Sporting a sparkly tank top on a sweltering Sunday, Judy Perly steps onto a tiny platform that doubles as the stage at Free Times Cafe, her downtown Toronto restaurant.
Most people envision a trip to Europe as an opportunity to visit museums, look at architecture, tour historical sites and occasionally meander through bucolic lands off the beaten trail. Often the trip includes more than one country, but rarely does it include eight countries and nine cities in seventeen days. That was my experience recently, when I accompanied my husband on a lecture tour throughout Europe. He would be busy, and business regulations prevented me from joining him for many meals, so I had to be creative with my free time.
The cooking traditions of the Middle Eastern countries as well as those along the Maghreb — the northern coast of Africa — all have stuffed vegetables in their repertoire. Jewish cuisine from these lands abounds with stuffed foods creating a hearty dish that is more reliant on the vegetable than on the expensive meat. Traditionally this is served with couscous but rice, noodles or quinoa work too.
Tortellini are traditionally made with veal, prosciutto and cheese. Since the combining of milk and meat and the use of pork products are forbidden according to Jewish dietary laws, this recipe features two meats and spices to create a flavorful stuffing for the delicious pillows of dough.
A delectable spread from Boston pop-up Kitchen Kibitz.