From Some Culinary STARS
In celebration of Passover, our popular series, Cooking with the Stars returns. We are gathered around the Passover table, sharing favorite family recipes from some guest culinary stars. Some of these recipes are beloved heirlooms; some are updated treasures, several are new and contemporary. All are truly delicious!
We thank our culinary Stars for sharing their cherished family food jewels, and wish them all a happy, kosher Passover!
The KosherEye Passover HOTLINE is open for your questions through March 24th. Our stars are standing by, ready to answer!
Ronnie Fein − Khoshaf
Ronnie's recipe fits the criteria - easy, fresh, healthy, and delicious. Khoshaf is a fruit compote, uncooked, and her recipe is based on similar dishes she tasted during a trip to Egypt. Ronnie Fein is a food writer, cookbook author and director of the Ronnie Fein School of Creative Cooking in Stamford, CT. She writes regular features for MediaNews-Hearst newspapers and her articles have appeared in many other newspapers and magazines; her latest cookbook is Hip Kosher.
Susie Fishbein − Shepherd's Pie
Susie is the author extraordinaire of the bestselling Kosher by Design cookbook series with over 400,000 copies sold worldwide. In 2008 she was included on the Forward 50 as one of the 50 most influential Jews and has been a guest on dozens of network TV and radio shows. She is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Susie is sharing the ultimate comfort food recipe, Shepherd's Pie - "It’s right out of my childhood. This recipe is perfect for leftover mashed potatoes, leftover chopped meat, leftover vegetables." Her newest cookbook is Kosher by Design Cooking Coach.
KosherbyDesign.com, author of Kosher by Design cookbook series
Laura Frankel – Chocolate Cinnamon Crumb
You would never know that this cake is for Passover and one of the ingredients is matzo farfel. Laura is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish Studies in Chicago. She is the author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes. Frankel is an avid farmer’s market supporter, giving demos and teaching classes all over the country featuring market produce. Frankel is the former chef and founder of the Shallots restaurants. She has training and extensive experience in both savory and pastry kitchens and has run restaurants in Chicago and New York. Before committing herself to her culinary passion, she played and taught both alto and baritone saxophones professionally.
Leah Hadad − Vegetarian Butternut Squash Matzah Ball Soup
Leah shares her original recipe for matzah ball soup for the ‘underprivileged vegetarian.’ Her recipe combines traditional Yemenite spices with old fashioned chicken soup - without the chicken. Leah is Founder & President of Tribes-A-Dozen. She resides with her family in Washington, D.C, where she also practiced as an attorney at law before founding Tribes. A self–taught baker and cook, she delights friends and family at gatherings and dinner parties with her traditional recipes skillfully and lovingly adapted for the modern day home cook. She believes that baking bread is a spiritual experience that defines our humanity.
June Hersh − Matzo Meat Cakes plus Video Demonstration of the Recipe
June grew up with Sephardic food influence and remembers how important it was to include her great grandmother's version of these Matzo Meat Cakes at their Passover table. June is a former teacher, passionate home cook and cookbook author. Her first book Recipes Remembered: A Celebration of Survival, was written in association with the Museum of Jewish Heritage. and features the remarkable stories and cherished recipes of Holocaust survivors. The museum benefits from ALL proceeds. June recently appeared on QVC introducing a new softcover edition of this book and sold over 4,000 in just a few minutes. Her second book, The Kosher Carnivore, is the ultimate meat and poultry cookbook for the “kosher clueless to the kosher committed”. Proceeds from this book benefit MAZON: A Jewish Response to Hunger.
Lévana Kirschenbaum − Lamb Shanks with Artichokes and Mushrooms
Lévana's Passover recipe for Lamb Shanks is " Lean, tender, low maintenance, and best of all, very well priced! And I love their rustic, unpretentious look making your homemade dish look homemade!" For many years, Lévana Kirschenbaum was co-owner of Lévana Restaurant on Manhattan’s Upper West Side, and was a pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, the diva of glorious simple healthy meals. She has published Lévana’s Table: Kosher Cooking for Everyone, Lévana Cooks Dairy-Free!, and a book-DVD set based on her demo series called In Short Order, on cooking great meals in no time, in style and in good health. She has recently published The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple.
Gloria Kobrin − Flourless Chocolate Cake with Apricot Filling
Gloria's recipe for flourless chocolate cake is so delicious that you will want to make it all year round. Her secret to this marvelous Passover treat is to replace the flour with ground pecans. Gloria − married 40 years, mother of two, grandmother of two − has cooked her whole life for groups ranging from four to 100. Gloria specializes in creating delicious gourmet food that is approachable to the home cook and that happens to be Kosher. Author of the Kosher Cookbook App for iPhone and iPad, Gloria shares her recipes and cooking tips on her Kosher Cookbook page on Facebook and Twitter.
Helen Nash − Tomato & Bell Pepper Soup with Basil Garnish
Helen's soup recipe is ideal for Passover because it can be prepared in advance. The soup has a beautiful orange color and a slightly spicy taste, and it is equally good hot or room temperature. Helen Nash was born into an old rabbinical family in Cracow, Poland. In New York City, where she has spent most of her life, she studied with world-famous cooks Michael Field, Marcella Hazan, Lydie Marshall, and Millie Chan. An accomplished lecturer and teacher, she has given demonstrations at New York University, Yeshiva University, and the legendary De Gustibus cooking school at Macy’s, as well as at numerous synagogues and Jewish community centers. Her newest book is Helen Nash's New Kosher Cuisine.
Joan Nathan – Salade Juive
Moroccan Confit of Tomatoes & Peppers with Coriander
Joan serves salade juive all year round - using fresh tomatoes in the summer and canned tomatoes the rest of the year.Joan considers food through the lenses of history, culture, and tradition. She regularly contributes to The New York Times, Food Arts Magazine, and Tablet Magazine and is the author of ten award-winning cookbooks. Her most recent book is Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, which was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines. In 1994, Nathan's Jewish Cooking in America won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award. Eleven years later, these awards were bestowed upon her 2005 cookbook The New American Cooking.
Shoshana Ohriner − Lemon Raspberry Tart
This tart is the perfect end to a heavy Seder meal − sweet, tart and refreshing. With all the intense chocolate desserts that are common on Passover this tart is the perfect change of pace. Rabbi Shoshana Ohriner is the creator and author of the popular blog Couldn't Be Parve, specializing in naturally delicious dairy-free desserts. Her recipes have been published in a variety of publications and websites, including the Jewish Week and Kosher.com. She has a love of baking and a passion for confectionary arts and feels " Whatever the reasons a person may have for avoiding dairy, I truly believe that no one should have to sacrifice good taste to achieve those goals, especially when it comes to dessert." Shoshana lives in California with her husband and two sons.
Pam Reiss − Hazelnut Pear Salad and Spinach and Zucchini Soup
Pam's recipes for soup and salad are both colorful and delicious and if you use vegetable stock in the soup recipe, this is a great vegetarian alternative to chicken soup and matzo balls. Pam grow up in the family catering business and earned a degree in Hotel, Restaurant and Institutional Management. After completing her degree, she returned to Winnipeg and the family business, Desserts Plus. It didn't take long for her to start testing and trying out new recipes and she quickly combined her interest in creating recipes with her love of writing to create Soup - A Kosher Collection - her first kosher cookbook. Her second book, Passover - A Kosher Collection was published in January 2010 and the second edition of the Canadian bestseller Soup – A Kosher Collection was published in September, 2011.
Leah Schapira and Victoria Dwek − Potato-Chip Zucchini Sticks with Lemon-Mayo Dipping Sauce
This talented duo combined forces to create their just released new cookbook Passover Made Easy and the recipe they are sharing with us "was the first side dish recipe we developed for our just released cookbook."
Leah Schapira is the co-founder of CookKosher.com, a popular online kosher recipe exchange, and the author of the bestselling Fresh & Easy Kosher Cooking. A self-taught cook, Leah expresses her love of cooking through her food articles, her busy website, and her exciting cooking demos and classes. Passover Made Easy is Leah's second release with ArtScroll/Shaar Press.Leah resides in New Jersey with her husband and family.
Victoria Dwek is the managing editor of Whisk, a popular kosher food magazine published weekly by Ami Magazine. She made her cookbook debut with Passover Made Easy, co-authored with Leah Schapira. Her feature articles take readers behind the scenes to learn from chefs and other professionals in the kosher food world. An experienced journalist and avid hostess, Victoria's work combines her passions for good food and good writing. She lives in Deal, New Jersey with her husband and children.
Tina Wasserman – Passover Migas and Double Coconut Chocolate Coconut Macaroons
Tina's recipe for Passover Migas is from her next book Entrée to Judaism for the Family – it will be a guide to how to continue the conversations about our heritage between children and parents and grandparents. Tina is the author of the bestselling Entree to Judaism: A Culinary Exploration of the Jewish Diaspora published by the URJPress. She is trained in education and nutrition and has shared her love and understanding of cooking and Jewish culinary history to audiences in synagogues, community centers and organizations throughout North America and Europe, and in her own cooking school as well. She is also the founding food columnist for Reform Judaism Magazine. Her election in 1994 to Les Dames d’Escoffier, an International Culinary Society that honors women in the food and beverage industry, recognized her reputation as one of a handful of outstanding women in the country specializing in Jewish historical cuisine.
March 11, 2013