(WJBK) - The 64th Annual Jewish Book Fair is a community-wide cultural and literary event that attracts more than 20,000 people of all ages. It is the oldest and largest Jewish book fair in the nation. It's happening now through Nov. 15. with several different events at the Jewish Community Center of Metropolitan Detroit in West Bloomfield.
VIDEO: Chef brothers Max and Eli Sussman will be doing a cooking demo and tasting at the fair. They join us in the FOX 2 Cooking School for a sneak peek. You can find their recipes below.
2-inch (5-cm) piece lemongrass stalk,
white part only
1/4 cup (1 1/4 oz/40 g) peeled and chopped
fresh ginger (1-inch/2.5-cm pieces)
1 head garlic, halved lengthwise
2 star anise pods
1 tsp fennel seeds
1 whole clove
8 cups (2 l) Chicken Stock (page 29)
1 bunch green onions, white and tender
green parts only, roughly chopped
3 Tbsp fish sauce
3 Tbsp firmly packed light brown sugar
1 whole chicken, about 2 1/2 lb (1.25 kg),
cut into 8 pieces and skin removed
3/4 lb (375 g) dried rice noodles
1 cup (1 oz/30 g) whole fresh cilantro leaves and minced stems
1 cup (1 oz/30 g) fresh Thai basil leaves
1 bunch green onions, white and tender green parts only, sliced on the diagonal
1 cup (3 1/2 oz/105 g) bean sprouts
1 jalapeño chile, seeded and sliced
Hoisin sauce for serving (optional)
To make the broth, place the lemongrass, ginger, garlic, star anise, fennel seeds, and clove on a piece of cheesecloth, gather the edges together, and tie securely with kitchen string. In a large saucepan, combine the stock, green onions, fish sauce, brown sugar, chicken, and cheesecloth bundle and bring to a simmer over high heat. Reduce the heat to low and cook for about 1 hour, skimming off and discarding any fat or impurities that form on the surface.
After 1 hour, remove and discard the cheesecloth bundle. Transfer the chicken to a cutting board. Let cool, then shred the meat, discarding the bones, and return the meat to the broth. Reheat until hot.
Meanwhile, cook the rice noodles according to the package directions and drain. Ladle the soup into 4 bowls. Add the noodles, dividing them evenly. Garnish with the cilantro, basil, green onions, bean sprouts, and jalapeño and serve with the hoisin sauce, if using.
CHICORY PECAN SALAD WITH MAPLE VINAIGRETTE
1 cup (4 oz/125 g) pecans
1/2 cup (4 oz/125 g) sugar
1 Tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1 tart red apple such as Pink Lady
Juice of 1 lemon
1/4 cup (2 fl oz/60 ml) walnut or extra-virgin olive oil
2 Tbsp cider vinegar
2 Tbsp maple syrup
1 head Belgian endive, leaves separated and cut into bite-size pieces
1 head radicchio, leaves separated and cut into bite-size pieces
1 head frisée, cut into bite-size pieces
1 bunch baby dandelion greens, cut into bite-size pieces
1/4 cup (1 oz/30 g) shaved Piave or similar hard cheese
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a nonstick baking mat.
In a bowl, toss the pecans with the sugar, olive oil, salt, and cayenne. Spread in a single layer on the prepared baking sheet. Toast in the oven until the pecans are fragrant and the sugar melts slightly, 10-15 minutes. Let cool to room temperature, then coarsely chop.
Halve and core the apple, then cut into thin slices. Transfer to a small bowl and toss with the lemon juice.
In another small bowl, whisk together the walnut oil, vinegar, and maple syrup to make a vinaigrette.
In a large bowl, toss the endive, radicchio, frisée, dandelion greens, pecans, and apples with the vinaigrette. Arrange on a platter, top with the cheese, and serve right away.
BRUSSELS WITH FRIED EGG
1 Tbsp fresh lemon juice, plus more for apples
1 tsp honey
1 garlic clove, minced
2 tsp Dijon mustard
2 Tbsp balsamic vinegar
1/4 cup (2 fl oz/60 ml) extra-virgin olive oil
4 cups (32 fl oz/1 l) vegetable oil
2 lb (1 kg) Brussels sprouts, trimmed and halved lengthwise
2 large eggs
Kosher salt and freshly ground pepper
1 cup (4 oz/125 g) walnuts, toasted and chopped
1 Granny Smith apple, cored, cut into small pieces, and tossed with fresh lemon juice
1 bunch green onions, white and tender green parts only, sliced on the diagonal
In a food processor, combine the lemon juice, honey, garlic, and mustard and blend until smooth. With the processor running, add the vinegar in a slow, steady stream. Then add the olive oil in a slow, steady stream while blending on medium high to form a smooth dressing.
In a large pot, heat the vegetable oil over medium-high heat to 350°F (180°C). When the oil begins to shimmer, working in batches if necessary to avoid crowding, add the Brussels sprouts and fry, stirring occasionally so they do not burn, until golden brown, about 3 minutes. Using a slotted spoon, transfer the Brussels sprouts to a paper towel-lined plate to drain.
Set a nonstick frying pan over medium heat. Carefully crack the eggs into the pan and cook until the whites are just set, 2-3 minutes for sunny-side up. Sprinkle with salt and pepper.
In a large serving bowl, toss the Brussels sprouts with the dressing, walnuts, apple, and half of the green onions. Top with the fried eggs and the remaining green onions. Just before serving, break the eggs up and mix into the salad, if desired. Don't be greedy; share the eggs. Alternatively, two hearty eaters who really like their Brussels sprouts can divide the salad in half and each enjoy a whole egg.
TARAMASALATA WITH PITA
1/4 cup (1/2 oz/15 g) roughly torn sourdough bread without crust
Juice of 2 lemons
1/4 tsp kosher salt
1 jar (31/2 oz/105 g) trout roe
1/2 cup (4 fl oz/125 ml) extra-virgin olive oil
Small fresh dill sprigs for garnish
Pita chips for serving
In a food processor, combine the bread, lemon juice, and salt and pulse for 1 minute to mix well. Add 2 tablespoons of the trout roe and 1 tablespoon water. With the processor running, slowly drizzle in the olive oil, processing until emulsified. The mixture should resemble thin hummus or aioli and be a good consistency for spreading and dipping. If the mixture is too thick, add up to 1 tablespoon more water.
Transfer to a serving bowl and fold in 2 more tablespoons of the trout roe. Garnish with the remaining trout roe and a few dill sprigs. Serve the pita chips alongside.
CHOCOLATE MOUSSE WITH HAZELNUT STREUSEL
1 1/4 cups (10 fl oz/310 ml) heavy cream
4 large egg whites
1 cup (4 oz/125 g) confectioners' sugar, plus more for dusting
6 oz (185 g) semisweet (65% cacao) chocolate
1 tsp almond extract
1 tsp pure vanilla extract
1 cup (5 oz/155 g) all-purpose flour
1/2 cup (4 oz/125 g) granulated sugar
1/2 cup (4 oz/125 g) unsalted butter, cut into 1/2-inch (12-mm) pieces
1/2 cup (2 oz/60 g) chopped hazelnuts or a mixture of walnuts, hazelnuts, and almonds
Place 2 large metal bowls in the freezer for 10 minutes. Remove 1 bowl, pour in the cream, and whisk until stiff peaks form.
In the second bowl, whisk the egg whites until peaks begin to form. Gradually pour in the confectioners' sugar and continue to beat until large peaks form.
In the top pan of a double boiler, melt the chocolate over (but not touching) simmering water, stirring occasionally until smooth. Remove from the heat and let cool for 2 minutes. Pour the chocolate into the whipped cream and fold in gently with a spatula. Add the egg white mixture and the almond and vanilla extracts and fold in gently just until combined.
Spoon the mousse into 4-6 individual bowls, dividing evenly. Refrigerate, uncovered, for at least 1 hour before serving. Once the mousse is completely cool, it will keep, covered, in the refrigerator for up to 3 days.
To make the streusel, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a nonstick baking mat.
In a food processor, combine the flour and granulated sugar and pulse briefly to mix. Scatter the butter pieces evenly over the flour mixture, then pulse three times. Add the nuts and pulse briefly. The mixture should be crumbly. Spread it on the prepared baking sheet.
Bake until lightly browned, about 15 minutes. Let cool completely before using.
To serve, sprinkle each mousse with some of the streusel and dust with confectioners' sugar.