I recently had a chance to review Real Life Kosher Cooking by food blogger Miriam Pascal. I'm not Jewish, but I still loved this cookbook. It is a helpful resource because we are friends with Jewish families, and this makes it easy for me to help them keep kosher when they visit us. Jewish or not, though, the recipes are delicious and the cookbook is easy to use with plenty of photos and clear instructions. I have a chance to reprint two recipes and photos courtesy of Real Life Kosher Cooking by Miriam Pascal.
Meat
Yield 8 servings
Talk about a crowd pleaser! I served this corned beef at a large family gathering, and I was surprised — and definitely pleased — to see that everyone, even the pickiest kids, were enjoying this meat — and for good reason! The sweet Asian flavors in the glaze are a fantastic pairing for the tangy pickled flavors of the beef, making a dish that had everyone reaching for seconds.
1 (3-4 pound) pickled brisket, preferably second cut
Glaze
¾ cup teriyaki sauce
2 Tablespoons soy sauce
2 Tablespoons rice vinegar
2 Tablespoons honey
¼ cup brown sugar
½ inch fresh ginger, minced, OR 2 cubes frozen ginger
4 cloves garlic, minced
1. Preheat oven to 350°F.
2. Place meat in its bag of pickling liquid into a 9x13-inch (or larger, if needed) pan. Add water to the pan until the meat is covered. Cover pan tightly with foil; bake for 3 hours, until meat is tender. Drain water from the pan and set meat aside until cool enough to handle.
3. Meanwhile, prepare the glaze: Add glaze ingredients to a small bowl; whisk to combine.
4. Remove meat from bag; drain all liquid. Return to pan; pour half the glaze over meat. Bake, uncovered, for 15 minutes. Remove from oven; pour remaining glaze over meat. Bake for an additional 15 minutes.
5. To serve, slice meat and spoon glaze/sauce over it.
6. Variation The method of baking the corned beef in its liquid was taught to me by Mr. David Asovski, a master butcher and meat expert, as a way of preserving the pickled flavor of the meat. If you prefer a less-pickled flavor, remove meat from the pickling liquid; place meat into a pot and cover with water. Bring to a boil; cook for about three hours, until tender, then continue with Step 3.
Plan Ahead: Meat can be frozen in an airtight container. Reheat, covered, until heated through. For best results, freeze after Step 2. Defrost, glaze, and bake fresh.
Tomato Roasted Potato Wedges
Pareve
Yield 6-8 servings
The tomato coating gives these potatoes a ton of flavor and a really unique caramelization on the outside. As a bonus, they’re easy to make and kid friendly!
1 (6-ounce) can tomato paste
1½ teaspoons kosher salt
1 teaspoon dried oregano
¼ teaspoon black pepper
2 cloves garlic, minced, OR 2 frozen garlic cubes
¼ cup olive oil
5 Idaho potatoes, cut into wedges
1. Preheat oven to 400°F. Line two baking sheets with parchment paper; set aside.
2. In a large bowl, whisk together tomato paste, salt, oregano, pepper, garlic, and olive oil until smooth. Add potato wedges; toss to coat in the tomato mixture.
3. Arrange potatoes in a single layer on prepared baking sheets.
4. Bake for 50-60 minutes, stirring halfway through, until the insides are soft and the outsides are crispy and caramelized.
Plan Ahead: These potatoes can be prepared up to two days ahead of time. Reheat, uncovered, in a single layer, until warmed through.
ABOUT THE AUTHOR:
Miriam Pascal is the founder of OvertimeCook.com, one of the world’s leading destinations for kosher recipes, with hundreds of thousands of monthly visitors. A self-taught cook and baker, Miriam shares her passion for recipes, food, and photography on her website, as well as in her popular food column in Mishpacha Magazine’s Family Table. Her first book, the dessert cookbook Something Sweet, enhanced her reputation as the go-to source for easy-to-prepare, delicious kosher recipes. Miriam has garnered a large and loyal following of home cooks who appreciate her expertise and experience in creating simple, family-friendly recipes that fit the lifestyles of busy people who want to serve nutritious and delicious meals. Miriam’s work has been featured by numerous national magazines and other media.
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