Monday, June 28, 2010

Beat the Heat with Gloria's Refreshing Watermelon Gazpacho

I know a lot of people who avoid gazpacho because of the high acid combo of vinegar and tomatoes. This super mild version uses watermelon in place of the tomatoes--resulting in a surprisingly not-too-sweet improvement on the original.

Try this: Don't tell your guests what is different about this recipe until after their first bite and see how many guess the mystery ingredient!

Watermelon Gazpacho


  • 6 pound seedless watermelon

  • 1 medium English seedless cucumber

  • 1 small red pepper

  • 1 small shallot

  • ½ teaspoon salt

  • 1/3 cup chopped flat leaf parsley

  • 1/3 cup chopped fresh basil

  • 3 tablespoons balsamic vinegar

  • 2 tablespoons olive oil


  • electric food processor

1. Dice enough watermelon to equal 8 cups and place in a large mixing bowl. You will still find many soft white seeds despite your purchase of a “seedless” watermelon. They will not affect the recipe. Discard any black seeds that you may find.

2. Peel and remove the small seeds of the “seedless” cucumber. Dice cucumber and add to melon.

3. Rinse, core and seed red pepper. Cut into small dice and add to mixing bowl.

4. Add remaining ingredients and mix well. Puree 3 cups of watermelon mixture in processor. Pour into a large bowl. Puree another 3 cups of mixture. I like leaving a little texture in the second puree. Add to bowl. Stir in the remaining diced ingredients. Chill at least two hours or overnight. Taste. Add salt if needed.

Thursday, June 17, 2010

A Light Shabbat Lunch for Late June from Kosher Cookbook

Exotic Spinach & Mushroom Salad
Halibut Salad
Spaguetti Squash Primavera
Fruit Salad
Chocolate chip Cookies

**All recipes available on The Kosher Cookbook App or iPhone**

A June Friday Night Menu

Jellied Madrilene
Rack of Lamb with Pesto
Baked Stuffed Potatoes
Roasted Zucchini, Tomatoes & Red Onion
Blueberry Tart
Fruit Salad
Burnt Sugar Cookies

**All recipes available on The Kosher Cookbook App for iPhone**

Wednesday, June 16, 2010

Simple Apricot Sorbet--No Ice Cream Maker Needed!!

Apricot Sorbet

There is a creamy light texture to this sorbet that can’t be beat. The combination of the flavor of the tangy apricots blended with the mellow almond extract is wonderful.


  • 1 pound 14 ounces can unpeeled apricots

  • 2 egg whites

  • ½ cup sugar

  • 2 tablespoons strained lemon juice

  • 3 drops almond extract


1. Drain apricots over a bowl and reserve juice. Puree apricots in processor. Add enough juice for puree to equal two cups. Pour puree into mixing bowl.

2. Beat whites till stiff not dry. Set aside.

3. Add sugar, juice, and extract to puree and beat well. Pour this mixture over beaten egg whites and beat them together until mixtures have completely blended. Cover sorbet with plastic wrap and freeze for two and one half hours. Remove sorbet from freezer and beat again. Refreeze. Place sorbet in refrigerator 30 minutes before serving. Give each guest two or three mini scoops of sorbet with cookies on the side.

Monday, June 7, 2010

Gloria Kobrin was chosen as MetroImma Mom of the Week!

MetroImma is a one of a kind website--a site for Jewish parents to socialize, connect and network. The brainchild of entrepreneurs Jodi Samuels and Allen Ganz, it was created to cover all of the major family and parenting topics--food, finances, travel, child-rearing, marriage etc--with a distinctly Jewish slant.
Gloria is proud to have been chosen as a MetroImma 'Mom of the Week'!
Please check out this week's MetroImma newsletter, featuring Gloria Kobrin & Kosher Cookbook.

Friday, June 4, 2010

Herb Crusted Roast Beef

To make the herb rub: Combine 1/4 t each:dried basil.marjoram,thyme,garlic
powder and black pepper.
Rub all over your roast beef ( you can even do this step the night before!)
The next day, bring meat to room temperature and roast in a 350 degree F oven for 2 hrs. (this will give you medium rare roast beef--add or subtract time to adjust the 'done-ness' of your meat.)

What's for Friday Night Dinner this Week? A Kosher Cookbook Menu!

Sliced Multicolored Tomatoes
Roast Beef with Herb Crust
Roasted Pototoes & Sugar Snap Peas
Red Cabbage with Dried apricots
Ginger Peach Pie

*All recipes on the Kosher Cookbook App for iPhone*