Earth Day in January? Well, in Israel, the promise of spring is waking up the senses as warmer air pushes buds forth, even in January. For those of us caught in the frozen tundra of the Northeast, we can try to connect with the beauty of Spring’s promise of regeneration by celebrating the holiday of Tu b’Shvat on January 15. Continue reading
I wonder if you’re feeling latke’ed out yet? With the holiday combo of Thanksgiving and Chanukah converging, I definitely had my fill of potatoes and latkes of all sorts. But that’s not to say that we’re finished celebrating yet, right? Continue reading
Let’s be honest. The day after the big feast we are P-O-O-P-E-D. Oh yea, the clean-up was one for the ages, too, with the splatters from frying latkes and stove-top smears from simmering sufganiyot (yes, doughnuts!) on this once in a life time Thanksgivukah.
So when Kol Foods asked a eight bloggers to play with a couple of turkey legs and come up with a recipe for our post- Thanksgivukah leftovers, I was determined to hone in on something EASY.
And then my competitive spirit was aroused when I understood that this is a contest. And the winners get prizes. Oh yes, Happy Chanukah, indeed. Click here to vote on your favorite recipe and to have a chance to win a generous credit with Kol Foods. Continue reading
contributed by Melissa Roberts
In case you haven’t heard, Hanukkah and Thanksgiving fall on the same day this year. It’s a big deal because the holidays last converged in the 1880′s and it won’t happen again for thousands of years. Reason to celebrate Thanksgivukkah, for sure!
For some, the idea of frying latkes while preparing a Thanksgiving feast isn’t an intimidating thought. For most of us mortals, however, the thought of standing and frying at the stove isn’t a welcome notion. (And for mortals like myself, frying but once a year is enough!) There is a solution to the frying “issue.” Continue reading
By Melinda Strauss
With the holiday of Shavuot fast approaching, I have dairy on the brain. I tend to lean towards meat dishes and non-dairy desserts but how could I say no to this opportunity to use heavy cream and my favorite cheese, spicy pepper jack?!? With spring in the air and my favorite fruits and vegetables coming out of hiding, corn seems like the perfect ingredient to highlight the season. Continue reading
As we wind our way through Passover week, it’s great fun to experiment with ingredients that fit the bill as perfectly as quinoa does. This vegetarian dish brings bright colors and textures together for this elegant side dish or entree. Continue reading
Desperate for something to eat as the Passover Seder progression delays the dinner, we welcome the moment when we are free to pile charoset on matzah.
Ironic, isn’t it, that while charoset represents the mortar used to make bricks when we were slaves in Egypt, it is somehow, the tastiest symbol at the Passover Seder? Continue reading
I shared an hour on the phone with Moshe Aelyon last Friday afternoon and hung up with a deep hankering for Turkish cuisine. I had planned to spend the afternoon with him, chatting in his handsome kitchen while he prepared a distinctly Turkish, kosher style, Sabbath dinner for his regular, weekly client. Continue reading
When Moshe Aelyon described his grandmother’s savory, leek infused meatballs to me, I was hooked even before I tasted them. Leeks impart a more interesting and nuanced flavor than other onions. These are a true Turkish specialty.
These Turkish meatballs have been adapted for Passover. They were a much requested Sabbath specialty in Moshe's childhood home in Instanbul. When guests exclaimed how much they loved them, his grandmother reminded them of how special they were by claiming, "You should have golden teeth to eat these!"
- 1 pound of ground beef
- 3 bunches leeks (9 stalks), washed and chopped
- 1 cup parsley, washed and chopped
- 1/2 cup matzo meal
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 3 eggs
- 1 cup matzo cake meal
- Vegetable oil for frying
- Lemon wedges for garnish (optional)
- Cut off the bottom, very dark green, tough portion on each leek.
- Slit each leek vertically from top to bottom and rinse them through each layer.
- Slice the leeks vertically into thin strips and then chop them across finely.
- Place the leeks in a pan with a tight fitting lid. Add water to cover and steam the leeks for about 15 minutes. When they are tender, drain out all the excess water and let them cool completely.
- After the leeks are cool, squeeze out all the remaining water with your hands.
- Combine the steamed leeks with ground beef, 1/2 cup of matzo meal, parsley, and eggs. Season the meat ball mix with salt and pepper.
- Form about 25-27 golf ball size koftes. Roll each kofte in matzo cake meal seasoned with salt and pepper.
- Crack three eggs into a shallow dish and beat them.
- Preheat a large sauté pan and when it is medium high, add oil to about ¼ inch deep.
- Dip each kofte in beaten egg and then place them in the oil to fry until they are golden brown. Only turn each kofte once. Remove them from the oil and drain on paper towel.
- serve with a spritz of fresh lemon juice.
Helpful hints from Moshe:
Mud and grit cling to the inner layers of leeks so be thorough when washing them.
You can steam leeks several days ahead. Keep squeezed out leeks in a container in the refrigerator.
Before frying, roll all the koftes out first and coat all with the cake meal before you start frying. That way, you'll be less rushed and the oil won't overheat.