Friday, December 23, 2005

Channukah recipes

Celebrated jewish cook Joan Nathan's Channukah recipes for:

RED SNAPPER STUFFED WITH BRAISED FENNEL, LEEKS, ONIONS AND CELERY
5 tbsp. olive oil, divided use
1 fennel bulb, cut in 1-inch julienne strips
2 leeks, washed well, use white and light green parts cut in 1-inch julienne strips
1 yellow onion, cut in 1-inch julienne strips
4 stalks celery, cut in 1-inch julienne strips
½ cup white wine
Sea salt
2 to 3 whole snappers, about 2 ¾ lbs. each, gutted, but left whole
2 tbsp. lemon juice
A few grindings of black pepper
1 tsp. za'atar (see note)
1 tsp. ground sumac
1 diced preserved lemon (see note)
Heat 2 tablespoons oil in a medium frying pan over medium heat and saute fennel, leek, onion and celery strips until soft. Add wine, bring to a boil and reduce liquid for a minute or two. Add sea salt to taste.
Stuff snappers with sauteed vegetables and wrap each fish in jute or other twine. Place them side by side in a 9-by-12 inch baking pan and sprinkle with the remaining olive oil, lemon juice, ground pepper, za'atar and sumac, and toss the preserved lemon on top. Bake in preheated 425-degree oven about 25 minutes, or until cooked through. Remove jute or twine and transfer fish to a large platter for serving. Serves 6 to 8.
Note: Za'atar, a Middle Eastern spice combination of wild oregano or thyme, sesame seeds, salt and/or sumac, is available at many supermarkets and all Middle East grocery stores. A lemon can be substituted for preserved lemon.


ITALIAN FRIED ARTICHOKES
Juice of 1 lemon
2 bay leaves
1 tsp. sea salt, or to taste

Handful of peppercorns
3 large artichokes, about 1 lb. each
Grapeseed or canola oil for deep frying
Bring 3 quarts water to a boil in a large pot with lemon juice, bay leaves, a teaspoon or so of sea salt and peppercorns. Drop in the artichokes. If necessary, add more water to just cover them. Cook until they are tender but still a little firm to the touch when pierced with a fork at the stem end, about 15 minutes. Remove artichokes from heat with cooking tongs and let them cool slightly.
Remove outer leaves from artichokes, cut off ¼ inch from stem and tip ends, then cut each heart vertically into 4 pieces. Scoop out and discard the choke and the feathery fibers embedded in the center and refrigerate the pieces.
Fill a wok or deep pan with about 3 inches of oil and heat to sizzling. Deep-fry 2 to 3 artichoke pieces at a time for a few minutes. They will puff up as they cook. Serve hot, sprinkled with additional sea salt. Serves 4 to 6 as a side dish.


APPLE-APRICOT CROSTATA
3 Granny Smith or other good cooking apples (about 1 ½ lbs.)
½ cup sugar
1 cup (2 sticks) unsalted butter
2 large egg yolks
1 ½ cups unbleached all-purpose flour
Pinch of salt
½ cup apricot preserves
---
Grease a 10-inch fluted tart pan with a removable bottom.
Peel, core and slice apples into crescents about ¼- to 1/8-inch thick. You should have about 24 pieces.
Put sugar, butter, egg yolks, flour and salt in a large bowl and rub everything together with your fingers or combine ingredients in a food processor fitted with a steel blade and process in quick pulses until the dough forms a ball. Either way, do not overwork the dough.
Flouring your hands, shape ball of dough into a round and pat it into the tart pan. Working with your fingers and a cake knife or wide spatula, spread dough evenly around pan and up side. The dough should be about ½-inch thick up the side and spread evenly across the bottom of the pan. Trim and flatten edges with a knife. Starting on the outside and working toward the center, lay apple slices in an overlapping, concentric circle.
Heat apricot preserves in a saucepan over low heat until liquefied. Using a pastry brush, paint the apples and the visible crust with apricot glaze. Place tart pan on a cookie sheet and bake on center rack of preheated 425-degree oven for 15 minutes. Reduce oven to 350 degrees and continue baking until crust is deep golden brown, about 45 minutes. Bring to room temperature, unmold and put on a platter or serving dish. Makes 1 tart; serves 10 to 12.
posted by Yeshiva Orthodoxy
at 8:10 PM

3 Comments:

Blogger Another Nice Jewish Guy said...

And what about the line earlier in the article equating Chanuka with Tu B'Av, y'know when men and women, lo aleinu, met?

"The beauty of Hanukkah for Tunisian Jews is the fete des filles, or girls' festival, she told me.... ``When the synagogue was open, we girls were dressed in white (meaning they were available). Men could pick their future girlfriend and hopefully wife. They used to walk along the synagogue and just parade.''"

9:47 PM  
Anonymous Hock Nisht said...

Are we on the same page, sir???

9:59 AM  
Anonymous Anonymous said...

leeks,onions & celery should be washed well to avoid "toiloim".
Artichokes, however, are a "muchzok b'toiloim" and should be avoided according to many,if not most, poiskim.

2:00 PM  

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