Modern Jewish Cooking
Recipes & Customs for Today's Kitchen
1st Edition
Published on 17. March 2015
352 pages
978-1-4521-3232-7 (ISBN)
Description
From a leading voice of the new generation of young Jewish Americans who are reworking the food of their forebears, this take on Jewish-American cuisine pays homage to tradition while reflecting the values of the modern-day food movement. In this cookbook, author Leah Koenig shares 175 recipes showcasing fresh, handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture-such as latkes, matzoh balls, challah, and hamantaschen-are updated with smart techniques, vibrant spices, and beautiful vegetables. Thoroughly approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring a chapter of holiday menus and rich color photography throughout, this stunning collection is at once a guide to establishing traditions and a celebration of the way we eat now.
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Book
03/2015
Chronicle Books
€52.24
Article in reprint
Person
Leah Koenig is a writer and cooking teacher based in Brooklyn, New York.
Content
- Cover
- Title
- Copyright
- ACKNOWLEDGMENTS
- CONTENTS
- FOREWORD
- INTRODUCTION
- ASHKENAZI, SEPHARDI, MIZRAHI: MANY CULTURES, ONE CUISINE
- STOCKING YOUR KITCHEN LIKE A GROWN-UP
- KITCHEN HOW-TO'S
- CHAPTER ONE: BREAKFAST
- Apple and Honey Granola
- Black Pepper and Pistachio Granola
- Matzo Granola with Walnuts and Coconut
- Lemon and Rose Water Scones
- Spicy Cheddar Biscuits
- Sour Cream Coffee Cake with Pecan Streusel
- Pumpkin-Chocolate Chip Muffins
- Cinnamon-Sugar Apple Pancakes
- Savory French Toast with Seared Tomatoes and Za'atar Butter
- Baked Tomatoes and Eggs
- Shallot, Leek, and Ginger Omelet
- Mozzarella, Tomato, and Basil Frittata
- Three-in-One Matzo Brei
- Smoked Salmon Hash with Lemon-Mint Vinaigrette
- Home Fries with Smoked Paprika
- Roasted Garlic-Potato Blintzes
- Orange-Scented Cheese Blintzes
- Apple-Cranberry Chremslach
- CHAPTER TWO: SALADS AND SPREADS
- Spring Pea Salad with Browned Butter Vinaigrette
- Sugar Snap Pea, Corn, and Basil Salad
- Tomato Salad with Fried Capers
- Watermelon Israeli Salad
- Carrot Salad with Mint and Dates
- Romaine Wedge Salad with Buttermilk Dressing
- Avocado-White Bean Salad with Basil-Mint Pesto
- Grilled Pear, Fennel, and Toasted Walnut Salad
- Roasted Beet Salad with Preserved Lemon
- Roasted Bell Pepper and Black Olive Salad
- Red Cabbage and Beet Slaw with Caramelized Walnuts
- Matbucha
- Heirloom Tabbouleh
- Fattoush
- Supremely Creamy Hummus
- Hummus im Basar
- Chopped Chicken Liver
- Vegetarian Chopped "Liver"
- CHAPTER THREE: SOUPS
- 20 Cloves of Garlic Borscht
- Sourdough Gazpacho
- Tomato-Chickpea Soup with Spinach
- Butternut Squash and Pear Soup
- Creamy Sorrel Soup with Harissa
- Rustic Vegetable Soup with Dill Dumplings
- Wild Mushroom and Barley Soup
- Chorizo, Tomato, and Cabbage Soup
- Classic Chicken Soup
- Spicy Ethiopian Chicken Stew
- Goulash
- Black Bean-Sweet Potato Chili
- CHAPTER FOUR: VEGETABLES
- Garlic-Marinated Zucchini
- Grilled Zucchini with Balsamic Dressing
- Sautéed Green Beans with Labneh and Sliced Almonds
- Puréed Carrots with Orange and Ginger
- Lemon-Caper Smashed Potatoes
- Pan-Roasted Turnips
- Roasted Delicata Squash with Thyme Bread Crumbs
- Miso-Roasted Asparagus
- Roasted Eggplant and Tahini Crostini
- Balsamic-Roasted Mushrooms and Corn
- Roasted Broccoli with Shallots and Lemon
- Roasted Cauliflower and Red Onion
- Fried Cauliflower with Creamy Cilantro Sauce
- Sephardi Leek Patties
- Potato Latkes with Apple-Date Chutney and Cinnamon Sour Cream
- Beet Latkes with Chive Goat Cheese
- Fried Green Olives
- Potato-Leek Kugel
- Butternut Squash Kugel with Crispy Shallots
- Fennel Gratin
- Mango-Ginger Tzimmes
- Caraway Cabbage Strudel
- CHAPTER FIVE: NOODLES, MATZO, GRAINS, AND BEANS
- Creamy Noodles with Lemon, Mint, and Chives
- Sweet Noodle Kugel with Dried Cherries and Figs
- Kasha Varnishkes
- Beef Kreplach with Ginger and Cilantro
- Savory Matzo Farfel
- Parsley Matzo Balls
- Jalapeño-Shallot Matzo Balls
- Dolmades
- Dilled Rice with Lima Beans
- Saffron Rice Pilaf
- Bukharian Beef and Carrot Rice Pilaf
- Mamaliga
- Pine Nut and Scallion Couscous
- Couscous with Winter Squash and Chickpeas
- Toasted Almond Israeli Couscous
- Bulgur with Walnuts and Pomegranate
- Farro Salad with Corn and Jalapeño
- Ful Medames with Poached Eggs
- Vegetarian Porcini and Farro Cholent
- Slow-Cooker Spiced Beef and Chickpea Stew
- CHAPTER SIX: FISH, CHICKEN, AND MEAT
- Tilapia in Spicy Tomato Sauce
- Baked Sole with Bitter Greens
- Grilled Salmon with Orange and Herbs
- Greek Goddess Salmon
- Brown Sugar-Citrus Gravlax
- Gefilte Fish in White Wine-Herb Broth
- Moroccan Chicken with Preserved Lemons
- Apple Cider-Braised Chicken
- Roast Chicken with Fennel and Orange
- Rosemary-Maple Roast Chicken
- Chicken Schnitzel with Caper Vinaigrette
- Steak and Za'atar Fajitas
- Red Wine and Honey Brisket
- Spicy Chorizo and Red Pepper Penne
- Pomegranate Molasses Meatballs
- Mushroom-and-Beef-Stuffed Peppers
- CHAPTER SEVEN: VEGETARIAN MAINS
- Breaded Eggplant and Tomato Stacks
- Sweet Potato-Scallion Frittata
- Spinach Shakshuka
- Spiced Lentil Patties
- Porcini-, Tomato-, and Kale-Stuffed Peppers
- Grilled Portobellos with Herbs and Mozzarella
- Mushroom-Goat Cheese Tart
- Baked Ziti with Caramelized Cherry Tomatoes
- Spinach-Matzo Lasagna
- Cinnamon-Roasted Seitan and Onions
- Panfried Tofu Steaks with Shallot Gravy
- CHAPTER EIGHT: BREADS AND PASTRIES
- Classic Challah
- Challah with Sautéed Leeks and Thyme
- Pumpkin-Apple Challah
- Homemade Bagels
- Pletzels
- Spinach and Cheese Bourekas
- Butternut Squash and Sage Bourekas
- Peach and Raspberry Tart
- Chocolate-Raspberry Babka
- Bittersweet Glazed Sufganiyot with Peanut Butter Cream
- CHAPTER NINE: COOKIES, CAKES, AND OTHER SWEETS
- Sweet Hamantaschen
- Lekvar
- Golden Apricot Filling
- Chocolate-Poppy Seed Filling
- Savory Hamantaschen
- Sweet Potato-Parmesan Filling
- Tomato-Beef Filling
- Chocolate-Almond-Hazelnut Horns
- Chocolate-Almond Meringues
- Rugelach Two Ways
- Walnut Mandelbrot
- Coconut Macaroons
- Rhubarb-Oatmeal Crumble Bars
- Chocolate Cupcakes with Apricot Jam Frosting
- Orange-Glazed Cornmeal Cake
- Honey-Cinnamon Pound Cake
- Passover Pear Cake
- Plum-Almond Cake
- Upside-Down Apple Cake
- Kabocha Squash-Chocolate Chip Cake
- Chocolate-Banana Bundt Cake
- Ricotta-Vanilla Bean Cheesecake with Raspberry Sauce
- Chocolate Chip Cheesecake with Caramel Whipped Cream
- Lemon Cheesecake with Almond Shortbread Crust
- Jeweled Rice Pudding
- Caramel-Chocolate Matzo Clusters with Pistachio
- Tahini, Roasted Fig, and Pistachio Sundaes
- Maple-Cardamom Roasted Pears
- Chocolate-Dipped Figs
- Chocolate-Strawberry Egg Cream
- CHAPTER TEN: FILLINGS AND EXTRAS
- Rosemary-Roasted Garlic for Challah
- Cinnamon-Honey Tahini Spread
- Cream Cheese Many Ways
- Ashkenazi Charoset
- Sephardi Charoset
- Schmaltz and Gribenes
- Creamy Horseradish Herb Sauce
- Preserved Lemons
- Spicy Dill Pickles
- Baharat
- CHAPTER ELEVEN: THE HOLIDAYS
- Shabbat
- Purim
- Passover
- Shavuot
- Rosh Hashanah
- Yom Kippur
- Sukkot
- Hanukkah
- SOURCES
- PANTRY
- BAKING
- MEAT
- INDEX
- A
- B
- C
- D
- E
- F
- G
- H
- I
- J
- K
- L
- M
- N
- O
- P
- Q
- R
- S
- T
- U
- V
- W
- Y
- Z
- About the Author
- Chronicle Ebooks
