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.
Tag Archives: Rabbi Michael Sternfield
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.
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.
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.
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.
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.
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.
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.
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.
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.
This recipe has been adapted from a description in Giuseppe Maffioli’s La cucina padovana, and is probably Ashkenazic in origin.
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.
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 →