The Bais Yaakov Cookbook
Choice recipe from the brand new cookbook.
Choice recipes from The Bais Yaakov Cookbook.
Roasted Garlic Zucchini Soup
For garlic lovers everywhere! Prepare an extra head of roasted garlic. Its soft caramelized cloves are simply irresistible spread on bread as an accompaniment to this soup. Better yet, pop whole roasted cloves straight into the bowls before filling with soup
- 1 head of garlic
- 2 tablespoons olive oil, plus more for drizzling
- 5 leeks, sliced in half lengthwise,
- cleaned from any dirt, and sliced thinly
- 4-5 large white onions, diced large
- 6 zucchini, peeled and diced large
- 2 quarts (8 cups) water
- 1/4 cup chicken soup mix
- 1/4 cup vegetable soup mix
- 1-2 tablespoons kosher salt (optional in place of soup mix)
Preheat oven to 350°F. Slice off the top of the head of garlic, just enough that the actual cloves are peeking out. Place the bulb on a piece of aluminum foil. Drizzle olive oil over the garlic and seal the foil. Place sealed garlic in baking pan, to avoid leaking, and roast for 1 hour.
While garlic is roasting, place 2 tablespoons olive oil in a 6-quart pot over medium heat. Add leeks and onions; saute until golden brown. Browning longer will create a deeper flavor. Add zucchini to the pot. Add water, chicken soup mix and vegetable soup mix, or salt. Bring to a boil and cover.
Reduce heat, and simmer on low for 45 minutes. Remove the garlic from the oven and allow to cool. Pop out cloves directly into soup. Transfer soup to a blender and puree until smooth or use an immersion blender directly into the pot. Serve hot.
If there are leftovers, when reheating the soup, heat on low flame, just until warm.
Green Bean Mango Salad
This unusual salad is a favorite. Your friends and family will be clamoring to add this recipe to their collections.
- 2 pounds green beans, washed and trimmed
- 1 cup Italian dressing
- 2 tablespoons honey
- 2 tablespoons Dijon-style mustard
- 1 avocado, diced
- 4 scallions, chopped
- 1 mango, peeled and diced
- 1/4 cup sunflower seeds
- ½ cup chopped pecans
- 3 cloves garlic, minced
To assemble salad:
Place green beans into a 4-quart pot. Add water to cover. Bring to a boil over high heat and cook 6 minutes or until green beans are bright green. Immediately, remove from heat and drain to stop cooking process.
Whisk Italian dressing, honey and Dijon-style mustard in a small bowl. Place green beans, avocado, scallions and mango into a large salad bowl. Top with sunflower seeds, pecans and minced garlic. Pour dressing over vegetables. Toss to coat.
6 -8 Servings
Light beer is beer that is reduced in alcohol content or in calories, in comparison to regular beer. The spelling “lite beer” is also commonly used.
- 1 pound beef cubes
- 1/4 cup flour
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 garlic cloves, minced
- 2-4 tablespoons wine vinegar
- 2 tablespoons fresh parsley leaves, chopped
- 1 tablespoon brown sugar
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1 cup beef broth (1 teaspoon beef soup mix
- combined with 1 cup water)
- 3/4 cup light beer
- Prepared rice (optional)
Preheat oven to 325°F. Place flour in a small bowl. Set aside. Heat vegetable oil in a large, preferably ovenproof, skillet over medium flame. While heating, dredge meat in flour. Add onion and garlic to skillet. Then add meat to skillet. Increase heat to medium high and brown meat for about 5 minutes, stirring occasionally.
Add wine vinegar, parsley, brown sugar, bay leaf, thyme and basil. Mix well to combine. Pour in broth, followed by beer. Mix well. Transfer stew to a 13x9x2-inch baking dish, or just leave it in the skillet and place in oven.
Bake covered 2½ hours. Serve over bed of rice.
Boston Cream Pie
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 cup sugar, divided
- Pinch salt
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1 1/2 cups milk or non-dairy coffee creamer
- 6 large egg yolks
- 2 teaspoons vanilla extract
- Pinch salt
- 1/2 cup sugar
- 3 tablespoons corn syrup
- 2 tablespoons water
- 4 ounces semi-sweet chocolate, chopped
For the cake:
Preheat oven to 350°F. Grease a 9-inch round cake dish and place a parchment paper round on the bottom. In an electric mixer, beat egg yolks and vanilla on medium speed until well blended. Add cup sugar; beat until well blended, light yellow and thick. Transfer to a bowl. Set aside.
In a clean, dry mixing bowl, beat egg whites and salt on medium speed until soft peaks form. Add remaining . cup sugar and beat until stiff peaks form. Fold egg yolk mixture into egg whites and mix gently with a spatula. Sift all-purpose flour over mixture; continue folding gently with a spatula. Pour batter into the prepared baking dish. Bake 25 minutes. When cooled, loosen cake and invert onto wire rack. Remove parchment.
For the filling:
Mix sugar and all-purpose flour in a small saucepan. Whisk in milk or creamer. Add egg yolks, vanilla and salt. Bring to a boil over medium heat, whisking continuously until thick. Remove from heat. Transfer to a medium bowl, press plastic wrap onto the surface of the custard and refrigerate 30 minutes.
To assemble pie:
Using a serrated knife, cut cake in half, horizontally. Spread one half of the cake evenly with filling; it will drip down sides of cake. Top with remaining cake half. Refrigerate while preparing glaze.
In a saucepan, bring sugar, corn syrup and water to a boil over low heat. Cook until sugar dissolves. Remove from heat. Add chocolate pieces; let stand 1 minute. Whisk until smooth. Gradually pour glaze over cake. Allow glaze to drip down sides of cake. Refrigerate to set.
Excerpted from The Bais Yaakov Cookbook. Much more than a cookbook, this is a comprehensive guide to everything connected to food and the kitchen. It is packed with attractive color photographs offering 200 original recipes and a ton of useful information for the cook ranging from shopping to setting an attractive table.