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Cooking demo with Naomi Nachman
Chabad of Singer Island & the Beaches

Click Here to Join
7PM on Thursday May 21, 2020 

Naomi Nachman is a renowned, round-the-world cooking teacher, food columnist, recipe developer, and personal chef. The author of the bestselling Perfect for Pesach cookbook shares her passion and enthusiasm for cooking, serving, eating, and sharing amazing food - every single day. Perfect Flavors brings us exotic recipes from all over the world - and old favorites with a new twist. Whether you're looking for elegant and sophisticated cuisine or a quick and wholesome meal, you'll find what you need among these delicious and doable recipes. 

Click Here to Purchase Naomi Nachman's cookbook "Perfect Flavors"



Lemon Butter Herbed Salmon Blintz
Yields 6 servings

6 (6-ounce) salmon
½ cup cornstarch
1 Tablespoon plus 1 teaspoon lemon pepper,
divided 2 Tablespoons canola oil
2 Tablespoons butter
2 Tablespoons flour
1½ cups white wine
1 fresh lemon, juiced
• kosher salt, to taste
small handful fresh parsley finely chopped.


1. In a small bowl, mix together cornstarch and 1 tablespoon lemon pepper.
2. Coat fish in the cornstarch mixture. Set aside.
3. In a large saucepan, heat oil over medium-high heat; working in batches if necessary, add fish. Cook for 3 minutes on each side, until lightly browned. Place the fish into an ovenproof dish; set aside.
4. Preheat oven to 350°F.
5. Prepare the sauce: Over moderate heat, in the same saucepan, melt butter; then add flour to make a roux, stirring constantly until it thickens. The sauce will get thicker as it gets closer to boiling point.
6. Add white wine and lemon juice; add 1 teaspoon lemon pepper and salt to taste.
7. Stir constantly until the sauce thickens; stir in the fresh parsley.
8. Pour sauce over fish; bake for 20 minutes, uncovered.

Notes: Roux is created by cooking wheat flour with oil or butter. It is the thickening agent used when making sauces.

To tell if fish is done, use a fork to flake the fish in the thickest part. If it flakes easily, it’s ready.

You can also use striped bass, cod, and Nile perch in this recipe.

Cheese Blintz Crepe batter
3 eggs
1 cup flour
1½ cups water
1 teaspoon canola oil
½ teaspoon kosher salt

1. Prepare the crepes: Combine all crepe ingredients in a food processor; process until smooth. Let stand for 15 minutes.
2. Heat a crepe pan over high heat. Spray with nonstick cooking spray, then coat with ¼ cup batter, spreading over the surface of the pan. Cook until top is set, about 1 minute; set aside. Repeat until batter is cooked.

Cheese Filling

2 cups farmer’s cheese
6 tablespoons sour cream,
2 tablespoons granulated sugar (or more to taste, see Note up top)
1/4 teaspoon vanilla extract
Few gratings fresh lemon zest (if desired)
2 large egg yolks
¼ cup sugar
Mix well and use for cheese filling for blintz


Recipes shared with Permission by Artscroll Publications from Perfect Flavors by Naomi Nachman