Gefilte may be the most ubiquitous fish dish in the Jewish culinary lexicon, whether we’re talking about the mass-produced, jarred versions available at supermarkets or the ready-made kind from kosher-style delis and dairy appetizer stores. But it is also the most celebratory fish dish, closely related to the haute-cuisine triumph quenelles de brochet. Essentially a…
For centuries, Jewish women schlepped to the fish market, choosing the best fish “by the look in its eyes” before transforming it into the quintessential Sabbath gefilte fish. Using a wooden bowl and a half-moon-shaped chopper, they cut up the fish with onions, crying a little, chopping a little, until the mix was just the…
Thinkstock Only a Jewish plant lover with a penchant for the unusual could get naches from maror, the bitter herbs of Passover. These are the plants never named in the Bible except as merorim (singular, maror), which the Haggadah tells us to eat as a bitter reminder of the embittered lives of our enslaved ancestors…
With the Festival of Freedom fast approaching, it’s time to take another look at Jon Stewart’s Passover midrash from Nisan 5772 (April 2012). Think of this a followup to last month’s “War on Purim” segment. This time, though, I’d argue that there’s a serious argument behind the humor. To quote him: “Mishpoche, we gotta take…
Jon Stewart delivered an inspired rant last night comparing the charms of Easter vs. Passover. The key line: “As a father of mixed-faith children who are exposed to both holidays, I can’t help but feel that we Jews are getting our asses kicked out here.” Some other key lines: Hey, five-year-olds: A basket filled with…
More and more, young Jews and families are creating their own Passover traditions in restaurants. Joan Nathan reports for the New York Times. Just in case you didn’t get enough Passover dessert ideas from our post yesterday, check out Smitten Kitchen’s blackberry and coconut macaroon tart. One last dessert idea: matzo toffee with chocolate, almonds…
Serves 6 For the poaching liquid: 6 bay leaves 1 teaspoon black peppercorns 1 carrot thinly sliced 1 small onion, thinly sliced 1 sprig dill 2 tablespoons salt 4 tablespoons white wine vinegar 3 quarts water 6 center cut fillet of wild salmon, skin on, about 6 ounces each For the crème fraiche: 1 cup…
Alyssa’s Murderous Maror Warning, this horseradish is only for the very brave. I highly recommend slipping on a pair of ski goggles before working with the horseradish. 1 lb horseradish, peeled and cut into rough chunks 2/3 cup white wine vinegar 2-4 Tbs white wine 1/4 cup honey (The Times‘ recipe called for sugar, but…
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