Mockchoc, that's so interesting. It is a gala version of the plain cheese.
Oh, Casimira -- how often you must have uttered that same sentence!
Bjd's & Casimira's comments point up not only how much gets lost in migration, but how regional food has always been around the world. Maybe that kind of cheese was not part of where your families were from.
I realize eggs are a symbol of rebirth & all that, but when you see how many are used for celebrating Easter in E. European cuisine it makes you wonder if chickens lay more in springtime. Anyone know?
There is very little difference between Jewish and Muslim Moroccan (or any Maghrebi) cooking. Jews can (officially) consume alcohol, but there isn't a lot of wine in southern Mediterranean cookery anyway, as they have so many alternatives such as lemons. Muslims can (officially) serve meat dishes with butter or smen, but the Jews using olive oil in their couscous aren't exactly suffering. It isn't like Central and Eastern European cooking in which the pig plays a central role, and where the Jews didn't have nice olive oil to cook with.
In this particular case, Dafina is a slow-cooking dish that corresponds to the prohibition of "work" on the Sabbath. For some reason cooking is work, but serving meals isn't. I don't know whether very observant Jews do the washing up on the Sabbath, as none of my Jewish friends, even the ones who are vaguely observant, could be bothered with those (antiquated) strictures. And most are of course utterly nonobservant, but like such dishes out of family tradition.
Post by bixaorellana on Sept 21, 2017 20:08:57 GMT
Panicky question: how sour (or not) is borscht supposed to be?
I like beet soup, but borscht is not part of my culinary background. There are tons of recipes online, plus I have several in cookbooks. Often it is referred to as a "sour soup", but other things I've read indicate that the Polish version is not sour. Casimiras recipe calls for a small amount of lemon juice. Some recipes say at least a quarter cup of vinegar, with reader comments saying that they double and triple that amount.
My soup is on the stove right now, simmering in the final stages. It's made with fresh beef broth, fresh beets, carrots, tiny potatoes, wild mushrooms, fresh tomato, beet greens, and cabbage. Simply breathing the steam infuses me with vitamins, but will it taste right? By right, I mean acceptably in the accurate range.
It's not supposed to be sour. Beets are in fact a bit sweet so at the end of cooking, you add some vinegar (or fermented beet juice from a previous batch of soup, although my mother never did that) to taste. If you accidentally put too much, add a bit of sugar. I just reread this thread and saw that Casimira's recipe called for lemon juice. I always use plain (not wine) vinegar, but just one or two tablespoonfuls. Taste it and see if it tastes good to you. If it lacks a "little something", add more vinegar. If it's too sharp, add a bit of sugar.
Post by bixaorellana on Sept 22, 2017 12:36:12 GMT
Thank you, Bjd! The soup was finished & ready to eat long before you posted that advice, but I now feel reassured that I did the right thing. I followed my instinct that the vinegar was only meant to balance the natural sweetness of the beets, not to actually make the soup sour.
It turned out beautifully, if I do say so -- a wonderful deep goldy-red color and absolutely delicious. After looking at many recipes, I opted to peel and shred the beets and cook them with the soup and would do that again. Other recipes call for pre-cooking them or using canned or bottled ones. Another said to use roasted beets, which would probably be very good, but I am too satisfied with the taste and texture of my borscht to experiment the next time.
My suggestion for anyone making this is to make a bunch, as all the peeling, chopping, and different steps such as cooking the beef broth separately make it fairly time-consuming. I ate some yesterday, have three liters in the freezer, a pint set aside to give to a friend, plus some still in the fridge for me to enjoy.
Glad to hear your instinct worked well. As for the beets, I always use raw beets when I make beet soup. Just peel them and cut them up into small pieces, certainly not shredding them. My Polish aunt in Canada (aka the world's worst cook) makes hers with cooked beets and it never has that nice colour you describe.
Actually, the Polish version of beet soup uses only beets and a few dried mushrooms.Once you start putting in other vegetables, it's more Ukrainian or Russian beet soup. Very good too but different and more filling.
When I was a kid, Christmas Eve dinner started with just the beet soup broth in a cup (rather than in a soup bowl) accompanied by little mushroom-stuffed pastries.
Really? I often put left-over cooked vegetables, including stewed ones, into a taco or a sandwich. Back when I lived where pita was easy to get, I'd quickly cook down vegetables from my backyard garden -- one okra, a small zucchini, whatever was there -- then shovel them into a pita with some cheese & heat until the cheese melted.
I know what ratatouille is like. But you'd drain the juice away from it before putting it on something. All vegetables exude juice when they cook and the ones in the picture look like stewed vegetables with the juice drained off. (and probably patted dry, then sprayed with something shiny so it would all look perky for the camera)
Then don't call it ratatouille. Called it "stewed Mediterranean vegetables." I don't understand the obsession with giving things trendy names. If it is really good, people don't care about the name. A fancy name is just a crutch for inferior items.
"Stewed Mediterranean vegetables" doesn't sound tempting, whereas calling it ratatouille (which is how those pita vegetables are being prepared) gives the customer an idea of what to expect. A fancy name can indeed be a crutch for inferior items, but ratatouille is hardly a fancy food and we don't know if those pita are inferior or not.
It is a Mizrahi Israeli stand in le Marais. Jewish food is not only the Ashkenazi varieties. I didn't know where to put this thread. You are more than welcome to move it.
I started my thread with this sentence: I don't know whether this recipe for ratatouille sandwiches should go here. They are from a Mizrahi shop in le Marais, and combine culinary influences from different parts of the Mediterranean:
I didn't want to start a new thread about one sandwich recipe from a food stand.
There was a really interesting piece in the food section of the NY Times this past Wednesday. The Flavors of Mexico Come Home for Rosh Hashana.
"In the late 1920's a current NY chef's Jewish grandparents who were facing persecution, fled Ukraine and boarded boats bound for New York City. But, they weren't able to immigrate through Ellis Island, for reasons they can't quite remember-perhaps because of financial turmoil, preceding the 1929 stock market crash, or because of limits set a few years earlier on the number of immigrants from certain countries.
So they settled in the closest country that would take them: Mexico.
To feel at home, they cooked. They made matzo ball soup,challah, gelfite fish-dishes that were typical of Ashkenazi Jewish cuisine, born of scarcity and cold climates and seemingly far different from Mexican cooking, with it's abundant produce and aromatic spices.
But, over the years, the family's colorful surroundings crept into those monochromatic Jewish dishes.
The challah became laced with flowery Mexican cinnamon and tart apples, the matzo balls filled with herbs and onions, and the gelfite fish dressed in a guajillo pepper sauce.
This is the food the author Fany Gerson grew up eating in Mexico City.
While on the surface Mexican and Jewish cooking couldn't be more distant, they are both "very tradition-rooted, very proud, very family oriented. Both Mexican and Jewish cultures are very soulful"
Mexico has one of the largest Jewish populations in Latin America, numbering 40,000 as of two years ago"
When I was in NY my friend took me to the little Polish Town, a tiny 3 block section not far from where my mother grew up.
I bought some fresh kielbasa and some other items I could never find here, A beet horseradish, some Polish mustard, and one place had a steam table with ready cooked food. I bought some prepared foods that I hadn't eaten in many years. Some gulumkies,(stuffed cabbage with rice and ground pork) pierogis and fresh sauerkraut.
I ate it for supper that evening in the kitchen of the house I grew up in. It was rather bittersweet I must say, being there alone. Lots of old memories.