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January 24, 2003 - Image 89

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-01-24

Disclaimer: Computer generated plain text may have errors. Read more about this.

Lamb and
white bean
chili

What's New
In Kosher
Cookbooks?

Photo by Annabel
Cohen

"New Jewish Cuisine:
Contemporary Kosher
Cooking from Around the
World" by Carole Sobell

SYBIL KAPLAN

Special to the Jewish News

Super Chills

Super Bowl Sunday is super chili day
in the United States.

ANNABEL COHEN

Special to the Jewish News

T

his Sunday, Tampa Bay will play
Oakland in professional football's Super
(VII. Nationwide, indeed
Bowl
worldwide, groups of fans and devotees
will gather in houses, apartments, bars, clubs and
restaurants to see these teams face off in San
Diego.
Hands-down, chili is as fundamental to foot-
ball chow as a touchdown is to the game. What

makes for good chili? — Beans, no beans, cubed
meat, ground beef?
"Chili" is Spanish for pepper. All peppers
(including bell peppers) are chilis, raw or cooked.
Chili powder, the ingredient that makes chili, is a
combination of spices and herbs.
Makers of chili powder usually combine two
or more hot chilis, roasted, dried and pulverized,
to make a powder. They add cumin, Mexican
oregano, garlic and sometimes paprika, which is
another kind of pepper or chili. These ingredients
are ground together to make chili powder, which

SUPER CHILIS on page 92

issompam
_
What's New In Kosher Food?

At least 2,500 products introduced in 200

New York City
ore than 2,500 food products
obtained kosher certification in
2002, bringing the number of
kosher products on U.S. grocery
shelves to more than 75,000. 2002 was the
most successful year for new product introduc-
tions since 1995, with the number of introduc-
tions exceeding 22,000 (a 15% increase over

1ff

last year), according to Minter, a food researc
firm. Bakery, sauces and seasonings accounted
for half of all food product introductions in
2002. Dairy, snacks, and side dishes also experi-
enced considerable growth. There were many
new kosher cheese entries in 2002. Also notice-
able were additions in soy-baseu products and
meat replacements. (www.koshertoday.com )
— koshertoday.com

I

admit it! I'm addicted to kosher cookbooks
and I love collecting them. So, here's a fun
new one, written by a caterer, "the leading
lady of kosher cooking and catering in
Britain," Carole Sobell.
Chapters
include appetiz-
ers, soups and
starters, pasta and
risottos, salads,
dips, sauces and
dressings, fish,
meat and poultry,
desserts, ice cream
and sorbets, petit
fours and enter-
taining.
Before you
even begin to
scan the 163
recipes from
many foreign
countries as well
t totweropordri opprooth to one of
as Jewish
Ow world's classic rookery shies
favorites, the
mouth-watering
color photographs
will grab you. True, your finished dish may not
look quite like the photograph, but the care and
skill and details of the author will clearly motivate
you to try.
One has to be careful that the book jacket copy
does not mislead you when it refers to the book as
"kosher style" while its title calls it "kosher" and
the preface makes it clear that the author owns a
kosher catering company.
So what would you like to serve your company
next time that will wow them? Try gravlax with dill
blinis (translated, this is dry-cured salmon made
into a type of mold without the gelatin, served
with blintzes.) Various types of sushi, Thai satay
and spring rolls are also presented in Appetizers.
In Entrees, one can try sea bass and salmon

KOSHER COOKBOOKS on page 92

t

1/24
2003

91

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