A plea to stop overestimating our cultural differences, at least where food is concerned.
A Moroccan-inspired vegetarian main course for Tu B’Shvat includes olives and couscous, to represent two of the seven species.
In my family, Shabbos dinner were always epic. Friday night meant hordes of guests, a continuous parade of delicious food and raucous singing way into the night. These meals were the stuff of legends among our friends. People would finish up their dinners and stroll over to ours, ready to pull up a chair and join us with full confidence that we’d only be up to the gefilte fish. Honestly, it felt like a weekly party — a pre-Monday infusion of rock-out liturgical sing-offs and the most perfect sweet and sour meatballs you could imagine.
Heat the oil in a heavy skillet over medium heat, add the garlic and onion and sauté for just a few minutes until they soften up.
Eecipe from the Post Punk Kitchen.
I often add a vegetable (usually broccoli) to this recipe, which I roast in the oven with a drizzle of peanut oil, salt, pepper, a pinch of sugar and red pepper flakes, while I’m baking my tofu.