Delighted to share the debut release of Dolly Aizenman which is a cookbook – Kool Kosher Kitchen. Many of you may be familiar with Dolly’s blog where she not only shares amazing recipes but the fascinating history attached to them. Dolly published the cookbook in the middle of December, and it is in both print and eBook version.
About the cookbook
From the four corners of the world – international fusion cuisine the kosher way! Cook Indian, cook Italian, cook Chinese and Japanese, or cook traditional Jewish; make it vegetarian, pescatarean, or vegan, make it festive and nutritious, always easy to make and delicious, for holiday and every day, but above all, have fun in your kitchen and make your kitchen a fun place to be!
One of the recipes in the cook book – Kidney Bean Lobio
The word lobio actually means beans, and not necessarily red kidney beans. It is related to Persian loobia, also a spicy bean stew, and Moroccan loubia, a very spicy bean stew. Georgian lobio could be made as a stew or as a soup, and a stew is most often made with dark red kidney beans. You need to soak and cook the beans, and drain off some of the water, but not all. In a deep frying pan or dutch oven, saute those beans with squeezed garlic, chopped walnuts, and chopped fresh cilantro. The more garlic and cilantro you add to it, the more Georgian it will taste. There is also an option to add diced onion and saute it first, but I prefer not to. You can try it, if you like.
Keep stirring occasionally, as it simmers. As the liquid evaporates and the beans are dissolving, add red wine and salt and pepper. You need to keep simmering and stirring, and singing, and sipping good Georgian wine, now available in most American liquor stores, and the beans are done when soft and bursting. Sometimes, people take lobio out when beans become very soft, mash them up together with walnuts, garlic, and cilantro, and then cook it some more with wine and lemon or pomegranate juice. It saves time, but the result is not very different. I prefer it this way, which comes out chunkier.
In my book, it is done when it looks like this, and you can still recognize the beans. It should still have plenty of liquid, and if too much of it evaporates, more wine and lemon juice can always be added. I have never cooked it in a clay pot or a tandoor oven, as I don’t own either one, but this is a pretty fair imitation of an authentic simple lobio.
Garnished with lots of fresh cilantro – Georgians often serve plain fresh cilantro as an appetizer or a side dish on its own – it should be accompanied by Mchadi, plump cornmeal pancakes that you are supposed to dip into spicy lobio sauce. It could be served either hot or cold, or room temperature. Go ahead and start soaking your beans (overnight), and look up Mchadi recipe right here.
- 2 cups cooked dark red kidney beans, 1 cup liquid preserved
- 1/2 cup chopped walnuts
- 4 – 5 garlic cloves, minced
- 1/2 fresh cilantro, coarsely chopped, and more for garnishing
- 1/2 cup sweet or semi-sweet red wine, or more per need
- A dash of lemon juice
- Salt and pepper to taste
- Lightly mist a deep frying pan or dutch oven with oil, transfer cooked beans in preserved liquid to the pan, bring to boil, reduce to simmer.
- Add garlic, walnuts, and chopped cilantro, stir. Keep it simmering, stir often.
- When liquid starts evaporating, add wine.Keep simmering. If too much liquid evaporates, add some more wine and a dash of lemon juice. Season with salt and pepper.
- When beans are soft to bursting but there is still enough liquid for dipping, remove.
- Transfer to a serving dish, garnish with plenty of fresh cilantro.
You can find the history behind this dish if you head over to Dolly’s Kosher Kitchen: https://koolkosherkitchen.wordpress.com/2016/07/01/kidney-bean-lobio/
Print version US only
Head over and buy the book in paperback or Ebook: https://www.amazon.com/Dolly-Aizenman/e/B0789FDS7W
About Dolly Aizenman
It wasn’t easy to keep kosher in communist Russia, where I was born and lived for 27 years, until I was allowed to leave. You couldn’t go to a kosher store and buy anything, from soup to nuts, with a Hecksher (kosher certification), the way it is in the US. Here, chicken is already shechted (slaughtered) for you, and cows conveniently label their own parts as “beef for stew.” As Yakov Smirnov used to say in the eponymous TV sitcom, “What a country!” After teaching for almost 40 years, I am now semi-retired, I love to cook, and I have time on my hands to share recipes and exchange new food ideas.
My recipes are different from traditional American Jewish food in that I literally adapt recipes from “the four corners of the world” to the guidelines of kashruth (Jewish dietary laws). I invite you to explore with me, to experiment, and by all means, to get your kids involved in the magical fun of transforming this-that-and the other into something spectacular to grace your table.
Connect to Dolly Aizenman
It would be fantastic if you could help blast Dolly’s cookbook out into the world. And I am sure that she would love your feedback. Thanks Sally.
If you are a first time author with a book published since November 1st 2017 and you have not been featured here before.. here is the link: https://smorgasbordinvitation.wordpress.com/2018/01/03/smorgasbord-free-book-promotions-first-time-authors/