Modern Jewish Cooking · Recipes & Customs for Today's Kitchen by Koenig, Leah -- Read -- Imperial Library of Trantor

Index

Title Copyright Acknowledgments Contents Foreword Introduction

Ashkenazi, Sephardi, Mizrahi: Many Cultures, One Cuisine Stocking your Kitchen Like a Grown-Up Kitchen How-To’s

Chapter One Breakfast

Apple and Honey Granola Black Pepper and Pistachio Granola Matzo Granola with Walnuts and Coconut Lemon and Rose Water Scones Spicy Cheddar Biscuits Sour Cream Coffee Cake with Pecan Streusel Pumpkin–Chocolate Chip Muffins Cinnamon-Sugar Apple Pancakes Savory French Toast with Seared Tomatoes and Za’atar Butter Baked Tomatoes and Eggs Shallot, Leek, and Ginger Omelet Mozzarella, Tomato, and Basil Frittata Three-in-One Matzo Brei Smoked Salmon Hash with Lemon-Mint Vinaigrette Home Fries with Smoked Paprika Roasted Garlic–Potato Blintzes Orange-Scented Cheese Blintzes Apple-Cranberry Chremslach

Chapter Two Salads and Spreads

Spring Pea Salad with Browned Butter Vinaigrette Sugar Snap Pea, Corn, and Basil Salad Tomato Salad with Fried Capers Watermelon Israeli Salad Carrot Salad with Mint and Dates Romaine Wedge Salad with Buttermilk Dressing Avocado–White Bean Salad with Basil-Mint Pesto Grilled Pear, Fennel, and Toasted Walnut Salad Roasted Beet Salad with Preserved Lemon Roasted Bell Pepper and Black Olive Salad Red Cabbage and Beet Slaw with Caramelized Walnuts Matbucha Heirloom Tabbouleh Fattoush Supremely Creamy Hummus Hummus im Basar Chopped Chicken Liver Vegetarian Chopped “Liver”

Chapter Three Soups

20 Cloves of Garlic Borscht Sourdough Gazpacho Tomato-Chickpea Soup with Spinach Butternut Squash and Pear Soup Creamy Sorrel Soup with Harissa Rustic Vegetable Soup with Dill Dumplings Wild Mushroom and Barley Soup Chorizo, Tomato, and Cabbage Soup Classic Chicken Soup Spicy Ethiopian Chicken Stew Goulash Black Bean–Sweet Potato Chili

Chapter Four Vegetables

Garlic-Marinated Zucchini Grilled Zucchini with Balsamic Dressing Sautéed Green Beans with Labneh and Sliced Almonds Puréed Carrots with Orange and Ginger Lemon-Caper Smashed Potatoes Pan-Roasted Turnips Roasted Delicata Squash with Thyme Bread Crumbs Miso–Roasted Asparagus Roasted Eggplant and Tahini Crostini Balsamic-Roasted Mushrooms and Corn Roasted Broccoli with Shallots and Lemon Roasted Cauliflower and Red Onion Fried Cauliflower with Creamy Cilantro Sauce Sephardi Leek Patties Potato Latkes with Apple-Date Chutney and Cinnamon Sour Cream Beet Latkes with Chive Goat Cheese Fried Green Olives Potato-Leek Kugel Butternut Squash Kugel with Crispy Shallots Fennel Gratin Mango-Ginger Tzimmes Caraway Cabbage Strudel

Chapter Five Noodles, Matzo, Grains, and Beans

Creamy Noodles with Lemon, Mint, and Chives Sweet Noodle Kugel with Dried Cherries and Figs Kasha Varnishkes Beef Kreplach with Ginger and Cilantro Savory Matzo Farfel Parsley Matzo Balls Jalapeño-Shallot Matzo Balls Dolmades Dilled Rice with Lima Beans Saffron Rice Pilaf Bukharian Beef and Carrot Rice Pilaf Mamaliga Pine Nut and Scallion Couscous Couscous with Winter Squash and Chickpeas Toasted Almond Israeli Couscous Bulgur with Walnuts and Pomegranate Farro Salad with Corn and Jalapeño Ful Medames with Poached Eggs Vegetarian Porcini and Farro Cholent Slow-Cooker Spiced Beef and Chickpea Stew

Chapter Six Fish, Chicken, and Meat

Tilapia in Spicy Tomato Sauce Baked Sole with Bitter Greens Grilled Salmon with Orange and Herbs Greek Goddess Salmon Brown Sugar–Citrus Gravlax Gefilte Fish in White Wine–Herb Broth Moroccan Chicken with Preserved Lemons Apple Cider–Braised Chicken Roast Chicken with Fennel and Orange Rosemary-Maple Roast Chicken Chicken Schnitzel with Caper Vinaigrette Steak and Za’atar Fajitas Red Wine and Honey Brisket Spicy Chorizo and Red Pepper Penne Pomegranate Molasses Meatballs Mushroom-and-Beef-Stuffed Peppers

Chapter Seven Vegetarian Mains

Breaded Eggplant and Tomato Stacks Sweet Potato–Scallion Frittata Spinach Shakshuka Spiced Lentil Patties Porcini-, Tomato-, and Kale-Stuffed Peppers Grilled Portobellos with Herbs and Mozzarella Mushroom–Goat Cheese Tart Baked Ziti with Caramelized Cherry Tomatoes Spinach-Matzo Lasagna Cinnamon-Roasted Seitan and Onions Panfried Tofu Steaks with Shallot Gravy

Chapter Eight Breads and Pastries

Classic Challah Challah with Sautéed Leeks and Thyme Pumpkin-Apple Challah Homemade Bagels Pletzels Spinach and Cheese Bourekas Butternut Squash and Sage Bourekas Peach and Raspberry Tart Chocolate-Raspberry Babka Bittersweet Glazed Sufganiyot with Peanut Butter Cream

Chapter Nine Cookies, Cakes, and other Sweets

Sweet Hamantaschen

Lekvar Golden Apricot Filling Chocolate–Poppy Seed Filling

Savory Hamantaschen

Sweet Potato–Parmesan Filling Tomato-Beef Filling

Chocolate-Almond-Hazelnut Horns Chocolate-Almond Meringues Rugelach Two Ways Walnut Mandelbrot Coconut Macaroons Rhubarb-Oatmeal Crumble Bars Chocolate Cupcakes with Apricot Jam Frosting Orange-Glazed Cornmeal Cake Honey-Cinnamon Pound Cake Passover Pear Cake Plum-Almond Cake Upside-Down Apple Cake Kabocha Squash–Chocolate Chip Cake Chocolate-Banana Bundt Cake Ricotta–Vanilla Bean Cheesecake with Raspberry Sauce Chocolate Chip Cheesecake with Caramel Whipped Cream Lemon Cheesecake with Almond Shortbread Crust Jeweled Rice Pudding Caramel-Chocolate Matzo Clusters with Pistachio Tahini, Roasted Fig, and Pistachio Sundaes Maple-Cardamom Roasted Pears Chocolate-Dipped Figs Chocolate-Strawberry Egg Cream

Chapter Ten Fillings and Extras

Rosemary–Roasted Garlic for Challah Cinnamon-Honey Tahini Spread Cream Cheese Many Ways Ashkenazi Charoset Sephardi Charoset Schmaltz and Gribenes Creamy Horseradish Herb Sauce Preserved Lemons Spicy Dill Pickles Baharat

Chapter Eleven The Holidays

Shabbat Purim Passover Shavuot Rosh Hashanah Yom Kippur Sukkot Hanukkah

Sources

Pantry Baking Meat

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