Edible Mosaic with Yogurt Sauces

June 24, 2012 · by · 3 Comments
Edible Mosaic with Yogurt Sauces

Edible Mosaic by DinnerinVenice.com

Growing up in Venice, I was always fascinated with glass mosaic – an ancient art that can create, through the careful rhythm of colored enamels and gold leaf, a magical world where time seems to stand still.

Edible Mosaic by DinnerinVenice.com 1279

Why not experiment with summer fruit? Your kids will love this project!

Edible Mosaic by DinnerinVenice.com 1287

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Edible Mosaic with Yogurt Sauces

Ingredients

  • watermelon
  • cantaloupe
  • white melon
  • mango or pineapple
  • kiwi
  • 3 small containers or 1 large container plain yogurt
  • brown sugar and honey to taste
  • mint, lemongrass or lavender, lemon and lime juice
  • 1/2 container blueberries
  • cocoa and cinnamon to taste

Directions

Dice the different types of fruit into pieces, all the same size. If using white fruit, drizzle with lemon to prevent it from darkening.

Make layers of fruit cubes on a serving platter, alternating the different colors, and even creating patterns if you feel particularly artistic.

Decorate with fresh mint.

Serve with at least 3 different yogurt sauces made by blending yogurt with any of the following:

1) blueberries and sugar; 2) honey and fresh mint; 3) lemon or lime, brown sugar and lemongrass or lavender; 4) cocoa powder, cinnamon and sugar....

http://dinnerinvenice.com/2012/06/24/edible-mosaic-with-yogurt-sauces/

Filed Under: Dairy, Desserts, Light/Diet, Quick/Easy, Special Diet · Tagged: , , , , , , , ,

Ezekiel’s Olive Chicken

March 28, 2012 · by · Leave a Comment
Ezekiel's Olive Chicken
Ezekiel's Olive Chicken

Ezekiel’s Olive Chicken

What’s with chicken and prophets? Several Jewish Italian recipes for poultry have Biblical names. Here is one of the most popular examples, which appears in different variations in most cooking books on the topic, from Vitali Norsa, to Servi-Machlin to Joyce Goldstein. It’s not a surprise, because chicken cooked with this technique stays moist and juicy and keeps well for Shabbat! It’s a variation on the basic “pollo in umido”, which Americans call “chicken cacciatore”. The classic recipe is made with a cut-up whole chicken, but if you are in a rush or if you prefer boneless meat, boneless thighs also work well. When I cook boneless meat, I always add the bones to the pot (wrapped in a cloth) and discard them at the end. The bones add tremendous depth to the flavor. You can also add a couple of (koshered) chicken livers.

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Ezekiel’s Olive Chicken

Ingredients

  • (4 servings)
  • one chicken, cut into serving pieces 3 or 4 tablespoons olive oil
  • 2 cloves garlic, slightly pressed or minced (depending on your tolerance ;-)
  • 1/3 cup green or/and black olives, pitted
  • 1 bay leaf
  • 3 tablespoons mix of freshly chopped herbs (sage, rosemary and basil or mint or parsley)
  • Salt and freshly ground black pepper to taste
  • 3 or 4 tablespoons olive oil
  • 2 or 3 peeled tomatoes (I use the canned type),
  • 1/3 cup dry wine, red or white

Directions

Rinse the chicken and pat dry.

Heat the olive oil , add the chicken and saute until golden.

Add the salt, pepper, olives, garlic, and herbs, and the chopped (and drained) tomatoes.

Cook for 2 minutes, stirring, then lower the flame and cook covered until tender (about 30 minutes), stirring occasionally.

Now uncover, add the wine, and allow it to evaporate it on high heat.. It's delicious with a side of steamed potatoes or polenta.

http://dinnerinvenice.com/2012/03/28/ezekiels-olive-chicken/

Filed Under: Jewish Italian Cuisine, Main Dish, Meat, Quick/Easy, Shabbat · Tagged: , , , , , , , , , , ,

Malachi’s Chicken

March 12, 2012 · by · Leave a Comment
Malachi's Chicken
Malachi's Chicken

Malachi’s Chicken

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Malachi’s Chicken

Ingredients

  • 4 pounds of chicken cut in pieces
  • 4 tablespoons olive oil
  • 1 white onion, finely chopped
  • a few sprigs of rosemary
  • 2 tablespoons of flour
  • 1 cup of chicken stock
  • 2 tablespoons tomato paste
  • 1/2 cup white wine

Directions

Place the chicken in a large skillet or pot in 2 tablespoons of hot olive oil, add salt and pepper to taste and the wine, and cook for about 20 minutes, turning occasionally..

In a different pan cook the chopped onion and the chopped rosemary in 2 tablespoons of hot olive oil.

When the onion is turning translucent, add a mixture of the flour and chicken stock (be careful to avoid lumps) and cook stirring for 5 more minutes..

Pour the mixture of onion and rosemary cooked in oil with the broth and flour mixture on the chicken, and add the tomato paste.

Cook on medium heat for about 20 more minutes (or till cooked), stirring occasionally.

Decorate with a few leaves of fresh oregano.

http://dinnerinvenice.com/2012/03/12/malachis-chicken/

Filed Under: Jewish Italian Cuisine, Main Dish, Meat, Quick/Easy, Shabbat · Tagged: , , , , , , , , ,

Buricche

February 6, 2012 · by · Leave a Comment
Buricche
Buricche

Buricche

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Buricche

Ingredients

  • Pastry:
  • 1 cup olive oil
  • 1 cup warm water
  • 1 teaspoon sea salt
  • 5 1/2 cups all-purpose flour (or as needed)
  • 1 egg yolk, lightly beaten

Directions

1 - FISH BUREKAS (Parve)

chop 1/2 pound cooked leftover fish (or cook 3/4 lbs. white fish fillets in some extra-virgin olive oil and garlic till opaque, and salt); add 4 chopped anchovies (oil- or salt-packed, and rinsed) 1 large egg yolk, a touch of nutmeg and a tablespoon of freshly chopped parsley, pepper to taste and more salt if necessary. You can add a small amount of breadcrumbs, only if the mixture is too soft and doesn't hold together. If too dry, add another 1/2 egg yolk.

Fill the discs of pastry with this mixture, fold them, seal them, and bake at 350 F for 30 minutes.

2 - MEAT BUREKAS

cook 3/4 lbs of ground beef or lamb in olive oil with 1 small chopped onion (cook the onion first until soft before adding the beef). With the beef, add salt, pepper, 1/3 teaspoon cinnamon, 1/4 teaspoon nutmeg, a clove of garlic. When cooked, discard the garlic and let cool. If you like, you can add 1/4 a cup of pine nuts and 1/4 cup of raisins (soak the raisins in hot water or brandy for 30 minutes and drain before using). Add a beaten egg, and if necessary some bread crumbs and more salt. Stuff the burekas with this mixture and bake for 30 minutes at 350 F.

3 - VEGETARIAN

cook 1 chopped onion in 4 tablespoons of olive oil. Add 1 lb chopped eggplant (previously salted and drained in a colander for an hour, rinsed, and patted dry), 1/2 lb of peeled and diced tomatoes, well drained (canned are fine), salt and pepper to taste, 1 tablespoon of freshly minced parsley. Cook until the vegetables are so soft that they fall apart. Break down further with a fork or use your mixer.

Let it cool and add some bread crumbs if the mixture is too liquid. Fill the burekas and bake at 350 F for about 30 minutes (if making a dairy meal, you can add 4 tablespoons of grated parmigiano to the filling).

TO MAKE THE PASTRY:

In a large bowl, combine the oil, warm water, salt, and gradually the flour (you will likely need between 5 and 6 cups to end up with a workable dough).

The dough should be elastic. Knead well, cover with a towel or plastic wrap and let stand for 20 minutes.

Divide the dough into 4 pieces.

On a lightly floured surface, roll out one piece at a time, as thin as possible, and cut out rounds with a 3" cookie cutter or cup.

Place 1 tablespoon of filling on each round, fold into a half-moon and pinch the edges to seal. Place the rounds on a greased baking sheet lined with parchment paper; brush with the egg yolk, beaten with 1 or 2 tablespoons of water.

Bake at 350 F in a pre-heated oven for about 30 minutes or till golden.

http://dinnerinvenice.com/2012/02/06/buricche/

Filed Under: Appetizer, Jewish Italian Cuisine, Light and Healthy, Meat, Non-Dairy, Purim, Quick/Easy, Side Dish · Tagged: , , , , , , , , , , ,

Fragrant Stew with Wine and Herbs

December 29, 2011 · by · Leave a Comment
Fragrant Stew with Wine and Herbs
Fragrant Stew with Wine and Herbs

Fragrant Stew with Wine and Herbs

My husband and I are almost vegetarian, meaning that we tend to forget about meat and to serve it only when we have guests who expect it. But a few of you have been asking for a winter-appropriate meat dish, and here you go! You are going to love this slow-cooked recipe, because it’s very simple and yet elegant. Perfect for a date! As always with Italian cuisine, don’t skimp on the ingredients. Use a wine that you would actually enjoy drinking – it will cost more, but it’s totally worth it! Just think of this as a special occasion dish. Wines that work well are dry and with a lot of body: Barolo, Chianti, Super-Tuscans, Bordeaux, etc. The meat should be cut into approx. 1″ cubes.

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Fragrant Stew with Wine and Herbs

Ingredients

  • (serves 4-6)
  • 2 pounds beef for stew
  • 2 large onions
  • 1 bottle dry red wine
  • 2 tablespoons potato starch
  • 6 cloves garlic, each cut into 4 lenghth-wise
  • 1 carrot
  • a small rosemary sprig
  • a few sage leaves
  • 4-5 juniper berries
  • 1 tablespoon balsamic vinegar
  • extra-virgin olive oil
  • salt and pepper

Directions

With a sharp knife, make a small cut in each cube of meat and insert a piece of garlic in each cut. Marinade the meat for 24 hours with the wine, vinegar, garlic, juniper berries and herbs.

Heat 4 tablespoons oil in a heavy pot, add the sliced onion and cook for 2-3 minute.

Drain and dry the meat, dip it in potato starch, and brown it on all sides.

Remove the meat and set aside; cook the onion on medium/low heat for 10-15 more minutes or until soft, adding a couple of tablespoons of water if necessary to prevent it from burning.

Return the meat to the pot (you can also use a slow-cooker) with at least ½ of the marinade liquid, add salt and pepper, and simmer for at least 3 hours or even longer on low heat. It can take closer to 4 hours, depending on the cut of meat: when it's ready, it will fall apart easily if you test it with a fork.

Enjoy with potatoes or polenta, or some crunchy Italian bread.

Some people prefer to remove most of the rosemary and sage leaves before serving.

http://dinnerinvenice.com/2011/12/29/fragrant-stew-with-wine-and-herbs/

Filed Under: Comfort food, Jewish Italian Cuisine, Main Dish, Meat, Quick/Easy, Shabbat, Thanksgiving · Tagged: , , , , , , , , , , , ,

Meatballs, Jewish-Italian Style

December 12, 2011 · by · Leave a Comment
Meatballs, Jewish-Italian Style
Meatballs, Jewish-Italian Style

Meatballs, Jewish-Italian Style

We have many versions of meatballs. You can use leftover cooked meat instead of raw meat for an even tastier version! Leftover roast beef or brisket are great! You can add 4 tablespoons of very finely chopped olives for a different flavor. You can add leftover cooked spinach, drained well and chopped (in this case decrease the amount of the bread/broth mixture). You can add plumped currants and pine nuts, and end the cooking with some lemon juice, for a sweet-and-sour Sephardic touch. Also try substituting mashed potatoes for the bread/broth mixture.
Try them all!

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Meatballs, Jewish-Italian Style

Ingredients

  • 2 bread rolls or slices, crusts removed (they can be a couple of days old)
  • 2/3 cup chicken or vegetable broth
  • 3 salami slices, finely chopped
  • 1 lb ground beef (or a mix of beef and veal)
  • 1 large egg, slightly beaten
  • 2 tablespoons fresh flat parsley, finely chopped
  • 1 garlic clove, very finely chopped (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon nutmeg
  • 1 cup plain bread crumbs
  • salt and pepper to taste
  • 3 tablespoons extravirgin olive oil
  • 1/2 cup white wine

Directions

Soak the bread in the broth forabout 5-10 minutes).

In a bowl, put 3 tablespoons of this mixture.

Combine with the garlic, parsley, salami, beef, salt and pepper.

Stir in the egg and using wet hands shape the mixture into about 10 or 12 meatballs.

Spread the breadcrumbs into a dish and roll the meatballs in them till they are evenly coated.

Heat the olive oil in a pan and cook the meatballs over high heat till golden on both sides.

Add 1/2 cup of dry white wine and let it evaporate on high heat.

Then add either 1 cup hot broth or 1 cup of salted diced tomatoes in their water, and cook covered over medium heat for 30 minutes, adding liquid if necessary.

Serve with a side of vegetables.

http://dinnerinvenice.com/2011/12/12/meatballs-jewish-italian-style/

Filed Under: Jewish Italian Cuisine, Main Dish, Meat, Quick/Easy, Special Diet, Sustainable · Tagged: , , , , , , , ,

Tilapia Roll-Ups

October 23, 2011 · by · Leave a Comment
Tilapia Roll-Ups

Tilapia Roll-Ups

Often we forget to eat healthy foods just because we are so busy. On top of that, fish can be quite intimidating to people who have never learned how to cook it. This recipe, however, is easy to prepare, looks very pretty, and it tastes great. Tilapia and sole are light, flaky, white-fleshed fish – a perfect low-calorie source of lean protein for those of you who are watching their waistlines or at risk of cardiovascular disease. The extra burst of flavor comes from anchovies, herrings’ “little cousins”: just like their larger relatives they are chock-full of nutrients (for example, they are a rich source of protein, niacin, calcium, selenium, and an extremely high concentration of omega-3 fatty acids), and one of the most beloved ingredients in Italian cuisine.

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Tilapia Roll-Ups

serves 4

Ingredients

  • 6 to 8 small tilapia or sole fillets, depending on the size
  • 4 or 5 tablespoons extra-virgin olive oil
  • 2 slices of bread, crust removed, diced
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon capers
  • 4 anchovies, chopped (salt- or oil-packed, drained and rinsed well, and pat dry)
  • grated zest of one organic lemon
  • ½ cup dry white wine
  • flour
  • salt
  • ground pepper to taste

Directions

Soak the diced bread in 4 tablespoons of cold vegetable broth or water for a few minutes; drain well squeezing the liquid out. Combine in a food processor with one tablespoon oil, parsley, capers, anchovies, lemon zest (you can also mix everything together with a fork).

Season the fillets with salt and pepper, dredge in flour shaking off the excess. Put some of the filling on the center of each fillet, roll the fillet around the filling and secure with a toothpick or tie with string (for an ever prettier effect, blanch some chives in boiling water and use them as strings). Repeat with all the fillets.

Heat the remaining oil in a pan and add the fillet, seam down. Cook for about 5 minutes, turn carefully with a spatula; cook the other side for a couple more minutes, and add the wine. Turn up the heat to allow the wine to evaporate, and voila'!

*** if you are really watching your waistline and need to decrease the quantity of the oil, you can just bake these in a parchment-lined pan, brushing the top with a mix of 1 tablespoon oil and 1 tablespoon lemon. You can also steam them and drizzle them with little oil and lemon at the end. In both cases, skip the flour.

http://dinnerinvenice.com/2011/10/23/tilapia-roll-ups/

Filed Under: Appetizer, Fish, Light and Healthy, Light/Diet, Main Dish, Non-Dairy, Quick/Easy, Special Diet, Sustainable · Tagged: , , , , , , , ,

Vegetable Saute with Pistachios

September 8, 2011 · by · Leave a Comment
Vegetable Saute with Pistachios
Vegetable Saute with Pistachios

Vegetable Saute with Pistachios

A quick and delicious way to add some vegetables to your diet. Pistachios were first brought to the Roman Empire from Syria during the reign of Tiberius. Through history, they were considered a refined delicacy worthy of kings and queens (the Queen of Sheba is said to have been a fan!).  

I also love the delicate flavor added by celery. It was not until the Middle Ages that celery’s use started expanding beyond medicine and into food. Always choose celery that looks crisp and snaps easily, with leaves that are free from yellow or brown patches. Sometimes Also separate the stalks and look for brown or black discoloration, a sign of a condition called “blackheart” that is caused by insects (yikes). If you are storing cut or peeled celery, make sure it’s dry, as water can drain some of its many nutrients. The optional touch of soy sauce was inspired by my friend Allaya Fleischer, Kosher Asian chef and writer for Bitayavon magazine.

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Vegetable Saute with Pistachios

Ingredients

  • (serves 4)
  • 1/2 pound asparagus
  • 2 small/medium carrots
  • 2 celery sticks
  • 1/4 pound haricot verts or green beans
  • 3 spring onions
  • 1/3 cup coarsely ground pistachios
  • 4 tablespoons extra-virgin olive oil
  • (optional) 2 tablespoons soy sauce

Directions

Peel the carrots. If the outside of the celery stalk has fibrous strings, remove them by making a thin cut into one end of the stalk and peeling away the fibers.

Clean and cut the spring onions.

Cut the asparagus, carrots and celery into sticks.

Trim ends and strings off the green beans and cut them into pieces.

Toast the pistachios for one minute in a skillet or wok then set them aside.

Heat the oil in the skillet, then add the spring onions; cook them for about one minute on medium/high heat.

Add the rest of the vegetables and some salt, and cook for about 5 to 7 minutes on medium/high heat, stirring.

If liked, you can add some soy sauce and cook for one more minute (if not, just sprinkle with black pepper).

Add the pistachios and serve.

http://dinnerinvenice.com/2011/09/08/vegetable-saute-with-pistachios/

 

 

Filed Under: Non-Dairy, Quick/Easy, Side Dish, Vegetarian · Tagged: , , , , , , , , , , ,

Pasta with Swiss Chard and Goat Cheese Sauce

September 4, 2011 · by · Leave a Comment
Pasta with Swiss Chard and Goat Cheese Sauce (Dairy)

Pasta with Swiss Chard and Goat Cheese Sauce (Dairy)

This is one of my favorite recipes when I really need to force some vegetables into my kids!

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Pasta with Swiss Chard and Goat Cheese Sauce (Dairy)

serves 4

Ingredients

  • 3/4 pound spiral-shaped pasta, such as eliche, fusilli or gemelli
  • 6 spoonfuls milk
  • 5 ounces goat cheese (a small log)
  • 1/4 pounds swiss chards, boiled, drained, squeezed, and chopped
  • 1 or 2 cloves garlic, peeled and slightly pressed
  • 2 tablespoons extra-virgin olive oil
  • freshly grated Italian Parmigiano cheese (or Argentinian Reggianito)
  • salt and pepper

Directions

Cook the pasta in abundant salted boiling water. In the meantime, heat the oil in a skillet and add the slightly pressed garlic. Cook for a couple of minutes, discarding the garlic before it starts smoking. Add the swiss chards (boiled, drained, squeezed, and chopped), stir well, salt and cook for a few minutes. Remove from the heat and combine well with the goat cheese, milk. and about 1/2 a ladleful of the pasta cooking water. When the pasta is "al dente", drain it and dress it with the swiss chard sauce; add some grated parmigiano, et voila!

http://dinnerinvenice.com/2011/09/04/pasta-with-swiss-chard-and-goat-cheese-sauce-dairy/

Filed Under: Dairy, First course, Pasta and Rice, Quick/Easy, Vegetarian · Tagged: , , , , , , ,

Venetian Pumpkin Stew

September 1, 2011 · by · 1 Comment
Pumpkin Stew
Pumpkin Stew

Venetian Pumpkin Stew

Pumpkin seeds started arriving from the Americas in the 16th century, probably brought by the Conversos that had settled in the New World. Since the official start of the Spanish Inquisition was in 1492, the same year that Christopher Columbus discovered the Americas, it’s not surprising that many Jews and Conversos would see this as an opportunity to leave Spain!

In Northern Italy pumpkins grew particularly well, and local Jews were among the first to add them to their dishes, usually with impressive results. I have already given you some of my favorite recipes for sweet-and sour or mashed pumpkin, and pumpkin fritters, and more…. but here is a stew that will warm up your winter days or nights.

While Italians can be kind of clueless about how to grill a steak (with the exception of Tuscans), we have a long tradition of stewing and braising meat, which culminates in our special-occasion dish, brasato, slowly braised beef, veal or lamb. This particular recipe can also be made as a brasato: just replace the cubed meat with a single cut of beef shoulder – whatever your butcher recommends for braising – and use the same ingredients but cook much longer (over 2 hours) covered and on very low heat. Of course you can also use a crockpot, so you can head off to work, set it and come back home to find that dinner is done and ready to serve.

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Venetian Pumpkin Stew

Ingredients

  • (serves 4-6)
  • 2 pounds cubed veal for stew
  • 2 cups cubed butternut squash or pumpkin
  • 1 large white onion, finely chopped
  • 4 tablespoons extra-virgin olive oil or more (to taste)
  • 1 cup white wine or marsala
  • sage leaves
  • 3 cloves garlic, whole
  • salt and pepper

Directions

Heat 1/2 of the the olive oil in a heavy pot over high heat, add the meat and brown it on all side. Remove the meat from the pot and set it aside.

Add the rest of the oil to the pot, and when it's hot add the garlic, onion and sage, and cook for about 5 minutes or until translucent.

Remove and discard the garlic cloves.

Add the meat, the pumpkin (or butternut squash), and the wine. Increase the heat to allow the wine to evaporate.

Add a little salt, , cover with hot water or broth, bring to a boil and simmer on low heat for 1/2 to 2 hours, until the meat is so soft that you can cut it with a fork, and the pumpkin has dissolved into a mash.

Add a touch of pepper and serve with polenta or fresh bread.

If you don't like veal you can use beef: of course beef takes much longer to cook, and you may want to use a slow-cooker.

http://dinnerinvenice.com/2011/09/01/venetian-pumpkin-stew/

Filed Under: Comfort food, Jewish Italian Cuisine, Main Dish, Meat, Quick/Easy, Shabbat · Tagged: , , , , , , , , ,
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