Jump to content


eGullet Society staff emeritus
  • Posts

  • Joined

  • Last visited

Everything posted by gsquared

  1. I am, courtesy of Al Dente, to inflict my fooding upon you for the coming week. Not a bad week to do this, as there is not much planned that would require me to expose my shortcomings as a cook to your scrutiny. Wednesday we host a lunch for the partners of our GP. The wife is intent on selling their practice some paintings, so this will be a sort of business lunch, the idea being that I soften them with good food and wine, leading into the sales pitch. I will work on the menu tomorrow and give details later. My daughter wants me to prepare a lunch for her adventure club on Sunday (I do all the prep and she will go and cook it), and we will have an indaba (conference) on that on Wed., after the medics have departed. For the rest of the week it looks pretty much like "normal" family dinners, barring, of course, the unexpected. We generally eat fruit and cereals for breakfast, salads and so for lunch and focus on dinner as the big meal of the day. Most of our meals are al fresco. Johannesburg has wonderful wheather - mild in winter and generally mild in summer. We live in a small suburb that is the home of a large number of arty people, and has 32 restaurants within walking distance from our home. Our house has a veranda running around two sides. It is furnished and is where we spend most of our time. Here is a pic of part of it with the dining table and deck in the background. From the garden (the dogs on the couch are Tutu and Sissy) We also have a cat, Sipiwe: The deck has a large thorn tree protruding for it, providing great midday shade: The garden is small, but very lush with large, mature trees. So - dinner tonight. We had a 8 people around for dinner last night, and I am still coming down from the effort, so dinner was simple - pan fried salmon with stir fried noodles and coriander with a puree of basil. We accompanied it with a bottle of Villiera Gewurtztraminer 1999. The intense talc and fruit flavours went well with the salmon, which was, by the way, Norwegian farmed. My fishmonger gets a daily consignment flown in from Norway. We never get wild salmon down here, so to me, the Norwegian fish is as good as it gets.
  2. Keller has a great method for basic creamed corn in FLCB. Remove kernels from a few heads of corn. Whizz half in a blender with a tablespoon or so of water to get the process going. Strain and discard the solids. Add the reserved kernels to the strained juice and heat gently. The starch in the juice will cause it to thicken. Simmer gently for three minutes. From here on you can add bacon or whatever, but the base is, well, pure corn.
  3. So, B, was this a true sorbet or a mango ice? Details will be appreciated - we are fully into summer soft fruits over here and mangos abound.
  4. It is summer down here (South Africa) and the time when we almost exclusively use the abundance of soft fruit to make fruit ices for dessert. Difficult to go wrong with fruit ice desserts, irrespective of the nature of the rest of the meal. It is to me just the perfect end to a meal in summer. Last night we had a strawberry ice with vanilla flavoured creme fraiche. Today mango and stilton with granadilla and guava waiting in the wings.
  5. Focusing only on high ticket wines deprives one of the pleasure of finding gems that are, for the moment, still reasonably priced simply because the demand is not yet there. There are still winemakers around that create the best wine they can, and then allow market forces to determine the price. Two years ago I discovered the 2000 Springfields Whole Berry Cabernet selling at $15 (McD exchange rate) a bottle. A wonderfully complex, leathery wine with a long finish and a clean berry aroma. The 2002 is now selling for $45.
  6. Sent the mail again and got the recipe back.
  7. One other thing that worries me slightly - the recipe refers to foie gras "available in cans or glass jars from good delis". This sound like fg pate, not fresh. Maybe that explains the reference to "shaving" it. If that is the case, I can see how the pate would blend with the stock and the creme fraiche when you whizz it. But the fresh fg, sauteed? Dunno. I would sacrifice a small piece, saute it, add it to hot stock, add creme fraiche and blend, just to see what happens.
  8. But sharing it does not render it any less intact. In fact, I would think that sharing it ensures that it will endure.
  9. Egad! How do you "shave" foie gras! I would be scared, very scared to make that "live" without a test beforehand. I may be totally wrong, but what with the mushrooms and the creme fraiche, it seems to me that the fg will not be the star of the show, as it deserves to be.
  10. I have never had it as the main ingredient in a soup and am hugely interested in how this turns out. I have a conceptual problem with all that fat in the soup, though. Is it your intention to mush up the soup or to have pieces of seared fg sort of floating in it?
  11. I am happy to share. And thereby be a small part of a great tradition of recipe sharing.
  12. Not that I have noticed. I would think that fg, being mostly fat, is a good candidate for freezing without affecting the texture. The advantage of sauteing from frozen is that you can saute for longer and get a really sexy crust without the whole thing turning to mush. I seem to remember Heston B using liquid nitogen to bring the temp down for sauteing.
  13. gsquared

    creating foam

    The ISI comes with a good set of recipes to get you started. Probably the single trickiest aspect of non-cream ISI foams is getting the quantity of gelatine just right. Too much and the gel will not disperse sufficiently in the canister - too little and the foam will be unstable.
  14. I have had good results with freezing 2cm thick slices and then sauteing from frozen.
  15. I would definitely not put the substances forming the rings back into the stock. These are caused by surface impurities left on the sides of the pot as the liquid reduces. In other words, the same stuff you skim off.
  16. We were planning a modest BBQ yesterday lunchtime and two unexpected quests arrived. I had an extra piece of vacuum packed thick-cut rump steak in the freezer. Took it out, put it in a bread pan (still in the vacuum pack) and put it in the sun on the car roof (wonderful sunny day, around 88F in the shade) and hauled out more beer. When I eventually remembered the defrosting steak, it was around 1 1/2 hours later. The steak was medium-rare and beautifully succulent! We lowered the grill and gave it a short sizzle on each side to get some Maillard going- perfect steak!
  17. Thanks for all that. Ted leaves tonight and is astounded at the quality of info he carries with him.
  18. I have done the cup thing a time or two, Nolafoodie. Problem is that the damn things are so brittle that they are difficult to store when they are cup-shaped.
  19. Grate your parmesan finely. Preheat the oven to 320F/160C. Place around 2 teaspoons of the cheese in a little pile on a non-stick baking surface (silpat, teflon or, if you do not have any, spray your baking pan with cooking spray). Use your fingers to spread the pile out unto a 2 inch circle, as evenly as you can. Repeat until all the cheese is used. Bake for around 10 minutes in the middle of the oven (or until golden brown). Remove carefully with a spatula to a paper covered rack to dry and crisp up. You can then store them in an airtight container for a few days. Just be careful - they are fragile. I usually place them between layers of paper towl in a plastic container.
  20. Post your questions here --> Q&A Cooking Through the Jewish Year Instructor: Sheilah Kaufman Photography: Except where noted, preparation and photographs by eGCI Team. Table of Contents: <a href="#INTRODUCTION">INTRODUCTION</a> <a href="#A BRIEF HISTORY OF THE JEWS AND THEIR WANDERINGS">A BRIEF HISTORY OF THE JEWS AND THEIR WANDERINGS</a> <a href="#DIETARY LAWS (KASHRUT)">DIETARY LAWS (KASHRUT)</a> <a href="#FOOD LINK">FOOD AND ITS LINK TO CELEBRATION AND RELIGIOUS OBSERVANCE</a> <a href="#THE SABBATH">THE SABBATH</a> - <a href="#CHICKEN HAMIN">Chicken Hamin</a> <a href="#JEWISH HOLIDAYS AND SOME OF THE FOODS ASSOCIATED WITH THEM">JEWISH HOLIDAYS AND SOME OF THE FOODS ASSOCIATED WITH THEM</a> <a href="#ROSH HASHANAH">ROSH HASHANAH</a> - <a href="#CARROTS">Carrots with Garlic and Yogurt</a> <a href="#YOM KIPPUR">YOM KIPPUR</a> <a href="#SUKKOT">SUKKOT</a> - <a href="#BUFFET SURPRISE">Buffet Surprise</a> - <a href="#TAMAR">Tamar's Yemenite Chicken Soup</a> <a href="#CHANUKAH">CHANUKAH</a> - <a href="#CHEESE PESTO PARTY MOLD">Cheese Pesto Party Mold</a> - <a href="#APPLE CINNAMON LATKES">Apple Cinnamon Latkes</a> <a href="#TU B'SHEVAT">TU B'SHEVAT</a> - <a href="#EILEEN'S FABULOUS NOODLE KUGEL">Eileen's Fabulous Noodle Kugel</a> <a href="#PURIUM">PURIUM</a> - <a href="#HAMANTASHEN">Hamantashen</a> <a href="#PASSOVER">PASSOVER</a> - <a href="#THE ABRAVANEL'S HAROSET FOR PASSOVER">The Abravanel's Haroset for Passover</a> - <a href="#PASSOVER SPONGE CAKE">Passover Sponge Cake</a> <a href="#SHAVUOS">SHAVUOS</a> <a href="#BONUS RECIPES">BONUS RECIPES</a> - <a href="#HAWAYU OR HAWAJ">Hawayu or Hawaj</a> - <a href="#HUMMUS">Hummus</a> - <a href="#FISH IN SALSA VERDE">Fish in Salsa Verde</a> - <a href="#CONNIE'S STUFFED CABBAGE">Connie's Stuffed Cabbage</a> - <a href="#ROGGIE WEINRAUB'S MANDEL BREAD">Roggie Weinraub's Mandel Bread</a> - <a href="#RUGELACH">Rugelach</a> - <a href="#ELLIOTT ROESEN'S COUSCOUS">Elliot Roesen's Couscous</a> <a name="INTRODUCTION">INTRODUCTION</a> While it is possible to argue for or against the existence of a “Jewish Cuisine”, no one can argue that food plays a central role in the daily life of Jews or that is stars prominently in the cycle of the Jewish year. In this course we will look briefly at the history of the Jewish people and their dispersion, discuss a little about their dietary laws and then offer a selection of recipes connected to the progress of the Jewish religious year. Not all Jews adhere to dietary laws ("keep kosher") nor do you have to be Jewish to enjoy this delicious food! <a name="A BRIEF HISTORY OF THE JEWS AND THEIR WANDERINGS">A BRIEF HISTORY OF THE JEWS AND THEIR WANDERINGS</a> At first, most of the world's Jews lived in, around, or near Jerusalem (the capital of what is now Israel). Here stood the Temple, the center of their religious, social and business life. The Jewish tribes where divided into those of the North, and those of the South but remained united under King Solomon. With his death, the Northern tribes decided to choose their own king and so emerged the kingdoms of Israel and Judah. Under separate kings, the Jews nevertheless remained united in their religion and Jerusalem remained important to both. But in 586 BCE the Babylonians destroyed the Temple in Jerusalem and the Jewish peoples were exiled to Babylon (near present-day Baghdad). Even in exile, they retained their identity and looked to their priests and their religion to govern them. During this time, the foundations of Sephardic culture and cuisine were laid. The Persian (Babylonian) dominance lasted until the rule of Alexander the Great. When Antiochus Epiphanes became king he instituted a policy of Hellenization which the Jews were willing to do as long as the Syrian rulers did not interfere in Jewish religious practices, or force them to worship Greek gods. During his reign, the Jews revolted when the king forbade the worship of their G-d and the custom of circumcision. Under the Jewish priest Mattathius the Jews refused to adapt and Mattathius and his 5 sons, led by Judah Macabee, organized a revolt. During the fighting, the Greeks desecrated the Temple by installing Greek gods in it and by sacrificing pigs on its altar. Ultimately the Maccabean revolt was successful, and by 164 B.C.E. the Jews had driven the Syrians out, and the Temple was rededicated. This victory is commemorated in the celebration of Chanukah.. Until A.D.70 the Southern tribe in Judea were ruled by Rome and lived under Roman law. However, the Jews refused to be assimilated into the Roman way of life. During the summer of A.D.71, the Roman army laid siege to Jerusalem, captured and burned parts of the city and destroyed the Temple. Those Jews who were not sold into slavery, exiled, or murdered remained in the area. Jewish life was reorganized and synagogues (houses of gathering/study) were built to help maintain the Jewish identity. Thus, a Jewish way of life continued to exist throughout the Roman Empire. Over the next few hundred years, Judaism remained a separate minority religion in the Mediterranean countries. The largest Jewish population in this period was located in Babylonia, Persia, and the lands of the Middle East. Jews were also found in smaller numbers in North Africa and Iberia. In addition, a tiny number lived in Italy, France, Sicily, Germany, and in what are today Greece, Bulgaria, and the Balkan Republics. From about the tenth century until the middle of the nineteenth century, there was even a flourishing community of Chinese Jews in the city of K'aifeng-fu,China. During this period also, two important Jewish centers emerged in western Europe: Iberia (called Sepharad) and the Rhine River Valley (called Ashkenaz). Though these two medieval Jewish communities were geographically close, they developed different customs, laws, pronunciation of Hebrew and diet. The Ashkenazim became resourceful in adapting to the local foods, while those Jews living in Muslim countries, the Sephardic Jews, had culinary customs that were almost identical to those of their neighbors. Like the Jewish dietary laws, the Muslim diet forbids the eating of pork. Borrowing from its earlier Persian heritage, this cuisine includes sweet and sour dishes, and combinations of meat and fruit. In time, the Jews of Spain and Portugal developed a diet that combined Iberian, Arabic, and Jewish cooking styles. This cuisine was much more diverse and sophisticated than that of the medieval French/German Jews. Nonetheless, due to a degree of interaction between the communities, there was some commonality in certain foods. Today, Sephardic and Ashkenazic Jews sometimes differ in the foods served during certain holidays. The Jews who were natives of Middle Eastern countries are referred to as Hamizrach-the ethnic communities of the Orient-"Oriental" Jews. These countries include Iran, Iraq, Kurdistan, Armenia, Uzbekistan, Bukhara, Georgia, Azerbaijan, Yemen, Aden, Turkey, Lebanon, Egypt, Syria, Tunisia, Algeria, and part of Morocco. Because a large number of Sephardic Jews lived in the same areas as the Hamizrach, they have more or less blended into those countries where they settled. As a result, even today there remains some confusion as to who is Sephardic and who is Oriental. <a name="#DIETARY LAWS (KASHRUT)">DIETARY LAWS (KASHRUT)</a> In the realm of cooking, however, all three groups share one key similarity: no matter where they live, if they are observant Jews, their diets conform to the rules of Kashrut. These dietary laws define for Jews what is “kosher” or acceptable and what is “trayf” or unacceptable. The laws of kashrut are complex and beyond the range of a course on cooking. They are best discussed with a Rabbi but here are two links for those interested in an overview: How Do I Know It's Kosher? My Jewish Learning Further, the Jewish people, as in most religions, range from the ultra-Orthodox, who stress strict adherence, to those who are less stringent in their interpretation, and some Jews who do not adhere to them at all. <a name="#FOOD LINK">FOOD AND ITS LINK TO CELEBRATION AND RELIGIOUS OBSERVANCE</a> Jewish life centers on tradition and holidays, especially the Sabbath. Special foods for important holidays and occasions are part and parcel of these traditions. For instance, during Passover no leavening agents (flour and wheat) can be used, and as the Jews moved into their new lands, some recipes were changed to accommodate this biblical restriction. Substitutes included ground almonds, potato flour, matzo meal, and matzos. In the Bible, the laws for observance of the Sabbath (from Friday sunset to Saturday sundown) prohibit any work, including lighting fires and cooking. So some recipes have developed that slowly cook on a low heat from Friday night until lunch on Saturday. <a name="#THE SABBATH">THE SABBATH<a> SHABBOS (Sabbath) is considered to be the most central institution in Judaism. It celebrates the time when G-d rested from creation, and through it we can bring ourselves to a new sense of family, of community, of peace, and put all thoughts of work aside. An atmosphere of tranquility and family unity descends upon the house. It is a day of rest, physically, mentally and emotionally. It is a time to spend with family and friends. The commandment to observe Shabbos was one of the first given by G-d at Mt. Sinai. It has been seen as a precious gift from G-d to the Jewish people. Each observant Jewish family will celebrate this gift in some special way. The example I have given below is how one particular family might observe the Sabbath. On Friday we get ready mentally and physically for Shabbos. The house has been cleaned, shopping done, a Shabbos meal has been prepared, we shower or bathe, put on clean clothes and get ready to welcome the Sabbath Queen. Shabbos is seen as a bride or queen and it is customary for the women of the house light the Sabbath candles on Friday evening before the sun goes down and Shabbos begins. Traditionally at least two candles are lit, but some people light more. Photo courtesy of Chabad-Lubavitsch with permission. As the candles are lit, blessings are said over them, and then the Sabbath is welcomed by singing the hymn Shalom Aleikem - Peace Be Unto You. This hymn welcomes the angels of peace. In addition, parents bless their children before the meal. A blessing is recited over those gathered to celebrate: wife, husband, family, friends. Then the hymn of praise (Eishet Chayil - A Woman of Valor from the Book of Proverbs (31:30-31) is traditionally sung by the husband to honor his wife. Blessings are recited over the bread (challah), and the wine, then the meal is eaten. During the meal it is a custom to rejoice by singing songs in praise of the Sabbath and G-d. These songs are called Zemirot, and many date back to the middle ages. When the meal is finished, more blessings praising G-d for His goodness and for providing us with the food that sustains our lives are said. After dinner people may go to the synagogue for Sabbath services. The next day, the family goes to morning services. When they return home around lunch time (if they are not having lunch at the synagogue), they will eat food that does not have to be heated. Many people serve foods like Cholent which IS cooked overnight in a low oven, or foods that have been left on a very low flame so they are warm. The rest of the day is spent with the family, visiting friends, or just relaxing. There is also a ceremony for the end of the Sabbath. A blessing is recited over a special Havdala (which means separation or division) candle. The Havdala candle is a braided candle, usually blue and white, with a double wick. A spice box with fresh spices is passed around for all to smell (this "raises the spirits” and offsets the sadness that often comes at the end of the joyous Sabbath Day when the problems of everyday life have to be faced once again). Photo courtesy Sir Robert Hitcham Primary School with permission. <a name="#CHICKEN HAMIN">Chicken Hamin</a> A Sephardic version of Cholent or Sabbath Stew. 2 to 3 tablespoons extra virgin olive oil 2 large onions, peeled and sliced 10 small potatoes, peeled 3 carrots, peeled, cut up if large 1 cup mixed lentils 1 chicken cut into serving pieces salt freshly ground pepper 4 to 6 dates 3 tablespoons chopped fresh cilantro 2 tablespoons sugar Preheat oven to 225 F. Place the oil in the bottom of an 8quart pot, then add the onions, potatoes, carrots, lentils, chicken, salt, pepper, cilantro and dates. Heat the sugar in a heavy pan until dark brown and caramelized and pour over the ingredients in the casserole. Add 6 cups water, or enough water to cover the ingredients and bring to a boil over high heat. Cover and place casserole in a 225 F oven and bake for about 12 hours. After 6 hours of cooking, check for seasonings and add more salt and pepper if desired. Serves 8. <a name="#JEWISH HOLIDAYS AND SOME OF THE FOODS ASSOCIATED WITH THEM">JEWISH HOLIDAYS AND SOME OF THE FOODS ASSOCIATED WITH THEM<a> Jewish holidays seem to involve either feasting or fasting--nothing in between! All Jewish holidays begin at sundown because in the Bible it tells that when G-d created the world "there was evening and morning of the first day". <a name ="#ROSH HASHANAH">ROSH HASHANAH</a> (New Year, or Head of the Year) marks the beginning of the Jewish High Holy Days and is the head of the year. Rosh Hashanah is celebrated with prayer, contemplation and soul searching--the need to evaluate one's actions and contemplating the way he/she is living. According to traditional Judaism, it is during this period that divine judgment on each person's life is made, and G-d decides and writes their "future" (who shall live and who shall die) for the coming year in the Book of Life. This "fate" is sealed by the end of Yom Kippur. It is also a time of joy and hope for the year to come, and during services the shofar, or ram's horn is sounded as a reminder of spiritual awakening to arouse us from complacency and self satisfaction, and awaken us to reflection and action. In ancient days it served to call the people to prayer and announce the beginning of the holiday. It is customary to dip apples in honey and eat sweet foods to symbolize the hope for a good and sweet New Year, a year that will be blessed with good health, happiness and fortune. Round loaves of challah are also eaten, and they serve as a symbol of the cyclical and eternal nature of life, and they express the hope that the coming year will be complete, unbroken by tragedy. The Sephardic celebrate by serving foods made with honey - like baklava. Custom dictates that on the second day of Rosh Hashanah, a fruit not tasted since last season be eaten before dinner to celebrate the newness of the year and to thank G-d for giving us another year. Bitter and sour foods are usually avoided during this holiday, as well as nuts (because the numerical value of the word "nut" in Hebrew has the same numerical value as the Hebrew word for "sin)." <a name="#Carrots">Carrots with Garlic and Yogurt</a> from: A Taste of Turkish Cuisine by Nur Ilkin and Sheilah Kaufman Carrots will never be the same after you've eaten this dish! Serve as appetizer or salad. 7 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 pound carrots, peeled and coarsely grated 3 to 4 garlic cloves 1/2 teaspoon salt 1 cup Drained Yogurt (place 3 cups yogurt in a cheese cloth in a colander over a bowl (let sit for 4 or 5 hours at room temperature) 2 teaspoons Aleppo pepper or paprika olives, optional In a 3-quart pot, heat 5 tablespoons of the oil and sauté the onions, stirring over medium heat for 5 minutes. Do not let them brown or burn. Add the carrots, stirring to mix well, and continue cooking for 10 minutes. Remove from heat and let cool. Crush the garlic and salt in a mortar and pestle. Place the cooled carrots in a large bowl and add the drained yogurt and the garlic mixture. Mix well and place in a serving dish. Combine the remaining 2 tablespoons of olive oil and the paprika and drizzle in a design over the top of the carrots, decorate with olives if desired. Serve at room temperature or chilled. Serves 8. <a name="#YOM KIPPUR">YOM KIPPUR</a> (Day of Atonement) is the holiest day of the Jewish year and is sometimes referred to as the "Sabbath of Sabbaths." By partaking in fasting, prayer, and charity, we ask G-d for forgiveness for our sins against Him, and from people whom we have harmed or offended during the past year. We must seek that person's forgiveness before asking forvigeness from G-d. This is a concept that is unique to Judaism. The Talmud teaches that "the Day of Atonement forgives sins between man and man." Sins against G-d may be forgiven throughout the year, but this is the day that man has more access to G-d. On the eve of the holiday, a simple meal is usually served. While many people prefer to eat foods that are not salty or spicy before fasting, others like to have a full stomach. (If you drink a lot of coffee or soda, it is a good idea to taper off at least a week before fasting to avoid the withdrawal from caffeine!) After a day of prayer, contemplation, and fasting for 25 hours, the Break the Fast meal is served at the end of Yom Kippur, marking the end of the High Holy Days. Breaking the fast also depends on individual tastes and traditions. Many people like to have a light, simple meal of bland foods with family, others prefer having a more lavish meal, one with family and friends. Still others prefer to eat light, but want something filling, easy and satisfying. These are the key words for break the fast foods. Meals of dairy foods, lox and bagels or kugels are popular. The meal is composed of dishes that can be completely prepared ahead, and that require only a quick reheating, since no one wants to wait any longer than necessary to eat. <a name="#TAMAR">Tamar's Yemenite Chicken Soup</a> from: Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah Kaufman The BEST chicken soup ever! 4 pound whole chicken, cleaned and cup up 2 whole peeled onions 4 to 6 peeled carrots bunch of leeks, whites only - save the green tops 3 tablespoons fresh chopped parsley 2 peeled potatoes cut into chunks 1 butternut squash peeled and cut into chunks about 2" long by 1" thick 2 chicken bouillon cubes Spices to taste including: 2 to 2 1/2 teaspoons hawaj * 1 teaspoon ground cumin turmeric (not needed if using hawaj) salt freshly ground pepper 1 bunch fresh cilantro, stems removed Place chicken in a large pot and cover with enough cold water to cover plus an inch more. Bring to a boil, and as chicken cooks skim off bubbles and "scum" bout 20 minutes). Add onion, carrots, leeks and parsley. Cook for 20 minutes on medium heat then add potatoes and squash. Stir in bouillon cubes and spices. Lower heat to simmer, cover and cook until chicken is done, about 45 minutes. Add cilantro and chopped greens from the leeks, and cook another 10 minutes. Remove chicken from pot and let soup cool. Strain the broth. Keep chicken separate. Tear or cut into pieces and add to soup before serving. If needed, add salt and fresh ground pepper to taste. May be made ahead and frozen. Serves 8 *See "Bonus Recipes" at the end of the lesson. <a name="#Sukkot">SUKKOT </a> The 10 days of Awe and Repentance are followed by The Season of Our Rejoicing--SUKKOT the Feast/Festival of Booths. The Torah commandment to "rejoice" is mentioned more often in connection with this holiday than for any other. During the Festival of Booths or the Festival of the Tabernacles, G-d commanded us to dwell for seven days in tabernacles or booths. The word Sukkot means booth, and refers to the temporary shelters or huts (referred to as tabernacles in the Bible) built when our ancestors left Egypt and lived in the wilderness for 40 years before entering Israel. The holiday is celebrated in the synagogue and at home, with family and friends, centering around the Sukkot - a temporary shelter with evergreen branches, bamboo, or corn stalks for a roof that must be open to the sky. Photo courtesy of Steve Henry Herman The Sukkah Project with permission. All meals are supposed to be eaten in the Sukkot. Casseroles, hearty soups, and items easily carried from kitchen to the Sukkot are perfect for this holiday, and many people like to prepare dishes full of fall fruits or vegetables. Many families decorate the walls and roof of the Sukkot by hanging pictures of fruits and vegetables or they make strings of berries or popcorn and hang them. Some hang real fruits and vegetables for decoration. Succot lasts nine days, and is very similar to Thanksgiving (in that both give thanks for a bountiful harvest). It is felt that the idea for Thanksgiving came from this holiday. <a name="#BUFFET SURPRISE">Buffet Surprise</a> for Sukkot from: Simply Irresitible: Easy, Elegant, Fearless, Fussless Kosher Recipes by Sheilah Kaufman I have been serving this to company for almost 30 years. People request it when I invite them to dinner, which is fine for me because I can also make it days ahead and refrigerate it or make it way ahead and freeze it for 3 to 4 months. The flavor just gets better! Great for Sukkot because it is a one-pot meal and easy to carry out for serving under the stars. 3 to 4 lb boneless chuck roast 3 cans (28 oz each) sauerkraut, drained l lb box dark brown sugar 28 oz can tomatoes with liquid l peeled whole onion l cut-up apple In a large (at least 5 1/2 - 6 quart) pot place the meat. Dump the drained sauerkraut on top of the meat. On top of that empty the box of sugar. Dump the can of tomatoes and liquid over the sugar. Place the onion and apple pieces around the meat. On the stove-top, cover and cook on LOW heat for about 4 to 5 hours, or until meat falls apart and apple, onion, and tomatoes "dissolve". Serves 8 - 10. The climax or final day of the "season of our joy" is reached on SIMCHATH TORAH (The Rejoicing with the Torah), marking the completion of the reading of the Five Books of Moses. In the synagogue the Torah is read on Mondays, Thursdays (which were market days in ancient times), and Saturdays. It takes a year to complete the reading aloud of the Torah/Bible, which is then re-rolled and the reading started all over again). Simcha means joy and great rejoicing. All the Torah scrolls are brought out from the Ark where they are housed, and everyone sings and dances around the synagogue to thank G-d for giving us the Torah. <a name="#Chanukah">CHANUKAH</a> (Festival of Lights), a happy holiday, is celebrated for 8 days and commemorates a miracle that occurred over 2,000 years ago (in the 2nd Century B.C.E.), when the Jews under Judah Maccabee were victorious over their Greek oppressors in a fight for religious freedom. When the Temple was recaptured, the Jews wanted to rekindle the Menorah and to rededicate the Temple which had been spoiled by the enemy. Only a single small jar of pure oil that would burn for one day was found. Tradition says that the small jar of oil burned for eight days, until the new oil was available. This miracle is the focus of the Chanukah celebration, and one candle is lit in a menorah each night for eight nights. To celebrate, blessings of thanksgiving are offered, money (Chanukah gelt either real or chocolate) or gifts are exchanged, songs sung and games played. The most popular game is spinning the drayde/dreidel (a special 4 sided top with a letter on each side). Depending on which letter is up when the draydel stops, money or candy is won or lost. This game is derived from the edict of the Romans forbidding the Jewish people to study the Torah. Instead they would study in secret, and if the Romans were sighted they would hide the scrolls and play with the dreidels, pretending to gamble! Photo courtesy of Jewish Appleseed Foundation with permission. Chanukah is replete with foods and desserts fried in or made with oil, and cheese. Latkes (potato pancakes) with applesauce and sour cream are favored by Ashkenazic Jews, while Sephardic Jews serve bimuelos which are round doughnuts rolled in cinnamon honey. Israelis serve sufganiyot (jelly filled doughnuts - from the Greek word 'surgan'( meaning puffed and fried). I recently learned, as I read through Joan Nathan's THE JEWISH HOLIDAY BAKER, that the oil used for fried foods relates to the end of the olive pressing at this time of year. "Greek women claim their loukomades--deep-fried puffs dipped in honey or sprinkled with powdered sugar--resemble the cakes the Maccabees ate." It seems every culture has a fried dessert, from Persians to Mexicans (who make soaipillas). A final note: Judah Maccabee never ate a latke. He never even saw a potato. Potatoes did not reach Europe until the Conquistadors brought them from Peru and Ecuador in the 16h century and they did not come into use in Europe or the Middle East until 200 years later, and by then the custom of eating foods cooked in oil on Chanukah had been long established! "And they shall sit every man under his vine and under his fig tree".....Micah 4:4 <a name="#CHEESE PESTO PARTY MOLD">Cheese Pesto Party Mold for Chanukah</a> (Combines use of olive oil and cheese.) from: Simply Irresitible: Easy, Elegant, Fearless, Fussless Kosher Recipes by Sheilah Kaufman 1 lb cream cheese at room temperature 1 lb butter at room temperature 2 1/2 cups fresh basil leaves 1 cup fresh grated Parmesan cheese 1/4 cup pine nuts 1/3 to 1/2 cup olive oil additional pine nuts for garnish - optional In a mixer, cream the cream cheese and butter until smooth, and set aside. Chop the basil in a food processor and add all remaining ingredients, except cream cheese mixture, to make pesto. Add oil slowly, and stop if mixture becomes too oily. Mix until a paste is formed. Drape an 18" square of cheesecloth into a 6 cup mold or flower pot. Using 1/6th of the cream cheese mixture, pack it into the mold. Top with 1/6th of the pesto. Continue alternating and packing the cheese mixture and pesto until everything is used. Be sure and end with the cream cheese mixture. Cover and refrigerate until serving. Unmolds beautifully. Mold may be decorated by pressing additional pine nuts on top and sides before serving. Serves 12- 20. <a name="#APPLE CINNAMON LATKES">Apple Cinnamon Latkes</a> Cooking Maven Phyllis Frucht loves this recipe that a friend made for her for Chanukah. A nice change from potatoes! 2 large eggs, beaten until light and foamy 3 Tablespoons sugar pinch of salt 1 teaspoons cinnamon 1/ 2 cup water 3 cups chopped cooking apples - chop them small as possible 1/ 2 cup unsifted flour 1 teaspoon lemon zest (peel) oil for frying optional: 1 / 2 cup sugar mixed with a teaspoon of cinnamon In a large bowl mix the sugar, salt and cinnamon with the beaten eggs. Stir in the apple, flour, and lemon zest, mixing well. In a large skillet, heat enough oil to cover the bottom of the pan. Place about 1/4 cup of the mixture, (for each latke), in the hot oil. Flatten slightly with a fork or wooden spoon. Cook on each side until it is golden brown. Remove latkes from pan and drain on paper towel as they cook. If more oil is needed, add it, heat it up, then add apple mixture (latkes) to cook. Serve hot with sugar/cinnamon mixture to sprinkle on top. Makes about 12 pancakes. <a name="#TU B'SHEVAT">TU B'SHEVAT</a> (The New Year of the Trees) is celebrated on the full moon or 15th day of the month of Shevat. The 15th in Hebrew letters is "tu" hence the holiday's name. It is a minor festival which has gained in importance in the last decade as an environmental celebration. In Israel it is celebrated as Jewish Arbor Day and reminds us of the return to the land after wandering in the desert for 40 years. G-d instructed his people to revive the land and plant trees, fruits, vegetables and grain. The holiday is usually celebrated by eating the fruit of trees that grow in Israel: almonds, apples; apricot; figs; grapes; pistachios; walnuts; olives; and pomegranates. In the Bible (Leviticus 19:23-5) people are prohibited from eating the fruit of trees during the first three years after planting. This insures the trees will mature, bear fruit, and live a long life. <a name="#EILEEN'S FABULOUS NOODLE KUGEL">Eileen's Fabulous Noodel Kugel</a> A Kugel is a European noodle pudding. This superb dish is guaranteed to have everyone asking for the recipe! The tiny noodles are the secret as to what makes this so good. This is the first kugel I ever loved! 8 ounces tiny (soup) noodles 5 large eggs 1 pound cottage cheese (regular or low fat) 2 cups sour cream (regular or low fat) 1 cup milk 1 cup sugar 2 sticks butter or margarine, softened to room temperature 8 ounces cream cheese (regular or low fat) softened to room temperature cinnamon to taste Preheat oven to 450 F. Cook the noodles for 5 minutes in boiling water. Drain well and let cool. In a bowl, beat the eggs. In another bowl, combine the remaining ingredients and stir in the noodles and eggs. Grease an 10" x 17" ovenproof baking dish and pour in the mixture. Sprinkle a little cinnamon on top and bake at 450 F for 5 minutes. Reduce heat to 350 F and continue baking for another 45 to 50 minutes or so (depends on size of your pan) until lightly browned on top. Freezes beautifully after cooling to room temperature. Serves 8 to 12. <a name="#PURIUM">PURIUM</a> is fun holiday and is celebrated with great merrymaking, but its beginnings lay in the worst of all possibilities: a decree of death for the Jews. In the end, the Jews were not annihilated and their enemies were conquered. Purium commemorates the miracle that happened in Persia and is celebrated by the reading of the Story or Book of Esther. The story tells how Queen Esther and her wise uncle Mordecai saved the Jewish people from death at the hands of the wicked Haman. Children (and some adults) love this holiday because they dress up in costumes, and are encouraged to make a lot of noise when Haman's name is mentioned (during the reading of the story). It is a time for parties, feasting and drinking. Foods are usually exchanged among friends, money is given to charity, and a festive holiday meal is enjoyed. Hamantaschen (three cornered filled pastries that are supposed to resemble Haman's hat) are traditional for Ashkenazi Jews, while Sephardic Jews serve foulares (hard cooked eggs in pastry which are suppose to represent Haman in jail on the gallows). Purium is one of the three times during the year that it is traditional to serve "kreplach" (dough stuffed with meat), since kreplach have hidden stuffing. <a name="#HAMANTASHEN">Hamantashen</a> Adapted from Claudia Roden's: The Book of Jewish Food: An Odyssey from Samarkand to New York and posted here with the author's permission. Dough: 9 ounces flour pinch of salt 2 tablespoons sugar 2 or 3 drops vanilla 5 ounces unsalted butter 1 egg yolk 2 to 3 teaspoons milk if needed 1 egg, lightly beaten for glaze Filling: 5 ounces poppy seeds 6 ounces milk 2 tablespoons honey 4 tablespoons sugar 4 tablespoons raisins grated zest of a lemon 1 tablespoon lemon juice 1 1 / 2 tablespoons unsalted butter In a bowl combine the flour, salt, sugar, and vanilla. Cut the butter in pieces and rub it into the four. Mix in the yolk and press into a soft ball. Add a little milk if needed to bind it. Wrap in plastic wrap and refrigerate until cool. Place the poppy seeds in a pan with the milk and simmer 15 minutes or until thick. Add the honey, sugar, raisins, and cook 5 more minutes. Add the lemon zest and juice, and the butter and mix well. Cool. Divide the dough into 4 pieces for easier handling. Roll out each piece on a lightly floured surface with a floured rolling pin until about 1/ 8" thick. Cut dough into 3" rounds, take up the scrapes and roll them out again and cut into rounds. Place a heaping teaspoon of filling in the center of each round, Lift up the edges on 3 sides and fold over the filling to form a triangular pyramid, pinching the sides together to seal them but leaving the top open. Preheat oven to 375F. Arrange on a greased baking sheet and brush with the beaten egg. Bake for 15 to 20 minutes or until golden. Do not remove from baking sheet while hot or they will crumble. Cool and lift off carefully with a spatula. Makes about 20. <a name="#PASSOVER">PASSOVER</a> ( the great holiday of freedom), named because the Angel of Death passed over the homes of the Jews (who had placed lamb's blood on their door posts to distinguish them from the Egyptians) during the last plague when the first born of every Egyptian died. It lasts for 8 days and celebrates the liberation and deliverance of the Jews from slavery more than 3000 years ago. Every year at the special Seder (order of the service) table the story is retold in the reading of the Haggadah, or narration which precedes the dinner. During the holiday no leavened bread (only matzoh and matzoh products) is eaten because the Jews had no time for their bread to rise in their haste to leave Egypt. One of the most important reasons for the Seder and retelling of the story of the Exodus is that in every generation each Jew must see themselves as if they personally were taken out of Egypt, and hear about the many miracles G-d performed for their ancestors. The holiday begins with a thorough cleaning of the home, and the kitchen is really cleaned with every crumb of hametz (leavened food) removed. Special plates and utensils are used during Passover that are not used during the rest of the year. Since all hametz is forbidden, Jews have created special recipes for observing the holiday. Ashkenazi cuisine differs from that of the Sephardic Jews in that their meals feature gefilte fish, chicken soup with matzoh balls, kugels, tsimmis, while the Sephardic Jews use rice and corn, beans and peas during Passover, Ashkenazi do not. <a name="#THE ABRAVANEL'S HAROSET FOR PASSOVER">The Abravanel's Haroset for Passover</a> from: URL=http://www.amazon.com/exec/obidos/tg/detail/-/0781809266/qid=1069750046/sr=1-10/ref=sr_1_10/103-6195652-9584619?v=glance&s=books]Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah Kaufman Stephen Mendes Abravanel told me about various Spanish-Portuguese minhagim related to the festival. He offered this recipe for haroset as handed down in his family. His family immigrated to Amsterdam from Portugal via Antwerp in the 17th century and from Amsterdam to America in the first half of the 19th century. "Also, as explained to me by my grandparents over 50 years ago, the concept is to make the haroset as the Torah quote - 'as black as pitch or mortar but sweet as written in Shir Ha Shirim - shachora ani v'na'va -I am black and beautiful.' We always served the "Portuguese haroset" on a small silver filigree plate which further beautified the observance of the commandment (hiddur mitzvah) - making the mitzvah of Pesach even more beautiful." "This recipe as far as I can tell, is unique among the recipes for haroset that I have seen but ...with all modesty, is the best haroset I have ever tasted." Stephen said. Hiddur Mitzvah is a wonderful concept in halacha - it means to beautify the observance of the commandment - for example lighting the shabbat candles is a mitzah, but using beautiful silver candle sticks is hiddur mitzvah (hadar in Hebrew means splendor), nothing has been written about the cuisine of the Dutch Spanish -Portuguese Jews (as opposed to the Sephardic cuisines of the Balkan, North African and Syrian Jews. 1 pound of dates 6 ounces of almonds - already ground very very fine - almost to a powder 3 tablespoons cherry jam 8 ounce glass of fresh orange juice with pulp or enough juice to cover dates 3 tablespoons of sweet grape wine, cointreau or sherry Soak the dates in fresh orange juice, to soften, for an hour. Place the dates with the juice into a blender and chop. blend the dates to as fine as you can get it - remember it should resemble black tar or mortar. Remove the dates, place in a bowl and mix with the wine and cherry jam Sprinkle the almond powder over the haroset before serving. <a name="#PASSOVER SPONGE CAKE">Passover Sponge Cake</a> from: Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah Kaufman Pan de Espana Para Pesah 12 large eggs, divided, at room temperature 1/2 cup potato starch 1/2 cup cake meal zest and juice of one lemon zest and juice of one orange 2 cups sugar Preheat oven to 350 F. Place the whites in a mixing bowl and begin to beat slowly. As bubbles begin to form, turn mixer speed to high and slowly begin to add sugar.Continue beating until whites are stiff, glossy, and hold a peak. Set aside. In another mixing bowl, beat the yolks for 5 minutes, then add the zest and juice of the lemon and orange. Take at least a cup of beaten whites and fold carefully into the yolks, then fold in remaining beaten whites. Sift together the potato starch and cake meal. Sprinkle the mixture over the top of the egg mixture and carefully fold in until blended. Place cake batter in an ungreased angel pan and bake at 350 F for about an hour or until a cake tester inserted in the center comes out clean and cake is lightly browned. Serves 12. <a name="#SHAVUOS">SHAVUOS</a> heralds the celebration of the spring harvest and the giving of the Torah at Mt. Sinai. The Jewish people became a real nation and their identity was established when they accepted the Torah with the words "We will do and we will hear". This is a holiday where cheese and dairy is customarily eaten because the Torah is often compared with "milk and honey," and the people were not yet well versed in the laws of kosher slaughtering so they refrained from eating meat. Traditionally blintzes, borscht (beet soup) and cheese cakes are eaten. It is also the festival of the fruits, when the first fruits were brought to the Temple. In the synagogue, The Book of Ruth is read during the service. Three sided Kreplach filled with meat or cheese are traditionally eaten on Shavuos since three is a prominent number in Jewish tradition (three patriarchs, three parts of the Bible). <a name="#BONUS RECIPES">BONUS RECIPES</a> Here are a few additional recipes I want to share with you. I hope you try them and enjoy them. *<a name="#HAWAYU OR HAWAJ">Hawayu or Hawaj</a> A traditional Yemenite spice mix used in many types of recipes. 6 teaspoons black peppercorns 3 teaspoons caraway seeds 1 teaspoon saffron threads 1 teaspoon cardamom seeds 2 teaspoons turmeric Using a mortar and pestle (or in a blender), pound (or combine) the peppercorns, caraway seeds, saffron and cardamom together. Stir in the turmeric and place in a covered jar. <a name="#HUMMUS">Hummus</a> from: Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah Kaufman Use as a dip, or a spread for sandwiches. I like this thick. 15 ounce can chickpeas (garbanzo beans), drained and liquid saved 1 cup tahini sauce (available in grocery stores, health stores, Mediterranean Markets) 1/2 cup fresh lemon juice 1 to 2 garlic cloves 1/2 to 1 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon paprika 1 to 3 tablespoons olive oil 2 tablespoons chopped parsley, for garnish pita bread for dipping Puree the chickpeas, tahini, lemon juice, garlic, cumin, salt, paprika and olive oil in a blender or food processor. If needed, use the cooking liquid from the chickpeas to thin the hummus. To serve, with the back of a spoon, make a depression around the top (of about 2/3 cup of hummus on a serving plate) and fill the depression with 3 tablespoons extra virgin olive oil. Garnish with chopped parsley and dip with pieces of pita bread. Makes 3 cups. <a name="#FISH IN SALSA VERDE">Fish in Salsa Verde</a> from: Simply Irresitible: Easy, Elegant, Fearless, Fussless Kosher Recipes by Sheilah Kaufman Low in fat, delicious to eat. A wonderful company dish. 6 tomatillos (6 ounces) husked and finely chopped or a 13 ounce can tomatillos, drained, rinsed, and finely chopped 2 to 3 Tablespoons finely chopped onion 4 ounce can chopped green chilies, drained or 1 or 2 Jalapeno peppers, seeded and finely chopped a bunch of fresh cilantro, chopped 1 Tablespoon lime zest 1/2 teaspoon sugar 1/4 teaspoon ground cumin salt freshly ground pepper 1 1/4 pounds fresh or frozen fish like Tuna Steak, etc. cut into serving size pieces 1 Tablespoon lime juice 1/4 cup hot or spicy olives, sliced 1/2 an avocado, seeded, peeled and chopped Preheat oven to 450 F. Rinse fish and pat dry. In a large bowl stir together the tomatillos, onion, chilies or Jalapeno, cilantro, lime zest, and sugar. Combine cumin, salt and freshly ground pepper in a small bowl and set aside. Place fish in a lasagna size baking dish and brush with lime juice. Sprinkle with cumin mixture. Stir the olives and avocado into the salsa verde and toss on fish. Bake uncovered in a 450 F oven for about 6 to 12 minutes, or until fish flakes easily with a fork. Serves 4. <a name="#CONNIE'S STUFFED CABBAGE">Connie's Stuffed Cabbage</a> from: Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah Kaufman This is an Ashkenazic dish, though Sephardic Jews make something similar. 1 large head cabbage 2 tablespoon oil 2 onions sliced 3 cups canned tomatoes 3 teaspoons salt divided freshly ground pepper 1 pound ground beef 1 or 2 beef bones with marrow 3 tablespoons rice uncooked 4 tablespoons grated onion 1 egg 3 tablespoons cold water 3 tablespoons or more honey 1/4 cup lemon juice 1/4 cup raisins Soften cabbage by soaking in boiling water or remove core and freeze overnight. Remove 12 large leaves or 18 leaves if heads are small. Heat oil in a deep heavy pot and lightly brown onions. Add tomatoes, half the salt and pepper and all the bones. Cook over low heat 30 minutes. Combine beef, raw rice, grated onion, egg, salt, pepper and water and mix well. Place some meat mixture on each cabbage leaf and tuck over sides and roll up carefully. Add rolls to the sauce. Cover and cook over low heat 1 1/2 hours. Mix together the honey, lemon juice and raisins, add to pot and cook 30 minutes longer. Serves 6 as main 12 as first course. <a name="#ROGGIE WEINRAUB'S MANDEL BREAD"</a>Roggie Weinraub's Mandel Bread</a> from: Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah Kaufman This is a much loved (Ashkenazic) cookie that is similar to biscotti. 3 eggs 3/4 cup sugar 3/4 cup vegetable oil 2 teaspoons vanilla 3 1/ 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt l cup chopped nuts cinnamon/sugar mixture Preheat oven to 350 F. Beat the eggs well and slowly add the sugar, beating well. Add the oil and vanilla and continue beating. Sift together the flour, baking powder, and salt. Sift 3 times!!! Slowly add flour mixture to the batter, and beat just to combine. Add the nuts and shape into logs. Place on a greased cookie sheet. Bake at 350 F for 20 minutes. Slice while hot and sprinkle with cinnamon sugar mixture. Reduce heat to 325 F and bake for another l0 minutes or more, until brown and dry. Makes a few dozen pieces. Freezes well. <a name="#RUGELACH">Rugelach</a> from: Sephardic Israeli Cuisine: A Mediterranean Mosaic Another Ashkenazic dessert that is now even sold at Cosco! Dough: 1 cup butter, softened to room temperature 8 ounces cream cheese, softened to room temperature 1/2 cup sugar 2 large eggs 3 cups sifted flour (sift before measuring) Filling: 1/4 cup melted butter 1/2 cup chopped walnuts 1/4 cup yellow raisins 1/4 cup sugar 1/4 teaspoon vanilla 1 tablespoon cinnamon 1 1/2 teaspoons grated lemon peel 1/2 teaspoon cinnamon mixed with 1/4 cup sugar for topping 1 egg yolk mixed with 1 teaspoon water to brush on top In a large bowl with an electric mixer at medium speed, cream together butter and cream cheese until light and fluffy. Slowly add the sugar, beating well. Add the eggs, one at a time, beating well after each addition. Gradually add the flour with mixer on low, beating just until the ingredients form a dough. Do not over beat. Divide the dough into 6 balls and wrap each ball in waxed paper. Refrigerate until firm - about an hour. Prepare filling by mixing together the melted butter, walnuts, raisins, sugar, vanilla, 1 tablespoon of cinnamon and the grated lemon peel. Preheat oven to 350 F. On a lightly floured surface roll out one ball of dough at a time into an approximate 8" circle. Sprinkle one-sixth of the filling over each circle, and roll up the dough into a long tube-like strip or log. Repeat with remaining dough.* Place the strips on an ungreased cookie sheet and sprinkle lightly with the additional sugar and cinnamon. Bake at 350 for about 25 minutes or until golden brown. Cool the strips on the cookie sheet on a wire rack for 30 minutes and cut strips into 1/2" slices. Makes about 4 dozen pieces. *Or you can cut the dough into triangle shaped pieces and roll into crescents by starting at the large end and rolling to the point. Place point side down on a cookie sheet and brush tops with egg yolk wash and sprinkle with sugar and cinnamon. Bake at 375 for 15 to 20 minutes. <a name="#ELLIOTT ROESEN'S COUSCOUS">Elliot Roesen's Couscous</a> from: Simply Irresitible: Easy, Elegant, Fearless, Fussless Kosher Recipes by Sheilah Kaufman My cousin Roberta served this at one of her parties, and when I begged for the recipe she had me call the caterer, Elliott, and ask for it. He's a famous Norfolk, Virginia caterer, and this is one of his popular dishes. 12 ounce box couscous 2 cups Farm Rich or Half and Half l Tablespoon honey l Tablespoon margarine 3 ounces dried blueberries 3 ounces dried cranberries 1/2 teaspoon vanilla 1/4 teaspoon almond extract 2 to 3 bananas, sliced 1/4 to 1/2 cup slivered almonds 1/4 teaspoon cardamom powder 1 to 2 Tablespoons dark brown sugar In a large pot, bring to the boil the Farm Rich, honey, margarine, and couscous, stirring. Add the dried fruit and stirring, return to the boil and remove pot from the stove. Cover and let it stand for 5 minutes. Fluff the couscous, and add the vanilla, almond extract, bananas, almonds, cardamom, and brown sugar, mixing well. Let it sit and serve at room temperature. Serves 6 Post your questions here --> Q&A
  21. gsquared


    I like to make a quince relish: Finely diced quince, finely diced red onion (about 1/5th of the quince in quantity), finely diced bell pepper (same quantity as onion), sugar, vinegar. Cook over low heat until soft and the liquid has evaporated. If the quince is not tender when the liquid is gone, add a tablespoon or two of water and continue cooking until soft. It keeps for a week or so in the fridge and goes well with pork, chicken or duck.
  22. My good friend and ex-boss, Ted (from South Africa), will shortly be visiting SF with his wife and two kids (grownup). He is not into fine dining and would probably want to focus on mid to lower priced establishments. I would appreciate some recommendations for seafood and oriental eateries.
  • Create New...