By
– August 30, 2011
Delicious is the best word to describe The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen by Leah Koenig. The photographs by Lucy Schaeffer are so luscious and vivid that I felt like I wanted to eat the book while reading it! Joan Nathan, the award winning cookbook author, says it all in her Foreword to the book; “How lucky Hadassah is to have Leah Koenig, one of the rising stars in a new generation of Jewish food writers, compose this latest Hadassah cookbook.”
The recipes are grouped into 1. “Breakfast and Breads,” 2. “Salads and Spreads,” 3. “Sandwiches and Pizzas,” 4. “Soups and Stews,” 5. “Sides,” 6. “Mains,” 7. “Sweets,” and 8. “Anytime Snacks.” There are the traditional Jewish favorites such as chicken soup but in this case it is a recipe for “Lemony Chicken Soup.” There is the borsht recipe or more precisely “Quick(er) Borsht.” Alongside these culinary favorites are whimsically named dishes such as the “Drunken Vegetable Chili” or enticing recipes such as “Sweet Potato Kale Soup with White Beans.” Interspersed among the recipes are side bar explanations to help the neophyte cook such as “Herbs and Spices: Fresh vs. Dried” or “Braising” or “How to Butterfly Chicken.” What is especially delightful about the recipes is that they are all kosher and doable. The “At a Glance Kashrut Index” makes it easy for the cook to find a pareve or dairy or meat recipe when in a rush.
The recipes are a diverse group. They reflect the culinary patterns of Ashkenazi, Sephardic, Israeli, new wave American cuisines along with tapping into the richness of other traditions such as those of Mexico, Japan, and Morocco. The recipes emphasize healthy nourishment for the diner and for the earth. Many of the recipes enable the cook to shop locally and draw upon the neighborhood farmer’s market, organic foods, and the community cooperative, all of which are the new focus of the sustainability movement. Supplementing the easy to follow recipes is the flowing narrative that provides an introduction to each group of recipes with a discussion of the dishes, and information about their historical and cultural heritage.
The recipes are clear and easy to follow. The photos cue the chef as to how the dish should look and how b est to serve it. The print is large enough so that one can read the recipes even while whisking eggs in a bowl in front of you. Most of the ingredients are not so exotic that the average cook cannot locate them. And to help those who may have difficulty finding some of the ingredients, the book provides online sources. The dishes are appealing, look delicious, and are intended for today’s overworked cook who often doesn’t have the time or energy to devote to making elaborate meals.
The book provides “Menu Ideas” in its concluding pages. However, I think the reader will walk away with many ideas as to how to prepare a meal that is healthy, kosher, delectable, and fun to make. Index, photographs.
Couscous with Dried Cherries and Mint
The beans, fruit and grains in this side dish offer the nutritional profile of a complete meal. Switch things up by substituting less common grains like wheat berries, spelt or farro in place of the couscous.
Serves 6
1 1/2 cups Israeli couscous
1 can rosa (pink) beans or white beans, rinsed and
drained
1/2 cup red onion, halved and thinly sliced
1/2 cup dried cherries (or dried cranberries), chopped
5 tablespoons light olive oil
1/4 cup plus 1 tablespoon lemon juice
3 tablespoons honey
Salt and freshly ground black pepper
1/4 cup chopped mint
1/4 cup crumbled feta or goat cheese (optional)
1. Cook couscous according to package directions; remove from heat and set aside.
2. In a medium bowl, combine beans, onion and cherries. In a small bowl, whisk together oil, lemon juice, honey, salt and pepper to taste, mint and feta, if using.
3. Add couscous to the bean mixture and toss gently with about two thirds of the dressing until
combined. Add additional dressing to taste. Tightly seal and refrigerate any leftover dressing.
© The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen, Universe, New York, 2011.
The recipes are grouped into 1. “Breakfast and Breads,” 2. “Salads and Spreads,” 3. “Sandwiches and Pizzas,” 4. “Soups and Stews,” 5. “Sides,” 6. “Mains,” 7. “Sweets,” and 8. “Anytime Snacks.” There are the traditional Jewish favorites such as chicken soup but in this case it is a recipe for “Lemony Chicken Soup.” There is the borsht recipe or more precisely “Quick(er) Borsht.” Alongside these culinary favorites are whimsically named dishes such as the “Drunken Vegetable Chili” or enticing recipes such as “Sweet Potato Kale Soup with White Beans.” Interspersed among the recipes are side bar explanations to help the neophyte cook such as “Herbs and Spices: Fresh vs. Dried” or “Braising” or “How to Butterfly Chicken.” What is especially delightful about the recipes is that they are all kosher and doable. The “At a Glance Kashrut Index” makes it easy for the cook to find a pareve or dairy or meat recipe when in a rush.
The recipes are a diverse group. They reflect the culinary patterns of Ashkenazi, Sephardic, Israeli, new wave American cuisines along with tapping into the richness of other traditions such as those of Mexico, Japan, and Morocco. The recipes emphasize healthy nourishment for the diner and for the earth. Many of the recipes enable the cook to shop locally and draw upon the neighborhood farmer’s market, organic foods, and the community cooperative, all of which are the new focus of the sustainability movement. Supplementing the easy to follow recipes is the flowing narrative that provides an introduction to each group of recipes with a discussion of the dishes, and information about their historical and cultural heritage.
The recipes are clear and easy to follow. The photos cue the chef as to how the dish should look and how b est to serve it. The print is large enough so that one can read the recipes even while whisking eggs in a bowl in front of you. Most of the ingredients are not so exotic that the average cook cannot locate them. And to help those who may have difficulty finding some of the ingredients, the book provides online sources. The dishes are appealing, look delicious, and are intended for today’s overworked cook who often doesn’t have the time or energy to devote to making elaborate meals.
The book provides “Menu Ideas” in its concluding pages. However, I think the reader will walk away with many ideas as to how to prepare a meal that is healthy, kosher, delectable, and fun to make. Index, photographs.
Recipe
Couscous with Dried Cherries and Mint
The beans, fruit and grains in this side dish offer the nutritional profile of a complete meal. Switch things up by substituting less common grains like wheat berries, spelt or farro in place of the couscous.
Serves 6
1 1/2 cups Israeli couscous
1 can rosa (pink) beans or white beans, rinsed and
drained
1/2 cup red onion, halved and thinly sliced
1/2 cup dried cherries (or dried cranberries), chopped
5 tablespoons light olive oil
1/4 cup plus 1 tablespoon lemon juice
3 tablespoons honey
Salt and freshly ground black pepper
1/4 cup chopped mint
1/4 cup crumbled feta or goat cheese (optional)
1. Cook couscous according to package directions; remove from heat and set aside.
2. In a medium bowl, combine beans, onion and cherries. In a small bowl, whisk together oil, lemon juice, honey, salt and pepper to taste, mint and feta, if using.
3. Add couscous to the bean mixture and toss gently with about two thirds of the dressing until
combined. Add additional dressing to taste. Tightly seal and refrigerate any leftover dressing.
© The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen, Universe, New York, 2011.
Carol Poll, Ph.D., is the retired Chair of the Social Sciences Department and Professor of Sociology at the Fashion Institute of Technology of the State University of New York. Her areas of interest include the sociology of race and ethnic relations, the sociology of marriage, family and gender roles and the sociology of Jews.
