Around the World in Gourmet Ways


Try these dishes from Denise Phillips’ The Gourmet Jewish Cookbook: More Than 200 Recipes From Around the World for a sophisticated taste of Judaism.

Denise Phillips’ The Gourmet Jewish Cookbook: More Than 200 Recipes From Around the World is a collection of the best gourmet Jewish recipes from all corners of the world; the book also includes the background and rich history of Jewish cooking and customs.

From modern spins on classics like Schnitzel Noodle Stir Fry and Matzah Granola, to make-ahead meals like Pass­over Beef Lasagna, to sophisticated dishes like Veal Chops With Mushroom Sauce, this cookbook covers it all.

Suited for both home chefs looking to introduce new foods into their repertoire as well as casual cooks searching for that perfect dinner recipe to wow their guests, The Gourmet Jewish Cookbook is the ideal source for modern gourmet twists on classic recipes.

Each recipe includes a brief overview of the background and history of Jewish cuisine and illustrates how kosher cooking is the first example of “fusion,” as it melded local foods of the countries where Jews lived along with the dietary laws that Jews observe. Wheth­er for entertaining with style, cooking for the family, or providing traditional dishes for Jewish festivals, this book will prove indispensable for Jewish and non-Jewish chefs everywhere.

For more recipes and other interesting tidbits, go to:

Oriental Sea Bass En Papillote
The fused flavors of garlic, ginger, chili and lemon produce a delicious recipe. It is cooked wrapped in parchment paper in the oven and makes a most impressive main course for any occasion. Serve it on a bed of shredded vegetables.
4 sheets parchment paper
aluminum foil for wrapping
4 fillets (6 to 7 oz. each) sea bass
6 Tbsps. sesame oil
1 piece (3 inches long) of fresh ginger, peeled and finely chopped
6 Tbsps. soy sauce
2 tsps. sugar
juice of 1 lemon
4 garlic cloves, peeled and finely chopped
For the shredded vegetables:
4 Tbsps. sesame oil
3 garlic cloves
1⁄2 red chili, seeded and very finely chopped
3 carrots, peeled and finely cut into thin strips
7 oz. snap peas
1⁄2 head of green Savoy or Chinese cabbage, finely chopped

Preheat oven to 400˚.

Cut four pieces of aluminim foil and four pieces of non-stick parchment paper large enough to wrap each fish.

Combine the sesame oil, ginger, soy sauce, sugar, lemon juice and garlic in a bowl.

Prepare four double foil and parchment layers with the foil on the outside. Sit one fillet in the center of one square of baking parchment. Pour the sauce ingredients equally over each fish and wrap up like a loose parcel. Place the fish parcels on a baking tray. Pour 1⁄2 cup of water onto the base of the tray so that it slightly steams the fish.

Bake for 20 minutes.

To make the vegetables: Heat the sesame oil in a large wok or large frying pan. Add the garlic, chili and carrots. Cook for about 4 minutes or until they just begin to soften. 

Add the snap peas and cabbage and cook for a final 2 minutes.

Serves 4.

Shredded Roast Lamb and Rosemary Salad
This is a substantial main course salad that is perfect for a Yom Tov meal, either lunch or dinner. The beauty of this is that it can be served hot or warm and can be left in the oven to keep warm. Slices of challah are great to mop up the juices. Serve with Date Quinoa (recipe below).
1 lamb shoulder (6 lbs.)
10 sprigs of rosemary
1 cup red wine
1 garlic bulb
2 red peppers, cut in quarters and seeded
2 yellow peppers, cut in quarters and seeded
2 Tbsps. extra virgin olive oil
sea salt and freshly ground black pepper, to taste
9 oz. baby spinach
1 cup frozen soybeans, defrosted

Preheat oven to 325˚.

Place the lamb in a roasting tin with the rosemary, wine, garlic cloves, peppers and olive oil. Season well with salt and pepper. Cover with foil and roast for 2 hours or until very tender.

Remove the foil and roast uncovered for 30 minutes.

Leave the lamb to rest for 30 minutes. Take out the peppers and discard the skins. Remove the rosemary sprigs. Slice the meat into thick strips and shred into bite-size pieces.

Squeeze the garlic cloves into the cooking juices (discard the skins of the garlic) and mash with a fork.

Place the lamb, peppers, spinach, soybeans and cooking juices in a deep covered serving dish and cook in the hot oven for a final 15 minutes.

Remove and garnish with sprigs of rosemary.

Serves 6 to 8.

Date Quinoa
12 oz. quinoa
1 Tbsp. olive oil
2 garlic cloves, peeled and crushed
1 and 3⁄4 pints hot vegetable stock
1⁄2 cup fresh or dried dates, stones removed and roughly chopped
1 Tbsp. lemon juice
2 ­Tbsps. fresh parsley, leaves only
salt and freshly ground black pepper

Place the quinoa in a sieve and rinse well under cold water.

Heat the oil in a large frying pan over medium heat and saute the quinoa and garlic, stirring continuously until it starts to become translucent — about 5 minutes.

Add the stock and dates. Cover and cook for about 10 minutes or until soft.

Stir in the lemon juice and parsley. Season well with salt and pepper.

Serves 6.

Summer Strawberry Semifreddo
Semifreddo means semi-frozen and often refers to desserts like ice cream, cakes and custards. This has the texture of frozen mousse as it combines both cream and custard ingredients.
5 oz. sugar
1 vanilla pod, split
1⁄2 cup water
5 large egg yolks
1 and 1⁄2 lbs. fresh strawberries, hulled
7 oz. heavy cream
light oil, to grease tin
For the Compote:
3 oz. sugar
1⁄2 cup water
1 cinnamon stick
2 Tbsps. cassis
1 lb. mix of summer berries to include strawberries, hulled and quartered, blueberries and red currants or black currants
1 Tbsp. shredded fresh mint

Heat the sugar, vanilla pod and 1⁄2 cup of water in a small pan over low heat until the sugar has melted. Increase the heat and bring to a boil.

Meanwhile whisk the egg yolks until thick and pale. Boil the sugar mixture until it reaches 230˚F on a sugar thermometer. Remove the vanilla pod, then carefully pour the sugar syrup into the egg yolk mixture in a steady stream.

Whisk continuously until the bottom of the bowl has cooled a little. Set aside.

Whiz the strawberries in a food processor. Place the berries  in a fine sieve and push the puree through to remove the seeds.

Whisk the cream to soft peaks and fork into the egg yolk mixture, followed by the strawberry puree.

Grease a 2 and 1⁄4 lb. loaf pan and then line it with plastic wrap. Pour the mixture into the pan and level the surface. Cover with the plastic wrap and freeze over­night.

For the compote, heat the sugar, water and cinnamon stick in a small pan over low heat until the sugar has dissolved. Turn up the heat and boil for 3 minutes.

Remove and stir in the cassis. Leave to cool.

Discard the cinnamon stick and stir in the berries and mint.

Remove the semifreddo from the freezer — dip the base in boiling water to release. Turn out and slice with a hot knife, Spoon compote on top.

Serves 6.
White Chocolate and Blueberry Pie
Blueberries are considered one of the superfoods. They are rich in vitamins A, C and E, high in fiber and fat-free. 
White chocolate, which is not regarded as real chocolate by purists, is actually a mixture of sugar, cocoa butter and milk solids. Unlike dark chocolate, white chocolate contains other flavoring ingredients such as vanilla in order to create its cream confection. White chocolate does not contain any caffeine as this is found in cocoa solids and not cocoa butter.
For the Pastry:
10 oz. all-purpose flour
pinch of salt
5 oz. unsalted butter
1 tsp. vanilla extract
1 Tbsp. confectioners’ sugar
1 egg yolk, to glaze
Filling Ingredients:
7 oz. white chocolate
1 lb. mascarpone cheese
3 oz. heavy cream
1 cup blueberries

Combine all the pastry ingredients in a food processor. Remove and wrap in plastic wrap. Flatten and refrigerate for 1 hour.

Lightly flour the work surface and roll out the pastry into a 9-inch pie plate.

Preheat the oven to 400.˚ Cover the pastry with foil, fill with baking beans or pie weights and blind bake for 20 minutes.

Remove the baking beans from the pastry case. Glaze the base with egg yolk and return to the oven for a final 5 minutes. Remove and set aside.

To make the filling, melt the chocolate in a bowl over a sauce pan of boiling water. Add the mascarpone cheese and stir until smooth. Remove from the heat.

Whisk the cream so it is slightly thickened and stir into the white chocolate mixture. Place half the blueberries on the pastry base and spoon the chocolate mixture over the top covering the berries.

Refrigerate for one hour or overnight.

Top with remaining blueberries.

To serve the stylish way, grate white and milk chocolate over the top of the pie.

Serves 8.


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