This time of year is always busy, and the end of every day brings the inevitable question: “What’s for dinner?”
Professional chef Jeff Nathan answers with his vast experience and knowledge in his cookbook “Family Suppers.” A comprehensive volume comprised of 125 simple, kosher recipes, it provides inspiration and ideas for casual and flavorful family meals every night of the week. It’s bound to become a new classic cookbook in kosher kitchens.
A few Jewish classics like taiglach and cholent are included, but most of the recipes are general American fare with global twists, such as “Tilapia Teriyaki with Stir-Fried Asian Vegetables” and “Havarti Quesadillas with Arugula and Tomato-Cilantro Salsa.”
Straight from their kitchen to yours, “Family Suppers” delivers the Nathan family’s favorite weeknight recipes as well as tips and advice on how to get the entire family involved in the cooking process. From soups to salads to vegetable main courses, side dishes and desserts, every course is covered.
Penne with Roasted Lamb Sauce | (Makes enough sauce for two meals)
2 lbs. lamb stew meat, cut into 1-inch chunks
1 28-oz. can crushed tomatoes
2 medium onions, halved lengthwise and thinly sliced into half-moons
1 1/2 cups water
1 cup dry white wine
6 garlic cloves, chopped
2 3-inch cinnamon sticks
1 tsp. dried oregano
1 tsp. kosher salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
1 lb. dried penne
Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly oil the inside of a small roasting pan, about 15-by-10 inches.
Combine the lamb, tomatoes, onions, water, wine, garlic, cinnamon sticks, oregano, salt and pepper in the roasting pan. Cover tightly. Bake until the lamb is tender, about 2 hours 15 minutes.
Remove from oven. Discard the cinnamon sticks. Skim any fat off the surface of the sauce. Stir well with a wooden spoon, allowing the lamb to break up into small pieces. Taste and adjust the seasoning with salt and pepper. Transfer half of the sauce to a covered container, cool completely, and freeze for another meal. (The sauce can be frozen for up to 3 months.)
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne and cook until al dente, about 9 minutes. Drain the pasta well and return it to the pot.
Add the remaining sauce to the pasta and stir well. Serve hot.
The Nathan’s House Salad | Serves 4
Balsamic-Walnut Vinaigrette:
1/4 cup balsamic vinegar
1 Tbs. honey
1/2 tsp kosher salt
1/2 cup extra-virgin olive oil
1/4 cup walnut oil
Freshly ground black pepper to taste
Salad:
8 oz. mixed baby greens
1 cup cherry tomatoes
1/2 seedless English cucumber, thinly sliced
To make the vinaigrette, whisk the vinegar, honey and salt in a medium bowl. Gradually whisk in the olive and walnut oils. Season to taste with pepper.
Mix the greens, cherry tomatoes and cucumber in a large bowl. Add the vinaigrette and toss well. Serve immediately.
Rebecca Ets-Hokin is a Bay Area cooking teacher and food professional. Her columns alternate with those of Louise Fiszer. Questions and recipe ideas can be sent to j. or to [email protected].
“Jeff Nathan’s Family Suppers: More Than 125 Simple Kosher Recipes” by Jeff Nathan (240 pages, Clarkson Potter/Publishers, $32.95).