Quick And Kosher
And delicious and beautiful ...
PRODUCED BY LYNNE KONSTANTIN ( PHOTOGRAPHS BY JERRY ERRICO
Warm Salmon Salad
tablespoons olive oil
pounds salmon fillet, skinned
and cut into bite-sized pieces
red bell pepper, seeded, veins
green, yellow or orange bell
pepper, seeded, veins removed,
cup golden raisins
cup pine nuts
(10-ounce) package baby spinach
cup bottled balsamic
In a 12-inch skillet, heat olive oil over
medium heat. Add salmon, peppers. raisins,
pine nuts and salt. Saute for 7 to 8 minutes,
until salmon is opaque and peppers are ten-
der. Place baby spinach in a salad bowl and
spoon warm salmon mixture over spinach.
Drizzle balsamic dressing over the salad
and serve warm or at room temperature.
Prep: 8 minutes. Cook: 8 minutes. Chill: none.
Yield: 4 servings.
"I knew nothing about cooking before I got married," says Jamie
Geller. "I used the oven for storage." But when she married into a big
family and made the decision to keep a kosher home, Geller says there
was "no avoiding it. I started having to cook."
Her husband knew his way around the kitchen and started walking
Geller through the process. When she became pregnant and was still
working as a television producer in New York City, she decided that
cookbooks were too complicated, too much work. I started coming
up with time-saving modifications."
Her friends enjoyed her recipes and told her she should write a
cookbook. Quick & Kosher: Recipes From The Bride Who Knew Nothing
(Feldheim; 834.99) was the result. Containing more than 160 "fast
Quick & Kosher
Recipes From The Bride Who Knew Nothnt,
and simple, dump and serve recipes" that take less than 15 minutes
to prepare, the book offers 120 gorgeous, full-page photos of dishes
that promise to set mouths watering and make cooks of all levels
eager to get to work.
Geller has evolved from a cooking novice to a food expert of
sorts and now is an internationally syndicated food columnist who
hosts the OU cooking show Simply Kosher. Not forgetting the other
brides out there who know nothing about cooking, Geller included
in Quick & Kosher sections on setting up a kitchen, pantry and
freezer staples and even a Yiddish-English glossary. "It's a true-blue
resource guide," she says.
—Ann Marie Quill
REPRINTED WITH PERMISSION FROM QUICK & KOSHER: RECIPES FROM THE BRIDE WHO KNEW NOTHING BY JAMIE GELLER. PHOTOGRAPHS BY JERRY ERRICO. COPYRIGHT 2007. PUBLISHED BY FELDHEIM.
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