Showing posts with label Pesach. Show all posts
Showing posts with label Pesach. Show all posts
Thursday, March 29, 2007
frozen gefilte fish
frozen gefilte fish
Originally uploaded by Gifted Gourmet.
Ungar’s Gefilte Fish is an institution in the frozen gefilte fish market. Made with pure lake fish, onions, eggs and seasonings, the ingredients are mixed together and formed into a convenient loaf. Preparation is as easy as boiling water.
www.gefiltefish.com/judge.asp
Pros and cons on jar versus frozen gefilte fish
Wednesday, March 28, 2007
Saturday, March 24, 2007
Friday, March 23, 2007
Sunday, March 18, 2007
Tuesday, March 13, 2007
Comida judaica from Brasil
Jewish food (Comida judaica)
Originally uploaded by introspective.
Chicken klops & varenikes @ Z-Deli, São Paulo's best Jewish food joint.
What is a "klop". Is it Chicken that got hit? You give it a klop?
Monday, March 12, 2007
Grandmother's "faux" oatmeal Passover cookies ...in Grandmother's green pressed glass cookie jar, circa 1905
Grandmother's "faux" oatmeal Passover cookies ...in Grandmother's green pressed glass cookie jar, circa 1905
Originally uploaded by Gifted Gourmet.
2 Cups matzo meal
2 Cups matzo farfel
1 1/2 Cups sugar
1 Cup nuts, chopped (I love using lightly toasted pecans & almonds)
1 Teaspoon cinnamon (or more to taste!)
2/3 Cup oil
4 eggs
dash of salt
Mix all dry ingredients together. Then add the wet ingredients which you have combined. Drop onto Silpat, parchment paper, or lightly greased cookie sheet. Bake about 20-25 minutes at 350F.
These are lovely with hot tea or coffee!
Thursday, March 8, 2007
seder plate set for the second seder night
seder plate set for the second seder night
Originally uploaded by Gifted Gourmet.
The Passover Seder, which means order, occurs in the first two nights of the eight-day holiday. It is a time to gather, remember, teach children about the holiday, and of course eat. But before the feast begins, the Haggadah is read to tell the story of Passover. The Seder plate is the centerpiece of the meal, upon which six food items are placed. Each of the items represents an element of the hardship that the Jewish slaves experienced during their exodus from Egypt.
Charoset, representing the mortar the Jews used to assemble the pyramids of the pharaohs. Basic charoset is a finely chopped mixture of apples, walnuts and sweet wine.
Karpas, a green vegetable (usually parsley) representing spring, dipped in salt water to symbolize the slaves' tears.
Beitzah, a roasted egg symbolizing the temple sacrifice and the continuing cycle of life. The egg is served on the plate hard-boiled, but the main Seder egg should be slightly charred at the top (this can be done on a hot stovetop or by placing the egg under the broiler.)
Zeroah, a lamb's shankbone symbolizing the ancient Passover sacrifice. You can use the bone of any meat you happen to be serving but typically it is a lamb or veal shank bone. The bone should be roasted until dark brown.
Mar'or, a bitter herb (like horseradish) to represent the bitterness of slavery.
Chazeret The sixth place sometimes holds yet another bitter herb (such as lettuce) or will hold the dish containing saltwater.
Also necessary are three matzos (unleavened bread, symbolizing the haste of the flight from Egypt — there was no time for the bread to rise), either wrapped in cloth or covered, and broken and eaten at set points throughout the evening.
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Comments
Gifted Gourmet says:
Charoset
2 apples ... I use golden delicious ...
1/4 cup ground walnuts or pecans
1 teaspoon cinnamon
3 tablespoons any sweet Passover wine
chopped golden raisins or dates as preferred
honey or sugar to taste
Chop apples in food processor.
Add rest of ingredients.
other options
www.epicurious.com/cooking/holiday/passover/charoset/intro
Traditional Apple-Walnut Charoset
Candied Walnut Charoset
Sephardic Charoset
Fig and Port Wine Charoset
Apricot-Pistachio Charoset
Orange-Ginger Charoset
Posted 12 hours ago. ( permalink )
Gravlax (with recipe) rolls appetizer
Gravlax (with recipe) rolls appetizer
Originally uploaded by Gifted Gourmet.
www.chefdecuisine.com/seafood/salmon/page_2/GRAVLAX.asp
or this recipe is equally good:
Ingredients
1 (3- to 4-pound) salmon, weighed after cleaning and beheading, skin on
3 tablespoons kosher salt
2 tablespoons sugar
1 teaspoon freshly ground black pepper
1 good-size bunch dill, roughly chopped, stems and all
1 tablespoon spirits: brandy, gin, aquavit, lemon vodka, etc.
(I use vodka!)
Instructions
Fillet the salmon or have the fishmonger fillet it for you; the fish need not be scaled. Lay both halves, skin side down, on a plate. Sprinkle with the salt, sugar, and pepper, spread the dill over them, and splash on the spirits. Sandwich the fillets together, tail to tail, then wrap tightly in plastic wrap. Cover the sandwich with another plate and something that weighs about a pound -- an unopened can of coffee or beans, for example. Refrigerate.
Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. On the second or third day, when the flesh has lost its translucence, slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread or pumpernickel, and lemon wedges.
Yield: 12 or more appetizer servings
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