Cooking With Love

Did you ever think there could be "something new under the sun?" Ruth Milstein proves this notion with her new book for the American Cuisine.

Little is known about the wide array of exotic yet comfortable and easy-to-make food associated with the Mediterranean and Israeli cuisine, so Ruth Milstein sheds light on this unknown delight. Exploring this expansive gourmet's heaven with recipes that are eye openers for the experienced chef as well as the novice cook,"Cooking with Love" brings New Israeli Cuisine to the States. "Cooking with Love" offers an amalgam of dishes to meet every connoisseur's desire, including specific sections on Lamb, with recipes like ìLamb Stew with Black Olives;î Pies, with recipes like Cheese and Spinach Pie, Rice, showing how to make Rice with Green Peas, and Breads, with recipes like the American favorite, ìGlazed Banana Bread.

Now, throw out those boring, tired weeknight recipes and make your meals tingle with these enticing Mediterranean ideas!

Recent Reviews

"A magnificent journey into Israeli and Mediterranean food, November 17, 2008 By Howard"

This book from the start is something I have never seen before here in America! It combines new recipes that are compiled of every day foods that are used in the most unusually new and delicious ways. Easy to make yet the dishes are so stunningly different , that you would think that these recipes could never have been thought up without years and years of testing and tasting. Yet, as sublime and gourmet tasting as they are, they are based on everyday ingredients that the average laymen can purchase in your favorite market. Believe me, your'e guests will think that you are a first rate gourmet chef after proceeding to make those wonderfully delicious meals. It is heaven on earth to taste these dishes and believe me, this book is worth every penny of its asking price!!!!!!

"Healthy Eating, Delicious Recipes, March 18, 2010 BY ANDREA R. GARRISON"

The Cooking With Love book by Ruth Milstein is the winner of the Gourmand World Cookbook Award 2009 in Israel which means that it qualifies for the Gourmand Best-in-the World competition. I can see why this book has been recognized. This cookbook which shares Ventures Into the New Israeli Cuisine immediately resonated with me because of the title. I have always felt that the most important ingredient in food preparation is love. Certainly Ruth managed to create a beautiful book that is filled with valuable information on how to cut cholesterol and fat, useful substitutions, entertaining and more tips. This cook book is filled with recipes for beverages, appetizers, soups, salads, vegetables, main entrees, breads, roll, sauces, dips, spreads, deserts. There is a recipe in this book for any diet whether you are a vegetarian or a meat eater. For those of you who are looking for some thing different to make using tofu there are some terrific recipes. This is a book for the experienced cook or for a beginner. Cooking With Love is a great book because Ruth Milstein emphasizes, simplicity, fresh, healthy and delicious food that is delightful for the palate, nutritious and beneficial for the heart, body and soul. For more information on Cooking With Love please visit Ruth site which is under Ruth Milstein listen to the onlinewithandrea interview with Ruth Milstein.
Andrea R. Garrison
onlinewithandrea Producer/Host Author
Producer The Crossing Over Of Mattie Pearl

"I see why this was awarded the 2009 Best Mediterranean Cookbook, January 7, 2010 By Ellen Briggs "Family Food Experts" (Deerfield Beach, FL)"

Fresh food and seasoning, healthier, simple, cross-cultural, and delicious recipes for your family. Love the dips and stews... and use of veggies. YUM!

Cooking With Love

Buy "Cooking with Love" by Ruth Milstein today !

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Cooking With Love

By Ruth Milstein

Did you ever think there could be 'nothing new under the sun'? Ruth Milstein dispels this notion with her new book for American cuisine. Little is known about the wide array of exotic yet comfortable and easy-to-make food associated with the Mediterranean and Israeli cuisine, so Ruth Milstein sheds light on this unknown delight. Exploring this expansive gourmet’s heaven with recipes that are eye openers for the experienced chef as well as the novice cook, Cooking With Love brings New Israeli Cuisine to the States. Cooking With Love offers an amalgam of dishes to meet every connoisseur’s desire, including specific sections like Lamb, Lamb Stew with Black Olives; Pies, like Cheese and Spinach Pie; Rice, showing how to make Rice with Green Peas; and Breads, like the American favorite Glazed Banana Bread. So throw out those boring, tired weeknight recipes and make your meals sizzle with these enticing Mediterranean ideas.

 

Ruth lives with her husband in New York City. This is the first cookbook she has written. The book is also offered as an Audio Book. I urge you to book Ruth on your show. She will delight you when she talks about food and her recipes.  By the way, she will be appearing on Thursday May 21 at 7:00pm at the Barnes & Noble in Park Slope, Brooklyn, located on 267 7^th Avenue, 718-832-9066.

Cooking with Love - Recipes

Low Calorie - Fruit & Cheese Blinzes in Orange Sauce

Makes 12 blintzes

On the Jewish holiday of Shavous (Giving of the Torah), we eat many cheese dishes. The thinly wrapped sweet dough is stuffed with a low fat cheese and then topped with a sauce. The blintzes betray its low fat content with an exceptionally delicious taste.
TIP: Double the amount of batter and make a 2 month supply.
Can be stuffed with different fillings. (mushrooms, onions etc.)
2 eggs
1 cup flour
1 1/2 cups milk
2 tablespoons oil
1/2 teaspoon salt
1 ounce margarine or oil spray

Stuffing and Sauce:
6 ounces preserved fruits (strawberry, mango, peaches, or apricots)
4 ounces cream cheese
12 ounces, 1 1/2 packets unsalted farmer cheese
6 teaspoons sugar
1 cup fresh squeezed orange juice
3 tablespoons corn flour dissolved in a bit of water
In a medium-size bowl mix all the blintzes ingredients except the margarine.
Lubricate a Teflon, non-stick frying pan with a bit of margarine or oil spray and warm up. Spread a thin layer of the mix (about 3 tablespoons) into the pan.

Saute until the blintz turns golden brown (for about 30 seconds). Turn over and saute lightly.
Continue to cook the remaining blintzes the same way.
* At this stage you may freeze the blintzes up to 2 weeks and prepare the stuffing at a later time.


Stuffing:
Cut the fruit into small cubes; mix the fruit, the 2 cheeses and 2 tablespoons of sugar.
Spread 2 full tablespoons stuffing at the center of each blintz and roll the blintz. Lubricate a baking pan with margarine. Arrange the stuffed blintzes side by side.


Sauce:
In a small pot, boil the orange juice with the remaining 4 tablespoons of sugar.
Add the dissolved corn flour and stir until the sauce turn thick and halfway translucent.
Pour the sauce on the blintzes and warm up in the oven for few minutes or in a microwave with a microwave-proof plate.

Colorful Pepper Basket

Makes 6 servings
The colors of this salad when it sits on the table will almost keep you from wanting to serve it. However, it's rewarding taste will make you glad you did.
TIP: Always use different colored peppers to enhance color and taste.
This attracts guests and children to the table.

1 red pepper
1 green pepper
1 yellow pepper
1 orange pepper
1 medium red onion
1 green or red hot pepper

Sauce:
1/3 cup tomato juice
1 clove garlic, crushed
Juice of 1/2 lemon
5 drops Tabasco
1/4 teaspoon salt
Dash of white pepper
Cut peppers, red onion, and hot pepper into very small cubes.
Combine all sauce ingredients, and mix with peppers.
Cover and refrigerate to blend flavors 3 hours.

The classic Mediterranean Food diet is wonderfully displayed in , "Cooking With Love". It is considered one of the healthiest cuisines in the world because of its reliance on fresh foods, the use of fruits and vegetables and being low in fat. We normally think of this diet as the product of Italy, Southern France and Spain. However, "Cooking with Love" explains that the Israeli diet most certainly fits into this category and by virtue of the fact that it also lies on the Mediterranean, we can consider Israeli Cuisine Mediterranean. In "Cooking With Love" I have used numerous techniques to keep the recipes low in fat content. To read in more detail, go to "Cooking With Love" Page 19.