Laura Frankel - Jewish Slow Cooker Recipes: 120 Holiday and Everyday Dishes Made Easy

Copyright 2009, 2015 by Laura Frankel. All rights reserved.

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

Cover photo copyright Jim Norton / StockFood

Interior illustration copyright AnnaPoguliaeva / iStock

First trade paperback edition

August, 2015

ISBN-13: 978-1-57284-767-5

The Library of Congress has cataloged the hard cover edition of this book as follows:

Library of Congress Cataloging-in-Publication Data:

Frankel, Laura.

Jewish slow cooker recipes / Laura Frankel.

p. cm.

Includes index.

1. Jewish cookery. 2. Kosher food. 3. Electric cookery, Slow. I. Title.

TX724.F65 2009

641.5676dc22

2009004220

Surrey Books is an imprint of Agate Publishing. Agate books can be purchased in bulk at discount prices. Visit agatepublishing.com for more information.

10 9 8 7 6 5 4 3 2 1 15 16 17 18 19

To

INA LOUISE MEYER

My earliest memories are of you creating amazing food

and of our families sharing wonderful meals.

You are missed by us all.

Contents

T here are always many people behind the scenes making sure that everything is moving along smoothly, checking that everyone is on track and happy. This is true in kitchens as well as in life. The list of those who are near and dear to me and incredibly supportive is long. I could not dare to be as free with my ingredients or my words without all of you. You give me the courage to try and sometimes succeed and sometimes fail. Either way, its all good. LChaim! To Life!

Zachary, Ari, and Jonah: Everything I do is with you three in mind. You are so completely awesome it often makes me speechless. Thank you for your support and patience.

Mom: Thank you for patiently dragging a stool to the kitchen counter to help me create another masterpiece when I was too young to reach. I am still trying to be like you, only I cook better.

Dennis Wasko: You really do put up with so much. You have been there through all of it. I simply could not do it without you and your support.

Kathy Wasko: Your undying encouragement gets me through the rough spots.

Dr. Donald and Julia Aaronson: You are like treasures and I am very lucky to call you friends. You are morally and spiritually uplifting and Julia, you are a fine hostess and chef. I am inspired daily by you both.

Wolfgang Puck: Chef, your demand for perfection has resulted in something very culturally and religiously special for the city of Chicago. Thank you.

Judith Weber: I appreciate your patient manner and encouraging comments. You see things in me that sometimes I cannot see. Thank you.

Karen Walanka: You have been there through thick and thin. You are true blue and so supportive. Thanks for always being there.

Dr. Reuven and Fay Weiss: Your friendship and support is truly appreciated and will never be forgotten.

Carlos Orjuela: I am often struck by your enthusiasm. You are always happy, even when we are in the weeds.

Matt Bencivenga: Chef, your creativity is inspirational. I love it!

Brent Anderson: Chef, you are the voice of calm in a stormy sea. Thanks for being there so many times.

Lucia Kelley: You always listen patiently while I give yet another impassioned speech about something or other.

Cheryl Desir: Oh, what fun we have each day! I raise my glass to your humor and sensibilities.

Kim and Alan Frankel: Thank you both for your undying zeal and appetite for good kosher food for Chicago.

Ron and Cathy Silver: You guys are remarkable. I love your humor and wisdom. Cathy, I love our mornings at the farmers market.

Norm and Leslie Finkel: Your support and enthusiasm are warm and comforting.

Edie and Murray Salzman: Your cholent parties are legendary and always hit the spot. They are as comfy as a fireplace and slippers. Love it!

Rabbi Sam Fraint: Your high expectations have set the bar and kept me moving along. I would not have done any of this without you.

Alan and Joan Sohn: Your constant support is like a great meal: very sustaining.

Stuart Dick: I love your clarity and timing. How do you always know when I need you?

Rabbi Yaakov Eisenbach: Rabbi, because of your support and wisdom, we have another kosher kitchen under our belts. Yasher Koach!

Marcia Seltzer Tobias: You have been a great friend, supporter, and part-time sous chef. Heres to many more happy times in kitchens in Chicago.

Avi Handelsman: Your kitchen is a great gathering place to learn, teach, and have fun.

Dr. Howard Sulkin: You never saw a reason why kosher food couldnt be as gourmet as any other food. Why doesnt everyone see that?

Sonia and Ted: I love how you let me exercise my creative side and are willing to just go with it.

Rabbi Avi Finegold: You are one of the most inspirational foodies I have met in a long time. Keep on cooking and having fun in the kitchen.

All the foodies at Spertus Institute for Jewish Studies: I appreciate your support and interest in great-tasting and delicious kosher food.

Linda Ingroia: Thank you for your support, patience, and friendship. You always work with me and wait for me to get it right. Also at Wiley, Ava Wilder in production, Suzanne Sunwoo, Beth Tondreau, and Jeff Baker in designthanks for pulling the book together beautifully.

Leah Koenig: I thought I was the only one who thought that kosher food had to be eco-conscious, all natural, organic, slow, local, sustainable, and delicious. Then I met you and read your amazing blog, The Jew & The Carrot. Thank you for keeping me on track with your thoughtful comments and your inspirational thinking.

I have been asked many times if I ever get tired of cooking. My response is always the same: No! I know how lucky I am to do what I love and actually get paid for it. Cooking for me is like breathing. As a professional chef, I cook all day long and often into the night, but I dont mind the long hours. I get into my groove and just keep going, getting a thrill out of watching individual components of a meal come together to create a feast.

When I opened my first restaurant in 1999, I was driven not only by my love of cooking, but by the desire to prove that kosher food can be as gourmet and exciting as any other type of modern and edgy food. I still am. I want to provide the best kosher food possible for my customers, using only the freshest and highest-quality ingredients. The same goes in my household. When my family decided to keep kosher, we agreed to give up eating pork, shellfish, and the combination of meat and dairy. We did not give up flavor.