susie fishbein does it again

SUSIE FISHBEIN DOES IT AGAIN
115 fresh
NEW recipes
In this final installment in
her bestselling Kosher by
Design cookbook series,
Susie Fishbein presents
fresh new recipes culled
from her 15-year culinary
journey. You will find
delicious recipes learned
from the great chefs she
encountered in Italy, France,
Mexico, Israel, and across
North America.
FULL-COLOR
PHOTO of each
finished dish
INSIGHTFUL
STORIES
gleaned from Susie’s
road travels
READILY
AVAILABLE
It is Susie’s superlative
conclusion to the
cookbooks that elevated
kosher cooking to worldclass taste and presentation.
Recipe
INGREDIENTS
Comprehensive crossreferenced INDEX
wers
T ske
coconut lime PARGIYO
ture, so
It is fine at room tempera
stunning appetizer.
meat, it does
r beautifully for this
the chicken is dark
Thai flavors come togethe
or buffet item. Since
Shabbos lunch starter
held over.
it would make a great
cutlet dishes do when
meat
white
some
not dry out the way
n blender,
r, using an immersio
In a 1-quart containe
garlic,
milk, soy sauce, honey,
YIELDS 6 SERVINGS
combine the coconut
flakes.
juice, and red pepper
ginger, lime zest, lime
blender.
a
in
done
be
also
This can
chicken thighs
6 boneless, skinless
and
chicken
the
Add
bag.
ziplock
(pargiyot)
Transfer mixture to a
an
in the refrigerator for
stirred well
1 cup coconut milk,
mushroom caps. Marinate
hour.
1 tablespoon soy sauce
a
Thread
e.
widthwis
half
in
1 tablespoon honey
Cut each chicken thigh
second mushpiece,
chicken
minced
3 cloves fresh garlic,
mushroom cap, folded
onto a
folded chicken piece
ginger
room cap, and second
1 teaspoon minced fresh
stem end of the
the skewer through the
Press
skewer.
them.
zest of ½ lime
top to avoid splitting
mushrooms through the
juice of 1 lime
very
oil in a grill pan until
flakes
Heat 2 tablespoons canola
grill pan
¼ teaspoon red pepper
Lay the skewers into the
hot but not smoking.
caps
per side, trying not
12 cremini mushroom
all fit. Sear for 5-6 minutes
they
so
the
oil
it’s time to flip them to
2 tablespoons canola
move them around until
to
into
cut
1 avocado, peeled, pitted,
second side.
¼-inch dice
combine avocado,
in a medium bowl,
cut into
ile,
pitted,
Meanwh
peeled,
basil.
and
1 ripe mango,
Stir in the cilantro
mango, and black beans.
onto
¼-inch dice
olive oil, and salt. Spread
beans, rinsed
Drizzle with lime juice,
1 (15-ounce) can black
skewers over the mixture.
platter; arrange the chicken
and drained
MEZE burger
I kicked off my 2015 Israel
Foodie Tour with a cooking
demonstration. In developing
that show, I wanted to use
the burger for
as many Middle Eastern ingredient
s as possible, to whet the
of the participants for what
appetites
they would experience in
the upcoming days. The chickpeas
burger, the crunch of the
in the
sumac onions, the creamines
s of the techina, the hit of
oil, the crisp grilled eggplant:
za’atar in the olive
this one rang every bell. You
will LOVE it.
YIELDS 4 BURGERS
Place the chickpeas into a
large bowl. Using a potato
masher, mash the chickpeas.
Add the ground beef
and schwarma spice. Mix well
to combine. Divide and
shape into 4 burgers.
1 cup chickpeas (may be canned)
1 pound ground beef
2 teaspoons schwarma spice
1 medium eggplant
Slice the eggplant into 4 (½-inch-thi
ck ) slices, the same
diameter as the burgers.
Place into a bowl; drizzle
with olive oil and kosher salt.
Rub the oil in; allow to
tenderize for a few minutes.
extra-virgin olive oil
1 teaspoon kosher salt
Place the onion slices into
a small bowl. Toss with the
sumac and 2 teaspoons olive
oil. Set aside.
In a small bowl or ramekin,
combine the za’atar with 1
tablespoon olive oil.
1 onion, halved, thinly sliced
1 tablespoon sumac
1 teaspoon za’atar
2 teaspoons techina
1 small beefsteak tomato,
thinly sliced
1 English or Persian cucumber,
not
peeled, cut into paper-thin
slices
6 Kalamata olives, pitted and
chopped
4 burger buns
fresh cilantro
2 tablespoons chopped
leaves
chopped
8 fresh basil leaves,
Coat a nonstick grill pan with
nonstick cooking spray.
Heat the pan until very hot
but not smoking. Grill the
eggplant, trying not to move
it around so you get nice
grill marks on both sides.
Remove to a platter; set
aside. Re-spray the pan; sear
the burgers, 6-7 minutes
per side.
juice of ½ lime
gin olive oil
2 teaspoons extra-vir
salt
¼ teaspoon fine sea
Assemble the burgers: Spread
½ teaspoon techina on
one side of the bun and spread
a little of the za’atar
mix on the other side. Place
a burger on the bottom
half of a bun. Top with eggplant
slice, tomato, cucumber, sumac onions, and olives.
Top with second half of
bun. Repeat with remaining
burgers and buns.
120
22
26-1689-5
246 pages / 978-1-42
Other titles in this series
MEAT
Kosher
by Design
KBD
Entertains
KBD
Short on Time
APPETIZERS
KBD Kids
in the Kitchen
Passover
by Design
KBD
Lightens Up
KBD Teens and
20-somethings
KBD
Cooking Coach
THE PERFECT GIFT,
FOR FRIENDS, FAMILY
AND YOURSELF
ORDER FORM
HELP SUPPORT BKNW
Pre-order copies of this dazzling new cookbook.
In this final installment in her bestselling Kosher by Design cookbook series, Susie
Fishbein presents fresh new recipes culled from her 15-year culinary journey. Along
with many poignant stories gleaned from her cooking demos, Susie also shares
tantalizingly delicious recipes learned from the great chefs she encountered in Italy,
France, Mexico, Israel, and across North America.
This stunning cookbook offers a magnificent full-color photo to accompany each of
the 113 cross-cultural recipes. It is Susie’s superlative conclusion to the cookbooks that
elevated kosher cooking to world-class taste and presentation.
Deadline to order is 2/23/2016
Submit a check with your order or use Chase quickpay
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Kosher by Design Brings It Home NEW!
Kosher by Design Cooking Coach
Kosher by Design Teens and 20-Somethings
Kosher by Design Lightens Up
Passover by Design
Kosher by Design Ñ Short on Time
Kosher by Design Ñ Kids in the Kitchen
Kosher by Design Entertains
Kosher by Design (the original)
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