooked all the way through.
PRINCESS PITA (GREAT FOR PASSOVER)
MAKES 12
* * *
Perfect for those Passover lunches — layer up with smoked salmon, egg salad or a variety of different toppings. Just use your imagination, and think of this is your own pita bar. It can be eaten hot or cold, and store in the refrigerator.
Ingredients
½ lb boiled mashed potatoes (approximately 3 potatoes suitable for mashing; use a potato ricer)
1 teaspoon dried parsley
2 large eggs
11/3 cups medium matzo meal Salt Black pepper
2 tablespoons potato flour Vegetable oil, for frying
Method
Leave the mashed potatoes until they are completely cool, before use.
Add the parsley, eggs, and matzo meal to the mashed potatoes and mix together. Season with salt and pepper to taste.
Cover your hands with potato flour. Take a tablespoon of the mixture and, using your hands, pat until flat to resemble a small pita bread.
Pour a thin layer of oil in a frying pan. Fry in the oil until golden on each side, turning halfway through. Place on kitchen towels to remove any excess grease.
STUFFED CONCHIGLIONI
SERVES 8
* * *
A great dish that can easily be made ahead of time. If doing so, just refrigerate the conchiglioni after you have stuffed the shells, and when ready to use heat for 15 minutes in a hot oven. Serve the conchiglioni preferably with a red serviette to follow the Italian theme and to stop you staining your new Italian Dolce & Gabana dress.
Ingredients
8½ oz conchiglioni (20 large pasta shells dried)
1 tablespoon olive oil, for cooking the pasta
4 tablespoons olive oil, for frying (plus extra to drizzle)
2 sweet shallots, finely diced
1 eggplant, finely diced
1 teaspoon of dried oregano Salt Black pepper
2 oz small tomatoes, diced
1 cup mozzarella, diced into small pieces
8 fresh basil leaves
Method
Preheat oven to 350ºF / 180ºC.
Place the conchiglioni in a saucepan of salted boiling water with 1 tablespoon olive oil, and cook for approximately 15 minutes until al dente. You need 16 perfect shells, but cook 20 in case any split. Drain and leave to one side.
Heat olive oil in a large frying pan, add the diced shallots, and sweat.
Add eggplant and oregano, season with salt and black pepper, and fry until soft.
Take off the heat and mix in the diced tomatoes.
Take a tablespoon of the mixture and place in each shell, along with a few pieces of diced mozzarella. In an oven-proof dish, top each shell with half a basil leaf. Drizzle with more olive oil, and season with salt and black pepper.
Bake in the oven for approximately 15 minutes.
CHAPTER 2SENSATIONAL SOUP
ASPARAGUS & CAULIFLOWER VISCHYSSOISE CANNELLINI BEAN TOMATO SOUP LENTIL SOUP QUINOA VEGETABLE MINESTRONE RED CABBAGE, BEET & APPLE BORSCHT SEPHARDI SAFFRON CHICKEN SOUP WITH FRAGRANT MATZO BALLS SWEETCORN CHOWDER VIETNAMESE VEGETARIAN PHO SOUP YEMENITE MEAT SOUP WATERCRESS SOUP
There are many areas of cooking that can be technically challenging, and for some, it's just stepping through the kitchen door. Rather like the thought of going to the gym, it's not always on the top of one's to-do list. But we assure you, once you get in there and the work is done, you will be filled with a wonderful sense of satisfaction — and you'll simply love the results. However, just like working out, there is no point starting out by running the marathon, as you won't get very far. What you need is some training to understand the fundamentals.
Soup is an ideal starting point — not only can it be served as the start to a meal, it can make a lovely lunch or a meal in a mug; it's quick to make and economical on your Princess Pocket; and if you make too much, most soups freeze fabulously. Unlike a pastry that doesn't puff, a custard that curdles, or a sauce that splits, it is very rare to sink a soup.
(Continues…)
Excerpted from "The Modern Jewish Table"
by .
Copyright © 2017 Tracey Fine and Georgie Tarn.
Excerpted by permission of Skyhorse Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
DEDICATION,
INTRODUCTION,
WHAT TYPE OF COOK ARE YOU?,
SETTING YOUR TABLE,
OUR GADGET GIFT LIST,
SMALL PLATES,
SENSATIONAL SOUP,
SALADS — GO GREEN,
FISH WITH NO FINGERS,
MEAT THE MAIN EVENT,
VEG OUT,
VIP "VERY IMPORTANT PAREVE" DESSERTS,
CAKE—A SLICE OF HEAVEN,
COOKIES & TINY TREATS THAT TAKE THE BISCUIT,
COUTURE CHOCOLATE,
EPILOGUE,
ABOUT THE AUTHORS,
ACKNOWLEDGMENTS,
CONVERSION CHARTS,
INDEX,