Ten weeks ago, one of our past contributors, Liz Rueven, clicked open an e-mail and read an enticing invitation to join three other food bloggers on a fast and furious journey that has resulted in this collaborative cookbook, “4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors.” With over 60 recipes in six sections, this book has plenty to offer traditionalists, vegetarians, vegans and those with gluten-free restrictions. In addition to a wide range of healthy, re-invented and highly original dishes, we break it down with suggested menus so you won’t schvitz a bit when your vegetarian cousin says she’s celebrating this holiday of freedom at your table.
They are promo’ing the launch with a super reduced price of $1.99.
To purchase this EBook go to: http://amzn.to/1erq37Z
Preview a few of the recipes below via Liz Ruven of KosherLikeMe.com:
Dilly Leek Croquettes
Prep Time: 1 hour
Serves 8 (16 croquettes, 2 inches each)
4 medium leeks, dark green tops (1-2 inches) removed and discarded. Clean very well under running water to remove the trapped dirt. Rough chop.
2 medium-large Idaho potatoes, peeled and quartered.
3 eggs (1 set aside)
¼ cup matzah meal
2 Tb. fresh dill, washed, dried and chopped (must be fresh)
salt and pepper to taste
canola oil for frying
Place chopped leeks and potatoes in large pot of water. Fill water to 1 inch over the vegetables. Simmer 35-40 minutes or until fork pierces through potatoes.
Drain vegetables in mesh strainer. When cool enough, use hands to press as much water as possible out of the veggies. Pat dry with paper towels.
Place cooked leeks and potatoes in a large mixing bowl and use an egg masher to smash the veggies.
Beat 2 eggs and add to the mixture. Add matzah meal , salt and pepper and fresh dill.
Heat ¼ inch of oil in large, non-stick pan until hot but not smoking.
Beat last egg. Arrange bowl of mixture and egg near frying pan.
Form 2 inch patties with your hands and flatten slightly. Carefully dip into egg and allow excess to drip back into the egg bowl.
Gently place the patties in frying pan and cook until lightly browned. Flip and cook second side.
Remove from pan and place croquettes on a plate lined with paper towels. Serve hot.
Tip: These tasty croquettes may be served with a squeeze of lemon alongside any chicken, fish or meat dish.
For a dairy meal, consider serving them topped with a dollop of sour cream or plain yogurt.
Prep Ahead Guide: They may be made 1-2 days in advance and re-heated on a foil lined tray in a 350 degree oven.
Freezer Instructions: Flash freeze these tasty croquettes by placing them in a single layer on a foil lined tray on an even surface in the freezer. After 2 hours, place them in a Ziploc bag and seal well. Flash freezing prevents them from sticking to each other, allowing you to remove a few at a time. Re-heat in 350 degree oven on a foil lined tray.
Nutty Chocolate Brownie Bites
Prep Time: 45 minutes- 1 hour
Makes 40 cookies
These fudgy cookies are year-round favorites. They are easy to make and have deep chocolate flavor along with a satisfying nutty crunch. They are always a huge hit when I serve them.
Parchment paper and silver foil
2 ½ cups walnut halves
3 cups confectioner sugar
½ cup plus 3 Tb. unsweetened cocoa powder
¼ tsp. salt
4 egg whites
1 Tb. vanilla extract
Pre-heat oven to 350F.
Line 2 cookie sheets with foil (you will need 3 for baking) and spread the walnut halves in a single layer. Toast in oven for 8-9 minutes, tossing once with tongs. Watch carefully so they don’t burn. Remove and cool.
Chop walnuts to a fine crumble (not powder) in food processor, coffee grinder or Magic Bullet. Set aside.
Line 3 cookie sheets with parchment paper.
In a medium bowl, mix sugar, cocoa and salt. Stir in walnuts and vanilla.
In a separate bowl, whisk egg whites until frothy (they don’t need to be stiff) and add to first bowl.
Mix with fork until dough is moistened. It will feel like thick brownie batter.
Drop batter, using a teaspoon, onto baking sheet in evenly spaced mounds. I use a second teaspoon to pull the batter off the first one.
Bake until top of cookies are lightly cracked and glossy, 15 minutes.
Cool completely before removing from cookie sheet.
Tip: Cookies will spread a bit once they hit the oven. Do not be tempted to make them with a larger spoon. The teaspoon measure is just right.
Prep Ahead Guide: Cookies will last up to one week in a sealed container in a cool location. Best to hide them, though!
Freezer Instructions: Freeze in airtight container or plastic bag for up to 2 weeks.
See more at: http://kosherlikeme.com/recipes/our-ebook-is-published#article-title