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Yid.Dish: Mushroom Soup with Chives
This recipe is adapted from the NYTimes Jewish Cookbook, which adapted it from Design Cuisine. 2 1/2 pounds fresh mushrooms (caps & stems) (I used porcini, shitake, button and portobello, but you could use a nice combination of almost anything.) 5 tablespoons olive oil (but really, who measures olive oil?) 2 garlic gloves, crushed 3…
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Yid.Dish: Sarah Bernhardts
Sarah Bernhardts (About 24 cookies) These elegant macaroons were named after the French actress. Macaroons: 8 ounces (3/4 cup plus 2 tablespoons) almond paste 1 cup sugar 1/8 teaspoon salt 1 teaspoon almond extract 1/3 cup (about 3) egg whites, lightly beaten 36 whole almonds (optional) Ganache: 1 1/2 cups heavy cream 12 ounces bittersweet…
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Yid.Dish: Arugula Salad with Leeks and Apples
1 bunch arugula olive oil 1 leek, white and light green parts only, thinly sliced 1 apple, cored and sliced (these first three ingredients all came from my box) balsamic or cider vinegar walnut oil handful of walnuts, toasted cheese optional 1) Wash and dry the arugula. Put it into a salad bowl. 2) Heat…
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Yid.Dish: Cold Cucumber Salad
凉拌黄瓜, a.k.a. Liang Ban Huan Gua, a.k.a Cold Cucumber Salad Serves 4-6 as a side dish 2 medium cucumbers, peeled, halved, seeds removed with a spoon, and cut into cubes 1 tsp. salt, or to taste 1 pinch sugar 2 cloves garlic, minced 2 tsp. black sesame seeds, optional Combine all ingredients and toss. Chill…
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Yid.Dish: Chickpea Fries
This delicious crunchy fry with a creamy center is classic street food in the Nicoise region of France. I like to make these fries as an accompaniment to saucy fish or meat dishes. They are the perfect vehicle to soak up sauce. They also make a great hors-d’œuvre served with a garlicky aioli. 2 cups…
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Yid.Dish: Chicken Liver Mousse
1 pt fresh chicken livers 1 pt sliced shallots 1 clove garlic, chopped 3 Tbsp oil 1 tsp chopped thyme leaves ½ cup Madeira or Sherry 2 eggs, hard boiled 1 Tbsp sherry wine vinegar 2 Tbsp chopped mixed herbs such as parsley, chives and chervil salt and pepper Pat chicken livers dry with paper…
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Yid.Dish: Jerusalem Artichoke Soup with Lemon and Saffron
This soup, from The Foods of Israel Today, originated with Chef Moshe Basson of Jerusalem’s Eucalyptus Restaurant. Yield: 6-8 Servings 2 medium onions, diced in 1/2-inch pieces 2 Tbs extra virgin olive oil 1 clove garlic, minced 1 1/2 lbs Jerusalem artichokes, peeled and quartered 4 cups chicken broth / veggie broth 10-12 blanched almonds…
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Yid.Dish: Braised Carrots with Olives and Mint
Serves 6 3 pounds carrots peeled 3/4 teaspoon whole coriander seed 1/4 teaspoon cayenne pepper 1 large sprig of mint plus mint leaves for garnish 11/2 tablespoons fresh lemon juice 3 tablespoons honey 3/4 teaspoon salt or to taste 1, 2 inch piece cinnamon stick 2 tablespoon extra virgin olive oil 1/3 cup oil cured…
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Yid.Dish: Super Green Smoothie
Ingredients: 2 Tablespoons flax or hemp seeds 1 apple or pear, cut into cubes ½ cup berries, fresh or frozen 1 stalk celery, thinly sliced ¼ cup parsley stems removed and roughly chopped ½ cup dark leafy green, such as kale or dandelion, chopped 1 Tablespoon olive oil or Udo’s Choice oil 2 cups organic…
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Moderate Muslims Seek Foothold in U.S.
What happens when you call a mass demonstration and only a few dozen people show up? That’s more or less what happened when Free Muslims Against Terrorism organized a Washington rally last month. The group’s founder, Bethlehem-born Kamal Nawash, had hoped that the May 14 rally would send “a very clear message to the Arab…
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Under a Cloud, a Lawyer For Survivors Soldiers On
A decade after he shot to fame as a Holocaust restitution lawyer, attorney Ed Fagan now does most of his business from a cell phone. Deeply in debt, he no longer has an office and is the target of an ethics investigation that threatens to disbar him. But this has not stopped him from continuing…
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