`You Won't Believe,
But It's Kosher'

ETHEL HOFMAN SPECIAL TO THE JEWISH NEWS

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122

CLASSIC CUISINE
Approved by Council of Orthodox Rabbis

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first met Yocheved Hirsch, au-
thor of the new book, You
Won't Believe It's Kosher, al-
most 10 years ago at the
James Beard House in New
York. The event was an eight-
course gourmet dinner that in-
cluded a plethora of "treife"
ingredients ranging from pro-
sciutto (a dried ham) to veal sim-
mered in cream.
The meal was cooked by some
of the nation's top chefs and at-
tended by Jacques Pepin and oth-
er noted celebrities. As I toyed
with my food as it came to the
table, I noticed the guest opposite
me was served vegetarian dish-
es to replace each course through-
out the evening. The lively,
dark-haired woman was
Yocheved Hirsch and as she ex-
plained, "I arranged it ahead be-
cause I keep kosher."
Although Ms. Hirsch has
worked closely with a prestigious
group of chefs and taken classes
from noted food experts, keeping
kosher has never presented a
problem, whether eating out or
cooking exotic meals at home.
"It's second nature," she insist-
ed.
After eight years of marriage,
her French husband, Ted, craved
a little diversity from the
Yemenite recipes all cooked in
tomato sauce that Ms. Hirsch had
learned from her mother. Eager
to please, she enrolled in culinary
classes in Europe and in the Unit-
ed States — at La Varenne in
Paris, with Guiliano Bugialli in
Florence, at the Culinary Insti-
tute of America in Hyde Park,
N.Y., and at Peter Kump's Cook-
ing School in New York.
Inspired by the masters, she
went back to her own kitchen to
experiment and convert
the new, exciting food
ideas, always keeping
to the laws of kashrut.
For more than 10
years, Ms. Hirsch has in-
structed adults in the finer
points of kosher cooking. You
Won't Believe It's Kosher, pub-
lished by Golden Sun Books,
1994, is the result of repeated re-
quests by her students for a col-
lection of kosher recipes and
cooking tips under one cover. The
paperback, containing more than
160 of her best, begins with basic
recipe notes and kitchen tips, in-
cluding a recipe for preparing and
freezing that kosher kitchen sta-
ple, vegetable stock.

Ethel C. Hofman is president of
the International Association of
Culinary Professionals.

CURRIED SQUASH SOUP
(PARVE)

4 tablespoons (112 stick) unsalted
margarine
2 large yellow onions, chopped
1 bunch scallions, white part
only, chopped (reserve green
part)
2 celery stalks, chopped
2 carrots, peeled and chopped
1 tablespoon curry powder
2 medium butternut squash,
peeled, seeded and diced
2 large Granny Smith apples,
peeled, cored and chopped
4 cups chicken or vegetable stock
1 cup apple cider
salt and fresh ground pepper to
taste
pinch freshly grated nutmeg
(optional)
diced pimento and reserved
scallions, chopped

In heavy 4-quart saucepan,
melt margarine over medium low
heat. Add onions, scallions, cel-
ery and carrots. Saute until
translucent, 8 to 10 minutes, stir-
ring occasionally. Stir in curry
powder and cook 2 minutes
longer. Add squash, apples and
stock. Bring to a boil over high
heat, then reduce heat. Cover pan
and simmer for 30 minutes or un-
til squash is soft. Remove from
heat. Cool 5 minutes. Transfer to
food processor and puree in
batches until smooth. Return to
saucepan. Stir in apple cider, salt,
pepper and nutmeg to taste. Sim-
mer to heat through. Ladle soup
into soup bowls and sprinkle with
diced pimento and scallions.
Serves 8.
Note: Clip this recipe for
Thanksgiving. This soup contains
no dairy products and may be
served with the traditional
turkey.

GRILLED SALMON WITH
PESTO (PARVE; DAIRY
IF CHEESE IS USED IN
PESTO SAUCE)

8 (6-7 oz. each, 1-inch thick)
salmon steaks
2 shallots, minced
1 cup strong, brewed black tea,
cooled
3 tablespoons fresh mint leaves,
chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil

Rinse salmon steaks and pat
dry. Place in dish in single layer.
In a bowl, combine shallots, tea,
mint leaves, lemon juice and olive
oil. Mix well and pour over the

KOSfER

page 124