While serving a congregation in South Africa, I became acquainted with a fish called snoek, which actually has no equivalent in North America. However, I have found that smoked Lake Superior whitefish is an excellent substitute. This is an excellent brunch dish.
Tag Archives: Cooking
I can hardly believe that I am including a meatloaf recipe in this online cookbook. Going all the way back to my childhood, I hardly ever enjoyed meatloaf. It was always too dry or simply too boring for my taste. At last, I believe I have discovered a special ingredient from Mexico that adds a little something extra to make this meatloaf actually memorable. Chipotle chilies are fully ripened and smoked jalapeno peppers that have been roasted. They are not very spicy, but definitely add a special touch.
1 ounce dried chipotle chilies, stemmed
2 ripe medium sized Italian Roma tomatoes, cored
3 garlic cloves, peeled
2 cups water
2 Tablespoons olive oil
1 medium onion, diced
3 celery stalks, diced
1 teaspoon ground cumin
1/8 teaspoon ground nutmeg
11/4 pounds ground beef
11/4 pounds ground turkey
1/2 cup unseasoned bread crumbs
11/2 teaspoons salt
3 large eggs, beaten to blend
Combine chipotles, tomatoes, garlic and water in medium saucepan.
Season with salt and pepper.
Bring to boil.
Reduce heat and simmer until reduced by 1/3, about 20 minutes.
Transfer to a food processor and puree until smooth, then strain.
Heat oil in heavy large skillet over medium high heat.
Add onion and celery and sauté until tender, about 10 minutes.
Add cumin and nutmeg and stir 1 minute.
Remove from heat. Transfer to large bowl. Cool.
Preheat oven to 375º F.
Add beef, turkey, bread crumbs and salt to onion mixture.
Add ½ cup chipotle sauce.
Mix until well blended. Add eggs and mix well.
Press mixture into 9 x 5inch loaf pan.
Brush top with some of remaining chipotle sauce.
Bake meatloaf until a meat thermometer registers 160ºF, about 1 hour.
Transfer to rack. Cool slightly. Drain off any grease.
Turn meatloaf out onto platter. Serve with remaining sauce.
The thrifty Italian Jewish cook wasted no part of the chicken. And it’s easy for us to buy inexpensive giblets for this rich and delectable risotto. Donatella Pavoncello, in her delightful Dal 1880 ad oggi: la cucina dalla mia famiglia, cooks the rice in the giblet sauce and spoons some reserved sauce on top. I find it’s easier to make the sauce, cook the rice, and then combine the two. That way you don’t run the risk of gummy overcooked rice. Incidentally, this sauce is also wonderful tossed with pappardelle.
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.
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.
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.
This recipe has been adapted from a description in Giuseppe Maffioli’s La cucina padovana, and is probably Ashkenazic in origin.
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.
- 2 Tablespoons vegetable oil
2 large onions, finely chopped
1 bay leaf
½ teaspoon ground cinnamon
1 teaspoon ground coriander
½ teaspoon ground cumin
2 cloves garlic, crushed
1 ½ Tablespoons curry powder
2 Tablespoons cake flour
1 teaspoon turmeric
3 pounds lamb, trimmed of excess fat and cubed
1 pound medium tomatoes, skinned and chopped
6 to 8 dried peaches or apricots, finely chopped
30 ml fruit chutney
2 Tablespoons beef boullion
1 teaspoon white vinegar
2 teaspoons salt
fresh ground black pepper
- Heat the oil in a large saucepan and sauté the onions for about 5 minutes, or until transparent.
Add the bay leaf, cinnamon, coriander, cumin, garlic, curry powder, flour and turmeric and simmer for a few minutes, stirring constantly.
Add the meat and brown lightly, adding a little more oil if necessary.
Add the remaining ingredients and mix well.
Simmer over moderate heat for 1 hour.
Serve immediately with basmati rice and bowls of sliced banana, dried coconut, diced pineapple and chutney.
As a Mid-West boy at heart, fried chicken was always one of my favorites. On many Sundays, our family would take a drive out to a country restaurant that was actually a farm, where we as kids would pet the animal while we waited for our table to be ready. The meal was always served family style, with such standards as cole slaw, corn fritters and, of course, apple pie for dessert. Read More →
While living in South Africa, I became familiar with Peri Peri seasoning, a spice introduced by the Portuguese sailors and settlers. Peri Peri is a truly distinctive garlic hot sauce. In South Africa, it is especially popular as a marinade for chicken, but it is also excellent for fish tacos. As a transplanted southern Californian, where Baja California fish tacos are popular, as a frequent visitor to Hawaii, where Mahi Mahi is in abundance, and as a former resident of South Africa, this dish combines the best of three of my worlds.