Bonus Passover Recipe from our Newest Cookbook Author!

You might not know the name Daniella Silver yet, but you’re about to! Daniella’s upcoming cookbook is scheduled for release on May 6th. 

Introducing…

slvhDaniella Silver, a fresh face in the world of Kosher Cookbooks, has teamed up with famed Kosher cookbook author Norene Gilletz to create this phenomenal new cookbook that delivers over 160 wholesome, family-friendly recipes that you’ll make again and again.

The Silver Platter is scheduled for release on May 6th, but we’re giving our blog readers a bonus Pesach recipe from Daniella Silver, to give you a taste of her recipes. Daniella’s cooking style is all about taking simple ingredients and turning them into spectacular and wholesome meals.Here’s a bonus recipe from Daniella Silver, author of the forthcoming cookbook, The Silver Platter. This phenomenal yet easy side dish recipe is great for Passover – and year round!

Garlicky Potato Mounds

With their crispy golden crust and a creamy whipped center flecked with fresh scallions, these Garlicky Potato Mounds are an elevated take on classic comfort food. Serve two mounds per plate for an elegant presentation.

Click here to download or print the recipe for Garlicky Potato Mounds.Garlic-potato-mounds-LR

Click here to pre-order your copy of The Silver Platter.

pareve | passover | gluten-free | freezes well | yields 10-12 mounds

4-5 medium potatoes, (Idaho or Yukon Gold), peeled and cut into chunks

4-5 cloves garlic

1/2 cup (approximately) vegetable broth

1 Tbsp olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 scallions, thinly sliced

  1. In a large saucepan, combine potatoes and garlic. Add enough lightly salted water to cover by 1 inch. Bring to a boil. Reduce heat; simmer, covered, for 20 minutes, or until potatoes are tender. Remove from heat; drain well.
  2. Return potatoes and garlic to saucepan and place back on the heat for 1-2 minutes to evaporate any excess moisture. Remove from heat.
  3. Mash potatoes and garlic until smooth. Gradually blend in broth, oil, salt, and pepper. Whip until light and creamy. Stir in scallions.
  4. Line a rimmed baking with parchment paper.
  5. Using an ice-cream scoop, scoop rounded mounds of potato mixture onto prepared baking sheet. (Can be made in advance up to this point.)
  6. Preheat oven to 375°F.
  7. Bake, uncovered, for 25-30 minutes, until crusty.

Norene’s Notes

  • Dry, mealy potatoes have high starch content and are perfect for baked or mashed potatoes. Waxy potatoes have lower starch content and are best for boiling, scalloped potatoes, or potato salad.
  • If you don’t know which type of potato you have, put it in a brine of 2 Tbsp salt dissolved in 1½ cups cold water. Mealy potatoes will sink; waxy ones will float.
  • If your potatoes are tinged with green, cut off and discard any green parts. The green layer under the skin is called solanin and is poisonous.

 

Recipe by Daniella Silver, author of the upcoming cookbook, The Silver Platter, coming 5/6/15. © ArtScroll/Mesorah Publications

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The Silver Platter features:

  • Over 160 wholesome, family-friendly recipes that you’ll make again and again
  • Turn fresh, healthy, and easy to find ingredients into spectacular dishes
  • Mouthwatering full-color photo accompanies every recipe
  • Each recipe includes cooking tips, techniques, and advice from best-selling cookbook author Norene Gilletz
  • Many recipes are naturally gluten-free or offer a gluten-free option
  • Nutritional information included for every recipe

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Stay tuned for more information on the book, an interview with Daniella, and giveaways!

If you liked this post, your friends will too! Please share it using any of the social sharing options below. 

Secret Restaurant Recipes – Pesach Guide

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For Jewish cooks all over the world, the search for Passover recipes usually means shelving your favorite cookbooks for a week or two. But we have good news for all of you fans of  our latest hit cookbook, Secret Restaurant Recipes. Authors Leah Schapira and Victoria Dwek have compiled a handy list of 39  favorite recipes from this fantastic book – so you can keep cooking those favorites all through Pesach!

Click here to download a list of 39 Kosher for Passover recipes and substitutions from Secret Restaurant Recipes

Click here to buy Secret Restaurant Recipes

Also available: list of Kosher for Passover recipes from Fresh and Easy Kosher Cooking.

For more Passover recipes:

Five Great Passover Recipes from ArtScroll’s Pesach Cookbooks

cookbook-covers

With Pesach around the corner, ArtScroll is here to help with your menu planning!

ArtScroll’s selection of Passover cookbooks have sold nearly 100,000 copies, so you know they’re great, that their recipes work, and people turn to them again and again. Here are five great sample recipes to enjoy over the holiday. Even though these recipes are Kosher for Pesach, you’ll probably turn to them all-year-round! Make sure to pick up a copy of Passover by Design, Passover Made Easy and A Taste of Pesach for hundreds more delicious menu options.

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Scroll down for five delicious recipes…

 

Sweet Potato Crisp Saladcrisp-sweet-potato-salad

Recipe from A Taste of Pesach By Yeshivah Me’on HaTorah 

Click here to view or print the recipe for Sweet Potato Crisps Salad

 

Eggplant-Wrapped Chickenegg-plant-chicken-

Recipe from Passover Made Easy by Leah Schapira and Victoria Dwek

Click here to view or print the recipe for Eggplant-Wrapped Chicken

 

 

Spicy Potato StacksSpicyPotatoStacks

Recipe from Passover by Design by Susie Fishbein

Click here to view or print the recipe for Spicy Potato Stacks

 

Baby Bella and Cranberry Brisketbaby-bella-brisket

Recipe from A Taste of Pesach by Yeshivah Me’on HaTorah

Click here to view or print the recipe for Baby Bella and Cranberry Brisket

 

Mandelbrodt/BiscottiMANDELBRODT

Recipe from A Taste of Pesach by Yeshivah Me’on HaTorah

Click here to view or print the recipe for Mandelbrodt/Biscotti

 

Looking for even more Passover recipes? Click here for last year’s free recipe downloads.

Click here to shop ArtScroll’s best-selling Passover cookbooks

Did you enter our giveaway yet? There’s a double haggadah giveaway happening right now. Click here to enter.

Purim With ArtScroll’s Cookbooks: Savory Hamantashen Recipe

With Purim coming up in just a few weeks, Jewish cooks from all over the world are eagerly preparing their purim

Whenever you’re cooking, whether it’s for a Jewish Holiday, a weeknight supper, or anything in between, you’re bound to find the recipe you’re looking for in one of ArtScroll’s top-of-the-line Kosher cookbooks. With Purim coming up in just a few weeks, we figured it’s a good time for the Official ArtScroll Blog to share one of those fabulous recipes: Savory Hamantashen from Fresh and Easy by Leah Schapira. Traditional sweet hamantashen are great, but these Savory Hamantaschen, with their delicious dipping sauce, make a great appetizer for your Purim Seudah!

Looking for other hamantashen ideas? These crafty hamantashen from Crafting Jewish are a great mishloach manot container!

savory-hamantashen-from-Fresh-and-Easy

Savory Hamantaschen

Recipe from Fresh and Easy Kosher Cooking by Leah Schapira. Copyright ArtScroll/Mesorah Publications. 

Click here to download a printable version of Savory Hamentashen on The Official ArtScroll Blog

Ingredients:

4 (10-inch circles) frozen malawah dough

2 tbsp honey

3 cloves garlic

1 full tbsp salt

2 tbsp soy sauce

2 tbsp apple juice

3 chicken cutlets, cubed

¼ cup red bell pepper, finely diced

oil, for frying

Apricot Dipping Sauce

1 cup apricot jam

2 tbsp mustard

2 tbsp soy sauce

1 tbsp honey

Instructions: 

  1. In a medium bowl, combine honey, garlic, salt, soy sauce, and apple juice. Marinate chicken in mixture for a minimum of 30 minutes. Add the diced red pepper.
  2. Remove malawah dough from freezer to begin defrosting.
  3. When dough has slightly defrosted (approximately 10 minute after removing from freezer), use a cookie cutter to cut out 2º-inch circles. Defrost circles for an additional 5 minutes. Using a rolling pin or pressing down with your hands, roll the dough circles slightly until they are 3Ω inches wide.
  4. Place a heaping teaspoonful of chicken mixture into the center of each circle. Pinch the edges together to form a hamentash.
  5. Heat a thin layer of oil in a skillet or frying pan. Add hamentashen to pan, filled side down. Fry over medium-low heat for 10-12 minutes, flipping halfway through or until golden (the heat needs to be low enough so the chicken is cooked before the dough browns).
  6. To prepare dipping sauce, add all ingredients to a bowl and stir to combine thoroughly.
  7. Serve hamentashen warm with dipping sauce.

Click here to purchase Fresh and Easy Kosher Cooking

Click here to shop ArtScroll cookbooks.

Win a Pre-Release Copy of Secret Restaurant Recipes!

SRRH Banner

It’s the cookbook everyone’s been talking about:

Secret Restaurant Recipes  by Leah Schapira and Victoria Dwek

The finest restaurants. The most talented chefs. The most delicious food. All in your kitchen.

Want to recreate the popular dishes from your favorite Kosher restaurants? Get your copy of Secret Restaurant Recipes and discover the secrets of the world’s best kosher chefs. 

  • Dozens of family-friendly recipes for any day of the week
  • Exquisite full color photos for every dish
  • Secret techniques & cooking tips direct from the chefs
  • Complete menus for your special occasions and holidays

Recreate the recipes of… • The Prime Grill, New York City • Soyo, London • Trattoria Haba, Jerusalem • Pizza Pita, Montreal • Café Rimon, Jerusalem • My Most Favorite Food, New York City • Wolf & Lamb Steakhouse, New York City • Etc. Steakhouse, Teaneck • The Urban Grill, Mexico City • Red Heifer Steakhouse, Jerusalem • Reserve Cut, New York City • Citron & Rose, Philadelphia • Basil Pizza, Brooklyn • Milk Street Café, Boston • Mocha Bleu, Teaneck • Darna, Panama City • Milt’s BBQ, Chicago • Gam Gam Kosher, Venice • Tierra Sur, Los Angeles • Java Café, Toronto & dozens more

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Be the first to own this magnificent new cookbook – enter to win a pre-release copy!

To enter, comment on this post with your favorite restaurant dish.

Giveaway ends 11/5/14.

 

Click here to order Secret Restaurant Recipes.

Click here for a sample recipe.

Click here for all books by Leah Schapira and Victoria Dwek.

**Giveaway ends on Wednesday, November 5th at 11:59 pm eastern time. Prize can be shipped within the USA. Winner will be notified via email and will have 48 hours to respond. Valid email address must be provided to claim prize. Limit one entry per person.

Download Six Free Recipes for a Magnificent Succos Meal

Treat your family and guests to a magnificent meal with six free recipes from ArtScroll’s best-selling cookbooks. Scroll down for free downloadable recipe cards, or click the images below to view the individual recipes larger on your screen.

We’re excited to announce the forthcoming addition to ArtScroll’s best-selling collection of cookbooks:

srrh

Secret Restaurant Recipes: from the world’s top kosher restaurants

Release date: 11/14/14. Click here to pre-order your copy.

This innovative new cookbook is like nothing you’ve seen before. Veteran kosher food writers, Leah Schapira and Victoria Dwek take you on a global culinary tour of over 70 top kosher restaurants from all over the world. They’ll introduce you to the restaurants, the cuisine, and the chefs who produce the food. This book is filled with over 80 recipes, plus tips, tricks and techniques from acclaimed chefs. With recipes for special occasions and every day meals, all of which have been adapted for home use by Leah and Victoria, this book will soon become your new favorite.

Keep on checking The Official ArtScroll blog as we’ll be sharing behind the scenes information, author interviews, and giveaways. In the meantime, we’re giving an exclusive, pre-release recipe to our readers. To further assist in your Succos meal planning, we’ve put together an entire menu from ArtScroll’s extensive cookbook collections – available as a free download!

Scroll down for free downloadable recipe cards, or click the images to view the individual recipes larger on your screen.

succos-menu

Appetizer: Teriyaki Salmon Skewers from Fresh and Easy:

Teriyaki Salmon Skewers

Soup: Winter White Soup from Kosher by Design Entertains:

Winter White Soup

Main Course: Braised Short Ribs from the forthcoming Secret Restaurant Recipes:

braised short ribs

Side: Silan Roasted Sweet Potatoes and Leeks from Kosher by Design Cooking Coach:

Silan Roasted Sweet Potatoes and Leeks

Side: Pecan, Basil and Green Bean Salad from Starters and Sides Made Easy:

Green Bean, Basil and Pecan Salad

Dessert: Cappuccino Mousse from Kosher by Design Teens and 20-Somethings:

Cappuccino Mousse

Click here to download all of these recipes.

Click here to preorder your copy of Secret Restaurant Recipes.

Click here to shop ArtScroll’s line of cookbooks.

If you like these recipes, your friends will love them too! Please share using any of the sharing options below.

Sunken Apples and Honey Tart from Kosher by Design

apples and honey tart

With Rosh Hashanah just two weeks away, many of you are probably cooking and baking for Rosh Hashanah, or at least thinking about your holiday menus. Well, with over 15 popular kosher cookbooks under our belts here at ArtScroll, we’re … Continue reading

9 Days Recipes from Dairy Made Easy

Stumped by dairy menu planning for the 9 days? Dairy Made Easy is here to help.

During the nine days of mourning prior to the fast day of Tishah B’Av, it is traditional to abstain from eating meat and chicken. It can be a challenge to cook vegetarian for over a week, but with Dairy Made Easy, this task is easier than you think!

Dairy Made Easy by Leah Schapira and Victoria Dwek showcases over 60 dairy recipes, from breakfast favorites like cheese pancakes to suppertime classics like pizza and pasta. Here’s an easy and family friendly recipe to put on your menu: Creamy Cajun Penne. Click here for more dairy recipes from the Made Easy cookbook series.

 

Cajun Creamy Penne

Recipe from Dairy Made Easy by Leah Schapira and Victoria Dwek. Reproduced with permission from the copyright holders: ArtScroll/Mesorah Publications LTD.

4 servings creamy-cajun-penne

Ingredients:

¾ lb   penne

2 Tbsp   butter

2   plum tomatoes, diced

¼ tsp   paprika

¼ tsp   chili powder

½ tsp   cayenne pepper

½ tsp   garlic powder

2   scallions, diced

1¾ cups   heavy cream

½ tsp   kosher salt

¼ tsp   coarse black pepper

 Instructions: 

  1. Prepare pasta according to package directions.
  2. Meanwhile, prepare the sauce: Melt butter in a sauté pan over medium heat. Add tomatoes and sauté over high heat for 4-5 minutes. Add paprika, chili powder, cayenne pepper, and garlic powder. Add scallions and heavy cream; cook an additional 3-4 minutes.
  3. Add pasta to cream, a little at a time, and toss to coat. Season with salt and pepper.

Click here to purchase Dairy Made Easy

Click here for the Made Easy Series

Enjoyed this post? Please share it using any of the sharing options below!

 

They Won’t Be Bored This Summer: Kids Cooking Made Easy + Giveaway!

Scroll down to the end of the post for instructions on entering a giveaway for a free copy of Kids Cooking Made Easy!

This summer, keep your kids busy in an educational and fun way: introduce them to the kitchen!

kcmep

My mother always said that hungry children are cranky children. Bored, hungry, cranky…these are the less exciting aspects of having children on vacation for three months. But we have a solution: introduce the kids to the joys of cooking with Kids Cooking Made Easy!

There’s a great educational aspect to cooking and following a recipe. As explained by the authors, Leah Schapira and Victoria Dwek. “Kids Cooking Made Easy is a picky eater solution,” says Victoria Dwek. “Kids either become more open-minded when they see how something is prepared, or they learn to prepare their own favorites.” Aside from kitchen skills, learning to cook has hidden educational benefits. As Leah Schapira points out, “Children learn about math and fractions when following a recipe.” They also learn to read and follow instructions – all while having a good time!

Chock full of exciting summer recipes such as Teriyaki Beef Sticks, Peach and Mango Salad and Creamsicle Sorbet and fun crafts and edible activities such as Edible Sand Art and Homemade Button Candy, this book will be a delight for your children and a lifesaver (or at least sanity saver!) for you.

Click here to purchase Kids Cooking Made Easy.

Here’s a sample recipe for you and your kids to enjoy. Make sure to scroll past the recipe for a chance to win a copy of Kids Cooking Made Easy!

Teriyaki-Beef-Sticks

 

Click image to enlarge, or  click here to download a printable version of Teriyaki Beef Sticks

To enter the giveaway for a copy of Kids Cooking Made Easy:

Comment on this post telling us: What is the first dish you remember cooking? 

**Giveaway ends on Friday, July 11th at 11:00 am eastern time. Winner will receive one copy of Kids Cooking Made Easy. Prize can be shipped within the USA. Winner will be notified via email. Valid email address must be provided to claim prize. Limit one entry per person. 

Shavuos Cooking Made Easy!

**Last day to enter for your chance to win a complete ArtScroll Talmud – valued at $2999! Click here for your free entry!**

menu-planning-made-easy

The latest release in our Made Easy cookbook series, Dairy Made Easy, is just in time to help you prepare your dairy meals for shavuos. To help you get started, we’ve prepared a sample menu, compiled from all four Made Easy cookbooks.

You can print the PDFs by clicking the links below, or you can scroll down for image files of the recipes. Make sure to read our helpful tips from the authors and the handy make-ahead and freezer guide!

Menu (Click the links for a downloadable PDF):

Avocado Cigars

Pomegranate and Apple Salad with Creamy Parmesan Dressing

Roasted Tomato and Eggplant Soup

Penne Rosa

Sour Cream Chocolate Chip Pound Cake

Make ahead and freezer friendly food guide:

Many of the recipes in Dairy Made Easy can be made ahead, making your Yom Tov prep much easier. Here is a list of make-ahead tips and instructions.

  • Many appetizers that get fried such as Arancini Balls (page 28) and Broccoli Spring Rolls (page 30) can be prepared ahead and frozen, then fried fresh.
  • Pizza doughs, such as the Bistro Style Pizza Dough (page 70) and the 30 minute Thin Crust Pizza Dough (page 72) can be prepared ahead and frozen, then defrosted before using.
  • For the Roasted Veggie Galete (page 36), let it thaw completely before rewarming. If you try to reheat it straight from the freezer, the dough will thaw much faster than the veggies.
  • Herbed Pull Apart Bread (page 79) can be prepared completely and frozen. Reheat before serving.
  • Many blended soups, such as the Cauliflower and Lemon soup (page 50) and the Broccoli Cheddar soup (page 46) freeze nicely.
  • To prepare the Baked Roasted Veggie Pasta (page 94) ahead, make each component separately and reheat them together just before serving.
  •  Pasta sauces (see chapter on pasta, starting on page 82) can be frozen up to a month. Cook the pasta fresh, and warm up together with the sauce.
  • All desserts in Dairy Made Easy (other than Peanut Butter Crème Brule) can be frozen fully prepared.
  • Three Cheese Quiche (page 34) can be frozen after baking and reheated just before serving.
  • Calsones (page 90) freeze nicely. When you defrost them, leave uncovered for a crunchy dish, or cover it while reheating for a softer dish.
  • Salad dressings can be made up to a week in advance and stored in the fridge.

Holiday Cooking Tips from Leah and Victoria:

There will be enough pastries to go around. Instead, prepare and serve a couple of (easy-to-make-ahead) frozen desserts. Shavuos signals the beginning of summer, and everyone will be appreciative when you bring refreshing treats out from the freezer. I’m making Strawberry Cheesecake Ice Cream (from Dairy Made Easy) in little mason jars and Rice Krispie Ice Cream Sandwiches (from Kids Cooking Made Easy) for the kids. – Victoria Dwek

Even if you’ll be preparing your meals fresh, get as many components as you can out of the way in advance. For example, prepare your salad dressings in advance. Balance your menu with items you can prep ahead, like Arancini balls (fry fresh!) and quick to assemble sides like cauliflower garlic bites. – Leah Schapira

Print or Share the Recipe Cards:

avocado-cigars
pom-salad-1
soup

penne-rosa

bundt-cake-1

Click here to buy Dairy Made Easy

Click here for the entire Made Easy Series