Want to tackle some delicious Kosher comfort food recipes in the kitchen? "Kool Kosher Kitchen" is the passion project of Dr. Dolly, who combines her intense devotion for writing with her vast knowledge of cultural and global recipes.
The book draws recipes "from the four corners of the world," presenting international fusion cuisine the Kosher way, substituting some unhealthy ingredients for healthier and lighter options.
Dr. Dolly says, “Cook Indian, Italian, Chinese and Japanese, or cook traditional Jewish; make it vegetarian, pescatarian, or vegan, be festive and nutritious, always easy to make and delicious, for holiday and every day, but above all, have fun in your kitchen and make it your oasis and a fun place to be.”
She draws inspiration from her Russian heritage, which combines great recipes and fascinating stories based on personal experiences, incredibly deep research, and historical legends.
“Food is comfort. For me, it’s not eating that provides comfort, but cooking, planning, experimenting, and even reading about food. My grandmother, who had all the skills of a great educational psychologist, managed to make household chores not a burden for us kids, but rather a reward for good behavior,” she added.
Here's a sneak peek recipe at Dr. Dolly's SWEET & HEALTHY PULL-APART CHALLAH:
WHAT YOU NEED:
- 1 1/2 cups soy milk
- 2 eggs and 1 more egg for glazing
- 2 tablespoons olive oil
- 4 tablespoons agave nectar
- 2 cups whole wheat flour
- 1 3/4 cup spelt flour and 1/4 cup more to flour board and knife
- Optional 1/4 cup raisins or 1/4 cup chocolate chips
- 2 teaspoons active dry yeast
- Pinch of salt
- Optional sesame or poppy seeds
WHAT TO DO:
- Pour wet ingredients into bread machine bowl first in this order: soy milk, eggs, olive oil, agave.
- Sift flour and mix both kinds together. Carefully pour flour on t op of liquids making sure it spreads evenly.
- Add raisins or chocolate chips at this point.
- Make a well in the center and add yeast.
- Add salt making sure it doesn’t touch yeast.
- Set bread machine on DOUGH.
- When ready, remove dough onto floured board. Add ei ther water or flour and re - knead, if needed.
- Take out challah with a Brocho .
- Rub knife with flour and divide dough into two halves. Divide each half into seven pieces. Roll each piece into a ball.
- Oil two round baking pans. Place central roll first, then surround it with 6 remaining rolls.
- Whisk remaining egg with a few drops of water, use a brush to glaze.
- Sprinkle sesame or poppy seeds and place baking pans in a warm place. Let rise for about an hour or until double in size.
- Preheat oven to 350 F , bake f or 40 – 45 minutes, or until golden and crusty.
- Remove and let cool completely before taking out of the pan.
Find the book at: (www.amazon.com/Dolly-Aizenman/e/B0789FDS7W).