SUMMER ISSUE
* YOUR SOURCE FOR ALL THINGS KOSHER *
SUMMER 2017 | ISSUE 39
Italian-Style Haloumi Cheese Kebobs pg. 30
MODERN ISRAELI FOOD
USA $6.99 / CANADA $8.50 / UK £5.00 AUSTRALIA $8.50 / SA R90 / ISRAEL 25
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| MODERN ISRAELI CUISINE | EGGPLANT CILANTRO
SUMAC
ZA'ATAR
TAHINI
HOT PEPPERS
GARLIC
MODERN Israeli Pantry
OLIVE OIL
FRESH LEMON
FRESH FISH SUMMER 2017
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| MODERN ISRAELI CUISINE |
Summer Raw Sea Bass Salad Servings: 4 Prep time: 20 minutes Cook time: 10 minutes Total time: 30 minutes ½ cup extra virgin olive oil, divided 2 cups green chickpeas or canned chickpeas 2 cups fresh fava beans 1½ cups green almonds or blanched almonds 5 shallots 1 green chili pepper 1 cup fresh cilantro 1 cup baby spinach 1 cup fresh parsley 1 cup fresh basil 24-ounces skinless and boneless black sea bass fillet 2 cups plain Greek yogurt Juice of 2 lemons 3 teaspoons salt 2 teaspoons freshly ground black pepper
1. Add ¼ cup of oil to a sauté pan over high heat. 2. Add chickpeas to the pan and cook until slightly charred. 3. Remove chickpeas from the heat and set them aside in a large mixing bowl. If using fresh chickpeas, peel them. 4. Blanch fava beans for 3 minutes. 5. Shock fava beans in an ice bath, peel, and add to mixing bowl. 6. Thinly slice green almonds, shallots, and chili peppers and add to mixing bowl. 7. Coarsely chop cilantro, spinach, parsley, and basil and add to mixing bowl. 8. Thinly slice sea bass fillet and toss into mixing bowl. 9. Season salad with remaining oil, lemon juice, salt, and pepper. 10. To serve, spread Greek yogurt on serving dish to create a base for the salad. 11. Spread the mixed salad on yogurt bed. 16
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FRESH & FROZEN IS BEST
When it comes to raw fish, it is best to eat fish that was frozen when fresh, as that is what kills potential parasites that simple refrigeration would not accomplish. The FDA has established specific guidelines for raw fish consumption and freezing it first is one of them. Make sure to purchase fish from a trusted fishmonger who will be open and honest about the fish history and conditions.
Classic Israeli kebobs consist of kufta (ground meat), lamb, or chicken, very lightly seasoned with cumin, paprika, and other seasonings. I decided to amp up the classic kebob by utilizing Middle Eastern classics, like preserved lemon, cumin, and hot pepper paste, and fusing them with American classics, like honey mustard, to create the best kebobs you’re likely to make. By Shifra Klein
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(updated) PRESERVED LEMON HONEY MUSTARD CHICKEN KEBOBS Serves: 8 Prep time: 5 minutes Cook time: 16 minutes 2 pounds boneless skinless chicken thighs, cut into two inch pieces 2 tablespoons Dijon mustard ⅓ cup preserved lemon (pg. 36) 1 tablespoon honey ¼ cup fresh basil ¼ cup fresh mint ⅓ cup lemon juice ¼ cup extra virgin olive oil
1. Combine chicken, mustard, preserved lemon, honey, basil, mint, lemon juice, and oil in a resealable container or bag. Marinate 1 to 24 hours. 2. Cook on hot grill for 8 minutes per side. ALTERNATIVE TO GRILLING Preheat oven to 450°F. Cook uncovered for 10 minutes per side. Turn oven to broil and broil for 2 additional minutes per side. VEGETABLE KEBOBS This marinade works wonderfully with sturdy vegetables like eggplant, mushrooms, and peppers. Skewer vegetables together with chicken or make vegetable kebobs as a side dish for a barbecue or roasted fish dinner. Marinate vegetables of choice (Japanese eggplant, large cherry tomatoes, baby peppers or zucchini chunks) for 1-12 hours. Skewer vegetables on kebab sticks or place directly on the grill. Grill on medium-high heat for 5 minutes per side. SUMMER 2017
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| JAMIE'S GRILLED PRODUCE |
GrIlLeD VeGeTaBlE PlAtTeR Everyone looks forward to summer grilling. Dinners are a snap and all the mess stays outside. There is nothing more gorgeous than a big, colorful platter of grilled vegetables to accompany burgers, chicken, steak or as a first course. Kids are tempted by the beautiful colors and everyone loves the big, bold flavors. The secret to making vegetables even more special is to marinate them. I build my marinades right in a reusable storage bag (easy and less messy) and then transfer the vegetables right to the grill. Rainy day ruining your grilling plans? No problem! Transfer marinated vegetables to a parchment lined baking sheet and roast the veggies in a 400°F oven. MARINADE 6 cloves garlic, smashed 6 scallions, sliced Zest and juice of 1 lemon ½ cup extra virgin olive oil 2 tablespoons za’atar 2 tablespoons tahini 1 tablespoon honey Dash of hot sauce 1 teaspoon kosher salt ½ teaspoon freshly cracked black pepper
1. Open a 1 gallon (or larger) reusable storage bag and fold the top over to create a cuff (this keeps the outside of the bag clean). 2. Mix garlic, scallions, lemon zest and juice, oil, za’atar, tahini, honey, hot sauce, salt and pepper. FOR THE VEGETABLES These are some of my favorite summer grilled vegetables. Use whatever looks good to you. 6 medium colorful carrots, cut in half lengthwise 3 zucchini, cut into long wedges 3 portobello mushrooms, stemmed and gills scraped out 3 medium tomatoes, cut in half Kosher salt Freshly cracked black pepper
1. Marinate vegetables (recipe above) for 1-2 hours in the refrigerator. 2. Preheat grill to medium heat, or preheat oven to 375F. 3. Transfer vegetables to heated grill. Season with salt and pepper and grill, turning only once, until tender and caramelized on both sides. Arrange on platter.
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| JAMIE'S GRILLED PRODUCE |
GrIlLeD WeDgE SaLaD WWW.OK.ORG
Use greenhouse grown lettuce with a reputable hechsher to ensure there are no bugs.
Grilling lettuces give them sweet and smoky-char avor. Quick and easy to do, I love to grill the lettuce right at the end of cooking my kid’s favorite chicken. Then I pile the lettuce on a platter and garnish with grilled lemons, avocados and skewers of grape tomatoes. Everyone gets their own lettuce, avocado and charred lemon. YUM! Serves: 6 Extra virgin olive oil Kosher salt Freshly cracked black pepper 3 heads baby romaine, cut in half lengthwise and washed carefully 3 heads baby iceberg lettuce, cut in half and washed carefully 3 avocados, cut in half and pit removed 3 lemons, cut in half 1 pint grape tomatoes, threaded onto 6 skewers
1. Preheat grill or grill pan to medium-high. 2. Drizzle each lettuce half, avocado half and lemon half with oil. Season lettuces, avocados and tomatoes with salt and pepper. 3. Grill, turning occasionally, until lightly charred and slightly wilted. Lemons will be dark on cut side and avocados will have dark grill marks on cut side. Tomatoes will be slightly blistered. 4. Pile everything on a platter and drizzle with oil.
COOKBOOK PERSONALITY
If you like Jamie's producecentered recipes, you would love The Vegetable Butcher. The revolutionary vegetable-forward cookbook highlights how much you can do and everything you ever wanted to know about seemingly humble vegetables.
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| IN SEASON |
CHERRY PRESERVES OPTIONS:
1. CHEESE PLATTER. The ultimate sweet and savory balance to soft, tangy cheeses like blue and goat. Serve with apples, fresh greens and crackers. 2. GRILLED LAMB CHOPS. Simply season lamb with salt, pepper, olive oil and rosemary. Grill for six minutes per side. serve with cherry preserves. 3. APPLE CRISP. Add a cup to your favorite apple crisp or apple pie filling. 4. Yogurt parfait. Fill jar with vanilla yogurt, granola and cherry preserves. 5. Chopped liver. Caramelize 1 onion, blend with 2 cups broiled liver, 1 hard boiled egg, salt and pepper until very smooth. Serve with cherry preserves and favorite crackers.
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| IN SEASON |
SOUR CHERRY PRESERVES AND TURNIP SALAD I am a Midwest gal and we are home to cherry pit spitting contests (!) and other market hijinks. Cherries are one of my favorite items and they pair well with savory root veggies. Here I paired them with turnips. Feel free to add carrots, beets or kohlrabi. Servings: 4 Prep time: 5 minutes Cook time: 4 minutes Total time: 9 minutes SOUR CHERRY PRESERVES 1 pound sour cherries, pitted 1 cup plus 1 tablespoon sugar Juice of ½ lemon Ÿ ounce powdered pectin 4 ounces fresh basil, chopped
1. In a small saucepan, bring cherries, 1 cup sugar, and lemon juice to a boil. Boil for 3 minutes.
2. Add pectin and remaining 1 tablespoon sugar and boil for for 1 minute. Set aside to cool. 3. Decant cooled preserves into clean jars and place in the refrigerator for up to 2 months. TURNIP SALAD 4 ounces arugula 1 cup thinly sliced baby turnips 1 cup thinly sliced radishes (any and all varieties) 1 cup thinly sliced apricots 1 sweet onion, thinly sliced Extra virgin olive oil Kosher salt Freshly ground black pepper Garnish: Sour Cherry Preserves, feta cheese
1. Arrange arugula, turnips, radishes, apricots, and onion slices on plates. 2. Drizzle with oil, salt, and pepper. Garnish with preserves and feta cheese.
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| KIDS IN KITCHENS |
Lettuce
FAMILY FUN:
Ketchup
Cooking with kids can be fun but messy. Use an ice cream scoop to form patties for less mess and even more fun!
Ground beef
Pita Burgers 66
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| KIDS IN KITCHENS |
Mini pitas
D Israeli Pita Burgers
Kids love everything bite-sized. These mini pitas are great for dinner or lunch. But forming the burgers is where the fun is at. Have kids put some gloves on, squish the spices into the meat, and form the patties to pan sear or grill. The best thing about these is that they are quick to make, and they form a complete meal. P.S. For an adult version, try the kufta turkey kebob recipe on pg. 26. Form into burger shapes and serve with tahini. Serves: 4 Prep time: 10 minutes Cook Time: 12-15 minutes Total time: 25 minutes 1 pound ground beef ¼ cup ultimate Israeli spice rub (pg. 32) 4 tablespoons olive oil, divided 8 mini pitas 2 cups sliced cucumbers and tomatoes Fresh herbs, tahini, ketchup, hot sauce and pickles for garnish
Parsley
1. In a medium mixing bowl, combine ground meat, spice rub and 2 tablespoons olive oil until well mixed.
Tahini
Tomato
2. Line a baking tray with parchment paper and form ⅓ cup patties. 3. Heat a frying pan on mediumhigh heat and place patties in pan, making sure not to overcrowd pan. 4. Cook for about five minutes, until a nice crust forms, and then flip. 5. Cook another 3-5 minutes until patties are just cooked through. 6. Remove from heat and place in mini-pitas. 7. Top with vegetables, fresh parsley and drizzle with tahini, or ketchup and some of your favorite hot sauce. SUMMER 2017
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TASTE TESTERS' FEEDBACK:
I loved the fresh, clean flavors of this dish. Adding vegetables to poached salmon was a brilliant idea and something I never thought to do before trying this recipe.
Poached Fish with Summer Vegetable Nage Take advantage of two of summer’s most amazing and delicious bounties — fresh wild salmon (or halibut) and summer produce. A nage (pronounce nAH-j) only sounds fancy. It is a poaching liquid made from vegetables, gently cooking and lending their delicious juices, with herbs, fish, white wine, and a bit of either butter or good extra virgin olive oil. The whole dish flavors itself and becomes a glorious summer one-pot wonder. Easy to put together and make the day before, a nage is perfect for a
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hot summer Shabbat. Cool and delectable, a summer nage will become your go to hot weather dish. Serve the nage chilled or at room temperature. Servings: 4 Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes Extra virgin olive oil 2 shallots, sliced 1 leek (green part only), thinly sliced and thoroughly rinsed 2 carrots (colorful carrots are great here), sliced 1 fennel bulb, sliced 1 pint grape tomatoes (colorful works here), sliced in half 2 medium zucchini, sliced 2 garlic cloves, sliced
JOYofKOSHER.com | SUMMER 2017
2 -inch piece of ginger, smashed Several thyme, tarragon, basil and/ or dill sprigs (I love to mix these, the key here is to use fresh) 1 cup dry white wine 2 cups water 4 (6-ounce) salmon (or halibut) fillets, skinned Kosher salt Freshly ground black pepper Garnish: fresh chopped fresh herbs, drizzle of oil
1. Preheat oven to 300°F. 2. Heat a large Dutch oven, generously coated with oil, over medium heat. Sweat shallots, leek, carrot, and fennel, stirring occasionally until the vegetables have softened, about 20 minutes.
3. Add tomatoes, zucchini, garlic, ginger, herbs, wine, and water and bring to a simmer. Turn off heat and add salmon to the pan, gently pushing the salmon into the vegetables. 4. Put Dutch oven into the preheated oven and roast at 300°F, uncovered, for about 10 minutes. 5. Cool the dish before gently transferring salmon to a serving platter. Spoon vegetables around onto serving platter with some of the poaching liquid. Discard ginger. 6. Garnish with fresh chopped herbs and a good glug of oil.