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Chatzilim Shopping Tips
Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.
Chatzilim Cooking Tips
Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.
Evelyn & Judi Rose: 100 Best Jewish Recipes
Picture yourself in a foreign land where you know few people, if anyone. You might eat out in restaurant after restaurant, and never taste the best food in that country. Or you might be lucky enough to be invited to someone’s home and eat a home cooked meal – humble or fancy – and get a real taste of what the local cuisine is all about.
All around the world, Jews will be celebrating Chanukkah this week. Many will invite friends and strangers to share their family meal and their traditions. And the meal will celebrate Jewish cuisine from all over the world. British cookery writer Evelyn Rose captured that spirit of hospitality and vitality in her great cookbook, The Complete International Jewish Cookbook (1976).
Her daughter and collaborator, Judi Rose has edited that large volume down to the essential 100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine from Around the World (Interlink 2015). It is a celebration of the Rose family favorite recipes and a celebration of the accomplishments of her mother:
When my mother wrote these recipes she also added her zest for life, a taste for adventure, and her own unique qualities, devotion to her craft, commitments to her readers, and an extra ingredient of her own – a large helping of love…(p. 7)
Start with Small Plates like Chatzilim “Poor Man’s Caviar” (p. 18) similar to Baba ganoush or Syrian Cheese Puffs (p. 28) cheddar cheese filled turnovers. Then travel north and serve Hobene Gropen or Beef Soup with Oats (p. 40): “This is a creamy-textured soup that is especially rich in B vitamins,” writes Evelyn. If it is not too chilly outside, try a bright Borscht on the Rocks (p. 42).
Within a few pages of the poultry section, Evelyn will take you through Europe and part of Asia. It starts with Pollo En Pepitoria (p. 53) a Spanish dish in which ground almonds thicken a white wine sauce. Next, travel to the coast of Turkey for Chicken Izmir (p. 54) on a bed of eggplant. Then, on to Hungary with Sirke Paprikash (p. 56) and Iran with Khoresh Portagal or sweet and sour Persian chicken (p. 57) flavored with oranges, nutmeg, cinnamon, and paprika. None of the dishes are hard to put together on a weekday, but you might want to keep them for a special occasion.
There is a handy chapter in the back of the book called Basics, with recipes for dishes like Couscous, Turkish Rice Pilaf, Persian Chilau Rice and Persian Chello Rice. These are simple recipes with clear instructions for anyone starting out in the kitchen or trying a new way of cooking grains.
100 Best Jewish Recipes is a cookbook for everyday Kosher cooking or for inspiration for a special holiday meal. Make these recipes and you will be traveling around the world, privileged to eat at the best tables in town.
Best Chatzilim Recipes - Recipes
|cube the eggplant. drizzle/pour oil over and some salt and black pepper. spread out on baking sheet. bake for about 45 min. |
you could either
1- bake it with diced onion and red and yellow pepper or
2- dice onion and pepper. pour over 1/2c vinegar to 1c water. add eggplant. this keeps it marinated for 2-3 weeks and is delicious
Slice eggplant into 1 cm slices
fill a pan with oil
semi deep fry each slice until golden
flip and wait until golden on the other side too
put all the eggplants into a drainer overnight (or as much time as you have. )
- fresh lemon juice
- fresh slices of garlic cloves
- fresh dill
- salt and pepper
You know you’re going to an Israeli event when the invitation states:
“If you do attend, you’ll need a valid ID with you, no extra bags will be allowed nor weapons.“
And there was nowhere else I wanted to be last night but surrounded by Israelis when the sun was setting and Yom HaZikaron — Memorial Day for fallen soldiers and victims of terror — bled into Yom HaAtzmaut — Independence Day. No strangers to symbolism, Israel starts Yom HaZikaron with a 2 minute siren and the country stops and stands in silence. It knows that its birth and continued existence are owed to the soldiers who protect its citizens, those who have been lost to terror attacks, and those who continue to be missing in action or in captivity. In a land of mandatory conscription, no one needs a reminder of this connection.
But you get a group of Israelis in a room and about the only thing (besides that um, interesting Maxim women of the IDF PR attempt by the Israeli government which in my opinion was creative though clearly a bit unbalanced) that can get their attention before the speakers begin is a video on a big screen that sounds something like Stomp (a personal favorite, given my previous tap dancing percussive days).
Starring Shekatek and created for Israel’s 60th Birthday last year shows some of the best of Israel – its agriculture, technology (especially the biotech that I love!), cultural diversity, the beach, powerful women, tall dark men, all those religions, the serenity, the street culture and foods, the diversity, the beach (oh, did I mention that already?)
Nadav Tamir, Consul General of Israel to New England, then spoke, followed by Massachusetts Attorney General, Martha Coakley. The themes of their comments focused on friendship and partnership between the US and Israel, the importance of Israel as a strong democracy, and Israel as a country of high tech innovation (with Coakley citing statistics such as Israel having one of the highest per-capita rates of patents and companies on the NASDAQ). I was also personally touched by Coakley’s mention of Israel’s significant work in the area of family violence given that my last visit centered on some of these issues.
Full of Israeli pride, I decided to make a dish from my new favorite cookbook with the “burnt eggplant” technique that Janna Gur demonstrated in her class and that I have mastered over the past few weeks. Gur said that her mother used to call this dish “the reds and the blues” because of the tomatoes juxtaposed against the eggplants. Eggplants are called chatzilim in Hebrew and are ubiquitous in the country. When rationing was in effect during the early years of statehood, newspapers and radio gave advice on making the most out of available food, and eggplant recipes abounded, yielding a mock chopped liver that most of my NY friends won’t have a Central Park picnic without. Traditional chatzilim salad adds some garlic, oil or mayo, and lemon juice. I like Gur’s milder tomato addition. Need I point out the symbolism of the red tomatoes and one of Israel’s (“blue”) national dishes, paired together like the the flags? Probably not, but subtlety has never been my forté.
Yom HaAtzmaut Chatzilim, or “the Reds and the Blues”
Adapted from Janna Gur’s The Book of New Israeli Food and dedicated to Israel and the US’s continued strong relationship, a safe return for soldiers in captivity, and fewer new things for all sides to have to remember.
I “burn” the eggplants in my oven since I do not have a gas stove — make sure to prick the eggplants a few times so that they do not explode. The main adaptation I made to Gur’s recipe is that I leave out the garlic and add both onion and tomatoes. I also significantly reduced the amount of oil.
When buying (standard) eggplants like the one on the upper left, they should be dark purple, unblemished, and should feel light for their size. Store them in the refrigerator.
Makes about 3-4 C of salad/dip.
– 2 medium eggplants (or 4-5 slender Thai eggplants)
Prick skin of eggplants with a fork or knife to prevent an explosion all over your oven. Place eggplants on a foil-lined baking sheet just below broiler and check on them every 10 minutes or so, turning them as necessary. The thinner Thai eggplants took about 20-25 minutes and were ready when they turn brown and dry.
The larger eggplant took about 25-30 minutes and you can tell that it is ready when the skin gets thin and papery, turns black in some places, and the eggplant softens and releases juices.
While the eggplants are broiling, prepare the other ingredients. Grate the two tomatoes on the medium sized holes of a box grater – this should yield about 1 cup of tomato pulp and seeds without skin. Grate a quarter of an onion on the same side of the grater to get a pretty fine (without much work) onion liquid and paste-type consistency. There will be some onion left over — use it in guac or anywhere you like raw onion for a slightly milder flavor, or just use it in place of cooked minced onion.
Allow eggplants to cool – at least 10 minutes. Once cool, you can very easily separate the skins from the flesh.
Mash the eggplant with a fork or put into a food processor. My preference is a fork. Drain any extra liquid so that the final salad isn’t too watery. Add the grated tomatoes (try to get mainly pulp and less liquid), 1 T grated onion, a few generous pinches of salt and some serious grinds of pepper, and stir everything together. Add 2T oil last.
I love spreading this on toast, or setting atop a plate of greens.
Am Yisrael Chai! The People of Israel live (and prosper peacefully)!
Mango, Cucumber & Crunchies Salad
Summer makes improvisational cooking a no-brainer. The abundance of aromatic fruit, crunchy veg and verdant herbs, for me, means heading to the farmers’ market with no plans at all. While June’s arrival in San Francisco has offered a dearth of sunshine, the markets allude to sunnier pastures, signaling our tastebuds’ sprint into summer vacation.
These days, heading to the farmers market feels like a reunion with long lost friends – piles of peaches remind me of early evening crisps, bushels of bright herbs trigger sultry solstice memories, and stemy dahlia buds cue nostalgia for the summer I fell in love with San Francisco. Reveling in these memories tends to incite a desire to re-create them, but the overstimulation of colors, smells and noises usually instead lands me with a smattering of produce intended for no recipe in particular. Back at home, and after some lite mental shaming for the lack of forethought, I’ll remember that summer is on my side. In the haze of farmers’ market euphoria, I’ll have undoubtedly collected enough components to create something tasty. Because summer produce needs little work to make it palatable, there’s a good chance a random sample of seasonal goods can be combined to create a sum somehow greater than its parts.
This week, I found myself with a fridge full of Crunchy Asian Salad stragglers, a drawer of nostalgic, though directionless lemon cukes and a bowl of impulse buy mangos that weren’t getting any younger. What resulted was another salad for the books (shoutout best new years resolution ever). As I assessed the options, I sought guidance from past salad architecture wins. The perennial mantra: build a salad that offers a variety of textures and flavors in each bite, landed me with this beaut.
On the texture side of things, juicy, slippery mango and lip-smacking cucumbers are balanced by crispy fried shallots and crunchy chopped peanuts. Over in flavor town, the balance of fresh flavors (herbaceous, sweet, spicy) are only heightened by the presence of complex, earthy and nutty “dry” goods. The result is a salad that kept me surprised bite after bite, not only by its complexities, but by its outspoken side-dish chutzpah. It’s the perfect partner-in-crime for a simple grill night (prep ahead and toss the crunchies on at the end) or as a hit of freshness in a Southeast Asian or Indian-style stew. While I’ll certainly keep this recipe in my back pocket as summer rolls on, I’m crossing fingers that this is only beginning of the season’s creative developments.
3 small fist size lemon cucumbers (substitute with 1 English cucumber or a couple Persian cucumbers)
1 handful roasted, unsweetened coconut flakes
1 handful roasted, lightly salted peanuts, chopped
Slice the mangos along either side of the pit. Cut the halves into quarters and carefully cut the skin away. Slice the quarters into thin strips. Add to a serving bowl.
Use a peeler to remove the skin from the cucumbers. Slice into thin wedges and add to the bowl with the mangos.
Chop the cilantro, slice the scallions on the bias and chop the jalapeno (tasting first for spiciness). Add to the bowl.
Juice the lime into the bowl and add the rice vinegar and 1 tablespoon of oil. Toss to combine all ingredients.
Slice the shallots thinly against the poles. Heat 4 tablespoons canola oil in a skillet until very hot (test by dropping one shallot slice in – when it sizzles immediately, it’s ready). Scatter the shallots in the pan, avoiding crowding. Stir/flip occasionally until golden and crispy. Remove and place on a paper towel until cool.
Top the salad with crispy shallots, coconut flakes and chopped peanuts. Give it a final toss to combine and serve immediately. Alternatively, combine the crunchy toppings and set aside until you’re ready to serve.
Chick in the Kitchen
On Friday, I went in to G.’s school to help cook for that night’s school-wide family dinner. I actually didn’t do much cooking, just prep work — skimming the fat off the top of four vats of chicken soup, slicing eggplant, lining enormous baking pans with foil, and so on. It’s fun being in that huge commercial kitchen — everything is stainless steel and you never seem to run out of room.
In addition to the 160 pieces of barbecue-sauced chicken you see above, there were also plenty of chicken nuggets, pigs in blankets, and this:
Yes, that’s 8 lbs. of tater tots, times two. We also made 12 eggplants-worth of chatzilim, an Israeli eggplant salad:
The school’s director uses one medium onion per large eggplant. Slice and fry the eggplants and onions until soft and golden, then drain well. Mix with tomato paste, salt, and pepper, then throw everything back on the stove to cook down for another 30 minutes or so. It is delicious! Here are the eggplant frying, along with three of the five huge ovens in this kitchen:
With all that oven space we were able to make enough rosemary-roasted potatoes for the group:
And we baked twice this amount of challah, the dough of which had been mixed and then shaped by the kids and teachers:
Just like with my morning of latke-cooking last month, it is no surprise I smelled like oil for the rest of the day. Thankfully there was another mom there who was able to chop all the onions without a problem, because I’d forgotten to bring my goggles.
Refreshing, light recipes packed with nutrition and inspired by Mediterranean flavors.
The weather is warming up and it's time to leave the heavy meals out in the cold. These refreshing and light recipes are packed full of nutrition and inspired by Mediterranean flavors.
Garlic Eggplant Tomato Fusion
Many of us are familiar with Israeli chatzilim, the eggplant salad in tomato sauce. If you've grown tired of it and want to revolutionize the way you use eggplant, this soup is for you. It comes off sophisticated and gourmet for its smooth texture and deep red color, but surprisingly only takes 15 minutes.
- 1 large eggplant
- 1 large onion
- 2 large tomatoes
- 3 pieces sun dried tomato
- 1 small can diced tomatoes
- 3 garlic gloves
- Tsp each of powdered thyme and sweet paprika
- Pinch cayenne pepper
- Handful fresh basil leaves
- Raw pumpkin seeds for garnish
- Olive oil
- Salt and pepper to taste
- Handful crackers- I use gluten free but also croutons and leftover hard bread work just as well
Fry diced eggplant, onions, and sun dried tomato with the above spices in olive oil excluding the basil. Cook with the lid on, removing it once the vegetables are soft. Continue to cook on a low heat until golden. Add the diced garlic for just a minute or 2 for a roasted flavor. Add the diced fresh and canned tomatoes. Cook uncovered on medium heat until the liquid boils out. Take off heat, crush 2 handfuls of crackers, add fresh basil, and blend in a food processor or with an immersion blender. Top with pumpkin seeds.
These truffles were inspired by the ingredients of an Egyptian haroset recipe. They are so sweet and chewy, and make a great sugar fix. Eat them as a quick snack or serve them as a dessert in mini cupcake papers.
Use 2 times the amount of dates to pineapple. Food process a few pulses and form into balls. Freeze for a different texture.
Named freshie for the vibrant flavors of lemon and ginger, this salad is the perfect light meal for a warm and breezy spring day.
- Large leafy greens (chard, spinach, romaine lettuce)
- Thinly sliced radish
- Handful almonds
- Handful sunflower seeds
- Smoked salmon
- Roughly diced heirloom tomatoes
- 1 fresh squeezed lemon
- 1 tsp grated fresh ginger
- Half tsp raw honey
- 1/4 cup extra virgin olive oil
- 1 small clove garlic
- Salt and pepper to taste
Food process the dressing and even double the recipe so you have some for the whole week.
Salad isn&rsquot only about flavor and nutrition, it&rsquos also about color and texture. This salad is a simple classic but changing the cut on the same vegetable makes it look more refined and textured.
- 2 containers cherry tomatoes
- 8 avocados
- 1 large red onion
- 2 lemons
- 1 tblsp mustard
- Half cup olive oil
- 3 cloves garlic
- 1 medium bunch fresh cilantro
- Salt and pepper to taste
Add chopped avocado and cherry tomatoes whole, halfed, and diced. Slice red onion ahead of time to marinate in lemon juice. The longer the better but even half an hour is enough. Blend the cilantro, mustard, lemon juice, olive oil, crushed garlic, salt and pepper. Garnish with fresh cilantro on top.
Chickpeas are a great vegetarian source of fiber and protein. The best part is that once they're cooked, they taste a little meaty but without the fat of animal protein.
Chickpea Burger (makes 10 small patties)
- 2 cans chickpeas
- 1 handful walnuts
- 1 freshly squeezed lemon
- 1.5 tblsp tehina
- 2 handfuls fresh flat leaf parsley
- 1.5 large cloves garlic
- Tsp paprika
- Tsp Zatar
- Salt and pepper to taste
Food process all the above ingredients. Fry 1 diced onion separately and add to the mix. Scoop a spoonful of the hummus and fry both sides in olive oil on low-medium heat until golden brown. About 3 minutes on each side.
- 1 large bunch cilantro
- 1 fresh squeezed lime
- 1 clove fresh garlic
- 1 small hot pepper
- 1/4 cup olive oil
- Salt and pepper to taste
Serve the chickpea burger on a bed of spinach, tomato, cucumber, olives, and portobello mushrooms. Add feta cheese if you want and drizzle the salsa verde over the top. Another great idea is to turn the patties into open face burgers. Food process the salsa verde with goat cheese to use as a spread and top the burger with veggies.
Busy in Brooklyn
With the chagim behind us, I think we can all use some light and healthy recipes for a while. While I’m transitioning to a low carb diet, I don’t want to feel hungry, and I definitely don’t want to feel deprived. For me, the trick is to spice it up, so that I’m not left with bland and boring bowls of salad. Preparing healthy recipes that are packed with flavor helps to curb my cravings and keep me satisfied. Which brings me to this recipe…
Fire-roasted eggplants are traditionally used to make chatzilim or babaganoush, but using them as a base for the Israeli salad really turns this dish into a complete meal. I like to smear roasted garlic hummus on the eggplant when it’s piping hot and then load it with Israeli salad, sprinkle some chickpeas all around, and finish it with a drizzle of tahini and olive oil. Feel free to load on your fixings of choice. Feta cheese works really well too!
It seems like every recipe book I open has a different recipe for Israeli salad. You’d think it impossible to come up with so many variations, it’s a salad after all. But that’s just the thing. Israeli salad is almost as diverse as the people who eat it. Some like its texture to be chunky, others tiny. Some load on the fresh herbs, others stare clear. Take my husband and I. He’s squarely a tomato & cucumber kind of guy. No onions, no herbs. Just 2 simple veggies, in a ratio of 2:1. Me? I’m not too picky. Leave out the cilantro and I’m good to go. Feel free to follow my basic recipe below, or create your own.
What’s your favorite way to prepare Israeli salad? Share it with me in the comments below!
Roasted Eggplants with Israeli Salad
1 tbsp olive oil
Israeli salad (recipe follows)
roasted chickpeas, optional
1/4 cup store-bought or homemade hummus
1/4 cup tahini
fresh parsley and lemon, for finishing
optional additions: falafel, shawarma, red cabbage salad, Israeli pickles, harissa
For optimum flavor, you can fire-roast the eggplants over an open flame on your stovetop. Because this is messy and time consuming, I prefer to broil them. To do this, cut the eggplant in half lengthwise and place flesh-side down on a cookie sheet. Drizzle with olive oil and and sprinkle with salt and broil on high on the top rack for 20-25 minutes, until skin is charred and the flesh is soft. Turn over and sprinkle flesh with salt (and pepper, if desired).
2 plum tomatoes
1/2 english cucumber
1/2 red pepper
1/2 red onion
juice of 1/2 lemon
1 tbsp olive oil
salt and pepper, to taste
fresh parsley, to taste
Finely dice tomatoes, cucumber, pepper and onion. Drizzle with olive oil, lemon and season with salt and pepper. Garnish with fresh parsley or chop finely and add to salad.
To plate, place 1/2 eggplant on a dish. Season with salt and pepper. Smear with hummus. Spoon Israeli salad onto eggplant, garnish with parsley and sprinkle on some roasted chickpeas. Drizzle with tahini and finish with a final squeeze of lemon.
Book Review: With so many recipes, where’s one for taiglech?
Jewish Home Cooking by Arthur Schwartz,Ten Speed Press, $35
Jewish Holiday Cooking by Jayne Cohen, John Wiley and Sons, $32.50
By Marc Yaffe
BETHESDA, Maryland–The two Jewish cookbooks that are being reviewed here were both runners-up for the 2009 James Beard Awards in their individual categories. Clearly I am guilty of a certain hubris for selecting volumes that have already been declared among the best of the best, but I defend myself on the basis that my reviewing criteria are probably not among those applied by the selectors of the James Beard Foundation.
It is almost 40 years since I read –and saved for future reference– an article in the Arts Section of the Sunday New York Times by the noted music critic and essayist, Nat Hentoff. In his article Mr. Hentoff wrote of his interview of Al Cohn, a noted jazz saxophonist of the day. He quoted Mr. Cohn as saying: “It’s what you listen to when you’re growing up that you always come back to.” Hentoff then added: “. . . Cohn’s Law is essentially valid in that we do not forget what brought us the most pleasure when we were younger and what most won our respect.” It is no great stretch to apply Cohn’s Law to the foods that gave us most pleasure as children, and even today evoke the same pleasurable memories of our youth.
So when I pick up a Jewish cookbook the first thing I do is search out the recipes that my Grandmother, who emigrated from Kovna, a small village near Vilna, made regularly, especially those that graced our Passover table. One of the first recipes I look for in the Index is Brisket. Of course, my Grandmother used Nyafat for frying the onions and braising the brisket, and, to be sure, she salted and soaked the meat. I can’t criticize Mr. Schwartz for employing Canola Oil, but I cannot excuse him for baking his brisket after having braised it, and not adding a small amount of water to kick-start the gravy-making process. About midway through the cooking my Grandmother would add some par-boiled potatoes and cut up carrots. What a joy: Tender, juicy meat with gravy infused potatoes and carrots.
What it all boils down to (pardon the pun) is Mr. Schwartz’s heritage: Galitzianer or Litvak? Clearly, when he refers to the recipes he inherited from his Mother he is a Litvak. And while his Mother is to be excused for not coming from the same stetl as my Grandmother, her recipes, as interpreted by her son, do evoke many mouth-watering recollections. But where is her recipe for Taiglech? To my mind, a very serious omission.
Unlike Mr. Schwartz’s work, Jayne Cohen’s 575-page collection of recipes draws from every corner of the diaspora. If you are ever inclined to introduce new items into your traditional holiday menu, this is the source book for you. While it must be quite evident how much I relish my Grandmother’s pot roast, I confess to a strong curiosity to try Ms. Cohen’s Aromatic Marinated Brisket with Chestnuts. Her Syrian Stuffed Zucchini in Tomato-Apricot Sauce, a dish for Sukkot, is suitable for any occasion. As is her recipe for Iranian Grilled Chicken Thighs.
What Ms. Cohen offers is choices, a multitude of choices. Are you thinking about making latkes? She gives you not one recipe, but eleven. There are ten recipes for matzo brei, and a like quantity for kugel. And so on. For most of her dishes she does have basic recipes, introducing variations subsequently. Ms. Cohen’s work is a rich compendium of holiday fare, which, if you are inventive, can lead you to producing your own variations.
But as abundant is her collection of recipes, she, too, has omitted one for taiglech!
Kidding aside, it must be said that there is an important difference between these two volumes. The first, Mr. Schwartz’s tome, is truly a cookbook. It has a point of view and it tells its own story about the foods that his family holds dear, and that he is drawn to as we are drawn to the music we heard as children. Ms. Cohen’s work is simply a compendium of recipes. That they are tied together by the thread of their Jewish origins there is little doubt. I do believe, however, that her work would have been considerably more meaningful had she sought to trace the evolution of all those recipes as they made their way into the diaspora.
Yaffe, based in Bethesda, Maryland, travels the world in search of culinary creations to compare with his bubbe’s.
By Donald H. Harrison
SAN DIEGO—Soille San Diego Hebrew Day School has devised a delicious corollary to this publication’s motto that “there is a Jewish story everywhere.” Gourmets may like the Orthodox school’s saying even better: “There’s great kosher food everywhere.”
Coming out next week, in plenty of time for the December 11 th first evening of Chanukah, will be Volume I of the Soille San Diego Hebrew Day School Kosher Cookbook. Recipes were donated by the families and friends of the faculty, staff and students, whose ancestral countries of origin and ethnic tastes span the globe.
My daughter, Sandi Masori, who coordinated the project with graphic designer and illustrator Aliza Shalit, said it’s anticipated there will be a Volume II in another two or three years. “I’m already beginning to collect the recipes for it,” she said.
In the meantime, there are some 200 recipes in this volume to digest. They are culled from a wide variety of international cuisines, including those of these United States of America. The recipes are grouped in ten chapters: Breakfast, Appetizers and Side Dishes, Breads, Dips and Sauces, Soups and Salads, Fish, Dairy, Poultry, Beef and Lamb, and Desserts.
It’s a Jewish cookbook for people who want to travel the world while staying in their own kitchens. Of course, there are many of the Eastern European dishes that people often associate with kosher cooking such as blintzes, gefilte fish, kugels and latkes.
But there are also numerous recipes that may be a surprise to those who don’t realize that the basics of kosher food preparation are to eschew certain proscribed foods like pork and shellfish, and to refrain from mixing meat and dairy products.
In the mood for tastes from Europe? There are recipes for Cheese Quiche (France) from Muriel Algazi , Cold Pesto Pasta (Italy) from Rayna Levitt, Mediterranean Eggplant Salad from Tamar Adato and Grandma Rosey’s Honey Sponge Cake (Hungary) from Daniel and Eliezer Kraiman, who are the sixth generation of their family to love it.
Do you like the flavors of the Middle East? A sampling of recipes include those for Shakshuka (Israel) from Liat Alon Kubana (Yemen) from Shahar Masori Red Chatzilim (Morocco) from Leah Moryosef Tbit Brown Rice (Iraq) from Anat Levi Tadiq (Iran) from Loretta Levi and Goundi (Afghanistan) from Shoshi Bogoch, the Israeli shlicha stationed at the United Jewish Federation.
The Far East also is represented in this volume with Oriental Hot and Sour Soup (Asia generally) from Cheryl Horn Thai Tom Yam Soup (Thailand) from Sara Reisman Kosher Mock Crab Eggrolls (China) from Betty Weiser, and Cucumber and Carrots Sushi (Japan) from Gabriel, Max, Alexis and Valeria Simpser.
How about the savory foods of South America and the Caribbean? There are recipes for Huevos Ahogados in Tomato Sauce (Mexico) from Becky Krinsky Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa from Jessica Breziner Arroz con Pollo (Chile) from Jacqueline Jacobs Papa Rellena (Peru) from Aliza Shalit and Cuscuz Caipira (Brazil) from Carla Berg.
What about the U.S.A.? Well, what could be more American than a recipe for Coca-Cola chicken from Shari Marks or Coca-Cola Brisket from Debbie Rappoport?
Included with the recipes are the brachot (blessings) to be said over various foods, as well as the ritual for burning a piece of challah as a symbolic offering to God. Rebbetzin Ariella Adatto provided the religious instructions and explanations.
Given that the cookbook was created as a fundraising project for Soille San Diego Hebrew Day School, its cost is not surprising. It is $18 – eighteen being the numerical value of the Hebrew word “chai,” which means life. Just as people need food to live, schools need money for their programs to thrive.