The kids are spending the entire morning busy and happy, playing MasterChef. Each of the children was given the same ingredients. Everyone is excited to see what delicious dishes they will cook up. The winner? Chaya’s cherry pie — and … Continue reading
AS: So exciting — a new cookbook just in time for Chanukah! How long does it take, from concept to published book? MP: The thing about writing cookbooks and creating recipes is that I love doing it, and I don’t … Continue reading
AS: Variations. It’s an unusual title, and an unusual cookbook. Please tell our readers more about it. DS: The idea of this cookbook is to have some fun by showing how versatile recipes can be, all the while staying true … Continue reading
Chanie Apfelbaum has been very, very busy in Brooklyn — and we’re going to LOVE what she’s got for us! If you’re one of Chanie’s tens of thousands of followers of her popular food blog, Busy in Brooklyn, you know … Continue reading
AS: What were the origins of the A Taste of Pesach cookbooks? HL: We wanted to do a fundraising mailer for Yeshiva Meon Hatorah. We came up with the idea of mailing recipes — and hatt is something that works … Continue reading
In this beautiful and fitting finale to her best-selling Kosher by Design series, Susie Fishbein shares recipes, stories and photos inspired by her travels throughout the world.
Can’t wait to get to get your hands on a copy to try a recipe? Here’s a sample recipe from Kosher by Design Brings it Home!
D or P yields 4 servings
One of the perks of leading a culinary tour to Israel is meeting many prominent chefs. One of my favorites, Chef Michael Katz, is so sweet, I can only describe him with the Yiddish word “aidle.” He is executive chef of the Adom Group, among the best restaurants in Israel. Our stop was Trattoria Haba, outside the shuk. Michael treated us to a demo, including this dish, which we devoured. To listen to Michael is to learn through food about science, history, art, love, and life in Israel.
Michael used ras el hanut, a local spice blend made of approximately 15 spices. Pick up some next time you are in the shuk. I subbed in spices easier to find here in the States.
The main “secret” is to chop all the fish by hand and not with a meat grinder or a food processor. This keeps the proteins from becoming a sticky mass. I say, leave it to the professionals with the razor-sharp knives, and have the fishmonger chop it for you to make prep work a snap.
½ pound tilapia fillet, cut into ½-inch dice
½ pound cod fillet, cut into ½-inch dice
¹∕³ cup unflavored breadcrumbs
1 tablespoon pine nuts
¼ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon chili pepper
¼ teaspoon schwarma spice or ras el hanut
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 fresh cloves garlic, minced
1 tablespoon chopped fresh curly parsley
1 tablespoon chopped fresh cilantro leaves
1 scallion, chopped, white and pale green parts only
¼ small white onion, peeled, finely chopped
extra-virgin olive oil
techina, yogurt, or tartar sauce, for serving
Place the diced fish into a medium bowl. Add the breadcrumbs, pine nuts, cumin, smoked paprika, chili powder, schwarma spice, baking soda, salt, pepper, garlic, parsley, cilantro, scallion, and onion. Mix gently. Oil your hands with olive oil. Knead the mass until it combines and holds together, but don’t over-knead or the fish will be chewy. If it won’t hold together well, sprinkle in a little more breadcrumb.
Dampen your hands. Divide mixture into 8 portions; shape each into a kebab form, like a small egg. Heat a thin layer of olive oil in a medium skillet over medium heat. Cook the kebabs until golden on all sides, 4-6 minutes total, turning until colored on all sides and cooked through.
Serve 2 kebabs per plate with techina, yogurt, or tartar sauce.
In honor of the release of this great new book, ArtScroll is giving away over $1000 in prizes! Click here to enter the giveaway. (Giveaway ends on 2/29)
In honor of Chanukah, we are sharing a selection of recipes from ArtScroll’s popular cookbooks. We’ve hand-selected a variety of treats to enhance your chanukah parties and please your families.
Churros from T Fusion – Everyday Secret Restaurant Recipes
This popular dessert makes a great alternative to donuts this chanukah!
Click here to download and print the recipe for Churros from Everyday Secret Restaurants
Click here to purchase Everyday Secret Restaurant Recipes by Leah Schapira and Victoria Dwek
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Lemon Olive Oil Biscotti – Something Sweet
Olive oil is a theme on chanukah, so enjoy it in these light and refreshing cookies.
Click here to download and print the recipe for Lemon Olive Oil Biscotti from Something Sweet
Click here to purchase Something Sweet by Miriam Pascal
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Parsnip Potato Latkes – The Silver Platter
![Parsnip-Potato-Latkes[1]](https://artscroll.files.wordpress.com/2015/12/parsnip-potato-latkes1.jpg?w=358&h=428)
This Chanukah, try this delicious and modern twist on a traditional favorite!
Click here to download and print the recipe for Parsnip Potato Latkes from The Silver Platter
Click here to purchase The Silver Platter by Daniella Silver and Norene Gilletz
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Smoked Short Rib Tacos from Reserve Cut – Secret Restaurant Recipes
These elegant appetizers will be the star of your Chanukah party!
Click here to purchase Secret Restaurant Recipes by Leah Schapira and Victoria Dwek
Looking for a great Chanukah gift? Shop ArtScroll’s selection of best-selling Kosher cookbooks.
Magnificent New Cookbook Shipping Monday!
Everyday Secret Restaurant Recipes by Leah Schapira and Victoria Dwek
Following their bestselling Secret Restaurant Recipes, Leah & Victoria go back into the kitchens of your favorite cafes, takeout spots, and restaurants to bring you family-friendly recipes that are easier to prepare.
Everyday Secret Restaurant Recipes Features:
Click here to order your copies, then scroll down for a sample recipe!
Owner: Chabad Beijing | Location: Beijing, China | Yield: 4 servings | Category: meat
At Dini’s, Beijing’s only kosher restaurant, the chefs cook authentic Chinese food along with traditional Jewish dishes and Western favorites that travelers expect (there’s a sushi bar too). The restaurant is named for Dini Freundlich, the local Chabad shlucha. Local Chinese residents also enjoy eating at Dini’s because they feel that kosher food is
safer to eat; the Chinese term for kosher is “Jie Shi,” “clean food.”
1 lb chicken breast, cubed
3 Tbsp cornstarch
2 Tbsp water
Pinch coarse black pepper
oil, for frying
2 Chinese leeks or scallions
3 Tbsp salted peanuts
Sauce:
2 tsp soy sauce
2 Tbsp sugar
4 tsp vinegar
2 tsp hot sauce
4 tsp ketchup
Place chicken into a small bowl. Sprinkle with cornstarch; top with water and black pepper. Mix to coat the chicken. Let stand for 2 minutes.
Meanwhile, heat oil in a wok or sauté pan over high heat. When oil is very hot, add chicken cubes in batches; fry for 4-5 minutes. Remove from pan and drain on paper towels.
Drain oil from the pan. Add soy sauce, sugar, vinegar, hot sauce, and ketchup. Cook until sauce thickens slightly, 2-3 minutes. Add chicken and scallions; toss to coat. Top with peanuts.
Tidbit: Dini makes her own version of hot chili sauce to use in the restaurant. She says it’s the Asian equivalent of Israeli red schug.
Home Cook: We’ve tested this with all different types of hot sauce and they’ve all been successful. Halve the quantity if serving this dish to children -L.
Recipe from Everyday Secret Restaurant Recipes by Leah Schapira and Victoria Dwek, reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications
This Yom Tov, let ArtScroll’s popular cookbooks enhance your menus. With recent releases such as Something Sweet, The Silver Platter and Secret Restaurant Recipes, you’re going to find something perfect to enhance your menus. We’ve picked six fantastic recipes to share from these cookbooks, so download them, share them, and enjoy them.
Appetizer: Duck Spring Roll from Secret Restaurant Recipes
Click here to view, print or download the recipe for Duck Spring Rolls
Soup: Sweet Potato Soup from Secret Restaurant Recipes
Click here to view, print or download the recipe for Sweet Potato Soup
Click here to purchase Secret Restaurant Recipes
Main: Honey Roasted Chicken with Squash and Onions from The Silver Platter
Click here to view, print or download the recipe for Honey Roasted Chicken with Squash and Onions
Side: Sweet Potato Scallop from The Silver Platter
Click here to view, print or download the recipe for Sweet Potato Scallop
Click here to purchase The Silver Platter
Dessert: Pomegranate Cupcakes from Something Sweet
Click here to view, print or download the recipe for Pomegranate Cupcake
Hot Gooey Caramel Pie from Something Sweet
Click here to view, print or download the recipe for Hot Gooey Caramel Pie
Click here to purchase Something Sweet
Introducing: The newest member of ArtScroll’s popular cookbook lineup:
Something Sweet, by Miriam Pascal | Desserts, Baked Goods, and Treats for Every Occasion
ARE YOU LOOKING FOR …
… a fabulous dessert to enhance your Shabbos and holiday meals?
… everyday baked goods and cookies to keep in a jar on the counter?
… delicious treats to please every member of the family?
… show-stopping sweets to impress your party guests?
You’ll find it all – and more! – in Something Sweet.Scroll down for a sample recipe and giveaway, then click here for more information and to order your copy.
Tiramisu Cookies
Reproduced from Something Sweet by Miriam Pascal, with permission from the copyright holders, ArtScroll/Mesorah Publications
Dairy or Pareve | Yield about 3½ dozen
Traditional tiramisu is a coffee-flavored dessert, noted for its ladyfingers soaked in espresso. I reinterpreted this fabulous dessert into cakey cookies, packed with coffee flavor and rolled in coffee-soaked ladyfinger crumbs.
Click here to download a printable copy of the recipe for Tiramisu Cookies
Ingredients:
CRUMBS
1 cup coarse ladyfinger crumbs
2 Tablespoons brown sugar
1 Tablespoon brewed coffee (or ½ teaspoon instant coffee granules dissolved in 1 Tablespoon hot water)
COOKIE DOUGH
¾ cup oil
4 ounces cream cheese or soy cream cheese
1 cup brown sugar
½ cup sugar
¼ cup espresso or strong coffee (see Note)
1 egg
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
3 cups flour
Instructions:
Note: You can use 2 teaspoons instant coffee granules dissolved in ¼ cup hot water instead of espresso.
Plan Ahead: These cookies freeze well in an airtight container or bag. They’re on the soft side, so handle with care when packing them. Defrost fully before serving.
Giveaway ends on Wednesday, September 2nd, at 11:59 pm eastern time.
**One winner will receive a copy of Something Sweet.. Winner will be chosen randomly and notified via email. Valid email address must be provided to claim prize. Winner will have 48 hours to answer or another winner will be chosen. Limit one entry per person.
int the recipe for Smoked Short Rib Tacos from Secret Restaurant Recipes