It’s not very often one gets to interview a “celebrity chef” who is also a friend and often times works with me on multiple charity committees within the Jewish community.
This week, I will feature the brand new cookbook by Naomi Nachman, the latest in the series of “Perfect” books.
Perfect Flavors has over 130 delicious and creative kosher recipes with tips and variations. Eye-popping photos by renown food photographer Miriam Pascal accompany every recipe. Naomi also provides information on kitchen essentials, and herb and spice.
Whether you’re looking for elegant and sophisticated cuisine or a quick and wholesome meal, you’ll find what you need among these delicious and doable recipes.
All my recipes use fresh, simple and delicious combinations of ingredients that you can get all year long and create interesting meal choices. With Perfect Flavors I invite you, through my recipes, into my home, to pull up a chair at our table, and enjoy.
meat — yields 8 servings — freezer friendly
Thanksgiving has always had a special meaning to me. I came to America on Thanksgiving and met my husband exactly a year later on Thanksgiving. This recipe is a twist on a turducken, which is a deboned chicken stuffed into a deboned duck, stuffed into a deboned turkey, with layers of stuffing between each bird. This is a dark meat chicken capon stuffed with turkey and wrapped in duck fry. It’s a whole new take on turkey
2 Tablespoons canola oil
1 small onion diced
2 cloves garlic minced
1 cup frozen spinach thawed and squeezed dry
1 cup (tightly packed) cubes day-old challah or bread
1-pound ground turkey
1 teaspoon kosher salt
½ teaspoon dried thyme
1 teaspoon chili powder
1 Tablespoon pure maple syrup
8 chicken capons (dark meat chicken cutlets)
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon onion powder
3 (3-ounce) packages duck fry or pastrami
2 Tablespoons pure maple syrup
1 Tablespoon balsamic vinegar
4. Prepare the stuffing: Heat oil over medium heat in a large frying pan. Add onion; sauté, stirring occasionally, until translucent, 5-7 minutes.
5. Add garlic and spinach; cook for an additional 5 minutes. Add bread cubes; cook for 1-2 minutes. Remove from heat.
6. Add turkey, salt, thyme, chili powder, and maple syrup to the spinach mixture. Stir until combined.
7. Assemble the capons: Preheat oven to 350°F.
8. Place about ¼ cup turkey stuffing onto the center of each capon; then roll up. Place capons seam-side down in a large baking pan. (Do not overcrowd the pan; use 2 pans if necessary.)
9. Sprinkle salt, paprika, and onion powder over the tops of the capons, then drape duck fry over each one.
10. Combine maple syrup and balsamic vinegar; brush mixture over the top of each capon, reserving some of the mixture for Step 8.
11. Cover tightly; bake for 1 hour. Uncover, brush again with maple syrup mixture, and bake for an additional 10 minutes, uncovered. Slice and serve.
Growing up in Australia and watching her mother and grandmother prepare amazing meals, Naomi developed her love of innovative cooking. In 2004, she started her own kosher personal chef business, The Aussie Gourmet. Sharing her enthusiasm for creative recipes, Naomi gives cooking demonstrations across the globe and produces kosher cooking competitions across North America, igniting excitement in the participants. Naomi has been the past recipient of the Cutting Edge Award, presented by her peers at a dinner for members of the kosher media industry.
Naomi hosts a weekly show, Table for Two with Naomi Nachman, on the Nachum Segal Network. The program covers all food-related topics, and in addition, she covers food and travel trends in a monthly magazine column for Mishpacha Magazine. As a contributing editor for The Jewish Home newspaper, her articles and recipes are published weekly across the country. Naomi is also a recipe developer and brand ambassador for several major food companies, representing them across several media platforms.
She has been a guest host on the QVC TV network and has appeared on Home & Family on The Hallmark Channel, Great Day Washington on WUSA Channel 9, and CBS Sunday Morning News. Naomi is also the host of Sunny Side Up on Kosher.com.
Both Perfect Flavors and Perfect for Pesach can be bought directly here:
A Gluten Free Butternut Squash Pie
It’s no secret that I use many Pereg products. Many of my non-Jewish followers contact me for more recipes using their spices and gluten free flours. Here is an idea to add to any menu, even serve with Naomi’s recipe above:
Pereg Natural Foods Gluten Free Butternut Squash Pie
2 – 20 oz. boxes of frozen squash
1 stick melted butter or margarine
1 cup sugar
4 beaten eggs
1/2 cup non-dairy creamer such as Coffee Rich
½ cup Pereg Gluten Free Almond Flour & ½ cup Pereg Gluten Free Coconut Flour
2 unbaked 9″ pie shells –
Directions: Mix all the ingredients together using an electric mixer. Pour into pie shells (there will be enough to fill two pie shells); Sprinkle with Pereg Natural Foods cinnamon and bake at 350 degrees for one hour. Recipe courtesy of Pereg Natural Foods.
My Find Of The Week
During the season of endless parties, constant end-of-the-year meetings and temptations to cheat on diets with seasonal sweets, one might like to end each night like I do, some guided meditation and a caffeine and gluten free tea. Celestial Seasonings has three flavors out this holiday season. They are; Candy Cane Lane, Gingerbread Spice and Sugar Cookie Sleigh Ride. Better yet, I found them on sale for $2.50 a box at Whole Foods.
Try them alone, or add them to favorite recipes for a new twist, like an toddy.
For all your recipe, restaurant and table decor needs, contact me at firstname.lastname@example.org
A preview of next week…..winning at the Buffet Table and more