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Ingredients

  • 10 frozen strawberries
  • ½ lb. watermelon
  • salt
  • ice

Directions

  1. Place the strawberries in a strong blender or the bowl of your food processor and pulse until it resembles crumbs.
  2. Add the watermelon and salt, and blend. Add ice and blend until thick.
  3. Drink immediately.

When you're using tomatoes in season, they need very little dressing or accompaniment. Caprese salad is a wonderful way to showcase their beauty and depth of flavor.

Traditionally caprese salad (which is Italian) is just tomato, fresh mozzarella and basil, dressed with olive oil and salt. Because it is so minimalistic, it's important to use good quality ingredients. February tomatoes and August tomatoes are miles apart in terms of flavor and texture, for example.

Many people like to add a drizzle of balsamic syrup, so I've included that option, too.

Ingredients

  • Good quality, in season, ripe grape tomatoes
  • Fresh mozzarella cheese
  • Fresh basil leaves
  • Good quality olive oil
  • Kosher salt or sea salt
  • Optional: good quality balsamic vinegar

Directions

  1. Tear the mozzarella cheese into small chunks. Cut the tomatoes.
  2. Arrange the basil leaves, tomatoes, and mozzarella on individual plates or on a communal platter.
  3. Drizzle with olive oil and sprinkle with salt.
  4. Optional: Add a small amount of reduced balsamic vinegar.

Once you're familiar with the techniques involved in making ice cream, you can pretty much apply that to any flavor, giving you unlimited opportunities for creativity.


Blackberries often don't get enough credit. Their flavor is perhaps more subtle than other berries, but in the ice cream I've let it shine.


The basic ice cream method (for non-churn ice creams like this) is a) create your flavor, in this case a fruit puree, b) whisk eggs and sugar over a double boiler, c) whip cream to soft peaks, d) fold the mixtures together, e) freeze.


For the eggs you will need a double boiler. You can easily make one with a pot and a bowl, like this (above). And when done, this is what you want the whisked egg mixture to look like (below).


Grab some cones, a scoop, a few friends, and dig in! Store-bought ice cream pales in comparison.


Ingredients:

  • 1¼ lbs. frozen blackberries (approximately 5 cups)
  • 1½ cups sugar (divided)
  • 1 lemon, juiced
  • 2 eggs
  • 1⅓ cups heavy whipping cream
  • 2 tsp. vanilla extract
  • 1 tsp. kosher salt

Directions:

  1. Place the frozen blackberries, kosher salt, lemon juice, and 1 cup sugar in a pot. Bring to heat and simmer for about 20 minutes. Transfer mixture to a blender or food processor. Puree until smooth. Pass the puree through a fine-mesh strainer and discard the seeds. Place the puree in the fridge to cool.
  2. Create a double boiler, using a bowl and a small pot. Fill the pot with an inch or so of water. Use a bowl large enough to sit over the pot without touching the water. Place the bowl over the pot, and the pot on the stove.
  3. Crack the eggs into the bowl, and whisk to break the yolks. Add ½ cup sugar. Bring the water in the pot to a simmer, and whisk the egg mixture until it thickens, increases in volume, and turns pale yellow (approximately 10–15 minutes). You can use an electric hand mixer to speed up this process. When the mixture is ready, remove bowl from pot and refrigerate 10–20 minutes, until cooled.
  4. Pour the heavy cream into a cold metal bowl. Whip the heavy cream to stiff peaks. Mix in the vanilla extract.
  5. Retrieve egg mixture from the fridge. If it has separated, you may need to whisk it to bring it back together.
  6. Set aside about ¼ cup of blackberry puree. Using a rubber spatula or wooden spoon, gently fold the remaining puree into the egg mixture, a couple of tablespoons at a time. Then, in small increments, fold in the whipped cream.
  7. Pour the mixture into a container. Take the reserved blackberry puree and swirl it into the ice cream to create streaks of tart blackberry.
  8. Freeze 8–12 hours, until firm.


This recipe is great for the “The Nine Days” a time of mourning during which we refrain from eating meat or chicken (aside from Shabbat) which are considered festive. The nine days begin with the month of Av (this year, nightfall of Sunday, July 23) and continue until the day after Tisha B’Av


I've included three different variations of deviled eggs. You can make one or all three, or put your own spin on them entirely. The process is the same for all, so I've included three sets of ingredients, but just one set of instructions.


Oh, and if you don't yet own smoked paprika, do yourself a favor and go out and buy some. I've used it to garnish all of these and it elevates them exponentially.

Traditional Southern Style Deviled Eggs:

  • 6 eggs
  • 3 tbsp. mayonnaise
  • 2 tsp. yellow mustard
  • 2 tsp. sweet pickle relish
  • salt
  • pepper
  • smoked paprika
  • fresh chives (optional)

Smokey Deviled Eggs:

  • 6 eggs
  • 3 tbsp. mayonnaise
  • 2 tsp. bbq sauce
  • 1½ tsp. soy sauce
  • smoked paprika
  • fresh chives (optional)

Classic Deviled Eggs:

  • 6 eggs
  • 3 tbsp. mayonnaise
  • 2 tsp. dijon mustard
  • 1 tsp. hot sauce (adjust to taste)
  • salt
  • pepper
  • smoked paprika
  • fresh chives (optional)

Directions:

  1. Place the eggs in a single layer in on the bottom of a saucepan. Cover with 1-2 inches cold water. Cover the pot and place it on the stove over high heat. Bring to a boil. As soon as the water boils, turn the heat off and let the eggs stay in the pot for 13 minutes. Pour out the hot water and fill the pot with cold water. Keep the eggs in the cold water until they have cooled.
  2. Gently peel the eggs and slice in half length-wise. Carefully pop out the yolks and mash them with the mayonnaise. Add the remaining ingredients and mix until smooth. Spoon the mixture back into the egg white halves. Garnish with smoked paprika and chopped chives. Optional: For the fancy swirl, transfer the egg yolk mixture to a small ziptop bag, cut off the corner, and squeeze out to fill.

Yield: Each recipe yields 12 deviled eggs


I first attempted summer rolls (or rice paper rolls) like these a few years ago, and I simply could not master them. The rice paper wrappers kept tearing, no matter how gentle I was, and they had a funky smell. That was a packet of 50 rice paper wrappers, so I had plenty of room for trial and error, but nothing worked. So I shelved it. (Along with homemade hummus, which I swore I wouldn’t attempt again for at least 10 years after the first disastrous attempt. I did give the hummus another go recently—indeed, 10 years since the last try!—and the results were mediocre, which is not what I was hoping for, but certainly a vast improvement, so I’m willing to try again without waiting another 10 years.)


Every summer I see rice paper rolls popping up on all the blogs and recipe sites I follow, and they look so tempting—fresh and crunchy, with all kinds of interesting dipping sauces. So, a few weeks ago I decided to free myself of my latent rice paper resentment and have another crack at it. I bought three different brands of rice paper, spent some time researching techniques for successful rolling, and waited until I had time to work on it without being rushed for time. Trying to do fiddly things under pressure rarely ends well.


I discovered that the brand of rice paper seems to make a huge difference! Of the three I tried, the one that worked easily and had no smell was the Natural Earth brand. I’m sure there are other good ones, too, but that’s what’s been working best for me. I also found that soaking the rice paper very, very briefly is crucial. Too long and they tear.

Everything else you need to know is in the detailed directions below, and here are some pictures that will help you.

This is what rice paper wrappers look like before you soak them. Afterwards, they are virtually translucent.


Cut your vegetables very finely. This will help prevent the rice paper from tearing.


Step-by-step pictures of how to roll them. (This is my preferred method; you may prefer it a different way.)


I served them with the almond-miso dipping sauce that I’m loving lately. I also used it as a dressing for this kale salad. You could use a peanut sauce or a soy-sauce based dipping sauce, if you prefer.


Ingredients:

  • 10 rice paper wrappers
  • 2 cucumbers, julienned
  • 2 carrots, julienned
  • 1 mango, finely sliced
  • 1 cup shredded purple cabbage
  • 40 spinach leaves (approximately)
  • Optional: fresh herbs like parsley, basil, or mint

Directions:

  1. Prepare all the fillings before you begin. Julienne the carrots and cucumbers (cut them into matchstick size/shape). Wash and check the cabbage and spinach for bugs. Shred the cabbage finely. Cut the mango as finely as possible. Lay out all the fillings in small bowls around your work area, or line them up on a cutting board.
  2. Lay out a piece of parchment paper. This will be your workspace, so the rice paper doesn’t stick to your countertop or cutting board. Prepare a dish of water. The dish should be large enough to fit the rice paper wrapper into, so use a large plate, casserole dish or baking pan.
  3. Submerge the first rice paper wrapper in the water for 3–4 seconds. Remove and place on the parchment paper. It should still be firm, because it will continue to soften while you fill it. If you soak it until it’s completely soft, it will be too difficult to work with.
  4. Place the filling on the first third of the wrapper, but not quite at the edge (see picture above). Begin with a couple of spinach leaves. This will help protect the rice paper from the harder vegetables, making it less likely to tear. Layer your ingredients, and top with another couple of spinach leaves.
  5. By now the rice paper should be soft and pliable. Gently fold the two sides in, so they cover some of the filling on each end. Then roll up tightly, tucking the ingredients in gently with your fingers as you go, if necessary. Place on the side and continue until you’ve rolled all 10. Cut in half and serve with the almond-miso dipping sauce (recipe below).

NOTE: These do not store well. You can prep the vegetables in advance, but do not assemble and roll until within an hour of eating.

TIP: You might have trouble rolling the first few. The rice paper is fragile and can tear. But if you are consistently finding it impossible to work with, try a different brand. There are some that are simply unworkable (in my experience). I’ve been very happy with the Natural Earth brand.

Almond-Miso Dipping Sauce Ingredients

  • ½ cup almond butter
  • 1 tbsp. white miso
  • 2 tbsp. maple syrup
  • 1 tbsp. rice vinegar
  • 2½ tbsp. soy sauce
  • 6–8 tbsp. water
  • 2 cloves garlic, crushed or sliced
  • 1½-inch chunk ginger, sliced

Almond-Miso Dipping Sauce Directions

  1. Place all the ingredients into a food processor or blender, and blend until smooth.
  2. Refrigerate for up to two weeks in an airtight container. If the sauce thickens too much in the fridge, thin is out with a little water before using.

I once read that something like 70% of people strongly dislike coconut. It seems to be one of those polarizing ingredients like fish or vegemite. When it comes to coconut in desserts, I'm in the "love" camp, and I've recently started using it in savory dishes, like Indian and Thai curries. But this is a simple coconut-crusted chicken for those who are just wanting to dip their toes into the savory coconut world.


There's not much more to say about it—it's essentially just shnitzel but with coconut instead of breadcrumbs. Enjoy!


Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 eggs
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • ½ tsp. kosher salt
  • ½ cup flour
  • 4 oz. shredded coconut (approximately 2 cups)
  • vegetable oil for frying

Directions

  1. Cut each chicken breast into several long strips (approximately 6 each).
  2. Beat the eggs in a small bowl. Add the garlic, paprika, and salt.
  3. Coat each piece of chicken in flour, then dip it into the eggs, and then into the coconut. Place on a plate or piece of parchment paper.
  4. Heat about an inch of oil in a frying pan over medium heat. Fry the chicken tenders for a few minutes on each side until golden on the outside and cooked through. If the oil gets too hot, the coconut will burn and the inside will stay raw. If that happens, lower the temperature by adding more oil to the pan, or taking the pan off the fire for a couple of minutes.
  5. When the chicken tenders are ready, remove from the oil and place on a plate lined with paper towels, or on a cooling rack, to drain.
  6. Serve with the sauce of your choice, like plum sauce, peanut sauce, a chutney, or mango salsa.

Yields: 12 tenders


Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
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