![\"Joy](\"https:\/\/www.ou.org\/life\/files\/Joy-of-Kosher-Cookbook-by-Jamie-Geller-242x300.jpg\")
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My new Joy of Kosher<\/em> cookbook will be available on October 15th<\/sup>. The whole idea of this book is that we don\u2019t have to compartmentalize our cooking brains into \u201cEveryday\u201d and \u201cHoliday.\u201d We can build bridges. I take those fave recipes of mine and show you how to dress them up as a tantalizing, elegant dish worthy of entertaining or dress them down for Wednesday night din din. And we\u2019re not talking about boring \u201ckid food.\u201d<\/p>\n More than that, this book is a book about life, my life. Literally. I ripped pages out of my diary and swiped pictures of my family and put them into this book. Nearly 400 pages of food, family, life and love.<\/p>\n This book is my most deeply felt, heart-baring, honest collection of recipes and stories. I cook the way I do because of who I am: my background (didn\u2019t grow up kosher); my journey (pampered kid, TV producer, workaholic); my evolving story (becoming religious); my mom (allergic to the kitchen but my biggest fan); my husband (a kitchen natural with an incredible sense of humor); my grandparents (gourmet chefs who loved us to pieces with food instead of words); my kids (my absolute life and the inexplicable cause of all those happy tears); and, of course, my kitchen (so I don\u2019t have a dishwasher yet, I\u2019ll manage).<\/p>\n This book is where all that love, life and laughter converge. Not to mention the food. Mmm, that fabulous food. It\u2019s one, precious, happy, deliciously big book. ENJOY! I wrote it with every fiber of my being for you \u2013 yes you!<\/p>\n Here are two recipes that you can taste at the party and then go home and make them yourselves.<\/p>\n 6 to 8 servings<\/p>\n Originally from Argentina, chimichurri is a popular herb sauce used across Latin cooking.\u00a0<\/i>Basic \u201cgreen\u201d chimichurri is made from parsley, garlic, olive oil, oregano, and white\u00a0<\/i>or red vinegar. Tweak the sauce to your liking with some additional flavorings, such as\u00a0<\/i>cilantro, paprika, cumin, thyme, and lemon. It\u2019s traditionally served with grilled meat,\u00a0<\/i>but I also like it with white-fleshed fish or chicken, or by the spoonful. You know me by\u00a0<\/i>now, so you can\u2019t be surprised.<\/i><\/p>\n Chimichurri<\/span>:<\/b><\/p>\n Variation<\/span>:<\/strong> I use a lot of dried herbs because in a kosher kitchen, fresh herbs and some vegetables must be\u00a0stringently checked for infestations. Most kosher supermarkets offer washed and checked parsley,\u00a0so I use it often throughout the book. If you want to check your own oregano, you can omit the\u00a0dried oregano from the sauce, use . cup fresh oregano leaves instead, and reduce the amount of fresh parsley to 1 cup.<\/p>\n Quick Tip<\/span>:\u00a0<\/strong>If you\u2019re not serving the brisket immediately but want to slice it, store it in the fridge, and rewarm it later, add 1 cup water and one 8-oz.\u00a0can tomato sauce and double the beef broth to 2 cups\u00a0and vinegar to . cup before baking so you will have a sauce to submerge your sliced brisket in.<\/p>\n Shred the meat and toss with chimichurri and 2 cups cooked rice. Serve with warmed\u00a0flour tortillas.<\/p>\n 9 servings<\/p>\n When we\u2019re feeling naughty, Hubby and I sneak out to the local bagel shop and order\u00a0<\/i>eggs sunny-side up, hash browns well done, fresh buttered croissants, and a hot corn\u00a0<\/i>muffin slathered in butter to share. We\u2019re splitting the corn muffin \u2019cause we\u2019re also splitting\u00a0<\/i>a chocolate chip muffin or a fresh-baked jumbo black and white cookie. This is a\u00a0<\/i>scene for cagey negotiations, folks. He likes both the black <\/i>and white frosting, me only\u00a0<\/i>the white. So you\u2019d think he\u2019d be a gentleman, and a prince, and a mensch and offer me\u00a0<\/i>the whole white part. But no . . . well, sometimes he does, on my birthday.\u00a0<\/i>I love making this homemade cornbread and eating a warm slice with a giant <\/i>shmear\u00a0of salted butter.<\/i><\/p>\n <\/p>\n JoyofKosher.com<\/i> with Jamie Geller is the No. 1\u00a0<\/i>kosher food and recipe website<\/i>, featuring more than 6,000 recipes from Geller, kosher chefs, food bloggers and community members. The <\/i>award-winning companion print magazine<\/i>, published bimonthly, is revolutionizing the way people think about kosher food. Watch Jamie’s new food and travel show <\/i>Joy of Israel with Jamie Geller<\/i> and help bring the beauty of Israel to the world. <\/i>Order<\/i> Jamie’s NEW highly anticipated cookbook <\/i>Joy of Kosher: Fast, Fresh Family Recipes<\/i> (William Morrow\/HarperCollins) for over 200 recipes Dressed Up for Entertaining and Dressed Down for Everyday.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":" Please enjoy this special excerpt from Jamie Geller’s newest cookbook, “Joy of Kosher.”<\/p>\n","protected":false},"author":399,"featured_media":56439,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[21,7,8],"tags":[],"class_list":["post-33721","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-food","category-recipes"],"yoast_head":"\n
\nArgentinean Brisket with Chimichurri<\/b><\/span><\/h3>\n
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Brisket<\/b><\/span>:<\/b><\/h4>\n
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Pulled Argentinean Brisket and Rice<\/b><\/span><\/h4>\n
\nEasy Scallion Cornbread<\/b><\/span><\/h3>\n
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Variations<\/u><\/b>:<\/b><\/span><\/h4>\n
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