As both an accomplished chef and busy mother of three, Carolyn Tanner-Cohen, owner of Delicious Dish Cooking School, incorporates her passion for family home cooking with healthy, whole foods, along with nutritionally balanced cuisine.
Founded by Tanner-Cohen in 2002, Delicious Dish Cooking School offers lessons at her kitchen studio, and hosts private groups and one-on-one in-home culinary lessons.
Delicious Dish integrates both kosher and gluten-free options, and presents recipes and menu ideas for celebrating Jewish holidays.
“”My maternal grandmother – who is 93 – and all the women in my family are superb cooks. Each Passover, there would be a competition, for the best honey cake, best Passover nut cake and best Passover gefilte fish,” said Tanner-Cohen.
Delicious Dish shares its favourite Kosher-for-Passover recipes with The CJN
MIXED BEETS WITH MAROR VINAIGRETTE AND CHOPPED PISTACHIOS
1 bunch yellow beets
1 bunch red beets
1 heaping tbsp. chopped fresh flat leaf parsley
1 heaping tbsp. chopped fresh mint
1 heaping tbsp. chopped fresh chives
1/4 cup shelled pistachio nuts (roasted optional) coarsely chopped
small piece fresh horseradish, peeled
cracked black pepper
coarse sea salt for sprinkling
1 tbsp. prepared white horseradish
1 clove garlic, minced
2 tbsp. finely chopped shallots
1 tbsp. honey
2 tbsp. white wine vinegar
4 tbsp. extra virgin olive oil
Remove beets from the greens. Place unpeeled beets in a pot covered in cold water (cook the two different colour beets separately), bring to a boil, reduce the heat to a simmer and cook covered until the beets are fork tender. This can take 35-40 minutes. When cool enough to handle, peel (the skins will slip off). Cut each beet in half and then cut into 1/2-in. wedges. Set aside, keeping colours separately.
Make the dressing by combining the horseradish, garlic, shallots, honey, vinegar and olive oil. Can be done by hand, or in a blender or mini food processor. Set aside. This step can be done several days ahead.)
Keeping the beets in separate bowls, toss with a few tbsp. of dressing.
Assemble the salad on the platter. Arrange both colour dressed beets on platter, sprinkle with herbs (parsley, mint and chives), sprinkle the pistachios around. Using a vegetable peeler, shave some fresh horseradish and then cut into think strips. Sprinkle fresh horseradish pieces on the salad. Spoon more dressing over and around the salad, sprinkle freshly ground pepper and coarse sea salt.
CAULIFLOWER, SWISS CHARD AND QUINOA PILLOWY POPOVERS
2 tbsp. olive oil
2 leeks, white and light green parts only, diced small
2 cloves garlic, minced
5 cups chopped Swiss chard (small chop), leaves only
1 small cauliflower, florets only
1/4 cup milk (if dairy meal), 1/4 cup almond milk, or cauliflower cooking water
6 egg whites, room temperature
1 egg yolk, room temperature
1/2 cup uncooked quinoa
1/4 tsp. dried dill or 1 tbsp. finely chopped fresh dill
1/4 cup finely chopped chives
1/2 tsp. kosher salt, plus a little more here and there while cooking veggies
pinch of white pepper.
Grease a 24 cup muffin tin. Preheat oven to 375.
Heat a large saute pan over medium-low, add olive oil. Add chopped leeks, toss to coat, add a little pinch of kosher salt. Cook for about 5 minutes, tossing frequently until they are very soft but not brown. Add garlic, cook tossing for 30 seconds to 1 minute.
Add Swiss chard, toss to mix with the leek and garlic. Cook for about 5 minutes, until all wilted and soft, tossing frequently. Remove mixture from heat and cool completely.
In the meantime, boil a large pot of water, add cauliflower florets, cook for 10 minutes or until the florets are tender to a fork. Drain and allow to cool completely.
In the bowl of a food processor, puree the cauliflower with the milk. Add the egg yolk, puree. Scrape down the sides several times and puree again, so that the mixture is completely uniform. Transfer to large bowl.
ROASTED TURKEY BREAST WITH PAN GRAVY
1 boneless turkey breast half
1/2 lemon
1/4 cup olive oil
1 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. kosher salt
pepper to taste
3-4 sprigs of fresh thyme, whole or chopped
3-4 sprigs of fresh rosemary, whole or chopped
2-3 chopped shallots, roughly chopped
3-4 stalks of celery, small ones with leaves, roughly chopped
1 head garlic, cloves separated, skins left on
1 cup cherry tomatoes,
2 cups chicken stock or combination of white wine and stock or water
Allow the turkey breast to stand at room temperature for one hour before cooking. Preheat oven to 375.
Prepare turkey inside roaster so that all the spices and herbs fall into the pan.
Remove any strings from turkey and lay it flat. Squeeze and run lemon over turkey (keep the squeezed lemon)
In a small bowl, make a paste with olive oil, paprika, garlic powder, salt and pepper. Rub this mixture over the turkey separating the skin from the meat in order to rub under the skin.
Stuff the herbs under the turkey and some under skin. Place the previously squeezed half lemon under turkey.
Add chopped shallots carrots, celery, garlic cloves and cherry tomatoes to the bottom of the pan.
Add stock to bottom of roasting pan.
Cook for 1 1/4-1 1/2 hours or until meat thermometer reads 160 in the breast. Skin should be golden.
Once cooked, remove turkey from oven, remove from pan and onto cutting board, and let it rest, tented.
Separate vegetables from pan drippings and reserve. Slice turkey crosswise on an angle. Serve on platter with vegetables around slices and jus on the side.