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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

Fishing for flavor: Look to the sea for dinner possibilities --- spicy, zesty; sweet and tart (Incl. 2 recipes)

By Bill Daley



JewishWorldReview.com | (MCT) "People get stuck with fish. If all they know is to bread and fry it, that's all they'll do," says Lucy Waverman, co-author of "The Flavour Principle, a Toronto-based author and food columnist for The Globe and Mail newspaper. "Fish is so easy to cook, there (are) just a few basic rules."

Waverman says the easiest way to cook thicker pieces of fish, like halibut, Alaskan black cod, salmon or wahoo (ono), is to place them on an oiled baking sheet and bake in a 450-degree oven for 10 minutes per inch of thickness. You can alter the flavor by brushing on various sauces and pastes, she adds, from a green Thai curry paste to a basil pesto to a barbecue sauce.

"Or you can get more sophisticated and use fresh herbs chopped up and some garlic and brush that on," Waverman says. "You can turn it into a one-dish meal. Slice some potatoes and onions, put them in a baking dish and cook for 15 minutes, then put the fish on top and cook."

Thinner fish need lower heat for best cooking, she notes, adding that subtler seasoning accents also seem to work better with these types of fish.

"Asian flavors are often too strong," Waverman says. "But a pesto, anything herbal, or frying them works well."

One of Susanna Hoffman's favorite tricks is combining fish in a dish, such as fresh salmon garnished with smoked salmon and a watercress cream sauce.

"Don't be afraid of cream sauce," says the co-author of the new "Bold: A Cookbook of Big Flavors", adding that it depends, of course, on whether you can eat dairy products during Lent. As for cheese, Hoffman says the general rule is not to use it with fish, but she believes the saltiness of Parmigiano-Reggiano works.

Think, too, beyond serving just fillets and pieces of fish that have been baked, grilled or fried. Hoffman says there are seafood chowders, casseroles, patties and even tacos (there are lobster tacos in her book) you can experiment with.

Living in Telluride, Colo., Hoffman prepares a lot of trout. She prefers to serve it whole and finds the body cavity makes a wonderful pocket for various stuffings, such as crab with shaved fennel and arugula. Another favorite trick: wrapping seafood in nori or grape leaves when cooking.

Whatever you do, don't overcook seafood. Waverman says fish should look opaque. "A little bit of a shiny center is fine," she adds.



SPICY FISH CAKES WITH ZESTY CITRUS SAUCE

Prep: 30 minutes
Chill: 1 hour
Cook: 4-6 minutes per batch:
Makes: 8 cakes, 4 first-course servings

This Thai-inspired recipe is adapted from "The Flavour Principle" by Lucy Waverman and Beppi Crosariol. Use haddock, whiting, cod or any white firm-flesh fish for these cakes, which may be deep-fried instead of pan-fried, if desired. The authors use this dish as a first course to an all-fish, all-Asian dinner menu, but you could serve it with a watercress salad for a light meal.

  • 1 pound skinless haddock fillets
  • 1/4 cup chopped green onions
  • 2 tablespoons each, chopped: lemon grass, cilantro
  • 2 tablespoons cornstarch
  • 1 tablespoon each: fish sauce, Thai red curry paste
  • 1 1/2 teaspoon grated lime zest
  • 1 teaspoon lime juice
  • 1/4 teaspoon granulated sugar
  • 1 egg
  • 1 cup thinly sliced long beans or green beans
  • 2 tablespoons oil
  • Zesty citrus sauce, see recipe (below)

1. Cut fish into cubes. Place in a food processor or mini-chopper with green onions, lemon grass, cilantro, cornstarch, fish sauce, curry paste, lime zest and juice, sugar and egg. Pulse in short bursts until mixture is a smooth paste. Stir in long beans. Cover; refrigerate, 1 hour.

2. Roll mixture into 8 balls, a little more than 1/4 cup per ball. Press each ball flat to form a cake.

3. Heat oil in a large skillet over medium-high heat. Fry cakes in batches until brown, 2-3 minutes per side. Add more oil to pan as needed. Drain cakes on paper towels.

Nutrition information per serving: 192 calories, 9 g fat, 1 g saturated fat, 105 mg cholesterol, 7 g carbohydrates, 20 g protein, 815 mg sodium, 1 g fiber

ZESTY CITRUS SAUCE

Sambal oelek chili paste may be found in Asian markets, specialty stores and some supermarkets.

Combine in a bowl: 1/4 cup water; 2 tablespoons each: chopped fresh mint, lime juice and lemon juice; 1 tablespoon plus 1 teaspoon brown sugar; 1 tablespoon fish sauce; 1 teaspoon each: grated lime zest, grated fresh ginger and sambal oelek chili paste. Let sit for 1 hour before serving.

Makes: 1/2 cup



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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1. Place all the fruit in a mixing bowl with the honey and lemon juice and zest. Mash the fruit just a bit with a potato masher. Allow the fruit to macerate (marinate and break up just a bit), 1 hour.

2. Distribute the ice among 10 dessert glasses or bowls. Pour the fruit and juice over the ice. Garnish with pomegranate arils and mint.

Nutrition information:

Per serving: 77 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 20 g carbohydrates, 1 g protein, 1 mg sodium, 2 g fiber.

WHITEFISH FILLETS WITH LEEK, KUMQUATS AND SWEET WINE

A recipe from "Bold: A Cookbook of Big Flavors" by Susanna Hoffman and Victoria Wise. Substitute blood or naval oranges if you can't find kumquats or a Seville orange.

Prep: 15 minutes
Cook: 20 minutes
Freeze: 4 hours or overnight
Makes: 4 servings

  • 4 whitefish fillets (6 to 8 ounces each), such as halibut or sea bass, 3/4 to 1 inch thick
  • 1/4 cup margarine, cut in 8 pieces
  • 2 tablespoons fresh lemon juice
  • Kosher or fine sea salt
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium leek, white and light green parts, cut into 2-inch-long shreds, rinsed, drained
  • 6 to 8 kumquats or 1 Seville orange, thinly sliced
  • 1/4 cup sweet muscat wine
  • 2 tablespoons fresh orange juice
  • 1 bay leaf
  • 1 tablespoon chopped fresh chives
  • Freshly ground black pepper

1. Place the fillets in a baking dish large enough to hold them in 1 layer; sprinkle them on both sides with the lemon juice and salt. Set aside in the refrigerator until ready to cook, up to 2 hours.

2. Heat the oil in a heavy skillet over medium heat. Add the leek and kumquats; cook until barely wilted, 1 minute. Stir in the wine, orange juice and bay leaf; heat to a boil, still over medium heat. Cook until the leek and kumquats are well wilted, 2 minutes. Pour over the fish, spreading the leeks and kumquats out evenly. Place the baking dish in a 450-degree oven; bake until the liquid is bubbling and the fish flakes easily when pierced with a fork, about 15 minutes.

3. Remove the bay leaf and serve right away, garnished with the chives and a sprinkle of black pepper.

Nutrition information per serving: 319 calories, 16 g fat, 2 g saturated fat, 105 mg cholesterol, 9 g carbohydrates, 34 g protein, 96 mg sodium, 2 g fiber

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