WOW!! You have got to check out this technique for Eggs:
Pasty and clay-colored like mud used to make bricks, this sweet mixture of fruits and nuts is meant to serve as a reminder that we, the Jewish people, were once slaves in Egypt. We worked and worked and worked… and now we are free.
But what does this freedom mean to us? And, in our own lives, what exactly have we been freed from?
Passover challenges us to use the story of our ancestors’ enslavement, and ultimate liberation from slavery, as a springboard for reflecting on our own lives and making the necessary changes to experience the joy that freedom can bring.
For me, these are continually the key Four Questions to ask ourselves at Passover:
1) What does freedom mean to me?
2) What continues to hold me back/”enslave” me from experiencing that freedom?
3) What steps am I taking to “break free”?
4) How am I helping others find their freedom?
For all who celebrate, my best wishes to you and your family as you struggle with these questions and find meaning and sweetness in your Passover experience.
Using my recipe below as background, how might you make your own recipe? How about you:
Mix up the ingredients?
Vary the spices?
Change up your liquid?
For those celebrating Easter, lamb is a tradition and with the lambing season upon us (running from approximately February to April), it is also the perfect way to celebrate the arrival of Spring.
For Jews, however, the tendency (particularly in Ashkenazi circles) is to opt for brisket during Passover seder. However, it is quite interesting to note that in the book of Exodus, we are given detailed instructions about eating lamb in anticipation of the liberation of the Israelites from slavery in Egypt. And while Jewish law discourages us from serving a whole roasted lamb (as it would be too similar to the Paschal sacrificial offering), there is no restriction on braised pieces of lamb. So why not delight your holiday guests with something different?
This lamb stew uses a typical braising technique, but makes life super easy by making it in a slow cooker. Just prepare your ingredients and place them in the slow cooker. Overnight, your lamb will cook to perfection. Make this dish ahead of time and you can freeze it – the flavors will only get better.
And, regardless of which holiday you’re celebrating, to fully enjoy the feeling of spring on a plate, contrast the heartiness of the stew by finishing the dish with a plentiful garnish of fresh parsley and lemon zest. Happy holidays to you and yours!
• 3 tbsp – olive oil
• 4 lbs – lamb shoulder (trimmed of excess fat and cubed)
• ½ cup – flour
• 1 – onion (sliced)
• 3 ounces – tomato paste (1/2 of a 6 ounce can)
• 2 tsp – cumin
• 2 tsp – paprika
• 2 cups – chicken or beef broth
• 1 – lemon (zested and juiced) – reserve zest for garnish
• ¼ cup –parsley (minced for garnish)
• Salt and pepper – to taste
1. Season lamb cubes with salt and pepper and allow to come to room temperature (30 minutes minimum)
2. Heat oil in a heavy skillet
3. Dry seasoned lamb cubes with paper towel and dredge each cube in flour
4. Sear lamb cubes in batches – don’t overcrowd the pan!
5. Place the seared lamb cubes in the slow cooker
6. Add tomato paste and a splash of stock to the skillet and cook for a few minutes, scraping the bottom of the skillet to lift the drippings from the lamb. Pour contents of the skillet over the lamb in the slow cooker
7. Add sliced onions, cumin, paprika, lemon juice, salt and pepper to the slow cooker
8. Cook in slow cooker on low for 8 hours
9. Once the lamb is tender, skim off excess fat from the surface of the stew and separate the meat from the sauce
10. Taste the sauce and adjust seasonings and consistency (i.e. if the sauce is too thin, cook in a pot on the stovetop over medium-high heat, stirring regularly, to allow evaporation to reduce and thicken the sauce)
11. Recombine the meat with the sauce
12. Garnish with parsley and lemon zest
Check out this newspaper write-up on one of my latest projects: Our Family Table.
I’m so proud to combine my culinary skills with my background in Jewish studies – engaging people around Jewish values while simultaneously empowering them to cook!
More than just nourishment, food is linked to family and values in a very meaningful way and can serve as an important means of connection. Creating rituals that promote positive feelings and interactions around food can both strengthen family relationships and encourage healthy eating.
Using the wisdom of Jewish texts as a backdrop, Our Family Table explores the role that food and family play in our lives while teaching participants how to cook healthy and delicious recipes.
Join us on this journey…
In honor of Valentine’s Day, I’m sure you expected me to post a recipe for a delectable sweet. But no, Valentine’s Day is all about treating MY sweetie and therefore, it’s all about Ribs!
Though we live in Miami and could technically BBQ all winter long, I do live in a condo. Therefore, my options are limited. However, does that mean my hubby should be deprived of the flavor of smoked and slow-cooked meat? NO WAY! We just need to get creative…
For those of you coping with winter snow storms, yet dreaming of warmer summer days, this easy technique should do the trick for you too. By simply combining your oven with hickory-smoked wood chips, you can create the BBQ flavors of summer indoors, any time of year. Hope YOUR sweetie enjoys them as much as MINE!
1. Combine first five ingredients and rub onto ribs
2. Wrap tightly in foil or plastic wrap and store in refrigerator overnight
3. Preheat oven to 250*
4. Line the bottom of a large roasting pan with the wood chips and add just enough water to moisten the chips
5. Place a rack inside the roasting pan
6. Lay ribs on rack and cover with a tent of aluminum foil to create an insulated smoking environment
7. Bake for 3 hours
8. Once cooled, slice between the ribs to separate into individual pieces (if you’re making this ahead, you can stop here and store the ribs in the fridge for up to 3 days)
9. Slather the barbecue sauce on each piece and store in the refrigerator for a minimum of 3 hours
10. To serve, heat in a 425* oven for approximately 30 minutes – until
the barbecue sauce begins to dry and the ribs are perfectly glazed (and feel free to baste with extra sauce if you like saucy ribs!)
*adapted from Mark Bittman’s recipe
Yup – the more I look at this picture and remember how delicious it actually tasted, the more I regret that I didn’t take a picture AFTER cutting into this cake… Alas, it’s too late because the cake is now completely gone
But if you could only have seen the moist, intensely almond interior with the delicate layer of rich dark chocolate, you would insist on making this cake right now.
Fellow almond lovers will understand how, despite the fact that I’m usually more of a savory eater, the almonds’ prominence and heartiness in this dessert make it a game-changer!
Pair this with a good cup of coffee and, I promise, heaven…
(adapted from recipe by David Lebovitz)
My recipe below balances the flavors of shallots and lemons to create a perfect bite. Eat it on its own, spread it on baguette or even on top of seaweed.
Using the recipe below as background, how might you make your own recipe? How about you?
Change up the fish?
Diversify the flavors?
Dress it up?
• 10 oz. – Salmon filet, bones/skin removed and minced
• 1 – Shallot, minced
• 2 – Lemons, zested (reserve ½ lemon to juice)
• 1/3 cup – Chives, minced
• 5 tsp – Extra virgin olive oil
• Salt and pepper (to taste)
1. Combine all the ingredients, except the lemon juice
2. Taste and adjust the seasoning
3. Refrigerate for a few hours (maximum of 6)
4. Mix in reserved lemon juice just before serving