Jewish Fusion

The Jewish community of Italy, tragically, was decimated by the Holocaust. Still, its remaining community has preserved its unique culture and traditions, including a distinctive cuisine that fuses Sephardic, Middle Eastern and Spanish cooking with Italian ingredients and methods. The cuisine of the Italian Jews is a fabulous example of Jewish Fusion at its very best.

Ingredients:

• 1 3-4-pound free range frying chicken, cut into serving pieces
  1 cup of flour seasoned with 1 Tablespoon each of salt, pepper and garlic powder
  Salt and freshly ground black pepper to taste
  4 tablespoons olive oil
  1/3 cup pitted black olives, coarsely chopped
  1/3 cup pitted green Sicilian olives, coarsely chopped
  3 cloves garlic, minced
  2 large tomatoes, peeled, seeded and coarsely chopped
  1 tablespoon chopped fresh sage.
  1 tablespoon chopped fresh rosemary.
  1 tablespoon chopped fresh basil, plus extra for garnish
  ½ cup dry red wine
•  

Directions:

• Sprinkle the chicken with salt and pepper.
  Dredge in seasoned flour.
  Warm the olive oil in a large sauté pan over high heat.
  Add the chicken pieces and sauté until golden on all sides.
  Add the olives, garlic, tomatoes and sage, rosemary and basil.
  Cover, reduce heat to low and cook until the chicken is tender, about 25 minutes. Uncover the pan and add the red wine.
  Raise the heat to high and cook rapidly to reduce the pan juices.
  Adjust the seasonings.
  Transfer to a large warmed platter and sprinkle with more fresh basil.
  Serve at once.

Inspired by “Cucina Ebraica: Flavors of the Italian Jewish Kitchen” Chronicle Books

Some recipes, although not actually Jewish, just seem that way, probably because they are the favorite of so many traditional cooks. This egg salad recipe is an especially good example. It is often served at a brunch or the “break-the-fast” at the end of the Jewish Day of Atonement (Yom Kippur) It is pretty enough to serve on a festive occasion.

Ingredients:

• 1 tablespoons gelatin
  1½ cups water
  2 cups mayonnaise
  20 chopped eggs
  1 large stalk, finely diced celery
  1 medium, chopped green pepper
  3 oz jar, chopped pimento
  4 tablespoons relish
  1 tablespoon salt
  2 tablespoons lemon juice

Directions:

• Combine eggs, celery, green pepper, pimento, relish, salt, lemon juice and mayonnaise in a large bowl. Dissolve gelatin in ½ cup of cold water. Bring remaining cup of water to a boil and add to dissolved gelatin. Cool slightly. Add gelatin mixture to egg mixture and mix thoroughly. Pour into a lightly greased ringed salad mold and chill until set.(about 3 hours)

Serve with crackers or cocktail rye bread.

Compliments of Ruthe Rogow

Also of interest…Israeli Falafel Recipe, Potato Latkes, Chopped Liver, Kugel, Pierogies

You will not believe how sinfully delicious and rich this french toast dish is. It is definitely not for dieters. However, it is a truly fantastic brunch dish which will have your guests swooning! It is the perfect use for day-old challah.

Ingredients:

• 1 stick sweet, unsalted butter
  ½ cup walnuts, chopped coarsely
  2 bananas, sliced
  ¼ cup banana liqueur (optional)
  1 pint real Vermont maple syrup
  2 cups half-and-half
  2 tablespoons cinnamon
  2 tablespoons pure vanilla
  4 whole eggs (not beaten)
  ½ cup sugar
  Pinch salt
  8 pieces challah bread
  ¼ wheel double cream brie cheese, cut into 8 thin pieces

Directions:

• In a medium-hot pan, melt 2 ounces of butter.
  After butter melts, but before starting to brown, add walnuts.
  Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts.
  Add banana slices to the walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize.
  Remove pan from heat add banana liqueur and return to heat. (very important, do not add liqueur to pan while still on burner)
  If the pan is hot enough, let most of the liquid evaporate until removing from heat.
  Add maple syrup and set aside in serving container.
  Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl.
  Stir vigorously to combine cinnamon with mixture.
  Dip challah bread into egg mixture, make sure that bread soaks up liquid.
  Heat pan to medium. Melt tablespoon of butter.
  After butter has melted and before it begins to brown, add 2 slices to pan.
  Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah.
  Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute.
  Continue with the remaining bread and cheese in the same manner.
  Place on a plate, spoon your syrup mixture on top and enjoy.

I have been perfecting my chopped liver recipe for the past 20 years, and this recipe is the culmination of countless experiments. I never use anything except fresh chicken livers. Other livers tend to impart bitterness. There is actually more onion and egg than liver in this recipe which gives it a somewhat lighter color and definitely a lighter texture. This recipe should be well chilled but eaten within one day of its preparation. It does not last long in the refrigerator.

Ingredients:

• 1 pound of fresh chicken livers
  ¼ cup plus 12 Tablespoon of vegetable oil
  4 medium yellow onions
  8 hard boiled eggs
  2 teaspoon of salt (or more)
  2 teaspoon of ground pepper

Instructions:

• Sauté the chicken livers until no longer pink on the inside in a non-stick pan
  in 1 Tablespoon of oil.
  Pureé the liver while still hot in a food processor.
  Chop the eggs in the food processor, but not too finely chopped
  Finely dice the onions (to about 1/8 inch x 1/8 inch size (not in the food processor)
  Sauté the onions in 1/4 cup of oil, stirring regularly, until the onions are medium brown. If they get too brown or black, they will make the chopped liver bitter. Retain the oil with the onions.
  Fold all ingredients together in a mixing bowl until completely mixed.
  Add more salt to taste. It may be necessary to add a little more oil too.

Refrigerate and chill, preferably overnight.