Cook This!

10 Amazing-Looking Meals from a Smash Hit Cookbook

Discover dishes that are a snap to prepare and made with wholesome ingredients.

Cook This!

10 Amazing-Looking Meals from a Smash Hit Cookbook

Discover dishes that are a snap to prepare and made with wholesome ingredients.

By Kim Kushner

I was raised in a modern Orthodox home in a vibrant kosher community in Montreal and first learned to cook from my mother, who was born in Morocco and grew up in Israel. My mother’s life revolves around food, and her generosity through her love of feeding other people has been the greatest influence on my cooking.
We ate family style, starting with soup and sturdy Moroccan-style meze-like platters of various dishes—hummus, tomato salads, avocado mixtures, lots of variations on eggplant—that we would pass around. A spicy fish dish followed as a first course and then came the meat as a main.
I find myself repeating these recipes, though somehow mine are a little more modern. I feed the people I love the kind of food I love to eat. And that’s what you will find in this book. All of the recipes are straightforward, approachable, and simple to make. Many of them require fewer than six ingredients. They are all tried-and-true.
If you’re Jewish but don’t keep kosher or if you’re not Jewish at all, you may be wondering, what’s in this book for me? Let me ask you, do you enjoy serving amazing food to your family and friends—dishes that are a snap to prepare and are made with wholesome ingredients? If so, this book is for you. Okay, so you won’t find any recipes for bacon and shellfish in it. But I promise that you’ll find lots to love. To indulge in these delicious meals, check out The New Kosher today—and read on below for Eat This, Not That!’s 10 favorite picks from the book!

1

Dark Chocolate Bark with Rose Petals, Pistachios & Walnuts

Dark chocolate bark with rose petals, pistachios & walnuts

Ingredients


Serves 12

9 oz (280 g) dark chocolate (bars, chips, or chunks)
1⁄2 cup (2 oz/60 g) crushed unsalted pistachios
2 tablespoons crushed dried rose petals
1⁄4 cup (1 oz/30 g) chopped walnuts

How to Make It

Line a baking sheet with parchment paper.

If you are using chocolate bars, break them into small pieces. Put the chocolate in the top pan of a double boiler over (not touching) simmering water and heat, stirring often with a heat-resistant spatula, until melted and smooth. Let cool for 3 minutes.

Pour the chocolate onto the prepared baking sheet and use a spatula to smooth into an even layer. Sprinkle the pistachios, rose petals, and walnuts evenly over the chocolate. Place the baking sheet on a level shelf in the fridge until the bark is completely cooled and hardened, about 2 hours. The bark can be covered and stored in the fridge for up to 2 weeks.

To serve, carefully peel the bark off the parchment paper, place it on a wooden board, and break it into pieces with a wooden mallet, or break it up with your hands. Place in a serving dish.

2

Best-ever Yogurt Dipping Sauce

Best-ever yogurt dipping sauce

Ingredients


Serves 4-6

1 cup (8 oz/250 g) plain Greek yogurt
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint, plus whole leaves for garnish
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Seeds of 1 pomegranate
2 tablespoons silan (date syrup)
1 teaspoon red pepper flakes (optional)

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3

Spinach and Feta Quiche with Heirloom Tomatoes

Spinach and feta quiche with heirloom tomatoes

Ingredients


Makes one 9-inch (23-cm) quiche, serves 6-8

For the Crust
1 cup (5 oz/155 g) all-purpose flour
1⁄2 cup (21⁄2 oz/75 g) whole-wheat flour
1 1⁄2 teaspoons sugar
Kosher salt
3⁄4 cup (6 oz/185 g) cold unsalted butter, cubed
1 large egg, beaten
1 tablespoon whole milk or soy milk

For the Filling
5 large eggs, beaten
2 tablespoons whole milk
11⁄2 cups (8 oz/250 g) frozen chopped spinach, thawed and squeezed of excess liquid
1 cup (5 oz/155 g) crumbled feta cheese
1 teaspoon onion powder
1⁄4 teaspoon dried basil
Kosher salt and freshly ground pepper
6–8 thin slices heirloom tomato

How to Make It

To make the crust, in a food processor, combine the flours, sugar, and 1 ⁄2 teaspoon salt and process for 5 seconds. Add the butter and pulse until the butter is reduced to small pieces. Add the egg and milk and pulse until moist clumps form.

Transfer the dough to a work surface, gather into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 11 ⁄2 hours or up to 2 days. The dough will keep in the freezer for up to 3 months. If using frozen dough, let it thaw in the refrigerator overnight or at room temperature for about 1 hour.

Preheat the oven to 375°F (190°C).

On a piece of parchment paper, roll out the dough into a 12-inch (30-cm) round. Gently transfer to a 9-inch (23-cm) pie pan, fold the overhang under, and crimp or flute the edges. (It doesn’t need to look perfect, as it will taste perfect!) Use a fork to pierce a few holes in the center of the dough. Bake until light brown, about 20 minutes. Transfer to a wire rack and let cool. Do not turn off the oven.

To make the filling, in a large bowl, whisk together the eggs, milk, spinach, cheese, onion powder, basil, a dash of salt, and 1 ⁄4 teaspoon pepper. Pour the filling into the pie shell. Arrange the tomato slices on top.

Bake until the filling is set and the crust is golden brown, 30–40 minutes. Allow the quiche to cool slightly before serving. To make in advance, let cool, then cover with plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight and reheat in a 350°F (180°C) oven until warm before serving.

4

Butternut Squash Chips with Herbes De Provence

Spinach and feta quiche with heirloom tomatoes

Ingredients


Serves 6-8

1 butternut squash, about 2 lb (1 kg), peeled, halved, and seeded
3 tablespoons extra-virgin olive oil
1–2 tablespoons herbes de Provence
Kosher salt and freshly ground pepper

Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.

Use a sharp knife or a mandoline to cut the butternut squash into thin slices.

Transfer the slices to a large bowl and drizzle with the oil. Sprinkle with the herbes de Provence, 1 teaspoon salt, and 1⁄2 teaspoon pepper. Toss to coat evenly.

Transfer the squash to the prepared baking sheets. Try to spread the slices in a single layer.

Roast for 20 minutes, then reduce the oven temperature to 350°F (180°C) and roast until they begin to curl, about 30 minutes longer. Let cool, then break into smaller pieces and serve. The chips will keep in an airtight container in the refrigerator for up to 1 week.

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5

Individual Mac & Cheese Pots

Individual mac & cheese pots

Ingredients


Serves 8

4 tablespoons (2 oz/60 g) unsalted butter, plus butter for greasing dishes
1 package (8 oz/250 g) macaroni or other small pasta
1⁄4 cup (11⁄2 oz/45 g) all-purpose flour
Kosher salt and freshly ground black pepper
1 cup (8 fl oz/250 ml) whole milk
1 cup (8 fl oz/250 ml) heavy cream
2 cups (8 oz/250 g) shredded Cheddar cheese or shredded cheese of your choice
1⁄2 cup (2 oz/60 g) cornflake crumbs
Red pepper flakes, truffle oil, pesto, or toasted sesame oil for topping

How to Make It

Preheat the oven to 400°F (200°C). Butter eight1 ⁄2-cup (4–fl oz/125-ml) ramekins or a 9-by-12-inch
(23-by-30-cm) baking dish.

Bring a pot of salted water to a boil over high heat. Add the macaroni, stir well, and cook for a few minutes
less than the package directions. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Add the flour, 1 ⁄2 teaspoon salt, and a sprinkle of black pepper and whisk to stir until well blended. Gradually pour in the milk and cream while stirring constantly. Bring to a boil and boil, stirring, for 2 minutes. Reduce the heat to medium and cook, stirring, until the sauce thickens, about 10 minutes longer. Add the cheese little by little and simmer, stirring, until melted, about 5 minutes. Remove from the heat.

Transfer the macaroni to a large bowl, pour in the cheese sauce, and toss to coat evenly. Transfer to the prepared baking dishes and sprinkle with the cornflake crumbs. Bake until the top is golden brown, about 20 minutes for individual ramekins and 35 minutes for the baking dish. Just before serving, sprinkle with the pepper flakes or other topping.

To make in advance, let cool completely, then cover with plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight and reheat in a preheated 325°F (165°C) oven for 20–25 minutes before serving.

6

Avocado, Hearts of Palm, Edamame and Za’atar Salad

Avocado, hearts of palm, edamame and za’atar salad

Ingredients


Serves 6-8

2 avocados, pitted, peeled, and thinly sliced
Juice of 1⁄2 lemon
6–8 hearts of palm (from 1 can or jar), cut into thin rounds
1 cup (5 oz/155 g) frozen shelled edamame, thawed
2 tablespoons za’atar
2 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar
1 teaspoon pure raw honey
Kosher salt and freshly ground pepper
Grated zest of 1 lemon

Place the avocado slices in a single layer on a platter and drizzle the lemon juice over the slices. Scatter the hearts of palm over the avocados and top with the edamame. Sprinkle the za’atar over the salad.
In a small bowl, whisk together the oil, vinegar, and honey until blended. Season with salt and pepper. Spoon the dressing over the salad and garnish with the lemon zest. Serve right away.

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7

Poisson à La Marocaine

Poisson à la marocaine

Ingredients


Serves 6

For the Paprika Oil
1⁄2 cup (13⁄4 oz/55 g) sweet paprika
2 cups (16 fl oz/500 ml) canola oil

For the Saffron Water
1 tablespoon saffron threads
1 cup (8 fl oz/250 ml) boiling water
4 cloves garlic, quartered
1 bunch fresh cilantro, stems reserved and left whole, leaves chopped
2 red bell peppers, seeded and finely diced
3 dried red chiles, such as guajillo, ancho, or pasilla
6 grouper or tilapia fillets, about 6 oz (185 g) each
1–2 preserved lemons, cut into small pieces
Kosher salt and freshly ground pepper
Fresh cilantro for garnish

To make the saffron water, preheat the oven to 425°F (220°C). Place the saffron on a small piece of aluminum foil and fold over to secure the saffron inside. Toast in the oven for no more than 1 minute. Use your fingers to crumble the saffron into tiny pieces. Place in a small glass jar, pour in the boiling water, and shake until well blended. This mixture will also come in handy for Moroccan cooking.

If you have time to marinate the fish: Pour 1 ⁄4 cup (2 fl oz/ 60 ml) of the paprika oil into a large sauté pan. Add the garlic, cilantro stems, bell peppers, and chiles. Place the grouper on top and add the preserved lemons. Pour 3 tablespoons of the saffron water evenly over the fish. Use your hands to rub the liquids into the fish. Season with salt and pepper. If you have time, cover the pan and let the fish marinate in the fridge for up to 24 hours.

Remove the pan from the fridge, place over medium-high heat, and cook, covered, for 10 minutes. Reduce the heat to low, sprinkle the cilantro leaves over the fish, and cook, uncovered, for 10 minutes longer. The dish should look bright and bubbly. Serve right away.

If you have don’t have time to marinate the fish: Pour 1 ⁄4 cup (2 fl oz/60 ml) of the paprika oil into a large sauté pan. Add the garlic, cilantro stems, bell peppers, and chiles, place over medium-high heat, and cook, stirring occasionally, until the peppers and chiles are softened, about 4 minutes.

Place the fish on top and add the preserved lemons. Pour 3 tablespoons of the saffron water evenly over the fish. Season with salt and pepper. Tilt the pan so that the liquids are evenly coating all of the fillets. Cover and cook over medium-high heat for 10 minutes. Reduce the heat to low, sprinkle the cilantro leaves over the fish, and cook, uncovered, for 10 minutes longer.

The dish should look bright and bubbly. Serve right away.

8

Lime and Sesame-soy Chicken

Lime and Sesame Soy Chicken

Ingredients


Serves 6

1 chicken, about 31⁄2 lb (1.75 kg), cut into 8–10 pieces, or 8–10 bone-in chicken pieces of your choice, about 3 lb (1.5 kg) total weight (skin on or skinless)
1 tablespoon onion powder
Juice of 2 limes
1⁄4 cup (2 fl oz/60 ml) soy sauce
2 tablespoons peach or apricot preserves
2 bay leaves
2 tablespoons sesame seeds

How to Make It

Place the chicken in a large bowl and sprinkle with the onion powder. Add the lime juice, soy sauce, and preserves and use your hands to combine well, coating each piece evenly. Add the bay leaves and sprinkle the sesame seeds evenly over the top. Cover and marinate at room temperature for 30 minutes or in the fridge for up to 24 hours. Remove and discard the bay leaves before cooking.

If grilling outdoors: Prepare a hot fire in a charcoal or gas grill. Scrape any excess marinade off the chicken. Grill the chicken, turning once, until cooked through, about 5 minutes per side.
Serve hot or at room temperature.

If cooking indoors: Preheat the oven to 375°F (190°C). Arrange the chicken in a single layer in a roasting pan and add any marinade. Roast uncovered for about 45 minutes. Turn the chicken pieces over and continue to roast until cooked through, about 30 minutes longer. Serve hot or at room temperature.

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9

Braised Beef Short Ribs with Cider-herb Reduction

Braised beef short ribs with cider-herb reduction

Ingredients


Serves 6

6 flanken-style short ribs, about 2 1⁄2 lb (1.25 kg) total weight
Kosher salt and freshly ground pepper
4 cloves garlic, minced
1⁄2 cup (4 fl oz/125 ml) cider vinegar
1 can (6 oz/185 g) tomato paste
1⁄2 cup (4 fl oz/125 ml) dry red wine
1 tablespoon dried oregano
1 tablespoon dried basil
1 heaping tablespoon pure raw honey
1 teaspoon extra-virgin olive oil

*Serves 6

How to Make It

Preheat the oven to 400°F (200°C).

Season the short ribs with 1 ⁄2 teaspoon salt and 1 ⁄4 teaspoon pepper and then rub the ribs with the
garlic. Place the ribs in a single layer in a large baking dish or pan.

In a bowl, whisk together the vinegar, tomato paste, wine, oregano, basil, honey, and oil. Pour the marinade
over the ribs. You can cover and marinate in the fridge overnight or cook straightaway.

Cover the baking dish with aluminum foil and transfer to the oven. Immediately reduce the oven temperature to 350°F (180°C) and cook for 21 ⁄2 hours. Turn the oven off but keep the ribs in the oven for 1 hour longer (they will really soften up during this time!).

Remove the ribs from the oven and serve right away. Alternatively, let cool completely, transfer to an airtight container, and refrigerate for up to 4 days or freeze for up to 1 month. If frozen, thaw overnight in the fridge. To serve, reheat in a preheated 300°F (150°C) oven until hot. That’s it. How easy is that?

10

Crispy Smashed Za’atar Potatoes

Crispy smashed za’atar potatoes

Ingredients


Serves 6-8

21⁄2 lb (1.25 kg) marble potatoes or other small potatoes
Kosher salt and freshly ground pepper
1⁄4 cup (2 fl oz/60 ml) extra-virgin olive oil
3–4 tablespoons za’atar

Preheat the oven to 425°F (220°C).

Place the potatoes in a large pot and add cold water to cover. Bring to a boil over high heat and stir in 1 tablespoon salt. Cover, reduce the heat to medium, and cook until fork-tender, about 10 minutes depending on size.

Drain the potatoes and spread in a single layer on a baking sheet. Use a large fork or a potato masher to smash them slightly. You just want to break them up a bit. Drizzle the oil over the top and season generously with salt and pepper. Taste and adjust the seasoning.

Roast until the potatoes are golden and crisp, about 10 minutes. As soon as they come out of the oven, sprinkle generously with the za’atar to taste and serve right away.

For 100 Recipes Perfect for Every Household, Check Out The New Kosher Today!

The New Kosher cookbook