Spanish and Italian-Inspired Shabbat Dinner

Holidays Italian Passover Pesach Spanish Veal14 April 200711 August 2017 Baroness Tapuzina

Since I was too ill to cook the last night of Pesach, I made the meal for Shabbat. Luckily, I still had some matza for my dessert.

Dinner this evening was:

Carn Estofada amb Prunes i Patates (Catalan-Style Veal Stew with Prunes and Potatoes)

I used osso bucco instead of the recommended veal shoulder. As the dish was simmering away, my husband sneaked a taste of the sauce and moaned blissfully, “this dish should be in a museum.” Need I say more? This dish is outstanding. The flavors of chocolate, prunes, chili, cinnamon and orange zest marry into an amazingly complex sauce that just bursts on the palate. The crispy potatoes add the perfect texture to the dish. This is a very rich dish that should be served with a dry and assertive red wine, such as the one we had. In the absence of the Rioja, we drank, a good Cabernet Franc or Shiraz would do pretty well.

For dessert, I made a family recipe that I have never made for my husband. They are matza fritters and they are made in several different countries. The Dutch call them Gremshelish, the Italians call them Pizzarelle Con Giulebbe. My recipe is combination of the Italian version and the version my grandmother used to make from leftover Matza Shalet batter. She served it with a lemon custard. This custard is dairy, so if you keep more than one hour between eating meat and dairy, you can serve this with a non-dairy lemon sauce of your choice.

This was a big hit with my husband. The custard is very light and creamy and the fritters are also light, but should not be served with a rich meal like we had for Shabbat dinner. You should make a double or triple recipe of the custard for all of the fritters.

Pizzarelle Con Crema di Limone

(Matzah Fritters with Lemon Custard)

Ingredients

For the fritters:

5 matzahs broken into small pieces
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon grated lemon rind
1/4 teaspoon vanilla
Pinch of salt
1/4 cup raisins
1/4 cup slivered almonds or pine nuts
3 egg yolks lightly beaten
2 egg whites
Vegetable oil for deep frying

For the lemon cream:

1/4 cup sugar
2 large egg yolks
1 cup single cream half and half
2 tablespoons grated lemon peel
1-1/2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract

Instructions

For the batter:

Place the matza pieces in a bowl of cold water and soak until soft but not falling apart, one to two minutes. Drain in a colander and squeeze out any excess water.
In a large bowl, mix together the matza pieces, sugar, cinnamon, lemon rind, vanilla, salt, raisins, pine nuts and egg yolks.
In a separate bowl, beat the egg whites until stiff but not dry. Gently fold the beaten egg whites into the matza mixture.
In a large, heavy pot, on medium-high, heat at least 2 inches of oil. Drop heaping tablespoons of the matza as necessary, until they are a deep brown on all sides. Remove with a slotted spoon and drain on paper towels.
Serve warm or at room temperature, accompanied by the lemon custard.

For the lemon cream:

Whisk sugar and egg yolks in medium bowl to blend. Bring cream and lemon peel to simmer in heavy medium saucepan. Slowly whisk the cream mixture into the yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

Sur le Pont D’Avignon

France Travel11 April 200726 December 2011 Baroness Tapuzina

Sur le pont d’Avignon
On y danse, on y danse
Sur le pont d’Avignon
On y danse tous en rond

On the bridge of Avignon
We all dance there, we all dance there
On the bridge of Avignon
We all dance there in a ring

My last installment on our trip to Provence is in Avignon, the seat of the Catholic papacy from 1309 – 1377 . Avignon is a beautiful walled city on the Rhône river.

It has tree lined boulevards and very interesting architecture.

It is also famous for the Le Pont St Benezet which originally spanned the Rhône River between Avignon and Villeneuve-lès-Avignon on the left bank. It was built between 1171 and 1185, but it suffered frequent collapses during floods and had to be reconstructed several times. The bridge was partially destroyed by a great flood in 1668. Now only four of the initial 22 arches remain intact today.

We did not stay in a fancy hotel in Avignon. I used my Holiday Inn points and we stayed two nights at a Holiday Inn Express outside of the old city. It was brand new. There is safe underground parking near the Le Palais des Papes and we parked there and explored the old city.

Our first day in Avignon, we went straight to the tourism office and got a map of the city. Then, we headed straight for the Le Palais des Papes, which is about a 2 hour self-guided tour. We bought a combination ticket that included Le Pont St Benezet. Both of these monuments have been declared a UNESCO World Heritage Site.

The first documented Jewish community in Avignon existed in the 12th century. The first Jewish quarter, or carrière, faced the pope’s palace. By the early 13th century, the carrière was where the present-day synagogue stands. This tiny area, barely 100 square yards, was home to over 1,000 people. There were many restrictions on Jewish life within the carrière. Walls surrounded it and three gates restricted Jewish activity. The Roman Catholic Church collected tolls, and selling kosher meat outside the quarter was forbidden. We saw the outside of the synagogue at night and were unable to take a good photograph, but it looks similar in style to the synagogue in Carpentras (shown in the picture above).

We had a lovely dinner at Basilic Citron, 4 Place de la Principale . It has a wonderful space for romantic outdoor dining in the courtyard and the decor inside the restaurant is also very romantic. There were strolling musicians to entertain us throughout the meal.

A three course dinner for two with a bottle of wine was 90 euro. This was the most expensive meal of our entire trip. The food was delicious: we loved the entire meal, but we both really loved the tuna. We definitely recommend this restaurant.

Our first courses were:

Thon brulee aux epices, reduction de vinaigre balsamique aux agrumes
Fresh tuna with spices and a reduction of balsamic vinegar and citrus

Asperge vertes et blanches du pays, vinegrette a l’huile de noisette torrefies
Local green and white asparagus with a vinaigrette of roasted hazelnut oil

Second courses:

Tranche d’espadon poelee, tians de legumes, bearnaise aux pistils de safran
Sauteed swordfish steak with a vegetable tian and a saffron flavoured bearnaise sauce

Pave de caillebaud aux herbes fraiches vapeur, chartreuse d’aubergine a la tomate
Piece of cod filet steamed with fresh herbs and an aubergine timbale stuffed with tomato

Dessert courses:

Millefeuille a la pistache, marmelade de griotte acidule
Pistachio napoleon with sour morello cherry jam

Tartare de fraise du pays, sorbet cactus/citron vert
Fresh local strawberries with a cactus and lime sorbet

Plume, Cote de Luberon, white wine

After dinner we went window shopping and saw a lovely confectioners shop that made caramels and candied fruits, a Provencal speciality.

We definitely want to go back to Provence. It is a beautiful region full of history, scenery, art and architecture.

Time to Bake Bread

Bread10 April 200711 August 2017 Baroness Tapuzina

I have been under the weather since last Friday and I stayed home today. The dinner I planned to make on Sunday night (see Spanish and Italian-Inspired Shabbat Dinner) has been postponed until Friday night. Yes, I am still making the matza fritters! And, I will post the photos.

I am really not a very good patient. My colleagues accuse me of being a workaholic. Maybe they are right…. I called work three times today and checked my office email three times. My name is Baroness Tapuzina and I am a workaholic.

So, how does one cure being a workaholic? Bake some bread. Since Pesach is officially over, I decided we needed a loaf of bread, so I got my stashed away flour and put it back in the kitchen. I decided to make my quick and easy whole wheat walnut bread and my husband came in and said, “How about making it with 50% whole wheat and 50% rye?” So I did.

What I like about this recipe is that it is very versatile. You can do half whole wheat, half all purpose or rye flour or all whole wheat. I also have made it with pumpkin seeds or walnuts and raisins. Use your imagination.

Whole Wheat Walnut Bread

Servings: 1 lb (450 g) loaf

Ingredients

1 1/4 cup 300 g whole wheat flour, plus a little for dusting
1 slightly rounded teaspoon salt
1 slightly rounded teaspoon dried yeast
7 oz warm water
1 level teaspoon brown sugar
1 teaspoon walnut oil or olive oil
1/2 cup 110 g walnut pieces
1/2 cup 110 g dark or golden raisins (optional)

Instructions

Lightly grease a 12 x 10 in (30 x 25.5 cm) baking sheet or line it with a silpat liner.
Put the flour, salt and yeast together in a mixing bowl. Whisk the warm water, brown sugar and walnut oil until the sugar has dissolved. Add the liquid mixture to the flour mixture and either mix by hand or using the dough hook of your electric mixer. Mix to form a dough, adding a further tablespoon or two of water if it appears too dry. The dough should start to pull away from the sides of the bowl and yet not be so soft that it clings to your hands and sticks to the work surface.
Either stop the machine and knead for approximately 5 minutes by hand or until elastic or knead in your electric mixer. If possible, avoid using any additional flour because, as you knead, the dough will become more elastic and less sticky.
Press the dough out into a rough 12 inch (30 cm) square, and sprinkle the dried fruit and nuts over the surface. Roll up the dough, like a jelly roll and then knead briefly again to distribute the fruit and nuts evenly. Shape the dough into an oblong or round and place on the baking sheet and cover with a piece of oiled cellophane.
Let rise in a warm place for about 1-1/4 hours or until the dough has almost doubled in size. Put two or three slash marks in the dough or mark with an X.
Preheat the oven to 400°F (200°C) and bake for approximately 35 minutes.

St. Paul de Vence – Something to Wet Your Whistle

France Travel9 April 200728 March 2011 Baroness Tapuzina

St. Paul de Vence is a very picturesque town which is famous for its beauty and also is the final resting place of Auguste Escoffier and Marc Chagall. It has narrow winding streets with small squares tucked in between. This is definitely a village for romance, whether you want to propose to someone, go on a honeymoon or just spend a romantic vacation with the one you love. I would recommend staying at Le St. Paul. Everyone wants to be at the Colombe d’Or because of its amazing collection of paintings and sculptures and because every movie star known to man has stayed there. The hotel is therefore always crowded with curious tourists. The Le St. Paul hotel is tucked away in the middle of the village, is beautiful and tranquil, and has an amazing view of the valley below.

A number of painters, founders of the 20^th-century schools, flocked to Saint-Paul: Matisse, Soutine, Chagall, Renoir, Signac, Modigliani, Dufy… not to mention writers including Gide, Giono, Cocteau and Prévert.

In July 1964, the Fondation Maeght was inaugurated by André Malraux. It was the joint creation of Aimé and Marguerite Maeght and artists including Giacometti, Chagall, Miró and Calder. The museum and grounds are beautiful. If you like modern art, then it is a must-see.

There are a number of art galleries and other specialty shops. One that caught our eye was a shop that sold various liqueurs and olive oil.

The name of the shop is Les Trois Etoiles de St. Paul and it is owned by a lovely man named Horst.

Horst has a very interesting selection of liqueurs, such as honey, plum, peach, limoncello cream, strawberry, blackberry and pear, as well as several types of balsamico and local olive oil. He certainly believes in letting potential buyers try out his wares; we must have had about eight tastings before we chose a plum liqueur and lemoncello cream to take home as part of our swag.

The House that Escoffier Built

France Ice Creams/Sorbets Travel7 April 200711 August 2017 Baroness Tapuzina

I tend to do a lot of research when planning a trip. I always buy a guidebook and look for interesting places to visit on the internet. I spent weeks collecting information for our trip to Provence, including printing out maps on the Michelin website. It was quite helpful and we used those maps for our various day trips that we made.

One of those places that I insisted on visiting was the village of Villeneuve-Loubet, because it is the childhood home of Auguste Escoffier and his birth home contains the Musee de l’Art Culinaire, or Museum of Culinary Art.

This museum is dedicated to Auguste Escoffier, “King of Chefs and Chef to Kings”, the creator of the famous Peach Melba, strawberries Romanoff and who, according to his obituary in a British newspaper, “put frogs’ legs on the West End menu.”

The museum has eight rooms that display souvenirs, objects, sugar sculptures and utensils from his time, a collection of menus and a number of photographs and articles.

One of the museum’s eight exhibit rooms features the fireplace and spit used by the Escoffier family.

A photograph of the Australian opera star Nellie Melba is signed “A Monsieur Escoffier avec mes remerciements pour la creation Peche Melba,” (To Monsieur Escoffier with my thanks for the creation of Peach Melba) and dated 1914.

The museum has menus from his days at the Carlton and at London’s Savoy Hotel, as well as menus for the coronation dinner honoring King George V.

I recommend stopping and seeing this interesting museum and walking around the beautiful village.

I know I should show you a picture of the Peach Melba or Strawberries Romanoff I made, but I haven’t made either one. However, in keeping with the ice cream that you serve with the peach melba, I thought I would give you a recipe for a luscious coffee ice cream with a warm ganache sauce.

Coffee Ice Cream with Warm Chocolate Ganache

Adapted recipe from Cat Cora's Kitchen: Favorite Meals for Family and Friends by Cat Cora

Ingredients

For the ganache:

1 cup finely chopped premium bittersweet chocolate
1/2 cup heavy cream

For the ice cream:

1 cup whole Italian-roast coffee beans
2 cups whole milk
1 1/4 cups sugar
2 cups heavy cream
8 large egg yolks

For the assembly:

1 cup heavy cream
1 teaspoon sugar
1 teaspoon vanilla extract
1/2 cup roasted hazelnuts roughly chopped

Instructions

Ganache

Place the chopped chocolate in a bowl. Heat the cream over medium heat until it begins to bubble. Remove from the heat and pour over the chocolate. Whisk the mixture until the chocolate has completely melted and forms into a thick sauce. Use immediately or keep warm over a hot water bath on very low heat until ready to use.

Ice cream

Crush the beans into coarse pieces by placing them in a ziploc bag and smashing them with a rolling pin. Add the crushed beans, the milk, 1/2 cup sugar, and 1 cup cream into a saucepan . Place the saucepan over medium heat and slowly bring the milk mixture to a simmer, stirring to dissolve the sugar. Remove from heat as soon as bubbles break the surface. Steep the coffee beans in the milk mixture for at least 1 hour. Strain the mixture and set aside. Discard the coffee beans.
Have ready a large bowl filled with ice water. Whisk the egg yolks with the remaining 3/4 cup sugar until the mixture becomes pale yellow and forms a ribbon.
Reheat the coffee-flavored milk mixture, bringing it to a simmer. Immediately remove it from the heat, and with the mixer on low speed, slowly add 1/2 cup of the hot milk mixture into the beaten eggs and sugar. While mixing, add the remaining hot milk mixture in a slow, steady stream until incorporated. Scrape the mixture from the sides and the bottom of the bowl mix well, and pour through a sieve into another bowl. Add the remaining 1 cup cold cream and stir well to combine.
Place in the ice bath. Stir until the mixture has completely cooled. Transfer the mixture to a covered container and chill thoroughly in the refrigerator for at least 2 hours or until ready to churn.
Churn the ice cream and place in the freezer for about 1 hour.

Assembly:

Place two scoops of ice cream in a bowl and pour the hot ganache over the ice cream, top with whip cream and the chopped hazelnuts.

Provence and the Cote d’Azur

France Travel5 April 200726 December 2011 Baroness Tapuzina

My husband and I went on a lovely 12-day vacation last June to the Cote d’Azur and Provence. We stayed in a beautiful villa on Cap d’Antibes for 10 days and a hotel in Avignon for two days. We travelled to Haute de Cagne, Nice, Tourtour, Villecroze, Salernes, Flayosc, Vence, St. Paul de Vence, Villeneuve-Loubet, Grasse, Villefranche sur le Mer, Saint Jean-Cap-Ferrat, Marseille, Cassis, Avignon, Orange, Carpentras, and Aix en Provence.

We were fortunate enough to have been invited to stay at a family friend’s home in Cap d’Antibes. We had the house to ourselves.

The house was 75 meters from the sea and had a rooftop terrace which has a magnificent view of the bay. We spent several romantic evenings on the rooftop sharing a bottle of delicious Provencal rose watching the sunset over the bay.

We were in heaven. The house is decorated beautifully. I could have moved right in. If I am fortunate enough to design my own home, I am going to have a staircase just like theirs….

The three panels were made by a local artist and depict scenes from life in Provence. I would love to have some made with three scenes in Israel.

Here are a closeup of the three panels:

A cafe scene,

fishermen,

And, the game of Pétanque.

We had breakfast and dinner at the house almost every evening. We grilled sardines, sebaste, trout, red gunard and emperor bream. The fish was outstanding. We were really looking forward to having red mullet, but it cost three times what we pay here.

We did not eat out a lot because most of the restaurants were very expensive and since we had a kitchen in the villa, we took full advantage of cooking with beautiful fresh ingredients. The reason I say expensive is because 1 Euro was approximately 5.50NIS.

We drank a lot of wine while we were there and were amazed at how little they cost. We had:

Les Orfevres Vignerons, Sainte Victoire Cote du Provence 2004, Rose
Golfe de Saint Tropez Merlot, Vin de Pays du Var
Montcigale Beaucaire, Coteaux d’ Aix en Provence 2005, Rose
Chateau de Sablet Bordeaux 2005
Domaine Francois Gerbet Bourgogne 2004, Rose
Chateau Minuty Gassin, Cuvee du Bailly 2004, Rose
L’Arnaud 2005, Rose
Les Vignobles Choisis 2004, Cotes de Provence

We also ate a number of cheeses:

Le bleu des Basques
Saint Nectaire
Pyrenees Montsegur
Brie
Dry chevre, don’t remember the name

We came back with some nice goodies:

Two Provencal salt mixes, walnut oil and Basque paprika

Calissons (we also bought dark chocolate covered), olives (didn’t eat them there) and chestnut honey

Creme de Prune and Creme de Lemoncello from a lovely shop that I will tell you more about in St. Paul de Vence

Wanted to bring back more wine, but alas we have a limit.

I also bought some beautiful Provencal fabric for three cushions that I am having made as a headboard for our bed.

Next post: The man that put Villeneuve-Loubet on the map.

Chag Sameach!

France31 March 2007 Baroness Tapuzina

I hope that all of you have a joyous Passover full of peace and love.

I am going to be very busy the next couple of days preparing for the seder and will be back with more stories and photos to share with you this coming week.

Here are a couple of teaser photos for a series of upcoming posts. We are going to travel to France.

Any idea who lived here?

Shabbat – A Special Moment in Time

Bread Chicken29 March 200711 August 2017 Baroness Tapuzina

Shabbat is a special time for me because it is about light, taste and touch. Light from the Shabbat candles, taste from the special foods that you prepare for your family and touch is the laying your hands on each other when you bless one another and your children.

I grew up in a small town in Alabama and there were hardly any single Jewish men for me to go out with. I never dated Jewish men until I was in my late twenties and early thirties. And then, I moved to Israel and met my husband. The first time we celebrated Shabbat together tears welled up in my eyes because I realized that this is what I was always looking for, someone to spend Shabbat with me who understands the emotions behind this special moment in time.

My husband and I take turns preparing Shabbat dinner. We both like to experiment with different herbs, spices, fruits and sauces.

Last Friday, my husband made roasted chicken and stuffed it with oranges and sprinkled orange juice, grated orange rind, rosemary, thyme and garlic on the chicken. He then placed carrots, sweet potato slices and quartered white potatoes around the chicken and roasted it the oven.

Sometimes I stuff the chicken with rice, couscous or bulgar and add dried cherries or apricots or figs, orange quarters, fresh ginger and lemons or put pomegranate molasses on the chicken. It just depends on my mood.

I make the challah that my father taught me how to bake. He is an excellent cook and I owe most of my cooking skills to him. This is not a quick and dirty recipe, but it makes the most delicious, rich challah. It is a great bread to use for French toast.

Challah

This recipe is from The First Jewish Catalog: A Do-It-Yourself Kit. This is a cake-like challah. Great for the holidays or anytime.

Servings: 1 wedding size loaf, 2 large loaves, 3 medium loaves or 4 small loaves

Ingredients

2 c lukewarm water
3 pkg or 3 tbsp. dry yeast or 1 cube 50g fresh yeast
8 c or more unbleached flour
1-1/2 c sugar
1-1/2 tsp salt
1/2 lb 224g butter or margarine
4 beaten eggs
1 beaten egg for glaze

Instructions

Variation: add golden raisins during first kneading. Reduce sugar by 1/2 cup.
Mix water and yeast in a very large bowl. Add 3 c. flour and 1 c. sugar. Stir with a fork and let rise 30 minutes in a warm place.
Meanwhile, put the remaining flour, sugar and salt in another bowl. Add margarine or butter and cut with a knife until mixture resembles coarse meal.
At the end of 30 minutes, add 4 eggs to the yeast mixture and stir well (will decrease in volume).
Add flour/margarine mixture to the yeast mixture and knead in the bowl. If sticky, add up to 2 more cups of flour.
Knead well on floured board until smooth and elastic. Put in oiled bowl and cover with towel. Put in warm place and let rise 2 hours or until doubled.
Punch down. Knead lightly for a minute or two.
Divide into 1 to 4 parts depending on whether you want small, medium, large or wedding size loaves. Divide each part into 3 equal parts, roll into braids and braid, pinching ends. Place on an oiled or silicone-lined baking sheet(s). Cover and let rise in warm place as long as possible (3 - 5 hours).The longer you can let it rise without killing the yeast, the lighter it will be.
When the bread has finished rising, brush with the egg glaze and bake at 350F (180C) for 50-55 minutes (1 wedding size loaf), 45-50 minutes (2 large loaves), 30-45 minutes (3 medium loaves) or 30 minutes (4 small loaves).
This bread can be frozen for up to three months. Wrap in plastic wrap and heavy duty foil.

Upper Galilee – Beautiful Place, Beautiful Food, Beautiful Drink

Chicken Middle Eastern25 March 200714 January 2019 Baroness Tapuzina

The Upper Galilee is one of my favourite areas to visit in Israel. Most of our delicious fruit comes from this area: apples, pears, plums, cherries, raspberries and grapes….Ah! the grapes. It is chockful of vineyards producing some delicious wines. Yes, Israel is producing some very nice wines thanks to a number of boutique wineries (not all of them in the Galilee) that have popped up over the years. Some of my favourite wineries are Flam, Gito, La Terra Promessa, Chillag, Amphorae, Galil Mountain, Dalton, Recanati, Margalit, Castel and Carmel’s (click on Carmel Fine Wines) new line of single vineyard and private collection wines.

There are also boutique dairies producing some top class cheeses and yogurts, boutique olive oil producers and delicious honey.

I am always relaxed when I go to the North and there are a number of zimmers or cabins that you can stay at for the weekend. Most of the zimmers include a homemade Israeli breakfast with omelets, homemade jams, assorted bread, Israeli salad, olives and cheeses. I find the zimmers a perfect way to getaway for a romantic weekend. Most of them have a jacuzzi for two!

If you want luxury, then I recommend staying at Israel’s only Relais & Chateau hotel, Mitzpe Hayamim. It is a beautiful spa-hotel with a great view of the Hula valley, the Kinneret (Sea of Galilee) and even the Mediterranean to the west.

The scenery is breathtaking and it is a great place to go on long nature walks and hikes in the mountains.

The Upper Galilee always makes me think of wonderful Middle Eastern dishes. I love kubbeh, grilled meats and all the different mezzes, such as roasted cauliflower and aubergine, hummous, red pepper salad, etc.

Usually when I serve a Middle Eastern dish, I buy the salads from a very sweet Druze woman who has a restaurant in Dalyit al Karmel and comes to the a shopping mall near my house to sell her delicious salads, lamb kubbeh and baklawa. I like to buy her hoummous, cauliflower puree, red pepper hummous and her kubbeh. Shown in the two photos above. The fourth salad on the bottom right is made of courgettes.

One of my favourite dishes is Makloubeh, which means “Upside Down”. It is the Palestinian national dish and is also made in Jordan and a few other Middle Eastern countries. This dish can also be made with lamb or a mixture of chicken and lamb.

Don’t be shocked by the amounts of oil. You do not have to use that much.

If you are using kosher chicken do not add any extra salt. You get enough salt from the chicken and the salted eggplant. I would add a little more of the spices to the dish, but I like fragrant dishes.

Makloubeh

Ingredients

2 whole chickens skinned and quartered (or 8 chicken thighs)
3-1/2 cups canola oil plus 3 tablespoons
1 teaspoon fresh grated nutmeg
1 teaspoon allspice
1 teaspoon cumin powder
Salt to taste
4 saffron threads
2 cinnamon sticks
5 whole cardamom pods
3 peppercorns
5 cups water
Freshly ground black pepper
2 large heads of cauliflower separated in to florets
2 large eggplant peeled, cubed and salted; place in a colander so the water can drain
2 large onions halved through the root end, thinly sliced, core still attached
5 cups medium grain rice
1/2 teaspoon ground cardamom
1/2 teaspoon allspice
4 saffron threads
1/2 teaspoon fresh nutmeg
1/4 teaspoon ground cinnamon
Salt and freshly ground pepper
1/3 cup toasted pine nuts for garnish

Instructions

In a large saucepan, brown both sides of the chicken in 1/2 cup canola oil. Once browned, add nutmeg, allspice, cumin powder, salt, saffron, cinnamon sticks, cardamom seeds, and peppercorns.
Add approximately 5 cups of water and bring to a boil. Add freshly ground pepper. Cover and cook over low-medium heat for about 15 to 20 minutes or until the meat begins to pull away from the bone. Set the chicken and 2 cups of broth aside.
Fry the cauliflower in a large pot with 3 cups of canola oil until golden brown. Remove and let drain on paper towels. Drain the eggplant and fry as you did the cauliflower. Set both the fried cauliflower and eggplant aside. Heat 3 tablespoons of canola oil in very large pot. When the oil is hot, not smoking, add the onions and saute them for approximately 10 minutes. Place the chicken pieces on top of the onions and cook together for a few minutes then cover and let sit for 10 minutes.
Meanwhile, rinse the rice about 5 or 6 times until the water runs clear. Put the rice in a bowl, add the spices and mix well.
Place the fried eggplant and cauliflower on top of the chicken and then put the rice on top of the vegetables. Add the 2 cups of reserved chicken broth (make sure the whole spices are not in the broth) and water to just barely cover the rice. Bring to a boil, then lower to a simmer and cover. When the water has been absorbed, the dish is done, approximately 25 minutes.
Remove the pot from the heat and let rest for about 10 to 15 minutes. Place a large serving plate on top of the dish and flip the pot and plate over. Carefully lift the pot off the plate and sprinkle with toasted pine nuts.

Jewish Penicillin for Pesach

Chicken Pesach Soup23 March 20072 October 2018 Baroness Tapuzina

I love chicken soup and I may be a bit bold to say this, but I think my chicken soup is very good. I have been tweaking this recipe for about twenty years and I think I have just right. This is not a clear broth soup; it is a rich broth. My husband says, “This broth is rich enough to be a hedge fund.” Forgive me, he has a one track mind because of his startup company.

I won my husband’s heart with my soup and matza balls. I am going to be making a big pot for the seder next week. I always make the soup a day ahead so that the flavours will have time to develop.

I have to tell you that you should be very honoured that I am parting with my soup and family matza ball recipe :-). I hope you will make them with as much love as I do.

Chag Sameach everyone! Next Year in Jerusalem!

Baroness Tapuzina's Chicken Soup

Ingredients

1 1-1/2kg or #3 or 3lb chicken
1-1/2 kg 3lb chicken wings or two turkey wings
1 large turkey neck cut into pieces
4 soup beef bones with meat on the bone optional
2 large yellow onions peeled and cut in quarters
2 large leeks cut into 1/2 inch (1cm) pieces
4 medium carrots cut in to 1-inch (2.5cm) pieces
1/2 head of whole garlic gloves peeled
2 sprigs of fresh thyme rosemary and parsley
6 juniper berries
20 mixed peppercorns
Salt to taste
Olive oil

Instructions

Put a generous amount of olive oil in a large soup pot and heat on medium-high heat. When the oil is hot, add the onion, leeks and garlic and sweat until softened. Add the carrots, juniper berries, peppercorns and fresh herbs. Then add the chicken wings, turkey necks and soup bones, and brown lightly, stirring constantly and being careful not to burn the onion, leeks and garlic. Finally, add the chicken and pour enough water to cover all the ingredients. Bring to a rolling boil and reduce the heat to a simmer, cooking for approximately 2-3 hours.
Remove the chicken, chicken wings, turkey neck and soup bones to a bowl. When cool enough to touch, pull the meat from the bones and discard the skin, bones, etc. Put in a container or ziploc bag and put in the refrigerator until ready to use.
Put the soup in the refrigerator overnight. The next day, skim off the fat, if desired, and reheat the soup, add the chicken and turkey meat back to the soup. How much is up to you and bring to a rolling boil to cook the matza balls (see below).

I always make the matza balls ahead of time and freeze them. Since my matza balls are a little different from most, I thought I would give you a step-by-step instruction in case you would like to try to make them.

Mama K's World Famous Matza Balls

This recipe has been handed down from generation to generation in my family. It is Westphalian and Alsatian. If you are afraid of using chicken fat, try half chicken fat and half olive oil.

Servings: 45 matza balls

Ingredients

14 matzos
2 medium white onions chopped coarsely
3/4 cup melted chicken fat and/or goose fat
1/4 teaspoon pepper
1/2 cup fresh parsley chopped
2 teaspoons salt you made want to add more
2 teaspoons ground nutmeg
7 eggs lightly beaten with a fork
1/8 cup matza meal
Additional matza meal for rolling

Instructions

Break the matzas into chunks and put into a colander placed in sink. Run water over the colander until the matza is moist, but not water logged. Let the water drain and let stand for one to two minutes. (Can be put into plastic bag and kept overnight in the refrigerator.)
Brown the onions in melted fat in large heavy frying pan over medium heat until "real brown".
Add the matzas and stir gently frequently. Most of the moisture has to evaporate. If mixture sticks to bottom, put lid on the pan for a few minutes to soften. Add the salt, pepper, parsley and nutmeg.
Cool until no more steam comes off the mixture because it must be cool enough so the eggs won't cook.
Add the eggs and gently stir in the matza meal.
Test the first matza ball by placing it in boiling water. Test that it maintains it shape and taste to check if more salt, pepper and nutmeg should be added.
Place a thick layer of matza meal on foil-lined cookie sheet. Use spoons or scoop to make balls, rolling very carefully into the size of a large walnut, using as little pressure as possible. Place on cookie sheet and roll in meal. If you prefer, wet your hands and roll in palm, but this requires scraping off hands and re-wetting frequently. Discard the excess matza meal. Leave on the cookie sheet in the refrigerator, covered with wax paper, or freeze on the sheet before packing in bags for freezer. They can be kept in the freezer for 3 months.
Bring chicken soup to a boil and add Matzo Balls (after they have been brought to room temperature) a few at a time. When they rise to the top, put the lid on the soup for 5 minutes. Serve and say AAHHHH loudly with each bite.