If it's not obvious yet, I love food that comes with a story. It's like giving a muffin a soul when you explain how it was the same recipe your grandmother used to make. Suddenly, a plain blueberry muffin is a masterfully crafted bun--one that's been handed down from generation to generation- one that lives and breaths and leaves behind a legacy.
That's why, when I first opened up The New Yiddish Kitchen, by Simone Miller and Jennifer Robins, I immediately fell in love. Inside the first few pages, you'll find a story: pictures of Bubbes (grandmas), and notes from the writers. You know right away that each recipe is written with soul.
I flipped through the pages, marking the recipes I liked with a little slip of paper, and noting the ones I loved by drawing a little heart at the top of each bookmark. First up: Honey Dijon Asparagus, pictured above. I went with this recipe because first, I already had all of the ingredients (helloooo, perfect timing!) and second, I was already trying to think of a side dish for dinner (did I mention perfect timing).
Next up? ^^ You know me... Choooocooolate. I've had a bag of Cassava Flour sitting in my Amazon shopping cart for months now and when I saw this recipe for Grain-Free Chocolate Babka and I finally knew what had to be done: order that cassava! It was torture (really, torture) waiting for the package to arrive. I probably refreshed the "track your package" page 50 times, worried that our recent snow storm was going to delay the shipment (spoiler alert: it didn't).
In the end, my babka turned out no where near as pretty at the one in the book, but we still managed to eat the entire thing in 1 day flat, because it just was sooooo good.
I actually think my favorite thing I made was the Chicken with Figs & Olives. I'm excited, because I get to share that recipe with you today! It's had some of my favorite ingredients (like dried figs) but it also has a delicious pan sauce, made from a splash of wine and shallots. This one is definitely going down into my list of go-tos.
And last but not least! A Yiddish style breakfast. I actually make something similar to Shakshuka all the time, but call it "Eggs in Purgatory". I had fun practicing saying "Shakshuka" instead, and love The New Yiddish Kitchen version:
This cookbook's publisher sent me this book to review. Opinions are all my own. Supporting fellow healthy food bloggers is something I love to do!
Serves: 4 | Total Time:
- 1 whole chicken, cut up into 8 pieces
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoon avocado oil
- 1 cup sliced shallots
- 6 dried figs, roughly chopped
- 1 cup kalamata olives
- 1 cup white wine
- 3 springs thyme
- Preheat over to 400°F and place a large, oven safe skillet over medium-high heat. Season the chicken all over with salt and pepper.
- Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5-10 minutes, or until skin is brown. Flip and cook for 2-3 minutes on the other side. Remove to a platter.
- To the hot pan, add the shallots and figs and sauté for 2-3 minutes, or until the shallots are golden brown. Add the olives, wine, and thyme springs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
- Return the chicken to the pan, skin side up, and place in oven. Roast the chicken for 30 minutes, until it reaches and internal temperature of 165°F.