Never has there been a winter in need of comfort food as this one. The freezing cold, the snowy days, all we need is some warmth in the kitchen and in our tummies. Check out these gourmet comfort food recipes for every night of the week.
Braised Lamb Shanks with Sweet and Savory Caponata served with Toasted Almond and Black Currant Couscous
This is one of my favorite dishes because of the braising technique. The shank, a less desirable and inexpensive cut of the lamb, is slowly tenderized with deep fl avors from the caponata. The vegetables are cooked down very slowly, which allows all of the natural sweetness to be released. When combined with the brininess of the olives and the woodsy flavors of the rosemary, this dish becomes extremely balanced.
I am completely obsessed with all pasta dishes. I love the simplicity that allows bold flavors to be on the forefront. The puree made from roasted butternut squash and leeks can be very rich, but is perfectly balanced with the acid from the lemon. I have made this dish kosher by eliminating the pancetta. however, a good quality sea salt used with roasting the squash can achieve the same sweet and salty result.
Turnips are one of my favorite vegetables, and they are very popular during the winter months. I believe that caramelizing them with light brown sugar is the best way to bring out their sweetness. Roasting the Brussels sprouts is the best way to keep them al dente. Finally, roasting the chestnuts with a high quality olive oil provides the depth of flavor that bacon would provide, and the dish remains kosher!
More comfort found in the original article with recipes for Lemon & Rosemary Grilled Seabass, Warm Cardamom Spiced Pear and Quince Crisp, and Roasted Vegetables.
by Jason Cohen as seen in Joy of Kosher with Jamie Geller Magazine (Late Winter 2014) – Subscribe Now
Jason Cohen graduated from the Johnson & Wales University College of Culinary Arts with degrees in Culinary Arts and Foodservice Management, after receiving a scholarship by placing 5th in a national culinary competition. With a focus on mastering technique, he
has developed an overwhelming respect for ingredients, and has traveled across the country to partake in culinary events. His true passion, however, goes right back to his childhood roots when he watched his grandparents cooking traditional kosher dishes from scratch. While visiting Israel on the Taglit Birthright program, he fell in love with the land, and as his spiritual journey is evolving, has focused on making current gourmet dishes kosher. Jason shares his favorite winter dishes re-created in a kosher style, demonstrating that non-kosher flavors are not necessary to accomplish delicious, simple, yet gourmet results.