TOMATO GALETTE

TOMATO GALETTE

2 large onions, thinly sliced3 tablespoons olive oilCrust dough for 1 galette3 tablespoons Dijon mustard1 cup Gruyere, white cheddar or kashkaval cheese, shredded4 large heirloom tomatoes, cut in thick slicesSalt and pepper to taste1 tablespoon Parmesan cheese1 egg, beaten1/4 cup basil, thinly chopped Sauté onions in olive oil over low flame for 30 minutes until…

SPINACH AND ARTICHOKE GALETTE

SPINACH AND ARTICHOKE GALETTE

16 ounces frozen spinach, defrosted and completely drained of liquid7 ounces frozen artichoke hearts, defrosted2 large onions, thinly sliced3 tablespoons olive oil2 large eggs1 cup Gruyere, white cheddar or kashkaval cheese, shredded3/4 cup grated Parmesan cheese2 tablespoons breadcrumbs or matzo meal2 green onions, thinly sliced1 tablespoon dill, finely choppedSalt and pepper to taste1/2 teaspoon nutmeg…

Moroccan Fish

Moroccan Fish

Rachel’s Moroccan Fish 3 lbs of branzino, fileted and cut into 8 pieces 1/4 teaspoon salt, for salting fish 1/4 cup of olive oil 4 to 6 garlic cloves, finely sliced 1 tablespoon cumin 1 tablespoon sweet paprika 1 teaspoon salt, for sauce 1 teaspoon white pepper 1 red pepper, sliced in long thin strips…

Am Yisrael Chai Falafel Fest
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Am Yisrael Chai Falafel Fest

Am Yisrael Chai Falafel Fest Is any Israeli Independence Day celebration complete without falafel? Well, not for Israelis who celebrate with a “mangal,” a Middle  Eastern-style outdoor grilling feast. But for us, no food is more Israeli than the golden falafel. During our last visit to Israel, the most memorable, most delicious, most reminisced-about meal…

Tortilla de Patata

Tortilla de Patata

Rachel’s Tortilla de Patata 1 large onion, finely diced 8  large Russet potatoes, peeled and quartered 1 dozen eggs 1 bunch fresh Italian parsley, finely chopped 1 tablespoon turmeric Salt and freshly ground pepper, to taste 1/2 cup vegetable oil, for frying Squeeze of lemon, for serving Boil potatoes and coarsely  mash, leaving a few…

The Mediterranean Sunshine in a Jar that Boosts Immune System

The Mediterranean Sunshine in a Jar that Boosts Immune System

The Mediterranean Sunshine in a Jar that Boosts Immune System Our group of young friends was enjoying Shabbat lunch alfresco. Rachel was a newlywed and already proving to be an amazing cook and hostess. I still remember taking a bite of her Israeli salad and thinking, “What is that incredible flavor?” The citrus tang was…

Sunny-Side Up: Egg Recipes Packed With Sephardic Flavor

Sunny-Side Up: Egg Recipes Packed With Sephardic Flavor

Sunny-Side Up: Egg Recipes Packed With Sephardic Flavor   There’s nothing more delicious than eggs enhanced with sautéed onions, bright green herbs and fresh vegetables. Moroccan megina, Tunisian ma’akoud, Spanish tortilla, Persian ku’kuu, Iraqi aj’a, frittata. Whatever you call it, there’s nothing more delicious than eggs enhanced with sautéed onions, bright green herbs and fresh…

Rachel’s Spiced Kumquat Jam

Rachel’s Spiced Kumquat Jam

2 cups kumquats3 cups water1  1 /2 teaspoons baking soda2 cups fine granulated sugar2 cups water4 teaspoon cinnamon2 teaspoon cardamom2 teaspoon clove powder Place whole kumquats in glass bowl and cover with the water. Sprinkle in baking soda and  soak for 10 minutes. This will remove any mold and dirt. After soaking, rinse kumquats under clean, running water and dry…

Sharon’s Pavlova

Sharon’s Pavlova

8 egg whites1 3/4 cups sugar1 teaspoon vanilla4 teaspoons cornstarch or potato starch2 teaspoons white vinegarPinch of salt2 cups heavy creamPint of strawberries, sliced Preheat oven to 350 F. Beat egg whites slowly and add sugar very gradually until egg whites are thick and  glossy. Gently fold in vanilla, cornstarch, vinegar and salt. Spoon mixture onto…

Recipes for Mimouna – The Moroccan Celebration of Spring

Recipes for Mimouna – The Moroccan Celebration of Spring

Mimouna is the joyous Moroccan celebration of springtime, friends, family and good fortune. Marking the end of Passover and the beginning of the agricultural season, the doors of people’s homes are thrown wide open and everyone is greeted with the Judeo-Arabic blessing “Tirbah u’tissad,” may you prosper and succeed. The mimouna table overflows with sweet…

SHARON’S CHOCOLATE BARK

SHARON’S CHOCOLATE BARK

30 ounces bittersweet chocolate chips2 tablespoons safflower oil1/2 cup raw almonds, roughly chopped1/2 cup pumpkin seeds1/2 cup dried cranberries1/4 teaspoon Himalayan pink salt Place chocolate in microwave-safe bowl. Pour oil on top and microwave on high for 2 minutes. Stir chocolate with spatula to make sure it is completely melted. Pour melted chocolate onto parchment-lined,…

RACHEL’S NORTH AFRICAN PASSOVER FAVA BEAN 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 large potatoes, peeled and diced2 cups frozen double-peeled fava beans2 quarts water, vegetable stock or chicken stockSalt and white pepper, to taste1 teaspoon turmeric1/2…

SHARON’S RATATOUILLE

SHARON’S RATATOUILLE

1 large eggplant, cut into 2-inch squares5 Mexican squash, cut into ringsOlive oil, for drizzling1 red pepper, cut into 1-inch strips1 orange pepper, cut into 1-inch strips6 Campari tomatoes, cut into quarters1 purple onion, sliced3/4 cup oil1 1/2 cups tomato sauce4 cloves garlic, crushed1 teaspoon oregano1 teaspoon smoked paprika1 teaspoon salt1/2 teaspoon white pepperFresh lemon…

RACHEL’S LAMB SHANKS WITH DRIED FRUITS

RACHEL’S LAMB SHANKS WITH DRIED FRUITS

4-6 lamb shanks, marinated (recipe follows)1 large onion, thinly sliced2 tablespoons olive oil2 large carrots, sliced into thick rounds2 stalks celery, sliced thinly1 cup pitted prunes1/4 cup dried apricots, chopped2 cups water Marinade1/2 cup olive oil1 tablespoon cumin1 tablespoon paprika2 teaspoons salt1 tablespoon herbs de Provence6 garlic cloves, grated1/2 cup red wine In large bowl,…

The Cauliflower Cult

The Cauliflower Cult

Cauliflower is having a moment. The cruciferous darling of the culinary scene is starring on restaurant menus all over the world — and Israeli chefs can take the credit. The craze started with celebrity chef Eyal Shani’s much-loved and lauded whole roasted cauliflower. Then mega-star chef Yotam Ottolenghi took it to the next level with…

Yemenite Soup: How to Make a Great Comfort Food

Yemenite Soup: How to Make a Great Comfort Food

Many years ago, there was an authentic Yemenite restaurant on Pico Boulevard. At the Magic Carpet, you could order the crispiest malawach, the freshest salads and the spiciest s’chug. Recently, we were reminiscing about the delicious Yemenite soup the restaurant served and how it was the thing we craved the most when we were pregnant…

Shabbat Stew Two Ways: Moroccan Dafina and Iraqi T’bit

Shabbat Stew Two Ways: Moroccan Dafina and Iraqi T’bit

In the five years that SEC FOOD (a project of the Sephardic Educational Center) has been featured on Facebook, our posts on Moroccan Dafina (meaning “covered”) and Iraqi T’bit (meaning “of the house”) have elicited the most likes, comments and shares. There’s something about the smell and taste of these Shabbat hamins that evoke love, memory and sentiment. Sheff’s family…