“Kosher by Design” Cookbook for Young Cooksby Larry Cox on Nov. 18, 2010, under Uncategorized
Kosher by Design for Teens and Twenty-Somethings: Cooking for the Next Generation by Susie Fishbein with the photography of John Uher (Mesorah Publications, $29.99)
It’s never too early to learn how to cook. In the seventh project in the “Kosher by Design” series, a new approach to the culinary tastes of teens and young adults are featured.
The 100 easy-to-prepare recipes and contents of this collection are divided into twelve main chapters: Getting Started; Healthy Eating Tips; Equipment; Special Diet Needs; Starters; Munchies; Soups and Salads; Poultry and Meat; Fish, Pasta, and Dairy; Side Dishes; Desserts; and Parties.
Susie Fishbein has been fascinated by food for most of her life. As a teen, she carved floral centerpieces from vegetables. In college, she learned to cook fairly sophisticated dishes on a one-burner hot plate. Her love of cooking and teaching were the foundation for her “Kosher by Design” series which have included “Passover by Design,” “Kosher by Design Entertains,” and “Kosher by Design Short on Time.” She often appears on national TV and lectures to sold-out audiences on how to make delicious, world-class kosher foods.
The recipes in her latest collection are geared for younger cooks. Most are fairly easy-to-prepare and fit busy lifestyles.
Two recipes were tested, a tasty Apple-Walnut Greek Yogurt Dip and a hearty Apricot Sesame Roast. Both recipes were successful. The roast was served with root vegetables.
Apricot Sesame Roast
1 large onion, peeled, thinly sliced into rings
3 lbs California, French or square roast beef
1 (12-oz) jar of apricot jelly
1 c hoisin or Chinese dipping sauce
6 cloves fresh garlic, minced
2 tsp roasted or toasted sesame oil
Preheat oven to 350F
Select a baking dish that will hold the roast snugly.
Scatter half the onion rings in a single layer in the dish. Set the meat on the onions. Scatter the remaining onions on top of the roast.
In a medium bowl, whisk the apricot jelly, hoisin sauce, garlic, and sesame oil. Pour over meat. Cover with foil and bake for 2 hours, 15 minutes.
Allow the meat to cool for about ten minutes before serving. Serve with pan juices.