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Kosher Camembert

 


This week’s featured food blog of the week, Kosher Camembert, tugs at the heart strings for me.

Having grown up in a kosher household until I turned 18 and moved away from home, I was accustomed to eating in a very different way than my non-Jewish and non-kosher friends. While my mother is an excellent cook and can whip up a delicious weeknight meal without needing any non-kosher food, there were times when I found myself wondering about food beyond our roasted chicken and potatoes dinner.

Kosher Camembert, written by a woman named Zahavah, is a resource I can only wish to have had at my disposal in my younger years. Mom’s roasted chicken could be dinner tomorrow night, because tonight could be Moroccan Beef with Chickpea Tagine! A Jewish mother not roasting a chicken for dinner? Seemingly unheard of. But it’s 2012, anything is possible!
What I love most about Kosher Camembert is the dialogue that accompanies each recipe. Her recipe for Butternut Squash Soup with Cannellini Beans and Chermoula isn’t just ingredients and directions. Instead, those recipe staples are partnered with Zahavah’s telling of how she prepares for her end of the week cooking. Zahava entertains similarly with her recipes for Spinach Salad with Slow-Roasted Tomatoes and Mushrooms, and Panzanella.

A bonus feeling of nostalgia comes from Kosher Camembert’s recipe for Shakshuka. If you’ve ever been to Israel or had the pleasure of eating this for breakfast (or lunch, or dinner, or anytime during the day at all), you know how rich and delicious this dish is. She mentions in the recipe that there are many variations to Shakshuka. Zahava’s is particularly interesting as she uses Schug, a Yemenite mixture of hot red or green peppers.

Moving on to the main courses of Kosher Camembert, I was intrigued by the Braised Short Ribs with Sour Cherries, a unique twist on a dish that I grew up eating at home. Another very unique recipe can be found in her Pomegranate Chicken, in which the rich and savory chicken gains a hint of sweetness from pomegranate juice. I couldn’t help but fall in love with her Rebbetzin’s Roast and Roast Chicken with Lemon and Thyme, two recipes that I grew up with at home and will always treasure. Also check out the recipe for Salmon en Papillote with Tomatoes and Basil, paired with a side of Cumin-scented Quinoa with Black Rice and Avocado, two fantastic dishes that are incredibly simple and full of flavor.

Kosher Camembert’s desserts are probably the most nostalgic for me, with recipes like Caramelized Honey Cake, Sufganiyot and Bavarian Plum Cake all reminding me of the sweets that I was lucky enough to enjoy during the Jewish holidays.

Kosher Camembert is a fantastic blog full of recipes that are heartwarming and delicious. I hope you enjoy reading it and preparing her fantastic dishes as much as I have! Cheers, and happy cooking!

Have any fantastic food blogs that you read regularly? Let us know about them in the comments section below!

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