In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

A twist on a French Classic: Cheese Souffle (pareve) with Chicken and Spinach is an elegant, substantial main and yet airy, fluffy and delicious

By Diane Rossen Worthington

JewishWorldReview.com | What is a souffle? It's essentially a simple white sauce enriched with egg yolk. Stiff egg whites are folded right into the mixture. At this point you can add whatever flavor you like: cheese, vegetables, chocolate or fruit. The secret to a great souffle is to beat the egg whites into stiff white peak consistency and to carefully fold them into the sauce to keep as much air in the mixture as possible.

Savory souffles are often too light for a main course, but the addition of chicken and spinach here bolsters this into a substantial main course. When you break into it with your fork, the seductive aroma of cheese, chicken and spinach pours out. It's elegant, airy and fluffy.

Souffles couldn't be easier to put together. The secret to success is making sure your timing is just right. So plan ahead carefully; figure out what you will be serving first -- such as a salad or soup -- and time the souffle to go into the oven as you sit down for your first course. Remember: You can wait for a souffle, but a souffle waits for no one. You don't want to serve a deflated souffle.

Begin with a simple green salad. I like to serve roasted or grilled tomatoes as an accompaniment. To drink, serve a Chardonnay or Sauvignon Blanc.

Help is on the Way

Buy a cooked chicken breast or roast one for about 35 minutes at 400 F.

Make sure to wring out the spinach with a dishrag to remove all liquid.

Use room temperature eggs (cold eggs hold less air).

Carefully separate the eggs. Make sure you use a spotlessly clean bowl for the egg whites or they will not whip up properly

Use an electric mixer for the whites; make sure the beaters are perfectly clean.

You can use any kind of cheese you like

You can add additions such as crisp pastrami pieces or thin cooked vermicelli noodles. Make sure to add it to the sauce before you fold in the egg whites.



  • 1 teaspoon unsalted margarine
  • 1 cup plus 3 tablespoons grated pareve Parmesan or Cheddar cheese
  • 1 medium cooked chicken breast, skinned, boned and cut into 1/-inch pieces
  • 1 (10-ounce) package chopped spinach, defrosted and drained of all water
  • 1 teaspoon salt
  • Pinch white pepper
  • 2 1/2 tablespoons margarine
  • 3 tablespoons all-purpose flour
  • 1 cup pareve milk
  • 4 egg yolks
  • 1 teaspoon Dijon mustard
  • Pinch of freshly grated nutmeg
  • 5 egg whites
  • Pinch of cream of tartar
  • 1 tablespoon breadcrumbs


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. 1. Prepare a 1 1/2 quart souffle dish by rubbing 1 teaspoon margarine over base and sides of dish and coating with 1 tablespoon grated cheese.

2. Mix chicken with chopped spinach in a bowl and season with 1/2 teaspoon salt and pinch of white pepper. Spread mixture evenly on bottom of souffle dish and sprinkle with 1 tablespoon grated cheese.

3. Preheat oven to 375 F. Melt margarine in a 2-quart saucepan over medium heat. Add flour and mix with a wooden spoon for 1 minute. Let flour and margarine cook until bubbling but still white, about 2 more minutes. Add milk and whisk sauce until thick and smooth, about 2 more minutes. Bring sauce to a boil while whisking. Cool for 10 minutes.

4. Add egg yolks to the cooled mixture and whisk until smooth. Add the mustard, 1/2 teaspoon salt, white pepper, and nutmeg; whisk to combine.

5. Whip egg whites with a pinch of salt and cream of tartar in a spotlessly clean large bowl with whisk or electric mixer until stiff peaks form but are not dry.

6. Using a rubber spatula, gently fold half of egg whites into sauce. Add all but 1 tablespoon of remaining grated cheese to sauce and then fold in the rest of egg whites just until no white streaks remain. Pour into prepared dish on top of the chicken and spinach mixture. Sprinkle remaining tablespoon of cheese and then finish with the breadcrumbs on top.

7. Bake for 30-35 minutes until brown. Remove and serve immediately.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.

© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.