30-Minute Kosher Cook: More Than 130 Quick and Easy Gourmet Recipesby Judy Zeidler
The 30-Minute Kosher Cook delivers what no other kosher cookbook has before 130 delicious recipes, all prepared in half an hour or less. Judy gives great tips on the quick-fix pantry, how to stock your freezer and what should be in your refrigerator to make cooking quicker and more enjoyable. There are chapters on Appetizers, Soups and Stocks, Salads/b>
The 30-Minute Kosher Cook delivers what no other kosher cookbook has before 130 delicious recipes, all prepared in half an hour or less. Judy gives great tips on the quick-fix pantry, how to stock your freezer and what should be in your refrigerator to make cooking quicker and more enjoyable. There are chapters on Appetizers, Soups and Stocks, Salads and Vegetables, Pastas and Grains, Poultry, Meat, Fish, Dessert, and of course, a special section on traditional Jewish holiday favorites.
The focus here is on light cooking using fresh and healthy ingredients, all prepared in no time at all. Learn to make Quick Basic Pizza Dough so you can then prepare Tomato, Onion, and Rosemary Focaccia or Grissini (Italian breadsticks). Prepare Warm Mushroom Salad with Wild Greens, Turkey Kebabs with Honey Glaze, or Cinnamon-Buttermilk Coffee Cake each within half an hour! The 30-Minute Kosher Cook is your one-stop shop for speedy, delectable kosher fare for the Jewish holidays or any day of the week.
- HarperCollins Publishers
- Publication date:
- Edition description:
- Product dimensions:
- 7.24(w) x 9.68(h) x 0.75(d)
Read an Excerpt
FORGET CHOPPED liver. Instead, serve this fresh fennel pate with its unexpectedly delicate anise flavor. The recipe is courtesy Alain Ducasse's lovely bed-and-breakfast, La Bastide de Moustier, in Moustier, France. One of my tasters confessed that she ate the whole bowlful of this "caviar" herself she didn't even stop to make the accompanying toast rounds.
2 medium fennel bulbs
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 shallot, minced
2 tablespoons minced yellow onion
Pinch of fresh minced thyme
Salt and freshly ground black pepper to taste
Toasted rounds of French bread
Cut off the feathery tops of the fennel bulbs, and remove any tough outer layers. Cut the fennel into 1/4-inch dice, to yield about 3 cups.
In a large nonstick skillet over medium heat, heat the olive oil and saute the garlic, shallot, and onion about 4 minutes, or until soft. Add the fennel and saute until tender, about 10 minutes. Add the thyme, salt, and pepper, and let cook for 5 more minutes. Transfer to a wooden board and chop until well blended, or place in a food processor and pulse once or twice for a finer consistency. Spoon into a covered bowl or crock and refrigerate until ready to serve. Serve with toast rounds.
Meet the Author
Judy Zeidler is a teacher and authority on kosher cuisine. In addition to her cooking column for the Los Angeles Times, which is syndicated nationwide, Judy is the host of the Jewish Television Network show Judy's Kitchen and author of The 30-Minute Kosher Cook. She and her husband are co-proprietors of the Broadway Deli, Capo, and Zeidler's Cafi.
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