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In Jeff Nathan’s Family Suppers, the world-renowned chef and television host of New Jewish Cuisine delivers exactly what kosher home cooks everywhere have been asking for: creative recipes easy enough for the weeknight table. In the follow-up to his critically acclaimed debut cookbook, Adventures in Jewish Cooking, Jeff hangs up the professional chef’s coat to create a more casual kitchen go-to guide, simplifying steps in light of today’s busy family schedule but never sacrificing flavor or variety.
As a dad, Jeff knows all too well that family suppers require a kid-tested stamp of approval, and the recipes in this book won’t disappoint. Here are more than 125 irresistible yet eminently doable creations—Jeff’s signature modern American kosher fare with a global twist—that the whole family will enjoy, including favorites such as Four-Cheese Baked Ziti with Herbed Crumbs, Grilled Skirt Steak with Mint Chimichurri, Matzo-Crusted Chicken Strips with Honey-Mustard Dip, Spicy Oven Fries, and Tilapia Teriyaki with Stir-Fried Asian Vegetables.
The chapters are organized into unfussy, everyday menu categories: Soups, Salads, Chicken and Turkey, Meats, Fish, Vegetable Main Courses, Pasta, Side Dishes, and Desserts. Extras include a section on stocking the pantry, refrigerator, and freezer (from essentials to “could-haves”); time-saving tools; tips for keeping an organized kitchen; and, perhaps most important, ways to involve the whole family in cooking.
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Jeff Nathan is the host of public television’s New Jewish Cuisine, the only international kosher cooking series, and executive chef of the Abigael’s Group in New York City. Jeff also writes a monthly column for New Jersey Jewish News and is the director of culinary development of the Hain Celestial Group.Excerpt. © Reprinted by permission. All rights reserved.:
Mascarpone and Citrus Kugel
Makes 10 to 12 servings
For a holiday meal, weekend lunch, brunch, or any time that you’re feeling indulgent, make this sweet, over-the-top kugel. Okay, I know it has sour cream and mascarpone and butter, but few Jewish cooks ever got famous for their diet cuisine. Just go for it and head to the gym the day after. And keep saying to yourself that the kids need a lot of calcium for their growing bones.
·One 12-ounce package medium egg noodles
·8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened
·5 large eggs
·3⁄4 cup granulated sugar
·24 ounces sour cream (2 1⁄2 cups)
·8 ounces mascarpone
·1 teaspoon vanilla extract
·Grated zest of 1 orange
·Grated zest of 1⁄2 lemon
·1⁄2 cup crushed cornflakes
·2 tablespoons light brown sugar
·1 teaspoon ground cinnamon
·1⁄4 teaspoon freshly grated nutmeg
·8 tablespoons (1 stick) unsalted butter, melted
1. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 13 x 9-inch baking dish. To make the kugel, bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook just until tender, about 8 minutes. Drain well and return to the pot. Add the butter and stir until the butter melts and coats the noodles.
2. Whisk the eggs and sugar in a medium bowl. Add the sour cream, mascarpone, vanilla, and orange and lemon zests, and whisk just until combined. Do not overwhisk, or the mascarpone will separate. Pour over the noodles and mix to combine. Spread evenly in the baking dish.
3. To make the topping, mix the cornflakes, brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the kugel and drizzle with the butter.
4. Bake until the kugel feels set when pressed in the center, about 30 minutes. Let stand 10 minutes. Cut into squares and serve warm.
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