Susie Fishbein fans, get excited: She has a new cookbook called Kosher by Design: Brings It Home — and it will be released in just one week’s time, on February 29th.
You can pre-order now from Amazon, which has it marked down 25% right now. And the awesome thing about pre-ordering is that you are GUARANTEED to get the lowest price.
So if the cost of this book drops lower for even 5 minutes, you will get locked in at the lower price. And what if it drops again? The price you pay drops again!
Even better, there is a big party being thrown for the new Kosher by Design cookbook. I’ve teamed up with over a dozen other bloggers and together we are promoting an AWESOME giveaway with over $1000 in prizes!
Grand Prize: A $500 Visa gift card
Second Place: A Bosch Mixer
Third Place: A complete set of autographed Kosher by Design cookbooks
Check out the Rafflecopter widget below to enter. The first entry is required – the rest are optional. The more you do, the more chances you have to win!
What to get a sneak peak at the recipes inside Brings It Home? Check out this recipe for the Tuscan Square Roast.
Tuscan Square Roast
Yields 6-8 servings
- 2 tablespoons extra-virgin olive oil
- 3 pounds square roast or California roast
- 1 (12-ounce) jar marinated artichoke hearts, rinsed well and drained
- 1 (16-ounce) jar sweet red pepper slices, rinsed well and drained
- 24 fresh basil leaves
- 8 fresh garlic cloves, roughly chopped
- 1 medium onion, peeled, roughly chopped
- 10 ounces (about 30-35) cherry tomatoes, stems discarded
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄4 cup tomato paste
- 1⁄2 cup white wine, such as Sauvignon Blanc or Pinot Grigio
Heat the oil in a large pot over medium heat. Add the meat; sear for 4-6 minutes per side, until nicely browned. Using tongs, remove the meat to a plate or cutting board.
To the pot, add drained artichokes, red peppers, fresh basil, garlic, onion, tomatoes, dried basil, oregano, and pepper. Sauté for 5 minutes; stirring occasionally, until fragrant, scraping up the browned bits from the bottom of the pot. Return the meat to the pot.
In a small bowl, stir together tomato paste and wine. Pour over the meat. Cover the pot. Turn the heat to low; simmer, covered, for 3 hours.
Allow meat to cool. Transfer to a cutting board; slice against the grain, using a serrated knife. Using a slotted spoon, transfer the vegetables to a platter. Arrange the meat in the center. Return the heat to high; reduce the juices for 5-6 minutes to concentrate the flavor. Drizzle the roast with pan juices.
Note: Since I wasn’t familiar with “Square Roast”, I asked for some clarification. Susie herself responded (*star struck*) and shared this with me, which I thought might be helpful to some of you, too:
From the chuck primal comes a whole chuck roast, which can be sold whole and tied. If you untied it, you would see two distinct parts. The Square roast, which sits on top, and the bottom part, which is called by various names, including: California Roast, French Roast, and Brick Roast. You should know that they all slice very nicely, are a bit chewier than brisket, and are all cooked in the same fashion: low, slow heat with plenty of liquid. Some butchers will cut off a part of this larger roast and sell it as Shell roast. I use this for pot roast as well as for beef cubes in stews. Any of these roasts would work in the Tuscan Square Roast Recipe.
The giveaway prizes are being sponsored by the Kosher by Design’s publisher, Artscroll. Terms of the giveaway are on the Rafflecopter.