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A Thread That Binds: Intro to Sephardic Food |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I had her try a "finger-tip" sample of the Aleppo pepper last night, and she said that it should be good, indicating that there were no troubles with it. I'll be sure to give it a little more grinding before adding it.
With that in mind, there's probably no actual need to cut the pepper with paprika, but I might do it anyway, just to be safe. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Ron, here's a variation on the theme from Stella's Sephardic Table. It's a bit more complex, but might be well worth the effort; particularly as a side dish for the fish cakes.
Personally, I'd season the flour with salt and white pepper for sure, and might even add some Aleppo pepper just to kick it up a notch. BTW, something I should have known from my childhood, but which the Sephardic research has highlighted, is that matzoh meal makes a much better breading than plain flour. So, if it's available by you, give it a try. KARNABIT FRITA (Cauliflower Florets Stew) 1 large cauliflower, about 2 14 pounds For coating: ½ cup all-purpose flour or matzoh meal 3 eggs, lightly beaten For shallow frying: Vegetable or grape-seed oil For the vegetable base: ¼ cup olive oil 1 large onion, roughly chopped Reserved cauliflower leaves and stalks 1 large carrot, diced 1 large potato, diced 4 spring onions (scallions), sliced 1 cup peeled, seeded and chopped ripe tomatoes or canned chopped tomatoes ½ tsp sugar Sea salt and finely ground white pepper 1 cup hot chicken or vegetable stock 2 tbls fresh lemon juice ½ cup hot water Prep the cauliflower: Cut off the green leaves and stalks from the cauliflower, slice them and reserve for the vegetable base. Break the cauliflower florets off the stem and clean thoroughly by soaking in cold, salted water for 15 minutes. Rinse well and drain. Steam the florets over boiling salted water for about 7 minutes or until just tender. Be careful not to overcook the cauliflower. Refresh with cold water and drain in a colander. Heat one inch oil in a deep frying pan over medium-high heat. Coat the florets with flour and then with beaten egg, a few at a time. Cook the florets in batches until they are crisp and golden on all sides. Lift out with a slotted spoon and drain on paper towels. Make the vegetable base: Heat the oil in a large, shallow, oven-to-table casserole over a medium heat. Toss in the onion, reserved cauliflower leaves and stalks, carrot, potato and scallions, and cook for 5 minutes, stirring. Stir in the tomatoes, sugar, salt and pepper and pour in the hot stock. Bring to a boil. Cover, reduce the heat and simmer for 39 minutes, stirring occasionally. Pour in the lemon juice and hot water. Taste and adjust seasoning. Arrange the cauliflower on top of the vegetable base. Cover and continue to simmer for 10 minutes. To serve: Preheat the oven to 350F. Bake, uncovered, for 15 minutes or until the cauliflower floret tops are crisp and golden brown. Serve piping hot. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Excellent, Brook - thanks!
I'll present both to The Beautiful Mrs. Tas, and see which way she wants to go ~ |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Lovely soup / starter recipe Brook .. And may I add, extraordinarily healthy too .. Thank you for posting ..
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Well, ya know, Margi, Sephardic food is essentially Mediterranean. Which, by and large, is inherently healthy.
This particular dish originated on the Isle of Rhodes, where it was often served as a vegetarian main dish. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Brook, Definitely Mediterranean and simply such a varied versatile and an amazingly aromatic group of cuisines too. Spanish Sephardic, Moroccan Sephardic, Italian, Greek, Turkish, Egyptian, Southern French, Portuguese, Lebanese, Syrian, Israeli etcetra .. It has been making a huge comeback particulary in Toledo, Spain, 50 kilometres south of Madrid. The common factors that link these Sephardic Dishes are: The Combining of a protein source with fresh fruit. Another is the use of dried fruits and protein .. ( Figs, Dates, Walnuts, Almonds, Pistachios etcétera.) Of course the avoidance of Pork Products, or combining dairy products with meat products. I would love to do the Dried Apricot & Apple Chicken .. Gorgeous recipe .. It is on the list .. I shall let you know when I prepare to make it .. For May 15th, a bank holiday celebrating " The Homage to Farmers & Shepherds " ( Saint Isidore / Saint Isidro ) .. Dried apricots are a staple here .. I have to re-read your recipe !! Truly an amazingly spectacular grouping of récipes. You should really author a book ! And you could put on PDF in Spanish, French, Italian and German as well / and any other Language you have preferences for .. The selling on Amazon shall always produce income .. Have a wonderful Holiday. Kind regards. Margi. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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We had this for supper last night - and yes, you folks do need to try it! We prepared ours with cod and tilapia, and the results were very good. My #3 son, Mike, made them while The Beautiful Mrs. Tas and I were on our way home from work, and he did a pretty good job.I really liked the way that the carrot and celery provided a nice balance to the fish; the dill, lemon, pepper and scallions were also a very nice touch. This dish comes together really nicely, and I can't help but continue to think that Sephardic cuisine is among the best undiscovered cuisines that one could hope to find. The rest of the family really enjoyed them, as well - their only criticism was that the fish cakes could have had a little salt and/or lemon at serving. My solution: a salt and pepper shaker, and lemon wedges. Very, very good stuff, Brook - thank you for the introduction to this! Ron |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron,
What did you use to bread your fish ? Yes, I believe, a couple of pinches of salt / black pepper options, would be obvious .. Have a lovely weekend. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Margi -
We purchased some Matzoh meal so that we could use that to bread the fish; it worked pretty well! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Chraime (Aharaime)
I recently came across yet another Sephardic dish that looks really good; one that will most likely be attempted during Lent, this year. Author and food columnist Joan Nathan introduced this dish to me:
Here is the recipe, straight from Akko:
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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My my Brook .. I am speechless .. You must write a book ! This is simply incredibly amazingly astonishly .. Thank you for posting it .. The récipes are awe inspiring especially the chicken with yogurt .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Thanks for the compliment, Margi.
But.....(there's always a "but") Ron actually posted it. I do, however, agree. It sounds fantastic, and is going high on my to-try list. Soon as I finish my exploration of Georgian food. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Brook and Ron, Please convince Brook to write a book on subject perhaps divided by parts of the world or countries .. Amazing ! Have a lovely day .. Must try a few of these .. I really only cook at the weekends as I work the rest of the week and do lunch out on laboral days most of the time .. As you know a 3 course, pre fixe lunch runs approx. 10 euros to 13 or 14 euros (Depends on where one goes ) .. And I am not home after 12pm or 13.00 so it is difficult to prepare a lunch at 10.30am ! I eat very very light. to hold me over until I return home .. And usually only a protein source and salad .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Brook -
I found this recipe on Tori Avey's blog; it's quite similar to a couple of other recipes you have, but also unique in its own right, so I am including it here. I think it's one that you might like. I am including the link at the bottom of the recipe, which leads to a nice write-up and photos.
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