Helen Nash’s New Kosher Cuisine: Healthy, Simple & Stylish (Overlook Press, $35)
Helen Nash was born into an old rabbinical family in Cracow, Poland. In New York, she studied with such world-famous cooks as Michael Field and Millie Chan. Her two previous cookbooks, “Kosher Cuisine” and “Helen Nash’s Kosher Kitchen” were extremely popular and are consider classics in the art of kosher cooking.
Nash believes that eating well on a daily basis requires good planning, portion control, and a focus on nutrition. That simple philosophy is the common thread that runs through her latest cookbook. It features fusion recipes that are both modern and old favorite signature dishes based on traditional Eastern European cuisine.
Her more than 200 recipes are grouped into eleven main sections: Hors D’Oeuvres, Appetizers; Soups; Salads; Vegetables, Potatoes & Legumes; Pasta, Rice & Grains; Fish; Poultry – Chicken, Capon, Turkey & Duck; Meat; Luncheon Dishes; and Desserts. There are also cooking tips and notes on ingredients, equipment and technique.
What makes this cookbook so intriguing is its perfect blend of old and new, and traditional and contemporary. The recipes are perfect for weekday dinners, holiday meals, and entertaining. The dishes are accessible and are certain to appeal to novice cooks as well as the more seasoned ones.
I tested two recipes from this cookbook. The “Hazelnut Balls” were a perfect cookie for punching up a weekend with company in the house. The aroma of the cookies baking filled my home. For a change of pace, I made “Red Cabbage with Capers” which I served with chicken breasts.
Even though I don’t know a great deal about kosher cooking, this cookbook is so delightful, it is certain to inspire me to learn more.
RED CABBAGE WITH CAPERS
Makes 6 servings
1 small head red cabbage (about 1 ½ lbs)
3 Tbs virgin olive oil
3 shallots, thinly sliced
1 Tbs small capers
1 tsp freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
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Discard the tough outer leaves of the cabbage. Cut the cabbage in half, then into quarters. Holding on to the core, finely shred the cabbage.
Heat the oil in a wok or skillet. Add the cabbage and shallots, and cook, covered, over medium heat, until the cabbage is still crisp. Remove from the heat and add the capers. Season to taste with the lemon juice and salt and pepper.