tag:blogger.com,1999:blog-83830420700432552712024-02-19T17:09:30.908-06:00Jewish Cooking WorldHi and Shalom! My name is Heydi. I like to cook and I love Jewish cooking.This blog is dedicated to the Jewish Cooking experience: Jewish recipes, Jewish people cooking, Jewish culture, food, and laws of kashrut. There will also be a Rincon de Cocina Judia for all my Spanish speaking followers and fans.Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8383042070043255271.post-49579911813726304182015-10-26T15:49:00.002-05:002015-10-26T16:04:02.451-05:00Pletzalaj: Un recuerdo de Infancia<span style="color: #351c75; font-family: Times, Times New Roman, serif; font-size: large;"><i>La bobe vivía en Buenos Aires, Argentina, en la calle Tucumán entre Ecuador y Jean Jaures. En las vacaciones de invierno mis papas me llevaban a la casa de la bobe, una casa chorizo con muchas habitaciones que daban a un patio largo y central. En el frente de la casa mi tío Carlos, el médico, tenía su consultorio. <br /><br />Los sábados, usualmente, mi tía Fanny, mi tía soltera, iba a la panadería de la vuelta y compraba pletzalaj, y yo los comía sentadita en uno de los sillones del patio, sin hablar, totalmente concentrada en ese manjar. Eran ENORMES, o yo era chiquita, puede ser también, y tenían mucha cebolla, y aceite, y semillas de amapola y lo que más recuerdo, lo que más me gustaba, granos de sal gruesa por encima. Yo agarraba los granos, uno por uno, y me los comía, con una pasión por la sal que todavía sigo teniendo.<br /><br />No eran de manteca, eran de aceite, y eran exquisitos, maravillosos, mágicos, como puede ser un pletzalaj a los siete años, una experiencia gastronómica judía inolvidable. <br /><br />Aquí va mi receta de Pletzalaj, mi rendición personal de aquella receta de la infancia, granos de sal gruesa por encima. Cuanto más grandes los granos, mejor.</i></span><br />
<span style="color: #351c75; font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><span style="color: #351c75; font-family: Times, Times New Roman, serif; font-size: large;"><b><u>Ingredientes:</u></b></span><br />
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<span style="color: #351c75; font-family: Times, Times New Roman, serif; font-size: large;">• 1 cebolla grande, picada grande o cortada en medias rodajas. Mucha cebolla<br />• ½ taza de aceite<br />• 2 tazas de agua<br />• 1 ½ cucharadita de sal kosher<br />• ¾ kg de harina <br />• 1 ½ cucharaditas de polvo de hornear (se acuerdan del Polvo de Hornear Royal?) <br />• 1 huevo batido (chequear el huevo para descartar los que tienen manchas de sangre adentro)<br />• semillas de amapola para espolvorear<br />• Sal Gruesa Kosher</span><br />
<span style="color: #351c75;"><br /><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Preparación</i>: </b></span></span><br />
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<span style="color: #351c75; font-family: Times, Times New Roman, serif; font-size: large;">1. Picar la cebolla, agregar un poco de sal y un chorrito de aceite y dejarla reposar por media hora.<br />2. Mezclar el aceite restante con el agua y la sal.<br />3. Mientras se revuelve, agregar la harina en forma de lluvia hasta obtener una masa tierna. Se puede hacer a mano o en una procesadora que tenga gancho para amasar.<br />4. Dejar reposar la masa al menos una hora.<br />5. Dividir la masa en bollitos y colocarlos sobre la mesa enharinada, dándoles forma redondeada.<br />6. Pintar con el huevo batido y luego cubrir cada uno con un poco de cebolla. Apretar la cebolla un poco sobre la superficie para que se pegue. Espolvorear con semillas de amapola y sal gruesa<br />7. Colocar en una asadera aceitada y cocinar en el horno a 450 F o 230 C por 15 minutos o hasta que se doren. Depende del horno.<br />8. Sacar y poner a enfriar en una rejilla de galletitas. Se pueden comer en el momento (con patrón y pepinos por supuesto) o se pueden congelar, sin ningún problema.<br /><br />Gracias por compartir con migo este recuerdo de infancia.</span><br />
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Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com1Winnipeg, MB, Canada49.8997541 -97.137493749.5721496 -97.7829407 50.2273586 -96.492046699999989tag:blogger.com,1999:blog-8383042070043255271.post-13020184173464283482015-10-23T12:56:00.003-05:002015-10-23T18:26:51.140-05:00My Challah Recipe<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Challah is the cornerstone of Jewish cooking. Making Challah it is not only meaningful but also highly rewarding. It connects us with our heritage and our childhood memories. This is my rendition of Challah, one that I have made for family and friends for years.</i></span><br />
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; font-size: large;"><i><br />
In this video I explain my recipe for making Challah. I hope you like it and make your own next Friday.</i></span><br />
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; font-size: large;"><i><br />
Shabbat Shalom!</i></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com0tag:blogger.com,1999:blog-8383042070043255271.post-15395097985854403752015-10-23T11:02:00.000-05:002015-10-23T18:24:11.337-05:00Master Challa Recipe from Jamie Geller's Blog Joy of Kosher<span style="color: #0b5394; font-family: Verdana, sans-serif; font-size: large;"><i>Not only Jamie is an amazing cook but also she is funny and engaging, and very, very cool. At least this is my opinion. She made Aliah some years ago so now she is living her dream and cooking for Israelies.</i></span><br />
<span style="color: #0b5394; font-size: large;"><span style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span style="font-family: Verdana, sans-serif;"><i>In this video she will show how to cook the most awesome Challah and tell us even what to do with the leftovers (if any). Ladies and Gentlemen, Challah by Jamie Geller:</i></span></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com0tag:blogger.com,1999:blog-8383042070043255271.post-18554315716243236072011-03-19T21:11:00.000-05:002011-03-19T21:11:11.798-05:00Carrot, Prune and Potato Tzimmes from Mama's Meichulim by Sadie H. Rivkin<span style="color: #20124d; font-size: large;"><em>Tzimmes is an eastern European recipe for honey baked carrots. The Yiddish word "meren" means carrots and to increase. Carrots symbolize our hope that we increase our good deeds in the coming year. Some tzimmes recipes add prunes, sweet potatoes or even meat to the sweet carrots. This is a meat recipe. You may leave the meat out for a parve version, substituting the shmaltz (yes, the chicken fat) for oil. If your menu is milchig (dairy) you may indulge in butter (forget the calories).</em></span><br />
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<strong><u></u></strong><span style="font-size: large;"><span style="color: #20124d;"><strong><u>Ingredients</u></strong>:</span></span><br />
<span style="color: #20124d; font-size: large;">- 1 lb carrots</span><br />
<span style="color: #20124d; font-size: large;">- 1 1/2 lb flanken</span><br />
<span style="color: #20124d; font-size: large;">- 1/2 lb dry prunes</span><br />
<span style="color: #20124d; font-size: large;">- 3 white potatoes</span><br />
<span style="color: #20124d; font-size: large;">- 3 sweet potatoes</span><br />
<span style="color: #20124d; font-size: large;">- 2 tsp chicken fat</span><br />
<span style="color: #20124d; font-size: large;">- 1 medium onion</span><br />
<span style="color: #20124d; font-size: large;">- 1 tbs salt</span><br />
<span style="color: #20124d; font-size: large;">- 1 cup water</span><br />
<span style="color: #20124d; font-size: large;">- 1 cup tomato juice</span><br />
<span style="color: #20124d; font-size: large;">- 2 tsp honey</span><br />
<span style="color: #20124d; font-size: large;">- 1/4 cup brown sugar</span><br />
<span style="color: #20124d; font-size: large;">- 3 tsp sugar / 2 tsp water for color</span><br />
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<span style="font-size: large;"><strong><span style="color: #20124d;"><u>Preparation</u>:</span></strong></span><br />
<span style="color: #20124d;"><span style="font-size: large;">Trim meat of all fat. Shred carrots and onions and </span><span style="font-size: large;"><span style="color: black; font-family: Times, "Times New Roman", serif;">sauté </span>in chicken fat. Cut potatoes into medium-sized chunks. Put meat at bottom of pot, then arrange layers of potatoes, prunes, sweet potatoes and all other ingredients and simmer for about 1 1/2 hours.</span></span><br />
<span style="color: #20124d; font-size: large;">Put 3 tsp of sugar and 2 tsp of water on high flame - get the sugar burned - themn pour 1/2 cup of cold water over the burned sugar and add the liquid to the tzimmes before putting tzimmes into moderate, 375 degrees Farenheit oven for 1 1/2 hours. And this is the final result:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HqXb15-77QHaLwtNqnwBXMN7IO0vNGNUVE473wQEjDperuh87ZVcr4sZi-lQgFKWRJuZtnSe3VyzjQfE4x9xflgDQCR35mUpualr-cV1-juqTgCpVtUAxSaqk1VQDxid1FbL3zOg47w/s1600/Tzimmes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HqXb15-77QHaLwtNqnwBXMN7IO0vNGNUVE473wQEjDperuh87ZVcr4sZi-lQgFKWRJuZtnSe3VyzjQfE4x9xflgDQCR35mUpualr-cV1-juqTgCpVtUAxSaqk1VQDxid1FbL3zOg47w/s1600/Tzimmes.jpg" /></a></div><br />
<strong><em><span style="background-color: white; color: #990000;">Like the recipe? Any suggestion to improve the blog? Just to say hi? Drop me a line: </span></em></strong><a href="mailto:jewishcookingworld@gmail.com"><strong><em><span style="background-color: white; color: #990000;">jewishcookingworld@gmail.com</span></em></strong></a><strong><em><span style="background-color: white; color: #990000;">. I would love to hear from you.</span></em></strong>Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com0tag:blogger.com,1999:blog-8383042070043255271.post-59392889392052937562011-03-19T20:36:00.001-05:002011-03-19T20:37:38.368-05:00Mama's Meichulim: Traditional Jewish Cooking Made Easy by Sadie H. Rivkin<span style="color: #20124d; font-size: large;">I am happy to make the review of a much beloved book of mine, an old, well-worn, old school pillar of ashkenazy Jewish cooking. This jewell gave me much of my knowledge of what authentic ashkenazy cuisine is all about. It is old, and therefore divided into sections ( Introductions - Thoughts about food - Time Savers - Fish and Appetizers - Soups - Poultry - Beef - Veal - Side Dishes - Chollents and Casseroles - Stuffings - Cakes and Desserts - Salads and Relishes - Food for Holiday Thought - What made Mama Mama - Index).</span><br />
<span style="color: #20124d; font-size: large;">The book is compiled and edited by the author, printed by Thomas Yoseloff, New York - London.</span><br />
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<strong><span style="font-size: large;"><span style="color: #20124d;"><u>About the author</u>:</span></span></strong><br />
<span style="color: #20124d; font-size: large;">Born in Russia, Sadie H. Rivkin came to the United States when she was eight years old. Although she had to leave high school after one year of work, when her first son was born she attended and graduated cum laude from law school. Having practiced law with her husband for a year, Mrs. Rivkin decided being a full-time mother was more important, and having raised three wonderful children, she has never regretted her decision. During World War II, she served as a volunteer worker at the naval base in Bayonne, New Jersey. Later, at the suggestion of her son-in-law who taught social work at the Hebrew Educational Alliance in New York, Mrs. Rivkin herself started a class at the Educational Alliance in traditional Jewish cooking.</span><br />
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<span style="color: #20124d; font-size: large;">Now that you know Mrs. Rivkin I want to share with you one of my favourite recipes from her little book. It is Carrot, Prune and Potato Tzimmes. You will find it in my next Post. Enjoy it as much as I did.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bIIZrDZRlwar317mXAdsuDcQpHmagTbYLvz-VMrFwpHJwsBIpdCAfK1igQyTUGXns8pssytLOi5gS_xCjYeNPzcodh78lLtPWPJFCxkxpYmUEBaKCIJjSsInjf3ot8j9LH2Tm1ocGPw/s1600/Mama%2527s+Meichulim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bIIZrDZRlwar317mXAdsuDcQpHmagTbYLvz-VMrFwpHJwsBIpdCAfK1igQyTUGXns8pssytLOi5gS_xCjYeNPzcodh78lLtPWPJFCxkxpYmUEBaKCIJjSsInjf3ot8j9LH2Tm1ocGPw/s320/Mama%2527s+Meichulim.jpg" width="229" /></a></div>Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com0tag:blogger.com,1999:blog-8383042070043255271.post-6442216233644074922011-01-31T12:13:00.000-06:002011-01-31T12:13:36.914-06:00From Israel with Love: Meaty Hummus<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">This recipe was given to me by my dear friend and teacher of Judaism, who lives in Israel and was so kind to share it with me. I have never seen this combination of hummus and meat; I think it is very creative. Let's call it Meaty Hummus. Ladies and Gentlemen,</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;"><strong><u>Meaty Hummus</u></strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">"When I make this for 2-4 people, I freeze half. 6 or more people, I use it all. We like it and can make a meal of the meat and hummus on my challah ... and sometimes we do when it is just the two of us. We will have soup and this dish. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;"> Put your hummus on a platter making a well in the center as usual, but instead of adding oil, fill the center full of the meat mixture and when you take the hummus to put on the challah, take the meat mixture with it and smear them both. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;"> <strong><u>Ingredients</u>:</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;"> 1/2 kilo (one pound) of ground beef, chicken or turkey or a combination of meats</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">1/2 Tbsp chicken soup powder (I use Osem, no MSG) </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">1/2 Tbsp paprika</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">1/4 to 1/2 tsp cumin</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">1/4 to 1/2 tsp turmeric</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">1/2 Tbsp honey</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">1/4 Tbsp garlic powder</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">1/2 tsp ginger</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">1/4 tsp basil </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">optional : fresh coriander leaves chopped -one or two branches</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">optional: few drops of Tabasco</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">1 large onion --chopped small (minced)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;"><strong><u>Preparation</u>: </strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">Fry the onion in a little oil (I always use olive oil). Add the ground beef and cook until done. Stir to keep the pieces small. Add the spices and mix well and cook for another minute or two and you are done. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">I make ahead and refrigerate and put on the blech Erev Shabbos. I add it to the hummus before motzei. "</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: purple; font-size: large;">Looks like heaven to me ... :)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzLW3lcqZVPXtL5M_l3HPALyge7Ior1UGfJqSW2CFXdayUbZaLf7k9mmP-K4Nzp74MvsKwz3bbiRYFiN86-LFkOSqfP4yqZrtqvMr5BNUjc7zYbgfoqlqPP5g2XlrT7CB3NaxmZNzM0U/s1600/Hummus+with+Meat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white;"><img border="0" height="187" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzLW3lcqZVPXtL5M_l3HPALyge7Ior1UGfJqSW2CFXdayUbZaLf7k9mmP-K4Nzp74MvsKwz3bbiRYFiN86-LFkOSqfP4yqZrtqvMr5BNUjc7zYbgfoqlqPP5g2XlrT7CB3NaxmZNzM0U/s320/Hummus+with+Meat.jpg" width="320" /></span></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div>Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com0tag:blogger.com,1999:blog-8383042070043255271.post-43868370974959672752011-01-16T14:35:00.002-06:002011-01-16T18:57:01.304-06:00Baba Ghanuge - Recipe from the book Syrian Cooking by Grace Sasson<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;">A very interesting thing happened to me today. While having coffee with my friend Lilly E. We started talking about Syrian food. I was excited about the cook book I received from my husband as a birthday gift (<i style="mso-bidi-font-style: normal;">Aromas of Aleppo</i>, which I will feature in this blog soon) and she in turn showed me her Syrian Jewish cook books. The oldest one she owned was given to her by her mother, born in Aleppo, Syria. It is called <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Syrian Cooking </i></b>and the author is<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"> Grace Sasson</i></b>. It is an old and beautiful simple book, the phonetic of the recipes a little weird for our modern standards, and I have chosen to feature one of her recipes (page 19), Baba Ghanuge, as I said from her book Syrian Cooking (RGD Publishing). This is the front of the book, followed by the recipe:</span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxncxQgKbOIhHird-RpVbB6tjEh2hodAkck4-fqOjgl7pF91AZjh9I3YlxnlzHkJlNw45OQO-uvCu52H1DROxTEyI673uKmyafz8ozddpuFiOk3gyw0YcRWx5Lvz1G7nJdg1Y-TG8uo3E/s1600/Syrian+Cooking+by+Grace+Sasson+Front.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxncxQgKbOIhHird-RpVbB6tjEh2hodAkck4-fqOjgl7pF91AZjh9I3YlxnlzHkJlNw45OQO-uvCu52H1DROxTEyI673uKmyafz8ozddpuFiOk3gyw0YcRWx5Lvz1G7nJdg1Y-TG8uo3E/s320/Syrian+Cooking+by+Grace+Sasson+Front.JPG" width="239" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;"><strong><u>Baba Ghanuge</u></strong></span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;"><strong>(Eggplant & Tehene Salad)</strong></span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;">(Serves 4)</span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;"><u>Ingredients</u>:</span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;">- 1 medium size eggplant - broiled, 5 minutes on each side</span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;">- 2 tbs. tehene</span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;">- 1 garlic clove</span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;">- 1 lemon</span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;">- 1 tsp snowbar-pinenuts</span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;">- few springs parsley</span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;"><u>Preparation</u>:</span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;">Wash the eggplant. Then broil on top of stove. Scoop it out from shell in a deep plate. Add salt to taste and crush garlic and <em>add. </em>You can add garlic or onion salt if you prefer. If you do, the ammount I'd say is the tip of a teaspoon. </span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;">Now chop it while it is in the plate with tip of knife. Make a paste of the tehene with a tablespoon of water and add it to the eggplant; garnish with the chopped parsley and snowbar. </span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;">Serve either chilled or at room temperature.</span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: purple;"><strong><em><u>Note</u></em></strong>: Eggplant is placed directly on stove, no pot or pan. Skin will burn, but inside of eggplant will be tender and done just right. </span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjSg3YL9R2PpNZDEd7r5q_GdzotFVInaOjPnnCA3qxuHD781o6lL36H58qLGs46TQhyhB2ccpzQ5oxeBqlZO2YUlVYUHM5l2NsSkM54P0JdhHak2WZVSuMoETEfGs34ZV1OjN4bDpvUE/s1600/Syrian+Cooking+by+Grace+Sasson+Inside.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjSg3YL9R2PpNZDEd7r5q_GdzotFVInaOjPnnCA3qxuHD781o6lL36H58qLGs46TQhyhB2ccpzQ5oxeBqlZO2YUlVYUHM5l2NsSkM54P0JdhHak2WZVSuMoETEfGs34ZV1OjN4bDpvUE/s320/Syrian+Cooking+by+Grace+Sasson+Inside.JPG" width="239" /></a></div><span style="font-size: large;"><span style="color: purple;"><span style="font-family: Georgia;">Thank you Lilly for share the book with me, and thank you Grace, where ever you are.</span></span></span>Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com0tag:blogger.com,1999:blog-8383042070043255271.post-22162455369713008372011-01-15T22:49:00.000-06:002015-10-23T18:24:57.486-05:00Jews Cooking Part 2: Pasta Frola<span style="color: purple; font-size: large;"><em>Pasta Frola is a very typical Argentinian dessert, also popular in Uruguay, as far as I know. In the Part 2 of Jews Cooking my friend Silvina Holzman agreed to share her recipe on this blog. She is an awesome cook and I had the opportunity to enjoy her pasta frola so I can vouch for it. With no further ado, </em></span><br />
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<span style="color: purple; font-size: large;"><strong><u>Pasta Frola</u></strong></span><br />
<span style="color: purple;"><span style="font-size: large;"><u>Ingredients </u>: <br />
300 g. self-raising flour <br />
150 g. sugar <br />
150 g. butter <br />
1 egg (yolk and white) <br />
1 yolk <br />
zest of 1 lemon <br />
salt <br />
dulce de membrillo (quince paste) <br />
white wine</span></span><br />
<br />
<span style="color: purple;"><span style="font-size: large;"><u>Preparation</u>:</span></span><br />
<br />
<span style="color: purple; font-size: large;">1. In a bowl mix together the flour, sugar and salt. Make a hole in the middle to add the wet ingredients. </span><br />
<span style="color: purple; font-size: large;">2. In another bowl mix the butter with the eggs and the lemon zest. </span><br />
<span style="color: purple; font-size: large;">3. Mix wet and dry ingredients very well (you can use a tbs or two of tepid water). You can also use an electric mixer or a kitchenaid type of processor.</span><br />
<span style="color: purple; font-size: large;">4. Once the dough is formed, cover with a kitchen towel and let ir rest for an hour.</span><br />
<span style="color: purple; font-size: large;">5. Butter and flour the mold.</span><br />
<span style="color: purple; font-size: large;">6. Use 2/3 of the dough and stretch it thouroughly over the mold. That may take some time but it is crucial</span><br />
<span style="color: purple; font-size: large;">7. Mash the dulce de membrillo with a fork and add to that past a little of white wine (Manischewitz wine would be nice too). </span><br />
<span style="color: purple; font-size: large;">8. Pour it over the dought, carefully</span><br />
<span style="color: purple; font-size: large;">9. You need to make little ropes with the rest of the dough to make the decorative "mesh" that is the trade mark of a true pasta frola. Handle them with care (wet your hands with water from time to time). The design is as shows in the picture (see below)</span><br />
<span style="color: purple; font-size: large;">10. Moderate oven 350 F for around 20 minutes. </span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKU4ro_8LpaedTlWd5K6xwdEGERflb9rSSn-KKtlC2c8_Lj592tslryPGNLWhK8RZ7cMGrWQ9mfMvgq5XWY0U4wjvRnYxu82TeMdzECF3GaWxrJfwfcOgCV2Nx8PT_wQDftYrY-uYk6B8/s1600/Pasta+Frola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKU4ro_8LpaedTlWd5K6xwdEGERflb9rSSn-KKtlC2c8_Lj592tslryPGNLWhK8RZ7cMGrWQ9mfMvgq5XWY0U4wjvRnYxu82TeMdzECF3GaWxrJfwfcOgCV2Nx8PT_wQDftYrY-uYk6B8/s320/Pasta+Frola.jpg" width="320" /></a></div>
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<span style="color: purple; font-size: large;">This is the Pasta Frola. Thank you very much, Silvina!</span>Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com0tag:blogger.com,1999:blog-8383042070043255271.post-2132523292645315162011-01-15T22:05:00.004-06:002011-01-31T18:56:43.613-06:00Jews Cooking Part 1: Crêpes Suzette<span style="font-family: "Verdana", "sans-serif";"><span style="color: #0c343d; font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><i><span style="color: purple; font-family: "Times New Roman", "serif"; font-size: large; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">This section of the blog will be dedicated to feature the achievements of Jews cooking un-Jewish food. We developed our cooking skills while sorrounded by peoples of all nationalities and ethnicities, during our diaspora years. As a result of that marriage between the food we knew and the food the neighbours ate a whole new world of possibilities developed, and at the same time, we imposed our Jewish footprint into everything we cooked.</span></i><span style="font-family: "Times New Roman", "serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><i><span style="color: purple; font-family: "Times New Roman", "serif"; font-size: large; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Today I will introduce to you my dear friend and extraordinary cook Vivian Gutstadt. I had, in several opportunities, the enormous pleasure and honour to be her guest. In one of those opportunities she made Crêpes Suzette and I asked her to share with us the recipe, and also a bit of her life too. She graciously accepted. Here is her in her own voice: </span></i><span style="font-family: "Times New Roman", "serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">"When I cook for my children and friends I feel love.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Friday evenings, when Shabbat comes, we gather together around a special table, arranged differently from other nights. For this opportunity, we put in order and clean our house with particular attention because we want to “lekabel bivracha et ha'orchim” (to welcome our guests with a blessing). We say: “Bruchim ha baim”, meaning “welcome, our dear guests!”. </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Our food, our table, our moods are special that evening. There is a unique glow within our home; a peaceful flow invades every corner of our souls. We light the Shabbat candles placed into my grandparent’s antique silver candlesticks and we say the brachot (blessings).</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">This night is so different from the other days of the week! </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="color: purple;">Not only for me and my children Shabbat represents that moment of reflection, a pause in our quotidian demands and responsibilities, but also, as a Jewish mother, Shabbat has an aggregate value. Through this distinctive evening I am part of a millenary chain of traditions and beliefs transmitted from one generation to another. It is not about empty rituals just mechanically repeated. We feel the traditions as part of us, as part as our undeniable identity. We are proud of our Jewish identity; we embrace and cultivate it, no matter when or where we are. That is why in the international container with which I moved to Canada from Buenos Aires, Argentina, I included my baba’s (bubbe, or grandmother in Yiddish) pan. It is a special casserole where she only cooked her famous Gefilte Fish (notice I capitalized the words, and also I stand up when pronounce them; believe me, her Gefilte Fish recipe is sacred!)<span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">So, now I am living in Canada, a wonderful country with severe winters. Outside is cold, bleak, snowing... it is freezing out there! I have invited my friends to come over for dinner.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="color: purple;">What nice dessert could I prepare to fete my guests, to pamper my children and friends?<span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><u><span lang="FR" style="font-family: "Arial", "sans-serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Crêpes Suzette</span></span></u></b></div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="color: purple;">This recipe is a mix of different famous kitchen queens’ recipes, including Doña Petrona C. De Gandulfo, Julia Child, Blanca Cotta, Anna Olson, and my own creativity.<span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Ingredients (yields 8)</span></span></u></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><u><span lang="FR" style="font-family: "Arial", "sans-serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Crêpes </span></span></u></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">2 cups all purpose flour</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">2 cups of milk (not less than 2%)</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">2 tablespoons unsalted butter, extremely softened or melted</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">3 eggs</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">½ cup of carbonated/sparkling water</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Pinch of salt</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="color: purple;">Butter, for pan greasing<span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><u><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Orange sauce</span></span></u></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">2 oranges, zested </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">1 cup of orange juice</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">½ lemon juice</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">¼ cup sugar</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">4 tablespoon Cointreau or Grand Marnier liqueur </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><u><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Orange butter</span></span></u></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">1 cup of unsalted butter at room temperature or softened</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">4 tbsp orange rind </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">¼ cup orange juice</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">¼ cup sugar</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><u><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Flambé</span></span></u></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="color: purple;">Cointreu or Grand Marnier liqueur, 50 cc.<span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Long kitchen match (or long matches)</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><u><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Garnish</span></span></u></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Orange zest</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Orange segments, white pith removed</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Directions:</span></span></u></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><u><span lang="FR" style="color: purple; font-family: "Arial", "sans-serif"; font-size: large; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Crêpes</span></u><u><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"></span></u></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">This dessert has the advantage that most of the steps can be prepared in advance. </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Mix in a bowl the crêpe ingredients: flour, eggs, milk, a pinch of salt, sugar, butter, and sparkling water. Blend with electrical whisker, cover the bowl and leave the preparation rest for 45 minutes.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><span style="color: purple;"><span lang="EN" style="font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Heat a non-stick </span><span lang="FR" style="font-family: "Arial", "sans-serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">crêpe</span><span lang="EN" style="font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> pan and grease it with a slight amount of butter. Spoon half of a ladle of the </span><span lang="FR" style="font-family: "Arial", "sans-serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">crêpe</span><span lang="EN" style="font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> preparation and pour on the pan while moving your hand in circles so as to cover evenly. Put the pan again on the heat and cook the </span><span lang="FR" style="font-family: "Arial", "sans-serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">crêpe</span><span lang="EN" style="font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> for a couple of minutes; the borders will start to separate themselves from the bottom of the pan; so then with a spatula flip the </span><span lang="FR" style="font-family: "Arial", "sans-serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">crêpe</span><span lang="EN" style="font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">. Cook on the other side half a minute. Repeat the same procedure until finishing the </span><span lang="FR" style="font-family: "Arial", "sans-serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">crêpe</span><span lang="EN" style="font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> batter. Always remember the first crepe is not so perfect. Do not get frustrated because the second one will come out flawless!<span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><span style="color: purple;"><span lang="EN" style="font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Pile the crepes on a plate, cover them with plastic wrap, and place them on the kitchen counter (do not put them in the fridge). They can remain 24 hours until being utilized for the </span><span lang="FR" style="font-family: "Arial", "sans-serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Crêpes</span><span lang="EN" style="font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> Suzette.</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><u><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Orange sauce</span></span></u></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Add the cup of orange juice in a small pan and place it on medium heat. Stir the zest, sugar and lemon juice. Lower the heat to minimum (very low), mix and allow the sauce to reduce. Add the liqueur and continue reducing the sauce at very low heat. </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Meanwhile, prepare the orange butter.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><u><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Orange butter</span></span></u></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">Mix with a hand food processor the softened butter together with the orange rind and the juice. The consistency should be smooth as a cream. Place the preparation on a piece of plastic wrap, chill first a little bit, and form a cylinder. Take the salami-shaped butter all wrapped in plastic and freeze it. Before using it, cut it into thick slices.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><span style="color: purple;"><u><span lang="FR" style="font-family: "Arial", "sans-serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Crêpes</span></u><u><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> Suzette</span></u></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="color: purple;">Prepare a table where to entertain your guests. Place on it a portable electric range or burner, a plate with the crepes folded in four as triangles, a non-stick sauté pan big enough to allow placing several crepes in it, the orange butter, the orange sauce, a bowl with orange zest and orange segments, Grand Marnier or Cointreau, a long kitchen match, different utensils to help you serve (spatulas, ladles, tongs, etc.), plates and cutlery for serving.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: large;"><span style="color: purple;">Turn the electric range to medium heat and place the sauté pan on it. Add two slices of orange butter and melt. Reduce the heat and place 4-6 crepes in it. Pour orange sauce and allow the crepes to get impregnated with the wonderful aroma and flavour. Flip them so they get soaked on both sides. Turn off the burner, very carefully add the liqueur and ignite with long kitchen match. Let the flames burn out completely. Serve a crepe or two in each plate, garnish with orange zest and orange segments, and pour fine drops of orange sauce.<span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;"> . </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-size: large;">I feel cooking represents loving, giving, and sharing." </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="color: purple; font-family: Times, "Times New Roman", serif; font-size: large;"><em>Look at the final product! A real picture of a real beuty. Thank you very much, Vivian!</em></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
<span style="color: purple;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21L8IPm9eTf8FLFwCBqRCrsKV_4r9kLC0HJifAucnN8cZQ20uWQkgKUoisVUF6yMo5AMI6v35DIMIX0jxxV7btwo8sitWQTpvCkUPEsCfKKyLKnZb2zMngFJ82vPv984rvXpiXqejsgA/s1600/Crepe+Suzette.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="239" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21L8IPm9eTf8FLFwCBqRCrsKV_4r9kLC0HJifAucnN8cZQ20uWQkgKUoisVUF6yMo5AMI6v35DIMIX0jxxV7btwo8sitWQTpvCkUPEsCfKKyLKnZb2zMngFJ82vPv984rvXpiXqejsgA/s320/Crepe+Suzette.JPG" width="320" /></span></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-size: large;"><br />
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</span></div>Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com0tag:blogger.com,1999:blog-8383042070043255271.post-6601215087881515452011-01-11T17:21:00.001-06:002011-01-11T17:26:38.585-06:00El Rincón de la Cocina Judía: La Cocina Judia en la Literatura<span style="color: purple; font-size: large;">Este es el cuento con el que comenzó mi romance literario con Sholem Aleijem. El cuento se llama <strong>"La Olla"</strong>, y hoy quiero compartirlo con ustedes. </span><br />
<span style="color: purple; font-size: large;">Enta, el personaje del cuento, es pobre, y es judía, y es Europa a principios del siglo XX. Vivir es difícil, y mantener casher más difícil aún. Pero Enta hace magia con lo poco que posee: tres ollas que se reducen por obra de las circunstancias, a ninguna. </span><br />
<span style="color: purple; font-size: large;">Gnesie, la inquilina, es la mejor aproximación que encontré en la literatura idishe a lo que se llamaría en inglés "a Jewish swindler” (or a lawyer). Aquí lo tienen:</span><br />
<br />
<span style="color: purple; font-size: large;"><em>"Me trae a verle, rabi, un asunto muy serio. Seguramente, no me conocerá usted, aunque quizás me conozca, pues soy Enta, Enta la Recovera. Me gano la vida vendiendo huevos, sabe?, huevos, gallinas, gansos y patos. Tengo una clientela fija, buenas mujeres – Ds les dé mucha salud y bienestar – que me sacan de apuros. Si tuviera que pagar interés, no sacaría ni para un mendrugo de pan. Ando siempre empeñada: aquí pido prestados tres rublos, allí los devuelvo, y así vamos tirando. Dígase lo que se quiera, si viviese el bueno de mi marido no me vería en trances tan amargos. Sin embargo, debo confesarle que antes del morir el pobre mi vida tampoco era de miel, pues se daba poca mana para ganar dinero – no lo tome a mal su alma – y se pasaba el día enfrascado en el Talmud y los breviarios, mientras yo echaba los bofes de tanto trabajar. Cierto que estaba acostumbrada a eso desde chica, mi madre me hizo tomarle cariño al trabajo. Se llamaba mi madre – Ds la tenga en su gloria – Basia, Basia la Velera. Compraba sebo a los carniceros y hacia velas, ya que entonces la gente no sabía que era el petróleo ni tenía idea de los quinqués con esos tubos de cristal, que estallan a cada dos por tres. Yo, por ejemplo, tengo que comprar uno cada semana.</em></span><br />
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<span style="color: purple; font-size: large;"><em>Si usted me declara “treif” (impura) la olla, me quedo sin nada. Porque tengo una sola olla. En realidad tenía tres, para platos de carne. Gnesie, mi inquilina, que se le hunda la tierra, me pidió prestada una. Le di una olla nuevita, flamante, y me la devolvió toda cachada.</em></span><br />
<span style="color: purple; font-size: large;"><em>- Qué olla es esta? – le pregunte.</em></span><br />
<span style="color: purple; font-size: large;"><em>- La suya</em></span><br />
<span style="color: purple; font-size: large;"><em>- Mía esta olla cachada? Si yo le di una olla flamante!</em></span><br />
<span style="color: purple; font-size: large;"><em>- No grite, que no le hace ningún favor a nadie. En primer lugar yo le devolví la olla sana. En segundo lugar, cuando usted me la prestó, ya estaba cachada. Yo tengo mis ollas y déjese de fastidiar!</em></span><br />
<span style="color: purple; font-size: large;"><em>Me quede, por lo tanto, con dos ollas sanas y una cachada, o sea dos ollas. Pero un pobre no debe tener dos ollas; y un día que volví del mercado con las aves, se soltó una gallina y se asusto por el gato; subió volando justamente al estante superior, y zas! cayo una olla. Se hizo pedazos. Usted cree que se rompió la olla cachada? Cualquier día! Cuando se rompe algo, se rompe lo que está sano. Siempre pasa lo mismo, desde que se fundó el mundo …"</em></span>Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com0tag:blogger.com,1999:blog-8383042070043255271.post-82121485921031149482011-01-10T22:11:00.004-06:002011-01-10T23:15:26.999-06:00El Rincón de la Cocina Judía<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rDV-ZvpE-PGCIrisvWvOq4nAgVOn1ETToELnKPitnrhPowkeh_uoFUbnGNKFy1U_Q6f5SZGfVP7VJmzCoj6l66znLVVFt4deKCbpKjufUvMPMON0Xl7K8SLXHC0IDU_Qm4VCw_gvOhI/s1600/La+Cocina+Judia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rDV-ZvpE-PGCIrisvWvOq4nAgVOn1ETToELnKPitnrhPowkeh_uoFUbnGNKFy1U_Q6f5SZGfVP7VJmzCoj6l66znLVVFt4deKCbpKjufUvMPMON0Xl7K8SLXHC0IDU_Qm4VCw_gvOhI/s320/La+Cocina+Judia.JPG" width="286" /></a></div><br />
<span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Este rinconcito es en español, una manera de no olvidar que aprendimos a cocinar judío en castellano. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">El libro que traje conmigo desde Argentina se llama “La Cocina Judía, Tradiciones y Variaciones”, editado por editorial Shalom, 1984. Solo leerlo es un placer, y también una fuente de recuerdos de todo tipo: la bobe, la madre, las tías, las panaderías judías del once, la rotisería donde se compraba el pan Goldstein (Olom Ha sholom), el pastrón ahumado y los pepinos en salmuera que vivían todos juntos en un barril de madera cuyos estándares sanitarios eran los vigentes en el reinado de Salomón. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Las páginas están amarillas, y para sacarle la foto le tuve que limpiar la tapa, pero aún con todas las manchas es especial y yo lo quiero muchísimo. Ese tiempo de crecer judíos en Argentina no volverá más, por lo cual decidí rendirle homenaje en este blog. </span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><u><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Nota</span></u><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">: las tazas, como medida, son tazas de allá. M.R., la única que tiene la verdadera taza, a lo mejor nos quiere dar la equivalencia en medidas americanas. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Aquí va una receta con gusto a té con limón:</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><b><u><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Leicaj Negro o de miel</span></u></b><b><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">:</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><u><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Ingredientes</span></u><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">:</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2 huevos</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 taza de azúcar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">½ vaso de café cargado</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">3 clavos de olor</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">½ vaso de aceite</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 vaso de miel</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">½ kilo de harina</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2 cucharadas de polvo de hornear</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">½ cucharadita de bicarbonato</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Jugo y ralladura de medio limón </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Nueces picadas, a gusto.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><u><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Preparación</span></u><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">:<u></u></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Prepare el café cargado, con 3 clavos de olor en el agua (que quedan en el colador). Mezcle los huevos con el azúcar, la miel, el aceite, el jugo y la ralladura del limón. Tamice la harina con el polvo de hornear y el bicarbonato y agréguela a lo anterior mezclando bien. Incorpore las nueces pasadas por harina. Vierta la masa en la asadera aceitada y enharinada; ponga a horno fuerte durante 5 minutos, baje a mediano y luego a suave. Cocine durante 50 minutos, vigilando para que no se queme. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="ES-AR" style="color: #000099; font-family: "Arial", "sans-serif"; font-size: 13.5pt; mso-ansi-language: ES-AR; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Miren que bueno!</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYf3nwUzZ1SxibUilx663cHHumuVQfNJbPUo6W9Ppf2b95amOZ_hJ9JHAl_gZA9ohJcP8LJusZYToAuSxCTS0j-kLAzEc3JN4pKN2LJAjwwhNhAc66Au6Ew6TZF1Tx-1W4KWoSj5589U/s1600/leicaj_de_miel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYf3nwUzZ1SxibUilx663cHHumuVQfNJbPUo6W9Ppf2b95amOZ_hJ9JHAl_gZA9ohJcP8LJusZYToAuSxCTS0j-kLAzEc3JN4pKN2LJAjwwhNhAc66Au6Ew6TZF1Tx-1W4KWoSj5589U/s320/leicaj_de_miel.jpg" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div>Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com0tag:blogger.com,1999:blog-8383042070043255271.post-88464368494334112222011-01-10T19:24:00.003-06:002015-10-23T13:04:21.034-05:00Soup for the Soul: Red Kubbeh Soup/מרק קובה אדום/Marak Kubbeh Adom<span style="background-color: white; color: #0c343d; font-family: Arial, Helvetica, sans-serif; font-size: large;">To all the <strong><em>Srugim</em></strong> fans out there: Do you remember the episode where Yifat treated her friends with Marak Kubbeh Adom Soup for shabbat diner? Against the background of the Judean hills she sat with Re'ut and Amir delighting in the flavor of this amazing soup.</span><br />
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<span style="background-color: white;"><span style="color: #0c343d; font-family: Arial, Helvetica, sans-serif; font-size: large;">Fascinated by a dish I have not known of, I researched a little and I bumped into this incredible recipe. All the credit to "Le Cordon Jew" (</span><a href="http://www.soulandgone.com/"><span style="color: #0c343d; font-family: Arial, Helvetica, sans-serif; font-size: large;">www.soulandgone.com</span></a><span style="color: #0c343d; font-family: Arial, Helvetica, sans-serif; font-size: large;">) from which site this recipe comes from.</span></span><br />
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<span style="background-color: white; color: #0c343d; font-family: Arial, Helvetica, sans-serif; font-size: large;">And now, the recipe:</span><br />
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<span style="color: black; font-family: "Tahoma", "sans-serif";"><span style="color: #0c343d; font-family: inherit; font-size: large;"><strong style="background-color: white;">Red Kubbeh Soup/מרק קובה אדום/Marak Kubbeh Adom</strong></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #0c343d;"><strong style="background-color: white;"><u>Ingredients</u>:</strong></span></span></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">2 medium onions, diced</span></span></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">5 – 6 beets, chopped into large dice</span></span></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">1 bunch green (Swiss) chard, chiffonaded</span></span></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">Other vegetables of your choice (see below)</span></span></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">Chicken stock</span></span></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">1 small can tomato paste</span></span></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">1 – 2 tbsp sweet paprika</span></span></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">2 – 5 tbsp sugar</span></span></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">1 – 2 tbsp lemon salt (citric acid)</span></span></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">Salt and freshly-ground pepper to taste</span></span></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">Olive oil</span></span></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">Kubbeh</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">A few notes on the ingredients:</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;"><u>Chicken Stock</u>: Use real chicken stock. Not from a can. Or use water. Don’t be an Israeli and use Osem powdered parve non-chicken “consommé” to flavour everything. It’s lazy and it makes what would be great food just that much worse. Every spoonful of Osem is another year the Messiah tarries. </span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;"><u>Vegetables</u>: Your choice of sweet potato, carrot, celery, pumpkin, squash or zucchini. </span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;"><u>Spices</u>: You may have noticed my spice measurements are vague at best. I find that it’s mostly useless to give exact measurements when it comes to soup. Water varies, stocks vary, paprika varies, vegetables vary heavily in flavour depending on season and origin; and it all conspires to render exactitude futile. Season as you go. When it’s right, you’ll know.</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;"><u>Lemon Salt</u>: A somewhat less unnerving name for citric acid in its crystalline form. This stuff is highly concentrated sour; it’s wildly popular in Mediterranean cooking, but for some reason uncommon in the West. Buy online or head to a Mediterranean market or health food store.</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #0c343d;"><strong style="background-color: white;"><u>Instructions</u>:</strong></span></span></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">1) In a 12 quart stockpot (or, you know, whatever), heat up several tablespoons of olive oil. Sauté the onions until translucent.</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">2) Add the beets. Stir mightily. Dig that neat color the beets turn the onions. Cook a couple minutes more.</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">3) Add the carrots and cook for another minute or two, then add tomato paste. Stir more. Cook another couple minutes, making sure not to let the paste burn.</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">4) Add enough chicken stock to fill the pot. If you don’t have quite enough, you can top it off with water. Not the end of the world. Don’t fucking add any stock powder or bouillon cubes.</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">5) Add all your seasonings, the chard, and long-cooking vegetables (carrots, celery, etc.) Save quicker-cooking root vegetables (like sweet potatoes) for a bit later. Simmer uncovered until the carrots are nearing done. Keep tasting and seasoning as you go. It should be sweet, sour and savory in about equal measures. Sort of like tomato soup but…you know…Jewish?</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">6) Once carrots are nearly cooked, add the quicker-cooking root vegetables. Continue simmering. Usually, I wind up simmering for a couple hours, give or take, from beginning to end. You want the liquid to reduce a bit to further concentrate the flavours.</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">7) Once all your vegetables are at their appropriate level of doneness, it’s time to add the kubbeh you worked so hard to make. However many you want:</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">They float. Cool, huh?</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">Continue simmering with the kubbeh for another twenty minutes. Make sure the seasoning is how you want it.</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;">8) After the twenty minutes of kubbeh-simmerin’, remove the soup from heat and let it cool. Then refrigerate it overnight. The flavours develop and the kubbeh get a chance to become completely saturated through-and-through with the broth, making them ridiculously delicious. Texture and flavor-wise, they’re more like massive meatballs than dumplings. Once the next day rolls around, reheat the soup and savage it like you want to.</span></span></span></span></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0cm 0cm 10pt; mso-margin-top-alt: auto; text-align: justify;">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #0c343d;"><u>Try it</u>: it is something out of this world (and into the Jewish Cooking Word), that is the reason I included it into the blog.</span></span></span></span></div>
Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com0tag:blogger.com,1999:blog-8383042070043255271.post-5947051977053018362011-01-10T14:15:00.003-06:002011-01-10T16:28:02.240-06:00Featured Book of the Week: You Made my Day: Four Generations of Jewish Cooking by Evelyn Gold<span style="color: #073763; font-size: large;">For Jewish women Jewish cooking usually means also memories of love, dedication, an unspoken bond with their mothers and grandmothers. "You Made my Day" is a testimony of the love between a daughter and a mother, of the love given in the form of food and the love received that encouraged her to transmit that knowledge. Evelyn Gold's book is at the same time a book of memories and a book of great Jewish recipes. It is a wonderful book to read and a great book of reference. It is well organized in chapters, all of them spiced up with memories of a bond that will last her lifetime.</span><br />
<br />
<span style="color: #073763;"><span style="font-size: large;">Let's enjoy one of her recipes:</span></span><br />
<br />
<span style="color: #073763;"><span style="font-size: large;"><strong><u>Carrot Latkes</u></strong></span></span><br />
<span style="color: #073763; font-size: large;"><em><strong><u>Ingredients</u>:</strong></em></span><br />
<span style="color: #073763; font-size: large;">3 fresh carrots</span><br />
<span style="color: #073763; font-size: large;">1/4 cup matzo meal</span><br />
<span style="color: #073763; font-size: large;">3 eggs</span><br />
<span style="color: #073763; font-size: large;">salt and pepper to taste</span><br />
<span style="color: #073763; font-size: large;">oil, enough to cover the frying pan</span><br />
<span style="color: #073763; font-size: large;">approx. 9" round frying pan</span><br />
<br />
<span style="color: #073763; font-size: large;"><em><strong><u>Directions</u>:</strong></em></span><br />
<span style="color: #073763; font-size: large;">Chop carrots. Mix eggs, matzo meal, salt and pepper together and add to the chopped carrots. Consistency should not be sticky or runny, but somewhere in between.</span><br />
<br />
<span style="color: #073763; font-size: large;">Fry latkes in hot oil. Use 1 tsp. of the mixture for frying in order to make bite sized latkes. Fry untill golden brown, turning latkes over only once. Total frying time is about 3-5 minutes. Place the latkes on a paper towel to remove excess oil and cool.</span><br />
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<span style="color: #073763; font-size: large;"><strong><u>Note</u>:</strong> Use the same amount of eggs as carrots (1 egg: 1 carrot).</span><br />
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<span style="color: #073763; font-size: large;">Thank you, Evelyn!</span>Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com0tag:blogger.com,1999:blog-8383042070043255271.post-41176444217001870522011-01-09T14:03:00.001-06:002011-01-09T22:40:59.520-06:00The Cornerstone of Jewish Cooking: Challah<span style="color: #20124d; font-size: large;">Ashkenazy Jews have a primeval love affair with Challah, the piece of bread that authomatically connects us with our heritage, childhood memories and also create an instant Shabbat experience just out of the oven every Friday (or if you are more organized, Thursday).</span><br />
<br />
<span style="color: #20124d; font-size: large;"></span><br />
<span style="color: #20124d; font-size: large;">I love Challah; I own dozens of recipes that converged into my own several years ago. I make Challah to celebrate Shabbat but also for friends and family. I wish to believe that the memories of eating Challah every Shabbat is part of what my kids remember fondly from their time at home growing up. </span><br />
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<span style="color: #20124d; font-size: large;"></span><br />
<span style="color: #20124d; font-size: large;">Now it is time to go right into business: </span><br />
<strong><span style="font-size: large;"><span style="color: #20124d;"><em><u>Ingredients</u></em>:</span></span></strong><br />
<span style="color: #20124d; font-size: large;">1 1/2 cups of warm water</span><br />
<span style="color: #20124d; font-size: large;">4 cups all purpose flour (white)</span><br />
<span style="color: #20124d; font-size: large;">2 eggs (check them first for blood spots and freshness)</span><br />
<span style="color: #20124d; font-size: large;">2 tbs corn/canola oil</span><br />
<span style="color: #20124d; font-size: large;">2 tsp kosher salt</span><br />
<span style="color: #20124d; font-size: large;">1 tbs Fleishmann's Traditional Yeast</span><br />
<span style="color: #20124d; font-size: large;">2 tbs sugar</span><br />
<span style="color: #20124d; font-size: large;">Sesame seeds / poppy seeds for topping</span><br />
<span style="color: #20124d; font-size: large;">Coarse kosher salt for topping</span><br />
<span style="color: #20124d; font-size: large;">1 egg and 4/5 drops of oil for egg wash</span><br />
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<span style="color: #20124d; font-size: large;"></span><br />
<strong><em><span style="font-size: large;"><span style="color: #20124d;"><u>Tools</u>:</span></span></em></strong><br />
<span style="color: #20124d; font-size: large;">A Kitchenaid or whatever food processor that kneads it will be a lot of help. I want to take this opportunity to thank my own Kitchenaid for making my life so much earsier and enjoyable in general and for helping with the challah making in particular. You are welcome.</span><br />
<br />
<span style="color: #20124d; font-size: large;"></span><br />
<strong><em><span style="font-size: large;"><span style="color: #20124d;"><u>Preparation</u>:</span></span></em></strong><br />
<span style="color: #20124d; font-size: large;">In a bowl or right into the food processor pour in the water, a tiny bit of sugar (from the 2 tbs) and the tbs of yearst. Let it bubble for 10 minutes (the sugar will help activate the yeast).</span><br />
<br />
<span style="color: #20124d; font-size: large;"></span><br />
<span style="color: #20124d; font-size: large;">When that is ready, you add the eggs, the rest of the sugar, the oil, the 4 cups of flour and the salt and start kneading for five minutes (Kitchenaid users, use speed # 2). The idea is to end up with a smooth and elastic ball of dough. Let it rise for 45 minutes covered by a plastic bag. Wet towels are also useful but in all fairness, plastic bags do a much better job.</span><br />
<br />
<span style="color: #20124d; font-size: large;"></span><br />
<span style="color: #20124d; font-size: large;">After that you can choose to: a) Let it rest in the fridge till tomorrow; b) Put it in the freezer for later use (the dough will expand a little but no harm in it); c) Proceed right away.</span><br />
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<span style="color: #20124d; font-size: large;"></span><br />
<span style="color: #20124d; font-size: large;">So we have here a ball of dough that it has expanded, so you have to punch it down and knead for three more minutes to burst all the big bubbles that may remain inside. We only want tiny bubbles.</span><br />
<br />
<span style="color: #20124d; font-size: large;"></span><br />
<span style="color: #20124d; font-size: large;">Having done that, we divide the ball in thirds. Each third will be kneaded into a rope and we will braid the challah loave out of three ropes. I hope you follow (for the crew out there asking themselves where I am from because you cannot guess: I am from Argentina and Spanish is my first language. This will be once and for all my disclaimer: English is my second language, sorry for any mistake I may incurr now or in the future).</span><br />
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<span style="color: #20124d; font-size: large;"></span><br />
<span style="color: #20124d; font-size: large;">After the braiding you paint it with the egg wash, put the coarse salt and the seeds for topping and let it rise (the final rise) for half an hour. Last step: into the oven at 365 F for 45 minutes or till golden brown. </span><br />
<br />
<span style="color: #20124d; font-size: large;"></span><br />
<span style="color: #20124d; font-size: large;">Let it cool down over a rack.</span><br />
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<span style="color: #20124d; font-size: large;"></span><br />
<span style="color: #20124d; font-size: large;">This is the final product. Not bad at all!</span><br />
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<span style="color: #20124d; font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphsQvoFSZwFoWEtoWFpPPpzAst2bjE1KJ9WR53oSAM1unrEBVfgeqGFRHmv6n6FoYObwzORDn6Cm7TvQo7w31P1ZfJayU7OC4auVYCrrOm-mKW3UeDWwjKHF7yQl5xpRmNg5UjN46i_I/s1600/Challah+Close+Up+1+-+Mahane+Yehuda+Books+Collectibles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #20124d; font-size: large;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphsQvoFSZwFoWEtoWFpPPpzAst2bjE1KJ9WR53oSAM1unrEBVfgeqGFRHmv6n6FoYObwzORDn6Cm7TvQo7w31P1ZfJayU7OC4auVYCrrOm-mKW3UeDWwjKHF7yQl5xpRmNg5UjN46i_I/s320/Challah+Close+Up+1+-+Mahane+Yehuda+Books+Collectibles.JPG" width="320" /></span></a></div><br />
<span style="color: #20124d; font-size: large;"></span><br />
<span style="color: #20124d; font-size: large;">Any questions? Want me to send you the recipe by email? Drop me a line: </span><a href="mailto:jewishcookingworld@gmail.com"><span style="color: #20124d; font-size: large;">jewishcookingworld@gmail.com</span></a><br />
<br />
<span style="color: #20124d; font-size: large;">Wanna see how it is done? Go to Youtube and type: Jewishcookingworld</span><br />
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<span style="color: #20124d; font-size: large;">Do you want me to make this challah for you? (only for Winnipeggers). Check my ad: </span><a href="http://winnipeg.kijiji.ca/c-buy-and-sell-home-garden-Challah-Bread-W0QQAdIdZ252555106"><span style="color: #20124d; font-size: large;">Challah by Heydi</span></a><br />
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<span style="color: #20124d; font-size: large;">Shalom U'brachah!</span>Anonymoushttp://www.blogger.com/profile/10743652901530379089noreply@blogger.com2