Pickled Cauliflower
• 1 teaspoon coriander seeds• 1 teaspoon black or brown mustard seeds (or substitute yellow)• 1/2 teaspoon cumin seeds• 500ml (2 cups) cider vinegar• 5 medium cloves garlic, lightly crushed and peeled• Three 1/4-inch-thick slices peeled fresh ginger• One-half small yellow onion, thinly sliced lengthwise• 110g (1/2 cup) sugar• 2 tablespoon kosher salt• 1 teaspoon […]
Charoset
There is no detailed recipe here, just a method and some guidelines. And perhaps this is how a Pesach recipe should be handed down generationally, with a little bit of this and a lot of that. Of all the different dishes that we bring to the Pesach table, none is quite as family specific as […]
Krupnic (Mushroom Barley) soup
A Krupnic soup would have been a staple in any Polish home, but in Jewish homes because of kosher dietary restrictions two different versions emerged, a parve one and a meaty one. The parve one was often served with sour cream. Once in America, this soup became a standard in Jewish Delis. Don’t be daunted […]
LEEK FRITTERS
Cook’s notes: the fritters can be made ahead of time and reheated on a baking tray in a single layer. 1.5 kilo leeks (about 8 medium) 50g (1/2cup) matza meal 3 eggs Salt and pepper to taste Oil for frying Cut off the dark green parts of the leek and use the whites and light […]
Kreplach
Around the 16th century, Eastern Europeans started making filled pasta; probably the influence of both the Tartar invasion from Asia in the East and Italy in the South. Regardless, this was innovative. As hard as it is for us to imagine, it hadn’t occurred to the people of Northern Europe to boil their pasta; they […]
Fricassé
What can be better than bread? Fried bread, this Tunisian bread is actually doughnut. Like most doughnuts it had very little sugar in the dough, and rather than combine the delicate doughnut with sweet flavours, the Tunisians use this as a base for a savoury meal. It is usually served at family celebrations with a […]
FISH IN GOLDEN SAUCE
– adapted from Joyce Goldstein’s ‘The New Mediterranean Jewish Table’. On Rosh Hashanah, fish represents our wish to multiply and flourish like the fish in the sea. This Moroccan fish dish, in its golden sauce with its aromatic saffron flavouring, is a beautiful addition to bring the blessing of abundance to our tables. 3 medium […]
Fresh Fig Salad
Aside from the wonderful contrasts of taste created by adding fruit to salad, the feeling is further enhanced by the celebration of the fig. The fig season is short – from the end of August through to early autumn – so make the most of the fruits while they are at their peak. 3 small […]
Cucumber salad
4 small cucumbers, halved lengthwise, seeded, and sliced very thin. ⅓ cup white wine vinegar. 1 tablespoon lemon juice 2 teaspoons extra virgin olive oil 1 ½ teaspoons sugar 1 teaspoon salt ⅛ teaspoon pepper ½ cup pitted black olives, chopped coarse 1 shallot, sliced very thin ½ cup chopped fresh parsley 1 teaspoon minced […]
