Search results
Jewish Cuisine - Yahoo Recipe Search
Food52Although it's not well-known, credit should be given to Livorno's Jewish community for first showing the Tuscans how to use tomatoes in their dishes, and this classic dish is a brilliant example of how it was done. It's still a favorite of Livorno's Jewish cuisine and possibly one of the best ways you can prepare red mullet.Food and WineAndrew Zimmern’s Kitchen AdventuresI am eight years old. I am on a food recon trip with my dad in the middle of a fall day in Los Angeles. He is there for work, and I am tagging along for a few days of fun with my old man. We arrive at the place he has been searching for, a now-defunct restaurant called Thai Kitchen that used to be on Vermont between Eighth and Ninth. I have never seen, smelled or tasted Thai cooking. Walking in the door, I feel overwhelmed by the bright perfume of mint, lemongrass and chile, the now unmistakable bounce in the air when tamarind hits a wok. First thing I eat: chicken soup. There is a great New York City Jewish joke in there somewhere, but all I have energy for right now is recalling my first encounter with one of my favorite foods. To this day, I make this dish almost every time I have guests in my house. And despite its now-clichéd existence in the Ameri-Thai iconography, its exotic nature still rings my bell every time I wolf down a bowl or two or five. There is no better recipe to define my obsession with the romance of food, internationalism, travel or, for that matter, good, solid cookery. So it’s fitting that this is my first recipe for this space.Ask anyone today if they love Thai food, and they all say yes. The stunning complexity of Thai cuisine, studded at brief intervals with simple, elegant dishes, makes it one of the world’s most popular cuisines. Ask those same devotees to name a dish, and they all say "pad thai" and then quickly add "...and that amazing chicken soup with coconut." But they have trouble recalling its name. Well, here it is: gai tom ka. At its core, this is a basic Thai recipe, and a favorite with many Asian-food fans. All the ingredients can be collected from the Asian supermarkets that are springing up everywhere. If you can’t find chile-tamarind sauce, you can make your own by mixing Thai chile paste with a tamarind puree.—Andrew Zimmern More Thai RecipesFood52Hollywood, FL in the 1970-80's was a sea of condo buildings and Cadillacs with drivers that a tortoise could pass. I visited that Florida one or two times a year and heard one too many people tell me not to go swimming until TWO HOURS after eating and that red ants were a fate worse than death. My grandparents and great aunt and uncle inhabited two condos at 5100 Washington St. and how myself and all of my cousins would terrorize my grandparent's neighbors by pushing all of the buttons on the elevator and cannonballing into the pool (good times). As beach cuisine had not hit Hollywood quite yet, smells of brisket, onions, and rye bread wafted out of people's windows or they were running off to early bird specials at Morrison's Cafeteria. Heaven was when I reached the top floor to my Aunt Edna's condo and creamy sweet smells of noodle kugel (noodle pudding) and cheese/blueberry blintzes dusted with confectioners sugar magically appeared. My Aunt Edna cooked and baked traditional Easter European inspired New York Jewish food but with a lighter touch. Noodle kugel was one of her specialties. Somehow, I never got her recipe but this is one that I have concocted and added some other flavors to. I like it best cold and for breakfast.Food and WineI grew up eating potato latkes on Hanukkah and was later introduced (quite happily) to sufganiyot—the jelly-filled Hanukkah doughnuts brought to Israel by Polish-Jewish immigrants. Sufganiyot have become something of an obsession there, spilling out of bakery display windows in the weeks around the holidays.But there is another, lesser-known Hanukkah treat called bimuelos, which I think deserve equal adulation. Bimuelos stem from Sephardi cuisine, meaning the Jewish foods that originated in Spain and Portugal. The word (also sometimes spelled bunuelos) is a catchall term for a variety of fried goodies. But for Sephardi Jews, they typically refer to these sweet and rustic little fritters that are akin in size to doughnut holes.On Hanukkah, people traditionally eat fried foods to honor the holiday’s miracle of lights. As the story goes, when a small Judean army called the Maccabees recaptured the Holy Temple in Jerusalem from the ancient Greeks, they found the space in disarray with only enough olive oil to light the Temple’s great menorah for one night. Miraculously, however, the oil lasted for eight nights. Eight nights of light then equals eight nights of fried deliciousness today.Like latkes and sufganiyot, bimuelos are fried. The nuggets of yeasted dough puff up in the oil and emerge light and airy with a hint of crackle as you bite into them. They are traditionally served either sprinkled with cinnamon-sugar or drizzled with a simple sugar syrup, which is the hallmark of so many Sephardi and Middle Eastern desserts. In this version I add a little cinnamon to the dough itself and use apple cider as the base of the syrup. As the cider reduces on the stove it grows fragrant and syrupy, and then, to gild the lily, I splash a bit of rose water into the syrup. The floral notes are subtle but powerful, transforming the Hanukkah doughnut from ordinary to extraordinary.Tips for bimuelo success:If you deep fry foods with any regularity (really even once or twice a year), go ahead and invest in a deep-fry thermometer. Most cost under $20 and ensure that the oil is just the right temperature to sizzle without scorching. Simple syrup absorbs best into baked goods when one part of the equation is cool and the other is hot. Since the bimuelos should be eaten as soon as possible after frying, make sure the syrup has had time to cool or chill before starting to fry.Food52Grimsele (grim-sah-la) are a uniquely German-Jewish dessert for Passover, the 8-day holiday during which bread and all leavened foods are forbidden. These fried matzo-based fritters have a wonderfully crispy exterior, while the interior is dotted with little surprise bites of blanched almonds and raisins, a lovely mix of textures and flavors (though you can easily make these nut-free, or substitute other dried fruits). This is the recipe my Oma made to finish the seder meal every year, and it's included in the book I co-authored with Gabrielle Rossmer Gropman, "The German-Jewish Cookbook: Recipes & History of a Cuisine", 2017, Brandeis University Press. As with most fried foods, they are ideally eaten immediately after frying while still hot! However, when serving a large number of people at a Passover seder, when the logistics of frying so many fritters at the last minute would be overwhelming, they can certainly be made ahead and kept warm in a low oven. Some people serve these fritters as a light lunch, or even dinner, during the week of Pesach. In addition to traditional German-Jewish sauces, either raspberry or wine, they can be served with any type of fruit jam, or simply with a sprinkling of confectioners’ sugar. This recipe can easily be divided to make a smaller amount.Food52Grimsele (grim-sah-la) are a uniquely German-Jewish dessert for Passover, the 8-day holiday during which bread and all leavened foods are forbidden. These fried matzo-based fritters have a wonderfully crispy exterior, while the tender interior is dotted with little surprise bites of blanched almonds and raisins, a lovely mix of textures and flavors (though you can easily make these nut-free, or substitute other dried fruits). This is the recipe my Oma made to finish the seder meal every year, and it's included in the book I co-authored with Gabrielle Rossmer Gropman, "The German-Jewish Cookbook: Recipes & History of a Cuisine", 2017, Brandeis University Press. As with most fried foods, they are ideally eaten immediately after frying while still hot! However, when serving a large number of people at a Passover seder, when the logistics of frying so many fritters at the last minute would be overwhelming, they can certainly be made ahead and kept warm in a low oven. Some people serve these fritters as a light lunch, or even dinner, during the week of Pesach. In addition to traditional German-Jewish sauces, either raspberry or wine, they can be served with any type of fruit jam, or simply with a sprinkling of confectioners’ sugar. This recipe can easily be divided to make a smaller amount. This recipe is kosher (parve).Food52Joe was wildly incompetent in the kitchen until he started connecting with his Jewish heritage through food. That meant exploring family recipes and stories, and finding out what other Jews were whipping up in their kitchens. Exploring his Yiddishkeit through food led him to the doors of Shalom Japan in Williamsburg, Brooklyn, for a bowl of matzo ball ramen soup, a dish he first learned about in a YIVO Institute course on Jewish food. The seamless combination of cultures is something that Joe continues to search for and experiment with in his ongoing exploration of the evolution of Jewish cuisine. The beauty of this dish is how easy it is for amateur home cooks to experiment with. You're not messing with baking ratios, so go ahead and throw in that spice you like, make your own broth, or use your family's cherished matzo ball recipe (or just buy the mix, like my aunt—no shame). Like every soup that's ever been made, this bowl of matzo ball ramen gets better after a night or two in the fridge. Whenever you do eat it, don't forget to slurp!AllrecipesMmmmm!! My mouth waters just thinking of this! An Israeli Jewish lady taught this to my grandmother several years ago, and our entire family fell in love with it. It was so good, we served it for a small catered event, and it was a hit. This is for you if you enjoy Middle Eastern cuisine.Food and WineBeets have a strong presence in the cuisine of almost every ethnic group in Jerusalem, Yotam Ottolenghi explains. They color pickling juices on the Arab table and form the basis for a soup of Jewish, Iraqi and Kurdish origin. Ottolenghi purees them for this luscious spread. Slideshow: Delicious Beet Recipes
