Mishmish Kind of Day

Chicken Custard French Moroccan Shavuot30 May 200913 January 2019 Baroness Tapuzina

The Hebrew word for apricot is mishmish. I think it is such a cute word and makes such a nice endearment. Okay, I know it sounds a bit silly, but I do love apricots and it is the beginning of the season here. I decided not to make a cheesecake this year for Shavout and made a apricot flognarde instead. I also carried the apricot theme for Shabbat and made a spicy apricot chicken tagine with chili, ginger, and rosemary. Dried sour apricots are the key to this tagine, so try to find them at your local store. They are called “California” dried apricots in the States.

Although I didn’t make a cheesecake for home, my company held a Shavuot cooking contest this past Wednesday, and I won second prize for my Lemon Cheesecake with Lemon Confit. I was really chuffed over it. They had separate categories for savory and sweet dishes, and four people from my team, including myself, won first and second place in both categories. There are some real gourmets in my group.

I would like to thank everyone for the wishes of good health. Mr BT is on the mend and I am back to my old self.

I do not have a copy of the cookbook from which this recipe comes, but after making this delicious tagine I am tempted to order it. It has a nice balance of flavours and the addition of fresh basil at the end is an excellent foil to the sour apricots. I will definitely make this again.

Spicy Chicken Tagine with Apricots, Rosemary, and Ginger

Adapted from Tagine: Spicy Stews from Morocco by Ghillie Basan

Ingredients

3 tablespoons olive oil
1 onion finely chopped
3 sprigs rosemary 1 finely chopped, the other 2 cut in half
3 tablespoons fresh ginger peeled and finely chopped
2 red chilies seeded and finely chopped
2 cinnamon sticks
3 kg whole chicken cut into 4 pieces
3/4 cup dried sour apricots
2 tablespoons honey
1 14 ounce can plum tomatoes or whole tomatoes, with their juice
Sea salt
Fresh ground black pepper
4 tablespoons fresh basil shredded

Instructions

Heat olive oil in a tagine or heavy-based casserole dish. Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften. Stir in halved rosemary sprigs and the cinnamon sticks. Add chicken and brown on both sides.
Toss in the apricots and honey. Stir in plum tomatoes with their juice. Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots. Bring liquid to a boil, then reduce heat to low. Cover with a lid and cook gently for 35 - 40 minutes.
Season to taste with salt and pepper. Sprinkle shredded basil over chicken. Serve immediately.

There was some lovely white asparagus for sale at the supermarket and I thought this would be an excellent addition to our dinner for Shavuot. I forgot to take a picture of the main course, which was trout stuffed with fresh sage, thyme and za’atar from our garden. I also added slices of young fragrant garlic and lemon slices. And to close the dinner, I made an apricot and thyme flognarde based on the lovely Limousin cherry clafoutis recipe from Paula Wolfert. Fresh thyme goes well with fresh apricots and lemon thyme would have even been better.

Apricot and Thyme Flognarde

Adapted recipe from The Cooking of Southwest France : Recipes from France's Magnificent Rustic Cuisine by Paula Wolfert

Ingredients

10 medium apricots cut in half
1/2 cup granulated sugar
1/2 cup flour plus more for dusting
Pinch of salt
3 large eggs lightly beaten
1 cup milk
1 cup half and half
2 teaspoons fresh thyme chopped
50 g 4 tablespoons unsalted butter, softened, plus more for the dish
2 tablespoons Cognac or brandy
1/2 teaspoon pure vanilla extract

Instructions

In a bowl, toss the halved apricots with all of the sugar except for 1 tablespoon and set aside.
Meanwhile, in another bowl, whisk the 1/2 cup flour and salt. Whisk in the eggs. In a small saucepan, heat 1/2 cup of the milk with 3 tablespoons of the butter until the butter melts. Whisk the warm milk into the flour mixture just until smooth. Whisk in the remaining milk and cream. Add the thyme, Cognac and vanilla, cover and let rest at room temperature for at least 1 hour.
Preheat the oven to 220C (425F). Butter a 22 cm (9 1/2-inch) deep-dish pie plate or a well-seasoned iron skillet and dust with flour. Place the apricot halves in a single layer in the pie plate, adding any sugar from the bowl to apricots. Whisk the batter again and pour it over the apricots.
Bake the flognarde just above the center of the oven for 20 minutes, or until the top is just set and golden. Top with the remaining 1 tablespoon of granulated sugar and 1 tablespoon of butter. Bake for an additional 20 minutes, or until a knife inserted in the center comes out clean. Transfer to a rack to cool. Cut into wedges, and serve.

Curry Roasted Chicken

Chicken29 April 200911 August 2017 Baroness Tapuzina

Since my surgery, I have been trying to get back in the kitchen, but I have been working long days at work and so I haven’t had a lot of energy to cook. Most of our meals have not been special enough to blog about. Last Shabbat, I decided it was time to cook again. There was a whole chicken staring at me in the freezer and I knew that I wanted to try something new. I had a hankering for curry, so what better than curry roasted chicken. You can be very flexible with this recipe by using a curry and other spices of your choice. This chicken is even better the next day. You could easily make this dish the night before and pop it in the oven the next day.

Curry Roasted Chicken

Ingredients

1 roasting chicken about 2kg 4lb
1 teaspoon cumin seeds
1/2 teaspoon nigella seeds
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
4 green cardamom pods
1 tablespoon medium madras curry powder
1 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1 head garlic cloves separated and unpeeled plus 6 cloves, peeled
2 tablespoons finely grated ginger
2 tablespoons olive oil
2 shallots unpeeled and quartered
3 sticks cinnamon
1 cup chicken broth

Instructions

Preheat oven to 230C (450F). Pat chicken dry with paper towels. Place on a rack in a small roasting pan or baking dish. Set aside.
In a small frying pan over medium heat, combine cumin seeds, nigella seeds, black peppercorns, coriander seeds and cardamom pods. Swirl until lightly toasted and fragrant, 2 to 4 minutes. Remove from heat and cool slightly; grind using a mortar and pestle. (To save time, or if you don't have equipment, use pre-ground spices and toast in pan 45 seconds.) Mix with curry powder, cinnamon and red pepper flakes. Add six finely chop peeled garlic cloves and combine with ginger and olive oil in a small bowl. Rub mixture over entire chicken.
Place the unpeeled garlic, shallots and cinnamon sticks inside the chicken cavity. Tie legs with kitchen string. Roast 30 minutes before basting with 1/2 cup of the chicken broth. Roast 20 minutes more, then baste with the remaining 1/2 cup of broth. Continue cooking until the juices run clear when the chicken is pierced with a knife and meat is no longer pink, about 1 hour and 15 minutes in total. Remove from oven and let stand for a couple of minutes.

Hainanese Chicken and Rice

Chicken Chinese11 April 200911 August 2017 Baroness Tapuzina

I had some minor surgery last week and have to eat more delicate food for the next couple of weeks, so no matza for me. This will be the first time since I was about two years old that I am not eating matza during Pesach. It is a bit strange not being able to eat matza and matza ball soup, but it is all in the name of good health.

I was searching for a simple and tasty recipe I could have with my current restrictions and I came across a recipe for Singapore’s national dish, Hainanese Chicken. I never managed to have any when I was in Singapore, mainly because I was only there for two days and only saw the inside of the hotel I was staying at. To visit Singapore without eating this dish is a mortal sin. They usually serve it with a hot fiery red pepper sauce, but I had to keep it mild.

This is a delicate, yet very fragrant dish. I highly recommend it. And as a reminder, we are a kitniyot eating family.

Hainanese Chicken and Rice

Adapted from a recipe by Mark Bittman

Ingredients

For chicken:

1-1/2 to 2 kg 3 to 4 pounds whole chicken
salt
3 tablespoons of grated garlic
1 big knob of ginger grated finely
1/4 cup peanut oil or canola oil
2 cups white jasmine rice
2 tablespoons dark sesame oil
Ginger-Scallion sauce recipe to follow
Chopped fresh scallion or cilantro leaves for garnish

For garlic-scallion sauce:

1/4 cup minced or grated fresh ginger
1/2 cup chopped scallion
1 or 2 clove garlic grated
1 1/2 teaspoon salt
1/2 cup peanut oil or canola oil

Instructions

For chicken:

Trim the chicken of excess fat and cut into 4 pieces. Place about 10cm (4 inches) of water in a large pot over high heat.
Sprinkle salt on both sides of the chicken pieces and rub them with half of the garlic and ginger mixture. When the water boils, place the chicken in the pot. The water should just cover the chicken; add more water if necessary.
Bring back to the boil, cover, reduce the heat to medium, and cook for 15 minutes. Turn off the heat and let the chicken remain in the pot for 1 hour, covered. The meat should be opaque all the way through; if not, return to pot to a boil and cover again for another 5 - 10 minutes. Remove the chicken from the pot and set aside.
Put the oil in a separate pot over medium heat. When hot, add the remaining garlic and ginger, stirring occasionally, until the garlic and ginger are softened. Add the rice and stir, then add 4 cups of the chicken stock and bring to a boil. Simmer the rice on low for approximately 20 minutes. Taste and add salt, if necessary.
Cut the chicken into bite-sized pieces (optional) and rub with sesame oil.

For garlic-scallion sauce:

Mix the ginger, scallion, garlic and salt together in a heatproof bowl. Put the oil in a small saucepan or skillet over high heat until smoking. Carefully pour the hot oil over the ginger scallion mixture (Note: it will sizzle a lot). Mix well and serve or refrigerate for up to 3 days.
Drizzle on some of the ginger-scallion sauce and serve over the rice. You can also serve the stock with some scallion in a small bowl on the side.

Chag Pesach Sameach 5769

Cakes Passover8 April 200911 August 2017 Baroness Tapuzina

Mr. BT and I would like to wish you and your family a very happy Passover. I made a Portuguese Almond Torte from a recipe by David Leite. I had to make a few adjustments to it to make it kosher for Passover, such as unfortunately having to use margarine instead of butter and I used powdered sugar to “flour” the baking pan. It smells wonderful and I am sure it it will be a delicious addition to our Seder.

I am going to borrow a Passover greeting from my cousin and say:

As we gather together this Pesach, may we rejoice in the ritual that binds us as a People. May the celebration of this festive holiday remind us of memorable Seders of the past and inspire us to create new and meaningful rituals for retelling the story of the Exodus today. And, as we celebrate our own freedom from oppression, may we be moved to work toward alleviating the suffering of others.

WISHING YOU AND YOURS A SWEET, FESTIVE AND MEANINGFUL PESACH!

Mr. BT and Baroness Tapuzina

Bolo de Amêndoa - Portuguese Almond Torte

Adapted for Passover from a recipe by David Leite

Ingredients

170 g 1 1/2 sticks unsalted butter or margarine, at room temperature
Icing sugar for coating the pan
500 g 3 cups blanched slivered almonds
1 1/4 cups sugar
4 large yolks
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 large egg whites
Icing Sugar

Instructions

Position the rack in the middle of the oven and heat to 170C (350F). Grease a 10-inch springform pan with butter or margarine, line the bottom with parchment paper, and grease the paper. Coat the pan with icing sugar and tap out the excess.
Grind the almonds and 1/4 cup of the sugar in a food processor until the consistency of fine cornmeal. Make sure the almonds are as finely chopped as possible. Add the butter or margarine and pulse to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand-held mixer in a big bowl, beat 3/4 cup plus 2 tablespoons of the sugar and the yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest, salt, and cinnamon and mix until incorporated. Add the almond mixture and vanilla.
In an impeccably clean bowl, whisk the egg whites until foamy then slowly whisk in the remaining 2 tablespoons of sugar until the whites form soft, luscious peaks. Add about one third of the egg whites to the almond mixture and stir to lighten. Carefully fold in the remainder of the whites until no streaks show. Spoon the batter into the pan and smooth the top.
Bake until the cake is golden brown and begins to pull away from the sides of the pan, about 45 minutes. Transfer to a rack and let rest for 5 minutes before releasing the cake from the pan. Cool completely before serving. The middle will collapse a bit; that is as it should be. Sift icing sugar on top of cake before serving.

Pomegranate, Garlic & Ginger Lamb

Lamb30 March 200911 August 2017 Baroness Tapuzina

Even though we have had a few cold and rainy days, it is definitely looking more like spring every day. More people are hanging out at our beautiful beaches. We had some friends visiting from the States and took them on a tour of the North.

We went to Caesaria,

the Carmel Forest and saw beautiful wild flowers,

and then a late lunch at my favourite fish restaurant, Uri Buri , in Acco.

I had a whole grilled gilt head sea bream with roasted vegetables and Mr BT had Baramundi with spinach puree and feta (pictured above), served with side dish of mejaddara.

The last package of lamb necks was staring at me in the freezer, so I decided to cook it for Shabbat dinner. I found a very interesting recipe on a foodblog called Habeas Brulee. The pomegranate and ginger were a perfect addition to the lamb. I couldn’t get enough of the sauce.

Slow Cooked Lamb Neck with Pomegranate, Garlic and Ginger

Adapted from Habeas Brulee food blog

Ingredients

1 kg 2.2lbs lamb neck, bone in
Salt and freshly ground black pepper
1 tablespoon olive oil
8 large cloves of garlic finely chopped
An equal amount fresh ginger finely chopped
2 cups red wine
1 to 2 cup water
4 tablespoons pomegranate molasses
2 teaspoons cardamom
2 big pinches saffron threads
2 dried chilies
2 teaspoons honey

Instructions

Put a tablespoon of olive oil in a hot dutch oven, sprinkle salt and pepper on the lamb neck pieces and brown on both sides. Remove the lamb from the pan.
Add the ginger and garlic, and saute for a couple of minutes on low, until the garlic and ginger is slightly softened, but not yet caramelized. Add the wine, water, and the rest of the ingredients.
Cover and braise over low heat for approximately 2-3 hours on a low flame, or until tender. Serve over rice or polenta.

Passover Preparations 2009

Cakes Chicken Fruit Lamb Passover Pesach18 March 20093 October 2018 Baroness Tapuzina

Spring is in the air and that means it is time to start preparing for Passover, which begins on 8 April. I am not going to be doing a lot of preparation this year, but I have gathered a few interesting recipes for you to consider for your own meal. First, here is a link to all of my Passover recipes from the last couple of years. And, here are some interesting ones for you to try:

Italian Passover recipes from Chef Chaim Cohen and Dr. Eli Landau

Kodredo Relleno al Forno (Roast stuffed lamb with egg/lemon crust)

Slow Roasted Lamb Shoulder with Almond-Mint Pesto (Omit the cheese from the recipe)

Syrah-Braised Lamb Shoulder with Olives, Cherries and Endives

Roasted Poussins with Pomegranate Sauce and Potato Rösti

Bolo de Amêndoa (Almond Torte) from David Leite

Walnut Date Torte

Baked Apples Marsala

I will add more as I find them.

Mimi at Israeli Kitchen is having a Pre-Passover Cooking Event. Email her recipes for your favorite Passover dishes – any variety, savory or sweet – and she will cook and blog about the most interesting ones. See her blog for more details.

Purim 2009

Biscuits or Cookies Purim10 March 200914 January 2019 Baroness Tapuzina

Chag Purim Sameach everyone. This year I added two new cookies and two new hamantashen fillings for my mishloach manot (gifts of food) that I am giving to my neighbors. The hamantashen fillings I made this year are: peach lekvar, cranberry-orange and pecan-fig. The hamantashen dough recipe and other filling recipes is here.

The peach lekvar is the same recipe as the apricot lekvar, but I used dried peaches instead. The filling is deliciously peachy and the mixture of the dried figs and pecans is also a very nice filling for the hamantashen.

Pecan-Fig Filling for Hamantashen

Ingredients

2 cups dried figs
1/2 cup seedless raisins
Apple juice
1 cup toasted chopped pecans

Instructions

Place figs and raisins in large bowl with enough apple juice to cover. Refrigerate 3 hours, or overnight. Place fig mixture in a medium saucepan; bring to a boil. Reduce heat; simmer until soft, about 10 minutes. Let cool; drain, reserving syrup. Puree figs and raisins in food processor along with 1/4 cup reserved syrup. Transfer to bowl; mix in pecans. Cover with plastic wrap; refrigerate until ready to use.

I have wanted to try and make Iraqi date cookies ever since I first tried them a couple of years ago after finding them in a local greengrocer near my office . I was so happy when I found Maggie Glezer’s recipe. The recipe looks complicated, but the cookies are actually very easy to make and even easier if you can find ready-made date paste. You should be able to find a package or two at a Middle Eastern store. The ready-made filling is just pure dates without any added sugars or fillers. This filling is also used to make mamoul cookies.

These are a flaky semolina pastry filled with pure date filling. The sweetness of the dates is all that is needed for this delicious cookie. They are perfect for afternoon tea.

Ba'abe

Iraqi Date Pastries from Clemence Horesh Adapted from A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World by Maggie Glezer

Servings: 16 date pastries

Ingredients

For the dough:

3/4 teaspoon salt
1/3 cup warm water
2/3 cup semolina a.k.a. pasta flour
1-1/3 cups unbleached all-purpose flour
140 g 10 tablespoons or 2/3 cup melted butter or margarine

For the filling:

2 pkg date filling
or
1 cup pitted soft Medjool dates
1 tablespoon vegetable oil
1 egg beaten
Sesame seeds to coat

Instructions

For the dough:

Stir the salt into the water until it dissolves. Mix the semolina and the flour, then stir in the melted butter or oil until it is well distributed and the mixture clumps together. Add the water and mix; the dough will feel very soft at first and then firm up. If necessary, add a tablespoon or two more water to make a smooth, soft dough, or a tablespoon or two more flour to firm it up. Wrap the dough in a plastic bag and let it rest at room temperature for 30-60 minutes or in the refrigerator for up to 2 days.
Make the filling if you can't find packaged date filling: In a sauté pan over low heat, heat the dates just until they are warm to the touch, then turn off the heat. Using your hands, knead the dates into the oil in the pan. When the filling is smooth and cohesive, roll the filling up into 16 tablespoon-sized balls with your hands, setting the balls on a plate.
Shape and bake the ba'abe: Arrange the oven racks on the upper- and lower-third positions. Preheat the oven to 400°F. Lightly flour a work surface and have more flour available. Line two large baking sheets with parchment paper, or oil or butter them. Have ready the date balls, the beaten egg and the sesame seeds.
Roll out the dough into an 18-inch-square. Using a 3- to 4-inch-diameter glass, teacup or cookie cutter, cut out circles of the dough. Put a slightly flattened date ball in the center of each and seal the dough around the ball. Pinching each pastry by the seal, dip the smooth half first in the beaten egg, then in the sesame seeds. On your work surface, with the seeded-side up, flatten each pastry into a 2-inch disk with a rolling pin. Punch a decorative pattern into the pastry with the end of a wooden spoon or a skewer.
Arrange the ba'abe on the baking sheet, leaving room for expansion. Bake for about 20 minutes or until light brown. Cool thoroughly on a rack, then store them in a sealed container.

These oatmeal cookies take me back to when my brother (z”l), of blessed memory, used to come home from school and whip up a batch of these cookies. They filled the house with such a wonderful smell of cinnamon and love. And, it reminds me of how much I miss him.

When I first found oatmeal in the supermarket in Israel, I really had a big chuckle because Israelis, who find it difficult to transliterate foreign words into Hebrew without making funny mistakes, call it Quacker oatmeal.

Mr BT who doesn’t really have a sweet tooth, except for chocolate, really likes these cookies, especially because he can use the pretext that they are healthy.

Vanishing Oatmeal, Raisin and Walnut Cookies

From the Quaker Oatmeal Can

Servings: 3 dozen

Ingredients

225 g 1 cup (2 sticks) butter, softened
1 cup brown sugar firmly packed
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt optional
3 cups Quaker Oats Old Fashioned uncooked
1 cup raisins
1 cup walnuts chopped (optional)

Instructions

Heat oven to 170C (350F).
In large bowl beat together butter and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes for a chewy cookie or 11 to 12 minutes for a crisp cookie. Cool 1 minute on cookie sheet, remove to wire rack. Cool completely.

Perfect Dish for a Cold and Rainy Winter’s Night

Cakes Lamb7 March 200913 January 2019 Baroness Tapuzina

Israel depends on a rainy winter for its water supply for the rest of the year. We have had a serious drought here that no one is taking seriously. However, the last few weekends we have had a significant amount of much needed rain.

Rain and cold always demand hot and hearty dishes to keep us warm and cozy inside and out. There is a another sale at our local supermarket on lamb; this time the sale is on lamb neck. I don’t think lamb neck is readily available at supermarkets or butchers in most parts of the US and Canada, but you may be able to find it at a Halal butcher in larger cities with a Muslim population. If not, you could always use lamb shoulder. I don’t think you will have a problem finding it in Europe.

This lamb recipe was published in Haaretz newspaper a couple of weeks ago and is from a famous restaurant in Nazareth called Diana’s. It specializes in meat, especially lamb kebab that is chopped by hand, and seafood.

The seasoning of the lamb is more subtle than usual for middle eastern food: even though one tablespoon each of allspice, nutmeg and cinnamon appears to be a lot, this is for quite a large quantity of meat and none of the spices has a very strong taste to begin with. It is very important to let the meat cook on a very low flame for long enough to become really tender: in fact, if you can cook the meat (without adding the spinach) the day before and then cook it again for about 30 minutes (following the rest of the instructions) just before serving, it will be even better.

Lamb and Turkish Spinach Stew

Ingredients

4 pieces lamb neck with the bone weighing approximately 350g (3/4lb) each
1 tablespoon ground allspice
1 tablespoon grated nutmeg
1 tablespoon ground cinnamon
Olive oil
8 whole shallots peeled
8 whole garlic cloves peeled
5 garlic cloves crushed
1 kg 2 lbs fresh medium size spinach leaves, stems removed, rinsed well and coarsely chopped

Instructions

Mix the spices together. Lightly salt the meat and rub the spices on both sides of the lamb neck.
Heat a little olive oil in a skillet and saute the pieces of meat until they start to brown. Transfer the meat to a large pot. Saute the whole shallots and the whole garlic cloves and add to the pot with the meat. Pour in enough water to cover and bring to a boil. Cook for about an hour over a high flame.
Lower the flame and skim off the foam that has formed on top. Simmer for an additional two hours over a low flame until the meat is very tender.
Add the spinach leaves and simmer for 5-10 minutes.
Meanwhile, add olive oil to a pan and saute the crushed garlic until golden. Add the garlic to the stew, mix and adjust seasoning to taste. Serve over rice.

For dessert, I used a new carrot cake recipe that I hadn’t tried before. This cake is spicy, but not sweet at all except for the natural sweetness of the carrot, in spite of the fact that it calls for 1-1/2 cups of icing sugar. So if you like very sweet cakes, this one might not be for you.

Carrot and Walnut Cake

Ingredients

3 cups all-purpose flour
1 cup vegetable oil
1 1/2 cups icing sugar confectioner's sugar
1 cup crushed walnuts
1 cup grated carrots
1 cup milk or water
6 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom

Instructions

Preheat oven to 170C (350F). Grease and flour one large tube pan.
Sift the flour, baking soda, and baking powder together and set aside. Beat the eggs together with the spices for 5 minutes. Stir in the icing sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
Alternately add the flour mixture and the milk or water, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
Bake at 170F (350F) for 1 hour.

A Date with my Honey

Chicken21 February 200911 August 2017 Baroness Tapuzina

I use Silan, also known as date honey, as part of the yeast starter for the bread that Mr BT and I make every week. It doesn’t really impart any extra flavour to the bread, but I think it is a bit healthier than white sugar.

I was really tired of making the same chicken dishes I make all the time, so I decided to try an experiment using date honey. It has a slight taste of dates and can be spread on bread, mixed with equal parts of tahina and used as a spread, used on pancakes instead of maple syrup, etc. What I like about Silan is that it is not sickeningly sweet.

I mixed the date honey with oranges and grapefruits from the trees around the moshav. And for an extra kick, I added some chili paste and grated ginger. It made an excellent spicy barbeque sauce.

Spicy Silan, Citrus and Ginger Chicken

Ingredients

1 whole chicken cut into eighths
1/2 cup date honey
1/2 cup orange juice
1/2 cup grapefruit juice or lemon juice
1-1/2 tablespoon fresh ginger grated with a microplane
1 teaspoon chili paste
Salt and pepper to taste

Instructions

Preheat oven to 180C (350F). Place the chicken in a baking dish. Mix all of the ingredients and pour over the chicken. Bake for 1-1/2 hours or until falling of the bone.
Serve with rice, couscous or quinoa.

Tu Bishvat – The Jewish Arbor Day

Beef Holidays Italian Lamb Middle Eastern Tu'Bishvat15 February 200913 January 2019 Baroness Tapuzina

Tu Bishvat is a minor Jewish holiday in the Hebrew month of Shevat, usually sometime in late January or early February, that marks the New Year of the Trees (Hebrew: ראש השנה לאילנות, Rosh HaShanah La’Ilanot‎) or the season in which the earliest-blooming trees in the Land of Israel emerge from their winter sleep and begin a new fruit-bearing cycle. It is customary to plant trees and eat dried fruits and nuts, especially figs, dates, raisins, carob, and almonds. In Israel, the flowering of the almond tree, which grows wild around the country, coincides with Tu Bishvat.

The origin of Tu Bishvat lies in the ancient Jewish taxation system, which was based mainly on the tithe of every farmer: The first tax was dedicated to the Levites, the men of sanctity and education; the second tithe was a means of securing the pilgrimage and strengthening national solidarity; and the tax of the poor was meant to safeguard, together with numerous other precepts (mitzvot), the social support system for the indigent of the land.

Only in the late 19th and early 20th centuries, with the beginning of the Zionist movement that saw the Land of Israel as central to Jewish existence, did the holiday really become what we know it as today, the festival for planting trees or the Jewish version of Arbor Day.

This Tu Bishvat, I made two new dishes. For the main course, I decided to make Turkish köfte or kebab as they are called in Hebrew. They are basically small meat patties with grated onion, pistachios and spices. You will find a myriad of different variations of kebab. I served them with a tahina sauce and they were accompanied by a steamed artichoke and roasted potatoes with zaatar. I used Turkish red pepper flakes that have been roasted and rubbed with olive oil for this dish. They are not quite as hot as regular hot pepper flakes. This meat mixture can easily be prepared a day ahead and the dish is very quick and easy.

Köfte with Pistachios and Tahina Sauce

Ingredients

For the Köfte

1 ½ cups pistachios
340 g 3/4lb lamb
340 g 3/4lb beef
2 medium onions grated
2 tsp ground cumin
1 teaspoon black pepper
½ teaspoon crushed red pepper
½ cup finely chopped flat leaf parsley
2 tablespoons olive oil

For the tahina sauce

Make 2 cups
1 tablespoon ground cumin
¼ cup plus 1 tablespoon lemon juice
½ cup tahina
¼ cup water
Salt to taste
2 cloves garlic crushed
1 teaspoon black pepper
1 teaspoon nigella seeds

Instructions

For the Köfte

Combine the meat, pistachios, onions, cumin, black pepper, red pepper and mix well. Refrigerate 2 hours or overnight.
Lightly knead parsley into the mixture. Roll into tablespoon size balls. Brown on a grill pan. Drain on paper and serve with tahina sauce.

For the tahina sauce

Whisk lemon into the tahina, gradually add water until smooth. Season with salt. Add the garlic, black pepper and nigella seeds. Keep at room temperature.

The second dish I decided to make was a traditional fruit cake called Gubana from the Friuli region of Italy and also from neighboring Slovenia. The version I made is a yeast cake, almost like brioche, that is prepared as if you are making puff pastry. The dough is very forgiving and not difficult to make. The only catch about this recipe is that it is time consuming. You must make the dough a day ahead. This cake is sublime; it almost melts in your mouth, and Mr. BT was almost fainting with pleasure.

Already known at the time of the Romans, the Gubana’s fame has increased over the centuries. Two versions exist: a “country” one (Gubana friulana) and an “urban” one (Gubana giuliana). The more refined latter type in fact has a flaky pastry shell and also contains, apart from the recipe of the former (raisins drenched in grappa, grated chocolate, almonds, walnuts, orange and citron peels, figs, plums and pine nuts), spices and candied fruits. The recipe I made is a combination of the Gubana Friulana and the Gubana Giuliana with a little touch of Baroness Tapuzina.

Every Friulian homemaker will have the “original” recipe for Gubana and they will differ from house to house and town to town. A tale is told about a poor mother living in the Natisone Valleys who had nothing to sweeten the Christmas meals with. So she prepared a cake made with what she had at home: flour, eggs, walnuts and honey. The regional tradition requires that the “Gubana” be present for every major festival, such as Christmas and Easter but also for wedding banquets; the bride and bridegroom used to present every guest with this delicious cake. The term “Gubana” is a Slovenian word deriving from “gubat”, which means “to roll up”. In the local dialect it is called “Gubanza”, which became “Gubana” in Italian.

Gubana– Friulian Fruit Cake

adapted from a recipe from Gina DePalma

Ingredients

For the dough:

340 g 3 sticks unsalted butter, cold
3 3/4 cups all purpose flour
50 g fresh yeast or 2 packages dry yeast
1/3 cup warm water
1 teaspoon salt
1/3 cup sugar
1 large egg
1 cup whole milk room temperature

For the filling:

6 pitted prunes
6 dried figs
6 dried sour apricots
10 dried sour cherries
1/8 cup candied lemon
3 tablespoons sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 tablespoon unsweetened cocoa powder
1/2 cup hazelnuts
1/2 cup walnut pieces
1/2 cup sliced almonds
1/4 cup pine nuts
3 tablespoons grappa
Grated zest of 1 small orange
2 tablespoons unsalted butter melted
1 egg lightly beaten with 1 tablespoon of water

Instructions

To make the dough:
Cut the butter into small pieces and place it in a bowl. Sprinkle over 1/4 cup of the flour, and using your fingers, works the butter and flour together to make a uniform mixture. The butter should remain malleable. Shape the butter into a 10cm (4 inch) square, wrap it in plastic and set it aside in a cool place, but not in the refrigerator. Note: If you live in a hot climate, then put the butter in the refrigerator, but let it sit for a few minutes to become malleable before placing it on the dough.
In a small bowl, whisk together the yeast and warm water to dissolve the yeast. Add a pinch of sugar and let the mixture sit until foamy, about 5 minutes. In the bowl of an electric mixer, combine 2 cups of flour with the salt. Add the yeast mixture, sugar, egg and milk. Using the paddle, beat the ingredients until smooth. Switch to the dough hook and knead in the remaining 1-1/2 cups of flour for about 3 to 5 minutes or until you have a smooth, elastic dough. Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it relax for 30 to 45 minutes.
Turn the dough onto a well-floured board and roll it into a large rectangle, about 40 x 40 cm (16 x 16 inches). Sprinkle the surface with some flour.
Place the square of butter in the middle of the rectangle of dough.
Fold the left and right sides over the middle, then the top sides over that; the goal is to make a "package" of dough.
Sprinkle the work surface and the top of the dough, as well as your rolling pin. Roll the dough in from the middle toward the top and bottom, making a long rectangle, maintaining the width, but increasing the length.
Fold the bottom upwards to the center, making a flap, and then fold the top over that, making an envelope. Turn the dough clockwise, so that the top flap faces the right; the dough should resemble a book. Once again, flour the work surface, the dough and the rolling pin, and repeat the rolling and folding process. You will end up with another book fold. Wrap the dough tightly in plastic wrap and refrigerate it for at least 4 hours or overnight.
For the filling and assembly:
To make the filling, place all of the dried fruits and nuts, sugar, cocoa and spices into the food processor.
Process to chop until the fruit-nut mixture is finely chopped and the spices and cocoa are thoroughly combined. Add the grappa and orange zest, and pulse to incorporate them.
Remove the dough from the refrigerator. If it was stored overnight, you will have to allow it to come to room temperature for about an hour before attempting to roll it. On a lightly floured board, roll the dough into a large rectangle, about 38 x 55 cm (15 x 22 inches).
Spread the filling evenly across the center of the dough, leaving a 2.5 cm (1-inch) border at the near end and each side.
Roll the dough, jellyroll style, starting from the bottom, wide side; you will wind up with a long snake.
Grease a 25cm (10 inch) springform pan. Roll the snake into a tight coil, and lay it into the pan, seam side down. Brush the dough with melted butter. Cover the dough with a towel and allow it to rise until doubled, about 1 hour.
Preheat the oven to 180C (350F). Brush the surface of the dough with egg glaze. Bake the Gubana on the center rack of the oven for 45 to 50 minutes or until golden brown. Rotate the pan halfway through the cooking period to ensure it browns evenly. Allow the Gubana to cool for 20 minutes in the pan, then carefully remove the sides of the pan to cool it completely. To serve, slice the cake in wedges. Gubana will keep wrapped in plastic up to 2 days.