Monday, June 11, 2018
The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day Hardcover – March 8, 2016 by Jennifer Robins (Author), Simone Miller (Author) (Page Street Publishing) (IBRCookBooks)
I review a lot of Paleo cookbooks, consequently, my bookshelf overfloweth with cookbooks. Nevertheless, when I read about The New Yiddish Kitchen by Simone Miller and Jennifer Robins, I had to have a copy.
Not only do I follow a Paleo diet, I also keep a Kosher kitchen. Most Paleo books are awash in pork and seafood recipes. Not this one! The New Yiddish Kitchen features gluten-free and Paleo Kosher recipes for the holidays and every day. This is a beautiful hardcover book with exquisite photography—a photo for every recipe. Additionally, the Bubbes (grandmothers) comment on each dish, throwing in a bit of Yiddish slang.
Simone’s and Jennifer’s humor shines through the food descriptions, making one want to try each dish. I’ve only had the book less than two weeks and already have made several of the recipes. More on that later.
The book is divided into eight sections: Appetizers and Soups; Grain-free Breads and Crackers; Not-So-Traditional Deli Fare; Pastured Meats and Main Courses; Garden-Fresh Salads and Veggies; Naturally Sweetened Treats; Dairy-Free Condiments and Sauces and Holiday Menus and Tips. There’s even a Yiddish glossary to keep you from going meshuga.
Now to the recipes: my husband loves hummus, but the ones in the store are made with garbanzo beans—not Paleo. Jennifer and Simone have created a Roasted Squash Hummus (p. 19) that will make you forget all about “store-bought.” This one calls for cubed butternut squash. I used a box from Costco and saved myself some work. I tried the Challah (p. 52) with success. I bought the silicone challah mold since braiding gluten-free dough is impossible.
Next I made the Balsamic Braised Short Ribs (p. 122). This recipe calls for boneless short ribs, which I found at Costco. When the meat is done, remove it to a plate and reduce the remaining sauce by half, then pour it over the meat. The resulting sauce is absolutely delicious! I also made the Savory Lamb Goulash (p. 133) and loved it. Ground lamb combines with peppers, potatoes, carrots and onion and is seasoned with cumin, paprika, smoked paprika and turmeric.
The Pan-Roasted Chicken with Figs and Olives (p. 129) was superb. I used bone-in chicken thight for this dish. Next time I’ll use prunes instead of the figs. I served it with Dilly Slaw (p. 163), a delightful slaw variation (be sure to use fresh dill). Also included in the recipes I tried is the Israeli Salad (p. 164). This one, like the Dilly Slaw, keeps well in the fridge. The Pan-Fried Brussels Sprouts with Cranberries and Pine Nuts (p. 168) was a hit with the hubby, as was the Honey Dijon Asparagus (p. 175).
So far, every recipe has been very tasty and easy to prepare. Can’t say enough good things about this book. Get yourself a copy. You’ll be glad you did.