food

A Deliciosa Comida Judaica

O chef Holden veio preparar um cardápio inspirado na cultura judaica. Ele começa por bolinhos Matzá cobertos com fondue suíço e depois Tzimmes, que são legumes assados, para servir com sobrecoxa de frango.

food

A Deliciosa Comida Judaica

Supplies

¾ cup matzo meal, plus extra for dredging
1 teaspoon baking powder
1 ½ tablespoons Salt
3 Eggs, beaten
3 tablespoons vegetable oil
2 tablespoons dill, chopped

Passo a passo

In a large bowl mix the matzo meal, baking powder, and salt.
In a separate bowl, mix the eggs, oil, and dill.
Add the egg mixture to the matzo meal mixture, combine and mix well.
Cover and refrigerate and for 30 minutes to an hour.
In a large stockpot bring 4 quarts of water to a boil and season generously with salt. Using a spoon, scoop small amounts of dough mixture, about the size of a nickel, and roll the scoops into balls and place into boiling water.
Cook for 8-10 minutes. Remove the cooked balls with a slotted spoon, repeating the cooking process as many times as needed to use the entire mix. Let the cooked matzo balls cool and drain over kitchen towels.
Heat ¼ Cup of vegetable oil in a cast iron skillet until it has reached 350F.
Place the eggs and the remaining matzo meal in separate shallow dishes. Take the cooked matzo balls and coat them in the egg, then the matzo meal.
Transfer them to fry in the skillet until they are golden brown on all sides. Agitate the pan, adding more oil as needed. Multiple rounds may be needed to fry all the matzo balls.
Remove from the oil to drain onto a plate covered with a paper towel and season immediately.

Supplies

3/4 cup grated gruyere cheese
3/4 cup emmentaler cheese
1/2 cup brie cheese, rind removed
2 ½ tablespoons flour
1 clove of garlic, quartered
1 cup dry white wine
1 teaspoon lemon juice
salt and pepper

Passo a passo

In a medium sized bowl, combine the three cheeses and toss with the flour.
In a deep heavy bottomed pot with high sides, add the garlic and wine. Heat over medium heat until hot, but not boiling. Stir in the lemon juice.
Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce.
Season with salt and pepper.

Supplies

4 chicken thighs
¼ cup pomegranate molasses
3 tablespoons turmeric
2 tablespoons salt
1 teaspoon cumin
1 teaspoon coriander
3 cloves garlic smashed

Passo a passo

Using gloved hands, combine all ingredients working the spice mixture into the chicken thighs with the pomegranate molasses.
Place into a wrapped container or a plastic bag. Let marinate for at least 2 hours in the refrigerator.
Roast in an oven set to 375 degrees Fahrenheit on a sheet tray lined with foil and sprayed with non stick spray.
Cook until the chicken fully cooked and has reached an internal temperature of 165 degrees Fahrenheit and the skin is crispy, about 20 minutes.

Supplies

4 medium carrots, peeled and cut into 1 cubes
3 medium garnet yams
½ cup dried apricots
½ cup pitted chopped dates
¼ cup honey
⅓ cup pomegranate juice
2 tablespoons pomegranate molasses
1 teaspoon ground ginger
Zest of one orange

Passo a passo

Preheat your oven to 350 degrees Fahrenheit.
Bring a large saucepan of water to a boil, and lower heat to medium.
Add the sweet potatoes in their skins, and cook for 20 minutes. Add the carrots after 10 minutes.
Strain, and set aside until cool enough to handle.
Peel sweet potatoes, and cut into 1-inch chunks.
Place the potatoes in a large bowl along with carrots and remaining ingredients.
Mix well, and transfer to a 2-quart baking dish.
Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes.