NEW!! Kosher by Design Brings it Home + Sample Recipe

Posted on February 26, 2016 by miriamp

Susie Fishbein does it again!

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.

Click here to purchase Kosher by Design Brings it Home

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!

4340-90-FishKabobs-008 (1).jpg

chef michael katz’s fish kebabs

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)

Magnificent New Cookbook: Everyday Secret Restaurant Recipes + Sample Recipe!

Posted on November 6, 2015 by miriamp

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:

Over 100 Family-Friendly Recipes for Any Day of the Week
Secret Techniques and Tips Direct from Restaurant Kitchens
Exquisite Full-Color Photos for Every Dish.
Shortcuts and Easy-to-Find Ingredients for Home Cooks

Click here to order your copies, then scroll down for a sample recipe!

Gong Bao Chicken – Dini’s Kosher Restaurant

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

Click here to order Everyday Secret Restaurant Recipes

Bonus Passover Recipe from our Newest Cookbook Author!

Posted on April 1, 2015 by miriamp

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…

Daniella 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.

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

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.
Return potatoes and garlic to saucepan and place back on the heat for 1-2 minutes to evaporate any excess moisture. Remove from heat.
Mash potatoes and garlic until smooth. Gradually blend in broth, oil, salt, and pepper. Whip until light and creamy. Stir in scallions.
Line a rimmed baking with parchment paper.
Using an ice-cream scoop, scoop rounded mounds of potato mixture onto prepared baking sheet. (Can be made in advance up to this point.)
Preheat oven to 375°F.
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

~~~~~~~~~

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

~~~~~~~~~

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.

Five Great Passover Recipes from ArtScroll’s Pesach Cookbooks

Posted on March 19, 2015 by miriamp

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.

Scroll down for five delicious recipes…

Sweet Potato Crisp 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 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 Stacks

Recipe from Passover by Design by Susie Fishbein

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

Baby Bella and Cranberry 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/Biscotti

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

Posted on February 17, 2015 by miriamp

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 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:

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.
Remove malawah dough from freezer to begin defrosting.
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.
Place a heaping teaspoonful of chicken mixture into the center of each circle. Pinch the edges together to form a hamentash.
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).
To prepare dipping sauce, add all ingredients to a bowl and stir to combine thoroughly.
Serve hamentashen warm with dipping sauce.

Click here to purchase Fresh and Easy Kosher Cooking

Click here to shop ArtScroll cookbooks.

Download Six Free Recipes for a Magnificent Succos Meal

Posted on October 2, 2014 by miriamp

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:

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.

Appetizer: Teriyaki Salmon Skewers from Fresh and Easy:

Soup: Winter White Soup from Kosher by Design Entertains:

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

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

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

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

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.

9 Days Recipes from Dairy Made Easy

Posted on July 30, 2014 by miriamp

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:

Prepare pasta according to package directions.
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.
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

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Dairy Made Easy: Exclusive Author Interview + Giveaway!

Posted on May 5, 2014 by miriamp

Here in the ArtScroll offices, we are so excited about our newest cookbook release, Dairy Made Easy! For weeks now, we’ve been drooling over the mouthwatering images in the book, and discussing which recipes we’re craving for supper. Now that the book has finally been released, we are excited to share it with all of our readers!

We took a few minutes to sit down with the authors to discuss their newest book.

Scroll past the interview for your chance to win a copy! Winner has been announced!

Interview with Leah Schapira and Victoria Dwek:

Q: What is your favorite recipe in Dairy Made Easy?

Leah: My favorite definitely needs to be the Sweet Chili Fries and the pizza. Oh, I also love the Arancini and the Grilled Avocado Sandwich. Did you say one favorite?

Victoria: I have to pick a dessert. The Strawberry Cheesecake Ice Cream gets served the most often at my table because it works well as either dairy or parve. But my personal favorite? The Tres Leches Cake. I can usually resist cake. Not that one.

Q: Can you tell us any funny or interesting stories that happened while you were working on Dairy Made Easy?

Victoria: My brother and sister-in-law told me that they used to go to a restaurant in Brooklyn NY, just to order the ziti, which they said was the best ziti ever. I was so curious. What could be so special about ziti? Since the restaurant closed down awhile ago, I had to network to find out who had owned it. Then, network some more to get his phone number, along with the former chef’s phone number. I called Chef John constantly. He’d usually ignore my call and send it to voicemail. When he finally picked up and I asked if he could share his ziti recipe, he said, “What? Something so simple? How about a nice fish?” No!! I wanted that ziti. When he finally shared it (after I called him a few dozen more times), and I made it, I wasn’t in love. And my brother and I figured out that it must have been his secret sauce that made it so good.

Q: Can you tell us more about the process of testing/developing the recipes?

Leah: We tend to forget those exhausting days of our lives! Otherwise we wouldn’t write more books. Kidding aside, we live in fear that the recipes aren’t foolproof enough, so we re-test and retest until we can make each recipe in our sleep and until our families don’t want to eat it even one more time (that’s what neighbors are for).

Q: What made you decide to write a book of dairy recipes?

Leah: When we asked random friends and woman what they cook for dairy dinners, they all said the same thing: baked ziti. We realized we all (us included) wanted more options.

There are so many times during the year that we are stumped for new dairy recipe ideas … daily breakfast and lunch, luncheons and brunches, dairy dinners, Shavuos, the Nine Days, shalosh seudos, and Motza’ei Shabbos.

Q: Were there any recipes that were left out of the book? Why?

Leah: Painfully, we had to cut out lots of desserts. After all, it’s a diary book and not a dessert book. When we realized that to balance out the book we couldn’t include more than a dozen sweet things, we almost convinced ourselves that cheese buns are a breakfast item so that we would be able to include more desserts in the book (alas, the cheese buns are back in the dairy book’s dessert section).

Victoria: I still miss those vanilla molten cakes. I’m a vanilla fan and Leah is a chocolate fan, so I couldn’t win that battle. I would only let Leah cut them if she promised me we’d include them in another book.

Q: Last question: what’s next?

Leah: Our next book is almost ready and we’re in love with it: Secret Restaurant Recipes. We gathered a collection of recipes from kosher restaurants all over the world. Name your favorite restaurant and we’ve got a secret restaurant recipe from them.

Victoria: It’s so fascinating to learn what techniques and ingredients chefs use to prepare their most popular dishes. The recipes are very different than what we’d ever think of…and so awesome!

Leah: As for our next after that, we’re open to ideas. Suggest our next cookbook topic and it may just be the one we write!

Click here to order your copy of Dairy Made Easy.

Click here for the entire Made Easy Cookbook Series.

Congrats to Shaindy on winning Dairy Made Easy!

To enter the giveaway:

Comment on this post telling us: what is your favorite dairy dish? OR Tell us what topic you’d like the next made easy cookbook to be on!

**Giveaway ends on Thursday, May 8th at 11:59 pm eastern time. 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.

A Taste of Pesach: Cookbook GIVEAWAY!

Posted on February 26, 2014 by miriamp

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Giveaway is over!

And the winner is… #14 – Tamar S. Congratulations Tamar – see your email to claim your prize!

ArtScroll’s brand-new Pesach cookbook is almost here, and we’re so excited about it!

A Taste of Pesach features:

· Over 150 tried-and-true recipes for Pesach and year round

· Stunning, full-color photographs accompany every recipe

· Breathtaking layout, clear design

· Triple-tested recipes allow you to cook with confidence

· Over 140 gluten-free, non-gebrokts recipes

· Oversize hardcover edition, 240 full-color pages

· Cross-referenced index to help you find your favorite recipes

This book would make a great gift – either in a shalach manot – or as a Passover hostess gift. And as our gift to you, we’re going to give one of our readers a copy of this book – for free!

All you have to do to enter is comment below, and tell us what your favorite Passover food is.

**Giveaway ends on Monday, March 3rd at 11:59 eastern time. 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.

Make sure to keep following The Official ArtScroll blog – where we’ll soon be sharing sample recipes from this exciting new cookbook!

Click here for cookbook details and exclusive online savings.

The Official ArtScroll Blog

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