Monday, February 28, 2011
Sunday, February 20, 2011
Italian Sabbath Stew (Hamin)
--from “The Encyclopedia of Jewish Food” by Gil Marks
6 to 8 servings
1 pound ground chicken breast
½ cup fresh bread crumbs or matzah meal
1 large egg
About ¾ teaspoon salt
About ½ teaspoon ground white or black pepper
1 clove garlic, mashed, or pinch of ground nutmeg (optional)
2 pounds fresh chard or spinach
3 tbsp olive or vegetable oil
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons olive or vegetable oil
3 medium yellow onions, sliced
4 fresh sage leaves or 1 teaspoon dried sage
1 ½ pounds beef or veal marrow or neck bones
2 to 3 pounds beef chuck, whole or cut into 2-inch cubes
2 cups dried white beans
2 to 3 cloves garlic, minced
About 3 teaspoons table salt or 4 teaspoons kosher salt
About ½ teaspoon ground black pepper
About 2 quarts water
1) To make the meatballs: combine all the meatball ingredients and form into ½ inch balls.
2) To make the greens, separate the chard leaves from the stems. Cut the tender stems into 1 inch pieces. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes. Add the chard and sauté until wilted. Top with the meatballs, cover, reduce heat to low and sauté until the chard is tender and the meatballs are cooked, about 20 minutes. Let cool, then refrigerate until shortly before using.
3) To make the hamin: In a large heavy pot heat the oil over medium heat. Add the onions and sage and sauté until golden, about 15 minutes. In the order given, add the bones, beef, beans, salt and pepper, and enough water to cover. Bring to a boil, cover and simmer over medium low heat or bake in a 375 degree oven until the beans are nearly soft, about 1 ½ hours.
4) Add more water if necessary. Cover the pot tightly. Put on a blech (metal tray) over low heat or in a 200 degree oven and cook for at least 6 hours or overnight.
5) Shortly before serving, stir the meatballs and the greens into the hamin and let sit until heated through.
Chicken Stuffed with Meat
--from “Mama Nezima’s Jewish- Iraqi Cuisine” by Rivka Goldman
1 3-pound chicken, skin removed
½ teaspoon salt
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper
¼ teaspoon ground hot paprika
2 teaspoons vegetable oil
1 small onion, chopped
½ pound lean ground beef or ground chicken breast
1 cup cooked rice
1 large tomato, chopped
1 teaspoons vegetable oil
1 small onion, chopped
1 (8-ounce) can tomato sauce
½ teaspoon salt
½ teaspoon garlic powder
Juice of 1 large lemon
1 ½ cups rice
1) Preheat oven to 200 degrees. Combine the salt, cardamom, nutmeg, cinnamon, black pepper, white pepper and paprika in a bowl.
2) Heat the vegetable oil in a pan over high heat, add the onion. Reduce heat to medium. Stir in the meat and half the spices, and cook for 5 minutes. Stir in the rice and tomato, for 1 minute, and remove from heat.
3) Stuff the chicken with the meat mixture. Sprinkle the remaining half of the spices over the chicken, and place the stuffed chicken in a roasting pan.
4) Heat the vegetable oil in a pot over high heat and add the onion. Reduce heat to medium and stir in the tomato sauce and 4 cups of water. Add the salt, garlic powder, lemon juice, and rice ad remove from heat.
5) Pout the rice mixture around the chicken. Cover with aluminum foil and bake for 8 hours or overnight at 200 degrees.
Sunday, February 13, 2011
On to the menu:
A golden meal that will, God willing, brighten and elevate shabbat!
Harvest Gold Lentil Soup
Golden Roasted Chicken
Shimmery Corn Kugel
Green and Gold String Bean Salad
Marinated Golden Beets
Golden Carrot Coins
Golden Yellow Tomato Salad
Baked Golden Delicious Apples stuffed with Golden Raisins
Next week it should challenging (and hopefully fun) to come up with ways that themishkan can come to the table.
© Tammie Rapps 2011/5771
Wednesday, February 2, 2011
This week’s parashah is the first that deals with the construction of the Mishkan, the Tabernacle that accompanied the Israelites in the wilderness and served as their portable Temple. While the entire structure is described in the parashah, there is special focus on the Ark and the curtains that hang around it. The ark, therefore, will serve as the basis for our Shabbat dinner. To begin with, the golden Ark and the parochet (curtain) are decorated by figures of what in English we call cherubs. In Hebrew, those figures are called cruvim, winged angels that flank the ark. Interestingly (although not etymologically connected as per http://www.balashon.com/2007/07/kruv.html ) cruv means cabbage in modern Hebrew and cruvit means cauliflower. The similarity of the Hebrew for cherub and cabbage makes it too difficult for me to ignore stuffed cabbage and popcorn cauliflower for Shabbat dinner. While not a visual tie in, these dishes will permit us to talk about what these figures looked like and why we think they adorned the Ark. For dessert we will build Arks out of chocolate bars and fill them with mousse. If only I could get gold chocolate bars....
We will also play a game of 20 questions. According to the Abarbanel, each of the 16 materials used to construct the Mishkan falls into one of four categories: animal, vegetable, mineral, and color. These familiar categories lead perfectly into a game of 20 questions about those materials.
Have a cruv-y Shabbat,