Tag Archives: Tagine

Passover Cooking in December: Finding time to write and test the recipes.

Salad_Eggplant_Carrot_RedPepper-_blog

As I complete the interview portion of my cookbook (with a total of nearly 85 interviews of individuals from 18 different countries!), I look forward to the next phase of finalizing the menu for each chapter/community, and then completing the recipes. Recently I had a small dinner party, and I took advantage of testing several recipes on my guests. Here was the menu with my comments for each:

Gibraltarian Fried Chickpeas with Salt and Pepper
(Notes: Sounded easy to do, but it was a total disaster! Chickpeas were popping and oil was flying all over the kitchen. A total mess to clean and I burned my fingers and even shoulder in the process.
Will have to redo this and hopefully obtain the crispiness in the chickpeas without doing too much damage!)

Algerian Broiled Pepper Salad with Garlic, Tomatoes, Paprika, and Coriander Leaves
(Comments: This one came out quite well, and the trick was in cooking the stew for a long time over a low heat so that it got thick and obtained a rich tomato flavor. Final result was a cooked salad with a bright red color and thick texture.)

Moldovan Eggplant “Caviar” with Onions, Garlic, Tomato Paste, and Lemon
(Comments: Also very successful. I baked the eggplants in a 350 degree F. oven for 45 minutes, but I think I prefer to broil them since it’s much quicker and the eggplants obtain a more charred, smokey flavor. Trick is to cook the onions and tomatoes before mixing in the eggplant and cooking off any extra liquid. Make sure that the eggplants are mashed well with fork.

Portuguese Veal, Beef, and Chicken Sausages with Garlic and Smoked Paprika
(Comments: These are more like long kufta kebabs as they use all ground meat and are not stuffed into a proper casing like sausages usually are. They are pan fried, and have a very nice smokey/spicy flavor to them. The trick is to make the meat mixture one day in advance so that the flavors have time to meld.)

Moroccan Prune Tagine with Onions, Cinnamon, Sugar, and Toasted Whole Almonds
(Comments: Delicious savory flavor balanced with the sweetness of the prunes. Looks nice too when served with the toasted blanched almonds, and reminds me of the Ashkenazi Tsimmes recipes (also good for Rosh Hashanna?). Goes well served over rice, or served alongside a lamb dish.)

Sautéed Algerian Carrots with Garlic, Vinegar, Cumin, and Paprika
(Comments: These carrots have to be cooked until very soft and there has to be a balance of garlic, salt, and vinegar to work with the natural sweetness of the carrots. Good with the rice.)

Syrian Long Grain White Rice with Fried Onions, and Toasted Almonds
(Comments: The toasted almonds added a nice crunchiness to the texture of the rice, and the onions gave it a nice but mild flavor. Best served with any type of stew or saucy dish.)

Advertisements

Passover Food Demo at Zabar’s: TODAY!

JOIN ME FOR A PASSOVER FOOD DEMONSTRATION AT ZABAR’S
(Stop by for a taste, or just to say hi!)

TODAY: SUNDAY APRIL 6TH 2014
2-3:30 pm & 4-5:30 pm

Upstairs @Zabar’s: Broadway & 80th Street

HERE’S WHAT’S ON THE MENU:
*Tastes to first 30 people at each demo

Dukeh
(Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Apples)

Tajine des Pruneaux
(Moroccan Stewed Prunes with Onions, Cinnamon, Sugar, and Toasted Almonds)

Persian Flourless Pistachio Cake with Cardamom Syrup

Zabars_PassoverDemo3_3_29_09_blog

Tajine aux Pruneaux (Moroccan Stewed Prunes with Onions, Cinnamon, Sugar, and Toasted Whole Almonds)

Tajine_Prune4

When I first tasted this dish prepared for me by Renée Tangy I was amazed at how simple, yet delicious it was. The sweet, soft prunes almost melt in your mouth, while the crunchiness of the toasted whole almonds adds a nice balance in texture. Although it may seem to be more like a dessert, the addition of sautéed onions gives a certain savory flavor making it a perfect side dish for roasted chicken, lamb, or any other kind of meat. You may also prepare the prunes over steamed couscous for the Moroccan festival of Mimounah at the end of the Passover holiday.

For Prunes:
2 pounds pitted prunes
(about 2 dozen jumbo size)
3 to 4 tablespoons vegetable or canola oil
1 1/2 cups coarsely chopped yellow onions (about 1 1/2 medium)
2 teaspoons orange or lemon zest
1 cup orange juice
¼ cup vegetable or chicken stock
½ teaspoon ground cinnamon
3 to 4 tablespoons brown sugar

For Serving:
1 cup blanched, whole almonds

1. Place prunes into a medium sized bowl and fill with warm water to cover. (If you are using prunes in the can they may already be very soft and moist, so do not soak or they will become too mushy when cooked; Skip to step #2). Soak for 15 minutes to soften prunes, then drain.

2. Heat a large skillet with the oil for 1 minute over high heat. Add the chopped onions and cook until golden, about 10 minutes.

3. Add the prunes and mix well with the cooked onions. Lower to medium heat and cook
10 minutes, stirring every few minutes to prevent burning.

4. Combine the zest, orange juice, stock, cinnamon, and sugar in a small bowl and mix well. Add to the prunes and cook over medium heat until prunes become very soft, about 20 to 25 minutes, stirring occasionally and taking care not to break up the prunes.

5. Place almonds onto an ungreased baking tray and bake in a 350 F. oven for 15 minutes until golden brown. Remove from oven and cool to room temperature, then toss with the cooked prunes.

6. Serve hot as a side dish to lamb, veal, or beef.

Yield: Serves 8 to 10 (Makes About 4 Cups)

The Seder

A Simple Passover Haggadah

Eshkol HaKofer

Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe!

too GOOD to PASSOVER

Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe!

In my Iraqi Kitchen: Recipes, History and Culture, by Nawal Nasrallah

Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe!

Bendichas Manos

a blog about living, cooking and caring in the Ladino tradition

KOSHER LIKE ME

COMING SOON

my madeleine

Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe!

A Kosher Christmas

'Tis the Season to be Jewish

%d bloggers like this: