WINTER WHITE SOUP SOUP

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1 WINTER WHITE SOUP 6-8 SERVINGS 2 Tbsp olive oil 1 large leek, white and pale green parts only, sliced 4 medium parsnips, peeled, cut into 1-inch chunks ½ turnip, peeled and cut into 1-inch chunks ½ stalk celery, sliced 5 cups fresh chicken or vegetable stock 1½ cups soy milk 1 8 tsp ground white pepper ¼ tsp sea salt pesto, store bought or homemade 1 Place the olive oil into a large pot over medium / low heat. When the oil is hot, add the leek and slowly cook for 4-5 minutes, until it is shiny and soft but not brown. 2 Add the parsnips, turnip, and celery. Sauté for 6-7 minutes longer. 3 Add the stock, turn the heat to medium. Bring to a boil. Reduce heat and simmer, covered for minutes, or until the vegetables are soft. Add the soy milk, white pepper, and salt. 4 Using an immersion blender, or transfer in batches to a blender, blend until completely smooth. 5 Ladle into bowls. Garnish with a 1 2 teaspoon pesto in the center of each bowl. Swirl with the tip of a knife. KOSHER BY DESIGN ENTERTAINS BY SUSIE FISHBEIN PAGE 57 SOUP

2 SILAN-ROASTED SWEET POTATOES AND LEEKS 8 SERVINGS 6 large sweet potatoes, half of them peeled, each cut into 11 2-inch chunks 2 large leeks, root end and top 4 inches trimmed, sliced into 1 2-inch thick rounds, cleaned well 1 3 cup extra-virgin olive oil 1 3 cup silan date honey 1 Preheat oven to 400 F. 2 Cover 1-2 jellyroll pans with aluminum foil. Set aside. 3 Place the sweet potatoes and leeks into a large bowl. Toss with the oil to coat all the vegetables. Pour in a single layer onto prepared pans. Roast, uncovered, for 30 minutes. Remove from oven and drizzle on the silan. Be careful the pan will be hot. Coat the vegetables well. Return, uncovered, to the oven and roast for an additional minutes, until the sweet potatoes are fork-tender and sticky. Toss once during the roasting time. 4 Immediately transfer to serving bowl. KOSHER BY DESIGN COOKING COACH BY SUSIE FISHBEIN PAGE 266 SIDES

3 4-6 SERVINGS 2 Tbsp teriyaki sauce 2 Tbsp brown sugar 2 Tbsp ketchup 4 slices salmon fillet, skin removed, each cut into 4-6 cubes wooden skewers sesame seeds, optional, for garnish RECOMMENDED VEGETABLES cherry tomatoes red bell pepper small button mushrooms pearl onion FRESH & EASY KOSHER COOKING BY LEAH SCHAPIRA PAGE 220 TERIYAKI SALMON SKEWERS 1 Preheat the oven to 350 F. 2 Combine the teriyaki sauce, brown sugar, and ketchup in a shallow bowl or ziptop bag. Marinate salmon cubes in the mixture for 30 minutes in the refrigerator. 3 Thread the salmon cubes and vegetables onto skewers. Discard marinade. Bake, uncovered, for 20 minutes. 4 Garnish with sesame seeds, if desired. APPETIZER

4 CAPPUCCINO MOUSSE 4-6 SERVINGS CAPPUCCINO MOUSSE: 9 oz good-quality milk or semisweet chocolate 4 tsp instant espresso powder or instant coffee ¼ cup cold water 1½ cups heavy cream or nondairy whipped topping 1 On a cutting board, finely chop the chocolate. Transfer the chopped chocolate and any shavings into a microwave-safe bowl. 2 In a small bowl, dissolve the espresso or coffee in the water. Add it to the chocolate. 3 With the microwave set to 70% power, melt the chocolate in 30-second intervals, stirring between each round to hasten the melting. Stir until completely smooth and melted. 4 In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Do not overbeat. Using a silicone spatula, gently fold the chocolate into the whipped cream until it is an even coffee color. Immediately spoon into glass or ceramic mugs, teacups, or other serving bowl. The mousse will set quickly, so work rapidly. KOSHER BY DESIGN TEENS AND TWENTY-SOMETHINGS BY SUSIE FISHBEIN PAGE 210 DESSERT

5 GREEN BEAN, BASIL, AND PECAN SALAD 8 SERVINGS 2 lbs green beans 1 Tbsp olive oil 2 red onions, cut into thin strips ½ cup chopped pecans, toasted DRESSING 2 Tbsp minced fresh basil 3 Tbsp apple cider vinegar 1 Tbsp olive oil 3 garlic cloves, minced 2 tsp salt pinch coarse black pepper 1 Bring a large pot of water to a boil. Add green beans and blanch for 2 minutes. Drain; rinse beans with cold water until the steam is no longer rising from them. 2 Heat oil in a sauté pan over medium heat. Add red onions and sauté until caramelized and deeply golden, minutes. Remove from heat and let cool. 3 Prepare the dressing: In a small bowl, combine basil, vinegar, oil, garlic, salt, and pepper. 4 In a large bowl or large plastic container, toss green beans and red onions with dressing. (If using a container with lid, place the lid on and shake it up). For best results, cover tightly and marinate in the refrigerator for up to 24 hours. 5 Top with pecans before serving. STARTERS & SIDES MADE EASY BY LEAH SCHAPIRA AND VICTORIA DWEK PAGE 36 SIDES

6 4 (2 x 8-in pieces) boneless flanken kosher salt, for sprinkling coarse black pepper, for sprinkling oil, for sautéing 1½ cups barbecue sauce 1½ cups apple juice BRAISED SHORT RIBS CHEF ARYEH GOLDENSON 4 SERVINGS THE FORTHCOMING SECRET RESTAURANT RECIPES BY LEAH SCHAPIRA AND VICTORIA DWEK RELEASE DATE: 11/2014 PAGE 158 RESTAURANT ESTRÉIA, LAKEWOOD NJ 1 Preheat oven to 300 F. Season flanken with salt and pepper on both sides. 2 Heat oil in a sauté pan over medium-high heat. When oil is hot, add flanken and sear, about 2 minutes per side. Transfer meat to a baking pan. 3 In a small bowl, whisk together barbecue sauce and apple juice. Pour over flanken. Cover baking pan with a double layer of plastic wrap, then cover the plastic wrap with a double layer of aluminum foil. (This technique will help seal in the moisture.) 4 Bake for 3 hours. Remove from oven. 5 Raise oven heat to 375 F. Before serving, brush ribs with a thin layer of additional barbecue sauce and bake, uncovered, for an additional minutes. Serve over Yukon Gold mashed potatoes and crispy onions (on page 159). MAIN DISH