New MetroWest cookbook gets you cooking
Just in time for the High Holy Day season, Jewish Federation of Greater MetroWest NJ offers its new cookbook, “Greater MetroWest at the Table – Recipes Celebrating the Community of Jewish Federation of Greater MetroWest NJ.”
The hardcover cookbook, in honor of Federation’s centennial celebration, is filled with more than 100 kosher recipes, as well as photos and stories celebrating Jewish life in Greater MetroWest. It is a perfect hostess gift for friends. Who wouldn’t welcome a copy?
This cookbook is more than a collection of kosher recipes; it’s a testament to the diverse flavors and traditions that make the Greater MetroWest community unique. Recipes include favorite holiday specialties and everyday dishes, including dairy free, nut free, gluten free, vegan, and plant-based options.
I had the pleasure of speaking with Leslie Dannin Rosenthal of South Orange, who, along with Debbie Janoff of Short Hills, co-chaired the book project. Ms. Rosenthal and Ms. Janoff also co-edited the book. Ms. Rosenthal, a past Federation president, is very active there, including with women’s philanthropy. Ms. Janoff also is active with Federation’s women’s philanthropy as well as with Israel Bonds, on both the local and national levels.
Leslie loves reading cookbooks and has done so for many years. Just before we talked, she had been looking through the MetroWest cookbook as she planned her Rosh Hashanah menu. She is looking forward to starting off the new year by making several fabulous new dishes she has found in it.
In a recent blog post, she wrote, “I read an interview with a recipe developer recently that struck a real chord with me. The developer said that a good recipe isn’t just a list of ingredients and directions. Rather, the recipe should tell a story with the aim of exciting the reader and drawing them into the recipe.
“I was struck by how much this exemplifies the recipes that make up ‘Greater MetroWest at the Table,’ the new cookbook produced by Jewish Federation of Greater MetroWest NJ in honor of our \centennial celebration. Each recipe is the story of a family, or a synagogue, or an agency, like our Jewish Community Centers and preschools. As you read through the recipes in ‘Greater MetroWest at the Table,’ the voices of grandmothers and granddaughters, the accents of overseas contributors, the get-it-done advice from young families, and the giggles of preschoolers will echo in your head.”
When she was offered the chance to be co-chair of the cookbook project, she was thrilled to accept it. “I love community, and working with Federation just makes sense,” she said. Because of her job as co-editor, she had a head start reading this “collection of joyous memories and voices.” She loved it.
The project was enormous and it involved many community members. The co-editors received more than 300 recipes, and about 300 people volunteered as testers for those recipes. Even Federation staffers jumped on board to help. To ensure fairness, some of the taste tests were blind.
Submissions came from across the MetroWest catchment area — from parents of nursery school students to senior citizens — and even from Israel, including from one of Greater MetroWest’s partner cities, the Druze community of Hurfeish.
As the organizers had anticipated, there were some challenging parts to the task of creating the cookbook. There were many deadlines to meet, and a great deal of work to be done. The co-editors and their helpers, among other tasks, had to read through all the tasters’ comments, select recipes for each category, and coordinate with the fantastic photography crew. With more than 300 amazing submissions, somehow, it all worked. The recipes selected were the ones the team picked with the best reviews.
Putting the book together was a “labor of love for everyone who worked on it,” Leslie said.
To order a copy of “Greater MetroWest at the Table,” go to jfedgmw.org/cookbook
Here are just two of the fantastic recipes you will find in this cookbook. They will both fit nicely into any holiday or every day menu. Enjoy!!
PUMPKIN CHOCOLATE CHIP MUFFINS
Everyone knew and loved the mini chocolate chip pumpkin muffins that my daughter, Courtney, always had for a snack. So, for her bat mitzvah in 2010, I baked 900 muffins and sent everyone home with a takeout container of muffins and the recipe! They’re still a family favorite. *
Jodi Cooperman
* Leslie Dannin Rosenthal added that when Jewish Federation of Greater MetroWest participated in the Rally for Israel in November, Ms. Cooperman baked muffins for everyone on the bus.
Makes 12 nut free dairy muffins.
INGREDIENTS
1/2 cup butter, melted
15 ounces pumpkin purée
2 large eggs
1 2/3 cups flour
1 cup sugar
1 tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups chocolate chips
INSTRUCTIONS
Heat oven to 350°F. Grease mini muffin tin. In a large bowl, mix melted butter and pumpkin purée. Add eggs and mix until incorporated. In a separate bowl, mix flour, sugar, cinnamon, baking soda, baking powder, and salt. Pour flour mixture into pumpkin mixture and mix well. Stir in chocolate chips. Pour muffin batter into prepared muffin tins. Bake for 15 minutes. They’re done when a toothpick inserted comes out clean.
BOLOGNESE SAUCE
Abbi Halpern
Serves 8 · Nut free, gluten free
INGREDIENTS
3 large carrots, peeled and chopped into 1-inch chunks
1 1/2 large onions, roughly chopped
8 celery stalks, roughly chopped
5 tablespoons extra virgin olive oil, divided
Salt and pepper to taste
4 garlic cloves, minced
1 pinch hot pepper flakes (optional)
3 pounds ground beef
6 ounces tomato paste
1 cup dry white wine
2 3/4 cups strained tomatoes
1 cup very hot water
1 tablespoon honey
INSTRUCTIONS
In a food processor, purée carrots, onions, and celery into a coarse paste. In a large pot, heat 4 tablespoons olive oil and add vegetable paste. Season well with salt and pepper. Sauté until all the moisture is gone and bits that begin to stick to the bottom of the pan start to become lightly golden brown. Quickly make a well in the center of your vegetable mixture. Add remaining 1 tablespoon olive oil in well and add garlic into the oil. Add hot pepper flakes, if desired. Let garlic sizzle for 20 seconds, then stir into vegetable mixture. Add ground beef. Mix beef while chopping it into vegetable mixture. Continue to mix and chop until beef is completely browned and all ingredients in pot are completely combined. Add tomato paste and mix until well combined. Continue to cook for 2 minutes. Add white wine and cook for a minute or two.
Add strained tomatoes, very hot water, and honey, and stir to combine. Season with additional salt and pepper to taste. Bring sauce to a boil, then lower heat and simmer for 20 minutes.
Serve on top of your favorite pasta.
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