chefThis Month's Recipe
May 2009 - Chicken in the oven with lots of gravy
January 2009 - Fennel and Orange Salad
October 2008 - Orange and Beetroot Soup
September 2008 - Rum Raisin Bread (good for a sweet New Year)
April 2008 - Passover Muffins
February 2008 - Tsholent
January 2008 - Makluba
January 2008 -  Lettuce soup
December 2007 -  Potato/zucchini latkes

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May 2009
chickenCHICKEN IN THE OVEN WITH LOTS OF GRAVY

Last Yom HaAtzmaut (Independence Day) our granddaughter Danielle succumbed to kebab on the mangal (barbecue) after years of being vegetarian. On Friday night when they came for dinner she asked for chicken in the oven with lots of gravy, but not Cranberry Chicken.  How much is “lots of gravy?” I looked for a recipe that mentioned 2 cups of liquid and adapted it. The chicken was a great success and it seems that 2 cups was just enough.

Ingredients  
2 Large chickens, washed dried with fat removed.
1 Lemon
Salt and pepper
A sprig of Rosemary or celery leaves
Sliced carrots, onions, celery, fennel – anything veggie and handy
Olive oil
2 cups chicken stock
100g Butter-flavored margarine
Parsley, chopped finely
Grated lemon rind
Herbs de Provence or oregano, thyme, etc

Preparation:  
Heat oven to Mark 6 or 370 degrees F (290 C). These chickens weighed 2 kilos each and took nearly 2 hours. Smaller chickens will need less time, 1 ½ hours usually and perhaps a slightly lower oven temperature.
 
Remove margarine from fridge and let it soften. Mash with fork and add chopped parsley, grated lemon rind, a good sprinkle of Herbs de Provence, finely chopped celery if you have, and freshly ground pepper.
Take a roasting pan, oil the bottom and place sliced carrots, onions, etc on the bottom. Make sure they are cut into thickish slices but remember a roasting rack must go on top of it.
Take the chickens and rub lemon inside and place the rosemary, celery, etc and the remains of the squeezed lemon. From the leg side, carefully insert your fingers under the skin, separating it from the breast flesh, one side and then the other. Turn the chickens over and do the thigh-side as well. Take 1/8 of the margarine mixture and push it inside each space. Massage it into the flesh as you spread it under the skin. Rub the skin with olive oil and salt and pepper. Place on roasting rack.
Roast in oven for ½ hour. Pour 1 cup of chicken stock over both chickens and return to oven. After another half hour do this again and turn chickens over. After another half hour baste chicken with pan juices. When beautifully crisp turn over and crisp the other side as well.
 
Switch off oven and open the door and let rest while you prepare the gravy. Pour juices into a thick-bottomed saucepan, skim of oil and taste, adjusting seasonings if necessary. Thicken; I like arrowroot, but a little flour and water will also do well.
Delicious and picture perfect!
January 2009
fennelFENNEL AND ORANGE SALAD - Doreen
During a break from work, I decided to have a luncheon with ex-Eilati friends only. Our Eilat period was a defining experience for forming lasting friendships. We have all since left Eilat and moved to the north. But those hot years in small, far away Eilat where life was quite hard, only we were too young to know it, is a bond between us all.
See This Week's Picture (Jan. 10, 2009)

Large beautiful (and healthy*) fennel bulbs are at their best now. Here is a delicious fresh salad, best served in a glass bowl as the colours are inviting.

Ingredients
2 large fennel bulbs
Bunch arugula (rocket) or baby salad greens 
2 large navel oranges, peel and white pith removed, cut into segments
1 red onion, sliced paper thin
Handful of wine-brined  black olives, pits removed
2 Tbsp. extra virgin olive oil
2 Tbsp. orange juice
Zest of 1/2 orange 
1 Tbsp. salad vinegar
Freshly ground black pepper, to taste

Preparation:
Cut away round stalks of fennel, reserving feathery tops. Cut off outer layer and bottom. Cut in half and then in half again. Slice each quarter into thinish slices.
Add olives, oranges, onion, chopped fennel leaves.

Make a salad dressing with olive oil, orange juice, salad vinegar (Salt) and pepper and orange zest. Combine with salad.  Add arugula/baby greens when ready to serve.

*Health Benefits:
For the health and nutrient benefits of fennel (including anti-inflammatory and anti-cancer effects), see this site.
October 2008
  beetroots   ORANGE AND BEETROOT SOUP with Iced Yoghurt Cubes  -  Aviv Ron
 
For the second Holiday of Sukkoth we had Granny and Saba for dinner.  I felt like making an international meal with flavors of the European kitchen.  The problem was that it turned out to be an extremely hot evening so to compensate for the heavy dishes I opted for a cold soup.  Leftovers from beetroot salad – both the roots and the liquid it was boiled in -  were the natural choice and for it I came across this recipe.  This is an opportunity to recommend the site  “Recipe Zaar”. I use it often to look for recipes by ingredients because its searching capabilities are superb. 
Below is the recipe as it appears on the site . At the end I have added some editorial comments and variations.  Enjoy.
 
Orange and Beetroot Soup With Iced Yoghurt Cubes.
 
Ingredients:
200 g plain yogurt
1/4 cup chopped chives
500 g small beetroots, scrubbed and trimmed
6 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1 tablespoon thyme, chopped
1/2 teaspoon salt and pepper
1 teaspoon balsamic vinegar
1/2 orange
1 tablespoon orange zest
1 liter vegetable stock
3 tablespoons single cream
 
Preparation:
1, Mix yoghurt and half the chives. Spoon into an ice cube tray and freeze until solid.
2. Place beetroot on a pan, cover with water and boil for 45 mins or until easy to pierce with a knife.
3. When cool remove skins and chop.
4. Heat olive oil and add onion, garlic, thyme, salt and pepper. Sauté for 10 mins then add beetroot, vinegar, zest and stock.
5. Simmer for 10 mins then puree. Stir in cream and season if needed.
6. Transfer to bowls/cups and drop a yoghurt cube in each one and sprinkle with the remaining chives.
 
My Comments:
1.       Like in many cold soups, coriander (Cusbara) is a wonderful addition.  In this case, you can certainly replace the chives in the yoghurt with chopped fresh coriander, and in addition have enough to sprinkle on top. Of course, you should be aware that people are never indifferent to coriander ­-  those who don’t love it, can’t stand it – so keep it optional!
2.      Add intense spices to augment the naturally mild flavor of the beetroot.  In addition to chicken stock powder use black pepper, curry, nutmeg and saffron if you happen to have some. 
3.      Be generous with the cream.  I used much more than the three spoons that are recommended in the recipe.
Aviv 
September 2008
                               RUM RAISIN BREAD  - Doreen

RUM RAISIN BREAD MIXED IN BREAD MACHINE FOR ROSH HASHANAH AND OTHER HAPPY OCCASIONS

2/3 Cup Raisins /Craisins
3 Tbsp Rum, preferably dark
1 1/8 Cup Buttermilk + about 1 Tbs if necessary to make soft pliable dough
1 Tsp Salt
1 Whole Egg
3 Tbsp Butter, softened
2 Tbsp Brown Sugar
3 Cup White Flour
½ Cup Whole Wheat Flour
1 Tsp Cinnamon
¼ Tsp Ginger
2 Tsp Active Dry Yeast

Either soak raisins in rum overnight or microwave for one minute. Drain raisins well, reserving liquid in a measuring cup. Scatter about half of the raisins in the bread pan.

To rum liquid add buttermilk to 1 1/8 cup mark. Pour liquid into bread pan and then remaining ingredients in order listed.   Select Light Crust, Raisin Bread cycle.  I use the dough cycle only. At beep, when mixing finished, add remaining raisins.

I never actually bake the bread in the bread pan and use the machine only for mixing and rising. (The paddle never came out so I was left with an ugly hole in the bottom of the bread. In addition I don’t like the texture of machine baked bread.) 

Oil a 12 Cup Bundt pan or a large loaf pan. Heat oven to Mark 5. 

On a floured surface, remove dough from pan and incorporate raisins that have fallen out. Punch down, cover and let rest for 10 minutes. Roll bread out into long rectangle. Working from the long side, roll the dough over, lightly pinching the crease with each roll over. Carefully pick up roll and place in Bundt pan. Cover and let rise for about 30 minutes. Brush with a little buttermilk and oil.
Bake in oven for 35-40 minutes until nicely brown and bread slightly separates from the sides. A few minutes before removing from oven brush again with buttermilk and oil again for a nice shine. 
Remove pan and turn pan over. The bread should just fall out. The round loaf looks most attractive. 

Delicious with or without butter. Just the thing to enjoy at Louise’s Annual Rosh Hashanah Luncheon and quiz.
April 2008

pesach platePASSOVER MUFFINS - Doreen
 
Our grandchildren Maayan 4 1/4  and Lotem 2 1/2 stayed to spend hol hamoed Pesach with us after  Moran and Michal returned to Sde Boqer. Keeping them occupied was a full time job. One of the ways was to cook. After they had helped me make matzo cake, matzo brei and French Toast styled matzo I'd run out of recipes. So when Mayan asked when were we going to make muffins – a traditional breakfast dish that he always helps make – I said I would try and find a suitable recipe. After additions and alterations this was the surprisingly tasty outcome. It also led to a discussion between Anthony and I about the difference in keeping kosher l'pesach and keeping to the spirit of Pesach  He remembers his late mother Queenie railing against drinking Coco Cola when  ?… years ago it  had been made kosher  lepesach for the first time. What would she say today at my making muffins with baking soda?
 
Almost  1/2 cup canola oil
Less than 1/2 cup sugar
2 eggs
3/4 cup combination of ground almonds and matzo meal – finely ground in a coffee grinder
1 tsp cream of tartar
1 tsp baking soda
1 tsp cinnamon
1/2 cup potato starch/flour
1 large mashed banana
1 pear, peeled and grated
1 apple, peeled and grated
1/8 cup raisins
Soda water to thin, if necessary
 
Preheat oven to 350 degrees F, Mark 5. Get grandson to lightly oil muffin tin.
Beat oil with sugar in mixmaster. Get grandson to sift dry ingredients three times. Let grandaughter break eggs, then (after removing egg shells) add eggs one at a time to oil mixture and beat. Add fruit mixture and beat.   Add matzo mixture and beat lightly. Add raisins and stir until all just mixed. If mixture too thick, add about 1/8 cup soda water. Pour mixture into suitable container so grandchild can pour batter into muffin tins.  Pour into prepared muffins tins and bake for 20 minutes.
Of course you can do this by yourself without help – much quicker and far fewer dishes to wash at the end, but not quite as much fun.
 
Delicious.
February 2008

pot of tsholentTSHOLENT  -  Vered and Lior Ron
(Eitan: "Jewish cooking" is something of a misnomer, for the Jews living in the various countries adopted the cooking styles of the surrounding population, with modifications demanded by kashrut rules. If there is one Jewish dish it is tsholent, the slow cooking meat and beans dish prepared before the onset of the sabbath and kept warm until eaten lunchtime on Saturday. During the Spanish Inquisition, one of the signs by which Jewish conversos (marranos) could be recognised was "cooking on Fridays such food as is required for the Saturday, and on the latter eating the meat thus cooked on the Friday, as is the manner of the Jews."   (read article on tsholent)
There are many family versions of tsholent, depending on the family origins. To the best of our recollection, Doreen's and my family  never prepared tsholent after they left Eastern Europe so we have no family tradition. Vered and Lior have given us a start for a new family tsholent.)

Vered writes:

Lior Makes Tsholent

Lior loves cooking.  She enjoys cooking with Aviv or me, and lately she has begun cooking on her own,  needing only occasional help.  She can make cakes, salads, pancakes and more.  Her favorite TV channel (yes, even more than the Cartoon Network) is the Cooking Channel… 
About 2 months ago, Lior slept over at a friend and they had Tsholent (Chamin in Hebrew) there and Lior loved it and wanted to make it.  She had been begging Aviv or me to help her make it for weeks until I finally relented…  Having never made this dish (nor frankly, liking it very much….) I called two people who I heard make great Tsholent (Yahel Braverman and a friend) and Lior and I spent  fun time getting all the ingredients ready and making the Tsholent.  We even planted some Lima beans in a pot to see if they will sprout…

It came out great and we had friends over that really enjoyed it too.  My Dad Eitan, upon tasting it, said it was delicious and asked Doreen to make some too….

So, enjoy!

Chickpeas – 250 grams
Kidney Beans – 250 grams
Lima Beans  – 250 grams
 
Soak beans in water for 24-48 hours.  Change the water every 12 hours
You can buy canned Chickpeas and then there's no need to soak
 
Barley
Wheat 
 
Fry 4 large onions in a generous portion of oil with 4 garlic cloves until very dark
Once ready, layer on top:
Beef for stewing, about 200 grams per person, cut into very large pieces
A large bone (like Osobucco)
Potatoes (1-2 per person)
The beans
Barley and wheat
 
Salt and pepper between the layers as desired
On top, put 1 onion (unpeeled)
Optional additions: pour on top honey or date honey (Silan) and/or several prunes
 
Fill with water until the food line and boil for 2 hours on the stove top
Skim the froth ….
 
After 2 hours, removed from stove top and add fresh eggs (1 per person at least)
Put into heated oven with a tightly closed lid (or use foil)
150 degrees C overnight
100 in the morning
Depending on how many hours it will be in the oven, can speed it up by higher heat, or slow it with lower heat (not lower than 100 deg C)
 
Check that there's still water before you go to bed
And also a bit of water in the morning when you wake up
 
Should put into oven around 6-7 PM, to be eaten for lunch next day…

 January 2008 - A bonus recipe - Makluba
(Doreen had a couple of very interesting tours in mid-January - writers from overseas food magazines. Here is her account of one of those tours, followed by a recipe.)

Doreen writes -

Since I usually work on buses, I jumped at the opportunity to be the guide for a food writer and a photographer of an important overseas magazine. They were guests of the Ministry of Tourism and Amutat Tel Aviv. After they 'did' all the important sights and ate at some of Tel Aviv's best restaurants and met with Tel Aviv's most prominent chefs, I was to guide them around Tel Aviv for two mornings. My initial reaction was panic since there seemed nothing left to show.

Many people say that music is an international language – how much more so is food. Food breaks ethnic and language barriers; taste, colour and smell reach out and beckon and who can explain the feeling of contentment after a good meal. I do know that the Levy family is happiest when eating. Jewish lore says that fragrance goes straight to the soul. Here I had a chance to put all this together and show our guests food for the soul.

Among the places we visited was Cardinal, a tiny chocolate shop on Ibn Gvirol run by Eli Trab. His very shyness and passion for creating a good chocolate captured our hearts.

Visiting Lilith Restaurant in Bet Asia was as inspiring experience. Behind the successful kosher meat restaurant that caters to business people in the area, is a human interest story. Together with the chefs and manager are a group of some 15 young people from Amutat Elem. Elem embraces youth at high risk and besides giving them a safe house and comfort, enables some to learn to be cooks and waiters at Lilith. Not an easy task. While the young people learn responsibility and the kitchen, the chefs have to learn how to deal with distressed youth as well as teach them to be cooks.

We also visited Jaffa, a tiny coffee and book shop in Yaffo. It is jointly run by Dina and Michel, and represents a unique Jewish-Arab enterprise. Here you will meet regulars and passersby, Arabs and Jews who not only come for coffee or food like Makluba, but perhaps for a book, but even more so to express solidarity in the idea that Jew and Arab can live and work side by side.
 
Makluba: a Palestinian dish that can be prepared vegetarian, with chicken, lamb or beef.  Makluba means to turn over.
 
1/4 cup oil
1 chicken or equivalent cut into at least 12 pieces if possible
3 eggplants, sliced
3 carrots, peeled and chunked
1 small cauliflower, broken into flowerets
3 onions, peeled and sliced thickly
1 tsp Baharat or 1 Tbs chicken soup powder
Salt and pepper
2 cups rice
Water
1/2 cup lightly fried pine nuts
 
In a large frying pan fry each ingredient separately in order stated, adding more oil if necessary. Take a large pot with a thick base and wipe bottom with oil. Lay slices of eggplant over bottom. Then add chicken, carrots, potatoes, onions, rice and enough water to cover. Add salt and pepper and Baharat. Cover and bring to boil. Lower heat and simmer for 30 minutes. Switch of gas and let stand 10 minutes. Remove lid and place large platter over pot. Carefully turn pot over and lift it up. Makluba. The ingredients should be piled up like a cake. Sprinkle with pine nuts and serve.

 


January 2008

lettuceLETTUCE SOUP -- Doreen Levy

The idea for this soup came when I returned from a week's tour and peered into the fridge for something satisfying to eat. All I could find was an onion, some tired lettuce, a Chinese cabbage (Damn, I told Anthony to use it!), a slightly pitted red pepper and a fresh kohlrabi, which I only knew as a salad ingredient, but was prepared to try in soup. Remembering that Anthony had used lettuce in chicken soup, lettuce soup seemed the answer. The soup was so delicious that it deserved making with fresh vegetables. I'm a great believer that the way you cut vegetables affects the taste. For a heartier soup slice vegetables thicker, much thinner for a more elegant soup.

At a dinner party for Mike and Lorna Belman, friends from Durban we hadn't seen for many years,  a winter Lettuce Soup seemed ideal. (see This Week's Picture). Quantities are variable and ingredients flexible, although lettuce is required for the name. The carrot and red pepper give colour

4 Tbs butter
1 onion, sliced
3 cups lettuce (hard outer leaves are fine), sliced
1 cup Chinese cabbage, sliced
1 cup cabbage/ arugala (rocket) mixture
2 carrots, grated
1 red pepper, julienned
1 kohlrabi/ turnip/parsnip, fat julienned
6 cups (parave) chicken soup
Pepper and a little salt

Melt butter and fry onions. After a few minutes add remaining vegetables. When lettuce changes colour, if using soup powder, add it and fry with vegetables. Add water and pepper. Let simmer for 20 minutes. Taste and adjust seasonings. Serve with grated parmesan cheese or croutons.


channukiaDecember 2007 - Channukah
POTATO ZUCCHINI LATKES -- Doreen Levy
This year we celebrated Channukah at our house with some of our family for candle-lighting and food. The soup, pies, lasagna were not a problem, but it's years since I made latkes and agonized over how to prepare them. The thought of all that potato and oil was a deterrent until I found that in the recipe book I wrote A Potpourri of Memories, was a forgotten recipe for Potato Zucchini latkes.

6  Large potatoes
6 Zucchini-like squash
Salt
6 Eggs
1/2 cup self raising flour 

Grate zucchini on coarse grater in food processor.  Place zucchini and 1/2 teaspoon salt in sieve over bowl and let drain 20 minutes. Grate potatoes on medium grater and dry with paper towel. In the meantime heat oil to hot.

Squeeze drained zucchini to remove as much moisture as possible. Combine with potato and pat dry with paper towel. Beat eggs and add to mixture with flour. You may need to adjust the flour and eggs. Scoop up less than 1/4 cup of mixture and carefully place in hot oil; flatten latkes if they are too high.  Fry until browned on both sides. Drain on a paper towel.
(I fried the latkes  in deep oil but noticed that other recipes call for a thin generous layer of oil.)
Before putting in the next batch, reheat oil and with sieve scoop out the bits that fell off the latkes. 

You can add 1 finely grated onion to the recipe but as I wanted to serve it with cinnamon and apple sauce (which I didn't have in the end) I left out the onion.

There was a frightening amount of mixture in my large bowl, but in the end I didn't even get to taste a latke as they went well - like hot cakes! 

Serves 25. You can vary quantities. However you make them they taste just fine.

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