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.
Tag Archives: Jewish Food
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.
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.
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.
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.
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.
2 cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup butter or margarine, at room temperature
1 cup granulated sugar
2 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ cup finely chopped almonds
2 Granny Smith or Golden Delicious apples (6 ounces each), peeled, cored and cut in thin wedges (2 ½ cups)
½ cup (6 ounces) apple jelly
½ cup sliced almonds
For garnish: Confectioner’s sugar
Place the oven rack at the lowest position; heat oven to 350° degrees F.
Grease a 9-inch spring form pan.
Mix flour, cinnamon and nutmeg.
In a large bowl beat butter and sugar with electric mixer until light and fluffy.
Beat in eggs one at a time, then lemon juice and vanilla.
Stir in flour mixture and chopped almonds until well blended.
Measure out 2/3 cup batter and set aside.
Spread remainder in bottom of prepared pan.
Starting ¼ inch from the edge of pan, arrange about 1 ½ cups of the apples in a circle, slightly overlapping.
Form another circle on top with remaining apples, starting ½ inch from center of pan. Meanwhile melt ¼ cup jelly and brush over apples.
Drop teaspoonfuls of the reserved batter around outside edge and spread with back of spoon to make a ½ inch border (or pipe through pastry bag fitted with plain round tube with an opening of about ½ inch).
Fill center of torte with remaining batter.
Arrange some sliced almonds in center; sprinkle remainder over border.
Bake 1 hour or until golden.
Cool in pan on rack 15 minutes. Remove pan sides.
Melt remaining ¼ cup jelly and brush the apples again.
Cool completely on rack. Sprinkle border and center with confectioners’ sugar.
Makes 12 servings.
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.
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.
This delicious roasted chicken recipe can be prepared in about 2 hours.
A delicious machaca recipe for tacos, burritos or scrambled with eggs.
This delicious latkes recipe can be prepared in about 20 minutes.
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.
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.
Julie is the proprietor of Phoenix, a well-known Chicago Chinese restaurant, located not far from Manny’s, President 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.
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.
1 (10 – 12-pound) turkey
1 large can of low-sodium chicken broth
Butter or parve (non-dairy) margarine
1 cup kosher salt
1 cup brown sugar
2 oranges, diced
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food-grade plastic storage bag.)
Add the oranges, lemons, thyme, and rosemary.
If you have a larger turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy.
Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated up to 24 hours.
Matzah Stuffing Ingredients:
1 (12-14 ounce) box of matzah
3 large onions, sliced thin
6 garlic cloves, finely minced
vegetable oil, enough to sauté onions
1 (14 ½ ounce) can chicken broth
1 teaspoon sugar
1 cup of slivered, blanched almonds
2 carrots, peeled and finely diced
3 stalks of celery, fined diced
1 apple, peeled and grated
pepper, to taste
½ teaspoon poultry seasoning
onion powder to taste
garlic salt to taste
1. Crush the matzah into small pieces.
2. Sauté the onions in oil till transparent; add the minced garlic and stir briefly.
3. Add carrots, celery and apples and cook until they are softened.
4. Add remaining ingredients.
5. Mix together and taste for seasoning.
6. If the stuffing seems too dry, moisten it with more broth.
7. Stuff turkey loosely.
8. Any leftover stuffing can be cooked along-side turkey in a casserole dish.
9. When basting the turkey, add some of the pan juices to any of the stuffing cooked in the casserole dish.
1. Preheat the oven to 325° F.
2. Remove the turkey from the brine and rinse well under cold running water.
3. Pat dry with paper towels inside and out.
4. Place turkey, breast side down, in a large, heavy roasting pan, and rub on all sides with butter or margarine
5. Season the turkey lightly inside and out with salt and pepper.
6. Stuff the turkey with the matzah stuffing.
7. Loosely tie the drumsticks together with kitchen twine.
8. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn and baste with ½ cup chicken stock.
9. Continue roasting with the breast side up until an instant-read meat thermometer registers 165° F. when inserted into the largest section of thigh, about 2 ¾ to 3 hours total cooking time.
10. Baste the turkey once every hour with ½ to ¾ cup chicken stock.
11. Remove from the oven and place on a platter. Cover with aluminum foil and let the turkey rest for 20 minutes before carving.
For the pan gravy:
Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.
Place the roasting pan on two stovetop burners over medium heat add the pan juices and 1 cup broth and some white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan.
Add the remaining 3 cups of broth and bring to a simmer, then transfer to a measuring cup.
In a large heavy saucepan, melt the butter or margarine over medium high heat.
Stir in the flour and cook, stirring constantly, to make a light roux.
Add the hot stock, whisking constantly, then simmer until thickened.
Add the reserved neck meat and chopped giblets to the pan and adjust the seasoning with salt and black pepper.
Pour into a gravy boat and serve.
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.
This delicious brisket recipe takes about 3 hours of preparation.
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.
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.
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.