Cookbook

The Bais Yaakov Cookbook

Batsheva Weinstein, ed.

Feldheim, 2011

384 pages

The Bais Yaakov Cookbook

Batsheva Weinstein, ed.

Review

Danièle Gorlin Lassner

– April 25, 2012

The book’s cover says it all: 200 original recipes to uplift and enhance your Shabbos, Yom Tov, and Everyday Table. Much effort and research went into creating this masterful work. Every Bais Yaakov oriented school in the United States was contacted during its compilation, as well as alumni from all over the world, who responded to ads placed in the media. All proceeds from the book will be donated to charity, in the true spirit of Bais Yaakov. Kol hakavod, with great respect and kudos to Bais Yaakov, a movement that has had an important role in the education of religious Jewish women worldwide.

This elegantly assembled publication is an ideal source for both the novice and the “well seasoned” cook. It includes a pictorial history of Bais Yaakov; a personal brocha and Challah recipe from the great Rebbetzin Batsheva Kanievsky a’h; Halachic Guidelines, with almost thirty pages of important pointers for the Kosher Household; Culinary Tips; All about Wine, with recommendations for what to serve with what; Getting to Know Your Meat, with a precise meat and poultry guide; Spices and Herbs; Shopping for Fruits and Vegetables (good to know that an avocado does not freeze well whole, but that it can be mashed with lemon juice and then frozen, and that blueberries should not be washed until ready to eat). You will, on numerous occasions, turn to the sections on Cookware, Kitchen Gadgets, and the Art of the Table (we now know that “settings should be one inch away from the edge of the table.”)

The clear, enticing photographs provide serving inspirations. A few highlights are Grilled Beef Rolls with Scallion Dipping Sauce, Roasted Garlic Zucchini Soup, Rainbow Trout with Mustard Sauce and Roasted Potatoes, Cheese Tartlets, Orzo and Spinach Stuffed Tomatoes, Onion Rolls, and a most tasteful Boston Cream Pie. The photographs themselves look edible. Display this book, study it, learn from it, and prepare the delectable dishes in good health!

Recipe: Ahi with Mango Puree and Guacamole

Ahi is a good substitute when trying to cut back on red meat. Nochum from Fairfax Fishery in LA was kind enough to share this recipe, which combines a perfect blend of flavors, raising your typical grilled tuna to a new level.

Serves 4

2 mangoes, peeled and diced
1 avocado
2 tablespoons lemon juice or
juice from 1 medium lemon
2 tablespoons chopped red onion
2 tablespoons chopped Roma tomatoes
Kosher salt
4 (5 ounce) Ahi steaks, also known as Yellow Fin Tuna
Ground black pepper
Garlic powder
1 tablespoon vegetable or canola oil

Place mangoes into a blender and puree until smooth. Set aside.

To make guacamole, halve and pit avocado. Remove avocado from skin and place in a small bowl; mash to form a coarse paste. Stir in lemon juice, onion, tomatoes and kosher salt to taste. Cover, with plastic wrap touching the guacamole. Set aside.

Rinse Ahi steaks and pat dry. Season with salt, ground black pepper and garlic powder. Heat 1 tablespoon oil in large skillet over high heat. Add Ahi to skillet and sear 3 minutes on each side for medium-rare. Remove from skillet and place onto a plate.Drizzle with reserved mango sauce and serve with fresh guacamole on the side.

From The Bais Yaakov Cookbook edited by Batsheva Weinstein (Feldheim; 2011)

Danièle Gorlin Lassner (wife, mother, grandmother) retired after 35 years at Ramaz where she served as Dean of Admissions, Foreign Language Department chair and teacher of French and Spanish. She owns hundreds of cookbooks. She has translated several children’s books from French into English. She has recently translated “ A Memoir of Sanctity “ by Mayer Moskowitz (Mazo Publishers, Jerusalem, Israel) from Hebrew into English. No matter the language, food is a “constant.”

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