Dinner with Jake Cohen (and you're invited!)
Join us to make eggplant dolmeh and #TalkCookbooks with Jake Cohen
Hi there —
Whoa, where has this month gone?! We’ve been busy cooking from Jake Cohen’s debut cookbook, Jew-ish, for the Salt + Spine Cookbook Club.
*** We’re coming together for a VIRTUAL DINNER PARTY with JAKE COHEN on Wednesday, April 28. Reserve your seat now! ***
We’ll be making Eggplant Dolmeh (Beef-Stuffed Eggplant) if you want to cook along—or you’re welcome to join for great conversation with Jake and other cookbook lovers!
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WHAT BRIAN’S COOKING
Have you been cooking from Jew-ish?
Earlier this week, a big pile of mushrooms became the base for Jake’s Fancy Mushroom Kasha Varnishkes, a hearty pasta dish with farfalle bow-ties, caramelized onions, and grains. (Jake calls for kasha, or cooked buckwheat groats, but I subbed in cooked farro.)
Lunch was a big bowl of Soy-Glazed Chicken Salad from Jew-ish that my wife pulled together, some fresh sustenance with ginger-garlic-soy chicken, juicy mandarin segments, and salty-crunch sesame sticks.
And, of course, there’s the salmon. I can’t stop thinking about the salmon. That’s the Iraqi Roasted Salmon with Tomato and Lemon from Jew-ish that I made earlier this month and, per Jake’s advice, doubled the spread of caramelized onions and tomato paste that’s studded with warm spices. I’ve got a portion tucked into the freezer ready to bless some more salmon when the craving hits.
What else is cooking…
… Salt + Spine friend Monique of Hardcover Cook made Jake’s Caramel Apple Sticky Buns and LOOK AT THIS PHOTO!!!
Our friends Nathan and Kate made the Shakshuka alla Vodka from Jew-ish for a recent brunch:
And @cookbook.junkie made a feast, opening with the Pomegranate BBQ Wings and closing with Jake’s Rainbow Cookies:
Share what you’re making with us by tagging #TalkCookbooks — and see you at our Virtual Dinner Party on Wednesday!
Brian Hogan Stewart
Host, Salt + Spine