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Israeli salad
I went on Birthright in June and had a blast. Even though I've been back for almost two months I still haven't processed the trip.
Israel is breathtakingly beautiful, totally chaotic, cold, friendly, delicious, comforting, and irritating all at once. It's hard to describe unless you've actually been there.
Their food is marvelous. It tastes far fresher and much more real than the stuff we get here at home. Israel does grow most of its own food, and because the country is so small, food doesn't have to travel far to get to hungry people.
In Tzfat I found a Yemenite shop that sold malawach. I relished the impossibly flaky, buttery warm frybread, filled with freshly cut tomatoes and blazing hot skhug. A good thing, too, since I never came across it again.
Israelis know how to make breakfast. Every breakfast, be it humble or fancy, is an array of salads made up of fresh vegetables (some marinated, some not), hummus, labneh, and bread. Sometimes there's shakshuka. (I was happy that my poor man's shakshuka tastes pretty much like the real thing.) The best thing is that all those veggies and fruits don't weigh you down for the rest of the day. I felt fantastic and refreshed every day, despite total lack of sleep, because breakfast was such a clean meal.
When I got back, I missed the felafel, the salads, and the breakfast spreads. Below is a really easy recipe for Israeli salad that's great to make now because it's the peak of tomato season. Serve it fresh.
Israeli salad
4 firm, ripe tomatoes, seeded
2 English cucumbers, peeled or 4-8 Persian cucumbers, washed
Juice from 2 lemons
Olive oil to taste
Salt and pepper to taste
Dice the tomatoes and cucumbers. Toss in a bowl with the lemon, olive oil, salt, and pepper. Correct the seasonings and serve.
Matzah cinnamon toast
When you just don't want to make another batch of matzah brei, or if you're already run out of eggs for it, make this instead. It's based on a snack my lola makes where she fries up a bunch of fresh wonton wrappers and rolls them in cinnamon sugar. (That snack is a great way to use up torn-up lumpia wrappers, too, but you'll have to wait until after Pesach is over.)
Matzah cinnamon toast
5 matzot
1 - 2 T cinnamon (try Saigon cinnamon for a sweet-hot kick)
1/4 - 1/2 c granulated sugar
Oil for frying
Spray bottle of water (a plate with enough water in it to cover the bottom works too)
0. Bring oil to 350F in a deep-bottomed (3+ inches) pan or pot. Meanwhile, combine cinnamon and sugar in a bowl.
1. Do this one matzah at a time. Lightly spray a piece of matzah with water. One pump per side, held about six inches away from the nozzle should do it. If it gets soggy, set it aside and try again. If you're using a plate, barely touch it to the surface of the water.
2. Break the matzah into 4-6 pieces. Drop the pieces into the oil and fry until golden brown. Remove and let drain for a minute.
3. While they're still hot, roll the matzah pieces in the cinnamon sugar. Serve immediately.
For a healthier option, try toasting the matzah in a toaster oven for about 2 minutes, then proceed with step 3.
Chag sameach!
Citrus marmalade
A piece of toast, spread with a thick layer of tartly sweet marmalade, replete with strips of citrus peel and a hint of cinnamon.I didn't eat this very often growing up. My grandmother made it occasionally, and served it on a thick slice of her homemade bread, fresh from her bread machine. I think I'll bring some to this week's Shabbat dinner. My fiance and I are preparing it this week; usually we like to serve apple butter with our massive challot (which often have chocolate chips hiding in the braids), but I'm feeling more like oranges this week. Citrus marmalade8 oranges (or 4 grapefruit, or 2 grapefruit and 4 oranges, etc.)
2 lemons or limes
1 package pectin (generally 1.59oz or so; follow its directions. Don't use instant--it doesn't set as well.)
1/8 t baking soda
2 1/2 c water
4 cups sugar (check your pectin's instructions for the exact amount, especially if you're using no-sugar or low-sugar pectin)
1 tsp allspice (optional)Sterilize jars: Boil 5-6 8oz canning jars for 20 minutes. You can do this step while the fruit is cooking. Keep the water boiling for the canning step. Prepare the fruit: Remove the peel from the oranges and lemons/limes (and chop into small pieces if you didn't use a grater). You can be a little lazy and not chop them, though this will result in a chunkier marmalade. Coarsely chop the fruit (8 pieces should do it) and catch the juice in a bowl. Remove seeds and the pith (the bitter white part). Combine pectin, sugar, and allspice if using together. Cook the marmalade: In a large saucepan, bring water, baking soda, and peels to a boil, then lower to a simmer. Simmer, covered, for about 20 minutes. Add fruit and juice, then cook for about 10 minutes, stirring occasionally. Bring to a boil. Stir in pectin-sugar mixture and boil for exactly 1 minute, stirring constantly. Remove from heat. Can: Ladle hot marmalade into sterilized canning jars, filling them almost to the brim. Screw on the tops. Boil the jars for 10 minutes. Make sure that the lids are vacuum sealed tightly down by unscrewing the ring and making sure the lid is stuck down to the jar all the way around the lip; if they aren't, you'll have to keep the jar in the fridge and either use it within a week or two or try reprocessing it. Enjoy, preferably on a piece of freshly baked bread.
2 lemons or limes
1 package pectin (generally 1.59oz or so; follow its directions. Don't use instant--it doesn't set as well.)
1/8 t baking soda
2 1/2 c water
4 cups sugar (check your pectin's instructions for the exact amount, especially if you're using no-sugar or low-sugar pectin)
1 tsp allspice (optional)Sterilize jars: Boil 5-6 8oz canning jars for 20 minutes. You can do this step while the fruit is cooking. Keep the water boiling for the canning step. Prepare the fruit: Remove the peel from the oranges and lemons/limes (and chop into small pieces if you didn't use a grater). You can be a little lazy and not chop them, though this will result in a chunkier marmalade. Coarsely chop the fruit (8 pieces should do it) and catch the juice in a bowl. Remove seeds and the pith (the bitter white part). Combine pectin, sugar, and allspice if using together. Cook the marmalade: In a large saucepan, bring water, baking soda, and peels to a boil, then lower to a simmer. Simmer, covered, for about 20 minutes. Add fruit and juice, then cook for about 10 minutes, stirring occasionally. Bring to a boil. Stir in pectin-sugar mixture and boil for exactly 1 minute, stirring constantly. Remove from heat. Can: Ladle hot marmalade into sterilized canning jars, filling them almost to the brim. Screw on the tops. Boil the jars for 10 minutes. Make sure that the lids are vacuum sealed tightly down by unscrewing the ring and making sure the lid is stuck down to the jar all the way around the lip; if they aren't, you'll have to keep the jar in the fridge and either use it within a week or two or try reprocessing it. Enjoy, preferably on a piece of freshly baked bread.
Chard pesto
Pesto is one of my favorite sauces to make. I love its hints of garlic, its bouquet of basil, and its creamy nuttiness. It's also one of the easiest, given that you have a blender or food processor.
There are four basic ingredients: basil, olive oil, nuts, and garlic. I usually measure the basil and nuts by handfuls and blend them together with a few cloves of garlic and a few tablespoons of olive oil until it looks right--a grainy, creamy paste.
It's a formula that lends itself to experimentation. The Peruvians use spinach instead of basil and omit the garlic--that dish is called tallarin con espinaca. I use chard.
Chard pesto sauce
1 bunch chard, stems trimmed off
2 cloves garlic
1-2 T olive oil
1/4 c - 1/2 c water
1 c walnuts
salt and pepper to taste
1 T nutritional yeast (optional)
1. In your blender or food processor, process the chard until all the large chunks are gone.
2. With the motor running, drop in the garlic and let it run for about 15 seconds before adding the walnuts.
3. Add walnuts and drizzle in olive oil. Let it run for about a minute, until no large pieces are left.
4. Keeping the motor running, drizzle in 1/4 c water slowly and let the sauce come together into a grainy, creamy paste. If it looks too thick to you (it should spread like jam), drizzle in a little more water.
5. Blend thoroughly.
6. Season it with salt and pepper (and nutritional yeast if you want a cheesy flavor). Pour over pasta and serve.
You can also heat it over the stove until it's heated through, but I just let the warmth of freshly cooked pasta do its work.
