Zahav - The Gold Standard in Cookbooks

Welcome back, EAF fans! We recently reviewed Zahav, by Michael Solomonov. When I was initially given this book I thought, oh man, I know nothing about Isreali cooking but I bet it's full of legumes and it'll be really hard to give it an allergy makeover. Thoughts of chickpea-free hummus danced sadly in my head. But then I opened it and began flipping through. There were so many possibilities, so much colour, so much STORYTELLING. I wanted to create all of it, and surprisingly much of it was already suited to my allergies. At that point I knew this book was special and that this review was going to be a lot of fun.

Madiha (right) was the guest cook working with Joella (left) and myself (behind camera) on this review. We made green tahina, Moroccan carrot salad, roasted okra, and shakshuka. So let's dive in...

Green Tehina
There's a whole section of the book devoted to this magical dip made of sesame seeds, olive oil, garlic, and other seasonings. Recipes for several variations are provided and he enforces how central this is to Israeli cuisine and many other recipes in the book. So I felt that in order to do the book justice we had to test it out. Otherwise Micheal would be sitting at his computer, reading this review, and thinking umm, did they not get it? 

The recipe didn't have to be changed to suit my allergies so that was an unexpected score. 9 times out of 10 everyone's favorite cultural dishes are comprised of ingredients that I'm deathly allergic to. So how nice to be able to just enjoy something as it was intended to be. 

I made the green tehina ahead of time for snacking while we cooked and served it with green and wax string beans and spicy radishes. I'm sure Michael Solomonov intended for it to be eaten with fresh seasonal veggies from a local farm but here's our little secret... We realized that it tastes frigging amazing with potato chips. Honestly, make a big bowl of it, get a bag of chips, and go to town. Either that or put out enough veggies to feed your guests so they don't go roaming through your cupboards. You know, whatever.

Moroccan Carrot Salad

Nothing about this recipe had to be changed either! We steamed carrots and tossed them in a dressing made from the boiled down carrot water reduced with orange juice, olive oil, lemon juice, cilantro, and spices. I like to have an abundance of veggies with my meal and this was a great dish that I will definitely make again. A little sweet, very flavorful, and with a fresh hint of cilantro. It was easy to prepare and can be made ahead of time. 

Everyone's hair game was on point.

Everyone's hair game was on point.

I popped onto the set to help whisk up some carrot water!

I popped onto the set to help whisk up some carrot water!

 Roasted Okra

And can you believe it, a third recipe that didn't have to be changed? This book is seriously awesome. And it's not a boring run-of-the-mill allergy-friendly recipe like chicken and salad either. For this dish we roasted a pan of okra until they were deep brown and crispy, then tossed with fresh tomato sauce, olive oil, lime, and cilantro. I often get pushback when I make okra for others because people tend to think of it as slimy and stringy. But I always tell them they obviously don't know how to cook it. Okra is rich and creamy inside and firm on the outside when roasted. The tomato sauce is tangy and sweet while cilantro and lemon add complexity. 

 Shakshuka
If you want to hear me stumble and mumble, just ask me to say shakshuka. We were all excited for the shakshuka because we came to realize that all our cultures (Pakistani, Indian, and Italian) have a version of eggs poached in tomato sauce. Very often when I was growing up my dad would make what we referred to as a farmer's meal. He would stir fry chopped zucchini and potatoes, add fresh herbs from the backyard, top it off with our homemade tomato sauce, and then drop in eggs at the last minute to poach. It's a dish I make all the time and one that's really close to my heart.

This version was fantastic and the flavorings were different than the ones I typically use. Instead of basil and rosemary this recipe called for paprika, cumin, coriander, and lime. I liked the change of pace and it felt like a totally new dish while still reminding me of home. 

What we loved about this book
There was so much storytelling. We loved that as a reader you could feel his passion for Israeli cuisine and got a sense of his personality (I'm looking at you, page 283) and personal story. This isn't just a collection of recipes; it's an experience. There is so much to take in from the recipes, ample photographs, and great double-page spreads, to the cultural and social info on nearly every page. 
The next item on my list to make is challah!

You can pick up your hardcover copy of Zahav here for $35 (regular price is $50)

Another successful review by your EAF team. Cheers!

(La)Forest Feast

Read our food allergy custom-fitting of the Forest Feast cookbook. We're cooking up 3 recipes without the use of common allergens.

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Hot Thai Kitchen: Flavor Galore

This past weekend Rya and I tested out a new cookbook called Hot Thai Kitchen, written by Pailin “Pai” Chongchitnant, a blogger, Youtuber, and TV personality whose brand goes by the same name.

The book is both recipes and cultural study, teaching readers how to eat like the Thai, what to drink, what utensils to use, what types of dishes a meal is composed of. She lays out the categories: stir fry, soups, curries, salads, vegetarian and vegan, dips and sauces, and desserts. Rya and I were both struck by how different Thai desserts are from North American ones. Soup for dessert? Sounds unusual but looks delicious. We did feel that the recipe portion started a little late into the book. We would have liked more recipes plus all the information to start with. Pai includes a great section on allergies and Thai food. Most North American Thai restaurants are known for serving pad Thai and using an abundance of peanuts. She points out that this isn't "true" Thai cooking and not all dishes contain nuts. She also lists substitutes, for example, using sesame or sunflower seeds in place of peanuts when cooking at home. We both liked how she suggested the reader seek out a replacement. Think about what function the ingredient serves in the dish and then brainstorm an ingredient with similar properties (is it crunchy, liquid, sweet, etc.). Giving mention to a current, growing, dietary restriction made the book feel more modern and accommodating to those of us who have always felt they had to steer clear of this cuisine.

There were quite a few interesting spices, herbs, and flavorings used in many of the recipes, especially the curries. For example, galangal, finger root, and tamarind juice. These aren't flavors either of us use in our everyday cooking. Pai includes a chart to organize the category and function of each main ingredient. The dishes we chose used green onion, cilantro, mint, and lemongrass as main flavorings.

I have to thank Pai for introducing me to toasted rice powder. I cannot believe I had never made it before. We wanted to put it on everything! The taste and texture add so much to a dish. I'm already imagining how I can incorporate it into a chocolate dessert, or how I can blend it with coconut milk to make "ice cream" and then sprinkle more on top. You really must try it. I made about 6 tbsp of it and it was nearly finished by the end of the meal. Considering it was supposed to be a garnish I would say that's pretty impressive.

(From left to right: uncooked sticky rice, toasted rice, toasted rice powder, cooked sticky rice)

We soundtracked the night with some deep house music...

And then we got to cooking.

The recipes were selected based on our dietary restrictions (no dairy, nuts, peanuts, legumes, shellfish, sugar, or caffeine), the ingredients that were readily available, and what looked most amazing in the photos (because everything looked pretty kickass to us). We didn't make one item from each of the categories she talked about in the introduction, but we did choose a salad and a stir fry and served with sticky rice.

Grilled Beef "Waterfall" Salad

We made a couple amendments to the recipe, using honey instead of sugar, eliminating white pepper and black soy sauce which I strangely couldn't find in store, and leaving out the fish sauce to suit our allergies. I have a charcoal BBQ so we were able to get a great sear on the outside of the beef with that rich charcoal flavor.

This recipe was very simple to make and the beef could easily be marinated the day prior to enhance its flavor and save time before dinner. The dish was full of mint and cilantro, and crunchy from the shallots and rice powder. It was richly flavorful and abundant in portion. My boyfriend joined us for dinner (and did the barbecuing) and we still had a lot leftover.

Mixed Mushroom and Mint Salad

It was around the time that we finished chopping the herbs for the second dish that we realized we had chosen 2 recipes that were nearly identical in composition and flavor base, except one was made with mushrooms and one with beef. Oh well, we love mint and cilantro! And we sure ate a lot of it.

The flavors of lime and lemongrass came through more clearly in the mushroom dish, and the textures complimented each other well to make each bite meaty and crunchy. Beef and mushroom go really well together and these two dishes surely did as well.

Our bountiful meal, ready to consume with a cold beer in hand.

The next recipe from this book that I'm keen to try is the holy basil chicken fried rice with fried egg, and the fried plantains for dessert.

Rya and I felt that this book is ideal for anyone who is planning a trip to Thailand, interested in Thai culture, or wants to learn Thai cuisine. As a number of the ingredients were unfortunately difficult for us to find I would say it's maybe not ideal for everyday cooking unless you have a good Asian grocery store near you. The recipes require a moderate level of culinary skill so we would recommend it to the more seasoned home cook over a beginner.

The photos are tantalizing and rich in color and texture. Every dish looked delicious and the food in real life actually looks like it does in the photos. Shots of Thai markets, spice baskets, and closeups of chili's and other ingredients will make you fall in love with this cuisine. The tribute to her family in the intro made me feel a sense of homeliness about the food and enforced the feeling of food being deeply rooted in her culture and upbringing.

Our overall rating is 7 stars. Go buy your copy today

Another cookbook test success! 

Sugar-Free Baking With Rya

 

Over the weekend I invited my good pal Rya into my kitchen to bake some sugar and allergen-free sweets. We flipped through the books above and selected a couple recipes that sounded delicious.

We used a few specialty products that can be found at any Whole Foods, specialty/health food store, and even at some run of the mill grocery stores
- Enjoy Life flour blend
- Date Lady pure date syrup
- Let's Do Organic coconut flakes
- Earth Balance Organic Whipped Buttery Spread

We began with a very simple recipe from I Quit Sugar.

Coconut Chips: free from dairy, nuts, peanuts, soy, egg, sugar, gluten
First we toasted a good helping (about 1.5 cups) of coconut flakes for around 5 minutes on medium heat and seasoned with a sprinkle of salt and cinnamon.

Then we put them in a bowl...


...and ate them. How wonderfully easy? They were an awesome finger food that went well with the cinnamon pumpkin seeds I had out as well

There are so many recipes in this book that we wanted to make, especially a coconut cream that I know Rya is eager to try out. We really liked that the author used a lot of crossover ingredients so that you won't be stuck with a specialty ingredient that you'll never use again.

Next we moved on to The Joy of Gluten-Free, Sugar-Free Baking. From this book we made a batch of jam thumbprint cookies and substituted the flour mix the recipe called for with Enjoy Life gluten and allergen-free flour. We also made our own jam and used The Date Lady pure date syrup instead of sugar. 10 points for us!

These cookies are free from: gluten, dairy, nuts, peanuts, and sugar

Rya cracked a few eggs into a large mixing bowl

Then she added melted Earth Balance and whisked well

After mixing in the dry ingredients she picked up 1 tbsp dollops of dough and rolled each one into a ball

Then she laid them out on a baking sheet lined with parchment paper and punched a well in the centre with her finger

We had prepared some jam ahead of time by simmering 2 peeled, cored, and diced pears with about 1/2 cup of frozen blueberries and 1 tbsp of date syrup for 40 minutes. Then we blended it in my handy Magic Bullet before spooning into the dough wells

After placing for the trays in a preheated 350F oven for 8 minutes, then changing racks and baking for another 8 minutes....

We had these amazing cookies! They would go really well with a cup of herbal tea or decaf coffee (Rya has been caffeine-free for some time now).

I highly recommend you pick up one or both of these books! If you have cookbook suggestions or recipes you'd like me to review, please let me know in the comments section or by email or social media.

Lick Your Plate, a "Lip-Smackin'" New Book

Our pal Rya cooked up a few recipes from Lick Your Plate, a wonderful new cookbook from the producers of Bite Me Creative

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