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Recipies from:

Cooking King forthe


Wishing you a majestic Pesach with these “best of” recipes from the first edition of Cooking for the King. And I have another gift for you: The Queen in the Kitchen 3-day Cooking Guide — more recipes plus tips, charts, ideas and inspiration to help you arrive at your Seder with your crown intact! Absolutely free to my readers on


by Renee Rousso Chernin


MARCH 22, 2018

Forgotten Zucchini~from Cooking for The King

Good as Gold Potatoes

One day, with too many pots on the stove, I forgot to keep my eye on this dish. The result was a dish that met with a resounding agreement that this overcooked oversight was a “keeper”

Here is one of those exceptional recipes in which the prep time is minimum and the payoff maximum. Be sure to use kosher salt, since table salt doesn’t work here.


3 tablespoons olive oil 2 onions, chopped 6 garlic cloves, minced 2 pounds zucchini, sliced into 1/4” thick rounds 2 pounds tomatoes, chopped; or 1 (28 ounce) can diced tomatoes 3/4 teaspoons kosher salt 1/2 teaspoon sugar 1/4 teaspoon pepper

3 pounds small red or white potatoes, cut in to ½” cubes 2 red bell peppers, cut into ½” pieces 1/4 cup vegetable oil 1/2 cup honey 1 tablespoon granulated garlic 2 tablespoons kosher salt 1 teaspoon black pepper

Preperation: 1. In a large skillet with a lid, heat oil over medium heat. Add onions and cook, stirring occasionally, 10 to 15 minutes, until soft. Add garlic and stir one minute. 2. Increase heat to high, add zucchini and tomatoes. Bring to a simmer, cover, reduce heat to low and cook 30 to 40 minutes. Uncover and continue cooking until liquid is almost evaporated, 8 to 12 minutes. Gently stir in salt, sugar and pepper. Makes: 8-10 servings ~ Can make ahead Active time: 15 minutes ~ Cooking time: 1 hour

Preperation: 1. Preheat oven to 375°F. Line a large baking pan with foil and coat with vegetable cooking spray. 2. In a large bowl, combine red peppers, oil, honey, garlic, salt and pepper. Add the potatoes and toss to coat. 3. Place potatoes in a single layer in prepared pan, scrape out any ingredients remaining in the bowl and pour over potatoes. Cover the pan tightly with foil. 4. Bake, covered, for 30 minutes. Remove foil, stir potatoes and continue baking for 30 minutes or until a fork slides in easily and they are golden brown. If potatoes are tender, but not browned, broil for 1 to 2 minutes. Makes: 10-12 servings ~ Can make ahead Active time: 15 minutes ~ Cooking time: 1 hour

B A LT I M O R E J E W I S H H O M E . C O M


Baltimore Jewish Home - 3-22-18  

Baltimore Jewish Home - 3-22-18

Baltimore Jewish Home - 3-22-18  

Baltimore Jewish Home - 3-22-18