BY FRAN OSTENDORF
If your cookbook collection needs an update that touches on the recipes from all your favorite Kosher recipe developers and cookbook authors, this is your book.
“Best of Kosher” (Mesorah Publications, 2022) is filled with recipes from 14 different cookbook authors. You get a little taste from each author and many of their books. And, at the beginning of the book, readers get a glimpse into each author’s story including how they came to develop recipes. It’s a fascinating read.
The recipes are a useful addition to your kitchen. The photography is beautiful. The layout is easy to follow and user friendly. Many of the recipes have tips from other authors featured in the book. And the book itself lies flat on the counter, which is always welcomed when you are trying to follow a recipe.
The book starts with four pages of appetizer ideas. These are recipes from other sections of the book that could serve well starters. Photos and page numbers are included. Then we launch right into salads and go through baked goods and desserts. In all, 315 pages of recipes that you will just have to try.
Here is one to start with: Salmon Rolls with Crazy Good Sauce. Happy cooking!
I love stuffing all sorts of veggies into a summer roll and seeing them peek through the translucent rice paper. Here I combined salmon with creamy avocado, herby cilantro, scallions, and a touch of jalapeño for heat. I wouldn’t be opposed to a few slices of mango for fruity sweetness or a medley of sprouts and crunchy radish. The options are limitless. Things go over-the-top when the rolls get a short fry — the rice paper gets a glorious crisp — and are dipped into the eye-popping delicious sauce. It’s not to be missed.
Salmon Rolls with Crazy-Good Sauce
1½ lb salmon fillets, cut into 2-inch pieces
1 tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
2 Tbsp olive oil
3 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp mirin
1 Tbsp toasted sesame oil
2 tsp maple syrup
2 tsp peanut butter
1 garlic clove, minced
1-inch ginger, minced
½ tsp chili flakes
½ tsp toasted sesame seeds
½ avocado, sliced
1 jalapeño, sliced
2-3 scallions, sliced
1 cup cilantro leaves, chopped
10 rice papers
• Oil, for frying
• Sesame seeds
Position a rack in the middle of the oven; preheat to broil.
Place salmon into a baking dish; season with garlic, salt, and pepper. Drizzle with olive oil; rub to coat. Broil until golden and cooked through, 8-10 minutes. Let cool slightly.
Prepare the dipping sauce. In a small bowl, whisk together all ingredients. Set aside.
Set up an assembly station with salmon, sliced avocado, jalapeño, scallions, and cilantro. Coat a cutting board with oil.
Fill a wide bowl with lukewarm water. Immerse 1 sheet of rice paper into the water, leave it in for 30 seconds or until the edges start curling. The paper should be pliable but still slightly firm. Place on the greased cutting board. Layer center with jalapeno slices, avocado, scallions, cilantro, and salmon. Fold the edges over the filling to create a tight roll. Set aside; repeat with remaining rice paper and filling.
Heat a large, wide skillet over medium high heat. Add a thin layer of oil. Fry each roll on all sides until golden and crisp, 2-3 minutes per side. Repeat with the rest of the rolls. Place on a platter, sprinkle with sesame seeds, and serve with dipping sauce.
Tip! You can use leftover salmon in this dish.
Yield 10 rolls
Reprinted with permission, “Best of Kosher,” Mesorah Publications.