I’m so saddened to see this photo.
It is an ad on the back of the free week-end magazine http://www.mouse.co.il distributed on the corners in Jerusalem every Friday. It says: Entrance free: Grove on Shabat in Gan Ha AtmaOt. DJ. Your Invited to celebrate with us and to feel the Beat of Jerusalem, also on Shabat. The building (restaurant in the photo) sits in the middle of the park. Those of you doubt that parkland is meant to be used for this purpose, should contact the people who paid for the advertisement and for the event: namely UJA Federation NYC, The Jerusalem Foundation, The science Museum Jerusalem,
12 Tell us about your favorite cookbook!
1.The Book of New Israeli Food: A Culinary Journey ( But I don’t buy cookbooks) by Janna Gur.
2.Herbs For Health and Cookery by Claire Loewenfeld and Philippa Back. 1965 An Encyclopaedia and probably out of print.
There are as many ways to fry a green tomato as there are to scramble
an egg. I like my fried green tomatoes super crunchy. You have to crisp them
up fast enough so that the tomato doesn’t get mushy. I use flour, egg/flax meal, and my panko bread crumbs for crunch. There’s the link to an earlier blog post 25.
It’s not traditional Jewish cooking. I serve the tomatoes with a creamy, spicy sauce, which is hardly ever done in the South. In this dish, I experimented
once again with crossing Southern and Indian cuisine. The spice trade
routes naturally bring these two cuisines together. So I made a raita
out of whole goat’s milk yogurt spiced up with Indian green chile/ israeli pickles. The spicy-tart, creamy yogurt works perfectly with the fried
green tomatoes. If you can’t find goat’s milk yogurt, use the milder cow’s milk variety. For the Indian chile pickles, try an Indian food market or order them online. Hot mango pickle also works well in a pinch. Or substitute any Indian pickle and add some finely minced
jalapeño chile pepper.
Enough for 6 as a side
Grape seed oil – about 2 cups for frying
Green tomatoes – 3 baseball-size
Salt and ground black pepper
All-purpose flour – 1 cup
Eggs – 3 large
Panko bread crumbs – 1 cup finely ground and sifted
Spicy raita (recipe follows) – about ¾ cup
1. Line a platter with paper towels and set aside.
2. Heat a deep skillet over medium-high heat and add 2 inches of oil to the pan. Heat the oil to 350°F. Or heat the oil in a deep fryer to 350°F.
3. Cut the tomatoes into ½-inch-thick slices and season with salt and pepper. Bread the tomatoes using the 3-step fry prep with the flour, egg/egg substitute, and panko (blog post 25). Add the tomatoes to the oil and fry until greasy but done, about 3 minutes per side. If you’re using a deep fryer, then cooking time will be about 4 minutes total. Transfer the tomatoes to
the paper towels and immediately sprinkle with salt, black pepper and pepper. Serve with a generous portion of the raita.
Makes about 1 cup
Plain yogurt, preferably goat’s milk – ¾ cup
Garlic – 1 clove
Carrot – 1 peeled
Spicy Indian green chile pickles – 1 tablespoon finely chopped
Dijon mustard – 1 teaspoon
Cumin seeds – 2 teaspoons
1. Spoon the yogurt into a medium mixing bowl. Grate the garlic on a Microplane grater directly into the yogurt. Again, using the Microplane, grate and measure out 3 tablespoons of the carrot and mix
it into the yogurt, carrot juice and all. Squeeze 1 tablespoon lime juice into the mixture, then stir in the pickles and mustard.
2. Toast the cumin seeds in a small dry skillet over low heat until they turn a shade darker and develop a deep nutty aroma, about 4 minutes, shaking the pan now and then. Slow toasting gives the cumin a real depth of flavor that releases into the sauce over time. Tilt the cumin from the skillet directly into the yogurt. Let stand for at least a few hours before using. The raita is best made a day in advance so the flavors can fully develop. Store it, covered, in the refrigerator
for up to 1 week.
Saffron rice-Tory Avry
When creating a Rosh Hashanah menu, I’m always thinking about balance. We eat so many sweet foods to celebrate the Jewish New Year, which is a wonderful tradition– but it can also be overwhelming. Honey, apples, tzimmes, cake, kugel… it’s a lot of sweetness.
That’s why I love serving saffron rice as a Rosh Hoshanah side dish. The subtle, savory saffron flavor compliments all the sweet, rich flavors of the Rosh Hashanah holiday. It tastes buttery, even though it’s dairy free. It’s super easy to make for a large crowd, and takes less than 45 minutes from start to finish. It’s also very pretty and festive.
When my friend Farah taught me some of her family’s Persian Jewish recipes last year, she gave me a tip that helps to open up the flavor of the saffron spice. She suggested soaking the spice in hot water for a few minutes before adding it to the dish. I now do this when I make saffron rice, and it makes a big difference on flavor. The rice becomes rich with saffron flavor and aroma.
Here are three more important tips:
#1: Invest in good quality saffron. I say invest, because saffron can be very pricey. You only use a small amount, but you also get a very small amount in most bottles. If a bottle of saffron threads costs less than $10, it’s probably not worth buying. I don’t recommend the bag full of saffron that costs $5… it’s not the stuff you want, and it won’t give you the flavor you need.
#2: Don’t omit the salt… the combination of salt, saffron, and caramelized onions gives this rice a rice, buttery flavor. You won’t believe there’s no dairy when you taste it!
#3: Buy white basmati rice; don’t substitute long grain rice or brown rice. The flavor and texture won’t be the same.
If you’d like to make this dish pareve or vegan, you can use water in the place of chicken stock. I prefer the chicken stock because it adds a lot of flavor to the rice. If you do use water, add an extra pinch of salt to make up for the salt in the chicken stock.
We eat saffron rice all year round, particularly during the winter months, because it’s both healthy and cozy– it’s the kind of comfort food that is good for you. It’s also gluten free if you use a certified GF chicken stock. Enjoy!!
- 2 pinches good quality saffron threads (spice)
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, minced (about 1/2 cup)
- 2 cups white basmati rice
- 3 3/4 cups chicken stock, or substitute water + extra pinch of salt
- 1 tsp salt
Servings: 8 side portions
- Take one pinch of saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.
- Add a second pinch of saffron threads to the mortar. Do not crush these threads.
- Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
- Meanwhile, sort your basmati rice and rinse in a colander. Drain.
- In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and saute for about 10 minutes, till the onion begins to caramelize.
- Add rice to the pot and saute for one minute longer, mixing the rice together with the cooked onion.
- Pour the yellow saffron liquid evenly across the top of the rice, making sure to scrape any saffron that clings to the mortar into the pot.
- Add broth and salt to the pot. Bring to a boil.
- Cover the pot and reduce heat to low. Let the rice cook for 20 minutes, or until all the stock is absorbed and the rice is tender.
- Fluff the rice with a fork before serving.