Pique your ?epicuriosity?! Share and rejoice in the universal spirit of food and tradition celebrated in America Cooks Kosher!
This hardcover 330+ page hard cover, spiral-bound collection features over 300 recipes for gourmet dinners, quick and easy daily meals, and holiday menus from over 200 kitchens in and around Baltimore, Maryland. Certain to nourish your palate as well as your soul, America Cooks Kosher speaks to everyone who loves food and has an appreciation of how it enhances family life. Sprinkled with food trivia, Jewish midrash, American food histories, wine selections, kosher substitution information, Passover options, children?s recipes and so much more, this user-friendly eclectic masterpiece is a must for every cook from the novice to connoisseur.
America Cooks Kosher is your definitive guide to time-tested traditional and contemporary Jewish and American recipes. From the Seder table to the Super Bowl party, the cholent crock pot to the barbeque grill, America Cooks Kosher is destined to be your newest kitchen resource and favorite kitchen companion.
Combining the laws and customs of kashrut with today?s contemporary lifestyles, this unique cookbook is a compilation from many chefs with many different styles. It reflects a multitude of varied cooking techniques and trends ranging from the traditional Jewish matzah ball soup to the most up-to-date American fusion foods.
America Cooks Kosher transforms the daily routine of eating into a delectable dining experience. It is a timeless treasury destined to become a keepsake that will be cherished from generation to generation.
All proceeds from the America Cooks Kosher cookbook will help to fund the outstanding youth and adult educational programs that Beth Tfiloh develops for its members, students, and school families, as well as the Jewish community at large.
Looking for Cool Summer Treats?
? 2 cups finely chopped tomatoes
? 1 cup finely chopped cucumber
? 1 cup finely chopped celery
? 1 cup finely chopped green bell pepper
? 1/2 cup finely chopped onion
? 4 teaspoons snipped parsley
? 2 teaspoons chives
? 1 teaspoon Worcestershire sauce
? 2 small cloves garlic, minced
? 22-4 teaspoons tarragon wine vinegar
? 2-4 tablespoons olive oil
? 4 cups tomato juice
? 1/2 teaspoon chili pepper
? Salt and pepper
Combine all ingredients in stainless steel or glass bowl.
INGREDIENTS - SALAD
? 12-14 cups assorted salad greens (red leaf, romaine, iceberg, etc)
? 2 nectarines, sliced into wedges
? 1/3 cup walnut meats, toasted
? Choose at least three salad greens, using Boston or red leaf as a bas and adding 2 other types for their color and flavor.
1. Wash the greens, pat dry, and pile them into a large salad bowl.
2. Adorn the greenery with nectarines and toasted walnuts.
3. Pour the vinaigrette over the greenery and toss well to coast evenly. Serve immediately.
INGREDIENTS - BALSAMIC VINAIGRETTE
? 2/3 cup olive oil
? 2 tablespoons balsamic vinegar
? 1/4 cup orange juice
? 1 tablespoon Dijon mustard
? 1 clove garlic, smashed
? 1/4 teaspoon salt
? Freshly ground black pepper to taste
Beat together vinaigrette ingredients in a bowl.
INGREDIENTS - SALAD
? Kernels from 6 ears of fresh corn or 3 cups frozen kernels
? 1 large Vidalia onion, chopped
? 2 medium zucchini, cubed
? 1 bunch scallions, chopped
? 1 red bell pepper, chopped
? 1 green bell pepper, chopped
? 1/2 cup minced fresh parsley
? 2 teaspoons mustard seed
INGREDIENTS - DRESSING
? 1 clove garlic, minced
? Salt and pepper to taste
? 2 teaspoons Dijon mustard
? 1 teaspoon ground cumin
? 2 teaspoons sugar
? 1 teaspoon hot sauce
? 1/3 cup cider vinegar
? 2/3 cup olive or vegetable oil
1. Cook corn kernels in boiling salted water for 3 minutes. Drain thoroughly.
2. When cooled, toss corn with the onions, zucchini, scallions, both bell peppers, parsley and mustard. Set aside.
3. Whisk together all dressing ingredients.
4. Gradually add the dressing to the salad until the mixture is adequately coated.
Prepare a few hours in advance so flavors can blend.
? 4-5 peaches, sliced
? 1 cup flour
? 1/2 cup sugar
? 1/2 cup brown sugar
? 1/2 teaspoon baking powder
? 1 egg, beaten
? 4 tablespoons (1/2 stick) margarine, melted
? 1 teaspoon cinnamon
1. Preheat oven to 350 degrees.
2. Place sliced peaches in a greased pie pan.
3. Combine flour, sugar, cinnamon and baking powder. Stir in egg to make a crumb topping. Sprinkle topping over peaches. Drizzle margarine on top.
4. Bake 30 minutes or until topping is browned and bubbly.
Top with ice cream or whipped cream, if serving with dairy meal.