Fun Purim recipes from local cookbook authors

“Newlywed Kosher: A Marriage of International and Traditional Kosher Cuisine” by first time authors Yael and Jason Gevertzman of Teaneck offers fabulous easy-to-use recipes with the bonus of great photos. The cookbook is perfect for cooks of all ages who are looking for unique, easy, and eclectic recipes. Highlights include Italian desserts and pasta dishes, traditional Mexican street cuisine, as well as a unique spin on Chinese and Japanese take-out. There are mouth-watering recipes for the cooking novice, as well as the more advanced chef. The Gevertzmans provide easy and clear directions, healthy and alternative recipe suggestions, and ideas for building a meal around a recipe. Each recipe features its own color picture that accurately portrays how your dish will look once it has been cooked. “Newlywed Kosher” has been featured in the The Jewish Standard.

The Gevertzmans also offer cooking classes, party catering, and cooking demonstrations. More information can be found at their website, www.newlywedkosher.com.

The following recipes from the Gevertzmans cookbook were recommended by them (with commentary) for Purim.

Mushroom and Onion Borekas

(they are the same shape as Haman’s hat)

1 Â½ tbsp. margarine
5-ounces Shitake mushrooms, chopped finely
4 small shallots or 2 large shallots, chopped finely
3 cloves garlic, pressed
1/2 tsp. salt
1/2 tsp. ground black pepper
1 package puff pastry squares, 8-10 to a box
mushroom soup mix (sprinkle)

Preheat oven to 350 degrees.

Melt margarine in sautÃ© pan and sautÃ© mushrooms, garlic and shallots, until tender (3-4 minutes). Sprinkle with pepper and salt.

Place a spoonful of mushroom and shallot mixture into the center of the puff pastry square.

Fold the square over to make a triangle and press the dough closed with finger tips to seal.

Sprinkle mushroom soup mix over the boreka.

Bake for 25 minutes or until golden brown.

Spanish Onion Soup

(because it is full of wine flavor for Purim)

2 tbsp. margarine
2 onions, thinly sliced
1 garlic clove, diced
2 tbsp. almonds
2 3/4 cups vegetable broth
3 tbsp. dry red wine
1/2 tsp. paprika
salt and pepper to taste

In a medium-size pot, sautÃ© onions and garlic in margarine over low flame for 20 minutes or until the onions start to caramelize.

Toast the almonds in the oven for 5 minutes and then add to pot.

Add vegetable broth, red wine, and spices to the pot. Cook for 15 more minutes.

Blend the soup using an immersion blender.