Cookbook offers family recipes for others to try

Potato schnitzel PIXABAY PHOTO
Potato schnitzel PIXABAY PHOTO

At the end of March, some 200 women gathered at Beth Avraham Yoseph of Toronto (BAYT) for a cooking demonstration and a light meal based on recipes from Amy’s Stopnicki’s first cookbook, Kosher Taste (Feldheim Publishers, 2016).

She launched the book at the annual fundraiser for the Maddie Leventhal Mikvah Centre at the BAYT.

Stopnicki, an event planner and mother of four, said with the publication of Kosher Taste, she has achieved a longtime goal.

“I wanted my recipes to be out there. It’s about sharing and helping and showing people that entertaining is achievable.”

Organizers also prepared the food served to the women in attendance. Sonya Kaplan and Yehudit Levy, the event co-chairs; Lisa Berman and Suzanne Kaye, co-chairs of the mikvah; Kaye’s daughter, Chaya Pamensky, and Stopnicki created a five-course tasting menu.

READ: WHAT’S A KOSHER FOODIE TO DO?

Stopnicki demonstrated how it was done as the women dined on Veggie Sticks with 3-Minute Caesar Salad Dressing, Elephant Garlic Soup, Baby Spinach and Apple Salad with Maple Vinaigrette, Spinach Pesto Stuffed Chicken, Potato Stacks, Chocolate Mousse and Mini Chocolate Biscotti.

Stopnicki said she’s thrilled with the feedback she has been getting from readers. “People come up to me and say, ‘These look like recipes that I can make.’

“That’s what makes me happy. A lot of the recipes are ones that I’ve been making for years for my family. I developed these recipes and tweaked them over time.”

Becoming a cookbook author is the culmination of her many years of entertaining experience, she said. “It has truly been a labour of love. So much work been put in and it feels great to finally have the final product.”

Her foray into cookbook writing began four years ago when Netivot HaTorah Day School approached her about doing a cookbook. “I was excited about the idea of taking the project from start to finish.”

She said it took three years for Gathered Around the Table (Feldheim, 2014) to be completed. Later the entire community was invited to a simchah-like party for a book launch that drew 400 people.

“It was a cookbook launch with pizzaz. It went very well, but I wanted to do something different this time.”

Kosher Taste – it was completed in 15 months – can be found at most local Jewish stores including Israeli Source, Miriam’s and Kitchen Art, as well as at Indigo Books and Music at Bayview Village.


Potato schnitzel

o 2 lb. boneless chicken breast, approximately 8 chicken breasts

o 2 tbsp. dried parsley flakes

o 1/2 tsp. paprika

o 1/2 tsp. garlic powder

o 1 1/2-2 cups dry potato pancake mix

o salt and pepper to taste

o 3 eggs, lightly beaten

o oil for frying

Place the chicken between 2 sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Using a meat mallet, firmly pound the chicken to a thickness of ¼-inch.

In a shallow bowl, combine parsley flakes, paprika, garlic powder, potato pancake mix, salt and pepper. Pour the eggs into another shallow bowl.

Heat the oil in a large skillet over medium-high heat. Meanwhile, dip the chicken into the egg, then the potato flake mixture. Cook the chicken in the heated oil, turning once or until both sides are golden brown and the chicken is cooked through. Makes 4 to 6 servings.


Balsamic roast chicken

o 2 tbsp. extra-virgin olive oil

o 5 onions, thinly sliced

o 1 cup balsamic vinegar

o 1/2 cup honey

o 1/4 cup soy sauce

o 5 cloves garlic, chopped

o o salt and pepper to taste

o 2 to 3 sprigs fresh rosemary, kept whole

o 2 chickens, cut in 8ths

Balsamic chicken NAKED CUISINE PHOTO
Balsamic chicken NAKED CUISINE PHOTO

In a large skillet, heat oil over medium-high heat and sauté onions until they’re soft. Add balsamic vinegar, honey, soy sauce, garlic, salt and pepper. Cook all the ingredients together for 5 minutes and then let them cool.

Add the rosemary sprigs and pour the mixture over the chicken. Refrigerate overnight or marinate for 1 hour at room temperature.

Preheat oven to 350. Bake the chicken in a covered roasting pan for 1 hour. Uncover the pan, baste and bake the chicken for another 20 to 30 minutes or until it is cooked through.

Remove the rosemary sprigs before serving and use them as a garnish. Makes 8 to 10 servings.