Perfect for Pesach is perfect! I have been anticipating the arrival of this cookbook for months! When Naomi Nachman told me, a while back, that she was writing a cookbook I was really excited for her. For those of you who don’t know, Naomi is one of the greatest friends that I have made through the kosher food industry. I consider her one of my mentors and I seriously look up to her. I have learned tons of important things about food and the about the kosher food industry from her.
I first met Naomi at Kosherfest about three years ago. After talking for just a few minutes, we instantly become friends. We both have a love of food and cooking so we had tons to talk about. After Kosherfest, Naomi invited me to be on her radio show, “Table for Two” on the Nachum Segal Network. Since then, I have been back on her radio show a bunch of times and every time I have had a blast. If you haven’t listened to her radio show yet check it out Friday mornings on the Nachum Segal Network. I have even been a judge at a live kosher “Chopped” competition Naomi ran at Gourmet Glatt. The nicest part is that our families have become good friends. We enjoy going out for what we call “Bernath and Nachman” dinners at some of the coolest kosher restaurants in the New York and New Jersey area.
Naomi is always looking out for me and I was so excited when she invited me to join her and her amazing photographer, Miriam Pascal, from Overtimecook.com, to join them one day while they shot photos for Naomi’s book. I couldn’t turn down an opportunity to learn from Miriam so my dad drove me all the way to the Long Island the night before. I stayed the night at my other good foodie friend, Melinda Strauss’s house, where I got to see her new kitchen. She also helped me fix some problem with my blog on WordPress. She’s a pro at it because she has been blogging on Kitchen-Tested.com for years. If you haven’t checked out her site, you definitely should.
The day of the photo shoot was a blast. I was literally in prop heaven since Miriam had brought all of her food photography props. I swear it was like there were an entire Home Goods store in Naomi’s dining room. The table was full of all different plates, bowls, utensils, platters, cloths, and more. I was super jealous of her collection. I wanted to take each prop home to use for my own photo shoots. Aside from the props, Miriam had tons of backgrounds for the photos. I was overwhelmed with how many different types there were. I have got to get some of the pieces that she has.
As if the props and photography equipment weren’t good enough, the food was insane. You would have no idea that we were photographing a Pesach cookbook. Usually, Pesach food gets a bad rep but this food was out of this world! One of my favorites was her Quinoa Tabouli. I would have eaten the entire bowl of it. I can’t even explain why but it was just so good. I will surely be making it all the time, not just on Pesach. Also, can we talk about how amazing the pictures are in this book? Miriam is amazinging food photographer!
Using the many recipes year around and not just on Pesach is actually the whole perspective of Naomi’s book. For those of you who didn’t know, Naomi has been a personal chef for years and her big thing every year is Pesach. She is famous for making delicious Pesach food. She is all about creating a regular recipe that just so happens to be Kosher le Pesach. So that is why she called the book “Perfect for Pesach”. This is a beautiful cookbook, full of her regular recipes that are perfect for Pesach and beyond.
Another reason I am so excited about this book is because this is the first time one of my recipes have been published in a cookbook. Yeah, that right! Naomi let me share my Hawaiian Pargiot recipe in her book. It is an adaptation of my Hawaiian Chicken Kebobs that I created for Naomi Gross’s Pesach program. It is just so cool to see my recipe on the page of a real published cookbook. So thank you, Naomi, so much! I can not imagine a better person to have my recipe cookbook debut with.
I am sharing with you the amazing Quinoa Tabouli recipe that I loved, here on the blog. This is one of the recipes that I am sure I will be making all year round. I love quinoa so putting it in tabouli was a genius idea by Naomi, in my opinion. I promise you it takes just as good as it looks! You can get the recipe below:
Also, I will be giving away a copy of the book to one lucky winner. You can enter, here on the blog, by subscribing to my weekly emails. You can also enter on my Instagram. See my giveaway post for the details. The giveaway will b over on Friday, March 31, 2017.
- 1 cup raw quinoa
- 5 plum tomatoes, chopped
- 1 small red onion, finely chopped
- ½ cup fresh parsley leaves, finely chopped
- ½ cup fresh lemon juice, or more, to taste
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon kosher salt, or to taste
- ¼ teaspoon white pepper (optional)
- Cook quinoa according to package directions.
- In a large bowl, stir together cooked quinoa, tomatoes, red onion, and parsley.
- Add lemon juice and olive oil; stir to combine. Season with salt and pepper, to taste.