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COOKING
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Cajun Cookin' For
The Kosher Kitchen
GLORIA KAUFER GREENE
Special to The Jewish News
Three Varieties of Fruit? S
APPLE and ORANGE and BUCKWHEAT
Yes, you know apples and oranges are fruit, but did you know that Kasha
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Buckwheat is the best source of high biological protein in the entire plant
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an economical food high in balanced protein . . . and it's delicious, too!
For a FREE recipe leaflet, write to:
The Birkett Mills, Penn Yan, NY 14527
and discover the world of the UNSUNG FRUIT!
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KASHA
Limit one coupon per purchase.
TO THE DEALER: This coupon agencies. Coupons are non-
I
will be redeemed only as transferrable and void if use is (1)
follows: For amount specified prohibited, taxed, restricted or n
plus 8c for handling, provided license is required. Customer ":,
coupon Is received from cus- must pay any sales tax. Cash
tomer on purchase of listed me, redemption value 11100c. FOR ,...,
chandise. Proof of purchase of REDEMPTION, PRESENT TO
sufficient stock of merchandise OUR SALESMAN OR MAIL TO
to cover coupons submitted THE BIRKETT MILLS, PENW-
must be shown on request. YAN, NEW YORK 14527. OFFER 'S /
(Failure to comply may void all GOOD ONLY IN U.S.A. LIMIT
coupons submitted for redemp- ONLY ONE COUPON MAY BE
tion.) Redemptions not honored REDEEMED PER UNIT OF
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through brokers or other outside PRODUCTS PURCHASED.
The Birkett Mills, Penn Yan, New York 14527
This coupon expires Dec. 31, 1988
I
15t OFF
15t OFF •
STORE COUPON
ftilimmimmosommulimmummosisommommommomommall
80
FRIDAY, FEBRUARY 12, 1988
everal years ago, I re-
viewed Kosher Creole
Cookbook, a rather
unusual book that demon-
strates how it is possible to
combine the restrictions of
kashrut with the sometimes
bizarre (at least to Northern-
ers) Creole dishes of New
Orleans.
Now, the authors of that
book, Mildred L. Covert and
Sylvia P. Gerson, have taken
advantage of this country's
recent passion with Cajun
fare by writing Kosher Cajun
Cookbook
(Pelican
Publishing). The new book
has many similarities to its
predecessor. Both are pub-
lished by the same company
and have the same foreword
on kashrut, both use similar
type styles and formats, both
have some rather inane
recipe titles and a very eclec-
tic collection of dishes, and
both are ' illustrated with
drawings by Alan Gerson.
However, the second book
also seems to have some im-
provements. It is about 40
pages longer than the first
book, is hardcover (rather
than spiral bound), and has
- microwave and food processor
directions for many of the
recipes (as well as two special
indexes indicating which
recipes take advantage of
these devices).
Furthermore, a complaint I
had about the previous book
has been remedied; that is, in-
gredients are, for the most
part, now listed in the order
in which they are used. Also,
Alan Gerson's drawings are
even better than before; I par-
ticularly like the wonderful,
brightly-colored illustration
on the book jacket.
For those who may not
know what the term "Cajun"
means, the authors explain
that it is how the Indian in-
habitants in the young ter-
ritory of Louisiana mistaken-
ly pronounced Acadian. The
Acadians were farmers of
French extraction who began
arriving in Louisiana in 1755
after being expelled from
Nova Scotia, Canada. (Their
plight was made famous by
Henry Wadsworth Longfel-
low's epic poem, .Evangeline.)
Cajun cooking, the authors
note, is a close relative to
Creole cooking and thus,
there is some overlap. But,
they add, "Cajun food is more
down-to-earth and simpler .. .
it is hearty and possesses a
fiery gusto. One might say it
is the 'soul food' of the
French-Canadian descen-
dants."
Like Creole cooking,
authentic Cajun fare fre-
quently uses pork products
and shellfish, which makes
the process of adapting it to
kashrut something of a
challenge. Thus, as in their
previous book, the authors of
Kosher Cajun Cookbook took
many liberties, including not
only recipes which are adap-
tations of bona fide regional
fare, but several whose con-
trived titles are all that
makes them "Cajun."
Following are a few recipes
reprinted from Kosher Cajun
Cookbook. They have not
necessarily been tested by
this writer.
OY!-STERS
BENNYVILLE
1 bunch shallots, with
tops, chopped
3 tbs. butter
3 tbsp. flour
3 /4 cup milk
1 /4 cup kosher white wine
1 2-oz. can mushrooms
2 tbsp. seasoned bread
crumbs
2 tbsp. grated Parmesan
cheese
4 large gefilte fish pieces
Cook shallots in butter un-
til tender but not brown. Add
flour, milk and wine. Cook
until thick, about 15 minutes,
on medium heat. Add mush-
rooms and cook for about 2
more minutes.
Slice gefilte fish pieces into
1 /2-inch slices. Line the bottom
of a 1 1/2-quart rectangular
casserole dish with slices of
Continued on Page 82