Friday, November 17, 2017

The Modern Jewish Table: 100 Kosher Recipes from around the Globe

The Modern Jewish Table (Skyhorse Publishing, August 2017) is the new, essential kosher cookbook for every Jewish home, whether you are a reluctant cook or a dedicated balabusta. 

Bringing their fun, upbeat, and infectious brand of energy to the kitchen, self-proclaimed Jewish Princesses Tracey Fine and Georgie Tarn don their high heels and aprons to revamp the kosher kitchen and raise the culinary bar. 

It’s no longer just chopped liver, chicken soup, and matzo bread; instead, learn to make Mock Chopped Liver, Sephardi Saffron Chicken Soup, and Princess Pitta Bread! 

Writing from the point of view of the average home cook, the Jewish Princesses dish out their witty know-how and inspire amateur cooks to create simple and hip recipes, with all the short cuts included. 

Learn to make delightful dishes such as:

·         Street Food Gefilte Fish Bites 
·         Crème Fraiche Vegetable Latkes 
·         Cohen-Tucky Baked Chicken 
·         Princess Pad Thai 
·         Kunafa Middle Eastern Cheese Cake 
·         Cuban Sweet Corn Soufflé, and more!

Complete with stunning photography, outrageous tips, and a dash of chutzpah, The Modern Jewish Table introduces innovative dishes that will soon become Jewish traditions for the future. 

Tracey Fine and Georgie Tarn are the Thelma and Louise of kosher cooking. In 2005, they created their brand, the Jewish Princesses (, to promote Jewish food and lifestyle in the style of Sex in the City meets Desperate Housewives. They have published three books and have appeared in major magazines, websites, and television and radio shows. They live in London, the United Kingdom.

Thursday, November 16, 2017

Vote Christine T for the Fall For Beef Crockpot Contest



Vote for me to win your favorite "People's Choice" recipe!  @northeastbeef #fallforbeef

Engchik Eats savory beef and provolone crepes with caramelized onions and Sriracha ketchup

For this recipe- I was trying to think out of the box, and I came up with a few of my favorite things- all rolled into one- my Cheesesteak Crepes.

- A package of stew meat or beef cubes

- 1/4 glass of red wine
- 6 sweet onions
- a package of fresh whole mushrooms
- 4 fresh crepes
- olive oil
- butter
- salt, pepper, garlic salt, and onion salt
- bottle of sriracha
- ketchup

After the beef and onions cooked for 5 hours in the Crock Pot, I added freshly sliced mushrooms, and let everything slow cook for another hour.

In my other white crock pot, I caramelized onions for about 12 hours- I used sweet onions sliced up, a dash of olive oil, and a teaspoon of butter, and let those onions create a caramelized flavor to add a sweet heat to this delicious dinner.

When dinner was about ready, I made the crepes then laid out provolone cheese and added the caramelized onions.

Then I added the beef and mushroom mixture.
The beef had shredded to melt-in-your-mouth deliciousness, and the onions were sweet.
The provolone added a sharp kick, and I added garlic salt and a few drops of sriracha to the ketchup for a savory topping.