Iraqi Red Rice

Iraqi Red Rice 2 cups Basmati rice3 1/2 cups boiling water2 Tbsp pareve chicken consommé powder3 Tbsp extra virgin olive oil1 tsp kosher salt1 tsp sweet paprika1 tsp turmeric4 Tbsp tomato paste6 medium garlic cloves, peeled  Place rice in a bowl, cover with water and soak for 30 minutes.Add consommé powder to boiling water and…

Herby Salmon Recipe

Herby Salmon Recipe

1 large salmon fillet, center cut2 Tbsp kosher saltFreshly ground black pepper, to taste3 Tbsp Dijon mustard4 green onions, finely chopped2 small bunches basil, roughly chopped1 small bunch Italian parsley, roughly chopped2 bunches dill1 large lemon, sliced into thin rings1/4 cup extra virgin olive oil Place salmon skin side down on a dish lined with…

Vegetable Confit

Vegetable Confit

1 large fennel, cut into wedges2 medium turnips, lightly peeled, chopped into wedges2 medium heirloom carrots, cut into 1/2″ thick pieces1 large red onion, cut into wedges12 garlic cloves, peeled4 bay leaf2 tsp kosher salt1/2 tsp pepper1 1/2 cups extra virgin olive oil2 sprigs rosemary, for garnish Preheat oven to 400°F.In a medium ovenproof dish,…

Cherry Tomato Confit 

Cherry Tomato Confit 

10–12 cloves of garlic, peeled½ tsp salt¼ tsp pepper1–1 ½ cups olive oil (tomatoes should be covered at least half way)1 handful of fresh herbs, like basil, oregano, thyme or dill Preheat the oven to 425°F.Place the tomatoes, garlic, salt, pepper and olive oil to a small ovenproof baking dish.Gently stir until the tomatoes and garlic are evenly coated.Sprinkle the…

A Perfect Pair of Confits

A Perfect Pair of Confits

Confit, which derives from the French verb confire (to preserve), is a cooking method that originated in the Gascon region in the south of France. Friday night dinner is the quintessential Jewish experience. The ultimate reward for a long week of work and school. It’s the showcase for Jewish food, be it matzah ball soup…

Passover Pastelitos

Passover Pastelitos

Meat filling:(the Miga)1 tablespoon olive oilOne large onion finely grated1.5 pounds ground beefI teaspoon turmeric1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon nutmeg1 cup finely chopped parsleyDrizzle of vinegar2 large egg yolks For frying :Canola or grape seed oilMatza meal4 egg whitesPinch of salt Peel the potatoes place in a pot with water NOT covering the potatoes….

Meringues

Meringues

6 egg whites1 1/2 cups sugar1/4 tsp salt4 tsp corn starch or potato starch2 tsp white or apple cider vinegar Preheat oven to 400°F. Line two baking sheets with parchment paper.In clean bowl of a stand mixer, use the whisk attachment to beat egg whites, starting on low speed. As the eggs become foamy, gradually…

A Memorable Mimouna

A Memorable Mimouna

Mimouna is the joyous North African party that marks the end of Passover and the beginning of the agricultural season. As the Sephardic Spice Girls, Sharon and I live our life on a calendar that is at least two weeks ahead of real time. We are always planning classes for the next holiday and cooking…

Burmuelo Recipe

Burmuelo Recipe

2 cups matzah farfel (or crushed matzah)2 large eggs, at room temperature1/2 tsp salt1/2 cup grated Parmesan (optional)1/2 cup crumbled fetaPepper to tasteVegetable oil, for frying Soak matzah farfel in 1 cup warm water. After two minutes, squeeze out the water.In a large bowl, whisk the eggs and salt.Add the two cheeses and the farfel…

MOROCCAN CHAROSET TRUFFLES

MOROCCAN CHAROSET TRUFFLES

1 cup walnuts, roughly chopped2 cups pitted dates1 cup raisins, golden or dark1 teaspoon cinnamon1/4 teaspoon ground cloves1/4 cup sweet wine Finely ground almond flour and/or dried rose petals to roll charoset balls in (optional) In food processor combine chopped walnuts, dates, raisins and spices until mixture begins to stick together and is finely chopped….

Quajado de Carne Meat Pie

Quajado de Carne Meat Pie

1 large onion, finely chopped2 tablespoons extra virgin olive oil2 pounds ground beef1 cup farfel (or crushed matzah)1 tablespoon salt1 teaspoon white pepper1 cup chopped Italian parsley10 eggs (set aside 2) Preheat oven to 400°F.Place the matzah farfel in a small bowl, then pour warm water over it.Warm olive oil in a pan over medium…

Moroccan Vegetable Soup

Moroccan Vegetable Soup

3 tablespoons olive oil2 large leeks, white and pale green parts only, cleaned and sliced1 large onion, chopped2 large carrots, peeled and diced4 stalks celery, chopped2 medium turnips, peeled and diced2-3 large potatoes, peeled and diced2 cups frozen double-peeled fava beans6 cups water, vegetable stock or chicken stock2Tablespoons chicken consommé (optional)Salt and white pepper, to…

Chuck Roast

Chuck Roast

Silan Barbecue Chuck Roast 1 3-4 lb chuck roast3 Tbsp avocado or olive oil10 medium Yukon gold potatoes, washed and chopped in quarters2 tsp kosher salt1 tsp ground black pepper2 red or yellow onions, sliced10 cloves garlic, coarsely chopped2 cups chicken broth or water3/4 cup Silan barbecue sauce • Preheat oven to 300°F.• Place brisket…

Moroccan Fish

Moroccan Fish

3 lbs of branzino, filleted and cut into pieces1/4 tsp salt, for salting fish1/4 cup olive oil6 garlic cloves, finely sliced1 Tbsp cumin2 Tbsp sweet paprika1 tsp salt1 tsp white pepper1 large yellow onion, thinly sliced1 red pepper, sliced in thin strips1 yellow pepper, sliced in thin strips3 medium carrots, cut into thick diagonal chunks3…

Moroccan Fish: A Taste of Casablanca for Passover

Moroccan Fish: A Taste of Casablanca for Passover

Maman’s Moroccan Fish recipe steams the fish in a rich, hearty, spicy, tomatoey stew. My memories of Casablanca come in snapshots. Bright blue skies, tall palm trees, the boulevard outside the balcony of our apartment. My cousins and my brothers blaring pop music. My Maman and her sister, my aunt Clara, with their perfect bouffant…