Monthly Archives: March 2013

Locusts in Coconut Milk

locustrecipe

Over the past week, Israeli media has been closely tracking the arrival of millions of locusts swarming the country from Egypt.

One weekend in late 2004, I was snorkeling in the Red Sea just a short walk from the Egyptian border crossing, marveling at a small octopus, when I emerged from the water to see an enormous cloud of locusts crossing the border and charging due north.I’ve also been closely tracking this pre-Passover plague — because I was an eyewitness to Israel’s last locust swarm.

I savored that moment of Biblical irony as the plague of locusts left Egypt and made a mass exodus to the Land of Israel. I asked a local Israeli on the beach what she thought.

“Thailandim eat those things,” she said, referring to the large number of Thai workers working agricultural jobs in Israel. “Yuck!”

The head of a southern Israeli municipal council, Shmulik Reifman, has offered his own recipe for locust shish kebobs drenched in coconut milk, a dish he invented while touring the recent locust storm.Yum, say Israeli foodies, who are turning the pests into a délicatesse. Chef Moshe Basson of the Euclalyptus restaurant in Jerusalem, who specializes in foods of the Bible, prefers his locusts fried and smothered in risotto seasoned with coriander and chili. “First throw your live locusts into boiling vegetable stock. They will squeal like lobsters as the air shoots out of their shells,” goes his recipe, posted by The Guardian.

Rabbis are mixed on the question of the insects’ kosher status, but Reifman gives it a thumbs-up. “Jews in Morocco and Libya used to eat locust a lot, and it’s rich in protein,” he told the Israeli daily Yediot Ahronot, which printed this recipe. “You can prepare it in two ways: frying, or with vegetables and coconut milk. It’s a winning recipe, and you don’t mess with a winning recipe.”

Locusts in Coconut Milk

Posted on March 15, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Multi-Colored Meringues

mer6

I love meringues. I love to eat them and I love to make them. They are so simple, require so few ingredients and can be colored or decorated in so many ways. With that crunchy outside and chewy inside, meringues are always a crowd-pleaser. Meringues are a great Passover treat because they require only egg whites, salt, sugar, and a little bit of food coloring. They’re quick to make but take a while to bake so it’s best to whip up a batch before folding laundry or cleaning your refrigerator, but I promise they’ll be worth the wait.

mer5

Brittany Wayne grew up in Weston, CT and enjoyed baking with her parents from a young age. In high school, Brittany completed a year-long independent study on cake decorating, culminating in a three-tiered wedding cake. The teacher who graded the study gave Brittany a D because she didn’t believe Brittany made the cakes she brought in each month. Brittany did make the cakes. You can follow Brittany and her cake creations on Twitter, and Instagram.

Multi-Colored Meringues

Posted on March 14, 2013

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Bronfman & Mile End: New, Old and Delish

SONY DSCThe first time I heard of “Montreal-style Deli” was a few years ago when i was still working for Edgar M. Bronfman’s foundation. We were visiting the Hillels of Montreal and I was sent on a mission: go and procure some smoked brisket for Edgar from Schwartz’s deli. It’s his favorite. Of all my assignments during my time working there, this was, without doubt, my favorite. Brisket. Done. I still have the receipt hanging at my desk.

So when Mile End Deli opened in Brooklyn in 2010, I knew Edgar would love it. And I was right. I like to think I am usually right when it comes to food.

And last night, worlds (and Bronfmans, and celebrities and rabbis) all collided at the launch party for The Bronfman Haggadah, a new Haggadah written by Edgar with gorgeous artwork by his wife, the talented Jan Aronson. While Mile End served up Passover-inspired dishes, providing the perfect accompaniment to the evening’s festivities of modern and traditional.

Mile End’s website says that it is “a Jewish delicatessen in New York City committed to breathing new life into old-world traditions.” And I can’t think of a better way to describe the Haggadah Edgar has created. For some the Haggadah will feel very foreign: entirely in English, with some different songs and the purposeful act of welcoming Elijah earlier in the Seder. But for others, for whom the Judaism of their childhood never quite fit; for those who never experienced a Judaism which fit or not; or for those just looking for something different, this Haggadah may find a new place as part of your family’s tradition.

In his remarks last night, Noah Bernamoff of Mile End explained, “Everyone knows what Jewish deli food is. We like to ask ourselves the difficult questions about Jewish food.”

Bronfman HaggadahIf nothing else, Passover is a time for storytelling, asking questions and food. And the dishes Mile End served last night definitely fulfilled its mission of breathing new life into old-world traditions. Duck pastrami served on a matzo brei cake with green apple haroset; pickled deviled eggs; and braised brisket with green figs on spiced matzo, just to name a few. They posted their full menu from the Haggadah launch on Instagram last evening, so please, take a peak! Above all, each bite tasted like something familiar, and also something brand-new. I will give one word of critique: I didn’t love the take-home macaroons, which most closely resembled and tasted like the variety you can buy in the Supermarket. But I’ll let it slide. Mile End isn’t known for their baked goods.

I remarked to Rae Bernamoff of Mile End that I couldn’t decide which mini dish was my favorite, but in the end I have say, the crispy gefilte fish cake stood out to me. I never ate gefilte fish growing up. My grandmother, while a wonderful (and hilarious) woman, is a terrible cook and exclusively served the gefilte fish out of a jar, which most closely resembles a ball of lint you might pull out of the dryer. It wasn’t until well into my teens that i had my first real bite of the Ashkenazi classic and fell in love. Slathered in spicy horseradish, it is now a favorite, and a staple at my seder.

But Mile End’s version was crispy, slightly sweet and tasted almost like a gourmet fish stick or mini cod cake. Served with chrein cream and pickled carrot…well. I ate two. And I ate three of the pickled deviled eggs. But I digress.

If you’re in New York, please check out one of Mile End’s two locations. And if you’re still looking for the perfect Haggadah for your family, have a look at The Bronfman Haggadah.

Wishing you and your family a  Passover celebration infused with relevant traditions and delicious dishes, both new and old alike.

Posted on March 13, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Honey Horseradish Chicken

Yield:
4 servings

honey horseradish chickenGrowing up, Passover meant sweet and sour brisket. Slowly braised in the oven for hours until Bubbe declared it was tender enough to eat. Sounds simple enough, but that poor brisket was in and out of the oven and examined and re-examined until it was dry. So we tried chicken one year. Surely that would fare better. But the story was the same- Bubbe, my Mom and Aunts gathered around the oven trying to determine if the chicken was done. Opening and closing the door, all whilst poking and prodding the poor bird. “Is it done?” “It looks done.” “No I see pink!” They were petrified of giving the whole family salmonella. Sigh.

Passover recipes are actually some of my favorite to develop- the limit in ingredients forces me to get creative and put together recipes that I never would otherwise. I decided to make a roasted chicken as homage to that Pesach- it would work for a seder, or you could nosh on it for meals during the chametz free week. Honey and mustard is one of my favorite combos, but of course mustard is out. How about horseradish instead as a nod to the seder meal? The horseradish gives the chicken a subtle spiciness much like a Dijon would, and is balanced with the sweet honey- delicious!

Honey Horseradish Chicken

Posted on March 13, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Mojito-Scented Quinoa

Mojito-scented QuinoaHolidays are meaningful for a variety of reasons, but more often than not, because they include a gathering of family. This will come as no surprise, but in my family, that gathering always features two elements: a mouthwatering feast and a dance party. Without exception, if there is music playing in the general vicinity, there will be dancing. Regardless of the amount of space we have, someone always finds room to bust a move. And depending on how much alcohol was served at dinner, the elders have been known to cut a rug, as well.

On the rare occasion when I need a little liquid courage to hit the makeshift dance floor, one of my favorite cocktails is the classic Cuban mojito. Made famous by Ernest Hemingway, this literary favorite blends the distinctly clean, fresh scent of lime and the aromatic essence of sugar-bruised mint leaves with world-class rum only found on the motherland and the nose-tickling fizz of seltzer. Topped off with a splash of bitters, it’s clear why the mojito is favored by Cubans and Americans, alike.

Since we’ll soon be gathering as a family for Passover, and rum will certainly be off-limits due to the dietary restrictions that accompany the holiday, I thought I’d transform this citrus-y cocktail into a tasty bite suitable for any seder table. By seasoning naturally bitter quinoa, a longtime Passover favorite across the board, with the most memorable elements of a mojito, hopefully, all it will take is one bite to get the more shy family members to hit the dance floor.

Mojito-Scented Quinoa

Posted on March 12, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Mayim’s Moroccan Salad

Yield:
4-6 servings

The reason I lFFO_005ove this simple recipe is: you can prep it beforehand, it stays great, it’s cheap, and it’s very yummy! The vinaigrette is simple but very flavorful, as I have found many Moroccan Jewish recipes to be.

The recipe serves 4-6, but I like to double it and eat the leftover salad throughout chol hamoed.

 

 

 

Moroccan Salad

Posted on March 11, 2013

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Salmon with Maror and Honey

Prep:
5 minutes

Cook:
25 minutes

Yield:
Serves 4 (doubles or triples well)


horseradish salmonMaror is an important part of the pre-meal seder, but there’s no reason you can’t make it a part of your Pesach feast. Some people like a little dot of maror to go with their gefilte fish, but I’m a gefilte fish hater, so I wanted to think of some other way to integrate some strong chrein into my meal. Enter: horseradish salmon. This recipe is incredibly quick and easy, and leads to an amazingly moist and sweet dish, with just a jab of chrein getting you on the finish. Do not be dissuaded by the amount of horseradish called for–it mostly cooks away leaving an amazing spicy aroma layered on a honeyed, flaky piece of fish.

Salmon with Maror and Honey

Posted on March 10, 2013

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(Non) Traditional Jewish Deli: DGS in DC!

Ever since DGS Delicatessen opened its doors in Washington, DC last year, I’ve been following their reinvented Jewish dishes and praising press with interest. I was thrilled to have a chance to speak with Chef Barry Koslow this week about his inspiration and vision for the modern, Jewish deli.

DGS bagel Chef Barry actually started his culinary career working in upscale French restaurants, and had always dreamed about opening a French bistro. As a Jewish guy who grew up in the DC area he realized he had a strike against him: he wasn’t French.

I love that when Barry and his partners began exploring the idea of opening a deli, they wanted to do things differently, set themselves apart from the traditional North American Jewish deli that was dying off. They asked themselves: What should change about Jewish cuisine?

When you glance at DGS’ everyday menu and even their special Passover menu you can see very clearly what Barry is doing differently for Jewish cuisine: the traditional, American-Ashkenazi dishes so many of us grew up with are there, but with exciting, modern twists. For example, their lamb merguez knishes are a unique Sephardi-Ashkenazi hybrid packing a flavor punch.

The signature of DGS is their renowned Pastrami Sandwich, which starts with great rye bread. The pastrami takes 8 days to make with a signature spice blend that is ground by hand, smoked for 6 hours, steamed for 4 hours and then sliced by hand.

Joshua Cogan Joshua CoganChef Barry prefers to serve the matzah balls, made with duck fat (yum..my favorite) as unadulterated as possible: no noodles, no chunks of chicken, just perfect broth and the balls.

What’s up next for DGS? They plan to serve up a GLT this summer: gribenes, lettuce and tomato sandwich. My mouth is already watering….!

Chef Barry also explained that some people have struggled with their versions of Jewish classics, and most others are delighted by the opportunity to visit their Jewish food memories through DGS’ unique versions. Barry shared,

“…people have nostalgia for delicatessen, and we make people rethink this. What we do sparks a lot of debate, but the majority of the people love it. But I think the conversation is important – people need to talk about how it was, and look how we are doing things different.”

When food is not just food, but a connection to heritage and part of a larger conversation about Jewish community and people? Well, then they must be doing something right!

DGS Delicatessen is open 7 days a week, serves lunch, happy hour and dinner during the week, as well as brunch on the weekends. They will offer their Passover menu from March 25th – 31st.

DGS Delicatessen, 1317 Connecticut Avenue, 202.293.4400.

Posted on March 8, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Sweet Potato Pie with Macaroon Crust

Yield:
6-8 servings

Like the crazy Jewish woman I am, I start researching Passover recipes…well, you might say I research Passover recipes all year long. Passover is my least favorite holiday and so I am always trying to make the week as painless as possible with delicious “non Passover tasting” dishes.

SONY DSCWhen I came across this recipe from Whole Foods a few months ago I immediately thought: this will be a perfect Passover recipe since I will only need to make one substitution! I hate using matzo meal or other Passover-rific substitutions, so I always looks for those perfect Passover-friendly recipes.

In general I like making pies and cheesecake during Passover since you can easily replace a graham cracker or cookie crust for almonds, walnuts or pecans. In this sweet potato pie recipe, I replaced the gingersnap cookies with almonds. Combined with sweetened coconut and melted margarine or butter – voila! a perfect moist crust that tastes just like a macaroon. The sweet potato filling is light and flavorful, just like a pumpkin pie.

This pie recipe is so good you will make it all year, and THAT is a sign of the perfect Passover recipe.

Enjoy!

Sweet Potato Pie with Macaroon Crust

Posted on March 5, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Savory Breakfast Bread Pudding

Yield:
6-8 servings

It’s that time of year again when we go through cabinets, fridge and freezer searching for chametz and rack our brains on how to use them up before Passover. I love this challenge each year, especially because I usually have a few bags full of leftover challah just waiting to be used in a new recipe.

SONY DSCBread puddings are often sweet and served for dessert; while stuffing is usually savory and served as a side dish. But I wanted to sort of combine both these concepts and do something a bit different – a savory, dairy bread pudding perfect to serve for breakfast or brunch! And thus, my Savory Breakfast Bread Pudding with Goat Cheese and Mushrooms was born!

Don’t like mushrooms? Use spinach or peppers instead.Serve with scrambled eggs and some fruit for a perfect, rounded breakfast.

Savory Breakfast Bread Pudding

Posted on March 2, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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