Nov 22 2008
During the Jewish holiday of Passover, many households serve turkey recipes. However, since the dietary rules for Passover do not permit leavened products such as bread or cornbread, traditional cooks substitute matzah (matzoh), which is available in most supermarkets year ’round. Matzah’s texture makes an excellent stuffing, and you definitely do not need to be Jewish to enjoy it during the Thanksgiving holiday.
Nov 21 2008
Elsewhere on this recipe Web site, I have written about the South African affinity for curries. This hotpot recipe combines both sweet and savory ingredients into a delicious Chicken curry. It is also very easy to prepare. Continue Reading »
Nov 16 2008
Nov 12 2008
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.
Nov 10 2008
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.
Nov 07 2008
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.
Nov 01 2008
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.
Nov 01 2008
This is an easier and much lighter version of a traditional Jewish recipe. The use of wonton wrappers (squares) gives these kreplach a much airier texture. Rather than tasting mostly dough, which more often than not is pretty heavy, the taste and texture is primarily that of the filling.
Oct 28 2008
Every Chinese restaurant has its own version of lemon chicken. Most sauces have the sweetness and color of a lemon meringue pie, which is unfortunate. I believe that the natural lemon flavor should come through. This recipe is light as well because the chicken is not batter-dipped.
Oct 27 2008
Leave it to an East Village Jewish Deli to come up with an actual American/Jewish/Asian fusion dish! That is because the Second Avenue Deli has had a Chinese chef for many years. I have enhanced this recipe with even more Asian flavor. Although this recipe calls for baking and broiling the chicken, it is definitely better on a charcoal grill. Continue Reading »
Oct 24 2008
Only in Chicago is this dish considered a classic. Made famous by old-time Chicago Italian restaurants such as the Rosebud, this Chicken Vesuvio dish easily can be adapted for those who observe Kosher laws. I have added my own touch to give it some extra pizzazz.
Oct 22 2008
This exceptional garlic fish recipe comes from South Africa. It may be simple, but the flavor is fabulous. The marinade contains a lot of garlic, but because the garlic is cooked for a long time the smell is not overpowering. Fresh fish may be used instead of frozen. Portuguese garlic fish will keep for up to 5 days in the refrigerator, and it can be enjoyed either hot or cold. Continue Reading »
Oct 19 2008
Peri-Peri is a hot or mildly hot seasoning, sometimes a prepared sauce, that is of Portugese origin. In South Africa, Peri-Peri seasoning is virtually a staple. It is much more than a mere hot sauce. Although not well-known in North America, it adds great flavor to many foods, especially chicken and fish. It is available in specialty stores and also from internet-based companies that sell South African products. Continue Reading »
Oct 16 2008
This is a great example of Jewish fusion from a chef who has taken a traditional but basically boring recipe and adds his own favorite spices. The result is a much more exciting version of an old Jewish recipe. Congratulations to Emeril Lagassefor adding new spirit to a tired standard. I have made a few changes of my own.
Oct 16 2008
This recipe is a typical South African Malay Curry. The first Malay people in South Africa were brought as slaves from what is today Indonesia. As a result of the influence of the Malay and West Asians from the Indian sub-continent who came later, many curry dishes are popular in South Africa.
Oct 14 2008
This recipe has been adapted from a description in Giuseppe Maffioli’s La cucina padovana, and is probably Ashkenazic in origin.
Oct 14 2008
Long ago, I concluded that the best recipes are almost always simple recipes. If it takes more than a single page to provide cooking instructions, then I usually take a pass. When it comes to Chinese recipes, simplicity is essential. I like to stick to recipes of no more than 3 primary ingredients. In the case of this orange beef recipe, they are the beef, the green onions, and the orange peel. In that way, the ingredients remain distinctive. Except for the time required for marinating the beef, the actual cooking time is very, very brief.
Ingredients:
Directions:
*For dried orange peel, remove peel of 1 orange, scraping all white pith form inside. Cut peel into 1-inch squares. Arrange on baking sheet. Let stand in warm place until peel is thoroughly dried, about 24 hours. Store in tightly covered container.
Oct 14 2008
For those a little weary of traditional chicken soup, here is a Middle Eastern variation that is sure to bring a smile to your guests’ faces. It has a few surprises.
Ingredients:
Directions:
Oct 11 2008
Here we have the traditional Chanukah snack, potato pancakes, made with lots of extra zip. Let’s face it—potato pancakes usually derive their flavor from being fried in oil. These latkes have plenty of added flavor; they are fused with Cajun seasonings. This is an inspired combination thanks to Chef Paul Prudhomme. For those who may not wish to combine all the spices, Chef Prudhomme’s Cajun spices are available in most supermarkets, under the “K Paul” brand name.
Ingredients:
Seasonings:
Directions:
Inspired by Chef Paul Prudhomme’s Seasoned America
Oct 06 2008
Unlike in the U.S., in South Africa lamb and mutton are the most popular and widely cooked meats. I think this is the most popular curry dish in South Africa. It is important to use fresh curry powder.
Ingredients:
Directions:
