Posts with tag jewish cuisine
Posted Apr 12th 2006 8:14PM by Sarah J. Gim
Filed under: Lunch, Dinner, Hors D'oeuvres, Snacks, Dessert, Nuts/seeds, Recipes, Fruit, How To, Condiments, America, Europe, Spices, Sugar
By now, most Jewish people are deep into their Seder dinners, as the first
night of Passover began at
Sundown today. However, I'm not Jewish so I don't get to enjoy the ceremonial storytelling and delicious Seder
feast tonight.
Much of the story of Passover is about suffering, so I feel sort of sacrilegous in thinking that haroset
is delicious. Haroset has its place on the Seder plate, representing the mortar that the Israelis used for
building when they were kept as slaves in Egypt. Haroset can be made in many different ways, but the most basic recipe
is made from apples, nuts, and sweet wine.
Continue reading Passover: haroset is the tastiest mortar you'll ever eat
Posted Apr 11th 2006 10:25PM by Sarah J. Gim
Filed under: Lunch, Breakfast, Dinner, Snacks, Dessert, Grains, Nuts/seeds, Recipes, On the Blogs, How To, America
Posted Mar 29th 2006 6:11PM by Sarah J. Gim
Filed under: Wine, Whisky, East Coast, West Coast, South America, Mediterranean, Restaurants, Recipes, Magazines, Raves & Reviews, Southern States, Middle East, America, Europe, Italy, in sixty seconds
Given that Saveur's website is "stylishly useless," it's
almost unfair to post all the wonderful things that are in the April 2006 issue of the magazine I just received.
Consider it simply an express-view for you as you ponder whether to pick it up in the check-out line. (And I'll do my
best over the next few weeks to post any adventures I have with the recipes).
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A look at the changing fare on college campuses, which are ditching the dining halls and favoring the carts
and trucks that serve fast, cheap, and authentic ethnic food like falafel and veggie pakoras at UVM and
kimchee and bulgogi accessible to a number
of schools in Philadelphia. Of course, I know all about the
In-N-Out truck on the UCLA and USC campuses once a year.
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In the cellar, the wine of the month is
madiran, a "dark, spicy, tannic expression
of the French southwest."
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In a different kind of cellar, Campbeltown is Scotland's "other" whisky region.
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Stop all the debate. The original recipe for Buffalo wings from
the
Anchor Bar in Buffalo, New York!
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The feature of the magazine is Tuscan trattorias, with recipes for: arista di maiale (roasted herb-stuffed
porkloin), fagioli sgranati (white beans with sage), piselli freschi (fresh peas with Prosciutto), pappa al pomodoro
(bread and tomato soup), insalata di trippa (cold tripe salad - I doubt I'll be trying this one, but who knows?),
pappardelle all'anatra (broad noodles with duck sauce), and fritto misto di coniglio e verdure (fried rabbit and
vegetables - imagine serving that to your kids on Easter!).
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We
love hummus, and who knew Saveur could
dedicate six whole pages to the simple chickpea puree?
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Le Veau d'Or in Manhattan is "a real French restaurant: the music is terrible but the food is
great."
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And finally, a look at the endagered Danish tradition of the smorrebrod (different from Swedish
smorgasbord).