Feb
28
2009
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.
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Feb
15
2009
This is simply the best apple pie I have ever tasted. It is very rich, since it is made with sour cream. It is also very easy to make and virtually foolproof. The crust works perfectly every single time.
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Feb
05
2009
Although not “officially” a Jewish recipe, lamb shanks long have been popular with traditional Jewish cooks. What makes this recipe more interesting than the usual comfort-food variety is the addition of black bean garlic sauce, a pungent and thoroughly delicious sauce available at all Asian markets and also 5-spice powder, a richly aromatic seasoning which adds an additional layer of flavor.
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Jan
25
2009
This lamb shank recipe is mostly of Moroccan origin. However, it has a few surprises. The addition of Chinese five spice seasoning adds some complexity and the use of Israeli pearl couscous makes the disk less grainy than traditional couscous dishes. The little apricot pieces add both color and a pleasant sweetness which enhances the lamb’s flavor.
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Jan
13
2009
This is a Jewish/Asian fusion alternative to topping a salad with bacon pieces. Although gribines are admittedly high in cholesterol, they add a special crunchiness and flavor that is unique and delicious.
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Jan
08
2009
This is a torte recipe that I have been preparing for many years. I am sure that it was originally a contest winner, but I can’t remember where. It is definitely a keeper. You will want to make it over and over again.
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Jan
05
2009
Durban, South Africa’s location on the Indian Ocean makes fish and seafood the natural local favorite. In addition, its large Indian population, dating back to Colonial days, introduced an exciting arrays of curries and masalas which have become a local staple. Although the varieties of fish in South Africa are not necessarily available in North America, it is possible to duplicate the wonderful flavors and aromas of South African fish curry.
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Dec
30
2008
After enjoying Israeli falafel for decades, it struck me that the basic ingredients of falafel, namely the fried chickpea mixture could be flavored with all sorts of seasonings, not just the standard Middle Eastern ones. So, here is my Italian variety. Falafel usually is served in pita bread but for this recipe, I recommend using Italian bread or rolls, cut as for an Italian meatball sandwich. Continue Reading »
Dec
29
2008
This delicious roasted chicken recipe can be prepared in about 2 hours.
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Dec
17
2008
Machaca is a flavorful combination of shredded beef, eggs, onions, tomatoes and peppers. In Mexico, machaca is made from sun-dried meat. The cattlemen of the north made meat easy to carry on the trail by drying it. Tastier than beef jerky, the meat was first marinated, then cooked, shredded and dried. It can be served in tacos, burritos and in scrambled eggs. Continue Reading »
Dec
13
2008
This delicious latkes recipe can be prepared in about 20 minutes.
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Dec
01
2008
Many of the ingredients in this beef brisket recipe will be familiar to Jewish cooks, including the Coca-Cola. However, I find that the addition of the Chinese Five Spice gives this dish a much more interesting layer of flavor.
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Dec
01
2008
This is a spring vegetable stew served at Passover in Algeria. The artichoke and fennel combination is served as a salad in Tunisia, minus the celery root and with less garlic, but with the addition of harissa.
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Nov
27
2008
Julie is the proprietor of Phoenix, a well-known Chicago Chinese restaurant, located not far from Manny’s, Barack Obama’s favorite deli. Manny’s corned beef sandwiches are legendary. Julie has devised the perfect use for left-over corned beef or pastrami.
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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.
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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
This delicious brisket recipe takes about 3 hours of preparation.
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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.
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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.
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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.
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