BIALYS
Adapted from Cook’s Country Dough 475 ml (2 cups) warm (not boiling) water 1 tablespoon sugar 2 teaspoons instant or rapid-rise yeast 675 g (4 ¾ cups) plain (all-purpose) flour 1 tablespoon table salt Filling 3 tablespoons vegetable oil 3 onions medium, peeled and chopped fine 1 teaspoon table salt ½ teaspoon sugar 1 tablespoon […]
HONEY AND HARISSA ROASTED CARROTS
1 kilo rainbow carrots, peeled and sliced on the diagonal into large pieces 1 lemon thinly sliced 2 cloves garlic, minced 2 cm fresh ginger, peeled and finely grated 60 ml (¼ cup) olive oil 60 ml (¼ cup) honey 1 tablespoon harissa paste 2 teaspoons cumin seeds Salt and freshly ground pepper to taste […]
ASIAN GLAZED CORNED BEEF
Prior to refrigeration, the preservation of food was always a challenge, pickling, brining, and drying are just some of the ingenious ways our forebears found to preserve food. Brisket, a cheap cut of meat that requires a long and slow cook to become tender, is a favorite of Jewish communities everywhere and when pickled and […]
ADAFINA
Moroccan Shabbat stew 200 g (1 cup) chickpeas, soaked in water for 8 hours 3 tablespoons olive oil 2 onions, chopped 4 cloves garlic, minced 1 tablespoon paprika 2 teaspoons cumin 1 stick cinnamon ½ teaspoon turmeric 2 teaspoons salt ½ teaspoon ground pepper 500 g (1 lb) marrow bones 1 kilo (2.2 lb) brisket, […]
PUMPKIN PIE
Adapted from New York Cult Recipes by Marc Grossman One of the greatest things about cultural exchange is food. When the Europeans settled in the Americas, they were met with some of the most incredible produce, flavour textures and most especially nutritional foods then they could have imagined in Europe. But because food supply wasn’t […]
