{"id":54016,"date":"2016-07-05T09:08:37","date_gmt":"2016-07-05T14:08:37","guid":{"rendered":"https:\/\/www.ou.org\/life\/?p=54016"},"modified":"2016-07-06T20:38:06","modified_gmt":"2016-07-07T01:38:06","slug":"kosher-taste","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/kosher-taste\/","title":{"rendered":"New Cookbook Offers Fresh Formula for the Kosher Home"},"content":{"rendered":"

How many cookbooks have you seen with a dedicated mushroom section?<\/p>\n

That’s the kind of innovative thinking Amy Stopnicki put into Kosher Taste<\/em>, the new cookbook from Feldheim Publishers. (Hardcover, 300 pages – $29.99 on Amazon<\/a>)<\/p>\n

With over 100 recipes and color photos, sample menus and more, you’ll find plenty to satisfy any palate.<\/p>\n

Enjoy these sample recipes:<\/p>\n

\"salad\"Baby Arugula and Sweet Potato Salad <\/strong>
\nStatus: pareve
\nYield: serves 6-8<\/p>\n

Plan<\/strong>
\nIf you don\u2019t have sweet potatoes you can replace them with saut\u00e9ed red peppers.<\/p>\n

Salad
\n<\/strong>2 cups cubed and roasted sweet potato
\n2 Belgian endives, cleaned and checked, sliced thinly
\n6 cups baby arugula, cleaned and checked
\n1\u20443 cup dried cranberries
\n\u00bd cup cooked quinoa
\n\u00bd cup chopped roastedcashews<\/p>\n

Dressing<\/strong>
\n\u00bc cup red wine vinegar
\n\u00bc cup extra-virgin olive oil
\n1 teaspoon sugarsalt and pepper to taste
\nFor a sweeter salad add another 2 teaspoons of sugar to the salad dressing.<\/p>\n

Prepare<\/strong>
\n1. In a large mixing bowl, combine all the salad ingredients except cashews.
\n2. In a small jar or cruet, combine all the dressing ingredients.
\n3. Pour dressing over salad and toss well.
\n4. Add cashews and serve.<\/p>\n

Plate<\/strong>
\nThis is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even an elegant dinnerparty. It’s especially nice when served plated individually, topped with the sweet potatoes and cashews.<\/p>\n

 <\/p>\n

\"soup\"Elephant Garlic Soup<\/strong>
\nStatus: dairy or pareve
\nYield: serves 6-8<\/p>\n

Plan<\/strong>
\nElephant garlic falls somewhere between a leek and an onion. While not actually garlic it gives a light, mild flavor that makes this soup perfect every time. This soup is delicious and creamy and may be made pareve by using soy milk or pareve cream. Freezes well.<\/p>\n

Soup<\/strong>
\n2 tablespoons extra-virgin olive oil
\n1 large onion, diced
\n12 cups water
\n3-4 large potatoes, peeled and cut into chunks
\n8-10 cloves elephant garlic, peeled
\n1 tablespoon flour
\n1 cup milk
\nsalt and pepper to taste
\ngreen onions, cleaned and checked, chopped (for garnish)
\nsour cream (for garnish)<\/p>\n

Prepare<\/strong>
\n1. In a large stockpot, heat oil over medium-high heat.
\n2. Add onion and cook until soft.
\n3. Add water, potatoes and garlic and bring to a boil. Simmer for 1 hour, partially covered.
\n4. Blend soup with an immersion blender.
\n5. Combine flour and milk in a separate bowl and blend until smooth. Add to soup.
\n6. Season and continue cooking, partially covered, for 5 minutes before serving.<\/p>\n

Plate<\/strong>
\nThis soup is great served with chopped green onions or a dollop of sour cream. I like to serve it as a first course for Shavuos<\/p>\n

 <\/p>\n

\"chicken\"Mushroom Chicken<\/strong>
\nStatus: meat
\nYield: serves 6-8<\/p>\n

Plan<\/strong>
\nThe sauce for this chicken can be made and stored for later use. It can be kept in the refrigerator for up to a week, or frozen for up to three months. The chicken can be grilled, if you prefer.<\/p>\n

Chicken<\/strong>
\n8 chicken breasts, sliced in half horizontally
\n2 tablespoons canola oil
\nsalt and pepper to season chicken<\/p>\n

Sauce<\/strong>
\n2 tablespoons canola oil
\n1 onion, sliced
\n16 oz. mushrooms, cleaned and checked, sliced
\n\u00bc cup soy sauce
\n\u00bc cup white wine
\n2 tablespoons flour
\n1 cup cold water
\nsalt and pepper to taste<\/p>\n

Prepare<\/strong>
\n1. Preheat oven to 350\u00b0F.
\n2. Coat chicken with oil, salt and pepper.
\n3. Bake for 10 minutes on each side, or until chicken is cooked through.
\n4. To prepare mushroom sauce, heat oil over medium-high heat in a large skillet.
\n5. Saut\u00e9 onions until translucent.
\n6. Add mushrooms and saut\u00e9 for another 5 minutes.
\n7. Add soy sauce and wine, and let reduce for an additional 5 minutes.
\n8. Mix in flour and cold water, adding slowly to mushroom mixture in stages.
\n9. Mix continuously until sauce thickens. Pour over chicken.<\/p>\n

Plate<\/strong>
\nServe this for a weekday or Friday night dinner. Always add sauce directly before serving. It can also be served over your favorite steak or salmon<\/p>\n","protected":false},"excerpt":{"rendered":"

How many cookbooks have you seen with a dedicated mushroom section? That’s the kind of innovative thinking Amy Stopnicki put into Kosher Taste, the new cookbook from Feldheim Publishers. (Hardcover, 300 pages – $29.99 on Amazon) With over 100 recipes and color photos, sample menus and more, you’ll find plenty to satisfy any palate. Enjoy<\/p>\n","protected":false},"author":730,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-54016","post","type-post","status-publish","format-standard","hentry","category-food"],"yoast_head":"\nNew Cookbook Offers Fresh Formula for the Kosher Home - OU Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/kosher-taste\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"New Cookbook Offers Fresh Formula for the Kosher Home - OU Life\" \/>\n<meta property=\"og:description\" content=\"How many cookbooks have you seen with a dedicated mushroom section? That’s the kind of innovative thinking Amy Stopnicki put into Kosher Taste, the new cookbook from Feldheim Publishers. (Hardcover, 300 pages – $29.99 on Amazon) With over 100 recipes and color photos, sample menus and more, you’ll find plenty to satisfy any palate. 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