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Jewish Slow Cooker Recipes

Thursday, September 17, 2009

These are not your Bubbie's slow cooker recipes! Laura Frankel, Executive Chef for Spertus Kosher Catering, shares contemporary versions of classic recipes in her new book, Jewish Slow Cooker Recipes: 120 Holiday and Everyday Dishes Made Easy (John Wiley and Sons). Destined to become a go-to classic, the cookbook features mouth-watering recipes for easy entertaining and family meals. From Falling-off-the-Bone Short Ribs to Spicy Chicken Meatballs to Maple-Pecan Bread Pudding and Key Lime Cheesecake, you'll be inspired to make your slow cooker (or as Frankel affectionately calls it, her "Shabbat miracle machine") your countertop tool of choice.

Jewish Slow Cooker Recipes (Wiley Hardcover; 24.95; August 2009), is Chef Laura's encore to her classic book, Jewish Cooking for All Seasons. A respected kosher chef and mother of three teenagers, she shares more than 120 easy, delicious recipes for everyday and holiday meals.

In this collection, you'll find:

  • A range of dishes, from the traditional Sabbath Cholent (a hearty beef and potato stew) and Dafina (the savory Moroccan answer to cholent), as well as Vegetarian Chili, Olive Oil Poached Halibut, Garlicky Pot Roast, and Cassoulet.
  • Frankel's signature blending of flavor, convenience, and world-spanning influences
  • A tantalizing collection of mouth-watering recipes that home cooks can make for any meal, from appetizers and soups to main dishes, sides, and even desserts and breakfast
  • Taking familiar favorites, international specialties, and holiday classics to a whole new level, Jewish Slow Cooker Recipes is for every home cook, kosher or not, longing for time-saving, family-pleasing slow cooker meals using the freshest, high-quality ingredients.

About the Author

Laura Frankel is the executive chef of Wolfgang Puck's restaurant in the (Jewish) Spertus Museum in Chicago. She was the founder and was formerly the co-owner of Shallots, which was recognized as one of the top restaurants in Chicago and one of the best kosher restaurants in the United States. After working in hotel and restaurant kitchens, Frankel had a family and began maintaining a kosher home kitchen. Unable to find a restaurant venue for quality kosher cooking, she opened Shallots in 1999, a restaurant offering kosher fine dining with a produce-driven menu. She has appeared on the CBS Weekend Morning Show, and in the New York Times, Los Angeles Times, and the Chicago Tribune. She has taught cooking classes in Chicago, New York, Milwaukee, and in multiple places in California and New Jersey. Her website is www.lauraskosherkitchen.com. Her first book was Jewish Cooking For All Seasons (Wiley).

Meet Chef Laura Frankel
Tuesday, October 20 at 6:30 pm.
Spertus, 610 S. Michigan Ave. Chicago
www.spertus.edu/programs/special/slow_cooker.php
For reservations call 312.322.1773.
Chef Laura will demonstrate recipes while sharing her favorite tips, tricks, and ingredients. Each attendee receives tasty samples and a signed copy of the new cookbook.
$50; $45 for Spertus members Includes demo, tasting, and autographed cookbook

Chef Laura Frankel shares some of her favorite holiday dishes from Jewish Slow Cooker Recipes

Roasted Parsnip and Jerusalem Artichoke Soup

Braciole

Toasted Capellini


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