Originally published on Food and Fond Memories on February 22, 2013 by sandyaxelrod Leave a Comment (Edit)

If you remember, I recently wrote a review on the Kosher Baker by Paula Shoyer. Now I want you to know all about one of the best cookbooks I’ve read in years. Kosher by Design Cooking Coach by  Susie Fishbein is gorgeous, well written, informative and tantalizing. And  although it was written to help those who keep Kosher cook and eat well it would benefit anyone who likes good food. I do not keep Kosher but I wanted to eat each and every dish in the book.

I told you that occasionally during my catering career I was asked to adhere to Kosher rules because we were catering in a synagogue. Dessert was our biggest dilemma but preparing delicious Kosher hors d’oeuvre and meals were a huge challenge as well. If I had had the fabulous book back then my life would have been so much easier. Each recipes is labeled as to whether it is Meat, Dairy, or Parve. At the beginning of each chapter is a section that Susie calls the Game Plan. This game plan guides you with information and tips. In the meat section, for instance, she explains each Kosher cut of beef, veal and lamb. Susie not only shows us where each cut comes from but the best method of preparation.

And those recipes are fabulous and full of flavor and zest! They are nothing like the meals my Bubie used to make. They are current and bright. The book is jam packed with gorgeous photos. Some show us how to prepare an involved technique and other just make your mouth water and want to eat the page. Even an experienced chef like me can learn new tricks from this tome. I really believe that Kosher by Design Cooking Coach by Susie Fishbein belongs in everyones cookbook collection and I am very happy to have added it to mine.

Shakshouka serves 8
Recipe from Kosher by Design Kitchen Coach by Susie Fishbein

1 cup olive oil
1 onion, peeled, cut into 1/4-inch dice
1 jalapeno pepper, with seeds, finely chopped
1/2 green pepper, seeds removed, cut into 1/4-inch dice
6 cloves fresh garlic, minced
1 (28-ounce) can crushed tomatoes
3/4 cup water, plus more for thinning the sauce
1/4 cup tomato paste
2 teaspoons sweet or hot paprika
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese, optional for dairy meals

8 large eggs

chopped parsley for garnish

warm pita for serving

1.  Heat the oil in a large (14-inch) frying pan over medium heat. Add the onion and saute until shiny and translucent, 4-6 minutes. Add the jalapeno, green pepper, and garlic. Saute for 5 minutes or until fragrant.

2.  Add the crushed tomatoes, 3/4 cup water, tomato paste, paprika, salt, and pepper. Bring to a boil. Turn heat down, simmer for 15 minutes, adding water one tablespoon at a time if the sauce is too thick, stirring occasionally.

3.  Sprinkle in feta, if using. Make 8 wells, spaced evenly in the sauce, and drop an egg into each well. Cover and poach for 6-8 minutes on medium heat, until egg whites are just set and yolks are slightly runny.

4.  Sprinkle with parsley. Serve with warm pita bread or challah.