Gefilte Fish: The Myth, the Challenge, and the Recipe You Can Actually Make
With Passover less than a month away, we are featuring recipes from our Passover Resource Kit. Is it up on your website yet?
BY CLAIRE SAFFITZ for Bon Appetit
If anything betrays my Ashkenazi Jewish heritage—besides the Casper-the-friendly-ghost-like skin tone—it’s my love of fishy fish. Heaven is a bowl of creamed herring and onions. Ditto whitefish salad. But the real object of my desire for all things gilled is gefilte fish. As a kid I’d hungrily look forward to Passover, when my mom would buy jars of the lumpy beige fish loaves and doctor it up on the stove with some onions and carrots. I’d eat it any and all ways: warm, on matzoh with horseradish, or cold straight out of the fridge.
For more great Passover ideas, check out our Passover Resource Kit.
The Hidden Foods of Purim
By Dena for Chai & Home
The holiday of Purim is associated with costumes, drinking, and giving charity but did you know that eating foods stuffed with hidden ingredients is also a time-honored Purim tradition? Stuffed foods lend themselves to remembering two important facets of the story of Esther, concealment and beating something up. Okay, so concealment you know…Esther concealed her Jewish identity until the most opportune time to save the Jewish people. To celebrate her cleverness we eat a variety of foods that conceal a hidden inside. But, beating something up? Yes, this is a tradition of Eastern European Jewry to serve meat and other ingredients that have been chopped, beaten and otherwise pulverized. The process of mincing or beating reminds us of either two things (depending on who you talk to): the annihilation the Jews narrowly escaped in the Purim Story (or conversely the pounding they eventually gave their enemies) or the noisemaking we make when we hear Haman’s name.
Here the most well-known foods of Purim you can chop, beat and stuff:
For more great Purim ideas, check out our Purim Resource Kit.
Cold Weather Comfort Food Meals
The Secret to Perfect Falafel
By Carolynn Carreño From Forward.com
My friend Nancy Silverton went to Israel last year and came home with a rough, scribbled- down secret “recipe” for how to make what she promised were falafel so crispy, crunchy, and flavorful that they turned her, a falafel skeptic, into a believer. The first time I looked at it, I thought there was something wrong or missing from the recipe. If I’d been locked in a room until I could figure out what falafel was made of, I would have died an old woman before I would have guessed that those light and crunchy balls of savory, goodness were made from ground, uncooked chickpeas. Yes, the chickpeas are soaked, but they’re still hard as rocks, and it’s still amazing. Sparkling mineral water is supposedly the key to making these as crispy as they, in fact, turned out to be. The chickpeas must soak overnight, so plan ahead because this here is the one place in life where you can’t substitute canned chickpeas.
Rainbow Israeli Salad
On our most recent trip to Israel, my husband and I were invited to Shabbat dinner at the home of our friends, film director Doron Eran and his wife Billy Ben Moshe. Shabbat at their home in Tel Aviv is cozy and fun, a weekly celebration with family and friends. Billy goes all out when she cooks for Shabbat, serving course after course of beautiful food. Her family is 7th generation from Tiberias, Israel, a city on the western shore of the Sea of Galilee. She serves dishes from a variety of backgrounds, all home-cooked with love and care. She spends hours cooking for Shabbat, presiding as the chief mama in charge over a weekly celebration of life, love and family.
See the full post:http://toriavey.com/toris-kitchen/2017/01/rainbow-israeli-salad/#jQhH7BK...