Cookbook has ‘simple ingredients, spectacular results,’ co-author says

'The Silver Platter' by Daniella Silver and Norene Gilletz

Daniella Silver developed new recipes out of necessity. Two of her three children had food allergies and sensitivities, so she created special dishes to accommodate their dietary needs.

The young mother had compiled so many recipes, she wanted to write a cookbook. “I had a binder full of recipes, but I had no idea how to take what I had to the next level.”

In March 2012, she contacted food columnist and cookbook author Norene Gilletz. “She was so well known among many generations of Jewish cooks,” Silver, 32, said. “I heard that she did consulting, so I gave her a call. I was very nervous.

“But Norene treats everyone so nicely. She said, ‘I’d love to meet you.’ We hit it off right away.”

Indeed, over the next 2-1/2 years the two women collaborated on a new cookbook. The Silver Platter (Art Scroll, 2015), which was launched in May, has become a Canadian bestseller. By the beginning of August, more than 10,000 copies had been sold.

Gilletz said it did not take long for her to agree to help Silver. “She said, ‘Teach me what to do and I’ll do it. I’ll do whatever it takes. I’ll put in 150 per cent.’ It was her passion that got me.”

Silver reminded her of herself when she was a young mother, Gilletz recalled. Her own son, Steven, an asthmatic – he’s now 51 – had food allergies. “I had to be very innovative in the kitchen.”

She noticed Silver’s culinary skills from the onset. “Daniella knew how to make beautiful things with simple ingredients.

“Simple ingredients. Spectacular results!”

However, Gilletz pointed out that her new protégé needed to learn how to write up a recipe so that other people could follow the instructions and reproduce the dish.

They agreed to meet twice a week and work through all the recipes. A year later, they sent a 75-page proposal to the U.S. publisher ArtScroll, Gilletz said. “We wanted to target the religious community.”

The Silver Platter is Gilletz’s 10th cookbook, and her contribution helped sway the publisher in their favour, Silver said. “I’m a new author. Norene has generations who follow her. People trust her.

“I’m thankful to Norene for the collaboration.”

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Apple cranberry couscous

o 1 1/2 cups Israeli couscous (see note)

o 1/2 green apple, julienned (do not peel)

o 1/2 red apple, julienned (do not peel)

o 1 tbsp. lemon juice (preferably fresh)

o 3/4 cup dried cranberries

Dressing

o 1/4 cup extra virgin olive oil

o 1/4 cup apple cider vinegar

o 2 tbsp. honey or pure maple syrup

o 1 tsp. kosher salt

o freshly ground black pepper

Cook couscous according to package directions. Fluff with a fork; let cool.

In a serving bowl, toss apples with lemon juice. Add couscous and cranberries.

Combine ingredients for dressing in a glass jar; seal tightly, and shake well.

Add dressing to couscous mixture and mix well. Serve chilled or at room temperature. Yields 4-6 servings.

Norene’s Notes: To make this dish gluten-free, use brown rice couscous, quinoa, kasha or a rice blend. Cook according to package directions. Israeli couscous is actually toasted pasta and originated in Israel. It is also known as pearl couscous or maftoul.

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Honey-roasted chicken with squash and onions

o 1 chicken (about 3 lb./1.4 kg), cut into eighths

o 2 onions, cut into chunks

o 4 cups butternut squash chunks

o kosher salt

o freshly ground black pepper

o 1 tsp. sweet paprika

o 1/4 tsp. chili powder (or to taste)

o 3 cloves garlic, minced (about 1½ tsp.)

o 1 tsp. dried tarragon or thyme

o 1/2 cup honey

o 1/2 cup water or chicken broth

Preheat oven to 400. Coat a large roasting pan with nonstick cooking spray. Trim and discard excess fat from chicken pieces. Arrange chicken, skin side up, in prepared pan. Add onions and squash, tucking them between chicken pieces. Sprinkle with salt, pepper, paprika, chili powder, garlic and tarragon. Drizzle with honey and rub it to coat chicken and vegetables on all sides. Add water or broth to baking dish.

Roast, uncovered, for 1 hour and 20 minutes, until glazed and golden. Baste occasionally. If necessary, drizzle in a little additional water. Yields 4 to 6 servings.