Tools to use – your kitchen equipment

You don’t need a lot of fancy stuff to get going in the kitchen but here is a list of all the equipment used in this book.

Basics:

  • mixing bowls
  • skillet
  • jelly-roll pans
  • cookie sheets
  • oven-to-table baking pans
  • metal baking pans
  • tube pan
  • microplane

Tools:

  • can opener
  • silicone spatula
  • wooden spoon
  • pastry brush
  • rolling pin
  • metal spatula
  • whisk
  • knife
  • cutting boards
  • tongs
  • potato masher — optional
  • parchment paper
  • strainer
  • ladle
  • measuring spoons
  • measuring cups, liquid and dry
  • cupcake tin
  • garlic press

Safety:

  • disposable gloves
  • oven mitts
  • fire extinguisher

Big-ticket items:

  • immersion blender
  • food processor
  • blender — optional
  • stand mixer

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.

Thai Quinoa

kosher quinoa pareve recipe, kosher quinoa, kosher side dishesQuinoa has become very popular with cooks today, especially during Passover when this berry, which tastes like a grain, stands in nicely for what we crave. It is high in protein and has other healthful characteristics. Quinoa is small, like couscous or millet, and can be seasoned in endless ways.

1 cup dry quinoa

3 cups water

1 jalapeno pepper, seeded and minced

6 leaves fresh basil, finely chopped

3 sprigs fresh cilantro, leaves gently torn (discard stems)

1⁄3 cup minced red onion (about 1/2 small red onion)

1/3 firm mango, not too ripe, peeled, pitted, and cut into 1⁄8-inch dice

2 tablespoons extra-virgin olive oil

1 tablespoon soy sauce

fine sea salt

1 tablespoon lime juice

Rinse the quinoa thoroughly either in a strainer or in a pot and drain. (Do not skip this step or a bitter-tasting, natural soap-like coating will remain.) Once the quinoa is drained, place it into a medium pot with the water. Bring to a boil. Reduce the heat and simmer until the water is absorbed, about 10–15 minutes or until the grains turn translucent and the outer layer pops off. Drain.

Meanwhile, in a medium bowl, combine the minced jalapeno, basil, cilantro, red onion, and mango. Drizzle in the oil, soy sauce, 1⁄2 teaspoon salt, and lime juice. Stir to combine.

Add the drained quinoa and toss to combine. Season with salt to taste. Serve warm or at room temperature.

Yield: 6-8 servings

Parsnip Bisque

parsnip bisque soup kosher recipeThis comforting soup’s velvety texture and beautiful creamy color are sure to warm your family on any cold winter night. If the soup gets too thick, which it usually does overnight in the refrigerator, thin with a little stock. Thanks for this recipe goes to Damian Sansonetti, chef of Shallots NY.

2 tablespoons olive oil

1/2 Spanish onion, diced

3/4 celery stalk, diced

1-2 garlic cloves, minced

6 medium parsnips, peeled and diced

2 Idaho potatoes, peeled and diced

8 cups chicken or vegetable stock

salt

freshly ground black pepper

fresh chives, optional

In a large pot, heat the oil over medium heat. Add the onions and saute about 6-7 minutes or until translucent. Add the celery and garlic; saute 2 minutes longer.

Add the parsnips, potatoes, and chicken or vegetable stock. Bring to a boil. Cover and reduce heat to low; simmer about 30-35 minutes or until the vegetables are very tender.

Let cool. Transfer the soup in batches to a blender and puree. You can also use a handheld immersion blender to puree the mixture until smooth. Season with salt and pepper.

For extra smoothness, you can strain the soup through a fine chinois. Garnish with fresh chopped chives in the center of each bowl, if desired.

Yield: 8-10 servings