RFCJ RECIPE ARCHIVE
Posted by : Sharon Stein California Kosher
One of my all time favorites is California Kosher. This book is described on the front page as "Contemporary and Traditional Jewish Cuisine", and is a collection of recipes from the Women's league of Adat Ari El Synagogue, North Hollywood, California. I bought it at our synagogue gift shop and have also ordered it from "The Source for Everything Jewish". It was around $20 several years ago. >From the Introduction: "You will find that innovation and tradition are the twin themes of this cookbook." The book begins with a Passover section (I like that; usually it's relegated to the end), then follow the appetizers, soups and so forth. Each recipe is marked Pareve, Dairy or Meat (I love that!), and the name of the submitter is posted at the bottom. Each also has a little blurb about it under the title, eg. "Leslie's Mexican Gefilte Fish (Pareve). This southwestern version of the traditional favorite rates rave reviews every time!" The recipes are laid out in a pleasing manner, with the ingredients down the left column and the method on the right. At the bottom of many of the recipes is a "Suggestion", usually a comment or hint from the poster. The book is ring bound, which I like as it lays down nice and flat on the kitchen counter. It is 280 pages long, and I have never had a flop from it! Here is one recipe I have made many times: VEGETABLE CHABOTTE (Pareve) This was submitted by Mary Kovshoff, who wrote: "A traditional dish I learned from my Italian mother, Teresa Mandino, who got it from her mother, who got it from her mother. Delizioso!!!" 1 tablespoon oil 1 tablespoon green onion, chopped 1/2 medium onion, cut in chunks 3 medium cloves garlic, chopped fine 1/2 cup sliced leeks, white portion only 4 stalks celery, sliced diagonally 1 14 oz can stewed tomatoes 1 8oz can tomato sauce 1/2 cup water Salt and pepper to taste 1/2 teaspoon (optional) 1/2 - 1 teaspoon parsley flakes 1/2 teaspoon oregano 1 green bell pepper, cut in chunks 2 small zucchini, cut in slices Heat oil, add green onion, garlic, leeks and celery, mix well. Cover and cook, stirring occasionally until onion is transparent. In medium bowl mix stewed tomatoes, tomato sauce, water, salt, pepper, sugar, parsley and oregano. Add to saucepan and bring to a boil. Reduce heat, simmer 15 mins. Add bell peppers and zucchini and continue to simmer, covered, another 15 mins. Keeps 2-3 days in fridge. Serves 6. Variations: Substitute 3 sprigs parsley for parsley flakes, or use eggplant instead of zucchini and/or also add mushrooms. Can be served with chicken, turkey, fish, veal, meat and omelettes.
