Anytime is a good time for a great new cookbook. True, Mother’s Day has passed, but if you missed a gift, or are feeling like you need another one, this new cookbook is a sure winner. I love it but, the truth is, I bought it as a gift based on its title alone, “Millennial Kosher Cooking.”
I am definitely NOT a millennial. However, I am the mother of one. So, when I saw this in a book store, I immediately thought it might be the book to spark in him an interest in cooking. I excitedly opened the book and almost instantly realized that the book had nothing to do with young people in the 20-something age bracket and then, after closer perusal, I decided that I was not about to give this book away. In fact, by the time I had looked through it, I had marked most of the recipes with sticky tabs so I could easily find them. This is a book for all cooks of all ages.
As I discovered, the title is not about the age of the cooks who might like this book (though they probably will!); rather, it is about the recipes themselves. The author, Chanie Apfelbaum, has taken the roots of recipes from our heritage and reinvented them to reflect today’s bolder and spicier flavors.
This book absolutely is a great one for new cooks no matter the ages — it makes a perfect engagement gift — but it is also great for seasoned cooks who want to step up their game. The beginning of the book offers some great food advice, such as Menus Matter, Track the Trends, Learn the Lingo, Be Resourceful, and more.
There is a section that offers advice about the necessary tools and equipment needed in a today’s kitchen. She recommends a Sous Vide Machine and also an Insta-Pot. I may live without a Sous-Vide, but I love my Insta-Pot.
The next section is all about Pantry Essentials and what a well-stocked pantry looks like. There is a lot to take in here, and a lot to shop for if you are just setting up a kitchen. I must admit that I do not have everything she recommends, so I advise buying what you think you will use. Trust me, you can live without pickled onions, if you choose to do so. So read the list and buy accordingly.
According to Apfelbaum, staples are those things that one makes and uses frequently such as challah and preserved lemons. I lived without preserved lemons for my entire life. Then I tasted them in a delicious salad dressing. I will be making them this week!
The first recipe that intrigued me was one in which hot coffee is poured over oatmeal reflecting the Italian treat, Affogato, in which hot coffee is pored over cold vanilla ice cream. I tried it and loved it.
There are so many recipes here that look inviting and delicious in the gorgeous pictures that Apfelbaum has taken. I admit that I’m still not a fan of the new style of parts of the picture in focus and parts out of focus, but I see that style in so many cookbooks now, that I think I’m going to have to get on the bandwagon!
Still, the photos are beautiful, inviting, and homey and I look forward to lots of delicious meals from this book that is NOT just for Millennials.
I cannot wait to try Maple Chili Spatchcock Chicken, Crockpot Barbecue Pulled Beef, Kani Fried Rice, Pesto Zoodles with Flaked Lemon Salmon and many more.
It may be time to buy a gift or two for those on your list who need a spring pick-me-up! And don’t forget to get one for yourself! Here are a few recipes to get you started.
Summer Berry and Feta Salad with Basil Lime Dressing (Dairy)
5 ounces frisee or arugula
1 cup sliced strawberries
1/2 cup blueberries
1/3 cup candied pecans
1/2 small red onion, thinly sliced
1 cup crumbled feta cheese
1/3 cup extra virgin olive oil, or light olive oil, or canola oil
3 Tbsp. freshly squeezed lime juice
2 Tbsp. honey
1/2 cup packed fresh basil leaves
Salt and freshly ground black pepper, to taste
Place all the dressing ingredients in the bowl of a food processor and process until smooth. Pour into a small pitcher or bowl. Set aside. Place the frisee or arugula on a plate and top with the berries and pecans. Sprinkle the cheese evenly over the veggies and fruit. Drizzle the dressing over all and serve. Serves 4.
Peanut Butter Granola (Pareve)
For the peanut lovers in your house. You can also make this with almond or cashew butter and almonds or cashews.
1/4 cup natural peanut, almond or cashew butter
1/4 cup pure maple syrup
2 Tbsp. dark brown sugar
1 Tbsp. peanut, coconut or canola oil
1/2 tsp. kosher salt
2 cups old fashioned oats
1/2 cup honey roasted peanuts, plain peanuts, chopped almonds or cashew pieces
Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
In a small saucepan, combine the nut butter, maple syrup, brown sugar, oil and salt. Place over low heat and cook until melted and smoothly combined.
Place the oats in a large bowl. Pour the nut butter mixture over the oats and stir to combine. Spread mixture evenly on the prepared pan. Bake for 25 minutes, stirring halfway through. Remove from the oven and let cool. Break into small pieces, place in a large bowl and add the nuts. Mix. Makes about 3 cups.
World’s Best Corn Muffins (Pareve or Dairy)
1-1/2 cups cornmeal
1-1/2 cups unbleached flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup coconut milk or almond milk or regular milk (I prefer almond milk)
1/2 cup canola oil
1 large or extra-large egg
1 can (14.75 ounces) creamed corn
Preheat the oven to 30 degrees. Line a 12-cup plus 3 more cups in muffin tins with cupcake liners. Set aside.
In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together to blend. In another bowl, mix the milk, oil and egg. Pour into the dry ingredients and blend with a fork. Add the creamed corn and mix to blend evenly.
Scoop the batter into the prepared pan. Bake for 20 to 25 minutes, or until a tester comes out clean. Makes 15 muffins.
House Rub (Pareve)
Great for beef, chicken and even fish. I tripled the recipe and keep it in an airtight container.
2 Tbsp. coriander
1 tsp. freshly cracked black pepper
1 tsp. granulated garlic
1 tsp. onion powder
1 Tbsp. dark brown sugar
2 tsp. mustard powder
1 Tbsp. smoked paprika
1-1/2 tsp. kosher salt
Mix all ingredients together and store in an airtight container. Sprinkle generously on chicken before broiling or roasting, hamburgers or steak before grilling and fish before broiling or roasting.