Hip Kosher

I am up for any book that is titled Hip Kosher, because that is what I am all about! Hip Kosher, written by Ronnie Fein, features 175 easy recipes for kosher cooks (or wanna be cooks). As Fein puts it "You don't have to be Jewish to eat or cook kosher food." So true….

Fein gives great explanations for what kosher food is and breaks it down so that anyone can understand. Also Fein gives the kosher cook essentials for their kosher kitchen (I happen to agree with everyone of them).

As for the recipes, they are nicely separated by topics, with helpful tips thrown in. There are some nice spins on traditional Ashkenazi and Sephardic dishes, so this is a book for kosher cooks who want to experiment!

I will be adding most of side dishes to my repertoire for my clients. The recipe for Roasted Plum Tomatoes and Sauteed Carrots with Mints and Shallots makes my mouth water.

Hip Kosher would be a yummy addition to your kitchen library whether you are kosher, thinking about being kosher, or have a special someone in your life that is kosher.

Nosh on,
Shoshi

Earth Day and MEDITERRANEAN SALAD !

I have been asked by WeAct (www.weact.org)in Harlem to do a cooking demo for Earth Day on April 19th. I so loved being in the community last summer when I was a community chef for Just Food, so I am totally looking forward to it. The Earth Day festivites will take place from 12pm-6pm at the Harlem State Office Builing, 163 West 125th Street. There will be green products, art, and all things fabulously green.

I am thinking of making a salad for the event. My salads were a HUGE hit in Harlem last year at the Farmer's Market. We love our fried food in Harlem which is why I am thinking it would be good to show off some other food options, not to mention the Food Co-Op and Farmer's Markets will be kicking off soon. Yum!

Nosh on,
~Shoshi


MEDITERRANEAN SALAD

4 med. tomatoes, each cut in 3 slices
1 red onion, sliced
1 (14 oz.) can artichoke hearts, cut into halves
Garlic Basil dressing (following)
18 thin slices Mozzarella (about 8 oz.)
Romaine lettuce leaves
18 pitted ripe olives

Place tomatoes, onion, and artichoke hearts in 11 x 7 x 1 1/2 inch ungreased baking dish. Cover evenly with Garlic Basil dressing. Cover and refrigerate at least 4 hours.

Chop Romaine into bite size pieces and spoon vegetables and dressing on top along with cheese and salami. Garnish with olives.


GARLIC BASIL DRESSING:

3/4 c. olive oil
1/4 c. vinegar
1 tsp. salt
1 tsp. dried basil leaves
1/8 tsp. pepper
3 cloves garlic, crushed

Mix together.