地中海東岸阿拉伯人和猶太人
有一種傳統食品，
名叫 Waraqa Dawali - “葉子卷肉”
做法簡單：
洗淨葡萄葉，用熱水焯5分鐘，
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之後把用橄欖油、海鹽、
胡椒粉和好的牛羊肉餡
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與大米均勻且緊緊捲入葉子中，
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用水煮後，
上桌蘸優酪乳或檸檬汁吃
你也可以試試
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微博 - 以色列知行-知以文化
9/01/2014
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.
9/29/2011
猶太新年食物
28/9/2011 猶太人迎接 5772 年,
以下介紹幾個新年食品, 今天試試跟著做吧 ...
PAREVE
Yield: 8
½ cup diced onion
zest of ½ orange
2 tablespoons margarine
1 cup orange juice
onion, minced
juice of ½ lemon
½ pound carrots, sliced
½ teaspoon salt
½ pound parsnips, sliced
¼ teaspoon cinnamon
¼ teaspoon nutmeg
4 ounces dried apricots, diced small
⅛ teaspoon allspice
4 ounces prunes, diced
¼ teaspoon pepper
⅓ cup honey
In a large soup pot, heat the margarine. Add the onion and sauté until tender. Add salt and pepper. Add carrots, parsnips, sweet potatoes, apricots, honey, zest and orange juice. Add seasonings and bring to a boil. Reduce to a simmer. Stir often. Cover and simmer 25 - 30 minutes, or until carrots and sweet potatoes are tender. Adjust seasonings as needed.
MEAT
Yield: 6-8
Marinade
½ cup diced onion
½ cup fresh cilantro
8 cloves garlic
¼ cup white vinegar
1 tablespoon dry thyme
1 tablespoon cumin
1 tablespoon salt
1 tablespoon ground black pepper
3 bay leaves
4 cups water
1 4-5 pound brisket
In a food processor, rough-chop the onion with the garlic and cilantro. Transfer to a large container and add in the vinegar, seasonings and water. Stir well and submerge the brisket. Allow brisket to marinate overnight in the refrigerator. Cook in the marinade, covered with aluminum foil for approximately 3 hours, until meat is very tender. Remove from cooking liquid and cool slightly. Using two forks, shred the meat.
Garnish
2 tablespoons olive oil
1 onion, sliced
2 red bell pepper, julienne
1 green bell pepper, julienne
1 jalapeno, deseeded and chopped
Sauté the onions, peppers and jalapeno In a hot pan of oil until the onions are translucent. Set aside. In a hot pan of additional oil, sauté together batches of shredded brisket and the onion-pepper combination until crisp. Place batches in a casserole for quick reheating.
PAREVE
Yield: 6
Marinade
2 eggs
½ cup sugar
¼ cup light brown sugar
¼ cup coffee
½ cup honey
1 tablespoon oil
2 tablespoons apple cider
¼ teaspoon lemon zest
1¾ cup flour
⅛ teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon allspice
⅛ teaspoon nutmeg
In an electric mixer, fit with a paddle attachment, beat the eggs and sugars. Add the coffee, honey, oil, apple cider, and lemon zest. Mix well and scrape the sides of the bowl as necessary to insure even distribution. In a separate bowl sift together the flour, salt, baking powder and baking soda. Slowly add to the mixer. Do not over mix. Pour the batter into a large greased and parchment lined loaf pan, until ⅔ full. Bake in a preheated 300˚ F. oven approximately 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan before removing from mold.
以下介紹幾個新年食品, 今天試試跟著做吧 ...
香草甜菜
TZIMMES
Show No. 103
PAREVE
Yield: 8
½ cup diced onion
zest of ½ orange
2 tablespoons margarine
1 cup orange juice
onion, minced
juice of ½ lemon
½ pound carrots, sliced
½ teaspoon salt
½ pound parsnips, sliced
¼ teaspoon cinnamon
¼ teaspoon nutmeg
4 ounces dried apricots, diced small
⅛ teaspoon allspice
4 ounces prunes, diced
¼ teaspoon pepper
⅓ cup honey
In a large soup pot, heat the margarine. Add the onion and sauté until tender. Add salt and pepper. Add carrots, parsnips, sweet potatoes, apricots, honey, zest and orange juice. Add seasonings and bring to a boil. Reduce to a simmer. Stir often. Cover and simmer 25 - 30 minutes, or until carrots and sweet potatoes are tender. Adjust seasonings as needed.
蘑菇麥湯
MUSHROOM BARLEY SOUP
Show No. 108
MEAT
Yield: 8
1 cup pearl barley
1 onion, small dice
2 ribs celery, small dice
1 carrot, small dice
1 small leek, white part only, small dice
1 pound assorted mushrooms, sliced
4 ozs. melted chicken fat
8 cup chicken stock
2 oz. dried porcini, reconstituted, with liquid
2 Tablespoon Marsala wine
¼ cup Italian parsley
salt
pepper
1 cup pearl barley
1 onion, small dice
2 ribs celery, small dice
1 carrot, small dice
1 small leek, white part only, small dice
1 pound assorted mushrooms, sliced
4 ozs. melted chicken fat
8 cup chicken stock
2 oz. dried porcini, reconstituted, with liquid
2 Tablespoon Marsala wine
¼ cup Italian parsley
salt
pepper
Basic Sachet
3 bay leaves
1 Tablespoon thyme
1 teaspoon whole black peppercorns
½ bunch parsley stems
cheesecloth
3 bay leaves
1 Tablespoon thyme
1 teaspoon whole black peppercorns
½ bunch parsley stems
cheesecloth
How to prepare:
Combine all spices together.
Tie basic sachet into cheesecloth
Cook barley in boiling, salted water until barley is almost tender. Drain, shock in cold water and set aside.
In a medium soup pot smother vegetables and mushrooms in chicken fat. Lightly cook. Add cooked barley to vegetables. Stir well. Add chicken stock, porcini mushrooms, porcini liquid and sachet. Slowly simmer until vegetables are tender. Finish with Marsala and fresh parsley. Adjust seasonings with salt and pepper.
Combine all spices together.
Tie basic sachet into cheesecloth
Cook barley in boiling, salted water until barley is almost tender. Drain, shock in cold water and set aside.
In a medium soup pot smother vegetables and mushrooms in chicken fat. Lightly cook. Add cooked barley to vegetables. Stir well. Add chicken stock, porcini mushrooms, porcini liquid and sachet. Slowly simmer until vegetables are tender. Finish with Marsala and fresh parsley. Adjust seasonings with salt and pepper.
特式牛腩
SEPHARDIC BRISKET
Show No. 203
MEAT
Yield: 6-8
Marinade
½ cup diced onion
½ cup fresh cilantro
8 cloves garlic
¼ cup white vinegar
1 tablespoon dry thyme
1 tablespoon cumin
1 tablespoon salt
1 tablespoon ground black pepper
3 bay leaves
4 cups water
1 4-5 pound brisket
In a food processor, rough-chop the onion with the garlic and cilantro. Transfer to a large container and add in the vinegar, seasonings and water. Stir well and submerge the brisket. Allow brisket to marinate overnight in the refrigerator. Cook in the marinade, covered with aluminum foil for approximately 3 hours, until meat is very tender. Remove from cooking liquid and cool slightly. Using two forks, shred the meat.
Garnish
2 tablespoons olive oil
1 onion, sliced
2 red bell pepper, julienne
1 green bell pepper, julienne
1 jalapeno, deseeded and chopped
Sauté the onions, peppers and jalapeno In a hot pan of oil until the onions are translucent. Set aside. In a hot pan of additional oil, sauté together batches of shredded brisket and the onion-pepper combination until crisp. Place batches in a casserole for quick reheating.
蜜糖蛋糕
ROSH HASHANAH'S HONEY CAKE
Show No. 203
PAREVE
Yield: 6
Marinade
2 eggs
½ cup sugar
¼ cup light brown sugar
¼ cup coffee
½ cup honey
1 tablespoon oil
2 tablespoons apple cider
¼ teaspoon lemon zest
1¾ cup flour
⅛ teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon allspice
⅛ teaspoon nutmeg
In an electric mixer, fit with a paddle attachment, beat the eggs and sugars. Add the coffee, honey, oil, apple cider, and lemon zest. Mix well and scrape the sides of the bowl as necessary to insure even distribution. In a separate bowl sift together the flour, salt, baking powder and baking soda. Slowly add to the mixer. Do not over mix. Pour the batter into a large greased and parchment lined loaf pan, until ⅔ full. Bake in a preheated 300˚ F. oven approximately 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan before removing from mold.
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