JEWISH WORLD

By MARSHALL WEISS J ust in time for Passover, kosher cooking maven/author Paula Shoyer’s Instant Pot Kosher Cookbook is now in print from Sterling Epicure. A pastry chef who trained in France, Shoyer is the author of The Kosher Baker , The Holiday Kosher Baker , The Healthy Jewish Kitchen and The New Passover Menu . She calls the Instant Pot revolu- tionary — “ideal for anyone who wants food fast with less cleanup.” Shoyer adds that it’s especially helpful “when you already have every burner going and three more pots waiting to take their turn. Now I can check off items on my cook- ing ‘To Do’ list much faster with equally fast cleanup in between.” Recipes that used to take hours, she says, now take a fraction of the time. W ith 46 kosher-for-Passover recipes alone, from soups and salads to appetizers, sides to main courses and desserts — a number of which are vegetarian, vegan and gluten-free — this is the time to pull out that Instant Pot you received as a gift and were afraid to use. In The Instant Pot Kosher Cookbook , Shoyer provides de- tailed directions for how to handle the apparatus, in addition to safety rules and insider tricks. Each recipe indicates Instant Pot pressure time, which buttons to use and release type. For those who are keeping kosher, Shoyer says you’ll need at least one Instant Pot devoted just for Passover. For year-round use, opin- ions do vary among rabbis about whe-ther an Instant Pot may be used for both dairy and meat. Though she has different ones for dairy and meat year-round in her own kitchen, she notes firmly that “you should always consult your own rabbinic authority on matters of kashrut.” Here is a full kosher-for-Passover (and gluten-free) menu from The Instant Pot Kosher Cookbook , pub- lished by Sterling Epicure. Georgian Quinoa With Beets and Walnuts (Vegan/Pareve) Serves 6-8 In the summer of 2018, food writer Jessica Halfin took me on a kosher street food tour of Haifa, Israel, and we shot a video of the tour. She took me to bakeries, a boureka place and a fruit shop. My favorite savory stop was Baribcek, a small restaurant where I tasted this salad. They also serve a sabich bowl of warm hummus, fried egg- plant, chickpeas and tahini that rocked my world. Hands-on time: 5 minutes, quinoa and beets need 10 minutes to cool Time to pressure: 8 to 9 minutes Cooking time: 0 min- utes Button to use: Pressure Cook Release type: Natural Release for 10 minutes Advance prep: May be made two days in advance • 1 cup quinoa, rinsed and drained • 1 1/2 cups water • 1 medium beet, peeled and cut into 1/4- to 1/2-inch pieces (wear gloves!) • 3 Tbsp. extra virgin olive oil • 1 stalk celery, chopped into 1/4-inch pieces • 4 green onions, sliced thinly on an angle • 2/3 cup roughly chopped Italian parsley • 1 Tbsp. lemon juice, from half of 1 lemon • 1/2 tsp. cumin • 1/4 tsp. salt • 1/4 tsp. black pepper • 1 1/2 cups walnut halves, chopped roughly Place the quinoa, water and beets into the inner pot and stir. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 0 minutes. 20 JEWISH WORLD • MARCH 19-25, 2021 Instant Pot Kosher Cookbook Kosher cooking maven Shoyer’s new cookbook on kosher Instant Pot continued on page 23 Each recipe in the cookbook indicates Instant Pot pressure time, which buttons to use and release type. BOOK REVIEW The Instant Pot Kosher Cookbook: 100 recipes to nourish body and soul By Paula Shoyer. (Sterling Epicure, 2021) 224p., $22.95