Posts Tagged: Food Results 44
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “Tasting Rome: Fresh Flavors & Forgotten Recipes from an Ancient City,” by Katie Parla and Kristina Gill (Clarkson Potter).
Be sure all ingredients are as cold as possible before you begin. We hear that one of the kosher companies makes mock Kahlua, but that has not made it to the South Side of Chicago.
The first thing that caught my eye when I entered the new Sababa restaurant in San Francisco was an old advertising poster for Jaffa oranges — showing an Arab orange vendor sitting on a blanket smoking a hookah with a fellow Arab who has ridden up on a donkey. It harkened back to a different time, before Israel was Israel.
How do you put a Jewish twist on a Fourth of July barbecue? Take summer staples — burgers, watermelon, even a red-white-and blue frozen dessert — and add an Israeli accent. Instead of the usual hamburger, there’s a spiced lamb burger with garlicky mint pesto. Watermelon comes in the form of a cool sweet-and-salty salad, a nondairy take on the ubiquitous feta-and-mint version. And instead of the typical pasta- or potato-salad side, try a simplified mujadara, a Middle-Eastern rice-and-beans dish that can also act as a satisfying vegetarian main course.