Based on traditional Eastern European cuisine, Helen Nash’s New Kosher Cuisine contains imaginative fusion recipes that are as modern as they are nutritious, as well as the author’s old favorites and signature dishes.
Featuring more than 200 recipes that are perfect for weekday dinners, holiday meals and all kinds of entertaining, this cookbook will soon become your go-to guide for healthy, easy cooking.
Novice as well as experienced cooks can learn from Nash, and both vegetarians and meat-eaters will find much to delight in among her dishes.
Chicken Salad With Radicchio and Pine Nuts
1 small red onion, very thinly sliced
6 boneless, skinless chicken breasts (about 6 oz. each)
2 Tbsps. extra virgin olive oil for greasing chicken
kosher salt and freshly ground black pepper
1 head radicchio, shredded
1-2 bunches arugula, leaves torn if they are large
1⁄2 cup loosely packed flat-leaf parsley, finely chopped
Place the onion slices in a small bowl and cover with cold water. Let stand for 30 minutes. Drain and pat dry. Place in a large serving bowl.
Pat the chicken dry with paper towels and grease with oil. Season lightly with salt and pepper.
Place each chicken breast in the center of a piece of cling wrap and wrap it so that it is completely covered. Place the packages in a steamer, cover and steam over high heat for about 9 minutes. (The inside of the chicken should still be pale pink.) Turn off the heat and let stand for 1 minute.
Remove the chicken and cool, still wrapped. When cool, unwrap the chicken and cut it on the diagonal into thin strips. Place in the bowl with the onions. Use remainder of ingredients in dressing recipe below.
Sweet and Sour Dressing
1⁄3 cup extra virgin olive oil
1⁄2 cup pine nuts
1⁄2 cup raisins or currants
2 Tbsps. Marsala wine
2 Tbsps. balsamic vinegar
Heat the oil in a saucepan. Add the pine nuts and raisins and saute over low heat until the pine nuts are lightly golden. Remove from the heat and add the Marsala and vinegar.
Add the radicchio, arugula and parsley to the chicken and onions; toss with the dressing. Season to taste with salt and pepper.
Chicken With Potatoes and Olives
5 Tbsps. extra virgin olive oil
9 garlic cloves
1⁄4 cup freshly squeezed lemon juice
leaves from 10 thyme sprigs
freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 oz. each)
5 plum tomatoes
1 lb. Yukon gold potatoes, unpeeled, quartered
1⁄2 cup pitted black olives, quartered
Preheat the oven to 450˚.
With 1 tablespoon of the oil, grease a glass, ceramic or enamel-lined baking pan that can hold all the vegetables in a single layer.
Coarsely chop 4 of the garlic cloves on a cutting board. Sprinkle with 1⁄2 teaspoon salt and, using a knife, crush them into a paste.
Place the paste in a small bowl and combine it with the lemon juice, 2 tablespoons of the oil, half of the thyme leaves and pepper to taste.
Pat dry the chicken breasts with paper towels and season lightly on both sides with salt and pepper. Coat the chicken with the mixture and set aside.
Bring a pot of water to a boil. Drop the tomatoes into the boiling water; bring the water back to a boil and drain. Core the tomatoes and slip off the skin. Cut the tomatoes in half widthwise and squeeze gently to remove the seeds. Cut the tomatoes in quarters.
Thickly slice the remaining 5 garlic cloves and spread them in the prepared baking pan along with the tomatoes, potatoes, olives, the rest of the thyme leaves and the remaining 2 tablespoons oil. Season to taste with salt and pepper.
Roast the vegetables, uncovered, for 20 minutes, or until almost tender.
Place the chicken breasts on top of the vegetables and bake, uncovered, for 5 minutes. Turn them over, spoon on some pan juices and bake for another 5 minutes, or until the chicken is slightly pink on the inside. Cover with foil for 1 minute.