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October 13, 2005 - Image 25

Resource type:
Text
Publication:
The Detroit Jewish News, 2005-10-13

Disclaimer: Computer generated plain text may have errors. Read more about this.

To Life!

FOOD

With fall and Sukkot in the air, anything from the harvest makes a wonderful meal.

Annabel Cohen
Special to the Jewish News

D

uring the fall, we're
awash with holiday fes-
tivities. Before we can
put away the good dishes,
sukkot, "huts" or temporary
rooms, pop up as makeshift
additions to homes everywhere.
Fruits, vegetables, seeds and
nuts that symbolize the harvest
are the foods of the Sukkot hol-
iday. With chilly temps, so are
warm comfort foods.
If the holiday customs are
followed to the "T," we are corn-
manded to live — that means
sleep and eat — in our huts for
the full seven days of the holi-
day. Most Jews are satisfied to
observe the mitzvah by enjoy-
ing every meal in the sukkah,
and honoring the custom of
inviting ushpizin, special
guests, to each meal. The ush-
pizin are said to symbolize
important people of the Bible.
If Sukkot foods bring to mind
the American Thanksgiving,
you're on the right track. Sukkot
is often referred to as the holi-
day of "ingatheririg."
Historically, ancient Jews would
pilgrimage to Jerusalem after
the harvest to give thanks.
Give thanks for these simple
and special dishes to serve in
your sukkah, fall harvest foods
with symbolic reference.

SALMON DE JONGHE

A twist on a savory favorite.
6 portions (about 5 oz. each)
boneless and skinless salmon
fillet
1 stick (1/2 cup) unsalted
butter, softened
1 Tbsp. minced garlic
1/4 cup medium-dry sherry
1 cup fine dry breadcrumbs
3/4 cup finely chopped fresh
parsley
1/2 cup sliced almonds
lemon wedges, garnish
Preheat oven to 400F. Spray a
large glass or ceramic baking
dish with nonstick cooking
spray. Arrange the salmon por-
tions in the prepared dish.
Stir together butter, garlic
and sherry. Stir in bread
crumbs, parsley, and salt and
pepper to taste. Spread the
crumb mixture over the fish
portions and sprinkle with
almonds. Bake the fish until
just cooked through, about 15
minutes. Makes 6 servings.

WARM ROASTED
GARLIC, SPINACH AND
ARTICHOKE SPREAD

Roasted garlic adds another
dimension to this restaurant
favorite
8 garlic cloves
1 Tbsp. olive oil
1 cup regular or lowfat may-
onnaise
1 can (about 15 oz.) artichoke
hearts (not marinated),
drained and chopped
1 package (10 oz.) frozen

chopped spinach, thawed and
drained very well
1 1/2 cups shredded or grated
Swiss cheese
1 Tbsp. dried dill
1 tsp. kosher salt
Preheat oven to 375F. Toss
garlic and oil in a small bowl
and transfer to a 12-inch length
of foil. Wrap the garlic into a
packet and cook for 30 min-
utes. Allow to cool slightly and
chop. Set aside.
While the garlic is cooking,
combine remaining ingredients
in a medium bowl. Stir in the
garlic and transfer the mixture
to an attractive baking dish.
Bake, uncovered, for 30 minutes
or until hot and bubbly. Serve
with crackers, French bread
slices or pita triangles. Makes
12-20 servings. (May be made
up to 2 days ahead before cook-
ing).

ROASTED RED PEPPER
AND SQUASH SOUP

As a shortcut, you may use
jarred or canned roasted red
peppers and frozen squash
puree, thawed.
2 acorn or butternut squash
(about 2 pounds)
4 red bell peppers
1/4 cup olive oil
2 cups chopped onions
1/4 cup flour
1/2 cup tomato paste
6 cups chicken broth (canned
is fine) or water
1 tsp. ground cumin
1-4 Tbsp. hot red pepper
sauce (such as Tabasco) to

taste
salt and pepper to taste
juice of 1 lemon or lime
1/2 cup fresh chopped pars-
ley, basil or fresh mint for
garnish
sour cream or whipping
cream for garnish, optional
Cut the squash in halves.
Poke the halves several times
with a fork and place in a
microwave-safe dish. Cover the
dish with plastic wrap and
microwave on high for about 6
minutes, until the squash is soft
enough to scoop out of the
shells. Cool until you are able to
handle and scoop out the
squash into a bowl. Set aside.
Char the whole red bell pep-
pers (do not cut) directly over
gas flame, on the grill or in
broiler (directly on the rack
with a baking pan on the rack
below) until the skin is com-
pletely blackened on all sides.
(This may seem extreme but it's
important or the skin will not
peel off easily.)
Enclose the peppers in a
paper bag or wrap completely
in foil until they are cool
enough to handle with your
hands. Using your fingers, peel
the peppers by rubbing off the
charred skin with your fingers.
(You may do this under run-
ning water if you like - don't
worry if the peppers tear while
you peel them.)
Meanwhile, heat oil in a soup
pot over medium-high heat.
Add the chopped onions and
cook, stirring, until the onions

are softened. Add the flour and
cook the onions, stirring fre-
quently, for another 3 minutes.
Add the squash, peppers, broth
and seasonings to the pot and
bring to a boil. Reduce heat and
cook for 30 minutes. Allow the
soup to cool before transferring
to the bowl of a food processor
or blender and puree the soup
until smooth.
Transfer the mixture back to
the soup pot, adjust seasonings
to taste and reheat until hot.
Garnish the soup with parsley
and a dollop of sour cream if
desired. The soup is delicious
served cold as well. Makes 8-10
servings.

SLOW-COOKED
MOROCCAN CHICKEN

2 Tbsp. olive oil
2 cups chopped onions
1 tsp. minced garlic
1 tsp. ground turmeric
1 tsp. ground ginger
2 pounds boneless and skin-
less chicken breasts, cut into
2-inch chunks
1 cup chicken broth
1 cup chopped tomatoes
8 threads Spanish saffron
1/2 cup chopped cilantro
1/2 cup dried apricot halves
1/2 cup golden or yellow
raisins
2 Tbsp. honey
1 cinnamon stick
2 Tbsp. dried parsley flakes
1/2 tsp. pepper
salt to taste
1 Tbsp. sesame seeds
Heat the olive oil in a large

Harvest Feasts on page 24

October 13 ' 2005

23

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