Home Food The Shabbat Table: Let’s do “launch”

The Shabbat Table: Let’s do “launch”

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Second Helpings Please! by Norene Gilletz was originally published in 1968

The Shabbat Table is the latest CJN column from noted chef and food blogger Norene Gilletz. Click here for last week’s recipes.


Good Shabbos, Shabbat Shalom! Every Shabbat, members in my Facebook group, Norene’s Kitchen!, wish each other Shabbat Shalom from around the globe and share what they’re making for dinner. Here is what I proudly posted Friday morning:

“So who’s making what from Second Helpings Please! for Shabbat? And who’s planning to come to the re-launch on Wednesday, June 14 in Toronto? 49 years and still going strong!! It will be so exciting to see the new edition, the 17th printing of this culinary treasure!!”

Rita Gross of Montreal responded: “Tonight’s supper is Baked Fish in Wine Sauce, page 75, SHP, although I make it with tilapia… delicious!”

Rena Moosa Bernstein of Fort Lauderdale, FL posted: “I still have my first edition lovingly held together with a rubber band. I also have a later version in better shape. Mazel Tov on the re-release.”

Second Helpings, Please!, the bestselling iconic cookbook that launched my culinary career, was first published in 1968. It was a fundraising project of Mount Sinai Chapter Montreal of B’nai B’rith Women, as it was then known.

A post from Norene’s Kitchen! Facebook post. BRUNY NIEVES CORTES‎ PHOTO

Sharing traditional recipes with simple and explicit instructions was the goal. We thought that this project would take a couple of months to complete and we would produce a simple cookbook that would be suitable for young brides. This ‘simple’ project took us 3 1/2 years to complete! It was an instant success and quickly become the ‘go to’ gift for showers and weddings, eventually for young adults moving into their first apartments, and finally for anyone and everyone setting up a kitchen.

Second Helpings Please! features simple recipes for traditional Jewish foods that have been passed down from generation to generation­— it represents the taste of memory.

The latest edition marks the 17th printing of this cookbook. Over 49 years since its inception, it has sold in excess of 175,000 books around the world and raised more than $250,000 for the work of the organization now known as Act To End Violence Against Women.

Another post from Norene’s Kitchen! Facebook group. ROBERTINE NUNES NABARRO PHOTO‎

Lillian Cornfield of Toronto sent me the following heartfelt email: “Mazel Tov on the launch of Second Helpings, my first and favourite cookbook. It was like my bible. I had just lost my mother, gotten married and we were living with my Dad. It enabled me, who had no experience, to feed my dad and new husband without too many disasters.”

Purchase your tickets here for Savour the Flavour, June 14, 2017, held at Shaarei Shomayim, Toronto. You’ll also find information on how to purchase copies of Second Helpings Please!

Take a sneak peek here at such classic recipes as Chicken Soup, Mandel Bread, and Potato Kugel.

Carol Press of Toronto, an Admin for my Facebook group Norene’s Kitchen! wrote:

“The recipes that were included on the Second Helpings website were a great sample of what’s inside. And really, the book is perfect for those “younger” people who want to enjoy all the classic recipes!”

Everyone loves family favourites: Chicken & Rice, Lemon Barbecued Chicken, and Tangy Sweet and Sour Meatballs. They’ll definitely want Second Helpings!

Essek Flaish (below) is a personal favourite. My Baba Mascha (z’l) used to make this for us when we were growing up many years ago in Winnipeg. Many of the members of Norene’s Kitchen! have started to make it for Shabbat, as it comes together quickly and is so completely scrumptious. This classic dish has definitely stood the “taste” of time!

Go here to order cookbooks.


SWEET & SOUR CHUCK (ESSEK FLAISH)

2 stalks celery, diced

3 – 4 onions, diced

2 lb boneless chuck

1/2 cup water

20 oz can tomato juice

2 Tbsp lemon juice

1/4 cup sugar

In the bottom of a roaster or Pyrex casserole, place the celery and half the onions. Add the meat, and cover with remaining onions. Add water, cover and roast at 350 F for 2 hours. Uncover, and add remaining ingredients. Roast uncovered 1/2 hour longer. Delicious!

4 servings


CRISPY HONEY CHICKEN

3 1/2 lb chicken, cut in 8ths

1/4 cup oil

1/2 cup seasoned Ritz-type cracker crumbs

1/2 cup liquid honey

Dip chicken in oil, then in crumbs. Bake at 350 F for 20 minutes. Brush with honey. Bake 30 minutes longer, or until tender.

4 servings

Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of 12 cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, and cookbook editor. Norene lives in Toronto and her motto is “Food that’s good for you should taste good!” For more information, visit her website at www.gourmania.com or email her at goodfood@gourmania.com

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