W.;Zek.O.,444110A
,
sample food and stories
from the Iberian
Diaspora. Recipes with
names like Crochette
de Patate alla Siciliana
and Ternera kon
SEPHARDIC FLAVORS
Espinaka Avgolemeno
(Veal and Spinach Stew
with Egg and Lemon)
retain the flavor of the
Diaspora with their
translations from their
original Latin roots.
Goldstein is also the
acclaimed author of
Cucina Ebraica and
The Mediterranean
Kitchen.
Another entry in the
Sephardic cooking
genre is the 1999
National Jewish Book
award winner A
by tiEATLUZ D.% CoST A
Drizzle of Honey: The
Lives and Recipes of
Sabbath and is a perfect dish for
Spain's Secret Jews by David Gitlitz
Chanukah.
and Linda Kay Davidson (St.Martin's
Griffin, $19.95). This husband and
Olive oil for frying
wife team of university professors has
3 pounds boneless veal shoulder or
written many award-winning books
shank,
cut into 1 1/2-inch pieces
regarding Spanish culture. Their
2
onions,
chopped
recipes for Sephardic cooking in A
Salt
and
freshly
ground black pepper
Drizzle of Honey have the added
Freshly
grated
nutmeg
(optional)
bonus of interesting historical corn-
1
1/2
to
2
cups
water
or
meat stock
mentaries. In fact, if you never tried a
2
pounds
spinach,
blanched
for 1
recipe in either of these books, they
minute,
drained
well,
chopped
and
would still be fascinating reading.
squeezed
dry
or
2
packages,
thawed
Another bonus from these works is
3 eggs
that the recipes in both happen to be
Juice
of 2 lemons
very good. They're easy to understand
and precise. They're general recipes,
Pour olive oil to a depth of 1/2-
but each specifies whether a recipe is
inch
into a large stew pot or wide,
appropriate for a holiday menu. And
deep
frying pan and place over high
while recipe names may differ from
heat.
Add the meat, in batches, and
one book to the next and ingredients
brown
well on all sides, adding
vary, the following recipes from these
more
oil
as needed. Using a slotted
books are perfect for celebrating
spoon,
transfer
the meat to a plate.
Chanukah in a way you may not be
Set
aside.
accustomed to. Add them to your
Add about 2 tablespoons oil to
repertoire for a taste of what our
the
same pan if none remains, and
Iberian contingent has feasted upon
place
over medium heat. (Unlike
for a millennium.
lamb, veal does not release any fat
and may absorb all the fat in the
Ternera kon Espinaka Aveolemono
pan.) Add the onions and saute
(Veal and Spinach Stew with Egg and
until tender and translucent, about
Lemon)
10 minutes. Return the veal to the
From Sephardic Flavors: Jewish
pan.
Season with salt and pepper
Cooking of the Mediterranean
and with the nutmeg, if using. Add
the water or stock. The liquid
Veal and spinach stew is served on the
.
— Bradley Dockery, Julie Herman & Erik Herman
"Thank you once again for the delicious brunch items on
May 10th. The food was delicious, and as usual, the
servers were excellent! See you again in the future!"
— Kathy & Harvey Fink
"You are the best!! Thank you so much for everything you
did to help make Larry's 40th bash a huge success. Not
only did you provide awesome food, but you hung my
pictures, boosted my confidence as a party planner and
mostly Calmed me Down!! I couldn't have done it with-
out you. It was terrific! Thanks, thanks, thanks!!"
— Suzi Dell
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