Join Susie at the Kosher Food & Wine Experience

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Susie will be meeting fans and autographing cookbooks at one of the most popular gourmet kosher events of the year.

Kosher Food & Wine Experience

Chelsea Piers, Pier 60

Manhattan NY

Tues Feb 22 6:30-10:00pm

Features high-end kosher wines from around the world and sample fare from top kosher NYC restaurants!  A special discount is extended to Susie’s friends here.  Click through to the KFWE2011 site and use KBD as the promo code to save $15 of the price of your ticket!

Veggie Corn Fritters

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Among the many festive elements of Chanukah is the custom of eating special foods, some fried in oil and some dairy-based.  Susie has two great recommendation for you to taste test, both from her latest cookbook, Kosher By Design Teens and 20-Somethings.  Another – Pasta Quattro Formaggio – was posted last week. Enjoy them!

One of the wonderful things about Chanukah is that you have eight nights to share these yummy recipes with family and friends!

This recipe has a parve option, but some of the cornbread/muffin mixes are dairy, so shop carefully. Also, they vary in size, so you may need 2 packs; just make sure you have at least 10 ounces of mix before you begin the recipe.

1  small zucchini, with skin, cut into 1/4-inch pieces

1  cup broccoli florets

1  cup cauliflower florets

water as needed

1  large egg

1  cup milk or plain unsweetened soy milk

1  tablespoon canola oil

1⁄2  teaspoon fine sea salt

2  cups dry cornbread mix

2  tablespoons all-purpose flour

canola oil for frying

jarred marinara sauce, warmed, for dipping

1.  Place the zucchini into a 2-cup measuring cup. Break the broccoli and cauliflower florets into tiny florets, cutting away the thicker stem parts.

2.  Add enough of the tiny broccoli and cauliflower florets to the zucchini to make 2 cups. Place into a microwave-safe bowl. Cover with water. Microwave on high for 4 minutes, until the vegetables are soft. Drain and set aside.

3.  In a medium bowl, whisk the egg, milk, tablespoon canola oil, and salt. With a silicone spatula, stir in the cornbread mix and stir until a smooth batter forms.

4.  Sprinkle the flour over the drained cooked vegetables. This will keep them from sinking to the bottom. Mix vegetables into the batter, using your spatula to distribute them evenly.

5.  Heat 1⁄2-inch canola oil in a large skillet over medium heat. You will know the oil is ready when you drop a tiny amount of batter into the pan and it sizzles. If it sizzles too vigorously, turn the heat down. Use a 1⁄4-cup measuring cup to add the batter to the pan; do not crowd. Depending on the size of your skillet, work with 3–4 fritters at a time. Use a metal spatula to flatten each fritter as the batter hits the pan. Fry for 2–3 minutes per side, until golden brown. When flipping the fritters, flip away from your body to prevent splattering yourself with hot oil.

6.  Drain on paper towels. Serve with warm marinara sauce.

Yields 10 fritters

Pasta Quattro Formaggio

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Among the many festive elements of Chanukah is the custom of eating special foods, some fried in oil and some dairy-based.  Susie has two great recommendation for you to taste test, both from her latest cookbook, Kosher By Design Teens and 20-Somethings.  We’ll share another – Veggie Corn Fritters – early next week. Enjoy them!

One of the wonderful things about Chanukah is that you have eight nights to share these yummy recipes with family and friends!

Pasta Quattro Formaggio means “pasta with 4 cheeses” in Italian and it is an absolutely incredible, creamy, rich sauce. For a tangier sauce, you can substitute blue cheese crumbles for the mascarpone, which is a sweet Italian cheese available kosher in most regular supermarkets. It is creamy and comes in a tub.

This dish needs to be eaten as soon as the sauce hits the pasta. If you are cooking in advance, cook your pasta until al dente, rinse with very cold water to stop the cooking, and toss it with a little olive oil. Before serving, bring a pot of water to a boil, dunk the pasta for 5 seconds and drain. To make the sauce in advance, cook it completely then allow to cool. When ready to use, heat 2 tablespoons water in a pot on very low heat. Add the sauce and whisk over the low heat until warm, making sure the bottom does not scorch.

1  pound penne pasta

water as needed

kosher salt or coarse sea salt

2 1/2 cups milk

1  cup mascarpone cheese

2  tablespoons all-purpose flour

1/8 teaspoon ground nutmeg

1/2 cup grated Romano cheese

1/2 cup grated Parmesan cheese

1/8 teaspoon ground white pepper

1/8 teaspoon fine sea salt

1  cup shredded mozzarella

1. Cook the pasta in a large pot of salted, rapidly boiling water according to the package instructions, until al dente. Drain and rinse under cold water to stop the cooking process. Transfer to large serving bowl.

2. Meanwhile, pour the milk, mascarpone, flour, and nutmeg into a medium pot. Whisking the whole time for 8 minutes, cook over medium heat until thick enough to coat a wooden spoon. To test, stir the sauce with a wooden spoon and lift the spoon out of the sauce. Drag your finger down the center of the spoon; the line will remain if the sauce is thick enough.

3. Add the Romano and Parmesan cheeses. Whisk for another 2 minutes. Add the white pepper, salt, and mozzarella. Whisk until the sauce is smooth and the cheeses are melted. Pour over the pasta; toss to coat.

  • Yields 10 servings

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Order your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Food safety and you

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A few simple tips can help ensure everything you prepare stays fresh and healthy.

  • Thoroughly wash your hands with soap and water before and after handling foods.
  • Wash all fruits and veggies.
  • Wear disposable gloves when handling raw meat, poultry, or fish. Keep their juices away from other foods.
  • Cook poultry and meat until they are done. Poultry should not be pink when cut into. Use a thermometer if in doubt. Ground meats should be cooked to 160˚F minimum and poultry to 165˚F.
  • Wash the tops of cans before opening.
  • Thaw frozen foods in the refrigerator or microwave, not for long periods on the counter.
  • Don’t leave food out too long at room temperature or bacteria will grow.
  • Buy a thermometer for your refrigerator and make sure the temperature stays at or under 40˚F to keep food safe. A freezer should be set at zero degrees or below.
  • Use cooked leftovers within four days.
  • Have a fire extinguisher handy in case of flare-ups and be sure you are familiar with how to use it.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

A few notes on ingredients

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Always use unsalted butter in sticks. Salt is added to butter topreserve freshness. Use unsalted for the cleanest, freshest flavor. This way you can control the amount of salt added to your recipes.

Unless otherwise stated, eggs are always size large. They do vary involume and recipes can be affected if you use jumbo or other sizes.

Measure liquids in liquid measuring cups and dry in dry measuring cups.The volume of wet and dry ingredients differs, requiring separate measuring cups for accuracy. Using a liquid measure for dry ingredients and vice versa may alter the outcome of a recipe, especially in baking, where ingredients mix in a precise chemical way.

For better taste and texture, I use fine sea salt, coarse sea salt, or kosher salt, rather than table salt. The recipes specify which kind to use.

Low-fat versions of cheeses, milk, or sour cream may be substituted, except where specified. Sometimes the higher-fat version is needed for taste, texture, or meltability.

In recipes that call for chocolate, always use good-quality bars that you would enjoy eating. Chocolate chips were designed to hold their shape, so they are not ideal for melting. Make sure you use good-quality chips as well, made from real chocolate, not just chocolate flavoring.
kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Spicy Carrot Sticks

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I have always been a fan of roasting any vegetable to caramelize its natural sugars. This fantastic side dish goes a step further by adding a spicy kick that makes these carrots addictive.

6 large carrots, peeled, ends trimmed

1 egg white from a large egg

3 tablespoons olive oil

1 tablespoon water

1½ teaspoons garlic powder

1½ teaspoons ground cumin

1½ teaspoons sugar

½ teaspoon paprika

¼ teaspoon ground white pepper

1 teaspoon coarse sea salt or kosher salt

1. Preheat oven to 450˚F. Cover a jelly roll pan with parchment paper. Set aside.

2. Cut each carrot in half to make 2 (3–4 inch) pieces.

3. Cut each carrot half in half lengthwise. With the cut-side down on the cutting board, cut each half into 3 equal strips.

4. Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy.

5. In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar,paprika, and white pepper.

6. Place the carrot sticks into the beaten egg; toss the egg white.

7. Stir the carrots into the spice mixture. Arrange in a single layer on a prepared pan. Sprinkle with the salt.

8. Roast, uncovered, for 20 minutes.

9. Transfer to a serving plate or bowl.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Shop your cookbook to plan menus

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Cooking your own food is the surest and healthiest way to develop good eating habits. Fast food may be convenient and tasty, but even with healthier menu choices, fast foods still contain high salt and fat content. By making your own food, you control portion size and ingredients.
Plan your meals carefully. There is room in a healthy diet for all foods, just not all at once. If you eat a less-healthy choice for lunch, balance your diet with a healthier dinner.
Coming home starving to an empty fridge usually leads to unhealthy selections and grabbing whatever’s around. If you plan your menus in advance, you can make sure you have ingredients on hand. You can balance the types of foods you need in a day and make sure you are ready to cook them.
Eating a variety of foods throughout the day plays a big role in leading a healthier diet.
At breakfast, try throwing berries into a bowl of whole-grain cereal.
Combine frozen and/or fresh fruit with some yogurt in a blender and start your day with a nourishing smoothie.
For lunch, add some chopped or cut-up veggies into a salad or a scoop of tuna or egg salad for a more filling meal.
Pack a small bag of nuts and seeds to carry you through a midday munchie craving.
Start dinner with a vegetable-based soup; it will fillyou up and help get some of the vital servings of veggiesinto your diet.
Portion size is the key. Try to follow the half-plate guide: Divide your plate in half. Fill one side with veggies, fruit, or salad and the other half with your protein, grains,and any side dish.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Southwest Rotisserie Chicken Wraps

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Give your boring leftovers new life! This dish is a great way to up leftover chicken, but it is yummy enough that I have even made a fresh roasted chicken to use in this recipe.

1 whole rotisserie chicken, skin discarded, meat shredded with 2 forks
¾ cup canned black beans, drained and rinsed
1 (8.75-ounce) can whole kernel yellow corn, drained, or 1 cup frozen corn kernels, defrosted
½ small red onion, peeled, very finely chopped (about ½ cup)
½ cup fresh cilantro, stems discarded, leaves chopped
½ cup favorite bottled barbecue sauce, such as KC Masterpiece®
2 tablespoons low-fat mayonnaise
2 tablespoons parve sour cream, such as Tofutti brand Sour Supreme®
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
6 (10-inch) flour tortillas
1 head Boston lettuce, leaves chopped (about 6 cups, loosely packed)
3 plum tomatoes, halved, seeded, cut into ¼-inch dice

1. In a medium bowl, toss the shredded chicken, beans, corn, red onion, and cilantro. Set aside.

2. In a separate bowl, whisk the barbecue sauce, mayonnaise, parve sourcream, salt, and pepper. Pour the sauce over the chicken mixture and stir to mix well.

3. The tortillas are easier to roll when they are warm, so heat each one for about 10 seconds in the microwave. Lay the tortillas flat on a work surface. Top with lettuce and tomatoes. Pile on 1 cup of the chicken mixture.

4. Roll and serve.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Creamy Gnocchi Pesto Salad

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Gnocchi are starchy Italian dumplings usually made from potatoes. I was so excited to see prepared kosher gnocchi in the pasta aisle. It cooks up in minutes and can be served with any sauce. This pesto sauce is great hot if you want to serve it as a main dish, but it is just as nice over the gnocchi at room temperature and served as a pasta salad.

water as needed
small handful kosher salt or coarse sea salt
3 tablespoons canola oil
1 tablespoon parve chicken consommé powder
2 pounds store-bought gnocchi (usually 2 packages)
4 cloves fresh garlic, chopped
2 cups fresh basil leaves, packed, about 2 ounces, stems discarded, chopped
½ cup pine nuts, plus additional for garnish
1 tablespoon low-fat mayonnaise
juice of ½ lemon
¼ teaspoon fine sea salt
½ cup good-quality extra virgin olive oil
1 plum tomato, seeded

1. Fill a large pot with water. Add salt, canola oil, and consommé powder. Whisk to dissolve. Bring to a boil. Add the gnocchi and cook for 3–4 minutes or until they rise to the top.

2. Remove ¼ cup of the cooking water and set it aside. Drain and rinse the gnocchi in very cold water. Place into serving bowl and set aside.

3. Into a quart-sized container, place the chopped garlic, basil, pine nuts, reserved cooking water, mayonnaise, lemon juice, and salt. Using an immersion blender, purée until smooth. This can also be done in a food processor fitted with a metal “S” blade. With the motor running, slowly drizzle in the olive oil. Scrape down the sides of the bowl or container and pulse 2–3 more times.

4. Toss the pesto over the gnocchi. Sprinkle with tomato and cheese, if using. Garnish with a handful of whole pine nuts.
kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Turkey Sliders

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turkey sliders recipe, kosher by design, teens and 20-somethings, susie fishbein

Here’s something quick, good, and good for you too! The small size of these sliders makes them irresistible. Ground turkey is lean, which makes it a healthy choice, but it can tend toward the dry side. When experimenting on your own with ground turkey, make sure you add some kind of moisture, the way this recipe uses teriyaki sauce in the mix.
1 pound ground turkey, a blend of white and dark if possible
¼ cup teriyaki sauce
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1⁄8 teaspoon dried sage
2 tablespoons olive oil
slider buns or hamburger buns
2 plum tomatoes, each sliced into 8 slices
½ cup plus 2 tablespoons favorite barbecue sauce
½ cup nondairy sour cream
toothpicks
1. Place the ground turkey into a large mixing bowl. Pour in the teriyaki sauce. Sprinkle in the thyme, garlic powder, black pepper, and sage. Using your hands, mix to distribute the spices.
2. Heat the olive oil over medium heat in a large nonstick skillet. Scoop1 tablespoon of the turkey. Using wet hands, form a patty about the width of your buns. Repeat with remaining turkey. You should get 16 patties. Place into the hot pan. Cook for 1½ minutes per side. Do this in batches if they don’t all fit.
3. If you can’t find mini slider buns, make your own using a small round cookie cutter and hamburger buns. Dip the cookie cutter into warm water. Cut 2 mini buns from each hamburger bun.
4. Place a slider on each bun. Top with a tomato slice, a dollop of barbecue sauce, and parve sour cream. Top with the lid of the bun. Stick in a toothpick to secure.
5. Transfer to serving platter or plates.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.