I know that there are people out there who never deviate from their tried and true recipes, sticking to the dishes that work for them and their families. And to be honest, I am guessing their meal prep goes pretty quickly, because instead of spending hours hunting down new recipes, they pull out their trusted cookbooks, turn to a well-worn page and churn out goodies that they know everyone wants to eat.
Me? I love the thrill of finding something new and different, and I actually enjoy the process of preparing and taste testing different kinds of chocolate chip cookies, whole wheat challahs, potato kugels and London broils in the hopes of stumbling across some really outstanding recipes. Given that reality, I was excited to have Vera Newman’s latest book, “Marblespoon at Home,” show up on my doorstep. Handing me 150 new family-friendly and relatively fuss-free recipes to try out turns me into a kid in a candy shop, and I couldn’t wait to get better acquainted with the second ArtScroll cookbook to carry the “Marblespoon name.”
Having missed the first Marblespoon cookbook, I was grateful for Newman’s preface, which gave me a better feel for who she is and what she is all about, so allow me a few words to fill you in as well. Panamanian born and bred, Newman is a Detroit resident who hopped on the Instagram bandwagon and successfully made the leap from home cook to caterer. Sharing her love of all things culinary, Newman sees her niche as bold, flavorful recipes that still manage to be, in her words, “low-effort and high reward,” and she uses ingredients that you probably already have in your house. (And if you don’t, you probably should.)
I find it hard not to love a cookbook that devotes an entire section to weeknight suppers. While the reality is that we want to prepare those special recipes for Shabbat, yomim tovim and other special occasions, dinner still needs to happen every night, most often in the shapes of meals that come together fairly quickly without ever compromising on taste. Four of the 13 easy suppers here are bowls, a user-friendly concept that is easily adaptable—if you don’t have a particular ingredient, it is usually more than fine to just go ahead and substitute one you already have, and the same goes for making changes to accommodate individual preferences. That flexibility is evident in other recipes, such as the short rib gnocchi, which works equally well as an appetizer or a main dish, and can be prepared in the oven or in the crockpot.
Don’t be intimidated by names like fassoulia (a meat and bean stew), mechshi kusa (stuffed zucchini), or arepas (cornmeal cheese pancakes.) While the names may be unfamiliar to Asheknazim, Newman’s Syrian roots bring new tastes to the table and you just may find yourself adding them to your regular rotation. There are definitely a few recipes here that are a little more time-consuming to prepare—here’s looking at you, crispy rice with spicy tuna and hashu and corned beef-stuffed capons with peas—but we all have those times when we want to make something that’s a little bit over-the-top. And besides, “Marblespoon at Home” has plenty of recipes that practically cook themselves, including sesame salmon, Newman’s outrageous roast (yes, that is the actual name of the dish) and the distinctly Asian soy-glazed edamame.
Among my favorites here were the ravioli lasagna, whose name says it all, marrying two perennial favorites with fabulous results. Stuffing matzo balls with cheese is another genius idea, one that takes humble vegetable soup to truly spectacular heights. And with the cold weather settling in in most parts of the country, meatball noodle soup is a hearty meal in a bowl that is perfect for this time of year, and might just have your soup haters asking for doubles.
Given the trend towards lighter meals, I enjoyed that Newman included quite a few creative fish recipes in “Marblespoon at Home.” Check out the honey garlic fish nuggets, an Asian-style dish that calls for grouper but can be made with any white fish; and the pan-fried red snapper with teriyaki vegetables that has a similar vibe. Salmon lovers rejoice—there are multiple recipes here just for you. For those who don’t want their fish to look like fish, Newman’s tuna patty recipe is a winner, and it cooks up equally well in a frying pan or the air fryer, if you have one.
The impressive array of salads runs the gamut, and while some are traditionally pareve, others get dressed up with either meat or dairy ingredients. If you’re bored of traditional coleslaw, check out Newman’s Asian version that includes the mushrooms and snap peas, with a tangy mustard and soy sauce dressing, or go purple with a sesame and soy accented red cabbage salad. The ultimate kale salad with its creamy apple cider dressing was such a hit here at the Hotel Eller, that after making it for Shabbat one week, I whipped up another batch of it for lunch the very next day, and I’m not embarrassed to tell you that I ate the entire thing by myself.
And while we’re on the topic of Shabbat, all you dip lovers out there, get ready to find some extra money in your wallet by the end of the week—the book has you covered with seven easy homemade dip recipes that will save you a chunk of change on your grocery bill. Best of all, all but two of those recipes are chametz-free, making them perfect for Pesach.
If you didn’t know that Newman was a mom by reading the cookbook’s preface, simply flipping through the family-friendly dinner recipes make it clearly evident. Cook up a double batch of the meat couscous, which has seasoned ground beef chopped into couscous-sized pieces, you’ll want to serve it for supper one night and then freeze the rest for that inevitable day when cooking just isn’t on the schedule. Glazing cocktail franks with a sweet and tangy sauce may have the adults at your table snitching hot dogs off the kids’ plates, and you might have to mediate the heated debate that is sure to erupt about who gets the last piece of Newman’s standout brown sugar marinated grilled skirt steak.
While I keep trying to convince myself that I have given up desserts in my personal quest to get down to my wedding weight, there are definitely a few recipes here that are going to give me a run for my money. Crumb-topped cookies and cream muffins with a cheesecake filling are too good to be true, while the s’mores squares are decadent, delicious and not overly complicated to put together, making them my favorite kind of recipe. And for all you croissant lovers out there, be sure to check out the chocolate croissant bread pudding, which appears in the “Breakfast & Dairy” section, given its ability to function as either a meal element or a dessert.
In “Marblespoon at Home,” Newman shares her expertise with readers, giving them the ability to transform their meals. Newbies (and even more experienced cooks) can learn quite a bit from Newman’s two pages of tips and tricks that offer suggestions on how to tame the heat of chili peppers, how to grate soft cheeses without having them fall apart, and how to avoid clumping when adding cornstarch to a dish. With advice that extends beyond the kitchen and into the dining room, Newman has readers dipping their toes into the waters of tablescaping, with a quick tutorial on the ins and outs of making your place settings really pop.
Practical, colorful and delicious, “Marblespoon at Home” has something for just about everyone. Although it makes a great gift, you might want to buy an extra copy, because chances are excellent that you are going to want to keep one for yourself, too.
Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and many private
clients. She can be contacted at [email protected]
