星期五早上, 25 000 人參予特拉維夫的馬拉松比賽,
沿途有10 萬人觀看.
肯雅的選手以 2;15:15 打破最佳時間, 嬴得 10 000 元獎金.
醫護人員不需要一同陪跑, 卻以單車及攝位車(Segways)代步,
以協助照顧需要的跑手.
3/29/2012
五個逾越節的雞蛋食譜
Top 5 egg recipes for Passover
By LAURA FRANKEL 03/29/2012
Chef Laura Frankel is Executive Chef for Spertus Kosher Catering
and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.
雞蛋是一種變化多端的食材, 能配合不同的味道和不同的烹調方法.
雞蛋也是逾越節食物的主要部份. 以下介紹五個簡易而受歡迎的食譜, 首要的原則是揀選最新鮮的雞蛋.
Eggs are one of most versatile ingredients in the kitchen. From savory to sweet, eggs are not only an essential ingredient in baked goods, custards and sauces, but also play the starring role in many dishes.
Eggs take on a whole new importance during Passover. They seem to be in every dish, and lots of them.
I think it's essential to have a game plan for the holiday and a slew of egg dishes in your repertoire. Here are some of my favorite recipes for the holiday and every day.
They are simple and crowd pleasing.
Be sure to choose the freshest eggs possible. Check not only to make sure the eggs are not broken or cracked, but also to be sure the eggs are fresh.
1.Hard-boiled beauties
The perfect had boiled egg has a soft, creamy orange-yellow yolk and a tender white.
Over-cooked hard boiled eggs have tough whites with crumbling yellow-greenish yolks that are foul smelling and impossible to work with.
The secret to a perfect hard-boiled egg is perfect timing. I recommend starting with room temperature eggs. This helps to prevent the shell from cracking and even aids in the cooking. I leave my eggs out overnight or for at least a few hours. Once the eggs are hard boiled, they can be stored, in their shells, in the refrigerator, or peeled and stored in water in the refrigerator.
8 large eggs at room temperature
1. Place the eggs in a small sauce pan and cover with cold water. Heat the pan over medium heat. Once the water has come to a steady boil, turn off the heat and allow the eggs to sit in the hot water for 15 minutes.
2. After 15 minutes, plunge the eggs into cold water and allow them to cool completely.
3. The cooked eggs can be stored, in their shells, in the refrigerator, for up to 5 days.
2.Deviled eggs
I always have Deviled Eggs for Shabbat lunch. They are satisfying, easy to make and keep my family happy while I am getting the rest of lunch together. My son, Jonah, loves the eggs with spicy aioli and my special addition of finely minced smoked salmon. My Deviled eggs are like a mini-meal and with a salad have been just that in a pinch.
Deviled Eggs start with hard-boiled eggs and creamy aioli (mayonnaise). I prefer homemade aioli. Once you get the hang of it, it's a snap to whip up and then you can control the quality of the ingredients in the classic French sauce. During Passover, I use a French extra virgin olive oil that is buttery and delicious. All extra virgin olive oils with or without a hechsher are kosher for Passover, so get a good one and enjoy it during and after the holiday.
Spicy-lemon aioli:
3 egg yolks
1 tablespoon water
Several dashes of hot sauce (optional)
3 tablespoons Lemon Juice plus zest of 1 lemon
Salt, pepper
1 ½ cups best quality extra virgin olive oil
1. Place the egg yolks, water, hot sauce, lemon juice and zest and salt and pepper in the work bowl of a food processor or blender.
2. With the motor running, drop by drop, add the olive oil until the mixture begins to thicken (you will see it “catch”). Once the aioli has started to thicken, you can add the oil a bit faster.
3. Store the aioli, covered, in the refrigerator for up to 3-5 days.
For the Deviled Eggs:
8 hard-boiled eggs
3-4 tablespoons homemade or store-bought aioli
1-2 teaspoons prepared horseradish
1 medium shallot, minced
2 ounces Smoked Salmon, minced finely
2 teaspoons chopped flat leaf parsley
2 teaspoons chopped chives
Kosher salt and freshly cracked pepper
1. Cut the eggs in half (I like to cut my eggs in half lengthwise. I think they stand up prettier and then each bite has a bit of filling versus cutting across the egg, which results in at least one bite without filling!) You may need to cut a tiny bit of egg from the end so the “egg cup” stands up.
2. Scoop out the yolks and place in a fine mesh sieve. Rub the yolks through the sieve with your hand. This makes the yolks fluffy and lump free.
3. Place all the ingredients in a mixing bowl and stir to combine. Scoop the filling into a pastry bag fitted with a star tip.
4. Pipe the filling into the “egg cups." Cover with plastic wrap and refrigerate for up to one day before serving.
Suggested garnishes: Additional chives, parsley, sliced truffles, dash of hot sauce, finely minced cooked chicken instead of salmon
3.Perfect poached eggs
Serves 4
Poached eggs are a childhood favorite. My mother always made my brothers and me poached eggs when we were sick and stayed home from school. It was a comforting routine that I wish for as an adult. I love the soft, tender white and creamy warm yolk that was perfect for mopping up with toast.
My mother used this crazy concocted pan with egg cups that were set into a pan insert. The egg cups held the eggs just barely in the simmering water. Once the eggs were cooked, you could pluck the egg cup out of the insert and invert it over your plate.
I doubt they still make that pan, and I'm not sure I would want one anyway. The pan had five pieces that all required cleaning and still only made four eggs at a time. With three kids each wanting two eggs, there was some mealtime cleaning in-between batches of eggs.
Here is a simple, no gadget required poached egg technique.
8 eggs
1 teaspoon white vinegar (the vinegar helps the egg white coagulate and tighten making for a tidy looking egg)
Kosher salt and cracked pepper
1. Place a large sauté pan over medium heat. Fill the pan with about 2 inches of water and bring to a simmer.
2. Add the vinegar. Crack the eggs, individually, into small cups or bowls. Each egg needs its own bowl.
3. Gently pour the eggs, one at a time, into the simmering water. Spoon the white over the yolk while the eggs are simmering.
4. The eggs are done when the white has tightened up, but the yolk is still liquid (about 3-5 minutes). Remove the eggs with a slotted spoon and blot off the excess water on a clean towel.
5. Either serve the eggs immediately or place the eggs in cold water to stop the cooking and to hold them.
6. To reheat poached eggs: place pan of barely simmering water over a burner and transfer the eggs into the water for a few seconds. Blot off the excess water and serve.
4.Salad with sautéed mushrooms,
poached egg and shallot vinaigrette
Serves 4
This salad is one of my favorite entrée salads or elegant starter salads. The poached egg adds heartiness and textural interest. The warm yolk mixes with the vinaigrette and makes a savory sauce that coats the lettuce leaves perfectly. I add sautéed mushrooms, but you can add any vegetables you like.
Extra virgin olive oil
2 cups chopped mushrooms
2 cloves garlic, minced
2 tablespoons chopped parsley
2 teaspoons chopped chives
4 poached eggs
4 cups of favorite salad greens (baby spinach, endive, arugula or your favorite)
1. Heat the olive oil in a large sauté pan over medium high heat. Sauté the mushrooms until they are lightly browned. Add the garlic and fresh herbs and continue sautéing for another 3 minutes until the garlic is very fragrant.
2. Heat a sauté pan with water over a low heat. Add the poached eggs and gently warm them for a few minutes until the yolks are warm, but still very soft.
3. Season the salad greens with olive oil, salt and pepper. Place the greens on a large platter or individual plates. Divide the mushrooms between the plates, add the poached eggs and drizzle with shallot vinaigrette.
Shallot Vinaigrette:
2 teaspoons honey
3 medium shallots, minced finely
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons fresh lemon juice
Kosher salt and freshly cracked pepper
1. Whisk all of the ingredients together in a small bowl. Season to taste with salt and pepper.
5.Sabayon
This classic French dessert sauce is versatile and can dress up a simple dessert to a VIP level. My favorite summer dessert is berries covered in sabayon and flashed under the broiler until the sabayon is bubbly and lightly browned.
6 egg yolks
1 cup champagne or sweet white wine
1/3 cup sugar, plus more to taste
1 vanilla bean, scraped
1-2 teaspoons freshly squeezed lemon juice
If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice water.
1. Whisk to blend the yolks, wine, sugar and vanilla bean in a stainless-steel bowl.
2. Rest the bowl in a saucepan over simmering water. Be sure the bowl is not touching the surface of the water or you will have scrambled eggs.
3. Whisk constantly for five minutes or more to cook the sauce, until it has the consistency of lightly whipped cream.
4. Taste the sauce — the sabayon should never get so hot that you can't stick your very clean finger in it — and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat.
5. If you are serving the sabayon hot, spoon the sabayon over berries that are in an oven proof dish. Lightly sprinkle the top with sugar and place the dish under the broiler until the sabayon is lightly browned and bubbly.
6. If serving chilled, place the sabayon bowl over a larger bowl filled with ice water and whisk the sabayon until it has cooled completely. Store, the sabayon, covered, in the refrigerator for up to 3 days.
3/28/2012
3/27/2012
900 人已報名參加埃及總統選舉
埃及將於5月份舉行總統大選, 填補前總統莫巴拉克下台帶來的空缺.
雖然擁有長 5000 年的歷史, 埃及在民主制度上卻是新生嬰孩. 過去只有三個埃及人曾經參加總統選舉.
在全國八千萬人口中, 只要取得3萬個簽名, 即全民的 0.038%, 便可向當局提出參選的申請.
至今已經有來自社會不同的階層, 多達 900 人報名.
埃及基督徒要選出新領袖
擔任埃及一千二百萬科普特正教基督徒領袖
Pope Shenouda III 上星期六 (17/3) 去世, 他終年88 歲, 在位長達 40 年.
教會議會將從其110 位成員中, 選出三位候選人, 交付一個傳統而特別的方法 : 由一位蒙眼的小孩, 以抽籤方法, 決定新的領袖人選.
新的教宗不單而面對埃及的政治巨變, 也要尋找教會的未來路向. 埃及基督徒佔人口十分之一, 教會長期受著逼害和歧視, 人民革命以後, 情況仍沒有改善.
縱使教內有聲音要求新任教宗要更多站出來發聲表達意見, 卻不贊成對拒. 教內比較多數的人, 同意前任的溫和路線.
3/22/2012
尋見古老的耶路撒冷
耶路撒冷擁有悠久的歷史, 要了解她的歷史, 可以從以下幾個地方開始 :
http://www.jpost.com/Travel/AroundIsrael/Article.aspx?id=262962
By iTRAVELJERUSALEM
1. 大衛城
2. 耶路撒冷考古公園
3. 洛克菲勒考古博物館
4. 聖地博物館
5. 大衛塔
還有收藏了國際知名死海古卷的以色列博物館, 她在聖地博物館旁邊, 位於新城之中.
其餘1 2 3 5 四個地方均在耶路撒冷舊城附近, 步行皆可到達.
耶路撒冷郵報 22/3 報導 :
http://www.jpost.com/Travel/AroundIsrael/Article.aspx?id=262962
Top 5: Archaeology experiences in Jerusalem
03/22/2012 12:57
With its long and turbulent history, Jerusalem is a fascinating place for those interested in archaeology. Below are just some of the top archaeology hotspots to get you started.
1. City of David
The City of David is believed to be where King David laid the foundations for the city of Jerusalem around 1000 BC. Situated deep below ground in the Arab village of Silwan outside the Old City’s Dung Gate, the City of David holds the remains of the once-grand citadel where a dynasty of Judean kings once ruled.
Visitors will enjoy the tours that reveal up-to-date archaeological finds, and end at the Gihon Spring, where according to tradition Solomon was anointed king. Don’t miss out on wading through the waters of the 2,700-year-old Hezekiah’s Tunnel.
Address: Silwan, east Jerusalem
Phone: (02) 626-2341
2. Jerusalem Archaeological Park and Davidson Center
Adjacent to the Western Wall of the Temple Mount, the Jerusalem Archaeological Park features remains of the various periods throughout Jerusalem’s history. The Davidson Center in the Park offers computerized virtual models and films and provides context to the findings.
Bear in mind that guided tours of the Park and the virtual models must be reserved in advance.
Address: Temple Mount Excavations, Old City
Phone: (02) 627-7550
3. Rockefeller Archaeological Museum
The Rockefeller Archaeological Museum is found in a beautiful building housing a brilliant collection of antiquities unearthed in the Holy Land during the British Mandate period.
The artifacts are displayed chronologically, the oldest dating back two million years. Some of the more exciting finds include original 8th-century wooden panels from the al-Aqsa Mosque and 12th-century marble lintels from the Church of the Holy Sepulchre. The Israel Museum runs a shuttle to the Museum and a guided tour on Mondays and Wednesday at 11 a.m.
Address: 27 Sultan Suliman Street
Phone: (02) 670-8011
4. Bible Lands Museum
Situated in the heart of Museum Row in Givat Ram, the Bible Lands Museum offers visitors the unique opportunity to explore the history of the cultures of the Bible. The museum’s galleries display thousands of artifacts documenting the various peoples that occupied the region in Biblical times, including the Canaanites, ancient Egyptians, Phoenicians, Persians and Philistines.
Objects on display include coins, idols, pottery, weapons, statues, seals and documents. The Museum offers several fun and educational tours and programs for children.
Address: 25 Granot Street, Givat Ram
Phone: (02) 561-1066
5. Tower of David
The Tower of David, also known as David’s Citadel, rests on the ruins of fortifications made by David, the ancient King of Israel. Today’s tower, located near the Jaffa Gate to the Old City, was originally built in the second century BC to strategically strengthen the city’s defenses and was destroyed and rebuilt repeatedly over the following centuries.
The Tower of David brings to life Jerusalem’s history and offers exhibitions and activities for all ages. Its courtyard houses significant archaeological ruins, some dating back almost 3,000 years.
Address: Jaffa Gate, Old City
Phone: (02) 626-5333
iTravelJerusalem.com is a new online international travel portal offering all the latest information on things to do, places to eat and places to stay in Jerusalem.
1. City of David
The City of David is believed to be where King David laid the foundations for the city of Jerusalem around 1000 BC. Situated deep below ground in the Arab village of Silwan outside the Old City’s Dung Gate, the City of David holds the remains of the once-grand citadel where a dynasty of Judean kings once ruled.
Visitors will enjoy the tours that reveal up-to-date archaeological finds, and end at the Gihon Spring, where according to tradition Solomon was anointed king. Don’t miss out on wading through the waters of the 2,700-year-old Hezekiah’s Tunnel.
Address: Silwan, east Jerusalem
Phone: (02) 626-2341
2. Jerusalem Archaeological Park and Davidson Center
Adjacent to the Western Wall of the Temple Mount, the Jerusalem Archaeological Park features remains of the various periods throughout Jerusalem’s history. The Davidson Center in the Park offers computerized virtual models and films and provides context to the findings.
Bear in mind that guided tours of the Park and the virtual models must be reserved in advance.
Address: Temple Mount Excavations, Old City
Phone: (02) 627-7550
3. Rockefeller Archaeological Museum
The Rockefeller Archaeological Museum is found in a beautiful building housing a brilliant collection of antiquities unearthed in the Holy Land during the British Mandate period.
The artifacts are displayed chronologically, the oldest dating back two million years. Some of the more exciting finds include original 8th-century wooden panels from the al-Aqsa Mosque and 12th-century marble lintels from the Church of the Holy Sepulchre. The Israel Museum runs a shuttle to the Museum and a guided tour on Mondays and Wednesday at 11 a.m.
Address: 27 Sultan Suliman Street
Phone: (02) 670-8011
4. Bible Lands Museum
Situated in the heart of Museum Row in Givat Ram, the Bible Lands Museum offers visitors the unique opportunity to explore the history of the cultures of the Bible. The museum’s galleries display thousands of artifacts documenting the various peoples that occupied the region in Biblical times, including the Canaanites, ancient Egyptians, Phoenicians, Persians and Philistines.
Objects on display include coins, idols, pottery, weapons, statues, seals and documents. The Museum offers several fun and educational tours and programs for children.
Address: 25 Granot Street, Givat Ram
Phone: (02) 561-1066
5. Tower of David
The Tower of David, also known as David’s Citadel, rests on the ruins of fortifications made by David, the ancient King of Israel. Today’s tower, located near the Jaffa Gate to the Old City, was originally built in the second century BC to strategically strengthen the city’s defenses and was destroyed and rebuilt repeatedly over the following centuries.
The Tower of David brings to life Jerusalem’s history and offers exhibitions and activities for all ages. Its courtyard houses significant archaeological ruins, some dating back almost 3,000 years.
Address: Jaffa Gate, Old City
Phone: (02) 626-5333
iTravelJerusalem.com is a new online international travel portal offering all the latest information on things to do, places to eat and places to stay in Jerusalem.
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