My Susie Fishbein books have been with me since the kids were little. They are all marked up—pages doggie-eared and food-stained on recipes I’ve made over and over again through the years: Beef and Broccoli Lo Mien, French Toast Sticks, Breaded Cauliflower, and Carrot Muffins just to name a few.
Now my kids are teenagers, and now Susie’s got a new cookbook, Kosher by Design Brings It Home.
Susie is a world-famous kosher cook and author. She is the definitive voice in kosher cooking, and her books are the go-to resources for home cooks who want delicious, creative and easy-to-make meals.
With her final installment in the Kosher by Design cookbook series, Susie presents fresh and exciting new recipes culled from her 15-year culinary journey. In Kosher by Design Brings It Home Susie shares delicious recipes learned from the great chefs she encountered along her travels to Italy, France, Mexico, Israel, and across North America. Recipes include: Harissa Maple Roasted Parsnips, Chili Delicata Squash with Blueberry Honey, Coconut Lime Pargiyot Skewers, Tuna Ceviche Tostadas and Herbed Halibut & White Beans.
“Moving out of the comfort zone of my New Jersey kitchen has been monumentally influential on my recipe writing,” Susie said. “While travel is truly one of life’s pleasures, and there is a thrill and gratification of seeing the world, there is nothing like the comfort found in bringing it home.”
One of my favorite recipes from the new book is Susie’s Ranchero Soup. It’s a great twist on a classic. The addition of the eggs makes it creamy, and more hearty than your basic tomato soup. Serve it as a heavier first course or a lighter main. I made it this past week with some cheesy cornbread and a big chopped salad. Yum.
Courtesy of Kosher by Design Brings it Home, by Susie Fishbein (with permission from the copyright holders, ArtScroll/Mesorah Publications).
1 tablespoon vegetable oil
1 onion, peeled, cut into 1⁄4-inch dice
4 cloves fresh garlic, finely chopped
1 (28-ounce) can diced tomatoes or whole peeled tomatoes, with their liquid
4 cups chicken stock or vegetable stock
2 large eggs
1⁄2 jalapeño, minced
1 avocado, peeled, pitted, cut into tiny cubes
2 scallions, green part only, thinly sliced on the diagonal
1⁄4 cup loosely packed cilantro leaves, roughly chopped
juice of 1⁄2 lime
additional limes, cut into wedges, for garnish
In a large soup pot, heat the oil over medium heat.
Add the onion; cook until translucent, 5-6 minutes; do not allow it to brown. If it begins to brown, lower the heat. Add the garlic; cook for additional 3-4 minutes, until garlic is shiny.
Add the tomatoes with their liquid. If they are whole, use your hand to squeeze and burst them. Add the stock. Simmer, uncovered, over low heat, for 30 minutes.
In a small bowl, whisk the eggs. Whisk the soup and while whisking, slowly drizzle in the eggs, whisking all the time. Simmer for 4 minutes. Ladle into bowls.
In a small bowl, stir together the jalapeño, avocado, scallions, cilantro, and lime juice.
Top each bowl with a spoonful of this garnish. Serve a lime wedge with each.
All photos courtesy of Kosher by Design Brings it Home, by Susie Fishbein, photos by John Uher and with permission from the copyright holders, ArtScroll/Mesorah Publications.