This is awesome – I am beginning to love Canada! This lovely review appeared in Food in Canada magazine (full page here).
Synopsis: From the four corners of the world, “Kool Kosher Kitchen” is a unique compendium of recipes showcasing an international fusion cuisine the kosher way!
Now even the most novice of kitchen chefs can cook Indian, cook Italian, cook Chinese and Japanese, or cook traditional Jewish; make it vegetarian, pescatarean, or vegan, make it festive and nutritious, always easy to make and delicious, for holiday and every day, but above all, have fun in the kitchen and make the kitchen a fun place to be!
With running commentaries that are illustrated with occasional black-and-white photography, the recipes comprising this uncommon and singular collection range from Spring Rolls in Summer; Colorful Lentil Soup; Fried Flounder in Seasoned Corn Meal; and Baked Chicken Rosemary; to Meatloaf with Surprise; Shepherd Pie Light; Brownie on a Date; and One-Minute Chocolate Cake.
Critique: “Kool Kosher Kitchen: Collection of Recipes” is certain to be an immediate and enduringly popular addition to family, personal, professional, and community library Ethnic Cookbook culinary collections. The recipes are easy-to-follow, utterly delectable, and highly recommended!
On the same day, another review poped up in Midwest Book Review (see here).
I can’t leave you, Beautiful People, with all this bragging but without a recipe, so here is a very quick, albeit utterly delicious and highly symbolic one. Olive trees withstand all kinds of misfortune – including fire! – and only grow stronger and more impressive in their picturesque grandeur. There are olive trees in Israel that are more than 2000 years old (http://www.aish.com). It’s not for nothing that the state of Israel has chosen olive leaves – the symbol of peace, as part of its national emblem. A less known, but unique feature of an olive tree is that for each fruit it grows two flowers, as opposed to the usual one for one. It has been suggested that it represents the idea of combining physical and spiritual strength, necessary to bear fruit. The olive tree is a quintessential survivor, and at the end, after long struggle, it offers sweet and nourishing taste.
I use Manzanilla olives, small green ones stuffed with Pimiento pepper bits, which lends a hint of complexity and spice. I also add capers, fresh cilantro, garlic, lemon juice, olive oil (I know, it’s funny, adding olive oil to olives, but these are brined, so there isn’t much oil left), and freshly ground black pepper. The rest is a matter of blitzing it in your trusty food processor of blender to desired consistency, creamy or chunky.
This is what comes out in a couple of minutes, and it’s a perfect dip or spread, with pita, chips, raw or grilled veggies, fish, and even grilled tofu.
1 cup Manzanilla
1/4 cup capers
1/4 cup lemon juice
1/4 cup olive oil
3 – 4 garlic cloves
A generous handful of fresh cilantro, if desired
Freshly ground black pepper to taste
Place all ingredients into food processor or blender, pulse until desired consistency.