One of my favorite new cookbooks is “Chef’s Confidential” Secret techniques and signature recipes made kosher. Published in 2008 by EMUNAH, this cookbook encompasses the recipes of famous chefs and caterers from across the country.
Not only are the recipes innovative and creative, the inviting photos wet my taste buds and excite my imagination. Yum!
The Chocolate Bobka is the best I have ever had although I was only able to grab a small taste because my kids devoured each bobka as soon as I brought it out.
I also like the texture and color combination in the Pear, Curried Cashews and Dried Cranberry Salad. Not to mention the taste!
The Flanken Mushroom Barley Soup is right up my alley and perfect for a winter’s night and I can’t wait to try the Braided Bread Filled with Pesto, Dried Tomatoes, Cheese and Olives.
This cookbook is a pleasure to look at and a pleasure to cook from. The recipes are clear and the results more than delicious.
Best of all, the proceeds go to tzedaka, supporting the work EMUNAH in Eretz Yisrael. Click through and purchase your copy today. You can thank me later!
Yield: 4 Bobka Loaves
7 cups all purpose flour plus 1 additional cup, if necessary
6 (1/4-ounce) packages or 4 ½ tablespoons instant yeast
¾ cup granulated sugar
1 tablespoon vanilla sugar or 1 (0.35 ounce) package
1 ½ cups margarine, melted
1 ¾ cups warm water
2 large eggs
2 teaspoons salt
1 cup margarine, melted
1 (4.1-ounce) box instant chocolate pudding
1 large egg
½ cup water
2 cups granulated sugar
1 cup cocoa
½ stick margarine
1 cup all purpose flour
¾ cup granulated sugar
In a large bowl, combine flour, yeast, sugar, vanilla sugar, margarine, water, eggs, egg yolks and salt. Turn out on floured board and knead 5 minutes, adding up to 1 cup of flour if necessary. Allow to rise in a large bowl covered with plastic wrap for 1 ½ hours.
Meanwhile, prepare filling by combining margarine, chocolate pudding, egg, water, sugar and cocoa in a bowl. Set aside.
To make crumb topping, in a small bowl, crumble margarine with flour and sugar using fingertips.
Spray 4 (10-inch) loaf pans with non-stick cooking spray. Divide dough into 8 pieces. Using a rolling pin, roll each piece into a 1/8-inch thick rectangle, the length of the loaf pan. Spread one-eight of filling onto each rectangle, within 1 inch of the borders. Roll from long side like a jelly roll. Twist 2 rolls around each other and place a twist in each pan. Using all the crumbs, sprinkle one-fourth of crumbs on top of each bobka. Preheat oven to 350 degrees. Allow to rise 30 minutes, then bake 30 minutes. When cool enough to handle, remove from pans and allow to cool on a cooling rack. Slice when cool.
To plate: Serve sliced on a rectangular platter
Note: Although this recipe uses a lot of margarine, notice that it does yield 4 bobkas. The bobkas freeze well when properly wrapped
Instant yeast, also called rapid-rise, is easy to use. It differs from active-dry yeast in that it does not need to be proofed (mixed with warm water and sugar resulting in a foamy liquid) and can be added directly to dry ingredients.
To purchase Chef’s Confidential please visit this link It is onsale for $30 for Gourmet Kosher Cooking readers.