Volume 8, Issue 072 - April 12, 2005

Hello Recipe Club,

KOSHER BY DESIGN ENTERTAINS isn't only for cooks who keep kosher. Susie's aim with the book is for the home cook to see kosher food as the type of food they want to be eating - - fresh and delicious. Each of Susie's recipes uses the best ingredients available which are easy to find. Her innovative ideas have come together to create a unique blend of recipes that everyone will love. Here are three more recipes for you to enjoy.

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Flounder over Smashed Chick Peas
Parve

Makes 4 servings

Ingredients:

3 1/2 tablespoons olive oil, divided, plus more for searing fish
1 clove garlic, minced
1 (15.5 ounce) can chick peas, or garbanzo beans, drained and smashed with the back of a fork
salt
freshly ground black pepper
1 sprig fresh rosemary, leaves finely chopped, about 1 teaspoon
1/3 cup water
1 jarred, roasted red pepper half, chopped into 1/4 inch dice
Wondra or all-purpose flour
4 (6 ounce) fillets of flounder, snapper, sole or trout

Preparation:

In a medium pan heat 1 tablespoon olive oil over medium heat. Add the garlic and smashed chick peas. Season with salt and pepper. Cook for 2 minutes.

Add 2 tablespoons olive oil to the pan. Sprinkle in the rosemary. Add the water. Sauté for 3 minutes, stirring the mixture. Add in the red pepper and 1/2 teaspoon black pepper. Add in 1/2 tablespoon more olive oil. Cook for two minutes longer and stir until creamy.

Remove the chick pea mixture and place 1/4 of it into the center of each of the 4 plates.

Heat 2 to 3 tablespoons olive oil in the pan. Dust each fish fillet with Wondra or all-purpose flour, shaking off the excess. Sear for 3 minutes on each side until cooked through.

Lay each fillet over a mound of the smashed chick peas.

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Orange Fennel Salad with Warm Tomato Vinaigrette
Parve

Makes 6 servings

Ingredients:

1 fennel bulb
1 lemon, juiced
1 teaspoon olive oil
1 large tomato, discard seeds and cut into small dice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup orange juice
1/8 cup olive oil
5 ounces mesclun greens with frisée
2 oranges, peeled and segmented, or 2 (11 ounce) cans mandarin oranges, drained
1 medium red onion, cut in half, thinly sliced

Preparation:

Cut the feathery fronds off the fennel bulb (some stores sell the bulb without the fronds) and discard. From the top, where the fronds were, cut paper thin slices of the fennel on the diagonal and keep in a bowl of water mixed with the juice of the lemon to keep fennel from turning color. Set aside.

Prepare the vinaigrette. Heat a small sauté pan over medium heat. Add the teaspoon of olive oil. Add the diced tomato and season with salt and pepper. Sauté for 3 minutes and add the orange juice. Simmer 2 minutes longer to reduce by half. Whisk in the olive oil. Remove from heat. Season with more salt and pepper if needed.

In a large bowl toss the mesclun with the oranges and red onion. Drain the fennel and add into the salad. Dress with vinaigrette.

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Chocolate Peanut Butter Diamonds
Parve or Dairy

If you like those famous peanut butter cups, you will love this grown-up version. Cut them small, they are very rich.

Makes 36 to 40 diamonds

Ingredients:

1 cup (2 sticks) margarine or butter
4 cups confectioner's sugar
1 (18 ounce) jar reduced fat creamy peanut butter
1 1/2 cups graham cracker crumbs
1 cup (2 sticks) margarine or butter
6 ounces chocolate chips (about 1 1/4 cups)

Preparation:

Line a jelly roll pan with parchment paper. Set aside.

In a medium saucepan over low heat, melt the margarine or butter. Remove from heat and add the sugar, peanut butter and graham cracker crumbs. Stir to combine.

Spread into prepared pan. Place a piece of waxed paper or parchment paper over the peanut butter and use a kid-sized rolling pin or your palm to pat evenly into the pan.

In a small saucepan over low heat, melt the margarine and chocolate chips. Stir to combine. Pour over the peanut butter layer. Tilt the pan to spread the chocolate into a thin layer that evenly coats the peanut butter. Try not to manipulate the chocolate too much. Refrigerate 1/2 hour.

Cut into diamond shapes. If your jelly roll pan sides are in the way, use the parchment paper to slide the whole cake out of the pan and onto a flat surface to cut on.

Hold the long side of the cake in front of you, using a warm knife make horizontal cut lines every 1 inch. Starting at the bottom left corner make diagonal cuts every 1 1/2 inches to form diamond shapes.