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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 Feb. 28, 2008 / 22 Adar I 5768

A Thoroughly Gourmet Passover

From 'Passover By Design' by Susie Fishbein


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Editor's note: The book from which these recipes are excerpted is reviewed here.


PORTOBELLO STACKS WITH HONEY-BALSAMIC SAUCE

MAKES 6-8 SERVINGS


These crunchy mushrooms with their sweet and sour dipping sauce are a great way to start a meal.

Fill a medium pot halfway with oil. Heat over medium to 375-400°F, maintaining this temperature throughout the cooking process.

Scoop out and discard the gills from the bottom of each portobello cap. Peel the skin from each cap and discard. Slice each cap into 8-12 triangles, depending on size of mushroom. Set aside.

Place matzo meal, matzo farfel, mustard, salt, and pepper into a shallow container. Using your fingers, toss to mix.

Place eggs into a second shallow container and whisk lightly.

Dip each portobello triangle into the eggs and then into matzo-meal mixture, patting it to coat well.

When all the mushrooms are coated, carefully lower one into the hot oil (it should gently bubble but not burn), and cook to a golden brown. If the oil is not hot enough, the mushrooms will soak it up like a sponge; if it is too hot, the mushrooms will burn. Once the temperature is correct, fry the mushrooms in batches, 1-2 minutes per side, until golden-brown. Allow them to drain on paper towels.


Skewer 3-4 mushrooms triangles on each skewer.

Prepare the Honey-Balsamic Ketchup: In a small bowl, whisk ketchup, vinegar, honey, salt, pepper, and consommé powder.

Serve 2 skewers per person with a small bowl of the dip.

vegetable oil

4 very large portobello mushroom caps

1 cup matzo meal

3/4 cup matzo farfel

2 teaspoons imitation mustard

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

3 large eggs

6-inch skewers


HONEY-BALSAMIC SAUCE

1/2 cup ketchup

2 tablespoons balsamic vinegar

1 teaspoon honey

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon parve chicken consomme powder


BROCCOLI AND CAULIFLOWER GRATIN

MAKES 12 SERVINGS


This dish can be prepared in one large casserole dish or for single servings in 4-ounce ramekins.

Preheat oven to 375°F.

Spray a medium oven-to-table round casserole dish with nonstick cooking spray.

Bring a large pot of water to a boil. Add the broccoli and cauliflower and simmer until soft but not mushy.

In a medium pot, whisk the cream or creamer, salt, pepper, consommé powder, thyme, white pepper, garlic powder, and nutmeg. Add the bay leaf. Bring to a simmer over medium heat. Dissolve the potato starch in the stock. Add to the pot. Simmer for 5 minutes. Add 1/2 tablespoon butter or margarine and stir until melted.

Drain the broccoli and cauliflower and place into the prepared dish. Pour the cream mixture over the vegetables. Stir to coat. Gently tap to bring some of the cream to the bottom.


In a medium skillet over medium heat, melt the remaining 3 tablespoons butter or margarine. Add the garlic. Sauté until translucent about 1 minute. Add the farfel. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Sauté until golden brown and toasted, about 2-3 minutes. Turn off the heat. Mix the parsley, cheese if using and fresh thyme leaves. Stir to combine. Sprinkle this topping over the dish.

Bake, uncovered, for 20 minutes, until cream is bubbly and cheese, if using, is melted.


nonstick cooking spray

1 head broccoli, cut into small florets

1 head cauliflower, cut into small florets

2/3 cup light cream or nondairy creamer

1/2 teaspoon fine sea salt

1/8 teaspoon freshly ground black pepper

1 teaspoon vegetable or parve chicken consomme powder

1 pinch dried thyme, crushed

pinch white pepper

pinch garlic powder pinch nutmeg

1 bay leaf

1 tablespoon potato starch

1 cup vegetable or chicken stock

3 1/2 tablespoons butter or margarine, divided

1 clove fresh garlic, minced

2 cups matzo farfel

1/4 cup minced fresh parsley

1/2 cup grated Parmesan cheese, optional for dairy meals

1 tablespoon fresh thyme leaves


BUTTERSCOTCH CRUNCH BARS

MAKES 20 BARS


Preheat oven to 350°F.


Melt the butter or margarine and brown sugar in a pot over medium heat, whisking until the mixture is melted and smooth.

Cover a jelly-roll pan with aluminum foil. Line the pan with a single layer of matzo, breaking as necessary to fit. Pour the brown sugar mixture over the matzos, spreading evenly with an offset spatula to make sure every surface is covered. Bake for 10 minutes.

In a medium bowl, toss the pecans, coconut, chocolate chips, and cranberries. When you remove the pan from the oven, sprinkle an even layer of the coconut mixture over the top.

Cut into bars while warm


12 tablespoons butter or margarine

1/2 cup dark brown sugar

4 matzo boards

1 cup chopped pecans

1 cup shredded sweetened coconut

1/2 cup semi-sweet chocolate chips

1/3 cups sweetened dried cranberries

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